Research Results For 'Addition'

ADULTERATION

Adulteration is a term not only applied in its proper sense to the fraudulent mixture of articles of commerce, food, drink, drugs, seeds, etc, with noxious or inferior ingredients, but also by magistrates and analysts to accidental impurity, and even in some cases to actual substitution.

The chief objects of adulteration are to increase the weight or volume of the article, to give a colour which either makes a good article more pleasing to the eye or else disguises an inferior one, to substitute a cheaper form of the article, or the same substance from which the strength has been extracted, or to give it a false strength.

Among the adulterations which were commonly practised around 1905 for the purpose of fraudulently increasing the weight or volume of an article are the following: Bread was adulterated with alum or sulphate of copper, which gives solidity to the gluten of damaged or inferior flour; with chalk or carbonate of soda to correct the acidity of such flour; and with boiled rice or potatoes, which enables the bread to carry more water, and thus to produce a larger number of loaves from a given quantity of flour. Wheat flour is adulterated with other inferior flours, as the flour from rice, bean, Indian-corn, potato, and with sulphate of lime, alum, etc. Milk was usually adulterated with water. The adulterations generally present in butter consisted of an undue proportion of salt and water, lard, tallow, and other fats; when of poor quality it was frequently coloured with a little annatto, and, at times, with the juice of carrots. Genuine butter should not contain less than 80 percent of butter-fat. Cheese was also coloured with annatto and other substances. Tea was adulterated chiefly in China with sand, iron-filings, chalk, gypsum, China clay, exhausted tea leaves, and the leaves of the sycamore, horse-chestnut, and plum, whilst colour and weight were added by black-lead, indigo, Prussian-blue (one of the deleterious ingredients used by the Chinese in converting the lowest qualities of black into green teas), gum, turmeric, soapstone, catechu, and other substances.

Coffee was mingled with chicory, roasted wheat, roasted beans, acorns, mangel-wurzel, rye-flour, and coloured with burned sugar and other materials. Chicory was adulterated with different flours, as rye, wheat, beans, etc, and coloured with ferruginous earths, burned sugar, Venetian red, etc. Cocoa and chocolate were mixed with the cheaper kinds of arrow-root, animal matter, corn, sago, tapioca, etc. Sugar was adulterated to some extent with flour. Tobacco was mixed with sugar and treacle, aloes, liquorice, oil, alum, etc, and such leaves as rhubarb, chicory, cabbage, burdock, coltsfoot, besides excess of salt and water. Snuffs were adulterated with carbonate of ammonia, glass, sand, colouring matter, etc.

Confections were adulterated with flour and sulphate of lime. Preserved vegetables were kept green and poisoned by salts of copper. The acridity of mustard is commonly reduced by flour, and the colour of the compound is improved by turmeric. Pepper was adulterated with linseed-meal, flour, mustard husks, etc. Colour was given to pickles by salts of copper, acetate of copper, etc. Ale was adulterated with common salt, Cocculus Indicus, grains of paradise, quassia, and other bitters, sulphate of iron, alum, etc. Porter and stout were mixed with sugar, treacle, salt, and an excess of water. Brandy was diluted with water, and burned sugar was added to improve the colour; sometimes bad whisky was flavoured and coloured so as to resemble brandy, and sold under its name.

Gin was mixed with excess of water, and flavouring matters of various kinds, with alum and tartar, were added. Rum was diluted with water, and the flavour and colour kept up by the addition of cayenne and burned sugar. For champagne gooseberry and other inferior wines were often substituted. Port was manufactured from red Cape and other inferior wines, the body, flavour, strength, and colour being produced by gum-dragon, the washings of brandy casks, and a preparation of German bilberries. Cheap brown sherry was mixed with Cape and other low-priced brandies, and was flavoured with the washings of brandy casks, sugar-candy, and bitter almonds. Pale sherries were produced by gypsum, by a process called plastering, which removes the natural acids as well as the colour of the wine. Other wines were adulterated with elderberry, logwood, Brazil-wood, cudbear, red beetroot, etc, for colour; with lime or carbonate of lime, carbonate of soda, carbonate of potash, and litharge, to correct acidity; with catechu, sloe-leaves, and oak-bark for astringency; with sulphate of lime and alum for removing colour; with cane-sugar for giving sweetness and body; with alcohol for fortifying; and with ether, especially acetic ether, for giving bouquet and flavour.

Medicines, such as jalap, opium, rhubarb, cinchona bark, scammony, aloes, sarsaparilla, squills, etc, were mixed with various foreign substances. Castor-oil has been adulterated with other oils; and inferior oils were often. mixed with cod-liver oil. Cantharides were often mixed with golden-beetle and also artificially-coloured glass.

The adulteration of seeds was largely practised also, the seed which forms the adulterant being of course of the most worthless kind that can be had. Thus turnip-seed was mixed with rape, wild mustard, or charlock, which are steamed and kiln-dried to destroy their vitality, so as to evade detection in the progress of growth; old and useless turnip-seed was also used fraudulently mixed with fresh seeds. Clover was also much mixed with plantain and mere weeds.

Acts against adulteration have been passed in various countries and at various times. In Britain there was a law against it as early as 1267.
Research Adulteration

ADVOCATE

Generally, the term advocate is applied to a lawyer authorized to plead the cause of his clients before a court of law. It is only in Scotland that this word seems to denote a distinct class belonging to the legal profession, the advocates of Scotland being the pleaders before the supreme courts, and corresponding to the barristers of England and Ireland. These advocates all belong to the Faculty of Advocates, Edinburgh, to whom the oral pleadings in the Court of Session is for the most part limited, while they are also competent to plead in all the inferior Scottish courts and in the House of Lords in cases of appeal from the Court of Session. The supreme judges in Scotland, as well as the sheriffs of the various counties, are always selected from among them. Candidates for admission must undergo two separate examinations, one in general scholarship and the other in law.

The Lord Advocate, called also the King's or Queen's Advocate, is the principal law officer of the crown in Scotland. He is the public prosecutor of crimes in the Supreme Court, and senior counsel for the crown in civil causes. Being appointed by the crown, he goes out of office with the administration to which he belongs. As public prosecutor he is assisted by the solicitor-general and by four junior counsel called advocates-depute. The lord-advocate and the solicitor-general, in addition to their official duties, accept of ordinary bar practice.
Research Advocate

ASSAYING

Assaying is the estimation of the amount of pure metal, and especially of the precious metals, in an ore or alloy. In the case of silver the assay is either by the dry or by the wet process. The dry process is called eupellation from the use of a small and very porous cup, called a cupel, which is usually made of well-burned and finely-ground bone-ash or of magnesia. The cupel, being thoroughly dried, is placed in a fire-clay oven about the size of a drain-tile, with a flat sole and arched roof, and with slits at the sides to admit air. This oven, called a muffle, is set in a furnace, and when it is at a red heat the assay, consisting of a small weighed portion of the alloy wrapped in sheet-lead, is laid upon the cupel. The heat causes the lead to volatilize or combine with the other metals, and to sink with them into the cupel, leaving a bright globule of pure metallic silver, which gives the amount of silver in the alloy operated on. In the wet process the alloy is dissolved in nitric acid, and to the solution are added measured quantities of a solution of common salt of known strength, which precipitates chloride of silver. The operation is concluded when no further precipitate is obtained on the addition of the salt solution, and the quantity of silver is calculated from the amount of salt solution used.

An alloy of gold is first cupelled with lead as above, with the addition of three parts of silver for every one of gold. After the cupellation is finished the alloy of gold and silver is beaten and rolled out into a thin plate, which is curled up by the fingers into a little spiral or cornet. This is put into a flask with nitric acid, which dissolves away the silver and leaves the cornet dark and brittle. After washing with water the cornet is boiled with stronger nitric acid to remove the last traces of silver, well washed, and then allowed to drop into a small crucible, in which it is heated, and then it is weighed. The assay of gold, therefore, consists of two parts: cupellation, by which inferior metals (except silver) are removed; and quartation, by which the added silver and any silver originally present are got rid of. The quantity of silver added has to be regulated to about three times that of the gold. If it be more the cornet breaks up, if it be less the gold protects small quantities of the silver from the action of the acid. Where, as in some gold manufactured articles, these methods of assay cannot be applied, a streak is drawn With the article upon a touchstone consisting of coarse-grained Lydian quartz saturated with bituminous matter, or of black basalt. The practised assayer will detect approximately the richness of the gold from the colour of the streak, which may be further subjected to an acid test. The Goldsmith's Company of London is the statutory assay-master of all England.
Research Assaying

ATTAR

In the East Indies, attar is a general term for a perfume made from flowers. In Europe the term is generally used only of the attar or otto of roses, an essential oil made from Rosa centifolia, the hundred-leaved or cabbage-rose, Rosa damascena or damask-rose, Rosa moschdta or musk-rose, etc, 100,000 roses yielding only 180 grains of attar. Cashmere, Shiraz, and Damascus are celebrated for its manufacture, and there are extensive rose farms in the valley of Kezanlik in Roumelia and at Ghazipur in Benares. The oil is at first greenish, but afterwards it presents various tints of green, yellow, and red. It is concrete at all ordinary temperatures, but becomes liquid about 84 degrees Fahrenheit. It consists of two substances, a hydrocarbon and an oxygenated oil, and is frequently adulterated with the oils of rhodium, sandal-wood, and geranium, with the addition of camphor or spermaceti.
Research Attar

BIBLIOMANIA

Bibliomania (literally 'book-madness'), is a passion for possessing curious books, which reached its highest development in France and England, though originating, like Tulipomania, in Holland, towards the close of the seventeenth century. The true bibliomanist is determined in the purchase of books, less by the value of their contents, than by certain accidental circumstances attending them, as that they belong to particular classes, are made of singular materials, or have something remarkable in their history. One of the most common forms of the passion is the desire to possess complete sets of works, as of the various editions of the Bible or of single classics; of the editions in usum Delphini and cum notis variorum; of the Italian classics printed by the Academy delta Orusca; of the works printed by the Elzevirs or by Aldus.

Scarce books, prohibited books, and books distinguished for remarkable errors or mutilations have also been eagerly sought for, together with those printed in the infancy of typography, called incunabula, first printed editions (editiones principes) and the like. Other works are valued for their miniatures and illuminated initial letters, or as being printed upon vellum, upon paper of uncommon Materials, upon various substitutes for paper, or upon coloured paper, in coloured inks, or in letters of gold or silver.

In high esteem among bibliomanists are works printed on large paper, with very wide margins, especially if uncut, also works printed from copper plates, editions-de-luxe, and limited issues generally. Bibliomania often extends to the binding. In France the bindings of Derome and Bozerian are most valued; in England those of Charles Lewis and Roger Payne. Many devices have been adopted to give a factitious value to bindings. Jeffery, a London bookseller, had Fox's History of King James II bound in fox-skin;
and books have been more than once bound in human skin. The edges of books are often ornamented with paintings, etc, and marginal decoration is frequently an element of considerable value. Another method of gratifying the bibliomanist taste is that of enriching works by the addition of engravings - illustrative of the text of the book - and of preparing only single copies.
Research Bibliomania

BUTLER

A butler is a domestic servant, one of the principal menservants, who is principally in charge of the household's wine and beer cellar (hence the name which derives from the French word meaning someone who bottles drinks) and plate. It is a common misunderstanding that a butler is in charge of the other servants, in reality this was the duty of the valet, however in the absence of a valet the role would be required of a butler. Primarily a butler is a wine consultant and brewer of beer. The notion of a butler opening the door to guests is quite incorrect, that duty was traditionally conducted by a footman.

The duties and role of the 19th century butler were helpfully described in 1860 by Mrs Beeton to those starting a household as:

The domestic duties of the butler are to bring in the eatables [food] at breakfast, and wait upon the family at that meal, assisted by the footman, and see to the cleanliness of everything at table. On taking away, he removes the tray with the china and plate [silver plated metal articles], for which he is responsible. At luncheon, he arranges the meal, and waits unassisted, the footman now being engaged in other duties. At dinner, he places the silver and plated articles on the table, sees that everything is in its place, and rectifies what is wrong. He carries in the first dish, and announces in the drawing-room that dinner is on the table, and respectfully stands by the door until the company are seated, when he takes his place behind his master's chair on the left, to remove the covers, handing them to the other attendants to carry out. After the first course of plates is supplied, his place is at the sideboard to serve the wines, but only when called on.

The first course ended, he rings the cook's bell, and hands the dishes from the table to the other servants to carry away, receiving from them the second course, which he places on the table, removing the covers as before, and again taking his place at the sideboard.

At dessert, the slips being removed, the butler receives the dessert from the other servants, and arranges it on the table, with plates and glasses, and then takes his place behind his master's chair to hand the wines and ices, while the footman stands behind his mistress for the same purpose, the other attendants leaving the room. Where the old-fashioned practice of having the dessert on the polished table, without any cloth, is still adhered to, the butler should rub off any marks made by the hot dishes before arranging the dessert.

Before dinner, he has satisfied himself that the lamps, candles, or gas-burners are in perfect order, if not lighted, which will usually be the case. Having served every one with their share of the dessert, put the fires in order (when they are used), and seen the lights are all right, at a signal from his master, he and the footman leave the room.

He now proceeds to the drawing room, arranges the fireplace, and sees to the lights; he then returns to the pantry, prepared to answer the bell, and attend to the company, while the footman is clearing away and cleaning the plate and glasses.

At tea he again attends. At bedtime he appears with the candles; he locks up the plate, secures doors and windows, and sees that all the fires are safe.

In addition to these duties, the butler, where only one footman is kept, will be requires to perform some of the duties of the valet, to pay bills, and superintend the other servants. But the real duties of the butler are in the wine-cellar; there he should be competent and advise his master as to the price and quality of the wine to be laid in; "fine," [refine] bottle, cork and seal it, and place it in the binns [wine racks]. Brewing, racking and bottling malt liquors [beers, ales, stouts and the like], belong to his office, as well as their distribution. These and other drinkables are brought from the cellar every day by his own hands, except when an under-butler is kept; and a careful entry of every bottle used, entered in the cellar-book; so that the book should always show the contents of the cellar.
Research Butler

CASTOR

Research Castor

CHORAL SERVICE

In the Church of England, a choral service is a service with intoned responses, and the use of music throughout wherever it is authorized. The service is said to be partly choral when only canticles, hymns, etc, are sung and wholly choral, when, in addition to these, the versicles, responses, etc, are also sung.
Research Choral Service

CLOCK

A clock is an instrument for measuring time and indicating hours, minutes, and usually seconds, by means of hands moving on a dial-plate, and traditionally differing from a watch mainly in having the movement of its machinery regulated by a pendulum, and in not being portable. A clock also chimes, though the term clock is frequently, and incorrectly, applied to the non-chiming instruments for measuring time, which are technically known as a timepiece.

The use of a horologium, or hour-teller, was common even amongst the ancients, but their time-pieces were nothing else than sun-dials, hour-glasses, and clepsydrae. In the earlier half of our era we have accounts of several attempts at clock construction : that of Boethius in the 6th century, the clock sent by Harun al Rashid to Charlemagne in 809, that made by Pacificus, archdeacon of Verona, in the 9th century, and that of Pope Sylvester II in the 10th century. It is doubtful, however, if any of these was a wheel-and-weight clock, and it is probably to the monks that we owe the invention of clocks set in motion by wheels and weights. In the 12th century clocks were made use of in the monasteries, which announced the end of every hour by the sound of a bell put in motion by means of wheels. From this time forward the expression, 'the clock has struck,' is often met with. The hand for marking the time is also made mention of.

In the 14th century there are stronger traces of the later system of clock-work. Dante particularly mentions clocks. Richard, abbot of St Albans in England, made a clock in 1326, such as had never been heard of until then. It not only indicated the course of the sun and moon, but also the ebb and flood tide. Large clocks on steeples likewise were first made use of in the 14th century. Watches are a much later invention, although they have likewise been said to have been invented as early as the 14th century. A celebrated clock, the construction of which is well known, was set up in Paris for Charles V in 1379, the maker being Henry de Vick, a German. It probably formed a model on which clocks were constructed for nearly 300 years, and until Huyghens applied the pendulum to clock-work as the regulating power, about 1657. The great advantage of the pendulum prior to the invention of electronic oscillators is that the beats or oscillations of a pendulum all occupy substantially the same time (the time depending on its length), hence its utility in imparting regularity to a time-measurer. The mechanism by which comparative regularity was previously attained, though ingenious and simple, was far less perfect; and the first pendulum escapement that is, the contrivance by which the pendulum was connected with the clock-work, was also less perfect than others subsequently introduced, especially Graham's dead-heat escapement, invented in 1700.

In a watch, prior to the invention of electronics, the balance-wheel and spring served the same purpose as the pendulum, and the honour of being the inventor of the balance-spring was contested between Huyghens and the English pliilosopher Dr. Hooke. Various improvements followed, such as the chronometer escapement, and the addition of a compensation adjustment, by which two metals having unequal rates of expansion and contraction under variations of temperature are combined in the pendulum or the balance-wheel, so that, each metal counteracting the other, the vibrations are isochronous under any change of temperature. This arrangement was perfected by Harrison in 1726, and was especially useful in navigation.
Research Clock

CREED

Creed is a summary of belief with which the Apostles' and Nicene Creeds begin. These two creeds, together with the Athanasian Creed, are the most ancient authoritative Christian creeds, though numerous ancient formularies of faith are preserved in the writings of the early fathers, Irenaeus, Origen, Tertullian, etc., which agree in substance, though with some diversity of expression.

The Nicene Creed was so called from being adopted as the creed of the church at the Council of Nicaea or Nice, 325 AD, though its terms were subsequently somewhat altered.

The Apostles' Creed probably dates from the end of the 4th century; but there is no evidence of its being accepted in its present form until the middle of the 8th.

The Athanasian Creed was certainly not drawn up by St Athanasius, but probably belongs to the 5th century, if not as late as the end of the 8th or beginning of the 9th century. In addition to these three creeds, the Roman Catholic Church has the creed of Pius IV, put forth in 1564, and consisting of the Nicene Creed with additional articles adopted by the Council of Trent, to which is now added a profession of belief in the definitions of the Vatican Council.

The English Church adopts as 'thoroughly to be received and believed' the three ancient creeds, which as part of her liturgy may be read in the Book of Common Prayer, but does not consider any of them to be inspired. Besides these creeds, there are numerous Confessions of Faith, which have been adopted by different churches and sects. The Thirty-nine Articles of the Book of Common Prayer form a confession of faith for the Anglican Church. The creed of the Church of Scotland and other Presbyterian churches is contained in the Confession of Faith, drawn up by the Westminster Assembly of Divines, and completed in 1646.
Research Creed

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