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Industrial recipes; a collection of useful, reliable, practical recipes, rules, processes, methods, wrinkles and practical hints

John Phin · 1913 · Scanned text · Free in the US

112,432 words · about 7 h 52 min to read

Period artwork: Interior of the Bodleian Library, 1845
About this edition

Scanned text — may contain errors · view original scans

Free in the US: this text is in the public domain in the United States; it may still be in copyright elsewhere.

Licence: PD · Library of Congress states the book is in the public domain and free to use and reuse (https://data.labs.loc.gov/digitized-books/README.html); published 1913, public domain asserted for the US only · Library of Congress, Selected Digitized Books (https://www.loc.gov/item/12029386); text via the Common Pile (CC BY 4.0 compilation, per-document rights preserved)

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About this book

Author
John Phin
Language
English
Published
1913
Length
112,432 words · about 7 h 52 min
Sections
5 reader sections
Text
Scanned text, read from page scans by OCR; may contain errors
Rights
Public domain in the United States

 

Contents (5)
  1. Front matter under 1 min
  2. Preface about 3 min
  3. Preface To Revised Edition Preface about 4 h 27 min
  4. Appendix about 3 h 5 min
  5. Index about 17 min

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Front matter

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By JOHN PHI N

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Preface

The following pages have been prepared with very great care, the chief aim being to give none but recipes which will not disappoint those who attempt to use them. Several of the recipes here given are original, the formula? having been worked out or improved by the author after much labor and experiment. In searching for really good formulae, we have been astonished at the errors which have crept into many of our standard books of recipes. For example, in one case the two separate operations of a well-known process for staining wood are given as distinct, and, of course useless recipes ! In a seemingly favorite recipe for a washing fluid, the reader is directed to add vinegar to the ammonia employed, thus entirely neutralizing it. In the same way we find a recipe for transferring printed engravings to wood, in which the alkali (potash) is neutralized with vitriol ! We suppose that in the last case, the author of this recipe thought that two strong liquids must be better than one, forgetting or not knowing the fact that one destroys the effect of the other. A very slight knowledge of technological science would have enabled the compilers of these books to avoid such blunders. In addition to these defects, however, most of our large books of recipes contain so much that is entirely useless to the practical man, and so many mere repetitions of the same recipe in different language and terms, that their cost is greatly increased while their value instead of being enhanced, is actually lessened. We have, therefore, endeavored to combine in the following pages all that is really of practical value to the professional or amateur mechanic, and at the same time by giving only one or two

XV PBEFACE.

of the best recipes under each head, we have not only simplified the work, but we have brought it to such a size and price that every one can afford to buy it.

The subjects treated of in this work are arrarged alphabetically, so as to avoid the necessity of constant reference to the index. A few words in regard to the method pursued in arranging the matter may, however, not be out of place. As we believe that the greatest advantage will be derived from bringing together at one place not only the special instructions in regard to particular processes, but the general information relating to the materials, etc., employed, we have in most cases collected all such matter together under one head. Thus, under the head of " Steel " will be found not only a description of the different kinds of steel, but directions for forging, tempering, etc., but as most persons who consult this book would most likely look under the head " Tempering " for information on that particular subject, we have entered the word "Tempering" and under it give a cross-reference to " Steel. " This is the reason why we have introduced so many cross references, every one of which was put in after the book was written, so that the reader will not be disappointed when he turns to the heading to which he is directed. Many of our readers, doubtless, know that in too many volumes of this kind, cross references are inserted merely for the purpose of swelling the apparent amount of information contained in the volume, and very often when the reader turns to the heading to which he is directed, he finds that the subject which he is looking for has been omitted. In the present case, the utmost care has been taken to prevent disappointment of every kind, and whenever information is promised we have endeavored to give it fully, accurately, and in the 6implest possible language.

J. It .

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