Carats. Fine.Value per oz. Troy.
£s.d.
24carats44111⁄2
23”415
22”317101⁄2(British standard)
21”3144
20”31091⁄2
19”373
18”3381⁄2(lowest Hall-mark)
17”302
16”21671⁄2
15”2131
14”2961⁄2
13”260
12”2251⁄2
11”11811
10”11541⁄2
9”11110
8”1831⁄2
7”149
6”1121⁄2
5”0178
4”0142
3”01071⁄2
2”071
1”036

STEREO-METAL. A remarkable alloy recently invented by Baron de Rosthorn, of Vienna, and used in place of ordinary gun-metal. It consists of copper and spelter, with small proportions of iron and tin, and to these latter its peculiar hardness, tensile strength, and elasticity, are attributed.

STETH′OSCOPE. An instrument employed in auscultation. It consists of a tube (usually made of wood, sometimes of gutta percha) widening considerably at one end, and but slightly at the other. The wide end is applied to the chest or other part of the patient, the physician putting his ear at the other end; and from the sounds emitted by the heart, lungs, &c., the state of these parts is ascertained.

STEW′ING. A method of cooking food intermediate to frying and boiling, performed by simmering it in a saucepan or stewpan, with merely sufficient water to prevent burning, and to effect the object in view; the whole being served up to form the ‘dish.’ It is undoubtedly the most simple and economical, and, when skilfully conducted, one of those best calculated to develop the flavour and nutritious qualities of animal food. The following is one of the most popular stews:—

Stew, Irish. Prep. (Soyer.) Take about 2 lbs. of scrag or neck of mutton; divide it

into ten or twelve pieces, and lay them in the pan; add 8 large potatoes and 4 onions cut into slices, season with 11⁄2 teaspoonful of pepper, and 3 do. of salt; cover all with water, put it into a slow oven, or on a stove, for two hours, then stir it all up well, and serve it up in deep dishes. If a little more water is added at the commencement, you can take out, when half done, a nice cup of broth.

STILL. A vessel or apparatus employed for the distillation of liquids on the large scale. The forms of stills, and the materials of which they are made, vary according to the purposes for which they are intended, some being exceedingly simple, whilst others are equally elaborate and complicated. The engr. represents the most common and useful apparatus of this kind, and the one almost exclusively employed in the laboratory. It is used as follows:—After the fluid and other matters (if any) are put into the still, the head is placed on and connected with the worm-tub or refrigerator, and the joints are all securely luted. For ordinary liquids, a stiff paste made with linseed meal and water, to which a little chalk may be added, answers well for this purpose. For corrosive liquids, nothing is better than elastic bands or rings interposed between the joints, which are then ‘brought home,’ as it is called, with screws or clamps. Heat is next applied, and the worm-tub is supplied with cold water in sufficient quantity to preserve its contents at a proper temperature; the application of the heat being so regulated that the liquid may drop from the end of the refrigerator quite cold and unaccompanied with vapour. For highly volatile liquids a closed receiver should be provided.

a. Body of still, which may be either placed in a steam jacket or in a brick furnace. b. Still head or capital. c. Worm-tub. d. Pewter-worm or refrigerator. e. Cold-water pipe. f. Waste-pipe. g. Receiver.

Of the various forms of distillatory apparatus that patented by Coffey in 1832 is the one almost universally employed in this country. It yields the strongest spirits obtainable on a large scale. Coffey’s still (of which a drawing is given on the next page) effects a great economy in the expenditure of heat, by causing the liquid to be exposed