The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1880-01-30
SCIENCE AND PROGRESS.

THE American Council at Stuttgart
reports 329 beet sugar mills in Germany,
making in 1873 S5O,cO6 pounds. About
II pounds of beets make one pound of
sugar. Three billion pounds of beet
sugar were made in Europe the past
year.
THE propagation of the vine from
seed is recommended to European grow
ers by DR.. Blankenhorn as protection
against phylloxera. He finds that the
continued propagation of the vine in
Europe by cuttings has undermined its
constitution.
DIR. SALISBURY noticed peculiar fun
gus in the blood of persons suffering
from malaria, and he now announces
that it is also constantly present in the
blood of consumptives, and he therefore
considers it to be the cause of that dread
full malady.
THE Russian and Prussian Govern
ments have adopted kind of biscuit for
horses containing much nutritive matter
in small volume. According to La
Nature, the biscuit are formed of the
meal of oats, peas and linseed. The
various combinations have been studied
with care, and mixture has been OBJ
tanned such that one kilogramme of it is
equivalent to five kilogrammes of oats.
1t has been found that horses bear fatigue
better and are more vigorous when fed
with these biscuits than when fed with
oats.
NOTWITHSTANDING all that has been
written on the subject, the use of ar
senic in dyes and coloring matters con-
tinues to be the cause of widespread
mischief. We see by foreign journals
that in France the Project of the De-
partment du Nord has just issued
notice to book-binders and others con-
corning the danger incurred by the use
of cOlors which have for their bases ar
senic or copper. These are often en-
ployed in coloring papers on the edges
of books bound in green. In case of
any accident arising from them, the
binders are liable not only to civil dam
ages, but for criminal offense.
IT is found that from the grains of
raw coffee there may be extracted, by
simple process, beautiful green color
ing matter adapted to all the purposes
of the cook and confectioner, and which
will undoubtedly come into extensive
use, inasmuch as the number of green
colors suitable for such uses, and which
are not poisonous, is very limited. This
coloring matter, according to the &C.
count given of the process of ex-
traction, is obtained in the fol-
lowing manner: The coffee-grains
are crushed and the oil is ex.
tracted by means of ether; they are
then dried and agitated with the white
of eggs, so as to form sort of paste,
and the latter is exposed for several
days to the air. The presence of the
white of eggs then determines the ap-
pearance of an emerald green. A
simpler process is to merely moisten the
crushed and dried coffee-berries with
water, expose them three or four days
to the air, and extract the coloring mat
ter by means of alcohol.
In recent lecture on the chemistry
of food, by Prof. Church, some suggest
i've points of dietetics were well brought
out. Of all the cereals, says Mr.. Church,
wheat yields the best bread. This is
believed to be due principally to the
character of the heterogeneous matter of
wheat. The main constituent is a.
fibrine, and it can be readily obtained
for examination by making little flour
into dough with water, and then,
washing the starch out by means of a
stream of water. There is then left a
grayish-yellow, tough, elastic mass,
which is gluten. Speaking of peas,
beans, and various kinds of pulse, it
was pointed out how much more nearly
the different kinds agree in composition
than the cereals do. The great draw
back to the use of various kinds of pulse
is that they are difficult to digest. They
are an excellent theoretical food, accord
ing to analysis, but they are a severe
tax on digestion. Of all the beans none
presents better typical food than the
Soy bean. Lentils have been much
spoken of lately as good food,
and they undoubtedly approach
to good typical food, but
they are bitter, astringent, and not
easy of digestion. It has come to be