30 



Building and Architecture. 



THE PREVENTION OP DAMPNESS IN BUILDINGS; 



with Remarks on the Causes, Nature and Effects of Saline, Efflores- 

 cences and Dry-rot, for Architects, Builders, Overseers, Plasterers, 

 Painters and House Owners. By Adolf Wilhelm Keih. Translated 

 from the German of the second revised Edition by M. J. Salter, F.I.C, 

 F.C.S. Eight Coloured Plates and Thirteen Illustrations. Crown 8vo. 

 115 pp. Price 5s.; India and Colonies, 5s. 6d. ; Other Countries, 

 6s. ; net. 



Contents. 

 The Various Causes of Dampness and Decay of the Masonry of Buildings, and the 

 Structural and Hygienic Evils of the Same — Precautionary Measures during Building against 

 Dampness and EfBorescence — Methods of Remedying Dampness and Bfflorescences in the 

 Walls of Old Buildings — The Artificial Drying of New Houses, as well as Old Damp Dwellings, 

 and the Theory of the Hardening of Mortar — New, Certain and Permanently Efficient. 

 Methods for Drying Old Damp Walls and D\yellings — The Cause and Origin of Dry-rot ; its 

 Injurious El¥ect on Health, its Destructive Action on Buildings, and its Successful Repres- 

 sion — Methods- of Preventing Dry-rot to be Adopted During Construction — Old Methods 

 of Preventing Dry-rot — Recent and More BfRcient Remedies for Dry-rot — Index. 



HANDBOOK OF TECHNICAL TERMS USED IN ARCHI- 

 TECTURE AND BUILDING, AND THEIR ALLIED 

 TRADES AND SUBJECTS. By Augustine C. Passmore. 



Demy 8vo. 380 pp. 1904. Price 7s. 6d. ; India and Colonies, 8s. ; 

 Other Countries, 8s. 6d. ; strictly net. 



Foods and Sweetmeats. 



THE MANUFACTURE OF PRESERVED FOODS AND 



SWEETMEATS. By A. Hausner. With Twenty-eight 

 Illustrations. Translated from the German of the third enlarged 

 Edition. Crown 8vo. 225 pp. Price 7s. 6d. ; India and Colonies, 

 8s. ; Other Countries, 8s. 6d. ; net. 



Contents. 



The Manufacture of Conserves—Introduction— The Causes of, the Putrefaction of Food 

 — The Chemical Composition of Foods — The Products of Decomposition — The Causes of Fer- 

 mentation and Putrefaction — Preservative Bodies— The Various Methods of Preserving Food 

 — The Preservation of Animal Food — Preserving Meat by Means of Ice — The Preservation 

 of Meat by Charcoal — Preservation of Meat by Drying — The Preservation of Meat by the 

 Exclusion of Air — The Appert Method — Preserving Flesh by Smoking — Quick Smoking — Pre- 

 serving Meat vi'ith Salt — Quick Salting by Air Pressure — Quick Salting by Liquid Pressure — 

 Gamgee's Method of Preserving Meat — The Preservation of Eggs — Preservation of White 

 and Yolk of Egg — Milk Preservation — Condensed Milk — The Preservation of Fat — Manu- 

 facture of Soup Tablets — Meat Biscuits — Extract of Beef — The Preservation of Vegetable 

 Foods in General — Compressing Vegetables — Preservation of Vegetables by Appert's Method 

 — The Preservation of Fruit — Preservation of Fruit by Storage — The Preservation of Fruit 

 by Drying— Drying Fruit by Artificial Heat — Roasting Fruit — The Preservation of Fruit with 

 Sugar — Boiled Preserved Fruit — The Preservation of Fruit in Spirit, Acetic Acid or Glycerine 

 —Preservation of Fruit without Boiling — Jam Manufacture — The Manufacture of Fruit 

 Jellies — The Making of Gelatine Jellies — The Manufacture of " Sulzen " — The Preservation of 

 Fermented Beverages — The Manufacture of Candies— Introduction— The Manufacture of 

 Candied Fruit — The Manufacture of Boiled Sugar and Caramel — The Candying of Fruit — 

 Caramelised Fruit — 'The Manufacture of Sugar Sticks, or Barley Sugar — Bonbon Making — 

 Fruit Drops — The Manufacture of Drag^es — The Machinery and Appliances used in Candy 

 Manufacture — Dyeing Candies and Bonbons — Essential Oils used in Candy Making — Fruit 

 Essences — The Manufacture of Filled Bonbons, Liqueur Bonbons and Stamped Lozenges — 

 Recipes for Jams and Jellies— Recipes for Bonbon Making— Drag^es-Appendix— Index. 



