The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-03-25

wife in her kitchen can accomplish as
remarkab BILE results as scientists nave oeen
able to do in their laboratories with nqu,o
air This new marvel OF chemistry looks
ike common salt, and is as harmless. But
a curious fact is that this new SAT- Is
indestructihle. The water in wnicn IL Is
dissolved can be evaporated and the sale
can be used over and over again hundreds
of times. The mere act or dissolVlng Is
what produces the lowering or tempera-
ture.
BY this means a cook can make ice cream
in a few minutes as easily as she now
makes an ordinary pudding, without using
any ice whatever. Or she can rreeze
block of ice to put into her refrigerator
in twenty minutes. The intensely cola
liquid which has produced the ice can then
be set aside in a pan. In .twenty-four
hours the water will have evaporated,
leaving the clear white salt in the bottom
of the pan, which can be used for re-
peating the icemaking, ice cream freezing
or water cooling operation again. one
supply of salt will make ice cream and ice
for the refrigerator and for ice water all
summer long.
Some interesting experiments were made
at the inventors laboratory at No. 100
New street, Newark, last week. At the
beginning of the experiments the salt was
poured out of a can upon table. As 1t
lay there in a glistening white heap any
one but a chemist would have called IL
common salt. 1t was odorless and could
be handled without injury to the skin OF
the hand A glass jar was then filled with
a pint of water. Into this was then
dropped half pound OF the salt which
quickly dissolved. The water. which a
moment before had registered 90 degrees
as II came from the faucet, dropped In
thirty seconds TO a temperature of 20 de-
grees. A small glass tube, such as chem
lists use, had been filled with cream with
nd cad
in preparing cream for the freezer. The
small glass tube filed with the cream was
TO serve as an example on a small scale
of how ice cream could be made without
ice, by the new chemical process. The
tube was placed in the jar OF cold LIQUID
and a strict eye kept upon a watch to see
the time required for freezing
In the ordinary ice cream freezer II
usually requires twenty minutes of turn
ing the crank before cream begins to
stiffen. The mixture is then allowed to
stand for an hour to make 1t quite hard.
The temperature of the mixture of COM
mon salt and melting ice In the ordinary
ice cream freezer is about % degrees. This
Is only degrees below the freezing point
OF water. 1t naturally requires consider
able time for 4 degrees of frost to freeze
quantity of cream.
But by this new process a thermometer
which was placed in the jar showed that
maintained, while the tube of cream was
immersed In the solution. In two min
utes by the watch crystals of ice began to
form on the top of the cream In the tube
In four minutes the top of the tube was
entirely frozen over. Two minutes more
were allowed to elapse TO make sure that
the cream was frozen thoroughly. The
tube was then removed. By passing the
hand up and down the tube several times
the frozen cream was loosened around the
sides.
Then the prettiest little hard round
stick of Ice cream slid out of the tube and
was caught In the operators hand. In
stead of being soft and mushy as ice
cream usually is, 1t was as solid as an
icicle and brittle. When placed be-
tween the teeth 1t had to be crunched like
ice A confectioner would say that this
was defect, that ice cream should not be
frozen so hard and should be stirred to
keep II soft. This is true enough but the
object of the experiment was to show
how quickly and soldly cream could be
frozen without ice.
Ii would. Of course. be easy enough TO
make the cream of the right degree Of
softness by using less of the salt in the
solution. Prof. Wooster suggests that this
can easily be done by setting a bowl of
cream In a tin pan filled with the salt
solution and stirring the cream with
spoon till the required stiffness is reached.
In this way ice cream can be made as
easily and quickly as an ordinary pudding
without any of the trouble OF chopplng
ice for a freezer, mixing 1t with salt and
energy for half an hour.
In Prof Woosters laboratory another
test was made with the cold liquid solu-
ton A tube OF water an inch and q half
through was frozen solid In just four
minutes When this was done the profess
sor showed how a twenty pound block OF
Ice could be frozen for a refrigerator. He
brought out a pail with a can set inside
of 1t. much like a common ice cream freez-
err leaving a space between the inner and
outer receptacle. This was TO be illed
with the salt solution. Tests had shown
that when this was filled the inner can
filled with water could be frozen solid In
twenty to thirty minutes, This made
twenty-pound block OF Ice which could
he put in a refrigerator. When this was
done the salt solution was drawn on Into
a pan and put upon a gas stove, In half
an hour the water had been evaporated
and half-inch crust Of white salt lined
the bottom Of the pan.
Prof Wooster's laboratory Is an inter
estIng room. which looks more ike
kitchen than a scientists place Of discov-
cry OF one OF the strangest secrets OF ma
ture His purpose has been 70 devise
chemical that would take the place Of ice
in tropical countries and at sea, where tee
T. difficult or impossible 10 get In this
he believes that he has now succeeded
lie has also been using this new salt to-
ward relieving human suffering by apply
Ing 10 20 fevered parts Of the body. as
Boa suustrose, headache, congestion OF blood
Oh head in epilepsy and other complaints
vhere a cold substance, Is needed quickly.
aud when ice cannot be obtained