Kancid  butter  put  into  it  comes  out  completely  divested  of  all  rancid
taste  or  smell. —  Wells'  Annual  of  Scientific  Discovery,  for  1851,^.  47-


Mr.  Chambord  gives  the  following  receipt  for  the  preservation  of
Eggs.  "  By  submitting  a  thin  stratum'of  the  white  and  yolks  of  eggs
about  one  and  a  half  inches  thick,  upon  glass  or  porcelain  plates,  to
the  heat  of  an  oven,  a  mass  will  be  obtained  after  twenty-four  hours
drying,  readily  pulverized,  and  which  is  not  altered  by  the  action  of
the  air,  after  drying  again  a  day.  Each  pound  of  powdered  eggs
thus  prepared,  when  desired  for  use,  requires  two  pounds  of  cold  water
with  which  it  is  to  be  beaten  up,  and  is  equivalent  to  fifty  eggs,  and
may  be  used  for  omelets,  pastries  and  other  culinary  purposes." —
Annual  of  Scientific  Discovery,  for  1855,/).  108.
NEW   METHOD    OF   PRESERVING   WHEAT.
"  A  Mr.  Adams  in  a  late  number  of  the  Journal  of  the  London  So-
ciety of  Arts,  has  made  a  suggestion  for  a  new  kind  of  granary,  by
which  he  thinks  that  grain  may  be  safely  and  effectually  preserved  for
any  number  of  years."

He  recommends  a  metallic  reservoir  like  an  iron  water-tank,  and
says  that  iC  a  cubic  foot  of  water-tank  on  a  very  large  scale,  will  be
found  to  cost  very  much  less  than  a  cubic  foot  of  tin  canister  on  a
small  scale."

"This  tank  should  be  constructed  of  small  parts,  connected  by
screw-bolts,  and  consequently  easily  transported  from  place  to  place.
The  internal  parts  should  be  galvanized  to  prevent  rust,  and  the  ex.
