212 PITCOAL, ANALYSIS OF.

produced by using like succinated papers, in the common way of transfer in sunshine.Jithuriauin.

PICKLES are various kinds of vegetables and fruits preserved in vinegar. Tb®substances are first well cleaned with water, then steeped for some time in Brine , anaafterward transferred to bottles, which are filled up with good vinegar. Certain fruit*)like walnuts, require to be pickled with scalding-liot vinegfcr; others, as red cabbage,with cold vinegar; but onions, to preserve their whiteness, with distilled vinegar. Wo° lvinegar is never used by the principal pickle-manufacturers, but the best malt or white-wine vinegar, No. 22 or 24. Kitchener says,, that by parboiling the pickles in brine,they will be ready in half the time of what they require when done cold. Cabbage,however, cauliflowers, and such articles, would thereby become flabby, and lose th®.crispness which many people relish. When removed from the brine, they should b ecooled, drained, and even dried, before being put into the vinegar. To assist the pr eS 'ervation of pickles, a portion of salt is often added, and likewise, to give flavor, vario® 3spices, such as long pepper, black pepper, white pepper, allspice, ginger, cloves, m ace ;garlic, mustard, horseradish, shallots, capsicum. When the spices are bruised, the!are most efficacious, but they are apt to render the pickle turbid and discolored. T®flavoring ingredients of Indian pickle are Curry powder mixed with a large proportj 0of mustard and garlic. Green peaches are said to make the best imitation of the India mango. .

I lfave examined the apparatus in the great fish-sauce, pickle, and preserved-fr 81establishment.of Messrs. Crosse and Blackwell, Soho square, and found it arranged 0 ^the principles most conducive to economy, cleanliness, and salubrity ; no materialployed there is ever allowed to come into contact with copper. A powerful steam-b® .is placed in one corner of the ground floor of the factory, from which a steam-pip®sues, and is laid horizontally along the wall about 4 feet above the floor. Under Y 1 "pipe a range of casks is placed, into the side of each of which a branch steam-pip®; * ..i,nished with a stop-cock, is inserted, while the mouth of the cask is exactly closed *La pan of salt-glazed earthenware, capable of resisting the action of every acid, 8incapable of communicating any taint to its contents. These casks form, by their n®conducting quality as to heat, the best kind of steam-jackets. In these pans the vi®^gars with their compounds are heated, and the fish and other sauces are prepij re o £The waste steam at the farthest extremity of the pipe is conducted into a reserve 11 " .clean water, so as to furnish a constant supply of hot water for washing bottles 8utensils. f

The confectionary and ham-smoking compartments are placed in a separate firep r °chamber on the same floor. -

The floor above is occupied along the sides with a range of large rectangular c8 {iron cisterns, furnished with a series of steam-pipes, laid gridironwise along their ■ &toms, which pipes are covered with a perforated wooden shelf. These cisterns ° e ae .filled up to a certain height above the shelf with water; the bottles full of green g®®'^berries, apricots, cherries, &c., to be preserved, are set upon ,the shelf, and tlie . st a tedbeing then admitted into the gridiron pipes, the superjacent water gets gradually heto the boiling point; the air in the bottles round the fruit is thus partly expel‘ e ^expansion, and partly disoxygenated by absorption of the green vegetable matter-this state the bottles are tightly corked, and being subsequently sealed, preservefruit fresh for a very long period. ca n

The sauces, pastes, and potted meats, prepared in the above-described apparatus^.^seldom be rivalled and probably not surpassed in the kitchens of the roost fas 1gastronomes. . fher to

PITCOAL, ANALYSIS OF. The greater part of the analyses of coals hi^ ^published have been confined to the proportions of carbon, hydrogen, and oxygen, j fneglect of the sulphur, which exists in many coals to a degree unwholesome t g fdomestic use, pernicious for the smelting of iron, and detrimental to the prod® ft.gas; since the sulphuretted hydrogen produced requires so much washing an 1cation as at the same time to impoverish the light, by condensing much of the a - t j„ngas, its most luminiferous constituent. In the numerous reports upon theof coals which I have been professionally called upon to make, I have alway .. jnto determine the proportion of sulphur, which may be done readily to one ^ £t |plea thousand ; as also that of combustible gaseous matter, of coke, and of incomashes. . • „ ver!'

The following coals have been found to be of excellent quality, as e 0111 ” 111 JJient®'little sulphur, seldojn much above 1 per cent., and little incombustible mat ® use jjol“well adapted as fuel, whether for steam-navigation, for iron-smelting, i® r an( ] hrconsumption, or for gas, according to their relative proportions of j? al y rna cesdrogen; a relative excess of carbon constituting a coal best adapted for u