J. HOUSEHOLD ECONOMY. 369 



ace proper, or cellulose, all the starchy matter having been 

 passed through the sieve with the juice. This is next to be 

 diluted with water, in proportion to the quantity of starchy 

 matter thus obtained, and the whole is then placed in a clean 

 copper kettle, one or two per cent, of concentrated sulphuric 

 acid being added, and heated long enough to transform the 

 starch into grape sugar. The sulphuric acid is to be neu- 

 tralized by means of carbonate of lime ; the gypsum or the 

 sulphate of lime thus produced allowed to settle, and the liq- 

 uid to become clear, and then poured off. The liquid is to 

 be left for fermentation to take place, either with or without 

 the use of yeast. A liquid having eight or ten per cent, of 

 sugar can easily be made to have four or five per cent, of al- 

 cohol after fermentation, which, by its subsequent acidifica- 

 tion, will yield a vinegar of five to six per cent, of acetic acid. 

 8 G.Feb. 16, 54. 



NEW ARTICLE OF CONCENTRATED FOOD. 



A concentrated preparation of food, somewhat similar in 

 composition and character to the celebrated " peas pudding" 

 used in the late French and German war, is made by Mr. 

 Batty, of England, by first reducing peas to a fine state of di- 

 vision, either by boiling and then rubbing them down, or by 

 grinding into meal. To this meal he adds a quantity of Lie- 

 big's extract of beef and a small quantity of the concentrated 

 essence of meat. He then introduces a mixture of fresh veg- 

 etables, such as carrots, turnips, onions, etc., reduced to a pulp. 

 Mint may be introduced in the form of dry powder, and cel- 

 ery may be used in the form of an essence. Pepper and oth- 

 er condiments are added to suit the taste, and salt as may be 

 required. 8 +1, June 1,118. 



TIN-FOIL FOR PRESERVING LEMONS. 



Tin-foil has long been used with excellent effect as a pre- 

 servative from the air of various substances that require such 

 exclusion, especially such as chocolate, tobacco, cocoa-butter, 

 efflorescent and deliquescent salts, etc. Quite recently a new 

 application has been made of it in the preservation of lemons, 

 which, as is well known, soon become dry and hard when ex- 

 posed to the air, and ultimately parchment-like and covered 

 with mould. The foil, however, has the effect of preventing 



Q2 



