K. DOMESTIC ECONOMY. 4C3 



BORAX AS A PRESERVATIVE OF MILK. 



The use of borax as a preservative for milk and meat has 

 lately beeome very extensive in Sweden and elsewhere in 

 the northern part of Europe, the application being made un- 

 der the name of aseptin. In a recent experiment, a dram of 

 borax was dissolved in a quart of new milk, and a faint acid 

 reaction was appreciable only after the lapse of 96 hours. 

 After 120 hours only a film of cream had separated. 22 A, 

 August 31, 1872, 210. 



NEW PICKLE FOR MEAT. 



A new saline solution for pickling meat, invented by Mr. 

 Newton, is prepared by mixing 84 parts of the bisulphate of 

 magnesia with 92 parts of bisulphate of lime. The former 

 salt is obtained by saturating bisulphate of lime with the 

 carbonate of magnesia, and the latter by treating bisulphate 

 of magnesia with carbonate of lime. The specific gravity 

 of the solution to be made should vary between 1.020 and 

 1.080, or thereabout. 4 B,July, 1872, 565. 



MEIDINGER FREEZING APPARATUS. 



Dr. Meidinger of Baden has constructed a little apparatus 

 for freezing cream or cooling wine, etc., which has been very 

 favorably received, as being simple, elegant, and automatic. 

 The freezing mixture consists Of finely pounded ice and a sat- 

 urated solution of table salt. Since, however, the melting ice 

 necessarily dilutes this solution, a reservoir containing dry 

 salt is introduced in such a manner as to constantly supply 

 the deficiency of salt and keep the solution unaltered upon the 

 point of saturation. For this purpose Dr. Meidinger advises 

 the following arrangement : In an external cylindrical ves- 

 sel, a bad conductor of heat and very much like our common 

 water cooler, an annular perforated vessel is suspended, to 

 contain the dry salt above mentioned. A slightly conical 

 metallic cup receives the material to be acted upon, and fits 

 into the circular opening left for the purpose. The mush of 

 pounded ice and brine is poured into the outer vessel, up to 

 a certain mark, just enough to make it rise to the very rim, 

 as soon as the cup containing the cream, etc., is slowly pressed 

 down. This rising ice mixture enters the reservoir of dry 



