Henley's Twentieth Century Formulas, Recipes and Processes. Various

market for which it is intended. Thus, the finer kinds of Burton, East India, Bavarian, and other like ales, having undergone a thorough fermentation, contain only a small quantity of undecomposed sugar and gum, varying from 1 to 5 per cent. Some of these are highly “hopped” or “bittered,” the further to promote their preservation during transit and change of temperature. Mild or sweet ales, on the contrary, are less accentuated by lengthened fermentation, and abound in saccharine and gummy matter. They are, therefore, more nutritious, though less intoxicating, than those previously referred to.

      In brewing the finer kinds of ales, pale malt and the best hops of the current season’s growth are always employed; and when it is desired to produce a liquor possessing little color, very great attention is paid to their selection. With the same object, the boiling is conducted with more than the usual precautions, and the fermentation is carried on at a somewhat lower temperature than that commonly allowed for other varieties of beer. For ordinary ale, intended for immediate use, the malt may be all pale; but, if the liquor be brewed for keeping, and in warm weather, when a slight color is not objectionable, one-fifth, or even one-fourth of amber malt may be advantageously employed. From 4 ¹/₂ to 6 pounds of hops is the quantity commonly used to the one-fourth of malt, for ordinary ales; and 7 pounds to 10 pounds for “keeping” ales. The proportions, however, must greatly depend on the intended quality and description of the brewing and the period that will be allowed for its maturation.

      The stronger varieties of ale usually contain from 6 to 8 per cent of “absolute alcohol”; ordinary strong ale, 4 ¹/₂ to 6 per cent; mild ale, 3 to 4 percent; and table ale, 1 to 1 ¹/₂ per cent (each by volume); together with some undecomposed saccharine, gummy, and extractive matter, the bitter and narcotic principles of the hop, some acetic acid formed by the oxidation of the alcohol, and very small and variable quantities of mineral and saline matter.

      Ordinary ale-wort (preferably pale), sufficient to produce 1 barrel, is slowly boiled with about 3 handfuls of hops, and 12 to 14 pounds of crushed groats, until the whole of the soluble matter of the latter is extracted. The resulting liquor, after being run through a coarse strainer and become lukewarm, is fermented with 2 or 3 pints of yeast; and, as soon as the fermentation is at its height, is either closely bunged up for draft or is at once put into strong stoneware bottles, which are then well corked and wired.

      White ale is said to be very nutritious, though apt to prove laxative to those {47} unaccustomed to its use. It is drunk in a state of effervescence or lively fermentation; the glass or cup containing it being kept in constant motion, when removed from the mouth, until the whole is consumed, in order that the thicker portion may not subside to the bottom.

      ALE, GINGER: See Beverages.

      ALFENIDE METAL: See Alloys.

      ALKALI, HOW TO DETECT: See Soaps.

      ALKALOIDS, ANTIDOTES TO: See Atropine.

ALLOYS

       Table of Contents

      No general rules can be given for alloying metals. Alloys differing greatly in fusibility are commonly made by adding the more fusible ones, either in the melted state or in small portions at a time, to the other melted or heated to the lowest possible temperature at which a perfect union will take place between them. The mixture is usually effected under a flux, or some material that will promote liquefaction and prevent volatilization and unnecessary exposure to the air. Thus, in melting lead and tin together for solder, rosin or tallow is thrown upon the surface is rubbed with sal ammoniac; and in combining some metals, powdered charcoal is used for the same purpose. Mercury or quicksilver combines with many metals in the cold, forming AMALGAMS, or easily fusible alloys (q. v.).

      Alloys generally possess characteristics unshared by their component metals. Thus, copper and zinc form brass, which has a different density, hardness, and color from either of its constituents. Whether the metals tend to unite in atomic proportions or in any definite ratio is still undetermined. The evidence afforded by the natural alloys of gold and silver, and by the phenomena accompanying the cooling of several alloys from the state of fusion, goes far to prove that such is the case (Rudberg). The subject is, however, one of considerable difficulty, as metals and metallic compounds are generally soluble in each other, and unite by simple fusion and contact. That they do not combine indifferently with each other, but exercise a species of elective affinity not dissimilar to other bodies, is clearly shown by the homogeneity and superior quality of many alloys in which the constituent metals are in atomic proportion. The variation of the specific gravity and melting points of alloys from the mean of those of their component metals also affords strong evidence of a chemical change having taken place. Thus, alloys generally melt at lower temperatures than their separate metals. They also usually possess more tenacity and hardness than the mean of their constituents.

      Matthiessen found that when weights are suspended to spirals of hard-drawn wire made of copper, gold, or platinum, they become nearly straightened when stretched by a moderate weight; but wires of equal dimensions composed of copper-tin (12 per cent of tin), silver-platinum (36 per cent of platinum), and gold-copper (84 per cent of copper) scarcely undergo any permanent change in form when subjected to tension by the same weight.

      The same chemist gives the following approximate results upon the tenacity of certain metals and wires hard-drawn through the same gauge (No. 23):

	Pounds
Copper, breaking strain	25–30
Tin, breaking strain	under 7
Lead, breaking strain	under 7
Tin-lead (20% lead)	about 7
Tin-copper (12% copper)	about 7
Copper-tin (12% tin)	about 80–90
Gold (12% tin)	20–25
Gold-copper (8.4% copper)	70–75
Silver (8.4% copper)	45–50
Platinum (8.4% copper)	45–50
Silver-platinum (30% platinum)	75–80

      On the other hand, the malleability, ductility, and power of resisting oxygen of alloys is generally diminished. The alloy formed of two brittle metals is always brittle; that of a brittle and a ductile metal, generally so; and even two ductile metals sometimes unite to form a brittle compound. The alloys formed of metals having different fusing points are usually malleable while cold and brittle while hot. The action of the air on alloys is generally less than on their simple metals, unless the former are heated. A mixture of 1 part of tin and 3 parts of lead is scarcely acted on at common temperatures; but at a red heat it readily takes fire, and continues to burn for some time like a piece of bad turf. In like manner, a mixture of tin and zinc, when strongly heated, decomposes both moist air and steam with rapidity.

      The specific gravity of alloys is rarely {48} the arithmetical mean of that of their constituents, as commonly taught; and in many cases considerable condensation or expansion occurs. When there is a strong affinity between two metals, the density of their alloy is generally greater than the calculated mean; and vice versa, as may be seen in the following table:

       ALLOYS HAVING A DENSITYGreater than the Mean of their Constituents:Copper and bismuth,Copper and palladium,Copper and tin,Copper