BARWOOB 20a 



tlio ventilation in obedience to its indications. So strongly was this felt by the. 

 Meteorological Committee who, in 1868, carefully examined the question, that they 

 proposed to send telegraphic intelligence of storms arising as they always do from 

 disturbances of the .atmospheric pressure to colliery proprietors. Messrs. Scott and 

 Galloway conclude their paper above referred to in the following words : 

 ' Whether, therefore, the barometer falls or the temperature rises, it is absolutely 

 necessary to keep a most careful watch over the amount of air passing through the 

 workings, in order to prevent the formation of dangerous accumulations of explosive^ 

 mixtures of air and fire-damp in all mines in- which the* margin between danger and 

 safety is very small. . . . The one cry whether we look to security against explosion, 

 or to afford to miners an atmosphere which is respirable without injury to health 

 is more air.' See COAL-MIXIXG and VENTILATION OF MINES. 



BARREGE. A woollen fabric, in both warp and woof, whifch takes its name 

 from the district in which it was first manufactured the especial locality being a 

 little village named Arosons, in the beautiful valley of 'Barreges. ' It was first em- 

 ployed as an ornament for the head, especially for 'sacred ceremonies, as baptism and 

 marriage. Paris subsequently became celebrated for its barrege's, but these were 

 generally woven with a warp of silk. Enormous' quantities' of cheap barreges are 

 now made with a warp of cotton. 



BAR&EXi. (Baril, Fr.) A round vessel, 'or cask, of greater length than breadth, 

 made of staves, and hooped. 



The English barrel wine measure contains 3l gallons. 



(old) beer ,,' .36 . . 



,, (old) ale . 32 . . . . ; 



beer vinegar 34 . . 



contains 126 Paris pints : 



The ale and beer barrels were equalised to 34 gallons by a statute of William and 

 Mary. The wine gallon, by a statute of Anne, was declared to be 231 cubic inches ; 

 the beer gallon being usually reckoned as 282 cubic inches. The imperial gallon is. 

 277'274 cubic inches. The old barrels now in use are as follows : 



Wine barrel 26| imperial gallons. 



Ale (London) . . ., 33ff 



Beer ... 36?f 



Ale and beer, for England . . 34J 



The baril de Florence is equivalent to 20 bottles. 



The Connecticut barrel for liquors is 31i gallons, each gallon to contain 231 cubic 

 inches. The statute barrel of America must be from 28 to 31 gallons. The barrel of 

 flour, New York, must contain either 195 Ibs. or 228 Ibs. nett weight. The barrel of 

 beef or pork in New York and Connecticut is 200 Ibs. A barrel of Essex butter is 

 106 Ibs. A barrel of Suffolk butter is 256 Ibs. A barrel of herrings should hold 

 1,000 fish. A barrel of salmon should measure 42 gallons. In machinery, anything, 

 hollow and cylindrical. 



BARROWS. In mining, heaps of waste stuff raised from the mine ; rubbish, 

 called in Cornwall ' deads.' The conical baskets into which salt is put. 



BARWOOD. .An African, red dye-wood, the produce of the Saphita nitida, 

 belonging to the "Legmninosa or pea-order a tree which also yields Camwood. Al- 

 though distinctions are made between sandal or saunders wood, camwood, and bar- 

 wood, they appear to be very nearly allied to each other at least, the colouring- 

 matter is of the same composition. They come, however, from different places. See 

 CAMWOOD and SANDAL WOOD. 



MM. Girardin and Preisser thus describe barwpod : 



This wood, in the state of a coarse powder, is of a bright red colour, without any 

 odour or smell. It imparts scarcely any colour to the saliva. 



Cold water, in contact with this powder, only acquires a fawn tint after five days' 

 maceration. 100 parts of water only dissolve 2'21 of substances consisting of 0-85 

 colouring-matter and of 1 -36 saline compounds. Boiling water becomes more strongly 

 coloured of a reddish yellow ; but, on cooling, it deposits a part of the colouring- 

 principle in the form of a red powder. 100 parts of water at 212 dissolve 8'86 of 

 substances consisting of 7'24 colouring-principle, and 1*62 salts, especially sulphates 

 and chlorides. On macerating the powder in strong alcohol, the liquid almost imme- 

 diately acquires a very dark vinous red colour. To remove the whole of the colour 

 from fifteen grains of this powder, it was pecessary to treat it several times with boil- 

 ing alcohol. The alcoholic liquid contained 0-23 of colouring-principle and 0-004 of 



