ture in
grams to the
Sid)ntame
degrees
cubic centv- |
cenligrade
nuUer ^
Ice ,
0,92
Kerosc'tic. . .
2(1
0 78 to 0.82
Lard.....
0,92
Linseed oil .
20
0,92 to 0,93
Milk
20
1.028 to 1.032
Olive oil
20
0 91
Sea water .
15
1 023 to 1.025
Sirup, maplt*
17.5
1 32 to 1.34
Tiillow.
0.91 to 0.97
TurpentiDe .
20
0 86 to 0.87
* The deneity of maple sirup varies from L32 with 35 per cent of writer
to 1.34 with 32 per cent of A'ater.
The hydrometer to be chosen for household use will depend
on the purpose for w^hich it is intended, the degree of accuracy
required, and to some extent on the personal preference of the
user. The specific gravity hydrometer is recommended for
most purposes.
For use in making simps, preserves, and the like, an instru-
ment indicating specific gravity in tenns of water at 60° F., or
one reading in Baom^ degrees will lie fo«nd convenient. The
hydrometer should have a range of about 1.00 to 1.50 in specific
gravity or 1 to 50 in Baum^ degrees, and should be so graduated
that the readings can be conveniently made.
Use of the kijdromeier.
In using the hydrometer, a portion of the liquid whose specific
gravity is to be measured should be placed in a glass cylinder of
such a size that the hydrometer when placed in the cylinder will
be free to move up and down without coming in contact with the
walls of the vessel.
The liquid should be well stirred. For specially accurate
work, the temperature of the liquid should be observ^ed by means
of a thermometer placed directly io the hquid ; when the temper-
mm
J
ise
A MANUAL OF HOME-MAKING
4
ature has become fairly constant, the readnigs on the hydrom-
eter may be taken.
The eye should be placed on a level with the surface of the
liquid and the line where this surface appears to cut the stem
of the hydrometer should 1x3 taken a-s the i-eading of the hy-
drometer.
In ca*se the liquid is not sufficiently transparent to allow the
scale of file hydrometer to i>e read through tlie liquid, the read-
ing cannot be made as indicated almve. It is then necessary
to read as accurately as possible a!>ove the surface of the liquid.
If the readiop:8 in a dark-colored liquid are always marie in the
same way, the resulting error will not be great, and successive
readings will be comparable.
Influence of tempe}'Qture.
When the temperature of a liquid changes^ its specific gravity
also changes and the indication of a hydrometer in the liquid will,
therefore, differ at different temf^erat ures. All hydrometers
should \m marked with the temperature at wiiich they are
intended to lie correct.
In actual practice, however, it is not always necessary that
the hydrometer be used at its standard temperature, but if
readings are to be compared, they must all Ije made at the same
temperature. For example, it may be found by exiwrience that
a certain sirup has the proper consistency wlien cool, if the read-
ing on the hydrometer is 1 .36 at WP F. The standaril tempera*
ture of the instrument may be GO^ F., but if experience has
shown that a certain reading of the hydrometer at some other
temperature gives satisfactory results, it is not necessary to
wait for the liquid to cool to the standard temperature of the
instrument.
KITCHEN MEAStHES
Page 88
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
ture in
grams to the
Sid)ntame
degrees
cubic centv- |
cenligrade
nuUer ^
Ice ,
0,92
Kerosc'tic. . .
2(1
0 78 to 0.82
Lard.....
0,92
Linseed oil .
20
0,92 to 0,93
Milk
20
1.028 to 1.032
Olive oil
20
0 91
Sea water .
15
1 023 to 1.025
Sirup, maplt*
17.5
1 32 to 1.34
Tiillow.
0.91 to 0.97
TurpentiDe .
20
0 86 to 0.87
* The deneity of maple sirup varies from L32 with 35 per cent of writer
to 1.34 with 32 per cent of A'ater.
The hydrometer to be chosen for household use will depend
on the purpose for w^hich it is intended, the degree of accuracy
required, and to some extent on the personal preference of the
user. The specific gravity hydrometer is recommended for
most purposes.
For use in making simps, preserves, and the like, an instru-
ment indicating specific gravity in tenns of water at 60° F., or
one reading in Baom^ degrees will lie fo«nd convenient. The
hydrometer should have a range of about 1.00 to 1.50 in specific
gravity or 1 to 50 in Baum^ degrees, and should be so graduated
that the readings can be conveniently made.
Use of the kijdromeier.
In using the hydrometer, a portion of the liquid whose specific
gravity is to be measured should be placed in a glass cylinder of
such a size that the hydrometer when placed in the cylinder will
be free to move up and down without coming in contact with the
walls of the vessel.
The liquid should be well stirred. For specially accurate
work, the temperature of the liquid should be observ^ed by means
of a thermometer placed directly io the hquid ; when the temper-
mm
J
ise
A MANUAL OF HOME-MAKING
4
ature has become fairly constant, the readnigs on the hydrom-
eter may be taken.
The eye should be placed on a level with the surface of the
liquid and the line where this surface appears to cut the stem
of the hydrometer should 1x3 taken a-s the i-eading of the hy-
drometer.
In ca*se the liquid is not sufficiently transparent to allow the
scale of file hydrometer to i>e read through tlie liquid, the read-
ing cannot be made as indicated almve. It is then necessary
to read as accurately as possible a!>ove the surface of the liquid.
If the readiop:8 in a dark-colored liquid are always marie in the
same way, the resulting error will not be great, and successive
readings will be comparable.
Influence of tempe}'Qture.
When the temperature of a liquid changes^ its specific gravity
also changes and the indication of a hydrometer in the liquid will,
therefore, differ at different temf^erat ures. All hydrometers
should \m marked with the temperature at wiiich they are
intended to lie correct.
In actual practice, however, it is not always necessary that
the hydrometer be used at its standard temperature, but if
readings are to be compared, they must all Ije made at the same
temperature. For example, it may be found by exiwrience that
a certain sirup has the proper consistency wlien cool, if the read-
ing on the hydrometer is 1 .36 at WP F. The standaril tempera*
ture of the instrument may be GO^ F., but if experience has
shown that a certain reading of the hydrometer at some other
temperature gives satisfactory results, it is not necessary to
wait for the liquid to cool to the standard temperature of the
instrument.
KITCHEN MEAStHES