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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1885 Excerpt:...The common plan of preserving eggs by rabbin' over the shell with tallow or oil, is founded on the principle of filling up the pores or the shell, so as to deny the admission of the air. Moisture is likewise necessary for the process of putrefaction. Thus, if the contents of an egg be thrown out on a plate, and thoroughly dried in an oven, the whole becomes of a hard, horny consistence, and may be kept in this state for years without exhibiting the slightest symptom of passing into a putrescent or rotten condition. In the same way meat may be kept quite fresh by depriving it of moisture. Eggs dried up in this manner require only to be soaked in cold water, and then boiled, when they will present themselves in a condition hardly differiug in flavor and taste from an ordinary boiled egg. The more important chemical A. are--Alcohol, wood-spirit, creasote. pitch-oil, coke-oil, sugar, tannic acid, sulphurous acid, common salt, nitre, alum, chloride of zinc, sulphate of copper (blue vitriol), corrosive sublimate, arsenic The manner in which these A. act is very different.--1. Sulphurous acid acts bycombining with the oxygen, and thereby deoxidising the subst mce. 2. Sirup of sugar acts hy combining with the water of the substance to be preserved. 3. Creasote, tannic acid, alum, chloride of zinc, sulphate of copper, corrosive sublimate, and arsenic, are useful in forming compounds with the organic matter, which are not so liable to become putrescent as the uncombined organic substance. 4. A. Alcohol, wood-spirit, common Bait and nitre, act in a double way, by combining with the water of the putresciole substance, and by combining with the substance itself, so as to form a more durable compound. Some of the more important uses to which the chemical A. are applied a...