RECENT SCIENTIFIC NOTES. 619 
Manual of Vinegar Making, just published in Germany. The principal 
fault of the old process consists in throwing away the pulp after the 
juices are expressed. As this, however, contains a large percentage of 
starch, excellently adapted for conversion into vinegar, it is necessary 
to prepare the fruit so as to save this portion of its substance. With 
this object itis to be grated, exactly as potatoes are prepared in the man- 
ufacture of starch, and the pulp passed through a moderately fine sieve, or 
through a coarse and open-meshed cloth. There isthus nothing left behind 
but the pomace proper, or cellulose, dll the starchy matter having been 
passed through the sieve with the janice. 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, 1 or 2 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 neutralized by means of carbonate of lime; the gypsum or the 
sulphate of lime thus produced allowed to settle, and the liquid to be- 
come clear, and then poured off. This liquid is to be left for fermentation 
to take place, either with or without the use of yeast. A liquid having 
8 or 10 per cent. of sugar can easily be made to have 4 or 5 per cent. of 
aleohol after fermentation, which, by its subsequent acidification, will 
yield vinegar containing 5 to 6 per cent. of acetic acid. 
_ Season for cutting timber.—According to Dr. Hartig, March and April 
are the most favorable months for cutting timber intended to be used 
by builders and carpenters, the average per cent. of moisture being less 
than 47, while in the three following months the average is 48, and in 
the three winter months, 51. He states that properly-seasoned timber 
contains from 20 to 25 per cent. of water, and never less than about 10 per 
eent.; and if the moisture is entirely removed by artificial means the 
wood loses its elasticity and flexibility and becomes brittle. Any artifi- 
cial seasoning of wood should be carried on very gradually; the tem- 
Sage at the beginning being low, and the process not carried too 
ar. 
Seasoning of wood.—A writer in an English journal states that 
small pieces of non-resinouS wood can be perfectly seasoned by boiling 
them four or five hours, the process taking the sap out of the wood, which 
shrinks nearly one-tenth in the operation. The same writer states that 
trees felled in full leaf, in June or July, and allowed to lie until every 
leaf has fallen, will then be nearly dry, as the leaves will not drop of 
themselves until they have drawn up and exhausted all the sap of the 
tree. The time required is from a month to six weeks, according to the 
dryness or wetness of the weather. The floor of a mill laid with poplar 
so treated, and cut up and put in place in less than a month after the 
leaves fell, has never shown the slightest shrinkage. 
Baobab bark as a new jiber.—it is well known that great efforts are 
being made over alli the world to increase the supply of material for the 
manufacture of paper and textile fabrics, by caliing into play substances 
previously unthought of in this connection. Among the later addi- 
tions to the series may be mentioned the fibrous bark of the baobab 
tree, (Adansonia digitata.) This is said to be worth in England from 
$70 to $75 per ton. It furnishes, also, an almost indestructible cordage. 
Utilizing the grease of sheep's wool.—An additional instance of the 
possibility of converting what, was formerly considered refuse into 
valuable material is seen in the case of the fatty matter contained in 
sheep’s wool, and technically known as suant. ‘This contains about 40 
