450 ANNUAL RECORD OF SCIENCE AND INDUSTRY. 



vinesrar. In a few hours the whole mass became firm, and 

 the beaker-glass was loosely covered with paper and placed 

 at the closed window of a low attic room. After ten weeks 

 it was found entirely unchanged in consistency, color, odor, 

 or flavor ; and tasted, prepared with the gravy, like freshly 

 cooked meat, although the lowest temperature of the room 

 during the whole period was 45-J, and soiled clothing, fruit, 

 etc., had been kept in the same room. He recommends the 

 process for army use. 28 C,Jtme, 1874, 468. 



PATENT COOLING APPARATUS FOR LIQUIDS. 



The following apparatus for cooling water, wine, milk, beer, 

 etc., has been patented in Vienna, and is claimed to be the 

 most efficient and convenient, and at the same time the cheap- 

 est. It consists simply of a tube, most conveniently made 

 of tin, with a tight-fitting cover, which is rapidly packed, by 

 aid of a wooden stamper, with pounded ice and salt, either 

 mixed or in alternate layers ; this is to be plunged into the 

 liquid that is to be kept cool. 5 (7, XXXVIIL, 1874, 303. 



REMOVAL OP DRY PUTTY. 



According to an English journal, the difficulty of remov- 

 ing hard putty from a window-sash can be obviated with 

 great readiness by singly applying a piece of heated metal, 

 such as a soldering-iron or other similar implement. When 

 heated (but not red-hot) the iron is to be passed slowly over 

 the putty, thereby rendering the latter so soft that it will 

 part from the wood very readily. 18 A, August 18, 1874, 

 601. 



pasteup's process with wine and beer. 



The supposition that wine treated according to Pasteur's 

 method ceased to be liable to deterioration, even with access 

 of organic spores, because the matter necessary for vegetable 

 growth was separated from the liquid in the operation, was 

 not substantiated by the experiments of Nessler, who found 

 that such wine when exposed to the air exhibited acetous 

 vegetation, in consequence of which vinegar was formed. Ab- 

 solute exclusion of air is therefore necessary for the complete 

 preservation of wine so treated. Application of the process 

 has also been made, with the most satisfactory results, at 



