INDEX. 



461 



Canneries, division of labor in the 



American, 379 

 manufacture of tin cans in the 



American, 379 

 preparation of sugar- syrup in, 



379, 380 



Canning and evaporating of fruit, 

 manufacture of catchups, fruit- 

 butters, marmalades, jellies, 

 pickles, and mustard, 371- 

 427 

 factory, arrangement of a, 381, 



382 



fruits, national importance of, 

 for the United States and Eng- 

 land, 374 

 fruits, suitable and unsuitable for, 



375 



varieties of fruits preferred by the 

 North American factories for, 

 375, 376 

 Cans, apparatus for the expulsion of 



air from, 379, 380 

 bath for, 383 

 importance of, 376 

 labelling of, 383 

 method of heating in boiling 



water, 380 



preserving in air-tight, 374-385 

 steaming of, 379 

 testing of, 383 



"Cappers" and their work, 383 

 Caramel, preparation of, 154 

 Carbonate of lead by the Clichy and 



the Dutch processes, 296 

 Carbonic acid, 314, 315 



quantity of, developed dur- 

 ing fermentation, 315 

 Casks, acidulation of, 182 

 Catchups, 385-388 

 Cauliflower, pickling of, 422 

 Celery vinegar, 173 

 Cellulose, action of alkaline solutions 



upon, 218 



action of various acids upon, 218 

 composition of, 215 

 conversion of, into dextrin and 



starch, 217 

 conversion of, into gun-cotton, 218 

 Champagne cider, 329 



manufacture of, 347, 348 

 gooseberry, 363-365 

 Charbon roux, 230 

 Charcoal, 230-232 



apparatus for the abstraction of, 

 227 



harcoal 



composition of, 230 

 for filling generators, 65 

 influence of the degree of carbon- 

 ization and of the variety of 

 wood upon the yield of, 231 

 properties of, 232 

 quantity of, obtained at various 



temperatures, 231 

 torrified, 230 

 wood-vinegar, wood-spirit, and 



tar, yield of, 250-253 

 Charcoals, difference in the elemen- 

 tary composition of, 231 

 for technical purposes, 230, 2.31 

 Chemical examination of the raw ma- 

 terials and control of the operations 

 in a vinegar factory, 197-209 

 Cherries, difficulties in canning, 375 

 Cherry-wine, preparation of, 368 

 Chillies in vinegar, determination of, 



214 

 Christl, acetic acid obtained from lead 



acetate by, 258 

 Chromic acetate, 279 

 Chromium acetates, 278, 279 

 Chromous acetate, 279 

 Cider, acidity in, 349 



adulteration of, 350-352 



and fruit-wines, practice of the 



preparation of, 316-329 

 artificial wines from, 348, 349 

 clarification of, 342 

 Devonshire, 345 

 directions for bottling, 344, 345 

 diseases of, 349, 350 

 distillation of, 353, 354 

 for export, treatment of, 342 

 freezing of, 346, 347 

 from apples, 329-354 

 from apples and pears, 329-356 

 heating of, 345, 346 

 manufacture of brandy from, 



352-354 

 manufacture of, in the Island of 



Jersey, 345 

 mill, English, 316 



portable, invented by \> . (J. 



Hickock, 316 



Willson's telegraph, illus- 

 trated and described, 322, 

 323 



minimum limit for the composi- 

 tion of pure, 351 

 modes of improving the taste of, 

 342, 343 



