Iron County register., 1880-01-08
USEFUL AND SCIENTIFIC.
THE WRITING TELEGRApH-The

Azssr
USEFUL AND SCIENTIFIC.
THE WRITING TELEGRAPH-The sue
cessful operation of the writing tefe-
graph, on one of the Englishralfways
"a distance Of f26snfIes1I MHting off the
messages in ink, one after the other, in
a perfectly legible manner, whether reg
ular line messages, or messages made
up in order to give the instrument more
work to osdo, is described at considerable
length in the London journals. On
some days, it appears from this account,
more resistance coils of wire have been
introduced into the two-line wires, in
order to represent greater distances, and
thus 81 niiles enagA miles have been
worked tfHou8hin Amost satisfactory
nlarin4, il only bid hgnecessary in such
SasSs st04esld leafew more cells of the bat
terry, which was in no instance SO pow
erful as is very often used on the same
line. The effect of the currents through
the multitude of other wires, in close
proximity TO the two in uses fdS the
writing telegraph, on beng closely OBJ
served, showed that the effect of induc-
ton was so exceedingly small as only 10
produce occasionally slight roughnSss
in u straight-line, on the pencil of the
operator being quite stationary-this ef-
feet, however, being haully ever percep-
tible in the whiting itsaf, and sneyer to
such a'degrec'as reallyto affect its legi-
ollity's5aTE az. cTEF~s
WHAT, THE EYES SEEM sREA1nxG.-
NJ sJavel has lately published additional
observations ens the mode in which the
eye stakes i'm the successive letters on
a printed page. We are not to suppose,
he says, that in reading a line one
passes successivety from the lower part
of letter to the upper part, then down
thesnext letter, UP the next, and so on,
the vision describing wavy line. The
Taxation takes place with extreme pre-
cision aloneA straight line, traversing
the junction Of the upper third of the
letter with The lower two-thirds. Why
is this line not in the 4fiddle?i Because
characteristics parts of the letters are
more frequently. above than below, in
the proportionf about ,seventy-fiye per
cent. That this is SO we can see by APP
plyingon a line of topographic char
acters a sheet of paper, covering the
line i'm its lower twO-thirds and leaving
the upper third exposed. We can then
read the letters almost as weh as well as
if they had not been sconcealed in
greater part. But thcacase is very diff
ferent if we cover the upper two thirds
of the line; the lowest third alone does
not furnish sufficient for recognition.
The characteristic part of the letters,
then, is chiefly in their upper portion.
Nj. Javel next compares the ancient
topographic characters with those OF
modern books, and maintains that the
latter have too much uniformity, SO
that, taken IN their upper parts alone,
many of them may be eOnfounded in
reading. The old letters. on the other
hand, had each Il particular sign by
which they could be easily distinguished.
The Elzeviriana, for example, has no
resemblance to o, the could not be
confounded with the n, us nov, nor the
C or eswith the o, the b with h, etc.
This too great uniformity in the upper
part of topographic characters. should
be corrected, since it is to that part we
chiefly look in reading. ....-..-,,
ALLEGED New PRESERVING AGENT
In the course of series. of. expert
ments made by Mr.. II. Jannareh for de-
vising method of separating the crys-
tallizable sugar from the nviasses, Il
double salt of borate of potassium and
sodium was accidentally formed, which
exerted an antiseptic influence on the
sugar. Further experiment showed this
salt to be a most powerful antiseptic
agent-~Itis is now being made in larger
quantities by dissolving in water equal
quantities of chloride of potassium,
nitrate of sodium and boric acid, and
evaporating to dryness after filtering.
The salt obtained is, of course, not Il
pure borate, but mixture of pOtassio-
nitric borate, potassium nitrate, and
sodium chloride.A its action is very
prompt and continues u7fd diminished for
a long time. It has no Injurious effect
either as regards taste or smell or health
mess of the substances impregnated with
it. 1t is easily soluble Ginswater and
quite deliquescent, $50 that it has to be
kept in closely stoppered bottles. Itis
at present sold for 25 cents pound. In
Germany it has been extensively used
already by butchers, sausage-makers,
tanners, etc.; but its most important
use is at present in the manufacture of
butter and cheese from sweet milk.
When butter isTmadee milk
in the ordinary manner, tie milk must
be Kept very cold; when the "preserv-
ing salt, 2 as it is called in Germany, is
used, the milk, may be kept at or
dinary temperature without sour
ing, the remaining sweet milk
may be worked up into superior
quality of cheese. If 15 grains of the
salt are added for each quart of milk,
the latter will keep sweet for at least a
week. Fresh meat, game, ETC., may be
by dipping it into a solution of
I pound of the salt in 6 pints of water.
When the meat is intended to be kept
for a very long period, the meat is
rubbed in wen With the powdered salt in
the proportion of 1-2 drains to each 2
pounds of meat In a hours the inn
is completed, and the meat
only needs to be driedy Apiece of meat
in this manner in January,
1877, was in perfectly good condition in
January, 1879. For picking the meat
is prepared in the same manner and
then placed between layers of a mixture
Of 2 pounds Of common salt, 1-2 pound
salt, and IA pound of sugar.
In this way the largest hams can be
>ditcu Ill IouT udyS. ToT preserving
skins, from 1-2 to 2 pounds are used, ac-
cording to size. Eggs are placed for Is
minutes into IA solution Of ounce of the
salt in asquart Of water. Ts prsserve
beer, wine, etc. lit is Buficiept to rinse
,he bottles, previous to filling them,
with solution of the salt in the proper
Of 1 10, and adding to the, beverage
Itself 8 grains per quart. For fish, lob
sters, oysters, fruit, and vegetables the
has also been used with the
best tsuccess.-Deutschc GeaCerbe- Zeitu7ag.
AGRICULTURAL NOTES.
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