Feb. 26. 1853.] 



NOTES AND QUERIES. 



217 



favourites of particular persons, as in these in- 

 stances : — " The King of Denmark's Galliard," 

 " The Earl of Essex's Galliard," " Sir John Souch 

 his Galliard," " Sir Henry Noell his Galliard," &c. 

 — See Douland's Lachrymce^or Seaven Tears, 1603. 



The galliard is a lively air in triple time : Bros- 

 sard intimates that it is the same with the Ro- 

 manesca, a favourite dance with the Italians. It 

 is graphically described in Burton's Anatomy of 

 Melancholy : 



" Let them take their pleasures, young men and 

 maides flourishing in their age, fair and lovely to be- 

 hold, well attired, and of comely carriage, dauncing a 

 Greek galUarde, and, as their dance required, kept 

 their time, now turning, now tracing, now apart, now 

 altogether, now a curtesie, then a caper, &c., that it was 

 a pleasant sight." 



Christopher Sympson, in his Compendium of 

 Practical Musick (ed. 1678, p. 116.), says: 



" A pavan doth commonly consist of three strains, 

 each strain to be play'd twice over. . . . Next in 

 course after a pavan follows a galliard, consisting some- 

 times of two, and sometimes of three strains." 



Specimens of the passamezzo pavan and galliard 

 may be found in Queen Elizabeth's Virginal Book, 

 in the Fitzwilliam Museum, Cambridge. One is 

 dated 1592. Others may be found in the Public 

 Library, Cambridge (MS. marked "D. d. 3, 18.") 

 Also in two rare printed books, — Robinson's School 

 of MvMck, fol. 1603 ; and Neder-landtsche Ge- 

 denck-clanck, Haerlem, 1626. The latter work 

 contains the " Passamezzo d'Anvers." 



EdWAKD F. E.IMBAULT. 



PHOTOGRAPHIC NOTES AND QUERIES. 



The Albumen Process. — In answer to Mr. Law- 

 rence's Queries regarding the albumen process 

 (in Vol. vii., p. 116.), I think I can supply him 

 with the information he requires. 



The albumen should be placed in a cup, or some 

 wide-mouthed vessel, and, after carefully remov- 

 ing from its surface every trace of air-bubbles, it 

 is to be poured carefully on the plate, and after 

 being flooded over the surface of it, the plate 

 being tilted on one side, the greater portion of the 

 albumen may be run off into the cup again. The 

 plate must not be held sideways, however, for 

 more than an instant ; and it must be brought as 

 soon as possible into the horizontal position, face 

 downwards, between the points of the wire sup- 

 port, as used by Messrs. Ross and Thompson ; and 

 being held by the cord attached to the wire sup- 

 port, it must be given a slow rotary motion. The 

 rate at which to cause it to rotate must be a matter 

 of experience, but must be such as to keep the 

 surface of albumen even, and neither to let it settle 

 in the centre, nor to leave that and pass completely 

 to the edges ; neither must too much of it be al- 



lowed to flow oflT, as then the coating will not be 

 thick enough. The best plan is to fix on the wire 

 support at the corner of the plate, and then pour 

 on the albumen, and then no time need be lost 

 between pouring off and giving the rotary motion. 

 The albumen will keep some time in a bottle; 

 but as soon as it begins to get curdy and opa- 

 lescent, it begins to lose in sensitiveness. The 

 plate, if well prepared, will remain sensitive and 

 in good order for two days at least, and being kept 

 in a dry and cool place is a great assistance to its 

 preservation. The addition of about five drops 

 of saturated solution of bromide of potassium to 

 every ounce of previously-iodized albumen causes 

 great depth and brilliancy in the negative. The 

 same sensitive bath answers over and over again, 

 as with collodion. The time of exposure cannot 

 be specified, as that varies almost indefinitely from 

 ten minutes to an hour and a half. 



In regard to obtaining greater sensitiveness, the 

 addition of starch size in the place of the water to 

 the albumen appears to increase it, and certainly 

 gives great improvement in depth of the blacks. 

 A very good way of beating up the albumen is as 

 follows: — Take a round stick, and having cut 

 several slits in it, from the bottom half-way up it, 

 insert into these several pieces of quill, so that 

 they may project on each side of the stick to the 

 length of about half an inch or a little more, and 

 tie up the bottom of the stick with some string 

 wound round it to keep the quills in place. Take 

 then the albumen, iodized as directed by Thorn- 

 thwaite or any other successful manipulator, and 

 place it in a tall cylindrical glass vessel ; and 

 taking the whisk as above prepared between the 

 palms of the hands, roll it backwards and for- 

 wards, keeping the part armed with the quills im- 

 mersed in the albumen. This is the most effective 

 method I know, and much less tiring than the old 

 method with the common whisk. 



In answer to another Querist, I have only to 

 reply that the black tints in the French positives 

 are due to the presence of starch, used as a size 

 for the paper. I have lately succeeded in pro- 

 ducing several very beautiful and brilliant effects 

 of this kind by passing the paper — French or En- 

 glish, it does not much matter which — first over a 

 size of starch, and next (after being dried) over a 

 combination of albumen and thin starch size, com- 

 posed of equal parts of each, to which, according 

 to the process of M. Le Gray, may be added one- 

 fifth of a saturated solution of chloride of ammo- 

 nium. This is only an improvement in the pro- 

 cess as described by M. Le Gray, and the rest of 

 the process will be found in his own book, or in 

 Thornthwaite's Guide. F. M. L. 



Torquay. 



Queries on Mr. Weld Taylor'' s Process. — I hope 

 Mr. Weld Taylor will not withhold (from those 



