, 1880-05-03
Ice Made by Means of Ether.

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made to vaporize 80 speedily as to
produce intense cold. and if, when COW
cred with water its evaporation be as
sisted, it will escape SO quickly as to
lower the temperature of the water to
freezing point. Hence ether is often
used in preparing freezing mixture;
and machine has lately been con-
structed for making ice by means OF
the remarkable property to which we
have briefly alluded. The apparatus
consists of an engine and air-pump,
combined on the same bed-plate, re-
ffigerator, an ether condenser, cir
culating pump, and one or more Ice
boxes according to the quantity re-
quired--a steam engine supplying the
motive power. The two inlet passages
OF the air-pump are connected by a
copper pipe, from which branches an
other copper pipe that places them in
communication with the refrigerator,
which is felt-covered vessel OF cyl1n-
drical shape, the tubes being made OF
copper and riveted to brass end-plates.
The two outward valves on the other
side of the air-pump communicate with
the ether condenser, which is similarly
constructed to the refrigerator. The
tubes communicate at each end with
metal chambers, one of which serves
as receptacle for the air that enters
the condenser. The whole is immersed
in wooden tank, through which q
stream of water constantly passes for
cooling and condensing the ether va
por. A vacuum is maintained by the
air-pump in the refrigerator, vaporiz-
ing the ether at a low temperature.
This operation causes an absorption of
heat, which reduces the temperature
of the strong brine that is made to Cir
culate through the tubes and ice box.
The ice box is tank of red deal, var
nished inside, with partitions with
holes in them to allow slow circula-
ton of the brine. Zinc molds of diff
ferent widths, according to the shapes
of the blocks Of ice required, are filled
with pure water and suspended be-
tween the partitions.
To FRY FRESH FISH, SO as not to alb
sorb the fat, or destroy the delicate
flavor of the fish, is quite desideratum.
A lady who has attended Miss Corson's
practical Cooking Lectures, contrib
utes the following to the american Ag-
riculturist- derived partly from Miss
C's advice, and partly from her own
experience. Small fish are to be fried
whole large fish have the feshy por-
tions cut off with very sharp knife,
and divided into strips (fllets) of a
convenient size for serving. When
cleaned and ready for cooking, wipe
dry, and roll them in powdered cracker
or bread crumbs. Cracker, ready
pulverized, is now sold at most grocery
stores, under the name of "cracker
dusty Dip the fish, Or pieces, in well
beaten egg. and again roll them in the
cracker dust or crumbs, removing any
Jumps so as to leave the surface smooth.
Have the fat hot, and drop in the pieces,
watching them carefully until they
cook to golden brown then lift from
the fat and lay upon thick paper to ab
sorb the fat. Fillets of fish with the
bones in may be treated in the same
way. By this method the fish are well
favored and much more digestible for
weak stomachs. Fish are nourishing,
and not only supply good food for the
muscles, but also furnish good brain
material.
SHALL We KNOW EACH OTHER?-
''Shall we know each other there ?"
The minister of fashionable church
once preached beautiful sermon on
this subject. He drew the picture of
a very beautiful heaven. We would
walk in sunlit groves, by the music of
waterfalls, and gaze out upon Amaran-
thine fields. And then, too, "We shall
know each 9th = there" said the min
lister. and added, "therell be no
stranger in the new Jerusalem, we'll
all be friends" Beautiful said
Deacon Quick as he trotted down
the aisle. GA lovely sermonr' said
Miss Simpkins to the minister, as she
put her bony hand in his. She was
stopped by simple minded man, who
came up, and seizlng the pastors hand,
exclaimed: I" Pastor, I'm right glad
we shall recognize each other up there.
1t will be great change though, for
I've been to your church now going on
four years, and not soul has recog-
nized me yet"
There seems to be danger that work
ingmen in various branches of busi-
ness will seize the present time as
favorable opportunity for strikes,
knowing that trade of almost every
kind is good, and thinking that they
can therefore compel employers to
yield to their demands. The strike is
poor method of redress, and should
only be adopted when there is just
cause for complaint and all other
means of getting at right decision
have failed. Where there is an increase
in the general prosperity it is proper that
the employed should share the good
fortune of the employers; and il the