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<head>Consideranda.1.</head> | <head>Consideranda.1.</head> | ||
<p>The <hi rend="underline">effect</hi> in view</p> | <p>1. The <hi rend="underline">effect</hi> in view</p> | ||
<p>2. The | <p>2. The substance to <lb/> | ||
be operated upon</p> | be operated upon</p> | ||
<p>3. The principle or <lb/> | <p>3. The principle or <lb/> | ||
Line 18: | Line 18: | ||
for the application <lb/> | for the application <lb/> | ||
of the principle.</p> | of the principle.</p> | ||
< | <p>I Effects in view.</p> | ||
<p>1. Package & Storage</p> | <p>1. Package & Storage</p> | ||
<p>2. Intro-mission or <lb/> | <p>2. Intro-mission or <lb/> | ||
Line 43: | Line 43: | ||
<p>10. Preservation.</p> | <p>10. Preservation.</p> | ||
<pb/> | <pb/> | ||
< | <p>I. Package of</p> | ||
<p>1. Cotton Wool | <p>1. Cotton Wool—to <lb/> | ||
save room on board <lb/> | save room on board <lb/> | ||
of ship.</p> | of ship.</p> | ||
< | <p>II. Intromission</p> | ||
<p>1. Filling <sic>thermometors</sic> <lb/> | <p>1. Filling <sic>thermometors</sic> <lb/> | ||
& barometers<lb/> | & barometers<lb/> | ||
Line 59: | Line 59: | ||
<p>2. Filling of beads</p><pb/> | <p>2. Filling of beads</p><pb/> | ||
< | <p>III. Mixture</p> | ||
<p>I.Solids in powder <lb/> | <p>I. Solids in powder<lb/> | ||
with fluids.</p> | with fluids.</p> | ||
Line 73: | Line 73: | ||
purpose of baking.</p> | purpose of baking.</p> | ||
< | <p>II. Powders with <lb/> | ||
Powders & Fluids</ | Powders & Fluids</p> | ||
<p>1. Making Mortar <lb/> | <p>1. Making Mortar<lb/> | ||
— a current of lime <lb/> | —a current of lime <lb/> | ||
meeting a current <lb/> | meeting a current <lb/> | ||
of sand | of sand—then water <lb/> | ||
applied.</p | applied.</p> | ||
< | <p>IV. Separation <lb/>of<lb/> | ||
lighter fluids from<lb/> | |||
heavier</p><lb/> | |||
<p>1. Separation of<lb/> | |||
cream from milk<lb/> | |||
speedier & more<lb/> | |||
copious</p><lb/> | |||
<p>2. Separation of the<lb/> | |||
oliaginous from the<lb/> | |||
aqueous part in the<lb/> | |||
milky juices of<lb/> | |||
plants</p><pb/> | |||
<p>V. Impregnation</p> <lb/> | |||
<p>I. for the purpose of <lb/> | <p>I. for the purpose of <lb/> | ||
softening.</p> | softening.</p> | ||
Line 92: | Line 105: | ||
twisting for chair bottoms.</p> | twisting for chair bottoms.</p> | ||
<p>II. — for the purpose of <lb/> | <p>II. — for the purpose of <lb/> | ||
colouring —See <hi rend=" | colouring —See <hi rend="underline">Colouring</hi>.</p> | ||
<p>III. for the purpose of <lb/> | <p>III. for the purpose of <lb/> | ||
preserving — See <hi rend="underline">Preserving</hi>.</p> | preserving — See <hi rend="underline">Preserving</hi>.</p> | ||
< | <p>VI. Cementation.</p> | ||
<p>1. Gluing veneers &c to wood</p> | <p>1. Gluing veneers &c to wood</p> | ||
<p>2. Pasting leather & paper <lb/> | <p>2. Pasting leather & paper <lb/> | ||
Line 112: | Line 125: | ||
glasses.</p><pb/> | glasses.</p><pb/> | ||
< | <p>VII. Colouring.</p><lb/> | ||
<p>I. Dying.</p> | <p>I. Dying.</p> | ||
<p>1. Dying of Leather</p> | <p>1. Dying of Leather</p> | ||
Line 121: | Line 134: | ||
<p>4. Dying straw.</p> | <p>4. Dying straw.</p> | ||
<p>5. Colouring marble</p> | <p>5. Colouring marble</p> | ||
< | <p>II. Bleaching</p> <lb/> | ||
<p>1. Bleaching piece <lb/> | <p>1. Bleaching piece <lb/> | ||
silk by extracting the <lb/> | silk by extracting the <lb/> | ||
Line 127: | Line 140: | ||
substituting <sic>oxygene</sic> <lb/> | substituting <sic>oxygene</sic> <lb/> | ||
or other gasses.</p> | or other gasses.</p> | ||
<p>2. Bleaching | <p>2. Bleaching silk, or <lb/> | ||
linen thread in <sic>skains</sic> <lb/> | linen thread in <sic>skains</sic> <lb/> | ||
by oxygenated murimatic <lb/> | by oxygenated murimatic <lb/> | ||
gas.</p> | gas.</p> | ||
< | <p>VIII. Exsiccation.</p> <lb/> | ||
<p>Dying by the alternate <lb/> | <p>Dying by the alternate <lb/> | ||
expulsion & introduction <lb/> | expulsion & introduction <lb/> | ||
Line 137: | Line 150: | ||
of dried or heated <lb/> | of dried or heated <lb/> | ||
and dried air.</p> | and dried air.</p> | ||
<p>1. Drying <sic>Linnen</sic> < | <p>1. Drying <sic>Linnen</sic> <lb/> | ||
&c after washing.</p> | &c after washing.</p> | ||
<p>2. Drying for the <lb/> | <p>2. Drying for the <lb/> | ||
Line 143: | Line 156: | ||
See <hi rend="underline">Preservation</hi>.</p><pb/> | See <hi rend="underline">Preservation</hi>.</p><pb/> | ||
<p>IX. Distillation</p> | |||
<p>1. Distillation of aqueous <lb/> | |||
fluids & fluids <lb/> | |||
in general <hi rend="underline">in vacuo</hi> <lb/> | |||
for saving heat.</p> | |||
<p>2. Distillation of oils <lb/> | |||
with less heat for avoiding <lb/> | |||
empyreuma</p> | |||
<p>3. Distillation of vegetable <lb/> | |||
and animal <lb/> | |||
substances in general <lb/> | |||
with less heat <lb/> | |||
for avoiding empyreuma <lb/> | |||
—instead <lb/> | |||
of the <hi rend="underline">Balneum Maria</hi>.</p> | |||
<p>4. Ex.gr. Purification <lb/> | |||
of Lemon juice by <lb/> | |||
distillation of it from <lb/> | |||
the pulp.</p><pb/> | |||
<p>X. Preservation of<lb/> | |||
provisions in an <hi rend="underline">unaltered</hi> <lb/> | |||
state. </p> <lb/> | |||
<p>1. in all <hi rend="underline">seasons</hi></p> | |||
<p>1. Game.</p> | |||
<p>2. Poultry of all kinds <lb/> | |||
killed at any age.</p> | |||
<p>3. Fish of all kinds.</p> | |||
<p>4. Fruits of all kinds <lb/> | |||
in bottles, bladders, entrails <lb/> | |||
or barrels.</p> | |||
<p>5. Cream collected at <lb/> | |||
a cheap time kept to <lb/> | |||
a dear time.</p> | |||
<p>6. Green Pease & Beans.</p> | |||
<p>7. Unkeeping <hi rend="underline">legumes</hi> <lb/> | |||
in general.</p> | |||
<p>II. <hi rend="underline">from distant countries</hi>.</p> | |||
<p>1. Sterlet}<lb/> | |||
2. Sturgeon }from <lb/> | |||
3. Firm roach } Russia <lb/> | |||
like small fish}</p> | |||
<p>4. Tunny from the <lb/> | |||
Mediterranean.</p> | |||
<p>5 Cod sounds from <lb/> | |||
Newfoundland &c.</p> | |||
<p>6. Trout and Salmon <lb/> | |||
Trout from N. Britain <lb/> | |||
& Ireland.</p> | |||
<p>7. Gillaroo Trout from<lb/> | |||
Ireland.</p> | |||
<p>8. Turbot Jean Dorea <lb/> | |||
and Soles from distant <lb/> | |||
parts of the British <lb/> | |||
Coast.</p> | |||
<p>Beavers} from Russia <lb/> | |||
Reindeer} and N.America</p> | |||
<p>Wild Boar from Germany.</p> | |||
<p>Ortolans from Italy <lb/> | |||
Geese cheap} from <lb/> | |||
Game of all sorts} Russia <lb/> | |||
Black Game &c. from <lb/> | |||
N.Britain</p> | |||
<p>Red legged Partridges <lb/> | |||
from divers Countries <lb/> | |||
<hi rend="underline">Bird's Nests</hi> from China</p><pb/> | |||
<p>X. Preservation continued <lb/> | |||
of unaltered <lb/> | |||
provisions.</p> | |||
<p>1. Mangosteens from <lb/> | |||
the E. Indies and <lb/> | |||
from the W. Indies <lb/> | |||
when naturalized <lb/> | |||
there.</p> | |||
<p>2. Lee-Chee fruit from <lb/> | |||
China.</p> | |||
<p>3. Other E. & W. India <lb/> | |||
Fruits.</p> | |||
<p>4. Pine Apples to be <lb/> | |||
raised in the Madieras.</p> | |||
<p>5. Oranges in a fully <lb/> | |||
ripened state from <lb/> | |||
the Mediterranean, <lb/> | |||
Madeiras.</p> | |||
<p>6. Grapes of different <lb/> | |||
sorts in d<hi rend="superscript">o</hi> from d<hi rend="superscript">o</hi></p> <p>7. Juice of China <lb/> | |||
Oranges.</p> | |||
<p>8. Pine Apple Juice. I</p> | |||
<p>III. for different Countries <lb/> | |||
& long Voyages.</p> | |||
<p>1. Fish, Poultry, Game, <lb/> | |||
and Fruit as above.</p> | |||
<p>2. Fresh Meat, alone <lb/> | |||
or in portable Soup, <lb/> | |||
Lard or Butter.</p> | |||
<p>3. Milk & Cream.</p> | |||
<p>4. Butter in a fresh <lb/> | |||
State.</p> | |||
<p>5. Lemon & Lime Juice <lb/> | |||
and Seville Orange <lb/> | |||
juice.</p> | |||
<p>VI — for Voyages or domestic <lb/> | |||
use.</p> | |||
<p>1. Preserving butter by <lb/> | |||
churning it in vacuo?</p> | |||
<p>Quere. whether an elastic <lb/> | |||
fluid is not <hi rend="underline">mechanically</hi> <lb/> | |||
necessary <lb/> | |||
to the process? If so, <lb/> | |||
exhaust the common <lb/> | |||
air, substituting azote <lb/> | |||
or water hydrogene.</p> | |||
<p>2. Preserving lard & <lb/> | |||
Pomatum by exhausting <lb/> | |||
while they are <lb/> | |||
yet fluid.</p> | |||
<p>3. Preserving? Cheese <lb/> | |||
by applying the pressure <lb/> | |||
<hi rend="underline">in vacuo</hi>.</p> | |||
<!-- DO NOT EDIT BELOW THIS LINE --> | <!-- DO NOT EDIT BELOW THIS LINE --> | ||
{{Metadata:{{PAGENAME}}}} | {{Metadata:{{PAGENAME}}}}{{Completed}} |
Consideranda.1.
1. The effect in view
2. The substance to
be operated upon
3. The principle or
means to be employed
for the production
of the effect: viz: Simple
Exhaustion: Exhaustion
with heat:
Exhaustion followed
by condensation.
4. The apparatus
for the application
of the principle.
I Effects in view.
1. Package & Storage
2. Intro-mission or
filling of vessels
with small orifices.
3. Mixture of
4. Separation of
lighter fluids from
heavier.
5. Impregnation
or introduction of
fluids or powders
into the interstices of
filamentous or porous
solids.
6. Cementation: or
application for the
purpose of cohesion.
7. Colouring including
Bleaching, or
the discharge of colour.
8. Exsiccation.
9. Distillation.
10. Preservation.
---page break---
I. Package of
1. Cotton Wool—to
save room on board
of ship.
II. Intromission
1. Filling thermometors
& barometers
where the smallness
of the orifice or irregularity
of the
canal render it difficult
to get the air
out of by other means
2. Filling of beads
---page break---
III. Mixture
I. Solids in powder
with fluids.
1. Mashing or mixture
of grain or
malt with water
for the purpose of
brewing or distillation.
2. Mixing of flour
with water for the
purpose of baking.
II. Powders with
Powders & Fluids
1. Making Mortar
—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
speedier & more
copious
2. Separation of the
oliaginous from the
aqueous part in the
milky juices of
plants
---page break---
V. Impregnation
I. for the purpose of
softening.
1. Impregnating leather
with oliaginous fluid, for
currying.
2. Impregnating straw
with water, to fit it for
twisting for chair bottoms.
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 & paper
to pasteboard for the
covers of books.
3. So in the making of
trunks.
4. Application of varnishes
5. Cementing veneers of
stone to stone.
6. Mending China
7. Quicksilvering looking
glasses.
8. Quicksilvering beads
9. Gilding & silvering
glasses.
---page break---
VII. Colouring.
I. Dying.
1. Dying of Leather
2. Dying bone & Ivory
3. Dying wood where
the dye is a chemical
solution.
4. Dying straw.
5. Colouring marble
II. Bleaching
1. Bleaching piece
silk by extracting the
atmospherical air, &
substituting oxygene
or other gasses.
2. Bleaching silk, or
linen thread in skains
by oxygenated murimatic
gas.
VIII. Exsiccation.
Dying by the alternate
expulsion & introduction
of masses
of dried or heated
and dried air.
1. Drying Linnen
&c after washing.
2. Drying for the
purpose of preservation.
See Preservation.
---page break---
IX. Distillation
1. Distillation of aqueous
fluids & fluids
in general in vacuo
for saving heat.
2. Distillation of oils
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 Maria.
4. Ex.gr. Purification
of Lemon juice by
distillation of it from
the pulp.
---page break---
X. Preservation of
provisions in an unaltered
state.
1. 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, entrails
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. Sterlet}
2. Sturgeon }from
3. Firm roach } Russia
like small fish}
4. Tunny from the
Mediterranean.
5 Cod sounds from
Newfoundland &c.
6. Trout and Salmon
Trout from N. Britain
& Ireland.
7. Gillaroo Trout from
Ireland.
8. Turbot Jean Dorea
and Soles from distant
parts of the British
Coast.
Beavers} from Russia
Reindeer} and N.America
Wild Boar from Germany.
Ortolans from Italy
Geese cheap} from
Game of all sorts} Russia
Black Game &c. from
N.Britain
Red legged Partridges
from divers Countries
Bird's Nests from China
---page break---
X. Preservation continued
of unaltered
provisions.
1. Mangosteens from
the E. Indies and
from the W. Indies
when naturalized
there.
2. Lee-Chee fruit from
China.
3. Other E. & W. India
Fruits.
4. Pine Apples to be
raised in the Madieras.
5. Oranges in a fully
ripened state from
the Mediterranean,
Madeiras.
6. Grapes of different
sorts in do from do
7. Juice of China
Oranges.
8. Pine Apple Juice. I
III. for different Countries
& long Voyages.
1. Fish, Poultry, Game,
and Fruit as above.
2. Fresh Meat, alone
or in portable Soup,
Lard or Butter.
3. Milk & Cream.
4. Butter in a fresh
State.
5. Lemon & Lime Juice
and Seville Orange
juice.
VI — for Voyages or domestic
use.
1. Preserving butter by
churning it in vacuo?
Quere. 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 &
Pomatum by exhausting
while they are
yet fluid.
3. Preserving? Cheese
by applying the pressure
in vacuo.
Identifier: | JB/169/205/002"JB/" can not be assigned to a declared number type with value 169. |
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169 |
panopticon versus new south wales |
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205 |
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002 |
consideranda |
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plan |
2 |
||
recto |
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57025 |
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