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

is a paste instead of a fluid; moisture is necessary to cause the reaction. These pastes are generally secret preparations. One of the earlier “dry” batteries is that of Gassner. The apparatus consists of a containing vessel of zinc, which forms the positive element; the negative one is a cylinder of carbon, and the space between is filled with a paste, the recipe for which is:

Oxide of zinc	1 part
Sal ammoniac	1 part
Plaster	3 parts
Chloride of zinc	1 part
Water	2 parts

      The usual form of chloride-of-silver battery consists of a sealed cell containing a zinc electrode, the two being generally separated by some form of porous septum. Around the platinum or silver electrode is cast a quantity of silver chloride. This is melted and generally poured into molds surrounding the metallic electrode. The exciting fluid is either a solution of ammonium chloride, caustic potassa, or soda, or zinc sulphate. As ordinarily constructed, these cells contain a paste of the electrolyte, and are sealed up hermetically in glass or hard-rubber receptacles.

      II.—The following formula is said to yield a serviceable filling for dry batteries:

Charcoal	3 ounces
Graphite	1 ounce
Manganese dioxide	3 ounces
Calcium hydrate	1 ounce
Arsenic acid	1 ounce
Glucose mixed with dextrine or starch	1 ounce

      Intimately mix, and then work into a paste of proper consistency with a saturated solution of sodium and ammonium chlorides containing one-tenth of its volume of a mercury-bichloride solution and an equal volume of hydrochloric acid. Add the fluid gradually, and well work up the mass.

III.—	Calcium chloride, crystallized	30 parts
Calcium chloride, granulated	30 parts
Ammonium sulphate	15 parts
Zinc sulphate	25 parts

      Solutions For Batteries.

      —The almost exclusively employed solution of sal ammoniac (ammonium chloride) presents the drawback that the zinc rods, glasses, etc., after a short use, become covered with a fine, yellow, very difficultly soluble, basic zinc salt, whereby the generation of the electric current is impaired, and finally arrested altogether. This evil may be remedied by an admixture of cane sugar. For a battery of ordinary size about 20 to 25 grams of sugar, dissolved in warm water, is sufficient per 50 to 60 grams of sal ammoniac. After prolonged use only large crystals (of a zinc saccharate) form, which, however, become attached only to the zinc rod in a few places, having very little disadvantageous effect upon the action of the batteries and being easy to remove, owing to their ready solubility.

      BAUDOIN METAL: See Alloys.

BAY RUM.

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I.—	Oil of bay	1 drachm
Alcohol	18 ounces
Water	18 ounces
Mix and filter through magnesia.
II.—	Bay-leaf otto	1/2 ounce
Magnesium carbonate	1/2 ounce
Jamaica rum	2 pints
Alcohol	3 pints
Water	3 pints

      Triturate the otto with the magnesium carbonate, gradually adding the other ingredients, previously mixed, and filter. If the rum employed contains sufficient sugar or mucilaginous matter to cause any stickiness to be felt on the skin, rectification will be necessary.

      BEAR FAT: See Fats.

      BEARING LUBRICANT: See Lubricants.

      BEARING METAL: See Babbitt Metal, Bearing Metal, and Phosphor Bronze, under Alloys.

      BEDBUG DESTROYERS: See Insecticides.

BEEF, IRON, AND WINE.

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Extract of beef	512 grains
Detannated sherry wine	26 ounces
Alcohol	4 ounces
Citrate of iron and ammonia	256 grains
Simple sirup	12 ounces
Tincture of orange	2 ounces
Tincture of cardamom co.	1 ounce
Citric acid	10 grains
Water, enough to make	4 pints

      Let stand 24 hours, agitate frequently, and filter. See that the orange is fresh.

      BEEF PEPTONOIDS: See Peptonoids.

      BEEF PRESERVATIVES: See Foods.

      BEEF TEA: See Beverages.

      BEERS, ALCOHOL IN: See Alcohol.

      BEER, GINGER, HOP-BITTER, SCOTCH, AND SPRUCE: See Beverages.

BEER, RESTORATION OF SPOILED.

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      I.—Powdered chalk is poured into the cask and allowed to remain in the beer until completely precipitated.

      II.—The liquor of boiled raisins may be poured into the beer, with the result that the sour taste of the beer is disguised.

      III.—A small quantity of a solution of potash will remove the sour taste of beer. Too much potash must not be added; otherwise the stomach will suffer. Beer thus restored will not keep long.

      IV.—If the beer is not completely spoiled it may be restored by the addition of coarsely powdered charcoal.

      V.—If the addition of any of the above-mentioned substances should affect the taste of the beer, a little powdered zingiber may be used to advantage. Syrup or molasses may also be employed.

BEES, FOUL BROOD IN.

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      “Foul brood” is a contagious disease to which bees are subject. It is caused by bacteria and its presence may be known by the bees becoming languid. Dark, stringy, and elastic masses are found in the bottom of the cells, while the caps are sunken or irregularly