and treated until it no longer gives off any steam at all
through the pipe, G. The amount of cooling water admitted into the worm,
e, that traverses the head, D, is regulated according to the degree of
concentration it is desired to give the acid. As soon as the steam can
no longer be separated in the boiler, C, and temperature has reached 118
degrees, the anhydrous acetic acid is distilled through the tube, g, and
received in the cooler, K, wherein it condenses. When the contents of
the boiler, A, have been distilled to dryness, the tube, d, is closed
and the cock of the tube, c, is opened. After this, steam is injected
directly through the tube, k, in order to distill the acetic acid that
still remains in the residuum, and which passes thus through the tube,
e, into the worm, h, and flows into the two-necked bottle, S.

There may be added to the boiler, C, certain materials for purifying the
acetic acid, such as permanganate of potassa or acetate of soda, so as
to obtain an absolutely pure article.--_Dingler's Polytech. Journal_.

* * * * *

FIELD KITCHENS.

We illustrate the field kitchens of Captain J.C. Baxter, R.E., in the
Inventions Exhibition. Figs. 1 to 3 represent Captain Baxter's
Telescopic Kitchen, both open for use and packed up for traveling. These
kitchens, which are on an entirely new principle, consist of from three
to five annular kettles, either circular or elliptical, which are placed
one on another, and the fire lighted inside the central tube. The
kettles are built up on the top of the outer case in which they are
carried, the central tube being placed over the grate in the lid. A
small iron stand, supporting an ordinary pot, is placed on the top. When
packed up, the annular kettles fit or nest into each other, and into the
outer case; the iron stand packs inside the innermost kettle, and the
top pot is placed on the outer case, being secured by a strap. This form
of kitchen is intended for the use of officers, both regular and
volunteer, and for officers' and sergeants' messes on active service or
in camp. They are also suited for travelers, explorers, colonists,
boating, shooting, and fishing parties, and in fact for all who may
require to cook in the open air. Figs. 4 to 6 represent the kitchen of
the field service pattern with conical kettles, while Figs. 7 and 8
represent the same pattern with elliptical kettles. These kitchens
consist of five annular