426 ANNUAL KECORD OF SCIENCE AND INDUSTRY. 



cold ; third, the yield in butter is also more considerable 

 when the milk has been exposed to a low temperature ; 

 fourth, the skimmed milk, butter, and cheese are improved in 

 quality in the latter case. 



The explanation of these phenomena Tisserand thinks is 

 closely connected with the observations of Pasteur in regard 

 to the origin of ferments, and the alterations which are pro- 

 duced in the media into which they are introduced. He 

 suggests that this decided cooling prevents the evolution of 

 the living organisms composing the ferment, and the power 

 of producing alterations by their action, the influence of cold 

 in this respect being quite similar to that which occurs in the 

 manufacture of the Vienna beer by ice, which is so remarka- 

 ble in its qualities. 



There is still, however, a wide field of research open, which 

 Tisserand thinks should be investigated. However this may 

 be, he states that the preceding facts show how erroneous 

 are the views which have prevailed in France on the subject 

 of the manufacture of butter, namely, that the cream must 

 be kept at a temperature of 55 to 56, and not go below 

 this. On the contrary, he insists that the two cardinal req- 

 uisites for the proper manufacture, especially of butter, are 

 perfect cleanliness of the vessels used, etc., and the employ- 

 ment of a low degree of temperature. There has been a ten- 

 dency in France within the last few years toward the use of 

 lower temperatures than were formerly considered necessary; 

 but even these, according to Tisserand, are not sufficiently 

 low. 1 B, March 5, 1876, 349. 



COOKING LEGUMINOUS VEGETABLES. 



The lime salts in well-water frequently prevent the thor- 

 ough cooking of leguminous vegetables, especially of pease 

 and lentils, but the employment of rain or spring water does 

 not in all cases produce satisfactory results. By soaking 

 them overnight in soft water, success is more certain, as 

 they not only swell up, but part with an unpleasant acrid 

 substance. For this reason the water in which they have 

 been soaked should be poured ofi", and the vegetables washed 

 and cooked with fresh water. With old vesretables success 

 is more certain if we add to each one or tAvo quarts of soft 

 Avater in which they are to be soaked half a teaspoonful of 



