Cooley's Cyclopaedia of Practical Receipts Volume Ii Part 43

When quite fine, and in good condition, the bung of the cask should be left out all night, and the next day the liquor should be put into bottles, which, after remaining 12 or 24 hours, covered with sheets of paper to keep out the flies and dust, must be securely corked down. Porter is generally wired over. The wire for this purpose should be 'annealed,'

and not resilient. If the liquor is intended for exportation to a hot climate, the bottles should remain filled for 2 or 3 days, or more, before corking them. The stock of bottled liquor should be stored in a cool situation; and a small quant.i.ty, to meet present demands only, should be set on their sides in a warmer place to ripen. October beer should not be bottled before Midsummer, nor March beer till Christmas.

CLOUDINESS. Add a handful of hops boiled in a gallon of the beer, and in a fortnight fine it down.

FINING. See CLARIFICATION and BREWING.

FLATNESS. When the liquor is new, or has still much undecomposed sugar left in it, a sufficient remedy is to remove it into a warmer situation for a few days. When this is not the case, 2 or 3 pounds of moist sugar (foots) may be 'rummaged' into each hogshead. In this way a second fermentation is set up, and in a few days the liquor becomes brisk, and carries a head. This is the plan commonly adopted by publicans. On the small scale the addition of a few grains of carbonate of soda, or of prepared chalk, to each gla.s.s, is commonly made for the same purpose; but in this case the liquor must be drunk within a few minutes, else it becomes again flat and insipid. This may be adopted for home-brewed beer which has become sour and vapid.

FOXING OR BUCKING. The spontaneous souring of worts or beer during their fermentation or ripening, to which this name is applied, may generally be remedied by adding to the liquor some fresh hops (scalded), along with some black mustard seed (bruised). Some persons use a little made mustard, or a solution of alum or of catechu, and in a week or 10 days afterwards further add some treacle, or moist sugar.

Frosted beer is recovered by change of situation; by the addition of some hops boiled in a little sweet wort; or by adding a little moist sugar or treacle to induce a fresh fermentation.

HEADING. This is added to thin and vapid beer to make it bear a frothy head. The most innocent, pleasant, and effective addition of this sort is a mixture of pure ammonio-citrate of iron and salt of tartar, about equal parts in the proportion of only a few grains to a quart.

IMPROVING. This is the trade synonym of 'ADULTERATION' and 'DOCTORING,'

Nevertheless there are cases in which 'improvement' may be made without affecting the wholesome character of the liquor. Of this kind is the addition of hops, spices, &c., during the maturation of beer that exhibits a tendency to deteriorate. For this purpose some persons cut a half quartern loaf into slices, and after toasting them very high, place them in a coa.r.s.e linen bag along with 1/2 lb. of hops, and 2 oz. each of bruised ginger, cloves, and mustard seed, and suspend the bag by means of a string a few inches below the surface of the beer (a hogshead), which is then bunged close. The addition of a little ground capsic.u.m in the same way is also a real improvement to beer, when judiciously made.

MUSTINESS. To each hogshead, racked into clean casks, add 1 lb. of new hops boiled in a gallon of the liquor, along with 7 lbs. of newly-burnt charcoal (coa.r.s.ely bruised, and the fine dust sifted off), and a 4-lb.

loaf of bread cut into thin slices and toasted rather black; 'rouse up'

well every day for a week, then stir in of moist sugar 3 or 4 lbs., and bung down for a fortnight.

RECOVERING. This is said of unsaleable beer when rendered saleable, by giving it 'head' or removing its 'tartness.'

RIPENING. This term is applied to the regular maturation of beer. It is also used to express the means by which liquors already mature are rendered brisk, sparkling, or fit and agreeable for immediate use. In the language of the cellar, malt liquors are said to be 'up' when they are well charged with gaseous matter, and bear a frothy head. These qualities depend on the undecomposed sugar undergoing fermentation, which, when active, can only be of comparatively short duration, and should, therefore, be repressed rather than excited in beers not required for immediate consumption. When we desire to give 'briskness' to these liquors, whether in cask or bottle, it is only necessary to expose them for a few days to a slight elevation of temperature, by removing them, for instance, to a warmer apartment. This is the plan successfully adopted by bottlers. The addition of a small lump of white sugar to each bottle of ale or beer, or a teaspoonful of moist sugar to each bottle of porter, just before corking it, will render it fit for drinking in a few days in ordinary weather, and in 2 or 3 days in the heat of summer. A raisin or a lump of sugar candy is often added to each bottle with a like intention.

The Parisians bottle their beer one day and sell it the next. For this purpose, in addition to the sugar as above, they add 2 or 3 drops of yeast. Such bottled liquor must, however, be drunk within a week, or else stored in a very cold place, as it will otherwise burst the bottles or blow out the corks.

ROPINESS. A little infusion of catechu or of oak bark, and some fresh hops, may be added to the beer, which in a fortnight should be rummaged well, and the next day 'fined' down.

SOURNESS. Powdered chalk, carbonate of soda, salt of tartar, or pearlash, is commonly added by the publicans to the beer, until the acidity is nearly removed, when 4 or 5 lbs. of moist sugar or foots per hogshead are 'rummaged' in, together with sufficient water to disburse double the amount of the outlay and trouble. Such beer must be soon put on draught, as it is very apt to get flat by keeping. Oyster sh.e.l.ls and egg sh.e.l.ls are also frequently used by brewers for the same purpose. To remove the acidity of beer, on the small scale, a few grains of carbonate of soda per gla.s.s may be added just before drinking it.

STORING. The situation of the beer-cellar should be such as to maintain its contents at a permanently uniform temperature, ranging between 44 and 50 Fahr., a condition which can only be ensured by choosing for its locality an underground apartment, or one in the centre of the bas.e.m.e.nt portion of a large building.

VAMPING. Half fill casks with the old liquor, fill them up with some newly brewed, and bung close for 3 weeks or a month.

=MALTIN.= A nitrogenous ferment obtained from malt, which it is believed by Dubrunfaut to be the active principle, and is more energetic than diastase. The above chemist states it may be precipitated from extract of malt, by the addition of two molecules of alcohol at 90 per cent.

According to Dubrunfaut maltin exists in all cereal grains, and in the water of rivers and brooks; but not in the well water of Paris.

=MALTING.= The method of converting barley, wheat, oats, or any other description of grain into malt. There are four successive stages in the process of malting, viz., steeping, couching, flooring, and kiln-drying.

1. _Steeping or moistening._--The grain is placed in a large wooden or stone cistern, and sufficient water run in to cover it. Here it remains for a period of from 40 to 60 hours, depending on the temperature of the weather, or until it becomes soft enough to be easily pierced with a needle, or crushed between the thumb and finger without yielding a milky juice. While in steep the grain swells, increasing nearly one fifth in bulk, and about 50 per cent. in weight. The water is then drained off, and the grain is ready for the next operation.

2. _Couching or germinating._--From the cistern the swollen barley is thrown out into the couch frame to the depth of from 14 or 20 inches, where heat is generated and germination induced. Here it is allowed to remain for from 20 to 30 hours, according to the state of the weather, until the acrospire or pumule shoots forth. Were the grain to remain long in the couch, particularly in warm weather, it would be either unduly forced or turn sour. Whilst in couch it rises in temperature about 15 degrees, and gives off some of its extra moisture. This is called sweating, and as the rootlets now begin to shoot out, means must be taken to check the germination.

3. _Flooring or regulating._--This consists in spreading the heated barley on the floor at different depths, according as it is required to increase or r.e.t.a.r.d germination. During this stage of the operation the art of the maltster may be more properly said to commence, as now all his judgment is brought into requisition. The grain must be turned three or four times a day, and at each turning the layer is spread out more and more, until it is reduced to the depth of about three or four inches. The chief object to be attained by this operation is a regular germination of the grain.

4. _Kiln-drying._--The sprouted barley is next spread in a thin layer on the malt kiln, and heat applied. The temperature to which the kiln is raised varies according to the purpose for which the malt is required, the difference between pale, amber, and brown malt depending solely on the degree of heat to which each has been subjected, and the manner in which the heat has been applied (see MALT). If the malt were not kiln-dried it would not keep, but would become mouldy. By the process of drying, the vitality of the seed is destroyed, and it may then be preserved without suffering further change.

_Product._--Good barley yields about 80% by weight and 109% by measure, of dried and sifted malt. Of the loss by weight 12% must be referred to water existing in the raw grain.

=MAN"GANESE.= Mn. _Syn._ MANGANESIUM, L. A hard, brittle metal, discovered by Gahn in the black oxide of manganese of commerce.

_Prep._ Reduce manganous carbonate to fine powder, make it into a paste with oil, adding about 1-10th of its weight of calcined borax, place the mixture in a Hessian crucible lined with charcoal, lute on the cover, and expose it to the strongest heat of a smith's forge for 2 hours; when cold, break the crucible and preserve the metallic b.u.t.ton in naphtha.

_Obs._ The product is probably a carbide of manganese, just as steel is a carbide of iron. Deville has lately prepared pure manganese by reducing the pure oxide by means of an insufficient quant.i.ty of sugar charcoal in a crucible made of caustic lime.

_Prop._ As prepared by Deville, metallic manganese has a reddish l.u.s.tre, like bis.m.u.th; it is very hard and brittle; when powdered, it decomposes water, even at the lowest temperature. Dilute sulphuric acid dissolves it with great energy, evolving hydrogen. Sp. gr. 713. In an oxidised state manganese is abundant in the mineral kingdom, and traces of it have been found in the ashes of plants and in mineral waters.

The salts of manganese may be easily prepared in a state of purity by dissolving the precipitated carbonate in the acids. Most of them are soluble, and several are crystallisable.

_Tests._ Manganous salts are distinguished as follows:--The hydrates of pota.s.sium and sodium give white precipitates insoluble in excess, and rapidly turning brown. The presence of ammonium salts interferes with these tests. Ammonia gives similar results.

Ferrocyanide of pota.s.sium gives a white precipitate. Sulphuretted hydrogen gives no precipitate in acid solutions, and precipitates neutral solutions only imperfectly; but in alkaline solutions it gives a bright, flesh-coloured, insoluble precipitate, which becomes dark brown on exposure to the air. Sulphide of ammonium, in neutral solutions, also yields a similar precipitate, which is very characteristic. A compound of manganese fused with borax in the outer flame of the blowpipe gives a bead, which appears of a violet-red colour whilst hot, and upon cooling acquires an amethystine tint; this colour is lost by fusion in the inner flame. Heated upon platinum foil with a little carbonate of sodium, in the outer flame, it yields a green ma.s.s whilst hot, which becomes bluish green when cold.

=Manganous Ace'tate.= Mn(C_{2}H_{3}O_{2})_{2}. _Syn._ ACETATE OF PROTOXIDE OF MANGANESE; MANGANII ACETAS, L. _Prep._ 1. By neutralising concentrated acetic acid with manganous carbonate, and evaporating the solution so that crystals may form.

_Prop., &c._ The crystals, when pure, are of a pale red colour; permanent in the air; soluble in alcohol, and 3-1/2 parts of water, and possess an astringent and metallic taste.--_Dose_, 5 to 10 gr., as an alterative, haematinic, &c.

=Manganous Car'bonate.= MnCO_{3}. _Syn._ CARBONATE OF PROTOXIDE OF MANGANESE; MANGANESII CARBONAS, L. _Prep._ Reduce the black oxide of manganese of commerce to fine powder, and after washing it in water acidulated with hydrochloric acid, dissolve it in strong hydrochloric acid, and evaporate the resulting solution to dryness; dissolve the residue in water, and add to the solution sufficient sodium carbonate to precipitate all the iron present; digest the mixed precipitate in the remainder of the liquid, filter, add ammonium sulphide until it begins to produce a flesh-coloured precipitate, then filter, and add sodium carbonate as long as a precipitate falls; lastly, well wash the newly-formed carbonate in water, and dry it by a gentle heat.

2. By directly precipitating a solution of the chloride with sodium carbonate, and washing and drying the powder as before.

_Prop., &c._ A pale buff or cream-coloured powder; insoluble in water; freely soluble in acids; exposed to a strong heat, it loses its carbonic acid, absorbs oxygen, and is converted into the red oxide. It is chiefly employed in the preparation of the other salts of manganese.

=Manganous Chlo"ride.= MnCl_{2}. _Syn._ PROTOCHLORIDE OF MANGANESE, MURIATE OF M.; MANGANESII CHLORIDUM, L. _Prep._ 1. By saturating hydrochloric acid with manganous carbonate; the solution is greatly concentrated by evaporation, when crystals may be obtained, or it is at once evaporated to dryness; in either case the product must be placed in warm, dry, stoppered bottles, and preserved from the air.

2. From the dark brown residual liquid of the process of obtaining chlorine from binoxide of manganese and hydrochloric acid; this liquid is evaporated to dryness, and then slowly heated to dull redness in an earthen vessel, with constant stirring, and kept at that temperature for a short time; the greyish-looking powder thus obtained is treated with water, and the solution separated from the ferric oxide and other insoluble matter by filtration; if any iron still remains, a little manganous carbonate is added, and the whole boiled for a few minutes; the filtered solution is then treated as before. This is the least expensive and most convenient source of this salt.

_Prop., &c._ Rose-coloured tabular crystals; inodorous; very soluble both in water and alcohol; very deliquescent; when gradually heated to fusion the whole of the water is expelled, and at a red heat it slowly suffers decomposition. Astringent, tonic, haematinic, and alterative.--_Dose_, 3 to 10 gr.; in s...o...b..tic, syphilitic, and certain chronic cutaneous affections; anaemia, chlorosis, &c.

=Manganous Hydrate.= Mn(HO)_{2}. _Syn._ HYDRATED PROTOXIDE OF MANGANESE.

_Prep._ Formed by adding pota.s.sium hydrate to manganous sulphate, and filtering and drying the precipitate in vacuo. White powder rapidly absorbing oxygen and burning first green and then brown from formation of higher oxides.

=Manganous I'odide.= MnI_{2}. _Syn._ MANGANESII IODIDUM, L. _Prep._ By dissolving the carbonate in hydriodic acid and evaporating the filtered liquid in vacuo or out of contact with air.--_Dose_, 1 to 3 gr.; in anaemia, chlorosis, &c., occurring in scrofulous subjects.

=Manganous Oxide.= MnO. _Syn._ PROTOXIDE OF MANGANESE. _Prep._ By pa.s.sing a current of hydrogen over manganous carbonate heated to whiteness in a porcelain tube. Olive-green powder rapidly oxidising on exposure to air, and soluble in acids forming manganous salts.

There are four other oxides and two oxyhydrates that may be treated of here, but of which only the peroxide and the manganates and permanganates are of practical importance.

=Manganous-manganic Oxide.= Mn_{3}O_{4}, or MnO.Mn_{2}O_{3}. _Syn._ RED OXIDE OF MANGANESE, PROTOSESQUIOXIDE OF MANGANESE. Found native as "Hansmanite". It is produced by igniting manganous carbonate, or manganic oxide, or manganic peroxide. Reddish-brown, coloured crystals or powder, and communicates an amethyst colour to gla.s.s when fused with it.

=Manganous-manganic Peroxide.= Mn_{4}O_{7} or MnO_{3}.Mn_{2}O_{3}. _Syn._ INTERMEDIATE, OXIDE OF MANGANESE. Found native as "Varvicile," as a black hard crystalline ma.s.s. Decomposed when heated into a lower oxide and oxygen.

=Manganous Phosphate.= MnH.PO_{4} + 6Aq. _Syn._ PHOSPHATE OF PROTOXIDE OF MANGANESE; MANGANESII PHOSPHAS, L. _Prep._ By precipitating a solution of manganous sulphate with a solution of sodium phosphate. It must be preserved from the air.--_Dose_, 3 to 12 gr.; in anaemia, rickets, &c.

=Manganous Sul'phate.= MnSO_{4}. _Syn._ SULPHATE OF PROTOXIDE OF MANGANESE; MANGANESII SULPHAS, L. _Prep._ 1. By dissolving manganous carbonate in dilute sulphuric acid, and evaporating the filtered solution so that crystals may form, or at once gently evaporating it to dryness.

Pure.

2. (Commercial.) By igniting manganic peroxide (pyrolusite) mixed with about 1-10th of its weight of powdered coal in an iron crucible or gas-retort, and digesting the residuum of the calcination in sulphuric acid, with the addition after a time of a little hydrochloric acid; the solution of manganous sulphate thus obtained, after defecation, is evaporated to dryness, and heated to redness as before; the ma.s.s, after ignition, is crushed small, and treated with water; the solution is nearly pure, the whole of the iron having been reduced into the state of insoluble peroxide. Used by the calico printers. Cloth steeped in the solution, and afterwards pa.s.sed through a solution of chloride of lime, is dyed of a permanent brown.