Knight's cyclopædia of the industry of all nations, 1851 / [edited by George Dodd].

Date:
[1851]
Catalogue details

Licence: Public Domain Mark

Credit: Knight's cyclopædia of the industry of all nations, 1851 / [edited by George Dodd]. Source: Wellcome Collection.

    41/1000
    17 oonti'ary, described beet-root as 'one of the most bovintiliil gifts which tlio divine innnifi- ceuco had awarded to man upon the eartli.' The institute of Taris, in 1800, honoured him with a vote of thanks, but reported unfavour- ably of the practicability of his plan. Napo- leon however, in 1812, formed an imperial manufactory at Eambouillet, when the plan of Achard was put in practice, and partly suc- ceeded. Since then the manufactui'e of sugai- from beet-root has been cai-ried on very exten- sively in France. The manufacture however is a forced one, and therefore of very question- able policy. [Beet : Sugae.] ACHROMATIC. [Lens.] ACIDIMETEE. By reversing the mode of using tlje Alkalimeter, an Acidimeter may be produced, which will determine the strength of the acids emj^loyed in commerce or manu- factures. [Alkaumetee.] ACIDS. The acids are a numerous and important class of chemical bodies. They are generally som-; usually, but not universally, they have great affinity for water, and are readily soluble in it; they change most vege- table blue colom-s to red; and they unite readily ^rith most alkalis, and with earthy and metallic oxides. Some are natural, some ar- tiflcial, and some both; some ore gaseous, some hquid, and some solid, at common tem- peratm-es ; some are transparent, and others coloui-ed; some inodorous, and others pun- gent ; some volatile, and others fixed ; so that they vaiy greatly, except in the qualities first named. No simple or elementai-y substance has the properties of an acid, and consequently all acids are compounds of two or more of them. In almost every case one of these elements is either oxygen or hydrogen, producing the oxacids and the hydracids, the former of which are by far the most numerous. In some in- stances oxygen gives rise to different acids by combining with the some element in various proportions. Acids occur in all the kingdoms of nature ; the phosphoric acids which exist in bone are of animal origin; the citric and the oxalic acids are products of vegetation; the chromic a,nd the arsenic acid enter into the composition of certain minerals ; and many of the acids are derivable from two or more of these sources, and are made by chemical agency. All the acids which are of any importance in the manufacturing arts, will be found de- scribed under their proper titles. ACONITI'NA, a vegetable alkali which ex- ists in aconite, in combination with aconilic acid. It crystallizes in white grains, and is inodorous, but intensely bitter and acrid. It is obtained and derives its name from the Aconilmn, or Wolfs Bane, the poisonous properties of wliich are due to the Aconitina. All the parts of this plant are extremely acrid, especially the roots, which are scraped and n^ixed with food to form a bait for wolves and other savage animals. According to the ob- servations of Orfila, the juice of the leaves in- troduced into the stomach occasions death in a short time ; the root is far more energetic. The poison acts upon the nervous system, es- pecially the brain, producing a sort of frenzy. The use of this dangerous plant is iiow almost entirely restricted to painful affections of the nerves, and to rheumatic complaints. We are not aware that it is employed in manufac- tures. ACORNS were in ancient days more exten- sively used for food than they are at present. Acorn bread was much eaten both by the Greeks and Romans; and our Saxon ancestors reckoned mast or acorns as an important part of their food, especially in years of deficient harvest. When we find, in 'Don Quixote,' that acorns are described as being served after the repast of the goatherd; and that Teresa sends a present of the choicest acorns she could collect to the duchess, we may reason- ably conclude that Cervantes had in his thoughts a custom well known among his counti-ymen. In Greece, Asia Miuor, and Barbary, acorns ai-e sold in the streets a.s food, and are eaten both raw and roasted. The late General Jackson, of the United States, once sent his ofiicers an invitation to a brealcfast of acorns, at a time when provisions were scanty. Tolerably good bread may be made from acoms, when shelled, and especially if allowed to germinate before being iised, so that part of the farina may become converted into sugar; some persons who have tasted such bread are of opinion that it is very little infe- rior to oat bread. Acorns, however, are chiefly ser\'iceable in this country as food for swine. ACOUSTICS, a word derived from the Greek, and signifying the science of sound. The only part of this interesting science which ■will come within the range of our present volume, is that which determines the j)articu- lar mode of eliciting sound from the principal musical instruments; for these details we re- fer to the names of the instruments them- selves. Acoustic instruments for the relief of par- tially deaf persons, have been invented in con- siderable number. Dr. Scott's Sonifcron. is a sort of bell-shaped instrument attached to a tube. The bell, instead of resting on its lai'go or open end, is jslaced horizontally on an upright leg, on which it revolves. The mouth