OBSERTER AND RECORD 



OP AGRICULTURE, SCIENCE, AND ART. 



EDITED BY D. PEIRCE. 



Xo. lO ] 



Philadelphia, Monday, July 1, 1839. 



[Vol. I, 



The object of this paper is to concentrate and preserve, in a form suitable for future 

 reference, the most useful and interesting articles on the aforesaid subjects. Each 

 number will contain sixteen octavo pages, printed on good paper, and when a suffi- 

 cient amount is published to form a volume of convenient size, an alphabetical table 

 of contents will be published and forwarded to subscribers, in order for binding. 

 This number, shows the general plan of the work. 



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CONSERVE OP GRAPE. 



BY M. PAKME>-TIER. 



To preserve the conserve of grape, twice 

 as much juice of grapes is taken as the 

 boiler will hold; the juice is slowly boil- 

 ed, and the boiler filled up as fast as the 

 liquor evaporates; when all the juice is 

 got in, it is scummed, and the evaporation 

 continued until the liquor is reduced to 

 three-quarters. The fire is then dimi- 

 nished and the mass, in order to prevent its 

 acquiring a burnt taste, is kept continually 

 stirred with a large slice, till the operation 

 is finished. If this slice is hung to the 

 ceiling over the boilers, so as to reach to 

 the bottom of it, the stirring will be much 

 less fatiguing. 



The conserve is properly prepared 

 when it acquires a middling brown color, 

 and when a piece as big as a nut is drop- 

 ped upon a plate it does not spread upon 

 the plate. It should indeed be of the 

 consistence of honey, and poured very 

 hot into clean vessels, which are not 

 to be covered until it is quite cold. 



A very considerable use of this con- 

 serve would be to give the requisite de- 

 gree of strength to the juice of the grapes 

 which are too watery to form good keep- 

 ing wine, either on account of the back- 

 wardness of season, or the nature of the 

 plant. 



In preparing a conserve, the farmer 

 must beware of employing too much heat; 

 it must be recollected that sugar candy 

 loses its power of crystallization by being 

 kept too long over the fire. It is indeed 

 Vol. I.— 10 



by altering the form of the boilers, so as 

 to evaporate the superfluous water with 

 the least possible use of heat, that it has 

 been found practicable of late, to obtain 

 more sugar than before, with less treacle. 



If the superfluous water could be evap- 

 orated without the use of fire, it would 

 be desirable. 



Montgolfier says that he has made ex- 

 periments for twelve years on thickening 

 the juices of fruits. His process is simi- 

 lar to the graduation of saline brines, and 

 differs only in the use of a very simple 

 ventilator, by means of which he caused 

 30 cubic feet of air per second, to pass 

 through fagots of vine tivigs from bottom 

 to top. This quantity dissolved from 1 

 to 4 grains of water, according to its dry- 

 ness; and hence a working man working 

 the ventilator for 12 hours, caused the eva- 

 poration of nearly 300 lbs. of water; and 4 

 strong horses in a large ventilating appa- 

 ratus, might be made to evaporate 10,000 

 lbs. of water in 24 hours, so that nearly 

 3,000 lbs. of conserve of grape might be 

 prepared in that time. 



He also found that each cubic foot of 

 air lost one degree of temperature by dis- 

 solving a grain of water. 



N^ofe. — Graduating sirup by means of 

 artificial ventilation might be extended to 

 many operations. — Jinnahs de Chimie. 



LIQUID SUGAR PROM APPLES AND PEARS. 



BV M. DUBITC. 



Eight quarts of the full, ripe juice of 

 apples called orange, was boiled for a quar- 



