Hot water bottle

“ All elevation of temperature must be avoided. The heat of a water bath only must be cautiously applied to the retort. The gas liberated passes into the alcohol, causing the ether to distil in a gentle stream. The tube connecting the retort and bottle must be cooled by means of rag or moist paper, kept wetted with ice-cold water; as, if the temperature of the tube and the alcohol rises only a little, the latter becomes spontaneously hot, and boils violently, by which the product is vitiated. This process is very productive and economical, and yields pure nitrous ether. ”

“ There is no easier method of cleaning glass bottles than putting into them fine coal-ashes, and well shaking, either with water or not, hot or cold, according to the substance that fouls the bottle. Charcoal left in a bottle or jar for a little time will take away disagreeable smells. ”

“ Even if the water does not run sufficiently hot, a guest seldom hesitates to ring for that, whereas no one ever likes to ask for a hot water bag—no matter how much she might long for it. A small bottle of Pyro is also convenient for one who brings a curling lamp. ”

“ But if we take the precaution of putting the bottle into hot water, so that the wine and the air in the bottle may be heated for some instants to a temperature of 60° Centigrade, and if, after cooling, we leave the bottle to itself, the wine in these conditions will never become transformed into vinegar. The heating, however, must have left intact the albuminoid or nitrogenous substances contained in the wine. ”

“ After each feeding they should be thoroughly washed with soap or washing powder. A long-handled bottle brush should be used to help clean the bottle. After the bottle has been thoroughly rinsed a number of times with hot water, it should be set aside filled with warm water into which one teaspoonful of bicarbonate of soda has been put. Before filling them with the freshly prepared food each morning the bottles should be boiled. Every mother with a bottle-fed baby should buy a dozen bottles, all of the same kind and size to begin with. ”

“ Hot bottles are often needed by invalids. They should never be filled with boiling water. They must be made of earthenware and covered with flannel jackets. The water must be of a temperature of about 100° to 120° Fahrenheit. ”

“ Fill a bottle with shellac, broken glass and spirit in equal proportions. Roll and shake bottle from time to time during 12 hours. Boil in hot water bath. Dilute to substance of thin glue, and filter on wool. ”

“ Such heated, impure air, no more tends downwards again to escape or dive under the chimneypiece, than oil in an inverted bottle, immersed in water, will dive down through the water to escape by the bottle's mouth ”

“ The stoppers are so made and fitted, plus their caps, to prevent leakage of wind or advent of outside air, that the temperature probably never changes more than a few degrees in twenty-four hours.
Cases for these bottles in various sizes are made of leather, duck and wicker. They are convenient and absolutely necessary to the longevity of the bottle as it is so adjusted in the casing that it rests and vibrates enough to ease strain which might overcome the elasticity of the glass and cause breakage. ”

“ A bottling apparatus has been invented for facilitating the process; but a man accustomed to bottle by hand can do it more quickly, and with as little waste262 of gas and water as with a machine. Much depends, however, upon the state of the soda-water in the receiver; for if the gas be well digested, and the temperature low, it rushes into the bottle with much less force, though the water may contain a greater quantity of gas, than when it is newly made, and apparently more brisk. ”

“ Of the lamp we need hardly speak, most mothers being acquainted with its operation: but to those to whom it is unknown we may observe, that the flame from the floating rushlight heats the water in the reservoir above, in which the covered pan that contains the food floats, keeping it at such a heat that, when thinned by milk, it will be of a temperature suitable for immediate use. Though many kinds of nursing-bottles have been lately invented, and some mounted with India-rubber nipples, the common glass bottle, with the calf's teat, is equal in cleanliness and utility to any ”

“ The bottles and vessels should be made of a tough substance [de matière liante] , the former having the weight of twenty-five or twenty-six [20] ounces for each litre [G] that the bottle contains. The glass ought to be of equal thickness in every part, or it is liable to break in the water-bath. The form of the Champagne bottle is most convenient; it is the handsomest as well as the strongest, and is of the best shape for packing up. ”

“ Bottles and mechanically blown Glass.—The manufacture of bottles has become an industry of vast proportions. The demand constantly increases, and, owing to constant improvements in material in the moulds and in the methods of working, the supply fully keeps pace with the demand. Except for making bottles of special colours, gas-heated tank furnaces are in general use. Melting and working are carried on continuously. The essential qualities of a bottle are strength and power to resist chemical corrosion. ”

“ All that is necessary is to wind a piece of thick string round the neck of the bottle, get an assistant to hold one end, and then work the bottle to and fro. The glass of the neck will become so warm as to expand, and the stopper will become loosened. ”

“ Then take away the glass and you are ready for the next trick.
A word as to the appearance of the bottles and the covers. These can be bought at a conjuring shop and you will find that, as the Scotsman said of various brands of whiskey, "Some are better than others." You want a bottle which looks exactly like the real thing, and the only way of making quite sure of getting it is to take an empty bottle with you when you are buying the trick. Note the slope of the "shoulder" of the bottle. The labelling you can do yourself. ”

“ The bottles should be well washed in cool water, especially around the top and cover, before opening. The rim of the bottle should be wiped with a clean cloth and the cover replaced immediately after pouring. ”

“ As soon as the development is complete, wash the plate well with pure water, using for the purpose a wash bottle, which is simply a large glass flask having a cork perforated by two tubes, one of which reaches into the body of the liquid, while the other only passes through the cork. The short tube is bent over at an angle so that the mouth may be conveniently placed against it, while the long tube is bent, and drawn out to a fine jet. On blowing through the short tube, the air in the bottle becomes compressed, and in expanding drives the liquid through the jet in a fine steady stream. ”

“ The chemical and physical work done at sea is chiefly the collection of samples of water and the observation of temperature. Water from any moderate depth is collected by lashing a bottle to the sounding-line and lowering it to the proper point; the stopper is then pulled out by a cord and the bottle allowed to fill. The water in the bottle is not changed in its ascent, as the mouth is narrow and it always hangs vertically. When the sea is rough or the depth is great, it is necessary to employ some other means. The ‘slip-water-bottle’ is convenient for most purposes. ”

“ When the bottle has been kept at a red heat for about seven or eight minutes, and no more vapour issues from it, remove it from the fire, then stop it with a piece of cork; and, having suffered it to cool, preserve the mixture in small bottles well closed.
If you unclose one of these bottles, and let fall a few grains of this powder on a bit of paper, or any other very [Pg 40] dry substance, it will first become blue, then brown, and will at last burn the paper or other dry substance on which it has fallen. ”

“ If, however, an opening be made into a chimney flue through the wall near the ceiling of the room, then will all the hot impure air of the room as certainly pass away by that opening as oil from the inverted bottle would instantly all escape upwards through a small opening made near the elevated bottom of the bottle. ”

“ Introduce into a gas bottle peroxide of manganese (in fine powder) , 1⁄2 oz.; add of hydrochloric acid, 3 fl. oz., (diluted with) water, 2 fl. oz.; apply a gentle heat, and cause the evolved gas to pass through water, 2 fl. oz., and then into a 3-pint bottle containing distilled water, 20 fl. oz., and whose mouth is loosely plugged with tow; when the air has been entirely displaced by the chlorine, cork the bottle loosely, and shake it until the chlorine is absorbed; it should now be transferred to a pint stoppered bottle, and preserved in a dark and cool place. ”

“ The bottles are to be lifted out singly and the covers at once screwed down, or locked by the spring or lever, according to the make of bottle. They should be cooled as quickly as possible. Apples and pears should be peeled, cut, and cored, and placed in cold water directly they are cored. All stone fruit should be stoned before bottling. The time for which the bottles should remain in the pan, at a temperature of 155° to 160° F., varies. Cherries, rhubarb, small plums, gooseberries and currants require about twenty minutes; tomatoes, half an hour; apricots, three-quarters of an hour ”

“ Chemicals which are poisonous should have some distinctive mark on the bottle. One of the best, and one which is easily distinguished in the dark-room, is a strip of white paper, two inches or more in width, pasted entirely round the bottle.
A good strong paste which keeps well, and sticks so fast that the label is not easily detached from the bottle, is made as follows:
Heat the water and dissolve the gum-arabic and the gum-tragacanth, then add the glycerine and acid. ”

“ The reason why the fruit must be put into the bottles boiling hot is because the heat expels the air contained in the bottles, which must be secured immediately they are filled, else the air will rush in directly they begin to cool. ”

“ In every case immediately after use they should both be put in water, which should then be brought to a boiling temperature, and both should then be kept in a saturated solution of boric acid. The nipple, after being placed on the bottle, should not come in contact with anything but the infant's mouth. Bottles that have no neck are much to be preferred to others, as they can be readily cleansed. ”

“ The initial volume of the solution in each bottle is 100 cubic centimeters, and the bottle should be of such size as to give a depth of liquid of from three to five centimeters.
The neck of the bottle is closed with a plug of cotton and this is protected from dust by tying over it a cap of filter paper. Arranged in this way, filtered air has free access to the solution. The bottle with the solution thus protected is placed in a water-oven and kept near the temperature of boiling water for six to eight hours to destroy any organisms present. When cool, the solution is ready for use. ”

“ Put a sheet of rubber over the mouth of the large bottle, draw the edge down over the neck and wrap securely with a piece of string thus forming a tightly stretched diaphragm over the top. When a finger is pressed on the rubber the small bottle will slowly descend until the pressure is released when the small bottle wilt ascend. The moving of the small bottle is caused by the pressure transmitted through the water, thus causing the volume of air in the small tube to decrease and the bottle to descend and ascend when released as the air increases to the original volume. ”

“ From another box were taken two bottles of fine old French brandy, two bottles of whisky, a small bottle of Valentine’s beef juice, and several cans of preserved meats, which had been prepared by Cobb, and the cans made of aluminum for the purpose. An alcohol heater was also taken out and set up in such a manner that a glass reservoir could, upon being turned on, feed it with alcohol. Through this heater ran wires joined to a platinum strip and connected with twenty cells of the battery. ”

“ The color, odor, taste and purity of water can be ascertained as
follows: Fill a large bottle made of colorless glass with water; look
through the water at some black object. Pour out some of the water and
leave the bottle half full; cork the bottle and place it for a few hours
in a warm place; shake up the water, remove the cork, and critically
smell the air contained in the bottle. If it has any smell, particularly
if the odor is repulsive, the water should not be used for domestic
purposes. By heating the water an odor is evolved that would not
otherwise appear. ”

“ When cold, bottle the liquid, and cork it tightly. The bottles for this purpose should either be quite new, or such as have been used before for lemon syrup. Mixed with ice-water it is a wholesome and refreshing beverage, and if you stir into a half tumbler of the mixture a half tea-spoonful, or more, of carbonate of soda, it will foam up, and be just like the soda-water you buy in the shops at six cents per glass. ”

“ Take White Vitriol and Bay Salt, of each an ounce; decrepitate them together, and when the detonation is over, pour on them, in an earthen pan, a pint of boiling Water or Rose-water. Stir them together, and let them stand some hours. A variously coloured skin will be formed on the surface, which carefully skim off, and put the clear liquor into a bottle for use. ”

“ A long piece of lace must be wound round and round the bottle, the edge of each round a little above the last, and a few stitches to keep it firm at the beginning and end will be found sufficient, but a collar will require more tacking to keep it in its place.— (See page 53.)
3830. Bleaching Liquid.—Take one pound of chlorid of lime, empty it into a stone jar, and pour on it one gallon of water; stir it well with a stick for fifteen minutes; then let it settle, and pour off the clear liquor into clean bottles, and cork them up. ”