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Document Max. Freq Min. Freq
Harper's Encyclopedia of United States History (ed. Benson Lossing) 12 0 Browse Search
Brigadier-General Ellison Capers, Confederate Military History, a library of Confederate States Military History: Volume 5, South Carolina (ed. Clement Anselm Evans) 6 0 Browse Search
Cambridge History of American Literature: volume 2 (ed. Trent, William Peterfield, 1862-1939., Erskine, John, 1879-1951., Sherman, Stuart Pratt, 1881-1926., Van Doren, Carl, 1885-1950.) 4 0 Browse Search
William Tecumseh Sherman, Memoirs of General William T. Sherman . 4 0 Browse Search
The Daily Dispatch: November 9, 1860., [Electronic resource] 4 0 Browse Search
Southern Historical Society Papers, Volume 25. (ed. Reverend J. William Jones) 4 0 Browse Search
Robert Underwood Johnson, Clarence Clough Buell, Battles and Leaders of the Civil War. Volume 4. 2 0 Browse Search
The Daily Dispatch: December 1, 1864., [Electronic resource] 2 0 Browse Search
Knight's Mechanical Encyclopedia (ed. Knight) 2 0 Browse Search
Rebellion Record: a Diary of American Events: Documents and Narratives, Volume 11. (ed. Frank Moore) 2 0 Browse Search
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Browsing named entities in Knight's Mechanical Encyclopedia (ed. Knight). You can also browse the collection for Catawba River (North Carolina, United States) or search for Catawba River (North Carolina, United States) in all documents.

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Knight's Mechanical Encyclopedia (ed. Knight), A. (search)
The bottle may be charged by means of an auxiliary tube, also passing through the cork, and either removed or closed when the bottle is filled with the aerated liquid. Meglone's soda-water bottle. The liquid contents of these bottles may be aerated by means of a simple airpump placed in temporary connection with the tube when the eduction nozzle is removed; or chemicals may be introduced whose reaction liberates gas when they meet in solution. The aeration of sparkling champagne and Catawba is produced by adding a small amount of white sugar to the wine in bottling, the slight fermentation eliminating alcohol therefrom and liberating carbonic acid gas. The effervescing drinks, such as ginger-beer, are also dependent for their ebullition upon the fermentation of the ingredients and the development of the same gas. Carbonic acid, in moderate quantities, has a very salutary effect upon the stomach, while it is so fatal when breathed into the lungs. As the after damp or choke dam