Licence: Public Domain Mark
Credit: The dictionary of daily wants / [Robert Kemp Philp]. Source: Wellcome Collection.
26/1152 page 16
Licence: Public Domain Mark
Credit: The dictionary of daily wants / [Robert Kemp Philp]. Source: Wellcome Collection.
![ALE vitli a soft cloth, and nib with a flannel until the polish is produced. To slain or ce/oKr.—This is etrected by simply ^ applying to the surface with a brush the oil or tincture ot tlie colour desii’cd; such as cochineal, saffron, alkanet, or verdigris. ALAUUM is the name given fo a me- chanical contrivance, by which persons may , be awakened on an emergency, or at any particular hour. An ordinary clock may be furnished with an alarum by being fitted with a chain and weight, which is adjusted in such a manner the night previously, as to ' at the hour required, and cause the clock to strike long and rapidly. The ' Weaver's Alarum, so called because it was used by those operatives, is very simple. It ‘ consistetl of a weight or bell, which was fas- tened to a piece of packthread, and placed in such a relative position to the candle, that at a certain time the flame reached and ^nited the packthread, causing the weight or bell to fall. Another alarum also consists ot a cup or other vessel placed over the head, into which water drops from another source ' above until the cup becomes full, overflows, and drops on the face of the sleeper. These simple but clumsy contrivances, are now superseded by a new and economical alarum, of American invention and manu- facture. The figures upon the face repre- sent the number of .» Ill 1 /I _ /f tiry j(om.g required to elapse before the ala- rum shall be allowed to go oil', 'fhus, if a person wished to sleep live hours, he would calculate that number of hours from the time of Ins going to bed, wliich, il' lie retired at eleven at night, would ex- tend to four o’clock in the morning. lie would, therefore, set the hands of the alarum at the figure seven, and at the last moment of the fifth hour, which would be four o’clock, the alurnm would go oft'with a loud ringing. ALHUMEN is an organic nutritive prin- ciple, which forms the chief ingredient in the white of eggs. It is one of the elemen- tary constituents of the blood, brain, and glands. It exists in cartilage, horn, hair, and nails, enters into the composition of oysters, whelks, periwinkles, and snails, and also occurs in vegetabies. The peculiar property of albumen is that of solidifying, or coagu- lating, when exposed to a moderate heat, in which state vegetable albumen is not to be distinguished from the white of egg. White of eggs, when applied to burns immediately ' after the accident, generally prevents them from rising in blisters; it also tends to abate recent inflammation of the eyes, if applied to the parts affected, spread upon soft linen. • It may also be used as a lotion for the face in the lieat of summer, as a preventive [ against sunburns and freckles. AliCOlIOE is a pure spirit, or essence, ' produced by fermentation, and constitutes the intoxicating principle in all fermented liquors. It acts as a powerful solvent on many vegetable substances, and therefore i.s extensively used in the preparation of'liqneurs for the table. It has been found hitherto iiniiossible to freeze alcohol with the greatest degree of cold that can be generated, hence its employment for thermometers. ALE.—A bushel and three quarters of ground malt, and a pound of hops, are suffi- cient to make 18 gallons of good family ale. As soon as the water boils, dip off halt of it into a tub or vat raised upon a bench about a foot and a half from the gi'ound, and which has a hole in its side, near the bottom, into which is put a spi- got and faucet sufficiently large, and over the end of which, in the vat, is fixed a bundle of small clean sticks, or other con- venient apparatus, to prevent the malt from running out. Let the hot water remain un- disturbed in the vat, till it has cooled doivn to about the temperature of 175 or ISO de- grees of Fahrenheit’s thermometer; or, in the absence of this instrument, till the face can be seen pretty distinctly in the water ; then nii.x the mult with the water gradually, stirring it with a mashing stick, or other con- venient spatula. Preserve a few liandfulls of the dry malt to strew over the surface after it is mi.xed, imorder to prevent as much as possible the escape of heat. The vat should also be covered with clotlis, more efl'ectually to keep the mixture hot, which piiKst remain undisturbed for three hours. The wort is then to be run out by the spigot and faucet. As soon as it has done so, pour on again upon the malt the same quantity of water, cooled in a tub to the same degree of heat as before, and let it remain with the malt half an hour, or somewliat longer. Then let the wort run off a second time. As you will now be enabled to judge how much more wort will be necessary to fill your cask, add as much more water, cooled down as before, as will be sufficient for the purpose, letting the last portion stand a short time in the vat, always remembering that for a cask of 18 gallons it is advisable to have at least 7 or 8 gallons of wort more than sufficient to fill the cask, to allow for waste and evaporation. When the worts have all been run ofl’, mi.x them together, and ]nit them into the copper, making it boil as quickly as possible. 'VVnen the wort is reduced by boiling to nearly the proper miantity, put m the one pound of hops, and let them boil in the wort for about twenty minutes, covering the copper over in the meantime to prevent the escape of the aroma of the hops. The boiling being com- pleted, let the wort be strained off into pro- per coolers. AMicn it is cooled down to 65 or 70 degrees, mix one quart of good yeast with a few gallons of the wort first, and al'terwards put f he whole together into a vat to ferment for two or three days or more; or put it at once into the cask, and let it ferment there. Tile necessary care must be taken to watch the fermentation in the cask, and All it up occtisioiially with the superfluous liquor. As soon ns the cask will bear a bung in it,](https://iiif.wellcomecollection.org/image/b24874619_0026.jp2/full/800%2C/0/default.jpg)
