Part 129

Let a portion of this stand in the space above the stopper for a few hours, when a slight tap will loosen the stopper.

II.—A circular adjustable clamp, to which is attached a strip of asbestos in which coils of platinum wire are imbedded, is obtained. By placing this on the neck of the bottle, and passing a current of electricity through the coils of wire, sufficient heat will be generated to expand the neck and liberate the stopper. Heat may also be generated by passing a yard of cord once around the bottle neck and, by taking one end of the cord in each hand, drawing it rapidly back and forth. Care should be taken that the contents of the bottle are not spilled on the hand or thrown into the face when the stopper does come out—or when the bottle breaks.

STOPPER LUBRICANTS: See Lubricants.

«STOVE POLISH:»

See also Polishes.

The following formula gives a liquid stove blacking:

Graphite, in fine powder 1 pound Lampblack 1 ounce Rosin 4 ounces Turpentine 1 gallon

The mixture must be well shaken when used, and must not be applied when there is a fire or light near on account of the inflammability of the vapor.

This form may be esteemed a convenience by some, but the rosin and turpentine will, of course, give rise to some disagreeable odor on first heating the stove, after the liquid is applied.

Graphite is the foundation ingredient in many stove polishes; lampblack, which is sometimes added, as in the foregoing formula, deepens the color, but the latter form of carbon is of course much more readily burned off than the former. Graphite may be applied by merely mixing with water, and then no odor follows the heating of the iron. The coating must be well rubbed with a brush to obtain a good luster.

The solid cakes of stove polish found in the market are made by subjecting the powdered graphite, mixed with spirit of turpentine, to great pressure. They have to be reduced to powder and mixed with water before being applied.

Any of them must be well rubbed with a brush after application to give a handsome finish.

STOVE CEMENT: See Cement.

STOVE CLEANERS: See Cleaning Compounds.

STOVE LACQUER: See Lacquers.

STOVE VARNISHES: See Varnishes.

STRAMONIUM, ANTIDOTE FOR: See Atropine.

STRAP LUBRICANT: See Lubricant.

STRAW FIREPROOFING: See Fireproofing.

STRAWBERRIES, FROZEN: See Ice Creams.

STRAWBERRY JUICE: See Essences and Extracts.

STRAW-HAT CLEANERS: See Cleaning Preparations and Methods.

STRAW-HAT DYES: See Hats. {701}

STROPPING PASTES: See Razor Pastes.

«STYPTICS.»

Styptics are substances which arrest local bleeding. Creosote, tannic acid, alcohol, alum, and most of the astringent salts belong to this class.

«Brocchieri’s Styptic.»—A nostrum consisting of the water distilled from pine tops.

«Helvetius’s Styptic.»—Iron filings (fine) and cream of tartar mixed to a proper consistence with French brandy.

«Eaton’s Styptic.»—A solution of sulphate disguised by the addition of some unimportant substances. Helvetius’s styptic was for a long time employed under this title.

«Styptic Paste of Gutta Percha.»—Gutta percha, 1 ounce; Stockholm tar, 1 1⁠/⁠2 or 2 ounces; creosote, 1 drachm; shellac, 1 ounce; or quantity sufficient to render it sufficiently hard. To be boiled together with constant stirring, till it forms a homogeneous mass. For alveolar hemorrhage, and as a styptic in toothache. To be softened by molding with the fingers.

SULPHATE STAINS, TO REMOVE: See Cleaning Preparations and Methods.

SULTANA ROLL: See Ice Creams.

SUNBURN REMEDIES: See Cosmetics.

SUTURES OF CATGUT, THEIR PREPARATION: See Catgut.

SYNDETICON: See Adhesives.

«Syrups»

(See also Essences and Extracts.)

The syrups should either be made from the best granulated sugar, free from ultramarine, or else rock-candy syrup. If the former, pure distilled water should be used in making the syrup, as only in this manner can a syrup be obtained that will be free from impurities and odor. There are two methods by which syrup can be made, namely, by the cold process, or by boiling. The advantage of the former is its convenience; of the latter, that it has better keeping qualities. In the cold process, the sugar is either stirred up in the water until it is dissolved, or water is percolated or filtered through the sugar, thus forming a solution. In the hot process, the sugar is simply dissolved in the water by the aid of heat, stirring until solution is effected. The strength of the syrup for fountain use should be about 6 pounds in the gallon of finished syrup; it is best, however, to make the stock syrup heavier, as it will keep much better, using 15 pounds of granulated sugar, and 1 gallon of water. When wanted for use it can be diluted to the proper density with water. The syrups of the market are of this concentrated variety. Unless the apartments of the dispenser are larger than is usual, it is often best to buy the syrup, the difference in cost being so small that when the time is taken into consideration the profit is entirely lost. Foamed syrups should, however, never be purchased; they are either contaminated with foreign flavor, or are more prone to fermentation than plain syrup.

«Fruit Syrups.»—These may be prepared from fruit juices, and the desired quantity of syrup, then adding soda foam, color, and generally a small amount of fruit-acid solution. They may also be made by reducing the concentrated fruit syrups of the market with syrup, otherwise proceeding as above. As the fruit juices and concentrated syrups always have a tried formula attached, it is needless to use space for this purpose.

When a flavor is weak it may be fortified by adding a small amount of flavoring extract, but under no condition should a syrup flavored entirely with an essence be handed out to the consumer as a fruit syrup, for there is really no great resemblance between the two. Fruit syrups may be dispensed solid by adding the syrup to the soda water and stirring with a spoon. Use nothing but the best ingredients in making syrups.

«Preservation of Syrups.»—The preservation of syrups is purely a pharmaceutical question. They must be made right in order to keep right. Syrups, particularly fruit syrups, must be kept aseptic, especially when made without heat. The containers should be made of glass, porcelain, or pure block tin, so that they may be sterilized, and should be easily and quickly removed, so that the operation may be effected with promptness and facility. As is well known, the operation of sterilization is {702} very simple, consisting in scalding the article with boiling water. No syrup should ever be filled into a container without first sterilizing the container. The fruit acids, in the presence of sugar, serve as a media for the growth and development of germ life upon exposure to the air. Hence the employment of heat as pasteurization and sterilization in the preserving of fruits, etc.

A pure fruit syrup, filled into a glass bottle, porcelain jar, or block-tin can, which has been rendered sterile with boiling water, maintained at a cool temperature, will keep for any reasonable length of time. All danger of fracturing the glass, by pouring water into it, may be obviated by first wetting the interior of the bottle with cold water.

The fruits for syrups must not only be fully ripe, but they must be used immediately after gathering. The fruit must be freed from stems, seeds, etc., filled into lightly tied linen sacks, and thus subjected to pressure, to obtain their juices. Immediately after pressure the juice should be heated quickly to 167° F., and filtered through a felt bag. The filtrate should fall directly upon the sugar necessary to make it a syrup. The heating serves the purpose of coagulating the albuminous bodies present in the juices, and thus to purify the latter.

Syrups thus prepared have not only a most agreeable, fresh taste, but are very stable, remaining in a good condition for years.

«Hints on Preparation of Syrups.»—Keep the extracts in a cool, dark place. Never add flavoring extracts to hot syrup. It will cause them to evaporate, and weaken the flavor. Keep all the mixing utensils scrupulously clean. Never mix fruit syrups, nor let them stand in the same vessels in which sarsaparilla, ginger, and similar extract flavors are mixed and kept. If possible, always use distilled water in making syrup. Never allow a syrup containing acid to come in contact with any metal except pure block tin. Clean the syrup jars each time before refilling. Keep all packages of concentrated syrups and crushed fruits tightly corked. Mix only a small quantity of crushed fruit in the bowl at a time, so as to have it always fresh.

«How to Make Simple Syrups—Hot Process.»—Put 25 pounds granulated sugar in a large pail, or kettle, and pour on and stir hot water enough to make 4 gallons, more or less depending on how thick the syrup is desired. Then strain while hot through fine cheese cloth.

«Cold Process.»—By agitation. Sugar, 25 pounds; water, 2 gallons. Put the sugar in a container, add the water, and agitate with a wooden paddle until the sugar is dissolved. An earthenware jar with a cover and a faucet at the bottom makes a very convenient container.

«Cold Process.»—By percolation. A good, easy way to keep syrup on hand all the time: Have made a galvanized iron percolator, 2 feet long, 8 inches across top, and 4 inches at base, with a 4-inch wire sieve in bottom. Finish the bottom in shape of a funnel. Put a syrup faucet in a barrel, and set on a box, so that the syrup can be drawn into a gallon measure. Bore a hole in the barrel head, and insert the percolator. Fill three-fourths full of sugar, and fill with water. As fast as the syrup runs into the barrel fill the percolator, always putting in plenty of sugar. By this method 20 to 25 gallons heavy syrup can be made in a day.

«Rock-Candy Syrup.»—Sugar, 32 pounds; water, 2 gallons. Put the sugar and water in a suitable container, set on stove, and keep stirring until the mixture boils up once. Strain and allow to cool. When cool there will be on top a crust, or film, of crystallized sugar. Strain again to remove this film, and the product will be what is commonly known as rock-candy syrup. This may be reduced with one-fifth of its bulk of water when wanted for use.

«COLORS FOR SYRUPS:»

«Caramel.»—Place 3 pounds of crushed sugar in a kettle with 1 pint of water, and heat. The sugar will at first dissolve, but as the water evaporates a solid mass will be formed. This must be broken up.

Continue to heat, with constant stirring, until the mass has again become liquefied. Keep on a slow fire until the mass becomes very dark; then remove the kettle from the fire and pour in slowly 3 pints of boiling water. Set the kettle back on the fire and permit contents to boil for a short time, then remove, and cool. Add simple syrup to produce any required consistency.

«Blue.»—

I.—Indigo carmine 1 part Water 20 parts

Indigo carmine may usually be obtained commercially;

II.—Tincture of indigo also makes a harmless blue. {703}

«Sap Blue.»—

Dark blue 3 parts Grape sugar 1 part Water 6 parts

«Green.»—The addition of indigo-carmine solution to any yellow solution will give various shades of green. Indigo carmine added to a mixture of tincture of crocus and glycerine will give a fine green color. A solution of commercial chlorophyll yields grass-green shades.

«Pink.»—

I.—Carmine 1 part Liquor potassæ 6 parts Rose water to make 48 parts

Mix. If the color is too high, dilute with distilled water until the required tint is obtained.

II.—Soak red-apple parings in California brandy. The addition of rose leaves makes a fine flavoring as well as coloring agent.

«Red.»—

Carmine, No. 40 1 part Strong ammonia water 4 parts Distilled water to make 24 parts

Rub up the carmine and ammonia water and to the solution add the water under trituration. If, in standing, this shows a tendency to separate, a drop or two of water of ammonia will correct the trouble. This statement should be put on the label of the bottle as the volatile ammonia soon escapes even in glass-stoppered vials. Various shades of red may be obtained by using fruit juices, such as black cherry, raspberry, etc., and also the tinctures of sudbear, alkanet, red saunders, erythroxylon, etc.

«Orange.»—

Tincture of red sandalwood 1 part Ethereal tincture of Orlean, q. s.

Add the orlean tincture to the sandalwood gradually until the desired tint is obtained. A red color added to a yellow one gives an orange color.

«Purple.»—A mixture of tincture of indigo, or a solution of indigo carmine, added to cochineal red gives a fine purple.

«Yellow.»—Various shades of yellow may be obtained by the maceration of saffron or turmeric in alcohol until a strong tincture is obtained. Dilute with water until the desired tint is reached.

SYRUP, TABLE: See Tables.

«Tables»

«ALCOHOL DILUTION.»

The following table gives the percentage, by weight, of alcohol of 95 per cent and of distilled water to make 1 liter (about 1 quart), or 1 kilogram (2.2 pounds), of alcohol of various dilutions.

TABLE FOR THE DILUTION OF ALCOHOL.

──────────+─────────────────────+───────────+─────────────────────+─────────── │ 1 Liter │ │ 1 Kilogram │ │ contains │ Specific │ contains │ Percentage Percentage+─────────+───────────+ Gravity +─────────+───────────+ by Weight. by Volume.│Alcohol │ Distilled │ at 60° F. │ Alcohol │ Distilled │ │ 95%. │ Water. │ │ 95%. │ Water. │ ──────────+─────────+───────────+───────────+─────────+───────────+─────────── │ Gms. │ Gms. │ │ Gms. │ Gms. │ │ │ │ │ │ │ 5 │ 42.87 │ 950.13 │ 0.993 │ 43.17 │ 956.83 │ 3.99 10 │ 85.89 │ 900.11 │ 0.986 │ 87.11 │ 912.89 │ 8.05 15 │ 128.87 │ 852.13 │ 0.981 │ 131.37 │ 868.63 │ 12.14 20 │ 171.83 │ 804.17 │ 0.976 │ 176.06 │ 823.94 │ 16.27 25 │ 214.77 │ 756.23 │ 0.971 │ 221.18 │ 778.82 │ 20.44 30 │ 257.93 │ 707.07 │ 0.965 │ 267.28 │ 732.72 │ 24.70 35 │ 300.74 │ 658.26 │ 0.959 │ 313.60 │ 686.40 │ 28.98 40 │ 343.77 │ 608.23 │ 0.952 │ 361.10 │ 638.90 │ 33.37 45 │ 386.75 │ 557.25 │ 0.944 │ 409.69 │ 590.31 │ 37.86 50 │ 429.65 │ 504.35 │ 0.934 │ 460.01 │ 539.99 │ 42.51 55 │ 472.64 │ 451.36 │ 0.924 │ 511.52 │ 488.48 │ 47.27 60 │ 515.60 │ 398.40 │ 0.914 │ 564.11 │ 435.89 │ 52.13 65 │ 558.61 │ 343.39 │ 0.902 │ 619.30 │ 380.70 │ 57.23 70 │ 601.55 │ 288.45 │ 0.890 │ 675.90 │ 324.10 │ 62.46 75 │ 644.58 │ 232.42 │ 0.877 │ 734.98 │ 265.02 │ 67.92 80 │ 687.57 │ 176.43 │ 0.864 │ 795.80 │ 204.20 │ 73.54 85 │ 730.51 │ 19.49 │ 0.850 │ 859.43 │ 140.57 │ 79.42 90 │ 773.53 │ 0.47 │ 0.834 │ 927.49 │ 72.51 │ 85.71 ──────────+─────────+───────────+───────────+─────────+───────────+───────────

«Capacities of Common Utensils.»—For ordinary measuring purposes a wineglass may be said to hold 2 ounces.

A tablespoon, 1⁠/⁠2 ounce.

A dessertspoon, 1⁠/⁠4 ounce.

A teaspoon, 1⁠/⁠8 ounce, or 1 drachm.

A teacupful of sugar weighs 1⁠/⁠2 pound.

Three tablespoonfuls weigh 1⁠/⁠4 pound.

«Cook’s Table.»—Two teacupfuls (well heaped) of coffee and of sugar weigh 1 pound.

Two teacupfuls (level) of granulated sugar weigh 1 pound.

Two teacupfuls soft butter (well packed) weigh 1 pound.

One and one-third pints of powdered sugar weigh 1 pound.

Two tablespoonfuls of powdered sugar or flour weigh 1 pound.

Four teaspoonfuls are equal to 1 tablespoon.

Two and one-half teacupfuls (level) of the best brown sugar weigh 1 pound.

Two and three-fourths teacupfuls (level) of powdered sugar weigh 1 pound.

One tablespoonful (well heaped) of granulated or best brown sugar equals 1 ounce. {704}

One generous pint of liquid, or 1 pint finely chopped meat, packed solidly, weighs 1 pound.

«Table of Drops.»—Used in estimating the amount of a flavoring extract necessary to flavor a gallon of syrup. Based on the assumption of 450 drops being equal to 1 ounce.

One drop of extract to an ounce of syrup is equal to 2 drachms to a gallon.

Two drops of extract to an ounce of syrup are equal to 4 1⁠/⁠2 drachms to a gallon.

Three drops of extract to an ounce of syrup are equal to 6 1⁠/⁠2 drachms to a gallon.

Four drops of extract to an ounce of syrup are equal to 1 ounce and 1 drachm to a gallon.

Five drops of extract to an ounce of syrup are equal to 1 ounce and 3 1⁠/⁠8 drachms to a gallon.

Six drops of extract to an ounce of syrup are equal to 1 ounce and 5 1⁠/⁠2 drachms to a gallon.

Seven drops of extract to an ounce of syrup are equal to 2 ounces to the gallon.

Eight drops of extract to an ounce of syrup are equal to 2 ounces and 2 1⁠/⁠2 drachms to a gallon.

Nine drops of extract to an ounce of syrup are equal to 2 ounces and 4 1⁠/⁠2 drachms to a gallon.

Ten drops of extract to an ounce of syrup are equal to 2 ounces and 6 3⁠/⁠4 drachms to a gallon.

Twelve drops of extract to an ounce of syrup are equal to 3 ounces and 3 1⁠/⁠4 drachms to a gallon.

Fourteen drops of extract to an ounce of syrup are equal to 4 ounces to a gallon.

Sixteen drops of extract to an ounce of syrup are equal to 4 ounces and 4 1⁠/⁠8 drachms to a gallon.

Eighteen drops of extract to an ounce of syrup are equal to 5 ounces and 1 drachm to a gallon.

NOTE.—The estimate 450 drops to the ounce, while accurate and reliable enough in this particular relation, must not be relied upon for very exact purposes, in which, as has frequently been demonstrated, the drop varies within a very wide range, according to the nature of the liquid, its consistency, specific gravity, temperature; the size and shape of the aperture from which it is allowed to escape, etc.

«Fluid Measure.—U. S. Standard, or Wine Measure.»—Sixty minims are equal to 1 fluidrachm.

Eight fluidrachms are equal to 1 fluidounce.

Sixteen fluidounces are equal to 1 pint.

Two pints are equal to 1 quart.

Four quarts are equal to 1 gallon.

One pint of distilled water weighs about 1 pound.

«Percentage Solutions.»—To prepare the following approximately correct solutions, dissolve the amount of medicament indicated in sufficient water to make one imperial pint.

For 1⁠/⁠50 per cent, or 1 in 5,000 solution, use 1 3⁠/⁠4 grains of the medicament.

For 1⁠/⁠20 per cent, or 1 in 2,000 solution, use 4 3⁠/⁠8 grains of the medicament.

For 1⁠/⁠10 per cent, or 1 in 1,000 solution, use 8 3⁠/⁠4 grains of the medicament.

For 1⁠/⁠4 per cent, or 1 in 400 solution, use 21 7⁠/⁠8 grains of the medicament.

For 1⁠/⁠2 per cent, or 1 in 200 solution, use 43 3⁠/⁠4 grains of the medicament.

For 1 per cent, or 1 in 100 solution, use 87 1⁠/⁠2 grains of the medicament.

For 2 per cent, or 1 in 50 solution, use 175 grains of the medicament.

For 4 per cent, or 1 in 25 solution, use 350 grains of the medicament.

For 5 per cent, or 1 in 20 solution, use 437 1⁠/⁠2 grains of the medicament.

For 10 per cent, or 1 in 10 solution, use 875 grains of the medicament.

To make smaller quantities of any solution, use less water and reduce the medicament in proportion to the amount of water employed; thus 1⁠/⁠2 imperial pint of a 1 per cent solution will require 43 3⁠/⁠4 grains of the medicament.

«Pressure Table.»—This table shows the amount of commercial sulphuric acid (H_〈2〉SO_〈4〉) and sodium bicarbonate necessary to produce a given pressure:

120 Pounds Pressure.

Water, Soda Bicar., Acid Sulph., gallons Av. ounces Av. ounces 10 86 50 20 123 71 30 161 93 40 198 118 50 236 138

135 Pounds Pressure.

Water, Soda Bicar., Acid Sulph., gallons Av. ounces Av. ounces. 10 96 56 20 134 73 30 171 100 40 209 122 50 246 144

If marble dust be used, reckon at the rate of 18 ounces hot water for use.

«Syrup Table.»—The following table shows the amount of syrup obtained from

1. The addition of pounds of sugar to 1 gallon of water; and the {705}

2. Amount of sugar in each gallon of syrup resulting therefrom:

───────────+───────────────────────────────────+─────────── Pounds │ Quantity of syrup actually │ Pounds of sugar │ obtained. │ of sugar added to +──────────+─────────+──────────────+ in one one gallon │ │ │ │ gallon of of cold │ Gallons. │ Pints. │ Fluidounces. │ syrup. water. │ │ │ │ ───────────+──────────+─────────+──────────────+─────────── 1 │ 1 │ — │ 10 │ .93 2 │ 1 │ 1 │ 4 │ 1.73 3 │ 1 │ 1 │ 14 │ 2.43 4 │ 1 │ 2 │ 3 │ 3.05 5 │ 1 │ 3 │ 2 │ 3.6 6 │ 1 │ 3 │ 12 │ 4.09 7 │ 1 │ 4 │ 6 │ 4.52 8 │ 1 │ 5 │ — │ 4.92 9 │ 1 │ 5 │ 10 │ 5.28 10 │ 1 │ 6 │ 4 │ 5.62 11 │ 1 │ 6 │ 14 │ 5.92 12 │ 1 │ 7 │ 8 │ 6.18 13 │ 2 │ — │ 2 │ 6.38 14 │ 2 │ — │ 12 │ 6.7 15 │ 2 │ 1 │ 6 │ 6.91 ───────────+──────────+─────────+──────────────+───────────

TABLE-TOPS, ACID-PROOF: See Acid-Proofing.

TABLES FOR PHOTOGRAPHERS: See Photography.

TAFFY: See Confectionery.

TALCUM POWDER: See Cosmetics.

TALLOW: See Fats.

TALMI GOLD: See Alloys.

TAMPRING: See Tampring, under Steel.

TAN REMEDY: See Cosmetics.

«TANK:»

«To Estimate Contents of a Circular Tank.»—The capacity of a circular tank may be determined by multiplying the diameter in inches by itself and by .7854 and by the length (or depth) in inches, which gives the capacity of the tank in inches, and then dividing by 231, the number of cubic inches in a United States gallon.

TANNING: See Leather.

«TAPS, TO REMOVE BROKEN.»

First clean the hole by means of a small squirt gun filled with kerosene. All broken pieces of the tap can be removed with a pair of tweezers, which should be as large as possible. Then insert the tweezers between the hole and flutes of the tap. By slowly working back and forth and occasionally blowing out with kerosene, the broken piece is easily released.

TAR PAINTS: See Wood.

TAR-SPOTS ON WOODWORK: See Paint.

TAR-SULPHUR SOAP: See Soap.

TAR SYRUP: See Essences and Extracts.

«TATTOO MARKS, REMOVAL OF.»