476 ANNUAL HECORD OF SCIENCE AND INDUSTRY. 



dered, intimately mixed, and fused in a crucible. The fused 

 mass is then poured out, and, after cooking, is rubbed np to a 

 paste. The copper vessel is to be coated inside with this 

 preparation, applied by means of a brush, and the vessel placed 

 in a moderately warm place, so that the-coating may dry uni- 

 formly; after, which it is subjected to a gradually increasing 

 heat, till at length the preijaration fuses. On cooling, the 

 vessel is found to be protected internally by a white, opaque 

 enamel, adhering very firmly to the copper, not chipping off 

 by ordinary knocking and rubbing, and impervious to vege- 

 table acids. 21 A^ September^ 1872, 850. 



VESSELS FOR TRANSPORTATION OF MILK. 



Wooden vessels, of about four and a half gallons' capacity, 

 are highly recommended by Mr. Byern, a practical dairyman, 

 for transportation of milk to considerable distances. He 

 gives the following as his practice : The vessels, as soon as 

 emptied, are rinsed with warm water and sent back; and 

 since they remain in this half-cleansed condition twenty-four 

 hours, they often acquire a decidedly acid odor, which is, 

 however, completely removed by first Avashing them out 

 thoroughly with warm, not boiling, water, then rinsing them 

 with about three pints of a solution of washing soda for 

 every twenty vessels, by pouring it from one to another. 

 They are then placed, mouth downward, on a shelf in the 

 open air until the next morning ; and, shortly before using, 

 they are again rinsed with cold water. 8 C, October 3, 1872, 

 324. 



ACETATE OF SODA FOR PRESERVING FOOD. 



A new process for preserving alimentary substances has 

 lately been communicated to the Academy of Sciences of 

 Paris, the essential feature of which consists in the use of 

 acetate of soda instead of the common salt ordinarily em- 

 ployed. The substance to be preserved is to be placed in a 

 barrel, with layers of the acetate of soda interposed in the 

 proportion of one fourth, by weight ; and in winter the tem- 

 perature must be at least 68 Fahr. After twenty-four hours, 

 the barrel must be turned, and in forty-eight hours the oper- 

 ation is completed; the salt having then absorbed the water 

 of the meat, Avhich may be kept in the pickle or dried in the 



