The Liverpool Standard and General Commercial Advertiser.
Liverpool, Merseyside, England, 1838-10-19 00:00:00

assemblies have always been composed of desperate scoun-
drels. And what is the manifest inference? Of course, that
they would be so again.
"To this you reply—True, they were desperate scoundrels.
Therefore we ought to undo whatever they did. But they
consummated their scoundrelism by doing away with their
own existence. Ergo, we ought to revive the scoundrels.
That is your argument.
"Apply it, and see what comes of it. You consider Lord
Castlereagh the worst of men : most unjustly you do so; but
still you consider him the worst of men. He put an end to
his own existence (I am not monk enough to enter into the
spirit of your observations about the cause of that deplorable
event.) But whatever Lord Castlereagh did ought to be un-
done. Ergo, the slit caroted ought again to begin to conduct
the blood from the heart which (you say) never throbbed with
one generous emotion— never swelled with one touch of sym-
pathising humanity (pardon me, illustrious shade !) to that
head n hich planned the accursed Union, and which, were its
Mrrnkiug funoism. -operat ROO, -4v4Au,l4.l—(}uu tie, lie re)
forthwith begin to plot new schemes still more parricidal!
"It reminds me of the sophism of the lying tailor. Jack
Jordan was a tailor, and he said that all tailors were hat,.
Now, in saving so, he either spoke truly or he did not. If
he spoke truly, then he, being a tailor, ,cab a liar, and he
did not speak truly; if he did not speak truly, then, being
a liar, what he said of himself as a tailor was irue. There-
fore he was a liar—therefore he was not a liar. Therefore,
anything that Lord Castlereagh did ought to be undone, the
union and the cut-throat inclusive.
"Ay—but it would only lie the frame, the skeleton, the
funcional principles of the body politic, that you would re-
vive. Let the rotten integuments and dishonoured members
of the defunct lest in an infamous eternal grave. Th e
muscles and sinews by which the regenerate body should
work, the spirits which should animate it, every thing but its
individuality and functional identity would bconew,-healthy,
honest—in a word, Catholic.
"And who were they, then, who passed Poyning's Act ?
Who were they who gave
That command,
That Crommeal and Coolan should cease in your land;
That all your youths' tresses of yellow be shorn,
And bonnets instead of a new fashion worn ?
(For this has been a clamorous cause of complaint amongst
your historians.)
That the echoes of music should sleep in their caves,
That the slave should forget his own tongue for a slave's,
That the sounds of your lips should be strange in your ears,
As your bleeding hands toiled in the dew of your tears ?"
Who bought you, who sold you, who first invaded and con-
quered you—abettors of an adulterer, and lien of blood that
they were? who but Catholics and their Sovereign Pontiffs?
Who pierced the wolf's head and the head of the mere Irish-
man at a, much ? Irish Catholics. -Who made it lawful to
kill any man who was guilty of the contempt of wearing
hair upon his upper lip! li lab Catholics. Who made it
penalty of land and gooas tit write the great 0 before your
names ? Irish Catholics. Who, in fine, gave the first origin
to the saying,.` put an Irishman on the spit, and you shall
never want fur another Irishman to turn him?' Irish Ca-
tholics.
•‘ What did your scoundrel Protestants ever do equal to
this? True, they made laws against ploughing by the tail,
and pluckingthe wool from the live sheep. lhey made se-
vere laws against the Roman Catholic religion, as the Boman
Catholics. when they had the power, in Mary's reign, had
made against theirs. But they repealed Poyning's atrocious
act. Scoundrels, as they were, they achieved that and the
Union., Would you revive the act of Poyuing's along with
your scoundrel legislation ?
"Sir, the scheme is absurd. Two parliaments and one
monarch—one parliament Protestant, the other Popish—one
representing a rich, the other a poor nation—ope able to
give, the other open as day to melting bribery—one able to
command, the other afraid to disobey * * *
Take your swords in your hands if you want a separate pal-
liament:
"I do not at all sympathise in your sneer at Mrs. and the
Misses Bishop.' I read in St. Paul that a Bishop should
have his wife and children, and should keep his family in
due subjection ; 'for if a man know net to rule his own house,
how should he take care of the church of God ?' if Paul was
right in that discipline, you sneer with but a Monkish grace
at Mrs. Bishop. If he was wrong, then we are all wrong,
and your friends of the Eternal City most wrong of any.
And I think that a bishop might very well be all that the
apostle says—'blameless—the husband of one wife, vigilant,
sober, of good behaviour, given to hospitality, apt to teach,
and one that ruleth well his own house, having his children
in subjection with all gravity,' on £l2OO. per annum.
I am, Sir, &c. &c.
"WALTER SAVAGE LANDOR.
Bath, October 13, 1838."

a Aye, and to baste him, and lard him, and dredge him—
to rake the bars and blow the coals for him, and finally, to
serve him up on a cannibal association, and help them to
polish every bone in his body.

LIVERPOOL MECHANICS' INSTITUTION.

LECTURES ON CHEMISTRY AS APPLIED TO THE ARTS,

On Saturday evening Dr. Kane delivered his sixth lecture
o a crowded audience, in which he explained the nature of
he saccharine, alcoholic and acetous fermentations.

In the last lecture we entered upon the subject of organic
combinations, and in the first place we showed the results of
the distillation of those otgauic substances by the agency of
heat. This evening we shall enter into a still more minute
and intricate department of chemistry, but which, though
still invested with the greatest theoretical difficulty, tae shall
find to be of deep importance in its application to the arts.
We shall examine the nature of the ingredients which are
used in the saccharine, alcoholic, and acetous fermentations,
and shall endeavour to place hefoie you as clearly as possi-
ble, the nature of those remarkable operations. The word
" Fermentation" has been of very ancient use, although we
have only lately arrived at a distinct idea of its nature,
whilst it will still require the researches of chemists for a
series of years, to bring out a perfect conclusion. We find
that fermentations succeed each other according to an
uniform law, the vinous succeeding the saccharine, and the
acetous the vinous. In ordinary language we speak of one
more species of fermentation, the putrefactive. but in point
of fact this has not been reduced to any definite law, and
seems but to be the braking up• of the organization of sub-
stances. When therefore a substance begins to putrefy, it
is removed out of the bounds of organic chemistry.
We may derive sugar from a vast variety of sources. It
exists naturally in a great variety of plants, and we are
capable of generating it artificially, by means which the
progress of science has placed at the disposal of the chemist.
There exist a variety of sugars which we may, however, di-
vide into three very important anti very remarkable classes.
The first of these is the crystallised sugar, which presents
itself is us under the form of sugar candy. This class com-
prehends the sugar which is extracted from the sugar cane,
as well as that extensively used on the continent,- extracted
from the beet root. The sugar of the maple likewise belongs
to this class. The second class differ in their chemical con-
stitution, as it is impossible to obtain them under a crystal-
line form. The most important of these is the sugar derived
from grapes, and which by its fermentation gives rise to the
different kinds of wine. This we could not get under the
form of sugar candy. In fact this grape'sugar may be taken
as the type of all sugars, which are furnished by irons, such
as apples, gooseberries, &v. In addition to these, ail the
sugar which we can generate artificially, belong to the second
dries. No chemist has as yet succeeded in forming cane
sugar or beet root sugar artificially. Ile can make sugar with
the greatest ease, but it is like the grape sugar, or the sugar
of honey. The sugar of grapes is characterised by its great
power of undergoing alcoholic fermentation. But there is a
third class of sugar which is distinguished from the first and
second by being incapable of undergoing the alcoholic fer-
mentation. 01 the sugars comprising this class, manna
sugar is one of the most remarkable. The liquOrice root is
another instance. These sugars resemble the former classes
only in their peculiar sweet taste, but most remarkably they
do nut furnish any alcohol on fermentation. Properly speak-
ing, therefore, they are not really sugars; and. I shall not
dwell upon them. Milk was formerly classed by chemists
generally under the latter division. The sweet character of
the milk of animals is owing to the great quantity of sugar
which it contains. It is very difficult to make this milk sugar
ferment so as to derive spirit from it; we, however, are now
aware, that the Tartars, in the western portions of Asia and
eastern portions of Ithssia, are in the habit of making a fer-
mented spirit from mate's milk.
The composition of sugar is very. remarkable. The differ-
ent sugars differ from one another in the details of their con-
stitution,. but they resemble one another in their general
formation. All sugar consists of carbon, hydrogen, and
oxygen; and these are generally united in such propor-
tions, that the oxygen and' hydrogen, if united, would pro-
duce water, and the carbon remain in excess. For example,
let us take pure cane sugar, end we shall find that it consists
of 12 atoms of carbon, 10 of hydrogen, and 10 of oxygen.
Now, you will at once see that the oxygen and hydrogen
being exactly afforded in the quantities of their equivalents,
would produce water if they might unite. In fact, we may
look upon sugar as being composed of carbon and water. A
means by which this may be demonstrated, is, by pouring
some oil of vitriol upon loaf sugar in a thick pulpy state.
The oxygen and the hydrogen will be thereby enabled to
combine and form water, with which the sulphuric acid
combines, and carbon is set free. 'l'hs- preparation of sugar
from the sugar-cane constitutes -one of the most important
departments of manufacture irhich exists, on the proper
perfiirmauce of which a vast number of our Indian brethren
depend. The sugar-cane grows to the height of lOor 12 feet,
anti the sugar which it contains is mixed in a great degree
with mucilage and water. The nature of this mucilage is
such, that it is much more disposed to ferment than any
other substance we know of; and the greatest difficulty which
the planters have to contend with, is in preventing the sugar
from undergoing spontaneous fermentation. In order to
prevent this, the first operation of the sugar-planter after
he has. passed the cane through mills so as to express the
juice, is to add to the juice a quantity of lime or lime-water,
by,which the acid of the mucilage is saturated. The fermen-
tation being thus checked, it is easy to boil the juice down
to a proper consistency. It is poured into a boiler, and eva-
porated. The mucilage and albuminous matters are skimmed
off, and the juice being brought down to a certain consis-
tency, it is rim into conical moulds, where it is allowed to
cool and solidify into the impure state in which it is met with
in commerce; the process of refining being carried on in
different localities. In the refinery of the sugar let us con-
sider what actually takes,place. I have mentioned that the
great spirit-giving classes of sugars are distinguished from
one another by the first being crystallizable, and the
second by not being crystallizable ; and that in our
artificial processes we make that sugar which is, not
capable of being crystallized. It is so easy to prevent
sugar from being crystallized, that the manufacturer actu-
ally forms a great quantity of uncrystallizable sugar in
the form of molasses. This molasses is still capable of un-
dergoing the alcholic fermentation, and hence the genera-
tion of the east quantities of rum, which are annually im-
ported ; when heat is applied. The object in the refining of
sugar is to remove the molasses, for all the difference be-
tween the brownest and the purest white sugars simply con-
sists in the brown sugar being a mass of exceedingly minute
crystals which are mixed with. and made to adhere, by a
sort of glue, consisting of partially dried treacle. This trea-
cle is a dark body, the pure sugar is white, so that the ad-
mixture of the two substances forms the brown sugar of com-
merce. Ali that is necessary to get the sugar white is the
removal of the black molasses. Animal charcoal is used by
the French chemists in bleaching the solution of the crys-
tallized sugar. In fact the coloured portions unite with the
charcoal, and the pure sugar remains free. It is very easy
by a number of processes to get rid of the coloured sugar,
and to obtain a solution of pure sugar in water; but then the
great difficulty of the manufacture commences, for if a che-
mist were given a certain quantity of the pure sugar in water,
and told to crystallize it, he would find it difficult to do so,
because the boiling point would rise with his application of
heat, so that there would be no tendency to evaporate, but on
the contrary, there would be a certain tendency in the sugar
to become uncrystallizable. The crystallization of sugar is
effected by a great variety of means. It is very common to
take the sugar in its brown condition, and place it in
conical vessels, open at -each end, with the point downwards.
Clay is then placed over the top, which is moistened with
pure water or a solution of pure sugar. The solution
r through the clay and enters into the pores of the
sugar,
which means a sort of bleaching goes on, proceed-
ingithe broader extremity downwards, until the whole
t l(irf osetn i y
of the impure sugar is removed nut of it. This sugar is then
carried into commerce as clayed sugar. In addition to this,
in the bleaching of the syrup, it has been proposed to
e solution in order to keep
em-
ploy a number of means to promote evaporation indepen-
passing of pipes contaili'
dluegntstoe faifi
ureo.l. heated The
off are the
through
log
thethe sugar at the proper temperature,and below that at which
it would be converted into an. uncrystallizable form. From
this we have passed to a most improved, state of the science,
means
that of boiling is vacuum,by which the refining can goon under