Designing Controls for the Process Industries 1st Seames Solution Manual

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Chapter 2 Page 1
Designing Controls for the Process Industries 1st Seames
Solution Manual
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Chapter 2 Problem Solutions
2.1 Define the following terms: measurement variable, control variable, dependent variable,
valve position, operational objective, control objective, controller, setpoint, measurement
error, controller output, manual mode, high-high level alarm, low-low level alarm, air fail
open, and air fail closed.
• Measurement Variable: The subset of the dependent variables affected by
changes to the process that are used to determine the effect of a change to the
process by a related independent (control) variable. For feedback control loops
measurement variables are also used to evaluate the effectiveness of changes in
the control variable. Examples: flow rate, pressure, temperature, level, motor
speed, and material properties such as chemical composition.
• Control Variable: An independent variable which is used in a process control
loop to keep a portion of the process at its desired condition. The main control
variables are: control valves, motor speed, electrical supply interruption time, and
electrical current resistance.
• Dependent Variable: These are variables affected by changes to the process
made by a related independent variable. They are used to determine the condition
of the process. When used in a feedback control loop, they are measurement
variables. When used in a feedforward control loop, they are measurement
variables related to disturbance variables. When used in the slave feedback
control loop of a cascade control scheme, they are related variables. Examples:
flow rate, pressure, temperature, level, and material properties such as chemical
composition.
• Valve Position: The valve opening area. This is used to adjust the rate of flow
through and the pressure drop incurred by a process fluid in a control valve in
order to achieve the process or operational objectives of a unit operation. Valve
position is typically measured on a scale from 0 to 100%.
• Operational Objective: A functional goal of a unit operation. It defines the unit
operation’s purpose. Tasks are designed to accomplish the operational objectives.
• Control Objective: A goal of the plant automation system. It defines the purpose
for the controls applied to a given unit operation.

Chapter 2 Page 2
• Controller: The portion of the control system that determines how the related
control variable shall be adjusted to meet the control objectives of the control
loop. A typical controller compares the measurement variable to a setpoint to
generate an error. The error is used by the controller in a control algorithm to
determine an output for the control variable.
• Setpoint: The desired value of the measurement variable. It is specified by an
operator or by another part of the plant automation system.
• Measurement Error: The difference between the measured value of the
measurement variable and the setpoint, as calculated by the controller.
• Controller Output: The change to the control variable requested by the
controller in response to the measurement error.
• Manual Mode: When an operator overrides the controller output, in order to
impose their own output for the control variable.
• High-High Level Alarm: An additional piece of safety equipment, which
activates once the level of a unit operation has exceeded the high value set for the
control system. These alarms are activated if an operator does not respond to the
high level alarm or if there is an issue with the primary level measurement device.
• Low-Low Level Alarm: An additional piece of safety equipment, which activates
once the level of a unit operation has fallen below the low value set for the control
system. These alarms are activated if an operator does not respond to the low
level alarm or if there is an issue with the primary level measurement device.
• Air Fail Open: When removing or blocking the pneumatic air from a control
valve, the valve will open to its maximum. This is a forward acting valve.
• Air Fail Closed: When removing or blocking the pneumatic air from a control
valve, the valve will close completely. This is a reverse acting valve.
2.2 Describe each of the types of independent variables that are typically available for use in
process control.
• Control valve: Operates by changing the size of the opening of a choke point in a
pipe which changes the quantity of fluid that can flow through the pipe for a given
pressure drop. Conversely, the pressure drop incurred to force a given quantity of
fluid through an opening can be adjusted.
• Electrical supply interruption time: This independent variable works to open
and close a contact on the electrical supply so that the equipment receives electric
current for only a fraction of the time. For example, by varying the fraction of
time a heater is energized, the energy input to the heater can be adjusted, which
adjusts the surface temperature of the heating element
• Electrical current resistance: A rheostat is used to vary the resistance to current
flow in an electrical circuit. This in turn varies the electrical power available to
power a motor or provide frictional heating to a heater element. For example, the

Chapter 2 Page 3
flow of fluids can be controlled by varying the momentum introduced into the
fluid by a pump or compressor. The momentum is varied by varying the electrical
current supplied to the motor that drives the device which, in turn, varies the
speed (rotation, piston travel speed, etc.) of the pump or compressor. The same
concept applies to solids by changing the speed of conveyors or extruders.
• Block valve open/close status: A block valve can be opened or closed on a fluid
contained in a pipe. In this case, the quantity of fluid moving from one unit
operation to another has only two states: full flow or no flow. This strategy is
often employed for batch unit operations.
2.3 Describe a coupled control system and why such systems should be avoided whenever
possible.
• A coupled control system is one in which an independent variable has a direct and
immediate effect on a dependent variable which is not part of its own control
loop. When this happens, the control system is less stable, less responsive, and
less capable of handling disturbances to the system, all which lead to a system
which is more difficult to control. An example of this is trying to control liquid
level in a drum by changing the pressure of the overhead gas stream, instead of
changing the flow of the liquid bottoms.
2.4 For the following unit operations, a) identify the governing mass balance equations, b)
determine the number of independent variables, c) determine the number of control
variables, and d) design simple feedback control loops for each control variable.
2.4.1 A single effect evaporator
a. Mass Balance:
Process: Mfeed=Mvapor+Mliquid+Macc
Utility: Msteam=Mcondensate+Macc
b. Number of independent variables:
Mfeed is satisfied by the upstream unit
Macc is satisfied by the mass balance
This gives 2 DoF for the process mass balance and 1DoF for the utility balance,
and 1 DoF for compressibility (phase change).
5 independent variables: 4 control and 1 disturbance (Mfeed)
c. Number of control Variables:
4 Control Variables
d. See Drawing 2.4.1-A-001/1
2.4.2 A crystallizer

Chapter 2 Page 4
a. Mass Balance:
Process: Mfeed= Mslurry+Macc
Utility: Mref.=Mwarm+Macc
This gives 1 DoF for the process mass balance and 1DoF for the utility
balance, assuming an incompressible coolant is used.
2 Control Variables
d. See Drawing 2.4.2-A-001/1
2.4.3 A polymer extruder
a. Mass Balance:
Process: Mfeed=Mproduct +Macc
This gives 1 DoF for the process mass balance.
2 independent variable: 1 control and 1 disturbance (Mfeed)
1 Control Variable
d. See drawing 2.4.3-A-001/1
2.4.4 A gas phase endothermic reactor with a steam heating jacket
a. Mass Balance:
Process: Mfeed=Mvapor +Macc
Utility: Msteam=Mcondensate+Macc
This gives 1 DoF for the process mass balance and 1DoF for the utility
balance, and 1 DoF for compressibility (phase change).

Chapter 2 Page 5
3 Control Variables
variables, and d) design at least one combined feedforward-feedback control loop for
each unit operation.
2.5.1 Three liquid streams are combined and fed to a pump that includes a low flow
recycle line. The flow of the largest of these streams varies greatly and results in
pump cavitation if the low flow recycle system does not react in time.
a. 𝑀𝐼1 + 𝑀𝐼2 + 𝑀𝐼3 = 𝑀𝑂 + 𝑀𝑎
b. 𝑀𝐼1, 𝑀𝐼2, 𝑎𝑛𝑑 𝑀𝐼3 are all set by the upstream unit
𝑀𝑎 is satisfied by the mass balance
There are 4 independent variable: 1 control and 3 disturbance (MI1-3)
c. There is 1 control variable
2.5.2 A three-effect evaporator with countercurrent flow is used to concentrate an
aqueous liquid stream.
a. Mass Balance:
Evaporator #1: Mfeed=Mwaste3+Mliquid1+Macc
Utility Evap #1: Mvapor2=Mwaste2+Macc
Evaporator #2: Mliquid1=Mvapor2+Mliquid2+Macc
Utility Evap #2: Mvapor3=Mwaste1+Macc
Evaporator #3: Mliquid2=Mvapor3+Mliquid3+Macc
Utility Evap #3: Msteam=Mcondensate+Macc
Evaporator #1:
Mfeed, Mvapor2 are satisfied by the upstream unit
Evaporator #2:
Mliquid1, Mvapor3 are satisfied by the upstream unit

Chapter 2 Page 6
Evaporator #3:
Mliquid2 is satisfied by the upstream unit
This gives 3 DoF for evap #1, 3 DoF for evap #2, 4 DoF for evap #3
10 Control Variables
d. See drawing 2.5.2-A-001 sheets 1 and 2
2.5.3 A two stage crystallizer system is used to remove a contaminant to a low level via
precipitation from an aqueous liquid stream.
a. Mass Balance:
Unit #1: Mfeed= Mslurry1+Macc
Utility #1: Mref.=Mwarm+Macc
Unit #2: Mslurry1= Mslurry2+Macc
Utility #2: Mref.=Mwarm+Macc
Unit #1:
Unit #2:
Mslurry1 is satisfied by the upstream unit
This gives 2 DoF for unit #1, 2 DoF for unit #2
4 Control Variables
2.5.4 A three step distillation system to separate a mixed feed stream into propane,
butane, pentane, and hexanes.

Chapter 2 Page 7
a. Mass Balances
𝑀𝐼 = 𝑀𝑂1 + 𝑀𝐼2 + 𝑀𝑎
𝑀𝐼2 = 𝑀𝑂2 + 𝑀𝐼3 + 𝑀𝑎
𝑀𝐼3 = 𝑀𝑂3 + 𝑀𝑂4 + 𝑀𝑎
For each step of the separation there are 2 control variables.
There are 7 Independent variables: 6 control and 1 disturbance (MI)
c. Number of control variables:
There are 6 control variables
d. See drawing 2.5.4-A-001 sheets 1 through 3
variables, and d) design at least one ratio control loop for each unit operation.
2.6.1 An endothermic tubular reactor, with multiple reaction tubes, that uses a fired
heater section to provide energy at a high temperature in the vessel space
surrounding the tubes
a. Tubes:
𝑀𝐼 = 𝑀𝑂 + 𝑀𝑎 (All satisfied)
Fired Heater:
𝑀𝐼1 + 𝑀𝐼2 = 𝑀𝑎
b. 𝑀𝐼 𝑎𝑛𝑑 𝑀𝐼1 are set by the upstream unit.
There are 4 independent variables: 2 control and 2 disturbance
c. There are 2 control variables
2.6.2 A neutralization tank that adds acid to a high pH waste stream
a. 𝑀𝐼1 + 𝑀𝐼2 = 𝑀𝑂 + 𝑀𝑎
b. 𝑀𝐼1 is set by the process

Chapter 2 Page 8
c. There are 2 Control Variables
2.6.3 A process stream and a nutrient stream are added to a photobioreactor. In the
photoreactor, light banks are cycled on and off to add the correct amount of
energy (which can be correlated to the temperature of the outlet stream) to a
water-based bioreactor.
c. There is 1 Control Variable
variables, and d) design at least one cascade control loop for each unit operation.
2.7.1 A neutralization tank that adds acid to a high pH waste stream
c. There are 2 Control Variables
2.7.2 Three process streams of varying flow rates are mixed together in a pressure
vessel that is used to smooth out the combined flow rate into the next unit
operation.
a. Mass Balance:
Vessel: Mfeed1+ Mfeed2+ Mfeed3=Moutlet + Macc
Evaporator #1:
Mfeed1, Mfeed2, Mfeed3 are satisfied by the upstream unit
4 independent variable: 1 control and 3 disturbance

Chapter 2 Page 9
1 Control Variables
2.7.3 A filtration system that adjusts the recycle rate of a waste stream back through the
filter, along with new waste liquid based on the particle concentration in the outlet
waste stream.
a. 𝑀𝐼1 = 𝑀𝑂 + 𝑀𝑎
There are 2 Independent variables: 1control and 1 disturbance
c. There is 1 Control variable
2.8 Another example of the use of a feedback trim cascade control loop is in the operation of
a Claus sulfur process. In this process, a feed gas containing H2S is partially combusted
with air to yield a mixture of H2S, SO2, and S via the reactions:
2H2S + O2 ➔ 2H2O + 2S (2.2)
2H2S + 3O2 ➔ 2SO2 + 2H2O (2.3)
The flue gas is cooled to condense out the sulfur. It is then sent through a series of
reheaters, catalytic reactors, and condensers to produce additional sulfur via the reaction:
2H2S + SO2 ➔ 2H2O + 3S (2.4)
The key to maximizing sulfur recovery is to have the correct H2S to oxygen ratio in the
initial thermal oxidizer. Theoretically, this is a simple 2:1 ratio. However, due to
variations in the concentration and flow rate of H2S in the process gas stream plus
variations in the reaction efficiency of the thermal oxidizer and the three catalyst beds,
the true optimum can only be found experimentally. As a result, the composition of
either H2S or SO2 is measured in the final stream and this measurement is used in a
feedback trim cascade controller to the inlet air ratio controller.
Duplicate the drawing shown in Figure 2.28 and add a ratio with feedback trim control
scheme to meet the operational objectives described above.
• See Drawing 2.8-A-001/1
2.9 Consider the control scheme described on Figure 2.18 and the accompanying text. A
more stable and responsive scheme uses the inlet cooling water flow and temperature of
the outlet gas in a feedforward/feedback control as the slave in a cascade control scheme
with an analyzer on the outlet stream as the master control loop. Modify Figure 2.18 to
show this improved control scheme.

Chapter 2 Page 10
2.10 Consider the system shown in Figure 2.21. Many local regulatory agencies require that
the opacity of the flue gas exiting the furnace or boiler stack be measured. Opacity is a
measure of the quality of the combustion. If combustion is inefficient, then the flue gas
will include soot and/or unburned fuel which will decrease the opacity of the exiting gas.
If the opacity exceeds a certain point, action must be taken to increase the air to fuel ratio
in order to insure that the discharge is within acceptable limits. Duplicate the scheme
shown in Figure 2.21 and add a safety automation system control scheme that will take
“last resort” action to add air into the burner if the opacity meter reaches its low-low
alarm, analysis point.
2.11 Consider the neutralization system shown in Figure 2.14. This scheme can be improved
by adding a cascade control loop that uses the outlet pH reading as the master dependent
variable. Duplicate the scheme shown in Figure 2.14 and show how this improved
scheme would be depicted.

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inspect the examples of French
Cuisine on view in this department.
Attention is directed to the following
list of comestibles prepared from the
finest viands obtainable, and are
specially recommended for festivities
of all kinds.
TIMBALES AND VOL-AU-VENTS.
Bontoux ... from 5/6
Godard ... ,, 5/6
Financière ... ,, 5/6
Parisienne ... ,, 5/6
Milanaise ... ,, 5/6
Duchesse ... ,, 5/6
Volaille ... ,, 5/6
POTTED MEATS.
Our Own Make.
Game.
Chicken, Ham, Tongue, Beef,
Prawns, Anchovies, Salmon,
Shrimps, Lobster, Sardines, Bloater.
0/6½ pot.

GLAZED AND DECORATED HAMS.
Hams, finest York, whole ... per lb. 1/10
,, ,, half ... ,, 2/0
,, ,, sliced ... ,, 2/6
,, Small Breakfast ... ,, 1/7
,, ,, Irish ... ,, 1/9
Boar’s Head, entire (Truffled), when in season,
each 21/0 to 42/0

Pressed Pork (when in season) ... per lb. 1/6
Boned Turkey (Truffled) when in season,
each 21/0 to 42/0
,, Capons ,, ... ,, 12/6 ,, 21/0
,, Fowls ,, ... ,, 7/6 ,, 12/6
,, Pigeons ,, ... ,, 2/0 ,, 3/0
Roast Turkeys, Ducks, Pigeons, Game, etc.,
when in season to order.
Plain Roast Fowls ... from 4/0
Chicken and Ham Rissoles 0/3 each, 2/9 doz.
Veal and Ham ,, 0/3 ,, 2/9 ,,
Lobster Cutlets ... 0/3 ,, 2/9 ,,
Salmon Cutlets ... 0/3 ,, 2/9 ,,
Beef Olives ... 0/4 ,, 3/6 ,,

PATTIES. 3/6 per doz.
Chicken and Ham, Lobster, Sweetbreads,
Shrimp, Veal and Ham, Oyster.
FRESH RUSSIAN CAVIARE.
Stone Jars (returnable, allowed 0/3)
per jar 4/0, 5/0, 6/6, 10/6
Pressed in Tins ...
1/10 and
2/9
Stone Barrels “Elbe Caviare”
... 2/9 ,, 4/9
Pressed in Porcelain
Terrines... each 3/0
Game Pies (Raised) ... — 5/6 7/6 10/6 21/0
Melton Mowbray ... 0/10 1/3 1/8 2/6 3/6
Steak and Kidney Pies 2/6 3/6 4/6 5/6 7/6
Pigeon and Steak Pies 4/6 5/6 7/6 10/6 21/0
Veal and Ham Pies ... 2/6 3/6 5/6 7/6 10/6
Quail Pies ... 4/6 5/6 7/6 10/6 21/0
Lark Pies ... 4/6 5/6 7/6 10/6 21/0

CHIPPED POTATOES.
Prepared hourly ... per box 0/4½
GLASSES.
Hors d’Œuvres.
Gulden Mustard with Horseradish .. 0/9½
Parisian Spice .. 1/3
Olives Stuffed with Pimento .. 1/4½ and 0/8
,, ,, ,, Anchovies .. 1/4½
Californian Black Olives .. 1/6
Esseggurken .. 1/2 and 1/8
Senfgurken .. 1/2 and 1/8
Terrine of Foie Gras .. 1/0
Cranberries (Presselbeeren) .. 1/0
German Mayonnaise (Turk and Pabst) 1/0 and 1/5
Himbeersaft .. 1/6
Kirshsaft .. 1/6
Johannigbeersaft .. 1/6
Salzgurken .. 3/9 and 6/0
Fileted Herring in Wine .. 1/2 and 1/10
Frankfurts Sausages .. 1/0 and 2/8
Norwegian Anchovies .. 1/1 and 1/6
Finest Spanish Olives .. 3/6
Customers sending orders by letter are respectfully requested to
mention “Dressed Provision Department”; by this means the
execution of orders and despatch of the goods will be greatly
facilitated.
LETTER ORDERS RECEIVE CAREFUL AND PROMPT ATTENTION.
[1292]
DRESSED PROVISIONS AND FRENCH CUISINE
DEPARTMENT.

HORS D’ŒUVRES Per Dish for
4 6 10
pers. pers. pers.
Anchois .. 2/0 3/0 5/0
Bouchées (divers) .. 1/6 2/0 3/6
Caviar .. 4/0 5/6 9/6
Harengs Marinés .. 2/0 3/0 5/0
Crevettes .. 2/0 3/0 5/0
Huîtres .. According to season
Kilkis .. 2/0 3/0 5/0
Melon .. According to season
Olives .. 2/0 3/0 5/0
Canapé de Caviar .. 4/0 5/6 9/6
,, ,, Anchois .. 2/0 3/0 5/0
,, ,, Sardines .. 2/0 3/0 5/0
,, ,, Homard .. According to season
,, ,, Beurre de Montpellier .. 4/0 5/6 9/6
Œufs de Pluvier .. According to season
Radis .. 1/0 1/6 2/6
Sardines .. 2/0 3/0 5/0
Thon .. 2/0 3/0 5/0
Filets de Saumon fumé .. 3/6 5/6 8/6
Tomates .. 2/0 3/0 5/0
Russe .. 4/0 5/6 9/6
Concombres farcis Norvégienne .. According to season
Canapé Danois .. 2/0 3/0 5/0
Barquettes à la Reine .. 2/0 3/0 5/0
POTAGES
per qt.
Consommé Ailerons .. .. .. 4/0
,, Bouquetière .. .. .. 4/0
,, Printanière .. .. .. 4/0
,, Brunoise .. .. .. 4/0
,, Célestine .. .. .. 4/0
,, Chicken Broth .. .. .. 6/0
,, Colbert .. .. .. 5/0

,, Co be t 5/0
,, Cultivateur .. .. .. 4/0
,, d’Eslignac .. .. .. 4/0
,, Fermière .. .. .. 4/0
,, Garbure .. .. .. 4/0
,, Henry IV .. .. .. 5/0
,, Hoche Pot .. .. .. 5/0
,, Julienne .. .. .. 4/0
,, Mutton Broth .. .. .. 5/0
,, Fausse Tortue .. .. .. 4/0
,, Queue de Bœuf .. .. .. 4/0
,, Nelson .. .. .. 4/0
,, Olga .. .. .. 4/0
,, Princesse .. .. .. 5/0
,, Royale .. .. .. 4/0
,, Paysanne .. .. .. 4/0
,, Petite Marmite .. .. .. 6/0
,, Croute au Pot .. .. .. 5/0
,, TORTUE CLAIRE (made from Live Turtle) 21/0
POTAGES ÉPAIS
Per qt.
Potage Portugaise .. .. .. 3/0
,, Reine .. .. .. 6/0
,, Ox Tail .. .. .. 3/0
,, Mock Turtle .. .. .. 3/0
,, Santé .. .. .. 5/0
,, St. Germain .. .. .. 4/0
,, Bisque d’Ecrevisses .. .. .. 6/0
,, Crême de Homard .. .. .. 6/0
,, Pierre le Grand .. .. .. 4/0
,, Régence .. .. .. 6/0
,, Princesse .. .. .. 5/0
,, Palestine .. .. .. 3/0
,, Lamballe .. .. .. 4/0
,, Nemours .. .. .. 4/0
,, Normande .. .. .. 4/0
,, Crécy .. .. .. 4/0

,, Bagration .. .. .. 3/6
,, Argenteuil .. .. .. 4/0
ŒUFS Per Dish for 4 pers.
Œufs Portugaise .. .. .. 3/6
,, Argenteuil .. .. .. 3/6
,, Colbert .. .. .. 3/6
,, Moscovite .. .. .. 3/6
,, Nantua .. .. .. 3/6
,, Estragon .. .. .. 3/6
,, en Bordure à la Russe .. .. .. 3/6
,, Polignac .. .. .. 3/6
Mollets Japonaise .. .. .. 5/0
Pochés a l’Estragon .. .. .. 3/6
Brouillés aux truffes .. .. .. 4/0
,, à la Reine .. .. .. 4/0
Cocotte Lucullus .. .. .. 3/6
,, Jeanette .. .. .. 4/0
Sur Plat Florentine .. .. .. 3/0
Durs Tripe .. .. .. 3/6
,, Parisienne .. .. .. 3/6
,, ou Mollets Aurore .. .. .. 4/0
,, Chimay .. .. .. 3/6
Vol au Vent d’Œufs à l’Indienne .. .. .. 4/0
Pochés Cardinale .. .. .. 4/0
Mollets Halévy .. .. .. 4/0
,, Mornay .. .. .. 3/6
,, Périgueux .. .. .. 4/0
Omelette Chasseur .. .. .. 3/0
,, Bohémienne .. .. .. 4/0
,, Czarine .. .. .. 3/6
,, Portugaise .. .. .. 3/6

POISSONS (HOT)
Sole, Barbue, Cabillaud, Turbot, Merlan, can be
obtained prepared in the following styles:
Per Dish for
4 6 10
pers. pers. pers.
Edouard VII. .. .. 4/0 5/6 8/6
Chauchat .. .. 3/6 4/6 7/6
Dugléré .. .. 4/0 5/6 8/6
St. Germain .. .. 3/6 4/6 7/6
Tyrolienne .. .. 4/0 5/6 8/6
Andalouse .. .. 3/6 4/6 7/6
Bonne Femme .. .. 4/0 5/6 8/6
Bretonne .. .. 3/6 4/6 7/6
Gratin .. .. 4/0 5/6 8/6
Colbert .. .. 3/6 4/6 7/6
Niçoise .. .. 4/0 5/6 8/6
Héloise .. .. 4/0 5/6 8/6
Grenobloise .. .. 3/6 4/6 7/6
Rachel .. .. 4/0 5/6 8/6
Réjane .. .. 4/0 5/6 8/6
Orly .. .. 3/0 4/0 6/6
Aux Moules .. .. 3/6 4/6 7/6
Dieppoise .. .. 4/0 5/6 8/6
Champagne .. .. 6/0 7/6 10/6
Vin Blanc .. .. 4/0 5/6 8/6
Maçonaise .. .. 4/0 5/6 8/6
Crême .. .. 3/6 4/6 7/6
Américaine .. .. 4/0 5/6 8/6
Bercy .. .. 3/0 4/0 6/6
Normande .. .. 5/0 6/6 9/0
Jean-Bart .. .. 3/6 4/6 7/6
Cléopâtre .. .. 4/0 5/6 8/6
Joinville .. .. 4/0 5/6 8/6
Meunière .. .. 3/6 4/6 7/6
Doria 4/0 5/6 8/6

Doria .. .. 4/0 5/6 8/6
Montreuil .. .. 3/6 4/6 7/6
Polignac .. .. 4/6 6/0 8/6
Valois .. .. 3/6 4/7 7/6
Timbale de Filets de Sole Alexandra 6/0 7/6 10/6
,, ,, Grimaldi 6/0 7/6 10/6
,, ,, Koutchoubé 6/0 7/6 10/6
Eperlans
Anglaise .. .. 2/6 3/6 5/6
Boitel .. .. 3/0 4/0 6/6
Buisson .. .. 2/6 3/6 5/6
Vin Blanc .. .. 3/0 4/0 6/6
Orly .. .. 2/6 3/6 5/6
Rougets
Bordelaise .. .. 3/6 4/6 7/6
En Caisse .. .. 3/6 4/6 7/6
Juive .. .. 3/6 4/6 7/6
Niçoise .. .. 3/6 4/6 7/6
Papillotte .. .. 4/0 5/6 8/6
Portugaise .. .. 3/6 4/6 7/6
Edouard VII. .. .. 3/6 4/6 7/6
Saumon
Américaine .. ⎫
Beurre d’Anchois .. ⎪
Génevoise .. ⎪
Hollandaise .. ⎬ According to season
Dieppoise .. ⎪
Chambord .. ⎪
D’Artois .. ⎭
En Coquille, when in season, 6d. each.
Truite
Meunière .. ⎫
Doria .. ⎪
Braisée au Champagne .. ⎬ According to season
,, ,, Vin Rouge .. ⎪
,, ,, Court Bouillon .. ⎪
⎭

Piémontaise .. ⎭
Turbot
Admiral .. .. 4/0 5/6 8/6
Rachel .. .. 4/0 5/6 8/6
Salvator .. .. 4/0 5/6 8/6
Valentine .. .. 4/0 5/6 8/6
Edouard VII .. .. 4/0 5/6 8/6
POISSONS (COLD)
Per Dish for
Filets de Sole 4 6 10
pers. pers. pers.
Bohémienne .. .. 4/0 5/6 8/6
Russe .. .. 4/0 5/6 8/6
Olga .. .. 4/0 5/6 8/6
Américaine .. .. 4/0 5/6 8/6
Lavallière .. .. 4/0 5/6 8/6
Norvégienne .. .. 4/0 5/6 8/6
En Gelée .. .. 4/0 5/6 8/6
En Chartreuse .. .. 4/0 5/6 8/6
Homard Escaloppe Pompadour .. .. 4/0 5/6 8/6
,, Salade Niçoise .. .. 4/0 5/6 8/6
,, Norvégienne .. .. 4/0 5/6 8/6
,, Parisienne .. .. 6/0 7/6 10/6
Mousse de Homard .. .. 4/0 5/6 8/6
,, ,, Ecrevisses .. .. 4/0 5/6 8/6
Ecrevisses Liégoises .. .. 4/0 5/6 8/6
En Coquille Mayonaise, 6d. each.

POISSONS (COLD)—continued.
Saumon
Escaloppe de Saumon Beaujolaise ⎫
Darne de Saumon Montgolfier ⎪
,, ,, Piémontaise ⎪
,, ,, Rachel .. ⎪
,, ,, Marie Louise ⎪
,, ,, Montpellier ⎬ According to season
Mayonnaise de Saumon .. ⎪
,, ,, Homard .. ⎪
⎪
Salade de Poisson à la Parisienne. ⎭
ENTRÉES (HOT)
Tournedos, Noisettes, et Côtelettes can
be obtained and prepared in the following
styles:
Per Dish for
4 6 10
pers. pers. pers.
A la Chartres .. .. 6/0 7/6 10/6
Cambacérès .. .. 4/0 5/6 8/6
Edouard VII. .. .. 4/0 5/6 8/6
Judic .. .. 4/0 5/6 8/6
Monte Carlo .. .. 4/0 5/6 8/6
Méridionale .. .. 4/0 5/6 8/6
Mikado .. .. 4/0 5/6 8/6
Montesquieu .. .. 4/0 5/6 8/6
Niçoise .. .. 4/0 5/6 8/6
d’Orléans .. .. 4/0 5/6 8/6
Polonaise .. .. 4/0 5/6 8/6
Rachel .. .. 4/0 5/6 8/6
St. Germain .. .. 4/0 5/6 8/6
Indienne .. .. 4/0 5/6 8/6
Trianon .. .. 4/0 5/6 8/6
Victoria .. .. 4/0 5/6 8/6

/ / /
Maréchale .. .. 4/0 5/6 8/6
Amélie .. .. 4/0 5/6 8/6
Poulets
Albuféra .. .. 6/0 7/6 10/6
Parmentier .. .. 5/0 6/6 9/0
Edouard VII. .. .. 6/0 7/6 10/6
Au Riz Pilaff .. .. 5/0 6/6 9/0
Archiduc .. .. 6/0 7/6 10/6
Ancienne .. .. 6/0 7/6 10/6
Fines Herbes .. .. 5/0 6/6 9/0
Masséna .. .. 6/0 7/6 10/6
Mascotte .. .. 6/0 7/6 10/6
Marengo .. .. 6/0 7/6 10/6
Indienne .. .. 5/6 6/6 9/0
Demidoff .. .. 6/0 7/6 10/6
Chasseur .. .. 6/0 7/6 10/6
Perigueux .. .. 6/0 7/6 10/6
Stanley .. .. 6/6 8/6 11/0
Provençale .. .. 5/0 6/6 9/0
Vaucanson .. .. 6/0 7/6 10/6
Argenteuil .. .. 6/0 7/6 10/6
Cécil .. .. 5/6 6/6 9/0
Mexicaine .. .. 6/0 7/6 10/6
Poulets Entiers
each
A l’Aurore .. .. .. .. 7/6
Valois .. .. .. .. 7/6
Vladimir .. .. .. .. 7/6
Chevalière .. .. .. .. 7/6
Derby .. .. .. .. 7/6
Lady Curzon .. .. .. .. 7/6
Parisienne .. .. .. .. 7/6
Ris de Veau
Doria .. .. 5/6 6/6 9/0
Godard .. .. 6/0 7/6 10/6
Filets Princesse .. .. 5/6 6/6 9/0
P l 5/6 6/6 9/0

Provençale .. .. 5/6 6/6 9/0
Financière Blanc ou Brun .. .. 6/0 7/6 10/6
Bouquetière .. .. 5/6 6/6 9/0
Meunière .. .. 5/6 6/6 9/0
Clamart .. .. 5/6 6/6 9/0
Demi-deuil .. .. 5/6 6/6 9/0
Montglas .. .. 5/6 6/6 9/0
Toulouse .. .. 6/0 7/6 10/6
Rachel .. .. 5/6 6/6 9/0
Parisienne .. .. 5/6 6/6 9/6
Rognons
Bordelaise .. .. 3/0 4/6 6/6
Chasseur .. .. 3/0 4/6 6/6
Cresson .. .. 3/0 4/6 6/6
Champagne .. .. 4/0 5/6 8/6
Berrichone .. .. 3/0 4/6 6/6
Henry IV. .. .. 3/0 4/6 6/6
Châteaubriand .. .. 3/0 4/6 6/6
Madère .. .. 3/0 4/6 6/6
Vert Pré .. .. 3/0 4/6 6/6
Cailles
Casserole .. ⎫
Clermont .. ⎪
Cocotte .. ⎪
Demidoff .. ⎪
Lucullus .. ⎪
au Nid .. ⎬ Prices according to
Piémontaise .. ⎪ season
Raisins .. ⎪
Régence .. ⎪
Richelieu .. ⎪
Souvaroff .. ⎪
Truffées .. ⎭

[1293]
ENTRÉES (HOT)—continued
Bécasseset Bécassines
Braisée au Champagne
} Prices according to
season
,, ,, Truffes
,, Cocotte
Faisans
Salmis
}
Prices according to
season
Souvaroff
Livournaise
Choux
Vosgienne
Lapereau
Gibelotte
}
Prices according to
season
Sauté Chasseur
,, Marengo
Grand Mère
Lièvre
Civet Bourguignonne
} According to season
A la Française
Rable à l’Allemande
Mauviettes
Bonne Femme
}According to season
Cerises
Paysanne
Rôties
Ortolans
Lucullus
Maraine
Perdrix, Perdreaux, et. Grouses
Cocotte
}According to season
Casserole
Salmis Batelière
Chartreuse
Per Dish for
Pigeons 4 6 10

pers. pers. pers.
En Compôte ... 5/0 6/6 10/6
Paysanne ... 5/0 6/6 10/6
Cotelettes St. Charles ... 6/0 7/6 12/6
Piémontaise ... 5/0 6/6 10/6
Farcis ... 6/0 7/6 12/6
Grillé Diable ... 5/0 6/6 10/6
Pluvier
Doré sur Canapé
Douglas
Bouchees, Croustades, Rissoles de toute sortes.
Timbales et Vol au Vents
Bontoux ... 5/6 6/6 9/0
Godard ... 5/6 6/6 9/0
Financière ... 5/6 6/6 9/0
Parisienne ... 5/6 6/6 9/0
Milanaise ... 5/6 6/6 9/0
Duchesse ... 5/6 6/6 9/0
Pâtissière ... 5/6 6/6 9/0
Volaille ... 5/6 6/6 9/0
Curries
d’Agneau ... 5/6 6/6 9/0
Œufs ... 3/0 4/6 6/6
Poisson ... 5/0 4/6 6/6
Crevettes ... 3/0 4/6 6/6
Champignons ... 3/0 4/6 6/6
Mouton ... 5/6 6/6 9/0
Poulet ... 6/0 7/6 10/6
ENTRÉES (COLD)
Côtelettes et Noisettes
Pompadour ... 4/6 5/6 8/6
A l’Estragon ... 4/6 5/6 8/6
Aurore ... 4/6 5/6 8/6
Belle Vue ... 4/6 5/6 8/6
Indienne ... 4/6 5/6 8/6
Renaissance ... 4/6 5/6 8/6
Bourgeoise 4/6 5/6 8/6

Bourgeoise ... 4/6 5/6 8/6
A la Russe ... 4/6 5/6 8/6
Aux Petit Pois ... 4/6 5/6 8/6
A la Reine ... 4/6 5/6 8/6
A la Menthe ... 4/6 5/6 8/6
Vichy ... 4/6 5/6 8/6
Portugaise ... 4/6 5/6 8/6
Chaudfroid ... 4/6 5/6 8/6
Mousse de Volaille
Comtesse ... 5/0 6/6 9/0
Chantilly ... 5/0 6/6 9/0
Aux Truffes ... 5/0 6/6 9/0
A l’Estragon ... 5/0 6/6 9/0
Parisienne ... 5/0 6/6 9/0
Soufflé de Volaille ... 5/0 6/6 9/0
Au Champagne ... 5/0 6/6 9/0
Médaillon de Volaille Printanière ... 4/0 5/6 7/6
Suprême de Volaille Jeanette ... 6/0 7/6 10/6
Suprême de Volaille Saint-James ... 6/0 7/6 10/6
Volaille découpés en Chaudfroid ... 6/0 7/6 10/6
,, ,, au Soleil Levant ... 6/0 7/6 10/6
Zéphyr de Volaille Chantilly ... 4/0 5/6 7/6
Terrine de Volaille à la Singapour ... 6/0 7/6 10/6
Salade de Volaille ... 6/0 7/6 10/6
Volaille Mayonnaise ... 6/0 7/6 10/6
,, à la Béchamel ... 5/6 6/6 9/0
,, Piqué Chevalière ... 7/6 9/6 12/6
Poularde Argenteuil ... 7/6 9/6 12/6

ENTRÉES (COLD)—continued.
Per Dish for
Foie Gras 4 6 10
pers. pers. pers.
Médaillons de Foie Gras en Caisse ... 3/0 4/6 6/6
,, ,, Aspic ... 3/0 4/6 6/6
Mousse de Foie Gras ... 4/6 5/6 8/6
Soufflé de Foie Gras ... 5/6 7/6 9/6
Côtelette de Foie Gras ... 4/0 5/6 7/6
Tartelette de Foie Gras Impériale ... 3/0 4/6 6/6
Escaloppe de Foie Gras Princesse ... 4/0 5/6 8/6
Jambon
Mousse de Jambon à l’Estragon ... 5/6 7/6 9/6
Aux Truffes ... 5/6 7/6 9/6
Nancéene ... 5/6 7/6 9/6
Mousse Chantecler ... 5/6 7/6 9/6
Langue
Mousse Régina ... 5/6 7/6 9/6
Champagne ... 6/0 7/6 10/6
Médaillon à l’Aurore ... 4/0 5/6 7/6
Cailles
Richelieu ⎫
Chaudfroid ⎪
Dame Blanche ⎪
En Caisse à la Gelée ⎬ According to season
Périgourdine ⎪
Cerise ⎪
Demidoff ⎪
Sous la cendre ⎭
SALADE
Américaine ⎫
Russe ⎪
Victoria ⎪
Lorette ⎪
Demi-deuil ⎬ 6d. per person

e deu 6d pe pe so
Française ⎪
Orientale ⎪
Niçoise ⎪
Espagnole ⎪
Italienne ⎭
ENTREMETS (HOT)
Poudings
Royale .. 4/0 5/6 7/6
Saxon .. 4/0 5/6 7/6
Diplomate .. 4/0 5/6 7/6
Cabinet .. 4/0 5/6 7/6
Victoria .. 4/0 5/6 7/6
Soufflé Chimay .. 4/0 5/6 7/6
Poires
Bourdaloue .. 4/0 5/6 7/6
Beignets .. 4/0 5/6 7/6
Condé .. 4/0 5/6 7/6
Bonne Femme .. 4/0 5/6 7/6
Charlotte .. 4/0 5/6 7/6
Pêches
Cardinale ⎫
Montreuil ⎬ According to season
Talleyrand ⎭
Soufflé
Rothschild .. 4/0 5/6 7/6
Vanille .. 4/0 5/6 7/6
Praliné .. 4/0 5/6 7/6
Orléans .. 4/0 5/6 7/6
Liqueurs .. 4/0 5/6 7/6
Orange .. 4/0 5/6 7/6
Thé .. 4/0 5/6 7/6
Chocolat .. 4/0 5/6 7/6
Fraises .. 4/0 5/6 7/6
Citron .. 4/0 5/6 7/6
Palmyre .. 4/0 5/6 7/6
Omelette

Omelette
Soufflé .. 5/0 6/6 9/0
Confiture .. 4/0 5/6 7/6
Sucre .. 4/0 5/6 7/6
En Surprise .. 6/0 7/6 10/6
Per Dish for
ENTREMETS (COLD) 3 6 10
pers. pers. pers.
Poire à l’Impératrice .. 4/0 5/6 7/6
Compôte de tous les fruits .. According to season
Charlotte
Russe .. 3/0 4/6 6/6
Calville .. 3/0 4/6 6/6
Coloniale .. 3/0 4/6 6/6
Bohémienne .. 3/0 4/6 6/6
Chartreuse
Princesse .. 3/0 4/6 6/6
Ananas .. 3/0 4/6 6/6
Orange .. 3/0 4/6 6/6
Gelées
Aux Fruits .. 3/0 4/6 6/6
Aux Liqueurs .. 3/0 4/6 6/6
Dantzig .. 3/0 4/6 6/6
Rubannée .. 3/0 4/6 6/6
Victoria .. 3/0 4/6 6/6
Marbrée .. 3/0 4/6 6/6
Russe .. 3/0 4/6 6/6
Fantaisie .. 3/0 4/6 6/6

ENTRÉES (COLD)—continued.
Per Dish for
3 6 10
Crêmes pers. pers. pers.
Beaurivage .. 3/0 4/6 6/6
Chantilly .. 3/0 4/6 6/6
Napolitaine .. 3/0 4/6 6/6
Café .. 3/0 4/6 6/6
Marons .. 3/0 4/6 6/6
Fraises .. 3/0 4/6 6/6
Caramel .. 3/0 4/6 6/6
Bavarois
Au Chocolat .. 3/0 4/6 6/6
Diplomate .. 3/0 4/6 6/6
Mont Blanc .. 4/0 5/6 7/6
Nids d’Hirondelles .. 4/0 5/6 7/6
Ris à l’Impératrice .. 3/0 4/6 6/6
Crépes Suzettes .. 4/0 5/6 7/6
Croûtes aux Fruits .. 4/0 5/6 7/6
Timbale d’Aremberg .. 3/6 5/0 7/0
,, Montmorency .. 3/6 5/0 7/0
,, Léon XIII. .. 3/6 5/0 7/0
Meringues à la Crême .. 2/0 2/6 3/6
,, en Turban .. 3/0 4/6 6/6
,, Italienne .. 3/0 4/6 6/6
Cerises Jubilée .. 4/0 5/6 7/6
Darioles d’Amandes .. 3/0 4/6 6/6
Petit Nougat à la Crême .. 3/0 4/6 6/6
Timbale de Nougats .. 3/0 4/6 6/6
Trifles .. 3/0 4/6 6/6
Baba au Rhum .. 3/0 4/6 6/6
Petit Condé .. 3/0 4/6 6/6
Dartois aux Abricots .. 3/0 4/6 6/6
Eclairs au Café .. 2/0 2/6 3/6
,, Chocolat .. 2/0 2/6 3/6
,, Créme Patissière .. 2/6 3/6 4/6

,, / / /
Jalousies aux Confitures .. 3/0 4/6 6/6
Tartelettes aux Fruits .. 2/6 3/6 4/6
Macédoine de Fruits .. 3/6 5/0 7/0
SAVOURIES (HOT) Per Dish for
4 6 10
pers. pers. pers.
Canapé Diane .. 2/0 3/0 5/0
,, Hollandaise .. 2/0 3/0 5/0
,, Juliette .. 2/0 3/0 5/0
Scotch Woodcock .. 2/0 3/0 5/0
Chester Fondant .. 2/0 3/0 5/0
Pailles au Parmesan .. 2/0 3/0 5/0
Fondu au Parmesan .. 2/0 3/0 5/0
Soufflé au Fromage .. 2/0 3/0 5/0
Sardines Diablées .. 2/0 3/0 5/0
Tartelette Ecossaise .. 2/0 3/0 5/0
Laitanees au Paprika doré .. 2/0 3/0 5/0
Croûte Bourguignonne .. 2/0 3/0 5/0
Tartelette à la Moêlle .. 2/0 3/0 5/0
SAVOURIES (COLD)
Canapés en Surprise .. 2/0 3/0 5/0
Amandes grillées .. 2/0 3/0 5/0
Mousse au Camembert .. 2/0 3/0 5/0
Canapés Moscovite .. 2/0 3/0 5/0
,, Anchois .. 2/0 3/0 5/0
,, Reine .. 2/0 3/0 5/0
,, Arlésienne .. 2/0 3/0 5/0
Cornets de Saumon .. 2/0 3/0 5/0
Pommes Georgette .. 4/0 5/6 7/6
Best Aspic Jelly in Bottles, pint .. 1/3
,, ,, ,, Shaped or Plain per lb. 1/3
GENUINE GERMAN SAUSAGE
Real Brunswick Sausage, per lb. .. 2/0
,, Strasburg Salami, per lb. .. .. 2/0
Finest Metwurst Sausage, per lb. .. 1/4
,, Tongue Sausage, per lb. .. 1/6

Truffled Liver Sausage, per lb. .. 1/6
Plain Liver Sausage, per lb. .. .. 1/4
Garlic Sausage, per lb. .. .. 1/4
Lyon Sausage, per lb. .. .. 3/6
Ham Sausage, per lb. .. .. 1/4
Real Italian Salami, per lb. .. .. 1/9
Lachsshinken, per lb. .. .. 2/0
Real Frankfurt Sausage, 3 pairs .. 0/11
Anglo-German Sausage, per lb. .. 1/4
Lunch German, about 1 lb. each .. 1/0
Chicken and Ham Sausages, each .. 0/10
Smoked Pork Sausages, per box .. 1/0
Kosher Tongues, from, each .. .. 6/6
,, Worsht, per lb. .. .. 1/0
GLASSES
Hors d’Œuvres
Fileted Anchovies in Oil .. .. .. 1/0
Fish Egg (delicacy) .. .. .. 0/10½
Crayfish Tails .. .. .. 1/10
Mixed Hors d’Œuvres .. .. .. 0/10½
Tunny Fish with Tomato .. .. .. 0/10½
,, ,, Plain .. .. .. 0/10½
Bismarck Herrings .. .. .. 1/0
Mousse de Anchois .. .. .. 1/3
Appetit Sild Anchovies .. .. .. 0/8½
Alici Piccante .. .. .. 1/2½
Alici Falstaff .. .. .. 1/2½
German Mustard .. 0/6 and 0/9½
Gulden Mustard .. .. .. 0/9½
See page 1291 for further selection of above.
[1294]
MEAT DEPARTMENT.

DAILY PRICE LIST
POSTED IN DEPT.
Meat Dept.
All Meat is most
carefully selected by an
experienced buyer, and
best quality is guaranteed;
whilst the large purchases
for prompt cash enable
the Company to sell to
their Customers on very
liberal terms. Specially low
quotations are given to public institutions, and other
large consumers, for Thick and Thin Flanks, Aitch
Bones, Silver-sides and Top-sides of Beef, and Necks
and Shoulders of Mutton.
DELIVERY OF ORDERS.
Special Vans, set apart for the use of Meat, Fish and Poultry
Departments, leave the Stores at 9, 10, 11 a.m., 12 noon, 2.30,
3.30 and 4.30 p.m.
Primest Quality English and New Zealand Lamb
when in Season.
Special Selection of the Best English and Scotch Meat at our
usual prices.
Constant Supplies of Prime Scotch Beef direct from Aberdeen
and Stirling.
Prime Pickled Ox Tongues, Ox Tails, Calves’ Heads, Sweetbreads,
&c. Best Quality Beef and Pork Sausages.
Weekly Price List of Meat posted regularly to Customers who
make application.

POULTRY DEPARTMENT.
WEEKLY PRICE LIST
POST FREE.
The following List is intended as a guide in ordering
only, as, owing to the fluctuations of the Market,
prices cannot be quoted. Daily Lists are, however,
posted in the Department, and Customers may rely
upon receiving the full benefit of any fall in prices.
BEST QUALITY ONLY GUARANTEED.

POULTRY.
Turkeys, Cocks
,, Hens
,, Poults
Geese
Goslings
Ducks
Rouen Ducks
Nantes Ducklings
Aylesbury Ducklings
Capons
French Capons
Guinea Fowls
Poulards
Poulet de Grain
Surrey Chickens
Chickens
Chickens (Spring)
Fowls
Poussins
Bordeaux Pigeons
Tame Pigeons
Quail
,, Virginia
Ortolans
Wild Rabbits
Tame Rabbits
GAME.
Pheasants
Partridges
Grouse
Blackcock
Grey Hen
Prairie Hen
Capercailzie
Canadian Partridge
Woodcock
Snipe
Jack Snipe
Golden Plover
Black Plover
Wild Duck
Pintail
Widgeon
Teal
Ptarmigan
Larks
Ruffs and Reeves
Hares
Leverets
Poultry sold by weight before being trussed, and when ordered to be
trussed, Giblets are not sent unless asked for.
Game should be ordered Fresh or Well-hung.
Poultry and Game Sent by Rail will not be trussed unless
specially ordered.

Fish Dept.
Specialities in Finest Fat Quails, Rouen Ducks, Aylesbury
Ducklings, Fat Ortolans, and Petit Poussins.
FISH DEPARTMENT.
DAILY PRICE LIST
POSTED IN DEPT.
CONTRACTS.
The Company is prepared to enter into Contracts
for the Daily supply of Fish according to Customers’
requirements.
CONTRACTS.—Families supplied with Fish daily
at the rate of 4d. and 6d. per head.
Whole Fish weighed before being cleaned.
ICE (Natural).
In Blocks of about 100 lbs. 50 lbs. 25 lbs.

Wenham Lake ... 2/3 ... 1/6 ... 1/0
The Company are not responsible for waste in transit.
NO MANUFACTURED ICE SOLD.
Ice Packed for Country and Suburbs extra. Cases not
returnable.
We DO NOT deliver Ice BY MOTOR.
OYSTERS.
SPECIAL ARRANGEMENTS have been made for direct
consignments of best Natives from the beds of Whitstable,
Colchester, &c, when in Season.
Barrels of Oysters for presents at specially cheap rates.
DRESSED CRABS—A Speciality.
SHELL AND DRIED FISH.
Bloaters
Crabs
Crawfish
Crayfish
Cods’ Sounds
Dried Sprats
Digby Chicks
Escallops
Kippered Herrings
,, Mackerel
Lobsters
Oysters, best Whitstable
and Colchester Natives
Oysters, best Scotch
Oysters, best Anglo-Dutch
,, for Sauce
Prawns
Red Herrings
Scotch Haddocks
Shrimps
Smoked Cods’ Roe
,, Salmon
SALMON.
Large supplies of Salmon received daily direct from the principal
fishings in Scotland and Ireland during the season. Lowest possible
prices charged.
[1295]

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Designing Controls for the Process Industries 1st Seames Solution Manual

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