Enquire within upon everything

2141. Blanched Almonds. Put the almonds into cold water, and heat them slowly to scalding; then take them out and peel them quickly, throwing them into cold water as they are done. Dry them in a cloth before serving. 2142. Freezing without Ice or Acids. The use of ice in cooling depends upon the fact of its requiring a vast quantity of heat to convert it from a solid into a liquid state, or in other words, to melt it; and the heat so required is obtained from those objects with which it may be in contact. A pound of ice requires nearly as much heat to melt it as would be sufficient to make a pound of cold water boiling hot; hence its cooling power is extremely great. But ice does not begin to melt until the temperature is above the freezing point, and therefore it cannot be employed in freezing liquids, &c., but only in cooling them. If, however, any substance is mixed with ice which is capable of causing it to melt more rapidly, and at a lower temperature, a still more intense cooling effect is the result; such a substance is common salt, and the degree of cold produced by the mixture of one part of salt with two parts of snow or pounded ice is greater than thirty degrees below freezing.