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·A SHORT TREATISE
CONCERNINO foxes
PATENT İNVENTIONS LAD APPARATUS
TOR THE PRODUCTION 08
ICE, AND ARTIFICIAL COLD,
SODA WATER,
LEMONADE, (NECTAR,
AND ALL
ÅÉRATEIS BEVERAGES
ALSO, THE NEWLY IMPROVED
ROTARY KNIFE CLEANING MACHINE,
IMPRŮVED CULINAPY UTENSILS ;
AND
BEING ALSO
A HANI)-BOOK OF INSTRUCTION,
10 GLIDE THE UNINITIATED IN THE ISLS OF THE VARIOLS MACHINES,
AND API'ARATUS, ALSO IN THE PREPARATION OF CHOICE
CONFECTIONS AND DELICATE COMPOUNDS.
BY THOMAS MASTERS,
Inventor and Patentee,
AND SOLL AT HIS DEPOT,,
309, REGENT STREET, ADJOINING THE POLYTECHNIC" ;
333, OXFORD STREET;
AND 7, MANSION-HOUSE 'STREET, CITY
And by all Booksellers
London:
PRINTED AT THỰ PATENT JOURNAL PRINTING OFFICE,
89, CHANCERY LANE
1850
Price Frue Shillings

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·PREFACE. In introducing the present little work before the public notice I would beg to offer a few introductory remarks. I have for a considerable period pæid great attention and devoted a consiñerable ainount of time to the perfecting a few machines, having for their aim the simplification of a variety of culinary and other operations; the experiments attendant upon such a course have led me to remark a few curion. results and startling effects produced under certain conditions, I have not before noticed, these I have considered sufficiently interesting to make known;- but this is not the important point for which the following olser htions tre intended. The Ice Machine has now been in use-both in this country and others--for a period sufficient •to render its nature known, and the efficacy of its operation evident to all. When I first producede that machine I accompanied it with a work called “The Ice Book,” which, I am happy to say, moto with general favour; one fact however soon after forced itsebar upon my understanding, that tire inatter eontained" was far too yoluminous,--and perhaps not ·PREFACE. enough so in those parts relating more directly to the machine and its uses. This book contained a number of valuable recipes for the preparation of Ices and Creams,--these I intend to embody in the present work, which I have endeavoured to render complete in information without troubling iny readers with any unnece(sary details beyond those requisite to render their understanding complete and simple, Since the period above alluded to, not only have I considerably improved upon the construction of the Machine for Dessert Ices, &c., but I håve also modified it for a nunder of highly useful purposes, which will hereafter be described. I would also by the present pages notice some new inventions lately patented by me, so that the information contained herein may become important and useful for one and all of my machines, and if made to answer the purpose for which it is intended, a companion by which all may become acquainted with their management and uses. I mustaking the indulgencs of x readers to overlook any misappliances or misnomers which may result from an imperfect knowledge of the branches of science concerned, those portions of which bearing icnmediately upon the action of these contrivances, I have endeavoured to render intelligible, perfectly aware, however, of their more able and simple elucidation in other works. T. MASTERS. 333, Oxford Street.

·CHAPTER I. HEAT AND COLD. All subjects require a commencement to lead uş carefully to consider their matter, and investigate their values; not a commencement only is required, --soinething more is necessary,—that something is generally comprised in a knowledge or understanding of the theme before our notice; by which knowledge we are led to ascertain the why and the wherefore of those results, which might otherwise astonish us, ayd which mostly endanly in such feeling of wonderment and surprise. These remarks have emanated from careful observation of such feelings, and from an understanding of the proneness of human nature to perceive beyond itself (regarding those results not immediately within the range of present comprehension), the too frequent dismissal of such subjects without inquiry, satisfying ourselves without reason. Thus many beautiful facts have been lost sight of, many valuable inventions dis- A ·2 regarded, for want of inquiry, and the too generally prevalent "dogma” di our minds, that all not immediately, within our own ideas of consummation "is impossible ;" thiſ loads.us frequently, and unfortunately into error. Let us, therefore, learn a few facts in connection yith a subject not altogether foreign to the above rdmarks How many are there, if toid that a machine' had been constructed that would immediately! convert boiling water into ice, even if placed upon the fire, would immediately say "impossible ! I am quite sure that cannot be," and such like 'expressidas, -shutting their understandings at once against the information, and deeming it, without inquiry, too foolish to require a moment's consideration, Yet such things are, and the above fact is far removed from anything like impossibility, not even labouring under the difficulty offered by absence of practice. Here theory has pointed out the fact, and practice effectually demonstrates the We are about offering a few remarks upon such a subject, upon a simple apparatus, by aid of which ice may be produced, zinder seeming impossibilities, and with renarkable facility and ease. Let us inquire, first of all-What is ice? We may say, aotfue luxury to human beings, a priceless delicacy in mapy instances; and only those who have suffered the enervating effects of warm climates, and the residents of such countries can understand how great the comfort and enjoyment gained, in the possession of any, means of counteracting the effect of such atmospheres. same. B ·3 ; Ice is congealed waterwater in its most simple state—water that has, parted with a considerable. portion of heat, a quantity sufficient to prevent its continuance any longer in the litquicondition. The existence of all the states of water, in their peculiar forms, are dependant upon heat. Lesen the amount of that agent, bodies contract, beconic morc dense, increase itt, quantity, and the capacity of the body is increased also ; so we niąy conclude (ad is the case), that "cold" is dependant upon heat,---in fact, that the more dense a body becomes, thy' less heat it contains, and therefore it becomes 6 cold,' that cold, like heat, varies in intensity. The term “cold," however, should not be thus indefinitely used; it is, after all, but a conventional phrase, a negation-it is merely the absence of heat. If I rob a body of the heat it already contains, the conditions of the intensity of that agent in such bodies are altered. The negative result we have, among ourselves, agreed to designate "cold.” Cold however, we must remember, is only an inferior intensity of heat. " Cold as ce."We all are apt to employ such expressions, often imagining thereby that ice contains no heat; on the contrary, it does, and that too in considerable quantities. This may be better. understood from the following circumstantes. introduce a portion of ice into a room or. atmosphere reduced in temperature beyond itself, it will immediately commence radiating its heation in order to restore an equilibrium between itself and the surrounding medium. A thermometer in proximation If we ·4 with a piece of ice under such canditions, would immediately indicate an increase of temperature, and although sice has been, and is now sometimes, regarded as the intensity of cold, yet there is no knowing to what extent the abstraction of heat could be carriegt, had we facilities for fully completing such a phrpose. ' In the present day, science furnishes us with numerous 'instances, where cold may be produced of an intensity far beyond ice, capable of solidifying many substances, until very lately only Rown as existing either in the liquid or gaseous state. Ice, therefore, is merely the temperature at which water solidifies, and not by any means to be considered as the extremity of cold; for we shall presently show that such a degree of' cold may be produced without ice, that water immediately becomes frozen, the materials themselves, however, producing such cold remaining in the liquid condition, thus proving their requirement for congelation of an intensity of cold much beyond the freezing point of water. Ice is a transparent body; when however, the process of solidification, under the influence of diminished temperature, is extremely rapid, ice becomes qpaque, and assumes a more opal appearance. , This is owing to certain circumstances to be hereafter noticed. The only peculiar property to which we shall here revert connected with ice, is itse expapsion during the process of congelation, an effect, at first sight, contrary to all the known laws of nature;. commonly we might understand, * and also, from our previous remarks, conclude, ·3 that as water assumed a denser condition, it would becomc specifically heavier than when in its pre- , vious liquid ſtate. Theory would justly lead us to the same conviction ; practice however, points out the seeming exception here, nd shows that, instead of contracting, water „expanuss under the influence of cold. During the process of solidification, water continues contracting down to temperature 40° 5“; when at that point, expansion cemmences. From this fact we learn that water becomws of less specific gravity, whether it be heated above or cooled below 40°5"—a fact too astonishing and seeming anomalous ever to have been discovered or imagined from inductive reasoning. Let us constder the importance of such a law, and the probable results, had not such existed. Had water, like other fluids in general, become specifically heavier as the process of cooling continued, the most deplorable effects would have followed in winter, when the water became frozen on the surface of our rivers, lakcs, &c.; it would have sank as it became so. Another surface of water would in like manner have frozen, and len to the bottom ; eventually, as the process of congelation continued, the whole mass would have becoine an immense block of ice, and the beds of rivers, and other large bodies of water, mere repositories for that material; and as water does not conduct beat, it, never could again become liquified,--the succeeding summer's heat would have little effect in unbinding the immensity which would be presented by all waters as a frozen chaos. How lamentable a result ;

·6 would have followed. *Fishes, and the inhabitants of the sub-aqueous world, could no longer existe, and the picturesque scenery of our beautiful rivers would have becofae converted into a cold and cheerless waste. Heple, indeed, have we presented to our understanding, lanmistakeable evidence of the wisdom of an all-powerful Being. How admirable the wisdom ! How skilful the contrivande that, by subjecting the water to a contrary law to that usually observed in other fluids, the water, as it freezes, becomes specifically lighter; and thus swimming upon the surface of the subjacent fluid, performs an important service-protecting the under • medium from the cooling influence of the surrounding air; ready, however, in its turn, to absorb its own accustomed quantity of heat, upon the first favourable change of the atmosphere. Thus, by an all-wise Providence, are the inhabitants of the sub-aqueous portions of our globe cared for, and preserved in their usual comfort and integrity. Not only they, but we, one and all, must readily « acknowledge the great blessing we'vurselves derive from such a combinåtion of circumstances. Watts has beautifully coiweyed the knowledge of such seeming. disturbances of Nature's laws-in the following simple strain :- “ Nature compelled by a superior cause, Now breaks her own eternal laws; Now seems to break them, and obeys Her Sovereign King in different ways." During the freezing process, water expands ! How is this seeming anomaly to be accounted ·7 mous. . for? Some philosophers have attempted to account for it in one way, some in another. One very plausible theory proclaimed the effect to be owing to air bubbles. Of this, however we are assured that during the congelatory operation ice assumes à crystalline condition, composed of filaments which are found•to be joined at an angle of 60°. Chemists have terrhed this (perhaps inaptly) polarization ;' and now state that ice assumes a polarised condition. In this condition it requires a much larger amount of room; expands, and thus becomtės ypecifically lighter than the surrounding fluid. The force exerted during the crystallization of water is enor- We say of steam, that when confined it is: much inore powerful than gunpowder. The same remarks may as correctly apply to water undergoing the freezing process, and similarly situate. Rocks, trees, and even bombshells are rent asunder by its expansive force; and it has been calculated that a spherule of water, only one inch in diameter, expands in freezing with a force superior to the aresistance of 135 ons weight. Bombshells have been rent Åsunder, and missiles driven to considerable distances, by this curious, yet powerful cagent. In Russia, it is the only means employed to destroy old bombshells; and water is the compound employed in many of our own works, where vessels are required to be rent asuinder. These are filled with water, plugged, and exposed to the influence of cold. The formation of ice plays an important part in the comminution of rocks (forming soils), flowing into the various crevices;

·8 it there remains until the cold is sufficiently great, when, in freezing, it expands, splitting and rend ing the pock asunder. Illustrative of the immensity of power exerted during the expansion of water in freezing, I may here mention a circumstance occurring in my own experimental career. A gentleman from Russia, was about applying a plan for preyenting the freezing of watet in connection with railroads, and furnished me with an apparatus in border to test his means. The vessel, a stout irgnone, was provided with an inner cylinder for containing water, space being left between the two vessels for placing the non- 'conducting material he proposed to employ for resisting the intensity of cold. The result—whiclı, froin previous experience, I had anticipated-- was the entire demolition of the apparatus. The inner vessel was filled with water, and carefully surrounded with non-conducting materials, the whole being protected from immediate connection with any exterior application of cold. . The apparatus 'was then jnmersed in a quantity of my freezing mixture, and allowed to remain. Our next visit discoyered it rent and torn to pieces ; the ice, in this instance, taken from the interior,«presenting a beautifal transparent appearance. Ice is also extremely hard, resisting the influence of the finest tools. • Tluis.property led the Russians to construct a palace of ice on the Neva; the decorations, furniture, &c., being composed of the same material. Cannons were also manufactured of ice, and were fired several times without bursting.

·CHAPTER II. HISTORY OF ICE AND. COOLING MEXKURES. The history of oice is somewhat vague, and is deficient (as far as regards its artificial production,) 111 that precision which marks the general run of discoveries of such a nature. We first notice 'the mention of ice used as a luxury and a medicine, and in order to show the errors of the ancients, we quote from the fifty-first aphorism of the second section of Hippocrates, a celebrated physician, a native of the island of Cos, in the Ægean Sea, now the Archipelago, this notice occurred about four hundred and sixty years before Christ, and runs as follows: _" It is dangerous to heat, cool, or make a commotion all of a sudden in the body,-let it be done which way it may, because anything that is excessive is an enemy to nature. Why should any one run the hazard, in the heat of summer, of drinking of iced waters, which are excessively cold, and suddenly throwing the body into a different state than it was before, producing thereby ·10 many ill effects. But for all this, people will not take warning, and most men would rather run the ghazard of their lives or health, than be deprived of the peasure of drinking out of ice.' There is an account of one of the Ptolemies having given an entertainment, at the island of Elephantine, to his nobles served in double vessels, olined with ice, cobtained from the nạountains in the neighbourhoods That the Romans, during the empire, regardeď ice and snow as essential to both luxury and health, may be seen from the expression- “Nivatep' potiones," which shows that cool drinks were in general esteem ;-and Martial also mfakes use of the phrare" Nivarum colum," or snow strainer. Spain has long been celebrated for ice, ---in fact, the nature of the climate almost requires such a necessary, on account of the heat, and the languor thereby occasioned. The body, after having endured fourteen or fifteen hours' sun, requires some stimulant, or rather cooler, to prepare it to undergo the fatigues of the following day. The Italians also use guantities of ice. « Pinanellus states that before the use of tce was introduced into Sicily, the patives, living in a very hot air, were every year liable to malignant fevers, which swept away numbers of people; and we are assured that these fevers ceased upon the use of ice being introduced among them, after which there died one thousand people less (amongst them,) every year than before, in the town of Messina; and this gave occasion, even for the common people, to lay up every year ·11 al bodies their store of ice, that they might be kept from those diseases they were subject to before, as much as they did bread and wine. . Numerous processes have becn resorted to for the production of artificial ice;-among them are the processes of evaporation and solution,--all, however, depending upon the passage of•a substance or substances to a condition more expanded than that which they before occupied. It is a general law, that passing from a solid to a liquid forng, produce a large amount of cold; as also do liquids passing from such liquidity to the gaseous , condition; because, all bodies being dependent for their peculiar state upon the amount of heat contained amongst 'their particles. It necessarily follows that any alteration among such must be entirely owing to the disturbance of heat. To exist in a liquid condition, a substance requires very much more heat than to exist in a solid state--and to attain such, will rob all surrounding bodies of their heat, and thus considerably reduce them in temperature; so also, owing to the same reason, liquids passing into a state of gas or vapour, pfoduce a considerable degree of cold. The practice of cooling fluids is of very ancient date,--and we read in many works of the means which were employed, prineipally depending upon the amount of cold produced by evaporation. It was a common practice, ta boil water, and expose it for a considerable time to the open air, occasionally moistening the exterior surface of the jar. The process of -boiling the ·12 water was for a long time considered as the principal cause ;-this, however, had merely the effect of expelling the air from the water, and causing it much sooner to congcal. Such a practice is still pursued in India, where vessels are constructed of porous earthenware ;, these are filled with water, and kept constantly moistened on their exterior. Evaporation continues so rapidly (owing to the heat of the ar), that the water contained within is quickly fobleed of so much 'heat as to reduce its temperatuxe“to the freezing point; a crust of ice soon forms, which is carefully removed, and preserved for future use, in receptacles prepared for the purpose. Singularly enough, the success of this mode depends entirely upon the heat of the air, and it succeeds most fully when carried on in an atmosphere of rather high temperature. Heated air has a greater capacity for water than cold air, for the nearer we approach the congealing point of water, the less calculated is the air for carrying on the process of spontaneous evaporation. The entire stccess of this plan, in suc situations as we have mentioned, is due to the augmerftation in temperature of the atmospheres peculiar to such climes, and the increased capacity that suus have for holding in suspension the vapour of water. Anomalous as the following statement may appear, yet it' is casily possible to freeze a man in the midst of summer," by merely pouring ether over him, the experiment (if such it can be termed,) succeeding better, as the atmosphere ·13 is warmer. Be aid of the same 'liquid, water may be soon converted into Iće, all of which effects are dependent upon the passage of matter from one condition to another more rarified. • The water passes off as steam the ether, asº gas or vapour; to do so, they require much more heat than they previously possessed ; therefore, they rob those bodies with which they may come in contact off their heat, , and greatly reduce them in temperature. Water, by its own evaporation, is speedily ffozën, if it be placed in a condition to cause such process to proceed quickly,—as when we boil water in an exhausted receiver of an air-pup, Brovided with some compound to absorb the vapour as soon as formed. With more volatile bodies, similar effects are produced of much more astonishing character ; thus, by the aid of liquid sulphurois acid, water may be frozen in a red-hot vessel, the result depending entirely upon the rapidity with which the liquid acid passes off into gas. Carbonic acid may also be rendered solid by a like condition of circumstances, -detailed morepfully in an after portion of our work. The fact of cooling fluids by placing them in contact with water in which salts are undergoing the process of solution is, perhaps, of much more recent date than that of cvaporation, and was first noticed in connection with “ sadtpetre,”, about the sixteenth century; but even then, it was not known that all salts possess this property in common, (in a greater or less degree); this is, however, no argu- ·14 ment that the process itself is not of more ancient date, but merely the conclusion we may arrive at, having qo record by which we might learn any such facts, had they been previously attempted. The Italians seem to have been the first to take advantage of this discovery, and employed saltpetre most extensively in cooling wines, &c. More recently, Lord Bacon mentions the great amount of cold that may be produced by mixing saftpetre and common salt with ice for now. At the close of the last century, the French vintroduced the practice of congealing by such means, all kinds of pleasant-tasted juices. Eventualis, an Italian of Florence conceived the novel idea of conyerting Lemonade into Ice, and so important an article did this become, that the manufacturers of it established themselves as a body called “Limonadiers,” and were protected by a Royal Patent. The knowledge and uses of chemical salts in the process of cooling, has since then been rapidly: .extending. Experiments have been tried upon a variety of mixtures, chiefly by the Society of Petersburgh, and by our own countryman, Mr. Walker, of Cambridge. The inquiries of the latter gentlaman Save afforded a variety of mixtures to be employed, some of which produce, while undergoing liquifaction, an intensity of cold until then unknown. Thüs, common salt and snow, or ice, mixed together, reduce the temperature to 0° Fah., and this, at one time, 'wàs imagined to be the utmost intensity of cold By similar admixtures of salts in various proportions, and diluted acids, a much greater ·15 reduction of temperature can be produced. In many instances, however, the employment of acids is very inconvenient, and may, if not properly managed, produce considerable disappointment. I will here relate a circumstance connected with may own experience. A very common freezing mixture, and one geperally found in books, is “ Sulphate of Soda,” and “ Dilute Sulphuric Acid." A friend of mine, being acquainted with this receipt, and wishing to cool some wine for the entertainment of hid friends, carefully placed it in a tub, with the requisite quantity af acid and sulphate of soda, not forgetting the after addition of water for the purpose dituting the former compound. Judge the astonshment and surprisc he experienced upon finding the corks leaving the bottles, and his winc speedily at a boiling temperature ! Carefully as he had contrived his mixture, he had quite forgotten to dilute his acid in the first instance, and allow it to cool previously to using for cooling purposes, by which mistake, a most powerful degrec of heat had been produced, sufficient, in chis instanae, to boil, instead of freeze the wine placed in it. By adverting to this experiment, we may very well illustrate the two conditions termed. “Heat, and Cold.” Bodies passing into a more expanded condition, we have said, produce cold; the converse of this also holds good for bodies assuming a condition more dense than that of their previous occupation, produce a large amount of heat. The sulphuric acid and water, when mixed together, afford a good illustration of the last proposition, a ·16 17 ensues. large amount of heat is liberated or set free, and becomes sensibly evident; this is entirely owing to the water, which, in combining with the acid, acquires a more dense existence condensation The whole famount of heat previously required for the fluidity of the water is no longer necessary, it is given out, and thus increases the temperature of surrounding bodies ; this fact, as we shall hereafter explain, has been taken advantage of for the hattainment of warmth and comfort in travelling The slaking of lime, is also a well remembered fact, and pur commonly conceived opinion isg that the heat produced by such admixture, is entirely owing to the lime. We say, “what a hot, burning substance is lime;" whereas, it is the very opposite, and during slaking, does not give off any of its heat, the whole increase of sensible temperature being set free from the water, which (as in the last instance) no longer requires the heat necessary for fuidity ; it therefore parts with it, producing the peculiar effect we have here noticed. To return to our experiment: If we allow the diluted acid to cool, and then intermix it with sulphate of soda, heat is no longer an effect, but a large amount of cold is produced, because the conditions 'existing in our first proposition are present; the salt «commences the process of solution, which process requires a greater amount of heat in order to the existence of such salt in fluidity), its capacity for heat is enlarged-it seeks ·capable of converting yater into ice. This bring's 17 the requisite quantity from all surrounding objects, these being robbed of their full amount, become reduced in temperature, and assume an, inferior' condition of heat, which we. designate cold. So we find by one and the same process (in different stages), we first of all gain a degree of heat quite sufficient för all ordinary purposes, and an amount of cold to mind a few remarks applicable to the use of all such cooling mixtures, and requiring før teir perfect and most successful operation to be well understood. The cooling power of different substances undergoing solution may be represented by various relative quantities, according to their power of • absorbing heat; and from a long series of experiments, I have at length prepared a compound capable of accomplishing this effect, to a much greater degree than any. previous known mixture; still, however, let it be understood, I do not pronounce it a specific against any uncommon positions. 'Let the cooling influence of my salts be represented by 100°, in this condition they are capable of reduting water from a temperature •132° to the point of congelation; but the same charge of salt wouM not reduce boiling water to a like condition, unless the charge be again repeated. Thus the same quantity of salt (represented by 100°), would requce boiling water to a temperature of 112°; and a second charge being placed in the room of that now exhausted would infallibly convert the previous boiling water into ice; therefore, it is a desidcratumn, in all B ·18 cooling processes, to have the liquids to be conagealed as cool as possible, in order to facilitate the operation of congelation; still, by repeated quantities of freezing mixtųre, any substance may be reduced from any point down to 32°, the freezing point of water, the point of its conversion into ice, and even much beyond that. I have thought these latter remarks necessary, because persons have imagined that the machine and its appurtenances, once charged would convert any substance, boiling or otherwiſe, into ice. We understand now, from the previous remarks, that this can only take place under such circumstances as when the amount of heat contained in the substance, above its congealing point, is equal to, or less than, the absorbing power of the salts ; if it be greater, then a second quantity is necessary. Having thus briefly, and I hope simply, endeavoured to place my readers in possession of the main facts, in connexion with the history and principles of my ice machines, I will now proceed to illustrate their various modifications, their uses, and their modus operandi.

·FREEZING MIXTURES WITII ICE OR SNOW. Mixtures. Parts Thermondeter siuks. I)cgrce of cold produced. 3 Pounded Ice or Snow Common Salt ; } tof. 32° 3 2 Ponuded Ice of Snow Soda 32 2 to 5 3 Snow or rounded Ice Muriate of Soda 1 5 . to 120 Snow or Poundod Ico Duriate of Soda Muriate of Ammonii. 2 From any Temperature 18" 3 Snow or l'ounded Ice Muriate of Soda Muriate of Ammonia. Nitrate of Potash 24 10 5 5 to 259 Snow or Pouilled Ice Muriate of Armonia. Muriate of Soda. 12 5 5 Snow.... 3 7 Diluted sulphuric Acid.. } From + 37 23' = 5:01 Snow 8 8 Muriatic Acid. } From + 32º to 27" - 53 S} 3} 9 Snow Diluted Nitric Acid From + 82' to •30°°= 62 ° 10 { Snow... Muriate of Lime... *} From 7•32to 40 - 72 5 ·2 FREEZING MIIXTURES WITH ICE OR SNOT - continuesi. Mixturos. Parts. Thermometor sinks. Degree of cold producer 11 Snow Cryst. Muriate of Lime. From + 32º to 509 82" , Snow 12 } Potaslf. to From + 32 - *51° = 83 Snow....!! 13 8} From + go to 46° 46' Diluted Wittic Acid. 2 14 Snow 1 Diluted pluric Acid.. 3 Diluted Nitric Acid,:. 3 From + 10 to 56 Snow 15 { Diluted Sulphuric Acid. From + 200 to 60" - 400 16 Snow Muriate of Lime. } From + 20° to 43' 639 Snow 17 (Muriate of Lime From + 10° to 54 2 18 Snow. Muriate of Linie. 3} From + 15° to 68° 33'* 19 که to From + 0 66° . } 66° Snow.. Cryst. Myriate of Lime.. 2 Snow .... Crypt. Muriate of Limc.. 20 3} From + 40° to - 730 = 33° Spcw...... 21 Diluted Sulphuric Acid: 18} From + 68° to 91" 23° ·3 FREEZING ALIXTURES: WITIIOUT ICE. Mixtures. Parts. Thermionieter sinks. Degree of cold produced 5 Muriate of Ammonia Nitrate of Putash. Water 1 40 l'rom + 50° to + 109 16 5 Muriate of Ammonia. Nitraio of Potash . Sulphate of Soda Water. From + 50 to 8 16 3 Nitrate of Anmonia. Carbonate of Soda Water From + 50° to 70 = 372 Water. Nitrate of Ammonia From to 50' to 1 - 16 11 333 3 Sulphate of Soda.. Diluted Nitric Acid.... From to 50° 10 539 Salphate of Suda.... Muriate of Ammonia Nitrate of Potash .... Diluted Nitric Acid 6 al Proin + 50' to 6 102 609 7 Sulphate of Soda.... Nitrate of Ammonia.. Diluted Nitric Acid.. From + 509 to * 146 = 64 9 der 1 Phosphate of Soda .. Diluted Nitric Acid 8 From + 50% to 12 C?

·4 FREEZING MIXTURES WITIIOUT ICE-(continuerl., Mixtures. Parte. Thermometer sinks. legree of colit proluced. Phosphate of Soda . 9 Nitrate of Ammonia . Diluted Nitric Acid.. From + 50° to 21" 71 8 10 Sulpha.e of Soda Muriqtic Acid From t 50° to 09 50 2013 to 3 - 47 11 {Sulphata.oi Soda.. Diluted Sulphuric Acid From + 50° Puivelhed Hydrochlorato of Ammonia J2 Nitrate of Potash From + 50° 5 Watcr.... 16) 5 to 1060 13 Sulphatc of Soda. Diluted Sulphuric Acid From + 50° to --- 179 Sulpliate of Soda..... Hydrochl. of Ammonia Nitrate of Potash. Diluted Nitric Acid... From + 50 to 10" 2 60 (Phosphate of Soda .. 3 Pulvp.zed Sal Ammonia. 2 ti Saltpetre.... 1 "Diluted Aquafortis 2 Water The patentec always taking great care in the manufacture of the Freezing Mixture sold by him, strongly recoinmends all parties using his Machines to apply to aim for the Mixture, which he warrants will keep in hot or any other climate. Price 28s. per cwt., or £27 per ton.

·CHAPTER 11. THE BATENT ICE MACHINE AND ITS VARIOUS MODIFICATIONS., BEFORE giving a detailed description of the ice , machine, and its various modifications, used in this patent process, it will be as well to mention a few of the prominent advantages it possesses, and of which all former plans were destitute. All who are acquainted with the peculiarities of dessert ices, must be aware that their delicacy depends (as far as .regards the iceing portion in their process of preparation), upon the degree of fineness and smoothness given them during the time of congelation, for unless the “beating up” operation (as it is termed) be continued almost incessantly, the aqueous portion of the confection separates from the rest, and in this state becomes solidified. The operation mentioned has hitherto depended entirely upon the dexterity of the manufacturer, and is at all times a tedjous process ; in fact, one that can scarcely ever be accomplished by hand with any degree of centainty.

·202 f ܕܐ Plate 1. Therefore it often happens, that the compounds employed in the preparation of dessert ices, although of the most choice and delicate kind, are entirely spoilt during freezing, it being quite impossible to effect their perfect admixture without the aid of this machinery. · The advantages of this machine may be comparatively understood from the following facts :-It is entirely leficient in those complexities inseparable from all former" machines employed for a like purpose, as also the difficulty attending all previous operations with such when completed. The fine and homogenous character of the article produced surpasses all that can possibly be accomplished by hand, and its extreme simplicity is such, that the management and operations of the machine may be conducted by any person, however inex- 'perienced, after once having received a few simple direc- The Patent Freering and cooling tions, such as are herein conlower part, represented us open , tained. Lastly, and not the least important property, is its great, economy,--in' this respect, far surpassing all other opérations carried on for a like purpose. This factocoupled with its portable nature, and ornamental appearance, has rendered its employment general, MASTERSIS contains a wine cooler, into which the freezing mixture franges, ·21 - and, I am happy to say, it has hitherto met with universal approbation. Plate 1 represents a single motion patent ice machine. It consists of the outer case, forming a cellaret or wine cooler below, whilst the upper division contains the necessary apparatus for the operation of freezing.. This is caused to revolve, by means of the handle attached to the side, B, oconnection being preserved as is usual in suc poftions of machinery. The freezing chamber contains a freezer, made of pure white metal, irito which is introduced the dessert ice to be congealed. This, during the operation, is kept contihually beaten up and agitated, by means of the spatula, seen at C, which is kept stationary, whilst the freezer itself is made rapidly to revolve. On the outside.. of the freezer is left a space for the freezing mixture, with which it is to be completely filled; the exterior boundary of such space is formed by introducing a metallic cylinder, nearly filled with pure spring water; the whole being surrounded by the exterior case, and protected as much as possible from the influence of conduction and radiation, by means of non-conducting materials, properly selected and disposed. The management of the man chine is conducted as follows:-The metalfic cylinder just alluded to is nearly filled with pure spring water, covered over, and returned to its position in the machine. The freezer to contain the dessert ice is then placed upon the lower spindle, which causes it to revolve, (with the cover on), in order ·22 f that no foreign matter may be inadvertently allowed to "enter, and injure the taste of the article to be produced. The freezing mixture is next made to fill the space between the freezer and the metallic case. The usual quantities of my freezing mixture and water required for such a machine as now described (as well as others, not made use of) áre fully stated in specific directions forwarded with each' machine. If ice and salt be entployed for the purpose, it must be well rammed down all round. A few turns given to the machine this juncture will cause the mixture, which 'gradually dissolves, to sink, when more must be added; until it is of an equal height to the water in the metallic case, and the cream, &c., you intend to freeze, care being taken to press it down as close as possible. The next operation is to pour the cream or water ices in the inner and revolving chamber or freezer, and to insert the spatula. The covers being now replaced in their original situation, it only remains to secure the spatula in a stationary position, by theans of the srod passing through its handle, and screwing into either lug of the pail, and to communicate the necessary rotatory motion to the various portions of the machine. The revolving motion thus given to the freezer, causes the freezing mixture to more quickly act upon it and its contents; while the instant the latter bem comes frozen to the sides, it is removed by the fixed spatula in the interior. This produces a fine flaky' appearance, and keeps the whole substance ·23 in a complete stiute of agitation; thus preventing the ingredients separating one from the other. The effect thus produced in an incredibly short space of time (three or four minutes only being required) in the quality and character of the ices is truly astonishing, and such as could hardly be expected. The charging of the machine, although exceedingly simple, is all important to the success of the operation. We think it therefore necessary to impress upon our readers how much on this depends. If it be If it be not effectually accomplished, in nine cases out of ten the operation will be 'imperfect, or too rapid in its completion. . The ice and salt, therefore, if employed as previously stated, must, be well crushed and rammed down, so as to press as closely as possible on the freezer and metallic .case; not forgetting a few turns to the wheel, that an equal portion of frost may be diffused throughout the whole amount of surface presented to the influence of the mixture; otherwise blame may be attached to the machine, when in truth it rests entirely with the operator. Wheh the cream or other materials are frozen, they may be removed, or served in glasses or saucers from the machine; she case containing the spring water being allowed to remain for about an hour, or three-quarters of an hour, according to the surrounding temperature,-during which time it will become solid, without any further motion communicated to the wheel,-although .agitation would promote congelation. The ices may be also pre- ·24 may remain served in this machine, so long as the freezing power is kept up; they may also be placed in moulds of any shape, immersed in ice and common salt, and thus kept for any length of time in a frozen state. The machine may be charged also without the dessert, ice, or without the spring water, when the water in the metallic case is alone required to be frozen. In this case it during the necessary period for congelation, it only being necessary to draw off about threefourths of the soluble portion by means of the tap, before recharging, (into a vessel ‘or cooler below, used for cooling wines); the freezing mixture is firmly pressed down, and the original quantity again made up. The cylinders for containing the spring water are generally manufactured of an ornamental shape, somewhat resembling a turret, the form being thus communicated to the frozen contents. When it is turned out of the case, it may be used as a wine-cooler, or as an ornament to the room, spreading an agreeable atmosphere around. By a very little attention, these blocks may be beautifully decorated with fruits or flowers, , which must be inserted at the commencement of the freezing procurs, with a small portion of water only, and a few articles, such as green leaves, fruit, &c., according to pleasure; or the water, may itself be flavoured with a liqueur for consumption. When this portion of water has become frozen, introduce, more of the ornaments, and more water, and so oh yntil the case is com- ·25 pletely filled. Should this plan be neglected, and the whole quantity of water and ornaments placed in at once, the ornaments would not be equally diffused, but would be found collected in one part, according as they had disposed themselves. The form of almost all substances may thus be preserved entire and, uninjured in the ice. When it is desired to remove the block from the metallic case, the Hessel must be immersed in watet, slightly heated, by which the ice is loosened from the sides, and easily slips ou The annexed plate, No. 2, represents a caste Hated portion of ice, in its capacity as & wine cooler, the stand being an ornainental tray, Plate 2. 'to catch any melting portions, as soon as formed. This machine is equally efficient in any climate, and would effectually accomplish the desired end in an atmosphere heated to a considerable temperature. Boiling water of lon produced by the 'might be easily frozen. In this instance, however, more than one charge would be necessary, the first being removed, and a fresh one added; the process thuis continued would assuredly accomplish the most exaggerated cases. In freezing dessert ices, it is necessary to guard against concocting them too richly, othetwise they are unable to be frozen by any means. To remedy such mistake, I have subjoined a number of recipes for compounding such confections as are most generally desired. ROCK Patent Wine Cooler, containing a Cylinder Machine from pure water, while freezing the Dessert Ices.

·26
Plate' 3 represents a double freezing machine,
which, being a multiplication of the last, it jis
unnecessary to describe. The only advantage gained
is, of course, the preparation of quantities, and
is generally employed in large families, hotels,
and club-houses. The wine cooler formed by a
vessel, so disposed as to receive the salts an
liquid (allowed to escape, when exhausted, from
Plate 3.
art &
A Patent Double Freezing Machine, by which to distinct Dessert Ices
may be frox n at once by one person.
the freezing chamber above), is here clearly defined.
The above machines are so modified, and provided
with necessary distinct portions of apparatus, that
wine may. e introduced in the freezing chamber
above, and thus surrounded by the freezing mixture,
' and, agitaved by the rotary motion of the machine,
it becomes quickly reduced in temperature. Other
modifications are employed, to render the machine

·27 even more economical, for the use of confectioners, lwtels, &c., where the employment, of ice and salt would be most general; these are not, however, so ornamental or complete, although fulfilling every purpose. The churn machine depicted on the exterior cover of this book is perhaps more portable, but being of different arrangement, is not so easily inanaged, or so generally preferred. Plate 4 represents the "patent preserving safe, or cooling apparatus." It consists of a double lined box, fitted with metallic lining so constructed as to Plate Plate 4. 11 JIN muy The Patent Ice Safe when closed. The Patent Ice Safe with doors open. The Patont Ico Safe contains an Ico Well in the centre, with a Water Well by which water • may be constantly kopt cold. The closets at each end and the drawers at the bottoni *arc for preserving Game, Fish, &o. from the effects of heat, and for dumpling wine, &c. An Air Pump is fixed to the side for exhausting hot air when required + allow the cooling power to percolate through the interiør, the inner case being carefully provided against loss by means of non-conducting materials. The upper portion of this machine is a reservoir for containing the cooling power, ice, &c: This is introduced and allowed to remain for any length of time required. As the ice or mixture passes into solution, it is condacted by pipes throughout the ·28 - whole interior surface, trays, &c., eventually escaping by the tap, represented at the lower portion of the machine. This apparatus requires no attention when once supplied; the freezing inaterials will retain the necessary cooled atmosphere for a very considerable period. By aid of this safe, Game, Fish, Poultry, in fact, all organice substances, may be preserved without fear o: danger of becoming tainted. This contrivance may also serve the purpose of a warming apparatus ; for. this end it is only necessary to supply hot water, in place of the cooling mixture above. This in like manner traverses the whole of the interior, and thus may be made to retain a «considerable heat for any length of time. The annexed represents what I Plate 5. have termed the Sherry Cobbler, or dessert ice apparatus, it being for the purpose of manufacturing a sufficient quantity of pure spring water ice, for compounding the former delicacy in the course of two or three minutes.. This apparatus is also modified to freeze small quantities of dessert ice and water. In this case, the 'relative positions of freezing compound and Cobbler Proexing and material to be frozen are conversed. duoing gure Ice from This may be termed a double cylinder sblo. or wideboard, so apparatus, the inner one being for the of 2d. in the hottest freezing mixture, and the outer for containing the water to be frozen. unit BAKITHINCHIJN Masters' Patent Sharry Cooling, Jug, for proclimate. Price 308. and upwarde.

·29 , The wode of operation is as follows:- Into the case or outer cylinder place a sufficient quantity of water to allow the entrance of the inner cylinder, without causing an overflow,--this is the water to be frozen. Into the inner vessel is now placed a measure of each of the feezing compounds (these, as well as the measures, funnels, &c., can be had with the machine), and the cylinder returned to its position in the exterior casing ; water is now to be added to the freezing mixture, 'until the inner vessel is nearly filled, care being taken that none of the salts are allowed inadvertently to find their way to the water in the outer cylinder, and the contents are kept stirred or beaten up, by means of a rod provided for that purpose. The agitating process is not absolutely necessary, only where the operation requires speedy fulfilment. After continuing the admixture for two or three minutes, the inner cylinder may be removed, deprived of its contents, and filled with common spring water. This will 'cause the letachment of the mass of ice, (coating the exterior of thiş cyřinder), which will gradually slip off and may be received in a plate or dish.and applied for the purposes for which it is desired. This principle is also applied to jugg for-cooling water, the jug being for this purpose fitted with an interior cylinder, similar to the last, or, as is the case in some instances, having an interior cylinder connected to it in the process of manufacture. The mixture in the latter casc is introduced from the bottom of the jug; both forms are, however, equally the same in effect and principle.

·30 Plate 6. (ause and Freezer. . C Plate 6 represents the butter cooling apparatus, made in a manner precisely similar to that noticed in connection with the jugs, being manufactured of two vessels, one contained within the other. Thc freezing mixture is placed in the tube beneath. The operation is here analogous to that already detailed, the only difference being, that instead of " stirring,” the apparatus is shaken, to admixture, and then allowed Masters' Patent Butter Cooler to remain, the cooling power required being not so intense or speedy as for producing a cylinder of "ice," for purposes of immediate usc. Plate 7 is the patent percolating funnel and strainer, for cooling, wine, water, &c., in two minutes, without expense or trouble. This vessel is, like the last, composed of an interior and exterior apparatus, the interior being a percolating worm, winding throughout the «innerspace between the two cases, and surrounded by the frcezing mixture, eventually terminating in the neck enter- Icing Percolating ing the decanter. If it is only required lading the tempeto cool wine, it may be passed through wine, &c. in a few at once into the decanter, being suffi- ice, at the cost of ciently cooled in its passage through the percolator (in contact with the freezing mixture), for all ordinary purposes. 'Sometimes, however, it may be requisite to attain a greater amount of Plate 7. Masters' Patent one halfpenny.

·31 Plate 8. cold; for this purpose the percolator is provided with a tap, so that the wine may be kept in the strainer, and thus in contact with the cooling power, until it has acquired the desired temperature. In this, as in all of these contrivances, it is, of course, necessary to first charge the inachines previously to introducing the beverages to be cooled. Another plan is represented in Plate 8, where the decailter is manufactured with an interior cylinder, so as to allow the cooling vessel passing upwards, and diffusing its power throughout the contents. The freezing vessel for containing the cooling power is in connection with the decanter-stand; being thus fixed, the bottle may be removed and re- •placed at pleasure; the superiority and convenience of this, as well as the preceding contrivance, needs no comment. Plate 9 is a representation of an apparatus for filtering and cooling water or other liquids at the same instant of time. The upper vessel constitutes the filterer,--the lower the cooler. The cooler is charged in the ordinary way, and the materials to be filtered are placed Meatlyu? Patent Cooling in. above,-thus passing through thé filterer and the cooling apparatus 'attached, the object required is gained. It is to 'be understood that the descriptions» here given convey but a brief Masters' Patent Cooling Decanter or Claret Jug. Plate 9. and Freezing Füterer.

·32 . idea of the extent of these applications; they are not, as can be easily understood, confined within such limits, but may, be increased, to suit the wants of all parties. The last appliance I may here notice is one not so general as those preceding, but none the less interesting, inasmuch as “my aim bas been to afford relief and mitigate the sufferings felt so acutely in many diseases common to our nature. This I have terred the Ice Helmet. Like the before mentioned vessels, . it is double. The freezing mixture is introduced in the cavity between, and after a few seconds agitating, it may be arplied. The inconvenience attendant upon the application of ice to the head may be well imagined, and the application of an “ Ice Night-cap” is too unpleasant an affair to be described. Here, the extreme simplicity of this contrivance is at once apparent, and its use, though not general,-or to be wished more 80,-may be appreciated in those instances whère necessity,—" that stern monitor,” compels. Patent Cooling Cap for murgical purposes.

·CHAPTER IV.
RECIPES FOR THE PRODUCTION OF THE MOST
CHOICE & DELICATE ICES, CREAMS, &c.
NESSELRODE, OR FROZEN PUDDING.
Take one pint of cream, half-a-pint of milk, the
yolks of four eggs, one ounce of sweet almonds,
pounded, and lialf-a-pound of sugar; put them in
a stewpan on a gentle fire ; set it as thin as
custard; when cold, add two wine glasses of
brandy, and two wine gelasses of nectar (a delicious
beverage prepared only by the author), freeze, and
when sufficiently congealed, add one pound of
preserved fruits, with a few currants; cut the fruit
small, and mix well with the ice, and put it into
moulds; then immerse in a freezing mixture, such
as ice and salt, &c., until requtred for table.
CUSTARD ICE CREAM.
Tike a pint of fresh creant, add the yolks of
six new-laid eggs, stir them up well kvitbo awhisk,
add a thin slice of lemon-peel as for custard , put
the pan on a gentle fire, or in hot water, stirring
D

·34 it until the cream appears to be setting ; remove it from the fire, and add pulverized sugar to palate; place it win a vessel, of cold water, and continue stirring a few minutes, to prevent its curdling; give it any flavor you please, strain it throngh a sieve, then put it into the freezer, and proceed as before directed. One quart. STRAWBERRY ICE CREAM. Pick sothe strawberries (the scarlets are considered the best,) into a basin or pan, add sugar in powder, with a quantity of, strawberry jam equal to the fruit, the juice of a lemon or two, according to palate, a small quantity of new milk, cand a pint of fresh cream ; mix, and add a little colour; the recipe for which is given in page 39; freeze. One quart. Or, when fresh strawberries cannot be procured, take one pound of strawberry jam, the juice of one or two lemons, one pint of cream, and a little milk; colour; freeze. One quart.* + "Should the cream be found not to freeze su quickly as you wish, add a little more new milk. Thf applies to all ice creams. RASPBERRY ICE CREAM. To one pound of raspberry jam, add the juice of one or yo lemons, one pint of cream, and a little milk; colour;" freeze. One One quart. If raspberries, are iri season, it may be made with equal portions of raspberries and jam, and a small quantity of sugár.

·CURRANT ICE CREAM. CREAM. The same as strawberry, only that a few raspberries or strawberries may be added to give it a zest. PINE APPLE ICE CREAM. To haif-a-pound of preserved pine-apple pounded with sugar, add sugar and lemon-juice do palate, onc pint of cream, and l little new milk. Mix; freeze. Oue quart. Or, take a pine-apple weighing about half-a-pound, cut in pieces, bruise it in a mortar; add half-a-pound of sugar, the juice of one lemon; rub them well together in the mortar, pass tlırough a hair sieve; freeze. A few slices of preserved pine-apple may be added when frozen. One, quart. GINGER ICE CREAM. Bruise six ounces of the best preserved ginger in a mortar, add the juice of one lemon, half-a-pound of sugar, one piůt of cream; mix well, strain through a hair sieve; freeze. One quart, APRICOT ICE CREAM. Take half-a-pound of apricot jam, add one pint of cream, the juice of one lemon, six bitter almonds. pounded, one glass of noyeau. Mjx in a mortar; rub through a hair sieve; freeze. ' One quarte, ·36 6 MILLE FRUIT ICE CREAM. Take the juice of two lemons, one pint of cream, half-a-pound of sugar, one glass of wine, one glass of grape syrup; mix; freeze. Cut a quarter-of-apound of preserved fruits, as for Nesselrode; mix them well with the ice, and place it in a mould. One quart. ITALIAN ICE CREAM. Rasp two, lemons on some sugar, compress the juice from the lemons, to which add one pint of crcam, one glass of brandy, one glass of nectar, half-a-pound of sugar; freeze. One quart. RATIFIA ICE CREAM. Take one pint of cream, a little milk, half-apound of sugar, the yolks of two eggs, two ounces of ratifias; put them into a stewpan over a gentle fire, set as thin as custard. Add the juice of half a lemon, when yold, freeze; take two ounces more ratifias, rub them through a šieve, and add when the former is frozen, together with one glass of noyeau or maraschino. Ore quart. LEMON ICE CREAM. Take one pint of cream, rasp two lemons on sugar, scrape of inth the vessel you are about to mix in; squeeze them, and add the juice, half-a-pound of sugar; mix; freeze. One quart.

·VANILLA ICE CREAM. Pound two sticks of vanilla, or sufficient to flavour it to palate, in a mortar, with half-a-pound of sugar; pass through a sieve, put it into a stewpan, with half-a-pint of milk; boil over a slow fire, with the yolks of two eggs, stirring all the time, the same as custard; add, one pint of cream, and juice of une lemon; freeze. Dne quart. BROWN BREAD ICE CREAM. Take a slice of bread, browned in the oven, halfa-pount of sugar, half-a-pint of milk; two sponge biscuits, one pint of cream; put in a stewpan, stir over a gentle tire, like custard, pass through a sieve; brown two slices, crumble them, and sift them as for bread crumbs. When the mixture is frozen, add the bread crumbs with a glass of maraschino. One quart. PLAIN ICE CREAM. To ono pint of cream, add the juice of one lemon, half-a-pound of sugar, a little uutmeg; mix; freeze. If tou rich, add a little now inik. L’ISTACHIO ICE CREAM. Take one quarter-of-a-pound of pistachios, and the same quantity of Jordan almonds, blanch and pound in a mortar until fine; add the juice of one lemon, half-a-pound of sugar, one, pint of cream; pass through a sieve: freeze. One quart. one.

·38 BISCUIT ICE CREAM To one pint of cream, add be little milk, two ounces of Naples or Victoria biscuits, the yolks of two eggs, half-a-pound.of sugar; stir gently over a slow fire, the same as custard; pass through a sieve, freeze; when frozen, add a glass of nectar, and put in a mould. One quart. MARASCIIING ICE CREAM. One pint of cream, the juice of one lemon, halfa-pound of sugar, two glasses of maraschino; mix; freeze. One quart. NOYEAU ICE CREAM. 1 One pint of cream, the juice of one lemon, halfa-pound of sugar, two glasses of noyeau; mix; freeze. One quart. CINNAMON ICE CREAM Is prepared in the same manner as vanilla. coFFEE ICE CREAM. Take six 'vunces of the best Turkey coffee berries, well roasted, put them on a tin, and place them in an oven for five minutes ; boil one pint of cream and half-q-pint of milk together, and put them into a can; take the berries from the oven, and put them with the scalding cream; cover till cold; strain, and

·3}
3
add one ounce of arrowroot; boil like custard, and
add half-a-pound of sagar; freeze. One quart.
HOWQUA'S TEA ICE CREAM. .
One pint of cream, half-a-pound of sugar, one
ounce of tea, or a sufficient quantity to make one
cup; mix with the cream; freeze. One
„quart. •
CIIOCOLATE ICE CREAM.
Infuse• four or six ounces of chocolate; mix it
well with a pint of cream, a little new milk, and half
a pound of sugar; strain; freeze. One quart.
COLOUR
One ounce of cochineal, one ounce of salts
of wormwood, one pints of water; boil for five
minutes over a slow fire; three ounces of cream
of tartar, and one ounce of roach alum. Take it
off the fire before you add the two last ingredients,
which must be put.in very slowly, or the mixture
will overflow. If for keeping,ʻnse clarified sugar
instead of water.
WINE ICES.
. Take a pint of any kind of wine, rasp four
lemons and an orange on a lump of lugas, which
scrape into the vessel in which the composition
is about to be mixed; extract the juice of the

·10. 1 lemons and orange, add the wine, with a small quantity of water, and half pint of clarified sugar; freeze. One quart. NECTAR ICE. One pint of water, and one pint , of nectar; mix and freeze. One quart. ( PUNCH ICE. Take one pini and a half of lemon.ice (for which see page 42), and add orie glass of nectar, one of champagne, one of rum, and the juice of two oranges; frecze. be made One quart. This may PUNCH A LA ROMAINE, By well whisking the whites of two eggs, and mixing half a pound of powdered sugar gently with the whites. The ice must be well frozen before the eggs and sugar are added. PUNCH ICE. To one pint and a half of lemon water ice, add ond glass of white rum, one of champagne, one, of pale brandy, and half a glass of warm jelly;' 0 the rum and wine may be omitted, and replaced by thro. glasses of nectar; freeze. One quart.

·4 PUNCH ICE. Rasp two lemons, take the juice of six lemons, the juice of two oranges, half-a-pint of water, one pint of clarified sugar; mix; add one glass of rum, onc glass of brandy, one glass of nectar; freeze. One quart. PUNCH A LA VICTORIA. . Rasp two lemons, take the juice of six,' the juice of two oranges,' half-a-pint of water, one pint of clarified sugar; mix; strain; freeze hard. •Adil oue glass of rum, one of brandy, one of nectar; charge the ice again, as the spirit will bring it down; beat up the whites of three eggs quite firm, put one quarter of a pound of sugar with the whites; stir it gently in, put it to the ice,' and mix slowly. One quart. - WATER IC'ES Arc essentially different from creanı ices, both as regards amalgamation and taste,--the one having the richness of cream, the other only the purest water, flavoured by fruit. The superior manner in which Ices are produced and beaten up by the apparatus herein described, renders therh exceedingly delicious.

·(
LEMON WATER ICE.
Take three lemons and rasp them on sugar, the
juice of six leinone, the juice of one orange, one pint
of clarificd sugar, and half-a-pint of water; nix;
strain through a hair or lawn sieve; freeze. One
quart. Or, take a sufficient quantity of leidons, six
or eight to one quart; rasp three or four of thein on
a lunp of "sugar, and scrape it into the vessel you
are about to mix in; squeeze the lemons, aud add
the juice ff two oranges, half a pint of water, and
one, pint of clarified sugar; strain; freeze
ORANGE WATER ICE.
The raspings of three oranges, the juice of four
oranges, half-a-pint of water, the juice of two or
thee lemons, one jint of clarified 'sugar; mix;
strain; freeze. One quart. Or, take any number
of oranges, in the saine proportion as lemons, for
leinon water ice, only rasping one of the oranges;
e be careful fot to rub the orange too hard, or the
ice will be bitter ;--a table spoouful of warm jelly
may,'se added at pleasure; strain; freeze.
GRAPE WATER ICE.
The juice of four lemons, the raspings of one
orange, fialf a pint of water, one pint of clarified
sugar, two glasses of grape sypur, one slass of
sherry; strain; frecze. One quart.

·43 PINE APPLE WATER ICE. • Take half-a-pound of fresh pine apple, bruised fine in a mortar, add the juice of one lemon, half-apint of water, one point of clarified sugar; pass through a sieve; freeze. One'quart. Pine apple may be added as described in the recipe for pine apple ice cxcain, page 35. CHERRY WATER ICE One pound of Kentish cherries, bruised in a mortar with the stones add the juice of two lempia half-a-jiint of water, one pint of clarified sugar, one glass of noyean, a little colour; strain; trecze. One quart. CURRANT WATER ICE. One point of red currants, the juice of two lemons, half-a-piut of water, one pint of clarified sugar, a little colour; freeze. One quart. A few raspberries may be added to heighten the colour. VANILLA WATER ICE. Pound two wticks of vanilla, or so much as may be deemed sufficient to give a proper favour, in a mortar; put half-a-pint of water in the mortar, so as to get all out; put it into a Stew-pan, with one pound of sugar; boil together; strain tifrough a fine sieve: add the juice of one or two lemons ; freeze. One quart.

·44
PEACH WATER ICE.
Take six fine peaches, the juice of two lemours,
onę pint of clarifed sugar, half-a-pint of water.
Rub through a sieve; f.ceze. One quart.
STRAWBERRY WATER ICE.
One potcle of scarlet strawberries, the juice of
two lemons, half-a-pint of water, one pint of
clarified sugar, a little co.our. Freeze. One quart.
RASPBERRY WATER TCE.
One pottle of raspberries, the juice of two lemons,
half-a-pint of water, one pint of clarified sugar.
Colour; freeze. One quart.
MILLE-FRUIT WATER ICL.
Rasp two lemons, the juice of one orange, the
juice of six lemons, half-a-pint of water, one pint of
clarified
sugar, two glasses of grape syrup, one glass
of* sherfy, and a quarter-of-a-pound of the best
prespaved “fruit; cut fine. When the Ice is frozen,
add the fruit.
C
MELON WATER ICE.
Halfe-pound of ripe melon, pounded in a mortar,
the-juice of two-lemons, half-a-pint of water.one
pint of clarified sugar. Strain, freeze. One quart.

·BARBERBY WATER ICE. Take a sufficient quantity of syrup from the barberries, the juice of four lemons, half-sapint of water, one pint of clarified sugar; colour; strain freeze. One quart. Or, add barberry syrup to lemon water ice to flavour it. BARBERRY SYRUP. Choose the finest and ripest barberries, boil them in clarified sugar for abouy ten minutes; when cold, bottle it fuse. APRICOT WATER ICE. Take six ripe apricots, rub them through a lawn sieve, with the juice of two lemons, the kernels pounded fine, one pint of clarified sugar, and halfa-pint of water; strain; freeze. One quart. APPLE WATER ICE. Quarter some fine apples, take out the cores, put them in a stewpan, boil them until they become of a proper consistêncy, rub them through & sięyo, and add lemon water to palate. Freeze. GINGEB WATER ICE. Take six ounces of the best preserved ginger, pound two-thirds of it in a mortar, and cut tlie rest

·* 46
>
into very thin slices, add a sufficient quantity of
lemon water; ice (about a quart); put the ginger
in; mix; freeze.
TO CLARIFY, SUGAR.
Take twelve pounds of sugar, twelve pints of
water, half the white of ose egg, well beaten up;'
add to it the water; boil ten minutes. This is used
in all water ices.
;

·APPENDIX. For a long time the pecu har opal appearance of the Ice produced froip ony and all of these machines gave rise to numerous speculations to account for the remarkably different appearance between this artificial productiou and that provided by nature. . The nere inspection of two samples obtained from these two sources, will serve to point out the crystalline transparent nature of the one, and the semi-opacity of the other; this is cntirely dependant fpon the rapidity of the passage of a fluid froin its liquid to the solid state, where the process is slow and gradual, the particles arrange themselves in a crystalline state, and the resulting solid body becomes regukir in arrangement, and in many. instances transparent; where, on the other hand, the process is rapidly completed, sufficientatimo is not obtained to assuinc this regular arrangement, the body, therefore, solidifies in an amorphous or unerystallized state, and is opaque: Many substances exist in nature, presenting exactly the same ·appearances in relation''to each other (under different circumstances), as we have herein mentioned. Thus, qurarte and rock crystal represents the element Silex under two forms, the ruby and sapphire, opposed to the general appearance of aluminous bodies is another instance, and out of a multiplicity of such evidence we mayı notice the diamond existing as it does in tho milky and transparent state; and carbonate of lime or chalk opaque, as in 'marble, or beautifully transparent, as in Iceland spár. I am proud to acknow.pdge the following letters and certificates, bearing testilzony to the efficacy and utility of these inventions: From John Ryan, M.D., LL.D., M.R.C.S.E., Lecturer on Materia Medioa, at the Charlotte-streot School of Medicine, Bloonısbury, Professor of Chernistry to the Royal Polstcclinic Institution, and the Royal Naval * College, Portsmouth. 20, Somerset-place, Portman-square, September 28, 1844. My Dear Sir,--Having had several opportunities of observing your method of making artificial Ices and Ice Creams by your patented machinery, I cantyt avoid the expression of my delight at the •rapidity and perfect success of the whole process. In many instances, without previous preparation, you formeste for me cherry, ginger, lemon, and vanilla ices, in the course of two minutes, and in an incredible of time produced in the samo machine, and by the same process, an immense block of ornamental ice, in which you had imbedded leaves short space ·49 and various fruits, giving the whole a most beautiful and unique appearance; in fact, I could scarcely believe at first, that you had merely employed pure · water, and it was only after careful examination and analysis I became convinced.' You have certainly conferred upon society & great obligation, in thus enabling us to form, in our own dining-rooms, this healthful delicacy, and this too in „80 small a space of time, and by means of such portable and elegant machinery To the medical professlon, you may confidently look for approbation, foy you enable them, at all seasons, whether in tly crowded fever ward of the hospital, or in private practice, to obtain for the patient a necessary adjunot to medical treatment. Believe me yours, truly, JOHN RYAN, M.D. LL.D. To Mr. Masters. Lecturer on Technological Chemistry. From WM. RADLEY, L.A.C., D.M.P., M.D., Lugd. Bat. London, September 30, 1844.' Sir,—The rapid and easy production of ice in its simple state, as well as in the forms of iced ciéams, liquids, &c., by your patent freezing, apparatus,“ created in me feelings of the most intense admiration and astonishment. Acquainted previdusly with the chemical details of the production of sice by the rapid solution of saline substances, with and with- 2t the use of ice, I was prepared to expect a result which falls short of what you are capable of per- ·50 of tyo forming by your machine. The production of four different iced liqueurs within the short space minutes. absolutely, astonished me; nor can I account for the difference of power between your improved mode and the common method of freezing, than by the supposition, that the superior efficacy depends mainly on the large amount of freezing surface available from the use of your patent spatula. To the prospective eye of the medical philosopher, yofır simple invention opens many. new and important views, in its application to the healing art; and I doubt not, that it will ere long be the 'means of becdining an extensively useful local remedy for banishing from our pharmacopoeia a great mass of the useless lumber which 'clogs our medical practice, and tends to associate us with the class of empirics. To the hospital, the surgery, or the hotel, this unique machine will, in its products, fail not to become an absolute desideratum, and be estecmed second to none of the most useful domestic or culinary utensils, which time, atility, and custom have made absolutely necessary. Unkler the firme impression that your invention desérvex , wel of the public, I wish you the most complete suocess, whilst I tender to you this small testimony of my satisfaction and approbation, and remain, Dear sir, your most obedt. servant, WM. RADI OY To Mr. Masters. 1 ·ICES The following portable, Ices are Prepared and 'Sold only by T. MASTERS, 833, Oxford Street , and 309, Regent Street, (adjoining the Royal Polytechnic,) Patentee of the various Apparatus described in the preceding pages: lemon Ice. Raspberry Ice. Orange Ice. Nectar Ice. Ginger Ice. Vanilla Ice. &c., &c., &c., to either of which it is only requisite to add half-apint of water to the same quantity of Ice or Syrup and freeze, the operation of which may be performeo in three or four minutes by Masters' Patent Freezing Apparatus,--ample directions are giver op each bottle and wrapper. Each of these portable Ices is capable of making a superior cooling drink, by · putting a wine glass of the syrup into half-a-pisit of uced water, or a glass of soda or äerated water, ·52 Quarts, 19 or as much as will suit the taste; · The Lemon Nectar and Orange are most excellent additions to Punch or Negus,-imparting to them a rich and racy flavor rarely to be produced by any other means. Pints, each 28. 6d. Per dozen 28s. 58. Od. 54s. The various Machines may be seen in operation, , and their use and management explained, to visitors, at the Patentees Repositories, 333, Oxford Strcet, Regent Circus, 309, Regent Street, (adjoining the Royal Polytechnic Institutjon,) and No. 7; Mansion- House Street, City, London.

·•A ERATED WATERS; AND THE AÉRATED OR SODA WATER MACHINE. SODAIW We now come to an interesting and important portion of our description, viz., the formation of äerated fluids, and the production of similar compounds to those found in nature, used and highly extolled for thcii medicinal virtues. In this instance, however, we are enabled, by the apparatus employed, to produce them much stronger than those afforded by nature, and therefore, having much greater medicinal effects. The active agent herein employed is that entering into the constitution of all fermented liquors, , they owing their briskness and sparkling appearance to the presence of a gas terpped carbonic acid, and it is this gas of which we fare about to treat. So important are the characters of this gas, and so universally is it present throughout nature that it 791972 net be considered misplaced, nor prove winteresting to trace its origin, the various sources.from ·54 which it is constantly produced, and the peculiar properties of which it is possessed, both in a chemical, is well as medicinal, point of view. This mineral 'acid has occupied a most prominent position in chemical history; and we should not be overrating its importance, were we to ascribe to its discovery the rapid progress of chemical science. During the latter portion of the 18th century, Paracelsus and Van Helmont became acquainted with the fact, that air wis extrafted from solid compounds during certain processes? Van Helmont gave to this air the name of “gas." Boyletermed these airs “ artificial airs;" and was the first to sitspect their difference from the atmosphere. Hales tricd a variety of experiments, and ascertained the quangas that could be extricated from many solid bodies, and proved that it formed an essential portion of their composition.. In the year 1757,"Dr. Black discovered this important compound in certain substances called lime, magnesia, ang alkalies; and showed that these were compounds of a peculiar species of air and pure Kine, magnesia, and alkalis ; owing to its existing in a solid state in these compounds, he gave it the name of "fixed air," and under that name described it in his inaugural, dissertation on magnesia. Dr. Priestly afterwards investigated this air, and discovered many of its properties; which led Mr, Kier first to «conclude that it was an acid; this opinion was soon afterwards confirmed by Bergman, Ion.. tana, and others. Dr. Priesely first discovered its tity of ·presence in atmospheric air; and Bergman, from this fact, termed it aërial acid.” Mr. Bewley gave it the name of " mephitic acid, because it could not be respired without occasioning. death; this name was also adopted by Morveau. Mr. Kier called it " calcarous acid;" and at last M. Lavoisier, after ascertaining 'its composition, tarmed it "carbonic acid gas." The opinions of scientific men regarding the composition of this substance, have undergone as many revolutions as its name. It was first supposed to be an element, and several celebrated cherries maintained it was the acidifying principle; it was afterwards discovered to be a compound, and that oxygen entered into its composition. vel pon this discovery, the prevalent opinion of che mists was, that it was compounded of oxygen and philogiston. «When, however, hydrogen and philogiston, according to Mr. Kirwan's thcory, came to signify the same thing, it was, of course, maintained that carbonic acid was compounded of oxygen and hydrogen; and although M. Lavoisierademonstrated beyond doubt that it owas formed by the combination of carbon and oxygen, still, however, the old theory was maintained, because then carbon was itself considered as containing a large quantity of hydrogen in its composition. But after M. Lavoſsier proved that the carbonic acid produced was exactly equal to that of the oxygen and charcoal employed; after Mr. Cavendish hud discovered that oxygen and luydugen, -when combined, did not form carbonic acid, but water, it was no longer possible to doubt ·56 that this acid was composed of carbon and of oxygen'; all further dispute was therefore at an end. If anything further was wanting to put this conclusion beyond a doubt, it was to decompose this gås, and thus to 'exhibit its component parts by analysis, as well as synthesis. This was accomplished by Mr. Tennant, -who first decomposed it, and exhibited the charcoal entire; the experiments of Mr. Tennant were afterwards repeated by Dr. Pearson, who algo added to them. Fourcroy, Vanquelin, Sylvěstre, and Brongniart, confirmed these investigations; and thus, after great contention and a vast amount of scientific erfquiry, its title to carbonic acid aš a name became acknowledged, and set at rest. Carbonic acid, in its separate condition, and under ordinary circumstances, is a gaseous compound, transparent, and colourless. It has, however, a pungent smell and taste, and is much heavier than atmospheric air. Owing to this fact, it is sometimes for nd in low situations; and where its escape is not sufficiently promoted to prevent Its togumulation, forms an invisible lake of this gas. Carbonic acid has been rendered solid in an isolated, cendition by certain philosophers; it then assumes, a white Kolid appearance, similar to snow, and is capable,' wder certain conditions, of producing intense cold. The existence of this gas in one form or other is, as we before stated, almost universal. It forms a cermin proportiox of the air we breathé;' almost all waters contain it, and ·these owe their ficculiar cxhilarating quality to its presence,---for waters deprived of this gas are renclered dull and vapid, and quite yufitted for general purposes. It is continually formed by the oxidation of the blood contained in our bodies, and in the bodies of all animals. Plants, likewise, from the cômnencement of tlit process of germination upwards, are dependent .upon this compound for support. It forms no inconsiderable portion of the solid matter of this globe; it exists in all carbonatos. Limestones and chalk duntain as much as 44 per cent of this gas locked up in the solid state. Carbonic acid is compounded of a solid substancc, charcoal, or carbon, combined with a - Gascous principle called oxygen. When these elements are brought to act upon each other, under the influence of heat, carbonic acid is produced; and, strange as it may, appear, it may be obtaineid pure by burning tho diamond in oxygen gas; this valuable gem being nothing but the eleinentary substance--carbon, in a crystallized condition. So, also, charcoal in its various foring, when burnt, produces carbonic acid, by reason of its combination with oxygen,-6, parts of carbon, combining with 16 of oxygen, fo form 22 parts' of carbonic acid. As we have stated, it forms a considerable proportion of all chrbonates, hind from them it may be expelled in a gascous goifdition by means of heat; the preparation of lime in •kilns, is an example of this fact. The carbonate of lime or chalk being exposed to a considerable G ·58 temperature, loses its carbonic acid, and becomes converted into quick-limc. Carbonic acid is usually and most easily prepared by acting upon these substances, by means of a stronger acid than that which they already contain; for this purpose, some eartly or alkaline carbonate is (14]uloyed. The stronger acid unites with the base previously in union with the carbonic acid, and the latter comes away' in the gascous forn. Carbonato af lime, in the form of chall: ,-or still better, marble is most generally infúyed, and the gas espelled by diluted hydro-chloric or sulphuric acids.' Cubonic acid is an exceedingly heavy gas,--so much so, that it snay be poured from oic vessel to another like water; it exists in the air, as before stated, in small quantities, < --and to its presence plants are mainly dependent for their support. Although seemingly dut small, in comparison with the bulk of air, carbonic acid would, did it obey the usual laws of gravity, form a stratum upon the surface of the cartli thirteen feet deep); this, however, ot is prevented from doing, owing to another property held by all gases in common, tofmed diffusion,--and this it is that distributes the Uifferent gases cngering into the composition of our "atmosphere equally throughout cache other. It is found, however, that this gas, in its concentrated conditions numixed \ith other fluids, is unfitted for preserving the integrity of animal or vegetable life. Plants will not live in an undiluted atınosphere of thise gas, licither can an anjinal respire it;-mixed with other gases and fluids, animals are benefitted .

·5.) by its influence, and the vegetable world, under its njitritive qualities, carries on the operation of vitality with redoubled vigour. This gay is knownain mines by the name of choke dnmp, and results from the combustion of certain gases during qu explosion, or is eliminated from fissures in the earth. In this condition it acts upou the epiglottis, when respired, which spasmodically closes, producing stupefaction, and ultimately, if continued, more cvil consequences. Possessing this powerful action-upon the human system, it would at first sight appearsthe very last of all ingredients to become a constituent of our table leverages; •science and experience, however, have proved its value,--and the beneficial effects resulting from its use. That whicli, inhaled into the langs of man, wouli prova at once his destruction, becomes, when taken into the stomach, ir highly salntary draught. We have previously remarked mpou the almost general presence of this gas, nor is this astonishing, when we umderstand the continuous thread of its production. During the process of j'espiration, this gas is given off in large quantities ; a healthy man exlules as much as 44,000 culis inchies daily. The breathing of all animals, of whatever kind; results in the progpiction of this gas; the process of respiration is, in fact, «a process of coinbustion—the burning of the carbon of the blood, by means of the oxygen of the air contained within the lungs. The blooc, in its passage tlapont the borly, becomes de-oxidated ot' i lark colour, kitowi as venous blood; this is brought, by meaus of the ·60 capillaries, in contact with the pxygen of the air; combustion of the carbon with the oxygen takes place, iarbonic acid results, and is sent off in the gascous stato at cach xxpiration. Whenever combustion proceçds 'of those substances containing carbon, this gas is also produced;-coals, candles, wood, paper, charcoal, tallow, oil, wax, coal-gas, &c., all prorluce carbonic acid; in fact, their combustion is but an extended type of that, continually, but less energetically, proceeding in our own bodies. All decompeng animal and vegetable substances give off, as one of the products of such decomposition, carbonic acid,—and it is also produced in large quantities from certain natural springs existing in the earth, the result, no doubt, of volcanic heat" "upon certain minerals contained in the interior of the earth. Numerous instances might be recited of its natural production from such causes. In the valley of the Upas Tree, in the island of Java, there exists a natural spring of this gas,—and the peculiar characters beloyaging to this valley are owing to the existence of a subterranean source of carbonic acid, and not to the shadow cast by the tree, as is Popularly believerl. The “Grotto del Cano,” or Grotto of Dog!," near Naples, Nas long been famous, or account of the effects of a stratum of fixed air, which, owing to the peculiar formation of this caverfi, (covers its bottom; into this dogs are immersed for the entertainment of the curious. Frofintlih fact, it acquired the name “Grotto del Cano." These facts, tending to exhibit the continual ·61 production of this compound, would lead us to feel somewhat astonished at its non-accumulation, and the absence of those evils that would be likely to result from such a causc. . We do not find its proportions augmented in the air,e_always the same unvarying quantity. How is this brought about ?- Undoubtedly the presefvation of the integrity of our atinosphere is owing to the action of plants, they being consaintly engaged in decomposing this 'gas, -in extracting from its constitution the caibon so necessary to their growth and well-being, and returning to the atınosphere the oxygen gas, the other constituent of this compound. A beaưtiful instance this of the dependance in whicle all things were "created;--man, for liis support, depending upon the action of the vegetable world,--they in their turn being upon himn dependant for the principle supply of that compound necessary for their continued existence. Man takes from the air its oxygen, and exhales in its place carbonic acid gas (which, if allowed to accumulate, would becomg a destructive agent); plants, on the contrary, take from this gas the carbon which it contains, -returning to the atmosphere the oxygen; thus is the balance of creation preserved, and all things fontinted in their integrity. How beautiful are this arrangements of nature ?-how manifold the wonders that aro displayed? Who can say that suck are not the results of design, but of fortuitous circumstances? Abundant are the reasons to lead us to believe that every tling upon this fair world of ours is the effect of design- ;

·62 for all around us bears evident marks of the skill and benificence of its omnipotent author. We shave entered somewhat at large upon this subject—more so than we had intended,—its interesting relations must be our excuse for departing from those points connected more imıncdiately with our present design. Carbonic acid has beerr procured by the agency of ifitense cold and great pressure in the liquid form. 'Faraday, -procured considerable quantities of this fluid-carbonic acid, and performed several curtous experiments; when allowed to evaporate, it does so with great rapidity, and by reason of this evaporation, so much cold is produced, that many bodies exposed to its influence become immediately frozen ; in fact, the reduction of temperature is so great, that during evaporation, itself hrecomes congealed, assuming , a snow-like appearance. N. Thilorier was the first to produce this gas in a solid form, and by means of the improved apparatus of Mr. Adams, it may be prepared in very considerable quantities. When mixed with ether, with formis a pasty mass, by means of which mercury * is immediately frozen ; 'solid carbonic acid is one of the most powerfyl refrigerating substances known. This compound is exceedingly soluble in water; that Anid .absorbus its own bulk of this gas at 60", and under pressure ' it may be made to absorb it in larger quantities; it enters into the composition of many mlaeral waters, and these, as well as ordinary water, owe their sharp agreeable taste to the presence ·03 of tliis gas; deprived of it, water becomes vapid and insipid ; we have evidence of this fact in connection with water that has been boiled, and the carbonic acid thereby expelled. Many natural springs of water contain so great a quantity of this gas, that certain carths are rendered soluble,—such as carbonate of linic, magnesia, &c.; tlrese, however, upon exposure, again become separated in an insoluble condition, and the carthy inatters precipitațe upon any fortign substances present in the water in this resúlt was regarded as a miracle by the vulgar; and petrifying springs are associated with the memory of 'all. Such“springs owe their peculiar power of encrusting foreign substances immersed therein, to the presence of this peculiar gas in large quantities. Carbonic acid is possessed of peculiar antiseptic Tropic, weat which has been sealed up in it has been known to preserve its texture and perfect appearance for more than twenty years; founded upon this principle, a patent was obtained for preserving meat and other substances, the invention of Dr. Ryan, of scientific celebrity; he, by peculiar apparatus, contrived to apply this principle to the common concerns of life, and many experiments of a curious and highly satisfactory nature resulted from his investigations. It is in a medicinal point of view, that carbonic acid assumes its, most important features. Fourcroy ascertained that carbonic acid largely diluted with air, could be inhaled without danger, and recommended its use to patients who have symptoms of ulceration or inflammation ·04 11 . of the lungs, and asserted that it would cither cure these complaints, or retard their destructive effects. Water artificially impregnated with this gas, was recominended by Dr. Percival, wlio esteemed it highly medicinal' in pulmonic consumptions, and in malignant fevers, and even in cases of that malignant scourge - cholera, it has been found of considerable utility, so much so, in fact, in fact, as to render it as an adjunct indispensably necessary. Many successful practitioners in the treatment of this disease, have not hesitated to attribute wonderful effects to the administration of effervescing drauglits with the medicine prescribed. Its general adiuinistration in one form or other by the faculty, and the quantities of carbonated fluids consumed, speak at once to its beneficial effects and highly salutary influence. Those waters imported from aliünt, and so highly recommended for their salutary effects upon the constitution, contain large quantities of this gas; those of Pyrmont Spa, and Seltzer, are instances ; the last, particularly, is highly impregnated with this acid. These waters are so pleasant and invigorating, that various imitations have been 'made in Chis coyutry, and sold under the name of Single and Double Soda Water, and are equal, if not preferable to the natural waters imported from the continent. The term Aërated Water may, however, be popularly applied to a variety of acidulous and alkaline beverages, more or less impregnated with carbonic acid, or fixed air, and as, the manufacture of these liquids has ofolate years become of ·65 considerable extent, we purpose here describing the different modes and apparatus employed. Among the earliest of these contrivances adapted to the preparation of small quantities of aërated water, is the apparatus invented by Mr. Nooth, and known as “ Nooth's Apparatus ;" this consisted of three glass vessels, fitted one within the other; the lower vessel was for the purpose of generating the gas, and was termed the “generator," muriatic arid and marble being employed for its production ; the gas being generated by its own pressure, lifted a small valve, and entered the second or middle receiver, contłuining the water or other fluid to be aërated, the upper receiver being merely to receive the surplus gas, and to guard in some measure against accidents from explosion. This apparatus was,- HOWEVET, soon discontinued, not only on account of the liability to accidents-should the different parts by any cause become disarranged, but also because it was found that the fluid, after being prepared in this machine, was contaminated with Portions of the acid employed,—these having been carried over mechanically by the gas.. The next practice, and the one most generally followed, was to impregnate the fluid with the gods from a generator, kept separate and distinct from the substance to be aërated. A number of patent machines have been invented, these being, in fact, unere generators, in which the gas could be collected under great pressure ; 6. fronu thence, by peculiar apparatus, it might obe transferred, and made to Med H .

·66 6 impregnate any desired substancë. Manufacturers of soda water, &c., now generally employ mechanical means to force the gas into the water, or fluid, contained within the bottles ; this is accomplished by the use of a transferring pump or syringe, which is connected at one end with the receiver containing the gas, and at the other with a vessel, or single bottle of water. These machines, admirably fitted for the purpose intended,--the preparation of these aërated fluids, on an extensive scale, become however a considerable' inconveniente, if required for the preparation of repeated small quantities, no private person could command such extensive apparatus, or manage it supposing all other difficulties surmounted. The invention of some contrivance, for the accomplishment of the purposes of the aber i tretine; on a scale adapted for private use, has long been a desideratum, and has occupied no small amount of the inventive ingenuity of man. Numberless have been the attempts to construct such apparatus. Some have in part succeeded, others have rendered the matter somewhat more convenient, by the use of syphon receipers, containing the fluid already charger : "the charging being an operation requiring extensive and powerful apparatus, and therefore, only to be accomplished at the manufacturers, when the content of the Keceiver become exhausted. (e. 20,w arrive at that point wherein we are enabled to introduce the new patent machine, known Masters' Patent Aërated Water Machine, ". the ·67 only one of its kind now extant. By its aid, we may, in a few minutes, prepare any aërated water 'we please, nor are we confined to waters oply,--all other beverages, no matter of what description, are as easily prepared. . To •this apparatus is attached no unwieldly appurtenances,--the whole machine, generator, and receiver, occupying but the space of a small table vase or decanter. • Let us examine the action of this apparatus, and compare its qualities with those of which we have already spoken. In the first place, the acid generated is obtained from much more pleasant materials thari is commonly the case, the use of marble and hydrochloric acid, &c.,- being here replaced by compounds of the alkaline bases, the natural ingredients of all mineral waters. By their decomposing mont, Tartronic acid, of a much purer character, is obtained, and any amount of impregnation is effected. The apparatus, in its various modifications, is extremely simple, and so contrived as to require but the smallest amount of attention or manipulation. A child may as easily prepare soda water as any other person, and quite an effectually, for it is impossible to err in the preparation, the machine being almost afi automaton. I have for pdany years been impressed with the value and convenience of such a machine, could it be perfected, and have, through a like period, devoted much time, and attention in accomplishing such aim. During the numerous experiments mecessarilġ dependant upon such a course, I have contrived' a great variety of ·68 be cominences at the top of the generator, and uppapatus, none however being sufficiently .perfect the complete the object I had in view, although to a great degree fulfilling the desired purpose, and in attentive hands, a vessel in every way perfect; still, I wished to bring it to that pitch of excellence which would ensure its success, and remove all chance of impediment to its introduction. This I have accomplished, and can with confidence recommend its use, as an article in every way fitted for employment, and one, by means of which, the most ignorant may at once prepare the most choice and delightful beverages. I will now describe the apparatus in its various modifications, and the mode of procedure in the preparation of aërated fluids. The general form is that presented in the acvvirpany irrom sketch, (fig. 1). It consists of two portions, the generator, A, and the receiver, B. It will be noticed, that the generator has attached a pipe C, which reaches up its interior, and dips to the bottom of the receiver. This is double, and if constructed so as to have two channels, one within the other. The outer id continned to within about one inch of the bottent of the apparatus; the inner pipes, however, leads from the bottom of the oreceiver to the tap, Fig. 1. C G ·the The next form of appara. 69 and has no communication with the generator, it being only for the purpose of extracting the fluid after it is aërated. The mode of manipulation is as follows :-Unscrew the generator from the receiver at b, and fill the receiver with water, or ale, wine, beer, &c., up to the dotted line, and again tightly connect the apparatus. Now unscrew the upper portion of the generator at C, and haif fill the same with water, then introduce the powders for the elimination of the gas, (these, are supplied with the machine), the bi-carbonate of soda being placed in first, and again connect the apparatus as quick as possible; the vessel is now prepared, and the whole process completed. Chemical action is set up, and carbonic acid gas abundantly liberated; by its own pressure it is drawn through the outer tube into tha, "receivers markere it fully saturates any substance placed there for impregnation. O Fig. 2. $e tus (fig. 2), is perhaps, still better fitted for use, and differs from the last in having the gengrator at the lower portion of the spparatus. The manner of tsing is as follows: Unscrew the top, Ai, and by means of a funnel, pour in the materiel to be aërated up to the dotted line; having so done, again secure A in its former position. Next unscrew. the generator at C, (holding STARIN ·70 the vessel in an inclined position, and pour in water until it fills the generator about half full. This accomplished, introduce the powders required to generate the gas, and, again secure the top of the generator, C, firmly in its place,--set the apparatus in its proper position, and the whole affair is conpleted. The action is evident the moment the machine is thus prepared; the water mixing with the powders contained in the generator, chemical action is set up (precisely as in the former operapure carbonic acid gas is liberated. This is forced upwards, and enters the receiver, B. The contents of the vessel are aftorwards drawn aff by the tap conrected with the tube. Sometinies this apparatus is contained within another, represented in the accompanying fig. 3, at E. This is tion), and Fig 3 I ag 3. O for the purpose of cooling at the same time that the above operation is going on. This machine is ·-- The gas somewhat similar to the last; having, however, the addition of a cooling apparatus, as described ; the different parts still remaining ynaltered. . When in use, the outer vessel, E, is filled with a freezing mixture or ice, in addition to the usual process of preparation • Another form consists of having the receiver, A, and generator, B, as herein represented (fig. 4.) "The apparatus , is unscrewed at a, a, and Fig. 4. water poured into the upper pensel, Aj. to the dotted line; the two are again. firmly connected. The vessel is inclined, and•the generator supplied with water and the powders, in the same manner 'as previously pointed out. enters the receiver, A, the contents of vitithinter decoming fully impregnated are drawn off at the tap, as us usdal . A more complete arrangement is perhaps the followixg, (fig. 5), wherein we find the apparatus is still 'more simplified, the generator being contained within the requiser, → the whole being enelosed id an outer casing, by which means it is surrounded, if required, with freezipg mixture, and thus reduced to the temperature tof ice-water. This appitratus differs from the former Fig. 5 MMAKER ·72 ones described, only in the position in which the generator, B, is placed, being here in the same direction as othe receiver, They may both; by this contrivance, be charged without the trouble of moving the machine to a different position ;--the various parts are the same as already described. It is advisable to make tise of the compounds employed for generating gas in a state of crystallization, great facilities in manipulation being thereby gained." When requized to aërate wines, beer, &c., these do not require so much gas as water alone would; therefore in these instances only half the quantity of the crystals are made use of to fui nish the gas for aëration. Liquids, when of a high temperature, will only with difficulty contain this ngas; the liquid should therefore be as cold as can be conveniently procured, in order that it may imbibe the gas more quickly, and become more rapidly reduced in temperature. The usual quantity of compounds employed to charge one of these small machines is about five drachms of bicarbonate of soda, and eight drachms of crystallized tartaric acid. It is found in practice that from twenty to thirty mautes is ample time for the water to becomd, fully charged. Should still alkaline water be preferred, it is only necessary to add a small quantity of the soda compound to the water in the receiver previous ' to charging. It will be seen at once from these descriptions, low very simple and çasy of management is the whole contrivance; and from the fact that the compound, when, once ܙܨܙ ·73 prepared, may be kept without injury or deterioration for any length of time, coupled with the great convenience of being enabled' to withdraw it in quantities suited to our fáste und pleasure, te may without impropriety conclude, that the obstacles so long opposed to the introduction of aérated waters are entirely overcome; instead of, as in former years we were compelled to do when so inclined), purchase a bottle of soda water, which at best, when much dscd, becoples efpensive, we inay now prepare an equally strong compound, and a much purer article, at a very trifling bost after the first outlay for the apparatus. The operations of this invention are not confined solely to such model apparatus as herein described, for purposes of more general wants, Auch ask for hotels, and other places of public resort,--they are increased in proportion so as to be equally fitted for large or fmall parties. Their value for such places, as well as for ships, &c., may be bettor imagined than descriſed; and their economy is too evident to need any comment here. The aerated water machines are fomposed of glassand earthenware, materials we known for their purity and excellence for such purposes. It is also protected from injury by means of an outer casing) either of cane, metal, or gutta-percha, &e. Where, however, it is rendered, from jos size, inconvenient to employ glass, it is replaced by potcelair,--an equally begútiful matetial; being, however, fot this purpose, watch theore economidal.

·74 - The smaller machines are well adapted for all private purposes; one of these is capable of sontaining about five or six times the contents of an ordinary soda-water bottle, and when once prepared, may, sis previously pointed out, be consumed at pleasure. It has long been, and may now be conşidered impossible, to obtain that amount of pressure found in the common soda-water bottle, so highly necessary to the perfection of this compound. This notion, however, is the mistaken one, and in these machines fluid may be as fully impregnated as by saiyo other process extant, with a difference in the amount of labour required, and the expense of, producing it, -rendering any comparison with this apparatus impossible. The machines are duly proved and tested as to their freedom from any imperfection, which might interfere with their operations; and gredit care has been taken to render them in every way ak ornamental as they are useful. Connected also with Whis portion of our subject, is another appliance, differing somewhat in its purpodes; but in action effectinig valuable results ; it is -for the purpose of invigorating compounds that have become dul) and insipid, by exposure, and restoring thom their pristine vigour. Champagne, ale, boer and many other like compounds, are rendeted, if le for any time exposed, extremely, vápid and unpalatable Nothing can be more unpleasant fas draught) then these liquids, when they have be: come to use a conventional phrases-dead." Let teile in quixo into the pature of those fluids- we may 1 ·75 thus understand the reason of such properties; all bodies which are capable of undergoing fermentation, 'are found to contain certain organic compounds, capable of conversion into others, according to the nature, and the period of the fermentation,-thus the juice of the grapc; the wort from which beer and ate are prepared, are found to contain a quantity of sugar, and it is this sugar undergoing decomposition that produces the phenomena of which we are speaking ; the constituents of that substance, during the fermenting process, combine with the oxygen of the air, -carbonic acid is formed in large quantities, and given off into the atmosphere. The escaping gas gives rise to the peculiar appearance well known under such circumstances. The sugar, during this action, becomes converted into alcohol, and the presence of alcohol, and the intoxicating powers of these various drinks, are owing to the coinbinations and decompositions taking place during fermentation. The wharp, brisk character of yottled liquids is owing to the presence of carbonic acid; case is taken that thesc beverages are bottled in proper season, that the production of this gas may he contigued after bottling, and the wine, ale, &c., thus become fully charged with the gas. Was the substance allowed y continue ferrhenting, exposed to the atmosphere, the whole of this gas would escape, and the liquid would be rondered perfectly unpalatable. The reason, therefore, why such fluids become "dead" when exposed, is because of the escape of the carbonic acid gas, it is the replacement of such lang that the machting ·76 in question is intended to effect. It has been already described in the preceding figures,--those apparatus serving, to operate upon small quantities; whëni, however, it is required to act upon much larger portions, other kind of apparatus is employed. If we require to re-aërate some compound,-say a bottle of wine, beer, or some other fluid, we merely place it in the receiver of, the machine, previously described, in lieu of the water, as there spoken of, and the process is Soni completed, ---the gas fully turating the fluid, and restoring its pleasing and valuable qualities. The operation is as easily and effectually accomplished on a more extensive scale. The following imaginary case' will render the understanding of this most simple:We will suppose it is desired to re-aërate a cask of liquid,—be it beer, ale, or any other compound, that has lost its briskness by exposure, the following apparatus is made use of. It consists (solely of a generátor, having a pipe, the colzpter-part of that described in fig. £. When about to be employed, the top off the generator, A, fig. 6, is removed, and the salts, as previously (only in larger proportions) introduced. The same action Wakes place in this as in the foregoing machine, with this difference, that "the in escaping, descends the pipe, and aërates the contents of the cask or vessel, into which the pipe of the machine is fixed. The following sketch represents the fapparatus fixed for use; Kis the cask Fig. 6. gas, ·77 - Fig. 7. of beer or ale, and A, the generator, screwed into the bung-hole, or any other orifice, made in the upper portion of the cask, to receive it; the pipe of the genērator,it is here noticed, is made of sufficient length to reach to the bottom of the fluid. The salts .employed in the foregoing machinies are all of a pure and highly beneficial characters they may be procured at any chemist's, and at a most trifling cost--one Denny-worth being capable of preparing a pint of soda-water. In these contrivances, all inconveniences are removed; they require no additional aid to render their operations perfect, and when produced, the different beverages are worthy rivals for those of the most premier qualitè now extant. Another improvement, since carried out, and intended to remove any inconvenience resulting from the escape of the gas in the employ; ment of the latter contrivance, is afi entirely new bottle and stopper, to be made use of in connection wit the preceding apparatus. Fig. 8 represents the bottle alluded to above; fitted with the stopper, as described. The peculiarity will be readily understood from the following description:-:The plig or stopper, manufactured of india-rubber, gutta- 0 Fig. &. . P". DYRE.

·78 percha, cork, &c., is fitted with a metallic casing, 80 contrived as to lock in the neck of the bottle (which is also prepared to receive it) when once inserted, -thus removing any chance of expulsion by the pressure from within. It is also arranged that the aërating apparatus previously described (fig. 6) may be inserted, by forcing the pointed pipe through the stopper to the bottom of the bottle, and aërating the contents, in a manner precisely similar to all former Operations. When such aëration is complete, it is only necessary to withdraw the apparatus, the cork remaining perfectly safe and secure against any escape of gas or fuid from within. The action is. extremely simple, the elastic substance, when punctured, has a great tendency to return to its former position; the moment the opposing force (the tube) is removed, it does so, and in its return, is assisted by the pressure from within, which, the greater it may be, tends only to render the apparatus, more secure.. Fig. 9. Fig 9 represents the tap to be Used in withdrawing the Guid, after it is aërated. I mayo mention previously to concluding these observations, a fact noticed in connection with the, operation of these machines, namely, that not only does the liquid.become aërated, but greatly redaced in temperature, owihg td the decomposition of the sakta ·79 --, ; made use of.. When speaking of the laws of heat, we mentioned the fact that all matters passing from one condition to another more rarified, did so on account of acquiring a superior quantity of heat, and that condensation of all kinds produced an augmentation of temperature, it would seem, therefore, that in condensing the carbonic acid gas in the receivers of the various machines, there sbculd be a large amount of heat given off; practice, however, has demonstrated to the contrety, and large masses of water may be frozen by the same operation as for the production of aërated fluids. I have, myself, frozen considerable blocks of ice by these means, and could, by properly arranging the apparatus, produce even greater results. The mere fact of the production of cold is easily seen by the vapour of water contained in the air becoming condensed, and forming a heavy dew upon the outer surface of the machine. The action and its Affects, at first sight, seem paradoxical, the production of cold during condensation,”—and puzzled not only myself, but many friends to whom I mentioned the circumstance; upon properly considering the operation of the apparatus, and partly divesting our thoughts of the process of condensation, which had fabsorbed all 'other ideas, the matter was at once evident, that the most energetic and powerful action, was that proceeding in the generator, where we find the peculiar conditions for the production of cold, matter passing to more expanded condition, and under the most faltourable circumstances, from the -- ·80 solid to the gaseous state; and in order to exist in such condition, a large amount of heat is required; this it obtains from the surrounding apparatus, and greatly reduces it in, temperature. It would be foreign to our purpose to extend this matter further, the subject is one abounding in interesting topics, and the modes of åppliance åre so various, that it would ocgupy too much space to insert them here. · One other contrivance, somewhat an auxiliary to those above descried, and we will dismiss them from our present attentiðn, requesting an inspection at the Show-Room and Depot, 309, Regent Street, where the various machings and their modes of operation are being constantly exhibited. We purpose, by the following contrivance, to enable parties to remove wines and other liquids from the bottles containing them, without extracting the cork. This most simple application will be at once understood. It consists' first of a cylinder, H, containing a pistol, B, forming together a small foree pump, by the action of which, air may be forced into the bottle when required; at the bottom of the cylinder * is.connetted a double pipe, C, the inner tube, of which passes to the bottom of the bottle, and is connected with the tap CD, the outer tube being a connection withi o the force pump cylinder and having no communication with the top. The machine is so manufactured that it may bet introduced in the same manner as są ·81 corkscrew, through the cork (as shown in the figure), if it. be an aërated liquid, such as champagnc; upon turning the tap, a reguivite quantáty may be immediately obtained, the confined gas forcing out the liquid through the inner tube, the remaining quantity in the bottle being left, will remain So for any length of time without injury; in other fluids, that have no such force contained above their surface to accomplish their exit; the use of this apparatus is peculiarly adapted; when the machine is inserted, an artificial power or elastic medium is produced by 'pumping in air By means of the small force pump placed above, When the wine, &c., 'may be immediately drawn off by the tap, D. The advantages are at'once evident; by the use of this apparatus, a bottle of champagne or any other wine may be enjoyed by individuals day by day, it being in their power withdraw any suitable quantity, without in the least degree injuring the taste or quality of that remaining, and thus small portions may be extracted until the whole is withdrawn, and, as before mentioned, without the removal of the cork. In the employment of the patent stopper and bottle the tap and pipe may be removed, aš Before ex-' platned, and the apparatus used for a succession of bottles. There are other forms and modes of `appliance embraced under the “ Patent 'Aërated Water Machine;" these, however, are matters entirely of taste, and independent of any further arrangement for to K ·82 me, their employment, or any different process for the generation of the gas. In the aërated, water apparatus, all manner of beverages may be prepared as previously mentioned, nor are we confined to such as are in common use, seltzer, spa, potash, chalybeate, alkaline, and all mineral waters can be successfully prepared in an artificial manner by this machine; for such desired end it is only necessary to employ powders, provided and sold for such machines by These are to be introduced into the receiver of the aërated water machine containing the water, and the aëration carried out as usual. For those.. who delight more in pleasant and delicious drinks, compounded of the choicest fruits, I would recomi mend my improved syrups, a small wine glass full of which placed in the tumbler, previous to the aërated water, is a most delicious and relishing draught. These muy also be employed for the production of flavoured ices; their employment in this latter instance would require the assistance of One of my patent refrigerating machines. A wine glass fill of syrup, as before, mixed with the same qűantity of common, spring water, as mentioned of aërated water above, and introduced in a freezing apparatus, would in a few minutes furnish a niost delicions ice. There are several syrups, all of which may be precured at my establishment, such as nectar, raspberry, lemon, gingere &c., &c.

·83 26, Wyndham-Street, *Biyanston-square. Dear Sir,-- In the course of experiinents I have conducted at various times with your patent aërated water machine, I have universally met with the utmost success, and willingly lend my recommendation, after such experience, to its introduction. By its means, and your'directions, I have been enabled to imitate, in the most perfect manner, natural waters, highly extolled for their salutary and medicinal virtues, also to concoct the most diversified and delicious beverages at present known and employed. The rapidity with which the necessary operation is completed, combined with the safety and easy management of pyour machine, will, I am sure, render its use univerķal. I may mention, that wherever I have introduced it, in illustration of points connected with popular chemistry, during my course of lectores in my professionale engagements, I have invariably found its action most perfect, and may add, in many instances, the source of much wonder and curiosity to those assembled.. I remain yours, &c., &c., EDWARD V. GARDNER, I Analytical and Consulting Chemist, late of the Royal Polytechnic Institution. MR. MASTERS.

·THE IMPROVED PAPENT CULINARY UTENSILS. 0 6 It has for a long time been a desideratum to procure some contrivance by means of which the common culinary operations of every-day life might be carried on, without as is now the case, the application of boiling water and an open fire heat to the materials in process of cooking, this procedure entailing the constant attendance of some experienced person, in order to cheek any too great amount of heat, and the deterioration of the matter in preparatien. Tringen remarks apply. even more particularly in those cases where he is desired to concoct some delicate confection, to which the smallest amount of heat over and above that required in its preparation, would prove at once injurious. The actual contaet of water, during the process of cooking many vegetables, and other substances, tends in a great measure to destroy their peculiar ) ·85 . flavour and native richness, inasmuch as it is required, in order to obtain their perfect virtues, that the water already contained in the vegetable should be in some measure extracted from them, this water forming as it does, in many instances, an important item in their composition. That valuable and important edible the potatoe, presenting in its constitution all the elements necessary to the well being and existance of man,. contains as much as 78 per cerit. of water, and although the difference of the amaunt of this compound, existing in a cooked and raw potatoe is very trifling, yet, in many instances, indeed.in almost all, it is impossible to retain the aroma and flavour of a potatoe in the ordinary process of cooking. The “mealy” character presented by a well cooked. potatoe, so much esteemed by qpicures, is especially noticed in potatoes not cooked by boiling in water, but by the process of steaming. The contact of water is not, as previously stated, essentially necessary to the mere process of cooking,-heat is the principle agent, and potatoes cooked by heat alone, it may be remembered, are possessed of more aroma . and flavour, and present the "mealy". appeårarte in a much greater degree that when the same stroom boiled in contact with water. A potatoe, when cooked, presents to the eye, under a powerful microscope, an appearance of gelatinization, the grapules of starch having pswelled from the absorption of cellular water, and burst the confining.cells asunder. To cause the gelafinization of starch, an amount of 1 ·86 heat is necessary, equal to about 150° Fah., whether this heat be communicated by boiling water or otherwise, a precisely similar effect follows; in the former instance, however, the matter is exposed to the solving influence of the water, and any soluble portions become extracted. We may here remark, that the flavour of the potatoe is dependant upon the presence of a peculiar principle termed " potateine;" this principle is soluble in water, may it not therefore be owing to the extraction of this "potateine” during boiling that the potatoe looses so much of its “ epicurian 'richness.” In making many conserves, it is absolutely necessary that the heat should be regulated for a great length of time, and care taken that no increase beyond such set point be gained, or otherwise the compound in process of preparation is entirely spoilt. The consummation of this end is always a difficult and tedious task, and cannot, however carefully undertaken, be at all times successfully carried I have constructed a number of utensils, to overcome the difficulties to which we have ad verted. « They are, 'as will be seen from a perusal of the descriptions annexed, extremely simple, and well calculated for alt the purposes desired as well as being very portable and economical. represents a saucepan, in which the articles are oaked by steam, and also by the external application of hot water to the inner vessel. In this, saucepan' or vessel there ałe two casings, an inner and an, outer casing; the outer' one being out. 0 Fig. i ·87 Fig. 1. 14 NORSK? filled with water at the plug, d, which acts as a safety valve; for this purpose I surround it with vilcanized india-rubber, which ensures a' muniform amount of elastiotý; this, however, would only be requisite where the cover is fitted closely, . and secured down. These remarks will also be applicable to the other vessels herein described. The water being filled to the height of the plug, a, encircles the inner vessel, b, b, heating it by contact; and when steam is evolved, it descends through a channel or channels or the extension of b, and entering at the bottom of which, it ascends through, and assists in cooking the articles contained in the inner vessel, which is furnished with a double bottom, the lower one being for the purpose of receiving the condensed water, and thereby keeping the article under operation dry, and also as a receptacle for'any water that may boil over. A perforated tray, d, is alsd shown here in addition to the bottom, e. Fig. 2 repreſents a sytucepan, constructed owith bacon double casing, but hating in addition an arrangement for catching or preventing the return of the condensed water on the articles under operation, as before the vapour enters the inner vessel boy the pipes, c, c, and passing upwards condenses on the underside of the coper, which should be of such an ·88 inclination as to cause the condensed water to adhere to, and trickle down, the underside towards the cirurmference, where it is received in a return lip or collector, g, which has at one end a conical Fig. 2. spout, h, into which the whole is collected; this conical spout fits into the top of a pipe, i, by ho which it is conveyed below the level of the water in the outer vessel. The conical spout, h, should be fitted šo as to prevent any egress of steam in that direction. By this arrangement, the dropping or depositing of condensed water on the articles under operation is prevented, which is pofttimes very detrimental. Fig 3 repre- Fig. 3. sents a fish-kettle, in which the descending pipes, C, c, are employed to couvey the steam below & perforated Harbottom, de in addition to the strainer, in order that the steam may have .equal effect over the entire area of the kettle, and therebt ensure a uniform degree of cooking to the whole contents. Fig. 4 represents a sauce or stewpan, having a water compartment, with descending steam pipes, 0 ·89 MUTTTTT C, from which the steam issues into the inner vessel, d ; a third vessel, a third vessel, en is placed within the casing, •d, and Fig. 4. which may be of greater or less depth, having the sides and bottom exposed to the action of the steam. The vesset, à, should be furnished with a safety valve escape aperture, to regulate the temperature required. The contents of the vessel, e, may thus have a uniform degree of heat ensured for their preparation. I also further propose to remedy the unpleasant character acquired by some compounds when allowed to remain in contact with the metal of which the cooking utensil may be constructed. This difficulty I have encountered, and removed by employing an ipner vessel, made of porcelain, for containing the materials in process of preparation, or those already prepared. The apparatus may be described as follows Fig. 5 represents a culinary utensil or cajitepart, in which the improverpent consists in the employment of a lining of porcelain, earthenware, or other similar substance, in order to obviate metallic contact with the contents. I am aware that a material usually, denominated porcelain has hicretoforeobeen employed as an inper coating to culinary utensils, L ·90 Fig 5. but which is incorporated with, or made to adhere to, the vessel to which it is applied, and is only applicableato particular.ware. The heat to which these utensils are subjected, causes the expansion of the materials, which however being in unequal proportiori, is detrimental to the lining. To obviate this I form a separate vessel ; •a, is the lining of porcelain or similar substance, encased in tin plate, copper, or other metál suitable for the exterior, b; a saucepan of this description vis* at once durable and inexpensive, and at the same time possesses all the advantages manifest in the * permanent lining; these utensils are also capable of being readily repaired. To allow the escape of air, I insert a small tube between the two vessels. Fig. 6 represents a vessel termed a stock-pot, being for containing soups, in order to preserve them in a heated state, Fig. 6. or otherwise, withort the liabilįty of injuring them. It consists of a donble véssel,' ag 6, the outer ore, a, being of metal, and the inner of porcelain, or other analogous matertal, hot water being introduced in the space between the two vossels, innihlen H! LTHCARE 1 ·91 Fig. 7. at the plugged aperture, will retain the heat for a great length of time, and, if necessary, the vessel may be placed on the fire, without fear of injury to the contents. Fig. 7 represents a vessel known as a biscuitpan, but which has hitherto consisted only of a single vessel. It is used for the purpose of beating up or whisking batters. Thiş, improved ir pan is formed either of metal or earthenware, inclosed within an exterior vessel, furnished with a plugged aperture, for the introduction of hot water, by which the requisite heat may be obtained, or, if desired, it may be placed on the fire without danger to the contents. Fig. 8 represents an apparatus for containing soups, and prepar- Fiy. 8. ing coffee on a more extensive scale; a, is an internalchamber for containing water, and is suitable for the application of leat thereto, so that it may be retained at' the boiling point, or any less degrec of heat, tho-water being drawp off to à suitable height, by the tap, b. 100 ·92 The two side vessels, c, c, are receptacles for containing soups, formed of porcelain, in order to preserve the contents for any length of time without such injury as would result from metallic contact. The centre vessel, d, is for the infusion or decoction of coffee. This vessel is also formed of porcelain, or similar material, in order to prevent any injurious effect from the retention of the decoction of coffee within it. In preparing coffee with this. apparatus it is placed within the double strainer, e, and boiling water poured on it, the extract being further enhanced by the heat applied "externally to d. The decoction of the coffee passing through the double strainer, e, is received in the vessel, d, where it is retained until required. A third strainer, f, is placed in the bottom of d, through which the coffee is passed when being drawn off; the percolation through this strainer is slow, on account of its passing through a cloth or woven fabric. The interior of the strainer, f, is therefore of such dimensions as will contain the requisite amount required at one time. Tþe, coffee thus prepared is drawn off by the tap, g, in communication with the strainet; f, uby a pipe, h. acpipe, h. In order that the contents vf the 'strainer may be readily drawn off, an air supply pipe, i, is provided, for the admission of air to thie pipêç h, and strainer, }, rendering the withdrapal independent of the further percolation of the coffee from the bulk, which proceeds slowly after the space has been vacated,--the air escaping from thence as it entered.

·93 Upon a more extensive scale, where it is necessary that a greater number of materials be cooked in the *same atmosphere, requiring, many of them,«different amounts of heat,--such as in ovens, &c.,— I have an apparatus or index, to be affixed to the oven. Its operation is as follows:- Fig. 9 represents an improved indicator, applicable to ovens, for the purpose of indicating when to introduce different articles in cooking. It consists simply of a scale, graduated so as to indicate the proper temperature for cach particular purpose that Fig. 9. Bunut: yang hoang CP ber toi måy be required; a, is a glass tube, herinetically sealed, and containing miercury, which may be plada in any convenient or qonspicuous position, and cannected with a metal 'tube, c, containing mercury, proceeding from the interior of the overi,--the expansion of the mercury, from heat, causing it to rise. The scale, f, is graduated, as will be seen, with apples, tarts, 'confectionary, meats, poultry, 92 ·94 &c. &c., indicating when such should be introduced, and the temperature retained during their stay in the over These different graduations are arrangert on the outer circle, 'while the time to remain is indicated by the inner circle. Other means may ble resorted to, for indicating the heat in connection with this scale, an in the pyrometer, or by tire expansion of mercury in a tube, having a float, actuating a hand, as in the wheel barometery The second department under this head comprises a few modifications of an apparatus to prepare an infusion of coffee, without the trouble and inconvenience attendant upon the sual proceeding. Many improvements have of late years been effected in utensils for the preparation of this beverage, and for remedying the employment of fish-skin, egg, &c., in clarification; the use of which is most objectionable,—for although such materials effectually clarify, yet such clcarness is purchased at the expense of the strength and virtue of the compound. The great improvement; as yet adopted, has been generally dependant upon filtration, but in alınost all suche improveinents, the filter requires so much time to effect its object, that the beverage becontes much reduced in teniperature, and'therefore very insipid, and unpleasant to the palate. It has been ascertained, also that the best and most perfect manner of preparing coffee is by infuusion, and immediate percolation, and that boiling this beverage tends, to destroy its nutritive and invigorating qualities. From these premises we should consider ·95 Tig 10) that apparatus in which the hot water could be brought into contact with the coffee, and the infusiou filtered at the same time, as the most efficient. Considering myself in like manuer, I have constructed an apparatus fulfilling all these purposes, which, in some of its modifications, I will now describo. Fig. 10 represents a coffee-pot, or vessel for the infusion of coffee It consists of an'interior hamber, formed of porcelain, or other similar substance; this ? is fitted to the interior of a metallic vessel, b, having a space of gitater cubical content than the vessel, a. Water is introduced to this vessel at the plugged passage, Co. which, as before mentioncil, with reference to cooking utensils, acts as a safety valve. The coffee to be infused is placed within the bag filter and strainer, d. On the boiling of the water, consequehit on the external application of heat, the steam generated presses on the water between the vessels, a and b, causing its ascent up the tubes, e, e, and to be ejected on the perforated cover of the strainer, d, through which it desverids, passing through the coffee into the vessel, a; when ONLUTNINN WOHTUSHWUCVTM HUMMMMMMMMMMMMMNUL ·96 - Fig. 11. the filtration is complete, the strajner, d, is removed. The decoction will be kept hot by the external water, which will also facilitate the better extractions of the coffee. Coffee' may remain in this vessel for a length of time without detriment thereto, and may be re-heated through the medium of the surrounding water, which, however, will, in most cases, retair its heat for the time required. Fig. 114 represents another arrangement of apparatus, for the ready production of decoctions of coffec. In this case it consists of a double chamber,—one, a, for receising the coffee to be infused, and the other, b, the water. Both these vessels are securely WII attached, having their upper surfaces in the same plane, for the purpose of fitting the cover, c, so as to enclose both, and effectụally separate one from the other, at the same time, which is effected by screwing it down, by the thumb-bolts, d, d, and interposing a thickness of vulcanized india-rubber between, the cover and its points of contact. The cover, (, {sº furnished with a suitable stand, for holding a jug, or other receiver of the infusion. The coffee, on being introduced to the chamber, c, is retained by a bag filter, f, fitted by its supporting i 1 ·KILIMACAM ring to the vessel, Cr 80 as to prevent the passage of water otherwise than through the biter. The whole apparatus having been secured, as shown, with the requisite quantity of water and coffee in their respective vessels, steam is generated by the application of a spirit lamp or other heat to the bottom of b, which causes the water to gise in the pipe, the and thence descending on the coffee in the filter, passing through which, the dopootion rives up the pipe, i, and is conveyed into the jug placed for its reception, as shown, which may be removed and replenished at pleasure. Fig. 12 represents a vessel for the infasion of coffee in large quantities. It consists of a double vessel, a and b, as before, the inner being of porcelain or other analogous substande atfee is prepared by plating it within the double strainori ding and having boiling water potered upon it, the decodtien is, further , strained through the cloth straitement in adapted for the best tion of the quantity that may be required at one time, as before explained, with reference to fig. 10, and like that furnished with an air tube, t, the infusion being drawn off at the tap, f. . The coffee is retained at a uniform temperature by die Fig. 12. WELL ·Fig. 13 Windstreet in the speake between the anainge, which is begyntetika subjected to the nation of a hot pilates.or game bytuivalent. therefor. The internal training it, being removed the infusion of coffee may be kept hot without being subject to the injurious effrete arising from the use of metal vessels, or from burning, by the direct application of heat 'to the vessel contain ing the coffee. Fig. 13 represents another arrangement of apparatus for the infusion of coffee, furnished with the inner porcelain vexcel, a in which the depositery, b, for the coff&e is supported from a single arm, c, forming the tube for the passage of the boiling water. This tube has a conical piece, d, fitted to a corresponding seat in the top of the vertical conduit pipe, e. The depository, b, is furnished with the visual strainer, f, pard has itp cover fitting moderately tight, so that preşgere' of the steam in the optiker vasscl causes the water (as before explained) to pass ap the tube, than , thende through the soffee in the vessel, b. They rinfusita passing through the strainer, f, is deposited in the porcelain , veskel, da The vessel my now be removed from the interior by simply ( Faising the conical part, le from its seat, that being ·4 the only point of commotion. The water in the outer vessel in this, as well as the other coffee pots, should be placed at such a height that the required quantity may pass over when it has fallen to the lower end of the pipe, t, the below which the flow will cease; should any subsequent addition be roquired, more water should be introduced at the plug, g, and again •caused to boil; or instead of depending on the amount of water in the outer vessel containing a superabundant supply, and stopping the passage up the, tube, & hy opening the plug, 9, aºstop-cock may be applied for the purpose, by which the steam generated may escape, without effecting any pressure on the surface of the water. The apparatus shown at fig. 17 is represented mounted on a stand for the application of a spirit. lamp, or other heating apparatus. Fig. 14 represents Fig 14 an arrangement of apparatus on the principle of heating by means of the hot water chamber. d The coffee is infused in this apparatus, by pinta ing water on, the coffee placed in the strainers or filters, thing while the heat is maintained or increased by means of the water in the surrounding space, 6. Two spouts, c and d, are fitted one to each vedel, by which arrangement either hot ·100 entor or an infusion of office may startoltainedo a being in oonection with the hot water, and d,, with the porelain vesel containing the infusion. Väg 16 represents an arrangement of apparatus in whick the persel for containing the coffee is attached to the cover and removed with it. The cover,, has a hollor Fig. 75. crown connected with the stocending pipe, b, by the channel, c; the crown has a perforaded distributor, whing with a tubular stud, for secure ing the filter, e, which is drawn up against a washer of vulcanized india-rubber, f, of the screw-nut, g; the close fitting of the cover, and the junction of the pipe, b, and abannel, C, are also ensured by the same thickness of rubberp the whole heing on the same plane; the cover is secured by the luga, h, h, and binding EPISWA, , .. The coffee to be infused is placed in thfi filter, %, which is stored up to the, cover describoção, and the whole weared in its position, The action of this apparatus is similar to those strendy specified, and will not, therefore, require fether desoxiption." This apparatus, which is appliemble for the infusion of large gyantities of coffee, hans attached to it an indicator, for the purpose of showing the aptent of the inner temel stiny given ·T'ig. 16. points thrif vindicator oriente. flont: ** with za stem, by passing througla the cover, which stem is graduated to show the number of oups of coffee remaining in the vessel, which will be indicated by the height is stands above the cover, the stem, h, being loosely fitted to the aperture through the cover, in order to permit of itey free movement, and also for the escape of air from the inner Vossel. The float, ky should be of poroelaimerous other material unaffected by the infusion, as is always remains partially immersed therein, Fig. 16 represents an apparatus for filtering and heating water or any liquid, and is intended for the purposes of an urn. It is divided into two compartments, a and. 0, having communication by means of a tube, c, carried down towards the bottom of b; the upper part of this fpipe terminates in a chamber containing sponge, of me no other filtering makerial, e. The lower chamber, b, is formed with a conical bottom, from the apex of which a warm or spital channel, d, is conducted, ahd passes ment at the side; the heat evolved from the spirit lamp. is the best duated terdugh the body of the water, exposing ·102 a greater or less extended surface, according to the length of the pipe, d. On the boiling of the water, the steam geperated pressing on the surface of the water (the chamber being filled at the elastic plug aperture), causes it to ascend the pipe, c. The water being thus partly purified by leaving the deposit resulting frym boiling in the chamber, b, is furtker purified by passing through the filtering substance, e. The water will be retained in the upper Vessel, a, so long as heat be applied to the bottom of the chamber, , b; but when alloweu* to cool, it descends to the vessel, b, until heat be again applied. The lower chamber should be furnislred with a stop-cock,. for the purpose of regulating the escape of steam; or it may be allowed to pass up tlie pipe, a, when the water has fallen to the lowest point, by which arrangement it will pass through the water in the upper chamber, and out at the cover. In all these different culinary apparatus great superiority is gained over any other contrivance; it will be notiacd, upone observation, that the parts re so disposea' as, to present a large amount of heating surface to the fire, at the same time that tlmi sváter, contained exposed to such heating surface ignowledre of greater Lundy than is absolutely necessary; by these means, the water may soon be bronglit 'to, the boiling point, and the various articles cooked in a much less space of time tlian : in the ordinary process. Thus, a potatoe cooked by the most improved means at present before the public, Will require C ·103 at least thirty minutes; whereas, in the use of the preceding utensil, only half that time is necessary. Neither do these considerations, embody, all the conveniences enjoyed in the use of this improvement. The apparatus is also adapted to the preservation of the articles after being cooked for some eonsiderable period ;•being impersed in a bath of hot water, they retain the température of the same so long as it may be kept up, and being also preserved from contact with metal, they inay be sudered to cool, and again re-heated for consumption when 'desired, which proceeding, with, the caminon cooking vessels now employed, would tend to injure their contents. We must consider, also, that not only is a saving of time effected, but also a large amount of fuel ;. these facts point at once to the greater economy of such utensils, either in point of time or money.

·THE IMPROVED PATENT ROTARY KNIFE CLEANER. THEße are many plans existing for the manufacture of knife-cleaners, after a patented manner, peculiar to each individual; these, in «some instances, have become entirely obsolete, while in others still employcd, we find great defects cxisting. In all other machines we find a wpindle or shaft, occupying the centre upon which the brushes revolve, the presence of such, as can be easily conjectured, would seriously injure the knife, if carelessly inserted in such a machine,--or at least tend to remove the cutting edge, should they, in qrocess of cicaning, be brought in contact with the metal spindle. remarks, having appeared in public relative to certain afachines resembling those embraced by my patent, I would beg most particularly to direct the reader's attention to the main and important differences between those constructed under the original American patent, and those manufactured upon the new. and improved principle of “Masters's Patent Rotary Knife Cleaner." The interior of the new ·105 patent improved apparatus is constructed of elastic buff leather, so contrived as to be always in close Ontact with the knives, and being self-adjusting, requires no attention to its management. *The presence of a spindle, occupying the centre of the drum, and therefore most useful portion of such an apparatus, is entirely superseded, and all inconveniences resulting therefrom femoved. Kitives may, in consequence, be cleaned through their MASTERS & MASTERS CO whole length at one operation, in a small machine, a plan impossible to all former, machines, unless very largely constructed, because of the interference of the centrc shaft or. spindle. Knives may be cleaned, and brilliantly polished, cqual to new,' in an incredibly short space of time. . During the N ·100 process, the operator las not to suffer the usual inconvenience of dust and noise, usually an accompanimoxt thereto; and not the least desidcratum'ici the preservation of the ivory landles of the cutlery, which have hitherto been used, to become discolourerl and injured by the warmth and dirt of the hand. The machiges being of an ornamental character, can be plachd as part of the furniture of any rooin, without seeming conspicuous or, inisplaced. It has been found more convenient to make these machines of a size capable of perfect miomayemont by any person, and to remove the large amount of labour required where the surface becomes largely (stenderl, and ahe pressure therefrom accumulateri so as to require considerable power to work the machine. From experiments on this point, I have found the host convenient and expeditions machine is that capable of containing and cleaning at one time four knives. Hi this, the rapidity and case of the operation more than compensate, and the work becomescar more easy than in the employment of a machine chiable of cleaning a larger quantity. By sucky a machine as here alluded to, twelve knives Cababie, cleaned on the most perfect mamer in one minutofwithout the requirement ofatly large amount of labour or exertion. On the other hand, a machine, capable of holding twelve kuives would require much po** tus pertoon its (luties in the same time, and then probably with less stuccess than with a smaller macbine.

·107 LIST OF TESTIMONIALS. I have great plensure in referring to the following T'estimonials, being a few selected from many thousands, from different countries, all lvariny evidence of the efficacy and perfect success of my Machines and Apparatus. 19 The Duke of BCD ORD) Jamilton litt Nrwcastle Rutland Starmole Tine Duchess Dowager of ('lescaoil Mampus of Donegal Tonglas Orinonde Waterford Winchester The Fall of Abergavenny (ale lon Portescue Ilvborgh Wicklow Mount Ergocuinhe Harewood Mount Charles I.verpool Lady Kilmaino Winnington Mil101 Ilonly l'unic! Polls Maleficld Ilarilarid Webster Beguimont Viscont Reven Strathallan Hom. Mr. Try Hou, H, Ashley Tlou 1 (oventory Ilon. and Rer (apel Hon. I' Trummowl llon (an. Murray ilon (apit Koppel Ilon. Col ('alogan Jion Capt West Ilo. Ilavid I'mhet Ilun. S herpel Ilon William fervey Ven treba on l'unhet Bishop of Worcester Vittoria Jalil.l'acha Sir James Iruoke. Rajah of Sarawak W ni. Meritt .. F lla]] George Mimos Charles Coote P. G Everton R. Blosse Charles Bannerman M. II. Besche R. Falkiner Jolm 'l'yrrell .. lahington olan Varrender jau le Scott Williary Smith Raymond Jarvis R. W. Vaughan IV. Denison John (uise Hoger Martin Sir H. C. Montgomery, 11 Mene, Bart., Al P. Perey Shelley Stratfore I canning ('eorge Palmer R. Tlrockmorton 1. M ( 3-1 ey ..(lbetson James H. Williams Il. Young Prince Puguatelli Hi, Iligliness the Rajah of Buruan Count Homspeseh I)on 1.copolilo de Pedro Mr. Sergeant Vilhins 11r. Justine Maribongal Thos. Il alloy, Esu , M.P. 1 Tollenracle, Esq., M.P. T. P. Haley, E4q., M.P. C. P. Leslie, EH, MP. 1 1. Buck, E-., M.P. Worumanı, E4., NIP, Tlms. Martin, Esq., M.P. Tvenor. Es. M.P. major-General 4shworth Uri.uclier-lieneral I)yce (oral Vaister General Mackenzie Lieut -Gov. Darling i sural Wyndixim Conrad Colonicl Alalcul Alves Dickson Mayon orth Korrelitfc Sandiunorc. White Mc hauall llall Tieut. Col. J.uard Sandys Mujor-l'enrice Valiant Wytre Me ('alley Captain C, Trapaud Rainor Shalinin Wallegrave Glasgow Spencer (turd Lord Talbot Tinorlon Blacdonald Moxtyn Paget Beresford Forester The lord Bishop of Tran j.ord chrane 1) nes Newark Abtown Plunket William Powlett Bangor Fielding Nugent Hersey Gardner . .. .. .

·108 c .. O .. . .. .. .. .. . .. Captain Bigs Dyott Ethercy C. Elliott Falconer Troubridge Hore Gilbert Gostling Lay Lyon Macdougall Pugot Yerbury E. Roynolds Chrystal Davidson Dalyall Conyngham Gardnor Brown «Baylis Kendrick Lientenant Haquiere Wm. Anderson Rev. Atwood Beresford B. Beridge C. L. Fisher Gurdon G. W. Groen R. Jones G. Jolinston Thomas Lubley Mills John Macaulay J. J. Pen1 John Sevine J. F. Stuart T. Ludbey Parker J. Bennett H Moulo F. Martin K. Yerburgh 1. Dawson 8. Ashton, Esg. Thoinas Ashton, J. Baker, Shaw Bond, 8. Douglass, James Dundas, 'J. Ellis, Joseph Gundry, R. Greville, I. 9, Hall, . I. Harrison, K. Macdonald, J. Natyles, A Peace, E. D. Sanders, Sopron, T. W. Tatton H. Wilson, JrH. Wanklykas A. Atree, C. J. Anthony, R. Ashton, Arnold Robert Alfrey, Leslie Alexander... C. Barlow, J R. Baker, Bewidy, Buplater, Eng. St. Petenburgh Blytte, Eng. Thomas Brown, J. H. 8. Barry, Esg. H. Breton, Edward Baring, 11. Butler, jun., F.C. Bamford, J. R. Buckworth,.. U.T. G. Brown, George Buzzard, Kinyon,. William Bowen, Louis Bernstingt, Baker Bowden, 1 Biabel, F. Bold, Hord, 11. Hayhs, Belumont, Barndry, Pyhono, Burley, E. Bird, Curtis, 1. Clarke, Cargill, Comerford, P. Claypon, A. Cooper, Crozier, E. Crapper, J. Cowie, ('athc wood, J. Caldecote, Thoinas Clark, Brooke Cunlıffe, C. B. Chalmers, Chauner, E. Clowes, Coles, Cornfoot, H. Clement Conles, Crocum, J. Chapman A. Campbell 1.6. Daneum H. Darvill, J. W. Dudd, J. Da Costa, F. R. Datatry, Wm. Dundas, R. Davies, C Dowson, J. Day, Dawson, Wallis, E. Everard, R. Eglenton, Jos. Ellis, Esnes, N. Entagert, James Ellis, Thos. Enns, John Eden, Ebrington, Fownes, M Fowler, 8. Frazer, J.4Fleming, Hugh Fuller, Fountain, W.A. Elowerden, W. J. Forster, D. Frip, Ford, Franche, E. Ferror, Fussell, Goldney, Feg. Gurncy, Gaubert, Ciolismid, Gurney, jun., ('has Corilon, R. Greville, J. Gaddisden, R. T. Gordun, Hawkins, H. T. Hope, G.B, llawen, Hen. Hagen, Hemming, B. Houston, C Hanbury, Horne, E. Hicks, Hayler, Hanipton, J. B. Heath, Hannett, Hamilion, Hill, H. Hoghton, das. Hamilton, Humber, W. Higgins, Flancock, H. K. Hughes, RM Jaques, W Johnson, Geo. Johnson, F. Jennings, Jamming, W. E. Jallaud, Jobson, J. B. Kirby, F 8, Keppel, Kerr, Thos. Lindsoll, Lucey, Lindsey, Ligh, Lesley, J. Lomax, J. H Langton, I. (. Law, Jas Longridge, J. Lamout, latham, W. H. Lloyd, Thos. l.each, D l.yon, Dr. Millar, Moffatt, R. Mostyn, N. Mathew, II. Morgan, A. Marshall, T.H. Mackay, J. Marshall, E. Morland, N. Malcolm, Mac Grigor, John Marsland, T L. Marriott, Marr, Mortimer, R. Marriage, A. N. Mograth, J. H. Noding, Thos. Naylor, Nash, Nurse, Nisbetty Wm. Oakes, .. . .. .. .. . .. .. t .. .. . .

·109 Esq. .. .. .. .. .. .. .. .. .. 1 Parkes, Piffard, T. Palmer, D Pugh, J. () W& Pollock. Vrance, Pr Perry, H. Pooley, E. Prior, Park, F. l'outch, C. Roydes, Ranger, Raskell, Roundtree, Roger's, Rohades, Resthall, Rowlandson, J. Real, H Rudd, J. Robinson A.'L Rawlinson. Rack straw, R Skewart, A. Smith, Svier, Staples, Sims, Salonarsh Slaughter, A Strother, Alex. Shauk, TW. Scutt, Wni Spurs, Wm Scott, ('has Stephens, CH. Smith, 8 H. Sury, W.J. A. Shaw, G. Tumune, M P.. Tirns W. Tighe, Dr. Thompson, W. Thomas, E. Turton, W. Taunton, G Thornbill. A. E. Vaughan, Quintin Vivian, Vander Hoorst, Vuuilon, 11. Vangittart, 1.WJ, Winder, Wm. Webber, G. Williamson, H. F. Woollaston,.. W.B. W ainma 1, .. Thos. Wright, Samuel Wix, Dr. Hallis, Woodgato, Wainer, Geo. Wood, Witon, B. Vilshead, Whiclorne, Wade, C. Webb, Ashpitel, Gaskell, Peek, G. Whieldon, Temple, H, 8. Graeme, Pemberton, Arnaboldi, W. B. Barker, Esq. Jas, Watson, Itampton, G. S. Forbes, A de Horsey, Siminons, J. Mollett, Midgley, J Hardy, D. W. Russel, G. Marton, E J. Whceler, Strutt, Bainbridge, Roper, ('. Legh, Boude, Shirley, Melvillo, Thos. Wright, W. Haslam. H. Chamberlain, E. Thornton, Hopkins, Cuny:iinghame, V.B. Heischmann,.. Carey, W l'aget, Howell, Johnson, ('alvart, Perkins, Walter, Woody W. Briscoo, Popys, , Tylor, J. S. Cramp, Harcourt, Pigou, lumankrow, J. G. Mazetti, Thos. Bradshaw, W J Thompson, Thos Bott, Jacksoul, Ilm. Liddiard, I.ynde, Bilke, H. Vellacott, Briggs, S. Burrows, E. Reel, R. Boby, R Winn, Sharpe, Jas. Douglass, Atkinson, S, P), Linton, C. Teakle, H. Reveley; Rucke, Plomley, Cafe, J. Pollard, A. Faber, T. Harris, Fenton, Jas. Gibbs, Devenish, D. Rodgeth, C. C. Martyn, J. R. Raines, Hollyer, Pryer. J. M. Richardson Adam, B. Tindall, Esq. Hodgron, J. W. L. Windor Wilmer, Reeve, HM Fooks, E. B. Wilson Chas. Poyndet, Lanasm, Thos. Evans, Stanley, Fryer Castleman, T. S. Cocks Maylin, H. Manley, Allbeny Leisboa, Holines, Greenwood, Brown, Kinahan, Cameron, B. Napier, Boulter, Patten, J. Findley, G. Crompton, J. Pauel, Bevon, Unwin, Thos Holmes, T. W. Phipson, J. M. Richarson, Thos. Pedley, A. Ralli, A. Tooth, Jubber, Ross, W.J. Hooper, R. Milligan, Prelin, ('oward, Edwards, Berger, Huddon, John Wyman, R Hail, Jeffcock, Glossop, H. J. Sprague, Held, Harvey, ('lowes, Johnson, Wyld, Anstead, Smith, J. M. Richardson, llugging Teesaale, Wheeler, Ellis, King, E.0, Teakle F'W. Keppel, Greenaway, J. Sanderson, Reed, Beetham, J ('arlier, Phillips, Thoy. Clouser, W. R. Clarke, Owen, Burrows, D. Coloquhoun, ..

·110 CLUBS & HOTELS. .. 0 .. . £. $. Burtom, Bog. Thou. Jump, J. Everett, Wm. Everett, Dent, J. Grzy, A. Wood, Robertson, Malcalm, G. HitawDuam, E. H. France, J. E. Maddocks R. Brown, W. B. Simpson, Campbell, C. Knapp, Chandler, F. Dart, Pearse, C. R. Bradloy, C. Bevon, Wilkinson, H, Colsten, Wesi, Pulmer, J, Wulkic, P. T. Miles, Patrick, T. J. Bell, Cooke, Brooks, Franklin, W. H. Stanton, W. B. Hayne, J. B. Heath, Gattacre, J. C. Oldham, J. Chadwick, Gardiner, G. Young, A. Ramsford, J. Vere, Thor. Porrott, Lewis, Tancred, Prater, Esq. 3. Shaw, A. L. Malville, G. W Dowling, F. Higgins, J. C. Clayton, R. D. Cough, S. P. Gibert, Gerald, B. B. Burnel, Sands, J.CTaylor, W Robins, Geo. Walker, Price, T. LIPrins .p, d. longridge, G. Rust, R. Gillett, (has Hardy, F. Newbold, 1. Collison, Berger, A. S. Kay, E. Leslie, A. Grant, 1. Markland, t ), Gray, Struva, Yearsley, E Glass, Peters, Mrs. Morrison, piacon, Boothby, Cranstoun, Fitzgerald, Hodchik189, Humphries, Tabor Mc Clean, Owen, Sanderman, Crockford, Mias Robson, Junior United Servic: Olub. Carlton Club. Conservative Club. Parthenon Club Thatched House Tavern. l'eel's Coffee House. European Hotel, City. Long's Hotel Cremorne Gardens. Salisbary Dining Rooms. Grecian Dining Rooms. Luverett's Dining Rooms, Owen's Dining Room European Hotel, Coventry.' street. King's Arms, flempton Court. Castle Hotel, Richmond. Nag's Hearl, New Cavendish. street. Euston Hotel. Evans's lotel. Castle Hotel, W'indsor. Wood's Hotel, Ship llotel, Crediion, Devon. White lları, Rcigate Laker: Ralfway Hotel, Reifare. Whito Hart, 1.ewes. Bell Inn, Maidstone. Star Hotel, Maidstone. New Inn, Maidstone. Swan Hotel, Hastings. Castle Hotel, Tunbridge Wells Marine Hotel, Worthing. Throe Cupe Inn, Harwich. &c., &C., &c. .. .. .. :::::: ..

·111 MASTERS v. KENT. TO MY READERS AND PATRONS, Ere this, many may, perhaps; have met with advertisements relating to Knife Cleaning Machines, and containing some very pertinent remarkß in relation to those which I have placed before the public. Acquainted, perhaps, with the fact of myself and Mr. Kent cach laving such machines for disposal, in outward appearance closely resembling each other, it has, doubtless, occurred to many which of the two has the right of manufacture? And which indeed of these Machines is to be preferred? An advertisement has been going the round of the papers, tending by its import aud unjust insinuations to injure the character of those Machines manufactured by me, which .wrong has led me thus, in self-defence, to explain the whole matter, and 'unmask the working of false accusations. The Machines of both manufacturers are the invention of an American, and were introduced from that country to this, in which a patent right was sesured, the division of interest being, 'that I should manufacture Machines under five knives; while Mr. Kent should confine himself to the manufacture of all larger Machines, that is, for five, and more than five knives. The patent proceeded thus jointly, until ·112 Mr. Kent took offence at my constructing Machines of a diameter siinilar to his, although only for cleaning four «knives, according to our agreement. P'rol, ceedings were instituted, tending to remove all interchange of unutual interest, which ultimately terminated in my favour. I am sorry to find the evidences of dissatisfaction and ill-feeling venting theinselves in a 'inanner-to sãy the least ---mgentlemanly and unjust. In securing, for myself the exclusive riglat of makihg the small Machines, I likewise made an improvenient upon them, whicli I have since pp.Untur in many countries. By thun I am «nabled to secure an improvement perfecting the use of these Machines, without the employnient of xx centre shaft or axis through the drun,-in this point differing in my ar- Tangenient from all other Machines, which can only be manufactured with a centre spindle. Ilaving thus briefly related the ungarnished statement of facts commected with this business, I trust I may be excused for thus courting the fair and unbiassed judgment of the British public, to wlion I am already sonido indebtedt. . THOMAS MASTERS, PATENTÈC (F SODA WATER MAC'IJINES, ICE MACHINES { &c. &c, &c, 309, REGENT STREET, & 933 OXFORD STREET. OXFORD Printed at the Patent Journal office, 89, Cisancery I ane London ·Fig. 2. AI 3 Fig. :. Fig. 3, Fig. 4. DIRECTIONS For the Employment of Masters and Co.'s Patent Ærated Water Machines. First.--Inscrew the Hange, C, fig:1, in the direction of the arrow inscribed there. By incans of the tap turn the receiver, A, to the ston, in tilt direction of the arrow, as before. Now discounce the two apparatus by lifting off, the receiver, from the generator, B. Seconds—Remove the plug, D, figs. 2' and 3, ami fill the receiver, A, quite full of water, and soul from the same. sufficient, to about lialf till the gener rator, B, fig. 4, and replace tlıe stopper D, firmly in its position.

·2 Third.—By means of a funnel, place in the generator, B, a mcasure of bicarbonate of soda, and a ineasure (the larger of the two) of tartaric acid, in mo. small crystals. Quickly replace the receiver, A, in its former position. lock the two vessels together by, a reverse inotion to that cmployed in the disconnection of the apparatus, and screw the flange, C, once more to its place. l'ig. 1. MASTERSECO . SECOND FORM OF APPARATUS. Först.--Unscrew the flange, Č, fig. 1, in the direction of the arrow inscribed upon it. By means of the tap turn the plug connection to the stop in the ·3 direction of the arrow, as before, and remove the top and plug from the apparatus, figs. 2 and 3. Second.-By means of a funel, fill the receiver, , quite full of water, and pour from the same a sufficient quantity to about lialf fill the generator, B. Fig 2. l'iy 3. mill B -tlia arli tap, Third.—By the aid of a funnel, place in the gene- , rator, B, a measure of bicarbonate of soda,' and a measure the larger of the two) of tartałtic acid, latter in small crystals. Replace and fis the plug C and D, fig. 2, quickly in its former posttion with A and B. Lock the two apparatus together by a reverse motiof to that employed if disconnecting the apparatus, and screw the fleshge, C, once more to its place. The process of aëration imme- , diately coursiences.

·4 THIRD FORM OF APPARATUS. First.-Unscrew the flange, C, fig. 1, in the direction of the arrow'inscribed thercon. By means of the tap, &c., turn the generator, B, to the stop in the direction of the arrow, as before. Now disconnect the two apparatus' by lifting the generator, B, out from the receiver, A; figs. 2 and 3. Fig. 2. l'igi B UNT | Secord, Fill the receiver, A, quite full of water; pour out of 1, into some convenient vessel, sufficient tc hall fill B Replace the generator, B, and secure it by means of the flange, &c., in its previous positon.

·5 Third.Remove the plug, D, from the generator, B, in a like manner to disconnecting A and B. Place the water reserved in filling the receiver into B, or about sufficient to hault fill it. Introduce, by incans of a funel, one measure of bicarbonate of soda, and one measure (the larger of the two) of tartaric acid, -the latter in sınall crystals. 'Replace the plug, D. securely, as before, and the operation of charging is completed. Remarks.—It must be particularly observed, that the soda be placed in the generator previous to the acid, and that the latter be in small crystals, and free from dust. Twerfty or thirty minute is in general sufficient time for the full aëration; the more time given, however, and the cooler the water, the greater, ·6 perfection is acquired. To produce “ soda water," it is only necessary to add to the water to be aërated, a few grains of soda, according to palate. For the production of other mineral and alkaline waters, the water in the receiver must be mixed with the relative powder for the production of each. To improve the aërated or soda 'water to suit some palates, a small quantity of brandy, cherry brandy, nectar, liqueur, port or sherry wincs, orange, ginger, syrups, &c., as described in ńy work, may be added,--the quantity being, of course, regulated according to taste, the compounds employed being place in this glass previous to the aërat.J'water being withdial'in or a proportionate quantityy may be put into the machine and aërated at once. A small portion of syrup, made from sugar candy, &c., will be found a great improvement when mixed with wines, &c. In the aöration of wines, &c., room must be left in the receiver for the enuance of the gas,--taking as much less wine, ale, &c., as water poured from the receiver in the above apparatus,-water being used to dissolve the salts in the generator, B, as usual. The generator must be carefully cleansed previous to re-charging the machine, otherwise an overflow wil tak place. 1 .110 ...ve .-...... . . . . . 19.1....... Printed at the “Patent Journal" Office, 89, Chancery Lane, London.

·7
9.
No 1
l'nscrew the flange, turn the taparound, and then
withdraw it; pull out the plugor gas geuerator,
then place in the funnel,—through which pass ito
measure of bicarbonate of soda, and one of textuic
acid, in small crystals; remove the funnel, and
ręplace the plug; fill the ripper part of the apparatus
with spring water, then lift up the mug about an
inch for a few seconds, to allow sufficient water to
pass from the upper to the .lower part
, as shown,
taking care to replace the plug firdly, then pre
the tap in its former position.

·8
f
B
No. 2.
T')}e directions for charging this apparatus are precisely the same na No. 1.
.
If wine, lemonade, nestar, ginger beer, ale, &c.
is required to be impregnatod, pass a little water
through 'the fuel into the lower part instead of
lifting up the plus, taking care that the liquid to be
vërated kloes not quite fill the vessel (as shown in
scction.)
asyrrps of' every description, for flavouring these
beverages, di making dessert ices, can be had of the
pa'entce.
.................
Printed at the Patent Journal” opce, kn, Chancery Lanci london

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