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Updated: June 13, 2025
Shake well, and keep the tube in a water-bath at about 100 degrees F. A very good emulsion is obtained. Experiment 80. To show that bile favors filtration and the absorption of fats. Place two small funnels of exactly the same size in a filter stand, and under each a beaker. Pour into each an equal volume of almond oil; cover with a slip of glass to prevent evaporation.
This must be done through perfectly clean cotton-wool into a perfectly clean collodion bottle; give the emulsion a good shaking, and when all bubbles have subsided, pour it into the funnel, and it will go through in five minutes. The filtered emulsion will be found to be a soft, smooth, creamy fluid, flowing easily and equally over the plates.
Beat some of it with a handful of blanched Almonds and twenty husked-seeds of Citron and strain it to the whole; put Sugar to it, and so drink it as an Emulsion. Un Pan grattato is made the same way with fine light-bread grated. Season the broth of either lightly with Salt, and put in the Spice at the last, when the bread is almost boiled or stewed enough.
Before preparing our emulsion, we must first decide upon the particular materials we are going to use, and of these the first requisite is nitrate of silver. Nitrate of silver is supplied by chemists in three principal conditions: 1. The ordinary crystallized salt, prepared by dissolving silver in nitric acid, and evaporating the solution until the salt crystallizes out.
To be converted by the sodium carbonate into a form of soap which is soluble in water. The emulsification of fat is known to occur in the small intestine. By this process the fat is separated into minute particles which are suspended in water, but not changed chemically, the mixture being known as an emulsion.
If allowed to stand an hour, any beer will be flat enough; if the beer be at all brisk, it will be difficult to avoid small bubbles on the plate. At all events, let your preservative stand while you filter your emulsion.
I have various samples here notably Nelson's No. 1 and "X opaque;" Coignet's gold medal; Heinrich's; the Autotype Company's; and Russian isinglass. The only method I know of securing a uniform quality of gelatine is to purchase several small samples, make a trial emulsion with each, and buy a stock of the sample which gives the best results.
M. Tamman is of opinion that it is more a question of an emulsion, and, on this hypothesis, the action on light would actually be that which has been observed. Various experimenters have endeavoured of recent years to elucidate this question.
From the Photographic News we take the following: The use of paper coated with a gelatino-citro-chloride emulsion in place of albumenized paper appears to be becoming daily more common. Successful toning has generally been the difficulty with such paper, the alkaline baths commonly in use with albumenized having proved unsuitable for toning this paper.
The one fault or shortcoming of the plain argentic paper is the dullness of the surface when dry, and this certainly makes it unsuitable for small work, such as the rapid production of cartes or proofs from negatives wanted in a hurry; the tone of an argentic print is also spoken of sometimes as being objectionable; but my impression is, that it is not so much the tone as the want of brilliancy that is the fault there, and if once the public were accustomed to the tones of argentine paper, they might possibly like them twice as well as the purples and browns with which they are familiar, provided they had the depth and gloss of a silver print; and some time ago, acting on a suggestion made by the editor of the Photographic News, I set about trying to produce this result by enameling the paper with a barium emulsion previous to coating it with the gelatinous bromide of silver.
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