The usual form of chloride-of-silver battery consists of a sealed cell containing a zinc electrode, the two being generally separated by some form of porous septum. Around the platinum or silver electrode is cast a quantity of silver chloride. This is melted and generally poured into molds surrounding the metallic electrode. The exciting fluid is either a solution of ammonium chloride, caustic potassa, or soda, or zinc sulphate. As ordinarily constructed, these cells contain a paste of the electrolyte, and are sealed up hermetically in glass or hard-rubber receptacles.

II.—The following formula is said to yield a serviceable filling for dry batteries:

Intimately mix, and then work into a paste of proper consistency with a saturated solution of sodium and ammonium chlorides containing one-tenth of its volume of a mercury-bichloride solution and an equal volume of hydrochloric acid. Add the fluid gradually, and well work up the mass.

BAUDOIN METAL: See Alloys.

BAY RUM.

Triturate the otto with the magnesium carbonate, gradually adding the other ingredients, previously mixed, and filter. If the rum employed contains sufficient sugar or mucilaginous matter to cause any stickiness to be felt on the skin, rectification will be necessary.

BEAR FAT: See Fats.

BEARING LUBRICANT: See Lubricants.

BEARING METAL: See Babbitt Metal, Bearing Metal, and Phosphor Bronze, under Alloys.

BEDBUG DESTROYERS: See Insecticides.

BEEF, IRON, AND WINE.

Let stand 24 hours, agitate frequently, and filter. See that the orange is fresh.

BEEF PEPTONOIDS: See Peptonoids.

BEEF PRESERVATIVES: See Foods.

BEEF TEA: See Beverages.

BEERS, ALCOHOL IN: See Alcohol.

BEER, GINGER, HOP-BITTER, SCOTCH, AND SPRUCE: See Beverages.

BEER, RESTORATION OF SPOILED.

I.—Powdered chalk is poured into the cask and allowed to remain in the beer until completely precipitated.

II.—The liquor of boiled raisins may be poured into the beer, with the result that the sour taste of the beer is disguised.

III.—A small quantity of a solution of potash will remove the sour taste of beer. Too much potash must not be added; otherwise the stomach will suffer. Beer thus restored will not keep long.

IV.—If the beer is not completely spoiled it may be restored by the addition of coarsely powdered charcoal.

V.—If the addition of any of the above-mentioned substances should affect the taste of the beer, a little powdered zingiber may be used to advantage. Syrup or molasses may also be employed.

BEES, FOUL BROOD IN.

“Foul brood” is a contagious disease to which bees are subject. It is caused by bacteria and its presence may be known by the bees becoming languid. Dark, stringy, and elastic masses are found in the bottom of the cells, while the caps are sunken or irregularly punctured. Frequently the disease is said to be accompanied by a peculiar offensive odor. Prompt removal of diseased colonies, their transfer to clean and thoroughly disinfected hives, and feeding on antiseptically treated honey or syrup are the means taken for the prevention and cure of the disease. The antiseptics used are salicylic acid, carbolic acid, or formic acid. Spraying the brood with any one of these remedies in a solution and feeding with a honey or syrup medicated with them will usually be all that is required by way of treatment. It is also said that access to salt water is important for the health of bees.

BEETLE POWDER: See Insecticides.

BELL METAL: See Alloys.

BELLADONNA, ANTIDOTES TO: See Antidotes and Atropine.

BELT PASTES FOR INCREASING ADHESION.

Melt on a moderate fire and stir until the mass cools.

II.—Melt 250 parts of gum elastic with 250 parts of oil of turpentine in an iron, well-closed crucible at 122° F. (caution!) and mix well with 200 parts of colophony. After further melting add 200 parts of yellow wax and stir carefully. Melt in 750 parts of heated train oil, 250 parts of tallow, and to this add, with constant stirring, the first mixture when the latter is still warm, and let cool slowly with stirring. This grease is intended for cotton belts.

Heat in a glass vessel on the water bath for a few hours, until a uniform solution is obtained. Let cool and add 15 parts of carbon disulphide and allow the mixture to stand, shaking it frequently.

Directions for Use.—The leather belts to be cemented should first be roughened at the joints, and after the cement has been applied they should be subjected to a strong pressure between warm rollers, whereupon they will adhere together with much tenacity.

BELT CEMENT: See Adhesives.

BELT GLUE: See Adhesives.

BELT LUBRICANT: See Lubricants.

BÉNÉDICTINE: See Wines and Liquors.

BENZINE

Fatty acid from tallow, olive oil, or other fats may be used, but care should be taken that they have as slight an odor of rancid fat as possible. The so-called elaine or olein—more correctly oleic acid—of the candle factories may likewise be employed, but it should first be agitated with a ¹/₁₀-per-cent soda solution to get rid of the bad-smelling fatty acids, especially the butyric acid.

Substitute for Benzine as a Cleansing Agent.—

Deodorizing Benzine.—

Dissolve the dichromate in the water, add the acid and, when the solution is cold, the benzine. Shake every hour during the day, allow to stand all night, decant the benzine, wash with a pint of water and again decant, then add the oil of lavender.

II.—First add to the benzine 1 to 2 per cent of oleic acid, which dissolves. Then about a quarter of 1 per cent of tannin is incorporated by shaking. A sufficient quantity of caustic potassa solution, or milk of lime, to combine with the acids is then well shaken into the mixture, and the whole allowed to stand. The benzine rises to the top of the watery fluid, sufficiently deodorized and decolorized for practical purposes.

III.—To 1,750 parts of water add 250 parts of sulphuric acid, and when it has cooled down add 30 parts of potassium permanganate and let dissolve. Add this solution to 4,500 parts of benzine, stir well together, and set aside for 24 hours. Now decant the benzine and to it add a solution of 7 ¹/₂ parts of potassium permanganate and 15 parts of sodium hydrate in 1,000 parts of water, and agitate the substances well together. Let stand until the benzine separates, then draw off.

IV.—Dissolve 3 parts of litharge and 18 parts of sodium hydrate in 40 parts of water. Add this to 200–250 parts of benzine and agitate well together for two minutes, then let settle and draw off the benzine. Rinse the latter by agitating {107} it with plenty of clear water, let settle, draw off the benzine, and, if necessary, repeat the operation.

BENZINE, CLEANING WITH: See Cleaning Preparations and Methods, under Miscellaneous Methods.

BENZOIC ACID IN FOOD: See Food.

BENZOIN SOAP: See Soap.

BENZOPARAL:

A neutral, bland, oily preparation of benzoin, useful for applying various antiseptics by the aid of an atomizer, nebulizer, or vaporizer. Can be used plain or in combination with other easily dissolved medicinals.

Digest on a sand bath for a half hour and filter.

BEVERAGES

Ginger Ale And Ginger Beer:

Old-fashioned Ginger Beer.—

Slice the lemons into a large earthenware vessel, removing the seed. Add the ginger, sugar, and water. When the mixture has cooled to lukewarmness, add the yeast, first diffused in a little water. Cover the vessel with a piece of cheese cloth, and let the beer stand 24 hours. At the end of that time strain and bottle it. Cork securely, but not so tightly that the bottles would break before the corks would fly out, and keep in a cool place.

Ginger Beer Without Yeast.—

Boil the ginger in 3 gallons of water for half an hour; add the sugar, the lemons (bruised and sliced), the honey, and 17 gallons of water. Strain and, after three or four days, bottle.

Package Pop.—

Put up in a package, and direct that it be shaken in 1 ¹/₂ gallons of boiling water, strained when cooled, fermented with 1 ounce of yeast, and bottled.

Ginger-ale Extract.—

Mix the first four ingredients, and make 16 fluidounces of tincture with the alcohol and water, by percolation. Dissolve the oil of lemon in a small quantity of alcohol, rub with magnesia or talcum, add gradually with constant trituration the tincture, and filter. The extract may be fortified by adding 4 avoirdupois ounces of powdered grains of paradise to the ginger, etc., of the above before extraction with alcohol and water.

Boil the capsicum with water for three hours, occasionally replacing the water lost by evaporation; filter, concentrate the filtrate on a hot water bath to the consistency of a thin extract, add the remaining ingredients, and filter. {108}

Extract the mixed ginger and capsicum by percolation so as to obtain 16 fluidounces of water, set the mixture aside for 24 hours, shaking vigorously from time to time, then filter, and pass through the filter enough of a mixture of 2 volumes of alcohol and 1 of water to make the filtrate measure 32 fluidounces. In the latter macerate the lemon peel for 7 days, and again filter.

Ginger Beer.—

Infuse the ginger in the boiling water, add the sugar and cream of tartar; when lukewarm strain; then add half pint good yeast. Let it stand all night, then bottle; one lemon and the white of an egg may be added to fine it.

Lemon Beer.—

Let it stand 12 to 20 hours, and it is ready to be bottled.

Hop Beer.—

and boil a little longer, strain, and add 4 pounds of sugar, and when milk-warm, 1 pint of yeast. Let it ferment; in 24 hours it is ready for bottling.

It will be noted that in these formulas oleoresin of ginger is used in addition to the powdered root. Those who do not mind the additional expense might use one-fourth of the same quantity of volatile oil of ginger instead. This should develop an excellent flavor, since the oil is approximately sixteen times as strong as the oleoresin, and has the additional advantage of being free from resinous extractive.

The following are the formulas:

I.—(To be used in the proportion of 4 ounces of extract to 1 gallon of syrup.)

Mix the powders intimately, moisten them with a sufficient quantity of alcohol, and set aside for 4 hours. Pack in a cylindrical percolator and percolate with alcohol until 10 pints of percolate have resulted. Place the percolate in a bottle of the capacity of 16 pints, and add to it 2 fluidrachms of oleoresin of ginger; shake, add 2 ¹/₂ pounds of finely powdered pumice stone, and agitate thoroughly at intervals of one-half hour for 12 hours. Then add 14 pints of water in quantities of 1 pint at each addition, shaking briskly meanwhile. This part of the operation is most important. Set the mixture aside for 24 hours, agitating it strongly every hour or so during that period. Then take

Rub the oils with the magnesia in a large mortar and add 9 ounces of the clear portion of the ginger mixture to which have been previously added 2 ounces of alcohol, and continue trituration, rinsing out the mortar with the ginger mixture. Pass the ginger mixture through a double filter and add through the filter the mixture of oils and magnesia; finally pass enough water through the filter to make the resulting product measure 24 pints, or 3 gallons. If the operator should desire an extract of more or less pungency, he may obtain his desired effect by increasing or decreasing the quantity of powdered capsicum in the formula.

II.—(To be used in the proportion of 1 ounce to 1 gallon of syrup.)

Mix, moisten the powder with 3 pints of alcohol, and set aside in a suitable vessel for 4 hours. Then pack the powder firmly in a cylindrical percolator, and percolate until 6 pints of extract are obtained. Set this mixture aside and label Percolate No. 1, and continue the percolation with 1 ¹/₂ pints of alcohol mixed with 1 ¹/₂ pints of water. Set the resultant tincture aside, and label Percolate No. 2.

Take oleoresin ginger 5 fluid ounces and add to Percolate No. 1. Then take:

Triturate the oils with the magnesia, add gradually Percolate No. 2, and set aside. Then place Percolate No. 1 in a large bottle, add 3 ¹/₄ pounds of finely powdered pumice stone, and shake at intervals of half an hour for six hours. This being completed, add the mixture of oils, and later 10 pints of water, in quantities of ¹/₂ a pint at a time, shaking vigorously after each solution. Let the mixture stand for 24 hours, shaking it at intervals, and then pass it through a double filter. Finally add enough water through the filter to make the product measure 24 pints, or 3 gallons.

III.—(To be used in proportion of 3 ounces to 1 gallon of syrup.)

Mix, moisten with alcohol, and set aside as in the preceding formula; then percolate with alcohol until 10 pints of extract are obtained. To this add oleoresin of ginger 3 drachms, and place in a large bottle. Add 2 ¹/₂ pounds of powdered pumice stone, and shake as directed for formula No. 1. Then add 14 pints of water, in quantities of 1 pint at a time, shaking vigorously after each addition. Set the mixture aside for 24 hours, shaking at intervals. Then take:

Rub these in a mortar with the magnesia, and add 9 ounces of the clear portion of the ginger mixture mixed with 2 ounces of alcohol, rubbing the mixture until it becomes smooth. Prepare a double filter, and filter the ginger mixture, adding through the filter the mixture of oils and magnesia. Finally add enough water through the filter to make the final product measure 24 pints, or 3 gallons.

If these formulas are properly manipulated the extracts should keep for a reasonable length of time without a precipitate. If, however, a precipitate occur after the extract has stood for a week, it should be refiltered.

Lemonades:

II.—Lemonade Powder: Sodium bicarbonate, 65; tartaric acid, 60; sugar, 125; lemon oil, 12 drops.

III.—Lemonade juice: Sugar syrup, 200; tartaric acid, 15; distilled water, 100; lemon oil, 3; tincture of vanilla, 6 drops.

IV.—Lemonade Lozenges: Tartaric acid, 10; sugar, 30; gum arabic, 2; powdered starch, 0.5; lemon oil, 6 drops; tincture of vanilla, 25 drops; and sufficient diluted spirit of wine so that 30 lozenges can be made with it.

Mix and shake well. Garnish with fruit, and serve with both spoon and straws.

Huyler’s Lemonade.—Juice of 1 lemon; simple syrup, 2 ounces; soda water, sufficient. Dress with sliced pineapple, and serve with straws. In mixing, do not shake, but stir with a spoon.

Pineapple Lemonade.—Juice of 1 lemon; pineapple syrup, 2 ounces; soda water, sufficient. Dress with fruit. Serve with straws.

Seltzer Lemonade.—Juice of 1 lemon; pulverized sugar, 2 teaspoonfuls. Fill with seltzer. Dress with sliced lemon.

Apollinaris Lemonade.—The same as seltzer, substituting apollinaris water for seltzer.

Limeade.—Juice of 1 lime; pulverized sugar, 2 teaspoonfuls; water, sufficient. Where fresh limes are not obtainable, use bottled lime juice.

Orangeade.—Juice of 1 orange; pulverized sugar, 2 teaspoonfuls; water, sufficient; shaved ice, sufficient. Dress with sliced orange and cherries. Serve with straws.

Seltzer and Lemon.—Juice of 1 lemon; seltzer, sufficient. Serve in a small glass.

Claret Lemonade.—Juice of 1 lemon; pulverized sugar, 3 teaspoonfuls. Make lemonade, pour into a glass containing shaved ice until the glass lacks about one inch of being full. Pour in sufficient claret to fill the glass. Dress with cherries and sliced pineapple.

Claret Punch.—Juice of 1 lemon; pulverized sugar, 3 teaspoonfuls; claret wine, 2 ounces; shaved ice, sufficient. Serve in small glass. Dress with sliced lemon, and fruit in season. Bright red cherries and plums make attractive garnishings.

Raspberry Lemonade.—I.—Juice of 1 lemon; 3 teaspoonfuls powdered sugar; 1 ta­ble­spoon­ful raspberry juice; shaved ice; plain water; shake.

II.—Juice of 1 lemon; 2 teaspoonfuls powdered sugar; ¹/₂ ounce raspberry syrup; shaved ice; water; shake.

Banjo Sour.—Pare a lemon, cut it in two, add a large ta­ble­spoon­ful of sugar, then thoroughly muddle it; add the white of an egg; an ounce of sloe gin; 3 or 4 dashes of abricotine; shake well; strain into a goblet or fizz glass, and fill balance with soda; decorate with a slice of pineapple and cherry.

Orgeat Punch.—Orgeat syrup, 12 drachms; brandy, 1 ounce; juice of 1 lemon.

Granola.—Orange syrup, 1 ounce; grape syrup, 1 ounce; juice of ¹/₂ lemon; shaved ice, q. s. Serve with straws. Dress with sliced lemon or pineapple.

American Lemonade.—One ounce orange syrup; 1 ounce lemon syrup; 1 teaspoonful powdered sugar; 1 dash acid-phosphate solution; ¹/₃ glass shaved ice. Fill with coarse stream. Add slice of orange, and run two straws through it.

Old-Fashioned Lemonade.—Put in a freezer and freeze almost hard, then add the fruits, and freeze very hard. Serve in a silver sherbet cup.

“Ping Pong” Frappé.—Grape juice, unfermented, 1 quart; port wine (California), ¹/₂ pint; lemon syrup, 12 ounces; pineapple syrup, 2 ounces; orange syrup, 4 ounces; Bénédictine cordial, 4 ounces; sugar, 1 pound.

Dissolve sugar in grape juice and put in wine; add the syrup and cordial; serve from a punch bowl, with ladle, into 12-ounce narrow lemonade glass and fill with solid stream; garnish with slice of orange and pineapple, and serve with straw.

Orange Frappé.—Glass half full of fine ice; ta­ble­spoon­ful powdered sugar; ¹/₂ ounce orange syrup; 2 dashes lemon syrup; dash prepared raspberry; ¹/₄ ounce {111} acid-phosphate solution. Fill with soda and stir well; strain into a mineral glass and serve.

Hot Lemonades.—

In serving, draw 2 ¹/₂ fluidounces of the syrup into an 8-ounce mug, fill with hot water, and serve with a spoon.

Grate the peel of the lemon, macerate with the alcohol for a day; express; also express the lemon, mix the two, add the sugar and water, dissolve by agitation, and add the solution of citric acid and the white of egg, the latter first beaten to a froth. Serve like the preceding.

Shake well, and add carbonated water to fill the glass.

Hot Soda-water Drinks: