A new digester or engine for softening bones, containing the description of its make and use in these particulars: viz, cookery, voyages at sea, confectionary, making of drinks, chymistry, and dying. With an account of the price a good big engine will cost, and of the profit it will afford / [Denis Papin].

  • Papin, Denis, 1647-1714.
Date:
1681
Catalogue details

Licence: Public Domain Mark

Credit: A new digester or engine for softening bones, containing the description of its make and use in these particulars: viz, cookery, voyages at sea, confectionary, making of drinks, chymistry, and dying. With an account of the price a good big engine will cost, and of the profit it will afford / [Denis Papin]. Source: Wellcome Collection.

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    weight, an eighth part left of meat than the Veffel could contain of water) was exa&ly the fame weight as before, and the bones were very tender, and the Juyce a flrrong Geliy without Empyreume. The other Pot (wherein I had put a greater weight of meat than it could hold of water) was grown heavier , and the Juyce in it was not fo well congealed as in the other. It is very like that the great quantity of meat being too much u-arified in this Pot had opened the cover, fo as to admit fome of the water from the Balneum Mariwhich had increafed the weight and diluted the Geliy; but in the firft Pot the rarefa&ion of the meat was able only to drive out a little Air without any fenfible opening of the cover. From this Experiment I think we may conclude, that one Propriety of this Engine is, That if we boil Pigeons fo as to make the drop of water dry away in 5 feconds with an inward prejfure ten times as fir ong as the ordi¬ nary preffure of the Air, the weight of the meat in the Pot mufl be but Z of that which the Pot can hold (feven pounds of meat, for example, in a Pot that can hold eight pounds of water) jor by that means the preffure in the Pot is as firong as in the Engine3 and yet nothing is lof. In the fixteenth Experiment you may fee that the wa¬ ter being taken in the fame weight, would do the fame effeft: fo that fome people would think that all other bodies fhould be alfo taken in the fame weight, becaule thofe that would take up lefs room upon the fcore of their fpecifick gravity , will by the fame reafon expand themfelves fo much the more} but this would be a great miftake : for I have tryed Chap. 6. Exper.%. that Spirit of Wine, though of a lefler fpecifick gravity than Vine¬ gar , will neverthelefs rarifie a great deal more by heat. Therefore (if we will be very exact not to lofe any thing, and to have the intended preffure in the Pot) we muff find by experience how far and how powerfully other bodies will rarifie, as in this Experiment I have found it