Chapter C: D E F are the four printing cylinders, named in the order of their (17)

_Diamonds_ take precedence of every gem for the purposes of dress and decoration; and hence the price attached to those of a pure water, increases in so rapid a proportion, that beyond a certain term, there is no rule of commercial valuation. The largest diamond that is known seems to be that of the Rajah of Mattan, in the East Indies. It is of the purest water, and weighs 367 carats, or at the rate of 4 grains to a carat, upwards of 3 ounces troy. It is shaped like an egg, with an indented hollow near the smaller end; it was discovered at Landak about 100 years ago; and though the possession of it has cost several wars, it has remained in the Mattan family for 90 years. A governor of Batavia, after ascertaining the qualities of the gem, wished to be the purchaser, and offered 150,000 dollars for it, besides two war brigs with their guns and ammunition, together with a certain number of great guns, and a quantity of powder and shot. But this diamond possessed such celebrity in India, and was regarded as a talisman involving the fortunes of the Rajah and his family, that he refused to part with it at any price.

The diamond possessed in the time of the traveller Tavernier, by the emperor of Mogul, a kingdom now no more, weighed 279 carats, and was reckoned worth upwards of 400,000_l._ sterling. It was said to have lost the half of its original weight in the cutting. After these prodigious gems, the next are:--1. That of the emperor of Russia, bought by the late empress Catherine, which weighs 193 carats. It is said to be of the size of a pigeon’s egg, and to have been bought for 90,000_l._, besides an annuity to the Greek merchant of 4000_l._ It is reported that the above diamond formed one of the eyes of the famous statue of Sheringan, in the temple of Brama, and that a French grenadier, who had deserted into the Malabar service, found the means of robbing the pagoda of this precious gem; and escaped with it to Madras, where he disposed of it to a ship captain for 2,000_l._, who resold it to a Jew for 12,000_l._ From him it was transferred for a large sum to the Greek merchant. 2. That of the emperor of Austria, which weighs 139 carats, and has a slightly yellowish hue. It has, however, been valued at 100,000_l._ 3. That of the king of France, called the Regent or Pitt diamond, remarkable for its form and its perfect limpidity. Although it weighs only 136 carats, its fine qualities have caused it to be valued at 160,000_l._ though it cost only 100,000_l._

The largest diamond furnished by Brazil, now in possession of the crown of Portugal, weighs, according to the highest estimates, 120 carats. It was found in the streamlet of Abaïte, in a clay-slate district.

The diamonds possessed of no extraordinary magnitude, but of a good form and a pure water, may be valued by a certain standard rule. In a brilliant, or rose-diamond of regular proportions, so much is cut away that the weight of the polished gem does not exceed one half the weight of the diamond in the rough state; whence the value of a cut diamond is esteemed equal to that of a similar rough diamond of double weight, exclusive of the cost of workmanship. The weight and value of diamonds is reckoned by carats of 4 grains each; and the comparative value of two diamonds of equal quality but different weights, is as the squares of these weights respectively. The average price of rough diamonds that are worth working, is about 2_l._ for one of a single carat; but as a polished diamond of one carat must have taken one of 2 carats, its price in the rough state is double the square of 2_l._, or 8_l._ Therefore, to estimate the value of a wrought diamond, ascertain its weight in carats, double that weight, and multiply the square of this product by 2_l._

Hence, a wrought diamond of 1 carat is worth _£_ 8
2 -- 32
3 -- 72
4 -- 128
5 -- 200
6 -- 288
7 -- 392
8 -- 512
9 -- 612
10 -- 800
20 -- 3200,

beyond which weight the prices can no longer rise in this geometrical progression, from the small number of purchasers of such expensive toys. A very trifling spot or flaw of any kind, lowers exceedingly the commercial value of a diamond.

Diamonds are used not only as decorative gems, but for more useful purposes, as for cutting glass by the glazier, and all kinds of hard stones by the lapidary.

On the structure of the glazier’s diamond, we possess some very interesting observations and reflections by Dr. Wollaston. He remarks, that the hardest substances brought to a sharp point scratch glass, indeed, but do not cut it, and that diamond alone possessed that property; which he ascribes to the peculiarity of its crystallization in rounded faces, and curvilinear edges. For glass-cutting, those rough diamonds are always selected which are sharply crystallized, hence called diamond sparks; but cut diamonds are never used. The inclination to be given to a set diamond in cutting glass is comprised within very narrow limits; and it ought, moreover, to be moved in the direction of one of its angles. The curvilinear edge adjoining the curved faces, entering as a wedge into the furrow opened up by itself, thus tends to separate the parts of the glass; and in order that the crack which causes the separation of the vitreous particles may take place, the diamond must be held almost perpendicular to the surface of the glass. The Doctor proved this theory by an experiment. If, by suitable cutting with the wheel, we make the edges of a spinel ruby, or corundum-telesie (sapphire) curvilinear, and the adjacent faces curved, these stones will cut glass as well as a glazier’s diamond, but being less hard than it, they will not preserve this property so long. He found that upon giving the surface of even a fragment of flint the same shape as that of the cutting diamond, it acquired the same property; but, from its relative softness, was of little duration. The depth to which the fissure caused by the glazier’s diamond penetrates, does not seem to exceed the two-hundredth of an inch.

I shall here introduce Mr. Milburn’s valuable observations on the choice of rough diamonds, as published in his work on _Oriental Commerce_.

The colour should be perfectly crystalline, resembling a drop of clear spring water, in the middle of which you will perceive a strong light, playing with a great deal of spirit. If the coat be smooth and bright, with a little tincture of green in it, it is not the worse, and seldom proves bad, but if there is a mixture of yellow with green, then beware of it; it is a soft greasy stone, and will prove bad.

If the stone has a rough coat, so that you can hardly see through it, and the coat be white and look as if it were rough by art, and clear of flaws or veins, and no blemish cast in the body of the stone, (which may be discovered by holding it against the light) the stone will prove good.

It often happens that a stone will appear of a reddish hue on the outward coat, not unlike the colour of rusty iron, yet by looking through it against the light, you may observe the heart of the stone to be white (and if there be any black spots, or flaws, or veins in it, they may be discovered by a true eye, although the coat of the stone be the same), and such stones are generally good and clear.

If a diamond appears of a greenish bright coat, resembling a piece of green glass, inclining to black, it generally proves hard, and seldom bad; such stones have been known to have been of the first water, and seldom worse than the second; but if any tincture of yellow seems to be mixed with it, you may depend on its being a very bad stone.

All stones of a milky cast, whether the coat be bright or dull, if ever so little inclining to a bluish cast, are naturally soft, and in danger of being flawed in the cutting; and though they should have the good fortune to escape, yet they will prove dead and milky, and turn to no account.

All diamonds of cinnamon colour are dubious; but if of a bright coat mixed with a little green, then they are certainly bad, and are accounted among the worst of colours. You will meet with a great many diamonds of a rough cinnamon-coloured coat, opaque; this sort is generally very hard, and, when cut, contain a great deal of life and spirit; but the colour is very uncertain; it is sometimes white, sometimes brown, and sometimes of a fine yellow. Rough diamonds are frequently _beamy_, that is look fair to the eye, yet are so full of veins to the centre, that no art or labour can polish them. A good diamond should never contain small spots of a white or gray colour of a nebulous form; it should be free from small reddish and brownish grains, that sometimes occur on their surface, or in their interior. A good diamond should split readily in the direction of the cleavage; it sometimes happens, however, that the folia are curved, as is the case in twin crystals. When this happens, the stone does not readily cut and polish, and is therefore of inferior value.

In the cut and polished gem, the thickness must always bear a certain proportion to the breadth. It must not be too thin nor thick; for, when too thin, it loses much of its fire, and appears not unlike glass.

The term _carat_ is said to be derived from the name of a bean, the produce of a species of _erythina_, a native of the district of Shangallas, in Africa; a famous mart of gold-dust. The tree is called _kuara_, a word signifying sun in the language of the country; because it bears flowers and fruit of a flame colour. As the dry seeds of this pod are always of nearly uniform weight, the savages have used them from time immemorial to weigh gold. The beans were transported into India, at an ancient period, and have been long employed there for weighing diamonds. The carat of the civilized world is, in fact, an imaginary weight, consisting of 4 nominal grains, a little lighter than 4 grains troy (_poids de marc_); it requires 74 carat grains and 1/16 to equipoise 72 of the other.

In valuing a cut diamond, we must reckon that one half of its weight has been lost in the lapidary’s hands; whence its weight in this state should be doubled before we calculate its price by the general rule for estimating diamonds. The French multiply by 48 the square of this weight, and they call the product in francs the value of the diamond. Thus, for example, a cut diamond of 10 carats would be worth (10 × 2)² × 48 = 19,200 francs, or 768_l._, allowing only 25 francs to the pound sterling.

The diamond mines of Brazil have brought to its government, from the year 173~ till 1814, 3,023,000 carats; being at the average rate annually of 36,000 carats, or a little more than 16 libs., weight. They have not been so productive in the later years of that period; for, according to Mr. Mawe, between 1801 and 1806, only 115,675 carats were obtained, being 19,279 a year. The actual expenses incurred by the government, during this interval, was 4,419,700 francs; and, deducting the production in gold from the washings of the diamond gravel, or _cascalho_, it is found that the rough diamonds cost in exploration, per carat, 38 francs 20 c., or nearly 31_s._ British money. The contraband is supposed to amount to one third of the above legitimate trade. Brazil is almost the only country where diamonds are mined at the present day; it sends annually to Europe from 25 to 30 thousand carats, or from 10 to 16-1/2 libs.

DIAMONDS, _cutting of_. Although the diamond is the hardest of all known substances, yet it may be split by a steel tool, provided a blow be applied; but this requires a perfect knowledge of the structure, because it will only yield to such means in certain directions. This circumstance prevents the workman from forming facettes or planes generally, by the process of splitting; he is therefore obliged to resort to the process of abrasion, which is technically called cutting. The process of cutting is effected by fixing the diamond to be cut on the end of a stick, or handle, in a small ball of cement, that part which is to be reduced being left to project. Another diamond is also fixed in a similar manner; and the two stones being rubbed against each other with considerable force, they are mutually abraded, flat surfaces, or facettes, being thereby produced. Other facettes are formed by shifting the diamonds into fresh positions in the cement, and when a sufficient number are produced, they are fit for polishing. The stones, when cut, are fixed for this purpose, by imbedding them in soft solder, contained in a small copper cup, the part, or facette, to be polished, being left to protrude.

A flat circular plate of cast-iron is then charged with the powder produced during the abrasion of the diamonds; and by this means a tool is formed which is capable of producing the exquisite lustre so much admired on a finely-polished gem. Those diamonds that are unfit for working, on account of the imperfection of their lustre or colour, are sold, for various purposes, under the technical name of Bort. Stones of this kind are frequently broken in a steel mortar, by repeated blows, until they are reduced to a fine powder, which is used to charge metal plates, of various kinds, for the use of jewellers, lapidaries, and others. Bort, in this state of preparation, is incapable of polishing any gems; but it is used to produce flat surfaces on rubies and other precious stones.

Fine drills are made of small splinters of bort, which are used for drilling small holes in rubies, and other hard stones, for the use of watch-jewellers, gold and silver wire-drawers, and others, who require very fine holes drilled in such substances. These drills are also used to pierce holes in china, where rivets are to be inserted; also for piercing holes in artificial enamel teeth, or any vitreous substances, however hard.

DIAMOND MICROSCOPES, were first suggested by Dr. Goring, and have been well executed by Mr. Pritchard. Previous to grinding a diamond into a spherical figure, it should be ground flat and parallel upon both sides, that by looking through it, as opticians try flint glass, we may see whether it has a double or triple refractive power, as many have, which would render it useless as a lens. Among the 14 different crystalline forms of the diamond, probably the octahedron and the cube are the only ones that will give single vision. It will, in many cases, be advisable to grind diamond lenses, plano-convex, both because this figure gives a low spherical aberration, and because it saves the trouble of grinding one side of the gem. A concave tool of cast iron, paved with diamond powder, hammered into it by a hardened steel punch, was employed by Mr. Pritchard. This ingenious artist succeeded in completing a double convex of equal radii, of about 1/25 of an inch focus, bearing an aperture of 1/30 of an inch with distinctness upon opaque objects, and its entire diameter upon transparent ones. This lens gives vision with a trifling chromatic aberration; in other respects, like Dr. Goring’s Amician reflector, but without its darkness, its light is said to be superior to that of any compound microscope whatever, acting with the same power, and the same angle of aperture. The advantage of seeing an object without _aberration_ by the interposition of only a single magnifier, instead of looking at a picture of it with an eye-glass, is evident. We thus have a simple direct view, whereby we shall see more accurately and minutely the real texture of objects.

DIAPER, is the name of a kind of cloth, used chiefly for table linen. It is known among the French by the name of _toile fourré_, and is ornamented with the most extensive figures of any kind of tweeled cloth, excepting damask. The mounting of a loom for working diaper is, in principle, much the same as a draw-loom, but the figures being less extensive, the mounting is more simple, and is wrought entirely by the weaver, without the aid of any other person. As tweeled cloths, of any number of leaves, are only interwoven at those intervals when one of the leaves is raised, the woof above, and the warp below, is kept floating or flushed, until the intersection takes place. Of consequence, the floating yarn above, appears across the fabric, and that below longitudinally. This property of tweeled cloths is applied to form the ornamental figures of all kinds of tweeled goods, merely by reversing the floating yarn when necessary. In the simpler patterns, this is effected by a few additional leaves of treddles; but when the range of pattern becomes too great to render this convenient, an apparatus called a _back harness_ is employed, and the cloth woven with this mounting is called diaper. Diapers are generally five-leaf tweels, that is to say, every warp floats under four threads of woof, and is raised, and of course interwoven with the fifth. This is done either successively, forming diagonals at 45° upon the cloth, or by intervals of two threads, which is called the broken tweel. The latter is generally, if not universally adopted in the manufacture of diaper. The reason of preferring the broken to the regular tweel, where ornaments are to be formed, is very obvious. The whole depending upon reversed flushing to give the appearance of oblique or diagonal lines, through either, would destroy much of the effect, and materially injure the beauty of the fabric. The broken tweel, on the contrary, restores to the tweeled cloth a great similarity of appearance to plain, or alternately interwoven fabrics, and, at the same time, preserves the facility of producing ornaments by reversing the flushing. The simplest kinds of reversed tweels will be found described under TEXTILE FABRICS.

DIASTASE. This curious substance, extracted by water from crushed malt, and precipitated from that infusion by alcohol, as is described under FERMENTATION, has been made the subject of new researches by M. Guerin Varry. The conclusions deducible from his interesting experiments are the following:--

1. One part of diastase, dissolved in 30 parts of cold water, put with 408 parts of potato starch out of contact of air, did not exercise the slightest action upon this substance in the course of 63 days, under a temperature varying from 68° to 79° Fahr.

2. Two parts of diastase do not in the course of an hour, cause the globules of three parts of starch to burst, at a temperature approaching very nearly to that of the hot water which bursts them into a paste. It follows that diastase acts no part in the process of germination, towards eliminating the teguments of the starch, or transforming its interior portion into sugar, and a gummy matter assimilated by plants.

3. Diastase liquefies and saccharifies the paste of starch without absorption or disengagement of gas; a reaction which takes place equally in vacuo, as in the open air.

4. 100 parts of starch made into a paste with 39 times their weight of water, mixed with 6·13 parts of diastase dissolved in 40 parts of water, and kept for an hour between 140° and 149° Fahr., afforded 86·91 parts of sugar.

5. A paste containing 100 parts of starch, and 1393 parts of water, put in contact with 12·25 parts of diastase dissolved in 367 parts of cold water, having been maintained at 68° Fahr. during 24 hours, produced 77·64 parts of sugar.

6. The preceding experiment, repeated at the temperature of melting ice, afforded at the end of 2 hours, 11·82 parts of sugar.

7. The most favourable proportions and circumstances for the production of a great quantity of sugar, are a slight excess of diastase or barley malt, (at least 25 per cent. of the latter), about 50 parts of water to one of starch, and a temperature between 140° and 149° Fahr. It is of the greatest consequence for the saccharification to take place as speedily as possible, so that the sugar produced may not be left in contact with much gummy matter (_dextrine_), in which case, the diastase will not convert the latter into sugar. In fact, the liquefaction and saccharification should proceed simultaneously.

8. The sugar of starch, prepared either with diastase, or sulphuric acid, crystallizes in cauliflowers, or in prisms with rhomboidal facets. It has the same composition as sugar of grapes.

9. Diastase even in excess does not saccharify the gummy matter dissolved in the water along with the starch sugar, but when the gum is insulated, it is convertible almost entirely into sugar.

10. Gum arabic, cane sugar, and beer yeast, suffer no change from diastase.

11. A watery solution of diastase readily decomposes on keeping, either in contact or out of contact of air.

12. When starch-sugar, whether obtained by means of diastase or sulphuric acid, is submitted to the spirituous fermentation, the sum of the weights of the alcohol, carbonic acid, and water of crystallization of the sugar, is less than the weight of the sugar by about 3-1/2 per cent. This difference proceeds in a great measure from the formation of some acetic acid, lactic acid, volatile oil, and probably some other unknown products in the act of fermentation.

DIMITY, is a kind of cotton cloth originally imported from India, and now manufactured in great quantities in various parts of Britain, especially in Lancashire. Dr. Johnson calls it _dimmity_, and describes it as a kind of fustian. The distinction between fustian and dimity seems to be, that the former designates a common tweeled cotton cloth of a stout fabric, which receives no ornament in the loom, but is most frequently dyed after being woven. Dimity is also a stout cotton cloth, but not usually of so thick a texture; and is ornamented in the loom, either with raised stripes or fancy figures, is seldom dyed, but usually worn white, as for bed and bed-room furniture. The striped dimities are the most common, they require less labour in weaving than the others; and the mounting of the loom being more simple, and consequently less expensive, they can be sold at much lower rates. See TEXTILE FABRICS, for particular details of the plan of mounting them.

DIES FOR STAMPING, (_Coins_, Fr.; _Münzstempeln_, Germ.) The first circumstance that claims particular attention in the manufacture of dies, is the selection of the best kind of steel for the purpose, and this must in some measure be left to the experience of the die-forger, who, if well skilled in his art, will be able to form a tolerably correct judgment of the fitness of the metal for the purpose, by the manner in which it works upon the anvil. It should be rather fine-grained than otherwise, and above all things perfectly even and uniform in its texture, and free from spots and patches finer or coarser than the general mass. But the very fine and uniform steel with a silky fracture, which is so much esteemed for some of the purposes of cutlery, is unfit for our present purpose, from the extreme facility with which it acquires great hardness by pressure, and its liability to cracks and flaws. The very coarse-grained, or highly crystalline steel, is also equally objectionable; it acquires fissures under the die-press, and seldom admits of being equally and properly hardened. The object, therefore, is to select a steel of a medium quality as to fineness of texture, not easily acted upon by dilute sulphuric acid, and exhibiting an uniform texture when its surface is washed over with a little aqua-fortis, by which its freedom from pins of iron, and other irregularities of composition, is sufficiently indicated.

The best kind of steel being thus selected, and properly forged at a high heat into the rough die, it is softened by very careful annealing, and in that state, having been smoothed externally, and brought to a table in the turning lathe, it is delivered to the engraver.

The process of annealing the die consists in heating it to a bright cherry red, and suffering it to cool gradually, which is best effected by bedding it in a crucible or iron pot of coarsely-powdered charcoal, that of animal substances being generally preferred. In this operation it is sometimes supposed that the die, or at least its superficial parts, becomes super-carbonized, or highly-converted steel, as it is sometimes called; but experience does not justify such an opinion, and I believe the composition of the die is scarcely, certainly not materially, affected by the process, for it does not remain long enough in the fire for the purpose.

The engraver usually commences his labours by working out the device with small steel tools, in intaglio; he rarely begins in relief (though this is sometimes done); and having ultimately completed his design, and satisfied himself of its general effect and correctness, by impressions in clay, and dabs, or casts in type metal, the die is ready for the important operation of hardening, which, from various causes, a few of which I shall enumerate, is a process of much risk and difficulty; for should any accident now occur, the labour of many months may be seriously injured, or even rendered quite useless.

The process of hardening soft steel is in itself very simple, though not very easily explained upon mechanical or chemical principles. We know by experience, that it is a property of this highly valuable substance, to become excessively hard, if heated and suddenly cooled; if, therefore, we heat a bar of soft malleable and ductile steel red hot, and then suddenly quench it in a large quantity of cold water, it not only becomes hard, but fragile and brittle. But as a die is a mass of steel of considerable dimensions, this hardening is an operation attended by many and peculiar difficulties, more especially as we have at the same time to attend to the careful preservation of the engraving. This is effected by covering the engraved face of the die with a protecting face, composed of fixed oil of any kind, thickened with powdered charcoal: some persons add pipe-clay, others use a pulp of garlic, but pure lamp-black and linseed oil answer the purpose perfectly. This is thinly spread upon the work of the die, which, if requisite, may be further defended by an iron ring; the die is then placed with its face downwards in a crucible, and completely surrounded by powdered charcoal. It is heated to a suitable temperature, that is, about cherry red, and in that state is taken out with proper tongs, and plunged into a body of cold water, of such magnitude as not to become materially increased in temperature; here it is rapidly moved about, until all noise ceases, and then left in the water till quite cool. In this process it should produce a bubbling and hissing noise; if it pipes and sings, we may generally apprehend a crack or fissure.

No process has been found to answer better than the above simple and common mode of hardening dies, though others have had repeated and fair trials. It has been proposed to keep up currents and eddies of cold water in the hardening cistern, by means of delivery-pipes, coming from a height; and to subject the hot die, with its face uppermost, to a sudden and copious current of water, let upon it from a large pipe, supplied from a high reservoir; but these means have not in any way proved more successful, either in saving the die, or in giving it any good qualities. It will be recollected, from the form of the die, that it is necessarily only, as it were, case-hardened, the hardest strata being outside, and the softer ones within, which envelope a core, something in the manner of the successive coats of an onion; an arrangement which we sometimes have an opportunity of seeing displayed in dies which have been smashed by a violent blow.

The hardening having been effected, and the die being for the time safe, some further steps may be taken for its protection; one of these consists in a very mild kind of tempering, produced by putting it into water, gradually raised to the boiling point, till heated throughout, and then suffering it gradually to cool. This operation renders the die less apt to crack in very cold weather. A great safeguard is also obtained by thrusting the cold die into a red-hot iron ring, which just fits it in that state, and which, by contracting as it cools, keeps its parts together under considerable pressure, preventing the spreading of external cracks and fissures, and often enabling us to employ a split or die for obtaining punches, which would break to pieces without the protecting ring.

If the die has been successfully hardened, and the protecting paste has done its duty, by preserving the face from all injury and oxidizement, or burning, as it is usually called, it is now to be cleaned and polished, and in this state constitutes what is technically called a MATRIX: it may of course be used as a multiplier of medals, coins, or impressions, but it is not generally thus employed, for fear of accidents happening to it in the coining press, and because the artist has seldom perfected his work upon it in this state. It is, therefore, resorted to for the purpose of finishing a PUNCH, or steel impression for relief. For this purpose a proper block of steel is selected, of the same quality, and with the same precautions as before, and being carefully annealed, or softened, is turned like the matrix, perfectly true and flat at the bottom, and obtusely conical at top. In this state, its conical surface is carefully compressed by powerful and proper machinery upon the matrix, which being very hard, soon allows it to receive the commencement of an impression; but in thus receiving the impression, it becomes itself so hard by condensation of texture as to require during the operation to be repeatedly annealed, or softened, otherwise it would split into small superficial fissures, or would injure the matrix; much practical skill is therefore required in taking this impression, and the punch, at each annealing, must be carefully protected, so that the work may not be injured.

Thus, after repeated blows in the die-press, and frequent annealing, the impression from the matrix is at length perfected, or brought completely up, and having been retouched by the engraver, is turned, hardened, and collared, like the matrix, of which it is now a complete impression in relief, and, as we have before said, is called a punch.

This punch becomes an inexhaustible parent of dies, without further reference to the original matrix; for now by impressing upon it plugs of soft steel, and by pursuing with them an exactly similar operation to that by which the punch itself was obtained, we procure impressions from it to any amount, which of course are fac-similes of the matrix, and these dies being turned, hardened, polished, and, if necessary, tempered, are employed for the purposes of coinage.

The distinction between striking medals, and common coin, is very essential, and the work upon the dies is accordingly adjusted to each. Medals are usually in very high relief, and the effect is produced by a succession of blows; and as the metal in which they are struck, be it gold, silver, or copper, acquires considerable hardness at each stroke of the press, they are repeatedly annealed during the process of bringing them up. In a beautiful medal, which Mr. Wyon some time since completed for the Royal Navy College, the obverse represents a head of the King, in very bold relief; it required thirty blows of a very powerful press to complete the impression, and it was necessary to anneal each medal after every third blow, so that they went ten times into the fire for that purpose. In striking a coin or medal, the lateral spread of the metal, which otherwise would ooze out as it were from between the dies, is prevented by the application of a steel collar, accurately turned to the dimensions of the dies, and which, when left plain, gives to the edge of the piece a finished and polished appearance; it is sometimes grooved, or milled, or otherwise ornamented, and occasionally lettered, in which case it is made in three separate and moveable pieces, confined by a ring, into which they are most accurately fitted, and so adjusted that the metal may be forced into the letters by its lateral spread, at the same time that the coin receives the blow of the screw-press.

Coins are generally completed by one blow of the coining-press. These presses are worked in the Royal Mint by machinery, so contrived that they shall strike, upon an average, sixty blows in a minute; the blank piece, previously properly prepared and annealed, being placed between the dies by part of the same mechanism.

The number of pieces which may be struck by a single die of good steel, properly hardened and duly tempered, not unfrequently amounts at the Mint to between three and four hundred thousand, but the average consumption of dies is of course much greater, owing to the variable qualities of steel, and to the casualties to which the dies are liable: thus, the upper and lower die are often violently struck together, owing to an error in the layer-on, or in that part of the machinery which ought to put the blank into its place, but which now and then fails so to do. This accident very commonly arises from the boy who superintends the press neglecting to feed the hopper of the layer-on with blank pieces. If a die is too hard, it is apt to break or split, and is especially subject to fissures, which run from letter to letter upon the edge. If too soft, it swells, and the collar will not rise and fall upon it, or it sinks in the centre, and the work becomes distorted and faulty. He, therefore, who supplies the dies for an extensive coinage, has many accidents and difficulties to encounter. There are eight presses at the Mint, frequently at work for ten hours each day, and the destruction of eight pair of dies per day (one pair for each press) may be considered a fair average result, though they much more frequently fall short of, than exceed this proportion. It must be remembered, that each press produces 3600 pieces per hour, but, making allowance for occasional stoppages, we may reckon the daily produce of each press at 30,000 pieces; the eight presses therefore will furnish a diurnal average of 240,000 pieces.

DIGESTER, is the name of a strong kettle or pot of small dimensions, made very strong, and mounted with a safety valve in its top. Papin, the contriver of this apparatus, used it for subjecting bones, cartilages, &c. to the solvent action of high-pressure steam, or highly heated water, whereby he proposed to facilitate their digestion in the stomach. This contrivance is the origin of the French cookery pans, called _autoclaves_, because the lid is self-keyed, or becomes steam-tight by turning it round under clamps or ears at the sides, having been previously ground with emery to fit the edge of the pot exactly. In some autoclaves the lid is merely laid on with a fillet of linen as a lute, and then secured in its place by means of a screw bearing down upon its centre from an arched bar above. The safety valve is loaded either by a weight placed vertically upon it, or by of a lever of the second kind pressing near its fulcrum, and acted upon by a weight which may be made to bear upon any point of its graduated arm.

Chevreul has made a useful application of the digester to vegetable analysis. His instrument consists of a strong copper cylinder, into which enters a tight cylinder of silver, having its edge turned over at right angles to the axis of the cylinder, so as to form the rim of the digester. A segment of a copper sphere, also lined with silver stops the aperture of the silver cylinder, being applied closely to its rim. It has a conical valve pressed with a spiral spring, of any desired force, estimated by a steelyard. This spring is enclosed within a brass box perforated with four holes; which may be screwed into a tapped orifice in the top of the digester. A tube screwed into another hole serves to conduct away the condensable vapours at pleasure into a Woulfe’s apparatus.

DISTILLATION, (Eng. and Fr.; _Branntweinbrennerei_, Germ.) means, in the commercial language of this country, the manufacture of intoxicating spirits; under which are comprehended the four processes, of _mashing_ the vegetable materials, _cooling_ the worts, exciting the vinous _fermentation_, and separating by a peculiar vessel called a _still_, the alcohol combined with more or less water. This art of evoking the fiery demon of drunkenness from his attempered state in wine and beer, was unknown to the ancient Greeks and Romans. It seems to have been invented by the barbarians of the north of Europe, as a solace to their cold and humid clime; and was first made known to the southern nations in the writings of Arnoldus de Villa Nova, and his pupil, Raymond Lully of Majorca, who declares this admirable essence of wine to be an emanation of the Divinity, an element newly revealed to man, but hid from antiquity, because the human race were then too young to need this beverage, destined to revive the energies of modern decrepitude. He further imagined that the discovery of this _aqua vitæ_, as it was called, indicated the approaching consummation of all things--the end of this world. However much he erred as to the value of this remarkable essence, he truly predicted its vast influence upon humanity, since to both civilized and savage nations it has realized greater ills than were threatened in the fabled box of Pandora.

I shall consider in this place the first three of these subjects, reserving for the article STILL an account of the construction and use of that apparatus.

Whiskey, from the Irish word Usquebaugh, is the British name of the spirituous liquor manufactured by our distillers, and corresponds to the _Eau de vie_ of the French, and the _Branntwein_ of the Germans. It is generated by that intestine change which grape juice and other glutino-saccharine liquids spontaneously undergo when exposed to the atmosphere at common temperatures; the theory of which will be expounded under the article FERMENTATION. The production of whiskey depends upon the simple fact, that when any vinous fluid is boiled, the alcohol being very volatile, evaporates first, and may thereby be separated from the aqueous vegetable infusion in which it took its birth. Sugar is the only substance which can be transformed into alcohol. Whatsoever fruits, seeds, or roots afford juices or extracts capable of conversion into vinous liquor, either contain sugar ready formed, or starch susceptible of acquiring the saccharine state by proper treatment. In common language, the intoxicating liquor obtained from the sweet juices of fruits is called wine; and that from the infusions of farinaceous seeds, beer; though there is no real difference between them in chemical constitution. A similar beverage, though probably less palatable, is procurable from the juices and infusions of many roots, by the process of fermentation. Wine, cyder, beer, and fermented wash of every kind, when distilled, yields an identical intoxicating spirit, which differs in these different cases merely in flavour, in consequence of the presence of a minute quantity of volatile oils of different odours.

I. The juices of sweet fruits contain a glutinous ingredient which acts as a ferment in causing their spontaneous change into a vinous condition; but the infusions of seeds, even in their germinated or malted state, require the addition of a glutinous substance called yeast, to excite the best fermentation. In the fabrication of wine or beer for drinking, the fermentative action should be arrested before all the fruity saccharum is decomposed; nor should it on any account be suffered to pass into the acetous stage; whereas for making distillery wash, that action should be promoted as long as the proportion of alcohol is increased, because the formation of a little acetic acid is not injurious to the quality of the distilled spirit, but rather improves its flavour by the addition of acetic ether, while all the undecomposed sugar is lost. Distillers operate upon the saccharine matter from corn of various kinds in two methods; in the first they draw off a pure watery extract from the grain, and subject this species of wort to fermentation; in the second they ferment and distil the infused mass of grains. The former is the practice of the distillers in the United Kingdom, and is preferable on many accounts; the latter, which is adopted in Germany, Holland, and the north of Europe, is less economical, more uncertain in the product, and affords a cruder spirit, in consequence of the fetid volatile oil evolved from the husks in the still. The substances employed by the distillers may be distributed into the following classes:--

1. Saccharine juices. At the head of these stands cane-juice, which fresh from the mill contains from 12 to 16 per cent. of raw sugar, and like the must of the grape enters into the vinous fermentation without the addition of yeast, affording the species of spirit called Rum, which is possessed of a peculiar aroma derived from an essential oil in the cane. An inferior sort of rum is fabricated from molasses, mixed with the skimmings and washings of the sugar pans. When molasses or treacle is diluted with twenty times its weight of warm water, and when the mixture has cooled to 78° F., if one twelfth of its weight of yeast be added, fermentation will speedily ensue, and an ardent spirit will be generated, which when distilled has none of the aroma of rum; proving this to reside in the immediate juice or substance of the cane, and to be dissipated at the high temperature employed in the production of molasses. Though the cane juice will spontaneously undergo the vinous fermentation, it does so more slowly and irregularly than the routine of business requires, and therefore is quickened by the addition of the lees of a preceding distillation. So sensible are the rum distillers of the advantage of such a plan, that they soak woollen cloths in the yeast of the fermenting vats, in order to preserve a ferment from one sugar season to another. In Jamaica and some other of our colonies, 50 gallons of spent wash or lees are mixed with 6 gallons of molasses, 36 gallons of sugar-pan skimmings (a substance rich in aroma), and 8 gallons of water; in which mixture there is about one twelfth part of solid saccharum. Those who attend more to the quality than the quantity of their rum, will use a smaller proportion of the spent wash, which is always empyreumatic, and imparts more or less of its odour to the spirit distilled from it. The fermentation is seldom complete in less than 9 days, and most commonly it requires from 12 to 15; the period being dependent upon the capacity of the fermenting tun, and the quality of its contents. The liquid now becomes clear, the froth having fallen to the bottom, and few bubbles of gas are extricated from it, while its specific gravity is reduced from 1·050 down to 0·992. The sooner it is subjected to distillation after this period the better, to prevent the loss of alcohol by the supervention of the acetous stage of fermentation, an accident very liable to happen in the sugar colonies. The crude spirit obtained from the large single still at the first operation, is rectified in a smaller still. About 114 gallons of rum, proof strength, specific gravity 0·920, are obtained from 1200 gallons of wash. Now these 1200 gallons weigh 12,600 libs., and contain nearly one eighth of their weight of sugar = 1575 libs.; which should yield nearly its own weight of proof spirit, whose bulk is = 1575/0·92 = 1712 pound measures = 171·2 gallons; whereas only 114 are obtained; proving the processes to be conducted in a manner far from economical, even with every reasonable allowance.

Mr Edwards gives the following estimate: “The total amount of sweets from an estate in Jamaica which makes 200 hogsheads of sugar, is 16,666 gallons. The wash set at the rate of 12 per cent. sweets, should return 34,720 gallons of low wines, which should give 14,412 gallons of rum, or 131 puncheons of 110 gallons each.”

By my own experiments on the quantity of proof spirit obtainable from molasses by fermentation (afterwards to be detailed), one gallon of sweets should yield one gallon of spirit; and hence the above 16,666 gallons should have afforded the same bulk of rum. But here we are left somewhat in the dark, by not knowing the specific gravity of the rum spoken of by Mr. Edwards. The only light let in upon us is when he mentions rum oil-proof, that is, a spirit in which olive oil will sink; indicating a density nearly the same with our actual excise proof, for olive oil at 60° F. has the specific gravity 0·919. When a solution of sugar of the proper strength is mixed with wine lees, and fermented, it affords a spirit by distillation not of the rum, but of the brandy flavour.

The sweet juices of palm trees and cocoa nuts, as also of the maple, and ash, birch, &c., when treated like cane juice, afford vinous liquors from which ardent spirits, under various names, are obtained; as _arrack_, &c.; the quantity being about 50 pounds of alcohol of 0·825 for every 100 pounds of solid saccharine extract present. Honey similarly treated affords the metheglin so much prized by our ancestors. Good whey, freed from curd by boiling, will yield 4 per cent. of spirit of wine, when fermented with the addition of a little yeast.

2. The juices of apples, pears, currants, and such fruits, afford by fermentation quantities of alcohol proportional to the sugar they contain. But the quality of the spirit is much better when it is distilled from vinous liquids of a certain age, than from recently fermented must. Cherries are employed in Germany, and other parts of the Continent, for making a high-flavoured spirit called _Kirsch-wasser_, or cherry water. The fully ripe fruit is crushed by a roller press, or an edge-stone mill, along with the kernels; the pulp is fermented in a mass, the liquid part is then drawn off, and distilled. More or less prussic acid enters from the kernels into this spirit, which renders it very injurious, as a liquor, to many constitutions. I was once nearly poisoned by swallowing a wine glass of it in the valley of Chamouni. The ripened red fruit of the mountain ash constitutes a good material for vinous fermentation. The juice being mixed with some water and a little yeast, affords when well fermented, according to Hermstaedt, 12 pounds, or 1-1/2 gallons, of alcohol from 2 bushels of the ripe berries.

3. Many roots contain sugar, particularly beet, from which no less than 7 per cent. of it may be extracted by judicious means. Hermstaedt recommends to mash the steam boiled clean roots, and add to the paste two-thirds of its weight of boiling water, and a thirtieth of its weight of ground malt, mixing the materials well, and then leaving them three hours in a covered vessel. The mixture must now be passed through a wire sieve, with meshes of one-third of an inch square each; the residuum is washed with a little cold water, and, when the temperature has fallen to 77° F., the proper quantity of yeast must be added, and the fermentation suffered to proceed in a covered tun. In 5 or 6 days it will be complete, and will afford by distillation, from 100 pounds of beet root, about 10 or 12 pounds of proof spirits. Carrots and parsnips, when similarly treated, yield a considerable quantity of alcohol.

II. _Ardent spirits or whiskey from fecula or starchy materials._

I have already pointed out, in the article BEER, how the starch is transformed into a saccharine condition, by malting and mashing; and how a fermentable wort may be obtained from starchy meal. By like operations may all vegetable substances, which consist chiefly of starch, become materials for a whiskey distillery. To this class belong all the farinaceous grains, potatos, and the pods of shell fruits, as beans, vetches, horse-chesnuts, acorns, &c.

1. _Whiskey from corn._ All those species of corn which are employed in breweries answer for distilleries; as wheat, rye, barley, and oats; as well as buckwheat, and maize or Indian corn. The product of spirits which these different grains afford, depends upon the proportion of starch they contain, including the small quantity of uncrystallizable sugar present in them. Hermstaedt, who has made exact experiments upon the subject, reckons a quart (Prussian or British) spirits, containing 30 per cent. of the absolute alcohol of Richter, for 2 pounds of starch. Hence 100 pounds of starch should yield 35 pounds of alcohol; or 4·375 gallons imperial, equal to 7·8 gallons of spirits, excise proof.

100 pounds of the following grains afford in spirits of specific gravity 0·9427, containing 45 per cent. of absolute alcohol (= 9/11 of British proof,) the following quantities:--

Wheat, 40 to 45 pounds of spirits; rye, 36 to 42; barley, 40; oats, 36; buckwheat, 40; maize, 40. The mean of the whole may be taken at 40 pounds, equal to 4-1/4 gallons imperial, of 0·9427 specific gravity = 3·47 gallons, at excise proof. The chief difference in these several kinds of corn consists in their different bulks under the same weight; a matter of considerable importance; for since a bushel of oats weighs little more than the half of a bushel of wheat, the former becomes for some purposes less convenient in use than the latter, though it affords a good spirit.

Barley and rye are the species of grain most commonly employed in the European distilleries for making whiskey. Barley is mostly taken either partly or altogether in the malted state; while the other corns are not malted, but merely mixed with a certain proportion of barley malt to favour the saccharine fermentation in the mashing. It is deemed preferable to use a mixture of several sorts of grain, instead of a single one; for example, wheat with barley and oats; or barley with rye and wheat; for the husks of the oats diffused through the wheat flour and rye meal keep it open or porous when mashed, and thus favour the abstraction of the wort; while the gluten of the wheat tends to convert the starch of the barley and oats into sugar. When the whole of the grain, however, is malted, a much more limpid wort is obtained than from a mixture of malt with raw grain; hence the pure malt is preferable for the ale and porter brewer, while the mixture affords a larger product, at the same cost of materials, to the distiller. When barley is the only grain employed, from one-third to one-sixth of malt is usually mixed with it; but when wheat and rye are also taken, the addition of from one-eighth to one-sixteenth of barley malt is sufficient. Oats are peculiarly proper to be mixed with wheat, to keep the meal open in the mashing.

The following are the proportions used by some experienced Scotch distillers.

250 bolls, containing 6 bushels each, being used for a mashing,
consist of,
---
25 bolls of oats, weighing 284 lbs. per boll, or 47-1/3 lbs. per
bushel;
42 malt 240 40
25 rye 320 53-1/3
158 barley 320 53-1/3
--- ------
250 mean 48-1/2
--- ------

From each boll, weighing 291 lbs., 14 imperial gallons of proof whiskey are obtained on an average; equivalent to 11·2 gallons at 25 over proof.

The malting for the distilleries is to be conducted on the same principles as for the breweries, but the malt ought to be lightly kiln-dried, and that preferably at a steam heat, instead of a fire, which is apt to give an empyreumatic smell to the grain that passes into the spirits. For such persons, indeed, as relish the smell of burned turf, called peat-reek in Scotland, the malt should be dried by a turf fire, whereby the whiskey will acquire that peculiar odour.