Part 481

«Beef and Iron.»—The following formula is recommended by the American Pharmaceutical Association:

I.—Extract of beef 35 grams Tincture of citro-chloride of iron 35 c.c. Compound spirit of orange 1 c.c. Hot water 60 c.c. Alcohol 125 c.c. Syrup 125 c.c. Sherry wine sufficient to make 1,000 c.c.

Rub the extract of beef with the hot water, and add, while stirring, the alcohol. Allow to stand 3 days or more, then filter and distill off the alcohol. Add to the residue 750 cubic centimeters of the wine, to which the compound spirit of orange has been previously added. Finally add the tincture of citro-chloride of iron, syrup, and enough wine to make 1,000 cubic centimeters. Filter if necessary.

II.—For Poultry and Stock.—A good formula for wine of beef and iron is as follows:

Beef extract 256 grains Tincture of iron citro-chloride 256 minims Hot water 1 fluidounce Sherry wine enough to make 1 pint

Pour the hot water in the beef extract and triturate until a smooth mixture is made. To this add, gradually and under constant stirring, 12 ounces of the wine. Add now, under same conditions, the iron, stir in well, and finally add the remainder of the wine.

«Cinchona.»—I.—Macerate 100 parts of cinchona succirubra in coarse powder for 30 minutes in 100 parts of boiling water. Strain off the liquor and set aside. Macerate the residuum in 1,000 parts of California Malaga for 24 hours, strain off the liquid and set aside. Finally macerate the magma in 500 parts of alcohol, of 50 per cent, for 1 hour, strain off and set aside. Wash the residue with a little water to recover all the alcoholic tincture; then unite all the liquids, let stand for 24 hours, and filter. To the filtrate add 800 parts loaf sugar and dissolve by the aid of gentle heat and again filter. The product is all that could be asked of a wine of cinchona. To make a ferrated wine of this, dissolve 1 part of citro-ammoniacal pyrophosphate of iron to every 1,000 parts of wine.

II.—Yvon recommends the following formula:

Red cinchona, coarse powder 5 parts Alcohol, 60 per cent 10 parts Diluted hydrochloric acid 1 part Bordeaux wine 100 parts

Macerate the bark with the acid and alcohol for 6 days, shaking from time to time, add the wine, macerate for 24 hours, agitating frequently, then filter.

«Removal of Musty Taste and Smell from Wine.»—For the removal of this unpleasant quality, Kulisch recommends the use of a piece of charcoal of about the size of a hazel nut—5 to 10 parts per 1,000 parts of wine. After this has remained in the cask for 6 to 8 weeks, and during this time has been treated once a week with a chain or with a stirring rod, the wine can be racked off. Obstinate turbidness, as well as stalk taste and pot flavor, can also be obviated by the use of the remedy.

«WINTERGREEN, TO DISTINGUISH METHYL SALICYLATE FROM OIL OF.»

A quantity of the sample is mixed in a test tube with an equal volume of pure concentrated sulphuric acid. Under these conditions the artificial compound shows no rise in temperature and acquires only a slight yellowish tint, while with the natural oil there is a marked rise in temperature and the mixture assumes a rose-red color, gradually passing into darker shades.

«WIRE ROPE.»

See also Steel.

A valuable anti-friction and preservative compound for mine cables is as follows: Seven parts soft tallow and 3 parts plumbago, mixed thoroughly; make a long, hollow box or trough, gouge out a 4 by 6 piece of scantling about 2 feet long, sawing it down lengthwise and hollowing out the box or trough enough to hold several pounds of the compound, making also a hole lengthwise of the {772} trough for the cable to run through; then affix to rope and clamp securely, having the box or trough so fixed that it cannot play, and letting the cable pass through it while going up or down, so that it will get a thorough coating. This, it is found, will preserve a round cable very well, and can be used at least once a week. For a flat steel cable raw linseed oil can be used instead of the tallow, in about the proportion of 6 parts oil and 3 plumbago. If tar is used, linseed oil is to be added to keep the tar from adhering, both ingredients to be mixed while warm.

To preserve wire rope laid under ground, or under water, coat it with a mixture of mineral tar and fresh slaked lime in the proportion of 1 bushel of lime to 1 barrel of tar. The mixture is to be boiled, and the rope saturated with it while hot; sawdust is sometimes added to give the mixture body. Wire rope exposed to the weather is coated with raw linseed oil, or with a paint composed of equal parts of Spanish brown or lampblack with linseed oil.

WIRE HARDENING: See Steel.

WITCH-HAZEL JELLY: See Cosmetics.

«Wood»

«DECORATIVE WOOD-FINISH.»

Paint or stencil wood with white-lime paint. When it has dried slowly in the shade, brush it off and a handsome dark-brown tone will be imparted to the oakwood. Some portions which may be desired darker and redder are stained again with lime, whereby these places become deeper. It is essential that the lime be applied in even thickness and dried slowly, for only then the staining will be red and uniform.

After the staining saturate the wood with a mixture of varnish, 2 parts; oil of turpentine, 1 part; turpentine, 1⁠/⁠2 part. When the oil ground is dry apply 2 coatings of pale amber varnish.

Colored decorations on pinewood can be produced as follows:

The most difficult part of the work is to remove the rosin accumulations without causing a spot to appear. Burn out the places carefully with a red-hot iron. Great care is necessary to prevent the iron from setting the rosin on fire, thus causing black smoke clouds.

The resulting holes are filled up with plaster to which a little light ocher is added to imitate the shade of the wood as perfectly as possible. Plaster up no more than is necessary.

Rub the wood down with very fine sandpaper, taking especial care to rub only with the grain of the wood, since all cross scratches will remain permanently visible.

After this preliminary work cover the wood with a solution of white shellac, in order not to injure the handsome golden portions of the wood and to preserve the pure light tone of the wood in general.