. I @2.50 PER TEAR. 
TBItluS . i single ,\ 0 ., Eight Cents. 
NEW YORK CITY AND ROCHESTER, N. Y. 
nnnTrnio.i* Beeliman St., New York. 
OFFICE*. j S 2 iiulinlo St., Roelicstt r. 
YOL XXIY. NO. 22 . 
FOR THE WEEK ENDING SATURDAY, DECEMBER 2 , 1871. 
WHOLE NO. I MO. 
[Entered according to Act of Congress. In the year 1871. by D. 1). T. MooitK, In the office of the Librarian of Congress, at Washington.) 
rclntcctitcf 
tnttiitrb 
A FARM HOUSE AND PLAN, 
ON HEATING WINES, 
The favorable influence of heat, especially 
on diseased wines, or to improve their qual¬ 
ities, was well known a long time ago, but 
like many other discoveries, it had remained 
without any practical application, until 
18*40, when Vergnettk-Lamotue, an emi¬ 
nent Vitieuliurer of Lyons, in France, culled 
the first attention to its industrial bearing, 
presenting some new facts and experiments. 
Since then many other attempts have been 
made in that line, more or less successful. 
Nevertheless the origin of the disease of 
wines was still unknown until 180*4, when 
Pasteur proved, before the French. Acade¬ 
my of Sciences, that it was caused by the 
presence, in the wine, of some microscopic 
germs, parasites or spinges, which develop 
themselves with a wonderful rapidity at the 
expense of the substance of the wine itself, 
altering, sometimes, its qualities. This fact 
being once well ascertained the remedy was 
easily found out. To kill the germ in order 
to kill the disease was a very simple matter, 
afterward, and heat was discovered to he 
the best agent for that purpose. 
Pasteur had at first submitted the wine 
to a temperature above 75 degrees centi¬ 
grade, and found after that a heat, from 
50° to 55’ would destroy the germs. From 
the beginning, Veugnette-Lamothk had 
adopted in his experiments the temperature 
from 45° to 50° c. with very good result. 
The limits of that heat at which nue should 
act. being fixed by two different experiments, 
Pasteur, sure of his experiments, proceed¬ 
ed to call the attention of industrials to the 
great benefit of heating the wines so as to 
preserve them from all diseases, improving 
their quality, a practice theu very little 
known. 
As ever, when a new thing is brought 
before tbe public, a storm of opposition was 
raised against this method, one pretending 
that the presence of these germs was neces¬ 
sary, in some measure, to improve the tone, 
and that with fine wines the heat would de¬ 
stroy its high flavor or boquet , and decom¬ 
pose its alcoholic substances, etc. But ex¬ 
perience has proved exactly the reverse and 
iudustry was eager in applying this new 
method. 
At the Universal Exposition of Paris, an 
apparatus of Fuynel received a silver med¬ 
al. I shall not attempt to describe all the 
processes adopted from the beginning, for it 
will be sufficient to add that none of them 
were satisfactory and practical enough. The 
reasons arc obvious. In the manipulation 
of a small or great quantity of wine, the 
liquid is first drawn from the bottle or cask 
to he operated upon, and then poured back 
into them. This operation was entirely in¬ 
complete, and subjected to very great incon¬ 
veniences. The first objection advanced by 
Pasteur was the fatal contact of the wine 
with the atmosphere, and consequently the 
absorption of oxygen, most frequently per¬ 
nicious; secondly, new germs were again 
absorbed by the wine while it was poured in 
the bottle or cask, as Pasteur had proved 
that the air is the vehicle of myriads of mi¬ 
croscopic corpuscles or germs, which devel¬ 
op themselves instantaneously whenever 
they find a proper condition for life. We 
now plainly see how the first operation of 
heating the wine was entirely destroyed by 
the second operation of pouring it back into 
the cask; the wine cured was again inocu¬ 
lated with new germs. Again, in the cask 
containing the wine, myriads of germs were 
left attached to the inside surface, as well as 
upon tbe sheet of air instantly renewed, 
which laid upon the surface of that liquid. 
In order to prevent this inconvenience, ap¬ 
paratus was constructed so as to pour the 
mm 
PLAN OF FARM HOUSE. -• ELEY^ATTON 
Mi great lion atul design Tellier's apparatus un- 
alcohol, swers precisely the last objection laid down; 
d, it was for tbe fuel of the wine takes place inside of 
contact the cask itself, and in that manner the coil 
cask, or is combated to the very root. Fig. 1 shows 
Iphurous a peculiar copper serpentine carefully tinned 
posed to over. This serpentine 19 mounted upon an 
was not helicoidal furrow, which permits it to lie in¬ 
troduced easily through the bunghole of an 
ordinary cask. It, is also composed of two 
independent serpentines, the interior one 
being closed at its inferior extremity, whilst 
the exterior one i3 open at the same extrem¬ 
ity for a purpose we shall presently see. 
Fig. 2 shows the double completed ser¬ 
pentine placed in tile cask. By the aid of 
a rubber tube lined, the vapor is introduced 
through the adjutage, a, and it descends in 
the exterior serpentine, giving up its heat to 
the wine, wherein it is plunged. The abun¬ 
dant condensation of vapor which is natu¬ 
rally formed, and which would at last fill 
up the exterior serpentine and stop the ap¬ 
paratus, is driven away, by the vapor con¬ 
stantly arising, into the interior serpentine 
esides, it by the open extremity and expelled through 
the cask, the robinet, b, and again through a rubber 
ermsare tube e, into the reservoir d. Thanks to this 
selves in ingenious disposition, the exterior serpentine 
joints of is always filled with hot vapor, heating the 
have to wine without removing it from the cask, 
roy them whilst the interior serpentine carries away 
ike only the condensed water, to be used again in the 
NOTES FOR BUILDERS. 
To Remove a Screw IVom Wood. 
Heat a piece of iron rod hot, and put it 
on the top of the screw for a minute or two; 
then the screw-driver will easily get it out, 
if used while it is warm. 
The Eumclnu Grnpo in Missouri. 
At a recent meeting of the St. Louis 
Farmers’ Club, Dr. Spalding exhibited a 
IIow to Varnlsli. 
When applying varnish do it quickly, 
have the material cut or reduced with spirits 
of turpentine until it Hows nicely and wii li¬ 
mit a gummy feeling. Do not brush nfier 
the varnish begins to set, hut thoroughly lio- 
fore. A heavy or very light coat will not 
prove best, a medium coat should be (.he rule. 
After a little practice all of the furniture of 
the house, and Hie buggies, carriages, etc., 
about the premises may be kept looking like 
new, with little expense, and without em¬ 
ploying a practical painter. 
Rciicwhiic Paint. 
When paint lias an old, dingy look, take 
a flannel cloth, dampen it, and apply as 
much first quality Spanish whiling as will 
adhere to it, and rub Hie paint. But little 
rubbing will ho required to remove all dirt 
and grease. Rinse thoroughly with pure 
water, and theu rub dry with a soft cloth. 
Paint thus cleaned looks like new, and does 
not receive such injury as from soap suds. 
This process of cleaning is a good one to 
perform before laying varnish over old paint. 
Fiqure 2, 
Screw-drivers. 
In a majority of cases blacksmiths and 
wood workmen do not have tlieir screw¬ 
drivers in condition to drive a screw easily 
or tight, they content themselves with bevel¬ 
ing off the sides of the bit wedge-shape and 
wondering why the screw runs so hard. The 
proper way to grind a screw-driver is to 
give ft long level, leaving the edge nearly as 
broad as the slot in the screw head ; to do 
this, several different sized bits should be 
used. After the bit is ground to a proper 
shape, place it In a vise, and, with a tiireo- 
corneml file, cut two or three channels on 
each side, close to and parallel with the 
edge; this will cause the bit to hold in the 
slot of the screw head without slipping.— 
Carriage Journal. 
Let our readers contribute any useful 
notes for builders, which may belong to 
their practice. A very simple matter is 
often most useful and least known! 
ground plan op farm house. 
