362 ANNUAL RECORD OF SCIENCE AND INDUSTRY. 



COLORING FOR BUTTER. 



According to the Moniteur Scientifique, a coloring matter 

 much superior to the annotto for coloring butter may be pre- 

 pared from carrots. For this purpose the roots are to be* cut 

 in slices and dried, and afterward ground to powder, and sub-' 

 jected to the action of sulphide of carbon. An extract can 

 be obtained in this way which, rapidly crystallized, furnishes 

 pure carotine, an insipid, inodorous substance, resembling aliz : 

 arine in appearance. 1 A, March 17, 130. 



E GG-0 IL. 



Few of our readers are aware, we presume, that an oil can 

 be made from the yolk of eggs, or that this is manufactured 

 or used in any quantity. We are informed, however, that 

 such is the case in Russia, and that a large quantity is there 

 prepared for various purposes. The better qualities are used 

 for salad-dressing, and considered very much superior to olive- 

 oil ; while from the more common kinds is manufactured the 

 well-known Kasan soap. Both articles are too expensive for 

 ordinary use, the soap especially, which is only employed 

 among the cosmetics and toilet articles of the wealthy Rus- 

 sian ladies. 7 C, G 71, v., 304. 



PRESERVING EGGS. 



The French Journal de Pharmacie contains an account of 

 various experiments made in France on the best method 

 of preserving eggs a subject of much importance there. 

 Among the different processes, the best, and at the same time 

 one of the simplest, was found to consist in rubbing some 

 vegetable oil (linseed especially) on the egg, this preventing 

 any alteration for a sufficient time, and proving to be much 

 more satisfactory than any other plan hitherto recommended. 

 17 A, October, 1870, 151. 4 



EFFECT OF KEEPING FLOUR IN BARRELS. 



As is well known, flour kept in barrels for a long time oft- 

 en acquires a peculiar odor, supposed to be derived from the 

 barrel. Professor Poleck, of Silesia, has lately made a care- 

 ful examination of such flour, and has ascertained that this 

 smell actually indicates an incipient decomposition prejudi- 



