SACCHAROMETER 



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RYE (Scigle, Fr. ; Eoffgen, Ger.) is a cereal grain (Secale cereale), supposed to be a 

 native of Crete, and apparently used at a very early period by man. The culture of 

 rye is confined to the temperate zones. Rye consists, according to the analysis of 

 Einhof, of 24'2 of husk, 65'6 of flour, and 10'2 of water, in 100 parts. This chemist 

 found in 100 parts of the flour, 61'07 of starch, 9'48 of gluten, 3'28 of vegetable 

 albumen, 3'28 of uncrystallisable sugar, 11'09 of gum, 6-38 of vegetable fibre, and the 

 loss was 5'62, including a vegetable acid not investigated. Some phosphate of lime 

 and magnesia is also present. 



Eye-straw has been long used and celebrated for the manufacture of straw-plait. 



RYE, ERGOT OP. (Secale cornutum). The grain rye is subject to a disease 

 (Spermedia clavis) commonly known as ergot, which causes the grain to turn black. 

 It is produced by the attack of a fungus known as Cordyceps purpurea. The ergot is 

 used medicinally. See Pereira's Matcria Medica. 



SABXCA "WOOD. A wood grown in Cuba, and used for ship-building. It is 

 the produce of Lysdonia Sabica. 



SABXiE. A valuable fur obtained from the marten. See FUB. 



SABOT. A wooden shoe. The manufacture of these in France is very important. 



SABOTXERE. An apparatus for making ices ; it is composed of two principal 

 parts a pail which is indented towards the top and covered, and the sabdtiere, or inner 

 vessel, slightly conical, which is inserted in the pail, on which it rests by a projecting 

 border or rim ; this vessel is closed at the bottom like a cup, and open at the top to 

 admit the creams to be iced. The freezing-mixture is turned into the pail, and the 

 creams to be iced into the inner vessel ; its cover is then fastened by the hook, and 

 the vessel is set into the pail among the freezing liquid ; then taking the whole by the 

 handle of the sabotiere, an alternate motion of rotation is given to it for about a quarter 

 of an hour, when the cream is sufficiently frozen. See FREEZING MIXTURE. 



SACCHAROIVXETER is the name of a hydrometer, adapted by its scale to point 

 out the proportion of sugar, or the saccharine matter of malt, contained in a solution 

 of any specific gravity. Brewers, distillers, and the Excise, sometimes denote by the 

 term ' gravity ' the excess of weight of 1,000 parts of a liquid by volume above the 

 weight of a like volume of distilled water, so that if the specific gravity be 1045, 1070, 

 1090, &c. ; the gravity is said to be 45, 70, or 90 ; at others, they thereby denote the 

 weight of saccharine matter in a barrel (36 gallons) of worts ; and again, they denote 

 the excess in weight of a barrel of worts over a barrel of water, equal to 36 gallons, 

 or 360 pounds. This and the first statement are identical, only 1,000 is the standard 

 in the first case, and 360 in the second. 



The saccharometer used by the Excise, and by the trade, is that constructed by the 

 late Mr. R. B. Bate. The instrument is composed of brass ; the ball or float being a 

 circular spindle, in the opposite ends of which are fixed a stem and a loop. The stem 

 bears a scale of divisions, numbered downwards from the first to 30 ; these divisions, 

 which are laid down in an original manner, observing a diminishing progression 

 according to true principles ; therefore each division correctly indicates the one- 

 thousandth part of the specific gravity of water ; and further, by the alteration made 

 in the bulk of the saccharometer at every change of poise, each of the same divisions 

 continues to indicate correctly the said one-thousandth part throughout. 



The following Table shows the quantities of sugar contained in syrups of the an- 

 nexed specific gravities. It was the result of experiments carefully made by the late 

 Dr. Ure : 



