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Consideranda
1. The effect in view
2. The substance to
be operated upon.
3. The means principle or to be
employed for the production
of the effect:
viz: 1. Simple exhaustion:
2. Exhaustion with heat: 3. Exhaustion
followed by condensation.
4. The apparatus
for the application of
the principle.
I. Effects in view
1. Package and
Stowage.
2. Intro-mission over
filling of vessels with
small orifices.
3. Mixture of
powders with liquids
4 Separation of lighter
fluids from heavier
4 Mixture of powders
with liquids and
powders.
4. Separation of lighter
fluids from heavier.
5. Impregation in
5. Impregnation -or
application introduction of fluids
or powders into
to the interstices
of filamentous or porous solids.
7 6 Concentration: or
application for the
purpose of cohesion
7. Colouring including
7. Distillation.
Bleaching, or
the discharge of colours.
8. Exsiccation.
9. Distillation.
10. Preservation.
Preservation for the
purpose of
1. Food
2. Miscellaneous purposes
Preservation for the
purpose of food, with
a view to
1. Seasons
2. Countries
3. Length of time - as
for Sea-Voyages & New Settlements.
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Preservation in a
state
1- Unaltered - or of
freshness -
2. Altered.
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I Package of
1. Cotton Wool
to save room on
board of ship.
II.Intromission
1. Filling thermometers
& Barometers
where the smoothness
of the hoodorifice or irregularity
of the
canal render it
difficult to get the
air out by other
means.
2. Filling of beads
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III- Mixture
I. Solids in powder
with fluids.
1. Mashing - or mixture
of grain or
malt with water
for the purpose of
brewing of distillation.
2. Mixture of flour
with water for the
purpose of baking.
3. Making of mortar
- a cement
of lime - including an
amount of sand
II. Powders with
Powders and Fluids
1. Making Mortars.
- a current of
lime meeting a
current of sand -
then water applied.
IV. Separation
of lighter fluids from
heavier.
1. Separation of
cream from milk
Studies & more copious].
2. Separation of
the oliaginous from
the aquious part
in the milky juices
of plants.
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V. Impregnation.
I. For the purpose of
softening.
1. Impregnating butter
with oliaginous fluids
for carrying
2. Impregnating straw
with water, to free it
for twisting for chair-buttons
&c.
II. for the purpose of colouring
- See Colouring
III. for the purpose of
preserving - See Preserving.
VI. Cementation.
1. Gluing veneers &c
to wood.
2. Pasting leather and
paper to pasteboard
for the covers of book
3 So in the making
of trunks
4. Application of varnishes
5. Cementing veneers of
stone to stone
6. Mending china
7. Quick silvering looking-
glasses
8. Quicksilvering beads
9. Gilding & silvering glasses.
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VII Colouring 1. Dying
1. Dying Leather
2. Dying bone & Ivory
3. Dying wood
where the dye is a
chemical solution.
4. Dying straw.
5. Colouring Marble.
6.
II.Bleaching
1. Bleaching piece silk
with by replacing
by extracting the atmospherical
air, &
substituting oxygen
or other gasses
2. Bleaching silk, or
linen thread in
chains, by oxygenated
muriatic gas.
VIII. Exsiccation.
Drying by alternate
expulsion and introduction
of currents
masses of dried or
heated and dried
air
1. Drying clothsLinen &c after
washing.
2. Drying for the purpose
of preservation
See Preservation
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IX. Distillation
1. Distillation of aqueous
fluids and fluids
in general in
vacuo for saving
of heat.
2. Distillation of oils
fr fo with less heat
for avoiding empyreuma.
3. Distillation of
vegetable and animal
substances in
general with less
heat for avoiding
empyreuma, - instead
of the Balneum
Mariae.
4. Ex.gr. Purification
of lemon juice by
distillation of it from
the pulp.
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X. Preservation
I. of provisions in an
unaltered state.
I. in all seasons.
1. Game.
2. Poultry of all kinds
killed at any age
3. Fish of all kinds
4. Fruits of all kinds
in bottles, bladders &
intrails, or barrels.
5. Cream collected at
a cheap time, kept
to a dear time
6. Green Pease & Beans.
7. Unkeeping legumes in
general
II- from distant Countries
1. Turbot}
2. Sturgeon} from Russia
3. Firm -like small fish}
4. Tunny from the Mediterranean
5. Cod-sounds from
Newfoundland &c
6. Trout & Salmon Trout
& Gillaroo Trout from
N. Britain & Ireland.
7. Gillaroo - Trout from
Ireland.
8. Turbot, Jean dores
and Soles from distant
parts of the British Coast
Beaver} from Russia
Reindeer} & N. America
Boar from German
Ortolans from Italy
Geese chap} from Russia
Game of all sorts} from Russia
Black Game &c from N.Britain.
Red-legged Partridges
from divers Countries
Birds-Nests from China
---page break---
Preservation continued
of provisions unaltered
1. Mangosteras from the
E E.Indies, & from
W. Indies when
naturalised there
2. Lee-Chee fruit from
China
3. Other E. & W. India
4+. Pine Fruits Apples to be raised
in the Madeiras.
4. Oranges in a fully
refined state from
the Mediterranean,
Madieras
5. Grapes of different
sorts in do from do.
6. Juice of China Oranges
7. Pine Apple Juice.
III. for different Countries
and long Voyages
1. Fish, Poultry, Game
& Fruit as above.
2. Fish meat, alone
or in portable single
Lard or Butter.
3. Milk & Cream
4. Butter in a fresh state
5. Lemon & Lime juice
& Seville orange juice
IV. for Voyages or domestic
use
1. Preserving butter by
churning it in vacuo?
2. Pe Query whether an
elastic fluid is not
mechanically necessary
to the process? - If so exhaust
the common air,
substituting azote or
water-hydrogene
2. Preserving lard
& prina by
exhausting while they
are yet fluid.
3. Preserving? Cheese
by applying the pressure
in vacuo.
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Identifier: | JB/107/078/001 "JB/" can not be assigned to a declared number type with value 107.
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1794-11-23 |
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107 |
panopticon |
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078 |
exhaustion & condensation |
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001 |
consideranda / preservation / packages / intromission / mixture / separation / impregnation / cementation / colouring / exsiccation / distillation / preservation |
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plan |
2 |
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recto |
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jeremy bentham |
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35069 |
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