Part 66

The nature of preservation must be governed by circumstances such as the kind and quality of the article to be preserved, length of time and climatic condition, etc. While salt, vinegar, and alcohol merit recognition on the strength of a long-continued usage as preservatives, modern usage favors boric acid and borax, and solutions containing salicylic acid and sulphuric acid are common, {360} and have been the subject of severe criticism.

Many other methods of preservation have been tried with variable degrees of success; and of the more thoroughly tested ones the following probably include all of those deserving more than passing mention or consideration.

1. The exclusion of external, atmospheric electricity, which has been observed to materially reduce the decaying of meat, milk, butter, beer, etc.

2. The retention of occluded electric currents. Meats from various animals packed into the same packages, and surrounded by a conducting medium, such as salt and water, liberate electricity.

3. The removal of the nerve centers. Carcasses with the brains and spinal cord left therein will be found more prone to decomposition than those wherefrom these organs have been removed.

4. Desiccation. Dried beef is an excellent example of this method of preservation. Other methods coming under this heading are the application of spices with ethereal oils, various herbs, coriander seed extracted with vinegar, etc.

5. Reduction of temperature, i. e., cold storage.

6. Expulsion of air from the meat and the containers. Appert’s, Willaumez’s, Redwood’s, and Prof. A. Vogel’s methods are representative for this category of preservation. Phenyl paper, Dr. Busch’s, Georges’s, and Medlock and Baily’s processes are equally well known.

7. The application of gases. Here may be mentioned Dr. Gamgee’s and Bert and Reynoso’s processes, applying carbon dioxide and other compressed gases, respectively.

Air-drying, powdering of meat, smoking, pickling, sugar or vinegar curing are too well known to receive any further attention here. Whatever process may be employed, preference should be given to that which will secure the principal objects sought for, the most satisfactory being at the same time not deleterious to health, and of an easily applicable and inexpensive nature.

«To Preserve Beef, etc., in Hot Weather.»—Put the meat into a hot oven and let it remain until the surface is browned all over, thus coagulating the albumen of the surface and inclosing the body of the meat in an impermeable envelope of cooked flesh. Pour some melted lard or suet into a jar of sufficient size, and roll the latter around until the sides are evenly coated to the depth of half an inch with the material. Put in the meat, taking care that it does not touch the sides of the jar (thus scraping away the envelope of grease), and fill up with more suet or lard, being careful to completely cover and envelop the meat. Thus prepared, the meat will remain absolutely fresh for a long time, even in the hottest weather. When required for use the outer portion may be left on or removed. The same fat may be used over and over again by melting and retaining in the melted state a few moments each time, by which means not only all solid portions of the meat which have been retained fall to the bottom, but all septic microbes are destroyed.

«Meat Preservatives.»—I.—_Barmenite Corning Agent_: For every 100 parts, by weight, take 25.2 parts, by weight, of saltpeter; 46.8 parts, by weight, sodium chloride; 25.7 parts, by weight, cane sugar; 0.8 parts, by weight, plaster of Paris or gypsum; 0.1 part, by weight, of some moistening material, and a trace of magnesia.

II.—_Carniform, A_: For every 100 parts, by weight, take 3.5 parts, by weight, sodium diphosphate; 3.1 parts, by weight, water of crystallization; 68.4 parts, by weight, sodium chloride; 24.9 parts, by weight, saltpeter; together with traces of calcium phosphate, magnesia, and sulphuric acid.

III.—_Carniform, B_: For every 100 parts, by weight, take 22.6 parts, by weight, sodium diphosphate; 17.3 parts, by weight, water of crystallization; 59.7 parts, by weight, saltpeter; 0.6 parts, by weight, calcium phosphate; with traces of sulphuric acid and magnesia.

IV.—_“Cervelatwurst” (spice powder)_: For 100 parts, by weight, take 0.7 parts, by weight, of moistening; 3.5 parts, by weight, spices—mostly pepper; 89 parts, by weight, sodium chloride; 5 parts, by weight, saltpeter; 0.7 parts, by weight, gypsum; and traces of magnesia.

V.—_Cervelatwurst Salt_ (_spice powder_): For 100 parts, by weight, take 7.5 parts, by weight, spices—mostly pepper; 1.6 parts, by weight, moistener; 81.6 parts, by weight, sodium chloride; 2.5 parts, by weight, saltpeter; 6.2 parts, by weight, cane sugar; and traces of magnesia.

VI.—_Rubrolin Sausage_ (_spice powder_): For 100 parts by weight, take 53.5 parts, by weight, sal ammoniac, and 45.2 parts, by weight, of saltpeter.

VII.—_Servator Special Milk and Butter Preserving Salt_: 80.3 per cent of crystallized boracic acid; 10.7 per cent {361} sodium chloride; and 9.5 per cent of benzoic acid. (Its use is, however, prohibited in Germany.)

VIII.—_Wittenberg Pickling Salt_: For 100 parts, by weight, take 58.6 parts, by weight, sodium chloride; 40.5 parts, by weight, saltpeter; 0.5 parts, by weight, gypsum; traces of moisture and magnesia.

IX.—_Securo_: For a quart take 3.8 parts, by weight, aluminum oxide, and 8 parts, by weight, acetic acid; basic acetate of alumina, 62 parts, by weight; sulphuric acid, 0.8 parts, by weight; sodium oxide, with substantially traces of lime and magnesia.

X.—_Michels Cassala Salt_: This is partially disintegrated. 30.74 per cent sodium chloride; 15.4 per cent sodium phosphate; 23.3 per cent potassio-sodic tartrate; 16.9 per cent water of crystallization; 1.2 per cent aluminum oxide; and 2.1 per cent acetic acid as basic acetate of alumina; 8.4 per cent sugar; 0.98 per cent benzoic acid; 0.5 per cent sulphuric acid; and traces of lime.

XI.—_Corning Salt_: Sodium nitrate, 50 parts; powdered boracic acid, 45 parts; salicylic acid, 5 parts.

XII.—_Preservative Salt_: Potassium nitrate, 70 parts; sodium bicarbonate, 15 parts; sodium chloride, 15 parts.

XIII.—_Another Corning Salt_: Potassium nitrate, 50 parts; sodium chloride, 20 parts; powdered boracic acid, 20 parts; sugar, 10 parts.

XIV.—_Maciline_ (_offered as condiment and binding agent for sausages_): A mixture of wheat flour and potato flour dyed intensely yellow with an azo dyestuff and impregnated with oil of mace.

XV.—Borax 80 parts Boric acid 17 parts Sodium chloride 3 parts

Reduce the ingredients to a powder and mix thoroughly.

XVI.—Sodium sulphite, powdered 80 parts Sodium sulphate, powdered 20 parts

XVII.—Sodium chloride 80 parts Borax 8 parts Potassium nitrate 12 parts

Reduce to a powder and mix.

XVIII.—Sodium nitrate 50 parts Salicylic acid 5 parts Boric acid 45 parts

XIX.—Potassium nitrate 70 parts Sodium bicarbonate 15 parts Sodium chloride 15 parts

XX.—Potassium nitrate 50 parts Sodium chloride 20 parts Boric acid 20 parts Sugar 10 parts

«A German Method of Preserving Meat.»—Entire unboweled cattle or large, suitably severed pieces are sprinkled with acetic acid and then packed and transported in sawdust impregnated with cooking salt and sterilized.

«Extract of Meat Containing Albumen.»—In the ordinary production of meat extract, the albumen is more or less lost, partly through precipitation by the acids or the acid salts of the meat extract, partly through salting out by the salts of the extract, and partly by coagulation at a higher temperature. A subsequent addition of albumen is impracticable because the albumen is likewise precipitated, insolubly, by the acids and salts contained in the extract. This precipitation can be prevented, according to a French patent, by neutralizing the extract before mixing with albumen, by the aid of sodium bicarbonate. The drying of the mixture is accomplished in a carbonic acid atmosphere. The preparation dissolves in cold or hot water into a white, milky liquid and exhibits the smell and taste of meat extract, if the albumen added was tasteless. The taste which the extract loses by the neutralization returns in its original strength after the mixture with albumen. In this manner a meat preparation is obtained which contains larger quantities of albumen and is more nutritious and palatable than other preparations.

«Foot-Powders and Solutions»

The following foot-powders have been recommended as dusting powders:

I.—Boric acid 2 ounces Zinc oleate 1 ounce Talcum 3 ounces

II.—Oleate of zinc (powdered) 1⁠/⁠2 ounce Boric acid 1 ounce French chalk 5 ounces Starch 1 1⁠/⁠2 ounces

{362}

III.—Dried alum 1 drachm Salicylic acid 1⁠/⁠2 drachm Wheat starch 4 drachms Powdered talc 1 1⁠/⁠2 ounces

IV.—Formaldehyde solution 1 part Thymol 1⁠/⁠10 part Zinc oxide 35 parts Powdered starch 65 parts

V.—Salicylic acid 7 drachms Boric acid 2 ounces, 440 grains Talcum 38 ounces Slippery elm bark 1 ounce Orris root 1 ounce

VI.—Talc 12 ounces Boric acid 10 ounces Zinc oleate 1 ounce Salicylic acid 1 ounce Oil of eucalyptus 2 drachms

VII.—Salicylic acid 7 drachms Boric acid 3 ounces Talcum 38 ounces Slippery elm, powdered 1 ounce Orris, powdered 1 ounce

«Salicylated Talcum.»—

I.—Salicylic acid 1 drachm Talcum 6 ounces Lycopodium 6 drachms Starch 3 ounces Zinc oxide 1 ounce Perfume, quantity sufficient.

II.—Tannoform 1 drachm Talcum 2 drachms Lycopodium 30 grains

Use as a dusting powder.

«Solutions for Perspiring Feet.»—

I.—Balsam Peru 15 minims Formic acid 1 drachm Chloral hydrate 1 drachm Alcohol to make 3 ounces.

Apply by means of absorbent cotton.

II.—Boric acid 15 grains Sodium borate 6 drachms Salicylic acid 6 drachms Glycerine 1 1⁠/⁠2 ounces Alcohol to make 3 ounces.

For local application.

FOOTSORES ON CATTLE: See Veterinary Formulas.

«FORMALDEHYDE:»

See also Disinfectants, Foods, and Milk.

«Commercial Formaldehyde.»—This extremely poisonous preservative is obtained by passing the vapors of wood spirit, in the presence of air, over copper heated to redness. The essential parts of the apparatus employed are a metal chamber into which a feed-tube enters, and from which 4 parallel copper tubes or oxidizers discharge by a common exit tube. This chamber is fitted with inspection apertures, through which the course of the process may be watched and controlled. The wood spirit, stored in a reservoir, falls into a mixer where it is volatilized and intimately mixed with air from a chamber which is connected with a force pump. The gases after traversing the oxidizer are led into a condensing coil, and the crude formaldehyde is discharged into the receiver beneath.

The small amount of uncondensed gas is then led through a series of two washers. The “formol” thus obtained is a mixture of water, methyl alcohol, and 30 to 40 per cent of formaldehyde. It is rectified in a still, by which the free methyl alcohol is removed and pure formol obtained, containing 40 per cent of formaldehyde, chiefly in the form of the acetal. Rectification must not be pushed too far, otherwise the formaldehyde may become polymerized into trioxmethylene. When once oxidation starts, the heat generated is sufficient to keep the oxidizers red hot, so that the process works practically automatically.

«Determination of the Presence of Formaldehyde in Solutions.»—Lemme makes use, for this purpose, of the fact that formaldehyde, in neutral solutions of sodium sulphite, forms normal bisulphite salts, setting free a corresponding quantity of sodium hydrate, that may be titrated with sulphuric acid and phenolphthalein. The sodium sulphite solution has an alkaline reaction toward phenolphthalein, and must be exactly neutralized with sodium bisulphite. Then to 100 cubic centimeters of this solution of 250 grams of sodium sulphite (Na_〈2〉SO_〈3〉 + 7 H_〈2〉O) in 750 grams water, add 5 cubic centimeters of the suspected formaldehyde solution. A strong red color is instantly produced. Titrate with normal sulphuric acid until the color disappears. As the exact disappearance of the color is not easily determined, a margin of from 0.1 to 0.2 cubic centimeters may be allowed without the exactness of the reaction being injured, since 1 cubic centimeter of normal acid answers to only 0.03 grams of formaldehyde.

FORMALIN FOR GRAIN SMUT: See Grain. {363}

«FRAMES: THEIR PROTECTION FROM FLIES.»

Since there is great risk of damaging the gilt when trying to remove flyspecks with spirits of wine, it has been found serviceable to cover gilding with a copal varnish. This hardens and will stand rough treatment, and may be renewed wherever removed.

FRAME CLEANING: See Cleaning Preparations and Methods.

FRAME POLISHES: See Polishes.

FRAMING, PASSE-PARTOUT: See Passe-Partout.

FRECKLE LOTIONS: See Cosmetics.

FREEZING MIXTURES: See also Refrigeration and Refrigerants.

«Freezing Preventives»

«Liquid for Cooling Automobile Engines.»—In order to prevent freezing of the jacket water, when the engine is not in operation in cold weather, solutions are used, notably of glycerine and of calcium chloride (CaCl_〈2〉). The proportions for the former solution are equal parts of water and glycerine, by weight; for the latter, approximately 1⁠/⁠2 gallon of water to 8 pounds of CaCl_〈2〉, or a saturated solution at 60° F. This solution (CaCl_〈2〉 + 6 H_〈2〉O) is then mixed with equal parts of water, gallon for gallon. Many persons complain that CaCl_〈2〉 corrodes the metal parts, but this warning need do no more than urge the automobilist to use only the chemically pure salt, carefully avoiding the “chloride of lime” (CaOCl_〈2〉).

A practical manufacturing chemist of wide experience gives this:

A saturated solution of common salt is one of the best things to use. It does not affect the metal of the engine, as many other salts would, and is easily renewed. It will remain fluid down to 0° F., or a little below.

Equal parts of glycerine and water is also good, and has the advantage that it will not crystallize in the chambers, or evaporate readily. It is the most convenient solution to use on this account, and may repay the increased cost over brine, in the comfort of its use. It needs only the occasional addition of a little water to make it last all winter and leave the machinery clean when it is drawn off. With brine an incrustation of salt as the water evaporates is bound to occur which reduces the efficiency of the solution until it is removed. Water frequently must be added to keep the original volume, and to hold the salt in solution. A solution of calcium chloride is less troublesome so far as crystallizing is concerned, but is said to have a tendency to corrode the metals.

«Anti-Freezing Solution for Automobilists.»—Mix and filter 4 1⁠/⁠2 pounds pure calcium chloride and a gallon of warm water and put the solution in the radiator or tank. Replace evaporation with clean water, and leakage with solution. Pure calcium chloride retails at about 8 cents per pound, or can be procured from any wholesale drug store at 5 cents.

«Anti-Freezing, Non-Corrosive Solution.»—A solution for water-jackets on gas engines that will not freeze at any temperature above 20° below zero (F.) may be made by combining 100 parts of water, by weight, with 75 parts of carbonate potash and 50 parts of glycerine. This solution is non-corrosive and will remain perfectly liquid at all temperatures above its congealing point.

«Anti-Frost Solution.»—As an excellent remedy against the freezing of shop windows, apply a mixture consisting of 55 parts of glycerine dissolved in 1,000 parts of 62 per cent alcohol, containing, to improve the odor, some oil of amber. As soon as the mixture clarifies, it is rubbed over the inner surface of the glass. This treatment, it is claimed, not only prevents the formation of frost, but also stops sweating.

«Protection of Acetylene Apparatus from Frost.»—Alcohol, glycerine, and calcium chloride have been recommended for the protection of acetylene generators from frost. The employment of calcium chloride, which must not be confounded with chloride of lime, appears preferable in all points of view. A solution of 20 parts of calcium chloride in 80 parts of water congeals only at 5° F. above zero. But as this temperature does not generally penetrate the generators, it will answer to use 10 or 15 parts of the chloride for 100 parts of water, which will almost always be sufficient to avoid congelation. Care must be taken not to use sea salt or other alkaline or metallic salts, which deteriorate the metal of the apparatus.

«FROST BITE.»

When the skin is as yet unbroken, Hugo Kuhl advises the following: {364}

I.—Carbolized water 4 drachms Nitric acid 1 drop Oil of geranium 1 drop

Mix. Pencil over the skin and then hold the penciled place near the fire until the skin is quite dry.

If the skin is already broken, use the following ointment:

II.—Hebra’s ointment 500 parts Glycerine 100 parts Liquefied carbolic acid 15 parts

Mix. Apply to the broken skin occasionally.

III.—Camphor 25 parts Iodine, pure 50 parts Olive oil 500 parts Paraffine, solid 450 parts Alcohol, enough.

Dissolve the camphor in the oil and the iodine in the least possible amount of alcohol. Melt the paraffine and add the mixed solutions. When homogeneous pour into suitable molds. Wrap the pencils in paraffine paper or tin foil, and pack in wooden boxes. By using more or less olive oil the pencils may be made of any desired consistency.

IV.—Dissolve 5 parts of camphor in a mixture consisting of 5 parts of ether and 5 parts of alcohol; then add collodion sufficient to make 100 parts.

V.—Dissolve 1 part of thymol in 5 parts of a mixture of ether and alcohol, then add collodion sufficient to make 100 parts.

VI.—Carbolic acid 2 parts Lead ointment 40 parts Lanolin 40 parts Olive oil 20 parts Lavender oil 1 1⁠/⁠2 parts

VII.—Tannic acid 15 parts Lycopodium 15 parts Lard 30 parts

VIII.—Zinc oxide 15 parts Glycerine 45 parts Lanolin 40 parts

IX.—Ichthyol 10 parts Resorcin 10 parts Tannic acid 10 parts Distilled water 50 parts

Any of these is to be applied about twice a day.

FROSTED GLASS: See Glass.

FROST PREVENTIVE: See Freezing Preventives.

FROST REMOVERS: See Glass.

FRUIT ESSENCES AND EXTRACTS: See Essences and Extracts.

«Fruit Preserving»

(See also Essences, Extracts, and Preserves.)

«How to Keep Fruit.»—According to experiments of Max de Nansouty, fruit carefully wrapped in silk paper and then buried in dry sand will preserve a fresh appearance with a fresh odor or flavor, almost indefinitely. It may also be preserved in dry excelsior, but not nearly so well. In stubble or straw fruit rots very quickly, while in shavings it mildews quickly. In short, wheat-straw fruit often takes on a musty taste and odor, even when perfectly dry. Finally, when placed on wooden tablets and exposed to the air, most fruit decays rapidly.

I.—Crushed Strawberry.—Put up by the following process, the fruit retains its natural color and taste, and may be exposed to the air for months, without fermenting:

Take fresh, ripe berries, stem them, and rub through a No. 8 sieve, rejecting all soft and green fruit. Add to each gallon of pulp thus obtained, 8 pounds of granulated sugar. Put on the fire and bring just to a boil, stirring constantly. Just before removing from the fire, add to each gallon 1 ounce of a saturated alcoholic solution of salicylic acid, stirring well. Remove the scum, and, while still hot, put into jars, and hermetically seal. Put the jars in cold water, and raise them to the boiling point, to prevent them from bursting by sudden expansion on pouring hot fruit into them. Fill the jars entirely full, so as to leave no air space when fruit cools and contracts.

II.—Crushed Raspberry.—Prepare in the same manner as for crushed strawberry, using 1⁠/⁠2 red raspberries and 1⁠/⁠2 black, to give a nice color, and using 7 pounds of sugar to each gallon of pulp.

III.—Crushed Pineapple.—Secure a good brand of canned grated pineapple, and drain off about one-half of the liquor, by placing on a strainer. Add to each pound of pineapple 1 pound of granulated sugar. Place on the fire, and bring to boiling point, stirring constantly. Just before removing from the fire, add to each gallon of pulp 1 ounce saturated alcoholic solution of salicylic acid. {365} Put into air-tight jars until wanted for use.

IV.—Crushed Peach.—Take a good brand of canned yellow peaches, drain off liquor, and rub through a No. 8 sieve. Add sugar, bring to the boiling point, and when ready to remove from fire add to each gallon 1 ounce saturated alcoholic solution of salicylic acid. Put into jars and seal hermetically.

V.—Crushed Apricot.—Prepared in similar manner to crushed peach, using canned apricots.

VI.—Crushed Orange.—Secure oranges with a thin peel, and containing plenty of juice. Remove the outer, or yellow peel, first, taking care not to include any of the bitter peel. (The outer peel may be used in making orange phosphate, or tincture of sweet orange peel.) Next remove the inner, bitter peel, quarter, and remove the seeds. Extract part of the juice, and grind the pulp through an ordinary meat grinder. Add sugar, place on the fire, and bring to the boiling point. When ready to remove, add to each gallon 1 ounce of saturated alcoholic solution of salicylic acid and 1 ounce of glycerine. Put into air-tight jars.

VII.—Crushed Cherries.—Stone the cherries and grind them to a pulp. Add sugar, and place on the fire, stirring constantly. Before removing, add to each gallon 1 ounce of the saturated solution of salicylic acid. Put into jars and seal.

VIII.—Fresh Crushed Fruits in Season.—In their various seasons berries and fruits may be prepared in fresh lots for the soda fountain each morning, by reducing the fruit to a pulp, and mixing this pulp with an equal quantity of heavy simple syrup.

Berries should be rubbed through a sieve. In selecting berries, it is better to use the medium-sized berries for the pulp, reserving the extra large specimens for garnishing and decorative effects.