1873O Scientific Aspect of the International Exhibition.- 391 



almonds or carraway comfits are coloured, if required, by 

 the introduction of colouring matter into the pan during the 

 final coating. A description is given, although the process 

 is not yet shown (by Messrs. Hill and Jones), of the method 

 by which essences and liqueurs are confined within sugar 

 vessels : — Shallow trays, about fifteen inches wide, are filled 

 with starch flour. A " strike," or levelling edge is drawn 

 over, and the surface thereby smoothed. On the under side 

 of a narrow board, about eighteen inches long and four 

 inches broad, are fastened a number of plaster-of-Paris 

 moulds, of the forms to be made. These narrow boards are 

 laid on the starch flour again and again, until the surface is 

 indented with the designs. A pan of clarified sugar, at 

 such a temperature and consistency as the workman deems 

 suitable, is added to it and well stirred in the non-crystal- 

 lisable liquid. Each design is thus filled with a crystallisable 

 and non-crystallisable substance, and the manufacturer takes 

 advantage of a physical law, that under these conditions the 

 crystalline element squeezes into the interior the non-crys- 

 talline one. Mr. Rigg thinks this method of making con- 

 fectionery suggestive of the vesicular cavities coming under 

 the notice of the geologist and mineralogist in agates, &c, 

 and he refers to Nicol's paper, " On Fluid in Minerals," 

 given in the " Edinburgh Philosophical Journal," for 1828-9. 

 Near at hand, Messrs. Tulloch and Co. exhibit some 

 cocoa-flaking machinery, the cocoa being forced between a 

 fixed edge and a rotating disc. Messrs. Tallerman show 

 their process of preserving meat by the immersion of the 

 cases containing the meat in chloride of calcium. Messrs. 

 Criscuolo, Kay, and Co. have a very interesting exhibit 

 illustrating the method of manufacturing maccaroni, in 

 which Semolina wheat is kneaded into a dry dough, the 

 dough being forced through a heated cylinder, and then 

 through apertures of the size the maccaroni is intended to 

 assume, whence it is taken to the drying-room. Another 

 apparatus for preparing cocoa is shown by the Compagnie 

 Francaise. Farther on is the machinery devised by Messrs. 

 Colman for separating pure mustard from the seed, and 

 a most noisy exhibit it is. The seed is first crushed between 

 steel rollers, and then in a stamping mill, whence it is trans- 

 ferred to a series of sieves shaken by mechanical means. 

 At the same time is shown the method of constructing the 

 canisters and the cases in which these are packed. . Messrs. 

 Car and Cunningham exhibit a " disintegrating flour mill," 

 and Messrs. Batty the preparation of oranges for mar- 

 malade. 



