38 
Varieties. 
(  Am.  Joor.  Phaem. 
t     Jan.  i,  1872. 
Vienna  1  east. — Dr.  Vigla. — This  yeast  is  prepared  in  the  following  manner  : 
— Previously-malted  barley,  mais  and  rye  are  ground  up  and  mixed,  next  put 
into  water  at  a  temperature  of  from  65°  to  75°;  after  a  few  hours,  the  saccharine 
liquid  is  decanted  from  the  dregs,  and  the  clear  liquid  brought  into  a  state  of 
fermentation,  by  the  aid  of  some  yeast.  The  fermentation  becomes  very  strong, 
and,  by  the  force  of  the  carbonic  acid  which  is  evolved,  the  yeast  globules  (the 
size  of  which  averages  from  10  to  12  millims.),  are  carried  to  the  surface  of  the 
liquid,  and,  forming  a  thick  scum,  that  substance  is  removed  by  a  skimmer, 
placed  on  cloth  filters,  drained,  washed  with  a  little  distilled  water,  and  next 
pressed  into  any  desired  shape  by  means  of  hydraulic  pressure,  and  covered 
with  a  strong  and  stout  tightly- woven  canvas.  This  kind  of  yeast  keeps  from 
eight  to  fourteen  days,  according  to  the  season,  and  is,  both  for  bakers  and 
brewers,  very  superior  to  that  ordinarily  used  ;  the  extra  good  qualities  of  Vien- 
na beer  and  bread  are  partly  due  to  the  use  made  of  this  yeast  in  preparing  these 
articles. —  Chemical  News,  Dec.  8,  from  Journal  de  Pharmacie  et  de  Chimie 
October,  1871. 
New  Process  of  Panification. — Dr.  Sezille. — The  wheat  is  first  deprived  of  its 
epispermum  (outer  cover  or  husk)  by  means  of  properly  constructed  machinery  ; 
the  decorticated  grain  is  next  several  times  acted  upon  by  tepid  water  (about 
80°  for  the  first  bath  and  40°  for  the  subsequent  ones),  whereby  the  gummo- 
resinous  cover  of  the  grain  is  dissolved  and  removed.  This  removal  is  neces- 
sary on  account  of  the  fact  that  this  substance  becomes  very  deep  brown, 
almost  blackish,  colored  by  fermentation  of  the  dough ;  the  grain  at  the  same 
time  absorbs  from  65  to  70  per  cent,  of  water,  and  is  then  reduced  to  a  paste 
by  means  of  machinery  very  similar  to  that  used  in  chocolate  mills.  This  per- 
fectly white  pas»te  is  next  leavened,  and  after  fermentation  ready  for  baking.  By 
this  process,  from  the  same  quantity  of  grain  which  by  the  usual  process  only 
yields  108  to  110  kilos,  of  bread,  the  yield  is  increased  to  145  kilos,  of  very 
superior  quality  and  far  greater  nutritive  power  ;  moreover,  a  very  considerable 
saving  of  labor  and  expenses  connected  therewith  is  effected  by  the  application 
of  this  new  process,  which  has  been  thoroughly  tested  by  competent  and  inde- 
pendent scientific  as  well  as  practical  men. —  Chem.  News,  Lond.,  Dec.  1,  1871. 
from  Les  Mondes,  Nov.  23,  1871. 
Chromatized  Gelatine — It  has  been  recently  discovered  that  gelatine,  in  the 
presence  of  a  salt  of  chromium,  is  rendered  insoluble  by  the  chemical  action 
of  light.  The  most  important  application  of  this  "  chromatized  gelatine,"  thus 
far,  is  in  what  is  called  the  "heliotype  process."  This  is  virtually  a  new  art  of 
lithography,  which  promises  wholly  to  supersede  the  old  method.  If  paper 
coated  with  a  solution  of  bichromate  of  potash  and  gelatine  is  exposed  to  the 
light,  the  gelatinous  film  becomes  to  all  intents  and  purposes  a  lithographic 
stone,  from  which  an  indefinite  number  of  copies  of  a  photographic  negative 
may  be  printed. 
This  chromatized  gelatine  is  also  employed  in  a  new  process  for  rendering 
woven  fabrics  waterproof.  Cotton  and  linen  that  have  been  soaked  in  a  weak 
solution  of  gelatine  or  glue  and  bichromate  of  potash  become  waterproof  on  ex- 
posure to  daylight,  without  becoming  impervious  to  air.-  Technologist,  Dec,  1871. 
