The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1880-02-26
USEFUL AND SCIENTIFIC.

USEFUL AND SCIENTIFIC.
THE TONGUE AND TASTE The
tasting poWer-of the tongue is not reg
ularly distribHted over all parts of that
organ. According to the unanimous
Judgment of Psychologists, the back
part Of the tongue is best qualified for
this function, while there is a difference
OF opinion as to the tip of the tongue
The older observers have repeatedly
said that tasting power in the tip is
limited TO certain persons, whereas
more. recent ones affirm its presence in
all men. In experimenting on the So
called 'freaetion time,s' Herr Vintsch-
gau lately met with a case of limited
tasting power in the tOngue-tiP, and
this bed him 10 a thorough investigation
Of the subject. The observations were
made with solutions of chloride of So
dunn, sugar, quinine, and citric acid.
The results were as follows: There are
persons who are capable of accurately
distinguishing all principal tastes with
the tip of the tongue alone; others per-
.ceive with certainty the qualities of
sweetness, sadness, acidity, but less
distinctly bitterness. Others, again,
can only with great difficulty distinguish
tastes with the tip of the tongue; and,
finally, there are individuals who can
not do this In the least.
PURE CIsTERN WATER AND How TO
GET IT:-Pure water for domestic use IS
of great importance. In most wells the
water is more or less iInpregnated with
lime, or other mineral or earthly sub
stance, so that it. is not so pure as rain-
water. Wells are often so deep that It
is hard drawing the water For family
use, would recommend a cistern. Most
places where a well can. be dug, and
where it is not so sandy as to cave, a
.cistern can be plastered with cement
without walling with brick or stone.
When i built my house, four years ago,
I dug my cistern back of the house be-
fore l built the summer kitchen, so as to
have it in the kitchen. The flterer is
small cistern, one or two feet from the
other cistern, with tile for a spout to
connect them The end of this pipe in
the filterer is inclosed by small circu-
lar brick wall, or double wall of two
inches each, with a spaceiof two inches
between, which is filed with pulverized
charcoal. The surface of this fltering
wall is scarcely a square yard, and that
part of the roof discharging into the els
tern is "a feet by 40. Yet it is only the
most violent thunder-shower that gives
more than enough water to pass readily
through the iilterer. The main cistern
is six feet IN diameter and "A feet deep.
This gives us cool water all summers
cool as Wen water We draw with a
chain-pump, which keeps the air and
water circulated, S SO that it is pure. I
prefer to have the filterer outside the
main cistern, and, being shallow, it. is
easily cleaned. Both cisterns are COW
cred with brick arch. In the cistern
of six feet in diameter, the arch is start
ed with a groove cut in the earth for the
bottom of The arch.. The earth holds it
sufficiently from where the ieistern is
plastered. The arch rises three feet,
leaving three feet of earth over it
Psychological Journal.
IaIPRovED REFRIGERAT1NG APPARA-
TUs.-The export of fresh meat from
this country and from Australia and
South America to Europe has led to the
| invention of a number of processes for
Keeping the meat cool during the voy-
age. The most simple, and, so far, the
most successful, process consists in
I making an alright chamber in, the
4 steamer, and pumping air by means of
fan and special engine, through a
/ series of pipes packed in ice. The air
is cooled to about So deg. Fair, and is
deprived of its moisture by condensation
in passing the pipes, and the meat is
preserved perfectly so long as the supply
| of ice holds out and the fan IS kept in
motion. An improved process recently
| announced dispenses with the use OF ice
and accomplishes equally good results,
/ with only a moderate expenditure of
power. The new method is founded on
the simple fact of the heating and cool
ling of air when compressed and allowed
Ito expand. A meat chamber of any
llconyenient shape and size is fitted up,
and near it is placed an air compressor
driven by steam power. The first re-
suit obtained is q, heating of the COM
| pressed air, and to get rid of this heat,
a spray of cold water is let into the
chamber containing the compressed air
at each stroke of the compressor. This
! lowers the temperature to that of cold
| water, and by an ingenious system of
| fine grating, the moisture that saturates
/ the compressed air is extracted The
air is passed through a series of finely
| perforated disks, on which a large pro-
portion of the water is caught and
| allowed to pass away through suitable
valves. Within the meat chamber are
arranged "a series of pipes hung
up in zigzag form (probably straight
| pipes joined by returning bends), and
the compressed air is allowed to pass
| through these, still farther chilling it
and removing by. condensation the re-
naming moisture. 1t then passes to
the cylinder of an engine and is there
allowed to expand in driving the engine.
| Thesexhallst air is then taken by pipes
into the meat chamber, and there al
lowed to EXPAND to atmospheric pres
sure. The engine is also coupled to the
steam engine that drives the compress
sors, and thus tine air in expanding per-
forms part of the visible work of com-
pressing. By this Ingenious process the
air is cooled three times and enters the
chamber, not only dry, but very cold
There is less waste of power by this
| process, and a far lower degree of cold
and freedom from dependence on ice.
By taking the sir for compression from
thevchill-roOm a still lower temperature
may be obtained, and by joining one
apparatus to another, there is apparent
ly no limit. to the lowering of the tenn
| perature of the air. The practical limit
is found in the freezing of the lubricants
| used in the engine that is driven by the
| compressed air. Oil is frozen solid and
stops the engine, and in practice it is
found that glyceTine must be used and
/ here the process stops, for, if the chill
ing and rechling is carried farther, the
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