[17] Such lixivium is essentially a dilute solution of carbonate of potash in very crude form, not conveniently obtained by burners of pit coal. I tried the experiment of soaking some ordinary Indian corn in a solution of carbonate of potash, exceeding the ten or twelve hours specified by Count Rumford. The external coat was not removed even after two days’ soaking, but the corns were much swollen and softened. I suspect that this difference is due to the condition of the corn which is imported here. It is fully ripened, dried, and hardened, while that used by the Indians was probably fresh gathered, barely ripe, and much softer.
[18] Ordinary tea contains about 2 per cent. of this. It may easily be obtained by making a strong infusion and slowly evaporating it to dryness, then placing this dried extract on a watch-glass or evaporating-dish, covering it with an inverted wineglass, tumbler, or conical cap of paper. A white fume rises and condenses on the cool cover in the form of minute colourless crystals. The tea itself may be used in the same manner as the dried extract, but the quantity of crystals will be less.
[19] In repeating these experiments I find that the best form of silk is that which the Coventry dyers technically call ‘boiled silk,’ i.e. raw silk boiled in potash to remove its resinous varnish. In this state the aniline dyes attach themselves to the fibre very readily and firmly.
[20] The following is from Knowledge of August 15, 1884. It is editorial, not mine, though I have heard these ‘Spirit Flavours’ spoken of by experts as ordinary merchandise. The Hungarian wine oil is one of them: ‘I have just obtained what is expressively known as “a wrinkle” from a wholesale price-list of a distiller which has fallen (no matter how) into my hands. That it was never intended to be seen by any mortal eyes outside of “the trade” goes without saying. In this highly instructive document I find, under the head of “Spirit Flavours,” “the attention of consumers in Australia and India” (we needn’t say anything about England) “is particularly called to these very useful and excellent flavours. One pound of either of these essences to fifty gallons of plain spirit” (let us suppose potato spirit) “will make immediately a fine brandy or old tom, &c., without the use of a still.—See Lancet report.” This is followed by a list of prices of these “flavours,” and then follows a similar one of “Wine Aromas.” A cheerful look-out all this presents, upon my word! The confiding traveller calls at his inn for some old brandy, and they make it in the bar while he is waiting. He orders a pint of claret or port, and straightway he is served with some that has been two and a half minutes in bottle! After the perusal of this price-list, I have come to the conclusion that in the case of no articles of consumption whatever is the motto Caveat emptor more needful to be attended to than in that of (so called) wines and spirits.’
[21] Since the above was written I have met with some alarming revelations concerning the increasing prevalence of cancer, which, if confirmed, will force me to withdraw this conclusion. This horrible disease has increased in England with increase of prosperity—with increase of luxury in feeding—which in this country means more flesh food. In the ten years from 1850 to 1860, the deaths from cancer had increased by 2,000; from 1860 to 1870 the increase was 2,400; from 1870 to 1880 it reached 3,200, above the preceding ten years. The proportion of deaths is far higher among the well-to-do classes than among the poorer classes. It seems to be the one disease that increases with improved general sanitary conditions. The evidence is not yet complete, but as far as it goes it points most ominously to a direct connection between cancer and excessive flesh feeding among people of sedentary habits. The most abundant victims appear to be women who eat much meat and take but little out-of-door exercise.
[22] I have lately learned that a patent was secured some years ago for ‘malt bread,’ and that such bread is obtainable from bakers who make it under a license from the patentee. The ‘revised formula’ for 1884, which I have just obtained, says: ‘Take of wheat meal 6 lbs., wheat flour 6 lbs., malt flour 6 oz., German yeast 2 oz., salt 2 oz., water sufficient. Make into dough (without first melting the malt), prove well, and bake in tins.’
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