Part 26

«To Restore Brushes.»—A good remedy to restore lettering brushes which have lost their elasticity and do not keep a point, is as follows:

Put the pencil in oil and brush it several times over a hot iron in such a manner that the hairs touch the iron from each side; then dip the pencil quickly in cold water.

«A Removable Binding.»—The bristle bunch of brushes is bound with rope so as to keep them together for use. Instead of the twine, a covering of rubber may be employed, which is easily slipped over the bristles and can be conveniently removed again. The cleaning of the brush is much facilitated thereby, and the breadth of the stripe to be drawn with the brush can be accurately regulated, according to how far the covering is slipped over the brush.

See also Cleaning Preparations and Methods.

BUBBLES IN GELATIN: See Gelatin.

BUBBLE (SOAP) LIQUID: See Soap Bubble Liquid.

«BUBBLES.»

Bubbles of air often adhere to molds immersed in depositing solutions. They may be prevented by previously dipping the object into spirits of wine, or be removed by the aid of a soft brush, or by directing a powerful current of the liquid against them by means of a vulcanized india-rubber bladder, with a long and curved glass tube attached to it; but the liquid should be free from sediment.

BUG KILLERS: See Insecticides.

BUNIONS: See Corn Cures. {142}

«BURNS:»

See also Ointments and Turpentine.

«Mixture for Burns.»—I.—A mixture of castor oil with the white of egg is recommended for burns. The eggs are broken into a bowl and the castor oil slowly poured in while the eggs are beaten. Enough oil is added to make a thick, creamy paste, which is applied to the burn. The applications are repeated often enough to prevent their becoming dry or sticky. Leave the surface uncovered.

II.—Put 27 parts, by measure, of menthol into 44 parts, by measure, of witch hazel (distillate) and apply freely. A good plan is to bandage the parts and wet the wrappings with this mixture.

III.—A very efficacious remedy for burns is a solution of cooking salt in water. It is best to immerse fingers, hands, and arms in the solution, which must be tolerably strong. For burns in the face and other parts of the body, salt water poultices are applied.

«Butter»

(See also Foods.)

«Butter Color.»—Orlean, 80 parts, by weight; curcuma root (turmeric), 80 parts, by weight; olive oil, 240 parts, by weight; saffron, 1 part, by weight; alcohol, 5 parts, by weight. The orlean and turmeric are macerated with olive oil and expressed. The weight of the filtered liquid is made up again to 240 parts, by weight, with olive oil, next the filtered saffron-alcohol extract is added, and the alcohol is expelled again by heating the mixture.

«Artificial Butter.»—I.—Carefully washed beef suet furnishes a basis for the manufactures of an edible substitute for natural butter. The thoroughly washed and finely chopped suet is rendered in a steam-heated tank; 1,000 parts of fat, 300 parts of water, 1 part of potassium carbonate, and 2 stomachs of pigs or sheep, are taken. The temperature of the mixture is raised to 113° F. After 2 hours, under the influence of the pepsin in the stomachs, the membranes are dissolved and the fat is melted and rises to the top of the mixture. After the addition of a little salt the melted fat is drawn off, stood to cool so as to allow the stearine and palmitin to separate, and then pressed in bags in a hydraulic press. Forty to 50 per cent of solid stearine remains, while 50 to 60 per cent of fluid oleopalmitin (so-called “oleomargarine”) is pressed out. The “oleo oil” is then mixed with 10 per cent of its weight of milk and a little butter color and churned. The product is then worked, salted, and constituted the “oleomargarine,” or butter substitute. Leaf lard can be worked in the same way as beef suet, and will yield an oleopalmitin suitable for churning up into a butter substitute.

II.—Fat from freshly slaughtered cattle after thorough washing is placed in clean water and surrounded with ice, where it is allowed to remain until all animal heat has been removed. It is then cut into small pieces by machinery and cooked at a temperature of about 150° F. (65.6° C.) until the fat in liquid form has separated from the tissue, then settled until it is perfectly clear. Then it is drawn into the graining vats and allowed to stand for a day, when it is ready for the presses. The pressing extracts the stearine, leaving a product commercially known as oleo oil which, when churned with cream or milk, or both, and with usually a proportion of creamery butter, the whole being properly salted, gives the new food product, oleomargarine.

III.—In making butterine use neutral lard, which is made from selected leaf lard in a very similar manner to oleo oil, excepting that no stearine is extracted. This neutral lard is cured in salt brine for from 48 to 70 hours at an ice-water temperature. It is then taken and, with the desired proportion of oleo oil and fine butter, is churned with cream and milk, producing an article which when properly salted and packed is ready for the market. In both cases coloring matter is used, which is the same as that used by dairymen to color their butter. At certain seasons of the year—viz., in cold weather, a small quantity of sesame oil or salad oil made from cottonseed oil is used to soften the texture of the product.

IV.—“Ankara” is a substance which in general appearance resembles a good article of butter, being rather firmer at ordinary temperatures than that substance, approaching the consistency of cocoa butter. It is quite odorless, but in taste it resembles that of a fair article of butter and, what is more, its behavior under heat is very similar to that of butter—it browns and forms a sort of spume like that of fat. Ankara consists of a base of cocoa butter, carrying about 10 per cent of milk, colored with yolk of egg. While not derived from milk, on the one hand, nor does it come from a single vegetable or animal fat on the other, {143} ankara may be considered as belonging to the category of the margarines. Ankara is obtained in the market in the form of cakes or tablets of 2 pounds in weight.

V.—Fresh butter, 150 parts, by weight; animal fat, 80 parts, by weight; sunflower oil, 40 parts, by weight; cocoanut oil, 30 parts, by weight.

VI.—Fresh butter, 100 parts, by weight; animal fat, 100 parts, by weight; sunflower oil, 80 parts, by weight; cocoanut oil, 20 parts, by weight.

VII.—Fresh butter, 50 parts, by weight; animal fat, 150 parts, by weight; sunflower oil, 80 parts, by weight; cocoanut oil, 20 parts, by weight.

It is seen that these three varieties contain respectively 50, 33, and about 16 per cent of cow’s butter. The appearance of the mixture is nearly perfect.

Formulas V to VII are for a Russian artificial butter called “Perepusk.”

«To Impart the Aroma and Taste of Natural Butter to Margarine.»—In order to give margarine the aroma and flavor of cow butter, add to it a fatty acid product, which is obtained by saponification of butter, decomposition of the soap, and distillation in the vacuum at about 140° F. The addition of the product is made upon emulsification of the fats with milk. The margarine will keep for months.

«Harmless Butter Color.»—Alum, pulverized finely, 30 parts; extract of turmeric, 1 part. With the extract dampen the powder as evenly as possible, then spread out and dry over some hot surface. When dry, again pulverize thoroughly. Protect the product from the light. As much of the powder as will lie on the point of a penknife is added to a churnful of milk, or cream, before churning, and it gives a beautiful golden color, entirely harmless. To make the extract of turmeric add 1 part of powdered turmeric to 5 parts of alcohol, and let macerate together for fully a week.

«To Sweeten Rancid Butter.»—I.—Wash the butter first with fresh milk and afterwards with spring water, carefully working out the residual water.

II.—Add 25 to 30 drops of lime chloride to every 2 pounds of butter, work the mass up thoroughly, then wash in plenty of fresh, cold water, and work out the residual water.

III.—Melt the butter in a water bath, along with some freshly burned animal charcoal, coarsely powdered and carefully sifted to free it from dust. After this has remained in contact for a few minutes, the butter is strained through a clean flannel. If the rancid odor is not completely removed, complete the process.

«An English Margarine.»—A mixture of edible fats of suitable consistency, e. g., oleo oil, 5 parts; neutral lard, 7 parts; and butter, 1 part; is mixed with albuminous “batter,” 4 parts, with the addition of 1 part of salt as a preservative. If the albuminous constituent be composed of the whites and yolks of eggs beaten to a foam the product will have the consistency and color of butter. The molten fats are added to the egg batter and the whole is stirred at a temperature sufficient to produce coagulation of the albumen (150–200° F.). The mass is then cooled gradually with continuous stirring, and the salt is worked in.

«Olive-Oil Paste.»—If an ounce of peeled garlic be rubbed up into a pulp, in a clean Wedgwood mortar, and to this be added from 3 to 4 ounces of good olive oil, with constant rubbing up with the pestle, the oil becomes converted into a pasty mass, like butter. It is possible that the mucilage obtainable from other bulbs of the _Lilium_ tribe would prove equally efficient in conferring semi-solidity on the oil, without imparting any strong smell. The above composition is largely used by the Spanish peasantry, instead of butter, which runs liquid in the Spanish summer. It is known as “aleoli.” The more easily solidified portion of olive oil is stearine, and this may be cheaply prepared from mutton fat. If added, in certain proportions, to olive oil, it would certainly raise its melting point.

«BUTTERMILK, ARTIFICIAL.»

Buttermilk powder, 10 parts; vinegar, 1 part; syrup of buckthorn, 1 part. Dissolve the powder in the water and add the vinegar and syrup. The powder is prepared as follows: Sodium chloride, 50 parts; milk sugar, 100 parts; potassium nitrate, 5 parts; alum, 5 parts. Mix.

BUTTER, ARTIFICIAL: TESTS FOR: See Foods.

BUTTER COLORANT: See Foods.

BUTTONS OF ARTIFICIAL AGATE: See Agate.

CADMIUM ALLOYS: See Alloys. {144}

«CALCIUM CARBIDE:»

«Preservation and Use of Calcium Carbide.»—Calcium carbide is readily attacked by the air and the moisture contained in the generators and consequently decomposes during the storing, with formation of acetylene gas. Aside from the loss, this decomposition is also attended with dangers. One of the oldest methods of preservation is the saturation of the carbide with petroleum. In using such carbide a layer of petroleum forms on the surface of the water in the generator, which prevents the water from evaporating, thus limiting the subsequent generation of acetylene from the remaining carbide. Instead of petroleum many other substances have been proposed which answer the purpose equally well, e. g., toluol, oils, solid bodies, which previously have to be liquefied, such as stearine, paraffine, rosin, etc.

Of a different nature is a medium offered by Létang of Paris. He employs sugar or saccharine bodies to which he adds, if necessary, a little petroleum, turpentine, vaseline, or varnish of any kind, as well as chalk, limestone, talc, sulphur, or sand. The carbide is coated with this mixture. The saccharine substances dissolve in the generating water, and also have a dissolving action on the slaked lime, which is formed by the decomposition of the carbide which admits of its easy removal.

According to another process carbide is put on the market in such a shape that, without weighing, merely by counting or measuring one is in a position to use equivalent quantities for every charge. Gearing casts molten carbide in the shape of bars, and pours a layer of gelatin, glue, and water soluble varnish over the carbide bars. Others make shells containing a certain quantity of reduced carbide. For this ordinary and varnished pasteboard, wax paper, tinfoil, thin sheet zinc, and similar substances may be used which ward off atmospheric moisture, thus protecting the carbide from premature decomposition. Before use, the cartridge-like shell is pierced or cut open, so that the water can get at the contents. The more or less reduced carbide is filled in the shell, either without any admixture or united into a compact mass by a binding agent, such as colophony, pitch, tar, sand, etc.

«Deodorization of Calcium Carbide.»—Calcium carbide is known to possess a very unpleasant odor because it constantly develops small quantities of impure acetylene in contact with the moisture of the air. Le Roy, of Rouen, proposes for portable—especially bicycle—lamps, in which the evil is more noticeable than in large plants, simply to pour some petroleum over the carbide and to pour off the remainder not absorbed. The petroleum, to which it is well to add some nitro-benzol (mirbane essence), prevents the access of air to the carbide, but permits a very satisfactory generation of gas on admission of water.

CALCIUM SULPHIDE (LUMINOUS): See Paints.

CALFSKIN: See Leather.

CAMERA RENOVATION: See Photography.

«CAMPHOR PREPARATIONS:»

«Fragrant Naphthalene Camphor.»—

Naphthalene white, in scales 3,000 parts Camphor 1,000 parts

Melt on the steam bath and add to the hot mass:

Coumarin 2 parts Mirbane oil 10 parts

Cast in plates or compressed tablets. The preparation is employed as a moth preventive.

«Powdered Camphor in Permanent Form.»—I.—Powder the camphor in the usual manner, with the addition of a little alcohol. When it is nearly reduced to the proper degree of fineness add a few drops of fluid petrolatum and immediately triturate again. In this manner a powder as fine as flour is obtained, which does not cake together. This powdered camphor may be used for all purposes except for solution in alcohol, as it will impart to the latter a faint opalescence, owing to the insolubility of the petrolatum.

II.—Take equal parts of strong ether and alcohol to reduce the camphor to powder. It is claimed for this method that it only takes one-half of the time required when alcohol alone is used, and that the camphor dries more quickly. Before sifting add 1 per cent of white vaseline and 5 per cent of sugar of milk. Triturate fairly dry, spread out in the air, say 15 minutes, then pass through a moderately fine wire sieve, using a stubby shaving brush to assist in working it through. {145}

«Camphor Pomade»—

Oil of bitter almonds 1 drachm Oil of cloves 20 drops Camphor 1 1⁠/⁠2 ounces White wax 4 ounces Lard, prepared 1 pound

Melt the wax and lard together, then add the camphor in saturated solution in spirit; put in the oils when nearly cold.

«Camphor Ice.»—

I.—White wax 16 parts Benzoated suet 48 parts Camphor, powdered 8 parts Essential oil, to perfume.

Melt the wax and suet together. When nearly cold, add the camphor and perfume, mix well, and pour into molds.

II.—Oil of almond 16 parts White wax 4 parts Spermaceti 4 parts Paraffine 8 parts Camphor, powdered 1 part Perfume, quantity sufficient.

Dissolve the camphor in the oil by the aid of a gentle heat. Melt the solids together, remove, and let cool, but before the mixture begins to set add the camphorated oil and the perfume, mix, and pour into molds.

III.—Stearine (stearic acid) 8 pounds Lard 10 pounds White wax 5 pounds Spermaceti 5 pounds

Melt on a water bath in an earthen or porcelain dish; strain into a similar vessel; add a solution of 2 ounces powdered borax in 1 pound of glycerine, previously warmed, to the melted substance when at the point of cooling; stir well; add camphor, 2 pounds, powdered by means of alcohol, 3 ounces; stir well and pour into molds.

CAMPHOR SUBSTITUTES IN THE PREPARATION OF CELLULOID: See Celluloid.

CAMPHOR AND RHUBARB AS A REMEDY FOR CHOLERA: See Cholera Remedies.

CAN VARNISH: See Varnishes.

«CANARY-BIRD PASTE.»

The following is a formula much used by German canary-bird raisers:

Sweet almonds, blanched 16 parts Pea meal 32 parts Butter, fresh (unsalted) 3 parts Honey, quantity sufficient to make a stiff paste.

The ingredients are worked into a stiff paste, which is pressed through a colander or large sieve to granulate the mass. Some add to every 5 pounds, 10 or 15 grains of saffron and the yolks of 2 eggs.

CANARY BIRDS AND THEIR DISEASES: See Veterinary Formulas.

«CANDLES:»

«Coloring Ceresine Candles for the Christmas Tree.»—For coloring these candles only dye stuffs soluble in oil can be employed. Blue: 23–24 lavender blue, pale or dark, 100–120 parts per 5,000 parts of ceresine. Violet: 26 fast violet R, 150 parts per 5,000 parts of ceresine. Silver gray: 29 silver gray, 150 parts per 5,000 parts of ceresine. Yellow and orange: 30 wax yellow, medium, 200 parts per 5,000 parts of ceresine; 61 old gold, 200 parts per 5,000 parts of ceresine. Pink and red: 27 peach-pink, or 29 chamois, about 100 parts per 5,000 parts of ceresine. Green: 16–17 brilliant green, 33 May green, 41 May green, 200–250 parts per 5,000 parts of ceresine. The above-named colors should be ground in oil and the ceresine tinted with them afterwards.

«Manufacture of Composite Paraffine Candles.»—Three parts of hydroxy-stearic acid are dissolved in 1 part of a suitable solvent (e. g., stearic acid), and the solution is mixed with paraffine wax to form a stock for the manufacture of composite candles.

«Transparent Candles.»—The following are two recipes given in a German patent specification. The figures denote parts by weight:

I.—Paraffine wax, 70; stearine, 15; petroleum, 15.

II.—Paraffine wax, 90; stearine, 5; petroleum, 5. Recipe I of course gives candles more transparent than does recipe II. The 15 per cent may be regarded as the extreme limit consistent with proper solidity of the candles.

«To Prevent the Trickling of Burning Candles.»—Dip the candles in the following mixture:

Magnesium sulphate 15 parts Dextrin 15 parts Water 100 parts

The solution dries quickly and does not affect the burning of the candle. {146}

«Candle Coloring.»—Candles are colored either throughout or they sometimes consist of a white body that is covered with a colored layer of paraffine wax. According to the material from which candles are made (stearine, paraffine, or ozokerite), the process of coloring varies.

Stearine, owing to its acid character, dissolves the coal-tar colors much more readily than do the perfectly neutral paraffine and ozokerite waxes. For coloring stearine the necessary quantity of the color is added to the melted mass and well stirred in; if the solution effected happens to be incomplete, a small addition of alcohol will prove an effective remedy. It is also an advantage to dissolve the colors previously in alcohol and add the concentrated solution to the melted stearine. The alcohol soon evaporates, and has no injurious effect on the quality of the stearine.

For a number of years there have been on the market so-called “fat colors,” formed by making concentrated solutions of the color, and also special preparations of the colors in stearine. They are more easily applied, and are, therefore, preferred to the powdered aniline colors, which are apt to cause trouble by being accidentally distributed in soluble particles, where they are not wanted. Since paraffine and ozokerite dissolve comparatively little, they will not become colored, and so must be colored indirectly. One way is to dissolve the color in oleic acid or in stearine acid and add the solution to the wax to be colored. Turpentine may be employed for the same purpose. Concerning the colors suitable for candles, there are the eosine colors previously mentioned, and also chroline yellow, auramine, taniline blue, tartrazine, brilliant green, etc. The latter, however, bleaches so rapidly that it can hardly be recommended. An interesting phenomenon is the change some colors undergo in a warm temperature; for instance, some blues turn red at a moderate degree of heat (120° F.) and return to blue only when completely cooled off; this will be noticed while the candle mixture is being melted previous to molding into candles.

CANDLES (FUMIGATING): See Fumigants.

CANDY COLORS AND FLAVORS: See Confectionery.

CANDY: See Confectionery.

CANVAS WATERPROOFING: See Waterproofing.

CAOUTCHOUC: See Rubber.

CAOUTCHOUC SOLUTION FOR PAINTS: See Paint.

CAPPING MIXTURES FOR BOTTLES: See Bottle-Capping Mixtures.

CAPSULE VARNISH: See Varnishes.

«CARAMEL:»

«Cloudless Caramel Coloring.»—I.—When it is perfectly understood that in the manufacture of caramel, sugar is to be deprived of the one molecule of its water of constitution, it will be apparent that heat must not be carried on to the point of carbonization. Cloudy caramel is due to the fact that part of the sugar has been dissociated and reduced to carbon, which is insoluble in water. Hence the cloudiness. Caramel may be made on a small scale in the following manner: Place 4 or 5 ounces of granulated sugar in a shallow porcelain-lined evaporating dish and apply either a direct heat or that of an oil bath, continuing the heat until caramelization takes place or until tumescence ceases and the mass has assumed a dark-brown color. Then carefully add sufficient water to bring the viscid mass to the consistence of a heavy syrup. Extreme _care_ must be taken and the face and hands protected during the addition of the water, owing to the intensity of the heat of the mass, and consequent sputtering.

II.—The ordinary sugar coloring material is made from sugar or glucose by heating it, while being constantly stirred, up to a temperature of about 405° F. A metal pan capable of holding nearly ten times as much as the sugar used, is necessary so as to retain the mass in its swollen condition. As soon as it froths up so as nearly to fill the pan, an action which occurs suddenly, the fire must instantly be extinguished or removed. The finished product will be insoluble if more than about 15 per cent of its weight is driven off by the heat.

CARAMEL IN FOOD: See Food.

CARAMELS: See Confectionery. {147}

«CARBOLIC ACID.»

«Perfumed Carbolic Acid.»—

I.—Carbolic acid (cryst.) 1 ounce Alcohol 1 ounce Oil bergamot 10 minims Oil eucalyptus 10 minims Oil citronella 3 minims Tincture cudbear 10 minims Water, to make 10 ounces

Set aside for several days, and then filter through fuller’s earth.

II.—Carbolic acid (cryst.) 4 drachms Cologne water 4 drachms Dilute acetic acid 9 ounces

Keep in a cool place for a few days, and filter.

«Treatment of Carbolic-Acid Burns.»—Thoroughly wash the hands with alcohol, and the burning and tingling will almost immediately cease. Unless employed immediately, however, the alcohol has no effect. When the time elapsed since the burning is too great for alcohol to be of value, brush the burns with a saturated solution of picric acid in water.