Word: liquids
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Dates: during 1920-1929
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...hands, one resting elegantly on the smooth bronze of the cannon, the other, its strength in repose for the moment, holding the sword-scabbard lightly at his thigh. Only Titian could have painted the deep crimson velvet of the doublet, the soft fur of the collar, the liquid blue of the sapphire, the glint of the pendant pearl on his chest. Surely our picture is one of the great achievements...
...grape-juice once reposed in the cellar of one Mrs. Josephine Maltone; a provident Nature turned them into a goodly wine with a 13% "kick." They were seized by Federal authorities, legally, Judge Hand held. He ruled: "Possession of grape juice for home use . . . becomes unlawful . . . whenever the liquid becomes intoxicating, whether through natural fermentation or otherwise." Thus he sternly interpreted the paragraph of the Volstead Act that states that a householder needs no permit and cannot be punished for manufacturing "non-intoxicating cider and fruit juices exclusively for use in his own home." The law, purposely or otherwise, ignored...
...horselaugh right in somebody's face, to have sooty feet. Never was a book more bubbling with conversation. Joy and sorrow, large matters and small are discussed with that vast volubility of people whose social life is instinctive, unintellectual. On and on the voices flow, never tiresome, liquid, direct, humorous, full of "yunnuh" (you), "enty" (isn't that so?), 'sho'," "Jedus." A three-dimensional talking cinema could reproduce folk-life no more fully nor could any director efface himself as completely as Mrs. Peterkin to let a rich stream of life take its own way through...
...American Chemical Society last week helped the lay public to catch up with a notable advance in commercial refrigeration. He described the properties and uses of "dry ice," as this commercial solid carbon dioxide is called from the fact that it forms a gas instead of a liquid when it melts. U. S. manufacturers, said Secretary Killeffer, had now perfected "dry ice," a practical portable refrigerant, and brought it into wide use. For shipping ice cream it was 1500% more efficient than water ice. Between Manhattan and Philadelphia, 200 lb. of solid carbon dioxide replaced 3,000 lb. of water...
Credit for the perfection of "dry ice" belongs largely to Chemist Pierre E. Haynes, now with the Dry Ice Corp. of New York. General Carbonic and Liquid Carbonic are other corporations now making "safe dry," a form of "dry ice," which became a commercial product in 1925. To make solid carbon dioxide: invert a tank of liquid carbon dioxide under pressure, open the valve. The sudden lessening of the pressure causes the liquid as it squirts out to turn part cold solid, part...