Volume 29 (1874) (428 pages)

July 4, 1874.] MINING AND SCIENTIFIC PRESS: UseruL INpoRMATION. Preservation of Metallic Surfaces. Tho great tendency of sheet iron to dscay by oxidation has led to ths employment of many methods of preventing it. “fhe first and most natural seems to be a coatingof soms snbstance, and paint or olsaginous varoish has been much used. This is often employed where the exposure of the natural color of the iron is of no account, or whors there is no dssire to conceal the matorial of which the work to be preserved is made. Aaphaltnm and black varnish are largely omployed in many places, and a surface thus protected is ausceptihle of being gilded and elaborately finished, after the mauner of tea trays, waiters, coffee cans, ete. Coating the aheet metal by immersion in a bath of melted tin ia adopted, and is the most common, and porhaps the bost, protection sheet iron can have. A familiar illustration is the nomerous artioles of honsohold nse that are 50 very common. There ig a process called galvanizing (but the term is not properly applied, as the process is not completed hy the galvanio current), and this is very extensively usod now. It consists in coating the iron hy immersion in melted zino, as in coating with tin. Articles of cast or malleahle iron that are exposed to damp, or are for use under water, are coated in thia way with advantage. Specimens of this method may he ssen in the iron fixtures of washing machines, churns, wringing machines, ete, There is also a process of enameliug, in which the article is dipped into a gummy flnid, and the gloss or enamel, reduced by pulverization or grinding to a powder, is dusted on the gummy eurfaoe, where it adheres, The article is thon put into a muffle and placed in a turnace, where, after a short exposure to a certain heat, fusion takes place, and a uniform coating is obtained, which is a good protection to such articlss as breadpans, gaucepans, eto. Enameled kettles and saucepans used hy the honsewife for boiling or cooking acid fruits are made in this way; and the application of such a coatiug should be more generally adopted. To coat the sheets of iron with either tin, zine or enamel, it is first immersed in sulphurio or muriatio acid for a sofficient time to clean them of grease or oxide; after that they are washed clean, and again dipped iuto a solution of muriate of zinc, and finally placsd iu a bath of tin or zino, a thin coating of which immediately adheres to the surface. By means of the electro-deposit procsss sheet mstal may he coated with gold, silver or copper; but this procsas is used most for articles of ornament, and is intended to hide the metal of which they aré formed. As the process is quite cheap, when but a light coating of the wnetal is required, it is extensively used, shest brass or soft metal being chiefly selected for this purpose.—Jron Age. Inon Anonitecture.—The use of iron as a building material has of late years been largely increased, especially in, works of magnitude aud importance, in consequence of the very great facility with which it can be manufactnred into almost any required form, and the almost unlimited strength it possesses, if judiciously treated and applied. Yet, notwithstanding the enormous amount of iron construction that architects see constantly omployed in all directions by eugineers, it would appear that very few of them deem it worth while to learn anything about its capabilities and qualitiss as a building material. Architects do occasionally use iron in colnmns and girders, hut they make hut little effort to extend its use 80 that it might take the place of the materials which have been used from time immemorial, and with which they are more familiar, as briok, stone or wood. Hence it is that whenever any large building is erected, the whole credit of Sean and execution is carried off by an engiueer; although, perhaps, an architect may be called in to assist in the decorative fsatures. And this state of things will continue to be so as long as architects are contented te take their knowledge of irou-construction at second-hand from the engineera. It is, however, a matter for serious consideration whether the architectural profsssion should he satisfied with simply endeavoring to imitate the styles and modes of building employed in former ages, rather than attempt to keep u with the rapid advance of the present age, ani meet its requirements by adopting the use of a material of which our ancsstors had but very limited knowledge.— Builder. é Nozziz ror Denivenino WateR.—In a recent lecture on ‘*Liquids,’’ at the Royal Institution, Professor Tyndall mentioned that he had learned from Shaw, the head of the London Fire Department, that a scratoh in the nozzle of a fire-engine delivery pipe, which an ordinary workman might overlook, will reduoe its throwing power from 300 feet down to 150 feet. Our hydraulio miners in this State have frequently noticed strange and unaccountable variationa in the force of thé stream while the water remained constant; but we think that a falling off of one-half, resulting from an overlooked scratch, is rather heavy, TypE metal is composed of lead with 4 or 1 of its weight of antimony, or: lead 2 parts, tin 1 part, antimony 1 part, or: lgad 15 parts, tin 1 part, antimony, 4 paris. ; Testing Iron Ores. Mr. Thomas T. Morrsll, Chemist of tho Cambria iron works, at Johnstown, Pa., communicates the following to the American Chemist: Persons solseting iron ores for tho furnacs may be gled to he reminded that tho ae of iron can he approximately estimated by easy ooloromstio delice For this purposs the deep colored solution of iodiuo, produced by rsduciug porchlorido of iron hy iodide of potassium (as ina woll-known volnmetrio mothod,) seoms moat likely to give uniform rssults. Dissolve 0-100 grammes or moro of the ore in hydroohlorlde acid, aud filter into a test tube. If mnoh free acid is present, nearly neutralize with potassa; if protochloride of irou, oxidize with permanganate of potassa, and heat till tho pink color disappsara. Add now some erystala of iodide of potassium, immediately close the tnbe, heat till the reaction is complete, and oompare, when cold, in a rack of standard colors (Britton’s oolorometer), or with stripes or tuhes of glass of the same tint. It is best to use ahout the same quantity of iodide in each trial, and to standardize each tube of the oolorometer hy testa with different quantitios of a solution of perchloride of iron, Small quantities of the ohloride of lime, magnesia, manganese and alumina do not affect the results. With care the results should agree to within one per cent. The addition of auy other substance to intensify the color of the iodine solution is unnecessary, and would require the use of too small a quantity of ore. Curantye Brass.—A correspondent writes: The following isa reoipe I have auccessfully tried in cleaning brass and copper: I make a mixture of One part of common nitric acid and one-half part sulphuric acid in a stonejar; then I place ready a pail of fresh water and & hox of sawdust. I dip the articles to be cleaned in the aoid, then remove them into the water, after whioh I ruh them with sawdust. This immediately changes them toa brilliant color. If the hrass is greasy, it must be first dipped in a strong solntion of potash and soda in warm water. This cuts the grease so that the acid has the power toact. This is a Government recipe used inthe arsenals. We will add to the ahove recipe thet first washing in clean water, and second in water in which aqua ammonia has been placed to neutralize all trace of the remaining acid upon the surface of the brass, is an improvement upon the above procesa, which is, in all other respects, a good one, After dipping in the ammonia water and cleaning in ie sawdust, if a good quality of lacquer he used, the effect is very fine. This process is excellent in preparing brass labels stamped from thin sheets.—Artizan. Jorsinc Gas Prees.—At a recent meeting of German engineers a new method of joining gas pipes was described, which may interest some of our readers: Instead of the usual projecting end, the pipes have creases or channels around them. When placed in contact, end to end, a strip of soft lead is bound ahout them, and presssd tightly against the pipes by a wrought iron ring. The advantages claimed are that the pipes are lighter and more easily cast; less lead is required to make the joint tight; no heat is required for applying it; it is quickly done; and especially that the jointis somewhat elastic, and will last longer in soft ground, : or when heavily loaded. VuLcanizEp rubber coated iron tubes are now manufactured in Philadelphia, which will bear over 300 degrees heat, the rubbsr being prepared at 400 degrees Fahrenheit. The pipes can thereforehe used for either hot or cold water. Gasand water are said to have no effect on them, and the coating resists sulphuric aud muriatic acids and caustic potash solution. TRaNsreRRING PioTuREs To Gxass.—Coat the glass with a varnish of halsam of fir in turpentine, then press the engraving on smoothly and evenly, being careful to remove all air buhbles. Let it stand for 24 hours, then dampen the back snfficiently to allow the paper to be rubhed off hy the forefinger, rubhing it till a mere film is left on the glass, then varnish again. Two recipss are given in the Scientific American for removing tallow and white lead which have been applied to polished parts of machinery to prevent rust: 1. Use turpsntine, and rub it in well. 2. Try a concentrated solution of oaustic potash, scrnhbing with an old scrubhing brush, To Cur Guass Jans.—Fill the jar with lard oil to where you want to cut the jar; then heat au iron rod or har to red heat, immerse in the oil; the unequal expansion will check the jar all round at the surface of the oil, and you oan lift off the top part. To remove tattoo marka from the skin, blister the part with a plaster a little larger than the mark; theu keep the place open for a week with an ointment; finally, dress it to get well. As the new skin grows the tattoo marks will disappear. Woon can be ornamented by punching down carefolly in patterns, planing off a little, and then wetting; the parts punohed down show iu relief above the planed surface and make quite a puzzls, Gooo Hearth. The Human Frame. No 4.—The Slomach. This important organ is s mnscnlar sack, formed hy a dilatation of the alimentary caual. In shape, it somewhat resombles a curved section of a coue; iu sizo, it varies from eight to 12 juchss in width, and from three to fonr in its greatest diameter. It is usually estimated to contain shout one quart when in a porfectly normal condition; but so uuiversally are excesses committed in eating and drinking, that, in seoros of ohservations, we do not remembor to have seen a single one that had not heen dilated beyond this capacity. Its situation varies considerably, according as it is distended with food, or otherwise; its proper position is jnst below the last organ descrihed—the liver. It is of a purely carniverons type; being intendod ouly for the dissolving or chymifaction of the food whioh has bsen finsly triturated by the teeth. Itfurnishes by far tho most important of the five solveuts concerned in digestion— the gastric jnice. Itactually digests, or reduces to chyme, all the elemeuts of the food except the non-nitrogenous and hydro-carbons, or sugar, starch and oil. Of thsse, sugar and starch are digested by the duodenal juices; oils, by the pancreatic fluid. Of its physiological functions we know much; the celebrated Martin oase, wherein a permanent fistula or opening, followed a terrible gun-shot wound, having afforded wonderful facilities for studying its functions, and given a great impetus to the investigation of all the details of alimentation. Many important facts have been thus obtained; some physiologists even going so far as to lay down laws for the exact time in which any given article of food would be digested, aud, consequently, classifying all such as wholesome or unwholesome according as they seemed to resist the action of the digestive powers of the stomach, orotherwise. By such rules pigs’ feet aud tripe were laid down as being digested in an hour; trout, in one and a half hours; milk, in two hours; roast heef, in three; and so on, until the climax was reached with roast pork and hoiled cabbage, which, they said, required five aud one-half hours for their proper digestion. But, from close observation, it is our belief that stomachs have as many whims and idiosyncrasies as have their masters, and that which is easily digested hy one is *‘ poison” to another. Hence, the folly of any set of rules which preseribe just what all persons shalleat. Hach person should know enough of his own temuerament and physiological organization to be able to select those articles of food which are best adapted to his own individual wants. Treated from this common sense stand-point, many of the fearfully numerous dissases of the digestive organs would cease to exist. But we go on, defying or ignoring Nature's laws; eating, in half the time required for perfect masticatiou, double the amount necessary for our austenance; jumping up and going at hard brain work, immediately after each meal when we ought to take complete mental relaxation for some time, in order that our nerve forces may be properly concentrated upon the digestion of our food; druggiug ourselves with stimulants, when we sse our digestive powers are beginning to fail, until the inevitable result follows and we become oonfirmed dyspeptics. We then pounce upon the stomach as the unlncky source of all our evils, forgetting that a large percentage of our food was never intended to he digested by it; forgetting that Nature has given us organs of locomotion, demanding that they he exercised; free, pure air, requiring it to be breathed; proper hours for repose, and insisting on their being so occupied. Indigestion may also he intestinal, and agegravated by the use of sugar or starchy substances; or it may be pancreatic, and increased by the improper use of oils; or it may he due to a torpid liver, or deficient nerve energy, and rendered doubly worse by sedentary habits. Treat your stomach as hecomes a rational heing; live in accordanoe with the laws of nature, taking due exercise, pure air, good food that is suitsd to your own peculiar organization, and above all, allow yourself plenty of oheerful, mirthprovoking relaxation, and it will he impossible for you to suffer from indigestion. Exercisr.—The varioua kinds of physical exercise are considered by Dr. Bowditch in some detail. Walking, he helieves, is the hast form, and most generally applicable. It exercises the body better than any other method. The most favorable time is ahout midday in winter and in the morning and toward evening in summer, Late in the evoning is less useful because of the liability to dampness and coldness in the absence of the sun’s rays. Fast rnnoning, in the opinion of the writer, is pernicious to consumptives; it produces violent motions of the heart and too rapid hreathing, and consequently great tendency of blood to the luugs. As regards dancing, itis said that, at appropriate houra and for a proper length of time, nothing can be hetter. It promotes grace and ease of motion and positive health, if used thus properly. Horsehack exercise for consuroptives is excelleut, and in fact a remedy for the disease at its inception. An easy pacing or galloping horse is better than a hard, square, solid trotter, as the latter is apt to cause pains in ths chest and undue fatigue. Hygienic Hints. It is possiblo that the stature of all psrsons may bo incroassd if the conditions of hsalth ars snforced during infanoy and childhood, and until tho age of puberty is reached. Exsrcise in ths open air, and tho kinds of food which producs the carbonate and phosphatss, whioh are found inmilk andinthe husks of graiu, are highly condneive to osssous developmsnt. Bnt few people attach dne importance to ths use of ths kind of dist which contaius the ele. — that contribnte to the formation of ons. The constitnents of bone are carbonate and phosphate of lime, and one-third the weight of the hone organic matter, therofore we should freely nse oatmeal, Graham flour, beans, eto. In some localities the water is impregnated with limo, owing to the under-stratnm of limsstons that exists there, and it contains mineral properties sufficient, if used for domestio purposes, tO increase the development of bone and musele. Children shonld haveall the milk they can drink. If it is first dilnted with water, hot or oold, the proportion shonldbe one tablespooufnl of water, or a piece of ice, ina pint of milk. Sometimes milk disagrees with the stomach and forms curds, This tendenoy is entirely obviated by the admixture of water. Children are more often fed too little than too much; too often their food is not sufficiently strong or nutritious. Cakes and candies should never be given to children until they have first “ eaten of wholesome food; they should have all they want of every kind of farinaceous food, and should also be allowed the judicious use of all other kinds, else some part of the system may be deprived of some important element of nutrition. They should nothe permitted to remain long on the wet, damp ground, although their feet may he protected with overshoes. There are many days during the year wheu it is betterfor them to play on the porches that are most exposed to the sun. Dwelling-houses should have porches on all sides, so that children cau have a preference on whioh to play, according to the weather. If thsy are sick give them no food or medicines excspt fruits, canned or otherwise, and airas pure as that which is unconfined, though they should not be exposed in a current ofair. If there isa fever lemonade shonld he drank freely, and iced milk ifit isdesired. Whatevsr articles of food the appetite has a longiug for may be judiciously given. Very fortunate are those children who live in healthful localities and have all the milk they can drink from healthy cows that are properly fed; and they are certain to enjoy robust health and develop strong-osseous frames if they exercise freely in the open air and sleep early and as long as they wish to, especially if assisted by the under-stratum of limestone foundin some localities. Even if there isa predisposition to hereditary disease, these healthful influences will prove great preventives. Although the importance of food caunot be over-estiniated, yet heat and light ‘are threefold more important. More nutriment is furnished by the atmosphere than is found in any kind of food. It must be pure, or we are deprived of the vital means of life and sustenauce; and the solar rays bring to our brains and hodies the very essence of life.Herald of Health. Monern Surceny.—Life is not only saved or prolonged in thousands of instances every year through the agency of modern surgioal skill, but how much more tolerable and happyit has bsen rendered by the wonderful progress made in this branch of science. If misfortune overtakes us and we are brought under the surgeon’s knife, it is only necessary to inhale the vapor of a few ounces of ether or chloroform, and we become oblivious to all soffering. Oonsciousness returns only to awaken joy that the duties of the surgeon are ended. Surgical instruments and appliances are marvelous examples of artistio skill and ingenious invention. What with the opthalmoscopes, stethoscopes, spectroscopes, ourious mirrors, etc., the haman hody in niost of its parts is brought quite within the field of vision, so that dark cavities and deeply-hidden orgaus are illuminated and forced to reveal to the eye the nature of morbid conditions. The future for scientific surgery, and also for medicine and chemistry, is fullof promise. One difficulty after another will be surmounted in the years to come, and perhaps there will remain ultimately but one great physical catastrophe whioh cannot be overcome by human skill, and that is death.—Boston Journal of Chemisiry. Drivzmne WaTER AND Zryo.—In a communication to the Royal Society of Edinhorgh, James R. Napier called attention to the fact that zinc from galvanized iron goods dissolved very rapidly in Loch Katrine water. He exhibited water of a milky color, made so hy immersing 214 tb. of galvanized iron nails aud other ohjects for about 30 hours. He also showed pieces of a kitchen hoiler, which had heen coated by the so-called galvanizing process, in which, after 12 months’ use, the zinc coating had entirely disappeared, and the iron itself was greatly corroded. Barter Water.—The Druggist gives the following: Take of pearl barley, two ounoes; boiling water, two quarts; bsfore adding the boiling water, let the harley be wsll washed. Then hoil it to one-half, and strain the liquor. A little lemon juice and sugar may be added if desirable. To be taken ad libitum in inflammatory diseases.

July 4, 1874.] MINING AND SCIENTIFIC PRESS: UseruL INpoRMATION. Preservation of Metallic Surfaces. Tho great tendency of sheet iron to dscay by oxidation has led to ths employment of many methods of preventing it. “fhe first and most natural seems to be a coatingof soms snbstance, and paint or olsaginous varoish has been much used. This is often employed where the exposure of the natural color of the iron is of no account, or whors there is no dssire to conceal the matorial of which the work to be preserved is made. Aaphaltnm and black varnish are largely omployed in many places, and a surface thus protected is ausceptihle of being gilded and elaborately finished, after the mauner of tea trays, waiters, coffee cans, ete. Coating the aheet metal by immersion in a bath of melted tin ia adopted, and is the most common, and porhaps the bost, protection sheet iron can have. A familiar illustration is the nomerous artioles of honsohold nse that are 50 very common. There ig a process called galvanizing (but the term is not properly applied, as the process is not completed hy the galvanio current), and this is very extensively usod now. It consists in coating the iron hy immersion in melted zino, as in coating with tin. Articles of cast or malleahle iron that are exposed to damp, or are for use under water, are coated in thia way with advantage. Specimens of this method may he ssen in the iron fixtures of washing machines, churns, wringing machines, ete, There is also a process of enameliug, in which the article is dipped into a gummy flnid, and the gloss or enamel, reduced by pulverization or grinding to a powder, is dusted on the gummy eurfaoe, where it adheres, The article is thon put into a muffle and placed in a turnace, where, after a short exposure to a certain heat, fusion takes place, and a uniform coating is obtained, which is a good protection to such articlss as breadpans, gaucepans, eto. Enameled kettles and saucepans used hy the honsewife for boiling or cooking acid fruits are made in this way; and the application of such a coatiug should be more generally adopted. To coat the sheets of iron with either tin, zine or enamel, it is first immersed in sulphurio or muriatio acid for a sofficient time to clean them of grease or oxide; after that they are washed clean, and again dipped iuto a solution of muriate of zinc, and finally placsd iu a bath of tin or zino, a thin coating of which immediately adheres to the surface. By means of the electro-deposit procsss sheet mstal may he coated with gold, silver or copper; but this procsas is used most for articles of ornament, and is intended to hide the metal of which they aré formed. As the process is quite cheap, when but a light coating of the wnetal is required, it is extensively used, shest brass or soft metal being chiefly selected for this purpose.—Jron Age. Inon Anonitecture.—The use of iron as a building material has of late years been largely increased, especially in, works of magnitude aud importance, in consequence of the very great facility with which it can be manufactnred into almost any required form, and the almost unlimited strength it possesses, if judiciously treated and applied. Yet, notwithstanding the enormous amount of iron construction that architects see constantly omployed in all directions by eugineers, it would appear that very few of them deem it worth while to learn anything about its capabilities and qualitiss as a building material. Architects do occasionally use iron in colnmns and girders, hut they make hut little effort to extend its use 80 that it might take the place of the materials which have been used from time immemorial, and with which they are more familiar, as briok, stone or wood. Hence it is that whenever any large building is erected, the whole credit of Sean and execution is carried off by an engiueer; although, perhaps, an architect may be called in to assist in the decorative fsatures. And this state of things will continue to be so as long as architects are contented te take their knowledge of irou-construction at second-hand from the engineera. It is, however, a matter for serious consideration whether the architectural profsssion should he satisfied with simply endeavoring to imitate the styles and modes of building employed in former ages, rather than attempt to keep u with the rapid advance of the present age, ani meet its requirements by adopting the use of a material of which our ancsstors had but very limited knowledge.— Builder. é Nozziz ror Denivenino WateR.—In a recent lecture on ‘*Liquids,’’ at the Royal Institution, Professor Tyndall mentioned that he had learned from Shaw, the head of the London Fire Department, that a scratoh in the nozzle of a fire-engine delivery pipe, which an ordinary workman might overlook, will reduoe its throwing power from 300 feet down to 150 feet. Our hydraulio miners in this State have frequently noticed strange and unaccountable variationa in the force of thé stream while the water remained constant; but we think that a falling off of one-half, resulting from an overlooked scratch, is rather heavy, TypE metal is composed of lead with 4 or 1 of its weight of antimony, or: lead 2 parts, tin 1 part, antimony 1 part, or: lgad 15 parts, tin 1 part, antimony, 4 paris. ; Testing Iron Ores. Mr. Thomas T. Morrsll, Chemist of tho Cambria iron works, at Johnstown, Pa., communicates the following to the American Chemist: Persons solseting iron ores for tho furnacs may be gled to he reminded that tho ae of iron can he approximately estimated by easy ooloromstio delice For this purposs the deep colored solution of iodiuo, produced by rsduciug porchlorido of iron hy iodide of potassium (as ina woll-known volnmetrio mothod,) seoms moat likely to give uniform rssults. Dissolve 0-100 grammes or moro of the ore in hydroohlorlde acid, aud filter into a test tube. If mnoh free acid is present, nearly neutralize with potassa; if protochloride of irou, oxidize with permanganate of potassa, and heat till tho pink color disappsara. Add now some erystala of iodide of potassium, immediately close the tnbe, heat till the reaction is complete, and oompare, when cold, in a rack of standard colors (Britton’s oolorometer), or with stripes or tuhes of glass of the same tint. It is best to use ahout the same quantity of iodide in each trial, and to standardize each tube of the oolorometer hy testa with different quantitios of a solution of perchloride of iron, Small quantities of the ohloride of lime, magnesia, manganese and alumina do not affect the results. With care the results should agree to within one per cent. The addition of auy other substance to intensify the color of the iodine solution is unnecessary, and would require the use of too small a quantity of ore. Curantye Brass.—A correspondent writes: The following isa reoipe I have auccessfully tried in cleaning brass and copper: I make a mixture of One part of common nitric acid and one-half part sulphuric acid in a stonejar; then I place ready a pail of fresh water and & hox of sawdust. I dip the articles to be cleaned in the aoid, then remove them into the water, after whioh I ruh them with sawdust. This immediately changes them toa brilliant color. If the hrass is greasy, it must be first dipped in a strong solntion of potash and soda in warm water. This cuts the grease so that the acid has the power toact. This is a Government recipe used inthe arsenals. We will add to the ahove recipe thet first washing in clean water, and second in water in which aqua ammonia has been placed to neutralize all trace of the remaining acid upon the surface of the brass, is an improvement upon the above procesa, which is, in all other respects, a good one, After dipping in the ammonia water and cleaning in ie sawdust, if a good quality of lacquer he used, the effect is very fine. This process is excellent in preparing brass labels stamped from thin sheets.—Artizan. Jorsinc Gas Prees.—At a recent meeting of German engineers a new method of joining gas pipes was described, which may interest some of our readers: Instead of the usual projecting end, the pipes have creases or channels around them. When placed in contact, end to end, a strip of soft lead is bound ahout them, and presssd tightly against the pipes by a wrought iron ring. The advantages claimed are that the pipes are lighter and more easily cast; less lead is required to make the joint tight; no heat is required for applying it; it is quickly done; and especially that the jointis somewhat elastic, and will last longer in soft ground, : or when heavily loaded. VuLcanizEp rubber coated iron tubes are now manufactured in Philadelphia, which will bear over 300 degrees heat, the rubbsr being prepared at 400 degrees Fahrenheit. The pipes can thereforehe used for either hot or cold water. Gasand water are said to have no effect on them, and the coating resists sulphuric aud muriatic acids and caustic potash solution. TRaNsreRRING PioTuREs To Gxass.—Coat the glass with a varnish of halsam of fir in turpentine, then press the engraving on smoothly and evenly, being careful to remove all air buhbles. Let it stand for 24 hours, then dampen the back snfficiently to allow the paper to be rubhed off hy the forefinger, rubhing it till a mere film is left on the glass, then varnish again. Two recipss are given in the Scientific American for removing tallow and white lead which have been applied to polished parts of machinery to prevent rust: 1. Use turpsntine, and rub it in well. 2. Try a concentrated solution of oaustic potash, scrnhbing with an old scrubhing brush, To Cur Guass Jans.—Fill the jar with lard oil to where you want to cut the jar; then heat au iron rod or har to red heat, immerse in the oil; the unequal expansion will check the jar all round at the surface of the oil, and you oan lift off the top part. To remove tattoo marka from the skin, blister the part with a plaster a little larger than the mark; theu keep the place open for a week with an ointment; finally, dress it to get well. As the new skin grows the tattoo marks will disappear. Woon can be ornamented by punching down carefolly in patterns, planing off a little, and then wetting; the parts punohed down show iu relief above the planed surface and make quite a puzzls, Gooo Hearth. The Human Frame. No 4.—The Slomach.

This important organ is s mnscnlar sack, formed hy a dilatation of the alimentary caual. In shape, it somewhat resombles a curved section of a coue; iu sizo, it varies from eight to 12 juchss in width, and from three to fonr in its greatest diameter. It is usually estimated to contain shout one quart when in a porfectly normal condition; but so uuiversally are excesses committed in eating and drinking, that, in seoros of ohservations, we do not remembor to have seen a single one that had not heen dilated beyond this capacity. Its situation varies considerably, according as it is distended with food, or otherwise; its proper position is jnst below the last organ descrihed—the liver. It is of a purely carniverons type; being intendod ouly for the dissolving or chymifaction of the food whioh has bsen finsly triturated by the teeth. Itfurnishes by far tho most important of the five solveuts concerned in digestion— the gastric jnice. Itactually digests, or reduces to chyme, all the elemeuts of the food except the non-nitrogenous and hydro-carbons, or sugar, starch and oil. Of thsse, sugar and starch are digested by the duodenal juices; oils, by the pancreatic fluid. Of its physiological functions we know much; the celebrated Martin oase, wherein a permanent fistula or opening, followed a terrible gun-shot wound, having afforded wonderful facilities for studying its functions, and given a great impetus to the investigation of all the details of alimentation. Many important facts have been thus obtained; some physiologists even going so far as to lay down laws for the exact time in which any given article of food would be digested, aud, consequently, classifying all such as wholesome or unwholesome according as they seemed to resist the action of the digestive powers of the stomach, orotherwise. By such rules pigs’ feet aud tripe were laid down as being digested in an hour; trout, in one and a half hours; milk, in two hours; roast heef, in three; and so on, until the climax was reached with roast pork and hoiled cabbage, which, they said, required five aud one-half hours for their proper digestion. But, from close observation, it is our belief that stomachs have as many whims and idiosyncrasies as have their masters, and that which is easily digested hy one is *‘ poison” to another. Hence, the folly of any set of rules which preseribe just what all persons shalleat. Hach person should know enough of his own temuerament and physiological organization to be able to select those articles of food which are best adapted to his own individual wants. Treated from this common sense stand-point, many of the fearfully numerous dissases of the digestive organs would cease to exist. But we go on, defying or ignoring Nature's laws; eating, in half the time required for perfect masticatiou, double the amount necessary for our austenance; jumping up and going at hard brain work, immediately after each meal when we ought to take complete mental relaxation for some time, in order that our nerve forces may be properly concentrated upon the digestion of our food; druggiug ourselves with stimulants, when we sse our digestive powers are beginning to fail, until the inevitable result follows and we become oonfirmed dyspeptics. We then pounce upon the stomach as the unlncky source of all our evils, forgetting that a large percentage of our food was never intended to he digested by it; forgetting that Nature has given us organs of locomotion, demanding that they he exercised; free, pure air, requiring it to be breathed; proper hours for repose, and insisting on their being so occupied. Indigestion may also he intestinal, and agegravated by the use of sugar or starchy substances; or it may be pancreatic, and increased by the improper use of oils; or it may he due to a torpid liver, or deficient nerve energy, and rendered doubly worse by sedentary habits. Treat your stomach as hecomes a rational heing; live in accordanoe with the laws of nature, taking due exercise, pure air, good food that is suitsd to your own peculiar organization, and above all, allow yourself plenty of oheerful, mirthprovoking relaxation, and it will he impossible for you to suffer from indigestion. Exercisr.—The varioua kinds of physical exercise are considered by Dr. Bowditch in some detail. Walking, he helieves, is the hast form, and most generally applicable. It exercises the body better than any other method. The most favorable time is ahout midday in winter and in the morning and toward evening in summer, Late in the evoning is less useful because of the liability to dampness and coldness in the absence of the sun’s rays. Fast rnnoning, in the opinion of the writer, is pernicious to consumptives; it produces violent motions of the heart and too rapid hreathing, and consequently great tendency of blood to the luugs. As regards dancing, itis said that, at appropriate houra and for a proper length of time, nothing can be hetter. It promotes grace and ease of motion and positive health, if used thus properly. Horsehack exercise for consuroptives is excelleut, and in fact a remedy for the disease at its inception. An easy pacing or galloping horse is better than a hard, square, solid trotter, as the latter is apt to cause pains in ths chest and undue fatigue. Hygienic Hints. It is possiblo that the stature of all psrsons may bo incroassd if the conditions of hsalth ars snforced during infanoy and childhood, and until tho age of puberty is reached. Exsrcise in ths open air, and tho kinds of food which producs the carbonate and phosphatss, whioh are found inmilk andinthe husks of graiu, are highly condneive to osssous developmsnt. Bnt few people attach dne importance to ths use of ths kind of dist which contaius the ele.. — that contribnte to the formation of ons. The constitnents of bone are carbonate and phosphate of lime, and one-third the weight of the hone organic matter, therofore we should freely nse oatmeal, Graham flour, beans, eto. In some localities the water is impregnated with limo, owing to the under-stratnm of limsstons that exists there, and it contains mineral properties sufficient, if used for domestio purposes, tO increase the development of bone and musele. Children shonld haveall the milk they can drink. If it is first dilnted with water, hot or oold, the proportion shonldbe one tablespooufnl of water, or a piece of ice, ina pint of milk. Sometimes milk disagrees with the stomach and forms curds, This tendenoy is entirely obviated by the admixture of water. Children are more often fed too little than too much; too often their food is not sufficiently strong or nutritious. Cakes and candies should never be given to children until they have first “ eaten of wholesome food; they should have all they want of every kind of farinaceous food, and should also be allowed the judicious use of all other kinds, else some part of the system may be deprived of some important element of nutrition. They should nothe permitted to remain long on the wet, damp ground, although their feet may he protected with overshoes. There are many days during the year wheu it is betterfor them to play on the porches that are most exposed to the sun. Dwelling-houses should have porches on all sides, so that children cau have a preference on whioh to play, according to the weather. If thsy are sick give them no food or medicines excspt fruits, canned or otherwise, and airas pure as that which is unconfined, though they should not be exposed in a current ofair. If there isa fever lemonade shonld he drank freely, and iced milk ifit isdesired. Whatevsr articles of food the appetite has a longiug for may be judiciously given. Very fortunate are those children who live in healthful localities and have all the milk they can drink from healthy cows that are properly fed; and they are certain to enjoy robust health and develop strong-osseous frames if they exercise freely in the open air and sleep early and as long as they wish to, especially if assisted by the under-stratum of limestone foundin some localities. Even if there isa predisposition to hereditary disease, these healthful influences will prove great preventives. Although the importance of food caunot be over-estiniated, yet heat and light ‘are threefold more important. More nutriment is furnished by the atmosphere than is found in any kind of food. It must be pure, or we are deprived of the vital means of life and sustenauce; and the solar rays bring to our brains and hodies the very essence of life.Herald of Health. Monern Surceny.—Life is not only saved or prolonged in thousands of instances every year through the agency of modern surgioal skill, but how much more tolerable and happyit has bsen rendered by the wonderful progress made in this branch of science. If misfortune overtakes us and we are brought under the surgeon’s knife, it is only necessary to inhale the vapor of a few ounces of ether or chloroform, and we become oblivious to all soffering. Oonsciousness returns only to awaken joy that the duties of the surgeon are ended. Surgical instruments and appliances are marvelous examples of artistio skill and ingenious invention. What with the opthalmoscopes, stethoscopes, spectroscopes, ourious mirrors, etc., the haman hody in niost of its parts is brought quite within the field of vision, so that dark cavities and deeply-hidden orgaus are illuminated and forced to reveal to the eye the nature of morbid conditions. The future for scientific surgery, and also for medicine and chemistry, is fullof promise. One difficulty after another will be surmounted in the years to come, and perhaps there will remain ultimately but one great physical catastrophe whioh cannot be overcome by human skill, and that is death.—Boston Journal of Chemisiry. Drivzmne WaTER AND Zryo.—In a communication to the Royal Society of Edinhorgh, James R. Napier called attention to the fact that zinc from galvanized iron goods dissolved very rapidly in Loch Katrine water. He exhibited water of a milky color, made so hy immersing 214 tb. of galvanized iron nails aud other ohjects for about 30 hours. He also showed pieces of a kitchen hoiler, which had heen coated by the so-called galvanizing process, in which, after 12 months’ use, the zinc coating had entirely disappeared, and the iron itself was greatly corroded. Barter Water.—The Druggist gives the following: Take of pearl barley, two ounoes; boiling water, two quarts; bsfore adding the boiling water, let the harley be wsll washed. Then hoil it to one-half, and strain the liquor. A little lemon juice and sugar may be added if desirable. To be taken ad libitum in inflammatory diseases.