A CYCLOPAEDIA OF SEVERAL THOUSAND PRACTICAL RECEIPTS, AND COLLATERAL INFORMATION IN THE ARTS, MANUFACTURES, AND TRADES, INCLUDING ItteMcinc, ftyarmaqj, anb jPomcstic (ffconomo. DESIGNED AS A COMPENDIOUS BOOK OF REFERENCE t FOR THE MANUFACTURER, TRADESMAN, AMATEUR, AND HEADS OF FAMILIES. BY ARNOLD JAMES COOLEY, PRACTICAL CHEMIST. ILLUSTRATED WITH NUMEROUS ENGRAVINGS. NEW YORK: D. APPLETON & COMPANY, 200 BROADWAY. PHILADELPHIA : GEO. S. APPLETON, 148 CHESNUT-STREET. CINCINNATIHENRY W. DERBY & CO., 113 MAIN-STREET M DCCC XLVI. C77 ' • • 1 nJo .): } r ■ •' i m I ■ . ■ * * THE GETTY CENTER UBRARY „ PUBLISHERS’ PREFACE, * The “ Cyclopaedia of Practical Receipts” being now completed, it is proper to offer to the reader a few preliminary remarks, concerning the nature and contents of the work to which his attention is directed. From the Author’s Preface to the second edition of his Cyclopasdia, recently issued in London,—from which this volume has been reprinted,—we extract the ensuing paragraphs, comprising nearly the whole of his original Tkeface. “ The design of this work is to present an accurate and compendious collection of formulae and processes, with a variety of information suitable to the general reader, and practical purposes. “ In the performance of the laborious task of compilation, the principal aim has been, to render this work as extensively useful as possible, as well as a correct, comprehensive, and conveniently arranged manual of reference on the subjects on which it treats. It will be found to contain directions for the preparation of several thousand articles of interest and utility, together with their properties, uses, and doses, and the means of ascertaining their purity, and detecting their presence in other compounds. In most cases, the derivations of the names, and a short histori¬ cal notice of the more important substances have been appended; and the various scientific and technical terms that occur have been generally defined, for the purpose of rendering the work as self-explanatory as possible. As the names of substances, especially those employed in chemistry, pharmacy, and medicine, have undergone repeated alterations, and even at the present day frequently vary as applied by dif¬ ferent individuals, the old and new names, and the usual synonymes, English, Latin and Continental, have been introduced, for the purpose of preventing mistakes, and facilitating reference to more elaborate works. A general, rather than a scientific arrangement has been adopted, because the object of the work is popular and univer¬ sal ; and though useful to men of science, it is more especially addressed to practical persons and the public at large. Theoretical reasonings have been avoided, except in some instances, where a slight knowledge of scientific principles seemed neces¬ sary to the proper application of practical detail. The whole book will form a com¬ pendious Dictionary of Reference for the manufacturer, tradesman, and amateur, as well as the heads of families; and there are few persons who will not find, on looking over its pages, some article that will interest them. “ The sources from which the materials of the present work have been derived, render it deserving of the utmost confidence. The best and latest authorities have been invariably resorted to, and innumerable volumes, both British and Continental, have been consulted and compared. A large portion of the work has been derived from the personal experience of the Editor, and the processes of various laboratories 6 PREFACE. and manufactories, many of which he can highly recommend, from having inspected their application on an extensive scale. The indiscriminate adoption of matter, without examination, has been uniformly avoided; and in no instance has any process been admitted, unless it rested upon some well-known fact of science, or came recommended on good authority. In the majority of cases, the sources of in¬ formation have been indicated, for the purpose of enabling the reader to form a proper estimation of their value. Wherever this is not the case, in reference to borrowed formulae or facts, the omission has arisen from the impossibility of accu¬ rately determining to whom the merit is due. The individual names that appear in the work, are those of the persons to whom the immediately attached information or formulae are usually attributed, or on whose recommendation or authority they have been taken. “ It has been endeavored to avoid confusion of the medicinal weights and meas¬ ures, with those commonly used in trade and commerce. For this purpose, it was deemed advisable to employ the usual signs or characters to indicate those denomi¬ nations of either, that do not correspond in value. The*quantities would have been gladly brought to one uniform standard, had such an attempt been practicable. The method adopted in this particular, will be found both simple and accurate. “ The nature of a condensed alphabetical arrangement not permitting numerous individual articles to come under distinct heads, t?e casual reader may often be led to suppose this work most deficient, where in reality it is most copious. Thus, on searching for Hydrocyanic Acid under H, or Picric Acid under P, such an article will not be found: but on reference to the heads Prussic Acid, and Carbazotic Acid, other names for those articles, much valuable matter on those subjects will be met with. In like manner, a vast number of pharmaceutical preparations, as Pills, Lo¬ tions, Ointments, &c., will be found mentioned in the remarks that follow the notice of their principal ingredients. Many extensive subjects are also necessarily dis¬ persed under several distinct heads. Thus, information on the manufacture of liqueurs will be found under the heads, Cordials, Crimes, Balms, Oils, Anisette de Bordeaux, Sighs of Love, Parfait Amour, Noyeau, Ratafia, &c.; on perfumery, under the heads, Eaux, Esprits, Essences, Extracts, Pommades, Poudres, &c.; on dyeing, under the heads, Calico-printing, Dyeing, Archil, Annotto; Blue, Brown, Black, and other Dyes; Alumina, Tin, Mordants, Chloride of Tin, Brazil-wood, and Indigo. By a little attention, such divisions may be referred to, and readily com¬ pared. Sufficient directions are appended to the various processes, to enable even those who are unacquainted with chemical manipulations, to apply them with success.” The work has been reprinted exactly from the last London edition, with one exception, which must be stated. After the volume was begun, it was discovered that there was a large number of references to articles which are not comprised in the miscellany. It appears that the compilation was entered upon without any dis¬ tinct survey of the multifarious materials appertaining to such a Cyclopedia; and therefore, constant directions were superadded to the same or analogous substances or preparations, which it was designed should be embodied in subsequent portions of the alphabetic classification. Early, however, in the progress of the volume, it must have been ascertained that, by following out that unrestricted introduction of subjects, the Cyclopaedia would have been a book, “ de omnibus rebus, et quibusdam PREFACE 7 aliisand whether it could have been completed to the word Finis, during the life-time of the Author, is very problematical. Those supernumerary explanations, consequently, were omitted. Hence it became necessary to subject the book to a close examination, that all those fictitious references might be excluded, and the reader thus be saved the trouble of turning over the volume for expected information, which the work does not contain in the form specified, but which is really included in the primary articles. Among the continual variety of those irrelevant references, it is possible that a few of them may have been unwittingly overlooked; otherwise, they have been erased ; and thus the reader has been saved indefinite perplexity, in not obtaining, as might be supposed, the requisite intelligence upon the subject which he was investigating. The Publishers, therefore, now present to the mistresses and managers of domestic economy, and to the various classes of experimental artisans, and men of business, both operatives and traders, a volume which is universally admitted to be very superior to every preceding collection of receipts, for general utility. The whole series is the result of actual scientific tests, and presented in a very lucid manner; combining the utmost economy and utility, with elegance and easiness of attaining the object desired. Moreover, while it constitutes the best manual .that exists, for family use, for the culinary and the other departments of household life, the “ Cyclopaedia of Practical Receipts” will be of peculiar advantage to the dairyman and the farmer; and for all the manufacturers and mechanics to whomUre’s Dictionary of the Arts and Sciences is a hand-book, Cooley’s “ Practical Receipts” is an essential accompaniment, as developing the minute, familiar processes inculcated in that large and profound de¬ velopment of modem discovery and science. New York, November 19, 1845 , '' HP *• . f , . • 4 ' f ' •» ' . ABBREVIATIONS AND SIGNS USED IN THIS WORK. Ale. Alchemical. Am. H. American Hospital. Ant. Antidote. Arab. Arabic. Aust. Ph. Austrian Pharmacopoeia. Bat. Ph. Batavian do. Co. Compound. Comp. Do. Comp. Composition. Dan. Danish. Dan. Ph. Danish Pharmacopoeia. Def. Definition. Der. Derivation. Dim. Diminutive. Dut. Dutch. E. H. Royal Edinburgh Hospital. Eq. Equivalent. Equiv. Do. Estim. Estimation. Exter. Extermination. Fr. French. F. H. French Hospital. Fr. H. Do. For. H. Foreign Hospital. Ger. H. German do. Ger. German. Guy’s H. Guy’s Hospital. Hist. History. Hos. F. Hospital Formulary. Ing. Ingredients. It. Ital. Italian. Ital. H. Italian Hospital. Linn. Linnaeus. M. Mix. Maj. Majendie’s Formulary. No. Number. O. Old Pharmacopoeia. Obs. Obsolete. P. C. Pharmacopoeia Chirurgica. P. Cod. Paris Codex, or French Pharmaco¬ poeia. P. D. Dublin Pharmacopoeia. P. E. Edinburgh do. P. L. London do. P. U. S. United States do. p. ee. Equal parts. Pf. Proof. Port. Portuguese, pp. Prepared. Prep. Preparation. Pres. Preservation. Proc. Process. Prod. Product. Prop. Properties. Prus. Ph. Prussian Pharmacopoeia. Pur. Purity. Purif. Purification. q. p. As much as you please, q. s. As much as sufficient. R. Recipe, take. Rest. Restoration. Rus. Ph. Russian Pharmacopoeia. S. A. According to art. Sour. Sources. Sp. Span. Spanish. Span. Ph. Spanish Pharmacopoeia, sp. Spirit, ss. One-half. St. B. H. St. Bartholomew’s Hospital. St. Geo. H. Saint George’s do. S. V. Spirit of wine. S. V. R. Rectified spirit of wine. Swed. Swedish. Swed. Ph. Swedish Pharmacopoeia. Syn. Synonymes. U. C. H. University College Hospital. C. An imperial gallon. Cong. Do. gall. Do. qt. An imperial quart. 0. An imperial pint, pt. Do. cwt. A hundred-weight of 112 lbs. avoirdupois, qr. A quarter of a hundred-weight, of 28 lbs. avoirdupois. lb. When preceded by Arabic figures, a pound, Avoirdupois, of 7000 grains. lb. When followed by Roman numerals, a pound, Troy, of 5600 grains. f A Troy ounce, of 480 grains, f^ A fluid ounce, or l-20th of an imperial pint oz. An avoirdupois ounce, of 437 £ grains, dr. A drachm, or the l-8th of an ounce. 3 A Troy drachm, dwt. A pennyweight, or 24 grs. f3 A fluid drachm, or the l-8th of a fluid ounce. 3 A scruple, or 20 grains, itl A minim, or drop, of 60 to the fluid drachm. Drop. Wherever this word occurs, a minim is intended. gr. grs. A grain, or grains Troy. - =* . ■ , ■ ‘ / CYCLOPAEDIA OF PRACTICAL RECEIPTS. ABO ABERNETHY MEDICINES. Tliese origi¬ nally consisted of a three-grain mercurial pill, ad¬ ministered over-night, followed by an aromatized black draught in the morning. Finding, however, that when frequently taken they produced saliva¬ tion, which proved injurious to their sale, the pro¬ prietor lessened the quantity of blue pill, and added a proportionate weight of compound extract of colocynth. Two grains of the former, and three grains of the latter, are the quantities generally adopted for an adult, followed by about an ounce of the draught, as above mentioned. When this is not agreeable, a dose of castor oil, or any mild purgative medicine that the patient may fancy, will prove equally efficacious. ABIETIC ACID. M. Baup has given this name to an acid principle which he found in the resin of the pinus abies. Caillot has applied the same name to a resinous acid which he discovered in Strasburg turpentine and common frankincense. Berzelius regards it as a mixture of the resins al¬ pha and beta of the above turpentine. Prep. Digest the resin of the pinus abies, first in weak and afterwards in strong alcohol, mix the two liquors, filter and evaporate ; dissolve the resi¬ duum in strong alcohol, filter and again evaporate. It may be further purified by resolution, forming a salt of copper by adding a solution of verdigris, and afterwards decomposing it, by the addition of hydrochloric acid. Remarks. In its purest state it crystallizes in square plates, dissolves in alcohol, and forms salts with the alkalis. It is probably a mixture of the pinic and sylvic acids. ABIETINA. Syn. Abietin, Abietine. A crystallizable resin found in Strasburg turpentine. (Caillot.) Berzelius says it is the resin gamma of the same turpentine. (Jour, de Pharm. xvi. 436.) ABORTION. The expulsion of the human foetus, after the sixth week, and before the sixth month of pregnancy. In its most extended sense, the term has been applied synonymously with miscarriage. The latter term, howover, has been generally restricted to the first six weeks after 2 ABR conception. The expulsion of the foetus after the sixth but before the ninth month, is termed pre¬ mature labor. Causes. Nervous irritability, plethora, advanced age, scurvy, syphilitic, scrofulous, or mercurial taints, malformation of spine or pelvis, luxurious and indolent habits of living, excessive indulgence of the passions, extreme terror, anger, joy, &c.; falls, blows, violent exercise, vomiting, coughing, and rough purgatives; hot baths, stimulating li¬ quors, and other excitants generally. Treat. I. Prevention. Avoid all the above- mentioned exciting causes, and immediately on the appearance of any suspicious symptoms seek a recumbent posture, and repose in every shape practicable. A dose of castor oil, confection of senna, or other mild aperient should be taken, and should there be much haemorrhage, injections of cold water, or cold infusion of black tea, must be had recourse to. A cold hipbath, or sponging the lower part of the body with water and vinegar, often proves successful. Should the symptoms continue unabated, medical assistance should be sought. II. Recovery. Should the preceding measures prove ineffectual, and no violent symptoms super¬ vene, the remaining treatment may consist in continuing the recumbent posture, keeping the bowels regular, taking a light nutritious diet, and avoiding exposure to draughts of cold air. This treatment may be gradually abandoned by the patient for her usual course of life, in proportion as she feels herself able to do so. In many cases, however, the only treatment required throughout, is simply the adoption for a few days of the re¬ cumbent posture, gentle laxatives, and a light nu¬ tritious diet. Various formulae for medicines suit¬ able to the above will be found in the body of this work. ABRACADABRA. A word supposed by the Cabalists, and by other weak-minded and super¬ stitious persons, to possess great virtue in prevent¬ ing and curing fevers, especially intermittents, (ague,) of which the kind called semi-tertian was ABS 10 ABS believed to be most easily removed by its incanta¬ tion. The formula has been preserved by Serenus Samonicus, and its application as an amulet may be seen described in Defoe’s ‘ History of the Plague in London.’ A paper with the Abracadabra writ¬ ten on it, and worn round the neck, was thought to propitiate a Syrian deity of that name. The words Abrabax, Abrasax, Abraxas, and abraca¬ dabra, are doubtless closely connected together in their origin and import, but tracing them back into the confusion and superstition of the past, would occupy more space than can be devoted to the subject here, and be of too theoretical and speculative a character for a practical work. Formula from Serenus Samonicus. ABRACADABRA. ABRACADABR ABRACADAB ABRACADA ABRACAD ABRACA ABRAC ABRA ABR AB A ABRASION. A superficial injury of the skin, resulting from the partial removal of the cuticle by friction. Treat. When the injured surface is small, and unexposed, no application is generally required, but when the reverse is the case, it is proper to protect the unsound part from dirt and further in¬ jury, by applying a piece of lint or soft linen rag, covered with spermaceti or some other simple un¬ guent ; a piece of strapping, or bandage of any sort, may then be placed over it, to keep it on. In most cases, however, a simple piece of strap¬ ping, or sticking-plaster, will be found quite suf¬ ficient. ABSCESS. A tumor or swelling in the mem¬ branous or fleshy parts of the body, resulting from inflammatory action, and the consequent formation of purulent matter. Syinp. I. Acute Abscess. Active inflamma¬ tion rapidly terminating in the production of pus or matter and the increase of the tumor. The latter may be felt fluctuating within the part, if near the surface ; an uneasy sensation of weight follows, the swelling assumes a conical shape, and what is popularly known as a head or point; the skin reddens, and gradually becomes thinner, until at last it breaks, and the imprisoned matter es¬ capes. In favorable rases, healthy action follows, the injury is repaired, and the wound heals. In some cases instead of the tumor bursting, the whole of the matter is absorbed into the blood, and the swelling disappears, whence sometimes disagreeable consequences have resulted, but as frequently without any perceptible derangement of the general health. II. Chronic Abscess. This generally occurs in scrofulous constitutions, and is usually confined to the lymphatic glands and cellular tissue. The symptoms up to the period of the discharge of the matter are of a similar kind to those just de¬ scribed, but with a much less degree of inflamma¬ tion. At this point, however, the latter increases, fever is excited, and the discharge continues, pro¬ ducing debility and sometimes fatal results. In favorable cases, the healing and reparative pro¬ cesses are similar to those of the acute variety, but much more tedious, the curative action often barely keeping pace with the injurious effects of the ulcer, even in its improving condition. Treat. Cooling applications, friction, and con¬ tinued gentle pressure may be tried in the early stages, and, if ineffectual, suppuration should then be promoted by warm poultices and fomenta¬ tions, accompanied by a liberal diet until the rupture of the tumor; when this takes place, the ulcer must be regularly dressed twice a day with simple ointment, and kept perfectly clean ; a light nutritious diet should now be adopted, and the bowels kept gently open with mild aperients. When the abscess is situate in the head, chest, joints, near the eye, or other part where its pres¬ ence may be productive of serious injury from pressure or diffusion, it should be opened with a lancet as soon as mature, but this operation had better be performed by a surgeon. Chronic ab¬ scesses require to be opened earlier than acute ones, but in other respects their treatment is sim¬ ilar. ABSINTHIC ACID. A peculiar acid found by Braconnot in the artemisia absinthium, or com¬ mon wormwood, where it exists in combination with potash. Prep. Add a solution of acetate of lead to a watery infusion of common wormwood, wash the precipitate in cold distilled water, then suspend it in water contained in a tall vessel of glass, and pass sulphureted hydrogen gas through the liquor, until all the lead is precipitated; lastly, decant the clear liquid and evaporate. Prop. Sour, uncrystallizable, deliquescent, solid, forming salts with the bases, called absinthateS. These may be procured by double decomposition from a mixture of absinthate of ammonia, and a solution of the metallic oxides. Some of these salts are crystallizable. Remarks. It has lately been asserted that this acid is similar to the succinic, if it be not actually the same. ABSINTIIINE. Syn. Absintiiin, Absinthi- na, Absinthia. The proximate bitter principle of the artemisia absinthium, or common wormwood, discovered by Caventou in the watery infusion of the tops and flowers, and called by him the “ pure bitter principle.” Prep. Precipitate an infusion of wormwood with another of acetate of lead, pass sulphureted hy¬ drogen gas through the filtered liquor, until the excess of lead is thrown down, then filter and evaporate to dryness; digest the residuum in a mixture of alcohol and ether, and abandon the solntion to spontaneous evaporation. Collect the ramified brown product, redissolve it in alcohol, treat it with charcoal, filter and again evaporate, and repeat this operation until the absintliine is rendered quite white. Prop., Uses, ij-r. When quite pure, white, / semi¬ crystalline, and very soluble in alcohol. Its phy¬ siological effects, as far as known, are similar to the extract of wormwood. It flavors the milk and flesh of animals in the same way as the plant from which it is procured. It has been proposed ABS 11 ACE as a remedy for dyspepsia, and as a substitute for quinine in intermitteuts. Dose. Unascer¬ tained. ABSORBENT, ALKALINE. Prep. Mix 4 oz. of lime water with 1 oz. each of liquor of po- tassa and sirup of orange peel. Dose. One table¬ spoonful in a cup of water or broth, in dyspepsia and heartburn. ABSORBENT, AROMATIC VOLATILE. Prep. I. Carbonate of ammonia 2 dr., pure water 5 oz., sirup of orange peel 1 oz., mix, for a six- ounce mixture. II. Sal volatile 1 oz., water 4 oz., orange sirup 1 oz., mix, and keep it in a well-corked bottle. Dose. As last. Remarks. This preparation is much esteemed as a mild antacid by persons laboring under dys¬ pepsia, heartburn, or acidity of the stomach, arising from excessive indulgence in spirituous or ferment¬ ed liquors. It also possesses considerable stimula¬ ting properties, and will partially remove the fit of drunkenness. ABSORBENTS (in Chemistry.) Substances that possess the property of withdrawing moisture from the atmosphere that surrounds them. Ab¬ sorbents are distinguished from deliquescent salts. The latter attract moisture and dissolve therein, while the former merely absorb or suck it up into their pores, in the same way as a sponge does water. Process of ascertaining the absorbent power of different substances. Thoroughly dry the ar¬ ticle by the suitable application of heat, and trans¬ fer it, while still hot, into a clean dry vial fur¬ nished with a perfectly tight ground-glass stopper. When quite cold, place the- substance in a pre¬ pared large wide-mouthed glass bottle, which must then be closed, and kept so for some time. A delicate hygrometer being then introduced, will indicate on its scale the degree of dryness of the enclosed air. The atmosphere in the large bottle should be rendered as damp as possible, by sus¬ pending moistened rag or filtering paper within it, previously to the introduction of the substance to be examined. Remarks. Experiments of this nature are only relatively correct, and must be performed under exactly similar circumstances, to furnish even cor¬ rect comparative results. In the examination of soils, for instance, not only must the heat employed be the same, but the duration of the drying, as well as the method of saturating the air in the large bottle, must also be the same ; in fact, the whole process in each case must be as similar as careful manipulation can possibly make them. ABSORBENTS (in Pharmacy.) Substances that remove acidity in the stomach and bowels. List. Magnesia and carbonate of magnesia, pre¬ pared chalk, and the carbonates and bicarbonates of soda, potassa, and ammonia, are the principal medicines of this class. The first three are called earthy, and the others alkaline absorbents. Prop., ij-c. They neutralize acidity, and fre¬ quently possess the power of stopping diarrhoea, (especially chalk,) and relieving heartburn and dyspepsia, particularly when the latter depends on the presence of acidity in the primse via;. Dose. One teaspoonful of either of the powders (oxcept the last) in a cup of water, forms an ex¬ cellent antacid draught. The dose of ammonia is 10 to 15 grains. Remarks. Prepared chalk is most suitable to diarrhoea; potash, soda, or magnesia, to heartburn and dyspepsia ; and ammonia, when nervous or hysterical affections are present. The latter, be¬ sides being absorbent, is stimulant and diaphoretic, and, in large doses, emetic. ABSORPTION (in Agriculture.) The pow¬ er possessed by soils of absorbing moisture. Remarks. The more a soil is divided by labor and vegetation, the greater is its absorbent power, and consequently its fertility. The latter chiefly depends on its capacity for imbibing moisture, and may be illustrated by reference to recent and dis¬ integrated lava. (Leslie.) The finely divided state, most penetrable by the delicate fibres of plants, appears to derive its superior power of acting on atmospheric vapor from the augmentation of its surface and the multiplication of its points of con¬ tact. (Ure.) This method of increasing the fer¬ tility of a soil is well known to scientific farmers, and seldom neglected by them. (Loudon.) The method of ascertaining the absorbent power of soils, is described under absorbent in chemistry, to which the reader is referred. That soil must be regarded as the most fertile, which possesses this power in the greatest degree. Garden-mould has the highest absorbent power of any mineral sub¬ stance. (Leslie.) ACCIDENTS. Syn. Casualties. The read¬ er is referred to the separate articles Drowning, Fires, Ac. &c., for the best means of either pre¬ venting or meeting accidents. The following re¬ marks are, however, so valuable, that they deserve general attention, being equally applicable to every description of casualty and misfortune. “ There is no situation or condition in human life that is not liable to a great variety of serious accidents, against which it is not always possible to guard by the greatest care and foresight. It is of the utmost importance, therefore, to remember that in every accident, one of the greatest and most powerful assistants in remedying it, is pres¬ ence of mind. For want of this desirable self- possession, many a person has lost his life, and the mischiefs arising from unforeseen accidents have become irretrievable. If the mind be overwhelmed by fear, or astounded by alarm, it is utterly impos¬ sible that deliberate measures can be taken to secure either our own safety or the safety of those who happen to be about us, and in the same pre¬ dicament with ourselves. We repeat, therefore, that it is a proof of the truest wisdom to cultivate, and endeavor to preserve asfcmuch as possible, in all extraordinary and unexpected situations, either of body or mind, or both, that chief requisite in every accident, for acting with coolness, judgment, and effect —presence of mind.” ACERIC ACID. Syn. Maple Acid. An acid discovered by Scherer in the milky sap of the acer campestre or common maple tree, where it exists in combination with lime. Prep. Place the juice of the maple in a warm situation for about a fortnight, that it may ferment and lose its acidity ; then filter and add a solution of acetate of lead to the clear liquor, separate the precipitate on a filter, and wash it with very cold water. Then pour a large quantity of boiling wa- ACE 12 ACE ter on the filter, and receive it in glass vessels. On cooling, brilliant crystals of acerate of lead will be deposited. After washing the latter with cold water, reduce them to fine powder and suspend it in hot water in a tall glass jar, then pass sulphu- reted hydrogen gas through the liquid, until all the lead is tlrrown down; filter, boil for a few minutes to expel the adhering sulphurous gas, then gently evaporate and crystallize. Prop. These resemble the malic acid. With the bases it forms salts called acerates. Remarks. From the recent researches of Gme- lin and others, it appears probable that the aceric and malic acids are the same, and consequently their salts must be also similar. ACETAL. Syn. Oxygen Ether. A fluid discovered by Dobeireiner, and by him called oxy¬ gen ether. Prep. Pour alcohol, to the depth of one inch, into a tall wide-mouthed glass bottle, and suspend three or four watch-glasses or capsules containing platinum powder, to the depth of two lines, close to the surface of the spirit. Moisten the powder with water, and place the apparatus in a warm situation for some months. Acetal, aldehyde, and acetic acid and ether will be formed. The liquor must be then neutralized by adding chalk, and carefully distilled. The product treated with pow¬ dered chloride of calcium, until the latter is no longer moistened, decanted, and redistilled, yields pure acetal, as soon as the boiling point reaches 202° Fahr. (Liebig.) Prop. Liquid, colorless, resembles alcohol, smells somewhat like the Hungary wines ; boils at 204° F. ; miscible with alcohol; decomposed by strong alkalis and acids. Probably a compound of alde¬ hyde and oxide of ethule. (Liebig.) ACETATE. Syn. Acetas ( Lat .); Acetate (Fr.) ; Essigsaure (Germ.) A salt formed by the union of the acetic acid with an alkali, earth, or metallic oxide. Prop. The majority of the acetates are very soluble in water, and by destructive distillation either yield acetone and water, or acetone and acetic acid. The aqueous solutions of the alkaline acetates turn mouldy and are decomposed by keeping. Care should therefore be taken to dis¬ solve no more at once than is wanted for imme¬ diate use. Prep. Most of the acetates may be formed by direct solution of the hydrate or oxide of the base in the diluted acid, or by double decomposition. Use. Some of the acetates are employed in medicine, and others are used extensively in the arts. Tests. The acetates are characterized by the following properties, by which they may be easily detected:—1. The fumes of acetic acid evolved on the addition of sulphuric acid. 2. Striking a deep red when added to solutions of the sesqui-salts of iron. 3. The white lamellar and pearly precipi¬ tates they produce with the nitrates of mercury and silver. 4. The production of acetone by expo¬ sure to a dull red heat in close vessels. ACETIC ACID. Syn. Acetous Acid. Ace- tylic Acid. Glacial acetic Acid. Radical Vinegar. Concentrated Vinegar. Pure pyro¬ ligneous Acid. Acidum aceticum, P. L. 1836. Acidum aceticum fortius, P. L. 1824. Acidum acetosum, P. L. 1788. Acid acetique (Fr.) Es- sigsaure ( Ger .) Acido acetico ( Ital .) Azyn- zuur, ( Dut .) The pure sour principle contained in vinegar, where it exists in a dilute state, and usually in combination with mucilage, sugar, color¬ ing matter, and extractive. Hist. Acetic acid, in the shape of vinegar, ap¬ pears to have been known even to remote anti¬ quity. It is mentioned by Moses, nearly 1500 years before the birth of Christ, (Numb. vi. 3,) and was extensively used by the Israelites, as well as by the Greeks and Romans. Hippocrates em¬ ployed it medicinally, and, according to Livy, Hannibal the Carthaginian general is fabled to have softened the rocks of the Alps by fire and vinegar. Geber purified common vinegar by dis¬ tillation, and Stahl, at the commencement of the eighteenth century, obtained concentrated acetic acid by decomposing the acetates by oil of vitriol. At the present day acetic acid or vinegar is em¬ ployed either as an antiseptic, a condiment, or a medicine, in every portion of the civilized world. Sources. It is found ready formed in several products of the vegetable kingdom, and is gene¬ rated by the fermentation of saccharine fluids, and the destructive distillation of wood, and other vege¬ table matter. By the latter process it is procured in combination with empyreumatic matter. (See Pyroligneous Acid.) Vauquelin found the ace¬ tates of potash and lime in elm sap, and Morin detected acetate of ammonia in the juice of the areca catechu. Gmelin says acetic acid has been found in some mineral waters, and Geiger states the same respecting the acetate of potassa. The sambucus nigra, the rhus typhinus, and the phee- nix dactalifera contain a large quantity of vine¬ gar. Var. The acetic acid of commerce is obtained from vinegar, of which there exist four varieties, usually named after the materials from which they are procured, viz.: 1, Malt Vinegar; 2, Wine Vinegar; 3, Sugar Vinegar; 4, Wood Vinegar. (See Vinegar.) The first three are formed by the acetous fermentation, which converts the alcohol of the wine, beer, or fermented sugar into acetic acid, by the absorption of oxygen ; the latter, by the destructive distillation of wood in iron retorts. By a proper process of purification, each of them may be made to yield an equally pure and con¬ centrated acid. (See Acetification.) Prep. In the present article I shall confine my¬ self to the pure acetic acid of the chemist, reserv¬ ing the consideration of vinegar and pyroligneous acid for separate articles. There are three different processes employed for the manufacture of pure concentrated acetic acid, viz.: I. The decomposition of a dry acetate by oil of vitriol; II. The decomposition of the ace¬ tate of copper or lead by dry distillation; and, III. The decomposition of the acetate of lead by sulphate of iron or soda , in the dry way. I shall describe each, as well as some others less frequent¬ ly adopted. I. By decomposing the acetates by sulphuric acid. a. By decomposing the acetate of soda. 1. {Acidum aceticum, P. L.) Ing. Acetate of soda lb. ij. sulphuric acid 1 ix. water f § ix. Proc. Mix the acid with the water and pour it on the ACE 13 ACE acetate, previously put into a glass retort, then distil in a sand-bath, taking care not to augment the heat towards the end of the process. Remarks. The proportions in this process are nearly equal to one equivalent of each of the in¬ gredients. and the result is 51 parts ol real acetic acid, and 114-5 parts of water, or 165-5 parts of acetic acid of 30-8& or sp. gr. 1-048 for every equiv¬ alent, or 137 parts of crystallized acetate of soda employed, being within ljg of the estimated pro¬ duct. 100 gr. of this acid exactly saturate 87 gr. of crystallized carbonate of soda. 15 parts added to 85 parts of distilled water is equal in strength to the distilled vinegar of the London Pharmacopoeia, or, under common circumstances, 1 part of acid to 7 parts of water is sufficiently accurate. Prop. The acetic acid P. L. crystallizes at 28° F., and even at 45° if a crystal of acid be dropped into it; melts again under 60° ; crystallizes beau¬ tifully under a pressure of 1100 atmospheres. (Phil. Trans. 1826.) Is not strong enough to dis¬ solve camphor, resin, or essential oils, in any quantity. 2. ( Pure glacial acid. Liebig s Process.) lag. Three parts of acetate of soda, thoroughly dried and finely powdered; 9’7 parts of pure sulphuric acid. Proc. Pour the acid on the powder, pre¬ viously put into a capacious retort. A sufficient heat will be developed by the reaction of the in¬ gredients to cause § of the acetic acid to pass over without a fire; heat must be then applied, until the mass in the retort becomes quite liquid. Rec¬ tify the product, when two parts of pure acid will be obtained, containing only 20 per cent, of water. The latter portion which comes over, exposed in a close vessel to a temperature below 40° F., depos- ites crystals of hydrated acetic acid. The weaker, or liquid portion, being poured off, the crystals may be again melted and crystallized by cooling. 4 he crystals of the last operation, separated from the liquid, are perfectly pure. b. By decomposing the acetate of potassa by sulphuric acid. 1. (Process of the Pub. Ph.) Ing. 52 parts of sulphuric acid ; 100 parts of acetate of potassa. Proc. Similar to that of the London College ; carefully distil to dryness. Prod. 50 to 51 parts of liquid acid of 1-074. (P. D.) 2. Ing. 2 parts of fused and powdered acetate of potassa ; 1 part of strongest oil of vitriol. Proc. Similar to the above. To remove a slight contami¬ nation of sulphurous acid, it may be redrawn, put¬ ting a little dried acetate of lead into the retort. c. By decomposing acetate of lead by sulphuric acid. 1. (Process of the Ed. Ph.) Ing. Acetate of lead, fused, and in fine powder, §vj, pure strong sulphuric acid, f3ixss. Proc. Heat the dried and powdered acetate of lead to 320°, in a porcelain basin, placed in a bath of oil or fusible metal, and continue stirring until the powder ceases to con¬ crete ; it must then be weighed, mixed with the acid, and distilled to dryness, at a heat of 320°. Agitate the product with 1 or 2 gr. of oxide of lead, decant the clear portion, and re-distil. Prop. The sp. gr. of this acid is 1-065. (P. E.) con¬ taining, by Mohr’s table, 98'5 p. c. of glacial acid. 2. Ing. 4 parts of thoroughly dried acetate of lead, in powder ; 1 part of the strongest oil of vit¬ riol. Proc. Distil to dryness. Remarks. The above yields a very strong acid, nearly equal to that prepared by the Ed. formula. The quality and quantity of the product are im¬ proved if a little peroxide of manganese be put into the retort before distilling. (Baup.) Liebig recom¬ mends the proportions to be 3 parts of the acetate to 8 parts of the acid. Dollfuss’s concentrated acetic acid was prepared by a similar process, by drawing over 7 oz. of acid from a mixture of 12 oz. of sugar of lead with 6 oz. of oil of vitriol. II. By submitting the acetate of copper or lead to dry distillation. Acetic acid, thus prepared, has been called spirit of verdigris; esprit de Ve¬ nus ; spiritus veneris, df-c. a. (From binacetate of copper , or distilled ver¬ digris.) Proc. Carefully dry the binacetate by a very gentle heat, then introduce it into a stone¬ ware retort, the bottom of which has been previ¬ ously coated with a mixture of fire clay and horse- dung, to render it more capable of standing the heat. It must then be placed in a suitable fur¬ nace, and connected by an adopter tube, with 3 or 4 double tubulated globes, the last of which must be furnished with a vertical tubulature, to which a double Welter’s safety tube should be connected, the other end being immersed in a basin half filled with distilled vinegar, while the funnel portion communicates with the atmosphere. Each globe is placed in a basin of water, which is kept cool by a stream continually passing through it; the upper portion is also covered with cloths, which are kept wetted with cold water. The distillation is not commenced until 15 or 20 hours after the apparatus is luted together, to allow the luting time to dry and harden. Fire must then be ap¬ plied, and so regulated that the drops follow each J], Furnace. n B B B, Glass receivers. C, Stoneware retort. D, Bottle containing vinegar. E E E E, Basins containing water. FFFF, Supports for basins. 0, Welter safety-tube. H , Supply-pipe of cold water. I J 11, Cocks to supply water to the basins. J, Water main. , . L, Adopter connecting retort and globes. ACE 14 ACE other with considerable rapidity from the end of the adopter tube at the same time that the bub¬ bles of air succeed each other, in no inconvenient quantity, from the other end of the apparatus. Should the process proceed too rapidly, the fire should be damped. The operation is continued, and the fire gradually increased until vapor ceases to come over, which is known by the globes cool¬ ing, notwithstanding the greater heat of the fur¬ nace. The operation is now concluded, and the fire may be allowed to expire. When the whole has cooled, the acid must be collected and rectified in glass vessels before it is fit for sale. The recti¬ fying apparatus may be similarly arranged to the above, with the exception of the whole being formed of glass. The operation must now be very carefully conducted and discontinued before barely the whole of the acid has distilled over, as the last portion is apt to injure the flavor and color. The foregoing diagram represents the form of the ap¬ paratus usually employed in this manufacture. Remarks. This process is similar to that of P. L. of 1787. The acid obtained is nearly equal to half the weight of the verdigris employed. The strong¬ est acid is found in the third receiver, and the weakest in the first, that of the second being inter¬ mediate between the two. It is always accompa¬ nied by a slight odor of fragrant pyroacetic spirit, for which reason it has generally received the pref¬ erence for making aromatic vinegar and perfumery. I am informed by a friend that good binacetate of copper will yield by careful management full half its weight of an acid of the sp. gr. 1-050. It dis¬ solves camphor, resins, and essential oils with fa¬ cility. This is one of the oldest methods of pro¬ curing glacial acetic acid, and still continues to be preferred for many purposes. Caution. The cupreous residuum of the distilla¬ tion is pyrophoric, and frequently inflames as soon as it is exposed to the air. It consists of metallic copper in a state of minute division along with a little charcoal. b. (From acetate of lead.) Instead of acetate of copper use dried acetate of lead, and proceed as in the last process, taking especial care to avoid over- firing, as the quantity obtained is thereby lessened, while the quality is also inferior. III. By acting on a mixture of an acetate and sulphate by heat. a. Ing. 2 parts of gently-calcined sulphate of iron ; 5 parts of dried acetate of lead. Proc. Mix them together in fine powder, and cautiously distil into a large and well-cooled receiver. Remarks. This is a good and economical pro¬ cess. Badollier’s strong acetous acid was made in this way from 1 lb of green vitriol and 10 oz. of sugar of lead. b. Ing. Sulphate of potassa 12 oz.; oil of vitriol 6 oz.; water 18 oz.; acetate of soda 9 oz. (dried ;) oxide of manganese J oz. Proc. Dissolve the sul¬ phate in the acid and water, evaporate to dryness, then mix it with the acetate of soda and manga¬ nese, and distil from a glass retort in a sand-bath. The product has been called Lowitz's acetic acid. Other methods of making acetic acid , either not generally adopted, or but partially known. I. Elegant method of making pure acetic acid. (From the German.) Proc. Take a long glass case and arrange shelves in it, a few inches apart, one above another, on which place small flat dishes of earthenware or wood ; then fill these dishes with alcohol, and suspend over each a portion of the black powder of platina, (see Platinum ;) haug strips of porous paper in the case, with their bottom edges immersed in the spirit to promote evapora¬ tion. Set the apparatus in a light place at a tem¬ perature of from 68° to 86° F., for which purpose the sunshine will be found convenient. In a short time the formation of vinegar will commence, and the condensed acid vapors will be seen trickling dqwn the sides of the glass, and collecting at the bottom. We shall find that during this process, produced by the mutual action of the platina and the vapor of alcohol, there will be an increase of temperature, which will continue till all the oxy¬ gen contained in the air enclosed in the case is consumed, when the acetification will stop; the case must be then opened for a short time to admit of a fresh supply of air, when the operation will recommence. Prod. A case of 12 cubic feet contents, with 7 or 8 oz. of platina powder, will produce lj lb. of absolute acetic acid from 1 lb. of absolute alcohol; and if we reckon the product at the commercial strength of vinegar, the increase will of course be very great. From 25 lb. of platina powder and 300 lb. of alcohol may be produced daily nearly 350 lb. of pure acid. It is proper to state that the platina powder does not waste, and that the most inferior spirit may be employed. Remarks. The revenue laws of this country un¬ fortunately forbid the adoption of this beautiful process, but there is no statute that prevents any individual employing it on the small scale for pri¬ vate consumption. In Germany, vinegar is man¬ ufactured on this plan, and from the price of crude alcohol, it must prove very profitable. In the United States of America, where alcohol may be pur¬ chased for less than a dollar a gallon, as well as in other parts where spirit is equally cheap, this process will no doubt ultimately prove to be the cheapest source of pure acetic acid. II. An excellent acetic acid of considerable strength may be made by soaking perfectly dry charcoal in common vinegar, and then subjecting it to distillation. The water comes over first, and on increasing the heat, the acid follows. Vinegar- bottoms will answer for this purpose. III. If vinegar or dilute acetic acid be exposed to the air in very cold weather, or to freezing mix¬ tures, the water will separate in the form of ice, and the strong acetic acid may be obtained by draining it into suitable glass vessels, observing to do so at a temperature sufficiently low to keep the water solid. IV. An acetic acid sufficiently strong for all ordinary purposes may be obtained without distil¬ lation, by pouring GO parts of strong sulphuric acid, diluted with 5 parts of water, on 100 parts of well- dried acetate of lime, digesting with occasional agi¬ tation in a close vessel, decanting the clear liquid and straining the remainder. General Commentary. The preceding pages present a brief synopsis of the manufacture of pure acetic acid. On the large scale it is principally manufactured from acetate of soda, which yields a sufficiently strong and pure acid for commercial purposes, without the trouble of rectification. In ACE 15 ACE this process, shallow copper vessels formed without rivets or solder in those parts exposed to the action of the acid, are employed for the purpose of the dis¬ tillation. A coil of drawn copper pipe, heated by steam, having a pressure of 30 to 35 lbs. to the inch, traverses the bottom of the apparatus. The refrigeratory consists of well-cooled earthenware vessels, and the adopter or pipe connecting the still with the receivers, is also of the same materials. Stills of earthenware are also frequently employed, and even worms and condensers of silver are some¬ times used. The principal supply of crude acetate of soda at the present time is obtained from Amer¬ ica, Norway, and Sweden. This is purified by the chemist and sent to the distiller, who, after ex¬ tracting the acetic acid, returns the resulting sul¬ phate of soda to the chemist, who employs it in the decomposition of acetate of lime. This ingenious method of mutual assistance and application of chemical science offers some explanation of the low price at which this article may now be purchased. I have seen a very pure acetic acid of sp. gr. T050 lately bought in quantity at the extraordinary low price of 5%d. per pound. In preparing the acid on the small scale, glass retorts are usually directed to be used, but glass alembics are much more con¬ venient and safe, as the product is less likely to be contaminated by the spirting of the ingredients, or the liquor boiling over the brim of the vessel. In preparing the pure acid, care should be taken that the acetate of soda does not contain common salt, as the carbonate of soda, prepared by calcination, and frequently used to form the acetate, is gener¬ ally contaminated with it, and yields up its muri¬ atic acid during the process of distillation, thus vitiating the product. The formula of the London College produces a beautiful acid of 1'048 ; that of the Dublin College another acid of 1*074; and that of the Edinburgh a still stronger acid; but the process of the latter is so unnecessarily minute and complicated, that it is never employed except for experiments. In all these methods the product becomes more concentrated in proportion to the dryness of the materials and the strength of the oil of vitriol used. The process of Liebig is unexcep¬ tionable, and yields a very strong and pure acid by the first distillation, which may be afterwards further concentrated if required, as is directed in that formula. Acid containing 20y of water, yields a good deal of its superfluous water to dry sulphate of soda, by standing over it. (Liebig.) In all these processes the acetic acid exists ready formed in the acetate, and is set free by the supe¬ rior affinity of the sulphuric acid for the base ; and from its volatility, passes over into the receiver on the application of heat; when, being again cooled, it is condensed. In the distillation of verdigris, heat may be said to perform a similar part to that of the acid. (See Acetification and Vinegar.) Prop. Pure acetic acid ( glacial ) is liquid above 62°, but below that temperature forms brilliant, colorless, transparent scales and tabular crystals. In the liquid state its sp. gr. is 1'063. It possesses a powerful odor, and acid taste, dissolves camphor and resins, and mixes with alcohol, ether, essential oils, and water. In its pure state it is a corrosive and an acrid poison. It unites with the basis, forming salts called acetates. It should be kept in stoppered glass bottles. Uses. In the arts. (Dilute under the form of vinegar.) As an antiseptic in pickling and pre¬ serving animal and vegetable food, and anatomi¬ cal preparations; in dyeing and calico printing; the manufacture of tinctures and other pharma¬ ceutical preparations. As a medicine. A little added to water forms a useful febrile drink, em¬ ployed also for scurvy, and as a palliative in phthisis. Added to clysters, it has been used in obstinate constipation ; mixed with honey it forms a common gargle in ulcerated sore-throat; a few drops mixed with water make an excellent colly- rium for chronic ophthalmia, and for removing lime-dust from the eye; in sprains and bruises it forms a useful fomentation. Strong acetic acid (P. L.) applied by means of a piece of rag tied to the end of a small stick, is a certain cure for ring¬ worm or scaldhead—one or two applications gen¬ erally effect a cure ; as a caustic, it is used to re¬ move warts and corns ; a piece of lint or blotting- paper wetted with it and applied to the skin, and evaporation prevented by a piece of strapping, forms a common extemporaneous blister; it was once employed as a disinfectant, but is now only used as a fumigation, to remove the unpleasant smell of the sick room or crowded assemblies. As a condiment, it promotes the appetite and digestion, but its habitual use is said to produce emaciation. It also forms a popular refreshing scent in faint- ings, asphyxia, and nervous headache ; and is also frequently used as a rubefacient, astringent, and local stimulant. The strong acid taken internally acts, however, as a violent poison, dissolving the animal tissues, and by destroying the organization, causing death. Orfila has recorded a fatal case arising even from its application to the surface of the body. Dose, cj-c. As a refrigerant, water soured with acetic acid or vinegar may be taken ad libitum. In enemas, 1 to 2 oz. of distilled vine¬ gar is the proper quantity; for a lotion, 3 oz. of the latter to 5 or 6 oz. of water; and for a collyrium, I oz. of ditto to I pint of distilled water. Purity. Acetic acid or vinegar is frequently adulterated with oil of vitriol, nitric or muriatic acid, as well as various other acrid substances, for the purpose of giving it a spurious acidity. It also frequently contains copper, which it derives from the vessels in which it has been kept or measured. The following table, which I have arranged for the purpose, exhibits an easy method of ascertaining its purity. In addition to this, it may be remarked that sul¬ phurous acid may be recognised by yielding a white precipitate on the addition of a small quan¬ tity of peroxide of lead, or by drawing the fumes into the lungs ; acrid vegetable matter, as pepper, capsicum, horseradish, &c., by neutralizing the acid with an alkali, when it may be easily discov¬ ered by tasting. Excise Laws. Vinegar is allowed by law to contain part by weight of sulphuric acid, it will therefore give a trifling precipitate with the tests mentioned in the table, but this will in no casgjex- ceed the 1*15 gr. (when fluid ounce. The manufacture acetig appoi any kind comes under^he.cxciserfawSj.antJte- quires a license, which costs 1 duty is at the rate bf 2 c£.qu'' R(? iv‘>rt Olff £ or No. 24 vinegj si Jy.on oiii sod) .. v. V turnon orpfpof iWW'itf 0 rM'jifife35 f ood) .Cion oifaoc lo ACE 16 ACE o. p. or over proof, or equal to an acid of 40when Tests. These are the same as for the acetates. it is charged in a different manner. (See Aceti- Estirn. (See Acetimetry.) metry.) Names of Tests. ci be 9 fl > 2 a Solution of chloride of t barium, nitrate of ba- I ryta, or chloride of | calcium.J Powdered chalk (short ) of saturation).i Muriatic acid, added to) the sample previous- I ly boiled with a little f silver-leaf .J Dilute solution of indi -) go (boiled) .i Gold-leaf wetted with - ) muriatic acid, and I digested with heat in f a watch-glass. J Gold-leaf moistened > with nitric acid ... ( Dilute solution of ni -1 trate of silver.J ... f Pearly- ) < white pre- > [ cipitate. J Weak solution of iodide i of potassium .i ... Solution of acetate of > ( Whitish i lead . \ t precipitate. S Sulphureted hydrogen i gas or water .I Acetic Acid quite pure. Acetic Acid containing Oil of Vitriol. White precip¬ itate insoluble in nitric acid. Ditto. Acetic Acid containing Nitric Acid. ( White curdy precipitate, soluble in am¬ monia. Decolored. ( Partially dis- 1 solved. Acetic Acid containing Muriatic Acid. ( Partially dis- ( solved. ( Curdy-white precipitate, soluble in am¬ monia. Turbidness. Acetic Acid containing Metals. Yellow preci¬ pitate, if lead be present. Black or dark-colored precipitate. (If this be dissolved in nitric acid, and ammo¬ nia added, it will give a blue color if copper be present. ACETIFICATION. The oxidation of alco¬ hol in the process of making vinegar. To be capable of aeetification or conversion into vinegar it is necessary that the liquid should contain alco¬ hol in some state or other, or some substance, as sugar, which, by the process of fermentation, is ca¬ pable of producing it. The presence of a ferment or vegetable matter, and a temperature between 70° and 100° F., facilitates the operation. In the conversion of wines, beer, wort, Ac. into vinegar, the sugar is first transformed by fermentation into alcohol, and in this state becomes oxidized or acidified by the absorption of atmospheric oxygen. Manufacturers should always remember that such is the true nature of this process. (See Acids, Acetic Acid, and Pyroligneous, and Vinegar.) ACETIMETER. Syn. Acetometer. An in¬ strument or apparatus for ascertaining the strength of acetic acid. (See the next article.) ACETIMETRY. Syn. Acetometry. The art or process of determining the strength of vinegar or acetic acid. Various methods have been pro¬ posed for this purpose, among which may be men¬ tioned the following: I. (The plan adopted hy the Excise.) Hydrate of lime is added gradually to a sample of the vine¬ gar, until it is saturated, and the sp. gr. of the re¬ sulting clear solution of acetate of lime is taken by the acetometer, invented by Messrs. J. and P. Taylor. This instrument in construction resem¬ bles the common hydrometer, and stands at the mark on the stem called proof in a solution con¬ taining of real acid, wliich is the strength of No. 24 vinegar, or an acid wliich will saturate ex¬ actly 14J grains of crystallized carbonate of soda. When the vinegar is stronger than proof, the in¬ strument must be loaded with one or more of the small weights which are supplied with it, each of ACE 17 ACE which will indicate an additional 5$ np to 35$, which is the greatest strength at which the duty is levied by the gallon. To ascertain the percent¬ age of real acid, 5$ must therefore be added to the number indicated by the acetomcter. Thus : without being loaded, the instrument, on floating to a given mark, indicates a proof vinegar or one of 5$ ; with one weight, a vinegar of 10$ ; with two weights, 15$ ; with three weights, 2U$, &c., &.C. The reason of this is, that the starting point, or proof, is an acid of 5$. In the technical lan¬ guage of trade, each 5$ is called a vinegar. Thus : acid of 10$ is said to contain two vinegars ; one of 15$, three vinegars, &c. A more common method is, however, to speak of the degrees of the acetometer as proof or overproof. Thus: No. 24 vinegar is said to be proof; one measuring 5 ace¬ tometer degrees—5 overproof or o. p.; one 10 de¬ grees—10 o. p., &c. In malt and wine vinegars, which usually contain gluten or mucilage, this method is not strictly accurate, as these substances alter the specific gravity. A small weight marked M is supplied by Mr. Bate with the acetometers made by him, and is used in trying such vinegar. Remarks. This plan, though sufficiently cor¬ rect for commercial purposes, is liable to a small error, especially in vinegar containing much vege¬ table matter. If it be pure or very nearly so, the decimal fraction of the sp. gr. will be doubled by conversion into acetate of lime. Thus : 1-11085 in vinegar becomes 1-0170 when converted into a solution of acetate of lime. In malt vinegar, how¬ ever, 0-005 may fairly be deducted from its sp. gr. as produced by the presence of mucilage and gluten. The quantity of foreign matter present in vinegar, may thus he approximatively ascertained, by de¬ ducting the decimal of the sp. gr. of the solution of acetate of lime, from double that of the decimal part of the sp. gr. of the vinegar. Thus: I find the sp. gr. of a sample of vinegar to be 1-014, and after saturating it with hydrate of lime, I again try it and find it to be 1-023, what is the sp. gr. of the pure vinegar, and what is due to foreign matter— Decimal of sp. gr. of vinegar, doubled -028 Decimal of sp. gr. of solution of ace- ) tate of lime.( Quantity of foreign matter equal to the difference. | -005 Specific gravity of vinegar .... 1-014 Deduct sp. gr. due to foreign matter . -005 Sp. gr. of a solution of acetic acid or > pure vinegar of equal strength to > 1.009 sample.5 II. Dissolve 200 grains of pure crystallized bi- I carbonate of potash in a little water, and then add | enough water to make it up to exactly 1000 parts I by measure; as for instance, 1000 minims. A I solution is thus formed, which, when added to a | sample containing 100 measures of acetic acid or | vinegar, until the latter be saturated, will indicate I the exact amount of real acetic acid present. The I test liquor should be made and measured in a long glass tube, capable of holding the whole 1000 measures, and graduated into 100 parts, every one of which will represent 1$ of dry acid. A conve¬ nient instrument for this purpose, is the pouret of Gay Lussac, which consists of a double tube of the shape of the following figure. Remarks. Any other method of measuring or ascertaining the exact quantity of test liquor employed, may be used, as convenience or circumstan¬ ces may suggest; but however this is done, it is necessary to do it in such a manner as to ensure the greatest ac¬ curacy. III. Dissolve 200 grains of crystal¬ lized bicarbonate of potassa in 800 grains of distilled water, contained in a suit¬ able shaped bottle, previously care¬ fully weighed; when dissolved, weigh it again, and see that it is exactly equal to 1000 grs. This test liquor, like the last, is used to neutralize the acid in the sample for examination, but in this case the quantity must be 100 grs. instead of 100 measures. Every grain of the test liquor consumed will, therefore, indicate 1 tenth of a grain of real acetic acid, and every 10 grs. will be equal to 1$. A very convenient shaped bottle for this purpose is that known as Schus¬ ter’s Alkalimeter, which consists of a very light stoppered glass bottle, having a neck drawn out to the one side, and furnished with a very fine orifice, which admits of the liquid being poured out in small quantities with greater ease, and without the risk of an accident. The weight of the bottle and solution, after the process of neu¬ tralizing the acid of the sample, deducted from its previous weight, gives the exact weight of the test liquor consumed, and consequently the quantity of acetic acid that has been saturated by it. Remarks. This method admits of great accu¬ racy, and is preferable to the previous process, (No. II,) as it is much easier to weigh than to measure correctly, especially when the quantity is small. IV. Instead of bicarbonate of potash, in Nos. II and III, either of the following salts may be used. 104 grs. dry carbonate of soda. 135 “ “ carbonate of potash. 283 “ crystallized carbonate of soda. Remarks. The dry carbonates of potassa and soda should be prepared by submitting the crystal¬ lized carbonate to a dull red heat in a crucible, when, after cooling, the proper quantity may be weighed. V. By taking the specific gravity of the sample, (see Specific Gravity,) and seeking it in the fol¬ lowing Tables, the per centage of acid may be ascertained sufficiently correct for most purposes. ACE 18 ACH Table I. The following Table is given by Messrs. Taylor, as the basis of their Acetometer. Revenue Proof Acid, called by the manufacturer No. 24. sp. gr. 1 -0085 contains real or anhydrous acid in 100, 5 1-0170 “ “ 10 1-02.57 “ “ 15 1-0020 “ “ 20 1-0470 “ “ 30 1-0580 “ “ 40 Table II. The following Table, from the Pharm. Central Blatt fur 1839, drawn up by M. Mohr, exhibits the sp. gr. of pure Acetic Acid of almost every strength. Percent, of Glacial Acid, (C. 4, H. 3, O. 3-f-Aq.) Sp.Gr. Percent, of Glacial Acid, (C. 4, H. 3, O. 3+Aq.) Sp.Gr. Per cent, of Glacial Acid, (C. 4, H. 3, O. 3-j-Aq.) Sp.Gr. 100 1-0635 66 1-069 32 1-0424 99 1-0635 65 1-068 31 1*041 98 1-067 64 1-068 30 1-040 97 1-0680 63 1-068 29 1-039 96 1*0011 62 1*067 28 1-038 95 1-070 61 1*067 27 1*036 94 1-0706 CO 1 -067 26 1*035 93 1-0708 59 1-066 25 1-034 92 1-0716 58 1-066 24 I-033 91 1 -0721 57 1 *065 23 1-032 90 1-0730 56 1-064 22 1-031 89 1-0730 55 1-064 21 1-029 88 1*0730 54 1-063 20 1-027 87 1*0730 53 1-063 19 1-026 86 1-0730 52 1 -0152 18 1*025 85 1 -0730 51 1-061 17 1-024 84 1-0730 50 1-060 16 1*023 83 1-0730 49 1*059 15 1*022 82 1 -0730 48 1-058 14 1-020 81 1*0732 47 1-056 13 1*018 80 1*0735 40 1-055 12 1-017 79 1-0732 45 1-055 11 1-016 78 1 -0732 44 1-054 10 1-015 77 1-073 43 1-053 9 1*013 70 I -072 42 1 *05*2 8 1-012 75 1 -072 41 1*0515 7 1-010 74 1*072 40 1*0513 6 1-008 73 1*071 39 1 050 5 1 *0067 72 1*071 38 1-049 4 1-0065 71 1*071 37 1 -048 3 1*004 70 1-070 36 1-047 2 1*002 69 1-070 35 1-046 1 1*001 68 1-070 34 1-045 0 1-0000 67 1-069 33 1-044 Remarks. Table I is adapted to commercial vinegar, and is sufficiently accurate for all com¬ mon purposes. Table II is intended for pure acetic acid. It will be seen that above a certain per centage, the specific gravity retrogrades; it is, therefore, better in trying very strong acid, to dilute it first with a given weight of distilled water, and to allow for it afterwards. The weight of gla¬ cial acetic acid, multiplied by -8512, gives the weight of dry acid which it contains, and anhy¬ drous acid, multiplied by 1-1748, will give a num¬ ber representing an equivalent weight of glacial acid. Caution. As a spurious acidity is frequently given to vinegar by adding other acids to it, which would thus give it a false appearance of strength, it is, therefore, better first to ascertain whether it be adulterated. (See Acetic Acid.) The most correct, and, in many respects, the easiest method of acetimetry, is No. Ill or IV. The acetic acid of the L. P. has a sp. gr. of 1-048, and contains 30-8-g of dry acid.* That of the Dublin College is 1-074, and that of the Edinburgh College l - 065.t (See Specific Gravity, and Acidimetry.) ACETULE. The hypothetical radical of the acetule series; neither itself nor oxide has been obtained alone. Its hydrated oxide is aldehyde. The chloride of acetule is formed by the length¬ ened exposure of chloride of ethule to the action of chlorine and light. The oxychloride, by satu¬ rating anhydrous ether with perfectly dry chlorine gas, exposing to external cold, and afterwards to a gentle heat. Both this and the preceding are transparent colorless fluids. Suhoxychloride of acetule is a gas formed by heating the last article in contact with potassium. Oxysuiphuret of acetule is made by passing sulphureted hydrogen gas through the oxychloride, until an oily liquid is formed, which, by exposure, becomes semi-crystal¬ line. This is dissolved in hot alcohol, and is ob¬ tained in crystals on its cooling. Remarks. For a knowledge of the preceding substances we are indebted to the researches of Malaguti and Regnault. The compounds of ace¬ tule ofl'er beautiful examples of chemical substitu¬ tion, but the nature of the present work will not permit their being enlarged on here. ACHROMATIC. Free from color, (from the Gr. a, without, and color,) from Which also is derived the word ACHROMATISM. The destruction of the colored rings, which accompany the image of an object seen through a lens or prism. Causes, , Piece of wax fitting air-tight on the end of a. e, Small tube capable of holding about 1 drachm of pow¬ dered bicarbonate of potash. \ Open end of the tube d. k, Silk cord fastened to the tube e. ACI 23 ACO under examination would contain 18-13 per cent, of real acid; for 15 : 2-72 :: 100 : 18-13. The quantity of acid in the sample may also be found from the preceding table, where it will be seen that 44^ grs. of dry carbonic acid are equal to the respective quantities of the different acids, men¬ tioned in the first and second columns, which by the simple rule of three may be converted into the strength per cent. The foregoing engraving is a sketch of the apparatus employed in this opera¬ tion. Remarks. This operation, though perhaps ap¬ parently complicated, is in reality very simple and easy to perform, when once understood. It is not absolutely necessary that the bicarbonate of soda be perfectly pure, so long as it does not contain any neutral carbonate or sesquicarbonate of soda. The absence of these salts is absolutely necessary, for which reason Messrs. Fresenius and Will direct the bicarbonate of commerce to be purified in the fol¬ lowing manner:—For this purpose, half a pound to one pound of it is reduced to a uniform powder, and a portion of it first tested with perchloride of mercury; if the result be satisfactory, the powder is put into a glass jar, and covered with the same amount of cold rain water; it is then allowed to stand for twenty-four hours, with frequent stirring ; the salt is then placed upon a funnel, the tube of which is stopped with loose cotton, so as to allow the ley to drop off; the salt is then washed several times with small quantities of cold rain water. The bicarbonate of soda, after this operation, is gener¬ ally pure, and adapted for acidimetrical purposes. It is dried between some sheets of blotting-paper, without the aid of heat, and kept for use in a well- closed glass bottle. Before use, it may be again tested to ascertain its purity. The application of heat after the completion of the operation is indis¬ pensable, as, if it were neglected, from 25 to 30 milligrammes less of carbonic acid would be ob¬ tained. The bicarbonate of potassa may be used in this method of acidimetry with equal advantage as that of soda, provided it be pure ; but in either case it is always proper to use an excess, so as to leave some undecomposed after the operation is concluded. A piece of litmus paper plunged into the liquid in A will not be reddened if the process has been properly managed. General Commentary. The preceding sketch of the principal methods of acidimetry will, it is hoped, be found sufficiently explicit to be generally understood by workmen in laboratories, and by tradesmen and others to whom it may be an ob¬ ject to be able accurately and expeditiously to test the acids that pass through their hands. The methods Nos. II. and III., and especially the lat¬ ter, combine the above requisites in an eminent degree, and if a quantity of the test solution of the proper strength be prepared as there described, it may be kept unharmed for any length of time, in a stoppered bottle, and will be always ready for application wherever a good pair of scales or a graduated measure is to be found. The only dan¬ ger to be dreaded is over-saturation, and this may be avoided by care and attention. A good method is to tint the acid sample with a few drops of lit¬ mus, as described under Alkalimetry, when it will assume a reddish shade, which will gradually deepen into purple as the point of saturation is ap¬ proached, and recover its blue color as soon as this point is arrived at. To see that this point is not passed, a piece of turmeric paper may be dipped into the solution, which will retain its color if nei¬ ther acid nor alkali predominate, but if the latter be in excess, will become brown, as before de¬ scribed. The ingenious and elegant method of Fresenius and Will, for which the English reader is indebted to Mr. Bullock, though admirable in the hands of a person accustomed to chemical manipu¬ lations, appears somewhat difficult to mere practi cal men, and is liable to failure in their hands. The results, however, if the process be properly conducted, are unimpeachable. In commerce, the strength of acids is frequently reckoned with reference to a standard, termed 100 acidimetric degrees. This is taken from the circumstance that 91 grs. of commercial oil of vi¬ triol, of a sp. gr. of 1-845, exactly saturate 100 grs. of dried carbonate of soda, and hence is said to be of 100 acidimetrical degrees. Any other acid re¬ quiring only 35, 50, or any other number of grains of the carbonate to saturate it, would in like man¬ ner be termed so many degrees strong, the num¬ ber of grains representing in every case an equal number of degrees. This method of testing acids is a modification of that introduced by the French chemists, and though of course only conventional, and principally confined to commercial purposes, is especially adapted to practical men but little con¬ versant with chemistry, yet very ready in retaining or calculating any thing on the centesimal scale, from its similarity to monetary language and reck¬ oning. All the liquid acids admit of being tested, with more or less accuracy, by ascertaining their sp. gr., and where this plan is applicable, it will be de¬ scribed in its alphabetical order. In conclusion, it may be remarked, that when the acid is costly or scarce, a small quantity may be examined as easily as a larger one. Thus, in¬ stead of 91 grs. mentioned above, (when speaking of acidimetric degrees,) any fractional portion of that weight may be employed instead: 13, 26, 39, or 52 grs. will yield similar results, by merely mul¬ tiplying the quantity of dried carbonate of soda by 7 .(j • j or h accordingly as 13 grs. or any of the fol¬ lowing numbers have been used ; in either case the product will be in acidimetrical degrees. The centesimal method of calculation admits of various useful applications, by means of the Simple Rule of Three. ACONITE. Syn. Wolfsbane, Monkshood, Aconitum napellus. Caution. As several arti¬ cles which follow are made from this plant, it may be necessary to caution parties against the dan¬ gerous character of itself and preparations. A fa¬ tal case of poisoning by eating the root instead of horseradish is recorded by Dr. Pereira, and more recently twelve persons were poisoned by swallow¬ ing ninety grains each of extract of aconite, in¬ stead of ext. cochlearise, three of whom died, and the rest barely escaped losing their lives. (Memo- riale della Medicina conternporanea.) Officinal portions of the plant. The root and leaves (of the aconitum paniculatum) are the parts ordered to be used by the London college, while the Dublin col¬ lege orders only the leaves. The aconitum na¬ pellus, an equally active species of aconite, is the ACO 24 ACO one employed for medical purposes in England, the aconitum paniculatum not being procurable in any quantity. (Pereira, Thompson.) The leaves should be gathered as soon as the flowers appear. The root should be taken up in autumn. When the whole plant is employed, it should be gathered as soon as the flowers begin to open. Herb collectors should be particular as to the period at which they gather the several parts of this plant, as its strength (quantity of aconitina) varies considerably with the time of the year. ACONITE, EXTRACT OF. Syn. Ext. of Wolfsbane, Inspissated Juice of Aconite. I. (Extractum Aconiti, P. L.) Proc. Bruise the fresh leaves of aconite, previously sprinkled with water, in a marble mortar, then express the juice, and without depuration, evaporate to the consistence of an extract II. (Ed. Ph .) Beat the fresh leaves of aconite to a pulp, and express the juice; then subject the residuum to percolation with rectified spirit, until the latter passes through without being materially colored ; unite the expressed juice and the perco¬ lated tincture, filter, distil off the spirit, and evap¬ orate in a vapor or water bath. Remarks. A variable and uncertain prepara¬ tion. Numbness and tingling should follow its application to the lips or tongue, if it be of good quality. The extract of the Ed. Ph. is stronger than that of either the London or Dublin. The two latter are prepared in the same manner. Prod. 1 cwt. of fresh leaves yield 5 lb. or 6 lb. of extract. Prop. Anodyne, sudorific, and narcotic ; very poisonous. Dose, i gr. to 4 grs. once or twice a day, in neuralgic pains, &c. ACONITE, EXTRACT OF, (Alcoholic.) Make a tincture by macerating the fresh leaves of aconite in twice their weight of rectified spirit, for 14 days; express, filter, and evaporate in a water bath. Prop. Similar to the last, but much more pow¬ erful. It has been exhibited internally in the form of pills, and used externally combined with oint¬ ment or plaster. Dose. One-twelfth to one-sixth of a grain every three, hours. ACONITE, PILLS OF EXTRACT OF, (Alcoholic.) Prep. Alcoholic extract of aconite, 1 gr.; liquorice powder, 12 gr.; simple sirup or mucilage, q. s. Proc. Mix the first two articles with enough sirup to form a mass, then divide into six pills. Dose. One pill every three or four hours. Remarks. The utmost care must be taken in weighing and mixing the ingredients accurately. ACONITE, PLASTER OF, (Sfbead.) Cur¬ tis. Prep. Gently evaporate the tincture of aco¬ nite to tlie consistence of a soft extract, then spread a very small portion over the surface of a common adhesive plaster. Use. Mr. Curtis of Camden-town has strongly recommended this plas¬ ter in neuralgia. Remarks. A little of the alco¬ holic extract may be employed with equal success to that obtained fresh from the tincture. ACONITE, OINTMENT OF. (Dr. Turn- bull.) Mix one part of the alcoholic extract with two parts of lard. Employed in neuralgia, &c. ACONITE, POWDER OF. Prep. Dry the leaves cautiously by means of a current of warm dry air, and at once reduce them to powder ; place the product in dry vials, which must be well corked, and kept in an obscure place. Use, Dose, ,*Neck of bladder accurately secured to the under neck of the bottle A. ALC 34 ALC other valuable medicines. It is used to fill the tubes of thermopieters required to register extreme degrees of cold ; it is frequently burnt in lamps; and, where it is inexpensive, it is used for the man¬ ufacture of vinegar. It is employed in medicine, and as a beverage, in a diluted state, (brandy, gin, &c.;) but it is powerfully poisonous when undi¬ luted with water. Largely (liluted with water, it has been given as a tonic and stimulant, in some cases of colic, &c.; but for this purpose, it is not equal to good brandy or malt spirit, while it is far less agreeable. The properties and uses of the various articles into the composition of which alco¬ hol enters, will be described under their respective heads. Pur. The presence of water is best known by its specific gravity, (see Alcoiiolometry,) and the absence of other foreign matter, by the following tests:—The London College states, in the notes to the Pharmacopoeia, that it should be “ color¬ less ; evaporate entirely by heat; combine with water and with ether, retaining its transparency; taste and smell vinous.” It should be neutral to test paper. Absolute alcohol has a sp. gr. of 0’792-0‘791 at 68° Fahr., and 07947 at 60° Fahr. Tests. I. Add colorless oil of vitriol to the spi¬ rit ; a red tinge will be produced if essential oil be present. (Liebig.) II. A solution of nitrate of sil¬ ver added to pure alcohol, does not alter its color or transparency. If it turns red, it contains oil or other organic matter. (Vogel.) Remarks. This test is very delicate, and is equally applicable to dilute as strong alcohol. ALCOHOL DE BRUCINE. Syn. Tincture of Brucia ( Majendie.) Prep. Brucine, 15 grs.; rectified spirit of wine, f §j ; dissolve. Remarks. The action of brucine is similar to strychnine, but ■in a milder degree. This tincture is given in doses of 5 to 25 drops in paralysis, (without fever,) in dyspepsia, pyrosis, impotence, and various other eases, where strychnine has been prescribed. It is an active poison. ALCOHOL DE CINCHONINE. Syn. Tinc¬ ture of Cinchonine. Alcool de Cinchonine. {Majendie.) Prep. Sulphate of cinchonine, 8 grs. ; rectified spirit, f jjj; dissolve. Dose. 15 to 50 drops as a febrifuge, (in intermittents.) ALCOHOL DE QUININE. Syn. Alcool de Quinine. Tincture of Quinine. (Majendie.) Prep. Dissolve 6 grs. of sulphate of quinine in f of rectified spirit. Dose, «£c. As the last. This tincture is principally used to prepare the wine of quinine. ALCOHOL DE STRYCHNINE. Syn. Tincture of Strychnine. (Majendie.) Prep. Strychnine, 3 grs.; rectified spirit, f §iss ; dissolve. Uses, Doses, cJ-c. This tincture is given in para¬ lysis, impotence, &c., in doses of 5 to 20 drops. It is a violent poison. (See Strychnine.) ALCOHOL DE VERATRINE. Syn. Tinc¬ ture of Veratri a. 1. (Majendie.) Veratria, 4 grs.; rectified spirit, f jjj; dissolve. Dose. 10 to 25 drops. II. (T urnbull.) For external use. Veratria, 3j ; rectified spirit, f §ij: dissolve. Remarks. The first is given instead of colclii- cum, in gout, rheumatism. &c.; the second has been employed externally in neuralgia, as well as in gout and rheumatism, as a substitute for the ointment. ALCOHOLATES. Salts, in which alcohol appears to replace the water of crystallization. Prep. Some of them may be formed by simple solution and crystallization in alcohol. (Graham.) ALCOHOLOMETER. An hydrometer or instrument for ascertaining the quantity of alcohol in any given mixture of spirit and water. ALCOIIOLOMETRY. The process or meth¬ od of determining the strength of spirits. General Remarks on the nature of Alcoholom- etry, and the Excise Regulations of Great Brit¬ ain. —The great importance of being able accu¬ rately to determine the strength of spirits, in the United Kingdom, on account of the high duties levied thereon, has induced the government au¬ thorities, at various times, to fully investigate the subject. Towards the end of the last century, Sir C. Blagden instituted a series of very minute and accurate experiments to determine the real specific gravity of different mixtures of alcohol and water. The results of this investigation were published in the Phil. Trans, for 1790, and have formed the data from which the government have since made their calculations for the purposes of the Excise and Customs. More recently the Lords of her Majesty’s Treasury requested the Royal Society to examine into the accuracy of these ta¬ bles, and the construction and application of the instrument (Sike’s hydrometer) now used by the revenue officers, and based thereon. The Com¬ mittee of the Royal Society reported favorably of the accuracy of the numbers contained in Gilpin’s Tables, employed by the government, which they declared far surpassed, in this particular, what could reasonably be expected, and that they were sufficiently perfect for all practical and scientific purposes. The experiments went to show, that the error introduced into calculations respecting the strength of spirits, by these tables, was quite unim¬ portant in practice, and did not, in any one instance, amount to unity in the fourth place of decimals. This method, which I shall presently describe, adopts the sp. gr. as a test of the strength in alco¬ hol, and is founded on the fact that the latter fluid is considerably lighter than water, and that (with 1 proper corrections for condensation) the sp. gr. regularly increases or decreases, according to the relative proportions in which the two are mixed. Several other methods of alcoiiolometry have been proposed, founded upon the temperature of the vapor ; the heat evolved by the admixture vrilh water ; the insolubility of the carbonate of potassa in alcohol ; the volatility of alcohol, &c. &c. ; some of which I shall notice farther on. The method adapted by the Excise and Customs should be that employed in trade and commerce in England, not only on account of its superior simplicity and correctness, but for the purpose of exactly coinci¬ ding with the survey of these authorities. The duties on spirits are charged on the num¬ ber of proof gallons they contain, which is ascer¬ tained by first “gauging" or “ ullaging” the liquor, and then taking its specific gravity, by Sike’s hydrometer, the number indicated by which, on reference to the tables, gives the per centage of spirit it may contain over proof, or its deficiency per cent, under proof; and the real content per centage of proof, multiplied by the “ gauge” or ALC 35 ALC “ ullage,” gives the net amount of proof spirit in the quantity surveyed. The proof strength is an arbitrary standard, adopted for the purpose of facilitating calculations, for which it is well suited. The sp. gr. of proof spirit, as defined by Act of Parliament, is -920 at 60° F., and contains, in 100 parts, by weight, 49 parts of alcohol of *791, and 51 parts of water. At 51° F., 13 volumes of proof spirit weigh exactly equal to 12 volumes of distilled water. It is of great advantage to the spirit-dealer to be acquaint¬ ed with the method of estimating the correct num¬ ber of proof gallons in any sample or quantity of his commodities; and I have known many disa¬ greeable errors result from ignorance on this point. Calculations of this kind are very simple and straightforward. Thus, when we find by the hy¬ drometer that a given sample of spirits is 10 over- proof, or “ o.p.” as it is technically called, it means that 10 gallons of water added to 100 gallons of such a spirit, would produce 110 gallons of proof spirit; or, in other words, that 100 gallons of such a spirit contain exactly as much alcohol as is con¬ tained in 110 gallons of proof. In overproof spirit, the per centage overproof always represents the quantity of water it will take to reduce it to proof. By adding its per centage overproof to 100, we obtain a number, which, multiplied by any num¬ ber of gallons, and divided by 100, will give the exact number of proof gallons which is contained in the given quantity of spirit' of that strength. For example, I have a puncheon of rum, holding 91 gallons of spirit, which I find to be21 o.p. How many proof gallons does it contain? Per centage overproof 21, added to ) , Q , 100, equal to . . . } Number of gallons . . . .91 Divide by 100 | 11011 No. of gallons of proof spirit . 110-11 (To divide by 100, is only to point off the last two figures.) To ascertain how much water I must add to reduce it to the proof strength, I have only to deduct the number of gallons of 21 o. p. from its content in proof; in the above case this would be— No. of proof gallons . . . 110-11 No. of gallons of the o. p. spirit . 91 Gallons of water to be added . 19-11 Or as nearly as possible 19 gallons and 1 pint. When we say a spirit is 11 u. p. or underproof, we mean that 100 gallons of such spirit contains 11 gallons of water and 89 gallons of proof spirit; and so of other strengths. By deducting the per cent¬ age underproof from 100, we not only obtain the number of proof gallons contained in 100 gallons of such a spirit, but as in the last case a factor which multiplied by any number of gallons, and divided by 100, gives the exact number of proof gallons contained in such a quantity of the given strength Thus, I have an ullage brandy piece, containing 45 gallons of spirit, which I find by the hydrometer to be 10 u. p. How many gallons of proof does it contain ? Deduct 10 from 100, and we have 90 Multiply it by the No. of gallons 45 Divide by 100 | 4050 Quantity of proof spirit 40-50 Or exactly 40 J gallons. - On the same plan we may ascertain how much water it will take to reduce one strength to another, of anj^ weaker degree. Thus, I have a puncheon of rum, as before, containing 91 gallons of spirit 21 o. p., which I wish to reduce with water to 10 u. p. I have already found that this quantity con¬ tains a little more than 110 proof gallons ; I have therefore only to reckon how many gallons of spi¬ rit 10 u. p. it would take to contain an equal quan¬ tity of that strength. I find this by the simple rule of proportion. I know that 100 gallons are only equal to 90 of proof; therefore, if 90 are equal to 100, how many are equal to 110, which I find to be as nearly as possible 122^ gallons. I have then only to deduct the number of gallons of 21 o. p. from 122^ gallons to find the quantity of water I must add to make 122^ gallons of spirit 10 u. p. By a little practice such calculations become ex¬ cessively easy. In all these cases a knowledge of the four first rules of decimal fractions is advan¬ tageous, as the Excise calculate their proof to two figures of decimals or -jA_ths. Their plan is to reject the third figure when less than 5, but to carry 1 to the preceding if it exceeds it; thus, 5-432 would be put down as only 5-43 ; but 5-437 would be written 5-44. Formerly, spirit was said to be 1 to 3, 1 to 4, Ac., ovcrproof, by which it was meant that 1 gal¬ lon of water added to 3 or 4 gallons of such spirit would reduce it to proof. On the contrary, 1 in 3 or 1 in 4 underproof meant that the 3 or 4 gallons, as the case may be, contained 1 gallon of water and the remaining quantity of proof spirit. This method of calculation has now, however, given way to the centesimal system, which not only ad¬ mits of greater accuracy, but is quite as simple, and should be adopted by every spirit-dealer in England, from being the plan followed by the Ex¬ cise, with whose estimate it is absolutely necessary they should agree. The stocks of “ dealers" (who are not permit¬ ted to sell less than 2 gallons) are always taken by the proof; but the spirits sold by the retailers are only tested on being admitted into stock, and then afterwards taken according to their gross quantity, (ullage or gauge.) The Excise can, however, try the strength of any sample they choose, even in the stock of a retailer, when, if it be altered from the strength at which it was “ permitted ” into stock more than 3g, or if it be otherwise of an ille¬ gal strength, it becomes seizable. A surplus, how¬ ever small, of more than 2 gallons over the quantity that should remain in hand of any one “ quality ” of spirit, after deducting the amount sent out by permits from the last stock, is also seizable ; and even if an increase frequently occurs, though it be “ less than two gallons,” it immediately attracts the notice of the Excise, and frequently leads to inquiries and inconvenience to the dealer. By the Revenue Laws of Great Britain, spirit of greater strength than 43 o. p., or sp. gr. 0'8o97, is designated spirit of wine, and marked S. Vi . by ALC 36 ALC the officers. Distillers of British spirits are not al¬ lowed to send out spirit at other strengths than 25 or 11 per cent. o. p. and 10 u. p. British compounds (gin, British brandy, Ac.) are not allowed to be kept in stock or sent out stronger than 17 u. p. ; but gin, as usually sold by the wholesale dealer, is 22 to 24 u. p.; and when sweetened as in cordial, gin is frequently 35 u. p. or even weaker. Un¬ sweetened foreign and colonial spirits must not be kept or sent out weaker than 17 u. p. The fol¬ lowing table, drawn up from personal examination of the stocks of several retailers and dealers, and of the books of the Excise, will no doubt interest the reader. The strength of spirits that are sweetened can¬ not be determined by the hydrometer or their spe¬ cific gravity. The revenue authorities, aware of this fact, merely require a verbal declaration of the strength of British and other compounds that con¬ tain sugar. Thus, gin, cordials, and liqueurs are never tested for their strength, but brandy, rum, &c., are always so. The method of determining the quantity of alcohol in sweetened or fermented liquors is by separating it in a pure form from the sample, by distillation or the addition of carbonate of potassa. Methods of Alcoholometry. I. (Revenue Sys¬ tem.) The figure in the margin represents Sike’s hydrometer, as made by Mr. Bate, under the di¬ rection of the Commissioners of the Excise. It consists of a stem about 4 inches long, divided into 100 parts, and furnished with 9 weights of differ¬ ent sizes, by which it acquires a range over 900 divisions. The instrument is so formed as to give the sp. gr. with almost perfect accuracy, at 62° F. It is fitted up in a neat mahogany case, accom¬ panied with a thermometer and a book of tables, containing corrections as to temperature, &c. Oper. A glass tube of the form of the following figure is filled to the mark a with the sample for examination, the thermometer is then immersed therein, and stirred about for 2 or 3 minutes, (ob¬ serving not to breathe upon the glass nor hold it in the hand,) when it is withdrawn and the temper¬ ature noted. The hydrometer is then immersed, and pressed down in the liquor to the 0 on the stem with the finger, having been previously load¬ ed with any one of the nine weights that will make it float with the surface of the spirit at any point on the graduated part of the stem. The indication a on the scale, at the point where the surface of the liquor cuts it, added to the weight with which the float is loaded, gives' a number which must be sought in the book of tables. The latter at the page headed by “ The given Temperature as ob¬ served by the Thermometer,” and against the part of the column appropriated to the given indication, (weight,) will be found the strength. Remarks. Other makers, besides Bate, produce very accurate hydrometers, (Sike’s ;) but in an instrument requiring so much care and skill in its manufacture, the purchaser should beware that he procures a perfect one. A very slight blow, fric¬ tion from continual wiping with a rough cloth, and other trivial causes, tend to injure so delicate an instrument. The shape of the weights varies occa¬ sionally, (which is a mere matter of fancy,) as in b and c, fig. p. 36 ; but in either case they are at¬ tached to the hydrometer, at the bottom of the spindle, and thus tend to make it float with greater steadiness. ALC 37 ALC Table of the principal Spirituous Liquors sold in England, with their usual Strengtlis, &c. By Mr. Cooley. Import Strength. Limits Usual selling strength. Specific Gravity at 60°. Denomination. Excise Mark to the strength b) the Excise By Permit contains Alcohol of 0-825. contains absolute Alcohol. *Gin (strongest) . . • X (17 U. p.) ... Not stronger than 17 u. p. 17 u. p. ... 408 0-9395 * Do. X (22 u. p.) do. 22 u. p. 378 0-9445 t Do. (cordial) . . X (22 u. p.) do. 22 u. p. do. 1T0- t Do. X (24 u. p.) do. 24 u. p. 36-58 no- t Peppermint . . . X mint. do. 60 u. p. 218 no- J Do. t Cloves. t Bitters. t Raspberry . . . tNoyeau .... t Cinnamon .... t Tent. do. do. 64 u. p. 188 iro- t Aniseed .... t Caraway .... t Lovage .... t Usquebaugh . . . t Orange cordial . . t Citron do. X (64 u. p.) do. 64 u. p. do. iro- § Rum. R. About 10 o. p. to 43 o. p. From 17 u. p. to 43 o. p. 11 u. p. 438 0.9329 f Rum Shrub . . . . R. Sh. do. 64 u. p. 188 iro- { Do. . . . . do. do. 60 u. p. 218 no- § French Brandy . . || Spirit of Wine . . . F. S. W. About 5 o. p. to 8 or 10 u. p. do. 43 o. p. & upwards 10 u. p. 54 to 64 o. p. 448 0-9318 Do. (P. L.) .... do. ... do. 56 o. p. ... 848 0-838 Alcohol (P. L.) . . . Malt, grain, or mo¬ lasses spirit (sent out by British distillers) ... 25 or 11 o. p. to 10 u. p. 938 0-815 Hollands ..... Whiskey (Irish) . . Do. (Scotch) . . ... not under 17 u. p. 51-608 54g 54-38 47-778 508 50-28 0-9385 To convert the strength of the spirit, as found hy Sike's hydrometer, into the real specific gravity, * Frequently retailed at 25 to 35 u. p. t Though “ permitted” at 22 or 24, are generally from 25 to 35 u. p., or even weaker. t These though “ permitted” at 60 or 64 u. p. are gener¬ ally 75 or 80 u. p. and vice versa, the following table will* be found convenient:— § Generally retailed as low as the Excise Laws allow, viz. 17 u. p. || Usual strength 54 o. p. If The specific gravity is no guide when sugar is present, as in compounds. ALC 38 ALC Table exhibiting the relations between the Indi¬ cations of Sike’s Hydrometer and the real Spe¬ cific Gravity. By Mr. Gutteridge. Over Proof. Specific Gra¬ vity at 60°F. Under Proof. Specific Gra¬ vity at 60° F. 70 per centum. 0.8095 (Proof) 0-9200 64 <( 0-8221 5 per centum. 0-9259 631 it 0-8238 10 0-9318 62 It 0-8259 11 “ 0-9329 Oil « 0-8277 15-3 “ 0-9376 60 << 0*8298 17-1 “ 0-9396 59-1 it 0-8315 20 “ 0-9420 58 M 0-8336 22-3 “ 0-9448 571 <( 0-8354 231 “ 0-9450 56 it 0-8376 25-1 “ 0-9476 55'9 it 0.8379 301 “ 0-9522 55-7 it 0-8383 401 “ 0-9003 55 it 0-8396 50-3 “ 0-9073 541 it 0-8413 00-4 “ 0-9734 50-1 if 0-8482 70-1 “ 0-9790 431 it 0-8597 80-4 “ 0-9854 25 It 0-8809 90*2 “ 0-9922 111 it 0-9000 100 (water.) 1-0000 Other instruments of a similar nature to Sike’s hydrometer (but less complicated) have been con¬ structed, which at once give the per centage of alcohol in a given sample. Thus, the areometer of Gay Lussac, and the alcoholometer of Tralles, at once float to a figure on the stem, which indi¬ cates the per centage of alcohol, by volume, in the liquor in which they are placed; while the alcoholometer of Richter gives at once the per centage by weight. II. From the specific gravity to find the per centage of pure Alcohol, by volume. Proc. The sp. gr. at 6(3°, having been ascertained by any of the usual methods, (see Specific Gravity,) must be sought for in the second column of the follow¬ ing table, against which will be found, in the first column, a number representing its per centage of alcohol of 0-7939. Table exhibiting the per centage by volume of Alcohol, corresponding to any given Specific Gravity. By Tralles. Alcohol in 100 Measures of Spirit. Specific Gravity at 60° F. Difference of Specific Gravity. Alcohol in 100 Measures of Spirit. Specific Gravity at 60^ F. Difference of Specific Gravity. Alcohol in 100 Measures of Spirit. Specific Gravity at 60° F. Difference of Specific Gravity. Pure water 9991 00 34 9596 13 68 8941 24 1 9976 15 35 9583 13 09 ' 8917 24 2 9901 15 36 9570 13 70 8892 25 3 9947 14 37 9556 14 71 8867 25 4 9933 14 38 9541 15 72 8842 25 5 9919 14 39 9526 15 73 8817 25 0 9906 13 40 9510 10 74 8791 26 7 9893 13 41 9494 16 75 8765 26 8 9881 12 42 9478 10 76 8739 26 9 9869 12 43 9461 17 77 8712 27 10 9857 12 44 9444 17 78 8085 27 11 9845 12 45 9427 17 79 8058 27 12 9834 11 46 9409 18 80 8631 27 13 9823 11 47 9391 18 81 8603 28 14 9812 11 48 9373 18 82 8575 28 15 9802 10 49 9354 19 83 8547 28 16 9791 11 50 9335 19 84 8518 29 17 9781 10 51 9315 20 85 8488 30 18 9771 10 52 9295 20 86 8458 30 19 9761 10 53 9275 20 87 8428 30 20 9751 10 54 9254 21 88 8397 31 21 9741 10 55 9234 20 89 8365 32 22 9731 10 56 9213 21 90 8332 33 23 9720 11 57 9192 21 91 8299 33 24 9710 10 58 9170 22 92 8265 34 25 9700 10 59 9148 22 93 8230 35 26 9689 11 00 9120 22 94 8194 36 27 9679 10 61 9104 22 95 8157 37 28 9668 11 02 9082 22 96 8118 39 29 9657 11 63 9059 23 97 8077 41 30 9646 11 04 9036 23 98 8034 43 31 9634 12 65 9013 23 99 7988 46 32 9622 12 66 8989 24 33 • 9609 13 07 8965 24 Alcohol j 7939 49 Use of the preceding Table. When the tem¬ perature of the spirit is 60° F., the first column of the table gives at once the per centage of alco¬ hol by measure; when the temperature is below 60° an addition must bo made of 1 measure per cent, for every 5 degrees of the thermometer; and when above 60° a like quantity must be de¬ ducted. This correction will amount to the frac¬ tion } or the decimal -2 for every single degree, and is very easily made. If the specific gravity sought cannot be found exactly in the table, the difference between it and the next greater specific gravity in the table must be taken, which will give the numerator of a fraction, having for its denominator the number found in the third col¬ umn against the next greater number just em¬ ployed. This fraction, added to the per centage of alcohol in the first column of the table against the said specific gravity, will give the true per centage sought. Thus: “ if the specific gravity of a spirituous liquor is 9605, what is its alcoholic content V’ Here 9605 is not in the table, but the ALC 39 ALC next greater number is 9609 ; I therefore deduct the former from the latter, and put the difference (4) as the numerator of the fraction, having for its denominator (13), tiie number in the column of differences against 9C09 ; I then add the fraction y'.j so found to the per centage against 9609 in the first column, which gives 33 T 4 3 as the true per centage of alcohol in the given sample. The per centage by weight may he found in an equally simple way: multiply the number of vol¬ umes per cent, by ’7939, (the specific gravity of pure alcohol,) and divide the product by the spe¬ cific gravity of the sample, the quotient will give the number of pounds of alcohol in 100 lbs. of the given spirit. Thus: in spirit of 9609 I find there are 33 volumes of alcohol per cent., what is its per-centage by weight ? Example : Sp. gr. alcohol .... 7939 Volumes of alcohol per cent, in sample . . Sp. gr. of sample 9609 | 261987 product. i or 27 J lbs. 27-28 < of alcohol _ t per cent. III. From the specific gravity to ascertain the per centage of alcohol by weight. When it may be inconvenient to perform the short calculation just explained, the per centage* by weight may be ascertained by mere inspection of the following table. 33 Table by Lowitz, showing the Acoholic Content, by weight, of Spirits of different Specific Gravities, from pure Alcohol to pure Water, at 60° and 68° F. 100 parts. Specific Gravity. 100 parts. Specific Gravity. 100 parts. Specific Gravity. Ale. Wat. At C8° At 60° Ale. Wat. At 68° At 60° Ale. Wat. At 68° At 60° 100 0 0-791 0-796 66 34 0-877 0-881 32 68 0-952 0-955 99 1 0-794 0-798 65 35 0-880 0-883 31 69 0-954 0-957 98 2 0-797 0-801 64 36 0-882 0-886 30 70 0-956 0-958 97 3 0-800 0-804 63 37 0-885 0-889 29 71 0-957 0-960 96 4 0-803 0-807 62 38 0-887 0-891 28 72 0-959 0-962 95 5 0-805 0-809 61 39 0-889 0-893 27 73 0-961 0-963 94 6 0-808 0-812 60 40 0-892 0-896 26 74 0-963 0-965 93 7 0-811 0-815* 59 41 0-894 0-898 25 75 0-965 0-967 92 8 0-813 0-817 58 42 0-896 0-900 24 76 0 966 0-968 91 9 0-816 0-820 57 43 0-899 0 902 23 77 0-968 0-970 90 10 0-818 0-822 56 44 0-901 0-904 22 78 0-970 0 972 89 11 0-821 0-825 55 45 0-90.3 0-906 21 79 0-971 0-973 88 12 0-823 0-827 54 46 0-905 0'908 20 80 0-973 0-974 87 13 0-826 0-830 53 47 0-907 0-910 19 81 0 974 0-975 86 14 0-828 0-832 52 48 0-909 0-912 18 82 0 976 0 977 85 15 0-831 0-835 51 49 0-912 0-915 17 83 0-977 0-978 84 16 0-834 0-838t 50 50 0-914 0-917 16 84 0-978 0-979 83 17 0-836 0-840 49 51 0-917 0-920t 15 85 0-980 0-981 82 18 0-839 0-843 48 52 0-919 0-922 14 86 0-981 0’982 81 19 0-842 0-846 47 53 0-921 0-924 13 87 0-983 0-984 80 20 0-844 0-848 46 54 0-923 0-926 12 88 0-985 0-986 79 21 0-847 0-851 45 55 0-925 0-928 11 89 0-986 0'987 78 22 0-849 0-853 44 56 0-927 .0-930 10 90 0-987 0-988 77 23 0-851 0 • 855 43 57 0-930 0-933 9 91 0-988 0-989 76 24 0-853 0-857 42 58 0-932 0-935 8 92 0-989 0-990 75 25 0-856 0-860 41 59 0-934 0-9.37 7 93 0-991 0-991 74 26 0-859 0-863 40 60 0-936 0-9.39 6 94 0-992 0-992 73 27 0-861 0-865 39 61 0-938 0-941 5 95 0-994 72 28 0-863 0-867 38 62 0-940 0-94.3 4 96 0-995 71 29 0-866 0-870 37 6.3 0-942 0-945 3 97 0-997 70 30 0-868 0-872 3G 64 0-944 0-947 2 98 0-998 69 31 0-870 0-874 35 G5 0-946 0-949 i 99 0*999 68 32 0-872 0-878 34 66 0-948 0-951 0 100 1-000 67 33 0-875 0-879 33 | 67 0-950 0*953 i Remarks. This table is exceedingly useful in chemical calculations, and in purchasing spirit of high strength, which is usually sold by weight. IV. From the temperature of the vapor to de¬ termine its alcoholic contents. This method has been proposed by Grdning, and offers a ready means of approximating to the strength of the spirit passing over, at every part of the process of distillation, as well as the value of the wash left in the still. Oper. Thrust the bulb of a thermome¬ ter through a cork inserted in a tube fixed in the head of the still, or other vessel, and note the * Alcohol of the Lend. and Dub. Ph. t Rectified spirit of the L. Ph. } Proof spirit. ALC 40 ALC temperature of the vapor in which it is thus im¬ mersed. Against this number in the following table, will be found the alcoholic contents of the vapor, and in the next column that of the boiling liquid from which it has arisen. Table, by Growing, of the Alcoholic Content of the vapor from mixtures of alcohol and water, and also of the boiling liquid from which they have been disengaged. Temperature of Vapor. Fahrenheit. Alcoholic Content of Vapor by volume per cent. Alcoholic Content of boiling liquid per cent. 170-0 93 92 171-8 92 90 172-0 91 85 172-8 91J 80 174-0 90 70 174-6 89 70 176-0 87 65 178-3 85 50 180-8 82 40 183-0 80 35 185-0 78 30 187-4 76 25 189-8 71 20 192-0 68 18 194-0 66 15 196-4 61 12 198-6 55 10 201-0 50 7 203-0 42 5 205-4 36 3 207-7 28 2 210-0 13 1 212-0 0 0 V. To determine the alcoholic contents of wine, beer, iJ-c. Proc. a. Half fill a graduated tube with the liquor to be tried, and add thereto about 120 or 150 of solution of diacetate of lead, (see below,) then agitate the mixture until the color be nearly removed ; powdered dry carbonate of po- tassa must be next added until it falls down un¬ dissolved, on shaking the liquid; after which, on allowing the tube to repose for a short time, the alcohol will be seen floating on the top of the aqueous portion in a well-marked stratum, and its quantity may be read off by means of the gradua¬ tions on the tube. The solution of lead. Ing. Powdered litharge, 2 oz.; sugar of lead, 3 oz.; water, 1 pint. Proc. Boil to one half in a glass or lead vessel, then put it into a bottle, and cork it close. b. The same may be effected by agitating a little powdered litharge with the sample until it becomes discolored and limpid, when it may be saturated with carbonate of potassa as before. c. Another good way to determine the quantity of alcohol contained in a given sample of wine, is to separate it from the non-volatile constituents by distillation. A very neat apparatus for experi¬ ments of this nature has been contrived by M. Gay Lussae ; but any species of small still or re¬ tort may be employed for the purpose. You take three hundred parts of the liquor to be tried, mea¬ sured in a graduated glass tube. The operation is equally adapted for wines, beer, gin, and all kinds of spirituous liquors. Having inserted the liquor into the still, you carefully and slowly distil over one hundred parts, or one third of the liquor in the still, making use of a graduated tube as the reci¬ pient, and stopping the operation when the distilled liquor reaches the hundredth degree. You then ascertain the alcoholic strength of the distilled liquor by means of the hydrometer, and dividing the result by three, you have at once the per centage of alcohol of the liquor submitted to ex¬ amination. If, for example, the hundred parts of distilled liquor contain thirty parts of alcohol, the wine submitted to distillation contains ten per cent, of alcohol. But if, from want of attention, you distil over more than one hundred parts of the liquor, it will not do to divide the alcoholic strength of the product by three, to obtain the per centage of alcohol of the liquor submitted to dis¬ tillation : you must employ as the divisor, the number which expresses the relation of the vol¬ ume of the distilled product to the bulk of the wine. If, for example, j'ou have one hundred and six parts of distilled liquor, containing (as as¬ certained by the hydrometer) thirty-three parts of alcohol, you divide three hundred by one hundred and six, which gives 2-83, and then divide thirty- three by 2-83, which gives 11-66. The last num¬ ber expresses the per centage of alcohol of the liquor submitted to examination. Remarks. It was at one time maintained by Fabroni and others, that alcohol does not exist in the fermented liquors from which it is procured by distillation, but is, like the essential oils of almond and mustard, formed during that process. The first two of the above processes will, however, clearly demonstrate that such is not the case. The process a was first employed by Brande ; the process b by M. Gay Lussae. The latter chemist has also distilled wine in vacuo at 59° F., and alcohol came over. Concluding Remarks. Several otjier methods of alcoholometry have been adopted at various times, besides those just noticed, but the majority have little merit for accuracy, and are therefore quite inapplicable to the purposes of trade in this country. Formerly the strength of spirit was es¬ timated by what was called the ‘'proof." A little of the spirit was poured upon a small quantity of gunpowder, in a spoon or saucer, and inflamed; if explosion of the powder followed the combus¬ tion of the spirit the sample was said to be above or over proof, but if the contrary, it was declared below or under proof. Hence arose the words proof and proof spirit, which have since been ap¬ plied to spirit of particular strength by Act of Parliament. Another method, is the “ preuve d’Holland” of the French, or the bead still fre¬ quently employed by persons unacquainted with the use of the hydrometer. It consists in shaking the spirit in a vial, and observing the size, num¬ ber, and duration of the bubbles or “ beads,” as they arc called. The larger and more numerous these are, and the more rapidly they break and disappear, the stronger is deemed the spirit. This method, like the last, can but at best afford a mere approximate idea of the strength of spirits, ALC 41 ALC while it is liable to be influenced by circum¬ stances, which will affect the sp. gr. in only a very trifling degree. Thus the addition of a little sugar to the spirit, barely sufficient to lower the hydrometer one degree, will sometimes give to a weak sample the appearance of one many degrees stronger. The gunpowder test is even more fal¬ lacious, for if one spoonful of a given spirit be just sufficient to fire the powder, double the quantity of a spirit 20§ stronger will fail to do so. Love's beads are often employed to ascertain the strength of spirit. (See Spec. Grav.) The sudden in¬ crease of temperature produced by mixing a given weight of the spirit with a given weight of pure water being observed by a thermometer has also been proposed for the same purpose, but neither this nor the last method is capable of great accu¬ racy. The latter plan would require for its appli¬ cation a series of tables based oil experiments which we do not however possess. Before concluding this imperfect memoir on al- coholometry, I think I cannot better consult the interest of those connected with the spirit trade than by giving them the following important ta¬ ble. It shows by mere inspection the variation in the “ richness in alcohol,” and in volume, which spirits undergo b)’ change of temperature. Per¬ sons purchasing spirits during summer, and pay¬ ing for them according to their apparent quantity and strength, will lose considerably when the wea¬ ther becomes colder, without being conscious of such loss from the hydrometer. By the inspection of this table the corrections to be made for change of temperature will become apparent. Table exliibiting the Volume which 1000 gallons of Spirits of different strengths, measured at the given temperatures, will have when measured at 59° F., arranged from Gay Lussac's Tables to his Alcoometre, and adapted to Fahr. Scale by Mr. Cooley. Pure Alcohol Number of gallons which 1000 gallons of spirit at the given temperatures will measure at 59° Fahrenheit. by volume, per cent. 50° 52° 534° 554° 574° 59° 60J 0 624 O | 641° j 664° 68° ! j 0 714° 734° 75}° | 77° 27 iooo 990 995 38 1000 997 997 990 995* 995 29 1000 .. 998 998 997 9964 996 995 9944 no 1000 .. 999 999 998 9971 997 996 995} 995 994* 31 . . 1001 1001 1001 1000 1000 999 9984 998 997 997 996 995} 9944 994$ 32 1002 1001 1001 1001 1000 1000 999 998 9974 997 9964 996 995A 9944 994 33 1002 1002 10014 loot 1001 1000 999$ 999 998 9974 997 9964 9955 995 V 994| 994 34 J 002.1 1002 lOOlf 1001 1001 1000 909 999 998 9971 997 9961 995} 995} 9941 993$ 35 1003 10021 1002 loou 1001 iooo 999$ 999 998 9971 997 9964 9951 995 994} 993$ 30 1003 1002j 1002 10011 1001 1000 999 9981 998 9974 9965 996 9954 995 994$ 9931 37 10031 10024 1002 1001} 1001 1000 9991 998 998 9974 990:4 996 995} 9944 994 9934 38 10031 10021 1002 looil 1001 1000 999 A 998} 998 9974 9965 996 995} 9944 994 993} 39 10031 10021 1002 iuoi4 1001 1000 9991 998$ >398 997 9964 996 995 9944 994 993 40 10034 10021 1002 10014 1001 1000 9997 9981 997| 997 9964 996 995 994} 9934 993 41 10031 1003 1002 1001 . 1001 1000 999 9984 9974 997 9964 9955 995 994 993$ 993 42 10031 1003 1002 1001 1 1001 1000 999 9981 997$ 997 9964 995$ 995 994 993.* 992$ 43 10031 1003 1002 10014 1001 iooo 9994 998 997$ 997 996 995$ 995 994 993} 992$ 44 1004 1003 10021 lomi 1001 1000 999.* 998 9974 997 996 9954 9944 994 993} 992$ 45 1004 1003 10021 1002 1001 1000 999-1 998 997$ 997 996 9951 994$ 993$ 993} 9921 40 1004 1003 10021 1002 1001 1000 9994 998 9974 997 996 9954 9941 993$ 993 9921 47 1004 1003 10024 1002 1001 1000 9991 998 9974 997 996 995 9944 9934 993 9921 48 1004 1003 10021 1002 1001 1000 9994 998 9974 9965 996 995 9941 9934 993 992} 49 1004 10031 10024 1002 looi 1000 9994 998 9974 9964 996 995 994} 9931 992$ 992} 50 1004 10031 1002! 1002 1001 1000 9994 998 997.4 9964 996 995 994} 993.| 992$ 992 51 10041 10031 1002! 1002 1001 1000 999,4 998 9974 9964 996 995 994 9931 992} 992 52 10041 10031 10034 1002 1001 1000 9994 998 9974 9964 9954 995 994 993} 9921 992 53 10041 10031 10024 1002 1001 1000 9994 998 9974 996$ 9954 995 994 993} 9921 991} 54 1004* 10031 10024 1002 1001 iooo 999f 998 9974 996$ 9954 995 994 993} 9924 991} 55 10041 10031 10024 1002 1001 1000 9994 998 9974 9964 9954 995 994 993 992} 991} 5l> 10O41 10034 10024 1002 1001 1000 9994 998 9974 9964 9954 9944 994 993 992} 9911 57 10041 10034 10024 1002 1001 1000 9994 998 997 9964 9954 9944 994 993 992 9911 58 1004i 10034 10024 1002 1001 1000 9994 998 997 9964 9954 994J 9934 993 992 9911 59 10041 100.34 10024 1002 1001 iooo 9994 998 997 9901 9951 994$ 9934 993 992 991} 00 10044 1003* 10024 1002 1001 iooo 999 : 998 997 9964 9951 994$ 9931 992} 992 991} 61 10041 10034 10024 10024 1001 1000 999 t 998 997 9964 9954 994$ 993$ >392j 992 991 02 10041 10034 1002$ 10024 1001 1000 9994 998 997 9964 9954 9944 993A 992$ 991} 991 63 10041 10031 10024 10024 1001 1000 9994 997 : 997 9964 9954 9944 993A 9924 991} 991 04 10041 10031 1002$ 10024 iooi 1000 9994 997 ■ 997 9904 9954 9944 9934 9924 991} 991 65 10041 1003.) 10024 10024 1001 1000 9994 997 ■ 997 9964 9954 9944 9931 992 V 991} 991 66 10041 10031 1002$ 1002I 1001 1000 9994 997 997 9964 9954 9941 9931 992A 9911 990} 67 10041 10031 10024 10024 iooi iooo 9994 997 997 9964 9954 9944 9931 9924 9914 990} 68 10041 10031 1003 10024 1001 1000 9994 997; 997 996 9954 9944 993} 9924 9914 990} 69 10041 1004 1003 1002$ 1001 1000 909 997: 996$ 996 9954 9944 993} 992$ 9911 990} 70 1004 i 1004 1003 10024 1001 1000 999 997 996$ 996 9954 9944 993} 992} 9914 9904 71 10041 1004 1003 1002-4 1001 1000 999 9973 9964 996 995 9944 993} 992} 991} 990* 72 10041 1004 1003 10024 1001 1000 999 997: 996:4 996 995 994 993} 992} 991} 73 10041 1004 1003 10024 1001 1000 999 9973 9964 996 995 994 993 992 991} 74 10041 1004 1003 ioo24 1001 1000 999 997; 9964 996 995 994 993 992 991} 9.X)£ 75 1005 10041 1003 10024 iooi 1000 998 997 , 996j 996 91)5 994 993 992 76 1005 10041 1003 10024 1001 1000 998: 9974 996$ 996 995 994 993 992 77 1005 10041 1003-1 10022 1001 1000 998 9974 996$ 996 995 994 993 992 78 1005 1004* 10031 10024 iooi 1000 998: 9971 996$ 995$ 995 9934 993 992 79 10051 10041 1003-1 10024 1001 1000 998: 9971 9964 995$ 995 993} 1 9924 991$ 80 10051 10041 10031 10024 1001 1000 998 9974 9964 9954 ! 9944 1 993} 992} 991$ 1 6 ALD 42 ALE Table continued. I >lire Number of gallons which 1000 gallons of spirit at the given temperatures will measure Alcohol at 590 Fahrenheit, by volume, per cent. 50° 52° 531° 55 4 0 571“ 59“ 60$“ G2i“ 64J° 664“ 68“ 69$“ 71£“ 734“ 75$“ 77“ 81 10051 10041 10031 10024 1001 1000 998J 9974 9904 9954 994] 9934 9924 991$ 990$ 990 82 10051 10041 10031 10024 1001 1000 9984 9974 996| 99.>4 994] 993| 992] 99l| 990$ 990 83 10054 10U44 10034 10021 1001 1000 9984 9974 9964 9954 9943 9934 9924 9914 990$ 989$ 84 10054 10044 1003A 10021 1001 1000 9984 9974 9964 905A 994/. 9934 9924 991* 9904 989$ 85 10054 1004-1 10034 1002] 1001 1000 9984 9974 9964 995& 9944 9934 9924 9914 9904 9894 86 10054 10046 10035 10021 1001 1000 998A 9974 9964 9954 9944 9934 9924 9914 9904 9894 87 1005J 10041 10034 1002] 1001 1000 9984 9974 9964 9954 9944 9934 9924 9914 9904 9894 88 10051 10041 10031 1002) 1001 1110(1 99 si 997* 996} 0954 9944 9934 9024 9914 89 10051 10041 10031 1002) 1001 1000 998$ 9974 9964 9954 9944 90 10051 10041 10031 1002] 1001 1000 9984 9974 990 91 1005$ 10041 10031 .. .. 1000 92 1006 1005 1004 1000 ALDEHYDAMMONIA. A compound of carbon, hydrogen, oxygen, and nitrogen, discov¬ ered by Doebereiner and Liebig. Prep. Sulphuric acid 6 parts; water 4 parts; alcohol, of 80$, 4 parts; hyperoxide of manganese in fine powder, 6 parts. Proc. Dilute the acid with the water, then carefully add the alcohol, and next the manganese ; agitate and distil with a gentle heat, from a spacious retort into a receiv¬ er surrounded with ice, and connected with the former perfectly air-tight. When six parts have distilled, re-distil this portion from its own weight of dried muriate of lime, until three parts have come over, which must be again rectified in the same manner, until I 4 part of liquid is obtained in the receiver. This liquid must then be mixed with an equal bulk of ether, and the mixture saturated with dry ammoniacal gas; brilliant colorless pris¬ matic crystals will then form, which, after washing with ether and drying, are pure aldehydammonia. Prop. ij-c. Smells like turpentine ; melts at 1G0° ; volatilizes, unchanged, at 212° ; decomposed by exposure to the air; soluble in most menstrua ex¬ cept ether. Use. To make aldehyde. ALDEHYDE. Syn. Hydrate of Oxide of Acetule. A compound of carbon, hydrogen, and oxygen. Discovered by Liebig. Prep. Dissolve aldehydammonia in an equal weight of water; place the solution in a retort, and add rather less than an equal quantity of sul¬ phuric acid, diluted with about half its weight of water; then distil as above. Rectify the product twice from its own weight of dried muriate of lime, at a heat not exceeding 86° Fahr. Prop. An ethereous liquid, boiling at 72 ° ; neu¬ tral, inflammable, mixes with water, alcohol, and ether; decomposed by exposure to the air, into liquid acetic acid ; spoils by age. ALDEHYDIC ACID. Syn. Acetulous Acid. Lampic Acid. An acid not perfectly known, but supposed by Liebig to bo the lampic acid of Davy and Faraday, or at least its essen¬ tial part. Prep. Digest oxide of silver in aldehyde, decant and pass sulpbureted hydrogen through the liquid to throw down the silver. The product is a weak acid, forming salts called aldehydates with the bases. These salts suffer decomposition during the evaporation of their solutions, and hence cannot be obtained in the dry state. ALE. Syn. Barley Wine. Ala. Cerevisia. A pale-colored liquor, brewed from lightly-dried malt. It is usually described as containing more saccharine matter and mucilage than beer or por¬ ter ; but this is not a characteristic of the finer kinds of ale, as Old Burton, Scotch, East India, and other varieties, that have undergone a tho¬ rough fermentation. New or mild ale, on the contrary, abounds in undecomposed sugar and gum, and is thus rendered more nutritious, though less alcoholic, than the above varieties. Process of brewing ale. The various opera¬ tions of brewing are nearly the same for every spe¬ cies of malt liquor, the differences in the products arising from the materials employed, the heat of the water used for mashing, and the temperature at which the fermentation is conducted. (See Brewing.) For ale, pale or lightly-dried malt should be chosen, as well as pale hops, if it be de¬ sired to brew a liquor possessing but little color; and the fermentation should be carried on at a low temperature. Almost every county in England has its variety of ale, but the difference consists chiefly (the same quantity of malt and hops being used) in the preparation of the malt. The water may in some cases vary in quality, tlm boiling may be longer or shorter, or the liquor may be turned on at a different heat; but these circum¬ stances being considered, one general process serves for the whole, as before observed. For im¬ mediate use, the malt may be all pale; but if brewed for keeping, or in warm weather, one- fourth should be amber malt. 6 lbs. of Kent hops should be used to the quarter, or 8 to 10 lbs. for keeping ale. The stronger ales contain about 8$ of absolute alcohol; ordinary ales from 5 to 6$. ALE, BARNSTAPLE. Boil the water, then throw two pails of cold water into the mash tun, and afterwards the boiling water ; then immediate¬ ly put in the malt, half a bushel at a time. After stirring it till it is soaked, cap it with malt or bran, cover it close, and let it stand three hours; then see if the mash is sunk in the middle; if so, it must be filled level with boiling water, to stand half an hour; when it should be run off - in a goose-quill stream, and be returned upon the grains, by a bowl or pailful at a time, as far back as possible from the cock, until the liquor strains through the body of the grains, and at lust comes very fine ; otherwise the tliick parts are forced ALE 43 ALE down to the cock. This is called “ doubling continue to do so for half an hour, then stop, and let it stand half an hour longer in winter, but not in summer. Then rub four pounds of hops very [ fine into the sieve, for the wort to run through; do not draw it off too near before lading over more boiling water out of the copper. This is to be continued until the whole quantity of ale wort is obtained, which, with all the hops, is to be boiled till the liquor breaks or curdles. Now empty all into large tubs or coolers; work, when cold, with the same hops altogether, thus: put a little yeast, and that not a day old, to a quantity, and mix that with the rest, to work 12 or 14 hours, and then strain it directly into the barrel, where keep filling it until it has done working. ALE, BAVARIAN. This is a beer which has been made to ferment at a low temperature, until all the substances which favor acetification have been rendered insoluble. The fermentation is conducted in wide, open, shallow vessels, which afford free and unlimited access to atmospheric oxygen, and this in a situation where the tempe¬ rature does not exceed 46° to 50 g Fahr. A sep¬ aration of the nitrogeneous constituents, i. e., the exciters of acidification, takes place simultaneous¬ ly on the surface and within the whole body of the liquid. The clearing of the fluid is the sign by which it is known that these matters have sep¬ arated. The beer obtained in this way is invaria¬ bly far superior, in quality and stability, to that brewed according to the common method. (Lie¬ big.) To be enabled to keep the temperature at the proper point, the operation is conducted in a situation removed as much as possible from the influence of atmospherical changes of tempera¬ ture, and at such seasons as are favorable to the same. ALE, BURTON. This is a strong species of ale, of which only a barrel and a half is drawn from a quarter of malt. Temperature for the first mash 170°, and for the second 180°, followed by a mash for table beer at 165°. It is tunned at 53°, and cleansed at 72°. The finest pale malt, ground two days before using, together wfith the best Kent hops, (6 to 8 lbs. per quarter,) are em¬ ployed for this ale. Remarks. The “ East India” ale, brewed by Bass & Co. of Burton, is perhaps as near an approach to wine as malt liquor is ca¬ pable of receiving; it is indeed the “ wine of malt.” ALE, DORCHESTER. This is made with ^ pale and § amber malt, with 6 or 7 lbs. of hops to the quarter. The temperature of the first mash is 170°, and of the second 180° ; boiled for 30 minutes, and the yeast added, when a head gath¬ ers on the gyle-tun; work until the head begins to fall, then cleanse and fill up the casks as long as they continue to work. Two barrels per quarter. ALE, EDINBURGH. Employ the best pale malt. 1st. Mash two barrels per quarter, at 180° ; mash three quarters of an hour, let it stand 1 hour, and allow half an hour to run off the wort. 2d. Mash 1 barrel per quarter, at 183°; mash three quarters of an hour, let it stand three quar¬ ters of an hour, and tap as before. 3d. Mash one barrel per quarter, at 170°; mash half an hour, let it stand half an hour, and tap as before. The first and second wort may be mixed together, boiling them about an hour or an hour aud a quar¬ ter, with a quantity of hops proportioned to the time, the beer is intended to be kept. The first two may be mixed at the heat of 60° in the gyle- tun, and the second should be fermented separate¬ ly for small beer. Remarks. The best hops should be used, in the proportion of about 4 lbs. for every quarter of malt employed. ALE, ESSEX. This ale is brewed by putting boiling water into the mash-tun, and adding there¬ to some cold water, and then the malt, gradually, until a cover of dry malt is left on top ; it is then allowed to stand three hours ; in the mean time a similar mash is made with half the previous quan¬ tity of malt, and the same measure of water, in another tun, as soon after the first as possible; both worts are drawn oil’ simultaneously, and the latter serves as a second water for the malt used for the former. The smaller quantity of malt is then mashed a second time with water. The first wort is boiled an hour, or until it breaks into large flakes, when half of it is taken out, and the re¬ maining raw wort added to it, and the boiling con¬ tinued until it again breaks. The wort is now drained oft' from the grains and boiled, and a fresh mash made with the wort from the second tun, for the larger quantity of malt, and very hot water for the other; after an hour it is drawn off, and another mash made for small beer. The propor¬ tion of hops is 2J lbs. per quarter. This system of mashing, which has no advantage over the. usual way, has been called “ succession mash¬ ing.” ALE FOR PRIVATE FAMILIES. A bush¬ el and three quarters of ground malt and a pound of hops are sufficient to make 18 gallons of good family ale. That the saccharine matter of the malt may be extracted by infusion, without the fa¬ rina, the temperature of the water should not ex¬ ceed 165° or 170° Fahrenheit’s thermometer. The quantity of water should be divided into two portions, one of which should be poured upon the malt as speedily as possible, and the whole being well mixed together by active stirring, the vessel should be closely covered over for an hour; if the weather be cold, for an hour and a half. If hard water be employed, it should be boiled, and the temperature allowed, by exposure to the atmosphere, to fall to about 165° Fahr.; but if rain water is used, it may be added to the malt as soon as it reaches the point. After standing the proper time, the wort must be drawn off into another vessel, aud the second portion of the water poured on, which should be allowed to mash an hour. The first wort may then be boiled with ^ lb. ot hops for one hour, by which time the second mashing will be ready to be drawn off, and should be boiled for half an hour, with \ lb. of fresh hops. The two liquors should now be mixed and cooled down to the tem¬ perature of 60° or 65°, when a pint of good thick yeast should be well stirred in, and as soon as the fermentation is completed, the liquor may be drawn off into a clean cask previously rinsed with boiling water. When the slow fermentation which will ensue has ceased, the cask should be loosely bunged for two days, after which, if the liquor be left quiet, the bung may be properly fastened. ALE 44 ALE Pale malt is the best, because, when highly dried, it does not afford so much saccharine matter. If the malt be new, it should be exposed to the air, in a dry room, for two days previously to its being used. A third mashing may be made for table beer. ALE, LONDON. I. Pale malt, 14 quarters ; hops, 112 lbs. ; mash with 28, 18, and 18 barrels of water; boil with the hops, cool, and set with 36 lbs. of yeast; cleanse with salt, 3 lbs. Prod. 34 barrels, or 1| gallon for each gallon of malt employed. II. (To brew two barrels from a quarter of malt.) Turn on two barrels at 175° ; mash one hour, and let it stand for the same time. For sec¬ ond mash, turn on one barrel at 160° ; mash one hour, and stand one hour: boil the first wort brisk¬ ly for one hour ; and boil the second two hours, or till the whole is two barrels. Cool down to 60°, and tun. Cleanse on the fourth day at 72°, pre¬ viously mixing in 2 ounces of ginger, £ an ounce of salt, and a handful of flour. Keep the working tun closely covered, and just before the head be¬ gins to fall, skim the top, and rouse in the rest. When the blebs are large and on the fret, rouse in ^ an ounce of salt, a handful of malted bean-flour, and some fresh yeast, after which it will ferment more kindly, and the cleansing may soon follow, with the new head on. Take care to fill up the casks while working, and before bunging put a handful of scalded hops into each. ALE, NOTTINGHAM. This is usually brew¬ ed by three mashings in the common way, but a much longer time is occupied in the mashing, and after drawing off each wort, the grains are washed by pouring over them fresh water from the copper, by two or three bowlfuls at a time. The boiling is conducted in separate portions for each wort, and the hops, enclosed in a coarse canvass bag, are only allowed to boil for half an hour, when they are taken out, and the boiling continued until the bub¬ bles break into little ragged particles. The quan¬ tity of hops is divided between the boilings, and frequently the second and third worts are boiled together. ALE, RINGWOOD. This brewing produces two barrels and a half from the quarter. The best pale malt and pocket hops are used, at the rate of 6 lbs. to the quarter. Turn on first mash at 180°, and second mash at 190°. Pitch the tun at 60°, and cleanse at 80°. Mash successively one hour, and three quarters of an hour, standing an hour and a half, and two hours. Add in the tun 2 lbs. of yeast for every barrel, and coat with salt and flour after the first skimming. ALE, SCOTCH. This ale is brewed from the finest pale malt, (made from the best English bar¬ ley,) and the best East Kent Hops, or for long keeping, Farnham’s or Country’s. The brewing is restricted to the colder portions of the year, as it never succeeds so well during the months of May, June, July, August, and September. Only one mash is made, and that at a temperature of about 180°, with one-third of the quantity of the water necessary for the brewing. The mash-tun is then covered up for half an hour, when the wort is drawn off, and a quantity of water, at the same temperature as before, sprinkled uniformly over its surface. This is performed by throwing the water into a vessel with a bottom full of holes, somewhat resembling a shower-bath, from whence it de¬ scends and gets equally distributed over every por¬ tion of the malt. After an interval of about twenty minutes, this wort is drawn off from sev¬ eral small cocks or holes, placed round the circum¬ ference of the bottom, by which means the hot water is made to percolate equally through every particle of the mass. This operation, called “ sparging,” is performed a second time, with a fresh portion of hot water, and after a like inter¬ val, is again drawn off. This process is repeated several times, until the density of the mixed worts becomes adapted to the quality of the ale required. Usually eight or ten “ spargings” are employed, the latter at about 5° or 10° cooler than the first. The skilful brewer so divides his water that it may produce a wort of the proper gravity ; but when a very strong one is required, the latter “ sparges” are used for table beer, or as water for mashing a fresh quantity of malt. In this way, 1 quarter of malt will yield full 81 lbs. of extract. The wort is next boiled, with 4 lbs. of hops to every quarter of malt, and afterwards cooled down to 50° before adding the yeast. The latter must not exceed half a gallon for every 100 gallons of wort. The fermentation now commences and proceeds slowly, and in some brewings is accelerated by rousing up twice a day. Should more yeast be absolutely required in a few days, a little may be added. The fermentation generally continues for 15 to 20 days; and the ale is not cleansed before the de¬ gree of attenuation does not exceed J lb. per diem, and not more than ^ of the original gravity of the wort remains. This process is then performed by drawing off without skimming. As soon as the fermentation is finished, the ale is put into care¬ fully prepared casks, and stored in a cold cellar. Here it soon becomes fine, and seldom wants racking before sale. The usual gravity per barrel of the best Scotch ale is about 38 or 40 lbs., and is seldom lower than 32 lbs. or higher than 44 lbs. ALE, TABLE. This is usually made by mash¬ ing the grains after the wort for the strong ale or beer has been drawn off; but if a separate brew¬ ing be made, the following are good proportions :— Pale malt 1 quarter ; mash with 4, 3, and 2-J bar¬ rels of water; boil with 5 lbs. of hops, set with 1 gallon of yeast, and cleanse by beating the head in and letting it work out. Prod. 8-J barrels, or full 4 gallons of ale for 1 of malt. ALE, WELSH. Take 3 quarters of the best pale malt and 25 lbs. of hops; turn on the first liquor at 178°. Mash for an hour and a half, and stand two hours. Turn on second liquor at 190°, and stand two hours. Boil an hour and a half; pitch the tun at 62°, and cleanse at 80°, using salt and flour. After the second mash, turn on for table beer at 150°. Mash three quarters of an hour, and stand two hours. ALE, WHITE, (DEVONSHIRE.) Boil to¬ gether 12 gallons of pale ale-wort, 1 handful of hops, and 4 or 5 lbs. of grouts; cool, and add of yeast 3 lbs. When it is in a state of lively fer¬ mentation, bottle in strong stone half-pints ; well cork them down, and wire them. Remarks. This is much drunk in some parts of Devonshire. It effervesces when opened. ALE, WINDSOR. This ale is brewed from ALK 45 ALK the best pale malt and hops. Turn on the first water at 180° ; mash 1^ hour, and stand 1 hour; boil 1 hour. Turn on the second liquor at 190°; | stand J of an hour; boil 3 hours. Turn on the third liquor at 165° ; mash J of an hour; stand f of an hour. Pitch the tun at 60° ; cleanse at 80° on the third day. Skim as soon as a close yeasty head appears, until the yeast ceases to rise, then rouse in J lb. of hops per quarter. ALE, YORKSHIRE OAT. The malt used is made from oats of the white sort, and dried with coke. Mash 1 quarter of ground malt with 44 gallons of cold soft water, and let it stand 12 hours ; then draw off the wort, and infuse therein for 3 hours 2 lbs. of hops, well rubbed between the hands; next strain; tun it, and work it briskly with yeast for two or three days ; cleanse, and in ten days it will be fit to bottle. It drinks very ! smooth, brisk, and pleasant, but will not keep. It looks very much like white wine. ALIZARINE. Syn. Pure madder red. Prep. I. Expose madder red to a gentle heat, when the alizarine will sublime, and may be collected. II. Add powdered madder cautiously to its own weight of oil of vitriol, and mix with a glass rod ; then wash the charred mass with clean cold wa¬ ter ; dry, and sublime as before. Prop. Orange-red crystals, very soluble in alka¬ line solutions, which it colors violet; dyes mor¬ danted cloth red. Remark. The name is derived from Ali-zari, the commercial name of madder, in the Levant. ALKALIS. (From the Arabic al, an essence, and kali, the plant from which soda was first ob¬ tained.) Substances which possess the property of forming salts with the acids, and for the most part of turning the vegetable blues to greens, and yellow turmeric paper brown. The principal alka¬ lis are soda, potassa, and ammonia. The first has been called the mineral, the second the vege¬ table, and the third the volatile alkali ; but this distinction is now nearly obsolete. Soda and po¬ tassa have also been called the fixed alkalis, from their permanence in the fire. Hist. At the time when Lavoisier declared oxy¬ gen to be the universal acidifying principle, Mor- veau conjectured hydrogen to be the alkalifying principle ; but it was afterwards demonstrated by Sir H. Davy, that potassa and soda are actually the oxides of the metals, potassium and sodium. Ammonia is a compound of nitrogen and hydro¬ gen. Dr. Murray conceived that either hydrogen or oxygen might generate alkalinity, but that a combination of the two was necessary to give this condition in its utmost energy. This theory is not, however, borne out by the observed phenomena of chemistry. Gay Lussac conceives alkalinity to be the result of “ the alkalifying property of the met¬ al, and the acidifying property of the oxygen, modified both by combination and by the propor¬ tions but this “ coalition” theory is far from sat¬ isfactory. Of late years the list of alkalis has been greatly extended by the discovery of several vege¬ table principles possessing important properties and forming salts with the acids. (See Alka¬ loids.) Prop., Char., cj-c. Potassa, soda, and ammonia, are known by the following characteristics :—An acid urinous taste ; a great degree of causticity; turning vegetable blues green, and yellows brown ; forming soaps with the fixed oils ; solubility in wa¬ ter, and when pure in alcohol; forming salts with the acids ; solubility of their carbonates; action of their carbonates on vegetable colors. Caution. The pure or caustic alkalis should be kept in glass bottles, well secured from the air, as they rapidly absorb carbonic acid and become car¬ bonates. ALKALIMETER. A measurer of alka¬ linity. ALKALIMETRY. The art or method of de¬ termining the amount of pure alkali contained in any given sample. Remarks on the principles of alkalimetry, cj-c. The common method of alkalimetry is founded on the known quantity of pure alkali, which is required to saturate a given weight of dilute sulphuric acid. The glasses, or alkalimeters, as they are called, with which the operation is performed, are usually graduated into 100 parts, for the purpose of exact¬ ly estimating the quantity of acid employed. As the sulphuric acid, however, acts upon the muri¬ ates and sulphurets usually present in the alkalis of commerce, this plan does not admit of great ac¬ curacy, unless proper precautions are taken to avoid the source of error. Some years ago the German soap-boilers estimated the strength of their ashes by merely pouring a quart of water on a pound of the former, and then putting in a piece of Dutch soap, added water, in small portions at a time, until it sank. The more water required to effect this object, the richer the ashes were supposed to be in alkali. This plan was also employed at no very distant period in some of the remoter parts of the United Kingdom. Alkalimetry has lately en¬ gaged the attention of some eminent chemists, and by following their suggestions, the “ riclmess” of any sample of ashes, barilla, or alkalis may be obtained with great precision. The importance of this subject to the soap-maker and manufacturing chemist must at once be evident. The following are among the most approved methods of pro¬ cedure. I. Oper. Pulverize a little of the sample, and weigh therefrom exactly 100 grs., agitate it with about half an ounce of hot water in a vial or small tube, then allow it to settle, and pour off the clear into another tube or vial; repeat the process with a second and third portion of hot water, or until nothing soluble remains, observing each time to allow the liquid to settle before pouring it off; the mixed liquid is then tested as follows:—the test acid described below is poured into the glass tube imtil it reaches exactly to the line marked by the name of the alkali under examination ; water is then poured in to the line marked 1 or 1000, and the whole is well mixed by placing the thumb on the orifice of the tube and shaking it well. The measure of this dilute acid must then be carefully observed, and water added to make up the. proper quantity as before ; should it be lower than the mark, agitation being again employed. The test liquor thus prepared is then to be carefully added to the solution of the alkali just described until it be perfectly neutralized. The quantity of the test liquor used must next be read off from the graduated part of the tube, each larger division of which will represent 1 gr. per cent, of the pure ALK 46 ALK alkali, or its carbonate, as the case may be, in the sample under examination. The glass tube, or Faraday's alkalimeter, as it is called, is here represented, and is about 9J inches long, and \ of an inch wide ; it is gradua¬ ted into 100 parts, each of which represents 10 grs. of water. Opposite the numbers 23-44, 48’96, 54-63, and 65, are cut the words written in the margin, and indicate the quantity of test acid to be employed for each of these alkalis. The test acid being then poured in up to the proper marks, and the tube filled up to 1000 with pure water, gives a test solution equal to 100 grs. of the given alkalis. Consequently, the number of its divisions consumed to produce saturation, will exactly ex¬ press the value per cent. grs. 1000 Soda Potassa. Carbonate of Soda . . Carbonate of Potassa . —15 —20 a> 30 — 35 40 45 50 — 55 60 — 05 70 75 — 80 85 90 95 -100 The test acid is prepared by adding pure water to pure sulphuric acid until the specific gravity is reduced to 1-127 at 60° F., (about 1 measure of acid to 4 of water.) The sp. gr. must be carefully ascertained by means of the sp. gr. bottle, and its strength checked by adding to 100 grs. of it, chlo¬ ride of barium until it no longer produces a precipi¬ tate. This, when washed and dried at a low red heat, contains 33-3 per cent, of sulphuric acid, from which the strength of the test acid may be calcu¬ lated. This is an easy method of alkalimetry, and admits of ascertaining the quantity of alkali to the 4 or 4 of 1 per cent. It is best to keep a quantity of the test acid always ready prepared, as it saves trouble. Should a Faraday’s alkalimeter not be at hand, any other mode by which the test liquor can be accurately measured will do as well. II. Dissolve 100 grs. of alkali, as described in the last method, then take a known weight of the test acid prepared as directed below, and proceed to neutralize the alkaline solution therewith in the way above mentioned ; then again weigh the test acid and note the quantity consumed ; the loss of weight divided by 10 gives the real per centage of pure alkali. Test acid for soda. Add pure sulphuric acid to distilled water until the sp. gr. becomes about 1-109 (about 5 water and 1 acid,) and 100 grs. of which saturate exactly 17 grs. of pure carbonate of soda dried at a dull red heat; or which is the same, 313 grs. should contain exactly 40 grs. of real sulphuric acid, when 10 grs. will be equivalent to 1 gr. of pure soda. The strength may be also tested by chloride of barium. Test acid for potassa. This acid should be weaker than the last, its sp. gr. about 1-069 or 1-070 ; 471 £ grs. should contain exactly 40 grs. of real sulphuric acid, and 1000 grs. should neutral¬ ize exactly 664 ff rs - of dry carbonate of soda. Remarks. The most convenient vessel to con- i tain the test acid during the operation is Schuster’s ! alkalimeter, described under the article Acetim- etry. This method of alkalimetry admits of great accuracy. By careful manipulation the content of real alkali may be estimated to the i one-tenth of 1 per cent. (C. Watt, jun., Chemist, I No. 50.) The art of weighing admits of much i greater accuracy than that of measuring, espe- I cially where small quantities are concerned. This j is the method employed at Apothecary’s Hall, at | the Polytechnic Institution, (by Mr. L. Thomp- i son,) in the Laboratory of Messrs. Hawes, and in various other places where great precision is de¬ sired. III. (Method of Fresenius and Will, of Giessen .) Oper. The flask D (article Acidi.me- try) is about half filled with oil of vitriol, and the sample of alkali is put into the flask A, and water poured on until it be almost half full. The tubes are then fitted into the apparatus quite air-tight; the end of the tube b is fastened with a bit of wax, and the whole is carefully weighed. The appa¬ ratus is now removed from the scales, and the mouth applied to the end of the tube h, and the air in the flask B rarefied by suction ; the conse¬ quence of which is, that the oil of vitriol in B flows over into A. The evolution of carbonic acid im¬ mediately commences, which, from the construc¬ tion of the apparatus, has to pass through the oil of vitriol, before it can escape by the tube d, by which means it is rendered quite dry. Whenever the effervescence flags, a little more acid must be sucked over, until the whole of the carbonate be decomposed, after which an additional quantity is made to pass into A sufficient to raise the temper¬ ature considerably, which will have the effect of expelling all the gas absorbed by the fluid during the operation. As soon as this is completed, the wax is removed from the aperture b, and suction applied to h until all the carbonic acid gas in the apparatus is replaced by atmospheric air. The whole must now be allowed to cool, when it^must be again weighed. The loss of weight gives ex¬ actly the amount of dry carbonic acid gas that was contained in the specimen, from which the weight of pure alkali is estimated. Every 22-12 grs. of dry carbonic acid gas represent exactly 31-3 grs. of pure soda, and 47-15 grs. of pure potassa. Remarks. Should the specimen contain caustic potassa, (as many of those of commerce do,) it should be triturated, previously to testing, with an equal weight of pure quartz sand, and about 4 of its weight of carbonate of ammonia added ; the mixture is then placed in a capsule and moistened with water, and a gentle heat applied until it be quite dry, and all the ammonia expelled. Should sulphuret of potassium or caustic soda be present in the sample, the same method must be followed, except that instead of water the powder should be moistened with liquor of ammonia; and in the case of soda, the quantity of carbonate of ammo¬ nia should be at least equal to half the weight of the test specimen. It will thus be seen that unless for carbonates, (unmixed with sulphurets, bicar- ALK 47 ALK bonates, or caustic alkali,) this method requires several operations, and is consequently very trou¬ blesome and liable to error, except in expert hands. It is, however, a ready and elegant way of testing the pure carbonates. Concluding remarks on Alkalimetry. Rules for sampling, cJ-c. As each sample is taken from the cask, place it at once in a i aide-mouth bottle, cork it up immediately and number it. The sam¬ ple should be drawn from as near the centre of the cask as possible. Before proceeding to the assay, throw the contents of the bottle upon a piece of clean paper, crush the lumps, and mix them with the small; reduce the whole to coarse powder as rapidly as possible, and weigh the number of grains for trial at once. In a number of casks, at least § of them should be tested. Assays of soda should never be made while warm, as it will thereby fre¬ quently indicate 1 or 2 per cent, more alkali than when it has been cooled down and packed in casks. The method of trying the density of the test acid by merely dropping a bead of a known sp. gr. into it, as is frequently recommended by chemical reformers, is not sufficiently accurate to be depended on. Too much care cannot be taken to ensure the test acid of the proper strength, of which the sp. gr. alone is an insufficient proof. It is always best to keep a stock of the test acid (properly made and proved) ready for use. Those desirous of entering more largely into the subject of acidimetry, alkalimetry, Ac., are re¬ ferred to Bullock’s “ Translation of Fresenius and Willsome valuable papers by Mr. C. Watt, jun., in the fifth volume of the “ Chemistand to a paper by Dr. Ure, in the third volume of the “ Pharmaceutical Transactions.” ALKALOIDS. Syn. Vegetable Alkalis. Organic Alkalis. Organic Bases. Substances possessing basic and alkaline properties derived from the vegetable kingdom. They are compounds of carbon, hydrogen, azote, and oxygen, and have hence been distinguished by Dr. Collier, by the mnemonic word, “ chaos,” the first four letters be¬ ing the initials of the elements, and the “s” show¬ ing that they are salifiable. Some of the alka¬ loids are the most violent poisons with which we are acquainted; one-fiftieth of a grain of pure aconitina has endangered life. (Pereira.) The greater number possess similar properties to the plant from which they are extracted, but in an eminently concentrated degree. The following table exhibits the principal alkaloids described in the body of this work, together with the plants which yield them: Alkaloids. Aconitina . . Aricina . . . Atropia . . . Brucia . . . Cinchonia . . Codeia . . . Conia .... Corydalia. . . Cynapia . . . Daturia . . . Delphia . . . Digitalia . . . Emetina . . , Plants. . Ilyoscyamus Niger. . Opium. . Nicotiana Tabacum. . Meuispermum Coculus. . Cinchona Cordifolia. . Sanguinaria Canadensis. . Solanum Nigrum. . Opium. . Veratrum Sabadilla. The following general method of procuring the alkaloids will be found applicable to such as full directions are not given for under their respec¬ tive heads. 1. (When the base is insoluble in water, non¬ volatile, and existing in the plant in an insoluble form.) Proc. Boil or macerate the bruised plant in water acidulated with muriatic acid, filter, neu¬ tralize the acid with an alkali, (ammonia, lime, or magnesia,) and collect the precipitate, which must be purified by resolution in dilute acid, digestion with animal charcoal, and subsequent crystalliza¬ tion or precipitation by an alkali; or the first pre¬ cipitate may be purified by dissolving it repeatedly in alcohol. 2. (When the base is insoluble in water, and non-volatile, but existing in the plant in a soluble state.) Proc. Boil or macerate in hot water as before ; filter and precipitate by adding an alkali; purify as last. 3. (When the base is soluble in water, and non-volatile.) Proc. Make an infusion with a di¬ lute acid, (muriatic;) concentrate by a gentle heat; treat the liquor with potassa and ether, (conjointly ;) decant and evaporate. 4. ( When the base is both soluble in water and volatile.) Proc. The vegetable or its extract may be mixed with potassa and distilled ; the product, neutralized with oxalic or sulphuric acid, carefully evaporated to dryness, and digested in alcohol, and this solution agitated with potassa and ether; the ethereal solution thus formed, if carefully evapo¬ rated, leaves the base nearly pure. It may be further purified by cautious distillation. Remarks. The above is a mere view of the four general processes of extracting the alkaloids, which, for success, require considerable address in manipulating. The plan adopted for the extrac¬ tion of the principal alkaloids of commerce, will be found fully described under their respective heads. ALKALOIDS, TESTS FOR THE. Per- chloride of gold is a more decisive test of certain vegetable alkalis than the double chloride of so¬ dium and gold, already employed for this purpose. The following are the colors of the precipitates which it produces with the salts of the annexed alkalis dissolved in water: quinine, buff-colored; cinchonine, sulphur-yellow; morphine, yellow, then bluish, and lastly, violet; in this last state the gold is reduced, and the precipitate is insoluble in water, alcohol, the caustic alkalis, and sulphu¬ ric, nitric, or hydro-chloric acids; it forms with aqua regia a solution which is precipitated by pro- 1 tosulphate of iron; brucine, milk-, coffee-, and Plants. Aconitum Napellus. Arica Bark. Atropia Belladonna. Stryehnos Nux Vomica. Cinchona Laucifolia. Opium. Conia Maculatum. Corydalis Tuberosa. jEthnsa Cynapium. Datura Stramonium. Delphinium Staphisagria. Digitalis Purpurea. Cephaelis Ipecacuanha. Alkaloids. Hyoscyamia Meconia Morphia ( Narceia r Narcotina J Nicotina . Piero toxia Quinia Sanguinaria Solania Thebaia . Veratria . f ALK 48 ALK then chocolate-brown ; strychnine, canary-yellow; veratrine, slightly greenish-yellow. All these precipitates, with the exception men¬ tioned, are very soluble ixr alcohol, insoluble in ether, and slightly soluble in water. Among the reactions of chloride of gold, there are two which appear to be especially important : they are those which occur with morphine and brucine ; these are sufficiently marked to prevent these alkalis from being mistaken for each other, and also yield pretty good characteristics for dis¬ tinguishing brucine from strychnine. (MM. La- rocque and Thibierge.) The above authors have arrived at the following conclusions: 1st. By the aid of reagents it is possible to de¬ termine the presence of morphine, strychnine, and brucine in substances which, after being mixed with the salts of these alkalis, have undergone the vinous, acetic, or putrefactive fermentation. M. Orfila has already shown that the putrefactive fer¬ mentation does not alter morphine. 2d. Crystallized iodic acid, or a concentrated solution of this acid, is susceptible of being decom¬ posed by neutral azotized bodies; but a dilute so¬ lution of this acid cannot be decomposed by them unless there be added concentrated sulphuric acid, crystallizable acetic acid, oxalic, citric, or tartaric acid. 3d. Iodic acid should not be employed as a test of morphine without the greatest caution. 4th. Perchloride of gold produces such effects with the vegetable alkalis, as serve to distinguish morphine, brucine, and strychnine from each other. 5th. The reagents on which the greatest reli¬ ance may be placed as tests of morphine are, nitric acid, neutral perchloride of iron, and perchloride of gold. 6th. By the use of reagents, morphine which has been mixed with beer, soup, or milk, may be detected. 7th. It is also easy to prove by reagents the presence of meconic acid in soup or milk, espe¬ cially when the meconate of lead is decomposed by dilute sulphuric acid. (Phil. Mag., Dec., 1842.) ALKANET. Syn. Alkanet Root. Qual., use, $c. The best alkanet is brought from the neighborhood of Montpellier. The bark contains a beautiful red color, which it freely gives to oils, fats, wax, spirits, essences, and similar substances, by simple infusion, and is consequently much em¬ ployed to color varnishes, ointment, pomatums, &c. Wax, tinged with alkanet and applied on warm marble, stains it of a beautiful flesh-color, which sinks deep into the stone, and is possessed of considerable permanence. The spirituous tinc¬ ture of alkanet gives a deep red to marble. In selecting this article, the smaller roots should be chosen, as they possess more bark than the larger ones in proportion to their weight. ALKERMES. A cordial liqueur much es¬ teemed in some parts of the south of Europe. Prep. I. Ing. Bay leaves 1 lb., mace 1 lb., nutmegs and cinnamon, each 2 oz.; cloves 1 oz., all bruised ; cognac brandy 3J gallons. Proc. Ma¬ cerate for 3 weeks, frequently shaking, then distil over 3 gallons, and add clarified sirup of kermes 18 lbs., orange Sower water I pint; mix well and bottle. Remarks. The above is the true formula for the alkermes de Santa Maria Novella, which is much valued. II. Spice as last, 4 gallons of British brandy, water 1 gallon; macerate as before, and draw over 4 gallons, to which add 2 gallons of capillaire, and 4 oz. of sweet spirits of nitre. (Cassia may be ; used for cinnamon.) ALLANTOIN. Syn. Allantojne. Allan- I toic Acid. Hist. Discovered by Vauquelin and | Buniva in the allantoic fluid of the cow. It has j since been produced artificially by Wohler and i Liebig. Prep. I. Evaporate the allantoic fluid of the cow j to J or i of its volume, when, on cooling and stand¬ ing for some time, crystals will be deposited. These must be purified by resolution, digestion I with animal charcoal, and recrystallization. II. Boil 1 part of uric acid in 20 parts of water, j then add thereto, gradually, freshly-precipitated j and well-washed oxide of lead until the color ceases j to change. Filter while hot, evaporate until a pel¬ licle forms on the surface, and set it aside to crys¬ tallize. Purify as above. Prop. Small prismatic crystals, scarcely soluble | in water; nitric acid converts it into allanturic j acid. ALLANTURIC ACID. A new nitrogeneous acid, discovered by Pelouze, produced by the ac- ' tiou of nitric acid on allantoin. The name is de¬ rived from allantoin and uric acid, the new com- ! pound being made from the former, and being | analogous in composition to the latter. Prep. Dissolve allantoin in nitric acid (P2 to [ 1'4) with a gentle heat; on cooling, pour the li- li quor from the crystals of nitrate of urea which are j deposited, evaporate, and dry at 80° F. Treat the |;j residuum with weak water of ammonia, and add (I alcohol ; collect the white viscid matter thrown j] down, redissolve it in water, and again precipitate jl it with alcohol; the last precipitate is the acid. Prop. Little is known about it. ALLIGATION. An arithmetical rule for find- jj ing the price of mixtures, and for making mixtures I of any given price or value. From its great use in f trade, and ease of performance, it should be under- I stood by every tradesman. (Vide Joyce or Walk- ! ingamo.) Questions in alligation may also be very ! j easily determined by the method of indeterminate j j analysis, by persons but slightly conversant with 11 elementary algebra. This rule has been applied j ■ to ascertain the proportions of compounds from , ■ their sp. gr. when they have undergone no change I i in volume ; but when this is the case, as in alloys, . j alcoholic mixtures, Ac., it is quite inapplicable. ALLOXAN. Syn. Ekythric Acid. A pro- li duct ot the decomposition of uric acid by nitric j acid, first noticed by Brugnatelli, and afterwards ,! by Wohler and Liebig. Prep. Gradually add uric acid to nitric acid I j (sp. gr. 135) gently heated, until crystals begin to ' appear; then cool, and throw the mass on a fun- jj nel choked with asbestos to drain, and afterwards : drop on it a little cold water, to displace the last j adhering portions of acid liquor; when well drained dissolve in water, and crystallize, employing but little heat. The acid liquor will yield 4 or 5 crops of crystals by treating it as often with fresh uric acid. Prod. 80 to 90§ of the uric acid em¬ ployed. ALL ALM 49 Prop. Crystals efflorescent; treated with al¬ kalis it yields alloxanic acid. ALLOXANIC ACID. An acid discovered by Wohler and Liebig; it is formed when alloxan is decomposed by the alkalis. Prep. Treat an aque¬ ous solution of alloxan with baryta water, and de¬ compose the alloxanate of Barytes formed with dilute sulphuric acid ; decant, evaporate, and crys¬ tallize. Prop. With the bases it forms salts called alloxanates; these may generally be made from the alloxanate of baryta or ammonia by double decomposition ; some of them are soluble. ALLOXANTINE. Obtained by Trout from uric acid. Prep. I. Boil 1 part of uric acid in 32 parts of water, and add dilute nitric acid until it be dis¬ solved ; evaporate to §ds, and set it aside for 12 hours; the crystals, which will then be found de¬ posited, must be purified by resolution and crystal¬ lization. II. Dissolve alloxan in water, and pass sulphur- eted hydrogen gas through the solution, until the alloxantine be deposited as a crystalline mass, which must be purified by resolution and crystal¬ lization. ALLOY. Syn. Allay. Alliaoe, ( Fr .) Le- girung, (Ger .) (From the French verb Alloyer, to mix one metal with another for the purposes of coinage.) Combinations of the metals with each other obtained by fusion. The term was formerly restricted to gold and silver when mixed with metals of inferior value, but is now applied to any mixture of two or more metals. Prop. Most of the metals unite with each other by fusion or amalgamation, and acquire new prop¬ erties. Thus: copper, alloyed with zinc, becomes brass, and possesses a different density, hardness, and color to either of its constituents. It is yet undecided whether alloys tend to be formed in defi¬ nite or equivalent proportions of the metals of which they are composed, or unite in any ratio, like sugar and water. The proportions contained in the natural alloys of gold and silver, as well as some phenomena attending the cooling of several alloys, from a state of fusion, go far to show the former to be the case. (Rudberg.) As, however, the metallic compounds are generally soluble in each other, or combine by fusion and mixture, their nature is much obscured. Alloys generally melt at lower temperatures than those required for the fusion of their separate metals, which affords strong evidence of a chemical change having takep place. They also usually possess more tenacity and hardness than the mean of their constituents; but their malleability, ductility, and their power of resisting oxygen are diminished. The combination of two brittle metals is always brittle; that of a brittle and a ductile metal generally so; and this is also sometimes the case with two ductile metals. From the number of the metals, it is evident that several hundred combinations may be made, but about 60 are all that have been carefully examined by the chemist, and not more than -jd part of that number has been applied to useful purposes. Among these, however, may be found some pos¬ sessing most valuable properties, not to be met with in the pure metals. Prep. No general rules for the manufacture of alloys applicable to each can be given ; but it mav 7 be remarked that, in uniting those metals, differ¬ ing greatly in their fusibility, the more fusible one should not be added to the other until it be melted, or sufficiently heated, and then at the lowest pos¬ sible temperature at which a perfect union will take place between the two, lest the more fusible one should evaporate or be oxidized, and thus cause the compound to be imperfect. The mixture is usually effected under a flux, or some material that will prevent evaporation and exposure to the atmo¬ sphere. Thus : in melting lead and tin together, in forming solder, resin or tallow is thrown upon the surface ; in tinning copper, the surface is rub¬ bed with sal ammonia ; and in combining some metals, powdered charcoal is used for the same purpose. For further information on this subject, the reader is referred to the following table, and to the separate articles devoted to the more impor¬ tant alloys. (See Bronze, Brass, Pewter, &c.) Table of the principal Alloys. Combining metals. Arsenic and copper . . Tin and Lead .... ( Antimony, ) Tin with < Copper, and > ( Bismuth ) Tiu with | Bismuth | Tin and Copper . . . . Copper and zinc .... Copper j Zinc, Nickel, ) with ( and Iron J Silver and Copper . . . Gold with) Copland j Mercury and other Metals Jllloys produced. White Copper or Pitckfong. Solder and Common Pewter ( Best Pewter or Britannia ( Metal. Fusible Metal. ( Bronze Metal, ) Speculum do. > Bell do. (Cannon do. i Brass. \ Dutch gold. German silver. Standard Silver. Do. Gold. Amalgams. (See also Amalgams.) ALMOND TREE, (Amygdalus communis.) The kernels, sweet almonds, are pectoral and cooling, but mawkish; imported from the south of Europe and the Barbary coast. Blanched almonds. Almonds thrown into boiling water until the skin comes off by pressing between the fingers, the hot water is then strained away, the almonds flung into cold water, peeled, and dried, either in a stove or the sun, until they are brittle. Burnt almonds. Used to color and flavor liqueurs. Bitter almonds. A variety, imported from Mogadore, used to re¬ lieve the flavor of the sweet almonds, and to clear muddy water ; both pressed for oil. Almond cake, left on pressing the oil, used for washing the hands. Remarks. Almonds are principally used for ob¬ taining the oil; and in medicine for the prepara¬ tion of a confection and mixture; and in confec¬ tionary, as an agreeable flavoring, &c. ALMOND FLAVOR. Syn. Essence of bit¬ ter Almonds. Essence of feach Kernels. Quintessence of Noyeau, &c. Prep. Dissolve 1 oz. of essential oil of bitter almonds in 1 pint of spirits of wine. Prop., uses, tj-c. Used as a flavoring for wine, cordials, perfumery, pastry, &.C., and in any case where it is wished to impart an agreeable nutty flavor or smellalso to prepare bitter almond wa¬ ter. Caution. It should be used in very small quantities, as it is very powerful. A few drops are sufficient for several pounds of pastry. ALMONDS, TO CANDY. Oper. Blanch ALO 50 ALU any quantity of almonds, then fry or bake them in butter, until they acquire a light brown color ; wipe them with a napkin , pour over them sirup, (boiled to a thread.) and stir until cold. Remarks. According to Mrs. Rundel, almonds so prepared were highly thought of by the London guests of his Highness Prince Ekbaladoola, the Nawaub of Oude, from whose cook this receipt was obtained. ALMOND PASTE. Prep. Blanched almonds 4 oz.; white of 1 egg ; spirit of wine and rose wa¬ ter, q. s. Proc. Beat the" almonds to a smooth paste in a mortar, then add the white of egg and enough rose-water, mixed with J its weight of spi¬ rit of wine, to give the proper consistence. Use. As a cosmetic, to prevent chapped hands, &c. Remark. The skins will easily come off if the almonds be impiersed for a few minutes in boiling hot water. ALOES. As there are several descriptions of this drug, and the commoner sorts are frequently sold for the more expensive, the following charac¬ teristics will assist the reader in recognising such deceptions. ALOES, SOCOTRINE. Char. Color, garnet red to golden red; smell, peculiar and aromatic, not unlike a decaying russet apple, especially when breathed on or warmed ; taste, permanently and intensely bitter; fracture, conchoidal; softens in the hand and becomes adhesive, yet retains con¬ siderable brittleness ; powder, bright golden yel¬ low color; central portions of the lumps often soft, especially when first imported. The Ed. Ph. states that socotrine aloes should be “ in thin pieces, translucent and garnet red, almost entirely soluble in spirit of the strength of sherry ; very rare.” ALOES, HEPATIC. Char. Less odorous, darker-colored, and more opaque than the preced¬ ing ; digested in spirit of wine, gives a yellow gran¬ ular powder, resembling lycopodium, and insoluble in water, alcohol, ether, and dilute sulphuric acid ; but freely soluble in liquor of potassa, which it turns red. Remarks. The finer and pater sam¬ ples of this aloes constitute the mass of what is sold for socotrine. It yields a powder of a duller color than the latter. ALOES, BARBADOES. Char. Color, dark brown or black ; smell, strong and unpleasant, especially when breathed upon ; powder, dull olive yellow. ALOES, CAPE. Char. Smell, stronger than the last; color, deep greenish brown ; appearance, shining and resinous; fracture, glassy; powder, lively greenish-yellow color. Remarks. The above are the principal kinds of aloes; but there are several other common sorts, as the Mocha, Caballine, and Indian, all of which are melted and doctored up by the conscientious druggist, and sold for Barbadoes and hepatics. They may, however, be readily distinguished by an experienced person, by their odor and appear¬ ance, which are widely different. ALOES, STRAINED. Syn. Melted Aloes. Aloe colata. Oper. I. Melt aloes in a copper pan by the heat of a steam or water-bath, then press them through a strong hair or wire sieve. II. Melt the aloes as above, but with the addi¬ tion of about twice their weight of water, strain and evaporate. Remarks. Mocha and other common aloes, treated in this way and colored, are frequently sold for melted socotrine and hepatics. The color¬ ing employed is usually the precipitated carbonate of iron (sesquioxide) or Venetian red, in fine pow¬ der, and sometimes a little annatto. The impos¬ ture is not readily detected by mere inspection by any one unaccustomed to these matters, hence the impunity with which the fraud is perpetrated. The object in melting aloes is to deprive it of the for¬ eign matters, which it generally contains in large quantities, as sand, leaves, pieces of wood, Ac. The action of the heat drives off much of the nau¬ seous smell from the commoner kinds, at the same time that it deepens their color and renders their appearance more translucent and resinous, and hence disguises their original nature. The opera¬ tion of melting aloes on the large scale, is usually carried on at night, in consequence of the nau¬ seous fumes evolved, which may be smelt at a great distance. ALOETIC ACID. This acid exists in a wa¬ tery solution of aloes. Trommsdorf supposed it to be the gallic acid, but Dr. Pereira regards it as a distinct principle. Gallic acid gives a blue color with the persalts of iron, but infusion of aloes pro¬ duces an olive brown one. (Pereira.) Prep. It is prepared by adding diacetate of lead to an infusion of aloes, and decomposing the precipitate with sul- phureted hydrogen. Remarks. This acid must be distinguished from polychromic, chrysaminic, and other acids produced from aloes by the action of nitric acid. ALTERATIVES. (From the Latin altero, I change.) Medicines that establish the healthy functions of the body, without producing any sen¬ sible evacuation, by perspiration, vomiting, or purging. Small doses of the preparations of mer¬ cury are among the most useful and generally em¬ ployed alteratives. Various formulae for alterative medicines will be found in this work. ALTHIONIC ACID. Discovered by Re- gnault in the residual liquor from the preparation of olefiant gas, from alcohol, and oil of vitriol. Prep. Dilute with water and neutralize with hydrate or milk of lime. Decant the solution, which contains althionate of lime, evaporate and crystallize. Dissolve the crystals in water, and precipitate with oxalic acid ; the solution is dilute althionic acid. Prop. A sour liquid, forming salts, called al- thionates, with the bases, which have the same composition as the sulpho-vinates ; they are, how¬ ever, distinct salts. (Regnault and Ettling.) ALUM. Syn. Lump Alum. Rock Alum. Sulphate op Alumina and Potash. Alumen, (Lot.;) Alun, (Fr.;) Alaun, ( Ger.;) Aluin, ( Dut.) A salt composed of alumina, potassa, and sulphuric acid, and in its usual state, a large quan¬ tity of combined, water. Manufact. The principal alum works in Eng¬ land are near Paisley and Whitby. The minerals from which it is procured are called aluminous slate, shale, or schist, and frequently alum ore. Proc. The ore, placed in heaps and moistened from time to time with water, becomes gradually hot, and falls into a pulverent state. When it does not possess this property, by mere exposure to air and moisture, it is broken into pieces and laid ALU 51 ALU upon a bed of brushwood and small coal, to the | depth of about 4 feet, when the pile is fired, and ' fresh lumps of alum rock thrown on, until the mass becomes of considerable height and size ; the combustion is then conducted with a smothered fire, until the calcination is complete. The pile is • then allowed to cool, and further exposed to the action of air and moisture. The residuum of the burning is now placed in large stone cisterns, and ; thoroughly edulcorated with water, until all the | soluble portion is dissolved; the solution is then ; concentrated in another stone cistern, so made 1 that the flame and heated air of its reverberatory furnace sweep the surface of the liquor. The i evaporation is continued until it is near the point, ; but somewhat weaker than that at which it would i deposite crystals on cooling; it is then run off - , after : defecation, into other cisterns, and solution of com- I mon muriate or sulphate of potassa, or (sometimes) ; impure sulphate or carbonate of ammonia, is added until a cloud or milkiness ceases to be produced on adding more; it is then allowed to settle and get thoroughly cold, and the supernatant mother liquor being drawn off with a pump or syphon, the pre- , cipitate is well drained. ■ It is next well washed i by stirring it up with a little very cold water, which after draining off, the operation is repeated a second time. A saturated solution of the alum is then formed in a leaden boiler, and the clear | portion is run off, while boiling hot, into crystalli- I zing vessels, called “ reaching casks,” from which it is taken, after the lapse of about a week, in the , form of large crystalline masses, which are broken ! up and packed in casks for sale. Remarks. The above is an outline of the most i approved mode of making the alum of commerce. 5 It has lately, however, been made at some chem- ; ical works on the banks of the Tyne, by the direct I combination of oil of vitriol with a pure aluminous clay, the potash being afterwards added. ‘This is j a revival of the method first adopted by Chaptal. I A patent alum is manufactured at the same ! works, which contains no alkali, and is, conse- I quently, preferable for dyeing, as it is the alumina j alone that forms the valuable ingredient in alums, j Salts having the same general appearance and i behavior as common alum, may be made by re- : placing the sulphate of potassa in the common alum, by ammonia or soda. Such compounds are I known as ammonia and soda alum. The best 1 sort of alum is formed when potassa alone has | been employed in its manufacture. Good alum contains about 11 per cent, of alumina, 10 per j cent, of potassa, 33 of sulphuric acid, and 46 of water. Uses, sel from the fire, and when cooled a little add the turpentine, also made warm. Remarks. Each of the above varnishes should ' be reduced to a proper consistence with more tur¬ pentine if it be required. The last form produces the beautiful black varnish used by the coach- makers. Some manufacturers omit the whole or part of the asphaltum, and use the same quantity i of clear black rosin instead, in which case the \ color is brought up by lampblack reduced to an impalpable powder, or previously ground very fine with a little boiled oil. The varnish made in this way, lacks, however, that richness, brilliancy, and depth of blackness imparted by asphaltum. AMBERGRIS. Syn. Ambergrisea ( Lai .) > Ambregris (Fr .) A substance found in irregular masses floating on the sea in tropical climates, and supposed to be a morbid secretion of the liver or intestines of the spermaceti whale. Prop. Dirty pale color; very odorous; lighter than water; largely employed in perfumery. Pur. From its high price (about 21s. per oz. retail) it is frequent¬ ly adulterated with cheaper matter. When quite pure it is nearly or wholly soluble in hot ether and alcohol, and yields about 85§ of ambreine. Its sp. gr. should not exceed "926 nor be less than ‘780. It should adhere to the edge of a knife when scraped, and should yield to the pressure of the nails. It melts at 144°, and flies off as a white vapor at 212°. It should burn with an agreeable odor, and leave no notable quantity of ashes. It is frequently adulterated with gum benzoin, lab- danum, farina, meal, &c., mixed together, and scented with musk. Dose, t$-c. It has been given in doses of 3 to 10 grs. as an aphrodisiac. AMBERGRIS, FACTITIOUS or REDU¬ CED. An article is sold of this description, which is made in the following way. Prep. Ben nuts 6 oz.; spermaceti 8 oz.; gum benzoin 20 oz.; or- AMM 55 AMM ris powder 1G oz.; starch 8 oz.; asphaltum 3 oz.; mucilage of gum tragacanth q. s.; good grain v musk 1 oz.; genuine ambergris 8 oz.; liquor of I ammonia 1 oz. Proc. Beat to a perfectly homo¬ geneous mass, make it up into lumps, and dry. Remarks. This article is readily distinguished I from genuine ambergris by its imperfect solubility in alcohol. AMBREINE. Syn. Ambreina. Odorous pri.n- » ClPLE op ambergris. Prep. Digest ambergris in hot alcohol of 0‘827 until the latter will dissolve, no more, then filter. The ambreine will be de¬ posited on cooling, in an irregular crystalline mass. It may be purified by resolution. Prop. White, smells of amber, and is often ad¬ vantageously substituted for that substance in per¬ fumery. Melts at 86° ; volatilizes at 212°. Nitric acid converts it into ambreic acid. This acid combines with the bases, and resembles cholesteric acid. AMIDINE. A substance found in starch paste that has been long exposed to the atmosphere, and also formed immediately by the action of hot wa¬ ter. (Saussure, Caventou.) Its properties are in¬ termediate between those of starch and gum. AMILENE. Prep. When the oil of potato spirit is repeatedly distilled with anhydrous phos¬ phoric acid, an ethereous liquid, possessing a pe¬ culiar aromatic odor, is obtained, which has been I called amilene by Cahours. AMMELIDE. A white powder, possessing .y some peculiar properties, discovered by Liebig. Prep. It is prepared by dissolving melam, rnela- gi mine, or ammeline, in strong sulphuric acid, add- J. ing alcohol, and washing the precipitate with cold j’ water. It is purified by resolution in dilute nitric | acid, and precipitation by carbonate of ammonia. AMMELINE. Prep. Dissolve melam in boil- I ing dilute muriatic acid, evaporate and crystallize, jij Dissolve the crystals in pure water, and precipitate with ammonia. Remarks. A weak alkaline base, B discovered by Liebig. It consists of very fine nee- jt dies, having a silky lustre. AMMONIA. Syn. Volatile Alkali. Al¬ ii kaline Air. Gaseous Ammonia. Azotureted ■ Hydrogen. Pure ammonia is an incondensable colorless gas, possessing great pungency and acrid- 1 ness, and powerful alkaline properties. Water \ readily absorbs about 500 times its volume of this * substance, and in this state forms strong liquid r ammonia, which, when much more dilute, is pop- S; ularly known as spirits of hartshorn, or water of | ammonia. As usually met with in the form of a I' semi-crystalline whitish mass, commonly called *■ smelling salts, it is combined with carbonic acid I and water, forming a sesquicarbonate of this base. Hist., Sources, (. red by nitric acid ■ • .. > ( Separable into lamina; deepened by I t nitric acid. j Blue color destroyed. ( Flocculent dark grayish-brown precip- / 1 itate . ( ( No change; hydrochloric acid caused i ( a yellow precipitate • • .. ( C A small quantity makes the liquor j < cloudy ; a large quantity makes it a > ( transparent deep red .. ) J Quills or flat pieces; short; often very much I twisted, like dried horn; arched backwards. None, or very slight. I ntensely bitter; very persistent. (Broken, or cut with difficulty; heavy; tissue ( compact. Resinous. . Variable; sometimes a spongy rust-colored layer; > at other times whitish, prominent spots, more 1 or less scattered or approximated. Nitric acid ' makes it intensely dark green or blackish. ( Not separable into laminae; rendered blood-red I by nitric acid. Slightly reddened. Clear yellowish-green liquor. j Slight turbidness, not increased by hydrochloric ( acid. ( A small quantity makes the liquor clear and ( paler; a large quantity transparent red. ANGOSTURIN. Syn. Cusparin. Saladjn. Bitter Extractive. Prep. Digest bruised an- gostura bark in alcohol until the latter will take up no more ; then filter and submit it to sponta¬ neous evaporation. Prop. Dissolves in alcohol, water, and alkaline lyes; neutral; tincture of galls precipitates it from its solutions. ANHYDROUS. (In Chemistry.) Without water; a term frequently applied to gases, salts, alcohol, acids, and some other substances, to ex¬ press their existence in the dry state. The gases may generally be rendered anhydrous, by passing them through a tube containing very dry pow¬ dered chloride of calcium, and some of them by passing through strong sulphuric acid. Salts may generally be dried by cautiously submitting them to the action of heat; and alcohol, and many other volatile fluids, by careful distillation from chloride of calcium. ANIMAL SUBSTANCES USED AS FOOD, PRESERVATION OF. Animal sub¬ stances are preserved in various ways, among which may be mentioned— 1. Exposure to the sun, or in a stove, to as high a heat as possible without scorching them. 2. Exposure to the frost until they become frozen, and then keeping them in this state. Meat, fish, poultry, &c. are generally preserved in this way in the colder parts of North America, in Russia, and in many other parts of the world. In Lower Canada, the meat killed early in the winter is frequently kept in a frozen state for summer use, to prevent the necessity of killing during the hotter portions of the year. It remains perfectly fresh, tender, and good flavored. 3. Salting in brine. This method is both easy and effectual. The best plan is to dissolve about 4 lbs. of good salt in 1 gallon of water, for brine, and to immerse the meat therein, at the same time adding a few handfuls of undissolved large grained rock salt, more than it will dissolve, for the purpose of keeping up its strength. Three to ten days, depending on the size, is sufficiently long to keep the meat in the brine; when it is taken out it should be hung up to dry, packed in barrels with coarse-grained salt, or smoked, which¬ ever may be desired. When the brine has been used for some time, it should be boiled with some more salt and 2 or 3 eggs, then skimmed and strained. Saltpetre added to brine gives the meat a red color, and brown sugar improves the flavor. 4. Dry salting. In many parts, as in Hamp¬ shire, Yorkshire, &.C., the process of dry salting is adopted, which consists of merely well rubbing the salt, mixed with a little saltpetre, into the meat, and afterwards sprinkling some over it, and placing it on a board or trough in such a manner that the brine may drain off. Sometimes fresh meat is packed at once in casks, with the best coarse-grained salt. 5. Pickling. This plan is to steep the sub¬ stance in vinegar, or a mixture of vinegar and beer. Fish is often served in this way. 6. Pyroligneous acid brushed over animal sub¬ stances will keep them for any length of time. This acid imparts a smoky flavor; but pure acetic acid may be used instead. Before use, the sub¬ stance should be washed or soaked in water. 7. Immersion in olive oil. Salmon and other fish are often preserved in jars of salad oil, well corked up, and cemented over. 8. Potting. Small birds, fish, cooked meat, &c. are frequently pounded to a paste, with spices and butter, and pressed into pots until nearly full, when melted clarified butter is poured over to about { or f of an inch in depth. This plan is called “ potting.” 9. Smoking. This is done on the large scale by hanging the articles up in smoking rooms, into which smoke is brought from dry wood fires, kin¬ dled in the cellar, for the purpose of allowing it to cool and deposite its cruder part, before it arrives at the meat. This process requires from six days to as many weeks to perform it properly, and is best dono in winter. In farm-houses, where dry wood is burnt, hams, &c. are often smoked by ANI 63 ANN hanging them up in some cool part of the kitchen chimney. When the meat is cut into slices, or scored deeply with a knife, to allow the smoke to penetrate it, it is called “ buccaning." This is frequently performed by hunters in the remoter parts of Europe, by placing the slices on a grating of sticks, about 3 or 4 feet high, over a fire made with the branches of trees, and continuing the drying and smoking until the meat be sufficiently cured. 10. Jerking. In some hot countries the meat, cut in thin slices, is dried in the sun, beat into a paste in a mortar, and pressed into jars for use. Sometimes meal or flour is added. This plan is called “jerking,” or “ charqui.” 11. For sea-stores, a new and simple plan has been lately adopted. Proc. Immerse the meat, cut into slices of from 4 to 8 ounces each, for five minutes in a vessel of boiling water, and dry them on network, at a regular temperature of from 120° to 125° Fahr. Next evaporate the soup formed by washing the meat, to the consistence of a thick varnish, adding a little spice to flavor it; into this fluid immerse the perfectly dry pieces of flesh, and again expose them to the proper drying tem¬ perature. Repeat the operation of dipping and drying a second and a third time. Remarks. For use, the meat must be cooked in the usual way for boiling, &c. In this manner, meat may be preserved without salt, for 15 to 20 months. 12. Skins are preserved by tanning, or expo¬ sure to the action of oak bark and other astrin¬ gents, until they are converted into leather; or by talcing them, which is somewhat similar. Other methods have also been occasionally adopted for objects of natural history and ana¬ tomical preparations ; as dilute spirit or weak so¬ lution of corrosive sublimate, both of which, how¬ ever, harden the texture of animal substances considerably. This may be prevented in the for¬ mer by adding a little liquor of ammonia. (See Putrefaction.) ANIMATION, SUSPENDED. Syn. As¬ phyxia. Causes. Various; hence it has been di¬ vided into four varieties, viz.: 1. From suffocation produced by hanging and drowning. 2. From suffocation produced by the inhalation of irrespirable gases or vapors, as the fumes of charcoal, fixed air, cooling; it deliquesces into an oily liquid when tj exposed in a damp place, and this was once the !t! common method of obtaining a cheaper article for 1 sale. It is decomposed by water. Use. It is a : common caustic with farriers. Remarks. The first of these processes produces ! the pure sesquichloride of antimony, the second an article less pure, and the last one the liquid sold as butter of antimony in the shops. The solution of ■ the antimony in the acid is attended with the evo- U lution of a large quantity of sulphureted liydro- |:i gen; it should therefore be done under a chimney. | ANTIMONY, SOLUTION OF MURIATE J 1 OF. Syn. Liquor Stibii Muriatici. (Pliarm. . Borruss.) Prep. Dissolve pure oxide of antimony ' in pure muriatic acid. ANTIMONY, OXIDE OF. Syn. Sesqui- oxide of Antimony. Prep. I. (P. £.) Dissolve J §iv of sulphuret of antimony in fine powder, in 1 11 pint of muriatic acid by heat, filter and pour the j solution into 5 pints of water, collect the precipi- j tate on a calico filter, and wash it well, first with ; i cold water, and then with a weak solution of car- j! bonate of soda; and lastly, a second time with ! \ cold water, until the latter ceases to affect turme- j ric paper. Dry with a gentle heat. II. To the solution of the sulphuret of antimony 1 as prepared above, enough water is added at 167° i Fahr. to produce slight turbidness; it is then left to itself until all the sulphureted hydrogen has escaped, when it is again filtered and mixed with 6 times its weight of water. Prod. From 4 oz. of the sulphuret,— 1f oz. pure white oxide of anti¬ mony soluble without residue in tartaric acid. (Giesler.) III. Digest the precipitate obtained by mixing chloride of antimony with cold water, in a weak solution of carbonate of potassa, having first well washed it with cold water ; agitate occasionally for some hours, then collect the powder, wash it well and dry it. IV. Add a solution of carbonate of soda to an¬ other of tartar emetic ; wash the precipitate well, and dry it. Remarks. This is a dirty white powder; fusible and volatile ; changing into antimonious acid when strongly heated in open vessels. It is a feeble base. Uses. To make tartar emetic, and in med¬ icine, as a diaphoretic, in doses of 2 to 10 grs., and an emetic and purgative in larger doses. It has been proposed as a substitute for James’s Powder. Pur. and Tests. It is completely soluble in hydro¬ chloric acid, and again thrown down as a white powder by cold water ; perfectly soluble in a solu¬ tion of tartaric acid; it is thrown down from its solutions as an orange-red powder by sulphureted hydrogen ; it volatilizes by heat. ANTIMONY, OXYCHLORIDE OF. Syn. Mercurius Vit*. Powder of Algaroth. Ox- ydum Antimonii Nitro-muriaticum, (D. P.) Prep. Mix the liquid chloride of antimony with cold water ; wash and dry the precipitate. Prop. Sim¬ ilar to the oxide. Used to make tartar emetic. ANTIMONY, PURGING. Syn. Cathartic Antimony. Prep. Digest £ lb. of glass of antimo¬ ny in 1£ lb. of oil of vitriol for two days, evaporate to dryness, powder and wash the residuum ; dry and melt with 4 oz. of Glauber salts, and 8 oz. of sal enixum ; again powder, wash, and dry. Re¬ marks. This has been said to be the most certain of all the antimonial purges. Dose. 2 to 10 grs. Seldom used. ANTIMONY, SMELTED. Prep. Melt crude antimony, and pour it into conical moulds. Uses, cj-c. Diaphoretic and alterative. Dose. 10 to GO grs. Used in rheumatism, scrofula, and skin diseases the refining of gold, &c.; and when reduced to powder, by ladies, to paint their eye¬ lashes black. ANTISEPTICS Substances that prevent putrefaction. The principal antiseptics are com¬ mon salt, saltpetre, spices, sugar, vinegar, and creosote. For antiseptic process, see Animal Sub¬ stances, Putrefaction, Provisions, Ac. ANTISEPTIC MEDICINES. Of these the principal ones are bark, acids, wine, spirits, and camphor. ANTISPASMODICS. Medicines that allay spasms and other pains. Bark, opium, camphor, ether, musk, castor, assafoetida, valerian, and chalybeates, are antispasmodics. ANTISPASMODIC MIXTURE. (Dn. Col¬ lier.) Prep. Mixtures of asafuetida and cam¬ phor of each §iiss, tincture of valerian §j. Mix. Dose. One tablespoonful three or four times daily. ANXIETY, NERVOUS. This unpleasant state may bo removed by keeping the bowels reg- API 68 API it would be desirable to have a shrubbery, a wood, a brooray common, or heather moor. The stations for the hives must be six yards ular with mild purgatives, taking plenty of exercise in the open air, adopting a light nutritious diet, and seeking pleasant society. A teaspoonful of car¬ bonate of soda or magnesia, or a few drops of laudanum, taken the last thing at night, will gen¬ erally have the effect of preventing watchful¬ ness. APERIENT. A medicine that gently opens the bowels. Among the best .mild aperients may be mentioned small doses of castor oil, Epsom salts, phosphate of soda, (tasteless salt,) or seid- litz poicder; compound rhubarb pills, compound aloetic pills, and pil. rufi. APERIENT, DR. COLLIER’S SALINE, (ANTIMONIAL.) Ing. Double tartrate of po- tassa and soda §ij, carbonate of soda 3ij, outer yellow peel of the orange (fresh) 3ij, tartar emetic I gr., boiling water 1J pint. Pro. Pour the water on the other ingredients, and macerate until cold in a covered vessel. Dose. A small tumbler or teacupful, mixed with a tablespoonful of lemon juice, or about a dozen grains of tartaric or citric acid, and drunk wliile effervescing, forms an agree¬ able mild aperient. APIARY. (From apis, a bee.) A place whero bees are kept. Establishment of an Apiary. The proper time for this purpose is about February, or the be¬ ginning of March, as the stocks have then passed through the winter in safety ; the combs are then empty of broods, and light of honey, and may be removed with safety and ease. Stocks should be selected by a competent judge, as the weight alone cannot always be relied on ; such as weigh 12 lbs. and upwards, the number of bees being also observed, and that they are well combed to near the bottom, may be safely chosen. As soon as they are brought home they should be set in the bee-house, care being taken to keep them dry and from the attacks of vermin. The next day plaster the hive to the bee-board, leaving an entrance the size of the little finger. If the season has passed, the first and early swarm should be selected, as late ones or casts are not worth keeping, unless two or three of them have been united. The time for removing stocks is in the even¬ ing ; the hives should be raised by wedges some hours previous, unless the floor be moveable with the hive, otherwise many bees will remain on the floor at the time of removal, and prove very trou¬ blesome. When the floor is moveable, plaster the hive with mortar to the board, and pin a card pierced with holes before the entrance; in this way it will travel any distance in safety. Swarms should be brought homo the same even¬ ing that they are purchased ; if delayed a day or two, combs will be worked, and subject to bo bro¬ ken in removing. Management of Bees. The best situation for bees is to the north, with a range of lulls wooded on the summit, and toward the base enriched with heather; and southward, gardens where hardy winter-greens have been allowed to flower, as early food for the bees. White mustard should also be sown very early, in patches near the hives; but not nearer than one yard. A few dwarf flowers may come within two feet, but tall ones would assist insects to get up. To the west asunder, and never nearer than three yards. The board on which they are placed ought to be of one piece ; or if joined, the under side of the joining should be lined with a thinner board, fixed closely with wooden pins. The edges of this rounded standard should project four inches all round from the hive. Place it oh three wooden pillars sixteen inches long, ten inches above the ground, but six inches of its length should be firmly thrust into the earth; in all, its length should be sixteen inches, i The pillar in front should be an inch shorter than the other two, and the three pillars should be within twelve or fourteen inches of the outer edge j of the board, to exclude rats and mice. For the j same reason no tall-growing plant, no wall, nor i any means for ascent should be within three or four feet of the hive. In fine weather the entrance to the hive must be four inches long, and an inch and a half in depth. In the beginning of the fine season, when the bees can get food, or have stores remaining, the bee-master has nothing to do but to keep the ground about the hives clear from weeds, and from whatever might enable vermin to climb there. Yet as a thriving stock inclines very soon to swarm, the hives must be frequently looked after from eight in the morning till five in the af¬ ternoon. The symptoms are generally thus :—• The little city seems crowded with inhabitants. They are continually in motion during the day ; and after working-time they make loud noises. The drones may be seen flying about in the heat of the day, and the working bees go with a reel¬ ing motion and busy hum. When the bees come regularly out of the hive, let no noise, no interrup¬ tion incommode them ; but if they fly long, as if they were unsettled, some tinkling noise, or the loud report of a gun, will make the fugitives re¬ pair to the nearest lodgings. If there is an empty hive, with combs and some honey in it, they will readily go there. If a new hive is used, remem¬ ber to smooth it well within, and singe off loose straws. Perpendicular sticks should never be employed. Four cross sticks at equal distances will support the combs. Old hives do very well for late swarms, that are not to be preserved' through the winter ; but box-hives are best for them, as the bees work fastest there. They are not, however, fit for being kept through the cold ■ seasons. It is to bo observed, that great haste in forcing a swarm into the hive may disperse them. Give them time to settle undisturbed, though keep a steady eyo on their motions ; but whenever they gather into a cluster, lose no time in placing the hive over them. If the swarm rest on any thing that can be brought to the ground, spread a clean . linen cloth ; lay two sticks on it, two feet asunder; lay the body on which the swarm have fixed, gently on the sticks, covering it with the hive by a motion the least perceptible, and taking care that the edges of the hivo rest upon the sticks. Cover hive and all with a cloth, for the sun might allure the bees to rise again. When they have gone into the hive, cover it with its own board, and carry it cautiously to its station. Bees aro API 69 APP apt to leave their hive even after they begin to work, so they must be watched till evening, and throughout the ensuing day. Whenever they are sure to remain, fix the hive to its board with a lit¬ tle lime round the edges ; and crown it with green sods, to keep out too great heat or rain. If a hive divides into two swarms, it is a sign that each swarm has a queen. Put each into old hives or boxes, but they must be kept separate. If a cluster of bees about the size of a small plum are seen together, the queen will generally be found there. Separate them, and with a drinking glass turned down, you may seize the queen. Put her, and a score or two of her subjects, into a box full of holes, large enough to admit air, and yet not to allow the bees to escape. Feed her with honey¬ combs, and keep her in reserve in case of the death of a queen in one of the hives. When a hive ceases to work, it is a sure sign the queen is no more. Then the bee-master may wait an hour and not see a loaded bee enter the habitation. But if the spare queen be taken late in the evening, (wet her wings to prevent her escape,) and intro¬ duced to the desponding society, they will receive her gladly, and begin to work. If a hive fight among themselves, be assured there are two queens ; and they will destroy each other, if one is not taken away. When bees are to swarm a second or more times they do not come out in clusters; but they make a sound called bettings, which may be heard; ceasing for a little, and renewed again and again. If there are different tones, it is certain there are several young queens in the hive. It is only by putting the ear close to it that the sound can be heard distinctly. To take the honey without destroying the bees. In the dusk of the evening, when the bees are qui¬ etly lodged, approach the hive, and turn it gently over. Having steadily placed it in a small pit, previously dug to receive it, with its bottom up- j wards, cover it with a clean new hive, which has been properly prepared, with a few sticks across ! the inside of it, and rubbed with aromatic herbs. Having carefully adjusted the mouth of each hive I to the other, so that no aperture remains between : them, take a small stick, and beat gently round jj the sides of the lower hive for about ten minutes or » a quarter of an hour, in which time the bees will | leave their cells in the lower hive, ascend, and ad¬ here to the upper one. Then gently lift the new hive, with all its little tenants, and place it on the j stand from which the other hive was taken. This 8 should be done some time in the week preceding Midsummer-day, that the bees may have time, be- >: fore the summer flowers have faded, to lay in a I new stock of honey, which they will not fail to do, I for their subsistence through winter. The color of the honey shows whether it is fine or inferior. If it be wanted to press some in the , comb, choose the fairest and those that have not been broken: wrap each comb in white paper, ' such as lines the blue cover of loaf sugar. Set it edgewise as it stood in the hive, and it may be preserved many months. The combs meant to be drained must be cut in slices. Lay them on a hair-search, supported by a rack over the jar, in which the honey is to remain; for the less it is J stirred after draining, it keeps the better. Fill the | jar to the brim, as a little scum must be taken off when it has settled. A bladder well washed in lukewarm water, ought to be laid over the double fold of white paper with which it is covered. To keep hives for winter. They must not be more than three years old, and well stocked with bees. A hive for preserving should weigh from thirty to forty pounds. Place them in October where they are to remain. Stocks of less weight than 21 lbs. in September should never be kept. In most cases light stocks will require feeding, which may be done by inserting little troughs con¬ taining a mixture of equal parts of sugar and mild beer, into the hive in the evening, and removing them the next morning. (See also Bees.) APOPLEXY. A sudden suspension or loss of the powers of sense and motion ; the heart con¬ tinuing to beat and the lungs to act, but generally with difficulty. During the fit the patient fre¬ quently lies in a state resembling sleep, or the stu¬ por induced by drunkenness. Treat. Medical aid should be immediately sought, as the delay of only a few minutes may render the skill of the most talented surgeon una¬ vailing. Until the arrival of the latter, the patient should be kept easy and cool, with head and shoulders elevated, the neckcloth removed, and the clothes loosened, to avoid pressure on any por¬ tion of the body; the windows should be opened, and crowding round the patient especially avoided, a free exposure to fresh air being desirable. In this state of affairs the practitioner should be wait¬ ed for. Where medical aid cannot be procured, (as in remote places, &c.,) rather copious bleed¬ ing from the arm should be resorted to ; cold wp.- ter should be poured upon the head, and the bowels opened by means of active purgatives : 10 grs. of calomel may be immediately given, and its action promoted by the use of saline purgatives and stim¬ ulating clysters. The legs may be placed in pretty warm water, and blisters applied between the- shoulders. When these means prove successful, the remainder of the treatment may consist in the administration of mild purgatives and diaphoretics, avoiding stimulating food or drinks, and other ex¬ citing causes. Prev. Apoplexy is frequently preceded by gid¬ diness, pain, and swimming in the head, loss of memory, drowsiness, noises in the ears, specks floating before the eyes, nightmare, laborious res¬ piration, &c. When any of these symptoms oc¬ cur in a person of apoplectic habit, opening medi¬ cines and a light diet should be at once adopted, and wine, beer, and spirits avoided; and if the symptoms increase or continue, bleeding may be had recourse to. If the admonitions of nature were attended to, many cases of apoplexy might be prevented. Remarks. Short, robust, and plethoric persons, having short, thick necks, are the most liable to apoplexy; in them the fit generally comes on with¬ out warning. Persons once attacked with this malady are regarded as especially liable to the same again. APPENSA. I. Root of vervain hung round the neck by a yard of white satin riband for scro¬ fula ; but the usual medicines must be exhibited [ during the same period. j II. A root of the peony suspended to the neck APP 70 APP in epilepsy; its use to be accompanied with that of the most active cathartics. III. Magnes arsenicalis, or camphor, hung to the neck so as to reach the pit of the stomach, to guard against contagion. Remarks. All these probably act by keeping up the courage and spirits of the wearer. APPETITE. An instinctive desire to perform certain natural functions. In its commoner sense, it is confined to a desire for food. Remarks. The sensations of hunger and thirst are seated in the stomach, and are necessary to the body in a state of health. They are, how¬ ever, frequently disordered and altered in various ways, in consequence of diseased action of the sto¬ mach and nervous system, or from vicious habits. A healthy appetite for food is usually a most cer¬ tain indication that nature requires a supply ; yet when irregular, it should never be indulged in be¬ yond a moderate extent. In the gratification of the appetite, certain regulations should be ob¬ served, and a boundary put to mere animal grati¬ fication. By slowly eating and thoroughly masti¬ cating or chewing the food, the stomach becomes gradually distended, and the* individual feels him¬ self satisfied only after he has received a due pro¬ portion thereof, sufficient lor the nourishment of his body ; but, on the contrary, if the food be swallowed too rapidly, and without proper masti¬ cation, it will press heavily and roughly against the sides of the stomach, and induce a sensation of fulness, before a sufficient quantity has been taken to meet the continual demands of life ; the conse¬ quence will be, that hunger will soon return. Per¬ sons who labor or take much exercise have gen¬ erally a better appetite than those who lead a sedentary occupation ; this arises from the func¬ tions of the stomach and bowels being promoted through the action of the muscles of the abdomen increasing the healthy peristaltic action of those viscera. When an enormous appetite exists in persons leading a sedentary life, it may fairly be presumed that either the food passes off imperfectly digested, or that the coats of the stomach are in an unhealthy state. More food is required in winter than in summer, in consequence of a greater radiation of the heat of the body, and hence a greater desire for food is usually an accompani¬ ment of that season. In persons who lead a more sedentary life in winter than in summer, the re¬ verse is, however, frequently the case ; the want of ^exercise producing a corresponding loss of ap- The various deviations from the healthy stand¬ ard, or the natural desire for food, constitute dis¬ eased appetite, among which may be mentioned the following. APPETI TE, CANINE. Syn. Voracity. In¬ satiable Hunger. Bulimia. This complaint is generally symptomatic of pregnancy, worms, and diseases of the stomach and other viscera, but sometimes exists as a separate disease. Many persons eat enormously from a mere vicious habit, which is certain to weaken the digestion, and thus induce an increasing desire for food. Ti eat. W hen children display a voracious ap¬ petite, worms may be suspected, and vermifuges should be administered, which will generally re¬ move it. In adults, the common cause is imper¬ fect digestion, arising from stomach complaints or j an excessive consumption of food, by which the system receives an insufficient quantity of nour¬ ishment, and the languor and gnawing pain of | disease is mistaken for that of hunger. The best plan in this case is to regulate the diet, to keep the bowels moderately open with gentle laxatives, j and to administer tonics, as bark and steel, or bit- i ters, as orange peel and gentian. When preg- j nancy is the cause, a plentiful supply of nutritious j food and good malt liquor may be adopted with I advantage. When the practice wholly depends j on vicious habits of indulgence, small doses of tar- ; tar-emetic or ipecacuanha, mixed with the food, will generally effect a cure. APPETITE, DEPRAVED. Syn. Pica. A desire for unnatural food, as dirt, cinders, tallow, ; chalk, &c. Treat. The method detailed at the j] end of the last article may be followed in this, i Emetics and purgatives, with rhubarb, bark, and :| steel, are the best remedies. APPETITE, DEFICIENT. A bad appetite i generally arises from a disordered stomach, and is I best improved by exercise and the occasional use 'j of saline purgatives. Chalybeates and bitters will J also prove advantageous. A piece of rhubarb ;| chewed an hour before dinner is employed by J some persons to create an appetite ; others suck 2 j or 3 ginger lozenges, or take a small glass of bit- ,| ters, for the same purpose. One or two 4-grain 1 compound aloes pills of the London Pharmaco- ) poeia, taken in the middle of the morning, have been strongly recommended, under the name of dinner pills. (See also Dyspepsia.) APPETITE, DRAUGHT TO PROMOTE ! THE. Compound tincture of gentian £ oz.; sal volatile J a teaspoonful; cinnamon water 1 oz.; compound tincture of cardamoms 1 teaspoonful. ; Mix for a draught to be taken an hour before a meal. APPETITE, MIXTURE TO RESTORE THE. Prep. Gentian root sliced j oz.; fresh orange and lemon peel, each 1 oz.; tincture of rhubarb 1 oz.; compound tincture of cardamoms 4 oz.; spirits of red lavender 4 oz.; boiling water 1 pint. Proc. Pour the water on the gentian and peels, and macerate for 2 hours; strain, and add the other ingredients; and if it be wanted very clear, it may be filtered through blotting paper; j lastly, add 2 oz. of lump sugar. Dose. A small , wine-glassful early in the morning or shortly be¬ fore dinner. APPLE. The apple is a wholesome and plea¬ sant fruit when perfectly ripe, and may be eaten either raw, roasted, or boiled. The more aromatic and flavored varieties are well adapted for dessert 1 fruit, and are especially useful to persons of a full or confined habit of body. APPLE-FOOL. Put the peeled and cored fruit into a jar, with moist sugar to render it pal¬ atable, and a very little cider or perry ; place the jar in a saucepan of water over the fire, and con¬ tinue the heat until the apples become quite soft, then pulp them through a colander, and add a sufficient quantity of milk, a little cream, and sugar to complete the sweetening. Mix well. APPLES A LA CREMONA. Prep. Cut the best cooking apples into small squares, until you have about ljlb., strew over them 1 lb. of APP 71 ARB good moist sugar and several long strips of lemon- peel, then cover them up close in a bowl. Next day put the apples, &c., piece by piece, into a iinall stewpan, with 3 or 4 tablespoonfuls of cider or perry, and simmer gently until they become clear; then take them out, and when cold build a wall round a small dish with the square pieces, place the strips of lemon-peel on the top, and pour the sirup into the middle. APPLES, DRIED. Syn. Baked Apples. Prep. Place any quantity of apples in a cool oven, 6 or 7 times in succession, flattening them each time by gentle pressure, gradually applied, as soon as they are soft enough to bear it; then take them out, and as soon as cold put them on clean dishes or glass plates. The sour or tart va¬ riety of apples is the best for baking. APPLES and PEARS, PRESERVATION OF. One of the best ways to preserve valuable fruit of this description, is to wrap each in a piece of clean dry paper, and to fill small wide-mouthed jars or honey-pots therewith, and to pack them in the following manner, in a dry and very cold place, (as a cellar,) but where the frost cannot reach them. The pots, of the shape of fig. 1, are placed in rows one in the other, as in fig. 2, and the space (a) between the two pots filled up with plaster of Paris made into a paste with water; the joint is thus rendered air-tight, and the fruit will L a keep good for a long time. The mouth of the top jar should be covered with a slate. Remarks. The fruit should not be too ripe for the purpose of being preserved; and the later sort is the best. The jars may be taken one at a time from the store-room, as wanted, and the fruit exposed for a week or ten days in a warm dry room before being eaten, which will much improve the flavor. Another plan, which is a modification of the above, is to place alternate layers of bran or clean dry sand and apples, either naked or wrapped in paper, in jars, until they are full, then to shake them well to settle the bran between the fruit, and to add more if required ; they are then packed away as before described. II. Fruit is kept in the large way for the Lon¬ don market by placing in a cool situation, first a layer of straw or paper, then a layer of apples, next a layer of straw, and so on alternately, to the height of 20 to 25 inches, which cannot be well exceeded, as the weight of the superincum¬ bent fruit would be apt to crush or injure the lower layers. This plan is frequently modified by placing alternate layers of fruit and paper in bas-‘ kets or hampers, and covering them well over be¬ fore placing them in the fruit-room. The baskets may then be piled one over the other without in¬ jury to the fruit. Remarks. Apples or other fruit intended for preserving in the above way should never be laid in heaps or allowed to touch each other, as they thereby acquire a bad flavor. They should be gathered in dry weather and immediately carried to the fruit-room, when they should be laid, il not singly, at least thinly, on the floor or shelves, on paper, and packed away as soon as possible. The use of brown paper is inadmissible, as it conveys its peculiar flavor to the fruit. Thick white brown paper is the cheapest and the best. III. ( American method.) The apples or pears, after being peeled, are cut into eighths, the cores extracted, and then dried in the sun' or in a kiln or oven until they are quite hard. Remarks. In this way fruit is kept in the United States for two or three years. For use, wash the fruit in water, then pour boiling water on it; let it stand for a few minutes, and use it as fresh fruit. The water it has soaked in is an excellent substitute for fresh juice. APPLE SUGAR. Prep. Express the juice, and add chalk until the whole of the acid is satu¬ rated ; pour off the clear liquor; then clarify by boiling in a clean pan with some white of egg; skim off the dirt; and lastly evaporate by a gen¬ tle heat to a proper consistence. Remarks. 1 cwt. of apples yield about 84 lbs. of juice and 12 lbs. of crude sugar. APRICOTS, DRIED. Syn. Candied Apri¬ cots. Prep. Thrust out the stones with a wooden skewer, then pare them and roll them in dry pow¬ dered lump sugar; afterwards put them into a cold sirup, made with 2 lbs. of lump sugar to J of a pint of water, and heat them gradually nearly to the boiling point, turning them frequently. Then pour them into a deep dish, and next day scald them again, adding as much sugar as will dissolve ; again let them rest until the next day, when they must be placed on a hair-sieve to drain and dry. Remarks. The fruit should not be quite ripe. Sometimes the apricots are cut into halves or quarters before preserving, and at other times pickled with the skins on; in the latter case they are gathered sooner, and infused in cold water with some vine leaves; next taken out and gently immersed in fresh water until they turn yellow, and then rubbed with a flannel and some salt to remove the down j they are then again soaked in the pan with the vine leaves, until they turn greenish. The best are now selected, rubbed dry, the stones extracted, and boiled in sirup as above described. AQUETTA. The poison prepared by the once notorious woman named loftana Tophana, ap¬ pears to have been alkarsine, or some preparation of the kadodule series, to which article the reader is referred. The emperor Charles VI. declared to his physician Garelli, that it was arsenic dissolved in aqua cymbelaria. ARABESQUE. The ornamental designs of this kind, so much employed to beautify leather and fancy cloth binding, are produced by the pres¬ sure of hot plates or rollers, having the design sunk into them. (See Bookbinding.) ARABINE. Syn. Soluble Gum. Prep. Dis¬ solve gum arabic in water; fill er, and add alcohol to throw down the arubine ; filter and dry the ie- siduum by a gentle heat. Prop. Similar to pure gum arabic ; over the finer sorts it possesses little or no advantage. . .. ARBUTUS SUGAR. Prep. From the fruit of the strawberry, in the same way as apple sugar. Strawberries are said to yield one-fifth ot their weight of sugar, and the rape, or pressings, J ic by fermentation and distillation a very pleasant spirit. ARC 72 ARC ARCANUM BECCHINUM. A solution of livers of sulphur and sugar in water. (Willis.) ARCANUM CORALLINUM. Red oxide of mercury digested in potash water, und spirits burned on it. Remarks. Formerly used to excite salivation and as an escharotic. ARCANUM DUPLICUM CATHOLICUM. An amulet composed of the roots of plantain and colchicum, recommended by Wedel against con¬ tagion. A relic of superstition. ARCHIL. Syn. Orchil. Turnsole. Litmus. Cudbear. Persio. A beautiful violet-red or blue color, prepared from several species of lichens, (the rocellus, parellus, &c.) In Great Britain it is principally prepared from the lecauora tartarea and parmelia omphilodes. Archil is met with in three states'—-a violet-red liquid paste—in blue lumps—and in powder. Uses, cf-c. It is largely employed to dye blues, violets, &c., mixed with other colors, to which it imparts a beautiful bloom. It is generally used as a finishing bath, by passing the fabric, already dyed of the same color, through archil mixed with hot water. Its beauty, however, is deceptive, and soon decays. Solvents. Water, urine, ammoni- acal and alkaline lyes, acidulated water. Alkalis turn it blue, acids red; hence its value as a test for these articles in chemistry. Spirit stained with archil is sometimes used to fill the tubes of ther¬ mometers, but the color soon fades. An aqueous infusion of archil stains marble of a beautiful violet color of considerable permanence. (Fay.) In the state of powder it is called cudbear, under which form, when used with skill, it possesses greater permanency, and dyes all shades, from pink and crimson to blue. The word archil, as commonly applied, means the liquid archil, or violet color, sold for staining wood, dyeing, &c. Lump archil, or dyer’s archil, a similar colored substance, under the form of a paste or lumps. Turnsole or litmus is archil prepared of a bluish color, and made up into small lumps, and cudbear is archil in the state of powder, which has undergone some trifling pre¬ paration for the dyer. The names are, however, irequently used indiscriminately. ARCHIL, TO DYE WITH. Proc. Diffuse the archil or cudbear in warm water, then raise it to nearly the boiling point, and pass the cloth, previously prepared by rinsing in cold water, tlirough the dye until the proper shade is produced. Remarks. This plan is principally employed to bloom or finish off goods dyed of a permanent color, as before alluded to. Pearlash, or milk of lime, added to the bath, deepens the shade ; acids redden it. A beautiful crimson red is obtained, by first passing the stuft’ through a mordant of tin and tartar, and then tlirough a batli of archil mixed with a little solution of tin. By proper management of this dye, lilachs, violets, mallows, rosemary flowers, soupes au vin, agates, and other shades may be produced, on silk or cloth, either alone, or m conjunction with other dyes to modify it. i lb. of archil or cudbear will dye 1 to 2 lbs of cloth. ARCHIL, FACTITIOUS. A factitious col¬ oring matter, resembling archil, is prepared bv fermenting together a mixture of rotten onions with an equal weight of pearlash, for a few days" and then adding * of the weight of the pearlash in sugar of lead. The particulars of the process es¬ sential to its success are, however, kept a secret. ARCHIL, INFUSION OF. Syn. Infusion of Litmus. Prep. Digest 1 oz. of powdered lit¬ mus in 1 pint of hot water, and filter. Remarks. It will not keep without the addition of spirit. Used for testing. (See the Tincture.) ARCHIL, LIQUID. Syn. Common Archil, (of the shops.) Prep. The archil lichen, well bruised between stones, is moistened with a crude ammoniacal liquor, or urine, mixed with a little quicklime ; in a few days it acquires a purplish red color, and is then steeped in urine until all the color is extracted. Use. As a dye, especially for staining wood, and tinging silk stockings, &c. Remarks. When the process is conducted with free access of air, and in rooms heated by steam, (stove rooms,) the color turns more on the violet, and the product is called red archil; but when the manufacture is carried on in close vessels, the pro¬ duct is bluish, and hence called blue archil. In this way various shades of color are produced. ARCHIL, LLTMP. Syn. Litmus. Turnsole. Prep. The archil plant, ground to powder, is moistened with urine, or bone spirit, and allowed to lie together for a few days, to ferment; a small proportion of chalk or gypsum is now added, and the whole is made up into small squares, (lump archil,) or preserved in the state of paste. Remarks. When the ground lichen is mixed with about half its weight of pearlash before fer¬ menting, and afterwards made with a small quan¬ tity ol lime, it becomes quite blue, and is then called litmus or turnsole. ARCHIL PAPER. Syn. Litmus Paper. I. (Blue.) Prep. Stain thin unglazed writing- paper with infusion of litmus ; dry, and keep it from the light. Use. As a test for acids, which turn it red. Remarks. It should be of a blue color. Should the infusion of litmus turn a little on the violet, add a minute quantity of alkali (which will turn it blue) before wetting the paper. II. {Red.) Add 2 or 3 drops of acetic acid to the infusion of litmus, or enough to turn it red; then stain the paper, as above. Use. As a test: turned blue by alkalis. Remarks. A convenient extemporaneous meth¬ od of preparing this paper, is to take a strip of the blue litmus paper, and hold it for an instant over a bottle containing muriatic acid, which will turn it red. In this state it is very sensitive to alkalis. A good method of keeping these papers for use, is to cut them into strips about ^ an inch wide and 3 inches long, and to tie them up in bundles, or to keep them in a box of a similar size to the paper. I hey are then always ready for use, as well as excluded from the light. ARCHIL, POWDERED. Syn. Cudbear. Dyer’s Archil. Prep. The bruised archil lichen is sprinkled with bone spirit and urine, and allowed to ferment for a few days in the open air, as be¬ fore described, when it is dried and ground to a hue powder. Use. As a dye. ARC HIL, TINCTURE OF. Syn. Tincture of Litmus. I. (Blue.) Ing. Litmus, in powder, 1 oz.; water and rectified spirit, of each, i pint. 1 roc. Digest for a week. Use. As a test. It turns red with acids. II. {Red.) I o the above add acetic acid, just ARR 73 ARS sufficient to tinge it red. Use. As a test; turned blue by alkalis. Remarks. A very slight trace of either acids or alkalis may be detected in mineral waters, or sa¬ line solutions, by means of either the infusion or the tincture of litmus, or litmus paper. The latter is, however, the more convenient, and is that gen¬ erally used. ARCiEUS, BALSAM OF. Mutton suet 4 parts ; hogs’ lard 2 parts ; turpentine and rosin, of each, 3 parts. Proc. Melt, add 4 parts of hot water, and beat together until cold. Remarks. Once a noted ointment for sores and bruises. ARICINA. Syn. Aricine. Cusconine. Cus- co-cinchonia. An alkaline principle, discovered by Pelletier and Coriol, in the bark of the arica, or cusco-cinchona. Prep. Boil the bark in water acidulated with sulphuric acid; repeat the process a second and : third time ; concentrate the mixed liquors, and precipitate with ammonia. Collect the powder on a filter, and purify by repeated resolutions and crystallizations from hot alcohol. Remarks. It forms salts with the acids. It is supposed to be the teroxide of the base, of which quina is thought to be the binoxide and cinchona the monoxide. ARITHMETER. Syn. Abacus. An instru- j ment frequently employed in schools to teach i young children the rudiments of arithmetic. Its ; construction is similar to the abacus of the Greek. The lines represent the nine digits, and progress I from units upwards, as will be easily understood j from the annexed figure, which has the number ^ millions. | thousands. — hundreds. — tens. — units. 1 131,231,431 on it, according to the common sys- ; tem of notation. Sometimes a small ball is stts- . pended over the lines, which in that case adds five . to the lino below, and thus reduces the number of balls on each wire from 9 to 5. ARNICINE. A resinous substance extracted ! by alcohol from the root and flowers of the mouu- ' tain arnica. (PfafF.) ARRACK. A spirituous liquor, procured by ; distillation from palm wine, or a fermented infu- : sion of rice. It is imported from the East Indies, and much used to make punch. When sliced i pine apples are placed in arrack, and the spirit kept for some time, it acquires a most delicious flavor, and is thought to be unrivalled for making i nectarial punch. ARRACK, FACTITIOUS. Syn. Mock Ar¬ rack. Vauxhall Nectar. Prep. Dissolve 23 grs. of flowers of benzoin (benzoic acid) in 1 quart of good pale Jamaica rum. Sold for arrack. ARROW ROOT. A very pure and nutritious j species of starch, prepared in the West Indies from the root of the maranta arundinacea. 10 pj —a -©twa&ososs'S Pur. The mass of what is sold for arrow root, in the shops, consists either wholly or in part of the fecula or farina, obtained from potatoes, and com¬ monly called potato starch. This article is known in the trade as “ British arrow root,” or simply “ arrow root,” whereas, the genuine kind is always described as “ Bermuda,” “St. Vincent,” “ St. Kitts,” or at least as “ West Indian arrow root” The mere addition of an adjective is no proof of quality, and no sample should be bought without a proper examination. Arrow root is imported in tin canisters or cases, and in boxes and casks, but the former is most esteemed. Tests, dfC. Genuine arrow root is odorless and tasteless, and produces a sort of crackling noise when pressed or rubbed, and emits no peculiar odor when mixed with muriatic acid. Stirred up in a mortar with double its weight of a mixture of equal parts of aquafortis and water, it does not become gelatinous and adhesive in less than 15 minutes. (Dr. Scharling.) ARROW ROOT, EAST INDIAN. Source. The roots of the curcuma angustifolia. Char. A white powder, somewhat resembling bicarbonate of soda or rochella salts. It does not crepitate be¬ tween the fingers like West Indian arrow root. ARROW ROOT, BRAZILIAN. Syn. Ta¬ pioca Meal. Source. The cassava plant. Char. Partially soluble in cold water; appearance infe¬ rior to W. I. arrow root; grains, mullar-shuped, when viewed by the microscope. ARROW ROOT, ENGLISH. Syn. Farina. Potato Starch. Source. The esculent potato. Char. I. When mixed with muriatic acid, a smell resembling fresh beans or rushes may be per¬ ceived. (Ann. Chem.) II. One drachm of potato starch rubbed in a mortar, with a mixture of one drachm ol aquafoi- tis, previously diluted with 1 drachm of water, forms rapidly a very stiff and tenacious jelly. 5^ of potato starch, mixed with West Indian arrow root, may be detected in this way. (Scharling.) ARROW ROOT, PORTLAND. Source. The tubers of the arum maculatum, or wake- robin. Char. It resembles the Brazilian arrow root, mentioned above. . , Remarks. By attention to the characteristics ol each of the above varieties, the purity of any sam¬ ple may be easily ascertained. The grains ol each variety have a different appearance when viewed by the microscope, but when the sophistication takes place before grinding, the original form of the grains of each is lost, and this method ol ex¬ amination is then useless. The reader is referred, for further information on this subject, to Dr. Pe¬ reira’s excellent work on Materia Medica, where he will find the subject fully explained and illus¬ trated by engravings, from the pencil ol the doc¬ tor's talented lady, representing the appearance ol le magnified grains. , , , ARiSENIATES. Salts formed of the arsenic fid and the bases. They are all poisonous. Most ’ the metallic arseniates may be made by adding soluble salt of the metal to a solution ol the acid, hen the arseniate is precipitated. nr , \ ARSENIATE OF AMMONIA AND SODA, OUBLE. Prep. Mix the separate solutions Pt le arseniate of soda and ammonia, evaporate an •ystallize. Poisonous. ARS 74 ARS Remarks. In a similar way are made the dou¬ ble arseniates of soda and potassa, and of ammo¬ nia and potassa. ARSENIATE OF BARYTA. Prep. Add a solution of chloride of barium to another of arse- niate of potassa or soda ; collect the precipitate and wash it well. Remarks. By dissolving this salt in a solution of arsenic acid and crystallizing, a biar- seniate of baryta is obtained. ARSENI ATE OF POTASSA. Prep. Satu¬ rate a solution of the acid with potassa. Uncrys- tallizable. ARSENIATE OF POTASSA, (SUPER- or BI-.) Syn. Arseniated Kali. Macqueer’s Neutral Arsenical Salt. Prep. Heat together equal weights of nitre and arsenious acid ; dissolve the melted mass in water, evaporate and crystal¬ lize. Prop., Uses, <$•<:. This salt is obtained in large crystals. It is tonic. Dose -A- to i of gr.; used in malting cobalt blue. Remarks. By a similar process to the above, the arseniates of lime and magnesia may be made. This salt (potassa) is made on a very extensive scale in Saxony. ARSENIATE OF SODA. Saturate a solu¬ tion of arsenic acid with another of carbonate of soda ; evaporate and crystallize. ARSENIATE OF SODA, (SUPER or BI¬ SALT. Prep. Heat together in a crucible or bolthead, a mixture of 9 oz. of white arsenic with 1 lb. of dry nitrate of soda, until all the nitric acid be expelled. Dose. J to ^ gr. ARSENIC. Syn. Metallic Arsenic. Reg- ulus op Arsenic. Black Arsenic. A brittle, inflammable, volatile, and combustible metal, the base of white arsenic or arsenious acid. Prep. I. Mix white arsenic in powder with twice its weight of black flux, and expose the mix¬ ture to a red heat, in a Hessian crucible, over which is luted an empty crucible to receive the metal. The upper one must be kept cool. II. Mix white arsenic with twice its weight of soft soap, and fuse it in a crucible, with a very quick fire ; pour the melted metal into inverted hot iron cones. Remarks. The first is the more convenient process. Cant. Too much care cannot be taken to avoid inhaling the fumes ; the process should be conducted only where there is a strong current of air to carry them off. On the large scale it is procured by distilling white arsenic with charcoal and iron, or lime. Use. To whiten copper, and in medicine. ARSENIC, BROMIDE OF. Syn. Sf.bqui- bromide of Arsenic. Prep. Add dry arsenic in powder, cautiously, and in small quantities at a time, to bromine, as long as light continues to be emitted, then distil into a cool receiver. (Serullas.) Prop. Solid below 68°, boils at 428°. When liquid it is yellowish. Poisonous. ARSENIC, PROTOCHLORIDE OF. Prep. Mix in a tubulated retort 1 part of arsenious acid, and 10 parts of strong sulphuric acid; heat to 212°, and throw in gradually small quantities of sea salt. Collect the chloride in a well-cooled re¬ ceiver. (Dumas.) Remarks. The pure protochlo¬ ride swims on a little hydrated portion when the process has been too long continued. The latter may be rendered anhydrous by distillation from strong sulphuric acid. ARSENIC, SESQUICHLORIDE. Syn. Chloride of Arsenic. Butter of AnsENic, Fuming Liquor of ditto. Prep. I. Distil to¬ gether 6 parts of corrosive sublimate and 1 of arse- i nic. II. Boil muriatic acid, mixed with a little nitric acid, upon arsenic for some time, then con¬ centrate and distil, (if required.) Remarks. All the above are poisonous, corro¬ sive, and volatile. ARSENIC, IODIDE OF. Syn. Pf.riodide of Arsenic. Prep. Gently heat together in a tube or flask, 1 part of metallic arsenic in fine I powder, with (i-J parts of iodine, then sublime the iodide to separate the excess of arsenic. A sand- bath or the heat of a spirit-lamp should be em- | ployed for this purpose. Prop. An orange-red j solid, volatile and soluble in water. Dose. J to j of gr. in lepra, lupus, psoriasis, impetigo, &c. ARSENIC, OINTMENT OF IODIDE OF. (Biett.) Prep. Mix well together 3 grs. of iodide of arsenic and 1 oz. of lard. Use. In corroding tubercular diseases. ARSENIC, RED SULPHURET OF. Syn. j Protosulphuret of Arsenic. Red Arsenic. Re¬ algar. This substance is found ready formed in | nature, but it may also be produced by art. Prep. Powdered white arsenic 2 parts, flowers of sulphur 1 part. Proc. Heat them together in a crucible, until in a state of perfect fusion. Prop. Transparent ruby red-colored mass. Very poisonous. Uses. As a pigment and in fireworks. Not used in medicine. Its color is improved by sublimation in close vessels. ARSENIC, YELLOW SULPHURET OF. Syn. Sesquisulphuret of Arsenic. Yellow Arsenic. Sulphoarsenious Acid. Orpiment. King’s Yellow. This sulpliuret, like the last, is found ready formed in nature, and was once called auripigmentum, from its fine color. Prep. I. Mix together equal parts of sulphur and arsenious acid, and sublime in a close vessel. II. Transmit a current of sulphureted hydrogen gas through a solution of arsenious acid; collect the precipitate and well wash it in cold water. Prop. Yellow crystalline lump, or fine golden yellow powder ; very soluble in the pure alkalis. ! Uses. As a dye, a pigment, in fireworks, and in some depilatories. Silk, woollen, or cotton goods,; soaked in a solution of this substance in ammonia, and then suspended in a warm apartment, are per-j manently dyed of a beautiful yellow color. The native sulphurets (both red and yellow) are much less soluble than those prepared artificially, and art' ; consequently less poisonous. The native varieties possess the finest color, and are hence preferred by artists. If sulphureted hydrogen be transmitted j through a solution of arsenic acid, a persulphuret is formed which much resembles orpiment. ARSENICAL CAUSTIC. (Justamond’s.) j Prep. Melt together 2 parts of white arsenic and 1 part of antimony; when cold reduce the mass to a fine powder. Remarks. A poisonous and dangerous escha- rotic, employed by M. Justamond, mixed with powdered opium, in cancer. It is seldom used in England. ARSENICAL SOLUTION. Syn. (Dr. Os- ARS 75 ARS vergie’s Mineral Solution.) Prep. Arsenious acid (crystallized) O'10 centigramme ; carbonate of potassa 0'10 centigramme ; distilled water 500 grammes; compound tincture of melissa 0-50 cen¬ tigramme ; tincture of cochineal to a deep rose color. Proc. Dissolve the acid and potassa in the water, (hot,) and when cold add the rest. Remarks. Each gramme is equal to , If ', T of ar¬ senious acid, or °f the strength of Fowler’s so¬ lution. Used in similar cases to the solution of [ arsenite of potassa of the L. Ph., over which it is said to possess the advantages of greater con¬ venience and safety in dispensing. ARSENIC ACID. An acid formed by the combination of metallic arsenic with oxygen. Hist. The combinations of this acid were noticed by Macqueer, but we are indebted to Scheele for the | subsequent discovery of the acid. Prep. Pour 6 parts of strong nitric acid on 1 part ! °f white arsenic in a glass vessel, and distil until I the solution acquires the consistence of a sirup, i then transfer it into a platina crucible, and expose it for some time to a faint dull red heat, to expel | the nitric acid. Remark. The addition of a little muriatic acid facilitates the process. (Liebig.) 11. Submit arsenious acid to the action of aque¬ ous chlorine. [: _ Prop. Sour, reddens litmus, dissolves in G times : its weight of cold water, (twice its weight, La- I grange,) and less of boiling, and forms salts with the bases, called arseniates. By careful evapora- ! tion it may be obtained under the form of small grains, but as usually met with has the consistence of sirup. It is deliquescent. Use. It has not been employed in medicine, or the arts, but indirectly some of its combinations have been used in dyeing. It is a more violent (I poison than even the arsenious acid. (Brodie.) Tests. Sulphureted hydrogen gives a yellow I precipitate ; nitrate of silver added to the solution of an arseniate, gives a precipitate of a brick red color; nitrate of lead gives a white one, and the salts of copper a bluish colored one. Pure lump I sugar dissolved in an aqueous solution of arsenic E ; acid, becomes in a few hours of a reddish color, and afterwards of a magnificent purple. (Ure.) ti 1 his acid, whether free or combined, is reduced to the metallic state, and evolves a garlic odor when fj heated with charcoal. Wohler recommends the • ! addition of sulphurous acid to the suspected liquor, and to boil it for a short time, when the arsenic • acid will be reduced to arsenious acid, in which state it will be more susceptible of tests. See the next article. jj ARSENIOUS ACID. Syn. White Arsenic. t 1 Oxide of Arsenic. Arsenic blanc. Acide Ar- < j senieux. (Fr.) Arsenichste saure, Gift Meiil. • i ( Ger .) Acidum arseniosum. (P. L.) Hist., Des., ^•c. This substance, like the preceding, is a (’ compound of metallic arsenic and oxygen, and is a powerful poison ; in fact, one of the most viru¬ lent of the class to which it belongs. It is com- i monly known by the simple title of “ arsenic” a " iterm derived from the Greek, apecrisiv, an epithet once applied to those natural substances which I | possess strongly poisonous and acrimonious proper¬ ties ; as orpimcnt was the usual form under which 1 arsenic occurred, it consequently received the name, i and hence this word has gradually been altered to its present application. (Paris.) Scheele first proved the white arsenic of the shops to consist of a metal and oxygen, but Fourcroy gave it the name of ar¬ senious acid. Source. The white arsenic of commerce is prin¬ cipally imported from Germany, where it is ob¬ tained in the process of roasting the arsenureted cobalt ores for making zaffire. At Altenburg it is procured from arsenical iron pyrites, and at Riech- enstein from the sesquiarseniate of iron. About 600 to 800 tons are also annually collected in Cornwall, being a secondary product of the pro¬ cess of roasting the gray copper ores and white mundic. The crude article obtained in this way has to be purified by sublimation in suitable iron vessels, before it is fit for sale. It then forms a semi-transparent vitreous cake, which gradually becomes opaque, and of a snowy whiteness by ex¬ posure to the air, and sometimes falls into a pul¬ verulent state on the surface. The powdered white arsenic of the shops is generally adulterated with plaster of Paris, white sand, or ground bone ashes, and is totally unfit for the purposes of chemistry or the manufacturer. To avoid this fraud, the best way is to purchase it in the lump, which will gen¬ erally be found sufficiently pure. When wanted very pure , it may be resnblimed in glass. Prop. Volatilizes at 380° Fahr. Vapors smell of garlic ; sp. gr. .3'7. Its taste is usually thought to be acrid, but this is not the case. It may bo deliberately tasted without exciting more than a very faint impression of sweetness, and perhaps slight acidity. (Turner.) I can say from painful experience that such is the case, lienee its dan¬ gerous character as a poison. 100 parts of boiling water dissolve 8 parts of arsenious acid, (Bucholz and Klaproth ;) but on cooling to G0§ only 3 parts remain in solution. The opaque variety is the more soluble. (Guibourt.) Uses. Extensively employed in the arts, and in medicine. In small therapeutical doses it is a val¬ uable remedy in intermittent fevers, chronic skin diseases, (especially lepra and psoriasis,) and in some nervous diseases, (as neuralgia, epilepsy, chorea, tetanus, Ac.) It is the active ingredient in the “ tasteless ague drop,” and the 1 anjore pills, long celebrated in India for the cure of the bite of the cobra di eapello, and other venomous serpents, as well as hydrophobia. It has been given in syphilis, chronic rheumatism, typhus, and several other diseases, with more or less advantage. Externally it has been employed in the form of powder, lotion, and ointment for the euro of can¬ cer. Its use, whether internal or external, is al¬ ways attended with danger, and should never be adopted without proper advice. It even proves destructive to vegetable life, (Jiiger, Marcet, Ma- caire.) Dose. In substance, made into pills with crumb of bread and lump sugar, T > fl th to Jth of a grain, or in solution, (the liq. of arsenite of potassa, P. L.) 4 to 5 drops, 2 or 3 times daily, gradually and cautiously increased to 10 or 15 drops. Pur. 1. It should wholly volatilize by heat. Z. 5 grs. boiled in 1 oz. of water should dissolve with¬ out leaving any residue. 3. Mixed with ia is weight of black flux, and heated, it should sub¬ lime with the production of a garlic odor, and leave an ash behind, perfectly soluble m distilled water. ARS 76 ARS ARSENIOUS ACID, TESTING FOR. Memo. For the sake of brevity and convenience of reference, I shall describe the usual tests for arsenic, in alphabetical order, appending such re¬ marks to each, as will render their application quite simple, even to persons but partially conver¬ sant with chemical manipulations. I. Ammoniacal acetate of copper in a state of weak solution, gives a fine grass-green and very characteristic precipitate of arsenite of copper, or Scheele’s green. This precipitate, well washed, and acted on by sulphureted hydrogen water, turns brownish-red; prussiate of potash turns it blood-red, and nitrate of silver yellow. Susc. TysVoo- ( Ure -) II. Ammoniacal nitrate of silver. Syn. Hume’s test. A solution of this test, added to an aqueous solution of arsenious acid, gives a yellow precipi¬ tate of arsenite of silver. This precipitate is solu¬ ble in liquid ammonia, nitric acid, and in a solu¬ tion of nitrate of ammonia. Susc - TotVtup (Devergie.) Remarks. This test, when properly prepared, yields a yellow precipitate with no known sub¬ stance save arsenious acid. It is usually said to be inapplicable to solutions containing sulphate or muriate of soda, or chlorine; but Dr. Ure declares that these substances do not interfere with the test if it be used in the following manner:—Dip a small glass rod into liquid ammonia, and then plunge it into the fluid under examination ; dip another glass rod into a solution of pure nitrate of silver, and plunge this also into the sample, when either a fine yellow cloud will be formed, or at first merely a white curdy precipitate. After a second or third immersion of the nitrate rod, a central yellow spot will be perceived, surrounded with the white chloride of silver; and after an¬ other immersion the yellow cloud on the surface will become very evident. Another modification of this process is, to drop a little of the suspected fluid on white writing-paper, and to draw several times over it a stick of lunar caustic ; if arsenic be present it will leave streaks that will assume a bright yellow color when brushed over with liquid ammonia; if the contrary be the case they will gradually fade and turn black. (Dr. Paris.) III. Ammoniacal sulphate of copper. A dilute solution of this salt, added to another containing arsenious acid, gives a green precipitate of arse¬ nite of copper. Susc. Tr-mr (Devergie.) IV. Ellis’s Test. This consists in forming ar- seniureted hydrogen gas in a Marsh’s apparatus, or even in a common flask, and passing it through a horizontal tube containing slips of copper-leaf or riband, and having the one end drawn to a capil¬ lary size, at which the gas may be inflamed and tested. (See fig. below.) This is not, however, the object of the test, as will be presently seen. A small spirit-lamp must be placed under that part of the tube containing the copper, so as to render it warm, when, if arsenic be abundant in the gas, the copper will almost instantly become frosted over with a coating of metallic arsenic. After continuing the heat for a few minutes the lamp may be withdrawn. The copper on being removed from the tube will present a beautiful silvery surface, and may then be submitted to further examination. (See Rensch’s Test, p. 77.) j The slips of copper are directed to be prepared for ; this purpose by heating them in a clear fire to a dull red, and then throwing them suddenly into cold water; when wiped dry they are ready for being placed in the horizontal tube for testing. a. Flask containing the suspected fluid, dilute sulphuric acid, and zinc. b. Portion of tube holding slips of copper. c. Spirit-lamp. tl, Support. . ' Remarks. Mr. Robert Ellis has since found that the oxide of copper may be employed in the same | way, and possesses some advantages over the metal. Susc. About ;5TB . 1 rrir . V. Lassaigne’s Test. (Adopted by the French Academy.) This consists in passing the arseniu -1 reted hydrogen, generated in a flask or Marsh’s apparatus, through a solution of nitrate of silver.; (See eng.) Black flocculi of metallic silver are! deposited, and arsenious acid remains in solution mixed with nitric acid. A little dilute hydrochlo¬ ric acid must now be added to precipitate any re-. maining nitrate of silver, when the liquid, after filtration, may be tested for arsenic in the usual way. Susc. soohoW (Chem. Gaz., I. 6.) a , Bottle containing dilute sulphuric acid, zinc, and sus¬ pected fluid. b, Funnel for supplying the bottle with acid. c c, Supports. d, Tube filled with asbestos. e , Bent tube to convey the liberated gas. /, Glass vessel containing a solution of nitrate of silver. VI. Lime Test. Lime water occasions a white precipitate, of arsenite of lime in a solution of ar¬ senious acid, soluble in most acids, and in an ex¬ cess of the arsenious solution. Susc. (D®* vergie.) It is inapplicable when acids, oxalates, tartrates, or carbonates are present. VII. Marsh’s Test. Syn. Arseniureted hy¬ drogen test. This test consists in the production and subsequent decomposition of arseniureted hy¬ drogen. The principle of its action depends on ARS 77 ARS the property possessed by nascent hydrogen, of taking the metal from a solution of arsenious acid. The process is as follows : Some, of the suspected liquid is mixed with dilute sulphuric acid and poured upon some pieces of zinc previously placed in the apparatus; hydrogen gas is immediatcdy evolved, and if arsenic be present unites with it, forming arseniureted hydrogen gas, which may be recognised as follows :— 1. It possesses a garlic-like smell. 2. It bums with a bluish-white flame, and emits a whitish smoke. 3. When a piece of window-glass, or a white porcelain plate or saucer, is held a short distance above the flame, arsenious acid, under the form of a fine pulverulent film, is deposited thereon. 4. When the plate is held in the flame, a black¬ ish deposite of metallic arsenic acid is obtained. *** Both these deposites may be obtained simul¬ taneously by holding nearly vertically over the flame a glass tube 8 or 10 inches long, and §ths of an inch in diameter. 5. A solution of arsenious acid may be obtained by letting the flame play upon 3 or 4 drops of water, placed on the under side of the piece of glass or china, to which tho liquid tests may be then applied. Another plan is to apply drops of the liquid tests to the plate as above, and to let the flame play on them successively. 6. The true arsenical spot is soluble in nitric acid, and gives with nitrate of silver a dull red precipitate ; and when heated is turned reddish- brown by the action of sulphureted hydrogen. 7. When a tube through which the gas is made to pass is raised to a dull red heat at a certain part by means of a spirit lamp, a crust of metallic arsenic is deposited beyond the flame, on the cooler portion of the tube. The glass of which the tube is made should be of the most infusible kind. The mode of conducting this experiment is represented in the eng. at p. 76, omitting the cop¬ per wire. Remarks. Care should be taken not to light the jet of gas before all the air is expelled from the apparatus, as without this precaution an explosion may take place. The following figure represents 0 Bent glass tube, containing dilute sulphuric acid, zinc, and suspected fluid. t, Stopcock and jet. c d, Support. * e > Bands to keep the tube upright. /, Plate of glass to receive the stain. the usual form of Mr. Marsh’s apparatus, as well as the mode of its application in analysis ; but a simple wide-mouthed bottle, furnished with a lube and cock, will answer quite as well or better, as the fluid is less liable to froth than in a nar¬ row tube. Even a common medicine-vial, fur¬ nished with a tobacco-pipe for a burner, may be used when no more convenient apparatus is at hand. Some objections have been raised to this mode of testing, from the great frothing wliich occurs in organic mixtures, and from antimony and imper¬ fectly charred organic matter also forming crusts somewhat resembling those produced by arsenic. But this objection is invalid, because there are easy means of discriminating between true arsen¬ ical spots or deposites and false ones. (See the Re¬ duction Test, p. 78.) Another objection is, that both zinc and sulphuric acid sometimes contain arsenic; but this is frivolous, as it only becomes necessary to observe that the substances employed be perfectly pure, which may be proved by testing the hydrogen evolved from the apparatus, before adding the liquid for examination. Susc. , „ o o'„ o o • (Commissioners of the French Academy;) jo- contain arsenic : 1, From its yellow color; 2, s solubility in liquid ammonia forming a colorless ilution ; and, 3, by yielding metallic arsenic when lixed with the black flux and submitted to the iduction test. Remarks. When the sulphuret is very small in uantity, it is better to wash it in a little water, nd to dissolve it in liquid ammonia, which may e then driven off in a watch-glass or capsule, fter which it may be tested as before. (Devergie.) 'lie engraving represents the mode of executing lis test. Mode of passing sulphureted hydrogen through an ar- nical solution. XII. Voltaic Test. The voltaic battery, made i act by two wires on a little arsenious solution, aced on a piece of window glass, developes me- illic arsenic at the negative pole, and if the wire i formed of copper, it will become whitened and dished like silver, in consequence of the forma- on of a tombac alloy. XIII. Wollaston’s Method was to concentrate, heat, in a capsule, a little of the suspected piid, having previously filtered it if necessary, en to place it in the middle of a bit of window ass, and to draw lines with the fluid in different rections, so as to form a starlike figure. To one these a particle of weak solution of ammoniacal trate of silver was added ; to another ammonia- id acetate of copper ; to a third the deuto-acetate iron; to a fourth ammonio-acetate of cobalt; lphureted hydrogen to a fifth, and lime-water to sixth ; a drop of sirup of violets to a seventh, and e two wires of a galvanic battery to the opposite ges of the whole. Thus with one drop of solu- ■n many exact experiments may be made. (Ure.) General Remarks. Detection of arsenic in \ganic mixtures, <|-c. Most of the previous tests 5 only applicable, with any degree of certainty, pure solutions of arsenious acid, or to those that 3 but slightly colored or contaminated with or- nic matter. The tests depending on the extrica- n of arseniureted hydrogen are partial ex¬ lotions to this rule ; but even in them, if the sus- oted liquid be not nearly limpid, so much frothing jll ensue as to render the process impracticable, this respect Rensch’s test, perhaps, possesses the [vantage over the rest, as it may at once be ap- -d to mixtures containing organic matter, with¬ out the latter undergoing any previous preparation. The reduction test is only applicable to solid ar¬ senious acid, or to some of the compounds of arsenic which are obtained by means of the other tests. It has long been an object with chemists to remove organic matter from solutions, so as to render them sufficiently clear, light colored, and limpid, to permit of the action of reagents. Va¬ rious means have been proposed for this purpose, some of which I shall notice below. Suppose a case of poisoning, the proceeding should he as fol¬ lows :—The stomach being laid open, an examina¬ tion should be made for any particles of powder which it may contain in an undissolved state; if any can be found they must be collected and tried by the reduction test as before described. Should no solid particles be discovered, the stomach should be cut into small pieces, and with its previous con¬ tents be boiled in a glass vessel with distilled water ' for half an hour, a little potassa or ammonia being ! added. The liquid may now be filtered, first J through muslin and then through paper, and again j boiled with a little acetic acid, after which it must ' be filtered a second time. In this state the liquid is usually clear enough to be tested with the am- : rnonio-nitrate of silver, when, if this test act freely, the process of testing with other reagents may be proceeded with ; but if, on the contrary, the indica¬ tion be feeble, the liquor should be gently evapora¬ ted to dryness, and redissolved by boiling in repeated portions of distilled water, when, after being once more filtered, it will generally be sufficiently limpid for the perfect application of the tests. (Christison, Devergie.) It has been recommended to add to the organic matter contained in a porcelain capsule, one-sixth of its weight of strong, pure sulphuric acid, and to heat the mixture until vapors of the acid begin to appear, constantly stirring with a glass rod during the whole time ; the heat is to be continued until the charcoal thus formed becomes friable, and almost dry, when it must be cooled a little, and strong nitric or nitro-muriatic acid added by means of a pipette; the evaporation must then be contin¬ ued to dryness. The residuum boiled with distilled water, and the solution filtered, will be ready for testing. (Danger and Flandin.) Another plan is to boil the suspected fluid con¬ taining organic matter, with pure diluted sul¬ phuric acid', until it becomes limpid, and then to filter, when the usual tests may be applied. (Fownes.) When there is much gelatine in the liquid it may be got rid of by adding an infusion of nut-galls, which will precipitate it. (Fownes.) The last plan I shall mention is that of evapo¬ rating the suspected liquid to dryness, and then submitting it to the reduction test. The following tables, taken from the “ London Dispensatory,” showing the reaction of several re¬ agents on various organic solutions containing poison, will, in many cases, save the trouble of preparing the fluid previously to testing; or at least they offer a ready means of confirming the truth of any more exact method of analysis. T , % . ' * * ^ Comparative Table of the Precipitates obtained from Solutions of Arsenious Acid, of Bichloride of Mercury, of Potassio-Tartrate of Antimony, and of Chloride of Barium, with different Tests.— By Dr. A. T. Thomson. TEST I.-WATER SATURATED WITH SULPIIURETED HYDROGEN GAS. Solvents. Precipitates from Solutions of Arsenious Acid. Precipitates from Solutions of Corrosive Sublimate. Water Bright lemon yellow, deepened by the addi¬ tion of a few drops of strong acetic acid.* Broth .... Milk. Tea Madeira Wine Port Wine Scarcely any at first, but on adding a few drops of strong acetic acid, a pale yellow. Little change; but on the addition of a drop of strong acetic acid, a straw-colored precipi¬ tate. At first very pale yellow; after some time, a pale greenish yellow. The precipitate was curdy.} Turbid, pale yellow, the color of the wine de¬ stroyed. Turbid, pale yellow; the precipitate slowly formed. Coffee ... A deep golden yellow. Cruel ....| Pale yellow, suspended. Yellow at the instant of its formation, but soon becoming blackish.— On shaking the tube it changes to a dirty white. Whitish yellow at first, quickly changing to mixed clots of yellow, black and white. Light ochre, requiring for its formation a large quantity of the test. Brownish white and yel¬ low, mixed. Muddy, gradually display¬ ing small floating black flocculi. Nearly as in the white wine, like clouds through the purple of the wine. Brownish black. Light brown, slowly formed. Precipitates from Solutions of Tartar Emetic. Orange, curdy, partly sus¬ pended, partly thrown down. Ultimately bright orange.} Pale orange at first, soon changing to a deeper bright orange. Golden yellow, with a shade of orange. Deep orange, curdy, slow¬ ly formed: the super¬ natant fluid yellow. Pale orange, long sus¬ pended. Dark, dirty, orange brown. Deep orange-brown. Pale orange. Precipitates from Solutions of Chloride of Barium. Heavy, and of a dirty dark brown color. Dirty pale brown, heavy. v I * si Dirty nankeen, witn a, j shade of brown. Dirty light brown, deep ening as it fell. The chloride mixed wilt white wine is inilkyj Not tested. Pale brown, heavy. Not tested. Not tested. II.-SOLUTION OP SULPHURET OF POTASSIUM. Water- •• • Broth .... Milk. Tea . Coffee ... Madeira Wine Port Wine Gruel .... White, with a faint tint of Black, mottled with yel- Bright orange. Deep olive-green. sulphur-yellow, when a large quantity of the test was used.§ Pale, but bright, sulphur- low. Clotted, heavy, black, Dull orange, heavy. Pale brown, partly sns yellow. Bright golden-yellow. mottled with grqy. Black, clotted. Orange. pended. Brown, greenish whe A beautiful yellow. Brownish-black. Reddish orange, floccu- the mixture was shs ken. Not tried. A deep golden-yellow.|| Nearly black. lent. Deep brownish-orange. Not tried. Sulphur-yellow. Dirty white, or slate col- Beautiful bright orange. Vide 1st Table. Fawn color. Slate color, with violet Dark brown, with a tinge Violet, heavy. Bright queen’s yellow. supernatant fluid.IF Black dense clots.** of orange. Orange clotted. Dusky yellowish-green. * This precipitate, dried upon a filter, and heated with some caustic potassa in a slender test tube, is decomposed in a few seconds, forming a sulphuret of potassium, while the arsenic is volatilized in its metallic form, and adheres to the sides of the tube. (Orfila.) t All substances containing tannic acid in solution greatly impair the solvent influence of fluids on arsenious acid. } Dr. Pereira states, that, when the solution of the tartar emetic is very dilute, and the sulphureted hydro¬ gen gas passed through it only for a few seconds, the precipitate is of a lemon yellow, closely resembling that produced by arsenious add. (Med. Gaz., April, 183b.) § This sulpliuret, added to a solution of the phosphates, * throws down a greenish-yellow precipitate, the superns tant fluid being yellow and turbid. II Lime water, also, added to coffee containing arsentou acid, throws down a yellow precipitate; although it pri cipitates the watery solution of arsenious acid whip; (Orfila.) IT Corrosive sublimate cannot be exhibited in port win with an intention to commit murder, (except by a sel murderer,) as it changes the color of the wine to pa! violet. ** All the precipitates by the sulphuret, when drlei, and heated in a tube with iron filings, afl'ord nietall mercury, which forms globules on the sides of It tube. ARS 81 ARS III.-SOLUTION OF AMMONIACO-SULPHATE OF COPPER. Solvents. Precipitates from Solutions of Arsenious Acid. - r Precipitates from Solutions of Corrosive Sublimate. Precipitates from Solutions of Tartar Emetic. Precipitates froir Solutions of Chloride of Barium. Water.... Beautiful grass-green. It completely disappeared on the addition of a few drops of strong acetic acid.* White, thick, and heavy. Pale whitish-blue, very little thrown down. Copious whitish-blue. Broth .... Beautiful pale green, sus¬ pended.! White, curdy, partly sus¬ pended, partly thrown down. Pale whitish-blue, with a tint of green. Opaque, glaucous. Milk. Pale grayish-green. Bluish-white, curdy. Whitish-blue. Curdy white, with a tinge of blue. Tea. Obscure olive, but scarce¬ ly a precipitate. Dirty yellowish white, curdy. Muddy, pale bluish-green. Grayish, heavy, superna¬ tant fluid, yellowish- green. Coffee*. Dark grass-green.t Dirty white. Dirty bluish-green. Not tried. Madeira Wine Grayish, with a slight tinge of green. Heavy clotted white, with a tint of green. ASruginous blue. Vide 1st Table. Port Wine Clotted, heavy, dark greenish-gray. Heavy, clotted, bluish- gray. Heavy, dirty slate-blue. Dirty violaceous-gray. Gruel .... Beautiful grass-green. Pale bluish-white. Pale bluish-green. Pale bluish-green. IV.-SOLUTION OF AMMONIACO-NITRATE OF SILVER. Water.... Copious bright sulphur- yellow.4 Dull yellowish white, clotted, changing to dirty-white. Pale brown. White, heavy ; soon blackening. Broth .... White, (owing to the chloride of sodium,) but yellow when treated with nitric acid. White, copious. Brownish, mixed with much muriate of sil¬ ver. White, dense, curdy. tlilk. White, with a tint of yellow. Dirty-white. Very pale, scarcely visi¬ ble brown. Not tried. fea. Yellowish white, which soon blackens. Dirty-white. Dirty-brown. Not tried. loffee.... Yellow, remaining un¬ changed. Pale sulphur-yellow. White, changing to black. Not tried. Not tried. vladeira Wine Dirty-white, changing to black. White. Vide 1st Table. ’ort Wine White, becoming brown on exposure to the light. Idem. Dirty-wliite. Heavy, dirty-white. Gruel.... Yellowish. Dense, dirty-white clots. Not tried. Dense, clotted-white. Caution. The result of no single test should be , lepended on. Those most to be relied on are the ; deduction test, Rensch's test, and with proper precautions those depending on the liberation of rseniureted hydrogen; also among the liquid jests, the ammoniacal acetate and sulphate of cop- Y er a nd nitrate of silver. Otto has lately shown hat when a poisonous mass of white of egg and potatoes is boiled with a lye of potassa and after- * '/ ar ds acidulated with muriatic acid, no precipitate - j’ produced by sulphureted hydrogen. This re- ults from the action of potassa on proteine bodies * This test is capable of detecting arsenious acid in a ilution containing t; 0 1 0 0 0 of its weight. (Orfila.) t It has been suggested that onions, boiled in broth, or i. Men so as to impregnate with their qualities the contents | the stomach, might produce the same elfects on ammo- I* 'aco-sulphate of copper, as if arsenious acid were pres- »t; but although the fluid is tinged a green color, vet no < recipitate forms. t Dr. Porter, of South Carolina, says, that sulphate of >pper with ammonia produces the same colored precipi¬ ce in coffee which contains no arsenious acid. (Amen¬ ta Journal of Science, vol. iii. p. 354.) 5 A similar precipitate is formed by nitrate of silver, in ^solution of any of the phosphates, and with chromate Potassa) but the fact of the precipitate being occasioned 11 forming a sulphuret of potassium, the sulphur of which being liberated by the acid, throws down the arsenic, which is then removed by filtration. Hence it would appear a bad plan to boil such substances with potassa, as recommended by Christison and Uevergie. ARSENIC, ANTIDOTES TO. The hy¬ drated sesquioxide of iron, in the gelatinous state, appears to be the only substance yet discovered worthy of being considered as an antidote to arse¬ nic. It should be given in doses of a tablespoonful every ten minutes. Lime-water and chalk and by arsenious acid is easily ascertained by testing a fresh portion of the solution with lime-water. If it contain ar¬ senious acid, a copious white precipitate will be thrown down; if a phosphate only, there is scarcely any change, or at the most a translucent flocculent precipitate, which remains long suspended. A method of employing this test was suggested by Dr. Paris: namely, to put upon a piece of clean white paper a broad streak of the suspected fluid, and then run lightly over it a stick of lunar caustic; or the streak may be brushed lightly over with liquid ammo¬ nia, immediately after the application of the caustic ; if arsenious acid be present, a bright queen’s yellow is in¬ stantly produced, which remains permanent for nearly an hour; but when the lunar caustic produces a bright yeU low before the ammonia is applied, we may suspect, the presence of some phosphate. water have also been recommended. Opium, camphor, and ether, may be employed as after remedies, to recruit the nervous system. Remarks. The first endeavor, in cases of poi¬ soning by arsenic, should be to remove, if possible, the poison from the stomach; for this purpose strong emetics or the stomach-pump should be had recourse to, after which the hydrated sesquioxide of iron may be administered. ARSENITES. Salts formed of the previous acid (arsenious) and the bases. The alkaline ar- senites may be prepared by saturating a solution of the acid, with another of the base, and most of the insoluble arsenites may be made by adding a soluble salt of the metal to a solution of the ar- senite of potassa or ammonia. ARSENIURETED HYDROGEN. A com¬ pound of arsenic and hydrogen, discovered by Scheele. Prep. Melt metallic arsenic with an equal weight of grain zinc, reduce the alloy to coarse powder, place it in a gas bottle, and pour over it strong muriatic acid. (Soubeiran.) It must be collected in the pneumatic trough. Prop. Inflammable, extinguishes combustion, and destroys life. At a red heat it deposites its arsenic in the metallic state. ARTICHOKE. This esculent resembles aspar¬ agus in its general properties, but it is said to be more nutritious and diuretic. It is dressed in several ways according to the fancy of the cook. See Asafcetida, p. 83. ASAFCET1DA CLYSTER. Prep. Asafcet- ida J gramme; yelk of 1 egg; water 4 pint. Proc. Dissolve. Use. This quantity is sufficient for 10 or 12 clysters for children under 1 year; 5 or 6 for those under 3 years ; and 2 or 3 for those under 7. Two clysters are prescribed daily hi hooping-cough. Remark. M. Reiken has found this more suc¬ cessful in removing hooping-cough than any other remedy. To ensure success, it should not be ad¬ ministered until the feverish symptoms have passed. M. Reiken sometimes uses an ointment of asafetida, as well as the clyster. ASARABACCA SNUFF. Syn. Cephalic Snuff. Prep. Asarabacca leaves and Lundyfoot snuff, of each 1 oz.; lavender flowers, 1 drachm ; essence of bergamotte and oil of cloves, of each 2 drops. Proc. Grind the lavender with the snuff and leaves to a fine powder, then add the perfume. Remarks. This is a great improvement on the old form with herbs. It is an excellent errhine, and is much recommended in headaches, dimness of sight, &c. ASARINE. A substance resembling camphor, obtained from the root of the Asarum Europamm, (Asarabacca,) by distillation along with water. ASBOLINE. A substance found by Bracon- not in soot, and on which he thinks the anthel¬ mintic virtue of the latter depends. Berzelius regards it as impure acid pyretine. ASCARIDES. Small thread worms that pro¬ duce a disagreeable irritation near the extremity of the anus. They are best removed by mild pur¬ gatives and the use of a clyster of aloes. ASCARIDES, ELECTUARY FOR. Ins Flowers of sulphur, 4 oz.; powdered jalap, 1 oz. • powdered bark, 1 oz.; sirup of buckthorn, q. s. Proc. Make them into an electuary. Dose. Twc; or three teaspoonfuls every morning. ASH-BALLS. The ashes of various plants especially ferns, damped and made into balls! Use. As a substitute for soap in washing, and tel clean painting. ASPARAGIN. Syn. Asparamide. Altiieine; Agedoile. A substance found in the potato;; marshmallow, liquorice, asparagus, and some othej vegetables. Prep. Boil the expressed juice of the asparagus; filter, and evaporate. II. Macerate the bruised root of the marshmal; ' low with milk of lime ; filter, precipitate with car bonate of ammonia, and evaporate. Prop. In its purest state it forms large prismatii crystals, soluble in water and proof spirit. Alkali! ' and acids, with the aid of heat, convert it int aspartic acid. ASPARAGUS. Qual., §c. A very nutrition article of food, possessing slightly diuretic proper; ; ties, and little disposition to induce flatulency j Asparagus is cooked by boiling, which is done a quickly as possible, without breaking the heads! and is served with melted butter. The head, oj * upper part, is that which is eaten. Sometimes th lower or white end is removed before boiling. Man nice little side-dishes are made with asparagusl > among which the following may be classed :—Cu off the top of a French roll and take away all th crumb, then fry it brown in butter, and fill it wit a hot mixture of cream and yelk of egg, previous!! : stirred together over the fire until thickened, an then beat up with the boiled tops of asparagus, an, a little salt and nutmeg. Place on the top of th; roll that was cut off, and over all stick in a few o| the greenest heads of asparagus. This is calle “ asparagus forced.” ASPARAGUS, CULTIVATION 01 Choose that situation which is the longest expose; ' to the sun during the heat of the day. Dig a p 5 feet deep, and sift the mould through a searctj .• having about C holes to the inch; then fill up thi bed with the following layers: 1,—6 inches o j good dung; 2,—6 inches of turf; 3,—6 inches o dung ; 4,—6 inches of sifted earth. Repeat tl) layers in the same order a second time. Then fi up the last foot with a mixture of equal parts o 1 silted earth and dung. Now divide the groun into beds, 5 feet wide, by paths made of turf, lai { down 18 inches wide and 9 inches deep. Tb j plants must be set in March, 15 inches asunde, placing the bud or top of the root about 14 incite ; beneath the surface, and spreading the roots oil j as much as possible. Mark the place where eacl j plant is set, by placing a small piece of stick i 1 i the spot. As soon as the bed begins to sink, a fe’ j spadefuls of fine sand may be thrown over if 1 especially on the spots where the plants are sej Should some of the plants die, their places ma; j be supplied by others, set later in the season. Th j plants should be 2 years old when transplantei I and in 3 years may be cut for the table. Remarks. A bed of this kind will last 30 yea or longer. The young plants are raised from seer set two together, about 1 inch deep and 9 inch' apart, in beds of good earth, removing the weal est of the two plants in the ensuing spring, j 1 little good dung may be scattered over the beds ii ASS 83 ASS autumn. The male plants alone should be s( lected for transplanting. During winter, aspara¬ gus may be raised by the use of tan in hotbeds. ASPHALTUM, PREPARED. Syn. Liquid Aspiialtum. Prep. I. Melt Scio turpentine 2 oz.; then add powdered asphaltum 1 oz. When mixed, remove the vessel from the fire, cool a little, and add oil of turpentine until it be reduced to a proper consistence. II. (Wilson’s.) Melt 1 oz. of asphaltum; then add 2 oz. of balsam of copaiba. Remove it from the fire, and thin with turpentine. Remarks. The turpentine must be heated be¬ fore adding it to the other ingredients, as if cold, they will set before it can be mixed in. Use. As a black japan or varnish. An excellent glazing color. ASPHALTUM, FACTITIOUS. A substance under this name, and which is also often sold for i genuine asphaltum, is made from the bottoms of Barbadoes tar, by heating them until quite hard. Color and hardness inferior to asphaltum. ASSAY, (ASSAYING.) Syn. Coupella- tion, ( Fr .) Atreiben auf der Capelle, ( Ger .) ! The method of determining the quantity of pure gold and silver in the alloys of these metals. This art requires great skill and experience in its per- ; formance ; and from the costliness of the precious metals, and their general employment in the man¬ ufacture of coin, plate, jewellery, &c.,is of the ut¬ most importance. At the Royal Mint of England j there are two assay-masters—the master’s assayer land the king’s assayer. The business of the for- Imer is to receive and examine the gold and silver ■ingots brought for coinage, and of the latter to ex¬ amine the melted bars previously to their being 'coined into money. When the money is coined, jit is “ pixed" before being sent from the Mint. jThis consists in making an assay of one piece out of each “ journey weight of coin, to ascertain if jit be of the proper standard. The king’s assayer -hus becomes responsible for the purity of all the gold and silver coin issued from the Mint. The following is a brief notice of the art of assaying. Sectional view of the assay furnace used at the Roy; lint and Goldsmiths’ Hall, London, a o, Rollers on which the furnace rests. ( Ash-pit. c, One of the ash-pit dampers. I d, Grate supporting the muffle-plate, e, Muffle containing the cupels. /» The mouth-plate for the ignited charcoal. A, Interior of furnace containing charcoal. I i i, Walls of the furnace. *, Moveable chimney for regulating draught. Operation of Assaying. Materials, apparatus, (Sj-c. — The furnace. Before an assay can be made, it is necessary to be provided with a suitable fur¬ nace, muffle, and cupel. The furnace used for assaying at the Royal Mint and Goldsmiths’ Hall, London, has the following proportions, and is represented above. Dimensions. Total height 2 J feet; from the bottom to the grate, 6 inches ; the grate, muffle- plate, and bed of loam that covers it, 3 inches; the space between the grate and the bottom of the funnel or chimney, 21J inches; funnel, 6 inches. A furnace of any other shape and size may be employed, provided it will afford a sufficient heat, and allow the introduction of the muffle. The muffle is a pot of the shape of fig. 1, made of clay, and furnished with an opening to admit the introduction of the cupels, and inspection of the process. It is placed on the muffle-plate, (see preceding figure,) by which it is introduced into the furnace. 1 . The cupel is a sort of shallow crucible, made of bone ashes or burnt bones. At the Royal Mint the cupels are made of the calcined cores of ox- horns. The powder is slightly moistened with water, and a circular steel mould is filled there¬ with, and after being pressed down tight, is fin¬ ished off with a rammer, having a convex face of polished steel, which is struck forcibly with a mallet, until the mass becomes sufficiently hard and adherent. The cupel is then carefully re¬ moved, and exposed in the air to dry, which usually takes from 14 to 21 days. Fig. 2 repre¬ sents a cupel in section, and fig. 3 the tongs for charging the same. The best weight for cupels is said to be 180 to 200 grs. 2. 3. Process of assaying. The muffle, with the cu¬ pels properly arranged, being placed in the fur¬ nace, the latter is filled up with charcoal, and lighted at the top by placing a few pieces, heated to whiteness, on last. When the cupels have been exposed for half an hour, and have become white by heat, the lead is put into them by means of the tongs, and as soon as this becomes tho¬ roughly red and circulating, as it is called, the metal to be assayed, wrapped in a small piece of paper, is added, and the fire kept up strongly un¬ til the metal enters the lead and circulates well, when the heat may be slightly diminished, and so regulated that the assay shall appear convex and ardent, while the cupel is less red that the un¬ dulations shall circulate in all directions, and that the middle of the metal shall appear smooth, sur¬ rounded with a small circle of litharge, which is being continually absorbed by the cupel. This treatment must be continued until the metal be- I ASS 84 ASS comes bright and shining, or is said to “ lighten; after which certain prismatic colors, or rainbow hues, suddenly flash across the globules, and un¬ dulate and cross each other, and the latter metal soon after appears very brilliant and clear, and at length becomes fixed and solid. This is called the “ brightening ,” and shows that the separation is endefl. In conducting this process, all the ma¬ terials used must be accurately weighed, especial¬ ly the weight of the alloy before cupellation, and the resulting button of pure metal. The difference gives the quantity of alloy. The preceding gen¬ eral description of the process of cupellation will render the following articles intelligible, without again entering into the minutiae of the operation. Assayers’ weights. The richness or purity of gold is expressed in carats. Pure gold is spoken of as containing 24 carats, of 12 grains each; and any other sample, containing 12, 18, 22, or any other number of parts of pure gold, in 24 parts, is said to be of so many carats fine. In the process of assaying gold, the real quantity taken is very small, generally 6 or 12 grains ; and this is termed the “ assay pound.” It is nominally subdivided into 24 carats, and each carat into 4 assay grains, and each grain into quarters, so that there are 384 separate reports for gold. When the assay pound is only 6 grs., the quarter of the assay grain will only weigh the of a grain; hence the most accurate system of weighing must be adopted. The richness or purity of silver is either ex¬ pressed in pennyweights or lOOOths. In the first case, it is supposed that the mass of silver to be examined consists of 12 equal parts, called penny¬ weights ; so that if an ingot weighs an ounce, each of the parts will be l-12th of an ounce. Hence, if the mass of silver be pure, it is called silver of 12 pennyweights ; if it contain l-12th of its weight of alloy, it is called silver of 11 pennyweights ; if 2-12ths of its weight bo alloy, it is called silver of 10 pennyweights; and so on in proportion for other qualities. It must be observed here, that the assayers give the name pennyweight to a weight equal to 24 real grains, which must not be confounded with their ideal weights. The assay- grains are called fine grains. An ingot of fine silver, or silver of 12 pennyweights, contains, then, 288 fine grains; if this ingot contain 1-288th of alloy, it is said to be silver of 11 pennyweights and 23 grains ; if it contain 4-288ths of alloy, it is said to be 11 pennyweights, 20 grains, &c. Now the assay-weights: for instance, 36 real grains to and grains. i ^ O-7 -* a mio JJCH- nyweight, or 24 grains; a real grain and a half represents 12 fine grains; l-32d of a real grain represents a quarter of a fine grain, which is only l-752d part of a mass of 12 pennyweights. The purity of silver is now more frequently expressed in lOOOths, which admits of greater accuracy. Remarks. An assay is thought to bo good when the bead is of a round form, with its upper surface brilliant, its lower one granular and dead-white, and when it separates readily from the cupel! When the surface of the bead is dull and flat, it shows that too much heat has been employed ; and if the metal be silver, some may have been lost in the process, by fuming or absorption. When the bead is spongy, and of various colors, and scales of litharge still remain on the cupel, and the metal adheres strongly to the latter, too little heat has been used, and the button still retains some lead. To remedy this, the heat should be raised, and a little powdered charcoal, or a few small pieces of paper, thrown into the cupel, until the metal again begins to circulate freely. It is ne¬ cessary that the lead employed in the process of cupellation should be perfectly pure. It ought, therefore, to be procured by reducing refined litharge. ASSAY OF SILVER. I. The assay pound (usually 12 or 20 grains for silver) of the alloy for examination is accurately weighed, and then wrapped in a small piece of paper ready to under¬ go the process of cupellation. The quantity of lead used is not uniform ; but depends on the na¬ ture of the alloy. It should be 16 times the weight of the copper presumed to be present in the sam¬ ple. This, however, cannot be accurately as¬ certained, though an experienced assayer is gen-, erally able to guess very nearly the amount. If too much lead be used, the button obtained by cupellation will be too small, owing to some of the silver being absorbed by the cupel; and if too little be used, the button will come out too large, from still containing some copper. The importance of justly proportioning the lead to the quantity of copper present in the alloy, cannot be too much insisted on. Tho following table exhibits the proper quantities adapted to silver of various de¬ grees of fineness. Assay Table, by M. D’Arcet. Fineness of the Silver. Proportion of Copper in the Alloy. Dose of Lead required, the weight of sil¬ ver being one. Relation be¬ tween the Lead and Cop per. Silver at 1000 3 950 50 3 70 to 1 900 100 7 60 to 1 800 200 10 50 to 1 700 300 12 40 to 1 600 400 14 35 to 1 500 500 16 to 17 32 to 1 400 600 do. 26-6 to 1 300 700 do. 22-8 to 1 200 800 do. 20 to 1 100 900 do. 17-7 to 1 pure copper. 1000 do. 16 to 1 Remarks. As the lead always carries off a smal portion of the silver into the cupel, the assay gen erally comes out too low, which was ascertameij by M. D’Arcet to be equal to— For fine silver,. 4-3 900 1000 800 1000 1000 4-9 1000 ASS 85 ASS 1000 0-4 1000 During the process of cupellation with silver, the button is apt to “ vegetate,” especially if it be fine silver, and therefore requires to be carefully watched; for which purpose the cupel is usually kept at a convenient part of the muffle, ready to be drawn forward if required. It has just been seen that to apportion the lead correctly requires that the title of the silver should be known ; when this is not the case, it may be determined approxi- inatively, by exposing in the cupel 0'1 part of the sample with 1 part of lead. French gold and sil¬ ver coin contain T ' 6 of copper; British silver coin consists of i| of silver, and A- of copper; and British gold coin of 11 parts of gold and 1 of cop¬ per, or a mixture of copper and silver. II. Humid assay of silver, a. Dissolve 10 grs. ; of the alloy in 100 grs. of nitric acid, sp. gr. 1'28, by the aid of heat; the solution being made in a i tall stoppered glass tube, furnished with a foot; then place it in a very delicate balance, which must be brought into an exact state of equilibrium, and add the test solution gradually and cautiously 1 until the whole of the silver be thrown down ; but the utmost care must be taken not to exceed this point. The number of grains now required to re¬ store the equilibrium of the scales gives the exact quantity of pure silver present in 1000 parts of the sample. Test liquor. Dissolve 54‘27 (54^) grs. of pure sea salt in 9945 - 73 grs. (or 22 oz. and 320f grs. avoirdupois) of distilled water; filter, and keep the liquor in a stoppered bottle for use. Pure sea salt. Boil together for a few minutes, in a glass vessel, a solution of salt with a little pure bicarbonate of soda ; filter ; add muriatic acid un¬ til the liquor be neutral to litmus and turmeric pa¬ per ; then evaporate and crystallize. Remarks. The addition of the test liquor to the solution requires the utmost exactness. After each i addition the stopper should be placed in the tube, : and the latter violently agitated for a short time, when the liquor will rapidly clear and enable us to ! see when the operation is concluded. We must then, as a check, add a small quantity of a solu¬ tion of nitrate of silver to the liquor in the tube, after having first carefully taken the weight. If too much of the test liquor has been added, this will produce a fresh precipitate, and the assay can¬ not then he depended on. Instead of weighing the quantity of test liquor used, a tube graduated into 100 parts, and holding 1000 grs., may be used instead, every division of which required to throw down the silver, will rep¬ resent the -Lth of a grain. The tube being filled to the 0, is ready for use, and from being gradua¬ ted downward the quantity poured out may at once be read off. Generally speaking, however, measuring does not admit of the same accuracy as weighing. The termination of the operation is clearly marked, when, on adding a minute quan¬ tity of the test liquor to the silver solution, no cloudiness occurs. (See Alkalimetry and Acid- imetry.) b. The precipitate thrown down in the last ex¬ periment may be collected in a filter of white paper, and dried, washed, and weighed. The previous weight of the paper, deducted from the gross weight of the paper and silver, will give the quantity of chloride of silver present, which multi¬ plied by ’7533, the weight of metal in one grain of the chloride, will give the exact weight of the pure silver contained in the sample. Remarks. Mercury is the only metal whose presence at all interferes with the process; the chloride of mercury being also thrown down by salt, as well as the chloride of silver. When no mercury is present in the precipitate, it rapidly becomes black on exposure to the light, but when it contains -AL. or T o 5 6 - ff of chloride of mercury, it remains of a dead white, with T 0 3 0 0 it is not sensi¬ bly discolored by the diffused light of a room, with only slightly darkened, with Tri \ rfr more so, but with pure chloride of silver, the effect is very rapid and intense. When mercury is present, which is however seldom the case, the assay sam¬ ple must be placed in a small crucible, and ex¬ posed to a full red heat, before solution in the acid. For the method of assaying silver by the humid way, when alloyed with gold, see Gold. Those who wish to enter fully into the subject of the humid assay of silver, are referred to Gay Lus- sac’s Essay. ASSAY OF GOLD. 1. This process may be divided into five operations. I. Cupellation. Either 6 or 12 grs. of the alloy is the weight usually taken for the assay, to which is added 16 parts of lead for every 1 part of cop¬ per that it is presumed to contain, though consid¬ erably more lead may be used when the sample does not contain any silver; but if the reverse be the case, an excess of lead would lead to the loss of the latter metal, which ought not to be separa¬ ted until the operation of parting. When silver is present an additional allowance of lead, equal to yL of its weight, is made on that account. When, however, the quantity of silver is small, or is not required to be estimated, it becomes of little con¬ sequence what weight of lead is employed, so long as enough be used to carry off the base metals, at the same time that the quantity is not too large for the cupel. The sample is then submitted to cu¬ pellation. This process does not require so much care for gold as silver, as none of this metal is ab¬ sorbed by the cupel, or lost by evaporation, and it will safely bear the highest heat of the furnace without injury. In other respects the operation may be conducted in exactly the same manner as for silver. II. Quartation. After gold has passed the cu¬ pel, it may still retain either of the other perfect metals, particularly silver. To remove the latter it undergoes the operations of quartation and part¬ ing. Quartation is performed by adding 3 parts of silver to one of the cupelled sample, and fusing them together, by which the gold is reduced to one fourth of the mass or even less; hence the name. In this state nitric acid will dissolve out the silver, which brings us to the next operation. In many cases the operation of quartation is performed conjointly with that of cupellation, as in the processes of Nos. 2 and 3. For 500 1000 100 1000 ASS 86 ASS III. Parting. Tho alloy of gold and silver thus formed, is next hammered or rolled out, into a thin strip or leaf, curled up into a spiral form, and submitted to the action of nitric acid, sp. g. l - 3, diluted with half its weight of water; this being poured off, another quantity of acid, of about 1-26, and undiluted, may he employed. In each case the acid should be boiled upon the alloy for about a quarter of an hour. In the first case the quantity of fluid should bo about 2J oz., and in the second l^oz. The second part of the ope¬ ration of parting is called the “ reprise.” If the acid be used too strong it leaves the gold in a state of powder, otherwise the metal preserves its form throughout the process of parting. It is next carefully collected, washed, and dried. IV. Annealing. The sample of pure gold has liow only to be annealed, which is done by put¬ ting it into a small porous crucible, and heating it to redness in the muffle. V. Weighing. The pure gold is next accurate¬ ly weighed. This weight doubled or quadrupled, gives the number of carats fine of the alloy ex¬ amined, without calculation. Remarks. The loss of weight by cupellation gives the amount of copper in the sample ; that after parting, the amount of silver, deducting of course the weight of silver used in the process, which is called the “ witness.” When the sample contains but very little gold, the dry method of assaying cannot be depended on, and chemical analysis must be had recourse to. 2. (ill. Chaudet’s process.) Submit to cupel¬ lation 0-500 of the sample with 1-500 of pure sil¬ ver, and 1-000 of pure lead. Form tho button into a strip or riband 3 inches long, and roll it into a cornet. Boil for 3 or 4 minutes in a matrass with nitric acid of 22° Baume, decant and again boil for 10 minutes with acid of 32° Baume, again decant and repeat the last boiling with a fresh lot of acid, at 32 B. for 10 minutes longer. Next wash the comet with pure water, put it into a small crucible permeable to water, and submit it to a dull red heat in the muffle. Lastly, cool, take it from the crucible, and weigh it. Remarks. The above is M. Chaudet’s method of assaying fine gold. It affords very perfect results. 3. (Old French government method.) Oper. “Twelve grains of the gold intended to be as¬ sayed must be mixed with 30 grs. of fine silver, auid cupelled with 108 grs. of lead. The cupella- tion must be carefully attended to, and all the im¬ perfect buttons rejected. When the cupellation is ended, the button must be reduced by lamination into a plate of 1^ inch, or rather more, in length, and 4 or 5 lines in breadth. This must be rolled up upon a quill, and placed in a matrass capable of holding about 3 oz. of liquid, when filled up to its narrow part. 1’wo oz. and a half of very pure aquafortis, of the strength of 20° of Baumc’s are¬ ometer, must then be poured upon it; and the matrass being placed upon hot ashes, or sand, the acid must be kept gently boiling for a quarter of an hour : the acid must then be cautiously de¬ canted, and an additional quantity of ljoz. must be poured on the metal, and slightly boiled for 12 minutes. This being likewise carefully decanted, the small spiral piece of metal must be washed with filtered river water, or distilled water, by fill¬ ing the matrass with this fluid. The vessel is then to be reversed, by applying the extremity of its neck against the bottom of a crucible of fine earth, the internal surface of which is very smooth. The annealing must then be made, after having separated the portion of water which had fallen into the crucible: and, lastly, the annealed gold must be weighed. For the certainty of this ope¬ ration, two assays must be made in the same manner, together with a third assay upon gold of 24 carats, or upon gold the fineness of which is perfectly and generally known.” “No conclusion must be drawn from this assay, unless the latter gold should prove to be of the fineness of 24 carats exactly, or of its known de¬ gree of fineness ; for, if there be either loss or surplus, it may be inferred that the other two as¬ says, having undergone the same operation, must be subject to the same error.” 4. (When the alloy contains platina.) This alloy generally contains copper, silver, platina, and gold. The sample must be cupelled in the usual way, and the loss of weight will express the amount of copper ; the button, made into a rib¬ and and treated with sulphuric acid, will indicate, by the portion dissolved, the amount of silver present. By submitting the residuum to quarta- tiou, the platina will become soluble in nitric acid. The loss after digestion in this menstruum will express the weight of that metal, and the weight of the portion now remaining will be that of the pure gold. 5. Other methods. Assay of the touch. Jew¬ ellery, small quantities, ij-c. When it is desired to ascertain the fineness of small quantities of gold, as in jewellery, &c., touch needles and stones are employed. The former are made in sets, con¬ taining gold of different finenesses and differently alloyed with copper and silver. Pieces of black pottery form excellent touch stones. The mode of using them is to mark the stone with the sam¬ ple under examination, and to compare its appear¬ ance, hardness, Ac. with that produced by one or more of the needles. When the two are similar, the quality is considered to be the same. They are then further examined by moistening the stroke with aquafortis when red hot. General Remarks. The preceding is a brief no¬ tice of the most approved methods of assaying. Other ways of determining the constitution of al¬ loys exist, which are not only easier to perform, but far more accurate. In the dry way, the causes of error are numerous, and assays madei by different persons after that plan, seldom agree closer than one or two thousandths, while in the case of silver, it often amounts to - rTl 5 fl ^ or xjVr Thus samples of the same silver sent by the French government to be assayed at different places, gave different results. At the Mint of Paris .... 895-6 I “ Vienna . . . 898-4 I “ Madrid . . . 893-7 “ Naples . . . 891-0 the difference between the two extremes of which ‘ s Tttati < whereas, each of these samples really contained of pure silver. It will be thus seen, as before explained, that the assay of silver always comes out too low, besides being more ex- AST 87 ATR posed to error in the operation than gold. Chem¬ ical analysis, or the humid process of assay, ad¬ mits, however, of ascertaining with certainty the quantity of each metal in an alloy to a degree of exactness unattainable by the cupel. ASSES’ MILK, SUBSTITUTE FOR. Prep. I. Boil together one quart of new milk, one ounce each of sugar-candy and ground rice, and one drachm of eringo root bruised. Strain. II. Mix together one ounce of lump sugar, the white of two eggs, and half a pint of the best milk, then add half a teaspoonl'ul of sirup of tolu, and mix well. III. Boil together a pint of water and 1 oz. of hartshorn shavings, until reduced to a jelly, then add 2 oz. of lump sugar ; dissolve ; when cold add 1 pint of new milk, and a teaspoonful or less of sirup of tolu. Remarks. The above are among the best forms for this article. Others are often adopted of a very dirty class, as boiling snails, &c. with water, and so many medicaments, that I presume any thing but an article resembling asses’ milk is pro¬ duced. Use. As a beverage, a cupful with or without a spoonful of rum, three or four times a day, or ad libitum. An old woman's remedy for consumption. ASTHMA. (From aaS/miuta, I breathe hard.) A disease characterized by difficulty of breathing, coming on by fits, accompanied by a wheezing sound, cough, and tightness of the chest, and gen¬ erally terminating in a copious expectoration, after the lapse of a few hours. Asthma is principally confined to the later periods of life, and appears in many cases to be hereditary. The fits vary from two to several hours’ duration. Sometimes copious expectoration attends asthma, which has led to its division into two kinds,—dry (asthma siccum) and humid, (asthma humidum.) It is brought on by sudden exposure from heat to cold, to unwhole¬ some effluvia, by hard drinking, full meals, vi- I elent exercise, and by cold, damp, and foggy | weather. Treatment. I. Prev. Avoid the above exciting ! causes. Seek a dry, warm, and airy situation, i Wear flannel, keep the bowels regular, and the stomach in order. Cure. The severity of the par¬ oxysm may be lessened by adopting the sitting ! posture, and inhaling the vapor of hot water, or I an infusion of chamomile. Emetics and diapho- ' reties, followed by mild purgatives, may also be I administered with advantage. Various other rem- > edies have also been recommended ; among the ; principal are tobacco and stramonium smoking. In using the latter herb, the root and lower parts 1 of the stem are chopped up and placed in the bowl | of a common tobacco-pipe, and a few whiffs are occasionally taken. Drinking at the same time | should be avoided. Lately tiie lobelia inflata, or • Indian tobacco, has been highly exto'led in asth- i fwa. The dose of the tincture is from 20 drops to <>ij. A light nutritious diet and strictly regular • habits should be adopted, which will often produce j a marked improvement and effect a cure, when j medicines have failed. The use of bark or bitters will tend to improve the general tone of the ! system. ASTHMA, DRAUGHT FOR. Prep. Vin¬ egar of squills, 3ss; ipecacuanha wine, 15 drops ; cinnamon water, 1J oz.; mix for a draught to be taken three times daily. Expectorant. ASTHMA, MIXTURE FOR. Prep. I. ( Ex¬ pectorant.) Milk of gum ammoniacum 3 oz., sirup of squills 2 oz., wine of ipecacuanha 1 oz.; mix. Dose. A small teaspoonful 4 or 5 times daily. II. {Tonic.) Infusion of cascarilla 3 oz., infu¬ sion of gentian 2 oz., simple sirup 1 oz.; mix. Dose. Two tablespoonfuls 3 times a day. ASTHMA, PILLS FOR. I. {Expectorant.) Compound squill pill 20 grs., calomel 5 grs., pow¬ dered opium 3 grs.; make them into 6 pills. Dose. One or two at bedtime. Expectorant, and sometimes laxative. II. {Tonic.) Compound iron pills, 2 drachms, extract of gentian, 1 drachm; mix, and divide into 60 pills. Dose. Two night and morning. ASTRINGENTS, (In Medicine.) Substan¬ ces that constrict the animal fibre, and coagulate albumen. When employed to check bleeding, they are called styptics. The principal vegetable astringents are catechu, kino, galls, and oak bark; the principal mineral astringents are sul¬ phate of iron, nitrate of silver, chloride of zinc, sulphate of copper, acetate of lead, &c. ASTRINGENT COLLYRIUM. Prep. Com¬ pound liquor of alum, J oz., rose water, 5J oz., laudanum, 60 drops. Use. For weak eyes. ASTRINGENT PILLS. Prep. Alum, 6 grs., extract of opium, 1 gr., powdered catechu, 20 grs.; divide into 6 pills. Dose. One after each motion in diarrhoea. ASTRINGENT POWDER. Powdered galls and burnt alum, of each equal parts, in very fine powder ; mix. Use. For piles and soft polypi of the nose. ATMOSPHERE, PURITY OF. Test. A simple method of ascertaining the presence of im¬ purity (carbonic acid) in the atmosphere, is to nearly fill a glass tumbler with limewater, and to place it in any convenient position, as on the man¬ tel-piece of a room. The rapidity with which a pellicle forms on its surface, or the water becomes cloudy, corresponds to the amount of the carbonic acid present in the atmosphere that surrounds it. II. A little moist carbonate of lead put on a plate or saucer, and exposed in the same way, will turn black, should any sulphureted hydrogen be con¬ tained in the air. This is a very delicate test for that destructive gas. ATROPIA. Syn. Atropina. Atropine. At- ropium. An alkaloid, or vegetable alkali, discov¬ ered in the atropa belladonna, by Brande. Prep. I. Make an aqueous decoction with 2 lbs. of the dried leaves of the deadly nightshade, press out the liquor, and bi ll them a second time; mix the two waters, and add a little sulphuric acid ; then filter, supersaturate the liquor with potash, collect the precipitate, wash with cold water, and dry it. The product is 89 grs. This must then be purified by repeated soluti ins in dilute acid, the use of ani¬ mal charcoal, and precipitation by an alkali. Ac¬ cording to Mein and Thompson, 1 oz. of the root of belladonna yields 1 gr. of pure atropia. II. Add freshly precipitated hydrate of magne¬ sia to the filtered expressed juice of belladonna, evaporate to dryness as quickly as possible m a water bath, then pulverize the residuum, and di¬ gest it in strong alcohol ; decant the clear liquid, AVI 88 BAI and allow it to evaporate spontaneously. The crystals may be purified by repeated resolutions in alcohol. Remarks. This alkaloid is a powerful narcotic poison. In quantity scarcely appreciable, it occa¬ sions dilatation of the pupil, when applied to the eye. The T \ T of a grain causes very serious effects in the human subject. It is volatile at common temperatures, and rises in vapor at 212° ; hence the danger of experimenting on this substance. Brande suffered so much from this cause, that he was compelled to discontinue his experiments on the properties of this alkali. It forms salts with many of the acids, which may be crystallized. They may be made by saturating the dilute acids with the bases. ATROPIC ACID. Richter has given this name to a volatile and crystallizable acid, resem¬ bling the benzoic, extracted from the atropa bella¬ donna, or deadly nightshade. (Pharm. Centr. Blatt. 1837, s. 614.) ATROPHY. Syn. Atrophia. A wasting of the whole body. Cause and Treatment. This is generally produced by the body receiving an in¬ sufficient supply of nourishment, arising from im¬ perfect digestion, diarrhoea, and in children, very frequently from worms. The best treatment is to keep the bowels regular, and to administer mild tonics, or alteratives, accompanied with a nutri¬ tious diet; cleanliness, fresh air, and moderate ex¬ ercise are also essential. When worms are the cause, attempts should be immediately made to remove them. (See Anthelmintics.) AURANTIIN. The bitter principle extracted from the peel of the orange and lemon. Prep. The exterior peel separated from the white matter, should be well dried by free expo¬ sure to warm dry air, until it has nearly lost its fragrance. It is then to be boiled with water, and the liquor strained off and evaporated to dryness. Purify by frequent solution in alcohol. Prop. Possesses the bitter properties of the peel in a concentrated state, without any of its fra¬ grance. AURO-CHLORIDES. Prep. These salts may be prepared by mixing the terchloride of gold with the chloride of the base, in atomic proportions, and setting aside the solution to crystallize. Prop. Most of the auro-chlorides crystallize in prisms, dissolve in both alcohol and water, have an orange or yellow color, and are decomposed at a red heat. AURO-CHLORIDE OF HYDROGEN. Formed by cautiously evaporating an acid solution of terchloride of gold. AVIARY, (from avis, a bird.) A place for keeping birds. Situation, cj-c. In constructing an aviary for exotic birds, a place should be selected where the temperature can be kept at a proper de¬ gree throughout the year, and which is well pro¬ tected from the weather. This is most conve¬ niently done by choosing a space attached to the summer or hot house. When the aviary is only intended for birds of climates similar to our own, any part of the open garden may be chosen, and a portion closed in. Among the commoner exotic birds kept in aviaries, are canaries, turtle-doves, parrots, and paroquettes; and among those inhab¬ iting climates resembling Great Britain, are gold and silver pheasants, and the finer varieties of pigeons. Among aquatic birds may he mentioned black and white swans, Muscovy ducks, &c., all of which, however, require good protection from the vicissitudes of the weather. AZOBENZIDE. Prep. Add solid hydrate of potassa to nitro-benzide, dissolved in alcohol in a retort; apply heat and distil the red solution. The first portion which comes over is alcohol, and the next azobenzide, which must be collected sepa¬ rately. Remarks. Form. Large red crystals. Discov¬ ered by Mitzcherlitz. AZOBENZULE. Prep. The residuum of the preparation of benzhydramide boiled with 100 parts of alcohol, deposites crystals of azobenzide on cooling. Form, a white crystalline powder. AZOERYTHRINE. A substance extracted by Kane from Orchil. It is insoluble in alcohol, ether, and water; but very soluble in alkaline lyes, to which it imparts a port-wine color. (Phil. Trane. 1840, p. 273.) AZOLITMINE. A substance extracted by Kane from litmus. It is insoluble in water and alcohol; soluble in alkaline lyes. It forms the principal ingredient in litmus. AZOMARIC ACID. An acid discovered by Laurent during his researches on the turpentine of the pinus maritima. It is formed by submitting pimaric acid to the action of nitric acid. AZURE, EGYPTIAN. Prep. Carbonate of soda 1 lb.; calcined flints 1J lb. ; copper filings \ lb. ; all in fine powder. Proc. Mix and fuse them together in a crucible for 2 hours. When cold, reduce to an impalpable powder. Remarks. This is a most beautiful and perma¬ nent sky-blue color. It is used in painting, and as a substitute for smalts. AZURE, PIGMENT. Prep. Quicksilver 2 oz.; sulphur and sal ammoniuc, of each 4 oz. Proc. Grind well together, and place the ingre¬ dients in a matrass, which must be exposed to a slow fire until an azure fume arises; then cool and powder. (Mackenzie.) Remarks. This form is stated to produce a color nearly equal to ultrama¬ rine, but I much doubt it. BACHER’S PILLS. Prep. Extract of black hellebore, and powdered myrrh, of each 1 oz.; car- duus benedictus (blessed thistle) 3 oz.; mix and divide into 1-grain pills. Dose. 2 to 6 three times i a day. Tonic. BACON. Qual. When this article has been properly prepared from healthy meat, and is neither j old nor rusty, it forms a very wholesome and ex¬ cellent food, especially when eaten with vegeta- i bles. It is too strong, however, for the stomachs of very delicate persons, and should therefore be avoided by them. Choice. Good bacon has a thin rind, the fat has a firm consistence and reddish tinge ; the lean has a pleasing red color, is tender, ; and adheres strongly to the bone. The streaky parts are the most esteemed as well as the most wholesome. When the fat has a yellowish tint, it is rusty, or becoming so, and should be avoided. BAILEY’S ITCH OINTMENT. This con¬ sists of nitre, alum, sulphate of zinc, cinnabar, olive oil, and lard, scented with the essential oils BAL 89 BAL of aniseed, origanum, and lavender, and colored with alkauet. BAKER’S ITCH. Syn. Psoriasis diffusa. This disease is of common occurrence on the hands of bakers ; hence the vulgar name. Treat. Fre¬ quent ablution in warm water, keeping the bowels open with saline purgatives, and the nightly use | of the following ointment will generally effect a cure. Salt food should be avoided as much as | possible, as well as keeping the hands covered with dough and flour; the latter being the cause of the ' I disease. BAKER’S ITCH, OINTMENT FOR. Mix well together \ oz. of ointment of nitrate of mer¬ cury, and I oz. of palm oil. BAKING. (In Cookery.) One of the cheap¬ est and most convenient ways of dressing dinners for small families. Though the flavor of baked meat is generally considered barely equal to the same roasted, yet there are some joints and dishes to which it appears particularly suitable. Among these may be mentioned legs and loins of pork, legs and shoulders of mutton, fillets of veal, &c. A baked pig, if it has been occasionally basted with melted butter during the operation, and the heat has not been too great, will eat equal to a roasted one. Geese and ducks treated in the same way are also excellent. A hare prepared in the same way as for roasting, and basted occasionally with milk and melted butter, will also eat well; so will various pieces of beef, especially the buttock. The latter should be prepared as follows:—After it has been salted about a week, it should be washed and put into a brown earthen pan, glazed inside, with about a pint of water ; it should then be tied over with writing-paper, three or four times thick, and baked for 4 or 5 hours in a lightly- heated oven. A baked ham is preferable to a boiled one ; it not only eats much tenderer, but cuts fuller of gravy, and has a finer flavor. Be¬ fore being baked it should be soaked in clean wa¬ ter for an hour, then wiped dry with a towel, and covered with a thin paste or batter. Much of the prejudice that exists against baking arises from the careless manner in which it is usu- | ally performed by the bakers, and also from so | many different dishes, possessing such various fla¬ vors and odors, being baked together in the same ;oven. BALDNESS. Cause. This is generally pro¬ duced by fever or old age, but is sometimes found in comparatively young persons, enjoying perfect health. Remarks. When the hair bulbs have dis¬ appeared, there is no means known that will re¬ store the hair, notwithstanding the daily assurances to the contrary, by numerous advertising impostors. When a disposition to baldness exists, or when the hair falls off in large quantities, the constant use of the hair-brush, and any emollient oil or poma- ,tum, scented with some stimulating aromatic, will generally prove sufficient. Should this not suc¬ ceed, the head should be shaved. The following formulte tend to strengthen the hair, and to keep the head clean. BALDNESS, OIL FOR. Prep. Salad oil 1 oz.; oil of origanum 12 drops; oil of rosemary 10 drops; oil of lavender 6 drops ; oil of cloves 2 drops; mix and shake well together. BALDNESS, POMMADE FOR. Prep. Beef 12 suet 1 oz.; tincture of cantharides 1 teaspoonful; oil of origanum and bergamotte, of each 10 drops. Proc. Melt the suet, and when nearly cold, add the rest and stir until set. BALDWIN’S PHOSPHORUS. Prep. Eva¬ porate to dryness an aqueous solution of nitrate of lime, and continue the heat until the nitrate be fused, in which state it must be kept for 5 to 10 minutes, and then poured out into an iron pot, previously made warm, and allowed to cool grad¬ ually ; after which, break it into pieces and put it into well-stopped vials. Prop. After exposure to the sun for some time, it emits a beautiful white light in the dark. BALLOONS. BALLOONING. Syn. Bal¬ lon (Pr.) Aeronautics, (the art of sailing in and navigating the air.) Aerostation, ( properly, weighing the air, but frequently used to imply the art of raising substances into the atmosphere by means of balloons.) Aeronaut, ( literally, an air-sailor ,) one who travels in a balloon. Hist. There appears to have been an inherent desire in man, from the most remote antiquity to the present time, to assume a similar sovereignty over the air that he possesses over the sea. The story of Dae¬ dalus and the fate of Icarus, must be familiar to every classical reader. The account of the au¬ tomaton dove, constructed by the geometer Archy- tas, appears to have been no fable. During the middle ages many attempts were made at flying, but it was not until the eighteenth century that any efforts of this nature were crowned with suc¬ cess. In the year 1782, the brothers Montgolfier constructed a balloon, which was inflated with the smoke produced from the combustion of damp straw, and in 1783,Piiatre de Rozier and the Mar¬ quis d’Arlandes ascended in a smoke balloon, from Paris, to an elevation of upwards of 3000 feet. In the beginning of 1784, MM. Charles and Robert ascended in a balloon filled with hydrogen gas, and after a flight of 90 minutes, alighted in safety. Other successful ascents followed, and no accident occurred until the young naturalist, Pilatre de Ro¬ zier, and his companion Romain, lost their lives in attempting to cross the channel from France to England. The machine on this occasion was double, having a large upper balloon filled with hydrogen, and a smaller one below (for the sake of raising or sinking the machine at pleasure) in¬ flated with smoke. At a height of 3000 feet, the whole apparatus was discovered to be on fire, and the unfortunate aeronauts were precipitated to the ground. The victory of Jordan over the Austri¬ ans at Fleurus in 1794, is said to have been ob¬ tained from the knowledge he acquired of the enemy’s movements by means of a balloon. An ascent, very interesting to science, was made by Biot and Gay Lussac in 1804, when an elevation of upwards of 13,000 feet was attained. A similar ascent was made soon after by Gay Lussac alone, when the enormous height of 23,040 feet was reached, or an elevation of upwards of 4 j English miles, being higher than the highest peak of the Andes. Since that time to the present numerous ascents have taken place in most of the principal towns of England, and in the majority of these cases, the balloons have been, inflated with coal gas, furnished by the gas works. The feat of Mr. Green, who ascended in a gigantic balloon from BAL 90 BAL Vauxhall in November, 1836, and succeeded in safely conducting across the channel to Nassau in Germany, not only himself, but two companions and a ton of ballast, must be within the recollec¬ tion of everyone, and the more recent “ jugglery” of Mr. Henson and his “ phantom” aerial machine, must be still more familiar. Princii'les of Ballooning. The weight of the body of air which a balloon displaces, must exceed the gross weight of the balloon and all its append¬ ages. Pure hydrogen is 16 times lighter than common air at the earth’s surface ; but when pre¬ pared on the large scale for ballooning, it is only from 7 to 11 times lighter. (Cavendish.) Hence a bag, filled with this gas, will ascend to a position in the atmosphere where the latter possesses a sim¬ ilar density to itself, allowing, of course, for the addition to the gravity of the gas, occasioned by the weight of its envelope. It has been computed that a balloon of 60 feet diameter, filled with com¬ mon hydrogen gas, prepared from iron filings and acid, on the large scale, and being 6 times rarer than the atmosphere, would raise a weight of nearly 7000 lbs., besides the weight of the gas case, while one of only 1^ feet hi diameter would barely float, from the less proportion of gas to the weight of the case that contains it. The aerostatic power of balloons is proportional to their dimensions in the ratio of the cubes of their diameters. Balloons are made of larger size than required to contain the necessary quantity of gas, to allow room for its in¬ crease of bulk, as it rises into a rarer medium. A foot of gas, measured at the earth’s surface, will fill a space of two feet at an elevation of 3J miles. The carbureted hydrogen, supplied by the gas¬ works, is much heavier than hydrogen gas, and consequently, a balloon filled with the former has a much less ascensional power than when filled with the latter. Materials, cj-c. The fabric, of which air balloons are made, is strong, thin silk, covered with a varnish of Indian rubber. Fire balloons (on the small scale) are generally made of silver paper, and inflated by burning spirits of wine, by means of a sponge dipped therein, and suspended just within the mouth of the balloon. The follow¬ ing table of the diameters, surfaces, and capaci¬ ties of spheres, as well as the remarks that follow, are taken from the Chemical Dictionary of Dr. Ure. Table showing the relations between the diame¬ ters, surfaces, and capacities of spheres. By Dr. Ube. Diameters. Surfaces. Capacities. i 3-141 0-523 2 12-567 4-188 3 28-274 14-137 4 50-265 33-51 5 78-54 65-45 10 314-159 523-6 15 706-9 1767-1 20 1256-6 4189- 25 1963-5 8181- 30 2827- 14137- 40 5026- 33510- Remarks. Having ascertained by experiment the weight of a square foot of the varnished cloth, we find, by inspection in the above table, a multi¬ plier, whence we readily compute the total weight of the balloon. A cubic foot of atmospheric air weighs 527 grs., and a cubic foot of hydrogen about j 40. But as the gas employed to fill balloons is j never pure, we must estimate its weight at some- I thing more. And perhaps, taking every thing into account, we shall find it a convenient and sufli- i ciently precise rule for aerostation, to consider every cubic foot of included gas to have by itself a | buoyancy of fully one ounce avoirdupois. Hence, a balloon of 10 feet diameter will have an ascen- j sional force of fully 524 oz. or 33 lbs. minus the weight of the 314 superficial feet of cloth ; and one of 30 feet diameter, a buoyancy of fully 14,137 ! oz., or nearly 890 lbs. minus the weight of the 2827 j feet of cloth. On this calculation no allowance i need be made for the seams of the balloon. BALLOON VARNISH. I. Good boiled lin- | seed oil, if allowed a sufficient time to dry and i harden, forms an excellent varnish for balloon cases, i II. Indian rubber 1 lb., (cut small;) oil of tur- i pentine 6 lbs.; boiled drying oil 1 gallon. Proc. Digest the Indian rubber in the turpentine, in a warm place, for a week, frequently shaking the 1 vessel during the whole time, then place it in a ! water bath and gradually heat it until the solution be completed ; next add the oil, previously made i warm, gently simmer for five minutes, stirring all \ the while, after which closely cover it over, and when cold strain it through flannel. III. Ing. Birdlime I lb.; boiled linseed oil 3 pints ; turpentine q. s. Proc. Boil the birdlime with 1 pint of the oil in an iron pot, over a slow fire, for about half an hour, or until the former ceases to cackle, then add the rest of the oil, pre¬ viously heated, and again boil for about one hour, stirring well all the time, being careful that it does not boil over, as it is very liable to do so. When it has boiled sufficiently, may be known by its ad¬ mitting of being drawn into threads between two knives. As soon as this occurs, remove the pot from the fire, and when cooled a little, add a suf¬ ficient quantity of spirits of turpentine (warm) to reduce it to a proper consistence, and work it well up. Remarks. These varnishes are better applied lukewarm to the silk, previously stretched out tight. In about 24 hours they will dry. BALLS, , ALTERATIVE, (for Horses.) Prep. I. Ing. Calomel J oz.; powdered aloes 1 i oz.; starch 6 oz.; soft soap 8 oz. Proc. Make ! them into a mass, and divide into 12 balls. Use. | To improve the constitution. II. Ing. Tartar emetic and powdered ginger, of each 5 oz. ; powdered opium and calomel, of each j 1 oz. ; treacle to mix. Divide into 16 balls. III. Powdered Barbadoes aloes, ginger, and liquorice, of each 2 oz.; all in powder ; Castile soap 2 oz.; treacle to mix; divide into 6 balls. Use. For grease. IV* Barbadoes aloes, emetic tartar, and liquor¬ ice, of each 1 oz.; Castile soap, 2 oz.; treacle to mix. For 4 balls. Use. For strangles. V. Calomel, sulphuret of antimony, and pow¬ dered opium, of each ^ oz.; powdered gum guaia- cum 2J oz. ; Castile soap 12 oz.; treacle to mix. Divide into 12 balls. Use. For weak horses with a bad constitution. BAL 91 BAL « VI. Calomel £ oz.; cascarilla and rhubarb, of each 1 oz.; aloes and soap, of each 4 oz.; treacle to mix. For 12 balls. Use. For weak horses. BALLS, ANODYNE, (for Horses.) Opium and camphor, of each £ oz.; aniseed powder 2 oz ginger 1 oz.; oil of caraways £ oz.; Castile soap 1J oz.; treacle to mix. Divide into 3 balls. Warm- ins, Composing. BALLS, ASTRINGENT, (for Horses.) I Opium £ oz.; carbonate of soda 1 oz.; powdered cassia and ginger, of each £ oz.; powdered gen¬ tian 2 oz.; treacle to mix. For 4 balls. Tonic and binding. II. Opium £ oz.; ginger £ lb. ; prepared chalk £ lb.; treacle to mix. For 10 balls. For loose¬ ness. III. Gum catechu } oz.; powdered ginger 1 oz.; powdered liquorice 2 oz.; soft soap to mix. For 3 balls. Astringent and tonic. BALLS, BITTER. Ing. Powdered gentian 2 lbs. ; extract of gentian 1 lb.; treacle q. s. Proc. Beat the ingredients to a hard mass, and make it :into £ lb. rolls. Use. Substituted for hops by fraud¬ ulent brewers. BALLS, BLACK. Syn. Blacking Balls. I. Beeswax 8 oz.; resin 1 oz. ; tallow £ oz.; melt to¬ gether, then add gum arabic 1 £ oz.; dissolved in water 2 oz.; and as much lamp-black as neces¬ sary to color; stir until nearly cold, then run it into tin moulds. II. Lard and wax, each 1 oz.; ivory black, lampblack, and brown sugar, of each 8 oz.; best size 4 oz.; mix as above. III. Ivory black 16 oz. ; gum tragacanth 2 oz.; sugar candy 4 oz.; water 16 oz.; mix with heat. IV. Ivory black and lampblack, of each 16 oz.; thick mucilage of gum arabic 7 oz.; brown sugar 6 oz.; melted glue 1 oz.; water 1 quart, as above. V. Suet 4 oz. ; beeswax and sweet oil, 1 oz. each ; sugar candy and gum arabic, both in fine powder, 1 drachm each; melt together over a slow fire, then add one tablespoonful of turpentine, and enough lampblack to produce a good color. Mould as above. Use. For blacking leather. BALLS, BREECHES. Ing. Bath brick 1 lb.; pumice-stone £ lb.; all in fine powder ; ox¬ gall 6 oz. Proc. Make them into a paste, with a little water, if required, and mould them of any • shape you please. II. Mix together equal parts of whiting and pipeclay, to which some coloring may be added. Remarks. Rose pink, y-ellow ochre, umber, Irish slate, or any other similar coloring matter may be liadded to produce the. desired tint. BALLS, CAMPHOR, (for Horses.) I. Cam¬ phor 1 oz., (reduce it to powder by r adding a little spirit and rubbing it in a mortar ;) powdered nitre '4 oz.; liquorice powder 1 oz.; treacle to mix. For 4 balls. Anodyne and diuretic. I H. Omit the nitre, and add 4 oz. more liquorice powder. Anodyne. BALLS, CLOTHES. I. Pipeclay 2 lbs.; ful¬ ler’s earth 1 lb.; whiting £ lb.; white pepper 3 oz.; mix with water. II. Fuller’s earth 2 lbs.; curd soap 1 lb.; ox¬ galls sufficient to make a stiff dough, with which form balls. Use. To remove grease from cloth and to clean clothes. BALLS, COLIC, (for Horses.) Powdered opium £ oz.; Castile soap and camphor, each 1 oz.; powdered ginger and cassia, each £ oz.; liquorice powder 2 oz.; treacle to make 4 balls. BALLS, CORDIAL, (for Horses.) Aniseed, caraway-seed, and cumin-seed, of each 4 lbs.; ginger 2 lbs.; all in powder; treacle q. s. to mix. Product 21 lbs. To be made up into balls weigh¬ ing 1£ oz. each. II. Powdered ginger 1 lb.; liquorice powder 3 lbs.; whiting 2 lbs.; powdered opium 1 oz. ; oil of caraway £ oz.; oil of cassia £ oz.; oil of nutmegs and cloves, each 1 drachm ; treacle to mix. Di¬ vide into balls 1£ oz. each. III. Starch and powdered ginger, of each £ lb.; oils of caraway, cassia, and cloves, of each £ oz.; treacle to mix. Divide into 12 balls. Use. As a cordial after looseness, (especially No. II.,) during colds &L*C B.4LLS, COUGH, (for Horses.) I. Cordial ball mass 4 lbs.; gum ammoniacum 4 oz.; pow¬ dered squills 1 oz.; treacle to mix. Divide into 4 dozen balls. II. Powdered ipecacuanha 1 oz. ; powdered squills, camphor, and oil of aniseed, of each £ oz.; liquorice powder 16 oz.; treacle to mix. For 12 balls. III. Gum ammoniacum 3 oz. ; powdered squills 1 oz.; camphor £ oz. ; opium £ oz.; powdered ginger 2 oz.; oil of aniseed 5 drachms; treacle to mix. For 8 balls. BALLS, CREAM. White curd soap 1 lb.; powdered starch 3 oz.; beat together, weigh into 1 oz. balls, and roll them in powdered starch. Use For cleaning the hands. BALLS, DIAPHORETIC, (for Horses.) I. Antimonial powder 1 oz.; camphor J oz.; starch 6 oz.; mix with treacle, and divide into 6 balls. II. Tartar emetic and camphor, of each £ oz.; liquorice powder 2 oz.; make them into two balls, with treacle. III. Camphor 1 oz.; sal ammoniac 3 oz.; li¬ quorice powder 2 oz.; oil of aniseed £ oz.; soft soap 8 oz.; beat together, and divide into 6 balls. BALLS, DIURETIC, (for Horses.) I. Soft soap and Venice turpentine, of each 4 oz.; pow¬ dered nitre 2 oz.; oil juniper, £ oz.; liquorice pow¬ der 3 oz. Divide into 8 balls. II. Powdered nitre, rosin, and soft soap, of each 4 oz.; liquorice powder 5 oz. ; oil of juniper 1 oz.; treacle to mix. For 12 balls. III. Powdered rosin 6 lbs.; nitre 4 lbs.; soft soap and Venice turpentine, of each I lb.; oil of juniper 1 oz.; treacle to mix. Weigh into 1| oz. balls. BALLS, FARCY, (for Horses.) Corrosive sublimate 10 grains; liquorice powder I oz. ; oil of aniseed £ a drachm ; mix with treacle lor 1 ball. II. Calomel 1 oz.; powdered opium £ oz.; liquorice powder 12 oz.; mix with treacle for 12 balls. * BALLS, FEVER, (for Horses.) Tartar emetic 2 oz.; nitre 8 oz.; liquorice 6 oz.; all in fine powder ; mix with treacle for 12 balls. IJ. Nitre and tartar emetic, of each 1 lb., in fine powder; powdered digitalis 4 oz.; antimonial powder 8 oz.; liquorice powder 1£ lb. ; treacle to mix. Divide into balls weighing 1 oz. 3 drs. each. BAL 92 BAL BALLS, FURNITURE. I. Melt together in a pipkin 1 lb. of beeswax and ^ oz. of alkanet root until the former be well colored ; then add linseed oil and spirits of turpentine, of each i pint. Strain through a piece of coarse muslin. II. Linseed oil 1 pint, alkanet root 2 oz.; heat them together until a proper color be produced, strain, and add yellow wax 1^ lb., and rosin 2 oz. Use. For polishing furniture. BALLS, GARLICK, (for Horses.) Garlick 1 oz. ; liquorice powder enough to make a ball. Use. For chronic coughs. BALLS, GRIPE, (for Horses.) Liquorice, black pepper, ginger, and prepared chalk, all in powder, of each 4 oz. ; oils of caraway, cloves, and cassia, of each 1 drachm; treacle to mix. For 12 balls. BALLS, INFLUENZA, (for Horses.) Bar- badoes aloes, nitre, and Venice turpentine, of each 1 lb.; gentian 2 lbs.; ginger J lb.; treacle to mix. Divide into 1J oz. bails. BALLS, LAXATIVE, (for Horses.) I. Aloes, ginger, and soft soap, of each 3 drachms ; mix with treacle for 1 ball. Cordial and laxative. II. Flowers of sulphur f lb.; powdered antimo¬ ny 2 oz. ; calomel 1 oz.; powdered ginger 3 oz.; treacle to mix for 12 balls. BALLS, MANGE, (for Horses.) Crude an¬ timony 2 oz.; calomel 1 oz.; opium J oz.; flow¬ ers of sulphur 1 lb.; mix with treacle and divide into 12 balls. Remark. A piece the size of a horse bean to that of a small nut, is a capital medicine for dogs. BALLS, MERCURIAL, (for Horses.) I. Calomel I oz.; aloes 2 oz.; rhubarb \ oz.; liquorice powder 14 oz. ; treacle to mix. Divide into 12 balls. Laxative and alterative. II. Strong mercurial ointment i lb.; powdered ginger 3 oz.; liquorice powder 10 oz.; treacle to mix for 12 balls. BALLS, PHYSIC. Syn. Purging Balls, (for Horses.) Barbadoes aloes 5 oz. ; hard soap 3 oz. ; ginger and olive oil, of each 1 oz. ; melt together in a ladle, and while warm, divide into 6 balls. II. Aloes and hard soap, of each 5 oz.; pearl- ashes 1 oz.; powdered ginger 2 oz.; melt as above for 8 balls. BALLS, SCOURING. I. Ing. Curd soap 8 oz.; oil of turpentine and ox-gall, of each 1 oz. Proc. Melt the soap, and when cooled a little, stir in the rest, and make it into cakes while warm. II. Soft soap and fuller’s earth, each 1 lb.; beat them well together in a mortar, and form into cakes. Use. To remove grease, &c., from cloth. The spot first moistened with water is rubbed with the cake, and allowed to dry, when it is well rub¬ bed with a little warm water, and afterwards rinsed or rubbed off clean. BALLS, STOMACHIC, (for Horses.) Pow¬ dered gentian, 4 oz.; powdered ginger and carbon¬ ate of soda, each 2 oz.; soft soap 8 oz.; mix and divide into 8 balls. II. Powdered quassia, myrrh, soda, aloes, and rhubarb, of each 2 drachms; oil of cloves 10 drops ; treacle to mix for 1 ball. III. Aloes ^ oz ; rhubarb and ginger, each \ oz.; calomel 1 drachm ; oil of caraway 10 drops; soft soap 3 drachms ; for 1 ball. BALLS, STRENGTHENING, (for Horses.) | Powdered calomba and cascarilla, of each | oz.; soft soap J oz. ; chalk J oz.; make into a ball, for looseness, cf-c. II. Powdered gentian 2 oz.; sulphate of iron and myrrh, of each 1 oz.; liquorice powder 4 oz.; treacle to mix. For 8 balls. BALLS, 3LTLPHUR, (for Horses.) Flowers of sulphur 1 lb. ; powdered antimony 3 oz.; red sulphnret of mercury (pure) 2 oz.; powdered gum ' 1 oz.; treacle to mix. For 12 balls. Said to make the coat sleek ; also for mange, &e. BALLS, SWEET. Syn. Pomambra. I. Ing. -| Florentine orris root 3 oz.; cassia 1 oz.; cloves, rhodium wood, and lavender flowers, of each £ oz.;; ambergris and musk, of each 6 grs.; oil of ver- i' bena 10 drops. Proc. Make them into balls with f mucilage of gum tragacanth made with rose-,, water. II. Gum benzoin and styrax, of each 1 oz.;|l cloves and cassia, of each \ oz.; musk and civet 5 grs.; balsam of Peru, oil of verbena, oil of rho¬ dium, otto of roses, and true neroli, of each 10 drops; Florentine orris root 2 oz. Proc. Reduce- the dry articles to powder, then add the essences, jl and make the whole into balls with essence of jas- mine, jonquil, violet, and tuberose, of each equal parts. III. Plaster of Paris 4 oz.; sandal wood, cype-j! rus root, and cloves, of each i oz.; gum benzoin ; and styrax, of each 1 oz.; ivory-black 2 oz.; musk and civet, of each 1 scruple ; ambergris 10 grains ;jl balsam of Peru £ oz.; oil of cassia 10 drops; oil of rhodium J a drachm ; essence of jasmin -J oz,;-j essence of neroli J a drachm ; otto of roses 15 drops ; mucilage made with orange-flower water!) to mix. Proc. Make them into beads, and pierce: them while soft. Use. Worn in the pocket as a perfume. Some persons varnish them, but that keeps in the smell.; BALLS, TONIC, (for Horses.) Gentian $ oz.; opium 4 a drachm; cascarilla, myrrh, and carbonate of soda, of each 1 drachm ; soft soap $ oz. Form into a ball. II. Calomba 2 oz.; cassia \ oz.; allspice i oz.; treacle to make 2 balls. III. Powdered bark 8 oz.; gentian 2 oz.; salts of tartar 1 oz.; opium J oz.; liquorice powder and iron filings, of each 3 oz.; treacle to make 12 balls. If the horse is costive, omit the opium. IV. Sulphate of iron 4Joz.; powder of calom¬ ba 5 oz.; do. of cascarilla 3 oz.; soft soap 8 oz. For 12 balls. V. Sulphate of iron, myrrh, and gentian, of each, \ oz.; ginger J oz.; carbonate of soda 3: drachms; treacle to make 1 ball. The last three; are suited for washy horses. VI. Gentian 8 oz.; ginger 4 oz.; opium }oz.;: nitre 3 oz.; oil of caraway £ oz.; liquorice powder and treacle to make 12 balls. For excessive stal-1 ing. VII. Sulphate of iron and sulphate of copper, of each, 1 drachm; Venice turpentine 1 oz.; gin-! ger and cassia, of each, ^ oz.; liquorice powder to make 2 balls. For incontinence of urine. BALLS, WORM, (for Horses.) I. Aloes 5 drachms ; Castile soap J oz.; calomel and gin¬ ger, of each, 1 ^ drachms ; oil of cloves and cassia, of each, 6 drops; treacle to make a ball. II. BAL 93 BAL Aloes, powdered tin, ginger, and soft soap, of hacb, J oz.; oil of cloves 15 drops. Make a hall. BALLS, WASH, (Mottled.) I. (Red.) Cut I vhite curd or Windsor soap, not too dry, into mall square pieces, and roll them in a mixture >f powdered bole and starch, or bole alone ; then squeeze them into balls without mixing the color nore than is necessary. II. (Blue.) Roll the pieces in powdered blue, ind proceed as before. III. (Green.) Roll the pieces in a mixture of jowdered blue and yellow ochre. Remarks. In this way, by varying the color of he powder, mottled wash-balls of any color may >e produced. BALM OF GILEAD. Syn. Balsamteleon. Dpobalsam. Oil of Balsam. Balm of Mecca. Ialsamum Judaicpm. The genuine balsam of Vlecca is the juice of the amyris gileadensis, and s obtained by cutting the bark of the tree with in axe. It is both scarce and costly, and none >f it ever reaches this country as an article of ‘.ommerce. “ There are only two shops in Con- tantinople at which the genuine balsam can be ibtained. Its price is exorbitant, one grain being charged 5 Turkish piastres = Is. 0£d.” That vhich is sent to England is obtained by boiling he twigs of the balsam tree in water. The real lalsam of Mecca is of a clear gold color, and tossesses a penetrating and delicate fragrance, ind a sharp bitter astringent taste. A drop let all on the surface of hot water spreads itself over he whole surface, like a thin film of oil, and igain contracts on the water cooling. It dissolves lompletely in fatty and essential oils, which then issume the peculiar flavor of the balsam. Use. It is thought to be antiseptic, stimulant, and vul- lerary, and that its fumes prevent barrenness. It s employed in the east as a cosmetic and per- ume. When applied to the skin it causes redness ind swelling. BALM OF GILEAD, FACTITIOUS. The irticle met with in trade under the name of balm I if Gilead is either the article alluded to above or i spurious kind prepared by one of the formula; >e!ow. I. Ing. Yellow rosin 10oz.; tincture of ben¬ zoin and oil of lemons 3 oz. each; oils of cara- vays and rosemary, of each, 2 oz. Proc. Melt he rosin ; then remove it from the heat, and stir n the tincture ; lastly, add the essential oils. 1 II. Yellow rosin 1 lb.; gum benzoin (bright) 1 oz.; best liquid styrax 2 oz.; essence of lemons 1 oz.; oil of rosemary 2 oz.; oils of caraways and :assia, each, 1 oz. Proc. Keep the rosin melted Py a gentle heat for 15 minutes ; then remove the ;ieat, and add the benzoin, previously powdered and rubbed up with an equal weight of tincture :>f benzoin, and when thoroughly incorporated add he rest; reduce it to a proper consistence with j pirit of wine, and strain through flannel. , III. Balsam of Canada 16 oz.; gum benzoin, aright and clear, 5 oz.; oils of lemons, rosemary, ind cassia, of each, ^ oz. Powder the benzoin, ind well mix it with the Canada balsam ; then dace the mixture in a flask, and after closing the : nouth expose it to the heat of a water-bath, until he liquid will dissolve no more of the benzoin; next allow it to settle until clear and cold, and then add the essences. BALSAM. Syn. Baume, ( Fr .) Balsame, (Ger.) Balsams are semi-liquid resinous sub¬ stances, having for the most part the consistence of honey. Some, however, are solid, and the greater number harden by exposure to the air and age. They are generally aromatic, soluble in al¬ cohol, partly soluble in ether, and not at all so in water. Their usual constituents are resin and benzoic acid, mixed with a large portion of aro¬ matic essential oil. Some of the substances false¬ ly called balsams contain no benzoic acid, as the balsam of copaiba, &c.; and many preparations, from the presumption that they possess balsamic qualities, have also received this name. BALSAM, ACOUSTIC. Prep. I. Tincture of benzoin, tincture of castor, and tincture of opium, of each, 1 oz.; essential oil of asafostida 5 drops. Mix. II. (Baume’s.) Tinctures of ambergris, asa- foetida, castor, and opium, of each, 1 oz.; tere- binthinated balsam of sulphur and oil of rue, of each, 15 drops. Mix. Use. In atonic deafness, 1 or 2 drops poured into the ear; or a piece of cotton wool moistened therewith, is introduced instead. BALSAM OF AMBER. The thick oil left in the retort after rectifying oil of amber. The properties are similar to oil of amber. BALSAM, ANODYNE, (BATE'S.) Prep. Castile soap, in shavings, 3 oz.; camphor 2 oz.; powdered opium \ oz.; hay saffron and oil of rose¬ mary, of each, 1 drachm ; rectified spirit 1 pint. Proc. Digest (with agitation) for 10 days. II. Soft soap 1J lb.; powdered opium and cam¬ phor, of each, ^ lb.; oil of rosemary i oz.; recti¬ fied spirit 1 gallon. As above. III. Opodeldoc 3 oz.; laudanum 1 oz.; mix. Use. As an anodyne and rubefacient for sprains, &.c. Dose. 20 to 40 drops. BALSAM, CANADA. This balsam is the product of the Canadian balsam fir, (the abies balsamea,) a tree of very common growth in Can¬ ada and the State of Maine, (U. S.) When fresh, it has the consistence of thin honey, an agreeable odor, an acid taste, and a pale yellow color, near¬ ly white. Pur. It should he perfectly transparent, and soluble in rectified oil of turpentine, with which it forms a beautiful glassy and colorless varnish, which is much used for preparing a semi-transpa¬ rent copying-paper. A factitious kind is sold, but is wholly deficient of some of the properties of the genuine balsam. BALSAM, CANADA (FACTITIOUS.) Prep. Dissolve 3 lb. of clear yellow resin in 1 gallon of oil of turpentine ; then add £ pint of pale linseed oil, and ^ oz. each of essence ol lemon and oil of rosemary. BALSAM OF COPAIBA. The oleoresinous juice of the copaifera officinalis. Pur. As this substance is frequently adultera¬ ted, and sometimes a factitious article is sold in¬ stead, it becomes important to be able to ascertain its purity. 1. The Ed. Ph. states that it should be “ trans¬ parent, free of turpentine odor when heated, sol¬ uble in 2 parts of alcohol, and dissolve one fourth BAL 94 BAL of its weight of carbonate of magnesia when heat¬ ed, and continue translucent.” 2. Place a drop of the balsam on a piece of un¬ sized paper, and heat it until all the essential oil be expelled; it should then form a semi-transpa¬ rent well-defined spot; but if the balsam has been adulterated with a fat oil, it will be sur¬ rounded by an oily areola. (Chevallier.) 3. Shaken with liquid ammonia, sp. gr. - 965, it becomes clear and transparent in a few moments. (Planche.) 4. 2J parts of balsam with 1 of liquor of am¬ monia, form a transparent mixture, which may be heated to 212° without becoming opaque. (Vigne.) 5. Boiled with 50 times its weight of water for 1 hour, it should lose at least half its weight. (Vigne.) 6. Two samples of balsam from Para, which were considered to have been purposely adultera¬ ted with rancid oil of almonds, dissolved well in alcohol, but combined badly with magnesia and ammonia. Direct experiments showed that pure copaiba balsam may be adulterated with 50 per cent, of a fat oil (nut oil, almond oil) without its ceasing to give a clear solution in 2 parts of alco¬ hol. Only after 12 to 15 hours does the oil sepa¬ rate. Excess of alcohol separates the oil in all cases. It is evident, therefore, that under certain circumstances an unadulterated balsam may be insoluble or of difficult solution in alcohol ; an adulterated one, on the contrary, may be soluble. The best test for detecting the fat oils would be alcohol to which some caustic potash has been added. (Journ. de Pharm., 1842, p. 52.) Use. Balsam of copaiba is considered detersive, vulnerary, diuretic, and astringent; and appears to possess a sort of specific power over diseases of the mucous membranes of the urino-genital organs. Dose. 20 to 60 drops on sugar, or float¬ ing on water, to which 30 or 40 drops of elixir of vitriol has been added. It may be taken 3 or 4 times daily, if the stomach will bear it. A few drops of sweet spirits of nitre and laudanum are a good addition to allay the nausea. It is also given in the form of sirup, mixture, pills, and clyster. Remarks. Numerous preparations of this article are continually being puffed off by certain adver¬ tising druggists; as “ soluble copaiba,” “ specific solution,” “ salt of copaiba,” &,c.; but none ap¬ pear to possess equal activity and certainty to the natural balsam. As the whole virtue of copaiba as a medicine depends upon the essential oil it con¬ tains, the value of any of these preparations may be estimated by the quantity of that article which is found in them. In the case of the first two ar¬ ticles above mentioned, the quantity is very small indeed, and in the latter it is wholly deficient. Hence the large doses of those articles that may be taken with impunity, as far as their balsamic properties go, always, of course, excepting the danger of burning a hole through the coats of the stomach with the large quantity of caustic potassa which they usually contain. BALSAM COPAIBA, ENEMA OF. (Vel¬ peau.) Prep. Balsam of copaiba 4 oz.; yelk of 1 egg ; distilled water 8 oz. M ake an emulsion, and add 20 to 30 drops of laudanum. BALSAM OF COPAIBA, FACTITIOUS. Prep. Powdered gum benzoin 4 oz.; castor oil 1 gallon ; yellow rosin 3 lbs.; balsam of Canada 2 lbs.; oil of juniper 2 oz.; oil of savine 1 oz.; es¬ sences of orange and lemon, of each 4 oz. Proc. Melt the rosin, then add a little of the castor oil and the powdered benzoin, and withdraw the heat; when well mixed add the remainder of the castor oil, and when nearly cold the essences; mix well, and filter through a Canton flannel bag, adding a little coarsely-powdered charcoal. II. Balsam of Canada 8 lbs.; yellow rosin 2 lbs. ; castor oil 3 lbs.; oil of juniper \ oz.; essen¬ tial oil of almonds 15 drops; oil of savine 20 drops. As above. III. Balsam Canada 9 lbs.; yellow rosin 1 lb.; Venice turpentine 2 lbs.; oils of rosemary, juniper, and savine, 1 drachm each; essential oil of almonds 15 drops. IV. Balsam of Canada 3 lbs.; Venice turpen¬ tine 1 lb.; oils of fennel, juniper, and savine, of each q. s. Remarks. The above compounds may easily he distinguished from the genuine balsam, by any one acquainted with the characteristics of the latter. BALSAM OF COPAIBA, REDUCED. Bal¬ sam of copaiba 4 lbs.; castor oil 3 lbs. Mix. II. Balsam of copaiba 7 lbs.; castor oil 4 lbs.; yellow rosin 2 lbs. III. Equal parts of balsam of copaiba and bal¬ sam of Canada mixed together. IV. To the last add 2 lbs. of Venice turpentine. V. Balsams of Canada and copaiba, and nut or castor oil, equal parts. VI. Copaiba 7 lbs.; nut oil 3 lbs.; yellow rosin 2 lbs.; balsam of Canada 1 lb. Remarks. The above are the forms for the re¬ duction of copaiba balsam, that have from time to time been circulated in the drug trade. For the mode of distinguishing such compounds from the pure balsam, see Balsam of Copaiba. BALSAM OF COPAIBA, RESIN OF. The residuum left from the process of distilling the oil of copaiba from the balsam. (See Oils, Oil of Copaiba.) Prop., Use, a- thes. (Fr.) Balsamum Libani. ( Lat.) True Ri¬ ga balsam is a pellucid white fluid, obtained from the shoots of the pinus cembra. It smells and tastes strongly of oil of juniper, and like that arti¬ cle is powerfully diuretic and vulnerary. The bottoms of oil of juniper thinned with spirit are generally sold for it. The spiritus turionum pini is also commonly called Riga balsam. BALSAM, RIGA. Syn. Spiritus Turionum Pini. Prep. I. Young shoots of Scotch fir (col¬ lected in March) 2 lbs.; rectified spirit and water, of each 5 pints. Proc. Bruise the fir-shoots and macerate in the spirit and water for 3 or 4 days, then distil 1 gallon. II. ( Extemporaneous .) Mix together, rectified spirit 8 oz.; oil of juniper and compound tincture of benzoin, of each 1 oz.; agitate well and filter. Prop., Use, isonous. The best antidotes are water soured ith sulphuric acid, or a solution of sulphate of da, or sulphate of magnesia. II. (Peroxide of Barium. Syn. Deutoxide ■’ Barium.) Prep. a. Heat pure baryta to a dull d, and pass pure dry oxygen gas over it. b. Heat pure baryta as above in a platina eruci- e, then gradually add one-fourth of its weight of llorate of potassa. Afterwards wash off the chlo- de of potassium formed with cold water. The utoxide remains as a white powder. I c. Heat nitrate of bary'ta to redness in an earth- lware retort, having a tube attached to its nose, convey off the liberated gases, to a trough of ater, and continue the heat until nitrous fumes o no longer evolved. Uses. To make the oxy- ■nized acids and peroxide of hydrogen. (Quesne- Ue.) BARIUM, PHOSPIIURET OF. This is rmed by exposing its constituents mixed together atomic proportions, to a gentle heat in a glass tube. BARIUM, SULPHURET OF. Prep. Mix igether equal parts of sulphate of baryta and jheat flour or charcoal, and expose the mixture to ■ full white heat in a covered crucible. When >ld dissolve in water, filter, evaporate, and crys- dlize. Prop. Decomposed by exposure in solution ’ the air. Use. To form baryta and its salts and i organic analysis. BARK, BRITISH. Syn. Oak Bark. The bark the young branches of the oak has been pro- used for the more expensive productions of South -merica. The leaves also contain a large quantity t astringent matter. Mr. Stuart, who first brought ik bark into notice, says that it is a certain re- ledy for scurvy. BARLEY. Qual. Next to wheat, barley may be considered the most valuable grain to man, both for the purposes of food and for forming several bev¬ erages in general consumption. (Malt liquors, &.C.) It forms good wholesome bread, especially for persons who otherwise live luxuriously, but for those who live abstemiously wheaten bread is pre¬ ferable. BARLEY, CULTIVATION OF. After wheat, barley may be considered the most important grain crop, especially in light and sharp soils, but it “ is a tender grain, and easily hurt in any of the stages of its growth, particularly at seed-time; a heavy shower of rain will then almost ruin a crop on the best-prepared land; and in all the after-processes, greater pains and attention are required to ensure success than in the case of other grains. The har¬ vest process is difficult, and often attended with danger; even the thrashing of it is not easily exe¬ cuted with machines, because the awn generally adhere* to the grain, and renders separation from the straw a troublesome task. Barley, in fact, is raised at a greater expense than wheat, and gene¬ rally speaking is a more hazardous crop. Except upon rich and genial soils, where climate will al¬ low wheat to be perfectly reared, it ought not to be cultivated. “ Barley may be divided into two sorts, early and late ; to which may be added a bastard varie¬ ty, called bear or bigg, which affords similar nutri¬ ment or substance, though of inferior quality. Early barley, under various names, was formerly sown in Britain, upon lands that had been previously summer fallowed, or were in high condition; but this mode of culture being in a great measure re¬ nounced, the common sort, which admits of being sown either early or late, is now generally used. “ The most proper seed-season is any time in April, though we have seen good crops produced, the seed of W'hich was sown at a much later period.” Barley is generally sown after turnips and fre¬ quently after peas and beans, but seldom after wheat or oats. The quantity of seed varies with the quality of the soil. Upon very rich land eight pecks per acre are commonly sown, and frequently ten or twelve, whilst upon poor lands a larger quan¬ tity is sometimes given. Enough seed should be sown to ensure a full crop without offsets, which are always produced if too little seed is used. The harvesting of barley requires much care even in good seasons, while, in bad ones, it is very difficult to save it. It must be cut before the straw gets brittle, and must be suffered to remain in the field until the grain is hardened, and the straw suf¬ ficiently dry. If stacked too soon it is apt to heat. A good way to prevent this is to form an opening through the stack from top to bottom. This open¬ ing is generally made by placing a large bundle of straw in the centre of the stack, when the build¬ ing commences, and, in proportion as it rises, the straw is drawn upward, leaving a hollow behind, which, if one or two openings are left in the side of the stack near the bottom, ensures so complete a circulation of air as not only to prevent heating, but to preserve the grain from becoming musty. BARNS AND OUTHOUSES FROM MITES AND WEEVILS, TO FREE. {Ger¬ man method.) Let the walls and rafters, above and below, of such granaries be covered completely 13 . BAR 98 BAR i with quicklime, slaked in water, in which trefoil, wormwood, and hyssop, or nux vomica have been boiled. This composition should be applied as hot as possible. “ A farmer who had his granaries empty in June last, collected quantities of the largest sized ants in sacks, and scattered them about the place infested with weevils. The ants immediately fell upon and devoured them all.” BAROMETER. (From B apos weight and /zstook, measure.) An instrument for measuring the weight and pressure of the atmosphere, commonly termed a weather-glass. This instrument is made of va¬ rious shapes, but the principle of its construction is the same in each, and consists of a column of mer¬ cury, supported in vacuo, in a glass tube, by the pressure of the atmosphere on its surface. The following engravings represent the principal varie¬ ties. The several shapes have arisen from the at¬ tempts which have been made from time to time! to improve this instrument, either by increasing it:! range or portability. None, however, equal thi old forms proposed by Torricelli, and represented by the figures 1 and 2. The same letters apply tc; a similar portion of each figure ; the references at foot will therefore sufficiently explain the peculia¬ rities of their construction. 1. Torricelli’s cistern barometer. ®.-syphon ditto. 3. Huygen’s barometer. 4. -modified. 5. Wheel barometer. 6. BemouilU’s syphon ditto. 7. Aminton’s conical ditto. 8. Gay Lussac’s ditto. 9. Ditto, modified by M. Bunten The wheel barometer (fig. 5) is the one mos commonly used, especially as a weather-glass, bu it is not to be depended on, as it neither indicate; the absolute height of the mercurial column, no its variations with sufficient accuracy for any phi losophical purpose. Even as a weather-glass it i the worst of all the common forms of the barome ter. For travelling the last is perhaps the mos unexceptionable. j- T^i P 0NSTRUCTI0N 0F a Barometer may b divided into five operations, in each of which th; utmost skill and care are required. The material must be of the best quality. Not only must tb mercury be perfectly pure and free from air, bu the tube must be quite dry and clean, and its inne surlace must be smooth and regular. 1. The tubes for barometers should be hcrmeti cal y sealed immediately after their manufactur at the glasshouse, and kept in this state imtil the’ are wanted for filling. By this plan they may b kept clean for any length of time, whereas if the- are left with one end open they become sulliei with dust and smoke, which, on account of th smallness of their diameters, can never be perfect!’ removed. When wanted for use they may b opened with a file, after which care must be take, not to breathe into them, and washing them on with spirit of wme ; &c., especially avoided. Whei cleaning is absolutely necessary, it should be don by means of a clean, dry linen rag, and a piece o wire, observing not to let the end of the wire scratcl the glass, as if it does, such tubes will generall be found broken, ,f laid aside for a short time o, what is worse, they will break during the pro’ces ol filling them. The best tubes are perfectly cylin a , Tube containing a column of mercury. b, Mercurial cistern. c , A column of mercury supporting another of water, d . j e e, Weights, one of which floats on the surface of the mercury, and by means of the cord / moves the index g. h , Graduated dial. k , Capillary hole dialled laterally to admit air. drical, 33 inches in length, and the diameter of their bore never less than 2 to 2J lines, as the ca¬ pillary attraction and friction increases in an inverse ratio to the capacity of the tube. The thickness of the glass should not greatly exceed half a line. ; 2. The mercury must be perfectly pure, which should bo ascertained before using it, as, if it be adulterated with common metals, as is frequently the case, its fluidity is lessened, and its tendency! to oxidize increased. When it cannot be got un¬ adulterated it should be rectified in an iron retort: or pure cinnabar, mixed with half its weight of iron filings, may be treated in the same way, when 1 pure mercury will distil over. (See Mercury.) 3. Filling the tube is performed by pouring the mercury into it, having previously boiled it in a porcelain or iron vessel, to expel the air. The ; tube is then exposed to a gradually increasing heat over a chafing-dish of charcoal until the mercury boils, and all the air in the tube is extricated; it is now allowed to cool and again filled up with mer¬ cury’, and the exposure over the chafing-dish re¬ peated ; when again perfectly cool it may be filled up with a little freshly-boiled mercury, and is then j ready for fixing in its frame. 4. The tube filled as above must next be placed . m its frame, for which purpose the open end is \ perfectly- stopped, and it is inverted into a small trough of prepared mercury; or if it be of the syphon kind, simply inverted and fixed in its frame. 5. The graduated scale has now to be adjusted to the tube. This is usually done by means of a tangent screw, which permits the scale to be raised 1 oi lowered, until its zero exactly corresponds to the j lower surface of the mercury; but in many cases i BAR 99 BAR ftfh-mr'tj he cistern is raised or lowered by means of screws irranged for that purpose. The best mode of ob- aining an exact adjustment of the surface of the nercury to the zero of the tube, is that adopted by he celebrated French artist, Fortin. An ivory leedle is attached to the scale pointing downwards, ts point being exactly on a level with the zero of he scale. The image of the needle is clearly eflected from the surface of the mercury in the listern, and either the scale or cistern is raised or owered, until the point of the needle and its image ■xactly coincide. Use. This instrument is employed for ascertain- ng the amount of atmospherical refraction in astro- lomical calculations, in measuring altitudes and in prognosticating the weather. For the latter pur¬ pose, on land, it frequently proves a false prophet, put at sea, (according to Dr. Arnot,) the case is widely different, and its monitions are worthy of ittention. (Elem. Nat. Phil. i. 353.) Remarks. The above is a brief outline of the nethod of constructing barometers, and in propor- ion to the skill therein exercised will be the accu- acy of the instrument. However cleverly this nay have been performed, it is nevertheless found ! hat these instruments gradually suffer deterioration rom the external air insinuating itself between the nercury and the glass tube, thus lessening the per- ection of the vacuum. Various plans have been proposed to remedy this inconvenience and source I pf error. Professor Daniels lines the bottom of the ube with platinum to the extent of about £ of an nch; this ha3 proved quite sufficient. Dr. Ure Uses platinum foil for the same purpose. It is isual, as I have above described, to boil the metal ifter its introduction into the glass tube, but some persons disapprove of this practice in consequence pf the mercury absorbing a little oxygen during the : process, and instead thereof, they strongly heat the {lass tube and pour in the mercury very hot. BAROMETER, PORTABLE, (Simple.) This nstrument consists in general of a tube of the usual ength, passing through the upper parts of a wooden astern, to which it is glued, and the bottom of vhich is made of leather. The tube being filled jvith mercury, which has been previously well 'urged of air, and placed in a proper position, the superfluous mercury descends into the cistern, and ■issumes a level in the tube corresponding with the veight of the external air. The surface of the nercury in the cistern is adjusted to the same level >y a screw, which presses more or less against the lexible leather at the bottom, and raises or de¬ presses it at pleasure. From the lino of this level, vhich is called zero, the scale commences, and is eckoned upwards to the height of about 32 inches ; he actual divisions of the scale begin at about 15 inches. Remarks. The most accurate portable barome- ers are those of Gray Lussac and Bunten, (Figures i, 9.) When set on universal joints and well palanced, they are the most perfect instruments or ships that have been yet constructed. BAROMETER, TROUGHTONVS MARINE. The tube of this instrument consists of two parts, joined together about 5 inches below the top ; the '°re in the upper part being about -A of an inch, md in the lower part only yAy. By this construc- ioii, partly from the difference of the bores, and partly from the greater friction in the lower end, the - motion of the mercury is so much retarded, that any impulse given by the ship, having a ten¬ dency to raise itj will scarcely have produced a sensible effect, before an opposite impulse will be given, having a tendency to depress it. To coun¬ teract more effectually the effects of the ship’s mo¬ tions, the instrugaert >s suspended in gimbals. BAROMETER, THE VIAL. Prep. Take a common vial and cut off the rim and part of the neck, by means of a piece of cord passed round it, and moved rapidly to and fro, in a sawing direc¬ tion ; the one end being held in the left hand and the other fastened to any convenient object, while the right hand holds and moves the vial; when heated, dip it suddenly into cold water, and the part will crack off; or separate it with a file. Then nearly fill the vial with clean water, place your finger on the mouth and invert it; withdraw your finger and suspend it in this position with a piece of twine. In dry weather the under surface of the water will be level with the neck of the bottle, or even concave; in damp weather, on the contrary, a drop will appear at the mouth and continue until it falls, and is then followed by another in the same way. Barometrical corrections. Cistern barometers formed of tubes of very small diameters, require what is called “ correction for capillarity.” The following Table is taken from the “ Ency¬ clopedia Britannica.” Diam. of Tube. Depression. Inches. Inches 0-10 0-1403 0-15 0-0863 0-20 0-0581 0-25 0-0407 0-30 0-0292 0-35 0-0211 0-40 0-0153 0-45 0-0112 0-50 0-0083 0-60 0-0044 0-70 0-0023 0-80 0-0012 Remarks. It will be seen, that as the tube in¬ creases in diameter, so the depression of the mer¬ cury lessens. Syphon barometers that have each of their legs of equal size, require no correction, as the depression is equal at both ends. A correction is also made for temperature in nice observations, but this is of too scientific a nature to be entered into in the present work. BAROMETRICAL RULES FOR PROG¬ NOSTICATING THE WEATHER. 1. After a continuance of dry weather, if the barometer begins to fall slowly and steadily, rain will certainly ensue; but if the fine weather has been of long duration, the mercury may fall for 2 or 3 days, before any perceptible change takes place, and the longer time that elapses before rain comes, the longer the wet weather is likely to last. 2. Conversely, if, after a great deal of wet weather, with the barometer below its mean BAS 100 BAT 1 *•* t\U height, the mercury begins to rise steadily and slowly, fine weather will come, though 2 or 3 wet days may first elapse ; and the fine weather will be the more permanent, in proportion to the length of time that passes before the perceptible change takes place. 3. On either of the two foregoing suppositions, if the change immediately ensues on the motion of the mercury, the change wili not bo permanent. 4. If the barometer rises slowly and steadily for two days together, or more, fine weather will come, though for those two days it may rain incessantly, and tho reverse ; but if the barometer rises for two days or more during rain, and then, on the ap¬ pearance of fine weather, begins to fall again, the fine weather will be very transient, and vice versa. 5. A sudden fall of the barometer in spring or autumn indicates wind; in summer, during very hot weather, a thunder-storm may be expected; in winter a sudden fall after frost of some conti¬ nuance, indicates a change of wind with thaw and rain; but in a continued frost a rise of the mercury indicates approaching snow. 6. No rapid fluctuations of the barometer are to be interpreted as indicating either dry or wet weather of any continuance ; it is only the slow, steady, and continued rise or fall, that is to be at¬ tended to in this respect. 7. A rise of the mercury late in the autumn, after a long continuance of wet and windy wea¬ ther, generally indicates a change of wind to the northern quarters, and the approach of frost. BARYTA. Syn. Protoxide of Barium. Oxide of ditto. (See Barium.) BARYTA, SALTS OF. Prep. All the soluble salts of baryta may be made by solution of its carbonate or hydrate in the dilute acids, and the insoluble salts, generally, by the double de¬ composition of its muriate, by a soluble salt of the acid. BARYTA, TESTS FOR, AND ITS SALTS. I. This earth forms an alkaline solution with water. II. Baryta in solution, and all its salts, give a white precipitate in alkaline carbonates and sulphates, and sulphuric acid; the last two being insoluble in both acid and alkaline menstrua. BARYTA, ALLOXAN ATE OF. Prep. Add barytic water to an aqueous solution of alloxan, heated to 140°, until the precipitate formed, ceases to be redissolved on stirring ; then cool and collect the crystals, and repeat the process of add¬ ing barytic water to the mother liquor, which will thus furnish several crops of crystals. Use. To fonn some salts. BARYTIN. A new vegetable base discovered by Simon, in the rhizomes of white hellebore. It is precipitated from its solutions by sulphuric acid and the sulphates, like baryta, hence the name ; and this property affords a means for its separa¬ tion. BASE, (in Chemistry.) A term applied to metallic oxides, (from their forming salts with acids,) and to the principal constituent of a com¬ pound. Thus: soda is called the base of sulphate of soda, (glauber salts ;) quinine the base of disul¬ phate of quinine, ast the middle age, is very nutritious, and espe¬ cially adapted to persons of good appetite, or that abor, or take much exercise. It is also well suit¬ 'd for persons of delicate constitutions, if not over¬ looked, and left full of gravy, in which case it will it lightly on the stomach, and its fat prove almost is digestible as that of veal. i Choice. Ox beef is considered the best, and may >e known by having a fine smooth open grain, a good red color, and a tender texture. The fat hould look whitish yellow, or but slightly yellow, ow beef has a closer grain than ox beef, and the san a deeper red ; bull beef is closer still, the fat rnrd and skinny, the lean of a deep red, and it has stronger smell. Heifer beef resembles ox beef, xce Pt m being smaller, for which reason it is pre¬ erred in some families. The best roasting pieces re the sirloin and the long ribs, but the short ribs | nd the silver side of the round are also sometimes pasted, but do not turn out so well. These pieces re much improved by being steeped for three r four hours in a marinade made with three I arts °l’ water and one of vinegar, before roasting. 14 BEEF A-LA-MODE. Prep. I. “ Cut out the bone from the beef, and convert it, with the trimmings, into gravy ; then stuff the orifice with rich forcemeat. Half roast it, and before it is put into the stewpan, lard the top with dried and pickled mushrooms, adding mushroom-powder in the orifices; then put in two quarts of gravy from the bones, a large onion stuck with cloves, and two carrots cut in slices. When the beef has stewed till it is quite tender, strain and thicken the sauce, add to it a glass of wine, mushrooms, and oysters, and sippets of fried paste: either the mushrooms or oysters may be omitted, if the fla¬ vor of either should not be desirable.” II. “ Take 3 lbs. of the rump, or any part of the beef which will stew well; trim it nicely, and cut off all the fat. Chop all sorts of sweet herbs together very finely, w r ith a little shalot, and a great deal of spice, and put them into a saucer of vinegar, that has been rubbed with garlic. Cut fat bacon into long slips and dip it into the herbs and vinegar ; lard the beef regularly on both sides, if necessary, in order that it should be thoroughly flavored ; rub the beef over with the herbs and spice ; flour the meat, add a piece of butter, the size of a walnut, rolled in flour, and a pint of water. Bake the beef in an oven, strain the gra¬ vy, which will scarcely require either thickening or browning, and serve it up with pickles on the top. It is most excellent when cold, but should be served up hot at first. The gravy may be boiled to a glaze if necessary. It will require a good deal of spice ; a teaspoonful of cayenne pep¬ per, one of white pepper, a saltspoonful of allspice, half the quantity of pounded cloves, and a blade of mace pounded, or the mixed spices may be used.” BEEF, COLLARED. “ Take the best part of a shin of beef, of which soup has been made, (for it must be stewed until very tender,) and an ox-tail, also well-stewed; cut them into small pieces, season them well, add a glass of wine and a glass of ketchup, and put it into a stewpan cov¬ ered with a part of the liquor in which the ox-tail has been boiled ; stew it for about twenty minutes, and then put it into a mould. It must be very cold before it is turned out. This is a good way of employing the beef and heel when soup or jelly is made ; a few chopped sweet herbs may be add¬ ed, and hard eggs cut into slices, or pickles, such as sliced cucumbers, intermingled. The flavor may be varied in many ways.” BEEF, DUTCH. Prep. Cover lean beef with, a mixture of treacle and moist sugar, for three days, then salt it well with common salt and saltpetre, rubbed well in, and turn it well ev¬ ery day for a fortnight. It must then be rolled tight in a coarse cloth, and submitted to heavy pressure, after which it is to be hung up in wood smoke, and turned every day. If after boiling it be well pressed it will grate or cut in “ shivers” equal to the finest Dutch beef. One pound of salt is enough for twelve pounds of beef. BEEF, HAMBURGH. Prep. This is pre¬ pared by pickling the beef for three weeks, with a mixture of 1} lb. of salt, 1 lb. of treacle, and 14 oz. of saltpetre, well rubbed in, after which it is dried in wood smoke. The ribs is the part general!)' BEE 106 BEE used, of which the above pickle will be enough for 15 to 18 lbs. BEEF, HUNG. Prep. I. Choose a piece of beef with as little bone as you can, (the flank is best,) sprinkle it, and let it drain a day ; then rub it with salt and saltpetre, but only a small propor¬ tion of the latter ; and you may add a few grains of cochineal; all in fine powder. Rub the pickle every day into the meat for a week, then only turn it. It will be excellent in eight days. In sixteen drain it from the pickle ; and let it be smoked at the oven’s mouth when heated with wood, or send it to the baker’s. A few days will smoke it. A little of the coarsest sugar may be added to the salt. It eats well boiled tender with greens or carrots. If to be grated as Dutch, then cut a lean bit, boil it till extremely tender, and while hot put it under a press. When cold, fold it in a sheet of paper, and it will keep in a dry place two or three months, ready for serving on bread and butter. II. Rub the beef with one eighth of its weight of salt, to which a little saltpetre has been added, then put it into a tub or other suitable vessel, place a board over it, and pile heavy weights upon it; let it remain so for fourteen to twenty days, then take it out and hang it up for three weeks or a month to dry. BEEF, HUNTER’S. Prep. To a round of beef, weighing twenty-four pounds, take three ounces of saltpetre, three ounces of the coarsest sugar, an ounce of cloves and nutmeg, half an ounce of allspice, and three handfuls of common salt, all in the finest powder. Allow the beef to hang two or three days, remove the bones, then rub the spices well into it, continuing to do so ev¬ ery day for two or three weeks. Before dressing it, dip it into cold water to take off the loose spice. Bind it up tightly with tape, and put it into a pan with a teacupful of water at the bottom ; cover the top of the meat with shred suet, and cover the pan with a coarse crust, and brown paper over it. Let it bake five hours, and when cold take off the paste and the tape. BEEF, LEICESTER SPICED. Prep. Take a round of beef, rub in a quarter of a pound of saltpetre, finely pounded; let it stand a day, then season it with half a pound of bay-salt, an ounce of black pepper, and the same of allspice, both pounded. Let it lie in the pickle a month, turn¬ ing it every day. BEEF, PICKLED. Prep. Rub each piece of beef very lightly with salt; let them lie singly on a tray or board for 24 hours, then wipe them very dry. Pack them closely in a tub, taking care that it is perfectly sweet and clean. Have the pickle ready, made thus: Boil four gallons of soft water with ten pounds of coarse salt, four ounces of saltpetre, and two pounds of coarse brown sugar; let it boil 15 minutes, and skim it while boiling very clean. When perfectly cold pour it on the beef, laying a weight on the top to keep the meat under the pickle. This quantity is sufficient for 100 lbs. of beef if closely packed. BEEF, POTTED. Prep. Cut the beef small, add to it some melted butter, 2 anchovies, boned and washed, and a little of the best pepper, all pounded very fine. Beat the whole well to¬ gether in a marble mortar, until the paste is very smooth and yellow colored, then put it into pots! and pour clarified butter over it, about § of an! inch deep. BEEF, WELSH. Prep. Rub two ounces of 1 saltpetre into a round of beef, let it remain ail! hour, then season it with pepper, salt, and a fourth: portion of allspice ; allow the beef to stand in the brine for 15 days, turning it frequently. Work it: well with pickle ; put it into an earthen vessel ; with a quantity of beef-suet over and under it cover it with a coarse paste and bake it, allowing it to remain in the oven for 6 or 8 hours. Poui oft’ the gravy, and let the beef stand till cold, lij will keep for two months in winter, and will b<| found useful amid the Christmas fare in the coun! try. BEER, ALE, and PORTER. Qual., Pure malt liquor, which has undergone a perfec fermentation, is perhaps the most wholesome bev erage that can be drunk, provided it be not takex in excess. Malt liquor bears different names ac cording to its strength and color. Ale is th< most nutritious variety, but good porter frequently agrees better with bilious constitutions. The mos wholesome and perhaps the least exceptionablf beverages prepared from malt are those known at East India, Scotch, and Bavarian ales. A latt writer has described good beer as nutritious, fron: the sugar and mucilage it contains; exhilarating from its spirit; and strengthening and narcotic from its hops. The stronger varieties of ale con¬ tain 7 to 8 per cent, of absolute alcohol; average strong ale 5 to 6 per cent.; brown stout 6 to ij per cent.; London porter 3 J to 4 per cent.; anr table beer 1 to 2 per cent. (See Brewing, Ali and Malt Liquor.) BEER, AMBER- Prep. Amber is now oul of fashion, but formerly was drunk in great quan¬ tities, in London, mixed with bitters, and callec purl. The proportions of malt were three quar ters amber, and one quarter pale, with six pounds of hops to the quarter. The first liquor is usually turned on at 170°, and the second at 185°. The worts are boiled together for two hours. It if tunned at 64°, and after 24 hours roused every £j hours, till the heat is increased to 74°. It is then: skimmed every hour for 6 hours and cleansed, and; generally used as soon as it has done working in; the barrels. BEER, BRAN. A very good article of table: beer may be brewed from bran, especially if it be mashed with about A of its weight of good malt. A proportionate quantity of hops must be used, and the addition of a little moist sugar wall vastly im¬ prove it. Bran will yield from 16 to 20 lbs. pet; barrel, with proper management. BEER, CHEAP. “No production of this coun¬ try abounds so much with saccharine matter as the shells of green peas. A strong decoction of them so much resembles, in odor and taste, an in¬ fusion of malt (termed wort) as to deceive a brew¬ er. This decoction, rendered slightly bitter with the wood sage, and afterwards fermented with! yeast, affords a very excellent beverage. The me¬ thod employed is as follows: “ Fill a boiler with the green shells of peas, pour on water till it rises half an inch above the shells, and simmer for three hours. Strain off the liquor, BEE 107 BEE and add a strong decoction of the wood sage, or the hop, so as to render it pleasantly bitter ; then ferment in the usual manner. The wood sage is the best substitute for hops, and being free from any anodyne property is entitled to a preference. By boiling a fresh quantity of shells in the decoc¬ tion before it becomes cold, it may be so thoroughly impregnated with saccharine matter as to afford a liquor, when fermented, as strong as ale.” BEER, POiTATO. An excellent beverage may be prepared by mixing the pulped potatoes with about jA of their weight of good barley malt, and mashing with water at 160°, keeping it at the same temperature for 4 hours; after draining off jthis wort, a second mash must be made at 180° for 1 hour; the mixed worts must be then boiled with a little hops, cooled and fermented. BEER, SPRUCE. I. (White.) Ing. Water 10 gallons; sugar 10 lbs.; essence of spruce 1 lb.; yeast J pint. Proc. Dissolve the sugar and es¬ sence of spruce in the water, previously wanned; then allow it to cool a little, and add the yeast, as in making; ginger-beer; bottle immediately in half¬ pint bottles. II. (Brown.) For sugar use treacle. Remarks. Spruce beer is a pleasant beverage, when well pre¬ pared, and possesses slightly diuretic properties. BEER, SUGAR. Prep. Mash a peck of bran in 10 gallons of boiling water for 2 hours, draw off the wort, add 7 lbs. of moist sugar, and boil it with a 4 lb. of hops; then cool it down and add a little ; yeast. It may be put into the cask the next day, and in 3 days more it may be bunged down. At the expiration of 6 or 8 days it will be fit to drink. This beer will not keep long. BEER, SUGAR AND MALT. Prep. $c. It has been found that 100 lbs. of good moist sugar, mixed with 1 quarter of malt, will produce an equal quantity of wort, and of the same quality, as 2 quarters of malt would do under similar treatment. The best plan is to add the sugar to the wort from [the malt, after it is let down from the mash-tun. |In other respects the brewing is the same as from malt alone. BEER, TREACLE. Prep. Boil J lb. of hops with 14 lbs. of treacle in 36 gallons of water for 1 iour; then strain off the wort and add, when near- ; y cold, J a pint of yeast; the next day it may be out into a cask or bottled. II. Hops 1 oz.; treacle 1 lb.; water 1 gallon, above. Remarks. A cheap and pleasant bev¬ erage when well made. It will not keep for any ength of time. BEER, TABLE. Prep. I. Malt 1 bushel; oops | lb. Draw off 1^ barrel of wort at three nashings. (See Brewing.) II. Malt 8 bushels; hops / lbs. ; sugar coloring '< lbs.; Spanish juice 1 lb.; treacle 14 lbs. To pro¬ duce 10 barrels, or five times the malt. BEER, TWOPENNY (or simply, Twopenny.) Prep. Malt 3 bushels ; hops 2 lbs.; Spanish juice 1 lbs.; treacle 14 lbs ; capsicum i oz. To produce l barrel, or three times the malt. Drank in cold weather as a stimulant, frequently when only a week old. BEES. In addition to what has been said under he article Apiary, the following will no doubt 'rove interesting to the reader. Mr. Cobbett on the management of Bees. The best hives are those made of clean unblighted rye- straw. A swarm should always be put into a new hive, and the sticks should be new that are put into the hive for the bees to work on; for, if the hive be old, it is not so wholesome ; and a thou¬ sand to one but it contains the embryons of moths and other insects injurious to bees. Over the hive itself there should be a cap of thatch, made also of clean rye-straw ; and it should not only be new when first put on the hive, but a new one should be made to supply the place of the former one every three or four months; for, when the straw begins to get rotten, as it soon does, insects breed in it, it smells bad, and its effect on the bees is dangerous. The hives should be placed on a bench, the legs of which mice and rats cannot creep up. Tin round the legs is best. But even this will not keep down ants, which are mortal enemies of bees. To keep these away, if they infest the hive, take a green stick and twist it round in the shape of a ring, to lay on the ground, round the legs of the bench, and at a few inches from it; and cover this stick with tar. This will keep away the ants. Besides the hive and its cap, there should be a sort of shed, with top, back, and ends, to give ad¬ ditional protection in winter; though, in summer, hives may be kept too hot, and in that case, the bees become sickly, and the produce light. The situation of the hive is to face the south-east; or, at any rate, to be sheltered from the north and the west. From the north always, and from the west in winter. If it be a very dry' season in sum¬ mer, it contributes greatly to the success of the beea^to place clear water near their home, in a thii^? that they can conveniently drink out of; for, if they have to go a great way for drink, they have not much time for work. It is supposed that bees live only a year; at any rate, it is best never to keep the same stall, or fa¬ mily, over two years, except it be wanted to in¬ crease the number of hives. The swarm of this summer should always be taken in the autumn of the next year. It is whimsical to save the bees when the honey is taken. They must be fed; and if saved, they will die of old age before the next fall; and though young ones will supply the place of the dead, this is nothing like a good swarm put up during the summer. A good stall of bees, that is to say, the produce of one, is always worth about two bushels of good wheat. The cost is nothing to the laborer. He must be a stupid countryman indeed who cannot make a bee-hive ; and a lazy one indeed, if he will not if he can. In short, there is notliing but care demanded; and there are very few situations in the country, especially in the south of England, where a laboring man may not have half a dozen stalls of bees to take every year. The main things are to keep away insects, mice, and birds, and especially a little bird called the bee-bird; and to keep all clean and fresh as to the liives and cover¬ ings. Never put a swarm into an old hive. If wasps or hornets annoy you, watch them home in the day-time; and, in the night, kill them by fire or by boiling water. Fowls should not go where bees are, for they eat them. On the different kinds of hives. —1. The com¬ mon hive. This hive is too well known to require BEE 108 BEL any description. It should be made of good clean dry straw, and sufficiently thick and firm to pro¬ tect the bees. The size of the hive should be pro¬ portionate to the size of the swarm placed in it. Care should be taken to avoid covering this hive with a hackle or turf, as it induces mice to build in it, and ultimately to destroy both combs and bees. 2. Glass hives. There are various modifications of this useful kind of hive. That of Mr. Moulton con¬ sists in placing glasses on a board furnished with holes at the upper part of a straw hive of peculiar construction; when filled with honey these may be removed without injury to the bees or disturbing the economy of the hive. The first year the glasses are only filled once, and generally produce about 8 lbs. of honey of superior quality; but the second year and subsequent years the glasses may be worked twice or oftener. 3. The double cottage straw hive. This hive is worked by first hiving the bees in the lower hive, and after 10 days clear¬ ing the opening at top and affixing thereon another small hive either of glass or straw. When full, the latter may be removed. 4. The box hive and hexagon box and straw hives may be worked in the common way, or by placing a glass hive over it. The management is very similar to the pre¬ ceding varieties. Bee-jlowers. Bees seldom fly more than a mile for their food; it is therefore advisable to encourage the growth of such flowers as they appear to be most attached to. The following are said to be the most favorable for pasturage, and those that blossom early should be preferred: Shrubs, ^vj, of flowers. (Gray.) By my own ma¬ nipulations I could never succeed in procuring this proportion of acid. The above process is similar to that of the Dublin Pharmacopoeia. b. (Process of Stoltze.) Dissolve the resin in 3 times its weight of alcohol, introduce the solu¬ tion into a retort, and add thereto gradually, a so¬ lution of carbonate of soda in weak spirit and water, until all the free acid be neutralized ; water equal to twice the weight of the benzoin employed, must be next poured in, and the alcohol removed by distillation. The floating resin should be now skimmed off the remaining liquid, and washed with a little water, which should be added to the contents of the retort, which will deposite crystals on cooling. c. Boil hippuric acid for 15 minutes in nitric acid, sp. gr. 1-42, then add water, and allow the solution to crystallize ; collect the crystals, and purify by sublimation as above. *** Hippuric acid is manufactured from the urine of horses which is evaporated to | of its original volume, and then mixed with muriatic acid ; after which the liquid deposites the acid, somewhat impure’ under the form of a crystalline powder. Laree quantities of benzoic acid are said to be obtained by the above process, but owing to its not being generally well purified, is of inferior quality and unsaleable. It may, however, be rendered quite emial to that obtained from gum benzoin, by care¬ ful manipulation. “ A manufactory of sal ammo¬ niac, near Magdeburgh, which uses urine, is able to supply flowers of benjamin by the cwt” (Gray.) Remarks. The manufacture of benzoic acid has lately assumed considerable interest from the scar¬ city and high price of gum benzoin, which is now from 40/. to 50/. the cwt. The low price at which this acid has for some time past been sold, is barely sufficient to repay the expenses incurred in its manufacture. The finest gum benzoin is exported in large quantities to Spain, where it is mixed with olibanum and used as incense. Ben¬ zoic acid is at the present time very dear, being about Is. 7 id. to Is. 8 [cherries, apricots, raspberries, melons, currants, damsons. In August and September; peaches, plums, figs, filberts, mulberries, cherries, apples, pears, nectarines, grapes. Latter months, pines, melons, strawberries, medlars, and quinces; in (the latter month, Morelia cherries, damsons, and various plums. Fourth Quarter. October, November, and De¬ cember. —Meat as before, and doe venison. Poul¬ try and Game: Domestic fowls as in former quarters ; pheasants from the 1st of October; par¬ tridges, larks, hares, dotterels; the end of the month wild-ducks, teal, snipes, widgeon, grouse. Fish : Dories, smelts, pike, perch, halibuts, brills, carp, salmon-trout, barbel, gudgeons, tench, shell¬ fish. Vegetables: As in January, French beans, last crop of beans, &c. Fruit: Peaches, pears, figs, bullaee, grapes, apples, medlars, damsons, fil¬ berts, walnuts, nuts, quinces, services, medlars. In November— Meat: Beef, mutton, veal, pork, house lamb, doe venison, poultry and game as the last month. Fish : As the last month. Vegeta¬ bles : Carrots, turnips, parsnips, potatoes, skirrets, scorzonera, onions, leeks, shalots, cabbage, savoys, colewort, spinach, chard-beets, chardoons, cresses, endive, celery, lettuces, salad-herbs, pot-herbs. Fruit: Pears, apples, nuts, walnuts, bullaee, clies- nuts, medlars, grapes. In December— Meat : beef, mutton, veal, house lamb, pork, and venison. Poultry and Game : Geese, turkeys, pullets, pi¬ geons, capons, fowls, chickens, rabbits, hares, snipes, woodcocks, larks, pheasants, partridges, sea-fowls, guinea-fowls, wild-ducks, teal, widgeon, dotterels, dun-birds, grouse. Fish : Cod, turbot, halibuts, soles, gurnets, sturgeon, carp, gudgeons, codlings, eels, dories, shellfish. Vegetables: As in the last month. Asparagus forced, &c. Fruit : As the last, except bullaee. BIRCH SUGAR. Prep. This is prepared from the juice procured by boring a hole in the trunk of the birch tree, under one of the largest branches, carrying it quite through the wood to the bark on the opposite side. The juice that flows from the wood is collected in suitable vessels, and after mixing with a little chalk and clarifying with white of egg, is boiled down to a proper consistence. BIRDLIME. Prep. Boil the middle bark of the holly, gathered in June or July, for 6 or 8 hours in water, until it becomes tender; then drain off the water, and place it in a pit under ground, in layers with fern, and surround it with stones. Leave it to ferment for two or three weeks, until it forms a sort of mucilage, which must be pounded in a mortar, into a mass, and well rubbed between the hands, in running water, until all the refuse is worked out; then place it in an earthen vessel, and leave it for four or five days to ferment and purify itself. Remarks. Birdlime may also be made from mis¬ tletoe berries, the bark of the wayfaring tree, and other vegetables, by a similar process. Should any of it stick to the hands it may be removed by means of a little oil of lemon bottoms, or turpen¬ tine. Use. To rub over twigs to catch birds or small animals. It is said to be discutieut when applied externally. BIRDS may be preserved in a fresh state for some time by removing the intestines, wiping the inside out quite dry witii a towel, and then flour¬ ing them. A piece of blotting paper, on which one or two drops of creosote have been placed, is now to be put inside them, and a similarly prepar¬ ed piece of paper tied round tnem. They should then be hung up in a cool dry place, and will be found to keep much longer than without under¬ going this process. 15 BIS 114 BIS BISCUITS. A species of hard, dry, unleaven¬ ed bread, made in thin flat pieces, and generally composed of flour and water, to which butter, sugar, almonds, and other articles are occasionally added. BISCUITS, FANCY. Prep. Pound 1 lb. of blanched almonds very fine and sprinkle them with a little orange flower water; when reduced to a perfectly smooth paste put it into a small pan, and add a little of the finest flour; mix well and put the pan over a slow fire, and move the paste well about to prevent it burning, until it becomes hard enough not to stick to the fingers; then take it out and roll it into small fillets, and make it into knots, rings, or other shapes, as you may fan¬ cy. Next make an icing of different colors, and dip one side of your forms in it and set them to drain on a clean sieve. They may be varied by strewing over them pistachio nuts of different colors, according to fancy. BISCUITS, SPONGE. Prep. Add the whites and yelks of twelve eggs, previously well beaten, to lj lbs. of finely powdered sugar, and whisk it until it rises in bubbles, then add 1 lb. of flour and the rind of two lemons grated. Form them into shapes, sift a little sugar over them, and bake them in buttered tin moulds, in a quick oven for one hour. BISCUITS, DEVILLED. Butter captain’s biscuits (or any similar kind) on both sides, and pepper them well, then make a slice of good cheese into a paste, with made mustard, and lay it on one side of each biscuit, spice with cayenne pepper, and grill them. Chopped anchovies, or essence of anchovies, is also a good addition. BISMUTH. Syn. Tin Glass. Marcasite. Commercial bismuth is principally prepared in Germany, whence it is exported to England. In this state it generally contains both arsenic and copper. Chemically pure bismuth is made as fol¬ lows : Prep. Heat to redness, in a covered crucible, a mixture of the oxide, or subnitrate of bismuth, with half its weight of charcoal. Use, tf-c. Bismuth is used in the composition of type metal, solder, pewter, fusible metal, and sev¬ eral other metallic mixtures. When added to other metals it renders them more fusible. An alloy of tin, nickel, bismuth, and silver is said to hinder iron from rusting. (Erdeman’s Jour.) Tests. Bismuth dissolves entirely in nitric acid, from which water and alkalis throw down a white precipitate, and sulphureted hydrogen a black one. The nitric solution is unaltered by adding sulphuric acid. BISMUTH, BROMIDE OF. This is prepared by heating the metal with an excess of bromine in a glass tube, when a gray-colored mass, resembling fused iodine, is formed. It is volatile, and decom¬ posed by water. BISMUTH, CHLORIDE OF. Prep. Mix together two parts of corrosive sublimate and one part of bismuth, both in powder, and expose the mixture to heat until all the mercury be expelled; a granular substance of a grayish white color re¬ mains. BISMUTH, ESTIMATION OF. I. (When mixed with bodies unaffected by sulphureted hydrogen.) Pass sulphureted hydrogen gas through the liquid previously mixed with a large quantity of acetic acid, and diluted with water Collect the precipitated sulphuret on a filter, was! well with water, and redissolve in nitric acid ii excess; dilute with water and filter; wash th«, sulphur left on the filter with water, soured will nitric acid ; mix the whole together, and precipi • tate the bismuth in the state of oxide by carbonate of ammonia. Allow the liquor to stand for some hours, then collect the deposite on a filter, wash it with water, and ignite it in a porcelain crucible 1 lastly, weigh it. The weight, in grains of oxidtl multiplied by '899, will give the weight of metal it the sample. Remarks. Should the sample be in the solic! state, it may be dissolved in nitric acid in excess and precipitated by sulphureted hydrogen as above II. ( When neither mixed with muriatic acid nor substances precipitated by carbonate of am monia .) In this case the oxide of bismuth may b< at once thrown down with carbonate of ammonia ignited, and weighed as before. III. (When mixed with lead.) a. “ Ullgreij precipitates the oxides with carbonate of ammonis and dissolves them in acetic acid ; a strip of clear lead, the weight of which is known, is then pu into this solution, so that the whole of it is covered The vessel is closed and allowed to stand for some hours. Bismuth is separated in a metallic state that which remains on the lead is washed off, anc the strip dried and weighed. The bismuth i.*l brought on to a filter and washed with watei which has been boiled and allowed to cool; it i- 1 then dissolved in nitric acid, evaporated, heated; i and the oxide of bismuth weighed. The solutioi j of lead is precipitated with carbonate of ammonia and the oxide determined. The loss of weigh which the lead has suffered gives the quantity o oxide of lead which was not originally in the solu tion.” (Berzelius Jahresbericht, 21.) b. Add caustic potassa to the nitric solution, i> sufficient excess to redissolve all the oxide of leai | at first thrown down. The oxide of bismuth re i mains behind, and may be dried and weighed as 1 before. BISMUTH, FLOWERS OF. Prep. Mi*] 1 together 2 lbs. of nitre and 1 lb. of bismuth, both in powder, and gradually inject them into an igj nited tubulated earthenware retort, having a wide 1 mouth and furnished with a receiver to catch thf; flowers. BISMUTH, OXIDES OF. I. (Protoxide.' Prep. a. Expose the nitrate or subnitrate to a ful red heat in a crucible. Color; yellow. b. Dissolve 2 lbs. of bismuth in 2J lbs. of nitric] acid, and drop it gradually into a solution of 3 lbs! of carbonate of potassa in twice its weight of water wash the precipitate well with cold water. Remarks. This is much used by the ladies as ai cosmetic. In medicine it has been used as an antispasmodic. Color : pearl white. II. (Peroxide. Syn. Deutoxide.) Prep. Gen¬ tly heat the protoxide for some time in a solution o; chlorate of potassa, wash it well with water, anc: then dissolve out any undecomposed protoxide by; digestion in dilute nitric acid, formed with 1 p arl of strong acid to 9 parts of water ; afterward. 1 ; again well wash it with water. A heavy brown powder. BIS 115 BIT BISMUTH, SUBCHLORIDE OF. Syn. Pearl Powder. Prep. Drop a weak solution of common salt, or muriatic acid, into another of bis¬ muth, prepared by dissolving that metal in twice its weight of nitric acid: collect the precipitate, and wash it well with water. Use. As a cosmetic. Both this article and the subnitrate have received the name of pearl powder, from their extreme beauty and whiteness. BISMUTH, SUBNITRATE OF. Syn. Tris.nitrate of Bismuth, (P. L.) White Bis¬ muth, (P. E.) Pearl-white. Magistery of Bis¬ muth. Fard’s Spanish White. Blanc de Fard. i (Fr.) Prep. (Process of the London Ph .) Dis¬ solve §ij of bismuth in fjiij of nitric acid, previous¬ ly diluted with f§ij of distilled water; then add 3 quarts of cold water, and allow the white precipi¬ tate to subside. Afterwards decant the clear liquor, wash the powder, and dry it by a gentle heat. Remarks. The processes of the Dublin and Edinburgh Pharmacopmias are similar. Geiseler i'las ascertained by comparative experiment that jihe product is greater, if, according to Duflos, the litrate of bismuth be allowed to crystallize pre¬ viously to dilution with water, than if the dilution le executed at once. The proportion of the pro¬ ceeds was as 10^ to 14, the quality of both pre- larations being alike. (Ph. C. Bl., Dec. 1842.) Prop. A white inodorous powder, insoluble in vater, but freely so in nitric acid. Use. It has >een given in some chronic stomach complaints in loses of 5 to 20 grs. and upwards. An ointment i armed with 1 part of this substance and 4 parts 'f lard, has been long in use as a remedy in some | ilironic skin diseases. Used by the ladies as a cosmetic. BISMUTH, SULPIIURET OF. This is a latural production, but may be prepared artificial- y by fusing its elements together, or by passing ulphureted hydrogen through a solution of nitrate f bismuth. BISTRE. A dark brown-colored pigment, csed for water-color drawings, after the style of ndian ink. Prep. This color is made from the oot of beech-wood, or peat, the former being pre- lirred. The most compact, best colored, and veil burnt parcels of the soot are selected from ae chimney, reduced to a fine powder, and sifted irough a very fine lawn sieve. This powder is ien digested in pure cold water for several hours, equently stirring it up during the time with a rod f glass or wood, after which it is allowed to set- e, and the clear water decanted. More water is ien poured on, and the process repeated a second, nd even a third time. The paste is now poured do a tall narrow vessel, which is then filled up ith water, and well agitated ; after which the rosser parts are allowed to subside for 2 or 3 min- tes, and the supernatant liquor, containing the ner portion of the bistre in suspension, is poured ? into another vessel, where it is left to deposite ! 3 contents. For very fine bistre, this process is I snerally repeated a second time. The powder Jposited in the last vessel is now collected and irtially dried, when gum-water is added, and it made into cakes and finally dried for use. Remarks. Bistre is esteemed by artists as supe- Jr to Indian ink, for drawings which are intended to be afterwards tinted with other colors. It oc¬ cupies the same place in water colors that brown pink does in oil painting. BITES AND STINGS OF INSECTS, REPTILES, &c. Treat., cf-c. The best treat¬ ment for the bites and stings of insects, as bees, wasps, hornets, Ac., is to wash the part with wa¬ ter of ammonia, or solution of chloride of lime. Should considerable inflammation ensue, and the part become much swollen, leeches may De ap¬ plied, and a purgative given. The stings of ven¬ omous reptiles may be similarly treated, except in cases where they are of a very poisonous descrip¬ tion, when the wound should be first well washed with water of ammonia, and afterwards thorough¬ ly seared with lunar caustic in every part, espe¬ cially the interior and deep-seated portions ; or the surface of the wound, both internal and external, may be removed with the knife, or in the case of a small joint, as a finger, the injured portion may be at once amputated. A similar line of treat¬ ment should be followed after the bite of a dog supposed to be mad. It has been lately asserted by one of our most celebrated veterinary surgeons, that both he and his colleague have been repeat¬ edly bitten by dogs that have afterwards been proved to be mad, but from having fearlessly ap¬ plied the caustic to the parts, they have escaped uninjured. The poison inserted by the stings and bites of many venomous reptiles, is so rapidly absorbed, and of so fatal a description, as frequently to oc¬ casion death within a very short space of time, and before any remedy or antidote can be applied. But even in these extreme cases, it is probable that strong liquid ammonia, or solution of chloride of lime, or bichloride of mercury, if at hand, and applied to every portion of the wound, immediate¬ ly after its infliction, would neutralize and destroy the dangerous action of the poison. Unfortunate¬ ly, however, these wounds are inflicted in parts of the world where precautionary measures are sel¬ dom thought of, and generally at times when peo¬ ple are least prepared to meet them, and so sud¬ denly and unexpectedly, as to stagger even those observers who may be in no absolute danger them¬ selves. Such is the bite of the East Indian copra de capello, against which two Carnatic, or Asiatic (arsenical) pills are prescribed by the Hindoos, but which are generally scarcely swallowed, before the poison of the serpent has rendered the patient a stiffened corpse. In all cases of this emergent kind, the remedy must be either one to be applied to the wound, to neutralize the poison before it can be absorbed into the blood, or one that will at once mingle with the circulation, and destroy its action, if already introduced into the system. Med¬ icines taken by the mouth are slow in their action, and require some time to enter into and mix up with the whole mass of blood. When the venom of a rabid dog, or of the more poisonous snakes, is once fully absorbed into the system, there appears to be no treatment that can save the patient. A bottle of Madeira wine, drunk in two doses, about 3 minutes apart, has been recommended against the latter, and is perhaps as likely to prove bene¬ ficial as any thing else. BITTERN. Prep. A mixture of 1 part each, of extract of quassia and powdered sulphate of BLA 116 BLA iron, with 2 parts of extract of coceulus indicus, 4 parts of Spanish liquorice, and 8 of treacle. The liquorice is first boiled with water until dissolved, and evaporated to a proper consistence before add¬ ing the other ingredients. Remarks. This mixture is made by the brewers’ druggists, and sent out in casks, disguised, to escape detection. It is em¬ ployed by the fraudulent brewer to impart a false bitter and strength to his liquor. BITTERS. Bitters are considered as tonic and stomachic, and to improve the appetite when taken in moderation. The best time is early in the morning, or an hour before meals. An ex¬ cessive use of bitters tends to weaken the stomach. They should not bo taken for a longer period than a fortnight at one time, allowing a similar period to elapse before again having recourse to them. BITTERS, BRANDY. Syn. Spirit Bit¬ ters. Prep. I. Dried orange and lemon peel, of each 2 oz.; fresh ditto, of each 3 oz.; good bran¬ dy 1 gallon ; lump sugar I lb. Proc. Digest the peel in the brandy for 10 days, frequently shak¬ ing ; then press out the liquor and filter through blotting paper; lastly, dissolve the sugar therein. Remarks. A very agreeable bitter, either taken as a dram, or mixed with other liquor. II. Gentian root, bruised, 4 oz.; fresh orange peel 5 oz.; cassia bark 2 oz.; cardamom seeds, bruised, 1 oz.; cochineal, bruised, i oz.; proof spirit 1 gallon. Proc. Digest for a week, then decant the clear, press the bottoms, and pour thereon 5 pints of water; again digest for 3 days, then press out the liquor, mix the two tinctures, filter and add sugar 2 lbs. III. Bruised gentian 2 oz.; fresh orange peel 3 oz.; cassia bark k oz.; cloves 1 drachm ; proof spirit 1 gallon; cape or raisin wine J gallon; di¬ gest for a week as before, then add sugar 1 lb., and a little coloring, if required. IV. Bruised gentian \ lb.; cochineal ^ oz.; sugar lb.; spirit (24 u. p.) 1 gallon. BITTERS, CALOMBA. Prep. Calomba root, fresh orange and lemon peel, of each 1 oz.; proof spirit 1 quart; digest for a week, then ex¬ press the tincture, add lump sugar 4 oz., and a little coloring. BITTERS, WINE. I. Ing. Bruised gentian root, fresh orange and lemon peel, of each 1 \ oz.; white wine 1 quart; digest for a week, and strain. II. (M. Dubois.) Cinchona bark, bruised, 8 oz.; white cauella 1^ oz.; juniper berries, lemon peel, and winter’s bark, of each 1^ oz. ; carbonate of soda §■ oz.; Madeira wine If gallons ; digest for a week. III. Fresh lemon peel 1 lb.; dried orange peel J lb.; bruised gentian root f lb.; cape wine 1 gal¬ lon ; as before. Use. As a tonic and stomachic. BLACK ASH. The waste lye of the soap- makers, evaporated in large iron boilers, the salt separated as it falls down, and then heated in a reverberatory furnace until it is partially decom¬ posed and fused, when it is run into iron pots to cool. Use. It is used in the manufacture of com¬ mon soap and alum. BLACK, BEECH. Syn. Vegetable Blue Black. Made by burning beech-wood in close vessels, and well washing and igniting the char¬ coal with water. Used as a pigment. BLACK, BONE. Syn. Animal Charcoaij The residuum of the distillation of bone spirit. Use. As a pigment; for making blacking ; as a material for the moulds of founders ; for clarifying and bleaching liquids, and for removing lime from sirup in refining sugar. Sold for ivory-black. BLACK, (FINE,) BONE. Syn. Paris! Black. Turners’ bone-dust, burnt with great care in covered iron crucibles, and afterwards! ground very fine. Use. A beautiful black, works: well both in oil and water; sold for real ivory- black, and for burnt lamp-black. BLACK, BRUNSWICK. Prep. Melt with! care 2 lbs. of asphaltum in an iron pot, then stir in 1 pint of hot boiled oil, mix well, remove the pot from the fire, and when cooled a little, add 2 quarts of oil of turpentine. Use. To blacken and polish grates and ironwork. BLACK, BURNT LAMP. Lamp-black heat-i ed in a covered iron crucible until all its greasi-i ness is burnt oil! Use. As a water-color. Paris black is usually sold for it. BLACK, COMPOSITION. Syn. Prussian Black. The residuum of the process of making prussiate of potash from blood and hoofs. Use. j As a pigment, and instead of bone-black, than which it decolors better. BLACK DYE. I. (For Cotton and Linen.) Proc. a. Steep the goods, previously dyed blue,, for 24 hours in a decoction of gall nuts or sumach, then withdraw them, rinse them well in water,! and pass them t hrough a bath of acetate of iron ! for a quarter of an hour; again rinse and air them, then pass them a second time through the bath, to which a little more iron liquor must be added. The whole process may be repeated as often as necessary. b. Steep the goods in a mordant of acetate of iron, working them well, then pass them through a bath of madder and logwood for 2 hours. Remarks. About 2 oz. of coarsely powdered galls, or 4 oz. of sumach, are required for every pound of cotton, in the process of galling. The former should be boiled in water, in the proportion of about 3 or 4 pints of water to every pound of cotton, but the sumach bath is better made by mere infusion in very hot water. For a very su¬ perior black the stuft’ must be first dyed blue, as before mentioned. II. ( For Silk.) Silks are dyed much in the ! same way as woollens, but the process is conduct¬ ed with less heat, and the richness of the dye may be varied at pleasure, by allowing the goods to remain a longer or shorter time in the bath. Proc. a. Give the silk a bath of gall nuts for from 12 to 40 hours, occasionally working it therein, then take it out, rinse and air it, and run it through a bath containing a little sulphate of iron, for a few minutes; again rinse and air it. The whole operation may then be repeated until the proper depth of color is obtained. b. Boil 22 lbs. of Aleppo galls, bruised, for 1 hour in 2 hogsheads of water, then add 32 lbs. of copperas, 14 lbs. of iron filings, and 22 lbs. of gum ; digest for 1 hour, and when the ingredients are dissolved, pass the silk, previously galled with J of its weight of galls, through the bath for 1 BLA 117 BLA hour, then rinse and air it well; next leave it in the dye bath for from 6 to 12 hours, and again repeat the whole process as often as necessary. The above ingredients are for 1 cwt. of silk. III. (For Wool.) Wool and woollen goods are usually dyed blue, preparatory to undergoing the process of being dyed black, as not only is the color thus rendered fuller and finer than it would otherwise be, but also more durable. When the goods are coarse or common, and the price is an object, they are generally “ rooted," instead of be¬ ing “ blued." This consists in giving them a dun or brown color, with the husks of walnuts, or the roots of the walnut tree. The goods being thus prepared are ready to receive the dye. Proc. a. Twenty lbs. of logwood chips and 18 lbs. of galls, reduced to a rough powder, are en¬ closed in a coarse bag, and placed in a suitable i sized boiler, where they are boiled with water for j 8 or 10 hours; J of this decoction is then trans- | ferred into another copper, with 2 lbs. of verdigris and a sufficient quantity of water, and the goods passed through it for two hours, at a heat but lit¬ tle below boiling. The goods are next drained iout, and another ^ of the decoction of logwood jand galls, and 9 lbs. of copperas added to the boiler; the fire is then lowered, and as soon as the copperas is dissolved, the cloth is again introduced and worked through it well for 1 hour; it is then jtaken out and aired, and the remaining third of jthe decoction added, with about 20 lbs. of sumach ; the whole is then brought to a boil, and 2 pounds more sulphate of iron added, with a pailful of cold water, after which the goods are put in a third time, and worked for 1 hour ; they must then be taken out, washed and aired, and again passed [ through the bath for an hour. The stuff is now thoroughly rinsed, until the water comes off clean, (when it may be dried at once, or further softened and beautified by putting it, for a quarter of an hour, through a hot bath of weld, but not boiling, after which it must be again rinsed. Remarks. The above proportions are for 1 cwt. to 1^ cwt. pf wool or stuff, and forms a beautiful though expensive dye. The following are simpler and | cheaper methods. b. Make a bath as before with 2 lbs. of fustic, 1J lbs. of logwood, and 11 lbs. of sumach; boil he cloth therein for 3 hours, then lift it out and add 11 lbs. of sulphate of iron, and when dissolved aass the cloth through it during 2 hours. Next "inse and air the cloth, and again pass it through he bath for 1 hour; lastly, rinse until the water 'uus clear. i c. Make a bath as before, with 4 oz. of bruised galls, and 1} lbs. of logwood chips; boil your t°ods therein for 2 hours, then take them out, uid add 4 oz. of green copperas, and when it is dissolved, pass your goods through it for 2 hours, keeping the bath very hot, but not boiling; again ake them out, wash and air them well, add 1 oz. nore of copperas to the bath, and pass the cloth hrough it for another hour; lastly, well rinse it. Phis method is suited to dyeing in the small way n private families. The above ingredients are ufficient for 7 or 8 lbs. of woollen goods, if well nanaged. Remarks. In the process of dyeing black, es¬ pecially on wool, it is necessary to take it out several times, and expose it to the air; this is called “ airing,” and is done to allow the oxygen of the atmosphere to act upon the dye, without which a good color cannot be produced. The usual proportions employed by the dyers of Eng¬ land are, 5 lbs. each of galls and copperas, and 30 lbs. of logwood for every cwt. of cloth, but these weights are often increased for choice goods. BLACK DRAUGHT. Syn. Compound Sen¬ na Mixture. Prep. I. Infusion of senna fjxivss.; tincture of senna f fiss.; epsom salts §iv.; carbonate of ammonia 9j; mix. (U. H.) II. Senna 13 oz.; boiling water 2 quarts; di¬ gest for 4 hours in a hot place, then press out the liquor in a tincture press, and add f of a pint of tincture of senna (co.) and 1 lb. of epsom salts. III. East India senna 2 lbs.; boiling water 9 quarts ; tincture of senna and epsom salts, of each 3 J lbs.; as last. IV. Senna 8 lbs.; boiling water 9 gallons ; ep¬ som salts 16 lbs.; tincture of senna 1J gallons; treacle and coloring, of each, 1 quart. V. As last, but instead of tincture of senna, use 3 quarts of spirits of wine and 2 quarts of water. Remarks. As the above mixture contains but little spirit, and from its great consumption, being made in large quantities, it frequently spoils be¬ fore the whole is sold, especially in hot weather. To avoid this, 1 drachm of cloves and 2 drachms of mustard seed, both bruised, may be added to every gallon of the strained liquor at the same time with the salts, spirit, and coloring, after which it must be shaken up repeatedly for a few days, and then allowed to repose for a few days more, when it will become as clear as brandy. If wanted immediately it may be at once filtered through a flannel bag. BLACK, FLOREY. Syn. Floree d’Inde. The dried scum of the dyer’s woad bath. It makes a superior blue-black. BLACK, FRANKFORT. Vine branches, lees of wine, &c., calcined in covered vessels, and then well washed and ground. Use. As a liirmeut, and to make printer s ink. BLACK, FROM WINE LEES AND TAR¬ TAR. This pigment is prepared by calcination n cylindrical iron pots, furnished with covers, in the centre of which is left a small hole for the jscape of the fumes and vapors. When smoke ceases to be evolved, the process is concluded, and after cooling, the whole is well washed and rround fine. Use. Similar to Frankfort black. 5 BLACK, HARTSHORN. Prepared by cal- rining the residuum of the distillation of spirits of hartshorn. Similar to ivory and bone black. BLACKING, (for Dress Boots and Shoes.) Prep. I. Gum arabic 4 oz.; treacle or moist su- rar 1 oz.; ink \ pint; vinegar and spirit of wine, if each, 1 oz. Proc. Dissolve the gum and trea- jle in the ink and vinegar, then strain and add ;he spirit. .. , II. To the above add 1 oz. of sweet oil, and j oz. of lamp-black. III. Beat well together the whites of two eggs, i tablespoonful of spirit of wine, a lump of su- rar, and a little finely-powdered ivory-black to hicken. BLA 118 BLA Remarks. The first two articles are applied to | the leather by the tip of the finger or a sponge, and allowed to dry out of the dust, and are only adapted for clean, dry weather, or indoors. The last is laid on and polished with a brush, and then I left for a few hours to harden. It may also be j used to revive the faded black leather seats and backs of old chairs. All of these possess great brilliancy for a time. BLACKING, (for Harness, &c.) Prep. Melt 2 oz. of mutton suet with 6 oz. of bees’- wax ; add 6 oz. of sugar-candy, 2 oz. of soft soap dissolved in water, and 1 oz. of indigo finely pow¬ dered ; when melted and well mixed, add a gill of turpentine. Lay it on the harness with a sponge, and polish off with a brush. BLACKING, (for Boots and Shoes.) I. (Liquid.) Prep. a. Ivory-black, in fine pow¬ der, 1 lb.; treacle j lb.; sweet oil 2 oz.; beer and vinegar, of each, 1 pint. Proc. Rub together the first three until the oil be perfectly “ killed then add the beer and vinegar. b. Ivory-black and treacle, of each 1 lb.; sweet oil and oil of vitriol, of each i lb. Proc. Mix the first three as before, then gradually add the vitriol, diluted with thrice its weight of water; mix well, and let it stand for 3 hours, when it may be re¬ duced to a proper consistence with water or sour beer. c. Ivory-black and treacle, of each J lb; oil of vitriol 1 oz.; sweet oil 2 oz.; sour beer 1 pint; as above- d. Ivory-black 7 lbs.; treacle 6 lbs.; sweet oil 1 lb.; oil of vitriol J lb.; water q. s., as last. e. Ivory-black 3 cwt.; crude molasses 2 cwt. ; linseed oil 3 gallons; oil of vitriol 20 lbs.; water q. s., as last. II. (Paste.) Prep. a. Treacle 1 lb.; ivory-black li lbs.; sweet oil 2 oz.; rub together as before, then add a little lemon juice or strong vinegar. b. Ivory-black 2 lbs.; treacle 1 lb.; olive oil and oil of vitriol, of each \ lb.; water q. s., as before. c. Ivory-black 28 lbs.; treacle 21 lbs.; common oil 1 quart; oil of vitriol 3 lbs.; water q. s. d. Ivory-black 3 cwt. ; common treacle 2 cwt. ; linseed oil and vinegar bottoms, of each 3 gallons; oil of vitriol \ cwt.; water q. s. Remarks. The manipulations required for paste and liquid blacking are the same, the difference in the two being the quantity of liquid added. Thus, by diluting paste blacking with water or beer bot¬ toms, it may be converted into liquid blacking of a similar quality, and, by using less fluid matter, the ingredients of liquid blacking will produce paste blacking. One thing must, however, be observed, and that is, that the ivory-black used for liquid blacking must be reduced to a much finer powder than for paste blacking, as, if this be not attended to, it will settle to the bottom, and be with difficul¬ ty diffused again through the liquid. For those persons who do not like the use of blacking con¬ taining oil of vitriol, the first of the above forms, either for paste or liquid, may be adopted. The vitriol, however, greatly contributes to promote the shining properties of the blacking, and in small quantities is not so injurious to the leather as has been falsely represented, as it wholly unites itself to the lime of the phosphate contained in the ivory- black, and is thus partly neutralized. This is the reason why lamp-black should never be employed for blacking, as it has no earthy base to absorb or neutralize the acid, which would then prove very hurtful to the leather. Oil of vitriol is now em¬ ployed in the manufacture of all the most cele-: brated shining blackings. The addition of white of eggs, isinglass, gum arabic, and similar articles to blacking, always proves injurious, as they tend, to stiffen the leather and to make it crack. BLACK, JAPAN. Syn. Bituminous Var¬ nish. Prep. Fuse by a gentle heat 12 oz. of am¬ ber, and 2 oz. of asphaltum, then add 2 oz. of black rosin, and 4 a pint of boiled oil; mix well, remove it from the fire, and when nearly cold, add | pint of spirit of turpentine ; mix well together. Use. Toj varnish metals. BLACK, IVORY. Syn. Cologne Black Cassel Black. Prep. Put into a crucible, sur¬ rounded by burning coals, fragments or turnings of ivory', or of the osseous parts of animals, and covet it closely. The ivory or bones, by exposure to the heat, will be reduced to charcoal. When no more smoke is seen to pass through the joining of the cover, leave the crucible over the fire for half am hour longer, or until it has completely cooled There will then be found in it a hard carbonaceous matter, which must be pounded and ground on por phyry with water, washed on a filter with warn water, and dried. Before it is used it must be agaii subjected to grinding. Remarks. Black furnishei by' bones is reddish. That produced by ivory it more beautiful. It is brighter than black obtains; | from peach stones. When mixed in a proper dose with whitelead, it forms a beautiful pearl gray Ivory-black has a very' deep and rich color. Thi Cologne and Cassel blacks are formed from ivory. BLACK, LAMP. Prep. I. Suspend over i lamp a conical funnel of tin plate, having above i a pipe to convey from the apartment the srnok which escapes from the lamp. Large mushrooms I of a very black carbonaceous matter, and exceed j ingly light, will be formed at the summit of th- cone. This carbon is reduced to such a state 0 : j division, as cannot be given to any other matter by grinding it on a piece of porphyry. This blacl! goes a great way in every kind of painting. I may be rendered less oily and drier by calcinatioi in close vessels. The funnel should be united to the pipe, whic: conveys oft' the smoke, by means of wire, becaus solder would be melted by the flame of the lamp- II. This article was originally prepared by burn ing oil in lamps and collecting the soot in a funni inverted over it, as above described. Hence tb name. It is now, however, generally made on th commercial scale, by burning the oil of bones < common coal tar, previously freed from its amine nia, and receiving the smoke in a suitable chan ber. In the patent process of Messrs. Martin an Grafton, the coal tar is violently agitated with lim water, until the two are well mixed, after which is allowed to subside, and the lime water beta drawn off, it is washed several times with hot w< ter. After the whole of the water has been ri moved by subsidence and decantation, it is put in’ stills, and heat applied until the impurities ha'i passed over, and the spirit runs clear and smoot The receiver is then charged, and the heat rah< sufficiently high to drive over the whole of the (| BLA 119 BLA ijd spirit, leaving only the asphaltum in the still, le tar or liquor in the receiver is then put into long cast-iron tube, furnished with numerous ge burners, underneath which is a furnace to it the pipe to nearly the boiling point. Over :h burner is a sort of funnel, which goes into a st-iron pipe or main, and which receives the oke in a similar way from all the burners. From s the smoke is conveyed by large pipes to a box, lere the heaviest part of the black is deposited ; in this it is carried by pipes to a second box, i'iiere another deposite takes place, and from this B|s the pipe is continued until it passes into a series 'i large canvass bags, arranged side-by-side, and 'luxected together at top and bottom alternately, ly or eighty of these bags are employed, the last «!; being left open to admit of the escape of the l oke, which has thus been made to traverse a space i about 400 yards. As soon as the bags contain considerable quantity of black, they are re- i ved and emptied. The black deposited in the It bag is the finest and best, and it becomes pro- | lively coarser as it approaches the furnace. iBLACKLEAD. Syn. Plumbago. Carburet i Iron ? Qual. Use, rds, perhaps, the most useful brown the artist z.; boiling water 1 pint; spirits of wine 4 oz.; rrosivo sublimate \ oz.; spirits of salts i oz. oc. Digest the flies in the water, in a warm ice, for 24 hours, then add the corrosive subli- ite, dissolved in the spirits of wine, and lastly, 3 spirits of salts. It may either be strained, or sd as it is. II. Rectified spirit, and liquid ammonia, of each oz.; oil of origanum 1 oz. ; mix. Add finely ivdered Spanish flies 1 oz. : III. Strongest blistering plaster 2 oz.; oil of tur- ntine 1 oz.; mix with a gentle heat. IV. Linseed oil, resin cerate, and oil of turpen- ; e, of each 2£ oz.; powdered flies 1 oz.; as above. Use. For horses and cattle. 16 BLISTER, PERPETUAL. A common blis¬ ter, raised in the usual way, but instead of allow¬ ing the surface to heal up, after the discharge of the water, it is kept open by dressing it with savine or cantharides ointment. BLISTERING TISSUE. Thin paper, or silk, spread over with a thin coat of alcoholic, acetic, or ethereal extract of Spanish flies. BLOOD, BULLOCK’S. This article is em¬ ployed for the clarification of wines and sirups ; in the preparation of adhesive cements ; coarse paint for out-door work ; as a manure ; as a bleaching powder; and for several other purposes. The blood of sheep, pigs, and bullocks, mixed with flour or oatmeal, and seasoning, is used as an ali¬ ment by the common people, but it is rather indi¬ gestible, and consequently cannot prove nourishing. BLOOD, POWDERED. Prep. Dry the blood, by free exposure in thin layers to a current of air, at a heat under 125°, until it becomes suf¬ ficiently dry to powder. Use. For exportation to the colonies, where it is used in the sugar works. Remarks. Bullock’s blood, dried at a temperature from 212° to 225°, and coarsely powdered, is much used by fraudulent dealers to adulterate musk. BLOOD, SPITTING OF. (See H.emof- TYSIS.) BLOOD, SPITTING OF. Popular Reme¬ dy for. Prep. Infusion of red roses 5J oz.; sirup of poppies £ oz.; diluted sulphuric acid 20 drops; mix. Dose. One or two tablespoonfuls four times a day. BLOOM, ALMOND. Prep. Boil 1 oz. of ground Brazil wood in 3 pints of water, for 15 minutes, strain and add f oz. of isinglass, ^ oz. of powdered cochineal, 1 oz. of alum, and J oz. of bo¬ rax ; boil again for 3 minutes, or until the whole is dissolved, and strain through a piece of fine cloth. BLOWPIPE. An instrument by means of which the flame of a candle or lamp is directed upon any substance placed to receive it, which is thus subjected to an intense heat. The hottest portion of the flame produced by the action of the blowpipe, is at the tip of the out¬ er white flame, which has also the property of rapidly burning or oxidizing any substance placed in it, which is capable of such an action ; hence it has been called the “ oxidizing flame.” The interior blue flame has also been called the “ re¬ ducing flame,” from the property it possesses of abstracting oxygen from most substances placed in it. App. “ The substance to be submitted to the action of the blowpipe, must be placed on a piece of charcoal, or in a small spoon of platina, gold, or silver ; or, according to Saussure, a plate of cyanite may sometimes be used. Charcoal from the pine is to be preferred, which should be well ignited and dried, that it may not crack. The sides, not the ends, of the fibres must be used : otherwise the substance to be fused spreads about, and a round bead will not be formed. A small hole is to be made in the charcoal, which is best done by a slip of plate iron bent longitudinally. Into this hole the substance to be examined must be put, in very small quantity ; if a very intense heat is to be used, it should not exceed the size of half a peppercorn. BLO 122 BLU “ Metallic spoons are used when the substance to be examined is intended to be exposed to the ac¬ tion of heat only, and might undergo some change by immediate contact with the charcoal. When the spoon is used, the flame of the blowpipe should be directed to that part of it which contains the substance under examination, and not be imme¬ diately applied to the substance itself.. The han¬ dle of the spoon may be inserted into a piece of charcoal; and if a very intense heat is re¬ quired, the bowl of the spoon may be adapted to a hole in the charcoal. Small portions may be taken up by platina forceps. Salts and volatile substances are to be heated in a glass tube closed at one end, and enlarged according to circumstan¬ ces, so as to form a small matrass.” When the behavior of the substance has been observed in this way, it is melted with various fluxes, as microcosmic salt, borax, &c., and their action examined, both in the interior and exterior flame, by which means its composition may be generally ascertained, by reference to any work on mineralogy. Beginners are usually unable to maintain a con¬ tinual stream of air from the jet, which is, how¬ ever, very simple to accomplish. The operation depends upon a little artifice in blowing through the pipe, which is in reality more difficult to de¬ scribe than to acquire. “ The effect intended to be produced is a continual stream of air for many minutes, if necessary, without ceasing. This is done by applying the tongue to the roof of the mouth, so as to interrupt the communication be¬ tween the mouth and the passage of the nostrils; by which means the operator is at liberty to breathe through the nostrils, at the same time that by the muscles of the lips he forces a continual stream of air from the anterior part of the mouth through the blowpipe. When the mouth begins to be empty, it is replenished by the lungs in an instant, while the tongue is withdrawn from the roof of the mouth, and replaced again in the same manner as in pronouncing the monosyllable tut. In this way, the stream may be continued for a long time without any fatigue, if the flame be not urged too impetuously ; and even in this case no other fatigue is felt than that of the muscles of the lips.” (Ure.) For producing extreme degrees of heat, the flame is blown with a jet of oxygen gas, and the instrument is then called an “ oxygen blowpipe or a mixture of oxygen and hydrogen is burned, when it is called an “ oxy-hydrogen ” blowpipe. The heat produced by the last is so great that no substance can stand before it The most refrac¬ tory native compounds, as rock crystal, quartz, flint, chalk, plumbago, &c., are immediately fused. Gold is volatilized, and iron is rapidly consumed -the instant it is placed in the flame. To use this wonderful instrument with safety, and to prevent an explosion, a peculiarly constructed jet is re¬ quired. The principal blowpipes in general use are figured in the accompanying engravings. The shape of the common blowpipe adopted by the experimentalist may depend upon the fancy of its employer. This apparatus is also furnished with valves and springs. Beside the following there are several other va- 1 2 3 4 5 6 1, Oxy-hydrogen blowpipe. 2, Black’s do. 3, Bergman's do. 4, Pepy’s do. 5, YVoilaston’s do. 6, Hemming’s safety jet for the oxy-hydrogen ditto. a. Pipe conveying oxygen gas. 4, Do. do. hydrogen gas. c. Ball stuffed with line wire gauze. e, Jet, (internal diameter l-80th of an inch.) rieties of blowpipes, in which the air is expelled l| the pressure, of a column of water, (hence calli “ hydrostatic blowpipes”) or the flame bloty with the vapor of boiling alcohol, (“ spirit bloi pipe”) Use. The blowpipe is of most extensive app cation in qualitative analysis, especially of mi erals, and its use cannot be too highly recoil mended to the young chemist. For further information on this subject tl| reader is referred to Gahn on the Blowpipe; Ure’s Dictionary of Chemistry; to Campbelij Translation of Kobell’s Instructions for the Dii crimination of Minerals; and to the Chcrni iv. 462. BLUBBER. This substance, which is so pie tiful on some parts of the coast of England, forij a very rich manure for pasture and arable Ian when used at the rate of 1 ton to every 20 or 5 loads of mould, together with a chaldron of lin per acre. It must be well turned over, and aftj lying 3 or 4 months the land will be in prime co dition. BLUE, CHARCOAL. Prep. Triturate ca> bonized vine stalks with an equal weight of pw the liquid to deposite, decant the clear por- 1 1, wash the remainder well with water, and ' it. Or a solution of the sulphate of iron may 1 first made and precipitated with the prussiate ‘ potash, and instantly mixed with the solution | alum and a solution of pearlash, added until 1 eases to produce a precipitate. 3LUE, SUPERB LIQUID. Prep. Put into : ! mall matrass or common vial 1 oz. of pure iissian blue reduced to powder, and pour over it J n 1$ oz. to 2 oz. of concentrated muriatic acid, e mixture produces an effervescence, and the 1 ssiate soon assumes the consistence of thin I te. Leave it in this state for 24 hours, then ( ite it with 8 or 9 oz. of water, and preserve the 1 Jr thus diluted in a bottle well stopped. The intensity of this color may be lessened, if necessary, by new doses of water. If the whole of this mixture be poured into 1 quart of water, it will still exhibit a color sufficiently dark for wash¬ ing prints. BLUE, STONE. Syn. Fig Blue. Thumb Blue. Knob Blue. Crown Blue. Mecklen¬ burg Blue. Queen’s Blue. Prep. Mix finely powdered imdigo with starch paste until a proper color be produced, then make it into small lumps. II. Instead of starch use whiting and a little weak size. Use. Employed by laundresses to give a faint blue tinge to linen. BLUE DYE. Proc. First give the goods a mordant of alum, then rinse them well and boil them in a bath of logwood, to which a small quantity of blue vitriol has been added. II. Boil in a bath of logwood, then add 1 oz. each of tartar and verdigris to every pound of logwood employed, and boil again. III. Bilberries, elder-berries, mulberries, privet- berries, and several other vegetable blue sub¬ stances, may be used to dye blue as above instead of logwood. Remarks. By increasing the proportion of alum the color verges on purple, and by employing a little acetate of iron or green copperas, the darker shades are produced. Verdigris, blue vitriol, and alkalis turn it more on the blue, and a mordant of tin imparts a violet cast. None of these dyes, however skilfully managed, are so permanent as those produced with indigo and Prussian blue. (See Indigo, Prussian Blue, and Dyeing.) BOARDS, MARBLE, &c., TO TAKE OIL AND GREASE OUT OF. I. Make a paste with fuller’s earth and hot water, cover the spots therewith, let it dry on, and the next day scour it off with soft or yellow soap. II. Make a paste with soft soap, fuller's earth, and a little pearlash, and use it as above. III. Make a paste of fresh slaked lime, wa¬ ter, and pearlash, and use it as above. Remarks. Observe not to touch the last mixture with the finger, as it is very caustic unless it be largely di¬ luted with water. BOERHAAVE’S RULES FOR PRESERV¬ ING HEALTH. “ Keep the feet warm ; The head cool; and The body open.” These rules are very concise, and convey di¬ rections which, though valuable, are too often neg- lected. BOILING POINT. The boiling point of wa¬ ter may be raised considerably above 212° Fahr. by the addition of saline matter. Thus, 60 parts of dry acetate of soda added to 40 of water raise the boiling point to 256° Fahr., and 30 parts of muriate of soda added to 70 of water raise it to 224 Fahr. As in practice, however, it proves in¬ convenient to employ a saturated solution for a bath, from the evaporation of the water continually inducing the salt to crystallize, it is usual to keep it considerably below that point. By means of such solutions the chemist is enabled to evaporate fluids and desiccate solids at any required temper¬ ature. The boiling point of baths containing dif¬ ferent salts may be seen below. BOL 124 BON r Table of the Boiling Points of several Saline So¬ lutions, abridged from the Table of Mr. T. Griffiths. (Jour. Science, xviii. 89.) Names of Salts. Dry Salt in 100. Boiling Point. Acetate of soda, . . . 60 256° F. Nitrate of soda, . . . 60 246 Rochelle salt, .... 90 240 Nitre,. 74 238 Muriate of ammonia, . 50 236 Tartrate of potash, . . 68 234 Muriate of soda, . . . 30 224 Ditto. 20 218-75 Muriate of lime, . . . 40 216-5 Sulphate of magnesia, . 57-5 222 Supersulphate of potash, ? 222 Borax,. 52-5 222 Phosphate of soda, . . ? 222 Carbonate of soda, . . ? 220 Muriate of baryta, . . 45 220 Alum,. 52 220 Sulphate of potash, . . 17-5 215 Bitartrate of potash, 9-5 214 Sulphate of soda, . . 31-5 213 Remarks. From 5 to 9 degrees are usually lost by passing through the vessel, depending on its thickness and materials. The boiling point of water in glass vessels, under common circum¬ stances, varies from 212-54° to215 - 6°, and in per¬ fectly pure and smooth glass vessels, water may be heated to 221° F. without boiling. (M. F. Marcet.) BOILS. Treat. When these appear, suppura¬ tion should be promoted by poultices of bread and linseed meal, to which a little fat or oil may be added, to prevent their getting hard. When poul¬ tices are inconvenient, exposure to the vapor of hot water, or the application of stimulating plas¬ ters, may be adopted instead. When sufficiently ripe, the matter should be evacuated, and the wound dressed with a little simple ointment spread on a piece of clean lint or linen. The diet may be full and liberal until the maturation of the tumor and the discharge of the matter, when it should be lessened, and the bowels opened by some saline purgatives, as salts or cream of tartar. When there is a disposition in the constitution to the for¬ mation of boils, the bowels should be kept regular, and tonics, as bark or steel, taken, with the fre¬ quent use of sea-bathing, if possible. BOLAS. Prep. Into 2 lbs. of flour pour | pint of wann milk, a small teacupful of yeast, and 6 eggs; make them into a dough, add 1 lb. of but¬ ter, by degrees, and let it rise for 1 hour, then mix in 1 lb. of powdered sugar, and make the mass into cakes; put these into cups or tins previously well buttered, and ornament the top with candied or¬ ange or lemon peel ; lastly, bake them. BOLUS OF ALUM. Prep. Powdered alum and conserve roses, of each 15 grs.; sirup of or¬ ange peel or saflron to mix. Used in fluxes, &c. BOLUS OF MUSK. Prep. I. Musk 15 grs.; camphor 5 grs.; powdered gum 3 grs.; mix with sirup of saffron. Use. In convulsions and typhus fever. II. Musk and carbonate of ammonia of each 10 grs.; conserve of roses q. s.; to make a bolu: Use. Sometimes given every three hours in mort;» fication accompanied with spasms. BOLUS, PURGING, (for Dogs.) Prep. Jr lap and rhubarb, of each 15 grs.; ginger 4 grs, soap 10 grs.; water q. s.; if this does notope the bowels, add aloes half a drachm, or 3 d 4 grs. of calomel. Use. In the distemper; it mu be preceded by copious bleeding, and abstinent) from food for a day or a night. BOLUS OF SULPHATE OF ZINC. Pre Sulphate of zinc 20 to 25 grs.; conserve of ros q. s. to make a bolus. Use. As an emetic whe! poison has been taken, to be followed by copioij draughts of warm water or weak tea. BOLETIC ACID. An acid discovered Ij Braconnot in the juice of the boletus pseudo-igni rius. Prep. Concentrate the expressed juice to a sirt; by means of a gentle heat, then digest it in stroi) alcohol, and dissolve the residuum in water ; add! solution of nitrate of lead as long as any precipita falls, which must be washed with water, diffusl through water in a tall glass vessel, and in tl state a current of sulphureted hydrogen must passed through it, until the lead is thrown down filter, evaporate, and crystallize ; lastly, purify 1 resolution and crystallization from alcohol. Remarks. This acid dissolves in 45 parts of t coliol and 180 of water, and is volatile. It is doul ful whether it be a distinct acid principle. BOLOGNA VIAL. The bologna, or philosi phical vial, is a small vessel of glass which 1)1 been suddenly cooled, open at the upper end, a rounded at the bottom. It is made so thick at t bottom that it will bear a smart blow againslj hard body without breaking; but if a little pebb or piece of flint, is let fall into it, it immediate cracks, and the bottom falls into pieces; but it less the pebble or flint is large and angular enou to scratch the surface of the glass, it will not breij BOLOGNIAN PHOSPHORUS. Syn. E lognian Stone. This is a phosphorescent stoj that once excited great attention. It was ac; dentally discovered by a shoemaker of Bologna) the 17th century'. A family of the name of Ij gani, who were very successful in making it, ij quired a large fortune by selling it to the curie throughout Europe. Prep. Powder native sulphate of baryta that h been previously ignited, and make it into a pa:j with mucilage of gum arabic ; roll this into pieij a quarter of an inch thick, and dry them ini moderate beat; then expose them to the heat o, wind furnace by placing them loose among tj charcoal. Prop., Use, tyc. Placed in a vial and expos for a few minutes to the sun’s rays, it will gl light enough in the dark to see the figures on tj dial-plate of a watch. BOMBIC ACID. An acid which M. Chat sier extracted from the silkworm in 1781. It Ij since been found not to be a distinct acid. BON-BONS. Prep. Provide leaden moul'f which must be of various shapes, and be oiled wj oil of sweet almonds. Take a quantity of brow; sugar sirup in the proportion to their size, in tl 1 state called a blow, which may be known by dj ping the skimmer into the sugar, shaking it, a BON 125 BON 'blowing through the holes, when parts of light may be seen ; add a drop of any esteemed essence, [f the bon-bons are preferred white, when the su- rar has cooled a little, stir it round the pan till it Trains, and shines on the surface ; then pour it nto a funnel and fill the little moulds, when it will ake a proper form and harden: as soon as it is :old take it from the moulds ; dry it for two or hree days, and put it upon paper. If the bou¬ tons are required to be colored, add the color just is the sugar is ready to be taken off the fire. BONES. The bones of animals are employed or various purposes in the arts, manufactures, and lomestic economy. (See the succeeding articles.) j BONE ASH. Syn. Impure Phosphate of i ii.ME. Prep. Calcine bones to whiteness, and re- uce the ash to fine powder. Use. To make pure ■hosphate of lime, and to form cupels. It is sold I or burnt hartshorn. 1 BONE BLACK. Syn. Animal Charcoal. vory-Black. Bones burnt in close vessels. Prep. On the large scale, two different process- |sare adopted to produce bone black. I. (From bones as the sole product.) The bones roken to pieces are put into small cast-iron pots to an inch in thickness. Two of these being lied, are dexterously placed with their mouths tgether and then luted with loam. A number of sssels, thus prepared, are placed side by side and rer each other, in an oven resembling a potter’s iln,tothe number of 100 to 150. The fire is then indled, and the heat kept up strongly for 10 or p hours, according to circumstances, until the 'oeess is completed. The whole is allowed to >ol before opening the pots. II. {The residuum of the manufacture of Bone pirit.) The bones are here introduced into re- rts similar to those used at the gas works, and ■at being applied, the volatile products are con- ■yed away by iron pipes to cisterns where its ! *ndensable portion is collected. As soon as tlfe locess of distillation is finished, the solid residuum i the retorts, while still red hot, is removed through eir lower ends into wrought-iron canisters, which e distantly closed by air-tight covers, and luted er. These are then raised to the ground by a ane and allowed to cool. Remarks. Previously to distillation or calcina- n, the bones are boiled for their grease, which is d to the candle and soap makers. They are then t "led, the finest pieces being selected for making ndles for knives, tooth-brushes, buttons, &c.; 5 next sort for making into bone black ; while 5 smallest and worst description is reserved for f nding into manure. The bones lose about ^ nr weight by the process of burning. After this ! y are ground in a mill, sorted by sieves into two lids, one granular, somewhat resembling gun- |-vder, and the other quite fine. The one is sold |der the name of animal charcoal, for decoloring iors, the other as a pigment. This article pos¬ ses the valuable property of taking lime from ips, at the same tune that it decolors them. Its power as a decolorizer may be tested by adding it to a solution of brown sugar or molasses, or wa¬ ter containing part of indigo dissolved in sul¬ phuric acid. The test should be made in a small glass tube. By well washing and careful rebum- ing, this charcoal may be used any number of times as a decolorizer. BONES AND IVORY, DYES FOR. 1. {Red.) a. Make an infusion of cochineal in water of ammonia, then immerse the pieces therein, hav¬ ing previously soaked them for a few minutes in very weak aquafortis and water. b. Boil the bones with 1 lb. of Brazil dust, in 1 gallon of water, for 3 hours, then add i lb. of alum and boil for 1 hour more. 2. {Black.) a. Immerse the pieces in a weak solution of nitrate of silver, for a short time, then expose them to the sunlight. b. Steep for 2 or 3 days, in a decoction made with 1 lb. of galls and 2 lbs. of logwood, then steep for a few hours in iron liquor, (acetate of iron.) 3. {Green.) a. Steep in a solution of verdigris to which a little aquafortis has been added. b. Dissolve distilled verdigris in weak vinegar, and steep the pieces therein. c. Steep in a solution of 2 parts of verdigris, and 1 of sal ammoniac. Observe not to use a metallic vessel for the above. 4. ( Purple .) a. Steep in a weak solution of terchloride of gold. b. Boil for 6 hours in a decoction of 1 lb. of log¬ wood in i gallon of water, adding more water, as it wastes by boiling, then add 2 oz. of alum, and boil for 1 hour more. 5. {Yellow.) a. Boil for 1 hour in a solution made with 1 pound of alum in 1 gallon of water, then take out the pieces and steep them in a de¬ coction made with i lb. of turmeric in 2 quarts of water; lastly, mix the two liquors and boil them therein for 1 hour. b. Steep the pieces for 24 hours in a solution of sugar of lead, then take them out, and when dry, immerse them in a solution of chromate of potassa. c. Dissolve as much of the best orpiment in wa¬ ter of ammonia or hartshorn, as it will take up, then steep the pieces therein for twenty-four hours; lastly, take them out and dry them, when they will turn yellow. Remark. By diluting the solu¬ tion with water, any shade of yellow may be made. 6. {Blue.) a. Stain them green, then steep them in a hot and strong solution of pearlash. b. Boil them in a strong decoction of logwood, and afterwards steep them in a solution of blue vitriol. c. Steep them for a short time in a weak solu¬ tion of sulphate of indigo, to which a little salt of tartar has been added ; or, still better, boil them in a dyer’s green indigo vat. Remarks. The bones of living animals may be dyed by mixing madder with their food. The bones of young pigeons may thus be tinged of a rose color in 24 hours, and of a deep scarlet in 3 days; but the bones of adult ani¬ mals take a fortnight to acquire a rose color. The bones nearest the heart become tinged soonest. In the same way extract of logwood will tinge the bones of young pigeons purple. (Mr. Gibson.) BONE GREASE. Prep. By bruising and boiling the refuse bones of the kitchen, and skim¬ ming the broth when cold, from \ (!) to J of their BOO 126 BOO weight of good fat may be obtained, fit for culina¬ ry purposes when fresh, but always excellent for making soap and candles. (Proust.) BONE GLUE. Syn. Gelatine. Prep. This is made by dissolving out the earth of bones, pre¬ viously boiled for the grease, washing the remain¬ ing jelly with water, then boiling it with a little water, and forming it into cakes for sale. (See Glue.) BONE MANURE. For this purpose the bones are ground to a coarse powder in a mill, and sowed along with the seed in a drill. It is said that wheat thus treated yields 30 to 50 per cent, more in weight of straw and grain than by the common methods. It is usually applied to light or turnip soils, which it renders more than ordinarily pro¬ ductive. Bone manure is much used in the west of Yorkshire, Holderness, and Lincolnshire. The usual quantity per acre is 70 bushels, when used alone ; but when mixed with ashes, as common manure of any sort, 30 bushels per acre is thought quite enough. It is applied at the same periods as other manure, and has been found in this way to remain 7 years in the ground. The rough part of this manure, after being 5 years in the ground, has been gathered off one field and thrown upon another of a different soil, and has proved, even then, good manure. BONES, (in Cookery.) The bones of good meat form most excellent materials for making soups and gravies, as is well known to every good 6ook. In France, soup is extensively made by dis¬ solving bruised bones in a steam heat of 2 or 3 days’ continuance, and also by dissolving out the earthy part by digestion in weak muriatic acid, when a lump of gelatine is obtained, which after being well washed with water will dissolve by boil¬ ing, and is equal to isinglass for all the purposes of making soups and jellies. Proust has recommended the following process for making the best of bones, in hospitals, jails, and similar establishments:— Crush the bones small, then boil them for 15 min¬ utes in a kettle of water, cool, and skim the fat off, which varies from J to 4 (?) of the weight of the bones employed, and when fresh is fit for all common purposes. The bones are then ground, and boiled in 8 to 10 times their weight of water, of which that already used must form a part, until 4 is wasted, when a very nutritious jelly is obtained. A copper vessel should not be used, as the jelly acts upon this metal. An iron Papin’s digester is the most suitable. The bones of boiled meat are nearly as productive as those of fresh meat, but roasted meat bones scarcely afford any jelly. (Dr. Young.) As boning meat before cooking is now a very general practice, a quantity of fresh bones may always be had. BONE SHAVINGS. Syn. Bone Dust. Bone Turnings. These yield a beautiful jelly by boil¬ ing with water, nearly equal to that produced from hartshorn shavings, for which they are very fre¬ quently sold. BOOKBINDING. The process of binding books may be divided into several distinct opera¬ tions, which, in large establishments, are usually performed by different persons, such a method being found to produce greater expedition and bet¬ ter work, than when the whole is done by one person. The sheets received from the hands of the prin are— 1. Folded, which is done correctly by observ the marks or catchwords at the bottom of •• pages. As the sheets are folded they are laid up each other in proper order, and are ready to dergo— 2. The operation of beating. This is perforr i by laying them upon a large stone, and strik’ them with a heavy smoothed-faced hammer, or: ' passing them through a rolling press. The fori' method is usually adopted in the small way, :1 the latter on the large scale. 3. The sheets are next fastened to bai . which is done by taking the folded sheets up one one, and sewing them to pieces of cord, 6tretc'l in a little frame screwed or fastened to the cou»r or table, called the sewing-press. (See eng.) ' b number of bands used, is generally 6 for a f >. 5 for a quarto, and so on proportionally, less tn 4 seldom being employed even for small sy The ends of the cords being cut off to within aiit 2 inches of the back, the sheets are ready for-' 4. Glueing. The back being knocked jo shape with a hammer, and the sheets placetn the cutting press, which is then slightly sere; ped in the color; the brush being held in the 10 hand, and the hairs moved with the other. 8. The external covering of leather, ffJ cloth, or paper, is now applied, having been j c ‘ viously well soaked hi paste, to make it projjly adhere. One or more of the blank leaves oilf book are next pasted against the inside of the c< ' r > to screen the ends that are turned over, wheij ie book is finished ; or for choice work, is handi 10 a “ finisher ” for— 1 9. Lettering, gilding, tyc. Gold-leaf is ap “ by means of white of egg, the pattern being g' n by pressure with heated brass tools, having design or letters on their surfaces. The who; 1S then glazed over and polished. Remarks. The succession of some of the o ^ operations sometimes varies with the workmen a “ 1 BOO 127 BOO jthe nature of the binding. The above must there¬ fore only be regarded as a short and general out¬ line of the process. If the reader will accompany the perusal by an examination of a bound book, the whole will be rendered quite familiar. The following varieties of binding may be notic¬ ed: a. Boards. A book, loosely done up without cutting the edges, and covered with paper or cloth, is said to be in boards. b. Cloth-binding. This style of binding is that in which the majority of works are now issued, jit admits of great neatness and even beauty, and s very durable and cheap. I'roc. The prepared cloth, cut by a pattern to the size suited to the rolume, is passed rapidly through a rolling press, Detween engraved cylinders of hardened steel, which print the pattern in relief. Paste is now applied to the cloth, when it is placed over the [rolume, previously prepared to receive it. Books |u cloth-binding are not commonly cut at the pdges, unless highly finished. c. Dutch binding. This species of binding is j listinguished by the backs being of vellum. d. French binding. This consists in pasting a j >iece of parchment over the back of the book, be- j ween each band, and pasting the ends upon the ! aside of each cover. j e. Half-binding. Books forwarded in boards, |md finished with leather backs and corners, are .‘ailed “ half-bound.” f. Hancock's patent binding. In this method he sheets are folded in double leaves, and being iroperly placed together and adjusted, the book is adjected to the action of a press, and a strong so- ution of Indian rubber is smeared over the back with the finger. The operation is repeated, as >ften as necessary, when fillets of cloth are ce- uented on with the varnish, and the book is ready o have the boards attached. Thus several of the tommon operations of binding are dispensed with. 1 willingly bear testimony to the strength and durability of this method, and the great conve- uence it affords in allowing the books to open per¬ fectly flat upon a table, or to be distorted in any possible manner, without injury to their backs. It P the best way of binding books for travellers. I 1 ‘mce had a large trunk of books, among which vas one bound on Hancock’s plan. All the rest vere nearly tom to pieces by a few months’ jour- ley, but this one was uninjured. g. Laic binding. A strong method applied to aw books. h. Leather binding. Proc. Immerse the lea¬ ker in water; after which wring it, and stretch it n a board ; place the book with the boards extend- tl thereon, and cut out the cover, allowing about ‘alf an inch larger than the book, to turn over the aside of the pasteboards. Pare the edges of the over very thin all round on a marble slab, and >aste it well; glue the back of the book, and [•read the cover on the board. Let the pasteboards be properly squared and ven 1 put the book on the cover, which draw on '; r y tight. Rub the cover smooth with a folding- tick, and turn it over on the inside of the paste- wards on the fore edge. The corners on the in- j. must be cut and neatly pressed down ; tie a piece of tliread round the book, between the boards and head-bands, draw up the leather on the back, if necessary, to cover the top of the head-bands; rub the back very smooth with a flat folding-stick, and place it at a distance from the fire to dry. Rough calf must be damped on the grain side with a sponge and water before pasting and oovering. Russia leather must be well soaked in water for an hour, taken out, well beaten, and rubbed; after which the paste must be well worked into the flesh side before covering. Morocco must be grained by rubbing it on a board, with the grain side inside, and after being pasted, left to soak for a quarter of an hour, and the cover then drawn on with a piece of woollen cloth to preserve the grain. Roan may be either soaked in water or left to soak when pasted. i. Italian binding. This is a common variety of binding employed in Italy, (hence its name,) in which the books are covered with a kind of thick coarse paper. In Italy it is called “ alia rustica.” k. Marble binding. Named from the design of the exterior. l. Palmer's patent binding. This consists in applying small brass bars, linked together, to the back of the book, in such a manner that they make the different sections of the book, when open, parallel with each other, and thus admit of writ¬ ing, without inconvenience, on the ruled lines near the back. m. School binding. The following is a strong method for school books:—When the books have been cut, colored, and backed, cut off the part of the bands intended to be laced to the pasteboards, and glue on the back a piece of strong smooth linen cloth, which must reach within half an inch of the head and foot, turning on the sides about an inch; paste the boards on each side of the cloth, fixing them close hi at the groove, and give the books a firm pressing in the standing-press till dry. Square the boards, glue the backs, and cover and finish in the usual maimer. This method will secure and give strength to the joints, so as effectually to prevent the l|ather from breaking, and require no more time than lacing in the bands. The edges may now be colored, sprinkled, or marbled, as required. n. William’s patent binding. This consists in placing a back, of a curved form, turned a little at the edges, and made of iron, copper, brass, wood, ivory, or any other material of sufficient firmness. This back is adjusted to the book before it is bound, in such a manner that it may just cover, but not press upon the edges, and is fastened on by enclos¬ ing it in vellum or ferret wrappers, which are past¬ ed down upon the boards or drawn through them. The effect is, to make the book open evenly and free¬ ly, and to prevent it from spreading on either side. BOOTS, TO CLEAN. To do this in the best style always use “ boot-trees,” employ but little blacking, and brush it off w T hile damp. The dirt should, of course, be carefully brushed off before applying the blacking. BOOTS AND SHOES, WATERPROOF COMPOSITION FOR. Prep. Boiled oil 1 pint; oil of turpentine, black rosin, and bees’ wax, of each 3 oz. Proc. Melt the wax and rosin, then stir in the oil, remove the pot from the fire, and when it has cooled a little, add the turpentine. BOR 128 BOR II. Take 3 02 . of spermaceti, and melt it in a pipkin, or other earthen vessel, over a slow fire ; add thereto 6 drachms of Indian rubber, cut into slices, and these will presently dissolve. Then add seriatim of tallow 8 oz.; hog's lard 2 oz.; amber varnish 4 oz. Mix, and it will be fit for use im¬ mediately. App. The boots or other material to be treated, are to receive two or three coats, with a common bladking brush, and a fine polish is the result. BOOT-TOP LIQUID. Prep. I. Oxalic acid and white vitriol of each 1 oz.; water 1 J pints. Proc. Dissolve and apply with a sponge to the leather previously washed with water, then wash the composition off with water, and dry. This liquid is poisonous. II. Mix in a vial, 1 drachm of oxymuriate of potass, with 2 oz. of distilled water; and when the salt is dissolved, add 2 oz. of muriatic acid. Then shake well together, mix in another vial 3 oz. of rectified spirit of wine with £ an oz. of the essen¬ tial oil of lemon, unite the contents of the two vials, and keep the liquid, thus prepared, closely corked for use. This liquid should be applied with a clean sponge, and dried in a gentle heat; after which, the boot-tops may be polished with a pro¬ per brush, so as to appear like hew leather. III. Sour milk 1 quart; gum arabic 1 oz.; juice of 2 lemons; white of 2 eggs; oil vitriol 2 oz. Mix. IV. Sour milk 1 quart; butter of antimony, cream of tartar, tartaric acid, and burnt alum, of each 2 oz. Mix. BORACIC ACID. Syn. Sedative Salt. Sed. Salt of Vitriol. Sed. Salt of Hom- behg. Prep. Dissolve borax in 4 times its weight of boiling water, then add sulphuric acid to the so¬ lution until it acquires a distinct acid reaction, (about J the weight of the borax.) As the solution cools, crystals of boracic acid will be deposited. These crystals must be then placed on a filter, and washed with a little cold water. They may be still further purified by solution in boiling water and recrystallization. Remarks. Even after this treatment, the crys¬ tals are apt to retain a little sulphuric acid or sul¬ phate of soda, which can only be got rid of by heating them in a platinum crucible, before redis¬ solving them and crystallizing the second time, as above described. When wanted perfectly pure for chemical analyses, this plan must be always adopted. The boracic acid of commerce is extracted from the acid lagoons of Tuscany. Prep. As thus obtained, this acid is soluble in 25 times its weight of cold, and 3 times its weight of boiling water. Very soluble in alcohol, which then burns with a bright green flame, oft'ering a sure test of the presence of boracic acid. Odor¬ less, and tastes bitter. Reddens litmus, but browns turmeric paper. It was once administered inter¬ nally in large doses, (by Cullen,) but is now scarcely ever employed as a medicine. BORATE. A compound, formed of the prece¬ ding acid and one of the bases. Prop. The boracic acid has but a feeble affinity for the bases; most of the borates being decom¬ posed by the stronger acids, the former being liber¬ ated in a free state. Prep. Many of them may be formed by digestion of the hydrate of the basil in a solution of the acid, with the assistance of; heat, or by double decomposition. Tests. I. By digestion in slight excess of oil of vitriol, evaporating to dryness, powdering, and dis¬ solving in alcohol, the latter will acquire the pro -1 perty of burning with a green flame. II. If to i strong and a hot solution of a borate, sulphuric acic, be added in excess, crystals of boracic acid wil form as the liquor cools. BORATE OF MERCURY. Prep. I. New tral borate of soda 265 grs.; calomel 222 grs. | grind together in a mortar, with a little water, theij fill the mortar up with hot water ; collect the re. Drop boro-fluoride of hydrogen into a solu- 11 of carbonate of potassa, collect the white pow- 1 that falls, and wash it with cold water. lORO-FLUORIDE OF SODIUM. Prep. i solve fluoride of sodium in boro-fluoride of hy- < gen, and crystallize. Remarks. Boro-fluoride ithium may also be formed in a similar way. 30R0N. The base of boracic acid, discovered Sir H. Davy, in 1807, by means of the gal¬ lic battery of the Royal Institute. 'rep. Potassium, and perfectly dry boracic 1 , or still better, boro-fluate of potassa, intimate- nixed together, are to be placed in an adopter, glass tube, and submitted to a low red heat, len cool, remove the loose cork that fastened its uth, and pour in successive portions of hot wa- until the whole matter is detached and dis- 'ed. Collect the liquid and allow it to settle, n wash the precipitate, first with a solution of ammoniac, and finally, with alcohol; next dry boron in a capsule, and put it into a well-stop- ! vial. °rop., rit being less, it is frequently : ‘ted by simpler methods, though great accuracy itains, in this particular, where necessary. Pur. Very little perfectly pure French brandy jobtaiued by the small consumer in England, as ‘ i is not only generally lowered a little by the iiolesale dealer, but undergoes a like process at p hands of the retailer. The safest method is jher to procure it direct from the bond store, ‘thout its even entering a private cellar, or to buy ' some known respectable party, and to pay a jce that will offer no inducement to dishonesty, (this be not done, by all means buy British bran- j, which is now made of excellent quality by liny of the leading houses, as Betts, Bretts, [ oth, and Grimble. From the two former a sin- ip sealed bottle may be procured at the same ce as by the gallon. The importation of foreign brandy for home con- ‘jnption amounts to about 1,400,000 gallons a ;ir. BRANDY, (REDUCED.) I. To 20 gallons J Cognac brandy add 5 gallons of the best British I indy. II. To 72 gallons of full-flavored French brandy, li 10 gallons of spirit of wine, (58 o. />.,) 8 gal¬ ls of water, and 1 pint of good coloring. Rum- ijige well up and let it stand until the next day. Remarks. The above reduction is generally adopted in trade, and is known by the name of “ improving.” But such is the poverty of the pal¬ ate of the English brandy drinker, that the adul¬ teration is often not suspected, even when it is carried to double the extent of the above, which is generally exceeded in the hands of the retailer. So long, however, as the foreign spirit constitutes about half of the mixture, and was at first of de¬ cent quality and age, the infatuated Englishman smacks his lips, and cunningly holding up his glass between the light and his eye, exclaims, “ Ah ! this is a drop of the real.” BRANDY, (BRITISH.) Syn. British Co¬ gnac. Imitation Cognac, &c. From the heavy duty levied on French brandy imported into Eng¬ land for home consumption, it has become a de¬ sideratum with the distiller (rectifier) to produce an English spirit of a similar description. For some time the attempt proved quite unsuccessful, but of late years much capital and talent have been em¬ barked in the pursuit, and the result has proved very satisfactory. An article of British manufac¬ ture may now be purchased, at a very reasonable rate, of really respectable quality, and possessing much of the flavor and aroma of foreign brandy, while, as a beverage, it is equally wholesome. Much of the British brandy, however, that is com¬ monly met with, is of such a wretched quality as to be quite undeserving of the name, which is evi¬ dence of the fact, that much skill and experience is required to ensure success in its manufacture. For a long time this liquor was distilled from spoilt wine and dregs of wine, both British and foreign, mixed with beer bottoms and similar articles ; and when, instead of these, coni, malt, and molasses spirit were employed, it was considered as an unpar¬ donable and wicked misuse of those articles. Mod¬ em experience has proved, however, that perfectly pure and tasteless malt spirit is the best article to form into an imitation brandy. The following formulce, by skilful management, will produce very good brandy, but it must be re¬ collected that much depends on the quality of the materials employed, as well as on the operator. As the strength and quality of the ingredients, and the methods of manipulation vary, so will the re¬ sult ; much must therefore be left to the judgment and discretion of the artist. It offers a profitable pursuit to the ingenious and industrious chemist and rectifier. Prep. I. Take 12 gallons of the finest flavorless malt spirit at proof, (or if of a different strength a proportionate quantity;) add thereto 5 gallons of water, J lb. of the best crude red tartar or wine- stone, previously dissolved in 1 gallon of boiling water; i pint of acetic ether; 2 quarts of good French wine vinegar; 7 lbs. of bruised French plums, and 1 or 2 gallons of wine bottoms or flavor stuff from Cognac, mix them in a fresh-emptied sherry cask, and let them stand together for 14 days, frequently rummaging up the liquor with a stick ; next draw over 15 gallons of the mixture from a still furnished with an agitator. Put the rectified spirit into a clean, fresh-emptied Cognac brandy cask, and add thereto | pint of tincture of catechu, 1 lb. of fresh and clean oak shavings, and about a pint of good spirit coloring. Bung close, and agitate occasionally for a few days. Remarks. Age improves the above article, and renders it BRA 132 BRA (provided the process be well managed) of a very superior quality. The above receipt yields 15 gal¬ lons of brandy 17 u. p. The following forms may also be recommended:— II. Perfectly pure spirit, pf. 99 gallons ; red tar¬ tar, dissolved, 7 lbs.; acetic ether 3 lbs.; wine vin¬ egar 3 gallons ; bruised raisins, or French plums, 7 lbs.; bitter almonds, bruised, 1 oz.; water suffi¬ cient. Dissolve the tartar in the water, then add the other ingredients, macerate as before, and draw over 120 gallons; lastly, add a few lbs. of oak shavings, 1 lb. of powdered catechu made into a paste with water and burnt-sugar coloring as be¬ fore. Remarks. This yields 120 gallons of spirit fully 17 u. p. III. Clean spirit 17 u. p., 100 gallons; nitric ether 2 quarts ; cassia buds, ground, 4 oz.; bitter almond meal 2 oz.; orris root, sliced, 6 oz.; pow¬ dered cloves 1 oz.; capsicum 1J oz.; good vinegar 2 gallons ; brandy coloring 1 quart; powdered ca¬ techu 1 lb.; full-flavored Jamaica rum 2 gallons. Mix well in an empty Cognac cask, and let them macerate for a fortnight, occasionally stirring. Remarks. The proportion of the ingredients may be varied by the skilful brewer, as much depends on their respective strengths. IV. Good plain malt spirit, 17 u.p., 100 gal¬ lons ; finely-powdered catechu 12 oz.; tincture of vanilla 4 oz.; burnt-sugar coloring 1 quart; good rum 3 gallons, or more; acetic or nitric ether 2 quarts. Mix well. V. Clean spirit, 17 u.p., 89 gallons; high-fla¬ vored cognac 10 gallons ; oil of cassia 1 ^ drachms ; oil of bitter almonds, essential, 4 a drachm; pow¬ dered catechu 10 oz.; cream of tartar, dissolved, 1C oz.; Beaufoy’s concentrated acetic acid 3 lbs.; sugar coloring 1 quart, or more ; good rum 1 gal¬ lon. Put the whole into a fresh emptied brandy piece, and let them remain a week together, with occasional agitation, then let them stand to settle. If this mixture be distilled, the French brandy, rum, coloring, and catechu, should not be added till afterwards. VI. To colored plain spirit at 17 u.p., add a little tincture of catechu, and a sufficient quantity of essential oil, distilled from wine lees, to give it a proper flavor. This oil is obtained by distillation from the wine lees, either dried and made up into cakes, or in their wet state mixed with about 7 times their weight of water. It should be dis¬ solved in alcohol, and kept in this state, as it is apt to lose its flavor. Remarks. When this pro¬ cess is well managed a very capital article results, but it requires considerable address to conduct it well. The spirit produced by this plan is better for distillation. The brandy from any part of the world may thus be imitated, by distilling the oil from the lees of the wines produced in the par¬ ticular district. This is the only method of pro¬ ducing an exact imitation. A pound each of finely-powdered charcoal and ground rice has been recommended to be digested in a gallon of spirit for a fortnight. Where black tea is cheap, as in America, it is very commonly employed to impart the roughness and flavor of brandy to colored spirits. BRANDY, CHERRY. Prep. I. To every gallon of brandy put an equal measure of cher¬ ries, bruised between the fingers; steep for 3 days, then express the liquor; add 2 lbs. of lump sugar.; and strain for use. II. To the above add 1 quart of raspberries. 1 and 4 a pint of orange-flower water. Qual-! ity very fine. III. Treacle 1 cwt.; spirit (45 u.p.) 41 gal¬ lons ; bruised bitter almonds (more or less, toi taste) 5 oz.; cloves 1 oz.; cassia 2 oz. Put the; ingredients into a large cask, well mix and let them lie a month, occasionally stirring. Remarks. Equal parts of fully ripe Morelloi and black cherries produce the richest cordial. BRANDY, CARAWAY. Prep. I. Steep 11 oz. of bruised caraway seeds and 2 lbs. of sugar ini 1 gallon of British brandy, for a fortnight. II. Sugar 1 lb.; caraways 1 oz.; 3 bitter al-l monds ; spirits of wine and water, of each 1 quart; (or spirit 22 u.p. J a gallon.) Macerate: as above. BRANDY, DANTZIC. This is distilled front rye, ground with the root of calamus aromaticus.i It has a mixed flavor of orrice and cinnamon. BRANDY, LEMON. Prep. I. Steep J lb.j of fresh lemon peel and J a dozen lemons, cut in 1 slices, in 1 gallon of brandy, for a week, then addj 1 lb. of lump sugar. II. Proof spirit 7 gallons ; essence of lemon 3; drachms; sugar 5 lbs.; tartaric acid 1 oz., dis¬ solved in water 2 gallons; coloring q. s. Mix,I and rummage repeatedly for 14 days. Remarks', Sometimes milk is added to the above, in the pro¬ portion of 1 quart (boiling hot) to every gallon. BRANDY, MALT. Malt spirit, flavored with sweet spirits of nitre and terra Japonica, and col¬ ored with treacle, or spirit coloring. (See Brit-: Brandy.) BRANDY, ORANGE. This may be made; in a similar way to lemon brandy. BRANDY, PEACH. Prep. 1. From peaches,! by fermentation and distillation. Much used ini the United States, where peaches are very cheap.' II. Bruise the peaches, then steep them in twice their weight of British brandy, or malt spirit a lastly, express the liquor. III. Bitter almonds (bruised) 2 oz.; proof spirit (light) 10 gallons; water 3 gallons; sugar 5 or 6 lbs.; orange-flower water J a pint. Mix, and; macerate for 14 days. *** Color with brandy coloring, if required j darker. BRANDY, RASPBERRY. Prep. I. Pour as; much brandy over raspberries as will just cover] them ; let it stand for 24 hours, then dram it off,, and replace it with a like quantity of fresh spirit;; after 24 hours more, drain this off and replace it with water; lastly, drain well, and press the rasp¬ berries quite dry. Next add sugar to the mixed liquors, in the proportion of 2 lbs. to every gallon, \ along with a \ of a pint of orange-flower water. II. Mix equal parts of mashed raspberries and) brandy together, let them stand for 24 hours, then I press out the liquor. Sweeten as above, and addj a little cinnamon and cloves, if agreeable; lastly, I strain. BRASS. An alloy of copper and zinc. Hist, and Prep. Brass was formerly manufac¬ tured by cementing granulated copper, or copper clippings, with calcined calamine and charcoal, in crucibles, exposed to a bright heat. The alloy BRA 133 BRA /as found in lumps at the bottom of the crucible u cooling. These were remelted and cast into igots. At the present day, brass is generally lade by direct union of the metals. This process 'quires much care, owing to the different degrees I f fusibility of copper and zinc. The proper quan- ty of zinc is first melted, and slips of copper lunged into it, which are rapidly dissolved, as it ere, and the addition is continued until an alloy formed, somewhat difficult of fusion, when the imainder of the copper is added. The brass thus irmed is broken into pieces, and remelted under larcoal, and a proper addition of either zinc or jpper made, to bring it up to the color and qual- y desired. It is next cast into plates, or other irms, in moulds of granite. When submitted to 16 rolling-press for reduction to thin plates, it re- jiires to undergo the operation of annealing sev- al times. Frep. I. ( Fine Brass.) 2 parts of copper to part of zinc. Remarks. This is nearly 1 equiv- ent each of copper and zinc, if the equivalent the former metal be taken at 63-2 ; or 2 equiv- ients of copper to 1 equivalent of zinc, if it be ken, with Liebig and Berzelius, at 31-6. II. Copper 4 parts, zinc 1 part. An excellent id very useful brass. III. ( Gold-colored Brass.) Syn. Red Brass, utch Gold. Tombac. Similor. Prince’s etal. Pinchbeck, &c. a. Copper and zinc, equal parts. b. Copper 2 parts ; zinc 1 or 1J parts. This is tanheim gold. c. Copper 3 to parts ; zinc 1 part. Deep (ilored. : Remarks. The proportion of zinc in this alloy j altered to suit the color and other properties to Le purposes for which it is intended, and often tries from i to |, or ^ of the weight of the alloy, t the celebrated works of Hegermuhl, near Pots- im, the proportions are 11 parts of copper to two zinc, which produces a metal which is after¬ wards rolled into sheets for the purpose of making utch leaf-gold. BRASS, BUTTON. (Best.) I. Copper 8 irts ; zinc 5 parts, as above. II. (Common.) Copper 50 parts; zinc 40 parts ; ,i 4 parts ; lead 6 parts. BRASS, FOR SOLDER. Syn. Hard Sol- !R. I. 12 parts of brass ; 6 parts of zinc, and 1 tin, melted together. II. 2 parts of brass, and 1 of zinc. III. (Very strong.) 3 parts of brass, and 1 of ic. BRASS, TURNER'S. 98 parts of brass, and of lead. Remarks. The addition of lead im- oves the brass for the uses of the turner, but sens its malleability. BRASS, CLEANING OF. Brass and cop- jr are best cleaned with sweet oil and tripoli, wdered bath-brick, rotten-stone, or red brick- iist, rubbed on with flannel and polished with ; it her. A strong solution of oxalic acid in water res brass a fine color. Vitriol and spirits of salts ake brass and copper very bright, but they very oil tarnish, and consequently require more fre- tent cleaning. A strong lye of roche-alum and iter will also improve brass. Brass inlaid work may be cleaned as follows:— Mix tripoli and linseed oil, and dip into it a rubber of hat, with which polish the work. If the wood be ebony or rosewood, polish it with a little finely- powdered elder-ashes ; or make a paste of rotten- stone, a little starch, sweet-oil, and oxalic acid, mixed with water. The ornaments of a French clock are, however, best cleaned with bread¬ crumb, carefully rubbed, so as not to spoil the woodwork. Ormolu candlesticks, lamps, and branches, may be cleaned with soap and water. They will bear more cleaning than lacquered ar¬ ticles, which are spoiled by frequent rubbing, or by acids, or strong alkalis. BRASS COATING. I. Brass plates and rods may be covered with a superficial coating of brass, by exposing them in a heated state to the fumes of melted zinc, at a high temperature. Use. For rolling into thin plates, or drawing into wire. The celebrated spurious gold wire of Lyons is thus made. II. Vessels of copper may be coated with brass, Internally, by filling them with water strongly acidulated with muriatic acid, adding some amal¬ gam of zinc and cream of tartar, and then boiling for a short time. BRASS-COLORED PIGMENT. Syn. Brass Bronze. Prep. I. (Red.) Grind copper filings, or precipitated powder of copper, with a little red ochre. II. (Yellow or gold-colored.) Gold-colored brass, or Dutch leaf reduced to a very fine pow¬ der. Remarks. Both these powders are mixed up with varnish, and used as a paint. No more should be mixed at a time than wanted for imme¬ diate use. They are also used by dusting them over any surface, previously covered with varnish to make them adhere. (See Oxide of Copper.) BRASS-COLORED VARNISH. Prep. Dis¬ solve 1 oz. each of pale shell lac and gum sanda- rach, in i a pint of rectified spirit of wine. Use. To mix up the preceding powders. BRASS, PASTE FOR CLEANING. Prep. I. Soft soap 2 oz., rotten-stone 4 oz.; beat them to a paste. II. Rotten-stone made into a paste with sweet oil. III. Rotten-stone 4 oz.; oxalic acid I oz.; sweet oil 1 i oz.; turpentine enough to make a paste. Use. To clean brass. The first and last are best applied with a little water. The second, with a little spirits of turpentine, or sweet oil. Both require friction with soft leather. BRASS ORNAMENTS, PRESERVATION OF. Brass ornaments, when not gilt or lacquered, may be cleansed, and a fine color given to them by two simple processes. The first is to beat sal ammoniac into a fine powder, then to moisten it with soft water, rubbing it on the ornaments, which must be afterwards rubbed dry with bran and whiting. The second is to wash the brass- work with roche alum boiled to a strong lye, in the proportion of an ounce to a pint; when dry, it must be rubbed with fine tripoli. Either of these processes will give to brass the brilliancy of gold. BRASS STAIN. I. Cut sheet-brass into small pieces, and expose it to a strong heat for 2 or 3 days, then powder it, and again expose it for several days to a like heat; again powder and sift, BRA 134 BRE and expose it a third time to heat, testing it occa¬ sionally, to see if it be properly burnt. When this is the case, a little of it fused with glass will make the latter swell and froth up. Uses, It imparts to glass a green tint, passing into torquoise. II. Calcine equal parts of plate-brass and sul¬ phur, stratified together in a crucible, until they become friable; then powder and expose them again, as last. Use. Imparts a calcedony red or yellow tinge to glass by fusion, according to the mode of using it. BRAWN, CHOICE. When young, the homy parts feel moderately tender ; if the rind be hard, it is old. BRAWN, MOCK. Prep. Take the head and belly piece of a young porker, well saltpetred; split the head and boil it ; take out the bones and cut it to pieces ; then take four ox-feet boiled ten¬ der, and cut them in thin pieces ; lay them in the belly piece, with the head cut small ; roll it up tight with sheet tin, and boil it four or five hours. When it comes out, set it up on one end, put a trencher on it within the tin, press it down with a large weight, and let it stand all night. The next morning take it out of the tin, and bind it with a fillet, put it into cold salt and water, and it will be fit for use; it will keep a long time, if fresh salt and water are put into it every four days. BRAZILWOOD. Syn. Sapan Wood. Saint Martha Wood. Fernambuca. This wood is much used in dyeing. A decoction is made by boiling for some hours in hard spring water, and this is generally kept for some time, or until it un¬ dergoes a species of fermentation, as it is thus found to yield more permanent and beautiful colors than when employed quite new. Use. To dye red. BRAZIL WOOD DYE. I. ( For cotton and linen.) a. First boil the goods in a bath of su¬ mach, next work them through a weak mordant of solution of tin, and then run them through the Brazil bath, lukewarm. This gives a bright red. b. First alum the goods and rinse them, then give them a mordant of solution of tin, rinse again, and turn them through the dye-hath. This gives a rose color. Remarks. The shades of this dye may be va¬ ried by the strength of the bath, mordant, &c. A little alum added to the Brazil-bath, gives a pur¬ ple tint. 1 lb. of Brazil wood, J oz. of alum, and 2 oz. of tartar will dye 20 to 25 lbs. of cotton. II. ( For silk.) The silk, after being well al- umed in the same way as wool, but at a lower temperature, is rinsed, and passed through the de¬ coction of Brazil, just lukewarm. Remarks. By adding a little alkali to the bath, or by passing the silk through a water holding a little alkali in solution, after it is dyed, will produce what is called the false crimson. When wanted of a very deep crimson, a little logwood is added to the Brazil-bath. In this way any shade of color may be produced. III. ( For wool.) Boil the wool in water hold¬ ing in solution 5 parts of alum and 1 of tartar, for 1 hour; then let it lie in the cold liquor for several days, frequently moving it about; lastly, boil it in a decoction of Brazil for i an hour. BRAZILINE. Syn. Brezidine. The color! ing principle of Brazil wood, obtained by Chevrei in small orange-colored needles. It is soluble i: both water and alcohol ; alkalis turn it violet acids yellow. With alum it dyes red. BRAZING. The operation of uniting the edge: of pieces of copper, brass, iron, &c., by means o; hard solder. Proc. The edges, after being filed quite cleaf are covered with a mixture of hard solder an! powdered borax, made into a paste with wate:| The whole is then allowed to dry, and afterward, exposed in a clear fire to a heat sufficient to melj the solder. Remarks. In some cases a little silver is adde to the solder, when it receives the name of “ sill ver solder.” BREAD. Principles of bread-making, This most important article of food is made of th! flour of different grains, but only those that con tain gluten admit of conversion into light spong bread. Hence it is that wheat flour is best calcui lated for this purpose. When flour is made into 1 stiff paste or dough with water, and rolled int cakes and baked, it forms biscuits, or unleavene! bread, which was once the only description known When the dough, previously to baking, is left fc| some time in a moderately warm place, vary in from 80° to 120°, a state of fermentation come on, formerly called the panary fermentation, bi which is, in reality, the sugar of the flour gradut ally undergoing the process of conversion into all cohol, and resembles in every respect the sam change which takes place in the manufacture o wine, beer, &c. During this process, a larg : quantity of carbonic acid gas is liberated, and th! toughness of the dough preventing its escape, th, whole mass becomes puffed up and spongy, and light porous paste is formed, ready for baking int bread. The natural process of fermenting th; dough just described, is, however, subject to muc uncertainty, and is inconvenient from the time ij occupies to complete it, and the tendency th; dough has to run into the acetous fermentationj when it acquires a sour and disagreeable taste, an; is rendered less nutritious and easy of digestion This has led to the use of a ferment, which a onco excites a proper state of fermentation throughout the mass, and speedily renders it ligbj and spongy. Leaven or dough, already in a statj of fermentation, was originally employed for thi purpose, and the bread so made was hence calleij leavened bread. But this has been wholly super seded by barm or yeast. Thus it will be see) that all that is essential to make a loaf of bread: is to add a proper quantity of yeast to the dough and to allow it to remain for a short time in ij warm place, until it rises or becomes spongy when it must be subjected to the operation of ba, king. If the process be well managed, and th flour he good, bread of superior quality will bj produced. Process of making bread. In preparing hi dough, the modem baker takes a part of the wate needed for the batch, and having warmed it to temperature of about 80° or 90°, dissolves his sal therein, and then adds the yeast and a portion o: the flour. These he works up into a dough, whicl 1 | he sets aside in a warm place usually provided fo BRE 135 BRE e purpose here it soon and called the “ kneading trough ,” >n begins to ferment and swell up. his process is called “ setting the sponge,” and ;cording to the proportion the water in it bears the whole quantity that is to be used, it re¬ ives the name of “ whole,” “ half,” or “ quarter longe.” The evolution of carbonic acid in the ocess of fermentation, causes the sponge to ■ave and swell, and when the surface bursts, it ibsides, and then swells again and again in a tnilar manner. This action would go on for me time, if not interfered with ; but the baker careful to stop it before it has communicated a urness to the mass. After the first, or at the urthest, after the second or third, “ dropping of e sponge ,” he adds the remaining quantity of >ur, water, and salt, necessary to form the batch, liese he incorporates by long and laborious I leadings, until the entire mass acquires uniform- ) y, and is sufficiently tough and elastic to bear e pressure of the hand without adhering to it. he dough is now left to itself for a few hours, iring which time fermentation goes on, after hich the inflated mass is again kneaded, when it ■ ready to be cut into pieces and weighed. These eces are then shaped into loaves, and set aside r an hour or two, during which time they swell i to nearly double their former size; they are en placed in the oven and baked. During this oration they continue for a time to increase in ■e, in consequence of the dilation of the pent-up s by the heat of the oven, until at length the mentation is checked, and the dough becomes ) solid to admit of further alteration. Remarks. A number of other processes are used cooks and confectioners to make the different rieties of fancy bread, cakes, puddings, &c., ist of which vary according to the peculiar char- teristic it is desired to communicate to them. ius some kinds of cakes and pastes are made to t “ short,” as it is called, or are rendered less lacious, and a species of brittleness imparted to 3m by the addition of starch and sugar. In stry a similar effect and peculiar lightness is iduced by butter or lard, while in some articles, fite of egg, gum-water, isinglass, and other ad- 7 isive substances are added to produce an exceed- gly light and porous mass. II The different varieties of bread made in Eng- id vary chiefly in their quality, according to the ur of which they are formed. The best white '■ad is made from the purest wheat flour; ordi- ry wheaten bread, of flour to which a little of p finest bran has been added; seconds, from ur containing a still larger portion of bran ; and nraon household bread, from flour produced by nding the whole substance of the grain without jy separation of the bran. Symnel bread, man- ' :t or roll bread, and French bread are varieties 1 de of the purest flour, from the finest wheat, a y® milk being usually added for rolls, and butter d eggs for choicer purposes. Several other minor hds of bread are also made, varied by the addi- 1 °f sundry trifles, as sugar, currants, and other l atable ingredients. The Scotch “short bread” ■jnade from a very thick dough, to which butter, e-ar. orange-peel, and spices, are added. (See * 'OEHDREAD.) r n France a number of different kinds of bread are made. The “pain bis” is the coarsest sort, and is made of a mixture of groats and wheat flour; the “ pain bis blanc” is made of a mixture of oatmeal and wheat flour; the “pain blanc” of flour from which the finest portion has been sifted ; the “ pain mollet,” or soft bread, is made of the purest wheat flour, from the finest grain; the “pain chaland,” made from the same materials as the last, but the paste is pounded; the “ pain cliapale” is a small variety of bread, similar to the French or roll bread of England ; the “pain cornu” is a kind of small bread, named from being done up into four-cornered pieces; the “ pain de la reine ” is another variety of small bread, and the “ pain gruau” is a bread which has been made of late years in Paris, prepared from the small granular particles separated from the best wheat after a slight grinding. The French have also their soup bread and their country white bread, besides several other varieties, not mentioned in the above list. In the manufacture of white bread from dam¬ aged or inferior flour, a large quantity of alum is employed by the bakers, but with the best flour no alum is required. The utmost beauty, sponginess, and sweetness, may be given to bread without the addition of one particle of alum, provided the best materials are employed. As such is not, however, generally the case, it is a common practice with the bakers to introduce 4 or 5 oz. of alum to every sack of flour, or about 1 oz. to each bushel. The method of detecting this adulteration will be pres¬ ently explained. The proper quantity of salt to be used is 6 or 7 lbs. to the sack, or 1£ lbs. to the bushel. 1 sack of the best flour, and 6 lbs. of salt, ought to yield about 360 lbs. of good bread, and a sack of seconds 345 to 350 lbs. of bread. Wheaten bread, made of pure materials, is one of the most wholesome articles of food, and has been justly termed the staff of life. When well fermented and baked, it is very easy of digestion. It should never be eaten till it has stood 24 hours after being taken out of the oven, as newer bread is apt to disagree with the stomach, frequently pro¬ ducing flatulence, heartburn, and indigestion. Adult. This is often carried to a fearful extent: Mr. Accum says, “ The bakers’ flour is very often made of the worst kinds of damaged foreign wheat, and other cereal grains mixed with them in grinding the wheat into flour. In this capital, no fewer than six distinct kinds of wheaten flour are brought into the market. They are called fine flour, seconds, middlings, fine middlings, coarse middlings, and twenty-penny flour. Common gar¬ den beans and peas are also frequently ground up among the London bread flour. “ The smallest quantity of alum that can be employed with effect to produce a white, light, and porous bread, from an inferior kind of flour, I have my own baker’s authority to state, is from 3 to 4 oz. to a sack of flour weighing 240 lbs.” “ The following account of making a sack of five bushels of flour into bread, is taken from Dr. P. Markham’s ‘ Considerations on the Ingredients used in the Adulteration of Flour and Bread,’ (p. 21:) 5 bushels of flour; 8 oz. of alum ; 4 lbs. of salt; £ gallon of yeast, mixed with about 3 gal¬ lons of water. “ Another substance employed by fraudulent BRE 136 BRE bakers is subcarbonate of ammonia. With this salt they realize the important consideration of producing light and porous bread from spoiled, or, what is technically called, sour flour. This salt, which becomes wholly converted into a gaseous substance during the operation of baking, causes the dough to swell up into air bubbles, which carry before them the stiff dough, and thus it renders the dough porous; the salt itself is at the same time totally volatilized during the operation of baking. . . Potatoes are likewise largely, and perhaps con¬ stantly, used by fraudulent bakers, as a cheap in¬ gredient, to enhance their profit. . . . There are instances of convictions on record, of bakers hav¬ ing used gypsum, chalk, and pipeclay, in the man¬ ufacture of bread.” A gentleman, lately writing from the north of England, says that he found in one sample of flour which he recently examined, upwards of 16 per cent, of gypsum, and in another 12 per cent, of the same earth. Sometime since it was discovered that some of the bakers in France and Belgium added blue vitriol to the.r dough to make it take more water. It is said that they dissolved 1 oz. of this sulphate in a quart of water, and added a wine-glassful of this solution to the water necessary to make about 50 41b. loaves. To the credit of the English ba¬ ker, no such poisonous materials have ever been found mixed with his bread. This fraud may be discovered by boiling a little of the bread in water, to which 5 or 6 drops of nitric acid have been added, and testing the filtered liquor with prussiate of potash, which will give a brown precipitate if copper be present. Alum may be detected by boiling the bread in water, and adding a little chloride of barium or lime water, or a little water of ammonia, either of which will produce a white precipitate. Chalk, ■whiting, burnt bones, plaster of Paris, and similar substances are easily detected by burn¬ ing a little of the flour or bread in a clean open vessel, when the amount of ashes left will indicate the quantity of adulteration. The quantity of ashes left by genuine flour is very trifling indeed. Caution. If you purchase bread from the ba¬ kers, by all means buy the best. When you make it yourself, however, various additions may be made of a wholesome kind, that will render it cheaper. Thus mashed potatoes, ground bran, potato farina, and several other articles may be added at pleasure. Mixing the flour up with a decoction of bran, pumpkins, Iceland moss, and some other similar substances, has been recom¬ mended, and it is said that flour so mixed will yield one quarter more bread than when water alone is used, and that it will keep good for some time. BREAD, BEE. This is the matter collected by the bees to form the bottom of the hive ; it re¬ sembles a mixture of rosin and wax ; its fumes are thought to be anti-asthmatic. BREAD, BRAN. Prep. I. Mix wkh £ a peck of flour, containing the whole of the bran, a J of a pint of small-beer yeast, and a quart of lukewarm water; stir it well with a wooden spoon until it becomes a thick batter, then put a napkin over the dough, and set it about three feet from the fire, until it rises well. Add, if requisite, a little more warm water, strew over it a tablespoonful of salt! and make the whole into a stiff paste. Put it t the fire, and when it rises, again knead it into tli dough. If baked in tins, the loaves will be im proved. II. To every pound of flour add Jib. of brar and proceed as above. BREAD, EXTEMPORANEOUS. Prep. 1| (Ammoniacal Bread.) Dissolve 1 oz. of sesqui carbonate of ammonia in water, sufficient to mak 7 lbs. of flour into a dough, which must be forme into loaves and baked immediately. II. Divide the flour (8 lbs.) into two portions mix up the first with water, holding in solutio 2 oz. of bicarbonate of soda, and the second wit the other portion, to which 1 oz. of muriatic acij has been added. When each mass of dough ha! been separately well kneaded to a proper consist; ence, mix them together (perfectly) as quickly t possible ; form the mass into loaves, and bake in mediately. Remarks. This bread is considered very whole some. It contains no yeast. BREAD, FRENCH. Prep. I. Put 1 pint o milk into 3 quarts of water. In winter let it t| scalding hot, but in summer, little more than milk warm: put in salt sufficient. Take IJ pints oj good ale yeast, free from bitterness, and lay it in gallon of water'the night before. Pour off tit yeast into the milk and water, and then break i! rather more than J lb. of butter. Work it well ti; it is dissolved ; then beat up 2 eggs in a basin, an; stir them in. Mix about 1J pecks of flour wit! the liquor, and, in winter, make the dough prett stiff, but more slack in summer ; mix it well, an the less it is worked the better. Stir the liqiif: into flour, as for pie-crust, and after the dough j made cover it with a cloth, and let it lie to rise while the oven is heating. When the rolls t loaves have lain in a quick oven about a quart: of an hour, turn them on the other side for aboi: a quarter of an hour longer. Then take them oij and chip them with a knife, which will make ther; look spongy, and of a fine yellow, whereas raspini takes off this fine color, and renders their look lest inviting. II. Proceed as for the best bread ; use the fines flour, and moisten it with a little milk. BREAD, FRENCH COUNTRY WHITE This is made without yeast. BREAD, FRENCH SOUP. This is mad; by adding 1 lb. or more of salt to each sack, i the place of yeast; and it is baked in thin loaves so as to be nearly all crust, by which means it be! comes more soluble in the hot soup. BREAD, FROM AMERICAN FLOUI This flour requires nearly twice as much water tl make it into bread, as that made from EnglisJ wheat, and is therefore much more economica 14 lbs. of American flour will make 21J lbs. o bread, but the best sort of English flour produce; but 18J lbs. (Mrs. Rundell.) BREAD, FROM GRAINS. “ Birkenmayei) a brewer of Constance, has succeeded in manufaCi turing bread from the farinaceous residue of bee 10 lbs. of this species of paste, 1 lb. of yeast, 5 lb] of ordinary meal, and a handful of salt, produc 12 lbs. of black bread, both savory and nourishing- BREAD, ( For one sack.) Flour 1 sack; sa BRE 137 BRE lbs.; water, sufficient quantity; yeast 4 pints, issolve the salt in 3J gallons of the water, (warm,) jien add a little of the flour and the whole of the i:ast; make a dough, and keep it in a warm place itil it rises, then add more flour and warm water the same way, and work again ; after 3 or 4 iurs add the remainder of the flour, and sufficient ater to bring the dough to a proper consistence, hen the whole mass of dough is in a proper state, is to be cut into loaves and baked. Remarks. The bakers employ alum in making eir bread, as it not only makes the dough more tentive of moisture, but improves the color of the cad. The proportion is usually 6 or 8 oz. of alum r sack, or even more. By this process a sack of flour will produce from :5 to 350 lbs. of well-baked bread, or if slack - ked, from 370 to 385 lbs. of crumbling bread. BREAD, HICK’S PATENT. This is merely ead made in the common way, but baked in an en so arranged that the vapors arising during e process may be condensed in a suitable re¬ iver. The condensed liquor is a crude, weak ait, produced during the fermentation of the ead. The product will not pay the expense and luble of the collection. BREAD, HOUSEHOLD. ( Economical ead.) Prep. I. Remove the flake bran from b flour, and boil 5 lbs. of it in 4 gallons of water, til it is reduced to 3 J gallons ; strain. With is liquor knead 56 lbs. of the flour, adding salt d yeast as for other bread. Bake the loaves for hours. (Rev. Mr. Haggett.) II. Mix 7 lbs. of flour with 3 lbs. of mealy po- oes, previously well mashed, add 2 or 3 spoon- s of salt, and make a dough with water ; then ill work it with 3 or 4 spoonfuls of yeast, and af- ' 4 hours bake it. BREAD, IMPROVEMENT OF. A i oz. of rbonate of magnesia added to the flour, for a 4 loaf, materially improves the quality of the )ad, even when made from the worst new see¬ ds flour. (Professor E. Davy.) This addition is rfectly innocent. BREAD, ICELAND MOSS. This vegetable iy be made into bread, either alone, or mixed th flour. It is used, in the first case, in the te of meal, in the same way as flour; in the lond case, 7 lbs. of it are directed to be boiled in or 13 gallons of water, and employed to make lbs. of flour into dough, which is then fermented d baked in the usual way. It is said that the ive quantity of flour will produce, in this way, ) lbs. (?) of good household bread, whereas the ne flour, treated in the usual way, would not 'duce more than 80 lbs. A simpler mode of jiking this bread, is to mix 1 lb. of lichen meal h 3 j to 4 lbs. of flour. The bitterness of the ;ien is extracted by soaking it in cold water. BREAD, LEAVENED. Prep. Take about os. of dough of the last making, which has been |3ed by barm ; keep it in a wooden vessel, cov¬ 'd well with flour. This will become leaven en sufficiently sour. Work this quantity into a :k of flour with warm water. Cover the dough | 36 w ith a cloth, or flannel, and keep it in a rm place ; further, mix it next morning with 2 "3 bushels of flour, mixed up with warm water 11 a little salt. When the dough is thoroughly made, cover it as before. As soon as it rises, well knead it into loaves. Observe in this process, that the more leaven is put to the flour, the lighter the bread will be, and the fresher the leaven, the less sour will it taste. BREAD, PARIS WHITE. Prep. To 80 lbs. of the dough, before the yeast was added, from yesterday’s baking, add as much lukewarm water as will make 320 lbs. of flour into a thin dough ; as soon as this has risen, 80 lbs. are to be taken out and reserved in a warm place as leaven for the next baking, and 1 lb. of dry yeast, dissolved in warm water, is to be added to the remaining por¬ tion, which is immediately made into loaves, and shortly afterwards baked, the loaves being placed in the oven without touching each other, that they may become crusty all round. BREAD, POTATO. Prep. I. To mealy po¬ tatoes, well mashed, add an equal quantity of dough, made with flour, then add a proper quan¬ tity of yeast, and mix in as much potato farina, or wheat flour, as will suffice to bring it to a proper consistence. Ferment and bake, as usual. II. Mix equal parts of potato starch and finely- pulped potatoes, and work them into a dough over night, adding the proper quantity of yeast; the next morning work in the same quantity of potato starch, mashed potatoes, and wheat flour, adding as much hot water as may be required ; let it stand to rise, then work it well, cut it into loaves, and in 2 hours put them into the oven. BREAD, SOURNESS IN. (To rectify.) When the dough has become sour from the fer¬ mentation proceeding too far, or the flour being of inferior quality, the addition of about a \ oz. of carbonate of magnesia, or a little carbonate of soda, will remove it. When it arises from the sourness of the yeast, this method is especially applicable. BREAD, STEAM-BAKED, (d la Vienne.) It has been known for some time at Vienna, that if the hearth of an oven be cleaned with a moist¬ ened wisp of straw, broad baked therein imme¬ diately afterwards presents a much better appear¬ ance, the crust having a beautiful yellow tint. It was thence inferred that this peculiarity must be attributed to the vapor, which being condensed on the roof of the oven, fell back on the bread. At Paris, in order to secure with certainty so desirable an appearance, the following arrangement is prac¬ tised :—The hearth of the oven is laid so as to form an inclined plane, with a rise of about 11 inches in 3 feet, and the arched roof is built lower at the end nearest the door, as compared with the far¬ thest extremity. When the oven is charged, the entrance is closed with a wet bundle of straw. Bv this arrangement the steam is driven down on the bread, and a golden-yellow crust is given to the bread, as if it had been previously covered with the yelk of an egg. (Hbgen Correspondent, Sept. 27. Ann. of Chym. and Prac. Pharm.) BREAD, TO SWEETEN, ( WI thoot Su¬ gar.) It is not generally known that pure starch added to flour and made into dough, will be par¬ tially converted into a species of sugar during the process of fermentation and baking, and produces sweet wholesome bread. From the experiments of Dr. Colquhoun, it appears that starch arrow- root, farina of potatoes, or similar amylaceous sub¬ stances, made into a jelly with hot water, may be BRE 138 BRE employed for this purpose with advantage. It is only necessary to mix the flour up with the jelly, instead of mere water, to add yeast and salt, and to bake in the common way. Dr. Percival has re¬ commended the addition of salep for this purpose. 1 oz. of salep dissolved in 1 quart of water ; 2 lbs. of flour; 80 grains of salt, and 2 oz. of yeast, gave 3 lbs. 2 oz. of good bread; but the same weight of materials, without the salep, gave only 2 j lbs. If too much salep be added, however, it will give its flavor to the bread. BREAD, WHITING’S, (Patent.) This is made by dividing the dough into two portions ; to the one a little carbonate of soda is added, to the other, a little dilute muriatic acid ; they are both well kneaded separately, then mixed together, formed into loaves, and baked immediately. No yeast is used. BREATH, FCETID. Scarcely any thing is more disagreeable or disgusting than a stinking breath. Various means have been proposed to re¬ move this annoyance, depending principally on the administration of aromatics, which by their odor might smother it for a time ; but these require con¬ tinual repetition, and are liable to interfere with the functions of digestion. The real cause of a stinking breath is either a diseased stomach or ca¬ rious teeth ; when the former is the case aperients should be administered ; and if these do not suc¬ ceed, an emetic may be given, followed by a dose of salts, or castor oil occasionally. When rotten teeth are the cause, they should be removed; or, if this be impossible, they should be kept clean. Dirty teeth often cause the breath to smell. The use of the tooth-brush should be a daily habit. Occa¬ sionally rinsing out the mouth with a little clean water, to which a few drops of a solution of chlo¬ ride of lime, or chloride of soda, has been added, is an effective method. The following lozenges have also been recommended:— Gum catechu 2 oz.; white sugar 4 oz.; orris powder 1 oz.; make them into a paste with mucil¬ age, and add a drop or two of neroli. One or two may be sucked at pleasure. BREAKFAST POWDER. Syn. Rye Cof¬ fee. Dillenius’s ditto. Hunt’s Economical Breakfast Powder. Rye roasted along with a little fat. Use. As a substitute for foreign coffee, of which it is one of the cheapest and best. BREE’S ANTI-ASTHMATIC PLASTER. Prep. Simple diachylon 1 oz.; powdered camphor and powdered opium, of each \ oz.; sweet oil J a teaspoonful. Proc. Melt the plaster with the oil, then remove the vessel from the fire, and stir in the powders; spread it on leather before it gets cold. Remark. It is better made with only half the above quantity of opium. BREWING. The art of making beer. General notice. Before entering on a description of the process of brewing, it will be necessary to notice the apparatus and materials required for its conduct. The apparatus consists of, 1. A copper or boiler capable of holding fully two-thirds of the quantity proposed to be brewed; with a gauge-stick to determine the number of gallons of fluid at any given depth therein. A cop¬ per holding about 140 gallons is a convenient size for brewing a quarter of malt. 2. A masli-tub, or tun, capable of containiii rather more than the copper. 3. One or more tuns, or vessels, to ferment tlj beer in. 4. Three or four shallow coolers to reduce tli wort as rapidly as possible to a proper temperatu for fermenting. 5. One or two copper or wooden bowls, forbai ing, &c. 6. A thermometer with a scale reaching fro: zero to above the boiling point of water. 7. A suitable number of casks (clean) to co.t tain the beer. 8. One or more large funnels, or tunners. 9. Two or more clean pails. 10. A hand-pump of a size proportionate to tit brewing. These articles will vary in value from XlO u; wards, to many hundreds, according to the exte of the brewing; but the whole of them, necessat for a private family, may be bought for less th the former amount. By proper care they will hi for 30 or 40 years, and still be in a useful sta The place where these vessels are kept, and t operations carried on, is called the “ Brewhouse. The materials necessary to brew beer are, go malt, hops, and icater, and a little yeast. The malt is bruised or crushed in a mill befc brewing, that it may be acted on the more read 1 by the water. It should not be ground too sm: as it would then make the wort thick ; the crus ed malt may advantageously lie for a few days a cool situation, by which it will attract a considi able quantity of moisture from the air, and cons quently its soluble portion will be the more eas dissolved out by the water used in mashing. Pi malt may be used coarser than amber or hroi malt. A bushel of malt should make a bushel a a quarter when ground, and a quarter should yi< between 9£ and 10 bushels, the quantity sligh varying according to the degree of bruising it 1 undergone. On the large scale, malt is ground crushing mills, furnished with iron rollers ; and a small scale, by wooden rollers or small m worked by hand. For private brewing, the m is generally bought ready ground, for convenier sake. (See Malt.) The hops should be those of the previous seas* and for general purposes grown in Kent; but the finer sorts of malt liquor, East Kent hops shoi; bo used; and where it is intended to be kept some long time, those known by the names j Country's, Alton's, or Farnham Hops must i employed. The quantity of hops required to given measure of malt varies from 2 lbs. to 8 1! of the former, to 1 quarter of the latter, accordi to the nature of the brewing. For good stro beer, 4 lbs. or 4J lbs. is usually sufficient, but wb! the liquor is very strong, and it is intended to highly aromatic, and to be kept for a long period lb. of hops may be used to every bushel of malt, 8 lbs. to the quarter. Mild porter has about 3 I to the quarter, and weak common beer has f quently only about | lb. of hops to the bushel i malt. A portion of hops is also frequently adc to the finer sort of beer, after it is casked, as shall presently explain. The water should be soft and clear, the yc sweet and good, and all the vessels and casks b BRE 139 BRE tuseet and clean. If this be not the case, with the atter especially, the best brewing in the world will >e useless. Process of brewing. This may be divided nto I. The mashing. This operation consists in ilacing the ground or bruised malt in a large tub >r “ tun," known by the name of the “ mash-tun,” nacerating it for some time in hot water, and lastly drawing off the wort from a hole in the bottom, iver which a bunch of straw, or a strainer, or false iottom, is placed, to prevent the malt passing out ilong with the liquor. During the process of mash- ng, a peculiar principle, called by chemists dias- ase, reacts upon the starch also contained in the nalt, and converts it first into a species of gum, ailed by the French chemists “ dextrine,” and hen into a species of sugar resembling that pro¬ duced by the action of sulphuric acid. The greater he quantity of starch converted into sugar in this vay, the stronger and finer will be the wort. It here fore becomes a desideratum with the brewer lo mash at a temperature that will most fully pro- note this object. It has been found that the best jemperature for this purpose varies from 157° to 60°, but when more than one liquor is used, the irst should be something lower than the former, jhe next may be between the two, and the third nay slightly exceed the latter, or be about 165° r 170°. The action of the first mash is merely (o extract the sugar contained in the malt already (armed ; that of the second to convert the starch jito sugar by the action of the diastase ; the third p fully complete this object, as well as to carry way the remaining portions of extract. The mashing is usually performed by filling the opper with water, and as soon as it acquires he temperature of 145° in summer, or 167° in ■‘inter, 45 gallons are run off into the mash-tun, jnd 1 quarter of crushed malt gradually thrown in nd well mixed by laborious working, until it bo¬ urnes thoroughly incorporated and no lumps re¬ gain ; the agitation is then continued for 30 or 40 nnutes, when 36 gallons of water from the boiler, t a temperature of 200°, are added, and the whole gain well agitated until thoroughly mixed. The lash-tun is now closely covered up, and allowed :> stand for an hour or an hour and a half. At le end of this time the tap is set, and the wort is rawn off into the “ underback,” and generally mounts to about 50 to 52 gallons: 60 gallons of rater, at a temperature of 200°, are next added to ie mash-tun, previously drained well, and after ;ing well worked, the whole is covered up as be- (Te. This mash is allowed to remain for an hour, hen it is drawn off, and the malt again drained •ady for the third mash. This time only 35 gai¬ ns of water are added at 200°, and allowed to and for j an hour, when it is run off in the same ,ianner as before, and the malt allowed to drain, he worts are now ready for boiling. In some cases only the first and second mash is ted for strong beer, and the third kept for table, ' as water to mash a fresh quantity of malt with, t Scotland (see Scotch Ale) the brewer only ashes once, and afterwards washes his malt by equent showers or “ sparges” of water, by which > gets a wort of greater strength in proportion to i quantity. In operating as above, the average or mean temperature of the first mash is 145°, of the second 170°, and of the third 180°. In win¬ ter the mean temperature may be reckoned as 6 or 7° lower. A quarter of malt in this way will produce a wort having a specific gravity by the saccharometer of 1-234, or equal to 84 lbs. of ex¬ tract. (See Saccharometer.) It is calculated that 32 gallons of the water employed in the mashing remain in the grains af¬ ter the wort is drawn off! II. Boiling. The wort is next transferred to the copper, and heated to the boiling point as soon as possible. In large breweries where several cop¬ pers are employed, the first mash is no sooner run into the underback, than it is transferred to the wort copper, and immediately boiled, and the suc¬ cessive mashings added as soon as drawn off; but in private houses, where there is only one copper, the boiling cannot be commenced until the water for the last mashing is removed. In some cases the worts are brewed separately, thus producing 2 or 3 qualities of beer, viz. strong ale or stout, beer, and table beer. No sooner has the boiling commenced than the hops may bo added, and the boiling continued for 2 or 3 hours or more. In some breweries the beer is boiled for several hours, and in Belgium it is said that this is even con¬ tinued for 10 or 12 hours, but too much boiling drives off the flavor of the hops. In general, two hours good boiling will be found sufficient. In small brewings the first wort should be sharply boiled for 1 hour, and the second for 2 hours. But if intended for beer of long keeping, the time should be extended half an hour. The hops should be strained from each preceding wort, and re¬ turned into the copper with the succeeding one. Between the boilings the fire should be damped with wet cinders, and the copper door set open. For small-beer only half an hour is necessary for the first wort, 1 hour for the second, and 2 hours for the third. It is reckoned that J to T ’ fT part of the wort is dissipated in steam during the process of boiling, but this must of course depend altogether on the evaporative power of the boiler and the length of time the boiling is continued. III. Cooling. The boiling being finished, the wort is run off from the copper into the hopback, which is furnished with a strainer to keep back the hops. It is then pumped into large square shallow vessels called “ coolers," where it is ex¬ posed to a good current of air to cool it down to a proper fermenting temperature as quickly as pos¬ sible. This is of the utmost importance for the success of the brewing. The wort should be laid so shallow as to cool within 6 or 7 hours to the temperature of about 60°. In warm weather, the depth should not exceed 3 or 4 inches; but in cold weather it may be 5 or 6 inches. As soon as the heat has fallen to about 60°, it should be in¬ stantly tunned and yeasted. It is reckoned that by the joint evaporation from the boilers and coolers, there is a loss of about 40 gallons per quarter. In private families a good way is to bring the wort from the copper in pails, and to pour it into a basket or a hamper, set over the coolers, by which means the hops will be retained, and the beer run through clear. * BRE 140 BRE IV. Fermentation. When the wort is suffi¬ ciently cool, it is run into the fermenting tuns or vessels, which in small brewings may be casks, with one of their heads removed. These are called “ gyle tuns,” and should not be more than § full. The yeast, previously mixed with a little wort, and kept until this latter has begun to fer¬ ment, may now be added, and the whole agitated well; the tun should then be covered up, until the fermentation is well established. During this pro¬ cess the temperature rises from 9° to 15°. The quantity of yeast employed, and the tem¬ perature of the wort when it is added, differ in different breweries and for different kinds of beer. From J to 1§ of yeast, taken from a previous brewing of the same kind of beer, is the quantity usually employed. The higher the temperature the less yeast necessary. In England, the tem¬ perature at which the yeast is usually added, varies from 55° to 65° Fahr. In cold weather, the heats in the coolers should be 5° or 6° higher than in mild and warm weather. For ale, in cold weather, it should be tunned as soon as it has fallen to 60° in the coolers. For porter, to 64°, and for table beer to 70° ; and in warm weather, strong beer should be 4° or 5° less, and table beer 7° or 8°. Care should be also taken that the worts do not get cold before the yeast is mixed to produce fermentation. The common rule for mix¬ ing the yeast is ljlbs. to every barrel of strong beer wort, and 1 lb. to every barrel of table beer wort. The commencement of the fermentation is in¬ dicated by a line of small bubbles round the sides of the tun, which, in a short time, extends over the surface. A crusty head follows, and then a fine rocky one, followed by a light frothy head. In the last stage, the head assumes a yeasty ap¬ pearance, and the color is yellow or brown, the smell of the tun becoming strongly vinous. As . soon as this head begins to fall, the tun should be skimmed, and the skimming continued every two hours till no more yeast appears ; this closes the operation, and the beer should then be put into casks, or, in technical language, “ cleansed.” A minute attention to every stage of this process is necessary to secure a fine flavor and a brilliant beverage. In Scotland the temperature at which the yeast is added, is generally much lower than in Eng¬ land ; for ale, it is from 51° to 52°, and the whole process is conducted in the cooler part of the year, so that the temperature seldom rises higher than 65° or C6°. The Bavarian beer, so much cele¬ brated on the continent, as well as the finest kinds of East India ale, are fermented at very low tem¬ peratures. It may be generally regarded as a rule, that the lower the temperature, and the slower, more regular and less interrupted the process of fermen¬ tation, the better will be the product and the less likely to change by age. More yeast is required in winter than in summer. Should the fermenta¬ tion become slack in the gyle tun, a little more yeast is frequently added, and the whole is roused up ; but on the contrary, should the temperature rise considerably, or the fermentation become too active, the wort should be cooled a little and skimmed, or at once cleansed. V. Cleansing. When the fermentation has proceeded to a certain extent, the liquor under-: goes the operation called “ cleansing.” This con¬ sists in drawing it off from the gyle tun into other: vessels, or casks, set sloping, so that the yeast, as it forms, may work oft’ the one side of the top, and 1 fall into the vessel placed below to receive it. In small brewings, the beer is often at once trans¬ ferred from the gyle tun to the store casks, which, are sloped a little until the fermentation is over, when they are skimmed, filled, and bunged up When the operation of cleansing is not employed : the yeast is removed from the surface of the gyle tun with a skimmer, and the clear liquor drawn off into the store casks. The process of cleansing should always com mence as soon as the gravity of the liquor falls tel 10 or 11 lbs. per barrel, which it usually does inj about 48 hours, provided the fermentation ha; been well conducted. Some brewers add \ tei J lb. of wheat or bean flour to the beer in the gyle-tun, shortly before cleansing, to quicken the discharge of yeast, but it is not clearly ascertained whether such a plan be advantageous or the con trary. VI. Storing. As soon as the fermentation ii concluded, which generally takes from 6 to 8 days or more, the clear liquor is drawn off into the ston casks, or vats, which are then closely bungee down, and deposited in a cool cellar. VII. Ripening. After a period, varying fron 1 to 12 months, or more, according to the nature of the brewing, the liquor will have become fine and sufficiently ripe for use. All the attention re quired during this interval, is to look occasional!) to see that there is no leakage, and to open the vent holes, should any oozings appear betweei the staves of the casks. VIII. Fining. It frequently happens that mal liquor, especially porter, with all the care bestow ed upon it in brewing, will not turn out sufficientl; fine to meet the taste and eye of the consumer in which case it is usually subjected to the opera tion of “ clarifying." For this purpose 1 oz. of isinglass is put into 1 quart of weak vinegar, o still better, hard beer, and when dissolved, a suf ficient quantity of good beer may be added t« make it measure 1 gallon. This mixture is callef “ finings1 to 2 pints of which is the prope quantity for a barrel. The method of using it, i to put the finings into a bucket, and to gradually add some of the beer, until the bucket is thref parts full, during which time it is violently agitatei: with a w'hisk, and this is continued until a goo; frothy head is raised upon it, when it is tlirowi into the barrel of beer, and the whole well rum maged up, by means of a large stick shoved in a the bunghole. In a few days the beer will usual ly become fine. In some bad sorts of beer isinglass will have a effect. This may be ascertained beforehand, b; trying some in a long glass tube, or vial, with ij little of the finings. These should be well shakei together, and then set aside for a short time, whe it will be found that the finings will rise to th top, leaving the central portion of the beer cleat if it be in a proper condition for clarifying; but ii on the contrary, they sink to the bottom, and th liquor still keeps foul, no quantity of finings, how BRE 141 BRE ever great, will ever clarify it. This latter defect may be remedied by proceeding to fine it after the manner above described, and then adding, after ' the finings have been well rummaged up, either 1 i spoonful of oil of vitriol, or gum catechu, dissolved in i a pint of warm water, again rummaging well ! for a quarter of an hour. Or 1 or 2 oz. of tincture of catechu may be used instead, mixed with a lit¬ tle water. Either of these additions acts chemical¬ ly on the finings, in the same way as good beer | does, precipitating them along with the foulness, j and thus brightening the liquor. The addition of | a handful of hops, previously boiled for 5 minutes ! in a little of the beer, and then added to the barrel, i and the whole allowed to stand for a few days, i before proceeding to clarify it, will generally have the same effect. Concluding Remarks. The nature and varie¬ ties of beer, • Give the cloth a mordant of alum and tartar, an pass it through a madder bath, and afterwards rough a bath of weld or fustic, to which a little n liquor has been previously added. In this way ery shade from mordorc and cinnamon to dark esnut may be dyed. 1- Boil 1 lb. of fustic chips for 2 hours, and pass a cloth through the bath for 1 hour, take it out d drain, then add 1 \ oz. of green copperas, and b. of good madder, and pass the cloth again :'ough the bath, until the proper tint is produced, us makes bronze browns, but by varying the ^portion of the mordant, other shades may be iduced. II. ( For Silk.) a. Give the silk a mordant as fore described, then dye in a bath made by mix- p the equal parts of decoction of logwood, fustic, d Brazil wood. The shade may be varied by j x >ng the decoctions in different proportions. 1 azil wood reddening, logwood darkening, and Stic yellowing, the tint. d- Dissolve 4 oz. of annotto and 1 lb. of pearl- 19 ash in boiling water, and pass the silk through it for 2 hours, then take it out, squeeze it well and dry; next give it a mordant of alum, and pass it first through a bath of Brazil wood, and after¬ wards through a bath of logwood, to which a little green copperas has been added; wring it out and dry ; afterwards rinse well. III. ( For Cotton and Liven.) a- Give the pieces a mixed mordant of acetate of alumina and acetate of iron, and then dye them in a bath of madder, or madder and fustic. When the ace¬ tate of alumina predominates, the dye has an amaranth tint. The iron darkens it. ()■ First gall the goods, then turn them for a short time through a black bath, next give them a mordant of sulphate of copper, and pass them through a decoction of fustic, afterwards through a bath of madder, and again through the solution of sulphate of copper; drain, dry, and rinse well, then finish with a boil in soap and water. This gives a chesnut brown. y. First give a mordant of alum, then pass the goods through a madder bath, and next through a bath of fustic, to which a little green copperas has been added. This gives a cinnamon brown. Remarks. Browns may be also dyed at once, by what are called substantive or direct dyes ; thus— I. Decoction of oak bark dyes wool a fast brown of various shades, according to the quantity employed. If the cloth be first passed through a mordant of alum, the color is brightened. II. Infusion or decoction of walnut peels dyes wool and silk a brown, which, like the preceding, is brightened by alum. The older the liquor the better. III. Horse-chesnut peels also give a brown. A mordant of muriate of tin turns it on the bronze, and sugar of lead the reddish brown. IV. Catechu, or terra japonica, gives cotton a brown dye ; blue vitriol turns it on the bronze, and green copperas darkens it, when applied as a mor¬ dant, and the stuff - dyed in the bath boiling hot. Acetate of alumina as a mordant brightens it. The French color, called “ carmelite,” is given with 1 lb. of catechu, 4 oz. of verdigris, and 5 oz. of sal ammoniac. V. Sulphate or muriate of manganese, dissolved in water with a little tartaric acid, gives the bronze tint called “ solitaire.” The stuff, after being passed through the solution, must be turned through a weak lye of potash, and afterwards through an¬ other of chloride of lime, to brighten and fix it. VI. Prussiate of copper gives a bronze or yel¬ lowish-brown to silk. The piece well mordanted with blue vitriol, may be passed through a solution of prussiate of potash.. BROWN PIGMENTS. The principal and most useful of these are, umber and terra di sienna, both burnt and raw. Brown may also be made of almost any shade, by the admixture of blacks with reds and yellow, or with greens, in different pro¬ portions. BROWNING, (in Cookery.) A fluid prepar¬ ation used to color and flavor gravies, soups, &c. Prep. I. Melt 4 oz. of sugar in a frying-pan, or other convenient vessel, with water, add 1 oz. of butter, and continue the heat until the whole is turned quite brown; then pour in 1 pint of port BRU 146 BUG wine, stirring well all the time, and remove the pan from the fire. When the whole of the roasted sugar is dissolved, pour it into a bottle, and add J oz. each of bruised pimento and black pepper ; 6 shalots cut small; a little mace and finely-grated lemon-peel; and a quarter of a pint of mushroom catsup. Digest for a week, occasionally shaking; then strain through a piece of muslin, and preserve for use. II. Instead of port wine use water, and add a glass of spirits. III. Sugar coloring 1 pint; salt ^ lb.; mush¬ room catsup J pint; add spice. IV. Lump sugar (powdered) 2J lbs.; salad oil ^ lb. ; heat in an iron vessel until quite brown, then add port wine 1 quart; Cape wine 3 quarts; shalots 6 oz.; mixed spice 4 oz.; black pepper 3 oz. ; mace 1 oz.; salt f lbs.; lemon juice | pint; catsup 1 quart. V. Good spirit, or sugar coloring, and mushroom catsup, of each 1 gal.; Jamaica pepper, black pep¬ per, and shalots, of each 4 oz.; cloves, cassia, and mace, bruised, of each f oz.; boil in a covered vessel for 5 minutes, then digest for 14 days, and strain. BROWNING FOR GUN BARRELS. Prep. I. Mix 1 oz. each of aquafortis and sweet spirits of nitre ; 4 oz. of powdered blue vitriol; 2 oz. of tincture of iron, and water, 1 \ pint; agitate until dissolved. Use. Rub this on the barrel, previously well polished, and afterwards cleaned off with whi¬ ting to remove the oil. Let it remain till the next day, then rub it off with a stiff brush. The liquid may be again applied until a proper color is pro¬ duced. When this is the case, wash in pearlash water, and afterwards in clean water, and then polish, either with the burnisher or with bees¬ wax ; or apply a coat of shellac varnish. (See below.) II. Blue vitriol and sweet spirits of nitre, of each, 1 oz.; water 1 pint; dissolve as last. III. Mix equal parts of butter of antimony and sweet oil, and apply the mixture to the iron pre¬ viously warmed. Remarks. The varnish used for gun barrels, af¬ ter they are bronzed, is made by dissolving 1 oz. of shellac and one or two drachms of dragon’s blood, in a quart of alcohol; and filtering the so¬ lution through blotting paper into a bottle, which must be kept closely corked. BRUCINE. Syn. Brucia. Brucina. Vomi- cina. A vegetable alkali, discovered by Pelletier and Caventou, in the bark of the Brucia anti- dysenterica, and afterwards combined with strych¬ nia in nux vomica. Prep. Digest ether on the powdered bark of brucia antidysenterica, to separate a fatty matter • strain, add alcohol at 36° Baume; digest, filter' evaporate to dryness; dissolve the mass in water, add liquid subacetate of lead; filter, pass sulphu¬ rated hydrogen gas through the clear liquor; filter again, and add calcined magnesia; filter again, wash the sediment very slightly with cold water, dry, digest in alcohol, filter, and distil off the spirit! To purify the brucine, add a solution of oxalic acid, crystallize, add a mixture of alcohol at 40° Baume, and ether at 60°, to extract the coloring matter, then dissolve the oxalate of brucine in water, add calcined magnesia, filter; digest the sediment in alcohol, filter, and let the spirit evap orate by exposure to the air. Prop., Use, ij-c. -The crystals thus obtained an soluble in 850 parts of cold and 500 parts of boil ing water. When added to the dilute acids unti they are neutralized, brucia forms crystallizabh salts, easily obtained by evaporation. Of these the sulphate and bisulphate, the muriate, phos phate, nitrate and binitrate, acetate, oxalate, ami some others have been examined. Most of these' especially the first three or four, are very solubl in water. Its physiological effects are similar ti strychnia, but it is said to possess only T V of th strength of that alkali. According to Dr. Fus. and Professor Erdeman, it is not a distinct alka loid, but a compound of strychnia and resin. Dos: J gr. to 2 or 3 grs. daily, in the form of pills cj solution. It is given in similar cases to those fol which strychnia is prescribed: viz. paralysis, iip potence, and other affections of the nervous eye tem. It is a violent poison. Its antidotes are th; same as those for strychnia. Tests. Nitric acii gives it a fine red color, which is removed by anil phureted hydrogen and sulphurous acid. Iodi acid, chloric acid, and chlorine, also turn it red. BRUCINE, PILLS OF. Prep. Brucia grains; conserves of roses and liquorice powde of each, 1 scruple; mix and divide into 16 pill; Dose. 1 to 6 daily, at first, gradually increasin' the dose. BRUISES. Treat. These may be rubbed wit a little opodeldoc or soap liniment; or if the it; flammation be considerable, they may be washe with a little weak goulard water, or leeches nw be applied to the part. BRYONIN. A peculiar bitter principle, e: traded from the white bryony or mandrake rot It is obtained from the expressed juice by filtr. tion, evaporation to dryness, and re-solution in a cohol. It is a drastic purgative and poisonous, forms a yellowish white mass. BUBBLE AND SQUEAK, (in Cookery Prep. Cut slices from a cold round of beef; 1; them be fried quickly until brown, and put the into a dish to keep hot. Clean the pan from tli fat; put into it greens and carrots previous boiled and chopped small ; add a little butter, pej; per, and salt; make them very hot, and put the round the beef with a little gravy. Cold poi boiled is a better material for bubble and squeped by poulticing, and then opening with a ' cet; but this requires caution, and should be ii formed with care. BUNS. Prep. I. (Cross Buns.) To flour 2^ ■\, add sifted sugar J lb., and a little coriander Md, cassia, and mace, powdered fine, then make aste with butter £ lb., dissolved in hot milk £ a I t, work in 3 tablespoonfuls of yeast and a little * : i set it before the fire for an hour to rise, then | ke it into buns, and again set them before the 1 on a tin for half an hour; lastly, brush them 1 r with warm milk, and bake them to a nice I wn in a moderate oven. I. (Madeira.) Butter 8 oz.; 2 eggs ; flour b.; powdered sugar 6 oz. ; half a nutmeg, f ted ; powdered ginger and caraway seeds, each “aapoonful; work well together, then add sherry 'ie 1 glassful, and as much milk as required. ’ ke in tins in a quick oven. { II (Plain.) a. Flour 2 lbs.; butter | lb.; E i'ar 6 oz.; a little salt, powdered caraway and S ; ger; make a paste with yeast, 4 spoonfuls, and 'nn milk a sufficient quantity, then proceed as !’• To the last add currants, well washed, \ lb. i V. (Rich.) Dried and warm flour 3 lbs.; pow- fed sugar I lb.; butter 2$ lbs., melted and beat ' h rose water 4 oz.; form into a light paste, ' b | of a pint of yeast, and place it for an hour ( nse, then add a little candied lemon and orange I I, and 1 lb. of currants, and make the whole 1 > buns; set them before the fire for 40 minutes, 1 a wash them over with milk, and put a little f ted peel and a few caraway comfits on the top ‘each. BURGLARIES, TO PREVENT. “In ad¬ dition to the usual precautions of locks and bolts, alarum bells and firearms, three things have been found efficacious in preserving houses from nightly depredators. 1st. A light in the upper part of the house. 2d. A small dog, in a room on the ground floor, which offers the means of its running into a place of safety from its enemies: not to be fed too high, and allowed to sleep by day. 3d. Some ashes fresh from the fireplace spread before the door, underneath the window or other place. Thus the thieves’ shoes will creak, the dog will be roused and bark, and the fear of detection by the approach of the light, will deter rogues of common feeling. At least, should they enter, the dog can¬ not be readily come at to be slain ; and the scuffle occasioned by effecting this necessary prelude to robbery, will, in almost all cases, promote inter¬ ruption from within or without.” BURNS AND SCALDS. These are too well known to require description. Treat. When the injury is merely superficial, a little creosote may be applied to the part, and if it be a scald, the vesicle may be first pierced with a needle, and the aqueous fluid gently squeezed out. When creosote is not to be procured, a liniment formed with equal parts of soft soap, basilicon oint¬ ment, oil of turpentine and water may be used in¬ stead. When the part is very hot and painful, a poultice may be applied, on the surface of which a few drops of creosote, or the liniment, should be spread with a knife. This treatment will generally allay the pain, after which a dressing of any sim¬ ple ointment may be adopted. In many severe flesh burns which I have had the misfortune to receive, I poured creosote plentifully over the part, which produced scarcely any smarting or pain, as is frequently asserted, whilst it removed the burning sensation that previously existed, and the charred surface assumed a dry scabby appear¬ ance, which, by dressing with simple ointment, soon came off and left the part beneath both sound and healthy. If a poultice be applied, it is best to keep it on until the next day, when in general a little spermaceti ointment spread on a bit of soft linen may be used instead. Plunging the part into cold water immediately on the receipt of an injury of this kind will frequently prevent any further remedy being necessary. In all cases of bums and scalds, it is necessary to observe that if fever should ensue, laxative medicines, as castor oil and epsom salts, should be administered. BURNING LENS, CHEAP AND SIMPLE. Take two circular discs of plate glass, of the re¬ quisite dimensions, and place one at each end of a shallow tube ; an inch long will be quite sufficient for any size; they are kept in their position very firmly by means of screw clamps, in an analogous manner to the two lenses for showing Newtons concentric colored rings. To the tube is fitted a short tube with a stop-cock attached; to the end of this tube a condensing syringe is fixed, and the cavity between the glasses filled with turpentine, varnish, bleached oil, or any other suitable sub¬ stance of a high refractive power. When the glasses have attained the requisite degree of curve- ture, the stopcock may be shut, the syringe screwed off, and the fluid lens (for such in reality it is) mounted for use. (Chemist, iii. 50.) BUTTER. Qual., $c. This article is perhaps BUT 148 BUT in more general use, and subject to greater varia¬ tions in quality, than any other substance employed in domestic economy. It is an aliment consumed by every grade of society, and, when good, ap¬ pears not only to be wholesome, but extremely nu¬ tritious. “ Some writers inveigh against the use of butter as universally pernicious ; but they might with equal reason condemn all vegetable oils, which form a considerable part of diet in the southern climates, and seem to have been bene¬ ficially intended by nature for that purpose. But¬ ter, like every other oily substance, has doubtless a relaxing quality, and if long retained in the stomach, is liable to become rancid; but, if eaten in moderation, it will not produce those effects. It is, however, improper in bilious constitutions. The worst consequence produced by butter when eaten with bread is, that it obstructs the discharge of the saliva in the act of mastication or chewing; by which means the food is not so easily digested. To obviate this effect, it would be a commendable practice at breakfast, first to eat some dry bread, and chew it well, till the salivary glands were ex¬ hausted, and afterwards to eat it with butter. By these means such a quantity of saliva might be carried into the stomach as would be sufficient for the purpose of digestion.” Pur. Butter is frequently adulterated, as the following quotation will show:—Butter is sent over from Ireland, mixed, full one half, with bad flour, oatmeal, and pea flour, with a large quantity of salt and water, and is sold in London, Liverpool, Glasgow, and Edinburg, &c. &c. &c.; and thus the public, and especially the poor, are defrauded. The trick is concocted between the Irish factors and our dealers. The samples we have seen are sad evidences of human depravity. We are alive to the scheme, and shall send any samples we may get, when tested, to the source whence are to be expected the remedy of the nuisance and the pun¬ ishment of the wretches of such baseness. (Che¬ mist, ii. 64.) Rancid butter, and butter in a state of decompo¬ sition, is capable of producing dangerous symptoms when eaten. Two cases of poisoning, by bad butter, are detailed in the Jour, de Chimie Med. for 1842. Choice. Fresh butter should have a pleasant butyrous smell, and be of an equal color through¬ out its substance. If it smell sour, the buttermilk has not been well washed out, and if it be streaked or veiny it is probably mixed with stale butter. A good way to try butter is to insert a knife into it, which should not smell rancid and unpleasant when drawn out. Process of making Butter. I. Mrs. Run- dell’s Instructions for making Butter. “ During summer, skim the milk when the sun has not heated the dairy; at that season it should stand for butter 24 hours without skimming, and 48 in win¬ ter. Deposite the cream-pot in a very cold cellar, if your dairy is not more so. If you cannot churn daily, change it into scalded fresh pots ; but never omit churning twice a-week. If possible, put the churn in a thorough air ; and if not a barrel one, set it in a tub of water two feet deep, which will give firmness to the butter. When the butter is come, pour off the buttermilk, and put the butter into a fresh scalded pan, or tub which has been standing in cold water. Pour water on it, and let it lie to acquire some hardness before you work ii then change the water, and beat it with flat boar so perfectly that not the least taste of the butte milk remain, and that the water, which must I often changed, shall be quite clear in color. Th work some salt into it, weigh, and make it if forms ; throw them into cold water, in an earthi pan and cover made of queen’s ware. You « then have very nice and cool butter in the hotti weather. It requires more working in hot than; cold weather; but it neither should be left with particle of buttermilk, nor a sour taste, as is son.! times done.” II. {Dumbarton method.) The cream is put if the chum, previously well cleaned out, and work' until the butter separates, when the latter is jj into a clean vessel, and a com sickle is dra'j several times crosswise through it, to extract a! hairs that may adhere to it. This operation is p« formed in cold spring water, and is followed j thoroughly washing it therein ; 10 oz. of salt i| now added to every stone-weight of butter, and is well mixed up. In summer 1 oz. more salt used, and in winter 1 oz. less. It is next mi; into forms, or packed in perfectly sound kits. ! III. (Russian method.) The sweet milk is genl simmered for 15 minutes, and then churned in l| usual manner. IV. ( Devonshire method.) This consists scalding the milk in copper pans over a chare; fire, and collecting the cream as soon as it I risen. It is then churned in the usual way. I marks. Without care the cream is apt to ab» some of the fumes from the charcoal, which imp a peculiar taste to the butter. BUTTER, CLARIFIED. Prep. Melt fr butter by placing it in a vessel set in a water ba let it settle, and pour oft’ the clear into an earth ware basin or pot, set in cold water, to cool it quickly as possible, without letting it crystal! It keeps a long time without becoming rank, i BUTTER, MELTED, (in Cookery.) Pi B eat up about 1 oz. of flour with 4 oz. of butter the cold, until it be evenly and thoroughly mix then add 4 or 5 tablespoonfuls of milk, (hot,) fj put the whole into a small saucepan, and contif shaking it, all in one direction, until it simracj after 1 minute remove it from the fire for use. j BUTTER, HONEY. Prep. Well mix 2 of the finest Narbonne honey with 1 lb. of g blitter. Use. As a delicacy for children, or sick] aged persons. BUTTER OF CACAO. This is obtained fr the nut by bruising it and boiling it in water, the latter cooling, the oil floats and is skimmed Use, if i". As commonly met with it has the cj sistence of butter, hence its name. It is m ; used in perfumery and for burning in lamps. mixed with a little caoutchoucine, or distilled sjj- of Indian rubber, it loses its concrete form, assumes the limpidity of common oil, at the sal' time that its illuminating power is vastly increaf BUTTER OF NUTMEGS. This is colled' from the surface of the water in the still, after distillation of the essential oil of nutmegs. BUTTER OF ROSES. Prep. By distil l damask roses. It separates slowly from the t ter. It has but little smell, and is consequei; used to dilute the odor of musk, ambergris, and ci j BUT 149 CAB UTTER OF WAX. Prepared by distilling ’ wax. A factitious kind is made. UTTER, ORANGE. Prep. I. Beat together gs, 2 oz. of powdered sugar, 4 oz. of butter, 2 oz. anched almonds, and a little orange flour water. ... Beat together, until perfectly united, 1 lb. of or and 4 oz. of sirup of orange peel. Use. on as a delicacy. emarks. Lemon butter is made in a similar ner. UTTER, TO PRESERVE OR CURE. c. I. Melt the butter in well glazed earthen i, at a heat not exceeding 180° in a water , and keep it heated, skimming it from time to , until the butter becomes quite transparent, < pour off the clear into another vessel, and cool s quickly as possible, by surrounding it with water or ice. ‘emarks. The above is the method of preserv- I butter employed by the Tartars who supply IjConstantinople market, and in this state it may (•■preserved perfectly fresh for 6 months, if kept kl close vessel and a cool place. This plan re- tt'jed the approval of Thenard, as well as Mr. tjon; the latter states that butter melted by the l;tarian method and then salted by ours, will * > good and fine-tasted for two years. Any of tt following methods of salting may be adopted. I I. Mix well together 1 oz. each of saltpetre white sugar, and 2 oz. of the best Spanish P it salt, all in very fine powder, then add 1 oz. 0 his mixture to every pound of butter, and tho- tvhly incorporate them together. The butter tip prepared is then to be tightly pressed into clean pl ed earthenware vessels, so as to have no va¬ ries. Remarks. This is the plan recommended b Dr. Anderson, who declares that butter so pre- Ppd will keep in a cool place for years, and will b;r a voyage to the East Indies, if packed so as lb to melt. 'his butter does not taste well before it has 8 |d for a fortnight or three weeks, after which it a[uires a rich marrow flavor, which no other but- m ever possesses. Any good well-made fresh h er, free from buttermilk, will succeed by this n hod, but the application of it to butter clarified h the Tartarian plan, as described above, pro¬ ves an article that will keep longer good than b er cured by any other process yet discovered, v best method to preserve butter from the air, 1 ]* fih the pots to within an inch of the top, and '■ ay on it common coarse-grained salt, to the dth of 4 an inch or J of an inch, and then to c sr the pot up with any flat article that may be c vement. The salt by long keeping will run to " e > an d form a layer on the top of the butter, v ch will effectually keep out the air, and may ■hmy time be very easily removed by turning the P on one side. II. Fresh butter 16 lbs.; salt 1 lb. V. Fresh butter 18 lbs.; salt 1 lb.; saltpetre pz.; honey or fine brown sugar 2 oz. jtUTTER, RANCID. This may be restored i melting it in a water bath with some coarsely- P’dered animal charcoal, (which has been tho- tighly freed from dust by sifting,) and straining * ,u gh clean flannel. (UTTER OR MILK, TO REMOVE THE * RNIP FLAVOR FROM. When cows are fed on turnips or cabbages, the milk, and conse¬ quently the butter, acquires a disagreeable flavor This is said to be removed by either of the following methods: “ When the milk is strained into the pans, put to every 6 gallons 1 gallon of boiling water. Or dissolve 1 oz. of nitre in a pint of spring water, and put a \ pint to every 15 gallons of milk. Or, when you chum, keep back a \ pint of the sour cream, and put it into a well-scalded pot, into which you are to gather the next cream ; stir that well, and do so with every fresh addition.” BUTTERMILK. Qual., cJ-c. If the butter be prepared from sweet cream, the buttermilk left from the operation is not only very delicious, but exceedingly wholesome and nutritious. Buttermilk, when not sour, is very good to eat with fruit, pud¬ dings, and cakes. It is said to possess the property of allaying the nervous irritability induced by ex¬ cessive tea-drinking. BUTTON GILDING. Proc. The buttons are formed of common brass, either by casting or turn- iug, when they are polished off in the lathe, and thrown into a pan with an amalgam of gold, and as much aquafortis, diluted with water, as will wet them all over. Here they are well stirred up, un¬ til they assume a white appearance, resembling silver, when they are taken out and washed well with clean water. They are then submitted to a sufficient heat in a suitable apparatus, until the mercury is volatilized, which is collected for future operations. The buttons are next cooled and well tossed and rubbed about with a painter’s brush; and, lastly, burnished by washing them well with beer or ale grounds. BUTYRIC ACID. An oily acid obtained by Chevreul from butter ; hence its name. It may be procured from the butyrate of baryta or magnesia, by adding a little sulphuric acid, in quantity not quite sufficient to decompose the whole of the salt; filter and distil the clear liquor, when the product will be butyric acid, from which the water may be removed by chloride of calcium. BUTYRATE OF BARYTA. Prep. Sapo¬ nify butter with boiling caustic alkali, and decom¬ pose it by adding a solution of tartaric acid ; filter and distil, neutralize the distilled liquor by adding hydrate of baryta, and evaporate; the first crys¬ tals that form are caprate of baryta ; the next ca- proate of baryta ; and the last of all butyrate of baryta. The latter salt is very soluble in water, and hence is easily separated from the others. Used for making butyric acid. BUTYRINE. An oily fluid obtained by Chev¬ reul from butter. Prep. Keep clarified butter in a porcelain vessel, at a heat of 66° for some days, carefully collect the oily portion which separates, and agitate it with an equal weight of alcohol of 0 - 796 for 24 hours, then pour off the clear and evaporate, treat the oily residuum with a little car¬ bonate of magnesia to remove any free acid, and wash off the butyrate formed with water ; next heat the remaining fatty matter in alcohol, filter and evaporate to obtain the butyrine. BUXINE. An alkaline substance detected by M. Faure in the Buxus sempervirens. CABBAGE. Qual. This common esculent forms an agreeable and wholesome addition to ani¬ mal food, the grossness of which it tends to cor- i CAD 150 CAK rect. It has, however, a greater tendency to pu¬ trefaction than most other vegetable substances, and emits, during this state, a very disagreeable effluvium, strongly resembling that evolved by ani¬ mal matter in a state of decomposition. It should therefore be eaten only when freshly cooked, and the unconsumed portion, as well as the water in which it was boiled, should be at once thrown away. The “ concentrated perfume of cabbage- water” is aptly alluded to by Dickens, in his “ Martin Chuzzlewit,” as symbolical of a fetor of the worst class. So far, however, from induc¬ ing a putrid disposition in the body, cabbage has, on the contrary, the very opposite effect. CABBAGES, PRESERVATION OF. Proc. Cut them so that they may have about 2 inches of stem left below the leaves, scoop out the pith as far down as a small knife will reach, then suspend them, by means of a cord, exactly perpendicular, but in an inverted position, and daily fill up the hollow part of the stem with clean cold water. It is stated, that by this method, cabbages, cauliflow¬ ers, brocoli, celery, &,c., may be preserved for some time in a cool place; it affords an easy means of keeping a supply of green vegetables during a severe winter. CADMIUM. A whitish volatile metal, some¬ what resembling tin, discovered by Stromeyer, as¬ sociated with zinc. Prep. I. Dissolve the ore of cadmium in an ex¬ cess of dilute sulphuric or muriatic acid, and pass sulphureted hydrogen through the solution, which will throw down the metal in combination with sulphur. Dissolve the precipitate in nitric acid, and evaporate to dryness; dissolve in water, and precipitate with carbonate of ammonia in excess ; collect the powder, mix it with charcoal, and heat it to redness. Metallic cadmium will sublime. (Stromeyer.) II. Dissolve the ore as above, place the solution in a platinum capsule, and insert therein a piece of metallic zinc. The cadmium will soon be found firmly adherent to the sides of the capsule, and may be separated, washed, and dried. Prop., tJ-c. Cadmium unites with oxygen, form¬ ing an oxide, which may be prepared by heating to redness the precipitate thrown down in the pre¬ ceding process, on the addition of carbonate of am¬ monia. It has a fine orange color, and has been proposed as a pigment. With sulphur it forms a sulphuret, which is found in zinc blende, and may also be formed artificially, by passing sulphureted hydrogen through a solution of cadmium, or by melting its elements together. It has been pro¬ posed as an orange-red pigment. With chlorine it forms a chloride, which may be made by dis¬ solving its oxide in muriatic acid, evaporating and crystallizing. With iodine it forms an iodide, which may be made in the same way as iodide of zinc. With phosphorus it forms a phosphuret, which may be prepared by the direct union of its elements. With the acids it forms salts, most of which may be made by dissolving the hydrated carbonate, thrown down by carbonate of ammo¬ nia, in the acids, or by double decomposition. The sulphate has been used by surgeons to remove specks from the eyes. Thousands of pounds of cadmium are yearly wasted at the zinc works, which might be easily collected. CAFFEIC ACID. A white powder, discover ed by Runge in coffee. When heated, it yield the aromatic odor of the roasted berry. Pfaff de dares that the aroma of coffee is dependent on th( volatilization, or rather, the decomposition of thL acid. CAFFEIN. Syn. Caffeine. Theine. Gua ranine. A peculiar principle, originally discover ed by Robiquet in coffee, and confirmed by Pel letier, Caventou, and Pfaff. Prep. Boil bruised raw coffee in water, and ad' acetate of lead, to throw down the extractive ani coloring matter, then precipitate the excess of lea- with sulphureted hydrogen, filter, and evaporat by a gentle heat. Dissolve the residuum in boil: ing water, or alcohol, agitate with freshly-bum animal charcoal, filter, evaporate, and crystallize Redissolve in hot alcohol, from which it may bj obtained in white, shining, silky filaments. Prop. Scarcely soluble in cold, but freely so i hot water, and in alcohol. Tastes slightly bitte With sulphuric and muriatic acids it forms cryst3 lizable compounds. Remarks. Caffein was originally thought I be a principle peculiar to coffee, but the research': of Pfaff and Liebig have shown that it also occu: in tea, and guarana; and, consequently, the theine, caffeine, and guaranine are in reality ot and the same thing. It is a remarkable fact the both tea and coffee contain this substance, ai that both of them are used by whole nations as refreshment. Liebig, in his late work on “ Anim: Chemistry and Physiology,” has shown the sim larity of composition between caffeine and tauriu one of the constituents of bile ; and gives it as h opinion, that it assists in the production of the la ter, and thus facilitates the process of respiration CAINCIC ACID. An acid principle, discove ed by Pelletier and Caventou in the bark of tl cainca root, obtained from Brazil. It is extract' by alcohol, has a bitter taste, and is crystallizabi CAKES. (In the Art of the Pastry-coo Baker, &.c.) A species of fancy bread or trifl: too well known to require description. General observations on cake-making. Befoi proceeding to the operation of cake-making, til various materials employed therein should under; a certain amount of preparation. For this purpo every article should be got ready one hour previou. ly ‘to their being wanted, and should be placed b fore the fire, or upon a stove, that they may bi come gently heated, without which it will be ii possible to produce good cakes. The flour shoe be thoroughly dried, and well warmed. The cu rants should be nicely washed in a hair sie\ wiped dry in a cloth, and then set before the fi Before use they must be dusted over with a lit flour. The sugar should be rubbed to a fine po v der, and passed through a sieve. The eg should be well beaten in a basin, and straim The butter should be melted, by being placed a basin, set in hot water, and afterwards w beaten up with a little warm milk. The lento peel should be cut very thin, and beaten in mortar to a paste or powder, with lump-sug The caraways, ginger, and other similar flavori| ingredients, are best used in the form of a fi powder, or under that of an essence, made by gesting them in spirits of wine; the former a CAK 151 CAK >wever, frequently used whole. The milk and ater should be each of a good warmth. After 1 1 these things are ready, they should be put into pan, one after another, in proper order, and well :aten up, as the lightness of the cakes will be iereby increased. In plum-cakes, if a little yeast j added after the butter, and the mass be allowed i rise a little, and then again well kneaded, not ily less butter and eggs may be used, but the -oduct will be much lighter. It is therefore a ,reat improvement in various kinds of cakes, to troduce a little yeast, even where it is not custo¬ mary to do so. Good stale bread, well soaked in jit milk or water, and thon beaten to a paste, and tssed through a fine sieve, forms an excellent ling to mix up the ingredients with, and produces ! light and very nutritious cake. Cakes wetted (a with milk are richer, but do not keep so well i those without it: they get stale sooner. Pres. Cakes keep best in tin canisters ; wooden ixes, unless well seasoned, are apt to give them i disagreeable taste. Brown paper should be voided for the same reason. CAKES, ALMOND. Prep. I. Take sweet [inonds, flour, and powdered sugar, of each $ lb., ggs 7 in number, and the outside yellow peel of lemons, shredded small. Pound the almonds, jeviously blanched, until they are very smooth, lding gradually the sugar and lemon-peel, then | ke them out, add the eggs, and beat the whole itil it be as white as sponge paste; next add e flour, work well, put it into well-buttered ;oulds, and bake in a slack oven, with 8 or 10 jiicknesses of paper under them and one over item. ! II. Almonds 1 lb.; sugar 4 lb. ; rose, or orange- >wer water, \ pint; flour \ lb.; eggs 3 in num- hr, as above. Remarks. Some persons ice these ikes with powdered sugar, beat up with a little hite of egg. CAKES, BANBURY. Prep. Work butter 1 ■ into the same weight of dough, made for white ead, as in making puff" paste, then roll it out ry thin, and cut it into oval pieces, or as the ikes are wanted. Mix some good moist sugar >th an equal weight of currants, and wet them >th brandy, then put a little upon each piece of iste; close them up, and place them on a tin ith the closed side downwards, and bake them, kvor some powdered sugar with candied peel, ated, or essence of lemon, and sift a little over e cakes as soon as they come out of the oven. 1 CAKES, BATH. Prep. Mix well together lb. of butter, 1 lb. of flour, 5 eggs, and a cupful ! yeast. Set the whole before the fire to rise, ■Inch effected, add 4 oz. of finely-powdered sugar, jid 1 oz. of caraways ; roll the paste out into little kes. Bake them on tins. CAKES, BENTON TEA. Prep. Make a ste with flour 1 lb., butter 4 oz., and milk suf- ient; roll it out very thin, cut it into shapes, d bake on a hot hearth or slow oven-plate. II. To the last add 4 tablespoonfuls of yeast, 'd prick the cakes all over with a fork. CAKES, CHEESE. Prep. Curdle some new ,jlk previously warmed, with rennet, drain the rd in a linen bag, then beat it as fine as butter, id add 4 of its weight, each, of sugar and butter, eggs, some grated nutmeg, and a little orange- flower or rose water ; work the whole well to¬ gether. II. [Almond.) To the above add as much blanched almonds, beaten to a smooth paste, as there is butter, along with an equal^weight of ma¬ caroni. Beat well together. III. [Lemon.) To the first form add lemon-peel grated fine, or a little essence of lemon. CAKES, DIET. Prep. Dissolve sugar 1 lb. in milk 4 pint, add 6 eggs, and whisk to a full froth, then cautiously stir in flour 1 lb., beat it for 1 hour, and immediately bake it in a quick oven. It may be baked whole or divided into small forms. CAKES, DIET BREAD. Prep. Make a paste with equal parts of fine flour and powdered sugar, 6 eggs, and the juice and rind (grated) of 1 lemon. Bake in a slow oven. CAKES, DROP. Prep. Eggs 1 dozen ; rose¬ water 1 tablespoonful; powdered sugar 4 lb.; beat them together for 1 hour, then add 4 lb. of fine flour, and 4 oz. of caraways. Drop it on wafer paper, and bake. CAKES, GINGER. Prep. Make a paste with sugar I lb.; powdered ginger 4 oz.; flour 2 lbs.; water 1 pint; butter 4 lb.; and 8 caps of candied orange peel, grated; form them into cakes, and prick them with a fork before baking them. CAKES, ICING FOR. Prep. Beat the white of eggs to a full froth, with a little rose or orange- flower water; then add, gradually, as much fine¬ ly powdered sugar as will make it thick enough, beating it well all the time. Use. Dust the cake over with flour, then gently rub it off, lay on the icing with a flat knife, stick on the ornaments while it is wet, and place it in the oven for a few minutes to harden, but not long enough to dis¬ color it. CAKES, LEMON. Prep. Flour and sugar, of each 1 lb.; eggs 1 dozen ; grated peal and juice of four lemons ; whisk the eggs to a high froth, then gradually add the rest. Bake in small oval tins, well buttered, and place six thicknesses of paper beneath each tin. Thinly ice them. CAKES, MARLBOROUGH. Prep. Beat 8 eggs and 1 lb. of pounded sugar three-quarters of an hour ; then by degrees mix in 1 lb. of fine flour well dried ; add 2 oz. of caraway seeds, and bake in soup plates or tin pans, in a brisk oven. CAKES, PLAIN. Prep. I. Flour 4 lbs.; cur¬ rants 2 lbs.; butter 4 lb.; caraway seeds 4 oz.; candied lemon peel, grated, 1 oz.; wet it up with milk, and 4 a pint of yeast. Let it rise well before baking. II. Baker’s dough 2 lbs.; currants 1 lb. ; butter 4 lb.; 3 eggs; milk (hot) 4 pint. As above. III. “ The following is a receipt for making a good plain cake, fit to be given to children at breakfast, instead of buttered bread. “ Take as much dough as will make a quartern loaf, (either made at home or procured at the ba¬ ker’s,) work into this a 4 pound of butter, a 4 pound of moist sugar, and a handful of caraway seeds When well worked together, pull into pieces the size of a golden pippin, and work it together again. This must be done three times, or it will be in lumps, and heavy when baked.” IV. [Rich.) Equal weights of flour, butter, sul¬ tana raisins, eggs, currants, and brown sugar, CAK 152 CAK mixed up with milk, and seasoned with candied I peel, nutmeg, &c. Bake in a quick oven. CAKES, PLUM. Prep. I. (Good.) Mix 4 lb. of butter in 3 lbs. of dry flour and 8 oz. of fine Lis¬ bon sugar; add plums and currants, of each f lb., washed and dried, and some pimento, finely pow¬ dered. Put 3 spoonfuls of yeast into a Winchester pint of new milk warmed, and mix it into a light dough with the above. Make it into a cake, and bake on a floured tin half an hour. II. ( Excellent .) Beat 1 lb. of fresh butter with a strong wooden fork until it resembles cream ; add 1 lb. of sifted sugar, and mix them very completely ; have ready the whites of 10 eggs beaten, and pour them into the butter and sugar; then add the yelk of 18 eggs, also well beaten, and beat them all up for 10 minutes. Take 1 lb. of flour, 2 oz. of pounded and sifted spices, viz. cloves, mace, cinnamon, nut¬ meg, and allspice, and mix them by degrees with the other ingredients, then beat the cake 10 minutes longer; and when the oven is ready, add 1 lb. of currants, 4 oz. of sliced almonds, 4 lb. of raisins stoned and chopped, and a large glass of brandy. Bake the cake in a hot oven. When sufficiently baked, let the oven cool, and afterwards put in the cake and allow it to remain for several hours to dry. (Rundell.) III. (Rich.) Take fresh butter and sugar, of each 1 lb.; of flour 1J lb.; of currants 2 lbs.; a glass of brandy, 1 lb. of sweetmeats, 2 oz. of sweet almonds, 10 eggs, 4 oz. each of allspico and cinna¬ mon. Melt the butter to a cream, and put in the sugar; stir it till quite light, adding the allspice and pounded cinnamon ; in a quarter of an hour take the yelks of the eggs, and work them in, 2 or 3 at a time; and the whites of the same must by this time be beaten into a strong snow quite ready to work in, as the paste must not stand to chill the butter, or it will be heavy; work in the whites gradually; then add the orange peel, lemon, and citron, cut in fine stripes, and the currants, which must be mixed in well, with the sweet almonds; then add the sifted flour and glass of brandy. Bake this cake in a tin hoop in a hot oven for 3 hours, and put 12 sheets of paper under it to keep it from burning. (Mackenzie.) CAKE, POUND. Prep. I. As the above ; but use 1 lb. each of all the ingredients, except the spices. II. Use equal parts of sugar, flour, currants, and sultana raisins, and half that quantity each of but¬ ter, brandy, and candied peel, with spices as re¬ quired. CAKES, PORTUGAL. Prep. Flour, pow¬ dered sugar, and fresh butter, of each 1 lb.; work it well up until it crumbles, then add 10 eggs, cur¬ rants £ lb., and a little white wine. Bake it in small tins only half filled. CAKES, QUEEN. Prep. Mix 1 lb. each of dried flour, sifted sugar, washed clean currants, and butter, with 8 eggs, beaten separately; beat the whole an hour ; butter little tins, teacups, or saucers, and bake the batter in, only half filling them. Sift a little fine sugar over, just before you bake them. A little nutmeg, mace, and cinnamon are sometimes added. CAKES, RATIFIA. Prep. Beat 4 lb. of sweet and 1 oz. of bitter almonds in fine orange, rose, or ratafia water; mix in 4 lb. of fine pounded and sifted sugar with the same; add the whites of 4 eggs, well beaten, to it; set it over a moderate fire in a preserving-pan; stir it one way until it is pretty hot, and when-a little cool form it into small; rolls, and cut it into thin cakes; shake some flour; lightly on them, give each a light tap, and put them on sugar papers; sift a little sugar on them, and put them into a thorough slack oven. CAKES, ROUT. Prep. Mix together flour 2 lbs. ; butter, sugar, and currants, of each 1 lb. ;i wet them up with 3 eggs well beaten, 4 pint of milk, 2 glasses of white wine, and 1 glass of brandy;: drop on a tin plate, and bake them. They are soon done. CAKES, SAVOY. Prep. To 1 lb. of fine; sifted sugar put the yelks of 10 eggs, (have the: whites in a separate pan,) and set it, if in summer,! in cold water ; if there is any ice set the pan on it,I as it will cause the eggs to be beat finer; then beat the yelks and sugar well with a wooden spoon foij 20 minutes, and put in the rind of a lemon grated beat up the whites with a whisk until they become quite stiff, and white as snow ; stir them into the, batter by degrees, then add 1 lb. of well-dried flour; Finally, put it into moulds, and bake in a slack oven. CAKE, SEED. Prep. L (Plain.) Mix \ peck of flour with 4 lb. of sugar, 4 oz. of allspice, and a lit tie ginger; melt 4 lb. of butter with 4 pint of milk when just warm, put to it 4 pint of yeast, and worl up to a good dough. Let it stand before the fire it few minutes before it goes to the oven: add seeds or currants; bake an hour and a half. II. (Good.) To the preceding add butter an< sugar, of each 4 lb., and wet it up with milk pre viously mixed with 6 eggs. III. (Rich.) Take of flour 14 lb., well dried butter and sugar, of each 1 lb., 8 eggs, and 2 oz. 0 caraway seeds, 1 grated nutmeg, and its weight i cinnamon. Beat the butter into a cream, put i the sugar, beat the whites of the eggs and the yelk, separately, then mix them with the butter and su gar. Beat in the flour, spices, and seed, a littl before sending it away. Bake 2 hours in a quic oven. IV. (Scotch.) Eggs 9 in number; sugar an butter, of each 4 lb.; mix well together, then ad a little cinnamon, grated nutmeg, and cloves, 4 of caraway seeds, 1 lb. of candied citron, J lb. 0 candied orange peel, and 4 lb. of blanched almond pounded fine ; mix well; then add flour 3 lbs., an brandy 4 pint; work well and bake it. CAKES, SHREWSBURY. Prep. Flour lbs.; sugar 1 lb.; a little cinnamon and nutmeg? eggs 3 in number; a little rose water and incite butter, enough to make it into a dough. Roll thin, and cut it into shapes. CAKES, SODA. Prep. Flour 1 lb.; bica bonate of soda 4 oz.; sugar and butter, of each; lb.; currants f lb.; make a paste with milk, at; add candied orange, lemon, or citron peel, or tlj fresh peels grated, according to fancy. Remark A 4 oz. of carbonate of magnesia, used instead t the soda, also makes good cakes, very suitable delicate stomachs, especially if the candied pee be omitted. CAKE, SPONGE. Prep. 8 eggs, J lb. ' lump sugar ; 4 lb. of flour; 4 pint °f water; tlj peel of a lemon: mix as follows:—Overnight pa CAL 153 CAL -sized lemon thin, and put the peel into the ter ; when about to make the cake, put the su- into a saucepan, pour the water and lemon ■1 to it, and let it stand by the fire to get hot. ?ak the eggs into a deep earthen vessel that has ■n made quite hot; whisk the eggs for a few antes with a whisk that has been well soaked in ter; make the sugar and water boil up, and ir it boiling-hot over the eggs ; continue to isk them briskly for about a quarter of an hour, till they become quite thick and white, which i i proof of their lightness. Have the flour well •led, and quite warm from the fire, just stir it fitly in, put the cake into tins, lined with white 1 jer, and bake them immediately in a moderately 1 oven. (Mrs. Rundell.) JAKES, STAINS FOR. Prep. I. (Red.) a. jil f oz. of cochineal in powder, J oz. of cream of itar, and a piece of alum as large as a pea in J a ; t of water, for an hour. |f Shred beet root into a Little water, let them ud a short time, then express the juice, p Dissolve a few grains of carmine in spirits of jrtshorn. This gives a fine color, and also tends 'make the cake light. jil. (White.) Use almonds, blanched and beat- very fine ; or use cream. III. (Yellow.) a . Use yelk of egg. f A little saffron, steeped in hot water. y. A little turmeric, steeped in a little gin or hot ter. !’• Infuse marygold or stertian flowers in hot ter. IV. (Green.) The juice of spinach or beet leaves, I ained by pounding and expression. i jV. (Blue.) a. A little finely-pounded indigo iFused in water. 3. A few drops of liquid blue, added to water. y. The juice of mulberries, elderberries, privet l ies, &c., to which a little salt of tartar has been jded. f An infusion of logwood, mixed with a little :t of tartar. >■ The juice of any of the blue flowers. CAKES, TIPSY. Prep. St^p small sponge kes in brandy, then cover them with grated al- aids and candied peel, or almonds cut into spikes d stuck in them ; pile them in a dish, surround |!rn with a custard, and cover them with pre- :ves, drained as dry as possible. CAKES, WIGG. Prep. Put J pint of warm Ik to | lb. of fine flour, and mix in 2 or 3 spoon- s of light yeast. Cover it up, and set it before > fire I hour, in order to make it rise. Work o it 4 oz. each of sugar and butter, make it into ies, or wiggs, with as little flour as possible, 'd a few caraway seeds, and bake them quickly. (CALAMINE. Syn. Calamina. Lapis Cala- Karis. Crude Carbonate of Zinc. Source and ,'ep. Native carbonate of zinc occurs in great iJudance in various parts of England and Ger- !‘ny. For medicinal purposes, it is ground in 11 s until reduced to fine powder, and then sub- tted to the process of elutriation, or washing over, in the preparation of chalk. In this state it •istitutes the “ prepared calamine,” (P. L.,) the mpure carbonate of zinc,” (P. E.,) and the “ la- i c nlaminaris pneparatus,” (P. D.) Prop., Use, SfC. It is drying and astringent; 20 frequently used as a dusting powder for children, for excoriations and ulcers, and as an ingredient in calamine cerate. It is also largely used in metal¬ lurgy to furnish zinc and to make brass. Pur. The article generally sold in the shops as lapis calaminaris, does not contain a particle of this substance. It is a mixture of heavy sulphate of baryta (cawk) and chalk, colored with American bole. Mr. Brett found it to contain 75§ to 87’5g of sulphate of baryta. Tests. It should be wholly or nearly soluble in dilute sulphuric acid, evolving only a few bubbles of gas during the solution. On the addition of li¬ quor of ammonia or potassa, a white precipitate is formed, which is redissolved in excess of the pre¬ cipitant. CALCINATION. Calx, Calcis, (in Chemis¬ try.) The operation of the fire on any substance, or the process of burning, is called calcination, and the residuum, or cinder, was formerly called the calx or calces, (plur.) Thus,— chalk, by burning, is converted into lime ; gypsum into plaster of Paris; wood into charcoal, and bones into ivory- black. Proc. The method of conducting the pro¬ cess of calcination depends upon the nature of the body operated on. Many substances, for delicate experiments, are calcined over a spirit-lamp in a platina spoon, or crucible ; others in iron vessels or earthen crucibles, placed in a common furnace. When the action of the air would prove injurious, as in the manufacture of charcoal, the process is performed in close vessels or chambers. In some cases, the fuel is mixed with the article, and they are both burnt together, as in the manufacture of lime, in the common kiln,—in the roasting some kinds of ores, &c. The process of drying salts, or driving off their water of crystallization, is also frequently called calcination ; thus we have cal- cined copperas, alum, Ac. CALCIUM. This is the metallic base of lime. It was discovered by Davy, and is prepared in the same way as the metal Barium. Prop. It is a whiter metal than either barium or strontium, and, by oxidation, yields quicklime. It also forms a peroxide with an additional dose of oxygen, which may be made in the same way as peroxide of ba¬ rium. It unites with bromine, forming a bromide; with fluorine, a. fluoride ; with iodine, an iodide; and with phosphorus, a phosphoret of calcium. CALCIUM, CHLORIDE OF. Syn. Hydro¬ chlorate of Lime. Muriate of Lime. Prep. Saturate dilute muriatic acid with chalk or white marble ; then filter, evaporate, and crystallize. Remark. The London College orders the salt to be evaporated to dryness, then placed in a crucible, fused with a quick fire, and poured out on a clean flat stone. When cold, it is to be broken to pieces, and kept in close bottles. The Edin. Ph. directs white marble to be used, and the salt to be crys¬ tallized. The Dublin Ph. orders the residual liquor of the preparation of liquor of ammonia, from sal ammoniac and lime, to be filtered and evaporated. This is the cheapest method. Props., Use, <§-c. From the strong affinity this salt has for water, it is much used for drying gases and absorbing the water from ethereal and oily li¬ quids, in organic analyses. For this purpose it is used in the dry state. In its hydrous or crystal¬ lized form, it is much used in the preparation of CAL 154 CAL 1 freezing mixtures with snow. In this case, the evaporation need only be conducted so far that the whole becomes a solid mass on removal from the fire. For both this and the last-mentioned use it is reduced to powder. It is also much used as a test for sulphuric acid, with which it produces a white precipitate insoluble in nitric acid ; in the rectification of alcohol, and for forming a water- bath with a high boiling point. As a medicine, it has been given in some scrofulous and glandular diseases, and has also been used as a bath in the same cases. CALCIUM, SULPHURET OF. Prep. I. (Bi- sulphuret.) Boil together for 1 hour slaked lime 3 parts, sulphur 1 part, and water 20 parts ; set aside the solution (sediment and all) in a corked flask for a few days, when orange-colored prismat¬ ic crystals will be deposited. II. ( Proto sulphur et .) Fuse equal parts of sul¬ phur and lime, or sulphate of lime and charcoal, mixed together in a crucible. Props., mucilage, or almonds. An overdose of cam¬ phor is accompanied with symptoms of poisoning. The best antidote is opium. Camphor is frequent¬ ly put into wardrobes and ctothes-trunks, to keep away insects, and it is used to make the white stars and fire of the pyrotechnist. Mixed with ; copal, it renders that gum soluble in some essential oils and alcohol. (See Copal.) Mixed with six times its weight of clay, and distilled, it undergoes decomposition, and yields a yellow aromatic oil, 1 smelling strongly of thyme and rosemary, which, I am told, is much used to adulterate some of the more costly essential oils. CAMPHOR, ARTIFICIAL. Kind first dis- ! covered, and Trommsdorff and Boullay confirmed the fact, that rectified oil of turpentine, exposed to the action of muriatic acid, absorbs that gas with i the production of a white crystalline mass resem¬ bling camphor. CAMPHOR FROM ESSENTIAL OILS. | Prep. cj-c. By careful distillation of J of the oil, the I remaining portion, on being cooled, will be found to contain a species of camphor, on separating which, and redistilling the remainder of the oil, 2 or 3 times, i the whole of the camphor may be obtained. Oil of rosemary, treated in this way, yields about lOg 1 of camphor; oil of sweet marjoram the same ; oil °f sage yields 13g; oil of lavender 25g. That lrom sage oil forms cubical crystals, insoluble in •nitric acid ; that from marjoram oil is scarcely vola¬ tile or inflammable. By keeping the oils loosely corked, and in a cool place, they produce a larger portion of this pseudo-camphor. The substance called aniseed camphor is procured by pouring off the liquid portion of the oil, after it has been par¬ tially frozen by exposure to a cool atmosphere. CAMPHOR CAKE. Prep. I. Camphor lini¬ ment, (P. L.,) 1 oz.; melted spermaceti 1 drachm; mix. II. White almond oil 4 oz.; spermaceti £ oz.; melt, add camphor, (cut small,) 1 oz.; stir until melted, then pour it into shapes and allow it to crystall izo CAMPHOR JULEP, CONCENTRATED. Syn. Essence op Camphor. Prep. Camphor 1 oz.; rectified spirit 10 oz. by weight; dissolve. Use. 20 drops, added to 1 fluid oz. of pure cold water, makes transparent camphor julep. CAMPHOR, TO POWDER. Camphor may bo beaten in a mortar for some time, without being reduced to powder, but if it be first broken with the pestle, and then sprinkled with a few drops of spirit of wine, it may be readily pulverized. Pow¬ dered camphor is much used in tooth powders, fire¬ works, &c. CAMPHORATED ACETIC ACID. Prep. Dissolve §ss of camphor, in jjviss 0 f acetic acid, (P. E.) Use. Similar to aromatic vinegar. CAMPHORATED CHALK. Syn. Creta¬ ceous Tooth Powder. Prep. I. Precipitated chalk 3 oz.; camphor 1 oz. Proc. Add a few drops of spirit of wine to the camphor, then reduce it to a fine powder, and mix it (perfectly) with the chalk; lastly, pass it through a clean sieve of suffi¬ cient fineness. II. Prepared chalk (not precipitated) 7 oz.; camphor 1 oz. ; as last. Use. Extensively employed as a dentifrice. It should be kept in corked bottles, to prevent the camphor flying off. CAMPHORIC ACID. Prep. Put 1 part of camphor and 4 parts of nitric acid, sp. gr. 1*33, into a glass retort, connected with a receiver, and apply a gradually increasing heat, until vapors cease to be extricated ; then add the camphor that has been volatilized to the acid in the retort, along with 4 or 5 parts more of nitric acid. Repeat the process again and again, until 20 parts of nitric acid have been consumed. When the whole of the camphor is acidified, it will crystallize in the remaining liquor. When the whole is perfectly cold, it must be thrown upon a filter and well washed with dis¬ tilled water, after which it must be dissolved in boil¬ ing water, evaporated to a pellicle, and set aside to crystallize. Prop. The crystals somewhat resemble those of muriate of ammonia. They are soluble in alcohol, and are not precipitated from it by water, by which camphoric acid may be distinguished from benzoic acid. With the bases it forms salts called cam- phorates. The soluble camphorates may be made by digesting the carbonate or hydrate of the base in a hot solution of the acid, and the insoluble ones, by double decomposition. CAMPHORIC ETHER. Syn. Camphorate op Oxide of Ethule. Prep. By heating cam¬ phoric acid, sulphuric acid, and alcohol together, a colorless, sirupy liquid is formed, which must be submitted to distillation, and the product dissolved in alcohol. When the liquid ceases to deposite crys¬ tals of camphoric acid, water must be added, when CAN 158 CAN the ether will separate under the form of an oily liquid, and may be collected. Prop. It is heavier than water, and boils at 545°. CAMPHRONE. When the vapor of cam¬ phor is passed over quicklime at a red heat, and then into a cool receiver, a peculiar volatile liquid is condensed, to which the name of camphrone has been given. CANDLES. Candles are made of various ma¬ terials, but the first operation, in all cases, is the preparation of the wicks. The best candle wicks are made of cotton rovings, imported from Turkey in skeins. 4 or more of these, according to the in¬ tended thickness of the wick, are wound on a reel, from which they are again run off, and cut of the proper lengths. They are then dipped into melted tallow, and after rubbing with the hands, are placed straight and allowed to harden. They are next arranged upon the broaches ready for dipping. For mould and other candles that do not undergo the process of dipping, this last operation is omitted. In some cases the wicks are formed by twisting or plaiting the cotton together, or winding it round wires, which are withdrawn after the candles are made, thus leaving the wicks hollow ; this was the method patented by Gay Lussac, for his stearine candles. In some instances, the cotton is steeped in metallic solutions. The object in all these pro¬ cesses is to produce a wick that will consume itself, and thus prevent the necessity of snuffing. Great care is taken to select a cotton that will yield the least possible quantity of ashes, or non¬ volatile matter after burning. I. Tallow candles, a. (By dipping.) Proc. The broaches being covered with wicks, are ar¬ ranged in frames ready for dipping. The dipping cistern being filled with tallow of a proper temper¬ ature from the boiler, one of the frames is placed upon the end of the dipping beam, and pressed down gently into the melted fat; it is next with¬ drawn, the bottoms of the candles just touched against a board placed on one side of the cistern for the purpose, and then removed to the rack. Another is now taken and treated in the same manner, and the process is continued with fresh frames until those first dipped are sufficiently cool to undergo a second immersion. This operation is repeated until the candles acquire a sufficient size, when they are finally cooled, sorted, weighed, and strung in pounds for sale. The dipping beam is simply a piece of wood hung from the ceiling by the centre, and arranged with weights at one end, and at the other with supports to receive the frames with the wicks. It is so balanced that a slight pressure with the fingers is sufficient to depress it so as to immerse the wicks or partly formed can¬ dles into the tallow of the dipping cistern. On witlidrawing the pressure, the beam again assumes the horizontal position, and thus raises the candles out of the melted fat. The dipping-room, or shop, is usually situated in the coldest part of the pre¬ mises, and furnished with a species of Venetian shutters throughout the entire length of walls, (if possible,) after the manner of breweries, to pre¬ serve a constant current of cool air. b. (By moulding.) Proc., us. Margarine candles are similar to those ade of stearine. Remarks. Of late years the best candles are ade in such manner, that they do not require ( muffing. The simplest way of effecting this is to ake the wick with one strand of loosely twisted tton, which will become slightly stretched when le wick is placed in the candle, but will contract ain on its burning, removing the force that kept extended. If this roving be placed at the out- le of the wick, it is evident that when it con- icts, it will pull the latter into a curved shape, id thus expose its upper part to the outer portion the flame, as well as to the atmosphere, by hich means it will be consumed with sufficient pidity to prevent the necessity' of using the snuf¬ fs. The same may be effected by placing the ndle at an angle of about 45°, by which means e upper part of the wick will be out of the flame ; it this plan, besides being unsightly, is liable to the |*k of the tallow dropping beyond the candlestick, atted wicks, so arranged that one portion shall stretched more than another, have long been lopted for the same purpose. CANDLES, MERCURIAL. Cinnabar or ay oxide of mercury mixed with wax, and a ick inserted herein. Use. They have been re- 'mmended by Mr. Colles for partial mercurial negation. A candle so prepared is burnt under glass funnel with a curved neck, the upper orifice which is directed to the diseased part. CANDLESTICKS, SNUFFERS, Ac. TO LEAN. Silver, plated, and japanned candle- cks, snuffers and snuffer-stands, should be clean- i by first removing the drops of wax or tallow at may have fallen on them, by washing in boil- g hot water, afterwards wiping them quite dry id clean with a piece of soft wash leather. If made silver, or copper-plated, they may be finish- I off with a little plate-powder. On no account ace them before the fire to melt the grease off, [much heat will melt off the solder or japan, or pure the face of the plate. In placing the can¬ es in the sockets fit them in tightly, either by .eans of a strip of paper wound round them, or f the newly-invented candle springs ; they will us be prevented from falling about and spilling e melted portion of the tallow or other materials which they may be composed. [CANNON METAL. Syn. Gun Metal. jiis is a variety' of bronze in which the proportion tin varies from 8 to 14 per cent. From the periments of the Comte Lamartilliere, made at ouay, it appears that never less than 8§, or more than 11-§, of this metal should be used, the re¬ maining 89 or 92§ being pure copper. CANTHARIDES. Syn. I -ytt.k. Blistering Flies. Spanish Flies. The best Spanish flies are imported from Saint Petersburg, and have more of a coppery cast than those of Southern Europe. The color of the latter has more of a brassy tint. They are frequently adulterated with the melontha vitis, an insect which is wholly des¬ titute of vesicating power. The latter may be distinguished by a squarer form than the genuine cantharides, and also by having black feet. Use. Externally they are used to raise blisters, and in¬ ternally as a stimulant and diuretic, generally in the form of tincture. In excess they produce strangury, bloody urine, satyriasis, delirium, con¬ vulsions, and death. Pres. These insects should be preserved in well-closed bottles or tin canisters, as they are sub¬ ject to decay as well as the attack of a species of mite, (the acarus domesticus,) besides a moth, (the tinea flavifrontella,) and other insects. The addi¬ tion of a few drops of oil of cloves, or strong acetic acid, or even a few cloves in substance, will pre¬ serve them unchanged for a length of time in close vessels. Adult. The best proof of the goodness of can¬ tharides is their smell. Both the plaster and the powder are generally mixed with euphorbium. I know it to be a fact, that the greater portion of the powder sold is adulterated. The plan of many of the druggists is to sort out the most worthless flies for powdering, and to compensate for their defi¬ ciency of vesicating power, to add 1 lb. of euphor¬ bium to every 12 or 14 lbs. of flies. Where a superior article of cantharides is used, liquorice or some other cheap and simple powder is added, in the proportion of 4 or 5 lbs. to every 14 lbs., along with 1 lb. of euphorbium, and sufficient blue-black or charcoal to turn the yellow of the liquorice to a greenish color. The best method of detecting tliis adulteration is by the microscope. Ant. When cantharides have been taken in poisonous doses, a strong emetic of sulphate of zinc should be immediately administered, and if this does not rapidly operate, the stomach-pump should be applied. The vomiting may be promoted "by copiously drinking warm bland diluents, such as broth, linseed tea, milk, &c. Friction on the spine, with volatile liniment and laudanum, and the subsequent administration of draughts contain¬ ing musk, opium, and camphorated emulsion, have been strongly recommended. Tests. The microscope offers the readiest means of detecting cantharides. By its use, very minute particles may be discovered in the stomach and intestines, on a post-mortem examination. Orfila even found particles of cantharides in a body that had been interred 9 months. When a few frag¬ ments or particles can be found, or a little of the powder, this may be digested in ether, and the solution evaporated to the consistence of an extract, when a little may be tested by applying it to the inside of the lip. If the suspected matter be a liquid, it may be gently evaporated to the consist¬ ence of a sirup, and then digested in ether as be- fore. CANTON’S PHOSPHORUS. Prep. Mix together 3 parts of calcined oyster-shells, and 1 CAO 160 CAO part of flowers of sulphur, and expose the mixture lor an hour to a strong heat in a covered crucible. Prop. This substance becomes phosphorescent in the dark, after exposure for a short time to the sunshine. CAOUTCHOUC. Syn. Indian Rubber. Elas¬ tic Gum. Indian rubber is the concrete juice of the Jatropa elastica, and-several other plants. The fresh milky juice is spread over moulds of unbaked clay, and then exposed to the heat and smoke of a fire, or torches, to dry it, whence it derives its dark color, the pure juice being nearly white. Successive coats of juice are laid on, and the ope¬ ration of drying repeated, until the bottles acquire sufficient thickness. When it has become thorough¬ ly hard and dry, the clay is beaten out. In this form it is imported. Prop., Use, $c. This substance is eminently elastic, and impervious to water, and on this ac¬ count is largely employed in the manufacture of sundry elastic and waterproof goods, as elastic bands, braces, galoches, portmanteaus, bottles, catheters, bougies, probes, Ac. It is used in the manufacture of various waterproof varnishes—for the removal of pencil marks from paper, and for numerous other purposes. It has lately been used, with apparent success, as an article for pavements and floorings, after the manner of asphalte. Tubes are formed of this substance, by cutting it into uniform slips of a proper thickness, and winding it round rods of glass or metal, so that the edges shall be in close contact; a piece of tape is then wound round outside it, and in this state it is boiled for 2 or 3 hours in water, when the edges will be found to be sufficiently adherent. Pieces of Indian rubber may be joined by moistening their edges with a solution of it in ether, turpentine, or naph¬ tha ; or they may be softened by simply boiling them in water, or touching them with either of the above solvents. The parts being, in each case, immediately pressed tightly together, will be found to unite very firmly. Indian rubber is very solu¬ ble in ether, mineral naphtha, and turpentine, and in the fixed and many of the volatile oils. It may be procured from the ethereal solution in an un¬ altered state. Frederic the Great had a pair of riding boots made by applying successive layers of this solution to a mould. From the high price of ether it is, however, seldom used as a solvent. The celebrated patent mackintoshes are made by dissolving Indian rubber in hot naphtha, distilled from native petroleum, or coal tar. The jelly-like paste so formed is then triturated until it becomes quite smooth, when it is pressed through a sieve, and forms a homogeneous varnish, which is applied by a flat edge of metal or wood, to the cloth or fabric, properly stretched to receive it. Several suc¬ cessive coats are applied, arid when the last is par¬ tially dry, the surfaces are brought evenly together, and passed between rollers, by which process they are made to adhere firmly together. The prepar¬ ed cloth is then dried in a stove room. Next to ether, naphtha is the best solvent of caoutchouc. Oil of turpentine dissolves it very readily, or, at least, forms a sort of jelly therewith, but it dries with difficulty: the solution made with the .,xed oils always remains glutinous. Caoutchoueine, a substance lately discovered, promises to become the cheapest and most useful solvent of Indian rubber, as soon as the expiration of the patent' right and monopoly leads to the reduction of its! price. Indian rubber melts at a heat of about! 24b°, and does not again solidify. CAOUTCHOUC, ARTIFICIAL. If well prepared boiled linseed oil (made with litharge)) be applied, by means of a brush, to any smooth; surface, and dried in the sun or smoke, and the) process repeated until some thickness be attained,; it will afford a substance of considerable fineness,' semitransparent, wonderfully elastic, and resem¬ bling Indian rubber in most of its sensible qualities.; It is well adapted to make catheters, bougies, var¬ nishes, Ac. A pound of the oil may be spread! upon a stone, in a thin stratum, and will take about six months to acquire these properties in the) utmost perfection. CAOUTCHOUCINE. A highly volatile fluid.) discovered by Mr. Barnard. Prep. The following is an abstract of the most interesting portion of Mr. Barnard's specification,! (patent.) “ I take a mass of Indian rubber, or! caoutchouc, as imported, and having cut it into; small lumps, containing about 2 cubic inches each,; I throw them into a cast-iron still, connected with! a well-cooled worm-tub, (a diagram of which a annexed to the specification, but any flat vessel! with a large evaporating surface will do, the en¬ tire top of which can be removed for the purpose of cleaning it out.— Ed.) I then apply heat, inj the usual way, until the thermometer ranges at! about 600° Fahr., when, as it progresses upwards; to this temperature, a dark-colored oil or liquid » distilled over. When the thermometer reaches, GUO 0 , or thereabouts, nothing is left in the still but dirt and charcoal. I afterwards rectify this oil.; and thereby obtain fluids, varying in sp. gr., the lightest of which has not been under - 670. At 1 each rectification the color becomes brighter ant paler, until at about sp. gr. '680 it is colorless, and! Highly volatile. 1 rectify it along with J of its. weight of water. To enable the dii#to be removecj from the bottom of the still with greater ease, 1| throw in common solder, to the depth of about an inch ; when this becomes fused, the dirt if, easily taken off! I have found the disagreeable smell of this liquid to be removed by shaking it up> with nitro-muriatic acid, or chlorine, in the propor-; tion of a \ of a pint of the acid to 1 gallon of the! liquid.” Remarks. This substance possesses singulai] properties. It is the lightest fluid known, and yell its vapor is denser than the heaviest of the gases) Mixed with alcohol, it dissolves all the resins, es-| pecially copal and Indian rubber, at the common temperature of the atmosphere, and it speedily evaporates, leaving them again in the solid state; It mixes with the oils in all proportions. (See But-! ter of Cacao.) It promises to be a valuable ar¬ ticle for the solution of resins in the manufacture of varnishes, and for liquefying oil paints, instead ot! turpentine. It is very volatile, and requires to b( kept in close vessels. According to the researches of Himly, Gregory, and Bouchardat, it appears; that the caoutchoueine of Barnard consists of sev-j eral liquids, some of which have the composition 1 of olefiant gas, and others that of oil of turpentine; One of these, the caoutchdne of Bouchardat, boils: below 32°, while another (Hevedne) boils at 599°! CAP 161 CAP > most volatile of these liquids has the sp. gr. 054. 'APERS. The capers employed in cookery, as a sauce, are the flower-buds of the caper which is largely cultivated in Spain, Italy, the spilth of France. 7 ol. and Pres. The flower-buds are picked v, and added to the same cask of vinegar, until comes full, when it is sold to the dealers, who them by sifting them through copper sieves, different sizes. In this way they are divided nonpareille, capucine, capote, seconds, and I'd.?, according to their sizes and qualities; :r things being equal, the smallest are regarded the best. Much, however, depends upon the ngth of the vinegar used to pickle them. J ur. From the use of copper sieves in the sepa- on, capers frequently become contaminated h this metal. This contributes to give them t lively green appearance so much valued by noisseurs. Pieces of copper money, as sous, or fpence, are also frequently added for this pur- J. This vile fraud is, however, very easily de¬ ed. If copper be present in either the capers he pickle, they will develope a blue color, when ated with liquid ammonia in excess. A solu- of prussiate of potash added to the pickle will i throw down a brown precipitate. 'APILLAIRE. Simple sirup, or a solution of ? jar in water, generally flavored with orange vers. The name is derived from that of the cilaginous sirup, formerly directed to be made the adiantum capillus veneris, or true maiden °rep. I. Fine white lump sugar 1 cwt.; dis- ttd water 5^ gallons. Proc. Put them into a in and brightly-polished copper boiler, and grad- ly apply heat until the water boils, then with- w the fire, aud stir until the sugar dissolves ; *• in apply heat, and let it boil for half a min- H then remove it from the fire, and when near- ■ jcold, add orange-flower water ^ a gallon, and *jim through flannel into large clean stone jars, ■lich must then be at once well corked and placed : ji cool cellar, where it will be always ready for Jljtling. Remarks. If the sirup be made with pure dis¬ c'd water, it will be perfectly bright and trans- |f eat, but if common water be used, it must un- dgo the process of clarification, as the lime con- ’ red in the latter is precipitated by boiling, and its makes the sirup cloudy. This is best done by • 'wing the whole to cool as soon as the sugar is 1 iolved, and then beating up a little of the sirup i'h the whites of 12 eggs, and about a pint of I)' ter, until it froths well; this must be added to 1 1 sirup in the boiler, and the whole whisked up ) 1 1 good froth : heat should now be applied, when > cum will form, which must be removed from ' e to time with a clean skimmer. As soon as * sirup begins to simmer, it must be removed 'in the fire, and allowed to stand until it has 'lied a little, when it should be again skimmed, ‘ 'pecessary, and then passed through flannel as lore. The orange-flower water may be next jjed. The whole of this process is best perform- «by steam, as too great a degree of heat is likely Injure both the color and flavor of the product. [pillaire is usually sold in small bottles of a pe- 21 culiar shape, known in the trade as “ Capillaires,” but no more of them should be filled at a time than is necessary, as no liquid preparation of sugar keeps well unless in a cold situation. (See Sirup.) II. Sugar 28 lbs.; water 1^ gallons; orange- flower water 1 pint; as last. III. Sugar 2 lbs. ; water 1 pint; orange-flower water 1 oz.; as last. IV. Gum tragacanth 2 oz.; water 1 gallon; dissolve by boiling, then add sugar 8 lbs.; dissolve, clarify, and add orange-flower water J pint. This does not mix well with wine or spirit. V. Simple sirup 1 pint; orange or rose water, or curaqoa, 1 wine-glassful. Use. Grog or wine is sweetened with capillaire in preference to sugar. A tablespoonful, added to a glass of water, makes a very pleasant bev¬ erage. CAPNOMOR. An oily fluid, possessing a pun¬ gent and an agreeable odor, obtained by Reichen- bach, from beech tar. CAPROIC ACID. An acid discovered by Chevreul. It is best obtained by adding dilute sulphuric acid to a solution of caproate of baryta, when an oily liquid rises to the surface, which is the acid. It must be collected, and dried by means of chloride of calcium. CAPRIC ACID. An acid discovered by Che¬ vreul, and obtained in a similar way to the last, from the caprate of baryta. (See Butyrate of Baryta.) CAFSICIN. Syn. Capsica. This substance was obtained by Bucholz and Braconnot, from the capsicum annuum, or common capsicum. It is best prepared by digesting the soft alcoholic extract in ether, and evaporating the solution. Prop. A volatile reddish-colored liquid, intensely pungent, i gr. volatilized in a large room, will cause all its inmates to cough and sneeze. CAPSULES, (in Pharmacy.) (From capsula, diminutive of capsa, a box, case, or bag.) Small spherical, or pear-shaped vessels, in which medi¬ cines are placed, for the purpose of covering their nauseous taste, at the time of swallowing them. Prep. I. These articles are usually prepared by dipping the bulbous extremity of a metallic rod into a strong solution of gelatine. When the rod is withdrawn, it is rotated in order to diffuse the fluid jelly equally over its surface. As soon as the ge¬ latinous film has hardened, it is removed from the mould and placed on pins, furnished with suitable heads, and fixed on a cork table. When dry, the capsules are placed upright in little cells, made in the table to receive them, and the liquid with which they are to be filled is then introduced by means of a small glass tube. They are next closed by dropping some of the solution of gelatine on the orifices. II. Oval balls of wax, of the requisite size, are prepared by pouring wax into a wooden mould, consisting of two parts, and arranged for the re¬ ception of a row of these balls. These are after¬ wards stuck on iron needles, affixed to rods of convenient size, in rows. The balls are next uni¬ formly coated all at once by dipping in the usual manner, then removed from the needles, and placed, with the needle-holes downwards, on a heated plate, when the wax flows out, and a round CAR 162 CAR capsule is left behind. (Simonin in Jour. d. Chim. Med.) Use, i ashes, and evaporating the solution to dry- 1,68 The mass is then kept in a state of fusion h>r jreral hours, until it becomes quiescent, when h icansferred into iron pots, and left to cool; it * 1 i 11 broken up and packed in air-tight barrels, 'mou this state constitutes the potash of com- ’• Anothor method is to transfer the black or product of the first evaporation, from the 3 to a large oven or furnace, so constructed ‘ha, he flame is made to play over the alkaline ® a which is kept continually stirred by means " ‘ | ron r °d. The ignition is continued until the P 1 ! dies are burned out, and the mass changes black to a dirty or bluish white. The whole i cooled, broken up, and packed in casks, as • This constitutes pearlash. When potash ® u'lash is dissolved in water, depurated and ; r ) 'llized, or evaporated to dryness, it forms re¬ hashes, or a carbonate of potash sufficiently or most purposes. ’ following are the directions of the Col- Ijfake of impure carbonate of potassa lb. ij; Jt 1J pints. Dissolve the impure carbonate of s, ' lca in the distilled water, and filter ; then pour the solution into a suitable vessel, and evaporate the water, that the liquor may thicken; then stir assiduously with a spatula until the salt con¬ cretes. A purer carbonate of potassa may be prepared from the crystals of bicarbonate of potassa heated to redness. (P. L.) II. Pure carbonate of potash may be most read¬ ily obtained by heating crystallized bicarbonate of potash to redness in a crucible, but more cheaply by dissolving bitartrate of potash in thirty parts of boiling water, separating and washing the crystals which form on cooling, heating them in a loosely covered crucible to redness so long as fumes are discharged, breaking down the mass, and roasting it in an oven for two hours, with occasional stir¬ ring ; lixiviating the product with distilled water, filtering the solution thus obtained, evaporating the solution to dryness, granulating the salt towards the close by brisk agitation, and heating the gran¬ ular salt nearly to redness. The product of either process must be kept in well-closed bottles. (P. E.) III. Mix charcoal with four times its weight of nitre, and deflagrate it, by throwing it, in small portions at a time, into a red hot crucible ; then keep it at a bright red heat for a few minutes; lastly, dissolve in water, filter, and evaporate. IV. Dissolve 10 parts of raw potash in 6 parts of water, and allow it to remain (repeatedly stir¬ ring) for twenty-four hours in a cool place; then filter, and somewhat concentrate by evaporation; meanwhile prevent crystallization by continually stirring, until the whole mass is nearly cool, when it should be decanted into a strainer. The mother liquor, containing chloride of potassium and silicate of potassa, drips off; after which, evaporate the residue to dryness at a gentle heat; then dissolve in an equal quantity of distilled water, and after filtration, again evaporate to dryness. The product is quite free from sulphate of potassa, and nearly free from the muriate and silicate. (M. Meyer. Vogel's Notizen.) Pur., Tests, ) * s unfit for res¬ piration. The air of wells, cellars, brewers’ vats, Ac., is frequently contaminated with this gas ; hence the necessity of the old plan of letting down a burning candle before venturing in. If the candle will not burn, man cannot breathe there. Had this simple precaution been universally adopted, the late fatal accident at Barclay’s brewery might have been prevented. Tests. It feebly reddens litmus paper, extin¬ guishes the flame of a burning taper, and forms a white precipitate in aqueous solutions of lime and baryta, which is soluble in acetic acid. (See also Carbonates.) By the last test, a very small quan¬ tity of this gas may be easily detected in the at¬ mosphere of rooms, Ac. Ant. When asphyxia from the inhalation of carbonic acid gas occurs, the patient should be im¬ mediately removed into the open air, and placed upon his back with the head slightly raised. Cold water should be dashed over the body, hot water applied to the feet, and ammonia to the nostrils. Brandy and water, and other stimulants, may be administered. Friction on the surface of the bod}' is also recommended. If the patient has ceased to breathe, artificial respiration should be attempt¬ ed. This may be done by pressing down the ribs, forcing up the diaphragm, and then suddenly withdrawing the pressure. The inhalation of air, mixed with a little chlorine gas, has also been re¬ commended. CARBONIC OXIDE. This is a compound of single equivalents of carbon and oxygen, (thus containing 1 atom less of the latter than carbonic acid.) It was discovered by Priestley, but its real nature was first pointed out by Cruickshanks. Prep. I. Pass carbonic acid gas over fragments of charcoal, heated to redness in a tube of porce¬ lain or iron. II. Mix equal weights of chalk or carbonate of soda, and iron filings or charcoal, and ignite them together. III. Heat binoxalate of potassa with 5 or 6 times its weight of strong oil of vitriol in a glass retort. (M. Dumas.) Remarks. The gas must be passed first through a caustic alkaline solution to deprive it of carbonic acid, and next over dried chloride of calcium, to deprive it of moisture. It may be collected either over mercury or water, as the latter absorbs but very little. Prop. Gaseous, colorless, inodorous, neutral, inflammable, and incapable of supporting respiration. CARBURETED HYDROGEN. Syn. Light CARBURETED HYDROGEN. HEAVY INFLAMMABLE Air. Marsh Air. Dicarburet of Hydrogen. Subcarbureted Hydrogen. Fire-damp. This substance is abundantly formed in stagnant pools, during the spontaneous decomposition of dead vege¬ table matter. It is easily procured by stirring the mud at the bottom of them, and collecting the gas as it escapes in an inverted glass vessel. By pass¬ ing this gas through lime-water, or a solution of caustic alkali, it is rendered quite pure. It is this gas that forms the much-dreaded fire-damp of miners. CAR 166 CAR CARD WORK, TO VARNISH. Proc. Before varnishing cardwork, it must receive 2 or 3 coats of size, to prevent the absorption of the varnish, and any injury to the design. The size may be made by dissolving a little isinglass in hot water, or by boiling some parchment cuttings until dis¬ solved. In either case the solution must be strained through a piece of clean muslin, and for very nice purposes, should be clarified with a little white of egg. A small clean brush, called by painters a sash tool, is the best for applying the size, as well as the varnish. A light delicate touch must be adopted, especially for the first coat, lest the ink or colors be started, or smothered. CARMINATIVES. Medicines that allay flat¬ ulency, and the pains that accompany it. List. The principal carminatives are ginger, cardamoms, cinnamon, cassia, aniseed, carawayseed, pepper¬ mint, and ardent spirits. Most of the aromatic essences and tinctures are carminative. CARMINATIVE, DALBY’S. Prep. Mag¬ nesia 60 grs.; oil of peppermint 1 drop ; oil of nut¬ meg 2 drops; oil of aniseed 3 drops; tincture of castor 30 drops; tincture of asafcetida 15 drops; laudanum 5 drops; compound tincture of carda¬ moms 30 drops ; pennyroyal water J oz.; pepper¬ mint water 2 oz.; mix. Dose. A small teaspoon¬ ful. The bottle should be shaken before pouring it out. CARMINE, BLUE. Prep. When the solu¬ tion of indigo in oil of vitriol is neutralized with carbonate of potash, a bulky blue precipitate sep¬ arates, which has received the name of blue car¬ mine or soluble indigo. CARMINE, (RED.) Syn. Carminum. Ve¬ getable Scarlet. Carmine is the most beautiful pigment that the artist possesses. It is the only substance that can impart the transparent ruddi¬ ness of health to the portrait, or the bloom of the rose to the artificial flower. The preparation of carmine is little understood, but success in its manufacture depends less on any mystery attached thereto, than the employment of the purest water and the best materials, and the exercise of moderate care, dexterity, and patience. The following forms will produce carmine of the richest hues down to ordinary and common, according to the P osse ssed by the manipulator. Prep. I. {Process of Madame Cenette of Am¬ sterdam.) Finest cochineal, reduced to powder, t ir" 5 £“ re nver water > boi lwg hot, 15 gallons; boil for 2 hours, then add refined saltpetre, bruised, 3 oz.; boil for 3 minutes longer, and add 4 oz. of salts of sorrel. Boil for 10 minutes longer, then remove the heat, and allow the liquor to settle for 4 hours, when it must be decanted, with a syphon, into shallow plates, and set aside for 3 weeks At the end of this time, the film of mould formed ou the surface must be dexterously and carefully re- moved, without breaking or disturbing the liquid portion. The latter must be now removed with a syphon, and the remaining moisture drained off or "5 W,th * P*P ette - The car mine which is left behind must be dried in the shade, and will be found to possess extraordinary lustre and beauty. 11. (Process of Alxon or Langlois.) Boiling nver water 4 gallons; cochineal, in powder, Mb Ll fO H rl0 , m T te8 ’ then add * 0Z ' of carbonate of soda, dissolved in water 1 lb.; boil again for * an hour; cool, add oz. of alum in fine powder, ;t rapidly until it be dissolved, then let it stand:- minutes, after which carefully decant into ai: vessel. The white of 2 eggs, dissolved in of water, is now to be added, and the wholt agitated; apply heat until the liquor be cltli then draw it off - , and allow it to repose foi hour, or longer, when the clear portion m decanted, and the carmine that has been dejii at the bottom collected, and placed upon a fill drain. When it has acquired the consistencj: paste, remove it from the filter with an ivii silver knife, and finish the drying upon sill plates, covered with silver paper. The prod; either of the above processes is -A to A- ! weight of the cochineal employed. III. ( German process.) Boil powdered |: neal 1 lb. in 4 gallons of pure water for 15l utes, then add powdered alum 1 oz.; boil ) minutes longer, remove the heat, and alio; liquor to settle for 5 minutes, pour off the clea, tion into porcelain or earthenware vessels, ai them aside for three days. At the end of this! the clear liquor must be decanted into othe! sels, and these must, in like manner, be set! for'a few days longer. The carmine deposit! the first vessels must be now carefully draine dried, as above described. The product front of cochineal is about 1J oz., besides J oz., or of an inferior quality obtained as a second dejj IV. {Spirit process.) Boil 1 lb. of cochin! 3 gallons of water for 15 minutes, then i! drachm of alum, in powder, boil again for 5' utes, and let it cool. Next decant the deal tion, and again heat it, and cautiously drop: solution of tin, (spirits of tin,) until all the ca be precipitated; drain and dry as before. .) oz. V. {French process.) To 3 gallons of b water, add 1 lb. of cochineal, in powder; be 15 minutes, then add cream of tartar, in po 1 oz.; boil for 10 minutes more, then add pow alum 1^ oz.; boil for 2 minutes longer, with the heat, and let it settle for 5 minutes, theij cant the clear into porcelain vessels, and set aside until the carmine falls down. Drain dry it in the shade, as before. VI. {Ordinary English carmine.) Boil c neal 1 lb. with carbonate of potash £ oz. in 1 7 gallons, for 15 minutes. Next remove the' from the fire, and add 1 oz. of powdered i agitate the liquor, and then allow it to settle f minutes longer. The clear liquid must no decanted into a clean copper, placed over the and J an oz. of isinglass, dissolved in 1 pint oi ter, and strained, must be added. As soon coagulum forms upon the surface, the heat be removed, and the liquid strongly agitated a bone or silver spatula, after which it mui allowed to repose for 20 or 30 minutes, whei carmine will be deposited, and must be dn and dried as before. VII. {In the small way.) Boil 1 oz. of c neal, finely powdered, in 5 or 6 quarts of rai distilled water, in a tinned copper vessel, for 3 utes; then add alum 25 grs., continue the be for 2 minutes longer, and let it cool; draw ofi clear liquor, as soon as it is only blood warm, shallow vessels, put them by for a couple of i CAR 167 CAS by which time the carmine will have settled. In c ase the carmine does not separate properly, a few drops of muriate of tin (dyers’ spirit) or of a solu¬ tion of green vitriol, will throw it down immedi¬ ately ; the water being then drawn off, the carmine , may be dried in a warm stove. Lse. Carmine is much employed in miniature painting, water-color drawing, and in tinting arti- 'ficial flowers; also as rouge by the ladies. It is uiot only richer and more transparent, but goes ‘further than any other color of the like kind. Remarks. The powdered cochineal from which 'the clear liquid has been decanted, as well as the ^colored liquid, after it has deposited its carmine, Imay be used in the preparation of carminated lake. Pare carmine should be almost entirely soluble in iquid ammonia. According to MM. Pelletier and Caventou, the muriate of tin should be at the maxi¬ mum of oxidizement to obtain a beautiful shade. CARMINE, LIQUID. Syn. Carmine Ink. Prep. Dissolve carmine in liquid ammonia, or spir¬ ts of hartshorn. Use. As an ink, and as a beau- iful color in water-color tinting, and velvet paint- ng. CARMINE, TO PURIFY AND BRIGHT¬ ON. Proc. Digest liquid ammonia on carmine, intil all the color is taken up, filter, and add ace- ;ic acid and alcohol, till the whole is precipitated; .astly, carefully wash with spirit, and dry in the ihade. Remarks. In this way may be produced ! arm ine of the richest and most lustrous hue, even icoin samples of inferior quality. (See Cochinil- !'»•) ! CARPETS, TO CLEAN. Before proceeding p sweep a carpet, a few handfuls of waste tea¬ ses should be sprinkled over it. A stiff hair room or brush should be employed, unless the arpet be very dirty, -when a whisk or carpet- room should be used first, followed by another lade of hair, to take off the loose dust. The fre- uen* use of a stiff carpet-broom soon wears off the jeauty of the best carpet. An ordinary clothes- ■rush is best adapted for superior carpets. When prpets are very dirty, they should be cleaned by iiaking and beating. Brussels Carpets may be cleaned as follows:— ake them up and shake and beat them, so as to nder them perfectly free from dust. Have the por thoroughly scoured and dry, and nail the *rpet firmly down upon it. If still much soiled, ( may be cleaned in the following manner:—Take pailful of clean cold spring water, and put into ; about 3 gills of ox-gall. Take another pail with “an cold water only. Now rub with a soft rubbing brush some of the ox-gall water on the rpet, which will raise a lather. When a con- phent sized portion is done, wash the lather off I th a clean linen cloth dipped in the clean water. |'t this water be changed frequently. When all j 8 father has disappeared, rub the part with a ‘an dry cloth. After all is done, open the win- but does not precipitate gelatine. When dis- *M e d in caustic potassa, and the solution exposed Wie air, oxygen is absorbed and Japonic Acid k:ied. If, instead of caustic potassa, the carbon- atoe employed, it is converted into Rubinic Acid. SATGUT. Syn. Corde a boyau, (Fr.) Darm- Me, (Ger.) The prepared and twisted intestines oknimals. Prep. The guts, taken while warm f»i the animal, are thoroughly cleaned, freed from a< Tent fat, and well rinsed in pure water. They ai next soaked for about 2 days in water, after w j:h they are laid on a table and scraped with a jpper-plate, having a semi-circular notch, be- giiing the operation at the smaller end. The are then put into fresh water, and soaked U1 the next day, when they are again scraped, wi larger ends cut off, and after well washing, a t o steeped for a night in fresh water, and then *°f' or 3 hours in lye water, each gallon of which cc ; ains 1 oz. each of pearlash and potash. They a t lastly washed in clean water, and passed fbjgh a polished hole in a piece of brass to 8 1)th and equalize their surface, and then twist- ec nd sorted according to the purposes for which are intended. emarks. Catgut is employed in several of the “ The strings of harps, and all the instruments Pjjie violin class, are formed of this material. a* ■ this purpose the mucous and peritoneal mem- 22 branes are removed with great care, they are then soaked for a day or two in water, to which potash is added, then removed to water impregnated with burnt lees of wine, which is made stronger by degrees, scraping them carefully to separate the fat. As soon as the intestines begin to float, they are immediately taken out, twisted, brimstoned, again twisted, and dried; when sufficiently dry, the catgut is rubbed over with olive oil, and kept as long as convenient before use, as it improves by age. Whipcord is made from catgut, which is sewed together while soft with the filandre or scrapings, after which it is put into a frame and twisted. It next receives 1 or 2 sulphurings, and is then dyed and coiled up for sale. Red and black ink, infusion of logwood, to which a little alum or blue vitriol has been added, (blue and pur¬ ple,) distilled verdigris or sap green, are the dyes commonly employed. Bowstrings for hatmakers are made out of the largest intestines, 4 to 12 of which are twisted together, until the cord is ex¬ tended to 15 to 25 feet in length. It is then rub¬ bed perfectly smooth and free from knots, half dried, sulphured twice, again stretched and sul¬ phured, and lastly, dried in a state of tension. Clockrnaker’s cords are made of the smallest in¬ testines. When wanted particularly small, they are slit into strings by means of a knife, fitted with a ball to guide it. In this operation the gut is strained over the ball, and an equal portion of the divided gut pulled down by each hand, while the knife remains immoveable. This method is similar in principle to that by which the barrels of straws are divided by the straw-plait makers. The best fine catgut comes from Italy, and is made at Venice or Rome. The superiority arises from its being prepared from the intestines of thin sinewy sheep, while that made in England is form¬ ed from the fat sheep killed for the shambles. It has long been known to physiologists, that the membranes of healthy lean animals are much tougher than those of fat ones. This is well ex¬ emplified in the human species ; few men being at the same time very muscular and corpulent. A coarse species of catgut, used for turning lathes and similar purposes, is made from the in¬ testines of horses. The guts, previously cleaned, are soaked in water, with a pailful of weak solu¬ tion of chloride of lime for each 8 or 10 sets; the mucous membrane is then separated, the in¬ testine cut into 4 strips by forcing a ball with 4 knives placed crosswise along them ; these strips are next twisted, and when dry, any slight inequal¬ ities removed by fish skin. CATHARTICS. Syn. Purgatives. These have been divided into 5 orders or classes, accord¬ ing to their particular actions. The following are the principal of each class. 1. ( Laxatives, lenitives, or mild cathartics.) Manna, cassia pulp, tamarinds, prunes, honey, and phosphate of soda; castor, almond, and olive oils ; ripe fruit. 2. ( Saline , or cooling laxatives.) Epsom salts, glauber salts, phosphate of soda, (tasteless salts,) seidlitz powders, &c. 3. (Active cathartics, occasionally acrid, fre¬ quently tonic and stomachic.) Rhubarb, senna, aloes, &c. 4. (Drastic or violent purgatives.) Jalap, CAU 170 CEM scammony, gamboge, croton oil, colocynth, elate- rium, &.c. 5. (Mercurial purgatives.) Calomel, blue-pill, quicksilver with chalk, &c. The doses of all the above will be found in the table of the doses of medicines, as well as at the end of the notices of most of them, in their alpha¬ betical order. CATHARTINE. The purgative principle of senna, obtained by Lassaigne and Fenuelle from a strong aqueous infusion of the leaves. Prep. Evaporate to the consistence of a sirup, out of con¬ tact with the air, then digest in alcohol, filter, and evaporate. Prop. Color, reddish; taste and smell, nauseous; it is soluble in water and alcohol, and strongly cathartic. CATHETER. A long hollow tube introduced into the bladder, for the purpose of drawing off its contents. Catheters are either made of metal or elastic gum ; and if of the former material, a suit¬ able shape is given to them, foi the purpose of ac¬ commodating them to the flexure of the urethra. Prep. I. Coat a piece of smooth catgut with melted wax, and while still warm, bend it to a proper shape. When cold, dip it repeatedly into an ethereal solution of Indian rubber, until a suffi¬ cient thickness is obtained, dry by a gentle heat, and then boil it in water to melt out the wax, and to allow the catgut to be withdrawn. A piece of polished steel wire may be used instead of catgut. II. Instead of applying the caoutchouc in solu¬ tion, wind ribands of it round the wire, having previously softened their edges with ether, or by boiling in water. Over this wind, as tightly as possible, a strong silk riband, and over all some fine packthread. The next day boil the whole in water for half an hour, and withdraw the wire; lastly, polish off the outside as smoothly as possi¬ ble. (See Caoutchouc.) III. Weave a smooth tissue of silk over the bent wire, and then coat it with a surface of In¬ dian rubber, or elastic varnish. Finish it off as before. CAUDLE, (in Cookery.) A species of gruel. Made with oatmeal, groats, rice, or wheat flour, and mixed with half its weight of good ale, and as much mace, nutmeg, sugar, &c., as will make it agreeable. White wine, the juice of a lemon, a little of the peel grated, with 1 or more eggs, are frequently added. It is an excellent domestic remedy for colds, &c., unaccompanied with fever, for which purpose it should be taken on going to rest. CAUSTICS. Substances that corrode or de¬ stroy the texture of the skin and organized bodies. Their action is commonly called “ burning.” The principal caustics employed by surgeons are, nitrate of silver, caustic potassa, sulphate of copper, red oxide of mercury, and the nitric and acetic acids. Use. Caustics are employed to remove excres¬ cences, morbid growths, granulations, &c., as corns, warts, and proudflesh, and to open issues, CtltQPPQQPC! Xr.p CAUSTIC, COMMON. Syn. Potash with Lime. Potential Cautery. Potassa cum Calce. Prep. Hydrate of potassa and quicklime, equal parts; rub them together in a mortar, and keep them in a well-corked bottle. (P. L.) Use. When placed on the skin, it rapidly decomposes it, leav¬ ing a soft eschar, which is slowly detached. ! employed to open issues, abscesses, &c. CAUSTIC, COMMON. Syn. Causti ; commune mitius. (P. L. 1745.) Prep. Soft f and quicklime, equal parts. Mix them at the 1 of use. Remarks. Both the above are less liabt spread than pure potassa, but are consider; weaker. CAUSTIC, (for Canker in Horses.) P Dissolve corrosive sublimate \ oz. in muriatic ac oz., then add rectified spirit and water, of each - CAUSTIC, OPIATE. Syn. Common C. tic with Opium. Common caustic 4 dr.; p dered opium 1 dr.; soft soap enough to mix. i Applied to fungous ulcers. CEMENT. Any substance which, on b placed between two surfaces, makes them ad! together. This name is also applied (in archi ture) to some species of mortars, employed ei to unite stones or bricks into masses, or as a tective covering against the weather or water. CEMENT, ALABASTER. Prep. I. Fin powdered plaster of Paris, made into a cream ' water. II. Melt yellow resin, or equal parts of ye resin and beeswax, then stir in half as much fin powdered plaster of Paris. Use. The first is used to join and fit toge pieces of alabaster or marble, or to mend brc plaster figures. The second is used to join ala ter, marble, porphyry, Derbyshire spar, and similar substances, that will bear being heated must be applied hot, and the stone must be n warm. Derbyshire, and some other stones, i also be joined by heating them sufficiently to ) a lump of sulphur, with which their edges mu? then smeared, after which they must be placet gether, and held so until cold. Little deficien as chips out of the corners, &c., may be fillet with melted sulphur or bleached shellac, col to any shade, as required. CEMENT, ARCHITECTURAL. Prej Reduce paper to a smooth paste by boiling water; then add an equal weight each of si whiting and good size ; boil to a proper consiste II. Paper, paste, and size, equal parts; fin powdered plaster of Paris, to make it of a pn consistence. Use it as soon as mixed. Use. To make architectural ornaments, bi statues, columns, &c. It is very light, and rece a good polish, but will not stand the weather. CEMENT, ARMENIAN. Syn. Diam Cement. Persian ditto, Turkish ditto. r l article, so much esteemed for uniting pieces of ken glass, for repairing precious stones, and for menting them to watch cases and other 0 ) ments, is made by soaking isinglass in water i it becomes quite soft, and then mixing it i spirit in which a little gum mastic and ammo cum have been dissolved. The jewellers of Turkey, who are mostly menians, have a singular method of ornamen watch-cases, &c., with diamonds and other ] cious stones, by simply glueing or cementing tl on. The stone is set in silver or gold, and lower part of the metal made flat, or to corresp with the part to which it is to be fixed; it is t warmed gently, and has the glue applied, wl CEM 171 CEM so very strong that the parts thus cemented ,ver separate; this glue, which will strongly (ite bits of glass, and even polished steel, and jiy be applied to a variety of useful purposes, is Us made in Turkey:—Dissolve five or six bits of un mastich, each the size of a large pea, in as j ich spirits of wine as will suffice to render it uid; and in another vessel, dissolve as much lglass, previously a little softened in water, lough none of the water must be used.) in ench brandy or good rum, as will make a two- ince vial of very strong glue, adding two small s of gum galbanum, or ammoniacum, which ist be rubbed or ground till they are dissolved, len mix the whole with a sufficient heat. Keep 3 glue in a vial closely stopped, and when it is be used, set the vial in boiling water. Some jrsons have sold a composition under the name of i-inenian cement, in England ; but this compo- jion is badly made ; it is much too thin, and the jantity of mastich is much too small. (Eton.) III. The following are good proportions: isin- iss, soaked in water and dissolved in spirit, 2 oz., hick;) dissolve in this 10 grains of very pale |m ammoniac, (in tears,) by rubbing them to- |ther; then add 6 large tears of gum mastich, solved in the least possible quantity of rectified irit III. Isinglass, dissolved in proof spirit, as above, oz.; bottoms of mastich varnish (thick but clear) oz.; mix well. Remarks. When carefully made, this cement sists moisture, and dries colorless. As usually f et with, it is not only of very bad quality, but Id at exorbitant prices. iCEMENT, BRUYERE'S WATER. Prep. 'X 3 gallons of clay with 1 gallon of slaked lime, id expose them to a full red heat for 3 hours. CEMENT, BUILDING. Syn. Artificial zzolene. Prep. This is made by exposing a ixture of clay or loam, broken pottery, flints, or icious sand, or broken bottle-glass, with wood lies, to a considerable heat in a furnace, until it comes partially vitrified. It must then be ground a flue powder, sifted, and mixed with one-third weight of quicklime, also in fine powder, after nch it must be packed (tight) in casks to pre- rve it from the air and moisture. For use, it is ‘xed up with water, and applied like Roman ment. CEMENT, BOTANY BAY. Yellow gum id brickdust equal parts, melted together. Used I cement coarse earthenware, &.c. CEMENT, CHINESE. Prep. Dissolve shel- 3 in enough rectified spirit to make a liquid of } e consistence of treacle. jll. Instead of spirit, use wood naphtha, (pyrox- j- spirit.) HI. Boil borax I oz. and shellac 4 oz. in water itil dissolved. Use. To mend glass, china, fancy ornaments, jc. The first form produces a cement so strong at pieces of wood may be joined together, cut •pingly across the grain, and will afterwards re- i't every attempt to break them at the same i lce * In many of the islands of the Indian -can, in Japan, China, and the East Indies, a .uilar cement is used to join pieces of wood for w 3» lances, &c. The fluid is thinly smeared ; over each face of the joint, a piece of very thin gauze interposed, and the whole pressed tightly together and maintained so until the next day. Joints so made will even bear the continual flex¬ ure of a bow without separating. CEMENT, COPPERSMITHS’. Bullock’s blood thickened with finely powdered quicklime. Use. To secure the edges and rivets of copper boilers, to mend leaks from joints, Ac. It must be used as soon as mixed, as it rapidly gets hard. It is extremely cheap and very durable, and is suited for many purposes where a strong cement is required. It is frequently called blood cement. CEMENT, CUTLERS’. Prep. I. Black rosin 4 lbs.; beeswax 1 lb.; melt, then add 1 lb. of finely-powdered and well-dried brickdust. II. Equal weights of rosin and brickdust melt¬ ed together. Use. To fix knives and forks in their handles. CEMENT, EGG. White of egg thickened with finely-powdered quicklime. Use. To mend earthenware, glass, china, marble, alabaster, spar ornaments, &c. It does not resist moisture. CEMENT, ELECTRICAL AND CHEM¬ ICAL, (SINGER’S.) I. Rosin 5 lbs.; wax and dry red ochre, in fine powder, of each, 1 lb.; plaster of Paris 4 oz.; melt the first two, then add the ochre, and, lastly, the plaster. Mix well together. II. Black rosin 7 lbs.; well-dried red ochre and plaster of Paris, of each, 1 lb.; as above. Use. To cement the plates in voltaic troughs, join chemical vessels, &c. CEMENT, ENGINEERS’. I. Mix ground white-lead with as much powdered red-lead as will make it of the consistence of putty. II. Mix equal weights of red and white lead with boiled linseed oil to a proper consistence. Use. Employed by engineers and others to make metallic joints. A washer of hemp, yarn, or canvass smeared with the cement is placed in the joint, which is then “brought home,” or screwed up tight. It dries as hard as stone. This cement answers well for joining broken stones, however large. Cisterns built of square stones, put together, while dry, with this cement, will never leak or come to repair. It is only ne¬ cessary to use it for an inch or two next the w a- ter; the rest of the joint may be filled with good mortar. It is better, however, to use it for the whole joint. . , CEMENT, EXTEMPORANEOUS. Shel¬ lac melted and run into small sticks the size of a quill. Use. To join glass, earthenware, &c. The edges must be heated sufficiently hot to melt the cement, which must be then thinly smeared over them, and the joint made while they are still hot. This is the cement so commonly vended in the streets of London. CEMENT, FRENCH. Prep. Make a thick mucilage with gum arabic and water, then add starch in fine powder to thicken it. Use. Em¬ ployed by naturalists and French artificial-flower makers. A little lemon juice is sometimes added. CEMENT FOR IRON BOILERS, &c. Prep. Dried clay in powder 6 lbs.; iron filings I lb.; make a paste with boiled linseed oil. Used to stop the cracks and leaks in iron boilers, stoves, See. CEM 172 CEM CEMENT FOR BROKEN GLASS, CHI¬ NA, &c. Various preparations and methods are adopted for mending broken china, earthenware, and glass, among which are the following: the white of an egg beaten with quicklime, in impal¬ pable powder, into a paste ; to which is sometimes added a little whey, made by mixing vinegar and milk. A little isinglass, dissolved in mastich var¬ nish, is another cement. Nature supplies some cements ready to our hands, as the juice of garlic and the white slime of large snails; and it has been stated in a respectable scientific journal that a broken flint has been joined so effectually with this snail cement, that when dashed upon a stone pavement the flint broke elsewhere than at the cemented part. In their anxiety to unite broken articles, persons generally defeat themselves by spreading the cement too thickly upon the edges of the article, whereas the least possible quantity should be used, so as to bring the edges almost close together; and this may be aided by heating the fragments to be joined. (Chambers’s Infor¬ mation for the People.) (See also Armenian, Extemporaneous, Chi¬ nese Cements, &c. &c.) CEMENT, GAD’S HYDRAULIC. Prep. Mix 3 lbs. of well-dried and powdered clay with 1 lb. of oxide of iron; then add as much boiled oil as will reduce them to a stiff 1 paste. Use. For work required to harden under water. CEMENT, GLASS GRINDERS’. I. Melt pitch and add thereto one fourth of its weight each of finely-powdered wood-ashes and hard tal¬ low. For coarse work. II. Melt 4 lbs. of black rosin, then add 1 lb. each of beeswax and whiting previously heated red hot and still warm. III. Shellac melted, and applied to the pieces previously warmed. Use. To fix the articles while grinding. CEMENT, GLUE. Prep. I. Melt 1 lb. of glue without water, then add 1 lb. of black rosin and 4 oz. of red ochre. II. Melt glue without water, then stir in \ of its weight each of boiled oil and red ochre. Use. For various common purposes, especially to fix stones in their frames. CEMENT, HAMELIN’S, (or MASTICH.) To any given weight of the earth or earths, com¬ monly called pit-sand, river-sand, rock-sand, or any other sand of the same or the like nature, or pulverized earthenware or porcelain, add two thirds of such given weight of the earth or earths, commonly called Portland stone, Bath stone, or any other stone of the same or like nature, pul¬ verized. To every 560 lbs. of these earths, so prepared, add 40 lbs. of litharge, and with the last-mentioned given weights combine 2 lbs. of pulverized glass or flint stone. Then join to this mixture 1 lb. of minium and 2 lbs. of gray oxide of lead. When this composition is intended to be made into cement, to every 605 lbs. of the composition are added 5 gallons of vegetable oil, as linseed oil, walnut oil, or pink oil. The composition is then mixed in a similar way to mortar. When this cement is applied to the purpose of covering buildings intended to resemble stone, the surface of the building is washed with oil. CEMENT, IRON. This is formed borings or turnings of cast-iron, which she clean and free from rust, mixed with a quantity of sal ammoniac and flowers of s When wanted for use, it is mixed up wi enough water to thoroughly moisten it, ai rammed or calked into the joints with j calking chisel and hammer, after which th is screwed up by its bolts as tightly as p If the turnings or borings be very coarse, tl broken by pounding in an iron mortar, a dust sifted off before use. The following a proportions. I. Sal ammoniac in powder 2 oz.; floy sulphur 1 oz.; iron borings 5 lbs.; water to II. Sal ammoniac 1 oz.; sulphur ^ oz borings 6 lbs.; water to mix. III. Sal ammoniac 2 oz.; iron borings lbs. ; water to mix. IV. Iron borings 4 lbs.; good pipeclay powdered potsherds 1 lb.; make them into with salt and water. Remarks. The first of these forms is thf erally employed for common purposes, b merly much more sulphur and sal ammonia used. I am informed by one of the leadinj neers of London, that the strongest cen made without sulphur, and with only 1 or of sal ammoniac to 100 of iron borings, (i third form;) but that when the work is r to dry rapidly, as for steam joints of mai wanted in haste, the quantity of sal amme increased a little, and occasionally a verj quantity of sulphur is added. This addition it set quicker, but reduces its strength, power of the cement depends on the oxidi and consequent expansion of the mass, it dent that the less foreign matter introduc better. No more of this cement should bi at a time than can be used at once, bee soon spoils. I have seen it become quite standing even a few hours, when it contain phur ; and I have been informed by wo that when much sulphur is used, and it ha left together in quantity all night, combust taken place. The last form produces a cement that ge hard when allowed to dry slowly. CEMENT, JAPANESE. Syn. Rice Prep. Intimately mix the best powdered ri< a little cold water, then gradually add boili ter, until a proper consistence is acquire! particularly careful to keep it well stirred time ; lastly, it must be boiled for 1 minu clean saucepan or earthen pipkin. Use. This glue is beautifully white, and transparent, for which reason it is well ada; fancy paper work, which requires a stro colorless cement. CEMENT, KEENE’S MARBLE. T lowing is an abstract of a paper read 1 White before the Society of Arts, and v plain the preparation of this beautiful and ■ cement: “ Keene’s Marble Cement is desci) a combination of sulphate of lime and alum 1 gypsum undergoes the same preparation 1 plaster of Paris, being deprived of its water <|< * A pleasing tint is given to this cement by add i 1 tie solution of green copperas to the alum liquor. CEM 173 ft CER Ration by baking. It is then steeped in a pirated solution of alum ; and this compound, fcen recalcined and reduced to a powder, is in a fit |,e for use. This cement has been most exten- ily applied as a stucco ; but the finer qualities, len colored by the simple process of infusing leral colors in the water with which the ce¬ nt powder is finally mixed for working,) being ceptible of a high degree of polish, produce liutiful imitations of mosaic, and other inlaid jrbles, scagliola, Ac. The cement is not adapted lydraulic purposes, or for exposure to the weath- j but has been used as a stucco in the internal '■orations of Windsor and Buckingham palaces, jm its extreme hardness, it has been found viceable when used for imbedding and setting tiles of tesselated pavements, Ac.; and has n adopted for this purpose at the French Pro- tant church, the new fire-proof chambers in arter’s Court, and the Reform Club-House.” In the course of the discussion which followed, . C. II. Smith and Mr. Lee adverted to the ex- tne hardness of the cement as its principal re- I runendation, when applied as stucco and for uldings. DEMENT, MAHOGANY. Prep. I. Melt swax 4 oz.; then add Indian red 1 oz., and mgh yellow ochre to produce 'the required tint. II. Shellac, melted and colored as above. Very d. Use. To fill up holes and cracks in mahogany. DEMENT, OPTICIAN’S. Prep. I. Shel- , softened with rectified spirit or wood naph- - For fine work. [I. Melt wax 1 oz., and resin 15 oz.; then add iting 4 oz.; previously made red hot, and still rm. ill. Resin 1 lb.; melt, then add plaster of Paris y) 4 oz. Use. To fix glasses, stones, Ac., while polishing 1 cutting. The last is a very strong cement for gh purposes. DEMENT, PARABOLIC. Syn. Universal vent. Prep. Curdle skim-milk, press out the ey, and dry the curd by a gentle heat, but as ckly as passible. When it has become quite , grind it to powder in a coffee or pepper mill, 1 mix it with T ' ff of its weight of finely-powdered cklime, and a piece of camphor the size of a i, also reduced to powder, to every ounce of the ■dure. Keep it in wide-mouth 1 oz. vials, well ked. For use, make it into a paste with a little ter, and apply it immediately. DEMENT, PARKER’S. 'This valuable ce- Int is made of the nodules of indurated and yhtly ferruginous marl, called by mineralogists taria, and also of some other species of argilla- >us limestone. These are burned in conical :i8, with pit coal, in a similar way to other lime- ne, care being taken to avoid the use of too ich heat, as if the pieces undergo the slightest tree of fusion, even on the surface, they will be it to form the cement. After being properly sted, the calx is reduced to a very fine powder grinding, and immediately packed in barrels, to ‘P it from the air and moisture. Use. It is tempered with water to a proper con- ^ence, and applied at once, as it soon hardens, 1 i will not bear being again softened down with water. For foundations and comioes exposed to the weather, it is usually mixed with an equal quantity of clean angular sand ; for use as a com¬ mon mortar, with about twice as much sand ; for coating walls exposed to cold and wet, the com¬ mon proportions are 3 of sand to 2 of cement, and for walls exposed to extreme dryness or heat, about 2£ or 3 of sand to 1 of cement; for facing cistern work, water frontages, Ac., nothing but cement and water should be employed. This cement, under the name of compo, or Ro¬ man cement, is much employed for facing houses, water-cisterns, setting the foimdations of large edi- ticcs (SkLC* CEMENT, PLUMBER’S. Prep. Melt black rosin 1 lb., then stir in brickdust 1 to 2 lb. Some¬ times a little tallow is added. CEMENT, ROMAN. Genuine Roman ce¬ ment consists of puzzolene, (a ferruginous clay from Puteoli, calcined by the fires of Vesuvius,) lime, and sand, mixed up with soft water. The only preparation which the puzzolene undergoes is that of pounding and sifting; but the ingredi¬ ents are occasionally mixed up with bullock’s blood and oil, to give the composition more tenacity. CEMENT, SEAL ENGRAVER’S. Com¬ mon resin and brickdust melted together. Use. To fix the pieces of metal while cutting, and also to secure seals and tools in their handles. It grows harder and improves every time it is melted. CEMENT, TURNER’S. Pitch, rosin, and brickdust melted together. CEMENT, WATER. Prep. I. Good gray clay 4 parts ; black oxide of manganese 6 parts; good limestone, reduced to powder by sprinkling it with water, 90 parts; mix, calcine, and powder. II. Mix white iron ore (manganese iron ore) 15 parts, with lime 85 parts; calcine and powder as above. Both this and the preceding must be mixed up with a little sand for use. A piece thrown into water will rapidly harden. III. Fine clean sand 1 cwt.; quicklime in pow¬ der 28 lbs.; bone ashes 14 lbs. For use, beat it up with water as quickly as possible. CEMENT, WATERPROOF, (OF DIHL.) Pure clay, dried by a gentle heat, and powdered, mixed up to the consistency of a paste with boiled linseed oil. Remarks. It may bo colored by adding a little red or yellow ochre, or any similar pigment. It is used to cover the fronts of buildings, roofs of ve¬ randas, Ac. It may be thinned with turpentine. CEMENTATION, (in Metallurgy.) The operation of surrounding a solid body with powder or some other body, and in this state exposing it to the action of heat. Steel and porcelain undergo cementation. CERATES. Unctuous preparations possessing a consistence intermediate between ointments and plasters. The tenn is derived from Cera, wax, because that is the ingredient on which their so¬ lidity mainly depends. In the preparation of cerates, the oils and fats used should be perfectly fresh, and the wax una- { dulterated. It is a general custom with the drug¬ gists to use a less quantity of wax than what is re¬ quired to give the compound a proper consistence, and in many cases it is omitted altogether, and its CER 174 CER place supplied by hard suet or stearine, and fre¬ quently rosin. Lard is also very generally sub¬ stituted for olive oil. The operation of melting the ingredients should be performed in a water or steam bath, and the liquid mass should be assiduously stirred until cold. CERATE, BLISTERING. Syn. Cerate of Spanish Flies. Ceratum Cantharides. (P. L.) Prep. Spanish flies in fine powder jj; spermaceti cerate §vj ; soften the cerate by heat, then care¬ fully mix in the powdered flies. Use. To keep blisters open, and as a mild stim¬ ulant. Its use is sometimes, however, attended by strangury and other disagreeable symptoms. A blister on the scalp, dressed for 4 days with this cerate, was followed by the head swelling to an alarming size, an oedematose erysipelas over the face and scalp to the occlusion of the eyes, and great fever. These symptoms were removed by the use of emollient fermentations and simple dress¬ ings. (A. T. Thompson.) Very probably the ce¬ rate contained euphorbium, which it derived from the powdered flies being adulterated with this sub¬ stance. (See Cantharides.) CERATE, CALAMINE. Syn. Ceratum Epuloticum, (P. L. 1745.) Ceratum Lapis Ca- laminaris, (P. L. 1788.) Ceratum Calamine, (P. L. 1836.) Healing Salve. Turner’s Ce¬ rate. Prep. Prepared calamine (lapis calamina- ris) and wax, of each lb. ss ; olive oil f ^xvj. Proc. Mix the oil with the melted wax, and as soon as it begins to thicken, add the calamine and stir until cold. Use. To dress excoriations, ulcers, burns, sore nipples, &c. It is drying and healing. Retnarks. On the large scale this cerate is usu¬ ally made without a particle of wax. 4 lbs. of suet are melted with 3 lbs. of lard, and 3£ lbs. of calamine sifted in; the whole is then well mixed up foi a few minutes, and after one minute’s re¬ pose, it is poured off into another vessel, a little coarse sediment that has fallen to the bottom be¬ ing left behind. It is then stirred until cold. In many cases nothing but lard and calamine are used. pv? R d TE ’ C ! ALAMIN E, (WITH MERC P re P- (Ceratum Calaminhs cum Hydr gyro, P. C.) Calamine cerate lb. i; nitric o> of mercury & p roc . Triturate the oxide u reduced to an impalpable powder, then add cerate andthorouglily blend them together. RATE, CALOMEL. Prep. Simple rate ovq ; calomel 3j ; mix. CERATE, CALOMEL, (COMPOUN Ca r^?D ! ,rn ate 5'j! calomel ; mix. CERATE CINCHONA. (Paris Cod Equal parts of extract of cinchona and simple rate, mixed together. 1 CERATE, COMPOUND LEAD Syn G lard’s Cerate Ceratum Plumbi composit (r. Li.) Prep. Solution of diacetate of lead f 3 T j j J 1V ’ °i‘ v . e oi . 1 , i P int i camphor 3ss. P Add 8 oz. of the oil to the melted wax, and as s as it begins to cool, add the solution of lead • continue the stirring until cold ; then add the cs phor dissolved m the remaining portion of the c & Use. A cooling cerate for burns, excoriatic CERATE, COMPOUND MERCURIAL. Syn. Ceratum Hydrargyri compositum, (P. L. Prep. Mercurial ointment and soap cerate, o each %iv ; powdered camphor §j; mix. Use. As a stimulant application to indolent tu mors, and as a resolvent in enlarged joints, &c. i CERATE, COPPER. Syn. Ceratum Cui pri. Prep. Liquor of ammoniated copper 1 part simple cerate 8 parts. Proc. Soften the cerate b: heat, then add the cupreous solution, and stir uii! til cold. (Swediaur.) CERATE, COSMETIC. Syn. Pommade eI Creme. Prep. Oil of almonds 5 oz.; white wa and spermaceti, of each ^ oz. ; melt, add rose wa' ter 3 oz., and tincture of balsam of Mecca ^ oz, stir until cold. CERATE, HEMLOCK. (Ceratum Coni St. B. H.) Hemlock ointment 12 oz. ; spemia ceti 2 oz. ; white wax 3 oz.; melt the last twi; then add them to the first, softened by a gentlj heat. Used for inveterate cancerous, scrofulous aud other sores. CERATE, HONEY. (Ceratum Mellis, I C.) Lead plaster and beeswax, of each 4 oz.j olive oil 6 oz. ; melt and add honey 6 oz. CERATE, KIRKLAND’S NEUTRAI: Prep. Lead plaster gviij ; olive oil and prepare chalk, of each §iv; mix with heat and add sugai of lead 3iij, dissolved in distilled vinegar ffn Stir until cold. Use. As a cooling dressing for inj dolent ulcers. CERATE, MARSHALL’S. Prep. Palm o and calomel, of each 2 oz.; sugar of lead 1 oz. ointment of nitrate of mercury 4 oz.; mix tho 1 roughly by rubbing them together in a Wedgewooj mortar. CERATE, MERCURIAL. (Ceratum Mer curiale, P. L. 1746.) Strong mercurial ointmen and yellow wax, of each 6 oz.; lard 3 oz. Mel the wax and lard together, then stir in the oint ment. CERATE OF ACETATE OF LEAD. (Ce ratum Plumbi Acetatis, P. L.) Acetate of lea< in fine powder 3ij ; wax §ij ; olive oil f §viij ; mel the wax in 7 oz. of the oil; then add the acetal of lead, separately rubbed down with the remain ing oil; stir until cold. Use. As a cooling cerate to bums, excoriations and inflamed sores. CERATE OF ARSENIC. (Ceratum An senici, P. U. S.) White arsenic in fine powde 3j ; simple cerate §j; mix. CERATE OF NITRATE OF MERCURY (Ceratum Hydrargyri Nitratis, St. B. H- Prep. Ointment of nitrate of mercury and simpb cerate, equal parts ; mix. CERATE, OPIUM. (Ceratum Opii, Db Lagneau.) Prep. Opium in fine powder 3ss yelk of 1 egg ; mix, then rub it up with simple ce rate 3-ij. CERATE, QUININE. (Ceratum Quini.e I • H.) Sulphate of quinine 1 part; simple ce rate 10 parts ; mix well. CERATE, RESIN. Syn. Yellow Baslli con. Basilicon Cerate. Ceratum Citrinum (P. L. 1745.) C. Resin^e Flavae, (P. L. 1788. Ceratum Resinae, (P. L. 1809, 1824, and 1836. Prep. Yellow resin and wax, of each lb. j ; melt then add olive oil f§xvj. Stir until cold. Remarks. This cerate is a mild stimulant, de CER 175 CER gent, and digestive application ; and is employed dress foul and indolent ulcers. The above is the form of the Lond. Ph., but the . silicon of the shops is seldom, if ever, made in s manner. The following forms are those com- mly used on the large scale, but the product is erior to the P. L. II. Yellow resin 10 lbs.; beeswax 2 lbs. ; lin¬ 'd oil 7 lbs. ; melt together and stir until cold. III. As last, but use nut oil for linseed oil. IV. Nut oil 1 gall.; beeswax 5 lbs.; yellow re- i 14 lbs. V. Lard (common) and linseed oil, of each 3 i .; yellow resin 9 lbs.; mix as before. CERATE, ROSE. Syn. Lip Salve. (Ce- >tum Rosatum, P. Cod.) Oil of almonds 1 lb.; Lite wax 4 lb. ; alkanet root 1 oz. ; melt and di- st until sufficiently colored, strain, and when •oled a little, add otto of roses (24 drops) to per- ine. CERATE, SAVINE. (Ceuatum Sabinas, P. .) Prep. Lard lbs. ij ; savine leaves lb. j ; wax iij. Proc. Melt the wax and lard, and boil the aves in the mixture, then strain through a linen OtlL Remarks. The preparation of this cerate re¬ tires caution, as the active principle of the savine ing volatile, is injured by long boiling or too high temperature. The leaves are usually boiled un- they are crisp, but as this takes some time, the vseutial oil, and consequently the odor, is nearly I dissipated. A better plan is to express the lice from the leaves, and to add it to the wax id oil melted together, and just beginning to cool, s usually met with, this ointment has a deep een color, and the odor of the fresh plant, but •ither of these is derived from the leaves, in the million process of making it. The first is caused Y the addition of verdigris, and the latter by add- a little of the essential oil of savine to the com- mnd when nearly cold. The cerate prepared ; ■cording to the form of either of the British Col- \ ges, has but a very pale green color, and that ( ipidly changes unless it be well covered up from I )o air. A greater quantity of color is got from j ie leaves by long digestion in the fat and wax in j irthen vessels, at a moderate heat, than by hast- y boiling. In this way a lively green is some- | mes pfcnluced, but it rapidly changes. The following forms are those that have been dopted by many druggists for the manufacture of lis cerate. II. Lard and suet, of each 6 lbs.; yellow wax lbs.; melt them together in an earthen vessel; ien add 2 oz. of distilled verdigris, previously ibbed down smooth in a mortar, with an equal 'eight of sweet oil ; strain while hot into a large j arthen pot, and when cooled a little, add 1 oz. of 1 il of savine ; stir till cold. III. Savine leaves 4 lbs.; yellow wax 2 lbs. ; jird 8 lbs.; boil until the leaves become crisp ; then ram, and add, of lively-colored green ointment 5 » and when cooled a little, 3 drs. of oil of sa¬ ble. Stir briskly until cold. Prod. 134 lbs. The practice of coloring this cerate with verdi- ri ®, which is next to universal, cannot be too se- erely censured, as its therapeutic action is thereby Itered. The copper may be detected by burning own a little in a platinum or Hessian crucible, j washing out the ashes with a little dilute acid, placing the liquor in a glass tube, and pouring thereon liquid ammonia. When a blue color, am- moniureted copper will be produced, if copper be present. Use. To keep blisters open. CERATE, SOAP. (Ceratum Saponis, P. L.) Prep. Boil litharge §xv in distilled vinegar 1 gal¬ lon until dissolved, stirring continually; then add of Castile soap §x ; boil again until the moisture be entirely evaporated: then add gradually, wax §xiiss, and olive oil 1 pint, previously melted to¬ gether. Remarks. Unless the above instructions be ex¬ actly followed in every particular, the process will miscarry. When this is the case, it will be found that the cerate on cooling will separate into two portions, and be full of hard gritty particles. To prevent this, care should be taken to use soap of the best quality. When once this mishap occurs, no boiling or stirring in the world will remove it. The only remedy is the addition of a little more soap, previously melted with some W'ater, and again evaporating to a proper consistence. A small quantity of liquor of potassa will also have the same eflfect. The color and consistence of this cerate wholly depend upon the length of time it is kept heated after the addition of the oil and wax. As evapo¬ ration proceeds, so do the color and consistence increase. Its usual color is that of a lively pale chocolate-brown, but occasionally it is much paler. This arises from its containing moisture, which, by stirring, reduces the color. The following form may be used on the large scale. II. Distilled vinegar 6 galls. ; litharge 5 lbs.; soap 3f lbs.; yellow wax 44 lbs.; olive oil 6 pints. Mix as above. (Good nut or poppy oil may be used for olive oil.) Uses. Soap cerate is used as a cool dressing for i scrofulous swellings, &c. It may be spread on linen and applied like a plaster. CERATE, SIMPLE. Syn. Oil and Bees- j wax. Simple Dressing. Cerat simple, ( Fr .) | Ceratum simplex, (P. L. 1824.) Ceratum, (P. L. 1809 and 1836.) Prep. Olive oil f^iv; yellow ! wax ^iv ; mix by heat, and stir until cold. Remarks. This is the ceratum of the “ London j Pharmacopoeia.” It is used as a simple emollient j dressing for excoriations and sores. The ceratum J simplex of the Scotch College is spermaceti cerate. | Simple cerate is but little used, preference being given to the next preparation. CERATE, SPERMACETI. Syn. White Lip Salve. Cerat de blanc de Baleine, (Fr.) Simple Cerate, (P. E.) Ceratum album, (P. L. i 1745.) C. Spermatis Ceti, (P. L. 1788.) Cera- j tum Cetacei, (P. L. 1809, 1824, 1836.) Prep. ! Spermaceti 3 ve °*l I P‘ n1, Melt together and stir assiduously until cold. Use. As a soft cooling dressing. Remarks. As soon as the materials are melted, they should be moved from the fire, strained into a clean vessel, and stirred until cold. To facilitate the cooling, the vessel may be placed in cold wa¬ ter or a current of cold air. This will render the product both whiter and finer than when allowed to cool by itself. The operation of melting should I be performed in a water bath. On the large scale CHA 176 CHA lard or suet is substituted for oil, by which means less wax is required. The following is a good form where a cheap article is wanted. II. Clarified mutton suet lbs.; white wax and spermaceti, of each f lb. As above. CERATE, SULPHUR. (Ceratum Sulphu- ratum, P. Cod.) Washed sulphur 2 parts; cerate of Galen 7 parts ; almond oil 1 part. Mix. CERATE, SULPHURET OF MERCURY. (Ceratum Rubrum, P. Cod.) Yellow wax, lard, and yellow resin, of each §j ; red sulphuret of mer¬ cury gr. xxx. Mix. CERATE, ZINC, AND LYCOPODIUM. (Ceratum Zinci cum Lycopodio, Hufeland.) Sim¬ ple cerate 3iv; oxide of zinc and lycopodium, in powder, of each gr. xv. Mix. CERIUM. A metal discovered in 1803 by Hi- singer and Berzelius, in a mineral named cerite. It is obtained in combination with a metal called by Mosander Lantanium. The mixed oxides may be procured by dissolving calcined and powdered cerite in nitro-muriatic acid, filtering, neutralizing with pure potassa, and then precipitating with tar¬ trate of potassa. The powder that falls down is next washed and calcined. The mixed oxides may be separated by solution in nitric acid, evaporation, and calcination. The mass previously powdered is then to be digested in water containing 2§ of nitric acid ; the undissolved portion is the oxide of cerium. The solution con¬ tains the oxide of lantanium, which may be ob¬ tained as a carbonate by adding a solution of car¬ bonate of potassa. The combination of these metals is but little known, and is now the subject of investigation by several eminent foreign chemists. Various compounds of these metals with the acids, sulphur, and chlorine have been formed. CETENE. A colorless oily -looking liquid, ob¬ tained by repeatedly distilling ethal with glacial phosphoric acid. It is inflammable and soluble in alcohol and ether. CETINE. Syn. Pure Spermaceti. Prep. Dissolve spermaceti in boiling alcohol, and collect the crystals that deposite on cooling. Prop. Bright pearly crystals; melts at 120° ; sublimes at 670°. CHAIRS. The black leather work of chairs, settees, &c., may be restored by first washing off the dirt with a little warm soap and water, and afterwards with clean water. The brown and faded portions may now be restained by means of a little black ink, or preferably black reviver, and when this has got thoroughly dry, they may be touched over with white of egg, strained and mixed with a little sugar-candy. When the latter is nearly dry, it should be polished off with a clean dry brush. A similar process will revive ladies’ and gentle¬ men s dress boots and shoes. CHALK. Syn. Earthy Carbonate of L Perhaps there is no one thing better known more universally distributed throughout Engk than chalk. It is here largely used in the ms factures, the arts, and in medicine ; and it fc an important geological feature of the country vvas the hills of chalk, the white cliffs of Engli that conferred on it the name of Albion (f albus or albens, white.) The chalk ranges over a great portion of the country, and many cases obtains an elevation of nearly 1( feet above the level of the sea. There are vaiiti kinds of chalk, principally distinguished by th color. CHALK, PRECIPITATED. Syn. Cre Precipitata. Prep. (Calcis Carbonas Precis tatum, P. D.) Add a solution of carbonate of sc, in 6 times its weight of water, to another of ni riate of lime. Wash the precipitate repeats; with distilled water. Use. Precipitated chalk is ordered by the Ir College to be used in the preparation of “ qui< silver with chalk.” It is also frequently used J an ingredient in aromatic confection, cretaceij tooth-powder, &c., and is preferable in every ci where chalk is ordered, and expense is not object. CHALK, PREPARED. Syn. Creta. Cij cis Carbonas Friabilis, (P. L.) Friable CJ BONATE OF LlME, (P. E.) CrETA AlBA, (P. j Prep. Rub chalk ih. j with sufficient water, adc gradually, until reduced to a very fine powd'i then put this into a large vessel with water, agit well, and, after a short interval, pour off the sup; natant water, still turbid, into another vessel, 2j let the suspended powder subside. In the sa way shells are prepared, after being first fre from impurities, and washed with boiling wal: (P.L.) Remarks. On the large scale the chalk ground in mills, and the deposite made in la' reservoirs. It is now seldom prepared by ij druggist. Use. Prepared chalk is used in medicine as absorbent, antacid, and desiccant. It forms av uable dusting powder in excoriations, ulcers, &\ especially in children. It is administered in d pepsia, heartburn, acidity of the stomach, &c. j diarrhoea, depending on acidity or irritation, it very serviceable, either alone, or combined w aromatics, astringents, or opium. Dose. 10 grs a spoonful. The precipitated chalk is prefera when it can be obtained pure, and either that 5 the. prepared chalk must alone be used in mel cine. The latter is, however, the cheaper of t two, and is consequently the one more genera used. Pur. Precipitated chalk is frequently adult ated, and, in many cases, the article sold as su does not contain one particle of carbonate of iirj The following extract from a letter published 5 the “ Annals of Chemistry,” will throw some li{| on this subject. The truth of Mr. Bartlett’s ( sertions I can testify to. “ An article has be offered and purchased by both wholesale and ret druggists, (in one instance, I believe, to the ext< of a ton weight,) under the name of precipitalj chalk, at 8 d. or lOd. per lb. instead of Is. 4 d.< Is. 6 d., the price of the genuine article. T; article appears beautifully white and floceule having all the appearance of the genuine, but nothing more than pure sulphate of lime.” “j is well known that the carbonic acid gas of t soda-water manufacturer is obtained from whitii and that it is disengaged therefrom by sulphu acid. A short time since it was inquired of us what purpose the pappy residuary mass of sulphi of lime and excess of whiting could be applied CHA 177 CHA eraistry ? At the time we were unable to fur- ih a satisfactory reply ; the impression of our ierist being that, on account of the secrecy ob- irved in removing it, he had no doubt the uses to iliich it could be applied involved a good profit, j'e think Mr. B.’s letter may be received as a clue the uses of this residue. Creta precipitata ould be entirely soluble in acetic acid, with ef- irvescence ; the sulphate of lime, on the con- lary, is insoluble.” (Ann. Cliem. and Pract. Iiami.) The following are the tests of purity mentioned the London Phar.:—“ Entirely soluble in dilute uriatic acid, with effervescence. After this so- tion has been boiled, no precipitate is produced hen ammonia is dropped in.” CHAMBERLAIN’S RESTORATIVE ILLS. A quack medicine, composed of cinna- ir, sulphur, and sulphate of lime, made into pills ith mucilage. CIIAMBERLIGHT, IMPROVED. Take a minion cylindrical ointment pot, a 2 oz.-size in le winter, (in the summer a smaller one;) fill ds with any kind of fat, as the waste fat from ie kitchen for instance. Trim by about A an ich of the common wax-wick, sold at the tallow- handlers, simply stuck into a thin slice of a ine-bottle cork, upon which place a strip of stout ltering paper, about half the diameter of the ork in breadth, and a diameter and a half in sngth. It need not be quite so broad, but it must e at least the length stated. The reason for sing the bibulous paper is, that it feeds the wick roperly; without it, or some such contrivance, it •ill not burn. Remove with the handle of a tea- |x>on sufficient of the fat to allow the cork to be little below the surface, and then place the fat o removed over the cork and paper, neatly spread- ig it to make an even surface. The light is now ■repared. (Ann. of Chem.) CHAMOMILE DROPS. Prep. Dissolve 1 z. of essential oil of chamomile in 1 pint of recti- ;ed spirit of wine. Use. As a stomachic and tiinulant. Dose. 5 to 30 drops ; A an oz., shaken vith about 1 pint of pure water, forms an excel- .•nt chamomile water. i CHAPPED HANDS AND LIPS. The ap- ‘lication of a little cold cream, pomatum, sper¬ maceti ointment, lard, or any similar article, will ■enerally prevent chaps and chilblains on the lips nd hands. Persons employed in oil works, or ibout oil, and who have consequently their hands •ontiuually imbued therewith, never suffer from hese things. A little oil or unguent of any kind, veil rubbed over the hands on going to rest, (re- noving the superfluous portion with a cloth,) will lot only preserve them from cold, but render hem beautifully soft and white. It is said that a avorite actress, celebrated for the beauty of her lands, covers them nightly wdth the flare of a :alf or lamb with the fat attached, over which is lrawn a glove of leather. (What inconvenience md even pain will not persons suffer to gratify heir pride!) CHARCOAL. A peculiar and well-known ilack substance, obtained from organic matter, by calcination in close vessels. There are two kinds )f charcoal met with in commerce, viz., animal [bone) and vegetable, (wood.) 23 I. (Animal charcoal.) The preparation of this kind of charcoal has been already explained. II. {Vegetable charcoal.) Prep. This is pre¬ pared for fuel by cutting pieces of wood, of from 1 to 3 or 4 inches in diameter, into lengths, vary¬ ing from 1 to 2 or 3 feet, forming them into a conical pile, covering them with turf or clay, to exclude the air, leaving only 2 or 3 small holes at the bottom for lighting the wood, and a few others still smaller at top to admit the escape of the smoke. The wood is now kindled, and the com¬ bustion allowed to proceed slowly for 8 or 10 days, more or less, until the volatile matter of the wood be driven off, when the air holes are stopped up with clay, and the further combustion of the pile arrested. The whole is then allowed to remain until cold, before it is broken up. In case of very high winds occurring during the carbonization of the wood, the holes to windward are stopped up with clay or earth, to prevent the mass burning too rapidly. The charcoal employed in the manufacture of gunpowder is burnt in close iron cylinders, and has hence received the name ol “ cylinder char¬ coal.” For this and other nice purposes, it is es¬ sential that the last portion of the tar and vinegar be suffered to escape, and reabsorption of the crude vapors prevented, by cutting off the communica¬ tion between the cylinders and the condensing ap¬ paratus, as without this precaution, on the fire being withdrawn, this would certainly take place, and the product be much reduced in quality. The dogwood, alder, and willow are those used for ma¬ king charcoal at Waltham Abbey. The Dutch white willow, and after that the Huntingdon wil¬ low, are said to yield the best charcoal for gun¬ powder. (Lieut.-Col. Moody.) It has been stated, that in charring wood, a portion of it is sometimes converted into a species of pyrophorous. Perhaps this might have been the cause of the late dreadful explosion at the above works. Uses, tj-c. Charcoal is used as a fuel, and in metallurgy for tempering metals. Reduced to powder, it is used to surround vessels and bodies required to retain their heat for some time. A coating of charcoal formed on piles and stakes of wood, by charring them, is frequently adopted to promote their preservation, as it is unchangeable by air and moisture. Powdered fresh-burnt char¬ coal restores tainted meat and putrid water, decol¬ ors vegetable solutions, and withdraws lime from sirups filtered through it. For both these purposes animal charcoal is best. Charcoal varies in its qualities according to the substance from which it is prepared; that of the soft woods, as the willow or alder, is best lor crayons, and for making gunpowder; that ol the harder woods is used for fuel, or for a support for substances exposed to the flame of the blowpipe. Charcoal of animal substances has the greatest clarifying power. That made by a low red heat, not exceeding cherry red, has a dull surface, and is best for clarifying liquids, and probably for ma¬ king gunpowder, and for fuel. It t ie carried beyond this point, the charcoal acq - brilliant surface, and is considerably inferior for clarifying, and probably for every other use. Oak, beech, and hazel charcoal are those com- CHA 178 CHE monly sold in London for fuel. Willow charcoal is also occasionally found mixed therewith, and is frequently picked out for crayons, polishing copper¬ plates, for grinding, to make tooth-powders, poul¬ tices, &c. Chesnut charcoal is preferred by smiths for forging, as it not only burns slowly, but dead¬ ens as soon as the blast ceases. Areca-nut char¬ coal is preferred as a dentifrice, but that from the willow is commonly sold for it. ■ In medicine, charcoal is principally used as an antiseptic or disinfectant, either in the form of powder or made into a poultice. It has been given internally in dyspepsia, diarrhoea, dysentery, and heartburn, with advantage. Dose. 10 grs. to a tablespoonful, ad libitum. An ointment made with lard and charcoal has been employed in some skin diseases. Ant. In cases of asphyxia, produced by respi¬ ring the fumes of burning charcoal, the treatment is similar to that described under carbonic acid. If the person has been only so much exposed to the vapor as to stagger, on coming into the fresh air it goes off; but the head remains affected. When the exposure has been so long that sleepi¬ ness comes on, the patient should be immediately bled, cold water thrown upon the head, &c., and stimulating applications to the feet. There have been instances of recovery by these means, even when respiration had ceased, and some part of the animal heat had been lost. If life does not quickly return it will be highly proper to attempt artificial respiration. (See Asphyxia.) The most simple excitant in this species of asphyxia, is the passage into the nasal tossse of a feather dipped in common vinegar. It is the means which has always first caused the muscular contractions indicating revi¬ val. (Gabriel Pelletan.) Gilders, jewellers, copper-plate printers, brasiers, &c., who use small open fires of burning charcoal, should endeavor to create a draught of air to carry off the fumes, and should take care to keep to “windward,” (as sailors call it,) by which means they will avoid them. Vessels containing milk of lime have been employed to absorb the gas, but their action must necessarily be very limited. le only certain remedy is thorough ventilation, ihis should be adopted, even at slight personal inconvenience in other respects. CHARCOAL CRAYONS. Prep. Saw the finest-grained, softest, and blackest pieces of char¬ coal, into slips of the size required, put them into a pipkin of melted wax, and allow them to mace¬ rate over a slow fire for half an hour, then take them out and lay them on blotting-paper to dry. Remarks. The above process may also be em- ployed for red and black chalk. Drawings made with these crayons are very permanent, and if warmed slightly on the wrong side, the lines will adhere and become as durable as ink. These crayons may also be made by simply shaping the charcoal with a knife. Willow charcoal should be used lor this purpose. CHARCOAL, LARDNER’S prepared Prep. Mix well together 1 oz. of finely-ground charcoal with 3 oz. of prepared chalk. Use. 4s a tooth-powder. wh C1 Ji RRI ^ G ’ SURFACE - The operation by which the surface of wood is carbonized, to pre¬ vent its decay on exposure to air and moisture. Stakes and piles are generally thus treated befor they are driven into the ground. Casks are char red on the inside by coopers when they are in tended to hold water. In both these cases the fir is applied directly to the wood. A new metho: has, however, been lately employed with apparen success. This consists in washing the wood wit): the strongest oil of vitriol. In this way, not only the outer surface, but the surface of all the crack; and holes, gets carbonized, which is not the cas' when heat is employed. CHEESE. The curd of milk compressed int a solid mass. Qual., tf-c. This well-known substance has beef objected to as an article of diet, but without suf ficient reason. That the inferior kinds of cheesij are not very digestible must be acknowledged, am when eaten in quantity may overload the stomach; but when the quality is good, and the digestive organs are in a healthy condition, it must evident ly prove not only wholesome but very nutritious; Like all other food, cheese digests more readily when well masticated, and the neglect of this pre caution is one reason why it frequently disagree: with delicate stomachs. It is rendered mor< agreeable to most palates by toasting, but become: less digestible by that operation. The basis oi cheese is caseine or coagulated curd, a protein* substance ; it therefore cannot fail to prove nutri tious, provided it be properly digested. Cheese curd, carefully freed from water and milk by ex¬ pression, and the addition of salt, is a mixture o! caseine and butter; it contains all the phosphate of lime, and part of the phosphate of soda, of the milk. (Liebig.) When taken as a condiment ; especially when rich and old, it powerfully pro ! motes the secretion of the saliva and gastric juice.i and thereby aids the stomach in performing its proper functions. Principles of Cheesemaking. When any vegetable or mineral acid is added to milk, ami- heat applied, a coagulum is formed, which, when, separated from the liquid portion, constitutes cheese; Neutral salts, earthy and metallic salts, sugar, and; gum Arabic, as well as some other substances,; also produce the same effect; but what answers best is rennet, or the mucous membrane of the last stomach of the calf. Alkalis dissolve this curdj at a boiling heat, and acids again precipitate it. The solubility of cheese in milk is occasioned by the presence of alkaline phosphates and of free alkalis. In fresh milk these may be readily de¬ tected by the property it possesses of restoring the color of reddened litmus paper. The addition of an acid neutralizes the alkali, and so precipitates the curd in an insoluble state. “ The acid indispensable to the coagulation of milk, is not added to the milk in the preparation of cheese, but it is formed in the milk at the ex¬ pense of the milk-sugar present. A small quanti¬ ty of water is left in contact with a small quantity of a calf’s stomach for a few hours, or for a night; the water absorbs so minute a portion of the mu¬ cous membrane as to be scarcely ponderable ; this is mixed with milk ; its state of transformation is communicated, (and this is a most important cir¬ cumstance,) not to the cheese hut to the milk- sugar, the elements of which transpose them¬ selves into lactic acid, which neutralizes the al- CHE 179 CHE xli, and thus causes the separation of the cheese, y means of litmus paper the process may be fol- wed and observed through all its stages ; the al- iline reaction of the milk ceases as soon as the mgulation begins. If the cheese is not immedi- ely separated from the whey, the formation of ctic acid continues, the fluid turns acid, and the ieese itself passes into a state of decomposition. “ When cheese-curd is kept in a cool place, a ries of transformations take place, in consequence which it assumes entirely new properties; it ■adually becomes semi-transparent, and more or ss soft throughout the whole mass ; it exhibits a ebly acid reaction, and develops the character- ,ic caseous odor. Fresh cheese is very sparingly luble in water, but after having been left to itself r two or three years, it becomes (especially if all e fat be previously removed) almost completely luble in cold water, forming with it a solution, hich, like milk, is coagulated by the addition of e acetic or mineral acids. The cheese, which hile fresh is insoluble, returns during the matu- tion, or ripening, as it is called, to a state similar that in which it originally existed in the milk, t those English, Dutch, and Swiss cheeses which e nearly inodorous, and in the superior kinds of reach cheese, the caseine of the milk is present its unaltered state. The odor and flavor of the ieese is owing to the decomposition of the butter; e non-volatile acids, the margaric and oleic •ids, and the volatile butyric acid, capric and iproic acids, are liberated in consequence of the ■composition of glycerine, (the sweet principle of Is, or, as it might be termed, the sugar of oils.) utyric acid imparts to cheese its characteristic iseous odor, and the differences in its pungency aromatic flavor depend upon the proportion of -e butyric, capric, and caproic acids present. “ The transition of the insoluble into soluble iseine depends upon the decomposition of the losphate of lime by the margaric acid of the but- r; margarite of lime is formed while the phos- loric acid combines with the caseine, forming a inpound soluble in water. “ The bad smell of inferior kinds of cheese, es- oialiy those called meager or poor cheeses, is used by certain fetid products containing sul- iur, and which are formed by the decomposition putrefaction of the caseine. The alteration iiich the butter undergoes, (that is, in becoming ncid,) or which occurs in the milk-sugar still esent, being transmitted to the caseine, changes th the composition of the latter substance and nutritive qualities. “ The principal conditions for the preparation of e superior kinds of cheese, (other obvious cir- unstances being of course duly regarded,) are a reful removal of the whey, which holds the ilk-sugar in solution, and a low temperature ‘ring the maturation or ripening of the cheese.” .iebig’s Lectures.) ! Cheese differs vastly in quality and flavor, ac- rding to the method employed in its manufacture, d the richness of the milk of which it is made, i is thought by some that the pasture, or the food | which the cows feed, exercises considerable in- tence upon the quality of the cheese ; but this duence, if any, is very slight and subordinate. ’ the cheese made on the same farm does not vary in any important, degree, whether made in winter or summer, while the food must differ con¬ siderably from the luxuriance of vegetation at the one period, and its scantiness and the absence of flowering plants at the other. So long as the cows receive sufficient food of good quality, the precise description appears of little consequence. Much depends upon the richness of the milk, or the quantity of cream it contains, and consequently, when a superior quality of cheese is desired, cream is frequently added. This plan is adopted in the manufacture of Stilton cheese. The addition of a pound or two of butter to the curd for a middling size cheese, will also vastly improve its quality. To ensure the richness of the milk, it is of course necessary that the cow be not only properly fed, but be of a good breed, such as are commonly known as good milkers. The breeds cultivated in Alderney, Cheshire, Gloucester, North Wiltshire, Chedder, and Guernsey, deserve notice in this re¬ spect. The taste and odor of cheese vary in almost every county of England, and even in portions of the same county, where the herbage is similar; it is therefore evident that the mode of manipu¬ lating and the quality of the milk must be the chief causes of the difference. Stilton, Chedder, Cheshire, and Gloucester, are among the most celebrated places or districts for its manufacture in England. Cheese is generally made from the milk of cows, but occasionally from that of ewes, and sometimes, though more rarely, from the milk of goats. Process of Cheesemaking. The materials employed in making cheese are milk and rennet. Rennet is the stomach of the calf, and may be used either fresh, or salted and dried. It is gen¬ erally kept in the latter state, for the sake of pre¬ serving it good. The stomach is taken from the calf as soon as killed, and after being cleared of the curd always found in it, it is well salted both on the outside and in, and after draining for a suf¬ ficient time, it is stretched out upon a stick and dried. The milk may be of any kind, from the poorest skimmed-milk to that rich in cream, ac¬ cording to the quality of the cheese required. The poorest kind of cheese is made from the former, and the finer from the latter, to which cream is frequently added. The materials being ready, the greater portion of the milk is put into a large tub, and the re¬ mainder sufficiently heated to raise the whole } quantity to the temperature of new milk. The whole is then whisked together, the rennet added, and the tub covered over. It is now allowed to stand until completely turned, when the curd is struck down several times with the skimming- dish, after which it is allowed to subside. The vat covered with cheese-cloth is next placed on a “ horse or ladder” over the tub, and filled with curd by means of the skimmer ; the curd is pressed down with the hands, and more added as it sinks. This process is repeated until the curd rises to about 2 inches above the edge. The cheese thus partially separated from the whey is now placed in a clean tub, and a proper quaptity of salt added, or the salt is added to it without removing it from the vat, after which a board is placed over and under it, and pressure applied for 2 or 3 hours. CHE 180 CHE The cheese is next turned out and surrounded by a fresh cheese-cloth, and pressure again applied for 8 or 10 hours, when it is commonly removed from the press, salted all over, and pressed again for 15 to 20 hours. The quality of the cheese especially depends on this part of the process, as if any of the whey be left in the cheese, it will not keep, but will rapidly become bad-flavored. Before placing it in the press the last time, the edges should be pared smooth and sightly. It now only remains to wash the outside of the cheese in warm whey or water, wipe it dry, and color it with annotto as is usually done. There are several methods of collecting the curd adopted, and as the flavor of the cheese varies accordingly, it is as well to notice them. One way is to break the curd early, and to remove the whey as soon as possible ; another plan is to gather it with the hands very gently towards the sides of the tub, letting the whey run off through the fin¬ gers until it becomes cleared, and ladling it off as it collects. A third method is to remove it as quickly as possible with the curd-skimmer. Of these the second plan is said to be the best, as it preserves the oily particles, many of which are lost by the other methods. The cheese being made, it now only remains to place it in a proper situation to mature or ripen. In England a cool, and slightly damp cellar, is commonly regarded as the best to bring it forward. The temperature should on no account exceed 50° at any portion of the year, but an average of about 45° is preferable when it can be procured. A place exposed to sudden changes of temperature is unfit for storing cheese. “ The quality of Roche¬ fort cheese, which is prepared from sheep’s milk, and is very excellent, depends exclusively upon the places where the cheeses are kept after press¬ ing and during maturation. These are cellars, communicating with mountain grottoes and cav¬ erns, which are kept constantly cool, at about 41° to 42° Fahr., by currents of air from clefts in the mountains. The value of these cellars as store¬ houses varies with their property of maintaining an equable and low temperature. Giron (Ann. de Chim. et Phys. xlv. 371) mentions that a certain cellar, the construction of which had cost 480/., (12,000 francs,) was sold for 8,600Z., (215,000 francs,) being found to maintain a suitable tem¬ perature, a convincing proof of the importance at¬ tached to temperature in the preparation of these superior cheeses.” (Liebig’s Lectures.) It will thus be seen that very slight differences in the materials, the preparation, or the storing of cheese, will materially influence the quality and flavor. The richness of the milk,—the addition to or subtraction of cream from the milk,—the sep¬ aration of the curd from the whey with or without compression,—the salting of the curd,—the collec¬ tion of the curd, either whole or broken, before pressing,—the addition of coloring matter, as an¬ notto or saffron, or of flavoring,—the place and method of storing,—and the length of time allowed for maturation, all tend to alter the taste and odor of the cheese, in some or other particular, and that in a way readily perceptible to the refined palate. 1 he nature of the pasture, or the food on which the cows are fed, as well as their particular breed no doubt also tends in some slight degree to pro¬ mote the same diversity of flavor and quality. IS; other alimentary substance appears to be so mati Hally affected by slight variations in the quality < the materials from which it is made, or by su< apparently trifling differences in the methods (j preparing it. Var. There are several varieties of cheese m with in trade, differing from each other in qualif or flavor ; and these are generally distinguished 1 the names of the places where they have bet manufactured, and sometimes, though more rare! by their flavor, or the milk from which they a manufactured. Three divisions may however 1: made, depending upon the quality of the materia - each of which is well marked, and to one or tl other all kinds of cheese belong. These are skit med-milk, raw-milk, and cream cheeses, the nam; of which respectively express the materials of whi< they are made. The following are the princip- cheeses met with in Europe. Brickbat cheese, made in Wiltshire of new mi and cream. This name is given to it from its b ing made into forms resembling brickbats. Chedder cheese, named after the place where; is made. This is a fine kind of cheese, with spongy appearance, the eyes or vesicles of whi contain a rich oil. It is made up into round thk cheeses of considerable size. Cheshire cheese. The best Cheshire cheese made of new milk without skimming, the mor< ing’s milk being mixed with that of the precedi! evening, previously warmed, so that the win in ay be brought to the heat of new milk. To tl the rennet is added, in less quantity than is cod monly used for other kinds of cheese. On ti point, much of the flavor and mildness of t cheese is said to depdhd. A piece of dried remv of the size of half-a-crown, put into a pint of wj ter over night, and allowed to stand until the ncj morning, is sufficient for 18 or 20 gallons of mil The curd is next broken down and separated frej the whey, after which it is put into a cheese v and pressed very dry. It is next broken very sin; with the hands, and mixed with a proper quant; of salt, and about half its weight of curd, fr< yesterday’s batch, kept for the purpose. Tj mixed curds are now pressed tightly with t hands, into a cheese-vat, previously lined w. cheese cloth, pressed for 4 or 5 hours, then tak out, turned, and again put into the press and 1 for the night. It is taken out next morning, w. salted, and left until the salt is quite melted, wb it is wiped dry, placed in a dry, cool situation, a; turned every day until it becomes fit for the nr ket. “ If the milk be set together very warm, tj curd will be firm: in this case, the usual mode to take a common case-knife, and make incisic across it, to the full depth of the knife’s blade, the distance of about 1 inch; and again crossw in the same manner, the incisions intersecting ea other at right angles. The whey rising throuj these incisions is of a fine pale green color, h cheese-maker and two assistants then proceed break the curd: this is performed by their repe> cdly putting their hands down into the tub; tj cheese-makers, with the skimming-dish m 0 hand, breaking every part of it as they catch j raising the curd from the bottom, and still breakij CHE 181 CHE This part of the business is continued till the l0 le is broken uniformly small; it generally ces up about 40 minutes, and the curd is then t covered over with a cloth for about half an ur to subside. If the milk has been set cool rether, the curd, as before mentioned, will be ach more tender, the whey will not be so green, t rather of a milky appearance.” (Cheshire mnty Agricultural Report.) Cream cheese. This is either made of the “ strip- ncrs,” (the last of the milk drawn from the cow- each milking,) or of a mixture of milk and earn. It is usually made up into small pieces, id a gentle pressure, as that of a 2 or 4 lb. weight, i .plied to press out the whey. After twelve hours, is placed upon a board or wooden trencher, and H med every day, until dry. In about three weeks, will be ripe. Nothing but raw cream, turned ith a little rennet, ia employed, when a uery ricA leeso is wanted. A little salt is generally added, id frequently a little powdered lump sugar. I he its employed for cream cheeses are usually square, ad of small size. Cottenham cheese, named from the town where is made, is a species of cream cheese, superior to Alton, from which it also differs in shape, being alter and broader than the latter. Its superiority i said to be derived from the rich grasses growing n the fens of Cambridgeshire. Derbyshire cheese is a small rich variety, ot a .ale color, very similar to the following. Dunlop cheese, named after a town in Ayr- hire, where it was originally made. It is very ich, white, and buttery, and is made up into ound forms, weighing from 4 cwt. to 4 cwt. s now made very generally throughout the whole >f Scotland. ... Dutch cheese. This is very commonly met with n England, and is readily distinguished by its dobular form. The cheeses made at Edam are very highly salted ; those made at Gouda are less so. The common size of these cheeses is from b to 14 lbs. , , AT , French cheese. The Rochefort and the Neuf- chatel are the most esteemed. German cheese. The only kind made in Ger¬ many of any celebrity, is the Westphalian, which derives its peculiar flavor from the curd being al¬ lowed to become partially putrid before being 1 pressed. It is made up into small balls or cy in¬ ters, of about a pound weight, somewhat resem- iling in shape the pounds of butter in some parts )f the west of England. , Gloucester cheese. There are two varieties of this cheese: the single, made of milk deprived o part of its cream, and the double, made of m retaining the whole of the cream. The best kind has a fine mild taste ; a semi-buttery consistence, without being friable, and is made up into large round flatfish forms. Green or sage cheese is made from milk pre- viously mixed with the juice or an infusion or e- coction of sage leaves, to which some marygo flowers and parsley are frequently added. Lincolnshire cheese is made of new milk and cream, and formed into pieces about 2 inches thick. It is very soft, and without great care, will not keep over two months. Some persons sprink e dry salt over them, when they will keep better. Norfolk cheese. This is remarkable for the curd being dyed yellow, with annotto or saffron. It is of very good but not superior quality, and usually weighs from \ to 4 cwt. Neufchatel cheese. After Rochefort cheese, this is the best manufactured in France. It is made of cream, and seldom exceeds 5 or 6 oz. in weight. , Parmesan cheese . This is made at 1 arma, ana in other parts of Lombardy. Its peculiar flavor is said to arise from the luxuriance of vegetation in that part of Italy, and from the great abundance of aromatic flowers in the pastures. It is more probable, however, that the application of heat to the curd of the milk, to harden it, as is the com¬ mon practice in Lombardy, is the true cause of its flavor. The following method is said to produce a cheese equal to the best Parmesan: « Let the day’s milk be heated to the degree ot 120° of Fahrenheit, then removed from the fire until all motion ceases, put in the rennet, allow an hour for the coagulation, after which set the curd on a slow fire until heated to 150°, during which the curd separates in small lumps. A few pinches of saffron are then thrown in, together with cold water sufficient to reduce it instantly to a bearable heat, when the curd is collected by passing a cloth beneath it, and gathering it up at the corners. Place the curd in a circle of wood without a bot¬ tom ; lay it on a table covered by a round piece of wood, pressed down by a heavy stone. Ihe cheese will acquire sufficient consistence m the course of a night to bear turning, when the upper side is to be rubbed with salt, and continued alter¬ nately for forty days.” , « i n Italy, the outer crust is next cut ott, and the new surface varnished with linseed oil; but that may well be omitted, as well as coloring one side of it red.” . . Polish cheese. This is generally of very inferior quality, and made in imitation of English cheese. Rochefort cheese. This is made of ewe s milk, and is the best kind prepared in France. It re¬ sembles Stilton, but is scarcely of equal richness or quality. By kneading the gluten of wheat with a little salt, and a small portion of a solution of starch, it acquires the taste, smell, and unctu- osity of cheese ; so that after it has been kept a certain time, it is not to be distinguished from the celebrated Rochefort cheese, of which it has all the pungency. (Roulle.) See the remarks on the Principles of Cheesemaking, above. Russian cheese. This is generally of a very in¬ ferior kind. The best sort is that made in imita¬ tion of English cheese; the commoner kinds merely consist of salted curd, placed in a bag and wrung dry, by two persons twisting the ends in op¬ posite directions. It is usually not only bad tasted, hUt SNpIoat or soft cheese is a very rich white cheese, somewhat resembling butter, mad P ”SrcJ«e«. named after the ; l»»» * was originally made, is at once the ric h^ a " finest variety of cheese manufactured in England. ffTpSa from raw milk, to which cream ta¬ ken from other milk is added. Its shape » pecu¬ liar, being generally twice as higi It is generally twice the price of Cheshire or CHE 182 CHI ble Gloucester. Like wine, this cheese is vastly improved by age, and is therefore seldom eaten before it is two years old. A spurious appearance of age is sometimes given to it by placing it in a warm damp cellar, or by surrounding it with masses of fermenting straw, or rotten cow-dung. Suffolk cheese is made from skimmed milk, and is usually shaped into round flat forms, weighing from 24 lbs. to 30 lbs. each. It much resembles the skimmed or “ scald” milk cheese made in Devonshire. Swiss cheese. The principal cheeses made in Switzerland are the Gruyere, or Jura, and the Schabzieger, or green cheese. The latter is fla¬ vored with melilot. Wiltshire cheese resembles poor Cheshire or Glo’ster. The outside is generally covered with red paint, made by mixing up ruddle or red ochre with whey, and laying it in with a brush. Yorkshire cheese is a fine variety of cream cheese, but will not keep. Concluding Remarks. It is surprising that cheese is not more frequently made an article of domestic manufacture, especially by housewives resident in the country. The operations of cheese¬ making are all exceedingly simple, and not at all laborious, and will, in most cases, amply repay the outlay for the milk. With the peasantry, who can usually procure a few gallons of milk from the houses of the farmers for whom they work, it re¬ ally appears a want of common foresight, not to provide themselves with a few pounds of this wholesome and nutritious article, which is looked upon by some of those roughly-fed children of the soil, as a luxury beyond their reach. In a family where cheese is generally relished by the majority of the members, it becomes quite as necessary to have home-made cheese as home-made bread, and there is scarcely a portion of the United Kingdom where milk may not be obtained, during the sum¬ mer months, at such a price as to render it impor¬ tant in a pecuniary point of view. Besides, cheese is not unfrequently colored with stains and pig¬ ments which are injurious, and even poisonous. Several persons have nearly lost their lives, from eating cheese colored with annotto, for instance. This dye is commonly adulterated with red-lead, so that the farmer (cheesemaker) may very inno¬ cently introduce a dreadful poison, when he only intends to improve the color. By making our own cheeses, the liability to such an accident is avoided. When a whole cheese is cut, and the consump¬ tion small, it is generally found to become unpleas¬ antly dry, and to lose flavor before it is consumed. This is best prevented by cutting a sufficient quan¬ tity for a few days’ consumption from the cheese, and placing the remainder in a cool place, rather damp than dry, spreading a thin film of butter over the cut surface, and covering it with a cloth to keep off" the dirt. This removes the objection existing in small families against purchasing a whole cheese at a time. The common practice of buying small quantities of cheese should be avoid¬ ed, as not only a higher price is paid for any given quality, but there is little likelihood of obtaining exactly the same flavor twice running. Should cheese become too dry to be agreeable, it may be used for stewing, or when grated cheese is wanted. Toasted cheese is much relished by some per sons, but is seldom met with well prepared. Th following has been handed to the writer by th cook of a certain nobleman who prides himself oi his gustful appetite. Cut the cheese into slices o; moderate thickness, and put them into a tinnei copper saucepan, with a little butter and cream simmer very gently until quite dissolved, then re move it from the fire, allow it to cool a little, am add some yelk of egg, well beaten ; make it intJ a shape, and brown it before the fire. CHELTENHAM SALTS. Prep. Glaube! salts 1 oz.; Epsom salts f oz.; culinary salt a tea spoonful; sulphate of iron 2 grs.; reduce then separately to fine powder, then mix them. II. Glauber salts and Epsom salts, of each 2£| lbs. ; common salt 7 lbs.; sulphate of iron H oz. mix. Remarks. The above salts must be dried in ar, oven, or over the fire, before reducing them u| powder. The Glauber’s should be dried by itselfi as it liquefies when slightly heated. Cathartic anc tonic. Dose. £ oz. to 1 £ oz. CHELSEA PENSIONER. Prep. Gum gua- iacum £ oz.; rhubarb £ oz.; cream of tartar 2j oz.; flowers of sulphur 4 oz.; nutmegs 2 in num¬ ber, (all in powder;) honey 1£ lb.; make them' into a confection by beating them together in a mortar. Remarks. The dose is two tablespoonfuls, night and morning, in rheumatism. The name is said to have been given to it from the circumstance of i a Chelsea pensioner having cured Lord Amherst with it. CHILBLAIN. An inflammatory swelling, of a purple or lead eolefr, produced by the action of! cold. Children, especially those of a scrofulous habit, and elderly persons, are generally most lia-■ ble to chilblains. The common cause of chilblains is holding the hands or feet to the fire, after expo¬ sure to cold. The sudden change of temperature partially destroys the vitality, and prevents the proper flow of blood through the part. The best preventives of chilblains are woollen socks or stockings, good waterproof shoes, woollen gloves,' exercise, and friction. When chilblains have once formed, the best treatment is friction, with stimu-' lants, as spirits of wine and camphor, turpentine, j opodeldoc, dilute spirits, camphorated oil, &c. i Linnceus recommends bathing the part with dilute 1 muriatic acid, just strong enough to faintly prick the skin. When the inflamed parts have ulcera¬ ted, they are commonly called kibes. In this state i they should be dressed with a little resin cerate, or elemi ointment, and if fungous granulations ap¬ pear, they must be removed by touching them with nitrate of silver or blue vitriol. CHILBLAINS, LOTIONS FOR, (POPU¬ LAR.) I. Dissolve white copperas 1 oz. in water 1 j pint, and occasionally apply it to the affected parts, i II. Dissolve sal ammoniac 1 oz. in vinegar £ pint; as above. III. Mix compound soap liniment 2 oz. with tincture of Spanish flies 1 oz. ; as above. IV. Vinegar and spirit of wine, (or rum,) of each £ pint; sal ammoniac, in powder, 1 oz.; mix and shake until the latter dissolves. V. Spirits of salts 1 oz.; water £ pint; mix ; as above. CHI 183 CHL CHILBLAINS, OINTMENT FOR. Prep. hutment of nitrate of mercury 1 oz. ; camphor 1 r. ; oil of turpentine 2 drs.; oil of olives 4 drs.; lix well together. To be applied, by gentle fric- on. 2 or 3 times daily. II. Calomel and camphor, of each 1 dr.; sper- iaceti ointment 4 drs.; oil of turpentine 2 drs.; as ist. Remarks. All the preceding lotions and oint- lents are intended for chilblains before they Chilblains, Russian remedy for. , common remedy for chilblains among the peas- uts in Russia is the rind of perfectly ripe cucum- ers, dried with the soft parts attached, and placed • ith the inner side, previously soaked in warm rater, over the sore parts. Dumitriefsky confirms re efficacy of this remedy. (Med. Zeitung.) CHIMNEYS ON FIRE maybe readily extin- uished in several ways, without having recourse ) throwing water down them from the top, by ;hich much damage is frequently done to the fur- iture in the rooms. One of the simplest methods i, to scatter a handful of flowers of sulphur over lie dullest part of the burning coals, the mephitic apors arising from which will not support com- ustion, and consequently extinguish the flames. [notker method is, to shut the doors and windows, nd to stop up the bottom of the chimney with a liece of wet carpet or blanket, throwing a little rater or flowers of sulphur, or salt, on the fire im- nediately before doing so. By this means the Jraught is stopped, and the burning soot must be xtinguished for want of air. If the chimney be topped at top, instead of the bottom, the whole of lie smoke must, of course, be driven into the -partment. If every fireplace were provided with i damper, or shutter of sheet-iron or tin plate, suf- iciently large to choke it thoroughly, fires in chim- teys would become of little consequence, as it would >nly be necessary to apply this damper to put them •ut. CHINA, (CHOICE OF.) In purchasing chi- m, glass, and earthenware, care should be taken o select those sets that in case of breakage can be eadily matched. Peculiar or rare patterns should ic avoided, for if any such be broken, it will gen- rally be found very difficult and expensive, and rcquently impossible, to replace them. Cleaning. China (when very dirty) is best •leaned with finely-powdered fuller’s earth and vartn water, afterwards rinsing it well in clean eater. A little clean soft soap may be added to he water instead of fuller’s earth. The same plan s recommended for cleaning glass. Packing. As there is considerable art in pack- ng brittle hollow-ware, in such a way that it will tand exposure to the jolting, blows, and agitation >f land-carriage, it is better, where it is ol much alue, or in quantity, to have it done by a person ised to the job. A man, accustomed to packing ; uch articles, may be readily procured at any :lass-works, or china warehouse, lor a trifling con¬ sideration. CHINA-ROOT STARCH. A reddish-colored arina, procured from the smilax china. CHINESE SHEET-LEAD. The Chinese em- >loy large quantities of sheet-lead in packing their ea, which they make in the following way:— Melted lead is poured from a crucible upon a large flat stone, placed upon the ground, and immedi¬ ately another stone is dashed upon the fluid lead, which is thus pressed out into a very thin plate or leaf. This is instantly removed, and the operation repeated as rapidly as possible. The rough edges of the plates are afterwards cut off, and then sol¬ dered together for use. The Chinese employ two men in this process; one to pour on the melted lead, and the other to work the stone. A similar method has been adopted for some years in Eng¬ land, to form the plates of zinc for galvanic batte¬ ries. CHIRAYITINE, SULPHATE OF. The substance sold under this name is sulphate of quina. Chirayita yields no alkaloid, but merely a bitter matter. CHLORAL. A substance prepared by the ac¬ tion of chlorine on alcohol. Prep. Place anhydrous alcohol in a tubulated retort, and pass dry chlorine gas through it, at first in the cold, but afterwards with the application of a gentle heat. As soon as the chlorine passes un¬ decomposed through the liquor at the boiling tem¬ perature, the process is complete. On cooling, the liquid in the retort solidifies, forming a crystalline mass of hydrated chloral. This must be melted by gentle heat, and agitated with thrice its volume of oil of vitriol, when, on increasing the heat a lit¬ tle, an oily stratum of impure chloral will rise to the surface. This must be removed, boiled for some time, to drive off some free hydrochloric acid and alcohol, and next distilled with an equal vol¬ ume of oil of vitriol; lastly, it must be rectified from finely-powdered quicklime, stopping the pro¬ cess as soon as the surface of the lime becomes dry. Remarks. The chlorine is best introduced by a tube inserted into the tubulature of the retort, and a long tube, bent upwards, should be connected with the beak to convey away the hydrochloric acid gas extricated, and to allow the xolatilized alcohol and chloral to condense and flow back into the retort. Prop. Chloral is an oily liquid, possessing an ethereal smell; it is soluble in alcohol, ether, and water, but its solution in the latter rapidly changes into a semi-solid crystalline mass of hjdrate of chloral, soluble in 'a larger quantity of water. Chloral boils at 202°, and has a sp. gr. ot 1;5U2. CHLORATE. A compound of chloric acid with a base. The chlorates are very similar to the nitrates, both in their properties and composition. They are all decomposed at a red heat, metallic chlorides being formed, and oxygen gas given ott. Like the nitrates, they deflagrate with inflamma¬ ble substances, but with greater facility and vio¬ lence. A mixture of this kind will detonate with a slight blow or friction. All the chlorates are so¬ luble in water. , Tests. Rubbed with sulphur, or phosphorus, the} explode violently; mixed with muriatic acid, and then with water, a liquid is formed, Passing bleaching properties. When heated, they oxygen. Thrown on red-hot coals, they defla¬ grate like nitre. Sulphuric acid turns tliem orange red. The following simple method of testi g commercial chlorates has been proposed b> .1. Choron: CHL 184 CHL “ The protoxide of lead, heated with chlorate of potassa in a glass tube closed at one end, gives puce oxide of load, (Pb O 2 ,) mixed with a small quantity of minium. On this new reaction is founded the test which I propose with relation to the chlorates. It consists in slowly heating to fu¬ sion an intimate mixture of the chlorate and li¬ tharge in suitable proportion, covering it with a layer of chloride of sodium; in treating the fused mass with dilute nitric acid; then in collecting on a filter the puce oxide obtained, by aid of which the quantity of chlorate employed may be ap¬ proximately calculated. “ This prompt and cheap process appears to me sufficiently accurate to be employed in the arts.” (Comptes Rendus, xiv.) CHLORATE OF BARYTA. ( Wheeler's process.) Digest for a few minutes a concentra¬ ted solution of chlorate of potassa, with a slight excess of silicated hydro-fluoric acid. A precipi¬ tate of double fluoride of silicon and potassium will subside, and chloric acid remain in solution. Filter, neutralize with carbonate of baryta ; again filter, when prismatic crystals of chlorate of bary¬ ta may be obtained by cautious evaporation. Prop., df-c. Soluble in 4 parts of cold water. Used to make chloric acid. This salt may also be formed by passing chlorine through a strong milk of hydrate or carbonate of baryta, in the same way as in making chlorate of potassa. CHLORATE OF POTASSA. Syn. Hyper- OXYMURIATE OF POTASH. OxYMURIATE OF DITTO. Prep. I. Transmit chlorine gas through a solution of pure potassa, or its carbonate, until the alkali be completely neutralized, then boil for a few min¬ utes, gently evaporate until a pellicle forms on the surface, and set it aside, where it will cool very slowly. Crystals of the chlorate will form as the liquor cools, and must be collected, carefully washed with a little cold water, and purified by re-solution and crystallization. The mother liquor, by evaporation, will yield more crystals, or it may be saved for a future operation. Remarks. This operation is best conducted in a Woolf’s apparatus, or similarly arranged vessels. When the process is about half completed, as in¬ dicated by litmus paper, ceasing to be darkened, and beginning to be blanched, it is better to inter¬ rupt the operation, and to remove any chloride of potassium that may have fallen down; this may be washed with a little water, and the washings added to the liquor, when the chlorine should be again passed through the solution. When the bub¬ bles of gas pass through without any being sensi¬ bly absorbed, the process is completed. The gas tube should be of large dimensions at the end im¬ mersed in the saline solution, and care should be taken that it does not get stopped up with crystals. In general the pure chlorate obtained from the second crystallization, amounts to about -A. of the weight of the potash employed. The smallness of the product arises from a large portion being converted into chloride of potassium. II. {Graham's process.) This consists in sub¬ mitting equal equivalents of carbonate of potassa, and hydrate of lime mixed with water, to the ac¬ tion of chlorine, in a similar way to the above. III. ( Liebig's process.) a. The chlorine is passed into a mixture of one equivalent of chlo¬ ride of potassium, and 6 equivalents of hydrate cj lime, previously stirred with water to the consis; ence of a thin paste, whereby the lime unite with the chlorine, forming chloride of cakiiun and the chloride of potassium is converted inti chlorate potassa ; 'the latter is then separated fci crystallization. (Buchner’s Repert.) b. Heat chloride of lime in water until it cease to affect vegetable colors, then dissolve it in hi water, concentrate by evaporation, and add chl< ride of potassium. After cooling, a quantity cj crystals of chlorate of potassa are obtained. Chit' ride of lime, of so bad a quality as to be worthier for other purposes, may be employed; hence th is a very economical process. IV. (Vee’s process.) Heat a solution of chl< ride of lime, marking 18 or 20° Baume, in leaden or cast-iron vessel, and when hot, dissolv therein enough chloride of potassium, to raise tbj hydrometer 3 or 4 degrees; then concentrat quickly, but cautiously, until the gravity of 30 t! 31° Baume be obtained, and set it aside to cryt ; tallize. The mother water, concentrated to 36‘; will yield more crystals. By re-solution in wate: concentrating to 15 or 16°, filtering and agaij cooling, pure chlorate of potassa will be obtained This is a good and economical process. V. ( Patent process of M. Romer.) This conj sists in placing pure carbonate of potassa on shelve in an air-tight chamber, communicating with retort, filled with the materials for generatin' chlorine, by which the alkali becomes surrounde with an atmosphere of chlorine. The operation ij allowed to proceed for 12 hours without interfe rence, after which, the heat of a water bath i 1 applied to 4he retort for 6 hours longer. The ap paratus is now opened, and the chlorate of potass thus formed, is purified and freed from muriate bj solution and crystallization. The materials foj generating the chlorine, are—crystallized peroxid of manganese, in fine powder, 10 lbs.; plumbag 10 lbs.; common salt 30 lbs.; strongest oil of vit 1 riol 20 lbs.; water 16 lbs.; the weight of the car bonate of potassa placed upon the shelves is 10 lbf; Not being acquainted with the product obtaineij by this process, I cannot speak as to its value. Prop., Uses, tyc. Crystallizes in four and si:; sided pearly scales ; dissolves in 16 parts of wate; at 60°, and in 2£ parts at 212°. At about 450° it undergoes the igneous fusion, and on increasing the heat almost to redness, effervescence ensues; and pure oxygen gas is given off. It yields 39’15{, by weight of this gas, (Ure,) and becomes changer into chloride of potassium. It will bear a hea of 600° Fahr. without undergoing any change; When mixed with inflammable substances, ant triturated, heated, or subjected to a smart blow, if explodes with great violence. It also fulminate! when thrown into strong acids. As a medicine it is stimulant and diuretic. Dose. 5 to 15 gr. oi more. It is principally used in the manufacture of fireworks, oxygen gas, lucifer matches, &-c- and was formerly used to fill percussion caps, but was abandoned for fulminating mercury, as it waf found to rust the nipples of the guns, which the latter does not do. The following experiments with this salt, which are mentioned in most chemical works, may amuse the young experimentalist.—Rub 2 gr. into powdei a mortar, add 1 gr. of sulphur, mix them well 1 gentle trituration, then collect the powder into ; eap, and press upon it suddenly and forcibly vh the pestle ; a loud detonation will ensue. If ti mixt ure be wrapped in strong paper, and struck > h a hammer, the report will be still louder. . r. of the salt, mixed in the same manner with :;of charcoal, will be inflamed by strong tritura¬ te, especially if a grain or two of sulphur be tied, but without much noise. If a little sugar I mixed with half its weight of the chlorate, and’ ttle strong sulphuric acid poured on it, a sudden vehement inflammation will ensue; but this eriment requires caution, as well as the follow- To 1 gr. of the powdered salt in a mortar, i a gr. of phosphorus ; it will detonate with a 1 report, on the gentlest trituration. In this f eriment the hand should be defended by a t?e, and great care should be taken that none t he phosphorus gel into the eyes. Phosphorus i f be inflamed by it under water, by putting i • a wine glass 1 part of phosphorus and 2 of t chlorate, nearly filling the glass with water, : then pouring in, through a glass tube reach- i to the bottom, 3 or 4 parts of sulphuric acid. r s experiment, too, is very hazardous to the f s. If olive or linseed oil be taken instead of } sphorus, it may be inflamed by similar means e he surface of the water. This salt should not 1 kept mixed with sulphur, or perhaps any in- t unable substance, as in this state it has been Lwn to detonate spontaneously. The addition ' sulphuric acid to such mixtures immediately < ses them to inflame and explode ; but this ex- f ment does not succeed with diamond powder. . enevix.) *ur. The usual impurity is muriate of potash. Tjs is readily detected by adding a few drops of ablution of nitrate of silver, which will give a cjly white precipitate soluble in liquor of amnio- if a muriate be present, whereas the solution remain clear, if the salt be pure. The tests ■i the same as those mentioned under chlorate. T salt may be known to contain potash, by the t' i described under the article potassa, and may th be distinguished from chlorate of soda. HLORATE MATCHES. Prep. Chlorate o totassa 30 grs.; flowers of sulphur 10 grs.; dered lump sugar 8 grs.; powdered gum ara- 5 grs.; vermilion enough to color. Proc. Re¬ is the chlorate to fine powder in a marble or gewood-ware mortar, then place it on a stone 3 , add the other ingredients, and mix them all ther with a wooden or bone knife, adding just siicient water to make a paste. Into this mix- l' the points of matches, made of slips of thin w d or pasteboard, are to be dipped, and after- ^ ds carefully dried in a moderately warm situa- tij. ‘emarks. These matches, dipped into a little huric acid, or exposed to smart friction, imme- dj“ly enflame. The risk of spilling the acid may lx voided by placing a little asbestos in the bottle, a pouring thereon only as much sulphuric acid I© asbestos will absorb. It is only the compo- S| u on the match that should be touched with fi acid, for if the wood be well wetted it will not Mi. To ensure success it is best to dip them into M ed brimstone to the height of about § of an 24 inch before applying the composition. These matches once occupied the place that Lucifers did a few years since, and that Congreves do now. ^ CHLORATE, PRIMING, (for Guns.) Prep. Pulverize the best gunpowder, and make it into a paste with water ; then add half its weight of chlo¬ rate of potassa, and, while semi-fluid, drop it into the empty copper caps; place them aside in a warm situation to dry 7 . Remarks. The same precautions must be ob¬ served in mixing th'e ingredients, as directed in the last article. This priming Is now superseded by fulminating mercury, which, as before observed, does not rust the nipple and foul the touchhole, like the chlorate mixture. CHLORATES, (PER-.) Salts formed by the union of perchloric acid with the bases. The per¬ chlorate of potassa may be formed by adding well- dried and finely-powdered chlorate of potassa, in small portions at a time, to an equal weight of con¬ centrated oil of vitriol, gently warmed in an open vessel. The bisulphate of potassa formed must then be washed oft’ with a little cold water, and the residuum of perchlorate dissolved in boiling water and crystallized. Remarks. These salts are distinguished from the chlorates by not turning yel¬ low with hydrochloric acid. The other perchlorates may be formed by neutralizing the acid with the base. The perchlorate of potassa requires 65 times its weight of cold water for its solution, while the chlorate only requires 16. CHLORIC ACID. An acid composed of chlorine and oxygen. Prep. Dissolve chlorate of baryta in 16 times its weight of water; then add dilute sulphuric acid until all the baryta be precipitated as sulphate. The clear liquid may then be concentrated by eva¬ poration until it acquires a thin oily consistence. Props. In this state it has a yellowish tint, emits a smell like nitric acid, and sets fire to pa¬ per and other dry organic matter thrown into it. By heat it is resolved into chlorine and oxygen. It may be readily detected by its forming chlorate of potassa with that of alkali. CHLORIC ACID, (PER-.) A compound of chlorine and oxygen, containing 2 eq. more of the latter than the last acid. Prep. Put any quantity of powdered perchlorate of potassa into a retort, and pour thereon £ its weight of strong sulphuric acid, previously diluted with an equal weight of water. Heat must now be applied, and as it rises to 284° F., vapors of this acid will pass over and condense as a color¬ less liquid in the receiver. Remarks. This is a more stable compound than chloric acid, and does not inflame organic sub¬ stances. By distilling it from concentrated sul¬ phuric acid, Serullas obtained it in a solid form. In this state it hisses when thrown into water, like red-hot iron. CHLORIDES. Compounds of chlorine with the bases in definite proportions. The tests for the chlorides are the same as for chlorine. (See Culo- rine.) CHLORIDES OF CARBON. Prep. I. ( Per - chloride.) Expose the oily compound formed by mixing equal volumes of moist chlorine and ole¬ fiant gas, to the direct solar rays in a vessel full of chlorine gas. Hydrochloric acid is given oil and CHL 186 CHL perchloride of carbon formed. Props. Solid ; smells somewhat like camphor; it is twice as heavy as water, fusible, volatile ; soluble in alcohol, ether, and oils, and slightly so in water ; combustible. II. ( Protochloride .) When the perchloride of carbon is passed through a glass or porcelain tube filled with fragments of glass or rock crystal heat¬ ed to redness, chlorine is separated, and a vapor formed, which must be condensed by the applica¬ tion of cold. This is the protochloride of carbon. Prop. Liquid, limpid, and colorless ; vaporizes at 165° F. CHLORINE. Syn. Oxymuriatic Acid. An elementary substance discovered by Scheele in 1774, and named by him dephlogisticated marine acid. It was afterwards called by the French chemists oxygenized and oxymuriatic acid, on the supposition of its being a compound of muriatic acid and oxygen. In 1809, Gay Lussac and Ther- nard suggested that it might be regarded as a sim¬ ple substance ; but it was reserved for Sir H. Davy to prove the truth of this suggestion. After some researches, in which every method of decomposing it was tried that genius and experience could sug¬ gest, he declared it to be a simple body, and gave it its present name, (from xAwpds, green,) on account of its color. Prep. I. Mix together in a glass flask or retort strong muriatic acid with half of its weighhf finely-powdered peroxide of manganese. Chhjie gas is immediately evolved even in the cold,!ut much more rapidly on the application of a gilt heat. Remarks. This gas must be collectefin clean dry bottles by displacement. The tube ; >. ducting the gas must reach to the bottom of it bottle, when the chlorine, being heavier than! if air, will displace the latter, without mixing wi,it The bottle is known to be full by the gas cl r- flowing the mouth, which is easily perceived b a green color. The bottle must now be close with an accurately-fitting stopper, previc greased, and an empty one put in its place, w must be subsequently treated in like manner. free the gas entirely from muriatic acid, it ma passed through water; and to render it dry, it hj be passed over dry chloride of calcium. ChlJie gas may also be collected over a saturated sol inn of common salt in the pneumatic trough. II. Pour common muriatic acid, diluted wit hi equal weight of water, upon half its weigh|>f chloride of lime, and proceed as before. III. Pour sulphuric acid, diluted with wlr, upon a mixture of common salt and binoxidlif manganese previously placed in a retort. H proportions ordered by different authorities vi ; the following are the principal: Brand . Liebig . Thernard Graham 4 water .... 5 acid 2 “ .... 2 “ 4 “ .... 4 “ as much dilute acid as contains 13 of oil vitriol 3 oxide 8 salt. 1 “ 3 “ 2 “ 3 “ 6 “ 8 “ Remarks. The first or second process is the most convenient for small experiments in the la¬ boratory, and the latter may be adopted where peroxide of manganese cannot be procured. The third is the cheapest method, and that employed on the large scale. Mr. Julius Seybel has lately taken out a patent for improvements in the manu¬ facture of sulphate of soda and chlorine, which are formed by one operation. This is done by decom¬ posing common salt by sulphuric acid, in closed vessels of lead, or lined with lead, having heat ap¬ plied externally; and in employing the vapor of the muriatic acid thus formed to act on manga¬ nese immersed in water, such vapor being con¬ ducted below and permitted to escape upwards through the water and manganese. Prop. Chlorine is a gaseous substance, possess¬ ing a yellowish green color, a pungent suffocating odor, and an astringent taste. Its most remarka¬ ble properties are, its power of destroying almost all vegetable and animal colors, and the putrid odor of decomposing organic matter; hence its value as a bleaching agent, and as a disinfectant and fumigant. Water absorbs twice its volume of this gas, and acquires a yellowish color. Under a pres¬ sure of about four atmospheres it condenses into a yellow transparent liquid. With the bases, chlorine forms an important series of compounds, called chlorides, chlorurets, or muriates, of which calomel and common salt may be taken as examples, the first being a chloride of mercury, and the second of sodium. The metallic chlorides are mostly solid at common temperatures, and all, save two, (mer¬ cury and silver,) soluble in water. They are fusi¬ ble, and often crystalline. The chlorides of tin, antimony, arsenic, and mercury, are volatile and sublime unchanged. The chlorides are genei) colorless, and resemble the salts in appear;"' They are mostly decomposed by a strong ) .t They are not decomposed by pure anhydrous!!- phuric acid, but readily so by oil of vitriol, metallic chlorides may generally be formed b) direct action of chlorine on the metals at corn temperatures, and in many instances the unit a accompanied by the evolution of light and 1 They may also be frequently formed by dissol the oxides, carbonates, or hydrates of the base muriatic acid, and crystallizing, or applying lit until all the water is expelled. Chlorine has ilh a strong attraction for the metals that it displj i oxygen in nearly all cases at a red heat. Tests. This gas is readily distinguished P other gases by its color, odor, and bleaching pj 1 - erties. It forms a white curdy precipitate Hi nitrate of silver, (chloride of silver,) which is i '• luble in nitric acid, but readily so in liquid ant - nia, and is blackened by light. Its aqueous sj - tion dissolves gold leaf, and instantly blacken a piece of silver plunged into it. It rapidly desfi^ the color of iodide of starch, solution of indigo, - mus, and turmeric. The soluble chlorides ma; e readily detected by acidulating their solutions ’>h nitric acid, and then adding a solution of nitraU silver, when chloride of silver will be precipita and may be recognised in the way just mentio: 1- The insoluble chlorides may be tested by diges ? them in a little liquor of potassa, when a solujn of chloride of potassium will be formed, which i,V' be treated as a liquid chloride; or the chloj' 1 may be dissolved in nitric acid, and tested ij 1 nitrate of silver as before. A simple methw 1 detecting free chlorine is to hold a rod, dippei, 1 CHL 187 CHL iter of ammonia, over it, when white fumes of ammoniac will be formed ; this, coupled with b property of bleaching colors, may, in most fresh air, he rapidly recovered, and, with the ;eption of a violent and convulsive cough, which hed several hours, felt even better than he did 'ore. The gas appeared to have acted both as nental and bodily stimulant. Every known an- :>te was tried in this case, but without any ap- reut advantage. The effects gradually wore off, r the lapse of seven or eight hours. CHLORINE, LIQUID. Syn. Oxymuriatic id Oxymuriatic Water. Solution of Ciilo- e. Chlorine Water. Dephlogisticated :(iut of Salt. Prep. I. ( Aqua Chlorinii, P. D.) ix 87 parts of sulphuric acid with 124 of water, d pour it upon 100 parts of dried muriate of soda i 30 parts of oxide of manganese, previously ;xed together and placed in a retort. Conduct 1 gas evolved into 200 parts of distilled water. II. ( Aqua Chlorinei, P. E.) Muriate of soda grs.; red oxide of lead 350 grs.; triturate to¬ iler, and put them into ff viij of distilled water htained in a stoppered bottle ; then add 2 fluid duns of sulphuric acid, put in the stopper, and late occasionally until the oxide of lead turns 1 ite. The clear liquid (after subsidence) is to be ired off into another stoppered bottle. III. Pass chlorine gas, procured by any of the fthods mentioned under Chlorine, into water, i il it will absorb no more. HLORITES. Salts formed of the chlorous 4 with the bases. The alkaline chlorites may ' formed by passing a current of chlorous acid ij into a solution of the pure alkalis. They are so- i le and remarkable for their bleaching and ox- 1 ing properties. HLORITES, (HYPO-.) These are formed 1 the action of chlorine gas on the salifiable bases. Uoride of lime, soda, and potash are said by le to be hypochlorites, but this is undecided ; in 11 , the very existence of the hypochlorites has i n denied. ’ULORO-CARBONIC ACID. Syn. Pnos- ( ik. Chloro-carbonous Acid. Prep. Expose f al volumes of carbonic oxide and dry chlorine 1 he rays of the sun, or diffused daylight. In the ' i case combination ensues in a few minutes, in 1 second after a few hours. Prep. A colorless i, having a disagreeable odor; easily decom- 1 ed, especially by water. 'HLOROMETER. Syn. Ciilorimeter. An 1 lament for testing the strength of chlorides. HLOROMETRY. Syn. Chlorimetry. Chlo- * ktrie, (Fr.) The process or operation of test- 1 the decoloring power of the compounds of chio- r ‘- It is principally applied to those met with in 0 unerce,—the chlorides of lime, potash, and so¬ da. Among the numerous tests proposed for this purpose, the following appear to be those most worthy of notice. I. {Dalton's test.) Weigh exactly 78 grs. of pure proto-sulphate of iron, previously dried by strong pressure between the folds of cloth, and dis¬ solve it in 2 oz. of distilled water, to which add a few drops of muriatic or sulphuric acid. Next weigh out exactly 50 grs. of the chloride of lime, well mix it in a mortar with 2 oz. of tepid water, and pour the mixture into a graduated tube or al- kalimeter. Then fill the measure up to 0 with the washings of the mortar. The whole should be now well mixed, by placing the thumb over the orifice and shaking it. The solution of chloride of lime is next to be gradually and cautiously added to the solution of sulphate of iron, until the latter be com¬ pletely peroxidized, which may be known when it ceases to be affected by the red prussiate of potash. The latter test is applied by putting a drop of its solution upon a white plate, and touching it with the point of a glass stirrer or rod, dipped in the liquor under examination. As soon as the test in¬ dicates that enough of the solution of the chloride has been added, the number of measures poured from the alkalimeter must be carefully observed, from whence the richness of the sample may be estimated, as follows:—As 100 of the alkalimeter divisions contain exactly 50 grs. of the chloride, each measure will contain half a grain, and, con¬ sequently, any number of measures consumed, will represent half that number of grains of the chlo¬ ride under examination ; and the weight of the chloride thus used will have contained 10 grs. of chlorine—the constant quantity of that substance required to peroxide the given solution of sulphate of iron. Thus ;—If 80 measures of the liquor in the alkalimeter be consumed, this quantity will have contained 40 grs. of the chloride and 10 grains of chlorine. By dividing 1000 by this number, the per centage of chlorine will be obtained, thus : The above method admits of much greater ac¬ curacy, if the chloride of lime be dissolved in tepid water, placed in a Schuster’s alkalimeter, previ¬ ously weighed, and the solution made up to ex¬ actly 1000 grs. when cold. The quantity con¬ sumed may here be ascertained with great exact¬ ness. Every grain of the solution will be only equal to ~ of a grain of the chloride. The quan¬ tity of the solution consumed is determined by weighing the alkalimeter before and after the op¬ eration. The difference is the quantity that has been used. A modification of this plan has been suggested by Mr. Crum. He proposes to make the solution of the sulphate of iron in a stoppered bottle, and to add the chloride in the state of powder from a weighed quantity. II. ( Crum's process .) Mix equal weights of wa¬ ter and muriatic acid, and dissolve therein cast- iron borings until saturated. To ensure perfect saturation a large excess of iron is employed, and the liquid kept at the heat of boiling water for some time. One measure of the solution, marking 40° on Twaddle’s scale, (sp. gr. 1-200,) is mixed with an equal quantity of acetic acid, (sp. gr. 1 048.) CHL 188 CHL This forms the proof solution, which, if mixed with 6 or 8 parts of water, is quite colorless, but chloride of lime occasions the production of peracetate of iron, which gives it a red color. The above proof-solution is then poured into 12 two-oz. vials, of exactly equal diameters, to the amount of I of their capacity; these are filled up with bleaching liquid of various strengths ; the first at -L of a degree of Twaddle, the second and so on up to or 1°. They are then well corked up, and, after agitation, arranged side by side on a tray, furnished with holes to receive them, in the manner represented in the engraving. A se¬ ries of test vials are thus formed, showing the vari¬ ous shades of color that the solutions of the given strengths are capable of producing. To ascertain the strength of an unknown sample of bleaching liquor, the proof solution of iron is put into a vial, exactly similar to the 12 previously used, and in precisely the same proportion, (J.) The vial is then filled up with the bleaching liquor, well shaken, and placed beside that one of the 12 al¬ ready prepared which it most resembles in color. The number on that vial expresses the strength of the sample under examination, in J^ths of a de¬ gree of Twaddle’s hydrometer. Table exhibiting the quantity of Bleaching Liquid, at 6° on Twaddle’s scale, (sp. gr. 1-030,) requi¬ red to be added to a weaker liquor, to raise it to the given strengths. Adapted from Mr. Crum’s table by Mr. Cooley. Strength of sample in -I- 0 . 12 Required Strength. Proportions Given Sample. required. Liquor at 6°. Parts. Part. W ater. 8 O 8 1 1 do. n 1 2 do. u 1 3 do. 13i. 1 4 do. 17 1 5 do. 23 1 6 do. 35 1 7 do. 71 1 Water. 6 0 1 2 11 1 1 do. m 1 2 do. 17 1 3 do. 23 1 4 do. 35-. 1 - 5 do. 71 1 Water. 4 O 1 2 17 1 1 do. 23 1 2 do. 35 1 3 do. 71 1 Water. 3 O 1 2 23 1 1 do. 35 1 2 do. 71 1 Remarks. The preceding method is admiily suited for weak solutions, such as are employei or bleaching textile fabrics, and is well adapted (im its simplicity) to the purposes of practical merit is employed in many of the Scotch bleadio houses. According to Mr. Crum, the range of streith within which cotton is safe, is very limited A solution at 1° of Twaddle’s scale, (sp. gr. LOO, is not more than safe, while one at |° is sea-ly sufficiently strong for the first operation on at cloth, unless it be packed more loosely than m (Trans. Glasgow Phil. Soc.) III. ( Ure’s test.) This consists in adding vbr of ammonia of a known strength, tinged j-Jt litmus, to a solution of a given weight of the A ride, until the whole of the chlorine be neutral 1, which is known by the color ceasing to be desir¬ ed. From the quantity of ammonia consumed^ strength is estimated. During the above pna azote is evolved, and the estimation of the volljt thus liberated has been proposed as another y method of chlorimetry by Dr. Ure. This gentleman recommends the two substais to be mixed in an inverted and graduated sy|n tube over mercury. (See Engraving.) “i» shut end a and the open end b, are both f\ u graduated to one scale ; for example, to -pf- of an inch, or to grain or 10 grain measures. The tube is to be filled with mercury, and then 10 measures of it are to be displaced at the open end, by in¬ serting a wooden plug. This space being filled with a solution of a given weight of chloride of lime, is to be turn¬ ed up into the shut end, by covering the open end with the finger and inverting the tube; a few drops of water may be through to wash the mercury. The ammli being now let up will cause a reaction, and ev: e a quantity of azote, equivalent to the chlorine ] • ent. The action may be accelerated by hong the sealed end of the tube over the flame * spirit-lamp. The mercury is protected from ( chlorine by the ammonia; and should any n measure so decolored is called a degree, and e* degree is divided into fifths. 5 grains of the 1 chloride of lime, dissolved in 500 grain measure * water, will possess the above power, and indii * 10 ° or proof, and will decolor 10 times its volij* of the indigo solution. The objections to this mf od of chlorimetry are, that the indigo solu 1 alters by keeping, and that it is not adapted r testing strong solutions of chloride of lime. have tried the indigo test in many ways, but n a paste with strong sulphuric acid, is put into i ffort and heated in a water-bath, hot but not 1 ing. A yellowish green gas is given off, which i y either be collected in dry bottles, or passed i > water, when it will form liquid chlorous acid. . J rops., cj-c. Its aqueous solution undergoes t dual decomposition, yielding chlorine and ehlo- acid. It possesses powerful oxidizing and 1 idling properties, and unites with the bases uing salts called chlorites. These are all solu- in water, and possess bleaching powers like the 1. They may be recognised by the evolution hlorous acid gas when acted on by an acid. HOCOLATE. Syn. Chocolada. Choco- (Fr.) The roasted cacao nut made into a e by triturating it in a heated mortar, with ir and aromatics, and cast in tin moulds, in ch it concretes into 'cakes on cooling. The fin is derived from two Indian words, choco, Kdd, and atte , water ; because of the noise made h s preparation. (Dr. Alston.) htal. Chocolate is nutritive and wholesome, if - “n in moderation, but is sometimes apt to disa- g with weak stomachs, especially those that are ly affected by oily substances or vegetable food. T I quantity of aromatics mixed w r ith the richer Pities, improve the flavor, but render them more *1 ulaut and prone to produce nervous symptoms, aj complaints of the head. cep. The nuts are first roasted, (on the small ' this may be done in a frying-pan,) and after cleared from the husks, reduced to coarse * tli di of jder; they are then beaten in an iron mortar, bottom of which is heated, until they are re- d to a paste, which is effected by the action te heat on the oil or butter they contain. This 3 or semi-fluid mass is then poured out into 1,1 Ids, and left until cold, when it forms cake ’fiholate, or chocolate paste; or it may be re- <** d to coarse powder, by grinding, when it is Jti nt under the name of chocolate powder. tmarks. Chocolate, prepared as above, with- ® u the addition of aromatics, is known in the as plain chocolate. The Spaniards flavor it with vanilla, cloves, and cinnamon, and frequently scent it with musk and ambergris. In general, they add too large a quantity of the last four arti¬ cles. The Parisians, on the contrary, use but lit¬ tle flavoring, and that principally vanilla. They employ the best caracca nuts, and add a consider¬ able quantity of refined sugar. The mass of the common chocolate sold in Eng¬ land, is prepared from the cake left after the ex¬ pression of the oil, and this is frequently mixed with the roasted seeds of ground peas, and maize or potato flour, to which a sufficient quantity of inferior brown sugar, or treacle and mutton suet is added, to make it adhere together. In this way is made the article commonly marked in the shops at 8 d., 9 d., and lOd. the pound. I know a person who lately bought a large quantity at 5 d., where¬ as good nuts, in their unprepared state, cost at wholesale more than double the money. To excel in the manufacture of chocolate re¬ quires some little experience. The roasting of the nuts must be done with great care, and the pro¬ cess stopped as soon as the aroma is well devel¬ oped. They should then be turned out, cooled, and fanned from the husks. On the large scale, chocolate is made in mills, worked by steam pow¬ er, and the machinery employed in the grinding, admirably fulfils its duty. The South American beans are esteemed the best for making chocolate. Like wine, it improves by age, if kept in. a dry but not too warm a place. CHOCOLATE CREAM. Prep. Chocolate scraped fine 1 oz.; thick cream 1 quart; sugar (best) 6 oz.; heat it nearly to boiling, then remove it from the fire, and mill it well. When cold, add the whites of 8 or 10 eggs; whisk rapidly, and take up the froth on a s'eve; serve the cream in glasses, and pile up the froth on the top of them. CHOCOLATE DROPS. Reduce 1 oz. of chocolate to fine powder by scraping, and add it to 1 lb. of finely-powdered sugar; moisten the paste with clear water, and heat it over the fire until it runs smooth, and will not spread too much when dropped out; then drop it regularly on a smooth plate. Avoid heating it a second time. CHOCOLATE FOR ICING. Syn. Sorbet au Chocolat. Prep. Rub 2 oz. of chocolate to a paste wifh 2 tablespoonfuls of hot milk, then add cream for icing 1 quart. Ice as wanted for use. CHOCOLATE FOR THE TABLE. Prep. Put the milk and water on to boil; then scrape the chocolate fine, from one to two squares to a pint, to suit the stomach: when the milk and water boils, take it off the fire, throw in the choc¬ olate, mill it well, and serve it up with the froth, which process will not take five minutes. 1 he sugar may either be put in with the scraped choc¬ olate, or added afterwards. It should never be made before it is wanted; because heating again injures the flavor, destroys the froth, and separates the body of the chocolate ; the oil of the nut being observed, after a few min¬ utes’ boiling, or even standing long by the fire, to rise to the top, which is the only cause why choc¬ olate can offend the most delicate stomach. CHOCOLATE, FRENCH. Prep. Finest ca- CHR 190 CHR cao nuts 3 lbs.; best refined sugar 1 lb.; beans of vanilla 2 in number; grind together, as before de¬ scribed. CHOCOLATE MILK. Prep. Dissolve 1 oz. of chocolate in 1 pint of new milk. CHOCOLATE POWDER. Cake chocolate scraped or ground. Usually sold in tin canisters. CHOCOLATE, SPANISH. Prep. I. Ca- racca nuts 11 lbs.; sugar (white) 3 lbs.; vanilla 1 oz.; cinnamon (cassia) \ oz.; cloves J dr.; as above. II. Caracca nuts 10 lbs.; sweet almonds 1 lb.; sugar 3 lbs.; vanilla 3 oz.; as above. III. Caracca nuts 8 lbs.; island cacao 2 lbs.; white sugar 10 lbs.; aromatics as above. IV. Island cacao 7 lbs.; farina to absorb the oil; inferior. CHOCOLATE, VANILLA. Syn. Chocolat a la Vanilla. Caracca nuts 7 lbs.; Mexican va¬ nilla 1 oz.; cinnamon ^ oz.; cloves 3 in number; as before. II. Best chocolate paste 21 lbs.; vanilla 4 oz.; cinnamon 2 oz.; cloves ^ dr.; musk 10 grs.; as before. CHOLERA. Syn. Cholera Morbus. Eng¬ lish Cholera. (From ^oAi?, bile, ptw, I flow. Celsus.) A disease characterized by bilious vom¬ iting and purging, accompanied by great pain and debility. It most frequently occurs towards the end of the summer and the beginning of autumn, and appears to be produced by sudden changes of temperature, checked perspiration, and the exces¬ sive use of indigestible fruit, &c. It is usually ac¬ companied by fever, thirst, and severe abdominal pains, and sometimes by cold sweats, extreme de¬ bility, feeble pulse, &c., under which the patient sinks in 24 hours. Treat. In most cases this complaint is not dan¬ gerous, and yields to proper treatment in a few days. As soon after the commencement of the attack as possible, some mild aperient, as castor oil, should be administered, and its action acceler¬ ated by drinking copiously of diluents, as barley- water, toast and water, water gruel, &c. Opiates may be employed, both topically and by the mouth. A teaspoonful of laudanum rubbed over the region of the stomach and bowels, is a simple method, and will generally allay the pain. 15 or 20 drops of laudanum, mixed with a tablespoonful of good brandy, may also be taken every hour, if the pain be severe. Should the stomach reject it, or the vomiting be apparently increased by drink¬ ing copiously, the same treatment should be per¬ severed in. When the violence of the symptoms has abated, tonics and bitters, as gentian, calom- ba, orange-peel, &c., may be had recourse to. CHROMATE. A saline compound, formed by the union of the chromic acid with a base. The chromates are characterized by their yellow or red color, the latter predominating when the acid is in excess. Prep. The insoluble salts of chromic acid, as those of baryta, zinc, lead, mercury, silver, &e., may be made by mixing a soluble salt of those bases, with neutral chromate of potassa. The first three are red, the fourth orange, and the fifth deep red or purple. Tests. 1 . On boiling a chromate in hydrochloric acid, mixed with alcohol, chromic acid is first set free, and then decomposed, forming a green s i- tion of chloride of chromium. 2. With acetat' { lead, the chromates give a yellow precipit ; 3, with nitrate of silver, a reddish violet; 4, lh nitrate of mercury, a red one. CHROMATE OF POTASH. Syn. Sal f Chrome. Neutral Chromate of Potassa. n the large scale this salt is prepared from chr e ore, a natural octohedral chromate of iron, fcid in various parts of Europe and America. Prep. I. The ore, freed as much as posi;e from its gangue, is ground to powder in a mill, d mixed with ^ or ^ of its weight of bruised n: ■. and in this state exposed to a powerful heater several hours, on the hearth of a reverbera v furnace, during which time it is frequently sti d up with iron rods. The calcined matter is t raked out and lixiviated with water. A beau il yellow-colored solution results, which is evap ! - ted briskly over a naked fire, when the chroc e of potash falls down under the form of a gran r yellow salt, which is removed from time to lie with a ladle, and thrown into a wooden veji, furnished with a bottom full of holes, called e draining box, where it is left to drain and dry. la this state it forms the commercial chromatt I potash. By a second solution and crystallizal., it may be obtained in larger and more reg r crystals. Remarks. As the object to be aimed at in < - ducting this process, is to procure a neutral cj- mate of potassa, it is evident that the quantit; chrome oxide in the ore should be first ascertain . so that the proper quantity of nitre may be ad In every case, the proportion of nitre or all i should be slightly less than what is absolutely - quired to saturate the ore, as the production u neutral salt is thereby ensured ; and should not i whole of the chrome oxide be decomposed by ‘ first burning, it may easily be roasted a sec i time with fresh alkali, should the remaining qi - tity be thought worth saving. These remarks > apply to the following formula!. II. Chrome ore (containing 50$ of protoxide chrome) 2 parts ; saltpetre 1 part; as last. III. Chrome ore of 34§, 4 parts; potashe,! parts ; nitre 1 part; as above. IV. Chrome ore of 34§, 10 partsy, potashf 1 parts ; peroxide of manganese 1 part; as last. V. ( Process of Mr. Charles Watt, jun.) I have tried numerous experiments, with a viev the employment of cheaper salts than the nitr: ■ in this branch of manufacture. I have found t) the sulphates of potassa and soda may be entii substituted for the nitrates of those bases, by / simultaneous employment of lime, which assist 1 the decomposition of the sulphate. “ The process is as follows:—The sulphate i 1 be ground, or otherwise intimately mixed with pulverized ore, and the lime* is then added, whj should also be intimately mixed with the m It is then to be subjected, for about 4 hours, 1 strong red heat. The nature of the furnace to! employed for the purpose is not of any great * “ It is quite immaterial whether the lime be in a s of carbonate, or otherwise ; but I think, generally f P ( ; ing, it will be found quite as advantageous to employ ic which has been burnt, as it will save trouble and expc in grinding.” CIIR 191 CHR lortance, so long as carbonaceous matters from ! iie fire are entirely excluded, and the required •mperature is attainable. Unless strong heat is . nploved, no decomposition will take place ; the ■mperature already employed in manufacturing iis article from the nitrates, will be sufficient, and lie furnaces used in every way suitable. The 1 1 ass should be well raked about every half hour, i ensure the whole of it being sufficiently heated, j “ Proceeding thus, the manufacturer may ascer- iin whether the process is complete by taking out sample from the furnace, and treating it with a ,iirht preponderance of dilute pure nitric acid, then i tiling chloride of barium; if, on this addition, j.uch precipitate of sulphate is formed, the opera- on is not completed ; but if, on the other hand, illy a slight milkiness is produced, the ‘ batch’ 1 ay be considered as finished. “ I have found, from numerous analyses, that ifferent samples of the ore vary considerably in i,e quantity of oxide of chromium which they con- in, and I therefore advise every manufacturer to halyze a fair average sample before he makes a jrchase.” Tne following is the plan which Mr. Watt has llopted for this purpose:— 1 “ Take a given weight of the ore, say 200 gr., eviously reduced to a fine powder, and intimately ix it with twice its weight of the nitrate of po- ■ ssaorsoda,* adding a little slaked lime to pre- nt it from fluxing; place it in an iron crucible, ' id subject it to a strong red heat for about 3 or 4 burs; then treat the mass with water to dissolve ;it the chromate. The insoluble matter having en washed several times until the water has ased to come off colored, the washings are to be Ided together and evaporated to concentrate the lution. This being done, it is to be treated with l excess of dilute sulphuric acid to liberate the iromic acid, and then treated with spirit of ine, by which the chromic acid will be reduced the state of green oxide, which will remain in iution in the preponderance of sulphuric acid ein- oyed. A solution of caustic ammonia in excess then to be added, which will precipitate the ide of chromium ; the mass is then boiled to aporate the superabundance of ammonia. “ It must now be passed through a filter to col- ;t the oxide, and a little fresh water poured on it free it from any saline matter: then gently 7 dry 7 the filter, when it may be entirely removed th ease, as the oxide, which was previously of a ry bulky nature, contracts very 7 considerably, may then be subjected to a dull red heat in a ver, platinum, or porcelain crucible, and after- irds its weight ascertained, from which the per ntage of oxide of chromium which the ore con- ins, and, consequently 7 , the amount of sulphate ]uired to convert it into a chromate, may be cal- iated.” (Chemist, iv. 70.) j Prop., Uses, $-c. The commercial chromate of [tash has a bright y T ellow color, but in other re¬ sets, resembles coarse culinary salt. It is used I various processes in the arts,—in dyeing, bleach- )l» the manufacture of chromic acid, bichromate i potassa, and several other chromates. . I* “ It will be as well to use a nitrate in the analysis; the intity being small, it will be of no consequence.” Pur. Chromate of potash is very 7 commonly 7 adulterated with sulphate and muriate of potash, it therefore becomes important to the manufacturer to be able to test its purity. I. (Test of M. Zuber.) Add tartaric acid, dis¬ solved in 50 parts of water, to a like solution of the sample. As soon as the decomposition is complete, and the color verges towards the green, the super¬ natant liquor should afford no precipitate with either the nitrate of silver or baryta, whence the absence of muriates and sulphates may be inferred. The proportions are, 8 parts of tartaric acid to 1 part of the chromate, both in solution. If saltpetre be the adulterating ingredient, the sample will de¬ flagrate when thrown upon burning coals. Mr. Watt says, “ A short time ago, I was sup¬ plied with a sample which was nothing but sul¬ phate of soda and chloride of sodium, colored with a strong solution of the chromate, and which caused a white precipitate in any of the soluble salts of lead. For the benefit of the purchaser, I subjoin the following method of examining the chromates of potassa and soda. “ First ascertain the quantity of moisture con¬ tained in the sample, by weighing out a certain portion, drying it on a sand-bath, and again weigh¬ ing ; the loss of weight will give the quantity of water: then dissolve it in distilled water, and add any soluble salt of lead until it ceases to give a precipitate. The mass is then to be boiled, and more distilled water added; the supernatant liquor is then to be poured off, and if the sample under examination contain any chloride of sodium, small shining crystalline needles of chloride of lead will form in the liquor as it cools. The remaining pre¬ cipitate is then to be treated with strong nitric acid, which will decompose the chromate ; by adding distilled water, the nitrate of lead, formed by the decomposition of the chromate of lead, will be dissolved, and the remaining sulphate of lead, if any, may be dried, and its amount ascertained, from which the quantity of sulphate in the chro¬ mate may be calculated. “ If it be required to ascertain the quantity of chloride, this may be done by redissolving the chloride of lead by means of heat, and operating on it by any of the soluble salts of silver.” (Chem¬ ist, iii. 388. CHROMATE OF POTASH, (BI- or SU¬ PER-.) Prep. Acidulate a concentrated solution of the neutral chromate with sulphuric, or, still better, the acetic acid. Then heat the liquid and allow it to cool slowly, when beautiful red crystals of bichromate of potash will be deposited. Its Prop., Uses, and Tests are the same as the neu¬ tral salt. CHROMATE OF POTASH, SOLUTION OF. Prep. Dissolve neutral chromate of potash 1 oz., in distilled water 1 lb. Use. As a test li¬ quor for metals, especially lead. CHROMATE OF SODA. This salt may be prepared in the same way as chromate of potash, by employing a salt of soda instead of potassa in the preceding processes. It may 7 also be made on the small scale for experiment, by neutralizing chromic acid with carbonate of soda. Remarks. This salt has been proposed as a sub¬ stitute for chromate of potassa, and has the ad¬ vantage in cheapness. “ Why nitrate of potassa CHR CHR 192 has been so long employed in this manufacture, I am at a loss to discover ; for it must be obvious that chromate of soda would answer all the pur¬ poses of chromate of potassa, the base being of little consequence, so long as it forms a soluble salt with the chromic acid, as it is merely useful as a vehicle for the chromic acid.” (C. Watt, jun.) CHROME RED. Syn. Dichromate of Lead. Subchromate of ditto. Red Chromate of dit¬ to. Prep. I. Boil carbonate of lead with chro¬ mate of potash, in excess, until it assumes a prop¬ er color; wash well with pure water and dry in the shade. II. Boil neutral chromate of lead with a little water of ammonia or lime water. III. (Process of Liebig and Wohler.) Fuse saltpetre at a low red heat in a crucible, and throw in chrome yellow, by small portions at a time, until the nitre be nearly exhausted. A strong ebullition takes place upon each addition of the pigment, and the mass becomes black and remains so while hot. After it has settled for a minute or two, the fluid part should be poured off, and the mass remaining in the crucible washed with water, and dried by a gentle heat. Remarks. Great care must be taken in con¬ ducting the last process, not to employ too much heat, or to allow the saline matter to stand long over the newly-formed chrome-red, as the color is thus apt to change to a brown or orange. When well managed, the product has a crystalline tex¬ ture, and so beautiful a red color, that it vies with cinnabar. It has been proposed as a pigment. CHROME YELLOW. Syn. Chromate of Lead. Yellow Chromate of ditto. Prep. I. Add a filtered solution of nitrate or acetate of lead, to a like solution of neutral chromate of pot¬ ash ; collect the precipitate, wash it well, and dry it out of the reach of sulphureted vapors. II. To the lye of chromate of potash, prepared by roasting the chrome ore with nitre, and lixivia- tion with water, add a solution of acetate of lead, and proceed as before. Remarks. This substance is the beautiful pig¬ ment employed by painters. Four shades are usually met with in the shops, viz.: Pale yellow or straw color, yellow, full yellow, and orange. The former are made by adding a little alum or sulphuric acid to the solution of the chromate be¬ fore mixing it with the solution of lead ; the latter, by the addition of a little subacetate of lead. The darker color appears to arise from a little dichro¬ mate being thrown down intimately mixed with the neutral chromate, and the paler shades from a slight excess of acid. I found a little alumina in some samples of pale chrome yellow, which I lately examined, and in one instance a little sul¬ phate of lead. CHROMIC ACID. A compound of the metal chromium and oxygen. Prep. I. Pure chromic acid may be prepared by transmitting the gaseous fluoride of chromium into water contained in a vessel of platinum or sil¬ ver, and evaporating the liquid to dryness. II. By conducting gaseous fluoride of chromium into a silver or platinum vessel, the sides of which are just moistened with water, and the aperture covered with a piece of moist paper, the acid will be deposited under the form of red acicular crj tals, which will fill the vessel. III. “ The principle upon which this is has is, that nitrate of baryta, which results from ! decomposition of the chromate of baryta by nil! acid, is quite insoluble in concentrated nitric a< s which I have verified by many experiments, e) which fact was, I believe, first observed by Ij Reuben Phillips. “ The chromic acid may be separated fr the nitrate of baryta by decantation, or, whichj still better, by filtration through asbestos. Ci must be taken not to let it come in contact w; any organic matter, or it will be decomposed. “ The chromic acid is then to be evaporated! dryness, when the nitric acid will be volatiliz; leaving pure chromic acid. “ When the quantity of chromic acid prepa: by this plan is considerable, to reduce the expei! as much as possible, it will be as well to carry! the evaporation so that the superabundance of trie acid which has been used may be condense which may again be used for the same purpose. j “ The only precautions necessary to ensure I! purity of the chromic acid prepared by this pi; are the following:—to use a sufficient quantity nitric acid, and to take care that the nitric acic, sufficiently concentrated, and that it is pure, o1 ( erwise the impurities which it contains will rern; in the chromic acid. “ The chromate of baryta may be easily pi! pared by mixing together solutions of the chlori! of barium, and any of the soluble chromates; Ij fore it is used for the preparation of pure chron acid, it should be washed several times.” (Chei! ist, iii. 266.) On the commercial scale, crude chromic is pii pared by either of the following plans: IV. To a saturated solution of 100 parts of chi: mate of potash in water, add 49 parts of sulphu acid, (sp. gr. 1-845.) This is the common proce’ but the product contains sulphate of potash. V. Digest chromate of baryta in an equivale proportion of sulphuric acid, diluted with wate after a few hours decant the clear liquid. VI. Digest chromate of lead in sulphuric acid equivalent proportions. Mr. Charles Watt, jun., recommends chr mate of lime as a source of chromic acid. Tl| salt he prepares from the oxide of chromium, coj tained in the residual liquor of the process < bleaching with chromic acid, and this he effects Ij a very inexpensive process. The chromic solutk is placed in a wooden vessel, and slaked lime caj tiously added until the sulphuric or muriatic ac! present is saturated, carefully avoiding excess, oxide of chrome would be then precipitated. Aft an hour’s repose the clear portion is decanted, ai finely-slaked lime added, until all the oxide thrown down ; which may be known by the liqu, becoming clear when allowed to settle. Duriij the addition of the lime, constant agitation must 1 employed. The oxide of chromium must now 1 allowed to settle, and after the liquid portion is d* canted, washed with a few pailfuls of clean watt After the latter has drained off, the residual mb ture of oxide of chromium and lime must then Ij placed about 2 inches thick upon a laige flat ire! plate, set evenly over a fire, and turned every ha CHR 193 CID >ur until the process be completed, which may be lown by the mass assuming a yellow color, in- jead of the grayish one it previously possessed, 'are must be taken not to employ too much heat, s the product of this process (chromate of lime) is adily decomposed, and assumes a green color, in hich case it is rendered useless. From the chro- ate of lime the acid is procured by the action of i equivalent proportion of sulphuric acid. This j ocess has the great recommendation of cheap- ess, and Mr. Watt says that he has employed it ; the factory of Messrs. Haws, for nearly two ears, with perfect success. Prop., Uses, ifc. Pure chromic acid forms red ystals, and is soluble in water and alcohol. It is i adily decomposed by the action of light and coll¬ ect with organic matter. Hence it should be kept it stoppered glass bottles, and its solution filtered ‘trough asbestos. The ease with which it parts ith a portion of its oxygen constitutes its value as bleaching agent. It is largely employed in the ids, in calico-printing, bleaching of textile fabrics, allow, oils, See. CHROMIUM, (from xp“t< a ) color.) A metal iseovered by Vauquelin in 1797. Prep. I. Mix dry chloride of chromium with oil, ilace the paste in a crucible lined with charcoal, |ite on the cover, and expose it for an hour to an iitense heat (Vauquelin.) II. Heat the compound of terchloride of chro- tiiun and ammonia to redness, and expose it to a urrent of dry ammoniacal gas. (Liebig.) Remarks. The product of the first process has a hitish-yellow color, and a metallic lustre; that |f the second is a black powder. Metallic chro- lium has not been applied to any use in the arts. CHROMIUM, CHLORIDE OF. Syn. Ses- I bichloride of Chromium. Prep. I. Dissolve the ydrated oxide in muriatic acid, and evaporate to ryness. II. Digest chromate of lead in muriatic acid fixed with a little alcohol, and throw down the wess of lead with sulphureted hydrogen, j HI. Pass dry chlorine over a mixture of chrome vide and charcoal heated to redness, in a porce- •in tube. The chloride collects as a sublimate, of peach or purple color. Remarks. By the first process the product is a reeu powder, which, when heated to 400°, be- omes purplish red, and then forms pure, dry chlo- do of chromium. This process should be per- >nned in a tube filled with carbonic acid gas. CHROMIUM, OXIDE OF. Syn. Sesqui- xide of Ditto. Prep. To a solution of chromate f potash, add another of protonitrate of mercury s long as any precipitate falls down. This must e well washed in water, and heated to redness in n earthen crucible. II. Expose bichromate of potash to a strong red !eat, then wash out the potassa with water. III. I Expose bichromate of potash, mixed with alf its weight of sulphur, as above. Prop. A green powder, insoluble in water, used with borax or glass, it imparts a beautiful reen color. The emerald owes its color to this xide. With the acids it forms salts which also lave a green color. These compounds may be jiade by adding equal parts of muriatic acid and |icohol to a boiling solution of chromate of potassa, 25 in water, in small portions at a time, until the red tint disappears, and the liquid assumes a green color. Pure ammonia, in excess, should now be added, when a hydrated green oxide will subside, which, after being washed with water, may be dissolved in the acids. Oxide of chrome is much used in the manufacture of colored glasses and enamels, and in dyeing. Remarks. The above appears to be the only ox¬ ide of chromium, in opposition to the assertion of Berzelius, that there is a protoxide and deutoxide. CHRYSAMMIC ACID. Prep. Add 1 part of aloes to 8 of nitric acid of sp. gr. 1-37, and heat the mixture in an open vessel. When the first violent action is over, introduce the whole into a retort, and distil to two-thirds. Then add 4 parts more of nitric acid, and keep the mixture nearly at the boiling point for some days, or as long as gas is disengaged. Water should next be added, which will throw down impure chrysammic acid, while chrysolepic acid and oxalic acid will remain in so¬ lution. The precipitate must be well washed with water combined with potash, and purified by re- crystallization. The crystals are next dissolved in water, and nitric acid added, when a golden yel¬ low powder will be deposited, which is chrysammic acid. Prop. Soluble in alcohol, ether, and hot acids ; explodes by heat, and forms salts, called chrysam- mates, with the bases. The salt of potash, pre¬ pared as above, is a beautiful crystalline carmine red powder, and when slowly produced it forms beautiful small greenish golden crystals. The salts of soda and magnesia are similar. Ammonia forms, with chrysammic acid, a deep purple solution, which deposites dark green crystals. The other salts of this acid are all of great beauty, and mostly of various shades of red, and exhibit a golden lus¬ tre under the polishing steel. CIDER. Syn. Cyder. Pomatium. Cidre, (Fr.) The fermented juice of the apple. Cider and per¬ ry were known to antiquity, and are mentioned by Pliny, who calls them the wine of apples and pears. Modern Europe is, however, indebted to the Moors of Biscay, who introduced its manufac¬ ture into Normandy, whence it spread into the other provinces of France, into England, Germa¬ ny, Russia, and America. The best cider made at the present day is that of Normandy, Hereford¬ shire, and New Jersey, (U. S.,) and, next, that of Devonshire and Somersetshire. The last is, how¬ ever, very inferior. Cider is made in all the tem¬ perate climates of the world, where the heat is insufficient to produce the grape, and the cold not so great as to interfere with the growth of the apple. The process of making cider varies in different parts of England, but in every case essentially consists of—the collection of the fruit; the expres¬ sion and fermentation of the juice ; and the storing and management of the fermented liquor. The apples are crushed or ground in a mill, and the pulp placed in haircloth or coarse canvass bags, and subjected to powerful pressure ; the liquor which runs off is put into casks, and freely ex¬ posed to the air in the shade, and allowed to fer¬ ment. This part of the process is carefully watched, and as soon as the sediment has subsided, the liquor is racked off into clean casks. Before winter the casks are stored in a cellar, or other cool place, where the temperature is low and regular, and by the following spring the liquor is fit for use or bot¬ tling. Remarks. Much of the excellence of cider de¬ pends upon the temperature at which the ferment¬ ation is conducted ; but this is a point utterly over¬ looked by the manufacturers of this liquor. Instead of the apple-juice, as soon as expressed from the fruit, being placed in a cool situation, where the temperature should not exceed 50° of Fahr., it is frequently left exposed to the full heat of autumn. In this way much of the alcohol formed by the decomposition of the sugar is converted into vine¬ gar, by the absorption of atmospheric oxygen, and thus the liquor acquires that peculiar and unwhole¬ some acidity, known in the cider districts by the name of “ roughness .” On the contrary, if the fermentation be conducted at a low temperature, nearly the whole of the sugar is converted into alcohol, and this remains in the liquor instead of undergoing the process of acetification. The ace¬ tous fermentation, or the conversion of alcohol into vinegar, proceeds most rapidly at a temperature of 95° Fahr., and at lower temperatures, the ac¬ tion becomes slower, until at 46° 50” Fahr., no ^ such change takes place. (Liebig.) It is therefore quite evident that if the saccharine juice of apples, or any other fruit, be made to undergo the vinous fermentation in a cool situation, less of the spirit resulting from the transformation of the sugar will be converted into acetic acid, and consequently more will be retained in an unaltered state in the liquor, and tend not only to improve its quality, but by its conservative and chemical action, to precipitate the nitrogenous substances, or exciters of future change. Independently of differences in the quality of the fruit, this is the principal cause of the superiority of the cider made by one person over another, living in the same district. The one has probably a cooler bam and cellar than the other to store his cider in. In practice it has been found that sour and rough-tasted apples produce the best cider. This arises because they contain less sugar and more malic acid, and the presence of the iatter impedes the conversion of alcohol into vinegar. But cider made with such apples can never equal in quality that prepared at a low tem¬ perature from fruit abounding in sugar. In De¬ vonshire the pressing and fermentation are con¬ ducted in situations where the temperature varies but little from the external air, and fluctuates with all its changes ; the result is that Devonshire cider, of the best class, will rarely keep more than 5 or 6 years, and seldom improves after the second or third year, while the cider of Herefordshire and Worcestershire, where these operations are more carefully attended to, will keep for 20 or 30 years. In the cider counties the culture of the apple engages especial attention. Dry rising ground, sheltered from the northerly and easterly winds, is best suited for an orchard. The fruit, after be¬ ing gathered, is usually left for 14 or 15 days, in a barn or loft, to mellow or mature, during which time a considerable portion of the mucilage is de¬ composed, and alcohol and carbonic acid developed. The spoiled apples should then be separated from the sound ones, as they not only impart a bad fla¬ vor to the cider, but prevent its spontaneous clari¬ fication. Unripe apples should also be avoided.; they do not contain sufficient sugar to undergo vinous fermentation, while they contribute to ri der the liquor rough and acidulous. Sour t| rough-tasted apples are usually preferred by far ers for making cider, but fruit abounding in suj would be preferable, provided the same skill wj exercised in the manufacture of cider as in li process of brewing malt liquor. As the juice of apples contains less sugar in p portion to the amount of acid and nit/ogenk matter than that of grapes, the addition of so; of this article would render it more suitable fort production of a vinous liquor. Good West Inj sugar is the best for this purpose. I have tasii cider made in this way, and that had been sto> in fresh emptied rum puncheons, that had all f pungency and vinosity of foreign wine. The best cider yields about 9 or 10§ of real alt hoi. Ordinary cider from 4 to 6§. CIDER, DEVONSHIRE. The apples, af being plucked, are left in heaps in the orcht for some time, to complete their ripening, and re; der them more saccharine. They are then crush! between grooved cylinders, surmounted by a he; per, or in a circular trough, by two vertical edg wheels of wood moved by a horse; after passi through which, they are received into large tu; or cives, and are then called pommage. Th are afterwards laid on the vat in alternate layei of the pommage and clean straw, called reer They are then pressed, a little water being occ sionally added. The juice passes through a hi; sieve, or similar strainer, and is received in a lari vessel, whence it is run into casks or open va' where every thing held in mechanical suspense is deposited. The fermentation is often slow < being developed; though the juice be set in Nj vember or December, the working sometim' hardly commences till March. Till this time tl cider is sweet; it now becomes pungent and \! nous, and is ready to be racked for use. If tl fermentation continue, it is usual to rack it aga into a clean cask that has been well sulphured ou and to leave behind the head and sediment; < two or three cans of cider are put into a clean casl and a match of brimstone burned in it: it is the agitated, by which the fermentation of that quai tity is completely stopped. The cask is then nearl filled, the fermentation of the whole is checkei and the cider becomes fine. If, on the first opera tion, the fermentation is not checked, the procei of racking is repeated until it becomes so, and continued from time to time till the cider is in quiet state and fit for drinking. A common practice in Devonshire is to add stuff called “ stum,” sold by the wine-coopers, ( an article called “ anti-ferment,” sold by thedrus gists, for the purpose of checking the fermentatioi but a much better plan is to rack, as above d< scribed, into a well-sulphured cask, and to add or 6 oz. of mustard-seed, and £ oz. cloves, both we bruised ; racking into a fresh-emptied spirit cask also a good plan. About six sacks, or twenty-four bushels of af pies, are used for a hogshead of 63 gallons. If th weather be warm, it will be necessary to carry o the process in the shade, in the open air, and b every means to keep the juice as cool as possible. CID 195 CIN In nine months it will usually be in condition lor bottling or drinking ; if it continues thick use oiue isinglass finings, and if at any time it fer- uents and threatens acidity, the cure is to rack it, nd leave the head and sediment behind. CIDER, CHAMPAGNE. Prep. Good pale i iuous cider 1 hogshead ; proof spirit (pale) 3 gal- ms ; honey or sugar 14 lbs.; mix, and let them lemain together in a temperate situation for 1 lonth; then add orange-flower water 1 quart; nd tine it down with skimmed milk J a gallon. Remarks. This will be very pale; and a simi- ir article, when bottled in champagne bottles, Silvered, and labelled, has been often sold to the rnorant for champagne. It opens very brisk, if nanaged properly. CIDER CHEESE. The residuum or cake of iommage or bruised apples, from which the juice as been expressed. It forms excellent food for igs. and is very acceptable to them. I CIDER, FRENCH. After the fruit is mashed |i a mill, between iron cylinders, it is allowed to iemain in a large tun or tub for 14 or 15 hours, kfore pressing. The juice is placed in casks, ,,’hich are kept quite full, and so placed upon awntrees, or stillions, that small tubs may be put nder them, to receive the matter that works over. \t the end of 3 or 4 days, for sweet cider, and 9 r 10 days for strong cider, it is racked into sul- hured casks, and then stored in a cool place. CIDER, MANAGEMENT OF. Cider should e stored in a cool place, and should not be drunk ofore it becomes sufficiently mature. To improve lie flavor of a hogshead of cider, 1^ gallons of ood brandy or rum are frequently added, with oz. of powdered catechu, (dissolved in water,) lbs. of good moist sugar or honey, ^ oz. each of itter almonds and cloves, and 4 oz. of mustard 3ed. These must be well rummaged in, and oc- asionally stirred up for a fortnight, after which it jiust be allowed to repose for 3 or 4 months, when : will usually be found as bright as wine. Should ns not be the case, it must be fined with a pint it isinglass finings, or a dozen eggs, and in a fort- jight more it will be fit for use. If the cider be referred pale, omit the catechu, and instead of mglass fine with a quart of skimmed milk. If anted of a light reddish, or rose tint, use ^ oz. t cochineal, and omit the catechu. Preparatory to bottling cider it should be exam- led, to see whether it be clear and sparkling. If ot it should be clarified in a similar way to beer, ad lelt for a fortnight. The night before it is in- i nded to put it into bottles, the bung should be tken out of the cask, and left so until the next lay, when it may be bottled, but not corked down ntil the day after, as, if this be done at once, lany of the bottles will burst by keeping. The p*t corks, and champagne-bottles should be used, ad it is usual to wire and cover the corks with ufoil, after the manner of champagne. A few i>ttles may be kept in a warm place to ripen, or small piece of lump sugar may be put into each Jttle before corking, if the cider be wanted for unediate use, or for consumption during the >oler portion of the year, but for warm weather fid for long keeping this is inadmissible. The 'tiled stock should be stored in a cool cellar, hen the quality will be greatly improved by age. Cider for bottling should be of good quality, and at least 18 months old. CIDER, MADE. An article under this name is made in Devonshire, for the supply of the Lon¬ don market, it having been found that the ordi¬ nary cider will not stand a voyage to the metrop¬ olis without some preparation. The finest quality of made cider is only ordinary cider racked into a clean cask, and well sulphured; but the mass of that which is sent to London, is mixed with water, treacle, and alum, and then fined down, after which it is racked into well-matched casks. The larger portion of the cider sold in London, profess¬ ing to be Devonshire cider, would be rejected even by the farmers’ servants in that county. CIDER MOIL. Syn. Water Moil. A weak cider or liquor, prepared by adding water to the pressed cake, and fermenting. Very inferior. CIDER, RAISIN. This is made in a similar way to raisin wine, but without employing sugar, and with only 2 lbs. of raisins to the gallon, or even more, of water. It is usually fit for bottling in 10 days, and in a week more is ready for use. • CIDER-SPIRIT. Syn. Cider Brandy. Ob¬ tained from cider by distillation. It is largely manufactured in America, where a very decent article may be purchased for about 50 cents per gallon, at proof. An illicit distillation of this spirit is frequently carried on by the farmers in the west of England. CIGARS, MERCURIAL. M. Paul Bernard lately proposed to the Acaddmie de la Modecine the use of cigars impregnated with a weak solu¬ tion of bichloride of mercury, for persons afflicted with syphilitic affections of the throat and palate, as a mode of conveying mercurial fumigation. It has been proposed first to deprive the tobacco of its nicotin by frequent washings. (Lancet, May 13, 1843.) CINCHONA BARK. There are three kinds of cinchona bark employed in medicine ; the cor¬ tex cinchonas lancifolis, (of the London and Dub¬ lin Pharmacopoeias,) or the cortex cinchona; con- daminea, (of the Ed. Ph.,) commonly known in commerce as pale, crown, loxa, or quillbark ; the cortex cinchonas cordifoliae, (Lond. and Dub.,) or the cortex cinchonce flavae, (Edin.,) commonly known as yellow or royal yellow bark ; and the cortex cinchonas oblongifoliae, (Lond. and Dub.,) or red cinchona bark, (Edin.;) medically considered, they are all tonic and febrifuge, and may be given in powder, from 20 grs. to 3ij, even,' two or four hours, so as to get down an ounce between each fit of intermittent fever ; used also to stop the progress of gangrene ; they are also given in infu¬ sion and decoction. Since the introduction ot the cinchona alkaloids, the employment of bark in substance has considerably lessened. Pur. The officinal species of cinchona bark are frequently imported mixed with other kinds, that contain less of the febrifuge principle. The most common adulteration is, however, the admixture of the same drug that has been exhausted of its active portions. This method consists in employ¬ ing the bark, but slightly broken, (or generally whole, as imported,) for the manufacture ot sul¬ phate of quinine, cinchonine, and tincture, in u- sion, decoction, and extract of bark, after v nc i 1 is carefully dried, without injury to its color, and CIN 196 mixed up with fresh bark for sale, or is sent to the mill to be ground into powder. The greater amount of adulteration is generally practised on the powder, on account of the fraud being less easily detected when the drug is in the pulveru¬ lent state. Not only is the worst description of bark chosen for grinding, frequently largely ad¬ mixed with exhausted bark, as just mentioned, but “ the roots of bistort, calamus aromaticus, avens, water-avens, and tormentil; oak bark, that of sev¬ eral kinds of willow, horse-chesnut, ash, and the sloe bush ; mahogany sawdust, the dried herbs of yellow loosestrife, bugle, water-horehound, and self-heal, are used either as substitutes or to re¬ duce the price of the ground bark ; as is also the root of Geum montanum. The barks of Pinknea pubescens, Unnona febrifuga, Swietenia febrifuga, Cedrela tuna, Magnolia glauca, M. acuminata, M. tripetala, Achras sapota, Rubus trivialis, and R. villosus, are also used as substitutes,” (Gray ;) and, in fact, any trash that will possibly produce a powder at all resembling that of bark, or that can be made so by grinding and the addition of coloring. Tests. The simplest and only certain method of ascertaining the quality of cinchona bark, and of detecting fraudulent admixture, is by an assay for the alkaloid. (See Quinometry.) The tannic acid which exists in every species of cinchona bark, may be recognised by its precipitating the sesquichloride of iron of a green color, gelatine of a whitish color, and a solution of tartar emetic of a dirty white. CINCHONIA. Syn. Cinchonine. Cincho- nina. Cinchonium. An alkaline principle ex¬ tracted from pale cinchona bark, in the same way as quinine is from yellow cinchona bark. Prep. I. Add ammonia to a dilute solution of sulphate of cinchonine, as long as any precipitate falls. Wash with cold water, dissolve in alcohol and crystallize. II. A pound of bruised bark is boiled in about a gallon of water, to which 3 fluid drachms of sul¬ phuric acid have been previously added. A simi¬ lar decoction is repeated with about half the quan¬ tity of liquid, and so on till all the soluble matter is extracted. The decoctions are then mixed to¬ gether, and strained ; and powdered slaked lime is added, in a proportion somewhat greater than necessary to saturate the acid ; the precipitate that ensues (a mixture of cinchonina and sulphate of lime) is collected, dried, and boiled for some minutes in strong alcohol, which is then decanted off while still hot, and fresh portions successively added for the repetition of the same operation, un¬ til it ceases to act on the residuum, which is then merely sulphate of lime. The different alcoholic solutions are then put into a retort or still, and considerably evaporated, during which, and espe¬ cially on cooling, acicular crystals of cinchonina are deposited. When the whole is thus collected, the crystals, if yellow or discolored, must be again dissolved in boiling alcohol, and thus, by recrystal¬ lization, they will be obtained colorless. (Brande’s Manual of Pharm.) III. Boil Peruvian bark in alcohol until all the bitterness is extracted; distil to dryness, dissolve the extract in boiling water, rendered very sour, with muriatic acid; add calcined magnesia, boil CIN for a few minutes till the liquor is clear; wl cold, filter, wash the sediment left on the fill with cold water, dry it, boil alcohol upon it ui all the bitterness is extracted ; pour off the alcoli and, as it cools, the cinchonine wjll crystallize. ; may be purified by solution in a very weak ac ( and the addition of an alkali. Prop, and Uses. These are similar to quini It is, however, rather less soluble in water tq that alkaloid, as it requires 2500 parts of wat| at G0°, for its solution. It forms salts with ti acids, all of which may be made in the sa: manner as those of quinine. The neutral si phate, bisulphate, disulphate, muriate, nitrate, ; dide, iodate, &.c. have been formed and examin: Purity and Tests. (See Quinine.) CINNAMMIC ACID. A substance discoveil by Dumas and Peligot in oil of cinnamon. It cri tallizes out of the oil when long exposed to the mosphere. Prep. Dissolve oil of balsam of Peru in potan water, evaporate to dryness, dissolve the residue in boiling water, and add an excess of muria acid. The cinnammic acid is deposited in cr\ tals as the solution cools, and may be purified j re-solution and crystallization. II. By cautious distillation of balsam of Tolu a gentle heat it fuses, and a little water and vol tile oil first comes over, followed by cinnamn acid, in the form of a heavy oil, which condensi on the cool parts of the neck of the retort, as white crystalline mass. Towards the end of t.| process, some empyreumatic oil distils over. Ti acid must be purified by pressure between t folds of filtering paper and solution in boiling w ter. On cooling, minute colorless crystals of cii nammic acid will be deposited. Pure balsam Tolu yields about § of its weight of this acid. (M Heaver in the Ann. Chym.) Prop. Colorless transparent scales, or prism scarcely soluble in water, but freely so in alcoln Fuses at 240° ; volatilizes unchanged at 555°. 1 forms salts with the bases, called cinnammate which generally resemble the benzoates. CINNAMEINE. Syn. Oil of Balsam c Peru. Prep. Add an alcoholic solution of bu; sam of Peru, to a like solution of potassa. A con pound of resin and potassa is precipitated, an cinnammate of potassa and cinnamdine are left i! solution. On adding water, the latter separate and floats upon the surface. II. Add 2 measures of balsam of Peru to 3 c! liquor of potassa, (sp. gr. 1-300,) apply a gent! heat, when a yellowish brown oil will separal and float above a heavy black liquid, containin the potash. The former must be collected, an may be purified by cautious distillation. Prep., tj-c. It dissolves in alcohol and ethei and by the action of alkalis is converted into cin nammic acid. CINNAMON. From the high price of thi drug, it has become a general practice to substitut cassia for it, which so exceedingly resembles it tlia most persons, unacquainted with the drug, regan them as the same. Cassia is, however, not onl; thicker and coarser than cinnamon, but its Irac ture is short and resinous, and its flavor is mor biting and hot, while it lacks the peculiar sweetisl taste of the latter spice. The thickness of cinna CIT 197 CIT on seldom exceeds that of good drawing paper, he same remarks are also applicable to the oil (id powder. In pharmacy it is a general practice ; employ cassia and its preparations whenever lose of cinnamon are ordered. Both these drugs •e wholesome aromatics. The principal con- imers of genuine cinnamon are the chocolate- akers of France, Spain, Italy, and Mexico. The iermans, Turks, and Russians prefer chocolate Uvored with cassia. “ Some cinnamon, sent to lonstantinople by mistake, proved unsaleable at j.iy price, while cassia, worth about sixpence per bund, was in great request.” (Pereira.) CITRATES. Salts formed of the citric acid lad the bases. Prep. Those in general use may be all made ly the addition of either the hydrate, oxide, or jirbonate of the base, to a solution of the acid in ater, until the latter be neutralized, when crys- ils may generally be obtained by evaporation. Prop., dfC. The citrates are mostly soluble, and hen heated, froth, blacken, and are decomposed. jv r hen an anhydrous citrate is decomposed by an Icoholic solution of hydrochloric acid, the citric eid is principally transformed into hydrated aconi- c acid. Char, and Tests. The citrates are character¬ ed by giving a white precipitate with acetate of ■ad, soluble in ammonia, and also a white precip- ate with nitrate of silver, which, by the applica- on of heat, froths up, deflagrates, and leaves an bundant ash, which, on increasing the heat, be- joines pure silver. Remarks. The principal citrates are citrate of J mmonia, (soluble and crystallizable ;) citrate of | otash, (very soluble and deliquescent;) citrate of pda, (large crystals, soluble ;) citrate of baryta, beautiful shining silvery bushes, scarcely soluble ;) Urate of lime, (see Citric Acid ;) magnesia, lumina, and protoxide of manganese, each form 2 1 tits with citric acid, one soluble, the other insolu¬ ble ; citrate of protoxide of iron, (scarcely soluble hid crystallizable ;) percitrate of iron, (soluble and Irown ;) ammonio -citrate of iron, (garnet colored, jery soluble ;) citrate of zinc, (scarcely soluble ;) Urate of lead, (insoluble white powder ;) citrate f copper, (green powder ;) citrate of silver, (bril- ant white powder ;) potassio-citrate of antimony, iazzling white prisms.) CITRATE, OR AMMONIO-CITRATE OF iRON. Syn. Ammonio-Citrate of Peroxide of Rox. Ferro-Citrate of Ammonia. Percitrate |f Iron and Ammonia. There are three salts enerally known under this name—two, having ie peroxide for their base, and one, the protoxide, 'here is also a fourth, formed from the magnetic vide of iron, which has scarcely been introduced ito this country', though commonly employed in ranee, and highly recommended by Bdral. The alt at present so much advertised as citrate of on, is a double citrate of iron and ammonia—an ■mmonio-citrate, and as such I shall describe it. find that several other double citrates of iron hay be prepared, but they are possessed of inferior ualities to those just mentioned. They therefore ffer no inducement for their manufacture. ! I. This salt is most conveniently formed by dis- plving moist hydrated peroxide of iron in liquid itric acid, (pure,) assisting the solution by heat, and then bringing it to a perfectly neutral state by the addition of a little sesquicarbonate of ammonia. It must then be filtered, cooled, and spread very thinly on warm sheets of glass to dry, which it will rapidly do, and may then be easily detached from the glass, in thin scales, or lamellae, of great brilliancy and beauty. Only a gentle heat must be Employed, not exceeding that of a water-bath. This is the mystery' of producing those beautiful transparent ruby-colored scales which are so much admired. II. Competition in the sale of this article has in¬ duced the manufacturer to adopt a cheaper for¬ mula than that originally published by Beral and employed by many houses. It is now generally prepared by placing together, for some days, in a warm situation, a mixture of iron filings, and citric acid in powder, with barely sufficient water to co¬ ver them, occasionally stirring and replacing the v^ater as it evaporates. A saturated solution is made in distilled water, there being previously ad¬ ded more citric acid, (about half the weight of the acid first used,) if required ; it is then neutralized with liq. ammon. fort., (about 1-J oz. of liquor of am¬ monia, sp. gr. ’882, to every gallon of the solution of sp. gr. 1-025,) and concentrated by evaporation: the same plan mentioned above is then followed, to complete the process. The first part of this pro¬ cess produces a salt of the protoxide of iron, which is afterwards converted, by exposure to the atmo¬ sphere, into a citrate of the magnetic oxide, and lastly into citrate of peroxide of iron. Remarks. This beautiful salt is of a rich ruby color, and may be obtained under the form of glis¬ tening transparent scales, very soluble in aqueous menstrua, while its solution is not so easily decom¬ posed as that of many other salts of iron. It is nearly tasteless, and highly deliquescent. The ab¬ surd statements put forth in advertisements re¬ specting this preparation being compaflble with the volatile and fixed alkalis and their carbonates, &c., I find to be incorrect; for on adding some liquor potass© to a solution of this salt, it imme¬ diately became turbid, exhaled ammonia in largo quantities, and deposited oxide of iron. I found the same take place with the carbonate ; and no doubt, had I extended the experiments to the other arti¬ cles mentioned as compatible, I should have met with another similar result. It is doubtful whether this article has not obtained a larger sale from its pleasing appearance, than from its medicinal vir¬ tues. I know several parties who have prepared this salt in lumps or powder, by simple evapora¬ tion of the solution to dryness, who have been un¬ able to sell it under that form, even at a lower price. M. Beral, in his directions for the preparation of this salt, directs a platina capsule to be used, as well as attention to other minutiae, which I find quite unessential to the success of the operation. Glass, Wedgewood ware, or even metallic vessels, may be employed; the former, however, are pref¬ erable. I find that boiling water will dissolve about twice its weight of citric acid, and retain of this quantity in solution when cold, and that it takes rather more than twice the weight of the citric acid, in most hydrated protoxide of iron, to produce saturation. We may, therefore, with great advantage, em- CIT 198 CIT ploy the following formula, which contains nearly the proportions recommended by Beral, but which has the advantage of employing the protoxide for the peroxide, and thus saving the nitric acid neces¬ sary to form the latter. Crystals of citric acid, . . .1 part. Boiling distilled water, . . . 2 do. Dissolve; add Moist hydrated protoxide of iron, . 2§ do. Continue the heat until the acid is saturated, then add ammonia q. s. Filter, &c. It is better to use more oxide than the acid will dissolve, as the remainder may be employed in a future operation. Less water may be used, or even a larger quantity than that mentioned ; but in the first case, the liquid will become difficult to filter—in the latter, it will require more evap¬ oration. CITRATE OF IRON. Syn. Citrate of Peroxide of Iron. Percitrate of Iron. Prep. As the last, omitting the ammonia. It resembles the ammonio-citrate, but is only slightly soluble in water. CITRATE OF PROTOXIDE OF IRON. Syn. Protocitrate of Iron. Prep. This salt is easily formed by digesting iron filings or wire in liquid citric acid. It presents the appearance of a white powder, nearly insoluble in water, and rap¬ idly passing to a higher state of oxidation under the influence of light, damp, or warmth, or mere exposure to the air under most ordinary circum¬ stances. Its taste is very metallic, and it is best exhibited under the form of pills, mixed with gum and sirup, or sirup alone, to prevent it from being prematurely decomposed. CITRATE OF MAGNETIC OXIDE OF IRON. Prepared from the magnetic oxide of iron, in the same way as the last. It may be formed into beautiful transparent scales, or la- mellse, in S similar manner to the ammonio- citrate. Its solution is of a lively green color, permanent in the air, but possessing an intensely ferruginous taste. For this reason, this citrate can only be exhibited in pills or sirup. ClTRIC ACID. Syn. White Citric Acid. Concrete Acid of Lemons. Crystallized ditto. Acid citrique, (Fr.) Citronensaure, ( Ger .) An acid peculiar to the vegetable kingdom, and found in the juices of several kinds of fruit, espe¬ cially those of the genus citrus. The process of its manufacture consists in sep¬ arating it from the mucilage, sugar, and other foreign matter with which it is combined. Prep. Each of the British Colleges gives a formula for the preparation of citric acid. I. ( Acidum citricum, P. L.) Take of lemon juice 4 pints; prepared chalk givss; diluted sul¬ phuric acid ffxxviiss; distilled water 2 pints. Add the chalk by degrees to the lemon juice, heated, and mix; set by, that the powder may precipitate; afterwards pour off the supernatant liquor. Wash the citrate of lime frequently with warm water; then pour upon it the diluted sul¬ phuric acid and the distilled water, and boil for 15 minutes ; press the liquor strongly through a linen cloth, and filter it. Evaporate the filtered liquor with a gentle heat, and set it aside that crystals may form. To obtain the crystals pure, dissolve them in water a second and a third time; filter each solution, evaporate, and set it apart to cr tallize. The process of the Dublin and Edinbui Colleges is similar, but the latter orders the wash citrate of lime to be squeezed in a powerful pre: and also the filtered solution of citric acid to tested with nitrate of baryta, and if “the preci tate is not nearly all soluble in nitric acid, ad( little citrate of lime to the whole liquor, till it sta this test.” Remarks. The preparation of citric acid has 1 come an important branch of chemical manufc ture, from the large consumption of this article 1 various operations in the arts. In conducting t process, some little expertness and care are neci sary to ensure success. The chalk employ; should be dry, and in fine powder, and be add to the juice until it be perfectly neutralized, a the quantity consumed must be exactly nob The precipitated citrate of lime should be w washed, and the sulphuric acid diluted with 6: 8 times its weight of water, poured upon it wh still warm, and thoroughly mixed with it. T agitation must be occasionally renewed for 8 i 10 hours, when the.dilute citric acid must be pour off, and the residuum of sulphate of lime thorough ly washed with warm water, and the washin added to the dilute acid. The latter must then : poured off from the impurities that may have be> deposited, and evaporated in a leaden boiler, ov| the naked fire, until it acquires the gravity of 1 - 1 when the process must be continued by steam he until a pellicle appears upon the surface. T1 part of the process requires great attention ai judgment, as, if not properly conducted, the who batch may be carbonized and spoiled. The proper time for withdrawing the heat is ii| dicated by the liquid assuming a sirupy aspect, aij by a film or pellicle appearing, first in smsi patches, and then gradually creeping over tl; whole surface. At this point the evaporatic; must be stopped, and the concentrated solutic emptied into warm and clean crystallizing vessel set in a dry apartment, where the thermomefi does not fall below temperate. At the end of days the crystals will be ready to remove from thj pans, when they must be welf drained, redissolv ed in as little water as possible, and after bein' allowed to stand for a few hours to deposite impuri ties, again evaporated and crystallized. Whe the process has been well managed, the acid (j the second crystallization will usually be suffi ciently pure; but if this be not the case, a thin or even a fourth crystallization must be had re course to. The mother liquors from the seven pans are collected together, and, by evaporation; yield a second or third crop of crystals. Citri acid crystallizes with great ease, but in some cases; where all the citrate of lime has not undergone de composition by the sulphuric acid, a little of tba salt is talien up by the free citric acid, and mate rially obstructs the crystallization. This is bes avoided by exactly apportioning the quantity o the sulphuric acid to that of the chalk used, al ways remembering that it requires a quantity o liquid sulphuric acid, containing exactly 40 partil of dry acid, to decompose 50 parts of carbonate o [ lime. Commercial sulphuric acid is usually of the sp. gr. of 1-845, it will therefore take exactly 41: lbs. of this acid for 50 lbs. of chalk. 1 CIT 199 CLA — - — --- Sulphuric acid of sp. gr. 1-8418 contains exactly ) per cent, of real acid; it is, consequently, a >ry convenient way to use it of this strength, hen the quantity of chalk and acid may be ex- ntly the same. In practice it is found that a >ry slight excess of sulphuric acid is better than .aving any citrate of lime undecomposed. This icess must, however, be very trifling. This ay be ascertained by nitrate of barytes, which ill give a white precipitate, insoluble in nitric •id if oil of vitriol be present. The first crop of vstals is called “ brown citric acid,” and is much id by the calico printers. Sometimes a little Jtrie acid is added to the solution of the colored vstals, for the purpose of whitening them. Good mon-juice yields fully 5§ of lemon acid, or 2 jillons yield about 1 lb. of crystals. If the im- jrted citrate of lime be used, a given quantity ust be heated to redness, and then weighed, hen the per centage of lime present will be ,:certained; every 28 lbs. of which will require j) lbs. of sulphuric acid of T845, (or a quantity intaining exactly 40 parts of dry acid,) for its nnplete decomposition. Prop., Uses, are equivalent to j , ---*-, 29 grs. crystals of bicarbonate of potassa; 24 grs. of commercial carbonate of do.; | 17 “ sesquicarbonate of ammonia; 41 “ crystals of carbonate of soda ; , 24 “ commercial sesquicarbonate of soda. The bicarbonate of potassa is that generally led for making saline draughts with citric acid, |id flavored with tincture of orange peel and smi¬ te sirup, or sirup of orange peel alone, forms a ost delicious effervescing beverage. Pur. and Tests. Citric acid is frequently adul- -ated with tartaric acid. This may be easily tected by dissolving a little in a small quantity water, and adding cautiously a solution of car- j nate of potash, taking care that the acid be in I cess. If any tartaric acid be present, a white I'cipitate of cream of tartar will be formed. The tndon College states that “ it is entirely soluble water, and what is thrown down by acetate of ;id from this solution, is entirely soluble in dilute ric acid. No salt of potassa, except the tar- lite, yields a precipitate with the aqueous solu- u. It is entirely destroyed by heat.” (P. L.) When a few drops of a solution of citric acid are ded to lime water, a clear liquid results, which, ien heated, deposites a white powder, soluble in ids without effervescence.” (Liebig.) • CITRONELLE. Syn. Eau de Barbades. ep. I. Fresh orange peel 2 oz.; fresh lemon jcl 4oz.; cloves £ drachm ; corianders and cinna- m, of each 1 drachm ; proof spirit 4 pints. Di- 4 for 10 days, then add water 1 quart, and dis- i gallon. To the rectified cordial add white ^ar 2 lbs. II- Add of essence of orange £ drachm ; essence of lemon 1 drachm ; oil of cloves and cassia, of each 10 drops ; oil of coriander 20 drops to 5 pints of spirit—at 58 o. p. Agitate until dissolved, then add distilled or clear soft water 3 pints ; well mix, and if the liquor be not clear, shake it up with a spoonful of magnesia, and filter it through blotting paper, placed on a funnel; when it has all run through and is clear, add a sufficient quantity of sugar. Remarks. This last form does not require distil¬ lation. CITRONS. The fruit of the citron tree (the citrus medica) is acidulous, antiseptic, and antiscor¬ butic ; it excites the appetite and stops vomiting. • Mixed with cordials, it is used as an antidote to the manchineel poison. The rind of the fruit is odorous, aromatic, and tonic, and yields the es¬ sence de cedrat, so much esteemed by the liqueur- ist and perfumer. The fragrant essence of the rind may be easily obtained by the following sim¬ ple process:—After cleaning off any speck in the outer rind of the fruit, break off a large piece of loaf sugar, and rub the citron on it till the yellow rind is completely absorbed. Those parts of the sugar which are impregnated with the essence are, from time to time, to be cut away with a knife, and put into an earthen dish. The whole being thus taken off, the sugared essence is to be closely pressed, and put by in pots, where it is to be squeezed down hard; have a bladder over the pa¬ per by which it is covered, and tied tightly up. It is at any time fit for use, and will keep for many years. Exactly in the same manner may be ob¬ tained and preserved the essences of the rinds of Seville oranges, lemons, bergamots, &c. CITRON PEEL, CANDIED. Prep. Soak the peels in water, which must be frequently changed, until the bitterness is extracted, then drain and place them in sirup, until they become soft and transparent; the strength of the sirup be¬ ing kept up by boiling it occasionally with fresh sugar. Wfien they are taken out, they should be drained and placed on a hair sieve to dry, in a dry and warm situation. Use. Stomachic; much used as a sweetmeat, and by the confectioner and pastry-cook. CIVET. Syn. Zibethum. A perfume, ob¬ tained from the civet cat, a fierce carnivorous quadruped, somewhat resembling a fox, found in China, and the East and West Indies. “ Several of these animals have been brought into Holland, and afford a considerable branch of commerce, es¬ pecially at Amsterdam. The civet is squeezed out in summer every other day, in winter twice a week ; the quantity procured at once is from 2 scruples to 1 drachm or more. The juice thus collected is much smoother and finer than that which the an¬ imal sheds against trees and stones in its native climate.” (Ure.) It is frequently adulterated with spermaceti and butter, and a similar sub¬ stance to civet, but of a darker color, and obtained from the polecat, is frequently mixed with it. CLAIRET. Syn. Rossalis des six graines. Prep. Aniseed, fennel seed, coriander seed, cara¬ way seed, dill seed, and seeds of daucus creticus, of each 1 oz.; bruise them in a clean mortar, then steep them in ^ a gallon of proof spirit for 1 week, strain, and add 1 lb. of loaf sugar. CLARET RAGS. Syn. Tournesol en Dra- CLE 200 CEO peau. Bezetta Ccerulea. Prep. I. Color pieces of clean linen with auvergne or ground archel, (lichen parellus.) II. Dip pieces of clean linen into the juice of mulberries, blood-red grapes, lees of red wine, &c. Use. To color jellies and confectionary, and the rind of cheeses. CLARIFICATION. This word (from clarus, clear, and facio, I make) means, properly, any process of freeing a fluid from heterogeneous mat¬ ter, and-thus includes filtration. In its commoner sense, however, it is applied to the process of clear¬ ing liquids by the addition of some substance that * either inviscates the feculous matter, and subsides with it to the bottom, or, that induces such a change in its nature or bulk, that it subsides by its own density, in each case leaving the liquor transparent. Albanum, gelatin, acids, certain salts, blood, lime, plaster of Paris, alum, heat, alcohol, &c., serve in many cases for this purpose. The first is used under the form of white of egg, for the clarification of sirups, as it combines with the liquid when cold, but on the application of heat, rapidly coagulates . and rises to the surface, carrying the impurities with it, forming a scum which is easily removed with a skimmer. It is also much used for fining wines and liqueurs, particularly the red wines and more limpid cordials. Gelatin, under the form of isinglass, dissolved in water, or weak vinegar, is used to fine white wines, beer, cider, and similar liquors, that contain a sufficient quantity of either spirit or astringency (tannin) to induce its precipi¬ tation. Sulphuric acid is frequently added to weak liquors for a similar purpose, either alone, or after the addition of white of egg, or gelatin, both of which it rapidly throws down in an insoluble form. A pernicious practice exists among some unprinci¬ pled parties, of using certain salts of lead and pot¬ ash to clear their liquors, especially those that are expected to sparkle in the glass, as cordial, gin, &c. For this purpose, a little sugar of lead, dis¬ solved in water, is first mixed up with the fluid, and afterwards about half its weight of sulphate of potash, also dissolved in water, is added, and the liquor is again roused up. By standing, the sul¬ phate of lead, formed by this mixture, subsides, and leaves the liquor clear. Blood is used in the same way as isinglass or white of eggs, for fining red wines, beer, and porter. Lime, alum, alcohol, and heat, act by curdling or coagulating the feculen- cies, and thus, by increasing their density, induce their subsidence. Plaster of Paris acts partly like the above, and partly like albumine, or gelatin, by enveloping and forcing down the suspended matter. Sand is often sifted over liquors for the simple purpose of acting by its gravity, but appears to be quite useless. The juices of plants are clari¬ fied by heat, which coagulates the albumine they contain. Marl, or clay, is frequently used to clear cider and perry. A strip of isinglass is generally employed to clarify coffee. (See Wines, Brew¬ ing, Cordial, Coffee, Infusion.) CLEANING. The best way to clean a house is to keep it clean by a daily attention to small things, and not allow it to get into such a state of dirtiness and disorder as to require great and periodical cleanings. Some mistresses, and also some ser¬ vants, seem to have an idea that a house should undergo “ regular cleanings,” or great washing and scrubbing matches once every three or six mors, on which occasions the house is turned almosl . side out, and made most uncomfortable. All ds is bad economy, and indicates general 6lovenli « of habits. (Chambers.) CLEAR-STARCHING. This is practise ! a follows: “Rinse the articles in three waters, y them, and dip them in a thick starch, previo'y strained through muslin ; squeeze them, she them gently, and again hang them up to dry; H; when dry, dip them twice or thrice in clear weL squeeze them, spread them on a linen cloth,; i them up in it, and let them lie an hour before i;i - ing them. Some persons put sugar into the stia to prevent it sticking while ironing, and others r the starch with a candle to effect the same e ; we object to these practices as injurious to the - tide starched, or as very nauseous. The best ] .1 to prevent sticking is to make the starch well, I to have the irons quite clean and highly polish ’ CLOTH, CLEANING AND SCOURH. OF. The common method of cleaning cloth i:|? beating and brushing, unless when very di , when it undergoes the operation of scouring. % is best done on the small scale, as for articled wearing apparel, &c., by dissolving a little (1 soap in water, and, after mixing it with a little k gall, to touch over all the spots of grease, dirt, iL with it, and to rub them well with a stiff brushb til they are removed, after which the article 11 / be well rubbed all over with a brush or spo 1 dipped into some warm water, to which the - vious mixture and a little more ox-gall has tji added. When this has been properly done, it c / remains to thoroughly rinse the article in cli water until the latter passes off uncolored, whel must be hung up to dry. For dark-colored cbi the common practice is to add some fuller’s e; 1 to the mixture of soap and gall. When nec> dry, the nap should be laid right, and the art' carefully pressed, after which a brush, moisteji with a drop or two of olive oil, should be sev j times passed over it, which will give it a supe' finish. Cloth may also be cleaned in the dry w as follows:—First, remove the spots as above, a; when the parts have dried, strew clean damp si over it, and beat it in with a brush, after wl brush the article with a hard brush, when the s; will readily come out, and bring the dirt witlj Black cloth which is very rusty, should receivi coat of reviver after drying, and be hung up u; the next day, when it may be pressed and fink off as before. Scarlet cloth requires considers; caution. After being thoroughly rinsed, it sho; be repeatedly passed through cold spring water; which a tablespoonful or two of solution of tin i been added. If much faded, it should be dip in a scarlet dye-bath. Buff cloth is gener: cleaned by covering it with a paste made v pipe-clay and water, which, when dry, is rub and brushed off. Fruit spots and similar stains may frequer} be removed by holding the part over a comn brimstone match, lighted, or by water acidula with a little salt of lemons, oxalic or muriatic ac but care must be taken not to apply this liquid colors that it will injure. The stains of acids may be removed by wa ing the part with a little spirits of hartshorn; CLO 201 COB d ammonia; those of alkalis, by water acidu- 1 with lemon juice or tartaric acid. reuse spots may generally be taken out by in us of a little soft soap ; or, if the color be deli- , or a false dye, a little ox-gall or curd soap be better. These must be used as above de- ied Stains of painters’ oils, wax, paints, or ashes, will not usually yield to the above plan ; lese cases, a simple way is to soak the part in is of turpentine, and, when softened, to wash 'with the same fluid. Ether or essential oil mons will also quickly remove these spots, but is jo expensive for general use. LOTH, INCOMBUSTIBLE. This is made ot bres of asbestos by weaving. It will bear a iderable heat without injury. Cotton and linen cs prepared with a solution of sal ammoniac, losphateof ammonia, may be placed in contact ignited bodies without danger. They will onize, but not inflame. Solutions of alum, ialt, &c., have been used for the same pur- It is by a knowledge of this property of ary salt, that jugglers are enabled to perform •omm6n trick of burning a thread of cotton ) supporting a ring or a key, without the lat- illing to the ground. The cotton is reduced cinder, but, from the action of the salt, its i still retain sufficient tenacity to support a weight. LOTH, RENOVATION OF. The article ii rgoes the process of scorning before described, iff after being well rinsed and drained, it is put m board, and the threadbare parts rubbed with Jf-worn hatter’s card, filled with flocks, or M a teazle or a prickly thistle, until a nap is i. It is next hung up to dry, the nap laid the way with a hard brush, and finished as bo- W hen the cloth is much faded, it is usual to t a “ dip,” as it is called, or to pass it through ■-bath, to freshen up the color. LOTHES, BRUSHING AND PRESER- ION OF. If very dusty, hang them on a or line, and beat them with a cane; then iem on a clean board or table, and well brush first with a still’ brush, to remove the spots id and the coarsest of the dirt, and next with er one, to remove the dust and to lay the nap fly. If clothes be wet and spotted with dirt, iem before brushing, and then rub out the with the hands. The hard brush should bo as little as possible, and then with a light hand, viII, if roughly and constantly employed, soon r the cloth threadbare. Should there be spots low-grease on the clothes, take it off with ail, or, if that cannot be done, have a hot ith some thick brown paper, lay the paper * part where the grease is, then put the iron the' spot; if the grease comes through the i put on another piece, till it ceases to soil it. -ter the clothes are brushed, they should be **’• up in a clean place, free from dust, if want- immediate use ; but if intended to remain •t d for some time, they should bo placed away shelves of the clothes’ closet or wardrobe, atter should always be in the driest situation le, as if the clothes be exposed to the least they not only acquire an unpleasant smell, j aduaily become rotten. lOVES. The flower buds of the eugenia 26 caryophyllata, dried and smoked. It is a common practice to adulterate this spice in the same man¬ ner as cinchona bark. Cloves from which the oil has been distilled are dried and rubbed between tho hands, previously moistened with a little sweet oil, to brighten their color, after which they are mixed up with fresh spice for sale. COACH ACCIDENTS. “ Should the horses run off, in defiance of all restraint, while you are in a coach, sit perfectly still, and in anticipation of the possible overturn, keep your legs and arms from straggling. Sit easily and compactly, so that, when upset, you will gently roll over in the direc¬ tion you are thrown. We have seen ladies in these circumstances scream wildly, and throw their arms out of the windows, thus exposing themselves to the chance of broken limbs. If run away with in a gig, either sit still collectedly, or drop out at the back, so as to fall on your hands. Never jump from a rapidly-moving vehicle, unless (supposing it impossible to slip down behind) you see a precipice in front, in which case any risk of personal dam- ago is preferable to remaining still. The Duke of Orleans lost his life by neglecting these simple pre¬ cautions.” COAK. Syn. Coke. Charred Coal. Min¬ eral Charcoal. Carbonized coal. Tile princi¬ ple of its manufacture is similar to that of charcoal. There are three varieties of coak, viz. I. ( Kiln-made coak. Stifled, coak.) Made by burning the coal in a pile, kiln, or stove. It has a dull black color, and produces an intense heat when used as fuel. The coal is frequently burnt in a series of shallow stoves, with as little access of air as will support the combustion, and the smoke conducted through proper horizontal tun¬ nels to a capacious brick chamber, 100 yards or more in length, kept as cool as possible by a stream of water passing over its roof, or by a shal¬ low pond resting on it. Here the bituminous va¬ pors are condensed in the form of tar, along with a considerable quantity of crude ammoniacal salt. Common coal yields about 3g of tar when treated in this way, but some strong bituminous coal wifi give I or | of its weight. This tar, when inspis¬ sated, gives 75§ of pitch, and 20 to 24§ of a crude species of naphtha, that is excellent for out-door painting. The ammonia is made into sal ammo¬ niac. The screenings, or dust-coal, separated from the better kinds of bituminous coal, is the sort commonly used for making coak hi ovens. II. (Gas coak. Distilled coak.) The cinder left in the retorts after the gas has been distilled offi Its color is grafl and it only produces a weak heat in burning, not sufficient to smelt iron. III. (Slate coak. Carbon mineral.) From bi¬ tuminous slate, burned in covered iron pots, in a similar way to that adopted for making bone-black. Also burnt in piles. It is black and friable. Used to clarify liquids, but vastly inferior to bone-black, and does not abstract the lime from sirups. COBALT. Syn. Rf.gulcs of Cobalt. A met¬ al discovered by Brandt, in 1733. It is found in ores, associated with arsenic and other metals, and is constantly present in meteoric iron. Prep. Dissolve oxide of cobalt in muriatic acid, and pass sulphureted hydrogen gas through the solution, until all the arsenic is thrown down ; filter, and boil with a little nitric acid, then add an ex- cess of carbonate of potassa, and digest the pre¬ cipitate in a solution of oxalic acid to remove any oxide of iron; wash and dry the residuum, which is the pure oxalate, and expose it to heat, either in a retort or crucible, from which the air is ex¬ cluded, when pure metallic cobalt will be ob¬ tained. II. Mix equal parts of oxide of cobalt and soft soap, and expose them to a violent heat in a cov¬ ered crucible. III. Roast Cornish cobalt ore, then powder it, and smelt it with twice its weight of soft soap. Remarks. Cobalt is seldom employed in the metallic state, from the great difficulty of reducing its ores, but its oxide is largely used in the arts. It has been said to form three compounds with oxygen, but only one—the black or peroxide—is employed. It forms salts with the acids, which are interesting from the remarkable changes of color which they exhibit. The sulphate is formed by boiling sulphuric acid on the metal, or by dis¬ solving the oxide in the acid. It forms reddish crystals, soluble in 24 parts of water. The nitrate, made in a similar way, forms deliquescent crystals. The muriate may be made by dissolving the oxide in muriatic acid ; the neutral solution is blue when concentrated, and red when diluted; the addition of a little acid turns it green. Dissolved in water, it forms a sympathetic ink, the traces of which be¬ come blue when heated, but if the salt be contam¬ inated with iron, they become green. (Klaproth.) The addition of a little nitrate of copper to the above solution, forms a sympathetic ink, which by heat gives a rich greenish-yellow color. (Ure.) The addition of a very little common salt makes the traces disappear with greater rapidity, on the withdrawal of the heat. The acetate forms an ink which turns blue when heated. The oxalate and phosphate may be formed by digesting the oxide in a solution of the acid, or by double decom¬ position. The latter salt is an insoluble purple powder, which, when heated along with 8 times its weight of gelatinous alumina, produces a blue pig¬ ment, almost equal in beauty to ultramarine. With sulphur cobalt unites, forming a sulphuret, and with phosphorus a phosphuret. Char, and Tests. The neutral salts of cobalt form red solutions, turning green on the addition of an excess of the acids, and giving a blue-colored precipitate with the alkalis, unless arsenic be pres¬ ent, when the color will be brown. Their solu¬ tions are unaffected by sulphureted hydrogen, but hydro-sulphuret of ammonia throws down a black powder, soluble in an excess of the pmcipitant. If the solution contain arsenic, a yelmw powder is first precipitated, after which the'filtered fluid will remain unaffected by sulphureted hydrogen gas. Tincture of galls gives a yellowish-white precipi¬ tate, and the solution of oxalic acid a red one. COBALT, OXIDE OF. Syn. Black Oxide of Cobalt. Cobalt Black. Prep. To a solution of muriate of cobalt, add another of carbonate of potassa as long as it produces precipitate ; filter, wash, and dry. TT. Boil powdered bright-white cobalt ore (from Cornwall) in nitric acid ; dilute with a large quantity of water, and add a solution of carbonate of potassa, very gradually, until the clear liquor, a ter the impurities have settled, becomes of a rose color: then add the potash water as long as ere cipitate falls ; wash and dry. Use. To make blue colors for painters, en: el- lers, and potters. In medicine it has occasicjlly been used as a remedy for rheumatism. COCCULUS INDICUS. The fruit of a , a!: (the menispermum cocculus) which aboumlon the sandy shores of Malabar, and other parts o hr East Indies. It contains about 2§ of picrotoy a peculiar vegetable principle, possessing veryni- sonous properties. It also contains menispeijne - and paramenispermine. (Pelletier and Coinle.) A small portion of this dangerous drug is uscjby poachers, and a still smaller quantity to dejoy vermin, the remaining, and by far the greater rt, being used to adulterate beer and wine. It 1 m a profitable article of trade to the wholesale g quality, which passes for strength of liquor ; it In¬ vents second fermentation fill bottled beer,'id consequently, the bursting of the bottles in \tttt climates.” (Morrice’s Treatise on Brewing.,|h is really disgusting to find that men can so dqjtl themselves, as thus publicly to recommend a wj* sale system of slow poisoning. The conscien, 1 * brewer, who understands the art which kei> fesses, finds no difficulty in producing “ a sti {• bodied porter” from malt and hops alone. i» only r persons whose cupidity induces them to rej* the quantity’ of malt and hops required for the: >- duction of good liquor, that encounter any diffiij? in so doing. There is a penalty of 200Z. upoyc brewer for purchasing or having in his posse j n any ingredient for the adulteration of beer, d there is a penalty of 500Z. upon the seller of 'h ingredients. Yet, in defiance of these heavy H the. trade in these articles is unabated, though (■ ried on in a clandestine manner. The gci] ‘l way this is managed, is to pack the drug in <['■ mon soda barrels, and to place 3 or 4 inche -t small crystals of Scotch soda at the bottom anc P of the cask. In this way the package re:jv passes off as a cask of common soda, and 'j» should it be opened, the alkali would first pro >t itself to view, and thus satisfy the examiner, j other way commonly adopted, is to form it int:n extract, known by the name of B. E., or blacky- tract, which is ostensibly prepared for tarn’■ but its real destination is the beer cask. The fi e of a certain druggist, which came under my, ■ animation some short time since, contained an mense number of bags of this article; in faie residuum in liquid ammonia as before. It is trned orange by acids, and violet by alkalis. It is been obtained under the fonn of reddish-purple (•ystalline grains. j COCKLE POWDER. Cockles pulped through i sieve, made into a paste with flour, and a little hit, and then rolled out into thin pieces and dried, j, is next reduced to powder, sifted, and packed in I ell-corked bottles. Use. To make sauce, (about i oz. to £ pint.) i COCOA. I. The roasted husks of the cacao, • chocolate bean, reduced to powder by grinding. II. The cake left after expressing the oil from he beans. i COCOA, PATENT. The cacao nut roasted iid ground, (including, the husks.) COCOA, FLAKED. Ground cocoa strongly impressed, and flaked with a sharp knife or ma¬ rine. COCOA, SOLUBLE. Cocoa ground to a very ne powder, and mixed with sugar. It is thus ;ndered miscible with boiling water. Remarks. Cocoa forms a very wholesome bev- ■ r age, especially for breakfast. Much of the heap stuff sold under this name is very inferior, “ing made with damaged nuts that have been ressed for the oil, mixed with potato flour, mutton let, &c. Trash of this kind is frequently ticketed i the shop windows of London at 6 d. to 8 d. a ound. (See Chocolate.) The nut of the palm a jcos is commonly confounded with that of the theo- foma cacao. The latter is the small chocolate •an, while the former is the largo nut, filled with refreshing milky juice. COD. This excellent fish is in season from the ■ginning of October to the end of April. It should 5 chosen by the redness of the gills, freshness of le eyes, and the whiteness and firmness of the esh. The best fish are very thick about the neck, is generally cooked by boiling, but is sometimes iked, or cut into slices and broiled or fried. Cod’s ?ad and shoulders, with oyster sauce, is a favorite sh. Shrimp and anchovy sauce are also good Iditions. The flesh of the cod is often split and ’ied, (dried cod,) or salted. The fish so largely lported from Newfoundland are cod, beheaded, 'lit open, gutted and salted. They are caught by illions on the “ Grand Bank.” Cod-sounds are ckled in brine and also made into isinglass. The -’er is boiled for its oil, and the spawn made into iviare. CODEIA. Syn. Codeine. An alkaloid dis- I'vered by Robiquet-associated with morphia. Prep. Dissolve commercial hydro-chlorate of orphia in water, precipitate with ammonia, evap- ate and crystallize. The product is a double j it of morphia and codeine, and when digested lith warm liquor of potassa gives up its morphia, j may be further purified by solution in ether, and r the addition of a little water and spontaneous aporation may bo obtained quite pure and in a ystalline state. Prop. Soluble in alcohol, ether, and water. Its solution in the latter, by slow evaporation, yields large transparent octohedrons. With the acids it forms crystallizable salts. These possess the sin¬ gular property of producing a general and violent itching of the surface of the body when adminis¬ tered internally. The same symptoms frequently follow the exhibition of opium and muriate of mor¬ phia, and are referred to the presence of a salt of codeia. (Gregory.) The commercial muriate fre¬ quently contains 3 to 4§ of codeia. Char, and Tests. It is distinguished from mor¬ phia by not becoming blue on the addition of the sesquichloride of iron, nor turning red with nitric acid, and by not being precipitated by ammonia, when dissolved in muriatic acid and mixed with a large quantity of water. Unlike morphia, it is in¬ soluble in liquor of potassa and is soluble in ether. The salts of codeia may also be known by tincture of galls throwing down a copious precipitate from their solutions, but this does not occur in the salts of morphia. It may be distinguished from meco- nine by its aqueous solution showing an alkaline reaction with test paper. COFFEE. The berry of the coffiea Ara- bica. II. A decoction or infusion prepared there¬ from. Qual. Coffee promotes digestion and exhilarates the spirits, and when strong generally occasions watchfulness, but in some phlegmatic constitutions induces sleep. Drunk in moderation, especially if combined with sugar and milk, it is perhaps the most wholesome beverage known. The various qualities that have been 1 ascribed to it by some per¬ sons, such as dispelling or causing flatulency, re¬ moving dizziness of the head, attenuating the blood, causing biliousness, &c., appear to be wholly imaginary. In a medical point of view it has been regarded as diuretic, sedative, and a corrector of opium. It should be given as medicine in a strong infusion, and is best cold. In spasmodic asthma it has been particularly serviceable; and it has been recommended in gangrene of the extremities arising from hard drinking. (See Caffein.) Pur. The most common adulteration of ground coffee is chicory, which is added not only to cheap¬ en the article, but to improve the flavor of dam¬ aged or inferior berries. This adulteration may bo readily detected by shaking a spoonful of the sus¬ pected coffee with a wine-glassful of water, when, if it bo pure, it will swim and scarcely color tho liquid, but if chicory be present, it will sink to the bottom, and the water will be tinged of a deep red. Roasted corn is another common adultera¬ tion. This may be detected by the cold decoction striking a blue color with tincture of iodine. COFFEE CREAM. Prep. Add a teacupful of very clear strong coffee to 1 pint each of clarified calf’s feet jelly and good cream ; sweeten with lump sugar, give it one boil up, and pour it into shapes or glasses, when nearly cool. The calf s feet jelly should be thick enough to render the whole lightly solid but not stiff. COFFEE DROPS. Prep. Make an infusion with 1 oz. of coffee, clarify it, and moisten 1 lb. ol sugar therewith, in the way directed for confec¬ tionary drops. . . , COFFEE, ESSENCE OF. A concentrated infusion of coflee prepared by percolation, to which : COF 204 COF is added about 5$ of perfectly tasteless rectified spirit of wine. COFFEE FOR ICING. Syn. Shorbet au Cafe. Cream for icing 1 quart; strong infusion of coffee a small teacupful; sugar 2 oz.; yelks of 4 eggs. Mix, and ice as wanted. COFFEE FOR THE TABLE. To produce the beverage called coffee, in perfection, it is ne¬ cessary to employ the best materials in its manu¬ facture. The finest kind of coffee is that called mocha, and should be used when a very fine flavor is desired; but for common use, the better sorts of British plantation coffee may be employed. The berries should be carefully roasted by a gradual application of the heat, until the aroma be well developed, and the toughness destroyed. If too much heat be used, the volatile and aromatic prop¬ erties of the coffee will be injured and the flavor inferior; while, on the other hand, if the berries be too little roasted, they will produce a beverage with a raw, green taste, very liable to induce sick¬ ness and vomiting. Properly roasted coffee should have a lively chocolate brown color, and should not have lost more than 18$ of its weight by the process. If the loss exeeds 20§ the flavor will be materially injured. As soon as roasted, the cof¬ fee should be placed in a very dry situation, the drier the better, and the sooner it is consumed the finer will be the flavor, as it powerfully absorbs a certain amount of moisture from the atmosphere by reason of its hygrometric power. This arises from the presence of a newly-discovered principle called assamar. (Reichenbach.) The berries should not be ground until a few minutes before being made into liquid coffee, for the same reason, and should more be reduced to powder at once than is wanted for immediate use, the surplus portion should be kept in a tin canister or glass bottle. The shape or description of the coffee-pot ap¬ pears of little consequence, though one furnished with a percolator or strainer, that will permit a moderately rapid filtration, is perhaps preferable. At least 1 oz. of coffee should be used to make 4 common sized coffee-cupfuls, and if wanted strong, this quantity should be doubled. The prevailing fault of the coffee made in England, arises from using too little of the powdered berry. The cof¬ fee-pot should be heated previously to putting in the coffee, which may be done by means of a little boiling water. The common practice of boiling coffee is quite unnecessary, for all its flavor and aroma is readily extracted by boiling hot water. Should it, however, be placed upon the fire, it should be only just simmered for a minute, as long or violent boiling injures it considerably. Hot water is capable of removing all the soluble aro¬ matic portion of coffee, even at a temperature so low as 195° Fahr. I have often proved this by actual experiment with one of Be art's pneumatic filters, when a fluid, deliciously aromatic and spark¬ ling, has been produced, and the grounds have only yielded a nauseous bitter flavor and faint co¬ lor to fresh water, even when boiling hot. When coffee is prepared in a common pot, the latter being first made hot, the boiling water should be poured over the powder, and not, as is com¬ monly the plan, put in first. It should then be kept stirred for 4 or 5 minutes, when a cup should be poured out and returned again, and this opera¬ tion repeated 3 or 4 times, after which, if allowi to repose for a few minutes, it will usually 1 fine. Coffee is sometimes clarified, which is done t adding a shred of isinglass, a small piece of clea eel or sole-skin, or a spoonful of white of egg. A excellent plan, common in France, is to place th vessel containing the made coffee upon the heart!; and to sprinkle over its surface a cupful of col water, which from its greater gravity descends and carries the foulness with it. Another pla;! sometimes adopted is to wrap a cloth, previous! dipped in cold water, round the coffee-pot. Thi method is commonly practised by the Arabians if the neighborhood of Yemen and Moka, and is sail to rapidly clarify the liquor. The Parisians, who are remarkable for the su¬ perior quality of their coffee, generally allow ai ounce to each large coffee-cupful of water, ant they use the coffee both newly ground and roast-i ed. A shred of saf&on, or a little vanilla, is fre-l quently added. The coffee-pot called a grecque} the cafetiire d la belloy, or coffee-biggin, is com¬ monly employed. This consists of a large coffee¬ pot, with an upper receptacle made to fit close into it, the bottom of which is perforated with small holes, and contains in its interior two moveable metal strainers, over the second of which the pow¬ der is placed, and immediately under the third;' upon this upper strainer boiling water is poured un¬ til it bubbles up through the strainer; the cover of the machine is then shut close down, and it is placed near the fire; so soon as the water has drained through the coffee the operation is repeat¬ ed, until the whole intended quantity be passed' through. Thus the fragrance and flavor will be retained, with all the balsamic and stimulating | powers, and in a few moments will be obtained— without the aid of hartshorn-shavings, isinglass, or whites of eggs—a perfectly transparent infusion of coffee. When the Parisian uses a common coffee¬ pot, he generally divides the water into 2 parts. The first portion he pours on boiling hot, and al¬ lows it to infuse for 4 or 5 minutes, he then pours this off as clear as possible, and boils the grounds for 2 or 3 minutes with the remaining half of the water. After the latter has deposited the sediment it is decanted, and mixed with the infusion. The object of this process is to obtain the whole of the strength, as well as the flavor. The infusion is conceived to contain the latter, and the decoction 1,11 e former. This plan has been recommended, with some modifications, by Mr. Donovan, and more recently by Dr. Davidson, in L’Experience. COFFEE, MILK. Boil a dessert-spoonful of ground coffee in about a pint of milk, a quarter of an hour; then put into it a shaving or two of isinglass, and clear it; let it boil a few minutes, and set it on the side of the fire to fine. This is a very fine breakfast, and should be sweetened with real Lisbon sugar. “ Those of a spare habit, and disposed towards affections of the lungs, would do well to make this their breakfast.” COFFEE, SEARLE’S PATENT. This is prepared by evaporating skimmed milk mixed with one-fortieth part of sugar, at a low temperature, and, when nearly solid, adding a very concentrated essence of coffee, and continuing the evaporation COI 205 COL at a very low temperature, (in vacuo if possible,) until the mixture acquires the consistence of a •sirup, paste, or candy. (The latter may be pow- 'dered.) COFFEE, SUBSTITUTES FOR. These are numerous, but the principal are the following: I. (Rye coffee. Dillenius’s ditto. Hands break¬ fast-powder.) Rye, roasted along with a little butter, and ground to powder. A good substitute. II. (German coffee. Succory ditto. Chicory ditto.) From succory, as above. Used either for or mixed with foreign coffee. The most common adulteration of the latter. III. (Rice coffee.) From rice, as above. A good substitute. IV. (Currant coffee.) From the seeds washed out of the cake left in making currant wine. V. (Gooseberry coffee.) From gooseberry seeds, as the last. VI. (Holly coffee.) From the berries. VII. (Egyptian coffee.)- From chickpeas. VIII. (Rosetta coffee.) From fenugreek seeds moistened with lemon juice. IX. (Corsican coffee.) From the seeds of the knee-holly. X. (Sassafras coffee.) From the fruit or nut of the sassafras tree, or from the wood cut into chips. Very wholesome. Much recommended in skin diseases, &c. XI. (Raspings.) The raspings of the crust of loaves, procured at the baker’s. Equal to rye coffee. XII. (Beech-mast coffee.) From beech-mast or nuts. Very wholesome. XIII. (Acorn coffee.) From acorns, deprived of their shells, husked, dried, and roasted. A good substitute. XIV. (Beet-root coffee.) From the yellow beet¬ root, sliced, dried in a kiln or oven, and ground with a little foreign coffee. A good substitute. XV. (Bean coffee.) Horse-beans roasted along with a little honey or sugar. When removed from the fire, a small quantity of cassia-buds is fre¬ quently added, and the whole is stirred until cold. Said to be a good substitute. XVI. (Almond coffee.) Rye or wheat roasted along with a few almonds. A very small quan¬ tity of cassia-buds improves it. A good substitute. COINS, IMPRESSIONS FROM. A very easy and elegant way of taking the impressions of medals and coins, not generally known, is as fol¬ lows: Melt a little isinglass glue with brandy, and pour it thinly over the medal, so as to cover its whole surface ; let it remain on for a day or two, till it has thoroughly dried and hardened, and then take it off, when it will bo fine, clear, and as hard as a piece of Muscovy 7 glass, and will have a very elegant impression of the coin. It will also resist the effects of damp air, which occasions all other kinds of glue to soften and bend if not prepared in I this way. (Shaw.) If the wrong side of the isin- ; glass be breathed on, and gold-leaf applied, it will adhere, and be seen on the other side, producing a very pleasing effect. Isinglass glue, made with water alone, will do nearly as well as if brandy be • used. Remarks. Medals may also be copied by 7 sur¬ rounding them with a hoop of paper, and pouring j on them plaster of Paris (mixed with water to the consistence of cream) to the depth of about i an inch. Melted wax, stearine, fusible metal, or any similar material, may be used in the same way. If it be desired to copy the metal in copper, a mould should be first formed in the above manner, and the metal deposited on its surface by the agen¬ cy of electricity. (See Electrotype.) „ COLCHICINE. Syn. Colchicina. Colchia. A peculiar principle discovered by Gieger and Hesse in the seeds of the colchicum autumnale, or com¬ mon meadow saffron. It also exists hr the cormi or bulbs. Prep. Macerate the crushed seeds in boiling al¬ cohol, add hydrate of magnesia to throw down the alkaloid, digest the precipitate in boiling alcohol, and filter. By cautious evaporation colchicine will be deposited. It may be purified by re-solu- tion. Prop., (j-c. Odorless; tastes bitter; forms salts with the acids. It is very poisonous. One-tenth of a grain, dissolved in spirit, killed a cat in 12 hours. It differs from veratrine in being soluble in water, crystalline, and the non-production of sneez¬ ing when applied to the nose. Strong oil of vitriol turns this alkaloid of a yellowish brown; nitric acid of a deep violet, passing into indigo blue, green, and yellow. COLCHICUM, POWDER OF. I. (Collier.) Seeds of colchicum 2 grs.; rhubarb 6 grs.; mag¬ nesia 10 grs.; mix for 1 powder, to be taken every six hours in acute rheumatism, inflammatory gout, &c., washing it down with a glass of Seltzer wa¬ ter, during high febrile action only. II. (Collier.) Seeds of colchicum 3 grs.; mu¬ riate of ammonia 5 grs.; for 1 powder. For check¬ ing a paroxysm of gout, but its use requires cau¬ tion. “ After all that has been said respecting colchicum in gout, and admitting that it rarely fails to allay pain and check a paroxysm, I would record my opinion that he who would wish to ar¬ rive at a good old age, should eschew it as an or¬ dinary remedy, and consider that he is drawing on his constitution for a temporary relief, with a cer¬ tainty of becoming prematurely bankrupt in his vital energies.” COINDET’S PILLS. Prep. Protiodide of mercury 1 gr.; extract of liquorice 20 grs.; mix, and divide into 8 pills. Dose. 2 to 4 twice or thrice daily, as an alterative in scrofulous tumors, ulcers, &c. COLD. When the body of an animal is im¬ mersed in an atmosphere at a temperature below the healthy standard, a sensation of coldness is experienced, produced by the passage of the calo¬ ric or heat of the body into the colder medium. If this withdrawal of caloric exceed the quantity pro¬ duced by the vital system, the temperature of the body decreases, until it sinks below the point, at which the functions of life can be performed. 1 his declination is gradual; the extreme sensation of coldness changes into a disinclination for voluntary motion ; next comes on drowsiness, followed by numbness and insensibility. In this state, it the sufferer be not rescued, and remedial measures had recourse to, death must rapidly follow. Prevention of the effects of excessive^ cole .— The extremities of the body first suffer from t le action of cold, owing to the circulation of the blood being less vigorous in those parts; they should, COL 206 therefore, be properly protected from its action. Woollen stockings or socks, with good shoes or boots, should be worn on the feet, and the body should be clad in thick woollen fabrics, proportion¬ ed to the inclemency of the weather, and the habits of the wearer. The circulation of the blood should be promoted by active exercise, and any disposition to sleep shaken off by increased bodily exertion. If the situation be such that exercise cannot be had recourse to, drowsiness is more likely to be experienced, and must be warded off, if possible, by keeping the mind incessantly and actively en¬ gaged. The principal endeavor should be to keep the extremities warm, as, if this be accomplished, no danger need be feared. In travelling by coach or on horseback, recourse may be had to hay and straw, which may be thrown over the feet and legs, and will materially ward off the effects of the weather. Remedial measures for asphyxia produced by intense cold. —The patient should be laid in a room remote from the fire, and bathed with cold salt and water, after which the body should be wiped dry, and friction applied by the hands of the attendants, (warmed ;) as many operating at once as can con¬ veniently do so. Gentle stimulants should be ad¬ ministered by the mouth, and the bowels excited by some mild stimulating clyster. The lungs should also be inflated. (See Asphyxia.) As soon as symptoms of returning animation are evinced, and the breathing and circulation restored, the patient should be laid in a bed between blankets, and a little wine and water administered, and perspiration promoted by heaping an ample quantity of clothing on the bed. Should the patient have suffered from hunger as well as cold, the appetite may be ap¬ peased by the administration of a limited quantity of light food, taking especial care to avoid excess, or any thing indigestible or exciting. COLIC. (From ku\ov, the colon, the supposed seat of the disease.) The colic or bellyache. This name is commonly given to all severe griping ab¬ dominal pains, whatever may be the cause. This disease has been distinguished by nosologists into several varieties, as follows:— I. (The spasmodic colic.) This kind is marked by a fluctuating pain about the navel, which goes away and returns by starts, often leaving the pa¬ tient for some time. The belly is usually soft, and the intestines may often be felt in lumps, which move about under the hand, or wholly vanish for a time. It is unaccompanied by flatulency. The remedies are, warm fomentations, warm clysters, and carminatives, accompanied by small doses of camphor and opium. II. ( The stercoraceous colic.) This is marked by severe griping pains and constipation of the bowels. The remedies are powerful cathartics, as full doses of calomel, aloes, colocynth, jalap, &c., followed by purgative salts, as sulphate of magne¬ sia or soda. III. ( Bilious colic.) In this variety the pain is intermittent and transient, accompanied by con¬ stipation, nausea, and vomiting. The feces, if any, are bilious, dark-colored, and offensive. The remedies are, a full dose of blue pill, calomel, colo¬ cynth, or aloes, followed by a sufficient quantity of epsom or glauber salts. Warm fomentations are also serviceable. COL IV. ( Flatulent colic.) Marked by constipation and the irregular distension of the bowels by gaSj accompanied by a rumbling noise, &c. It is com; monly produced by the use of flatulent vegetable! and slops. The remedies are, a full dose of tine ture of rhubarb combined with a few drops of eei sence of peppermint. If this does not afford rebel: a pill made of 3 grs. of blue pill and 2 grs. of com; pound extract of colocynth, may be taken, washe down with a glass of any cordial water, as pepper; mint, cinnamon, or caraway. If the pain be ex: treme, warm fomentations to the belly, or a caii minative clyster may be adopted. V. ( Accidental colic.) Produced by imprope; food and poisons. The treatment differs but littl; from the last variety. VI. ( Colica pictonum. Devonshire coin, Plumber's do. Painter's do. Lead do.) Th dry bellyache. This species of colic is marked h| obstinate costiveness, acrid bilious vomitings, vicA lent pains about the region of the navel, convulshw spasms in the intestines, and a tendency to para lysis in the extremities. It is most prevalent i the cider counties, and among persons exposed tj the fumes of lead. The remedies are the same e for the spasmodic variety. Should these fail, afe the bowels have been thoroughly evacuated, sma doses of camphor and opium may be administered: Mr. Benson, the managing director of the Britis Whitelead Works at Birmingham, strongly recon mends the use of sulphuric acid ; he says: “ I nr with a statement some time since that sulphur: lemonade has been successfully used at a whiti lead manufactory in France as a preventive of tbl injurious effects of white lead; and it occurred tj me that by adding sulphuric acid to the treacle beer then used by our people, its supposed efficaci might be tested. This idea was carried into effe>; in the summer of 1841, and the results have prove most gratifying, as, although during several weel after the addition of the sulphuric acid to the tre; cle beverage, little advantage seemed to be deriveij yet the cases of lead colic became gradually le frequent, and since October of that year, or durir a period of fifteen months, not a single case of lee colic has occurred among the people.” (Lancet.) j The following is Mr. Benson’s form for his tres cle or sulphuric beer:—Take of treacle 15 lbs bruised ginger 4 lb.; water 12 gallons; yeast j quart; bicarbonate of soda 1^ oz.; sulphuric ac (oil of vitriol) 1^ oz. by weight: boil the ginger j 2 gallons of water; add the treacle and the n! mainder of the water, hot; when nearly cold trail fer it to a cask, and add the yeast to cause fe: mentation; when this has nearly ceased, add tlj sulphuric acid, previously diluted with eight tiro* its quantity of water, and then add the bicarbona! of soda, dissolved in one quart of water. Close il the cask, and in three or four days the beer willl; fit for use. As acetous fermentation speedily tak: place, particularly in hot weather, new suppli! should be prepared as required. COLOCYNTHINE. Syn. ColocynthitJ Colocynthhjm. The purgative bitter principle < the colocynth. Prep. Digest the aqueous extract or the pulp < colocynth in alcohol, filter and evaporate the tin ture. The residuum is colocynthine combin' with acetate of potassa. By agitation with a liti CON 207 CON ter the latter is removed. It may bo purified by solution in alcohol, and evaporation. Prop. A yellowish brown translucent resinous istance, very soluble in alcohol, less so in ether, d only slightly so in water. It is intensely bit- , and acts as a drastic purgative. COLORING. Syn. Brewer’s Coloring, iandy do. Spirit do. Essentia Bina. Cara- l. Prep. Melt brown sugar in an iron vessel er the fire, until it grows black and bitter, stir- ig it well all the tune, then make it into a sirup th water. Remarks. Some use lime-water to dissolve the rnt sugar. Care must be taken not to overburn as a greater quantity is thereby rendered inso- >le. The heat should not exceed 430°, nor be sS than 400°. The process for nice experiments best conducted in a bath of melted tin, to which little bismuth has been added to reduce its melt- r point to about 435° ; a little powdered resin or arcoal, or a little oil being put upon the surface the metal to prevent oxidizement. COLORS, COMPOUND. (In Dyeing.) The xture of blue and yellow dyes produces green ; o and blue, violet, purple, lilacs, cj-c.; red and llow, orange, cinnamon, suffering from piles, and as a laxative during Pernancy. The dose is ^ to £ oz. taken at bed- 3 or early in the morning. icmarks. Perhaps there is no one pharmaco- \ al preparation which it is more difficult to ob- i of good quality than the above. The absolute cj of an article prepared according to the direc- 1 s of the College, will be somewhere about I| 9d. per lb.; but there are many wholesale J r houses vending confection of senna, which ‘ \! warrant as genuine, at from 9d. to Is. a ud. Dr. Paris (in his Pharmacologia) very y remarks, that “ the directions of the Phar- ropnia are very rarely followed.” I under¬ bid that considerable quantities are manufac- L d, into which unsound and spoiled apples enter ® a principal ingredient. The following forms a to my knowledge, employed by some mem- !|1 of the trade. I. Powdered senna, pulp of tamarinds, cassia, * prunes, of each, 1£ lb.; powdered corianders 3 : Spanish juice i lb.; simple sirup 12 lbs. II. As the above, omitting the cassia pulp, and ;i iag 2 lbs. more tamarind pulp. ■oth these articles are labelled P. L., and sent 0 as genuine, and that when no competition as thrice exists. The cheaper article is made as 'V'vs: ' • Common prunes and tamarinds, of each, ; treacle J cwt.; species (a compound of ia dust and small senna, mixed with 3 lbs. of 27 coriander seeds, and strengthened with jalap, all ground to a fine powder) 18^ lbs. To this is fre¬ quently added i cwt. of rotten or inferior apples, which are pulped with the prunes and tamarinds. This article is not unfrequently labelled “ Conf. Sennze Ver.” by the conscientious tradesman. CONFECTION OF SULPHUR, (COM¬ POUND.) Prep. (St. B. H.) Precipitated sul¬ phur 5 SS j cream of tartar 3j; honey ^j j mix. As a laxative in piles, &c. Dose. %ss. CONFECTION OF STEEL. Syn. Con¬ fection of Carbonate of Iron. Prep. Confec¬ tion of orange-peel and sesquioxide of iron, (P. L.,) of each, 4 oz.; powdered white sugar 6 oz.; sim¬ ple sirup 2 oz.; mix. Aromatic and tonic. Dose. A teaspoonful to ^ oz. twice or thrice daily. CONGELATION, (from congelo, to freeze.) In Chemistry. The conversion of a liquid into a solid state, by the action of cold. The production of an extreme degree of cold is often of the utmost importance in chemical opera¬ tions, and an easy method of doing so is con¬ sequently a desideratum. The means hitherto adopted for this purpose have either depended upon the sudden liquefaction of solids, or the ab¬ straction of heat by rapid evaporation. The loss of sensible heat, by the first method, is the basis of the various processes of producing cold by what are commonly called freezing mixtures, all of which act upon the principle of liquefying solid substances without supplying heat. The caloric of liquidity being in these cases derived from that previously existing in the solid itself in a sensible state, the temperature must necessarily fall. The degree of cold produced, depends upon the quan¬ tity of heat which is thus diffused through a larger mass, or which, as it were, disappears, and this is dependent on the quantity of solid matter lique¬ fied, and the rapidity of the liquefaction. Saline compounds are the substances most frequently em¬ ployed, and those which haye the greatest affinity for water, and thus liquefy the most rapidly, pro¬ duce the greatest degree of cold. Thus it is, that chloride of calcium and nitrate of ammonia, when dry and in fine powder, if suddenly mixed with water, produce extreme cold. The latter, sud¬ denly mixed with an equal weight of water at 50°, will sink the thermometer to -f4°, or 28° below the freezing point. The most common and convenient freezing mixture, when snow can be procured, is formed by mixing 2 parts ot that sub¬ stance with 1 part of sea-salt. 1 his will sink the thermometer to —5°, or 37° below the freezing point of water. Equal parts of these substances produce a degree of cold marked by the zero of Fahrenheit’s thermometer, and is the standard ta¬ ken for graduating that instrument. Mr. M alker, a gentleman who fully investigated this subject, recommends the following proportions for the pro¬ duction of extreme cold. CON 210 CON TABLES exhibiting a collective View of all the Frigorific Mixtures contained in Mr.WauIi’s Publication, 1808. Table I. Consisting of Frigorific Mixtures, composed of Ice, with Chemical Salts and Acids Mixtures. Thermometer sinks. Snow or pounded ice Muriate of soda ( Snow or pounded ice . Muriate of soda ( Muriate of ammonia . Snow or pounded ice S Muriate of soda . 1 Muriate of ammonia Nitrate of potash. C Snow or pounded ice < Muriate of soda . ( Nitrate of ammonia , ^ Snow .... I Diluted sulphuric acidt . ^ Snow .... ( Muriatic acid (concentrated J Snow .... ^ Concentrated nitrous acid 5 Snow .... I Muriate of lime ^ Snow .... £ Crystallized muriate of lime J Snow .... ) Potash .... . 2 parts 1 “ ' e . 5 (( H =3 2 66 1 ► g . 1 66 CD cu 24 66 § . 10 “ 5 “ • § . 5 66 a 12 66 r 2 . 5 « ' 5 66 ' . 3 66 ' 2 66 { From -f32 c 8 5 7 4 4 5 2 3 3 4 to— 5° to —12° to —18° to —25° From +32° to —27° From +32° to —30° From —)—32° to —40° From +32° to —50° From -f-32° to —51° Degree of cold produced. 55° 59 62 72 82 83 J N. B. The reason for the omissions these mixtures to the degree mentioned o -- the temperature of the materials at mixing, in the last column of this table is, the thermometer sinking in the preceding column, and never lower, whatever may Table II. Consisting of Frigorific Mixtures, having the power of generating or creating Cold, wit out the aid of Ice, sufficient for all useful and philosophical purposes, in any part of the world any season. Mixtures. Thermometer sinks. Degree of cold produced. I i Muriate of ammonia . . 5 parts ) Nitrate of potash 5 “ From +50° to -f-10° 40° Water .... . 16 “ s Muriate of ammonia 5 66 Nitrate of potash. . 5 “ i Sulphate of soda 8 “ ( From -ffiO 0 to -{-4° 46 Water. . 16 « J Nitrate of ammonia. 1 Water. .... . 1 « ( From +50° to -(-4° 46 Nitrate of ammonia. 1 Carbonate of soda . 1 “ From +50° to —7° 57 Water ..... 1 “ s Sulphate of soda . . 3 Diluted nitrous acidt 2 66 | From +50° to —3° 53 Sulphate of soda . . 6 66 Muriate of ammonia 4 66 ) Nitrate of potash . . 2 66 r From +50° to —10° 60 Diluted nitrous acid. 4 66 s t Strong acid 2 parts; water or snow 1 part, by weight. + Fuming nitrous acid 2 parts ; water 1 part, by weight. CON 211 CON Table II. continued. Mixtures. Thermometer sinks. Degree of cold produced. Sulphate of soda . Nitrate of ammonia. . . 6 parts f 5 “ > From +50° to —14° 64° Diluted nitrous acid . 4 ii 1 Phosphate of soda . 9 (( ) From +50° to —12° . 62 Diluted nitrous acid . 4 Phosphate of soda . Nitrate of ammonia 9 . 6 a \ u > u V From +50° to —21° 71 Diluted nitrous acid. 4 Sulphate of soda . . 8 ff ) From +50° to 0° 50 Muriatic acid . . . 5 Sulphate of soda . . 5 << ) From +50° to -j-3° 47 Diluted sulphuric acid* 4 S t- c^ct < is B If the materials are mixed at a warmer temperature than that expressed m the Table, the will be proportionately greater; thus, if the most powerful of these mixtures be made when -f-85°, it will sink the thermometer to +2°. ' rle III. Consisting of Frigorific Mixtures selected from the foregoing Tables, and combined so as ® ° .1 ovfrnmpct I Ipcrrccs. Thermometer sinks. Degree of cold Mixtures. produced. i Phosphate of soda } Nitrate of ammonia. . 5 parts i 3 “ > From 0° to —34° 34° ( Diluted nitrous acid . 4 t Phosphate of soda . ? Nitrate of ammonia 3 . 2 : ! From —34° to —50° 16 f Diluted mixed acids. 4 ^ Snow. . 3 “ From 0° to —46° 46 f Diluted nitrous acid . 2 “ f Snow. < Diluted sulphuric acid . 8 3 (( (( ' From —10° to —56° 46 ( Diluted nitrous acid . 3 ^ Snow . i “ i From —20° to —60° 40 ( Diluted sulphuric acid . . i S 68 ^ Snow 7 ...• 3 (( £ From +20° to —48° \ Muriate of lime . . 4 S ^ Snow .... 3 <( 1 From +10° to —54° 64 1 Muriate of lime . . 4 S Snow 7 .... 2 u l From —15° to —68° 53 } Muriate of lime . . 3 S S Snow .... 1 (( j. From 0° to —66° 66 ) Crystallized muriate of lime. . 2 > 33 ^ Snow 7 .... 1 u £ From —40° to —73° 1 Ciystallized muriate of lime. • 3 S 23 < Snow 7 .... 8 « j. From —68° to —91° ( Diluted sulphuric acid . . 10 > Remarks. The above artificial processes for the production of coW^are^more^effe^ suc _ ngredients are first cooled by immersion in other freezing . ^ below the freezing :eeded in producing a cold equal to 100° below the zero of Fahrenheit, The materials in the first column are to be cooled, previously to mixing, to the temperature r q ty mixtures taken from either of the preceding tables. * Equal weights of strong acid and water. CON 212 CON II. (By evaporation .) When heat passes from the sensible to the insensible state, as in the for¬ mation of vapor, cold is generated. This may be illustrated by pouring a few drops of ether, or highly rectified alcohol, on the palm of the hand, when a strong sensation of cold will be produced. In like manner, if the bulb of a thermometer be covered with lint, and the latter moistened with ether, the quicksilver will rapidly fall. Even in hot climates water is frozen by the joint operation of evaporation and radiation. The natives of In¬ dia procure ice when the temperature of the air much exceeds the freezing point. On the open plains, near Calcutta, this is effected by exposing a thin stratum of water to the atmosphere, during the fine clear nights of December, January, and February. The pans are made of porous earthen¬ ware, and water is poured in to the depth of about 1J inches. A large number of vessels of this kind are arranged in an excavation in the ground, 30 or 40 feet square and 2 feet deep, the bottom of which is covered, to the depth of 10 or 12 inches, with sugar canes or the stalks of Indian corn. At sunrise the pans are visited, the ice separated from the water, and packed as tight as possible in a deep cavity or pit, well screened from the heat. It has been found that evaporation proceeds much more rapidly from the surface of fluids in a vacuum than in the atmosphere. Dr. Cullen was the first person to apply this practically. In 1755 he plunged a vial of ether into a tumbler of water, and on placing it under a receiver and exhausting the air, the ether boiled and the water was speedily frozen. In 1777, Mr. Nairne published his method of rendering the rarefied atmosphere of an exhaust¬ ed receiver free from aqueous vapor by means of sulphuric acid. By the application of this discov¬ ery, Professor Leslie in 1810 succeeded in freezing water with great ease. This he effected by intro¬ ducing a surface of sulphuric acid under the re¬ ceiver of an air-pump, over winch he placed a watch-glass filled with water, so that the vapor arising from the latter was rapidly absorbed by the former. After a few strokes of the piston the wa¬ ter was converted into a solid cake of ice, which on being left in the rarefied medium continued to evaporate, and in about an hour totally disappear- ei *' Professor Leslie found that when the air was larefied 250 times, the surface of evaporation was cooled down 120° in winter, and when only 50 times, a depression of 80° or even 100° took place. A pleasing philosophical toy, illustrative of the evaporative power of a vacuum, is the Cryophorus, or frost-bearer of Dr. Wollaston. This instrument consists of two small glass globes united by a tube, one of which is partly filled with water, but the apparatus is perfectly free from air. The part of the apparatus unoccupied by water, though apparently empty, is in reality f with aqueous vapor, and thus checks evapora by its pressure on the surface of the water sooner is the pressure removed, as by plunging empty ball into a freezing mixture, (which< denses the vapor,) than rapid evaporation c mences, and the water in the other ball is fro;; in two or three minutes. To succeed well in the production of cold in t! way, it is necessary that the surfaces of the t fluids should be pretty near together, and that ] acid should have the greater amount of surface! the two. The acid should be poured to the de;i of J an inch into a broad shallow dish or capsii and the water into anothor vessel of a similar ki; but having only half the diameter of the fonr; and proportionally shallow. The smaller caps may be supported ovei the surface of the larger d by means of 3 slender feet. As soon as the a has acquired one-tenth of its weight of water, absorbent power is diminished yL; when this lution reaches \ the reduction is -£ Tt> and wl it reaches ^ the cooling power has diminished ab 50§. “ Sulphuric acid is capable of congeal more than 20 times its weight of water before has imbibed nearly its own bulk of that liquid, has lost about | of its refrigerating power.” (U Sulphuric acid, which has become diluted in 1 way, may bo reconcentrated by heat. It has been discovered that oatmeal, dried ne: ly to brownness before a common fire, and cocj in close vessels, may be substituted for sulplnj acid. With a quantity of this substance, one I diameter, and 1 inch deep, Professor Leslie fro.-l imperial pint of water, contained in a heniispli cal porous cup. Ignited chloride of calcium, porous pieces, has also been successfully used the same purpose. Dr. Ure has found that a quisite vacuum may be produced by the agei; of steam, in the following manner, without the I i of an air-pump: “ A cast-iron drum of considej - Lie dimensions being filled with steam by heat; a small quantity of water in it, will sufficiently pel the air. When it is cooled by the affusion water, a transferrer plate being attached to stopcock on its upper surface would easily ens us, without any air-pump, to effect congelation means of sulphuric acid in the attenuated ati sphere. Suppose the capacity of the receiver tc one-sixtieth of the iron cylinder, an aeriform n.' faction to this degree would be effected in a il meat by a turn of the stopcock ; and, on its be; returned, the moisture below would be cut off, :| the acid would speedily condense the small qu 1 tity of vapor which had ascended.” Many curious experiments may be perforrj over sulphuric acid, in the receiver of an air-pui; among which one of the most instructive andai sing is the congelation of quicksilver, a metal wl requires, for this purpose, a temperature of 39° ' low zero, or 71° below the freezing point of waj- This is readily effected by suspending the meta, 1 a capsule of ice by means of threads, near to ‘ surface of the sulphuric acid, and urging the re¬ faction as much as possible. Mercury so fro|> may be kept in the solid state for several hour The processes of congelation above detailed • mit of being applied to several useful purpo, especially in domestic economy, and the arts the cook and confectioner, as in the making ices, &c. CONGREVE MATCHES. I. (Process M. Joblonouski.) Put phosphorus 40 gram 3 into a wide-mouthed vial, with enough oil of r pentine to cover it, add flowers of sulphur 10 > CON 213 CON iout the vial into hot water, (using great cau- ; until the phosphorus is melted. Then cork and agitate until cold, when any supernatant of turpentine must be poured off’. Into this I, mass the extremities of the matches are ad, and when they have become rather dry, e are again dipped into the following mixture : ul arabic 30 grammes, (dissolved in a little wa¬ il chlorato of potassa 20 grammes; soot, or ii lion, (rubbed up with a few drops of alco- 10 gr.; mix, and dip the tips of the matches n as before, then dry them cautiously in a *. apartment. These matches inflame without 1 nation (noise) on being rubbed against any i surface. (Joblonouski.) Chlorate of potassa 2 parts ; « horus 4 parts ; gum arabic 7 parts ; gelatin [ ts. Proc. The phosphorus is divided in the b brought to the state of thick mucilage, and i ed; the gelatin is melted and added to the ijhor'eted mucilage. The chlorate of potassa 1 ised in a mortar, and at the same time moist- • with the mucilage. When it is bruised the 3 is mixed together, and a paste is obtained, which matches, tipped with sulphur, may be ed. They are then dried in the air. . (Process of Dr. R. Boettger.) Gum ara- ad vermilion, of each 16 parts; phosphorus !ts; saltpetre 14 parts. Proc. The phospho- s ust be reduced to a state of fine division, by ! ing it with fresh urine, or, still better, a solu- >f pure urea, which, in consequence of the ery by Liebig, of a process of preparing that i nice artificially, may now be easily procured : de. Hot water must be employed to melt nwphorus, and this part of the process is sim- V that previously detailed. The minutely di¬ ll phosphorus thus formed, is mixed with the 1 articles made into a paste, with the gum • ed in the least quantity of water, and the les dipped into the mingled ingredients and They are then dipped into a dilute varnish >al, or a thin solution of gum arabic contain- Itpetre, and again dried. (Boettger’s Beitrage.) ■ matches are very superior, and explode ut noise. murks. The matches formerly made, explo- itli a crackling noise, and frequently threw f nail sparks of fire, which rendered them dan - s* This arose from their containing too largo ntitv of chlorate of potassa. An opposite plan • generally followed, and a loss proportion of hiorato is used, or instead thereof saltpetre, luantity of the igniting ingredients has also greatly lessened, so as to avoid any danger at account. This plan answers very well, the body of the matches, whether of wood teboard, is properly prepared ; but if this be case, frequent disappointment will occur, 1 their going out again immediately after in- >g. To prevent this, the matches should be 1 into sulphur previously to coating them with I'raposition, unless intended for cigar fusees, they should bo prepared by soaking them in holding some saltpetre, bichromate of potash, ■tate of lead in solution, preference being usu- iven to the first of these articles. Different tg substances are employed to tint the com- >n > according to the fancy of the manufac¬ turer, as smalts, red lead, vermilion, black oxide of manganese, soot, &c. A very elegant method of reducing phosphorus to a state of minute divi¬ sion, is to melt it in rectified spirit, and agitate until cold, as above. The manufacture and sale of matches, contain¬ ing sulphur and phosphorus, as in the first formula, have been forbidden in Paris, in consequence of the extreme facility with which they ignite, having led to several accidents. (See Chlorate Matches, and Lucifers.) CONIA. Si/n. Coneine. Conicin. Cicutine, &c. A poisonous alkaloid, discovered by Gieseke in hemlock. Prep. Distil the seeds of hemlock, or their al¬ coholic extract, with water and potassa. During this process, the conia passes over into the receiver and floats upon the top of the water, which also contains a little conia in solution. It must be pu¬ rified in the way directed for the volatile bases. (See Alkaloid.) If the alcoholic extract be em¬ ployed, about i its weight of potassa should be used. Remarks. 6 lbs. of fresh and 9 lbs. of dried seeds yielded 1 oz. of conia. (Gieger.) 40 lbs. of the ripe but green seeds yielded 2^ oz. of hydrated co¬ nia. (Christison.) It is remarkably poisonous. One drop, placed in the eye of a rabbit, killed it in 9 minutes. Five drops, poured into the throat of a dog, killed it in less than a minute. It has been employed in some convulsive and spasmodic dis¬ eases. “ The plaintive cries, the contortions, and the rigidity of the limbs, which have always pre¬ ceded death, (caused by conia,) leave no doubt as to the cruel pains which this kind of poisoning brings on.” (Boutron-Chalard and Henry.) CONSERVES. (From conservo, to keep.) In pharmacy, a composition of some recent vegetable matter and sugar, beat together to the consistence of a paste. The object aimed at in the prepara¬ tion of conserves, is to preserve the properties of the active ingredient, which would otherwise be liable to change. In the last edition of the London Pharmacopoeia, conserves, as well as electuaries, are included under the head of confections. The term confection appears, however, less appropriate to some of them, than the word conserve or elec¬ tuary. The word confection has a more general application, and implies any sweetmeat or compo¬ sition, in which sugar is the principal ingredient. CONSERVE OF ALMONDS. (Conserva Amygdalarum, P. D.) Confection of almonds. CONSERVE, ANTISCORBUTIC. (Con¬ serva Antiscorbutica. Selle.) Horseradish, wa¬ ter-cress, water-trefoil, radish juice, and orange juice, of each equal parts; white sugar enough to make a confection. CONSERVE OF ARUM. (Wakerobin.) Prep. Fresh arum roots 4 lb.; white sugar 1J lb.; beat together. Diuretic and attenuant. CONSERVE OF LAVENDER. Prep. Lav¬ ender flowers 1 part; lump sugar 3 parts; beat together. Remarks. In a similar way conserves are made from various other leaves and flowers; but mostly with only twice their weight of sugar. 1 he abo\ o is frequently used to sweeten the breath. CONSERVE OF LEMON-PEEL. Prep Rasp ofl’ the external rind of the lemon, and beat COP 214 COP it in a mortar with three times its weight of pow¬ dered white sugar. (See Confection of Orange- Peel.) Tonic and stomachic. CONSERVE OF ORANGE-PEEL. (Con- serva Aurantii, P. E.) The same as the confec¬ tion of orange-peel, P. L. CONSERVE OF RED ROSES. (Conser- va Rosa, P. E. and D.) That of the Dublin Pharmacopoeia is the same as the confection of roses, P. L.; that of the Edinburgh has only 2 lbs. of sugar to 1 lb. of rose petals. CONSERVE OF ROSEMARY. Prep. 1 part of the leaves or tops, beaten up with 3 parts of sugar. CONSERVE OF SCURVY GRASS. Syn. Conserva Cochleari^e Hortensis. Prep. Beat 1 lb. of the leaves with 3 lbs. of lump sugar. Stim¬ ulant and antiscorbutic. CONSERVE OF SLOES. Syn. Conserva Pruni Sylvestris, (P. L. 1788.) Pulp of sloes 1 part; sugar 3 parts ; mix. CONSERVE OF SQUILLS. Syn. Conser¬ va Scill.'E, (P. L. 1788.) Fresh squills §j; white sugar ^v ; mix. Diuretic ; attenuant. CONSERVE OF TAMARINDS. Syn. Con¬ serva Tamarindorum. Prep. (P. Cod.) Pulp of tamarinds 4 oz.; white sugar 6 oz.; heat by a water-bath in an earthen vessel, until mixed and of a due consistence. CONSERVE OF WORMWOOD. Syn. Con¬ serva Absintiiii Maritimi, (P. L. 1788.) Prep. Beat fresh-picked leaves of sea wormwood in a marble mortar, with a wooden pestle, first alone, and then with 3 times their weight of refined sugar. CONSTIPATION, (OF THE BOWELS.) Costiveness. When this is merely accidental or occasional, a dose of some cathartic is the only treatment necessary, but when it is habitual, it calls for further attention. The common causes of constipation are—The use of bread containing alum, and water containing lime ; and the want of sufficient exercise. The treatment should con¬ sist in adopting a diet free from astringents, and consisting of a large portion of green vegetables and ripe fruit. Brown bread is frequently eaten for this purpose, and acts by the laxative nature of the bran it contains. The occasional use of laxative and emollient enemata may be had re¬ course to, but their habitual administration, as well as that of purgative medicines, by the mouth, is not to be recommended. The bowels, accus¬ tomed to the continual use of stimulants, act but languidly, or scarcely at all, without their applica¬ tion. In females, especially of the higher classes, the want of proper exercise is generally the chief cause of constipation. With such persons, a short walk two or three times daily will often do won¬ ders, particularly if a little ripe fruit, a few raisins or tamarinds, or 2 or 3 dnun figs, be occasionally eaten. COPAIBA. Syn. Capivi. Balsam of Capivi. The best copaiba is that imported from Maracaibo and St. Martha, and is packed in casks containing from 1 to 1^ cwt. each, in large bottles, or in cyl¬ indrical tin boxes. Considerable variation exists in the color, consistence, and sp. gr., as well as in the proportion of oil and resin yielded by different samples, scarcely any two of which exactly agree. Even the odor, taste, and transparency vary i siderably. Brazilian capivi is thin, clear, and r while the West Indian is thick, golden yellow- transparent, and has a less agreeable and ski what terebinthinate smell. Some varieties 1 , :i opaque, and continue so, unless filtered. Tlii; most troublesome operation, unless well man-, and without proper precautions, frequently p •< useless. The opacity generally arises froir'i] presence of water, which is frequently found ru with copaiba when first imported. This it rt'j with great tenacity. The following is the pi have found to answer on the large scale. ]|< the casks upon their ends in a warm situation leave them so for a fortnight, or longer, if c< i nient. They may then be tapped a little < i the bottom, when some of them will general!! found quite transparent, and may be draw) and vatted, care being taken to avoid shakiij the bottom. Those that are foul must be fill; through one or more long Canton flannel j> sunk in the bottom of a tin cistern, placed pi suitable receiver; a few pounds of coarsely- 1 dered charcoal being mixed up with the first 6 gallons thrown in. This will rapidly fill u, pores of the bag, and make the balsam flow i and pale. The first runnings should be retii until it becomes perfectly transparent. Thei toms of the casks, containing the water or ill rities, may be poured into a large can or jar 1 allowed to deposite for a few days, when th paiba may be poured off the top, and filtered! sudden change of temperature will frequently a brilliant sample of this article opaque or m it is not, therefore, deemed fit to send out b;i wholesale trade, unless it will “stand” this! To ascertain this point, a common practice : fill a small bottle with the copaiba, and to lea! out of doors all night in an exposed situation, also Balsam of Copaiba.) COPAIBA, ALKALINE TINCTURE (Lewis Thompson.) Prep. Dissolve 2 oz. of bonate (formerly subcarbonate) of potassa in 1 of water, and add to this, balsam of copaiba thin stream, constantly stirring the mixture, this, at first white and milky, becomes clear jelly or amber, which will generally take f when about a pint of balsam has been added the mixture aside for two or three hours, then in two pints of spirit of wine, and mix the v together ; the solution is then fit for use, and be flavored with any of the essential oils. S spirit of nitre may be substituted for spirit of v but it is necessary to destroy its acidity by dis tion from lime or potassa, otherwise a decom tion will take place. This solution is compatible with iodide of P 1 sium and nitrate of potassa, but is decompose all earthy, metallic, and ammoniacal salts, sui sulphate of magnesia, chloride of iron, acetal ammonia, &c., which must not, therefore, b< ministered in conjunction with it. (Chemisl 510.) COPAIBA AND KALI. Prep. Carbc of potassa and water, of each equal parts; solve, and add gradually transparent balsam o paiba until the fluid, at first milky, turns quite c COPAIBA CAPSULES. Gelatinous capi filled with balsam of copaiba. COP 215 COP COPAIBA AND RHATANY, CAPSULES F. Ricord has recommended capsules of co- iba, coated with extract of rhatany, as much perior to the common ones of copaiba alone, in e treatment of blenorrhoea. They may be easily epared by either of the two following meth- 181 . . 1 . By immersing, for an instant, the common ipsule in the following composition: or, 2 . By forming the bodies of the capsules with ,o composition, instead of with gelatin, and fol- wing the same manipulations as for the manu- cture of the common gelatin capsules. The Rhatany Composition. Extract of rhatany, »wly prepared from the root, 3 parts ; sirup ol loist sugar 1 part 5 mucilage of gum arabic 1 art NIelt the extract and reduce it in a water ith until sufficiently stiff, when cold ; do the same ith the sirup and gum ; then mix them together 'bile hot, but only in such quantity as may be sed at one time. These ^capsules are said to sit well upon the lomach, the tone of which they contribute to nprove. COPAIBA, MISCIBLE. Prep. Mix trans- arent balsam of copaiba with half its volume of quor of potassa of double strength. Remarks. Different samples of balsam often re- uire slightly different quantities of the solution of mtassa; it is therefore best to mix them gradually nd cautiously together. Should the mixture be ipaque, a little more, of one or other of the ingredi- ’iits, as the case may be, will render it. clear. No leat should be used. This article is miscible with vater, with which it forms a kind of milk ; and rom containing all the volatile oil of the copaiba s a very valuable preparation. Its activity is con- dered equal to the balsam itself, and it is given 1 similar doses. COPAIBA, MIXTURE OF. (Ciiopart.) hep. Copaiba, alcohol, sirup of Tolu, peppermint rater, orange-flower water, of each §ij; sweet pirita of nitre 3ij. Proc. Rub the copaiba with the irup until perfectly mixed, then add the spirits, md lastlv the waters. COPAIBA, SOLUBLE. Prep. I. Heat mis- :ible copaiba to the boiling point, pour it while hot nto a “ separator ,” and place it in some situation vhere it will cool slowly. After a few days draw iff the clear portion from a cock or hole placed tear the bottom of the vessel, observing to stop the itream before any of the floating oil begins to flow Ihrough. A very little concentrated liquor of Mtassa added before applying the heat, will render It more soluble. Prod. Thick, clear, and soluble In pure water. Resembles copaiba in appearance. II. Agitate balsam of copaiba with an equal measure of liquor of potassa, (P. L.;) boil for a few minutes in a clean tinned copper pan, then pour it into a separator, and proceed as before. Thinner than the last. COPAIBA, SPECIFIC SOLUTION OF. (Frank’s.) Prep. I. Balsam of copaiba 2 parts ; liquor of potassa (P. L.) 3 parts; water 7 parts; boil it for 2 or 3 minutes, put it into a separator, and allow it to stand for 5 or 6 days, then draw it oft’ from the bottom, avoiding the upper stratum of oil. To the clear liquid add 1 part of sweet spirits of nitre, perfectly free from acid, to which a few drops of liquor of potassa has been added, until it slightly browns turmeric paper ; should it turn foul or milky, a very little liquor of potassa will usually brighten it; if not, place it in a clean separator for a few days, and draw it oft' from the bottom as before, when it will be perfectly brilliant without filtering. Remarks. Some persons add the sweet spirits of nitre while the solution is still hot, mix it in as rap¬ idly as possible, and immediately cork or fasten up the vessel. This is a good way when the article is wanted in a hurry, but is objectionable from the loss of spirit thereby occasioned, and the danger, without care, of bursting the separator. A receipt for this article, upon the authority of Battley, has been going the round of the pharma¬ ceutical works for some years, but which produces a preparation not at all resembling “ Frank s spe¬ cific solution.” It is as follows: “ Take 12 oz. of balsam of copaiba and 6 oz. of calcined mag¬ nesia ; rub together, add a pint of proof spirit, fil¬ ter, and then add i oz. of sweet spirits of nitre. (Gray’s Supplement.) I have tried this formula, and I find the product to be a white tincture, scarcely flavored with copaiba, and perfectly lim¬ pid. No sooner is balsam of copaiba mixed with half its weight of magnesia, than the two unite, and produce a compound insoluble in spirit ot wine. Such is the affinity of this earth for copaiba, (co- paibic acid,) that it will even take it from caustic potassa. Thus I find the solution of this balsam, (containing potassa,) if filtered through blotting- paper, with a little magnesia, becomes so strongly alkaline as to materially injure its quality, while a glutinous mass is deposited upon the sides and bottom of the paper. I have been led to a notice of this subject, from well knowing that many drug¬ gists have adopted this formula, and have been disappointed with the results, which are, however, only such as might be reasonably anticipated. COPAIBA, SALT OF. Syn. Sal CorAiB.E. There are two preparations bearing this name, the one, copaibic acid, and the other, copaibate of an alkali. They are both sold at ridiculously high prices The advertisement of one of these prep¬ arations is heralded in with the following pseudo- philosophical announcement: . . ... « This preparation of copaiba, in its chemical and medical analogies, may be compared to qui¬ nine from bark, the former being the tonic of the mucous membranes, and the latter that ot the dei- moid structures. , « This salt contains all the properties of the balsam of copaiba in a very concentrated form, without its nauseating qualities, and from this cir¬ cumstance it may bo administered to the most deli¬ cate constitution.” , It is the general opinion of medical men, that the active properties of copaiba reside in a volatile or essential oil, of which the above preparation ms destitute. It is therefore difficult to concede how, in this instance, the reverse should be the caso. 1 can speak from my own experience and that ot several high authorities to whom I have referre^ that both the viscid and acid resins of copaiba are iosTa„.»> all ■!» f.'in. of these substances are near y similar. 1 a o taken the “ sal copaiba*” myself, and have w 0 tch ed its action on others, but have not been able to COP 216 COP perceive any good effects to result from its ad¬ ministration. COPAIBIC ACID. Syn. Capivic Acid. The yellow brittle resin of balsam of copaiba. It is prepared by digesting the resin (left after distilling the oil from the balsam) in alcohol, which dis¬ solves the acid resin, but leaves the viscid one. It may be purified by re-solution in alcohol. It forms about 50§ of the balsam. Prop. An amber-colored, brittle, semi-crystal¬ line, resinous substance, soluble in alcohol, ether, and oils, reddens litmus paper, and forms salts with the bases, called copaivates. These may gene¬ rally be made by dropping into a solution of the acid in alcohol, an alcoholic solution of a soluble salt of the base. The copaivates of potash, soda, and ammonia are easily prepared, by adding to an al¬ coholic solution of the acid another of the pure alkali, until it be neutralized, when the salts may be ob¬ tained by careful evaporation. Copaivate of silver is formed by neutralizing the acid with nitrate of silver, both being dissolved in alcohol, and then adding a little liquor of ammonia, when a white crystalline precipitate will subside. The copai¬ vates of lead, lime, and iron, as well as several others, may be made in a similar manner. Copaivate of magnesia may be made by adding copaivate of potassa to a solution of epsom salts. All these salts are easily decomposed by acids. COPAL. Syn. Gum Copal. A resinous sub¬ stance, which exudes spontaneously from the Rhus copallinum, and the Elseocarpus copalifer. When of good quality, it is too hard to be scratched by the nail, and has a conchoidal fracture. It dissolves with difficulty, and this, combined with its extreme hardness, renders it very valuable for making var¬ nishes. Solvents. I. Caoutchoucine; sparingly. II. Equal parts of caoutchoucine and alcohol, of -825; freely soluble in the cold. III. Absolute alcohol, added gradually to the copal, previously rendered gelatinous by water of ammonia, assisting the union with heat. IV. Alcohol added to the co¬ pal, previously softened with ether. V. Absolute alcohol 11; parts, digested on copal 1 part for 24 hours. (Unverdorben.) VI. Alcohol, to which a little camphor has been added. VII. Ether; and this solution may be diluted with alcohol. VIII. Oils of rosemary and lavender, (spike;) too ex¬ pensive for general use. IX. Copal, heated until it fuses, acquires the property of dissolving in tur¬ pentine and alcohol. X. Copal, reduced to pow¬ der and exposed for some time to the air, also be¬ comes soluble in alcohol and turpentine. XI. Dry¬ ing linseed oil, at nearly the boiling point, dis¬ solves copal, and will bear dilution with spirits of turpentine as soon as it has cooled sufficiently. This is the common way of making copal varnish. XII. Ammonia enables oil of turpentine to dissolve copal; but it requires such nice management of the fire, that it seldom succeeds completely. (Lewis.) XIII. Powdered copal, triturated with a little camphor, softens and becomes a coherent mass ; and camphor, added either to alcohol or oil of turpentine, renders it a solvent of copal. ^ oz. of camphor is sufficient for 1 quart of oil of turpen¬ tine, which should be of the best quality ; and the copal, about the size of a large walnut, should be broken into very small pieces, but not reduced to a fine powder. The mixture should be set on a fire so brisk as to make it boil almost immediately. The vessel should be of tin or other metal, strongs shaped like a wine-bottle with a long neck, and! capable of holding 2 quarts. The mouth should, be stopped with a cork, in which a notch is cut to) prevent the vessel from bursting. (Sheldrake.)! XIV. A good varnish may be made by pouringi upon the purest lumps of copal, reduced to a fine mass in a mortar, colorless spirits of turpentine, tp| about one third higher than the copal, and tritura-: ting the mixture occasionally in the course of the 1 day. Next morning it may be poured off" into a bottle for use. Successive portions of oil of turpen¬ tine may thus be worked with the same copal 1 mass. (Varley, Tilloch’s Mag. 51.) *** In all the above cases the copal should be : reduced to a coarse powder. A fine powder is apt to stick together and form hard lumps. The solu¬ tion of copal, even in its most ready solvents, is at-| tended with some difficulty, and frequently mis¬ carries in the hands of the inexperienced* A mix¬ ture of caoutchoucine and alcohol (as in No. II.) isi an exception. COPAL, MELTED. . Obtained by holding the gum before a good fire, so that as soon as the copal melts, it may drop into a pan of water: a kind of oil separates from it® and the copal becomes soluble in spirits of wine, and still more so if the melting is repeated. COPAL, POWDERED. Copal reduced to powder and exposed to the air in a thin stratum,; on sieves covered with paper, for 3 or 4 months., Soluble in alcohol. COPPER. (From cuprum, a corruption of Kvirpos, from the island of Cyprus, whence it was) formerly brought.) A red-colored metal, too well i known to require description. Hist. Copper and its alloys appear to have been known to the most remote ages of antiquity. Brass, an alloy of copper, is mentioned by Moses (Job, xxviii.) upwards of 1600 years before the birth of Christ. (Hales.) This metal is foiuid in the me- j tallic state, and in combination with oxygen, sul-; phur, acids, and other minerals, and in the organic, kingdom, in the ashes of plants, and in the blood j of animals. (Sarzeau.) The copper of commerce i is principally prepared from copper pyrites, a mixed sulphuret of iron and copper, found in Cornwall, ami other parts of the world. Prep. Copper is only prepared from its ores on the large scale. The copper pyrites is first roasted,, and then smelted, by which process “ coarse metal is produced ; this is again submitted to calcination and smelting, when “ fine metal" is obtained. It afterwards undergoes the process of refining and toughening. _ [ Prop. This metal is malleable and ductile. It has a specific gravity of 8‘8 to 8 - 9, fuses at about 2000° Fahr., and volatilizes at higher tempera- 1 tures. It forms numerous compounds, all of winch are more or less poisonous. Char, and Tests. The solutions of copper pos¬ sess a blue or green color, and yield a blue precip¬ itate with soda or potassa. Ammonia produces a | bluish-white precipitate, soluble in an excess of the j precipitant, forming a deep blue solution. Prussiate of potash gives a reddish-brown precipitate, sul* J phureted hydrogen and hydrosulphurets, a blac' , COP 217 COP A polished iron plate, immersed in an acidu- iolution of copper, becomes coated with that L itivi. The quantity of copper present in any lound, may be estimated by throwing it down its solution by pure potassa, after which it be carefully collected, washed, dried, ignited, i weighed. This will give the quantity of the ( from which its equivalent of metallic copper be calculated ; every 5 parts of the former ; (as near as possible) equal to 4 of the latter, er may also be precipitated at once in the llic state, by immersing a piece of polished into the solution, but this method will not give accurate results. Copper may be separated lead by adding sulphuric acid to the nitric oil, and evaporating to dryness, when water ted on the residuum will dissolve out the sul- ■ of copper, but leave the sulphate of lead be- From this solution the oxide of copper may rown down as before. Copper may be sepa- from zinc by sulphureted hydrogen, which hrow down a sulphuret of copper, which may solved in nitric acid, and treated as above. es. The applications of copper in the arts are ell known to require notice. In medicine, 3 grains of the filings were formerly given in natisin, and to prevent hydrophobia. "t. Copper in the metallic state appears to be but most of its compounds are poisonous, antidotes are, the white of egg, milk, or flour 1 with water. Iron filings (Payen, Chevallier, as) and the prussiate of potash have also been unended. A drachm or more of the latter be taken dissolved in water, and ^ oz. or more e former, ad libitum. Sugar has also been sed as an antidote. (Duval, Postel.) >PPER, ALLOYS OF. With zinc copper brass; with tin, bronze, bell, and cannon |!. An alloy made with 100 parts of copper :>0 of tin, forms speculum metal. White cop- i; formed by the addition of metallic arsenic, tier man silver is a mixture of nickel, zinc, and •.r. See these articles in their alphabetical is. •PPER, ACETATES OF. I. ( Neutral S ite. Syn. Distilled Verdigris. Binacetate >pper. Crystallized Verdigris.) Prep. Dis- , verdigris in vinegar, with the aid of heat, and iillize. It forms dark green or blue crystals. ( Diacetate. Syn. Verdigris. JErugo.) ted by exposing sheets of copper to the vapor ietic acid, in a warm situation. (See Verdi- It forms a green or bluish-green powder. !. (Sesquibasic Acetate.) The blue portion bdigris, soluble in water. •i. ( Trisacetate.) The green insoluble portion •digris. '»PPER, ARSENITE OF. Syn. Sciif.f.lf.’s ' n. Prep. Mix a solution of 2 parts of sul- ■i' of copper in 44 of water, with a solution of its of potash of commerce, and 1 of pulverized jjious acid, also in 44 of water. Both solu- j being warm, the first is to bo gradually vd ito the second. The grass-green insoluble f 'itate is to be washed with water. IPPER. AMMONIURETED. Syn. Cu- ■iuLPHATE of Ammonia. Ammomated Copper, |2.) Prep. ( Ammonio-sulphate of Copper, 28 P. L.) Sulphate of copper 3-j; sesquicarbonate of ammonia ^iss. Rub them together until carbonic acid ceases to evolve, then wrap it up in bibulous paper and dry it in the air. Prop. By heat ammonia is evolved, and oxide of copper remains. Its aqueous solution changes the color of turmeric, and a solution of arsenious acid renders it green. (P. L.) Uses. Employed in pyrotechny. It has been given in doses of £ to 5 grs. in chorea, epilepsy, hysteria, &c., but it is principally employed as an injection and as a collyrium, in opacity of the cor¬ nea. Remarks. Great care must be taken in drying this article, as it is apt not only to lose a large por¬ tion of its weight, but become of an inferior color. Both the ingredients should be separately reduced to powder before mixing. COPPER, BEAN-SHOT. Prep. Melt cop¬ per, and pour it in a small stream into boiling wa¬ ter. It is in small lumps like peas or beans, hence its name. COPPER, BLANCHED. Prep. Fuse cop¬ per with Jj- of its weight of neutral arsenical salt, under a flux of calcined borax, charcoal, and pow¬ dered glass. COPPER, CARBONATE OF. Syn. Di¬ carbonate of Copper. Mineral Green. Prep. Add a solution of carbonate of soda or potassa to a hot solution of protosulphate of copper. Remarks. The beautiful green mineral called malachite, is a hydrated dicarbonate of copper. If the solution of copper in the above formula be em¬ ployed cold, the precipitate has a bluish-green color. (See Verditer.) COPPER, CHLORIDES OF. Prep. I. ( Sub- chloride. Syn. Dichloride of Copper. Resin of ditto. White muriate of ditto.) Distil a mix¬ ture of 1 part of copper filings, with two parts of corrosive sublimate. II. ( Chloride. Syn. Muriate of Copper. Hy- drochlorate of ditto. Protochloride of ditto.) Dissolve protoxido of copper in muriatic acid, evaporate and crystallize. Remarks. This salt forms green needles, is de¬ liquescent, soluble in alcohol, and when heated, (under 400°,) loses its water, and becomes anhy¬ drous chloride of copper, and assumes the form of a yellow powder. The first of these preparations is sometimes called the protochloride or muriate the second the deutochloride. COPPER, CHROMATE OF. Prep. Pre¬ cipitate a salt of copper, with neutral chromate of potash; or dissolve hydrated peroxide or car¬ bonate of copper in chromic acid. Caustic ammo¬ nia dissolves this salt, forming a magnificent dark- green liquid, from which, by the admixture of spirit of wine, ammonio-chromate of copper, or cupro-chroraato of ammonia, is disengaged in the form of a powder of a splendid, rather dark-green appearance. The readiest way of preparing this permanent and beautiful color, is to add solution of chromate of potash to ammoniacal sulphate of copper. „, , COPPER, FEATHER-SHOT. Prep. Melt¬ ed copper, poured in a small stream into cold water. It forms small pieces, with a feathered edge, hence the name. It is used to make solu¬ tion of copper. 0 I GOP 218 COP COPPER GREEN. Syn. Oxy-ciiloride of Copper. Bremen Green. Brunswick ditto. Friezland ditto. Prep. Pour a saturated so¬ lution of muriate of ammonia over copper filings or shreds in a close vessel, keeping .the mixture in a warm place, and adding more of the solution from time to time, till 3 parts of muriate and 2 of copper have been used. After standing a few weeks, the pigment is to be separated from the unoxidized copper, by washing through a sieve ; and then it is to be well washed, and dried slowly in the shade. This green is almost always adul¬ terated with ceruse, which improves the color. Remarks. A mixture of cream-tartrate, or car¬ bonate of copper, with carbonate of lime and mag¬ nesia, is also sold under the name of Brunswick green. COPPER, IN FINE POWDER. Prep. A solution of sulphate of copper is heated to the boiling-point, and precipitated with distilled zinc. The precipitated copper is then separated from the adherent zinc by diluted sulphuric acid, and dried by exposure to a moderate temperature. From recently precipitated chloride of silver, an exceed¬ ingly fine silver-dust may also be obtained by boil¬ ing it with water, acidulated with sulphuric acid and zinc. (Boettger’s Beitrage.) COPPER, IODIDE OF. I. {Iodide.) When iodide of potassium is added to a solution of a salt of copper, a diniodide of copper falls down, and an iodide remains in solution. It is but little known. II. {Diniodide.) To a solution of 4 parts of protosulphate of copper, and 5 parts of protosul¬ phate of iron, add a solution of iodide of potassium, wash and dry the precipitate. Remarks. The last preparation is that common¬ ly known in trade by the name of iodide of copper. COPPER, OXIDES OF. I. {Black Oxide. Syn. Protoxide of Copper.) Prep. This may be formed by calcining metallic copper, nitrate of copper, or the hydrate, thrown down from solu¬ tions of the salts of copper by means of pure po- tassa. This preparation was formerly called the deutoxide of copper. It is not changed by heat, but readily gives out its oxygen when heated with combustible matter; hence its general use in or¬ ganic analysis for supplying oxygen. II. {Red Oxide. Syn. Dioxide of Copper.) Prep. a. Mix 31*6 parts of copper filings with 39*6 parts of black oxide of copper, and heat them to¬ gether in a covered crucible. b. Boil a solution of the acetate of protoxide of copper with sugar ; collect the red powder, wash it with water, and dry it. c. Mix dichloride of copper with an equal weight of carbonate of soda, and fuse it at a low red heat, then well wash the mass with water, and dry the red powder. d. Mix 100 parts of sulphate of copper with 57 parts of carbonate of soda, (both in crystals,) and fuse them at *a gentle heat; cool, pulverize, add 25 parts of fine copper filings, ram the mixture into a crucible, cover it over, and expose it for 20 minutes to a white heat. e. A saturated solution of sugar of milk, con¬ taining some carbonate of soda, is poured over re¬ cently prepared moist hydrated oxide of copper, and heated to boiling. A dark orange-colored precipitate of hydrate of protoxide of copper soon appears, from which saccharine matter is remov by washing in distilled water, and then dried. /. {Magnificently red anhydrous protoxide I copper.) A solution of 27 parts of cane-sugar,! 60 parts of water, is poured over 9 parts of hj drate of oxide of copper, (weighed in the con pressed and still moist state:) a solution of parts of caustic potassa, in 60 parts of water,; added ; the whole mass well agitated together j the ordinary temperatures, and strained throui linen. If the dark-blue liquid, after being pass; through the strainer, is heated, continually stirri! over the water-bath, anhydrous protoxide of cc| per is disengaged, and the liquid becomes colorlej (Boettger’s Beitrage.) Remarks. Red oxide of copper resembles ir! tallic copper in appearance. It is used as a pi! ment and a bronze. By heat it is converted iij the black oxide. With ammonia it forms a colil less solution, but rapidly becomes blue from ti action of the air. This preparation was forme.; called protoxide of copper. III. {Peroxide.) Formed by the action of pe oxide of hydrogen water, on the hydrated blaj oxide. (Thernard.) It is very liable to spontai, oils decomposition. Remarks. According to the opinions of Ber:: lius, Thompson, Liebig, Gregory, and others, li eq of copper is 31-6, and consequently the li oxide is a sub- or di-oxide, and the black the ox 1 or protoxide. The former containing 63‘2 paj of copper and 8 of oxygen, and the latter 31’6 copper and 8 of oxygen. But if the eq. of copj; be taken at 63 - 2, as is done by some persons, ij first of these preparations must be regarded as 1 protoxide, and the second as the deuto- or b| oxide. The latter terms were generally appi to them in chemical works, until within the ! few years. The black oxide has also been cal the peroxide. This explanation is called for, prevent the tyro in chemistry mistaking the ( [ preparation for the other. COPPER, SALTS OF. These are more less poisonous, and may be recognised in the in:i ner as described under the article Copper. COPPER VESSELS. Culinary andpharb ceutical vessels are very commonly made of c<< 1 per, but too much caution cannot be exercisccij their employment. Acid sirups, vegetable juicj • aqueous extracts, soups, stews, &c., prepared copper saucepans, or boilers, receive a met; lie contamination proportional to the length time they are exposed to the action of the me' Such vessels are frequently tinned, for the pnrp' of protecting the copper from contact with th; contents, but this film of tin is necessarily v<) thin, and rubs oft’ by constant use. When ac; or acidulous fluids are boiled in vessels of imp fectly tinned copper, a portion of the tin is tak. up by the liquid, and deposited upon the abrac or exposed part, thus protecting the copper ft' the farther action of the menstruum; but the p tective power of such a deposite is limited, and has been proved that when a coating of metai extremely thin, though appearing quite perfectj the eye, it has a certain porosity, that permits Ij action of acids on the metal beneath. This li been proved to be the case, even xvhen the depot) is of silver. (Warrington.) When copper vest] COR 219 COR i : allowed to remain wet or dirty, and especially , asy, a poisonous green matter forms upon their tjface, somewhat similar to verdigris, and if ar- tes prepared in them without their being first iperly cleaned, be taken as food, serious conse- i nces may ensue. Cases of poisoning from this < tse are frequently met with, and instances of ' citing following the use of such articles are still i re common. I have known extracts prepared i ;opper pans deposite a coating of that metal > m the, knives used to stir them, and the ashes i the inspissated juices of fresh vegetables, and Jecially the pulps of fruit, prepared in vessels of i same metal, have exhibited the presence of t per on the application of chemical tests. The ist wholesome material for culinary utensils is li sheet iron or tin plate, which is very durable i ept clean and dry when not in use. Copper i sels of every kind should be cleaned out, im- idiately before use, even though they may i appear to want it, and on no account should t y be employed for any fluids that are the least sdulous, or that are required to remain long in I ra. 'OPPERAS. Syn. Green Copperas. Green ■riol. Vitriol of Iron. Commercial Sul- i .te of Iron. Crude sulphate of iron, made by ; wing iron pyrites to effloresce in the air, wash- i out the salt, boiling along with scraps of old i l, evaporating and crystallizing. 10PPERAS, CALCINED. Syn. Dried I itiate of Iron. Calcined ditto. Prep. Heat en vitriol in an unglazed earthen pot, or spread i ut in a warm situation, until it becomes white II dry. Use. It is astringent and drying, and is * letinies used in making ink, and in dyeing. 'DUAL, FACTITIOUS. Prepared chalk < d, colored with a little sesquioxide of iron, or i; pink, and passed through a sieve. This is al- i it universally sold by the druggists for powdered t il. It possesses similar properties. ORDIAL, (in Medicine.) Any warm stiin- i at that tends to raise the spirits and promote t circulation. The principal cordial medicines * the aromatized tinctures. iORDIAL, (in the art of the Rectifier.) i nnntized and sweetened spirit, employed as a l erage. ordinls are prepared by either infusing the aro- 1 :ics in the spirit, and drawing ofi’ the essence ^ listillation, which is then sweetened, or without 1 illation, by flavoring the spirit with essential c . or simple digestion on the ingredients, adding s ar or sirup, as before. Malt or molasses spirit b >e kind usually employed, and for this purpose 8 Ad be perfectly flavorless; as, if this be not 1 case, the quality of the cordial will be inferior. | 'titled spirit of wine is generally the most free i a flavor, and when reduced to a proper strength v i water, forms the best and purest spirit for c lial liquors. Spirit which has been freed from own essential oil, by careful rectification, is Cimonly called ‘pure,’ ‘flavorless,’ ‘plain,’ or ent spirit .’ The solid ingredients should be c rsely pounded or bruised, before digestion in the s it, and this should be done immediately before Pi ing them into the cask or vat; as, after they 34 bruised, they rapidly lose their aromatic prop- e -'a by exposure to the air. The practice of drying the ingredients before pounding them, adopted by some workmen for the mere sake of lessening the labor, cannot be too much avoided, as the least exposure to heat tends to lessen their aromatic properties, which are very volatile. The length of time the ingredients should bo digested in the spirit, should never be less than 3 or 4 days, but a longer period is preferable when distil¬ lation is not employed. In either case, the time allowed for digestion may be advantageously ex¬ tended to 10 days or a fortnight, and frequent agi¬ tation should be had recourse to. When essential oils are employed to give the flavor, they should be first dissolved in a little strong alcohol, or recti¬ fied spirit of wine, so as to make a perfectly trans¬ parent solution; and when added to the spirit, they should be mixed up with the whole mass as rapidly and as perfectly as possible, by laborious and long-continued agitation. In managing the still, the firo should be proportioned to the ponder¬ osity of the oil or flavoring, and the receiver should be changed before the faints come over, as the latter are unfit to be mixed with the cordial. The stronger spirit may be reduced to the desired strength by means of clear soft water, or the clar¬ ified sirup used for sweetening. The sugar em¬ ployed should be of the finest quality, and is pref¬ erably made into capillaire or sirup before adding it to the aromatized spirit; and this should not be added until the latter has been rendered perfectly fine by filtering or fining. Some spirits, as aniseed, &c., frequently require this treatment, which is best performed by running them through a fine and clean wine-bag, having previously mixed them with a spoonful or two of magnesia. By good management, cordials thus made will be perfectly “ clear” and transparent; but should this not be the case, they may be fined with the whites of about 12 or 20 eggs to tho hogshead, or by adding a little alum, either alone, or followed by a little carbonate of soda or potassa, both dissolved in wa¬ ter. In a week or a fortnight the liquor will be clear. (See Clarification.) A most convenient and easy way of manufac¬ turing cordials, especially where it is wished to avoid keeping a large stock, is always to keep two casks of sweetened spirit ready prepared, at the strength of GO or 64 u. p. The one should contain 1 lb. of sugar to the gallon, the other 3 lbs. per gallon. From these may be made spirit of any intermediate sweetness, which may be flavored with any essential oil dissolved in alcohol, or any aromatic spirit, prepared either by digestion or dis¬ tillation. As a general rule, the concentrated es¬ sences may be made by dissolving 1 oz. of the es¬ sential oil in 1 pint of tho strongest rectified spirit of wine. This solution should bo kept in well- corked bottles, and used by dropping it cautiously into the sweetened spirit, until tho desired flavor is produced. During this operation, the cordial should bo frequently and violently shaken, to produce a perfect admixture. Should sutfleient essence to foul the liquor be added by accident, the transpa¬ rency may be restored by the addition of a little more spirit, or by clarification. The most frequent cause of failure in the manu¬ facture of cordials, is the addition of too much fla¬ voring. Persons unaccustomed to the use ot strong aromatics and essential oils, seldom sufficiently es- V COR 220 COR timate their power, and consequently, generally add too much of them, and thus not only is the liquor rendered disagreeably high flavored, but the quantity of oil present turns it ‘ milky,’ or ‘ foul,’ on the addition of the water. This again is an¬ other source of annoyance, as from the consist¬ ence or viscidity of the fluid, it is less readily ‘ fined down' than unsweetened liquor, and often gives much trouble to clumsy and inexperienced operators. The most certain way to prevent this is to use too little, rather than too much flavoring; for if the quantity prove insufficient, it may readily be ‘ brought up,' even after the cordial is made. A careful attention to the previous remarks will render this branch of the rectifier’s art far more perfect and easy of performance than it is at pres¬ ent, and will, in most cases, produce at once a sat¬ isfactory article, ‘fine, sweet, and pleasant.' It may be observed, before concluding this short notice, that the majority of cordials may be made with the pure essential oils, of nearly equal flavor to those prepared by distillation; and for such as are colored, simple digestion of the ingredients is almost universally employed. Inferior lump, or even good brown sugar is used for some dark and strong-flavored articles. Ingredients that are not volatile, are, of course, always added after distil¬ lation. Though I have said that very excellent cordials may be made without distillation, yet the still should be always employed to impart the flavor and aroma of volatile aromatics to spirits, when the expense, labor, and time are of no im¬ portance compared to the production of a superior article. The strength at which cordials are usu¬ ally sent out by permits is 60 or 64 u. p. CORDIAL, ANISEED. Prep. I. Aniseed (bruised) 1 lb.; proof spirit 6 gallons; macerate for a week ; then distil 5 gallons ; add 2 gallons of clear soft water, and 1 gallon of clarified sirup. This will make 8 gallons of cordial 24 u. p., which is as weak as “ aniseed” should ever be made. It may be reduced by sweetened water. II. Instead of distilling off the spirit, merely pass it through a wine-bag, to take off the seed, lower it with clear soft water, and sweeten as before. III. Instead of 1 lb. of aniseed, add enough of the essential oil, dissolved in spirit of wine, to pro¬ duce the desired flavor; 2 drachms of the oil is fully equal to 1 lb. of the seeds. CORDIAL, BILIOUS, (CHAMBER¬ LAIN’S.) An American medicine, prepared from the inner bark of the juglans cinerea, mixed with spices. CORDIAL FOR CALVES. Prep. I. Car¬ aways, powdered, £ oz.; ginger and carbonate of soda, of each a spoonful; gin or brandy, f of a wineglassful; water 6 oz. II. Brandy \ oz.; cow’s urine 4 oz.; mix. (Gray.) Use. As a stimulant for looseness, &c., iii calves. CORDIAL,^ CARAWAY. Prep. Bruised caraway seeds 3 lbs., or, essential oil of caraway oz.; sugar 56 lbs.; clean spirit, at proof, 40 gallons ; water q. s. Remarks. The addition of 30 drops of oil of cas¬ sia, and 20 drops each of essence of lemon and orange-peel, to the above quantity, improves the flavor; also a larger quantity of sugar musjbe used, if the cordial is to be much lowered. II. Seeds ^ lb., or oil 1 drachm; proof spij 1 gallon ; sugar 3 lbs.; water q. s. As last. CORDIAL, CEDRAT. Prep. I. Esseiuk cedrat ^ oz.; dissolve in pure proof spirit 1 ga i: add water 3 pints, agitate well; draw off 3 quis, and add an equal measure of clarified sirup, j Remarks. This is a most delicious cordial. [ II. Cut 12 lemons in pieces, and digest in ijit of wine 1 gallon; add water 1 quart; draw 1 1 gallon, and add an equal weight of capillaire. p ferior to the last. CORDIAL, CINNAMON. This is se'jm made with cinnamon, but with either the esseial oil, or bark of cassia. It is preferred colored,>id therefore may be very well prepared by simpl i* gestion. If the oil be used, 1 dr. will be founito be enough for 2 or 3 gallons of spirit. The tion of 2 or 3 drops each of essence of lemon orange peel, with about a spoonful of essenc f cardamoms to each gallon, will improve it. persons add to the above quantity 1 drachi: cardamom seeds and 1 oz. each of dried or; !, « and lemon peel. 1 oz. of oil of cassia is considid to be equal to 8 lbs. of the buds, or bark, f wanted dark it may be colored with burnt si r. The quantity of sugar is 1^ lb. to the gallon. CORDIAL, CITRON. Prep. Yellow rin citrons 3 lbs.: orange peel 1 lb.; nutmegs bn 2 oz.; proof spirit 13 gallons; distil or maeeij. add water sufficient, and 2 lbs. of fine lump su;', for every gallon of the cordial. CORDIAL, CLOVE. Prep. Bruised cl? 1 oz., or essential oil, 1 dr. to every 4 gallon proof spirit. If distilled it should be drawn jf! with a pretty quick fire. It is preferred of a 4jj deep color, and is therefore strongly colored i l poppy-flowers or cochineal, or more commf with brandy coloring, or red sanders wood, it should have 3 lbs. of sugar to the gallon, and : 1 need not be very fine. The addition of 1 dracii of bruised pimento, or 5 drops of the oil for ev ounce of cloves, improves this cordial. CORDIAL, CORIANDER. Prep. 1 lb.| coriander seeds; 1 oz. of caraways, and the ]|S and juice of 1 orange to every 3 gallons of pi, spirit. CORDIAL, GOLD. Prep. Angelica rJ sliced, 1 lb.; raisins ^ lb.; coriander seeds 2 ( ! caraway seeds and cassia, of each 1^ oz.; cloj i oz.; figs and sliced liquorice root, of each 4 c proof spirit 3 gallons; water 1 gallon. Dige: days, and draw off 3 gallons by a gentle heat; this add 8 lbs. of sugar dissolved in 1 quart et of rose-water and clear soft water, and steep oz. of hay saffron in the liquid until it acquire: proper color. Remarks. The above is the form for a corcj once in much esteem, and which derived its nai from a small quantity of gold leaf being added to! It is now but little drunk, and this addition seldii made. CORDIAL, GODFREY’S. Prep. I. M lasses 15 lbs.; distilled water 2f gallons; dissoh add oil of sassafras 1 oz. dissolved in rectified spi of wine \ gallon, bruised ginger f oz.; cloves J o;j laudanum 8 oz.; macerate for 14 days, and straj through flannel. COR 221 COR II. Sassafras chips 1 lb.; ginger bruised 4 oz.; atcr 3 gallons; simmer until reduced to 2 gal- 'cis; then add treacle 16 lbs., rectified spirits 7 ;nts, and laudanum 1 pint. III. Opium £ oz.; treacle 5 lbs.; boiling water gallon; dissolve, and add rectified spirit i pint; of sassafras J dr.; cloves, mustard seed, of each !oz.; corianders and caraway seeds, of each 1 dr.; gest for a week. IV. Caraway, corianders, and aniseed, of each lb.; water 6 gallons; distil 5 gallons, and add ■acle 28 lbs.; mix, then add laudanum 1 quart, d oil of sassafras 1 oz. previously dissolved in :tified spirit 1 gallon. Remarks. The above forms are those commonly rrent in the drug trade. This cordial is anodyne d narcotic, and is commonly given to children mbled with wind or colic. Its frequent and ex- ssive use has sent many infants prematurely to ; 5 grave. Gray says, “ It is chiefly used to pre- ' at the crying of children in pain or starving .” le dose is J of a teaspoonful and upwards, ac- "dinsr to the age of the child. : CORDIAL, GOUT. Prep. Rhubarb, senna, riander seed, sweet fennel seed, and cochineal, i each 2 oz.; liquorice root and saffron, of each 1 j raisins 2J lbs.; rectified spirit of wine 2 gal¬ 's ; digest for 14 days. Used in gout and rheu- •tism. Dose. 1 tablespoonful to \ oz. It is miatic and slightly laxative. CORDIAL, HORSE. Prep. Compound tinc- ► - e of benzoin 1 pint; compound spirit of ammo- i > and sweet spirits of nitre, of each 8 oz.; mix ; t it up in Bateman’s bottles, and seal them. CORDIAL LEMON. Prep. Digest 2 oz. di of fresh and dried lemon peel, and 1 oz. of di orange peel in 1 gallon of proof spirit for a ( 'k; strain with expression, add clear soft water reduce it to the desired strength, and lump su- in the proportion of 2£ lbs. to 3 lbs. to the gal- • The addition of a little orange-flower or rose- ter improves it. CORDIAL, LOVAGE. Prep. Fresh roots of age 2 oz.; fresh roots of celery and sweet fen- 1 1 of each 1 oz.; essential oil of caraway ^ oz.; i of spirit 3 gallons ; digest for 7 days, add wa- 1 1 gallon; distil off 2^ gallons; add water to ' ke it of the desired strength, and sweeten with 1 sugar. To the above ingredients some per- 5,8 add, before distillation, £ oz. of fresh valerian 1 b a »d 1 drachm of oil of savine. , 'ORDIAL, NERVOUS. (Brodum’s.) Prep. ictures of gentian, calumba, cardamoms, and ‘-hona, compound spirits of lavender, and steel 'ie, ol each equal parts. Tonic and stomachic. ORDIAL, ORANGE. Like lemon cordial. ,ri>s h orange peel to the gallon. ORDIAL, PEPPERMINT. Syn. Sports- '•s Cordial. Ead de Chasseurs. Prep. Add glish oil of peppermint 2 oz. to rectified spirit of v e I quart, agitate well in a corked bottle, ca¬ l'le of holding 3 pints or more, then pour it into isk having a capacity of upwards of 100 gal- add 36 gallons of" perfectly white and tla- ' ess proof spirit, agitate well for 10 minutes, 1 add 2 cwt. of the best refined lump sugar, J! ’'ously dissolved in twice its weight of pure 'Red rain water; rummage well, and further a sufficient clear rain water to make up the whole quantity to exactly 100 gallons; again rum¬ mage well; add 2 oz. alum, dissolved in 1 quart of rain water, and a third time agitate for 15 min¬ utes, after which put in the bung and let it stand for a fortnight, when it will be fit for sale. Remarks. The above produces a beautiful arti¬ cle, provided the oil of peppermint be of good quality, the sugar double refined and stove-dried, and the cask one that will not give color. To ensure the first, the oil should be purchased of some known respectable dealer. That prepared at Mitcham, Surrey, and hence called “ Mitcham oil of peppermint, is not only the strongest but best flavored, and though more than double the price of the foreign oil, is, in the long run, much the cheapest. The sugar should be sufficiently pure to dissolve in a wine glassful of clear soft water, without injuring its transparency, and the cask should be a fresh-emptied gin pipe, or one properly prepared for gin, as if it give color it will spoil the cordial. If these particulars be attended to, the product will be a clear transparent liquor as soon as made, and will not require fining; but should there be the slightest opacity, some alum may bo added as above, which will clear it down. Some persons add more oil of peppermint, others less, than the quantity I have ordered, but this, as well as the weight of sugar, must depend upon the taste of the purchasers, and the price the liquor is to be sold at. The product is 100 gallons of cor¬ dial at 64 u. p., which is the strongest usually sent out. A similar plan may be followed for the manu¬ facture of any other cordial liquor, the same prin¬ ciples and operations being common to all. CORDIAL, Sir WALTER RALEIGH’S. Syn. Sir W. Raleigh’s Confection. Aromatic do. Prep. Fresh summits of rosemary and juni¬ per berries, of each 1 lb.; cardamom seeds, zedoa- ry, and saffron, of each £ lb.; proof spirit gal¬ lons ; digest for a fortnight, express and strain; evaporate to 2^ lbs. and add Gascoigne’s powder 1 lb.; cinnamon and nutmegs, of each 2 oz.; cloves 1 oz., white sugar 2 lbs., mix well together. Remarks. The above formula is that for the original aromatic confection. Sir Walter Ra¬ leigh’s own receipt was far more complicated. CORDIAL, SPORTSMAN’S. Syn. Eau de Chasseurs. Prep. Peppermint water and recti¬ fied spirits of wine, of each 1 pint; lump sugar J lb. Dissolve the sugar in the water and add it to the spirit. CORDIAL, WARNER’S. Prep. Rhubarb ~j; senna ^iss; saffron 3j; liquorice root 3iv; rai¬ sins lb. j; rectified spirit lb. iij: digest for a fort¬ night. Laxative. CORK. Syn. Corker. The lichen omphalodes made into balls. Used to dye wool. CORKS. The common practice of employing inferior corks for the purpose of stopping the mouths of bottles, is often productive of considera¬ ble loss, from the air being only partially excluded, and the contents suffering in consequence. I once saw a large “ bin ” of valuable wine become, in less than a year, little better than sour Cape, from the parsimony of its owner on this point, and I have frequently had to regret the loss of valuable chem¬ ical preparations from a similar cause. The best corks are those called “ velvet corks,” and of these the finest qualities are imported from prance. 9 COR 222 COR CORNS. Round, horny, cutaneous extuber- ances, with central nuclei, very sensitive at the base, arising from continued pressure over the pro¬ jection of the bones, from tight or stiff shoes or boots. Corns are of two kinds, hard and soft. The former grow on the exposed portions of the joints, the latter between the toes. Treat. First soak the feet in warm water for a few minutes, then pare the corns as close as possi¬ ble with a sharp knife, taking care not to make them bleed. They may now be touched over with a little lunar caustic, or nitric acid. The for¬ mer is used by merely rubbing it on the corns, previously slightly moistened with water; the lat¬ ter by moistening them with it, by means of a strip of wood, or preferably a rod of glass. This treat¬ ment adopted every other day for 10 or 12 days, accompanied by the use of soft, loose shoes, will generally effect a cure. Concentrated acetic acid may be used instead of nitric acid, and is preferred by some persons from not staining the skin, but it is less active, and requires to be more frequently applied. It has been recommended to remove large corns by ligatures of silk, applied as close to the base as possible, and tightened daily un¬ til they drop off; but this plan is tedious, and is not always successful. Another mode of extirpa¬ tion is the application of a small blister, which will frequently raise them with the skin out of their beds. In this case the exposed surface must be dressed with a little simple ointment. Soft corns may also be easily removed by applying ivy leaf previously soaked in strong vinegar, changing the piece every morning; or by placing a dressing of soap cerate, spread on a bit of lint or old rag, be¬ tween the toes. One of the simplest and best rem¬ edies for hard corns, and which has lately received the sanction of high medical authority, is to wear upon the toe or part affected a small circular p e of soft leather, or still better, a piece of ama< , spread with diachylon or other emollient plasi. and having a hole cut in its centre the size of ? corn. (Sir B. Brodie.) By this means the press; of the boot or shoe is equalized, and the com j - tected. Prevention. This consists in keeping the I clean, by frequent ablutions with warm water, 1 the use of easy, soft shoes or hoots. Without j: latter precaution, corns will generally return, e i after they appear to have been perfectly remoi. CORNS, POPULAR REMEDIES FOR. (Lotion.) Sal ammoniac 1 oz., spirit 4 oz.; disso . Moisten the corn with .this lotion every morni; and evening. II. (Powder.) Savine leaves 2 oz.; verdigri oz. ; red precipitate ^ oz.; all in powder. Mix. J- plied by means of a piece of rag to the corn nigh III. (Plaster.) White diachylon and yell rosin, of each 2 oz.; melt and add finely-powde verdigris 1 oz. For use, spread it on paper, lln or leather, and apply a small piece to the corn. CORN SOLVENT, SIR H. DAVY’S. Pi Potash 2 parts, salt sorrel 1 part; each in i powder. Mix and lay a small quantity on corn for four or five successive nights, binding it with a rag. CORRECTING PROOFS. (In Tvpografi The operation of marking on the proof sheets o work any errors of orthography, punctuation, rangement, or language, they may contain, a* also any alterations that may appear necessai The following specimen will explain the met! generally adopted for this purpose, and with a lit, attention will enable any person to superinteni work through the press, as far, at least, as cj pends upon the correction of the proofs: COR 223 COR i offal' 9 / 4 5 i 6 |7 Vrv S 71cm 8 fa 9 fa 10 Ijh/ajrJ 12 art// 13 fa/ 14 d/ 15 tunonj 16 >1 17 I IS Vfrji 19 J/& 20 wn/iar 21 22 l.c 23 24 25 <¥ 26 c y a 27 28 V/ [Proof.] As the vine, which has long twined its graceful foliage about the oak / and been lifted by it into sunshine, will when the hardy plant is rift ed by the thundei’Obolt, cling round/ it with its caressing tendrils, and bind /its shattered boughs up) so is it /ordered \beautifullv , by providence, that woman, The same corrected : As the vine, which has long twined its graceful foliage about the oak, and been lifted by it into sunshine, will, when the hardy plant is rifted by the thunderbolt, cling round it with its caressing tendrils, and bind up its shattered boughs, so is it beautifully ordered by Providence, that WOMAN, who is the mere dependant and ornament of man in his happier hours, should be his stay and solace when smitten by sudden calamity; winding herself into the rugged' recesses of his nature, ten¬ derly supporting the drooping head, and binding up the broken heart. It also is interesting to notice how some minds seem almost to create themselves, springing up under every disadvantage, and working their “ sol¬ itary but irresistible way,” through a thousand ob¬ stacles. Nature seems, &e Irving. who is the mere depend pat and ornament of man in -fRe- happier hours, should A his stay and solace, J ( W hen smitten by sudden calamity/ winding herself JZ_ into the rugged recesses of his yiature, ten¬ derly supporting the droop¬ ing and binding up the broken heart. [It also is/interesting to notice how some minds seem almost to create thems elves, springing up under a »and working their solitary butjirresistible way, A through /a thousand obsta¬ cles / / Nature seems, &c. IRWING. 29 1 _ . e wyz Explanation of the marks: 1. When a letter or word is to be in italics. 2. When a letter is turned upside down. 3. The substitution of a comma for another point or letter. 4. The insertion of a hyphen ; also marked -f 5. When letters should be close together. 6. When a letter or word is to be omitted. 7. W hen a word is to be changed to Roman. 8. 9. Two methods of marking a transposition ; when there are several words to be transposed, and they are much intermixed, it is a common plan to number them, and to put the usual maik in the margin. 10. Substitution of a capital for a small letter. 11. When a word is to be changed from small letters to capitals. 12. The transposition of letters in a word. 13. The substitution of one word for another. 14. When a word or letter is to be inserted. 15. W4ien a paragraph occurs improperly. 16. The insertion of a semicolon. 17. When a space or quadrat stands up, and is seen along with the type. 18. When letters of a wrong fount are used. 19. When words crossed oil' are to remain. 00 The mark for a paragraph, when its com¬ mencement has been neglected. Sometimes the sign [, or V, or the word “ break,” is used, instead of the syllables “ New Par” 21. For the insertion of a space when omitted. 22. To change capitals to small letters. 23. To change small letters to small capitals. 24. W'hen lines or words are not straight. 25. 26. The insertion of inverted commas. 1 he apostrophe is similarly marked. 27. The insertion of a period when omitted, or in place of another point or letter. 28. Substitution of one letter for another. 29. The method of marking an omission or in¬ sertion when too long for the side margin. v CORROSION, PREVENTION OF. The best means of preventing the corrosion of metals is first to dip the articles into very dilute nitric acid, and afterwards to immerse them in linseed oil, al¬ lowing the superfluity of oil to drain off; they are by this means very effectively preserved from rust or oxidation. (W. J. Lander.) COSMETICS. ( Cosmetica , from K o, I adorn.) Any external application used for the purpose of preserving or restoring the beauty. The term is generally understood to refer to sub¬ stances applied to the cuticle, to improve the color and clearness of the complexion; but some wri¬ ters have included under this head, every topical application to promote the personal appearance. Hence cosmetics may be divided into three kinds, viz.: —Cutaneous cosmetics, or those applied to the skin ; hair cosmetics, or such as are employed to promote the growth and beauty of the hair ; and teeth cosmetics, or such as are used to cleanse and beautify the teeth. The present article will be confined to a short notice of the first of these divisions, referring the reader to the separate heads —hair dyes, pomatums, pommades, depilatories, dentifrices, tooth powders, for information respecting the remainder. Cutaneous Cosmetics. The most simple and universally employed cosmetics are soap and wa¬ ter, which at once cleanse and soften the skin. Soap containing a full proportion of alkali, exer¬ cises a solvent power upon the cuticle, a minute portion of which it dissolves ; but when it contains a small preponderance of oily matter, as the prin¬ cipal part of the milder toilet soaps now do, it mechanically softens the skin and promotes its smoothness. Almond, Naples, and Castile soaps are esteemed for these properties, and milk of roses, cold cream, and almond powder, (paste,) are used for a similar purpose. To produce an opposite effect, and to harden the cuticle, spirits, astringents, acids, and astringent salts are com¬ monly employed. Tho frequent use of hard wa¬ ter has a similar effect. The application of these articles is generally for the purpose of strengthen¬ ing or preserving any given part against the action of cold, moisture, &c.; as the lips, or mammae, from chapping, or the hands from contracting chil¬ blains; but in this respect, oils, pommades, and other oleaginous bodies, are preferable. Another class of cutaneous cosmetics are em¬ ployed to remove freckles and eruptions. Among the most innocent and valuable of these, is Gow- land’s lotion, which has long been a popular arti¬ cle, and deservedly so, for it not only tends to im¬ part a delightful softness to the skin, but is a most valuable remedy for many obstinate eruptive dis¬ eases, which frequently resist the usual methods of treatment. Bitter almonds have been recom¬ mended to remove freckles, (Celsus,) but moisten¬ ing them with a lotion made by mixing 1 oz. of rectified spirit of wine, and a teaspoonful of mu¬ riatic acid, with 7 or 8 oz. of water, is said to do this more effectually. A safe and excellent cos¬ metic is, an infusion of horseradish in cold milk. (Withering.) Skin paints and stains are employed to give an artificial bloom, or delicacy to the skin. Rouge and carmine are the articles most generally used to communicate a red color. The former is the only cosmetic that can be employed, without ij jury, to brighten a lady’s complexion. The lathi though possessing unrivalled beauty, is apt to ill part a sallowness to the skin by frequent uj Starch powder is employed to impart a white tuj and is perfectly harmless. The American lack; who are very fond of painting their necks whi use finely-powdered magnesia, which is anothj very innocent substance. Several metallic coii pounds, as trisnitrate, subchloride, and oxide : bismuth, (pearl white, Fard’s white, &,c.,) carl nate of lead, (flake white,) white precipitate, &i are frequently used to revive faded complexion but they are not only injurious to the skin, but ej as poisons, if taken up by the absorbents. Tr! nitrate of bismuth, (pearl white,) probably t| least injurious of these articles, has caused spa modic tremblings of the muscles of the face, enj ing in paralysis. (Vogt. Pliarm.) The employmd of liquid preparations, containing sugar of lecj which are commonly sold under the name of mj of roses, cream of roses, &c., is equally injurioi Another disadvantage of these white metal! preparations is, that they readily turn black, wh exposed to the action of sulphureted hydros; gas, or the vapors of sulphur, which frcquewj escape into the apartment from coal fires. Tin are many instances recorded, of a whole compa) being suddenly alarmed, by the pearly complex;) of one of its belles being suddenly transfoniil into a sickly gray or black. A friend of the w ter’s was once startled at a Christmas party j observing the one side of a lady’s face and net) which was exposed to the fire, become discolor in this way, and was so amused on learning t cause, that he has since played two or three job of the kind on some petulant old ladies, remap able for tho great attention they pay to their t-l let. In conclusion it may be remarked, that t) best purifiers of the skin are soap and wat\ followed by the use of a coarse cloth, in oppo| tion to the costly and soft diapers that are coij monly employed; and the best beautifiers, sj health, exercise, and GOOD TEMPER. COSMETIC, SIMPLE. Prep. Soft soa P ; lb.; melt over a slow fire with a gill of sweet elutriated clay and chalk. V. Shellac 5 parts; wood naphtha 10 pa ; dissolve, and with this fluid mix up the coloi.' powder, previously stirred up with an equal we t of fine blue clay. Dry the crayons by a slj ‘ heat. If this process be well managed, it : produce crayons equal to those of the best Pari; ‘ houses. VI. ( Colored crayons.) Crayons may be m of any color or shade, by employing suitable ]|- ments, and diluting them with a proper quan of elutriated or prepared chalk. White cray - are made of this substance, by simply cornbin it with a suitable quantity of pure clay, or by n ing it up in either of the ways just descril Black crayons are made of prepared blacklt > ivory-black, lamp-black, &c. Black chalk is • quently made into crayons by simply sawiiff into suitably-sized pieces. Red crayons have ' their coloring ingredients, carmine, carmine) lakes, vermilion, and any of the earthy or mini;! colors commonly used as pigments. General ■ met has proposed, as a superior red crayon, ]' softest hematite, elutriated, dried, and made int- paste with water holding in solution a little g 1 and soap. Blue crayons are made of indigo, sma > Prussian blue, verditer, &c. Green crayons o' mixture of king’s yellow, or yellow ochre, u 1 blues. Yellow crayons of king’s yellow, Naj’ ditto, yellow ochre, &c. Brown crayons of li¬ ber, (raw and burnt,) terra di siemia, (raw i 1 CRE 227 CRE nt,) Cullen’s earth, brown ochre, Ac.; and i ue peculiar shades, of a mixture of black, car¬ le, and either of the above colors. Purple cray- • i are made with any of the more brilliant blues, ■ ved with carmine, lake, or vermilion. Remarks. As crayon colors do not admit of be- inixed together at the time of using them, like ad colors, it is usual to make 3 to 6 different i ides of each color, so as to enable the artist at ■e to produce any effect he chooses. RAYONS, LITHOGRAPHIC. Prep. I. llow soap 7 parts ; white wax 6 parts; melt by entlo heat, add lamp-black 1 part, and cast it d moulds. II. White wax 4 parts; shellac and hard tal- • soap, of each 2 parts ; lamp-black 1 part; as t. HI. Spermaceti, white wax, and hard tallow p, of each equal parts; lamp-black to color; last. Use. To draw designs on lithographic stones. CREAM. The oleaginous portion of milk, ich collects in a thin stratum upon the surface, eu that fluid is left undisturbed for some time, the process of churning, it is converted into ter. When kept for some days, it becomes cker, and partially coagulated, in consequence the formation of some lactic acid, which precip- tes the caseous matter contained in the small tion of the milk with which the cream is mixed, cream in this state be violently shaken, as in operation of churning, the oily portion, or but- , quickly separates, and leaves a liquid behind, led buttermilk. If instead of churning it, we pend it in a linen bag, and allow it to drain, it I gradually become drier and harder by the sep- ition of the liquid portion, and will then form at is known by the name of cream cheese. By application of slight pressure, the separation the whey is more completely effected, and the 'duct is not only better, but will keep longer, lien cream is intended for churning, it should be >t until it turns slightly sour, as then the butter 1 readily “ come for if churned while quite 'et, the operation will be tedious, and frequently • When this happens, the dairy maids declare milk is “ charmed,” or “ bewitched ,” and re- tantiy proceed with the operation. The cause this is the want of acidity, which is not the case en the cream has been kept for a certain time ore churning, for then a portion of the sugar itained in the scrum is converted into lactic d. The addition of a little rennet, or vinegar, he proper remedy in this case, and will cause ■ almost immediate appearance of the butter. The term “ Criam ” is also frequently applied to no compound spirits and cordial liquors, because their cream-like smoothness and flavor. Qital. The cream of milk may be regarded as i article of food in the same light as butter, as it converted into the latter by the process of diges- ', especially when violent exercise follows after ing it. On this account much cream should '"er be taken at once by persons of delicate machs. In eating cream with fruit, persons are rdly aware of the large quantity they consume, til they find it disagree with their stomachs, ‘en the condiment is blamed for the indiscretion those who take it. CREAM, ALMOND. Prep. Sweet almonds 2 oz.; bitter almonds 4 in number; blanch and beat them in a mortar to a smooth paste, adding a tea¬ spoonful of water to prevent oiling. Mix this with a pint of cream, the juice of a lemon, and enough powdered lump sugar to sweeten; whisk up a froth, take it oft’ and lay it on a clean sieve ; then fill glasses with the liquor, and place some of the froth on the top of each. CREAM, BRANDY. Prep. Mix a teacup¬ ful of almond cream with ^ a pint of milk ; boil for 2 minutes, and when cold, add the yelks of 6 eggs and a quart of cream ; heat it gently over the fire until it thickens, keeping it well stirred; then add 2 or 3 glasses of brandy, and pour it into small cups or shallow glasses. CREAM, BURNT. Prep. Cream 1 quart; cassia a small stick ; the peel of half a lemon ; boil for 5 minutes; let it cool a little and take out the spice ; then add the yelks of 9 eggs, and sugar to sweeten ; stir until cold, put it into a dish, strew powdered sugar over it, and bake it until brown. CREAM, COLD. Syn. Galen’s Cerate. Ceratum Galeni. Prep. I. Oil of almonds 1 lb.; white wax ^ lb.; melt together in a water-bath, strain, if necessary, and add by degrees rose water (made warm) £ pint; stir assiduously until cold. II. Olive oil and rose water, of each 1 pint; spermaceti and white wax, of each 4 oz.; as last. III. White lard 1 lb.; spermaceti \ lb.; orange flower water £ pint; as last. Remarks. The above may be further scented by the addition of any fragrant essence or oil, if de¬ sired. It is used as a mild unguent to soften the skin, prevent chaps, &c. CREAM, COLD, (HUDSON’S.) Prep. Oil of almonds 4 oz.; white wax and spermaceti, of each £ oz.; rose water 4 oz.; orange flower water 1 oz.; as last. CREAM, COSTOPHIN. Named after a vil¬ lage near Edinburgh, where it is commonly made. Prep. Put the milk of 3 or 4 consecutive days, to¬ gether with the cream, into a vessel, and allow it to remain until sour and coagulated. The whey must be now drawn off, and fresh cream added. It is eaten with sugar and fruit, especially straw¬ berries and raspberries. CREAM, DEVONSHIRE RAW. Sour cream mixed with an equal quantity of fresh cream, and sweetened with sugar. Eaten with fruit. CREAM, DEVONSHIRE SCALDED. Syn. Clouted Cream. Prep. Set the milk of yester¬ day in a polished shallow brass pan, over a char¬ coal or other clear fire, free from smoke, and grad¬ ually heat it very hot, but be careful not to let it boil. It is readily known to be doncAmough when the undulations on the surface look thick, and lorm a ring round the top of the fluid, the size of the bottom of the pan. Let it cool, and the next day skim off the cream. It is eaten with sugar and fruit, and is made into butter. CREAM, DTLLOTTE’S VEGETABLE. Syn. Crystallized Cream. Prep. Oil of al¬ monds 2 oz.; spermaceti I oz.; melt and add ber- gamotte, neroli, and verbena, of each 5 drops; huile au jasmin 10 drops. Stir well together, and pour it into small wide-mouthed bottles to crystal- CRE 228 CRE lize. If preferred harder, 1 drachm more sperma¬ ceti may be used. CREAM, FOR ICING. Prep. I. New milk 2 pints; yelks of 6 eggs; white sugar 4 oz.; mix, strain, heat gently, and cool gradually. Ice as wanted. Used to make ice creams. II. Cream 1 pint; sugar 4 oz. Mix. As above. CREAM, FRUIT. Prep. Pulped or preserved fruit 1 lb.; cream, or good raw milk, 1 quart; sugar sufficient; boil for 1 minute ; cool, and add a glass of brandy. CREAM, FURNITURE. Prep. Pearlash 2 oz.; water half a gallon. Dissolve and filter, add white wax 4 oz., and boil until dissolved. II. Soft water 1 gallon; beeswax 1 lb.; soap | lb.; pearlash 2 oz. Boil until dissolved. Use. To polisli furniture, varnish wood-work, statues, &q. It is diluted witli water, and spread upon the surface with a painter’s brush, then pol¬ ished off with a hard brush, cloth, or leather. CREAM, ICE. Proc. About half fill the icing pot with the mixture which it is desired to freeze, place it in a pail or any suitable wooden vessel, with ice beat small, and mixed with about half its weight of common salt; turn it backwards and forwards as quickly as possible, and as the ice cream sticks to the sides, break it down with an ice spoon, so that the whole may be equally ex¬ posed to the cold. As the salt and ice in the tub melt, add more, until the process is finished, then put the cream into glasses, and place them in a mixture of salt and ice until wanted for use. Be¬ fore sending them to table, dip the outside of the glass into lukewarm water, and wipe it dry. Remarks. Flavored ice-creams are made by mixing “ cream for icing” with half its weight of mashed or preserved fruit, previously rubbed through a clean hair sieve; or, when the flavor depends on the juice of fruit or on essential oil, by adding a sufficient quantity of such substances. Thus raspberry and strawberry ice-creams are made according to the former method; lemon, orange, lioyeau, and almond ice-creams, by the latter method. In the same way any other article besides cream may bo frozen. ^ CREAM, IMITATION Syn. Mock Cream. Substitute for ditto, &c. Prep. I. Beat 2 eggs, 1 oz. of sugar, and a small piece of butter, with a pint of warm milk, then put it into hot water and stir it one way, until it acquires the consistence of cream. II. Instead of eggs, as above, use a spoonful of arrow-root, first well beaten with a little cold milk. CREAM, LEMON. Prep. Cream 1 pint; yelks of 3 eggs ; powdered sugar 6 oz.; the yellow rind of 1 lcn»n, (grated,) with the juice ; mix, ap¬ ply heat, and stir until cold. If wanted white, the whites of the eggs should be used instead of the yelks. CREAM, ORANGE. Prep. Similar to lemon cream. CREAM, PAINTER’S. Prep. Pale nut oil 6 oz.; mastich 1 oz.; dissolve, add sugar of lead 4 oz., previously ground in the least possible quantity of oil; then add water gradually until it acquires the consistence of cream, working it well all the time. Used by painters to cover their work, when they are obliged to leave it for some time, may be washed off with a sponge and water. CREAM, PISTACHIO. Prep. Beat 4 1 pistachio nut kernels in a mortar with a spoc of brandy. Put them into a pan with a pir good cream and the yelks of 2 eggs, beaten Stir it gently over the fire till it grows thick, then put it into glasses or a China soup p When it is cold, stick it over with small piece the nuts, and send it to table. CREAM, RASPBERRY. Prep. Rub a qj of the fruit through a hair sieve to extract} seeds, then mix it with the cream, sweeten sugar, and raise a froth thereon with a choci mill. Take this off, and place it on a hairs then fill your glasses with the cream, and j some of the froth upon the top of each. The pressed juice of raspberries also makes a deli(| cream. In winter, raspberry jelly, jam, or s may be used. A glass of good brandy impi this cream. CREAM, STONE. Syn. Cream Bi. mange. Prep. Dissolve isinglass 4 an oz. in v; a teacupful; add cream 1 pint, and sugar 4 heat it boiling hot and stir until nearly cold, pour it over some fruit or preserves, placed oi i bottom of glass dishes. CREAM SIRUP. Finely powdered I- sugar mixed with an equal weight of cream.! will keep for a long time if put into bottles closely corked and sealed over. It is comm; placed in 2 oz. wide-mouthed vials, and take long voyages, a fresh vial being opened at ej' meal. CREAM, SCOTCH SOUR. Prep, b skimmed milk over night in a wooden tub v spigot at bottom, and put this tub into anotheiil ed with hot water ; in the morning take ou' * small tub and draw off the thin part of the 1 (wigg ) until the thick sour cream begins to c t This process requires practice as to the heat o i water; when it succeeds, skimmed milk yl nearly one half of this cream, which is eaten J sugar as a delicacy; it is only distinguisl 1 from cream by its taste, and sells for donbli n price of fresh milk. (Gray.) CREAM, VANILLA. Prep. I. Boil a M of vanilla, (grated,) and half an oz. of isinglaijii a pint of milk, until the latter is dissolved; s’i and add sugar 6 oz., and cream 1 pint; stiil nearly cold, then pour it into moulds like bi:’ mange. II. Cream and isinglass jelly, of each 1 ] ■ sugar G oz.; essence of vanilla \ oz.; mix a:!? fore. CREAM, VELVET. As the last, but, ins « of vanilla, flavor with the rind and juice of 1 lei 11 and about a teacupful of white wine. Mould blancmange. CREAM, WHIPT. Prep. Whites of 12 e cream 1 quart; pale sherry 4 a pint; essenc musk and ambergris, of each 10 drops; ess of lemon and orange peel, of each 3 or 4 di whisk to a froth, remove the latter on to u s « fill the glasses with the cream, and then pil< K froth on the top of them. Very fine. CREME. (Fr.) Cream. This name is ap to several compound spirits and cordial liq especially by the French liqueuristes, who ic CRE 229 CRE ise ! ves on the superior quality and cream-like ’thness of their manufactures. Like the cor- of the English, they are mostly dilute spirit, latized and sweetened. IE.ME D’ANISE. The same as aniseed al. 1EME I)ES BARBADES. Prep. I Lem- liced 2 dozens ; citrons sliced ^ dozen ; fresh i leaves 8 oz.; proof spirit 4 gallons; digest fortnight, then express the liquor, strain, and 2 gallons each of clarified sirup and pure r. . The fresh peels of three oranges and 3 lem- cassia bruised 4 oz. ; mace, pimento, and ■g, of each 1 dr.; rum, at proof, gallons; it as before, distil over 2 gallons, and add lied sirup 1 gallon. If wanted weaker, lower clear soft water. HEME DE CACAO. Prep. Infuse roasted ^ca cacao nuts (cut small) 1 lb., and vanilla , in brandy 1 gallon, for 8 days ; strain, and 1 quarts of thick sirup. HEME D’ORANGE. Prep. Oranges, sliced, '.en; rectified spirit 2 gallons; digest for 14 i ; add lump sugar 21 lbs. (previously dissolv- water 4£ gallons ;) tincture of saffron 11 oz.; t orange-flower water 2 quarts ; mix well, and 1 REME DE PORTUGAL. Prep. Proof 1 quart; essence of lemon 30 drops ; essen- »il of almonds 5 drops ; mix ; then add clari- ^irup 1J pint; and water i pint. i ltENIC ACID. A brown acid, discovered ierzelius, in certain mineral waters. It is a fication of humus, produced by the decay of table matter. Apocrenic acid is nearly sim- I HEOSOTE. Syn. Creasote. Kreasote. I dsote. Creasoton, (P. L.) Creazotum, (P. E.) substance is a product of the dry distillation Ifganic bodies, and the peculiar preservative i 'iple of smoke and pyroligneous acid. It pre- f > the decomposition of meat, and thence its i i from Kpias, JJesh, and o&(,civ, to preserve. It f discovered by Reichenbach. It is manufac- 11 1 from wood-tar, in which it is sometimes con- * d to the amount of 20 per cent., and from r ! pyroligneous acid and pyroxilic oil. Its ahouents are carbon, hydrogen and oxygen, in ■ ‘portion not yet precisely ascertained. ep. ( Process of M. Simon.) A copper still, 8 hie of containing 80 Berlin quarts, is filled to ® third with the oil of wood-tar, and distilled. ' , the more volatile matters pass over. These Mit contain creosote, and are, therefore, to be e .jted; but when, by the gradually increased e i erature, there passes over a very acid fluid, f lh becomes turbid, and at the same time an •Separates therefrom when mixed with water, h iroduct must bo collected, and the distillation ^jnued until the operator notices a squirting in "jdill, when the process is interrupted. The “led product is then nearly saturated with po- > returned to the still, which must have been ously cleansed, and should be now half filled v * water, when distillation must be recommenc- . At first an oil comes over, which floats on u ' r * and which consists chiefly of eupione, for ' ! k reason it is useless for preparing creosote. As soon, however, as the oil begins to sink in the water which comes over with it, it is charged with creosote, and should be carefully collected. The distilling aqueous fluid should be reintroduced, from time to time, into the still, and the distillation con¬ tinued so long as any oil continues to come over with it. The distilled oily fluid is now dissolved in liquor potass®, sp. gr. 1-120. That which re¬ mains undissolved is eupione, and must be skim¬ med off. The solution of creosote in potassa con¬ tains, however, a considerable 'portion of eupioue, which dissolves therein. The greater portion of this may be separated by dilution, and distilling with an equal quantity or five-fourths of its volume of water, pure water being added from time to time, so long as any eupione comes over with the distilled liquor. When eupione has ceased to pass over, sulphuric acid is poured into the still in quantity exactly sufficient to saturate 5 of the potassa employed, and the distillation is then renewed. Creosote then distils, the first portions of which, however, still contain eupione, after which pure creosote follows ; that is to say, “ a creosote which, when mixed with 6 or 8 times its quantity of a solution of pure potassa, furnishes a mixture which, by the addition of any further quantity whatever of water, does not become turbid.” The combination of creosote remaining in the still is now mixed with sulphuric acid in slight excess, and the distillation renewed, the water coming over at the same thne is from time to time returned into the still; and when no further oil passesjaver with the water, the process is complete. The creosote thus obtained is redistilled with the water which lias passed over with it, while the distilled water is meanwhile, from time to time, poured back into the still. The creosote thus obtained is then colorless ; but it con¬ tains a considerable quantity of water in solution, which is separated by distillation in a glass retort. The water distils first, and then creosote, which, after cleaning the neck of the retort from the wa¬ ter, must be received in another dry receiver. If the creosote assumes a red color after being ex¬ posed for some time to the air, it must be redistilled, and then it keeps very well. Korne found that tar, prepared from turf, furnishes much more creosote than that from fir-wood, Ac. Ac. (Berze¬ lius’ Lehr, and Ann. Chym.) Pur. The fluid commonly sold in the shops for creosote, is a mixture of creosote, picamar, and light oil of tar. Pure creosote has a specific gravity of 1-037, and boils at 397° F. It is perfectly solu¬ ble in both acetic acid and liquor of potassa. If shaken with an equal volume of water in a nar¬ row test tube, not more than the 80th part disap¬ pears ; otherwise it contains water, of which creo¬ sote is able to assume -A, without becoming turbid. If it can be dissolved completely in 80 parts by weight of water, at a medium temperature, it then forms a perfectly neutral liquid. An oily residuo floating on the surface betrays the presence of other foreign products, (eupione, capnomore, pi¬ camar,) which are obtained at the same time with the creosote during the dry distillation of organic substances. The specific gravity of picamar is 1-095, of par¬ affine 0 - 87, of capnomore 0-977, and ot eupione 0-655. The first of these is readily detected by agitating the sample with strong liquor of potassa, CRO 230 CRU when, if it be present in any quantity, the mixture will solidify into a mass of crystals in 24 hours. Eupione may be discovered by its partial solubility in liquor of potassa. Prop. Creosote is a colorless and transparent liquor, but little heavier than water, of a peculiar, unpleasant, penetrating odor, and a very pungent and caustic taste; acts in a state of concentration like a poison, makes the eyes feel painful, boils at 390° F., does not consolidate even at —5° F.; produces on paper greasy spots, which afterwards disappear; dissolves in 80 parts of water, and mixes in any proportion with spirit of wine, ether, essen¬ tial and fat oils, acetic acid, ammonia, and potassa. It dissolves iodine, phosphorus, sulphur, resins, and the alkaloids. The aqueous solution is neutral, and precipitates solutions of gum and the whites of eggs- Uses. Creosote is recommended for internal use against several diseases of the channels of digestion and the organs of respiration, against rheumatism and gout, torpid nervous fever, spasms, diabetes, tapeworm ; in the form of pills ; with the juice of Spanish liquorice as an emulsion ; as an ethereal or spirituous solution ; externally, against chronic diseases of the skin, sores of different kinds, morti¬ fication, scalding ; wounds, as a styptic ; caries of the teeth, and toothache thereby produced, mostly in the form of an aqueous solution, (1 to 80;) for poultices, lotions, and injections ; and likewise, mix¬ ed with lard (5 drops to 1 dr.) as an ointment; and, dissolved in spirits of wine, as a popular reme¬ dy for toothache. The opinions as to the effects of creosote, as an internal remedy, are divided, obviously because, as is generally the case with new remedies, too much was expected from it, and it has therefore been employed in the most oppo¬ site diseases. It is doubtless most effective in the cases named as an external remedy. (Duflos’s Pharm. Chym.) Creosote is also employed to preserve animal substances, either by washing it over them, or by immersing them in its aqueous solution. A few drops in a saucer, or on a piece of spongy paper, if placed in a larder, will effectu¬ ally drive away insects, and make the meat keep several days longer than otherwise. A small quan¬ tity added to brine or vinegar is commonly em¬ ployed to impart a smoky flavor to meat and fish, and its solution in acetic acid is used to give the flavor of whiskey to plain spirit. CRICKETS. These insects may be destroyed by putting Scotch snuff into their holes, or, by placing some pieces of beetle wafers for them to eat. CROUP. An inflammatory disease affecting the larynx and trachea. 6 Symp. A permanently laborious and suffo¬ cative breathing, accompanied by wheezing, cough, a peculiar shrillness of the voice, more or less ex¬ pectoration of purulent matter, which continually threatens suffocation. This disease has been di¬ vided by nosologists into acute and chronic croup. 1 he latter is very rare. 1 Treat. Bleeding by leeches, or cupping over the region of the trachea, should be immediately had recourse to, when the symptoms are uro-ent • or violent local irritants, as pieces of lint dipped in strong acetic acid, or blisters may be applied to the same part. In weakly subjects of irritable con¬ stitution, bleeding should be avoided. Dr. 1 roque recommended repeated vomiting, in croup of children, and M. Marotte and M. I det adopted this plan with great success. ' treatment consists in making the children att; ed with croup, vomit a great number of ti within twenty-four hours, so as to detach pseudo-membrane from the larynx as fast as formed. For this purpose, M. Marotte empk one or other of the following formulas : I. Tartar emetic 00T0 gram.; sirup of ip< cuanha 30-00 gram.; water 60-00 gram. II. Impuy® emetine 00-20 gram.; sirup of cacuanha 60-00 gram.; water 30-00 gram. He administered these draughts by spoor every ten minutes, until there had been a suffic number of vomitings ; in this manner, he wa.- ways able to make them expectorate a cer quantity of false membrane. This treatment adopted conjointly with the use of fractional d of calomel, leeches to the neck, and blisters to nape of the neck; but it is the opinion of M. ) rotte that the vomitings produced the cura effects. M. Boudet observes, that out of cases that occurred at the Hbpital des Enfans, only authenticated case of cure, among all th was effected by vomitives. (Gaz. Mdd. de P; 1842.) Remarks. The croup is a very dangerous ease, and medical aid should be immedia sought wherever it can be procured. It is pri pally confined to infancy, or to children und< years old, but occasionally attacks adults. CRUCIBLES. Syn. Schmelztiegel, (G Creusets, (Fr.) Conical-shaped vessels ro of clay, and employed to hold substances subi ted to a strong heat. Some crucibles will bear most intense heat of the blast furnace. a a, External steel mould. b b , Clay or composition for forming the crucible. c, Internal steel mould. d d, Wooden stand. e, Cord or chain to withdraw the internal mould or plug. Manuf. There are two ways of making cr bles : one by forcibly shaping the ingredients i double mould, (see engraving;) the other, by pc ing the “slip,” of the consistence of cream, 1 porous moulds, made of a species of stucco, the latter case, a series of the moulds are pla; upon a table and filled with the semifluid comi sition. By the time this operation is finished on or 60 moulds, the workman returns to the f one filled, and alternately pours the slip out j them, leaving only a very small quantity bek to give the requisite thickness to the bottom- each of the moulds so filled, a perfect crucible formed, by the abstraction of the water of t portion of the “ slip” in immediate contact w the stucco, and the crucible will be either thicl or thinner, in proportion to the time this absorb action has been allowed to go on. 70 or 80 cm CRY 231 CUB . 9 may thus be made in less than 15 minutes. ie moulds and their contents are next placed in tove or slow oven. In a short time from the fraction of the clay in drying, the crucibles y be readily removed, and the moulds, as soon they have become dry, may be again filled, and care will last for years. As soon as the cruci- j s, formed by either of the above methods, have J ome perfectly dry, they are ready for baking, ‘ ich is performed by exposing them to heat in a I tor’s kiln. I The compositions, of which crucibles are made, jer according to the uses for which they are in- ded. The following may be taken as good cimens. I. (Berlin.) Stourbridge clay 8 parts; cement 1 crucibles ground to a fine powder) 3 parts; ik 5 parts; graphite 4 parts. Will resist the atest heat, and bear being repeatedly heated 1 cooled without cracking. II. Stourbridge clay 4,parts; cement 2 parts; ik powder and pipeclay, of each 1 part. Suita- for the crucibles used by brassfounders. (II. (Hessian.) Clay, (containing 10§ of silica 1 a little of the oxides of iron and manganese ;) id, (containing 2§ of alumina, and T5§ of the >ve metallic oxides, and nearly 1§ of lime.) urzer.) (V. (Blacklead.) Fine clay 1 part; graphite 2 ts; mix well. This composition bears a great it and sudden changes of temperature, and the sels made with it have the advantage of smooth- « of surface. It is excellent for forming porta- furnaces, &c. f. (Anstey's patent.) Raw Stourbridge clay 2 Is; hard gas coak (previously ground and sifted ough a sieve, of ^ inch mesh) 1 part. The cra¬ tes formed with this composition are only dried, 1 not baked. When wanted for use they are ruied, placed on the furnace, bottom upwards, binning coak gradually heaped round them, 1 the firing continued until they acquire a full heat. They are now turned and charged with 1 iron. These pots will stand 15 or 16 meltings, are liable to crack by cooling. "RUMPETS. Prep. Make 2 lbs. of flour into ough with some warm milk and water, adding ittle salt, 3 eggs, well beaten, and 3 spoonfuls reast; mix well, and reduce it with warm milk 1 water to the consistence of thick batter; place efore the fire to rise, then pour it into buttered '< and bake it slowly to a fine yellow. 'RUST, (in Cookery.) The paste with which i S tarts, Ac., are covered, or made. • (Fine.) Flour 1 lb.; sugar i lb.; melted but- 1 i lb.; 3 eggs. Requires but little baking. I- ( Raised crust for meat pies, it perfectly smooth in a mortar, with 1 drachm of red pepper, and half a dozen onions. Set \ lb. of butter on the fire, and slice in an onion; when the onion is well browned, take it out, and put in the fowl; let it fry until it is brown, then mix 1 pint of curds with the onions and coriander-seed, and add it to the stew; slice in a sour apple, and keep stirring to prevent the stewpan burning, adding a little water occasionally should the curry become too dry. When the apple is tender, the curry is sufficiently done, and may be served up. III. ( Lord Clive’s.) Slice 6 onions, 1 green apple, and 1 clove of garlic; stew them in a little good stock until they will pulp, then add 1 tea¬ spoonful of curry-powder, a few tablespoonfuls of stock, a little salt, and a little cayenne pepper, half a saltspoonful of each stew in this gravy any kind of meat cut into small pieces, adding a piece of butter, the size of a walnut, rolled in flour. CUSTARDS. (In the art of the Cook and Confectioner.) A species of sweetmeat, con¬ sisting principally of milk or cream, thickened with eggs, and flavored. I. {Almond.) Blanched sweet almonds 4 oz.; beat them to a smooth paste in a mortar, and add it to 1 pint of thick cream, with the yelks of 4 e SS s > 2 or 3 spoonfuls of rose water, and 2 drops each of essential oil of almonds and essence of lemon. Stir the whole over a slow fire, until of a proper consistence, then pour it into cups. Some use milk instead of cream, and 2 eggs in addition to the above. II. (Baked.) Mix cream 1 pint with 4 eggs, flavor with mace, nutmeg, and cinnamon, and add a little white wine, rose water, and sugar; bake. III. (Lemon.) Boil ^ pint of new milk, with a piece of lemon-peel, 1 bitter almond, and 8 lumps of white sugar. Should cream be employed in¬ stead of milk, there will be no occasion to skim it. Beat the yelks and whites of 3 eggs, strain the milk through coarse muslin, or a hair-sieve ; then mix the eggs and milk very gradually together and simmer it gently on the fire, stirring it until it thickens. IV. (Orange.) Boil very tender the rind of half a Seville orange, and beat it in a mortar un¬ til it is very fine ; put to it a spoonful of brandy the juice of a Seville orange, 4 oz. of loaf sugar^ and the yelks of 4 eggs. Beat them all togiji for 10 minutes, and then pour in by degrees lh of hot cream ; beat them until cold, and put f i in custard cups, in a dish of hot water; let 1 1 stand till they are set, then take them out i stick preserved orange-peel on the top; this f r a fine flavored dish, and may be served up b < cold. V. (Rice.) Boil J a cupful of the best gr i rice in a pint of milk until dissolved, then n with a quart of cream, flavor with nutmeg, n i and a little brandy, and put it into cups ■ dish. CUTS. Treat. The divided parts shout: drawn close together, and held so with s. pieces of strapping or adhesive plaster stret; across the wound. If the part be covered blood, it should be first wiped off with a spc < When the wound is large, and the parts n exposed, a good method is to sew it up. The plication of a little creosote will generally i local bleeding, provided it be applied to the c extremities of the wounded vessels. A good is to place a piece of lint, moistened with creo on the wound previously wiped clean, or to pc drop or two of that liquid upon it. Friar's baL'j quick drying copal varnish, tincture of galls, peras water, black ink, &c., are popular remit applied in the same way. A bit of the fur plud from a black heaver hat, is an excellent renj to stop the bleeding from a cut produced b) razor in shaving. CUTTINGS. (In Horticulture.) The cl of cuttings should be made from the side shool trees and plants, and, when possible, from sue recline towards the ground, observing to lea- little wood of a former year or season’s gre attached to them, as such are found to take more readily than when they are wholly comp of new wood. The time to take cuttings i soon as the sap gets into full motion. Before ting them they should be cut across, just belov eye or joint, with as smooth a section as poss observing not to injure the bud. The superrh leaves may be removed, but a sufficient nun should be left on for the purposes of vegetal; The common practice of removing all or net all the leaves of cuttings is injudicious. In s cases leaves alone will strike root. When cutt are set in pots, they should be so placed as to re to the bottom and touch the sides throughout t whole length, when they will seldom fail to come rooted plants. In the case of tubular stal plants, it is said to be advantageous to insert 1 ends into the soil, each of which will take r and may then be divided, when two plants wil produced instead of one. An equable tempt ture, a moist atmosphere, a shady situation, a moderate supply of water, are the princ requisites to induce speedy rooting. Excess any of these is prejudicial. When the size ol cuttings admits, it is better to place them und hand or bell glass, which will preserve a consl degree of heat, and prevent evaporation from surface of the leaves, which is the most conn cause of their dying, especially in hot, dry " ther. CYANATES. Compounds formeawy union of the cyanic acid with the bases. T CYA 233 CYA distinguished by evolving the odor of cyanic J, accompanied by effervescence, when treated li dilute mineral acids, and by this solution, ced with hydrate of lime, evolving ammonia, e alkaline cyanates are soluble, tho others iu- ible. The basic cyanate of ammonia is formed by :ing dry ammoniacal gas with the vapors of Irated cyanic acid. It forms a white, woolly, li-crystalline mass. By heat, or exposure to air, it is converted into urea. Cyanate of po¬ rn may be formed by roasting, at a red heat, ferrocyanide of potassium, in fine powder, u an iron plate, constantly stirring, until it be- 3es fused into one mass, when it must be re¬ ed to fine powder, and digested in boiling alco- , from which crystals of the cyanate will be osited as the solution cools. A mixture of the ocyanide of potassium, with half its weight of j oxide of manganese, may also be used to pro- e this salt. The compound should be kindled a red-hot body, and allowed to smoulder away, r which it may be treated with alcohol as be- 11 . (See Urea.) The cyanates of silver lead, many other metals, may be made by adding . jlution of cyanate of potassa to another of a i tral salt of the base. YANIC ACID. A compound of cyanogen i oxygen, discovered by Wohler. It is only i wn in the hydrated state, or united to 1 atom < rater. < ’rep. I. Distil dry cyanuric acid, or cyamelide, ij, retort, and collect the product in a well-cooled hirer. It is also formed when cyanogen is tiismitted over carbonate of potassa heated to i less; a cyanate of potassa results. I. Pass a current of sulphureted hydrogen gas ! nigh water in which cyanate of silver is dif- f d. (Liebig.) This acid reddens litmus strong- I is sour to the taste; it possesses the smell ' ch is always perceived when any of its salts - decomposed by an acid; it neutralizes bases I ectly, forming salts called cyanates, but when '• ontact with water it suffers decomposition in a 1 hours, and is converted into carbonic acid gas a ammonia. The sulphureted hydrogen must be passed so long as to decompose all the cya- n ■ of silver; for then the cyanic acid is con- v ed into other products by the excess of the 8 hureted hydrogen. YANIDE. Syn. Cyanuret. A compound yanogen and a metal. (See Cyanogen and •rocyanic Acid.) YANIDE OF GOLD. Syn. Tercyanide 'Old. Percyanide of ditto. Prep. I. Add ’ cyanide of potassium to a solution of gold in a i regia, carefully deprived of all excess of by evaporation; collect the yellow precipi- • Add a boiling solution of 24 parts of bicya- u of mercury to another of 16 parts of gold, d#>lvod in aqua regia, evaporate to dryness, and w 1 with pure water. (marks. This salt has been introduced into I rench Codex, and has been used, both ex- tcfily ami internally, in scrofulous and similar 111 lions. Dose, y s to y a of a grain, inado into a 1. i YANIDE OF MERCURY. Syn. Bicya¬ nide of Mercury. Hydrargyri Bicyanidum, (P- L.) Hydrargyri Cyanuretuai, (P. D.) Prus¬ sian Mercury. Prussiate of Mercury. Hy- DROCYANATE OF DITTO. CYANURET OF DITTO. Cy- anodide of ditto. Cyanure de Mercure, ( Fr .) Prep. (Proc. of the L. Ph.) Percyanide of iron §viij; binoxide of mercury §x; distilled water 4 pints. Boil for half an hour, strain, and evaporate that crystals may form. II. (Winckle’s process.) .Saturate dilute hydro¬ cyanic acid with binoxide of mercury; evaporate and crystallize. Pur., 6pc. It should be “transparent and to¬ tally soluble in water. This solution, on the ad¬ dition of muriatic acid, evolves hydrocyanic acid, known by its smell, and a glass moistened with a solution of nitrate of silver, and held over it, gives a deposite soluble in nitric acid. When heated it evolves cymnogen, and runs into globules of me¬ tallic mercury.” (P. L.) The cyanogen may be recognised by burning with a violet-colored flame. A solution of bicyanide of mercury, gives a black precipitate with sulphureted hydrogen, and white pearly r crystalline plates, with iodide of potassium. Uses, cfc. It has been administered in some hepatic and skin diseases, and has been proposed as a substitute for corrosive sublimate. (Parent.) It is principally used as a source of prussic acid. Dose. to ^ gr., in pills or alcoholic solution ; as a gargle or lotion, 10 grs. to water 1 pint; as an ointment, 10 or 12 grs. to lard 1 oz. CYANIDE OF POTASSIUM. Prep. I. Treat a saturated alcoholic solution of pure potas¬ sa, with the vapors of hydrocyanic acid, as long as it throws down a white crystalline precipitate, which must bo collected and washed with alco¬ hol. II. Add hydrocyanic acid in excess to a con¬ centrated solution of pure potassa; evaporate until crystallization commences, then pour it into a porcelain vessel and fuse at a red heat. III. Expose well-dried and powdered ferrocy r a- nide of potassium to a strong i;ed heat in a close vessel. When cold, powder, place it in a funnel, moisten with a little alcohol, and wash with cold water. Evaporate the solution thus formed to dryness, expose it to a red heat in a porcelain dish, cool, powder, and boil in alcohol of 60§. As the spirit cools, crystals of cyanide of potassium will be deposited. Remarks. When pure, this salt is colorless and odorless; when exposed to the atmosphere, mois¬ ture is absorbed, and it acquires the smell of hy¬ drocyanic acid. If it effervesces with acids, it contains carbonate of potassa, and if it be yellow, it contains iron. It is employed in chemical anal- y’ses, and for the preparation of hy r drocyauic acid; cyanide of soda may be made in the same way. CYANIDE OF SILVER. Syn. Argenti Cyanidum, (P. L.) Prep. Add dilute hydrocyanic acid to a solution of nitrate of silver, as long as a precipitate falls down ; wash and dry. The pro¬ portions ordered by the London College, are nitrate of silver 3 ij and 3ij, dissolved in water 1 pint; di¬ lute hydrocyanic acid, q. s. Remarks. Cyanide of silver is white, soluble in ammonia, and decomposed by r contact with neutral vegetable substances. By oxi>osure to light it turns violet-colored- It has been given in some com- DAI 234 DAI plaints, in doses of one-tenth to one-eighth of a grain, (Serre,) and has been proposed as a source of hydrocyanic acid. (Everitt.) CYANIDE OF ZINC. Prep. Dissolve me¬ tallic zinc in hot acetic acid, and add hydrocyanic acid as long as a precipitate falls. CYANOGEN. Syn. Prussine. Cyanogenium. Bicarburet of Nitrogen. (From svavos, blue, and ytvi/aw, to generate.) A compound of carbon and nitrogen, discovered by M. Gay Lussac, in 1815. Prep. Expose carefully-dried bicyanide of mer¬ cury in a small retort, to the heat of a spirit-lamp, and collect the gas in the mercurial pneumatic trough. Prop. A colorless gas, possessing a pungent and peculiar odor. Under a pressure of 3 or 4 atmo¬ spheres, it becomes liquid at a temperature of 45°, (Faraday,) and this fluid again becomes gaseous on withdrawal of the pressure. Water absorbs nearly 5 times its bulk of cyanogen at 60°, and alcohol about 23 times. With hydrogen it forms hydrocyanic acid, and with the metals, cyanides, or cyanurets. (See Cyanide and Hydrocyanic Acid.) CYANURIC ACID. Syn. Pyro-uric Acid. A peculiar acid, discovered by Scheele. It is a product of the decomposition of the soluble cyanates by dilute acid, of urea by heat, &c. Prep. Heat urea until it fuses, and is converted into a white or grayish-white mass; dissolve in strong oil of vitriol, and add nitric acid, drop by drop, to the solution until it becomes colorless; then mix the liquid with an equal volume of water. On cooling, crystals of cyanuric acid will be de¬ posited, which must be washed with a little cold water, and then dissolved in 24 parts of boiling water, when crystals of the hydrated acid will form as the solution cools. By exposure to the atmosphere, or a gentle heat, they lose their water and fall into powder. Prop., §c. It forms salts with the bases called cyanurates. The alkaline cyanurates may be formed by neutralizing a boiling solution of the acid with the base, and the cyanurate of silver by adding a solution of nitrate of silver to another of cyanurate of potassa. DAHLINE. A substance analogous to starch and inulin, discovered by M. Payen in the bulbs or tubers of the dahlia. Prep. Diffuse the pulp of dahlia bulbs in its own weight of water, filter through cloth, add part of common chalk, boil for half an hour, and filter. Then press the residuum of the bulbs, mix the liquors, evaporate to fths, add 4§ of animal char¬ coal, clarify with the white of an egg, filter, and evaporate until a film forms upon the surface ; as the liquid cools, dahline will be deposited. Remarks. The bulbs of dahlias yield about 4§ of dahline. It differs from starch and inulin by forming a granulated mass, when its aqueous solu¬ tion is evaporated; as also in its specific gravity, which is 1-356, whereas that of starch is 1-53. DAIRY. An apartment either in a house, or adjoining it, for the purpose of keeping milk, and making butter, cheese, &c. The best situation for a dairy is on the north side of the dwelling-house, because it will thereby be sheltered from the sun during the heat of the day. Ample means should be provided to ens thorough ventilation by means of Venetian si ters, or suitable windows, so arranged as to ad the air, but to exclude flies and other insects; also to permit a due regulation of the temperat- which should be preserved as much as possibl an equable state, ranging from 45° to 55° F. lessen the influence of external variations of t perature, the walls should be double, or of con erable thickness, and the windows provided i shutters or doors. In summer the heat ma- lessened by sprinkling water upon the floor, wl will produce a considerable degree of cold b' evaporation. Dairies built of mud or “cob,” preferred in the west of England, and this pre ence arises from the uniform temperature 1 maintain, on account of the great thickness of; walls, and their being very bad conductors of 1: In large dairy-farms, where butter and cheese made, the dairy is generally a separate build; and divided into 3 or 4 apartments, one of w.j is called the milk-room, a second the churn! room, a third the cheese-room, containing; cheese-press, &c., and a fourth the drying-n\ where the cheeses are placed to dry and liari To these may be added a scullery, furnished j copper, water, &c., for scalding and cleaningj dairy utensils. Besides the preservation of the milk, after it! been brought into the dairy* and the manufaclj ripening, and preservation of the cheese and j ter, the management of a dairy includes an at| tion to the health and feeding of the cows. T| animals require regular and careful treaty The cow-stall should be visited at an early j every morning, and the udder of each cowwaj clean with cold water and a sponge, after w they should be milked. If any of the cows l! sore teats, warm water should be used, and a dressing of simple ointment, or a lotion of t and water applied. When the former is i great cleanliness is necessary, and the milk sbj be given to the pigs. The operation of milking the cows slioulj performed at regular and early hours, and 1 cow should be milked as dry as possible, i morning and evening, as, unless this point bij tended to, the quantity of milk will decrease, ter each cow has been milked as dry as posi the dairy-maid should begin again with thej first milked, and proceed to “ drip” each of tlj by which means not only will the “ strippii which are very rich in cream, be obtained, bu health and productiveness of the animals wi promoted. Cleanliness is very essential in al operations of the dairy, and in none more so ,i in the milking of the cows. The hands and of the milk-maid should be kept scrupuldj clean, and should be well washed with soap water, after touching the udder of a sick coy without this precaution, the sores may be conv to the healthy ones. The milk-cans shout scalded out daily, and, as well as all the y dairy utensils, should be kept clean and dry. < fore placing the milk on the shelves of the dj! it should be strained through a hair-sieve 1 searce, covered with clean cheesecloth, as by precaution, any stray hairs that may have li- into the milk-pail will be taken out. DAP 235 DEA is of importance in the management of cows, the majority of them should calve from Lady- to May, that the large quantity of milk that ws, may be supported by the luxuriance of ■tation. The other portion should calve in ust or September, to ensure a supply during winter. The calves should be taken from the s when 7 or 8 days old, and fed with skimmed- ., made oatmeal, &c., allowing them to be out io pasture during some portion of every day, ss it should be wet and cold, he average produce of a milch cow, supplied good pasturage, is about 3 gallons daily, from y-day to Michaelmas, and from that time to ruary, about 1 gallon daily. Cows of good d will be profitable milkers to 14 or 15 years ?e, if well fed. (See Butter, Cow r s, Cream, Cheese.) AMP LINEN is very injurious to health, should be especially avoided. In travelling, n it is expected that the bed has not been erly aired, the best way is to sleep between blankets. A good plan to ascertain this point, have the bed warmed, and immediately after itroduce a clean, dry glass tumbler between sheets, in an inverted position ; after it has re- ied a few minutes it should be examined, when ■und dry, and untarnished with steam, it may lirly presumed that the bed is perfectly safe ; if the reverse should be the case, it should be ded. When it is impossible to prevent the use imp linen, as articles of dress, the best way to ate any ill effects, is to keep constantly in mo- , and avoid remaining near the fire, or in a m apartment, or a draught of cold air, until cient time has elapsed to allow the escape of moisture. 'AMSONS. A species of small black plum, h used in the preparations of tarts, &c. They rather apt to disagree with delicate stomachs, also to affect the bowels. ’ VMSON CHEESE. Prep. Boil the fruit in ifficient quantity of water to cover it; strain pulp through a very coarse sieve ; to each lb. 4 oz. of sugar. Boil till it begins to candy on sides, then pour it into tin moulds. Other is of plums may be treated in the same way, Iso cherries, and several other kinds of fruit. 'ANDELION. Syn. Leontodon. Leonto- Taraxacum. The root of this plant is diuretic tonic. It is roasted and used as coffee, and a mixed with an equal weight of foreign coffee, 'titutes the article once so much puffed under name of “ Dandelion coffee.” The blanched es are used in salads, and the inspissated juice, act, and decoction are employed in medicine, are considered as detergent, aperitive, and de¬ ment. 'APHNIN. A peculiar bitter principle, dis- ?red by Vauquelin in the daphne alpina. It is ■ured by separating the resin from the alcoholic hire of the bark by evaporation ; afterwards ting with water, filtering, and adding acetate lead. A yellow substance, which has been ed daphnate of lead, falls down, which, when omposed by sulphureted hydrogen, forms small jsparent crystals of daphnin. This substance itter, gray-colored, volatile, and sparingly solu- in cold water. DATURA. Syn. Daturia. Daturina. Da- turium. An organic alkali, discovered by Geiger and Hesse in datura stramonium. It is best ob¬ tained from the seeds. It is sparingly soluble in cold water ; but more so in hot water, alcohol, and ether. It tastes bitter, dilates the pupil strongly, and is very poisonous. It may be sublimed unal¬ tered, and may be obtained in prismatic crystals, by the addition of water to its alcoholic solution. With the acids it forms salts, which are mostly crystallizable. (See Alkaloid.) DEAFNESS. Syn. Dysec.ea, (from Svs , with difficulty, and axoif , hearing,) an imperfect state, or deficiency of the faculty of hearing. Deafness has been divided into two species:—1. Organic, arising from wax in the meatus, injuries of the membrane, or inflammation and obstruction of the tube. 2. Atonic, when without any discernible injury of the organ. (Cullen.) When deafness is present hi infancy and childhood, it is accompanied with dumbness, or imperfect articulation, in conse¬ quence of the impossibility of conveying a know¬ ledge of the sounds necessary for the exercise of the imitative faculty of speech. A common cause of deafness is some imperfection or obstruction of the passage leading to the membrane of the tym¬ panum or drum of the ear. In some cases this passage is totally occluded by a membrane, or some malformation of the tube, which may fre¬ quently be removed by a surgical operation. Even instances of partial obliteration of this passage have occurred, which have been effectually cured. A more frequent cause of deafness is, however, the presence of foreign bodies in the aural passages, or the accumulation of hardened wax. In these cases the best treatment is to inject warm water into the ear by means of a proper syringe, the head being placed with that side upwards during the operation. Insects may be destroyed by pouring a spoonful of warm olive oil, or camphorated oil, into the ear over night, retaining it there until the next mom- ing by means of a piece of cotton wool, when it may be washed out with a little mild soap and warm water. When there is a deficient secretion of wax, or a dryness of the aural passage, mild oleaginous stimulants should be employed. For this purpose a little olive or almond oil, to which a few drops of oil of turpentine, oil of juniper, or camphor liniment, have been added, may be used with advantage. When deafness is accompanied with continued acute pain, or a discharge of a pu¬ rulent matter, inflammation of the tympanum, or some other portion of the internal ear, probably exists, and medical advice should be sought as soon as possible. The deafness that frequently accom¬ panies a violent cold, is generally caused by ob¬ structions in the Eustachian tube, and goes off as soon as the secretions return to a healthy state. When imperfect hearing depends upon obtundity of the auditory nerve, or an extensive obliteration or malformation of the internal ear, it scarcely ad¬ mits of cure. DEAFNESS, TAYLOR'S REMEDY FC)R. Prep. Oil of almonds Ib.j ; garlic, bruised, fij ; alkanet root ^ss ; infuse and strain. A little is poured into the ear in deafness. DEATH. In cases of sudden death, interment should be deferred till signs of putrefactiou begin to appear, especially when no gradation of disease DEC 236 DEC has preceded, as in cases of apoplexy, hysterics, external injuries, drowning, suffocation, &c., In cases of malignant fevers, putrescency ad¬ vances speedily, and, under such circumstances, the time of the funeral ought not to be unnecessa¬ rily protracted; but this ought never to be the case in northern climates, and in temperate or even cool weather. Young persons, in the bloom of health and vigor, may be struck down by an ill¬ ness of only a few days, or even hours, but they ought not to be consigned to the same summary sentence, merely because custom has ordained it. No sooner has breathing apparently ceased, and the visage assumed a ghastly or death-like hue, than the patient, after his eyes are closed, is too often hurried into a coffin, and the body, scarcely yet cold, is precipitated into the grave. So ex¬ tremely fallacious are the signs of death, that too often has the semblance been mistaken for the reality; especially after sudden accidents, or short illness. Many of these, however, by prompt means and judicious treatment, have been happily restored. Unequivocal proofs of death should always be waited for, and every possible means of resuscita¬ tion persevered in when thet>e do not appear, espe¬ cially when we consider how appearances may be deceitful, and how unexpectedly the latent sparks of life may be rekindled. The effects of sound, upon animal life are astonishing. The beat of a drum, for instance, has had a very beneficial effect upon persons in a state of suspended animation. At one time, a scream, extorted by grief, proved the means of resuscitating a person who was sup¬ posed to be dead, and who had exhibited the usual recent marks of the extinction of life. In cases of catalepsy, or trance, having the semblance of death, the action of the lungs and heart continues, though in a nearly imperceptible degree. By pla¬ cing a cold mirror, or piece of highly polished met¬ al, immediately over the mouth of the patient, symptoms of moisture will appear upon the sur¬ face, if the most feeble respiration takes place. DEBILITY. Weakness. Feebleness. When this arises from a diseased action of the stomach, the occasional use of mild aperients, followed by bitters and tonics, is the best treatment. When from a general laxity of the solids, and there are no symptoms of fever, nor a tendency of blood to the head, a course of chalybeates will prove advan¬ tageous. Either of the following may be adopted for this purpose. I. Pure sulphate of iron 1 dr. ; extract of gentian and powdered ginger, of each 1 J dr., beat together into a mass, and divide into 120 pills, one to be taken morning, noon, and night. II. Sulphate of iron and powdered myrrh, of each 1 dr. ; sulphate of quinine J dr.; conserve of roses, sufficient to form a pill mass. Divide into 120 pills. Dose, as before. DECANTATION. The operation of pouring or drawing off the clear portion of a liquid, from the impurities or grosser matter, that has subsided. It is commonly performed, either by gently incli¬ ning the vessel, or by the use of a syphon or pump. In the laboratory it is much resorted to in the pu¬ rification of precipitates, or other similar operations, where repeated edulcoration or washing is required, for which purpose it is preferable to filtration, from being less troublesome and more economical. In these cases, after a sufficient time having been lowed for the subsidence of the precipitate or po der, or for the clearing of the supernatant fluid, is decanted, and its place supplied by a fresh p tion of water, which, after sufficient agitation, similarly treated, and the whole operation repea' as often as necessary. DECANTERS. There is often much difficu experienced in cleaning decanters, especially af port wine has stood in them for some time. 'I best way is to wash them out with a little pearl; and warm water, adding a spoonful or two of fri slaked lime if necessary. To facilitate the act of the fluid against the sides of the glass, a f small cinders may be used. A spoonful of strc oil of vitriol will also rapidly remove any kind dirt from glass bottles, but care must be taken ] to pour it into them while wet, nor to wash th out until they have been thoroughly drained; when the above strong acid comes into contact w water, sufficient heat is generated to crack glass. Another cause of annoyance which frequen occurs, is, that the stoppers of glass bottles £ decanters become fixed in their places so firm that the exertion of sufficient force to remove th would endanger the vessels. In such cas knocking them gently with a piece of wood, fi on one side, and then on the other, will genera loosen them. If this method does not succeed cloth wetted with hot water, and applied to 1 neck, will generally expand the glass sufficien to allow them to be easily withdrawn. Sho neither of these methods succeed, the decanter bottle may be placed in a kettle or boiler of c water, which must then be heated to the boil; point, by which time the stopper will in most ca be loosened by the pressure of the air confu within the vessel, which will be greatly expiuu by the heat. This plan should, however, ne’ be adopted but as a last resource, as if the ves be not sufficiently strong to resist the internal pr sure, it must of course be broken. A piece cloth should be tied over the stopper, in sucl way as to permit it to become well loosened, 1 to prevent it being blown out, because in the 1 ter case it would most likely be broken on falli to the ground. DECARBONIZATION. This operation performed on cast iron, to convert it into steel soft iron. The articles to be decarbonized £ packed in finely-powdered haematite, or nati oxide of iron, to which iron filings are often add> and exposed for some time to a strong red he by which the excess of carbon is abstracted burnt out. The process somewhat resembles a nealing or cementation. DECOCTION. Syn. Decoction, ( Fr .) A kochung, ( Ger .) Decoctum, ( Lat .) From decoqi to boil. (In Pharmacy.) An aqueous solution the active principles of vegetables, obtained boiling. (In Chemistry.) A continued ebulliti with water, to separate such parts of bodies as a only soluble at the boiling temperature. The effect of boiling water differs greatly fre that of infusion. At the heat of 212°, the esse tial oils and aromatic principles of vegetables a dissipated or decomposed; while by infusion in li water, in covered vessels, they remain for t DEC 237 DEC t part uninjured. The solvent powers of boil- water are, however, much greater than those hot water ; and many vegetable principles cely acted on by the latter, are freely soluble lie former. This is the case with many of the iloids, on which the medicinal virtues of several etables depend. On the other hand, it must recollected that the solutions of many sub- ices, though more readily made by boiling, are ■dily weakened or rendered inert by ebullition, onsequence of the active principles being either litilized along with the steam, or oxidized, or imposed by exposure to the atmosphere. This ■irticularly the case with substances abounding •xtractive or astringent matter. When the licinal properties of vegetables are volatile, or injured by a strong heat, infusion should be recourse to, in preference to boiling; but n a solution of the fixed constituents is alone rht, decoction is preferable. In preparing com¬ ud decoctions, those ingredients should be boil- first which least readily impart their active ciples, and those which most readily impart n should be added afterwards. In many cases ill be proper simply to infuse the more aromatic •tances in the hot decoction of the other in- lients, by which means their volatile principles be preserved. Some of the preparations in the rmneopoeias are injudiciously ordered to be f‘d, while others that would not suffer by ebul- n along with water, are directed to be infused, examples of the former, may be mentioned the ipound decoctions of aloes, chamomile, and aparilla, and the simple decoctions of mezereon, lioua bark, &c.; as examples of the latter, infusions of quassia and rhatany may be no- or making decoctions, the substances should veil bruised, or reduced to a very coarse pow- or, if fresh and soft, they should be sliced II. In the former case, any very fine powder dhering dust should be removed with a sieve, ts presence would tend to make the product k aud disagreeable, and also more troublesome train. The vessel in which the ebullition is lucted should be furnished with an accurately ig cover, the better to exclude the air; and application of the heat should be so conducted the fluid may be kept “ simmering,’’ or only tly boiling, as violent boiling is not only quite ' eessary, but absolute!y injurious. .In every ' the liquor should be strained while hot, but boiling, and the best method of doing this is mploy a fine hair sieve, or a coarse flannel In general it is found, that as decoctions i) a sediment is formed, in consequence of the ng water dissolving a larger portion of vege- e matter than it can retain in solution when • This deposite for the most part consists of the ve principles of the solution, and should be gled with the clear liquid by agitation, when decoction enters into extemporaneous compo- ns, or when the dose is taken. It will thus een that the common practice of leaving the ation until the liquid has become cold, and also ■jectiug the sediment, is injudicious, and should erupulously avoided ; as, however, much decoc- s so prepared may please the eye, they are only inferior in strength, but, in many cases, ] nearly inert. It may be further remarked, that long boiling is in no case necessary, and should be avoided, especially in decoctions prepared from aromatic vegetables, or those abounding in extrac¬ tive. The colleges, in such cases, direct the in¬ gredients “ to be boiled for a short time,” (P. D. Art. Dec. Chamomeli Co.;) or “ for 10 minutes,” (P. L. Art. Dec. Cinchonae;) or they limit the period of the ebullition by stating the quantity that must be volatilized, as—“ boil to a pint, and strain,” (P. L. Art. Dec. Cetrarise;) the latter method being generally employed for those substances that do not suffer by lengthened boiling. Distilled water, or perfectly clean rain water, should alone be used for decoctions. Spring and river water, from containing lime, have less solvent powers. The aqueous solutions of organic matter, from the nature of their constituents, rapidly ferment, or putrefy. Vegetable substances, from abounding in sugar and starch, mostly undergo the former change, and this takes place, under common cir¬ cumstances, after the lapse of only a few hours. At the ordinary temperature of the atmosphere, neither decoctions nor infusions are fit to be used in dispensing, unless' made the same day; they should, consequently, be only prepared in small quantities at a time, and any unconsumed portion should be rejected. Some of these preparations wall keep for 48 hours, in temperate weather, but as the ingredients are mostly of little value, and the menstruum (water) valueless, it would be im¬ prudent for the dispenser to risk his own reputation, and the welfare of the patient, by employing an article of dubious quality. It has of late years become a general practice for the wholesale houses to vend preparations un¬ der the name of “ concentrated decoctions,” which, with the exception of the compound decoc¬ tion of aloes, are stated to be of 8 times the phar- macopoeial strength; so that one drachm of these liquids, added to seven drachms of water, form ex¬ temporaneous decoctions, professedly resembling those of the pharmacopoeia. The decoction of aloes is made of only four times tho usual strength, as the nature of its composition would not permit further concentration. I feel it to be, however, a bounden duty to the sick, to state, that such prep¬ arations are but very imperfect substitutes for the decoctions of the Colleges, and in the usual man¬ ner. The extreme difficulty of forming concen¬ trated solutions of vegetable matter with bulky ingredients, too often leads to the omission of a portion of the materials, or to the practice of con¬ centrating the liquid by evaporation; in the first case, the strength is of course less than it should be, and in the second, the quality is injured, and perhaps the preparation is rendered nearly inert by the lengthened exposure to heat, and the con¬ sequent volatilization or decomposition of its active constituents. The common practice of adding a considerable portion of spirit to these preparations, xvhich is absolutely necessary to make them keep, is also objectionable, as, in many cases in which decoctions are prescribed, this article, even in small quantities, would have a prejudicial effect. Be¬ sides, the object in employing aqueous decoctions or infusions is to avoid the use of spirituous prepa¬ rations. Some concentrated decoctions have been DEC 238 DEC recently offered for sale which do not contain a particle of alcohol, being preserved by the addition of sulphurous acid, or the sulphite of lime ; but on lately examining a sample of one of these, I found it perfectly worthless; it possessed a strong odor of bark, but it contained barely a trace of cincho¬ nine. (See Concentration, Infusion, Essence, Extracts, Liquor.) DECOCTION, COOLING. Prep. Barley water 1 pint; muriatic acid 1 drachm; sirup or lump sugar to sweeten. Use. A common drink in putrid fevers, taken ad libitum. DECOCTION, DIAPHORETIC. Prep. De¬ coction of bark 1 pint; liquor of acetate of ammo¬ nia 4 oz.; aromatic confection 1 oz. Dose. 2 or 3 tablespoonfuls every 3 hours. DECOCTION FOR FOMENTATION. Syn. Decoctum pro Fomento, (P. L. 1788.) Prep. Leaves of southernwood, sea wormwood, and chamomile flowers, of each 1 oz.; laurel leaves ^ oz.; water 5 pints ; boil, and strain. DECOCTION, MERCURIAL. Prep. Cor¬ rosive sublimate gr. j ; (dissolved in) spirits of wine 30 drops ; extract of sarsaparilla 3iij; decoction of sarsaparilla f §viij; mix. Dose. One large table¬ spoonful 3 times a day. DECOCTION OF ALOES. (COMPOUND.) Syn. Decoctum Aloes compositum, (P. L. & E.) Balsam of Life. Baume de Vie. Prep. I. Ex¬ tract of liquorice 3vij ; carbonate of potassa 3j; aloes, myrrh, and saffron, of each 3iss ; compound tincture of cardamoms f^vij ; water 1 ^ pints. Boil the first five ingredients in the water, until the fluid be reduced to a pint, strain, cool, and add the tincture. (P. L.) Remarks. The preceding instructions, which are those of our Pharmacopoeia, appear to be objec¬ tionable, as there cannot possibly be any advan¬ tage in boiling the saffron, while by such an opera¬ tion the whole of its fragrance is dissipated. A better plan is to macerate the saffron in the tinc¬ ture for a few days, previously to adding the latter to the decoction of the other ingredients. After the tincture has been strained off from the saffron, the latter may be washed with a little water, to remove any adhering color and odor, and this may be added to the decoction. The addition of the tincture produces a deposite of mucilaginous and feculent matter, which has been dissolved out of the liquorice, for which reason some houses omit the latter altogether, and supply its place with an equal quantity of lump sugar, and a little coloring. By this method the liquid, after being once ren¬ dered fine by decanting or filtering, will continue so for any length of time. The full quantity of saffron ordered by the College, is seldom used in making this preparation, a small fraction of it only being employed. The following formula is used by a wholesale London drug house, that does very largely in this article. II. Solazzi juice 1J lb.; kali (carbonate of pot¬ assa) 3 oz.; aloes (hepatic) 4^ oz.; myrrh (small) 4 oz. ; water 4^ gallons; boil to 3 gallons, strain through flannel, cool, and add 10 pints of com¬ pound tincture of cardamoms, that has been di¬ gested for 10 days on saffron, 1 J oz.; mix well, and add essential oil of nutmeg 15 drops, oils of cassia and caraway, of each 10 drops, and oils of cloves and pimento, of each 5 drops. Agitate well to¬ gether, and allow it to repose for a week, then d cant the clear portion from the sediment, and pr serve it in a cool place. DECOCTION OF ALOES, (CONCEI TRATED COMPOUND.) In preparing tl article, there is considerable advantage in subs tuting sugar for the liquorice, as, if the latter used, there is a large deposite from which the k portion of the liquid is separated with difficul: The following form may be used with advantage I. Lump sugar 8 oz.; burnt sugar coloring pint; carbonate of potash 2 oz. ; aloes, myrrh, a saffron, of each 3 oz.; compound tincture of c< damoms A a gallon ; water 3 pints; boil the fi five in the water, until the liquid be nearly l duced to one half; cool and add the tincture, pi viously digested for a week, on the saffron ; th proceed as directed in the last article. Remarks. The proportion of saffron usual employed in the drug trade for the above quantil is ^ oz.; and some fragrant oils are frequently a ded to bring up the smell, as before described. T high price of saffron, for some time past, has 1 many unprincipled persons to omit it altogeth Should it be preferred to use extract of liquorii 14 oz. of solazzi juice must be added to the aboi and the sugar and coloring omitted. The price which many houses offer this preparation, is ah lutely less than the bare cost of the ingredients < dered by the College. I am in the habit of pre[ ring this article by digesting the aloes, myrrh, quorice, and potassa, all reduced to powder, alo with the saffron, in the tincture, for a fortnig employing frequent agitation. In this case t proportion of the tincture in the above form should be 5| pints, and tiie water should be on ted. In this way a very odorous and beauti preparation is produced, which has been nnj admired. DECOCTION OF APOCYNUM. Syn. I; coctum Apocyni. Prep. (Dr. Griscom.) R of apocynum cannabinum and juniper berries,, each §j; water 3 pints; boil to 1 quart and str; DECOCTION OF ASPARAGUS. S Dec. AsrARAGi. Prep, asparagus root §j; wa lb. ij; boil for 5 minutes and strain. I^ECOCTION OF AVENS. Syn. Dec. (j Urisani. Prep. (Thompson.) Aveus root (hi bennet) $j ; water 1 pint; boil for 15 minutes. 1 DECOCTION OF BALLOTA LANAI Prep. Leaves and flowers 2 oz.; water 2 11 boil to 1 lb. and strain. Dose. 1 or 2 oz., 3 o, times a day ; as a diuretic in dropsy. DECOCTION OF BARK. Syn. Dec. Cinchona. I. (Dec. of Lanced-leaved Cinch 1 or Pale Bark. Decoctum Cinchona, P. L. 11 ■ 1809, and 1824. Dec. Cinchona Lancifolia,, L. 1836.) Prep. Lance-leaved cinchona bsji well bruised, §j; water, sufficient to leave 1 1 ■ when strained ; boil for 10 minutes, (P. L.) fore dispensing or pouring out the dose, the S' - ment should be shaken up with the liquid, e 1 consists of the most active portion of the bark. II. (Decoction of Heart-leaved Cinchona' Yellow Bark. Syn. Dec. Cinchona Cordifon P. L.) Prep. Heart-leaved cinchona, or yel •' bark, bruised, 3x ; distilled water 1 pint; boilJ r 10 minutes, and strain while hot. III. (Decoction of Oblong-leaved Cinchonf DEC 239 DEC Bark. Syn. Dec. Cinchona, Oblong ifolia, ) As the decoction of yellow bark. >se, <|-r. Either of the above is given in doses o 2 oz., 3 or 4 times daily, as a tonic, stomachic, ebrifuge, where the stomach will not bear the nistration of bark in powder, in cases of dys- a, convalescences, &,c. 3COCTION OF BARLEY. Syn. Barley er. Plain ditto. Aqua IIordeata. Dec. oei, (P. L.) Prep. Pearl barley giiss ; water lits. First wash the barley with some water, boil in i pint of the water for a little time, v this away, pour on the remaining 4 pints, ig hot, boil down to 1 quart, and strain. SCOOTION OF BARLEY, COMPOUND. Barley Water. Pectoral Decoction. INA COMMUNIS. DEC. HoRDEI COMPOS1TUM, >.) Prep. Barley water 1 quart; sliced figs stoned raisins, of each ^iiss ; liquorice root, 1 and bruised, 3v; water 1 pint; boil down quart, and strain. marks. Both the above are used as demul- in fevers, phthisis, strangury, &c., taken ad m. They are slightly laxative, and where vould be an objection to their use, a few drops iidanum may be added. Mixed with an equal tity of decoction of bark, barley water forms xcelleut gargle in cynanche maligna, (ulcer- sore throat,) and, with a like quantity of milk a little sugar, a good substitute for the breast v-nursing infants. ECOCTION OF THE BLUE CARDI- j FLOWER. Syn. Dec. Lobelle Syphili- • Dec. LobelijE. Prep. (P. C.) Root of lobelia syphilitica 1 handful; water 12 lbs.; :o 7 lbs., and strain. "marks. This decoction is purgative, and was thought to possess alterative virtues. It was gly recommended by Swediaur, in certain com- ts; he gave half a pint at first twice daily, afterwards 4 times a day, unless it acted too gly on the bowels, when the frequency of the was diminished, or it was discontinued for 3 days, and then had recourse to again, until •are was effected. It is now seldom employed. ECOCTION OF BROOM TOPS. Syn. Si’artii Cacumnium. Dec. Scoparii. Prep. i of broom (cut small) 1 oz. ; water 1 pint ; to one half, and strain. As a diuretic in IV. ECOCTION OF BROOM, COMPOUND. Dec. Spartii Cacumnium co. Dec. Sco- ( co.mpositum, (P. L.) Prep. Broom tops, >er berries, and dandelion root, of each ^ss; r 1J pint; boil to 1 pint, and strain. marks. The Edinburgh preparation, in addi- to the above, contains 2J drs. of cream of tar- and is hence said to be preferable to that of Loudon Pharmacopoeia. Both the above are lie, and are chiefly administered in dropsy, c-ially ascites, (dropsy of the belly.) ECOCTION OF BURDOCK'. Syn. Dec. imn.e. Prep. (P. C.) Bardana root yvj ; wa- 1 pints ; boil to 3 pints, and strain. sc. As an alterative, a pint to a quart daily, or hitum, in all those cases in which sarsaparilla commended. ECOCTION OF BURNT SPONGE. Syn. • Sponqle. Dec. Spongee Lst.e. Prep. | (Hufeland.) Burnt sponge (powdered) §j ; water 1 pint; boil a little, digest 12 hours, strain, and add of cinnamon water §ij. Remarks. Burnt sponge was once much recom¬ mended in scrofula, but has fallen into disuse. If it possesses any virtue, it must depend upon the very small quantity of iodine it generally con¬ tains. DECOCTION OF CABBAGE TREE BARK. Syn. Dec. Geoffroy^e, (P. D.) Bark of the cabbage tree bruised jj ; water 1 quart; boil to one half, strain, and add §ij of sirup of orange peel. Uses, (j’-c. Cathartic, narcotic, and anthelmin¬ tic. Dose. 2 to 4 tablespoonfuls for an adult. DECOCTION OF CALUMBA. Syn. Dec. Calumbae. Prep. Calumba root, sliced, 3 ]; wa¬ ter 1 i pint; boil to 1 pint and strain. Dose. A tablespoonful 2 or 3 times daily. Bitter, tonic, stomachic. DECOCTION OF CALUMBA, COM¬ POUND. Syn. Dec. Calumb.e comp. (P. U. S.) Prep. Calumba root and quassia sliced, of each 3ij ; orange peel 3j; rhubarb 3 j; carbonate of po- tassa 3ss; water 1 pint. Boil to f^xvj; strain, and add compound tincture of lavender, f^ss. Dose, {f-c., as above. DECOCTION OF CEYLON MOSS. Syn. Dec. Fuci Amylacei. Prep. Ceylon moss 1 oz.; water 3 pints; boil for 20 minutes. DECOCTION OF CHAMOMILE. Syn. Dec. Antiiemidis. Dec. Ciiamaemeli. Prep. Chamomile flowers jj; water 1 pint; gently sim¬ mer for 5 minutes in a closely covered vessel. DECOCTION OF CHAMOMILE, COM¬ POUND. Syn. Dec. Ciiamaemeli co.mpositum, (P. D.) Prep. Chamomile flowers dried §ss ; fen¬ nel seeds 3ij; water 1 pint; as above. Uses, tyc. Both the above are bitter, stomachic, and tonic, and are commonly used as fomentations and clysters. DECOCTION OF CHYBATA. Syn. Dec. Ciiyrat.e. Prep. Chyrata ; water 1 quart; boil for 10 minutes, and strain. DECOCTION OF CINCHONA AND SNAKEROOT. Syn. Decoction Cinchona cum Serpicntaria. Prep. (Sir J. Pringle.) Cin¬ chona bark 3iij; water 1 pint; boil to one half, and infuse therein Virginian snakeroot 3iij. DECOCTION OF COLTSFOOT. Syn Dec. Tussilaginis. Prep. (Pereira.) Fresh leaves of coltsfoot 5 ‘j ? water 1 quart; boil to a pint. Remarks. This decoction is a popular remedy in chronic coughs, consumption, &c. It is emol¬ lient and demulcent. Dose, i a teacupful, ad libitum. DECOCTION OF CORSICAN MOSS. Syn. Dec. Helmintiiocorti. Prep. Corsican moss 3v; water 1 J pint; boil to a pint. DECOCTION OF DANDELION. Syn. Dec. Taraxaci, (P. D.) Prep. Fresh herb and root ^iv; (5vii P. E.;) water lb. ij; (2 pints P- E.;) boil to one half, and strain. Remarks. This decoction is aperient, tonic, and stomachic. The dose is 2 to 3 oz. 2 or 3 times daily. Its virtue is increased by combination with saline medicines, as bitartrate of potassa, &c. The root has considerably 7 the most virtue when dug up in autumn, as it is then full ol milky juice DECOCTION OF DEADLY NIGHT- DEC 240 DEC SHADE. Syn. Dec. Digitalis. Prep. Dried leaves of deadly nightshade 3ij ; boiling water 1 pint; macerate for half an hour, then gently boil for two minutes and strain. DECOCTION OF ELDER BARK. Syn. Dec. Sambuci. Prep. I. (Sydenham.) Elder bark ; water and milk, of each 1 pint; boil to a pint and strain. II. (Collier.) Elder bark §j; water f fxvj; boil to i a pint and strain. Dose, f gij three times a day in dropsy and some cutaneous affections. DECOCTION OF ELECAMPANE, COM¬ POUND. Syn. Dec. Inul.e comp. Prep. (Ra- tier.) Elecampane root ; hyssop and ground- ivy, of each 3ij ; water 1 pint; boil \ of an hour, strain, and add of honey §ij. DECOCTION OF ERGOT OF RYE. Syn. Dec. Ergots. Dec. Secale Cornuti. Prep. (Pereira.) Ergot of rye 3j; water f §vj; boil for 10 minutes and strain. Dose. % of the above re¬ peated every half hour, until tho whole be taken. DECOCTION OF ELM BARK. Syn. Dec. Ulmi, (P. L.) Fresh elm bark bruised, §iiss ; dis¬ tilled water 1 quart; boil to a pint and strain. Uses, <§-c. Bitter, mucilaginous, and diuretic. It is given with advantage in herpetic eruptions. Dr. Lettsom states that he cured a case of lepra ichthyosis by means of elm bark.—? Dose. 4 to 6 oz. twice a day. DECOCTION OF ELM BARK, COM¬ POUND. Syn. Dec. Ulmi coMr. Prep. (Jef¬ frey.) Simple decoction of elm bark 8 pints; liquorice root, sassafras, and guaiacum chips, of each Jj; mezereon root 3iij ; boil for 1 hour and strain DECOCTION OF GALLS. Syn. Dec. Gal- lje. Prep. I. Aleppo galls, bruised, J oz.; water pint; boil to a pint and strain. II. Galls, bruised, \ oz.; water 2^ pints; boil to a quart, strain, cool, and add of tincture of gall 1 oz. Use, c fyc. As a fomentation, enema, or injec¬ tion, in prolapsus ani, piles, and leucorrhoea. DECOCTION OF WATERDOCK. Syn. Dec. Rumicis. Prep. (A. T. Thomson.) Root of the common waterdock (Rumex Obtusifolius) ; water 1 pint; boil for 10 minutes and strain. Uses, fyc. This decoction is astringent, and was once much celebrated as a remedy for scurvy and some other cutaneous diseases. “ It is the only remedy which proves efficacious in that disease, when the ulcers are healed, and the patient is attacked with asthma.” (Linnaeus, on the scurvy of the Laplanders.) DECOCTION OF GUAIACUM. Syn. De¬ coction of the Woods. Dec. Guaiaci, (P. E.) Prep. Guaiacum turnings §iij ; sassafras, rasped, (chips,) and liquorice root, bruised, of each ; raisins §ij; water 1 gallon ; boil the guaiacum and raisins with the water down to 5 pints, adding the liquorice and sassafras towards the close; then strain. DECOCTION OF GUAIACUM, COM¬ POUND. Syn. Dec. of the Woods. Dec. Guaiaci compositum, (P. D.) Prep. Guaiacum wood (rasped) jiij: sassafras shavings 3x; liquor¬ ice root, bruised, §iss; water 10 old wine pints. Boil the guaiacum in the water until the liquid be 8 reduced to then add the liquorice and sassa boil a little longer and strain Dose. A teacupful 3 or 4 times daily, or oft ,r diseases of the urinary organs. (DECOCTION OF MEZEREON. Syn. It?. Mezerei, (P. D. and E.) Prep. Mezereon if, in chips, 3ij; liquorice root, bruised, §ss; ? er 1 quart, (3 old wine pints, P. D.;) gently l. to 1^ pint, (2 old wine pints, P. D.,) and s| in. Dose. f^iij to a teacupful, two or three times a , in chronic rheumatism, scrofula, lepra, and io other cutaneous affections. Much boiling fil¬ es the virtues of mezereon. iJECOCTION OF OAK BARK. Syn. Dec. tzneus. Prep. Oak bark 3x; water 1 quart; I to one-half, and strain. Jses, fyc. Astringent. It is used as a gargle in grated sore throat, relaxation of the uvula, &c., «d as a wash and injection in piles, leucorrhcea, Inorrliages, prolapsus ani, &c. , DECOCTION OF PAREIRA BRAVA. Syn. 1c. Pareir.e. Prep. (Brodie.) Pareira root 3v ; jter 3 pints ; boil to one-third, iDECOCTION OF POMEGRANATE. Syn. jC. Granati. Prep. I. (P. L.) Pomegranate k 1 3 ij; water H pint; boil to a pint, and strain. I. (P. Cod.) Bark of the pomegranate root 3 ij; ter 14 pint; boil gently to f§xvj. 1IL (Collier.) Bark of the root 3‘j ? water 1 11 ; boil to one-half. This is the common form d in India. Remarks. These decoctions are astringent, pur- ive, and vermifuge. Those prepared from the t, possess the latter property in the highest de- re. Dr. Collier recommends the whole of the 1 1 preparation to be given at 2 doses, at the in- val of 2 hours. It purges, and in 5 or 6 hours quently expels the worm ; if this does not take ce, it should be persevered in. “ Look for the >d of the t®nia, (worm ;) for if that is not ex- led, you have done nothing.” (Collier.) DECOCTION OF PYROLA. Syn. Dec. Winter-Green. Dec. Pyrol.e. Dec. Chim- UL.E, (P. L.) Prep. Winter-green §j; distilled ter 1$ pint; boil to a pint, and strain. Dose. 1 2 oz. in dropsy, either alone or combined with am of tartar. DECOCTION OF POPPIES. Syn. Dec. Papaveris, (P. L.) Prep. Poppy heads, sliced, §iv ; water 2 quarts ; boil 15 minutes, and strain. Use, a\ 0 but very little sediment, and will keep for any length of time uninjured. Some manufacturers, instead of washing the roots, give it a second and third water, boiling it each time, and evaporatm 0 the mixed liquors. 31 DEC 242 DEC Remarks. 1 drachm of this decoction, mixed with 7 drachms of water, forms a similar prepara¬ tion to the Decoctum Sarzoe of the Pharmacopoeia, and is now very frequently substituted for it in dispensing. (See Sarsaparilla.) DECOCTION OF SARSAPARILLA, COM¬ POUND. Syn. Lisbon Diet Drink. Compound Decoction of Sarsaparilla and the Woods. De¬ coctum Lusitanicum. Dec. Sarsaparilla com- tositum, (P. D.) Dec. Sarza comp., (P. L.) Prep. Decoction of sarsaparilla (boiling) 4 pints; sassa¬ fras chips, guaiacum, (rasped,) liquorice root, (bruised,) of each 5x ; mezereon root 3iij; boil for 15 minutes, and strain. Dose, ^-c. 4 to 6 oz. 3 or 4 times a day, either along with or after a mercurial course, in chronic rheumatism, lepra, psoriasis, and several other skin diseases. It is alterative and diaphoretic; during its use the skin should be kept warm. See the preceding articles, and Sarsaparilla, in its al¬ phabetical order. DECOCTION OF SARSAPARILLA, COM¬ POUND, (CONCENTRATED.) There is a very considerable trade done in this article, in con¬ sequence of the compound decoction of sarsapa¬ rilla being very commonly ordered in prescriptions, and taken in large doses. When mixed with 7 times its weight of water, it forms a similar prepa¬ ration to the Decoctum Sarzoe compositum, P. L.; and is very 7 generally substituted for it in dispens¬ ing. When honestly and skilfully prepared, it is really a most convenient and valuable article ; it is, however, more frequently met with of an infe¬ rior quality, and as the difference is not readily distinguished by mere ocular examination, it would be better for the dispenser to avoid employing it, unless it be ordered. The following formula is that employed by one of the largest metropolitan drug-houses, which is proverbial for the superior quality of their decoction of sarsaparilla. Prep. Red Jamaica sarsaparilla 96 lbs.; meze¬ reon root 9 lbs.; liquorice root (bruised) 16 lbs. Proc. These are packed into a clean copper pan, and two or three boards with as many £ cwt. iron weights placed thereon ; water is now run in, to about 10 inches higher than the ingredients, and heat is applied until ebullition commences. The materials are now allowed to macerate without boiling for about 6 hours, when the weights and boards are removed, and the liquid is gently boiled for 1 hour, care being taken to add fresh water from time to time, so as to keep the whole well covered. The decoction is next run off, and set evaporating as quickly as possible ; the ingredients are then washed with boiling water, by allowing it to descend from a species of shower-bath, after the manner of “ sparging,” described under “ Scotch ale.” This is repeated until the water runs off nearly colorless. The whole of the liquid is now evaporated without delay, until reduced to 8\ gallons,, when, after cooling, 2 drachms of es¬ sential oil of sassafras, dissolved in 2 gallons of rectified spirit of wine, are added, and afterwards, I pint of essence of guaiacum. The liquid is then placed in a suitable sized barrel, set upon its head, fitted with a small cock, (not placed too near the bottom,) and allowed to repose for a week, by which time it becomes clear and brilliqnt. Remarks. To conduct this process successfully, several large copper pans are required; one which, to boil the ingredients in, must be cap; of containing from 120 to 150 gallons at least, the remainder sufficiently large to receive ; liquors drawn off. The evaporation and decoc 1 should also be conducted by steam-heat. A v excellent plan adopted by some houses is, to \ ploy large wooden vats, and to apply the hea 1 means of pipes laid along the bottom, and sup;; with high-pressure steam: This method is t expensive than the use of double steam pair above. When essence of guaiacum is not u 24 lbs. of guaiacum shavings, from which the has been sifted, are boiled with the other in, dients instead. (See Sarsaparilla.) DECOCTION OF SENEGA ROOT. & Dec. of American Snakeroot. Dec. Sene! (P. L.) Prep. Seneka root 3x; water 2 piij boil to one-half, and strain. Dose, f^iss to f^iij, three or four times daily: humoral asthma, chronic cough, dropsy, Ac. is stimulant, expectorant, and diuretic, ant large doses, emetic and cathartic. It is the a dote employed by the Senegaro Indians aga! the bite of the rattlesnake. (Dr. Tennant.) ' DECOCTION OF SQUILLS, COMPOU; Syn. Dec. Scilla comp. Prep. (P. U. S.) Sqj 3iij; juniper berries lyiv ; snakeroot §iij; w lb. iv; boil to one half, strain, and add of sv spirits of nitre f^iv. DECOCTION OF STARCH. Syn. Mi lago Amyli, (P. L. 1788-1824.) Dec. Am (P. L. 1836.) Prep. Starch 3iv; water 1 p mix gradually and boil for a short time. Use. an enema in dysentery, diarrhoea, and excoriat of the rectum. DECOCTION OF STEMLESS MI VETCH. Syn. Dec. Astragali. Prep. (P. C Root of the astragalus escapus 3x ; water 3 pit boil to 1 quart. Dose. The whole to be ta within the 24 hours. Alterative, Ac. DECOCTION, STRENGTHENING. & Tonic Decoction. Prep. I. Peruvian b: bruised, §ss; Virginian snakeroot 3ij; vvate pint; boil to one half, strain, and add spirit! cinnamon §iss ; diluted sulphuric acid §iss. D 2 oz. two or three times a day. II. Decoction of bark §v ; tincture of bark e aromatic confection 3j ; sal volatile 3j. 7 Dost or 2 tablespoonfuls night and morning. DECOCTION OF SUET. Syn. Artific Goat's Milk. Dec. Sevi. Prep. (Dr. Cumm Tie some chopped mutton suet in a piece of inus and simmer it for a short time in milk. DECOCTION, SYDENHAM’S WHY Syn. Hartshorn Drink. Mistura Cornu U Prep. Prepared burnt hartshorn 3jij ; gum an §j; water 3 pints; boil to 1 quart and strain. 3 cilaginous; demulcent. DECOCTION OF TAMARINDS. & Dec. Tamarindorum. Prep. Tamarinds 3 water 1 pint; boil for 5 minutes and strain, pleasant drink in fevers, asthma, chronic cou<: Ac. DECOCTION OF TAMARINDS A 1 SENNA. Syn. Dec. Tamarindorum cum S na, (P. E. 1744.) Tamarinds 3vj ; cream of tai 3ij ; water fjjxxiv ; boil in a glazed earthen ve: until reduced to fjjxiv; then infuse therein for DEC • 243 DEC is, senna 3iv; strain, and add sirup of violets Purgative. IBCOCTION OF TAR. Syn. Tar Water. Ihcis uauiD.E. Prep. Tar 1 oz.; water 1^ ; boil to 1 pint. CCOCTION OF TORMENTIL. Syn. Tormentilje, (P. L.) Prep. Tormentil root, ed, 5 'j 1 water 1 ^ pints; boil to 1 pint and i. Astringent. Dose. 2 to 4 tablespoonfuls irrhcca, &c. ECOCTION OF VERBENA. Syn. Dec. ikv.e. Prep. Verbena (vervain) 2 oz.; wa- i pints; boil to 1 pint and strain. marks. The verbena officinalis was forrner- ghly recommended by Etmuller, Hartman, laen, Morley, and others, in scrofula, cepha- i, &c., but afterwards fell into neglect. More illy, a decoction of the plant has been highly led by Boshauov as an anti-febrile. ECOCTION, VULNERARY. Syn. Dec. .ejurium. Prep. (E. H.) Ground ivy, and 1-leaved plantain, of each ^ss ; water 3 pints ; o 1 quart, strain, and add sugar ^ss. ECOCTION OF WALNUT BARK. Syn. Juglandis. Prep. (P. Gen.) Green bark of uts §j; water 1 pint; boil for 15 minutes drain. ECOCTION OF WALL-PELLITORY. Dec. Parietarize. Prep. (Ratier.) Root of pellitory §j; water lJ^ pints; boil to 1 pint. A OCTION OF WHORTLEBERRIES. Dec. Uv.e Ursi, (P. L.) Prep. Whortleber- ivos, bruised, ; water 1 ^ pints; boil to 1 ind strain. isc. I to 4 tablespoonfuls, in phthisis and pu- t affections of the urinary organs. 1COCTION OF WILLOW BARK. Syn. Salicis. Prep. (Wilkinson.) Willow (salix lia) bark, bruised, ^‘ ss ? macerate in water for 6 liours, then boil for 15 minutes and i- Tonic, astringent, and febrifuge. ECOCTION OF WOODY NIGHT- DE. Syn. Dec. of Bitter-sweet. Dec. amabje, (P. L.) Prep. Stalks of the herb, I, 3x; water 1 J pints; boil to 1 pint and i. ise. 1 to 3 oz. It is diaphoretic, diuretic, and 1 »tic, and is given in dropsy, asthma, and scv- 1 scaly skin diseases. Its narcotic action may ' viated by the addition of £ an oz. of com- 1 1 spirits of lavender. (Collier.) X’OCTION OF WORMSEED. Syn. Dec. * onici. Prep. Wormseed, bruised, 3 ij ; water 11 ; boil down to f^xyj, and strain. Stomachic, ' ifuge. It is principally used as an injection r st ascarides. 1 XOCTION OF YELLOW MULLEIN. Deo. Verbasci TiiArsi. Prep. (Dr. Home.) •w mullein Jj; water 1 pint; boil for a short ^COLORATION. The blanching or loss « natural color of any substance. Sirups, nauy animal, vegetable, and saline solutions, ecolored or whitened by ugitation with ani- ^iharcoal, and subsequent subsidence or Ultra- q Mauy fluids rapidly lose their natural color ijpoeure to light, especially the direct rays ol 'fun. In this way, castor, nut, poppy, and 4al other oils, are whitened. By the joint action of light, air, and moisture, cottons and linens are commonly bleached. The peculiar way in which light produces this effect, has never been satisfactorily explained. That it is not de¬ pendent on the absorption of oxygen, appears evident, from the fact, that contact with air is not always necessary. I find that raw castor oil, ex¬ posed to the sun in a bottle closely corked, will whiten with as much rapidity as that in another similar sized bottle, placed beside it and left un¬ corked. There is, however, a small quantity of gaseous matter given off, which has an odor re¬ sembling carbureted hydrogen; but in the open bottle, oxygen is continually absorbed, certain oily acids formed, and some impure carbonic acid evolved. When this action is permitted to go on for some time, the oil becomes thick and rancid, but may bo partially restored to its former state, by filtration through coarsely-powdered and fresh¬ ly-burnt animal charcoal. The latter substance is commonly employed to deprive fish oils of their disagreeable odor, as Avell as to lessen their color. The decoloration of textile fabrics and solid bodies generally, is called bleaching. (See Oils, Tal- loav, Sirup, Sugar, &c.) DECOMPOSITION. Syn. Decomposition, ( Fr.) Zersetzung, ( Ger .) In Chemistry. The resolution of compounds into their elements, or the alteration of their chemical constitution in such a manner that new products are formed.—Thus: the gas that illuminates our streets, is the result of the decomposition of pit-coal; and vinegar and brandy, the result of the decomposition of the sac¬ charine matter of grape juice. The decomposition of bodies may be cither simple or complicated, ac¬ cordingly as one or more compounds are produced. —Thus: when the vapor of water, (steam,) which is a compound of 8 parts of oxygen and 1 of hy¬ drogen, is passed over red-hot iron, the latter unites with the oxygen, and the hydrogen is liberated in an uncombined state. This resolution of the ele¬ ments of one body, and the formation of a new compound, is called by chemists, simple or single decomposition. The above change may be rep¬ resented by the following diagram :— Materials. Vapor of Water Iron. Composition. Hydrogen . Oxygen . . Iron . . . . Products. Hydrogen gas Oxide of Iron. When, however, two bodies suffer mutual altera¬ tion, and an interchange of their elements takes place, producing new compounds, it is called dou¬ ble decomposition. Thus: when sal ammoniac and chalk are mixed together and distilled, as in the preparation of smelling salts, (sesquicarbonate of ammonia,) the hydrochloric acid of the former unites to the lime of the latter, forming hydrochlo¬ rate of lime ; while the ammonia of the sal ammo¬ niac unites with the carbonic acid of the chalk, form¬ ing sesquicarbonate of ammonia, which passes over and is condensed in the receiver. This mutual de¬ composition is exhibited in the follotving diagram: Materials. Composition. Products. Sal Am- ) HydrochloricAcid i moniac ) Ammonia . . j [ Hydrochl. of Lime. „ s Lime. > ) Sesquicarbonate of I Carbonic Acid ) For the sake of simplicity, 110 notice is taken in DEC 244* DEC the above diagram of the water formed by the hy¬ drogen of the hydrochloric acid and the oxygen of the lime, one portion of which is dissipated along with an atom of ammonia, and ahother is condensed along with the newly-formed carbonate of ammonia. An intimate acquaintance with the order in which decompositions take place among com¬ pounds, is of vast importance to the chemical man¬ ufacturer, and, in fact, forms the ground-work of operative chemistry. The tyro in this art is, there¬ fore, recommended to pay especial attention to the subject. A knowledge “ of the elective affinities of bodies, simple and compound, imparts to its pos¬ sessor an irresistible power over the unions and dis¬ unions of the elements, which he can exercise with certainty in effecting innumerable transforma¬ tions in the arts.” (Ur©.) The following tables will be found to contain much valuable informa¬ tion on this subject, in a very condensed form, and will enable the reader to understand the nature of many of the decompositions that take place in the chemical operations detailed in this work, as well as to anticipate the effects resulting from the ad¬ mixture of numerous substances. I. Table of simple Affinity. The following table, drawn up from the re¬ searches of Geoffroy, Bergman, Vauquelin, Four- croy, and others, has been arranged in alphabeti¬ cal order for the convenience of reference. The substance, the attractions of which are to be shown, is placed at the commencement of each paragraph, and the substances to which it has an attraction, follow in the order of the forces of attraction. Acetic Acid. Baryta ; Potassa ; Soda ; Stron- tia; Lime; Ammonia; Magnesia ; Metallic oxides ; Glucina; Alumina; Zirconia. Alcohol. Water; Ether ; Volatile oil; Alkaline sulphurets. Alumina. Acids —Sulphuric, Nitric, Hydrochlo¬ ric, Oxalic, Arsenic, Fluoric, Tartaric, Suc¬ cinic, Mucic, Citric, Phosphoric, Lactic, Benzoic, Acetic, Boracic, Sulphurous, Nitrous, Carbonic, Hydrocyanic. Ammonia. Acids —Sulphuric, Nitric, Hydrochlo¬ ric, Phosphoric, Fluoric, Oxalic, Tartaric, Ar¬ senic, Succinic, Citric, Lactic, Benzoic, Sulphur¬ ous, Acetic, Mucic, Boracic, Nitrous, Carbonic, Hydrocyanic; Oil; Water; Sulphur. Arsenic Acid. The-same as Fluoric Acid, omit¬ ting Silica. Baryta. Acids —■Sulphuric, Oxalic, Succinic, Fluoric, Phosphoric, Mucic, Nitric, Hydrochlo¬ ric, Suberic, Citric, Tartaric, Arsenic, Lactic, Benzoic, Acetic, Boracic, Sulphurous, Nitrous, Carbonic, Hydrocyanic ; Sulphur ; Phosphorus; Water; Fixed Oils. Benzoic Acid. White oxide of arsenic ; Potassa; Soda; Ammonia ; Baryta ; Lime ; Magnesia; Alumina. Boracic Acid. The same as Fluoric Acid, omit¬ ting Silica, and adding Water and Alcohol. Camphoric Acid. Lime; Potassa; Soda ; Ba¬ ryta ; Ammonia ; Alumina ; Magnesia. Carbon. Oxygen ; Iron; Hydrogen. Carbonic Acid. Baryta ; Strontia ; Lime ; Po¬ tassa ; Soda ; Magnesia ; Ammonia; Glucina ; Zirconia; Metallic oxides. Citric Acid. Same as Oxalic acid, excii that Zirconia should be inserted after, li mina. Fixed Oils. Lime; Baryta; Potassa; ; Magnesia; Oxide of Mercury; Metallic o Alumina. Fluoric Acid. Lime; Baryta; Strontia; nesia; Potassa; Soda; Ammonia; Ghji Alumina ; Zirconia ; Silex. Hydrochloric Acid. The same as Nitric .-i excepting that Ammonia should stand is: Magnesia, Hydrocyanic Acid. Baryta ; Strontia; Po sa Soda ; Lime ; Magnesia ; Ammonia. Hydrogen. Oxygen; Sulphur; Carbon; os pliorus; Nitrogen. Lactic Acid. The same as Acetic acid. Lime. Acids —Oxalic, Sulphuric, Tartaric, au cinic, Phosphoric, Mucic, Nitric, Hydroc ric Suberic, Fluoric, Arsenic, Lactic, Citric, ilk Benzoic, Acetic, Boracic, Sulphurous, N Carbonic, Hydrocyanic ; Sulphur ; Phospi Water; Fixed oil. Magnesia. Acids —Oxalic, Phosphoric, Snlf fir Fluoric, Arsenic, Mucic, Succinic, Nitric'" drochloric, Tartaric, Citric, Malic, Lactic zoic, Acetic, Boracic, Sulphurous, N Carbonic, Hydrocyanic; Sulphur. Nitric Acid. Baryta ; Potassa ; Soda; Str Lime; Magnesia; Ammonia; Glucina; mina ; Zirconia ; Metallic oxides. Nitrogen. Oxygen ; Sulphur ; Phosphorus;!; drogen. Oxalic Acid. Lime; Baryta; Strontia; if nesia ; Potassa ; Soda ; Ammonia; Alu' Metallic oxides ; Water ; Alcohol. Oxide of Antimony. Acids — Gallic, f chloric, Benzoic, Oxalic, Sulphuric, Nitric taric, Mucic, Phosphoric, Citric, Succinic, ric, Arsenic, Lactic, Acetic, Boracic, Pro- cyanic ; Fixed alkalis ; Ammonia. Oxide of Arsenic. Acids —Gallic, Hyd ric, Oxalic, Sulphuric, Nitric, Tartaric, phoric, Fluoric, Succinic, Citric, Aceticm drocyanic ; Fixed alkalis; Ammonia; oils; Water. Oxide of Copper. Acids —Gallic, Oxalic, «- r taric, Hydrochloric, Sulphuric, Mucic, rk Arsenic, Phosphoric, Succinic, Fluoric, ®> Lactic, Acetic, Boracic, Hydrocyanic, Car,i Citric, Lactic, Acetic, Boracic, Hydroc uf Carbonic. Oxide of Lead. Acids —Gallic, Sulphuric cic, Oxalic, Arsenic, Tartaric, Phosphoric Ip drochloric, Sulphurous, Suberic, Nitric, F nc ‘ Citric, Malic, Succinic, Lactic, Acetic, Be > IC | Boracic, Hydrocyanic, Carbonic; Fixed I s ! Ammonia. Oxide of Mercury. Acids —Gallic, Hydr n® - ric, Oxalic, Succinic, Arsenic, Phosphoric " u ' phuric, Mucic, Tartaric, Citric, Malic, Su ur ' DEC 245 DEC oil Nitric, Fluoric, Acetic, Benzoic, Boracic, iilrocyanic, Carbonic. mi of Platina. Acids —Gallic, Hydrochloric, Nic, Sulphuric, Arsenic, Fluoric, Tartaric, Pbphoric, Oxalic, Citric, Acetic, Succinic, b rocyanic, Carbonic ; Ammonia, xi of Silver. Acids —Gallic, Hydrochloric, 0 lie, Sulphuric, Mucic, Phosphoric, Sulphur- oi Nitric, Arsenic, Fluoric, Tartaric, Citric, L tic. Succinic, Acetic, Hydrocyanic, Carbon¬ ic Ammonia. xi of Trx. Acids —Gallic, Hydrochloric, S ihuric, Oxalic, Tartaric, Arsenic, Phosphor¬ ic \itrie, Succinic, Fluoric, Mucic, Citric, Lac- ti'Acetic, Boracic, Hydrocyanic ; Ammonia, xij of Zinc. Acids — Gallic, Oxalic, Sulphu- n Hydrochloric, Mucic, Nitric, Tartaric, P>phoric, Citric, Succinic, Fluoric, Arsenic, Ltic, Acetic, Boracic, Hydrocyanic, Carbon¬ ic] Fixed alkalis; Ammonia, x. Carbon; Charcoal; Manganese ; Zinc ; ; Tin; Antimony; Hydrogen ; Phosphorus ; Sihur; Arsenic; Nitrogen; Nickel; Cobalt; C per; Bismuth; Caloric ? Mercury ; Silver; inious acid; Nitrous oxide; Gold; Plati- n i ; Carbonic oxide ; Hydrochloric acid ; ite oxide of manganese; White oxide of :n.* * Titanium ; Manganese ; Zinc; Iron ; ; Uranium; Molybdenum ; Tungsten ; Co- ; Antimony ; Nickel; Arsenic ; Chrome ; I autii; Lead; Copper; Tellurium ; Platinum; ~ curj’; Silver; Gold. uoric Acid. Baryta ; Strontia ; Lime ; Po- i; Soda; Ammonia; Magnesia; Glucina ; inina; Zirconia; Metallic oxides; Silica. tiORors Acid. Lime; Baryta ; Strontia ; issa; Soda; Ammonia ; Glucina; Alumina ; onia; Metallic oxides, itoais. The same as Sulphur. >a. The same as Ammonia. Fluoric acid; Potassa. The same as Ammonia. tia. Acids —Sulphuric, Phosphoric, Oxalic, Itaric, Fluoric, Nitric, Hydrochloric, Succin- PB. uquelin’* table of the affinity of the metals for oxy- :>rdmir to the difficulty with which their oxides are ■ isud by heat. ic, Acetic, Arsenic, Boracic, Carbonic; Wa¬ ter. Suberic Acid. Baryta; Potassa ; Soda ; Lime ; Ammonia ; Magnesia; Alumina. Succinic Acid. Baryta ; Lime ; Potassa ; Soda ; Ammonia; Magnesia; Alumina ; Metallic ox¬ ides. Sulphur. Potassa; Soda; Iron; Copper; Tin ; Lead; Silver; Bismuth ; Antimony ; Mercury; Arsenic; Molybdenum. Sulphuric Acid. Baryta; Strontia; Potassa ; Soda ; Lime ; Magnesia ; Ammonia ; Glucina; Yttria ; Alumina ; Zirconia; Metallic oxides: Sulphurous Acid. Baryta; Lime; Potassa; So¬ da ; Strontia; Magnesia; Ammonia; Glucina ; Alumina ; Zirconia ; Metallic oxides. Sulphureted Hydrogen. Baryta; Potassa ; So¬ da ; Lime ; Ammonia ; Magnesia ; Zirconia. Tartaric Acid. Same as Oxalic acid. Tungstic Acid. The same as Fluoric acid. II. Table of the order of Decomposition among some of the Metallic Oxides, according to the researches of Prof. Persoz. NITRIC ACID. MURIATIC ACID. Oxide of magnesium. “ silver. “ cobalt. “ nickel. Protoxide of cerium. Oxide of zinc. Protoxide of manganese. Oxide of lead. “ cadmium. “ copper. “ glucinum. “ aluminum. “ uranium. “ chromium. Protoxide of mercury. Oxide of mercury. “ iron. “ bismuth. Oxide of magnesium. “ chromium. “ nickel. Protoxide of mercury. “ cerium. Oxide of zinc. Protoxide of manganese. “ iron. “ uranium. “ copper. “ tin. Oxide of glucinum. “ aluminum. “ uranium. “ chromium. “ iron. “ tin. “ bismuth. “ antimony. *** Oxide of copper separates the oxides of alu¬ minum, uranium, chromium, titanium, and vana¬ dium, from all the oxides which are precipitable, as sulphurcts by hydrosulphuret of ammonia. III. Table of the Sequences of the Bases with the different Acids, l>y Dr. Young. nil ixtures of the aqueous solutions of two salts, each aciu remains united to the base which stands nearest to it in this Table. 4 'm SULPHURIC ACID. Baryta Strontia uj.. Lime E,* ) Potassa 7?) Soda (Mercury ?) (Iron ?) . 1 Magnesia !* f Aminoniat .'VI J Glucina . Aluminaf Zirconia (Copper?) Slei >i»i M .I3C Ur P** l ItTI Baryta Baryta Baryta Baryta Potassa Baryta Potassa Potassa Potassa Potassa Soda Strontia Soda Soda Soda Soda . Baryta Lime Ammonia Strontia Strontia Strontia Strontia Potassa Strontia Ammonia Ammonia? Ammoniall Ammonia" Soda Magnesia} Magnesia Magnesia? Magnesia Lime Magnesia. Glucina Glucina Glucina Lime Magnesia Ammonia Alumina Alumina Alumina Glucina Glucina Glucina Zirconia Zirconia Zirconia Alumina Alumina Alumina Lime Lime Lime Zirconia Zirconia Zircouia Baryta Potassa Soda Ammonia Strontia. Magnesia Glucina Alumina Zirconia Lime? Lead Mercury { Iron Potassa Soda Magnesia Lead Zinc Copper in* Muriatic Phosfi oric Fluoric Sulphurous Boracic Carbonic Nitrous Phosphorous Acetic inonm stands above magnesia when cold. + A triple salt is formed. . , , nhove ammonia. • m Ps magnesia ought to stand lower. ? A compound salt is formed, and when hot, magnesia stands above amm Jpmy says that sulphate of strontia is decomposed by borate of ammonia, ui beat, ammonia stands below lime and magnesia. DEM 246 DEN DEFECATION. Syn. Defecation, (FY.) Klaren, (Ger.) From Eat. de and fax, dregs. In chemistry, the separation of a liquid from its faeces or impurities. This is usually performed by subsidence and decantation, and is commonly ap¬ plied to the purification of saline solutions, on the large scale, in preference to filtration ; than which it is both more expeditious and inexpensive. DEFLAGRATION. Syn. Deflagration, (FY.) Verpuffung, (Ger) Deflagratio, (Lat., from deflagro, to burn.) In chemistry, the rapid combustion of any substance, for the purpose of producing some change in its composition, by the joint action of heat and oxygen. The process of oxidizing substances by means of nitre, is common¬ ly called deflagration, and is performed by project¬ ing a mixture of equal parts of the nitrate and the inflammable or oxidizable body into a red-hot cru¬ cible, in small portions at a time. Several articles mentioned in this work are prepared in this way. DELIQUESCENCE. Syn. Zerfliessen, (Ger.) Diliquescentia, (Lat., from diliquesco, to melt down.) The attraction of the moisture of the atmosphere, and solution therein. The term is applied to certain salts, that by exposure gradu¬ ally assume the liquid state. Such salts are said to be deliquescent. DELPHINE. Syn. Delpiiina. Delphinia. Delphinium. An alkaloid, discovered by Las- saigne and Feneulle in the delphinium staphysa- gria, or stavesacre. Prep. I. The husked seeds are ground to pow¬ der, boiled in a little water, and pressed in a cloth. The filtered decoction is then boiled for a few min¬ utes with a little pure magnesia, and refiltered, and the residuum, after being well washed, is dis¬ solved in boiling strong alcohol, which dissolves out the alkali, and gives it up again by gentle evaporation and cooling. II. Digest the bruised but unshelled seeds in di¬ lute sulphuric acid, strain, precipitate with carbon¬ ate of potassa, and digest the precipitate in alcohol as before. Prep., Uses, tj-c. A semi-crystalline white odorless powder, having an acid bitter taste. It is scarcely soluble in water, but dissolves in ether, and readily in alcohol. It forms salts with the acids, which are very bitter, and crystallize with difficulty. As commonly procured, it is mixed with an acrid resin called staphysain. (Couerbe.) Its alcoholic solution produces a burning and tin¬ gling sensation, when rubbed on the skin, and a similar sensation is produced in various parts of the body, when it is taken in doses of a few grains. It has been exhibited in neuralgia and rheumatism, by Dr. Turnbull. DEMULCENTS. (From demulceo, I sooth.) Bland, emollient substances that obviate irritation by covering the exposed part, and protecting it from the action of acrid matter. The principal demulcents are, gum arabic, gum tragacanth, lin¬ seed, liquorice, arrow-root, pearl barley, isinglass, almonds, spermaceti, almond and olive oils, and most mucilaginous and oily substances. For in¬ ternal use these are made into mucilages, decoc¬ tions, emulsions, or milks, with water, and form suitable beverages in dysentery, diarrhoea, catarrh, diseases of the urinary organs, and all other dis¬ eases where diluents are useful. DENSITY. (From densus, thick.) The tity of matter contained in a given space, commonly used synonymously with specific ' B ity. Thus, quicksilver is said to have a density than copper, and alcohol a less than oil of vitriol. DENTIFRICE. (Dentifricum, Lat., giiHr dens, a tooth, and frico, I rub.) Substance^ plied to the teeth, to cleanse and beautify 'I'he most usual form of dentifrices is that of der; but washes and electuaries are also ;V times employed. The ingredients employe a dentifrices should not be too hard or gritty* they injure the enamel of the teeth ; nor sjtld : they be too soft or adhesive, for in that caseje) would adhere to the gums, and be disagreed Finely-powdered pumice-stone is one of those b- stances that act entirely by mechanical attM and is hence an objectionable ingredient in l:h> powder, intended for daily use. It is, honj very generally present in the various fdve dentifrices, which are remarkable for their action in whitening the teeth. Finely-pow ; unwashed off will be less conspicuous, persons employ soluble substances as tooth ■* ders, which are free from the above obje* Thus, sulphate of potash and cream of tart: 4 used for this purpose, because of the grittin “ their powders and their slight solubility in ' il Phosphate of soda and common salt are alsi 15, ployed as dentifrices, and possess the advantu® being readily removed from the mouth by up® of a little water. Among those substances.4 chemically decolor and remove unpleasant 'j4 the only piles employed as dentifrices are ch; ,,a j and the chlorides of lime and soda. The have already noticed ; the others may be us “J brushing the feeth with water, to which a lit! ® their solutions has been added. A very solution of chloride of lime is commonly emp by smokers to remove the odor and color im{ by tobacco to the teeth. Electuaries nia honey and astringent substances are freqiyJ of DEX 247 DIA oyed in diseases of the gums. The juice of common strawberry has been recommended 1 elegant natural dentifrice, as it readily dis- s the tartareous incrustutious on the teeth, inparts tin agreeable odor to the breath. (See CTHARY.) EPILATORY. Syn. Depilatoire, (Fr.) I.VAHE.NSMITTEL, (Ger.) DePILATORIUS, {hat., de, from, and pilus, the hair.) A term ap- to any application that removes hair from the an skin. Depilatories act either mechanical- chernically. To the first belong adhesive ers, that on their removal from the skin bring f the hair with them; equal parts of pitch -esin, spread on leather, have been used for this ose. To the second class belong those sub- les which act upon the bulbous roots of the , and destroy their vitality. The former me- is more painful, but less dangerous, than the t one. The following are the principal depil¬ es at present employed in the fashionable i ( Delcroix’s Poudre Subtile.) Prep. Orpi- ; 1 part; finely-powdered quicklime and starch, ch 11 parts ; mix. Hnarks. It should be kept from the air. For make it into a paste with a little warm water, apply it to the part, previously shaved close, ion as it has become thoroughly' dry, it may ashed off with a little warm water. (■Oriental Rusma .) Prep. Quicklime 2 oz.; ncut i oz.; strong alkaline lye 1 lb.; boil to- er until a feather dipped into it loses its flue, applied to the skin, previously soaked in warm r, by gentle friction, for a very short time, wed by washing with warm water. This is if the most certain and powerful depilatories but rapidly loses its strength unless kept in • 11 -stoppered glass bottle. I. {Chinese Depilatory.) Quicklime 1 lb. ; iash and sulphuret of potassium, of each 2 oz.; co them to a fine powder, and keep it in well¬ ed bottles. Use like Poudre Subtile. (P tench's Pasta Epilatoria.) Orpiment 1 , quicklime 12 parts; starch 10 parts. As (. Rayer's Depilatory .) Lime 1 oz.; carbon¬ yl of potash 2 oz.; charcoal powder 1 drachm. A. ist. This and No. Ill are preferred by those Pqms who do not approve of the use of arsenic. I. {Roseate Depilatory.) Like IV, but slight¬ ly ilored with rose-pink. II. {Turkish Depilatory.) Quicklime 7 oz.: nent 1 oz.; mix. As above. III. {Depilatory Paste.) Quicklime 1 oz.; nent and orris-root, of each, 3 drachms ; salt- > and sulphur, of each 1 dr.; soap-lees £ a evaporate to a proper consistence. It should < pt from the air. {Depilatory Soap.) Turkish depilatory soft soap, equal parts ; mix. ETERGENT, COLLIER’S. Prep. Liquor itassa f3ij; rose-water ffvss ; spirits of rose- t f?ss ; mix. Frees the head from scurf. EXTRINE. A substance formed by the n of dilute acids at the boiling temperature, 1 >y infusion of malt, at about 150° F. on starch, sembles gum. Its name is derived from the n of its solution on polarized light; it causes the plane of polarization to deviate to the right. /Spp ^ DIAMONDS, PARISIAN. These, beautiful imitations of the “priceless gem,” which have lately attracted so much attention, are made by a chemist in Paris, and are only the oxide of tin. It is to be regretted that the brilliancy which has rendered this imitation so famous, cannot be de¬ pended upon, as, after exposure for some time, they become as dull as common glass. (Mining Journal.) DIAPENTE. Prep. Laurel berries and mus¬ tard, of each 3 lbs.; gentian root 2 lbs. ; turmeric 4 lbs.; all in fine powder; mix well. Used by farriers as a tonic. DIAPHORETICS. (Diaphoreticus, Lot., from Siaipopto), I carry through.) Medicines that increase the perspiration. Those that produce this effect in a powerful degree, are generally called sudorifics. The principal diaphoretics are warm diluents, as gruel, tea, barley-water, Ac.; salts of the alkalis, as the citrates of potassa and soda, acetate and carbonate of ammonia, sal am¬ moniac, nitre, Ac. ; preparations of antimony, as tartar emetic, antimonial powder, Ac.; also Do¬ ver’s powder, opium, camphor, ipecacuanha, al¬ cohol, wine, Ac. The use of diaphoretics is indicated in most diseases accompanied by fever, and a dry skin. DIAPHRAGM. (Diaphragma, Lat., from Sia(ppda-, I separate by a partition.) This term has been applied to the porous cell or vessel that separates the fluit# containing the positive plate from the fluid that surrounds the negative plate, in constant galvanic batteries. (See Battery.) The most convenient diaphragms for all common purposes, are those composed of thin biscuit-ware; they are also frequently made of plaster of Paris, animal membrane, coarse and tightly-wove can¬ vass, Ac. Those of plaster may be easily formed by surrounding an oiled cylinder of wood with a hoop of paper, and pouring plaster of Paris, mixed up with water, into the space between the two. DIARRHCEA. (From Sia^ew, I flow through.) A purging or looseness of the bowels. The causes of diarrhoea are various, but among the most com¬ mon is tho presence of irritating matter, worms, or acidity in the stomach or bowels. In general, it will be proper to administer an aperient, for which purpose rhubarb is usually preferred. The dose may be from 20 to 30 grains, on sugar, or made into a bolus. After the due operation of this med¬ icine, opium, astringents, and absorbents may be taken with advantage. Tho first and second are indicated when great irritability exists, and the third, in cases of diarrhoea arising from the pres¬ ence of acidity. Chalk mixture, to which a few drops of laudanum have been added, or the com¬ pound powder of chalk and opium, arc excellent medicines, and will generally quiet the bowels. A small piece of catechu, or hard extract of logwood, sucked in the same way as a lozenge, is a pleasant method of taking either of those powerful astrin- gents. . DIASTASE. A peculiar substance, contained in malt, which effects the conversion of starch into dextrine and grape sugar. It may be procurej from a cold infusion of malt, by adding alcohol, which precipitates it under the form of a taste DIE 243 DIL white powder. In this state it is freely soluble in water. It appears from experiments, that 1 part of diastase will convert 2000 parts of starch into grape sugar. Malted barley is said to contain part of this substance; yet this small portion is quite sufficient to convert the starch of the malt into sugar during the operation of mashing, provi¬ ded this be properly conducted. “ The most favor¬ able temperature for this conversion is 140° to 149° Fahr. It is also of the utmost importance that the saccharification should take place as speedily as possible, so that the sugar produced may not re¬ main in contact with much gummy matter, in which case the diastase will not convert the latter into sugar. In fact, the liquefaction and sacchar¬ ification should proceed simultaneously.” (M. Gue¬ rin Varry.) Hence it would appear that the Scotch system of ale-brewing is, in this latter respect, most excel¬ lent, and if the mashing were conducted at a low¬ er temperature, would be almost perfect. It has been proved by experience, that the richest and sweetest extracts of malt are obtained by employ¬ ing water at a heat ranging from 157° to 160° F., beginning at the lowest of these temperatures. Where three mashings are made, the mean tem¬ perature of each mash should be respectively,— 145°,—160°,—175° F. (See Brewing, and Fer¬ mentation.) DIET. “ The dietetic part of medicine is no inconsiderable branch, and deserves a much great¬ er share of regard than it commonly meets with. A great variety of diseases might be removed by the observance of a proper diet and regimen, with¬ out the assistance of medicine, were it not for the impatience of the sufferers. On all occasions, it may come in as a proper assistant to the cure, which sometimes cannot be performed without a due observance of the non-naturals.” The follow¬ ing tables will convey to the reader the meaning of the terms, low diet, full diet, &c. Low Diet. Breakfast and Tea. —Warm new milk and wa¬ ter ; weak black tea, its astringent properties cor¬ rected by a due addition of milk. Gruel, toasted bread, at least one day old, and without butter. Rusks sopped in the above fluids. Dinner. —Gruel, new milk and arrow-root, sago, or tapioca ; chicken and veal broths ; roasted ap¬ ples ; light bread puddings. Pastry of every de¬ scription must be avoided. Supper. —Gruel, arrow-root. Occasional drinks. —Filtered or spring water 5 toast-and-water made with toasted bread or brown¬ ed biscuit: barley-water; whey ; lemonade, of subdued acidity. Sweet oranges may be freely taken, if the sense of thirst be oppressive. Middle Diet. Breakfast and Tea. —Same as in low diet, with the addition of mixed tea. Luncheon, (if required.)—A cup of arrow-root, sago, tapioca, with biscuit, or two or three bars of toasted (stale) bread ; or these with oranges. Dinner. —In addition to “ low diet,” boifed chick¬ ens ; calves’ and sheep’s feet, stewed; mutton broth; beef tea; boiled soles, whiting, turbot, &c.; lamb; potatoes, asparagus, light bread or rice pud¬ ding, roasted apples. After the repast, may be ta- | ken one glass of port, old sherry, or madeira wii diluted with at least twice its quantity of water. Supper. —A cup of gruel, sago, tapioca, or ; row-root. Full Diet. Breakfast and Tea. —Same as in “mid; dietin addition to which may be taken coffee chocolate. Stale or toasted bread, sparingly bi tered. Luncheon. —A biscuit and a glass of table-;: or porter. Dinner. —The “ middle diet” bill of fare may augmented by mutton-chops, rump-steaks, ro;| or boiled fresh meats, fruit pies, (avoiding the pt try,) baked or boiled rice or tapioca puddings. .1 this meal table-beer or porter may be taken ! common drink, and after it, one or two glasses I port, old sherry, or Madeira. Supper. —Same as in “ middle diet.” An additional glass of wine at dinner or luncj eon, will convert this “full” into “ generou diet. Milk, Farinaceous, Vegetable, and Fruit Die: The articles of food within this range are mil eggs lightly boiled, gruel, sago, arrow-root, tapi; ca, isinglass, wheaten and barley bread, rice, p tatoes, carrots, parsnips, turnips, artichokes, pe; cauliflowers, cabbage, spinage, water-cress, cell ry. Fruit may be regarded rather as a luxg than as nutriment; however, when taken inino; eration, it is wholesome; when to excess, poiso ous. Stone fruit, as nectarines, apricots, peachc plums, and cherries, are the least digestible, ai should never be taken but when ripe ; apples ai pears are not so apt to run into the acetous fe mentation as stone fruit, but, unless ripe and we masticated, had better be eaten cooked. Orange gooseberries, (avoiding the skins,) grapes, witko the husks and seeds, currants, ripe strawberri and raspberries, follow consecutively in the ord in which they are here enumerated, the first beii most easy of digestion. Notwithstanding such a ample store of materials, the selection must < course depend upon season, appetite, and tl known effects of each upon individual constiti tions. DIETETIC COMPOSITION. Prep. Pov dered sago and patent cacao, equal parts; mi It is used like arrow root. DIGITALIN. Syn. Digitalia. Digitalin An alkali discovered by M. Royer in the digital, purpurea. Prep. Digest 1 lb. of foxglove in ether, first i the cold and then heated under pressure ; when has again become cold, filter, and distil off th ; ether, dissolve in water, and again filter; treat th solution with hydrated oxide of lead, gently svaj orate the whole to dryness, and again digest i ether. From this solution the alkali may be ofc| tained by evaporation. By repeated re-solutions 1 may be procured in a crystalline state. Remarks. As obtained above, it forms a brow mass, faintly alkaline to test paper. It is powen fully poisonous, and is said to possess the samj properties as digitalis, but in a very concentrate'; degree. DILUENTS. (From diluo, I wash away-' Aqueous liquors, so named because they increas 1 DIS 249 DIS e fluid portion of the body. Tea, barley-water, [ ater gruel, and similar articles are the most co.m- on diluents, after pure water. The copious use liquids of this class is recommended in all acute jflammatory diseases, and to promote the action diuretics and sudorifics. DIOSMIN. A bitter extractive matter obtained Braude, from buchu leaves. It is very soluble water, but not in alcohol and ether. DISINFECTANTS. Agents which destroy iasmata. The principal of these are chlorine, |ie chlorides of lime and soda, the fumes of nitric id nitrous acids, heat, and ventilation. The last Vo are the most efficient and easily applied. The jothing, bedding, Ac. of patients laboring under mtagious diseases, may be effectually disinfected y exposure to a temperature of about that of boii- g water. Neither the texture nor color of textile bricsis injured even by a heat of 250° Fahr. It a practice at some of the workhouses to bake le clothes of the paupers who have the itch, or re infested with vermin. Quicklime rapidly ab- >rbs carbonic acid, sulphureted hydrogen, and :veral other noxious gases, and is therefore com- iiouly used as a wash for the walls of buildings, j.cetic acid, camphor, fragrant pastiles, cascarilla, ad other similar substances, are frequently burnt jr volatilized by heat, for the purpose of disguising npleasant odors. The sulphates of iron and lime |ave the property of rapidly destroying noxious iffluvia. A quantity of either of these sulphates irovvn into a cesspool, for instance, will in a few lours remove the fetid smell. DISTILLATION. Syn. Distillation, (Fr.) 'IUNNTWEINBRENNEREI, (Ger.) In CHEMISTRY ‘- 1 'he evaporation and subsequent condensation of aid, by means of a still and refrigerator, or other milar apparatus. In commercial language, the nn Is applied to the manufacture of spirituous quors The discovery of the art of distillation is usu- lly ascribed to the alchemists, but there appears ) be good reason to suppose that it was known in lore remote ages to the Arabians and other eastern ations, to whom it probably descended from the ncient Babylonians. Certain it is, however, that 1 rediscovery of the process was made by some of he northern nations of Europe, and that the first \ otice of it appears in the writings of Arnoldus de j r iila Nova, and his pupil Raymond Lully, by >hom spirit, or aqua vitce, as it was called, was eclared to be “ an emanation of the deity; an lenient newly revealed to man, and destined to '•store the energies of modern decrepitude,” and hat the discovery of this fluid indicated the con- utnination of all things, and the end of the world. The process of distillation, as carried on 1 the distilleries of Great Britain, may he di¬ vided into four general operations, viz.— The ' lashing or formation of a saccharine infusion, rom certain vegetable matters, as malt, barley, ■ats, rye, &c.;— the cooling of this wort or liquor ; he fermentation or process by which the sugar of he cooled wort is converted into alcohol; and the eparation of the spirit so formed by means of a till and refrigerator. By the first operation, the naterials for the formation of the alcohol are ob- aiued; by the second, they are brought to a tem- •erature most favorable to the transformation that 32 takes place in the third, after which it only re¬ mains to free the product of the last operation from the foreign matter with which it is associated: this is done in the fourth, and, correctly speaking, constitutes the only part of the process which can be called distillation. The general principles of the first three of the preceding operations, are noticed in the articles Brewing, Diastase, and Fermentation. It will there be seen, that the amylaceous or starchy mat¬ ter of the grain is first saccharified and afterwards converted into alchohol, and that certain precau¬ tions are necessary to render the process success¬ ful and economical. In many of the distilleries of Great Britain, molasses and analogous saccharine substances are employed, in which case the vege¬ table principle (sugar) essential to the formation of alcohol, is already present, and merely requires simple solution in water of a proper temperature, to be ready to be subjected to immediate fermen¬ tation. In general, however, the sources of spirit in England are the various kinds of grain ; barley, wheat, and rye, are those commonly employed. These are ground and mixed with bruised malt in various proportions, and are mashed in a similar manner to malted grain. The fermentation is car¬ ried on until the density of the liquor ceases to lessen, or attenuate, which is determined by an instrument called a saccharometer. When this point is arrived at, it is submitted to distillation, to prevent the access of the acetous fermentation, which would lessen its alcoholic value. During the process of distilling off the spirit of the fermented “ wash” or wort, a hydrometer is employed to ascertain its strength, and as soon as the liquor that passes over acquires a certain de¬ gree of weakness, the operation is stopped and the spent wash removed. The spirits obtained by the first distillation are generally called “ low wines,'' and have a specific gravity of about ’975. By rectification or “ doubling ,” a crude milky spirit, abounding in oil, at first comes over, followed by clear spirit, which is received in a separate vessel. The process is continued until the alcoholic con¬ tent of the distilled liquor diminishes to a certain degree, when the remaining weak spirit that comes over, called “ faints ,” is caught separately and mixed with the low wines, preparatory to another distillation. The strongest spirit passes over first, and the condensed liquor gradually becomes weaker, until it ceases to contain alcohol. It will thus be seen, that by receiving in separate vessels any given portion of the product, spirit of any re¬ quired strength within certain limits may be ob¬ tained. It is found from experience, and is readily accounted for by theory, that the lower the tem¬ perature at which the distillatitui is conducted, the stronger will be the product, ami the less quantity of oil or other volatile matter will come over along with it. To promote this, it has been proposed to carry on the process in vacuo, but on the, large scale this has never been adopted. The distilla¬ tion of the “ wash ” is usually carried on in a sep¬ arate set of stills, to those employed for the rec¬ tification of the low wines. For very strong and tasteless spirit, a third, and even a fourth rectifica¬ tion takes place, conjointly with other methods to | abstract the water, and to remove any foreign ; matter that vitiates its odor or flavor. A portion DRA 250 DRA of soap is put into the still with the wash to pre¬ vent excessive frothing. The quantity of spirit obtained from various sub¬ stances, and even from pure sugar, depends upon the skill with which the several operations are con¬ ducted. By theory, pure sugar should yield 51§ of alcohol, but in practice 1 gallon of proof spirit is the utmost obtained from 10 lbs. of sugar. Ac¬ cording to Harmstaedt, 100 lbs. of starch yield 35 lbs. of alcohol, or 7 - 8 gallons of proof spirit; and 100 lbs. of the following grains, produce the ac¬ companying quantities by weight of spirit of sp. gr. •9427, or containing 45 per cent, of pure alcohol; wheat, 40 to 45§ ; rye, 36 to 42§; barley, 40§ ; oats, 36§ : buckwheat, 40jj; maize, 40§; the mean being, 3 - 47 gallons of proof spirit. It is found that a bushel of good malt yields 2 gallons of proof spirit, and that the maximum quantity of proof spirit obtained from raw grain, mashed with one- fifth or one-sixth of malt, does not exceed gai- lons per quarter. By the excise laws, the distiller is restricted in the density of his worts, to sp. gr. between 1050 and 1090; and in Scotland, between 1030 and 1075 ; nor is a distiller allowed to mash and distil at the same time. (See Alcohol, Fermentation, Still, Brandy, Gin, &c.) DIURETICS. (Diuretica, from <5ves, of each 15 drops ; mix. Another prepara- >n, made by mixing balsam of sulphur with 5 aes its weight of oil of turpentine, is also sold as uteh drops. Each of the above is diuretic, mutant, and detergent. DROPS, FIT. Syn. Soot Drops. Tinctura licjnis. Prep. Wood-soot ^ij ; subearbonate of tassa lb. ss ; sal ammoniac §j; soft water lb. iv ; ;est for three days, and strain. Said to be anti- ismodic. DROPS, GOLDEN, (DE LA MOTTE’S.) in . Bkstucheff’s Nervous Tincture. Elixir or. Chloride of iron (obtained by distilling iron rites with twice its weight of corrosive sublimate) iz.; alcohol J oz.; expose for some time to the vs of the sun. These drops have the remarkable iperty of losing their yellow color in the sun, and covering it in the shade. They are taken in at, hypochondriasis, and nervous complaints. DROPS, GINGER. Prep. Add finely-pow- tvd Jamaica ginger, or a few drops of the es- ice, or a strong infusion, to the sugar, as in Con- fionary Drops. DROPS, JESUITS’. Syn. Elixir Antivene- uh. Balsamum Polychrestum. Prep. Gum aiacum §vij ; balsam of Peru 3iv ; root of sar- >arilla §v ; spirit of wine lb. iiss ; digest for 14 ys. (See also Compound Tincture of Ben- n.) DROPS, LAVENDER. (The same as Com- m> Tincture of Lavender.) DROPS, LEMON. Prep. Confectionary drops dulnted with tartaric acid, and flavored with es- : co of lemons. They may be colored with an ls ion of turmeric. >ROPS OF LIFE, SALMON’S. Syn. V'it.e. Prep. Tincture of castor yviij ; iiinonial wine and water, of each lb. j : opium ; saffron jss ; cochineal, camphor, and nut- 1 gs, of each 3ij ; digest for 10 days. Anodyne ; 1 diaphoretic. Done. 20 to 60 drops. 1ROPS, NORRIS’S. An aqueous solution of 1 ar emetic, mixed with spirit of wine, and col- c|i. 1 'ROPS, ODONTALGIC. Prep. (Dr. Blake.) 'm, in fine powder, 3j ; sweet spirits of nitre : dissolve. )ROPS, PECTORAL, (BATEMAN’S.) 'p. Castor 1 oz. ; oil of aniseed 1 dr. ; camphor flavored with essence or oil of peppermint, or pep¬ permint water. The whitest sugar should be used, and English oil of peppermint. DROPS, SCOURING. Prep. Spirits of tur¬ pentine and oil of lemons, equal parts ; mix. Used to remove grease and paint from cloth. Both of the ingredients must be pure and newly-distilled. DROPS, SPILBURY’S. Prep. Corrosive sub¬ limate, gentian root, and dried orange peel, of each 3ij ; crude antimony and red sanders wood, of each 3j; spirit of wine and water, of each §viij; mace¬ rate for 10 days. Antiscorbutic. DROPS, TONIC. Prep. (Collier.) Elixir of vitriol f 3ij; tincture of calumba f3vj ; mix. Dose. A teaspoonful three times a day in cold water. DROPS, WARD’S WHITE. Prep. Quick¬ silver 4 oz.; nitric acid 1 lb.; dissolve, add carbon¬ ate of ammonia 7 oz.; evaporate and crystallize ; then dissolve the salt in four times its weight of rose-water. Poisonous. DROPSY. ( From iSoop, water.) An unnatural collection of aqueous fluid in any part of the body. Dropsy has been divided into different kinds, and has received different names, according to the part of the body affected by the disease. When it oc¬ curs in the cellular membrane it is called anasarca; when in the cavity of the abdomen, ascites ; in the cavity of the cranium, hydrocephalus ; in the scro¬ tum, hydrocele; in the uterus, hydrometra; and in the chest, hydrothorax. Dropsy is mostly a symptom of extreme debility and a broken-down constitution. The treatment of dropsy, perhaps, more than any other disease, depends upon the circumstances with which it is connected, and more especially those which have caused it. The acute inflamma¬ tory forms of dropsy generally require depletion; in some other cases tonics are administered, and to promote the absorption of the accumulated flu¬ ids, diuretics are commonly resorted to. Confirm¬ ed dropsy, especially hydrocephalus and hydrotho¬ rax, are seldom cured. DROWNING. The cause of death from sub¬ mersion in water is but little understood by per¬ sons generally. It is commonly thought to arise from the introduction of water into the lungs in¬ stead of air; and hence the vulgar and dangerous practice adopted by the ignorant, of holding the body of a drowned person in an inverted position, under the idea of allowing the inhaled water to flow out. The actual cause of death is, however, the exclusion of air from the lungs, by which the proper aeration of the venous blood is prevented, and consequently the latter circulates through the arterial system, while the pulmonary vein ceases to convey oxygenized blood to the heart. The con¬ sequences are, the rapid extinction of the vital functions, and the loss of animal heat, so that gen¬ erally, in the course of 4 or 5 minutes after the access of air has been cut oft, life becomes extinct. Many cases have nevertheless occurred, w’here persons have been submerged for 15 or 20 minutes, and even longer, and where perfect insensibility has existed, and yet recovery has been effected by long and skilful exertion. Prevention. It is a well-established fact that •J-; cochineal 4 dr.: opium } oz.; treacle I the specific gravity of the human body is ,ea ®* h * n 11 proof spirit 1 gallon ; digest for a week. that of water, so long as the lungs are partially >ROPS, PEPPERMINT. Confectionary drops | filled with air; and that this difference is sum- DRO 254 DRO cient to permit of the body floating with the mouth and nostrils free for respiration, provided the face be turned upwards, or the head thrown back, so that the greater portion of the latter may be im¬ mersed, and its weight sustained by the water. It is also a well known fact, that if a person throw himself into the water, the body will rapidly rise to the surface and assume nearly the erect position, and that the upper part of the head, down to a lit¬ tle below the eyes, will remain above the surface. This position is occasioned by the greater density of the legs and thighs compared to that of the chest, which acts as a species of float or buoy to the rest of the body. In this situation, however, it would of course be found impossible to breathe, but if the head be thrown back, so that the face may become the exposed portion, as before men¬ tioned, respiration may be carried on without in¬ convenience. The truth of the above I have frequently de¬ monstrated in practice; I found that at each in¬ spiration a larger portion of the face became ex¬ posed, and at each expira tion, the water rose very nearly to the corners of the mouth, -but still not sufficiently high to run into it, unless a forced and hurried respiration was purposely had recourse to. Thus a continual rising and sinking of the body takes place, and these motions are synchronous with the inflations and contractions of the lungs. When a hand and part of the forearm is raised above the water, the face becomes instantly im¬ mersed. From the above it appears evident, that if a person fall into the water, and exercise hut common presence of mind, he may readily float for some time, or until assistance can reach him, even though he be not able to swim. Unfortu¬ nately, however, the state of alarm and agitation into which persons are thrown on falling into the water, and their ignorance of the general means which should be resorted to in such an emergency, as well as want of presence of mind, lead them to neglect those obvious measures that are essential to their preservation. Persons suddenly submerged in the water should endeavor to preserve them¬ selves as collected as possible, and should avoid splashing and throwing themselves about, as this will naturally increase the danger. They should allow the body to assume its natural position, and if they cannot swim, should patiently wait until assistance be afforded them. Another point which should be remembered by every person under such circumstances is, that there is always a considera¬ ble amount of residual air in the lungs in a nearly deoxidized state, and that if this be expelled by two or three forced inspirations, and a deep inspira¬ tion be then taken, a larger quantity of vital air will be introduced to the lungs, and the blood will continue aerated for a proportionally longer time, and consequently a longer period will elapse be¬ fore another inspiration will be required. It will be found, that if, in the ordinary course of breathing, we suddenly hold our breath, we shall only be able to do so for a space of time varying from 20 to 30 seconds ; but if, on the contrary, we prepare our¬ selves by taking two or three forced inspirations, and then take a full inspiration, we may remain for 1^ or 2 minutes before a second attempt at res¬ piration need be made. This is the plan adopted by the pearl fishers, and other divers who are re¬ markable for remaining beneath the surface of water for some time. A person in danger of si wreck, or expecting immediate submersion in other situation^should have recourse to this m< od, as it would permit the breath to be held u the body rises to the surface of the water, would prevent the dreadful effects of attempi respiration while the mouth is covered with I fluid. The writer of this article nearly lost his lit few years since, from not exercising the prec tiens which he is now recommending to otb He had been swimming for about a quarter of hour, as was his daily custom at the period allu to, and was returning to the bank, when a spe of paralysis seized both extremities, and inst of preserving his presence of mind, and patie waiting until the fit went off, he exhausted h self in fruitless endeavors to reach the land. r result was, that after a few vain struggles he si and vividly present to his mind, even at this ment, are the feelings he then experienced. ' recollection of a comrade that was drowned a days before, near the same spot, and the con tion of inevitable death, passed across his mind an electric shock,—life, death, and eternity- dread of leaving his friends in ignorance of his 1 and a thousand other subjects, were idealized moment, and were followed by others in inces and rapid succession. Space and time seemed; nihilated,—they presented no visible horizon to mind’s eye,—all was present,—all the event* life seemed collected and performing at the s; moment—as in a day-dream, where individual tinctness is blended with general confusion. ■ pleasing state of mental serenity ensued ; the j pect gradually changed, and surrounding sj ; seemed covered with verdure of the softest gr and illuminated with green light of the most 1 dued tone, which gradually faded into twili and—here consciousness ceased. During the wl of this time, which occupied about minutest great bodily suffering was experienced; after first sensations of suffocation were passed, non all are recollected to have been felt. Many yi have now passed over since the occurrence of j accident above alluded to, but though time ! erased from the memory of the writer many ev of more recent date, and with a busy hand scattered trials and afflictions in his path; yet incidents that occurred on the morning of — still occasionally start up before the mind, as tinctly as the doings of yesterday. Treatment of persons apparently drvwi The first object is the restoration of the ani heat. For tins purpose, the wet clothes are t removed without delay, and the body, after b" well dried, is to be surrounded with warm The heat should at first be moderate, and ge; increased. In the absence of a warm-air bp the body should be laid in a well-heated be and the vegetable acids, are the most impor- at. About 2 or 3 drachms of aromatic spirits of * Since the time thru this calculation was marie, the ilth of the metropolis has slightly improved, and, con- jaentiy, the expectation of life has increased. ammonia, (spirits of sal volatile,) or a like quantity of solution of acetate of ammonia, (mindererus spirit,) mixed witli a wine-glassful of water, will in general neutralize or greatly lessen the action of intoxicating liquors. In some cases these fluids produce vomiting, which is, however, a good symp¬ tom, as nothing tends to restore an inebriated person so soon as the removal of the liquor from the stomach. Hence tickling the fauces with the finger or a feather, until sickness be produced, is a method very commonly adopted by drunkards to restore themselves to a sober state, and also by those wretches who are so far sunk in the scale of humanity, as to be eager, like a certain Roman emperor, to free their stomachs of one batch of liquor, that they may gratify their appetites by swallowing another. The use of aromatic water of ammonia was first suggested by Mr. Broomley. With a like intention, somo persons have recourse to soda-water, which acts by the free carbonic acid it contains, as well as a diluent, and from its coldness, as a tonic on the coats of the stomach. The carbonates and bicarbonates of soda and po- tassa are also favorite remedies with habitual drunkards. Among the vegetable acids, the acetic is the one that appears to possess the greatest power of removing intoxication ; and after this follow the tartaric, citric, malic, and carbonic acids. The above property of these substances is well known to habitual drunkards, and they are hence commonly taken by soldiers before going to parade. The usual dose is a small teacupful of vinegar. In the West Indies, where, from the low price of rum, no inconsiderable number of the soldiers are per¬ petually tipsy when ofi’ duty, lime juice, or lemon juice, is had recourse to. Both these juices act from the citric acid they contain. To cure the “ habit of drunkenness,” various means have been proposed, many of which are more ingenious than useful. Among several that have come under my attention, the following de¬ serve notice:— I. In a small treatise on Naval Discipline, late¬ ly published, the following whimsical and inge¬ nious mode of punishing drunken seamen is re¬ commended : “ Separate for one month every man who is found drunk from the rest of the crew ; mark their clothes ‘drunkard;’ give them six- water grog, or, if beer, mixed with one-half water; let them dine when the crew have finished ; em¬ ploy them in every dirty and disgraceful work, &c. This had such a salutary effect, that in less than six months not a drunken man was to be found in the ship. The same system was intro¬ duced by the writer into every ship on board which he subsequently served. hen first lieutenant of the Victory and Diomede, the beneficial conse¬ quences were acknowledged ; the culprits were heard to say, that they would rather receive six dozen lashes at the gangway, and be done with it, than be put into the ‘ drunken mess’ (for so it was named) for a month.” II. Dr. Pitcairn, in attempting to break the habit in a highland chieftain, one of his patients, exacted a promise that the latter would every day drop as much sealing-wax into his glass as would receive the impression of his seal. He did so, and as the wax accumulated, the capacity ol the glass diminished, and, consequently, the quantity ot DRU 256 DYE whiskey it was capable of containing. By this j plan he was cured of his bad habit altogether. In j mentioning such a whimsical proceeding, I do not j mean particularly to recommend it for adoption, al¬ though I am satisfied that the principle on which j its eccentric contriver proceeded was substantially ' correct. (Coombe.) III. Dr. Kain, an American physician, recom¬ mends tartar emetic for the cure of habitual drunk¬ enness. “ Possessing,” he observes, “ no positive taste itself, it communicates a disgusting quality to those fluids in which it is dissolved. I have often seen persons who, from taking a medicine in the form of antimonial wine, could never after¬ wards drink wine. Nothing, therefore, seems bet¬ ter calculated to form our indication of breaking up the association in the patient’s feelings, between his disease and the relief to be obtained from stimu¬ lating liquors. These liquors, with the addition of a very small quantity of emetic tartar, instead of relieving, increase the sensation of loathing of food, and quickly produce in the patient an indomitable repugnance to the vehicle of its administration. My method of prescribing it has varied according to the habits, age, and constitution of the patient. I give it only in alterative and slightly nauseating doses. A convenient preparation of the medicine is 8 grains dissolved in 4 oz. of boiling water, ^ an oz. of the solution to be put into a J pint, pint, or quart of the patient’s favorite liquor, and to be taken daily in divided portions. If severe vomit¬ ing and purging ensue, I should direct laudanum to allay the irritation, and diminish the dose. In every patient it should be varied according to its effects. In one instance, in a patient who lived ten miles from me, severe vomiting was produced, more, I think, from excessive drinking than the use of the remedy. He recovered from it, how¬ ever, without any bad effects. In some cases, the change suddenly produced in the patient’s habits has brought on considerable lassitude and debility which were of but short duration. In a majority of cases, no other effect has been perceptible than slight nausea, some diarrhoea, and a gradual but very uniform distaste to the menstruum.” A sim- dar plan has been proposed by Mr. Chambers. IV. Infuse a little of the star-shoot plant in the excited dnukln ^ ' vllicl ‘ dis g us t will be gradually v. u T h ? fo , llowin ff singular means of curing habitual drunkenness is employed by a Russian physician, Dr Schreiber, of Brzese-Litewski: it consists in confining the drunkard in a room, and in fiunishmg him at discretion with his favorite spirit diluted with two thirds of water; as much wine beer and coffee as he desires, but containing one third of spirit; all the food—the bread, meaf and the legumes, are steeped in spirit and water o ! tl P Tf| d T ls continually drunk and ‘ dort ’ On the fifth day of tins regima he has an extreme disgust for spirit; he earnestly requests other diet • but his desire must not be yielded to until ti, ’ wretch no longer desires toU„£i,,k certamly cured of Ins penchant for drunkenness He acquires such a disgust for brandv or n l spirits, that he is ready to vomit at the’ very si-dit (^ ulletln de Therapeutique.) ^ " b 1 he same treatment is equally adapted to tl,o wmc o, beer drunkard, but in siclr caS && vorite liquor, whatever it may be, must be the one employed to soak the victuals in. DRY DISTILLATION. Syn. Destructive Distillation. The distillation of substances with¬ out the addition of water or any other fluid matter. Thus, wood is exposed to destructive distillation in the preparation of pyroligneous acid; and coal un¬ dergoes a like process, in the manufacture of the gas that lights our streets. DRYING OIL. Syn. Boiled Oil. Linseed oil boiled along with oxide of lead, (litharge,) by which it acquires the property of drying quickly when exposed in a thin stratum to the air. It is much used in the preparation of paints and var¬ nishes. DRY-ROT. A peculiar disease that attacks wood, and renders it brittle and rotten. It prin¬ cipally occurs among the timbers of ships and of damp and ill-ventilated houses. It has been as-| cribed to the formation of fungi. Various means have been proposed to prevent the attacks of dry- rot, and to arrest its progress when it has com¬ menced, among which the process called “ Kyani- sing,” (after Kyan, the name of the patentee,) is, most generally' known, and has been most exten¬ sively adopted. It consists in immersing the tim¬ ber in a bath of corrosive sublimate. A solution of pyrolignite of iron has also been used for the; same purpose and in a similar way, with the best effect. It is asserted, however, that “ Kyanised wood, that has been exposed for a considerable time in some unfavorable situations, has suffered] from the dry-rot in nearly an equal degree with unprepared wood. Lately, the process termed “ Paynising” (after Mr. Payne, the inventor) has, been adopted, and appears likely to supersede every other method. This plan consists in first filling the pores with a solution of muriate of lime,! and next forcing in a solution of sulphate of iron,! by which an insoluble sulphate of lime is formed in the body of the wood, and the latter is rendered; nearly as hard as stone. Wood so prepared has; already been adopted in several public works. DYEING. Syn. Teinture, ( Fr .) Farberei,; (Ger.) The art of fixing coloring matters uni¬ formly and permanently in the fibres o^wool, silk,, linen, cotton, and other substances. Dyeing is * chemical process, and the mode of its performance! depends upon the substance operated on. Thus, it is found that the process by which wool- is dyed black, would only impart a rusty brown to linen Wool unites with almost all coloring matters with great facility, silk in the next degree, cotton If* easily than silk, and linen with even more diffi¬ culty. Preparatory to the operation of dyeing each of these substances undergoes a species oi preparation to free the fibres from adhering foreign matter, as dirt, greaso, &.c., which would prevent the absorption of the aqueous fluid to be afterward; applied, as well as impair the brilliancy of the edge. Wool is cleaned or scoured by means of E weak alkaline lye, soap and water, or putric urine ; the latter being very generally used for th»j purpose. Silk is cleaned from the natural warms that covers it, by boiling with white soap and water. Cotton and linen are cleaned with alkaj line lyes of more or less density'. The substancej so prepared are ready' to undergo the various °l >e i rations of dyeing. DYE 257 DYS Among the various coloring materials employed dyers, some impart their tints to different sub- mces by simple immersion in their infusions or coction3, and have hence been called “substan¬ ce colors but by far the greater number only part a fugitive dye, unless the fibres of the stuff ve been previously filled with somo substance, lich has a strong affinity for the latter on the : hand, and the coloring material on the other, e substances applied with this intention are led “ Mordants,” and generally exercise the * ible property of “ fixing” and “ striking” the •jor. Thus, if calico be dyed with a decoction of i dder, it will only receive a fugitive and dirty red lire, but if it be first run through a solution of i! tate of alumina, dried at a high temperature, yhed, and then run through a madder bath, it i come out of a permanent and lively red. The icipal mordants are the acetates of iron and mina, sulphate of iron, alum, and some other mical salts. A perfect knowledge of the beha- of mordants, with different coloring substances, f paramount importance to the dyer, fter having received the proper mordants, the 'is are dried and rinsed, after which they are ied for a shorter or longer time through an in- >n, decoction, or solution of the dyeing mate- 1 , which constitute the “ dye-bath;” they are a dried and rinsed. In many cases, the irn- sion in the dye-bath is repeated, either with same materials or with others to vary or modify color. After the substances have been proper- yed, they are. subjected to a thorough rinsing ashing in soft water, until the latter runs off >lored. lie modification of the art of dyeing called ico printing,” consists in the application of mordants, and sometimes the colors, by means locks of wood or engraved copper cylinders, ■alico being either subsequently passed through e-bath, or a solution of a mordant, as the case be. It was my intention to havo given in this !e a concise history of the arts of dyeing and o printing, and an outline of the scientific iptes anil mechanical operations employed in, but from want of space I am compelled lit the paper I had prepared on the subject, st therefore conclude with the following con¬ 'd description of the fast dyes employed by alico printers, for which I am indebted to Dr. • lestuffs used by the calico-printers for pro- g fast colors. The mordants are thickened gum, or calcined starch, when applied with lock, roller, plates, or pencil. Black. The cloth is impregnated with acetate (iron liquor,) and dyed in a bath of madder Jgwood. ’jPurple. The preceding mordant of iron, di- with the same dyeing bath. Crimson. The mordant for purple, united a portion of acetate of alumina, or red mor- aud the above bath. ^Red. Acetate of alumina is the mordant, (see ina,) and madder is the dye-stuff. 'jPale red of different shades. The preceding ■jilt diluted with water, and a weak madder 1 troicn or Pompadour. A mixed mordant, 33 k i ng, containing a somewhat larger proportion of the red than of the black ; and the dye of madder. 7. Orange. The red mordant; and a bath first of madder, and then of quercitron. 8. Yellow. A strong red mordant; and the quercitron bath, whose temperature should bo con¬ siderably under the boiling point of water. 9. Blue. Indigo, rendered soluble and greenish- yellow colored, by potash and orpiment. It re¬ covers its blue color by exposure to air, and there¬ by also fixes firmly on the cloth. An indigo vat is also made, with that blue substance diffused in water with quicklime and copperas. These sub¬ stances are supposed to deoxidize indigo, and at the same time to render it soluble. Golden-dye. The cloth is immersed altemately in a solution of copperas and lime water. The protoxide of iron precipitated on the fibre, soon passes, by absorption of atmospherical oxygen, into the golden-colored deutoxide. Buff. The preceding substances, in a more dilute state. Blue rat, in which white spots are left on a blue ground of cloth, is made by applying to those points a paste composed of a solution of sulphate of cop¬ per and pipeclay; and after they are dried, im¬ mersing it, stretched on frames, for a definite number of minutes, in the yellowish-green vat, of 1 part of indigo, 2 of copperas, and 2 of lime, with water. Green. Cloth dyed blue, and well washed, is imbued with the aluminous acetate, dried, and subjected to the quercitron bath. In the above cases, the cloth, after receiving the mordant paste, is dried, and put through a mixture of cow-dung and warm water. It is then put into the dyeing vat or copper. (Ure’s Diet, of Chem. and Min.) DYSPEPSIA. (From M, with difficulty, and Ktirru), I digest.) Indigestion. This com¬ plaint, of all others, is of the most common occur¬ rence, and pervades every rank of society. The usual symptoms are want of appetite, sudden and transient distensions of the stomach, frequent eruc¬ tations, heartburn, stomachic pains, occasional vomiting, and frequently costiveness and diarrhoea. Sometimes the head is affected, and dimness of sprht, double vision, muscae volitantos, and slight vertigo, are experienced, along with a multitude of other symptoms, depending on a disarrangement of the functions of the nervous system. 'I he causes of dyspepsia are numerous. In the higher ranks of society, it is a common consequence of over indulgence’ in the luxuries of the table, or ot the want of proper exercise, both bodily and men¬ tal. In the studious, and those who lead a seden¬ tary life, it is usually caused by excessive mental exertion or anxiety, or by the fatigues o! business, and the want of sufficient bodily exertion and pure air. In the lower orders of society, it generally results from inebriety', or a deficiency' ol proper od and clothing. , Treat. The treatment of dyspepsia depends leas i medicine than on the adoption of regu ar in* * life. Moderation in eating, drinking, and the dulgence of the passions; early rising. due ex¬ cise and retiring to rest at an early io * , much to restore the tone both of id nerves Excessive study and mental c.v rtion EAR 258 EAU I should be avoided, and recourse should frequently be had to society, and amusements of a lively and interesting character. If the bowels are confined, mild aperients should bo taken, and if diarrhoea be present, antacids and absorbents may be had re¬ course to-with advantage. The stomach,should be strengthened by the use of mild bitters, tonics, and stimulants, and sea-bathing, or the tepid bath may be taken when convenient. Where dyspepsia is a secondary or symptomatic disease, the cause should be sought into, and the treatment varied accordingly. Among the aperient medicines most suitable to dyspepsia, may be mentioned—Epsom salts, phosphate of soda, and Seidlitz powders, either of which should be taken largely diluted with water. An occasional dose of the Abernethy Medicines, noticed on our first page, has also been recommended. Among antacids, are the bicar¬ bonates and carbonates of potassa and soda, either of which may be taken in doses of half a teaspoon¬ ful dissolved in water, or if the spirits be low, one or two teaspoonfuls of spirits of sal volatile will be more appropriate, and in cases accompanied by diarrhoea, a little prepared chalk. As bitters, compound infusion of orange-peel, or gentian, is excellent. As tonics, small doses of bark, or disulphate of quinine, to which chalybeates may be added, if there be no disposition to fever or headache. EARTHS. Syn. Terror, ( Lat .) Terres, (Fr.) Erden, ( Ger .) In Agriculture : soils wholly oi nearly destitute of organic matter. In Chemistry : certain metallic oxides that constitute the principal portion of the various stony and pulverent masses that form our mountains, valleys, and plains, and the whole crust of the globe we inhabit, as far as the researches of man have penetrated. The prim¬ itive earths are nine in number, viz. baryta , strontia, lime, magnesia, alumina, glucina, zir- conia, yttria, and thorina. The first four have been denominated alkaline earths, from theii partial solubility in water, their alkaline taste, and their action on vegetable colors; the rcmaindei have been called earths proper, from their insolu¬ bility in water, and their imperfect neutralization of the acids. Silica and lithia have also been classed with the earths, but the former is more coirectly placed among the acids, from its powei of neutralizing bases, and the latter with the al¬ kalis, from its behavior with the acids, and the solubility of its carbonate in water. All the above earths were regarded as elementary substances until Sir H. Davy, in 1808, proved them to bt metallic oxides. In a state of purity they are white and incombustible, but they exist in nature in combination with other substances, mostly acid* and oxides of the common metals, which alter theii appearance. Barxjta is the mineral constituent-o' rats stone andheavy spar ; Lime, combined will carbcimc acid, forms chalk, marble, and the shells offish, and with phosphoric acid, the earthy por- tion of the bones of animals ; alumina constitutes cla>, in which state it is usually combined with oxide of iron and carbonate of lime; the othei earths play a less important part in the econoim of the globe. I he metals of which the earths are the oxides, are obtained with difficulty, and possess but an evanescent existence. (See Barium, An minium, &c.) EATON’S STYPTIC. A spirituous solutio of sulphate of iron, disguised by the addition i some other ingredients. EAU. (Fr.) Water. Eau douce, fresh or riv< water. Eau de mer, sea or salt water. Eau o fontaine, spring water. Eau de source, do. Eu de puits, well water. Eau de riviere, river wi ter. Eau de rose, eau rose, rose water. Eau (\ vie, brandy. Eau d'Hongrie, Hungary wate Ea u benite, holy water. Eau forte, aquafortis. The word eau is applied to numerous substance differing in their composition, sensible propertiej and uses, as will be seen above. In perfumery,' is generally used to designate solutions of the lr grant essential oils in spirit, as eau de Cologrl eau de bouquet, &c., or to distilled waters, large! charged with the odorous principles of plants, : eau de rose, eau de fleurs d’oranges, &.c. In t \ art of the liqueuriste, it is frequently apple to aromatized spirits, or cordial liqueurs. (S Water.) EAU D’ANGE DISTILLEE. Prep. Be: zoin 4 oz.; storax 2 oz.; cloves ^ oz.; calamj and cinnamon, of each ^ oz.; coriander seeds! dr.; all bruised ; water 5 pints ; draw off 2 quai Fragrant. EAU D’ANGE DISTILLEE ET MU QUEE. Prep. Benzoin 4 oz.; storax 2 oz.; c namon ^ oz.; cloves and calamus oz.; 2 frtj emptied musk bags; water 3 pints ; digest in gentle heat for 2 hours, then draw over 1 qua Fragrant. EAU D’ANGE BOUILLEE. Prep. R' water and orange-flower water, of each 3 pin! benzoin 1 lb.; storax ^ lb.; cinnamon 1 oz.; cloi 1 oz.; 3 fresh emptied musk bags ; digest ii| securely-covered vessel at nearly the boiling h; for 2 hours, then allow it to cool; strain off clear, and press the remainder; lastly filter fori Fragrant. EAU D’ANSERINE. Distilled from the hd 2 lbs. to water 5 quarts, drawing off only 1 galli It is scentless and tasteless. Used by the Freii in dressing gauzes. EAU D ARQUE3USADE. Syn. Vod Rary Water. Aqua Vulneraria. Aq. V SriRiTuosA. Aq. Sclopetaria. Prep. Dij tops of sage, wormwood, fennel, hyssop, marjonj savory, thyme, rosemary, calamint, balm, pepp mint, schordium, angelica leaves, (fresh,) b M leaves, and lavender flowers, of each 4 oz.; Jh|* spirit 2 gallons ; digest for 14 days, and distil c li gallons. H. Rosemary leaves 1^ lbs.; leaves of tin' and summits of millefoil, of each £ lb.; proot s]4 2 gallons ; distil over 5 quarts. This water is stimulant and vulnerary, an<: 5 used as a cosmetic and cordial. EAU DE BELLOSTE. Prep. Brandy 1 Pj' muriatic acid ^ pint; hay saffron and sirup ot " ftou, of each 2 oz. ; digest for 14 days and fi; • Formerly used as a resolvent. EAU DE BOUQUET. Prep. Rectified s* of wine 1 quart; spirits of rosemary and essi ® of violets, of each 1 oz.: essences ol bergaii. ® and jasmine, of each 1 dr.; oils of verbena | lavender J dr.; eau dc rose £ pint; orange-fl* ;r EAU 259 EAU ater 1 oz.; mix well and filter. An agreeable srfume. EAU DE COLOGNE. Syn. Cologne Wa- :i:r. Aqua Coloniensis. Spiritus do. Prep. I. i:\ Cod.) Oils of bergamotte, lemons, and cedrat, I'each jiij; oils of rosemary, lavender, and neroli, each Jiss ; oil of cinnamon 3vj ; rectified spirit , ' gallons ; spirits of rosemary 1 quart; compound lirit of balm (eau de melisse des carmes) 3 pints; gest for 8 days, then distil 3 gallons. II. (Cadet Gassincourt.) N eroli, essences (oils) cedrat, orange, lemon, bergamotte, and roseina- , of each 24 drops ; lesser cardamom seeds ^ oz.; rit at 32° 13. (0869) 2 quarts ; digest, then dis- 14 pint. III. (Farina.) Rectified spirit 5 gallons; Cala¬ is aromaticus, sage, and thyme, of each £ dr. ; hn mint and spear mint, of each 1 oz.; angelica >t 10 grs.; camphor 15 grains; petals of roses d violets, of each 3 drs.; lavender flowers 1£ ; orange flowers 1 dr.; wormwood, nutmeg, •ves, cassia lignea, and mace, of each 20 grs.; mges and lemons, sliced, of each 2 in number; lise or slice the solids, macerate with agitation 48 hours, then distil off §, and add to the pro- :t—essences of lemons, cedrat, balm mint, and endcr, of each 1 dr.; pure neroli and essence he seeds of anthos, of each 20 drops ; essences ■ jasmine and bergamotte, of each 1 oz.; mix 11, and filter, if necessary. V. (Tronnnsdorft’.) Oils of neroli, citron, ber- ;nolle, orange, and rosemary, of each 12 drops; labar cardamoms, bruised, 1 dr.; rectified spirit Mwine 1 quart; mix, and after standing 2 or 3 •is distil. Essence of bergamotte 40 drops; essence of ! on.s 45 drops; oil of rosemary 6 drops; oil of •age 22 drops; finest neroli 12 drops; essence •;.:ask 1 drop; rectified spirit of wine 6 oz., 1 ,‘d ^ mix. Excellent without distillation, if the °j be good. • I. Rectified spirit of wine 1 pint; oils of ber- i iotte, orange, and rosemary, of each 1 dr.; car- ‘Oin seeds 1 dr.; orange-flower water 1 pint; digest for a day, then distil. II. Neroli, essences of cedrat, orange, citron, amotte, and rosemary, of each £ dr.; oil of '4ena 20 drops; lesser cardamoms 1 dr.; recti- spirit of wine, at 32° B. 4 gallon; orange- •t water £ pint; digest and distil 3 pints. III. To the last add, before distillation, es- s ‘es of musk and ambergris, of each 10 drops; iered benzoin 15 grs ; otto of roses 8 drops. Essence of bergamotte 3 oz.; essence of ,e a 3 drs.; essence of cedrat 2 drs. ; neroli 1 £ , °il of rosemary 1 dr.; spirit of wine 1£ gal- rosemary tops 4 oz.; balm £ dr. ; distil. 'murks. In the preparation of eau de Cologne, ‘sseutial that the spirit be of the purest de- ion, both tasteless and scentless, and that the j 16 n ot only genuine, but recently distilled, as ••ils are less odorous and contain a considerable 'i'^flty of resin and camphor, which would prove ''M ous. To produce an article of the finest qual- istillation should be had recourse to, as di- * u 1 above ; but a very excellent eau de Cologne I luu, >e produced by simple solution or maceration 0 e ingredients in the spirit, provided all the es- f** 3 he new, pale-colored, and pure. W lien pre¬ lo,| it sc pared in the latter way, any article that would im¬ part a color should be avoided, as eau de Cologne should be both transparent and colorless. The mass of the eau de Cologne prepared in England, some of which possesses the most delicate fragrance, and is neai^y equal to the best imported, is made with¬ out distillation. In the shops two kinds of this ar¬ ticle are generally kept, viz., French and German. That prepared by Farina of Cologne is esteemed the best, and is preferred in the fashionable world. Eau de Cologne is principally used as a per- • fume, but a veiy large quantity is consumed by fashionable, ladies, as a cordial and stimulant to drive away the vapors. For this purpose it is dulcified with sugar. A piece of linen dipped in Cologne water, and laid across the forehead, is a fashiona¬ ble remedy for headache. EAU DIVINE. Prep. Essences of lemon and bergamotte, of each 1 dr.; dissolve in rectified spirit of wine 1 gallon ; distil or filter ; then add clarified sirup 3 quarts; distilled water 5 quarts; mix well and add orange-flower water 6 oz. A pleasant and fragrant cordial. EAU DE FRAMBOISES. Prep. Strawber¬ ries, bruised, 16 lbs.; spirits of wine 1 gallon ; dis¬ til to dryness in a salt-water or steam bath. EAU DE IIUSSON. Syn. Eau Medicinale. Aqua Medicinalis Hussonii. This is a nostrum which was originally prepared by M. Ilusson, a French military officer, and which has acquired great reputation for allaying the pain and remov¬ ing the paroxysms of gout. It was submitted to a chemical investigation by Cadet and Parmentier, in 1782, but without eliciting further information than that it is a purely vegetable solution. Alyon has asserted that it is prepared with gratiola ; Mr. Moore that it is an infusion of hellebore and lauda¬ num ; and Mr. Want that it is a vinous infusion of colchicum. The general opinion coincides with that of the latter gentleman, and the wine of col¬ chicum is commonly substituted for it, and pro¬ duces like effects. Dr. Collier has given the fol¬ lowing form for the eau mddicinale de Ilusson:— “ Colchicum root, sliced, ^ij; cherry wine fgiv ; macerate.” This preparation is 2£ times as strong as the “ vinum colchici” of the Pharmacopeia, and the dose should consequently be from 8 to 24 drops. _ EAU DE LAVANDE. Syn. Lavender M a- ter. Double Distilled do. Prep. I. Picked flowers 7 lbs.; rectified spirit 2 gallons; macerate for a week, then distil. . . ,, ,, II. Flowers 7 lbs.; rectified spirit 1£ gallons; r ater 4 gallon ; as before. III. Mitcham oil of lavender 8 oz.; essence ot srgamot 1£ oz.; essence of musk 4 oz.; rectified jirit 2 gallons; mix well, \eryfine. IV. To the last add 3 quarts of distilled water, nd after well mixing, filter through blotting pa- cr, with a few grains of magnesia. Remarks. Both this and the preceding are better .r distillation, and in that case, the musk should 3 added to the distilled spirit. The oils should f the best quality, and newly distilled, and the jirit should be perfectly scentless. » Eau de Lavande is a most agreeable > ' ’he article produced by the third form ha* been sed by her majesty and many ol the no 1 ■ • EAU DE MAUESCHALE. Prep. L Musk EAU 260 EGG (grain) and ambergris, of each 20 grs.; oils of ber¬ gamot, lavender, and cloves, of each 1 oz.; oil of sassafras 10 drops; oil of origanum 20 drops ; rec¬ tified spirit 2 quarts ; macerate. II. Rectified spirit 1 pint; essence of violets 1 oz.; essences of bergamot find millets, of «each \ oz.; orange-flower water J pint. As last. EAU DE MELISSE DES CARMES. Syn. Eau des Carmes. Aqua Melissa comp. Spiritus Melissas co. Prep. (P. Cod.) Fresh balm flow¬ ers ^xxiv; fresh lemon-peel jiv; cinnamon, cloves, and nutmegs, of each ?ij; coriander seed and dried angelica root, of each ; rectified spirit lb. viij ; macerate for 8 days, and distil in a water-bath to dryness. II. Take of spirit of balm 8 pints; lemon-peel 4 pints; nutmegs and coriander seeds, of each 2 pints; rosemary, marjoram, thyme, hyssop, cinna¬ mon, sage, aniseed, cloves, angelica, (roots,) of each 1 pint. Mix, distil, and keep it for a year in an ice-house. This is the original receipt of the barefooted Car¬ melites, now in the possession of the Company of Apothecaries of Paris, who sell a vast quantity of this celebrated water. It is much esteemed in France as a stomachic, a cosmetic, and a stimu¬ lant. EAU DE MILLEFLEURS. Prep. I. Musk 10 grs.; essence of lemon 1^ oz.; essence of am¬ bergris 2 oz.; oils of cloves, and lavender, (Eng¬ lish,) of each 1 oz.; neroli and oil of verbena, of each 15 drops ; rectified spirit 2 quarts. Macerate in a close vessel in a warm situation for a fort¬ night. II. Rectified spirit 1 pint; essence of bergamot ^ oz.; eau lavande and essence of jasmine, of each 1 oz.; orange-flower water 8 oz.; mix. III. Grain musk 15 grs.; essence of ambergris 1 drachm ; eau d’ange 1 quart. As before. EAU DE NAPHRE. Syn. Eau de Naphe. Aqua Napil-e. Double distilled Orange-flow¬ er Water. Prep. This article is distilled in Lan¬ guedoc from the leaves of the bigarade or bitter orange-tree, but the preparation sold in England under this name, is commonly prepared as fol¬ lows : orange-flowers 7 lbs.; yellow peel of the bigarade or Seville orange \ lb.; white wine 5 quarts; spirits of wine 1 pint. Macerate in a warm place for three days, then distil. EAU D’CEILLET. Prep. Cloves, bruised, 1 lb.; water 5 quarts ; macerate for 24 hours, then distil 1 gallon. EAU DE RABEL. Syn. Aqua Rabelii. Prep. Strong oil of vitriol 1 part; alcohol 3 parts. Used as an astringent. EAU D’ HONGllIE. Syn. Eau de la Reine d'Hongrie. Aqua Hungarica. Hungary Wa¬ ter. Prep. I. Rosemary tops, in blossom, 4 lbs.; fresh sage A lb.; bruised ginger 2 oz.; rectified spirit H gallon ; water i gallon. Macerate for 10 days, then distil 11 pints. II. Fresh rosemary flowers 2 lbs.; lavender flowers 2 oz. ; rectified spirit 3 pints. Distil 3 ibs. Hungary water is fragrant and stimulant, and is much esteemed by some persons as a cosmetic, and, sweetened with sugar, as a liqueur. EAU SANS PARE IDLE. Prep. I. Essence of bergamotte 5 drachms; essence of lemon 8 drachms; essence of citron 4 drachms ; Hungary water 1 pint; rectified spirit 6 quarts. Mace and distil. II. Grain musk 20 grs.; ambergris 25 grs. of lavender and cloves, of each 1 oz.; essenc if bergamot £ oz.; oils of sassafras and origanun each 20 drops ; rectified spirit 1 gallon. Mac( for 14 days. A fragrant cosmetic. EAU DE TAIN. Prep. Lemon thyme water 5 quarts. Distil 1 gallon. Fragrant. EAU DE VIE D’ANDAYE. Prep. Br or proof spirit 1 gallon ; simple sirup 1 lb.; an water f pint; mix. EBONY. Pale-colored woods are staine imitation of ebony, by washing them with or s ; ing them in a strong decoction of logwood or; a. allowing them to dry, and then washing them with a solution of the sulphate or acetate of When dry they are washed with clean water the process repeated if required. They are polished or varnished. EDULCORATE. Syn. Edulcorer, ** Aussusen, ( Germ .) From edulco, to make s (In Chemistry.) The affusion of water on any stance for the purpose of removing the portio luble in that fluid. Edulcoration is usually formed by agitating or triturating the article water, and removing the latter after subsiden decantation or filtration. It is the method monly adopted to purify precipitates and powders which are insoluble in water. EGGS. Syn. CEufs, (Fr.) Ovum, an egg: bumen Ovi, white of egg ; Vitellus Ovi, ye egg ; ( Lat .) The eggs of birds are nutrition; easily digestible ; and when lightly cooked byjii ing, and eaten with a little salt, are admi ly adapted as an aliment for the sick, and for pe with delicate stomachs. When boiled hal'd or they are rendered less easily digestible, and no advantage in this respect over good meat A new-laid egg, broken into a cup of tea, colli 1 chocolate, and well beaten up, is an excellen fl gredient in the breakfast of a person having ficient appetite, and will be found very suppo A glass of wine, beer, or porter, similarly trf along with a biscuit, has been recommended light and nutritious luncheon or supper, well to the debilitated and the dyspeptic. The average weight of a new-laid egg is 3^ oz.; the white generally weighs If oz.; tin If, and the shell and skin f oz. Choice. The larger end of a new-laid egg cold, when placed against the tongue. Nev eggs appear semi-transparent when placei tween the eye and a strong light, and have a,^ and perceptible division of the skin from the.'' 1 which is filled with air. When they shake; are stale. The eggs of the large black fowls hang them up by a fresh mesh of the net day. Some persons place eggs which they to preserve in a netting, or on a sieve or col- i , and immerse them for an instant in a cal¬ if boiling water, before packing them away, practice of packing eggs in damp straw, or hing else that can convey a flavor, should be d. The shells of eggs are porous, and readi- nit the passage of gaseous substances and odors. It is from inattention to this point i large portion of the eggs imported from the of France have a less delicate flavor than of our poultry yards. Damp chopped straw, 11 as most other organic substances exposed to th and moisture, readily ferment, and during ntation, a considerable increase of tempera- « akes place, as any one may readily perceive amining the common hotbeds in our gardens; ti are merely masses of organic matter in a a of decomposition. Eggs, as long as they re- ii lie vital principle or embryo of the future ti , in a living state, (if I may be allowed the possess in themselves a certain degree of >* th, which tends materially to promote the " iposition of the substance they are packed in, i 'lure be present. je importation of foreign eggs, during the year amounted to nearly 84,000,000, and the duty m :i them to upwards of £29,000. Since that 11 j lie number annually imported has, I believe, ‘i nselv increased. IGiS and BACON, ARTIFICIAL. “ Make "(blancmange in a white dish, cut it into rounds he top of a teacup, and lay them on the dish iich it is to be served ; make yellow Dutch iery, run it into a small teacup, in the form yelk of an egg, and place one on each round 1 blancmange. Cut six straight pieces of h nange, on which lay three streaks of pre- ■ r jl damsons, and servo all on the same dish.” t'G FLIP. Beer 1 pint; eggs 3 in no.; su- ft, ; oz.; nutmeg and ginger sufficient. Break >c ('? s into one half of the beer, add the sugar, a, |-at well together; then place it in a clean "jmer,” and heat it over the fire to nearly the ' point, stirring it all the time, but do not let next add the other portion of the beer and ices, and mix well together. Some persons *1 glass of spirits. Care must be taken not to C>oil, as, if it does, the eggs will separate. G M INE. Like the last, using equal parts ‘ Ite wine and water instead of beer. , ;GS, GLAIRE OF. Prep. Separate the 1 11 from the yelks, and whisk them to a froth, f® stand 24 hours, and strain them through 3 * Used as a glaze or varnish. GS IN SALADS, &c. (Substitute.) Prep. 1 1 tablespoonful; unflavored calves’ feet J “>«rwuiui , uaiiaruiiu • ao.; a piece of salt the size of a bean ; hot ul stained yellow with turmeric, 1 dessert- l^ul; mix well. ELAIDIC ACID. An acid compound formed by the action of nitrous acid or nitrate of mercury on oleic acid. Prep. Pass a current of nitrous gas through pure oleic acid, at a low temperature, for 5 min¬ utes ; wash the crystalline mass, that shortly af¬ terwards forms, with hot water; and then dissolve it in an equal volume of hot alcohol. On cooling, crystals will form, and must be purified by pres¬ sure, re-solution, and crystallization. (Meyer.) Prop., cf-c. Elaidic acid, prepared as above, re¬ sembles sublimed benzoic acid; melts at 113° Fahr., and is soluble in alcohol and ether ; with the alka¬ lis and their carbonates it forms hydrated salts, which yield strong soapy solutions. ELAIDIN. A compound of elaidic acid and glycerine, formed by the action of nitrate of mer¬ cury on olive oil. It is one of the components of citrine ointment. ELATERINE. Syn. Momordicine. The ac¬ tive principle of elaterium. It was discovered by Dr. Clutterbuck in 1819, but first obtained in a state of purity in 1830, by the late Mr. Hennel. Prep. I. Digest elaterium in hot alcohol, evapo¬ rate the tincture to the consistence of thin oil, then throw it into boiling distilled water, and allow the whole to cool; collect the precipitate, and puri¬ fy by re-solution in alcohol and precipitation by water as before. (Dr. Morries.) II. Digest the alcoholic extract of elaterium in ether, and dissolve the residuum in hot alcohol; crystals will form as the solution cools. (Hennel.) Remarks. Elaterine forms delicate silky crys¬ tals, having a bitter taste. It is a drastic purga¬ tive. Pose. One-sixteenth gr. ELATERIUM. ( From fXawm, / stimulate or urge forward.) The term iXari'iptov was applied by the Greeks to any drastic purgative, but prin¬ cipally to the juice of the wild or squirting cucum¬ ber. The word elaterium, according to present usage, means the deposite obtained from the juice of the wild cucumber. Prep. I. (Dr. Clutterbuck.) Gather the cucum¬ bers when as ripe as possible, but without violence that might endanger their bursting. Then wet them by the affusion of cold water, cut them through longitudinally, and allow the juice to strain through a fine sieve into an earthenware vessel. Scoop out the seeds and surrounding pulp, place them on the sieve, and wash them re¬ peatedly with cold water. The same process may afterwards be applied to the split cucumbers. The several waters being received in the same vessel with the juice, the whole is to be allowed to re¬ pose for a few hours, when the clear portion must bo decanted and the sediment spread thinly on fine linen and exposed to the air to dry. Exposure to sunshine or a bright light should be avoided, but gentle warmth may be employed without injury. Quality very fine, but the product small. Forty fruits yielded Dr. Clutterbuck only G grains of elaterium. II. ( Process followed at Apothecaries Hall.) The fruit cut longitudinally into halves, is placed in hempen or horse-hair bags, and submitted to slight pressure in a tincture press. 'I he juice, as it runs off, passes through a fine hair sieve into a cylindrical glass jug or jar, where it is allowed to remain for two hours, when the clear supernatant f ELE 262 ELE liquor is poured off, and the thick portion contain- | ing the sediment is placed on a bibulous paper fil- j ter, supported on linen, and allowed to drain, after ] which it is dried by a gentle heat in a stove. The product has a green color, and constitutes the j finest elaterium. A paler and inferior article is obtained from the mother liquor, poured from the | first sediment by placing it in shallow pans and al¬ lowing it to deposite. Remarks. To procure a fine article of elaterium ! it is necessary to remove it as soon as it is depos¬ ited, as a heavy mucilage falls down soon after¬ wards, which materially injures its quality and | appearance. Good elaterium yields from 50 to 600 of its weight to strong alcohol, and from 25 to j 440 of elaterin. (See Extract of Elaterium.) ELECTROTYPE. Electrometallurgy. The art of working in metals by means of voltaic electricity. The most simple and easily managed ; electrotype apparatus, is formed in a similar man- \ ner to the common constant battery, but instead of employing a plate of copper for the negative element, a mould of the object to be copied, the face of which has been covered with plumbago, is substituted. An electrograph of this kind may be made of any well-glazed earthen jar or vessel, and the following arrangement will be found conve¬ nient for most of the purposes to which this art is applied by the amateur; viz. copying medals, multiplying plates, &c. a. An oval vessel of salt glazed earthenware or wood, nearly filled with a concentrated solution of sulphate of copper. b, A porous diaphragm, containing the cylinder of zinc c, and filled with dilute sulphuric acid. d, A small bar of brass or copper, fastened to the vessel by the binding screws e, e. and supporting the cylinder of zinc c, by the hook of copper wire f, and the mould g, by the hook h. i, A small shelf or partition to support crystals of sul¬ phate of copper, to keep up the strength of the solution. Another method is to employ a trough or de¬ composition cell connected with a constant batte¬ ry, by which means several moulds may be coated at once. This arrangement will be understood by refer¬ ence ,to the annexed engraving: a, A constant battery. (See Battery.) b, Decomposition cell; a cubical vessel made of wood, or earthenware, and filled with a mixture of 1 part of di¬ lute sulphuric acid and 2 parts of concentrated soluti jf sulphate of copper. c , c, c, Moulds suspended to the brass rod /, and,n- nected with the copper or negative element of the b; ry a, by means of the screw g. d, rf, Pieces of sheet copper suspended on the bnujid h, and connected with the zinc end of the batter. >y means of the screw i, employed to keep up the strenfo! the cupreous solution in the decomposition cell. * i When it is desired to copy any object by e of these apparatuses, an exact mould must be procured. Supposing the article to be a m i), for instance, a hoop of paper is commonly pkd round it, and white wax, or any similar substtj e, poured on it in a melted state, and. then allpd to cool, when it is removed, a small piece of Jp- per wire to suspend it by is attached, and its ce brushed over with finely-powdered plumbag u means of a camel-hair pencil ; the excess id loose portion being carefully removed. The r Id so prepared is next suspended in the apparati to receive a deposite of metal on its surface. Iiof persons experience considerable difficulty in o- curing moulds free from air bubbles, but th n- convenience is readily avoided, by removing th a camel-hair pencil any that may be observijot the surface of the medal, after the melted v t poured on, and while it remains liquid and l!ts- parent. Stearine, hard tallow, shellac, rosin j ft- ened with a little oil, plaster of Paris, sealing it. fusible metal, and numerous other substance ® employed as materials for moulds. When p & of Paris is used, it is necessary to imbue its sti<" with melted wax, to enable it to retain the jn- bago. Fusible metal requires no preparation! After the mould has received a sufficiently « deposite, the latter is separated, washed in fj-Ue clean water, and bronzed. Any of the ^ mentioned under “ Bronzing of Metals.' u : be employed for this purpose, but either tin: A or second will be found the simplest and mos » venient. The length of time required to pij ,e< a deposite of any given thickness, depends up* ! I*' temperature, of the solution and the state >P battery. Other things being equal, this « place more rapidly the higher the tempeiP within given limits. In very cold water, tb|l* ration proceeds exceedingly slowly. The tyro in electrotype manipulation, freq'pl experiences much annoyance from the being deposited on the surface of the mould,.df the form of a powder, or in a very friable or A state. This generally arises from the batte; be¬ ing in too active a condition. It is found tl th slower the deposite is formed, the tougher am or perfect it will be. Air-bubbles may be avoir brushing them off the face of the mould aftA mersion in the decomposition cell, and by pq ■ regulating the action of the battery. The ui -. sulphuric acid employed to excite the zinc p°j the battery, should never be stronger than j* of concentrated acid, to 8 or 9 parts of watei may be substituted for zinc, and is more ec ical. In gilding, silvering, or platinizing the cc metals, by electricity, solutions of gold, sil platina, are placed in the decomposition 1 around the moulds, and plates of those i instead of copper, suspended in the solution. ELECTUARY. Syn. Electuarium, ron im- or .ale? :,aU ELE 263 ELE ’K k\ikt6v.) Vegetable and light earthy pow- mixed up with honey, sirup, or sugar, to the >tence of a thick paste. In the present Phar- >pu?ia, electuaries are included under the title ection, but this arrangement is manifestly jper, as these words are not synonymous. “ In ERVF.a (or confections) the addition of the sac- |iing. , LECTUARY, FEBRIFUGE. Syn. E. ufugum. Prep. (E. H.) Powdered cinchona J J al ammoniac 3j ; sirup of lemon juice q. s. 1 vers. , LECTUARY FOR DYSENTERY. Syn. 4Anti-dybkntericum. Prep. (P. E. 1744.) - tuary of catechu, mixed with half its weight •ocatel’s balsam. LECTUARY FOR EPILEPSY. Syn. E. L 1-epilf.pticum. Prep. (Dr. Mead.) Powdered 'Bona 3j ; valerian and tin (both in powder) of a 5*; sirup to mix. , LECTUARY FOR THE CHOLERA. Syn. J nti-cuolericum. Prep. Mix together equal parts of finely-powdered and newly-burnt char¬ coal, lard, and maple sugar. A popular remedy. ELECTUARY FOR THE PILES. Syn. E H.-emorrhoidale. Prep. (Dr. Copland.) Cream of tartar §j ; precipitated sulphur 3iij ; confection of senna §ij ; sirup of orange or ginger to mix. Remarks. An excellent medicine for piles. Dose. A teaspoonful 3 or 4 times a day. From the difficulty experienced in procuring pure pre¬ cipitated sulphur, the flowers of sulphur may be advantageously substituted. ELECTUARY FOR THE TEETH. Syn. E. Dentjfricum. Prep. I. (Coral dentifrice. E. Gingivale.) a. Red coral 4 oz.; cuttle-fish bone 1 oz.; cream of tartar 2 oz.; cochineal 1 dr.; alum A dr.; (all in fine powder;) clarified honey 10 oz.; mix. , b. Clarified honey 12 oz.; tincture of myrrh 3 oz.; oil of cajeput 10 drops ; oil of cassia or cin¬ namon 20 drops; tincture of cochineal 1 dr.; cream of tartar A oz.; mix. II. Myrrh 3 oz.; cream of tartar and cochineal, of each 1 A oz.; powdered cloves 1 oz.; honey 4 oz.; mix. III. To the last add 1 dr. of powdered orris root and 5 drops of otto of roses. Remarks. All the above are used to whiten and preserve the teeth, but are most serviceable in foul or scorbutic gums. ELECTUARY FOR WORMS. Syn. E. Vermifugum. E. Anthelminticum. Prep. I. (Bresmer.) Worm seed and tansy seed, of each 3iv ; powdered valerian root 3ij; ditto jalap and sulphate of potash, of each 3iss to 3ij ; oxymel of squills to mix. II. Powdered tin §iij; confection of red roses jjss ; orange sirup to mix. Dose. A tablespoonful early in the morning for 3 or 4 successive days, followed by a cathartic. III. (Dr. Cheston.) Powdered tin fiv; confec¬ tion of wormwood §iij ; carbonate of iron 3 j ; mix. ELECTUARY OF ANTIMONY. Syn. E. Antimonii. Prep. (P. C.) Prepared sulphuret of antimony, gum guaiacum, and black sulphuret of mercury, of each 3j; confection of senna 3ij; sirup to mix. Diaphoretic and alterative. Dose. 1 to 2 drachms twice a day in chronic cutaneous diseases, combined with sarsaparilla or decoction of elm bark. ' ELECTUARY OF CASSIA. Syn. E. Cas¬ sia. Prep. (P. D.) Fresh cassia pulp and sirup of orange, of each lb. ss ; manna ^ij ; tamarind pulp l) ; mix and evaporato to a proper consist¬ ence. Dose. 2 dr. to 1 oz. It is gently laxative, and is chiefly used as a purge for children, or as a vehicle for other cathartics. It is commonly made with equal parts of tamarind and cassia pul|>s, mixed with A of manna, and flavored with a few drops of tincture of orange peel, without any evap¬ oration. ELECTUARY OF CATECHU. Syn. E. Catechu. Prep. (P. E.) Powdered catechu, and kino, of each ^iv ; cinnamon and nutmegs, of each Jj ; opium (dissolved in a little sherry) oiss ; sirup of red roses (evaporated to the consistence of honey) 1A pints- ELECTUARY OF CATECHU, COM- ( I ELE 264 ELE POUND. Syn. E. Catechu compositum. Prep. (P. D.) Catechu §iv ; kino §iij ; cinnamon §ij; ginger sirup (boiled as above) lb. ij, §iij ; hard re¬ fined opium (diffused in wine as above) 3iss ; mix. Remarks. Both the above are astringent and aromatic. Dose. 3j to 3ij in diarrhoea, dysentery, <5&c* ELECTUARY OF CHARCOAL. Syn. E. Carbonis. Prep. Newly-burnt and finely-pow¬ dered charcoal and carbonate of soda, of each 3ij ; confection of senna §iv ; mix. ELECTUARY OF CINCHONA AND SODA. Syn. E. Cinchona cum Soda. Prep. (P. C.) Powdered cinchona jjj ; carbonate of soda 3ij ; thin mucilage to mix. Dose. 2 dr. 2 or 3 times a day. ELECTUARY OF COPAIBA. Syn. E. Co- paib.e. Prep. (Caspar.) Blanched almonds 3vj; powdered althaea 3j ; catechu 3ss; balsam of co¬ paiba 3iij ; mix. ELECTUARY OF COWHAGE. Syn. E. Dolichi. E. Mucun.e. Prep. (Chamberlain.) Dip the pods into treacle, withdraw, and scrape off the hairs, repeating the process with fresh pods till sufficiently thick. Dose. One teaspoonful in the morning fasting, followed by a purgative a day or two afterwards. Vermifuge. (See also E. for Worms.) ELECTUARY OF HELLEBORE. Syn. E. Hellebori Albi. Prep. Bruised white hellebore root lb. j ; water 1 gallon ; boil to one half, strain, add honey lb. iij ; and evaporate to a proper con- sistenc6. ELECTUARY OF IRON. Syn. E. of Steel. E. Ciialybeatum. Prep. (Collier.) a. Potassio- tartrate of iron §ss ; confection of red roses §j ; sirup to mix. b. Precipitated sesquioxide of iron fj; honey ^ij ; ginger sirup yss ; mix. Both the above are tonic. Dose. One tea¬ spoonful thrice a day. ELECTUARY OF LAUREL BERRIES. Syn. E. e Baccis Lauri. Prep. Leaves of rue, caraway seeds, parsley seed, and laurel berries, of each ; gum sagapenum 3ss ; black pepper and Russian castor, of each 3ij ; honey §xv; mix. (See Confection of Rue.) ELECTUARY OF MUSTARD. Syn. E. SiNAris. Prep. (P. C.) Flour of mustard and con¬ serve of roses, of each 3iv ; ginger sirup to mix. ELECTUARY OF OLIBANUM. Syn. E. Olibani. Prep. (P. C.) Powdered olibanum, and balsam of copaiba, of each 3iv ; confection of hips §j ; sirup to mix. ELECTUARY OF OPIUM. Syn. E. The- baiacum. E. Opii. E. Opiatum. Prep. (P. E.) Aromatic powder §iv ; senega §iij; opium (diffused in a little sherry) fss ; sirup of ginger lb. j ; mix. ELECTUARY OF PEPPER. Syn. E. Pi- peris. Prep. (P. E.) Black pepper and liquorice root, in fine powder, of each lb. j ; fennel lb. iij ; honey and white sugar, of each lb. ij ; mix. Use, Ac. Same as confection of black pepper. ELECTUARY OF SCAMMONY. Syn. E. Scammonii. Prep. (P. D.) Powdered scainmony §iss ; cloves, bruised, and ginger, in powder, of each 3vj ; oil of caraway 3ss ; sirup of roses to mix. A stimulant cathartic. Dose. 10 grs. to 4 dr. ELECTUARY OF SULPHUR. Syn. E. J-jo. Sulphuris. Prep. Flowers of sulphur 1 oz, j honey or treacle 2 oz; mix. Gently laxa ■. Dose. A teaspoonful night and morning in j! s and some skin diseases. ELECTUARY OF SULPHUR, C( . POUND. Syn. E. SulphuriI co. Prep. I. t. B. II.) Precipitated sulphur §ss ; cream of U r 3j ; honey §j ; mix. An excellent laxativ piles. Flowers of sulphur may be substitute! precipitated sulphur in the above form. Dos to 3ij. II. Flowers of sulphur ^ss ; cream of tartai confection of senna §ij ; confection of black per §iss ; sirup of ginger f §j ; mix. This is au cellent medicine. Dose and Use. As last. ELECTUARY OF SULPHUR AND RAX. Syn. E. Sulphuris cum Borace Flowers of sulphur §j ; cream of tartar ^iss; b|* §ss ; confection of senna §iiss ; sirup of orange ill to mix. Dose. 1 to 3 teaspoonfuls in disease! f the uterine organs and lower bowels. ELECTUARY OF TURPENTINE. j>. E. Terebinthin^e. Prep. (St. B. H.) Comin turpentine §j ; honey §ij ; mix. Dose. 1 to 2 i> spoonfuls in complaints of the urinary on s, worms, &c. ELECTUARY, PECTORAL. Syn. E. torale. Prep. I. (P. E. 1744.) Conserve of gij ; compound tragacanth powder §ss; bei id acid 3j ; sirup of toiu q. s. II. Oxymel of squills, sirup of marshmall mucilage of gum arabic and sirup of tolu, of h §ss ; powdered lump sugar jpj ; mix. ELECTUARY, STIMULANT. Syn .,1 Stimulans. Prep. Gum ammoniacum (gtraijl) 5 j; vinegar of squills 3 S 8 ; mix with a gentle A and spread on leather. As an application t<>e chest or pit of the stomach. ELECTUARY, STOMACHIC. Green permint, lump sugar, and confection of onij*- peel, of each equal parts ; mix. Dose. Ap- spoonful. ELEMI. This,resin is the produce of an ij»* certained tree, respecting which thero liave Jm various conjectures. The London and Djin Colleges assign it to the amyris elemifera, bu:ie Edinburgh College, with greater discretion, A it to be the “ concrete resinous exudation frortPe or more unascertained plants.” Dr. Pereira 1 ^ suggested, that it may be the produce of the » icicaribo, the canarium zephyrinum, or the cP* rium balsamiferum, but the question is still 1 e ' cided. The elemi of commerce is of a pale yellow (j'h exteriorly brittle, but soft and tough within; ij 88 a warm bitter taste, and a fragrant aromatic sAi partaking of fennel and juniper. It is only r * tially transparent even in thin plates, is very ** ble, and has a density a little greater than th water. According to Bonastre, it consists r per cent, of resin, 1245 of a fragrant essenti; and a little bitter extractive. In medicine only employed in the preparation of the * 111 ointment of the Pharmacopoeia. The elemi of the shops is often adulterated more frequently a factitious kind is sold foi genuine gum. This is formed by adding 1 of balsam of Canada to 4 parts of yellow resi the melted state, but removed from the fire, m ii. ELI 265 ELL w(h about 1$ p. c. of oil of juniper, and half this tity of oil of fennel are stirred in. This fraud be detected by exposing the suspected article in'eat, along with a little water, when its fra- ce will evaporate, and the coarse terebinthi- smell of the resin will become readily distin- gimble. 'LIXIR. ( From the Arabic Elekser, quintcs- #rjr.) A name formerly applied to various com- iK d tinctures. LIXIR, ANTISCROFULOUS. Syn. E. AIiscrofulosum. Ammoniated tincture of gen- 'LIXIR, ASTHMATIC. Prep. Opium, oil ofjiiseed and camphor, of each 1 oz.; proof spirit 1 hlon. Digest a week. jLIXIR, BOERHAAVE’S ANTI-ASTH- iVlriC. Syn. Elixir Antiastiimaticum Boer- il ii. A tincture made with aniseed, orris-root, rabacca, sweet flag, liquorice, and elecampane. 20 to 40 drops. LIXIR, DAFFY’S. Syn. E. Salutis. Com- d Tlncture of Senna. Prep. I. Jalap root ; East India senna 1 i lbs.; coriander seeds aniseed, of each ^ lb.; rhubarb \ lb.; shavings d sunders wood 2 oz.; treacle 7 lbs., and sub- onate of potash 2 oz., both dissolved in water allons; rectified spirit of wine 2^ gallons. All solids must be well bruised, and macerated in nixed fluids for 14 days, when the whole must messed, and strained (hrough a fine flannel It is too glutinous to run through filtering >T. ■ (Dicey’s.) Senna lb. j; guaiacum shavings, unpane root, (dried,) aniseed, caraway seed, aider seed, and liquorice root, of each lb. ss ; d raisins lbs. ij ; proof spirit or brandy 9 quarts. Aiast I I. (Swinton’s.) Jalap 3 lbs.; senna 1 lb. cinder seeds, caraway seeds, liquorice root, and etjuupane root, of each 4 oz.; moist sugar 2 lb.: relied spirit of wine and water, of each 1 gallon. Ajast Jalap and caraways, of each 1 lb.; senna, d arb, and aniseed, of each 2 lbs.; red sunders 1 i lb.; brown Funs. As last. sugar 7 lbs.; proof spirit 10 Rhubarb (East India) 14 lbs.; senna 56 lbs.; 11 '«i 7 lbs.; coriander seeds 6 lbs.; caraway and red sanders wood, of each 5 lbs.; cassia !>t and jalap, of each 3 lbs.; proof spirit 100 gal- io Digest for 14 days, press, strain, and add ffi tsses 84 lbs. Mix well, and either clarify, or 51 u through flannel. )l. For proof spirit in the preceding formula;, “Vqual parts of spirit of wine and water. 'marks. Daffy’s elixir is a favorite purge with ® kards, and is a common and very popular re dy in flatulent colic, dyspepsia, «Ac. Dose. * 4 tablespoonfuls. LIXIR, THE DEVIL’S. Prep. Pods of ^icuni and cloves, (bruised,) of each \j; ginger ** sa ffron, of each ^iij; cantharides 5v ; proof 5* A*, vij. Digest for 10 days. Dose. 3ss to 0l jiu mixtures. It is stimulating and aphrodisiac. LIXIR OF GARLIC. Syn. E. Allii. Prep. "ic roots 80 in number; rectified spirit 1 pint. ■1 to dryness, and repeat the process with the spirit from fresh roots a second and a third 34 time, then add camphor 3ij. Diaphoretic. Dose. A teaspoonful twice a day. ELIXIR DE GARUS. Prep. Myrrh ^ ss ? aloes and saffron, of each 3ij ; cinnamon, clones, and nutmegs, of each 3ss; prpof spirit 1 quart. Digest for 7 days, strain, and add sirup of maiden¬ hair lbs. ij ; orange-flower water Sjiss. ELIXIR OF JALAP. Syn. E. Jalat.e com- positum. Prep. Jalap §iv ; scammony 3iv ; gam¬ boge 3ij; rectified spirit 1 quart. ELIXIR OF LONG LIFE. Syn. E. Long.e Vit.e. Tincture of rhubarb and aloes. ELIXIR OF MYRRH. Tincture of savine, (comp.) P. L. 1788. ELIXIR D’OR. Syn. Elixir of Gold. De La Motte’s golden drops. ELIXIR, PAREGORIC. Tincture of cam¬ phor (co.) and ammoniated tincture of opium. ELIXIR PROPRIETATIS. Compound tincture of aloes. ELIXIR PROPRIETATIS CUM ACIDO. The last article acidulated with sulphuric acid. ELIXIR PROPRIETATIS TARTARIZA- TUM. The elixir proprietatis alkalized with salts of tartar. ELIXIR, PECTORAL. Syn. E. Pectorale. Prep. (P. E. 1744.) Balsam of tolu §ij; gum benzoin jiss ; saffron §ss; rectified spirit fjxxxij. Digest in a sand heat for 4 davs. ELIXIR POLYCHRESTUM. Prep. (P. E. 1744.) Gum guaiacum §vj ; balsam of Peru ^ss ; rectified spirit 1 quart. Digest 4 days and strain. ELIXIR SACRUM. Tincture of aloes and rhubarb. , ELIXIR SALUTIS. Tincture of senna. ELIXIR, SQUIRE’S. Prep. Opium 2 oz.; camphor and cochineal, of each £ oz.; sweet fen¬ nel 1 drachm ; tincture of serpentary 10 oz.; spi¬ rits of aniseed 1 gallon; water 1 pint; aurum musivum 3 oz.; mix. ELIXIR, STOMACHIC. Compound tincture of gentian. ELIXIR OF VITRIOL. Syn. E. Vitrioli. Water strongly acidulated with sulphuric acid. See Aromatic Sulphuric Acid, which is also frequently called elixir of vitriol. ELIXIR OF VITRIOL, SWEET. Syn. E. Vitrioli Dulce. Prep. (P. E. 1744.) Spirit of sulphuric ether lbs. ij; oil of peppermint §ss; es¬ sence of lemons and oil of nutmegs, of each 3ij; mix. See Aromatic Spirit of A5ther, which is also called by this name. ELIXIR OF VITRIOL, MYNSICHT’S. Syn. Acid E. of Vitriol. E. Vitrioli Myn- siciiti. Prep. Cinnamon, ginger, and cloves, of each 3iij ; calamus aromaticus 3jj; smaller galan- gal §iss; sage and peppermint leaves, (dried,) of each §ss ; cubebs and nutmegs, of each 3ij ; aloes wood and lemon-peel, of each 3j; sugar candy ^iv ; rectified spirit lbs. iss; oil vitriol lb. j. Digest for three weeks. ELIXIR OF VITRIOL, VIGANFS. Prep. Spirits of sulphuric ether §viij; aromatic tincture lb. j; mix. ELLAGIC ACID. (From Galle reversed.) W r hen an aqueous infusion of nut galls is left for some time exposed to the atmosphere, the tannic acid gradually disappears, and is replaced by gal¬ lic acid, and an insoluble gray powder, to which. EMB 266 EME 1 the term ellagic acid was applied by Chevreul. It is soluble in alkalis, forming salts, and is precipi¬ tated by acids. ELUTRIATION. Syn. Elutriatio, ( Lat ., from elutrio, to cleanse.) In Chemistry, the ope¬ ration of washing insoluble powders with water, to separate them from foreign matter, or the coars¬ er portion. It is usually performed by grinding or triturating the mass with a little water, until reduced to a very fine powder, and this paste is suddenly diffused through a large quantity of wa¬ ter, in a deep vessel, from which, after the subsi¬ dence of the grosser portion, the liquid is poured into another vessel, and allowed to deposite the fine powder it still holds in suspension. When this has taken place, the clear supernatant liquor is de¬ canted, and the sediment drained and dried. The coarse sediment deposited in the first vessel is now submitted to a fresh grinding and diffusion through water, and the entire operation is repeated, until the whole of the pulverizable portion is washed over. The proper length of time for the liquid to remain in the first vessel, depends solely on the density of the powder, and the degree of fineness required in the product; heavy powders subsiding almost immediately, while light ones often take several minutes to deposite their coarser portion. Sometimes three or more vessels are employed, and the muddy liquor, after remaining a short time in the first, is poured into the next one, and this, in a short time longer, into the third, and so on, until the last vessel is filled, by which means, pow¬ ders of different degrees of fineness are obtained ; that deposited in the last vessel being in the minu¬ test state of division. (See Chalk, Bistre, De¬ cantation, Edulcoration, &c.) EMBROCATION. Syn. Embrocatio, {Lat., from epSpex “, I moisten .) A fluid medicine rubbed on any part of the body. EMBROCATION, COMMON. Syn. Em¬ brocatio Communis. Prep. (U. C. H.) Sesqui- carbonate of ammonia §iv; distilled vinegar 6^ pints ; mix, and add proof spirit 3 pints. EMBROCATION, GUESTONIAN. Syn. Emb. Terebinthinae. Prep. Oil of turpentine and olive oil, of each ^iss ; dilute sulphuric acid f3iij ; mix well. For rheumatism. EMBROCATION FOR BRUISES. Prep. I. Soap liniment 5 oz.; liquor of ammonia 1 oz.; mix. II. Soap liniment 3 oz.; oil of turpentine 2 oz.; camphor 1 oz.; mix. III. Tincture of cantharides and rectified spirit, of each 1 oz.; camphor and oil of origanum, of each ^ oz.; mix. IV. Sal ammoniac 1 oz.; distilled vinegar ^ pint; dissolve. V. Sugar of lead i oz.; distilled vinegar and water, of each ^ pint; dissolve. EMBROCATION for HOOPING COUGH, ROCHE’S. Prep. Sweet oil 2 oz.; oil of amber 1 oz.; oil of cloves 1 drachm ; mix. EMBROCATION FOR STRAINS. (In Horses.) Prep. I. Soft soap and oil of turpen¬ tine, of each 4 oz.; oil of rosemary and camphor, of each 1 drachm ; mix. II. Olive oil, oil of turpentine, and elder-flower ointment, of each 2 oz.; mix, and add oil of origa¬ num 3 drachms. EMBROCATION, LYNCH’S. Prep. fc ep alkanet root in sweet oil until the latter bee In¬ sufficiently colored, then scent with esstal oils. EMBROCATION OF ACETATE OF I- MONIA AND SOAP. Syn. Emb. Am.m) s. Acetatis cum Satone. Prep. (P. C.) a . q liniment and solution of acetate of ammoniiif each 1 oz. j mix. b. To the last add liquor of ammonia foiij. or sprains, bruises, &c. EMBROCATION OF ALUM. Syn. I;c Aluminis. Alum \ oz.; distilled vinegar and j if spirit, of each ^ pint; mix. For chilblains, s- eased joints, &c. EMBROCATION OF AMMONIA in. Emb. Ammoniac. Prep. Liquor of ammonia I.: proof spirit and water, of each 5 oz. As last. EMBROCATION OF AMMONIA, cil- PHORATED. Syn. Emb. Ammonias Ace ; is Campiiorata. Prep. I. Soap liniment and liiir of acetate of ammonia, equal parts; mix. ;ir sprains, bruises, chilblains, Ac. II. To every ounce of the above, add 2 di if liquor of ammonia. EMBROCATION OF CAMPHOR. n. Emb. Camphorae. Prep. I. Soap liniment id camphorated spirit of wine, equal parts. II. (Collier.) Camphorated spirit of wine, eh- tial oil of amber, and laudanum, equal parts. EMBROCATION OF CANTHARII3. Syn. Emb. Lytt.e. Emb. Cantharidis. IP - Tincture of cantharides and camphorated spiri *f each 1 oz.; mix. Stimulant. It should be d with caution, lest the absorption of the cantha tf induce strangury. EMBROCATION OF SOAP. Soap linin t. The following is also a common form: soft sCj 3 oz.; camphor 1 oz.; soap liniment i pint; v r and spirit of wine, of each 6 oz.; spirits of hU- horn 4 oz.; mix. For sprains, bruises, chilbO, &c. EMBROCATION, STIMULANT, k Emb. Stimulans. Prep. (Thompson.) a. Li >r of ammonia f3ij; olive oil f3vj; mix. Use' n sore throat, &c. b. Compound camphor liniment f3ix; find* of cantharides f 3j ; laudanum f3ij ; mix. Ru.d over painful joints, and over the bowels in ec and cramp. It is stimulant and anodyne. EMBROIDERY. Gold and silver fancy vk of this description may be. easiest cleaned wi » little spirit of wine, either alone, or diluted h an equal weight of water. The common p!‘* tice of using alkaline or acidulous liquors is 'i injurious, and frequently destroys the beauty of 0 articles instead of cleaning them. EMERALD. Syn. Emeraude, ( Fr .) Smar ( Ger .) A precious stone of a beautiful green cii'> and ranking next to the diamond in value. A 0 emerald of 4 or 5 grains is worth as many pou:|> one of 10 grs. about 21. per gr.; one of 15 grs • to 41. per gr., and so on in proportion to the * crease in size. One of 24 grs. fetched 100Z. ; cording to Vauquelin, the emerald consists of 5 of silica, 16§ of alumina, 13$ of glucina, (ab>) 3$ of oxide of chromium, and a trace of lime. • finest emeralds are obtained from Peru. EMERALDS, FACTITIOUS. The foil,'* EME 267 EMU 2 method of obtaining artificial rubies and emer- ,ds is exceedingly simple and inexpensive, and fere an ample field for the ingenious experiment- list. Recently precipitated and well washed hy- ,ate of alumina is moistened with a few drops of ■utral chromate of potassa, and kneaded so that e mass assumes a tinge scarcely perceptible ; it then rolled out into small sticks, about the thick- ss of a finger, and slowly dried, taking the pre- ution to fill the fissures that form during desicca- u with fresh hydrate of alumina. When per- :tly dry, one end of these sticks is brought into s termination of the flame of an oxyhydrogen wpipe, until a portion of the mass is fused into mall globule. After the lapse of a few minutes, ■eral minute balls, of some millimetres diameter, d of such intense hardness, that quartz, glass, to- granite, can be easily and perceptibly scratch- therewith, will form. When cut and polished, y appear, however, slightly opaque. By em- ying nitrate of nickel in lieu of chromate of assa, green-colored globules resembling the orald were obtained. (Boettger.) jBy the substitution of oxide of chromium for j-omate of potassa, the editor of this work has jcured factitious gems of considerable hardness 1 beauty, though slightly opaque in some por- ;i of the mass. But this might doubtless be i >ided by more careful manipulation. From le experiments in which a little silica was added, re was less opacity, though in other respects the les were inferior. jvMETIC. Syn. Emetique, (Fr.) Emeticus, it!/.) E/icrtKos, (Gr ., from tiaia, I vomit.) A med- i e which excites vomiting. The principal 't/'tics are Ipecacuanha and Tartarized Anti- Vv, and their preparations; and the sulphates < ;inc and copper. The first of these is commonly I )loyed either in substance or infused in wine, (joe of ipecacuanha,) when it is merely wished Evacuate the contents of the stomach, when I I viscus is in a disordered state, or overloaded '1 food. At the beginning of fevers and other ‘ uurnatory disorders, the timely administration ^tn emetic will frequently' induce copious dia- p rests and produce a cure, or at least greatly 11 gate the severity of the symptoms. For this P>ose emetic tartar or antimonial wine is pref- *' »le, either alone or combined with ipecacuanha. * en poison has been taken, and the stomach- I* ip is not at hand, the sulphate of zinc or copper 4 ild be administered. J dr. of either of these ® ! tances should be dissolved in 3 or 4 oz. of wa¬ ll and a third should be taken every ten minutes u vomiting is induced. The operation of emet- ie s powerfully promoted by r drinking copiously hunts, especially' warm water. The latter, in J is itself an emetic, when taken in quantity. 11 use will also prevent that dreadful straining 81 retching, which make emetics so much dread- K >’ some persons. Small and repeated doses of ® ics are frequently administered to produce p !fa » m many diseases of the lungs and Stomach. E tics should be avoided in plethoric habits, in lH ia, pregnancy, and whenever an inflamma- ,0 diathesis exists. They should also be given great cautiou to yrnung children, and in such wine or powder of ipecacuanha should alone "'mployed. Some chronic and obstinate dis¬ w» C! eases, especially rheumatism, are sometimes re¬ lieved by emetics. EMETINE. Syn. Emetina. Emetin. La Matiere Vomitive. Prep. I. Digest coarsely- powdered ipecacuanha root, first in ether and then in alcohol. Evaporate the latter tincture to dryness, dissolve in water, and precipitate with acetate of lead. Wash the precipitate, diffuse it in distilled water, in a tall glass vessel, and pass sulphureted hydrogen through it, to throw down the lead ; filter and evaporate to dryness. Prod. Brownish red, deliquescent scales. Emetic in doses of \ to ^ a gr. (Ann. de Chimie et de Physique.) II. The powder of ipecacuanha is digested in water with calcined magnesia. The deposite is thrown on a filter, washed carefully with very cold water, and dried. The emetin is then taken up by alcohol. It may be afterwards combined with an acid, and the salt may be purified with animal charcoal. When the emetin is once more thrown down by magnesia, alcohol redissolves it in a color¬ less state. Emetin thus obtained is yellowish- white and pulverulent, but may be obtained per¬ fectly white, by repeating the latter part of the process. White and pure emetin is emetic in doses of one-sixteenth of a grain. Props. Emetin is pulverent, inodorous, and bit¬ ter ; fusible at 122° F.; very soluble in alcohol, but only slightly so in ether, oils, and water. It partially neutralizes the acids, forming scarcely crystallizable salts. Tincture of iodine produces a reddish precipitate in an alcoholic solution of eme¬ tin. With tincture of galls this solution behaves like morphia ; but, unlike the last substance, the salts of iron produce no change of color in it. EMULSION. Syn. Emulsion, (Fr.) Emulsio, ( Lat. ., from emulgeo, to milk.) A milky fluid, formed by the mechanical admixture of oil and water, by means of some other substance that possesses the power of combining with both. The emulsions of the London Pharmacopoeia, are in¬ cluded under the same head as mixtures. In the preparation of emulsions, the oily or resinous in¬ gredients are usually suspended by means of mu¬ cilage of gum arabic ; almonds, or new-laid eggs; 1 drachm of the first, made with equal parts of gum and water ; 1 oz. of the second, (usually 26 in number,) and one in no. of the last, will form two drachms of any oil into an emulsion with about 1 oz. of water. EMULSION, FARRIERS’. Prep. I. (Simple.) Sweet oil 2 oz.; honey or moist sugar 3 oz.; salts of tartar \ oz.; warm soft water 1 pint; mix and shake till quite cold. II. (Pectoral.) Camphor 2 dr.; spirit of wine 1 oz.; oil of aniseed 20 drops; dissolve, then add of simple emulsion j pint. EMULSION OF ASAFCETIDA. Syn. Emulsio Assafcetid.e. Prep. (Duclow.) Asa- fcetida §viij ; powdered gum §xvj ; oil of almonds 1J pints ; water 1 quart; make an emulsion, strain through linen, and keep it in a well-corked bottle. Antispasmodic. EMULSION OF CAMPHOR. Syn. Mistura Campiioras. E. do. E. Camphorata. Prep. ( P. E. 1839.) Camphor 9j; lump sugar tritu ‘ rate together, and add blanched almonds 3 s8 ; beat well, then gradually add water 1 pint. Stimulant, antispasmodic, and diaphoretic. ENA 268 ENA EMULSION OF COPAIBA. Syn. E. Co- paibze. Prep. Balsam of copaiba, mucilage of gum, and simple sirup, of each 3ij ; water %x\) ; mix. Dose. % oz. to an ounce 2 or 3 times a day in certain complaints. EMULSION, CATHARTIC. Syn. E. Pur- gans cum Resina Jalap.e. Prep. (P. Cod.) Resin of jalap 10 grs.; white sugar J the yelk of an egg ; orange-flower water 3ij ; water f |iv ; mix. EMULSION OF GUM. Syn. E. Acacre. Mistura Acaci^e. Prep. (P. E., 1839.) Sweet almonds, blanched, 3x ; white sugar 3v ; mucilage f 5iij ; water 1 quart. In coughs, &c. EMULSION OF OIL OF ALMONDS. Syn. E. Olei Amygdalae. Prep. Oil of almonds 3iij; thick mucilage and simple sirup, of each §ss; rose water f ; distilled water §iij or ^iv; mix. Remarks. When well made, this is an elegant and efficient substitute for almond milk. EMULSION OF PERUVIAN BALSAM. Syn. E. Balsamica. E. Balsami Peruviani. Prep. (Ger. H.) Balsam of Peru 3iv; oil of almonds 3vj ; powdered gum ; mix, and add cautiously rose water f §vj. EMULSION, PURGATIVE. Syn. E. Pur- gans cum Scammonio. Prep. (P. Cod.) Virgin scammony 10 grs ; milk f §iv; sugar 3iv; cherry- laurel water f 3ij; mix. EMULSION OF SPERMACETI. Syn. E. Cetacei. Prep. (F. H.) as emulsion of wax. De¬ mulcent. EMULSION OF TURPENTINE. Syn. E. Terebinthin^:. Prep. Chio turpentine 3ij; white sugar jj ; yelk of 1 egg; milk of almonds f §iv ; mix. In gleets. EMULSION OF OIL OF TURPENTINE. Syn. E. Olei Terebinthin;e. Prep. Oil of tur¬ pentine 3j ; white sugar ; yelk of one egg; mix. For nephritic pains. EMULSION OF WAX. Syn. E. Ceraj. E. C. Alb^e. Prep. (Guibourt.) White wax ; pow¬ dered gum 3iss; water f §xxiv; simple sirup f §iv; put the wax with the sirup and gum into a warm mortar, triturate with a warm pestle until united, then add the water (warm) gradually, and con¬ tinue the agitation till quite cold. Demulcent. ENAMELS. Syn. Emaux, (Fr.) Schmelzglas, (Ger.) Transparent or opaque substances, usually formed of glass colored with metallic oxides, and applied in a thin stratum to brightly polished me¬ tallic surfaces, (copper or gold,) on which they are fused by the flame of a lamp urged by the blow¬ pipe, or by the heat of a small furnace, and in cooling form a sort of vitreous varnish. The art of enamelling acquired the greatest perfection in ancient times, and very beautiful specimens are still preserved, which the moderns are unable to equal, and with the materials of which they are totally unacquainted. At the present day, this pleasing and useful application of human industry is carried on with the greatest success by the Ve¬ netians, and, after them, by the French. The limits of this work will not permit a description of the various operations of enamelling, which essen¬ tially depend on skilful manipulation ; a knowledge of which can only be obtained by long practice. The preparation of enamels being, however, en¬ tirely dependent on chemistry, I deem it proper to present the following formulce to the reader. It is that almostifcr. (See GkM»Be nevertheless right to remark, artist has his own receipts. Pastes.) The basis of all enamels is a highly train 0nn and fusible glass, which readily receives ac»"t the addition of metallic oxides. As this is ri iii in the preparation of many of those that fo'*, t is placed first. ENAMELS, BASE OR FLUX FOR. ’r> Red lead 16 parts; calcined borax 3 parts pw dered flint glass 12 parts; powdered flints 4 fuse in a Hessian crucible for 12 hours, th it out into water, and reduce it to a powdiit biscuit-ware mortar. (Wynn. Trans. Socwti 1817.) II. Powdered flints 10 parts; nitre andptf arsenic, of each 1 part; as last. (Wynn.) f III. Flint glass 3 oz.; red lead 1 oz.; a (Wynn.) . _ IV. Red lead 18 parts ; borax (not calcinh li parts ; flint glass 16 parts ; as last. (Wynil V. Flint glass 6 parts; flux No. II. (abi)4 parts ; red lead 8 parts ; as last. (Wynn.) r<> VI. Tin 2 to 5 parts ; lead 10 parts; cabe.'t an iron pot at a dull cherry-red heat, and off the oxide as it forms, observing to obtain free from undecomposed metal: when enoi IH the dross is obtained, reduce it to fine pow( bl grinding and elutriation, then mix 4 parts < M powder with an equal weight of pure sand o: >*’• dered flints, and 1 of sea-salt, or other al li#* matter, fuse the mixture in a Hessian crucibl us* proceed as before. The best proportions of f tin a a and lead, for all ordinary purposes, are abou the former to 10 of the latter. The calcined oxides are commonly called “ calcine.” ti fete Ml* VII. Lead and tin, equal parts; calci above ; and take of the mixed oxides, or c and ground flints, of each 1 part; pure subci ate of potash 2 parts ; as before. (Chaptal.)l VIII. Lead 30 parts; tin 33 parts; calci! i' before, then mix 50 parts of the calcine wi al equal weight of flints, in powder, and 1 lb. oljiK* of tartar; as before. A fine dead white erj**l (Neri. Kunckel.) Remarks. The precise qualities of the prep* of the above processes depend greatly upoif>* duration and degree of heat employed. BJ* - creasing the quantity of sand, glass, or flu k enamel is rendered more fusible, and the oj'bj and whiteness is increased by the addition of of tin. The use of borax should be avoidf 01 used very sparingly, as it is apt to make the eijW effloresce and lose color. (Tilloch.) ENAMELS, BLACK. Prep. I. Pure c; 3 parts ; protoxide of iron 1 part; mix and fuse, A fine black. (Clouet.) II. Calcined iron (protoxide) 12 parts ; oxf 0 cobalt 1 part; mix and add an equal weigl, 3 * white flux. III. Peroxide of manganese 3 parts; zat; part; mix and add it as required to white flu ENAMELS, BLUE. Prep. Either of;i» fluxes colored with oxide of cobalt. II. Sand, red lead, and nitre, of each 10 Pi’’ flint glass or ground flints 20 parts ; oxide of c 1 part, more or less, the quantity wholly depl 1 ing on the depth of color required. , ENAMELS, BROWN. Prep. I. Red 10 ENA 269 ENE :i calcined iron, of each 1 part; antimony, large, and sand, of each 2 parts; mix and add in any required proportion to a flux, according the color desired. A little oxide of cobalt or is frequently added, and alters the shade of 1 wn. ,11. Manganese 5 parts ; red lead 16 parts ; I t powder 8 parts ; mix. II. Manganese 9 parts; red lead 34 parts; It powder 16 parts. (Wynn.) ( IN AM ELS, GREEN. Prep. I. Flux 2 lbs.; Ipk oxide of copper 1 oz.; red oxide of iron J A; mix. I. As above, but use the red oxide of copper. 1 s decisive. , II. Copper dust and litharge, of each 2 oz.; ■e 1 oz.; sand 4 oz.; flux as much as required. V. Add oxide of chrome to a sufficient quantity c lux to produce the desired shade : when well S taged, the color is superb, and will stand a f great heat; but in common hands, it Re¬ ally turns on the dead-leaf tinge. Transparent flux 5 oz.; black oxide of cop- 2 grs. Resem- 1 2 scruples ; oxide of chrome _ the emerald. I. Mix blue and yellow enamel in the requir- troportions. ! NAM ELS, OLIVE. Prep. Good blue nel 2 parts ; black and yellow do., of each 1 ; mix. (See also Brown Enamels.) NAMELS, ORANGE. Prep. I. Red lead •arts; red sulphate of iron and oxide of anti- y, of each 1 part; flint powder3 parts ; cal- . powder, and melt with flux, 50 parts, b Red lead 12 parts; oxide of antimony 4 s; flint powder 3 parts; red sulphate of iron rt; calcine, then add flux 5 parts to every 2 of this mixture. (Wynn.) NAMELS, PURPLE. Prep. I. Flux color- ith oxide of gold, purple precipitate of cassius, iroxide of manganese. Sulphur, nitre, vitriol, antimony, and oxide of each 1 lb.; red lead 60 lbs. ; mix and (« cool and powder, add rose copper 19 oz.; i 1 oz.; crocus martis 1^ oz.; borax 3 oz.;' 1 lb. of a compound formed of gold, silver, mercury ; fuse, stirring the melted mass with iper rod all the time, then place it in crucibles, submit them to the action of a reverberatory H lC0 for 24 hours. (Phil. Mag.) 'marks. This is said to be the purple enamel in the mosaic pictures of St. Peter’s at Rome. NAMELS, RED. Prep. I. Sulphate of iron died dark) 1 part; a mixture of 6 parts of (IV.) and 1 of colcothar, 3 parts ; dark red. v tin.) • Red sulphate of iron 2 parts; flux (No. I.) 1 ts; white lead 3 parts ; light red. (Wynn.) to tin I. Paste or flux colored with the fed or pro- e of copper. Should the color pass into the fl 1 or brown, from the partial peroxidizement of h' lopper, from the heat being raised too high, d color may be restored by the addition of •arbonaceous matter, as tallow, or charcoal. The most beautiful and costly red, inclining 0 ' purple tinge, is produced by tinging glass or rith the oxide or salts of gold, or with the *u e precipitate of cassius, which consists of gold Hin. In the hands of the skilful artist, any of these substances produce shades of red of the most exquisite hue: when most perfect, the enamel comes from the fire quite colorless, and afterwards receives its rich hue from the flame of a candle or lamp, urged by the blowpipe. ENAMELS, ROSE-COLORED. Prep. Purple enamel, or its elements, 3 parts; flux 90 parts; mix and add silver-leaf, or oxide of silver, 1 part or less. ENAMELS, TRANSPARENT. Either of the fluxes, except the last three. (See also Pastes.) ENAMELS, VIOLET. Prep. Saline or al¬ kaline frits or fluxes colored with small quantities of peroxide of manganese. As the color depends on the metal being at the maximum of oxidation, contact with, all substances that would abstract any of its oxygen should be avoided. The same remarks apply to other metallic oxides. ENAMELS, YELLOW. Prep. I. Red lead 8 oz. ; oxide of antimony and tin, calcined toge¬ ther, of each 1 oz.; mix and add flux (No. IV.) 15 oz. ; mix and fuse. (Wynn.) By varying the proportion of the ingredients, various shades may be produced. II. Lead, tin ashes, litharge, antimony, and sand, of each 1 oz.; nitre 4 oz.; mix, fuse, and powder; and add the product to any quantity of flux according to the color required. III. White oxide of antimony, alum, and sal ammoniac, of each 1 part; pure carbonate of lead 1 to 3 parts, as required ; all in powder ; mix, and expose to a heat sufficiently high to decompose the sal ammoniac. Very bright. IV. Flux fpsed with oxide of lead, and a little red oxide of iron. V. Pure oxide of silver added to the metallic fluxes. The salts of silver are also used, but are difficult to manage. If a thin film of oxide of silver be spread over the surface of the enamel to bo colored, exposed to a moderate heat, then with¬ drawn, and the film of reduced silver on the sur¬ face removed, the part under will be found tinged of a fine yellow. Remarks. Superior yellow enamels aro less easi¬ ly produced than most other colors; they require but little flux, and that mostly of a metallic na¬ ture. ENAMELS, WHITE. Prep. I. Calcine, (from 2 parts of tin and 1 part of lead calcined together) I part; fine crystal or frit 2 parts; a very trifling quantity of manganese ; powder, mix, melt, and pour the fused mass into clean water; dry, powder, and again fuse, and repeat the whole process 3 or 4 times, observing to avoid contami¬ nation with smoke, dirt, or oxide of iron. A fine dead white. II. Washed diaphoretic antimony 1 part; fine glass (perfectly free from lead) 3 parts; mix, and proceed as before. Very fine. Remarks. For white enamel, the articles must be perfectly free from foreign admixture, as this would impart a color. When well managed, either of the above forms will produce a paste that will rival the opal. ENEMA. ( From hvutiv, to inject.) A clyster, glyster, lavement, or injection. Medicine usually liquid ( sometimes gaseous) thrown into the rectum or lower bowels. The number of substances era- ENE 270 ENE ployed in the preparation of enemata is very great; the following are some of them, arranged accord¬ ing to their effects. I. (Aperients or Cathartics.) Aloes, colocynth, senna, various purging salts, gruel, decoction of marshmallows, decoction of linseed, warm water, &c., are commonly employed to promote the peristaltic action of the bowels, and to destroy worms. II. Tobacco infusion or smoke is employed to relax the powers of the body, to remove spasms, and to produce syncope. III. Demulcents, as decoction of starch, gum, isinglass, glue, &c. either alone or combined with opium, are used to protect the coats of the intes¬ tines and to allay irritation; as also to restrain diarrhoea, especially when combined .with astrin¬ gents, as logwood, catechu, or oak bark. IV. Animal jelly," soups, broths, milk, &c. are frequently used as injections to convey nourish¬ ment to the body. V. Anodynes and narcotics, as opium, henbane, &c., are employed to allay spasms of the bowels, stomach, uterus, bladder, &c. It is generally regarded that the susceptibility of the rectum is only i of that of the stomach, and that to exert a like absorbent action, it occu¬ pies 5 times as long as that viscus ; and that, con¬ sequently, the dose and the interval between its repetition should be proportionally increased. This has been shown, however, not to be universally correct, for according to Orfila, and some other authorities, narcotics, as opium, tobacco, &c., are more readily absorbed by the rectum than the stomach. Others deny this altogether, and assert that 2 or 3 times the ordinary dose of opium may be exhibited per anum, without producing any remarkable effect. (Pereira, Christison.) Clysters usually consist of some weak glutinous or mucilaginous fluid, to which the active ingre¬ dients are added; or a decoction or infusion is made of the medicaments. In either case the fluid is administered warm. The quantity for an adult may vary from £ to £ of a pint; that for an infant within a month old, should be about 1 oz.; for a child 1 year old, about 2£ oz.; from 1 to 7 years, from 3 oz. to 4 oz.; and from that age to 12 or 14, from 6 to 7 oz.; after that age to puberty, i a pint may be employed. Clysters are usually administered by means of a syringe, bladder, or elastic bag, furnished with a rectum tube. Great care should be taken to avoid injuring the coats of the rectum by the use of an improperly shaped pipe, or one that is too long. A neglect of this point often produces very serious consequences in young children. The extremity of the pipe or tube should be perfectly smooth, well rounded, and rather spherical than pointed, and in using it no force should be employed. I once witnessed a case where a young infant lost its life, from an ignorant nurse forcibly thrusting the tube of a sy¬ ringe through the upper parts of the rectum, in her attempt to administer a clyster. Tobacco smoke may be administered by means of a double pair of bellows, supplied with air from a small funnel under which the herb is burning,— and gaseous matter, by connecting the rectum tube with a small gasometer, exerting a trifling pressure on the confined gas. The injection of large quantities of liquid m - ter into the bowels, as well as the constant us( f clysters, (even of warm water,) is deemed by e highest medical authorities to be injurious. ' e bowels, continually accustomed to a stimuli!, cease to act without one. ENEMA, ANODYNE. Syn. Enema Ancj- num. Prep. Starch jelly ^ pint; laudanum 4u 60 drops ; mix. In dysentery, diarrhoea, choll. colic, &c. II. (For horses.) Opium 1£ dr., (or laudar i 1 \ oz.;) water gruel 2 or 3 pints ; mix. ENEMA, ANTISPASMODIC. Syn.', Antispasmodicum. Prep. Tincture of asaf. 'Collier.) Balsam of copaiba 3ij ; oil of tur- } tine 3iv ; extract of opium 1 gr.; make an ene- i with the yelk of egg. In ascarides and cer- t complaints. INEMA OF COLOCYNTH. E. Colocyn- t )is. (P. L.) Prep. Compound extract of colo- eth 3 ij; soft soap §j ; warm water 1 pint; c fully mix the first two by trituration, then g lually add the water. A strong purgative in C: and constipation without spasms. NEMA OF OPIUM. Syn. E. Opii. E. ‘ itum. E. Anodynum. Prep. (P. L.) De- c iou of starch f^iv; laudanum 30 drops ; mix. 1. (P. E.) Starch 3 SS ? laudanum 30 to GO d s; water f3ij; make the starch into a muci- i with the water, boiling; and when cooled suffi- tiy, add the tincture. I. (P. D.) Laudanum 3j; water fvj ; mix. emarks. The above are the orders of the Col- i's but in practice the quantity of laudanum is !r jlently doubled ; this should, however, be done " great care. Opium clysters are used in dvs- «!ry , colic, cholera, and various painful affec- H’ of the intestines, bladder, Ac. The bowels fold be emptied before its administration, and in on minatory complaints it should not be used for •t first 48 hours. Clysters containing opium, *1 in small quantities, are dangerous remedies 10 oung children. NEMA OF TOBACCO. Syn. E. Tabaci. ^U) Prep. Tobacco 3j; boiling water 1 pint; m 'rate for 1 hour, and strain. Violently depress- "Mand relaxing; producing fainting. It is ex- ,u ‘-<1 in strangulated hernia, Ac.: 3 parts of Vir- p,j“ tobacco are equal to 7 parts of any other (Daw.) INEMA OF TURPENTINE. Syn. E. Te- v thin*. (P. L.) Prep. Oil of turpentine f^j ; ' j°f egg, a sufficiency ; rub together until uni- j^Y-lien add barley water f 5 xix ; mix. In calcu- flatulent colic, ascarides, Ac. (See Enema fojiV or us.) NEM VOFSOAP. Syn. E. Saponis. Prep. (St. B. H.) Soft soap 3vj; hot water 1 pint; dis¬ solve. ENEMA, STIMULANT. Syn. E. Stimulans. (F. H.) Colocynth pulp 3j; boil in water 1 pint till reduced to two-thirds, then add common salt and sirup of buckthorn, of each 3j. Cathartic. II. (For Horses.) Common salt and linseed oil, of each 8 oz.; hot water 1 gallon; gum arabic 1 oz.; mix. In stomach staggers. ERGOT. Syn. Spurred Rye. SecaleCor- nutum. Ergota. Diseased grains of rye, much used as an emmenagogue in small doses, and to accelerate the contraction of the uterus in protract¬ ed labor. The dose is 10 to 15 grs. every 10 or 15 minutes, either in powder, or made into an infu¬ sion. Pres. Ergot of rye deteriorates greatly by age. It is fed on by a descript on of acarus resembiing the cheese mite, but much smaller, and thus insect in time destroys the whole of the internal portion of the grain, leaving nothing but the shell, and a considerable quantity of excrementitious matter. To prevent this the ergot should be well dried, and then placed in bottles or tin canisters, and closely preserved from the air. The addition of a few cloves, or drops of the oil of cloves, or strong acetic acid, or a little camphor, or camphorated spirit of wine, will preserve this substance for years in close vessels. The following method has been proposed by M. Martin, and is likely to prove efficacious, but is somewhat troublesome:— Ergot in good condition and very dry is steeped in a concentrated solution of gum arabic, and dried on a sheet of white iron. When it is dry the op¬ eration is repeated: two or three immersions are sufficient. When the last layer of gum is perfect¬ ly dry, the ergot is kept in a very dry and well- corked flask. Gum arabic cannot be prejudicial to the effect of ergot of rye. (Jour, de Chimie Med, 1841.) Ergot is mostly kept in large well covered tin canisters or boxes, by the wholesale druggists, and these are placed in a dry situation. ERGOTINE. Syn. Ergotina. A substance discovered by Wiggers in ergot of rye, and of which it appears to be the active constituent. Prep. Submit ergot (previously ground in a coffee-mill, not powdered) to the action of ether to remove the fatty portion, then digest it in boil¬ ing alcohol, and evaporate the latter solution to the consistence of a sirup ; treat this fluid extract with water, which will dissolve the foreign matter, and leave the ergotine behind. It may be further purified by re-solution in hot alcohol. Props., Uses, Essentia, ( Lat ., from esse, to be, or exist.) Thj part of a substance on which its most remarkal properties depend. The term has been very ge‘ erally applied to preparations of vegetables organic substances, that contain their active pri ciples in a concentrated form, but it is mo properly restricted to the volatile oils obtain' from vegetables by distillation, or to a solution <1 these oils in alcohol. In Pharmacy the word ej sence is very commonly applied to concentrati preparations that vastly differ from each otht; Thus, concentrated infusions, decoctions, liquor and tinctures are frequently called essences 1 the druggists, but the term “ fluid extract- would be more appropriate. The present articl will be confined to a short notice of the principj compound essences, or those that undergo son preparation, beyond being merely extracted fro] vegetables by distillation along with water. 31 latter will be considered under the article Oils, j Prep. The concentrated preparations ot tl pharmaceutist, termed essences, are mostly P ri pared by digesting the active ingredient in reel lied spirit of wine, either with or without the ad( ESS 273 ESS ii of a certain portion of water; or they are emporancously formed by dissolving a certain -tion of the essential oil of such substances in spirit. In this way are made the essences of lender, of musk, and of ginger. When it is lured only to obtain the aromatic and volatile ■lion of the ingredients, the latter are usually t digested in the spirit for a few days, and then emitted to distillation, when the alcohol comes tr fragrant, and loaded with aromatic essential « or other volatile matter. In this way are pre¬ yed most of the fragrant essences of the per- er and druggist, when simple solution of the ential oils in alcohol is not resorted to. In ny cases the active principles of the ingredients partly volatile, and partly fixed, or at least do j- readily volatilize at the temperature at which oliol distils over. This is the case, for instance, h the active portion of cubebs and Jamaica sger. In such cases digestion alone should be i'pted. When the principles of organic sub- uces, of which it is desired to obtain a concen- ed solution, are resinous, oily, or but little solu- in weak spirit, which is mostly the case, the ngest rectified spirit of wine should alone be ployed. In the preparation of essences, witli- distillation, the methed by percolation is pref- ble to that of simple maceration and expression, t is not only more economical, but a more con- 'j trated solution may thereby be obtained. The ijredients for the preparation of essences must ’Jlergo the same operations of bruising, powder- i , or slicing, as is directed under Tinctures, vious to digestion in the spirit, or other men- ;mm; and the length of time they should be iwed to infuse, when this method alone is •■j pled, should not be less than ten days; but time may be advantageously extended to a *inight, or longer. During the whole of this pe- r, l frequent agitation should bo employed, and V j n the ingredients are so bulky as to absorb ! ( whole of the fluid, the vessel which contains 1 mixture should be securely fastened by a bung ' ered with bladder, and inverted every alternate 4* fiy this means, the fluid will equally extract 1 virtue of every portion of the ingredients. In :! l»uch cases percolation is preferable. For the 'Tnces used as perfumes and flavoring, not only 4’t the spirit be perfectly tasteless and scentless, H k must bo also quite devoid of color. (See GcENTRATED DECOCTIONS, INFUSION’S, LlQUORS, 'kit, and Percolation.) 'SSENCE, ANODYNE. Syn. Essentia • *dyna. Prep. (Germ. Ph.) Aqueous extract 0 piutn ; spirits of cinnamon f^ix ; dissolve. 1SSENCE, ANTI-HYSTERIC. Syn. Ess. -ji-nrsTERicA. Prep. (P. Cod.) The same as ! ' 1 spirit of ammonia. JiSSENCE, BITTER. Syn. Ess. Amara. *\p- (Ph. Den.) Wormwood 4 parts; gentian r v bitter orange peel, and blessed thistle, of each j irt; alcohol 45 parts ; digest for a week. Dose. • r - to 2 drs., combined with mixtures. Tonic 8 stomachic. "SSENCE, CEPHALIC. Syn. E.Cepiiali- Prep. (Dr. Ward.) The same as the com- 1 had camphor liniment, P. L. SSENCE D’CEILLETS. Prep. Cinnamon •j cloves 1^ oz., (both well bruised;) rectified 35 spirit 2 quarts; digest for a week. Oil of cloves also bears this name. ESSENCE D’ORIENT. A pearly-looking substance, found at the base of the scales of the blay or bleak, a small fish of the genus cyprinus. It is employed in the arts for the manufacture of factitious pearls. Prep. The scales are scraped from the fish into a tub containing water, and after agitation and re¬ pose, the fluid is poured off, and its place supplied with fresh water, and this in its turn, after agita¬ tion and repose, is also poured off! This part of the operation is repeated till the essence and scales are perfectly freed from impurities, when the whole is thrown on a sieve, which retains the latter, but allows the former to flow through. The essence is then obtained as a deposite at the bottom of the vessel. Remarks. This substance has a bluish white and pearly aspect, and is employed to cover the interior of glass bubbles and beads, in imitation of pearls, or mother of pearl. Its tendency to putre¬ faction, while in the moist state, may be obviated by the addition of a little water of ammonia. ESSENCE DE MYRTE. Syn. Essence of Myrtle Blossoms. Prep. Myrtle tops (in blos¬ som) 1 h lb.; proof spirit 9 pints; digest 3 days, then distil 1 gallon. A pleasant perfume. ESSENCE DE TUBEROSE. Prep. The flowers are stratified with sheep’s or cofton wool, impregnated with the purest oil of ben or olives, in an earthen vessel, closely covered, and kept for 12 hours in a water bath; the flowers are then re¬ moved and fresh ones substituted, and this is re¬ peated until the oil is sufficiently scented. The wool or cotton is then mixed with the purest spirit of wine, and distilled in a water bath, or else di¬ gested in a warm situation, and in a well closed vessel, for several days ; during the whole of which time frequent agitation should be had recourse to. In a similar way may be made the essences of jasmine, violets, and other flowers. (See Spirit.) ESSENCE DES VIOLETTES. (See Es¬ prit des Violettes, and Spirit of Violets.) ESSENCE FOR THE HEADACHE. (WARD’S.) Prep. Liquor of ammonia, 4 oz.; English oil of lavender i dr.; camphor 1 oz.; spirit of wine 1 pint; dissolve. Stimulant; rube¬ facient ; used for local pains, as headache, colic, &c. Compound camphor liniment is usually sold for it. ESSENCE OF ALLSPICE. Syn. Ess. of Pimento. Ess. Pimento. Prep. Essential oil of allspice 1 oz.; spirit of wine 1 quart; dissolve. Used as a flavoring by cooks and confectioners. ESSENCE OF ALLSPICE, CONCEN¬ TRATED. Oil of allspice 1 oz.; strongest spirit of wine 1 pint; mix. As last. ESSENCE OF AMBERGRIS. Syn. Ess Ambr.e Grise.b. Tinctura no. Prep. I. Am¬ bergris J oz.; rectified spirit of wine 1 pint; cut the ambergris into small fragments, place it in a strong vessel, secure the mouth very firmly, and expose it to the heat of the sun or in an equally warm situation for I or 2 months, frequently sha- king it during the time; lastly decant, and filter through paper. II. To the last add a fresh emptied musk bag and proceed as before. ESS ESS III. Ambergris 2 oz.; bladder musk 1 oz.; spirit of ambrette 1 gallon ; as before. IV. Ambergris ^ oz.; musk 3 drs.; lump sugar 2 drs.; grind together in a smooth Wedgwood - ware mortar, add 10 drops of oil of cloves, 20 drops of true balsam of Peru, and enough essence of jasmine or tuberose to convert it into a perfectly smooth paste ; then put it into a strong bottle with 1 quart of rectified spirit of wine, observing, before adding the whole of the last, to raise the mortar out well with it, that nothing may be lost; lastly, digest for 6 or 8 weeks, as above. Remarks. Essence of ambergris is used as a perfume, and is added in small quantities to sweet- scented spirits and wines, to improve their flavor and aroma. The last two formula} produce re¬ markably fine products. A very small quantity of either of these added to lavender water, eau de Cologne, tooth-powder, hair-powder, wash-balls, or a hogshead of claret, communicates a delicious fragrance. ESSENCE OF AMMONIACUM. Syn. Ess. Ammoniaci. Prep. I. Ammoniacum in tears 1 lb.; bruise it in a very cold marble mortar with half its weight of coarse and well-washed silicious sand or powdered glass; add gradually rectified spirit of wine £ pint, work the whole to a smooth paste, then place it in a wide-mouthed bottle, and further add spirit of wine 1^ pints; cork down close, digest for a week with constant agitation, allow it to repose until quite settled, then pour off the supernatant transparent liquid into another bottle for use. II. Reduce 1 lb. of gum ammoniacum to a cream with f pint of boiling water, cool a little, place it in a strong bottle, and add cautiously 1-J pint of rectified spirits of wine, cork down close, and macerate for a few days ; lastly, place the bottle in a moderately warm situation that the sediment may subside, after which pour off the clearest portion through flannel into another bottle. Remarks. Both the above are used as substi¬ tutes for the gum in substance, for extemporane¬ ously preparing the milk and mixture of ammo¬ niacum, &.c. They are said to possess equal medicinal virtue, with the same weight of solid gum. The product of the first process, when well managed, is a beautiful pale brownish-colored transparent tincture ; that of the second is milky. ESSENCE OF AMMONIACUM, (CON¬ CENTRATED.) The preparation usually sold under this name, and represented as twice as strong as the gum in substance, is generally pre¬ pared with the same quantity of ingredients as the * first of the above. A stronger article may be pre¬ pared by a similar process by using 1 lb. of ammo¬ niacum to a pint of the strongest rectified spirit. As, however, a clear liquid at this strength is somewhat difficult to produce, it is very seldom attempted by druggists; they therefore generally content themselves with sending out the liquid at half the professed strength, leaving the label to confer the additional concentration. ESSENCE OF ANCHOVIES. Prep. I. An¬ chovies 7 lbs.; pulp through a fine hair or brass- wire sieve ; boil the bones and portion that Mull not pass through in water 5 quarts; strain, add to the clear liquid the pulped fish, and salt and flour, of each 1 lb., along with red bole, or infusion of co¬ chineal, sufficient to color, and again pass ■ whole through the sieve. The product will'? about 20 lbs. II. To the last add Cayenne pepper \ oz.; ; grated peel of a lemon, and mushroom cat. 1 , 4 oz. III. Use British anchovies (pickled sprats r young pilchards, along with herring liquor, on? drainings of anchovy barrels. Use. As a sauce and condiment; when ’ 1 prepared it has a fine flavor. ESSENCE OF BITTER ALMONDS, (js Almond Flavor.) ESSENCE OF BITTER ALMONj, (CONCENTRATED.) Prep. Essential oil 1 almonds 2 oz.; rectified spirit of wine 1 pint; !• solve. Very powerful. (See page 49.) ESSENCE OF CHAMOMILE. Prep. sential oil of chamomile ^ oz. to 1 oz.; spirit' wine 1 pint; mix. White. II. Gentian root, sliced or bruised, 1 lb.; d! orange peel \ lb.; spirit of wine 1 gallon; ess; tial oil of chamomile 5 oz.; macerate a w< Slightly colored. Some persons use ^ lb. of qiij sia wood, instead of the gentian and orange p Both the above are stomachic and tonic. ESSENCE OF CAMPHOR. Syn. 1 Camphor.®. Do. Concentrated. Prep . Ce plior (clean) 4£ oz.; rectified spirit of wine 1 p Ion ; dissolve. Remarks. There is a large quantity of this lution of camphor sold by the wholesale druggi! who charge a considerable price for it. It is v-j convenient for preparing extemporaneous camp julep or mixture. About ^ dr. added to 7$ drs.; distilled water forms 1 oz. of a transparent aqi ous solution of camphor. (See Camphor Jul p. 156.) ESSENCE OF CAPSICUM. The same Essence of Cayenne. ESSENCE OF CARAWAY SEEDS. S\ Ess. Carui. Concentrated Ess. of Carawa Prep. Essential oil of caraway 1 oz.; spirit of w 1 pint. Used in dispensing, and by confection and cooks as a flavoring. ESSENCE OF CARAWAY SEEDS, (d< ble distilled.) Essential oil 2 oz.; spirit of w. 1 pint. ESSENCE OF CAYENNE. Syn. Ess.C sici. Concentrated Essence of Cayenne Pf per. Prep. Capsules of capsicum, bruised, 3 lb rectified spirit 1 gallon ; digest for 14 days, th press and filter. Remarks. This liquid has an intensely burni taste ; one drop is sufficient to deprive a person the power of speech for several seconds. It is us, as a flavoring, and for making soluble cayeu: pepper; also in dispensing. ESSENCE OF CASSIA. Syn. Ess. Cassi Prep. Oil of cassia 1 oz.; spirit of wine 1 P ,u mix. Used as a flavoring, &c. ESSENCE OF CARDAMOMS. Syn. E Cardamomi. Do. do. concent. Prep. Less, cardamom seeds 5J lbs.; spirit of wine 1 gall 01 digest for a fortnight; press and filter. Remarks. This preparation is very convenie for flavoring cordials, pastry, &c. It is very p°M erful. In the druggist’s laboratory it is frequentj substituted for powdered cardamoms in BiakU; ESS ESS 275 iound extract of colocynth, and for this pur- lias the advantage of adding no inert matter, 1 it imparts the characteristic odor of the seeds remarkable degree. When used in this way, added to the Extract when nearly cold and t to be taken from the pan. rdamom seeds are very difficult to bruise in rtar, and seldom get perfectly crushed, even long beating. It will be found much the best to grind them in a pepper-mill. The test® d be separated from the kernels, as the for- ire quite inert, and if used occasion a loss of for no purpose. 1SENCE OF CELERY SEED. Syn. Con- hated Ess. of Celery. Prep . Celery seeds, d, 4 oz.; proof spirit 1 pint; digest 10 days ire. Use. As a flavoring. It is better if pre- with rectified spirit, when double the weight d may be used. iSENCE OF CINNAMON. Syn. Ess. vmomf. As Essence of Cassia. Used in con- nery and cookery. iSENCE OF CIVETTE. Syn. Ess. Zi- i. Prep. I. Civette 1 oz.; spirit of wine 1 as essence of musk. Instead of spirit of wine use spirit of am- '• Used as a perfume. SENCE OF COLTSFOOT. Prep. I. Bal- of tolu 1 oz.; compound tincture of benzoin ectided spirit of wine, of each 2 oz.; dissolve. Tincture of tolu, compound tincture of ben- and spirit of wine, of each equal parts. marks. This balsam is pectoral and stimu- It is a quack remedy for consumption and diseases of the lungs, but is more likely to tan cure in these complaints. SENCE OF CUBEBS. Syn. Ess. Cube- Prep. Cubebs 4 lbs., (bruised, or preferably d in a pepper-mill;) rectified spirit 1 gallon ; 14 days, press and filter. This essence has i large sale, and if carefully prepared from a sample of the drug, is a most excellent prep- n. It is generally called “ Concentrated Es- o f Cubebs.” (Bnblanc.) Oleo-resinous extract of cubebs ctified spirit 3 iij ; dissolve. This is a very and concentrated form of administering cu- but must not be confounded with the pre- \. The former is the one always meant “ Essence of Cubebs” is ordered. SENCE OF DILL. Syn. Ess. Anetiii. I. Oil of dill (anethum) f?j ; spirit of wine ; mix; white. Oil of dill, extract of dill, and salt of tartar, ■h §ss; spirit of wine $ pint; digest and narks. Both the above are aromatic and at. The first is commonly used as an ad- o other medicines, especially purgatives for ■n. ‘^ENCE OF ERGOT. Syn. Ess. Ergot.*, ■'ecali Cornuti. Concentrated Ess. of ' of Rye. Prep. Ergot, reduced to coarse ' r by pounding, or preferably by grinding in ' )er -mill, ] lb.; boiling distilled water 4 lbs.; ; 1 a close vessel, and digest with agitation 1 °ld, then put it into a wide-mouthed bottle, Id rectified spirit 2 lbs.; macerate for a week, * and filter. Remarks. 4 dr. of this essence are equal to 1 dr. of ergot in substance. It is 8 times the strength of the infusion, (as usually prepared according to the formula of Pereira and others,) and 2£ tunes the strength of the tincture of ergot of the London Apothecary’s Hall. ESSENCE OF GINGER. Syn. Ess. Zingi- beris. Concentrated Ess. of Ginger. Prep. I. Unbleached Jamaica ginger 4 oz., (well bruised ;) rectified spirit of wine 1 pint; digest for a fortnight, press, and filter. II. ( Oxley's concentrated Essence of Jamaica Ginger.) The same as the preceding, with the addition of a very small quantity of essence of cayenne. III. Bruised unbleached Jamaica ginger 12 lbs.; rectified spirit of wine 2£ gallons; digest 14 days, press, strain, and reduce the essence by distilla¬ tion to 1 gallon ; cool and filter. Remarks. This produces a most beautiful article. A certain me¬ tropolitan drug-house that does very extensively in this preparation, employs this form. It is at once inexpensive and easily performed, as the spi¬ rit distilled off may be used with advantage for preparing the common tincture of ginger, and sev¬ eral other articles; 2 oz. of this essence are re¬ garded as equivalent to 3 oz. of the finest ginger. A single drop swallowed will almost produce suf¬ focation. IV. Digest 12 lbs. of ginger in 3 galls, of spirit of wine, as last, and reduce the tincture by distil¬ lation to 4 pints, then cool as quickly as possible out of contact with the air, and add, of the strong¬ est rectified spirit of wine £ a gallon; lastly, filter if required. Quality remarkably fine. V. Ginger and animal charcoal, both in coarse powder, equal parts ; add enough rectified spirits of wine to perfectly moisten thorn, and after 24 hours put the mass into a “ percolator,” return the first runnings 2 or 3 times, then change the re¬ ceiver, and pour on spirit gradually as required, and at intervals, until as much essence is obtained as there was ginger employed. Remarks. Quality excellent. The mass remaining in the percolator may be treated with fresh spirit until exhausted, and the tincture so obtained may be advantageous¬ ly employed, instead of spirit, in making more es¬ sence with fresh ginger. The last portion of spirit in the mass may be obtained by adding a little water. (See Percolation.) ESSENCE OF GUAIACUM. Syn. Ess. Gcaiaci. Concentrated Ess. of Guaiacum. Fluid Extract of do. Prep. Guaiacum shavings, from which the dust has been sifted, 3 cwt. Exhaust the wood by boiling with water, as in preparing an extract, using as little of that fluid as is absolutely necessary; evaporate to exactly 1| gallons; let it stand until cold, stirring it all the time to prevent the deposite of resinous matter ; put the whole into a bottle, add spirit of wine 5 pints; agitate repeat¬ edly for a week, then allow it to settle for 7 or 8 days, and decant the clear into another bottle. Remarks. This preparation is frequently substi¬ tuted for guaiacum shavings in the preparation of compound decoction of sarsaparilla. 1 pint of this essence is considered equivalent to 19 lbs. of guaia¬ cum in substance. ESSENCE OF LEMON-PEEL. Syn. Ess. Corticis Limonib. Qulntessence of Lemon-rlnd ESS 276 ESS Prep. I. Yellow peel of fresh lemons J lb.; spirit of wine 1 pint. Digest for a week, press, and filter. Very fragrant. II. Yellow peel of fresh lemons 1 lb. ; boiling water £ gallon. Infuse 1 hour, express the liquor, boil down to § a pint, cool, and add essence of lemon ^ oz., dissolved in spirit of wine 1^ pints; mix well, and filter. Remarks. The above are used by cooks and confectioners as a pleasant flavoring. Essence of orange-peel is made in the same way. ESSENCE OF MUSK. Syn. Ess. Moschi. Tinctura do. Prep. I. Grain musk 2 oz. ; boil¬ ing water 1 pint. Digest in a close vessel until cold, then add rectified spirit of wine 7 pints ; car¬ bonate of potassa £ dr. Cork close, and digest in a matrass, in the sunshine, for 2 months, if in sum¬ mer, or in winter in an equally warm situation. A water-bath may be employed to facilitate the pro¬ cess. II. Substitute 1 oz. of liquor of ammonia for the carbonate of potassa in the last formula. III. Grain musk 2 drs.; spirit of wine 2 pints ; essence of ambergris 1 oz. As above. IV. Musk from the bladder, cut small, 5 oz.; civet 1 oz.; essence of ambergris 1 pint; spirit of ambrette 1 gallon. As before. Remarks. All the preceding formulae yield fine essences, but the product of the last is of the very finest quality, and such as is seldom sold except by the most celebrated houses, when it fetches a very high price. It is powerfully and deliciously odorous. ESSENCE OF MUSTARD, (WHITE¬ HEAD’S.) Prep. Oil of turpentine 1 pint; cam¬ phor, oil of rosemary, and flower of mustard, of each J oz.; mix. ESSENCE OF NEROLI. Prep. I. Neroli 2 dr.; spirit of wine 1 pint; mix. A pleasing per¬ fume. II. Oil of orange 2 drs.; orris root, bruised, ^ oz.; ambergris 10 grs.; neroli 15 drops ; spirit of wine 1 pint; digest 14 days. Very fragrant. ESSENCE OF NUTMEG. Syn. Ess. Mv- ristica5. Ess. Nucis MoscHATiE. Prep. Essen¬ tial oil 1 oz. ; rectified spirit 1 pint; dissolve. Use. As a flavoring in the arts of the cook, liqueurist, and confectioner. ESSENCE OF ORANGE, YELLOW. Prep. Fresh orange-peel, spirit of wine, and water, of each | pint. Digest for 1 week, press, filter, and add sherry wine 2 or 3 pints. A pleasant liqueur. ESSENCE OF ORANGE PEEL, (SAC¬ CHARINE.) Syn. Oleo-saccharum of Orange. The yellow rind rubbed off with hard white sugar. In a similar way may be prepared essences or oleo- sacchara of every variety of lemons, citrons, oranges, &c. (See Citrons, p. 199.) ESSENCE OF PATCHOULI. Syn. Spirit of Patchouli. Prep. Indian patchouii leaves 2 lbs.; rectified spirit of wine 9 pints; water 1 gal¬ lon. Macerate for 1 week, frequently shaking the vessel, then distil over exactly 1 gallon. A very fashionable perfume. ESSENCE OF PENNYROYAL. Syn. Ess. Pulegii. Spiritus Pulf.gii. Spirit of Penny¬ royal. Prep. Oil of pennyroyal 3 oz. ; green spinage or parsley 1 oz.; spirit of wine 1 quart; mix. Digest until sufficiently colored, and strain. Aromatic, stimulant, emmenagogue. ESSENCE OF PEPPERMINT. Syn. Mentha Piperit.e. Prep. Oil of peppermi oz ; herb peppermint £ oz. ; spirit of wine 1 j Digest for a week, or until sufficiently cold Palish-green, and very strong of the peppermii Remarks. Essence of peppermint is not < ceived to be good by the ignorant unless it In pale tint of green, which they presume is a p of its being genuine. The most harmless wa to steep a little of the green peppermint in the sj for this purpose, (as above,) or if this is not at h;j a little parsley will do equally as well, and in improve the flavor. Some persons use spinagi the same purpose, and others add a few grain: sap green, dissolved in a spoonful of hot water.) these are quite innocent. The practice of ul cupreous salts, adopted by some lazy and unjj cipled makers, is unpardonable, and admits oj excuse, even a lame one, as not the least ad j tage, either of convenience, or cost, or appearaj results from such a practice, while the colei matter, though small in quantity, is nevcrthl sufficient to impart a noxious quality to the lid This fraud may be detected by tho additioij liquor of ammonia in excess. Essence of peppermint is cordial, stimulant,p stomachic. A few drops on sugar, or mixed i water, or wine, is an excellent remedy in fit lence, colic, sickness, &c. It is also used as al voring. Dose. 10 drops to a teaspoonful. ESSENCE OF QUININE. Syn. Alka>; Ess. of Quinine. Prep. Diluted sulphuric |i 1 dr.; alcohol 1 oz.; add sulphate of quinin 1 saturation. ESSENCE OF RATIFIA. Prep. Esseji oil of almonds 1 oz.; spirit of wine 1 pint; j Used to make noyeau, &c. (See Almond )i vor, and Essence of Bitter Almonds.) ESSENCE OF ROSES, (ODOROUS.) fji I. Attar of roses 1 oz.; spirit of wine 1 gallon, (i in a close vessel, and assist the solution by plaj it in a bath of hot water. As soon as the «’ gets warm, take it from the water and shaki: quite cold. The next day filter. Unless the f of wine be of more than the common strengf i will not retain the whole of the otto in solutio very cold weather (See Esprit de la Rose.; II. Petals of roses 3 lbs.; digest in spirit of' • 5 quarts for 24 hours; distil to dryness in a w; bath ; digest the distilled spirit on 2 lbs. of 1- rose petals, as before, and repeat the whole 1 cess of maceration and distillation a third, foil' fifth, and sixth time, or oftener, the last time drawing over 1 gallon, which is the essence. V fine. ESSENCE OF ROSES, (RED.) Syn. Sir of Red Roses. Tincture of do. Prep. Jj* leaves 1 lb.; spirit of wine and water, of ea ■ quarts. Digest for 14 days, press, strain, adc 1 luted sulphuric acid 2 drs.; mix well, and the N day filter. Use. To make extemporaneous fj and honey of roses, &c. Smells, colors, and W strongly. ESSENCE ROY ALE. Syn. Royal EsseN Ess. Regalis. Prep. (Soubeiran.) Ambej 1 3ij ; musk 3j ; civet and subcarbonate ol P tassa, of each 10 grs.; oil of cinnamon 6 dr 5 oil of rhodium and otto of roses, of each 4 dr 5 rectified spirit of wine 4 fluid ounces. Mact t ESS 277 r 10 days, or longer. Antispasmodic and aphro- siac. A few drops on sugar, or in sirup of capil- 'ire. ESSENCE R< IfALE POUR FAIRE LA ARBE. Prep. Castile soap, in shavings, 4 oz.; i’oof spirit 1 pint ; dissolve. As EsraiT de Savon. ESSENCE OF SAVORY SPICES. Prep. lack pepper 2 oz. ; allspice 1 oz.; nutmegs ^ oz.; oves, cassia, coriand er a nd caraway seeds, of Itch 1 drachm, (all bjfcised ;) rectified spirit of ine 1 pint. Digest fo*4 days, press, and filter. ! sed as a flavoring. When made with proof irit, and only ^ the above weight of spice, it is tiled “ Tincture of Savory Spices.” ESSENCE OF SOUP HERBS, (KITCII- AER’S.) Syn. Spirit of Soup Herbs. Con- xtrated Tincture of do. Prep. Lemon vine, winter savory, siveet marjoram, and sweet !tsil, of each 1 oz.; lemon-peel, grated, and alotes, of each ^ oz.; bruised celery seed \ oz.; loof spirit 1 pint. Digest for 10 days, or a fort- ight. A superior flavoring essence for soups, i3tvies &c. ESSENCE OF SOAP. Syn. Ess. Saponis. rep. (P. Cod.) White soap ^iij; carbonate of i'tassa 3j: proof spirit §xij. Dissolve and filter. ESSENCE OF SMOKE. Syn. Ess. Fuli- nis. Smoking Fluid, &c. Rough pyroligneous i id. Used to impart a smoky flavor to meat and h, by washing it over them, or immersing them 1 it for 2 or 3 minutes. ESSENCE OF SPEARMINT. Syn. Ess. entile Viridis. Ess. M entile Satiwe. Prep. | oz. of essential oil to 1 pint of spirit of wine, aged green. Process, use, and dose, the same as nee of Peppermint. ESSENCE OF SPRATS. Syn. Solid Es- xce of Sprats. Extract of do. Prep. Es- iiiee of anchovies (made with sprats) 7 lbs.; add !!ieat flour to thicken to the consistence of cream, 'on gently evaporate to a stiff paste. Sold for did essence of anchovies. ESSENCE OF SPRUCE. Syn. Ess. Abie-' s. This is prepared by boiling the twigs of the iruce or Scotch fir in water, and evaporating the icoetkm. It is stimulant and tonic. Used to ike spruce beer. ESSENCE OF TURTLE. Prep. Essence 1 anchovies and shallot wine, of each 3 oz.; basil ne i pint; mushroom ketchup J , pint; the juice 2 lemons ; the yellow peel of 1 lemon ; curry wder $ oz. Digest for 1 week. Use. To hu¬ rt the flavor of turtle to soups and gravies. ESSENCE OF VANILLA. Prep. I. Va¬ in, cut small, 1 lb.; spirit of wine £ gallon. As jsence of Musk. II. Vanilla (best) £ lb.; spirit of ambrette 1 (art; cloves 30 grs.; grain musk 7 grs. As last. i' r y superior. Used as a perfume and flavoring. ESSENCE OF WORMWOOD. Syn. Ess. ‘SIXTH!i. Prep. (Van Mons.) Salt of worm- ‘.•od 3v; extract of wormwood 3j; tincture of >*rmwood 1 pint. Digest and filter. ESSENCES FOR KITCHEN USE. Syn unary Essences. Flavoring do. Stice do. Jsf.nces for the Table. The principal of these | the Essences of Allspice, Cassia, Celery, innamon. Cloves, Mace, Marjoram, Nutmegs, n ger, Cayenne, Garlic, Lemon-peel, Orange- ETC peel, Peppermint, Spearmint, Caraway seeds, Cardamom seeds, Coriander seeds, tj-c., cj-c .; the whole of which are generally made by either dis¬ solving ^ oz. of the essential oil of the spice in a pint of rectified spirit of wine, or by macerating 4 oz. of the bruised spice in a like quantity of the same fluid for a week. When made with only £ or the above quantity of spice or flavoring, and with proof spirit, or brandy, instead of spirit of wine, they are commonly called “ Culinary Tinc¬ tures,” or “ Tinctures for Kitchen Use.” The whole of these are employed to flavor gravies, soups, pastry, mulled wine, &c. See also Con¬ centrated Essences, before described. ESSENTIA BINdE. (Literally, Essence of Malt.) The brewer’s name for coloring, or burnt sugar. (See Coloring.) ESSENTIA ODORIFERA. Prep. I. Grain musk and balsam of Peru, of each 11 grs.; civet and oil of cloves, of each 5 grs.; oil of rhodium 2 grs.; salt of tartar 30 grs.; alcohol 2 oz. Mace¬ rate for 14 days, then pour off the clear. A beau¬ tiful perfume. II. Oil of rhodium and balsam of Peru, of each ^ dr.; oil of cloves 1 dr. ; spirit of ammonia £ oz.; essence of civet 2 oz.; essence of musk 5 oz.; ne- roli, oils of lavender, verbena, and cassia, of each 5 drops. Mix, dissolve, and filter. Very fine. ESSENTIAL SALT OF BARK. Extract of Peruvian barkgprepared with cold water, and evaporated by a ^mtle heat. , ESSENTIAL SALT OF LEMONS, The preparation sold under this name is made by mix¬ ing cream of tartar (bitartrate of potassa) with twice its weight of salt of sorrel, (binoxalate of po¬ tassa,) both in finafcupwder. It is used to remove fruit stains from li&Sh^by rubbing a little of it on the part moistened w)tn warm water. It is poison¬ ous. ETCHING. A species of engraving, in which the design is formed on the plate by the action of an acid, or some other fluid, instead of the graver. Proc. The plate is covered with a ground or varnish capable of resisting the action of the etch¬ ing fluid, the design is next scratched on the metal by means of a species of needle or pointed tool of steel. A border of wax is then placed round the plate, and the “biting” menstruum poured on, and allowed to remain till the lights or finest portion of the design is sufficiently “bit in.” The etching fluid is then poured off, the plate washed, and the light parts “ stopped up” with wax or varnish, when the solvent is again poured on, and allowed to remain until the finest portion of the exposed lines are sufficiently deep, when the acid is again poured off, and the whole process is repeated till the very darkest lines or shadows are sufficiently formed. The plate is then cleunod, and is printed from in the same way as a common engraved cop¬ per-plate. The most approved way of laying the design on the etching ground, is first to draw it with a black-lead pencil on paper, then to damp the paper, place it with the design next the wax or varnish, and to pass the whole through a rolling- press, by which means the picture will be trans¬ ferred from the paper to the ground. There are several varieties of etching, among which maybe named etching with a dry point, performed entirely with the point, without any ETC 278 ETH ground, the burr being removed with the scraper ; etching with a soft ground, when a coating of lard or tallow is employed, and the design is drawn on a piece of paper, laid evenly on the ground, by which means the fatty matter adheres to the paper, on the parts pressed on by the pencil, and the cop¬ per beneath becomes exposed. This method is employed to produce imitations of chalk or pencil drawings. Stippling, or executing the design in dots instead of lines. Aquatinta, in which a weak spirituous solution of gum mastich is poured over the plate, placed in a slanting direction, by which a granulated surface is formed, and small interstices left, exposing the naked metal: a wall of wax is next placed round the margin of the plate, the etching fluid poured on, and the lighter parts suc¬ cessively “ stopped out” until the design is com¬ pleted. Aquatinta etchings bear a great resem¬ blance to Indian ink drawings. The fineness or coarseness of the grain depends entirely upon the quantity of matter dissolved in the spirit employed to form the ground. The fluids employed for “biting” in the designs vary considerably ; almost every etcher having his own receipt. Aquafortis, more or less diluted, is, however, generally employed for copper, and this, with the addition of pyroligneous acid, for etching on steel; but any fluid that will rapidly dissolve the metal may be used for this purpose. The etching varnish or ground may be formed of any substance capable of resisting the actioirof the etching fluid, and, at the same time, sufficiently soft to allow of the free use of the needle or point, and sufficientfy solid to prevent an injury to the design during the “scratching in.” (See Fluids and Varnishes.) In etching on glass, the. ground is laid on, and the design scratched out j$ the usual way, when liquid hydrofluoric acid ifPSpplied, or the glass is exposed to the action of hydrofluoric acid gas. The former renders the surface of the etching transpa¬ rent, the latter opaque. A very simple way of performing this operation is to wet the design with sulphuric acid, and then to sprinkle on some finely- pulverized fluor spar, (fluoride of calcium,) by which means hydrofluoric acid is set free and at¬ tacks the glass. This may be very easily applied to the graduation of glass vessels, thermometer tubes, &c. , A most rapid method of etching on iron or steel, capable of very general application, is as follows: Warm the metal until it is capable of melting a piece of beeswax, or etching varnish, which must then be carefully rubbed over it, so as to form a thin and even coating; allow the whole to cool, and scratch out the design in the common way, with a needle or point; then sprinkle on a little powdered iodine, and at the same time add a few drops of water with a camel-hair pencil, and work them into a liquid paste, which must be moved about over the intended engraving, for a period varying from one to five minutes, according to the depth of lines required to be produced. After¬ wards wash the whole in clean water. Persons acquainted with the properties of iodine will read¬ ily perceive that the same etching-paste, by r being kept for a few days, will again acquire the prop¬ erty of dissolving iron. I have thus successfully employed the same materials three or four times. Iodine will, doubtless, at no very distant period, su- oi persede the use of acids for the above pur account of its portability and convenience.! travellers and amateurs who amuse thems' with the delightful art of etching, it will, I I k prove invaluable. [I published this methcloj etching some two or three years since, and vc since adopted it with considerable success.] ETHAL, (from eth and al, the first syllabi 01 ether and alcohol, from its composition resenting those liquids.) A subsjtAnce discovered by t v- reul, and formed durinf absolute purity. Principles of etherification. When a mi of alcohol and sulphuric acid is heated to a ct i temperature, a series of complicated change; sue, among which is the conversion of the fc K into ether, which passes over along with some i- ter and undccoinposed alcohol, and coi*dem ■ the receiver. According to Liebig, ether if * oxide of a hypothetical radical called “ eth ? and alcohol is the hydrate of this oxide. 0; * admixture of sulphuric acid and alcohol, a li; ► ted bisulphate of ether (oxide of ethule) is for i and this is subsequently decomposed by heat I ether, water, and sulphuric acid. “ If we con each particle of the hydrated bisulphate of of ethule, as composed of ether, (oxide of eth anhydrous sulphuric acid, and water, it is clea the anhydrous acid, at the moment of its se]j>* tion from the ether, must seize on all water. '*' or combined, in the vicinity of the ether. I* at the moment the ether becomes free, the a '- drous acid, also set free, prevents it from un If with water to form alcohol. But when the gar* ether passes through the undecomposed hydr a bisulphate of oxide of ethule, a certain portio ' the water of that compound must evaporate M dry gas ; and under these circumstances the < " r and water do not combine together. The sui ; ® of the effervescing liquid has the temperate;) which the hydrated bisulphate of oxide of ethi, ,s decomposed; but at this temperature (284°,^ 0 water of that compound is gaseous. There thus produced simultaneously,—water, in the ]* eous form, and ether, also gaseous, by deconi] l * tion ; which, as both are in the nascent state, r 6 to form alcohol. Thus, the alcohol, always '* served to distil over with the ether, is derived I ® the surface; and the ether and water which '* til over, proceed from the decomposition in' e ETH 279 ETH ierior of the liquid. This explains why no ether hbtained, when the liquid is not in a state of ebullition, no matter how high the temper- cre may be ; it explains further why more alco- lj is obtained when a current of dry air passes ipugh the liquid ; as, in that case, the same de- < lposition goes on in the interior of the liquid as £ erally occurs at the surface.” (Liebig.) According to the opinion of some, ether is the fj, hydrate of olefiant gas, and alcohol the sec- ( ; and the conversion of the latter into the for- t ■ consists in the mere abstraction of the second ejivalent of water. This hypothesis has been pjicipally held in France, and the former in Ger- rl ly; and the elaborate investigations into the u iposition of ethereal compounds, induced by tue conflicting opinions during nearly a dozen y rs, has led to the enrichment of organic chem- S I with a multitude of new compounds and new s, which might otherwise have been lost to nee. These opposite opinions are, however, 5 elntially the same; and, as it has been justly ojTved by Liebig, “ men disputed about them tuse they were not agreed on the interpreta- of phenomena.” similar opinion to the preceding, is that ether t le hydrate of a quadrihydrocarbon, to which tlname ethf.rin has been given. The late Mr. I tnel, of Apothecaries’ Hall, held this view. He iidered. that in the conversion of alcqi*l into r, a compound of sulphuric acid antrotherin ihovinic acid) is first formed with part of the hoi, and that during the ebullition this com- ld is decomposed ; its dihydrate of carbon uni- with the remaining alcohol to form ether, ;h distils over, mixed with undecomaosed alco- itid water. ■ms ether has been regarded by different au- ti ities as a a dihydrate of olefiant gas ; a hy- > of ether in; and as an oxide of ethule, or ream ; but it must appear to an impartial ob- er that these opinions do not so greatly differ, heir advocates have represented; and if, as st ested by Kane and Malaguti, acetule bo taken j ,; ie hypothetical radical of the series, this will ery evident, as may be seen by mere inspec- of the following table: cetule = C 4 H 3 unknown, lefiaat gas — C 4 II ,-j-H thule = C 4 H 3 -fH 3 = unknown. (her = C 4 H 3 H 2 -(-0 = oxide of ethule. horide of ethule. = C 4 H 3 H,-(-CZ = chloric ether, dide of ethule . . . = C 4 H 3 H a +I = hydriodic do. cetate of oxide of ethule = C 4 H s H ;i O-{-A= acetic do. ‘om the above table the formation of other wunds of ethide may be readily explained, by ■ substitution, which view is supported by the 1 constitution of the ethers, according to the correct analysis. 'iring the distillation of a mixture of sulphuric and alcohol, the relative proportions of the "ients are constantly' varying, occasioned by ©composition of the alcohol, and evaporation ie newly-formed ether and undecomposed al- i by which means the relative quantity' of ea m «Ui m ac in th i, of CO I sulphuric acid increases, the boiling point rises, and new reactions take place. Olefiant gas, sulphur¬ ous acid, water, carbon, and other products are formed, some of which pass over into the receiver. The distillation of ether is, however, usually stop¬ ped before this point is arrived at. According to theory, 2 equivalents, or 46 parts of absolute alcohol, should produce 1 eq., or 37 parts of pure ether, but in practice no such product can ever be obtained. The greatest product, by operating according to Boullay’s method, which produces more ether than any other, does not ex¬ ceed 33 h parts for the preceding quantity of alco¬ hol, or 71-5§. (Geiger.) Prep. There are only two methods employed for the preparation of ether, viz. I. By mixing the whole of the ingredients at once, and immediately subjecting them to distillation. II. By adding the alcohol in a slender streamlet to the acid, previ¬ ously raised to the etherifying temperature. The former, though less economical, is the one more generally' employed. “ Ether is also formed by the decomposition of the bisulphate, biphosphate, ( and biarseniato of oxide of ethule, (sulphovinic, phosphovinic, and arseniovinic acids,) and by the ac¬ tion of fluoride of boron, chloride of zinc, chloride of tin, and other chlorides on alcohol.” (Liebig.) I. a. {Process of the L. Ph .) Rectified spirit Ih.iij ; sulphuric acid lb. ij ; carbonate of potassa, previously ignited, pour lb. ij of the spirit into a glass retort, add the acid, place it on a sand- bath, so that the liquor may boil as quickly as pos¬ sible, and the ether pass into a receiver cooled by ice or water ; and distil until a heavier fluid begin to pass over. Then lower the heat, add the re¬ mainder of the spirit, and distil as before. Mix the distilled liquors together, pour off" the super¬ natant portion, add the carbonate of potassa, and agitate occasionally for one hour; finally, distil the ether from a large retort, and keep it in a well- stoppered bottle. / 3. {Liebig.) Mix 5 parts of alcohol of 90g with 9 parts of oil of vitriol, in a vessel of copper or iron, immersed in cold water; introduce the mix¬ ture into a still, connect it with a refrigerator, and a well-cooled receiver, and raise it to a stato of ebullition as rapidly as possible. Next add to the liquid in the still a fresh quantity of alcohol, equal in bulk to the liquid distilled over, and repeat the operation. To the distilled liquid, add as much concentrated alcoholic solution of potassa as will give it a perceptible alkaline reaction, then rectify it by distillation in a water-bath as long as the ether, whioh distils over, has a sp. gr. of 0-720 to 0-725 at 80° Fahr. Instead of the potassa, a lit¬ tle milk of lime may be used, along with its own bulk of water, rectifying the ether as before. By allowing the product to stand for some day-s over chloride of calcium or quicklime, and again recti¬ fying along with one of these substances, perfectly pure ether will be obtained. II. a. {Process of the Edinburgh Ph.) ^Rec¬ tified spirit f jL ; sulphuric acid f ^-x ; pour i |xij oi the spirit gently over the acid contained in an open vessel, mix well; transfer the mixture imme¬ diately into a glass matrass connected with a re¬ frigeratory', and raise the heat quickly to about 2811°. As soon as ether begins to distil over, sup¬ ply fresh spirit through a tube into the inatrass, in ETH 280 ETH a continued stream, and in such quantity as to equal that of the fluid which distils over This is best done by connecting one end of the tube with a graduated vessel containing the spirit, passing the other end through a cork fitted into the mat¬ rass, and having a stopcock on the tube, to regu¬ late the discharge. When f^xlij have distilled over, and the whole spirit has been added, the pro¬ cess may be stopped. Agitate the product with f Sjxvj of a saturated solution of muriate of lime, containing §ss of lime recently slaked, pour off the supernatant liquor, and distil it with a very gentle heat, so long as the liquor which passes over has a density not above •735. More ether of the same strength is then to be obtained from the so¬ lution of muriate of lime. From the residuum of both distillations a weaker ether may be obtained in a small quantity, which must be rectified by gently distilling it again. Remarks. This process is a mere modification of that first pointed out by Boullay, and which has since been described and recommended by Mitscherlich, Liebig, and others. ft. (Process employed at Apothecaries' Hall.) The apparatus consists of a leaden still, having a pewter head, and connected by means of about 6 feet of tin pipe, with a powerful worm condenser, surrounded by a constant stream of cold water, and which is connected with pewter receivers, fur¬ nished with glass lids. The still is heated with a coil of lead pipe, supplied with high pressure steam, and the alcohol is supplied to the acidas required.by means of a small pipe entering the upper part of the still. y. (Process of Boullay.) Three parts of the strongest oil of vitriol are mixed with sufficient al¬ cohol to reduce its sp. gr. to 1-780, (about 2 parts of alcohol of -830,) which may be easily regulated by distilling off some of the ether, if required. The still or retort is then connected with a vessel full of alcohol, of 90$, by means of a small syphon fur¬ nished with a stopcock; the longer limb of the syphon, which should be of glass, being so arranged that it just dips into the mixture of acid and alco¬ hol. Heat is next applied, and the contents of the still raised to the boiling point as rapidly as possi¬ ble, and as soon as full ebullition commences, the stopcock of the syphon is turned, so as to allow the alcohol to flow down in such a manner as to keep the boiling liquid exactly at the same level; or, in other words, to supply a quantity of alcohol exactly equal to that of the liquid which distils over. By careful manipulation the whole of the alcH which enters the retort will pass over as ether : water, and this decomposition proceeds for s i time, and would continue, for an unlimited per but that the sulphuric acid ultimately becomeqi weak to form ether, from the gradual absorpj of the superfluous water contained in the alctH, Were it convenient or practicable to use abst e alcohol, a given weight of sulphuric acid, oft proper strength, would maintain the power of j ducing ether for an indefinite period. Inpracj the quantity of alcohol that may thus be ethen is twice or thrice as much as by the common cess, while neither sulphurous acid, sulphoi|S acid, (Geiger,) nor sweet oil of wine is genen ; and the residual liquid of the distillation coutil limpid, and has only a pale brown color. A )'• ture of 9 parts of oil of vitriol and 5 parts of; hoi of 90$, ceases to produce ether, after 31 )li of such alcohol have been added. Sulphuric i containing more than 4^ atoms of water to 1 of dry acid, is too weak for the etherificatioM alcohol, and 3J to 4 atoms of water appears III the limit of dilution, fixed by experience, for'l productive preparation of ether. (Liebig.) Remarks. The mixture of alcohol with i oil of vitriol requires some caution. It may bell done by introducing the alcohol into a snitl vessel, and imparting to it a rapid whirling] by M^fich a considerable conical cavity wil formW in the centre, and into which the acid i be gradually poured with perfect safety, mixed fluids should be brought to a state of r( ebullition as quickly as possible, as without ! precaution much of the alcohol will distil ove 1 fore th^hftitor acquires the proper temperatur etherifi^lPfbn. On the small scale, a tubu retort, connected with a Liebig’s condensing HI and two globular receivers surrounded with a f|l ing mixture, or very cold water, may be empll as the distillatory apparatus. The second recjl should be connected with the first by means bent glass tube, reaching nearly to the botto the latter; and the whole of the joints shoal' securely luted as soon as the expanded air;‘ been allowed to escape. The following convc little apparatus has been employed by the " '■ for the preparation of small quantities of ether ' will bo found very suitable for the distillatio'l most volatile fluids. a. Condenser tube, japanned zinc 28 inches long; b, c, glass tube, 36 inches long; d, funnel by which cold water runs in from the water bottle, h; e, pipe by which water es¬ capes through/into .the bottle g; h retort; k, adapter con¬ necting the retort with the condenser; l, adapter, connect¬ ing the condenser with the bottles, t, t. J], Black wooden tressel, with moveable arms, n , o, for supporting and ad¬ justing the height of the condenser; B, black wooden stool for supporting the water bottle, (the legs urn for travelling:) q, furnace; r, support for the furnni gutter for carrying off water that overflows the »n and preventing its escape along the pipe c ; s, leg of s) connected with bottle containing alcohol; t, t , glass g placed in the basins v, v, and surrounded with iw water; w, safety tube containing a little mercury at: ETH 281 ETH ' apparatus may be purchased of Messrs, ii and Co., or their agents, at a very reasona- | *6. By connecting the neck of a flask or ► r containing volatile fluids with the lower of the upper end of the refrigerator, ebulli- i ly be carried on without loss, as the vola- i fluid will be condensed, and run back into isel from which it had just distilled. This i ement will be found useful for boiling mix- » f alcohol and organic acids, described further i for any similar purpose. (See Ethers, or- r the rectification of ether a water-bath l be employed, and the neck of the retort i advantageously connected with the above refrigerator, and the receivers should be ided by freezing mixtures. ?. Ether rapidly evaporates at common tem- res when kept in corked bottles, and even les secured with ground-glass stoppers and tied over with bladder and leather; it also ss sour by age. To prevent this waste, the -s should fit very accurately, and the bottles be placed in as cool a situation as possible. ^ Bottles furnished with ground-glass caps 1 1 | (see engraving) as well as stoppers, are frequently employed. Dewar's ether Wi vial is formed on a similar principle. The shoulder is surrounded with a cir- -*< la cular rim not rising quite so high as the "“j mouth of the bottle, and a capsule sim- I ilar to the one in the engraving is in- 8 verted and fitted into it. Mercury is then poured into the rim, and hermeti- loses it. I have seen bottles of ether accu- stoppered, tied over with bladder andwax^d, have yet become quite empty by a voyage tropics, though they.still appeared to be as secured as when they were first put up. p., tj-c. Pure ether is a colorless, transpa- and very limpid fluid, having a penetrating free able smell, and a 'taste at first burning ■ eetish, followed by a sensation of coolness, cific gravity has been variously stated. Ac- g to Liebig and Gregory it is 0*7119 at 75° ; at 68°; and 0*7237 at .55° Falir. Others t to be 0*713 to 0*715 at 00°, (Ure, &c.;) or at 68°, (Dumas, Boullay.) It is said to be- crystallize in brilliant white plates when to —24° F., and at —40° or —17° it be- a white crystalline mass, (Ure, Liebig, ■oy, Vuuquelin,) l#it, according to others, 1 tely pure ether cannot be solidified by* any f' of cold that can be produced, (Thenard Hussy.) It remained fluid when placed in 1 t with solid carbonic acid, at a temperature 1 ut —148° Fahr., (Pereira.) It boils at 96° Fahr.; is very combustible, is soluble in 10 ' if distilled water, and mixes with alcohol in ■portions. It abstracts corrosive sublimate, c Mile of gold, and sesquichloride of iron from •watery solutions. It readily dissolves the i}e and fixed oils, most fatty matters, as well phur and phosphorus, in small quantities, posure to light and air it absorbs oxygen, and 1 and acetic acid are formed. ' er may be recognised by its volatility, odor, * sparing solubility in water, admixture with *1*1 in all proportions; its inflammability, 36 burning with a yellowish white flame, and by its power of dissolving fats and resins. Pur. The ether of the shops, generally, contains alcohol, water, or acetic acid, and sometimes all of them. Its usuakspecific gravity fluctuates be¬ tween *733 and *765. The London College states that it should be *750, while the Edinburgh Col¬ lege fixes it at *735 or under. “ It totally evapo- rizes in the air, and slightly reddens litmus.” (P. L.) Pure ether should, however, be neutral to test paper. “ When shaken in a minim measure with half its volume of concentrated solution of muriate of lime, its volume is not lessened.” (P. E.) Ten fluid ounces of water should only dissolve one fluid ounce of ether, and should remain transparent. Uses, i IfC. Ether is powerfully stimulant, nar¬ cotic, and antispasmodic, and externally refrige¬ rant, and is used in various diseases. Applied to the forehead by means of the fingers or a strip of linen, it will generally relieve nervous headache. In pharmacy it is employed in the preparation of several tinctures, alkaloids, spirits, &c. ; and in chemistry is frequently used in organic analyses. It is also employed as a solvent of resins, Indian rubber, &c., in the preparation of varnishes, and for several other useful purposes. Dose. 20 drops to f 3ij in water or wine. Excessive doses of ether produce intoxication resembling that from alcohol, and require similar antidotes. It is commonly taken as a stimulant by fashionable ladies, and though generally disguised by Cologne water, may be often distinguished in the breath of persons be¬ longing to the higher ranks of society. Caution. The vapor of ether is very inflamma¬ ble, and when mixed with atmospheric air it forms a violently explosive mixture. The density of this vapor is 2*586, that of air being I, (Gay Lussac;) hence it rapidly sinks, and frequently accumulates in the lower parts of buildings, especially cellars which are badly ventilated. Every crack, every joint in the floors of rooms, the space beneath doors, &c., offer a road for the passage of this vapor, which, though invisible, as surely runs out of every orifice and finds its level, as a stream of water would do. The only remedy is thorough ventilation. Many serious accidents have arisen from this cause, for no sooner is a light carried into an apartment where such vapor is present, than an explosion takes place. In this respect the vapor of ether resembles fire-damp and light gas. A late extensive fire in Upper Thames-street arose from a small bottle of ether being broken in the opera¬ tion of packing. I have heard Dr. Reid particu¬ larly call attention to this point at his lectures; and Dr. Pereira, in his excellent work on Materia Medica, mentions the case of an apothecary at Bern, whoso house was blown up in consequence of a lighted candle being taken into the cellar, in which a bottle of ether had been broken. ETHER, ACETIC. Syn. Acetate of Oxide of Ethule. Pyroligneous Ether. /Ether Aceticus. A compound of acetic acid and ether, discovered by the Count de Lauraguais in 1759. (Thomson.) Prep. I. (Liebig.) a. Dry acetate of lead 32 parts ; alcohol 9 parts; oil ot vitriol 1- parts ; mix and distil. j3. Crystallized acetate of soda 10 parts; oil o vitriol 15 parts ; alcohol of 80 or 85$, 6 parts; as before. * ETH 282 ETH i II. (Ure.) a. Acetate of lead 40 parts ; alcohol 20 parts; concentrated sulphuric acid 23 parts; as before. /?. Anhydrous acetate of lead 16 parts; sulphu¬ ric acid 5 parts ; absolute alcohol (or its equivalent in alcohol of 80 or 85§) parts ; as before. III. Acetate of potassa 3 parts, (or an equiva¬ lent proportion of acetate of soda ;) alcohol of 85§, 3 parts ; strong oil of vitriol 2 parts ; as before. An economical process. IV. (P. Cod.) Rectified spirit §xxx; acetic acid f^xx; sulphuric acid §vj 3ij; distil ^xl; agitate with carbonate of potash and redistil. Remarks. The distillation should be conducted in a glass retort, or earthenware still, connected with a well-cooled receiver, and the product should be rectified along with chloride of calcium to ab¬ sorb the water, and slaked lime to remove the acid, (Liebig;) or the distilled liquid may be agitated along with a weak lye of potassa, and after repose the supernatant ether may be decanted and recti¬ fied along with magnesia and powdered charcoal. (Ure.) The rectified acetic ether will be equal in weight to the alcohol employed. (Liebig.) Prop. Acetic ether is colorless, and bears a con¬ siderable resemblance to ether, (sulphuric ether,) but has a much more agreeable and refreshing odor. It boils at 1659, (Liebig —166° Ure ;) has a sp. gr. of 0-89 at 60° Fahr., (Liebig —0-866 at 45° Fahr., Ure ;) dissolves in 7 parts of water, (Liebig, —8 parts, Ure;) and mixes in all propor¬ tions with alcohol and ether. It is decomposed by alkalis and oil of vitriol. According to the acetule- theory this ether is properly an acetate of ether, (oxide of ethule,) and may consequently be regard¬ ed as a salt of acetic acid. Uses. Acetic ether is diaphoretic, stimulant, antispasmodic and narcotic, and has been given in doses of f3ss to f3ij, in similar cases to those in which sulphuric ether is employed. Its principal consumption is in the manufacture of British brandy. ETHER, BENZOIC. Syn. Benzoate of Ether. Benzoate of Oxide of Ethule. A colorless oily liquid, having an aromatic odor and taste, and a sp. gr. slightly exceeding that of wa¬ ter. It boils at 410° Fahr., and is miscible with alcohol and ether. It was discovered by Scheele. Prep. Alcohol of -830, 4 parts ; crystals of ben¬ zoic acid 2 parts; concentrated muriatic acid 1 part; mix, distil, and as soon as the product turns milky when mixed with water, change the receiver and collect the liquid that distils over. To the product add water, separate the supernatant ether, boil with water and a little oxide of lead, (to sepa¬ rate benzoic acid,) and lastly, free it from water by allowing it to stand over chloride of calcium. (Liebig.) See Ethers, organic. ETHER, CARBONIC. Syn. Carbonate of Ether. Carbonate of Oxide of Ethule. ./Ether Carbonicus. An ethereal liquid, dis¬ covered by Ettling, and somewhat resembling ox¬ alic ether. Prep. Add gradually, fragments of potassium to oxalic ether, gently warmed, as long as bub¬ bles of gas are formed ; remove the excess of metal from the semisolid mass, add water and distil. The carbonic ether will float on the surface of the liquid in the receiver, and must be collected, dried by contact with chloride of calcium, and rectif along with some potassium or sodium, till it cea to yield acetate of potassa when acted on by ca tic potassa. (Liebig.) ETHER, CHLORIC. Syn. Chloride Ethule. Chloriiydric Ether. Hydrochloric I Muriatic do. Marine do. .Ether Muriatic 1 Do. Chloricus. Do. Hydrochloricus. Prep (P. Cod.) Alcohol and muriatic acid equal parts weight; distil by a gentle heat, into a series of 1 ceivers, the first of which should contain a lit warm water, and the others should be surrouni with ice. II. ( Medicinal Chloric Ether.) This is nsua prepared by putting dry chloride of lime into’ glass or earthenware retort, with just enough I cohol to moisten and cover it, and distilling b; gentle heat into a receiver, surrounded with ice; a freezing mixture. III. (Pure.) Saturate alcohol with muria, acid gas, carefully distil, purify the product fr ! alcohol and water by means of chloride of calciu! and preserve it in inverted stoppered bottles, ii cool place. Remarks. Chloric ether requires the same ct in its distillation as sulphuric ether, previously (' scribed, and the same apparatus may be advan geously employed. It has a penetrating, gar! like smell, a sp. gr. of -874 at 40°, dissolves in parts of water, is neutral, boils at 51°, and bu; with a greenish flame and the production of n riatic acid. Its physiological action is similar! the other ethers. It has been given in dyspep> hepatic diseases, hectic fever, &c., in doses of 6 to f3iij. The spiritus salis dulcis (P. E. 173 was a mixture of this ether and alcohol, but Gehl first brought it into notice in 1804. (Thomso It is but little employed in England, judging ire the demand for it; a very large metropolitan tin house having only sold about 16 ounces in the k twelve months. ETHER, CHLORO-CARBONIC. Dun has given this name to a peculiar liquid formed saturating absolute alcohol with chloro-carboi; acid, (phosgene gas.) The lower stratum tlj forms is the ether. It must be purified by star ing over oxide of lead and muriate of lime, and subsequent rectification. It has a disagrees! smell, is heavier than water, and boils at -0 Fahr. It is decomposed by water. ETHER, CYANIC Syn. Bicyanurate Ether. Do. of Oxid^pf Ethule. Eth Cyanicus. Prep. Saturate a mixture of alcol and ether with hydrated cyanic acid, in vapor. * 24 hours collect the crystals, and purify by sol tion and crystallization in hot alcohol or wat Tasteless, inodorous, colorless, transparent need and prisms. (Wohler and Liebig.) ETHER, HYDRIODIC. Syn. Iodide Ethule. A colorless liquid, discovered by Gj Lussac, and obtained by saturating alcohol wi hydriodic acid and distilling. It is about as den: as oil of vitriol, has an ethereal smell, and boils 150° to 160° Fahr. ETHER, HYDROBROMIC. Syn. Bromu of Ethule. A volatile ethereal liquid discover) by Serullas. It is prepared by dissolving 8 P al of bromine in 32 parts of alcohol, adding one pb of phosphorus, and distilling the mixture by a g eIlt ; ETH 283 ETH as soon as it becomes cold. The ether is sep- d from the distilled liquid by the addition of r; it is heavier than the latter. THER, HYDROTELLURIC. This may be ared by distilling the mixed aqueous solutions ilphovinate of baryta and telluret of sodium, latter is prepared by calcining tellurium, or ret of bismuth with carbonate of soda and char- and must be used as soon as made. Hydro- |iric ether has a yellowish red color, like bro- , and is heavier than water. (Wohler.) HIER, METHYLIC. Syn. Hydrate of hylene. A colorless gas, prepared by distil- 1 mixture of equal measures of oil of vitriol and xilic spirit THER, MURIATIC, (HEAVY.) A name 1 to a liquid obtained by Scheele, by distilling a ire of oil of vitriol, peroxide of manganese, chlo- >f sodium and alcohol. It is more conveniently ired by saturating alcohol of 80 to 85g, in the with chlorine, adding water, collecting the luid that separates, and washing it with wa- s long as any of it is dissolved. This fluid at about 245° Fahr., and is heavier than wa- This ether enters into the composition of the us muriatico-ethereus, a remedy occasionally on the Continent. (Liebig.) PHER, NITROUS. Syn. Hytonitrous :r. Hyfonitrite of Oxide of Ethule. Do. riiER. It is said that sweet spirit of nitre was nto Raymond Lully in the 13th century, and Basil Valentine, in the 15th century, taught* liproved method of preparing it, (Dulk, quoted r. Pereira;) but nitric ether was first mention- Kunckel in 1681. (Thomson.) ep. I. ( Process of the Edinburgh Ph .) Rec- t spirit 1 quart, and f^vj ; pure nitric acid of *#j f§vij ; put f^xv of the spirit into a quart wuh, fitted with a cork and safety tube, reach- ■ within an inch of the spirit, and a second W eading to a refrigeratory. Fill the safety tube ^tthe nitric acid, then add through it, gradually wantiously, f^iiiss of the acid. When the vio- ifltction that ensues is nearly over, gradually be remaining portion of the acid, f^ss at a and at intervals. The ether that distils over be agitated first with a little milk of lime, till it 'to redden litmus paper, and then with half its te of concentrated solution of muriate of lime, pure hyponitrous ether should have a densi- •899.” The Dublin College orders purified nitrate ash, dried and in powder, lb. iss; sulphuric j; rectified spirit of wine f§xix; the acid •irit are to be first mixed, and then poured gradually on the powdered nitrate placed in tail at ed retort, and connected with a well- receiver, by means of a bottle, containing a pta 1 of spirit of wine, adopting the usual precau- h* 1 the product is to be shaken with about a ^rn of dried and finely-powdered carbonate of I* 1, a, and the ether decanted after a time. T (Process of M. Pedroni.) Crystallized ni- ammonia II parts ; oil of vitriol 8 parts; lM’1 9 parts ; mix the last two, and pour them salt contained in any suitable distillatory connected with a well-cooled receiver. Ni- 1 ?ther will gradually distil over by the appli- of heat. A common fire may be employed without danger, as the liberation of the ether pro¬ ceeds gradually, and not almost instantaneously, as in operating in the usual way. Sulphate of am¬ monia is left in the retort. (Comptes Rendus, 1843.) IV. Alcohol of 85§, 9 parts ; water 4 parts; fuming nitric acid 8 parts; introduce the spirit into a strong cylindrical glass vessel, 3 times as high as wide, capable of holding one-fifth more than the liquid to be placed in it, and by means of a funnel tube reaching to the bottom of the vessel, and having a small orifice ; add the water cautiously, so that it may form a stratum beneath the alcohol, without mixing with it; in like manner add the acid, taking care that the three strata do not mix ; then tightly stop the vessel, and allow it to repose at a temperature of 53° Fahr., for 2 or 3 days, when the stratum of ether which has formed must be collected and purified by rectification. (Turner’s Chem., 7th ed.) V. (Liebig’s Process.) Starch 1 part; nitric acid, sp. gr. 1-30, 10 parts ; alcohol of 85§, 2 parts; water 1 part; introduce the starch and acid into a capacious retort, connected with a wide tube 2 or 3 feet long, bent at right angles, and terminating near the bottom of a two-necked bottle, contain¬ ing the alcohol and water mixed together, and surrounded with a freezing mixture or very cold water. The other neck of the bottle must be con¬ nected by a wide and long glass tube, with a good refrigerator or condenser. The heat of a water bath must be cautiously applied to the retort, when pure hyponitrous acid will be set free, and passing into the alcohol will form hyponitrite of oxide of ethule, (ether,) which will distil in a gentle stream. The tube connecting the retort and bottle must be cooled by means of a rag or moist paper, wetted from time to time with ice-cold water; for if the tube and the alcohol be not carefully cooled, the latter becomes spontaneously hot, and boils vio¬ lently, when the product is vitiated. This process is very productive and economical, and yields per¬ fectly pure hyponitrous ether. Prop., Uses, ij-c. Pure hyponitrous ether has a pale yellow color, a mixed odor of apples and Hun¬ gary wines, a sp. gr. of 0 - 947 at 60° F ahr., and boils at 62° F’ahr. That prepared by the ordinary pro¬ cesses contains aldehyde, boils at 70°, has a sp. gr. of 0-886 at 40° Fahr., has a similar odor to the for¬ mer, but at times suffocating, and turns brown when mixed with an alcoholic solution of potassa, while the former remains white. It also becomes acid by age, while pure hyponitrous ether remains neutral. The ether prepared by the last formula is chemi¬ cally pure, (Liebig,) and that by the third, nearly so. The others contain aldehyde. Ordinary hy¬ ponitrous ether dissolves in about 48 parts of wa¬ ter, and mixes in all proportions with alcohol and sulphuric ether. (Liebig.) Hyponitrous ether is refrigerant, diaphoretic, and diuretic, but is seldom employed alone, though, when largely diluted with alcohol, under the name of “sweet spirits of nitre,” it is a common remedy. It is also used in the manufacture of British bran¬ dy. (See Spirits of Nitre, sweet.) ETHER, (ENANTHIC. Syn. (Esantiiate of Oxide of Etiiule. This is the oil obtained towards the end of the distillation of fermente liquors, especially wines. It is purified bj agita- ETH 284 ETH tion with a weak solution of carbonate of potassa, repose, and decantation. It is lighter than water, boils at 425° Fahr., and has an odor resembling an empty wine cask or bottle that has been ex¬ posed to the air for some time. As obtained by dis¬ tillation, it is united with a little cenanthic acid. 2200 imperial gallons of wine (about 35 hogsheads) only yielded 2| lbs. of the mixed oil. ETHER, OXALIC. Syn. Oxalate of Ox¬ ide of Ethule. Neutral do. A colorless oily liquid, slightly heavier than water, boiling at 370° Fahr., and having an aromatic smell. It was dis¬ covered by Thenard. Prep. Binoxalate of potassa, and alcohol of 90$, of each 4 parts; oil of vitriol 5 parts ; mix in a glass retort and distil with a quick fire; as soon as the product becomes turbid when mixed with wa¬ ter, change the receiver, agitate the subsequent product with 4 or 5 times its weight of water, and repeat the agitation with fresh water until the ether becomes neutral to test paper; then rectify it in a dry retort that it will about nine-tenths fill, and as soon as the boiling proceeds smoothly, in¬ stead of by jerks, change the receiver; the remain¬ ing product will be pure anhydrous oxalic ether. (Ettling.) See Ethers, organic. ETHER, PHOSPHORATED. Syn. ^Ether Phosfhoratus. Prep. (P. Cod.) Phosphorus, cut small, 1 part; ether 50 parts; digest with occa¬ sional agitation for 1 month, and decant the clear. ETHER, SULFURIQUE IODURE. Syn. Ethereal Tincture of Iodine. Prep. Iodine 40 grs.; sulphuric ether §j ; dissolve. Dose. 5 to 10 drops, where the use of iodine is indicated. ETHER, SULFURIQUE avec le Deuto- iodure de Mercure. Syn. Ethereal Tincture of Biniodide of Mercury. Prep. Biniodide of mercury 16 grs.; sulphuric ether §iss ; dissolve. Dose. 5 to 12 drops. ETHERS, ORGANIC. The preparation of some of the organic ethers has been found to be attended with considerable difficulty, and hence have arisen various contrivances to induce the or¬ ganic acids to combine with the ethereal base. Among the methods generally adopted until lately, may be mentioned the admixture of a salt of the organic acid with alcohol, to which some strong inorganic acid is added, when the acid of the salt being liberated in the nascent state, it enters into a new combination, forming ether. In this way acetic and oxalic ethers are commonly prepared. Or the organic acid being mixed with alcohol, sul¬ phuric or hydrochloric acid is added, by which an organic ether is produced. Benzoic ether may be taken as an instance of this mode of operating. Ethers have also been formed by the simple dis¬ tillation of some of the organic acids with alcohol, but this method is usually tedious, and requires the repeated return of the products of distillation into the retort, as well as considerable time for its per¬ formance, to which several other objections may be added. More recently it has been shown that when the organic acids are heated nearly to their point of decomposition, and alcohol is gradually and cautiously dropped on them, ethers of those acids are readily formed. In this way many of the acids which are wholly or partly volatile—as the oxalic, benzoic, and succinic acids,—yield large quantities of ether. (Gaultier de Claubry.) This method is applicable to most acids that do not si fer decomposition at a low temperature, but other cases the product would be vitiated and il certain. Thus, citric acid under this treatm; might yield citric, itaconic, citraconic, or aeon' ether, or a mixture of two or more of them, i this in a way entirely beyond the power of operator to influence. Another method recci mended, and very suitable to the preparation | the ethers of the fatty acids, is—to dissolve i organic acid in alcohol, and to pass a current muriatic acid gas through the solution. A t simpler plan, and which appears likely to supj sede most others, at least in the majority of casi is to mix equal part3 of alcohol and the orga acid, with -Jth or |th of oil of vitriol, and place it in a flask or digester, fitted with a cc through which passes an upright thin glass tulx or 6 feet long, and after luting the joint quite ; curely, to submit the mixture to gentle ebullit! in a sand-bath, or over a spirit lamp for sevd hours. In this way the spirituous and etheil vapors are condensed in the cool portions of j tube, and fall back again into the matrass, which means no loss of either can possibly oc< A Liebig’s refrigerator reversed may also be u for this purpose. (See Ether.) By this met! some ethers may be readily formed that i scarcely be obtained pure in the usual way. Tj mucic ether may be obtained by this process, wbj will become perfectly white by crystallizati : while by Malagutti’s method, the product is qt black, and is purified with difficulty. One or Otj of the above plans may be adopted for the prepa; tion of those ethers for which formulae are not serted in this volume. ETHERIN. A name applied by some ch< ists to a hydrocarbon, assumed to be the base ether. Its atomic constitution, according to hypothesis, is 4 equivalents each of hydrogen a carbon. ETHERINE. Syn. Camphor of Oil of Wij A peculiar substance obtained by exposing etj role for a long time to a low temperature, j forms brilliant prisms and plates, and is tastelj. soluble in alcohol and ether, fuses at 230°, boil; 500°, and is a little lighter than water. The c>; tals are purified by pressure between the fold. 1 , bibulous paper, solution in ether, and evaporate ETIIEROLE. Syn. Light Oil of Wine. hydrocarbon discovered by Hennel. It is f pared by gently heating ethereal oil with water,!- parating the supernatant light oil, and washing ■ with water till it becomes quite neutral, after wl;> it is dried by means of chloride of calcium. Et ■ role is a colorless oily liquid, lighter than wajj boiling at 536°, and soluble in absolute alcohol ether. ETIIIOPS. (See AEthiops.) ETIIIOPS, MARTIAL. Syn. JSthioi* M - tialis. Oxide of iron prepared by keeping ij l filings under water, and occasionally shaking th • It must bo washed with water, and dried as quicj as possible to prevent its rusting. It was fornn' much esteemed as a tonic. ETHIOP’S MINERAL, (TYSON’S.) P Oxide of mercury, (prepared by decomposing cr mel with an equivalent proportion of liquor of j' tassa, to which a little liquor of ammonia has b 1 EYA 285 EXP Tri¬ fled,) and flowers of sulphur, equal parts, rate together till perfectly mixed. Remarke. Mr. Tyson has recommended this as it efficient substitute for the old and uncertain ieparation commonly sold under the name of ithiop’s mineral. Mr. Tyson’s ethiops is, how- j er, of more than double the usual strength, and lOtild therefore be taken in proportionate doses, ’harm. Joum.) ETHIOPS, VEGETABLE. Syn. vEtiiiops EGETABILIB. PuLVIS QuERCUS MaRINjE. Blad- r wrack (fucus vesiculosus) burned in a close ssel till it becomes black and friable. It has jen used in bronchocele, &c.; and, like burnt jonge, probably owes any little virtue it may j>ssess to the presence of a veiy small quantity i iodine. EUGENIN. Syn. Stearoptene of Oil of loves. Thin, white, pearly scales, found by onastre in oil of cloves. It smells and tastes of uves, and is soluble in alcohol and ether. EUPIIORBIUM, PREPARED. Syn. Eu- 'orbium prjeparatcm. Prep. Euphorbiuin 2 oz.; mon juice, or vinegar, 1 pint. Dissolve, strain, id evaporate to dryness. EVAPORATION. Syn. Evaporatio, ( Lnt.) VAPO ration, ( Fr.) Abdunsten, Abdampfen, !er.) The dissipation of a fluid by means of at. In Chemistry and Pharmacy evaporation had recourse to, either for the purpose of recov- iug a solid body from its solution, as in the pre- nation of extracts, chemical salts, &c., or to l engthen a solution by the expulsion of some of “ fluid matter that forms the menstruum. Evap- jation is also employed, though less frequently, purify liquids, by dissipating the A'olatilo matters inch may contaminate them. Under ordinary ciunstances, evaporation is confined to the sur- i’c of the heated liquid, and is therefore slower quicker in proportion to the extension of that rlacc. Hence has arisen the adoption of wide (allow vessels for containing fluids during their posuro to heat for this purpose. I It has been found that evaporation proceeds i 9s t rapidly when a current of air is made to pass er the surface of the fluid, as, in this case, the por is prevented resellg upon the surface, and peding the process by its pressure. On the tall scale, shallow capsules of glass, Wedgwood- »re, porcelain, or metal, are commonly employed evaporating vessels, and these are exposed to at by placing them over a lamp, or naked fire, in a water-bath, or sand-bath, according to the nperature at which it is proper to conduct the ocess. On the large scale, high-pressure steam usually employed as the source of the heat. >e term “ spontaneous evaporation ” is applied the dissipation of a fluid by mere exposure in vessels, at the common temperature of the uiosphere, and without the application of artifi- heat. The celerity of this species of evapora- j' n wholly depends on the degree of humidity of e surrounding air, and differs from the former, in nch the rate of evaporation is proportionate to ! e degree of heat at which the process is con- ,cted, and the amount of pressure upon the sur- 26 of the liquid. Evaporation in rncuo (as it is lied) is conducted under the receiver of an air- m P> or in an attenuated atmosphere, produced by filling a vessel with steam, by which means the air is expelled, when all communication with the external atmosphere is cut off, and the vapor con¬ densed by the application of cold. Fluids are also evaporated in air-tight receivers over sulphuric acid, by which they are continually exposed to the action of a very dry atmosphere. When such a receiver is connected with an air-pump in action, evaporation proceeds with increased rapidity, and intense cold is produced. (See Congelation, Dis¬ tillation, Extracts, &c.) EXCORIATION. Syn. Excoriatio, (from excorio, to flay, or to cut off the skin.) An abra¬ sion. Young children are very apt to be chafed under the arms, behind the ears, between the thighs, and in the wrinkles and folds of the skin, unless great attention is paid to cleanliness, and wiping the skin perfectly dry after washing. Whenever there is a tendency to excoriations of this kind, either in adults or children, a little finely powdered starch, or violet powder, applied by means of a puff, or a small bag of muslin, once or twice a day, will generally remove them, and pre¬ vent their occurrence in future. Mild unguents, as cold cream, or spermaceti cerate or ointment, may also be used with advantage. The prefer¬ ence should, however, be given to the former remedies from their not soiling the linen. Exco¬ riations arising from the removal of the skin by friction or external violence, have already been noticed under the head Abrasion. EXPECTORANTS. (From expectorare, to expectorate.) Medicines that promote the secre¬ tion of the tracheal and bronchial mucus. Ac¬ cording to Dr. Good, true expectorants are “ those medicines which rather promote the separation of the viscid phlegm with which the bronchia; are loaded, than simply inviscate and dilute it; though these are also treated as expectorants by many writers.” Numerous articles of the materia medica have been denominated expectorants, of which the following arc the principal:—Tartarizcd antimony, ipecacuanha, squills, garlic, asafeetida, ammonia- cum, the oily resins, the balsams of tolu and Peru, benzoin, styrax, benzoic acid, the fumes of vine¬ gar, tar, and of many of the volatile oils, and the smoke of tobacco and stramonium. Chlorine and ammoniacal gases have also been called expecto¬ rants. Medicines of this class are commonly em¬ ployed in pulmonary complaints and affections of the air-tubes, attended by a vitiated state of the mucus, or an imperfect performance of the natural functions of the secretory vessels. “ Of all classes of the materia medica, none are more uncertain in their action than expectorants.” (Pereira.) The act of ejecting matter from the chest is called expectoration. EXPRESSION. Syn. Expressio, (Lat., from expritno, to press out.) A mechanical operation, by which any fluid contained in the pores or cells of a solid is expelled. Many of the fluid sub¬ stances employed in pharmacy aqd chemistry are obtained by expression. Thus, the unctuous vege¬ table oils, as those of almonds, linseed, &c. one prepared from a single plant, or veget; substance, and the term compound extract to ‘ prepared from two or more of such substances. The above are the principal varieties of extr ■ employed in British Pharmacy, all of which > classed under the general head Extracta, J- tracts,) in the London Pharmacopoeia ; but on b Continent, ether is sometimes used as the ir - slruum for tho active principles of certain subsl ■ ces, as cantharides, cubebs, sem. cinae, &c. Of all the foreign Pharmacopoeias, that of • den is most prolific of extracts; its pages con : directions for 58 or GO of these preparations., which the following is a brief notice:— I. Watery Extracts. «. (By displacev\t with cold water.) Ext. absinthii; cardui b<;- dicti; centaurii min.; chamomill® ; chin® fus;- (cinchon® ;) chin® regi®^ dulcamar® ; fumaij; gentian® ; glycyrrhiz® ; graminis ord., (liquid p solid;) ligni campech.; marrubii alb.; millcfi > rhatani®; rad. saponar; taraxaci, (ordinary fluid ;) tormentill® ; trifolii fibr. l°>. (By the ordinary method of maccrati Ext. aloes ; myrrh® ; opii; scill®, valerian®; n® fuse®. II. Spirituous Extracts, a . ( Prepared «|* spirit of sp. gr. 0-94-1, by 24 hours' macerat or by the method of displacement.) Ext c ■ aurantii ; angelic® ; rad. arnic® ; calami; cal' dul®, (marygold ;) cascarill® ; calumb® ; cj- cynth.; inul® ; hellebori nigri; levistici, (Lovaf|! quassi® ; rh®i. [3. (Prepared in a similar way to the last wp spirit of sp. gr. 0-841.) Ext. aconiti; belladj- n® ; chelidonii maj., (great celandine ;) conii m; 5 digitalis; gratiol®, (hedge hyssop;) hyoscyai, lactuc® viros® ; pulsatill®, (Pasque flower ;) hj- taxi baccat®, (yew ;) rad. artemisi®; nucis v<|- ic®. EXT 287 EXT II. Ethereal Extracts. Cubebs ; sem. cinse , 5 the roots of male-fern ; prepared as the last. V. Compound Extracts. Ext. ferri pom.; ext. rt i co. o the above may be added fel. tauri inspiss. hough many of the above extracts may be su- p iuous, yet the directions for their preparation doubtless very judicious, and it would promote o small degree the success of the medical prac- [i tier, if a like exactness pervaded the instruc- ; of the London Pharmacopoeia, and equal care skill obtained in the pharmaceutical laboratory In gland to that which is general in France and Litany. rep. The preparation of medicinal extracts be conveniently considered under two divi- , viz.: the production of a solution of the tie portion of the substances operated on, and reduction of this solution by evaporation to the istence of an extract. hen water is employed as the menstruum, the table matter subjected to its action should be bruised or reduced to coarse powder, or other- divided by slicing with a knife, that every ion may be fully exposed to the solvent powers o. ie fluid. The ingredients should then be treat- ct ith water until all the soluble matter that it •sired to obtain is dissolved out. There are ral methods of effecting this object, depending i the nature of the vegetable substance acted In some cases, maceration in cold water is Died to;—at other times, percolation with that hi in a displacement apparatus ; but more gen- v, boiling water is poured on the substance, or boiled along with water, as in the preparation lfusions and decoctions. After the ebullition 'fusion has continued a sufficient time, the JH is removed, and the liquid portion drawn off. I] ingredients are then pressed to extract the r cjlining liquid, or, they are washed with hot " t, which expels it by displacement. In the lr irity of cases, however, a second quantity of w rpoured on after the first has been thorough- b ained off, and the infusion or decoction is re- 1" “d a second and a third time, or until the in- mats are perfectly exhausted of their soluble on. The several liquors, being allowed to re- P' for 15 or 20 minutes, for the purpose of de- 1" ing the sand or other gritty and heavy' matter A’ mechanically mixed with them, are then Ci fully decanted from the sediment, and, after ^ I run through a fine sieve, or flannel bag, are re y for concentration. He reduction of the solution to the proper con- nsjice is effected by evaporation ; but the mode 111 Inch this is performed varies for different ex- ^ s - The London College directs that, “ unless ^ wise ordered, the evaporation should be con- “yd as quickly as possible, in a broad shallow n placed in a water-bath, until a proper con- iL tice is acquired for forming pills; stirring as- Ufly with a spatula towards the end of the hion.” Though the water-bath has the sanc- f the British colleges, it is doubtful whether 1 be well adapted for ordinary purposes, as, its low evaporative power, the advantages h are derived from its equable temperature, astly overbalanced by the lengthened expo- * u j°f the solution in a heated state to the action of the atmosphere. It is doubtful whether a vege¬ table solution so prepared is not inferior in quality to a similar one, evaporated in a shallow pan over a naked fire, or placed in a sand-bath, provided proper care be taken, and assiduous stirring be adopted during the whole time of the exposure to heat. In practice, however, the use of a naked fire is perfectly' inadmissible, as the least neglect on the part of the operator would probably lead to the incineration of the whole ; but the water-bath may readily be rendered available by the addition of one-fifth part of salt, which will raise its boiling point to 218£° Fahr., and the temperature of the contained extract to 212° ; the remaining 6£° be¬ ing lost by the interposition of the substance of the evaporating vessel. On the large scale the evaporation of extracts is usually conducted in very wide, shallow copper or tinned-copper pans, having steam-tight jackets of cast iron, and heated by allowing steam to play' between the two. In this way a very high evapo¬ rative power is obtained, and a degree of heat which may be regulated at the will of the operator, and which will at no time much exceed the temper¬ ature of boiling water. The rapid deterioration which vegetable juices and solutions undergo by exposure to the air, especially at high temperatures, has led to the in¬ troduction of apparatus, by which they may' be concentrated without contact with the atmosphere, and at a less degree of heat than is required for that purpose in open vessels. Such is the method, commonly called Barry's process, in which the air is removed from certain air-tight refrigerators by' the introduction of steam, which is then con¬ densed by the application of cold, by which means a partial vacuum is obtained. Another process for attenuating the atmosphere over the surface of fluids during evaporation, is by the action of an air- pump. This plan was introduced by Howard, and is commonly applied to the concentration of sirups in our sugar refineries. Extracts obtained by either of these methods are said to be prepared “ in vacuo," and are found in practice to be im¬ mensely superior to the common extracts of the shops, and consequently require to be exhibited in proportionably small doses. When water, acidulated with acetic acid, is employed in the preparation of extracts, the vege¬ table substances are usually macerated in it, in the cold, or the dilute acid is sprinkled over the bruised plant in the fresh or recent state, and the whole is then submitted to strong pressure, to ex¬ pel the juice, which is strained and evaporated in the usual way, but preferably in a tin or plated- copper pan. Spirituous extracts are prepared by evapora¬ ting a concentrated tincture of the vegetable sub¬ stance in any suitable vessel, by' which the volatil¬ ized spirit may be saved. Ethereal extracts are obtained in a similar manner; but being merely prepared in small quantities at a time, the process may be conveniently performed in glass vessels. When it is require^} to boil either ol the above fluids, or any other volatile liquid on the ingredients, a vessel fitted with a long tube, or a Liebigs refri¬ gerator reversed, may be used to prevent any loss of the menstruum. (See Ether and Ethers, or¬ ganic.) EXT 288 EXT The inspissated vegetable juices are classed with extracts by the London College, and are ordered to be prepared by evaporating the expressed juice without filtration in a water-bath ; but in this way a considerable portion of their activity is lost. Some of these juices, as that of aconite, are impaired in so short a time as scarcely to compensate for the trouble of preparing them. This deterioration docs not, however, take place in any remarkable degree, if the expressed juice from the recent vegetable be evaporated by exposing it in a thin stratum to a current of very dry air, as adopted by Mr. Squire. This may be managed by putting the juice into small flat trays or dishes, placed on shelves in a suitably arranged apparatus, alternated with simi¬ lar vessels of concentrated sulphuric acid, and by causing a current of dry air, at the common tem¬ perature of the atmosphere, to pass over them, by which means the moisture continually exhaling from the one will be absorbed by the other. Prac¬ tical experiments have fully demonstrated the superiority of this method of inspissating vegetable juices over every other plan at present in use ; “ for it was shown that 10 grains of extract, thus prepared, were more than equal to 20 grains pre¬ pared in vacuo ; and to more than 60 grs. of that prepared by the common process of boiling down the juice to an extract.” The Dublin College directs that all simple ex¬ tracts, (extracta simpliciora,) unless otherwise or¬ dered, are to be prepared by boiling the vegetable matter in 8 times its weight of water till the liquid is reduced to one half; the liquor is then to be expressed, and after a short time allowed for defe¬ cation, to be decanted, filtered, and evaporated in a water-bath, until it begins to thicken, and then finally inspissated by a reduced heat, continually stirring until a consistence for forming pills be at¬ tained. I have already mentioned that it is proper to al¬ low the infusion or decoction to purify itself by defecation, and to pass it through a flannel or horse-hair strainer previously to concentration. This may be regarded as a general rule for all ordinary extracts. But in some cases, this method will be found insufficient to render the liquid clear. Such solutions may be rendered transparent by clarification with a little white of egg, skimming off the scum as it rises, and straining through flan¬ nel in the common way ; or they may be filtered through a bag made of very fine Welsh flannel, or of twilled cotton cloth, both of which should be soaked in clean water for at least an hour before use. In the small way, filters of linen or paper are sometimes employed ; but as all media sufficient¬ ly fine to render vegetable solutions transparent soon choke up, such filters are objectionable, from the length of time the liquid has to be exposed to the air when they are employed. In this respect, the method of clarifying first mentioned is vastly preferable, and is inexpensive, expeditious, and easy of performance, and hence has been adopt¬ ed by many large manufacturers. In some houses, the aqueous infusion or decoction is allowed to repose for 24 hours, and then decanted and evaporated ; but such a plan is objectionable ; as, however smooth and glossy extracts so prepared may appear, their medicinal virtues are lessened by the lengthened exposure to the atmosphere. Spirituous tinctures should be filtered thrcji paper, and acetic solutions through linen, or p r supported on linen. Ethereal tinctures are j erably clarified by repose and decantation, at» volatility of ether precludes its filtration, exce a close vessels. When about one half of an aqueous solution a evaporated, it is often advantageous to repi t through a flannel or horse-hair strainer, to rer e the flocculi that generally form by the actioil the heat and air. This is especially neces if with vegetable solutions prepared without boi •, and should bo adopted whenever a smooth j sightly extract is desired. The directions previously given for “ finis r off” extracts should be scrupulously attendei i Towards the end of the process, the heat shii be lessened, and as soon as the extract acqi!» the consistence of thick treacle, it should be|«j moved altogether, and the remainder of fluid i - ter evaporated by the heat retained by the coir pan, the process being promoted by assiduous i laborious stirring with a suitably-shaped wool spatula ; and this stirring should be continued 1 a proper consistence is attained and the extra < nearly cold. It must be carefully observed in > commence the stirring until the heat (steam)! been withdrawn, as, if an extract having a tern ature of about the boiling point of water, or< a few degrees below it, be agitated, it becomes of bubbles, and appears rough and puffy, and appearance cannot be removed by subsequent ring, or by any method but re-solution in wjr and re-evaporation. This is especially the ! l with the extracts of sarsaparilla, (simple andcM pound,) gentian, liquorice, and most others * similar class. A good workman knows from eM rience the proper time for the removal of the 11 but unpractised persons often fail in this partial •> In such cases, should the heat retained by:!‘ evaporating pan, and hy the extract, prove ins!- cient to complete the process, a little more be cautiously applied. Without assiduous ;l laborious stirring in the way described, a y smooth and glossy extract cannot be produi To promote this artificial appearance, some '• sons add 3 or 4 per cent, each of olive oil and ;■ > arabic, dissolved in water, with about 1 or 2 r cent, of spirit of wine. In conclusion, it may be observed, that the g'* desiderata to be aimed at in the preparation of* tracts are, to suit the menstrua and, the nietl * of manipulating to the peculiar character it • of the active constituents of the vegetable <• stances operated on. The pharmaceutist sb always bear in mind that a perfect extract shy be “ a concentrated, solid mass, exactly rep seating in medicinal efficacy the materials j 1 which it has been prepared, and capable ofb >|f redissolved, so as to form a solution exac | similar to that whence it has been derive. (G. M. Mowbray.) An extract possessing ecA strength to the whole mass of the ingredients tj 1 which it has been prepared, is almost next tejj impossibility, however desirable such a degree! perfection may be. The operator may deem self fortunate, if, after the exercise of the utn| skill and judgment, and accuracy of manipulaqj he obtain a product only approximating to the u EXT 289 EXT ire of a perfect extract above quoted. It is a that is proved by practical experience, and is ily accounted for by chemical science, that medicinal properties of all solutions of vegeta- matter are injured by being reduced to the state; and this deterioration, more or less, place, whether the solvent be water, proof |i t, or alcohol. Thus the volatile portions, the itial oils, the aroma, &c., are nearly or wholly pated, and though these do not always form principal or active ingredients of the vegetables i which extracts are prepared, yet it cannot lenied that they generally exercise a modify- and controlling influence over the other ingre- i ts, which considerably alters their therapeuti- i action. That the essential oils which mostly tituto the fragrant portion of vegetables are id of efficacy, it would be the height of folly r t 40 lbs.; Castile soap 10 lbs.: powdered scam a 6 lbs.; essence of cardamoms 2 lbs.; moist ;jar 4 lbs.; boil the colocynth in 20 times its weqj o; water for six hours ; strain and add the aloe; to until dissolved, and decant the solution. I .h mean time exhaust the colocynth with a s fflr quantity of water, less than the first, straii jk! add this to the undissolved residuum of the boil again for a few minutes, then draw it off, in with the former decoction of aloes, and alio th mixed liquors to stand until the next day, toioi- ite the resinous portion. Next draw off'the I or evaporate as quickly as possible, and as so; a; the consistence of treacle is arrived at, alio lr whole to cool considerably, and add the soap re viously melted with a little water) and the m mony. Sift the latter in gradually, while tl ;s tract is assiduously stirred by a second pot Lastly, moderate the heat and continue th lir- ring until a rather harder consistence is ac ret than is proper for the extract, then, as soon tb< whole has become sufficiently cool to prcvei i a considerable evaporation of the spirit, add t es¬ sence, mix thoroughly, and immediately into stone jars or pots for use. The exit usually labelled Ext. Colocynth. Comp. Or h looks well, ana smells very aromatic. IV. Turkey colocynth 2\ lbs.; hepatic al lbs.; powdered scammony 1^ lbs. ; powdere ai- damoms 6 oz.; (or essence 8 oz.;) Castih h (genuine) 1 lb. 2 oz.; pale moist sugar $ 1 the last. This certainly produces a beautil ar tide, and of excellent quality, though of inferior to the extract of the College. It is 1; l f and sent out as Ext. Colocynth. Comp. P. The compound extract of colocynth, ai lb simple and compound extracts of sarsaparil in greater demand in the wholesale trade, a are sold in larger quantities at a time, than < ff other medicinal extracts put together. Qual. and Tests. This extract is often a< ated with powerful and acrid cathartics to »' up for the deficiency or inferiority of its pro] u gredients, and foreign matter often becomes with it by the use of impure scammony. b presence of Cape aloes may usually be dejtf' by the odor ; chalk, (an article frequently Jl*'“ lib* nt: ind in bad scammony,) by placing a little ball extract in a glass tube, and pouring over itj® dilute muriatic or acetic acid, when an efl e "' cence will ensue, if that substance be pr jalap, scammony adulterated with feevlt other starchy substances, by the filtered dec Jon of the extract turning blue on the addit 01 tincture of iodine ; gamboge, by the decocti j coming deep red on the addition of liquor of p< and by a filtered alcoholic solution of the e forming a yellow emulsion with water, whn comes transparent and assumes a deep red 5101 on the addition of caustic potassa, and by tbi ’ 11 tion (if the alkali be not in excess) giving a , precipitate with acids and with acetate of 1 brown precipitate with sulphate of copper, very dark brown one with the salts of iron, ethereal solution dropped on water yields an < low l,a d a rhe que EXT 293 EXT v film, also soluble in caustic potassa, if gam- be present. se. 5 grs. to 9j. It is a safe, mild, yet cer- ,i purgative. It may be mixed with calomel rt at the latter being decomposed. 2.}- grs. ijl with an equal weight of blue pill and taken ight, forms an excellent aperient in dyspepsia, ■complaints, &c. TRACT OF CUBEBS. (OLEO-RESI- (JS.) Syn. Ext. Cubeb® Oleo-resinosum. Vj (M. Dublanc.) Mix the oil obtained by nition, with the resinous extract obtained by ,i rating a spirituous tincture of the dried resi- ii. Possesses the whole of the virtues of cubebs erv concentrated form. TRACT OF DANDELION. Syn. Ext. araxacum. Ext. Taraxaci, (P. L. &. E.) v Herb® et radicis Taraxaci, (P. D.) Low- \|i\-EXTRAKT, ( Ger .) Estratto di Taras- uj (Ital.) Extrait de Pissenlit, (Fr.) Prep. [■! rate the fresh root of taraxacum in 10 or 11 n< its weight of boiling distilled water for 24 y-. then boil down to strain and evaporate to i >er consistence. murks. The above are the orders of the Col- glbut the extract is better when prepared by i| y inspissating the expressed juice in a current y air. The extract of the shops is usually rr red by exhausting the root by coction with * . The first of the above has a faint and ynbie odor, and a sweet, bitter taste ; the 1 smells strongly of the recent root, has a » nd lively brownish yellow color, and a bitter w ous taste without any trace of sweetness; >' nrd is devoid of odor, and possesses a cofFee- rt i color, and a sweetish, burnt taste, not much n ■ a solution of burnt sugar. The medicinal ^ of this extract is greatest when the aroma to her taste of the recent root are well develop- !■ id when sweet, its efficacy as a remedy is ■; red. (Squire.) The Dublin College directs nployment both of the herb and root. Tarax- c: root should be gathered during the winter '“lis, as then a given weight of the juice yields extract, but in summer and autumn it pos- more bitterness and aroma; 4 lbs. of juice roots gathered in November and December * d 1 lb. of extract, while it took from 0 to 9 * juice from me root, gathered in spring or ier, to yield a like quantity. (Squire.) The yields by the evaporation of its expressed about fig of extract. Good extract of tarax- should be wholly soluble in water. Dose. *• to 3ss, as a resolvent, aperient, and tonic 1 r a| id stomach complaints, &c. 1 TRACT OF DANDELION. Syn. Ext. 0, RUM Taraxaci. From the leaves, as the TRACT OF ELATERIUM. Syn. Ext. quirting Cucumber. Elaterium. Ext. (t ERI1, (P. L.) Succus spissatus momordic® " Urii. Prep. (Process of. the L. Ph.) Slice ild cucumbers, very gently express the juice, through a fine hair sieve, and set it aside for hours, until the thicker part has subsided; ^decant the supernatant liquor, and dry the cn tnder by gentle heat. (See Elaterium.) ■"narks. Good elaterium should have only a greenish hue, and should be light and easily ir* pulverized by pressure. - Elaterium obtained as a second deposite, is dark and inferior, and hence called elaterium nigrum. The English elaterium is the best. The foreign is uniformly adulterated with chalk, and colored with sap green. Dose. One-sixtli.gr. to 2 grs., as a hydragoguo and cathar¬ tic, in dropsies. EXTRACT OF ELATERIUM, (WHITE.) Syn. White Elaterium. Elaterium Album. Prep. From the half-ripe fruit of the squirting cucumber, as last. Its properties are similar. EXTRACT OF ELECAMPANE. Syn. Ext. Inul®. Ext. Radicum Inul® Campan®. Prep. From elecampane root, like extract of dan¬ delion. EXTRACT OF FOX-GLOVE. Syn. Ext. Digitalis, (P. L. & E.) Prep. From the leaves of digitalis purpurea as extract of aconite, P. L. (See page 24.) Remarks. The juice of foxglove is readily in¬ jured by exposure to air and heat. The evap¬ oration should therefore be conducted as rapidly as possible, but at a low temperature. It spoils by keeping. Dose. ^ gr. to 3 grs. It is narcotic, sedative, and diuretic, and is powerfully poisonous. It is principally given in fevers, dropsy, diseases of the heart, pulmonary consumption, epilepsy, scro¬ fula, and asthma. EXTRACT OF FUMARIA. Syn. Ext. Fumari®. Prep. From the leaves of the com- / mou fumitory, like extract of dandelion. It has been recommended in some diseases of the leprous kind. EXTRACT OF GENTIAN. Syn. Ext. Gentian.® Molle. Ext. Radicis Gentian®. Ext. Radicis Gentian® lute®, (P. D.) Ext. Gentian®, (P. L. and E.) Extrait de Gentiane, (Fr.) Estratto di Gentiane, ( Ital .) Enzian- extrakt, (Ger.) Prep. From gentian root sliced, as extract of dandelion. Remarks. The Edinburgh College directs the powdered root to be exhausted by percolation with temperate water. On the large scale this extract is almost universally prepared by exhausting the root by coction with water. When well prepared it is one of the smoothest and liveliest-lookiug ex¬ tracts of the pharmacopoeia. Good gentian root yields by the process of the College fully 50§ by weight of extract, and by decoction about 60g. Dose. 10 grs. to 3ss, as a bitter stomachic and tonic. The great consumption of extract of gen¬ tian is by the brewers. EXTRACT OF GENTIAN, (HARD.) Syn. Ext. Gentian® Durum. The last extract re¬ duced to a proper consistence for powdering. EXTRACT OF GUAIACUM. Syn. Ext. Ligni Vit®. Ext. Guaiaci. Ext. Ligni Guaiaci Molle. Prep. (P. L. 1746.) From lignum vita; shavings or sawdust, by decoction with water. EXTRACT OF HELLEBORE, (ALKA¬ LINE.) Syn. Ext. IIellebori Alkalinum. Ext. IIellebori Baciieri. Prep. (P- Cod.) Black hellebore lb. j ; carbonate of potassa yiv , proof spirit and white wine, of each 3 pints digest 12 hours, strain and evaporate. (See Lxt. of Black Hellebore.) EXTRACT OF HEMLOCK. Syn. Succus Sl'ISSATUS CONII MACULAT1. SlICCUS (. 1CUT® SPIS¬ SATUS, (P. L. 1788.) Extractum Conii, (I. E. ♦ EXT 294 EXT and P. L. 1809, and since.) Succus inspissatus Conii, (P. D.) Esti^tto del Erba della Ci- cuta, ( Ital .) Estrait de Cigue, (Fr.) Scfiier- lings-extrakt, ( Ger.) Prep. (P. L.) From hemlock leaves, like extract of aconite, P. L. Remarks. The Edinburgh College directs the filtered juice to be evaporated in vacuo, or by means of a current of dry air. Of all the inspis¬ sated juices (excepting aconite) that of hemlock is most readily injured by exposure and heat. Its active principle is a volatile alkaloid named conia, and in proportion as the extract smells of this sub¬ stance, so is its medicinal value. Good extract of hemlock should have a green color, a strong odor of the fresh bruised plant, and should develop a strong “ mouse odor' when triturated with caustic potassa. On the large scale the whole of the green portion of the plant is pressed for juice. 1 cwt. of hemlock yields from 3 to 5 lbs. of extract. Dose. 2 grs. to 3ss, as an alterative and resolvent in various obstinate disorders. EXTRACT OF HENBANE. Syn. Ext. of Hyoscyamus. Ext. Hyosciami, (P. L. and E.) Succus spissatus Hyoscyami, (P. D.) Succus spissatus Hyoscyami nigri. Extrait de Jusqui- ame, (Fr.) Hyoszyamus-extrakt, (Ger.) Es- tratto di Giusquiama nera, (Ital.) Prep. (P. L.) From the leaves of henbane, as the extract of aconite, P. L. (See page 24.) Remarks. The Edinburgh Ph. directs this ex¬ tract to be prepared in the same way as the ex¬ tract of hemlock, P. E. 1 lb. of the fresh leaves yielded 8 to 10 drs. of extract, (Geiger ;) 1 cwt. yielded 4 to 5 lbs., (Brande ;) 1 cwt. of the recent plant yielded by an ordinary screw press 59^ lbs. of juice, and this evaporated in a water-bath gave 5 lbs. 9 oz. of extract. (Squire.) If cwt. of the green herb yielded 11 pounds of extract. (Gray.) Dose. 2 to 20 grs. as an anodyne, and antispas- modic. It is narcotic and poisonous. EXTRACT OF HOPS. Syn. Ext. Lupuli, (P. L. and E.) Ext. Humuli, (P. L. 1809, 1824, and P. D.) Prep. From the strobiles of hops, in the same way as extract of dandelion. Remarks. 1 cwt. of ordinary hops yield about 40 lbs. of extract. (Brande.) The druggists usu¬ ally employ hops 2 or more years old, called by the dealers “ yearlings,” “olds,” or “old olds,” because these may be purchased at § to -J the price of those of the last season’s growth. The first of the above are estimated to have only f the strength of new hops ; the second about J ; and the last little or none, at least in a medical point of view. Dose. 5 to 20 grs., as an anodyne, in cases that do not admit of the use of opium. EXTRACT OF INDIAN HEMP. Syn. Ext. Cannabis Indici. Prep. (O’Shaughnessy.) Boil the resinous tops of the dried guhjah, (the Indian hemp plant, which has flowered, and from which the resin has not been removed,) in rectified spirit of wine until all the resin is dissolved, then distil ofi’ the spirit, and finish the evaporation ip a water-bath. Remarks. It is anodyne, stimulant, and aphro¬ disiac, and, in over doses, produces catalepsy. (O’Shaughnessy.) 10 to 20 grs. of this preparation have been recommended in hydrophobia ; but, ac¬ cording to the above authority, 1 grain produced catalepsy in a rheumatic patient. The extract prepared with the plant grown in our botanic •!•- dens has quite a different effect to that of e Indian plant. This hemp is known in India as e “ increaser of pleasure,” the “ exciter of desi ' the “ cementer of friendship,” the “causer f.i reeling gait,” the “ laughter-mover,” &c. (F of opium is objectionable. 1 cwt. of lettuce •Ids 4 to 5 lbs. of extract. (Braude.) “ The jper juice, collected by incisions into the flower- r stem when the plant is in flower, is preferable this extract. A good plant of garden lettuce ll yield 3ss of dried juice ; of lactuca virosa will i»ld 3j.” (Thomson.) See Lactucarium. EXTRACT OF LILY OF THE VALLEY, yn. Ext. of May-lily. Ext. Convallarije. rep. From the flowers or roots, like extract of dan- lion. Aperient and laxative. Dose. 15 grs. to 3j. EXTRACT OF LIQUORICE. Syn. Ext. LYCYRRHIZ.E. (P. L. ,E. & U.) ExT. GlYCYR- uiz* molle. Prep. (P. L.) From liquorice tot, sliced, as extract of dandelion. Remarks. The Edinburgh College directs this ■(tract to be prepared like its extract of gentian, iy percolation with distilled water, and the Dublin College according to the general rule for simple \tracls. It is, however, seldom prepared by the Inglish druggists, being principally imported in the ry state, and only softened down in England, jfhe extract prepared from the fresh root is usually 'referred to the best foreign, as the latter has a ess sweet and agreeable taste. Foreign extract !>f liquorice is commonly called Spanish or Italian Iuicr, being chiefly imported from those countries, hat from Solazzi being most esteemed. It is also ermed Black Sugar, Liquorice Juice, Succus ltcyrrhizA i simplex, &c. A great deal of the ‘foreign extract is mixed with faecula, or the pulp of plums; hence its inferior quality. Refined juice is prepared by dissolving the foreign juice in water, filtering and evaporating. Pontefract cakes, or lozenges, are made of re¬ fined juice, to which some sugar is added. By the i following process an extract of superior quality may be prepared from the imported juice: A layer of straw is placed in fhe vessel about half a line above the cock ; it is then filled with rolls ol liquorice, and water poured over them. After 48 hours this is drawn oft’, fresh water added, and again drawn oft' after 24 hours, and this is repeated until the water passes through nearly colorless. On the whole, about 1^ time the weight of the liquor¬ ice juice in water is consumed. The residue, when stirred with water, imparts to it but a very faint color. (Mohlenbrock. Buch. Rept. xxviii, 198.) Soft extract of liquorice is often employed as a pill basis, and the hard extract is used as a lozenge to allay tickling cough. The mass of the latter is, however, consumed by the porter brewers. EXTRACT OF LOGWOOD. Syn. Ext. Ligni Campechensis, (P. L. 1745.) Ext. II.ema- toxyli, (P. L. and E.) Ext. Scobis IIajmatoxyli Campeciiiani, (P. D.) Campecheiiolze-extrakt, (Ger.) Prep. The College orders this extract to be prepared from the chips, in the same way as the extracts of dandelion, gentian, and liquorice. On the large scale it is prepared by decoction. 1 cwt. of wood yields about 20 lbs. of extract, (Braude ;) 80 lbs. yield 14 lbs. of extract, (Gray.) It is kept in two states, hard and soft. The Dose of the first is 10 to 20 grs. dissolved in wine, or any cordial water, after each motion in diarrhuea ; the second may be employed as a lozenge in the same disease. EXTRACT OF LUPULINE. Syn. Ext. Eopulini. Estrait de Lupuline, (Fr.) Prep. Prom lupuline by infusion in cold water. EXTRACT DE LUPULINE avecle Decoc¬ tion. Syn. Ext. Lupulini Coctione Paratum. Prep. By boiling with water and evaporating. Both this and the preceding are similar to extract of hops, but stronger. EXTRACT OF MAHOGANY. Prepared by decoction from the chips or sawdust. It is astrin¬ gent, and is frequently sold for kino. It is also employed in tanning. EXTRACT OF MALE FERN. (ETHE¬ REAL.) Syn. Ext. Filicis AStiiereum. Bal- samum Filicis. Oleum Filicis Pesciiieri. Prep. (Peschier.) From the rhizomes, or buds of the male shield fern, (Aspidium filix mas, P. L.) EXTRACT OF MALE FERN. (Alcoholic.) Syn. Ext. Filicis Alcoiiolice. Prep. As last, but using alcohol. Remarks. Both the above are given for tape¬ worm, in doses of 3ss to 3j, mado into an electuary with powdered sugar, followed in 1 or 2 hours by a strong dose of castor oil. Madame Nouffers cele¬ brated Swiss remedy for tapeworm, for which Louis XVI. gave 18,000 francs, consisted of 2 or 3 drachms of powdered male fern, taken in \ pint of water in the morning, fasting , followed in 2 hours by a bolus made of calomel and scammony, of each 10 grs.; gamboge 6 or 7 grs. (Pereira.) Heaven help the man who swallowed the whole of this bolus ; for it would certainly assist him to the grave! „ „ EXTRACT OF MILLEFOIL. Syn. Ext. Achillea Millefolii. From the achillea mille¬ folium. As Extract of Dandelion. Astringent EXTRACT OF MIMOSA BARK. Imported from New Holland. Said to be much superior to oak bark for tanning. „„„ „ t-, EXTRACT OF MYRRH. Syn. Ext. Myrrh b Prep. (P- Cod.) As extract of squills. EXTRACT OF MYRRH. (AQUEOUS.) Sun. Ext. Myrrhs Aquosum. Prep. Digest coarsely-powdered myrrh in warm water, filter aI *EXTRACT OF NOSEGAY. Syn. Extrait de Bouquet. Prep. Flowers of benzoin 1 drachm ; essence of ambergris 2 oz.; spirit of jasmine and extract of violets, of each 1 pint; spirits of cassia, roses, orange, and gillyflower, of each J pint; mix. A most delightful perfume. Q pytiIACT OF NUX VOMICA. (A W u- HOLIC.) Syn. Ext. Nucis Vomic.e, (P. E. and n> Pren I fP. D.) Nuxvomica, rasped, 3VIj, proof spir t' 3i pints ; make a tincture express the £ukl, filter, distil off most of the spirit, and evap- ° r< II (P. E.) By percolation, or boiling with rec¬ tified spirit. . ... Ill ("P Cod.) As extract of squills. Reiharks T This extract consists of impure .gas- urate of strvehnia, and is exhibited in to that alkaloid. Dose. J gr. gradually increased to 2 or 3 grs. It is very fownous. EXTRACT OF OAK BARK. Syn. Lx . QuERchs. Ext. Corticis QuercCis, ( Y . V .) * tratto pf.lla Quercia, (Dal.) ' no ting Ecorce de Cheyne, (Fr.) Frep. By evaporafing an aqueous decoction. Astringen . 3ij. Seldom used. _ EXTRACT OF OPIUM. Syn. Ext. Om, EXT 296 EXT (P. E.) Ext. Opii Aquosum, (P. D.) Opium Colatum. Ext. Thebaicujm, (P. L. 1720^1745.) Opium purificatum, (P. L. 1788.) Ext. Opii, (P. L. 1809-1824.) Ext. Opii purificatum, (P. L. 1836.) Extrait d’Opium, (Fr.) Opiums-ex- trakt, (Ger.) Estratto D’Orpio, (Ital.) Prep. (P. L.) Opium, sliced, gxx ; water (temperate) 1 gallon; macerate in a little of the water for 12 hours, triturate with the rest added gradually, un¬ til perfectly mixed, allow it to repose to depdsite impurities, decant, strain, and evaporate. Remarks. The Edinburgh formula is similar, but the Dublin College orders boiling water, and the exposure of the infusion for two days to the air before evaporation. Good opium yields from 60 to 70§ of its weight of extract, but much depends upon the variety of opium. Dose. \ gr. to 3 grs., as an anodyne, sedative, and hypnotic. It is less stimulant than ordinary opium. It is kept both in the hard and soft state. A solution of the former, in distilled water, with the addition of a little spirit to keep it, forms Battley’s liquor opii sedativus. EXTRACT OF OPIUM, EXHAUSTED OF NARCOTINE. Syn. Extractum Opii absq.ue Narcotina. Prep. (P. Cod.) Reduce the last extract with hot water to the consistence of a sirup, cool, and agitate with repeated portions of ether, then evaporate to a proper consistence. Remarks. The above form was first proposed by M. Robiquet, in 1821. It is said that the ex¬ tract so prepared consists entirely of impure meco- niate of morphia, gum, and extractive. It is less exciting than the last. EXTRACT OF OX-GALL. Syn. Ext. Fel- lis Bovini. Prep. (P. Cod.) Strain fresh ox-gall, and evaporate in a water-bath. EXTRACT OF PAREIRA. Syn. Ext. Pa- REiRiE, (P. L. and E.) Ext. Pareir.® Brav^e. Prep. As Extract of Dandelion, from the root. Dose. 10 to 30 grs. In vesical catarrh, and ob¬ structions of the urinary organs. EXTRACT OF PEACH BLOSSOMS. Prep. Essence of lemon 1 oz.; pure balsam of Peru and essence of bitter almonds, of each 1 dr.; bitter al¬ monds 1£ lb.; rectified spirit of wine 3 pints; spirits of orange flowers 1 pint; spirit of jasmine \ pint; macerate. Very odorous. EXTRACT OF PEPPER. Syn. Ext. Piperis nigri. Pi ep. From bruised black pepper by decoc¬ tion and evaporation. Stimulant. Stronger tasted than pepper. Sometimes given in aor U e. EXTRACT OF POPPIES. Syn. Ext. oi White Poppies. Ext. Papaveris, (P. L. and E.) Ext. Papaveris albi. Ext. Capitum Papaveris Somniferi. Extrait de Pavot, ( Fr .) Prep From the bruised ripe capsules of the papaver som- niferum, (white poppy heads,) without the seeds, as Extract of Dandelion. Remarks. The medicinal action of this extract resembles opium, but in a considerably weaker de- gree. It is less prone to produce headache and de¬ lirium. Dose. 2 grs. to 3j. It is usually preparec by the large manufacturers, by exhausting the capsules, by coction with water; hence the infe¬ rior quality of the extract of the shops. EXTRACT OF PYROLA. Syn. Ext. Py ROL^E Umbellate. Prep. From the leaves, ai dandelion. It is strongly diuretic EXTRACT OF QUASSIA^ Syn. Ext Quassia, (P. E.) Ext. Quassia Ligni. Pre t From the wood, (chips,) as Extract of Dandelion Remarks. This extract is usually prepared b ; decoction, and is principally consumed by tli brewers, who employ it as a substitute for hop The wood yields about 5 or fig of its weight of e> tract. The bark is frequently substituted for tl wood, but is considerably less bitter. Dose. 5 tl 15 grs. EXTRACT OF QUINCE SEEDS. % Ext. Cydonle. Ext. Cydonle Seminum. Pre As Extract of Dandelion. EXTRACT OF RHA^TANY. Syn. Ex Riiatanre. Ext. Krameri^e, (P. E. and D Prep. From rhatany root, like Extract of Dandij lion. Remarks. This extract is astringent and toni Dose. 10 grs. to 3ij. A large quantity of this eij tract, of very inferior quality, is imported froi, Brazil, &c. It is kept in two states, hard ar 1 soft: the former resembles kino, and is often soi for it; the latter is chiefly consumed by the mane facturers and improvers of port wine. The Edh burgh College evaporates a cold infusion, obtaini by percolation. EXTRACT OF RHUBARB. Syn. Ex Riivei. Extrait de Rhubarbe, (Fr.) Rhabai ber-extrakt, (Ger.) Prep. (P. L.) Rhubai (bruised or sliced) §xv; proof spirit 1 pint; watt 7 pints ; macerate for 4 days, with a gentle hea strain, and evaporate. The Dublin form is sim lar, but the Edinburgh omits the spirit. Remarks. This extract is usually prepared b decoction from inferior and damaged rhubarl, picked out from the chest on purpose; hence tl inferior quality of the extract of the shops. Whe| made of good Turkey, or even East India rln barb, it is a very valuable preparation. It shouli be evaporated as rapidly as possible, at a low he; in vacuo, or by means of a current of dry ai Dose. As a stomachic 5 to 10 grs.; as a purgatii 10 grs. to 3ss. It is seldom exhibited alone. Bi the London process, good rhubarb yields aboi half its weight of extract. EXTRACT OF RHUBARB, (COMPOUND: Syn. Ext. Rirei compositum. Prep. (Prus. Pbj Extract of rhubarb 3iij; extract of aloes, and $oa of jalap, of each 3j ; mix. EXTRACT OF RUE. Syn. Ext. Rut- Ex t. Foi.iorum Rut.e, (P. D.) Ext. Foliobl'- Rut.e Graveolentis. Prep. From rue leave like Extract of Dandelion. It is stomachic, cai minative, and emmenagogue. Dose. 10 to 20 gr twice a day. It is usual to add a little of the es sential oil to the extract, just before taking it oi of the evaporating-pan, and when nearly cold. EXTRACT OF SABADILLA, (ALCO HOLIC.) Syn. Ext. of Cebadilla. Ext. Sai adilljE Alcoholicum. Prep. Evaporate a satui rated tincture of the seeds. Dose, g of a grain i rheumatism,'neuralgia, &c. Poisonous. | EXTRACT OF SAFFRON. Syn. Ex”j Croci. Podychroite. Prep. Infuse hay-saffr fl in hot water, strain, and repeat the process unt; it ceases to give color. Used principally as a col oring and flavoring substance by cooks, coiifec tioners, wine and cordial brewers, &c. EXTRACT OF SAMBUCUS NIGRA Syn. Elder Rob. Ext. Sambuci. Prep • I* ( j EXT 297 EXT 1788.) The expressed and depurated juice of ler berries, evaporated to the consistence of ney. ill. (P. E. 1744.) Add to the above i of su- r. i EXTRACT OF SARSAPARILLA. Syn. at. Sarsaparilla, (P. D. & P. L. 1809 & 1824.) at. Sauza, (P. L. 1836.) Extrait de Salse- reii.ee, ( Fr .) Prep. (P. L.) From sarsaparilla it, sliced, as Extract of Dandelion. The dircc- ns of the Dublin Ph. are the same a3 for the ler simple extracts. For the method of mail¬ ing this process on the large scale, see Decoc- rx of Sarsaparilla. Dose. 10 grs. to 3j, in l, or dissolved in water, or decoction of sarsa- r : lla. EXTRACT OF SARSAPARILLA, (FLU- >.) Syn. Ext. Sarza fluidum, (P. E.) Ext. rsaparilla fiaidum, (P. D.) Prep. Sarsapa- a root lb. j ; water 9 or 10 pints. Boil for 1 ur, express the liquor, and repeat the process ill fresh water; mix the decoctions, and after fecal ion, strain, and evaporate to the consistence a thin sirup, (P. E.; “ to jjxxx” P. D.,) and ion cold add enough spirit to make f^xvj, (P- ; “jjij of rectified spirit” P. D.) See Sarsa- rili.a. EXTRACT OF SARSAPARILLA, (COM- )UND.) Syn. Ext. Sarza comp. Ext. Sar- m rill a comp. There is no form for this 'paration in the Pharmacopoeias, but it is nev- heless in immense demand in the wholesale de, from its great convenience in dispensing, j, dissolved in a pint of water, form a similar •paration to the Compound Decoction of Sarsa- inlla of the London College. The dose, in sub- jince, is the same as that of the simple extract. >e following formulae are employed by one of the lolcsale houses that does largest in this prepara- n. I. Guaiacum shavings, from which the small s been sifted, 30 lbs.; Italian juice 24 lbs.; me- "eon root 6 lbs. Boil with water for 1 hour, a in, and repeat the process with fresh water a ■ owl and a third time ; mix the decoctions, and °w them to deposite for 12 or 15 hours, then de¬ nt the clear, strain through flannel, evaporate, d when the consistence of treacle is reached, d extract of sarsaparilla 9 lbs.; continue the aporation, and just before removing the extract m the pan, and when nearly cold, add essential of sassafras 2 drs., dissolved in rectified spirit }uart. Prod. About 45 lbs., depending on the ality of the juice employed. This produces a ry showy article if well managed. It is labelled it. Sak?.e comp. The product of the following nuila is labelled and sent out as Ext. Sarza mp. Opt. II. As the last, but only using 15 lbs. of juice, d that Solazzi. Prod. Aboui 35 lbs. Remarks. Each of the above extracts of sarsa- >rilla, (simple, fluid, and compound,) when of od quality, dissolves in water, forming a deep ldish-brown solution, perfectly transparent, and positing but little sediment, even by standing ne days. See Sarsaparilla. [EXTRACT OF SAVINE. Syn. Ext. Sa- t be too rapid. | HI- The fertilization of soils is suggested iirtly by chemical analysis, practical experience, ;id geological observations. The soil is the up- rmost stratum of the earth’s surface, and con¬ i'* principally of pulverulent earthy matter, re¬ ding from the decomposition of the under strata, ingled with organic substances chiefly derived »ni the vegetable kingdom. Gravel, sand, clay, ca, chalk, and oxido of iron, are the principal ueral constituents of soils. The most fertile soils 3 those which consist of an admixture of clay d saud, with a due proportion of chalk and other ueral ingredients, along with a large supply of composed animal and vegetable matter. Such h are commonly termed “ loam." Soils are classified by agriculturists according to “ ir chief ingredients ; as loamy, clayey, sandy, olky, and peaty soils. Of these the first is the 't, hut the others may be improved by the addi- u of the mineral constituents of which they are I ucient. Saud uad lime, or chalk, are the proper j iitions to clayey soils, and clay, gypsum, or tn, to sandy and gravelly ones. Clayey soils P expensive to bring into a fertile state, but when ! s is once effected, and they aro well manured, •T yield immense crops of wheat, oats, beans, ver, most kinds of fruits and flowers of the aceous kinds. The most fertile soils in Great •tain and on the Continent, especially for wheat, |> calcareous clays. The fertility of the soil is o powerfully promoted by comminution and or, and by the addition of manure. Among first may be mentioned ploughing, rolling, harrowing, & c., all of which render the soil more porous, and easily permeable to the roots of plants, and more susceptible of the action of the atmo¬ sphere. Of manures it may be remarked that their nature varies with the constitution of the soil. Lime and sand are the best manures for clayey soils, gypsum and marl for sandy ones. Besides, every kind of soil requires a proper quantity of vegetable or animal manure, without which it will soon become exhausted and infertile. Among manures of this class the principal are rotten dung and other organic matter, bone dust, nitrate of soda, and sulphate of ammonia. The first is ap¬ plicable to all soils, the second is especially valua¬ ble for wheat, and the third and fourth have been used in various cases with apparent advantage, but require further experiments to establish their pre¬ cise value. In the application of manures, refer¬ ence must be always had to the intended crop, as certain plants are found to require nourishment of a different description to what is fitted for others, and will grow feebly or not at all, when this is absent. Wheat, for example, will not produce a full kernel on soils destitute of lime. IV. The cultivation of vegetables consists in sowing or planting the seed in properly prepared ground, and in fostering its growth, and that of the resulting young plants, hy hoeing, weeding, &c.; and finally, in the collection and preservation of the mature plants, seeds, or fruits. The plants mostly cultivated by farmers, are the cereal grasses, or such as produce bread corn, esculent roots, grasses for the food of domestic animals, and flax, hemp, and other plants employed in the arts, or used as food, or in pharmacy. Wheat, rye, bar¬ ley, and oats, which constitute the most important of the cereals, are cultivated by ploughing, mow¬ ing, and harrowing the land ; then scattering the seed over the whole surface, and lightly covering it with the soil by harrowing. When ripe it is harvested by cutting with the sickle, tying in bun¬ dles, drying, and storing in barns or st acks. Among the esculent roots the potato and turnip are the most useful and generally cultivated. 1 he former is cultivated by setting the buds or eyes of the tu¬ bers, a short distance apart in rows, in holes made by a small stick, or in furrows. The seed of the turnip is commonly set by merely scattering it over the surface of well-tilled ground, and cover- ing it over. In the cultivation of grasses, the sort chosen must be adapted to the nature of the soil and its situation. Grass is harvested by mowing with a scythe, drying by spreading it out so as to expose it to the joint action of the sun and air, and storing it in ricks or barns. In this state it is called “ Hay.” Flax and hemp are generally sown “ broadcast,” and without further tillage are left to mature, when the plants are pulled up by the roots, and allowed to undergo a species of rot¬ ting, previously to being handed over to tho man¬ ufacturer. , , .. ■ V. The rearing of live-stoc'. or domestic ani¬ mals, is chiefly confined to h< >es, catt e, s u ep, and swine. Among the first, Ine Ara ian may mentioned as tho fleetest, and the ,< c< , Scotch as the hardiest and most suited to drau,, . Among cattle, tho Dutch, or ^rt-horned the Lancashire, or long-horned, the ' > hornless, and the Highland breed, may be nain FEB 300 FER as the most useful. Among horned cattle those should be preferred that produce the most milk, and that fatten well and produce the best beef, and that are suited to the climate and situation of the land. Among sheep the two grand divisions are short-wooled and long-wooled, both of which include numerous other breeds. The Merino breed , introduced into England from Spain in 1787, have the finest wool and are most valued. Sheep are sheared in the spring when the weather is settled and warm. Both sheep and cattle do best and fatten quickest when well sheltered from the weather, provided there be a proper amount of ventilation. Of swine a preference should be given to those breeds which fatten best, and pro¬ duce the finest flavored pork. The common prac¬ tice of confining pigs in dirty sties cannot be too much avoided ; they should be kept clean, and permitted to take sufficient exercise to promote their health, without allowing them to run at large, as in the latter case they are difficult to fatten. In some farms the rearing of poultry constitutes a most profitable object of attention. The Spanish fowls, commonly called Minorcas, are the largest and hardiest, and are good layers. To promote their power in this respect, they should be supplied with a proper quantity of azotized food, as grain, &e., and should be kept dry and well sheltered from the weather. The management of cows has been already noticed. VI. The rotation or succession of crops is abso¬ lutely necessary for the successful and economical cultivation of the soil. Crops have been divided by agriculturists into exhausting crops—restoring crops —and cleaning crops. The most exhaust¬ ing crops are usually considered to be those of corn, but all those that are allowed to ripen their seed, and which are carried off the ground, are also exhausting, but in different degrees. Even clover, tares, and grass cut green, are considered as ex¬ hausting, but in a less degree than those that are allowed to ripen. Restoring crops are such as are allowed to decay upon the ground, or are con¬ sumed upon it by domestic animals. Cleaning crops are such as are grown in drills, and undergo the usual operations of weeding, hoeing, &c.; the majority of these may also be regarded as exhaust¬ ing crops. An exhausting crop should always be to lowed by a restoring or a cleaning crop; or where possible, by both combined. Crops should also succeed each other in such a way that the soil may not be exhausted of any one particular kind of nutriment. This is best effected by so ro¬ tating the crops that plants which are nearly allied should not succeed each other, as the same or similar kinds of plants cultivated successively on the same soil, soon become sickly. This mav however, be obviated by supplying such plants wi h a proper quantity of the substances which en er into their composition, by applying it to the sod in the shape of manure ; but the expense of so doing so greatly exceeds that of the ordinary method of manuring with the proper rotation of crops as to preclude the introduction of this plan on the large scale. See Agriculture, Cows A FAT B pTTPpnrpcjf E ’ 9 R E A M ’ Ma nures, &c. ’ 1 A T, CURRIERS . Fat or tallow boiled until 11 ™2, hard and blackish wh en cold. ' RIFUGE. Syn. Febrifuges. (Lat., from febris, a fever, and fugo, I drive away.) Th : which possesses the power of curing or alleviatii; fever. The term is principally applied to mec! cines used against the ague, as bark, arsenion acid, and their preparations. FEET, the. To preserve the feet in-a prop condition, they should be frequently soaked, ai well washed in warm or tepid water. The na of the toes should be pared to prevent their b coming inconveniently long, and from growii into the flesh. Many persons suffer severely fro tender feet. This generally arises from the u-j of thin cotton or silk stockings, and tight boots ; shoes, that are not sufficiently porous to permit < the escape of the perspiration. The best trea ment is the immediate adoption of worsted stocl ings or socks, and light easy shoes of buckski goatskin, or some other equally soft kind of loathe It is highly necessary, for the preservation of healt; to preserve the feet dry ; persons who are, therj fore, exposed to the wet, or who are frequent! passengers through the public streets in bij weather, should regard sound and good boots ai| shoes as the most essential portion of their clothinj In fact, in a hygienic point of view, a wet baa should be less shunned than wet feet. Many pe; sons frequently experience extreme coldness ai| numbness of the feet; the best remedies for su(j are exercise and friction. In these cases stockin of flannel or worsted alone should be worn, aij should be kept on throughout the night if require! The peculiar and disagreeable odor which ; evolved by the feet of some individuals in hj weather, may be removed by the observance of e., treme cleanliness, and by occasionally soaking il| feet in warm water, to which a small quantity q chloride of lime has been added. FERMENTATION. Syn. Fermentatio| (Fr . ) Gaiirung, (Ger.) Fermentatio, {Lat., fro; fermento, to ferment.) The spontaneous deconj position of the proximate principles of organic soil stances, under the joint influence of warmth, aij and moisture, and the reunion of their elemen forming new compounds. Fermentation, accori ing to Liebig, is nothing else but the putrefacti of a substance containing no nitrogen; or a mefi; morphosis, by which the elements of a compk [ molecule group themselves so as to form more timate and stable compounds. It is excited by ti contact of all bodies, the elements of which are : a state of active decomposition or fermentatio “ In nitrogenized substances of a very compk constitution, putrefaction or fermentation is spoi taneously established when water is present, an the temperature sufficiently high, and it continm! till the original compounds are wholly destroyed Substances destitute of nitrogen, on the contrnn require, in order to their undergoing this metamoij pliosis, the presence of a nitrogenized substanci, already in a state of putrefaction, (fermentation. ] Tlio substances which promote this change aij termed ferments; and among these, the principi are gliadine, gluten, vegetable albumen, and a substances in a state of spontaneous decompositio or fermentation. Yeast, the ferment most con: monly employed for inducing the vinous ferments tion, is such a substance in an active state of p» trefaction, and whose atoms are in continual me tion. Putrefying animal substances are equa FER 301 FER capable of exciting the same action. It is ouly in •omplex organic molecules of a higher order that ■.fermentation or putrefaction takes place. The mmediate cause of fermentation in such bodies as ire not sufficiently complicated to undergo this ;hange by the mere action of water and caloric, is nost rationally presumed to arise from immediate contact with the atoms of these bodies, which are indergoing this change. Thus, the motion, or conflict of the elements of the body in a state of jlecomposition, as those of yeast, when employed l.o excite the vinous fermentation, destroys the quilibrium of the atoms of the sugar, and these, grouping themselves according to their special at- ractious, enter into new combinations, and form jieW compounds. The charcoal (carbon) of the jugar partly unites itself to the oxygen, forming arbonic acid, and partly to the hydrogen, forming dcohol. A similar kind of decomposition and in- ierchange of elements takes place in all organic jubstances during the state of fermentation; the proportions of the elements liberated, and the com- lounds formed by their reunion, varying, of course, ccording to the precise composition of such sub- tances. Chemists have distinguished fermentation into ve kinds, viz.: 1. The saccharine fermentation, y which starch and gum are converted into sugar. . The alcoholic or vinous fermentation, by which agar is converted into alcohol. 3. The viscous or lucilaginous fermentation, which converts sugar ito g lime or mucilage, instead of alcohol. 4. The celous fermentation, by which alcohol is convert - d into vinegar. 5. The putrid fermentation, or utrefaction, which is exhibited in its most marked ‘rin in the putrefaction of animal substances. 1 I- The saccharine fermentation occurs during ;ie germination and kiln-drying of grain in the aerations of malting, and in the mashing of malt !■ brewing, and the sweetening of bread during its vposure to heat in the oven. The substance which post powerfully excites the sugar fermentation has eo discovered by Payen und Persoz to be a pe- diar principle, to which they have given the name diastase. It forms about one per cent, of good rrley malt, and possesses the singular property ot •averting starch into gum (dextrine) or sugar, at ie temperature of from 149° to 168° Fahr. \\ hen a state of absolute purity, 1 part of diastase jiU, in a few hours, effect the conversion ol' 2000 Urtsof starch into sugar, provided the temperature P not higher than 158° F. During the action of i is substance on starch, it is itself decomposed ; >d when the sugar fermentation ceases, it has •tirely disappeared. It is the presence of diastase malt, which alone converts the starch ol the aiu into sugar during the operation of mashing ith hot water ; and hence will be seen the neces- y of employing water of a proper temperature, on this depend the strength and sweetness ol e wort, aud consequently its fitness for undergo- g tlie vinous fermentation, and for making beer, ‘getable albumen and gluten also possess the operty of exciting the saccharine fermentation, t in a considerably inferior degree to diastase, decoction of 2 parts of potato starch in 20 oi her, mixed with 1 part of wheat gluten, and set "de for 8 or 9 hours at a temperature of about 0°, will be found to have become thin, trans¬ parent, and sweet, and to consist of sugar, gum, and some unchanged starch, and sour gluten which has lost the power of acting on fresh starch. A decoction of 1 oz. of starch in 1 lb. of water ex¬ hibits like phenomena by mere exposure to the air for 6 or 8 weeks in warm weather, provided fresh water be occasionally stirred in to supply the loss occasioned by evaporation. In all those cases, the starch is first transformed into gum before its con¬ version into sugar ; and if the process be stopped at the proper point, a solution of that substance may be obtained. For this purpose 10 to 25 parts of starch should be mixed with about 400 parts of water at 77° to 86° F., and the temperature raised to 140°, when 100 parts of starch must be added, and the heat increased to 158°, and kept about that point for 20 or 30 minutes, or until the turbid fluid becomes limpid and transparent. The starch is now converted into mucilage, and by rapidly raising the heat to the boiling point, any further change will be prevented. A solution of gum or dextrine will be thus obtained. The sugar formed during the germination of seeds containing starch results from the action of diastase, and disappears as soon as the woody fibre, (lignine,) which has a similar constitution, is de¬ veloped, forming, the skeleton of the young plant. (Liebig.) See Diastase, Dextrine, &c. 2. The alcoholic or vinous fermentation is the peculiar decomposition which sugar in solution un¬ dergoes, under certain circumstances, and by which carbonic acid is eliminated, and alcohol obtained. The presence of a ferment is essentiul to excite this fermentation, as a solution ol perfectly pure sugar will remain unaltered, even though exposed to a temperature of from 70° to 75° F., which is that most favorable for its production. But if a small portion of yeast, or ol a similar saccharine solution, whose molecules are in a state ol motion, be added, the usual symptoms of fermentation will rapidly occur, and will continue until nearly the whole of the sugar is decomposed, when the liquid will become clear, and will be found to consist ol diluted alcohol, while the yeast will have precipi¬ tated to the bottom of the vessel, and have lost its power of exciting fermentation in fresh sirup. In the juices of sweet fruits, and in those vegeta¬ ble solutions that spontaneously run into the state of fermentation, the ferment is supplied by nature, and is intimately associated with the saccharine matter. In such cases, the nitrogenous matters present are the first to suffer decomposition or ier- mentation, and this peculiar motion oi their atoms is communicated to the sugar, and continues till the latter has entirely disappeared from the liquid, or the former are wholly precipitated m the shape of decomposed yeast or ferment. In those vegtta ble solutions which scarcely pass into the state ot fermentation, or among whose mo ecu es such changes progress slowly and irregular!), t ieie is a deficiency of nitrogenized matters, or exciters o fermentation, and it becomes necessary to ferment Recently-expressed grape-ju.ee (Must) offers a lively instance of the funnel•class.of sub¬ stances, and infusion of malt (Wort)o n When grapes are squeezed in the air, the 1 P juice soon manifests the usual syiiip °" . ^ mentation, the liquid becomes turb.d carbon.c acid evolved, and the nitrogenized principles IS FER 302 FER which the juice previously contained are decom¬ posed and precipitated under the form of a ferment, (yeast,) which immediately induces the decompo¬ sition of the sugar ; and this state continues until either the whole of the yeast is precipitated in an insoluble and inert form, or the whole of the sugar is decomposed. In the juice of those grapes that produce the more perfect wines, the relative pro¬ portions of the exciters of fermentation and the sugar, are so accurately apportioned by nature, that the whole of the former are decomposed, and nearly the whole of the latter converted into alco¬ hol ; so that the liquid (wine) is left in a state not liable to future change. When an infusion of malt is exposed to the atmosphere at a temperature suitable for fermentation, no such a change takes place in its constitution as that just described. Here the nitrogenized matters (gluten, gliadine, vegetable albumen, &c.) are absent, or at least present in too small quantities to excite the vinous fermentation ; the result is, that this infusion ulti¬ mately undergoes a mixed species of fermentation or decomposition, with the production of products widely different from those that result from the true vinous fermentation ; or, in other words, the liquid becomes spoiled. But if a ferment (yeast) be added to this infusion of malt under the above circumstances, and in the proper proportion to the sugar present, the true vinous fermentation will speedily commence, and the liquid will become converted into beer. This is what actually takes place in the process of brewing ; and the scientific brewer endeavors to employ a proper quantity of ferment to decompose the whole of the saccharine matter of his wort, but, at the same time, as equally endeavors to avoid the use of an excess. The chief product of the vinous fermentation is alcohol, but there are other substances simultane¬ ously produced, and which remain associated with the fermented liquor. Among the principal of these are cenanthic acid, cenanthic ether, oil of potato spirit, oil of grain, &c.; none of which exist previ¬ ously to fermentation, and are generally supposed to result from the action of the nitrogenized matters of the solution on the sugar. Under certain cir¬ cumstances these extraneous products are formed in much larger quantities than under others ; and as these substances injure the value of the alcohol with which they are associated, a knowledge of the peculiar circumstances favorable and unfavor¬ able to their production, is a desideratum to the brewer and distiller. It has been shown, by the researches of M Colin, and Thenard, and more recently by those Boutron-Chalard, Fremy, and Rousseau, that peculiar condition of the nitrogenous matter c stituting the ferment, materially influences nature of the fermentation. The essential cor tion of a ferment, to be able to excite the vin fermentation, is to be sufficiently acidulous to on colored papers; and this acidity should a from the presence of certain vegetable acids ; salts, capable of conversion into carbonic acid i carbonates by their spontaneous decompositi I hose acids and salts which are found to pre-e: in fermentable fruits and liquors, as the tarta citric, malic, and lactic acids, and their salts, sho be chosen ; and of these the preference should given to the bitartrate of potassa, from its prese: in the grape. The addition of any of these sulj stances to a saccharine solution renders its fe mentation both more active and complete. T1 favorable influence of cream of tartar on fermentii tion was first pointed out by Thenard and Colin! and the addition of a little of this article has bee! adopted in practice, with manifest advantage, tj the manufacturers of British wine. When tlj acidity caused by these acids, or their acidulotj salts, in a ferment, is considerable, the animal ar mineral poisons, the essential oils, and various othi substances, cease to modify the fermentation! while, at the same time, the resulting alcohol obtained in a purer state, as the extraneous pry ducts which we have just mentioned are either n cow’s milk, in Iceland, are practical instances o the conversion of lactine into alcohol by fermenta: tion. There is good reason for supposing that eac variety of sugar is first converted into grape sugar by contact with the ferment, and that this variet of sugar is alone capable of yielding carbonic aci- and alcohol by fermentation. (Liebig.) I or thi conversion of grape sugar, it is presumed that on of its atoms, (represented, in the crystallized state by C w IIj 4 O i4 ,) loses two atoms of water, am yields (according to theory) 44-84$ of carboin- acid, 47-12$ (49-38, Thdnard) of alcohol, am 9’04$ of water, which nearly agrees with the ex periments of Guerin-Varry. According to Ga} Lussac, 45 lbs. of sugar are converted into 23 lb^ of alcohol, and 22 lbs. of carbonic acid. This exi planation will be simplified by reference to the fol lowing diagram: 4 atoms of carbonic acid contain - C t • 2 atoms of alcohol contain - - C 8 Hu j 1 atom of grape-sugar, dried* at II 13 O u ! 212°, contains - - - \ 13 FER 303 FER From the above it will be readily seen, that by i new grouping of the elements of grape-sugar, ilcohol and carbonic acid are produced, without he elements of the body which excites the fer¬ mentation taking any part in the conversion. In the practical production and proper regulation if the vinous fermentation consists the art of the irewer, wine maker, and distiller. The circum- . lances most favorable to this fermentation, are— ji certain degree of warmth and a sufficient quan- ity of active ferment, and its due distribution krough the liquor. The temperature of from 68° o 77° is usually regarded as most propitious for he commencement and progress of fermentation, 'rat it has been ably shown by Liebig, that, at this emperature, the newly formed alcohol slowly un- lergoes the acetous fermentation, forming vinegar, |>y which the value of the liquor is lessened. This i onvereion of alcohol into vinegar proceeds most ' apidly at a temperature of 95° Fahr., and grad¬ ually becomes more languid, until, at about 46° o 50° Fahr., (8 to 10 C.,) it ceases altogether, vhile the tendency of the nitrogenous substances to Hbsorb oxygen at this low temperature is scarcely diminished in a perceptible degree. “ It is there¬ fore evident, that if wort (or any other saccharine solution) is fermented in wide, open, shallow ves¬ sels, as is done in Bavaria, which aflbrd free and unlimited access to the atmospheric oxygen, and I Ilia in a situation where the temperature does not xceed 46° to 50° Fahr., (8° to 10° €.,) a separ- ition of the nitrogenous constituents, i. e., the ex- •iters of acidification, takes place simultaneously 'n the surface, and within the whole body of the iquid.” (Liebig.) By this method wine or beer v obtained, which is invariably far superior in qual- ty to that fermented in the usual manner. ‘ The quantity of the ferment, equally with the emperature at which the fermentation is con- lucted, materially influences the quality of the vaulting liquor. We have alreiftly noticed, that lie most perfect wines are produced from “ must,” (which contains the proper proportions of nitrogen- ! zed matter and sugar to occasion mutual decom- ! wsition during fermentation, so that no nitroge¬ nous constituents, or exciters of fermentation, re¬ main in the liquor, to occasion the acidification of he newly-formed alcohol. When, however, either he one or the other is in excess, a large portion of | he sugar remains undecomposed, or the remain¬ ing undecornposed nitrogenous matters continue to operate the same effect upon the alcohol as they ireviously did upon the sugar, but, in this case, with the production of acetic acid instead of spirit. “ So long as sugar and a nitrogenous substance, nastate of continuing decomposition, exist side py side in a fluid, fermentation proceeds. While oxygen is excluded both these processes of trans- ormation, namely, that of the sugar and that of |he nitrogenous substance, or ferment, complete hernselves side by side and limit each other mu- ually; so that if the transformation of the sugar 3 completed before that of the ferment, as hap- >ens, for example, in the juice of grapes poor in nigar, there remains, after the completion of the 'roeess of fermentation, that is, after the resolution J f the sugar into carbonic acid and alcohol, a con¬ siderable amount of nitrogenous constituents, re- .aining the same properties which they possessed in the juice previous to fermentation. This does not happen with the juice of the grapes of southern climates. These grapes are rich in sugar, and a considerable amount of this substance remains un¬ decomposed after all nitrogenous matters have completely separated in an insoluble state, as yeast. Such wines alter very little when exposed to the air; the red wines of this kind, however, acidify, because their coloring matter is of ready mutability, and performs, when in contact with the air, the part of the nitrogenous constituents. “ The nitrogenous constituents of the grape-juice, which remain in wine after fermentation, or those ferments or exciters of fermentation in the sugar, of which I have already spoken, after the complete transformation of the sugar, are the exciting causes of the ensuing process of the acidification of the alcohol.” (Liebig’s Lectures.) It is obvious that the vinous fermentation is con¬ ducted with the greatest success, when the whole, or nearly the whole of the saccharine matter is converted into alcohol, and all those substances that tend to excite acidification are thrown down in an insoluble form. W’hen this is the case, the liquor may be preserved for an unlimited period, and will rapidly acquire a degree of maturity, which, under the usual circumstances, occupies some years. To produce this effect in practice, we have only to observe that the ferment and su¬ gar are present in the proper proportions, and to supply the deficiency of the one or the other when .this is not the case. The nitrogeuized matters constituting the ferments in grape-juice, and vege¬ table juices generally, have a similar composition to that of the blood, or to the caseine of milk ; and the proportions in which they are present appear to depend not only upon the climate, but also upon the nature of the soil in which the vine grows, « The amount of these constituents of blood pro¬ duced in plants, as in the vine, for instance, may be increased by supplying them with animal ma¬ nures. Cow-dung is rich in alkalis, which exeicise a certain influence upon the increase of the amount of saccharine matter produced by plants ; it is poor in nitrogen and the phosphates; that is to say, in substances which minister to the formation ot the constituents of blood. The excrements of man contain but a small amount of alkalis, but the> act especially and favorably upon the production of the blood constituents ; or, if you like the phra¬ seology better, in producing ferments,—agents capable of exciting fermentation in the juices of PlC ‘"It mav therefore be easily understood, that we can exercise a most decided influence upon the quality of the juice of the grape by our manner of cultivation—by a judicious choice of n ' anu ^ ^ < may rationally improve a must, rich in i. e. blood constituents, by the addition of r . and it is a matter of perfect "difference that this sugar has been produced ,n the organism of some other species of plant; or me n y ^ the expressed juice of our unnpe g /> • dried ripe grapes of southern clime. . tific poiit of view, these are ml which have nothing in them very reeo^«. ''ri difficult of comprehension, or objectionable. ( %’he pSiig remarks of the illustrious chemi* FER 304 FER of Giessen, though specially alluding to the juice of grapes, and to wines, are equally applicable to every other vegetable juice or solution employed in the production of fermented liquors. The Brit¬ ish wine-maker, who employs the juice of fruits less saccharine, and less abundant in natural fer¬ ment than the grape, may easily supply a sufficient quantity of sugar to produce a liquor equal in strength to the strongest foreign wine; while, at the same time, he may add such a proportion of ferment, if any is required, as will convert the whole of this sugar into alcohol, which he may preserve in the liquor undecomposed, by carrying on the fermentation at a temperature that will oppose its acetification or transformation into vine¬ gar. But perhaps no kind of liquor in general use would be more improved by the practical applica¬ tion of these principles than cider. We have al¬ ready noticed the careless and imperfect way in which the fermentation of apple-juice is usually conducted, and the superiority of the cider of one county over that of another; it is by a partial application of this knowledge in the one case, and its neglect in the other, that this difference exists. In the fermentation of malt wort, the application of these principles has been productive of the great¬ est advantages. The superiority of Bavarian beer, which is brewed on the above plan, over other beer, has been already noticed ; and, in this country, the superior quality of the Scotch and Burton ales (East India ) over those of our ordi¬ nary brewers may be mainly referred to the low heat of the fermentation, and the employment of a proper proportion of ferment, (yeast.) The exact quantity of yeast required to produce the entire decomposition of the sugar in wort of any given gravity, is a problem which can scarce¬ ly be correctly solved, from the varying powers of exciting fermentation possessed by different sam¬ ples, dependent upon age, &c., and also upon the temperature of the liquor with which they are to be mixed. It has been stated that a quantity of yeast, whose molecules are in a state of active motion, equivalent to 1| parts of dried yeast, are suffi¬ cient to effect the perfect fermentation of 100 parts of sugar ; but this assertion requires confirmation. 1 he scotch ale brewer usually employs but 1 gal¬ lon of yeast to every 240 gallons of wort, of "the average gravity of about 40 lbs. per barrel, and never adds more during the subsequent parts of the process, unless absolutely required. In England about 1 per cent, of yeast is the usual dose for T ! on u 16 ° rd T r y strength. For a wort of about 30 lbs. per barrel, 2 to 3 lbs. of yeast are usually employed. An excess of yeast should be avoided, as it not only makes the fermentation pioceed too rapidly,for the production of good li quor, but also greatly increases the temperature of trolled ’ an itself, and ultimately covers the whole surface ij the liquor. 2. A fine curly, or cauliflower-heaij in a similar way extends itself over the surfacij and indicates to the experienced brewer the probt ble quality of the fermentation. 3. The “ stomach} or vinous odor, is next evolved, and continues t; increase with the attenuation of the wort. Thj peculiar nature of this odor is also an indication <| the state of the fermentation. 4. The cauliflower head changes or rises to a fine “ rocky” or “ yeatl ty” head, and ultimately falls down. 5. In thii stage the head assumes a peculiar yeasty appear ance, called by brewers “ close-yeasty,’' and thj gas is evolved in sufficient quantity to blow up lit; tie “ bells” or “ bladders,” which immediate!; burst, and are followed by others, at intervals de! pending on the activity and forwardness of thj fermentation. These bells should be bright an clear ; as, if they appear opaque or dirty, there 1 something the matter with the wort. (Black.) The maturation or ripening of beer and win by age depends upon the slow conversion of till sugar into alcohol which escaped decomposition iij the gyle tun, or fermenting vessel. This convey sion proceeds most perfectly in vessels which enj tirely exclude the air, as in the case of wane ill bottles; but when air is present, it is usually ac! companied by slow acetification. This is the case of wine in casks ; the porosity of the wood allow ing the very gradual permeation of the air. Hencd the superiority of bottled wine over draught wine or that which has matured in wood. Good winej or well-fermented beer, is vastly improved by age; when properly preserved ; but inferior liquor, oil even superior liquor, when preserved in improper vessels and situations, becomes acidulous, from tin conversion of its alcohol into vinegar. Tartness oij acidity is consequently very generally, though wrongly, regarded by the ignorant as a sign of agt ! in liquor. The peculiar change by which fer¬ mented liquors become mature or ripe by age, is termed the “ insensible fermentation.” It is the alcoholic fermentation impeded by the presence of the already-formed spirit in the liquor, and by the lowness of the temperature. W e have seen that other products besides alco¬ hol are formed, under certain circumstances, du-j ring the fermentation of the saccharine solutions oi vegetables, and that these substances lessen the value of the alcohol with which they are associa¬ ted. The principal of these are the oils which pass over in distillation from fermented potato and grail) worts. The first has been called potato spirit oil \ Juseldl, &c.; the second corn-spirit oil, oil of grain, a temperature of about 180 or 200° is 'ferable, or even that of boiling water may bo iployed with advantage. In practice, fluids are mmonly raised to their boiling point for this pur- ' e > or are submitted to the heat of a water-bath, 39 (20 1 F.) In this way the fermentation of sirups and vegetable solutions and juices is usually ar¬ rested in the pharmaceutical laboratory. Among substances that may be added to liquids to arrest fermentation, the most active are—the volatile oil of mustard, coarsely-powdered mustard seeds or pure flour of mustard, sulphurous acid or the fumes of burning sulphur, sulphuric acid, sulphite of lime, tincture of catechu, alcohol, strong acetic acid, chlorate of potassa, bruised horseradish, garlic, and cloves, and their essential oils, and all the other volatile oils that contain sul¬ phur, and most of the salts that readily part with their oxygen. All the above arrest fermentation, and render yeast inoperative, and they possess this power nearly in the order in which they stand above. In practice, mustard, the fumes of burn¬ ing sulphur, and sulphite of lime, are those most adapted for beer, cider, wines, sirups, Ac.; but some of the others are occasionally used, though less active. For arresting or preventing the fer¬ mentation of the vegetable juices and solutions, and the medicated sirups employed in pharmacy, mustard seed, or this with a little bruised cloves, should alone be used, as the addition of acids or salts would lead to the decomposition of their ac¬ tive principles. For this reason such liquids should be kept in a sufficiently low temperature to pre- vept fermentation, and should they pass into that state, it should be preferably arrested by the appli¬ cation of heat or cold, as above explained. (See Bread, Brewing, Y east, Ac.) 3. The viscous or mucilaginous fermentation, is that peculiar change which produces the “ ropi¬ ness” of wine, beer, and other liquors. This spe¬ cies of decomposition is exhibited in the most com¬ plete state, when the juices of carrots, onions, beet roots, Ac., are fermented at a temperature of from 100° to 120° Fahr. At ordinary temper¬ atures alcohol is formed, but in this case the sugar is converted into manuite, lactic acid, and a pecu¬ liar substance which is precipitated as a species of slimy mucilage on the addition of alcohol. W eak solutions of sugar (1 to 20) boiled with yeast oi gluten, and kept at a temperature of Irom 85 to 105° Fahr., readily pass into this kind of fer¬ mentation. The best means of arresting this dis¬ position in fermented liquors, is the addition ot a little alum or catechu, dissolved in water, or an in¬ fusion or decoction of nut galls. A small quantity of sulphurous or sulphuric acid will produce a like effect. When weak sirups are attacked in this way, the best remedy is to heat them to the boil- 111 4 P The acetous fermentation, or the production of vinegar by the oxidation of alcohol, has been already briefly touched on, under the head Ace- tification. It may be here remarked, that this species of fermentation differs from those pre^ >° us > noticed ; for whereas they are capable of continu¬ ing in vessels without access ol air, " n 11 ® n excited, this is immediately stopped when the air is excluded, and under ordinary c,rcl '^ “ nc proceeds with a degree of rapidity pn.,K»rt,oi.ate to the amount of surface exposed to t ie a< i mospheric oxygen. It also diflers ronl , j holic fermentation by the products being * not only by a new grouping of the eleme.Us^ftlm substance undergoing decomposition, but b> means FER FER 306 of oxygen not previously contained in that sub¬ stance. Pure alcohol diluted with water does not acidify by mere exposure to the atmosphere, but when mixed with organic matters, as in the state it ex¬ ists in fermented liquors, it readily absorbs oxygen, and passes into vinegar. This change takes place most rapidly at a temperature of 95° Fahr., and gradually lessens in activity as the temperature falls, until at about 50° it ceases altogether. The acetous fermentation spontaneously follows the vinous fermentation, when the fermented liquor is left exposed at ordinary temperatures, and in some cases the two fermentations simultaneously occur in the same liquid ; the newly formed alcohol pass¬ ing slowly into vinegar, while the undecomposed sugar is being converted into alcohol. From the simultaneous existence of the two fermentations in the same liquid, some persons who have only im¬ perfectly investigated the subject, have been led to suppose that the saccharine matter is capable of direct conversion into vinegar; but tho falseness of this supposition is fully demonstrated by careful observation. According to the researches of Doebereiner and E. Davy, 1 equivalent, or 46 parts of alcohol, ab¬ sorb 4 equivalents, or 32 parts of atmospheric oxy¬ gen during the process of acetification, and hence are formed 1 eq. or 51 parts of dry acetic acid, and 3 eq. or 27 parts of water ; or, which is the same thing, 1 eq. or 60 parts of glacial acetic acid, and 2 eq. or 18 parts of water. This will be rendered familiar by reference to the following diagram:— 1 eq. of dry acetic acid . . . = C 4 H, O 3 eq. of water. ^4 ilj \_/ 3 = H a O a 1 eq. of alcohol C 4 H 6 Oj \ _ 4 eq. of oxygen . . 0 4 £ * H 6 U 6 This transformation has been lately shown to result from the oxidation of a portion of the hydro¬ gen of the alcohol, forming water and aldehyde, and from the absorption of atmospheric ogygen by the latter, by which it becomes converted into acetic acid. (Liebig.) See Acetification, Acetic Acid, and Vinegar, and the preceding article on the Vinous Fermentation. 5. Putref active fermentation. (See Putrefac¬ tion.) To the preceding it may be added, that if a little white cheese curd be mixed with a solution of su- qco w u the mixture be preserved at from 76° to 8b t ahr., and kept neutral with chalk, the siwar will entirely disappear, hydrogen and carbonic acid will be given off, and a considerable amount of butyric acid will be found in the fluid. This has been called the “butyric fermentation,” and is highly interesting and important, from the explana- FERKTC^rin Pr ?p, UCti0U of fat “ annuls. I ERRIC ACID. This acid has only been ob tamed combined with potassa, forming a ferrate or perforate of that alkali. Fremy, the discov- ercr of this new compound, prepared it by calci¬ ning a mixture of the peroxides of iron and potas siuin, or by igniting a mixture of potassa and oxide lnjeC , tlng nitre 011 iron ‘n fine powder and heated to redness in a crucible. The follow- mg form, published by Trommsdorff, will, however be found more convenient and certain Finely ’ pulverized iron filings 2 dr.; pulverized saltpette 4 dr.; mix, place it in an 8 or 10 oz. crucible, he: 1 to a glowing red, still standing on red-hot coals, when combination takes place on one side, ship by the evolution of light and white fumes, rem! ■ it from the fire. As soon as the deflagration of 6 mixture has ceased, scrape out the mass on tj, cold plate, by means of an iron spatula, 'll; product is a dark reddish-black mass, formin;, superb cherry-red solution with water, wh! quickly undergoes decomposition, depositing sj quioxide of iron, and evolving pure oxygen. I: the substance employed by Dr. Payerne to kij up the vitality of the air in diving-bells, unci' nected with the atmosphere. For this purposej is only necessary to drop a piece occasionally ill a vessel of water. FERRIDCYANIDE OF IRON. Syn. H DRO-FERR1DCVANATE OF IRON. T.URNBULl’s Bl( Prep. Precipitate a solution of proto-sulphate j iron by another of red prussiate of potash. (Fisture, and afterwards to be perfectly dried over Iphuric acid in the air-pump.— Or prepare concentrated solution of ferrocyanide j potassium with boiled water, cool without con- jct with the air, add an excess of hydrochloric id, also deprived of air, and agitate with ether as ifore; dissolve the separated acid in alcohol, to rich a little sulphuric acid has been added, filter not clear, and agitate with ether ; the separated id is to be dried as before described. (M. Pos¬ it) Remarks. The lemon-colored solutions obtained i the first two processes, should be cautiously uiporated over sulphuric acid, in vacuo, when rocyanic acid will be obtained under the form a crystalline mass. By the last method it is ^cured in the state of a white powder, frequently ith a slight blue or yellow tint. This acid is de- iniposed by heat and moisture, when in contact ! th the air. Witlr the metallic oxides it forms the inpounds termed ferrocyanides, ferrocyanates, ; droferrocyanates, or prussiates. The insolubles, rocyanides, may all be formed by the mixture ia soluble salt of the metal with a solution of the ussiate of potash. (See Prussian Blue and tussiATE op Potash.) FERROCYANIDE OF AMMONIUM. Syn. rURO-FERROCVANATE OP A.MMONIA. FeRRO- anate of do. Prussiate of do. Prep. Digest I'rocyanide of lead in a solution of sesquicarbon- • of ammonia at a gentle heat, filter, evaporate, d crystallize. FERROCYANIDE OF BARIUM. Prep. gest pure Prussian blue in powder, in baryta wa- '• It forms efflorescent prismatic crystals by aporation. Soluble in 4$ parts of water. FERROCYANIDE OF COPPER. Syn. ussiate of Copper, &c. Prep. Precipitate a i ution of a salt of copper with another of prtts- i te of potash; collect the powder, wash it with !>ter and dry. Has a beautiful reddish brown I lor. iFERROCYANIDE OF IRON is only known the double ferrocyanides of iron. FERROCYANIDE OF LEAD. Syn. Prus- ■tf. of Lead, &,c. Prep. From a soluble salt lead by the addition of a solution of prussiate of tash. A yellowish white powder. FERROCYANIDE OF MERCURY. Prep. om a salt of mercury, as the last. A white Iwder, which undergoes decomposition as soon as .'cipitated. FERROCYANIDE OF ZINC. a white w der precipitated from a solution of a soluble salt z inc,by adding ferrocyanic acid, or a solution of ussiate of potash. The latter solution also pre- stales white ferrocyanides from solutions of (5 salts of silver and bismuth, a greenish white one from those of nickel, a green one turning red from the salts of cobalt, and a white one, chang¬ ing to a peach-color, from the salts of the pro¬ toxide of manganese. FEVER. Syn. Fievre, ( Fr .) Febris ; Py¬ rexia, (Lat .; the former from ferveo, I hum, whence the English word ; the latter from *vp,fire.) The name of an extensive and important class of diseases, one of the most general symptoms of which is an increased heat of the body. Fevers have been divided by nosologists into intermit tents, (intermittentes,) and continued fevers, (continue.) The first of these are generally known by the name of agues, and the latter have been divided into synocha, or inflammatory fever; typhus, putrid or low fever; and synochus, or the common continued or mixed fever, v#hich commences with symptoms allied to the former, but terminates with those of typhus. The terms hectic, nervous, bilious, in¬ flammatory, &c., have also been applied to partic¬ ular varieties of fever, and names indicative of certain cutaneous appearances connected with them have been given to others; as scarlet fever, yellow fever, &c., from the color of the skin in those diseases. The usual symptoms of incipient fever are chilli¬ ness, quick pulse, hot and dry skin, languor, de¬ pression of spirits, alternate fits of shivering and heat, hurried and uneasy respiration, flying pains in various parts of the body, as the head, back, and loins ; loss of appetite, nausea or vomiting; dry mouth, furred tongue, costiveness, urine small in quantity, and usually of a deep color, &c. When any of these symptoms appear, their pro¬ gress may often be arrested by the timely exhibi¬ tion of an emetic, followed by a saline purgative, and diaphoretics ; at the same time promoting the action of these remedies by a low diet and drink¬ ing copiously of diluents, and carefully avoiding animal food, spirits, fermented liquors, or any thing at all stimulant. Whenever symptoms of fever be¬ come established, medical advice should be sought and implicitly followed. In visiting or attending persons laboring under fevers, it is advisable to avoid immediate contact with themselves or clothing, or standing near them in such a position as to inhale their breath, or the effluvia evolved (in some cases) by their bodies ; and when remaining for some time in the apart¬ ment, it is preferable to sit or stand near the fire¬ place, or between the window and door, as in such parts ventilation is mast perfect. The greatest purifier of the atmasphere of a room is a good fire, because it occasions a continual current of the im¬ pure air up the chimney, and a corresponding in¬ flux of fresh air from without. Chloride of lime, or its solution, is also a good purifier of the atmo¬ sphere of a sick chamber, but should not be used in quantity, as the evolved chlorine might, in that case, impede the respiration of the patient A small quantity of the powder spread on a flat dish plate, and placed on the chimney piece, and a 'ike quantity in an opposite part of the room, w tinue to evolve sufficient chlorine to i-m " by the addition of a little acid, as becomes strong vinegar, FIL 303 FIL or spirits of salts or oil of vitriol, largely diluted with water. It is advisable to avoid entering the room of a patient laboring under contagious dis¬ eases, when the stomach is empty, or the spirits depressed ; and it has been recommended to clear the mouth of the saliva immediately after quitting the chamber. FIBRINE. A peculiar proteine substance, forming the coagulable portion of fresh-drawn blood, and the principal constituent of the mus¬ cular or fleshy parts of animals. It also occurs in vegetable juices, the gluten of wheat, and in the seeds of the cereals generally. It is eminently nutritious, and capable of yielding in the animal body, albumen, caseine, and the tissues derived from them. (Liebig.) It is a modification of pro¬ teine, and as such contains in itself the elements of all the softer portions of animals, and is hence capable of supporting life without the addition of any other aliment. This is what no other sub¬ stances but albumen and caseine (also modifica¬ tions of proteine) can do. I ILICINA. Syn. Filicia. A peculiar sub¬ stance, possessing alkaline properties, discovered by Batso in the rhizomes of the male shield-fern, (Aspidium filix mas.) FILTER. Syn. Filtrum, ( Lat.) Filtre, (Fr.) An instrument for filtering or straining. FILTRATION. Syn. Filtriren, ( Ger.) Filtration, (Fr.) Filtratio, (Lat., from fil- trum, a filter.) The separation of liquids from substances mechanically suspended in them, by passing them through the pores of media suffi¬ ciently fine to retain or keep back the solid mat- tei. I iltration is one of the most common and useful chemico-mechauical operations of the arts, but under some circumstances, requires consider¬ able address for its successful performance. It is usually resorted to for the purpose of freeing fluids from feculence, dirt, and other foreign matter, and for obtaining them in a clear or transparent state ; but, in some cases, it has for its object the collec¬ tion of the suspended substances, as precipitates, &c., and in others both these intentions are com¬ bined. The word filtration is absolutely synony¬ mous with straining, but, in the language of the laboratory, the former is usually applied to the operation of rendering liquids transparent, or near- y so, by passing them through fine media, as fil¬ tering paper, for instance ; the latter to the mere separation of the grosser portion, by running them through coarse media, as flannel, horse-hair cloth, rauidi th 7 fl ° W With cons iderable pidity. Filtration is distinguished from clarifi¬ cation, by the former removing the solid matter or cause „f opacity or fooln^'by m « re ; cal means, whereas the latter consists in the clear¬ ing of a liquid by depuration, or the subsidence of the suspended substances or fasces, arising from their gravity being naturally greater than the fluid with which they are mixed, or being rendered so 'I he apparatus, vessels, or media, employed for filtration, are called filters, and are commoniv distuigmshed from strainers by the superior 7nl ness of their pores, as above noticed Both strainers and filters act on the same prin eiples as the common sieve on powders; they all, in like manner, retain or hold back the coaijt matter, but permit the liquid, or smaller and m i attenuated particles to pass through. The tiji medium has been applied to the substance throw the pores of which the liquid percolates. The forms of filters, and the substances of wh|i they are composed, are various, and depend ujj, the nature of the liquids for which they are tended. On the small scale, funnels of tin, zi. copper, Wedgewood ware, earthenware, glass, porcelain, are commonly employed as the containing vessels. (See en¬ graving.) The filtering medium may be any substance of a suffi¬ ciently spongy or porous nature to allow of the free percolation of the liquid, and whose pores are, at the same time, sufficiently fine to ren¬ der it limpid or transparent. Un¬ sized paper, flannel, linen, calico, cotton-wool, ft sand, coarsely-powdered charcoal, porous stone earthenware, and numerous other substances oil similar kind, are employed for this purpose. For many liquids that easily filter, and wh< suspended matter is of a coarse and porous d ture, it is sufficient merely to place a little cott wool or tow, or a small piece of sponge in tj neck of a funnel, as at (a) in the above engij ving; but such materials, from the small extfj of the filtering surface, soon get choked up. I ters of unsized paper are well suited for all liqui that are not of a corrosive or viscid nature, and are universally employed for filtering small quantities of liquids in the laboratory. A piece of the paper is taken of a size proportionate to the quantity of the substance to be filtered, and is first doubled from corner to corner into a triangle, (see eng.,) which is again doubled into a smaller triangle, and the angular portion of the margin being rounded off with a pair of scissors, constitutes a paper cone, which is placed on a funnel, and nearly filled with the li¬ quid. A piece of paper so cut, when laid flat upon a table, should be near¬ ly circular. Another method of form¬ ing a paper filter, preferred by somo persons, is to double the paper once, as fig. 2,) and then to fold it in a similar way to a fan, observing se to open it and lay it on the funnel, that a suffi¬ cient interval be left between the two, to permit of the free percolation of the liquid. (See eng.) To promote the same object, a funnel should b deeply ribbed inside, or small rods of wood < glass, or pieces of straw, or quills, should be place between it and the paper. The neck of a fumu should also be deeply ribbed or fluted outside, t permit of the free passage of the air, when it i placed in a narrow-mouthed bottle or receive) Without this is the case, the filtration will procee but slowly, and the filtered liquid will be driven u the outside of the neck of the funnel by the eon fined air, and will bo continually hissing and flow ing over the mouth of the vessel. The breadt of a funnel, to filter well, should be about tbre FI I 309 FIL iirths of its height, reckoning from the throat a. then deeper, the paper is liable to be continually iptured from the pressure of the fluid; and when 'irtlower, filtration proceeds slowly, and an un- ecessarily large surface of the liquid is exposed i evaporation. To lessen this as much as possi- iie, the upper edge of the glass is frequently round perfectly smooth, and a piece of smooth late-glass is laid thereon. When paper filters are f large dimensions, or for aqueous fluids that iften the texture of the paper, or for collecting eavy powders, or metallic precipitates, it is usual i> support them on linen or calico, to prevent their jreaking. This is best done by folding the cloth !p with the paper, and cutting the filter out ol' the itvo, in the same way as would be done with oubled paper, observing so to place it in the fun- [el that the paper and calico may remain close Dgether, especially towards the bottom. The filtration of small quantities of liquids, as in chemical experiments, may often be conveniently performed by mere¬ ly placing the paper on the circular top of a recipient, as in the engra¬ ving ; or on a ring of glass or earth¬ enware laid on the top of any suit¬ able vessel. A filter of this kind that will hold one fluid ounce, will filter many ounces of some liquids in au hour. Good filtering paper should contain no soluble natter, and should not give more than to ■f its weight of ashes. The soluble matter may !*e removed by washing it, first, with very dilute muriatic acid, and secondly, with distilled water. For filtering a larger quantity of a liquid than an be conveniently managed with a funnel, and also for substances that are either too viscid or too much loaded with fecu¬ lence to allow them to pass freely through paper, conical bags made of flannel, felt, twilled cotton cloth or Canton flannel, linen, or calico, and suspended to iron hooks by rings or tapes, are commonly employed. The first two of the above substances are preferable for saccharine, mucilagi¬ nous, and acidulous liquids ; the third for oily ones; and the remainder for inctures, weak alkaline lyes, and similar solu- ions. These bags have the disadvantage of suck- ng up a considerable quantity of the fluid poured nto them, and are therefore objectionable, except lor large quantities, or when continued in actual .ise as filters for some time. On the large scale, i number of them are usually worked together, !ind are generally enclosed in cases to prevent •vaporation, and to exclude dirt from the filtered iquor that trickles down their outsides; some of liese arrangements will be noticed farther on. A very simple mode of filtering aqueous fluids, vkicli are not injured by exposure to the air, is to draw them off from one vessel to an¬ other, by means of a number of threads of loosely twisted cotton or worsted, ar¬ ranged in the form of a syphon. (See the figure in the margin.) 1 lie little cotton rope at once performs the oper- itions of decantatioq and filtration. T his method is often convenient for sucking off the water from small quantities of precipitates. When solid substances, as porous stone or earth¬ enware, are used as the media for filtration, ves¬ sels of metal, wood, or stoneware, are employed to contain them and the supernatant liquid. In these cases, the filtering medium is usually arranged as a shelf or diaphragm, and divides the vessel into two compartments ; the upper one being intended to contain the dirty liquid, and the under one to receive the same when filtered. Such an appara¬ tus is set in operation by merely filling the upper chamber, and may at any time be readily cleaned out by reversing it, and passing clean water through it in au opposite direction. When pulverulent sub¬ stances, as sand, coarsely-powdered charcoal, Ac., are employed, a similar arrangement is followed; but in this case, the shelf or diaphragm must con¬ sist of any convenient substance pierced with nu¬ merous holes, over which must be placed, first a stratum of coarse pebbles, next some of a finer description, and on this a proper quantity of the sand, charcoal, or other medium. Over the whole should be placed another layer of pebbles, or a board or plate of metal or earthenware, pierced with a number of holes, to allow the liquid to be poured into the filter without disturbing its arrange¬ ment. Apparatus of this kind of a permanent de¬ scription, and arranged for filtering large quantities of liquids, are properly denominated “ filtering machines.” Among the liquids usually submitted to filtration, the following may be mentioned as the principal: water, oils, sirups, tinctures, vegetable juices, infusions, and decoctions. The water of our wells is presented by nature ready filtered to the hand of man, and often ex¬ hibits a desirable degree of transparency and pu¬ rity. It acquires this state by percolating through the mineral strata of the earth, which deprive it of the organic matter it derives from the soil and subsoil, but, at the same time, it dissolves a por¬ tion of the saline and earthy media through which it passes, and hence acquires that peculiar “ hard¬ ness” which is constantly found in spring water. On the largo scale, this natural system ol filtra¬ tion has been imitated-by some of the commercial companies that supply our cities and towns with water. Extensive beds of sand and gravel have been employed, with variable success, as the filter- , i„g media, and were it not that filters gradually lose their porosity by the accumulation of the re¬ tained matter in their pores, such a method wou.d be excellent. But the great expense of such fil¬ ters precludes the possibility of frequently dealing or renewing them, by which means they can aloim be kept in an efficient state. A filter that appear- to possess the advantages of being easily and I cheaply cleaned when dirty, and whiclifi ^wu- ter in the most perfect manner, and with min e - rapidity, may be formed by placing • sponge between two perforated metallic platen i united by a central screw, and arranged. nsudra manner'as to permit of the pressed to any th s f ic 'h‘ rap idity ’through I gentle pressure, flows with sue i H ^ (hat ' the pores of compressed sponge, a nerfectlv | a few square fret of Ite I filler several millions of S» ii "“ ° ! * 1 ' 1 1 FIL 310 FIL This method of filtration has been made the sub¬ ject of a patent, and has been favorably noticed by the legislature. A few barrels or hogsheads of water may be easily filtered daily, by the arrangement repre¬ sented in the engraving. A, A common water-pipe, or cask, ft, A false bottom, fitting in perfect¬ ly water-tight. c, A perforated wooden or metallic vessel or box, covered with a bag of felt, or other filtering substance, (not shown in the engraving.) d, A small tube, fitting water-tight into the false bottom, and uniting the interior of the filter with the lower portion of the cask. It is evident that when water is poured into the upper portion B, of a vessel so arranged, it will sink through the filter c, and pipe d, into the lower chamber C, and this filtration will go on as long as the supply continues, and water is drawn from the cock e. By uniting the cock e with a tank or casks, and by keeping the upper portion B al¬ ways full by means of a ballcock, a considerable quantity of water may be thus filtered. The ad¬ vantage of this plan is, that the filter c can be always readily got at, and easily cleaned or re¬ newed. For filtering water on the small scale, or for domestic use, alcarrhazas or porous earthen¬ ware, filtering-stone, and layers of sand and char¬ coal, are commonly employed as the filtering me¬ dium. The filtering power of the first two may be greatly in¬ creased by adopting the arrange¬ ment represented in the margin, which consists in making the diaphragm of the shape of a disc, (d,) supporting plates of . . the same material, the whole forming but one p.ece. The platylithic water-fil¬ ters, which are formed of porous stone cut on this plan, present 200 to 300 square inches of filtering surface, and may bo purchased at from 9s. to 13s bd. each They are perhaps the best portable fil¬ ters made; they impart great brilliancy to the water, and filter rapidly. The portable artificial so d7n 8 the UP V 111 stone - ware > that are commonly 0 d 11 the shops, contain a stratum of sand or coarsely-powdered charcoal; before, however hav mg access to this, the water has to pass through a purS. rem ° Ve th ° coarser P or tion of the^n- i °;! s a re filtered, on the j small scale, through cotton- |! wool, or unsized paper, ar- ranged in a funnel; and on . 10 ar S e scale, through loner 1 \ cS de . of n villed cot,on - 5 » cloth, (Canton flannel.) These usuall y made about J u 01 15 inches in diameter, |l and from 4 to 8 feet long, (see I| engraving,) and are enclosed ga 'f bottomless casings, or bags, s'" ° f c °arse canvass, about 5 or o o inches in diameter fm* 41 purpose of condensing a great extern of filter’ surface into the smallest possible space . A m2 ber of these double bags (from 1 to 50 or 60) connected, with corresponding holes, in the bott of a block-tin, or tinned-copper cistern, into wli the oil to be filtered is poured. The mode in wh these bags are fastened to the cistern is of the most importance, as on the joint being close ; secure depends the integrity of the apparat Three methods of doing this are figured in engraving, which, with the references, will expl themselves, the same letters referring to the sa. parts of each. a, Bottom of cistern, ft, Filtering bag. c, Screw of the conical nozzle fitting into the cistern. d, Binding cord connecting the bag and nozzle. e, Binding cord connecting bag and lower nozzle. /, Bayonet-catch, connecting the lower portion of t nozzle fastened to the bag with the upper and fixed part, *» The thick hem at the top of the bag, (purposely ma| large by enclosing a piece of thick cord therein,) resti on the shoulders, k. I, A metallic cylinder, loosely fitting the hole in the cj tern, and over which the top of the bag is drawn, befc| being put into its place; when fitted, as in the engravii it retains the hem i securely in its place above the shoil der k. The second is the least expensive, and certain! the most convenient method, and when the cyliii der l fits the hole closely, (allowing for the bag,) as safe, or safer, than an ordinary screw. The bags are surrounded by a wooden scree furnished with doors for the purpose of keeping o: the dust, and the bottom of the apartment is fui nished with large steam-pipes, by which a pro pi temperature may be kept up in cold weather. I practice it is more convenient to have a numb< of small cisterns at work, (say 50 or 100 gallon each,) than one or two larger ones; as any acci dent that may occur is more easily remedied, an that without stopping the whole operation. When cotton cloth bags are employed withou being creased, or enclosed in others of canvass they should not be longer than about 3 or 4 feet and not wider than about 5 or 6 inches when fillec ^ hen larger they are dangerous. A convenient method of filtering a single casl of oil is to insert the pipe of one of Beart’s patent filters into the cork-hole, by which means the whole will be fil¬ tered as drawn off, without any trouble on the part of the operator. The filter consists Oi a porous bag stretched over a perforated metallic vessel, nearly the shape and size of the exterior casing, and its edge is tightly screwed be¬ tween the sides and bottom of the latter, so as t be quite water-tight. The cock communicate with the interior of the perforated plate and filtei and the supply-pipe and the exterior. By thi means the interior chamber, which occupies five sixths of the vessel, rapidly fills with filtered oil and continues full as long as any liquor remains ii FIL 311 FIL e cask. This arrangement is also well adapted the filtration of wines, beer, cordials, porter, id various other liquors. It is unequalled in sim- ieity. The filtra tion of sirups is now generally effect- oil the large scale by passing them through the ireused bag filter" just described. On the small ale, as by confectioners and druggists, they are ually passed through conical flannel bags. The jtration of thick sirups is, however, attended with line difficulty, and it is therefore a good plan to ter them in a somewhat dilute state, and after- mis to reduce them to a proper consistence by aporation in clean vessels of tinned copper, by •am heat. Sirups, when filtered in a heated ite, run well for a time, but the pores of the bag pidly get choked, from the thickening of the up and partial crystallization of the sugar, occa- ined by the evaporation of the aqueous portion am the surface of the bag. This may be par- jtlly prevented by enclosing the bag in a metallic jsing. On the whole, clarification is preferable • sirups to filtration, on the small scale. They ed only to be well beaten up while cold with a lie white of egg, and then heated ; a scum rises lick must be removed as soon as it becomes con¬ tent, and the skimming continued until the aid becomes clear. Any floating portions of mn that may have escaped notice are easily re¬ ared by running the sirup through a coarse flan- l strainer, while hot. The most extensive ap- catiou of the process of filtration in the arts is in e refining of sugars. Tinctures and dilute spirits are usually filtered rough bibulous paper placed on a funnel, or rough thin and fine cotton bags. In general, iCtures clarify themselves by the subsidence ol ji* suspended matter, when allowed to repose for jfew days. Hence it is the bottoms alone that quire filtering; the supernatant clear portion ed only be run through a small hair sieve, a ce of tow or cotton placed in the throat of a ind, or some other coarse medium, to remove y floating substances, as pieces of straw, Ac. lirits largely loaded with essential oil, as those, aniseed, &c., run rapidly through paper or eali- ■ but usually require the addition of a spoonful or o of magnesia before they will flow quite clear, lien possible, tinctures, spirits, and all similar latile fluids, are better cleared by subsidence or irification than by filtration, as, in the latter iy, a portion is lost by evaporation. Vegetable juices should be allowed to deposite ir feculous portion before filtration. 1 he su- rnataut liquid will then be often quite clear, but i lot so, may be readily filtered. If the quantity small, paper supported on a piece of coarse cali- placed on a funnel is the best medium ; if large, o of the conical bags beforo described. 1 he flonis from which the clear portion has been banted, should be placed on a separate filter, or o added after the whole of the latter has drain- through. Vegetable juices are often rendered ar by simply heating them to about 180° or ~00 hr., by which their albumen is coagulated ; they ' also frequently clarified by the addition oi a le white of egg and heat, in the same way as ■ips; but many of them (as those of hemlock, ; abaue, aconite, Sc c.) are injured by heat, and must consequently be filtered. In all cases they should be expqsed to the air as little as possible, as they rapidly suffer decomposition. Vegetable infusions and decoctions may be cleared by defecation followed by filtration. The conical bags of flannel before described are usually employed for this purpose. When the liquid is to be evaporated to an extract, they are commonly suspended by a hook over the evaporating pan. A FIL 312 FIL the sides of the filter, and collected, by means of a small stream of water, in one spot at the bottom, and, when dry, should be swept off the paper or cloth with a camel-hair brush, and not removed by a knife, as is commonly done, unless it be of a very adherent kind. The first portion of liquid that runs through a filter is commonly foul, and should be pumped back or returned until it runs clear, when it may be caught in a proper receiver. In many cases, the liquid will not readily become transparent by simply passing through the filter ; hence has arisen the use of filtering powders, substances which rap¬ idly choke up the pores of the media in a suffi¬ cient degree to make the fluid pass clear. See Powder. These powders should not be in too fine a state of division, nor used in large quantities, as they then wholly choke up the filter, and absorb a large quantity of the liquid. For some liquids, these substances are employed for the purpose of decoloring or whitening them. In such cases, it is preferable, first to pass the fluid through a layer of the substance in coarse powder, from which it will run but slightly contaminated into the filters; or, if the substance be mixed with the whole body of the liquid, to pass it through some coarser me¬ dium, to remove the cruder portion before allowing it to run into the filter. Granulated animal char¬ coal is used, according to the first method, to de¬ color sirups, oils, &,c.; and filtering powder by the second, to remove a portion of the color, and to clarify castor oil. The common plan of mixing large quantities of filtering powder with this oil, and throwing the whole into the filter, as adopted by the druggists, is injudicious. When simple filtration is required, it is better to use but little or no powder, and to continue returning the oil that runs through until it filters quite clear. By this plan the same filters may be used for a long period of time, and will continue to work well; but by the usual method, they rapidly decline in power, and soon scarcely deliver their contents at all. To the preceding causes that influence filtration may be added the pressure or force by which ! liquid is impelled through the pores of the fill. In the common method of filtration no pressur . exerted beyond that of the weight of the columi the liquid resting on the filtering medium, but same cases additional pressure is employed. 1 is done for the purpose of producing more ra filtration, or for filtering liquids that, from tl viscidity, will scarcely pass through the pores substances sufficiently fine to remove their fo ness in the ordinary way. One of the easi means of employing pressure in filtration is to crease the height of the column of the fdterij liquid. From the peculiar properties of fluids,! which they transmit pressure in all directions, t column need not he of equal diameter througho but may be conveniently contracted to the size a small pipe, as in the accompanying engravif which represents a small filter on this construct!; at work, a is the funnel or reservoir of foul liqui b a small pipe conveying the liquid to the filter ; c c a chamber, of which the upper portion d is filled with the descending liquid, and the lower por¬ tion e with the filtering media; i i are screws by which the bottom plate is fastened on; which plate is re¬ moved to clean out or renew the fil¬ ter. For use, the cocks Ic and l are closed, and the liquid poured into the funnel a; the cock k is next opened, and, in a few minutes after, the cock /, when an uninterrupted flow of filtered liquor will be obtained as long as any fluid remains in the fun¬ nel a, and the tube b. The length of the latter determines the degree of pressure. Care must be taken to pass the foul liquid through a hair sieve, or some other strainer, to remove any sul stance that might choke up the pipe b. Anotluj mode of employing pressure in filtration is the witij drawal of the air from the receiving vessel, as t the vadium filter, by which a pressure of aboi 14^ lbs. to the inch becomes exerted on the surfacj of the liquid by the atmosphere. The vacuum ij the receiving vessel may be produced by the an pump or by steam. (See Congelation.) A coni moner method of applying pressure than the laij is to condense the air over the surface of the liquij by means of a forcing-pump, or by steam. 0] the small scale, pressure may be applied to filtraf tion, by employing a syphon, whose shorter le has its mouth blown into the shape of a bell c, funnel, over which filtering paper or fine calic; may be stretched. The application of pressure to filtration is noj always advantageous, and beyond a certain limitj becomes objectionable. It is found in practic; that fluids under pressure take a longer period H run clear than without pressure, and that rupture of the media more frequently take place with th». former than the latter. Great pressure is in ni; case advantageous. I The filters already noticed are those that act b\ the fluid descending through the media; hut u some cases, the reverse method is employed, ani the liquid filters upwards, instead of downwards These are called ascending filters, and are oftei FIR 313 FIR [feruble to those on the descending principle, i ause the suspended matters that require removal [filtration usually sink, and thus a portion es- i es being forced into the pores of the filter. ?y are also more convenient, when pressure is ployed. Their construction depends upon the Hie principles as the common filter, and merely mires that the feeding vessel should be higher 11 the upper surfaco of the filtering media. i,s are conveniently filtered in this way, because of their little specific gravity. By fixing a small filter on this principle into the head of a cask, and pouring in water through a funnel, whose neck reaches nearly to the bottom of the cask, the oil will float up and pass the filter, leaving the sediment behind. In cold weather, hot wa¬ ter may be employed. Cask of oil. b, Stand, e, Funnel for water. d, Filter. a some cases, the upward and downward sys- s of filtration are united in the same apparatus, this method is advantageous where room is ibject. For this purpose, it is merely neccssa- to connect the bottom of an ascending filter »' i the top of a descending one, or the reverse ; proper pressure being in either case applied. 1 Clarification, Defecation, &c.) | ININGS. A solution of gelatin, used to clar- Ijieer, wine, &c. ‘rep. Isinglass (ordinary) 1 lb.; stale beer, r,or vinegar, 3 or 4 pints. Mix, and macerate tjl the former becomes gelatinous, then reduce 1 a proper consistence with weak, mild beer, r, or any other liquid that the finings are in- • led for. 'marks. A pint, or more, is the usual dose u barrel of beer or porter, and a quart for a i ihead of wane. (See the latter part of the 1 ie Brewing.) IRE EATING. The power of resisting the 1 >n of fire is given to the skin, by frequently v haj it with diluted sulphuric acid, until the ’ becomes sufficiently callous. It is said that ! following mixture is very efficacious:—dilute fiuric acid 3 parts; sal ammoniac 1 part; u . of onions 2 parts; mix. It is the acid, how- 'V that produces the effect. IREPROOF STUCCO. Prep. Moist grav- ‘I|parth, (previously washed,) made into stucco I the following composition: — pearlashes 2 T > water 5 parts ; common clay 1 part; ■ "marks. This is said to cost about Is. Gd. per II red square feet. It has been tried on a large c and found to answer well. It is used for r 'l. Ac. RE?!. Our notice of this subject must ne- le rily be limited, for want of space. Fires are IU ,'00 frequently said to arise by accident, which ! "rely a condensed phrase, equivalent to care- '' eas and recklessness. There are few fires . niight not have been prevented by the exer- j iLv >f common prudence, and a vast number that 1,1 been caused by negligence, arising from sheer j ? less. As familiar instances may be nien- Hd, the permitting of sparks to fall on the I r id and remain there, without extinguishing | 40 them ; carrying a naked candle into rooms con¬ taining inflammable substances, &c. Prev. 1 . Avoid leaving your candle burning at the side of your bed, but place it on a table or the floor, at a respectable distance from any article of linen, or other equally inflammable substances. Rush, wax, or floating lights are the safest for night burning. The practice of reading in bed cannot be too much censured; it is a common cause of fires. 2. Never set aside a bucket or box containing hot ashes, or cinders, in a closet. 3. Never throw a piece of lighted paper, cigar, or other ignited substance, on the floor; and should such fall by accident, immediately extinguish them by treading on them. 4. Never blow gas-lights out, but always extinguish them by turning off the supply. 5. Should the smell of gas be strong¬ ly perceived, immediately turn off the cock at the meter, and avoid carrying a lighted caudle into the part where the escape has taken place, before the gas has been removed by thorough ventilation ; attention to this point will prevent the possibility of an explosion. 6. Have your chimneys kept in a clean state by frequent sweeping. Fires might often be readily extinguished when first discovered by the timely application of a few buckets of water. When an apartment is discovered on fire, the door, chimney, and win¬ dows should be immediately closed, if possible, and only opened for the purpose of projecting wa¬ ter on the flames. By this means the supply of air will be cut off, and rapid combustion prevent¬ ed. The neglect of this precaution has often caused a mere smouldering fire, that might have been easily put out, to burst into an inextinguish¬ able mass of flame. It has been proposed to add common salt or pearlash to the water thrown on fires, as even a weak solution of those substances speedily stops combustion. Such a plan is very plausible, and may easily bo applied, by adding the saline matter to the buckets of water used to feed the engine for the first few minutes of its working; but when a fire has acquired any ex¬ tent, the action of such substances becomes scarce¬ ly perceptible. . Fires on board ships. The extinction of fires at sea, by means of carbonic acid gas, has been suggested to the Admiralty by Mr. J. R. Han- corn, surgeon. He says—“ The antidotal effects of carbonic acid gas upon combustion are well known to every experienced chemist; and I am convinced, by practical experiments, that a simple and economical apparatus might be attached with¬ out inconvenienco to every decked vessel. ar- bonic acid gas is a well-known non-supporter of combustion, and will extinguish fire at the very instant of coming in contact with burning mat¬ ter. Chalk will vield, with sulphuric acid, (vine¬ gar, or any other acid will do,) 44 per cent, of the gas: hence, a ton of chalk, and a fourth pa o that quantity of sulphuric acid, will be found suf¬ ficient to extinguish any fire on board a s up. The plan is peculiarly adapted to a ship, be¬ cause she can be battened down so as to exclude the atmosphere. A small leaden gasometer is a the apparatus required, having a curve u , which, being portable, may be placed over the burning part, while a hole may be cut 111 . ; sufficiently large to admit the tube. Carbonic FIR 314 FIS acid gas expands with heat, and being heavier than the atmosphere or smoke, immediately de¬ scends, by its own gravity, upon the burning mass. I may further mention the utility of the apparatus in destroying vermin in ships, such as rats and cockroaches, being more easily applied, and more effectual, than the usual method.” (Chemist, iii. 279.) This plan has been rejected by the Admiralty because of the destructive ac¬ tion of the gas on human life, as well as on fire. But “ it surely is possible by mechanical means to expel the gas before again entering the ship’s hold. At any rate, the grand point would be obtained of extinguishing the fire—though the crew might have only the deck to stand on. The frequency of these disasters has becomo distressing.” (Ed. of the Chem.) Escape from apartments on fire may generally be readily effected by creeping on the hands and knees. In this way the window or door may be reached. It is found that the atmosphere of a room so full of smoke as to produce suffocation to a person standing upright, may generally be safe¬ ly breathed, on nearly a level with the floor. Should descent by the staircase be found impos¬ sible, then the window should be immediately sought. Here presence of mind is of the utmost importance. If a ladder or fire-escape be not pro¬ vided by those without, a rope should be made by tying the sheets and blankets of the bed together, one end of which should be firmly secured to a chair, table, or preferably one of the bedposts, and with this apparatus descent should be cautiously attempted. Jumping out of the window shdhld be avoided, as persons who have not been brought up as clowns or harlequins, run just as much danger in performing such an exploit as they do by re¬ maining in the burning building. Persons have frequently lost their lives by hastily throwing themselves out of window, under the dread of being burnt alive, who would have been rescued by those without, had they waited but a few mo¬ ments longer. When it is impossible to escape from a burning building by the stairs or windows, retreat may be sometimes secured by a trapdoor opening on to the roof, or by a skylight, when, unless it be an isolated house, the roof of one of the adjoining buildings may probably bo gained with safety, provided common caution be ob¬ served. Fire-escapes of various kinds have been in¬ vented of late years, and employed with indiffer¬ ent success at many fires in the metropolis. Of these, the one that has been most generally ap¬ proved of, is that invented by Captain Manby, consisting of a stout rope furnished with nooses' distended by flat rests for the feet, at convenient distances for stepping from one to the other. The one end of this rope is provided with a stout hook or grappling-iron, by which it may be fastened to the sill of a window, post of the bedstead, or any other convenient object. By means of this ap¬ paratus a descent may bo safely made from a considerable height. To avoid the risk of this escape catching fire, it has been proposed to make it of iron chain; but it thus becomes heavy and inconvenient. The best plan is to imbue the rope with some substance that will render it incombus¬ tible ; mere water would be sufficient. It is said that there is no instance on record ' a person being burnt to death in dwelling-hoi ? in Edinburgh, where the houses are usually hij; yet in London, where fire-engines and fire-escaii are provided in greater numbers, deaths are - quent from this cause. The reason of this difj- ence is, that in the former city, the stairs are! of stone, by which means a road of escape is - cured. The clothes of females and children, when 1 fire, may be most readily extinguished by roll; the sufferer in the carpet, hearth-rug, table-co'j, a great-coat, cloak, or any other woollen art • at hand. If this be expertly done, the flames fl bo rapidly put out. Should assistance not be!: hand, the person whose clothes are on fire shtji throw herself on the ground, and roll the caij. round her, as before described ; or if such a tlii; is not in the room, she should endeavor to ex'j- guish the flames with her hands, and by rapi • rolling round and round on the floor. In this v! the fire will be stifled, or at least the combust!' will proceed so slowly that less personal inj will be experienced before assistance arrives. .1 if, on the contrary, the party whose clothes are fire remains in an upright position, the flames 'j naturally ascend, and scorch the face, and ot: unprotected parts of the body. The advantj of assuming the horizontal position is also nnj fest from the fact, that nine times out of ten i| the lower parts of the dresses of females that li catch fire. A lady’s muslin dress taking firei the skirt would burn from bottom to top, and {I duce a fatal density of flame in half a minij while she is standing upright; but when ly down, even though she took no pains leisure!} 1 extinguish the flames, ten minutes would proba elapse before it would be consumed, and the flu might at any instant be extinguished by the thu and fingers. It merely requires the exercise ordinary presence of mind. (See Accidents.) The addition of £ oz. or 1 oz. of alum or ammoniac to the last water used to rinse a lac dress, or a less quantity added to the starch u to stiffen it, would render it uninflammable, oi least so little combustible that it would not reao take fire ; and if it did, would be slowly consult without flame. Had this precaution been adi ed, the late lamentable accident at one of j national theatres might hatfe been avoided. O' Cloth, incombustible.) It is often difficult to get horses out of bu ings on fire, but it is said that they will reai come out if the saddle and bridle, or harness/ which they are accustomed, be thrown over tb as usual. FISH. Syn. Piscis, ( Lat .) Poisson, (l Fish are a wholesome species of food, but are j nutritious than the flesh of animals, or the gn : of the cereals. Of all the various substances u as aliments by man, fish are the most liable to into a state of putrefaction, and should therefore; only eaten when perfectly fresh. Those that the whitest and most flaky when cooked, as w ting, cod, flounders, soles, haddock, turbot, ha &c., are the most easily digestible; and th abounding in oily matter, as salmon, eels, herrin &c., are most nutritious, though more likely to j fend the stomach. Salt-water fish has been sj FIS 315 FIS : be more wholesome than river fish, but without efficient reason. Salted fish is very hard of di¬ ction, unless well cooked. The frequent use of ill as an aliment is said to promote the sexual clings, but not the increase of population, unless sufficiency of other food (animal) be taken at the true time. Skin diseases are also said to be more nnmou among those who live continually on fish, it this probably arises from their use not being ^eompanied by a proper quantity of fresh vegeta- i es. Fish consist of about 80$ of water, 14$ of bumen and fibriue, and G$ of gelatin, making iout 20$ of nutritive matter. (Brande.) Acid mces aud pickles are the proper additions to fish, om their power of retarding the progress of putre- ! ction, and of correcting the relaxing tendency of rge quantities of oil and butter. Caution. It sometimes happens that a fish-bone :cidentally swallowed will remain in the ccsopha- ! is, and occasion serious inconvenience ; in fact, |stances have been known where so much irrita- >n has arisen that death has followed. In such ises it is advisable, as soon as possible, to take ur grains of tartar emetic, dissolved in ^ pint of arm water, and immediately afterwards the bite of six eggs. The coagulated mass will not main in the stomach more than two or three inutes, and the remedy has been known to “ re¬ love no less than 24 pins at once.” j Choice, dressing, $•<:. “ The flesh of any fish i always in the highest perfection, or in season, it is called, during the period of the ripening of |e milt and roe. After the fish has deposited the awn, the flesh becomes soft, and loses a great al of its peculiar flavor. This is owing to the sappearance of the oil or fat from the flesh, it ving been expended in the function of reproduc- n.” (Fleming’s Phil, of Zoology.) Fish should dressed as soon after being caught as possible, as ach of their peculiar delicacy and flavor is lost by eping, even for a few hours. Turbot and salmon b said by the fishmongers to be improved in fla¬ ir when two or three days old, but this is surely mistake, as the former, when dressed immedi- -ly after being caught, possesses a fine creamy ■te which it afterwards loses; while the latter, the loss of a single tide, loses a portion of the je white curd which intervenes between the kes, and by longer keeping, this curd and the |ger flakes disappear altogether. In the eyes of ue epicures, the richness is, however, increased this change. Mackerel and some other fish |ler so much from keeping only a few hours, that ! y become quite unwholesome. On this account ■ former are permitted to bo publicly vended on ndays. Herrings offer a remarkable example 1 the advantage of dressing fish as fresh as sible. When cooked soon after being caught, iy possess considerable delicacy and flavor, but '! keeping for only a few hours, the oil separates n the flesh, and they become soft, greasy, and ’’mg-flavored. Ci the choice of every hind of fish, stiffness, 'jhtness of the eyes, and redness of the gills may ' regarded as invariable signs of freshness. A 1 uliar elasticity wall also be perceived in fish re- ( tly caught; little or no permanent impression kig made by the ordinary pressure of the fingers, 1 a the flesh immediately rising when the pres¬ sure is withdrawn. Fresh fish also lie in a partly curled position, and never quite straight, as is the case when they have been kept for some time Thickness and fleshiness are deemed marks of the good condition of all fish. On the proper cleaning of fish preparatory to dressing it, depends much of its delicacy and fla¬ vor. Ordinary cooks seldom do this well, from not slitting the fish sufficiently open to permit the inside to be thoroughly washed, and seldom using sufficient water. The superior flavor of fish cleaned by the fishmongers arises from their performing the operation more completely, and from the large quantity of water they employ about them. The flavor of all fish is improved by adding a little salt or vinegar to the last water in which they are washed. The sound, milt, and roe should be care¬ fully cleaned and preserved. Fish is preferably cooked by simple boiling, broiling, or frying ; in fact, the finer kinds of fish are often injured by the excessive interference of the cook. When boiled, the fish should be put on the fire in cold water, and as soon as a scum rises from boiling, it should be removed by the skimmer. The addition of a little salt or vinegar to the water improves the flavor of most fish, and renders the flesh firmer. Fish is known to be sufficiently dressed by the flesh in the thicker parts separating easily from the bone. When this is the case, it should be removed from the kettle, as by soaking in the water it loses its firmness. Sole, skate, and mackerel are usually put into boiling water. Fish for broiling should be well washed in strong vine¬ gar, wiped dry with a towel, and floured before placing them on the gridiron ; and the bars of the latter should be hot. and well buttered. Fish for frying should be prepared as for broiling ; and the butter, oil, or lard should be allowed to boil for a minute or two before putting them into the frying- pan. The latter should be perfectly smooth and bright, and the butter or oil in abundance, to pre¬ vent the fish sticking to it and burning. When removed from the pan, the superfluous fat should be drained from them, preparatory to serving. V> hen fish is divided into fillets or cutlets before being cooked, it is usual to take out the bones, and to dress it with forced meat, &c. In serving fish of the finer kinds, no other ad¬ ditions are required than melted butter and the or¬ dinary fish sauces and pickles. The dish should be garnished with raw parsley for the sake of ap¬ pearance, but boilfd parsley, chopped small, should accompany it. All kinds of fish should be served on a napkin. Pres. Fish may be preserved in several ways: I. By either wet or dry salting. II. By simply drying after cleaning them. III. By salting them and then drying them. IV. By placing them in jars, pouring salad oil over them, and tying them over atr - tl ? ht . V. By dipping them into, or brushing themi over with pyroligneous acid, and then drying them- This gives a smoky flavor, but it pure acetic acid (P. L.) be used, no taste will bo imparted. It ) be applied by means of a clean painters brush, or even a stiff feather. A tablespoonful is sufficient to brush over a large surface. I' lb r u ji ee and prepared will bear a voyage to the back uninjured. FLA 316 FLA VI. Fish may be preserved in a living state for 14 days or longer without water, by stopping their mouths with crumb of bread steeped in brandy, pouring a little brandy into them, and then placing them in straw in a moderately cool situation. (Prechtl. Encycl. Techn.) VII. Immersion of the cleaned fish in water holding in solution gig or gig part of creosote, and then drying them. VII. Fish may be preserved in a dry state, and perfectly fresh, by means of sugar alone. Fresh fish may be thus kept for some days, so as to be as good when boiled as if just caught. If dried and kept free from mouldiness, there seems no limit to their preservation ; and they are much better in this way than when salted. The sugar gives no disagreeable taste. This process is par¬ ticularly valuable in making what is called kip¬ pered salmon ; and the fish preserved in this man¬ ner are far superior in quality and flavor to those which are salted or smoked. A few tablespoonfuls of brown sugar are sufficient for a salmon of five or six pounds weight; and if salt be desired, a tea¬ spoonful may be added. Saltpetre may be used instead, in the same proportion, if it be wished to make the kipper hard. (See Animal Substances used as Food.) FIXATEUR. Syn. Bandoline. Prep. Soak Iceland moss in cold water for an hour or two, drain and dissolve in boiling water. Remarks. A solution of gum arabic in water is also commonly called by the same name. It is used by ladies to make their hair curl firmly, and remain in any required position. It is applied by moistening the fingers, and passing the hair through them. Beer has a similar effect. ILANNEL. It has been shown by the ex¬ periments of Count Rumford that the conducting power of the different materials employed for clothing varies considerably. A thermometer, surrounded with cotton-wool, and heated by im¬ mersion in boiling water, took 1046 seconds to lose 135°, when plunged into a bath of melting ice; but, under the same circumstances, when sheeps’ wool was employed, 1118 seconds elapsed before a like sinking of the thermometer took place, (Phil. Trans. 1792 ;) thus showing the greater conducting power of the former, and consequently the superiority of the latter substance for the man¬ ufacture of warm clothing. But the chief advan¬ tage of wool as an article for under-clothing de¬ pends less upon its actual power of conducting heat than its peculiar texture. Flannel acts as a gentle stimulus on the skin, and exercises the most bene¬ ficial action, by keeping the pores clean, and in a state most favorable to perspiration. It has also the advantage of absorbing the perspiration as soon as emitted, and allowing its watery portion to pass off into the atmosphere almost as soon as formed, but this is not the case with cotton and men fabrics. The different effects of flannel and linen are particularly perceptible during brisk ex¬ ercise. When the body is covered with the for¬ mer, though perspiration be necessarily increased the perspired matter freely passes off through the flannel, and the skin remains dry and warm If the same exercise be taken in linen shirts, persni- ration, as in the former case, is indeed also in¬ creased, but the perspired matter, instead of being dispersed into the atmosphere, remains upon 1 linen, and not only clogs the pores of the skin, 1 gives a disagreeable sensation. From this prope of flannel, persons who wear it next the skin Si dom catch cold from changes of temperature, ev though perspiring profusely; but in similar cat; when linen or calico shirts are worn, chilliness i mediately comes on, followed by “ sniffling, sne ' ing, and cough” and all the other symptoms severe catarrh. The common objections raised against the of flannel are founded on vulgar prejudices, aris from ignorance, obstinacy, or bravado, and undeserving of the notice of sensible people, i] fickle and moist climate like that of England, ej ry person should wear a robe of flannel next skin, or at all events a waistcoat of flannel rea ing below the loins; and this should not be therefore, not at all-surprising that so much inc - venience should be felt from flatulency. Treat. The treatment of flatulency com;’ mainly in the selection of proper articles of I' • Oleraceous vegetables, peas, beans, and indigest fruits, should be especially avoided, as well as -> use of large quantities of washy liquids. The 1 should consist principally of animal food, well co - ed, with a sufficient quantity of good potatoes wheaten bread, moderately seasoned with spic i and the most suitable beverages are toast and FLO 317 FLO ■r, and good brandy largely diluted with water, r'ho healthy tone of the stomach may be re-estab- died by the proper use of tonics, bitters, and mild jerients. (See Dyspepsia.) To relieve the ./it of flatulency, carminatives and -omatics, as peppermint, ginger, cinnamon, lav- tder, and the peppers, may be had recourse to. glass of peppermint cordial, or brandy strongly Savored with essence of peppermint, or mixed with spoonful of powdered ginger, is a popular and Reient remedy. FLIES often cause considerable annoyance to e person in hot weather, and frequently do con- ler^ile damage to handsome furniture, especially icture-frames, gilding, &c., by alighting on them, he best way to remove them is to expose in a ate a mixture of 1 teaspoonful of black pepper, ; teaspoonfuls of brown sugar, and 1 tablespoonful cream ; or a solution of sugar in a strong decoc- m of quassia, may be used instead. It is said at either of these mixtures will cause them rep¬ ly to disappear. flies and other insects may be kept from at- cking meat by dusting it over with pepper, pow- red ginger, or any other spice, or by skewering piece of paper to it on which a drop of creosote a been poured. The spices may be readily wash- off with water before dressing the meat. FLOUNDERS are a wholesome species of fish, tey are both a sea and river fish ; the latter are, wcver, preferred. They should be chosen by hr thickness and firmness, and the brightness their eyes. They are in season fronr January I March, and from J uly to September. They are -est when dressed by frying in oil. FLOUR. Syn. Fleur de Farine, (Fr.) Fa- •es will appear, and with respect to flowers in neral, if they are sown in pots, at or before ichaelmas, and watered in a similar manner, ?y will blow at Christmas. Flowers for medicinal purposes should be ga- ?red as soon as unfolded, and dried as speedily possible, at a gentle heat, the ca'iices, claws, jc., being previously taken off*; when the flowers a small the calix may be left on, or even the lole flowering spike dried without mutilation. ibiate flowers are usually dried in the latter tte. Blue flowers, as those of violets, bugloss, c., should be dipped for a moment into boiliug vva- •, before drying them, to prevent their becoming How or discolored. The color of the petals of i roses is best preserved by quick drying, after rich the yellow anthers may be removed by sift- r. The odor of roses and pinks is improved by s treatment. Compound flowers, with pappous *cis, ought to be gathered before they are entirely ened, and should be dried very high, to prevent ' moisture developing the pappi, which by keep¬ er would unfit them for medical use. The best method of drying flowers is to spread 'm thinly on paper trays and place them in a ve-room, or a current of dry air, (preferably the ter,) or in the sim. For odorless flowers the nperature may be between 75° and 120° F., serving, however, not to employ sufficient heat destroy their color. For fragrant and aromatic were the heat should not exceed 75°. The wering tops of plants, as those of lavender, 'rmwood, melilot, Ac., are usually tied in small [reels or bundles, loosely wrapped in paper, and ■n hung up, that they may not get discolored or >ken. The succulent petals of some plants, |iose odor is very fugacious, as some of the lilia- bus kinds, cannot be well dried, as their fra- »nce is lost, and at the same time they rot and home discolored. (See Vegetables.) FLOWERS, ARTIFICIAL. The beauty and ! ue of these pleasing imitations of the vegetable igdom mainly depend upon the taste and inge- ity of the maker. The delicate fingers of woman if her ready powers of imitation and invention, nbined with her natural affection for the floral rid, and her ready perception of the true and iiutiful in nature and art, have enabled her es- jiially to excel in this manufacture. At the pres- i time, this art is carried to the greatest perfec- i by the female artificial florists of the French pital. The French employ velvet, kid, And fine cam- - for the petals, and taffeta for the leaves. Very recently thin plates of bleached whalebone have been used with great success for some portions of artificial flowers. As colors and stains, the following are employ¬ ed in Paris :— Red, carmine dissolved in a solution of salts of tartar, or in spirits of hartshorn ; yellow, tincture of turmeric ; green, a solution of distilled verdigris; blue, indigo dissolved in oil of vitriol, and the acid partly neutralized with salt of tartar or whiting; violet, liquid archil, mixed with a little salts of tartar ; lilac, liquid archil. These colors are usually applied to the petals with the finger. FLOWERS, (In Chemistry.) Pulverulent or flower-like substances obtained by sublimation, as flowers of benzoin, zinc, sulphur, Ac. The term has been discarded from modern chemical nomen¬ clature, but is still commonly employed in familiar language. FLOWERS OF CALOMEL. Calomel re¬ sublimed from a retort, with a very short, wide neck, kept too hot for it to condense on. into a re¬ ceiver half filled with water, and sufficiently hot to steam. A fine white powder, possessing the same properties as ordinary calomel. FLOWERS OF ZINC. Syrt. Flores Zinci. Zincum Calcinatum. Zinci Oxidum. (P. L. be¬ fore 1824.) Oxide of zinc obtained by the rapid combustion of metallic zinc in a deep crucible, placed sideways in a furnace, so that the flowers may be collected as they form. Antispasmodic. Dose. 5 to 10 grs. in epilepsy, Ac. Also used as a white pigment, but dries badly. FLUID, ETCHING. I. (For copper.) Prep, a. Aquafortis 2 oz.; water 5 oz.; mix. b. To the last add verdigris 1 oz., and water .‘1 oz.; dissolve. c. Verdigris, common salt, and sal ammoniac, of each 4 oz. ; alum 1 oz., (all in powder ;) strong vinegar 8 oz.; water 1 lb.; dissolve by boiling for a moment, cool, and decant the clear. This is the eau forte of Callot and Piranesi. II. (For steel.) a. Iodine 1 oz.; iron filings £ dr.; water 4 oz.; mix and dissolve. b. Pyroligneous acid 4 oz.; alcohol 1 oz.; mix and add nitric acid 1 oz.; all by measure. This menstruum was employed and recommended by Mr. Turrel. For the method of using the above fluids, see Etching. FLUID MAGNESIA. Prep. Place recently precipitated carbonate of magnesia in a bottle or other suitable vessel, and fill it by means of a so¬ da-water apparatus with water fully charged with carbonic acid gas. With slight and cautious agita¬ tion the aerated water will become saturated with magnesia. A scruple of carbonate of magnesia put into a bottle, and thus treated, will be all taken up in from 20 minutes to half an hour, and the beverage left beautifully clear. (Geo. Raistrick. Chem. v. 42.) FLUMMERY, (In Cookery.) A species of thick hasty-pudding, made with oatmeal or rice, flavored with milk, cream, almonds, orange-flowers, lemons, Ac., according to fancy. French flum¬ mery is made with equal parts of blanc-mange and cream, sweetened and flavored. Dutch flummery is blanc-mange and eggs, flavored with lemon and sweetened. All these are poured into forms and served cold, to eat with wine, spirits, cider, Ac. FLU 320 FOI FLUOBORATES. Syn. Fluoborides Boro- fluorides. Hydrofluorborates. Compounds of fluoboric acid, with the salifiable bases. See the next article. FLUOBORIC ACID. Syn. Terfluoride of Boron. A peculiar gaseous compound of fluorine and boron, discovered by Gay Lussac and The- nard. Prep. Vitrified boracic acid 1 part; fluor spar 2 parts; mix, and expose the mixture to heat in a leaden retort. A colorless gas is evolved, which is rapidly absorbed by water, forming liquid fluo¬ boric acid, (Gay Lussac, Thenard, Dr. Davy,) or boro-hydrofluoric acid, (Berzelius.) It does not attack glass, but rapidly destroys organic sub¬ stances. Water absorbs 700 times its volume of this gas. (Davy.) See Borofluoride of Hy¬ drogen. FLUORIDES. Compounds of fluorine with the metals. (See Fluorine.) FLUORIDES OF CHROMIUM. I. (. Sesqui- fluoride.) Prep. Dissolve hydrated oxide of chro¬ mium in hydrofluoric acid and evaporate. A crystalline green mass. II. ( Perfluoride. Fluochromic Acid.) Fluor spar 3 parts; chromate of lead 4 parts ; fuming (or the strongest) sulphuric acid 5 parts ; mix cau¬ tiously in a silver or leaden retort. A red colored gas is evolved, which acts rapidly on gas, forming fluosilicic acid gas, and upon water, forming hy¬ drofluoric acid and chromic acid. The moisture of the atmosphere is sufficient to effect this decom¬ position, the former substance escaping under the form of gas, and the latter being deposited in small crystals. (See Chromic Acid.) FLUORINE. The electro-negative elements* 1 of hydrofluoric acid and the fluorides. This sub¬ stance, though long known in combination, has only been lately obtained in a separate state. The honor ol having first obtained it in an insulated form is due to Baudrimont, who procured it by passing fluoride of boron over minium heated to redness, and receiving the gas in a dry vessel. As thus obtained, it is not absolutely pure, being con¬ taminated with small quantities of hydrofluoric and silico-fluoric acids. It has a yellowish color, and an odor between that of chlorine and burnt sugar. In this state it does not act on glass, but combines directly with gold. With hydrogen it forms hydro¬ fluoric acid, and with the metals fluorides. The word fluorine was given to this substance from its existing in fluor or Derbyshire spar. The adjecti- tious term fluor, (from fluo, I flow,) was applied to this spar or mineral from its ready fusibility, and being sometimes used as a flux to promote the fu¬ sion of certain refractory minerals. FLUOSILICIC ACID. Prep. Powdered fluor spar and silicious sand, or powdered glass, 1 part • ■concentrated sulphuric acid 2 parts ; mix in a glass retort, apply a gentle heat, and collect the evolved gas over mercury. Remarks. A colorless incombustible gas, highly corrosive, and poisonous, but does not act onVIass wessels, when they are quite dry. Water absorbs 3b5 times its volume of this gas, (Dr. Davy •) but decomposition ensues, pure hydrated silicic acid being deposited in a gelatinous state, and a solu- tmn of hydrofluoric acid, containing only two-thirds of the silicic acid originally present in the gas, be¬ ing formed. (Berzelius.) This solution is call: silicated fluoric acid, or silico-hydrofluoric ac It is acid and corrosive. By the action of wall of ammonia fluosilicic acid gas is completely ci composed, depositing its silica. In this way I Davy obtained -JeLL of its weight of the latt substance. FLUX. Syn. Fluss, (Ger.) Flux, {Fr.) Flijc, {hat., from fluo, I flow.) In Pathology, this teii is occasionally applied to diarrhoea, cholera, a] dysentery, but is nearly obsolete. In Chemistr) fluxes are substances of easy fusibility, which al added to others more refractory, to promote th<| fusion. The principal fluxes are the following:-' 1. {Black flux.) Cream of tartar 2 parts; nit 1 part; powder, mix, and deflagrate, by sm;l quantities at a time, in a red hot crucible. TI is merely carbonate of potash, mixed with chaj coal in a finely-divided state. It is used for sine ing metallic ores, and exercises a reducing actio 1 as well as promoting the fusion. 2. (White flux. Cornish refining flux) Crea! of tartar and nitre, equal parts ; deflagrate as la 3. {Morveau’s reducing flux.) Powdered gk (containing no lead) 1 lb.; calcined borax 2 oz powdered charcoal 1 oz.; mix. Used for the saR purposes as black flux. 4. {Cornish reducing flux.) Cream of tart 10 oz.; nitre 4 oz.; borax 3 oz.; mix. 5. {Crude flux.) Nitre mixed with twice \\ weight of tartar, without deflagration. Reducin 6. Borax, tartar, nitre, sal ammoniac, comnitj salt, limestone, glass, fluor spar, and several othj substances are used as fluxes in metallurgy. Remarks. On the large scale crude tartar employed. FOILS. (From feuille, Fr., or folium, Lot., leaf.) Thin leaves of polished metal, put und 1 stones or pastes, to heighten the effect. Fo were formerly made of copper, tinned copper, ti, and silvered copper, but the latter is that wholi used for superior work at the present day. The are two descriptions of foils employed, viz., whw for diamonds and mock diamonds, and colore for the colored gems. The latter are prepared l varnishing the former. By their judicious use tl color of a stone may be often modified. Thu, by placing a yellow foil under a green stone th-j turns too much on the blue, or a red' one turniij too much on the crimson, the hues will be brigh ened. Prep. I. (White or common foil.) This is mat by coating a plate of copper with a layer of silvc and then rolling it into sheets in the flatting mij The foil is then highly polished or varnished. ! II. {Colored foils.) These are made by coloj ing the preceding foil, highly polished, with certa transparent solutions or varnishes. The follows: produce beautiful colored effects, when judiciousj employed:— a. {Blue.) Prussian blue, (preferably Turnbull s| ground with pale, quick-drying oil. Used to dee] en the color of sapphires. It may be diluted witj oil. h. {Green.) 1. Pale shellac, dissolved in alc< hoi, (lacker,) and tinged green by dissolving verd gris or acetate of copper in it. 2. “ Sesquifern cyanuret of iron” and bichromate of potassa, £ each ^ oz.; grind them with a stone and vnuller j FOI 321 FOR fine powder, add gum mastich (clean and also in ie powder) 2 oz.; grind again, add a little pyrox- z spirit, and again grind until the mass becomes imogeneous and of a fine transparent green ; the auty increases with the length' of the grinding. |he predominance of the bichromate turns it on e yellowish green ; that of the salt of iron, on e bluish green. For use it is to be thinned with r roxilic spirit.” (Chemist, iii. 238.) This is used r emeralds. It may be brightened by adding a tie yellow varnish. c. (Yellow.) 1. Various shades of yellow may produced by tinging a weak alcoholic solution shellac or mastich, by digesting turmeric, an- itto, saffron, or socotrine aloes therein. The rmer is the brightest and most fit for topazes. Digest hay saffron in 5 or 6 times its weight of iling water, until the latter becomes sufficiently lored, filter, and add a little solution of gum or inglass. When dry, a coating of spirit varnish ould be applied. | d. (Red.) Carmine dissolved in spirits of harts- irn, or a weak solution of salt of tartar, and gum Ided as above. j e. (Garnet.) Dragon’s blood dissolved in recti- d spirit of wine. f. (Vinegar garnet.) Orange lake finely tem- red with shellac varnish. j g. (Amethyst.) Lake and prussian blue, finely ound in pale drying oil. 1 h. (Engle marine.) Verdigris tempered in shel- c varnish, (alcoholic,) with a little prussian jue. t. (Ruby.) 1. Lake or carmine, ground in isin- ass. 2. Lake ground in shellac varnish. Used lien the color turns on the purple. 3. Bright ke ground in oil; used when the color turns on |« scarlet or orange. k. (Diamond.) 1. Cover the inside of the socket which the stone or paste is to be set with tin |il, by means of a little stiff gum or size ; when y, polish the surface, heat the socket, fill it with arm quicksilver, let it rest for two or three min- jes, then pour it out and gently fit in the stone ; stly, well close the work round the stone, to pre- nt the alloy being shaken out. 2. Coat the bot- m of the stone with a film of real silver, by ecipitating it from a solution of the nitrate in irits of ammonia, by means of the oils of cassia ]id cloves. (See Silvering.) Both these meth- s vastly increase the brilliancy both of real and ictitious gems. Remarks. By the skilful use of the above var¬ ies, good imitations of the gems may be cheap- made from transparent white glass or paste, and hen applied to foils set under colored pastes, (ictitious gems,) a superior effect may bo produ- d. The colors must be reduced to the finest ite possible by patient grinding, as without this ecaution, transparent and beautiful shades can¬ 't be formed. The palest and cleanest mastich, id lac dissolved in alcohol, and also the palest *d quickest drying oil should alone be employed, hen these substances are ordered. In every case e colors must be laid on the foils with a broad h brush, and the operation should be performed, possible, at once, as no part should be crossed, twice gone over while wet. If the color be not ' e P enough) a second coat may be given when 41 the first one has become quite dry, but this prac¬ tice is not to be recommended. FOMENTATION. Syn. Fomentum, Fomen- tatio, Fotus, (Lat.) Fomentation, (Fr.) I. Lo¬ cal bathing, with heated water, simple or medi¬ cated. II. The liquid used for the above purpose. Fo¬ mentations are chiefly employed to allay pain and irritation, and to promote suppuration and the healthy action of the parts. FOMENTATION. Syn. Common Fomenta¬ tion. Fotus communis, (P. L. 1746.) Compound decoction of mallows. FOMENTATION, ANODYNE. Syn. Fotus anodynus. Prep. (E. II.) Poppies 1 oz.; elder flowers £ oz.; water 2^ pints ; boil to 1£ pints. To relieve pain. FOMENTATION, ANTISEPTIC. Syn. Fotus antisepticus. Prep. (Ger. H.) Decoction of bark lb. ij ; infusion of chamomile lb.j ; spirits of camphor f 3;ij ; muriatic acid f3j ; mix. FOMENTATION, AROMATIC. Syn. Fo¬ tus aromaticus. Prep. Sea wormwood, abrota- num and chamomiles, of each 1 oz.; laurel leaves i oz. ; water 5 pints; boil to ^ gallon. FOMENTATION, ASTRINGENT. Syn. Fotus astringens. F. roborans. Prep. (P. H.) Bistort and pomegranate peel, of each 2 oz.; sal ammoniac | oz. ; red wine 1 pint; infuse at a gentle heat. FOMENTATION FOR WORMS. Syn. Fo¬ tus anthelminticus. Prep. (P. Cod.) Leaves and flowers of tansy, wormwood, and chamomile, of each §iij; water lb.iij; boil to lb. ij. FOMENTATION OF DIGITALIS. Syn. Fomentum Digitalis. Prep. (Guy’s H.) Leaves of deadly nightshade, jjj ; boiling water lb. ij; in¬ fuse. FOMENTATION OF HEMLOCK. Syn. Fomentum Cicut.e. F. Conii. Prep. (St. B. H.) Fresh hemlock leaves, ^ij 5 (or dried leaves, §j ;) water 1^ pints ; boil to a pint. FOMENTATION OF ELDER FLOWERS. Syn. Fotus sambuci. Prep. (P. Cod.) Elder flowers 5iij; boiling water 1 quart; macerate 1 hour. FOMENTATION OF SAL AMMONIAC. Syn. Fomentum Ammonle Muriatis. Prep. (P. C.) Compound decoction of mallows §xxxij; sal ammoniac §j; dissolve, and add spirit of camphor 3'j- FOMENTATION, RESOLVENT. Syn. Fotus resolvens. Prep. (Richard.) Fomenta¬ tion of elder flowers §viij; liquor of diacetate of lead 3ss; mix. FOMENTATION, VINOUS. Syn. Fotus Vinosu8. Prep. (P. Cod.) Red wine 1 quart; honey ^ivss; dissolve. FORCEMEAT. Syn. Farce. (In Cooke¬ ry.) A species of sausage meat, either served up alone, or employed as an ingredient in other dishes. Our notice of this article must be confined to the following extracts from a popular System of Cook¬ ery :— “ According to what it is wanted for should be the selection from the following list, observing that of the most pungent articles, least must be used. No one flavor should predominate greatly ; yet if several dishes be served the same day, there should FOR 322 be a marked variety in the tastes of the force¬ meats, as well as of the gravies. A general fault is, that the tastes of lemon-peel and thyme over¬ come all others ; therefore they should only be used in small quantities. They should be consistent enough to cut with a knife, but not dry and heavy. Herbs are a very essential ingredient; and it is the copious and judicious use of them that chiefly gives the cookery of the French its supe¬ rior flavor. To force fowls, meat, &c., is to stuff them.” (Mrs. Rundel.) “ Forcemeat ingredients. Cold fowl, veal, or mutton ; scraped ham or gammon ; fat bacon, or the fat of ham ; beef-suet; veal-suet; butter; marrow ; crumbs of bread ; parsley ; white pep¬ per ; salt; nutmeg; yelk and white of eggs, well beaten to bind the mixture. “ Cold sole ; oysters; anchovy ; lobsters; tar¬ ragon ; savory ; pennyroyal; knotted marjoram ; thyme and lemon-thyme; basil; sage ; lemon- peel ; yelks of hard eggs; mace and cloves; cayenne ; garlic ; shalot; onion ; chives ; chervil; Jamaica pepper in fine powder, or two or three cloves.” The first paragraph contains the articles of which the forcemeat may be made, without any striking flavor; and to these may be added some of the different ingredients in the second paragraph, to vary the taste. I. (For fowls or tneat.) Shred a little ham or gammon, some cold veal or fowl, some beef-suet, a small quantity of onion, some parsley, very little lemon-peel, salt, nutmeg, or pounded mace, and either white pepper or cayenne, and bread-crumbs : pound it in a mortar, and bind it with one or two eggs, beaten or strained. For forcemeat patties, the mixture as above. II. (For hare, or any thing in imitation of it.) The scalded liver, an anchovy, some fat bacon, a little suet, some parsley, thyme, knotted marjoram, a little shalot, and either onion or chives, all chop¬ ped fine; crumbs of bread, pepper, and nutmeg, heat in a mortar with an egg. III. (For fish soups, or fish stewed on maigre days.) Beat the flesh and soft parts of a middling lobster, half an anchovy, a large piece of boiled celery, the yelk of a hard egg, a little cayenne, mace, salt, and white pepper, with two table¬ spoonfuls of bread-crumbs, one ditto of oyster li¬ quor, two ounces of butter, warmed, and two eggs long beaten: make into balls, and fry of a fine brown in butter IV. (For fish.) Chop, and afterwards pound in a mortar, any kind of fish, adding an anchovy or two, or a teaspoonful of the essence of anchovies, (but do not allow the taste to prevail,) and the yelk of a hard-boiled egg: if for the maigre, pound butter with it; but otherwise, the fat of bacon pounded separately, and then mixed: add a third portion of bread, prepared by previously pounding and soaking, and mix the whole up with raw eggs V. (Common veal-stuffing.) Take equal quan¬ tities of beef-suct and crumbs of bread, chop the suet very finely : chop together a bundle of sweet herbs ; add to them a tea or salt spoonful of grated lemon-peel, and pepper and salt. Ude, who is good authority, observes that “it would not be amiss to add a piece of butter, and pound the whole m a mortarmix it up with eggs. FOR Obs. Grated ham or tongue may be added: this stuffing. By mixing with any potted meat or game equal proportion of soaked bread, (which will; ways be lighter than bread-crumbs,) the cook \v have at once a very fine species of farce, to be ei! ployed in stuffing olives, fillets of fowl, &c. Bac or butter must always be substituted for suet wh, the forcemeat is to he eaten cold. At many tables, where every thing else is w done, it is common to find very bad stuffing. FORMIC ACID. (From Formica, an an The sour liquid ejected by ants when irritated, was formerly solely obtained from these insects Ij distilling them along with water. This acid w discovered by Gehlen, but first prepared artificial by Doebereiner. Prep. I. (Doebereiner.) Tartaric acid 2 part peroxide of manganese and concentrated sulphur acid, of each 3 parts; water 5 parts ; distil in capacious retort into a well-cooled receiver. II. (Ure.) Tartaric acid 10 parts ; concentrate sulphuric acid 15 parts ; black oxide of mangane; 14 parts ; water 20 to 30 parts ; distil as last III. (Mr. C. Watt, jun.) Coal naphtha (or py roxilic spirit) 1 part; bichromate of potassa ai sulphuric acid, of each 3 parts ; place the imphtl in a flask fitted with a funnel tube ; the bichn mate of potassa is then to be added, and the sii| phuric acid, diluted with an equal weight of wate; gradually poured down the funnel; while the ac; is being added, heat is to be applied, when tl| formic acid will distil over, and may he condense in a vessel kept cool. A portion of naphtha wi ! distil over with the formic acid, which may 1 again treated with bichromate of potassa and sti; phuric acid, when a fresh portion of formic aci will be produced. If this acid be required perfect! pure, it must be saturated with pure carbonate ij soda or potassa, and subjected to a gentle heat I volatilize any small portion of naphtha with whic it may be contaminated. The formic acid is the to be liberated from the salt by means of dilul sulphuric acid, and subjected to distillation, whe the acid will be obtained perfectly pure. Th process yields a large product. (Chemist, iii. 233i IV. (Liebig.) a. Starch 1 part; peroxide c manganese, in fine powder, 4 parts ; water 4 parts mix in an alembic, or retort; heat to 104° F.j then add 4 parts of oil of vitriol, by degrees, an after the frothing is over, apply heat and distil o; 4J parts of liquid. The retort should have a cap? city equal to 10 times the bulk of the ingredients b. (On the small scale.) Starch 10 parts; pel oxide of manganese 37 parts; oil of vitriol an water, of each, 30 parts ; as last. Product. 3 3 parts of an acid capable of neutralizing 15$ of dr carbonate of soda. c. (Pure hydrated formic acid.) I. Introducj formiate of lead, in fine powder, into a long gM tube, connect one end with an apparatus evolvinj sulphureted hydrogen, and the other with a re ceiver. When the salt is entirely decomposej (blackened) apply a very gentle heat, and coiletj the distilled liquid; lastly, boil the product for | minute or less, to expel any adhering sulphurete gas. This hydrate contains 1 atom or 20$ of wa, ter. 2. Dry formiate of lead, 18 parts ; oil i ful action on the skin. Many cutaneous disea) may be removed by the daily use of a modern quantity of fruit, or other fresh vegetable food, is said to be a specific in scurvy. Fruits should be gathered in dry weather, a' preferably about noon, because the dew and mo 1 , ture deposited on them during the night and earl 1 part of the morning will have evaporated. Th ; should be quite ripe when gathered, but the soon they are removed from the tree, after this pointj arrived at, the better. Immature fruit never ked so well as that which has ripened on the tree; ai over-ripe fruit is liable to be bruised and to lose fl: vor. Plums may be known to be ripe, by parti i readily from the twigs,— Apricots when the si; next the sun feels soft to the finger,— Peaches a: nectarines by readily parting from the twig wh; lifted up and allowed to descend with a slight jeri —Figs when the small end of the fruit acquiri the same color as the larger one,— Grapes Ij their transparency, and— Apples and pears jvb they begin to fall from the trees. The less fruit; handled in gathering the better. Peaches and ne | tarines should be received as they fall, in a smi[ tin funnel lined with velvet, held beneath them,; avoid their being rubbed or bruised, or even toucl ed by the fingers. Plums should also be handk as little as possible, to avoid rubbing off the bloo on them. Ripe fruits are preserved in the fresh sta by placing them in a cool, dry situation on shelve! so that they do not touch each other; or by pad; ing them in clean dry sand, sawdust, straw, bra| or any similar substance, so as to prevent the 1 touching, and to preserve them from the action f air and moisture. (See Apples and Fears, pa< 71.) Green fruits are usually preserved by saltin or pickling, or by bottling them. The latter performed by filling bottles with them, either alon or with the addition of a little sugar. The bottli are placed on some straw, in a kettle of cold wij ter, and heat applied until the water boils, whet after about 5 minutes, they are taken out one bi one, and immediately corked down, perfectly aiij tight, and tied over with wet bladder, and, as soo, as they are sufficiently cool, sealed over, by dip ping their mouths into bottle wax or cement, melt ed in an iron ladle. They are next stowed awa in a cool place. The confectioners commonly era ploy the heat of the oven, instead of that of boilin water. Fruits are preserved in sugar by simply pack; ing them in it, previously reduced to a state o powder, and keeping them in a very cool situatioi The more succulent varieties are commonly fir f FUE 325 FUL aked in weak alum-water for a few hours to rden them, then drained, and dried. Fruits are preserved in sirup, by pouring sirup, iled to a weak candy height, upon them, so as jst to . cover them. The next day the sirup is ured off, reboiled to a weak candy height, and ain poured on the fruit; and this operation is Ipeated a third and a fourth time, if the fruit be ry juicy, and continue to weaken the sirup. Then the sirup does not appear to become sensibly -akened, the fruit must he taken out, and placed a sieve to drain and dry. Such fruit is said to candied. It may be left in the sirup if prefer- d, when the vessel must be stored in a cool place. The beautiful white efflorescent appearance of e candied fruits and peels of the confectioners, given by sifting over them finely- powdered loaf gar, after they have drained and become almost jy, or have acquired such a state that the powder ill adhere to them without running. (See Su- j.R.) Fruits are preserved in brandy or other spirits simply placing them in bottles, and pouring it er them. It is advantageous to dissolve about lb. of sugar in every quart of spirit employed, lie latter should not be under proof, (sp. gr. -920,) the juice of the fruit contributes to weaken it: irit 40 u. p. will, however, preserve some varie- ■s. Juicy fruits, as plums, apricots, peaches, .ernes, &c., are usually soaked for some hours in ?ak alum-water before immersion in the spirit. Fruits are also preserved by drying them in ;e sun or in a stove, either without preparation, by first dipping them into a lye of wood ashes, I, and water, or a weak solution of common salt, he imported prunes, plums, raisins, and currants, e all sun-dried. FRUMENTY. Wheat boiled in water until iito soft, then taken out, drained, thinned with ilk, sweetened with sugar, and flavored with jitmeg. When currants and eggs are added, it is lied “ Somersetshire frumenty j FUEL. (From fuayl, N. F'r.) Syn. C ombus- ble, (Fr.) Brennstofe, ( Ger .) Any substance ed for the production of heat by burning. The Hlowing table by Dr. Ure presents at one view e relative heating powers of different fuels :— 8PECIES OF COMBUSTIBLE. Pounds of water which a pound can heat from O to 212 deg. Li ® a. “j? —; £ > S c s tt s g e ©g. cu f «-» £ o Least weight of atmo-pheric air at 32 deg. to burn 1 pound. Perfectly dry wood 35-00 6-36 5-96 Ordinary wood . 26-00 4-72 4-47 Wood charcoal . 7300 13-27 11-46 Pit coal .... 60-00 10-90 9-26 Coke .... 6500 11-81 11-46 Turf 30-00 5-45 4-60 Turf charcoal 6400 11-63 14-58 Oil, wax, and tallow 7 78-00 14-18 1500 Alcohol, of the shops 52-60 956 11-60 i The above results can never be obtained in prac- :e, as a large portion of the heat (probably \ to passes up the chimney, and is wasted. 1 lb. of coal is usually reckoned sufficient to convert 7^ lbs. (9 lbs. Watt.) of boiling water into steam, or to heat 41J lbs. of water from 32° to 212°. 1 lb. of fir wood will evaporate 4 lbs. of water, or heat 22 lbs. to 212°. FUEL, ECONOMICAL. Prep. I. Mix coal, charcoal, or sawdust, 1 part; sand, of any kind, 2 parts; marl or clay, 1 part, in quantity as thought proper. Make the mass up wet into balls of a con¬ venient size ; and wflien the fire is sufficiently strong, place these balls according to its size a lit¬ tle above the top bar, and they will produce a heat considerably more intense than common fuel, and ensure a saving of one-half the quantity of coals. A fire thus made up will require no stirring, nor fresh fuel for ten hours. II. In places where coal is scarce and dear, a tolerably good fuel may be made by mixing the culm or refuse dross of coal with clay, and moist¬ ening the whole with water; masses in the form of bricks or balls may be made, which, when dry, will burn with an intense heat. Where peat pre¬ vails, that article may be easily charred by burn¬ ing in a covered pit or stove ; and this charred peat will be found to give a great heat when used in an open fire ; the Dutch make much use of their turf in this manner. Another economical fuel, easily procurable where there are woods of Scotch firs, consists of fir cones or tops, which contain a great quantity of solid woody matter, in addition to the resinous, and are excellently adapted for domestic fires. FUEL. (Dominic Frick Albert’s Patent.) Materials: —bituminous schist, which is a slate or dark-colored stone, partaking of the nature of both coal and charcoal; aluminous clay—a refuse, or the bottoms of the acetate of alumina, in red- liquor works; ground coal—a refuse from coal¬ pits, which should be quite free from sulphur; vegetable gelatin, or tar—a refuse from pyroligne¬ ous acid works, or wood distilleries ; mineral gela¬ tin or tar—a refuse from coal-tar distillation ; and mineral oil—a refuse from naphtha distillation. In manufacturing fuels from these materials, the patentee proceeds as follows:—5 parts of the vege¬ table gelatin, and the like quantity of mineral gel¬ atin, are heated in a pan until they are brought to a proper consistence ; and then 10 parts of schist, ground to a pow r der ; 10 parts of ground coal, and 5 parts of aluminous clay, well dried, and mixed with 4 per cent, of mineral oil, are added to the gelatin. The ingredients arc worked into a paste, which is deposited in a hole in the ground, near the pan, and, when cold, forms a cake or flag, without the employment of a press or mould. (Lon¬ don Journ. & Report, of Arts, April, 1843.) FULIGOKALI. A preparation of soot and potassa, invented by Dr. Polya. Prep. Caustic potassa 20 grammes ; soot 100 grammes ; boil with a little water for 1 hour, di¬ lute with more water, filter, evaporate to dryness, and put the product into warm, dry bottles. FULIGOKALI, SULPHURETED. Prep. Fuligokali 60 grammes; caustic potassa 14 grammes; sulphur 4 grammes ; heat the last two with a little water, and when combined, add the fuligokali, evaporate to dryness, and preserve it in dry, well-corked bottles. Remarks. M. Gibert has tried fuligokali on his FUM 326 FUN patients at the hospital Saint-Louis, both internal¬ ly and externally. lie made a pommade of 30 grammes of lead ointment, and 1 or 2 grammes of fuligokali, in which he recognised resolutive, de¬ tersive, and stimulant properties. (Gaz. des H6- pitaux, June, 1842.) See Anthrakokali. FULMINATING POWDER. Prep. Nitre 3 parts ; carbonate of potash 2 parts ; flowers of sulphur 1 part; dry, and reduce them separately to fine powder, then carefully mix them. About 20 or 25 grs., slowly heated on a shovel over the fire, first fuses and becomes brown, and then ex¬ plodes with a deafening report. FULMINATION. Syn. Fulminatio, (Lat.) Fulmination, (Fr., from fulmen, a thunderbolt.) Detonation. The term is applied in chemistry to the violent explosion of a. fulminate. FLUMINIC ACID. A peculiar acid known only in a state of Combination, composed of 2 eq. or 52 parts of cyanogen, and 2 eq. or 16 parts of oxygen; thus having exactly the same ultimate composition as cyanic acid. Its existence was first pointed out by Gay-Lussac and Liebig. Its salts are the metallic fulminates. (See Gold, Silver, Mercury, and Zinc.) FULMINATE OF COPPER. Prep. Digest fulminate of mercury or silver with metallic cop¬ per. It forms soluble green crystals, that ex¬ plode with a green flame. FULTON’S DECORTICATED PEPPER. Black pepper deprived of its husks by mechanical trituration, or bleached with chlorine. IUMARIC ACID. A peculiar acid produced by the action of heat on malic acid. It was dis¬ covered by Lassaigne. Malic acid is kept heated a little higher than its melting point for some time until it forms a crystalline mass, which is then powdered, and washed witli cold water, to remove any undecomposed malic acid. It forms salts with the bases termed fumarates. FUMIGATION. Syn. Fumigation, (Fr.) Suffumigatio ; I umigatio, (Lat., from fumigo, I smoke.) 1. The diffusion of gaseous matter or vapors through the atmosphere, for the purpose of destroying contagion and infection. 2. The ex¬ posure of solid bodies to such fumes or vapors to remove the miasm of contagion from their pores. 3. The substances employed for fumigation. Chlo¬ rine is the most powerful and certain agent for the destruction of miasmata, both in the atmo¬ sphere and the pores of solid bodies, and admits of ready and easy application. The hypochlorites (chlorides of lime, soda, and potassa) are the most convenient forms of employing it in in¬ habited apartments, as they evolve the gas slowly, and in quantity insufficient to affect the organs of respiration, unless large quantities of them are employed. Chloride of lime is the most com¬ monly used of the hypochlorites, and is either sprinkled about the floor, or exposed in shallow vessels, as earthen dishes or plates, in various parts of the apartment. It is used both in the state of powder and solution in water. Gaseous chlorine, evolved from a vessel containing the materials for its production, is generally formed too fast to admit of its application to inhabited apartments, but is the most efficient fumigation that can be employed, either for disinfecting the atmosphere, walls, and floors of rooms, or goods and furniture placed in them. It will also destr every species of vermin contained therein. I' this purpose, the chimney, door, and windo< should be closed up, to prevent the escape of t gas. The vapors of nitric acid and muriatic ac j and the fumes of burning sulphur, are also eii ployed as disinfectants in the same way as chlorit but are less to be depended on. The smoke ; tensively used in the art of dyeing, as they constn tute one of the principal ingredients in all thj shades of blacks, and are also employed to fix c improve several other colors. A decoction of gall to which a little green copperas and gum arabi has been added, forms common writing ink. GALLSTONE. Syn. Calculus cysticus bc vinus. Formed in the gall-bladder of neat cattl in winter, when they are fed upon dry food. Use . as a yellow pigment, and in medicine. Dose, gr. in dyspepsia and flatulency. GAMBOGE. Syn. Cambogia. Gajmbogii, ( Lat .) Gomme Gutte, (Fr.) Gutti, {Ger.) Th:j drug is a drastic purgative, and in quantity a vic ; lent poison. “ The deaths which have occurre from the use of enormous quantities of Morrison pills, are mainly ascribable to the gamboge con| tained in those medicines.” (Pereira.) It is hene of much importance, in medico-legal researches, t be able readily to recognise the presence of tlii drug. This may be done in the way describe under the head, Extract of Colocynth, (comp.) 1 GAMBOGIC ACID. Syn. Gambodic Acii Gamboge Resin. Prep. Digest gamboge in ethe; and evaporate. An orange or red-colored resu very soluble in ether and alcohol, giving an ap> preciable yellowness to 10,000 times its weigh; of the latter. With the caustic alkalis it form, dark red solutions, which are alkaline gambogr ates, from which the acid is precipitated uncbange by alkalis. Added to a solution of acetate of leac it throws down a yellow gambogiate of lead, anr from solutions of the salts of iron and copper, gam, bogiates of those metals. GARGLE. Syn. Gargarism. Gargarismf (Fr.) Gargarism a, Gargarismus, Gargarism i;m {Lot., from yapyapd,tiv, to gargle.) A gargle, or was); for the throat. Gargles are applied by allowing ij small mouthful to run as much as possible ove. the affected parts, by holding the head backwards; and breathing through it, by which means tin! liquid is agitated and its action promoted. Thej should not be swallowed. GARGLE, ANTISCORBUTIC. Syn. Gar; garisma AntiscorbutIcum. Prep. (P- Cod.) Bitj ter species 3j; boiling water §viij ; macerate j hour, strain, and add sirup of honey -;ij; antiscor-; butic tincture fj. GARGLE, ANTISEPTIC. Syn. G. Antisef ; GAR 329 GAS i m. Prep. (Fr. II.) Decoction of bark §vj ; i iphor 20 grs.; eal ammoniac 5 to 15 grs.; mix. ] putrid sore throat, &c. ARGLE, ASTRINGENT. Syn. G. As- ■ .oi:\s- Prep. I. (Collier.) a. Tincture of c-.s f3ij; honey 3 SS; water f§vj; mix. In re- j ition of the uvula and fauces. Honey 3iv ; tincture of myrrh 3iij ; powder- i ihun 3 ij: injusion of roses (co.) f^vss; mix. . iscptic and astringent. As last. I. (Dr. A. T. Thomson.) Infusion of roses Sjvij; i! !e sulphuric acid f 3j; tincture of catechu f 3vj; i lanum loiss; mix. For relaxation, of the ujla. II. (Sir A. Cooper.) Alum 3 ij; decoction of b ; j honey of roses §iss; mix. V. (U. C. H.) .To the last add alum 3 j ARGLE, COMMON. Syn. G. commune. I p. I. (E. H.) Water ^vj; nitre 3j ; honey of s Jj! niix. For ordinary sore throat. 1 . Instead of nitre use borax 5ij. ARGLE, DETERGENT. Syn. G. Deter- ?. Prep. (Dr. A. T. Thomson.) Nitre 3ij; v of roses f3iv; infusion of roses f^vss; mix. adannnatory sore throat. ARGLE, EMOLLIENT. Syn. G. emol- l is. Prep. (Buchan.) Althroa root 1 oz. ; figs water 1 quart; boil to a pint and strain, mlcent; soothing. ARGLE, MERCURIAL. Syn. G. IIv- WiiGVRi. G. Hydrargyri Bichloride G. Sue- 1 -Uti Corrosivi. Prep. (P. C.) Corrosive sub- lute 2 grs. ; barley water 1 pint; honey of roses mix. For syphilitic ulcers in the throat. ARGLE OF ALUM. Syn. G. Aluminis. ' >■ I. (P. C.) Alum 3 ij ; infusion of roses §vj; k-y of roses ; mix. . (Grant.) Alum §j ; tincture of myrrh 5 SS i, p 'erruint water f ^vij ; mix. Both the above are «• ngent, and used in relaxation of the uvula, i ARGLE OF BORAX. Syn. G. Boracis. F\o. (Fr. II.) Borax 3ij ; rose water f 5 vij ; ho- 111 yj- In thrush, &c. ARGLE OF CAPSICUM. Syn. G. Caf- 6: Prep. I. (St. B. II.) Capsicum 3iij; com- M salt |j; boiling water 1 pint; macerate for “ours, strain, and add distilled vinegar 1 pint. • (U. C. II.) Tincture of capsicum f 3j; wa- 5 v j 5 vinegar f§j ; mix. Used in ulcerated throat and scarlet fever. ARGLE OF CHLORIDE OF SODA. Syn. OD& Chlorinate. Prep. (Copland.) Liquor doride of soda f3xij; honey 3 SS; water f §vj ; In putrid sore throat and scarlet fever. ARGLE OF CHLORINE. Syn. G. Chlo- • Prep. (Fr. II.) Chlorine water yss; sirup r f^iv to f§vj ; mix. Used as the last. ARGLE OF CINCHONA BARK. Syn. U h.NGHONE. (For. Ho Decoction of cinchona 3i ; simple oxymel §j; mix. Antiseptic and “Vgent. ARGLE OF CYANURET OF MERCU- 1 Syn. G. Hydrargyri Cyanureti. Prep. ikrier.) Cyanurct of mercury 10 grs.; linseed I! e ;3 xx ; mix In the same cases as mercurial Pie, above. ARGLE OF HORSERADISH. Syn. G. oracle. Prep. (Collier.) Compound spirit 42 of horseradish ffj ; honey §ij; water fgiv; mix. A good gargle for scurvy of the fauces and pha¬ rynx, vulgarly called the inward scurvy. GARGLE OF MURIATIC ACID. Syn. G. Acidi Mifriatici. G. Acidi Hydrochlorici. G. Spiritus Salis. Prep. I. (Guy’s II.) Muriatic acid 30 drops; honey of roses gij ; barley water fgvj ; mix. II. (St. B. II.) Red rose leaves 3ij; boiling wa¬ ter 1 pint; muriatic acid f3iss ; digest for 1 hour. In inflammatory sore throat. GARGLE OF MYRRH. Syn. G. Myrrile. Prep. (P. C.) Tincture of myrrh 3 SS j honey of roses §iss ; lime water f^vj ; mix. GARGLE OF NITRE. Syn. G. Salis Ni- tri. G. Nitri. G. Potass as Nitratis. Prep. Nitre 3ij; honey or sirup 3iv or 3v ; rose-water f^vj ; mix. In inflammatory sore throat. GARGLE OF OAK BARK. Syn. G. Quer- cus. G. Corticis Quercus. Prep. I. Oak bark 3ij; boiling water fjvj; macerate 1 hour and strain. II. To the last add alum 3 ss, and oil of vitriol 15 to 30 drops. Both are used in relaxation of the uvula. GARGLE OF PELLITORY OF SPAIN. Syn. G. Pyrethri. Prep. I. (P. C.) Pellitory root 3iv ; water jxvj; boil to f^viij, and add liquor of ammonia 3ij. II. (Swediaur.) Infusion of pellitory 1 pint ? vinegar §iij ; sal ammoniac 5 iij ; mix. GARGLE OF ROSES. Syn. G. Ros.e. G- Rosarum. Prep. (Kendrick.) Conserve of roses §iij ; boiling water §xvj; infuse 1 hour; add di¬ lute sulphuric acid 3ij, and strain. Antiseptic; astringent. GARGLE OF VERDIGRIS. Syn. G. 33ru- ginis. Prep. (Guy’s II.) Oxymel of verdigris 3iv; honey of roses §ij ; barley water f^iiiss; mix- Used as a detergent for ulcers in the throat. If swallowed it will produce violent vomiting. The addition of 2 -^ oz. of water to the above, forms a gargle sufficiently strong for most cases. GARGLE OF VINEGAR. Syn. Oxymel Gargle. G. Aceti. G. Acidi acetici. Prep. (St. B. II.) Barley water f^xij ; acetic acid fgiss honey 3vj; mix. Antiseptic. For ordinary sore throat. GASCOIGNE’S POWDER. Syn. Pulvis Gascoigni. Prep. Powdered crabs’ claws 1 lb.; oriental bezoar 1 oz. ; mix. When made into balls it forms Gascoigne’s Balls. This powder was once held in great repute as an absorbent, &c.; it is, however, 110 better than the less costly prepared chalk of modern pharmacy. GARNET. Syn. Granat, (Gcr.) Grenat, (Fr.) The finest specimens of noble garnet are brought from Pegu, and according to chemical analysis consist of 42{} of silica, 20|j of alumina, 3-1$ of lime, and 4§ of protoxide of iron. GARNET, FACTITIOUS. Prep. Purest Yvhite glass or paste 2 oz.; glass of antimony 1 oz.; powder of cassius and black oxide of manganese, of each 1 gr.; mix and fuse. (See Gems, Fac¬ titious ; Paste, Enamels, and Foils.) GAS. Syn. Gas; Gaz, (Fr.) Gaz, ( Ger ., from Geist, Teutonic, air or spirit.) Any aeriform or permanently elastic fluid, excepting the compound of oxygen and nitrogen, constituting atmospheric GEL 330 GEL air. The principal gases are oxygen, hydrogen, nitrogen, carbonic acid, carbonic oxide, carbureted hydrogen, ammonia, and sulphureted hydrogen. All of these are noticed in their alphabetical order, as well as several others of less importance. (See Index.) GAS, COAL. Syn. Light Gas. Obtained from coal by distillation in iron cylinders or retorts. This gas is a compound of carbureted and bicarburet- ed hydrogen, more or less pure ; its value for the production of light depending on the latter. Good coal gas ought to contain 13$ by measure of bicar- bureted hydrogen, and have a sp. grav. of ‘650, air being 1 ; but, as prepared at the gasworks, it varies from about *550 to "420. The poorest gas made in England is that of the metropolis, which has the sp. grav. -412, and the best is that made by the “ Liverpool New Gas Company,” which lias the sp. grav. "580. (Hedley.) It has been pro¬ posed to increase the illuminating power of ordi¬ nary coal gas, by passing it through sponges, or over trays containing mineral naphtha ; and a pat¬ ent'has been taken out for this purpose. It thus imbibes a portion of tiie liquid, and burns with in¬ creased brilliancy. The method of saturating the gas with the liquid hydrocarbon is as follows:— The apparatus consists of a brass reservoir or chamber attached to the end of the gas-pipe, near the burner. This reservoir may be in the shape of an oil-flask, made air-tight, with a screw-joint, or other means of supplying any highly volatile oil, turpentine, or mineral naphtha, and should be kept about half full. Into this reservoir the gas- pipe ascends a little above the surface of the oil; a very small jet-pipe of gas, regulated by a stopcock, is branched oft below this chamber, to supply a mi¬ nute flame, so as to cause a sufficient evaporation irom the oil to unite with the gas in the flask re¬ ceiver. The whole is of course surmounted with the usual burner and lamp glass.” (W. T. Nay¬ lor.) } GELATIN. Syn. Gelatina, (Lat.) Gal- lert, Leim, ( Ger .) Gelatine, (TV.) Animal jelly or gelly. When the organic tissue of the bones, tendons, and ligaments, the cellular tissue, the skin, and the serous membranes are boiled in water, they are converted into gelatin. Glue and size are coarse varieties of this sub¬ stance, prepared from hoofs, hides, skins, &c.; and ' s a purer kind, prepared from the air- bladders and some other membranes of fish. Gel¬ atin is soluble in water, and its solution, on coolino-, forms a tremulous and transparent jelly; hence the name, from gelu, ice. With tannin it forms leather, and when acted on by sulphuric acid it yields glycicoll, or gelatin sugar, and when treated with alkalis it yields glycicoll and leu - cine . As an article of diet, gelatin is highly nutritious when combined with other food abounding in pro¬ teine matter, but alone, it appears that, notwith- standing the opinion of ages to the contrary it is incapable of supporting life. The commenda¬ tion of it as an alimentary substance has been too general and lavish, and has led to its employment as an article of diet for the sick, in cases in which it is manifestly improper. “ Gelatin may be con¬ sidered as the least perfect kind of albumipous (?) matter existing in animal bodies; intermediate as it were, between the saccharine principleo! plants, and thoroughly developed albumen, n deed, gelatin in animals may be said to bijhi counterpart of the saccharine principle of pl.-is it being distinguished from all other animal |h stances by its ready conversion into a sort on. gar, by a process similar to that by which si) 4 may be so converted.” (Prout.) The ultifte composition of gelatin is 47 - 88$ of carbon, '1$ of hydrogen, 27-21$ of oxygen, and 16-90$ o . trogen, (Gay Lussac and Thdnard ;) that of sm is 43‘265§ of carbon, 6-875$ hydrogen, and49’i J) of oxygen, (Berzelius;) that of albumen 5ll.j of carbon, 7-530$ of hydrogen, 25-81$ of oxyi and 15.05$ of nitrogen, (Brande.) The simil' v of composition between the first and third oliie above substances, will be readily recogniseiiiy the reader, but this similarity does not convey|;o properties; gelatin, in reality, more nearly re)i- bling sugar than albumen. It has none oiii* properties of a compound of proteine. It lie r yields proteine, when acted on by potassa.hr does it produce a purple color with hydroclj C acid. It therefore does not contain proteine. (■- big.) Animals fed exclusively on gelatin dipt starvation. For as gelatin contains no protei. il cannot yield albumen, fibrine, or caseine, > stances necessary to the composition and suj|'t of animal bodies. Blood cannot be produced |n gelatin alone ; for it does not contain its mos sential ingredient. But when mixed icith erf food, especially compounds of proteine, or •• stances abounding in albumen, caseine, or fib “■ gelatin may be useful as an aliment, and s|* directly to nourish the gelatinous tissues. (Liifi Animal Chem.) Hence gelatin is a fitting In¬ stance to form part of the diet of convalesce as it conveys nutrition directly to these tiss s without tasking the diminished powers of lit ’ r its conversion ; but its use should be accompa d by a proper quantity of azotized animal foo-jo supply the elements to the blood, for the sufjt and increase of the muscular tissue, or fleshy • tion of the body r . In France the gelatin of b 8 is extracted and employed as a part of the diiia hospitals with the best effect, materially abi- ing the period of convalescence; but when g; :1 alone all animals soon become disgusted witil ■> and die if not supplied with other food. (D,- cet.) Tests. Gelatin is easily recognised by its s - tion when moderately strong, gelatinizing afl cools, and by tannin (infusion or decoction! 1 galls) precipitating it from its dilute solution 1 an insoluble form, which, when dried, assumes 8 appearance of over-tanned leather. GELATIN, ANIMAL. The substance i under this name is made of the inferior k'ndi isinglass, the gelatin of bones, or that obtai, from the skins of animals. GELATIN, BONE. Obtained from be 5 by coction with water, under pressure; or 1 crushed bones, by macerating them in murij' acid to extract the phosphate of lime, wasljj the remaining gelatinous mass in cold water, solution in water by boiling. Very excell “ Gelatin has even been extracted from bones. A soup was prepared from one ot | bones of the great mastodon, by the prdfet of | GEM 331 GEM f Ihe departments of France.” (Pereira, Mat. led., ii. 1863.) GELATIN, FRENCH. Syn. Cake Gela- in. Gelatin done up into small thin cakes, like ic finer sorts of glue. The red is colored with le juice of beet-root, the green with the juice of tillage, and the blue with sulphate of indigo or le juice of blue berries. GELATIN, PATENT, (NELSON’S.) Ac- trding to Mr. Nelson’s specification, this article obtained from glue-pieces, freed from hair, wool, 'sh, and fat; but from the large quantities of ferior isinglass which that gentleman buys, it a natural conclusion that it is principally, if not liolly formed of the latter substance. There are '0 qualities of this article manufactured by Mr. clson, viz., first quality, or opaque gelatin, id a second quality, or transparent gelatin. GELATIN BRUT. From the skulls of oxen, e spongy insides of the horns and ribs, and from veral other soft bony parts, by washing them in iter, digesting in an equal weight of muriatic id of 6° Baumo, in cold weather, and 4 or 5° summer, for 10 days, then in acid of only 1° B. ' 24 hours longer; afterwards soaking and wash- ( in successive portions of cold water until all y acid is washed out, adding an ounce of carbon- > of soda to the last water. Product. 25 to ^ of gelatin brut. Used to make glue, and len prepared by solution in water, clarification, d skimming, for soup. Any kind of bones may treated in the same way. GELATIN BRUT FIN. From the skulls, de-bones, and shank-bones of sheep, (the ends ng cut off, and the bones cut down the middle remove the fat,) by steeping them in muriatic d, as above, (see Gelatin Brut,) then in boiling ter for a few minutes, wiping them carefully, ing them, shaking them together in a bag to love the internal pellicle, cutting them across into dice to disguise them, and finally dipping m in a hot solution of gelatin to varnish them, “d to make soup, keeps better than the cakes portable soup; and when less carefully pre- red, used also to make carpenters’ glue for fine fk. The muriatic acid obtained by distilling ‘ with oil of vitriol in iron cylinders is less fit 1 this purpose than that of the manufacturers of ' bonatc of soda, as being apt to give it a bad “■.e. EMS. Syn. Jewels. Gemmf.s, (Fr.) Gem- , (Lat.) “ Gems are precious stones, which, their color, limpidity, lustre, brilliant polish, ity, and rarity, are sought after as objects of Ms and decoration. They form the principal J U l °f the crown jewels of kings, not only from r beauty, but because they are supposed to •prise the greatest value in the smallest bulk ; a diamond, no larger than a nut, or an acorn, % be the representative sign of the territorial T* e of a whole country, the equivalent in com- ®*cial exchange for a hundred fortunes, acquired Dievere toils and privations. Among these beau¬ ty minerals mankind have agreed in forming a * ct clq^s, to which the title of gems or jewels b been appropriated ; while the term precious •tie is more particularly given to substances v ch often occur under a more considerable vol- ty than fine stones ever do. Diamonds, sap¬ phires, emeralds, rubies, topazes, hyacinths, and chrysoberyls, are reckoned the most valuable gems; crystalline quartz, pellucid, opalescent, or of various hues, amethyst, lapis lazuli, malachite jasper, agate, tf-c., are ranked in the much more numerous and inferior class of ornamental stones.” (Ure’s Diet, of Arts, &.c.) Tests. I. (By electricity.) The diamond, when rubbed either in the rough or polished state, ex¬ hibits positive electricity ; quartz, the only sub¬ stitute that possesses much hardness, on the con¬ trary, becomes negative. When exposed to the sun or the electric spark, the diamond becomes phosphorescent. The topaz also acquires positive electricity by friction. II. (By the hardness.) From the difficulty of applying this test it is of less value to ordinary persons than appears at first sight. Paste or fac¬ titious gems may however be readily distinguished in this way. (See the table below.) III. (By the specific gravity.) This is the only simple method of testing gems that may be termed accurate, but it is inapplicable to them when mounted. As, however, most of them are dis¬ mounted when offered for sale, or are so set that they may be readily dismounted, it should be al¬ ways had recourse to before making a considerable purchase. For this purpose, it is only necessary to take the weight, first in air and then in water, by means of a small and accurate hydrostatic balance. (See Specific Gravity.) Table of the relative Hardness and Sp. Gr. of the principal Gems and Precious Stones, as well as some other Minerals. Substances. Hard- ness. Specific gravity. Diamond from Ormus. 20 3’7 “ (pink). “ (bluish). 19 34 19 33 (yellowish). 19 33 “ (cubic). 18 32 Ruby. 17 42 “ (pale, from Brazil). 16 35 Sapphire (deep blue). 16 3'8 “ (paler). 17 3'8 Topaz. 15 4'2 li (whitish). 14 3'5 “ (Bohemian) . 11 2‘8 Ruby (spinelle). 13 34 12 2-8 Garnet. 12 44 Agate. 12 2-6 Onyx. 12 2'6 Sardonyx. 12 2'6 Amethyst (occidental). 11 2'7 Crystal. 11 2-6 Cornelian. 11 2'7 Jasper (green). ‘ (reddish yellow). 11 27 9 2‘6 Schoerl. 10 3-6 Tourmaline. 10 3’0 Quartz. 10 2‘7 Opal. 10 2'6 Chrysolite. Zeolite. 10 37 8 24 Fluor. 7 3*5 Calcareous spar. 6 2'7 Gypsum. 5 23 Chalk. 3 2’7 Glass.*.... 2 3:3'62 “ (plate). 25:26 “ (crystal or flint). 3 0:3 616 This table is taken from Dr. Ure’s * Dictionary of Arts, Manufactures, and Mines.’ The relative GIL 332 GIL hardness of the different substances is measured by the power they possess of cutting or scratching other substances. GEMS, FACTITIOUS. These are made of very pure, fusible, transparent and dense glass, usually termed paste or strass, which is mostly formed of oxide of lead, potassa and silica, with small quantities of other ingredients to increase the brilliancy and clearness. The tints are im¬ parted by the addition of metallic oxides. The beauty of artificial stones and gems, depends upon the tint of the real stones being exactly imitated, and upon proper care and skill being exercised in the cutting, polishing, and setting of them in their cases. All the colored glasses, and enamels, may be worked up into artificial gems. (See Enamels, Foils, Pastes, &c.) GENEVA. (From genicvre, juniper.) Hol¬ lands gin. (See Hollands.) GENTIANINE. A peculiar substance ob¬ tained by MM. Henry and Caventou from the root of the common officinal gentian, (gentiana lutea.) Prep. I. Digest powdered gentian root in ether for 2 or 3 days with agitation, filter, evaporate, dissolve in alcohol, filter, and again evaporate ; re¬ dissolve in alcohol or ether, filter, and crystallize. II. Digest gentian root (in powder) in ether for two days and nights, filter, evaporate nearly to dryness; add alcohol to the yellow crystalline mass thus obtained until it no longer becomes colored ; evaporate to dryness, redissolve in weak alcohol, filter, evaporate again to dryness ; dissolve in water, add some calcined magnesia, boil, filter, digest the sediment in ether, and evaporate. Remarks. Gentianino forms golden yellow crys¬ tals, scarcely soluble in water, very soluble in al¬ cohol and ether. It is a strong aromatic bitter, in doses of gr. ij ; the tincture is mostly used. Ac¬ cording to the researches of Trommsdorff and Le¬ conte, the above substance is composed of gentisin, gentianite, and sugar. GEN 1IANITE. The bitter principle of Gentian. It has not been obtained in a state of purity. It may be procured combined with a por¬ tion of sugar, by digesting the alcoholic extract of gentian in water, throwing down the gentisin with lead, passing sulphureted hydrogen through the liquid to remove any traces of lead, filtering and evaporating. It may be further purified bv diges¬ tion in ether. ° GENTISIN. Syn. Gentisic Acid. This is obtained from the alcoholic extract of gentian by digestion in water, and in alcohol, evaporatino- the tincture, and treating the residuum with ether By repeated re-solutions in alcohol it may be ob¬ tained under the form of pale yellow needles It forms salts with the bases. G IL mNG. Syn. Dorure, (Fr.) Vergoldung (Germ.) The art of covering the surfaces of bodies with a thin film of gold, for the purpose oi increasing their durability or improving their an pearance. & ^ GILDING, BOOK. The gilt letters i figures on the leather, cloth, and silk covers books, are formed by sprinkling or dusting fin powdered gum mastich over the surface to be p ed; an iron or brass tool bearing the design u its face is then heated to a proper temperati and pressed upon a piece of leaf gold, which slh ly adheres to it; the two are then transferred t l the cover, and the tool is gently pressed on it, b which means the mastich softens, and retains th gold. The loose gold and powdered mastich ar! then dusted off with a brush. The gold will ad here to leather without the use of mastich, but th! gilding is conceived to be more durable when it : employed. The edges of the leaves o f books and reams o paper are first cut perfectly smooth in the cuttin, press, and then thinly washed with a solution o; isinglass in weak spirit, or with a varnish made o; 4 parts of Armenian bole and 1 part of powdere sugar-candy, mixed up to a proper consistenc; with white of egg. The coating is allowed to dry and is then smoothed with a wet rag, after whic the gold leaf is applied and polished with the bur nisher. GILDING, BUTTON. This species of gild! ing has been already noticed. (See p. 149.) I shall, therefore, only remark here, that when th process is properly conducted, 12 dozen (1 gross of buttons, of one inch in diameter, may be pei fectly gilded on both sides with only 5 grains 0 ' gold. By an Act of Parliament, which I believ is still unrepealed, this is the smallest portion o; gold permitted to be used for a gross of buttons 0 | the above size, but a less quantity than 5 grains ij frequently employed. The mass of the finest kin of buttons, and other small articles, have, howeve during the last few years been gilded by means o. a solution of chloride of gold in bicarbonate of pc tassa. (See Elkington’s Patent Gilding.) GILDING, BURNISHED. This is princi; pally applied to the frames of pictures and mirror, and to similar objects. It is performed by giviu the wood, first, a coating of good size, and nex several successive coats of size thickened wit finely-powdered whiting, Spanish white, or plastCj of Paris, until a good face is produced; observing to let each coat become quite dry, and to rub ; perfectly smooth with fine glass-paper, before th application of the following one. When the propc ‘ face’ is obtained, the surface is thinly and evenl, gone over with gold size, and when this is neorl\ dry, the gold leaf is applied and afterwards bui! nished. GILDING, CHEMICAL. This term is aj plied to those methods of gilding in which the gol; adheres to the surface from chemical affinity, an not from the intervention of some glutinous sub stance. The latter method is called, by way o distinction, “ mechanical gilding.” GILDING, COLD. This is performed b softening, annealing, and polishing the article (copper or brass) to be gilded, and then applyin. the following powder by friction with a piece o, cork moistened with a solution of salt in water after which the work is burnished with a piece o! hematite or polished steel.— Powder : Pure gold i drs.; pure copper 1 dr.; nitro-muriatic acid 10 oz.: dissolve, imbue clean linen rags with the solution dry, burn them and carefully collect the ashei which contain the gold in a state of minute divisioi GILDING, DISTEMPER. This is* metho practised by the French, that resembles Burnisiie, Gilding, excepting in being vastly more compl; cated. This, as well as Burnished Gilding, is at plied to wood, plaster, and marble. GIL 333 GIL GILDING, ELKINGTON’S PATENT. Syn. Linnet's Process. Anglo-German Gilding. roc. 1. ( The Gilding liquid.) Fine gold 5 oz. iroy;) nitro-muriatic acid 52 oz. (avoirdupois;) solve by heat, and continue the heat until red | yellow vapors cease to be evolved; decant the far liquid into a suitable vessel; add distilled rter 4 gallons; pure bicarbonate of potassa 20 k; and boil for two hours. *** The nitro-mu- |itic acid is made with pure nitric acid (sp. gr. 45) 21 oz.; pure muriatic acid (sp. gr. 1T5) 17 .; and distilled water 14 oz. 2. (The Gilding.) The articles, after being per- itly cleaned from scale or grease, and receiving proper face, are to be suspended on wires, dipped o the liquid boiling hot and moved about there- when, in from a few seconds to a minute, de¬ eding on the newness and strength of the liquid, e requisite coating of gold will be deposited on sm. By a little practice the time to withdraw 3 articles is readily known; the duration of the mersiou required to produce any given effect tdually increases as the liquid weakens by use. hen properly gilded, the articles are withdrawn •m the solution of gold, washed in clean water, d dried ; after which they undergo the usual eration of coloring, &c. (See Gilding, wash.) dead appearance is produced by the application the articles of a weak solution of nitrate of mer¬ ry previously to the immersion ; or the deaden- J may be given by applying a solution of the rate to the gilded surface and then expelling ; mercury by heat. (This process, though pat¬ ted by Mr. Elkington in England, and claimed his own invention, was in reality discovered d first practised by M. Bonnet, a foreigner.) tides thus gilded do not bear friction and the .'rations of being put in color, (raise en couleur,) well as those gilded by the mercurial process, or u by electricity. 4ILDING, FRICTION. This consists in the ilication, by friction, of gold in a minutely di¬ ed state, to the surface of the copper or brass, viously cleaned and brightened. (See Gilding, lo.) ULDING, GRECIAN. Proc. Sal ammoniac ; 1 corrosive sublimate, equal parts, are dissolved 1 nitric acid, and a solution of gold made with D menstruum; after slight concentration the 1 fid is applied to the surface of silver, which im- jjdialcly becomes black, but on being heated ex- ijits a gilded surface. WILDING, JAPANNER’S. This is done by 'jering the surface with oil size thinned with • its of turpentine, and then gently daubing on fjd powder with a puff of wash-leather. This the appearance of frosted gold. (See Gild- 1 Powder.) •ILDING, LEAF. This term is applied to l : gilding of paper, vellum, &c., by applying gold to the surface, previously prepared with fpating of gum-water, size, or white of egg. It Usually finished with an agate burnisher. 4ILDING, LETTER. The letters of sign- yds and similar ornamental gilding for outdoor V ;'k, is done by first covering the design with yel- I °r gold-color paint, then with oil gold size, and v ‘n this is nearly dry applying the leaf-gold, 0 ‘rving to shield it properly from the wind, lest it be blown away or become crumpled before be¬ ing properly attached. This gilding is usually varnished. GILDING LIQUOR. Syn. Gilder’s Pickle. Prep. Alum and common salt, of each 1 oz.; purified nitre 2 oz.; water \ pint; used to impart a rich color to gold surfaces, principally trinkets. Its application should not be too long continued, as it dissolves a small portion of the gold. For common purposes it is best used diluted with water. GILDING METAL. The metal employed for gilding is usually brass, or a mixture of brass and copper. The following alloys have been re¬ commended :— I. Copper 6 parts; brass 1 part. II. Copper 4 parts ; Bristol brass 1 part. III. Copper 13 parts; old Bristol brass 3 parts ; tin 14 parts. GILDING OF LEATHER. The finer class of leather gilding has been already noticed under Book Gilding. For common work, silver leaf is usually applied to the surface, previously covered with size or white of egg, and after being burnish¬ ed down and dried is covered with gold-colored lacquer. Tinfoil is frequently employed for in¬ ferior work, or such as is not required to be elastic. GILDING, OIL. This species of gilding may' be divided into several operations.—1. The surface is prepared by a coating of whitelead in drying oil. —2. Another coat is given, made with calcined whitelead or masiscot ground in linseed oil and tur¬ pentine ; 3 or 4 coats of this mixture are often given, observing to carefully smooth olF each coat with pumice or shave grass before the application of the following ones.—3. The Gold Color, or paint, is next applied. It is usually very adhesive gold size, or the bottom of the pot or dish in which painters wash their brushes. For this purpose it is thoroughly ground and strained.—4. When the gold color becomes partially dry and sufficiently tenacious, the gold-leaf is applied and pressed on with a wad of cotton, wood, or a soft brush.—5. A thin coat of spirit varnish is now given, and the object is cautiously passed over a chafing dish of charcoal, observing to avoid stopping the motion of the piece while doing so, as it would then be¬ come discolored and blistered. The work is usual¬ ly finished off with a coat of pale oil varnish. For outdoor gilding, the whole of the varnishing pro¬ cess is generally omitted. This species of gilding is applied to woodwork, plaster, metal, &c. GILDING OF POLISHED METALS. I. Polished iron and steel may be readily gilded by applying an ethereal solution of gold to the surface with a camel-hair pencil. The ether flies off and leaves the surface coated with gold; it must then be polished with a burnisher. In this way, any fancy device or writing may be executed on steel or iron. This species of gilding is not, however, so durable as the following:— II. Apply gold leaf to the surface of polished iron, steel, or copper, heated to a bluish tint, press it on gently with the burnisher, avoiding breaking or injuring the gold ; again expose it to a gentle heat, and repeat the process with fresh leaves of gold, until the gilding has acquired a proper thick¬ ness ; then let it cool and palish it with the bur¬ nisher. (See Gold, Liquid.) GILDING OF PORCELAIN, GLASS, &c. GIL 334 GIL This is performed by b’ending powdered gold with gum water and a little borax* and applying it by means of a camel-hair pencil; the article is then heated sufficiently hot in an oven or furnace, by which means the gum is burnt, and the borax vitrifying cements the gold to the surface. When cold it is polished off with a burnisher. Names, dates, or any fancy device may thus be perma¬ nently and easily fixed on glass, china, earthen¬ ware, &c. GILDING OF SILK, &c. Silks, satins, woollens, ivory, bone, may be readily gilded by immersing them in a solution of nitro-muriate (terchloride) of gold, (1 of the salt to 3 or 4 of wa¬ ter,) and then exposing them to the action of hydro¬ gen gas. The latter part of the process may read¬ ily be performed by pouring some diluted sul¬ phuric acid, or zinc or iron filings, in a bottle, and placing it under a jar or similar vessel, inverted, at the top of which the articles to be gilded are to be suspended. The foregoing experiment may be very prettily and advantageously varied as follows : — Paint flowers or other ornaments with a very fine camel- hair pencil, dipped in the above-mentioned solution of gold, on pieces of silk, satin, &c., and hold them over a Florence flask, from which hydrogen gas is evolved, during the decomposition of the water by sulphuric acid and iron filings. The painted flow¬ ers, &c. in a few minutes will shine with all the splendor of the purest gold. A coating of this kind will not tarnish on exposure to the air, or in washing. GILDING OF SILVER. Silver is usually gilded by brushing it evenly over with an amalgam of gold, submitting it to heat and burnishing. (See Gilding, Wash.) GILDING POWDER. Syn. Gold Powder. Gold Bronze. Prep. I. Heat an amalgam of gold until the mercury be all volatilized. If the quantity be considerable, the process should be so conducted as to save the mercury. II. Dissolve gold in nitro-muriatic acid, then precipitate it with a solution of pure protosulphate of iron; wash and dry the powder. A good pro¬ cess. III. Grind gold leaf with honey by means of a stone and muller, until reduced to an impalpable powder, then wash away the honey and dry the gold. Uses, tyc. Powdered gold is employed in gilding by the japanners and by artists. It is either sold in powder or made up into shells. (See Gold Powder.) GOLD SHELLS. The previous article ground up with gum water, and spread upon the insides of shells. Used by artists. GILDING SIZE. Syn. Gilder’s Size. Gold Size. Gold Color. Prep. I. (Oil size.) Drying or boiled oil thickened with yellow ochre, or calcined red ochre, and carefully reduced to the utmost smoothness by grinding. It may be thinned with oil of turpentine. Improves by age. Used for oil gilding. II. ( Water size.) Parchment or isinglass size, mixed with finely-ground yellow ochre. Used in burnished or distemper gilding. GILDING, TALBOT’S PATENT. By this process, gilding, silvering, and platinizing are per¬ formed by adding a solution of gallic acid in water ether, or alcohol, to a solution of gold, silver o platina, and immersing therein the metallic sub : stances to be gilded, which must be allowed to re! main immersed until sufficiently coated. The ar tides must be well cleaned and polished befortl being placed in the solution. GILDING, THREAD. Gold thread is mere! ly a thread of yellow silk covered with a very thii flatted wire of gold, by means of a properly ari ranged revolving wheel. GILDING, VARNISH. This is oil gilding applied to equipages, picture-frames, furniture, &c.| the surface being highly varnished and polisheij before it receives the size or gold color ; and afteij the gilding has become quite dry, a coat of spiri; varnish, fumed with the chafing-dish as above, is ap; plied, followed by 2 or 3 coats of the best copal var nish, after which the work is carefully polished witl| tripoli and water. (See Furniture, Varnished.) | GILDING VARNISH. Syn. Gilder’s Var nish. Gilder’s Wax. Prep. Beeswax 4 oz. verdigris and sulphate of copper, of each 1 oz. j mis II. Beeswax 4 oz.; verdigris, red ochre, ani : alum, of each 1 oz.; mix. Used to give a re< gold color to water-gilding. GILDING, VOLTAIC. Gilding by the mois way ; or by communicating a negative electrii state, by means of a feeble hydro-electric curren; to the metal which is sought to be gilded, and whicl-j is immersed in a dilute solution of gold. Proc. I. Pour a neutral solution of chloride olj gold, containing not more than from J to 1$ of, gold into a glass cylinder, whose lower extremity is hermetically closed with moistened gut-skin, am, introduce the cylinder into a vessel which containj some water very slightly acidulated with a fev drops of sulphuric acid. The cylinder should b< supported so as to prevent its lower surface from resting immediately on the bottom of the large vessel. It is necessary to carefully clean, or ever polish, the surface of the metal, whether of silvei or brass, that we desire to gild, lest a portion of J should be left ungilt. To attain this end, it L sometimes advisable to place the metal for a fev; moments in contact with zinc, in dilute sulphuri'i acid, so that hydrogen may be disengaged on it surface ; after which it must be well washed. It order to gild an object, it must be fixed or suspen ed by a platina wire, to the other extremity o which is attached a plate of zinc ; this done, plung the article to be gilt in the solution of gold, and tb; zinc plate into the acidulated water. The of the electric current may be moderated at will by immersing more or less of the zinc plate, s that no hydrogen may be disengaged, and in I case the chloride of gold is alone decomposed After a minute, the article to be gilt is withdrawn wiped dry with a fine linen cloth, rubbed a iittiej and again immersed. After two or three immerj sions the metal will be found to be sufficien j gilded. (M. de la Rive.) . I II. (Process of M. Louyet.) This consists ji employing a strong solution of bisulphuret of go 1 in cyanuret of potassium and a powerful elec n | current. The bisulphuret is prepared by ei *1 passing sulphureted hydrogen through a so u 1 j of bichloride of gold, or by adding to a solution a the latter another of hydrosulphuret of animoi j GIL 335 GIL c precipitate is collected in a filter, washed eral times with warm water, and is then dis- ed in a concentrated solution of cyanuret of assiuin, by passing the solution through it, mkled on a paper filter, until the whole is dis¬ ced, which is known by the paper becoming de- jred. The filter should then be washed with ter to extract the adhering solution of gold, and i water may be kept for a future operation. The jtion of gold should be kept in a well-closed sel when not intended for immediate use. This ition is not decomposed by silver, copper, or ss, by simple contact. The electric current is duced by the use of voltaic couples, varying in lensions according to the surface to be gilded. >late of copper, 12 to 16 centimetres square, is t into the form of one of the double plates of •llaston’s pile, in the central space of which is ced a plate of amalgamated zinc of only half the ■ of the copper plate, and entirely covered with iece of coarse cloth, to prevent contact between two metals. Two copper wires are soldered lie two superior angles of the zinc plate, and i similar wires are also soldered to the middle each of the faces of the copper plate. The es from the negative element (which are rather t) are connected with the copper, brass, bronze, liver article, which it is desired to gild, placed i glass or porcelain decomposition cell, in a sim- mannerto the connection at the other end, and extremities of the positive wires are so ar- ged as to make them alternate with the pre- ing. The decomposition cell is then nearly !d with the solution of gold, and the battery ex- d by water strongly acidulated with equal parts litric and sulphuric acids. At the end of'5, 10, i or 30 minutes, the article is withdrawn, washed >ure water, and dried. It is then again iin- 'sed, and the withdrawal, washing, and reim- ■sion repeated, until it has received a sufficiently k coating of gold. To increase the solidity of ; gilding, the article when withdrawn the first ji, and after being washed and dried, may be 'loiitted to a heat of 250° to 300° C., and after ing again becomo cold, reimmersed in the de¬ position cell as before. according to M. Louyet, articles are more beau¬ ty gilded in this way, when the electricity is ’{ally distributed over their surface. This he ef- 'js by terminating the poles of the voltaic couple ' -everal reophori, of which all those from the 1 ative element are placed in contact with differ- points of the perimeter of the object to be gild- the positive reophori being equal in number, 1 at the same time arranged to correspond with I;negative ones ; but a small interval is preserved *'reen them. After the pieces are gilded they L j“ put in color,” by which their lustre and beauty ' brought out. This is done by either steeping •iu in the gilding liquor or pickle, before de- * ied, or by covering them with a layer of gild- wax and heating them. In the above way, 1 w, brass, bronze, silver, iron, lead, tin, steel, 1 platinum may be gilded. II. ( Process of M. Ruolz.) This process con- 1 in decomposing, by means of a constant bat- * > a solution of cyanide, chloride, or potassio- ; ride of gold in cyanide of potassium, or red or f prussiate of potash, a solution of soda-chlo¬ ride of gold in carbonate of soda, or of sulphuret of gold in neutral cyanide or sulphuret of potassium. M. Ruolz also silvers in the same way. IV. (Process of Mr. Elkington.) 31 grammes and 25 centigrammes of gold converted into oxide ; 5 hectogrammes of cyanuret of potassium; water 4 litres ; boil for half an hour in glass or porcelain. This solution is used with a constant battery. It gilds very quickly, especially when boiling. (M. Dumas.) V. (Process of Mr. Walker.) Gilding and sil¬ vering have been hitherto accomplished by the use of a single cell, and, therefore, at the expense of a salt of gold or silver. These salts are troublesome to prepare, and are expensive ; and therefore if the anions would combine with gold and silver anodes, the operations of plating and gilding might be ren¬ dered more simple, more sure, and more economi¬ cal. This may be effected by dissolving the neu¬ tral oxides of silver and of gold, or the chloride of gold, each in a solution of cyanide of potassium, and electrolyzing the solutions respectively with a silver and a gold anode. After a few seconds of action deposites are obtained; the articles are re¬ moved and polished, and reimmersed, according to the thickness required. The cyanogen, released at the anode, combines with it, whether it be silver or gold, and destroys a portion, equivalent to that deposited at the cathode ; and thus the strength of the solution is maintained, and the expense of the operation is reduced to a minimum. The deposi¬ tion is effected in glass cells, and thus the eye can detect the regularity of the process. The anodes are gold and silver wire, or plate, which are sus¬ pended in the decomposition cell, and connected with the positive element of the battery, like the pieces of copper, d d, in the engraving at p. 262 (Proceedings of the Lond. Elect. Soc., Sept. 21, 1841.) The solution of gold mentioned in the other processes, may also be employed with gold anodes, and will thus be rendered more constant and convenient. Remarks. It is necessary to carefully scour the surfaces of the articles to be gilded, as the slightest layer of oxide or grease would prevent the adhe¬ sion and equal distribution of the gold over the sur¬ face. M. Becquerel amalgamates the pieces for this purpose, by which the best effects of gilding, with respect to durability and solidity, are produced. The objects are simply immersed in a solution of protonitrate of mercury, and washed with a large quantity of water, then rubbed with leather, in or¬ der to diffuse the mercury ; and the immersions are repeated until the metal is equally diffused over the surface. If it be slightly spread without rub¬ bing, the surface remains tarnished; but if it be brushed it assumes a brilliant appearance. If the pieces thus prepared be steeped in the bath of cya¬ nide of gold and potassium, at a temperature of 77° to 86° F., and connected with a constant bat¬ tery in operation, in less than a quarter of an hour they will be gilded, either dead (matt) or shining, but of a matt equal to that of clocks, a quality dif¬ ficult to obtain by the ordinary process. If it be wished to give value to electro-chemical gilding, we must jointly employ both methods, and take mercury as a medium, but not in so great a quan¬ tity as in gilding by mercury. The temperature of the operation for bringing up the color is suffi¬ cient to drive off the inercnry, so that the advan- GIL 336 GIL tages are united of the combination of the gold with the copper, and of an almost unlimited thick¬ ness of gold. (Comptes Rendua, July, 1843.) The decomposition cell should be made of glass or porcelain, and preferably of the former, be¬ cause it admits more easily of the inspection of the process. It should also, for economy’s sake, be of such a form as to permit the objects to be gilded, to be covered with the smallest possible quantity of the solution of gold. In reference to the battery it may be remarked, that the feebler and more constant its action, the greater is the solidity of the gilding, and its degree of adhesion to the gilded surface. In many cases, however, comparatively powerful electro-currents are em¬ ployed, for the sake of expedition; but the process thereby becomes more difficult to manage with success. (See Electrotype, &c.) GILDING, WASH. Syn. Water Gilding. Mercurial do. Amalgam do. This consists in the application of a thin coating of amalgam of gold to the metallic surface to be gilded, and in the volatilization of the mercury by heat. It is the usual method of gilding articles of copper and its alloys, and possesses great beauty and durabili¬ ty, when properly executed. The process consists of several operations ; viz.— 1. {The amalgam.) Put 1 part of fine gold into an iron crucible, apply heat, and when faintly red add 8 parts of mercury, agitate with an iron rod, and when the whole of the gold is dissolved, pour it (cautiously) into an earthen vessel, con¬ taining water. The amalgam must be next squeezed in chamois leather to separate the run¬ ning mercury, and the latter must be preserved for a future operation, as it contains a portion of gold. The solid or semi-solid amalgam is then preserved for use. 2. ( The mercurial solution.) Dissolve 10 parts of mercury in 11 parts of aquafortis, (sp. gr. 1-33,) and dilute the solution with 25 times its weight of water. 3. ( Annealing .) The article of bronze, copper, or brass is prepared by setting it among burning charcoal or peat, observing to heat it equally untd it acquires a cherry red color in the dark, when it is allowed to cool slowly In the air. 4. {The decapage or scouring.) The article is next soaked in water, strongly soured with oil of vitriol, and to which a little salt has been added, until the film of oxide is dissolved off or loosened ; it L then rubbed bright with a stiff brush, washed in clear water, and rubbed dry with clean sawdust or bran, when a very smooth dull surface is ob¬ tained, if the process has been well conducted. 5. {Application of the amalgam.) A fine brass wire brush {scratch-brush) is now dipped into the mercurial solution, next drawn slopingly over a lump of amalgam of gold, and then over the sur¬ face of the article to bo gilded, and this process is repeated until a sufficient coating of the amalgam has been thus given to the' alloy. 6. {The firing.) The article is now gradu¬ ally heated by exposing it to burning charcoal, during which time it is kept turning about to distribute the heat equally. WRen the amalgam is properly fused on the surface, the piece is with¬ drawn from the fire and rapidly brushed and- rub¬ bed over in every direction with a stiff long-haired brush, to equalize the surface; it is then agai slowly heated as before, until the whole of t, mercury is volatilized. During this time shod any defects be observed in the gilding, it is r ; paired by additional applications of the amalga! to such parts, without removing the piece fro; the fire. When the whole of the mercury is drive off, the piece is washed in vinegar and water, ail then in pure water. 7. {Epargner.) The parts of the piece that a! to be burnished are protected with a mixture Spanish white, sugar-candy, and gum, mixed lj with water; it is next dried and heated to expi any remaining particles of mercury, and the plunged while hot into water, acidulated wi sulphuric acid, washed, and dried. 8. {Burnishing.) This is done with buruithej of bloodstone or hematite, dipped into vinegar ail water, and skilfully rubbed backwards and foj wards, until a sufficient polish is produced. Tl piece is then washed in pure water, wiped wili soft linen, and dried over a chafing-dish of charco; 9. {Deadening.) The parts to be bumishi! are covered or protected as above, and then hea l ed until the protection becomes partially carbonizi and brown; the remaining surface is then coven over with a mixture of alum, salt, and nitre, ai the piece is again heated until the latter mixtu; runs and becomes glassy ; it is then withdraw; plunged into water, and the coating cleaned oti it is next washed in very weak nitric acid, then pure water, and lastly wiped, and dried in a stovi 10. {Coloring.) a. {Red gold color.) Tl article to be gilded, after being coated with tl amalgam, as in the 5th operation, is to be gent heated, and while hot, covered with gilder wax ; it is then “flamed” over a wood fire ai! strongly heated, during all which time it is kept a state of continual motion, to equalize the acticj of the fire on the surface. When all the comp ( sition has burned away the piece is plunged ini water, next cleaned with the scratch-brush at vinegar, and then washed and burnished. 1 bring up the beauty of the color, the piece is som>j times washed with a strong solution of verdigris ij vinegar, next gently heated, plunged while b'j into water, and then washed, first in vinegar, <; water soured with nitric acid, and then in pm water; it is lastly burnished, and again washt and dried.— h. {Or molu color.) Tiiis is given b covering the parts with a mixture of powdere| hematite, alum, common salt, and vinegar, ani applying heat until the coating blackens, whf; the piece is plunged into cold water, rubbed witj a brush dipped in vinegar, or water strong!, soured with nitric acid, again washed in put, water, and dried. During this process the par', not to be in “ or molu color” should be protected. Remarks. Great care should be taken by thj workmen at mercurial gilding to avoid the fume: as they exercise a most pernicious effect upon fir health. By the adoption of the furnace inventc by M. D’Arcet this evil is obviated, as the wholi of the volatilized mercury is carried off, and agai; condensed for further use. In this way the occu pation of the water-gilder is rendered as health as most other trades. It is to be regretted, how ever, that owing to the prejudices of the work me against these furnaces, and the indifference of th 337 GIN GIN isters on the subject, but few are employed, nigh their adoption offers considerable advan¬ ces as regards economy and health. GILDING, WIRE. Rods of silver are covered th gold leaf, of a thickness proportionate to the ality of the intended wire, and the compound r is theu drawn into wire in the usual way. le hundred grains of gold was formerly the vest legal quantity that could be employed for lb. (troy) of silver. The silver employed for ding in this country is usually alloyed with 10 12 pennyweights, and that in France with from to 6 pennyweights of copper. GIN. (From Genicvre, juniper.) Gin is flavored rn spirit. This liquor was originally wholly im- rted from Holland, and hence received the . me of Hollands, or Hollands Gin, and was a ■h, smooth spirit, chiefly flavored with juniper rries: hence the term Geneva, frequently ap¬ ed to it, of which the English monosyllable gin pears to be a corruption or diminutive. The uor at present known by this name, of British inufacture, is, however, a very different article that imported, and consists of plain spirit, flavored th turpentine, and very small quantities of cer- n aromatics. The thousand and one receipts • this article, which have from time to time en printed in books, produce a flavored spirit, aring no resemblance to the most esteemed rnples of English gin, and if possible, even more dike genuine Hollands. Any person may easily tisfy himself of the truth of this assertion by tual experiment. The cause of this incongruity Is arisen, chiefly from tho writers not being prac- ! ally acquainted with the subject, and from the 'inclination of well-informed practical men to lodge, gratuitously, what they conceived to be luable secrets. Hence the utter failure of any erupts to produce either gin or Hollands from 5 receipts usually published. The authors ap- ar to have all imbibed a juniper-berry mania, drably from the imbibition of their favorite bev- ige. Oil of juniper, in the hands of these jntlemen, appears to be a perfect aqua mira- is; it readily converts whiskey into gin, and .[parts the rich creamy flavor of Hollands to "n or molasses spirit. But theory and experi- ■nt sometimes disagree. In practice, it is found it the true flavor of foreign Geneva cannot be parted to spirit by juniper alone, and that Eng- h gin depends for its flavor on no such a sub- -iice. The following formula; may be regarded good specimens, but it is proper to remark, that lery distiller has his own receipt; hence the ghtly different flavor of the gin of different dis- ers. This arises from the use of more or less voring, or the addition of a small quantity of >ne aromatic, which exercises a modifying influ- ice on the chief flavoring ingredient. One point i ist be particularly observed, and that is, to avoid j excess of any flavoring. The most esteemed nples of gin are those that consist of very pure irit, lightly flavored. A creaminess and ooth.s'ess is given to gin by age, or the addition a little sugar; and a small quantity of caustic lassa is sometimes added to it, to render it biting i.v THE PALATE. Prep. I. Clean corn spirit, at proof, 80 gallons ; wly rectified oil of turpentine 1 pint; mix well 43 by violent agitation, add culinary salt 7 or 8 lbs., dissolved in water, 30 or 40 gallons; again well agitate and distil over 100 gallons, or until the “feints'’ begin to rise. Product, —100 gallons, 22 u. p., besides 2 gallons contained in the feints. If 100 gallons, 17 u. p., be required, 85 gallons of proof spirit, or its equivalent at any other strength, should be employed. II. Proof spirit, as above, 8 gallons ; oil of tur¬ pentine 1 to 1£ oz. ; salt 1 lb., dissolved in water, 3 or 4 gallons; draw 10 gallons, as before. 22 u. p. III. Clean com spirit 80 gallons ; oil of turpen¬ tine J to 1 pint; pure oil of juniper 1 oz. to 3 oz.; salt 7 lbs.; water 35 gallons; draw 100 gallons, as above. 22 u. p. IV. To the last add oil of caraway i oz.; oil of sweet fennel $ oz.; distil as before. V. To No. III. add essential oil of almonds 1 drachm, or less ; essence of lemon 3 or 4 drachms ; distil as before. VI. To No. I. add creosote 1 to 2 drachms be¬ fore distillation. VII. To No. III. add creosote 1 to 2 drachms before distillation. VIII. Proof spirit 80 gallons; oil of turpentine i pint; oil of juniper 3 oz.; creosote 2 drachms ; oranges and lemons, sliced, of each 9 in number ; macerate for a week, and distil 100 gallons. 22 u. p. Remarks. The oil of turpentine for this purpose should be of the best quality, and not that usually vended for painting, which contains resin and fixed oil. Juniper berries, bitter almonds, and the aro¬ matic seeds, may be used instead of the essential oils; but the latter are most convenient. Tur¬ pentine conveys a plain gin flavor,— creosote im¬ parts a certain degree of smokiness, — lemon, and other aromatics, a creaminess, fulness, and rich¬ ness. Gin may also be prepared by simple solu¬ tion of the flavoring in the spirit, but is of course better for distillation. If made in the former way, no salt must be employed. Tho gin produced by the above formula; is that denominated in the trade unsweetened gin, grog gin, &c.; but the gin as usually sold in the metropolis is a sweetened spirit, and hence is technically distinguished by the terms sweetened, or made up. In fact, the generality of gin-drinkers prefer the latter article, even though it be weaker and inferior, which it usually is ; as the addition’of sugar permits adulteration and wa¬ tering with greater case. Sweetened spirit can¬ not be easily tested for its strength, and is taken by the Excise at the strength which it is declared to possess by the dealer. To ascertain whether gin be sweetened or not, a little may be evaporated in a spoon, over a hot coal or a candle, when, if it be pure, it will fly off, and leave the spoon but little soiled ; but if, on the contrary, it has been sweet¬ ened, a small quantity of sirupy liquid, or sugar, will bo obtained, the sweetness of which will be easily recognised by tasting it. The whole of the casks and utensils employed for gin should be perfectly clean, and properly pre¬ pared, so as not to give color; as if this spirit merely acquires the palest colored tint, its value is lessened, and if much colored, it is rendered un¬ saleable. (See Casks.) When gin has once be¬ come much stained, the only remedy is to redistil I GIN v 338 GIN it; when it is only slightly stained, the addition of a few lbs. of acetic acid (P. L.) to a pipe, a spoon¬ ful or two to a gallon, or a few drops to a decan¬ terful, will usually decolor it, either at once, or as soon as it is mixed with water to make grog. (See Alcoholometry, Distillation, Hollands.) GIN, CORDIAL. This is gin sweetened with sugar, and slightly aromatized. Prep. Good gin (22 u. p.) 90 gallons; oil of almonds 1 drachm ; oils of cassia, nutmeg, and lemons, of each 2 drachms; oils of juniper, cara¬ way, and coriander, of each 3 drachms; essence of orris root 3 or 4 oz.; orange-flower water 3 pints ; lump sugar 56 to 60 lbs.; dissolved in wa¬ ter 3 or 4 gallons. The essences must be dissolved in a quart of spirit of wine, and added gradually to the gin, until the requisite flavor is produced, when the dissolved sugar must be mixed in, along with a sufficient quantity of soft water holding 4 oz. of alum in solution, to make up 100 gallons. When the whole is perfectly mixed, 2 oz. of salt of tartar, dissolved in 2 or 3 quarts of watei, must be added, and the liquor again well rummaged up, after which it must be bunged down, and allowed to re¬ pose. In a week or 10 days it will have become brilliant, and may be racked if required. Product. 100 gallons, about 30 u. p. It is usually permitted in the trade as 22 or 24 u. p. GIN, SWEETENED. Prep. Unsweetened gin (22 u. p.) 95 gallons ; lump sugar 40 to 45 lbs., dissolved in clear water 3 gallons ; mix well; add alum \ lb., dissolved in water 3 or 4 quarts ; rum¬ mage well for 15 minutes, then add salt of tartar 2 oz., dissolved in water, 1 or 2 quarts: again ruin- mage well, and bung down close. In a day or two it will be fine, and ready for sale or racking. Pro¬ duct. 100 gallons, at 26 u. p. This is usually permitted at 22 or 24 u. p., and this is also commonly done when the gin has been further lowered with water to 30 or 35 u. p. (See pp. 36 and 37.) GINGER BEER. Prep. I. Lump sugar 1 lb bruised ginger (from which the dust has been sif ed) | to 1 oz.; cream of tartar \ oz.; 1 lemo: sliced ; pour on them boiling water 1 gallon ; cov< up, and macerate until barely lukewarm, the strain, add yeast 2 oz.; work for 2 to 4 days, a< cording to the weather ; skim, strain through clea flannel, bottle, and wire down the corks. Exce lent; will keep well. II. As last; but use moist instead of lurr sugar. III. “ For the following excellent formula f< ginger beer I am indebted to Mr. Pollock, of Fer church-street-white sugar lb. xx ; lemon or lim juice f|xvnj; honey lb. j ; bruised ginger ?xvii water 18 gallons Boil the ginger in 3 gallons o he water for half an hour; then add the suva the juice, and the honey, with the remainder o the water, and strain through a cloth. When cole add the white of 1 egg, and f§ss of essence o lemon ; after standing 4 days, bottle. This yielc a very superior beverage, and one which will kee 2dEd an TiTm« h f TT (P r ira ’ s Ele,n - Mat Med ~d Ld., li. 1018.) Used as a refreshing drink i warm weather. s Flm.r N i r lh :RBR f AI 1' P / ep ' L (Dr ' Col 9 uho1 r lour 1 lb., carbonate of magnesia 4 oz. • ir add treacle £ lb.; moist sugar j lb.; melted bu 2 oz.; tartaric acid, dissolved in a little water, drachm ; make a stiff dough, then add powdere! ginger and cinnamon, (cassia,) of each 1 drachm grated nutmeg 1 oz.; set it aside for half an hob or an hour, and put it in the oven. It should m. be kept longer than two or three hours at the ut most, before being baked. This receipt produce superior thin gingerbread. II. Flour and treacle, of each 1 lb.; butter oz. ; carbonate of magnesia 1 oz. to 1£ oz.; ad spices, (ginger, cinnamon, nutmeg, allspice, Cay enne, corianders, &c., to taste ;) mix as last. /’*'! for baking in from four to six hours. III. Flour 2 lbs.; carbonate of magnesia £ oz. mix ; treacle 1£ lb.; butter 2 oz.; spice to palate tartaric acid £ oz. ; mix as above. Ripe for t/i oven in half an hour to one hour. IV. Instead of tartaric acid in the last form, usi| cream of tartar dissolved in water, 2 oz.; mix a last. Ripens in 40 or 50 minutes. V. Flour or fine pollard 1 lb.; treacle | lb. potash, dissolved in a little water, £ oz.; butter i| oz.; spice to palate ; mix as before. Takes sev i era l days to ripen; sometimes a fortnight. VI. To the last, after it has stood 1 or 2 days ; add volatile salt, (carbonate of ammonia,) dissolve!; in a little water, \ oz. May be baked at once. VII. Flour 6 lbs.; powdered ginger 2 oz. or ?i oz.; caraway seeds 1 oz.; (and other spices to palate ;) candied lemon and orange peels, of each 1 to 2 oz.; moist sugar and melted butter, of each; £ lb.; treacle 4 lbs.; volatile salt, dissolved in a little water, 1£ oz. to 2 oz.; mix as above. May be baked at once. The upper surface of this bread, is very dark and glossy. Remarks. The preceding may be either rolled! out into thin sheets and cut into cakes or nuts (gingerbread nuts) with the top of a wine-glass or canister, or may be formed into thick cakes. They require a pretty brisk oven; the thin varieties’ (nuts, &c.) must be baked crisp, without being burnt. The varieties called lemon gingerbread, caraway do., &c., have a perceptible predominance: of those flavoring ingredients. The addition of a little alum, dissolved in water, makes the bread both lighter and crisper, as well as ripen quicker.! This should not, however, be added until the whole of the other ingredients are made into a dough, when it may be well kneaded into the mass. GINGER CANDY. Prep. Coarsely powder¬ ed ginger 2 oz.; boiling water 1£ pints; macerate in a warm place for 2 hours, strain, and add it to lump and brown sugar, of each 7 lbs. Remarks. Ginger Drots are made in the same way, only using all lump sugar. GINGER, MOCK, (Preserved.) Prep. Cut off the stalks of lettuces just going to seed, and peel off the strings. Cut them in pieces 2 or 3 inches long, and throw them into water. After washing them, put them into sugar and water, mixed in the proportion of 1 lb. of sugar to 5 pints of water ; add to this quantity 2 largo spoonfuls of i pounded ginger. Boil the whole together for 20 ; minutes, and set it by for 2 days. Then boil it again for half an hour, and renew this 5 or 6 times | in the same sirup. Then drain the stalks upon a ; sieve and wipe them dry ; have ready a thick sirup | boiled, and made strong with whole ginger. Pour it upon the stalks boiling hot; boil them in it twice i I GLA 339 GLA hrice, or until they look clear and taste like the st India ginger. 1LASS. Syn. Vitrum, ( Lat.) Verre, (Fr.) \s, ( Ger .) A transparent, insoluble, and brittle stance, formed by the union of the silicic acid h a metallic oxide. Hist. The date of the invention and the early ory of the manufacture of glass are involved in siderable obscurity. According to Pliny, it finated from the following accident: A mer- : .nt ship, laden with natron, being driven upon coast of the mouth of the river Belus, in tem- tuous weather, the crew were compelled to k their victuals ashore; and having placed ips of the natron on the sand, as supports to the |tles, found, to their surprise, masses of transpa- t stone among the cinders. Considering the des that have led to the most important discov- is, this anecdote is very probably founded in th. The Phoenicians were the earliest manu- turers of glass, and long held an exclusive com- tree of this article ; afterwards Alexandria and on became celebrated for the same manufac- |e. (Pliny, Strabo.) Glass was employed by Romans for windows, and for various other poses, as specimens discovered among the ruins Herculaneum amply testify. “ The Phoenician cesses seemed to have been learned by the isaders, and transferred to Venice in the 13th itury, where they were long held secret, and ned a lucrative commercial monopoly.” (Ure’s •t. of Arts, &c.) The manufacture of window $8 was not introduced into England until the Idle of the 16th century, and was soon followed that of Flint Glass. During the ensuing 80 90 years, this art acquired great perfection in > country; and at the present day, the different ieties of glass of English manufacture are equal any in the world. Even plate glass is now dc in England that is fully equal to the best dgn. GLASS, BOTTLE. Prep. I. (Dark green.) sed glauber salts 11 lbs.; Soaper’s salts 12 lbs.; ste soap ashes £ bushel; silicious sand £ cwt.; ss shimmings 22 lbs.; broken green glass 1 cwt. 1 £ cwt.; basalt 25 lbs. to £ cwt. II. ( Pale green.) a. Pale sand 100 lbs.; kelp lbs.; lixiviated wood ashes 1 £ cwt.; fresh do. lbs. ; pipeclay f cwt.; cullet or broken glass 1 t. ’>■ Yellow or white sand 120 parts; wood ashes parts; pearlashes 20 parts; common salt 15 ts; white arsenic 1 part. Very pale. GLASS, CROWN. Syn. White Window .ass. Prep. I. Sand 300 parts ; soda ash 200 "ts; lime 30 to 35 parts; 200 to 300 parts of •ken glass. II. (Bohemian.) Pure silicious sand 63 parts; ash 22 parts ; lime 12 parts; oxide of manga- uld be well rubbed out, a smooth surface given I'm by rubbing with a polished stick or piece of ry, and the whole gone over with a sponge i'ped in white of egg. jGLUCINA. Syn. Glucine, ( Fr .) Beryll- de, ( Ger .) Oxide of Glucinum. (From sweet, because the salts it forms with the ds have a sweet taste.) A pulverulent white (stance, discovered by M. Vauquelin in 1798, in ' aqua marina and the emerald. It is classed th the earths. Prep. Finely pulverize the beryl, and expose it a strong red heat for half an hour along with 3 lies its weight of carbonate of potassa, dissolve in iriatic acid, evaporate to dryness, redissolve in r y dilute muriatic acid, and precipitate with re ammonia; wash the precipitate well, digest th a large quantity of carbonate of ammonia, fil- and boil; carbonate of glucina subsides. By posure to a red heat the carbonic acid may be pelled. Prep., >le powder. It has been used in medicine in f ' same cases as the last. Dose. One-fifteenth one-tenth of a gr., made into a pill. GOLD DETERGENT, PARISIAN, (UP- IN and CO’S.) Prep. Quicklime 1 oz.; inkle with a little water to slake it, then gradu- y add water 1 pint, so as to form a milk ; dis- :ve pearlash 2 oz. in water 1 quart; mix the o solutions, cover up, agitate occasionally for an ur, allow it to settle, decant the clear, put it into it half-pint bottles, and well cork them down. | water over the fire; if the former, a large spoon ful of water should be added to the fruit. Whe it is done enough to pulp, press it through a cola) der: have ready a sufficient quantity of new mill! and a teacupful of raw cream boiled together, <| an egg instead of the latter, and leave it to cooii then sweeten pretty well with fine Lisbon suga added to the pulp by degrees. GOOSE GREASE. Syn. Adeps Ansf.ri’ From roasted goose. Yellowish white, stronl scented, emollient, used in clysters, and whe: scented, as a pommade to make the hair grow for which purpose it is said to be superior to bear | grease. In quantity it is an emetic of very ea*! action. GOUT. (From goute, Fr. —the origin i, which is ttneertain. Dr. Good.; A painful disj ease that chiefly attacks the male sex, particularly those of a corpulent habit and robust framti Persons who live temperately and take much ex| ercise are seldom troubled with gout. Indolence! inactivity, luxurious habits of life, and free living are tho chief exciting causes of this disease, bui excessive study, grief, watchfulness, exposure t> cold, and the too free use of acidulous liquors also occasionally bring it on. In some persons gout is an hereditary disease. Symp. Gout is generally preceded by unusua chilliness of the feet and legs, and a numbness, o a sensation of prickling along the lower extrenu ties; the appetite fails, flatulency, indigestion torpor, and languor ensue, and extreme lassitudi and fatigue follow the least bodily exercise; tin GOU 345 GRA ,vels become costive and the urine pallid. The ( usually come on in the night; the patient is aked by the severity of the pain, generally in • first joint of th6 great toe, or occasionally in ■ heel, whole foot, or calf of the leg. The pain embles that of a dislocated joint, accompanied a sensation resembling the affusion of cold ter; the pain increases, rigors and febrile nptoms ensue, accompanied with local throb- g and inflammation. Sometimes both feet or s are attacked; at others, only one. Towards rning the patient generally falls asleep, and ks into a state of copious perspiration, from ich he awakes comparatively recovered. This istitutes what is called a Jit of gout. These or paroxysms are apt to return at intervals, nmonly every evening, with more or less vio- ce, and when frequent, the disease usually ex- ds its action, the joints become affected, and lcretions of a chalky nature (gout-stones) are med upon them, and they become stiff and iirly immoveable. Treat. A plain or vegetable diet, moderate ex- ise, and the use of warm laxatives, gentle tonics, phoretics, and diuretics, are among the best ventives. The moderate use of alkaline rena¬ mes has also been recommended. To remove fit of gout, or to check it at its commence- nt, the affusion of cold water will be usually iud effective. The use of the eau medicinale, the vinum colchici of the Pharmacopoeia, uld also be had recourse to; a due dose of ich taken at bedtime will frequently carry off paroxysm, and nearly always mitigate the upturns. The effects of the above remedies do : greatly differ from each other; for “ after ing about 60 drops of’ either, the pulse he¬ irs slower, and at length sinks in about 12 ; trs, from 10 to 20 strokes per minute below its ;ural number, at which time the inflammation sides. The action of both medicines is accom- iied with great languor, and a deadly nausea or mess, which terminates in vomiting or a dis- 1 Jge from the bowels, or both.” These symp- l |is have often reached an alarming extent, and ■ome constitutions follow even a moderate dose, is method of cure should not therefore be un- ; isedly and incautiously adopted. It must, ijrever, be confessed, that colchicum properly :! oini.stered, will almost always alleviate the 1 iptoms, and lessen the frequency of the at- ! ks; and numerous instances are on record, 'ere the inroads on the constitution were in¬ cising to an alarming extent, and that at an ;, anced period of life, in which colchicum, care- ljy administered, seems at least to have lessened 1 severity of the disease, if not to have been the 4ive agent in its removal. (See Colchicum, MEDICLNALE, &C.) 40UT PILLS, LARTIGUES. Prep. Com- I nd extract of colocynth 20 gr.; alcoholic ex- Ut of colchicum seeds, and alcoholic extract of ( talis, of each 1 gr.; mix and divide into pills ' ghing 15 centigrammes each. The compound ( ract of colocynth used above, is to be made as lows:—Pulp of colocynth 185 grammes; ex- h-t of aloes 370 do.; bruised scammony 125 do.; 1 famom seeds 30 do.; hard soap 90 do.; spirit, c 25° or sp. gr. -906, 4 quarts; macerate the 44 colocynth in the spirit for 3 days, strain, add the aloes, scammony, and soap, evaporate to a proper consistence, then add the cardamoms in fine powder. (Bouchardat.) GOUTTES AMERES, ( Fr .) Bitter Drops. Prep. Nux vomica, rasped, lb. j; liquor of potassa ^ss; bistre 3j; compound spirit of wormwood §xxxij; digest for 10 days. Stomachic. Dose. 1 to 8 drops in water, or any bitter infusion. GRAINS OF PARADISE. Syn. Guinea Grains. Malaguetta Pepper. The seeds of the amomum grana-paradisi. Grains of paradise pos¬ sess similar aromatic properties to the other pep¬ pers. In some parts of the world they are used as a condiment. They are principally employed in England to impart a false strength to wine, beer, spirits, and vinegar. There is a penalty of 200/. on the brewer for using them, and 500/. on any druggist who sells them to a brewer. GRANADINE. Syn. Grenadine. A sweet substance found by Latour de Trie in the bark of the pomegranate root. It has since been shown to be mannite. GRANULATION. The reduction of metals into grains or drops. This is done by pouring them, in the melted state, into water. In many cases they are allowed to run through the holes of a species of colander or sieve,"to produce minute- division ; and in order to render the drops spheri¬ cal, they are allowed to fall from a sufficient height to permit of their acquiring the solid state before striking the water. Lead shot is granulated in this way. Shot towers are often upwards of 100 feet in height. GRAPE SUGAR. Obtained from the juice of grapes by saturating the acid with chalk, de¬ canting the clear liquid, evaporating'to a sirup, clarifying with white of egg, or bullock’s blood, and then carefully evaporating to dryness. It may be purified for chemical purposes, by solution in boiling alcohol. Like other sugar, it may be decolored by animal charcoal. Less sweet than cane sugar. It yields by refining, 75$ of a white granular sugar, and 24§ of a kind of treacle. (Gray.) GRAPES. Grapes may be kept by packing them in jars, (each bunch being first wrapped up- in silver paper,) and covering every layer with bran, well dried, laying a little of it in the bottom of the jar; then a layer of grapes, and so on, a layer of bran and of grapes alternately, till the jar is filled: then shake it gently, and fill it to the top with bran, laying some paper over it, and cov¬ ering the top with a bladder, tied firmly on to ex¬ clude the air; then put on the top or cover of the jar, observing that it fits close. These jars should be kept in a dry situation. (See ArrLES, Fruit, and Fermentation.) GRAVES. Syn. Greaves. The sediment of melted tallow, consisting chiefly' of animal mem¬ branes mixed with fat, made up into cakes. Used as a coarse food for dogs. GRAVY. (In Cookery.) Strong soup or the juice of meat, spiced and flavored. (See Sauces.) GRAY DYE. Syn. Teinture grise, (Fr.) Graufarbe, (Ger.) Proc. I. Sumach 2 lbs.; logwood 1 lb.; make a decoction with water, pass the stuff through it, and afterwards through a weak iron water, (sulphate or acetate;) lastly', add GRE 346 GUA a little iron liquor to the decoction, and again turn the stuff through it. This gives a pearl gray. II. Dissolve 1 lb. of tartar in 4 gals, of water, turn the stuff through the liquor for half an hour; add a decoction of galls \ lb., and sumach 1£ lb.; put in the stuff and boil for half an hour; then take out the stuff, add sulphate of iron 1 lb., and when dissolved again, put it in, and work it well for half an hour longer. Ash gray. This will dye 15 to 25 lbs. of wool. III. Galls bruised 2 lbs.; winestone 1 lb.; wa¬ ter 16 gallons ; boil for 30 minutes, then put in the stuff, and work it well for half an hour; take it out, add 3 lbs. of green copperas, and when dis¬ solved again, put in the goods and work them well. Ash gray. This will dye 60 to 70 lbs. of wool. The addition of a little alum converts this into a mouse gray. IV. Pass the stuff through a weak fustic bath, and next through a very weak decoction of galls, to which a little alum has been added; then re¬ move the goods, refresh the hath with a little log¬ wood, boil half an hour, add some blue and green vitriol, and when dissolved, finish the stuff therein. Yellowish gray. V. Give the stuff a pale blue tint in the indigo hath, then pass it through a weak decoction ^)f galls and sumach, take it out, add a little iron liquor to the bath, and work the stuff well through it. In this way may be given every shade of iroti gray, slate gray, and the other shades that turn upon the blue. GREEK. FIRE. This is supposed to have consisted of a mixture of asphaltum or pitch, nitre, and sulphur. GREEN DYES. Proc. First dye the stuff Hue, observing to regulate the shade according to that of the iutended green; dry and rinse; then give it a bath of yellow dye, imtil the desired shade is produced. (See Blue Dyes, Indigo, Yellow Dye.) GREEN PIGMENTS. Syn. Couleurs ver- tes, (Fr.) Grune Pigmente, ( Ger .) Any shade of green may be produced by the mere mechan¬ ical admixture of blue and yellow pigments. The bright blues and yellows produce the liveliest greens; orange, or red and blue, and the yellow¬ ish browns and blue, the more dingy greens. Among the green pigments of the shops, may be mentioned the following: Green bice, or mountain green, is the mineral substance called Malachite. It is a green carbon¬ ate of copper. It is also prepared artificially. Brunswick green, or Bremen green. Several preparations are sold under this name. When prepared according to the formula given at page 218, it is an oxychloride'of copper, but as com¬ monly made, it is a carbonate of copper, mixed with variable quantities of chalk, white lead, alu¬ mina, magnesia, or ammonia. The following is a good and cheap form for this articleJ)issolve blue vitriol and alum in a large quantity of water and precipitate with a solution of carbonate of am¬ monia, or bone spirits ; collect the powder, wash it with water, and dry it. The clear liquor may be used to make sal ammoniac. Brunswick green, prepared as above, is a mixed carbonate of copper and alumina. The proportion of alum em¬ ployed modifies the shades of green, and also cheapens it. Bremen green is properly green ■: - diter, but the names are usually confounded. ' 9 same may be said of Brunswick green, whic U properly a crude oxychloride of copper, preptl according to the formula in page 218. Friese green, or Friesland green, is an c- chloride of copper. (See p. 218.) Iris green, prepared by grinding tho juici ‘ the petals of the blue flag (iris nostras) with qnij- lime. This green is not generally kept, and is]- gitive. Mittis green, or Scheele's, is an arseniteof c • per, made by mixing a solution of sulphate of (j- per with arsenite of potassa. (See SciiEEiji Green.) Mineral green, the same as mountain green r green bice, just noticed. (See page 217.) Prussian green, the sediment of the process! making prussian blue from bullock’s blood; - horns, before it has had the muriatic acid adde / it. It is also prepared by pouring liquid clilo. > upon freshly precipitated prussian blue. Sap green, prepared from the juice of bu thorn berries. The berries are allowed to fern:; for a week or eight days in a wooden tub. I 1 juice is then pressed out, strained, a little al l added, and the whole evaporated to a proper c; sistence ; it is then run into pigs’ bladders, :! hung up in a dry situation, to harden. An iij rior article is also made from the juice of bl alder, and of evergreen privet. It is a comr.) practice to add f pint of lime-water and $ oz: gum arabic, to every pint of either of the ab; juices. Schweinfurt green is a superior description! Scheele’s green, or an arsenite of copper. ( > Schweinfurt Green.) Verditer (green,) is a mixture of oxide of c' per and whiting. (See Verditer.) Verona green. The mineral called gr earth. GREGORY’S SALT. The crude hydrocl 1 rate of morphia, prepared by Gregory’s proc; It is a double hydrochlorate of morphia and 1 deia. GRINDSTONES, ARTIFICIAL. Pij Washed silicious sand 3 parts; shellac 1 P ; melt, and form it into the proper shape wi; warm. The fineness of the sand must depend the work the stone is intended for. Powde emery may be substituted for sand. The sa composition is formed upon pieces of wood, for purpose of sharpening knives, and cutting stoi shells, Ac. GRUEL. (In Cookery.) Oatmeal or gre boiled with water to a proper consistence, strained. It is variously flavored to suit the pala but the addition of a little white sugar, and fin powdered Jamaica ginger, with or without a gl of wine, is least likely to offend tho stoma Nutmegs, cinnamon, &c., frequently disag with invalids. GUAIACINE. Syn. Guaiacic Acid. A culiar substance, discovered by Trommsdorffin wood and bark of guaiacum officinale. •»/ Treat tincture of guaiacum with hydrate of hi when a guaiacate of lime is formed, from wb the acid may be obtained by sulphuric acid. GUAIACUM. Sun. Gum Guaiacum. 1 GUT 347 ITEM ,stance is sometimes adulterated. The Edin- ■gh College states that its “fresh fracture is slowly passing to green; the tincture slowly kes a lively blue color on the inner surface of a 'a paring of a raw potato.” (P. E.) Adultera- i with resin may be generally discovered by odor evolved when the guaiacum is heated, alcoholic tincture of guaiacum, rendered milky h water, recovers its transparency on the addi- ■j i of caustic potassa in excess; but this is not case when resin is present. Jne of the most marked properties of guaiacum its turning blue by contact with gluten, and eral other substances in the air; nitric acid 1 aqueous chlorine turn it successively green, e, and brown. A delicate photogenic paper y be formed by first washing with an alcoholic ation of guaiacum resin, and afterwards with > of neutral acetate of lead. (Johnston.) GUM. Syn. Gummi, ( Lat.) Gomme, (Fr.) Gummi ; Pflanzenschleim, ( Gfer .) Inspissated vegetable mucilage. The purest substance of this kind is that called gum arabic, or gum acacia. The gums are employed as demulcents in medi¬ cine, and are used as cements. GUM-RESINS. Syn. Gummi resins, (Lat.) Gomme-resines, (Fr.) Schleimharze, (Ger.) Inspissated vegetable juices, consisting of extrac¬ tive and resinous matter. They are partly soluble in water and in alcohol. The principal gum-resins are frankincense, scammony, asafoetida, aloes, euphorbium, galbanum, myrrh, olibanum, opopo- nax, ammoniacum, and gamboge. GUNPOWDER. Under this head will be given the proportions of the ingredients employed in the manufacture of the most celebrated pow¬ ders, reserving a description of their preparation for the article Pyrotechny.* ble showing the Relative Proportions of Charcoal, Nitre, and Sulphur, contained in some of the most celebrated Gunpowders: ! Authorities, or place of manufacture. English : Royal Mills, Waltham Abbey Sporting powder, (Marsh). do. (Marsh) tdo. Hall, Dartford, (Ure) tdo. Pigou & Wilks, (Ure) tdo. Curtis & Harvey, (Ure) tBattle powder, (Ure) • Miners’ do. (Marsh) Common do. (Marsh) French: Government powder . Sporting do. • Miners’ do. . Gunpowder of Bale do. of Crenelle do. of M. Guyton Morveau do. do. do. of M. Riffault United SS. Government powder . Russia do. Prussia do. Austria do. Spain do. Sweden do. Switzerland do. China do. • * Theoretical proportion for the best gunpowder Nitre. Charcoal. Sulphur. 75 15 10 78 12 10 76 15 9 76-2 14 9 77-4 13-5 8-5 76-7 12-5 9 77 13-5 8 65 15 20 75 12-5 12-5 75 12-5 12-5 78 12 10 65 15 20 76 14 10 76 12 12 76 15 9 77-33 13-44 9-24 77-5 15 7-5 75 12-5 12-5 73-78 13-59 12-63 75 13-5 11-5 72 17 16 76-47 10-78 12-75 76 15 9 76 14 10 75 14-4 9-9 75 13-23 11-77 GUT, FISHING. Syn. Silkworm Gut. | p. Steep silkworms, when just ready to spin, \ strong vinegar for 12 hours, in warm weather, '2 or 3 in cold ; then take them out, break them half, stretch them out as far as possible on a ' It is right to caution the reader of the dangerous na- \e of all compounds containing either gunpowder, or ire, or chlorate of potash, in contact with combust nile 'stances, as serious accidents have arisen irom handling m carelessly. The use of metallic implements or uten- i should be avoided, and the ingredients should be ted and kept at a distance from a fire or candle. These powders also contained from '5 to IT oi water. board, furnished with slits or pegs to hold them, and dry them in the sun. Used by anglers. Ihe worms may be known to be going to spin by re¬ fusing food, and by having a fine silken thread hanging from their mouths. (Nobbs Art of Troll¬ ing-) ___ HzEMATOSINE. A species of albumen on which the color of the blood is supposed to depend. It may be obtained from blood, previously well stirred'to separate the fibrine, by mixing it with b times its volume of a saturated solution of sulphate HAI 348 HAN I of soda, filtering, boiling the globules with alcohol acidulated with sulphuric acid, again filtering, adding carbonate of magnesia to separate the sul¬ phuric acid, and after filtering, evaporating to dry¬ ness. A dark reddish-brown mass. HAEMOPTYSIS, (from euya, blood, and jrruw, I spit.) Spitting of blood. It generally arises from extreme fulness of the blood-vessels of the lungs, or the rupture of blood-vessels, as a conse¬ quence of ulceration. Bleeding, aperients, acidu¬ lous and astringent drinks, and nauseants, are the usual remedies. Sugar of lead, in small doses, has been recommended for this affection. It should be accompanied with a sufficient quantity of free acetic acid, to prevent its being converted into the poisonous carbonate of lead in the system. H JE M O R R H A G E. Syn. HjEMorrhagia, (from aifin, blood, and payv, rent.) A bleeding or flow of blood. Bleeding may be divided into ac¬ tive, passive, and accidental. Active haemor¬ rhage is that arising from a full state of the vessels, or plethora; passive haemorrhage from general debility of the system, and the blood-ves¬ sels in particular; accidental haemorrhage from external violence, as blows, wounds, &c. The first generally requires depletion, and the second the usual treatment to establish the general health and vigor of the body. The bleeding from wounds, if extensive, should be arrested by tying the rup¬ tured blood-vessels, or where this cannot be done, and in less important cases, by the application of styptics, as creosote, sulphate of iron, infusion of galls, compound tincture of benzoin, &c. HAIR DYES. Prep. I. (Dr. Hanraan.) Li¬ tharge 275 grs.; quicklime 1875 grs.; hair pow¬ der (starch) 930 grs.; all in fine powder; mix. For use, this powder is made into a paste with warm water or milk, and immediately applied to the hair by means of the fingers, observing to rub it well into the roots. The whole must be then covered with a moist leaf of cotton wadding, sev¬ eral times doubled, and allowed to remain so for 3 hours, or preferably all night. The powder may then be removed by rubbing it off with the fingers, and afterwards washing it with warm soap and water. A little pomatum or hair oil will restore the usual gloss to the hair. This is one of the most innocent preparations of the kind. Like all other hair dyes, it must be reapplied as soon as the hair by growing begins to expose an undyed surface underneath. A piece of oil skin, or even a cabbage leaf, may be used instead of cotton wadding. II. (Orfila’s.) Litharge 6 parts; quicklime 5 parts ; starch 1 part. As last. III. (Delcroix’s.) Acetate of lead 2 oz. • pre¬ pared chalk 3 oz.; quicklime 4 oz. As before. IV. (Spencer’s.) Sap green £ dr.; nitrate of silver 1 dr.; hot water 1 oz.; dissolve. Applied to the hair by means of a comb moistened with it Stains the skin as well as the hair. V. (Hewlet’s.) Similar to the last. VI. ( Pomade dye.) Nitrate of silver 1 part • nitric acid 2 parts; iron filings 2 parts ; mix, and let them stand together for 4 or 5 hours, then pour them on oatmeal, 2 parts ; next add lard 3 parts • and mix well together. Stains the skin without great care. VII. ( Instantaneous .) Moisten the hair first with a solution of nitrate of silver in water, (1 ! 7 or 8,) and then with a weak solution of hydr sulphuret of ammonia. The color of the hat before unaltered, instantly turns black. VIII. The juice of the bark of green walnut (Paulus .Egineta.) IX. Employ a leaden comb. Remarks. All the preceding are for dyeing livit; hair, (human ;) horse-hair and other dead hi; may be colored by steeping them in any of t ordinary dyes. HAMS. (In Domestic Economy.) These a> usually prepared from the legs of pigs, but the! of the sheep are also sometimes used for the sai, purpose. Smoked ham is strong eating, and r. ther fit for a relish than for diet. Choice. Stick a sharp knife under the bone, it has a pleasant smell when withdrawn, the ha is good ; but if the contrary, it should be rejeett The recently cut fat should be hard and whit and the lean fine-grained, and of a lively rtj Legs of pork short in the hock should alone lj chosen for making into hams, as the lanky sej not only look less sightly, but are deficient ! flavor. Curing. Hams are prepared in the usual w; for salting, either by immersion in the pickle, by rubbing the salt over them. A little powden! saltpetre should be well rubbed over them an ho before salting them: moist sugar is frequent mixed with the salt, or treacle is put into tl brine to improve the flavor; a little spice (pov dered allspice) and black pepper are also occ; sionally used for a like purpose. An ordinal sized ham will require nearly three weeks, if w salted, and about a month if dry salted, to cm it perfectly.' At the expiration of this time, the are ready for smoking. Mutton hams are pr pared in a similar manner, but should not lie | pickle longer than 12 days or a fortnight. (8(. Animal Substances used as Food, and Sab ING.) Cooking. Preparatory to the cooking of ham they should be well soaked in water, to which little vinegar or milk may be added. They aij also preferably boiled in milk and water, or watt alone, along with some heads of celery, 2 or 3 tu ; nips, 5 or 6 onions, and a handful of sweet marjt- ram, thyme, and basil. Hams should be put inlj the water cold, and should be gradually heateij A ham of 16 lbs. will take 4^ hours, and one c 20 lbs. 5^ hours to dress it properly. (See Baking, HAMS, PRESERVATION OF. Most gn cers, dealers in hams, and others, who are partici lar in their meat, usually take the precaution t case each one, after it is smoked, in canvass, ft the purpose of defending it from the attacks of th. little insect, the dermestes lardarius, which, b laying its eggs in it, soon fills it with its larva?, cj maggots. This troublesome and expensive pr<*ef may be altogether superseded by the use of pyre ligneous acid. With a painter’s brush, dipped ij the liquid, one man, in the course of a day, ma* effectually secure two hundred hams from all dan ger. Care should be taken to insinuate the liqui into all the cracks, &c., of the under surface. Thi method is especially adapted to the preservation c hams in hot climates. | HANDS. Dirty and coarse hands are no lef HAR 349 HEA marks of slothfulness and low breeding, than in and dolicate hands are those of cleanliness i gentility. To promote the softness and white¬ 's of the skin, mild emollient soaps, or those muding in oil, should alone be used, by which ans chaps and chilblains will generally be lided. The coarse, strong kinds of soap, or se abounding in alkali, should for a like reason rejected, as they tend to render the skin rough, , and brittle. The immersion of the hands in aline lyes, or strongly acidulated water, has a i effect. When the hands are very dirty, a lit- good soft soap may be used with warm water, :ch will rapidly remove oily and greasy matter. lit and ink stains may be taken out by im- reing the hands in water slightly acidulated with lie acid, or a few drops of oil of vitriol, or to ich a little pearlash or chloride of lime has been ed, observing afterwards to well rinse them in m water, and not to touch them with soap for te hours, as any alkaline matter will bring back stains, after their apparent removal by all the ve substances, except the last. The use of a e chloride of lime and warm water, or Gow¬ n's Lotion - , will impart a delicate whiteness to skin ; but the former should be only occasion- used, and should be well washed off with a e clean water to remove its odor. The use of .tie sand, or powdered pumice-stone, with the >, will generally remove the roughness of the t, frequently induced by exposure to cold. The : ds may be preserved dry for delicate work, by ling a little club moss, (lycopodium,) in fine dor, over them. A srmt.ll quantity of this sub- ►ice sprinkled over the surface of a basin of wa- will permit the hand to be plunged to the bot- of the basin without becoming wet. (See metic, simple.) lANNAY’S LOTION. Syn. Hannay’s fre- tiyr Wash. A solution of potash in water. <1 to prevent infection. IARDNESS. Syn. Durete, (Fr.) Harte ; 1 tigkeit, ( Ger .) Duritia ; Durities, (. Lat .) ‘hysics, the power possessed by bodies of re- 'tg abrasion. In Mineralogy, mineral sub- t ces are frequently distinguished and identified i heir relative hardness. This is ascertained by 1 r power to scratch or be scratched by one an- 1 r. A valuable table on this subject will be 'id under the article Gem, p. 331. 1ARMALINE. A basic substance, forming f iw-brown crystals, discovered by Gobel in the * s of peganum harmala. It has a bitter astrin- * and acrid taste, and forms yellow soluble c 1 with the acids. It has been proposed as a ’ >w dye. By oxidation it yields a magnificent- S-d dye-stuff, which is easily prepared and ap- * 1. (Gobel.) The seeds are produced abundantly L tussia, so that it appears probable that, ere i they may become an article of commerce, j ARTSIIORN, BURNT. Syn. Cornu Us- r i (P. L.) Pulvis Cornu Cervini Ustum, J D.) Cornu Ustum Album. Prep. (P. L.) ’ * pieces of harts’ horns until perfectly white, ‘V grind and prepare them in the same way as k ted for Prepared Chalk. emarks. Finely-powdered bone-ash is usually 0 for burnt hartshorn, and possesses exactly the properties. Dose. 10 grs. to 3ss 2 or 3 times a day, in rickets, &c. (See Phosphate of Lime.) HARTSHORN SHAVINGS. Syn. Harts¬ horn Raspings. Rasura Cornu Cervi. Ramenta Cornu Cervi. Obtained from the turners. By boiling in water they yield a nutritive jelly. Used by straw-plait workers to stiffen bonnets, &c. HATS. In purchasing a hat, choose one pos¬ sessing a short, smooth, fine nap, and a good black color; and that is light and sufficiently elastic to resist ordinary wear and tear, without breaking or giving way. The hat brush for daily use should be made of long soft hairs, but a stiffer one should be employed occasionally, to lay the nap smooth and close. HEADACHE. Syn. Cephalalgia, ( Lat .) The symptoms of this very general complaint are too well known to require any description. According to pathologists, headache arises, either from a sym¬ pathy with the stomach and chylopoietic (chyle¬ forming) viscera, or from a weakness or exhaus¬ tion of the power of the encephalon. The former may be called sympathetic, and the latter nervous headache. The treatment of the first should con¬ sist in restoring the healthy action of the stomach by the administration of aperients, and the use of proper food and exercise, or when that viscus is overloaded with undigested food, by the exhibition of an emetic. For this purpose \ to ^ an oz. of ipecacuanha wine may be taken in a cupful of warm water, which will generally relieve the stomach, especially if its action bo assisted by drinking copiously of warm water. (See Emet¬ ics.) Headache is a common accompaniment of indigestion and stomach diseases, and in general it will be found that whatever will remove the lat¬ ter will also cure the former. (See Dyspepsia.) Nervous headaches are relieved by nervous tonics and stimulants ; as bark, cascarilla, calumba, gen¬ tian, camphor, ammonia, ether, and wine; the latter in a state of considerable dilution. A cup of strong coffee or strong green tea often acts like a charm in removing this species of headache. Small doses of tincture of henbane will also have a like effect. 20 or 30 drops of laudanum, or preferably, half that number of liquor opii seda- tivus, may bo taken with advantage as an ano¬ dyne, and to induce sleep. Among popular rem¬ edies may be mentioned “ nasal stimulants,” as snuff*, (cephalic,) smelling salts, and aromatic vinegar, the use of which is familiar to every one; and local applications, as very cold water, ether, vinegar, strong spirits, Cologne water, &c., all of which are rubbed over the part of the head af¬ fected, with the fingers; or a linen rag dipped in them is laid thereon instead. Pressure on tbe head has also been used with advantage. Silence, darkness, and repose, are also powerful remedies, alike suitable to every variety of headache ; and change of air, scene, and occupation, are espe¬ cially beneficial to those resulting from excessive mental anxiety or exertion. Blisters are some¬ times applied behind the ears in cases of violent headache. Headache is often symptomatic of other diseases, especially those of the inflammatory and nervous kind, rheumatism, &c. In all these cases, the primary disease should be sought out and attempt¬ ed to be cured. Headache, in pregnancy may HEM 350 HIE generally be removed by proper attention to the bowels; observing to assist their action, should they require it, by the use of some mild aperient, as castor oil, lenitive electuary, seidlitz powders, &c. Where the constitution is very robust, blood may be taken. Headache in bed may frequently be relieved by washing the head with cold water, and discontinuing the use of a nightcap ; at the same time preserving the feet warm by wearing worsted socks or stockings. HEADING. Syn Beer Heading. Cauli¬ flower do. Prep. I. Alum and green copperas equal parts, both in fine powder; mix. II. Alum, copperas, and common salt, of each equal parts; mix. Used by brewers to make their beer keep its head. HEARTBURN. Syn. Cardialgia ; Cordo- lium, ( Lat .) Anxiety and pain about the region of the stomach, generally attended by a sense of gnawing and heat; hence called heartburn. Faint¬ ness, nausea, and eructation of a thin, acidulous, watery liquid, especially in the morning, are com¬ mon symptoms of this complaint. The usual causes of heartburn are excess in eating or drink¬ ing, the use of improper food, and sedentary habits. A good remedy is a teaspoonful of carbonate of magnesia, or carbonate of soda, in a glass of pep¬ permint or cinnamon water, to which a little pow¬ dered ginger may be added with advantage. This dose may be taken 2 or 3 times daily until the disease is removed. Articles of food that easily undergo fermentation should at the same time be avoided, and a dry diet had recourse to as much as possible. Soda-water, toast and water, and weak spirits and Water, are the most suitable bev¬ erages in this complaint. IIELENINE. Syn. Elecampane Camphor. A peculiar substance obtained from the fresh root of inula Helenium, by digestion in hot alcohol or distillation along with water. It is crystalline, so¬ luble in alcohol, ether, and essential oils, melts at 162°, and boils about 530° F. HEMATINE. Syn. Hematine. Hematox¬ ylin. A peculiar principle obtained by Chevreul from common logwood, (Haematoxylon campechi- anum,) and on which its color appears to depend. Prep. I. Infuse logwood chips in water, at a temperature of about 130° F., for 12 hours, filter, evaporate to dryness in a water-bath, digest in al¬ cohol of 0-835 for 24 hours, again filter and evapo¬ rate ; then add a little water, again gently evapo¬ rate and set aside the solution in a cold place that crystals may form ; these must be washed in alco¬ hol and dried. II. Digest powdered hard extract of logwood in alcohol of 0*835 and proceed as last. Prop., tyc. It forms brilliant reddish-white crys¬ tals, soluble in boiling water, forming an oraime- red solution which turns yellow as it cools, but re¬ sumes its former color on being heated. Alkalis in excess change its color successively into purple violet, and brown ; with the metallic oxides it forms compounds, having a blue, purple, or violet color HEMIDESMIC Acid' 's,jn. sJSSo Acid. A volatile and crystallizable substance ob¬ tained by Mr. Garden from the root of hemidesmus mdicus. It possesses the taste and odor of the root. HEPAR, ( Lat ., from ’Hrap, the liver.) A nan given by the older chemists to various combin tions of sulphur, from their brown color; as hep. sulphuris, (sulphuret of potassium,) hepar antim nii, (crude oxysulphuret of antimony,) Ac. HERBS for medical purposes should be cc lected as soon as they begin to flower, and on dry day, after the dew and moisture deposited n it yields IIircic Acid. HOLLANDS. Syn. Hollands Gin. Geneva. ’.Nx ever Brandewyn, ( Ger .) Spirit of Juni- R. Spiritcs Juniperi. Prep. I. The following •scription of the manufacture of hollands comes i the authority of Robert More, Esq., formerly Underwood, distiller, “ who, after studying the ■t at Schiedam, tried to introduce that spirit into “neral consumption in this country, but found the dates of our gin-drinkers too much corrupted to dish so pure a beverage.” “ The materials employed in the distilleries of chiedam are, two parts of uilmalted rye from iga, weighing about 54 lbs. per bushel, and one irt of malted bigg, weighing about 37 pounds per Jshel. The mash tun, which serves also as the rmenting tun, has a capacity of nearly 700 gai¬ ns, being about 5 feet in diameter at the mouth, ither narrower at the bottom, and 4J feet deep; ie stirring apparatus is an oblong rectangular iron rid, made fast to the end of a wooden pole. About barrel (36 gallons) of water, at a temperature of om 162° to 168°, (the former being the best heat u the most highly-dried rye,) is put into the mash in for every 1J cwt. of meal, after which the malt is introduced and stirred, and lastly the rye is added. Powerful agitation is given to the magma till it becomes quite uniform; a process which a vigorous workman piques himself upon executing in the course of a few minutes. The mouth of the tun is immediately covered over with canvass, and further secured with a coarse wooden lid, to con¬ fine the heat; it is left in this state for two hours The contents being then stirred up once more, the transparent spent wash of a preceding mashing is first added, and next as much cold water as will reduce the temperature of the whole to about 85° F. The best Flanders yeast, which had been brought, for the sake of carriage, to a doughy con¬ sistence by pressure, is now introduced to the amount of 1 lb. to every 100 gallons of the mashed materials. The gravity of the wort is usually from 33 to 38 lbs. per Dicas’ hydrometer ; and the fer¬ mentation is carried on for from 48 to 60 hours, at the end of which time the attenuation is from 7 to 4 lbs.; that is, the sp. gr. of the supernatant wash is from 1-007 to 1-004. On the third day after the fermenting tun is set, the wash containing the grains is transferred to the still, and converted into low wines. To every 100 gallons of this liquor, 2 lbs. of juniper berries, from 3 to 5 years old, being added, along with ^ lb. of salt, the whole are put into the low-wine still, and the fine hollands spirit is drawn off by a gentle and well-regulatod heat till the magma becomes exhausted ; the firsl and last products being mixed together, whereby a spirit 2 to 3 per cent, above our hydrometer proof is obtained, possessing the peculiar fine aroma of gin. The product varies from 18 to 21 gallons per quarter of grain; this large quantity being partly due to the employment of the spent wasli of the preceding fermentation ; an addition which contributes at the same time to improve the fla¬ vor.” (Ure’s Diet, of Arts, &c., pp. 571-2.) To the preceding it may be added that the yeast is skimmed off the fermenting tuns and sold to the bakers ; which is said to lessen the production of spirit, but to improve its quality. The ingredients are also reduced to the state of coarse meal before mashing them. Remarks. It will be seen from the preceding statement, to the accuracy of which the writer of this article bears willing testimony, that the supe¬ rior flavor of hollands spirit depends more on the peculiar mode of its manufacture than on the quantity of juniper berries employed ; 2 lbs. of that substance, when new, being equivalent to less than 5 drachms of the essential oil, and when old, only to about 2 drachms; a quantity wholly insuf¬ ficient to flavor 100'gallons of spirit. Besides, as already noticed, the flavor of hollands differs con¬ siderably from that of juniper; the latter being merely employed as a modifying ingredient. Most of the Dutch distillers add a little pure Strasburgh turpentine, and a handful or two of hops to the spirit, along with the juniper berries, before rectifi¬ cation. The former substance has a pale yellow¬ ish brown color, and a very fragrant and agreeable smell, and tends materially to impart that fine aroma for which the best Geneva is so much dis¬ tinguished. The principal part of the secret lies, however, in the careful management of the process. The numerous published receipts for hollands gin,, in which 2 or 3 oz. of oil of juniper, and as many HON 352 HON I pounds of juniper berries, are ordered to only 20 or 25 gallons of procf spirit, tend only to deceive those who adopt them. At Rotterdam sweet fen¬ nel seeds are occasionally added as a flavoring ; and at Weesoppe, Strasburgh turpentine, fennel seeds, or the essential oil, are frequently wholly substituted for juniper berries. Schiedam hollands is considered the best; the next quality is that of Rotterdam ; and afterwards, that of Weesoppe. Hollands spirit pays a duty of 22s. 6 d. per proof gallon, which is the same as that on French brandy. See Gin. II. ( Best liollands. Brandewyn von Koorn voorloof drie quart.) Hollands rectified to the strengtli of 24° Baume, (sp. gr. 0-9125.) The strength of this spirit alone is no proof of its supe¬ rior quality. III. Digest 2 or 3 lbs. of good old juniper berries in 1 or 2 gallons of rectified spirit of wine for a week or 10 days, then express the liquor, filter it through blotting paper, add it to 90 or 100 gallons of good corn spirit at 2 or 3§ over proof, and mix them by thorough agitation. IV. Juniper berries 2 to 4 lbs.; sweet fennel seeds 4 or 5 oz.; caraway seeds 3 or 4 oz.; spirit of wine 1 or 2 gallons ; corn spirit 90 or 100 gal¬ lons. As last. V. Juniper berries, fennel seeds, caraways, and spirit, as last; Strasburgh turpentine, a little. Pro¬ ceed as in No. III. Remarks. The last three forms produce very pleasant spirits, if kept for some time to mellow ; age is one of the reasons of the creaminess of for¬ eign gin, which usually lies in bond for some time before being consumed. The product is, however, much superior if the ingredients are put into a still along with 20 gallons of water, and the spirit drawn over by a moderate heat. In this case, it will be an improvement to employ some good plain- flavored English gin, instead of plain corn spirit, if the expense is no object. I have mentioned cer¬ tain quantities of the flavoring ingredients to be employed, as a guide to the reader ; but the actual quantities required in practice depend on their quality, and the taste of the consumer. The same remark also applies to the following. The imita¬ tion of hollands, like that of brandy, chiefly de¬ pends on the experience and discretion of the work¬ man. VI. Oil of juniper 4 oz.; oil of turpentine 5 oz.; oils of caraways and sweet fennel, of each 1 oz., (all quite pure ;) rectified spirit of wine 1 gal¬ lon ; dissolve by occasionally agitating them well together in a corked bottle for 2 or 3 days, then add it gradually to clean corn spirit or plain gin until the required flavor is produced, observing not to use too much. Product. Good, if kept for some time. HONEY. Syn. Mel, (Lat. and Fr .) IIonig, (Ger.) The sweet substance elaborated by the bee from the juices of the nectaries of flowers, and deposited in the cells of wax forming the honey¬ comb. Pure honey consists of a sirup of uncrys- tallizable sugar and crystalline saccharine grains, resembling grape sugar. Virgin honey is that which flows spontaneously from the comb ; ordi¬ nary honey, that obtained by heat and pressure. The former is pale and fragrant; the latter darkerj and possessing a less agreeable taste and smell’. I English honey (Mel Anglican) is chiefly collect', from furze and broom flowers, and is more wa:| than that from the South of Europe ;— Narbon honey, (Mel Narbonense,) chiefly from rosemari and other labiate flowers, very fine ;— Minor r honey, (Mel Minorcense ;)— East country hor,e\ inferior and bad tasted ;— Poisonous honey, foui near Trebisond, in Asia, narcotic and poisonous. Uses, >.fc. Honey is nutritive and laxative, b, very apt to gripe. It is employed in the prepari tion of oxymels and gargles, and also to cover tlj taste of nauseous medicines, which it does befit than sugar. Clarified honey is alone ordered to Ij used in medicine. Pur. Honey is frequently adulterated with treil cle, starch, and wheat flour. The first may l| detected by the color and odor, and the others hi the honey not forming a nearly clear solution wit cold water, and striking a blue color with iodine.; HONEY, CLARIFIED. Syn. Mel despi matum. Prep. I. (P. L. and D.) Melt the hone) in a water-bath, remove the scum, and pour off thi clear. Less agreeable than raw honey, but not s apt to ferment and gripe. II. (Siller.) Any quantity of honey is dissolve in an equal part by weight of water. The liqui; is allowed to boil up 4 or 6 times without skiff 1 ming ; it is then removed from the fire, and aftc being cooled, brought on several strong linen straii: ers, stretched horizontally, and covered with layer of clean and well-washed sand an inch ij depth. When the solution has passed through thj strainers, it is found to be of the color of clear wbilj wine ; the sand being allowed to remain on tli strainers, is rinsed with cold water, and the wholj of the liquor is finally evaporated to the thicknee of sirup. III. Dissolve the honey in water, clarify wifi the white of egg, and evaporate to a proper cou sistence. IV. Dissolve in water, add IJ lb. of animal charcoal to every ^ cwt. of honey, gently eimmij for 15 minutes, add a little chalk to saturate excesj of acid, if required ; strain or clarify, and evapor.iu 1 Remarks. Honey acquires a darker color ij heated in copper or iron vessels; the above pro; cesses should therefore be conducted in earthen oj well-tinned copper pans. HONEY, HELLEBORE. Syn. MelHellei boratum. Prep. (P. L. 1746.) Hellebore root- bruised, lb. j ; water 4 pints; digest for 3 days 1 boil, strain, and add honey lb. ij ; boil to a sirup Cathartic, in mania. HONEY, LIQUORICE. Syn. MelGlycyr rhizatum. Prep. (Ilamb. Ph.) Honey and : strong infusion of liquorice boiled to a proper con j sistence. HONEY, MERCURIAL. Syn. Mel mer curiale. Prep. (P. L. 1746.) Juice of the herlj mercury and honey, of each equal parts; boil to fj proper consistence. HONEY OF BORAX. Syn. Mel Boracis| (P. L.) Mel Subboracis. Prep. (P. L.) Pow-j dered borax 3j ; clarified honey §j 5 mix. Astrin¬ gent, detersive, and cooling. It is employed n aphthae of the mouth and excessive salivation. I' is incompatible with acids, and is decomposed b) compound infusion of roses, with which it is com¬ monly ordered. HOR 353 HUI IIONEY OF MERCURY. Syn. Mel IIy- iargtri. Prep. (Bell.) Quicksilver 3j; honey : ; triturate till the globules disappear. Proper¬ 's similar to mercurial pill. HONEY OF MERCURY, COMPOUND. i/n. Mel Hydrargyri compositum. Prep. (P. C.) uicksilver 3ij; clarified honey ^ij • oil of cloves j; as last. HONEY OF ROSES. Syn. Mel Ros.*. rep. (P. L.) Dried petals of the red rose ^iv ; ding water 2^ pints; macerate for 6 hours, rain, add honey lb. v; and evaporate in a water- :th to a due consistence. Used to make astrin- ■nt gargles. It must not be boiled in a copper or m vessel, as they will spoil the color. HONEY OF SQUILLS. Syn. Mel Scillje. rep. Clarified honey lb. iij ; tincture of squills . ij; mix well. Properties and uses the same as ;ymel of squills. 'HOP. Syn. Houblon, ( Fr .) Hopfen, ( Ger.) : umulus Lupulus, ( Lat .) The hop or hops of iimmerce, are the strobiles or catkins of the hop I ant. In the choice of hops, care should be taken select those that have large cones or strobiles, ; at are the most powerfully odorous, and most lee from leaves, stems, scaly fragments, and icks, and which, when rubbed between the inds, impart a yellowish tint and glutinous feel- g to the skin. The tightness with which they e packed should also be noticed ; as without be- g very firmly pressed together, and quite solid, ey soon spoil by keeping. The finest flavored :>ps are those grown in East Kent, and termed je “ golden bine;” these possess a lively golden How color, and are principally employed for the ner class of ales. Mid Kent and Sussex hops e also used for ale, but have an inferior color and ivor. Countrys and Farnham hops have a •eenish yellow color, and are more expensive than ly other variety; but are only used for malt l«or that it is intended to keep for a long time, i they do not impart their flavor to the beer he¬ re it has been kept at least a year. They are liefly used for ale. The best hops are packed in cksof fine canvass,termed “pockets,” weighing orn 1 \ cwt. to If cwt. each; and the inferior halities in coarse “bags,” of about double the ze. The former are mostly purchased by the o, and the latter by the porter brewers. When ops are older than of the last season’s growth, hey are termed “ yearlings,” —when of the sec- id seasou’s growth, “olds,” —and when three ■are, or older, “ old olds.” (See Extract of jops, and Brewing.) HORDEINE. (From hordeinn, barley.) This ime was given by Proust to the peculiar starchy ajter of barley meal; but according to Raspail, is merely bran more minutely divided than that hich remains in the sieve. HOREHOUND. Syn. White Horehound. arrubium vulgare. This herb is a popular rem- ily in chronic pulmonary complaints, especially itarrh, and in uterine and liver affections, llore- >und tea (thea vel infusum marubii) is prepared ' infusing 1 oz. of the herb in boiling water for iliour; sirup of horehound, (syrupus marubii,) ' thickening the infusion or tea with sugar; can¬ ed horehound, (marrubium conditum,) by mix- g horehound juice 1 pint, with white sugar 4 lbs., 45 and moist sugar 6 lbs., or white sugar alone 10 lbs., boiling to a candy height, and pouring it, while warm, into moulds or small paper cases, well dust¬ ed with finely-powdered lump sugar; or it is poured out on a dusted slab, and cut into squares. HORN is dyed with the same dyes, and in a similar manner to bones and ivory. (See page 125.) Horn is softened, bent, and moulded by means of heat and pressure. HUILE ACOUSTIQUE. Prep. Bullock's garlic and bay leaves, of each 3iv ; olive oil lb. ss ; boil for 15 minutes, and strain. Used for earache and deafness; a little dropped on cotton wool and placed in the ear. HUILE D’ANIS. Aniseed, bruised, ^ lb.; spirit of wine 1 gallon; digest a week, strain, and add sugar I J lb. It may be made of star anise seed, and proof spirit may be substituted for spirit of wine. Cordial and pectoral. HUILE ANTIQUE. Prep. I. (Plain.) a. Ol¬ ive oil 1 pint; oil of vitriol £ oz. ; mix, agitate well in a corked bottle for 1 hour, then allow it to repose in the sun, or a moderately warm situation, for 12 or 14 days, after which time decant the clear portion from the sediment, b. Oil of ben nuts filtered; this never gets rank. c. Olive oil filtered. All the above keep the hair moist, and may be scented at pleasure. II. ( Huile antique d la rose.) a. Either of the above scented with otto of roses, b. Rose leaves and blanched sweet almonds, equal parts; grind them together, then express the oil, and either filter it through blotting paper, or allow it to de- posite in a closely-corked bottle, c. Use blanched bitter almonds instead of sweet ones. Remarks. The first two keep the hair moist; the last one dries it. The same is the case with all those that follow where bitter almonds are used. III. (Huile antique a la tuberose.) As the last. IV. (Huile antique a la fleur d'orange.) Plain Huile antique scented with Neroli, or orange flowers and almonds pressed together, as in No. II. V. (Huile antique au jasmin.) From oil of jasmin, or jasmin flowers, as the last. VI. (Huile antique a la violette.) Plain huile antique, scented with powdered orris root, by keep¬ ing them together at a gentle heat in a covered vessel for 24 hours, and filtering when cold. VII. (Huile antique aux mille jleurs.) Plain huile antique, scented with several perfumes, so that none may predominate. VIII. (Huile antique verte.) Plain huile an¬ tique 1 pint; gum guaiacum, bruised, i oz.; dis¬ solve by placing the bottle in a water-bath ; when cold, filter through paper, and scent to your pleas¬ ure. IX. (Huile antique rouge a la rose.) Plain huile antique 1 pint; alkanet root 1 dr.; digest in a gentle heat until sufficiently colored, then strain, and add otto of roses 20 drops, oil of rosemary and oil of neroli, of each 5 drops. HUILE LIQUEREUSE DE LA ROSE. Prep. Rose water and simple sirup, equal parts. A pleasant and fragrant sweetening for grog, liqueurs, &c. HUILE LIQUEREUSE DES FLEURS HYD 354 HYD I D’ORANGES. Prep. Orange-flower water and simple sirup, equal parts. More fragrant and agreeable than the last. Gives a delicious fla¬ vor to grog, liqueur, &c., and to perfume the breath. HUILE DE VANILLE. Prep. Spirit of wine and simple sirup, of each 1 quart; essence or tincture of vanilla, a sufficient quantity to fla¬ vor ; mix. This should be kept in a decanter. Used to flavor liqueurs, &c. HUILE DE VENUS. Prep. I. Flowers of the wild carrot 5 oz.; spirit of wine 1 gallon; water 1 pint; macerate 24 hours, then distil 1 gal¬ lon, and add an equal measure of capillaire or sim¬ ple sirup. II. Wild carrot flowers 4 oz.; spirit of wine 1 gallon; macerate for 1 week, strain, and add cap¬ illaire 1 gallon. If preferred colored, steep \ oz. of cochineal in it. A pleasant cordial. HUMUS. When wood, or woody fibre, is ex¬ posed to the joint action of air and moisture, it suffers decay or eremacausis, and moulders down into a dark-brown or black powder, commonly called Mould, and to which chemists have given the name Humus. By the action of alkalis, it is converted into humic acid, which is soluble, and forms salts called humates. HUSBANDRY. This term is applied to the joint operations of farming and gardening on the small scale, and it is also sometimes used synony¬ mously with agriculture. (See Agriculture, Farming, Manures, and Soil.) HYDRARGYRO-CHLORIDES. Salts in which the bichloride of mercury plays the part of an acid. The only one that has been applied to any useful purpose, is the hydrargyro-chloride of ammonia, or the sal alembroth of pharmacy. Per¬ haps white precipitate may also belong to the same class. Similar salts have been formed with the chlorides of other metals, to which the names auro-chlorides, cupro-chlorides, ferro-chlorides, cobalto-chlorides, &e. &c., have been applied. HYDRARGYRO-IODO-CYANIDE OF POTASSIUM. Prep. Add a concentrated solu¬ tion of bicyanide of mercury to a solution of iodide of potassium, as long as a white, pearly, crystal¬ line precipitate is formed. Used to ascertain the purity of prussic acid; if a small portion be put into this acid, in a dilute state, red biniodide of mercury will immediately be formed, if any foreign acid be present. HYDRARSINE. An ethereal, volatile sub¬ stance, having an intolerably fetid odor, formed by the action of air on alkarsine. HYDRATE. (P’rom ISu>p, water.) In Chem¬ istry ; a compound containing water, in definite proportion. Thus, slaked lime is a hydrate of lime; caustic potassa, a hydrate of potassa; and oil of vitriol, a hydrate of sulphuric acid. HYDRATED. (In Chemistry.) Chemically combined with water. Thus, the crystallized ve¬ getable acids, (citric, tartaric, oxalic,) and salts (epsom salts, carbonate of soda, &c.) that contain combined water, are called hydrated acids and hydrated salts. The term hydrated is used as an adjective, in the same way as hydrate is as a substantive. The former is, however, usually ap¬ plied to compound names, as hydrated acetic acid, hydrated oxide of iron, &c., and the latter for the sake of euphony, to simple names, as h drate of lime, hydrate of potassa, &c. HYDRIODATE. Syn. Hydriodas, ( Lai A compound formed of the hydriodic acid with base. The hydriodates may be easily formed 1 saturating the acid with the oxides or hydrates c the bases, or more economically, by acting oil tl bases in water, with iodine. (See Iodine, Iodide, and Hydriodic Acid.) HYDRIODIC ACID. Syn. Acidum IIydrki dicum. Prep. Pour a little water over some pei! iodidi of phosphorus, previously put into a sma glass retort, and apply a gentle heat, when hy driodic acid will be evolved, and phosphoric aci remain behind. The gas may be either collected over mercury or passed into water, when liqui hydriodic acid will be formed. II. (F. D’Arcet.) Evaporate hypophosphori acid until it begins to yield phospboreted hydrc gen, then mix it with an equal weight of iodiu placed in a retort; apply a gentle heat as before and collect the evolved gas. The products of hot this and the former process possess great purity. III. (Dr. Glover.) Place iodide of barium in retort, and decompose it with sulphuric acid, whei pure hydriodic acid will be evolved. IV. {Liquid.) Pass sulphureted hydrogen througl a mixture of iodine and water, in a Woolf’s bottle until saturated, then gently heat the liquid until the excess of sulphur flies off. An economica process, but does not yield the pure acid. V. {Dr. Buchanan’s medicinal hydriodic acid. Tartaric acid 264 grs.; pure iodide of potassiun 330 grs.; dissolve each separately in water fjissi mix the solutions, and when settled, decant th« clear liquid and add water to make upf§vj3ij This liquid acid retains a little bitartrate of potassi: in solution, but which does not interfere with it:; medicinal properties. (See Iodine and IIydrio date.) HYDRO. (In Chemistry.) A prefix employee to designate the compounds of hydrogen; as hy¬ drochloric acid, hydrobromic acid, acids formed of chlorine, bromine, and hydrogen. It is some¬ times, though improperly, used synonymously with! the word hydrated. (See Hydrate and Hy¬ drated.) HYDROBENZAMIDE. A substance discov¬ ered by Laurent, and prepared by mixing pure hydruret of benzule with 20 times its volume ol concentrated water of ammonia, in a stoppered bottle, and keeping the mixture for some hours at a heat of 100 to 120°. The crystalline mass thus formed is washed with cold ether, when pure hy- drobenzamide is left, and may be obtained in crys¬ tals by re-solution in alcohol, and spontaneous evaporation. HYDROBROMATE. Syn. PIydrobromas. A compound of hydrobromic acid and a base.. HYDROBROMIC ACID. Syn. Acidum Hy- drobromicum. An acid compound of hydrogen and bromine. It may be prepared from the bro¬ mide of phosphorus in a similar way to that for forming hydriodic acid from periodide of phospho¬ rus. It may also be prepared by decomposing bromide of barium with sulphuric acid, when pure hydrobromic acid will be evolved. (Dr. Glover.) It should either be collected in dry glass bottles, in the manner directed for chlorine, or over mercury, HYD 355 IIYD the pneumatic trough. When passed into vva- |r it forms liquid hydrobromic acid. The pure uid acid cannot be made by passing sulphureted drogen through water mixed with bromine, as is inmonly practised. Prop., , water, and ytvvcua, I generate.) A chemical element, first correctly described by Cavendish in 1766, having previously been confounded with other gases, and by some called phlogiston, from being supposed to be the matter of heat. The term hydrogen was first ap¬ plied to it by Lavoisier, because it is the radical or base of water. In the pure state it only exists as a gas, and is the lightest substance known. New opinions have lately been promulgated by one of the most celebrated continental chemists respect¬ ing hydrogen. At the termination of his fourth lecture at the Sorbonne, M. Dumas announced the following striking views:—“ Whatever it may cost me, gentlemen, in thus giving my opinion, 1 ought to express it fully. We ought no longer to con¬ sider hydrogen as a metalloid, or as merely ap¬ proaching to a metal in any form—it ought to he classed by the side of metals, or among metals. It is a gaseous metal, even as mercury is a liquid metal. If we suppose that it is impossible to liquefy the vapor of mercury—that it is colorless, inodorous, and transparent as hydrogen—we shall have a correct idea of the views I wish to estab¬ lish. By degrees you will learn to appreciate the correctness of this new theory—when, for instance. HYD 356 HYD you study the different compound bodies of which hydrogen is a constituent. The ensemble of its properties approaches, in fact, to mercury and potassium.” (Echo du Monde Savant, Nov. 20, 1842.) Prep. I. Place iron wire in a gun-barrel, or a porcelain tube, open at both ends, to one of which attach a retort containing water, and to the other a bent tube, connected with a pneumatic trough. The gun-barrel must now be heated to redness, and the water in the retort brought into a state of brisk ebullition, when the vapor will be decom¬ posed, the oxygen being absorbed by the iron, and the hydrogen escaping into the gas receiver. II. Oil*of vitriol 1 part; water 5 parts; mix, and pour the dilute acid on iron or zinc wire, or fdings placed in a retort or gas bottle. Hydrogen will be evolved as before. This is the more con¬ venient method of the two, and the one usually adopted in practice. Remarks. To render the gas quite pure, distilled zinc should be employed, and the gas should be passed, first through alcohol, and then through a concentrated solution of pure potassa. Prop., Uses, 6pc. A colorless, tasteless, odorless (when pure) combustible gas, having the sp. gr. 00694 ; being 16 times lighter than oxygen gas, and nearly 14^ times lighter than atmospheric air. Combined with oxygen it forms water ; with chlo¬ rine, muriatic acid; with iodine, liydriodic acid ; with bromine, hydrobromic acid; with fluorine, hydrofluoric acid; with cyanogen, prussic acid ; with carbon, several hydrocar burets or hydrocar¬ bons ; with nitrogen, ammonia; with phosphorus, phosphorated hydrogen ; with sulphur, sulphuret- cd hydrogen; and with arsenic, tellurium, and potassium, arseniureted, tellureted, and potas- siureted hydrogens. It also enters into the com¬ position of all compounds containing water, (hy¬ drates, &c.,) numerous acids and salts, and the various proximate organic principles both of the animal and vegetable kingdoms. It forms one of the ingredients of coal gas, and of all bodies that possess the power of burning with flame. From its extreme lightness it is used to fill balloons, but its carburet, (coal gas,) from being cheaper and more easily procured in large quantities, is general¬ ly employed for this purpose. 100 cubic inches, at 60° I., and 30 inches of the barometer, weigh --•1371 grs. Mixed with atmospheric air or oxyo-en it explodes with extreme violence on the approach of flame, or sudden compression. (Biot.) When brought into contact with spongy platinum, the latter instantly becomes red hot, and the gas is kindled. A small apparatus, arranged upon this principle, constitutes the popular little instrument for the instantaneous production of light, sold by the philosophical instrument makers. One meas¬ ure of hydrogen and 5 or 6 of air, or 2 of hydro¬ gen and 1 of oxygen, are the proportions that ex¬ plode with the greatest violence. (Doebereiner.) A mixture of 1 volume of hydrogen and 9 volumes of air explodes feebly, and one of 4 volumes of h) drogen and 1 volume of air does not explode at all. (Cavendish.) The electric spark, spongy platinum, the black powder of platinum, (Garden ) clean platinum foil, (Faraday,) and some other substances, produce combination, and generally explosion, of the mixed gases. A jet of hydrogen, burnt in oxygen gas, or a jet of these gases (mix fore. This must also be precipitated with sulphur acid, the solution filtered, and the same process ril peated, until about 3 oz. of deutoxide of barim have been employed. The hydrochloric acid mu then be separated by means of sulphate of alive! cautiously added, and the sulphuric acid aftei wards separated by pure solid baryta. (Ann. i Chim. et de Phys. and M. Thenard’s Traite dj Chimie.) Remarks. The liquid prepared by the last for mula contains 25 to 30 times its volume of oxygei and also much simple water. To remove the lal, ter it must be placed over sulphuric acid, under thj exhausted receiver of an air-pump, where it mur be kept until the sp. gr. becomes 1*452, beyon which it cannot be concentrated ; as at this poin it begins itself to volatilize slowly. In this stat it is a colorless and limpid fluid, having a metalli taste, and is stable at low temperatures, but re solved into oxygen and water, at 59° F. It mixe with water in all proportions, and becomes mor permanent. The same may also be said of th; acids. It bleaches organic substances. All th> metals, except iron, tin, antimony, and tellurium decompose it with more or less facility, and tin action is promoted by the substances being in i state of minute division. A similar decompositioi is produced by many of the metallic oxides. Tbt peroxides of lead, mercury, gold, platinum, man ganese, and cobalt, effect this change instantane¬ ously, and accompanied with extreme violence during which the glass tube holding the liquid be¬ comes red hot. Its action on oxide of silver is alsc exceedingly violent. Every drop of the liquid lei fall on the dry oxide produces a real explosion and so much heat is evolved, that if the experi¬ ment be made in a dark place, there is a very sen- I1YD 357 HYD b'e disengagement of light. Gold, in a state of xlreme division, acts with great force on pure xvgenated water; yet it has no action on that quid if it be mixed with a little sulphuric acid, ’ibrin, (recently extracted from the blood,) the ssue of the lungs, kidneys, and spleen, and the kin and veins, also deoxydizo the liquid.' Peroxide of hydrogen has been applied in the rts to restore the blackened lights of paintings, hich have become darkened, from the lead they ontain being acted on by the sulphureted hydro- en frequently present in the atmosphere. It has cen lately proposed by M. de Sondala, as a means f supplying oxygen to the confined air of diving ells and other limited places ; the carbonic acid >rmed by the lungs being at the same time ab- >rbed by passing the air through hydrate of lime. IIYDROLEIC ACID. A peculiar compound btained by evaporating the alcohol used in the 1 reparation of hydromargaritic acid. IIYDROMARGARIC ACID. A compound armed by melting together one equivalent each f meta-margaric and hydromargaritic acids, and rystallizing the mass from alcohol. HYDROMARGARITIC ACID. Obtained y boiling the mother liquor of meta-margaric and ictoleic acids, when a mixture of hydromargaritic ad hydroleic acids rises to the surface, which, af- 'r being washed with cold alcohol, leaves the inner pure. By heat it is converted into meta- largaric acid and water. Soluble in alcohol and ther. HYDROMELLONIC ACID. Prepared by issolvmg mellonide of potassium in boiling water, elding muriatic, sulphuric, or nitric acid, and col- ■cting and drying the precipitate. A yellow awder, soluble in water. It forms mellonidcs ith the metallic oxides. IIYDROMEL. Prep. (P. Cod.) Honey 2 z.; boiling water 32 oz.; dissolve and strain. HYDROMETER. (From 8<5wp, water, and irpov, a measure.) An instrument for ascertain- »g tho specific gravities of liquids, and hence their rengtlis; these being either in inverse or direct roportion to their specific gravities. Spirituous quors and ammonia water are examples of the inner, and malt wort, and sirups of the latter, he hydrometer employed by the revenue officers 'r levying the duties on spirits has been already ■scribed at pages 35 and 36. Bourne’s hydrometer or areometer is very gen- rally employed on the continent for ascertaining ie specific gravities of various liquids. As now >ade, it either consists of a single spindle about d inches long, graduated from —80° to +80°, f of two spindles of about half that length ; the ae for light liquids ranging from 10° to 80°, and le other for heavy liquids ranging from 0° to 80°. hese are employed with a long glass tube, in a milar way to Sike’s hydrometer before noticed, °t the thermometer for ascertaining the temper- hire must be covered with a glass case, or ar- uiged with a folding scale to allow of its immer- on in corrosive liquids. In Baume’s hydrometer for liquids lighter than rater, the instrument is poised, so that the 0 of the rale is at the bottom of the stem, when it is float- m in a solution of 1 oz. of common salt in 9 oz. f water, and the depth to which it sinks in distil¬ led water shows the 10th°; the space between these fixed points being equally divided. His grad¬ uation was continued upwards to tho 50th°, but is now continued further. Corresponding Degrees of Baume’s Hydrometer and real Specific Gravities.—I. Hydrometer for Light Fluids, or Pese-Esprit. Temperature 56 to 60° Fahr. Baume. Spec. Gra. Banme. Spec. Gra. 50 . . 0-782 29 . . 0-884 49 . . 0-787 28 . . 0-889 48 . . 0-792 27 . . 0-895 47 . . 0-796 26 . . 0-900 46 . . 0-800 25 . . 0-906 45 . . 0-805 24 . . 0-911 44 . . 0-810 23 . . 0-917 43 . . 0-814 22 . . 0-923 42 . . 0-819 21 . . 0-929 41 . . 0-823 20 . . 0-935 40 . . 0-828 19 . . 0-941 39 . . 0-832 18 . . 0-948 38 . . 0-837 17 . . 0-954 37 . . 0-842 16 . . 0-961 36 . . 0-847 15 . . 0-967 35 . . 0-852 14 . . 0-974 34 . . 0-858 13 . . 0-980 33 . . 0-863 12 . . 0-987 32 . . 0-868 11 . . 0-993 31 . . 0-873 10 . . 1-000 30 . . 0-878 0 . . 1-075 In the hydrometer for liquids heavier than wa¬ ter, the position of the fixed points is reversed ; for the 0 is at tho top of the stem, and denotes tho level to which the hydrometer sinks in distilled water: the 10th° is lower down, and shows the level to which it sinks in the saline solution, and the graduation was continued downwards to tho 75th°, but is now continued further. Corresponding Degrees of Baume’s Hydrometer and real Specific Gravities.—II. Hydrometer for Heavy Fluids, or Pese-Acid. Temperature 56 to 60° Fahr. Baume Spec. Gra. Baume. Spec. Gra. 1 . . 1-007 23 . • 1-190 2 . 1014 24 . . 1-199 3 ! . 1-022 25 . . 1-210 4 . . 1-029 26 . . 1-221 5 •' . 1-036 27 . . 1-231 6 . . 1-044 28 . . 1-242 7 . . 1-052 29 . . 1-252 8 . . 1-060 30 . . 1-261 9 . . 1-067 31 . . 1-275 10 . . 1-075 32 . . 1-286 11 . . 1083 33 . . 1-298 12 . . 1-091 34 . . 1-309 13 - . 1-100 35 . . 1-321 14 • . 1-108 36 . . 1-334 15 - . 1-116 37 . 1-346 16 - . 1-125 38 1-359 17 • . 1134 39 . . 1-372 18 • . 1-143 40 . . 1-384 19 • . 1152 41 . . 1-398 20 • . 1-161 42 . . 1-412 21 • . 1-171 43 . . 1-426 22 . 1-180 44 . . 1-440 HYD 358 HYD Baume. Spec. Gra. Baume. Spec. Gra. 45 . . 1454 61 . . 1-736 46 . . 1-470 62 . . 1-758 47 . . 1.485 63 . . 1-779 48 . . 1.501 64 . . 1-801 49 . . 1.516 65 - . 1-823 50 . . 1.532 66 . . 1-847 51 . . 1.549 67 • . 1-872 52 . . 1-566 68 • . 1-897 53 . . 1-583 69 - . 1-921 54 . . 1-601 70 • . 1-946 55 . . 1-618 71 - 1-974 56 . . 1-637 72 - . 2-002 57 . . 1-656 73 . . 2-031 58 . . 1-676 74 . . 2-059 59 . . 1-695 75 . . 2-087 60 . . 1-714 The areometers and alcoholometers of Gay Lussac, Tralles, and Richter, at once indicate on their stems the strength of the liquid, which mere¬ ly requires correction as to temperature. (See page 37.) The hydrometer of Fahrenheit consists of a hollow ball, with a counterpoise below, and a very slender stem above, terminating in a small dish. The middle, or half length of the stem, is distin¬ guished by a fine line across. In this instrument every division of the stem is rejected, and it is im¬ mersed in all experiments to the middle of the stem, by placing proper weights in the little dish above. Then as the part immersed is constantly of the same magnitude, and the whole weight of the hydrometer is known, this last weight, added to the weights in the dish, will be equal to the weight of fluid displaced by the instrument, as all writers on hydrostatics prove. And accordingly, the sp. gravities for the common form of the tables will be had by the proportion :— As the whole weight of the hydrometer and its load, when adjusted in distilled water: is to the number 1000, &c.:: so is the whole weight when adjusted in any other fluid : to the number ex¬ pressing its specific gravity. Nicholson’s hydrometer for taking the sp. gr. of minerals, is a very convenient instrument. Twaddell’s hydrometer is much used in the bleaching establishments of Scotland and some parts of England. According to this scale 0 is equal to 1000, or the sp. gr. of distilled water, and each degree is equal to -005, so that by multiplying this number by the number of degrees marked on the scale, and adding T the real specific gravity is obtained. J Table of Specific Gravities indicated by Twad¬ dell’s Scale. Twaddell. Sp. Gr. 0 1000 10 1050 20 1100 30 1150 40 1200 50 1250 60 1300 70 1350 80 1400 90 .1450 Twaddell. Sp. Gr. 100 1500 110 1550 120 1600 130 1650 140 1700 150 1750 160 1800 170 1850 180 1900 190 1950 Hydrometers, unless manufactured with great care and skill, merely afford approximate results, but which are nevertheless sufficiently correct i all ordinary purposes. They also require seve ounces of liquor to float them, and hence cam 1 be used for small quantities of liquid. (See Sij cific Gravity.) HYDRO-PERSULPHOCYANIC ACID. yellow reddish crystalline mass, obtained by fuse sulphocyanide of potassium in a stream of d muriatic acid gas, in a vessel connected with- suitable receiver. It is purified by a solution j hot alcohol, which deposites it on cooling in a sen crystalline form. HYDROPHOBIA, CURE FOR. At Udin in Friule, a poor man lying under the frightil tortures of hydrophobia was cured with son draughts of vinegar, given him by mistake, i| stead of another potion. A physician at Padi got intelligence of this event at Udina, and triij the same remedy upon the patient in the hospiti; administering to him a pound of vinegar in ti morning, another at noon, and a third at suns' and the man was speedily and perfectly cured. HYDRO-SULPIiOCYANIC ACID. A p culiar acid occurring in the seeds and blossoms ii the crucifer®, and in the saliva of man and shee It may be obtained by decomposing sulphocyanii of lead by dilute sulphuric acid, avoiding exces and throwing down the last portion of lead by su phureted hydrogen. It may also be prepared l decomposing a mixture of 1 part of sulphocyanii of silver and 100 of water, by sulphureted hydro gen. It forms a colorless fluid, readily undergoir decomposition by the action of air and heat. Will the bases it forms compounds termed sulphocyi nides, most of which may be formed by saturatir the acid with the oxide, or hydrate of the base, < from the sulphocyanide of potassium, and a solub salt of the base, by double decomposition.— Su\ phocyanide of potassium is formed by dryin, prussiate of potash to expel its water, powderinji adding \ its weight of sulphur, and fusing in a iron vessel at a low red heat, until the escapin bubbles of gas inflame in the air, and burn with red light; the mass must be then cooled, dissolve in boiling water, treated with a solution of carboi ate of potassa until it ceases to become turbii next boiled for a quarter of an hour, filtered, evaj, orated, and crystallized. The crystals must t redissolved in alcohol, and the solution refiltere: and recrystallized. Forms colorless, deliquescen prismatic crystals, soluble in alcohol and water- Sulphocyanide of lead is prepared by mixing cor centrated solutions of acetate of lead and sulphi cyanide of potassium. Lustrous yellow opaqu crystals, decomposed by boiling Water, into bydrc sulphocyanic acid and a basic salt. If subacetat. of lead be used instead of the acetate in the abov formula, a basic sulphocyanide of lead will b formed.— Sulphocyanide of copper is prepared b: precipitating a mixture of sulphate of copper an sulphocyanide of potassium with a solution of pro tosulphate of iron. An insoluble granular powder —Sulphocyanide of silver is formed by preeipita ting neutral nitrate of silver by sulphocyanide of potassium. White, insoluble. By solution in am monia it may' be obtained in brilliant crystallin: white plates. HYDROTELLURIC ACID. A peculiaj gaseous body discovered by Davy in 1809, am HYP 359 HYP irmed in a similar manner to hydrogen by digest- g muriatic acid on an alloy of tellurium with nc or iron. It possesses feeble acid properties, nd precipitates tellurets from metallic solutions. i is absorbed by water, and then forms liquid hy- rotelluric acid, or tellureted hydrogen. HYDROUS. Containing chemically combined r ater. (See Hydrate.) HYDROXANTHIC ACID. The name ori- •nally given by Zeiso to xanthic acid. IIYDRURET. Syn. Hydroguret. IIydru- etum, (Lot.) A compound of hydrogen with a letal. HYGRUSIN. A name given by Bizio to the leoptfene of Berzelius, or the liquid and more vol- tile portion of essential oils. HYOSCYAMIA. Syn. Hyoscyaminum. Hy- scyamine. Hyoscyama. Hyoscyamina. An al- aloid discovered by Brande in common henbane, hyoscyamus nigra.) It is powerfully narcotic, 'hevallier, Brault, and Poggiale, eminent and skil- I ll chemists, have failed to procure it. (Jour.de ’harm.) It may be obtained in prisms, and with fie acids forms salts. HYPNOTICS. (From Irvos, sleep.) Medi- ines that induce sleep. Opium, morphia, and enbane, are the principal hypnotics. (See Ano- 'YNE.) HYPOCHLOROUS ACID. Syn. Euciilo- ine. A gaseous compound, discovered by Davy ) 1811. It is most conveniently prepared by agi- iting together a mixture of 1 part of peroxide of lercury and 2 parts of water, in a bottle filled nth chlorine gas. The filtered liquid is fluid hy- ochlorous acid. It may bo purified by distillation t a temperature considerably below 212°, as at nat heat it suffers rapid decomposition. It bleaches owerfuliy, and is readily decomposed by light and ontact with various substances, especially pow¬ ered glass or angular bodies. The compounds opularly called chloride of lime, soda, and pot- sh, are supposed by some to be hypochlorites, but he point is undetermined. HYPOCHONDRIASIS. (From (ur oxovSpiasos, ne who is hipped.) The vapors, lowness of spir- s, blue devils. This disease chiefly affects per- ons of the melancholic temperament, and is com- nonly induced by hard study, irregular habits of fe, want of proper social intercourse, and exercise. I he treatment may in most cases be similar to that uentioned under dyspepsia, observing, however, bat success depends more on amusing and enga- ;ing the mind, and in gradually weaning it from Id conceits, than in the mere administration of nedicine. When the patient is tormented with a isionary or exaggerated sense of pain, or of some oncealed disease, or a whimsical dislike of certain •ersons, places, or things, or groundless apprehen- ions of personal danger or poverty, or the convic- ion of having experienced some dreadful accident •r misfortune, the better way is to avoid any direct ittempts to alter his opinions, but to endeavor to aspire confidence in some method of relief. Gre- ling mentions the case of a medical man who con¬ nived that his stomach was full of frogs, which lad been successively spawning ever since he had >athed, when a boy, in a pool in which he had per- :eived some tadpoles ; and he had spent his life in “ndeavoring to get them removed. Another pa¬ tient perhaps conceives himself to be a giant; a second as heavy as lead ; a third a feather, in con¬ tinual danger of being blown away by the wind ; and a fourth a piece of glass, and is hourly fearful of being broken. Marcellus Dentatus mentions a baker of Ferrara, who thought himself a lump of butter, and durst not sit in the sun, or come near the fire, for fear of being melted. The writer of this article once knew a man who always put on his coat the wrong side in front, because be con¬ ceived his face looked behind him. In such cases it is useless to argue with the patient, as it only causes irritation, and increases the malady. HYPONITROUS ACID. A highly volatile liquid, gaseous at common temperatures, first ob¬ tained by Gay Lussac, by confining a mixture of binoxido of nitrogen in excess and oxygen gas, in a glass tube over a concentrated solution of pure potassa, in the mercurial pneumatic trough. It may also be obtained from a mixture of 200 meas¬ ures of binoxide of nitrogen and 50 measures of oxygen, both quite dry, by exposing the resulting orange fumes to intense cold, which condenses them into a liquid. When 10 parts of nitric acid sp. gr. l - 3 are poured on 1 part of starch in a ca¬ pacious retort, and a gentle heat applied by means of a water-bath, “ pure hyponitrous acid is disen¬ gaged.” (Liebig and Gregory, Turner’s Chem., 7th ed. p. 848.) At 0° F., hyponitrous acid is a color¬ less liquid, but green at higher temperatures, rap¬ idly volatilizing in orange-colored vapors. It is decomposed by contact with water and the bases, but the earthy and alkaline hyponitrates may be indirectly formed by exposing the corresponding nitrates to a gentle red heat. HYPO-PHOSPHOROUS ACID. A peculiar viscid liquid discovered by Dulong in 1816, and obtained by treating phosphuret of barium with water, and as soon as the phosphureted hydrogen has escaped, filtering, throwing down the baryta with dilute sulphuric acid, again filtering and evaporating. It is a powerful deoxidizing agent, and forms salts with the bases called hypophos- phites. The hypophosphites of the alkalis may be prepared by precipitating an earthy hypophos- phite by an alkaline carbonate, or by directly neu¬ tralizing the acid with those carbonates. The earthy hypophosphites may be formed by boiling the earths in a caustic state along with water and a few fragments of phosphorus, filtering, and evap¬ orating. All the hypophosphites are soluble in water, and those of the alkalis, both in alcohol and water; they are all decomposed by heat. IIYPOSULPHOBENZIDIC ACID. A sour liquid, or crystals, obtained by decomposing hypo- sulphobenzidate of copper by sulphureted hydrogen. It forms salts with the bases termed hyposulpho- benzidates. The salt of baryta may be formed by saturating fuming oil of vitriol with benzole, adding water, filtering, neutralizing the liquid with carbonate of baryta, again filtering, evaporating, and crystallizing. Hyposnlphobenzidate of cop¬ per may be obtained by precipitating the last salt with sulphate of copper, filtering, evaporating, and crystallizing. HYPOSULPHOBENZOIC ACID. Syru Sux.pnoBENzoic Acid. Prep. Accurately precipi¬ tate a solution of acid hyposulphobenzoate of ba¬ ryta with sulphuric acid, filter, evaporate first over the open fire, and then in vacuo over sulphuric acid. Crystalline, deliquescent, sour; forming salts called hyposulphobenzates or sulphobenzates. The acid salt of baryta may be made by conduct¬ ing the vapors of anhydrous sulphuric acid into a dry receiver, containing crystals of benzoic acid, and placed in a freezing mixture. As soon as a translucent mass is formed, dissolve it in water, decant the clear, neutralize with carbonate of ba¬ ryta, evaporate, and add somo muriatic acid, when crystals will form as the solution cools. It may be decolored by animal charcoal, and purified from muriatic acid by repeated rc-solutions. HYPOSULPIIO-INDIGOIC ACID. A name given by Berzelius to one of the acids obtained by precipitating sulphate of indigo with carbonate of potassa. HYPOSULPIIURIC ACID. An acid com¬ pound of sulphur and oxygen, discovered by Welter and Gay Lussac. It is prepared by pass¬ ing sulphurous acid gas through water, holding in suspension black oxide of manganese, in fine pow¬ der. The manganese is then precipitated by baryta in excess, and a current of carbonic acid is passed through the liquid, which is next filtered and evapo¬ rated, when crystals of hyposulphate of baryta will be obtained. These, when dissolved, and carefully neutralized with sulphuric acid, will yield a solu¬ tion of hyposulphuric acid. It may be concen¬ trated until its sp. gr. becomes 1 *35. It neutral¬ izes the alkalis and earths, forming salts called hy- posulphates, wdiich are soluble. HYPOSULPHITE OF SODA. Prep. ( Ca - pawn's process .) Boil a dilute solution of caustic soda with sulphur until saturated. Then pass sul¬ phurous acid gas into the solution until there re¬ mains but a very small portion of Na S 6 undecom- posed. This may be ascertained by filtering a small portion of the solution, which ought to have a very pale yellow color. If this is found to be the case, the whole of the solution is filtered and evapo¬ rated by boiling to a sirupy consistence. The am¬ bient air, during evaporation, acts upon the Na S 6 which remains in the liquor, and converts it into hyposulphite soda. This last-mentioned salt crys¬ tallizes from the sirupy solution. When the salt is dry, it is unalterable in the air. If there still re¬ mains some sulphuret of soda in the sirup, with a view to its removal, it is simply necessary to mix it with one half of its weight of alcohol, and shake it well. The alcohol takes up the sulphuret of soda, and swims on the surface of the aqueous solution, which latter is set aside to crystallize, without re¬ moving the supernatant alcoholic layer. “ It appears to me that it would be more advan¬ tageous to modify this operation in such a manner as to procure the bisulphite by saturating a solu¬ tion of carbonate of soda with sulphurous acid gas, disengaged from bruised charcoal by sulphuric acid. Then mix with this solution (of bisulphite soda) the sulphuret of sodium, prepared in the moist way above mentioned, in slight excess ; fil¬ ter, evaporate, and set aside to crystallize.” (Ber¬ zelius.) v HYPOSULPHUROUS ACID. The hyposul¬ phites, or salts formed by the union of this acid with the bases, may either be obtained by digest¬ ing sulphur in solutions of the sulphites, or by pass¬ ing the sulphurous acid gas into alkaline solutions The hyposulphites of potassa and soda posse the remarkable property of dissolving a large quai tity of chloride of silver, and some other metall compounds, hence their use in the art of phot' graphy. HYSTERICS. Syn. Hysteria, (from hmcp the womb.) The treatment of this disease vari< with the causes and the symptoms. Bleeding an! depletives are generally had recourse to in robu.i and plethoric habits, and stimulants and tonics ij those of a weakly or relaxed constitution. Affij sion of cold water, and nasal stimulants, will fr vating effects of this medicine on me, that it 1 with truth be denominated the true aqua >! ; for it laid the foundation of a state of health i strength which has seldom been surpassed.” • J. Jervis, Bart.) I. (Dr. Reece’s mixture.) Carbonate of soda l|.; compound tincture of rhatany 1 oz.; tinc- M of ginger and chamomiles, of each 3 dr.; i'lphor julep 7 oz.; mix. Dose. 3 tablespoonfuls * e a day. (See Dyspepsia.) 4DIGO. Syn. Anil. Bleu d’Inde ; Indigo, ! ) iNDICUM ; PlGMENTUM In’DICUM, (Lat.) IvStKOV, ) A blue substance obtained from the leaves young shoots of several species of indigofera Uinerium, by soaking them either in cold water, Pjtill better, in water kept warm, and at about if Fahr., till the liquor becomes deep green ; it sn drawn off, and beat or churned till blue ■ s appear, lime-water is next added, the yel- i liquor drawn off, the blue sediment dried, and edinto small lumps. Used as a blue dye and ient, and occasionally in medicine for epilepsy, digo, though apparently a very simple sub¬ tle, is composed of several distinct principles, u;by the action of acids, alkalis, oxygen, chlo- ii &c., yields other substances possessing consid- (ti e interest. The following are the chief of h i compounds, of which the word indigo consti- B a portion of the name :— tire indigo, or indigo blue. I. Powdered in- 6 5 parts; green vitriol 10 parts; hydrate of 11 15 parts ; water 60 parts; mix, agitate oc- fcjnally until the color is destroyed, then decant kielcar portion, precipitate with hydrochloric W and wash the powder, first with water, and ^ with boiling alcohol, until the latter ceases to ■Ore a yellow color. I j. Caustic soda and grape sugar, of each 1 •*". water 20 parts ; powdered indigo 5 parts ; and proceed as above. I- (Thos. Taylor.) Powdered indigo 2 parts; l*j?T of Paris 1 part; water, sufficient to reduce ^mixture to a thin paste; spread the mass * ly upon an oblong iron plate to the depth of § B< and dry it by a gentle heat. It must then ^ eld over the flame of a spirit lamp, when a lasting odor will be evolved, the mass will * to smoke, and in a few minutes will be 30 'ed witii a dense purple vapor, which will * Jnse into brilliant flattened prisms or plates of 46 an intense copper color, forming a thick velvety coating over the surface immediately exposed to the heat; should the mass catch fire, it may in¬ stantly be extinguished by a drop of water let fall upon it. Prod. 15 to 18§. IV. (Fritsche.) Indigo and grape sugar, of each 1 part ; put them into a bottle capable of holding 40 parts of liquid ; half fill the bottle with boiling alcohol, and the other half with alcohol holding 1^ part of a very concentrated lye of caustic soda in solution, agitate well, and, after repose, decant the clear. The liquid thus obtain¬ ed possesses an intense yellowish red color, but quickly passes, by exposure to the air,, through the various shades of red, violet, and blue, at the same time depositing indigo blue, in scales. These must be well washed, first in alcohol, and lastly > in water. Product. More than 50§ of the indi¬ go employed. This offers the easiest and most correct means of testing commercial indigo, and is well calculated, from its simplicity, for the use of dyers. Indigogen, indigotine , indigo ichite, or re¬ duced indigo. Prep. The yellow alkaline solu¬ tion obtained by one of the above processes is^ carefully protected from the air, both before and after precipitation with muriatic acid; and the precipitate, after being rapidly washed with re¬ cently boiled distilled water, or with dilute sul¬ phurous acid, is drained on a filter, and dried in vacuo. The product consists of a grayish mass of minute crystals, generally light-blue on the surface, and rapidly turning blue on exposure to the air. White indigo is soluble in alkalis, alco¬ hol, and ether, to which it imparts a yellow color. These solutions deposite indigo blue on exposure to the air. Indigo gluten is obtained by the action of dilute acids on indigo. It possesses little interest. Indigo brown is obtained from powdered in¬ digo by treating it first with dilute acid, and then with a hot strong caustic lye, which must after¬ wards be neutralized with acetic acid, evaporated to dryness, and treated with alcohol, to dissolve out acetate of potassa. A dark brown substance resembling humic acid. Indigo red is obtained by boiling alcohol on powdered indigo exhausted of the two previous substances, by dilute acids and strong alkaline lyes. When heated, indigo red is converted into a white sublimate, (deoxydized indigo red,) but re¬ covers its color by the action of nitric acid. This snbstanco has also been called the Red Resin of Indigo. Indigo purple or phenecine, the purple pre¬ cipitate obtained by filtration from a solution of indigo in fuming sulphuric acid, when largely di¬ luted with water. INDIGO DYES. There are two methods of preparing solutions of indigo for dyeing. 1. By deoxydizing it and dissolving it in alkaline men¬ strua. 2. By dissolving it in sulphuric acid. The former constitutes the ordinary indigo vat of the dyers. Prep. I. a. (Cold vat.) Finely-powdered in¬ digo 1 lb.; green copperas (as free as possible from red oxide) 2J to 3 lbs.; newly-slaked quick¬ lime 3£ to 4 lbs.; triturate the powdered indigo with a little water or an alkaline lye, then mix it INF 362 IND with some hot water, add the lime, again well mix, after which pour in the solution of copperas, and agitate thoroughly. A little potash or soda is frequently added, and a corresponding portion of lime omitted. For use, a portion of this prepara¬ tion vat is ladled into the dyeing vat, as wanted. After using for some time the vat must be re¬ freshed with a little copperas and fresh-slaked lime, when the sediment must be well stirred up, and the whole mixed together. b. (Potash vat.) Indigo, in fine powder, 12 lbs.; madder 8 lbs. ; bran 9 lbs.; potash 24 lbs.; water at 125° F. 120 cubic feet; mix well; at the end of 36 hours add 14 lbs. more potash, and after 10 or 12 hours longer, further add 10 lbs. of potash, rouse well, and as soon as the fermentation and reduction of the indigo are well developed, which generally takes place in about 72 hours, add a little freshly-slaked quicklime. This vat dyes very quickly, and the goods lose less of their color in alkaline and soapy solutions than when dyed in the common vat. Remarks. Wool, silk, linen, and cotton, may all be dyed in the indigo vat by passing them through a weak alkaline solution, and then through the indigo vat for about fifteen minutes ; the stuff should be exposed to the air, and the immersion in the vat and exposure repeated till the color be¬ comes sufficiently deep. The addition of a little woad and madder to the vat improves the dye. Other deoxydizing substances, beside those above mentioned, may be used to effect the deoxydation of the indigo; thus a mixture of caustic soda, grape sugar, indigo, and water, is often employed on the Continent for this purpose, and orpiment, lime, and pearlash are also occasionally used. When properly prepared, the indigo vat may be kept in action for several months by the addition of one or other of its constituents, as required. An excess of either copperas or lime should be avoided. II. Dissolve indigo 1 lb. in smoking sulphuric acid 4J lbs., or oil of vitriol 7 or 8 lbs., in the way directed under liquid blue, page 122, and, after standing 48 hours, add water 2 gallons. This liquid is added to water as required, and the cloth, previously boiled with alum, is immersed in it, and the boiling and immersion are repeated until the wool becomes sufficiently dyed. Remarks. With the above dye every shade of blue may be dyed, but it is most commonly em¬ ployed to give a ground to logwood blues ; in which case the stuff is usually prepared by a boil with a mixed mordant of alum, tartar, the sul¬ phates of copper and iron, and the blue solution, and then dyed in a logwood bath, to which a little potash has been added. When the above sul¬ phuric solution of indigo is diffused through water, at a boiling temperature, and wool plunged there¬ in, and allowed to remain as it cools for 24 hours, and then taken out, drained, washed in water until the latter ceases to be colored, and then boiled for about 15 minutes in water containing 1 or 2g of carbonate of potassa, soda, or ammonia, or a weight equal to about i of the indigo em¬ ployed, the blue color will forsake the wool, and become dissolved in the water. This liquid, when slightly acidulated with sulphuric acid, imparts a fine blue to cloth. The names soluble blue, dis¬ tilled blue, blue carmine, &c., &c., have been • plied to it; it is in reality a caeruleo-sulphate' potassa, or a double sulphate of indigo and potas. It may be purified by evaporation to a sin, and agitation, first with alcohol, and then witlj. mixture of alcohol and acetic acid ; it may til be evaporated to dryness, when it forms a di| blue powder. INDIGOIC ACID. Syn. Ammc Acid. acid obtained by Chevreul by the action of dil boiling nitric acid on indigo. It is prepared gradually adding indigo in powder to boiling nit acid, previously diluted with 12 or 15 parts, water, as long as effervescence ensues; a lit water being dropped in from time to time to pi vent the formation of carbazotic acid. The clq yellow liquid is then decanted while hot, and I crystals deposited as it cools, redissolved in boil water, and acetate of lead added as long atj causes a brown precipitate. The filtered liqi deposites crystals of anilate of lead on cooli.l which by resolution in boiling water, and deco; position with sulphuric acid, yield crystals of an, acid. Colorless, fusible, yellowish white needl; scarcely soluble in cold water, but freely solui in boiling water. It forms soluble and crystallfj ble salts, called Anilates or Indiuotates, w some of the bases. INFANT’S PRESERVATIVE, (ATKI; SON’S.) Prep. Bicarbonate of magnesia 3'| white sugar §ij ; oil of aniseed 20 drops; co. pound spirit of ammonia 3iiss ; laudanum 3j; sir of saffron ; caraway water q. s. to make fj whole measure 1 pint. (Haggard.) INFUSION. Syn. Infusion, (Fr.) Infusd Infusio, {hat., from infundo, to pour in.) I Pharmacy, a liquid preparation obtained by poi ing water of any required temperature un vegetable or animal substances, and suffering it! stand a certain time. Shavings, leaves, and flowc require no previous preparation ; but roots, woo, and other solid substances must be bruised : sliced, if in the green op recent state, or bruised,; coarsely pulverized, if dry, for the purpose of ( posing as large a surface as possible to the act'; of the menstruum. The substances extracted by water from vege bles by infusion are chiefly gum, mucus, t : tractive, tannin, certain vegetable acids, the bitj and narcotic principles, gum-resin, essential ■) and alkalis. Some of these substances are on sparingly soluble in water at ordinary tempe tures; but more readily so in hot water, a) freely soluble in boiling water. The temperati of the water should be therefore proportioned the nature of the vegetable matter operated 1 For mere demulcent infusions, in which fecn and gum are the chief substances sought to dissolved out, and when the active principle) scarcely soluble in water, unless nearly at 1! boiling temperature, boiling water alone should} employed; but when the medicinal virtues j vegetables are soluble in water at lower tej peratures, it is better to employ hot water, and! allow a little longer period for the digestion, many cases temperate water, (from 60 to 70°,) tepid water, (from 80 to 90°,) may be used w advantage, especially in the preparation of a matic bitter infusions, and in most cases, when INF INF 3G3 wished that the product should contain as little rt matter as possible ; but when water at low 1 iperatures is employed, the period of the macera- ; i must be proportionately increased. By adopt- t the method of maceration in vacuo , the men- rnm may be allowed to lie in contact with the etable matter for an unlimited period, without (imposition taking place. nfusions, like decoctions, are liable to undergo i utaneous decomposition by keeping, especially i varm weather, when a few hours are often suf- ijent for their passage into a state of active fer- utation; they should therefore be prepared for daily, as beyond 24 hours they cannot be de- ded on. The London College-directs a pint ■ y to be made at a time, thus very properly re¬ ding them as extemporaneous preparations. See ICOCTIOXS. **As many infusions which are occasionally i ployed in medicine must necessarily escape no- i|> in the following list, it may be as well to re- !rk, that the Infusions of all vegetables that do exert a very powerful action on the human me, may be made by pouring 1 pint of boiling iter on 1 oz. of the vege table matter, and allow - i it to macerate for half an hour to an hour; and Decoctions of the same vegetables may be : de by boiling the above ingredients in the same :portions for 10 or 15 minutes, instead of opera- by mere infusion. The ordinary dose of such isions and decoctions is 1 to 2 oz. three or four es a day. NFUSION, ANTISCORBUTIC. Syn. In- • u m antiscorbuticum. Prep. (E. H.) Water oil (menyanthes aquaticum) ^ij ; -orange ^ss ; ijing water 4 pints ; infuse for a night, strain, and • compound spirits of horseradish half a pint. NFUSIONS, ASTRINGENT. Syn. Inf. ringens. Prep. I. Oak bark §ss ; boiling wa- 1 £ pint; infuse 1 hour, and to each §iss of the ' ined liquor add powdered galls 10 grs.; tincture •atechu, compound tincture of cardamoms, and p of orange peel, of each 3ss, for a dose, j I. Infusion of cusparia §j; tincture of catechu kino 3j; powdered ipecacuanha 3 grs.; powdcr- ! ipium j a gr.; mix for a dose. In diarrhoea, Ac. NFUSION, BITTER PURGING. Syn. i - aMArum purgans (P. L. 1746.) The same Compound gentian mixture. NFUSION, CATHARTIC. Syn. Inf. ca- 1 rticum. Prep. I. Infusion of senna yj; tinc- 1 ‘S of senna and jalap, tartrate of potassa, and • p of senna, of each 3j; mix, for a dose. I. Infusion of senna §iss; Epsom salts 3vj ; 1 lures of jalap and castor, of each 3j ; lauda- •jn and tincture of ginger, of each 10 drops ; *| > for 1 dose. III. Infusion of senna ^ij; potassio-tartrato of 3vj; cinnamon water 53 s; mix, for 2 doses. V. Senna leaves £ oz.; Glauber salts 2 oz.; ling water £ pint; macerate for 2 hours, strain, V add tincture of ginger ^ oz.; compound tinc- l |- of cardamoms 1 oz.; for 4 doses. INFUSION, CEPHALIC. Syn. Inf. ce- •IUcum. Prep. (E. II.) Valerian root §ij; rose- *JT 3iv; boiling water 1 quart; infuse 12 hours, and add aromatic water 51 V. Dose. A wine- t «ful 3 or 4 times a day, as antispasmodic, and 1 arious affections of the head. INFUSION, DIURETIC. Syn. Inf. DIURET- icum. Prep. I. Broom tops ^ij; boiling water §xvj ; infuse 1 hour, strain, cool, and add sweet spirits of nitre 3iv. Dose. §j every other hour. II. Infusion of foxglove §iv; tincture of fox¬ glove 3ss; acetate of potassa 3j; laudanum 10 drops. Dose. 1 tablespoonful twice or thrice a day. III. Juniper berries jij ; aniseed 3ij ; boiling water lb.j ; infuse 1 hour; strain, and when cold, add compound spirit of juniper gij; tincture of squills and nitre, of each 3j. Dose. £ a teacupful frequently. All the above are common diuretics in dropsies. INFUSION OF ALOES. Syn. Inf. Aloes. Prep. Socotrine or hepatic aloes, bruised, 3iv; boiling water 1 pint; digest with agitation for 1 hour, and when cold pour off the clear. Dose. J oz. to 1 oz., alone or combined with £ oz. of tincture of rhubarb; laxative. INFUSION OF ALOES, (COMPOUND.) Syn. Inf. Aloes compositum. Prep. (Dr. Foth- ergill.) Aloes 3j; rhubarb and calumba, of each 3iv ; lime water f ^viij ; spirit of horseradish f3iv ; infuse for 12 hours. An excellent stomachic pur¬ gative. INFUSION OF ANGELIC^. Syn. Inf. Angelica. Angelica root 3vj; boiling water 1 pint; macerate 2 hours and strain. Aromatic and stomachic. INFUSION OF ARNICA. Syn. Inf. Arni¬ ca. Prep. I. (Dr. Joy.) Flowers of leopard’s bane (arnica montana) 3j; boiling water 1 pint; macerate half an hour. II. (A. T. Thomson.) Leaves or flowers 3iss 01 root 3ij ; boiling water f ^xij. III. (Pereira.) Arnica (flowersor leaves?) jss ; boiling water 1 pint. Stimulant, diaphoretic, and diuretic. Dose, f^ss to f Jj. The operation of arnica appears to resemble that of senega. (Sun- delin.) INFUSION OF BARBERRY. Syn. Inf. Ber- beris. Prep. (Dr. Copland.) Bark of the barberiy shrub §ss; boiling water £ pint; macerate two hours, and strain. Dose. 1 to 2 oz. either alone or combined with a little carbonate of soda or potassa and tincture of calumba; in jaundice, biliary fluxes, and other cases w r here heat and acrimony prevail. INFUSION OF BARK. Syn. Inf. Cincho¬ na, (P. L. E. and D.) Inf. Corticis Cinchona. Infusion de Quinquina, (Fr.) Infuso di China, (. Ital .) Chinainfusum, ( Ger .) Prep. I. (P. L.) Lanceleaved (pale) cinchona, bruised, yj ; boiling water 1 pint; macerate for 6 hours in a lightly cov¬ ered vessel, and strain. II. (Inf. cinchona sine calore.) Prep. (P. D.) Triturate the bark with a little of the water, and add the remainder (cold) during the trituration; macerate for 24 hours, aud decant the clear liquor. III. (P. E.) From any species of cinchona, in a similar way to the infusion of c nehona, P. L. Remarks. The addition of 1 3j of diluted sul¬ phuric acid to the water before pouring on the bark increases its solvent power, and, consequently, the strength of the infusion. Dose, ffj to f f ij three or four times daily, as a tonic in dyspepsia and con¬ valescences. (See Decoction of Bark.) INFUSION OF BARK AND MAGNESIA. INF 3G1 INF i Syn. Inf. Cinchona cum Magnesia. Frey. (P. 1 U. S.) Bruised bark §j ; calcined magnesia 3j; boiling water f §xij; boil, digest 1 hour, and strain. INFUSION OF BARK WITH LIME WA¬ TER. Syn. Inf. Cinchonae cum Aqua Calcis. Prep. (P. U. S.) Bruised cinchona bark ; lime water (cold) 1 pint; macerate 12 hours in a cov¬ ered vessel. INFUSION OF BARK, COMPOUND. Syn. Inf. Cinchona compositum. Prep. (St. B. H.) Cinchona bark ; red rose leaves 3iij ; orange peel (dried) 3ij; boiling water 1 pint; macerate 2 hours in a covered vessel, strain, and add diluted sulphuric acid 3iss. INFUSION OF BARK, CONCENTRATED, Prep. I. Coarsely-powdered bark 4 lbs.; boiling water 8 lbs.; macerate for 10 or 12 hours, express the liquor, add rectified spirit of wine 2 lbs.; mix well, let it repose for 24 hours, and filter the clear portion. II. To the water employed in the last portion, add diluted sulphuric acid 2 or 3 fluid ounces, and proceed as before. III. Coarsely-powdered bark 4 lbs.; cold water 8 lbs.; rectified spirit 2 lbs.; diluted sulphuric acid 3 or 4 oz.; mix the fluids, and either macerate the bark in them for a week in a closed vessel, or pro¬ ceed by the method of displacement. Product very superior. Remarks. One fluid drachm of either of the above, added to 7 fluid drachms of water, produces an extemporaneous infusion of cinchona resem¬ bling that of the pharmacopoeia. INFUSION OF BLUE FLAG. Prep. Blue flag flowers 1 to 2 oz.; boiling water 1 pint; ma¬ cerate. Used for the color. INFUSION OF BRAZIL WOOD. Prep. From ground Brazil wood as the last. When wanted to keep, 3 oz. of rectified spirit are added to every pint. Used as coloring. INFUSION OF BROOM. Syn. Inf. Sco- parii. Prep. (P. L.) Fresh broom tops §j ; boil¬ ing distilled water 1 pint; macerate for 4 hours in a lightly-covered vessel, and strain. Diuretic or purgative. Dose. 1 to 4 oz. INFUSION OF BUCHU. Syn. Inf. Buchu, (P. D.) Inf. Bucku, (P. E.) Inf. Diosm,e, (P. L.) Prep. (P. L.) Buchu leaves §j ; boiling water 1 pint; macerate 2 hours. Tonic, stimu¬ lant, and diuretic. Dose. 1^ oz. to 2 oz. INFUSION OF CALUMBA. Syn. Inf. Radicis CalumbjE. Inf. Calumbae, (P. L. & E ) Inf. Colombo, (P. D.) Prep. I. (P. L.) Calum- ba root, sliced, 3v; boiling distilled water 1 pint • macerate for 2 hours in a lightly-covered vessel and strain. The Dublin form is similar, but orders only 3ij of calumba root. II. ( Infusum calumba} cum aqua frio-ida.) Prep. (P. E.) Calumba, in coarse powder, ?ss • cold water 1 pint ; triturate with a little of the water so as to moisten it thoroughly, then put it into a percolator, and pass cold water throuo-h it until f^xvj of infusion have been obtained. b Remarks. The infusion prepared by the first of the above formulae soon spoils, but that prepared by the second will keep for some days. Infusion of calumba is a good tonic and stomachic bitter. Dose. 1 to 3 ounces in dyspepsia, &e., and for re¬ straining vomiting and diarrhoea during pregnancy or dentition. It is preferably joined with sn 1 doses of carbonate of soda or potassa. INFUSION OF CALUMBA, (CONCF- TRATED.) Prep. I. Calumba, in coarse p ■ ty, and has acquired a great sale in the wholes) trade, f 3j added to f 3vij of water makes a f- fectly transparent liquid, possessing exactly sim r virtues to the infusion of calumba, P. L. INFUSION OF CAPSICUM. Syn. l|. Capsici. Prep. (Pereira.) Powdered capsic;; 3iv ; boiling water 1 pint; macerate in a coveil vessel for 2 hours. Dose. % oz. and upwards , malignant sore throat and scarlatina. INFUSION OF CASCARILLA. Syn. I Corticis Cascarillae. Inf. Cascarillae, (P.j. E. & D.) Prep. (P. L.) Cascarilla bark, bruisj §iss ; boiling water 1 pint; macerate 2 hours, a strain. A light and aromatic bitter tonic. Du 1 to 3 oz., usually combined with carbonate of and tincture of cascarilla. It is an excellent me cine in various stomach complaints, debility, di rhcea, &c. INFUSION OF CASCARILLA, (CONCE! TRATED.) Prep. Cascarilla, (good and li grant,) bruised, 6 lbs.; rectified spirit of wine pints ; cold water 6 pints ; macerate in a clj vessel for 14 days, express the liquor, and filter. Remarks. The product, if the preceding proc be well managed, resembles brandy in color i transparency, and is delightfully fragrant. Sho it, however, prove slightly opaque, it may be r dered brilliant by shaking it up, first with abouj drachm of dilute sulphuric acid, and afterwuj with the whites of 3 or 4 eggs, previously mil with a few ounces of water ; it will then eitlj become fine by repose or by filtration. Cone! trated infusion of cascarilla may also be adv;[ tageously made from the same ingredients by - method of displacement. (See Infusion of ( LUMBA, CONCENTRATED.) f 3j of this infusion, HID with f 3vij of water, makes a preparation exacj resembling the infusion of calumba, P. L. INFUSION OF CATECHU. Syn. Cc pound Infusion of Catechu. Inf. Catechu, E.) Inf. Catechu compositum, (P. L. & 1 Infusion de Cachou, (Fr.) Katechu-Infusi {Ger.) Prep. (P. L.) Catechu 3vj ; bruised c namon 3j ; boiling water 1 pint; macerate 1 ho Remarks. The Edinburgh college orders f^ x of water, and the addition of f Sjiij of sirup to 1 strained liquid. Astringent. Dose. 1 to 3 oz. j diarrhoea, 3 or 4 times a day, or after every liq<| dejection. INF 365 INF INFUSION OF CENTAURY. Syn. Inf. :ntaurii. Prep. I. (A. T. Thomson.) Sum- its of (common or lesser) centaury 3vj ; boiling iter J pint. II. (P. Cod.) Leaves 3j ; water f ^xvj. Bitter, (inachic; has been proposed as a substitute for fusion of gentian. INFUSION OF CHAMOMILES. Syn. iiamomile Tea. Inf. Anthemidis, (P. L. A E.) ,k. Cham*:meli, (P. D.) Infusion de Camo- lle Romaine, (Fr.) Prep. (P. L.) Cliamo- ile flowers 3v ; boiling water 1 pint; macerate I minutes, (20 minutes, P. E.,) and strain. Tonic, iter, and stomachic. Dose. I to 2 oz. two or ree times a day. It should be drunk cold, as it emetic when warm. INFUSION OF CHAMOMILES, (CON- ENTRATED.) Prep. Chamomiles 5 oz.; iter 1 pint; boil till the mixture weighs exactly oz.; express the liquor by means of a tincture- ess, cool, aud add essential oil of chamomile 15 ops, dissolved in rectified spirit of wine 5 oz.; itate well, let it repose until the next day, then cant the clear, and filter. Product. Strongly j.ter and odorous, and beautifully transparent. 8 jnes as strong as the infusion, P. L. INFUSION OF CHERRY-LAUREL. Syn. ?. Lauro-cerasi. Prep. (Dr. Chestou.) Fresh erry-laurel leaves ^iv ; boiling water f^xxxij ; use an hour, strain, and add clarified honey §iv. lis infusion is employed externally ; in large >es it is poisonous. INFUSION OF CHIRETTA. Syn. Inf. Iiiraytas. Inf. Chirett*:. Prep. (P. E.) Chi¬ ta Jiv ; boiling water 1 pint ; macerate 2 hours, i tonic bitter. Dose. 1 to 2 oz. combined with bonate of soda or tincture of sesquichloride of jtt in dyspepsia and debility. INFUSION OF CLOVES. Syn. Inf. Cary- mllorum. Inf. Caryophilli, (P. L. E. A D.) ep. (P. L.) Bruised cloves 3iij, (3i, P. D. ;) ling water 1 pint ; macerate for 2 hours, and Uiu. A grateful stomachic. Dose. 1 to 2 oz. ee or four times a day. INFUSION OF CLOVES, (CONCENTRA- ■ D.) Prep. I. Bruised cloves §iij ; boiling wa- l^xv ; infuse as above and strain ; when cold 1 rectified spirit ^ pint, and filter. 11. Bruised cloves 14 lbs.; rectified spirit 1 >rt; cold water 3 quarts ; macerate for 7 days, 'ress the liquid, and filter. Product. Very lemarks. The above is 8 times the strength of 1 infusion of cloves, P. L. NFUSION OF CUSPARIA. Syn. Infusion ‘Angostura. Inf. Cuspari*:, (P. L. & E.) Inf. - ustur.e, (P. D.) Prep. (P. L.) Angustura ® It 3v ; boiling water 1 pint; macerate 2 hours, enulant and tonic. Dose. 1 to 3 oz. three or ! ' times a day, in typhus fever, bilious diarrhoea, c “iitery, Ac. NFUSION OF DAHLIA PETALS. From I violet blue variety, 1 oz. to a pint of boiling V er. JNFUSION OF DEADLY NIGHTSHADE. ‘ i. Inf. Belladonna:. Prep. I. (Dr. Paris.) ;d belladonna leaves 4 grs.; boiling water f ^ij ; I I dose. I- (Dr. Saunders.) Leaves 3ss ; boiling water f§xij ; infuse, strain, and to every f^vij of the in¬ fusion add compound tincture of cardamoms ?j. INFUSION OF DIGITALIS. Syn. Inf. of Foxglove. Inf. Digitalis. (P. L. E. A D.) Infusion de Digitale Purpurine, ( Fr.) Finger- hut Aufguss, ( Ger .) Prep. (P. L.) Dried fox¬ glove leaves 5j ; spirit of cinnamon f§j ; boiling distilled water 1 pint ; macerate the leaves in the water for 4 hours ; strain, and add the spirit. Remarks. The Dublin form is similar, but the Edinburgh college orders 3ij of the dried leaves. Diuretic and narcotic. Dose. 4 oz. to 1 oz. every 8 or 10 hours, till it exerts a sensible effect upon the body. INFUSION OF ERGOT. Syn. Inf. Ergo¬ ts. Inf. Secalis Cornuti. Prep. (Pereira.) Ergot 3j ; boiling water f^iv ; infuse till cold. Dose. One third every half hour until the whole is taken ; in labor. INFUSION OF EUPATORIUM. Syn. Inf. Eupatorii. Prep. (P. U. S.) Eupatorium (per- foliata) §j ; boiling water 1 pint ; macerate 2 hours. INFUSION OF FUMATORY. Syn. Inf. of Fumaria. Inf. Fumaria:. Prep. Fumaria (officinalis) 1 handful; boiling water 1 quart; in¬ fuse one hour. For skin diseases. INFUSION OF GALLS. Syn. Inf. Gall*:. Prep. (Pereira.) Bruised galls 3iv ; boiling water f^vj ; infuse. Dose. 4 oz. 1° 2 oz. in intermit- tents, or 3 to 4 oz. in cases of poisoning by the al¬ kaloids. It is also used in gargles, injections, and embrocations. INFUSION OF GENTIAN, COMPOUND. Syn. Inf. Gentian*:, (P. E.) Inf. Gentian*: compositum, (P. L. A D.) Prep. I. (P. L.) Gen¬ tian root, sliced, and dried orange-peel, of each, 3ij ; fresh lemon-peel 3iv ; boiling distilled water 1 pint; infuse for one hour, and strain. II. (P. E.) Sliced gentian root §ss ; bitter or¬ ange-peel, dried and bruised, and coriander seeds, of each 3j; proof spirit f§iv ; digest 3 hours, then add of cold water f^xvj, and in 12 hours more, strain. . III. (P. D.) Gentian 3ij; fresh lemon-peel 33 s; dried orange-peel 3iss ; proof spirit f^iv ; macerate 3 hours, then add of boiling water f^xvj, and di¬ gest for 2 days in a closed vessel. Remarks. The above are elegant tonics and stomachics. The dose of the infusion (P. L. and D.) is 1 to 2 oz., that of the infusion (P. E.) 4 oz. to 1 oz. The first speedily spoils, but the infusions of the Edinburgh and Dublin colleges will keep for some time in close vessels. INFUSION OF GENTIAN, COMPOUND, (CONCENTRATED.) Prep. I. Bruised gentian root 4 lbs.; boiling water sufficient to cover it; in¬ fuse with occasional agitation for 2 hours, express the liquor, wash the root with a little boiling wa¬ ter, and evaporate to 13 quarts; when cold, strain through flannel, add rectified spirit of wine 1 gallon, and pour the mixed fluids on dried or¬ ange-peel 4 lbs., and fresh lemon-peel 8 lbs.; macerate for 1 week, then express the liquor, and filter through paper. II. Bruised gentian and dried orange-peel, of each 4 lbs.; fresh lemon-peel 8 lbs.; cold distilled water 13 quarts; rectified spirit of wh|C 1 gallon ; pour the mixed fluids on the other ingredients INF 366 INF f I placed in a stoneware jar, bung close, tie over the vessel with bladder and canvass, and macerate for 14 or 15 days, observing to let the vessel remain upright during the night, but inverted during the day. At the end of the time express the liquid, add 1 drachm each of the essences of lemon and orange, agitate well, and filter; it rhns rapidly through paper. Product of very superior qual- ity. III. Bruised gentian lbs.; essence of lemon i oz.; essence of orange \ oz.; essence of cedrat 1 dr.; rectified spirit of wine 1 gallon ; cold water 3 gallons; infuse with agitation for a fortnight, press, and filter. Product. Very fine and odor¬ ous. Remarks. The above formulae are actually em¬ ployed at the present time by houses who do largely in concentrated infusion of gentian, and with proper management the products, especially of the last two, possess all the brilliancy of brandy, and are powerfully bitter, odorous, and aromatic; they also keep well: f3j added to f3vij of water, produce a liquid resembling the infusion of the Pharmacopoeia in every particular. INFUSION OF GINGER. Syn. Inf. Zin- giberis. Prep. (Pereira.) Ginger, bruised, 3ij to 3iij; boiling water f ^vj; macerate for 2 hours. Dose. 1 or 2 tablespoonfuls in flatulence and indi¬ gestion. INFUSION OF GRATIOLA. Syn. Inf. Gratiola. Prep. (A. T. Thomson.) Gratiola, dried, 3ij; boiling water f §viij. INFUSION of GUAIACUM, COMPOUND. Syn. Compound Lime-water. Aqua Calcis com- posita, (P. D.) Inf. Guaiaci comp. Prep. (P. D.) Guaiacum shavings lb. ss; bruised liquorice root §j ; sassafras ^ss; coriander seeds 3iij ; lime-water 3 quarts; infuse for 2 days, and strain. Dose. 3 to 4 oz. twice or thrice a day, in scrofula, rheuma¬ tism, eruptions, &c. INFUSION OF GUM. Syn. Inf. Acacia. Prep. Gum acacia and lump sugar, of each 2 oz. ; boiling water 1 pint; macerate until dissolved, then cool, and add orange-flower water i oz. A pleasant demulcent in coughs, hoarseness, &c. INFUSION OF (STINKING) HELLE¬ BORE. Syn. Inf. of Bearsfoot. Inf. Helle- bori fcetidi. Prep. (Woodville.) Fresh leaves of stinking hellebore 3ij, or dried leaves 3ss; boiling water f fviij; infuse 1 hour. Cathartic, emetic. & INFUSION OF HEMEDESMUS. Syn. Inf. Hemedesmi. Prep. (Ashburner.) Root of hemedesmus indicus §ij; lime-water 1 pint; in¬ fuse 12 hours. INFUSION OF HEMLOCK. Syn. Inf. Conii. Inf. Conii maculati. Prep. (Guy’s H.) Dried leaves of hemlock and coriander seeds, of each 3ij ; boiling water gviij ; infuse for 2 hours. Combined with acetate of ammonia, tincture of henbane, and sirup of poppies, in pulmonary com¬ plaints. INFUSION OF HOLY THISTLE. Sun. Inf. Cardui Benedicti. Prep. (P. Cod.) Holy thistle 3j; boiling water f^viij ; macerate 2 hours. Bitter, tonic, and astringent; in stomach dis- eases. INFUSION OF HOP. Syn. Inf. Lupuli (P. L.) Inf. Humuli. Prep. (P. L.) Hops 3vi • boiling water 1 pint; infuse for 4 hours. Tonic and anodyne. Dose. f§j to f §ij. Well-hopj mild ale is a good substitute. INFUSION OF HOREHOUND. Syn. I Marubii. Prep. (Pereira.) Horehound leaves boiling water 1 pint; infuse for an hour. Dose to a whole teacupful in coughs, colds, &c. INFUSION OF HORSERADISH. Syn. I Armohaci.'E. Prep. Horseradish, sliced, boiling water 1 pint; infuse one hour. Diure; and stomachic. Dose. 3 or 4 tablespoonfuls evi ! 3 or 4 hours. INFUSION OF HORSERADISH, CO POUND. Syn. Inf. Armoraci,® compositiI Prep. (P. L.) Sliced horseradish and bruised mi tard seed, of each §j ; compound spirit of hor radish f^j; boiling water 1 pint; infuse the r and seeds in the water for 2 hours, strain, ccj and add the spirit. Stimulant and diuretic. Dc\ 1 to 3 oz. every second or third hour, in paralyn dropsies, &.c. INFUSION OF JUNIPER BERRIES. S ,j Inf. Juniperi. Inf. Bacc.e Juniperi. Prep , (1 reira.) Juniper berries §j ; boiling water 1 pii infuse 1 hour. Diuretic. Dose. i to a whole t<| cupful, ad libitum. INFUSION OF LINSEED, (CATHARTF Syn. Inf. Lini cathartici. Prep. (A. T. Tho son.) Cathartic linseed (purging flax) 3ij; boili water f^xvj; infuse 1 hour, and strain. INFUSION OF LINSEED, COMPOUN Syn. Linseed Tea. Inf. Lini, (P. E.) Inf. L compositum, (P. L. and D.) Infusion de Semen de Lin, ( Fr.) Leinsamen Aufguss, ( Get .) fuso di Semi di Lino, ( Ital .) Prep. (P. L.) L 1 seed 3vj ; bruised liquorice root 3ij ; boiling wa I pint; macerate for 4 hours near the fire, strain. A cheap and useful demulcent. Do f^ij ad libitum. In pulmonary and urinary irri tion. INFUSION OF LIQUORICE. Syn. I Glycyrriiiz.e. Prep. (St. B. H.) Fresh liquor root ; boiling water 1 pint; macerate 2 hoi Demulcent; taken ad libitum. INFUSION OF LITMUS. See Infusion Archil, page 72. INFUSION OF LOBELIA. Syn. Inf. I BELIH2. Inf. Lobelia inflate. Prep . (Colli* Lobelia (Indian tobacco) ; boiling water f pint; infuse half an hour, and strain. Dose, f every half hour until it nauseates. In asthma. INFUSION OF LOGWOOD. Syn. I Hhlmatoxyli. Prep. Logwood 1 oz.; boiling v ter 1 pint; infuse 1 hour. Used as a color « test. INFUSION OF MALLOW FLOWE1 INFUSION OF NARCISSUS. Syn. I Narcissi. Prep. (Dufresnoy.) Flowers 3 to U> number ; boiling water 1 pint; infuse. INFUSION OF ORANGE-PEEL, CO POUND. Syn. Inf. Aurantii. Inf. Auran, compositum, (P. L.) Prep. (P. L.) Dried oranji peel §ss ; fresh lemon-peel 3ij ; bruised cloves J boiling water 1 pint; infuse for 15 minutes, a strain. A pleasant stomachic. Dose. 1 or 2 | twice or thrice a day. INFUSION OF ORANGE-PEEL, CO POUND, (CONCENTRATED.) Prep. I. Dr orange-peel 3 lbs.; fresh lemon-peel li A| INF 367 INF uised cloves £ lb.; boiling water 9 pints; infuse r 20 minutes, press out the liquor, and when ild, add rectified spirits 1 quart; filter. II. Dried orange-peel 3 lbs.; fresh lemon-peel jj lb.; bruised cloves J lb.; rectified spirit 3 pints ; ■Id water 9 pints; macerate for 1 week, press, id filter. Product very superior. Remarks, f3j of either of the above, added to iivij of water, makes a similar (preferable) prepar- lon to the compound infusion of orange-peel, !.l. INFUSION OF PEACH LEAVES. Syn. \r. Persicae. Prep. (Pereira.) Dried peach leaves ■a: boiling water 1 pint. Dose. £ oz. 2 or 3 ines a day. As a vermifuge, and to allay irrita- oii of the bladder and urethra. Ui FUSION OF PEPPERMINT. Syn. Inf. Ikshle Piperitas. Prep. 1 oz. of the herb to 1 .nt «f boiling water. Dose. A teacupful ad libi- im,as a stomachic. IliFUSION OF PAREIRA. Syn. Inf. Pa- |ei«e. Prep. (P. L.) Pareira brava 3vj; boiling ate* 1 pint; macerate 2 hours. Dose. 1 to 2 oz., i irrtation of the urinary organs. INFUSION OF PERIWINKLE. Prep. Pe- ils 1 oz. to boiling water 1 pint. INFUSION OF PYROLA. Syn. Inf. of V’ l.vER Green. Inf. Chimapiul.e. Inf. Pyp.olal. 're/. (Collier.) Pyrola leaves ; boiling water 1 nit; infuse. Astringent, diuretic. Dose. 1 to 2 It blackens the urine, like uva ursi. INFUSION OF QUASSIA. Syn. Inf. 'cassias. Prep. (P. L.) Quassia wood chips Oij; fling distilled water 1 pint; macerate for 2 hours, id strain. Dose. 1 to 3 oz. twice or thrice a day, dyspepsia, &c. It is not turned black by cha- beates. INFUSION OF QUASSIA AND ZINC. yn. Inf. Quassias cum Zinci Sulphate. Prep. '. U. S.) Quassia 3j ; sulphate of zinc 8 grs.; liling water £ pint. INFUSION OF RED CABBAGE. 1 oz. of le dried leaves to boiling water 1 pint. Use. As color and test. It will not keep without the ad- tion of 4 to 2 oz. of spirit to the above quantity. INFUSION OF RIIATANY. Syn. Inf. hatanias. Inf.' Kkamf.riae. Prep. (P. L.) Rha- tny root ; boiling water 1 pint; infuse 2 hours, stringent. Dose. J oz. to 2 oz. in chronic diarrhoea. INFUSION OF RHUBARB. Syn. Inf. Riiei. P. L. E. &, D.) Prep. (P. L.) Sliced rhubarb 3iij; istilled water 1 pint; macerate 2 hours, and rain. II. (P. E.) Rhubarb, in coarse powder, ; boil- ig water ^xviij ; infuse for 12 hours, add spirit of unamon f^ij, and strain through linen or calico, tomachic and purgative. Dose. Of the infusion ’• L. f^j to f^iij, and that of the P. E. about half iat quantity, along with neutral salts or aro- latics. INFUSION OF RHUBARB, ALKALINE. 'yn. Inf. Riiei alkalinum. Prep. (Dr. Copland.) ■Iiubarb 3ij ; carbonate of potassa 5j ; boiling wa- ‘r i a pint; infuse for 4 hours, strain, and add ncture of cinnamon ?ss. INFUSION OF RHUBARB AND BORAX. 'yn. Inf. Rhei Boraxatum. Prep. (P. Pol.) Ihubarb 3vj; borax 3j; boiling water yvj; infuse, train, and add of cinnamon water yj. INFUSION OF RHUBARB, CONCEN¬ TRATED. Prep. Rhubarb reduced to coarse powder 3 lbs.; cold distilled water 11 pints; rec¬ tified spirit of wine 5£ pints; mix, let it stand for 8 days, employing frequent agitation, then press out the liquor, and filter. Remarks. The product of the above process is 8 times as strong as the infusion of rhubarb, P. L. This is the only way a fine, rich-colored, and transparent concentrated preparation can be made, that will keep. Should it not prove perfectly lim¬ pid it may be clarified with a little white of egg, as directed under Infusion of Calumba, Concen¬ trated. INFUSION OF ROSES. Syn. Inf. Rosas. 1 oz. of petals to a pint of boiling water. INFUSION * OF ROSES, COMPOUND. Syn. Inf. Ros^e, (P. E.) Inf. Rosas compositum, (P. L.) Inf. Rosas acidum, (P. D.) Inf. Rosarum. Inf. Rosarum comp. Tinctuka Rosarum, (P. L. 1746.) Infusion des Roses, (Fr.) Rosen Auf- guss, ( Ger .) Infuso di Rose, (It.) Prep. (P. L.) Dried petals of the red rose 3iij ; diluted sulphuric acid f 3iss; (^ss, P. D.;) boiling distilled water *1 pint, (lb. iij by measure, P. D.;) white sugar 3vj ; (§iss, P. D.) Pour the water on the petals, placed in a vessel of glass or earthenware, stir in the acid, and infuse for G hours, strain, and add the sugar. Remarks. The Edinburgh College orders the acid not to be added until after the infusion is maceration to be only 1 hour. Infusion of roses is principally used as a vehicle for sulphate of quinine, saline purgatives, and other medicines. It is astringent and refrigerant, and, when diluted with water, forms a pleasant drink in febrile dis¬ orders, phthisical sweats, hemorrhages, diarrha'a, &c. Dose, fjj to f^iv, either alone or diluted with water. It is incompatible with the alkalis and earths. INFUSION OF ROSES, CONCENTRA¬ TED. Prep. I. Rose petals or leaves 3 lbs.; boil¬ ing water 2 gallons; infuse 2 hours, with constant agitation, then press out the liquor in a very clean tincture press, strain through flannel or a hair sieve, add diluted sulphuric acid 24 oz., (by meas¬ ure,) agitate well, and filter through paper sup¬ ported on coarse calico; lastly, add 6 lbs. of the finest white sugar broken up into small lumps, but perfectly free from dust and dirt. When dissolved, put the infusion into clean, stoppered green glass bottles, and keep it from the light in a cool place. Product very superior. II. Take rose leaves, add, and cold water, as last, mix, and infuse for 48 hours in a clean, cov¬ ered, earthenware vessel, then press out the liquid with the hands, filter, and add the sugar, as be¬ fore. Product very fine, and keeps well. Remarks. The above infusion is 8 times as strong as that of the London Pharmacopeia. In employing the first formula, care should be taken that the utensils be perfectly clean, especially the press, and earthenware glazed with lead should be avoided. The “ pressing ” should also be conduct¬ ed as rapidly as possible, to avoid the color being injured by the iron, though I find that clean iron does not readily injure infusion of roses before the addition of the acid. Should not the infusion filter INF 368 INF quite clear through paper, the addition of the whites of 2 or 3 eggs, diluted with 2 or 3 ounces of water, followed by violent agitation of the liquid for a few minutes, and repose for an hour or two, will usually render it fine, when it may either be decanted or filtered should it require it. It will now pass rapidly through ordinary filtering paper, and at once run clear. INFUSION OF SAGE. Syn. Inf. Salvia. Prep. (A. T. Thomson.) Sage leaves, dried, ; boiling water 1 pint; infuse ^ an hour. Aromatic. INFUSION OF SARSAPARILLA. Syn. Inf. Sarza. Inf. Sarsaparilla. Prep. Sarsa¬ parilla, sliced, ; boiling water 1 pint; macerate 2 hours, and strain. INFUSION OF SARSAPARILLA, COM¬ POUND. Syn. Inf. Sarza comp. Inf. Sarsa¬ parilla compositum, (P. D.) Prep. Sarsaparilla washed in cold water, and sliced, §j ; lime water 1 pint; macerate in a close vessel for 12 hours, with frequent agitation. Alterative, in skin diseases, or with or after a course of mercurials. Lime water extracts less from sarsaparilla than cold distilled water. (Battley.) INFUSION OF SENNA. Syn. Inf. Senna. Prep. Senna leaves §iss ; boiling water 1 pint; macerate 2 hours. Purgative. Dose. 1 oz. com¬ bined with 3 to 6 drs. of Epsom salts, or other sa¬ line purgative. INFUSION OF SENNA, COMPOUND. Syn. Senna Tea., Inf. Senna compositum, (P. L. & D.) Inf. Senna, (P. E.) Infusion de Sene, (Fr.) Senna Aufguss, ( Ger .) Infuso di Senna, (It.) Prep. (P. L.) Senna leaves 3xv; bruised ginger 3iv; boiling water 1 pint; macerate 1 hour, and strain. 1 Purgative. Dose. 2 to 4 oz., usually combined with some aperient salt. INFUSION OF SENNA, COMPOUND. (CONCENI RATED.) Prep. I. Alexandria senna (Opt.) 6 lbs.; bruised unbleached Jamaica ginger 2f lbs.; rectified spirit, and water, of each 1 gallon; macerate for 14 days, press out the fluid, filter, and set it aside in a well-corked bottle ; then take 24 lbs. of good East India senna, and the pressings from the tincture, (above,) and mace¬ rate in the least possible quantity (10 or 12 gallons) 01 cold water, for 12 or 14 hours, employing fre¬ quent agitation; press out the liquid, and again macerate the residue in cold water (5 or 6 gallons) for 2 hours ; press, mix the two liquors, strain, heat gradually to the boiling point, carefully separate the.coagulated albumen, and evaporate as quickly as possible to exactly 9 quarts ; put the liquid into a vessel capable of holding 5 gallons, bung close to exclude the air, and when cold add the “ tincture" obtained from the Alexandria senna and ginger • mix well, allow it to stand for a week, and decant the clear portion. This process, if skilfully man¬ aged, yields a beautiful article. II. The same as the last, but employ hot water and limit the period of the infusions to 2 hours and I hour. Prod. Good, but there is a large deposite from which the last portion of the infusion cannot be readily procured. Ill* Take 8 times the pharmacopoeia quantity of senna and ginger, put them into a percolator either alone, or mixed with clean washed sand’ and pass water, mixed with J 4 th rectified spirit’ through the mass, until the proper quantity of i ’ fusion is obtained. Product very superior, but tl| process requires considerable address to manage satisfactorily. Remarks. All the preceding forms are at pre ent actually employed in the wholesale trade, aci with proper management cannot possibly fail cl ! producing superior products. They each give a| infusion possessing 8 times the strength of that oi the pharmacopoeia. From the extreme bulkiness of senna, it has M come a practice with some unprincipled persons t employ only ^ or ^ of the proper quantity of /ha! drug, and to add burnt sugar or treacle to brin;! up the consistence and color, and an alkalinf so: lution of gamboge to impart the necessary purga' tive quality ; but this fraudulent practice may be detected in the way described at p. 292, .(Artj Exi tract of Colocyntii, comp.) Pure infusidi of senna reddens litmus paper. Concentrated infu i sion of senna, as generally met with, is noct t< worthless. This arises either from the emsloy- ment of inferior senna, or the destruction )f itf active principle, by lengthened exposure to heat and atmospheric oxygen, during its manufacture. INFUSION OF SENNA AND TAVIA RINDS. Syn. Inf. Senna compositum, (?. E.) Inf. Senna cuji Tamarindis, (P. D.) Prep (PJ E.) Senna 3iij; tamarinds ; coriander seeis 5j: sugar ^ss, (if brown §j;) boiling water f^viij; in¬ fuse for 4 hours, with agitation, then strain through: calico. Pleasanter than the ordinary infusions of senna. in- I INFUSION OF SENNA AND CREAM OF TARTAR. Syn. Inf. Senna Tartariza tum. Prep. (P. L. 1788.) Senna giss; coriander seeds jss; cream of tartar 3ij ; boiling water lb.j j infuse 1 hour. Purgative. INFUSION OF SENNA, LEMONATED Syn. Inf. Senna Limoniatum. Prep. (P- L 1746.) Senna jiss; fresh lemon peel Jj; lemon 1 juice f 51 ; boiling water f^xvj ; as last. INFUSION OF SENEGA. Syn. Inf. Se¬ nega. Prep. (P. E.) Senega (rattlesnake) root 3ij ; boiling water 1 pint; infuse for 4 hours. INFUSION OF SERPENTARY. Syn. Inf. Serpentaria. Prep. (P. L. &. E.) Serpentary (Virginian snake) root 3iv; boilfng water 1 pint; macerate for 4 hours. Tonic, stimulant, and dia¬ phoretic. Dose. ^ oz. to 2 oz., in low fevers. INFUSION OF SIMAROUBA. Syn. Inf. Simarouba, (P. L. E. & D.) Prep. (P. L.) Si- marouba bark 3iij ; boiling water 1 pint; mace¬ rate 2 hours. Dose. 1 to 2 oz., as a tonic; emetic in larger doses. INFUSION OF SPIGELIA. Syn. Worm Tea. Inf. of Pink Root. Inf. Spigelia. Prep. (P. U. S.) Pink root §ss; boiling water ffxv; in¬ fuse for 2 hours. Vermifuge. Dose. ^ oz. to 1 oz., for a child 3 years of age ; for an adult 4 to 8 oz., morning and evening. It is usually combined with an equal quantity of infusion of senna, and, m America, with manna and savine as well. INFUSION OF SPIGELIA AND SENNA Syn. Inf. Spigelia cum Senna. Prep. Pink root and senna, of each, 3iv ; boiling water 1 pint i as last. INFUSION OF SPIGELIA, COMPOUND- Syn. Inf. Spigelia compositum. Prep. (Sprague.) Pink root jjss ; senna 3ij ; orange peel, worm seed, INF 369 INH I sweet fennel seed, of each, 3j; boiling water, ij; infuse 2 hours. Vermifuge. Dose. A wine- ssful or more every morning, fasting. \ FUSION OF SPEARMINT. Syn. Inf. NTH/K simplex. Prep. (P. D.) Dried leaves ; boiling water f^viij; infuse half an hour, machic. Dose. A wine-glassful ad libitum. NFUSION OF SPEARMINT, COM- UND. Syn. Inf. Mentha comp. Prep. (P. To the last, as soon as cold, add oil of mint rops, and lump sugar 3ij, previously rubbed to¬ ller, and dissolved in compound tincture of car- soins f ^ss- Dose. As last. A grateful sto- chic, in flatulency, &.c. N FUSION OF SVVEETFLAG. Syn. Inf. mu Calami. Prep. I. (Brande.) Calamus inaticus ; boiling water 1 pint ; macerate 4 rs. I. (Paris.) Dried root 3vj, to water fjxij. II. (Pereira.) §j to f§xij of water. Stoma¬ ta tonic, febrifuge. INFUSION OF TANSY. Syn. Tansy Tea. ! . Tanaceti. Prep. I. (Pereira.) Green herb boiling water 1 pint; infuse. I. (Nieman.) Tansy Jj; boiling water 1 pint, mafic, bitter, tonic, and vermifuge. Dose. 2 oz. INFUSION OF TOBACCO. Syn. Inf. Ta¬ ta Prep. (P. D.) Tobacco leaves 3j; water 1 j : infuse for half an hour. (See Enema of jucco.) NFUSION OF TREFOIL. Syn. Inf. Me- vthis. Prep. (Pereira.) Marsh trefoil leaves boiling water f^xvj ; infuse 1 hour. NFUSION OF TURMERIC. Syn. Inf. a-i M.E. Prep. Turmeric ^iss; boiling water lint; infuse 1 hour. Used as a test, and to ■are a test-paper. Alkalis turn it brown. If 'jited to keep, add spirit of wine f§iij, to the ' infusion. NFUSION OF VALERIAN. Syn. Inf. Lerianas, (P. L. & D.) Prep. (P. L.) Vale- root ^ss ; boiling water 1 pint; macerate half > hour, in a covered vessel. Dose. 1 ^ oz. to 2 > two or three times a day, in nervous and hys- ' al complaints. MFUSION OF WHORTLEBERRY. Syn. I Uvae Ursi. Prep. Leaves 3iv; boiling wa- :, l pint; macerate 3 hours. With alkalis, hen-

1 for 1 hour, adding water to make up for the ortion lost by evaporation ; strain and again boil 16 galls with water 4 gallons, for £ an hour, strain Iff the liquor and boil a third time with water 2£ allons, and strain ; mix the several liquors, and 'hile still hot add green copperas, coarsely pow¬ ered, 4 lbs.; gum arabic bruised small 3J lbs.; gitate until dissolved, and after defecation, strain irough a hair sieve, and keep it in a bunged-up ask for use. Product. 12 gallons, very fine and urable. II. Campeachy logwood chips 3 lbs.; bruised alls 9 lbs.; boil in water as above, and to the lixed liquors add gum arabic and green copperas,, ;f each 4 lbs.; to produce 16£ galls, of ink. Qual- ! y. Very good. III. (Lewis.) Bruised galls, 3 lbs.; gum and llphate of iron, of each 1 lb.; vinegar 1 gall.; •ater 2 galls.; macerate with frequent agitation >r 14 days. To produce 3 galls. Fine quality. IV. (M. Ribaucourt.) Bruised galls 1 lb.; log- ood, in thin chips, and sulphate of iron, of each lb.; gum 6 oz.; sulphate of copper and sugar andy, of each 1 oz. Boil the galls and logwood l 2J galls, of water for 1 hour, or until reduced ) one half, strain, add the other ingredients, and tir until dissolved, then decant and preserve in tone or glass bottles, well corked. Full colored. V. (M. Desormeaux, jun.) Logwood chips 4 z.; water 6 quarts; boil 1 hour and strain 5 uarts; add bruised galls 1 lb.; sulphate of iron alcined to whiteness 4 oz.; brown sugar 3 oz.; um 6 oz.; acetate of copper $ oz.; agitate twice day for a fortnight, then decant the clear, bottle ad cork up for use. VI. Bruised galls 2 lbs.; logwood, green cop- eras, and gum, of each 1 lb.; water G gallons; oil the whole of the ingredients in the water for i hours, and strain 5 galls. Good, but not fine. VII. Bruised galls 1 lb.; logwood 2 lbs.; com- )on gum | lb.; green copperas ^ lb.; water 5 allons; boil. Common, but fit for ordinary pur- oses. VII. (Patent.) Logwood shavings and powdered alls, of each 2 lbs.; green vitriol 1 lb.; gum ^ lb.; omegranate bark $ lb.; water 1 gallon; infuse 4 days, with frequent agitation. Vlil. (Asiatic.) The same as the last. Both zrite pule, but turn very black by keeping, and iow well from the pen. IX. (Used in the Prerogative Office.) Bruised ■alls 1 lb.; gum arabic 6 oz.; alum 2 oz.; green itriol 7 oz.; kino 3 oz.; logwood raspings or saw¬ dust 4 oz.; water 1 gallon; macerate as last. Said to write well on parchment. X. (Japan.) This is a black and glossy kind of ink, which may be prepared from either of the above receipts by calcining the copperas until white or yellow, or by sprinkling it (in powder) with a little nitric acid before adding it to the decoction, (preferably the former,) by which the ink is ren¬ dered of a full black as soon as made. The glossi¬ ness is given by using more gum. Flows less easily from the pen, and is less durable than ink that writes paler and afterwards turns black. XI. (Exchequer.) Bruised galls 40 lbs.; gum 10 lbs.; green sulphate of iron 9 lbs.; soft water 45 gallons ; macerate for 3 weeks, employing fre¬ quent agitation. “ This ink will endure for centu¬ ries.” Remarks. The ink prepared by the first formula is the most durable, and will bear dilution with nearly its own weight of water, and still be equal to the ordinary ink of the shops. I have writing by me that was executed with this kind of ink up¬ wards of 50 years ago, which still possesses a good color. The respective qualities of the others are noticed at the foot of each. According to the most accurate experiments on the preparation of black ink, it appears that the quantity of sulphate of iron should not exceed one- third part of that of the galls, by which an excess of coloring matter, which is necessary for the du¬ rability of the black, is preserved in the liquid. Gum, by shielding the writing from the action of the air, tends to preserve the color, but if much is employed, the ink flows languidly from quill pens, and scarcely at all from steel pens. The latter require a very limpid ink. The addition of sugar increases the flowing property of ink, but makes it dry more slowly, and frequently passes into vine¬ gar, when it acts injuriously on the pen. Vinegar, for a like reason, is not calculated for the men¬ struum. The addition of a few bruised cloves, or a little oil of cloves ; or still better, a few drops of creo¬ sote, will effectually prevent any tendency to mouldiness in ink. The best blue galls should alone be employed in making ink. Sumach, logwood, and oak bark, are frequently substituted for galls in the preparation of common ink. When such is the case, only about one-sixth or one-seventh of their weight of copperas should be employed. The most permanent (tanno-gallate) inks are those which contain the proper quantity of oxide of iron, at the minimum of oxidizement, in a state of solution or minute suspension, by which means, not only does a larger quantity of the fluid flow from the pen on to a given space, but it also sinks into the substance of the paper, by which the stain is rendered more permanent and less easily re¬ moved by attrition. Such inks are uniformly pale until exposed to the air for some days, when they acquire their full color. When the iron is at the maximum of oxidizement, as is the case when cal¬ cined copperas is employed, the ink writes of a full black at first, but from its coloring matter being merely a suspended precipitate, it rests upon the surface of the paper without sinking into it, and may consequently be more easily erased than the former. Its black color is also more liable to fade. INK 372 INK The very general use of steel pens has caused a corresponding demand for easy flowing inks, many of which have been of late years introduced under the title of “ writing fluids ,” or “ steel-pen ink.” These are mostly prepared from galls in the prece¬ ding manner, but a less quantity of gum is em¬ ployed. The blue writing fluids which either main¬ tain their color or turn black by exposure, are pre¬ pared from the ferrocyanide of potassium, or from indigo. (See Writing Fluids.) INKS, BLUE. Syn. Blue Writing Fluids. Prep. I. Indigo dissolved in oil of vitriol, and added to water until a proper shade of color is produced, as much potash or soda being also added as the liquid will bear without dropping its color. II. Powdered Prussian blue 1 oz.; concentrated muriatic acid to 2 oz.; mix in a matrass or glass bottle, and after 24 or 30 hours, dilute the mass with a sufficient quantity of water. III. (Mohr.) Pure Prussian blue 6 parts ; oxalic acid 1 part; triturate with a little water to a per¬ fectly smooth paste, then dilute with a proper quantity of soft water. Both this and the last pro¬ duce a superb liquid blue, admirably calculated for writing with, when the process is properly man¬ aged and the Prussian blue pure; but it will not succeed with every sample of that pigment. A lit¬ tle gum may be added, if required, to prevent the fluid spreading on the paper. INKS, COLORED. Inks of various colors may be made from a strong decoction of the ingre¬ dients used in dyeing, mixed with a little alum and gum arabic. Any of the ordinary water-color cakes employed in drawing, diffused through wa¬ ter, may also be used for colored inks. INK, COPYING. This is prepared by adding a little sugar to ordinary black ink. Writing exe¬ cuted with this ink may be copied within the space of 5 or 6 hours, by passing it through a press in contact with thin unsized paper, when a reversed copy will be obtained, but which will read in proper order by holding the back of the copy towards you. Writing executed with this ink may be co¬ pied after any lapse of time, by employing damp copying paper. A warm flat-iron passed over the latter laid upon the writing, may be substituted for the use of the copying press. INK, GOLD. Prep. Honey and gold leaf equal parts; grind together upon a painter’s por¬ phyry slab with a muller, until the gold is reduced to the finest possible state of division, and the mass becomes perfectly homogeneous, when it must be agitated with 20 or 30 times its weight of hot wa¬ ter, and then allowed to settle and the water poured off; this process must be repeated with fresh water 2 or 3 times, when the gold must be dried and then mixed up with a little weak gum water for use. The brilliancy of writing performed with this ink is considerable, and may be increased by burnish¬ ing. Gold ink may rflso be made by mixing pre¬ cipitated gold powder with a little gum water. INK, GREEN. Prep. I. (Klaproth.) Ver¬ digris 2 oz.; cream of tartar 1 oz.; water 4 a pint ■ boil to one half and filter. P ’ II. Make a strong solution of binacetate of cop¬ per in water, or of verdigris in vinegar. INK, INDELIBLE. Syn. Marking Ink Permanent Ink. Prep. 1. Nitrate of silver } oz : hot distilled water f oz.; when cooled a little, add mucilage | oz., and sap green or sirup of bucl thorn to color ; mix well. The linen must be fii moistened with “ liquid pounce ,” or “ the prepa ation,” as it is commonly called, dried, and the written on with a clean quill pen. This ink w bear dilution if not wanted very black. The pounce or preparation. Carbonate of sot 1 oz. to 4 oz., water 1 pint; color with a little sej green or sirup of buckthorn. II. ( Without preparation.) Nitrate of silver to 2 dr.; water \ oz.; dissolve, add as much of tli, strongest ammonia water as will dissolve the pr< cipitate formed on its first addition, then furthe add mucilage 1 or 2 drachms, and a little sap gree; to color. Writing executed with this ink turn; black on being passed over a hot Italian iron. III. Terchloride of gold 1^ drachms; water j drs.; mucilage 1 dr.; sap green to color; mb To be written with on a ground prepared with weak solution of protomuriate of tin, and dried. Remarks. The products of the first two of thj above forms constitute the marking inks of th> shops. They have, however, no claim to the titlJ of “indelible ink”—“ which no art can cxtrac' icithout injuring the fabric” —as is generally rep resented. On the contrary, they may be dis ; charged with almost as much facility as commoi; iron-moulds. This may be easily and cheapl); effected with either chlorine or ammonia, withoui; in the least injuring the texture of the fabric tc| which it may be applied. From a great number of experiments which I have lately made on the, subject, I find that this kind of ink may be dis-! charged from even the finest muslins, without im¬ pairing their quality. The only precaution re-i quired, is that of rinsing them in clean water immediately after the operation. (See Chem., ii. 210.) The “ marking ink without preparation,'’ is also more easily extracted than that “ with prep¬ aration and the former has also the disadvantage of not keeping so well as the latter, and of deposit¬ ing a portion of fulminating silver, under some circumstances, which renders its use dangerous. The best marking ink made at the present day is the heraldic ink. This ink is either applied with a stamp or pen, and by the former linen may be marked with great facility and neatness. INK, INCORRODIBLE. Prep. I. (Mr. Close.) a. Powdered copal 25 grs.; oil of laven¬ der 200 grs.; dissolve by a gentle heat, add lamp¬ black 3 grs., indigo 1 gr.— b. Powdered copal 1 part; oil of lavender 7 parts; vermilion 4 parts; as last. II. (Mr. Hausman.) Genuine asphaltum 1 part; oil of turpentine 4 parts ; dissolve, and add lamp¬ black or blacklead to bring it to a proper consist¬ ence. Resists the action of iodine, chlorine, alka¬ lis, and acids. III. (Sheldrake.) Asphaltum dissolved in am¬ ber varnish and oil of turpentine, and colored with lampblack. IV. (Cooley.) Asphaltum 1 part; oil of turpen¬ tine 4 parts ; dissolve, and color with printer’s ink Very permanent. Remarks. The above are frequently called “ In delible inks.” They are employed for writing la bels on bottles containing strong acids and alka line solutions. The second and last are very per manent, and are capable of resisting all the opera INK 373 INO ons of dyeing and bleaching, and at once offer a leap and excellent material for marking linen, tic., as they cannot be dissolved off by any men- rua that will not destroy the fabric. They must b employed with stamps or types, which is a jater method than that with a brush or pen. V. (M. Bezanger.) This patent ink consists of mpblack and caustic soda, mixed with gelatin id caustic soda. It is said to be indelible, and to ■semble China ink. (Moniteur Industriel.) VI. Indian ink, ground up with ordinary black riting ink, forms a cheap indelible ink for common irposes. It will resist the action of chlorine, ost acids, and even ablution with a brush or sponge. INK, INDIAN. Syn. China Ink. Indicum. Itsamentuu Indicum. Prep. I. (Proust.) Purify ■al lampblack by washing it with potash lye, dry, ake it into a thick paste with a solution of glue, iou!d and dry. II. (M. Merimde.) Dissolve glue in water, add ; strong solution of nutgalls, and wash the precipi- i.te in hot water ; then dissolve it in a spare solu- in of glue, filter, evaporate to a proper thickness, id form it into a paste as before, with purified i mpblack. III. (Cooley.) Boil a weak solution of glue at a gh temperature in a Papin’s digester for 2 hours, pii boil it in an open vessel for 1 hour more, filter id evaporate to a proper consistence, then make paste as before with purified lampblack, adding few drops of essence of musk and about half as uch essence of ambergris to perfume; lastly, ouid into cakes, and when dry, ornament them ith Chinese characters and devices. Quality very iperior; does not gelatinize in cold weather like dinary imitations. IV. (Gray.) Pure lampblack made up with ses’ skin glue, and scented with musk. | V. Seed lac £ oz.; borax 1 dr.; water £ pint; iil to-8 oz., filter, and make a paste with pure mpblack as before. Good; when dry it resists e action of water. Remarks. The Chinese do not use glue in the eparation of their ink, but a glutinous vegetable lice or solution, which at once imparts brilliancy id durability. Starch converted into gum by eans of sulphuric acid, or British gum, has been commended as a substitute, (M. Merimde.) But Jin information afforded me by a gentleman ho has resided some years in China, I am led to lieve that the liquid employed by the Chinese to •avert their black pigment into a paste, is either an fusion or decoction of some seeds abounding in jucilage, aud not the juice of a plant as usually pposed. Indian ink is chiefly employed by art- -s, but it has been occasionally given as a medi¬ ae, dissolved in water or wine, in hemorrhages id stomach complaints. Dose. 1 to 2 dr. INK, MARKING. Ink bottoms. Used by uckers for marking bales, boxes, Ac. INK, PERPETUAL. Prep. Pitch 3 lbs.; melt Per the fire, then add lampblack 1 lb.; mix well. sed in a melted state to fill the letters on tomb- ones, marbles, Ac. Without actual violence it ill endure as long as the stone itself. INK, RED. Prep. I. Ground Brazil wood 8 vinegar 10 pints; macerate for 4 or 5 days; •il in a tinned-copper vessel to one half, then add ach alum 8 oz., and gum 3 oz.; dissolve. II. As the last, but use water or beer instead of vinegar. III. Stale beer 1 pint; cochineal, bruised, 1 dr.; gum arabic 1 oz.; ground Brazil and alum, of each 2 oz.; boil or macerate with agitation for 14 days, and strain. IV. Pure carmine 12 grs.; water of ammonia 3 oz.; dissolve, then add powdered gum 18 grs. Half a drachm of powdered drop lake maybe sub¬ stituted for the carmine where expense is an ob¬ ject. Color superb. (Buchner’s Report.) V. Cochineal, in powder, 1 oz.; hot water £ pint; digest, and when quite cold, add spirit of hartshorn ^ pint, or liquor of ammonia 1 oz.; di¬ lute with 3 or 4 oz. of water ; macerate for a few days longer, then decant the clear. Color, very fine. INK, SILVER. This is prepared like gold ink. INKS, SYMPATHETIC. Fluids which, when employed for writing on paper, do not ren¬ der the marks visible till acted on by some re¬ agent. Sympathetic inks are commonly employed as the instruments of secret correspondence, and frequently escape detection, but by heating the paper before the fire until it is nearly scorched, the whole of them may be rendered visible. The following are the most common and amu¬ sing sympathetic inks:—1. Sulphate of copper and sal ammoniac, equal parts, dissolved in water ; writes colorless but turns yellow when heated.—2. Onion juice, like the last.—3. A weak infusion of galls; turns black when moistened with weak cop¬ peras water.—4. A weak solution of sulphate of iron ; turns blue when moistened with a weak so¬ lution of prussiate of potash, and black with infu¬ sion of galls.—5. The diluted solutions of nitrate of silver and terchloride of gold ; darkens when ex¬ posed to the sunlight.—6. Aquafortis, spirits of salts, oil of vitriol, common salt or saltpetre dis¬ solved in a large quantity of water; turns yellow or brown when heated.—7. Solution of nitromu- riate of cobalt; turns green when heated, and dis¬ appears again on cooling.—8. Solution of acetate of cobalt, to which a little nitre has been added ; becomes rose-colored when heated, and disappears on cooling. INK, YELLOW. Prep. I. Boil French ber¬ ries £ lb., and alum 1 oz., in Water 1 quart, for half an hour or longer, then strain and dissolve in the hot liquor, gum arabic 1 oz. II. Gamboge in coarse powder 1 oz.; hot water 5 oz.; dissolve, and when cold, add spirit ^ oz. or 1 oz. INK, TO RESTORE FADED. Writing ren¬ dered illegible by age may be restored by moisten¬ ing it by means of a feather with an infusion of galls, or a solution of prussiate of potash slightly acidulated with muriatic acid, observing so to ap¬ ply the liquid as to prevent the ink spreading. INK STAINS may bo readily removed from white articles by means of a little salt of lemons, diluted muriatic acid, oxalic acid, or tartaric acid, and hot water ; or by means of a little solution of chlorine or chloride of lime. The spots should be afterwards thoroughly rinsed in warm water, be¬ fore touching them with soap. Marking ink may be removed by ammonia water, solution of chlo¬ ride of lime, liquid chlorine, or iodine. INOCULATION. (In Surgery.) The inser- IOD 374 tion of poisonous or infectious matter into any part I of the body for the purpose of propagating a mild form of disease, and thus preventing or lessening the virulence of future attacks. The word is gener¬ ally applied to the insertion of the virus of the common smallpox, by which a milder foryn of the disease is produced, than when it is caught in the natural way. Vaccination has now very generally superseded inoculation. Oper. Inoculation is performed by inserting the point of a lancet wetted with smalipox matter un¬ der the cuticle, and afterwards gently rubbing the moistened point over the scratch. INULIN. Syn. Alantin. Menyanthin. Ele- CAMi’iN. Dahlin. Datiscjn. A peculiar starch¬ like substance first obtained by Rose from the inula helenium or elecampane. It may be obtained by boiling elecampane in 4 times its weight of water, and allowing the decoction to repose for a short time. It is distinguished from starch by the pre¬ cipitate formed in the cold decoction by an infu¬ sion of gall nuts, not disappearing until the liquid is heated to above 212°, while the precipitate from starch redissolves at 122° F. Inulin is solu¬ ble in boiling water, but separates as the liquid cools. IODATE. Syn. Iodas, ( Lat .) A compound formed of iodic acid and a base in definite pro¬ portion. The iodates resemble the chlorates of the corresponding bases. They may be easily recognised by the development of free iodine when treated with sulphurous, phosphorous, and hydrochloric acids, and other deoxydizing agents, and by their solutions being converted into iodides when treated with sulphureted hydrogen. They are all of sparing solubility, and many are quite in¬ soluble in water. All the insoluble iodates may be obtained from the iodate of potassa, by decom¬ posing it in solution by a solution of a soluble salt of the base. IODATE OF MERCURY. Syn. Hydrargyri Iodas. Prep. Precipitate a solution of mercury in nitric acid with another of iodate of potassa. A yellow powder resembling Turpeth’s mineral. IODATE OF POTASSA. Syn. Potass.* Iodas. Prep. I. Neutralize a hot solution of potassa with iodine, evaporate to dryness by a gentle heat, powder, and digest in alcohol, to dis¬ solve out the iodide of potassium, then dissolve the residue in hot water and crystallize. II. (M. Henry, jun.) Iodide of potassium 2 parts; chlorate of potassa 3 do.; fuse the iodide of potassium in a large Hessian crucible; remove it liom the fire, and add, while still fluid, successive portions of the powdered chlorate of potassa, stir¬ ring well after each addition. When the matter ceases to froth up, cool, powder, and digest in tepid water to dissolve out the chloride of potas¬ sium, when the residue may be dissolved in hot water and crystallized. * Remarks. Iodate of potassa has been recom¬ mended in bronchocele. A biniodate and teriodate of potassa may also be formed, but possess little interest. IODATE OF SILVER. Syn. Argenti Iodas. Prep. From a solution of nitrate of silver, as Iodate of Mercury. A white powder, soluble in ammonia. IODIC ACID. Syn. Oxiodine. Acidum IOD Iodicum. An acid compound of iodine ai oxygen discovered by Gay Lussac and Davy. Prep. I. Dissolve iodate of soda in sulphur acid in considerable excess, boil for 15 minutes, ar set the solution aside to crystallize. Pure. II. (M. Boursen.) Iodine 1 part; stronge. (monohydrated) nitric acid 4 parts; mix, acj apply a gentle heat until the color of the iodiii disappears, then evaporate to dryness and lea\| the residuum in the open air at a temperature r 3 large globular glass receivers, is used for f subliming apparatus. Care must be taken to y.ch the process, and prevent the neck of the ; becoming choked with condensed iodine. I. (Ure.) Saturate the residual liquor of the manufacture of soap from kelp, of the sp. gr. of 1'374, heated to 230° F., with sulphuric acid diluted with half its weight of water, cool, decant the clear, strain, and to every 12 fluid ounces add 1000 grs. of black oxide of manganese, in powder; put the mixture into a glass globe, or matrass with a wide neck, over which invert another glass globe, and apply heat with a charcoal chauffer; iodine will sublime very copiously, and condense in the upper vessel, which as soon as warm should bo replaced by another; and the two globes thus applied in succession, as long as violet vapor arises. It may be washed out of the globes with a little cold water. A thin disc of wood, having a hole in its centre, should be placed over the shoulder of the matrass, to pre¬ vent the heat from acting on the globular re¬ ceiver. On the large scale, a leaden still, as be¬ fore described, may be employed, and receivers of stoneware economically substituted for glass ones. The addition of the sulphuric acid should be made in a wooden or stoneware basin or trough. Prod. 12 oz. yield 80 to 100 grs. III. (Soubeiran.) Add a mixed solution of 1 part of sulphate of copper and 2J parts of proto¬ sulphate of iron to the mother liquors of the soda works, as long as a white precipitate is thrown down; the precipitate (diniodidc of copper) must be then collected, dried, mixed with its own weight of finely-powdered black oxide of manganese, and distilled by a strong heat in a retort; dry iodine will pass over. By the addition of sulphuric acid with the manganese, a less heat is required. Remarks. The top of the leaden still employed for the preparation of iodine, is usually furnished with a moveable stopper, by which the process may be watched, and additions of manganese or sulphuric acid made, if required. To render it pure, it should be dried as much as possible, and then resublimed in glass or stoneware. Prop. Iodine is usually met with under the form of semicrystalline lumps, having a metallic lustre, or in micaceous, friable scales, somewhat resem¬ bling gunpowder. It has a grayish-black color, a hot acrid taste, and a disagreeable odor, not much unlike that of chlorine. It fuses at 225° F., vo¬ latilizes slowly at ordinary temperatures, boils at 347°, and when mixed with water rapidly rises along with its vapor at 212°. It dissolves in 7000 parts of water, and freely in alcohol and ether. It may be crystallized in large rhomboidal plates, by exposing to the air a solution of it in hydiodic acid. Iodine, like chlorine, has an extensive range of affinity; with the salifiable bases, it forms com¬ pounds termed Iodides, Iodurets, or Hydriodates; and it destroys vegetable colors. Many of the iodides are used in medicine. Pur. The iodine of commerce is usually that of the first sublimation, and commonly contains 12 to 20$ of water. Some of the foreign iodine, ob¬ tained by precipitation with chlorine, without sub¬ sequent sublimation, frequently contains $th water, has a leaden-gray color, and a sensible odor of chlorine. Coal, plumbago, oxide of manganese, crude antimony, and charcoal, are also frequently mixed with it. Water may be detected by the loss of weight it suffers when exposed to strong pressure between the folds of bibulous paper, chlorine, by the odor, and the other substances IOD 376 1RI mentioned above, by digestion in spirits of wine, when the iodine will dissolve, leaving the impuri¬ ties behind. Before use as a medicine, “ it must be dried, by being placed in a shallow basin of earthenware, in a small confined space of air, with 10 or 12 times its weight of fresh-burnt lime, till it scarcely adheres to the side of a dry bottle.” Pure iodine “ is entirely vaporizable ; 39 grs., with 9 grs. of quicklime, and §iij of water, when heated short of ebullition, slowly form a perfect solution, which is yellowish or brownish, if the iodine be pure, but colorless, if it contains more than 2§ of water, or other impurity.” (P. E) Uses, Dose, <$-c. Iodine is chiefly used as a med¬ icine, and a chemical test. Its physiological ac¬ tion, when applied externally, is that of an irritant, and, when swallowed in largo doses, it produces powerful gastric irritation. In small doses, it ap¬ pears to be both alterative and tonic, rapidly diffu¬ sing itself through the body, and exerting a stimu¬ lating action on the organs of secretion. It is also said to be diuretic, and in some cases to have pro¬ duced diaphoresis and salivation. It exerts a pow¬ erful anti-aphrodisiac action, and instances are recorded where absorption of the mammae and testae have followed its exhibition. (Hufeland’s Journal.) Dose. £ gr. dissolved in spirit, or in wa¬ ter, by means of an equal weight of iodide of po¬ tassium. It is seldom exhibited alone, being usu¬ ally combined with the latter substance, and in fact this salt is now generally preferred by practi¬ tioners. Iodine, in medicinal doses, has been exhibited in the following diseases, as well as in most others depending on an imperfect action of the absorbents, or accompanied by induration or enlargement of individual glands or organs; —In¬ ternally, in brovchocele, goitre, Derbyshire neck, scrofula, ovarian tumors, enlargement or indu¬ ration of the lymphatic, prostate, and parotid glands, amenorrhcea, leucorrhcea, diseases of the muco-genital tissues, phthisis, chronic nervous diseases, lepra, psoriasis, chronic rheumatism, dropsies, hydrocele, fyc. .•— Externally, in scrof¬ ula, numerous skin diseases, (especially the scaly,) erysipelas, diseased joints, chilblains, burns, scalds, various wounds, to check ulceration, to promote absorption, tf-c. It is applied externally in the form of ointment, solution, or tincture. Tests. Free iodine may be recognised by_1. The violet color of its vapor.—2. Striking a blue color with starch: this test is so delicate that wa¬ ter containing only part of iodine, acquires a perceptible blue tinge on the addition of starch. (Stromeyer.) 3. Nitrate of silver causes a white precipitate in solutions containing iodine._4. Chlo¬ ride of palladium causes a black, flaky precipitate • equal in sensibility to starch. .(M. Bauman.)— 5. It strikes a blue color with opium and nar¬ ceine. Iodine in combination, as it exists in iodic acid and the iodates, does not strike a blue color with starch, without the addition of some deo^ydizing agend as sulphurous acid or morphia; and as it exists in the iodides, not until the base is saturated with an acid, (as the sulphuric or nitric,) when iodine being set free, immediately reacts upon the starch. An excess of either acid or alkali destroys the action of the test. By mixing the liquid con¬ taining the iodine with the starch and sulphuric acid, and lightly pouring thereon a small quanti of aqueous chlorine, a very visible blue zone w 1 be developed at the line of contact. (Balard.) Solutions containing iodates yield, with nitra of silver, a white precipitate soluble in ammonii the iodides, under the same circumstances, give 1 pale yellowish precipitate with nitrate of silve' scarcely soluble in ammonia; a bright yellow or with acetate of lead ; and a scarlet one with bi chloride of mercury. The iodates deflagrate wliej thrown on burning coals, but the iodides do no The iodates may also be tested as iodides, by fir. 1 heating them to redness, by which they lose the 1 oxygen, and are converted into iodides. IODINE, CHLORIDES OF. When dr chlorine is passed over dry iodine, at common teir peratures, heat is evolved, and a solid chloride Til suits. It is orange-yellow when the iodine is full: saturated, and reddish orange when the iodine il in excess. It deliquesces in the air, is volatile, an; very soluble in water, forming a colorless solutior! which exhibits acid properties. It is the chloriodi acid of Sir II. Davy. The protochloride of iodin is formed when chlorine is passed into water hold 1 ing iodine in suspension, and the per chloride b;| repeatedly distilling the protochloride, or by addin; to a solution of the latter a strong solution of cor! rosive sublimate. The latter is also called tin! frrr n lew/ n o IODOSALICULIC ACID. A dark browrj fusible mass, obtained by distilling a mixture off iodide of potassium and cbloro-saliculic acid; oij by dissolving iodine in saliculic acid. IODO-SULPHURIC ACID. Prep. Drop sulphuric acid into a hot concentrated aqueous so¬ lution of iodic acid, as long as a precipitate falls.! When strongly heated, it sublimes, and is deconK posed, but by means of a gentle heat, gradually applied, it melts, and crystallizes in yellow rhom¬ boids as it cools. In a similar manner may be 1 formed iodo-phosphoric and iodonitric acids. All these act with great energy on the metals, and dissolve gold and platinum. IODOUS ACID. Prep. (Sementini.) Chlo-i rate of potassa and iodine, equal parts; triturate together, until reduced to a homogeneous yellow! mass; then heat the mixture over a spirit-lamp, in a glass retort connected with a spacious receiver,; until vapors cease to arise. The oily liquid in the receiver is the iodous acid. II. (Pleischl.) Chlorate of potash 3 parts; iodine 1 part; as last. Remarks. Iodous acid, or oxide of iodine, red¬ dens test papers, is volatile at 112° F., and freely dissolves iodine. Little is known respecting its precise composition. (See Iodic Acid.) IODURETED IODIDE OF POTASSIUM. Iodine dissolved in a solution of iodide of potassium. Various strengths are employed by different au¬ thorities. (See Solutions.) IRIDIUM. (From Iris, the rainbow, because of the variety of colors exhibited by its solutions.) A rare metal, discovered by Descotils in 1803, and by Tennant in 1804, in the black powder left in dissolving platina. It is obtained in combination with osmium. Prep. (Wollaston.) Reduce the pulverulent residue of the ores of platina to fine powder, along with J of its weight of nitre, and heat the mixture IRO 377 IRO lines'; in a silver crucible, until reduced to a y state, and the odor of oxide of osmium be¬ es perceptible; cool, powder, agitate with the ;llest possible quantity of water, place the solu- iu a rotert, acidulate with oil of vitriol diluted an equal weight of water, and distil rapidly j a clean receiver, as long as fumes of osrnic pass over and condense as a white crust on sides of the vessel, afterwards liquefying, and mg beneath the water, forming a flattened :ule. By solution in water, agitation with mer- |, and the addition of muriatic acid, osmium is lined as a black porous powder, which exhibits “tallic lustre when rubbed. The undissolved I on must now be digested in muriatic acid, and (solution treated with any metal but gold or inum, when the iridium will be precipitated. rop., owers of the protocarbonate, as it exists in ,al waters, held in solution by carbonic acid :ess, appears to be the form most congenial human body; and from its state of dilution, ipidly absorbed by the lacteals, and speedily ts a ruddy hue to the wan countenance.” s undoubtedly one of the most valuable arti- f the materia medica, and appears, from the iity of its introduction into medicine, and the •|er of its preparations, to have been deserved- ■jireciated. It bears the recommendation of H'ds of 3000 years upon its brow, and surely a ■• ine that hath withstood such vicissitudes, t be destitute of virtue. 7>. Iron is only prepared on the large scale, ‘eden it is extracted from magnetic iron, and eous iron ore; and in England, principally day iron ore. It is obtained by smelting the 48 ore along with coke and a flux, (either limestone or clay.) The crude iron thus obtained is run into moulds, and then constitutes cast iron or rio iron, ( ferrum fusum.) By the subsequent pro¬ cess of refining, (puddling, welding,) it is convert¬ ed into soft iron or wrought iron, ( ferrum cu- sum.) Prop. <$• Uses. The properties and uses of iron are too well known to require description. Its ap¬ plications in almost every branch of human indus¬ try, are almost infinite. It is remarkably ductile, and possesses great tenacity, but it is less mallea¬ ble than many of the other metals. Its sp. gr. is 7-788. It is the hardest of all of the malleable and ductile metals, and when combined with carbon or silica, (steel,) admits of being tempered to al¬ most any degree of hardness or elasticity. Iron- filings, (ferri limaturcc,) iron-turnings, (ferri ramenta, ferri scobs,) and iron-wire, (ferri filum,) are the forms under which iron is ordered in the pharmacopcnias. The last is only used in preparations, but the others are also taken. Dose. Of the filings 5 to 10 grs., in chlorosis, &c. For medical purposes, iron-filings and turnings should be purified by washing, drying, and separating them from particles of copper and other metals, by laying a sieve over them, and drawing them through it with a magnet. Tests. 1. Metallic iron is attracted by the mag¬ net. 2. It dissolves in muriatic and sulphuric acids, with the evolution of hydrogen gas. 3. Its oxides are also soluble in the acids. 4. The solu¬ tions of iron (ferruginous salts) yield a greenish white precipitate, subsequently turning red or brown, when treated with alkalis. 5. Aurochlo- ride of sodium gives a purple precipitate with solu¬ tions of the protosalts of iron, and red prussiate of potash a blue one. 6. Prussiate of potash, under like circumstances, gives a palo blue one, or a full blue, if a little nitric acid has been previously add¬ ed. The protosalts may thus be all converted into 1 persalts, and tested accordingly. 7. The persalta of iron yield a blue precipitate with yellow prus¬ siate of potash, but are unaffected by the red prus¬ siate ; sulphocyanic and meconic acids strike a red color; gallic acid, tannic acid, and infusion or tincture of galls, a bluish black; succinate and benzoate of ammonia, a yellowish one ; citric acid or a citrate, a pale red color, (transparent.) 8. Cochineal freed from fat by ether, and then di¬ gested in water, (or very weak spirit,) gives a so¬ lution which is colored violet by the protosalts of iron. (Kastner.) 9. Hydrosulphuret of ammonia gives a black precipitate. 10. Phosphate of soda precipitates the persalts white, and the protosalts blue. IRON, ACETATE OF. Acetate de fer, (Fr.) Acetato di Ferro, (Ital.) Ff.rri aor¬ tas, (Lat.) Prep. I. (P. D.) Sesquioxide of iron 1 part; acetic acid G parts; digest 3 days and filter. Tonic. Dose. 10 to 25 drops in water or wine. This preparation is a mixture of the proto- and per-acetate of iron. II. (Pyrolignite of iron. Iron liquor. Dyer's acetate of iron.) Prep. a. (Prof. Runge.) Eight suitable vessels are arranged one above another, like a staircase, so that the top of the upper one may rest over the one immediately below it, and so on of the others to the bottom one. The eight iro 378 IRO vessels are now filled with old scraps of iron, and the upper one with pyroligneous acid; after half an hour this is drawn off into the vessel next be¬ low it, and this again, after the lapse of another half hour, into the third, and so on until the last is emptied. The acid is now passed a second time through the vessels in the same way as before, and thus becomes more strongly impregnated with iron in a less time than by any other means, except the following:— b. (Dr. Winterfieid.) This consists in employ¬ ing several wooden cylinders, resembling those used in the quick process of making vinegar; the space between the two perforated bottoms, usually tilled with wood shavings, being occupied with scraps of iron. Pyroligneous acid is then passed through them, and the same system of ventilation observed as in the manufacture of vinegar. (Ge- werbe-Blatt f. Sachsen.) c. Leave old scraps of iron in a cask of vinegar, or pyroligneous acid, and employ occasional agi¬ tation, until a sufficiently strong solution is ob¬ tained. When the deposite of tar on the iron hinders the solution, it may bo burnt off. d. Add a solution of acetate of lime to another of green copperas, as long as a precipitate is formed; decant. III. ( Protacetate .) Dissolve freshly precipita¬ ted protoxide or carbonate of iron in acetic acid, or add a solution of acetate of lime to another of protosulphate of iron, and evaporate out of con¬ tact with the air. Small green prismatic crys¬ tals. IV. ( Sesquiacetate. Peracctate.) Dissolve hy¬ drated peroxide of iron in acetic acid, or precipi¬ tate a solution of acetate of baryta by another of persulphate of iron. Uncrystallizable. Remarks. All the above, prepared with crude materials, are used as mordants by the dyers. IRON, ARSENITE OF. Prep. I. ( Protar - senile. Ferri arsenia.s.) Precipitate a solution of protosulphate of iron with another of arsenite of soda or ammonia; wash and dry. A yellowish brown powder, used in medicine as a tonic, alter¬ ative, and febrifuge. II. ( Perarsenite. Sesquiarsenite.) Prepared by precipitating peracetate of iron with arsenite of ammonia, or by boiling nitric acid on the prot- arsenite. Remarks. The arseniates of the iron may be formed in a similar way, from the arseniate of soda or ammonia. IRON, ALBUMINATE. Prep. I. (Las- saigne.) Precipitate a filtered solution of white of egg with another of persulphate of iron, wash the deposite in water, and dissolve it in alcohol, hold¬ ing caustic potassa in solution. II. (Cooley.) Dissolve well washed hydrated protoxide or peroxide of iron in white of egg, di¬ luted with twice its weight of water, and filtered. Remarks. As a therapeutic agent, the albumi¬ nate of iron is highly spoken of by M. Lassaigne and other high authorities, who recommend it as a preparation especially adapted by its nature, on theoretical grounds, for combining with the tissues of the body. It will no doubt, ere long, take a prominent situation among the most esteemed of our chalybeates. IRON, AMMONIO-CHLORIDE OF. Syn. Ferro-chloride of Ammonia. Ammoniated I n. >•) Ens Veneris Boylei. Ens Martis, (P. L. 1' Flores martialeb, (P. L. 1775.) Ferrum ajo- niacale, (P. L. 1788.) Ferrum ammoniatum P L. 1809 and 1824.) Ferri ammonio-ciilori (P. L. 1836.) Flores Salis Ammoniaci map a lis. Murias Ferri et Ammonite. Prep. I L.) Sesquioxide of iron fiij ; muriatic acid ^ j digest in a proper vessel in a sand-bath for 2 he’s. then add sal ammonia lb. iiss, dissolved in wat pints; filter, evaporate to dryness, and reduce Orange-colored cry 3 mass to coarse powder, line grains. II. Rub sal ammoniac with twice its weigl colcother or rust of iron, sublime with a q sudden heat, and repeat the sublimation with 1 sal ammoniac as long as the flowers are well ored. Difficult to manage. Remarks. Ammonio-chlorido of iron “ is totfy soluble in proof spirit and in water. Potassa ed to the solution throws down sesquioxide of i and when added in excess, evolves ammoi (P. L.) Tonic. Emmenagogue and aper; Dose. 5 to 15 grs. in glandular swellings, obst tions, &c. IRON, AMMONIO-TARTRATE OF. l>. Aikin’s Ammonio-tartrate of Iron. Tartu jt: of Iron and Ammonia. Ferro-tartrate of . - monia. Ammonite Ferro-tartras, &c. P Tartaric acid 1 part; iron filings 3 parts; dill in a sufficient quantity of hot water to ba v cover the mixture for 2 or 3 days, observiiij J stir it frequently, and to add just enough wate > allow the evolved gas to escape freely; then 1 some liquor of ammonia, and continue the stirri ; dilute with water, decant, wash the undissol i portion of iron, filter the mixed liquors, and evi - rate to dryness; redissolve in water, add a 1 ■ more ammonia, filter, and again gently evapo to dryness, or to the consistence of a thick sii| ■ when it may be spread upon hot plates of gi . or on earthenware dishes, and dried in a stc!- room, as directed for citrate of iron. Remarks. Glossy, brittle lamellae, or irregil' pieces, deep garnet-colored, almost black, vj soluble in water, and possessing a sweetish |1 slightly ferruginous taste. By repeated re-solu i and evaporation its sweetness is increased, pi ably from tho conversion of a part of its acid i> sugar. It contains more iron than a given wek of the sulphate of the same base. It is the n i pleasant-tasted of all the preparations of iron, • cept the ammonio-citrate. (Aikin, Lond. M- Gaz.) IRON, BENZOATES OF. Prepared by • gesting the hydrated oxides in a hot solution the acid, or from the benzoate of an alkali an salt of iron by double decomposition. IRON, BRONZING OF. (See Browning ' Gun Barrels, and Bronzing.) IRON, CARBONATE OF. Syn. Fe Carbonas. This preparation is found in a cr tallized state in the mineral called Spathose ir and in some chalybeate waters. Prep. Precipitate protosulphate of iron by ai ing a solution of carbonate of soda, well wash green powder with water and dry it out of cont with the air. On the slightest exposure it is ci verted into sesquioxide of iron. IRO 379 IRQ IRON, CARBONATE, (SACCHARINE.) Syn. Klauer’s Ferrum carbonicum sacchara- rcM. Ferri Carbonas saccharatum. Prep. (P. E.) Sulphate of iron fiv; carbonate of soda gv; dissolve eacli separately in water I quart, mix the •olutions, collect the precipitate, well wash it with ;o!d water, drain on a cloth, squeeze out as much >f the water as possible, and add powdered lump ,-ugar ;§ij j mix and dry at a temperature not much ibove 120° F. The whole operation should be >erformed as quickly as possible. A sweet-tasted greenish mass or powder, consisting chiefly of car- wnate of iron. It is one of the best of the cha- ybeates. Dose. 5 to 10 grs. When pure it should >e “easily soluble in muriatic acid with brisk ef¬ fervescence.” (P. E.) IRON, CHLORIDE OF. Syn. Ferri Ciilo- udum. Prep. I. (Protochloride .) Dissolve iron iiings or scales in muriatic acid, evaporate and •rystallize. Soluble, green crystals. II. ( Perchloride. Sesquichloride.) Dissolve ;esquioxide or rust of iron in muriatic acid, evapo- ate to the consistence of a sirup, and crystallize, ted crystals. Remarks. Neither of the preceding is abso¬ lutely pure; but by transmitting dry hydrochloric ! icid gas over iron heated to redness, a pure white irystalline frotociiloride of iron is obtained; juid by the combustion of iron wire in chlorine jras, or by passing chlorine over heated iron, the i Mire perchloride of iron is formed. The proto- hloride is volatile at high temperatures, and the terchloride is dissipated by a heat a little above 112° F. The latter is soluble in water, alcohol, ind ether, and is deliquescent. (See Tinct. of 'ESQUICHLORIDE OF IRON.) IRON, IODIDES OF. Prep. I. ( Proliodide f Iron. Iodide of do. Ioduret of do. Ferri 'odidum, P. L. Ferri Ioduretum.) a. (P. L.) iodine ^vj; iron filings §i.); water 4^ pints; mix, ■oil in a sand-bath until the liquid turns to a pale ?een, filter, wash the residue with a little water, nd evaporate the mixed liquors in an iron vessel, tit 212°, to dryness. 6. (P. E.) The Scotch college orders the solu- on not to be filtered until evaporated to with- nt removing the excess of iron, and then to be iltered as quickly as possible and put into a basin, jvhich must bo surrounded with 12 times its weight •f quicklime, and placed in some convenient ap¬ paratus in which it may be accurately shut in a Small space not commifnicating with the general tmosphere. The whole must then be heated in • hot-air press, in a stove or otherwise, until the ■rater be entirely evaporated, when the iodide of •on must be put into small dry-stoppered vials. product excellent. Remarks. A great deal has been written and 'aid about the preparation of iodide of iron, much f which is more amusing than instructive. There ' in reality very little difficulty in the process. « soon as iodine and iron are mixed together lin¬ er water, much heat is evolved, and if too much '.rater be not used the combination is soon com- leted, and the liquor merely requires to be evapo- ated to dryness, out of contact with the air, at a eat not exceeding 212°. This is most cheaply nd easily performed by employing a glass flask, hth a thin broad bottom and a narrow mouth, by which means the evolved steam will exclude air from the vessel. I have adopted the following formula with excellent results:—Iodine 18 oz.; iron wire or filings 6 or 7 oz.; water about 1 quart; mix in a glass or stoneware jug, agitate with an iron rod, (cautiously;) when the temper¬ ature of the liquid will rise considerably, and the combination be completed in 20 or 30 minutes, without the application of external heat. When the liquor assumes a pale green color, decant it into a glass flask with a thin bottom, wash the remaining iron with a little water, filter, and add it to that already in the flask. Apply the heat of a sand-bath, or a rose gas jet, (preferably the former,) and evaporate to the consistence of a sirup as quickly as possible, then remove the flask into a water-bath containing ^ salt and evaporate to dryness, observing not to stir the mass during the latter part of the process. The whole of the uncombined water may be known to be evapo¬ rated when vapor ceases to condense on a piece of cold glass held over the mouth of the flask ; a piece of moistened starch paper occasionally ap¬ plied in the same way, will indicate whether free iodine be evolved; should such be the case, the heat should bo immediately lessened. When the evaporation is completed, the mouth of the flask should be stopped up by laying a piece of sheet Indian rubber on it, and over that a flat weight; the flask must be then removed, and when cold broken to pieces, the iodide weighed, and put into dry and warm stoppered wide-mouth glass vials, which must be immediately closed, tied over with bladder, and the stoppers dipped into melted wax. Iodide of iron “ evolves violet vapors by heat, and sesquioxide of iron remains. When freshly made it is totally soluble in water, and from this solution when kept in a badly stoppered vessel, sesquioxide of iron is very soon precipitated; but with iron wire immersed in it, it may be kept clear in a well-stoppered vessel.” (P. L.) “ En¬ tirely soluble in water, or nearly so, forming a greenish solution.” (P. E.) Its dilute solution should be colorless. (A. J. C.) Dose. 1 to 3 grs. or more. It is tonic, stimu¬ lant, and resolvent, and has been given with ad¬ vantage in debility, scrofula, and various glandular affections. II. ( Periodide .) Freely expose a solution of protiodide of iron to the air ; or digest iodine in ex¬ cess on iron under water, gently evaporate, and sublime. A deliquescent, volatile red compound, soluble in water and alcohol. IRON, LACTATE. Syn." Protolactate of Iron. Ferri lactas. Prep. I. (Rassman.) Boil iron filings in lactic acid diluted with water till gas ceases to be evolved, filter while hot into a suitable vessel, which must then be closely stopped ; as the solution cools, crystals will be deposited, and these must be washed with a little cold water, then with alcohol, and lastly dried. The mother-liquor di¬ gested as before with fresh iron will yield more crystals. (Buchner’s Rep.) II. (Pagenstecher.) Lactate of lime prepared from sour milk is dissolved in water, and carbonate of ammonia added till it ceases to produce a pre¬ cipitate ; the liquid is now filtered, and concen¬ trated by heat till it acquires the consistence of a sirup ; it is then mixed with 6 times its weight of JRO alcohol of sp. gr. - 879, and a concentrated solution of protochloride of iron added, containing a quan¬ tity of the salt equal to 38§ of the lactate of lime employed. In about 36 hours the mixed liquid will have deposited all its lactate of iron in minute crystals, which may be obtained by straining and pressure between the folds of bibulous paper. It is a mild chalybeate, nearly insoluble in cold water. IRON, OXIDES OF. Prep. I. (Protoxide.) This oxide is precipitated from solutions of the pro¬ tosalts of iron, as a white hydrate by pure alkalis, and as a white carbonate by the alkaline carbon¬ ates ; both of which turn first green and then red by exposure to the air. It readily dissolves in the acids forming protosalts of iron. II. ( Sesquioxide. Peroxide. Red oxide .)— 1. By precipitation. (Carbonate of iron. Sub¬ carbonate of do. Precipitated carbonate of do. Ferri sesquioxidum, P. L. Ferri oxy- dum rubrum, P. E. Ferri carbonas, P. D. Oxyde de Fer rouge; Carbonate de Fer, Fr. Kohlensaures eisen Rost, Ger.) By precipi¬ tating a solution of sulphate of iron with another of carbonate of soda, washing thoroughly the pre¬ cipitate with water, and drying it. The London College orders of sulphate of iron lb. iv ; carbonate of soda lb. iv §ij ; boiling water 6 gallons ;—the Edinburgh, sulphate of iron ^iv; carbonate of soda ; water 4 pints ;—the Dublin, sulphate of iron 25 parts ; carbonate of soda 26 parts ; water 800 parts. A greenish brown powder, reddening by exposure to air and to heat. 2. By calcination. ( Crocus. Crocus martis. Colcothar. Trip. Brown red. Indian red. Rouge. Jewellers' do. Caput mortuum vitrioli. Crocus martis astringens. Do. do. sulphuratus. Portee d’acier. Terra dulcis vitrioli. Ferrum oxydum rubrum, P. D. Rouge d'Angleterre ; Oxyde de Fer rouge, Fr. Rothes eisenoxyd, Ger.) a. (P. D.) Calcine sulphate of iron, then roast it with a strong fire until acid vapors cease to rise, cool, wash with water till the latter ceases to affect litmus, and dry. b. (Berzelius.) Green sulphate of iron 100 parts ; common salt 42 parts; calcine, wash well with water, dry, and levigate the residuum. This pro¬ cess yields a cheap and beautiful product, which is frequently sold for the sesquioxide, P. L., but is less soluble. 3. From metallic iron. (Rust of iron. Crude carbonate, or hydrated sesquioxide of iron. Ferri rubigo, P. D.) Moisten iron wire cut into pieces with water, and expose it to the air until corroded into rust, then grind, elutriate, and dry. Iron filings may be used for wire. It is usually made up into small conical loaves. Remarks. Sesquioxide of iron, prepared by pre¬ cipitation, is an impalpable powder, of a brownish red color, odorless, insoluble in water, and possess¬ ing a slightly styptic taste, especially when recently prepared. When exposed to heat, its color is brightened, its sp. gr. increased, and it is rendered less easily soluble in acids. The sesquioxide pre¬ pared by calcination is darker and brighter colored, less soluble, and quite tasteless. It has either a scarlet or purplish cast, according to the heat to which it has been exposed. The finest Indian red or crocus usually undergoes a second calcination, in which it is exposed to a very intense heat. The IRO best jewellers’ rouge is prepared by calcining ■ precipitated oxide until it becomes scarlet. Th rust of iron contains some combined water, anc, more soluble than the oxide prepared by calci; tion. Uses, er, add a solution of sesquicarbonate of ainmo- to saturation; again strain, and evaporate to ness. II. (P. D.) Iron wire (filings) 1 part; bitartrate ■ ootash, in fine powder, 4 parts ; distilled water arts, or q. s.; mix, expose the mass to the air i:i shallow vessel for 15 days, occasionally stir- 1 and adding enough water to keep the mass 1 ist; lastly, boil the magma in water, filter, and 1 porate.' 1 temarks. This preparation is a double salt of ■ji aud potassa ; it is therefore wrongly called frate of iron. It should be “ totally soluble in Ver, neutral to litmus, unaffected by yellow l ssiate of potash, and not precipitated by acids * alkalis, nor acted on by the magnet.” (P. L.) * utirely soluble in cold water; taste, feebly Ntybeate.” (P. E.) An excellent ferruginous * c. Dose. 10 to 30 grs. made into a bolus with * natics. RON, SULPHATE OF. Syn. Copperas. 1|:en Vitriol. Protosulphate of Iron. Vit- *j. of Mars. Salt of Mars. Vitriolated * n. Vitriolum viride. Vitriolum Martis. ^ Martis. Ferrum vitriolatum. Vitriolum Ujare Anglicanum. Vitriolum Ferri. Vit- ®.um Ferratum. Ferri Sulphas, (P. L. E. and COUPEROSE VERTE ; SULPHATE DF. Fer, (Fr.) ® WEFELSAURE8 ElSEN-OXYDUL, ElSEN VITRIOL, ( Orange Juice, (succus spissatus aurantii, aurantiorum ,) and Concentrated Lemon • ce, ( succus spissatus limonum,) are prepared evaporating the fresh juices of oranges and i ions, either alone or mixed with sugar, and are • ployed as substitutes for the fruit, where the • er cannot be obtained. IUICE, REFINED. Prep. Italian juice 4 ^ 1 gum arabic 1 lb.; water q. s.; dissolve, strain, f itly evaporate to a pilular consistence, then roll •{* small cylinders, cut into lengths, and after- ' r ds polish them by rubbing them together in a J;- An inferior kind is made of equal parts of I once and common glue, but may readily be Uovered by its less grateful taste. Expectorant; 1 d as a lozenge to allay coughs. (See Extract • Liquorice.) ULEP. Syn. Julap. Julapium; Julepus, T *<•) Julep, ( Fr .) This term was formerly r lied to those preparations at present called mix- 1 -s. (See Mixtures, and the following.) ULEP, ACID. Syn. Julapium acidum. Prep. 49 (Fr. H.) Muriatic acid 3j; simple sirup Sjj; wa¬ ter ^ pint; mix. Dose. 1 or 2 tablespoonfuls 3 or 4 times a day, after a course of mercury. JULEP, ANODYNE. Syn. Jul. Calmans. Potio anodyna. Prep. (P. Cod.) Lettuce wa¬ ter §iv ; sirup of opium 3ij ; orange-flower water 3vj ; to lull pain. JULEP, CAMPHOR. Syn. Jul. Campiior.e. Prep. (Collier.) Camphor 25 grs.; powdered gum fss ; simple or spearmint water §viij ; make an emulsion. Anodyne, sedative. Dose. 2 or 3 ta¬ blespoonfuls or more, in hysteria, chorea, stran¬ gury, &c. JULEP, DIAPHORETIC. Syn. Jul. dia- phoreticum. Prep. (E. H.) Compound mint wa¬ ter §iv; solution of acetate of ammonia ^ij; ses- quicarbonate of ammonia 3ij ; white sugar 3vj to §j. Dose. 1 tablespoonful in fevers, &c. JULEP, GUM. Syn. Jul. Gummosum. Potio gummosa. Prep. (P. Cod.) Gum 3ij ; sirup of al- tliea ^j ; orange-flower water §ss ; water §iij; mix. Demulcent. Dose. A tablespoonful ad li¬ bitum. JULEP, LEMON. Syn. Jul. Limonum. Prep. (Germ. H.) Barley-water pints; lemon sirup §ij; sweet spirits of nitre 20 drops ; mix. Demul¬ cent and diaphoretic. JULEP, ROSE. Syn. Jul. Rosatum. Prep. (P. Cod.) Sugar lb. ij ; rose-water lb.j; dissolve and filter. A pleasant demulcent, especially if mucilage ^iv he added. Violet, Elder, and Orange-flower Juleps, as well as several others from demulcent or odorous flowers, may be pre¬ pared in the same way, regulating the flavor by properly apportioning the quantity.of distilled wa¬ ter ; simple water being added, if required, to make up the deficiency. JULEP, SQLHLL. Syn. Jul. Scill.®. Jul. Scilliticum. Prep. Sirup of squills ^ij j sweet fennel, aniseed, or pennyroyal-water ^iv ; mix. In coughs and hoarseness. Dose. 1 or 2 tablespoon¬ fuls every 3 or 4 hours. JULEP, SEDATIVE. Syn. Jul. Sedati- vum. Prep. (Pierquin.) Camphor 6 grs.; com¬ pound spirit of sulphuric ether 3iss ; nitre 12 grs.; orange-flower water ^iij; sirup of altliea 3iij; si¬ rup of poppies 3ij ; mix. . JULEP, TONIC. Syn. Jul. Tonicum. Prep. (Fr. H.) Sulphate of quinine 12 grs.; water fiv ; add a few drops of dilute sulphuric to effect solu¬ tion ; when dissolved, further add compound tinc¬ ture of gentian §j; and sirup of orange-peel or roses q. s. to make a six-ounce mixture. Dose. A tablespoonful 2 or 3 times a day. JUNKET, DEVONSHIRE. Prep. Put warm milk into a bowl; turn it with a Httle rennet; then add some scalded cream, sugar, and cinnamon on the top, without breaking the curd. KADODULE. (From * axis, bad, and SSuitn, smell.) The theoretical radical of a series of com¬ pounds, the best known of which is Cadet's fuming liquor. The following is a brief notice of the prin¬ cipal of these substances :— Oxide of Kadodule. ( Alkarsine. Cadet's fuming liquor.) Acetate of potassa and arsenious acid, equal parts; mix; slowly heat to redness in a glass retort, placed in a sand-bath, and connect¬ ed with a receiver placed in a freezing mixture. KAI. 386 KET Separate the heavier liquid that distils over, agi¬ tate it with water, and rectify it along with caustic potassa, in an atmosphere of carbonic acid. By a second rectification over lime or baryta it may be obtained anhydrous. A colorless liquid, boiling at 300°, congealing at—10° F., and evolving a very offensive odor, resembling arseniureted hydrogen. “ It is highly poisonous in every shape.” It pos¬ sesses feeble basic properties, is soluble in alcohol and ether, sparingly soluble in water, and inflames spontaneously by exposure to the air.— Sulphuret of Kadodule is formed by distilling a mixture of chloride of kadodule and hydrosulphuret of sulphu¬ ret of barium ; a colorless fetid liquid, heavier than water, and very poisonous.— Cyanide of Kadodule is obtained by distilling a concentrated solution of bicyanide of mercury, along with alkarsine ; fusible, volatile crystals.— Chloride of Kadodule is pre¬ pared by distilling alkarsine and bichloride of mer¬ cury ; a colorless liquid, depositing crystals of oxy¬ chloride of kadodule, when exposed to the atmo¬ sphere.— Iodide, Bromide, and Fluoride of Ka¬ dodule resemble the last, and are prepared in a similar manner.— Kadodylic Acid ( Alkargen ) is obtained when alkarsine is gradually exposed to the air, in the cold. As soon as a semi-solid mass is formed, it must be treated with cold water, the solution evaporated till it solidifies, and then press¬ ed in bibulous paper, to remove liydrarsine; the residuum is dissolved in boiling absolute alcohol, and is again obtained in crystals as the liquid cools ; by repeating the process several times with alcohol, or by evaporating the aqueous solution in a water-bath, and subsequent treatment with hy¬ drated peroxide of iron, and a final crystallization from alcohol, pure kadodylic acid is obtained. Brittle, glossy, prismatic crystals, deliquescent, inodorous, tasteless, and soluble in water and al¬ cohol. *** All the preparations of kadodule are exceed- ingly poisonous, and therefore great caution should be exercised in experimenting on them. Even very small quantities of their vapors cause vomit¬ ing, numbness of the extremities, fainting, and other alarming symptoms. They all evolve a most offensive odor, and this property has led Bunsen to propose the following test for arsenic and the acetates : —A metallic sublimate boiled with water containing air until dissolved, the solution mixed with potash and acetic acid, evaporated to dryness, and the residuum heated in a test tube, will evolve the horrible odors of alkarsine, if arsenic be present. I his odor is rendered even more offensive by the addition of protochloride of tin to the ignited mass. As a test for the acetates, the addition of potassa and arsenic must fie added. (Vide Turner’s Chem 7th ed., and also the Researches of Berzelius, and the more recent ones of Bunsen.) K A LEIDOSCOPE. (From xaXo f , pretty; edos, form ; and 'ncoxtu, / view .) A p i easil f philosophical toy, invented by Sir David Brewster which presents to the eye a series of symmetrical changing views. It is formed as follows •_Two slips of silvered glass, from 6 to 10 inches lomr, and from an inch to an inch and a half wide and rather narrower at one end than the other, are joined together lengthwise, by one of their edws by means of a piece of silk or cloth, glued on their backs; they are then placed in a tube (tin or pasteboard) blackened inside, and a little long than is necessary to contain them, and are fixe by means of small pieces of cork, with their fac: at any angle to each other, that is an even aliqu part of 4 right angles, (as the one-sixth, on' eighth, one-tenth, &c.) The one end of the tub; is then closed with an opaque screen, or cove! through which a small eyehole is made in the cei tre, and the other end fitted, first with a plate oj common glass, and at the distance of about J c an inch, with a plain piece of slightly grouu] glass, parallel to the former ; in the intermedia]! space or cell are placed the objects to form tlj images. These consist of colored pieces of glas glass beads, or any other colored diaphonous bodii, sufficiently small to move freely in the cell, an} to assume new positions when the tube is shake; or turned round. A tube so prepared presents aj infinite number of changing and symmetrical pid tures, no one of which can be exactly reproduced This toy is easily constructed, and is very ineij pensive ; as any common tube of tin or pasteboar! may be used, and strips of glass smoked on on! side will answer for mirrors. Kaleidoscopes aij commonly called flower-glasses. KERMES MINERAL. Syn. Kermes Miner alis. Prep. I. Black sesquisulphuret of antimci ny 4 lbs.; carbonate of potash 1 lb.; boil in watei 2 gallons, for half an hour, filter, and cool slowly; the kermes will be deposited as the solution cook; and must be washed with water and dried. Th: undissolved portion of sesquisulphuret of antimon; may be boiled again several times with fresh potj ash and water. The liquor decanted off the kerme, will yield the Golden Sulphuret of Antimony on the addition of an acid; the acetic being gener, ally used for this purpose. II. Sesquisulphuret of antimony 1 lb.; carbon: ate of potash J lb.; flowers of sulphur 1 oz.; mix 1 melt, cool, powder, boil in water q. s.; filter whit: hot; the kermes is deposited as the liquid cook and must be well washed with water. III. ( Cluzell's kermes.) Sulphuret of antimon; 4 parts; crystallized carbonate of soda 90 parts water 1000 parts; boil for 30 to 45 minutes, filte while hot into a warm vessel, and cool very slow! ly; in 24 hours collect the kermes, moderatel; wash with cold water, and dry at 70 or 80° F-; folded up in paper, to exclude the air and light. Remarks. The first two formulae yield an orj ange-red powder ; the third a very dark criinsoi powder, of a smooth velvety appearance. It is i hydrated oxysulphuret of antimony, (Gay Lus sac;) a hydrated sesquisulphuret, (Berzelius. Dose, i gr. to 4 grs. as a diaphoretic, cathartic, o emetic. It occupies in foreign practice the plac of our James’s Powder. KETCHUP. Si/n. Catsup. Katchup. jPre/; I. ( Camp ketchup.) Old strong beer 2 quarts white wine 1 quart; anchovies 4 oz.; mix, boil foi 10 minutes, remove it from the fire, and add ol peeled shalotes 3 oz.; mace, nutmegs, ginger, an; black pepper, of each ^ oz.; macerate for 14 day; and bottle. II. ( Cucumber ketchup.) From ripe cucum bers, in the same way as mushroom ketchup Mixed with cream, or melted butter, it forms ai excellent white sauce for fowls, &c. III. ( For sea stores.) Stale strong beer 1 gall KET 387 LAB t; anchovies lbs.; peeled shalotes 1 lb.; lised niace, mustard seed, and cloves, of each >z.; bruised pepper and ginger, of each \ oz. ; ishroorn ketchup and vinegar, of each 1 quart; at to the boiling point, put it into a bottle, cork, d macerate for 14 days, frequently shaking; >n strain through flannel, and bottle for use. lis, like the last, makes good white sauce, and eps well. IV. ( Mushroom, ketchup.) — a. Sprinkle mush- >m flaps, gathered in September, with common it, stir them occasionally for 2 or 3 days, then htly squeeze out the juice, and add to each gal- 1 , bruised cloves and mustard seed, of each ^ t.; bruised allspice, black pepper, and ginger, of Jch 1 oz.; gently heat to the boiling point in a vered vessel, macerate for 14 days, and strain ; ould it exhibit any indications of change in a tv weeks, bring it again to the boiling point, with little more spice.— b. Mushroom juice 2 gallons ; inento2 oz.; cloves, black pepper, mustard seed, (id ginger, of each, bruised, 1 oz.; salt 1 lb., or to !$te ; shalotes 3 oz.; gently simmer for 1 hour in covered vessel, cool, strain, and bottle.— c. Juice .'0 gallons ; black pepper 9 lbs.; allspice 7 lbs.; inger 5 lbs.; cloves 1 lb. ; salt as required ; all uised ; gently simmer in a covered tin boiler for hour. *** A glazed earthenware, or wcll-tin- d copper pan, should alone be used for heating :is or any other ketchup in, as the salt and juice jpidly corrode the copper, and render the ketchup isonous. V. ( Oyster ketchup.) Pulp the fish, and to ch pint add sherry wine, or very strong old ale, pint ; salt 1 oz.; mace $ oz.; black pepper 1 dr.; il 10 minutes, strain, cool, bottle, and to each ttle add a spoonful or two of brandy. Cockle rtchup and Mussel Ketchup are made in the i me way. Used to flavor sauces when the fish e out of season. VI. ( Pontac ketchup.) Elderberry juice and •ong vinegar, of each 1 pint; anchovies ^ lb. ; alote and spice to flavor; boil for 5 minutes, cool, •ain, and bottle. Used to make fish sauce. VII. ( Tomato ketchup.) Prepared like mush- join ketchup, except that a little Chili vinegar is mmonly added. VIII. ( Walnut ketchup.)—a. Expressed juice I young walnuts, when tender, 1 gallon; boil, j j itn, add anchovies 2 lbs.; shalotes 1 lb.; cloves j id mace, of each 1 oz.; 1 clove of garlic, sliced ; j miner in a covered vessel for 15 minutes, strain, i ol, and bottle, adding a little fresh spice to each ttle, and salt as required. Will keep in a cool ice for 20 years.— b. Green walnut shells 16 gal- 18; salt 4 lbs.; mix, and beat together for a week, ess out the liquor, and to every gallon add all- Iice 4 oz.; ginger 3 oz.; pepper and cloves, of mb 2 oz.; all bruised; simmer for half an hour.— Walnut-juice 1 gallon ; vinegar 1 quart; Brit- i auchovies (sprats) 3 or 4 lbs.; pimento 3 oz.; nger ^ oz.; long pepper J oz.; cloves 1 oz.; alotes 2 oz.; boil and bottle.— d. Juice of walnut ells 30 gallons; salt 1 bushel ; allspice and sha¬ pe, of each 6 lbs.; ginger, garlic, and horse- dish, of each 3 lbs.; essence of anchovies 3 gal¬ as ; simmer as before. IX. (Wine ketchup.) Mushroom or walnut tchup 1 quart; chopped anchovies ^ lb.; 20 I shalotes ; scraped horseradish 2 oz.; spice as usual; simmer for 15 minutes; cool, add white and red wine, of each 1 pint; macerate for 1 week, strain and bottle. KINIC ACID. Discovered by Hoffman in cinchona bark, in 1790. It may be obtained from kinate of lime, by the action of dilute sulphuric acid, filtration, and evaporation, to the consistence of a sirup, when crystals will be gradually deposit¬ ed. It is soluble in water and alcohol, and forms salts called Kinates. Kinate of lime is obtained from an acidulated infusion of cinchona bark, by adding an excess of lime, filtering, evaporating to a sirup, and setting the liquid aside, when crystals will form. KING’S YELLOW. Syn. Hartal. Sesq.ui- sulpiiuret or Arsenic. A beautiful golden yel¬ low pigment, prepared from orpiment by sublima¬ tion. The finest kind is imported from China, Japan, and Burmah. See Arsenic. KINO, FACTITIOUS. Logwood 48 lbs.; tor- mentil root 16 lbs.; madder root 12 lbs.; water q. s.; make a decoction; add catechu 16 lbs.; dissolve, strain, and evaporate to dryness. Prod. 24 lbs. Extract of mahogany is also commonly sold for kino. KIRCHWASSER. Syn. Kirsciienwasser. A spirituous liquor distilled in Germany from bruised cherries. From the rude manner in which it is obtained, and from the distillation of the cher¬ ry-stones (which contain prussic acid) with the liquor, it usually has a very nauseous taste, and is frequently poisonous. KfECHLIN’S LIQUID. Prep. Copper filings 96 grs.; liquor of ammonia ^ij ; digest till the li¬ quor turns of a full blue, filter, add muriatic acid 3v 12 grs.; distilled water 5 lbs.; mix. Dose. 1 to 2 teaspoonfuls daily in scrofula. KOMENIC ACID. A peculiar acid discov¬ ered by Robiquet, and most easily obtained by boiling meconic acid with strong muriatic acid. It forms crystalline grains, and strikes a blood-red color with the persalts of iron. With the basis it forms salts called Komenates. KOUMISS. A liquor prepared by the Calmucs, by fermenting mare’s milk, previously kept till sour, and then skimmed. By distillation it yields a spirit called rack, racky, or araka; 21 lbs. of fermented milk yield about J of a pint of low wines, and this, by rectification, fully i of a pint of strong alcohol. KRAMERIC ACID. A peculiar substance found by M. Peschier, of Geneva, in rhatany root, (Krameria triandria,) and to which he ascribes its stypticity. KUSTITIEN’S METAL. Prep. Malleable iron 1 lb.; heat to whiteness, and add of antimo¬ ny 5 oz.; Molucca tin 24 lbs.; mix under char¬ coal, and cool. Used to tin iron and other metals ; it polishes without a blue tint, is hard, and is free from lead and arsenic. LABDANUM, FACTITIOUS. Prep. I. Gums anime, copal, lac, and mastich, of each 2 lbs.; gum arabic 3 lbs.; catechu and common Spanish juice, of each I lb.; sirup ot tolu 8 oz.; essences of ambergris and musk, of each 2 oz.; melt together. LAC 388 LAC II. Yellow wax, rosin, and lard, equal parts ; melt, and color with powdered ivory black. LABELS, INSOLUBLE. Lay a coat of strained white of egg over the label, and imme¬ diately put the vessel into the upper portion of a common steampan, or otherwise expose it to a gentle heat till the albumen coagulates and turns opaque, then take it out and dry it in an oven, at a heat of about 212° ; the opaque white film will then become hard and transparent, and resist the action of oils, spirits, and water. (Chem., iii. 158.) The labels on bottles containing acids or alkaline solutions, should be either etched upon the glass by fluoric acid, or be written with incorrodible ink. (See Inks and Etching.) LABORATORY. Syn. Elaboratory. La- boratoire, (Fr.) Laboratorium, {hat., from laboro, I labor.) A place fitted up for the per¬ formance of chemical operations. It was our in¬ tention to have described the best mode of fitting up a chemical and a pharmaceutical laboratory, both on the small and large scale, and also to have presented the reader with a copper-plate engraving of the laboratory of Giessen, but from want of room we are compelled to withdraw the article and illustrations. We must therefore content our¬ selves with recommending the reader to consult the last edition of Faraday’s “ Chemical Manip¬ ulation,” a work replete with correct and valuable information. Among Portable Laboratories, the cheapest and best arranged are those of Mr. Robert Best Ede, of Dorking, which may be pur¬ chased at prices varying from 16s. to ,£6 or £8. That at the former price contains more than 40 chemical preparations and appropriate apparatus, and is well adapted to amuse the juvenile experi¬ mentalist, and at the same time to afford him a ready introduction to chemical knowledge. The chemical laboratory, ox portable chemical cabinet, at the higher price, contains upwards of 130 select chemical preparations and newly-invented appa- latus, and is calculated for performing experiments both of demonstration and research, with perfect readiness and safety, either in the drawing-room or class-room. It is also very elegantly and com¬ pactly got up, and forms a suitable object for the side-table of every student. This cabinet has re¬ ceived the approval of Prof. Graham, which is no ordinary recommendation. LAC. Syn. Laque, (Fr.) Lack, ( Ger .) Lac- ca, ( Lat .) Stick lac, {lacca in ramulis, lacca in baculis;) seed lac, {lacca in granis, lacca in seminis;) lump lac, {lacca in massis;) shell lac {lacca in tabulis.) All the preceding differ only in color and form. Shell lac is most generally used ; the palest is the best. They are all said to be calefacient, atlenuant, aperient, diaphoretic and diuretic. Lac is used in dentifrices, in var¬ nishes, lacquers, and sealing-wax, and to make toys and trinkets. LAC DYE. A coloring substance used to dye scarlet, imported from the East Indies in small cubical cakes. It is prepared by digesting around stick lac in water, and evaporating the colored in¬ fusion to dryness. LAC LAKE. Syn. Lac Color. East In¬ dian Cochineal. A superior kind of lac dye, also imported, and prepared by dissolving out the color of ground stick lac by means of a°weak al¬ kaline solution, and then precipitating it alo 1 with alumina by adding a solution of alum. I ther of the above dissolved in an equal weight muriatic acid, (sp. gr. 1T9, and holding in so* tion about ? L of grain tin,) by digestion for abq 6 hours, and then added to hot water, along w: about as much tartar as lac dye, ^ that quant of ground sumach, and about ^ of solution of t dyes cloth of a brilliant scarlet color; 1 lb. of go! lac dye is sufficient for 10 lbs. of cloth. In sol cases the stuff is first yellowed with quercitron. LAC VARNISH, (AQUEOUS.) Prep. P; shellac 5 oz.; borax 1 oz.; water 1 pint; dig*! at nearly the boiling point until dissolved; th>! strain. Equal to the more costly spirit varnish ft many purposes; it is an excellent vehicle for w : ter colors, inks, &c.; when dry it is waterproof.; LAC, WHITE. Dissolve shellac in a lye > pearlash or caustic potassa by boiling ; filter, paj chlorine through it in excess, wash the precipita; and digest. Forms an excellent pale varnish wi alcohol. LAC FERRATUM. Prep. (P.E. 1744.) R peatedly quench red hot iron in fresh milk. LACCIC ACID. A crystalline, wine-yello colored, sour substance, soluble in water, alcohi and ether, extracted by Dr. John from stick la It forms salts called Laccates with the bases. LACCINE. A substance discovered in sheik by Unverdorben. It is the portion left after a the matters soluble in water, ether, and alcohc have been dissolved out. Brittle, yellow, transit cent, soluble in caustic potassa and in sulphur acid. LACQUER. Syn. Lacker. Laque, (Fr A solution chiefly of shellac in alcohol, tingi with saffron, annotto, aloes, and other colorin matters. It is applied to wood and metals to in part a golden color. (See Varnish.) LACTIC ACID. (From lac, milk.) Syi Acid of Milk. Nanceic Acid, (Braconnot; Acid Lactique, (Fr.) Milchsaure, {Ger.) Ac dum Lacticum, {Lat.) A sour sirupy liquid dis covered by Scheele in whey. Also found in som other animal fluids, and in several vegetable juice: especially in that of beet-root. Prep. I. Dissolve lactate of baryta in water and precipitate the baryta with dilute sulpkuri acid, carefully avoiding excess ; evaporate. II. (Scheele.) Evaporate sour whey to J, satu rate with slaked lime, filter, add 3 or 4 times th quantity of water, cautiously precipitate the lim with oxalic acid, filter, and evaporate to drynes in a water-bath ; digest the residuum in strorijj alcohol, filter, and again evaporate. It inay b then further purified by saturation with baryta' evaporation, crystallization, re-solution in water and the careful addition of dilute sulphuric ack as before ; lastly evaporate. III. (Boutron and Fremy.) ’Milk 3 or 4 quarts sugar of milk 200 to 300 grs.; mix, and exposi; for 2 or 3 days in an open vessel at 20 to 25° C. j saturate with bicarbonate of soda, again expose a; a moderate temperature, saturate with more bi¬ carbonate of soda, and repeat the process unti the whole of the sugar of milk be decomposed! then coagulate the caseine by heat, filter, evapo ! rate, extract the acid lactate of soda by alcohc of sp. gr. 0-810, and decompose it by the cautiou: LAC 389 LAK idition of dilute sulphuric acid; again filter, dis- ofF the alcohol, and evaporate. The acid may ■ further purified as last, if required. Remarks. The evaporation should be conducted a very gentle heat, and finished over sulphuric fid, or in vacuo. When required very pure, the oduct of this evaporation may be dissolved in her, filtered, and the ether removed by a very •ntle heat. Prop. The sirupy fluid obtained as above, is r dr a ted lactic acid ; it is a little heavier than ater, tastes strongly acid, attracts moisture from je air, and is decomposed at a heat of 480°, with e production of concrete or soblimed lactic •id, which consists of small shining white crys- Is, possessing different properties to lactic acid. bis new acid may be purified by pressure be- 'een bibulous paper and solution in boiling alco- •1, from which it separates in dazzling white ystals on cooling. By solution in hot water and aporation to a sirup, it becomes converted into *re hydrated lactic acid. With the bases lactic id forms salts called Lactates, most of which uy be directly formed by the solution of the hy- iates, hydrated oxides, or carbonates of the bases ■ the dilute acid. Lactates of ammonia potas- , soda, lime, baryta, alumina, zinc, nickel, id, mercury, magnesia, iron, copper, silver, 'd of some other bases, have been formed, but ly those of iron and zinc have been used in ’dicine. Uses. Lactic acid has been given in dyspepsia, gout, phosphatic urinary deposites, &c. &c. iom its being one of the natural constituents of • gastric juice, and from its power of dissolving considerable quantity of phosphate of lime, it pears very probable that it may prove beneficial the above complaints. It is usually exhibited the form of lozenges or solution in sweetened :ter. LACTOMETER. Syn. Galactometer. rorn lac or ya\a, milk, and metrum or ncrpov, a asure.) An instrument for ascertaining the iality of milk. The best way of testing milk is place it in a long graduated tube, and to allow to remain until all the cream has separated, •a to decant off the clear whey, and to take specific gravity'; the result of the two opera- is, when compared with the known quantity of am and density of the whey of an average nple of milk, will give the value of the sample ted. LACTUCARIUM. Syn. Lettuce Opium. ! ridace. The inspissated milky juice of the tuca sativa or common garden lettuce, obtained incision from the flowering stems. It was in¬ duced into medical use by r Dr. Duncan of Edin- 'gh as a substitute for opium, as it exercises the 'dyne power without producing the injurious *cts of the latter drug. Various methods have •n recommended for obtaining lactucarium from i plant. M. Auberger has proposed the cultiva- t of the lactuca altissima for this purpose, is variety grows to the height of upwards of 9 L with a stalk inches in diameter, and af- ls plenty of juice, which yields 28 or 29§ of ' matter, (lactucarium.) M. Arnaud of Nancy ommends cabbage or Batavian lettuces for the j 1 duction of lactucarium. He adopts the follow-1 ing method, which appears to be the most produc¬ tive and simple of any yet published:—Before the development of the lateral branches, the stems of twelve plants must be cut a little below the com¬ mencement of these branches; the twelve plants being cut, and returning to the first, a milky exu¬ dation is found on the cut portion, and on that which remains fixed in the earth ; this milky exu¬ dation must be adroitly collected with the end of the finger, which is afterwards scraped on the edge of a small glass; the same operation is per¬ formed on twelve other heads, and so on. On the third day it is repeated on every portion of plant remaining in the ground, a thin slice being first cut off' the top: this is done every day until the root is reached. As soon as the lactucarium is collected, it coagulates; the harvest of each day should be divided into small pieces, which should be placed on plates, very near each other, but without touching, and allowed to dry for two day's, after which they may be set aside in a bottle. In this way 15 or 20 times the ordinary product is obtained. (Jour, de Pharm. et de Chim., and Chem., iii. 360.) Dose. 2 to 5 grs. and upwards, as an anodyne, hy'pnotic, antispasmodic, and sedative, in chronic rheumatism, colic, diarrhoea, asthma, troublesome coughs, &c. LACTUCIC ACID. Obtained from the strong- scented lettuce, (Lactuca virosa.) It resembles oxalic acid, but differs from it in precipitating the protosalts of iron green, and sulphate of copper brown. LACTUCIN. The active principle of lactuca¬ rium. It exists in the juice of several species of lettuce. It is dissolved out of lactucarium by al¬ cohol. It is scarcely' soluble in water, has a saffron- yellow color, is almost odorless, very bitter, and combustible. LAENNEC’S CONTRA-STIMULANT DRAUGHT. Prep. Potassio-tartratc of anti¬ mony 2 grs. ; orange water f §iss ; sirup of pop¬ pies f 3ij ; mix. Every' two hours in pneumonia, &c. LAKE. Animal or vegetable coloring matter, precipitated in combination with oxide of tin or alumina ; usually the latter. The term was for¬ merly restricted to red preparations of this kind, but is now indiscriminately applied to all com¬ pounds of alumina and coloring matter. Lakes are made—1, By r adding a solution of alum, either alone or saturated with potash, to an infusion or decoction of the coloring substance, and after agi¬ tation, precipitating the mixture with a solution of carbonate of potash.—2, By precipitating a decoc¬ tion or infusion of the coloring substance mado with a weak alkaline lye, by adding a solution of alum.—3, By agitating recently-precipitated alu¬ mina with a solution of the coloring matter, until the liquid becomes nearly decolored, or the alumi¬ na acquires a sufficiently dark tint. The first method is usually employed for acidulous solutions of coloring matter, or for those whose tint is injured by alkalis; the second, for those that are bright¬ ened, or at least uninjured by alkalis ; the third, for those coloring matters that have a great affinity for gelatinous alumina, and readily combine with it by mere agitation. By attention to these gen¬ eral rules, lakes may be prepared from almost all animal and vegetable coloring substances that y'ield LAK 390 LAK their color to water ; many of which will be found to possess great beauty and permanence. The precise process adapted to each particular substance may be easily ascertained, by taking a few drops of its infusion or decoction, and observing the ef¬ fects of alkalis and acids on the color. The quan¬ tity of alum or alumina employed, should be nearly sufficient to decolor the dye liquor, and the potash should be so proportioned to the alum as exactly to precipitate it, without leaving free or carbonated alkali in the liquid. The first portion of the pre¬ cipitate has the deepest color, and the shade gradu¬ ally becomes paler. A beautiful tone of violet, red, and even purple, may be communicated to the coloring matter of cochineal by the addition of iiitro-muriate or permuriate of tin ; the addition of arseniate of potash (neutral arsenical salt) in like manner, gives shades which may be sought for in vain with alum or alumina. Lake should be care¬ fully dried, and when intended for sale, made up into conical or pyramidal drops, which is done by dropping the moist lake through a small funnel on a clean board. LAKE, BLUE. Prepared from some of the blue-colored flowers ; fugitive. The name is also applied to lump archel, ( lacca ccerulea ,) to moist alumina colored with indigo, and to mixed solu¬ tions of pearlash and prussiate of potash, precipi¬ tated with another solution of sulphate of iron and alum; permanent and beautiful. (See Blue, Saxon.) LAKE, BRAZIL WOOD. Syn. Drop Lake. Lacca in Globulis. Prep. I. Ground Brazil wood 1 lb.; water 4 gals. ; boil for 20 minutes ; add lbs. of alum dissolved in water ; mix well, decant, strain, add ^ lb. of solution of tin to brighten the color, and then precipitate with a solution of pot¬ ash or carbonate of soda, carefully avoiding excess. Product. Deep red. An excess of alkali turns it on the violet, and the addition of cream of tartar, on the brownish red. The tint turns more on the mellow violet red when the solution of tin is omit¬ ted. Some persons use less, some more alum. The first portion of the precipitated lake has the bright¬ est color. II. Add washed and recently-precipitated alu¬ mina to a strong and filtered decoction of Brazil wood. Both the above must be carefully collected, dried, and made up into drops. LAKE, CARMINATED. Syn. Florence Lake. Florentine do. Paris do. Vienna do. Lacca Florentina. Prep. I. Boil the residuum of cochineal, left in making carmine, with repeat¬ ed portions of water till it ceases to yield color; filter ; mix it with the liquor decanted oflT the car¬ mine ; filter ; add some recently-precipitated alu¬ mina, apply a gentle heat, and agitate well. As soon as the alumina has absorbed sufficient color, allow the mixture to settle ; decant the clear liquid! collect the lake on a filter, and carefully dry it’. The decanted liquor, if still colored, may now be treated with fresh alumina until exhausted, and thus a lake of a second quality may be obtained. Very fine. II. To the colored liquor obtained from the car¬ mine and cochineal as above, add a solution of alum, mix well, filter, and precipitate with a solution of potash ; collect the lake and dry it as before. Not quite so good as the last. Remarks. Some makers add a little solution tin to the colored liquor before adding the alum alumina ; this brightens the color. The abo; lake is a good glazing color with oil, but has liti body. LAKE, GREEN. Made by mixing blue a; yellow lakes together. Seldom used. LAKE, MADDER. Syn. Lacca Columbiv Prep. I. (Sir H. C. Inglefield.) Dutch grap; or crop madder 2 oz. ; tie it up in a cloth, beat 1 well in a pint of water in a stone mortar, and r) peat the process with fresh water (about 5 pimj till it ceases to yield color ; boil the mixed liqud in an earthen vessel, pour it into a large basiij add alum I oz.; dissolve in boiling water 1 pin; stir well, and while stirring pour in gradually I saturated solution of carbonate of potash (oil j tartar) about oz.; let it stand to settle mil cold, then pour off the supernatant yellow liquij drain, agitate the residue with boiling water; quart; decant, drain, and dry. Product, $ d The Society of Arts voted their gold medal to t.j author of the above formula. II. (Ure.) Ground madder 2 lbs.; water gallon ; mix, macerate with agitation for 10 mij utes, strain off the water, and press the remaind| quite dry ; repeat the same process a second ai a third time ; then add water 3 qts., and alum lb., and heat in a water-bath for 3 or 4 hours, ad ing water as the liquor evaporates ; filter, fir through a flannel, and when sufficiently col through paper ; then add a solution of carbonai of potash as long as a precipitate falls, which mi be washed, till the water comes off colorless, aij then dried. If the alkali be added in 3 success!; doses, 3 different lakes will be obtained, successive diminishing in beauty. III. Add acetate of lead to a decoction of ma: der, to throw down the brown coloring matter, f ter, then add a solution of tin or alum, and pr cipitate with a solution of carbonate of soda potash. LAKE, ORANGE. Prep. Best Spanish aij notto 4 oz.; pearlash lib. or less ; water 1 galloi boil for half an hour, strain, precipitate with alu 1 i lbs., dissolved in water 1 gallon, observing n to add the latter solution when it ceases to pr duce an effervescence or a precipitate ; strain, ai dry the sediment in small squares or lozenges. Tl; addition of solution of tin turns this lake on tl lemon yellow ; acids redden it. LAKE, RED. Prep. I. Coarsely-powden cochineal 1 oz.; water and rectified spirit of win of each 2 oz.; digest for a week, filter, and pr cipitate with a few drops of solution of tin, add' every 2 hours, till the whole of the color is throw down ; wash in distilled water, and dry. Ve fine. II. Coarsely-powdered cochineal 1 lb.; water gallons; boil 1 hour, decant, strain, add a solutii of pearlash 1 lb. or more, and precipitate with solution of alum. If the alum be added first, at the lake precipitated with the alkali, the color w be slightly varied. Some persons use a solution • cuttlefisli-bone in muriatic or nitric acid ; but tn increases the expense, and yields an inferior pr duct. III. Pearlash 1 lb.; clean shreds of scarlj cloth 3 or 4 lbs.; water 4 or 5 gallons; boil t le cloth is decolored, filter, and precipitate with a itution of alum. LAKE, YELLOW. Prep. Boil French ber- 'es, quercitron, or turmeric 1 lb. and potash 1 oz.; i water 1 gallon, till reduced to one half, strain, nd precipitate with a solution of alum.—Or boil lb. of the dye-stuff with alum £ lb.; water 1 illon, as before, and precipitate with a solution of irbonate of potash. (See Lake, Orange.) LAMPIC ACID. When the wick of a spirit- inp is surrounded with a spiral coil of platinum ire, and after burning for a short time, is blown jit, combustion still goes on, and a peculiar acid roduct results, which has been called lampic lid. It was first examined by Prof. Daniell. It ay be more easily collected by placing a small jittomless retort over a heated platinum capsule, id gradually dropping in, from time to time, a lie alcohol or ether. (R. F. Marchand.) It insists of a mixture of acetic, formic, and alde- /dic acids, in variable proportions. (MM. Stass id Marchand.) Its most remarkable property is i power of reducing certain metallic solutions, fith the bases it forms salts called lampatcs, bich may be prepared by saturating the acid ith the hydrated oxides or carbonates. (See i.dehvdic Acid.) LAMPS. To prevent or lessen the smoking of nips, the wicks should be well soaked, either in !lute muriatic acid, well washed in water, and ied, or in strong vinegar, w T hen they will merely quire drying. Large lamps, that emit much loke, should be burnt under a funnel, to carry it ;f; or a large sponge, dipped in water, may be impended over them ; in all cases, the wicks ould not be put up too high. LANTANIUM, (from hivOavw, I h/.rk.) A re metal, recently discovered by Mosander, sociated with the oxide of cerium. (See Cerium.) LAPIS DIVINUS. Syv. Lapis opiithalmi- j'B. Prep. Blue vitriol, nitre, alum, and cam- or, equal parts, melted together, adding the mphor last. (Woolfuss.) Verdigris, nitre, and im, equal parts, melted together. (Beer.) Alum, re, and blue vitriol 3 oz.; camphor 1 dr.; as lit. (P. Cod.) Used to make an eyewater; 1 • to water 1 pint. LAPIS MEDICAMENTOSUS. Prep. (P. | 1746.) Alum, litharge, Armenian bole, and ileothar, of each 3 oz.; vinegar 4 oz.; mix and laporate. Used to make a lotion : 1 oz. to water 1 pint. Astringent, detergent; once a popular I plication to ulcers. LARD. Syn. Hogs’ Lard. Auxunge. Aux- gia. Adeps. Adeps Suillus. Adeps Porci. >eps pr/eparatus. The fat of the pig, melted a gentle heat, and strained through a hair jve or flannel. The fat about the loins yields p whitest and hardest lard. Used to make oint- nts, and in cookery. LARI), OXYGENATED. See Nitric Acid | NTMKNT. .LAUDANUM, QUINCE. Syn. Extractum I’h seu Laudanum Cydoniatum. Prep. Opium h.; quince.juice 6 lbs.; digest, filter, evaporate an extract, and add, while warm, oils of cinna- >n, cloves, and mace, of each 10 drops. Milder in crude opium ; seldom used. LAUDANUM, FORD’S. Prep. Opium ; cinnamon and cloves, of each 3j ; rectified spirit of wine and water, of each, gviij ; digest for a week, and filter. This is merely an aromatized tincture of opium. Dose. 10 to 80 drops. LAUDANUM, LIQUID. Prep. 1. (Liquid quince laudanum. Laudanum liquidum cydo¬ niatum. Laudanum liquidum cydoniatum para- tum fermentatione.) Opium fiv; saffron §ij ; quince juice 1 quart; yeast 4 spoonfuls; ferment, express the liquor, filter, and add cinnamon §ij ; cloves, aloes wood, and yellow sandal wood, of each, 3ij ; digest for 14 days, filter, and evaporate to one half. Narcotic, anodyne ; similar to black drop. Dose. 10 to 30 drops. Seldom used. 2. (Neuman’s.) Opium fermented with water, and evaporated to the consistence of honey. Similar to the aqueous extract of opium. 3. (Sydenham’s. Laudanum liquidum Syden- hami.) Opium ^’j > saffron §j ; cinnamon and cloves, of each, 3j; white wine ffxvj ; digest. Contains J of opium. See Wine of Opium, P. L-, which is always substituted. 4. (Laudanum tartarized. Laudanum liquidum tartarizatum.) Opium ^ij ; saffron §j; cinnamon, cloves, mace, nutmegs, and aloes wood, of each, 3j; tincture of salt of tartar f^xxxij ; digest, strain, and evaporate to one half. Seldom used. LAVENDER, SMITH’S BRITISH. Syn. Smith’s Lavender Water. Prep. English oil of lavender 2 oz.; essence of ambergris 1 oz.; eau de Cologne 1 pint; rectified spirit 1 quart; mix. Very fragrant. LEAD. Syn. Plomb, ( Fr .) Blei, ( Ger .) Plumbum, (Lat.) n6\i(P>os, (Gr.) Saturn, (Ale.) This metal, like gold, silver, and iron, appears to have been known in the most remote ages of an¬ tiquity : “ Oh that my words were now written ! Oil that they were printed in a book ; that they were graven with an iron pen and lead in the rock for ever !” (Job, xix. 23-4.) Prep. Lead is only prepared on the large scale. It is usually extracted from galena, a natural sul- phuret of lead, by roasting the ore in a reverbera¬ tory furnace, and afterwards smelting it along with coal and lime. Prop. The common properties of lead are too well known to require notice. Its sp. gr., in a state of absolute purity, is 11-38 to 11-44, but or¬ dinary lead seldom exceeds 11-352 to 11-353. It melts at 612° Fahr., (Crighton, 634° Kupfer,) and when very slowly cooled, crystallizes in octohe- drons. It is malleable and ductile, but devoid of elasticity. Lead is not dissolved by muriatic, sul¬ phuric, or the vegetable acids, unless by free con¬ tact with air, and then very slowly ; but nitric acid rapidly oxidizes it, forming a solution of nitrate of lead. Pure water, put into a leaden vessel, and exposed to the air, soon corrodes it, and dis¬ solves the newly-formed oxide; but river and spring water exerts no such influence, the carbon¬ ates and sulphates in such water destroying its solvent power. Many other neutral salts act in the same way. Among these, the most powerful preservatives are the phosphates, sulphates, chlo¬ rides, and iodides ; their power being in proportion to the relative insolubility of the compound which their acid is capable of forming with lead. It has been found that 1-30,000th part of phosphate of soda or iodide of potassium, dissolved in dis- LEA 392 LEA tilled water, prevents its corrosive action. (Chris- tison.) The lead in contact with such water, gradually becomes covered with a superficial film of an insoluble salt of lead, which adheres te¬ naciously, and all further change ceases. Thus ordinary water, which abounds in mineral salts, may be safely kept in leaden cisterns ; but dis¬ tilled and rain water, and water that contains scarcely any saline matter, speedily corrode, and dissolve a portion of lead, when kept in vessels of that metal. When, however, leaden cisterns have iron or zinc fastenings or braces, a galvanic action is set up, the preservative power of saline matter ceases, and the water speedily becomes contaminated with lead. Water containing free carbonic acid also acts on lead ; and this is the reason why the water of some springs, kept in leaden cisterns, or raised by leaden pumps, pos¬ sesses unwholesome properties. Free carbonic acid is evolved during the fermentation or decay of vegetable matter, and hence the propriety of preventing the leaves of trees falling into water- cisterns formed of lead. The neglect of this pre¬ caution gave rise to the violent ravages of colic that are recorded to have visited Amsterdam about the middle of the last century. (Dr. Frouchin.) The eau de rose and the eau d’orange of com¬ merce, which are pure distilled water, holding in solution small quantities of essential oil, and are imported in leaden canisters, always contain a small quantity of lead, and deposite a sediment, which is not the case when they are kept in glass or incorrodible vessels. Lead and all its prepara¬ tions are poisonous. Uses. The uses of lead in the arts are well known. Some of its preparations are employed in medicine, generally externally. Ant. Administer an emetic of sulphate of zinc or copper, and tickle the fauces with the finger or a feather to induce vomiting. Epsom or glauber salts, or alum, dissolved in water, tea, water gruel, or barley water, are the proper antidotes, and should be taken as soon after the poison has been swallowed as possible. When the symptoms are those of lead colic, the treatment recommended at page 206 should be adopted. In paralysis arising from lead, small doses of strychnia, brucia, and their preparations, should be cautiously ad¬ ministered. A symptom of poisoning by lead is the formation of a narrow leaden blue line, about one-twentieth of an inch thick, bordering the edges of the gums, attached to the neck of two or more teeth of either jaw. (Dr. Burton.) Tests. 1 . The salts of lead placed on charcoal all yield, by the blowpipe, a butter of lead—2. So¬ lutions of the salts of lead may be recognised by the color of the precipitates produced by the following tests:— a. Alkalis, alkaline carbonates, sulphates, prussiate of potash, infusion of galls, gallic acid, and sulphuric acid, produce white precipitates— b. Chromate of potash, and iodide of potassium, yellow precipitates— c. Hydrosulphates, sulphu- rets, and sulphureted hydrogen, black precipitates. — d. A piece of polished zinc precipitates metallic lead in an arborescent form, hence called the leaden tree. *A solid supposed to contain lead should be dissolved in, or treated with nitric acid, evaporated to dryness, and redissplved in water, when it may be tested as above. The susceptibility of sulphureted hydrogen as a tee for lead ceases when the dilution reaches 500,00: times,— chromate of potash at 100,000 times,- carbonates of soda and potassa at 60,000 timet —potassa at 20,000 times,— prussiate of potas at 18,000 times,— iodide of potassium at 10,00 times,—and sulphate of soda at 5000 time: (Devergie, Med. Leg. ii. 779.) (See Ores.) LEAD, ACETATE. Syn. Neutral Ace| tate of Lead. Sugar of Lead. Acetate: Ceruse. Superacetate of Lead. Acetate d| Plomb ; Sel de Saturne, ( Fr .) EssigsaurlI Bleioxyd ; Bleizucker, ( Ger .) Sacceiarum Sa turni, (P. L. 1720.) Cerussa Acetata, (P. I 1788.) Plumbi Superacetas, (P. L. 1809.) Plum bi Sacciiarum. Plumbi Acetis. Plumbi Ace: tab, (P. L. E. and D.) Prep. (P. L.) Oxide c lead in powder (litharge) lb. iv ^ij ; acetic acid an: distilled water, of each 4 pints ; mix the fluids, ad' the oxide, dissolve by a gentle heat, strain, evapo rate, and crystallize. The Edinburgh form i similar. II. (P. D.) Carbonate of lead 1 part; distilleij vinegar 10 parts ; as last. Prop., Use, g water, the chloride concreting almost entirely ito crystals as the solution cools. (P. L.) LEAD, CHROMATE OF. In addition to the umarks on this article at page 192, it may be in- ■resting to add that Anthon has found that when ot solutions of equal equivalents of acetate of lead 190 parts) and chromate of potash (100 parts, both eutral and in crystals) are mixed, the yellow recipitate when dried is anhydrous; but when tie mixture is made at ordinary temperatures, the recipitate has a paler yellow, and when dried con- iins 1 eq., or nearly 5| per cent, of water. (Buch. iept .) It thus appears that the shades of color f chrome yellow may be varied without any for- ign addition. LEAD DUST. Syn. Pulvis Plumbi. By lelting new lead, adding bruised charcoal, and iffusing the lead among it, then pounding and ’ashing away the charcoal; used by potters. LEAD, FLUORIDE. A white powder form- d by precipitating a solution of neutral acetate of >ad with hydrofluoric acid. It is very sparingly iluble in water. LEAD, GRANULATED. By melting new j ■ad, pouring it in small stream, from an iron ladle dth a hole drilled in its bottom, into a pail of wa-1 Used to make solutions and alloys. 50 LEAD, IODIDE OF. Syn. Ioouret of Lead. Plumbi Iodidum, (P. L.) Plumbi Iodu- retum. Prep. I. (P. L.) Acetate of lead fix ; water 6 pints ; dissolve ; iodide of potassium (pure) fvij; water 2 pints, dissolve. Add the latter solu¬ tion to the former, wash and dry the precipitate. II. (P. E.) Iodide of potassium and nitrate of lead, of each §j ; dissolve each separately in f pint of water, mix, collect the precipitate in a calico or linen filter, and wash it with water ; then boil it in 3 gallons of water, soured with pyroligneous (acetic) acid f^iij, let the solution settle (still keep¬ ing the liquid near the boiling point,) and decant the clear; as the water cools, the iodide will sub¬ side in brilliant golden yellow lamellae, or minute crystals. Remarks. The latter is the best process, as any adhering oxide of lead is dissolved out by the acid “ It is totally dissolved by boiling water, and, as it cools, separates in shining yellow scales. It melts by heat, and the greater part is first dissipated in yellow, and afterwards in violet vapors.” (P. L.) The residuum is quite soluble in nitric acid. “ 5 grs. of iodide of lead are entirely soluble (by boil¬ ing) in f3j of pyroligneous acid, diluted with f^iss of water ; and golden crystals are abundantly de¬ posited as the solution cools.” (P. E.) Dose. \ gr. to 4 grs. or more, made into a pill, in enlargements of the cervical, axillary, and mesenteric glands, and in scrofulous affections and scirrhous tumors, as a deobstruent and resolvent. (See Ointment, Iodide of Lead.) LEAD, NITRATE OF. Syn. Plumbt ni- tras. Prep. (P. E.) Litharge §ivss; diluted ni¬ tric acid 1 pint; dissolve by a gentle heat, and set the solution aside to crystallize. Used to make the iodide of lead, P. E. LEAD, OXIDES OF. Prep. I. ( Dioxide. Suboxide. Gray oxide.) Prepared by heating dry oxalate of lead to a low red in a glass tube out of contact with the air. Dark-gray, nearly black. It is also formed on the surface of metallic lead long exposed to the air. II. {Oxide. Protoxide. Yellow oxide.) This oxide is prepared on the commercial scalo by heat¬ ing the gray film or dross that forms on the surface of melted lead exposed to the air, until it acquires a uniform yellow color, when it is called “ massi¬ cot when the heat is still further increased until it fuses or partially vitrifies, the term “ litharge ” is applied to it. It is obtained perfectly pure by expelling the acid from nitrate of lead, by exposing it to heat in a platinum crucible; or, still better, by adding ammonia to a cold solution of nitrate of lead until the liquid becomes faintly alkaline, washing the precipitate with cold water, drying, and heating it to moderate redness for one hour, as above. Pure protoxide of lead has a lemon- yellow color, and is the base of all the salts of lead. It may be obtained in a crystalline state by expo¬ sing a concentrated solution of it in caustic soda to the air for some months, (M. Houton Labadilliere;) or, still easier, by mixing an aqueous solution of neutral acetate of lead with a great excess of j liquor of ammonia, filtering, and exposing the liquid for a few hours in a weil-corked bottle to the : sun’s rays. If the same solution be kept in the j dark for some days, stellated crystals of basic ace- I tate of lead, with five atoms of base, are deposited LEE 394 LEM instead of oxide. (W. Behrens.) See Litharge and Massicot. III. (Red oxide. Plumbeous suroxide. Red lead. Minium.) See Minium. IV. (Sesquioxide.) An insoluble reddish-yellow powder, formed by adding a solution of hypochlo¬ rite of soda to another of protoxide of lead in liquor of potassa. (Winkelblech.) V. ( Peroxide. Puce oxide. Plumbic suroxide.) Obtained by putting red lead into chlorine, or di¬ lute nitric acid; or by fusing a mixture of protox¬ ide of lead and chlorate of potassa, at a heat a lit¬ tle below redness, and washing the powdered mass in water; or by transmitting a current of chlorine gas through a solution of neutral acetate of lead. LEAD, OXIDE, (HYDRATED.) Syn. Plumbi oxybum hydratum. Prep. (P. L.) Solu¬ tion of diacetate of lead 6 pints; distilled water 3 gallons; mix, and add liquor of potassa as long as a precipitate forms, avoiding excess ; wash well with water. Remarks. This is dihydrated oxide of lead. (Mitscherlich.) It is used in preparing disulphate of quinine. It is totally soluble in dilute nitric acid, (P. L.,) and in an excess of liquor of potassa. LEAD, OXY-IODIDE. Prepared by precip¬ itating subacetate of lead by iodide of potassium. LEAD, TANNATE. Syn. Plumbi tannas. Prep. Precipitate a solution of acetate of lead with an infusion of galls ; wash and dry the precipitate. Astringent. Dose. 1 gr. and upwards made into a pill. *** Besides the preceding, various other prepara¬ tions of lead have been formed by chemists, but possess little importance in a practical point of view. (See Salts.) LEECHES. App. Leeches are most conveni¬ ently applied by means of a common pill box or a wine-glass. The part should be previously washed perfectly clean, and if covered with hair should be closely shaved. Sometimes leeches will not readily bite: in such cases, allowing them to crawl over a piece of dry linen or calico, rolling them in porter, moistening the part with a little milk or sweetened milk, or drawing a little blood by a slight puncture or scratch, will usually make them bite freely. To stop the bleeding from leech- bites, various plans are adopted, among which cauterizing with nitrate of silver, the application of creosote, and gentle pressure for some hours, are most successful. (See Mattico.) Pres. Leeches are best preserved in water ob¬ tained from a pond, and occasionally changed ; when kept in spring water they soon die. The in¬ troduction of a hand, to which an ill-flavored med¬ icine or odor adheres, into the water in which they are kept, is often sufficient to poison them. The application of saline matter to the skin of leeches, even in very small quantities, immediately occa¬ sions the expulsion of the contents of the stomach: hence, a. few grains of common salt are frequently sprinkled over them to make them disgorge the blood they have swallowed. According to Dr. Wagner, the taste of blood is necessary to render them fit for the purposes of reproduction. He re¬ commends the employment of two tanks, with the bottom of loam, clay, or turf, surrounded by an in¬ ner border of a similar substance, and an outer one of sand. Two such tanks should be kept—the one for leeches fit for medical use,—and the off for breeding, or for such leeches as have been a' plied. No leeches are to be taken from the bree! ing tank until a year has elapsed after their havi, been applied and fed with human blood; and thi removal to the first tank should take place in Sej tember or October, as by this time the breed! i season is over. By this plan all leeches that ha been applied are to be carefully restored to t breeding tank, without making them disgorge t blood they have swallowed. Leeches, to be al to grow and propagate, must, at least once a yea receive a plentiful supply of living blood. The conditions can only be fulfilled by restoring thol that have been already employed. All artifiq methods of feeding by bladders or sponges of blot have been found to fail. (Allgemeine Anzeiger d. Deutschen.) II. (J. R. Kenworthy.) Make pure clay, re ! dered plastic with water, into balls, or preferabl] irregularly-shaped lumps, about 2£ inches in (! ameter; place them in a deep, square, woodi box, or a clean five-gallon keg. The leeches (j being put in will creep down the sides of the bal and there remain. No cover is necessary. Chan;} the balls once a week. This method is simple ai successful. (Ann. of Chym. and Pract. Pliar.) III. (Fee^) Lay 7 inches of a mixture of mosi turf, and charcoal in a marble or stone trough, ov<| which place some small pebbles. At one end (j the trough, and about half way up, place a thij shelf of stone or marble, pierced with small bole on which put first some moss, or portions of tlj equisetum palustre, or horse tail, and on this layer of pebbles to keep it down; then pour i} water sufficiently high just to moisten the moss ar| pebbles, put in the leeches, and tie over the mout of the trough with a cloth. *** The frequent changing of the water ij which leeches are kept is injudicious. Once j month in winter, and once a week in summer, deemed sufficiently often by the large dealers, ur, less the water becomes discolored or bloody, whej it should be changed every day, or every otlu| day. Clean pond water is preferable ; but whet this cannot be got, clean rain water, that has bee} well exposed to the air, should alone be employe LEMON JUICE, ARTIFICIAL. Syn. See cus Limonum factitius. Prep. I. Citric or tail taric acid oz.; gum ^ oz.; pieces of fresh lemo peel | oz.; loaf sugar 2 oz.; boiling water 1 quart macerate with occasional agitation till cold, an ; strain. Excellent. II. Water 1 pint; sugar 1 oz.; essence of lemo 30 drops; pure acetic acid to acidulate. Inferio Both are used to make lemonade. (See Ginge, Beer.) LEMONADE. Syn. Lemon Sherbet. King Cup. Prep. I. 2 lemons, sliced; sugar 2 oz.; boil ing water 1 pint. Very fine. II. White sugar 5 oz.; yellow peel of 1 lemon water 1 quart; squeeze in the juice of 3 lemont macerate 2 hours, and strain. Used as a pleasar cooling beverage and astringent drink in fevers an, putrid diseases. III. (Lemonade for icing. Lemon Sherbet Yellow peel of 3 or 4 lemons, rubbed off with har sugar, as described at p. 199, (art. Citrons ;) loa sugar 4 oz.; juice of 3 or 4 lemons; water 1 quart LIG 395 LIM I© as wanted. Orangeade, or Orange Sherbet >r icing, is made in the same way with oranges. LEMONADE, AERATED. Syn. Lemon- )e gazeuse. Limonadum aeratum. Prep. (P. od.) Water, charged with 5 times its volume of trbonic acid gas, 1 pint; sirup of lemon gij; mix. elicious. LEMONADE, LACTIC. Syn. Limonadum acticum. Prep. (Magendie.) Lactic acid 3j to v; sirup ^ij; water 1 pint; mix. LEMONADE, PORTABLE. Prep. I. Tar- ric or citric acid 1 oz.; finely-powdered loaf su- ir i lb. ; essence of lemon 20 drops; mix ; 2 or 3 aspoonfuls make a very pleasant glass of extem- iraneous lemonade. II. Powdered sugar 4 lbs.; citric or tartaric ■id 1 oz. ; essence of lemon 2 dr.; mix well. As st. Very sweet and agreeable. LENSES. A description of these articles be- ngs to a work on optics. It may, however, be tieful to the chemical student to remark, that the addington or Stanhope lenses, which may now i bought at any of the opticians, neatly mounted id of great power, for a few shillings, will be land of the greatest service in examining minute 'ystals, precipitates, &c.; and for all ordinary pur- >ses offer a cheap and efficient substitute for more mplicated microscopes. LEROYS VOMITIF-PURGATIF. Prep. artar emetic, in fine powder, 3j; white wine ^ ut; sugar candy to color ; dissolve, and label the !ttle“ Vomitif.” Next dissolve 3vij of resin of jalap, alcohol ^ pint; and label the bottle “ Purga- f .” A popular nostrum in France, but its use quires caution. LEUCIN. (From \y*o(, white.) M. Bracon- t has given this name to a white pulverulent bstance, obtained by the action of dilute sulphuric id on muscular fibre. It combines with nitric id, forming nilro-leucic acid. LEVIGATION. Syn. Levigatio, (Lat., from eigo, to make smooth.) The process of redu- ig substances to fine powder, by making them |.o a paste with water, and grinding the mass up- a hard smooth stone or slab, with a conical *ce of stone having a flat, smooth under-surface, lied a “ muller.” Levigation is resorted to in 9 preparation of paints on the small scale, and in J9 elutriation of powders. LICIIENIC ACID. A variety of malic acid ind in some species of lichens. LICHENIN. A species of starch extracted 'm Iceland moss. ( Citraria Islandica.) LICHEN GUM. A strained infusion or de¬ letion of several species of lichen, evaporated to jyness. It resembles gum arabic : 1 cwt. of lichen :ralloides yields 14 lbs.; lichen esculentus, about lbs. (Gray.) LIGHT, INSTANTANEOUS. (See Ciilo- te Matches, Congreves, Lucifers, &c.) LIGNINE. Pure woody fibre. It forms about $ of baked wood, and constitutes the woody por- n of all vegetables; its composition resembles rch, and by the action of oil of vitriol it is con- rted into dextrine, or sugar, and a new acid, gno-sulphuric acid.) Strong nitric acid dis- ves sawdust, and when the solution is diluted th water, a white insoluble powder is deposited, iich explodes when heated. (Robiquet.) LIGNONE. A light inflammable fluid, obtain¬ ed with other products during the destructive dis¬ tillation of wood. It is a mixture of pyroxilic spirit and acetate of methule. (Berzelius.) LILACINE. Prep. (M. Meillet.) The leaves, or, preferably, the seed vessels, of syringa vulgaris, are bruised, boiled twice with water, the decoction is evaporated to one half, basic acetate of lead ad¬ ded, the liquor evaporated to a sirup, and treated with calcined magnesia in excess; the whole is then dried, pulverized along with a little carbonate of magnesia, digested in water at from 86° to 104°, and the undissolved portion treated with boiling alcohol, sp. gr. 0*8295. The solution thus obtained is decolored with animal charcoal, filtered, evapo¬ rated to one half, and placed aside ; the lilacine crystallizes out as the spirit cools. Lilacine forms white fasciculi of acicular crystals, or prisms; it has a bitter taste, and is insoluble in water and many acids. (Jour, de Pharm., 1842, p. 25.) LIME. Syn. Oxide of Calcium. Calx, Calx viva, Calx recens usta, ( Lat ., from kalali, Ara¬ bic, to burn.) An oxide of calcium, obtained by exposing limestone or chalk, which are carbonates of lime, to a red heat. The substance thus obtained is called “quicklime,” or “ stone lime.” When water is sprinkled on quicklime it becomes very hot, and crumbles down into a dry white powder, which is “ hydrate of lime,” popularly known as “ slaked ” or “ slacked lime.” Oyster-shells, and other fish shells, are also converted into quick¬ lime by burning, which is then called “ shell-lime ,” (calx e testis.) Milk of lime is slaked lime mixed up with water. Prop. Pure lime has a sp. gr. of about 2*3, and is soluble in 635 parts of water at 32°, but requires 778 parts at 60°, 972 parts at 130, and 1270 parts at 212°, for its solution. (Wollaston.) A pint of water at 32° dissolves 13*25 grs.; at 60°, 11*6 grs; and at 212°, 6*7 grs. (Phillips.) Hence will be seen the propriety of employing cold water for the solution of lime. Its aqueous solution is caus¬ tic and alkaline. When strongly heated, lime be¬ comes phosphorescent, and emits a brilliant light; and on this account is sometimes employed for il¬ lumination, as in the Gurney, or Lime Light. Lime readily unites with the acids, and fonns salts, nearly all of which may be made by directly neutrajizing the acid with the hydrate or carbon¬ ate (chalk) of lime. They may also be made by double decomposition. Tests. 1. The alkaline carbonates, phosphates, oxalates, and sulphates, occasion white precipi¬ tates in solutions of lime. The precipitates occa¬ sioned by the first three tests are soluble in dilute nitric or muriatic acid ; that by the last is insolu¬ ble in those menstrua, but soluble in solution of salt, and not reprecipitated by dilute sulphuric acid. (Wackenroder.) Oxalate of ammonia or potassa is the most delicate test of lime. If the substance under examination be a solid, dissolve it in muriatic acid, filter, evaporate to dryness, re¬ dissolve in water, and test as above. All the solu¬ ble salts of lime tinge the flame of alcohol of an orange color. Uses. Lime is corrosive, antacid, and depilato¬ ry. It is employed to make lime water ; to ren¬ der the alkalis caustic, and to make several cal¬ careous salts. It is largely used to make mortars LIN 396 LIN and cements, in farming, &c. In large doses it is poisonous. The London College orders the lime of commerce in its Materia Medica, (calx recens usta,) but under the head of preparations of calci¬ um, ( Preparata e calcio,) directs it to be prepared by burning chalk broken into pieces for 1 hour. LIME, CHLORIDE OF. Syn. Oxymuriate of Lime. Chloruret of Lime. Chloride or Chloruret of Oxide of Calcium. Chlorite of Lime. Chlorinated Lime. Hypochlorite of Lime. Tennants’ bleaching Powder. Calx Ciilorinata, (P. L. and E.) Calcis Hypochloris. Prep. (P. L.) Hydrate of lime lb. j; spread it in a proper vessel and expose it to an atmosphere of chlorine gas until it is saturated. Remarks. The above are the instructions of the London College ; but chloride of lime is never made on the small scale, as it can be purchased of the large manufacturer of better quality and cheaper than it could possibly be made by the druggist. On the large scale the chlorine is gener¬ ated in leaden vessels, heated by steam, and the gas, after passing through water, is conveyed by a leaden tube into an apartment built of silicious sandstone, and arranged with shelves or trays, con¬ taining fresh-slaked lime, placed one above an¬ other, about an inch asunder. The process must be continued for 4 days to produce a good article of chloride of lime. During this time the lime is occasionally agitated by means of iron rakes, the handles of which pass through boxes of lime placed in the walls of the chamber, which act as valves. Tennants, of Glasgow, are the largest manufac¬ turers of this article in the United Kingdom. The exact chemical constitution of chloride of lime is undetermined. Qual. “ Pale grayish white ; dry ; 50 grains are nearly all soluble in f^ij of water, forming a solution of the density 1-027, and of which 100 measures, treated with an excess of oxalic acid, give off much chlorine, and if then boiled, and al¬ lowed to rest for 24 hours, yield a precipitate which occupies 19 measures of the liquid.” (P. E.) Good chloride of lime should contain 25 to 30§ by weight of chlorine. Uses. It is principally employed as an antisep¬ tic and disinfectant. An ointment of chloride of lime has been used in scrofula, (Cima,) and a lo¬ tion or bath, moderately dilute, is one of the clean¬ est and readiest ways of removing the itch, and several other skin diseases. (See Chlorine, Dis¬ infectants, Fumigation, &c.) LIME, SULPHURET OF. (See Calcium, SuLrilURET OF.) LINEN. Fruit stains, iron-moulds, and other spots on linen, may be removed by applying to the part, previously washed clean, a weak solution of chlorine, chloride of lime, spirits of salts, oxalic acid, or salts of lemons, in warm water, and fre¬ quently by merely using a little lemon juice. The part should be again thoroughly rinsed in clear warm water (without soap) and dried. Linen that has acquired a yellow or bad color by careless washing, may be restored to its former whiteness by working it well in water to which some strained solution of chloride of lime has been added, ob¬ serving to well rinse it in clean water, both before and after the immersion in the bleaching liquor. Never attempt to bleach unwashed linen, and avoid using the liquor too strong, as in that caj the linen will be rendered rotten. (See Cijlor 1 mf.try.) The presence of cotton in linen fabrics m;! easily be ascertained by immersing for 2 or i minutes a small strip (a square inch, for instancj of the suspected cloth in a mixture of equal pai| of hydrate of potassa and water, when strong boiling, after which it must be taken out ai pressed between the folds of blotting paper. I separating 8 or 10 threads in each direction, the color may be readily seen. The dark yello threads are linen, the white or bright yellow on are cotton. A vessel of silver, porcelain, or hai glass, must be employed to contain the alka This process is simple and certain. (Dr. Boettgei LINCTUS. (From lingo, I lick.) Syn. Loc Loiioch. Lambative. Eclegma. Elegma. Elexi] Eclectos. Ecleitos. Illinctus. (In Pharmacy! A medicine of the consistence of honey, intends] to be licked off a spoon. This form of medicine well adapted to females and children, but is no much used in England. (See Lohoch.) LINCTUS, ACID. Syn. Linctus Acidus. I| Acim Muriatici. Prep. (Dr. Copland.) IIone| of roses 3x ; sirup of red poppies 3ij; muriatic aci> 20 drops ; mix. Refrigerant. In putrid fever, eoi throat, &c. LINCTUS, DEMULCENT. Syn. L. Dr mulcens. Prep. Spermaceti and powdered tragaj canth, of each §ss; sirup of poppies, q. s. Dos* lsst LINCTUS, EXPECTORANT. Syn. L. Ex pectorans. Prep. Oxymel of squills, sirup of all thea, and mucilage of gum arabic, (thick,) of each §ss. In coughs, &c. Dose. A spoonful occasion! ally. LINCTUS OF BORAX. Syn. L. BoRACicd Prep. (Dr. Copland.) Spermaceti 3iiss; conij pound powder of tragacanth 3iij ; sirup of tolu Jj ! borax, in fine powder, 3iiss ; conserve of roses 3v [ sirup of althea, to mix. In sore throat. Dose. AI last. LINCTUS OF CACAO. Syn. Creme di Tronchin. Prep. Cocoa-nut butter §ij; white sugar and sirups of capillaire and tolu, of each, 3 j, Mix. LINCTUS OF IPECACUANHA. Syn. Lj Ipecacuanha. Prep. (Dr. Copland.) Oil of] almonds and sirup of lemons, of each, f^jj P ow dered ipecacuanha 6 grs. ; confection of hips §j compound powder of tragacanth 3iij ; make e linctus. Expectorant. In irritating coughs, &c. LINCTUS OF NITRE. Syn. L. Potass* Nitratis. Prep. (Dr. Copland.) Powdered nitre 3iss ; honey of roses f ; oxymel f §iss. Mix. LINCTUS, OILY. Syn. L. Oleosus. Prep Oil of almonds or olives, oxymel of squills, anc sirup of poppies, equal parts. Demulcent. Dose. A teaspoonful ad libitum, in troublesome coughs LINCTUS OF OPIUM. Syn. L. Ofiatus Prep. Sirup of poppies f§ij ; thick mucilage fjj confection of hips ^iss ; laudanum 30 drops ; dilu¬ ted sulphuric acid 3j. Mix. To allay irritation. LINCTUS OF ROSES. Syn. L. Rosa. Prep Confection of red roses ^>ij ; diluted sulphuric acic 3j; compound tincture of camphor §iss. Mix Anodyne and refrigerant. A spoonful occasionally LIN 397 LIN LINCTUS OF SQUILLS. Syn. L. Scill^e. Prep. Oil of almonds §ij; oxymel of squills and loney, of each §j ; mix. Expectorant. As last. LINCTUS OF TURPENTINE. Syn. L. vriMULANs. L. Terebinthinje. Prep. (Recam- >ier.) Oil of turpentine 3ij ; honey of roses §j to ;iv; mix. Dose. A teaspoonful night and morn- ng, followed by a draught of any weak drink. In .vornis. LINIMENT. Syn. Linimentum. ( Lat ., from ino, I anoint.) A semifluid ointment, or soapy ipplication to painful joints, swellings, burns, &e. The term is also extended to various spirituous and stimulating external applications. A medicine of i thinner consistence, but similarly employed, is ■ailed an “ embrocation .” These terms are, how- ■ver, frequently confounded together, and are often misapplied. Liniments are applied by fric- ion with the fingers, or by laying a piece of linen ag dipped in them on the part. LINIMENT, ANODYNE. Syn. Linimentum Asodynum. Prep. (P. D.) Soap liniment f §iv; incture of opium f ^iij- (See Liniment of OriuM.) LINIMENT, ACID. Syn. Lin. Acidum. Lin. Venn Muriatici. Prep. (P. C.) Honey of roses jj; muriatic acid 20 drops ; mix. LINIMENT, ALKALINE. Syn. Lin. Al- calinum. Prep. (Plenck.) Liquor of carbonate if potassa ^ij; olive oil ^iv; yelks of 2 eggs; nake a liniment. LINIMENT, DIURETIC. Syn. Lin. Diu- eticum. Prep. I. (Dr. Guibert.) Tinctures of quills, digitalis, and colchicum seeds, of each jss ; quor of ammonia ; camphorated oil §j; mix. II. (Dr. Calini.) Powdered squills 3j; gastric uice of a calf §ij ; vinegar of squills ^ss ; mix. LINIMENT, ESCIIARCTIC. Prep . Honey 02 .; spirit of salt and verdigris, of each 1 oz.; fix. Used by farriers. LINIMENT for AMAUROSIS, (WARE'S.) 'rep. Camphor liniment j solution of carbonate 'f potassa 3j; mix. LINIMENT FOR BURNS. Syn. Liniment i’L ime. Carron Oil. Lin. Calcis. Prep . (P. j<.) Linseed (olive P. D.) oil and lime water, qual parts; mix, and agitate well. For severe urns. liniment for inflamed glands. ‘rep. Spermaceti ointment 8 oz. ; camphor 1 oz.; il of origanum J oz.; mix. Used by farriers to romote the suppuration of inflamed glands. liniment for thrushes and can- ER. Prep. Tar 4 oz.; melt, and add verdigris £ ; dissolved in spirits of salts £ oz. Used by far- ers. LINIMENT, HUNGARIAN. Syn. Lin. ungaiucum. Prep. (Soubeiran.) Powdered uitharides and sliced garlic, of each 3j ; camphor, ’uised mustard seed, and black pepper, of each v; strong vinegar ^ v j rectified spirit p\ij ; : acerate a week, and filter. Stimulant; irritant. LINIMENT OF AMBER, (OPIATE.) Syn. in. SocciNi Opiatum. Prep . (P. C.) Rectified 1 of amber and tincture of opium, of each §ij; rd 3J: mix. Anodyne and stimulant. I LINIMENT OF AMMONIA. Syn. Ammo- ated Oil. Ammoniacal Liniment. Volatile iximent. Oil and Hartshorn. Lin. Ammoni.e, ’• L. E. &, D.) Lin. Ammoni.e Fortius. Oleum Ammoniatum. Prep. (P. L.) Liquor of ammonia f Jj (f 3ij, P. D.;) oil of olives f Jij ; mix and agitate well. Stimulant and rubefacient. Used in rheu¬ matism, lumbago, nouralgia, sore throat, spasms, bruises, &c. When the skin is irritable, more oil should be added, or it should be diluted with a little water. (See Liniment of Sesquicarbonate of Ammonia.) LINIMENT OF AMMONIA, (CAMPHOR¬ ATED.) Lin. Ammonias Camphoratum. Prep. (P. C.) Camphorated oil Jix ; liquor of ammonia jiij ; mix well. Used as the last. LINIMENT OF AMMONIA, (COMP.) Syn. Dr. Granville’s Counter-Irritant or Antidy- nous Lotion. Lin. Ammonia compositum. Prep. (P. E.) Liquor of ammonia (sp. gr. 0-880) fjv; tincture of camphor f Jij ; spirits of rosemary f Jj mix well. Counter-irritant, rubefacient, vesicant, and cauterizing, according to the length of its ap- plication ; in rheumatism, cramp, neuralgia, dis¬ eased joints, headache, &c. A powerful and speedy remedy. It may be diluted with a mixture of equal parts of the spirits of camphor and rose¬ mary. LINIMENT OF AMMONIA AND TUR¬ PENTINE. Syn. Lin. Ammonia cum Terebin- tiiina. Prep. (Dr. Copland.) Liniment of am¬ monia (P. L.) ^iss ; oil of turpentine Jss ; mix. LINIMENT OF SESQUICARBONATE AMMONIA. Syn. Lin. Ammonle sesquicar- bonatis. Lin. Ammon, carbonatis. Prep. Solu¬ tion of the sesquicarbonate of ammonia, P. L. f §j ; olive oil Sjiij ; mix, and agitate well. This resem¬ bles the liniment of ammonia, P. L., in its general properties, but it is much less active, owing to the alkali being carbonated. It is the “oil and harts¬ horn” and the “ volatile liniment ” of the shops. LINIMENT OF ARCEUS. Syn. Lin. Ar- casi. Compound elemi ointment. LINIMENT OF BELLADONNA. Syn. Lin. Belladonn.e. Prep. I. (Guy’s II.) Soap liniment fj-viij ; extract of belladonna Jj ; mix. II. (Lin. belladonna cum calce. Cazenave.) Lime-water §viij ; oil of almonds Jiv ; extract of belladonna 3ij; mix. Both the above are excel¬ lent narcotics, stimulants, and resolvents, in vari¬ ous rheumatic complaints, affections of the skin and joints, tumors, &c. LINIMENT OF BITUMEN. Syn. Tar Liniment. Lin. Bituminis. Prep. (P. C.) Barba- does tar ^iss; melt, and add liquor of ammonia ?ss; mix well. Stimulant, irritant, and dispersive. LINIMENT OF CAJEPUT OIL. Syn. Lin. Cajeputi. Lin. Cajeputi stimulans. Prep. (Dr. Copland.) Soap and compound camphor liniment, of each f Jiss; oil of cajeput fjj ; mix. Stimu¬ lant. LINIMENT OF CAJEPUT, (ETHERE¬ AL.) Syn. I un. Cajeputi ethereum. Prep. (Torluel.) Camphor 3j; oil of cajeput 3ij; sul¬ phuric ether Jj; mix, and keep it in a stoppered bottle in the cold. Very volatile. LINIMENT OF CAMPHOR. Syn. Cam¬ phor Liniment. Camphorated Oii.. Oleum camphoratum, (P. D.) Lin. Camphors, (P. L. & E.) Prep. (P. L.) Camphor 3j; olive oil f Jiv; gently heat the oil, add the camphor, cut small, and agitato until dissolved. 'I lie Dublin C ollege orders only J the above camphor. Stimulant, an- LIN 398 LIN odyne, and resolvent; in sprains, bruises, and rheumatic pains, glandular enlargement, rted from China. LOCOFOCOS, (from loco foci, instead of a fire.) he American name for Congreve matches. From ie following accident, these matches have given leir name to the ultra-democratical party of nierica :—During a meeting of some of that party i 1834, at Tammany Hall, New York, the lamps jiddenly became extinguished, when several per- iii 8 present drew boxes of locofocos from their ickets and relighted them; since which time the ord has been equally applied to matches and ,itra-dcmocrats. LOGWOOD. Syn. Bois de Campeche ; Bois leu, ( Fr .) Blauiiolz, ( Ger .) IIajmatoxyu iiouoM; Lignum Campechense ; Lignum Campe- UANUM ; Lignum Campescanum ; Lignum Indi- m ; Lignum Sappan, (Lot.) The wood of haima- >xylon campechianum, (Linnaeus.) Logwood is rgely employed in dyeing and calico printing for ie production of reds, violets, purples, blacks, •abs, See. It readily yields its color both to spirit id boiling water. The color of its infusion is a tie red, turning on the purple or violet; acids turn yellow, and alkalis deepen it. It dyes stuff pre- ously mordanted with alum, of various shades of olet and purple, according to the proportions of ie materials. By using solution of tin as the mor- int, various shades of red, lilac, and violet, may i obtained. The addition of a little Brazil wood I commonly made to brighten the red. With a lordant of sulphate or acetate of iron, it dyes ack ; and with the addition of a little sulphate of ipper, grays of various shades. It is, however, liefly employed in conjunction with gall nuts for yeing black, to which it imparts a lustre and vel- sty appearance. Silk is usually turned through ;ie cold decoction, but for wool the decoction is sed either hot or boiling. Logwood is one of the leapest and most easily managed of the dye LOIIOCH, (ARAB.) Syn. Lohock. Looch. ■och. Linctus. A medicine licked off a spoon. See Linctus.) LOIIOCH, COMMON. Syn. Lohoch com¬ bine. Prep. (P. E. 1744.) Oil of almonds and rup of tolu, of each, Jj; powdered white sugar ij; mix. Demulcent; in coughs and hoarse- CSS LOHOCH, DEMULCENT. Syn. L. De- iuLCE.vs. Prep. I. (L. Tronchin.) Oil of almonds, rup of capillaire, manna, and cassia pulp, ot each >j; powdered gum tragacanth 16 grs.; orange- flower water f §ij ; mix. For coughs, &c. The above is the quantity for 2 days, wliich is as long as it will keep. II. Yelk of one egg ; oil of almonds 2 oz.; sirup of althaea 1 oz.; rose water 3 oz.; mix. In coughs and hoarseness. LOHOCH, EXPECTORANT. Syn. L. Ex- pectorans. Prep. (Zanetti.) Kermes mineral 4 grs.; manna §vj; oil of almonds, sirup of squills, and sirup of senega, of each 3ij ; mix. Laxative, demulcent, and expectorant; in coughs, &-c. LOHOCH, GREEN. Syn. L. Viride. White lohoch, colored with the sirups of saffron and violets. LOHOCH OF LINSEED. Syn. L. de Lino. Prep. (P. E. 1744.) Fresh linseed oil, and sirup of tolu, of each §j; sulphur and white sugar, of each 3ij; mix. LOHOCH OF MANNA. Syn. L. de Man¬ na. Linctus demulcens et aperiens. Prep. (P. E. 1744.) Manna, oil of almonds, and sirup of violets, equal parts; mix. Laxative and de¬ mulcent. A good iriedicine in the coughs of chil-, dren. LOHOCH OF OIL OF ALMONDS. Syn. L. Oleosum. Prep. I. (P. Cod.) Oil of almonds, powdered gum, and orange-flower water, of each 3iv ; sirup of altheea §j ; mix. II. Oil of almonds, powdered gum, sirup of al¬ thaea, and rose water, of each 1 oz.; mix. Both are demulcent; in coughs, &c. LOHOCH OF SOAP. Syn. L. Saponis. Prep. (P. E. 1744.) Castile soap 3j ; oil of almonds §j ; sirup of tolu 5> ss t mix. Demulcent. In coughs and hoarseness attended by indigestion. LOHOCH OF SPERMACETI. Syn. L. Ce- tacei. Prep. (P. E. 1744.) Spermaceti 3ij; yelk of one egg ; triturate together, then add oil of almonds 53 s; sirup of tolu %'y A bland demul¬ cent. LOHOCH, PECTORAL. Sijn. Fox lungs. Loh. e pulmone Vulpium. L. Pectorale. Prep. Spermacetiand Spanish juice, of each 8 oz.; wa¬ ter q. s. to soften the liquorice ; make a thin elec¬ tuary, and add honey 3 lbs.; oil of aniseed 1 oz.; mix welj. A popular and excellent demulcent in coughs. It formerly contained fox lungs, but spermaceti is now substituted. LOHOCH, WHITE. Syn. L. Album. Prep. (P. Cod.) Jordan almonds 3ivss ; bitter almonds 3ss ; blanch by steeping in hot water and removing the skins, add white sugar ^ ss > gum tragacanth 15 grs.; beat to a smooth paste, and further add, oil of almonds and orange-flower water, of each 3iv ; pure water f §iv ; make a lohoch. A very pleasant demulcent in coughs, &c. Remarks. A spoonful of any one of the prece¬ ding lohochs may be taken ad libitum. LOTION. Syn. Lotion, (Fr.) Lotio, (Lat., from lavo, I wash.) I 11 Medicine, a solution of medicinal substances in water, employed as an external application. Lotions may be made of any soluble medicaments that are capable ot exert¬ ing their action by contact with the skin. Lotions have been divided into classes, as sedative, ano¬ dyne, stimulant, &c. Sedative and refrigerant lotions are commonly employed to allay inflamma¬ tion,— anodyne and narcotic lotions to relieve pain,— stimulant lotions to induce the maturation LOT 404 LOT of tumors, &c.,— detergent lotions, to clean foul ulcers, &c.,— repellent and resolvent lotions, to discuss tumors, remove eruptions, &c. Lotions are usually applied by wetting a piece of linen with them, and keeping it on the part affected, or by moistening the part with the fingers previously dipped into them. Lotions are more agreeable if made with rose water. LOTION, ACID. Syn. Lotio Acida. Prep. I. (Collier.) Strong nitric acid f ^ss; water 1 pint; mix. Dr. Collier says that he has cured lepra of 14 years’ standing by the use of this lotion, ac¬ companied by proper doses of the solution of cor¬ rosive sublimate, P. L, II. (Guy’s II.) Nitric acid 38 drops ; water 1 pint. Used in mortification. III. (Copland.) Nitromuriatic acid 3j ; water f §xvj ; mix. In mortification and liver complaints. LOTION, ALKALINE. Syn. L. Alcalina. Prep. (P. Cod.) Carbonate of potash §ij; rose water 1 quart ; mix. Detergent, stimulant. LOTION, ANTIPHLOGISTIC. Syn. L. Antiphlogistica. Prep. (Copland.) Solution of diacetate of lead (P. L.) 3vj ; liquor of acetate of ammonia §iv ; water 1 quart ; mix. Refrigerant, sedative, repellent. Used to allay inflammation. LOTION, ANTIPSORIC. Syn. L. Anti- psorica. Prep. (Cazenave.) Sulphuret of potas¬ sium 3j; soap (soft) 3ij; water §viij; dissolve. An excellent remedy for the itch. It leaves but little smell behind, and does not soil the linen. LOTION, ASTRINGENT. Syn. L. astrin- gens. Prep. I. Alum ^ oz.; water 1 pint; dis¬ solve. II. Muriate of iron, or blue vitriol, 1 oz.; water i pint. Some use less water. The last is used for horses and cattle. LOTION, CAMPHORATED. Syn. L. Cam- piiorata. L. Plombi diacetatis camphorata. Prep. Diluted solution of diacetate of lead, P. L., §viij; spirit of camphor 3ij; mix, and shake well. Refrigerant and anodyne, employed in erysipela¬ tous inflammations, burns, contusions, sprains, ex¬ coriations, &,c. LOTION, DISINFECTING. L. Disinfec- tans. L. Chlorinii. Prep. (Majendie.) Liquor of chloride of soda f §j ; water ^ pint. II. Chloride of lime 3iij ; water 1 pint ; dis¬ solve. Both are good washes for foul ulcers, the itch, the teeth, to sweeten the breath, and remove the smell of tobacco smoke, and for various similar purposes. LOTION, EVAPORATING. Syn. L. Evap- orans. Prep. (Copland.) Sulphuric ether, rec¬ tified spirit of wine, and solution of acetate of ammonia, of each f^iss; rose water f^iiiss; mix. Some add solution of diacetate of lead (diluted) 3vj. Refrigerant, if allowed to evaporate by free exposure ; stimulant, if the evaporation is prevent¬ ed by covering the part with the hand. Useful in nervous headache, &c. LOTION FOR TENDER-MOUTHED HORSES. Prep. Powdered alum or borax 1 oz. • honey ^ lb.; infusion of roses 1 lb. To be used with a syringe. LOTION FOR GREASE. Prep. 1 . Sugar of lead ^ lb. ; vinegar i pint; water 1 $ pints ; mix. 2. Alum G oz.; blue vitriol 1 oz.; water 1 quart.—3. Alum 1 oz.; oil of vitriol 1 dr.; water 1 pint.—4. Corrosive sublimate ^ oz.; spirits j salts 1 oz. ; water 1 quart. The first three j> used when the horses’ heels are inflamed f irritable; the last, when the discharge is v. I. (Pereira.) a. Sal ammoniac §j to §ij ; rater ffxij; dissolve. Spirit of wine f^iv > s ometimes added. Used in contusions, eccliy- aosis, and cirsocele, when the skin is sound; in hronic tumors of the breast, white swellings, jhronic affections of the joints, hydrocele, cliil- ■lains. Ac.— b. Sal ammoniac 3j to 3iv; water 1 Int; dissolve. In itch, ulcers, Ac., and as an in¬ i-chon and eye-water. IL (Justamond.) Sal ammoniac Jj j spirit of .OBemary 1 pint. As above. III. (St. B. II.) Sal ammoniac jss; water nd spirit of wine, of each 1 pint. As above. LOTION OF AMMONIA, (OPIATED.) >’yn. L. Ammonite opiata. Prep. (Dr. Kirkland.) impound spirit of ammonia ^iiiss ; tincture of piuni §ss; water §iv; mix. Anodyne and .imulant. LOTION OF BELLADONNA. Syn. L. 'GLLADo.NN^E. Prep. (Graefe.) Extract of deadly iglitshade 3j ; diluted solution of diacetatc of •ad (P. L.) 1 pint; dissolve. Applied to tumors, nd glandular enlargements. LOTION OF BORAX. Syn. L. Boracica. ‘rep. (Copland.) Powdered borax 3j; rose and range-flower waters, of each §iij ; dissolve. A agrant and effective application to sore gums, >re nipples, excoriations, Ac. LOTION OF BICHLORIDE OF MER- PRY. Syn. L. Hvdrargvri Bichloride L. ydrargyri muriatis. Prep. I. (P. C.) Cor- *ive sublimate 16 grs.; muriatic acid 8 drops ; ater f ^xvj; mix. II. (St. B. H.) Corrosive sublimate 2J grs.; ater 1 pint; gum acacia ^ss ; mix. HI. ( Lotio hydrargyri amygdalina, St. B. II.) orrosive sublimate 10 grs.; blanched bitter al- onds Jj; water 1 pint. All the above are used obstinate eruptions. This resembles Gowland's lion, and may be used for it. The ingredients ;e mixed in the same way. LOTION OF CYANIDE OF POTASSIUM. Potas8ii Cyanidi. Prep. (Cazenave.) Cy- nide of potassium 3ss: emulsion of bitter al- onds Jyj; dissolve. (See Lotion of Prussic cid.) LOTION OF ELDER-FLOWERS. Syn. Sambuci. Prep. (Ryan.) Infusion of elder- wors 1 pint; spirit of camphor ^viij 5 Inix - j mollient and anodyne. LOTION OF GALLS. Syn. L. Gall.e. I Prep. (St. B. H.) Bruised galls 3ij; boiling water 1 pint; infuse an hour, and strain. As¬ tringent. An excellent application to sore nip¬ ples, or to strengthen them before suckling; spirit of wine §iij may be advantageously added, and a like portion of water omitted. LOTION OF LIME. Syn. L. Calcis spirit- uosa. Prep. (P. C.) Spirit of wine §iv; lime water §viij ; mix. LOTION OF LEAD, (ACETATE.) Syn. L. Plumbi acetatis. Prep. (Collier.) Sugar of lead 3j ; pure water, or rose water §viij ; dissolve. Astringent, refrigerant. Applied to excoriations, burns, sprains, contusions, Ac. (See Solution of Diacetate of Lead.) LOTION OF MYRRH. Syn. L. Myrrile. Prep. (Dr. Kirkland.) Tincture of myrrh and lime water, equal parts ; mix. Applied to scor¬ butic ulcers and gums. LOTION OF MYRRH, (COMPOUND.) Syn. L. Myrrhs composiTa. Prep. (P. C.) Honey of roses and tincture of myrrh, of each 3ij; lime water 3*i ss j mix. As last; also used as a dentifrice. LOTION OF PRUSSIC ACID. Syn. L. Acidi hydrocyanici. Prep. I. (Majendie.) Med¬ icinal prussic acid 3j to 3iv ; lettuce water f ^xxxvj ; mix. II. (A. T. Thomson.) Medicinal prussic acid and rectified spirit, of each f 3ij; distilled water f^viiss ; sugar of lead 16 grs.; mix. III. (Sneider.) Medicinal prussic acid 3iss ; rectified spirit and water, of each f ^vj ; mix. Lotions of prussic acid have been employed to allay pain and irritation in various chronic skin diseases, especially scaly and itchy eruptions, and in cancer, with variable success. LOTION OF OPIUM. Syn. L. Opie Prep. (St. B. H.) Opium 3iss ; boiling water 1 pint; triturate and strain. Used for painful and irritable ulcers. LOTION OF SOAP. Syn. Liquid Soap. L. Saponis. L. Saponacea. Prep. (P. L. 1746.) Liquor of carbonate of potash ^ss ; olive oil ^iv ; rose water §xij ; mix, and agitate well. Emollient. Chiefly used as a cosmetic. LOTION OF SPIRIT, (CAMPHORATED.) Syn. L. Spirituosa camphorata. Prep. (Ware.) Elder-flowers 3 SS ; camphor 3ss ; rectified spirit ^iv ; macerate 24 hours, then press out the liquor. Stimulant and fragrant. LOTION OF SULPHATE OF COPPER. Syn. L. Cupri sulphatis. Prep. Blue Vitriol 3j ; powdered camphor ; boiling water 2 quarts ; in¬ fuse in a close vessel 1 hour. Forphagedcenic ulcers. LOTION OF SULPHATE OF ZINC. Syn. L. Zinci. L. Zinci sulphatis. Prep. I. (P. C.) Sulphate of zinc 3ss ; water fviij ; dissolve. As¬ tringent. Used in some chronic skin diseases, as a wash for loose flabby granulations, and for ulcers that discharge profusely, &c. II. (Collier.) Sulphate of zinc 3ij; water 1 pint; dissolve. As a counter-irritant in pains of the joints, periosteum, old sprains, &c. LOTION, RUBEFACIENT. Syn. L. Rubf.- faciens. L. Antimonii Potassio-tartratis. Prep. I. (Pereira.) Emetic tartar 3j ; boiling water jjiss ; dissolve. Employed as a local irritant in¬ stead of the ointment. LOZ 406 LOZ II. (Sir Wm. Blizard.) Emetic tartar 20 grs.; boiling water Jj ; dissolve. Used to cleanse foul ulcers, to repress fungous growths and warts, in ringworm, &c. III. (Ger. H.) Emetic tartar 3j; water 1 pint; tincture of camphor §ss; mix. All the above are rubefacient and irritant. The last one, diluted with twice or thrice its weight of water, is employed as a collyrium in chronic ophthalmia, and in specks on the cornea. LOTION, TAR. Syn. L. Picis liquids. Prep. (Saunders.) Quicklime fvj; water f^xlviij; slake, add tar jiv, and boil to one half. This liquid consists of a solution of pyrolignite of lime, and pyrogenous oil and resin. It may be ad¬ vantageously employed in various chronic skin diseases, especially those affecting the heads of children. LOZENGE. Syn. Tablette, ( Fr .) Tro- chiscus, ( Lat .) In Pharmacy and Confection¬ ary, a small round tablet, or flattened cylinder, chiefly composed of sugar, starch, or gum, and employed either as a simple demulcent or sweet¬ meat, or for the commodious exhibition of certain medicines. In the preparation of lozenges, the ingredients are first mixed, and well beaten into a stiff paste, which is next rolled out to a proper thickness, and cut into pieces of the desired shape by means of a small cylinder or punch of steel or tin. The newly-formed lozenges are then dried by placing them on an inverted sieve in a dry and airy situation, and frequently turning them, until they become hard and brittle; observing carefully to preserve them from the dust. To prevent the mass from sticking either to the fingers or utensils, a little powdered starch, or a very little olive oil scented with the same aro¬ matic as that contained in the lozenges, may be used. Mucilage of gum arabic, or gum tragacanth, or the strained white of eggs, are the substances usually employed to make the pulverulent materials adhere together. All the ingredients should be re¬ duced to a fine powder before mixing. Lozenges made by melting one" 5 half of the sugar in a brass or iron pan, lipped to the right, with a little flavored water, then adding the other half of the powdered sugar, previously warmed, and dragging small portions of the grouty mass out by a wire, so as to fall on a stone or metal slab or plate, rubbed with a little powdered starch or sweet oil, are called “ drops” by the con¬ fectioners, and “ pastilles ” (pastilli) by the French. (See Drops, Confectionary.) Ambergris is the most suitable perfume for lozen¬ ges and tablettes for the mouth. LOZENGES, ANTIMONY. Syn. Mors Stibii Kunkelii. Trochisci Antimonii. Pr (P. Cod.) Prepared sulphuret of antimony c powdered cardamom seeds, of each ; bland almonds f ij ; powdered white sugar gxiij; powd ed cinnamon 3iv; mucilage of tragacanth q. mix as above, and divide into lozenges of 15 j each. One of the best modes of exhibiting s phuret of antimony as an alterative. LOZENGES, BARK. Syn. Tro. Cinchoi Prep. (P. Cod.) Powdered cinchona f ij; do. c namon 3ij; do. white sugar ^xiv; mucilage of g tragacanth q. s.; mix as above, and divide into gr. lozenges. Tonic. LOZENGES, BISMUTH. Syn. Tro. Bism thi. Prep (Trousseau.) Trisnitrate of bismu 3ij; white sugar ^iiss ; mucilage to mix. For IS lozenges. Tonic and 'antispasmodic. 1 to 3, suck 2 or 3 times daily, in dyspepsia, &c. LOZENGES, BORAX. Syn. Tro. Borac! Powdered borax §ss ; do. white sugar jj; mucila. of gum tragacanth to mix. For 60 lozenges. LOZENGES, CALOMEL. Syn. Tro. Cal melanos. Prep. (P. Cod.) Calomel 3j; powder sugar 3xj; mucilage of tragacanth to mix ; divi< into 12 gr. lozenges. Alterative. A simple w; of introducing mercury into the system. Durii! their use, salt food and acid liquors should avoided. LOZENGES, CATECHU. Syn. Tro. Cat| ciiu. Prep. I. (Tro. de terra Japonica, P. 1744.) Powdered catechu ^ij; do. tragacanth Jsj do. white sugar §xij ; rose water to mix. II. (Tro. Catechu et Magnesias, P. Cod.) Ma ! nesia ^ij ; powdered catechu ; do. sugar ^xii, mucilage of gum tragacanth made with cinnann; water, q. s. to mix. III. (Cachou Lozenges .)— a. Powdered catecli 3 oz.; sugar 12 oz.; mucilage of gum tragacanl to mix.— b. (Cachou a VAmbre gris .) To tl last add ambergris 8 grs., or a sufficient quantii of the essence or tincture.— c. (Cachou Musqutl The same, with musk 8 grs.; or essence q. s.—i (Cachou a, la fleur d'Oranges.) The same, wit] essence of neroli 8 drops.— e. (Cachou a la Rost The same, with otto of roses 6 drops.— f. (Cacht | a la Violette.) The same, with powdered onj root (best) oz.; or essence of violets 1 oz.:—J (Cachou d la reglisse .) Catechu 2 oz.; pure e: tract of liquorice 1 oz.; sugar 10 oz.; mucilage cj tragacanth to mix.— h. (Cachou a la Canellc Catechu 3 oz.; powdered cinnamon i oz.; sug:, 1 lb.; mucilage of tragacanth to mix.— i. (Cachr\ Aromatique. Cachou Aromatise.) Powderf catechu 3 oz.; oil of cinnamon 15 drops; oil cl cloves 2 drops ; essence of ambergris i dr.; pov dered sugar 1 lb.; mucilage of tragacanth mac with rose or orange-flower water, q. s. to mix. Remarks. All the above are taken in diarrhoea in relaxation of the uvula, in irritation of tk larynx, and as cosmetics to fasten the teeth, ar disguise a stinking breath. The one contain® magnesia (No. II.) is also sucked in dyspepsia an heartburn. LOZENGES, CAYENNE. Syn. Tro. Cifj sici. Prep. I. Powdered sugar 1 lb. ; mucilage oi tragacanth q. s. to mix ; add essence, tincture,< vinegar of cayenne, or a little soluble cayeni- pepper dissolved in water to flavor. II. (Acidulated.) To the last add tartaric acij i oz. Both are used in dyspepsia, and to promot digestion and create an appetite. LOZENGES, CHALK. Syn. HeartburJ Lozenges. Tro. Cret^e. Tro. Cardialgici. Pre jj (P. E.) Powdered prepared chalk §iv; do. gui| arabic ; do. nutmeg 3j; do. white sugar §vj; beat to a mass with water (rose or orange flowe# and cut into lozenges. Antacid, absorbent, an astringent. 3 or 4 sucked ad libitum in heartbun dyspepsia, diarrhoea, acidity of the stomach an bowels, &c. A simple and excellent remedy. | LOZENGES, CHARCOAL. Syn. Tro. Cal bonis. Prep. I. (P. Cod.) Finely powdered pw I LOZ 407 LOZ red charcoal do. white sugar ^xij; mucilage mix. Have been given with advantage in diar- ea, cholera, and dyspepsia. II. ( Tro. Carbonis cum Chocolata. M. Cheval- ,r.) Charcoal as above, and white sugar, of each ; chocolate ^iij ; mucilage of gum tragacanth to x. Nutritious. LOZENGES OF CHLORIDE OF LIME. m . ' t ’ro. Calcis chloridi. Tro. Calcis chlo- >at it. Prep. Chloride of lime, dry and in fine wder, \ oz.; white sugar } lb.; mucilage of tra- canth to mix. Used to sweeten the breath and liten the teeth. They will not keep long. LOZENGES, CHING’S. Prep. I. (Yellow.) ffron ^ oz.; boiling water 1 pint; infuse, strain, d calomel 1 lb.; powdered white sugar 28 lbs.; x well, then make a mass with tragacanth mu- age, and divide into 7000 lozenges. *** Too ich care cannot be taken to thoroughly incor- ■rate the ingredients, so that the calomel may be ually diffused through the mass. Dose. 1 to 6 ■might, as a vennifuge, followed by an equal mber of the brown lozenges (see below) next iming, fasting. Each lozenge contains 1 gr. of lomel. II. (Brown.) Calomel 7 oz.; resinous extract jalap 3£ lbs. ; white sugar 10 lbs.; mix as last, ill mucilage of tragacanth, and divide into 6125 enges. Each lozenge contains ^ gr. of calomel. LOZENGES, CINNAMON. Syn. Tro. cin- juoNi. Prep. I. Finely powdered cinnamon 4 ; do. sugar 12 oz.; mucilage of gum tragacanth mix. II. Finely powdered lump sugar 7 lbs.; oil of namon (cassia) £ oz.; mucilage of gum traga- lthq. s. Stomachic. Cassia lozenges are made the same way. LOZENGES, CITRATE OF IRON. Syn. o. Ferri citratis. Prep. (Beral.) Ammonio- rate of iron 3j; water §ss; dissolve, add sugar ;s ; evaporate to dryness, powder, make a mass h mucilage q. s., and divide into 15-gr. lozen- i. Tonic. LOZENGES, CLOVE. Syn. Tro. Caryo- illi. Prep. I. Powdered cloves 2 oz.; sugar bs.; mucilage of gum tragacanth to mix. Divide o 150 lozenges. II. Powdered white sugar 7 lbs.; do. gum tra- '.’anth 2 oz.; oil of cloves £ oz.; mix with rose ter. Stomachic. Both are used as restoratives er fatigue, added to chocolate to improve its fla- !• or render it stomachic, and sucked to sweeten breath. LOZENGES, COPAIBA. Syn. Tro. Co- b®. Prep. Lump sugar 1 lb.; balsam of co- ba 1 oz.; oil of peppermint 20 drops ; mix with cilage. LOZENGES, COUGH. Syn. Tro. Anti- itarrhales. Tablettes de Tronchin. Prep. ) Cod.) Powdered gum arabic ^viij; oil of ani- ,d 6 drops ; extract of opium 12 grs. ; Kerme's ieral 3j; pure extract of liquorice ^ij i white 1 ar ^xxxij; mix with water, and divide into small enges. LOZENGES, CROTON OIL. Syn. Tro. 1 otonis. Prep. (Soubeiran.) Croton oil 5 drops ; 1 rdered starch 3j ; do. white sugar 3j; choco- jp 3ij; mix and divide into 30 lozenges; 5 or 1 re generally prove cathartic. LOZENGES, EMETIC. Syn. Tro. Emetin® emetici. Prep. (Majendie.) Impure or colored emetina 32 grs.; or pure emetina 8 grs.; white sugar ^ij; mucilage to mix; divide into 64 loz¬ enges, 1 for a child, and 4 for an adult, as an emetic. LOZENGES, GINGER. Syn. Tro. Zingi- beris. Prep. I. Finely powdered Jamaica ginger 1 oz.; white sugar 1 lb.; mucilage of tragacanth to mix. II. (Soubeiran.) Powdered ginger §j ; white sugar §vij ; mucilage to mix ; divide into 15-gr. lozenges. Both the above are stomachic. Useful in flatulency and dyspepsia, and to create an ap¬ petite. LOZENGES, GOLD. Syn. Tro. Auri. Tro. Sodii auro-ciiloridi. Prep. (Chfestien.) Soda muriate of gold 4 grs.; white sugar 5 mucilage of tragacanth to mix. For 60 lozenges. In scrofula, cancer, &c., 1, or at most 2 lozenges for a dose. LOZENGES, GUM. Syn. Tro. Acaci®, (P. E.) Tro. Gummost. Prep. (P. E.) Powdered gum arabic ^iv ; do. starch ; do. white sugar lb.j ; mix with rose water, and divide into lozen¬ ges. The Paris Codex substitutes orange flower for rose water. Pectoral; demulcent. Useful to allay tickling coughs. LOZENGES, GUM TRAGACANTH. Syn. Tro. Gummi Tragacanth®. Prep. (P. E. 1744.) Sugar lb.j; compound tragacanth powder§iij; rose water ^iv ; mix. Similar to the last. LOZENGES, HEARTBURN. Syn. Tablet¬ tes cardialgie. See Lozenges, Chalk and Mag¬ nesia. LOZENGES, ICELAND MOSS. Syn. Tro. Lichenis. Prep. Iceland moss gelatin, dried and powdered, ^ij ; sugar §iv; gum acacia 3iss ; water q. s. to mix. Resemble gum lozenges. LOZENGES, INDIAN HEMP. Syn. Tro. Cannabis. Prep. (M. Ebriard.) Extract of In¬ dian hemp 12 grs.; sugar ^iij ; mucilage of traga¬ canth to mix ; divide into 144 lozenges. (See Ex¬ tract of Indian Hemp.) LOZENGES, IPECACUANHA. Prep. I. (Tro. Ipecacuanha, P. Cod.) Powdered ipecacu¬ anha §j ; white sugar lb. iv.; mucilage of gum tragacanth to mix; divide it into 12-gr. lozenges. Each lozenge contains £ gr. of ipecacuanha. Produces, if properly made, 1920 lozenges. II. (T. Ipecac, cum chocolata, P. Cod.) Choc¬ olate (k la vanille) 3-xij 1 liquefy by a gentle heat, add powdered ipecacuanha jjjrnix perfectly, and form it into 12-gr. lozenges, while warm. Both the above are pectoral and expectorant, and useful to allay tickling coughs, hoarseness, &c. LOZENGES, KERMES. Syn. Tro. Ker- metis. Prep. (P. Cod.) Kennes mineral 5ij; pow¬ dered white sugar jxvij; do. gum acacia ? or¬ ange-flower water fjj; mix, and divide into 12-gr. lozenges. Each lozenge contains one-sixth of a gr. of Kermes mineral. Diaphoretic and expec¬ torant. LOZENGES, LACTATE OF IRON. Syn. Tro. Ferri Lactatis. Prep. (M. Cap.) Lactate of iron 3ss; white sugar 3vj ; mucilage of gum tragacanth q. s.; mix, and divide into 30 lozenges. Tonic. Useful in debility accompanied with a diseased state of the organs of digestion. LOZ 40S LOZ LOZENGES, LACTIC ACID. Syn. Tro. Acidt Lactici. Prep. (Majendie.) Lactic acid 3ij ; powdered sugar §j; oil of vanilla 4 drops, (or essence 3ss;) mucilage of tragacanth q. s.; mix, and divide into 3ss lozenges. (See Lactic Acid.) LOZENGES, LACTUCARIUM. Syn. Tro. Lactucarii, (P. E.) Prepared with lactucarium in the same manner as the opium lozenges, P. E. Each of these lozenges contains one-sixth to one- seventh of a grain of lactucarium. Anodyne. Used to allay tickling coughs. LOZENGES, LEMON. Syn. Tro. Limonis. Prep. I. (P. Cod.) Essence of lemon 3j ; white sugar §xij; make them into drops, (pastilles,) as before directed, or into lozenges with mucilage of gum tragacanth. II. Acidulated, a. {Tro. Acidi Citri, P. Cod.) Citric acid 3iij ; white sugar ^xvj; essence of lem¬ on 16 drops; mucilage of tragacanth q. s.; mix, and divide into 12-gr. lozenges, b. {Tro. Acidi Tartarici, P. E.) Tartaric acid 3ij ; white sugar ^viij; essence of lemon 10 drops; mucilage to mix. The last two may be made into drops in¬ stead of lozenges, when they will form ‘ acidula¬ ted lemon drops' Lemon lozenges and drops are agreeable sweetmeats, and those that are acidu¬ lated, very useful to promote expectoration, (“ cut the phlegm ,” as it is commonly called,) in coughs, &c. LOZENGES, LIQUORICE. Syn. Black Lozenges. Tro. Glycyrriiiza:, (P. E.) Tro. Glycyrrh. Glabra:. Tro. Bechici Nigri. Prep. (P. E.) Extract of liquorice and gum acacia, of each, ^ v j j white sugar lb.j; dissolve in water, evaporate to a paste, and form into lozenges. Pectoral; demulcent. Useful to allay tickling coughs, and remove hoarseness. LOZENGES, MAGNESIA. Syn. Tro. Magnesia;, (P. E.) Prep. Carbonate of magne¬ sia fvj; powdered white sugar §iij; oil of nutmeg 20 drops ; mucilage of tragacanth to mix. Useful in heartburn and indigestion. The confectioners generally omit the nutmeg, and use only half the above quantity of magnesia, and make their mu¬ cilage with rose or orange-flower water. It is also an improvement to use calcined magnesia, which is about twice as strong as the carbonate, and consequently less need be employed. LOZENGES, MANNA. Syn. Tro. Mannas. Prep. (Van Mons.) Powdered tragacanth 3j; do. white sugar ^xij ; manna §iij; orange-flower wa¬ ter to mix. LOZENGES, MARSHMALLOW. Syn. Tablettes de Guimauve. Tro. Althaea:. Prep. (P. Cod.) Powdered marshmallow root gij ; do. sugar 5 x ‘ v ; mucilage of tragacanth made with orange-flower water q. s.; mix, and divide into lozenges. Demulcent and expectorant. Useful to allay the irritation in cough, &c. LOZENGES, MORPHIA. Syn. Tro. Mor¬ phia;. Prep. (P. E.) Muriate of morphia 3j • tincture of tolu ffss; powdered white sugar gxxv • dissolve the muriate in a little warm water, mix it with the tincture and the sugar, make a mass with mucilage of gum tragacanth, and divide into 15-gr. lozenges, each of which will contain about one-fortieth of a grain of muriate of morphia. Used as opium lozenges, but are pleasanter. The morphia lozenges of the shops generally contain one twenty-fourth of a gr. of muriate of morph' (Pereira.) LOZENGES, MORPHIA AND IPECA' UANIIA. Syn. Tro. Morphia; et Ipecacuai iias. Prep (P. E.) To the last, add ipecacuanj 3j; each lozenge contains about one-fortieth J a gr. of muriate of morphia, and one-thirteen of a gr. of ipecacuanha. Very useful to all tickling coughs. LOZENGES, NITRE. Syn. Tro. Nit Tro. e Nitro, (P. E. 1783.) Prep. Nitre f; white sugar §ix ; mucilage of tragacanth to m Diuretic. Commonly sucked without swallowii)| to remove incipient sore throat. LOZENGES, NUTMEG. Syn. Tro. M| ristica;. As Cinnamon Lozenges. LOZENGES, OPIUM. Syn. Tro. Op Prep. (P. E.) Opium (strained) 3ij ; tincture tolu ^ss ; triturate together, add powdered sug f vj ; extract of liquorice (soft) and powdered gu acacia, of each, $v ; mix, and divide into 10-{ lozenges ; each of which will contain one-sixth one-seventh of a gr. of opium. Used to all; tickling cough, and irritation of the fauces. LOZENGES, ORANGE. Syn. Tro. A rantii. Prep. I. As lemon lozenges, substitute essence of orange for essence of lemon. II. (P. Cod.) Powdered sugar lb.j; neroli 3 orange-flower water q. s.; make it into drof ( pastilli ,) or omit the water and make it in lozenges with mucilage of tragacanth made wi orange-flower water. Very agreeable. LOZENGES, ORRIS. Syn. Tro. Irid Prep. Powdered orris 1 oz.; powdered sugar 1 It mucilage of tragacanth to mix. Used to perfun; the breath. LOZENGES, PECTORAL. Syn. Tro. Pe torales. Prep. I. (Dr. Grunn.) Powdered squi 4 parts ; do. ipecacuanha 18 parts ; extract of le tuce 8 parts ; manna 125 parts ; sugar 250 part' mucilage of tragacanth to mix. II. (Majendie.) Pure emetine 8 grs., or impuj do. 32 grs.; powdered sugar %iv ; mucilage q. si mix, and divide into 256 lozenges. III. ( Yellow. Tro. Bechici Flavi.) Powden| orris root 3vj ; starch 3iv; liquorice powder 3iij saffron 3ij; sugar §viij; mucilage of tragacaiV to mix. Each of the above is used in cougt, &c. LOZENGES, PEPPERMINT. Syn. Tit Mentiia; Piterita;. Prep. I. (Best.) Lump sit gar, in fine powder, 14 lbs.; Mitcham oil of pe permint (best) 1 oz.; mucilage of gum tragacau to mix. Very fine. II. (2 d Quality.) Sugar 12 lbs.; starch 2 lbs oil of peppermint J oz. ; mucilage to mix. III. (3c? Quality.) Sugar 7 lbs.; powderij starch 4 lbs.; oil of peppermint £ oz.; mucila;; to mix. IV. {Common.) Sugar 8 lbs.; starch 4 lbs plaster of Paris 2 lbs.; oil of peppermint to flavoi mix. V. {Trochisci menihee piperitee, P. Cod.) Po' ( dered sugar §xvj ; oil of peppermint 3j ; mix, aij divide into 12-gr. lozenges. The peppermint dro} (pastilles) of the French Pharmacopoeia are nxai with sugar ?xij ; oil of peppermint 3j ; and pei permint water q. s. Remarks. The best peppermint lozenges a: LOZ 409 LUT made of the very finest double refined sugar, and of English oil of peppermint, carefully mixed up with very clean mucilage. The commoner qualities are made by employing inferior lump su¬ gar and foreign oil of peppermint, or what is bet¬ ter, English oil of peppermint, but in a less pro¬ portion than for the better sorts. The addition of a very small quantity of blue smalts, reduced to an impalpable powder, is commonly made to the sugar, to increase its whiteness. Transparent peppermint lozenges are made from the same materials as the opaque ones, but the sugar is not reduced to quite so fine a powder, and the cake is rolled thinner before cutting it. A little oil of almonds or olives is also occasionally mixed with the ingredients, to promote the transparency, but tends to render the lozenges less white. Pepper¬ mint lozenges and drops are useful in flatulency. LOZENGES, PONTEFRACT. (See Ex¬ tract of Liquorice.) LOZENGES, POPPY. Syn. Tro. Papave- Ris. Prep. Extract of poppies 3 oz.; sugar 15 oz.; powdered gum tragacanth 2 oz.; rose water to mix. Used in coughs. LOZENGES, QUININE. Syn. Tro. Qui- NliE sulphatis. Prep. (Soubeiran.) Sulphate of quinine 32 grs.; white sugar 1 lb.; mucilage of gum tragacanth q. s. ; divide into 15-gr. lozenges. Tonic, febrifuge, and stomachic. LOZENGES, RHUBARB. Syn. Tro. Rhei. Prep. (P. Cod.) Powdered rhubarb 3j; do. sugar ^xj; mucilage of tragacanth q. s.; mix, and di¬ vide into 12-gr. lozenges. Stomachic and laxa¬ tive. Sucked before dinner they excite the appe¬ tite. LOZENGES, ROSE. Syn. Tro. Ros.e. Prep. I. (P. L. 1746.) Powde'red red rose leaves §j; su¬ gar lb. j; mix with weak mucilage. II. (Pate de rose lozenges. Pati-rosa lozenges.) Sugar 2 lbs.; otto of roses 10 drops; mix with mucilage. Very fine. Some add starch 4 oz., substitute oil of rhodium for otto of roses, and use mucilage made with rose water. If wanted red, make the mucilage with an infusion of cochineal, or red rose leaves. LOZENGES, SAFFRON. Syn. Tro. Croci. Powdered hay saffron 1 oz.; do. white sugar 1 lb.; mucilage of gum tragacanth to mix. Anodyne, pectoral, and emmenagogue. LOZENGES, SODA. Syn. Tro. Sod*: bi- carbonatis. Prep. (P. E.) Bicarbonate of soda 5j; powdered sugar j-iij ; da gum arabic jss ; mix with mucilage. Antacid. Useful in heartburn, &c. (See Chalk Lozenges.) II. ( Pastilles de Vichy, P. Cod.) Bicarbonate of soda ; powdered sugar 3-xix ; mucilage of gum tragacanth q. s.; mix, and divide into 20-gr. loz¬ enges. LOZENGES, SPONGE. Syn. Tro. Spongi.*. Tro. Spongi.e ust.e. Prep. (P. Cod.) Powdered burnt sponge ijiv ; sugar ^xij ; mucilage of traga- i canth q. s.; mix, and divide into 12-gr. lozenges. Taken in scrofula, &c. LOZENGES, STARCH. Syn. Tro. Amyli. Tro. Bechici albi. Prep. (P. L. 1788.) Pow¬ dered starch ^iss; do. liquorice 3vj ; do. orris root 3iv; do. sugar lb. iss; mucilage of tragacanth to mix. Demulcent. LOZENGES, STEEL. Syn. Tro. Ferri. Prep. I. (P. Cod.) Finely powdered iron filings §j; do. sugar §x ; do. cinnamon 3ij; mucilage of tragacanth q. s.; mix, and divide into 480 lozen¬ ges. Tonic. II. (Aromatic.) Sulphate of iron 3iij; sugar ^xvj ; tincture of cantharidis §j; essence of orange 30 drops; mucilage of tragacanth q. s.; mix, and divide into 280 lozenges. LOZENGES, SULPHUR. Syn. Tro. Sul- phuris. Prep. (P. Cod.) Sulphur (pure precipi¬ tated) §ij ; sugar §xvj; mucilage of tragacanth made with rose water to mix. Useful in piles and some skin diseases. LOZENGES, TOLU. Syn. Tro. Tolutani. Prep. (P. Cod.) Dissolve balsam of tolu §j, in rec¬ tified spirit §j; add water §ij; mix and filter. make a mucilage with the filtered liquid, and gum tragacanth Oiv; add sugar §xvj ; make a paste and cut it into lozenges. Pectoral. The confec¬ tioners usually employ only half the above propor¬ tion of balsam of tolu. LOZENGES, VANILLA. Syn. Tro. Vanil- l*. Prep. (Guibourt.) Sugar §vij ; vanilla §j; mix, powder together, and make it up with muci¬ lage of gum tragacanth. Odorous ; stomachic. Used to sweeten the breath, to flavor choco¬ late, &c. LOZENGES, VIOLET. Syn. Tro. Viol.*. (See Lozenges, Orris.) LOZENGES, ZINC. Syn. Tro. Zinci. Prep. Sulphate of zinc 3iv; powdered sugar lb. ij ; mu¬ cilage of tragacanth q. s.; mix, and divide into 12-gr. lozenges. Tonic, and in quantity emetic. LUPININ. A gummy substance, obtained by M. Cassola from lupines. LUPULINE. Syn. Lupulite. The aromatic bitter principle of hops, (humulus lupulus.) It may be obtained by treating the aqueous extract of the yellow powder, or lupulinic grains of the strobiles, along with a little lime, with alcohol, evaporating the filtered tincture to dryness, redissolving in wa¬ ter, filtering, again evaporating to dryness, and di¬ gesting in ether. It is a yellowish-white, bitter, uncrystallizablo substance, soluble in 20 parts of water, very soluble in alcohol, and slightly so in ether. The yellow powder above alluded to is also, though improperly, called lupulin. LUCIFERS. Matches tipped with a mixture of sulphuret of antimony and chlorate of potash, (both in fine powder,) made into a paste with a solution of gum. They are inflamed by friction against a piece of emery, sand, or glass paper. (See Chlorate Matches and Congreve.) LUTE. Syn. Lut, (Fr.) Kitte ; Beschlage, (Ger.) Lutum ; C.ementum, (Lat.) A composi¬ tion employed to secure the joints of chemical ves¬ sels, or as a covering to protect them from the vio¬ lence of the fire. For the joints of vessels, as stills, &.C., not exposed to a heat much higher than 212° F., linseed meal, either alone or mixed with an equal weight of whiting, and made into a stiff paste with water, may be employed. Ground almond cake, from which the oil has been pressed, may also be used for the same purpose. For the joints of small vessels, as tubes, «fcc., especially of glass or earthenware, small rings of Indian rub¬ ber slipped over and tied above and below the joint, are very convenient substitutes for lutes, and have the advantage of lasting a long time, and MAD 410 MAG bearing uninjured the beat at which oil of vitriol boils. For joining crucibles to be exposed to a strong heat, a mixture of fine clay and ground bricks, mixed up with water, or preferably with a solution of borax, answers well for most purposes. As a coating for vessels, to preserve them from in¬ jury from exposure to the fire, nothing is better than a mixture of ordinary pipeclay and horse dung, made into a paste with water. This compo¬ sition is used by the pipe-makers, and will stand unharmed the extremest heat of their kiln for 24 hours. It is applied by spreading it on paper. LUTEOLINE. This name has been given to a yellow coloring matter, discovered by Chevreul in weld. It is crystalline and volatile. MACARONI. This only differs from vermi¬ celli in the size of the pipes, which are about as large as a goose quill. A pleasant dish may be made by boiling macaroni in water until soft, either with or without salt, draining off the water, and then stewing it with a little butter, cream, and grated cheese, adding spice to palate. It may be made into a form and browned before the fire. MACARONS, CREME DE. Prep. Clean spirit at 24 u. p. (about 0-945) 2 gallons ; bitter al¬ monds, blanched and bruised, 1 lb.; cloves, cinna¬ mon, and mace, in coarse powder, of each 1| dr.; infuse for 10 days, filter, and add white sugar 8 lbs.; dissolved in pure water 1 gallon. Color violet, with infusion or tincture of litmus and cochineal. An agreeable nutty flavored cordial, but from con¬ taining so much bitter almonds, should be drunk with caution. The English use only half the above quantity of almonds. MACAROONS, ENGLISH. Prep. Sweet almonds 1 (b. ; blanch, beat to a paste, add lump sugar 1J lb.; whites of 6 eggs; the grated yellow peel of 2 lemons ; mix well, make into forms, cover with wafer paper, and bake in a moderate heat. MACERATION. Syn. Einweichen, ( Ger .) Maceration, ( Fr .) Maceratio, ( Lat ., from ma- cero, to soften by water.) In Chemistry and Pharmacy, the infusion of a substance in water, for the purpose of extracting the portion soluble in that menstruum. The word is also frequently applied to the infusion of organic substances in alcohol, ether, or water, either alkalized or acidu¬ lated. MACKEREL. This fish is very apt to disa¬ gree with the stomach, and occasionally induces symptoms resembling those of poisoning. It keeps worse than any other fish. It is in season in May, June, and July. (See Fish.) MADDEN’S VEGETABLE ESSENCE, (CONCENTRATED.) Compound infusion of roses, made strongly acidulous by the addition of more acid. It is astringent and refrigerant. MADDER. Syn. Dyer’s Madder. Radix Rubia. Radix Ruble Tinctorum, ( Lat .) Gar- ance, (Gr.) Farberrothe, (Ger.) The root of the rubia tinctorum, (Linn.) The best madder has the size of a common goose quill, a reddish ap¬ pearance, and a strong odor. As soon as the roots are taken from the ground they are picked and dried ; and before use, they are ground in a mill. Levant, Tnrkey, and Smyrna madder, is imported whole,— French, Dutch, and Zealand madder ground. The finest quality of ground madder is called “ crop” or “ grappe “ ombro” and “ ga- mene ” are inferior sorts, and “ mull” the worst. Madder contains several distinct principles ; as madder red, (see Alizarine,) madder purple, (see Purpurin,) madder orange, a substance very soluble in ether and in hot alcohol; madder yel- j low, very soluble in water and alcohol; madder brown, a substance but little known. Uses. Madder has been given in jaundice and 1 rickets, and as an emmenagogue. Dose. % dr. to J 2 dr. twice or thrice a day. It is principally em¬ ployed as a dye stuff. (See Red Dyes.) MAGISTERY. Syn. Magisterium, (Lat., j from magister, a master.) A term formerly ap- j plied to precipitates obtained by diluting certain j solutions with water; as magistery of bismuth, i trisnitrate of bismuth, which is prepared by adding water td a solution of bismuth in nitric acid The I following are the principal substances to which this term has been applied:— Magisterium marcasitce, trisnitrate of bismuth.— Ludolph’s magistery of ; opium, (magisterium opii Ludovici,) prepared by precipitating an acetic solution of opium with sub¬ carbonate of potash, filtering, and drying the pre- cipitate ;— magistery of alum, hydrate of alumi¬ na ;— magistery of diaphoretic antimony, (mate- j ria perlata,) the precipitate obtained by adding an ! acid to the water used to wash diaphoretic anti- | moil)-;— magistery of lapis calaminaris, hydrated j oxide of zinc. MAGNES ARSENICALIS. Arsenical mag¬ net. Prep. Common antimony, sulphur, and white arsenic, equal parts ; mix and fuse together 1 till they form a kind of glass. Corrosive. Once used as a caustic. MAGNESIA. Syn. Oxide of Magnesium. Calcined Magnesia. Burnt do. Caustic do. Talc earth. Bitter do. Magnesie ; Magne- sie caustique, (Fr.) Talkerde ; Bitter erde ; Gebrannte Magnesia, (Ger.) Magnesia calci- i nata. Do. usta. (P. L. 1788.) Magnesia. (P. j L. E. & D.) A light, white substance, classed with the earths. It occurs both in the organic I and inorganic kingdoms. It was discovered, or at | least first chemically distinguished from lime, by 1 Dr. Black, in 1755. The ancient chemists applied the term magnesia to substances that they con- ceived to have the power of abstracting any prin¬ ciple from the air. Thus an earth, which on ex¬ posure to the air increased in weight and yielded vitriol, they called magnesia vitriolata. For a similar reason, because nitrous acid was separated during the old process for obtaining magnesia, it was called magnesia nitri, and afterwards from its color, magnesia alba. Pure magnesia (calci- : ned) is properly the oxide of the metal magnesium, — carbonate of magnesia, the same oxide combi¬ ned with carbonic acid, and sulphate of magnesia, j (Epsom salts,) the same oxide combined with sul¬ phuric acid or oil of vitriol. Prep. (P. L. E. &, D.) Expose carbonate of magnesia in a crucible to a full red heat for 2 hours, or till the powder suspended in water does j not effervesce on the addition of muriatic acid. Remarks. On the large scale, covered crucibles j made of porous earthenware, are employed as the i containing vessels, and the heat is applied by pla¬ cing them in a sort of furnace, or rather oven, j MAG 411 MAG / heated with coke. The process is known to be complete when the magnesia presents a peculiar luminous appearance. Product. About 500. Prop., Uses, water 4 gallons; dissolve the salts and soda, each separately in one half the wa¬ ter, strain, mix and boil the liquors, constantly stirring for 15 minutes; after subsidence decant the clear, wash the precipitate with boiling water, and dry it. The formula of the P. E. is essential¬ ly the same, but the P. D. orders carbonate of potash instead of soda. II. Add a solution of carbonate of potassa or soda to the bittern of the sea salt works, and well wash and dry the precipitate as before. Both the preceding processes yield the light carbonate of magnesia of commerce. III. {Heavy carbonate oft magnesia. Magne¬ sia ponderosa.) — a. Saturated solution of Epsom salts 1 part ; water 3 parts; heat to the boiling point, then add cold saturated solution of carbonate of soda 1 part, (all by measure ;) boil, with constant agitation, till effervescence ceases, then add boiling water 100 parts, agitate well, decant oil the clear liquid, drain and wash the precipitate with hot | water, in a linen cloth, and finish the drying by heating it in an iron pot. • Product , very superior. b. Epsom salts 12 parts ; crystallized carbonate of soda 13 parts; dissolve each separately in as little cold water as possible, then heat separately each solution to the boiling point, mix and boil till effervescence ceases; wash and dry, as before. Product, superior. Remarks. The carbonate of magnesia of com¬ merce is usually made up into cakes or dice, while drying, or is permitted to drain and dry in masses, which are then cut into shapes with a thin knife. It is powdered by rubbing it through a wire sieve. Prop., Uses, 4* 32- 8- 4- 1- 0-125 0 0 0 512- 256- 64- 32- 8- 1- Remarks. The standard unit of the above table is the gallon, which has a capacity equal to 277-274 cubic inches, and is capable of holding exactly 10 lbs. (avoird.) of distilled water at 60° F., and 30 inches of the barometer. It is one- fifth larger than the old wine gallon, and one- sixtieth smaller than the old beer gallon. *»* A tea or coffee-spoonful (cochlearium parvum) of sirup contains 3j to 3ij; ordinary aqueous fluids 3iss to 3ij ; spirits or tinctures 3j to 9iss; light powders (as magnesia) 3ss to 3j; heavy do. (as sulphur) 9iss to 3ij; metallic oxides 3j to 3iiij. A dessert-spoonful ( cochlearium mediocre ) of water 3ij. A tablespoonful ( cochlearium magnum vel am- plum) of sirup fss; ordinary aqueous fluids 3iij to 3nij ; spirits or tinctures 3ij to 3iij. A teacupful ( vasculum pro thea) ^iij to jiv. MEC 420 MED A wine-glassful (scyphus vel cyalhus pro vino) giss to 5 ; j. A thimbleful ( clypeola metallica pro digitis ) a teaspoonful. A cubic inch of water weighs 252-456 grs. A cubic foot of water weighs 62-3206 lbs. (av.) i A fluid ounce of water contains 1-73298 cubic inches.! A troy ounce .... 1-9013214 do. 2. French Decimal Measures of Volume. Names Eq. in Litres. Eq. in Cubic In. Measure. Millilitre. 0-001 0-06112 Centilitre. 0-01 0-61120 Decilitre. 0-1 6-11208 Gallons. Pints. Litre. 1- 61-12070 0 1-76377 Decalitre. 10- 611-20792 = s. 1-4464 Hectolitre.• 100- 6112-07920 = 22 0-2640 Kilolitre. 1000- 61120-79208 220-47 Myriolitre. 10000- 611207 92080 = 2204-71 Remarks. The standard unit in the above table is the litre, or the cube of the one-tenth of a metre. The cubic inch is calculated at 252-5 grs. of water at 62° F. *** The French centiare contains 1 square metre ; the are, 100 do.; the hectare, 10,000 do. +.(.+ The capacity of solids and aeriform fluids is taken in cubic inches, or feet, in England. In France, the stere, or metre, cube, equal to 35-31658 English cubic feet, is the standard unit. MECHLOIC ACID. This name has been given by Couerbe to the crystalline mass obtained by passing chlorine gas over fused meconine. It is purified by removing the chlorine by oxide of silver. Before being purified, blood red; when pure, white crystals, strongly acid. MECONIC ACID. Syn. Acidum meconi- cum, ( Fat ., from unictav, a poppy.) A peculiar acid discovered in opium. Prep. Dissolve pure meconiate of potassa 1 part, in 21 parts of hot water, add 3 parts of strong muriatic acid, and mix well. Acid meconate of potassa is deposited as the solution cools, which being treated a second time in the same way, yields pure meconic acid. Meconate of lime may be substituted for the pot¬ ash salt. Its purity may be ascertained by its leaving no residue when heated in a platinum or glass capsule. Remarks. Meconic acid forms beautiful pearly scales, possessing a sour astringent taste, and is soluble in water and alcohol. Its solution is de¬ composed by boiling, and by animal charcoal. At a heat of 248° it is decomposed, and pyromeconic acid formed along with other products. It is characterized by—1. Precipitating the sesquisalts of iron red, and the color not being destroyed by the action of corrosive sublimate.—2. Precipitating a weak solution of ammonio-sulphate of copper green .—3. With acetate of lead, nitrate of silver, and chloride of barium, it gives white precipitates._ 4. It is not reddened by chloride of gold. The above precipitates are all mecoriates of the given bases. Meconate of Lime is obtained by heatino- a solution of chloride of calcium with an infusion of opium made with cold water, and collecting the precipitate. By dissolving 1 part of this impure salt in a mixture of 20 parts of water, and 3 parts of strong muriatic acid at near 212°, silvery crys¬ tals of monobasic meconate of lime will be depos¬ ited as the liquid cools. (Gregory.) The meco-' nate of potassa may be prepared by direct solution! of the base in the impure acid obtained from me-; conate of lime till the liquor turns green, heat be-; ing applied, when the salt crystallizes out as the; liquid cools; it may be purified by pressure, and; recrystallization. MECONINE, (from pokwv, a poppy.) A white crystalline, odorless solid, discovered by Couerbe I in opium. It remains in solution when an aqueous infusion of opium is precipitated by ammonia. It may be obtained by evaporation, and may be puri¬ fied by alternate solution in alcohol, water, and ether. It forms white prisms. It is distinguished from codeia and morphia by the absence of alka¬ line properties, and also from the latter by its fusi¬ bility, its greater solubility in water, and not being ; turned blue by the sesquisalts of iron. Chlorine • gas passed over fused meconine turns it blood red. Neither meconine nor meconic acid appears to ex- j ercise any important physiological action on the human frame. MEDALS, and similar objects are very conve¬ niently and accurately copied by electricity, (see Electrotype,) but still more quickly by the fol¬ lowing means:—Reduce recently-precipitated and well-washed oxide of copper by means of hydrogen passed over it at a gentle heat; the operation be¬ ing conducted in a glkss tube, the one end being left partially open to permit of the escape of the newly-formed water. The process should be con¬ tinued till the oxide be wholly decomposed, and the powder assumes a fine copper-red color, when it must be immediately removed, and kept in a well- stoppered bottle. For use, the medal is placed on j a layer of smooth sand, at the bottom a small white iron cylinder, and the sifted copper powder poured on to the depth of about 10 or 12 lines, and then gently compressed with a massive iron cylin¬ der, after which the whole must be placed on an anvil, and struck with a heavy hammer till the j powder is no farther compressible. The newly- formed cast is then removed from the cylinder, j and heated to a red-white heat in a small copper box, well luted with clay to exclude the air, after which the whole is left to cool. A solid copper medal is thus very quickly obtained. The re¬ cently reduced oxides of other metals may be sub¬ stituted for copper. G. Osann, the discoverer of MEL 421 MER iis method, succeeded well with copper, silver, id lead, which were the only ones he tried. (Bib- ithfcque Universelle de Genbve, No. 82.) MEDECINE NOIR. A celebrated French istrum, consisting of a mixture of tamarinds, man- a, glauber salts, and senna. MEDULLIN. The porous pith of the sun- ower. It is soluble in nitric acid. (Dr. John.) MEERSCHAUM, ( Ger.,foam of the sea.) Syn. Icume de Mer ; Magnesie carbonatee silici- ere, (Fr.) A silicated magnesia mineral. The nest qualities are found in Greece and Turkey. is used by the Tartars for washing linen. Its rincipal consumption is, however, in the manu- icture of tobacco-pipes. The Germans prepare leir pipes for sale by first soaking them in tallow, len in white wax, and finally polishing them with tavegrass. Genuine meerschaum pipes are dis- nguished from mock ones by the beautiful brown olor\vhich they assume after being smoked for ime time. MEGGELLUP. Syn. Magilp. Prep. Mastich amish 1 lb.; pale drying oil 2 lbs.; mix. Used y painters to apply their glazings with. It may e thinned by adding turpentine. Artists often ary the proportions according to their work. MELAM. A white insoluble powder discover- d by Liebig. It is prepared by fusing sulpho- yanide of ammonia, or a mixture of 2 parts of al ammoniac, and 1 part of sulphocyanide of po- assium. The residuum in the retort, after being .•ashed with water, is melam. MELAMINE. A basic substance discovered y Liebig. It is prepared by dissolving melam in mixture of hydrate of potassa 1 part, and water 0 parts, evaporating till crystalline scales begin o form, and slowly cooling. The resulting crys- als must be purified by re-solution and recrystal- ization. Yellow transparent crystals, soluble in tot water. It combines with the acids, and forms rystallizable acidulous salts. MELAMPYRINE. A tasteless, neutral, crys- allizable substance, extracted by Hiinefeldt from he melampyrum nemorosum. MELANGALLIC ACID. Syn. Metagallic Void. Obtained by distilling tannic acid by a [nick fire till it froths, melts, and becomes black tnd solid, then dissolving in an alkali, filtering, tnd precipitating by an acid. A black powder. MELANIC ACID. A black powder discover¬ ed by Piria, and formed when saliculite of potassa s exposed to the air till it turns black. In this fate the mass consists of acetic and melanic icids. MELASSIC ACID. Prep. Pour a hot satu¬ rated solution of baryta, or caustic potassa or soda, >n melted grape sugar, dissolve, and continue the leat till the mixture turns deep brown, then precip¬ itate with an excess of muriatic acid, and wash :he resulting black powder, first with dilute muri¬ atic acid, and then with water. MELLITIC ACID. Discovered by Klaproth in melilite or honey stone. It may be obtained by boiling the powdered stone in 70 times its weight of water, filtering, evaporating, and crystallizing. It forms salts with the bases termed melilates. MELLON. A compound of carbon and nitro¬ gen, discovered by Liebig. It remains at the bot¬ tom of the retort, under the form of a yellow pow¬ der, when bisulphocyanide of mercury is exposed to heat. It may in like manner be obtained by exposing melam, ammeline, ammelide, or dry sul- phocyanogen to a red heat. It is insoluble in al¬ cohol, water, and dilute acids. It is decomposed by concentrated acids, alkalis, and a strong red heat. MELTING-BAG. (Dr. Breslau.) Prep. Iodide of potassium 10 grammes ; sal ammoniac 80 gram¬ mes ; dry, reduce each separately to fine powder; mix by trituration, and enclose them in a small bag. As a resolvent to indolent tumors. It should be worn on the part for some time. MENISPERMIC ACID. Boullay has applied this name to a crystalline substance found in coc- culus indicus. MENISPERMINE. Syn. Menispermia, Me- nispermina. A neutral basic substance discovered by Pelletier and Couerbe in cocculus indicus. It may be obtained by the action of alcohol. It is insoluble in water. P aramenispermine is another similar substance, but differs from the preceding by not forming salts with the acids. Neither of the above exercise any marked physiological ac¬ tion. MERCAPTAN, (from its energetic action on mercury.) Syn. Hydrosulphuret of Sulpiiuret of Ethule. An ethereal liquid, smelling strongly of garlic, discovered by Zeise. Prep. Saturate liquor of potassa, sp. gr. 1*28, with sulphurated hy¬ drogen, then mix it with a solution of the same density of sulphovinate of lime. The distilled liquid must be digested, first on a little chloride of cal¬ cium, and then agitated and rectified with a little red oxide of mercury. MERCURY. Syn. Quicksilver. Quik. Hy- DRARGYRUS. MERCURIUS. ARGENTUM VIVUM. AqUA Argentea. Aqua Metallorum. Hydrargyrum, (P. L. E. and D.) Mercure, Mercure codlant, VlF-ARGENT, (FY.) QuECKSILBER, ( Ger .) 'Xdpap yvpos, "Apyvpos xvritf, (Gr.) A liquid metal having a tin white color. Mercury was known to the an¬ cients. It is mentioned by Aristotle, Theophras¬ tus, Pliny, and Dioscorides, but it is not alluded to, either in the Old Testament or in the writings of Herodotus. The principal sources of this metal at the present time are the mines of Idria, in Car- niola, and Almaden, in Spain, where it exists un¬ der the form of cinnabar, from which the pure metal is obtained by distilling that ore with lime or iron filings in iron retorts, by which the sulphur it contains is seized and retained, while the mercury rises in the state of vapor, and is condensed in suitable receivers. Quicksilver is imported in cy¬ lindrical iron bottles, containing from i cwt. to 1 cwt. each. An importation of quicksilver was re¬ cently made from China. Prep. Mercury, as imported, is usually very pure. The Dublin College orders it to be pre¬ pared for medical purposes by putting 6 parts in¬ to a retort and distilling off four parts. 'I he whole of the mercury may, however, be safely drawn over. A strong earthenware or iron retort, with a low neck or tube dipping into a basin of water, may be used for this purpose. One of the quickest and best means of purifying mercury is to agitate it with a concentrated solution of nitrate of mercury, at a heat of 104° F. Prop. Sp. gr. about 13 G ; freezes and crys- MER 422 MER tallizes at —39° Fahr ; when solid it is ductile, malleable, and tenacious ; boils at 662° Fahr.; but volatilizes slowly at the ordinary temperature of the atmosphere, and when mixed with water at from 140° to 160°, it is volatilized in considerable quantities. (Stromeyer.) It unites with oxygen, forming two oxides ; and with chlorine, forming calomel and corrosive sublimate ; with the metals it forms amalgams. Its oxides form salts with the acids. The only acids that act on metallic mercury are the sulphuric and nitric ; but for this purpose the former must be heated. Uses. Mercury is applied to various purposes in the arts ; as the amalgamation of gold and silver, wash gilding, the silvering of looking-glasses, the manufacture of barometers and thermometers, and in the preparation of several valuable medi¬ cines. In its metallic state it appears to be inert when swallowed, unless there be much acidity in the alimentary canal ; its salts are, however, all of them more or less poisonous. Pur. It is totally dissipated by heat, and dis¬ solved by diluted nitric acid, but is insoluble in boiling muriatic acid. The acid poured off, and allowed to cool, is neither colored, nor yields a precipitate with sulphureted hydrogen ; sp. gr. 13 - 5. (P. L.) “ A globule moved about on a sheet of paper yields no trail; pure sulphuric acid agitated with it (in the cold) evaporates when heated, without leaving any residuum.” (P. E.) Tests. 1. Metallic mercury may be detected by its volatility, and when in a finely-divided or pulverulent state, by the microscope, or by stain- ing a piece of copper white when rubbed on it, or when heated beneath it.—2. Solutions of the persalts of mercury yield—with caustic alkalis, yellowish or red precipitates—with alkaline car¬ bonates, a brick-red one—with iodide of potassium, a scarlet one.—3. The protosalts of mercury yield a gray or black precipitate with alkalis,—a yellowish or greenish-yellow one with iodide of potassium,—a white one with muriate of soda.—4. The salts of mercury are all volatilized at a dull red heat—give a white precipitate with prussiate of potash,—a black one with sulphureted hydrogen and hydrosulphurets,—an orange yellow one with gallic acid, and—with a plate of polished copper, a white coat of metallic mercury. Solid bodies may be tested by treating them with nitric acid, evaporating, redissolving in water, and then pro¬ ceeding as above. MERCURY, ACETATE. Syn. Hydrargyri Acetas, (P. D.) Do. Acetjs. Prep■ I. (P D ) Mercury 9 parts; diluted nitric acid 11 parts- dissolve, then add it to a boiling solution of acetate of potash 9 parts, dissolved in water 100 parts, and acidulated with distilled vinegar • filter while hot, let it cool, and wash and dry the crystals that are deposited. II. (P. L. 1788.) Dissolve protoxide of mer¬ cury in strong acetic acid, concentrate so that crystals may form as it cools. Remarks. The above is the protacetat.e of mer¬ cury,— the peracetate is formed by dissolving the red oxide in strong acetic acid, they both form white scales: said to be one of the mildest of the mercurials. Dose. 1 gr. night and morning, gradually increased. The peracetate is the active ingredient in the celebrated Keyser’s pills. (Robi- quet.) A lotion is made with 3j of the protacetatj to a pint of water ; and an ointment is prepare by dissolving 2 or 3 scruples in an ounce of oliv oil. (Pereira.) MERCURY, BROMIDES OF. The protc[ bromide (hydrargyri bromidum) is a white in soluble powder, obtained by precipitating a soli) tion of protonitrate of mercury by bromide c potassium. The bibromide (hydrargyri bibromi dum) is formed by dissolving peroxide of mereur in hvdrobromic acid. MERCURY, CHLORIDES OF. Prep. ]| (Chloride of Mercury. Mercurius dulcis. Hy drargyrum Muriaticum mite. Drago Mitigalm Aquila alba. Manna Metallorum. Panchyma gogum minerale. Calomelas, P. E. and D.) Sei Calomel. II. ( Bichloride of Mercury. Perchloride oj\ do. Oxymuriate of do. Corrosive muriate ojl do. Chloride of do. ? Muriate of do. ? Hy drochlorate of do. ? Corrosive Sublimate. WAiti Mercury. Mercurius Corrosivus Sublimatus P. L. 1720, 1745. Hy dr ar gyrus Muriatus, P; L. 1788. Hydrargyri Oxymurias, P. L. 1809j 1824. Hydrargyri Bichloridum, P. L. 1836 Sublimatus Corrosivus, P. E. Hydrargyri Murias Corrosivus, P. D. Hydrargyri Marias ?[ Do. Hydrochloras ? Acidum Chloro-hydrargy-' ricum. Deuto-Chlorure de mercure; Muriate de mercure corrosif, Fr. Doppelt-chloric Queck- silber; Aetzendes quecksilber sublimat, Ger.) Prep. 1. (P. L.) Mercury lb. ij; sulphuric acid lb. iij; boil together in an iron pot to dryness, and | when cold, triturate in a mortar with common' salt (dry) lb. iss ; then sublime with a heat gradu-i ally raised. The Edinburgh form is similar. 2. (P. D.) Persulphate of mercury 5 parts; dried muriate of soda 2 parts; triturate and sub-: lime as above. Remark. The solution of the mercury is usually: made in an iron pot set in a furnace under al chimney to carry off the fumes; and the sublima-: tion is conducted in an earthen alembic placed in a sand bath; or in an iron pot, covered with a semispherical earthen head. Corrosive sublimate may also be made by the direct solution of the red oxide in muriatic acid, or by bringing its con¬ stituents together in the state of vapor. The latter plan has been recently patented. Prop., Uses, «J-c. The corrosive sublimate of commerce occurs in semitransparent white masses. It possesses a strong coppery taste; is soluble in about 19 parts of cold and 3 parts of boiling water, and in 7 parts of cold and 3^ parts of boiling al-: cohol. It is also very soluble in ether. The ad¬ dition of muriatic acid, sal ammoniac, or camphor, increases its solubility in all these menstrua. It is decomposed by contact with metals, and in solution by various organic substances, and by ex- j posure to light. Dose. § to 1 gr. twice a day. It acts quickly, but (it is said) not permanently, i It is also used externally as a lotion in some skin diseases. It is given in pills or solution. It is \ powerfully poisonous. Pur. “ It sublimes entirely by heat; and its j powder is completely and easily soluble in sul- ! phuric ether.” (P. E.) “ The yellow or red j powder precipitated from its aqueous solution by potash or lime water, emits oxygen by heat, and MER 423 MER runs into globules of mercury. It is totally solu¬ ble in water.” (P. L.) Tests. 1. Mixed with potash and heated in a glass tube over a spirit-lamp, metallic mercury sublimes and condenses in globules on the cooler portion of the tube.—2. Lime water and the alkaline carbonates occasion a brick-red precipi¬ tate in its solution.—3. Pure alkalis an orange or red one.—4. Iodide of potassium a scarlet one.—5. Sulphureted hydrogen and hydrosulphates a black one.—6. Prussiate of potash a white one. Pro¬ tochloride of tin a white one, changing into a grayish powder or minute mercurial globules.—7. The alkaline bicarbonates either do not disturb the solution, or only cause a slight degree of opalescence.—8. Drop the suspected solution on a clean piece of gold or copper, (as a coin,) and apply a bright key, so that it may at once touch the edge of the coin and the solution, when a hydro-electric current will be produced, and a white spot of reduced mercury will appear on the surface of the metal. (See Engraving.) a. A coin. b . Drop of suspected solution, e. A bright key. *#* The preceding tests determine the substance examined to be a persalt of mercury ; but by fil¬ tering the solution, acidulating with dilute nitric acid, and testing with nitrate of silver, we may readily ascertain whether it contained chlorine. If a cloudy white precipitate be formed, and this precipitate be soluble in ammonia water, but insol¬ uble in nitric acid, corrosive sublimate was present in the original compound. Ant. White of egg, hydrated protosulphuret of iron, and gluten, are all powerful antidotes. White of egg has proved efficacious in numerous cases. (Christison, Ure, Thdnard, &c.) It requires the white of one egg to decompose 4 grains of corro¬ sive sublimate. (Peschier.) The recently precip¬ itated protosulphuret of iron is, however, according to M. Mialhe, the antidote par excellence, not only to corrosive sublimate, but to the salts of lead and copper. The gluten of wheat has also been rec¬ ommended, (Taddei,) or what is equally effica¬ cious, wheat flour mixed up with water. When any of the above are not at hand, copious draughts of milk may be substituted. Iron filings have been occasionally used as an antidote. All these sub¬ stances should be taken in considerable quantities, and the dose should be frequently repeated. Vom¬ iting should in all cases be induced, to remove, if possible, the poisonous matter from the stomach. MERCURY, FULMINATING. Syn. Ful¬ minate. Fulminate of Protoxide of Mercury Fulminate of Mercury. Prep. I. (Howard.) Mercury 1 part; nitric acid (1-3G) 12 parts; dis¬ solve, and pour the solution gradually and cau¬ tiously into alcohol of 80 to 85g, 11 parts ; a gentle heat being applied ; cool, filter, dissolve in boiling 1 water, anil again filter ; as the solution cools, crys- | tals of fulminate are deposited. II. (Berzelius.) Mercury 1 part; nitric acid (1-375) 12 parts ; dissolve, add to this solution al¬ cohol (0-850) 16-3 parts, (at intervals ;) apply heat till the effervescence and cloud of gas disappear, adding gradually on the action becoming violent 16-3 parts more of alcohol. Product. 112g of the mercury employed. III. (Ure.) a. Mercury 100 parts ; nitric acid (sp. gr. 1-4) 1000 parts, (or 740 by measure ;) dis¬ solve by a gentle heat, and when the solution has acquired the temperature of 130° F., slowly pour it through a glass funnel tube into alcohol (sp. gr. 0-830) 830 parts, (or 1000 by measure;) as soon as the effervescence is over, and white fumes cease to be evolved, filter through double paper, wash with cold water, and dry by steam, (not above 212°,) or hot water. The fulminate is then to be packed in 100 gr. paper parcels, and these stored in a tight box or corked bottle. Product. 130§ of the weight of mercury employed. b. Quicksilver 1 oz.; nitric acid (1-4) 7£ oz., (fluid ;) alcohol (0-830) 10 oz., (fluid.) Proceed as last. Remarks. Dr. Ure’s form is not only the cheap¬ est but the best. That of Berzelius is more ex¬ pensive and dangerous. There is also “ no little hazard in pouring the alcohol into the nitric solu¬ tion ; for at each effusion one explosive blast takes place ; whereas, by pouring the solution into the alcohol, as originally enjoined by the Hon. Mr. Howard, the inventor, no danger whatever is in¬ curred.” (Ure.) This preparation is used for pri¬ ming the copper percussion caps for fowling-pieces, muskets, &c. Dr. Ure, in his first report to the Board of Ordnance, recommended the use of a spirituous solution of gum sandarach, as the best substance for diluting the fulminate, and fixing it in the caps; but in a subsequent report to the same board, he states that a solution of mastich in spirit is to be preferred. Less than $ gr. of the fulminate is sufficient for each cap. The French use a mix¬ ture of fulminate 10 parts, and gunpowder 6 parts, made into a dough with water, by grinding them on a smooth marble table with a wooden muller. 2£ lbs. are employed to charge upwards of 40,000 of the French caps. %* The fulminate should only be dried in small parcels at a time, and those should be placed at a distance from each other. The dreadful explosion at Apothecaries’ Hall, by which Mr. Hennel, a talented chemist, lost his life, was occasioned by the spontaneous detonation of fulminating mer¬ cury. (Seethe article Fulminates, in Ure’s Diet, of Arts, &c., which is the most practical and val¬ uable paper on this subject in our language.) MERCURY, IODIDES OF. Prep. I. (Io¬ dide of mercury. Protiodide of do. loduret of do. Hydrargyri iodidum, P. L. Do. ioduretum. Proto-iodure de mercure, Fr. Quecksilber iodure , Ger.) 1. (P. L.) Mercury yj; iodine 3v; alco¬ hol q. s.; triturate together ; dry in the dark, and keep it in a ivell-stoppered bottle, (in the shade.) (See Biniodide of Mercury.) 2. Precipitate a solution of protonitrate of mer¬ cury by another of iodide of potassium ; wash and dry in the shade. Both the above are greenish yellow powders, soluble in ether. Dose, jj to 1 gr. and upwards in pills, in scrofula, &c. It is also used externally. It is very poisonous. MER 424 MER II. ( Biniodide of mercury. Deutiodide of do. Red iodide of do. Hydrargyri biniodidurn, P. L. & E. Deuto-iodure de mercure, Fr. Dop- pelt iodi-quecksilber, Ger.) Prep. 1. (P. L.) Mercury ; iodine 3x ; alcohol q. s., (2 to 3 drs.;) triturate till the globules of mercury disappear, and the mixture assumes a scarlet color, then dry in the shade, and place it in a well-stoppered vessel. 2. (P. E.) Mercury §ij; iodine ^iss; spirit q. s.; triturate together as last, and dissolve the product in concentrated solution of muriate of soda 1 gal¬ lon, by brisk ebullition, filter while boiling hot, and wash and dry the crystals that are deposited as the solution cools. 3. Precipitate a solution of corrosive sublimate, or pernitrate of mercury, by another of iodide of potassium, avoiding excess of either precipitant; wash and dry as before. Remarks. The last is the more convenient pro¬ cess ; but the Edinburgh form gives the most sightly preparation. When large quantities of mercury and iodine are triturated together, how¬ ever carefully, so much heat is evolved that a con¬ siderable portion of the iodine is volatilized, and the operator nearly suffocated with the fumes, by which means the proportions of the ingredients be¬ come altered, and the color of the product is con¬ sequently inferior. This method should therefore be only adopted on the small scale. It is a bright scarlet powder, soluble in alcohol, and in several of the iodides and chlorides. Dose. One-sixteenth to i gr., dissolved in alcohol, or made into a pill, in scrofula, syphilis, &,c. It is also used externally. III. ( Sesquiodide .) The bright yellow powder that forms when a mixed solution of protonitrate and pernitrate of mercury (the latter in excess) is precipitated by another of iodide of potassium. The precipitate should be purified by digestion in a concentrated solution of common salt, and then washed and dried. MERCURY, IODURETED BICHLORIDE OF. Syn. Hydrargyri Bichloridum ioddretum. Prep. (Lassaigne.) Add a solution of corrosive sublimate to an alcoholic solution of iodine till the color disappears, gently evaporate, and crystallize. MERCURY, IODO-BICHLORIDE OF. Syn. Hydrargyri iodo-bichloridum. Prep. (Boullay.) Dissolve biniodide of mercury in a solution of cor¬ rosive sublimate, and crystallize. *** Both the above preparations possess considerable remedial powers in certain complaints, but their precise ac¬ tion and doses have not yet been determined. MERCURY, NITRATES OF. Prep. I. (jP; otonitrate of mercury.) Digest mercury, in excess, in nitric acid diluted with 4 times its weight of water until the acid is saturated, evaporate and crystallize, leaving a globule of mercury in the liquid. By re-solution in water acidulated with nitric acid and spontaneous evaporation, the salt may be obtained perfectly pure. II. ( Pernitrate of mercury.) By dissolving mercury in nitric acid in excess, by a gentle heat, and allowing the solution to cool slowly, prismatic crystals of this salt are obtained. III. (Subnitrate of mercury. Dinitrate of do. Hydrargyri subnitras.) Prepared by saturating nitric acid with mercury by heat, and then throw¬ ing the solution into water, and collecting and dry¬ ing the precipitate. It is also formed when the crystallized pernitrate of mercury is put into hot water. Remarks. This preparation is a yellow powder, but the shade varies according to the heat of the water employed to effect the precipitation. It is largely sold by a certain metropolitan wholesale! drug house, at an exorbitant price, and is recom¬ mended for the extemporaneous preparation of the ointment of nitrate of mercury, according to the ■ formula on the following label which accompanies each bottle :—“ Hydrarg. subnitras. Two scru¬ ples of the subnitrate of mercury mixed with one ounce of simple cerate, make the ung. hydrarg. nitrat. of the London Pharmacopoeia.” The difference, however, between such a prep- j aration, and the ointment of the college, must be [ very evident, not only as to its appearance, smell, 1 and general properties, but also as to its actual strength, arguing, merely, from the weight of the metal contained in each. In the one, the mercu¬ ry is combined with a large excess of nitric acid,— in the other, the mercury exists in the state of a subsalt. In fact, this newly-invented unguentum hydrargyri nitratis, P. L. (?) possesses neither the quantity of mercury, nor of nitric acid, employed in the preparation of the latter, besides wanting many of its most sensible and valuable properties, i (Cooley, Chem., iv. 374.) MERCURY, OXIDES OF. Prep. I. ( Oxide of Mercury. Protoxide of do. Suboxide of do. Black oxide of do. Gray do. do. Ash do. do. j Pulvis Hydrargyri Cinereus. Hydrargyri Oxy- ' dum Cinereum, P. L. 1809 and 1824. Hydrar¬ gyri Oxydum, P. L. 1836. Hydrargyri Oxydum Nigrum, P. D. Oxide gris de Mercure, Fr. Schwarzes gesauertes Quecksilber, Ger.) 1. (P. L.) Calomel 1 lime water 1 gallon ; mix, agitate well, decant the clear after subsidence, wash with distilled water, drain, and dry ; wrapped in bibulous paper, in the air. 2. (P. D.) Sublimed calomel 1 part; water of caustic potash 4 parts ; triturate together, wash and dry as above. 3. (Donovan and Liebig.) Briskly triturate calo¬ mel in a mortar with pure potassa in excess ; wash with cold water, and dry in the shade. Remarks. The above oxide is a very dark gray or black powder, rapidly suffering decomposition when exposed to light, becoming olive colored, from a portion being resolved into metallic mercury and binoxide. When it has a gray color (as that of the shops usually has) it contains undecomposed calomel. The beautiful blue- black or dark slate- blue powder prepared by decomposing calomel with liquor of ammonia, or a mixture of the liquors of ammonia and potassa, as recommended by Mr. Tyson in the Pharmaceutical Journal, is not pure protoxide of mercury, but a mixture of that oxide in variable proportions with proto-ammonio-chloride of mercury, and possesses much more power than the pure oxide. Pure protoxide of mercury, “ digested for a short time in dilute muriatic acid, remains undissolved, and the filtered liquor is not affected by solution of potassa or by oxalate of am¬ monia. It is totally soluble in acetic acid, and entirely dissipated by heat.” (P. L.) As a medi¬ cine, pure protoxide of mercury is one of the mild¬ est of the mercurials, and is used both internally MER 425 MER and externally, but chiefly as a fumigant, or made into an ointment. Dose. % gr. to 3 grs. twice a day. II. (Binoxide of Mercury. Deutoxide of do. Peroxide of do. Red oxide of do.) Prep. 1. By precipitation. (Hydrargyri Oxydum Ru¬ brum, P. L. 1824. Hydrargyri Binoxydum, P. L. 1836.) Bichloride of mercury §iv ; water 6 pints ; dissolve and precipitate with liquor of po- tassa f^xxviij; decant, drain, wash in distilled water, and dry by a gentle heat. (P. L.) Remarks. Binoxide of mercury prepared as above has a bright orange red color, and usually contains a little combined water ; hence its readier solubility in acids than the oxide prepared by heat. { “ When heated sufficiently, it yields oxygen, and the mercury either runs into globules, or is totally dissipated. It is entirely soluble in muriatic acid.” (P. L.) The preparation of the shops has fre¬ quently a brick-red color, arising from too little alkali being used. In medicine, binoxide of mer¬ cury is occasionally used as an escharotic, either in powder or made into an ointment. Dose. To I induce salivation, i gr. to 1 gr., combined with j opium. 2. Bv calcination. ( Red precipitate per se. Calcined Mercury. Coagulated do. Oxide de Mercure rouge par le feu, Fr. Rothes Queck- silber oxyd, Ger. Mercurius prcecipitatus per se. Mercurius calcinatus, P. L. 1745. Hydrargyrus ! calcinatus, P. L. 1788. Hydrargyri Oxydum Rubrum, P. D. and P. L. 1809 and 1824.) Place mercury in a glass vessel having a narrow mouth and a broad bottom, and expose it to a heat of about 600° F., until it is converted into red scales. Remarks. The above process is very tedious and unsatisfactory, as it requires considerable at¬ tention, and generally occupies several weeks to complete it. The product has the form of small brilliant scales of a ruby red color. 3. By calcination of Nitratf. of Mercury. j {Nitric oxide of Mercury. Red precipitate. Red precipitated Mercury. Mercurius prcecipitatus ruber. Do. do. Corrosivus, P. L. 1720. Mercu¬ rius corrosions ruber, P. L. 1745. Hydrar gyrus Nitratus Ruber, P. L. 1788. Hydrargyri Nitri- co-oxydum, P. L. 1809, 1824, 1836. Hydrargy¬ rum oxydum Rubrum, P. E. Do. do. Nitricum, P. D. Oxyde Mercure rouge, par I'Acide Ni- trique, Fr. Riither prdcipitatat, Ger.) Prep. (P. L.) Mercury lb. iij ; nitric acid lb. iss ; distilled water 2 pints ; mix, dissolve by heat, evaporate to I dryness, pow'der, and calcine in a shallow vessel, with a gradually-increased heat, until red vapors cease to arise. Remarks. The processes of the P. E. and D. are similar, except that the Dublin College directs the evaporation and calcination to be performed in the same vessel, without powdering or stirring the mass. The latter process is said by Mr Barker to yield the finest-colored product ; but Mr. Brande states, that “the nitrate requires to be constantly stirred during the process, which is usually per¬ formed in a cast-iron pot.” (Manual of Chem.) On the large scale the evaporation is generally conducted in a shallow earthen dish, and as soon as the mass becomes dry, a second dish is inverted over it, and the calcination continued without dis¬ turbance until the process is concluded. r l he heat 54 of a sand-bath is employed. 100 lbs. of mercury and 48 lbs. of nitric acid, sp. gr. 1-48, yield 112 lbs. of red precipitate. (Brande.) Prop., Uses, which are metaphosphates. The metaphosphate of soda is formed when pyrophosphate of soda is heated to low redness. It is deliquescent. METHEGLIN. (From meth, Ger., mead.) Syn. IIydromel vinosum. Prep. Honey 1 cwt.; i water 24 gallons ; mix in a cask, and stir daily ; until dissolved, then add yeast 1 pint, and hops 1 lb., previously boiled in water 1 gallon, along with water sufficient to make the whole 1 barrel; mix well, and ferment. Contains on the average about i 7 to 8§ of alcohol. Mead and metheglin are fre- ! quently confounded together. METHIONIC ACID. A sour liquid, obtained from methionate of baryta, in the same way as isethionic acid is from isetbionate of baryta. METHIONATE OF BARYTA. Prep. Satu¬ rate ether with anhydrous sulphuric acid, at the ordinary temperature of the atmosphere, dilute with water, neutralize with carbonate of baryta, and when nearly about to crystallize add an equal bulk of alcohol ; methionate of baryta will be pre¬ cipitated, and may be purified by re-solution and crystallization. Resembles chlorate of potash, and is soluble in water. METHULE. The hypothetical radical of py- roxilic spirit. Iodide, chloride, bromide, fluoride, and sulphuret of methule have been formed. (See 1 Pyroxilic Spirit.) METHULE, OXIDE OF. Syn. Hydrate of Methyline. Methylic Ether. Prep. Distil a mixture of equal volumes of pyroxilic spirit and j oil of vitriol, and pass the evolved vapors first through milk of lime, and then through a series of Woolf's bottles, containing water. The water MIL 427 MIN must then be gently heated, and the gas collected over mercury. It may be dried and deprived of undecomposed pyroxilic spirit by pure potassa. Water absorbs 37 times its volume of this gas. When this gas is brought into contact with the va¬ por of anhydrous sulphuric acid, it unites with the latter, forming sulphate of metkule. METHYLAL. A peculiar ethereal liquid ob¬ tained along with other products by distilling a mixture of pyroxilic spirit, water, oil of vitriol, and manganese. METHYLENE. A peculiar liquid hydrocar¬ bon, obtained from pyroxilic spirit. MICROCOSMIC SALT. Prep. Mix equal parts of phosphate of soda, and phosphate of am¬ monia in solution, evaporate and crystallize. A slight excess of phosphate of ammonia aids the crystallization. Used in blowpipe assays. MICROSCOPE. The use of a brilliant port¬ fire has been lately adopted with considerable suc¬ cess as a substitute for the lime-light of the oxy- hydrogen microscope. A clear and powerful light may be thus produced at very little expense and trouble. A single microscope may be very easily obtained by piercing a small round hole in a slip of metal, and introducing into it a drop of water, which will immediately assume a globular form on each side of the metal, and possess considerable magnifying power. The crystalline lens of the eye of a minnow may also be used. MILK. Syn. Lac, ( Lat .) Lait, (Fr.) Milch, (Ger.) The value of milk as an article of food is suffi¬ ciently evident from its being alone sufficient to sup¬ port and increase the growth of the young of every species of mammalia ; at once supplying materials for the formation of the osseous, fleshy, and liquid portions of the body. Cow’s milk, of average quality, contains from 10 to 12$ of solid matter when evaporated'to dryness by steam heat, and has the mean sp. gr. 1-030 ; while that of the skimmed milk is about 1-035 ; and of the cream 1-0244. (Ure.) The average cream of cow’s milk contains 4-5$ of butter, 3-5$ of curd, and 92$ of whey. (Berzelius.) The skimmed milk consists of water 92-9$, curd 2-8$, sugar of milk 3 - 5$, lac¬ tic acid, lactate of potash, and a trace of lactate of iron 0-6$, muriate and phosphate of potash and earthy phosphates (lime) 0-2$. (Berzelius.) Milk may be preserved in stout well-corked and wired bottles by heating them to the boiling point in a water-bath, by which the small quantity of enclosed air becomes decomposed. Milk, or green gooseberries, or peas, thus treated, will keep for 2 years. Some persons add a few grains of calcined magnesia to each bottle of milk before corking it. (See Cows, Cream, Dairy, Cheese, &c.) *«* Milk should not be kept in lead or zinc ves¬ sels, as it speedily dissolves a portion of those metals. MILK, ELEPHANT’S. Syn. Urine d’Ele- riUNT. Prep. Gum benzoin 2 oz. ; rectified spir¬ its of wine I pint; dissolve ; add boiling water 2J pints, agitate for 5 minutes in a strong corked bot¬ tle, and when cold, strain, and add lump sugar 1* lb. MILK OF ROSES. Syn. Lac Ros.e. Prep. I. (English.) a. Liquor of potassa, oil ot almonds, and hot water, of each 1 oz.; agitate till perfectly mixed ; then add rose water 3 oz.; and again agi¬ tate well.— b. To the last add orange-flower water i oz.— c. To either the first or second add essence of bergamot 1 dr.— d. Blanched Jordan almonds 4 oz.; oil of almonds, Castile soap, and white wax, of each \ oz.; spermaceti 1 dr.; make an emul¬ sion with rose water 1^ lb.; strain, and add oil of lavender 15 drops, dissolved in rectified spirit 8 oz. ; mix. This keeps well.—e. Either of the last may be diversified by adding a little tincture of benzoin, or bitter almonds, or by substituting elder-flower water for rose water. II. (French.) Rose water 1 quart; tinctures of benzoin and storax, of each 1 oz.; spirit of roses i oz.; rectified spirit 2 oz.; mix. III. (German.) Solution of diacetate of lead (P. L.) and spirits of lavender, of each 1 oz. ; rose water 6 oz.; soft water 1 pint; mix. Remarks. All the above are used as cosmetic washes. MINCE MEAT. (In Cookery.) Prep. Stoned raisins, currants, sugar, and suet, of each 2 lbs.; sultana raisins, boiled beef, (lean and tender,) of each 1 lb.; apples 4 lbs. ; juice of 2 lemons; the rind of one lemon chopped very fine ; mixed spice \ lb.; candied citron and lemon peel, of each 2 oz.; brandy a glass or two; chop the whole very fine. It may be varied by adding other spice or flavor¬ ing, and the addition of eggs, or the substitution of chopped fowl or veal for beef, according to fancy. MINERAL MARMORATUM. I. Anhy¬ drous phosphoric acid 48 grs.; pure caustic lime 52 grs.; both finely pulverized ; mix rapidly in a mortar. *#* This powder soon becomes moist; it must therefore be brought as quickly as possible into the cavity of the tooth, which has been cleaned and dried ; the powder is to be well pressed into the cavity, smoothed off, and moistened on its surface. It is white and durable, and soon acquires great hardness. In its composition it resembles the nat¬ ural earthy matter of the teeth. (Lancet.) II. Mix a little finely-powdered glass with some mineral succedaneum. (No. II.) Inferior to the last, and dark colored. MINERAL METALLIC CEMENT. Prep. Add finely-levigated steel filings to some mineral succedaneum. (No. II.) Used to fill hollow teeth. Dark colored; inferior to the mineral marmora- turn. MINERAL SUCCEDANEUM. Prep. I. Heat gold in a bright iron ladle, and add enough pure mercury to render it of a doughy consistence at the heat of hot water. For use, a little must be kneaded as hot as possible in the hand and wedged Into the cavities of the teeth. Keeps its color well. II. A mixture of tinfoil and quicksilver. As last. Turns dark. All the above are used by dentists. MINIUM. Syn. Red Lead. Red Oxide of Lead. Minium, (Fr.) Mennage, (Ger.) Plumbi oxydum Rubrum, (Lat.) Prep. The best red lead is prepared by exposing ground and elutriated rnas- sacot, or dross of lead, in shallow iron trays, (about 12 inches square, and about 4 or 5 inches deep.) piled up on the hearth of a reverberatory furnace, to a heat of about 600 to 650°, and occasionally stirring about till it acquires the proper color. The furnace employed for the preparation ol massicot during the day, usually possesses sufficient residu¬ ary heat during the night for this process, by which MIX 428 MIX fuel is saved. Lead for the above purpose should be as pure as possible. Used as a pigment, and to make plasters. MITHRIDATIUM. Syn. Confectio Damo- cratis, (P. L. 1746.) This consisted of no fewer than forty-five ingredients, and contained 1 gr. of opium in each §ss. MIXTURE. Syn. Mirtura, (Lot.) (In Pharmacy.) A compound liquid medicine, taken in divided doses. Mixtures are usually extempo¬ raneous preparations, and in prescribing them, care should be taken not to bring together substances that decompose each other, nor to order heavy powders that speedily separate by subsidence. Emulsions, juleps, and mucilages, are included un¬ der this head in the last edition of the London Pharmacopoeia. Mixtures are usually dispensed in flat octagonal 6 or 8 oz. bottles, with long necks, or in regular octagons, with short necks, having the doses marked on the glass, to which the strength of the medicine is made to correspond. (See Draughts, Emulsions, Juleps.) MIXTURE, ALKALINE. Syn. Mistura Alkalina. Prep. Liquor of potassa 3iss ; tincture of opium 3j; spirit of nutmeg 3ij ; water §vss ; mix. Anodyne and antacid. Dose. 1 to 2 table¬ spoonfuls 2 or 3 times a day in flatulence, dyspep¬ sia, heartburn, &c. MIXTURE, ALMOND. Syn. Milk of Al¬ monds ; Emulsion of do. M. Amygdala, (P. L.) M. Amygdalarum, (P. E. and D.) Lac Amyg¬ dalae Prep. I. (P. L.) Confection of almonds §iiss ; distilled water 1 pint; gradually mix, tritu¬ rating all the time in a mortar, then strain through linen. II. (P. E.) Sweet almonds gij 5ij; blanch, add white sugar §v; beat to a smooth paste, further add mucilage f §ss, (or powdered gum 3iij ;) mix well, then triturate with water 1 quart, gradually added, and strain. III. (P. D.) Blanched sweet almonds 3iss ; do. bitter almonds 3ij ; sugar §ss ; water jjxxxij. IV. (Pereira.) Blanched sweet almonds 3iv; powdered gum 3j ; white sugar 3ij ; water f §viss. Remarks. The last formula produces the article usually employed in dispensing in the shops. The addition of a little more sugar renders it pleasanter ; and a small quantity of bitter almonds, as in the Dublin form, or a drachm or two of rose or orange- flower water, may occasionally be added to diver¬ sify the flavor. Dose. 2 or 3 tablespoonfuls ad li¬ bitum, as a demulcent and emollient in coughs and colds, or as a vehicle for more active medicines MIXTURE, AMMONIA. Syn. M. Ammo¬ nias carbonatis. Prep. (St. B. II.) Carbonate of ammonia 3ij; pimento water f §iv ; pure water fjfvj; mix. Dose. 1 or 2 tablespoonfuls 3 or 4 times a day, in heartburn, dyspepsia, headache, &c., accompanied by lowness of spirits. MIXTURE, ACETATE OF AMMONIA. Syn. M. Ammonias Acetatis. Prep. A solution of acetate of ammonia §iss; nitre 3ij ; camphor mixture §vj; rose sirup §ss ; mix. Dose. 1 to 3 tablespoonfuls every third or fourth hour, as a dia¬ phoretic in inflammatory fevers, &c. MIXTURE, AMMONIACUM. Syn. Milk of Ammoniacum. Emulsion of do. Lac Ammo- niaci. M. Ammoniaci, (P. L. and D.) Prep. (P. L.) Ammoniacum 3v; water 1 pint; gradually mix, by trituration, and strain through linen. Dose. f jjss to.f^j, either alone or combined with squills or ipecacuanha, as an expectorant and demulcent in chronic coughs, humoral asthma, &.c. MIXTURE, ANODYNE. Syn. M. Anody- na. Julep Calmans. Prep. I. (P. Cod.) Sirup of opium 3ij ; sirup of orange flowers 3vj; lettuce water §iv ; mix. To allay pain, induce sleep, &c. j II. Prepared chalk 3ij ; sirup of poppies Jj; j fetid spirit of ammonia 3iss ; oils of dill and ani- | seed, of each 3 drops; water j mix. Dose, j A teaspoonful 3 or 4 times a day, in the diarrhoea | of infants accompanied with pain. MIXTURE, ANTACID. Syn. M. Antaci- | da. Prep. I. (Ryan.) Solution of potassa f 3ij; ! lime water f ^viij ; calcined magnesia 3j; oil of peppermint 5 drops; tinct. of opium f 3j; mix. ; Dose. 1 to 2 tablespoonfuls 3 or 4 times daily in dyspepsia, heartburn, acidity, &c. II. (Collier.)— a. Prepared chalk 3ij; compound tincture of cardamoms §iss ; tincture of ginger f 5ij; i pimento water jjvj ; mix. Stimulant, antacid. Dose. 2 tablespoonfuls every second or third hour, in diarrhoea accompanied with acidity, after sur- j feits, &c.— b. Chalk mixture f §v ; tinctures of ca¬ techu and cinnamon, of each § ss ? mix. Dose. 1 or 2 tablespoonfuls after every liquid dejection in diarrhoea.' MIXTURE, ANTICROUPAL. Syn. M. Se¬ nega;. Prep. (Jadelot.) Infusion of senega §iv; i sirup of ipecacuanha 5j ; oxymel of squills 3iij; | tartarized antimony I \ grs.; mix. Dose. By j spoonfuls in croup. MIXTURE, ANTI-EPILEPTIC. Syn. M. j Anti-epileptica. Prep. (M. Lemoine.) Liquor . of ammonia 12 drops ; sirup of orange flowers §j; ’ distilled water of Linden flowers ^ij; do. of cherry ! laurel yss; mix. According to M. Lemoine, this is a specific in epilepsy. MIXTURE, ANTIHYSTERIC. Syn. M. | Antihysterica. Prep. I. (P. Cod.) Sirup of wormwood 3 ] ; tincture of castor 3ss; valerian water and orange-flower water, of each ^ij ; ether 3j; mix. II. Asafcetida 3j ; peppermint water Jvj ; tritu- \ rate together, then add ammoniated tincture of valerian 3ij; tincture of castor 3iij; sulphuric ether 3iss ; mix. Dose. §ss, 3 or 4 times daily. MIXTURE, ANTISCROFULOUS. Syn. M. Antiscrofulosa. Prep. Tincture of bichloride of gold 30 drops; tincture of iodine 40 drops; tincture of gentian 3j ; simple sirup 3vij; rose water §v ; mix. Dose. A dessert-spoonful 2 or 3 times daily, observing to shake the bottle before pouring out the liquid. *** The writer of this article has seen repeated instances of the excellent effects of this medicine in scrofula, syphilis, and various glandular diseases. MIXTURE, ANTISPASMODIC. Syn. M. antispasmodica. Prep. I. (Collier.) a. Asafcetida and camphor mixtures, of each f §iiss ; tincture of valerian f §j; mix. Dose. 1 tablespoonful every third or fourth hour. b. Fetid spirit of ammonia, sirup of saffron, and tincture of valerian, of each f 3iij ; camphor mixture f^viss ; mix. Dose. 2 or j 3 tablespoonfuls as above. II. Tincture of castor 3j ; sulphuric ether and laudanum, of each 10 drops; cinnamon water f §iss; mix for a dose, to be taken thrice a day. MIX 429 MIX III. Volatile tincture of valerian, and tincture of castor, of each 3v ; tincture of henbane 3ij ; peppermint water and camphor mixture, of each jiiss; mix. Dose. 1 tablespoonful 3 or 4 times a day. MIXTURE, APERIENT. Syn. M. Ape- riens. Prep. I. (Abernethy.) Epsom salts 3iv ; manna 3ij; infusion of senna f3vj ; tincture of senna f3ij ; spearmint water fjj ; pure water f^ij; mix. Dose. A wine-glassful or more. (See Black Draught.) II. (Collier.) Sulphate of iron 9 j ; Epsom salts $j ; pennyroyal water 1 pint; dissolve. Dose. A wine-glassful twice a day in atonic amenorrhaea. MIXTURE, AROMATIC. Syn. M. Aro- matica. Potion aromatique, (Fr.) Prep. I. (P. Cod.) Sirup of clove-gillyflower j spirits of cinnamon 3iv ; confection of hyacinth 3ij; pep¬ permint and orange-flower water, of each §ij ; mix. II. (St. B. H.) Aromatic confection 3iiss ; pure water f^v; pimento water fjjiij; mix. An ex¬ cellent aromatic in diarrhoea, heartburn, flatulence, acidity, &c. Dose. A tablespoonful or two every 2 or 3 hours. MIXTURE, ARSENICAL. Syn. M. arse- nicalis. Prep. Liquor of arsenite of potassa, P. L. 3iij ; compound tincture of cardamoms 3v ; cin¬ namon water 3*'j j pure water ^iv ; mix. Dose. ^ss twice a day after a full meal, in agues, peri¬ odic headaches, lepra, psoriasis, chronic rheuma¬ tism, &c. *#* It should be exhibited with cau¬ tion, and its effects watched. MIXTURE, ASAFCETIDA. Syn. Milk of Asafcktida. M. Asaf(etid.e, (P. L. & D.) Lac do. Prep. (P. L.) Asafcetida 3v ; water 1 pint; mix gradually, triturating all the while. The Dublin College orders only half the above quantity of asafoetida, and pennyroyal instead of pure wa¬ ter. Stimulant and antispasmodic. Dose. % to 1J oz., chiefly in hysteria. It is also used as an enema in flatulent colic, worms, hooping-cough, and convulsions of children. MIXTURE, ASTRINGENT. Syn. M. as- tringens. Prep. I. (Thomson.) Extract of ca¬ techu 3ij, (or tincture §j 0 cinnamon water §viij; (dissolve. Dose. 1 to 3 tablespoonfuls after every liquid dejection, in diarrhoea or dysentery. II. (Pradel.) Tannin 12 grs. ; tincture of rha- tany 3j ; simple sirup 3vij ; mucilage jj ; camphor mixture ^iv ; mix. As last. MIXTURE, ATROPHIC. Syn. M. atro¬ phica. Prep. (Majendie.) Iodide of potassium iiv; lettuce water 3 viij ; peppermint water 3ij ; urup of marshmallow ; mix. MIXTURE, BALSAM OF PERU. Syn. VI. Balsami Peruviani. Prep. Strained honey uid balsam of Peru, of each 3ij ; mix by tritura- ion, and add gradually decoction of liquorice ^vj, iromatic sulphuric acid 20 drops, tincture of •range-peel jss; mix well. Dose. 1 to 2 table- poonfuls 2 or 3 times a day in debility. MIXTURE, BARLEY. Syn. M. IIordei, P. E.) The same as the compound decoction of •arley, P. L. (See Decoctions.) MIXTURE, BRANDY. Syn. M. Spiritus ; l\i Gallici, (P. L.) Egg Flip, (vulgo.) Prep. Iraudy and cinnamon water, of each f^iv ; yelks f 2 eggs; white sugar 5 s8 5 of cinnamon 2 drops ; mix. A valuable stimulant and restorative in low fevers, and extreme exhaustion from hemor¬ rhages, »Stc. Dose. 1 to 3 tablespoonfuls occa¬ sionally. “ Did the College practically test the quality of their ‘ egg-hot ’ before deciding on the formula ?” MIXTURE, BRUCINE. Syn. M. Bruci.e. Potio stimulante. Prep. (Majendie.) Pure brucia 5 grs.; white sugar 3ij; water f§ij ; mix carefully. Dose. £ to a whole tablespoonful night and morning. MIXTURE, CAMPHOR. Syn. Camphor Julep. Do. Water. M. Camphors, (P. L. E. & D. ) Prep. (P. L.) Camphor 3ss ; rectified spirit 10 drops ; triturate together, then gradually add wa¬ ter 1 pint; triturate and strain. The Edinburgh College orders camphor 3 j ; sugar and sweet al¬ monds, of each §ss; water 1 pint. Dose. 2 to 4 tablespoonfuls. It is chiefly used as a vehicle for other medicines. MIXTURE, CAMPHOR AND MAGNE¬ SIA. Syn. M. Campiior/8 cu.m Magnesia. Prep. (P. E. ) Camphor 10 grs., (12 grs. P. D.;) carbonate of magnesia 25 grs., (3ss P. D.;) triturate together, then add gradually water f§vj, still continuing the trituration. Antacid, antispasmodic, and anodyne. Dose. 1 to 2 tablespoonfuls. Used without strain¬ ing. MIXTURE, CAPSICUM. Syn. M. Capsici. Prep. (Collier.) Tincture of capsicum f 3ij ; infu¬ sion of roses f^vj ; mix. Stimulant in dyspepsia, &c. Dose. 1 to 2 tablespoonfuls half an hour be¬ fore dinner. MIXTURE, CARMINATIVE. Syn. M. Carminativa. Prep. (Dr. Paris.) Calcined mag¬ nesia 3ss; peppermint water f3iiss; compound tincture of lavender f3ss ; spirit of caraway f3iv ; sirup of ginger l'3ij ; mix for 1 or 2 doses. An¬ tacid and carminative. MIXTURE, CASCARILLA. Syn. M. Cas- CARILL.E composita, (P. L.) Prep. Infusion of cascarilla f^xvij ; vinegar of squills f^j; com¬ pound tincture of camphor f^ij; mix. Dose, f^j to f§iss 2 or 3 times a day in chronic cough and asthma, and in the catarrh of elderly people. MIXTURE, CASTOR OIL. Syn. M. Ri- cini. Emulsio purgans. Prep. (P. Cod.) Castor oil jjj; yelk of 1 egg ; peppermint water §ss ; sirup jj; pure water Sjij ; make an emulsion. One of the best ways of exhibiting castor oil to persons who dislike it. MIXTURE, CATHARTIC. Syn. M. Ca- tiiartica. Prep. (A. T. Thomson.) Sulphate of potash 3ij ; water f^vss; tincture of jalap f3iv ; mix. Dose. 2 tablespoonfuls every 2 hours. MIXTURE, CHALK. Syn. Cretaceous Mixture. M. Cret/E, (P. L. E. &■ D.) Prep. (P. L.) Prepared chalk 33 s ; sugar 3iij ; gum mix¬ ture (mucilage) f^iss ) triturate, then add cinna¬ mon water f^xviij; mix. The Ed. Ph. orders spirit of cinnamon f |j to the above quantity. An¬ tacid, absorbent. Dose. 1 to 3 tablespoonfuls, either alone or combined with aromatic confection, in heartburn, and hi diarrhoea after every liquid motion. MIXTURE, CINCHONA. Syn. Bark Mix¬ ture. M. Cinciion.e. Prep. I. (Copland.) C on¬ fection of red roses yss ; boiling decoction ot bark f 3 viij ; triturate, in 10 minutes strain, and add di- MIX 430 MIX luted sulphuric acid 3iss; spirit of nutmeg 3iv ; shake well. Febrifuge, tonic, and stomachic. Duse. 1 to 3 tablespoonfuls, 2 or 3 times a day. II. To the last add Epsom salts ^ss ; Dose and uses as last. Slightly aperient. MIXTURE, COPAIBA. Syn. M. Copaiba?. Prep. I. (Guy’s H.) Balsam of copaiba 3iij; li¬ quor of potassa^iss; triturate together, and grad¬ ually add barley-water, § y iij. One of the best ways of exhibiting this drug. II. (St. B. H.) Balsam of copaiba f 3iij ; muci- lage f jiij ; triturate together, and make an emul¬ sion with pimento water f^ij; pure water f^iv. Dose. Of either of the above, 1 to 3 tablespoonfuls 3 or 4 times a day, in diseases of the urinary or¬ gans, &c. MIXTURE, COPAIBA AND OLIBANUM. Syn. M. Copaiba? cum Olibano. Prep. (P. C.) Balsam of copaiba § ss j olibanum 3ij ; mucilage ^iss ; honey §j; cinnamon water §v. As last. MIXTURE, COPAIBA, (VINOUS.) Syn. M. Copaiba: vinosa. Prep. (Fuller.) Copaiba §ij ; yelks of 2 eggs; triturate together, add sirup of tolu §ij ; again mix well, then further add white wine f jiv. Dose. A dessert-spoonful 3 or 4 times a day. MIXTURE, COSMETIC. Syn. M. Cos- metica. Prep. Oil of almonds, and oil of tartar, of each §ij, (or liquor of potassa ^iij 0 rose water §v ; mix well. Used to clear the complexion. MIXTURE, CREOSOTE. Syn. M. Cre- asoti. M. Creazoti, (P. E.) Prep. Creosote and acetic acid, of each 16 drops; mix, then add compound spirit of juniper and sirup, of each f §j ; water f^xiv; agitate well together. Dose, f jj to f §ij in vomiting, especially to relieve or prevent sea-sickness. MIXTURE, CREOSOTE, (ALKALINE.) Syn. M. Creasoti alkalina. Prep. (Allnatt.) Creosote and solution of potassa, of each 3j; white sugar 3ij ; triturate together, then add camphor mixture f^vj ; mix well. MIXTURE, CUBEBS. Syn. M. Cubeba?. Prep. (Fr. H.) Powdered cubebs ^j, (or essence §ss;) sirup and mucilage, of each jiss; triturate, then add cinnamon water fjvj. Dose. 2 table¬ spoonfuls in certain diseases of the urinary organs. MIXTURE, CYANIDE OF POTASSIUM. Syn. M. Potassii Iodjoi. Prep. Cyanide of potassium 1 gr. ; sirup §j; water ; mix. Dose. 1 dessert-spoonful. MIXTURE, DEMULCENT. Syn. M. De- mulcens. Prep. I. (Collier.) Mucilage *j ; oil of almonds and sirup of tolu, of each §ss ; triturate, and add water f ^vj ; mix well. II. (Thomson.) Decoction of marshmallow f^vj; sirup fgj; mix. III. Spermaceti 3ij; yelk of 1 egg; triturate, add sirup Jj ; mucilage §ss ; cinnamon water Sij ; pure water §iv ; mix well. Dose. Of each of the above 1 to 2 tablespoonfuls ad libitum ; in coughs, hoarseness, calculus, irritation of the urinary organs, &c. MIXTURE, DIAPHORETIC. Syn. M. Diaphoretica. Prep. Solution of acetate of am¬ monia §iij ; antimonial wine 3ij; laudanum 3j ; camphor mixture §iij ; mix. Dose. I to 2 table- spoonfuls, in fevers, &c. II. To the last add sweet spirits of nitre j-ss. MIXTURE, DIARRHCEA. Syn. M. pro Diarriicea. Prep. Aromatic confection §ss; tincture of opium 3iss; tincture of cardamoms (comp.) 3iiss ; peppermint or cinnamon water ^v ; i mix. Dose. 1 tablespoonful after every liquid stool. MIXTURE, DIURETIC. Syn. M. Diuretica. Prep. I. (Guy’s H.) Nitre 3iij; peppermint j water jxss ; sweet spirits of nitre f 3iij; lemou : sirup ; mix. II. Infusion of digitalis fvss; tincture of di¬ gitalis 3ss ; acetate of potassa 3ij; spirit of juniper 3 ss ; laudanum 3j; mix. Dose. 1 to 2 table¬ spoonfuls ; in dropsy. MIXTURE, ELATERIUM. Syn. M. Elaterii. Prep. (Collier.) Elaterium 1 gr.; soft extract of liquorice 3j; triturate, and add | gradually water (warm) f^vj. Dose. 1 to 2 ; tablespoonfuls every 2 hours ; in dropsy, &c. MIXTURE, EMETIC. Syn. M. Emetica. Prep. I.— a. (Thomson.) Tartarized antimony 8 grs. ; sirup of mulberries 3j; water f ^vj ; mix, j and dissolve.— b. Ipecacuanha 3ss; tartarized i antimony 1 gr.; tincture of squills f3j; water > f^vj; mix. Dose. 1 to 2 tablespoonfuls, repeated every \ of an hour till vomiting be induced ; in dropsy, before exhibiting fox-glove. II. (Copland.) Sulphate of zinc 9ij; ipe¬ cacuanha wine and tincture of serpentary, of each f 3iv ; tincture of capsicum 40 drops; oil of chamomile 12 drops; peppermint water f^ivse; ; mix. An excitant emetic. MIXTURE, EMETINE. Syn. M. Eme- j tin.e. Melange Vomitif. Prep. (Majendie.) Pure emetine 1 gr., (or colored 4 grs. ;) acetic acid 8 drops ; sirup of marshmallow and orange- flower water, of each f Jj ; pure water f §iss ; mix. j Emetic. Dose. A dessert-spoonful, repeated at short intervals, till it operates. MIXTURE, EMMENAGOGUE. Syn. M. Emmenagoga. Prep. I. Compound steel mixture ' §iij; cinnamon water §vj ; mix. Dose. 2 table¬ spoonfuls 2 or 3 times a day. II. Tinctures of sesquichloride of'iron and aloes, ] (comp.,) of each §ss 5 tincture of castor 3ij; spirit ; of pimento 3ij; chamomile infusion §v; mix. ! Dose. 1 to 2 tablespoonfuls. MIXTURE, ETHER AND TURPENTINE. Syn. M. jEtheris cum Terebinthina. Prep- (Orfila.) Sulphuric ether 3j; oil of turpentine 3ij ; white sugar 3iv ; triturate and add gradually water ^'j- Dose. f3ij every 15 minutes; ill poisoning by nux vomica. MIXTURE, EXPECTORANT. Syn. M. Expectorans. Prep. I. (Thomson.) Almond mixture f§v; ipecacuanha and tincture of squills» of each f 3j ; sirup of tolu f3vj; mix. Dose. 1 tablespoonful ; in humoral asthma, catarrh, &c., when the cough is urgent. II. (Collier.) Oxymel of squills and mucilage, J of each §j; sirup of marshmallows §ij, (camphor julep §iij ;) mix. Dose. 1 to 2 tablespoonfuls 2 or 3 times a day; in coughs, hoarseness, asth- j ma, &c. MIXTURE, FEBRIFUGE. Syn. M. Feb- rifuga. (See Mixture, Diaphoretic.) MIXTURE, GENTIAN, (compound.) Syn. M. Gentians CoMrosiTA. Prep. (P. L.) Com¬ pound infusion of gentian f^xij; compound in- MIX 431 MIX fusion of senna f ^vj ; compound tincture of carda¬ moms fjij; mix. Tonic, stomachic, and aperient. Dose. 2 to 3 tablespoonfuls, in dyspepsia ac¬ companied with constipation. MIXTURE, GUAIACUM. Syn. M.Guaiaci. (P. L. & E.) Prep. I. (P. L.) Gum guaiacum 3iij; sugar 5 SS ? triturate together, add mucilage f^ss, again triturate and further add cinnamon water f§xix; mix well. Dose. 1 to 3 table¬ spoonfuls, 2 or 3 times a day; in chronic rheu¬ matism, gout, &c. II. (Alkaline.) Guaiacum and quicklime, of each 1 oz.; triturate together, and add water 1 pint. III. ( Ammoniated .) Guaiacum 3ij; carbonate of ammonia 3iiss ; barley water §viij. Dose. 1 to 2 tablespoonfuls 2 or 3 times a day. MIXTURE, GUM. Syn. Mucilage. Mu¬ cilage DE Co.MME ArABIQUE, (Fr.) ScHLIEIM DE Arabiche Gummi, ( Ger .) Mucilago, (P. E.) Mistura Acacia, (P. L.) M. Gummi Arabici, (P. D.) Prep. I. (P. L.) Powdered gum acacia fx; boiling water 1 pint; rub together till dis- i solved. The P. E. & D. order the gum un¬ powdered. Used to render oily and resinous sub¬ stances miscible with water. “ Oils require f their weight; balsams and spermaceti, equal parts; resins 2 parts; and musk, 5 times its weight,” for this purpose. (Montgomery.) II. (M. Acacice. P. E.) Mucilage f3iij ; 6weet almonds (blanched) 3ij; white sugar 3v ; water a quart; make an emulsion or mixture, and strain through calico. Dose. 2 to 3 table¬ spoonfuls, as a demulcent and emollient, ad libitum, in coughs, &c. See Almond Mixture. MIXTURE, HARTSHORN. Syn. Harts¬ horn Drink. M. Cornu usti. Prep. Burnt hartshorn ^ij 5 gum fj ; water 2J pints; boil to 3-\xxij, and strain. Demulcent. Dose. 2 to 3 tablespoonfuls ad libitum, in coughs, hoarseness, &C. MIXTURE, HEMLOCK. Syn. M. Conii Comp. Prep. (Copland.) Extract of hemlock 3ss ; carbonate of soda 45 grs.; decoction of li¬ quorice fjvss ; spirit of pimento f 3iij; mix. Dose. 1 to 3 tablespoonfuls, in hooping-cough and pul¬ monary irritations. MIXTURE, HOOPING-COUGH. Syn. M. Cupri Sulphatis. Prep. (Chevasse.) Sulphate of copper 1 gr.; aniseed water §iij; sirup of pop¬ pies ; mix. Dose. 40 drops to 3ij. MIXTURE, IODINE. Syn. M. Iodinii. (Cum Decoct. Graminis. lodureted Dog's Grass.) Prep. I. (Majendie.) Decoction of dog’s grass ^xxxij; iodide of potassium 3j; orange sirup ^ij ? mix. II. ( Cum Sarza.) Prep. (Majendie.) De¬ coction of sarsaparilla ^xxxij ; iodide of potassium 3j; orange sirup ^ij i mix. Both the above may be taken in doses of 2 to 4 tablespoonfuls 3 or 4 times a day, in the usual cases in which iodine is administered. MIXTURE, MAGNESIA, (BICARBON¬ ATE.) Syn. M. Magnesias Bicarbonatis. Prep Liquid magnesia (Dinneford's or Mur¬ ray’s) 3yj; orange sirup, sirup of ginger, and compound tincture of cardamoms, of each 3ij ; aromatic spirit of ammonia f 3vj; mix. Dose. 1 to 3 tablespoonfuls every 2 or 3 hours in acidity, dyspepsia, heartburn, lowness of spirits, &c. An excellent medicine. MIXTURE, MARSHMALLOW. Syn. M. Althajas. Prep. (P. E.) Marshmallow root §iv; stoned raisins §ij ; water 5 pints ; boil to 3 pints, and strain through linen. Demulcent Dose. A few spoonfuls ad libitum, so as to take 1 to 3 pints in the 24 hours ; in strangury, calculus, coughs, &c. MIXTURE, MUSK. Syn. M. Moschi. Prep. (P. L.) Musk, powdered gum, and sugar, of each 3iij ; triturate well together, then add gradually, rose water 1 pint, still continuing the trituration. Each fluid ounce contains 9 grains of musk. Dose. 2 to 4 tablespoonfuls, as a stimu¬ lant, antispasmodic, and anodyne; in hysteria, epilepsy, chorea, tetanus, low fevers, &e. MIXTURE, MYRRH. Syn. M. MyrrhS. Prep. (Copland.) Myrrh 3iss; add gradually, triturating all the time, decoction of liquorice f ^vj ; strain. Dose. 1 to 2 tablespoonfuls twice or thrice a day, combined with carbonate of soda, dilute muriatic acid, or paregoric, in debility, and diseases of the digestive organs. MIXTURE, NARCOTIC. Syn. M. Nar- cotica. Prep. (W. Cooley.) Laudanum 3iss ; sirup of poppies, sulphuric ether, and spirits of cin¬ namon, of each §j ; tincture of henbane, 3iiss ; water ^iiss; mix. Dose. 1 to 2 tablespoonfuls at the commencement of the hot fit of ague. MIXTURE, OIL. Syn. M. Olei Amygdala:. Prep. (St. B. H.) Oil of almonds and mucilage, of each ^iss > triturate, and add gradually water ^v. Demulcent, emollient. Dose. 2 or 3 table¬ spoonfuls occasionally. The M. Olei cum Man¬ na is made by substituting manna §iss, for the gum. MIXTURE, OPIATE. Syn. M. Opiata. Prep. Laudanum f3ij ; solution of acetate of am¬ monia and water, of each §iij ; mix. Dose. 1 to 2 tablespoonfuls to relieve pain, and procure sleep in fevers, &c. MIXTURE, PHOSPHORUS. Syn. M. Piiosphori. Prep. (Soubeiran.) Phosphorized oil 3ij ; mucilage 3iv; triturate together, adding gradually sirup ^ij; and peppermint water 5*'j- MIXTURE, PRUSSIC ACID. Syn. M. Acidi IIydrocyanici. Prep. Medicinal prussic acid 15 minims ; simple sirup §j; water ; mix. Dose. 1 tablespoonful 2 or 3 times daily. Each dose contains 1J drops of medicinal prussic acid.— *#* Shake the bottle before pouring out the dose. MIXTURE, PURGING. Syn. M. Purgans. Prep. Any of the purging salts ^ij; infusion of senna ^v; sirup of orange-peel §j ; tincture of ginger |ss ; spirit of pimento 3ij ; mix. Dose. 1 to 3 tablespoonfuls early in the morning ; in stom¬ ach complaints, &c. MIXTURE, REFRIGERANT. Syn. M. Refrigerans. Prep. Borax 3ij; solution of ace¬ tate of ammonia 5 lemon-juice fivss ; sweet spirits of nitre 3iij ; mix and dissolve. Diuretic, diaphoretic, and cooling, in colds accompanied with fever, «fcc. Dose. 1 or 2 tablespoonfuls J or 3 times a day. MIXTURE. RHUBARB. Syn. M. Rhah. Prep. I. (AT. Rhtei Comp. Gregory's Mixture.) Compound powder of rhubarb (P. E.) 3iij ; pepper¬ mint water f fxvj; mix. MIX 432 MIX II. (Sprague.) Powdered rhubarb and carbon¬ ate of soda, of each 3iss ; decoction of liquorice f §viss ; tincture of orange peel (or orange sirup) 3vj ; mix. Both the above are excellent stomach¬ ics and mild aperients. Dose. 1 to 3 tablespoon- fuls 2 or 3 times a day. MIXTURE, SALINE. (Febrifuge.) Syn. M. Salina febrifuga. Prep. Bicarbonate of po- tassa 3ij ; nitre 3 ij; sirup 3iij ; lemon-juice f 3 ij; sweet spirits of nitre 3iss; water 3jiiiss ; mix. Dose. 1 to 3 tablespoonfuls in fevers, &c. MIXTURE, SCAMMONY. Syn. M. Scam- monii. Prep. I. (P. E.) Resin of scammony 7 grs.; unskimmed milk f jjiij; gradually mix, tritu¬ rating all the time, so as to form an emulsion. Purgative. Dose. One half. II. (Planche’s Purgative Potion) To the last add white sugar 3ij, and cherry laurel (or bitter almond) water 4 drops. This is the most tasteless and pleasant purgative that can be taken. MIXTURE, SEDATIVE. Syn. M. Seda- tiva. Prep. Aromatic confection 3iij; mucilage and spirit of sal volatile, of each 3ij ; tincture of asafcetida and sirup of poppies, of each j lauda¬ num and tincture of henbane, of each 3iss ; water ff iiiss; mix. Dose. 1 to 2 tablespoonfuls 2 or 3 times a day. MIXTURE, SENNA. Syn. Black Draught. M. Senn^e. M. Sennje Composita. Prep. (Guy’s H.) Senna and mint, of each fj j boiling water §xxxij; infuse for 2 hours, strain, and add Epsom salts ^vj ; shake till dissolved. Dose. 1 to 2 oz. Purgative. See Black Draught. Mixture, squill, syn. m. Scill.*. Potion Scillitique. Prep. (P. Cod.) Oxymel of squills 3iv ; hyssop water §iij; peppermint wa¬ ter §j ; sweet spirits of nitre ^ss. Expectorant. Dose. 1 to 2 tablespoonfuls 3 or 4 times a day, in coughs, asthma, &c. MIXTURE, STEEL. Sijn. Griffith’s Mix¬ ture. Compound Iron Mixture. M. Ferri Composita, (P. L. E. and D.) M. Ferri Protox- ydi. Prep. I. (P. L.) Carbonate of potash 3j; powdered myrrh 3ij; spirit of nutmeg jjj; triturate together, and while rubbing, add gradually sugar 3ij; rose water f §xviij ; mix well ; then add sul¬ phate of iron (powdered) 3 iiss, and place it at once in a bottle, which must be kept closely cork¬ ed. Dose. 1 to 2 oz., 3 or 4 times a day, as a mild and genial tonic and stimulant, when there is no determination of blood to the head. II. (Donovan.) Sulphate of iron 3iv ; calcined magnesia 3 ij ; water jjvj; tincture of quassia f 3 ij; mix in a bottle, cork close, and agitate. It must be kept from the air. Dose. 1 to 2 tablespoonfuls, as last. III. (M. Ferri Aromatica, P. D. IIeberden’s Ink. Atramentum Heberdii.) Powdered cin¬ chona §j ; bruised calumba root 3iij; bruised cloves 3ij ; iron filings §ss; peppermint water gxvj; di¬ gest in a close vessel for 3 days, agitating frequent¬ ly, then strain, and add tincture of cardamoms (comp.) ^iij ; tincture of orange-peel 3iij. Bitter, stomachic, and aromatic. Dose. 1 or 2 table¬ spoonfuls, or more, 3 or 4 times a day. MIXTURE, STIMULANT. Syn. M. Stim- ulans. Prep. I. Carbonate of ammonia 3ss ; pep¬ permint water §v; orange sirup 3vj ; tincture of cardamoms (comp.) 3ij; mix. Dose. 1 table¬ spoonful for lowness of spirits, vapors, and when the patient is faint. II. Camphor julep f iv ; ether, spirit of aniseed, and tincture of cardamoms, (comp.,) of each 3iij; sirup §j; tinctures of tolu and ginger, of each 3j ; peppermint water ^is 3 ; mix. Dose. As last. In lowness of spirits, &.C., accompanied with heart¬ burn, colic, or flatulence. MIXTURE, STRYCHNINE. Syn. M. Stryciinle. Prep. (Majendie.) Pure strychnine 1 gr. ; white sugar 3ij ; acetic acid 3 drops; wa¬ ter ffij; mix. Dose. A teaspoonful night and morning; in palsy. Each f3 contains one-six¬ teenth gr. of strychnine. MIXTURE, TARTAR EMETIC. Syn. M. Antimonii Potassio-tartratis. Prep. Antimo- nial wine and simple sirup, of each §ss ; nitre 3 ij; camphor julep ^v ; mix. Diaphoretic. Dose. 1 dessert-spoonful every 2 hours. MIXTURE, TONIC. Syn. Strengthening Mixture. M. Tonica. Prep. I. (Collier.) De¬ coction of bark f^vss; tincture of do. f^iij ; aro¬ matic confection 3 j ; aromatic spirit of ammonia f 3j ; mix. II. (Thomson.) Infusion of calumba f§vss; compound tincture of cinnamon and orange sirup, of each f 3ij; mix. III. Infusion of cascarilla ^v; tincture of or¬ ange peel 3vij ; aromatic sulphuric acid 3ij ; mix. Dose. 1 to 3 tablespoonfuls 2 or 3 times a day ; in debility of the digestive organs, to check severe vomiting, &c. MIXTURE, TURPENTINE. Syn. M. Ter- ebintiiin.e. Prep. (Carmichael.) Oil of turpen¬ tine jjj ; yelk of one egg ; triturate together; add confection of almonds §j; again triturate, and fur¬ ther add, gradually, orange sirup §ij ; compound tincture of lavender f 3iv ; oil of cinnamon 4drops; water f^iv. In iritis. MIXTURE, VALERIAN. Syn. M. Vale¬ rians. Prep. (St. B. H.) Bruised valerian root 3ij ; boiling water ^ pint; macerate 2 hours; strain, and add, powdered valerian 3iv. Anti- spasmodic. MIXTURE, WHORTLEBERRY. Syn. M. Uv^e Ursi. Prep. I. Infusion of whortleberry leaves ^viiss; carbonate of potash 3ij ; extract of hemlock 20 grs.; sirup of poppies ^j ! tincture of ginger 3iij; mix. Dose. 2 to 3 tablespoonfuls in chronic diseases of the urinary organs. II. Infusion of whortleberry leaves §viiss ; dilute sulphuric acid 3ij ; tincture of digitalis 3j ; sirup of poppies 3iij ; mix. Dose. As last. In chronic inflammation of the larynx, trachea, and mucous membranes of the urinary organs. MIXTURE, WORM. Syn. M. Vermifuga Prep. I. (Collier.) Sulphate of iron 3 j ; infusion of quassia ffviij ; mix. Dose. Two tablespoon¬ fuls every morning fasting. II. (Richard.) Root of male fern ?j ; water 31 X ; boil to §vj, strain, and add sulphuric ether 3j ; sirup of tansy ^j. III. (Copland.) Valerian 3ij ; wormseed 3iv ; boiling water §viij ; macerate 1 hour ; strain, and add, asafcetida 3j, previously triturated with the yelk of one egg. MIXTURE, ZINC. Syn. M. Zinci Sulpha- tis. Prep. (Collier.) Sulphate of zinc 5 grs.; sulphate of quinine 10 grs. ; compound infusion I 1 MOL 433 MOR of roses fjij; mix. Tonic. *#* “ I have found this mixture very efficacious in the cure of bark¬ ing (gastric ?) coughs manifestly of a spasmodic character.” (Collier’s Pharm., p. 178.) Dose. A teaspoonful 2 or 3 times a day in a glass of water. MOCHLIQUE DES FRERES DE LA CHARITE. Prep. Finely-powdered glass of an¬ timony 1 oz.; white sugar 2 oz.; triturate together. Dose. 20 to 30 grs.; said to be a specific in lead colic. MOIREE METALLIQUE. Syn. Crystal¬ lized Tin. This is produced by the action, for a few seconds, of dilute nitro-muriatic acid on tin gently heated, then washing in hot water, drying, and lacquering. The degree of heat and the strength of the acid modify the appearance. The following is the most approved method of produ¬ cing this effect:—The plate iron to be tinned is dipped into a tin-bath, composed of 200 parts of pure tin, 3 parts of copper, and 1 part of arsenic. Thus tinned, the sheet iron is then submitted to the seven following operations:—1. Immersing in lye of caustic potassa, and washing.—2. Immersing in diluted aqua regia, and washing.—3. Immersing in lye of caustic potassa, and washing.—4. Quick¬ ly passing through nitric acid, and washing.— 5. Immersing in a lye of caustic potassa, and washing.—6. Immersing in aqua regia, and wash¬ ing.—?. Immersing in a lye of caustic potassa, and washing. The coat of oxide must be entirely removed at each washing, and the last washing should be in hot water. The varnish recommend¬ ed is copal in spirit. (Herberger.) MOLUCCA, BALM OF. Prep. Clean spirit (22 u. p.) 1 gallon; bruised cloves 4 oz. ; bruised mace $ dr.; infuse for a fortnight in a corked bot¬ tle or carboy, then filter, color with burnt sugar, and add lump sugar 4J lbs., dissolved in pure water 4 gallon ; mix well and bottle. A pleasant cordial. MOLYBDENUM. Syn. Molybdena. Mo- lybdene, (Fr.) Molybdan, ( Ger .) Molybdenum, ( Lat from poAuS6or, lead, because its ore was first supposed to be plumbago.) A very rare metal, having a white color, and the sp. gr. of about 8'625. It is brittle and very infusible. It was discovered by Hielm in 1782. It is obtained by exposing rno- lybdic acid, mixed with charcoal and placed in a covered crucible, to the strongest heat of a smith’s forge. With oxygen it forms a protoxide and binoxide, and molybdic acid. With chlorine it forms a protochloride and bichloride. With sul¬ phur it unites to form 2 or more sulphurets. The only one of the above that possesses any practical interest is molybdic acid. MOLYBDIC ACID. Syn. Acidum Molybdi- cum. Prep. I. Digest finely-powdered sulphuret of molybdenum ore in nitromuriatic acid until completely decomposed, then briskly heat the residue. A white heavy powder. II. Well roast native sulphuret of molybdena ; powder, dissolve in water of ammonia, and precip¬ itate with nitric acid. Small white scales. Prop , $-c. Soluble in 570 parts of water, and the solution reddens litmus paper; dissolves in the alkalis forming alkaline molybdates, from which it is again precipitated by strong acids. It is used in the preparation of molybdenum blue. MONOCHROMATIC LAMP. A lamp fed with a mixture of a solution of common salt and spirit of wine. It gives a yellow light, and makes every object illuminated by it, appear either yel¬ low or black. (Brewster.) MONTANIN. The bitter principle of St. Lu¬ cia bark. MORDANTS, (IN DYEING.) Substances employed to fix the coloring matters of dye-stuffs on organic fibres. The principal mordants are alumina, and the oxides of iron and tin. See Dye¬ ing and Calico Printing. MOROXYLIC ACID. A sour principle ob¬ tained by Klaproth from the bark of the white mulberry, (morus alba.) It is found under the form of moroxylate of lime. MORPHIA. Syn. Morphina. Morpiiium. Mor¬ phine, (Fr.) Morfiiin, (Ger.) Morphia, (Lat., from Morpheus, the god of sleep.) The hypnotic principle of opium. It was discovered by Ludwig in 1688, but it was first obtained pure, and its pre¬ cise nature pointed out by Sertuerncr in 1804. Morphia is peculiar to the poppy tribe. Prep. I. (P. L.) Muriate of morphia ; water 1 pint ; dissolve and precipitate with liquor of am¬ monia f 3v, (or q. s.,) previously diluted with water §j, employing agitation ; wash the precipitate in distilled water, and dry at a gentle heat. Remarks. By a similar process morphiate may be obtained from its other salts. Good opium yields from 10 to 13J} of morphia. II. (Merck.) Precipitate a cold aqueous infusion of opium by carbonate of soda in excess, wash the precipitate first with cold water and then with cold alcohol of 0‘85 ; dissolve in weak acetic acid, filter through animal charcoal, precipitate with ammonia, again wash with cold water, dissolve in alcohol, and crystallize. A good process where al¬ cohol is cheap. (See Opium.) Prop. As prepared above, it is a snow-white crystalline powder; but when crystallized in alco¬ hol, it forms brilliant prismatic crystals of ada¬ mantine lustre. It exerts an alkaline reaction on test paper, and imparts a perceptible bitter taste to water. It is scarcely soluble in water and ether, but freely so in alcohol; it also dissolves in the fixed and volatile oils, and in solutions of the alka¬ lis. With the acids it forms salts, which are most¬ ly soluble. These may be made by the direct so¬ lution of the alkaloid in the dilute acid. The only ones of importance are the acetate, sulphate, and muriate. Uses. Morphia and its salts are exhibited either in substance, made into pills, or in solution ; or ex¬ ternally, in fine powder applied to the dermis, de¬ nuded of the cuticle. They are principally em¬ ployed as anodynes and hypnotics in cases in which opium is inadmissible. Dose. 4 to 4 g r - j externally 4 to 1 i grs. Pure morphia is chiefly used to make the acetate and its other salts. Pur. Pure morphia is scarcely soluble in cold water, sparingly so in boiling water, and readily so in alcohol. This solution is alkaline to test paper, and by evaporation leaves crystals, which are wholly dissipated by heat. It is soluble in pure potassa. (P. L.) Tests. Morphia and its salts are,—1. Reddened by nitric acid, and form orange red solutions, darkened by ammonia in excess, and ultimately MOR 434 MOR turning yellow, with the production of oxalic acid. •—2. They are turned blue by sesquichloride of iron, either at once, or on the addition of an alkali, and this color is destroyed by water, and by alka¬ lis, or acids in excess.—3. Iodic acid added to their solutions, turns them yellowish brown, by setting iodine free, and the liquid forms a blue compound with starch.—4. Alkaline carbonates produce a white precipitate soluble in acetic acid.—5. The pure alkalis also produce a white precipitate solu¬ ble in acetic and in excess of the precipitant. MORPHIA, ACETATE OF. Syn. Morphia Acetas, (P. L. and E.) Prep. (P. L.) Morphia 3vj ; acetic acid f 3iij ; distilled water f §iv; dis¬ solve the morphia in the mixed fluids, filter, gently evaporate, and crystallize. Remarks. The acetate of morphia of commerce is usually in the form of a whitish powder, and is prepared by the more evaporation of the solution to dryness by a gentle heat. During the process a portion of the acetic acid is dissipated, and hence this preparation is seldom perfectly soluble in wa¬ ter, unless it be slightly acidulated with acetic acid. Anodyne, and hypnotic. Dose. § to £ gr., in fevers and other inflammatory disorders where opium is. inadmissible. Par. “ 100 measures of a solution of 10 grs. in f §ss of water, and 5 minims of acetic acid, heated to 212° and decomposed by a very slight excess of ammonia, yield by agitation a precipitate which, in 24 hours, occupies 15^ measures of the liquid.” (P. E.) MORPHIA, HYDROCHLORATE OF. Syn. Muriate of Morphia. Morphine Hydrochloras, (P. L.) Morphize Murias, (P. E.) Prep. (P. L.) Macerate sliced opium lb. j, in water 4 pints for 30 hours, then bruise it, digest for 20 hours more, and press it; macerate what remains a second and a third time in water until exhausted; mix the liquors, evaporate at 140° to the consistence of a sirup, add water 3 pints, and after defecation de¬ cant the clear; gradually add to this liquid crys¬ tallized chloride of lead gij, (or q. s.,) dissolved in boiling water 4 pints, till it ceases to produce a pre¬ cipitate ; decant the clear, wash the residuum with water, and evaporate the mixed liquids as before, that crystals may form. Press the crystals thus obtained in a cloth, then dissolve them in water 1 pint, add freshly-burnt animal charcoal giss, digest at 120°, filter, wash the residue of charcoal, and cautiously evaporate the mixed liquors, that pure crystals may form. To the decanted liquor, from which the crystals were first separated, add water 1 pint, and drop in solution of ammonia, frequent¬ ly shaking, till all the morphia is precipitated • wash the precipitate with distilled water, saturate it with muriatic acid, digest with animal charcoal 3'J, niter, wash the filter as before, and evaporate the mixed liquors, cautiously, as above, that pure crystals may be produced. r II. (P. E.) Exhaust opium ^xx, with water 1 gallon, m the quantity of a quart at a time, as above ; evaporate the mixed liquors over the vapor bath to 1 pint, add muriate of lime gj, dissolved in water f giv, mix, and set the liquid aside to settle • then decant the clear, wash the sediment with wa¬ ter, add the washings to the other liquid, and evap¬ orate sufficiently as before, that it may solidify on cooling; subject the cooled mass to very strong pressure in a cloth, redissolve the cake in warm water, add a little powdered white marble, filter, 1 acidulate with muriatic acid, and again concen-| trate in the vapor bath for crystallization; subject the crystals as before to powerful pressure, redis¬ solve, and clarify with powdered marble and muri- 1 atic acid, and concentrate and crystallize until a snow-white mass be obtained. The above is the i process of Gregory and Robertson, and is one of I the easiest and most productive on the large scale. To procure the salt quite white, 2 to 4 crystalliza¬ tions are required, according to the power of the | press employed. The Edinburgh College recom-; mends, on the small scale, the solution after 2j crystallizations to be decolored by means of ani-! inal charcoal, but, on the large scale, to purify the ! salt by repeated crystallizations alone. III. (Mohr.) Quicklime 1 part; reduce it to a milk with water, and add it to a concentrated in- j fusion of opium made with opium 4 to 6 parts; | boil for a short time, filter while hot through linen, j gently evaporate till the solution becomes of only i double the weight of the opium employed, and while still hot, add powdered sal ammoniac in slight excess, (about 1 oz. to each pound of opium;) J on cooling, colored crystals of muriate of morphia will be deposited, and must be purified by a second solution in lime and precipitation by sal ammoniac. ; This process is remarkably simple, and in many points is preferable to either of the preceding, es¬ pecially' on the small 6cale. Pur., Uses, <$-c. Pure muriate of morphia is I “ snowy white ; entirely soluble; solution color- ! less ; loss of weight at 212° not above 130; 100 measures of a solution of 10 grs., in water fgss, heated to 212°, and decomposed with agitation by 1 a faint excess of ammonia, yield a precipitate | which, in 24 hours, occupies 12£ measures of the liquid.” (P. E.) Dose. One-sixth to one-half gr., j as an anodyne and narcotic. Remarks. The opium which yields the largest quantity of precipitate by carbonate of soda, yields muriate of morphia, not only in the greatest pro¬ portion, but also with the fewest crystallizations. Smyrna opium contains most morphia. The mu¬ riate of morphia of the shops is usually, like the acetate, under the form of powder. Of all the salts of morphia, the muriate appears to be the most suitable for medical purposes. MORPHIA, MECONIATE OF. Prep. I. (Neutral.) Saturate meconic acid with morphia, evaporate, and crystallize. II. (Bimeconate.) Dissolve 288£ grs. of morphia in an aqueous solution of 202 grs. of meconic acid, evaporate and crystallize ; or merely gently evap¬ orate to dryness. Remarks. The meconic acid for this purpose may be obtained by precipitating a cold and filter- ed infusion of opium by acetate of lead, washing j the precipitate with water, suspending in pure wa- 1 ter, decomposing it by sulphureted hydrogen, fil¬ tering, evaporating, and crystallizing. Morphia exists in opium under the form of bimeconate, and hence this preparation has been preferred by some practitioners. A solution of this salt for medical | purposes may be directly prepared from opium, bv treating its infusion in cold water with a little ani¬ mal charcoal, filtering, gently' evaporating to dry- ! ness, redissolving in cold water, filtering, and re- MUC 435 MUR peating the treatment with animal charcoal. The dose of the dry bimeconate is 4 gr. or more ; and of the meconate rather less. MORPHIA, SULPHATE OF. Syn. Mor¬ phine Sulphas. Prep. Saturate very dilute sul¬ phuric acid with morphia, evaporate to one half, add a little animal charcoal, continue the evaporation for a short time longer at a gentle heat, filter while hot, and abandon it to spontaneous evaporation. It is decomposed by driving off the water of crystal¬ lization. Anodyne and narcotic. Dose. ^ to ^ gr. MORSULI ACETI. Prep. White sugar 1 lb.; form into lozenges with acetic acid 2 oz. MORSULI AROMATICI. Prep. White su¬ gar I lb.; dissolve in a little water, boil to a full candy height, and when half cold, add blanched sweet almonds and orange peel, of each 1 oz.; cinnamon J oz.; ginger 3j ; all cut into small pieces ; form into drops or iozenges. MORSULI CITRI. Prep. White sugar 1 lb.; lemon juice 2^ oz.; eleosaccharum of lemons 4 oz.; mix, divide, and dry. Remarks. The above morsuli are used as loz¬ enges or masticatories. The word morsulus signi¬ fies a little mouthful. MOSAIC GOLD. Syn. Or Molu. Prep. (Parker and Hamilton's patent.) Copper and zinc equal parts ; melt together at the lowest pos¬ sible temperature at which copper will fuse, and stir so as to produce a perfect admixture of the metals ; then add gradually, small portions of zinc at a time, until the alloy acquires the proper color, which is perfectly white , while in the melted state. It must then be at once cast into figured moulds. This alloy should contain from 52 to 55§ of zinc. MOUTH GLUE. Syn. Indian Glue. Colle a Bouciie. Prep. Best cake glue q. s.; dissolve in a little water, add brown sugar a small quantity, and some essence or juice of lemons, pour it into greased moulds, and dry it. When used, it is wetted with the tongue, and rubbed on the paper to be joined. (See Glue, Portable.) MOXAS. Substances burnt upon the body, for the purpose of acting as counter-irritants, and al¬ laying deep-seated pains, and inflammation. They have been used in gout, rheumatism, &.c. The small cone constituting the moxa, is placed upon the part, lighted, and allowed to burn to its base. The Chinese moxas are made of the downy por¬ tion of the leaves of a species of wormwood, (arte- misia sinensis ;) but various other substances, as the pith of the sunflower, cotton, or paper, soaked in a weak solution of nitrate, chlorate, or chro¬ mate of potash, will answer as well. The actual cautery is said to be preferable. MUCIC ACID. Syn. Sacchoi.actic Acid. An acid discovered by Scheele, and obtained in a state of purity by digesting 1 part of sugar of milk in 4 parts of nitric acid, (sp. gr. 1‘42,) diluted with 1 part of water, and applying heat till the effer¬ vescence ceases ; on cooling, the acid is deposited. Gum may be substituted for sugar of milk, but yields a less pure acid. Mucic acid is a white, crystalline powder, soluble in boiling water and in oil of vitriol, to which it imparts a crimson color. By dry distillation it yields pyromucic acid, and other products ; with the bases it forms salts called mucates. The alkaline mucates are soluble,— the earthy and metallic mucates insoluble. MUCILAGE. Syn. Mucilago, (Lat.) An aqueous solution of gum, or any similar sub¬ stance. MUCILAGE, GUM. (See Gum Mixture.) MUCILAGE, QUINCE. (See Decoction of Quince Seeds.) MUCILAGE, STARCH. (See Decoction of Starch.) MUCILAGE OF TRAGACANTH. Syn. Mucilago tragacanth,®. Prep. (P. E.) Traga- canth 3ij ; boiling water f^ix ; macerate 24 hours, triturate, and press through linen. Used to make up pills, to suspend heavy powders in liquids, as an application to burns, &c. MUDARINE. A peculiar substance possess¬ ing powerful emetic properties, found in the bark of the root of calotropis mudarii, (Mudar.) It is soluble in water and alcohol, and its aqueous so¬ lution gelatinizes when heated. MUFFINS. Prep. Flour 1 quartern ; warm milk and water 1^ pint; yeast | pint; salt 2 oz.; mix for 15 minutes, then further add flour 4 peck, make a dough, let it rise 1 hour, roll it up, pull it into pieces, make them into balls, put them in a warm place, and when the whole dough is made into balls, shape them into muffins, and bake them on tins ; turn them when half done, dip them into warm milk, and bake to a pale brown. MULTUM. A mixture of extract of quassia and liquorice used by fraudulent brewers instead of malt and hops. MUM. A beverage prepared from wheat malt, in a similar way to ordinary beer from barley malt. It was formerly much drunk in England ; but its use at the present day is chiefly confined to Germany. MUMMY. The mixed resinous mass with which the Egyptian corpses have been preserved, reduced to powder. Used by artists; a good glazing color, but dries slowly. Burnt Prussian blue, or a mixture of asphaltum and burnt sienna melted together, are good substitutes. MUREXIDE. Syn. Purpurate of Ammonia. Prep. Hydrated alloxan 7 grs.; alloxantine 4 grs.; water 240 grs.; dissolve by boiling, and add the solution to 80 grs. measure of a cold and strong solution of carbonate of ammonia ; crystals of mu¬ rexide will deposite as the liquid cools. It forms iridescent crystals, having a metallic lustre. It is soluble in boiling water, (Gregory and Liebig.) When murexide is dissolved in a solution of caustic potassa, heat applied till the blue color disappears, and dilute sulphuric acid added in excess, silky crystalline scales are deposited, which are called Murexan or Purpuric Acid. It is soluble in am¬ monia and the fixed alkalis, and its solution in the former by exposure to the air becomes purple, and deposites brilliant crystals of murexide. MURIATE. Syn. IIvdrociilorate. Mb- rias ; Hydrochloras, (Lat.) A compound of a base and muriatic acid. From the discoveries of Davy, and the more recent researches of various continental chemists, it appears probable that the muriates or hydrochlorates are direct compounds of the bases and chlorine, or are in reality chlo¬ rides, of which hvdrogen or water is not an essen¬ tial part. Most of the Muriates may bo made by directly saturating the acid with the base, or with its hydrate, oxide, or carbonate, and evaporating MUR 436 MUR and crystallizing. (See Chlorides, Chlorine, and Muriatic Acid.) MURL4TIC ACID. Syn. Hydrochloric Acid. Chlorohydric do. Marine Acid. Acid of Salt. Spirit of Salt. Acidum Hydrochlo- ricum, (P. L.) Do. Muriaticum, (P. E. »So D.) Spiritus Salis. Acide muriatique ; Acide hy- DROCHLORIQUE J AciDE CHLOROHYDRIQUE, (FV.) Salzsaure, ( Ger .) An acid compound of chlorine and hydrogen, long known in the state of solution, under the name of marine acid or spirit of salt; but first obtained in the pure or gaseous form by Priestley, in 1772. Prep. I. (P. L.) Sulphuric acid ^xx ; water §xij ; mix in a retort, and when cold add to it dried chloride of sodium lb. ij ; and gradually distil in a sand-bath into a receiver containing water f?xii. Sp. gr. ri60. II. (P. E.) Dried purified muriate of soda and pure sulphuric acid, of each 3 parts ; water 1 part; mix as last, and distil with a gentle heat into a well-cooled receiver containing water 2 parts, as long as any liquid passes over. Sp. gr. 1-170. III. (P. D.) Sp. gr. 1-1G0. IV. (Winckler.) Dry and pure chloride of so¬ dium 24 parts ; pure oil of vitriol 44 parts ; diluted with water 7 parts, and allowed to cool; mix in a large retort, and connect it by a rectangular bent glass tube, at least 3 feet long, with a capacious receiver, containing 20 parts of water, and well cooled. Distil 44 oz. of 30$ by weight. V. (Gregory.) Dry and pure salt 60 parts ; pure sulphuric acid 98 parts, diluted with water to the sp. gr. 1-6 ; mix in an alembic furnished with a double-bent tube, the end of which is plunged about J of an inch beneath the surface of the water in the receiver, (about 35 parts ;) the latter must be well cooled. Prod. The first f is a fuming acid, sp. gr. 1-21—the last i about sp. gr. 1-12. Remarks. The muriatic acid of commerce is now chiefly obtained from the manufacturers of carbonate of soda, who procure it as a secondary product. When, however, it is directly prepared from sea-salt, an iron or stoneware boiler, set in brickwork over an open fire, furnished with a stoneware head, and connected with a series of capacious double-necked stoneware bottles, usu¬ ally constitutes the distillatory and condensing ap¬ paratus. The arrangement resembles that em¬ ployed in the preparation of liquor of ammonia, (see page 58.) The formula of the London Col¬ lege is defective in ordering too little acid, by which means the product becomes contaminated with a portion of sulphuric acid, and the residue of the process rendered so hard and insoluble as to pre¬ vent its removal from the retort by ordinary means. The products of the other formulse (II, IV, and V) are pure liquid hydrochloric acid, provided the ma¬ terials employed be quite free from foreign admix¬ ture. Commercial muriatic acid may be purified by diluting it with an equal weight of water, gently heating it in a retort, and receiving the evolved gas into a fresh quantity of pure water. Iodine and arsenic may be removed by agitating it for a few minutes with some small pieces of bright cop¬ per foil previously to rectification. Commercial muriatic acid of the ordinary strength may be ; bought for 0J(i. per lh. in quantity. Prop. Pure muriatic acid is a colorless invisible gas, having a pungent odor and an acid taste, and turning on coming into contact with air. It is irre^i spirable and uninflammable. Its sp. gr. is 1*2695, (Berzelius.—1-2847 Thomson.) Under a pressure of 40 atmospheres it is liquid. Water at 40° F. absorbs 480 times its volume of this gas, and ac-: quires the sp. gr. 1-2109, (Davy.) One cubic inch: of water at 69° F. absorbs 418 cubic inches, and the sp. gr. becomes 1-1958, (Thomson.) The gas is obtained by gently heating the liquid acid. It; must be collected over mercury. Pure liquid muriatic acid is colorless, fumes in' the air, evolves a strong odor of muriatic acid gas, is intensely sour, reddens vegetable blues, and erodes organic substances. It is entirely separated; by heat from the water that holds it in solution. I It dissolves many of the metals with the evolution of hydrogen gas; it also dissolves metallic oxides, and the majority of the bases, their hydrates, and carbonates ; in each case forming the compounds j termed chlorides, muriates, chlorohydrates, or hydrochlorates. The acid of the L. Ph. has the sp. gr. 1-160, and consists of 32-32$ of real muriatic 1 acid, and 67-68$ of water. 100 grs. of it should j exactly saturate 132 grs. of crystallized carbonate | of soda. The muriatic acid of commerce has gen¬ erally a straw yellow color. Uses. Muriatic acid is used for various purposes in the arts, in chemistry, and in medicine. It is 1 refrigerant, tonic, and antiseptic, in small doses \ diluted with water ; but corrosive and poisonous in larger doses, or undiluted. Dose. 10 to 20 drops in a sufficient quantity of any bland diluent, in ! stomach complaints, typhus fever, syphilitic affec¬ tions, worms, scrofula, Ac. It is also used in gar- j gles and lotions. Ant. Chalk, whiting, or magnesia, mixed with water, or milk, white of eggs, and demulcents. Pur. Pure muriatic acid is “ colorless, and to¬ tally dissipated by heat. Largely diluted with dis¬ tilled water, the solution is unaffected by chloride I of barium, (or calcium,) ammonia, or its sesqui- j carbonate. It does not dissolve gold leaf even when heated. It does not bleach the solution of sulphate of indigo.” (P. L.) Commercial muriatic ; acid usually contains iron and sulphuric acid, and frequently chlorine, nitrous acid, bromine, and sometimes selenious acid. The first may be de¬ tected by the precipitate it forms when the acid is supersaturated by ammonia,—the second, by giv¬ ing a white precipitate with chloride of calcium or barium, or witli the nitrate of lime or baryta,— the third, fourth, and fifth, by the power the acid possesses of dissolving gold leaf, and decoloring solution of indigo,—and the last, by the acid de¬ positing a reddish powder (selenium) when long kept. Estim. The strength of muriatic acid is usually estimated from its specific gravity ; but it may be j more correctly ascertained by the power it pos¬ sesses to saturate the bases. See Acidimetry. MUS 437 MUS Table of Muriatic Acid, by Dr. Ure. Acid of 1-20 in 100. Specific gravity. Chlorine. Muriatic Gas. Acid of 1-20 in 100. Specific gravity. Chlorine. Muriatic Gas. i Acid of 1-20 in 100. Specific gravity. Chlorine. Muriatic Gas. 100 1-2000 39-675 40-777 66 1-1328 26-186 26-913 32 1-0637 12-697 13-049 99 1-1982 39-278 40-369 65 1-1308 25-789 26-505 31 1-0617 12-300 12-641 98 1-1964 38-882 39-961 64 1-1287 25-392 26-098 30 1-0597 11-903 12-233 97 1-1946 38-485 39-554 63 1-1267 24-996 25-690 29 1-0577 11-506 11-825 96 1-1928 38-089 39-146 62 1-1247 24-599 25-282 28 1-0557 11-109 11-418 95 1-1910 37-692 38-738 61 1-1226 24-202 24-874 27 1 0537 10-712 11-010 94 1-1893 37-296 38-330 60 1-1206 23-805 24-466 26 1-0517 10-316 10-602 93 1-1875 36-900 37-923 59 1-1185 23-408 24-058 25 1-0497 9-919 10-194 92 1-1857 36-503 37-516 58 1-1164 23-012 23-650 24 1-0477 9-522 9-786 91 1-1846 36-107 37-108 57 1-1143 22-615 23-242 23 1-0457 9-126 9-379 90 1-1822 35-707 36-760 56 1-1123 22-218 22-834 22 1-0437 8-729 8-971 89 1-1802 35-310 36-292 55 1-1102 21-822 22-426 21 1-0417 8-332 8-563 88 1-1782 34-913 35-884 54 1-1082 21-425 22-019 20 1-0397 7-935 8-155 87 1-1762 34-517 35-476 53 1*1061 21-028 21-611 19 1-0377 7-538 7-747 86 1-1741 34-121 35-068 52 1-1041 20-632 21-203 18 1-0357 7-141 7-340 85 1-1721 33-724 34-660 51 1-1020 20-235 20-796 17 1-0337 6-745 6-932 84 1-1701 33-328 34-252 50 1-1000 19-837 20-388 16 ‘1-0318 6-348 6-524 83 1-1681 32-931 33-845 49 1-0980 19-440 19-980 15 1-0298 5-951 6-116 82 1-1661 32-535 33-437 48 1-0960 19-044 19-572 14 1-0279 5-554 5-709 81 1-1641 32-136 33-029 47 1-0939 18-647 19-165 13 1-0259 5-158 5-301 80 1-1620 31-746 32-621 46 1-0919 18-250 18-757 12 1-0239 4-762 4-893 79 1-1599 31-343 32-213 45 1-0899 17-854 18-349 11 1-0220 4-365 4-486 78 1-1578 30-946 31-805 44 1-0879 17-457 17-941 10 1-0200 3-968 4-078 77 1-1557 30-550 31-398 43 1-0859 17-060 17-534 9 1-0180 3-571 3-670 76 1-1536 30-15.3 30-990 42 1-0838 16-664 17-126 8 1-0160 3-174 3-262 75 1-1515 29-757 30-582 41 1-0818 16-267 16-718 7 1-0140 2-778 2-854 74 1-1494 29-361 30-174 40 1-0798 15-870 16-310 6 1-0120 2-381 2-447 73 1-1473 28-964 29-767 39 1-0778 15-474 15-902 5 1-0100 1-984 2-039 72 1-1452 28-567 29-359 38 1-0758 15-077 15-494 4 1-0080 1-588 1-631 71 1-1431 28-171 28-951 37 1-0738 14-680 15-087 3 1-0060 1-191 1-224 70 1-1410 27-772 28-544 36 1-0718 14-284 14-679 o 1-0040 0-795 0-816 69 1-1389 27-376 28-136 35 1-0697 13-887 14-271 1 1-0020 0-397 0-408 68 1-1369 26-979 27-728 34 1-0677 13-490 13-863 \ 67 1-1349 26-583 27-321 33 1-0657 13-094 13-456 MURIATIC ACID, DILUTE. Syn. Acidum Hydrochloricum dilutum, (P. L.) Acidum Muriaticum dilutum, (P- E.) Prop. Muriatic acid f^iv ; distilled water f^xij; mix. Used for convenience in dispensing. Dose. 30 to (50 drops in simple infusion of roses or water. “ The den¬ sity of this preparation is 1-050.” (P. E.) MURIATIC ACID, HENRY’S. Prep. Mu¬ riatic acid diluted to sp. gr. 1-074. One measure will exactly saturate an equal quantity of bis car¬ bonate of potash-water, or pure ammonia-water, or two measures of pure potash-water, pure soda- water, or carbonate of ammonia-water. Used in assaying mineral water, Ac. MUSCLE POWDER. Otster do. Made like cockle powder. Used to make sauces. MUSHROOMS. Edible fungi. The species commonly eaten in England are the agaricus cam- pestris, (common field or garden mushroom,) used to make ketchup, and eaten either raw, stewed, or broiled;—the morchella eseulenta, (common mo¬ rel,) used to flavor soups and gravies ;—and the tuber cibarium, (common truffle,) also used as a seasoning. The following are said to be tests ol the wholesomeness of mushrooms:— 1. Sprinkle a little salt on the spongy part or gills of the sample to be tried : if they turn yellow, they are poisonous ; if black, they are wholesome. —2. False mushrooms have a warty cap, or else fragments of membrane adhering to the upper surface, are heavy, and emerge from a vulva or bag; they grow in tufts or clusters in woods, on the stumps of trees, Ac.; whereas the true mush¬ rooms grow in pastures.—3. False mushrooms have an astringent, styptic, and disagreeable taste.—4. When cut they turn blue.—5. They are moist on the surface, and are generally of a rose or orange color.—6. The gills of the true mushroom are of a pinky red, changing to a liver color.—7. Tho flesh is white.—-8. The stem is white, solid, and cylin¬ drical.—9. “ Introduce a silver spoon, or a new shilling or sixpence, or an onion, into a vessel in which mushrooms are seething ; if, on taking either of them out, they assume a dark discolored ap¬ pearance, the circumstance denotes the presence of poison existing among them ; if, on the other hand, the metal or onion on being withdrawn from the liquor wears its natural appearance, the fruit in ay be regarded as genuine, and of the right sort. The best antidote to poisonous mushrooms is MUS 438 MYR tannin, or an infusion or decoction of galls. A strong emetic should also be given to remove them from the stomach. MUSK. Syn. Muse, (Fr.) Moscuus, (Lat. and Ger .) An odorous substance obtained from the musk deer, ( moschus moschiferus ,) an animal inhabiting the mountains of eastern Asia. It is imported from China, Bengal, and Russia. The Tonquin musk is most esteemed. Pod musk (Moschus in vesicis, Tonquin pods, China do., Moschos Chinensis, Do. Tonquinensis) is the bag in its natural state containing, the musk. Grain musk ( Moschus in grams) is the matter contained in the pods, and which constitutes true musk. The average weight of one of the pods is about 3vj ; that of the grain musk it contains about 3ij 3ij. Musk is said to be antispasmodic in doses of 3 grains and upwards. Pur. The musk of the shops is generally adul¬ terated. Dried bullock’s blood, or chocolate, is commonly employed for this purpose. The blood is rendered dry by heat, then reduced to coarse powder, and triturated with the genuine musk in a mortar along with a few, drops of liquor of am¬ monia ; it is then placed in the empty pods, or put into bottles, and sold as grain musk. The writer of this article has seen many pounds of dry blood thus employed, and sold for musk. There are only two ways of detecting this fraud, viz.—by the inferiority of the odor, or by an assay for the iron contained in the blood. Genuine musk often becomes nearly inodorous by keeping, but recovers its smell on being exposed to the fumes of ammo¬ nia, or by being moistened with ammonia water. The perfumers sometimes expose it to the fetid ammoniacal effluvia of privies for the same pur¬ pose. The following forms are current in trade for reducing musk, (moschus reductus:) —1. Musk 3 oz.; chocolate 2 oz.; ivory black 1 dr.; gently rub together in a mortar with a few drops of liquid ammonia.— 2. Musk and dried goats’ or bullocks’ blood, equal parts; mix as last.—3. To the last add an equal part of angelica root.—4. Storax and aloes wood, of each 4 oz.; musk and civette, of each 4 dr.; mix as last.—5. Nutmegs, mace, cas¬ sia, cloves, and Indian nard or spikenard, of each 1 oz.; dried blood or chocolate 4 oz.; make a paste, dry, bruise to a proper fineness, and triturate it gently with -£-th of its weight of musk, adding a few drops of essence of musk, and ammonia wa¬ ter.—6. Hard toasted bread, dried blood, chocolate, and musk, equal parts ; as last. *** The Chinese are said to bo the most skilful adulterators of musk. MUisK, FACTITIOUS. Syn. Moschus fac- TITJUS. Do. ARTIFICIALIS. ResIN OF AMBER. Resina Succini. Prep. Pour f 3iiiss of the strong¬ est nitric acid upon f3j of oil of amber placed in & a glass tumbler; digest; an orange yellow resin remains, which is to be washed in water, and care¬ fully dried. Remarks. Eisner recommends the addition of 1 part of rectified oil of amber to 3 parts of fumino- nitric acid, in a glass or porcelain vessel, kept cold to prevent the oil being carbonized. It smells strongly of musk, and is said to bo antispasmodic and nervine. A tincture is made by dissolving 3j in rectified spirit f3x. Dose, f3j, in hooping- cough, low fevers, &c. *** Dr. Collier mentions an artificial musk, pre pared by digesting for 10 days nitric acid §ss, or “ fetid animal oil, obtained by distillation, §j ; and by then adding rectified spirit 1 pint, and digesting the whole for a month.” (Collier’s Phar., p. 184. MUST. The expressed juice of grapes beftny fermentation. MUST, FACTITIOUS. Prep. White sugar 2 J lbs.; cream of tartar 1 oz.; raisins chopper small, J lb.; boiling water 1 gallon ; mix, and di¬ gest for 2 hours, and strain. MUSTARD. Syn. Flour of Mustard. Si-i napis Farina. The powdered mustard of the- shops is very frequently adulterated with wheal flour. When this is the case, it does not readily make a smooth paste with water, but exhibits con¬ siderable toughness, and somewhat of a stringy appearance. The common proportions employed! by some grocers are,—dried common salt, wheat' flour, and superfine mustard, equal parts, colored! with turmeric, and sharpened with cayenne. Pure flour of mustard is used in medicine, to make poultices, &c. MUSTARD for the table, (ready made mus¬ tard,) is prepared as follows: 1. (M. Soyds.) Steep mustard seed in twice its; bulk of distilled vinegar for 8 days, then grind the] whole to a paste in a mill; put it into pots, and thrust a red-hot poker into each of them. Pat-, ented. 2. (M. Lenormand.) Best flour of mustard 2 lbs.; fresh parsley, chervil, celery, and tarragon,! of each ^ oz.; garlic, 1 clove; l2 salt anchovies;! (all well chopped;) grind well together, add salt 1 • oz. ; grape juice or sugar to sweeten, and sufficient water to form the mass into a thinnish paste by trituration in a mortar. When put into pots, a red- hot poker must be thrust in as above, and after-! wards a little vinegar poured upon the surface. 3. (Moutarde a Vestragon.) Black mustard seed dried till friable, and then finely powdered, 11 lb. ; salt 2 oz.; tarragon vinegar to mix. In a similar way the French prepare several other mus¬ tards, by employing different vinegars. 4. (Patent.) Black ginger, bruised, 12 lbs.; j common salt 18 lbs,; water 15 gallons; boil, j strain, and add to each gallon, flour of mustard 5 lbs. 5. (Moutarde superbe .) Salt 1^ lb.; scraped horseradish 1 lb.; garlic 2 cloves ; boiling vinegar j 2 gallons; macerate in a covered vessel for 24 ' hours, strain, and add flour of mustard q. s. 6. To the last add a little soluble cayenne pep¬ per, or essence of cayenne. 7. Mustard 3 lbs.; salt 1 lb.; vinegar, grape juice, or white wine to mix. MYKOMELINIC ACID. A new acid discov¬ ered by Wohler and Liebig, and obtained by heat¬ ing to 212° a solution of alloxan with an excess of ammonia, adding dilute sulphuric acid, also in ex¬ cess, and boiling for a few minutes. The new acid falls as a yellow gelatinous precipitate, which | dries to a yellow porous powder. MYRICINE. The portion of wax which is in- j soluble in alcohol. MYRISTICINE. The stearopteno deposited by oil of nutmegs by keeping. MYRONIC ACID. Bussy has given this name to an inodorous, bitter, non-crystallizable acid found I NAP 439 NAR by him in black mustard. It is soluble in water and alcohol. MYROSYNE. Syn. Emulsion of Black Mustard. A name given by Bussy to a peculiar substance soluble in water, and which possesses the power of converting myronic acid into the volatile oil of mustard. MYROSPERMINE. The portion of the oil of balsam of Peru which is soluble in alcohol. MYROXILINE. The portion of the oil of bal¬ sam of Peru insoluble in alcohol. MYRRH. Syn. Myrriia, ( Lat .) The gum resin of balsamodendron myrrha. To ascertain the purity of myrrh, triturate a small quantity of the powder of the suspected myrrh with an equal amount of muriate of ammonia, adding water grad¬ ually ; if the whole is readily dissolved, the myrrh is true; otherwise it is sophisticated with some other substance. (Giovanni Righini.) MYRRHIC ACID. The hard resin of myrrh. It is soluble in the caustic alkalis, forming alkaline myrrhates. NAILS (THE) should be kept clean by the daily use of the nail brush and soap and water. After wiping the hands, but while they are still soft from the action of the water, gently push back the skin which is apt to grow over the nails, which will not only preserve them neatly rounded, but will prevent the skin cracking around their roots, ( nail-springs,) and becoming sore. The points of the nails should be pared at least once a week ; biting them should be avoided. NANKEEN DYE. Prep. Annotto and pot¬ ash, equal parts; water q. s.; boil till dissolved. The proportion of potash is varied according to the shade required; the alkali darkens it. Used to dye nankeen color, but chiefly to restore the color of faded nankeen clothing. NAPHTHA. Syn. Mineral Naphtha. Rock Oil. IIuile Petrole, (Fr .) Steinol, ( Ger .) Naphtha, {Lat., from N a < pOa .) A limpid bitumen which exudes from the surface of the earth in va¬ rious parts of the world. It possesses a penetrating odor and a yellow color, but may be rendered col¬ orless by distillation; it boils at about ICO 0 , and is very inflammable. Sp. gr. 0'753 to 0 - 836. It does not mix with water, but imparts to that fluid its pe¬ culiar taste and smell. It mixes with alcohol and oils, and dissolves sulphur, phosphorus, camphor, iodine, most of the resins, wax, fats, spermaceti, and forms with caoutchouc a gelatinous varnish. It is frequently adulterated with oil of turpentine, but this fraud may be detected by the addition of some oil of vitriol, which will in that case thicken and darken it. Naphtha is chiefly employed for the purposes of illumination, as a solvent for Indian rubber, and in the preparation of a very superior black pigment. Remarks. According to the researches of Lau¬ rent, Pelletier, Walter, and others, mineral naph¬ tha is a compound of several hydro-carbons, to which the names paraffine, naphtha, naphthene, naphthole, Ac., have been given. A similar fluid to mineral naphtha is obtained by the distillation of coal tar, ( coal naphtha,) and is largely employed in the arts, in the preparation of coarse paints and varnishes, and for the solution of Indian rubber. I he term has also been very improperly extended to the pyroxilic spirit of commerce, (wood naphtha,) and also occasionally to pyroacetic spirit ; but these liquids differ from naphtha, both in their com¬ position, odor, and boiling points, and in being mis¬ cible with watei, and incapable of dissolving Indian rubber. The confusion arising from the above misapplication of names, may be readily imagined, when the reader is informed, that a certain physi¬ cian who lately made himself conspicuous by the assertion that he had cured consumption with wood naphtha, and publicly stated that the kind he em¬ ployed was pure pyroacetic spirit, was in reality dosing his patients with commercial pyroxilic spirit, which is quite a different article. Thus the doctor was using one compound, and from want of a practical knowledge of he matter, was directing the profession to use another. NAPHTHALAMIDE. A compound obtained by the distillation of naphthalate of ammonia. NAPHTHALIC ACID. A crystalline sub¬ stance resembling benzoic acid, obtained by Laurent from naphthaline. NAPHTHALINE., A white, crystallizable, odorous, volatile substance, obtained by redistilling coal tar. It melts at 180° F., is soluble in alcohol and ether, and forms with sulphuric acid sulpho- naphthalic acid. N ARC El A. Syn. Narceina. Narceine. (From ndpsot stupor.) A peculiar vegeto-alkaline base discovered by Pelletier in opium. It is ob¬ tained from the aqueous solution of opium, after it has been freed from morphia and narcotine by am¬ monia, and from the resulting meconate of ammo¬ nia by baryta. On boiling the filtered solution to expel the ammonia, and evaporating, crystals of narceia are gradually deposited. It may be puri¬ fied by solution in hot alcohol and crystallization. *#* White acicular prisms, inodorous, bitter, pun¬ gent ; soluble in 375 parts of water at 60°, and 230 parts at 212°; insoluble in ether; imperfectly neutralizes the acids. It is distinguished from mor¬ phia by its easier fusibility, (198°,) and by its salts in a certain degree of concentration being blue, but on gradual dilution changing to violet, and rose- red, and ultimately becoming colorless. It does not strike a blue color with sesquichloride of iron, like morphia, but forms a blue compound with starch. In opposition to its name, it appears to be nearly inert. NARCOTIC. Syn. Narcoticus. (Lat., from vapxoui, to stupify.) A medicine that produces drowsiness, sleep, and stupor. In small doses, narcotics mostly act as stimulants, but in large ones they produce calmness of mind, torpor, and even coma and death. Opium, henbane, hem¬ lock, tobacco, camphor, alcohol, ether, Ac., are narcotics. NARCOTINA. Syn. Narcotine. Sel d’opi- um ; Matiere de Derosne, (Fr.) (From yapsun- k , narcotic.) A peculiar crystalline substance found by Derosne in opium, and on which its stim¬ ulant property was at first supposed to depend. It may be easily obtained from opium exhausted of soluble matter by cold water, by treating it with water acidulated with acetic or hydrochloric acid, filtering, neutralizing with ammonia, and dissolv¬ ing the washed precipitate in boiling alcohol, which will again deposite it as it cools. It may be fur- NIC 440 NIG ther purified by solution in ether. Narcotine may likewise be directly obtained by the action of ether on opium, previously exhausted by cold water. With the acids it forms salts. Narcotine is spa¬ ringly soluble in boiling water, but freely soluble in boiling alcohol, and in ether. It is distinguished fron*morphia by its insipidity, solubility in ether, insolubility in alkalis, and by giving an orange tint to nitric acid, and a greasy stain to paper, when heated on it over a candle. The physiological ac¬ tion of narcotine is differently stated by different authorities. 1 gr. dissolved in olive oil, killed a dog in 24 hours ; but 24 grs. dissolved in acetic acid were given with impunity. (Majendie.) In the solid state it is inert; 129 grs. at a dose scarcely produce any obvious effects. (Bally.) Scruple doses have been given without injury. (Dr. Roots.) It has been recently proposed as a substitute for quinine in the cure of agues. For this purpose the sulphate is preferable. 200 cases of intermittent and remittent fevers have been thus successfully treated in India. (Dr. O’Sbaughnessy.) NECTAR. Prep. I. Chopped raisins 2 lbs.; loaf sugar 4 lbs ; boiling water 2 gallons; mix; when cold, add 2 lemons, sliced; proof spirit (brandy or rum) 3 pints; macerate in a covered vessel for 4 or 5 days, occasionally shaking, strain, let it stand in a cold place for a week to clear, and then bottle. In ten days, or less, if kept in a very cold place, it will be excellent. II. Red ratifia 3 gallons; oils of cassia and caraway, of each, 25 drops; previously dissolved in brandy i pint; orange wine 1 gallon ; sliced oranges 6 in no.; lump sugar 2 lbs.; macerate for a week, decant and bottle. Both are used as pleasant cordials. NEGUS. Prep. I. (Red.) Port wine 1 bottle, (1£ pints;) ^ nutmeg, grated ; the juice of two lemons, and the yellow peel of one; lump sugar i lb.; put the whole into a bottle, add boiling wa¬ ter 3 pints, cork down close, and macerate with agitation. *** Very excellent. The addition of a single drop of essence of ambergris, and G or 7 drops of essence of vanilla, improves it. II. (Whi te.) From white wine, as the last. ***. A single glass of the above may be made by observing the same proportions. NERVOUSNESS. The cure of nervousness is best effected by restoring the healthy action of the stomach and bowels, and by the use of proper exercise, especially in the open air. The stomach should not be overloaded with indigestible food, and the bowels should be occasionally relieved by the use of some mild aperient. Abernethy’s in¬ junction to a nervous and dyspeptic lady, “ Dis¬ miss your set cants, madam, and make your own beds ,” should be recollected by all as a proof of the importance that eminent surgeon attached to exercise. (See Dyspepsia, Flatulency, Hypo¬ chondriasis, Hy'sterics, &c.) NEU I RALIZATION. Syn. Neutralisatio, (Lat.) The admixture of an acid and alkali in such proportions that neither shall predominate. A neutral compound neither turns turmeric paper brown, nor litmus paper red. NICKEL. A white, hard, malleable metal, capable of receiving the lustre of silver. Its sp. gr. when hammered is about 8-82. It is chiefly employed in the manufacture of German silver. Prep. Roast powdered speise first by itself am then with charcoal powder, till all the arsenic i,| • expelled, and a garlic odor ceases to be evolved mix the residuum with 3 parts of sulphur and j part of potash, melt in a crucible with a gentle heat, cool, edulcorate with water, dissolve in suit phuric acid mixed with a little nitric acid, precipi ' tate with carbonate of potash, wash, dry, mix the precipitate with powdered charcoal, and reduce iii by heat. For chemical purposes pure nickel is best obtained by moderately heating its oxalate iri a covered crucible. Props., cj-c. Nickel is very infusible. Muria¬ tic and sulphuric acid act on it with difficulty un¬ less mixed with nitric acid. It is freely soluble inj the latter menstruum. With oxygen it forms twcj oxides. The protoxide (gray oxide) may be ob-; i tained by healing the nitrate, carbonate, or oxa-j late to redness in open vessels. This oxide forms! salts with the acids, most of which have a green' color. The peroxide (black oxide) is formed when! chlorine is transmitted through water holding the hydrated protoxide in suspension. Chloride of nickel is formed by the direct solution of the metal or its oxide in muriatic acid, from which it may be obtained in green crystals by evaporation. The salts of nickel are characterized by being precipi¬ tated white by prussiatc of potash; grayish white by infusion of galls ; black by hydrosulphurets and sulpliureted hydrogen ; pale green by pure alkalis and alkaline carbonates, but redissolved by ammonia or its carbonate in excess. NICOTINE. Syn. Nicotina. A volatile base discovered by Reiman and Posselt in tobacco. Prep. (Ortigosa.) Infuse tobacco leaves for 24 hours in water acidulated with sulphuric acid, 1 strain, evaporate to a sirup, add one-sixth of its! volume of strong solution of potassa, and distil in an oil bath at 288°, occasionally adding a little water to assist the process. Saturate the distilled j product with oxalic acid, evaporate to dryness, di-, gest in boiling absolute alcohol, evaporate to a 1 sirup, decompose the oxalate of nicotine thus ob tained, by adding caustic potassa to it in a close i vessel, and agitate the mass with ether, repeating j the process with more ether till all the nicotine is I dissolved out. Distil the mixed ethereal solutions in a water-bath. At first ether comes over, then water, and lastly nicotine, which towards the eud | of the process assumes a yellowish tint. Remarks. Nicotine is a colorless volatile liquid, smelling of tobacco, boiling at 375°, soluble in water, ether, alcohol, and oils, and combining with the acids forming salts, many of which are crystallizable. It is a frightful poison; ^th of a drop will kill a rabbit, and a single drop a large dog. Good Virginia tobacco yields 1§ of nicotine. (Thomson, Org. Chem.) NIGELLIN. A yellowish liquid obtained by Rensch from the seeds of the nigella sativa. It is obtained by digestion in alcohol at 80°, distilling the tincture, separating the reddish brown from the lighter portion of the product, agitating the latter with ether, and then with water, adding to the liquid when decanted, a little subacetate of lead, filtering and treating it with sulpliureted hy¬ drogen. The aqueous liquid is then filtered and evaporated. NIGHTMARE. Syn. Ephialtes, (Lat., from NIT 441 NIT c^aWoyai, to leap upon; because it was thought a demon leaped upon the chest.) The prevention of nightmare consists in the selection of proper food, and in duly attending to the state of the stomach and bowels. Heavy and late suppers should be particularly avoided, as well as all arti¬ cles of diet that are of difficult digestion, or apt to induce flatulency. A spoonful of spirits of sal volatile, magnesia, or bicarbonate of soda, taken in a glass of cold water on going to bed, is a good and simple preventive. NIPPLES, SORE. Prep. Moisten them 2 or 3 times a day for some weeks before suckling, with brandy or spirit, gently acidulated with di¬ lute sulphuric acid ; or instead thereof employ tincture of balsam of tolu, or compound tincture of benzoin. Cure. Chapped nipples are most quickly and safely cured by moistening them 2 or 3 times a day with tincture of catechu, by means of a camel hair pencil. *** All applications of an active or poisonous nature should be carefully avoided, as even though the part be washed, yet a portion will still remain concealed within the pores of the skin and be sucked off by the infant. NITRATE. Syn. Nitras, ( Lat .) A salt of nitric acid. The nitrates are very easily made by the direct solution of the base, or its oxide or car¬ bonate in nitric acid, which in most cases should be previously diluted with water; by evaporation they may be obtained either in the pulverulent or crystalline state. The nitrates are characterized by deflagrating when thrown on red-hot coal, or when heated in contact with inflammable sub¬ stances. (See Nitric Acid.) NITRATE OF CAMPHOR. Syn. Oil of Camphor. Prepared by dissolving camphor in ni¬ tric acid. NITRATE OF POTASH. Syn. Saltpetre. Nitre. Nitrum. Sal Petr,®. Sal Nitrl Ka¬ li Nitratum. Potass,® Nitras, (P. L. E. and D.) Nitrate de potasse, ( Fr .) Salpetersrures Ka¬ li, (Gcr.) This salt is spontaneously generated in the soil, owing to the action of the atmosphere, and crystallizes upon its surface in various parts of the world, especially in the East Indies. It is also produced artificially by exposing a mixture of calcareous soil and animal matter to the at¬ mosphere, when nitrate of lime is slowly formed, and is extracted by lixiviation. The liquid is then decomposed by adding carbonate of potash, by which carbonate of lime is precipitated and nitrate I of potash remains in solution. The British mar¬ ket is wholly supplied from India. The crude nitre ( rough saltpetre ) is extracted by lixiviation in the way above mentioned, but the alkaline base is supplied under the form of wood ashes, which, as is well known, contain a large quantity of pot¬ ash. It is purified by solution in boiling water, skimming, and after a short time being allowed I for defecation, straining (while still hot) into crys¬ tallizing vessels. The crystals thus obtained are t commonly called single refined nitre; and when | the process is repeated, double refined nitre. Use, <}V. Nitre is chiefly employed in the man- * afacture of gunpowder and nitric acid. It is also ased in medicine as a refrigerant, diaphoretic, and cooling diuretic. Dose. 5 to 15 grains, every 2 tours. A small piece dissolved slowly in the 56 mouth, frequently stops a sore throat at the com¬ mencement. In large doses, it is poisonous. The best antidotal treatment is a powerful emetic, fol¬ lowed by opiates. Pur. The Dublin College orders purified nitrate of potash ( potasses nitras purificata ) to be made by dissolving nitre in twice its weight of hot wa¬ ter, filtering, and setting the liquor aside that crystals may form. Nitre occasionally contains muriates, sulphates, or calcareous salts. The first may be detected by its solution giving a cloudy white precipitate with nitrate of silver,—the sec¬ ond, by the muriate or nitrate of baryta or lime giving a white precipitate,—and the third, by ox¬ alate of ammonia, which also gives a white pre¬ cipitate. NITRATE OF SODA. Syn. Cubic Nitre. Sod,® Nitras. This salt is obtained in a similar way to the last, and is chiefly imported into Eng¬ land from America. It is largely employed as a manure, and in the preparation of nitric acid. NITRIC ACID. Syn. Solutive Water. Aquafortis. Spirit of Nitre. Acidum Nitri- cum, (P. L. E. &l D.) Acide Nitrique, (Fr.) Salpetersrure, ( Ger.) An acid compound of nitrogen and oxygen. Nitric acid was known to Geber in the 7th century, but its constituents were first shown by Cavendish in 1785, and subsequent¬ ly their proportions by Davy and Gay-Lussac. Prep. (P. L. & E.) Dry purified nitrate of pot¬ ash and sulphuric acid, equal parts; mix in a glass retort, and distil with a moderate heat into a cool receiver, so long as the fused materials con¬ tinue to evolve vapor. “ The pale-yellow acid thus obtained may be rendered colorless, should it be thought necessary, by heating it gently in a re¬ tort.” (P. E.) Remarks. On the large scale nitric acid is com¬ monly made by distilling a mixture of 168 lbs. of nitre and 93 lbs. of sulphuric acid, sp. gr. T845, in an iron cylinder, connected with a series of 5 or 6 double-necked stoneware bottles, about one-sixth part filled with water. The arrangement of the apparatus resembles that figured at page 57. The product of this process is the brown and fuming nitrous acid of commerce, ( aquafortis, fuming nitric acid; acidum nitrosum; acidum nitricum fumans ,) and has usually the sp. gr. 145. It is converted into colorless nitric acid by gently heat¬ ing it in a glass retort, when it forms commercial nitric acid, (sp. gr. 1'37 to l - 4.) The residuum of this process (sal enixum ) is employed as a flux by the glass-houses, and in the manufacture of alum. Nitrate of soda is frequently used instead of nitrate of potash, and is more convenient in some respects, as the residuum is more easily dis¬ solved out of the retort or cylinder. The formula of the London or Edinburgh Pharmacopoeia is the best process for obtaining a pure acid. By proper management nitre yields more than two-thirds of its weight of pure nitric acid, sp. gr. 1'500; and nitrate of soda its own weight of acid, sp. gr. 1'4. The nitric acid of commerce frequently contains chlorine, muriatic and sulphuric acids, and some¬ times iodine, from which it may be purified by the addition of a little nitrate of silver, as long as it produces any cloudiness, and after repose, decant¬ ing the clear acid, and rectifying it at a heat un¬ der 212°. A perfectly colorless product cannot be NIT 442 NIT obtained, unless a small portion of pure black ox¬ ide of manganese be put into the retort. (Murray.) Nitric acid may also be purified by rectification at a gentle heat, rejecting the first liquid that comes over, receiving the middle portion as genuine acid, and leaving a residuum in the retort. (Ure.) An¬ other method is to agitate it with a little red-lead before rectification. Props. Pure nitric acid is a colorless, corrosive liquid, and possesses powerful acid properties. At the sp. gr. 1-50, it contains 25§ of water, (Phillips ; —20-3§, Ure.) The sp. gr. of the strongest liquid acid is variously stated by different authorities. According to some, it may be obtained as high as 1-55, (Davy, Kirwin, &.c.,) or 1-62, (Proust;) while, according to others, 1-503 to 1 - 510 is the greatest density at which it can be procured. (Phillips, Gay-Lussac, &c.) At 248° F. it boils, and when of less density than 1 , 42, parts with water and becomes stronger at lower tempera¬ tures ; but acid of higher sp. gr. is weakened by exposure to heat. It freezes when exposed to ex¬ treme cold. It rapidly oxidizes the metals, and unites with them and the other bases, forming salts called Nitrates. Uses. Nitric acid is employed in assaying, to dye silk and woollens yellow, and to form various salts. In medicine, it is used as a caustic to corns and warts; and in doses of 1 to 10 drops in a tumbler of water, in liver complaints, fevers, dys¬ pepsia, syphilis, to remove the effects of mercury, or as a substitute for that drug in certain com¬ plaints, &c. Pur. Pure nitric acid is “ totally dissipated by heat. When diluted with distilled water, neither nitrate of silver, nor chloride of barium, (or cal¬ cium,) produces a precipitate; sp. gr. l - 50. 100' grs. of this acid will saturate about 217 grs. of crystallized carbonate of soda.” (P. L.) The dou-< ble aquafortis of the shops (aquafortis duplex)! has usually the sp. gr. 1-36 ; and the single aqua -, fortis, (aquafortis simplex,) the sp. gr. 1-22. Tests. 1. It stains the skin yellow. 2. When! mixed with a little muriatic acid or sal ammoniac,| it acquires the power of dissolving gold leaf.! 3. When mixed with dilute sulphuric acid, and ; poured on a few fragments of zinc or iron in a tube, the evolved gas burns with a greenish white flame. (Balmain.) 4. Substitute alcohol for zinc in the last test. (Maitland.) 5. Morphia, brucia, and strychnia give it a red color, which is height¬ ened by ammonia in excess. 6. When placed in a tube, and a solution of protosulphate of iron cau¬ tiously added, a dark color is developed at the linei of junction, which is distinctly visible when only; ?drorr P art °f n >tric acid is present. (Derbanius de; Richemont.) 7. When mixed with a weak solu-| tion of sulphate of indigo, and heated, the color is destroyed. 8. When saturated with carbonate of potash or soda, and evaporated to dryness, the re¬ siduum deflagrates when thrown on burning coals. 9. The nitrates may all be tested as above, by first adding a small quantity of pure sulphuric acid, which will liberate the nitric acid of the salt. Estiin. The strength of nitric acid is usually es¬ timated by its sp. gr.; but where very great accu¬ racy is required, it may be more correctly ascer¬ tained by the amount of carbonate of soda, or other salt of known composition, which is required to neutralize it. See Acidimetry. Table of Nitric Acid, by Dr. Ure. Specific Gravity. Liq. Acid in 100. Dry Acid in 100. Specific Gravity. Liq. Acid in 100. Dry Acid in 100. Specific Gravity. Liq. Acid in 100. Dry Acid in 100. Specific Gravity. Liq. Acid in 100. Dry Acid in 100. 1.5000 100 79.700 1.4189 75 59.755 1.2947 50 39.850 1.1403 25 19.925 1.4980 99 78.903 1.4147 74 58.978 1.2887 49 39.053 1.1345 24 19.128 1.4900 98 78.100 1.4107 73 58.181 1.2826 48 38.256 1.1286 23 18.331 1.4940 97 77.309 1.4065 72 57.384 1.2765 47 37.459 1.1227 22 17.534 1.4910 96 70.512 1.4023 71 56.587 1.2705 46 36.062 1.1168 21 10.737 1.4880 95 75.715 1.3978 70 55.790 1.2644 45 35.865 1.1109 20 15.940 1.4850 94 74.918 1.3945 69 54.993 1.2583 44 35.068 1.1051 19 15.143 1.4820 93 74.121 1.3882 68 54.196 1.2523 43 34.271 1.0993 18 14.346 1.4T90 92 73.324 1.3833 67 53.399 1.2402 42 33.474 1.0935 17 13.549 1.4760 91 72.527 1.3783 66 52.602 1.2402 41 32.677 1.0878 16 12.752 1.4730 90 71.730 1.3732 65 51.805 1.2341 40 31.880 1.0821 15 11.955 1.4700 89 70.933 1.3081 64 51.008 1.2277 39 31.083 1.0764 14 11.158 1.4070 88 70.130 1.3030 03 50.211 1.2212 38 30.286 1.0708 13 10.361 1.4040 87 69.339 1.3579 62 49.414 1.2148 37 29.489 1.065.1 12 9.504 1.4000 86 68.542 1.3529 61 48.017 1.2084 36 28.692 1.0595 11 8.767 1.4570 85 67.745 1.3477 00 47.820 1.2019 35 27.895 1.0540 10 7.970 1.4530 84 66.948 1.3427 59 47.023 1.1958 34 27.098 1.0485 9 7.173 1.4500 83 66.155 ' 1.3376 58 46.226 1.1895 33 20.301 1.0430 8 6.376 1.4460 82 65.354 1.3323 57 45.429 1.1833 32 25.504 1.0375 7 5.579 1.4424 81 64.557 1.3270 56 44.632 1.1770 31 24.707 1.0320 6 4.782 1.4385 80 63.760 1.3216 55 43.835 1.1709 30 23.900 1.0267 5 3985 1.4346 79 62.963 1.3163 54 43.038 1.1048 29 23.113 1.0212 4 3.188 1.4306 78 62.106 1.3110 53 42.241 1.1587 28 22.316 1.0159 3 2.391 1.420!) 77 61.369 1 3056 52 41.444 1.1526 27 21.519 1.0106 2 1.594 1.4228 70 00.572 1.3001 51 40.647 1.1405 26 20.722 1.0053 1 0.797 NITRIC ACID, (DILUTED.) Syn. Acidum nitricum dilutum, (P. L.) Prep. Nitric acid (P. L.) f §j; water f §ix ; mix. Kept for convenience in dispensing. Dose. 20 drops to f 3ij. NITRIC ACID, (HENRY’S.) Nitric acid dilu¬ ted to the sp. gr. 1143 ; equal in saturating power to muriatic acid at P074, and sulphuric acid. 1-135. Used for assaying. See Henry’s Muriatic Acid. NITRO-MECONIC ACID is formed by the action of strong nitric acid on meconine at a gen¬ tle heat. By solution in hot water, it is obtained in yellow crystals as the liquid cools. NITROGEN. Syn. Azote, (Fr. and Eng.) Mephitic Air. Phlogisticated do. Stickstoff-] gas, ( Ger .) Nitrogenium; azotum, ( Lat., the! first from vtrpov, nitre , and yevvauj, I generate; the NIT 443 NIT second from a privative, and Xph, A gaseous substance discovered by Rutherford in 1772, and found to be a constituent of the atmo¬ sphere by Lavoisier and Scheele in 1775. It has hitherto resisted all attempts at decomposition, and must therefore be considered as a chemical element. (See Chem. V. 3.) It is found both in the organic and inorganic kingdoms; it forms about 79§ of the bulk of the atmosphere, and en¬ ters largely into the composition of most animal substances, and is a constituent of gluten, the al¬ kaloids, and other vegetable principles. Prep. I. Burn phosphorus in a jar filled with air, and standing over water in the pneumatic trough, and after the fumes have subsided, agitate the residual gas with water, or a solution of pure potassa. II. Expose nitrite of ammonia to heat in a re¬ tort, and collect the evolved gas. III. Transmit chlorine through pure ammonia water. IV. Digest lean flesh in nitric acid, gently heated. Remarks. Pure nitrogen is a colorless, odorless, tasteless gas, neither combustible nor capable of supporting combustion or respiration. It is neutral to test paper, does not affect lime water, and is only slightly absorbed by pure water. Its sp. gr. is 0-9722, (Liebig; 0-976 Berzelius.) In analysis it is recognised by its purely negative qualities, and by its forming nitric acid when mixed with oxy¬ gen, and exposed to the electric spark ; or when a jet of hydrogen is burnt in the mixed gases. The nitric acid thus formed may be tested in the way described under that article. NITROGEN, CHLORIDE OF. Syn. Quad- Rochloride of Nitrogen. A compound of nitro¬ gen and chlorine, remarkable for the feeble affinity by which its elements are united. It was discov¬ ered by Dulong in 1811, but its nature was first accurately determined by Sir H. Davy. Prep. Dissolve muriate of ammonia 1 oz. in hot water 12 or 14 oz., and as soon as the temperature has fallen to 90° F., invert a wide-mouthed glass bottle full of chlorine over it. The gas is gradual¬ ly absorbed, and the solution acquires a yellow color, and in the course of 15 to 20 minutes, yel¬ low oil-like globules form upon the surface of the liquid, and ultimately sink to the bottom. The globules as they descend should be received in a small leaden saucer, placed under the mouth of the bottle for the purpose. (Liebig.) Remarks. Chloride of azote is one of the most explosive compounds known, and should conse¬ quently be only prepared in very small quantities at a time. Both its discoverer and Sir H. Davy met with severe injuries while experimenting on it. Its sp gr. is 1-653 ; it volatilizes at 160° I., and at 20(1° explodes violently. Contact with combus¬ tible bodies at ordinary temperatures immediately causes detonation. The explosive power of this compound seems to exceed that of every known substance, not even excepting fulminating silver. A minute globule no larger than a grain of mus¬ tard-seed, placed on a platina spoon, and touched with a piece of phosphorus stuck on the point of a penknife, immediately explodes, and shivers the blade into fragments, at the same time that the Vessel that contained it is broken to pieces. Olive oil, naphtha, and oil of turpentine, have a similar effect. It has been suggested that this compound is the substance employed by Captain Warner in his destructive machines, but such a supposition must necessarily be incorrect, from the uncontrol¬ lable nature of the chloride, and the impractica¬ bility of safely procuring it in sufficient quantity by any known process. I conceive that Captain Warner employs fulminating antimony, either alone, or as an instrument for the ignition of com¬ mon gunpowder. At all events, if this is not the Captain’s secret, it is capable of producing exactly the same effects. (See Iodide of Nitrogen, for another dangerous explosive compound.) NITROGEN, OXIDES OF. Prep. I. (Ni¬ trous oxide. Protoxide of nitrogen. Dephlo- gisticated nitrous air. Laughing gas. Protox¬ ide d'azote, Fr. Stickst.offoxydul,GeT.) Evap¬ orate a solution of nitrate of ammonia until a drop of the fused mass placed on a cold plate instantly solidifies ; cool, break the lump into pieces, and place it in a stoppered bottle. For use, a portion is introduced into a glass retort, and heat applied by means of a spirit lamp or charcoal chauffer. As soon as the heat reaches 480°, protoxide of azote is evolved, and may be collected in bladders, gas bags, a gasometer, or in the pneumatic trough. *** Should white fumes appear within the retort after the evolution of the gas has commenced, the heat should be lowered, as when heated to about 600°, nitrate of ammonia explodes with violence. Nitrous oxide may also be made in the sarpe way from crystallized nitrate of ammonia, or by ex¬ posing nitric oxide for some days over iron filings. Remarks. The above compound, familiarly known as laughing gas, is colorless, possesses an agreeable odor, and a sweetish taste. At 45°, and under a pressure of 50 atmospheres, it is liquid. Its sp. gr. is 1-5241, it supports combustion, and is absorbed by water. Its most remarkable property is its action on the system when inspired. A few deep inspirations are usually succeeded by a pleas¬ ing state of excitement, and a strong propensity to laughter and muscular exertion, which soon sub¬ side, without being followed by languor or depres¬ sion. Its effects, however, vary with different con¬ stitutions. A sailor that lately took this gas at a public exhibition immediately drew his knife, and stabbed one of the company. From 4 to 12 quarts may be breathed with safety. II. ( Binoxide of nitrogen. Deutoxide of do. Nitric oxide. Nitrous gas. Deutoxide d'azote, Fr. Stickstoffoxyd, Ger.) This is most conve¬ niently prepared by pouring nitric acid, sp. gr. 1-2, on metallic copper. Effervescence ensues, and nitrous gas is evolved, and may be collected over water or mercury in the pneumatic trough. The residual liquid yields crystals of nitrate of copper on evaporation. Remarks. A colorless, tasteless, inodorous, ir- respirable, and incombustible gas. In contact w ith free oxygen, it produces dense orange or red va¬ pors of nitrous acid, which are freely absorbed by water. Its sp. gr. is about 1-04. NITROGEN, PHOSPHORET. A snow- white powder formed by heating chloride of phos¬ phorus, previously saturated with dry ammoniacal gas. (Rose.) NOY 444 OIL NITROGEN, SULPHURET. A greenish yellow mass, obtained by the action of water on a compound of chloride of sulphur and ammonia. (Soubeiran.) NITROMURIATIC ACID. Syn. Nitrohy- drochloric Acid. Aqua regia. Acidum nitro- MURIATICUM, (P. D.) EaU REGALE J AciDE NITRO- muriatique, ( Fr .) Salpeter-salzsrures ; Ko- nigswasser, ( Ger .) Prep. I. Nitric acid f ; mu¬ riatic acid f^ij; mix. Used to dissolve gold and platinum, and in medicine, in liver complaints, syphilis, exanthemata, &c., either internally, in doses of 5 to 15 drops in water, or externally, as a foot or knee-bath. See Bath. II. ( Aqua regia with sal ammoniac .) Nitric acid (sp. gr. l - 2) f §xvj; sal ammoniac v ; dis¬ solve. Occasionally used by dyers ; does not keep well. Nitre is sometimes substituted for sal am¬ moniac. Dissolves gold and platina. III. ( Dyer’s aquafortis.) Colorless nitric acid (sp. gr. IT7) 100 lbs.; muriatic acid (sp. gr. 1T9) 5 lbs.; mix. Used by dyers. “ It dissolves tin without oxidizing it.” (?) NITROUS ACID. Syn. Acidum nitrosum, (Lat.) Acide nitreux, (Fr.) Salpetrige Sal- FKTERsauRE, (Ger.) Prep. Distil perfectly dry nitrate of lead in a coated glass retort, connected with a glass receiver placed in a freezing mixture, and furnished with a safety tube. A pungent, acid, corrosive liquid, colorless below zero, but yellow, or orange-colored at higher temperatures; sp. gr. 1'42 ; boiling point 82° F. It is a powerful oxidi¬ zing agent. When mixed with water, it is decom¬ posed. A mixture of nitrous and nitric acids forms the fuming nitric acid (aquafortis) of commerce. Its compounds with the bases are called Nitrites. Nitrite of potassa may be obtained by heating nitre to redness, and removing it from the fire be¬ fore the decomposition is complete. Both nitrous and hyponitrous acids contain no water, and are therefore dry liquids. (Ure.) NITROSALICULIC ACID. Small golden- colored crystals, obtained by gently heating sali- eulous acid with moderately strong nitric acid, washing the mass with water, dissolving in alco¬ hol, and crystallizing. It forms crystallizable ni- trosaliculates with the alkalis. NITROSACCHARIC ACID. A peculiar crystallized acid, formed by the union of nitric acid with the saccharine matter obtained by the action of sulphuric acid on gelatin. NORFOLK FLUID. Prep. Linseed oil 3 pints; yellow rosin 4 oz.; fir rosin 2 oz.; yellow wax 1~ oz.; melt, add neat’s foot oil 1 quart; oil of turpentine 1 pint. Used to preserve and soften leather. NOV ARGENT. Freshly-precipitated muriate of silver dissolved in a solution of hydrosulphite of soda. Used to silver metals, especially to re¬ store old plated goods. NOVAURUM. A solution of neutral terchlo- ride of gold. (See Gold, liquid.) NOYEAU. Syn. Creme de Noyeau, (Fr.) Prep. I. Blanched bitter almonds 1 oz.; proof spirit 1 quart; lump sugar 1 lb.; dissolved in wa¬ ter J pint; digest and filter. II. Bitter almonds, blanched, 3 oz.; coriander seed ^ oz.; cinnamon, ginger, and njace, of each, 1 dr.; proof spirit or plain gin 2 quarts; white su¬ gar 2 lbs.; dissolved in water 1J pints ; macerate for a week, and fine down with alum (dissolved) | i oz. III. (Creme de noyeau de Martinique.) Loaf j sugar 24 lbs.; water 2$ gallons; dissolve, add proof spirit 5 gallons; or orange-flower water 3 pints; bitter almonds 1 lb.; essence of lemons 2 dr.; as above. A pleasant nutty-tasted liqueur, but should not be taken in large quantities. (See Cordials.) OATS. A large portion of the oats given to horses passes off undigested. It has been pro¬ posed to prevent this loss, by either coarsely : bruising them in a mill, or by pouring boiling 1 water over them, and allowing them to macerate till cold, when they are to be given to the horses ; without straining off the water. It is stated on ; good authority, that oats thus treated will not only fatten quicker, but go twice as far as without j preparation. ODORS. (See Disinfectants and Fumiga- j TION.) CENANTHIC ACID. This acid passes over, \ in small quantity, towards the end of the process when wine is distilled. By digestion with potash and decomposition with sulphuric acid, it may be obtained under the form of an oily liquid. (See Ether,. GEnanthic.) (ENANTHYLIC ACID. A peculiar sub- i stance obtained by Mr. Tilley, by the action of nitric acid on castor oil. CENOTHIONIC ACID. (From oivos, wine, 1 and Seiov, sulphur.) Sulphovinic acid. OIL COLOR CAKES. Prep. Grind the col¬ ors with oil of turpentine, in which has been dis¬ solved in the cold, about one-sixth of its weight of powdered mastich ; let them dry, then place the stone over a slow charcoal fire, so as to soften the color, and add of a warm solution of spermaceti in half its weight of poppy oil, q. s. to make the mass into a proper paste ; remove the heat, work till it begins to harden, then form the mass into pieces and mould them into cakes. Used by ar¬ tists, rubbed down with poppy, nut, or linseed oil, j and turpentine as required. OIL COLORS, (in bottles or bladders.) Pre¬ pared with the same mixture as the last, but thinned sufficiently with any pale drying oil be¬ fore putting them into the cases. Used by ar¬ tists. OIL GAS. A mixture of several gaseous hy¬ drocarbons obtained by passing oil through red hot tubes, or dropping it on red hot stones or bricks. 1 gallon of whale oil yields 90 to 100 cubical feet of gas, which gives a more brilliant light than coal gas, and burns about 3 times as long. OILS. Syn. Huiles, (Fr.) Oele, (Ger.) Olea, (Lat., from olea, the olive.) Oils are com¬ pounds of carbon and hydrogen, (hydrocarbons,) i or of carbon, hydrogen, and oxygen, (oxyhydro- carbons,) derived from the animal and vegetable kingdoms, and chiefly distinguished by a certain ' degree of consistence, (unctuosity,) insolubility in water, and power of supporting combustion with flame. Oils are divided into two great classes; viz.: fixed or fat oils, and volatile or essential oils. Olive, rape, almond, and castor oils, are ex¬ amples of the former; and the oils of lavender, OIL 445 OIL lemons, bergamotte, and turpentine, of the latter. The term oil is also applied to various empyreu- matic products of the distillation of organic bod¬ ies, and to several unctuous mixtures in perfumery and pharmacy, as well as by liqueuristes to their richer cordials. OILS, CORDIAL. (In the art of the liqueur- iste.) Dilute aromatized alcohol, holding in solu¬ tion a sufficient quantity of sugar to impart an oily consistence. The following is an example of this class of liqueurs:— Oil of Cedrat. ( Creme de Cedrat.) Spirit of cedrat 1 quart; spirit of citron 1 pint; proof spirit 3 pints; lump sugar 5 lbs. ; dissolved in water 6 pints ; mix, allow it to stand together for a week, then filter if required. (See Cordials, Cremes, Liqueurs, &e.) OILS, COMPOUND. Syn. Mixed Oils. This term is commonly applied to various mix¬ tures of oils or other ingredients that possess an unctuous appearance. Where not otherwise di¬ rected, they are prepared by simply agitating the ingredients together, and after a sufficient time decanting the clear, and filtering if necessary. The following are some of the principal compound oils:— Oil, Acoustic. (Oleum terehinthince acousti- cum. Mr. Maule.) Almond oil 3iv; oil of tur¬ pentine 9ij; mix. Used for deafness. Oil, Black. Oil of turpentine 4 lbs.; rape oil 1 gallon ; oil of vitriol ^ lb.; British oil ^ lb.; mix well, and in 14 days decant the clear. Oil, British. (Common oil of petre. 01. pe- tra vulgare.) Oil of turpentine 2 lbs.; Barba- does tar 1 lb.; oil of rosemary 2 oz.; mix well. Oil of Camphor. (01. camphora nitricum, Fee.) Nitric acid 460 grs. ;■ camphor 200 grs.; dissolve without heat and decant the oil. Oil, Camphorated. (Camphor liniment , lini- mentum camphorce, P. L. and E. 01. camplio- ralum, P. D.) Camphor ! olive oil %iv ; dis¬ solve by a gentle heat. Anodyne ; discutient; used for sprains, bruises, Ac. Oil, Chabert’s. Oil of turpentine 3 parts; Dippel’s oil 1 part; mix and djstil 3 parts. Used in tapeworm. Oil, Darby’s. Oil of amber, balsam of sulphur, and Barbadoes tar, equal parts. Oil, Exeter. (01. excestrense.) Green oil 2 gallons; euphorbium, mustard seed, castor, and pellilory, of each bruised, Jj; macerato with occa¬ sional agitation for 10 days, and strain. Oil, Furniture. (Oil stain. Mahogany do.) Linseed oil 1 gallon ; black rosin 1 lb.; alkanet root 12 oz., or less; heat together until sufficiently colored. Some persons use boiled oil, and others add a little beeswax, and rose pink. Oil, Macassar. Olive oil 1 lb.; oils of origa¬ num and rosemary, of each, 1 dr.; mix. ' Used to nake the hair grow and curl. Oils, Mixed. (Ol. mixta.) Essences of berga- notte and lemons, of each, ! °>l s °f lavender and pimento, of each, ^ss ; used to scent sal vola- ile drops, smelling bottles, Ac. Oil, Neat’s foot. (Nerve oil. Trotter's do. 01. nervirtum. Auxungia pedum tauri.) From leat's feet and tripe by boiling; does not harden >y age; used to soften leather and to fry Int¬ ers. Oil, Newmarket. Oils of linseed, turpentine, and St. John’s wort, of each, 3 lbs.; oil of vitriol 1 oz.; mix. For sprains in horses. Oils, Nine. (Mixed oils. Ol. ex omnibus.) Train oil 1 gallon; oil of turpentine 1 quart; oil of bricks and amber, of each, 5 oz.; camphorated spirit of wine 10 oz.; Barbadoes tar 2£ lbs.; oil of vitriol 1 oz.; mix. Used by farriers. Oil, Phosphorated. (Ol. phosphoratum.) —1. (Ph. Bor.) Phosphorus 12 grs.; almond oil Jj; dis¬ solve by a gentle heat. Dose. 5 to 10 drops made into an emulsion.—2. (Majendie.) Phosphorus 3j ; almond oil fij ; macerate in the dark for 14 days, and scent with bergamotte. Stronger than the former. *** A bottle partly filled with oil satu¬ rated with phosphorus, will emit enough light in the dark, on the cork being taken out, to see the time by a watch. Oil for Quitters. Aquafortis 1 oz.; spirit of wine, and oil of turpentine, of each, 3 oz.: red precipitate ^ oz.; mix. Used by farriers. Oil of Roses. 1. Olive oil 1 pint; otto of roses J to 1 dr. ; mix.—2. To the last add oil of rosemary £ dr. Either may be colored red by steeping a little alkanet root in the oil (with heat) before scenting it. Used for the hair. Oil, Shaving. Soft soap 6 lbs.; rectified spirit of wine 1 gallon. Oil, Sheldrake’s. Nut oil 1 pint; ceruse 2 oz.; boil; when dissolved, add copal varnish 1 pint, and stir till the oil of turpentine has evapo¬ rated. Used to grind colors in, to brighten them. Oil of Spike. (Factitious.) 1. Oil of turpen¬ tine 3 pints ; oil of lavender 1 pint; mix. Used by enamellers to mix their colors in.—2. Oil of tur¬ pentine 1 gallon ; Barbadoes tar 4 oz.; alkanet root 2 oz.; digest a week. Used as a liniment for horses. Oil, Sulphurated. (Ol. Sulphuratum.) (See Balsam of Sulphur.) Oil, Toothache. (Toothache Drops.) 1. Oils of origanum and cloves, of each f 3iij; camphor 3j; dissolve.—2. To the last add creosote 3j.—3. Tinctures of pellitory of Spain and colchicum, of each Jj! creosote and oil of cloves, of each 3j ; mix. Dropped on a piece of lint and stuffed in the tooth, previously wetted with the drops by a camel- hair pencil. Oil, Wedel’s. (Ol. Bezoardicum.) Almond oil ^ij; camphor 3ij ; essence of bergamot 3ss; alka net root to color ; mix. Oil, Worm. (Ol. Vermifugum .)—1. (Chabert.) Rectified oil of turpentine 3iv ; do. animal oil 3j; mix. To be followed by a purgative.—2. (For dogs.) Turpentine 3 to 4 dr.; castor oil 1 oz.; for 1 dose. Oil, Watchmaker’s. Prepared by placing a clean strip of lead in a small white glass bottle filled with olive oil, and exposing it to the sun s rays at a window for some time, till a curdy matter ceases to deposite, and the oil has become quite limpid and colorless. Used for fine work; does not get thick by age. (See Olein.) OILS, EMPYREUMATIC. Oily fluids ob¬ tained by the dry distillation of various animal and vegetable substances. If the ingredients are of a liquid or pasty nature, or become so when heated, they are usually mixed with about twice their weight of sand, to divide them, and thus expose OIL 446 OIL them more effectually to the action of the fire. They are purified by rectification, either aloue or along with water. The following are the principal empyreumatic oils :— Animal Oil. ( Empyreumatic animal oil. Dip- pel's do. 01. Animale. Rectified oil of harts¬ horn. O. Dippelii. O. cornu cervi Rectificatum.) Chiefly obtained as a secondary product in the manufacture of boneblack; fetid black. A finer kind is made by slowly distilling oil of hartshorn and collecting only the first portion that comes over ; pale and thin ; discolored by light. Anti- spasmodic, anodyne, and diaphoretic. Dose. 10 to 30 drops in water. Oil of Benjamin. (01. Benzoini.) From the residuum of the process of preparing benzoic acid. Used to make mock Russia leather. Bircii Oil. (01. Betula.) From birch-bark, by heating it in an earthen pot with a hole in the bottom to allow the oil to flow through into another jar sunk in the ground and luted to it. Thick, balsamic, odorous ; chiefly used to dress Russia leather. Oil of Bones. (01. O-ssium.) Black, fetid ; pro¬ cured from the makers of boneblack: used to make lampblack. Oil of Box. (Ol. Buxi.) From boxwood with¬ out addition. Resolvent. Oil of Bricks. (Ol. Lateritium .) From olive oil mixed with brickdust, and distilled ; resolvent, in palsy and gout. —Factitious oil of Bricks. Lin¬ seed oil 1 lb.; oil of turpentine ^ lb.; oil of harts¬ horn, or bones, and Barbadoes tar, of each 1 oz.; mix. Oil, Coal. (See Naphtha.) Oil of Hartshorn. (Ol. Cornu Cervi.) From harts’ horns, by distillation. Oil of Hemlock. ( Pyroconia .) By the destruc¬ tive distillation of hemlock. Oil of Lettuce. (Empyreumatic.) From gar¬ den lettuce. Oil of Soot. (Ol. Fuliginis.) From wood soot; fetid. Used in epilepsy. Oil of Tar. (Jeran. Ol. Pini. O. Pini Ru- hrum. O. Taedce. O. Picis liquidce.) From tar; reddish ; colorless when rectified ; soon gets thick. Used as an application to ringworm ; contains cre¬ osote. OILS, FIXED. Syn. Fat Oils. Unctuous no. Huiles grasses, (Fr.) Fette Oele, (Ger.) Olea expressa, (Ldt.) Compounds of carbon, hydrogen, and oxygen, (hydrocarbons,) obtained from the organic kingdom, and chiefly distinguish¬ ed by their insipidity, unctuosity, insolubility in water, and being lighter than that fluid. Olive oil, obtained from the vegetable, and spermaceti oil, from the animal kingdom, may be taken as types of the rest. The fixed oils are chiefly found in the fruit and seeds of plants, and in thin membranous cells, in various parts of the bodies of animals. Some of these oils are solid at ordinary tempera¬ tures ; as palm oil, cocoa-nut oil, &c.; but the majority are fluid, except when considerably cool¬ ed, when they separate into two portions ; the one solid, consisting mostly of dtearine, and the other liquid, consisting chiefly of oleine. Nearly all the fixed oils, when freely exposed to the air, absorb oxygen, and either gradually harden, or become rancid. The former are termed drying oils, and are used by painters ; the latter are used in cook¬ ery, for machinery, lamps, &c. The whole of these oils suffer decomposition at high temperatures, j yielding various hydrocarbons; when suddenly exposed to a red heat, they yield a gaseous product, - (oil gas,) which is used for illumination. It is on this property that candles and lamps furnish their light. The tallow or oil is first converted into gas in the pores of the wick, and this gas, immediately! on its formation, enters into combustion, with the production of heat and light. With caustic al-: kalis and water the fixed oils form soap. When some of these oils are absorbed by porous bodies,! and thus expose a vastly increased surface to the air, they absorb oxygen with such rapidity as to: generate a considerable degree of heat. Paper,; tow, cotton, wool, straw, shavings, &c., slightly! imbued with oil, and left in a heap, freely exposedj to the air or sun, will often spontaneously inflame. In this way many extensive fires have arisen. The! above is especially the case with linseed, rape, ana olive oils. The former made into a paste with man-; ganese, rapidly becomes hot, and ultimately takes fire. Purification. Several fat oils, especially when recently expressed, are purified by violent agitation with 1 to 2§ of concentrated sulphuric acid, when they assume a greenish color, and after about a: fortnight, deposite a coloring matter and become! paler, and burn with greater brilliancy, particu¬ larly if well washed with steam or hot water, and! clarified by repose or filtration.— Another method] is to mix the acid with hot water, and to blow- steam through the mixture for some time. The above are generally employed for the glutinous) vegetable oils.— Whale, seal, or other fish oil, is! best purified by violent agitation with hot water orj steam, by placing it in a deep vessel, and blowings steam into it at the bottom for some time .—Another method is to agitate it with a hot infusion of oak bark to remove the albumen and gelatin, next with steam and hot water, and then to filter it through animal charcoal.—Davidson treats whale oil, first with a solution of tan, next with water and chlo- ride of lime, and then with dilute sulphuric acid; and warm water.—A very good method is to agi¬ tate the oil with a solution of blue vitriol and com¬ mon salt, and then to filter it through charcoal.— Olive, almond, castor, rape, nut, linseed, and some; other oils, are readily bleached by exposure to the sun’s rays in glass bottles, or by heating them in a wood or tin vessel along with filtering powder, 1 to 2 lbs. to the gallon, (see Powders,) agitating foi some time, and then filtering them. Animal char¬ coal is also used in the same way. The first method is commonly employed by the druggists and colormen to whiten their castor and linseed oils; and the second, by the perfumers for the preparation of their White Almond and Olive Oils, (Ol. amygdala album. Ol. olivce album., 14 to 21 days’ exposure to the sun in fine weather is usually sufficient for castor oil, when placed in 1 to 4 quart pale green glass bottles, and covered by: gallipots inverted over them. The oil should be filtered before exposing it to the light, as, if only slightly opaque, it does not bleach well. Almonc and olive oils are apt to acquire a slight sulphurouf smell when treated as above; but this inay b( readily removed by filtration through a little anima OIL 447 OIL charcoal, or by washing it with warm water. Not only the above, but all other oils, may be rendered perfectly colorless by the use of a little chromic acid, or by a mixture of a solution of bichromate of potash and sufficient sulphuric, muriatic, or ni¬ tric acid, to seize on all the alkali.—Mr. Watt's method for purifying fats and oils answers admira¬ bly for those intended for illumination. He em¬ ploys a mixture of dilute sulphuric acid with a lit¬ tle nitric acid and bichromate of potash, and some oxalic acid, which are added to the oil or fat in the steaming tub; and after thorough admix¬ ture, by blowing steam through the mass, 1 lb. of strong nitric acid mixed with 1 quart of water, is added for every ton of fat, and the boiling contin¬ ued for half an hour ; when a small quantity of naphtha or spirits of turpentine is mixed in, and the whole is finally well washed with water.— Rancid oil is easily purified by boiling it for 15 minutes with a little water and calcined magnesia, or by filtering it through charcoal. Purity. The purity of the fixed oils is best as¬ certained from the sp. gr., and by the odor and taste. If pure olive oil be shaken in a vial only half filled, the “ bead,’' or bubbles, rapidly disap¬ pear ; but if adulterated with poppy or other oil, they continue longer before they burst.— Olive oil is also completely solidified when cooled by ice ; but poppy oil remains partly liquid, even when it forms less than one-fourth of the mass.—One part of nitrate of mercury (prepared by dissolving 12 parts of mercury in 15 parts of nitric acid, sp. gr. 1*36) mixed with 12 parts of pure olive oil, and well agitated for some time, will form a solid mass in 24 hours, or less; and the degree of hardness thus assumed may be taken as a measure of the purity of the oil.—When olive oil is “ carefully mixed with one-twelfth part of its volume of a so¬ lution of mercury in f ^viij, 3vj of nitric acid sp. gr. 1-500, it becomes in 3 or 4 hours like a firm fat, without any separation of liquid oil.” (P. E.) — Almond oil is frequently adulterated with poppy or nut oil, when its density is increased ; or by rape oil, when its density is lessened.— Pure castor oil is wholly soluble in strong alcohol. Prep. The fixed oils, except where otherwise directed, are obtained from the bruised or ground fruit or seed, by means of powerful pressure, in screw or hydraulic presses, and are either allowed to clarify themselves by subsidence, or are filtered. The following are the principal fixed oils met with in commerce, or which are objects of interest or Utility :— Oil of Almonds. ( Oleum Amygdala, P. L. O. Amygdalarum, P. D.) By expression from either bitter or sweet almonds, usually the for¬ mer ; sp. gr. 0 916 to 0 918. Prod. 45§. De¬ mulcent ; emollient. Oil of Bays. (01. Laurinum. O. Lauri.) —1. By expression from bay berries ; fluid, insipid.—2. (Boiled Oil of Bays. Butter of do. Ol. Lauri Nobilis. Do. do. Verum.) From bay berries by boiling ; green, buttery ; from Italy. Oil, Beech. (Ol. fagi.) From the nuts of fagus silvatica ; sp. gr. 0’9225 ; clear, keeps well; Used for salads. Oil of Belladonna Seeds. Bland ; used for lamps in Swabia and Wurtemberg. Oil of Ben. (Oil of Behen.) From the nuts of Moringa apt.era; scentless, colorless; keeps long without growing rank. By standing, it sepa¬ rates into two parts, one of which freezes with dif¬ ficulty. The latter is used in perfumery. Boiled Oil. (Drying Oil. Ol. Desiccativum.) —1. Nut or linseed oil 1 gallon ; litharge 12 oz. ; sugar of lead and white vitriol, of each 1 oz.; sim¬ mer and skim until a pellicle forms, cool, and when settled decant the clear.—2. Oil 1 gallon; litharge 12 to 16 oz.; as last.—3. Old nut or linseed oil 1 pint; litharge 3 oz.; mix, agitate occasionally for 10 days, then decant the clear.—4. Nut oil and water, of each 2 lbs.; white vitriol 2 oz.; boil to dryness.—5. Mix oil with powdered snow or ice, and keep it for 2 months without thawing. Used for paints when wanted to dry quickly. Oil, Castor. (Ol. Castorei. O. Ricini, P. I*. E. D.) The best (cold drawn) is prepared by pressing the shelled and crushed fruit (seeds) in hemp bags, in a hydraulic press, and heating the oil thus obtained with water in well-tinned vessels till the water boils, and the albumen and gum separate as a scum, which is removed, the oil fil¬ tered through flannel, and put into canisters. The commoner kinds are prepared by gently heating the shelled seeds, and pressing them while hot. Another method is to put them into bags, and to boil them in water, when the floating oil is skimmed off! Sp. gr. 0-9611 to 0-969. Prod. 25 to 30§. Chiefly used as a purgative. The best is imported from the East Indies in square tin canisters. It is frequently adulterated with rape oil ; but this may be detected by its not dissolving in strong alcohol, and also by its less density. Pure castor oil is soluble in an equal weight of alcohol, sp. gr. 0-820. Oil, Cod’s Liver. (Ol. Aselli. O. Jecoris Aselli. O. Morrhuce. Huile de Morue.) Drains from the livers of codfish, when exposed to the sun, and beginning to putrefy. Imported from Newfoundland. Mr. Donovan recommends the fresh livers to be heated to 192°, and then pressed, and the oil separated from the water, and filtered. Brownish yellow. Dose. 1 or 2 tablespoonfuls 2 or 3 times a day, in gout, rheumatism, scrofula, &c. It contains a small quantity of iodine and bromine. Oil of Colza, from tho seeds of brassica cam- pestris oleifera. Sp. gr. 0-9136. Prod. 39g ; burns well in lamps. Oil, Croton. (Ol. Crotonis, P. E. O. Tiglii, P. L.) From the shelled seed of croton tiglium, (Molucca grains ;) chiefly imported from the East Indies. Yellow or brownish ; strongly cathartic. Dose. 1 drop. Oil, Cucumber. From the seeds of cucurbita pepo and melapepo, sp. gr. 0-9231 ; used in lamps. Oil, Garden Spurge. (Ol. Lathyris.) Irom the seeds of euphorbia lathyris ; cathartic. Dose. 4 to 8 drops. Prod. 42§. * Croton oil, mixed with 5 or 6 times its weight of nut oil, is usually sold for it. Oil, Gingilie. (Benne Oil. Ol. Sesami.) from the seeds of sesainuin orientale ; used & salads, and in painting. Oil, Hemp. (Ol. Cannabis.) From hemp seed, (cannabis sativa.) Mawkish ; used for frying, mixing paints, making soap, See. Sp. gr. 0 9276. Oil, Lard. (Ol. Adipis.) By separating the oleine from the stearine of lard by means ot hot OIL 448 OIL alcohol. Largely made in America, where alco¬ hol is cheap. Oil, Linseed. (Ol. Lini, P. L. E. D.) —1. ( Cold- drawn Linseed Oil. 01. Lini sine igne .) From the seeds of linum usitatissum et perenne, bruised or crushed, and then ground and pressed without heat. Pale, insipid, viscous ; sp. gr. 0-9347 ; does not keep so well as the next. Prod. 18 to 200.— 2. As last, but at a steam heat of 200° F. Am¬ ber-colored. Prod. 22 to 270. Both are drying and cathartic. Used for painting, in varnishes, &c. Oil of Mace, expressed. ( Myristicce Adeps, P. E. 01. Myristicce Expressum, P. L.) From nutmegs beaten to a paste, exposed to the steam of water, and pressed between heated plates. Orange- colored, fragrant, spicy ; buttery or solid. Prod. 18 to 200. When the last has grown discolored and hard by age, it is called Banda soap, (ol. macis in massis.) Oil, Mustard. (Ol. Sinapis.) From the hulls of black mustard seed ; viscid, stimulant. Used in rheumatism. The oils from sinapis dichotoma, ramosa, linensis, glauca, and tori, are sweet, and used for the table ; sp. gr. 0-9160. Prod. Black mustard 18$,—white or yellow do. 360. Oil of Myrtle. (Myrteum.) From the berries. Butyraceous, odorous. Oil, Nettle-tree. From the seeds of celtis Australis. Used in lamps. Oil, Nickar. From guilandina bonducella. Irri¬ tant ; used in convulsions and palsy. Oil, Nut. (Ol. Nucis.) From hazel nuts, (conglus avellana.) Pale, drying; superior to linseed oil; sold for oils of ben and almonds ; sp. gr. 0-9260. Oil, Olive. (Sweet Oil. Salad Oil. Ol. Oliva. Ol. Olivarum.) — 1 . From olives by cold pressure, (virgin oil.) —2. With the heat of boiling water. —3. By boiling the residuum or marc in water. —4. By allowing the bruised fruit to ferment be¬ fore pressing. The former are used for salads, but the last two for lamps, making soap, &,c.— Prov¬ ence Oil (ol. Provinciale) is the most esteemed ; Florence and Lucca Oils are also of very fine quality ; Genoa Oil comes next, and then Galli¬ poli Oil, which forms the mass of what is used in England ; Sicily Oil is inferior, and Spanish Oil the worst imported ; sp. gr. 0.9176. Prod. 320. Sweet Oil droppings are the foots or deposites, and the drippings; it is used for soap and ma¬ chinery. (See Oils, Fixed.) Oil, Palm. (Ol. Palma. Palm Butter.) Sp. gr. 0-968. Orange or red ; butyraceous ; smells of violets ; unchanged by alkalis ; bleached by the solar rays, age, exposure, sulphuric acid, chlorine, and chromic acid. Demulcent; used to make soap, candles, and ointments ; for the latter chiefly because of its fine color. Oil of PiNE Nuts. (Ol. Nucis Pini.) From stone-pine kernels, (pinus pinea ;) inferior. Prod. 300. Oil, Pistathia Nut. Sweet; used for salads. Oil of Plum Stones. From prunus domesti- cus ; sp. gr. 0-9127. Burned in lamps in Wurtem- burg. Oil, Poppy. (Oliete. Ol. Papaveris.) From the seeds of papaver somniferum ; sp. gr. 0-9243. Used for salads, in painting, and for making soap ; dries and keeps well; sold for almond oil. Oil, Rape. (Ol. Rapa.) From brassica napris and campestris ; sp. gr. 0-9128 to 0-9136. Dries slowly, makes soft soaps, good ointments, but bad plasters ; smokes in burning.— Summer Rapeseed Oil, from brassica prtucox ; sp. gr. 0'9139. Oil, Pale Rape. (Refined Rape Oil.) From common rape oil, by violent agitation with 20 of oil of vitriol, and 4 or 50 of water, and after 8 or 10 days’ repose, decanting the oil, and filtering through flannel or felt. Used for lamps and black¬ ing. Oil, Seal. (Ol. Phocce.) Used in lamps. Oil, Spermaceti. (Ol. Cetacei.) From the head matter of the fish ; smells little, and burns well ; other pale fish oils, filtered through char¬ coal, are commonly mixed with it, or sold for it. Oil, Walnut. (Ol. Nucis Juglandis.) From Juglans regia ; soon gets rank. Used to make plasters and paints ; dries well; sp. gr. 0-9260. Prod. 500; when cold drawn, it is eaten with salads. Oil, Whale. (Train Oil. Ol. Cetaceum.) From several varieties of the fish ; coarse, stink¬ ing ; sp. gr. 0-9231. Used for machines, in lamps, &c. The southern whale oil is the best. Oil of Wine Stones. From the seeds of grapes; sp. gr. 0-9202 ; bland, emollient, pale yellow. Prod. 10 to 110. Oil of Yelk of Eggs. (Ol. Ovi.) From yelks of eggs, boiled or fried hard, and then pressed; or broken up, digested in hot alcohol, the tincture fil¬ tered, and the spirit distilled off. Commonly used to “ kill” quicksilver on the Continent. OILS. (By infusion.) Syn. Olea infusa. Ol. cocta. These are generally prepared by either digesting or gently boiling the ingredients in 3 or 4 times their weight of olive oil till they become dry and crisp, when they are either press¬ ed or drained dry, and the oil either filtered or al¬ lowed to clarify by subsidence. The following are the principal oils that are prepared by in¬ fusion :— Oil of Belladonna. (Ol. Belladonna, P. Cod.) Fresh leaves 1 lb. ; olive oil lb. ij. Oil of Chamomile. (Ol. Anthemidis, P. Cod.) Leaves and flowers 1 lb.; olive oil 3 lbs. ; as last. Oil of Cantharides. (Ol. cum Cantharidibus, P. Cod.) Powdered flies jiv; olive oil 5 x * x 'j» digest 6 hours in a water-bath, and strain with pressure. Stimulant. Oil of Earthworms. (Ol. Lumbricprum.) From earthworms. Oil, Green. (Green Elder Oil. Ol. Viride. O. Sambuci viride.) —1. Green elder leaves 1 lb.; olive oil 1 quart; boil till the leaves are crisp, press out the oil, and again heat it till it turns green.—2. As last, but by maceration under 212°.—3. Elder leaves 1 cwt.; linseed oil 3 cwt. The last is the form usually employed on the large scale. It is generally colored with verdigris ^ lb. to the cwt., the last thing before putting it into casks ; as, without great skill and the full quantity of leaves, a very deep green color can¬ not be obtained. The oil is got from the leaves by allowing them to drain in the pan or boiler, (with a cock at the bottom,) and well heated. Emollient; used as a liniment. Oil of Hemlock. (Ol. Conii, P. Cod.) As oil of belladonna. 4 OIL 449 OIL Oil of FIenbane. ( Ol. Hyoscyami, P. Cod.) As oil of belladonna. Oil of Mucilages. (Ol. Mucilaginum.) —1. (P. L. 1746.) Marshmallow root lb. ss ; linseed and fenugreek seed, of each ^iij j water 1 quart; boil 1 hour, add olive oil 2 quarts, and boil till the water is consumed.—2. Fenugreek seeds 8 oz.; linseed oil 1 quart; infuse a week, and strain. Emollient. Oil of Opium. (Ol. Opiatum.) Olive oil ^vj; opium 3j ; digest at a moderate heat for 2 hours. Oil of Hoses. (Ol. Rosa. Ol. Rosaceum.) Rose petals, beat to a pulp, 4 or 5 oz. ; olive oil 1 pint; macerate in the sun or a warm place, in a covered vessel for a week, arid press out the oil ; repeat the process with fresh roses till the oil smells sufficiently strong, then filter. For the hair. Oil of St. John’s Wort. (Ol. Hyperici. Bals. do.) Flowers 4 oz.; sweet oil 2 lbs. ; infuse till well colored. A mixture of equal parts of rape and green oils is usually sold for it. Oil of Rue. (Ol. Ruta, P. Cod.) From the leaves, as oil of chamomile. Oil of Scorpions. (Ol. Scorpionum.) Live scorpions 30 in No.; almond oil 2 lbs. ; expose to the sun or warmth for 40 days, and strain. Cen¬ tipedes are usually substituted for scorpions. Emol¬ lient, diaphoretic, and stimulant. Oil of Stramonium. (Ol. Stramonii, P. Cod.) As oil of belladonna. Oil of Tobacco. (Ol. Tabaci, P. Cod.) As the last. Oil of White Lilies. (Ol. Liliorum, P. Cod.) As oil of chamomiles. Emollient. Olive oil is usually sold for it. OILS, VOLATILE. Syn. Essential Oils. Distilled do. Olea Distillata. Olea vola¬ tile, (Lot.) Huiles volatiles, (Fr.) Flucii- tige ; Aetherische okle, (Ger.) Volatile oils are chiefly obtained from the flowers, leaves, fruit, seeds, bark, and roots of plants, by distilling them with water. They are usually more limpid and less unctuous than the fixed oils ; but some of them are butyraceous or crystalline. The ma¬ jority, when perfectly pure, are colorless, though before rectification nearly the whole of them have a pale yellow tint, and some of them are brown, blue, or green. Their density fluctuates a little on either side of water, and they are sparingly soluble in that fluid, forming perfumed or medica¬ ted waters. The lightest oil is that of citrons, (sp. gr. 0*847,) and the heaviest that of sassafras, (sp. gr. 1*096.) They possess various degrees of volatility, and evolve the odor of the plants from which they are distilled. By exposure to the air they rapidly absorb oxygen, and become partially converted into resin. 'Phis is the cause of the deposite that usually forms in them, especially in the expressed oil of orange when kept in an ill- corked vessel. The essential oils are often called essences, and the same term is commonly applied to their alcoholic solutions. (See Essences.) Some volatile oils, as those of turpentine, lemons, and copaiba, are compounds of hydrogen and car¬ bon only, (hydrocarbous;) but the majority con¬ tain oxygen as one of their constituents. They are chiefly used by perfumers and rectifiers, and in medicine ; and some of the cheaper kinds are 57 largely employed as vehicles for colors, and in the manufacture of varnishes. The dose of the aromatic and carminative oils, is from 1 to 10 drops, on sugar. Purity. The essential oils of commerce are often adulterated with fat oils, resins, spermaceti, balsam of copaiba, alcohol, or cheaper essential oils. Any of these, except the last two, may be detected by placing a drop of the suspected oil on a piece of paper, and exposing it to heat. If pure, the oil will be entirely evaporated; but if adulterated, a greasy or translucent stain will be left on the paper. These substances will also re¬ main undissolved when the oil is agitated with thrice its volume of rectified spirit of wine. The presence of alcohol may be detected by agitating the oil with a few small pieces of dry chloride of calcium, which will remain unaltered in a pure essential oil, but will mix with one containing alcohol, and separating the latter, dissolve in it, forming a liquid stratum at the bottom of the vessel. When only a very little alcohol is present, the pieces change at least their form. (Bor- sarelli.) Another test is the milkiness occasioned by the addition of a little water, as well as the loss of volume of the oil when it separates. This species of adulteration is very common, especially in cold weather, when it is a general practice of the druggists to add spirit to their oils to render them transparent. Oil of cassia is very commonly treated in this way. The admixture of an in¬ ferior essential oil with one more costly, may be best detected by pouring a drop or two on a piece of porous paper or cloth, and shaking it in the air, when, if occasionally smelled to, the dif¬ ference of the odor at the beginning and the end, will show the adulteration, especially if it be turpentine. The latter may also be detected by agitating the oil with spirit of wine as above, when it will remain undissolved. The purity of essential oils may likewise be determined by taking their sp. gr. ; or, still more accurately, by measuring their index of refraction, as suggested by Dr. Wollaston. The adulteration of a heavy oil with a light one, or the reverse, may be de¬ tected by agitating the suspected oil with water, when the one will sink, and the other float. Prep. The volatile oils are generally obtained by distilling the articles along with an equal weight of water; but some substances that give out their oil with difficulty, are first soaked for 24 hours in twice their weight of water, to each gallon of which 1 lb. of common salt has been added, by which its boiling point is raised, and consequently the oil comes over more easily. In such cases a quick fire is used, and when one half the water has come over, it is returned into the still, and this cohobation is repeated until the distilled water ceases to come over mixed with oil. The heat of steam or a salt water-bath should be preferably employed ; but it a naked fire be used, the still should be deep and narrow, by which means the bottom will be more per¬ fectly covered with a small quantity of water, and empyreuma prevented. W hen the distilled water is to be repeatedly cohobated on the ingredients, a very convenient plan is to so arrange the ap¬ paratus that, after the water has separated from the oil, it shall flow back again into the still, by OIL 450 OIL which much time and trouble will be saved. The separation of the oil and water is effected by al¬ lowing the mixed liquids to drop into a Florentine receiver, (see engr.,) when the oil is the lighter of the two, by which means the latter accumulates at a, and the water flows over by the spout b. The same receiver may be employed for oils heavier than water, by reversing the arrange¬ ment ; but a glass separator (see engr.) will be found more convenient. In this case the oil accumulates at the bottom of the vessel, and may be drawn off by the cock. The essential oils of lemons, oranges, and some other fruits, are chiefly obtained by submitting the yellow rind to powerful pressure ; but in this way they are not so white, nor do they keep so well as when dis¬ tilled. The rectification of volatile oils is performed without water, by the careful application of a heat just sufficient to make them flow over pretty rap¬ idly, so that they may be kept heated for as short a time as possible. One-half, or at most, two- thirds only, is drawn off; that left in the retort being usually mixed with raw oil, intended to be sold in that state. The following are the principal volatile oils that are articles of commerce, or objects of in¬ terest :— Oil of Acorus. (Oleum Acori. O. Calami Aromatici.) From the fresh rhizomes or roots; yellow; used to scent snuffs, aromatic vinegar, &c. Product. \ to ^ of 1$. Oil of Amber. ( 01. Succini. P. L. & D.) From coarse pieces of amber in an iron retort, either alone, or powdered and mixed with sand. The oil is separated from the succinic acid and fetid liquor that passes over, and rectified by a gentle heat. Prod. 20g; sp. gr. 0-758 at 75° ; pale yellow ; stimulant, antispasmodic, and rube¬ facient. Used in rheumatism, hooping-cough, &c. Scrapings of copal and dammar resin are frequently substituted for amber, and it is com¬ monly adulterated with mineral naphtha. Oil of Aniseed. (01. Anisi, P. L. E. & D.) From the fruit, (seeds;) nearly colorless; when pure it congeals at 50°, and does not melt again below 63°; sp. gr., English, 0-9768—foreign, 0-9903 ; alcohol of 0-84 dissolves 0-42 of its weight. Prod. Less than 2g. Carminative, much used in coughs, colds, &.c. It is frequently adulterated with oil of almonds, when spermaceti or camphor is added to make it candy. (See above.) The water in the refrigerator should not be colder than 65° F. Oil of Star-anise. (Ol. Badiani. Ol. Anisi stellati .) From the capsules. Used to adulterate the last. Dose of both the above, 6 to 15 drops. Oil of Balm. (OL Melissce.) From the herb; pale yellow ; odorous ; sp. gr. 0-975. Prod, fg of 1§. Oil of lemons is usually sold for it. Oil of Bergamotte. (Essence of Bcrgamotte. Ol. Bcrgamii. Ol. Bergamottce.) By expression from the yellow rind of the bergamotte orange. Pale greenish yellow; fragrant ; sp. gr. 0-885. From Italy. It may be obtained purer by distil¬ lation. Used as a perfume. Oil of Bitter Almonds. (Essential Oil of Almonds. Ol. Amygdalae Amarae.) From ground bitter almond cake, from which the oil has been pressed out, soaked for 24 hours with twice its weight of water, and ^ or ^ its weight of salt, and the whole distilled, allowing the first half of the water that comes over to deposite its oil, and then run back into the still. Or by exposing the bruised almond cake on a sieve or frame over the water in the still, when the steam passes through it and carries off 1 the volatile oil, which condenses along with the water in the refrigerator. Pale golden yellow; colorless when rectified; tastes powerfully nutty; sp. gr. 1-0836 ; mixed with oil of vitriol, it strikes a fine red color. Prod. Less than \ of 1§. Poisonous. Used instead of prussic acid in some diseases, and dissolved in spirit, by cooks, confectioners, and perfumers, to impart a nutty taste or flavor. Dose. \ to 1^ drops. It is 4 times as strong as ordinary prussic acid. Oil ofCajeput. (Ol. Cajeputi. Kyapooiie oil.) From the dried leaves of the melaleuca leucadron. Usually green, but white when pure; odorous; aromatic ; sp. gr. 0-925; when rectified, two oils come over,—the first colorless, sp. gr. 0-897 ; the second green, sp. gr. 0-920. Its green color is de¬ rived from chloride of copper, which may be recog¬ nised by the red precipitate occasioned by agita¬ ting the oil with a solution of prussiate of potash. (Guibourt.) Dose. 3 to 5 drops on sugar, in rheu¬ matism and cholera. A spurious kind is made of oil of rosemary, flavored with camphor, and the oils of peppermint and cardamoms, and colored with verdigris. From the East Indies. Oil of Camphor. (Ol. Camphorae Volatile.) From the wood of the camphor tree of Borneo and Sumatra. Colorless when rectified ; sp. gr. 0-91. Oil of Caraway. (Ol. Carui, P. L. E. D.; From caraway seeds. Nearly colorless ; aromat¬ ic ; carminative ; sp. gr. 0950. Prod. 5$. Fre¬ quently adulterated with oil of cumin. Oil of Cardamoms. (Ol. Cardamomi Essent .) From the seed; sp. gr. 0-943. Prod. 5§. Colorless; fragrant; carminative. Oil of Cassia. (Ol. Cassias, P. E.) From OIL 451 OIL cassia buds or bark ; golden yellow; aromatic ; odorous; sp. gr. 1071 to 1-095. Prod. Buds, less than 1$. Nitric acid converts it into a crystalline mass. Frequently sold for oil of cinnamon. Chief¬ ly imported. Oil of Cedrat. (Essence of Cedra. Do. of Cedrat. Oglio del Ce.dro. Ol. Citri finum. 01. Cedri.) From the external yellow rind of citrons, either by expression or distillation ; preferably the latter. The first portion of oil that comes over is colorless; the latter greenish. 100 citrons yield 1 oz. of white and ^ oz. of green oil. Very fra¬ grant. Oil of Chamom.ile. (Ol. Anthemidis, P. L. E. 0. Chamaemdi. Do. do. Romani.) From the flow¬ ers ; blue, turning yellow and brown by exposure ; fragrant; sp. gr., English, from the flowers, 0-9083 ; foreign, 0-9289. Prod. 1 to 2$. Stimu¬ lant and antispasmodic. Oil of Cherry-laurel. (Ol. Lauro-cerasi.) From cherry-laurel leaves. Resembles oil of bit¬ ter almonds. Poisonous. Oil of Cinnamon. (Ol. Cinnamoni, P. L. E. D.) From the bark macerated for several days in salt water. Yellow or reddish; sp.gr. 1-035. Prod. 1$. Very aromatic. It is chiefly imported from Ceylon, where it is distilled from bark that is unfit for exportation. The dark is usually rectified when two pale oils are obtained ; one lighter, and the other heavier than water; but 10$ is lost by the process. “ Odor purely cinnamic ; nitric acid converts it into a nearly uniform crystalline mass.” (P. E.) Oil of Citrons. (Essence of Citrons. Ol. Citri.) From the lees of citron juice ; or from the whole peels, either by distillation or expression. The latter does not keep well. Fragrant. Oil of Cloves. (Essence d'oeilettes. Ol. Ca- ryophylli, P. L. & E. O. Eugenics Caryophyl- lattB, P. D. Ol. Caryophyllorum.) From cloves well soaked in and distilled with salt water; the distilled water, after depositing its oil, being re¬ turned 3 or 4 times into the still on the same cloves. Colorless or pale yellowish; strongly odorous and aromatic; sp. gr. 1-055 to 1-061. Prod. 16 to 23$. A heavy oil, sp.gr. 1-079, (Clo- vic acid, Eugenic acid, Caryophyllic acid,) comes over first, followed by a light oil, sp. gr. 0-918, (clove hydrocarbon;) by rectification, much of the light oil is lost, and the product becomes denser. (1-361, Bonastre.) Oil of cloves is fre¬ quently adulterated with inferior essences, espe¬ cially those of pinks and clove-gillyflowers, and often with castor oil. Oil of Copaiba. (Ol. Copaiba;.) Copaiba ; water Oiss ; distil, returning the water into the still, until oil ceases to come over. (P. E.) On the large scale the oil is usually obtained by distilling the crude oil that separates during the manufac¬ ture of the specific solution of copaiba. C olorless ; sp. gr., when free from water, 0 878. Prod. 50 to 55$. Dose. 10 to 20 drops, on sugar, in the usual cases where copaiba is ordered. Oil of Coriander. (Ol. Coriandri.) From the seeds ; fragrant; aromatic ; yellowish. Oil of Cumin. (Ol. Cumini. O. C-ymini.) From the fresh fruit, (seed ;) pale yellow ; smells of the seeds. Prod. 2^ to 3$. Oil of Cubebs. (Ol. Cubeba, P. E.) From coarsely ground cubebs ; nearly colorless ; hot; aromatic; sp. gr. 0-929. Prod. 10 to 11$. Dose. 10 to 20 drops or more, where the use of cubebs is indicated. Oil of Dill. (Ol. Anethi, P. E.) From the bruised fruit or seed. Pale yellow ; sp. gr. 0-881 ; odorous ; carminative. Prod. 4$. Oil of Elder. (Otto of Elder Flowers. Ol. Sambuci, P. L.) From elder flowers; buttery ; odorous. Oil of Ergot. (Ol Ergota.) Prepared by evaporating the ethereal tincture at a very gentle heat. Brownish yellow; lighter than water. Dose. 10 to 50 drops, where the use of ergot is indi¬ cated. Oil of Fennel. (Ol. Foeniculi vulgare.) From the fruit or seeds of the common or wild fennel. Pale yellow ; sp. gr. 0-997; congeals by cold. Oil of Grape Spirit. (Brandy oil.) Obtained after the spirit has passed over, during the distilla¬ tion of the fermented residuum of expressed grapes. Odorous; acrid; soon turns yellow in the air; 6 or 7 drops will spoil a hogshead of spirit. Oil of Grain Spirit. Butyraceous. (See Fer¬ mentation.) Oil of Hops. (Ol.Lupuli.) From hops by dis¬ tillation ; also collected during the brewing of beer. Odorous; acrid; narcotic; soluble in water; sp. gr. 0-910; chiefly used to increase the flavor of poor hops. Oil of Hyssop. (Ol. Hyssopi.) From hyssop leaves. Prod. ^ to i of 1$. Oil of Jasmin. (Ol. Jasmini.) By placing al¬ ternate layers of the flowers and cotton wadding, imbued with olive oil, in any suitable vessel, and renewing the flowers till the fixed oil becomes strongly odorous, and then distilling the wadding along with water. The oils of violets, tuberose, hyacinths, are also obtained in the same way. Used in perfumery. Oil of Juniper. (Ol. Juniperi, P. L. E. D.) From either the wood, tops, or berries; the latter should be chosen fully grown, but still green, and should be bruised. Colorless, or nearly so; sp. gr. 0-875 to 0-911. Prod. German berries £ to 1$. Diuretic. It is frequently adulterated with oil of turpentine, but then its density is lessened. Oil, Krumholz. (Ol.Templinum.) From Hun¬ garian balsam. Fragrant; golden yellow ; tastes oily acidulous. Oil of Lavender. (Essence of Lavender. ^ Ol. Lavandula, P. L. E. D. O. Lav. Spicez.) l-rom the flowers ; pale yellow ; very fragrant; sp. gr. 0-877 to 0-905 ; the lightest is the best. Prod. 1 i to 2$. English oil of lavender is the best; the foreign oil (O. Lav. latifola) is inferior. When rectified by drawing off only §, its sp. gr. is 0-877 ; very fine. Oil of Lemons. (Essence of Lemons. Ol. Limonis, P. L. E.) Obtained by exposing the yellow rinds to powerful pressure in hair bags. It may also be prepared by distillation. A early color¬ less ; very fragrant; sp. gr. 0-878 ; or 0-847 at 72°. Carminative and diaphoretic. Chiefly from Italy. Oil of Lemon Grass. From Andropogon Schrenanthus. Very fragrant. The grass oil of Namur is obtained from Andropogon Calamus Aromaticus. Both are used in perfumery. Oil of Lemon Thyme. (Huile de Iain. Ol. OIL 452 OIL Serpylli.) Very odorous. Used to scent soaps. Product. | to J of lg. Oil of Mace, Essential. (Ol. Macidis. O. Macis S tillatitium.) Nearly colorless ; lighter than water; very'odorous. Oil of Marjoram. (Ol. Marjorana .) From sweet marioram; pale vellow ; odorous. Prod. 4 to * of lg. Oil of Mustard, Volatile. (Ol. Sinapis Es- sent.) As oil of bitter almonds ; nearly colorless ; very pungent and acrid; sp. gr. at 68°, 1-015. Rubefacient; vesicant ; in palsy, &c. The dis¬ tilled water is a good cure for the itch. Oil of Narcissus. (Essence of Jonquil. Ol. Narcissi.) As oil of jasmine. Odorous. Oil of Nutmeg. (Ol. Myristica, P. L. E. O. Nucis moscha.ta.) From nutmegs. Nearly color¬ less ; odorous; sp. gr. 0-948 ; by agitation with water it is separated into 2 oils; one lighter, the other heavier than water; the last is butyraceous. Imported. Oil of Orange. (Essence of Orange. Ol. Aurantii.) From the yellow rind of the sweet orange, (Citrus Aurantium.) Oil of Orange Flowers. (Ol. Neroli. O. Na- phee.) From the flowers of the sweet orange tree. Very fragrant. 6 cwt. only yield 1 oz. A similar oil is obtained from the flowers of the bigarade, or bitter orange. Oil of Bitter Orange. (Essence of Bitter Or¬ ange.) From the rind of the bigarade orange. Slightly differs from the oil of the peel of the sweet orange. Oil of Orris. (Essence of Violets. Ol. Iridis.) From Florentine orris root. Fragrant. Oil of Pennyroyal. (Ol. Pulegii. O. Mentha Pulegii. P. L. E. D.) From the herb: pale ; car¬ minative ; sp. gr. 0-925 to 0-930. Prod, £ to lg. Oil of Pepper. (Ol. Piperis.) From black pepper. Colorless; odorous ; not So hot as pepper, sp. gr. 0-9932. Oil of Peppermint. (Ol. Mentha Piperita, P. L. E. D.) From the fresh herb. Nearly color¬ less ; odorous ; carminative ; cooling ; sp. gr. 0-902 to 0 - 907. Prod. J to l£-g. English oil of pepper¬ mint is the best; and that distilled at Mitcham, Surrey, is most esteemed: it has usually a very pale greenish color ; foreign oil of peppermint is very inferior. It is improved by “ redrawing” it. The oil of the shops is usually reduced with 4 spirit of wine. Oil of Pimento. (Oil of Allspice. Ol. Pi- menta, P. L. E. D.) From bruised allspice, pale yellowish ; has a mixed odor of cloves and cassia ; sp. gr. 1-021. Prod. 5 to 8g. It contains 2 oils ; one (light) which distils over first, and another (Pi- mentic Acid) which comes over afterwards. Oil of Potato Spirit. Obtained by continuing the distillation after most of the spirit has passed over. Colorless ; sp. gr. 0-823 ; burns well. (See Fermentation.) Oil of Rhodium. (Ol. Rhodii.) From the wood of convolvulus scoparius ; fluid ; yellow ; fragrant. Prod. 4 to * of lg; chiefly used to adulterate otto of roses ; oil of sandal wood is frequently sold for it • from the Levant. Oil of Roses. (Ol. Rosa.) —1. From the flow¬ ers of the musk rose, as oil of cloves. Prod. 2 V to tV °f *§• Oil of sandal wood is commonly sold for it.—2. (Otto of Roses. Attar of do. Ol. Rosa, P. E.) From the petals of rosa centifolia and sempervirens, by saturating the water, by re¬ turning it repeatedly on fresh flowers, and then exposing it to a low temperature. In the East it ; is obtained by stratifying gingilie seeds in alternate layers with rose leaves, for some days, and repeat¬ ing the arrangement with fresh roses till the seeds i are saturated, when the oil is expressed and distilled ; along with water. In the neighborhood of Mecca > the rose leaves are macerated in salt and water for 2 or 3 days, and then distilled, the water being » received in separate receivers at different parts of the process. The water is afterwards exposed in porous earthenware vessels, tied over with linen, j in trenches dug in the earth, and over which moist- j ened straw is thrown, when in a short time the ! otto separates and floats on the surface. Pure otto \ congeals below 80°, and melts again at 85° F.; sp. gr. at 90°, 0-832 to water 1-0 at 60° F.; alco¬ hol at 0-806 dissolves less than Ig ; imported. Otto of roses is frequently adulterated with the oils of rhodium and sandal wood, both of which j render its taste biting, and with camphor and spermaceti. Oil of Rosemary. (Ol. Rorismarini, P. L. E. D. O. Anthos.) From rosemary tops ; colorless; sp. gr. 0 897 to 0-910 ; odorous. Prod. About lg. It is frequently adulterated with oil of turpentine, but is then only partially soluble in alcohol. Oil of Rue. (Ol. Ruta, P. E. D.) From the herb; pale yellow; acrid; bitter; sp. gr. 0*911. Prod. 4 to lg. Oil of Sandal Wood. (Ol. Santali albi.) 4 lbs. yield 1 oz.; sold for oil of rhodium and otto of roses. Oil of Sassafras. (Ol. Sassafras, P. D.) From the wood of the lauras sassafras, as oil of olives; pale yellow ; hot; odorous ; sp. gr. 1-094 to 1-096. i Prod. 2 to 2^ g; nitric acid turns it orange red, and water separates it into a light and heavy oil. Imported. Oil of Savin. (Ol. Sabina, P. E. D) From the fresh tops or leaves ; nearly colorless ; acrid ; sp. gr. 0-915; yields much oil; emmenagogue; rube¬ facient. Oil of Spearmint. (Oil of Green-mint. Ol. Mentha Vulgaris. O. Mentha Satina. O. Men¬ tha Viridis, P. L. E. D.) From the herb; pale yellow ; odorous ; carminative ; stimulant; sp. gr. 0-914, (0-9394 Brande.) Prod. | to £ of lg. Oil of Spike, True. (Ol. Lavandula stacha- dis. O. Spica Verum. Huile d’aspic.) From the flowers and seeds of Lavendula stsechas, (French lavender,) inferior to English lavender. From France. Used by artists, and to make varnishes. Oil of Sweet Fennel. (Ol. Foeniculi, P. E. D. O. Foeniculi Dulcis.) From the bruised seeds; odorous; carminative; sp. gr. 0-997. Prod. 3 to 4g. Oil of Tansy. (Ol. Tanaceti.) From the herb; pale greenish yellow ; odorous; aromatic ; sp. gr. 0 946 to 0-952 ; bitter. Oil of Thyme. (Ol. Thymi. Ol. Origani, P. L. E. D.) From the herb origanum vulgare, (common marjoram;) reddish ; colorless when rectified; fragrant; sp. gr. 0-867 to 0-877, (0-940 Baume.) Prod. £ to f of lg. Used to relieve toothache, to make the hair grow, and as a stimu- OIN 453 OIN lating liniment. The oil of the shops is usually mixed with $ oil of turpentine. Oil of Tobacco. (O/. Tabaci. Nicotianin. To¬ bacco Camphor.) From tobacco leaves; 6 lbs. yield 11 grs.; concrete. Oil of Turpentine. (Spirits of Turpentine. Essence of do. Turps. Camphene, Camphogene. Spiritus Terebinthina. 01. do., P. L. E. D. O. pini volatile.) From a mixture of strained Amer¬ ican turpentine and water. The residuum in the still is rosin. Prod. 14 to 16§. The colleges or¬ der it to be rectified along with 3 or 4 times as much water, and not to draw over quite the whole ; but a better way is to agitate with an equal meas¬ ure of liquor of potassa, and then to distil the mix¬ ture. Dr. Nimmo recommends it to be purified by agitation with ^th part of alcohol, to decant the spirit, and to repeat the process 3 or 4 times. Pure oil of turpentine is neutral to test paper ; dissolves one-fifth of alcohol, sp. gr. 0-830, and is soluble in 8 parts of alcohol of 0-840; sp. gr. 0-872 at 60°, or 0-86. at 70° F. Used to make varnishes and paints; under the name of Camphene, to burn in lamps; and in medicine as a vermifuge, diuretic, in rheumatism, &c. Dose. 6 to 60 drops ; or for tapeworm, f^ss to f^iss. Gives a violet odor to the urine. Oil of Wax. From butter of wax. Oil of Wine. (Ethereal Oil. Sweet Oil of Wine. Do. do. of Vitriol. Sulphatic Ether. Sul¬ phate of Hydrocarbon. Sulphate of Oxide of Ethule and Etherole. Ol. Vini. Ol. JEthereum. P. L. Liquor JEtherevs Oleosus, P. D.) Recti¬ fied spirit, lb. ij ; sulphuric acid, lb. iv ; mix (cau¬ tiously) and distil till a black froth arises ; then remove the heat, collect the light supernatant li¬ quor, expose it to the air for 24 hours, agitate it with a mixture of f^j each of distilled water and liquor of potassa, and after subsidence separate the ethereal oil. (P. L.) The Dublin College orders it :o be prepared from the residuum of the distillation >f ether, which must be distilled to one half, and :he oil next be collected as before. 33 lbs. of rec¬ tified spirit, and 64 lbs. of oil of vitriol, only yield 17 oz. of this oil. (Hennel.) An oily liquid ; nearly colorless ; aromatic ; neutral ; sp. gr. 1-05, (Hen- iel,) 1-13, (Serullas;) boiling at 540° ; soluble in dcohol and ether. Anodyne. Oil of Wormwood. (OZ. Absinthii.) From he herb; green, or brownish green ; odorous ; icrid ; bitter ; sp. gr. 0 9703, (Brisson ;) 0-9725, Brandes.) Prod. I to $ of lg. Nitric acid sp. gr. 1-25, colors it first green, then blue, and lastly irown. OINTMENT. Syn. Unguentum, (Lat ., from Ungo, I anoint.) Ointments are unctuous prepar- itions, that merely differ from cerates in consist¬ ence, being made and used in a similar manner. Their solidity should not exceed that of good but- er, at the ordinary temperature of the atmosphere. When the active ingredients are pulverent sub- tances, nothing can be more suitable to form the nass of the ointment than good lard, free from alt; but when they are fluid, or semifluid, pre- •ared suet, or a mixture of suet and lard, will be ne- :essarv to give a proper consistence to the com¬ pound ; in some few instances, wax is ordered for ■ his purpose. Unctuous preparations may be pre- ented from getting rancid, by dissolving in the fat i a little gum-benzoin or benzoic acid. (See Ce¬ rates.) OINTMENT, ACETATE OF LEAD. Syn. O. of Sugar of Lead. Ung. Saturninum. Ung. Plumbi Acetatis, (P. E. &, D.) Prep. (P. E.) Finely-powdered sugar of lead §j; simple ointment ^xx ; triturate together. (See Cerates.) OINTMENT, ACONITINA. Syn. Ung. Aconitine. Prep. (Paris.) Aconitina 1 gr.; lard 5j ; mix. (See page 25.) OINTMENT, ALKALINE. Syn. Ung. Al- kalinum. Prep. (Cazenave.) Subcarbonate of pot¬ ash 1 part; lard 8 parts ; mix. Used in some skin diseases. Souboiran adds wine of opium, i to I part. *** In the same way is made the ointment of balsam of Peru. (Ung. Peruviani.) OINTMENT, ALTHAEA. Syn. Marshmal¬ low Ointment. DialthastE. Ung. Alth.e. P- E.;) mix. Anodyne, astrin¬ gent. An excellent application to blind piles, and prolapsus ani. Some persons add camphor 3j. OINTMENT, GALLS AND MORPHIA. Syn. Ung. Gall.e cum Morphia. Prep. (Paris.) Morphia 2 grs.; olive oil f 3ij; triturate, and add finely powdered galls 3j ; zinc ointment ^j. In piles, to allay pain. OINTMENT, GOLD. Sijn. Pommade d’Or. Ung. Auri. Prep. I. (Legrand.) Powdered gold 12 grs.; lard ; mix. For frictions. II. (Majendie.) Amalgam of gold 3j ; lard §j. For endcrmic use. (See Gold.) OINTMENT, HELLEBORE. Syn. Ung. Veratri, (P. L. & D.) Ung. Hellebori albi. Prep. (P. L.) Powdered white hellebore §ij ; lard §viij ; oil of lemons 20 drops ; mix. In itch, lepra, ringworm, &c.; and to destroy insects in the hair of children. It should be used with caution. OINTMENT, HELLEBORE, (COM¬ POUND.) Prep. (Rayer.) White hellebore §j; sal ammoniac 3iv ; lard ^viij; mix. OINTMENT, HEMLOCK. Syn. Ung. Co- nii. Prep. (P. D.) Fresh leaves of hemlock, and lard, equal parts; boil till crisp, and strain with pressure through linen. For glandular and scir¬ rhous swellings, painful piles, cancerous sores, &c. OINTMENT, HENBANE. Syn. Ung. Hyoscyami. Prep. As the last. As a sedative and anodyne application to painful swellings and piles, and irritable ulcers ; and in neuralgic pains, OINTMENT FOR HORSES. Prep. I. ( For canker.) Tar 8 oz.; lard 4 oz.; oil of vitriol, or verdigris, 1 oz. II. {For fistula.) — a. Yellow basilicon 8 oz.; oil of turpentine and verdigris, of each 1 oz.; mix.— b. Qintment of nitrate of mercury 4 oz.; oil of turpentine, and lard, of each I oz. ; mix. III. ( For grease.) Lard 4 oz.; white lead ,1 oz.; mix. IV. {For cracked hoofs.) Tar and tallow equal parts, melted together. V. {Heel ointment.) To the last add verdigris 2 oz. to each pound. VI. {For foot rot.) Lard and Venice turpentine, of each 4 oz.; melt, and add blue vitriol 1 oz. For horses, cows, or sheep. VII. {For mange.) — a. Lard and sulphur vivum, of each 4 oz.; yellow basilicon, and oil of turpentine, of each 3 oz.; mix.— b. To the last add tar and suet, of each 4 oz.— c. Soft soap, oil of turpentine, lard, and flowers of sulphur, of each 4 oz.; mix. OINTMENT, IIYPOCHLORIDE OF SUL- OIN 457 OIN PIJUR. Syn. Ung. Sulphuris Hypochloridi. Prep. (Copland.) Hypochloride of sulphur 3j; lard Jj. OINTMENT, HYDRIODATE OF AM¬ MONIA. Syn. Ung. Ammonias Hydriodatis. Prep. (Ellis.) Hydriodate of ammonia 3j ; lard 5j; mix. OINTMENT, IODATE OF ZINC. Syn. Ung. Zinci Iodatis. P6mma.de avec l’Iodate de Zinc. Prep. Iodate of zinc 3j ; lard §j ; inix. Used in scrofula, &c. OINTMENT, IODIDE OF BARIUM. Syn. Ung. Barii Iodide Prep. (Majendie.) Iodide of barium 4 grs.; lard §j. OINTMENT, IODIDE OF LEAD. Syn. Ung. Plumbi Iodidi. Prep. (P. L.) Iodide of lead Jj; lard fviij ; mix. Applied by friction to scrofu¬ lous and other indolent glandular swellings. OINTMENT, IODIDE OF MERCURY. Syn. Pommade de proto-iodure de Mercure. Ung. Hydrargyri Iodidi. Prep. (P. L.) White wax fij ; lard %vj ; melt, and when nearly cold triturate with iodide of mercury Jj- Used in tuber¬ cular skin diseases, and as a dressing for ill-condi- #Dned sores, scrofulous ulcers, &c.; it should be used with caution. OINTMENT, IODIDE OF POTASSIUM. Syn. Pommade avec l’Hydriodate de Potasse. Ung. Potass,® Hydriodatis. Prep. (Majendie.) Iodide of potassium 3j ; lard 3xij ; mix. In scro¬ fula, bronchocele, glandular swellings, &c. OINTMENT, IODINE. Syn. Ung. Iodinh. Prep. (P. D.) Iodine 3j ; lard Jj ; mix. For scrofulous sores, glandular swellings, Ac.; either alone, or mixed with lard. OINTMENT, IODINE, (COMPOUND.) Syn. Pommade d’Hydriodate Iodure de Po¬ tasse. Ointment of Iodurf.ted Iodide of Po¬ tassium. Ung. Iodinii compositum, (P. L.) Ung. Iodinei, (P. E.) Prep. (P. L.) Iodine 3ss ; iodide of potassium 3j ; rectified spirit f 3j; triturate to¬ gether, then add lard ^ij- In glandular enlarge¬ ments, Ac.: stronger than the simple ointment. OINTMENT, IODOH Y DRARGYRATE OF IODIDE OF POTASSIUM. Syn. Ung. IODOIIYDRARGYRATIS POTASSII IoDIDI. Prep. ,(Puche.) Biniodide of mercury, and iodide of po- 'tassium, of each 8 grs.; lard fj. OINTMENT, ITCH. Syn. Ung. Antipso- RICdm. Prep. I. (De La Harpe.) Flowers of sul¬ phur Jij ; sulphate of zinc 3ij ; powdered helle¬ bore 3iv ; soft soap §iv ; lard gviij; mix. II. (Bateman's.) See page 100. III. (Bailey’s.) See page 88. IV. (Jackson’s.) Lard, palm oil, flowers of sul¬ phur, and white hellebore, equal parts. V. (Common.) Palm oil 1 lb.; lard 5 lbs.; white ead J lb. ; corrosive sublimate 4 oz.; mix well. OINTMENT, LARD. Syn. Ung. Adipis. •ard washed with rose water. OINTMENT, LAUREL. Syn . Ung. Lari- WM vulgare. Common Oil of Bays. Prep. ^aurel leaves 1 lb.; laurel berries £ lb.; cabbago saves 4 oz.; neats’ foot oil 5 lbs. ; suet 2 lbs.; ■oil, express, and cool slowly, to let it “ grain .” OINTMENT, LEAD. Syn . Ung. Lytiiar- tri Acf.tati. Prep. (P. C.) Wax ointment Jj; olution of diacetate of lead 3ss. OINTMENT, LEAD, /COMPOUND.) Syn. 58 Higgin’s Neutral Ointment. Kirkland’s Neu¬ tral Cerate. Ung. Plumbi compositum. Prep. (P. L.) Prepared chalk gviij ; distilled vinegar f §vj ; mix, and when the effervescence ceases, add lead plaster lb. iij, previously melted with olive oil 1 pint, and stir till cold. Used as a dressing to indolent ulcers. See Cerate, Kirkland’s. OINTMENT, LEAD AND MORPHIA. Syn. Ung. Plumbi cum Morphia. Prep. (Ged- dings.) Carbonate of lead ^ss ; sulphate of mor¬ phia 15 grs.; stramonium ointment Jj 5 olive oil q. s. OINTMENT, LE MORT’S. Lard 7 oz.; Venice turpentine, litharge, corrosive sublimate, and carbonate of lead, of each 1 oz.; alum 3 dr.; vermilion to color. OINTMENT, LUPULINE. Syn. Ung. Lupu- linas. Prep. (Freake.) Lupulina 3j; lard 3iij. To relieve cancerous pains. The Ointment of Hops (Ung. Lupuij, Van Mons) is made with hops §ij ; lard ^x; in the same way as ointment of belladonna. OINTMENT, MANGANESE. Syn. Ung. Manganesii Binoxydi. Prep. Black oxide of manganese 3j ; lard yj. For scrofulous swellings, itch, scaldhead, &c. OINTMENT, MERCURIAL. Syn. Unction. Blue Ointment. Neapolitan do. Strong Mer¬ curial do. Ung. C^ruleum. Ung. Hydrargyri, (P. E. & D.) Ung. Hyd. Fortius, (P. L.) Prep. I. (P. L. & E.) Suet §j j mercury lb. ij; lard ^xxiij ; triturate 'the metal with the suet and a little of the lard, till the globules are extinguished, then mix in the remainder of the lard. Remarks. The Dublin College orders equal parts of mercury and lard. The stronger mercurial ointment of the shops is usually made with less mercury, and the color is brought up with finely- ground blue black, or wood charcoal. This fraud may be detected by the decrease in the sp. gr., and by a portion being left undissolved when a little of the ointment is treated, first with ether to remove the fat, and then with dilute nitric acid to remove the mercury. The following is the form'which is very generally substituted for that of the pharma¬ copoeia:—mercury 12 lbs.; suet 1£ lb.; lard 1C£ lbs. The Ung. Hydrargyri partes ^quales of the shops is usually made of mercury and lard, of each 12 lbs.; suet IJ lb. *** Mercurial ointment “ is not well prepared so long as metallic globules may be seen in it with a magnifier of 4 powers.” (P.*E.) Its sp. gr. should not be less than 1-781, at 60°. When rubbed on a piece of bright cop¬ per or gold, it should immediately give it a coating of metallic mercury. This ointment is chiefly- used to introduce mercury into the system, when the stomach will not bear it. i to 1 dr. is com¬ monly rubbed into the inside of the thigh night and morning. (See Sevum.) II. ( Mild Mercurial Ointment. Ung. Hyd. Mitins, P. L. &. D.) Stronger mercurial ointment lb. j ; lard lb. ij ; mix. Used in cutaneous diseases, as a dressing to ulcers, and to kill insects on the body The ointment of the shops usually contains only half the above quantity of mercury. III. (Donovan.) Gray oxide of mercury 3j; lard §j; heat them to 350° for 2 hours, constantly stirring. Grav colored. It may also be made from the red oxide in the same way, by keeping the OIN ointment heated to about 300° for some hours. Cleaner and stronger than Ung. Hyd. Fort. P. L. IV. (Tyson.) Black oxide of mercury (prepared by decomposing precipitated calomel with liquors of potassa and ammonia) 5 lard lb-j; mix. About as active as the last. OINTMENT, MACE. Syn. Ung. Macis. Common Oil of Mace. Prep. Mace and palm oil, of each 1 lb.; beat to a paste, and add melted beef marrow 3 lbs. OINTMENT, MEZEREON. Syn. Ung. Mezerei. Prep. (P. Cod.) Mezereon bark ^iv, (bruised and moistened with spirit;) white wax §iss; lard ^xivss; digest at 212 ° for 12 hours, press and strain. OINTMENT, NERVINE. Syn. Ung. Ner- vinum. Balsamum no. Baume’s Nerval. Prep. (P. Cod.) Expressed oil of mace, and ox-marrow, of each 3 A; melt, and add oil of rosemary 3ij ; camphor and oil of cloves 3j; balsam of tolu 3ij, dissolved in rectified spirit 3iv. OINTMENT, NITRATE OF MERCURY. Syn. Citrine Ointment. Yellow do. Mercu¬ rial Balsam. Ung. Citrinum, (P. E. & D.) Ung. Hydrargyri nitratis, (P. L.) Prep. Dis¬ solve mercury 3 ) in nitric acid sp. gr. 1-5 f 3 xj ; and add the solution to lard §vj and olive oil f^iv, melted in a capacious Wedgewood-ware, or well-glazed earthen vessel, placed in a water-bath, at a temperature of from 180 to 200° Fahr.; mix well, remove the heat, and stir till the mixture ceases to evolve gas, and acquires a considerable degree of consistence. Remarks. The above are the proportions of the P-L.;—the P. E. orders nitric acid (1-5) f^viij, f3vj; mercury §iv ; lard fxv ; olive oil f ^xxxij ;— the P. D. orders mercury §j ; acid 3xj ; lard §iv; olive oil 1 wine pint;—the P. U. S. orders mercury Jj; acid 3xj ; lard giij ; neats’ foot oil f ^ix the P. Cod. orders mercury 30 parts ; acid (sp. gr. 1-321) 60. parts; lard and olive oil, of each 240 parts. Good citrine ointment may be procured from any of the above formulte by proper management. The great art consists in employing pure ingredients, and mixing them at the proper temperature. The acid should be of the full strength, or if weaker, an equivalent quantity should be employed. This may be ascertained from the table of the sp. gr. of nitric acid, page 442. If the mixture do not froth up, the heat should be increased a little, as with¬ out a violent frothing and reaction take place, the ointment will not turn out of good quality, hut will rapidly harden. This is the whole difficulty of the process, and it is surprising that the preparation of this ointment, which is not at all difficult, should have so long engaged the attention of the pharma¬ ceutical periodicals. The Uondon form produces a most beautiful golden colored ointment, having a buttery cchsistence, and keeps well, but more acid may be used with advantage. Use. I 11 ringworm, and various chronic skin dis¬ eases ; as a dressing to ulcers, and in various dis¬ eases of the eyes, especially chronic inflammation of the eyelids, Ac. For most purposes, particu¬ larly the latter, it must be largely diluted with lard or oil. *** This ointment, made with 3 times the above weights of lard and oil, forms the milder citrine OIN ointment, (Ung. Hydrargyri Nitratis mitius.) The best substance to dilute the stronger ointment, is fresh butter, or palm, poppy, or almond oil. OINTMENT, NITRATE OF SILVER. Syn. Ung. Argenti nitratis. Prep. 1 . (Velpeau.) Ni-! trate of silver 1 gr.; lard 3j.— 2 . (Mackenzie.)! Nitrate of silver 5 grs.; lard §j. In purulent and) chronic ophthalmia, ulcers on the cornea, Ac. It ; should be used with great caution. OINTMENT, NITRIC OXIDE OF MER - 1 CURY. Syn. Red precipitate Ointment. Ung. Hydrargyri nitrico-oxydi, (P. L.) Ung. Hyd.; oxydi, (P. E.) Do. do. do. nitrici, (P. D.) Do. do. do. rubri. Ung. Hyd. subnitratis. Prep. (P. L.) Finely-powdered nitric oxide of mercury ; white wax 3 ij ; lard ^vj ; melt, and stir in the: oxide. The P. E. orders §viij of lard instead of ! the wax and lard above. As a stimulant applica¬ tion to indolent sores and ulcers, to inflamed eyes, Ac. OINTMENT, NITRIC ACID. Syn. Oxy¬ genized Lard. Pommade d’Alyon. Ung. acidi nitrici. Do. do. nitrosi. Prep. (P. D.) Olivei oil lb. j ; lard ^iv ; melt together, and add nitrici acid (sp.gr. 1-5) f3vss; stir till stiff. This oint¬ ment has a yellow color, and is frequently sold for ointment of nitrate of mercury, but the fraud may be detected by its not turning gray when kept 1 heated for some time. Stimulant; used to dressi foul ulcers. OINTMENT, OBSTETRIC. Syn. Ung. obstetricum. Pommade obstetricale. Prep. (Chaussier.)—1. Extract of belladonna 3ij ; waterj and lard, of each j;ij; mix. For dilating the ute¬ rus.—2. ( Pommade pour le toucher.) Yellow: wax, and spermaceti, of each Jj; olive oil ^ xv j ij melt, strain, add solution of pure soda f jj, and stir; till cold. OINTMENT, OPIUM. Syn. Ung. Opiatum. Ung. opii. Prep .—1. Powdered opium 3j ; sper¬ maceti ointment §i'j 5 mix. To allay pain.— 2 . (Augustin.) Opium 3ij; ox gall §ij; digest 2 days,j strain, and add lard 5 ij ; essence of bergamot 10 drops—3. (Brera.) Opium 3j; gastric juice of aj calf q. s.; digest 24 hours, and add lard §j, or q. s-i OINTMENT, OXIDE OF LEAD. Syn. Uno.| Lytiiargyri. Ung. nutritum. Prep. (P. Cod.) Litharge §iij ; vinegar ^iv; olive oil §ix; heat gently, and stir till they combine. OINTMENT, OXIDE OF MERCURY. Syn. Ung. Hydrargyri oxidi. Do. do. do. cin- erei. Prep. Protoxide of mercury j lard 5''j 5 mix. Substituted for mercurial ointment. (See 1 Donovan’s and Tyson’s Mercurial Ointments.) OINTMENT, OXIDE OF SILVER. Syn. Ung. Argenti oxydi. Prep. (Serre.) Oxide of silver 16 grs. ; lard §j ; mix. For scrofulous and syphilitic sores, Ac. OINTMENT, OXIDE OF ZINC. Syn: Ung. Zinci, (P. L. A E.) Ung. Zinci oxydi, (P- D.) Prep. (P. L.) Oxide of zinc i lard 3 v j ij mix. Desiccative ; in various skin diseases at-j tended with profuse discharges, in burns, blisters,) excoriations, Ac., and in chronic inflammations of) the eye. The ointment of crude oxide of zincj (Ung. Putins, Ung. Zinci Oxydi imparl ) is made, of prepared tuttv 1 part; lard 5 parts. OINTMENT, PHOSPHORUS. Syn. Ung. Phosphoratum. Prep. (P. Cod.) Phosphorus 3j: 458 OIN 459 OIN lard 3 v j 3iij; mix in a bottle, melt in a water- bath, and shake till cold. OINTMENT, PHOSPHORIC ACID. Syn. Ung. Acidj Piiosphorici. Prep. (Soubeirau.) Phosphoric acid 3j ; lard mix. In caries of f np hntlPQ /V P OINTMENT, PEPPER. Syn. Pepper Salve. Ung. Piperis nigri. Prep. (P. D.) Finely-pow¬ dered black pepper ; lard lb. j; mix. Stimu¬ lant ; irritant; used in ringworm, &c. OINTMENT, PITCH. Syn. Black Basili- con. Ung. Tetrapiiarmacum. Ung. Basilicum nigrum. Ung. Picis nigr,e, (P. L.) Prep. Black pitch, wax, and resin, of each, %ix ; olive oil f jjxvj; melt together, and stir till cold. Stimulant and digestive; used in eruptions, scald-head, &c. OINTMENT, PITCH, (COMPOUND.) Prep. — 1 . (Ung. Picis compositum, St. B. H.) Pitch ointment and ointment of acetate of lead, equal parts. Stimulant and desiccant.—2. (Ung. Picis cam Sulphure, Guy’s H.) Tar lb. ss ; wax fss, (Jj;) flowers of sulphur ^ij ; mix. In itch, pso¬ riasis, and other scaly skin diseases, ringworm, &c. OINTMENT, PICROTOXINE. Syn. Ung. Picrotoxin.e. Prep. (Jager.) Picrotoxine 10 grs.; lard ; mix. In obstinate porrigo, (ringworm ;) and diluted with olive oil, to destroy vermin on the body. OINTMENT FOR PILES. Syn. Ung. H.e- morriioidale. Prep. I. (Dr. Gedding.) Carbon¬ ate of lead 3iv ; sulphate of morphia 15 grs.; stra¬ monium ointment ; olive oil q. s. To allay pain and inflammation. II. Spermaceti ointment 8 oz.; powdered galls 1 oz. ; do. opium 1 dr. ; solution of diacetate of lead 1£ oz. (See Piles.) OINTMENT, PLATINUM. Syn. Ung. Pla¬ tini. Prep. (Haefer.) Perchloride of platinum 3j; extract of belladonna 3ij ; lard §iv ; mix. OINTMENT, POMATUM. Syn. Ung. Po¬ matum, (P. L. 174(5.) White Lip Salve. Lard washed with rose water. OINTMENT, POPLAR BUDS. Syn. Ung. Populeum. Prep. Bruised poplar buds 1 part; lard 3 parts; boil and strain. The old Ung. Po¬ puleum consisted of a number of green herbs boiled as above. Emollient and stimulant. OINTMENT, POPLAR BUDS, (COM¬ POUND.) Prep. (P. Cod.) Bruised poplar buds Jxij; fresh leaves of poppies, henbane, belladon¬ na, and common nightshade, of each, fviij ; lard lb. ivss. As last. OINTMENT, PLUNKET’S. Prep. Crows- foot 1 handful; dog’s fennel 3 sprigs; pound well, add flowers of sulphur and white arsenic, of each, 3 thimblefuls; beat well together, form into bo¬ luses, and dry in the sun ; then powder them ; and for use mix with yelk of egg, spread a little on a small piece of pig’s bladder, (size of half a crown,) and apply to the sore, and allow it to re¬ main till it falls off by itself. In cancer: poison¬ ous ; requires great caution. OINTMENT, QUININE. Syn. Ung. Qui- ni.® fortius. Prep. Sulphate of quinine 3j; lard 3ij ; mix. Rubbed into the axilla, to cure the ague of children. OINTMENT, RED SULPHURET OF MERCURY. Syn. Ung. Hvdrargyri bisulpiiu- eetl Prep. (Collier.) Bisulphuret of mercury 3iss; sal ammoniac 3ss; rose water f3j; lard §ss ; mix. In several skin diseases. OINTMENT, RESIN. Syn. Yellow Basi- licon. Ung. Resinosum, (P. E.) Ung. Resinas alba;, (P. D.) Prep. — 1 . (P. E.) Yellow resin !v ; beeswax j.ij; lard §viij ; n ielt, and stir till cold.—2. (P. D.) Yellow wax lb. j ; white (yel¬ low) resin lb. ij ; lard lb. iv ; as above. OINTMENT, RINGWORM. Syn. Ung. Contra-tineam. Prep. 1 .—Soda 6 parts ; slaked lime 40 parts ; lard 1200 parts ; mix.—2. Lard and ointment of black pitch, of each, §ij ; oint¬ ment of nitrate of mercury Jj ; mix. The hair must be cut o(F close, and the part washed clean before each application. OINTMENT, ROSE. Syn. Rose Lip-salve. Ung. Rosatum. Ung. Adipis, (P. L. 1788.) Prep. (P. Cod.) Washed lard lb. ij ; roses (ceutif.) lb. ij ; bruise the leaves, melt with the lard, and in 2 days again melt, and press ; add roses lb. ij, and repeat the process ; lastly strain, press, and color with alkanet root, if required red. OINTMENT, RUBEFACIENT. Syn. Ung. Rubefaciens. Prep. (Richard.) Finely-powdered cantharides and camphor, of each, 3j ; lard Jj ; mix. OINTMENT, RUE. Syn. Ung. Rutas. Prep. (Sp. Ph.) Leaves of rue, wormwood, and pepper¬ mint, of each, ^ij 5 lard ^xvj ; boil and strain. OINTMENT, SAVINE. Syn. Ung. Sabi¬ na;. Prep. (P. D.) Fresh savine leaves lb. ss ; lard lb. ij ; boil till crisp, strain, and add beeswax lb. ss. OINTMENT, SCROPHULARIA. Syn. Ung. Scrophulari.e. Prep. (P. D.) Green leaves of knolted-rooted fig-wort and lard, of each, lb. ij ; prepared suet lb. j ; boil till crisp, and strain with pressure. In ringworm, “ burnt holes,” and some other cutaneous affections. OINTMENT, SIMPLE. Syn. Ointment of White Wax, simple Dressing. Ung. Simplex, (P. E.) Ung. Cer® alba;, (P. D.) Prep. —1. (P. D.) Lard lb. iv ; white wax lb. j; melt togeth¬ er, and stir till cold.—2. (P. E.) Olive oil f^vss; white wax ^ij ; as last. A simple unguent. The Ung. Simplex, P. L. 1746, was lard washed with rose water. (See Cerate, Simple.) OINTMENT, SPERMACETI. Syn. White Ointment. Ung. Album, (P. L. 1746.) Ung. Spermatis ceti. Ung. Cetacei, (P. L.) Prep. (P. L.) White wax 3ij ; spermaceti 3vj ; olive oil f^iij; melt together. The Ung. cetacei of tha Dublin Pharmacopceia is made with white wax lb. ss ; spermaceti Ib.j; lard lb. ig; and in consis¬ tence resembles the spermaceti cerate, P. L. In trade, the Dublin form, with double (he amount of lard, is commonly adopted. (See Cerates.) OINTMENT, STAVESACRE. Syn. Ung. Stapiiisagri®. Prep. (Swediaur.) Powdered stavesacre Jj 5 lard 5*U 5 nie ^ t 0 £ e ther, digest 3 hours, and strain. In itch, and to destroy ver¬ min on the body, (pediculi.) A similar ointment is used by farriers. , „ ,, OINTMENT, STRAMONIUM. Syn. Ung. Stramonii. Prep. —1. (P-U. S.) Fresh thorn- apple leaves ; lard fv; digest as last, and strain—2. (Pereira.) Powdered leaves ; lard ?iv; mix. Anodyne. Used to dress irritable ul¬ cers, and as an application to painful piles. 01N 460 OLE OINTMENT, SUBSULPHATE OF MER¬ CURY. Syn. Ung. Hydrargyri subsulphatis. Prep. —1. (Alibert.) Turpeth's mineral 3ij; lard §iv; mix.—2. (Biett.) Turpeth’s mineral 3j; sul¬ phur 3ij; lard §ij; essence of lemon 15 drops. Used in some scaly skin diseases, &c. OINTMENT, SULPHURIC ACID. Syn. Ung. Acidi Sulphurici. Prep. (P. D.) Sulphu¬ ric acid 3j, (f3ss ;) lard , mix. Stimulant; used in paralysis, hemorrhages, itch, &c. ; more cleanly than the sulphur ointment. For children it is made with only ^ or ^ as much acid. OINTMENT, SULPHATE OF ZINC. Syn. Ung. Zinci Sulpiiatis. Prep. (Scarpa.) Sulphate of zinc 3j; lard ; mix. Astringent. In some chronic skin diseases. OINTMENT, SULPHUR. Syn. Ung. Sul- phuris, (P. L. E. & D.) Prep. (P. L.) Sublimed sulphur ^iij j Hrd ^vj; essence of bergamotte 20 drops; mix. The P. E. and D. order 1 to 4, and omit the bergamotte. In itch, scald-head, and several other skin diseases. OINTMENT, SULPHUR, (COMPOUND.) Syn. Itch Ointment. Ung. Sulpiiuris composi- tum. Prep. (P. L.) Sulphur and soft soap, of each, fvj; white hellebore i nitre 3j; lard lb. iss; essence of bergamotte 3ss; mix. As the last, but stronger, and more irritating, though more efficacious. OINTMENT, SULPHURET OF POTAS¬ SIUM. Syn. Ung. Potassii Sulphureti. Prep. (Alibert.) Subcarbonate of soda and sulphuret of potassium, of each, 3iij; lard ^ij; mix. In chro¬ nic skin diseases, especially itch, psoriasis, lepra, eczema, &c. OINTMENT, TANNIN. Syn. Ung. Tan- nini. Prep. (Richard.) Tannin 3ij ; water f3ij ; triturate together, and add lard §iss. Astringent. An excellent application to piles. OINTMENT, TAR. Syn. Ung. Picis liquids. (P. L. E. & D.) Prep. (P. L.) Tar and mutton suet equal parts; melt together, and stir till cold. As an application to scald-head, ringworm, foul ulcers, &c. OINTMENT, TOBACCO. Syn. Ung. Tabaci. Prep. (P. U. S.) Fresh tobacco leaves chopped small §j; lard lb. j; boil till crisp, and strain through linen. Used for irritable ulcers, ringworm, and other diseases of the skin. It should be used with caution. OINTMENT, TRIPHARMIC. Syn. Ung. Tripharmacum. Prep. (P. L. 1745) Lead plaster §iv; olive oil ffiv; vinegar f§j; melt, and stir till they combine. Cooling and desic¬ cative. OINJMENT, VERATRINE. Syn. Ung. Veratrin^l. Pommade de Veratrine. Prep. —1. (Turnbull.) Veratrina 10 to 20 grs.; olive oil a few drops ; triturate and add lard §j.—2. (Majen- die.) 4 grs. to the ounce.—3. (Pereira.) 20 to 40 grs. to the ounce. In neuralgia, neuralgic rheuma¬ tism, gout, Ac. OINTMENT, VERDIGRIS. Syn. Ung. JEruginis, (P. E 1 Ung. Cupri Subacetatis, (P. D.) Prep. —1. (P. E.) Resinous ointment §xv ; verdigris in fine powder Jj ; mix.—2. (P. D.) Verdigris §ss ; olive oil §j; triturate and add resin ointment lb. j.—3. Verdigris §j ; lard §xv ; mix. All the above are eschurotic and detergent, and are used as occasional dressings to foul and flabby ulcers, to keep down fungous flesh, and diluted with oil or lard in scrofulous ulceration and in¬ flammation of the eyelids. OINTMENT, VINEGAR. Syn. Ung. Aceti. Prep. (Dr. Cheston.) Olive oil lb. j; white wax §iv; melt, cool a little, add vinegar §ij, and stir till cold. A cooling astringent dres¬ sing, and as a salve in chronic ophthalmia. OINTMENT, WAX, (YELLOW.) Syn. Ung. Ceral flavze. Prep. (P. D.) Beeswax lb. j ; lard lb. iv; melt together. A mild and cooling dressing. (See Cerate, Simple.) OINTMENT, WHITE, (CAMPHORA¬ TED.) Syn. Ung. Album Camphoratum. Prep. (P. L. before 1745.) Simple ointment §v; camphor 3ij; dissolve by a gentle heat, add finely-powdered carbonate of lead §j, and stir till cold. OINTMENT, WHITE PRECIPITATE. Syn. Ointment of Ammonio-ciiloride of Mer¬ cury. Ung. Hydrargyri Ammonio-chloridi, (P. L.) Ung. Pr^ecipitati Albi, (P. E.) Ung. Hydrargyri Submuriatis Ammoniati, (P. D.) Prep. (P. L.) White precipitate 3j ; lard §jss; mix. Stimulant, alterative, and detergent; in the itch, scald-head, and various other skin diseases; in inflammation of the eyes, and to destroy vermin on the body. OINTMENT, WORM. Syn. Ung. Vermi- fugum. Prep. (Bat. Ph.) Aloes 3j; dried ox¬ gall 3iss ; lard §iss ; mix. OINTMENT, YELK OF EGG. Syn. Ung. Ovorum. Prep. (Soubeiran.) Oil of almonds §iss ; yellow wax §ss ; melt together, and when nearly cold, add the yelk of one egg and mix well. Applied to sore nipples. OINTMENT, ZINC, (COMPOUND.) Syn. Ung. Zinci cum Lycopodio. Prep. (Hufeland.) Oxide of zinc and lycopodium, of each 3j ; simple cerate ; mix. In excoriations and ulcerations, especially of the eyes, either alone or diluted with almond oil. OLEFIANT GAS. Syn. Heavy inflammable Air. Carbureted Hydrogen. Hyduret of Acetule. It may be obtained by heating a mix¬ ture of 1 part of alcohol and 6 parts of oil of vitriol, and as soon as sulphurous gas begins to come over, passing the product first through milk of lime and then through oil of vitriol. This gas is a little lighter than atmospheric air, and burns with a bright white flame. When mixed with an equal volume of chlorine over water, it soon con¬ denses into an oily looking liquid ; hence the name olefiant gas was given it by the Dutch chemists. It smells like oil of caraway. It is the presence of olefiant gas in coal gas that principally gives to the latter its illuminating properties. This gas was formerly called per- or bi-carburcted hy¬ drogen. OLJ2IC ACID. An oily acid, discovered by Chcvreul in fat. Prep. Saponify the pure oil of almonds, decom¬ pose the soap with a dilute acid, and digest the resulting oily acid in a water-bath with half its weight of oxide of lead for some hours, constantly stirring; then agitate the mixture with twice its volume of ether in a close vessel, and in 24 hours decant the clear ethereal solution; decompose with dilute muriatic acid, collect the acid that OPH 461 OPI separates, and remove the ether by evaporation. To render it still purer it must be again saponified with caustic soda, and the soap repeatedly dis¬ solved in a solution of soda, and as often separated by adding common salt, until it becomes nearly colorless, when it must be decomposed by dilute muriatic acid as before. Props., df-c. An oily acid, insoluble in water, soluble in alcohol, ether, and oil, and forming salts with the bases called oleates. OLEIN. Syu. Elain. Huile absolue. (From l\atov, oil.) The liquid portion of oil and fat; by saponification it yields oleic acid. Prep. I. Digest the oil with a quantity of caustic soda in solution, only sufficient to saponify half the oil, and separate the undecomposed oily portion from the soap and alkaline solution. Suc¬ ceeds well with recently expressed and fresh oils. II. Almond or olive oil 1 part; strong alcohol 8 parts; mix«in a flask, heat nearly to boiling, agitate, decant the clear upper stratum, and allow it to cool; filter, and gently distil off the spirit. Both the above are used by watchmakers for fine work, as they will not freeze nor thicken at or¬ dinary temperatures. Some years ago the last was sold, by a certain metropolitan house, as watchmaker’s oil, at Is. 6d. a drachm. OLEOMETER. (From oleum, oil ; and me- trum, a measure.) An instrument for ascertain¬ ing the specific gravity of oil. (See Hydrometer and Oil.) OLEON. A peculiar liquid obtained by the distillation of oleic acid and lime. * OLEO-PHOSPHORIC ACID. A peculiar acid found by Fremy in the brain and nervous matter. OLEO-SACCHARUM. Syn. El.eo-Sac- Charum. A mixture of sugar and essential oil. The oleo-sacchara of aniseed, caraway, pepper¬ mint, pennyroyal, cinnamon, and other essential oils, are made by rubbing 15 or 16 drops of the respective oils with white sugar 1 oz. ; and when intended for making extemporaneous distilled waters, 1 oz. of magnesia is also added. The oleo-sacchara of lemons, oranges, &c., are made I from the peels, as described at page 199. OLIVILE. A white crystalline substance, obtained by Pelletier from the gum of the olive tree, (Olea Europaea.) It is soluble in hot water and alcohol. OLIVINE. A white, crystalline, bitter sub¬ stance, obtained by Landerer from the leaves of the olive tree. It dissolves in acids. OMELETTE. A pancake or fritter made of ?ggs ; much used on the Continent. OMYCHILE. A brown, resinous substance, obtained by Scharling from inspissated urine. OPHTHALMIA. Syn. Ophthalmitis. From or. Ure recommends the use of a little sul¬ phuric acid along with the nitric acid, which, he savs, contributes to increase the product. •’ s ‘ of sugar yield fully 17 lbs. of crjsta izec oxa ' acid.” (Ure.) Chemically pure oxalic acid is best prepared by precipitating a solution o inoxa a > of potash with acetate of lead, washing the pre- ■ cipitate with water, and decomposing i \\ n e s i moist with dilute sulphuric acid or sulphureted hy¬ drogen. Prop., Uses, <$-e. Pure oxalic acid forms odor¬ less, colorless, prismatic crystals, possessing a pow¬ erful sour taste, and forming salts with the bases termed Oxalates. It effloresces in warm dry air, fuses and sublimes at 350°, dissolves in 8 parts of water and 4 parts of alcohol at 60°, and in its own weight of boiling water. Oxalic acid is chiefly used in the arts of calico printing and bleaching ; to remove ink-spots and iron-moulds from linen, and to clean boot-tops. It is poisonous. Tests. 1.—Oxalic acid gives a white precipitate with nitrate of silver, soluble in nitric acid, and which, when heated, yields pure silver.—2. \\ ith lime water or muriate of lime a white precipitate, soluble in nitric acid. Ant. Promote vomiting, and administer chalk, whiting, or magnesia, mixed up with water, in considerable quantities. OXALURIC ACID. A new acid discovered by Wohler and Liebig, and obtained by heating a solution of parabanic acid with ammonia, and de¬ composing a hot saturated solution of the resulting oxalurate of ammonia with dilute sulphuric acid, and rapidly cooling the liquid, when oxaluric acid falls as a white crystalline powder. OXAMETHANE. Syn. Etheroxamide. Oxalate of Ether and Oxamide. A colorless crystalline substance, prepared by dissolving oxalic ether in alcohol, and gradually adding alcohol saturated with dry ammoniacal gas, till a white powder begins to fall, when after some hours the solution is filtered, evaporated, and crystallized. OXAMIDE. Syn. Oxalamide. A snow- white, tasteless, crystalline powder, obtained du¬ ring the destructive distillation of oxalate of ammo- ■s nia. OXIDE (Oxydum, Lot., from o£vs, acid, and eiiof form.) A compound of oxygen and a metal. The’ oxides unite with the acids, forming com¬ pounds called salts. To designate the different oxides of the same base, and to mark the number of equivalents of oxygen combined with one equiva¬ lent of metal, derivatives from the Greek or Latin are generally employed. Thus the terms oxide or protoxide, the deutoxide, tritoxtde, Ac., are ap¬ plied to'the first, second, third, Ac. oxide of the same base ; and the last oxide, in which the base is saturated with oxygen, without being acid, is called the peroxide. In like manner the terms oxide or protoxide, sesquioxide, binoxide, terox- ide, Ac., denote that the oxygen is m the ratio to the metal of 1 to 1,—li to 1 or 3 to ~, ~ 0 ’ 3 to 1 Ac. The Greek numerals dis, trts, tetra- his, Ac., are prefixed in a similar way, to denote oxides formed of 1 equivalent of oxygen with 4,d, or more equivalents of metal. More complex ratios are denoted by a fraction, the numerator of which represents the eq. of oxygen, and t ie i eiu> '""' the eq. of metal. The terminations ous and l ie are occasionally employed in the same way as noticed under acids, the former being applied to theMower and the latter to the higher state of ox dizem , as cuprous oxide, cupric do., ferrous > / do., applied to the respective oxides of copper: and iron. Oxides containing less than I eq. of yg to 1 eq. of metal, are commonly called suboxides. The same system of nomenclature is also applied OXY 464 OXY to saline compounds ; as —protochloride, sesqui- chloride, bichloride, terchloride, oxalate, binoxa- late, sulphate, bisulphate, <$-c. OXYCHLORIDES. Compounds formed by the union of a metallic oxide with the chloride ot a metal. They are commonly called subchlo¬ rides, or submuriates. (See Index.) OXYFLUORIDES. Double compounds of fluorides and oxides. They possess no practical importance. OXYGEN. Syn. Oxygen Gas. Vital Air. Empyreal do. Dephlogisticated do. Oxygene, (. Fr .) Sauerstoff, (Ger.) Oxygenium, (Lat., from dfuff, acid, and ytvvaio, I generate.) An ele¬ mentary gaseous body, discovered by Priestley in 1774. Prep. I. Place chlorate of potash in a green glass retort, and heat it nearly to redness over a spirit-lamp. Pure. Prod. 100 grs. yield nearly 100 cubic inches. (Brande.) 100 grs. yield 115 cubic inches. (Ure.) II. Expose red oxide of mercury to heat as above. Pure. III. (Faraday.) Coarsely-powdered chlorate of potash 3 parts ; powdered binoxide of manga¬ nese 1 part; (both by measure;) mix, put them into a flask or retort, and place it over the flame of a spirit-lamp, or a few pieces of ignited charcoal, when in a few minutes oxygen will be evolved with a rapidity entirely at the command of the opera¬ tor, by either increasing or lessening the heat. The residue in the retort may be kept for another operation, if not exhausted, or may at once be washed out with a little warm water, and the man¬ ganese reserved for another time, as it is uninjured by the process. Red lead, black oxide of copper, and several other substances, will answer nearly as well as oxide of manganese. “ 100 grs. of the mixture yield 110 cubic inches of pure oxygen.” (G. F. Fisher.) This is a very convenient and simple process. IV. (Balmain.) Bichromate of potash 3 parts ; oil of vitriol 4 parts ; mix, and heat as above. Yields pure oxygen with a rapidity entirely at the command of the operator. V. Expose nitre to a red heat in an iron retort. 1 lb. yields 1200 cubic inches slightly contaminated with nitrogen. VI. Expose black oxide of manganese to a red heat as last. Prod. 1 oz. of pure binoxide of man¬ ganese yields 44 grains or 128 cubic inches of gas. (Liebig.) 1 lb. of common oxide of manganese yields from 30 to 40 pints, and fine samples from 40 to 50 pints of gas sufficiently pure for ordinary purposes. This is the most economical process on the large scale. VII. Binoxide of manganese and oil of vitriol, equal parts ; mix them well together in a glass retort, and apply heat. Prod. Every 44 grs. of pure binoxide of manganese yield 8 grs. or 24 cubic inches of oxygen. 1 oz. yields 88 grs., or 256 cubic inches. (Liebig.) Remarks. The gas procured by any of the above processes must be collected in the usual way, either over water, mercury, or in bags. The gas procured from manganese or nitre may be pu¬ rified by passing it through milk of lime, or a solu¬ tion of caustic potassa. Props., Uses, cascarilla 3ij; nitre 3iss; myrrh 3ss ; oils of nutmeg and cloves, of each 15 drops ; charcoal ^iij- Remarks. The above are all of excellent quality, and may be varied to please the fancy of the artist, by the addition or substitution of other perfumes or aromatics. Cheaper pastilles are made by the same formulas, by increasing the weight of the charcoal and saltpetre. The whole of the ingre¬ dients should be reduced to fine powder before mixing them. Musk and civet, so often used in pastilles, should be avoided, as they yield a disa¬ greeable odor when burned. The addition of a little camphor renders them more suitable for a sick chamber. Pastilles are either burned to dif¬ fuse a pleasant odor, or to cover disagreeable smells. PASTILLES, EXPLOSIVE. Fumigating pastilles, containing a little gunpowder. Used to produce diversion. PATE DE DATTES. Syn. Paste of Dates. Prep. Dates 1^ lbs.; water 30 pints ; boil, clarify, add washed gum Senegal 6 lbs., dissolve; add PAT 469 PEP white sugar 5 lbs.; evaporate without boiling to the consistence of thick honey, stir in orange-flower water 9 oz.; and again gently evaporate ; pour it into moulds, flnish the drying by a gentle heat in a stove, and then divide it. Prod. 94 lbs. Pec¬ toral. Phte de gomme Senegal is usually sold for it. PATE DE GUIMAUVE. Syn. Pasta Al- tileae. Marshmallow Paste. Prep. (P. Cod.) Decorticated marshmallow root (French) §' v i water J gal.; macerate 12 hours, strain, add white sugar and gum arabic, of each 1 lb.; dissolve, strain, evaporate without boiling to the thickness of honey, constantly stirring, and add gradually the whites of 12 eggs, well beaten with orange- flower water, %iv, and strained ; continue the evap¬ oration and constant stirring till the mass is so firm as not to adhere to the fingers, then proceed as last. It should be very white, light, and spongy. The P. Codex of 1836 omits the marshmallow root, and calls the compound Pate de Gomme. The latter is usually sold in the shops for Pkte de Guimauve. Both are pectoral. PATE DE GOMME ARABIQUE. Syn. Gum Arabic Paste. Prep. As the last. *** Many persons use, however, twice the above quantity of gum and sugar, but this renders the product less wli ltC- PATE DE GOMME SENEGAL. Syn. Paste of Gum Senegal. Prep. As Pate de dattes, omit¬ ting the fruit. It is frequently acidulated with citric or tartaric acid, and flavored with essence of lemons. Pectoral. Sold in the shops for p&te de dattes and phte de jujubes. PATE DE JUJUBES. Syn. Jujubes. Ju¬ jube Paste. Prep. (P. Cod.) Jujubes lb. j ; water lb. iv; boil 4 hour, strain with expression, settle, decant the clear, and clarify with white of eggs; add a strained solution of gum arabic lb. vj, in water lb. viij, and to the mixture add white sugar lb. vj; gently evaporate, at first constantly stir¬ ring, and afterwards without stirring, till reduced to the consistence of a soft extract, add orange- flower water ^vj, and place the pan in a vessel of boiling water. In 12 hours carefully remove the scum, pour the matter into slightly oiled tin moulds, and proceed as before. Expectorant; in coughs, See. P kte de gomme Senegal is usually sold for it. PATE I)E REGLISSE BLANCHE. Syn. White Liquorice Paste. Pasta Glycyrrhizae Alba. Prep. As pkte de guimauve, substituting liquorice root for marshmallow root. PATE DE REGLISSE NOIRE. Syn. Black Liquorice Paste. Liquorice Jujubes. Pasta Glycyrrhiz.« Nigra. Prep. (P. Cod.) Refined juice and white sugar, of each 1 lb.; gum arabic 2 lbs. ; water 3 quarts ; dissolve, strain, evaporate considerably, add finely-powdered orris root 4 oz., oil of aniseed or essence of cedrat a few drops, and pour into moulds as before. Pectoral. *#* M hen made with 4 the above weight of refined juice it forms brown liquorice paste, (pasta glycytrhizte fusca,) and by the addition of 15 grs. of extract of opium, the opiated liquorice paste (j>asta glycyr- rhizee opiata) of the P. Codex. PATE DE TUSS1LAGE A L’ANIS. Prep. Strong decoction of coltsfoot flowers 1 quart; Spanish juice 4 lb. ; dissolve, strain, evaporate as before, and towards the end add oil of aniseed 1 dr. Pectoral ; in coughs, &c. PEARLS, ROSE. Syn. Rose Beads. Prep Beat the petals of red roses in an iron mortar for some hours, till they form a black paste, then roll into beads and dry. Hard ; take a fine polish ; very fragrant. PEAS, ISSUE. Syn. Pisa pro Fonticulis. Prep. —1. Orange berries, or the small unripe fruit of the orange tree, dried, and smoothed by a lathe. —2. Beeswax 1 lb.; turmeric 8 oz.; orris powder 4 oz.; Venice turpentine 3 oz.; mix, and form into peas. Used to keep issues open.—3. Beeswax 6 oz. ; verdigris, and powdered white hellebore, of each 2 oz.; cantharides 1 oz.; orris powder 14 oz.; Venice turpentine, q. s. ; mix as last. Used to open issues. PECTIC ACID. (From ttyiktu, a coagulum, because of its jellying property.) A peculiar ge¬ latinous acid substance obtained from carrot roots, from which the juice has been pressed out, by boil¬ ing them with one-twenty-fifth part of their weight of carbonate of potash, and 6 times their weight of water, till the liquid becomes gelatinous when neutralized with an acid. A pectate of potassa is formed, from which the acid may be obtained by exactly neutralizing the alkali with a stronger acid; it forms compounds with the bases called Pectates. PECTINE. Vegetable jelly, obtained by add¬ ing alcohol to the juice of ripe currants or other fruit, till a gelatinous precipitate forms, which must be drained, washed with a little weak alco- . hoi, and dried. PEPPER, BLACK. Syn. Piper Nigrum. This is the dried berries of a tree of the same name. The ground black pepper of the shops is universally adulterated. In fact, I am informed by a most extensive and respectablo spice and tea house, that the public taste and judgment are so vitiated, that pure ground pepper is unsaleable.' The parties alluded to, originally supplied their customers with unadulterated ground pepper, but in 3 cases out of every 4, it was returned and ob¬ jected to, on account of its dark color and pun¬ gency, which had induced the belief that it was sophisticated. The house alluded to, was there¬ fore compelled by its customers to supply them with an inferior, but milder and paler article. The substances employed to lower black pepper are known in the trade as P. I)., H. P. D., and W. P. D. The first is the faded leaves of autumn, dried and powdered,—the second is the ground husks of black mustard obtained from the mustard mills, and the third is common rice finely powdered. The letters are the initials of pepper dust, hot do., and white do. I am assured that equal parts of black pepper corns, II. P- D., and W. P. D., form the very best ground pepper sold, and that the or¬ dinary pepper of the shops does not contain more than Jth of genuine pepper, or 2 oz. in the pound. _Prepared black pepper is made by steeping the berries for 3 days in 3 times their weight of viue- gar. and then drying and grinding them. It is milder than common pepper. PEPPER, CAYENNE. Syn. Red Pepper. Piper Cayenne. Prep.— 1- Capsicums ground to powder.—2. Capsicum and dry salt, ol each 1 lb.; grind together. *»* The cayenne of the shops is I PER 470 PER commonly a spurious article made by grinding a mixture of any of the reddish woods or sawdust, and enough capsicum to flavor.— Prepared Cay¬ enne pepper is the residuum of Cayenne vinegar, essence, or tincture, dried and ground. PEPPER, CAYENNE, (SOLUBLE.) Syn. Crystallized Soluble Cayenne Pepper. Prep. 1. Essence of Cayenne 6 pints, (see page 274;) distil off 3 pints by the heat of a water bath ; add dry salt 12 lbs. to the residual liquor, mix well, dry by a gentle heat, color with a little vermilion or jeweller’s rouge, and rub it through a sieve.— 2. Capsicums 3 lbs. ; red sanders wood in shavings 1 lb. ; rectified spirits of wine 1 gallon ; macerate for 14 days, then express the tincture, filter, distil off one half, add dry salt 15 lbs., mix wed, gently evaporate to dryness, and pass it through a coarse sieve as before.—3. For red sajiders in the last formula, use Brazil wood. The last two are very superior.—1. As the first form, but color with a strong decoction of saffron instead of vermilion. Very fine, but expensive. Gives a beautiful color to soups, Ac. *** The spirit distilled off forms a most suitable menstruum for making essence of cayenne. PEPPER, KITCHEN. Prep. Ginger 1 lb.; cinnamon, black pepper, allspice, and nutmegs, of each 8 oz.; cloves 1 oz.; dry salt 6 lbs.; grind to¬ gether. Useful to flavor gravies, Ac. PEPSIN. Prep. (M. Vogel.) Digest the glan¬ dular skin of a hog’s stomach, cut into pieces, in cold water for 24 hours, strain and repeat the maceration with fresh water, mix the liquors, pre¬ cipitate by acetate of lead, diffuse the precipitate through water, decompose by sulphureted hydro¬ gen, again filter, gently evaporate to a sirupy con¬ sistence, add absolute alcohol, collect the bulky precipitate that gradually forms, and carefully dry it by exposure to dry air. By the heat of a salt¬ water bath it forms a white powder, but in this state it loses some of its power of assisting diges¬ tion. A very small quantity of muriatic acid added to its weak aqueous solution, renders it ca¬ pable of artificial digestion. (Jour, de Pharm. et de Chim.) PERCHLORIC ETHER. Syn. Perchlo¬ rate or Oxide of Etiiule. Prep. (Hare and Boye.) Triturate a mixture of sulphovinate and perchlorate of baryta, in equivalent proportions, place the powder in a retort connected with a re¬ frigerator and receiver surrounded with ice, and distil by the heat of an oil-bath, gradually raised to from 300° to 340°. *** To prevent an ex¬ plosion, the ether should be received into a little absolute alcohol; about twice the weight of the sulphovinate employed. It is heavier than water, and explodes by heat, friction, and percussion, and often without' any assignable cause. Its explosive, power appears to be fully equal to that of the chlo¬ ride or iodide of azote; but this property is de¬ stroyed by solution in alcohol as above. The ad¬ dition of an equal volume of water to the latter so¬ lution immediately separates the ether, which sinks to the bottom of the mixed liquids. It has been suggested that this is the material used by Cupt. Warner. Certain it is that an alcoholic so¬ lution of a sufficient quantity of this substance to blow up a line-of-battle ship, might safely be car¬ ried in the pocket, which is not the case with the chloride or iodide of azote ; and this might at any time be exploded by the addition of water, and the slightest friction or percussion, Not more i than 1 to dr. of the sulphovinate should ever be distilled at a time, and even then the operator should be well protected with a mask and gloves. PERCOLATION. Syn. Metiiode de De¬ placement, (Fr.) Percolatio, (Lat ., from per- j colo, to filter.) A method of extracting the solu- 1 ble portion of any substance, by passing the men- \ struum through it, previously reduced to powder, and packed into a cylinder or other suitable vessel, j The “ sparging” of the Scotch brewers is an ex¬ ample of this process on the large scale. In phar¬ macy, the “ method of displacement” is frequently i adopted for the preparation of tinctures, infusions, ! Ac., and is in some respects superior to digestion or maceration. “ The solid materials, usually in coarse, or moderately fine powder, are moistened with a sufficiency of the solvent to form a thick \ pulp. In twelve hours, or frequently without de-. lay, the mass is put into a cylinder of glass, por¬ celain, or tinned iron, open at both ends, but ob- s structed at the lower end by a piece of calico or linen, tied tightly over it as a filter ; and the pulp being packed by pressure, ranging as to degree with different articles, the remainder of the solvent is poured into the upper portion of the cylinder, and allowed gradually to percolate. In order to obtain the portion of the fluid which is absorbed by the residuum, an additional quantity of the solvent is poured into the cylinder, until the tincture which : has passed through, equals in amount the spirit j originally prescribed; and the spirit employed for this purpose is then recovered for the most part, by ' pouring over the residuum as much water as there is spirit retained in it, which may be easily known by an obvious calculation in each case. The method of percolation is now preferred by all who j have made sufficient trial of it to apply it correct¬ ly.” (P. E.) A simple and useful form of perco¬ lator is represented in the engraving. The meth- a. Percolator. b. Stand. c. Receiver. d. Menstruum. e. Substance operated on. f. Calico strainer. od of displacement has the advantage of expedi¬ tion, economy, and yielding products possessing uniformity of strength ; but it requires considerable experience to adapt it to all substances. The art rests in properly packing the ingredients in the cylinder, some substances requiring considerable pressure to be used, while others, when even light¬ ly packed, scarcely permit the fluid to pass through them. An excellent plan, applicable to all substances, but especially those of a glutinous or mucilaginous nature, is to mix the powder with PHL 471 PHO an equal bulk of well-washed silicious sand, be¬ fore rubbing it up with the menstruum. The coarseness of the powder must also be attended to. Substances that readily become soft and pappy when wetted by the menstruum, should not be used so fine as those that are more woody and fibrous. The method of displacement answers well for the preparation of all tinctures that are not of a resinous nature, and for most infusions of woody and fibrous substances, as roots, woods, barks, leaves, seeds, insects, Ac. It is especially adapted for the preparation of concentrated infu¬ sions and essences, as they may thus be obtained of any required strength, without loss, or requiring concentration by heat, which is so destructive to their virtues. PERIODIC ACID. A new acid, resembling perchloric acid, discovered by Ammermuller and Magnus. It is obtained by mixing pure soda with a solution of iodate of soda, saturating the solution with chlorino gas, collecting the pulverulent white salt that falls, either at once or after concentra¬ tion, dissolving in dilute nitric acid, and precipita¬ ting with nitrate of silver, when a periodate of sil¬ ver is formed, from which the acid may be obtained. Its salts are called periodates. PERRY. Syn. Pyraceum. A fermented li¬ quor, prepared from pears in the same way as cider is from apples. The red rough-tasted sorts are principally used for this purpose. The best perry contains about 9§ of absolute alcohol; ordi¬ nary perry from 5 to 7§. It is a very pleasant tasted liquor, especially when bottled d la cham¬ pagne. PERUVINE. A light, colorless, oily liquid, produced along with cinnamate of potash, by boil¬ ing cinnameine with alkalis. PEUCEDAN1NE. A.white crystalline sub¬ stance, discovered by Schlatter in the root of peu- cedanum officinale. It is obtained by the action of alcohol. PEW’S CEMENT. Prep. Powdered quick¬ lime I part ; powdered baked clay 2 parts; mix, then add 1 part of freshly-baked and powdered gypsum to 2 parts of powdered baked clay, and after well mixing, add them to the former pow¬ der, and thoroughly incorporate the two. Used to cover buildings. It is mixed up with water, and applied like mortar. It acquires great hard¬ ness, and is very durable. PEWTER. Prep. I. (Aiken.) Tin 100 parts; antimony 8 parts; copper 4 parts; bismuth 1 part ; fuse together. Very fine. II. ( Plate pewter.) Tin 100 parts; antimony 8 parts; bismuth and copper, of each 2 parts. Very fine. Used to make plates, See. III. (Trifle.) Tin 83 parts; antimony 17 parts; some lead is generally added. IV. (Ley.) Tin 4 parts; lead 1 part Used for beer pots, &c. Remarks. According to the report of the French commission, pewter containing more than 18 parts of lead to 82 parts of tin, is unsafe for measures for wine and similar liquors. The legal sp. gr. ot pew¬ ter in France is 7'7C4 ; if it be greater, it contains an excess of lead. PHLORIDZ1NE. Obtained by the action of boiling alcohol of 802 on the fresh bark ot the roots of the apple, pear, and plum tree. '1 he alcohcl is distilled off, and the phloridzine crystallizes out of the residual liquid. It forms white colorless nee¬ dles. It may also be obtained by cooling the aqueous decoction of the above barks, but it has then a red color. It is said to be a more powerful febrifuge than quinine (M. Lebandy.) When its solution is boiled with a little dilute sulphuric or muriatic acid, it is converted into grape sugar and phloretine. PHOCENIC ACID. An oily acid, prepared from whale oil, in the same way as the volatile acids from butter. It dissolves in 18 parts of wa¬ ter. Its salts are called pliocenates. PHOSPHATE OF LIME, (PRECIPITA¬ TED.) Syn. Calcis Piiospiias precipitatum. Prep. (P. D.) Bones calcined to whiteness and reduced to powder, 1 part; diluted muriatic acid ; aud water, of each 2 parts; digest for 12 hours, filter, and precipitate by liquor of ammonia; well wash the precipitate, and dry it. A white, taste¬ less, odorless powder. Dose 10 to 30 grs., in rickets, either alone, or joined with sesquioxide of iron. It is preferable to calcined bones or harts¬ horn, from being more soluble. PHOSPHATIC ACID. Obtained by the slow oxidation or combustion of cylinders of phosphorus when exposed to the air. According to Davy it is a mixture of phosphoric and phosphorous acids. PHOSPHO-MESITYLIC ACID Glacial phosphoric acid dissolved in acetone It forms soluble salts. PHOSPHORIC ACID. Syn. Acidum Phos- piiorjcum. Prep. Bones calcined to whiteness 3 lbs.; oil of vitriol 2 lbs., diluted with 3 times its weight of water ; mix, and digest with heat for 2 or 3 days, adding water to supply the loss by evapo¬ ration ; then add a large quantity of water, mix well, and strain ; wash the residual matter with hot water, mix the liquors, add ammonia in slight excess, filter, evaporate, and ignite the dry mass in a platinum crucible. Remarks. Phosphoric acid properly exists only in solution, for by the heat applied as above, it is converted into inetaphosphoric acid , but by solu¬ tion in water and ebullition for a few minutes, it is reconverted into phosphoric acid. In the dry or glacial state it is a colorless, glassy-looking sub¬ stance, soluble in water, yielding a solution which exhibits strong acid properties. It is remarkable for its proneness to form subsalts with the alkalis and earths, in which I atom of acid is united w ith 3 at. of base. Its salts are called phosphates. PhospBbric acid, when neutralized with an alkali, is characterized by giving with the soluble salts of lead, lime, and baryta, white precipitates soluble in nitric acid, and with solution of nitrate ot silver a yellow precipitate. It is distinguished from ar- senious acid by not being affected by sulphurcted hydrogen. The insoluble phosphates may be fitted by first treating them with sulphuric acid, filter¬ ing, and neutralizing the solution with an alkali before applying the reagents. It a soluble phos¬ phate be heated to redness, it is converted into a pyrophosphate, and will then give a white precipi¬ tate with nitrate of silver. „ PHOSPHORIC ACID, (DILUTE.) Syn Acidum Phosphoricum dilutum. I rep. (1 . L.) Nitric acid f ?iv ; water f$x ; mix, add phosphorus ~j, place the retort in a sand-bath, and apply heat PHO 472 PIC till f^viij are distilled, which are to be rejected. Evaporate the remaining liquid in a platinum cru¬ cible to §ij 3vj; cool, and add as much distilled water as will make the whole quantity measure f ^xxviij. Remarks. This is a colorless, sour liquid, hav¬ ing the sp. gr. T064. By heat it yields glacial phosphoric acid. Dose. 10 drops to 3j; largely diluted with wa¬ ter, in phosphatic urinary deposites, ossification of the arteries, caries, &c. PHOSPHOROUS ACID. Syn. Acidum Phosiuiorosum. Prep. Sublime phosphorus through powdered bichloride of mercury, contained in a glass tube. Chloride of phosphorus comes over, which, on being mixed with water and evaporated to a sirup, forms a crystalline mass of hydrated phosphorous acid on cooling. It is a powerful de- oxydizing agent. With the bases it forms salts called phosphites. PHOSPHORUS. (From $<2s, light, and , 1 carry, because of its luminous appearance in the dark.) An elementary inflammable substance, discovered by Brandt in 1G69. Prep. (Ure.) Ground bone-ash 1 cwt.; water 2 cwt.; mix to a pap in a large tub, and add in a slender stream (still stirring) oil of vitriol 78 lbs. ; work well together, adding more water if required ; in 24 hours thin with water, agitate well, and if convenient heat the mixture in a leaden pan, and as soon as the paste has lost its granular character, transfer it into a series of tall casks ; largely dilute with water, and after settling, decant the clear portion ; wash the residue well with water, mix the clear liquids, and evaporate in a copper or lead pan, till the calcareous deposite becomes considera¬ ble, then cool, decant the clear, and drain the sedi¬ ment on a filter ; evaporate the clear liquid to the consistence of honey, add 9 lbs. of powdered char¬ coal, and evaporate to dryness in an iron pot, or till the bottom of the latter becomes red hot; the dry mixture, when cold, is put into earthen retorts well covered with luting and properly dried, and heat is applied sideways rather than at the bottom, by means of an air furnace. The beak of the re¬ tort is connected with a copper tube, the other end of which is made to dip about ^ of an inch beneath the surface of lukewarm water placed in a trough or wide-mouthed bottle. The distilled product is purified by squeezing it through chamois leather under warm water, and is then moulded for sale by melting it under water, plunging the wider end of a slightly tapering but straight glass tube into the water, sucking this up to the top of the glass, so as to warm and wet it, next immersing the end into the liquid phosphorus, and sucking it up to any desired height. The bottom of the tube being now closed with the finger, it is withdrawn, and transferred to a pan of cold water to congeal the phosphorus, which will then commonly fall out, or may be easily expelled by pressure with a piece of wire. (See Ure’s Diet, of Arts, &c.) Remarks. Phosphorus is a pale yellow, semi¬ transparent, and highly combustible solid ; sp. gr. 1-77; melts at 108° ; and unites with oxygen, forming acids, and with the metals, forming phOs- phurets. It is soluble in ether, naphtha, and the oils. From its great inflammability it can only be safely kept under water. In commerce it is always packed in tin cylinders, soldered air-tight. It is a powerful corrosive poison ; but small doses of its ethereal or oily solution have been administered in some complaints. *#* Baldwin’s Phosphorus is ignited muriate of lime,— Canton do., oyster shells calcined with sulphur, —Bologna do., calcined sul¬ phate of baryta,— Homberg’s do., ignited chloride of calcium. All these phosphoresce in the dark, after exposure to the solar rays. PHOSPHORUS BOTTLES. Syn. Briquets Piiosphoriques. Prep. Phosphorus 1 dr.; white wax 15 or 20 grs.; cautiously melt together in a vial, by the heat of warm water, and as it begins to cool turn the bottle round, so that the mixture may adhere to the sides. Used as instantaneous light bottles. A sulphur match rubbed against the phosphorus and withdrawn into the air, imme¬ diately inflames. *** The vial should only be unstoppered at the instant of introducing the match, and should be handled with caution. PHOSPHORUS, BROMIDE OF. When bromine and phosphorus are brought into contact . in a vessel filled with carbonic acid gas, they unite with the evolution of light and heat, forming a crystalline yellow perbromide, which sublimes and condenses in the upper part of the flask, and a liquid protobromide, which remains at the bottom. PHOSPHORUS, CHLORIDES OF—1. ( Per chloride.) A volatile white substance, obtain¬ ed by the spontaneous combustion of phosphorus in chlorine.—2. ( Sesqvichlori.de .) A limpid fluid, a little heavier than water, obtained by passing the vapor of phosphorus through corrosive sublimate contained in a glass tube. PHOSPHORUS, IODIDES OF—1. (Pro- tiodide.) Obtained by mixing 1 part of phospho¬ rus with 7 or 8 of iodine in a close vessel. Orange colored.—2. ( Sesquiodide .) As last, from 1 part of phosphorus and 12 of iodine. A dark gray crys¬ talline mass.—3. ( Periodide .) Phosphorus 1 part; iodine 20 parts ; as last. Black. PHOSPHURETED HYDROGEN. Prep. —1. Fill a small tubulated retort with water acidu¬ lated with muriatic acid, throw in some small lumps of phosphuret of lime, and receive the evolved gas in an inverted jar over water. ^ oz. of phosphuret of lime yields 70 cubic inches of gas.—2. Boil phosphorus in a solution of potassa, or in milk of lime. *** Phosphuretcd hydrogen is a colorless gas, spontaneously inflaming by contact with air. It has a remarkably fetid odor. PICAMAR. A bitter oil discovered in tar by Rcichenbach. (See Creosote.) PICCALILLY. Syn. Indian Pickle. Prep. White cabbages sliced, cauliflowers pulled to pieces and scalded, radishes topped and tailed, French beans, celery in three-inch lengths, shoots of elder peeled, clusters of elder-flowers unopened, all salted lor 2 or 3 days, then mixed with apples and cu¬ cumbers sliced, and a large proportion of ginger, garlic, turmeric, long pepper, and mustard seed, as the pickle is expected to be very warm ; the vine¬ gar must also be the strongest that can be pro¬ cured, and just sufficient to float the articles ; any other vegetables may be used at pleasure. PICKLE, LEMON. Prep. I. Lemon juice and vinegar, of each 3 gallons; bruised ginger 1 lb. ; allspice, pepper, and grated lemon peel, of each 8 oz.; salt 3^ lbs.; cayenne 2 oz.; mage and nutmegs, of each 1 oz.; digest. PIC 473 PIL II. Lemons sliced, 1 dozen ; salt 2 lbs.; garlic 12 cloves ; scraped horseradish, and flour of mus¬ tard, of each 4 oz. ; cloves, mace, nutmegs, and cayenne pepper, of each A oz.; vinegar 1 gallon ; as before. Used as a sauce. PICKLE, MEAT. Prep. Moist sugar 2 lbs.; bay or common salt 4 lbs.; saltpetre A lb.; fresh ground allspice 2 oz.; water 6 to 8 quarts ; dis¬ solve. Used to pickle meat, to which it imparts a fine red color, and a superior flavor. PICKLES. In the preparation of pickles, it is highly necessary to avoid employing metallic ves¬ sels ; as both vinegar and salt corrode brass, cop¬ per, lead, &c., and thus become poisonous. When it is necessary to heat or boil vinegar, it should be done by placing it in a stoneware jar in a water- bath, or on a stove. Glazed earthenware should be avoided either for making or keeping the pickles in, as the glazing usually contains lead. Pickles should be kept from the air as much as possible, and only touched with wooden spoons. They are also better preserved in small jars, or bottles, than large ones, as the more frequent opening of the latter exposes them too much. Copper or verdi¬ gris is frequently added to pickles to impart a green color, but this poisonous addition may be readily detected. If a green color be desired, it may be imparled by steeping vine leaves, or the leaves of parsley or spinage in the vinegar. A teaspoonful of olive oil is frequently added to each bottle to keep the pickles wiiite. The following is an ex¬ ample of pickling:— PICKLED GHERKINS. Steep them in strong brine for a week, then pour it off, heat it to the boiling point, and again pour it on the gherkins ; in 24 hours drain the fruit on a sieve, put it into wide-mouthed bottles or jars, fill them up with strong pickling vinegar, boiling hot, bung down im¬ mediately, and tie over with bladder. When cold, dip the corks into melted bottle wax. Spice is usually added to the bottles, or else steeped in the vinegar. In a similar way are pickled, onions, mush¬ rooms ,i cucumbers, walnuts, samphires, green gooseberries, cauliflowers, melons, barberries, peaches, lemons, tomatoes, beans, radish pods, codlins, red cabbage, (without salt, and with cold vinegar,) beet-root, (without salting,) garlic, peas, Ac., See., observing that the softer and more deli¬ cate articles do not require so long soaking in brine as the harder and coarser kinds, and may be often advantageously pickled by simply pouring very strong pickling vinegar over them, without applying heat. PICROLICHENINE. A bitter, crystallizable substance, found by Alms in the lichen varioluria amara. It is extracted by alcohol, and purified by washing with a weak solution of carbonate of pot¬ ash. It is said to bo a powerful febrifuge. PICIIOMEL. A name given by Thenard to a black bitter substance obtained from fresh bile, by adding sulphuric acid diluted with 5 parts of water, applying a gentle heat, and after repose, decanting the clear, edulcorating the sediment (resin of bile) with water, digesting with carbonate ol baryta, and evaporating. PICROTOXINE. Syn. Picrotoxia. Picro- toxic Acii>. A bitter, crystallizable, and poisonous substance, discovered by Boullay in cocculus iudi- 60 cus. It is soluble in boiling water, alcohol, ether, and acetic acid. It may be obtained by precipita¬ ting the decoction of cocculus indicus by acetate of lead, evaporating to dryness, and frequently redis¬ solving in alcohol of 0-817. PILES. Syn. H.emorrhoides. A painful dis¬ ease occasioned by the morbid dilatations of the veins at the lower part of the rectum, and sur¬ rounding the anus. Piles are principally occasion¬ ed by costiveness and cold. They have been dis¬ tinguished into —blind piles, or a varicose state of the veins without bleeding ,—mucous piles, when the tumors are excoriated, and mucus or pus is discharged ,—bleeding piles, when accompanied with loss of blood ,—excrescential piles, when there are loose, fleshy excrescences about the verge of the anus and within the rectum. The treatment consists in the administration of mild aperients, as castor oil, or an electuary of sulphur and cream of tartar; when there is much inflammation or bleeding, cold and astringent lotions, as those of sulphate of zinc or alum, should be applied, and when the pain is considerable, fomentations of de¬ coction of poppy heads may be used with advan¬ tage. To arrest the bleeding, ice is also frequently applied, but continued pressure is more certain. When the tumors arc large and flaccid, the com¬ pound ointment of galls is an excellent application, and if thero is a tendency to inflammation, a little liquor of diacetate of lead may be added. In con¬ firmed piles, the internal use of copaiba, or still better, of the confection of black pepper, should be persevered in, together with local applications. In severe cases, the protruded tumors are removed by surgeons, by the knife or ligature. TILLS. Syn. Filu/.^:, (Lot.) Pills are too well known to require description. This form of medicine is particularly adapted to the exhibition of nauseous substances, and such as operate in small doses. Extracts may be made into pills either alone or with the addition of any simple powder, as that of liquorice, to increase their con¬ sistence. Powders are usually beaten up with sirup, treacle, mucilage, conserve of roses, or ex¬ tract of liquorice. Castile soap is frequently used for substances that are not decomposed by alkalis. When the mixed ingredients are made into a mass, it should be preserved in a bladder placed in a covered stone pot, and should be occa¬ sionally moistened with a little spirit, or spirit and water, to prevent it getting hard. In all cases, the dry ingredients should be reduced to fine pow¬ der, and the whole beaten into a uniform mass of a proper consistence for rolling into pills. *** Pills are gilded and silvered by rolling them between the fingers slightly moistened with mucilage, and then shaking them up in a small gallipot covered with a piece of paper, along with a little gold or silver leaf, or a little powdered gold or silver. In ordinary cases, rolling the pills in carbonate of magnesia, or powdered starch, is usually adopted to prevent them sticking together while moist. As pill masses are liable to get hard and brittle by keeping, an excellent plan is to keep the dry ingre¬ dients powdered and mixed together in well-corked bottles or jars, when a portion may at any time be beaten up with sirup, conserve, soap. Ac., accord¬ ing to the formula, and as wanted tor use. PILLS, ACETATE OF LEAD. Syn. Pin- PIL 474 PIL lje plumbi opiatyE. Prep. (P. E.) Acetate of ! lead 6 parts; opium and conserve of red roses, of each 1 part; mix, and divide into 4-gr. pills. In spitting of blood, obstinate diarrhoea, dysentery, &c. Dose. 1 to 3 pills two or three times a day, washed down with water soured with vinegar. PILLS, ALOES. Syn. PilulyE Aloes. Prep. (P. E.) Powdered Socotrine aloes and Castile soap, equal parts ; conserve of red roses q. s. to make a mass. PILLS, ALOES, (COMPOUND.) Syn. Pil. Aloes composit.e. Prep. (P. L. and D.) Pow¬ dered Socotrine aloes (hepatic, P. D.) ; extract of gentian §ss ; oil of caraway 40 drops ; sirup (if required) q. s.; beat to a mass. Dose. 5 to 10 grs., as a purgative in habitual costiveness. PILLS, ALOES AND ASAFCETIDA. Syn. Pil. Aloes et Asafcetida?. Prep. (P. E.) Pow¬ dered aloes, asafcetida, and Castile soap, equal parts ; conserve of red roses q. s.; beat into a mass. Dose. 5 to 10 grs., as a purgative in dyspepsia, flatulence, &c. PILLS, ALOES AND IRON. Syn. Pil. Aloes et Ferri. Prep. (P. E.) Sulphate of iron 3 parts ; Barbadoes aloes 2 parts ; aromatic pow¬ der 6 parts; conserve of red roses 8 parts; mix, and divide into 5-gr. pills. Emmenagogue. Dose. 1 to 3 pills in chlorosis and atonic amenorrhoea. PILLS, ALOES AND MYRRH. Syn. Pil. Aloes et MyrrhyE, (P. E.) Pil. Aloes cum Myrriia, (P. L. and D.) Pil. Rufi. Rufus’s Pills. Pil. communes. Common Pills. Prep. —1. (P. L.) Aloes §ij; saffron and myrrh, of each gj; sirup to mix.— 2. (P. E.) Socotrine or East Indian aloes 4 parts ; myrrh 2 parts ; saffron 1 part ; conserve of red roses q. s. A most excel¬ lent stomachic, purgative, and emmenagogue, where there are no febrile symptoms. Dose. 10 to 20 grs. PILLS, ALOES AND ROSE JUICE. Syn. Pil. Aloes RosaTy®. Pilules angeliques. Grains de Sante. Prep. Aloes and rose juice, of each fiv; juices of borage and chicory, of each §ij ; dissolve, evaporate to an extract, add rhubarb 3ij; agaric 3j ; and divide into 1^-gr. pills. Dose. 4 to 12, as a purge. PILLS, AMMONIATED COPPER. Syn. Pil. cupri ammoniati. Prep. (P. E.) Ammonio- sulphate of copper 1 part; bread-crumb G parts; solution of carbonate of ammonia q. s. to make a pill mass; divide so that each pill may contain J gr. of ammoniated copper. Dose. 1 pill night and morning, gradually increased to 5 or 6, in epilepsy, and some other spasmodic diseases. PILLS, ANTIBILIOUS. See the various pur¬ gative and stomachic Pills. PILLS, ANTI-EPILEPTIC. Prep. 1.—(Rd- cambier.) Aqueous extract of opium 5 centigram¬ mes , acetate of lead 20 do. ; powdered henbane 40 do.; gum sirup q. s.; mix, and divide into 8 pills. Dose. 1 night and morning.—2. (Leuret.) Extracts of stramonium and belladonna, of each 1 gramme ; camphor and opium, of each 50 cen- tigr. ; divide into pills of 10 decigr. Dose. 1 a day, gradually and cautiously increased to 10 or 12, or more. PILLS, ANTISPASMODIC. Prep. (Thom¬ son.) Opium 1 gr.; castor 13 grs. ; powdered di¬ gitalis 2 grs.; sirup to mix ; divide into 4 pills. ' Dose. 1 or 2 two or three times a day in spasmod¬ ic asthma, &,c. PILLS, ASAFCETIDA. Syn. Pil. asafos- tidyE. Prep. (P. E.) Asafoetida, galbanum, and myrrh, of each 3 parts; conserve of red roses 4 parts, or q. s.; beat into a mass. Stimulant and antispasmodic. Dose. 10 to 20 grs., in hysteria, &L‘C» PILLS, ASTRINGENT. Prep. 1. (Collier.) Nitrate of silver 3 grs.; extract of opium 3ss; musk 3j; camphor 3ij; mix for 48 pills. Dose. 1 pill 2 or 3 times a day, as a stimulant tonic ; in epilepsy, &c.—2. (Cavarra.) Pure tannin 6 grs.; powdered gum 12 grs.; sugar 3j; sirup to mix; divide into 4-gr. pills. Dose. 1 to 3 in diarrhoea.— 3. Acetate of lead 3 grs. ; opium 1 gr.; divide into 3 pills. Dose. 1 twice a day, followed by a glass of water acidulated with vinegar; in colliquative diarrhoea, chronic dysentery, phthisical night- sweats, internal hemorrhages, &c. PILLS, CALOMEL AND OPIUM. Syn. Pil. calomelanos et opii. Prep. (P. E.) Calomel 3 parts; opium 1 pait; conserve of red roses to mix. Divide so that each pill may contain 2 grs. of calomel. Dose. 1 or 2 in rheumatism, and some inflammatory affections ; if continued, they induce salivation. PILLS, CALOMEL, (COMPOUND.) Syn. Plummer’s Pills. Red Pill. Pil. hydrargyri Chloridi comp., (P. L.) Pil. Calomelanos comp., (P. E. & D.) Pil. iiydrargyri submuriatis, (P. L. 1809.) Pil. Plummeri. Prep. (P. L.) Calo¬ mel, oxysulphuret of antimony, and treacle, of each 3ij ; powdered guaiacum resin 3ss; mix. An excellent alterative pill in chronic skin diseases and liver affections ; in dyspepsia, syphilis, &c. Dose. 5 to 10 grs. PILLS, CATHARTIC. Prep. 1. (Thomson.) — a. Scammony 4 grs.; extract of taraxacum 16 grs. ; divide into 6 pills. Dose. 3 twice a day, in hypochondriasis, and chronic inflammation of the liver.— b. Calomel 3 grs.; powdered jalap 9 grs.; mucilage to mix ; for 3 pills. Dose. 2 or 3 at night to empty the bowels, in bilious affections. —2. (Collier.) Calomel 10 grs.; powdered jalap and rosepink, of each 3iv; oil of caraway 10 drops; sirup of buckthorn to mix ; divide into 5-gr. pills. Dose. 1 to 3, as a purgative.—3. Compound ex¬ tract of colocynth 3j; powdered opium 3 grs.; pow¬ dered scammony 15 grs.; oil of nutmeg 8 drops; divide into 18 pills. Dose. 2 to 4, as a purge.—4 Socotrine aloes 3j ; rhubarb 0ij ; scammony 3ss; capsicum 10 grs ; oil of cloves 10 drops ; mix, and divide into 48 pills. Dose. 2 to 4 at bedtime. PILLS, CATHARTIC, (COMPOUND.) Syn. Pil. cathartic.® composit.e. Prep. (P. U. S.) Compound extract of colocynth §ss ; powdered ex¬ tract of jalap and calomel, of each 3iij ; powdered gamboge 3ij; mix, and divide into 180 pills. An excellent purgative pill, especially in bilious affec¬ tions. Dose. 1 to 3 pills. PILLS, COLOCYNTH. Syn. Pil. colocyn- tiiidis, (P. E. & D.) Pil. cochi.e. Pil. cocciyE. Pil. cociiiyE minores. Prep. (P. E.) Socotrine or East Indian aloes and scammony, of each 8 parts ; colocynth 4 parts ; sulphate of potash and oil of cloves, of each 1 part; rectified spirit (mu¬ cilage, P. D.) q. s. to form a mass ; divide into 5-gr. pills. An excellent purgative pill. Dose. 5 to 15 PIL 475 PII. grs. 4 grs. of this pill, combined with 2 or 3 grs. of mercurial pill, and taken over night, is an ex¬ cellent remedy in bilious attacks. * # * The pil. cochice of Apothecaries’ Hall is the above pill, without the sulphate of potash, and beaten up with sirup or treacle, instead of mucilage. The com¬ mon pil. cochios of the shops is generally made as follows:—Powdered aloes 1 £ lb.; do. colocynth J lb.; do. jalap 6 oz.; oil of cloves oz.; sirup or treacle to mix. Prod. About 4| lbs. The more conscientious sometimes add to the above scam- mony 6 oz. PILLS, COLOCYNTH AND HENBANE. Syn. Pil. colocynthidis et hyoscyami. Prep. (P. E.) Compound colocynth pill mass 3ij ; ex¬ tract of henbane 3j ; mix, and divide into 36 pills. Dose. 5 to 15 grs., as an anodyne purgative. PILLS, COPAIBA. Syn. Pil. copaiba cum Magnesia. Prep. (Mialhe.) Pure balsam of co¬ paiba Jj ; calcined magnesia 3ss ; mix, and stir for some days till sufficiently thick. For present use copaiba requires its own weight of magnesia ; Dr. Pereira orders copaiba ; magnesia 3vj or 3vij. Dose. 10 to 30 grs., frequently in diseases of the mucous membranes of the urinary organs. PILLS, DIAPHORETIC. Prep. 1. Anti- monial powder 3ss ; opium 3ss ; calomel 5 grs. ; confection of opium to mix ; divide into 10 pills. Dose. 1 at bedtime.—2. Guaiacum 10 grs. ; emet¬ ic tartar and opium, of each 1 gr.; simple sirup to mix ; divide into 3 pills. Dose. 1 or 2.—3. Camphor and antimouial powder, of each 3ss ; opium 10 grs. ; aromatic confection q. s. to mix ; divide into 12 pills. Dose. 1 pill.—4. Powdered guaiacum 10 grs. ; compound powder of ipecacu¬ anha 5 grs. ; confection of roses to mix ; for a dose. All the above are taken as diaphoretics in inflammatory affections. PILLS, DINNER. Prep. 1. ( Lady Cres- P’gny's Pills. Lady Webster's Pills. Grains de vie. Grains de mesue. Stomachic Pills. Pil. Aloes cum mastiche.) Aloes 3vj ; mastich and red roses, of each 3ij; sirup of wormwood to mix ; divide into 3-gr. pills. They produce a bulky and copious evacuation.—2. Substitute rhubarb for the roses in the last.—3. (Pil. stomachics mesues. Pil. dicta antecibum, P. Cod.) Aloes 3vj ; extract of bark 3iij; cinnamon 3j ; sirup of wormwood to mix. Dose. Of either of the above 5 grs., 1 hour before dinner, to promote the appetite ; as a purge, 10 to 15 grs. PILLS, DIURETIC. Prep. (Thomson.)— a. Powdered digitalis 12 grs.; calomel and opium, of each 4 grs.; confection of roses q. s. for 12 pills.— b. Mercurial pill 3j; powdered squills 9j; confec¬ tion of roses q. s. for 20 pills. Dose. 1 of either of the above twice a day in dropsy. PILLS, DIXON’S ANTIBILIOUS. Prep. Aloes, scaminony, rhubarb, and a little tartar emetic, beat up with sirup. PILLS, EXPECTORANT. Prep— 1. Myrrh 3iss; powdered squills 3ss; extract of henbane Sij ; sirup q. s.; divide into 30 pills. Dose. 2 night and morning.—2. (Thomson.) Powdered squills and extract of hemlock, of each oss; ammoniacum 3iss; divide into 30 pills. Dose. 2 twice a day. In chronic coughs, asthma, &c. PILLS, FAMILY. Syn. Aloe Pills. An- Tibilious do. Aloe Rosata. Prep. Socotr.ue I or hepatic aloes 4 oz.; juice of roses 1 pint; dis¬ solve by heat, strain through a piece of coarse flannel, evaporate, and form into pills. Purgative, in doses of 5 to 15 grs. PILLS, FOTH ERG ILL’S. Aloes, scammo- ny, colocynth, and diaphoretic antimony. PILLS, FOXGLOVE AND SQUILLS. Syn. Pil. Digitalis et Scill.e. Prep. (P. E.) Pow¬ dered foxglove and squills, of each 1 part; aro¬ matic electuary (P. E.) 2 parts ; conserve of red roses q. s.; divide into 4-gr. pills. A valuable diuretic in dropsies. Dose. 1 to 2 pills. PILLS, FULLER'S. Prep. Aloes 3ss ; sen- Tia and myrrh, of each 3j; asafoetida and galba- num, of each 10 grs.; saffron and mace, of each 5 grs. ; sulphate of iron Oij; sirup q. s. Dose. 5 to 20 grs.; as an antispasmodic and aperient. PILLS, GALBANUM, (COMPOUND.) Syn. Pil. Gummos.e. Pil. Galbani comp., (P. L. &, D.) Prep. (P. L.) Galbanum Jj; myrrh and sagape- num, of each ^iss ; asafoetida §ss ; sirup (treacle, P. D.) q. s.; beat to a mass. Stimulant and an¬ tispasmodic. Dose. 10 to 20 grs.; in hysteria, amenorrhoea, &c. PILLS, GAMBOGE. Syn. Pil. Cambogi.e, (P. E.) Pil. Cambogi.e comp. (P. L. & D.) For- dyce’s Pills. Prep. (P. L.) Gamboge 3j ; aloes 3iss ; ginger 3ss ; Castile soap 3ij ; beat to a mass. An active cathartic. Dose. 10 to 15 grs. in ob¬ stinate constipation. PILLS, HEMLOCK, (COMPOUND.) Syn. Pil. Conii comp. Prep. (P. L.) Extract of hem¬ lock 3v ; ipecacuanha 3j ; mix. Antispasmodic, expectorant, and narcotic. Dose. 5 to 10 grs. twice or thrice a day, in spasmodic coughs, bron¬ chitis, incipient consumption, &c. PILLS, HOFFMAN’S, (MAJOR.) Syn. Pil. IIydrargyri Bichloride Pil. Hoffmanii Majorf.s. Prep. (Paris.) Corrosive sublimate and muriate of ammonia, of each 5 grs.; water f 3ss ; triturate till dissolved, add honey 3ss, liquor¬ ice powder 3vj ; mix, and divide into 40 pills. Each pill contains J gr. of corrosive sublimate. PILLS, HOOPER’S. Prep. Sulphate of iron, and water, of each 8 oz.; dissolve, add Barbadoes aloes 2J lbs.; white canella 6 oz.; myrrh 2 oz.; opopanax J oz.; make a mass ; divide each drachm into 18 pills, and put 40 into each box. PILLS, HYDRAGOGUE. Syn. Boxtius’ Pills. Pil. Hydragog.e. Prep. (P. Cod.) Aloes, gamboge, and ammoniacum, of each 3j > vinegar 3vj ; dissolve, strain, evaporate, and divide into 4 gr. pills. Strongly cathartic. Used in dropsy. PILLS, IODIDE OF MERCURY. Syn. Pil. IIydrargyri Iodidi. Prep. Protiodide of mercury, and ginger, of each 3j ; confection ot hips 3iij ; mix. Dose. 5 to 15 grs., in scrofula, k/C. PILLS, IPECACUANHA, (COMPOUND.) ?yn. Pil. Ipecacuanha; comp., (P- L.) Pil. Ipe- :ac. f.t Opii, (P. E.) Prep. (P- L.) Compound •owder of ipecacuanha 3iij ; powdered squills and irnmoniacutn, of each 3j; mucilage q. s. to mix. Narcotic, sudorific, and expectorant. Dose . o to 5 grs., in chronic coughs, asthma See. PILLS, JAMES’S ANALEPTIC. Prep. Intimonial powder, guaiacum, und pills of aloes nd mvrrh, equal parts ; sirup q. s.; mix, and di- ide into 4-gr. pills. A diaphoretic purgative. PIL 476 PIL PILLS, IRON, (COMPOUND.) Syn. Fe¬ male Pills. Pil. Ferri comp., (P. L.) Pil. Ferri Carbonatjs, (P. E.) Pil Ferri cum Myrriia. Prep. —1. (P. L.) Myrrh 3ij; carbon¬ ate of soda 3j; triturate, add suiphate of iron 3j ; again triturate, then add treacle 3j; and beat to¬ gether in a warm mortar.—2. (P. E.) Saccharine carbonate of iron 4 parts ; conserve of red roses 1 part; mix, and divide into 5-gr. pills. Both the above are mild chalybeate tonics. Dose. 10 to 20 grs. PILLS, IRON, (SULPHATE.) Syr>. Pil. Ferri Sulpiiatis. Prep. (P. E.) Dried sulphate of iron 2 parts ; extract of dandelion 5 parts ; con¬ serve of red roses 2 parts ; liquorice powder 3 parts ; mix, and divide into 5-gr. pills. Tonic. Dose. 1 to 3 pills. PILLS, KEYSER’S. Prep. Acetate of mer¬ cury 12 grs. ; manna 3iss ; starch 6 grs. ; mucil¬ age of gum tragacanth to mix; divide into 6-gr. pills. Alterative. Dose. 2 night and morning, gradually increased, in syphilis, &c. FILLS, KITCHENER'S. Syn. Pil. Rhei et Cae,ui. Kitchener’s Peristaltic Persuaders. Prep. Turkey rhubarb 3ij ; sirup 5j ; oil of cara¬ way 10 drops ; mix, and divide into 40 pills. Sto¬ machic, aperient. Dose. 3 to 6. PILLS, LOCKYER’S. Prep. Panacea of antimony 10 grs.; white sugar §j ; mucilage to mix ; divide into 100 pills. Cathartic and emetic. Dose. 1 to 3 pills. PILLS, MERCURIAL. I. {Blue Pill. Pil. Carulecc. Pil. Hydrargyri, P. L. E. and D. Pil. Mercuriales, P. L. 1745.) Prep. (P. L.) Mer¬ cury 3ij ; confection of red roses 3iij ; triturate till the globules are perfectly extinguished, then add liquorice powder, 3j, and beat into a pill mass. The Edinburgh and Dublin forms are similar ; the former orders it to be divided into 5-gr. pills. *** This pill, if well prepared, presents no globules of mercury when moderately rubbed on a piece of white paper, but immediately communicates a white stain to gold. It should possess considerable density, and have a dark blue or slate color. It should contain J mercury, which may be ascer¬ tained from its sp. gr., or more exactly by an assay for the metal. (See Sevum.) Dose. As an altera¬ tive, 1 to 3 grs., combined with opium ; as a pur¬ gative, 5 to 15 grs. A blue-pill over night, and a black draught in the morning, is a popular remedy in bilious complaints. (Soo Abernetiiy Medi¬ cine.) II. (Collier.) Mercury and sesquioxide of iron, of each oj; confection of red roses 3iij ; triturate as before. This has been proposed as an excellent substitute for the common mercurial pill. The addition ofonlv a few grs. of the above oxide of iron to 1 oz. of conserve, renders it capable of rap¬ idly killing a large quantity of mercury. III. (Iyson.) Blue oxide of mercury (prepared by decomposing calomel with liquor of potassa, to which a little liquor of ammonia has been added) Dij; confection of roses 3vj ; powdered chamomiles 3j; mix. Also proposed as a substitute for the College pill. (Pharm. Jour.) IV. Stearine 5j ; rub in a warm mortar till it assumes the consistence of thick cream, then add mercury 3iv ; rub till “ killed,” and further add confection of roses and wheat flour, of each 3iij ; powdered gum 3j. (Pharm. Jour.) Another pro¬ posed substitute for the College pill. V. {Pil. Hy dr argyroses,, P. Cod.) Mercury and honey, of each 3vj ; triturate till the globules are extinguished, then add aloes 3vj ; rhubarb 3iij; scammony 3ij ; black pepper 3j ; make a pill mass. Contains ^ mercury. Alterative and aperient Dose. 5 to 10 grains. Bclloste’s, Barberousse’s, and Morelot's pills, and the Pil. Hydrargyri laxantes, (P. E. 1744,) and the Pil. Mercuriales, (P. L. 1746,) are similar. PILLS, MORRISON’S. Prep.— 1. {Morri¬ son’s Pills, No. 1.) Aloes and cream of tartar, equal parts ; mucilage q. s. to form a pill mass.— 2. {Morrison’s Pills, No. 2.) Gamboge 3ij; aloes 3iij ; colocynth 3j ; cream of tartar 3iv ; sirup to mix. Both the above are purgative; the latter strongly so. Dose of either, 5 to 15 grs. PILLS, NAPOLEON’S PECTORAL. Prep. Ipecacuanha 30 grs. ; powdered squills and am- moniacum, of each 40 grs. ; mucilage to mix ; di¬ vide into 24 pills. It is said that the above was a favorite remedy with the late emperor of France for difficulty of breathing, bronchitis, and various affections of the organs of respiration. Dose. 2 pills night and morning. PILLS, OPIUM. Syn. Night Pills. Ano¬ dyne do. Otiate do. Pil. Opii sive Thebaic.®, (P. E.) Opium and conserve of red roses, of each 1 part; sulphate of potash 3 parts ; mix, and di¬ vide into 5-gr. pills. Dose. 1 or 2 pills, as an anodyne or soporific. Each pill contains 1 gr. of opium. PILLS, OPIUM AND SOAP. Syn. Com¬ pound Soap Pills. Laudanum, (P. L. 1720.) Pil. Saponace.®, (P. L. 1745.) P. Opii, (P. L. 1788.) P. Saponis cum Opio, (P. L. 1809, 1824, &, P. D.) Pi lula5 SAroNis composite, (P. L. 1836.) Prep. (P. L.) Powdered opium ^ss ; Castile soap ^ij » beat together. An excellent anodyne and sopo¬ rific. Dose. 3 to 10 grs. Contains one-fifth dry opium. PILLS, PECTORAL. Prep. (Haggart.) Powdered ipecacuanha, and squills, of each 3iv; acetate of morphia 16 grs. ; Castile soap ; mix, an$} divide into 192 pills. A most excellent pec¬ toral. Dose. 1 to 3, twice or thrice daily. PILLS, PETER'S. Prep. Aloes, jalap, scam¬ mony, and gamboge, of each 3ij; calomel 3j ; beat into a mass with rectified spirit of wine. A pow¬ erful cathartic. FILLS, RHUBARB. Syn. Pil. Rhaei. Prep. (P. E.) Powdered rhubarb 9 parts; acetate of potash 1 part; conserve of red roses 5 parts ; mix, and divide into 5-gr. pills. Stomachic ; purgative. Dose. 2 to 4 pills. PILLS, RHUBARB, (COMPOUND.) Syn. Pil. Riiei comp., (P. L. and E.) Prep. —1. (P. L.) Powdered rhubarb > powdered aloes 3vj ; pow¬ dered myrrh 3iv ; Castile soap 3j ; oil of caraway f3ss; sirup q. s. to make a pill mass.—2. (P. E. 1839.) Rhubarb 12 parts; aloes 9 parts; myrrh and soap, of each 6 parts ; confection of red roses | 5 parts ; oil of peppermint 1 part; mix, and di¬ vide into 5-gr. pills.—3. (P. E. 1817. Edinburgh Pills.) As the last, but beaten up with sirup of orange peel instead of conserve of roses. *#* All the above are tonic, stomachic, and mildly purga¬ tive. Dose. 10 to 20 grs. , PIL 477 PIN PILLS OF RHUBARB AND IRON. Syn. Pil. RiiiEi et Ferri. Prep. (P. E.) Dried sul¬ phate of iron 4 parts ; extract of rhubarb 10 parts ; conserve of roses 5 parts; divide into 5 gr. pills. Tonic ; stomachic. Dose. 2 to 4 pills. PILLS, RUDIUS’S. Prep. Colocynth pulp 3vj; agaric, black hellebore, and turpethum root, of each ; cinnamon, mace, and cloves, of each 9 ij ; rectified spirit %x ; digest 4 days, express the tincture, and evaporate to a proper consistence. Formerly esteemed as one of the most certain ca¬ thartics, in troublesome constipation. Dose. 5 to 30 grs. PILLS, SADILLOT’S FEBRIFUGE. Prep. Disulphate of quinine 12 grs. ; powdered opium 3 grs. ; confection of opium 10 grs., or q. s. for 12 pills. Dose. 1 pill every hour or two, in the inter¬ mission of an ague. PILLS, SAGAPENUM, (COMPOUND.) Syn. Pil. Sagapeni comp. Prep. (P. L.) Saga- penum ", aloes 3ss ; sirup of ginger q. s. Dose. 5 to 20 grs., as a stimulant purgative in dyspepsia, with flatulence. PILLS, SCOT’S. Prep. 1. Aloes 9 lbs.; jalap 3 lbs.; ginger £ lb.; oil of aniseed 1 oz.; treacle 21 oz.; mix.—2. Aloes 1 lb. ; colocynth 4 oz.; scammony and gamboge, of each 4 oz.; oil of aniseed 2 dr. ; mix with sirup, and divide into 5 gr. pills. A good purgative pill. PILLS, SCOT’S. ( Anderson's.) Prep. 1. (Pil. Andersonis, P, Cod.) Aloes and gamboge, of each 3vj; oil of aniseed 3j; sirup to mix.—2. Bar- badocs aloes 1 lb.; jalap 4 oz.; black hellebore 2 oz.; subcarbonate of potash 1 oz.; oil of aniseed 4 oz.; sirup q. s. The last is a good purge, but the first is the most powerful. PILLS, SPEEDIMAN’S. Prep. Aloes 1 lb.; myrrh, rhubarb, and extract of chamomile, of each 4 oz.; oil of chamomile 4 oz.; mix. An ex¬ cellent tonic and stomachic purge. PILLS, SQUILL. Syn. Pil. Scille, (P. E.) Pil. Scille Co.mp. (P. L. & D.) Prep. (P. L.) Powdered squills 3j; ginger and ammoniacum, of each 3ij; soap 3iij ; sirup q. s. ; mix. An excel¬ lent expectorant and diuretic. Dose. 5 to 20 grs., in coughs, clironic bronchial affections, &c. It soon spoils. PILLS, STARKEY’S. Prep. Extract of opium §iv; mineral bezoar and nutmeg, of each 3, to spread like a plas¬ ter.) Poultices are external applications used to promote suppuration, allay pain and inflammation, resolve tumors, &c. The following are the poul¬ tices of the pharmacopmias:— POULTICE, CHARCOAL. Syn. Cat. Car- bonis Ligni. Prep. (P. D.) Charcoal recently ignited and cooled in a close vessel, mixed with simple poultice. In fetid and gangrenous sores, frequently renewed. POULTICE, HEMLOCK. Syn. Cataplas- ma Conii. Prep. (P. L.) Extract of hemlock §ij; water 1 pint; dissolve and thicken with lin¬ seed meal. In painful nipples, cancer, glandular tumors, irritable sores, &c. POULTICE, LINSEED. Syn. Cat. Linl Prep. (P. L.) Linseed meal made into a stiff paste with water. Used to promote suppuration. A little oil should be added, and some smeared over the surface as well, to prevent its getting hard. *** For small gatherings, as of the finger, a little chewed bread and butter is an efficient and con¬ venient substitute. POULTICE, MUSTARD. Syn. Cat. Si- napis. Prep. (P. L.) Equal parts of flour of mustard and linseed meal, made into a poultice with hot vinegar. As a powerful counter-irritant, stimulant, and rubefacient; in low fevers, &c. It should not be left on long enough to raise a blister. POULTICE, YEAST. Syn. Cat. Fermenti. Prep. (P. L.) Flour lb. j ; yeast £ pint; mix and apply a gentle heat till they begin to swell. In gangrenous or foul ulcers, &c. POUNCE. Powdered gum sandarach. (For Liquid pounce see Indelible Ink.) POWDER, ALOES. The powdered Socotrine aloes of the shops is mostly a factitious article made by grinding together equal parts of Cape and hepatic aloes. (See Aloes.) POWDER, ALOES, (COMP.) Syn. Pulvib Aloes co.mpositus. Prep. (P. L.) Aloes jjjiss; guaiacum resin 5jj i compound cinnamon powder 3 ss; powder and mix. Purgative and sudorific. Dose. 10 to 20 grs. POWDER, ANTIMONIAL. Syn. Fever Powder. James’s do. Pulvjs Antimonii comp. j (P. L.) P. Antimonialis, (P. E. & D.) P. Jacobi. ! P. Febrifugus Jacobi. Prep. (P. L.) Sesqui- sulphuret of antimony lb. j ; hartshorn shavings lb. ij; powder, mix; throw them into a red-hot crucible, and stir constantly until vapor no longer arises ; cool, powder, put it into a crucible with a I perforated cover, and calcine at a red heat for 2 hours ; reduce the residue to fine powder. Dose. 3 to 8 or 10 grs. as a febrifuge and diaphoretic, in j fevers, rheumatic affections, and chronic skin diseases. It is a very uncertain and variable prep¬ aration. (Sec Antimonious Acid.) *** A fac- 1 titious article, made by adding 1 oz. of tartar emet¬ ic to 18 or 19 oz. of burnt hartshorn, is frequently sold in the shops for antimonial powder. POWDER, AROMATIC. Syn. IV lyvAro¬ maticus. Prep. (P. E.) 1 innamon, cardamom seeds, and ginger, equal parts; powder and mix. Aromatic and carminative. Dose. 10 to 30 grs. POWDER, ASARABACCA. Syn. Pulv. Asari Comp. Prep. (P. D.) Asarabacca leaves 7j ; lavender flowers 3j ; both dried; mix and powder. Used as an errhiue in headache and oph- Khahnia. (Nee Asarabacca Nxuif.) POW 486 POW POWDER, BASILIC. Syn. Royal Powder. Pulv. Basilicus. Prep. Scammony, calomel, cream of tartar, and cerussa antimonii, (antimonic acid.) equal parts ; powder and mix. The com¬ pound powder of scammony is now universally substituted. POWDER, CHALK, (COMPOUND.) Syn. Pulv. Cretai Comp., (P. L. E. &. D.) Prep. (P. L.) Prepared chalk lb. ss ; cinnamon §iv; tor- mentil and gum acacia, of each ^iij; long pepper §ss ; powder and mix. Aromatic, astringent, and antacid ; in atonic diarrhoea. Dose. 10 to 30 grs. *#* The following form is used by many whole¬ sale houses: prepared chalk 4 lbs.; powdered cassia 2 lbs.; do. calamus aromaticus f lb.; do. gum 1 ^ lbs.; long pepper £ lb.; mix. POWDER, CHALK, (WITH OPIUM.) Syn. Pulv. Cret.e Comp, cum Orio, (P. L. & D.) Pulv. Cretas Opiatus, (P. E.) Prep. I. (P. L.) Com¬ pound chalk powder §viss ; powdered opium 3iv ; mix.—2. ( Wholesale .) Compound chalk powder 21^ oz., (avoird.;) powdered opium 3iv, (troy;) mix. Dose. 10 to 30 grs. in diarrhoea. POWDER, CINNAMON, (COMPOUND.) Syn. Aromatic Powder. Pulv. Cinnamoni Comp. (P. L.) P. Aromaticus, (P. D.) Prep. (P. L.) Cinnamon §ij ; cardamoms §iss ; ginger ; long pepper ^ ss 5 powder and mix. Dose. 10 to 30 grs.; as an aromatic and carminative. *** In the powder of the shops cassia is almost universal¬ ly substituted for cinnamon. POWDER, COLOCYNTH, (PULP.) A fac¬ titious article is met with in trade, made by grind¬ ing bryony root 1 lb.; with colocynth seeds 3 lbs. ; adding a very small quantity of gamboge. POWDER, CRYSTAL. From quartz, like Powdered Glass. Used to make glass and as a dryer for paints. POW DER, CURRIE. Syn. Indian Currie Powder. Prep. 1. Coriander seeds and black pepper, of each 8 lbs. ; turmeric and cumin seeds, of each 4 lbs.; (all in powder,) mix. • * # * This receipt is employed by a wholesale house that does very largely in currie powder.—2. Coriander seeds H lb.; black pepper 3 oz.; cayenne do. 1 oz. ; turmeric and cumin seeds, of each ^ lb.; fenu¬ greek seed i oz.; mix.—3. To No. 1, add cayenne i lb. Used as a sauce and condiment. POWDER, FILTERING. Pure clay or ful¬ ler s earth, dried by a gentle heat, and ground to powder. Used to filter and bleach oils. (See Filtration.) POWDER, FLY. Prep. White arsenic 4 oz • white sugar 6 lbs.; rose pink 1 oz.; mix, and put 6 drs. in each paper. Used to kill flies. *** It is poisonous, and should be employed with great caution, especially where there are children POWDER, ESCHAROTIC. Syn. Pulv. Escharotica Arsenicalis. Poudre Caustique DU Freres Cosme ou de Rousselot. Prep. (Ik Cod.) Finely powdered cinnabar and dragon’s blood, of each 16 grs. ; do. arsenious acid 8 grs.; mix. Used to cauterize cancerous wounds, but should be applied with great caution, and only to a small surface. It is made into a paste with the saliva when used, and is hence called Arsenical Paste, (Pasta Arsenicalis.) POWDERS, GINGER BEER. Prep. Pow¬ dered white sugar 2 dr.; powdered ginger 5 grs.; carbonate of soda 26 grs.; mix, and wrap in blue paper ; tartaric acid 30 grs.; wrap in white paper. For use dissolve each separately in half a glass of water, mix, and drink while effervescing. POWDER, HAIR. Starch powdered and sifted very fine, and scented at pleasure. (See Poudre.) POWDERS, INK. Prep. Aleppo galls 3 lbs.; copperas (dry but not calcined) 1 lb.; gum arabic 6 oz.; white sugar 2 oz.; all in powder; mix. *** 1 pint of boiling water poured on 1^ or 2 oz., makes a pint of ink. POWDER, IPECACUANHA, (COM¬ POUND.) Syn. Dover’s Powder. Pulv. Do- veri. P. Ipecacuanhae Comp., (P. L. E. &. D.) i Prep. 1. (P. L.) Powdered ipecacuanha and hard opium, of each 3j ; do. sulphate of potash Jj j mix.—2. ( Wholesale .) Powdered ipecacuanha and opium, of each 1 lb.; do. sulphate of potash 8 lbs. ; mix. A powerful and valuable sudorific. Dose. 5 to 15 grs. ; in inflammatory affections, rheumatisms, colds, &c. POWDER, JALAP, (COMP.) Syn. Pulv. Jalapas Comp. (P. L. E. &. D.) Prep. (P. L.) Jalap jiij; cream of tartar ^vj ; ginger 3ij ; all in powder ; mix. Dose. 20 to 60 grs. as a purgative in habitual costiveness, dropsies, &c. POWDER, KINO, (COMP.) Syn. Pulv. Kino Comp. Prep. (P. L.) Kino 3xv; cinna¬ mon §ss; hard opium 3j ; powder and mix well. Dose. 5 to 20 grs. in diarrhoea, &c. POWDER, MERCURIAL. Syn. Quick¬ silver WITH CHALK. HYDRARGYRUM CUM CRETA, (P. L. E. & D.) Prep. I. (P. L.) Mercury 5'>j > prepared chalk ^v ; triturate till the globules dis¬ appear. Dose. 5 to 30 grs. as a mild mercurial. *** “ When pure, part is evaporated by heat; what remains is colorless, and totally soluble in acetic acid with effervescence ; this solution is not colored by sulphureted hydrogen. These sub¬ stances can scarcely be so diligently triturated that no globules shall be visible.” (P. L.) As common¬ ly met with, this powder contains too little mercu¬ ry. When properly prepared, it effervesces when digested in cold dilute acetic acid, and the dark undissolved portion when dried should be equal to about | of the weight of the powder employed ; it should also be totally dissipated by heat, without incandescence, and readily and entirely soluble in nitric acid; when examined by the microscope it should exhibit minute globules of mercury unmixed with foreign matter. The Dublin Ph. orders pre¬ cipitated chalk. II. (Tyson.) Calomel §iv; liquor of potassa f ^vj or q. s.; rub together, add liquor of ammonia jss, and again triturate ; decant the clear, well wash and gently dry the bluish powder, and mix it with twice its weight of prepared chalk. Stronger than the former. III. (Mercury with Magnesia, Hydrargyrum cum Magnesia, P. D.) Mercury and manna, of each 8 parts ; triturate together (adding enough water to make a paste) till the globules disappear, then add carbonate of magnesia 1 part, mix, and further add warm water 64 parts ; again well mix, and after repose decant the clear; repeat the washing with fresh water a second and third time, then add 3 parts more of carbonate of magnesia, mix well, and dry on bibulous paper. Uses and dose the same as of mercury and chalk. POW 487 POW IV. (Quicksilver and Sugar. Mercurias Sac- charatus.) Quicksilver and white sugar, of each ; oil of tansy 3ss ; triturate till the globules dis¬ appear. Dose. 3j, as a vermifuge. POWDER, PEARL, (COSMETIC.) Prep. Pure pearl white, ( trisnitrate of bismuth,) and French chalk scraped fine by Dutch rushes, equal parts , mix. Some add more French chalk. A skin cosmetic. This is preferable to pearl white alone, from being more adhesive. POWDER, PLATE. Prep. —1. Quicksilver with chalk 1 oz.; prepared chalk 7 oz.; mix.— 2. Polisher’s putty, and burnt hartshorn, of each 4 lb.; prepared chalk 1 lb. Used to clean and polish plate. POWDER, PLATE BOILING. Prep. Cream of tartar, common salt, and alum, equal parts ; mix. A little of this powder, added to the water in which plate is boiled, gives it a silvery whiteness. POWDER, PLUMMER’S. Syn. yEtiiiops Plummeri. Prep. Calomel, and sulphuret of an¬ timony, equal parts. Alterative. POWDER, PORTLAND, (DUKE OF.) Syn. Pulv. Ducis Portlands. Prep. Roots of gen¬ tian and birthwort ; tops and leaves of germander, ground pine, and lesser centaury, of each equal parts ; powder and mix. For gout. POWDER, RHUBARB, (COMP.) Syn. Gregory’s Powder. Pulv. Rii/ei Comt. Prep. (P. E.) Magnesia lb. j ; rhubarb ^iv ; ginger ^ij ; all in fine powder; mix, and preserve it in a cork¬ ed bottle. An excellent antacid, stomachic, and mild purgative. Dose. 20 to 30 grs. POWDER, SCAMMONY, (COMPOUND.) Syn. Basilic Powder. Royal do. Pulv. Ba- bilicub. P. Scammonii Comp., (P. L. E. and D.) Prep. 1. (P. L.) Scammony, and hard extract of jalap, of each ^ij; ginger 3jss ; powder and mix. Dose. 10 to 20 grs.—2. (P. E.) Scammony, and bitartratc of potash, equal parts; triturate together to a very fine powder. Dose. 15 to 30 grs Both are used as cathartics in worms, especially for children. POWDERS, SCENT. Prep. 1. Corianders, orris root, rose leaves, and calamus aromaticus, of each 4 oz.; lavender flowers 8 oz.; rhodium wood 1 dr. ; musk 20 grs.; mix, and reduce to coarse powder.—2. Corianders, orris, calamus aromaticus, and red roses, of each 1 oz.; lavender flowers 2 oz.; mace and cloves, of each 1 dr.; essential oil of almonds 10 drops ; mix as last.—3. As last, but substitute musk 3 grs. for oil of almonds. Used to fill scent bags, and for boxes, &c. POWDERS, SEIDLITZ. Prep. 1. Tartrate of soda 3ij ; carbonate of do. 3 ij ; mix, and put it in a blue paper ; tartaric acid 35 grs., to be put in white paper. For 4 pint of water, as ginger-beer powders. Laxative.—2. (In one bottle .) Tartrate of sod l 12 oz.; carbonate of do. 4 oz. ; tartaric acid 3 J oz. ; white sugar 1 lb.; all in fine powder ; dry each separately by a gentle heat, add essence of lemon 20 drops; mix well, pa-'s it through a sieve, and put it at once into clean dry bottles. Dose. A dessert-spoonful to a glass of water. POWDER, SENNA. ( Batlley's Green.) Sen¬ na leaves dried and heated till they turn yellow, then powdered along with (blue) charcoal, q. s. to give a green color. POWDER, SILVERING. Prep. 1. Silver dust (fine) 20 grs.; alum 30 grs.; cream of tartar, and common salt, of each 4 oz.; powder and mix. —2. Silver dust 1 oz.; common salt and sal am¬ moniac, of each 4 oz. ; corrosive sublimate 4 oz. ; mix as last. Used to silver copper previously well cleaned, by friction, adding a little water to form a paste. POWDERS, SODA. Syn. Effervescing Powders. Saline do. Aerated Soda do. Prep. Carbonate of soda 30 grs. in each blue paper ; tar¬ taric acid 25 grs. in each white paper ; dissolve each separately in 4 of a glass of water, mix, and drink immediately. A cooling, wholesome sum¬ mer beverage. *** Midgeley’s Soda Powders are made by adding § of a grain oftartarized anti¬ mony to each paper of acid. Refrigerant and dia¬ phoretic. POWDERS, SPRUCE BEER. As ginger- beer powders, substituting essence of spruce 3 or 4 drops, for the powdered ginger. POWDER, TIN. Syn. Tin Filings. Grain Tin. Pulvis Stanni, (P. E. and D.) Prep. 1. (P. E.) Melt tin in an iron vessel, pour it into an earthenware mortar heated a little above its melt¬ ing point, and triturate briskly as the metal cools, then sift the product and repeat the process.—2. Pour melted tin into a wooden box, the inside of which is rubbed with chalk, and shake violently till the metal is reduced to powder, then sift as be¬ fore. Dose. 2 to 4 drs., as a vermifuge. *** Pol¬ ishers’ putty, colored with ivory black, is frequently substituted for this powder, and hence arise the ill effects that sometimes follow its use. POWDERS, TOOTH. Prep. 1. Red bark, and Armenian bole, of each 1 oz.; powdered cin¬ namon, and bicarbonate of soda, of each 4 oz. ; oil of cinnamon 2 or 3 drops ; all in fine powder; mix. (Lancet.)—2. Substitute cassia for cinna¬ mon, and cream of tartar, carbonate of magnesia, or prepared chalk, for bicarbonate of soda.—3. ( Grosvenor's.) Roscpink 3 lbs.; orris powder 4 lb.; oyster shells 24 lbs.; oil of rhodium 25 drops ; as above.— i. (Asiatic dentifrice.) Prepared red coral 84 lbs.; Venetian red } lb.; ochre and pum¬ ice-stone, of each 14 lb.; China musk 30 grs. ; all in fine powder; mix.—5. (Hemet's dentifrice.) Cuttlefish bones C oz.; cream of tartar 1 oz.; or¬ ris root 4 oz.; as last.-- 6 . ( Ruspini's dentifrice.) Cuttlefish bones 8 oz.; roach alum and orris root, of each 1 oz.; cream of tartar 2 oz.; oil of rho¬ dium 6 drops ; as before. (See Cosmetics.) POWDER, TRAGACANTH, (COM POUND.) Syn . Pulv. Tragacanth.* Cour., (P. L. and E.) Prep. (P. L.) Tragacanth, gum arabic, and starch, of each ^iss ; white sugar §iij; powder and mix. Demulcent, and as a vehicle. POWDER, VERMIFUGE. Prep. 1. (Col¬ lier.) Powdered jalap and scammony, of each oj; cream of tartar 3ij ; Elhiop’s mineral oiij : mix. Dose. 10 to 20 grs., for children.—-2. (E. II.) Scummony and calomel, of each 3j ; rhubarb 3iij ; all in fine powder; mix. Dose 15 to 30 grs. or more. . „ . , POWDER, VIOLET. Prep. 1. Powdered starch 28 lbs.; do. orris root 1 lb.; essence of ber- Vainotte 4 oz. ; oil of rhodium 4 dr.; mix and pass through a sieve.—2. Powdered starch scented with a little bergainotte. Used as a dusting powder in excoriations, and for children. PRA 483 PRI POWDER, WARWICK, (EARL OF.) Syn. Pulv. Comitis Warwicensis. Prep. Scammony 4 oz. ; diaphoretic antimony 2 oz.; cream of tar¬ tar 1 oz. ; all in fine powder; mix. POX, CHICKEN. Syn. Waterpox. Vari¬ cella. (Dim. of Variola.) An eruptive skin disease, consisting of smooth vesicles of various sizes, which afterwards become white and straw colored, and about the fourth day break and scale off. In hot weather the discharge sometimes be¬ comes purulent, and at others the eruption is at¬ tended with considerable fever. The treatment consists in the adoption of a light vegetable diet, and in the administration of mild aperients and. cooling drinks. POX, COW. Syn. Vaccinia. Variola Vac¬ cina. This disease was proposed as a substitute and preventive of smallpox, by Dr. Jenner in 1798. The success which has followed its artificial pro¬ duction has nearly led to the extinction of small¬ pox in England. The process of vaccination is similar to that of inoculation for the smallpox, be¬ fore noticed. About the third day the puncture usually becomes red and elevated, and continues to enlarge and become vesicular, until at about the 8th or 9th day, it is at its height, and the vesicle is surrounded with a florid areola. About the elev¬ enth or twelfth day these symptoms decline ; the centre of the pustule becomes brown, and a dark scale gradually, forms and separates, leaving the arm as heretofore. This disease seldom requires medical treatment; but should febrile symptoms come on, an aperient may be given. rOX, SMALL. Syn. Variola. (From va- rius, changing color, because of its action on the skin.) This disease comes on with the usual symp¬ toms of inflammatory fever. About the third day, red spots, resembling flea bites, make their appear¬ ance on the face and head, and gradually extend over the whole body. About the fifth day small circular vesicles, depressed in the centre, surround¬ ed by an areola, and containing a colorless fluid, begin to form, when the feverish symptoms abate ; about the sixth day the throat becomes sore ; about the eighth day the face is swollen, and about the eleventh day the pustules acquire the size of a pea, and cease to enlarge, the matter which they con¬ tain becomes opaque and yellow, a dark central spot forms on each, the swelling of the face sub¬ sides, and secondary symptoms of fever come on ; the pustules become rough, break and scab over, and a dark spot remains for some days, often fol¬ lowed by permanent indentation. At the end of the sixteenth or eighteenth day, the symptoms usually disappear. In the confluent smallpox, the pustules coalesce, the eruption is irregular in its progress, and the inflammatory symptoms are more severe. The treatment of ordinary cases of small¬ pox resembles that mentioned above for chicken- pox. When great irritability exists, small doses of morphia, opium, or camphor, may bo administered, and obstinate vomiting arrested by effervescincr sa¬ line draughts. The application on the third’day ol a mask formed of thick muslin, covered with mercurial ointment, and having hdles cut out for the nostrils, eyes, and mouth, will effectually pre¬ vent “ pitting.” (Dr. Stewardson.) Gold leaf is also applied for the same purpose. PRADIER’S CATAPLASM. Prep. Balm of Mecca 3vj ; rectified spirit of wine ^xvj; dis¬ solve ; red cinchona bark, sarsaparilla, and sage, of each f j; saffron §ss; rectified spirit of wine §xxxij; digest for 48 hours, filter, mix the two li¬ quors, and add twice their weight of lime water. In gout, f^ij sprinkled on the surface of a hot linseed- meal poultice sufficiently large to surround the af¬ fected part. *** The Emperor Napoleon gave ,£2500 for this receipt. PRECIPITATE, GREEN. Syn. Mercu- rius Pr.ecipitatus Viridis. Lacerta Viridis. Prep. Quicksilver ; nitric acidf^iss; dissolve; copper jj; nitric acid f ; water f ^iss ; dissolve ; mix the solutions, evaporate to dryness, and cal¬ cine till red fumes cease to arise. Caustic. PRECIPITATE, WHITE. Syn. Cosmetic Mercury. Ammoniated Mercury. Muriate op Ammonia and Mercury. Ammoniated Submuri¬ ate of Mercury. Ammoniacal Oxychloruret of do. Ciiloramide of do. Ciiloro-amidide op do. Mf.rcurius Praecipitatus Albus, (P. L. 1745.) Calx IIydrargyri Alba, (P. L. 1788.) Hydrargyrus Praecipitatus Albus, (P. L. 1809.) Hydrargyrum Prvecipitatum Album, (P. L. 1824, & P. E.) IIydrargyri Ammonio Chloridum, (P. L. 1836.) IIydrargyri Submurias Ammoniatum, (P. D.) Prep. I. (P. L.) Bichloride of mercury §vj ; distilled water 3 quarts; dissolve, and add liquor of ammonia f^viij ; wash and dry the pre¬ cipitate. II. Corrosive sublimate and sal ammoniac, of each jvij; dissolvo in water 3 quarts, and precipi¬ tate with liquor of potassa. Some use only 4 oz. of sal ammoniac. Remarks. A white, inodorous solid or powder, insoluble in alcohol, partially soluble in boiling wa¬ ter, and wholly dissolved by sulphuric, nitric, and muriatic acids, without effervescence. It is “ to¬ tally dissipated by heat. Digested with acetic acid, it yields no yellow or blue precipitate with iodide of potassium. Its powder triturated with lime wa¬ ter does not become black. When heated with so¬ lution of potash it exhales ammonia, and assumes a yellow color.” (P. L.) Used to mako an oint¬ ment, in various skin diseases, &c. PRESERVES AND PRESERVING. (See Fruits, Jellies, Jams, Marmalades, Conserves, &,c.) PRINTING INK. Syn. Encre d’Imprimerie, ( Fr .) Buchdruckerfarbe, (Gcr.) Prep .—1. The varnish. 10 or 12 gallons of linseed oil are set over the fire in an iron pot, capable of contain¬ ing at least as much more, to allow of its swelling up without running over. When it boils it is kept stirred with an iron ladle, and if it does not take fire of itself soon after the smoke begins to rise, it is kindled by means of a piece of burning paper, stuck in the cleft end of a long stick. The pot is then shortly afterwards removed from the fire, and the oil is suffered to burn for about half an hour, or till a sample of the varnish cooled upon a pallet knife, may be drawn into strings of about half an inch long, between the fingers. The flame is now ex¬ tinguished by the application of a closely-fitting tin cover, and as soon as the froth of the ebullition has subsided, black ros : n is added, in the proportion of 6 lbs. to every 6 quarts of oil thus treated; the mixture is next stirred until the rosin is dissolved, when lij lbs. of brown soap, cut into slices, is fur- PRO 489 PRU ther added, ( cautiously ,) and the ingredients are again stirred with the spatula until united, the pot being once more placed over the fire to promote the combination. When this is effected, the var¬ nish is removed from the heat, and after thorough stirring, covered over and set aside. *** It is ne¬ cessary to prepare two kinds of this varnish, vary¬ ing in consistence, from more or less boiling, to be occasionally mixed together as circumstances may require ; that which answers well in hot weather being too thick in cold, and vice versa. Large characters also require a thinner ink than small ones. A good varnish may be drawn into threads like glue, and is very thick and tenacious. The oil loses from 10 to 13§ by boiling.— 2. Making the Ink. a. (Black.) Finely-powdered indigo and Prussian blue, of each 2£ oz.; best mineral lamp¬ black 4 lbs. ; do. vegetable lampblack 3£ lbs. ; put them into any suitable vessel, and mix in gradually the warm varnish. The mixture must now be submitted to careful grinding, either in a mill or with a slab and muller. On the large scale steam power is employed for this purpose.— b. (Ah ex¬ temporaneous superfine ink.) Balsam of copaiba (pure) 9 oz.; lampblack 3 oz. ; indigo and Prus¬ sian blue, of each 5 dr. ; Indian red | oz. ; yellow soap (dry) 3 oz.; grind to an impalpable smooth¬ ness. Canada balsam may be substituted for bal¬ sam of copaiba where the smell of the latter is ob¬ jectionable, but it dries quicker. Remarks. Old linseed oil is preferable to new. Yellow rosin soap is preferred for black and dark colored inks, and white curd soap for light ones. Vegetable lampblack takes the most varnish. The addition of indigo and Prussian blue is to correct the brown color of the black. The Indian red is added to increase the body and richness of the co¬ lor. Some persons find much trouble in grinding up the indigo, from its running into a mass and clogging the mill ; but this may be avoided by mixing it as above, or by first grinding it with a sufficient quantity of Canada balsam or copaiba, and using a proportionate quantity of varnish, and that of a little thicker consistence. The French employ nut oil instead of linseed. Mr. Savage ob¬ tained the large medal of the Society of Arts for his black ink made as above. It is unrivalled. %* Colored inks are made in a similar way. The pigments used are—Carmine, lakes, vermilion, chrome red, red lead, orange red, Indian red, \ e- netian red, orange chrome, chrome yellow, burnt terra di sienna, gall stone, Roman ochre, yellow do., verdigris, Scheele’s green, Schweinfurth’s do., blues and yellows mixed for greens, indigo, Prus¬ sian blue, Antwerp do., cobalt do., charcoal do., lustre, umber,sepia, &c. Ac. (See Savage’s Prep¬ aration of Printing Ink,” and the “ Encyclo¬ pedia Britannica.”) PRINTS, ACKERMAN'S LIQUOR FOR. Prep. Best pale glue and white curd soap, of each 4 oz.; hot water 3 pints ; dissolve, then add pow¬ dered alum 2 oz. Used to size prints and pictures before coloring them. PROMETHEANS. Prep. Chlorate of potash and loaf sugar, equal parts; vermilion to color, powder each separately, mix, and make asti paste with a weak solution ot gum arabic. 1 his paste is divided into small pieces. A number of small oval glass beads are now made from a small 62 thin glass tube by means of a candle, one end of which is closed while soft. These are dipped while still hot into sulphuric acid, and the open end is then closed by having the flame directed upon it by a blowpipe. A slip of paper 2 inches long and 1 wide is next taken, and one of the corners cut off. A little gum arabic is applied, and the paper is rolled into a small cylinder, leaving a hollow at the gummed end. Into this hollow, one of the glass beads, surrounded with a little of the red mix¬ ture, is then gently squeezed with the fingers, and finished off by smoothing the external surface with the finger moistened with gum water. The whole is now dried. Used to procure a light. The bead containing the oil of vitriol at the loaded end is broken by a smart blow, and on coming into con¬ tact with the chlorate mixture, causes it to burst into flame. *** The bead and red paste together should not be larger than a barley corn. (See Chlorate Matches.) PROTEINE, (from npurtvio, I take the first place, because it is the original matter from which albumen, caseine, and fibrine are derived.) A compound of carbon, hydrogen, nitrogen, and oxy¬ gen, discovered by Mulder. It is obtained when albumen, caseine, or fibrine is dissolved in moder¬ ately strong liquor of potassa, the solution heated for some time to 120°, and acetic acid added ; a gelatinous precipitate forms, which, after being washed and dried, is proteine. It is insoluble in water and alcohol. With sulphuric acid it forms sulphoproteic acid, and with chlorine, chloropro- teic acid. When digested in nitric acid xantho¬ proteic acid is formed along with ammonia and oxalic acid. *#* Proteine is produced by vegeta¬ bles alone, and cannot be formed by animals, al¬ though the animal organism possesses the power of converting one modification of proteine into an¬ other, fibrine into albumen, or vice versa, or both into caseine. Vegetable albumen, caseine, and fibrine, are therefore the only sources of proteine for ani¬ mal life, and consequently of nutrition, strictly so called, or the growth in mass of the body. (Lio- big, Animal Chem. p. 106.) PRUSSIAN BLUE. Syn. Berlin Blue. Prussiate of Iron. Ff.rro-prussiate of do. CVANURET OF DO. Ff.RRO-CYANIDE OF DO. PeR- cyanide OF DO. Sesquiferrocyanide of do. Cyanure ferroso-ferrique, (Berzelius.) Eisen- BLAUStlURES eisenoxyd ; Berlinerbl.au, (Crer.) Bleu de Prusse ; Prussiate de Fer, ( Fr .) Fer- RI PERCYANIDUM, (P- L.) Do. Lya.NURETUM, (1 ■ D.) Do. ferro-sksquicyanidum. Prep. I. I re- cipitate the crude but clear solution of prussiate of potash ( blood lye) by a mixed solution of 2 parts of alum, and 1 part of green sulphate of iron. The dingy green precipitate that falls, gradually becomes blue by absorption of atmospheric oxy - gen, which is promoted by exposure and agitation of the liquor. As soon as it has acquired its full color, the whole must be allowed to repose, the clear portion decanted, and the sediment repeated¬ ly washed with water, drained, and dried, at hrst in a stove, but afterwards on cnalk stones. II. Partly saturate the free alkali m the crude lye, with dilute sulphuric acid, before precipitation Very superior. ... . III. Repeatedly digest and wash the precipitate obtained by either of the above processes, in very PRU 490 PRU dilute muriatic acid, and then in pure water; drain and dry. Superior. IV. ( Paris Blue.) Neutralize the solution of prussiate of potash above, with dilute sulphuric acid, and precipitate with a solution of any persalt of iron, (as the persulphate, nitrate, sesquichloride, or peracetate ;) well wash, and dry the precipi¬ tate. A very rich and intense color. V. (Hochstatter.) Crystallized prussiate of pot¬ ash and green vitriol, of eacli 6 parts; dissolve each separately in water 15 parts; then add oil of vitriol 1 part; fuming muriatic acid 24 parts; agitate well. After some hours, treat the whole with chloride of lime 1 part, dissolved in water 80 parts, and strained, observing to stop the addition of the latter solution as soon as an effervescence from the escape of chlorine gas is observed ; after standing some hours, thoroughly wash the precip¬ itate, and dry it; or, instead of the above, at once wash the precipitate in dilute nitric acid, till it ac¬ quires a deep-blue color. Product. Of the finest quality. Remarks. The object of employing alum is to prevent or lessen the precipitation of oxide of iron by the free alkali in Jthe blood lye, but a portion of alumina is in consequence thrown down with the blue, and tends to render it paler, and increase the product. The same purpose is effected by neutralizing the alkali with dilute sulphuric acid, and omitting the alum from the precipitating solu¬ tion ; but in this case, if green copperas is em¬ ployed, it will be necessary to treat it with very dilute muriatic acid, to remove the excess of per¬ oxide of iron, before the precipitate acquires its full richness of color. The quantity of alum em¬ ployed may be varied according to the shades of the intended blue. The quality of Prussian blue may be estimated by its color, and by the quanti¬ ty of potash or soda required to destroy its blue color. If it effervesces with acids, it contains chalk ; and if it forms a paste with boiling water, it is adulterated with starch. It is pure, if, “ af¬ ter being boiled with dilute muriatic acid, ammo¬ nia throws down nothing from the filtered liquid.” (P. L.) It has been occasionally used in medi¬ cine, but is principally employed as a pigment. It is purgative, and not poisonous. *** Prussian blue is distinguished from indigo by exhibiting a coppery tint when broken, but which is removed by rubbing with the nail. ' PRUSSIATE OF POTASH. Syn. Ferro- prussiate of Potash. Triple do. do. Ferru- RETED HvDROCYANATE OF DO. FeRROCYANATE OF DO. FerROCYANIDE OF PoTASSTUM. Cl'ANURE FER- roso-potassique, (Berzelius.) Ferrocyanure de Potassium; Prussiate jaune de Potasse, ( Fr .) Kalium eisencyanur ; Cyaneisen Kalium, ( Ger.) Potassii ferrocyanidum, (P. L. &, E.) Prep. I. Dried blood, horns, or hoofs, 5 parts ; good pearl- ash 2 parts ; both reduced to coarse powder, mix, and inject into an egg-shaped iron pot in a state of moderate ignition ; stir well with an iron spatu¬ la, so as to prevent it running together, and con¬ tinue the calcination till fetid vapors cease to be evolved. During the latter part of the process, the pots should remain covered, and only occasion¬ ally stirred. The calcination is known to be fin¬ ished when flame is no longer seen on stirring the mixture. When this is the case, remove the pasty mass with an iron ladle, and when cold, dissolve it in water; filter or defecate, and evaporate, that crystals may form on cooling ; redissolve in hot water, and cool very slowly, when large and beau¬ tiful yellow crystals will be deposited. *** The greaves obtained from the tallow-chandlers are employed as an economical substitute for horns or blood, by one of the largest Scotch manufactur¬ ers ; but blood is the best where it can be pro¬ cured, and after that, horns and hoofs. II. (L. Thompson.) Potash or pearlash, and coke, cinders, or coal, of each 10 parts ; iron turn¬ ings 5 parts ; all in coarse powder; mix, and ex¬ pose for half an hour to a full red heat in an open crucible, stirring occasionally till small jets of pur¬ ple flame are no longer seen, then cool, dissolve out the soluble matter, and proceed as above. If this solution be precipitated by sulphate of iron, and the precipitate brightened by muriatic acid, as before described, 25§ of the weight of the pure potash employed, will be obtained in Prussian blue. III. (Pure.) Fuse effloresced commercial prus¬ siate of potash in a glass vessel, dissolve in water, neutralize with acetic acid, precipitate with strong alcohol, wash the precipitate with a little weak al¬ cohol, redissolve in water, and crystallize. Remarks. The yellow prussiate of potash is chiefly used in dyeing and calico printing, and in chemistry, as a test and a source of prussic acid. When pure, it is totally dissolved by water; loses 12-6§ of its weight by a gentle heat; scarcely, if at all, alters the color of turmeric ; is precipitated deep blue by the sesquisalts of iron, and white by zinc; its ashes dissolved by muriatic acid, are again thrown down by ammonia; it yields 18-7§ of sesquioxide of iron. (P. L.) *#* Ferrocya- nide of Iron precipitates solutions of antimony, bismuth, protoxide of mercury, and zinc, white— Cadmium, pale yellowish white— Protoxide of ce¬ rium, white, soluble in acids —Protoxide of copper, white, changing to red —Protoxide of iron, white, rapidly turning blue— Lead, white, with a pale yellowish cast— Protoxide of manganese, white, rapidly passing into peach or blood-red— Peroxide of mercury, white, turning blue— Oxide of nickel, white, turning green— Silver, white, turning brown in the light— Protoxide of tin, white, (gelatinous) Cobalt, green, turning reddish gray— Peroxide of copper, brown-red— Peroxide of iron, dark blue— 1 Deutoxide of manganese, greenish gray— Molyb¬ denum, dark brown— Protoxide of palladium, green, (gelatinous)— Tantalum, burnt yellow— Peroxide of tin, yellow, (gelatinous)— Uranium, reddish brown. t|t Red Prussiate of Potash (ferrideyanide of potassium) is distinguished by precipitating solutions of bismuth, (pale,) cad¬ mium, peroxide of mercury, and zinc, (deep,) of a yellow color— Protoxide of mercury — Cobalt, (dark)— Protoxide of copper, molybdenum, silver, and uranium, reddish brown— Peroxide of copper, greenish yellow— Protoxide of iron, blue— Man¬ ganese, brown— Nickel, yellowish and green— and protoxide of tin, white. It does not affect so¬ lutions of peroxide of iron. PRUSSIC ACID. Hydrocyanic Acid. Aci- dum hydrocyanicum. Prep. I. Anhydrous, a. (Liebig.) Pure crystallized ferrocyanide of potas¬ sium 15 parts ; water and sulphuric acid, of each PRU 491 PRU 9 parts; distil in a glass retort into a well-cooled receiver, containing chloride of calcium in coarse fragments, 5 parts, stop the process as soon as the chloride in the receiver is perfectly covered by the distilled fluid, and decant the acid into a bottle furnished with a good stopper. Keep it in the dark, with the bottle inverted, b. (Gay-Lussac.) Treat bicyanide of mercury with strong hydro¬ chloric acid, and pass the vapor first over carbon¬ ate of lime, and then over chloride of calcium. II. Dilute, a . (Acidum Hydrocyanicum di- lutum.) Sulphuric acid §iss; water f^iv; mix in a glass retort, cool, add ferrocyanide of potas¬ sium ^ij; dissolved in water ^ pint, and distil fjvj into a well-cooled receiver, containing f^viij of water ; lastly, add f^vj of water more, or as much as may be sufficient, so that a solution of 12 - 7 grs. of nitrate of silver may be accurately saturated by 100 grs. of the acid. Contains 2§ of real acid. b. (Everitt.) Cyanide of silver 48J grs.; distilled water f Jj ; mix, add 39£ grs. of muriatic acid, agitate, and decant the clear into another vial. (P. L.) Contains 2§ of pure acid. c. (P. D.) Bi¬ cyanide of mercury j muriatic acid f3vij ; wa¬ ter f^viij; distil f^viij. Sp. gr. 0-998. Contains l-6§ of pure acid. d. (Laming.) Cyanide of po¬ tassium 22 grs.; water f 3vj ; dissolve, add crys¬ tallized tartaric acid 50 grs., dissolved in rectified spirit f3iij ; shake well together, and decant the clear: f3j contains 1 gr. of pure acid. e. (P. E.) Similar to the P. L., but contains 3-23§ of pure acid. /. (Dr. Clark.) Tartaric acid 1 part; wa¬ ter 40 parts; dissolve, add 2§ parts of pure cya¬ nide of potassium, agitate, and decant. Contains 3$ of pure acid, and a little bitartrate of potash. g. (Majendie.) Pure anhydrous acid f^j; water f^vj, (or 1 to 8£ by weight.) Contains 12§ of pure acid, or 6 times as strong as that of the P. L. h. (Winckler.) Powdered crystals of prus- siate of potash (pure) 120 grs.; solution of pure phosphoric acid (sp. gr. 1-25) 240 grs.; alcohol of 80g, 480 grs.; mix in a retort connected with a receiver containing 120 grs. of rectified spirit of wine, infuse for 24 hours, with occasional agita¬ tion, and then distil, adding to the distilled liquid sufficient alcohol to make it up to exactly 1J oz. Contains 2§ of pure acid. i. (Dr. R. D. Thomson.) Dilute sulphuric acid (P. L.) f3ij ; distilled water f3vj; mix, cool, add pure cyanide of lead 43-3G grs.; agitate well, and decant the clear. Con¬ tains 2§ of pure acid. k. (Scheele.) Prussian blue (pure) fij; red oxide of mercury § v j 5 distilled water f^vj; boil till the blue turns green, wash the sediment with hot water f^x; pour the liquid upon clean iron filings 3iij; add oil of vitriol 3j ; pour the liquid from the quicksilver that has sepa¬ rated, and distil ^th. The strength of the product varies. An acid of 4$ is usually sold under this name ; but the acid prepared as above is generally much stronger. Remarks. Pure anhydrous prussic acid is a most deadly poison ; 1 or 2 drops, either swallowed or applied to the skin, being sufficient to cause speedy death: even its vapor has a like effect. Dilute prussic acid has been taken with apparent advantage in chronic couglis, phthisis, and some other diseases. The dose of the acid (P. L.) may be from 2 to 5 minims 3 or 4 times a day, made into a mixture with water flavored with | gum or sirup. It is also used externally in some skin diseases. *** Prussic acid, even when dilute, is very liable to spontaneous decomposition, and this speedily occurs when it is exposed to the light To promote its preservation, it is usual to sur¬ round the bottles containing it with thick purple paper, and to keep them inverted in an obscure situation. The addition of a very small quantity of muriatic acid renders it much less liable to change, and is generally made by manufacturers for that purpose. But in testing the strength of such acid by nitrate of silver, it is necessary to deduct the weight of the chloride of silver from that of the mixed precipitate. The cyanide of silver is soluble in a concentrated solution of nitrate of silver, and also in boiling nitric acid ; but the chloride is insoluble in either of those menstrua. For estimating the strength of the commercial acid the following plan, proposed by Dr. Ure, will be found very exact and convenient, and may be used as a check to the above :—To 100 grains, or any other convenient quantity of the acid contained in a small vial, add in suc¬ cession, small quantities of the peroxide of mer¬ cury in fine powder, till it ceases to be dissolved on agitation. The weight of the red precipitate taken up being divided by four, gives a quotient representing the quantity of real prussic acid present. By weighing out beforehand, on a piece of paper or a watch-glass, 40 or 50 grains of the peroxide, the residual weight of it shows at once the quantity expended. The operation may be always completed in five minutes, for the red pre¬ cipitate dissolves as rapidly in the dilute prussic acid, with the aid of slight'agitation, as sugar dis¬ solves in water. Should the presence of muriatic acid be suspected, then the difference in the vola¬ tility of prussiate and muriate of ammonia may be had recourse to with advantage ; the former exhaling at a very gentle heat, the latter re¬ quiring a subliming temperature of about 300° F. After adding ammonia in slight excess to the prussic acid, if we evaporate to dryness at a heat of 212°, we may infer from the residuary sal ammoniac the quantity of muriatic acid present. Tests. —1. It is distinguished by a strong odor of bitter almonds.—2. Neutralized by potash, and tested with a solution of sulphate or tincture of iron, it gives a blue precipitate, or one turning blue on the addition of dilute sulphuric or muriatic acid_3. Nitrate of silver gives a white precipi¬ tate, soluble in boiling nitric acid.—1. Super¬ saturated with potash, it gives a greenish blue precipitate with sulphate of copper, which is turn¬ ed white by the cautious addition of muriatic acid. —5. Tincture of guaiacum gives a white precipitate, and when a few drops ot solution ol sulphate of copper are added, a blue color is pro¬ duced, which is heightened by adding alcohol. (Pagenstecher.)—6. In cases of poisoning, it the above tests cannot be applied, the contents ol the stomach may be introduced along with a little sulphuric acid into a retort, and distilled, and the reagents applied to the distilled liquor. Ant.— 1. Chlorine water, or solution of chloride of lime or soda, in doses of 2 or 3 spoonfuls diluted with water, frequently ; also apply it external!). 2. PUN 492 PUT Small quantities of ammonia water diluted with 10 or 12 parts of water ; also the fumes inhaled.—3. The joint administration of carbonate of potash and sulphate of iron. This has been lately very strong-1 y recommended. *** Cold affusion should be adopted in all cases, and is almost of itself a certain cure, if employed before the convulsive stage is over; and it is often successful even during the stage of insensibility and paralysis. (Herbst.) Artificial respiration should also be at¬ tempted. Unfortunately the poisonous action of prussic acid is so rapid that life is usually extinct before antidotes can be applied. PUFF PASTE. Take a quarter of a peck of flour, and rub into it a pound of butter very fine. Make it up into a light paste with cold water, just stiff enough to work well. Next lay it out about as thick as a crown-piece ; put a layer of butter all over, then sprinkle on a little flour, double it up, and roll it out again. Double and roll it with layers of butter three times or more, and it will be fit for use. By repeating this pro¬ cess 10 or 12 times, a very light paste will be formed. Bake in a moderately quick oven. PULVERIZATION OF SALTS. Many salts which are pulverized with difficulty, and do not dissolve in spirit of wine, are easily transform¬ ed into a fine powder, by agitating their concen¬ trated aqueous solution with a considerable quan¬ tity of spirit of wine; the disengaged fine crys¬ tallized powder may then be dried, and further divided by trituration. (Du Menil.) A large number of salts may also be reduced to coarse powder by keeping their solutions in a state of constant agitation during the evaporation. PUNCH. Prep. —1. Juice of 3 or 4 lemons ; yellow peel of 1 or 2 lemons ; lump sugar f lb.; boiling water 3£ pints ; infuse ^ an hour, strain, add porter £ pint; rum and brandy, of each f to 1 pint, (or either alone 1£ to 2 pints,) and add more warm water and sugar, if desired weaker or sweeter.—2. (Cold Punch.) Arrack, port wine, and water, of each 1 pint; juice of 4 lemons ; white sugar 1 lb. ; mix.—3. {Gin Punch.) Yel¬ low peel and juice of 1 lemon ; gin £ pint; water 1| pints; sherry 1 glass; mix.— {Iced Punch.) Champagne or Rhenish wine 1 quart; arrack 1 pint; juice and yellow peels of 6 lemons ; white sugar 1 lb.; soda water 1 or 2 bottles ; ice as cream.—4. {Milk Punch or Vender.) Yellow rinds of 2 dozen lemons ; steep for 2 days in rum or brandy 2 quarts ;, then add spirit 3 quarts more; hot water 3 quarts ; lemon juice 1 quart; loaf sugar 4 lbs.; 2 nutmegs, grated ; boiling milk 2 quarts ; mix, and in 2 hours strain through a jelly bag.—5. {Norfolk Punch.) French brandy 20 quarts ; yellow peels of 30 oranges and 30 lemons ; infuse for 12 hours ; add 30 quarts of cold water, 15 lbs. of lump sugar^and the juice of the oranges and lemons ; mix well, strain through a hair-sieve, add new milk 2 quarts, and in 6 weeks bottle. Keeps well.—6. {Orange Punch.) As No. 1, using oranges, and adding a little orange wine. A little Cura^oa, Noyeau, or Mareschino, improves it.—7. {Raspberry Punch.) As last, but using raspberry juice or vinegar for oranges or lemons.—8. {Regent's Punch.) Strong hot green tea, lemon juice, and capillaire, of each 1J pints; rum, brandy, arrack, and Cura^oa, of each 1 pint; Champagne 1 bottle ; mix, and slice a pine-apple into it.—9. {Tea Punch.) Hot tea 1 quart; arrack ^ bottle; white sugar 6 oz.; juice of 8 lemons; yellow rinds of 4 lemons; mix.—10. {Wine Punch.) Sugar 1 lb.; yellow peel of 3 lemons ; juice of 9 lemons ; arrack 1 pint; port or sherry wine (hot) 1 gallon; cinna¬ mon | oz.; nutmeg 1 dr.; mix. *** All the above are pleasant intoxicating beverages. (See Shrub.) * PURL. Prep. To warm ale or beer add bitters 1 wine-glassful, or q. s. Some add spirit. PURPLE OF CASSIUS. Syn. Purple Pre¬ cipitate. Cassius’ do. Gold Purple. Pourpre de Cassius, {Fr.) Gold-purpur, {Ger.) Aurum STANNO PARATUM, (P. Cod.) PURPURA MINERALIS Cassii. Prep. I. Crystallized protochloride of tin 1 part; crystallized perchloride of tin 2 parts; dis¬ solve each separately, mix, and add it to a solution of crystallized terchloride of gold 1 part; wash, and dry the precipitate. Very fine. II. (Frick.) Dissolve tin in cold dilute aqua re¬ gia, till the fluid becomes faintly opalescent, then take the metal out and weigh it; dilute largely with water, and add simultaneously a dilute solu¬ tion of gold and dilute sulphuric acid, in such pro¬ portion, that the tin in the one shall be to the gold in the other, in the ratio of 10 to 36. III. Silver 150 parts; gold 20 parts; tin 351 parts; fuse together under charcoal and borax, cool, laminate, and dissolve out the silver with ni¬ tric acid. Used as a purple in porcelain painting, and to communicate a ruby red color to glass, when melted in open vessels. PURPURINE. A coloring principle found by Robiquet and Colin in madder. It dissolves in al¬ cohol, ether, and water, and solutions of alum and alkalis. It is also called madder purple. PUTREFACTION. Syn. Putrefactio. {Lat., from putrefacio, I make rotten.) The spontane¬ ous decomposition of animal and azotized vegeta¬ ble substances, under the joint influence of warmth, air, and moisture. The solid and fluid matters are resolved into gaseous compounds and vapors, which escape, and earthy matters which remain. The most striking characteristic of this species of fer¬ mentation or decay, is, the ammoniacal or fetid exhalations that accompany it. We have already noticed some of the most useful antiseptic process¬ es, (see p. 62,) and shall therefore merely observe here, that putrefaction may be prevented by the abstraction or exclusion of any of the conditions essential to its occurrence. This may be effected by— reduction of temperature,—exclusion of at¬ mospheric air, or—the abstraction of moisture. Frozen meat may be preserved for an unlimited period, while the same substance will scarcely keep for more than a few days at the ordinary heat of summer. Animal substances will also re¬ main uninjured for a long period if kept in vessels from which the air is entirely excluded, as in the process which is described below. The third con¬ dition is fulfilled when azotized matter is preserved in alcohol or in any similar fluid, or is dried. In either case water is abstracted from the surface, which then loses its propensity to putrefy, and forms an impervious layer, which excludes atmo¬ spheric oxygen from the interior and softer portion of the substance. Creosote, alcohol, the acids, and PYR 493 PYR some of the salts, act in the latter way. One of the commonest methods of effecting this purpose, is to immerse the substance in alcohol of 60 to 70$, to which some camphor, ammonia, or common salt may be added ; but a cheaper and equally efficient plan, is to employ a weak spirit holding a little creosote in solution; a solution of sulphurous acid may be substituted for alcohol. Meat im¬ mersed for 1 hour in water holding ^^th part of creosote in solution, may be preserved unchanged, 1 even during summer. In Messrs. Donkin and Gamble's patent process, the substances, previous¬ ly parboiled, are placed in small tin cylinders, i which are then filled up with rich soup; the lids ! are next soldered on quite air-tight, and a small , hole afterwards made in the centre ; the cylinders ; are then placed in a bath of brine, and heated to i the boiling point, to complete the cooking process, when the hole in the lid is hermetically sealed, by soldering while the vessel still remains boiling hot. The ends of the tins on cooling assume a concave form from the pressure of the atmosphere, without which they cannot be air-tight. The patentees expose the canisters prepared as above for at least a month to a heat of 100 to 110°, when if the pro¬ cess has failed, putrefaction commences, and the ends, instead of remaining concave, bulge and be¬ come convex. This is called the “ test.” This process was invented by M. Appert in France. Fish, flesh, and poultry may be thus preserved for years in any climate. (See Fermentation, Ani¬ mal Substances, Anatomical Preparations, &c.) PUTTY, GLAZIER’S. Whiting worked up with drying oil. PUTTY, POLISHER’S. Syn. Potee d’Etain. Calcine. Cineres Stanni. Prep. —1. Melt tin, rake off the dross as it is formed, and calcine this dross till it becomes whitish.—2. Melt tin 1 oz. with an equal weight, or 1^ oz. of lead, and then raise the heat so as to render the mixed metal red hot, when the tin will be immediately flung out in the state of putty. Both are very hard, used for polishing glass and japan work, and to color opaque white enamel. PUZZOLANA. A volcanic ash found at Pom¬ peii, Vesuvius, See. Mixed with lime it forms an excellent hydraulic cement. A good artificial puz- zolene may be made by heating a mixture of 3 bushels of clay and 1 bushel of slaked lime, for some hours, to redness. (M. Bruyere.) PYRETIIRIN. An acrid resinous principle extracted by alcohol and ether from the bark and root of pellitory of Spain, ([anthemis pyrethrum.) j It is also soluble in acetic acid. PYROACIDS. (From ™o, fire.) This term is applied to several acids that are obtained by the | action of heat on other acids.— Pyrocitric Acid, | (Citricic do. Itaconic do.) —Pvrogallic do.—P v- ROLIT1IIC do.—Pyromalic do.—Pyromeconic do. — Pyromucic do. — Pyrophosphoric do., (formed by exposing a concentrated solution of phosphoric acid for some time to a heat of 415°.)— Pyrotar- taric and Pyruvic do., (obtained together lrom tartaric acid,) are examples of the pyroacids. The salts of the pyroacids are also distinguished by the prefix pyro. PYRODIGITALINA. A semi-solid, poison¬ ous empyreumatic oil, obtained by Dr. Morries by the destructive distillation of the dried leaves ol > foxglove. Pyroconia is obtained in the same way. PYROLIGNEOUS ACID. Syn. Vinegar of Wood. Spirit of do. Smoking Liquor. Essence of Smoke. Acidum Pyrolignosum. (From irap, fire, and lignum, wood.) Impure acetic acid ob¬ tained by the destructive distillation of wood in close vessels. It comes over along with tar and gaseous matter. In this state it is very impure, and contains much empyreumatic matter in solu¬ tion; but by separation from the tar, saturation with slaked lime or chalk, defecation, and evapo¬ ration, an impure acetate of lime is obtained, which, after being gently heated, to destroy part of its empyreumatic matter without injuring its acetic acid, is again dissolved and defecated, and then precipitated by a solution of sulphate of soda, when a solution of acetate of soda and a precipitate of sulphate of lime are formed by double decomposi¬ tion. The solution is next evaporated to dryness, the dry mass dissolved in water, and the new solu¬ tion filtered and recrystallized. The crystals of acetate of soda obtained by the last process yield pure acetic acid by distillation along with sulphuric acid. (See Acetic Acid and Animal Sub¬ stances.) PYROPIIORUS. (From irvp, fire, and v >) pressing, and moistening the residuum with fresh water and pressing it a second and a third time, for the pur¬ pose of removing the acids, coloring matter, gum, aud extractive, before proceeding to extract the alkaloid. Lime (Stolze) and caustic potash (Ba- dollier and Scharlau) have been proposed for the same purpose. An excellent process. III. (Wholesale.) Boil coarsely-powdered cali- sava, or yellow bark, in water acidulated with I sulphuric or muriatic acid, strain with pressure, 496 RAT QUI and repeat the process with fresh water, a second, third, and fourth time ; filter the mixed liquors, and when cold, add finely-powdered slaked lime or milk of lime till the fluid becomes distinctly al¬ kaline and acquires a dark color ; collect the pre¬ cipitate, drain on a linen filter, and then submit the mass to a powerful hydraulic press ; dry the cake, powder, and digest in rectified spirit; filter, distil off the spirit till the liquor acquires the con¬ sistence of sirup or honey, carefully saturate with very dilute sulphuric acid, filter, and set it aside to crystallize; drain the crystals on a linen filter, submit them to pressure, dissolve in boiling water, decolor with animal charcoal, recrystallize, and dry the resulting salt. In some laboratories, the sulphuric acid is added before distilling off the spirit. Remarks. The use of spirit of wine does not increase the expense above £ to 1 d. per oz., which is more than counterbalanced by the saving of time and the superiority of the product. Disul¬ phate of quinine is extensively employed as a sto¬ machic in doses of \ to 1 gr.; as a tonic 1 to 3 grs.; and as a febrifuge 2 to 20 grs. When pure it forms light, delicate, white needles. “ It is en¬ tirely soluble in water, (hot,) and more readily so when an acid is present. Precipitated by ammo¬ nia, the residuary liquid after evaporation should not taste of sugar. By a gentle heat it loses 8 or 10§ of water. It is wholly consumed by heat. If chlorine be first added, and then ammonia, it becomes green.” (P. L.) “ A solution of 10 grs. in f§j of distilled water, and 2 or 3 drops of sul¬ phuric acid, if decompose^ by a solution of ^ss of carbonate of soda, in two waters, and heated till the precipitate shrinks and fuses, yields on cooling a solid mass, which, when dry, weighs 7'4 grs., and in powder, dissolves entirely in a solution of oxalic acid.” (P. E.) It is often adulterated with starch, magnesia, gum, sugar, cinchonine, &c. The first three remain undissolved when the salt is digested in spirit; the fourth is dissolved out by cold water, and the last may be detected by pre¬ cipitating the quinine by liquor of potassa, and dissolving the precipitate in boiling alcohol; cin¬ chona crystallizes out as the solution cools, but the quinine remains in the mother liquor. (Perei- ra 0 *** The Neutral Sulphate of Quinine is formed by dissolving disulphate of quinine ^j, in water acidulated with sulphuric acid f3ss, and crystallizing. QUINOMETRY. The art of estimating the quantity of quinine in cinchona bark. Proc. (P. E.) “ A filtered decoction of 100 grs. in f 5ij of distilled water, gives with f§j of a con¬ centrated solution of carbonate of soda, a precipi¬ tate, which when heated in the fluid, becomes a fused mass, weighing, when cold, 2 grs. or more, and is easily soluble in solution of oxalic acid.” Quinine may be separated from cinchonine by di¬ gestion in ether. (Scharlau.) QUINOVINE. Syn. Cinchovine. An alka¬ loid obtained from the bark of quina ovata by a like process to that by which quinine is obtained from yellow bark. QUINTESSENCE. A term used by the al¬ chemists synonymously with essence. RACEMIC ACID. Syn. Paratartaric Acid. An acid found in the juice of the grape, replacing tartaric acid. It is distinguished from tartaric acid by being less soluble in water, and by not giving indications of electricity when one of its crystals, held by a pair of platinum tongs, and gently heated in the flame of a spirit lamp, is brought into con- j tact with the plate of an electroscope, whereas a crystal of tartaric acid causes electrical excite¬ ment. (Boettger’s Beitrage.) By the action of heat it yields paratartralic, paratartrelic, and an¬ hydrous racemic acids. It is principally found in the grape juice of the district of the Vosges. Ra¬ cemic and tartaric acids are isomeric compounds. RADCLIFFE’S ELIXIR. Prep. Socotrine aloes 3vj ; cinnamon, cochineal, and zedoary root, of each, 3ss; rhubarb 3j; sirup of buckthorn f 3ij ; proof spirit 1 pint ; water f^v ; digest a week. Aromatic, stomachic, and purgative. Dose. 1 to 4 dr. RATAFIA. A liquor prepared by imparting to sweetened spirit the flavor of various kinds of fruit The following are examples :— 1. ( Ratafia de Cassis .) Prep. — a. Black cur¬ rants, stoned and crushed, 3 lbs.; cloves 1 dr.; cinnamon 2 drs.; spirit at 18° B. 4 quarts ; white sugar '1\ lbs.; digest in a corked bottle for a fort¬ night, occasionally shaking, then strain through a cloth and filter through paper.— h. Black currants 6 lbs.; cloves J dr.; cinnamon 1 dr.; proof spirit 2| gallons ; sugar 4 lbs.; as last. A delicious liquor. 2. ( Curagoa. Ratafia de Curagoa.) Spirit of 18° B. 5 quarts ; yellow peels of 5 or 6 smooth Portugal oranges ; infuse for 14 days, add white sugar 4 lbs., dissolved in pure water ^ a gallon; cinnamon and mace, of each, well bruised, 48 grs.; ground Brazil wood 1 oz.; infuse with frequent agitation for 10 days longer, bring up the color with burnt sugar, and filter. Very fine.— b. Proof spirit 1 gallon ; Seville orange peel cut thin, dried, and coarsely powdered, or cut small, \ to ^ lb.; digest 14 days, press out the liquor, filter, and add an equal measure of simple sirup or capillaire, and coloring q. s. Stomachic. 3. ( Ratafia d'Ange- lique .) Angelica seeds 1 dr.; do. stalks 4 oz.; blanched bitter almonds, bruised, f to 1 oz.; proof spirit G quarts ; white sugar 2 to 3 lbs. ; digest for 10 days, and filter. 4. ( Ratafia d’Anis.) Bruised aniseeds 2 oz. ; proof spirits 2 quarts ; sugar £ lb., dissolved in water 1 pint; as last. 5. ( Ratafia de Caffe.) Coffee, ground and roasted, 1 lb.; proof spirit 1 gallon; sugar 1^ lbs., dissolved in water 1 quart; as last. 6. ( Ratafia de Cerises .) Morello cherries, with their kernels bruised, 7 or 8 lbs.; proof spirit 1 gallon ; sugar 1J lbs.; as last. 7 . ( Ratafia■ de Grenoble.) Small wild black cherries, with their kernels bruised, 2 lbs.; proof spirit 1 gallon ; white sugar 2J lbs.; citron peel a few grains ; as last. 8. ( Ratafia de Cacao. R. de Chocolat.) Caracca cacao nuts 1 lb.; West In¬ dian do. \ lb. ; both roasted and bruised ; proof spirit 1 gallon ; digest for 14 days, filter, and add white sugar 2^ lbs.; tincture of vanilla ^ dr.; or a shred of vanilla may be infused with the nuts in the spirit instead. 9. ( Ratafia de Coings.) Quince juice 6 pints ; bitter almonds 4 drs. ; cinnamoif 3 drs.; coriander seeds 2 drs.; mace ^ dr.; cloves 15 grs. ; all bruised ; rectified spirit 3 pints ; digest for a week, filter, and add sugar 2£ to 3 lbs. 10. RED 497 RES (Ratafia de framboises.)—a. Raspberries 8 ibs.; proof spirit 2 quarts ; sugar 1 lb.; digest, press, and filter.— b. Raspberry juice and proof spirit, of each 2 quarts ; sugar 3 lbs.; as last. 11. (Ratafia de genievre.) Juniper berries (whole) 1 oz.; proof spirit 1 quart; sugar 5 oz.; digest. 12. (Ratafia de Brou de noix.) Young walnuts with soft shells 60 in no. ; brandy 2 quarts ; sugar f to 1 lb.; mace, cinnamon, and cloves, of each 15 grs.; di¬ gest for 8 weeks ; press, filter, and keep for some months before use. Stomachic. 13. (Ratafia de Noyeau .)— a. Peach or apricot kernels, bruised, 120 in no.; proof spirit 2 quarts; white sugar | lb.; digest for a week, press and filter.— b. For proof spirit use juice of apricots or peaches 3^ pints ; rectified spirit of wine 4^ do. 14. (Ratafia de eeillets.) Clovepinks without the white buds, 4 lbs.; cinnamon and cloves, of each 15 grs. ; proof spirit 1 gall.; white sugar 1 to 1 ^ lbs. ; digest for 10 days, press and filter. 15. (Ratafia a la Pro- ven^ale.) Striped pinks 1 lb.; proof spirit 1 quart; sugar 7 or 8 oz.; juice of strawberries f lb. ; saf¬ fron 15 grs. ; as last. 16. (Ratafia d'ecorces d'Oranges.) Fresh yellow peel of Seville oranges 4 oz.; proof spirit 1 gallon ; white sugar 1 lb.; digest for 6 hours. 17. (Ratafia de fieurs d’or¬ anges.) — a. Fresh orange flowers 2 lbs.; proof spirit 1 gallon; sugar to 2 lbs. ; as last.— b. In¬ stead of orange flowers use neroli 1 dr. 18. ( Rat¬ afia a la Violettes.) Orris powder 1^ oz.; archil 4 oz.; rectified spirits of wine 2 gallons ; digest for 10 days, strain, and add white sugar 9 lbs., dis¬ solved in water 1 gallon. 19. (Ratafia de baume de Tolu.) Balsam of Tolu 1 oz. ; rectified spirit 1 quart ; dissolve, add water 3 pints ; filter, and fur¬ ther add sugar 1 £ lbs. Pectoral. 20. (Red Rat¬ afia.) Juice of black cherries 3 quarts ; do. strawberries and raspberries, of each 1 quart; cin¬ namon 1 dr. ; mace and cloves, of each 15 grs. ; proof spirit 2 gallons ; sugar 6 lbs. ; macerate. 21. ( Dry Ratafia.) Juice of gooseberries 5 pints ; do. of cherries, strawberries, and raspberries, of each 1 pint; proof spirit 6 quarts ; sugar 6 lbs. ; as last. 22. (Cream Ratafia.) Noyeau, sherry wine, capil- laire, of each ^ pint; cream 1 pint; beat together. 23. (Ratafia des quatre fruits.) Cherries 30 lbs. ; gooseberries 15 lbs.; raspberries 8 lbs.; black cur¬ rants 7 lbs.; express the juice, and to each pint add white sugar 4 to 6 oz.; cinnamon 6 grs.; cloves and mace, of each 3 grs. *** The addi¬ tion of a few drops of essence of ambergris, or a grain of ambergris infused in the spirit, imparts a delightful flavor and boquet which is much ad¬ mired. RATS AND MICE may be most easily and safely exterminated by mixing powdered nux voin- ica with oatmeal, and laying it in their haunts, observing to use the proper precautions to prevent accidents. White arsenic is also employed in a similar manner. Dr. lire has recommended the use of oatmeal mixed with a little powdered phos¬ phorus for this purpose. RECTIFICATION. Syn. Rectificatio, (Lat.) (From rectus, right, and fio, to be made.) A second distillation of a fluid for the purpose of rendering it purer. RED DYES.—1. Give the goods a mordant of alum, rinse, dry, and boil them in a bath of mad¬ der. If acetate of iron be used instead ot alum, 63 the color will be purple, and by combining the two any intermediate shade may be produced.—2. (Adrianople or Turkey red.) This is given by many distinct operations. The first consists in cleansing or scouring the goods by alkaline baths, after which they are steeped in oily liquors brought to a creamy state by a little carbonate of soda solu¬ tion. Infusion of sheep’s dung is often used as an intermediate or secondary steep. The operation of oiling, with much manual labor, and then re¬ moving the superfluous or loosely-adhering oil with an alkaline bath, is repeated two or three times, taking care to dry hard after each process. Then follows the galling, aluming, maddering, and brightening, for removing the dun-colored princi¬ ple, by boiling at an elevated temperature with alkaline liquids and soap. The whole is often con¬ cluded with a rosing by salt of tin—3. The yarn or cloth is put into a very weak alkaline bath at the boiling temperature, then washed, dried, and galled ; or, when the calico is to be printed, for this bath may be substituted one of cow-dung, subse¬ quent exposure to the air for a day or two, and immersion in very dilute sulphuric acid. In this way the stuff gets opened, takes and retains the color better. After the galling, the goods are dried, and alumed twice ; then dried, rinsed, and passed through the madder bath. This is com¬ posed of three-fourths of a pound of good madder for every pound weight of the goods. The bath is slowly raised to the boiling point in the course of fifty or sixty minutes, more or less, according to the shade of color wished for. When the boiling has continued a few minutes, the stuff is taken out, washed slightly, and dyed a second time in the same maimer, and with as much madder. It is then washed and dried, or passed through a hot soap bath, which carries off the fawn-colored par¬ ticles. Other dyes likewise are added to the mad¬ der bath, to obtain other shades of color; for in¬ stance, a decoction of fustic, weld, logwood, quer¬ citron, or knoppern, the mordants being modified accordingly. When bran is added to the madder bath, the color becomes much lighter, and of a more agreeable tint. *** Red dyes are also given by archil, carthamus, cochineal, Brazil wood, &c. RED LIQUOR. The crude acetate of alumi¬ na, used by dyers. (See Alumina.) RED PIGMENTS. The principal of these are brown red, Indian do., light do., (burnt light oclire—makes a flesh color with white-lead and oil,) orange red, (sandix —made by calcining white-lead.) stone do., Venetian do., red ochre, chrome red, vermilion, red lake, cj-c. REGULUS, (dirnin. of rex, a king.) A term applied by the alchemists to various metallic mat¬ ters obtained by fusion ; as Regulus of antimony, arsenic, cj-c. The former was often distinguished by the simple term Regulus. Martial Regulus of Antimony is sulphuret of antimony reduced by fusion with 1J times its weight of old nails or iron filings, and some nitre and tartar. Regulus Jovis is made by melting a mixture of equal parts of martial regulus of antimony and tin. Both are cast into cups. Wine kept in them for a night becomes emetic. _ . . RESINS. Syn. Resines, (Fr.) IIarze, (Ger.) Resin.*, (Lat., from #«•», I .flow.) Prox.mate vegetable principles, the ultimate composition of RHO 498 RIN which is carbon, hydrogen- and oxygen. They are distinguished by their solubility in alcohol, in¬ solubility in water, fusing by a moderate heat, and not being volatile without decomposition. Their sp. gr. varies from 0-9 to 1-2. According to Liebig, they are oxidized essential oils. Common resin, and the shellac of which sealing-wax is made, are familiar examples of these substances. RELISH, KITCHINER’S. Prep. Ground black pepper, and salt, of each 1 oz.; ground all¬ spice, scraped horseradish, and minced shalotes, of each J oz.; walnut pickle, or mushroom ketchup, 1 pint; infuse 14 days, and strain. Used as a sauce, &lc. RENNET. Syn. Calves’ Maw. Coagulum. The stomach of calves, washed, and preserved either in brine or dry salt. Used to curdle milk. Two square inches from the bottom are sufficient for a cheese of 60 lbs. (See Cheese.) RESINEONE. An oily liquid obtained' along with resinove when resin and lime are distilled to¬ gether. (Fremy.) RHABARBERIN. Syn. Rheumin. Rhein. Rhabarberic Acid. Riieumic Acid. The yel¬ low coloring principle of rhubarb. It is obtained by digesting powdered rhubarb in ether, distilling off greater part of the ether, and submitting the remainder to spontaneous evaporation. The crys¬ tals thus procured are purified by repeated solu¬ tions and crystallizations in alcohol. Orange yel¬ low. Gripes, but does not purge. (Brandes.) RHAMNINE. Prep. Express the juice from buckthorn berries scarcely ripe, boil the residue with water, strain, and press ; crude rhamnine will be obtained as the liquid cools, which, by solution in boiling alcohol and filtration, may be procured in crystals. RHAPONTICIN. A peculiar, yellow, odor¬ less, tasteless, and crystallizable substance, obtain¬ ed from the root of English rhubarb. It is extracted by boiling absolute alcohol. RHEUMATISM. Syn. Rheumatismus, (Lat.) i>evnaTicixo S , (Gr., from pev^an^, to be afflicted with defluxions.) A painful affection of the joints, attended by swelling and stiffness, and also attack¬ ing the muscular, tendinous, and fibrous textures. Acute Rheumatism, or rheumatic fever— Ar¬ thritis, inflammation of the synovial membrane, or rheumatic gout— Sciatica, or rheumatism of the cellular envelope of the great sciatic nerve, affect¬ ing the hip—and Lumbago, or rheumatism of the loins, are all varieties of the same disease. The treatment consists in the administration of purga¬ tives and sudorifics, accompanied by a course "of bark, quinine, or other tonics. Calomel and opi¬ um, and iodide of potassium, have also been large¬ ly and successfully administered in this complamt. When the inflammatory symptoms are severe, occasional venesection should be had recourse to' The compound powder of ipecacuanha taken at night will generally promote the ease and sleep of the patient, and, by its sudorific action, tend con¬ siderably to promote a cure. Where possible, a dry atmosphere and regular temperature should be sought. Stimulating embrocations, blisters, fric¬ tions, and the hot or vapor bath, are frequently very serviceable in rheumatism, especially in lum¬ bago, and casual attacks arising from cold. RHODIZONIC ACID. Prep. When dry car¬ bonic acid gas is passed over fused potassium, a black porous mass is obtained, and this substance exposed to moist air, deliquesces into a solution of rhodizonate of potassa of a scarlet color, from which the excess of alkali may be taken by alco¬ hol. By treatment with sulphuric acid and alco¬ hol, the rhodizonic acid may be separated. When its solution is heated, it is converted into croconic acid. The latter acid is obtained by adding fluo- silicic acid to a solution of croconate of potash, evaporating to dryness, and dissolving out the cro¬ conic acid with water. This acid, as well as its salts, is yellow, hence its name, (from crocus, saffron.) RHODIUM, (from fotiov, a rose, because of the color of the solutions of its salts.) A whitish metal discovered by Wollaston in 1803, associated with palladium, in the ore of platinum. It is obtained from the nitromuriatic solution of platinum ore, previously saturated with soda, by precipitating the •palladium by bicyanide of mercury, filtering, add¬ ing muriatic acid, evaporating to dryness, powder¬ ing, and digesting in alcohol of sp. gr. 0-837 ; the undissolved portion ( double chloride of rhodium and sodium) is then washed with alcohol, and either exposed to a very strong heat, or gently heated in a stream of hydrogen gas, and after¬ wards well washed with water. Another method is to dissolve in water the portion left after the ac¬ tion of the alcohol, and to precipitate by a plate of zinc. In this state it is a black powder. This powder exposed to heat continues black ; but with borax it acquires a white metallic lustre, though it remains infusible. Sulphur or arsenic, however, renders it fusible, and may afterwards be expelled by continuing the heat. The button is not malle¬ able. Oxide of Rhodium (peroxide) is prepared by heating pulverulent rhodium mixed with hy¬ drate of potassa, and a little nitre, in a silver cruci¬ ble, and well washing the resulting powder, first with water, then with muriatic acid, and again with water. A greenish gray powder. In this state it is insoluble in acids. An impure soluble oxide is precipitated when carbonate of potash, or soda, is added in excess to the double chloride of rhodium and potassium. —Chloride of Rhodium (perchloride) is obtained by adding to a solution of the double chloride of rhodium and potassium, silico-hydrofluoric acid, as long as the double fluo¬ ride of potassium and silicon is generated, then filtering, evaporating, and redissolving in water. (Berzelius.) *** Pure rhodium is insoluble in acids, but dissolves in aqua regia when alloyed with other metals. Its sp. gr. is about 11. It is employed for making the points of the “ rhodium pens.” RINGWORM. Syn. Scald-Head. Porrigo. A disease that appears in circular patches of little pustules that afterwards form scabs, leaving a red pimply surface, and destroying the bulbs of the hair in its progress. It spreads rapidly, and is very infectious, often running through a whole school. It chiefly affects the neck, forehead, and scalp, of weakly children. The proper treatment consists in shaving the part, and keeping it clean with soap and water. When the scabbing com¬ mences, dressings of tar ointment, or the ointment of nitrate or nitric oxide of mercury of the London Ph., or a mixture of equal parts of the first, and either the second or third, should be applied in RUM 499 SAC each case, diluting' the mixture with lard to suit it to the state of irritability of the part. (See Acetic Acid.) ROB. (Arab., dense.) A term formerly ap¬ plied to an inspissated vegetable juice. ROCELLINE. Syn. Rocellic Acid. A fat¬ ty crystallizable substance, obtained from rocella tintoria, or dyer’s orchil. ROLL, WINE. Prep. Soak a French roll, or sponge-biscuit, in raisin or sherry wine, surround it by a custard or cream thickened with eggs, and add some spice and ornaments. ROSACIC ACID. The red crystalline sub¬ stance deposited by the urine of persons laboring under intermittent or nervous fevers. It is purified by alcohol. ROUGE. Syn. Rouge for the Toilette. Rouge d’Espagne ; Fard, ( Fr .) Prep. Wash safflowers (any quantity) until the water comes off colorless ; dry, powder, and digest in a weak solu¬ tion of carbonate of soda ; then place some fine cotton wool at the bottom of the vessel, and throw down the coloring matter by gradually adding lem¬ on juice or white vinegar till it ceases to produce a precipitate. Next wash the cotton in cold water, then dissolve out the color with a fresh solution of soda, add a quantity of finely-powdered talc, or French chalk, proportional to the intended quality of the rouge ; mix well, and precipitate as before ; lastly, collect the powder, dry with great care, and triturate it with a minute quantity of oil of olives, to render it smooth and adhesive. *** This is the only article which will brighten a lady’s complex¬ ion without injuring the skin. The relative fine¬ ness and proportion of talc employed determines the quality of the rouge. ■tyt Rouge Indienne is the terra persica, or In¬ dian red, imported from Ormuz ;— Liquid Rouge, the red liquid left from the preparation of carmine, or a solution of carmine in weak carbonate of pot¬ ash water, or of pure rouge in alcohol acidulated with acetic acid;— Rouge de Prusse, burnt yel¬ low ochre;— Vert Rouge d'Athenes, or “pure rouge,” is obtained from safflowers as above, but without the use of any talc or French chalk ; in¬ tense copper-bronze color when dry; red when moistened or diluted ;— Spanish Lady's Rouge is cotton wool repeatedly wetted with ammoniacal solution of carmine, and dried. ROUSSEAU’S DROPS. Syn. Gouttes df. l’Abbe Rousseau. Vinum Orn fermentations paratum. Prep. Honey 5 x 'j warm water lb. iv ; set in a warm place till it begins to ferment, then add opium ^iv; dissolved in water f Jxij; ferment for 1 month, filter, evaporate to 5 X i strain, and add rectified spirit 5i vss - Milder than common laudanum. Dose. 5 to 30 drops. ROYAL PREVENTIVE. Syn. White Wash. A quack lotion formed of solution of diacetate of lead and proof spirit, of each > water 1 pint. Used against infection. RUM. Syn. Spiritus sacchari. An ardent spirit obtained by distillation from the fermented skimmings of the sugar-boilers, (sirup scum.) the drainings of the sugar pots and hogsheads, (molas¬ ses,) the washings of the boilers, and occasionally the juice of the sugar-cane. Rum is imported from the West Indies, and the best comes from Jamaica. Leeward Island Rum is less esteemed. Rum owes its flavor to a volatile oil and butyric acid. The duty on West India rum is 9s. per proof gallon ; that on East India 15s.; the latter amounts to a prohibition. The consumption of rum has long been declining in England ; its place being supplied by gin or British brandy. In Ja¬ maica it is usual to put sliced pine-apples into the puncheons containing the finer qualities of rum, which is then termed pine-apple rum. (See Al¬ cohol.) RUPERT’S DROPS are made by letting drops of melted glass fall into cold water; the drop as¬ sumes by that means an oval form with a tail or neck resembling a retort. They possess this sin-t gular property, that if a small portion of the tail is broken off, the whole bursts into powder with an explosion, and a considerable shock is communica¬ ted to the hand that grasps it. RUSKS. Prep. 7 eggs well beaten ; new milk | pint; melted butter 4 lb.; yeast \ pint; sugar 3 oz.; beat well together with as much flour, added gradually, as will make a very light paste ; let it rise before the fire for half an hour, then add a little more flour, form into small loaves or cakes 5 or 6 inches wide, and flatten them ; bake mode¬ rately, and when cold, cut them into slices the size of rusks, and put them into the oven to brown a little. A nice tea-cake when hot, or with cara¬ ways to eat cold. RUTILINE. A name given by Braconnot to the product of the decomposition of salicine by sulphuric acid. A brownish red solid, colored blood-red by acids, and violet by alkalis. SABADILLIC ACID. Syn. Cevadic Acid. A crystalline, fusible, volatile, fatty acid, obtained from the oil extracted by ether from the seeds of veratrum sabadilla. The sabadillate of baryta is prepared in the same way as the butyrate of baryta is from butter. When this salt is heated with con¬ centrated phosphoric acid, the sabadillic acid sub¬ limes in white needles. It has an odor resembling butyric acid. SABADILLTNA. An alkaloid obtained by Couerbe from cebadilla seeds. According to Si¬ mon, it is merely a compound of the resinates of soda and veratria. SACCHARIC ACID. Syn. Oxalhtdric Acid. Prep. Sugar or gum 1 part; nitric acid 2 parts; diluted with water 10 parts; dissolve by the aid of heat, and continue the heat as long as reaction takes place, then neutralize by carbonate of lime, precipitate by acetate of lead, and decom¬ pose the precipitate, suspended in water, by sul- phureted hydrogen ; neutralize the filtered liquid I with potash, concentrate, and crystallize ; redis- 1 solve the resulting saccharate of potassa, decolor by animal charcoal, reprecipitate by acetate of lead, and decompose the precipitated saccharate of lead by sulphureted hydrogen, as before. It forms salts with the bases called Saccharates. SACCHAROMETER. (From sacchamm, su- I gar, and metrum , a measure.) An hydrometer for determining the sp. gr. of brewers and distil¬ ler’s worts. (See Hy drometer and Brewing.) SACCIIULMIC ACID. A light brown pow¬ der, obtained bv Malaguti and Boullay, by boiling sugar along with dUute sulphuric acid It is solu- SAG 500 SAL ble in ammonia and the fixed alkalis, forming salts. SACCHULMINE. An insoluble substance, obtained like the last, by boiling 10 parts of sugar, 30 of water, and 1 of sulphuric acid for a very long time. It is deposited in brilliant, brown scales, along with some sacchulmic acid. The latter is removed by the action of ammonia water. SACHET. Syn. Sacculus. Sachets are little bags, containing dry substances, used as local ap¬ plications. SACHET, ANTI-PHTHISIC. Syn. Saccu¬ lus Anti-phthisicus. Prep. Dissolve Jj of aloes in f ^xij strong decoction of fresh rue. Fold a large piece of soft muslin in 8 folds, large enough to cover the chest and part of the stomach. Steep it in the decoction and dry it in the shade. Wear it on the chest constantly. *** A celebrated do¬ mestic remedy for consumption. SACK. (From sec, dry.) A wine used by our ancestors, supposed by some to have been Rhenish or canary ; but, with more probability, by others to have been dry mountain or “ vin d'Espagne; vin sec (Howell, Fr. and Eng. Diet., 1650.) Fal- staff calls it “ sherris sack,'’ (sherry sack,) from Xeres, a sea town of Corduba. where that kind of sack (wine) is made. (Blount.) SAFFRON. The prepared stigmata of the crocus sativus. There are two kinds of saffron found in commerce.— 1 . Hay Saffron ( crocus in foeno) consists of the stigmas with parts of the style carefully dried. Of this sort the Spanish is the best. —2. Cake Saffron, (crocus in placenta.) This is properly merely the former compressed into cakes; but the cake saffron of commerce is now mostly, if not entirely, composed of safflower made into a paste with gum-water, and rolled out on paper into oval cakes 10 to 12 inches long, 9 or 10 broad, and one-tenth of an inch thick, and dried. “ I can detect neither saffron nor marigold in them.” (Dr. Pereira.) Pur. Saffron is largely adulterated ; abroad it is frequently mixed with safflower, and in England with “ prepared mari¬ golds,” or French (mock) saffron. These frauds may be detected by the inferiority of the color, and by soaking the leaves in water, when the stigmas of the crocus may be readily distinguished from the florets of safflower and the petals of marigolds. Winckler and Gruner propose to detect these sub¬ stances by means of a solution of silver or of per- chloride of iron. The infusion of true saffron is not' altered by these reagents, but the extract of either of the above-mentioned adulterants is rendered opaque, and at length precipitated. ( Jahrbuch fiir Prakt. Pharm.) The writer of this article knows one wholesale drug house alone, who a short time since had a stock of several hundred¬ weight of prepared marigolds, which they not only employed to mix with genuine saffron, but sold ex¬ tensively to the country dealers. Old and dry saf¬ fron is “ freshened up” by rubbing it between the hand, slightly oiled. SAGAPENUM. This substance is described in the London Pharmacopoeia as a gum resin, the production of an uncertain species of ferula. The mass of the sagapenum sold to the retail trader is, however, factitious, and formed by mixing together asafoetida, galbanum, and other drugs in variable proportions. This is generally done by the con¬ scientious druggists, by softening a mixture of 3 parts of asafoetida and 15 parts of galbanum, in a water or steam bath, and then stirring in about one-seventeenth of their weight of oil of turpen¬ tine, to which a little oil of juniper has been added. This mixture is called “ gummi sagapeni Opt.,” an inferior sort being made by adding sundry por¬ tions of yellow resin and paste of gum tragacanth to the above. (Cooley, Chem., v. 369.) SAGO. A species of fecula or starch, obtained from the pith of the sago palm-tree. (See Jel¬ lies.) SALADS. These articles being eaten raw, are mostly of difficult digestion, especially those of the more cooling kind. They are, however, antiseptic, and tend to correct “ the grossness” of animal food. They are made of various vegetables (either singly or mixed) seasoned with oil, vinegar, mustard, and other condiments. Salads are useful in scurvy. SAL ALEMBROTH. Syn. Hydrargyro- chloride of Ammonia. Sal Sapientij®. Prep. Sal ammoniac and corrosive sublimate, equal parts; dissolve in water, evaporate, and crystallize. SALEP. Syn. Salop. The prepared root of the orchis maseula. It chiefly consists of bassorin and fecula. Mixed with boiling water, it forms a nutritious jelly- | SALICINE. A white, crystalline substance, discovered by Le Roux and Buchner, and obtained from several species of salix and populus. It is found in the bark and leaves of all bitter willows. Prep (Merck.) Exhaust willow bark by repeated coction with water, concentrate the mixed liquors, and while boiling, add litharge till the liquid is nearly decolored; remove the dissolved oxide of lead, first by sulphuric acid, and afterwards by sulphuret of barium ; filter, and evaporate. The salicine that crystallizes must be purified by re¬ peated solutions and crystallizations. From willow bark which is fresh and rich in salicine, it may be obtained by the cautious evaporation of the cold aqueous infusion. Remarks. Salicine forms white, silky needles and plates, is bitter, inodorous, neutral, fusible at 230° F., and soluble in water and ether. Hydro¬ chloric and dilute sulphuric acid convert it into a tasteless powder called Saliretine, which is insolu¬ ble in water, but dissolves in alkalis and alcohol. With chlorine it forms Chlorosalicine. It has been given in dyspepsia, intermittents, and other dis- , eases in which quinine is commonly administered. Dose. 10 to 30 grs. SALICULIC ACID. A volatile, crystalliza- ble acid discovered by Piria, and obtained by heat¬ ing saliculous acid with caustic potash till the mix¬ ture turns white and gas is disengaged, and treat¬ ing the residue with a mineral acid, to separate the potash. SALICULOUS ACID. Syn. Hydruret of Salicule. IIydrurf.t of Spiroyle. Saliculjc Acid ? A nearly colorless, oily, inflammable li¬ quid, discovered by Pagenstecher in the volatile oil of spiraea ulmaria, ( meadow-sweet ,) and by Piria, as a product of the decomposition of salicine. It is either obtained by distilling the oil of spiraea along with liquor of potassa, as long as oil comes over, decomposing the residuum of saliculite of po¬ tassa with dilute sulphuric acid, and again distill¬ ing, when saliculous acid comes over along with SAL 501 SAL water ; or by distilling a mixture of 1 part each of salicine and bichromate of potash, 2J parts of oil of vitriol, and 20 parts of water. The salicine is dissolved in part of the water, the acid diluted with the remainder, and the whole mixed in a retort, but not distilled till the effervescence ceases. Prod. 25$. (Ettling.) *** Saliculous acid is so¬ luble in ether and alcohol, and slightly so in water. It combines with the bases to form salts called saliculites. It also forms several inter¬ esting compounds with iodine, bromine, chlorine, &c. SALOOP. Sassafras (chips) tea flavored with milk and sugar. A wholesome and useful drink in cutaneous and rheumatic affections. SALT. Syn. Sel, (JFY .) Salz, ( Ger .) Sal, (Lat., from aAj, sea-salt.) In Chemistry, a com¬ pound of an acid with an alkali or a salifiable base, or of bromine, chlorine, fluorine, or iodine, with a metal. The names of the salts are derived from the acids which they contain ; as sulphate of soda, a compound of sulphuric acid and soda; sul¬ phite of lime, a compound of lime and sulphu¬ rous acid. When the name of a salt terminates in ate, it implies that the acid that it contains is at the maximum of oxidizement, (or ends with ic,) and when the name terminates in ite, that the acid contains less oxygen, (or ends with ous.)—Neutral salts are such as contain 1 eq. each of acid and base ; basic, or subsalts, such as contain 2 or more atoms of base to one of acid ; acid, or supersalts, such as contain more than I eq. of acid ; hydrous or hydrated salts are such as contain water of crystallization, or combined water; anhydrous salts, those that are destitute of water. Deliques¬ cent salts are those that attract moisture from the atmosphere ; efflorescent salts, such as part with their combined water, and become opaque and pulverulent under like circumstances. The salts formed by the direct union of the archeal ele¬ ments, chlorine, iodine, &c., as sea-salt, are termed haloid salts, and their names are formed by adding ide or uret to the first portion of the names of their electro-negative elements ; as chlo¬ ride of sodium, or common salt, a compound of cA/or-ine and sodium; iodide, or ioduret of iron, a compound of iod- ine and iron. See Oxide. SALT OF WORMWOOD. Syn. Sal Ab- SINThii. Carbonate of potash. SALT, RED. Common salt wetted with an infusion of beet-root, or cochineal, or tincture of red sanders wood, then dried and rubbed through a sieve. Used to impart a color to gravies, &c. Infusion of saffron also gives a beautitul color for this purpose. It has been proposed fo color Epsom salts in this way to distinguish them from oxalic acid. SALT, SORE THROAT. Syn. Sal Pru- nf.ll.e. Lapis do. Crystal Mineral. Prep. Melt nitre, and when it flows smooth, pour it into moulds, either balls or cakes. Prod. 50$. SALTS, SMELLING. Syn. Sal volatile oleosus. Prep. 4.—Sesquicarbonate of ammonia 1 lb. ; oil of lavender 3 oz.; grind together, and sublime with a gentle heat.—2. 'Io the last add, before distillation, oil of verbena i oz. V ery fine. 3. Subcarbonate of potash and sal ammoniac, of each > powder, add leaves of Syrian herb mastich (marum Syriacum) fss ; alcohol 1J pints, I holding in solution oil of cloves 3ss, oil of nutmeg 3ij, oil of cinnamon 3j, oils of sweet marjoram, lemon, and orange, of each 3j; water 1 quart; dis¬ til with a very gentle heat, and stop the process as soon as the liquid that rises begins to dissolve the salt. Very fragrant.—4. ( Extemporaneous .)— a. Sal ammoniac 1 dr.; pure potassa 3 dr.; grind together, and add essence of lemon 15 drops.— b. Sesquicarbonate of ammonia, bruised, q. s.; essen¬ tial oil a few drops to perfume. SALTING AND PICKLING. (In domes¬ tic Economy.) This is best performed by well rubbing the meat with a mixture of salt 2 lbs.; saltpetre 2 oz.; and moist sugar 1J oz., till every crevice is thoroughly penetrated, after which it should be set aside till the next day, when it should be covered with fresh salt in such parts as require it. It may then be advantageously placed in any proper vessel, and subjected to pressure, ad¬ ding a little fresh salt as necessary, and turning it daily till sufficiently cured. When the brine as it forms is allowed to drain from the meat, the pro¬ cess is called dry salting ; but when, on the con¬ trary, it is allowed to remain on it, the article is said to be wet salted. On the small scale, the lat¬ ter is most conveniently performed by rubbing the meat with salt, Ac., as above, and after it has lain a few hours, putting it into a pickle formed by dis¬ solving 4 lbs. of salt, ^ or 1 lb. of sugar, and 2 oz. of saltpetre in 2 gallons of water. This pickling liquor gets weaker by use, and should therefore be occa¬ sionally boiled down a little and skimmed, at the same time adding some more of the dry ingredients. *** The sooner meat is salted after being killed tho better, as it then possesses considerable absorb¬ ent power, which it gradually loses by age. On this property is based the process of M. Ganual for the preservation of animals intended for food in a fresh state. This operation consists in injecting a solution of chloride of aluminum, at 10° Baume, into the carotid, by means of a syphon, as soon as the blood ceases to flow from the slaughtered ani¬ mal ; both extremities of the jugular vein being previously tied. 9 to 12 quarts of the solution are sufficient for an ox. When the animal has been well bled, and the injection skilfully performed, it is scarcely perceptible that the animal has under¬ gone any preparation. The injected animal is cut up in the usual way ; and when intended to be eaten within 2 or 3 weeks, merely requires to be hung up in a dry situation free from flies ; but if it is to be kept for a longer period, it is directed to be washed with a mixed solution of common salt and chloride of aluminum at 10° B., and then simply dried and packed in clean air-tight barrels, and kept in a cool, dry place. If the air cannot be perfectly excluded, it should be packed in dry salt, not for the purpose of preserving it, but to prevent the vegetation of bissus; as without this precaution, the meat becomes musty, from ex¬ posure and the action of moisture. Meat preserved by this process may be kept for several years, and merely requires soaking for 24 hours in water, for the purpose of swelling its pores, to give it the ap¬ pearance and taste of fresh incut, fit either for roasting or boiling. SALVE. A name indiscriminately applied by I the vulgar to any consistent, greasy preparation. I (See Cerates, Ointment, &c.) SAR 502 SAU SALVE, LIP. Syn. Ceratum labiale. Prep. —1. (White.) Spermaceti ointment or cerate 3 oz.; finely-powdered white sugar I oz.; scent q. s.; mix.—2. (Red.) Spermaceti ointment i lb. ; alkanet root 1 oz.; melt together till sufficiently colored, strain, and when considerably cooled, add 20 drops of oil of lavender, or 3 drops of oil of rho¬ dium, or otto of roses, or 1J dr. of balsam of Peru. SANDAL WOOD. Syn. Red Sanders Wood. Santal, (Fr.) Sandelholz, (Ger.) Lignum san- tali rubri ; Lignum santalinum rubrum, (La.t.) The wood of ptfcrocarpus santalinus. Wool may be dyed a carmine red by dipping it alternately into an infusion of this wood, and an acidulous bath. (Trommsdorff.) Prepared with a mordant of alum and tartar, and then dyed in a bath of sandal wood and sumach, it takes a reddish yel¬ low. (Bancroft.) The coloring principle of red sanders wood is called santaline, and may be ob¬ tained as a reddish resinous mass by evaporating its alcoholic infusion, or by digesting the rasped wood in ammonia water, and precipitating by an acid. Its spirituous solution gives a rich purple precipitate with protochloride of tin, and a violet one with acetate of lead. SANDIVER. Syn. Sel de Verre. Glass Gall. FelVitri. The saline scum that swims on glass when first made. It is occasionally used in tooth powders. SANGUINARIN. Obtained from the root of sanguinaria Canadensis by digesting it in anhy¬ drous alcohol, precipitating by water of ammonia, washing the red precipitate in water, boiling with water and animal charcoal, filtering, and digesting the solid portion in alcohol; this solution by dis¬ tillation yields a pearl-gray or yellowish substance which is sanguinarin. It excites sneezing, and is turned red by acids. SANTONINE. Prep. Worm seed ( semen cynce) 4 parts ; slaked lime 2 parts; alcohol of 90g, 20 parts ; digest, evaporate the clear liquid, dissolve in dilute acetic acid, filter, again evapo¬ rate, dissolve in 10 parts of alcohol at 80$, and boil with some animal charcoal. The filtered liquid deposites colorless crystals of santonine as it cools. Tasteless, inodorous, fusible, volatizable, soluble in ether and alcohol, and slightly so in water. It is much esteemed as “ a tasteless worm, medicine ,” and is especially adapted to re¬ move lumbricales, (large round worms.) Dose. 10 to 30 grs. repeated night and morning, followed by a brisk purge.— Lozenges of Santonine. San¬ tonine 3j ; sugar §v; tragacanth 3ss; all in powder ; make a mass with water and divide into 144 lozenges. Dose for a child 5 to 10 daily. SAPONINE. A white non-crystallizable sub¬ stance obtained by the action of alcohol on the root of saponaria officinalis, (soap wort.) It is soluble in water, and the solution froths strongly on agitation. The smallest quantity of the powder causes violent sneezing. By the action of acids and alkalis it is converted into a white powder termed saponic acid , which is soluble in alcohol. SARSAPARILLA. Syn. Radix Sarz,e, (Lat.) The Jamaica, red Jamaica, or red- bearded sarsaparilla, is the variety which should alone be used in medicine. This kind yields 33 to 40g of its weight of extract, (Hennell, Battley, Pope,) and contains less starchy matter than the other varieties. It is distinguished by the dirty orange-reddish color of its bark, and by its cold decoction being darkened, but not rendered blue by a solution of iodine. Its powder has also a pale reddish brown color. The other varieties of sarsaparilla, viz.—the Lisbon, Lima, Vera Cruz, and Honduras, are frequently substituted for the Jamaica by the fraudulent druggist in the prepara¬ tion of the decoction and extracts of this drug; but the products are vastly inferior in quantity, color, taste, and medicinal virtue. Decoction of sarsaparilla, when made with the Honduras root, is very liable to ferment even by a few hours’ ex¬ posure in hot weather. I once saw a pan holding 3 hogsheads of the strong decoction, that had been left exposed all night, in as active a state of fermentation as a gyle of beer ; it bore a frothy head, and evolved a most disagreeable odor, that was not wholly removed by several hours’ boiling. SARSAPARILLINE. Syn. Smilacin. Salseparin. Paralline. Pariglin. Paralinic Acid. A white, crystallizable, odorless, and nearly tasteless substance, discovered by Palotta and Folchi, in sarsaparilla. It is best obtained by treating the bark of Jamaica sarsaparilla with hot alcohol, decoloring the solution by animal char¬ coal, and repeatedly dissolving and crystallizing the impure smilacin that deposites as the liquid cools. It may also be extracted by boiling water. Water holding a very small quantity of this sub¬ stance in solution, froths considerably on agitation. This is especially the case with infusion of Ja¬ maica sarsaparilla, and this property has conse¬ quently been proposed as a test of the quality of sarsaparilla root. Dose. 2 to 10 grs. in the usual cases in which the root is given. SAUCES. Prep. —1. (Anchovy.) 3 or 4 an¬ chovies, chopped ; butter 3 or 4 oz.; water 2 oz.; vinegar 2 tablespoon fuls; flour 1 do.; stir over the fire till it thickens, then rub it through a coarse hair-sieve.—2. (Chetney. Quihi do.) Sharp apples, pared and cored, tomatoes, salt, brown sugar, and raisins, of each 8 oz.; red chillies, and powdered ginger, of each 4 oz. ; garlic and sha¬ lotes, of each 2 oz.; pound well, add vinegar 3 quarts, and lemon juice 1 do.; digest with fre¬ quent agitation for a month, pour off nearly all the liquor, and bottle. Used for fish or meat, either hot or cold, or to flavor stews, &c. The residue is the Chetney, and must be put into pots or jars. It is used like mustard.—3. (Fish.) a. Port wine 1 gallon ; mountain 1 quart; walnut ketchup 2 quarts ; anchovies and liquor 2 lbs.; 8 lemons ; 36 shalotes ; scraped horseradish 1£ lb.; flour of mustard 8 oz.; mace 1 oz.; Cayenne q. s.; boil up gently, strain, and bottle.— b. 24 anchovies; 10 shalotes; scraped horseradish 3 spoonfuls ; mace and cloves, of each i oz.; 2 sliced lemons; anchovy liquor 8 oz.; water 1 pint; Hock or Rhenish wine 1 bottle; walnut ketchup ^ pint; boil to 2^ lbs., strain, and bottle.—4. (Quin’s.) a. Walnut pickle, and port wine, of each 1 pint; mushroom ketchup 1 quart; an¬ chovies and shalotes, chopped, of each 2 dozen; soy ^ pint; Cayenne \ oz,; simmer for 10 minutes, strain, and bottle.— b. Walnut pickle, mushroom ketchup, and soy, of each 1 pint; chopped cloves SCA 503 SEA of garlic and anchovies, of each 1 dozen ; Cayenne and braised cloves, of each 1 dr. As last.—5. (Sauce Superlative.) Port wine and mushroom ketchup, of each 1 quart; walnut pickle 1 pint; pounded anchovies ^ lb.; lemon peel, minced shalotes, and scraped horseradish, of each 2 oz.; allspice and black pepper, bruised, of each 1 oz.; Cayenne pepper and bruised celery seed, of each \ oz., (or currie powder } oz.;) digest 14 days, strain, and bottle.—6. (Tomato.) Bruised tomatoes 1 gallon ; salt £ lb.; in 3 days press out the juice, to each quart add shalotes 2 oz.; black pepper 1 dr.; boil for 30 minutes, strain, add mace, all¬ spice, ginger, and nutmegs, of each \ oz. ; corian¬ der seed and cochineal, of each 1 dr.; simmer gently for 15 minutes, strain, cool, and bottle.—7. (Sauce Aristocratique.) Green walnut juice, anchovies, equal parts ; cloves, mace, and pimento, bruised, of each 1 dr. to every pound of juice ; boil and strain, then to every pint add 1 pint of vinegar, £ pint of port wine, 4 pint of soy, and a few shalotes. Let the whole stand for a few days, and decant the clear liquor.—8. (Sauce au Roi.) Brown vinegar (good) 3 quarts; soy and walnut ketchup, of each ^ pint; cloves and shalotes, of each £ doz.; Cayenne pepper 1 oz. ; mix, and let them 6tand for 14 days.—9. (Sauce Piquante.) Soy 1 part ; port wine and Cayenne, of each 2 parts ; brown vinegar 16 parts ; mix, and let them stand for 3 or 4 days before bottling. SAUR KRAUT. Prep. Clean white cabbages, cut them into small pieces, and stratify them in a cask along with salt and a few juniper berries and caraway seeds, observing to pack them down as hard as possible with a wooden rammer, and to cover them with a lid pressed down with a heavy weight. The cask should be placed in a cold situation as soon as a sour smell is perceived. Much used by the northern nations of Europe. SAUSAGES. Fat and lean of pork or beef chopped small, flavored with spice, and put into skins, or pressed into pots. Crumb of bread is also frequently added. SAVELOYS. Prep. Young pork, free from bone and skin, 3 lbs.; salt it with 1 oz. of salt¬ petre, and i lb. of common salt for 2 days; chop it fine ; put in 3 teaspoonfuls of pepper; 1 doz. sage leaves chopped fine, and 1 lb. of grated bread ; mix it well, fill the skins, and bake them half an hour in a slack oven. They are good either hot or cold. SAVONETTES, (Fr., Wash-balls.) Prep. 1. (Communes.) — a. Soap 5 lbs.; starch 2 lbs.; essence of orange or citron 1 oz.; eau pour la barbe 1 gallon ; beat together, and form into balls.— b. Soap shavings 5 lbs.; eau de citron 1 quart; digest, force it through a coarse cloth, add starch 2 lbs., and essence of orange or citron 1 oz.; mix well. As last.—2. (Sand balls.) Soap and silicious sand, of each 1 lb.; perfume (any) q. s.—3. Soap shavings 1 lb.; orange flower or rose water $ pint; mix, and when sufficiently soft, add scent q. s., and form into balls. SCAMMONY. The mass of the scammony of the shops is adulterated. The following re¬ ceipts are current for factitious Smyrna scam¬ mony:—1. Aleppo scammony 1 lb. ; jalap 7 lbs.; senna and charcoal, of each 2 lbs.; manna 6 lbs. ; gamboge 4 lbs.; ginger i lb.; sirup of buckthorn, q. s.—2. Jalap 2 lbs. •, senna, Aleppo scammony, and gamboge, of each 8 oz.; charcoal and ginger, of each 4 oz.; as last.—3. Aleppo scammony 1 lb.; extract of jalap 5 lbs.; gum guaiacum and sago, of each 10 lbs.; ivory-black 4 lbs.; mix. These imitations may be detected by the want of the resinous fracture of true scammony, and by their inferior solubility. Sulphuric ether separates from pure scammony fully 78# of resinous matter dried at 280° F.; and its cold decoction is neither rendered blue by iodine, nor its tincture turned green by nitric acid. SCARLET DYE. Proc. (For 1 lb. of cloth.) Cream of tartar 1J oz.; water q. s.; boil in a block-tin vessel, and when dissolved, add solution of tin (made by dissolving 2 oz. of grain tin in a mixture of 1 lb. each of nitric acid and water, and 1J oz. of sal ammoniac) 1$ oz.; boil for 3 minutes, then introduce the cloth and boil it for 2 hours ; drain and cool. Next, take cream of tartar ^ oz.; water q. s.; boil, and add powdered cochineal 1 oz.; boil for 5 minutes, then gradually add solution of tin 1 oz., stirring well all the time ; lastly, put in the goods and dye as quickly as pos¬ sible. (Poerner.) SCENTS, POMATUM. Prep.— 1. (Cow¬ slip.) Essence of bergamotte 1 lb.; essence of lemon ^ lb.; oil of cloves ^ lb.; mix.—2. (Jon- quille.) Essences of bergamotte and lemon, of each, 8 oz.; oil of cloves 2 oz.; oils of sassafras and orange, of each, 1 oz.; mix.—3. (Millejleur.) Essence of ambergris 4 oz.; essence of lemon 3 oz. ; oil of cloves and English oil of lavender, of each, 2 oz.; essence of bergamotte 1 oz.; mix. SCHWARTZ’ DROPS. Prep. Barbadoes tar f^j; tincture of asafo?tida f^iss ; mix. Dose. 40 drops 3 times a day for tapeworm. SCHEELE’S GREEN. Syn. Arsenite of Copper. Prep. Powdered arsenious acid 11 oz.; carbonate of potash 2 lbs.; boiling water 1 gal¬ lon ; dissolve, filter, and add the solution, grad¬ ually, to a filtered solution of 2 lbs. of crystallized sulphate of copper in 3 gallons of water, as long as it produces a grass-green precipitate; well wash with warm water and dry. Prod. 1J lb. A very fine color. Used as a paint. SCILLITIN. Syn. Scillitina. Scillitite. A whitish, resinous, transparent, bitter, deliques- i cent substance, obtained from squills. It is soluble in water, alcohol, and acetic acid, and is purgative and poisonous. SCUDAMORE'S GOUT LOTION. Prep. Camphor’mixture f Jix; alcohol f Jiij; mix. Ap¬ plied on rags or poultices, adding, for the former, enough hot water to warm it. SCURVY. Syn. Scorrutus. The treatment of ordinary cases of this disease mainly consists in ! employing a diet of fresh animal and green vege- table "food, and mild ale, beer, or lemonade, as beverages, scrupulously avoiding salted and dried I meat. SEA SICKNESS. The most effectual pre¬ ventive is the horizontal position. M hen there is ■ much pain, a few drops of laudanum may be ta¬ ken, or an opium plaster applied over the region of the stomach. Persons should put their stomach and bowels in proper order by the use ot mild aperients, and an emetic if required, before pro¬ ceeding to sea, when it will generally be found, SEN 504 SHR that a glass of warm weak brandy and water, to which 15 or 20 drops of laudanum, or still better 1 or 2 drops of creosote have been added, will ef¬ fectually prevent any disposition to sea sickness, provided excess in eating and drinking is at the same time avoided. SEBACIC ACID. (From sebum, suet.) Prep. Distil fat, oil, or suet, in an earthen retort, and treat the product with hot water as long as that liquid deposites any thing on cooling; wash the crystals in cold water, and crystallize from hot water, repeating the process till the crystals be¬ come colorless. Volatile, light, pearly scales, re¬ sembling benzoic acid. With the bases it forms salts called sebates. It is very soluble in hot wa¬ ter, ether, and alcohol. SEDATIVE. Syn. Sedativus. (Lat., from sedo, to ease or assuage.) Medicine that dimin¬ ishes the animal energy without destroying life : opium, henbane, and several of the neutral salts and acids, are sedatives. SELENIUM. (From XiXvi’i?, the moon.) A chemical element discovered by Berzelius in 1818. Prep. (Magnus.) Native sulphuret of selenium i 1 part; binoxide of manganese 8 parts; expose | the mixture to a low red heat in a glass retort, the beak of which dips in water. Props., tyc. A brittle opaque substance, having somewhat the appearance of lead, when in mass, but forming a deep red powder; sp. gr. 4'30 to 4-32; softens at 212° ; fuses at 220° ; boils at 650°. With the metals it forms compounds called seleniurets.—Oxide of selenium is a gaseous sub¬ stance obtained by heating selenium in a vessel of air, and washing the product with water.— Sele- nious acid may be obtained by digesting selenium in aqua regia or nitric acid, and evaporating to dryness. It may be sublimed unchanged, is solu¬ ble in water and alcohol, and forms salts with the bases, termed selenites.—Selenic acid is best ob¬ tained by fusing selenium or seleniuret of lead along with nitrate of soda or potassa, acting on the fused mass with wafer, filtering, boiling briskly to throw down the seleniate of soda, cooling to separate the nitrate of soda, and repeating the process until all the former salt is separated. The seleniate of soda is then decomposed by nitrate of lead, and after well washing the precipitate, it is decomposed by sulphurated hydrogen, when a so¬ lution of selenic acid is obtained. It is a colorless liquid, and forms salts called seleniates. — Seleniu- reted hydrogen (hydroselenic acid) is obtained by the action of dilute sulphuric acid on the proto- seleniuret of iron, manganese, or potassium. It is a colorless gas, freely absorbed by water. Its most remarkable property is its power of irritating the nose, exciting catarrhal symptoms, and de¬ stroying the sense of smell. This has led to the suggestion by Dr. Prout, that the evolution of this substance by volcanoes, and its diffusion through the atmosphere, may be the cause of certain forms of the epidemic disorder called influenza.— Sul¬ phuret and phosphoret of selenium are made by simply fusing their elements together. SENEGINE. Syn. Polygaline. Polygalic Acid. A white odorless powder discovered by Gehlin in the bark of seneka root, ( Polygala Se¬ nega.) It is a powerful errhine and poison. It is volatile, and soluble in water and alcohol. SEPIA. The ink of the cuttle fish. 1 part is capable of making 1000 parts of water nearly opaque. The dried native sepia is prepared for artists by boiling it for a short time in a weak lye of caustic alkali, precipitating by an acid, and well washing the precipitate, and drying it by a gentle heat. A fine brown color. Used, like In¬ dian ink, by artists. SEVUM, PREPARED. Mould candles, at least 2 years old, melted by a very gentle heat and strained from the wicks. (Pharm. Journal.) Used to make mercurial ointment. Triturated with 8 to 12 times its weight of quicksilver, it ex¬ tinguishes the globules in less than a quarter of an hour. *** The magnetic adeps sold for the same purpose, is made by pouring melted lard, in a small stream, into cold w T ater, placing the thin fragments thus obtained in a sieve covered with paper, or other suitable apparatus, and exposing it to the air for 3 or 4 months. (Guibourt.) Speedily “ kills” 30 or 40 times its weight of silver. “ Fresh lard reduced by oil of almonds, or a gentle warmth, to the consistence of,a thick cream, will extinguish 7 or 8 times its weight of running mercury.” (Ann. de Chim.) SHERBET. (Arab.) A cooling drink used in the East, prepared with the juices of fruit and water, variously sweetened and flavored. SHOEMAKER’S BLACK. A solution of copperas in water. Rubbed on leather it turns black. SHOT METAL. Lead 1000 parts; arsenic 3 parts: or if the lead is coarse, 6 to 8 parts. SHRUB. A species of concentrated cold punch. Prep. I. ( Brandy Shrub.) a. Brandy 1 gallon ; orange and lemon juice, of each 1 pint; peels of 2 oranges ; do. of 1 lemon ; digest for 24 hours, strain, and add white sugar 4 lbs., dissolved in wa¬ ter 5 pints, b. Brandy at proof 34 gallons ; essen¬ tial oils of oranges and lemons, of each 1 oz., dis¬ solved in rectified spirit 1 quart; good lump sugar 300 lbs.; dissolved in water 20 gallons ; mix well by rummaging, and gradually and cautiously add of a solution of tartaric acid in water, or of Seville orange juice q. s. to produce a pleasant but scarce¬ ly perceptible acidity ; next “ rummage” well for 15 minutes, add water to make the whole meas¬ ure exactly 100 gallons, and again “ rummage” well for half an hour; lastly, bung down loosely; in 10 or 12 days it will usually be sufficiently brilliant to be racked. This is 66 u. p. II. ( Rum Shrub.) As the last, but substituting rum for brandy. III. (Punch Shrub.) Concentrated punch, made with equal parts of spirit and water. Used to make punch. IV. (Lemonade Shrub.) Concentrated lemon¬ ade. Used to make lemonade or lemon sherbet. Remarks. Rum shrub is the kind in the great¬ est demand, and that having a slight preponder¬ ance of the orange flavor is the most esteemed. If wholly flavored with lemon, it is apt to acquire a kind of “ dead” or “ musty” flavor by long keep¬ ing. The substitution of a few gallons of brandy for a portion of the rum, or the addition, after racking, of about 1 oz. each of bruised bitter al¬ monds, cloves, and cassia, the peels of a dozen or 15 oranges, and a “ thread'’’ of the essences of am¬ bergris and vanilla, renders it delicious. *#* I SIL 505 SIL have employed the above formulae for the manu¬ facture of some score hogsheads of shrub, which have been highly admired in the wholesale trade. SIGHS OF LOVE. Prep. a. Spirit at 18° B. 1 gallon; white sugar 4 lbs., dissolved in water £ galldn; mix, perfume with otto of roses, and color to a pale pink with cochineal, b. As last, but dissolve the sugar in rose water, and omit the otto. A pleasant cordial. SIGNATURES, FAC-SIMILES OF. Proc. Write your name on a piece of paper, and while the ink is wet, sprinkle over it some finely-pow¬ dered gum arabic, then make a rim round it, and pour on it some fusible alloy in a liquid state. Im¬ pressions may be taken from the plates formed in this way, by means of printing ink and the cop¬ perplate press. SILICA. Prep. Levigated porcelain, plaster of Paris, and iron filings, equal parts; mix, and make them into a paste with the thickest quick¬ drying copal varnish. Used to fill hollow teeth. SILICA. Syn. Silicic Acid. Silex. Sili- Cious Earth. (From silex, a flint, or a peb¬ ble.) The earth of flints, and the basis of glass and all silicious minerals. Prep. 1. Heat quartz or rock crystal to red¬ ness, plunge it into cold water, dry, and powder. Insoluble. 2. Powdered quartz, as last, 1 part; carbonate of potash 3 parts ; fuse together. This substance ( soluble glass) dissolves in water, form¬ ing a true solution, ( liquor of flints, silicum liquor,) from which concentrated acids throw down a gelatinous hydrate, of silicic acid. SILICO-FLUORIDES. Double fluorides, formed by precipitating or saturating silico-hydro- fluoric acid with the bases. (See Fluosilicic Acid.) SILICON. Syn. Silicium. The combustible base of silica. It was first procured by Berzelius in 1824, by the action of potassium on fluosilicic acid; but it is more conveniently obtained from the double fluoride of silicon and potassium or so¬ dium, previously dried at nearly a red heat. This substance, gently heated with potassium in a glass tube, and the resulting compound washed with water, yields silicon under the form of a dark brown powder. It dissolves in a mixture of nitric and fluoric acids, and burns or explodes when heated with the hydrates and carbonates of the alkalis. It is permanent in the air, even when heated. SILKS. No silks look well after washing, however carefully it be done, and this method should therefore never be resorted to, but from ab¬ solute necessity. It is recommended to sponge faded silks with warm water and soap, then to rub them with a dry cloth on a flat board, after which to iron them on the inside with a smoothing iron. Sponging with spirits will also improve old black silks. The ironing may be done on the right side, with thin paper spread over them to prevent glazing. SILLABUB. Prep. Grate oft’ the peel of a lemon with lump-sugar, and dissolve the sugar in f of a pint of wine; add the juice of £ a lemon, | and ^ of a pint of cream ; beat the whole together ■ until of a proper thickness, and then put it into glasses. *** Milk 1 pint is often substituted for I 64 cream, and cider or perry for wine. Grated nut¬ meg is often added. When “ whipt” to a froth it is called “ whipt sillabub.” SILVER. Syn. Silber, (Ger.) Argent, (Fr.) Argentum, ( Lat .) Diana ; Luna, (Ale.) This metal, like gold, appears to have been as much valued in the most remote ages of antiquity of which we have any record, as at the present day. It is procured from its ores chiefly by amalgama¬ tion and cupellation. Its sp. gr. is 10-474, and melting-point 1873°, (Daniell,) or bright redness. It is soluble in nitric acid, and in sulphuric acid by the aid of heat. Refined Silver (Argentum Cu- pellatum) is silver that has passed the cupel. (See Assaying) Pure Silver is obtained by placing a copper rod in a solution of the nitrate, digesting the precipitate in caustic ammonia, and washing with water; or by boiling recently precipitated and still moist chloride of silver in a bright iron vessel along with water. Silver leaf (Argen¬ tum foliatum) is used by dentists, and for silver¬ ing. It is only T 0 , / 0 „ 0 th of an inch thick. Sil¬ ver shells are used by artists, and are made like gold shells. Silver dust (Crocus argenti) is pure pulverulent silver obtained as above, and used by japanners. Pur., Tests, Syrufus Aceti. Prep. (P. E.) Vinegar (French wine) f ^xj; white sugar jxiv; make a sirup. Dose 1 dr. to 1 oz. as an expectorant in coughs and colds, or diffused through any mild diluent, as a drink in fevers. SIRUP OF VIOLETS. Syn. Syrufus Viol;e. (P. E. & D.) Syr. Violarum. Prep. — 1 . (P. E.) Fresh violets 1 lb.; boiling water 2^ pints ; infuse for 24 hours in a covered vessel of glass or earthen¬ ware, strain off the liquor, (with gentle pressure,) filter, add white sugar lb. viiss, and dissolve.—2. (Wholesale .) Double-refined white sugar 66 lbs.; anthokyan* 11 lbs.; water 22 lbs. or q. s.; dissolve in earthenware. Gently laxative. Dose. A tea¬ spoonful for an infant. *** Genuine sirup of vio¬ lets should have a lively violet blue color, and should be reddened by acids and turned green by alkalis, and should smell and taste of the flowers. It is frequently used as a test. A spurious sort is met with in the shops, which is colored by litmus, and slightly scented by orris root. The purest sugar, perfectly free from either acid or alkaline contamination, should alone be used in its manu¬ facture. The P. E. orders the infusion to be strain¬ ed without pressure, and the P. Cod. and other Ph. direct the flowers to be first washed in cold water. SIZE. Obtained like glue from the skins of ani¬ mals, but is evaporated less, and kept in the soft state. SMALTS. Syn. Powder Blue. Smalta. Azu- rum. Prep. I. Roast cobalt ore to drive off the arsenic, make the residuum into a paste with oil of vitriol, and heat it to redness for an hour ; pow¬ der, dissolve in water, and precipitate the oxide of iron by carbonate of potash, gradually added, until a rose colored powder begins to fall, then decant the clear, and precipitate by a solution of silicate of potash prepared by fusing together for 5 hours a mixture of ton parts of potash, 15 parts of finely- ground flints, and 1 part of charcoal. The precip¬ itate, after being dried, may be fused and powder¬ ed. Very fine. II. Roasted cobalt ore and potash, of each 1 part; silicious sand 3 parts ; fuse together, cool, and powder. Used in painting, to color glass, and to get up linen. SNUFF. Syn. Tabac, (en poudre, Fr.) The finer kinds of snuff are made from the best de¬ scription of tobacco, separated from the damaged leaves ; but the ordinary snuffs of the shops are mostly prepared from the coarser and damaged portions, the stems or stalky parts that remain from the manufacture of shag tobacco, the dust or powder sifted from the bales, and the fragments that are unfit for other purposes. To impart to the dried leaves the characteristic odor and flavor of to¬ bacco, and to render them agreeable to “ smokers” and “ snuffers,” it is necessary that they should undergo a certain preparation, or kind of fermenta¬ tion. If a fresh green leaf of tobacco be crushed between the fingers, it emits merely the herbaceous smell common to most plants ; but if it be tritu¬ rated in a mortar along with a very small quantity of quicklime or caustic alkali, it will immediately exhale the peculiar odor of manufactured tobacco. This arises from the active and volatile ingredients being liberated from their previous combination, by the ammonia developed by fermentation, or the action of a stronger base. Tobacco contains a considerable quantity of muriate of ammonia, and this substance, as is well known, when placed in contact with lime or potassa, immediately evolves free ammonia. If we reverse the case, and satu¬ rate the excess of alkali in prepared tobacco by the addition of any mild acid, its characteristic odor will entirely disappear. In the preparation of to¬ bacco previously to its manufacture into snuff, these changes are effected by a species of fer¬ mentation. The tobacco, either unprepared or cut into pieces, is placed in layers or heaps, and sprinkled with a weak solution of common salt and water, (about the sp. gr. 1407,) or sauce as it is called ; the salt being added to prevent the to¬ bacco becoming mouldy, and to keep it moist, as well as to moderate the fermentation. Molasses is also frequently added to the sauce when a violet or dark-colored snuff is desired, and some persons with a like intention add a decoction or solution of extract of liquorice. I am informed, however, that pure water, without any addition, is quite sufficient to promote and maintain the perfect fermentation of tobacco, and that of late years the larger and more respectable houses have employed nothing else. The leaves soon become hot, and evolve ammonia ; during this time the heaps require to be occasionally opened up and turned over, lest they become too hot, take fire, or run into the putrefac¬ tive fermentation. The extent to which the pro¬ cess is allowed to proceed varies with different kinds of snuff, from one to three months. When the leaves have arrived at the proper state, they are sufficiently dried to bear being pulverized. This is either performed in a mill, or with a kind of pes¬ tle and mortar. While powdering, the tobacco should be frequently sifted, that it may not be re¬ duced to too fine a powder, and it should be moist¬ ened with rose or orange-flower water, or eau d’ange, which are the only waters fit for the supe¬ rior kinds of snuff. This moistening is usually re¬ peated several times. Tonca beans are put into snuff-boxes to scent the snuff, but the concentrated essence of tonca beans is now mostly used ; the leaves of orchis fusca, and those of several other species of orchides that have the scent of the tonca I bean, are also used to scent snuff French snuff * The expressed juice of violets, defecated, gently heat¬ ed in earthenware to 192°, skimmed, cooled, filtered, a little spirit added, and again filtered. SNU 511 SOA is scented with the root of calamus aromaticus. During the grinding of tobacco it is but too fre¬ quently mixed with dark-colored rotten wood, va¬ rious English leaves* coloring and other matter, which substances are added by the fraudulent manufacturer to reduce the cost. It is a general practice with many dealers to add ammonia to their snuffs to increase their pungency. I have seen 1 cwt. of powdered sal ammoniac sent at one time to a certain London tobacconist. Powdered glass and hellebore are also frequently added for a like purpose. The moist kinds of snuff are gener¬ ally drugged with pearlash, for the triple purpose of keeping them moist and increasing their pun¬ gency and color. The dry snuffs, especially Welsh, are commonly adulterated with quicklime, the particles of which may often be distinguished by the naked eye. This addition causes its biting and desiccating effect on the pituitary membrane. Scotch, Irish, Welsh, and Spanish snuffs, Lundy- foot, ij-c., are examples of the nay snuffs. Among moist snuffs or rappees, brown black, Cuba, ca- rotte, if-c., may be mentioned. Hardham’s mix¬ ture, No. 37, is a mixed rappee, and Prince’s mixture, princeza, are scented rappees. The ! Scotch, Irish, and in fact most of the ordinary snuffs of the shops, are prepared from the midribs and waste pieces ; but the Strasburgh, French, Russian, and Macouba snuffs, from the soft parts of the leaves. The immense variety of snuffs kept in the shops, depend for their distinguishing characteristics on the length of the fermentation, the fineness of the powder, the height to which they are dried, and the addition of odorous sub¬ stances. Among some of the most esteemed French snuffs are the following:— Tabac de ce- drat, bergamotte, and neroli, are made by adding the essences to the snuff— Tabac parfumee aux fleurs, by putting orange flowers, jasmins, tube¬ roses, musk-roses, or common roses, to the snuff in a close chest or jar, sifting them out after 24 hours, and repeating the infusion with fresh flowers as necessary. Another way is to lay paper pricked all over with a large pin between the flowers and the snuff.— Tabac musquee. Any scented snuff 1 lb. ; musk (ground to a powder with white sugar and moistened with ammonia water) 20 grs.; mix. — Tabac ambre. Tabac aux flours 1 lb.; amber¬ gris powdered as last 24 grs.— Tabac en odeur de Mai the. Tabac de nerole 1 lb.; ambergris 20 grs. ; civette 10 grs. ; sugar q. s.— Tabac d la pointe d’Espagne. Snuff aux fleurs 1 lb.; musk 20 grs.; civette 6 grs.; sugar q. s.— Tabac en odeur de Rome. Snuff aux fleurs 1 lb.; amber¬ gris 20 grs.; musk 6 grs.; civette 5 grs.; sugar q. s.— Tabac de Pongibou. Yellow snuff scented with orange flowers 1 lb. ; civette 12 grs.; sugar q. s.; essence of orange flowers 2 to 4 drs. ; other | essences may be used, the snuff having been pre- ' viously scented with the same flowers.— 1 abac Jin i fagon d’Espagne. Red snuft perfumed with flowers.— Macouba snuff is imitated by moistening the tobacco with a mixture of treacle and water, and allowing it to ferment well.— Spanish snuff. Unsifted Havannah snuff ground and reduced by j adding ground Spanish nut-shells, sprinkling the mixture with treacle water, and allowing it to sweat for some days before packing. Most of the imitations of foreign snuff require to be well packed to give them a good appearance.— Yellow snuff Yellow ochre the size of an egg, add chalk to lower the color, grind with 4 drs. of oil of almonds till fine, then add water by degrees, and 2 spoonfuls of mucilage of tragaeanth, till you have about a quart; mix this with purified snuff q. s. and dry it; then grind some gum tragac. with some scented water, and moisten your snuff with it, and when dry, with a very fine sieve sift out the color that does not adhere to the snuff— Red Snuff. As last, but use red ochre.— Eye Snuff. Subsulphate of mercury 4 dr.; dry Scotch snuff or Lundyfoot 1 oz.; triturate well together. A pinch of this occasionally, in inflammation of the eyes, dimness of sight, headache, &c. SOAP. Syn. Savon, (Fr.) Sf.ife, ( Ger.) Sato, ( Lat.) Spanish or Castile soap, made witti olive oil and soda, ( Sapo. Sapo ex olivas oleo et soda confectus, P. L.,) and soft soap made with olive oil and potash, ( sapo mollis, sapo ex olives oleo, et potassd confectus, P. L.,) are the only kinds directed to be employed in medicine. The former is intended whenever soap is ordered, and is the only one employed internally ; the latter is used in ointments, &c. Castile Soap, ( Spanish soap. Marseilles do. Sapo. Sapo durus. Sapo Hispanicus.) Olive oil soda soap is kept both in the white and marbled state ; the former is the purest, but the latter is the strongest. Almond Soap (Sapo Amygdalinus ) is made from almond oil and caustic soda, and is chiefly used for the toilet. Curd Soap is made with tallow and soda. Mottled Soap with refuse kitchen-stuff, &c. Yellow Soap (Rosin soap ) with tallow, rosin, and caustic soda. Soft Soap (of commerce) with whale, seal, or cod oil, tallow, and potash. The olive oil soft soap of the Pharmacopoeia is not met with in trade. SOAP A LA ROSE. Prep. New olive oil soap 30 lbs.; new tallow soap 20 lbs.; reduce them to shavings by sliding the bars along the face of an inverted plane, melt in an untiuned copper pan by the heat of steam or a water-bath, add 14 oz. of finely-ground vermilion, mix well, remove the heat, and when the mass has cooled a little, add essence of roses (otto ?) 3 oz.; do. of cloves and cinnamon, of each 1 oz.; bergamotte 24 oz.; mix well, run the liquid mass through a tammy cloth, and put it into the frames. If the soaps employed are not new, 1 or 2 quarts of water must "be added to make them melt easily. Very' fine. SOAP AU BOUQUET. Prep. Best soap 30 lbs.; essence of bergamotte 4 oz. ; cloves, sassafras, and thyme, of each 1 oz. _ neroli 4 oz.; finely-powdered brown ochre 7 oz., mix as last. Very fine. SOAP, BITTER ALMOND. Prep. Best white tallow soap 4 cwt.; essence of bitter al¬ monds 10 oz.; as soap k la rose. V ery fine. SOAP, BLACK. Syn . Sapo Niger. 1 ns is properly a crude soft soap made of fresh oil, tallow, and potash ; but the following mixture is usually sold for it:—soft soap 7 lbs. ; train oil 1 lb.; water 1 gallon ; boil to a proper consistence, adding ivory black or powdered charcoal to color. Used by farriers. tallow oils of pure SOA 512 SOD SOAP, CINNAMON. Prep. Best tallow soap 30 lbs.; do. palm oil soap 20 lbs.; essence of cinnamon 7 oz.; do. of sassafras and bergamotte, of each 1^ oz.; finely powdered yellow ochre, 1 lb.; mix as soap k la rose. Very fine. SOAP, CROTON. Syn. Sapo Crotonis. Prep. Croton oil 3j; liquor of potassa 3ss; tritu¬ rate together. Purgative. Bose. 2 to 3 grs. SOAP, FLOATING. Prep. Good oil soap J cwt.; water \ gallon ; melt by the heat of a steam or water bath in a pan furnished with an agitator, which must be assiduously worked till the soap has at least doubled its volume, when it must be put into the frames, cooled, and cut into pieces. Lathers well and is very pleasant. Any scent may be added. SOAP, MACQUER’S ACID. Syn. S A ro V itriolicus. Prep. Castile soap 4 oz.; soften by heat and a little water ; add oil of vitriol q. s., con¬ tinually triturating the mass in a mortar. Deter¬ gent. Used where alkalis would be prejudicial. SOAP, MUSK. Prep. Best tallow soap 30 lbs.; palm oil soap 20 lbs.; powdered cloves, pale roses, and gilliflowers, of each 4J oz.; essences of bergamotte and musk, of each 3J oz.; Spanish brown 4 oz.; mix as soap &, la rose. Very fine. SOAP, ORANGE-FLOWER. Prep. Best tallow soap 30 lbs.; palm oil soap 20 lbs.; es¬ sences of Portugal and ambergris, of each oz.; yellowish green color (ochre and indigo) 8i oz.; vermilion, 1^ oz.; mix as soap ti la rose. Very fine. SOAP, PEARL SOFT. Syn. Almond Gream. Creme d’Amandes, Prep. Best hog’s lard 20 lbs.; stir it assiduously in a water bath till it is only half melted, and has a thick creamy appear¬ ance, then add 5 lbs. of caustic potash lye at 36° B. and continue stirring at the same temperature till soapy granulations begin to fall to the bottom ; then add 5 lbs. more of lye, and continue the stir¬ ring for 4 hours more, or till the mass becomes too stiff to be further stirred, when it must be gently beaten and allowed to cool very slowly. When quite cold it must be beaten in small portions at a time in a marble mortar, till it unites to form a homogeneous mass, or “ pearls ” as it is called; es¬ sence of bitter almonds q. s. to perfume being add¬ ed during the pounding. SOAP, PALM OIL. Syn. Violet Soap. Made of palm oil and caustic soda lye. Has a pleasant odor of violets and a lively color. SOAP, STARKEY’S. Syn. Savon Tere- bintiiine. Prep. (P. Cod.) Warm subcarbonate of potash, oil of turpentine, and Venice turpentine, equal parts ; triturate together with a little water till they combine ; put it into paper moulds, and in a few days slice it and preserve it in a well stopped bottle. SOAP, TRANSPARENT. Prep.—1. Per¬ fectly dry tallow soap in shavings, and rectified spirit of wine, equal parts ; put them into a still, apply a very gentle heat to effect the solution, allow the liquid to settle for 2 hours, then pour the clear portion into frames.—2. Dissolve dry almond or soft soap in spirit of wine, strain while warm, distil off the spirit, and pour into moulds. *** This soap does not acquire its full transparency till after a few weeks’ exposure to a dry atmosphere: the pieces must then be trimmed up and stamped as desired. It may be scented and colored by add- j ing the ingredients to it while soft. It is colored rose by tincture of archil, and yellow by tincture of turmeric. Does not lather well. SOAP, WINDSOR. The best Windsor soap is made of a mixture of olive oil 1 part, and ox tal¬ low or suet 9 parts, saponified by caustic soda; but most of the Windsor soap of the shops is mere¬ ly ordinary curd soap scented. On the large scale the perfume is added while the soap is in the soft state, just before it is put into frames, but on the small scale it may be prepared in the same way as soap k la rose. Prep. —1. Best beef tallow and oil soap, as above, 3 cwt.; essence of caraway 2 lbs.; Eng¬ lish oil of lavender, and oil of rosemary, of each £ lb.; mix as soap i la rose.—2. Hard curd soap 1 cwt.; oil of caraway 1£ lbs.; tincture of musk 12 oz.; English oil of lavender 2 oz.; oil of origa¬ num J oz.; as last.—3. Curd soap melted and scented with the oils of caraway and bergamotte. *** Brown Windsor soap is the same colored. SOAPS, TOILET. I. (Soft.) The basis of these is a soap made of hog’s lard and potash, variously scented and colored.—2. (Hard.) The basis of these is a mixture of suet 9 parts, and olive oil 1 part, saponified by caustic soda, and variously scented and colored. They are also made of white tallow, olive, almond, and palm oil soaps, either alone or combined in various proportions, and scented. SODA. Syn. Oxide of Sodium. Soude, (Fr.) Natron, (Ger.) The hydrate of soda, (Sodce Hy¬ dras,) as well as its solution, (Liquor Sodce,) are prepared from carbonate of soda in the same way as the corresponding preparations of potassa. The majority of its salts may also be obtained in a sim¬ ilar manner to those of potassa. Prop., Tests, ij-c. Pure soda resembles potassa, but possesses rather less powerful basic and alka¬ line properties. Soda and its salts are recogni¬ sed. —1. By their solubility in water, and not being precipitated by any reagent.—2. By yielding a salt with sulphuric acid, which by its taste and form is readily recognised as sulphate of soda.—3. By its salts, when exposed by means of platinum wire to the blowpipe flame, imparting a rich yel¬ low color.—4. A solution of caustic soda or car¬ bonate of soda turns turmeric brown and vegetable blues green.—5. Its muriate imparts a yellow tinge to the flame of alcohol. SODA, ACETATE. Syn. Sod^e Acetas. (P. L. & D.) Terra Foliata Mineralis. Prep. (P. D.) Saturate dilute acetic acid with carbonate of soda, filter, and evaporate to the density of 1-276 ; dry the crystals deposited as the liquid cools, and keep them from the air. Dose. 1 to 2 drs. as a diuretic ; chiefly used to make acetic acid. SODA, PHOSPHATE OF. Syn. Taste¬ less Purging Salts. Tribasic Phosphate of Soda and basic water. Rhombic Phosphate of Soda. Neutral do. Sal Mirabile Perlatum. Soda Piiosphorata. Sodae Piiospiias, (P. L. E. &. D.) Prep. (P. E.) Powdered bone ashes lb. x : sulphuric acid 2 pints and f^iv; mix, add gradually water 6 pints, and digest for 3 days, re¬ placing the water which evaporates ; add (i pints of boiling water and strain through linen, and wash the residue in the filter with boiling water; mix I the liquors, and after defecation decant and evap- SOD 513 SOI orate to 6 pints ; let the impurities again settle and neutralize the clear fluid, heated to boiling, with a solution of carbonate of soda in slight ex¬ cess ; crystals will be deposited as the solution cools, and by successively evaporating, adding a little soda to the mother liquor till it is feebly alka¬ line, and cooling, more crystals may be obtained. Keep it in closed vessels. Remarks. “ Exposed to the air it slightly efflo¬ resces. It is totally dissolved by water but not by alcohol.” (P. L.)—“ 45 grs. dissolved in f^ij of boiling water, and precipitated by a solution of 50 grs. of carbonate of lead in f^j of pyroligneous acid, will remain prccipitable by solution of acetate of lead.” (P. E.) Dose. 6 to 12 drs. as a purga¬ tive in broth or soup. It has scarcely any taste. SODA, POTASSIO-TARTRATE OF. Syn. Tartrate of Potash and Soda. Seignette’s Salt. Rochelle do. Tartarized Soda. Sel de Seignette. Sal Rupellensis. Sal Polychres- tum Seignetti. Soda Tartarizata Natron Tartarizatum. Potassj j rectified spirit 1 quart; digest 14 days. Dose. 1 to 4 drs.; in chronic rheumatism, gout, Ac. TINCTURE OF GUAIACUM, (COM¬ POUND.) Syn. Volatile Tincture of Guaia¬ cum. Ammoniated do. Tinct. Guaiacina Vol¬ atile, (P. L. 1745.) T. Guaiaci comp., (P. L. 1836.) T. Guaiaci Ammoniata, (P. E. A D.) Prep. (P. L.) Guaiacum in coarse powder fvij; aromatic spirit of ammonia 1 quart; digest 14 days. A powerful, stimulating sudorific and em- menagogue, in chronic rheumatism, gout, Ac. TINCTURE, HATFIELD’S. Prep. Gum guaiacum and soap, of each 3ij; rectified spirit 1 pint; digest for a week. TINCTURE OF (BLACK) HELLEBORE. Syn. Tinct. Hellebori, (P. L.) Prep. Black hellebore fv ; proof spirit 1 quart; digest 14 days. Emmcnagogue. Dose, £ to 1 dr. TINCTURE OF (WHITE) HELLEBORE. Syn. Tinct. Veratri. T. Hellebori Albi. T. Veratri Albi. Prep. (P. E.) White hellebore ^iv ; proof spirit 1 pint; digest or percolate. Dose. 10 drops 2 or 3 times a day, gradually increased, in gout and rheumatism. TINCTURE OF HEMLOCK. Syn. Tinct. Conii, (P. L. E. A D.) T. Cicute. Prep. 1. (P. L.) Dried hemlock leaves ; cardamom seeds ^j; proof spirit 1 quart ; digest 14 days.—2. (P. E.) Fresh leaves ^xij, express the juice, and per¬ colate the residue with tincture of cardamoms I 3 X; rectified spirit 1 £ pints: mix the liquids, and filter. Deobstruent and narcotic. Dose of the P. L. 20 to 60 drops. TINCTURE OP' HEMP, (INDIAN.) Syn. Tinct. Cannabis. Prep. (O’Shaughnessy.) Al¬ coholic extract of Indian hemp 24 grs.; proof spir¬ it f 5j ; dissolve. Dose. 10 drops ever)’ £ hour in cholera; 3j every £ hour in tetanus till the parox¬ ysms cease, or catalepsy is induced. TINCTURE OF HENBANE. Syn. Tinct. Hyoscyami, (P. L. E. A D.) Prep. (P. L.) Dried henbane leaves %v ; proof spirit 1 quart; digest 14 days, (or percolate, P. E.) Anodyne, sedative^, so¬ porific, and narcotic. Dose. f3ss to oij. %* I lie tinctures of henbane, foxglove, hemlock, hops, ja¬ lap, lobelia inflata, rhatany, savin, squills, senna, valerian, wormwood, Ac., are usually prepared by the druggists with 1 lb. of the dried leaves to each gallon of a mixture of equal parts of rectified spirit and water. TINCTURE OF HOPS. Syn. Tinct. Lu- TIN 536 TIN puli, (P. L.) T. Humuli, (P. D.) Prep. (P. L.) Hops §vj; proof spirit 1 quart; digest 14 days. Anodyne, sedative, and soporific. Dose. 4 to 2 drs. TINCTURE, HUDSON’S. Prep. Tinctures of myrrh and cinchona, and cinnamon water, equal parts, with a little arquebusade and gum arabic. Used as a cosmetic for the teeth. TINCTURE OF IODINE. Syn. Tinct. Iodinij, (P. D.) T. Iodinei, (P. E.) Prep. —1. (P. D.) Iodine §j ; rectified spirit ; dissolve. Majendie and the Paris Codex order the same proportions.—2. (P. E.) Iodine §j; rectified spirit f^xvj ; dissolve. Dose. 5 to 30 drops where the use of iodine is indicated. TINCTURE OF IODINE, (COMPOUND.) Syn. Tinct. Iodinii comp. Prep. (P. L.) Iodine §j; iodide of potassium ^ij; rectified spirit 1 quart; dissolve. Dose. 10 drops, gradually increased to 1 dr. where the use of iodine is indicated. TINCTURE OF IPECACUANHA. Syn. Tinct. Ipecacuanha. Prep. (P. Cod.) Ipecac¬ uanha jj; rectified spirit f jjv ; digest. TINCTURE OF ACETATE OF IRON. Syn. Tinct. Ferri Acetatis. Prep. (P. D.) Acetate of potash 2 parts ; sulphate of iron 1 do.; triturate together, dry, digest in rectified spirit 26 parts, for 7 days, and decant the clear. Dose. 4 to 1 dr., as a chalybeate tonic. TINCTURE OF ACETATE OF IRON, (ALCOHOLIC.) Syn. Tinct. Ferri Acetatis cum alcohole. Prep. (P. D.) Sulphate of iron and acetate of potassa, of each Jj; alcohol 1 quart, (wine measure;) proceed as last, and digest for 24 hours. Dose and use as the last. TINCTURE OF IRON, (AMMONIATED.) Syn. Mynsicht’s Tincture of Iron. Tincture OF AMMONIO-CIILORIDI OF IRON. T. FERRI AMMO- nio-chloridi, (P. L.) T. Ferri ammoniati. Prep. (P. L.) Ammonio-chloride of iron §iv; proof spirit 1 pint; dissolve. Dose. 20 to 60 drops, as a stimulant, chalybeate tonic. TINCTURE OF SESQUICHLORIDE OF IRON. Syn. Tinct. OF MURIATE OF IRON. T. Ferri Sesquichloridi, (P. L.) T. Ferri muria- tis, (P. E.) Liquor Ferri muriatis, (P. D.) Prep. (P. L.) Sesquioxide of iron §vj ; muriatic acid 1 pint; digest in glass for 3 days, frequently shaking, then add rectified spirit 3 pints, and de¬ cant. A ferruginous tonic. Dose. 10 to 30 drops, gradually increased. *** In the old Tinctura Mortis, P. L., iron filings, and in the T. Ferri muriutis, P. E. 1817, black oxide of iron, were used instead of the sesquioxide or carbonate. TINCTURE OF SESQUINITRATE OF IRON. Syn. Tinct. Ferri sesquinitratis. Do. do. persesquinitratis. Prep. (Onion.) Iron fil¬ ings §ss; nitric acid (T5) §ij 3ij ; dissolve, add muriatic acid (IT6) 3vj ; simmer for 2 or 3 min¬ utes, cool, add rectified spirit 5 v ‘‘j> and filter. Proposed as a substitute for the last preparation. Dose the same. TINCTURE OF JALAP. Syn. Tinct. Ja- lapa, (P. L. E. & D.) T. Jalapii, (P. L. 1788.) Prep. (P. L.) Bruised jalap-root §x ; proof spirit 1 quart; digest 14 days, (or percolate, P. E.) Ca¬ thartic. Dose. 1 to 4 drs. TINCTURE OF KINO. Syn. Tinct. Kino, (P. L. E. & D.) Prep. Kino giiiss ; rectified spir¬ it 1 quart; macerate 14 days. Astringent. Dose. 1 to 2 drs. combined with chalk mixture in diar¬ rhoea, &c. TINCTURE OF LACTUCARIUM. Syn. Tinct. Lactucarii. Prep. (P. E.) Powdered lactucarium §iv; proof spirit 1 quart; digest or percolate. Anodyne, soporific, antispasmodic, and sedative. Dose. 20 to 60 drops. >nx contain 1 gr. of lactucarium. TINCTURE OF LAVENDER, (COM¬ POUND.) Syn. Lavender Drops. Red do. Red Lavender. Red Hartshorn. Tinct. La¬ vandula composita, (P. L.) Spiritus IjAVAN- dula compositus, (P. E. & D.) Prep. —1. (P. L.) Spirit of lavender 14 pints; spirit of rosemary 4 pint; red sanders wood (rasped) 3v; cinnamon and nutmegs, of each 3iiss; macerate 14 days.— 2. ( Wholesale.) Oil of cassia f oz. ; oil of nut¬ megs 1 oz.; oils of lavender and rosemary, of each 4 4 oz.; red sanders (rasped) 3 lbs. ; proof spirit 6 gallons, (or rectified spirit and water, of each 3 gallons;) digest 14 days. Should it be cloudy, add a little more proof spirit. Stimulant, cordial, and stomachic. Dose. 1 to 3 teaspoonfuls (4 to 2 drs.) in lowness of spirits, faintness, flatu¬ lence, hvsteria, &c. TINCTURE OF LOBELIA. Syn. Tinct. of Indian Tobacco. T. Lobelia, (P. E.) T. Lobelia inflata. Prep. (P. E.) Dried and powdered lobelia inflata §v; proof spirit 1 quart; digest or percolate. Dose. As an expectorant, 10 to 60 drops ; as an emetic and antispasmodic f3j to f 3ij, every third hour till it causes vomiting. It is principally employed in spasmodic asthma, and some other pulmonary affections. TINCTURE OF LOBELIA, (ETHEREAL.) Syn. Tinct. Lobelia atherea. Prep. 1. (P* E.) Powdered lobelia inflata §v ; spirit of sulphuric ether 1 quart; digest or percolate in a close vessel —2. (Whitlaw.) Lobelia lb. j ; rectified spirit and spirit of nitric ether, of each 2 quarts; macerate for 14 days in the dark. Use and doses as the last. TINCTURE OF LUPULINE. Syn. Tinct. Lupulina. T. Lupuli, (P. E.) Prep. The yel¬ lowish brown powder attached to the scales pf hops, separated by friction and sifting, §v; recti¬ fied spirit 1 quart; digest or percolate. Dose. f3sstof3ij. (See Tincture of Hops.) TINCTURE OF MUSK. Syn. Tinct. Moschi. Prep. (P. D.) Musk 3ij; rectified spir¬ it f f xvj ; digest 7 days. Antispasmodic, but principally used as a perfume, being too weak for medical use. TINCTURE OF MYRRH. Syn. Tinct. Myrrha, (P. L. E. & D.) Prep. — 1. (P. L.) Myrrh jjiij ; rectified spirit 1 quart; digest for 14 days, (or percolate, P. E.)—2. ( Wholesale .) Bruis¬ ed myrrh 24 lbs.; rectified spirit 2 gallons ; water 1 gallon. As last. Tonic and stimulant. Dose. 4 to 1 dr., as an adjunct in mixtures, &c. Chiefly used, diluted with water, as a dentifrice or wash for ulcerated spongy gums. TINCTURE OF MYRRH, (COMPOUND.) Syn. Tinct. Myrriia comp. Prep. Bruised myrrh and Socotrine aloes, of each 2 lbs.; recti¬ fied spirit and water, of each 24 gallons ; digest for 14 days. This is frequently substituted for com¬ pound tincture of aloes in the wholesale trade. TINCTURE OF NUX VOMICA. Syn. TIN 537 TIN Tinct. Nucis Vomic*. Prep. (P. D.) Nux vomica (ground in a coffee-mill) gij; rectified spir¬ it f §viij ; macerate 7 (14) days. Duse. 5 to 10 drops, in paralysis, &c. It is poisonous. TINCTURE, ODONTALGIC. Prep. (Col¬ lier.) Pellitory of Spain gss; camphor 3iij ; opium 3j ; oil of cloves 3ij; rectified spirit f gxvj; digest for a week. Used for the toothache; applied on lint. TINCTURE OF OPIUM. Syn. Laudanum. Tinct. Opii, (P. L. E. &. D.) Prep .—1. (P. L.) Hard opium, powdered, giij ; proof spirit 1 quart; macerate 14 days, and filter. This preparation has a deep brownish red color, and mxix contain about 1 gr. of opium. Its sp. gr. is 0952. (Phil¬ lips.) Dose. 10 to 60 drops as an anodyne, or hypnotic. The following form is substituted for that of the Pharmacopoeia by some wholesale drug houses.—2. Turkey opium 2^ lbs.; boiling water 9 quarts; digest till dissolved, cool, add rectified spirit 2 gallons, and after repose, decant the clear. Prod. 4 gallons. TINCTURE OF OPIUM, (AMMONIA- TED.) Syn. Tinct. Opii ammoniata. Prep. (P. E.) Benzoic acid and hay saffron, of each, 3vj; sliced opium 3iv; oil of aniseed 3j; spirit of ammonia 1 quart; digest for a week, and filter. Stimulant and antispasmodic Dose. 20 to 60 drops in hooping-cough, &c. *** This prepara¬ tion is called paregoric, or paregoric elixir, in Scotland, but should be carefully distinguished from the compound tincture of camphor, which passes under the same names in England; as the former contains about 4 times as much opium as the latter. TINCTURE OF ORANGE PEEL. Syn. Tinct. Aurantii, (P. L. & E.) T. Corticis au- rantii, (P. L. 1788.) Prep. (P. L.) Dried orange peel giiiss; proof spirit 1 quart; digest for 14 days. A grateful bitter stomachic. Dose. 1 to 3 drs., inostl} r as an adjunct to mixtures, &c. TINCTURE OF PELLITORY. Syn. Tinct. Pyrethri. Prep. (Pereira.) Pellitory of Spain and water, of each, gj; rectified spirit gv; digest. Used to relieve toothache. TINCTURE OF QUASSIA. Syn. Tinct. Quassi.e, (P. E. & D.) Prep. (P. E.) Quassia, in chips, 3x; proof spirit 1 quart; digest 7 days. Bitter. Dose. ^ to 2 drs. in dyspepsia and stom- ac J a TINCTURE OF QUASSIA, (COMP.) Syn. Tinct. Quassia comp. Prep. (P. E.) Cardamoms and cochineal, bruised, of each, gss; powdered cinnamon and quassia chips, of each, 3vj ; raisins gvij ; proof spirit 1 quart; digest for 7 days, or percolate. Aromatic and tonic. Dose and use as the last. TINCTURE OF RHUBARB. Syn. Tinct. Rh.bi. Prep. (P. E.) Powdered rhubarb 5'*' ss ? cardamom seeds, bruised, gss ; proof spirit 1 quart; digest or percolate. Cordial, stomachic, and laxa¬ tive. Dose. 3j to gj. „ TINCTURE OF RHUBARB, (COMP.) Syn. Tinct. Rh*i comp., (P. L. &■ D.) I • bari comp., (P. L. 1788.) Prep.— 1. (P- L.) Rhu¬ barb, sliced, giiss; liquorice root, bruised, 3vj; ginger, bruised, and hay saffron, of each, onj , proof spirit 1 quart; digest 14 days. A popu ar remedy in diarrhoea and colic, especially ol drui ards. Dose. As a stomachic, 1 to 3 drs.; as a purgative, i to 1^ oz. The tincture of rhubarb of the shops is mostly inferior, being deficient both in rhubarb and spirit. The following forms I have seen extensively used in the wholesale trade :—2. East India rhubarb 20 lbs.; boiling water q. s. to cover it, infuse for 24 hours, then slice the rhu¬ barb, and put it into a cask with moist sugar, 14 lbs.; ginger, bruised, 3J lbs.; hay saffron 1 lb.; carbonate of potash ^ lb. ; bruised nutmegs % lb.; rectified spirit 19 gallons ; water 21 gallons ; ma¬ cerate with frequent agitation for 14 days, decant the clear, press, and filter the bottoms. Those houses that adhere to the L. Ph. for 1824 substi¬ tute cardamom seeds 5 lbs. for the ginger. TINCTURE OF RHUBARB AND ALOES. Syn. Tinct. Rh*i et Aloes. Elixir sacrum. Prep. (P. E.) Rhubarb giss ; Socotrine or East Indian aloes 3vj; cardamom seeds 3v ; proof spirit 1 quart; macerate 7 days, or percolate. A warm stomachic purgative. Dose. | oz. to 1 oz. TINCTURE OF RHUBARB AND GEN¬ TIAN. Syn. Tinct. Rhjei et Gentian*, (P. E.) T. Rilei amara. Prep. (P. E.) Rhubarb gij ; gentian gss ; proof spirit 1 quart. As last. Stomachic, tonic, and purgative. Dose. 1 dr. to 1 oz. TINCTURE, RUSPINFS. Prep. Orris root gviij; cloves gj ; ambergris 3 j ; rectified spirit 1 quart: digest for 14 days. A fashionable denti¬ frice. TINCTURE OF SAFFRON. Syn. Tinct. Croci. Prep. (P. E.) Hay saffron f ij; proof spirit 1 quart; digest or percolate. Stimulant, and emmenagogue. Dose. 1 to 2 drs. Chiefly used for its color and flavor. TINCTURE OF SENNA, (COMPOUND.) Syn. Tinct. Sen.ve comp., (P. L. E. & D.) Elix¬ ir Salutis. Prep.— 1. (P. L.) Senna piss ; caja- way seeds 3iiiss ; cardamom seeds 3j ; raisins yv; proof spirit 1 quart; macerate for 14 days, (or per¬ colate, P. E.)—2. (P. E.) Sugar giiss; coriander seeds gj; jalap 3vj ; raisins and senna, of each, giv; caraways and cardamoms, of each, 3v ( proof spirit 1 quart. As last.—3. (W holesale .) Senna 6 lbs.; treacle 2 lbs.; caraways £ lb.; carda¬ moms £ lb.; rectified spirit and water, of each, 4 gallons ; as before. Carminative, stomachic, and purgative. Dose. \ to 1 oz. TINCTURE OF SERPENTARY. Syn. Tinct. of Snake Root. T. Serpentari.e, (P. L. E. & D.) Prep. Serpentary giiiss ; proof spirit 1 quart; macerate for 14 days, (or percolate, P. E.) Tonic and diaphoretic. Dose. 1 to 3 drs. TINCTURE OF SQUILLS. Syn. Tinct. Scill*, (P. L. E. D.) Prep. (P. L.) Dried squills (fresh) gv ; proof spirit 1 quart; macerate for 14 days, (or percolate, P. E.) Expectorant and diu¬ retic. Dose. 10 to 30 drops, in chronic coughs, and other bronchial affections. TINCTURE OF STRAMONIUM. Syn. Tinct. of Thorn Apple. T. Stramonii. 1 >ep. (P U. S.) Bruised stramonium seeds 51 J ; proof spirit gxvj ; digest for 6 days. Anodyne. Dose. 10 to 20 drops, in neuralgia, rheumatism, etc. Said to be superior to laudanum. TINCTURE OF VALERIAN. Syn. Iinct. Valerian*, (P. L. E. & D.) Prep. (P. L.) Va¬ lerian root gv; proof spirit 1 quart; macerate 14 TIS 538 TOB days, (or percolate, P. E.) Tonic and antispas- raodic Dose. 1 to 3 drs in hysteria, epilepsy, &c. TINCTURE OF VALERIAN, (COMP.) Syn. Ammoniated Tincture of Valerian. Vo¬ latile do. do. Tinct. Valerians Comp., (P. L.) T. Valerianae Ammoniata, (P. E. & D.) Prep. (P. L.) Valerian §v; aromatic spirit of ammonia 1 quart; macerate 14 days, (or percolate P. E.) Stimulant, tonic, and antispasmodic. Dose and use as the last. The tincture of the shops is gen¬ erally made with only 1 lb. of the root to the gal¬ lon. TINCTURE OF ACETATE OF ZINC. Syn. Tinct. Zinci Acetatis. Prep. (P. D.) Acetate of potash and sulphate of zinc, of each, ; rub together, then add rectified spirit f^xvj, and macerate for a week. Astringent. Diluted with water, it is used as a collyrium and injection. TINCTURES, CONCENTRATED. Syn. Tinct. Concentrate Haenli. Prep. (Baden Ph.) These are much stronger than ordinary tinctures, and are thus prepared:—Digest 8 parts of the vege¬ table powder in 16 of spirit of wine 0-857 for 4 days at 72° F., stirring occasionally. Then press and filter. Add to the residue as much spirit as it has absorbed, press, and filter. Mix the liquors, the weight of which should be 16 parts. In this way are prepared concentrated tinctures of aco¬ nite leaves; arnica and chamomile flowers; bella¬ donna, conium, digitalis, hyoscyamus, peppermint, and savine leaves; ipecacuanha and valerian roots, &c. TINCTURES, .ETHEREAL. Syn. Tinct. aEthereae. Prep. (P. Cod.) 1 . Ethereal Tinc¬ ture of Aconite. Powdered aconite leaves fj ; sulphuric ether §iv, (fjjvj.) It is best prepared by percolation in a cylindrical glass vessel furnished with a stopper, and terminating at the lower end in a funnel, which is to be obstructed with a little cotton. The powder being introduced over the cotton, pour on it enough ether to moisten it, put in the stopper, fix the tube into the neck of a bot¬ tle, and leave it for 48 hours. Then add gradually the rest of the ether, and, lastly, enough water to displace the ether absorbed. In a similar manner are prepared the ethereal tinctures of ar¬ nica flowers, belladonna, hetnlock, foxglove, to¬ bacco, pellitory, solanum, valerian, stramonium, tf-c., of the Paris Codex. 2. Ethereal Tincture of Ambergris. Am¬ bergris ; sulphuric ether §iv, (f^vj ;) macerate in a stoppered bottle for 4 days, and filter in a covered funnel. *** In a similar way are made the ethereal tinctures of asafcetida, cantharides, (3'j to acetic ether §viij,) castor, musk, amber, tolu, otassa, when valerianate of potassa is formed, and a vola¬ tile oil is separated ; by evaporating to dryness, the latter is dissipated, and the dry mixture, treated with dilute sulphuric acid and distilled, yields an aqueous solution of valerianic acid. By careful redistillation it may be deprived of water. Vale- VAR 542 YAR rianic acid may also be produced artificially, by heating fused potassa along with the oil of potato, or corn spirit, ( hydrated oxide of ainule,) when valerianate of potassa is obtained, the acid of which is identical in all respects with that obtained from the root of Valeriana Officinalis. (Liebig.) *** Colorless, limpid, oleaginous ; boils at 270° ; soluble in alcohol and ether, and in 30 parts of water ; smells strongly of valerian ; with the bases it forms salts called Valerianates, most of which are soluble. VANADIUM. (From Vanadis, a Scandina¬ vian idol.) A rare metal discovered by Sefstom, in 1830, in some Swedish iron, extracted from an iron mine near Jonkoping. It has since been found in a lead ore from Scotland. It is white, brittle, very difficult of reduction, and soluble in nitric and nitromuriatic acids, with which it yields dark blue colored solutions. Vanadium is obtained from the native vanadate of lead, by dissolving the ore in nitric acid, passing sulphureted hydrogen through the solution, to throw down lead and arsenic, and evaporating the resulting blue liquid to dryness ; the residuum is then dissolved in a solution of am¬ monia, and a piece of sal ammoniac, considerably larger than can be dissolved, introduced; as the latter dissolves, a pulverulent precipitate of vana¬ date of ammonia is formed, which must be washed, first in a solution of sal ammoniac, and then in al¬ cohol of 0-860. By exposing this salt, in an open platinum crucible, to a heat a little below redness, and keeping it constantly stirred, until it acquires a dark red color, pure vanadic acid is obtained. (Johnston.) From this acid metallic vanadium may be procured, by placing fused fragments of it, and potassium, of equal size, in alternate layers, in a porcelain crucible, the potassium being in the largest proportion, and after well luting on the cover, heating it carefully over a spirit-lamp ; the cooled mass must then be washed with water. (Berzelius.)— Protoxide of vanadium is obtained by acting on vanadic acid by heat and charcoal, or hydrogen gas. Black. —Binoxide of vanadium, by heating to dull redness a mixture of 10 parts of the protoxide and 12 of vanadic acid, in an atmo¬ sphere of carbonic acid gas, or out of contact with air and combustible matter. It is also formed by heating vanadate of ammonia in close vessels. A black powder. It is precipitated as a grayish-white hydrate from its solutions, by carbonate of soda in slight excess. —Vanadic acid (peroxide) is orange- colored, scarcely soluble in water, and forms, with the alkaline bases, soluble salts, called Vanadates, and with the other bases, sparingly soluble salts. All ol these have an orange or yellow color. Va¬ nadium is distinguished from chromium by deox¬ idizing substances giving a blue color to solutions of the former, but a green one to solutions of the latter.—“ Vanadate of ammonia, mixed with solu¬ tion of galls, forms a black fluid, which is the best writing ink hitherto known. The quantity of the salt required for this purpose is very small; the writing is perfectly black, and not obliterated by alkalis, acids, chlorine, or other reagents, that at the same time will not destroy the paper.” (Ure.) VAN SWIETEN’S DROPS. A solution of corrosive sublimate. (See Solution of Bichlo¬ ride of Mercury, P. L.) VARNISH. Syn. Vernis, (Fr.) Firniss (Ger .) A solution of resinous matter, wffiich, when spread thin upon the surface of a solid body, be¬ comes dry, and forms a glossy, transparent coating, impervious to air and moisture. Varnishes may be conveniently divided into two kinds, viz., spirit and oil varnishes. Concentrated alcohol is used as the solvent in the former, and fixed or volatile oils, or mixtures of the two, for the latter. The sp. gr. of alcohol for the purpose of making var¬ nishes should not be greater than 0-820. Camphor is often dissolved in it to increase its solvent powers. The oil of turpentine, which is the essential oil chiefly employed, should be pure and colorless. Pale drying linseed oil is the fixed oil generally used for varnishes, but poppy and nut oil are also occasionally employed. Among the substances which are dissolved in the above menstrua are,— turpentine, copal, mastich, lac, elemi, sandarach, anime, and amber, to impart body and lustre ; benzoin to impart scent; gamboge, turmeric, saf¬ fron, annotto, and Socotrine aloes, to give a yel¬ low color; dragon's blood to give a red tinge; asphaltum to give a black color and body ; caout¬ chouc to impart body, toughness, and elasticity. In the preparation of Spirit Varnishes, care should be taken to prevent the evaporation of the alcohol as much as possible, and also to preserve the portion that evaporates. On the large scale, a common still, mounted with its head and connected with a proper refrigerator, should be employed. The capital should be furnished with a stuffing-box, to permit of the passage of a vertical rod, connected with a stirrer at one end, and a working handle at the other. The gum and spirit being introduced, and the head of the still closely fitted on and luted, heat (preferably that of steam or a water-bath) should be applied, and the spirit brought to a boil, when the heat should be partially withdrawn, and agitation continued till the gum is dissolved. The spirit which has distilled over should be then add¬ ed to the varnish, and, after thorough admixture, the whole should be run off through a silk gauze sieve into stone jars, which should be immediately corked down, and set aside to clarify. On the small scale, spirit varnishes are best made by ma¬ ceration in close bottles. In order to prevent the agglutination of the resin, it is often advantage¬ ously mixed with clear silicious sand, or pounded glass, by which the surface is much increased, and the solvent power of the menstruum promoted. In the manufacture of oil varnishes, one of the most important points is the use of good drying oil. Linseed oil for this purpose should be pale, limpid, brilliant, scarcely odorous, and mellow and sweet to the taste.—100 gallons of such oil are put into an iron or copper boiler, capable of holding 150 gallons, and gradually heated to a gentle sim¬ mer for 2 hours, to expel moisture ; the sciSn is then carefully removed, and 14 lbs. of scale litharge, 12 lbs. of red lead, and 8 lbs. of powdered umber, (all carefully dried and free from moisture,) are gradually sprinkled in ; the whole is then kept well stirred, to prevent the driers sinking to the bottom, and the boiling is continued, at a gentle heat, for 3 hours longer; the fire is next withdrawn, and, in 24 to 36 hours, the scum is carefully removed, and the clear supernatant oil decanted from the bottom. This forms the best boiled or drying oil. Another method is to heat a hogshead of the oil VAR 543 VAR gradually for 2 hours, then to gently simmer it for about 3 hours longer, and, after removing the scum, to add gradually 1 lb. of the best calcined mag¬ nesia, observing to mix it up well with the oil, and afterwards to continue the boiling pretty briskly for 1 hour, employing constant agitation. The fire is then allowed to die away, and, after 24 hours, the oil is decanted as before. The product is called “ clarified oil,” and requires to be used with driers. It should bo allowed to lie in the cistern for 2 or 3 months to clarify. In the preparation of oil var¬ nishes, the “ gum” is melted as rapidly as possible, without discoloring or burning it; and when com¬ pletely fused, the oil, also heated to nearly the boiling point, is poured in, after which the mix¬ ture is boiled till it appears perfectly homogeneous and clear like oil, when the heat is raised, and the driers (if any are to be used) gradually and cau¬ tiously scattered in, and the boiling continued, with constant stirring, for 3 or 4 hours, or till a lit¬ tle when cooled on a palette knife, feels strong and stringy between the fingers. The whole is next allowed to cool considerably ; but while still quite fluid, the turpentine, previously made moderately hot, is cautiously added, and the whole thoroughly incorporated. The varnish is then run through a filter or sieve into stone jars, cans, or other vessels, and set aside to clarify by subsidence. When no driers are used, the mixture of oil and gum is boil¬ ed till it runs perfectly clear, when it is removed from the fire, and, after it has cooled a little, the turpentine is added as above. It is generally con¬ ceived that the more perfectly the “ gum” is fused, or “ run,” as it is called, the greater and stronger will be the product; and the longer the boiling of the “ gum” and oil is continued, within modera¬ tion, the freer the varnish will work and cover when made. An excess of heat renders the varnish “ stringy,” and injures its flowing qualities. For pale varnishes as little heat as possible should be employed throughout the whole process. Body varnishes should contain 1 4 lbs. ; carriage, wain¬ scot, and mahogany varnish 1 lb. ; and gold size, and black japan, fully 4 lb. of “ gum” per gallon, besides the asphaltum in the latter. The use of too much driers injures the brilliancy and trans¬ parency of the varnish. Copperas does not com¬ bine with varnish, but only hardens it; sugar of lead does. I am informed that boiling oil of tur¬ pentine combines very readily with melted copal, and that it is an improvement to use it, either be¬ fore or in conjunction with the oil, in the prepara¬ tion of copal varnish that is desired very white. All varnishes require age before use. Trans, of the Soc. of Arts, vol. 49; and Copal, Amber, Caoutchouc. *#* From the inflammable nature of the mate¬ rials of which varnishes are composed, their manu¬ facture should be only carried on in a detached i building, that is of little value, and built of unin-1 flammable materials. When a pot of varnish, gum, or turpentine, catches fire, it is most readily extinguished by closely covering it with a piece of stout woollen carpeting, which should be always kept ready for the purpose. . t+t To give lustre to varnish after it is laid on, it is rubbed\vith pumice-stone vers- finely powder¬ ed, and water; which being dried with a r ot i, the work is afterward patiently rubbed with an oiled rag and tripoli, till the required polish is pro¬ duced. The surface is last of all cleaned with soft linen cloths, cleared of all greasiness with powder of starch, and rubbed bright with the palm of the hand. IT j^IT In varnishing, care must be taken that the surface is free from grease, or smoke; as un¬ less this is the case, the best oil or turpentine var¬ nish in the world will not dry and harden. Old articles are usually washed with soap and water, by the painters, before being varnished. VARNISH, AMBER. Prep. I. (Pale.) Am¬ ber, pale and transparent, 6 lbs.; fuse, add hot clarified linseed oil 2 gallons; boil till it strings strongly, cool a little, and add oil of turpentine 4 gallons. Pale as copal varnish ; soon becomes very hard, and is the most durable of oil varnishes; but requires time before it is fit for polishing. When wanted to dry and harden quicker, “ dry¬ ing” oil may be substituted for linseed, or “ driers” may be added during the boiling. II. Amber 1 lb.; melt, add Scio turpentine 4 lb.; transparent white resin 2 oz.; hot linseed oil 1 pint; and afterwards oil of turpentine q. s.; as above. Very tough. III. (Hard.) Melted amber 4 oz.; hot boiled oil 1 quart; as before. IV. (Pale.) Very pale and transparent amber 4 oz. ; clarified linseed oil and oil of turpentine, of each 1 pint; as before. *** Amber varnish is suited for all purposes, where a very hard and durable oil varnish is re¬ quired. The paler kind is superior to copal var¬ nish, and is often mixed with the latter to increase its hardness and durability. (See Amber.) VARNISH, BLACK. Prep. I. (Black am- her varnish.) Amber 1 lb.; fuse, add hot drying oil 4 pint; powdered black rosin, and asphaltum, (Naples,) of each 3 oz.; when properly incorpo¬ rated and considerably cooled, add oil of turpentine 1 pint. This is the beautiful black varnish of the coachmakers. It is also fit for metals. II. (Ironwork black.) Asphaltum 48 lbs.; fuse, add boiled oil 10 gallons ; red lead and litharge, of each 7 lbs.; dried and powdered white copperas 3 lbs.; boil for 2 hours, then add dark gum amber (fused) 8 lbs.; hot linseed oil 2 gallons ; boil for 2 hours longer, or till a little of the mass, when cool¬ ed, may be rolled into pills, then withdraw the heat, and afterwards thin down with oil of turpen¬ tine 30 gallons. Used for the ironwork of carriages, and other nice purposes. III. (Black japan.) Naples asphaltum 50 lbs.; dark gum anime 8 lbs.; fuse, add linseed oil 12 gallons ; boil, add dark gum amber 10 lbs.; pre¬ viously fused and boiled with linseed oil 2 gallons ; add the driers, and proceed as last. L sed for wood or metals. IV. (Brunswick black.)—a. Foreign asphaltum 45 lbs.; drying oil 0 galls.; litharge 6 lbs.; boil as last, and thin with 25 gallons of oil of turpentine. Used for ironwork, Ac.— b. Black pitch and gas tar asphaltum, of each 25 lbs. ; boil gently for o hours, then add linseed oil 8 gallons; litharge and red lead, of each 10 lbs.; boil as before, and thin with oil of turpentine 20 gallons. Inferior to the last, but cheaper. (See Amber V arxish.) VARNISH, BODY. Prep. I. I.m«st African copal 8 lbs.; fuse carefully, add clarified oil 2 gal- VAR 544 VAR Ions ; boil gently for 4^ hours, or till quite stringy, cool a little and thin with oil of turpentine 3| gal¬ lons. Dries slowly. II. Pale gum copal 8 lbs.; clarified oil 2 gal¬ lons ; dried sugar of lead ^ lb.; boil as before, then add oil of turpentine 3J gallons, and mix it, while still hot, with the following varnish:—8 lbs. of pale gum anime ; linseed oil 2 gallons ; dried white cop¬ peras $ lb. ; boil as before, and thin with oil of turpentine 3^ gallons ; the mixed varnishes are to be immediately strained into the cans or cistern. Dries in about 6 hours in winter, and 4 hours in summer. Used for the bodies of coaches and other vehicles. VARNISH, CABINET-MAKERS’. Prep. I. Very pale shellac 5 lbs.; mastich 7 oz.; alcohol, of 90$, 5 or 6 pints ; dissolve in the cold with fre¬ quent stirring. Used for French polishing, &c. It is always opaque. A similar varnish, made with weaker spirit, is used by bookbinders to var¬ nish morocco leather book covers. II. As the last, but substitute wood naphtha 6 pints for the alcohol. III. ( Japanner’s copal varnish .) Pale African copal 7 lbs ; fuse, add clarified linseed oil ^ gallon ; boil for 5 minutes, remove it into the open air, add boiling oil of turpentine 3 gallons, mix well, strain it into the cistern, and cover it up immediately. Used to varnish furniture, and by japanners, coachmakers, &c. Dries in 15 minutes, and may be polished as soon as hard. (See French Polish.) VARNISH, CARRIAGE. I. (Spirit.) San- darach 19 oz.; pale shellac 9 J oz.; very pale trans¬ parent rosin, 12J oz.; turpentine 18 oz.; alcohol, at 85$, 5 pints ; dissolve. Used for the internal parts of carriages, &c. Dries in 10 minutes or less. II. ( Best Pale.) Pale African copal 8 lbs.; fuse, add clarified linseed oil 2J gallons ; boil till very stringy, then add dried copperas and litharge, of each 4 lb.; boil as before directed, thin with oil of turpentine 5^ gallons, mix while hot with the fol¬ lowing varnish, and immediately strain the mix¬ ture into a covered vessel:—Gum anime 8 lbs.; clarified linseed oil 2J gallons; dried sugar of lead and litharge, of each 4 lb- ; boil as before, thin with oil of turpentine 5J gallons, and mix it while hot with the last varnish as above directed. Dries in 4 hours in summer and 6 in winter. Used for the wheels, springs, and carriage parts of coaches, and other vehicles, and by house painters, decora¬ tors, &c., who want a strong, quick-drying, and durable varnish. III. ( Second Quality.) Sorted gum anime 8 lbs.; clarified oil 3 gallons ; litharge 5 oz.; dried and powdered sugar of lead and white copperas, of each 4 oz. ; boil as last and thin with oil of tur¬ pentine 5J gallons. VARNISH, COPAL. Prep. —1. (Turpentine.) Oil of turpentine 1 pint; set the bottle in a water bath, and add in small portions at a time, 3 oz. of powdered copal that has been previously melted by a gentle heat, and dropped into water ; in a few days decant the clear. Dries slowly, but is very pale and durable. Used for pictures, &c. II. (Oil.) Pale hard copal 2 lbs.; fuse, add hot drying oil 1 pint; boil as before directed, and thin with oil of turpentine 3 pints, or q. s. Very pale. Dries hard in 12 to 24 hours. III. Clearest and palest African copal 8 lbs.; fuse, add hot and pale drying oil 2 gallons ; boil till it strings strongly, cool a little, and thin with hot rectified oil of turpentine 3 gallons, and imme¬ diately strain into the store can. Very fine. Both the above are used for pictures. IV. (Spirit.) Coarsely-powdered copal and glass, of each 4 oz. ; alcohol, of 90$, 1 pint: cam¬ phor 4 oz.; heat it in a water-bath so that the bubbles may be counted as they rise, observing fre¬ quently to stir the mixture ; when cold decant the clear. Used for pictures. V. Copal melted and dropped into water 3 oz.; gum sandarach 6 oz.; mastich and Chio turpentine, of each 2^ oz. ; powdered glass 4 oz.; alcohol, of 85$, 1 quart; dissolve by a gentle heat. Used for metal chairs, &c. *** All copal varnishes are hard and durable, though less so than those made of amber, but they have the advantage over the latter of being paler. They are applied on coaches, pictures, polished metal, wood, and other objects requiring good durable varnish. (See Body and Carriage Var¬ nishes, and Copal.) VARNISH, CRYSTAL. Prep. I. Genuine pale Canada, balsam and rectified oil of turpentine, equal parts ; mix, place the bottle in warm water, agitate well, set it aside, in a moderately warm place, and in a week pour off the clear. Used for maps, prints, drawings, and other articles of paper, and also to prepare tracing paper, and to transfer engravings. II. Mastich 3 oz.; alcohol 1 pint; dissolve. Used to fix pencil drawings. VARNISH, ETCHING. Prep. I. (Lawrence.) White wax 2 oz.; black and Burgundy pitch, of each \ oz.; melt together, add by degrees pow¬ dered asphaltum 2 oz., and boil till a drop taken out on a plate will break when cold by being bent double 2 or 3 times between the fingers; it must then be poured into warm water and made into small balls for use. II. (Callofs Hard Vbrnish. Florentine do.) Linseed oil and mastich, of each 4 oz.; melt to¬ gether. III. (Callot’s Soft Varnish.) Linseed oil 4 oz.; gum benzoin and white wax, of each £ oz.; boil to two-thirds. VARNISH, FURNITURE. Prep. White wax 6 oz.; oil of turpentine 1 pint; dissolve by a gentle heat. Used to polish wood by friction. (See Cabinet-makers’ and Copal Varnishes.) VARNISH, FLEXIBLE. Prep.— 1. Indian rubber in shavings 1 oz.; mineral naphtha 2 lbs.; digest at a gentle heat in a close vessel till dissolved, and strain.—2. Indian rubber 1 oz.; drying oil 1 quart; dissolve by as little heat as possible, em¬ ploying constant stirring, then strain. 3. Linseed oil 1 gallon ; dried white copperas and sugar of lead, of each 3 oz.; litharge 8 oz.; boil with con¬ stant agitation till it strings well, then cool slowly and decant the clear. If too thick, thin it with quick-drying linseed oil. The above are used for balloons, gas bags, &c. (See Balloon Varnish and Caoutchouc.) VARNISH FOR GILDED ARTICLES. Prep. (Watin.) Gum lac in grains, gamboge, dragon’s blood, and annotto, of each 12J oz.; saf¬ fron 34 oz. ; each resin must be dissolved separate- YAR 545 VAR ly in 5 pints of alcohol of 90§, and two separate tinctures must be made with the dragon’s blood and annotto in a like quantity of spirit, and a proper proportion of each mixed together to pro¬ duce the required shade. VARNISH, ITALIAN. jPrep.—1. Boil Scio turpentine till brittle, powder, and dissolve in oil of turpentine.—2. Canada balsam and clear white rosin, of each 6 oz.; oil of turpentine I quart; dis¬ solve. Used for prints, Ac. VARNISH, LAC. Prep. —1. Seed lac 8 oz.; alcohol 1 quart; digest in a close vessel in a warm situation for 3 or 4 days, then decant and strain.— 2. Substitute lac bleached by chlorine for seed lac. Both are very tough, hard, and durable ; the last almost colorless. Used for pictures, metal, wood, or leather. VARNISH, LAC. Syn. Lacquer. Prep. I. Seed lac 3 oz. ; turmeric 1 oz.; dragon’s blood \ oz.; alcohol 1 pint; digest for a week, frequently shaking, decant and filter. Deep gold colored. II. Ground turmeric 1 lb.; gamboge oz.; gum sandarach 3^ lbs.; shellac J lb.; all in pow¬ der : rectified spirit of wine 2 gallons ; dissolve, strain, and add turpentine varnish 1 pint. Gold colored. III. Spanish annotto 3 lbs.; dragon’s blood 1 lb.; gum sandarach 3^ lbs.; rectified spirit 2 gal¬ lons ; turpentine varnish I quart; dissolve and mix as the last. Red colored. IV. Gamboge cut small 1 oz.; Cape aloes cut small 3 oz.; pale shellac 1 lb.; rectified spirit 2 gallons ; as the last. Pale brass colored. V. Seed lac, dragon’s blood, annotto, and gam¬ boge, of each 4 lb.; saffron 1 oz.; rectified spirit of wine 5 quarts ; as last. *** Lacquers are used upon polished metals and wood to impart the appearance of gold. As they are wanted of different depths and shades of color, it is best to keep a concentrated solution of each coloring ingredient ready, so that it may at any time be added to produce any desired tint. VARNISH, MAHOGANY. Prep. Sorted gum anime 8 lbs.; clarified oil 3 gallons; litharge and powdered dried sugar of lead, of each i lb.; boil till it strings well, then cool a little, thin with oil of turpentine 5£ gallons, and strain. VARNISH, MASTICH. Syn. Picture Var¬ nish. Turpentine Varnish. Prep. —1. (Fine.) Very pale and picked gum mastich, 5 lbs.; glass pounded as small as barley, and well washed and dried, 2$ lbs.; rectified turpentine 2 gallons ; put them into a clean 4 gallon stone or tin bottle, bung down securely, and keep rolling it backwards and forwards pretty smartly on a counter or any other solid place for at least 4 hours ; when, if the gum is all dissolved, the varnish may be decanted, strain¬ ed through muslin into another bottle, and allowed to settle. It should be kept for 6 or 9 months be¬ fore use, as it thereby gets both tougher and clearer. II. (Second Quality.) Mastich 8 lbs. ; turpen¬ tine 4 gallons ; dissolve by a gentle heat, and add pale turpentine varnish i gallon. III. Gum mastich 6 oz.; oil of turpentine 1 quart; dissolve. . . *** Mastich varnish is used for pictures, Ac., when good, it is tough, hard, brilliant, and color- less. Should it get “ chilled;' 1 lb. of well-washed 69 silicious sand should be made moderately hot, and added to each gallon, which must then be well agitated for 5 minutes, and afterwards allowed to settle. VARNISH, OAK. Prep. —1. Clear pale rosin, 34 lbs.; oil of turpentine 1 gallon; dissolve.—2. Clear Venice turpentine 4 lbs.; oil of turpentine 5 lbs.; mix. Both are good common varnishes for wood or metal. VARNISH, OIL. Prep —1. Rosin 3 lbs.; melt, add Venice turpentine 2 lbs.; pale drying oil 1 gallon ; cool a little and thin with oil of turpentine 1 quart.—2. Rosin 3 lbs. ; drying oil J gallon ; melt and thin with oil of turpentine 2 quarts. Both the above are good varnishes for common work. VARNISH, PICTURE. Several varnishes are called by this name. Pale copal or mastich varnish is generally used for oil paintings, and crystal, white hard spirit, or mastich varnish, for water-color drawings on paper. VARNISH, SPIRIT. Prep. L ( Brown Hard.) — a. Sandarach 4 oz.; pale seed lac 2 oz.; elemi (true) 1 oz.; alcohol 1 quart; digest with agitation till dissolved, then add Venice turpentine 2 oz.— b. Gum sandarach 3 lbs.; shellac 2 lbs.; rectified spirit, (65 over proof,) 2 gallons ; dis¬ solve, add turpentine varnish 1 quart; agitate well and strain. Very fine.— c. Seed lac and yellow resin, of each lbs.; rectified spirit 2 gallons. II. (White Hard.) a. Gum sandarach 5 lbs.; camphor 1 oz.; rectified spirit (65 over proof) 2 gallons ; washed and dried coarsely-pounded glass 2 lbs.'; proceed as in making mastich varnish; when strained add 1 quart of very pale turpentine varnish. Very fine.— b. Picked mastich and coarsely-ground glass, of each, 4 oz.; sandarach and pale clear Venice turpentine, of each 3 oz.; alcohol 2 lbs.; as last.—c. Gum sandarach 1 lb.; clear Strasburgh turpentine 6 oz.; rectified spirit (65 over proof) 3 pints; dissolve.— d. Mastich in tears 2 oz.; sandarach 8 oz. ; gum elemi 1 oz.; Strasburgh or Scio turpentine (genuine) 4 oz. ; rectified spirit (65 o. p.) 1 quart. Used on metals, Ac. Polishes well. III. (Soft Brilliant.) Sandarach 6 oz.; elemi (genuine) 4 oz.; anime 1 oz.; camphor i oz.; rectified spirit 1 quart; as before. %* The above spirit varnishes are chiefly ap¬ plied to objects of the toilette, as work-boxes, card-cases, Ac., but are also suitable to other articles, whether of paper, wood, linen, or metal, that require a brilliant and quick-drying varnish. They mostly dry almost as soon as applied, and are usually hard enough to polish in 24 hours. Spirit varnishes are less durable and more liable to crack than oil varnishes. VARNISH, STOPPING OUT. Syn. Petit Vkrnis. Prep. Lampblack made into a pasto with turpentine. Used by engravers. VARNISH, TRANSFER- Syn. Mordant. Prep. Mastich in tears 6^ oz.; rosin 12i oz.; pale Venice turpentine (genuine) and sandarach, of each 25 oz.; alcohol 5 pints; dissolve as before. Used for fixing engravings or lithographs on wood, and for gilding, silvering, Ac. (See Ciustal Varnish.) „ „ .. . , VARNISH, TURPENTINE. Prep. Mastich VEG 546 VEG in tears 12 oz.; pounded glass 5 oz.; camphor ^ oz. ; oil of turpentine 1 quart; digest with agita¬ tion till dissolved, then add Venice turpentine (pure) 1^ oz.; previously liquefied • by a gentle heat, mix well, and the next day decant. Very fine. Used for paintings. See Mastich. VARNISH, WAINSCOT. The same as mahogany varnish, but using paler gum and oil. (See Oak Varnish.) VARNISH, WAX. Prep.— 1. (Milk of Wax.) White wax (pure) 1 lb.; melt with as gentle a heat as possible, add warm spirit of wine, sp. gr. 0-830, 1 pint; mix perfectly, and pour the liquid out upon a cold porphyry slab; next grind it with a muller to a perfectly smooth paste, with the addition of more spirit as required, put the paste into a marble mortar, make an emulsion with water 3J pints, gradually added, and strain through muslin. Used as a varnish for paintings; when dry, a hot iron is passed over it, or heat is otherwise evenly applied, so as to fuse it, and render it transparent; when quite cold it is polish¬ ed with a clean linen cloth. The most protective of all varnishes. Many ancient paintings owe their freshness at the present day to this varnish. Also used for furniture.—2. Wax 3 oz.; oil of turpentine 1 quart; dissolve by a gentle heat. Used for furniture. VARNISH, WHITE. Prep. I. Tender copal 7Js oz.; camphor 1 oz.; alcohol of 950, 1 quart; dissolve, then add mastich 2 oz.; Venice turpentine 1 oz.; dissolve and strain. Very white, drying, and capable of being polished when hard. Used for toys. II. Sandarach 8 oz.; mastich 2 oz.; Canada balsam 4 oz.; alcohol 1 quart. Used on paper, wood, or linen. VEGETABLES. Vegetabilia, (P. L.) The following general directions are given in the Lon¬ don Pharmacopoeia for the collection and preserva¬ tion of vegetable substances: “Vegetables are to be gathered in dry weather, and when no dew nor rain is upon them ; they are to be collected every year, and any which shall have been longer kept, are to be thrown away. . “ Roots, for the most part, are to be dug up be¬ fore their stems or leaves shoot forth. “ Barks are to be collected at that season in which they are more easily separated from the wood.” Spring is the season here alluded to ; as at this time, after the sap begins to ascend, the bark is in general very easily separated. “ Leaves are to be gathered after the flowers have expanded, and before the seeds are mature. “ Flowers are to be gathered when just open¬ ed.” The red rose, however, must be gathered before the buds are expanded. “ Seeds are to be collected when they are ripe, and before they drop from the plant. They ought to be preserved in their seed-vessels.” Pres. “Vegetables, soon after they are gath¬ ered, except those which are to be used in the recent state, are to be lightly spread out, and dried as quickly as possible, with a heat so gentle that their color will not be altered ; and then pre¬ served in proper situations or vessels, where the light and moisture are excluded. “ Roots, which are required to be preserved fresh, should be buried in dry sand. The Squill bulb, before it is dried, is to be denuded of the arid coats, and cut transversely into thin slices. The corms of colchicum, dug up in July or August, should be cut into thin transverse slices, dried without heat, or in a very gentle heat, and preserved in well-stopped bottles. “ Pulpy Fruits, if they be unripe, or ripe and dried, are to be placed in a damp situation until they become soft: then the pulp is to be pressed out through a hair sieve ; afterwards boiled with a gentle heat, frequently stirring; and, finally, the water evaporated in a water-bath, until the pulp acquires a proper consistence. “ Over the bruised pods of Cassia pour boiling water, so as to wash out the pulp, which is to be first pressed through a sieve with large holes, and afterwards through a hair sieve; then dissipate the water in a water-bath, until the pulp acquires a proper consistence. “ The Pulp or Juice of fresh and ripe fruit is to be pressed through a sieve without boiling it.” “ Gum-Resins are to be esteemed the best, which occur so free from admixture as not to re¬ quire purification; but, if they appear less pure, boil them in water until they soften, and express them through a canvass cloth ; then let the resin¬ ous portion subside, and evaporate the effused supernatant liquid in a water-bath, adding towards the end the resinous part, and mixing it well into one mass with the gummy part. Those gum- resins that melt easily, may be purified by en¬ closing them in an ox-bladder, and holding them in boiling water (or steam) until they become so soft that they can be separated from their im¬ purities through a canvass cloth, by means of a press.” Vegetables and tiieir juices may also be preserved by heating in well-closed vessels. The substances to be preserved are to be put into strong glass bottles, with necks of a proper size, corked with the greatest care, luted with a mix¬ ture of lime and soft cheese, spread on rags, and the whole bound down with wires across it. The bottles are then placed in an oven, the tempera¬ ture of which is cautiously raised to 212°, or they are enclosed separately in canvass bags, and put into a copper of water, which is gradually heated till it boils, and thus kept for several minutes: the whole is then left to cool, and the bottles are taken out and carefully examined before they are laid by, lest they should have cracked, or the lute given way. (See Fruit, Milk, Pickles, Pre¬ serving, Putrefaction, Vegetable Juices, Ve¬ getables for distillation, &c.) *** The generality of vegetable substances that exercise no very marked action on the human frame, may be taken in powder, in doses of a drachm, night and morning ; or an ounce, or q. 8. to impart a moderately strong taste or color may be infused, or boiled in 1 pint of water, and a wine-glassful or thereabouts, taken 2 or 3 times a day. VEGETABLES FOR DISTILLATION. The Dublin College states that “ herbs and flow¬ ers from which oils and distilled ivaters are to be obtained, should be dried as soon as they are col¬ lected.” This method, however much recom¬ mended by authority or common usage, is vastly YEG 547 YEN inferior to the plan adopted by the large perfumers and many of the wholesale druggists, which con¬ sists in preserving the flowers and herbs by means of common salt. The objection which is raised against the use of fresh aromatic plants is thus ob¬ viated, while the odors of the products of distilla¬ tion are rendered fully equal or superior to those obtained from the dried plant, fruit, or flowers, without the great loss and trouble attending the drying and preserving of them. Besides, many aromatic and odorous substances almost entirely lose their properties by drying ; while most of them yield more oil, and that of a finer quality, in the fresh than in the dried state. The odor of roses, elder flowers, and a variety of others, are vastly improved by this treatment, and these flowers may thus be preserved with ease and safety from sea¬ son to season, or even longer, if required. The process simply consists in intimately mixing the flowers, or other vegetables, soon after being gath¬ ered, with about \ their weight, or less, of good dry salt, and ramming down the mixture as tight¬ ly as possible into strong casks. The casks should then be immediately placed in a cold cellar, and covered with boards, on which heavy weights should be put to keep the mass light and close. VEGETABLE JUICES, (EXPRESSED.) The juices of plants are obtained by bruising the fresh leaves in a marble mortar, or in a mill, and expressing the juice, which, after defecation for some hours in a cool situation, is either filtered through paper, or strained after coagulating its al¬ buminous matter by heat. Some plants require the addition of £ of water before pressing. The expression of the juice of lemons, oranges, quinces, &c., is facilitated by previously mixing the pulp with clean chopped straw. Buckthorn berries, mulberries, &e., after being crushed between the hands, are left 3 or 4 days to undergo a slight fer¬ mentation, before pressing. A very powerful screw press is required for this purpose. The pres¬ ervation of the juices of tho narcotic plants, and some other vegetables, has lately assumed consid¬ erable interest, from these preparations having been proposed as substitutes for the common tinc¬ tures. It appears that the juice of young plants just coming into flower, yields only § the amount of extract which may be obtained from the same quantity of juice expressed from the matured plant, or when the flowers are fully blown, and the strength of the product is also inferior. The leaves alone should be preferably employed, and should be exclusively of the second year's growth, when the plants are biennials. (Squire.) Vegetable juices preserved with alcohol, ( preserved vegeta¬ ble juices, Sued alcoholati, Alcoholatures ,) are prepared as follows:— I. (Bentley.) Bruise the leaves in a marble mor¬ tar, (on the large scale, in a mill,) and submit them to the action of a powerful press ; allow the juice to remain for 24 hours in a cold place, then decant the clear portion from the feculence, add 4 part by measure of rectified spirit, (56 over proof,) agitate, and in 24 hours again decant the clear, and filter it through paper. Keeps well under ordinary cir¬ cumstances. II. (Squire.) As the last, but adding to the de¬ canted juice one-half its volume of rectified spirit. Keeps as well as the corresponding tinctures. III. (Gieseke.) As the last, but using only one- fifth rectified spirit. * IV. To the clear depurated juice, add one-for¬ tieth part by weight of alcohol, in 24 hours filter, cork down close, and preserve the bottle sunk up to its neck in sand, in a cool cellar. Remarks. The juices preserved by Mr. Bentley, or after his method, are now those generally em¬ ployed and approved of by the profession, as may be seen from the numerous testimonials from the leading medical authorities in their favor. These preparations have been extensively tried, and in no instance have they failed in producing the most decided and characteristic effects of the plants from which they are prepared. At a moderate temperature they will keep any length of time. Occasionally there is a slight tendency to deposhe, but the sediment has been carefully examined and found not to contain any of the medicinal virtues of the plant. They are confidently recommended by Mr. Bentley as being superior to most other preparations of the like nature, from containing less spirit. The commencing dose of the narcotic juices is about 5 drops. *** In the above man¬ ner are prepared the preserved juices of aconite, belladonna, colcliicum, (conns,) hemlock, henbane, foxglove, elaterium, lactuca virosa, taraxacum, VEGETATION, METALLIC. Prep. 1. (Tin Tree.) Muriate of tin 3 drs.; nitric acid 10 to 15 drops; distilled or rain water 1 pint; dis¬ solve in a white glass bottle, and hang in it by a thread, a small rod of zinc. II. ( Lead Tree. Arbor Saturni.) Sugar of lead 1 oz.; distilled water 1 4 pint; acetic acid 2 drops ; dissolve, and suspend a piece of zinc in it, as be¬ fore. Less lustrous and beautiful than the last. III. (> Silver Tree. Arbor Dianae.) Nitrate of silver 20 grs.; water 1 oz.; dissolve in a vial, and add about 4 dr. of mercury. Very brilliant and beautiful. In the above experiments, the metals are precipitated in an arborescent form. It is curious to observe the laininiE shoot out, as it were, from nothing, assuming forms resembling real vegeta¬ tion. This phenomenon seems to result from a galvanic action being set up between tho liquid and the metals. VELVET PAINTING. Any of the ordinary non-corrosive pigments or liquid colors, thickened with a little gum, may be employed in this art; preference being, however, given to those that pos¬ sess the greatest brilliancy, and which dry without spreading. VENTILATION. It is essential to health that the habitations occupied by us should be free of impure air and all noxious vapors. I he first step towards this end is to effect and maintain a liberal circulation of fresh air, either by ventila¬ tors, or by regularly opening the windows for stated daily periods. The kindling of fires also promotes the circulation of atmospheric currents. Noxious effluvia may be most effectually removed by occasional sprinklings of a solution of chloride of lime upon the floors and walls, the windows be¬ ing kept open the while. It is always propel, also, that an infected house should be whitewashed Lives are sometimes lost by sleeping in a close room in which charcoal is burning, the person in VER 548 VER this case being stifled with the noxious gas. We advise that every sleeping apartment should be well ventilated, and that no one should go to bed with charcoal burning in the grate or stove. (See Disinfectants, Fumigation, &c.) VERATRINE. Syn. Veratria, (P. L. & E.) Veratrina. Sabadillin. A vegetable alkali, discovered by Pelletier and Caventou in the seeds of veratrum sabadiila, (asagraea offlcinalis,) in mea¬ dow saffron, and white hellebore. Prep. (P. L.) Boil sabadiila seeds lb. ij with rectified spirit 1 gal¬ lon for an hour, in a retort with a receiver fitted to it, decant the solution, boil the residue with an¬ other gallon of spirit and that which has distilled, pour off the liquor, and boil with fresh spirit a third time ; press the sabadiila, distil the spirit from the liquors mixed and strained, evaporate the residue to the consistence of an extract, boil this three or more times in water acidulated with a little diluted sulphuric acid, and evaporate the strained liquor with a gentle heat to the consistence of sirup; to this, when cold, add magnesia to saturation, assid¬ uously stirring, then press and wash two or three times ; next dry the residue, and digest it two or three times in spirit with a gentle heat, and strain as often; distil off the spirit, boil what remains with animal charcoal in water, acidulated with sulphuric acid, for \ hour, strain, well wash the charcoal, evaporate the liquors carefully to the consistence of sirup, precipitate by ammonia, wash, and dry. Remarks. Pure veratria is perfectly white ; but as usually met with, it has more or less of a brown¬ ish or grayish tint. It is odorous, acrid, uncrystal- lizable, fusible at 240° F., scarcely soluble in water, sparingly so in ether, but freely soluble in alcohol. With the dilute acids it forms salts; with sulphuric acid it strikes an intense red color. A dilute acetic solution of veratria is precipitated white by tincture of galls and by ammonia, and is turned to a superb red by strong sulphuric acid. The smallest portion of its powder causes violent sneezing. “ As an external application, it has been efficaciously employed by Majendie in France, and Dr. Turnbull in this country; but the extrav¬ agant eulogies of the latter have not tended to con¬ firm the reputation of the remedy. From 6 to 12 grs. dissolved in f of alcohol as a liniment, or 30 grs. mixed with 3j of olive oil and §j of lard as an ointment, have been employed in neuralgia, and other painful affections, and in gouty and rheu¬ matic paralysis. If it be internally employed, the dose should not exceed one-sixteenth part of a grain ; and the action of even this minute dose should be watched. In large doses, it is a power¬ ful irritant poison .” VERATRIC ACID. A crystalline, fusible, volatile acid, soluble in alcohol, slightly so in wa¬ ter, and insoluble in ether, found by Merck in the seeds of sabadiila. It is obtained by exhausting the bruised seed with alcohol and sulphuric acid, and precipitating the filtered solution by milk of lime ; veratrate of lime remains in solution. This salt is decomposed by hydrochloric acid, and the veratric acid crystallizes. VERDIGRIS. Syn. Diacetate of Copper. Subacetate of do. Vert-de-Gris, (Fr.) Gruns- pan, (Ger.) ^Erugo ; Cupri diacetas impura, (P. L.) When this article is of good quality, “ it is partly dissolved in water ; and is almost entirely soluble in liquor of ammonia, and, with the assist¬ ance of heat, in diluted sulphuric acid.” (P. L.) “ Not above 5§ of impurity should be left.” (P. E.) (See Acetate of Copper. Ant. See Copper.) VERDIGRIS, ENGLISH. Prep. I. Blue vitriol 24 lbs.; white vitriol 16 lbs. ; sugar of lead 12 lbs.; alum 2 lbs. ; all coarsely powdered ; mix, and heat them in a pot over the fire till they unite into a mass. II. ( Distilled or crystallized.) Sulphate of copper 12^ lbs. ; dissolve in water, and add a so¬ lution of 19 lbs. of sugar of lead, or q. s.; filter, evaporate, and crystallize. Both are used as sub¬ stitutes for foreign verdigris. VERDITER, (BLUE.) Syn. Refiners’ Ver- diter. Cendres bleues. A blue pigment, ob¬ tained by adding chalk, whiting, or milk of lime, to the solution of copper in aquafortis ; or by tritu¬ rating recently precipitated and still moist carbon¬ ate or oxide of copper with hydrate of lime. Prep. A quantity of whiting, or milk of lime, is put into a tub, and upon this the solution of copper is poured. The mixture is to be stirred every day for some hours together, till the liquor loses its color. The liquor is then to be poured off, and more solution of copper is to be added. This is to be repeated till the whiting has acquired the proper color. Then it is to be washed with water, spread on large pieces of chalk, and dried in the sun. Remarks. The cupreous solution employed in the above process, is made by neutralizing the ni¬ tric solution obtained from the refiners of gold and silver, by heating it along with metallic copper. For the finest qualities of verditer the lime should be of the purest kind, and the cupreous precipitate should be carefully triturated with it, after it is nearly dry, by which a fine velvety color is pro¬ duced. The cendres bleues en pates of the French differs from the above mainly in a solution of mu¬ riate of copper being employed, and in the result¬ ing green precipitate being turned blue by the action of carbonate of potash. Verditer is either dried into a powder, or used as a water color in the moist state. VERDITER, (GREEN.) The process for refiners’ verditer frequently miscarries, and a green color is produced instead, of a blue. It may also be obtained by omitting the “ blueing up” with potash, mentioned above. VERMICELLI. This is prepared from a stiff paste made of a peculiar, fine kind of granular wheat flour called semoule, which is mixed up with hot water, and, after being well kneaded, is formed into small ribands, cylinders, or tubes, by being placed in a vertical cylinder press, the bot¬ tom of which is filled with proper shaped holes, through which it is driven by the iron plate or “ follower” being forced down by means of a pow¬ erful screw. The pieces that protrude are broken off, twisted into the desired shape upon paper, and dried. (See Macaroni.) VERMILION. Syn. Factitious Cinnabar. Bisulphuret of Mercury. Prep. I. By subli¬ mation. — a. Mercury 202 parts ; sulphur 33 parts; fuse together by a gentle heat, observing not to allow the mass to take fire; when fused, cover over the vessel, cool, powder, and sublime in a VES 549 YIN close vessel, so placed in a furnace that the flame may freely circulate and play upon it to about half its height. The heat should be at first gradually applied, and afterwards augmented till the lower part of the subliming vessel becomes red hot. When cold, the sublimate is broken to pieces, ground along with water to a fine powder, elutri¬ ated, passed through a sieve, and dried. Prod. About 112§ of the weight of the mercury em¬ ployed.— b. By grinding 170 lbs. of quicksilver and 50 lbs. of brimstone together, throwing the mixture by ladlefuls into heated earthen sublimers, where it takes fire; the superfluous sulphur being con¬ sumed, the mouths of the vessels are then covered with tiles, which stops the conflagration, and the sublimation commences, which is continued until the whole is risen up. Remarks. It is said that the rich tone of Chi¬ nese vermilion may be imitated by adding to the materials 1§ of sulphuret of antimony, and by di¬ gesting the ground sublimate, first in a solution of sulphuret of potassium, and next in diluted muri¬ atic acid, after which it must be well edulcorated with water, and dried. Prod. 10 lbs. for every 9 lbs. of mercury em¬ ployed. II. In the humid way. — a. (Brunner.) Pure quicksilver 300 parts; pure sublimed sulphur 114 parts; triturate together for several hours till a perfect ethiops is formed, and add gradually caus¬ tic potassa 75 parts, dissolved in water 450 parts ; continue the trituration for some time, then gently heat the mixture in an iron vessel, at first con¬ stantly stirring, but afterwards only from time to time, observing to keep the heat at about 113°, or, at all events, under 122° F., and to add fresh wa¬ ter to compensate for the portion evaporated. When the color begins to redden, great caution is requisite to preserve the mixture at the lower tem¬ perature, and to keep the sulphuret of mercury perfectly pulverulent; as soon as the color be¬ comes nearly fine, the process must be conducted with increased caution, and at a lower heat for 6ome hours, or till a rich color is produced, when the vermilion must be elutriated with water, to separate any particles of metallic mercury, and carefully dried. Prod. 332 parts of vermilion, equal in brilliancy to the finest Chinese. b. Mercury 300 parts; sulphur 150 do.; po¬ tassa 152 do.; water 450 do.; proceed as last, taking care to keep the heat under 130°. Prod. 382 parts. *** Vermilion is a beautiful and per¬ manent red pigment, and works and covers well both in oil and water. (See Bisulphuret of Mer¬ cury.) VESICANTS. Prep. —1. {Vesicant Taffeta. Blistering Cloth. Pannus Vesicatorius. Spar- adrap Vesicans.) Distil off the ether from a con¬ centrated ethereal tincture of cantharides, melt the oily residue with twice its weight of wax, and spread it on thin oiled silk, (P. Cod.,) or on cloth prepared with wax plaster.*—2. ( Blistering 7 is¬ sue. Tela Vesicatoria.) Similar to the last. 3. {Blistering paper. Charta Vesicatoria.) As * White wax 5 V '0 5 °l* ve 3' v 5 melt together, and add turpentine Jj. T his plaster spread on cloth forms the Toile prepares d la cire of the French. (Henry and Guibourt.) above.—-4. {Blistering paper. Epispastic do. Papier Epispastique. Henry and Guibourt.) White wax 8 parts ; olive oil 4 parts; spermaceti 3 parts ; turpentine, and powdered flies, of each 1 part; water 10 parts; boil slowly with constant agitation for 2 hours, strain through flannel, with¬ out pressure, and spread the mass before it cools on paper. *** All the above are used as substi¬ tutes for the ordinary blistering plaster. VESICATORIN. Syn. Cantharidin. Can- tharides-campiior. The blistering principle of Spanish flies discovered by M. Robiquet. Prep. 1. Prepare a concentrated tincture of cantharides by percolating the powder with alcohol, and aban¬ don it to spontaneous evaporation ; the cantharidin slowly crystallizes, and may be purified by wash¬ ing with cold alcohol, boiling with alcohol and an¬ imal charcoal, filtering, and again allowing the solution to crystallize.—2. Digest the aqueous ex¬ tract of cantharides in alcohol, filter, evaporate to dryness, digest in sulphuric ether, evaporate, and slightly wash the resulting crystals with cold alco¬ hol. *** Micaceous plates resembling spermaceti; fusible, vaporizable ; insoluble in water ; soluble in ether, oils, and hot alcohol; powerfully vesicant and poisonous. Its vapor, even at ordinary tem¬ peratures, frequently produces temporary blind¬ ness. The 1-lOOth part of a grain, placed on a piece of paper, and applied to the edge of the lower lip, caused small blisters in 15 minutes, which, when rubbed with a little simple cerate, extended over a large surface, and covered both lips with blisters. (Robiquet.) VINEGAR. Syn. Acetum, ( Lat .) Vina'igre, ( Fr .) Essigsaure, {Ger.) Vinegar is dilute acetic acid, more or less contaminated with gum, sugar, and other vegetable matter. The ordinary colored vinegar consumed in Eng¬ land {malt vinegar ; acetum, F. L.; acetum Bri- tannicum, British vinegar, P. E.) is prepared from malt, or a mixture of malt and barley, which is mashed with hot water, and the resulting wort is fermented as in the common process of brewing. The liquor is then run into barrels, placed end¬ ways, tied over with coarse canvass, and arranged side by side in darkened chambers, moderately heated by a stove, and properly supplied with air. Hero it remains till the acetous fermentation is nearly complete, which usually occupies several weeks, or even months. The vinegar is next run off into two large tuns, furnished with false bot¬ toms, on which “rape” (the pressed cake from making domestic wines, or the green twigs or cut¬ tings of vines) is placed. One of these vessels is wholly, and the otlier only three-fourths filled. The fermentation commences and proceeds more rapidly in the latter than in the former tun, and the liquor it contains consequently matures sooner. When fit for sale, a portion of the vinegar is with¬ drawn from the smaller quantity, and its place supplied with a like quantity from the full tun, and this in its turn is refilled from the barrels before noticed. This process is carried on with a number of tuns at once, which are all worked in pairs. Malt vinegar was formerly wholly made by placing the wort in casks, loosely covering the bungholes with tiles, and exposing them to the joint action of sun and air for several months, till the acetificat.on was complete. *«* The general properties of this YIN 550 YIN kind of vinegar are well known. Its pleasant and refreshing odor is derived from acetic acid and acetic ether. Its strength is distinguished by the makers as Nos. 18, 20, 22, 24, the last of which is the strongest, and usually contains about 4-60 of real acetic acid. Its density varies according to the quantity of foreign matter it contains. Sp. gr. 1-006 to 1-012, (P. E.;) 1-019, (Phillips ;) 1-0135 to 1-0251, (Thomson.) This vinegar usually con¬ tains a small quantity of sulphuric acid. Wine Vinegar (vinaigre d’Orleans, French vin¬ egar, acetum Gallicum, P. E., acetum vini, P. D.) is prepared in wine countries by a similar process to that employed for making malt vinegar. That prepared from white wine ( White Wine Vinegar) is most esteemed. It is purer and pleasanter than * malt vinegar. Sp. gr. 1-014 to 1-022, (P. E.;) .1-016, (Phillips.) It usually contains from 5 to 60 of acetic acid. German, or quick method of making Vinegar. We have seen that acetification consists in the mere oxidation of alcohol in contact with organic matter. This fact has led to the adoption of an improved method of making vinegar, which con¬ sists in the direct employment of dilute alcohol, and in vastly enlarging the surface of the liquid exposed to the air. “ This is effected by causing a mixture of 1 part of alcohol at 80 per cent., 4 to 6 parts water, of ferment, honey, or extract of malt, to trickle down through a mass of beech shavings steeped in vinegar, and contained in a vessel called a vinegar generator ( essigbilder ) or graduation vessel. It is an oaken tub, narrower at the bottom than at the top, furnished with a loose lid or cover, below which is a perforated shelf, (colander or false bottom,) having a number of small holes loosely filled with packthread about 6 inches long, and prevented from falling through by a knot at the upper end. The shelf is also per¬ forated with four open glass tubes, as air vents, each having its ends projecting above and below the shelf. The tub at its lower part is pierced with a horizontal row of eight equidistant round holes, to admit atmospheric air. One inch above the bottom is a syphon-formed discharge pipe, whose upper curvature stands one inch below the level of the air-holes in the side of the tub. The body of the tub being filled with beech chips, the alcoholic liquor (first heated to between 75° and 83° F.) is placed on the shelf. It trickles slowly down through the holes by means of the pack¬ threads, diffuses itself over the chips, slowly col¬ lects at the bottom of the tub, and then runs off by the syphon pipe. The air enters by the cir¬ cumferential holes, circulates freely through the tub, and escapes by the glass tubes. As the oxy¬ gen is absorbed, the temperature of the liquid rises to 100° or 104° F., and remains stationary at that point while the action goes on favorably. The liquid requires to be passed three or four times through the cask before acetification is complete, which is in general effected in from 24 to 36 hours.” (Pereira, Mat. Med. I. 391-2.) A mixture of about 80 gallons of water, 9 gallons of spirit of from 44 to 45g Tralles, and 3 gallons of vinegar, containing 3 - 50 of real acid, forming together 92 gallons, yields on an average an almost equal quantity of vinegar, from 90 to 91 gallons, of the above-stated strength. (Knopp.) Wood Vinegar is obtained by the destructive distillation of wood in iron cylinders. Other Vinegars.—Cider Vinegar. From cider worked as malt vinegar.— Sugar Vinegar. Brown sugar 4 lbs. to each gallon of water ; worked as last.— Gooseberry Vinegar. —From bruised goose¬ berries and brown sugar 1-J lbs. to each gallon of water; worked as last.— Raisin Vinegar. From the marc left from making raisin wine. 1 cwt. to 15 gallons of water, along with a little yeast; worked as malt vinegar.— Pickling Vinegar, (Brit¬ ish white wine do.) As malt vinegar, but paler and stronger.— Ale Vinegar, (alegar, acetum cere- visite.) . From strong pale ale, worked upon fine cuttings or rape ; as the last.— Crystal Vinegar. Pickling vinegar 1 gallon, agitated with fresh-burnt animal charcoal for 24 hours, and then decanted or filtered. Used for pickles.— Argol Vinegar, (acetum ex tartaro.) White argol or cream of tartar lb. j; boiling water 2 gallons ; dissolve, cool, add proof spirit 3 pints, and keep it lightly covered in a warm place till ripe. White and pleasant.— Ger¬ man household Vinegar. Soft water 7^ gallons ; honey or brown sugar 2 lbs.; cream of tartar 2 oz.; corn spirit 1 gallon ; as last. *** See Acetic Acid, Acetification, Ace- tometry, Fermentation, and Pyroligneous Acid. VINEGAR, AROMATIC. Syn. Aromatic Spirit of Vinegar. Acetum aromaticum. Prep. I. (P. Cod.) Acetic acid §xx ; camphor §ij ; oil of cloves 3ss ; oils of cinnamon and lavender, of each 9 drops ; mix. II. ( Aculum aceticum aromaticum, P. E.) Rosemary and origanum, dried, of each jjj dried lavender ^ss ; bruised cloves 3ss ; acetic acid 1^ pints ; digest a week, press, and filter. This wants the addition of about §iiss of camphor. III. (Henry's.) Glacial acetic acid strongly scented with the oils of cloves, lavender, rosemary, and calamus aromaticus, to which camphor is add¬ ed. This is the formula adopted at Apothecaries’ Halh IV. Glacial acetic acid 1 lb.; oil of cloves 3j; oil of rosemary 3ij; oils of bergamotte and cinna¬ mon, of each 3ss ; oil of pimento 24 grs.; oil of lavender 3j ; neroli 10 drops ; camphor §j; alco¬ hol ^ss ; mix. Very fine. V. ( Extemporaneous .) Acetate of potash (dry) 3j ; oil of vitriol 20 drops; oils of lemons and cloves, of each 3 drops. Aromatic vinegar is used as a pungent and refreshing perfume in faint¬ ness, &c. For this purpose it is usually dropped on a small piece of sponge placed in a stoppered bottle or a vinaigrette. It is corrosive, and should be therefore kept from contact with the skin and clothes. VINEGAR, THE CAMP. Prep. Sliced gar¬ lic 8 oz.; Cayenne pepper, soy, and walnut ketch¬ up, of each 4 oz.; 36 chopped anchovies ; vinegar 1 gallon ; powdered cochineal ^ oz.; macerate for 1 month, and strain. VINEGAR, CAMPHORATED. Syn. Aci- dum aceticum cAMPiioRATUM. Prep. (P. E.) Con¬ centrated acetic acid f^viss; camphor §ss; dis¬ solve. Used as aromatic vinegar. V I N E G A R OF C ANTHARIDE S. Syn. Acetum Cantiiaridis, (P. L. & E.) Prep. (P. L.) Powdered cantliarides §ij ; acetic acid, P. L., 1 pint ; digest for 8 days, press, and strain. Used V1N 551 WAF as a counter-irritant, and to raise blisters. Many wholesale houses employ twice the above quantity of flies. . VINEGAR, CUCUMBER.— Capsicum Vine¬ gar,—Garlic Vinegar,—Shalote Vinegar,—Onion Vinegar,—Caper Vinegar,—Cress Seed Vine¬ gar,—Celery Seed Vinegar ,— Truffle Vinegar, —Seville Orange-peel Vinegar,—Ginger Vine¬ gar,—Black Pepper Vinegar ,— White Pepper Vinegar,—Chillie Vinegar,—Horseradish Vine¬ gar, tj rc., are all made by steeping about an oz. of the articles in each pint of vinegar for 14 days, and straining.— Tarragon Vinegar, — Basil Vinegar, —Green Mint Vinegar, — Elder-flower Vinegar, —Celery Vinegar,—Cherville Vinegar,—Burnet Vinegar, tj-c. Leaves 2 or 3 oz.; vinegar 1 pint; steep for 14 days, then strain, and keep in half¬ pint bottles. The whole are used in cookery. VINEGAR, CURRIE. Prep. Currie powder £ lb.; vinegar 1 gallon; infuse for 1 week. Used as a flavoring. VINEGAR, DISTILLED. Syn. Acetum destillatum, (P. L. E. & D.) Prep. (P. L.) Malt vinegar 1 gallon ; distil in glass, (or earthen¬ ware,) reserving the first 7 pints only for use. *** If a pewter worm is used, a portion of lead is dissolved, and the product becomes cloudy. 100 grs. should saturate 13 grs. of crystallized carbon¬ ate of soda. It contains about 4-6§ of real acetic acid. (See Acetic Acid.) VINEGARS FROM FLOWERS. Prep. Dried flowers 1 to 2 oz.; distilled vinegar 1 pint; digest for a week, strain, and repeat the process with fresh flowers, if necessary. They may also be prepared by adding 2 or 3 drops, or q. s. of the respective essential oils to the vinegar. *#* In a similar way are made the Vinegars of— orange- flowers, (fresh,) elder-flowers, clove-gilly flowers, musk roses, red roses, (vinaigre do rose, acetum rosatum,) rosemary flowers, (vinaigre de rose- mariu, acetum anthosatum,) lavender, (vinaigre jistilld de lavende,) Tarragon, &c. &c. VINEGAR, MARSEILLES. Syn. Vinegar OF THE FOUR THIEVES. PrOFHYLACTIC VlNEGAR. Acetum propuylacticum. A. antiscepticum. A. THERIACALE. A. QUATUOR FuRUM. VlNAIGRE DES quatre Voleurs. Prep. Summits of rosemary, flowers of sage, dried, of each §iv ; dried lavender flowers, §ij ; cloves 3j; distilled vinegar 1 gallon; digest for 7 days, press, and filter. Used as a corrector of bad smells, and formerly as a prophy¬ lactic against the plague, and other contagious diseases. Said to be a favorite preventive with Cardinal Wolsey, who always carried some with him. VINEGAR OF OPIUM. Syn. Acetum Opii, (P. E. & D.) Prep. (P. E.) Opium 3 iv; dis¬ tilled vinegar f§xvj ; macerate for 7 days, press, and filter. Anodyne and soporific. Preferable to laudanum. Dose. 5 to 30 drops. VINEGAR, RASPBERRY. Prep. Bruised ripe raspberries and white wine vinegar, of each .3 pints; macerate 24 hours, press, strain, and to each pint add white sugar 1 lb.; boil, skim, cool, and to each pint add brandy 2 oz. *** In a similar way may be made Strawberry 1 inegar, and Cherry do. VINEGAR OF SQUILLS. Syn. Acetum S ciLL.fi, (P. L. E. & D.) A. sciluticum, (P. L. 1745.) Prep. —1. (P. L.) Squills, recently dried, ^xv ; distilled vinegar 6 pints; digest at a gentle heat for 24 hours, press, filter, and add proof spirit £ pint.—2. ( Wholesale.) Squills 7 lbs.; distilled vinegar 7 gallons; macerate in the cold for 10 days, press, and filter. Expectorant and diuretic Dose. 3ss to 3iss in chronic pulmonary affections and dropsies. VIOLET DYE, like purple, is produced by a mixture of red and blue coloring matter, applied either together, or in succession. A good violet may be given to silk or wool by passing it first through a solution of verdigris, then through a de¬ coction of logwood, and lastly through alum water. A fast violet may be given by dying the goods a crimson with cochineal, without alum or tartar, and, after rinsing, passing them through the indigo vat .—Linens or cottons are first galled with 13$ of gall-nuts, next passed through a mixed mordant of alum, iron liquor, and sulphate of copper, work¬ ing them well, then worked in a madder bath made with an equal weight of root, and lastly brightened with soap or soda. Another good method is to pass cloth dyed Turkey red through the blue vat.— Wool, silk, cotton, or linen, mor¬ danted with alum and dyed in a logwood bath, or a mixed bath of Archil and Brazil, also takes a pretty, but false violet. VIOLINE. Syn. Violina. Emetique indi¬ gene. A white, pulverulent, bitter, acrid sub¬ stance, extracted from the roots, leaves, flowers, and seeds of the viola odorata. It is sparingly sol¬ uble in water, and insoluble in ether. Its opera¬ tion resembles emetine, for which it was at first mistaken. VOMIT, (MARRIOTT’S,) DRY. A mixture of equal parts of sulphate of zinc and tartar emetic. WAFERS. Prep. I. (Flour wafers.) Mix fine wheat flour with water to a smooth pap, add col¬ oring as required, pass the mixture through a sieve, to remove any clots or lumps, fill the ‘ wafer- irons' (previously warmed, and greased with but¬ ter or olive oil) with the batter, close them tight, and expose them for a short time to the heat of a clear charcoal fire. The whole must then be allowed to cool, when the irons must be opened, and the thin cake, which is now hard and brittle,' must be cut into wafers, by means of sharp annular steel punches. *#* The ‘ wafer-irons' consist of two plates of iron, united together in a similar manner to a pair of pincers or tongs, and which, when closed, leave a space between their internal surface proper for the thickness of wafers. II. ( Gelatin , do., Glue do., Transparent do.) Dissolve isinglass, or the best pale glue, in suffi¬ cient water to form a consistent mass when cold, pour it, while hot, upon the surface of a warm plate of mirror glass, slightly oiled, and surrounded with a border of card paper, (laid flat:) next apply a similar plate, also warmed and oiled, and press the two into as close contact as is permitted by the card paper. When cold, the thin cake of gelatin must be removed, and cut into waters with punches, as before. III. ( Medallion .) Color Salisbury glue ; fill up the hollow part of a seal with gum water mixed with any colored powder, leaving the flat part WAT 552 WAT clear; then pour as much of the melted colored glue on the seal as will lie upon it, and let it dry in a gentle heat; when used, wet the paper where the wafer is to be applied, and place the back of the wafer upon the wet paper. *** The coloring matters employed for wafers are the following:— Red, a decoction of Brazil wood, brightened with alum;— yellow, a decoction of French berries, or an infusion of saffron or tur¬ meric ;— blue, sulphate of indigo diluted with wa¬ ter, and partly saturated with potash ; green, blue and yellow mixed. Vermilion, gamboge, smalts, &c., are also used for the best wafers. WAFERS. (In cookery.) Prep. Take fine flour, dried and sifted, make it into a smooth thin batter with very good milk, or a little cream and water; add about as much white wine as will make it thick enough for pancakes, sweeten it with a little loaf-sugar, and flavor with beaten cin¬ namon. When thus prepared, have the wafer- irons made ready by being heated over a charcoal fire; rub the irons with a piece of linen cloth dip¬ ped in butter ; then pour a spoonful of the batter upon them, and close them almost immediately; turn them upon the fire, and pare the edges with a knife, as some of the batter will ooze out. A short time will, bake them, when the irons are properly heated. The wafers must be curled round while warm. Wafer Paper is prepared in a similar way to the above. Used by cooks, &c. WARD’S RED DROP. A strong solution of emetic tartar in wine. WARTS on the hands may be removed by the daily use of a little nitrate of silver, or nitric or acetic acid, in the way described at p. 222, (art. Corns.) The first of the above applications pro¬ duces a black stain, and the second a yellow one ; both of which, however, wear off after the lapse of some days. Acetic acid scarcely discolors the skin. The papular eruption which covers the hands of some persons, and which is occasionally called “ soft warts,” is best removed by the daily use of Gowland’s lotion. WASH FOR FRECKLES. Prep. Brandy li oz., (or spirits of wine 1 oz.,) water 9 oz., dilu¬ ted muriatic acid, a teaspoonful; mix. To be used after washing. The substitution of 1 oz. of orange- flower water, or 2 oz. of rose-water, for a like proportion of the water ordered above, renders it much more agreeable. WASH FOR THE TEETH. Prep. Chloride of lime \ oz. ; water 2 oz.; agitate well together in a vial for ^ an hour, filter, and add spirit 2 oz., rose or orange-flower water 1 oz. Used diluted with water, by smokers and persons having a foul breath. WATCH FULNESS . Syn. Sleeplessness. Agrypnia, (from a, priv. and Sttvos, sleep.) The common causes of watchfulness are thoughtfulness or grief, a disordered stomach or bowels, heavy and late suppers, or deficiency of proper exercise. The best treatment in ordinary cases consists in an attention to those points. The method of pro¬ ducing sleep recommended by a late celebrated Hypnotist, consisted in merely adopting an easy recumbent position, inclining the head towards the chest, shutting the eyes, and taking several deep inspirations with the mouth closed. Another meth¬ od recommended by an eminent surgeon, and which appears infallible if persevered in with prop¬ er confidence, and which is suitable either to the sitting or recumbent posture, consists in tying a decanter cork with a metallic top, or any other bright object, on the forehead, in such a position that the eyes must be distorted or strained to be capable of seeing it. By resolutely gazing in this way for a short time, without winking, the mus¬ cles of the eyes gradually relax, and the experi¬ menter falls asleep. WATER. Syn. Protoxide of Hydrogen. Eau, (Fr.) Agua, ( Sp .) Acqua, ( Ital .) Wasser, ( Ger .) Aqua, ( Lat .) ISwp, (Gr.) The ancients regarded water as a simple substance, and as convertible into earth, and various organic products. Earth, air, fire, and water, were at one time conceived to be the elementary principles, or essences of matter, from which all form and substance derived their existence! The true constitution of water was not discovered till about the middle of the last century, when the Honorable Mr. Cavendish proved that this liquid was a compound of hydrogen and oxy¬ gen. These gases exist in water in the proportion of 1 to 8 by weight, or 2 to 1 by volume ; the sp. gr. of hydrogen being to that of oxygen as 1 to 16. When water is made a part of the voltaic circuit, it is resolved into 2 measures of hydrogen, and 1 measure of oxygen gas ; and if the gases thus ob¬ tained be mixed, and exploded by the electric spark, they again combine, and produce their own weight of pure water. The composition of water is thus clearly and easily demonstrated, by analy¬ sis and synthesis. In the production of water from its constituent gases, there is a condensation of nearly 2000 volumes into 1, thus showing the won¬ derful effects of chemical combination. One cubic inch of perfectly pure water at 62° F., and 30 inches of the barometer, weighs 252-458 grs.; by which it will be seen that it is 815 times heavier than atmospheric air. Its sp. gr. is TO, it being made the standard by which the densities of other bodies are estimated. The sp. gr. of frozen water (ice) is 0-92; that of aqueous vapor 0-6202, air being 1-0. Water changes its volume with the temperature ; its greatest density is at about 39° F., and its sp. gr. decreases from that point, either way. By the enormous pressure of 30,000 lbs. on the square inch, 14 volumes of water are conden¬ sed into 13 volumes. Water evaporates at all tem¬ peratures, but at 212° this takes place so rapidly, that it boils, and is converted into vapor, (steam,) whose bulk is about 1700 times greater than that of water. The general properties and uses of water are too well known to require notice. Pur. Pure water is perfectly transparent, odor¬ less, and colorless, and evaporates without residue, or even leaving a stain behind. The purest natu¬ ral water is that obtained by melting snow or fro¬ zen rain, that has fallen at some distance from any town. Absolutely pure water can only be obtain¬ ed by the union of its gaseous constituents ; but very pure water, sufficiently so for all chemical and philosophical purposes, may be procured by the careful distillation of common water. The follow¬ ing are the tests usually employed to ascertain the purity of water, or the nature of the substances it holds in solution:—1. Ebullition. If a precipitate is formed, or a crust deposited on the vessel, it in¬ dicates the presence of carbonate of lime. This is WAT 553 WAT the cause of the calcareous fur that lines tea¬ kettles and boilers used for common water.—2. Evaporation. The matter left behind when water is evaporated is impurity ; if it be organic matter, smoke and a peculiar odor will bo evolved, as the residue becomes dry and charred.—3. Protosul¬ phate of Iron. If a little of this test be added to water, placed in a stoppered vial, and a reddish brown precipitate form in a few days, the presence of oxygen gas is indicated.—4. Neither Litmus, sirup of violets, nor turmeric, is discolored or af¬ fected when moistened with pure water; if the first two are reddened, it indicates an Acid ; if the last is turned brown an Alkali.—5. Lime- water, mixed with pure water, remains transpa¬ rent ; if a milkiness ensues when the test is em¬ ployed before the water has been boiled, and not after, carbonic acid is present. —6. Chloride of Barium occasions a white precipitate, insoluble in nitric acid, in water containing sulphuric acid, (usually in the state of sulphate of lime.)—7. Ox¬ alate of Ammonia occasions a white precipitate in water, containing carbonate or sulphate of lime. —8. Nitrate of Silver occasions a cloudy white precipitate, insoluble in nitric acid, but soluble in ammonia, in water containing chlorine or muriates. —9. Phosphate of Soda and Ammonia added to water that has been boiled, and precipitated by oxalic acid, (if required,) produces, in a few hours, a white precipitate, if the water contains magnesia. —10. Tincture or Infusion of Galls turns water containing iron black ; whep this takes place both before and after the water has been boiled, the metal is present under the form of sulphate ; but if it only occurs before boiling, then carbonate of iron may be suspected, and will be precipitated as a reddish powder by exposure and heat.—11. Ff.r- rocvanide of Potassium gives a blue precipitate in water containing a sesquisalt of iron, and a white one, turning blue by exposure to the air, in water containing a protosalt of iron.—12. Sulphu- reted Hydrogen and the hydrosulphurets give a brown or black precipitate in water containing iron or lead. — 13. Soap, or a solution of soap in alco¬ hol, mixes easily and perfectly with pure water, but is curdled and precipitated in water containing carbonates, sulphates, or muriates. Var. Distilled Water, (Aqua destillata, P. L. & E. A. Destillata, P. D. A. depurata. Holy water.) The purest kind of artificial water is obtained in quantity, by the distillation of com¬ mon water, observing to reject the first and last portions that come over. The still employed for this operation should be used for no other purpose ; and where great nicety is required, the distillation should be performed in glass or earthenware. Pure distilled water is unaffected by solutions of the caustic and carbonated alkalis, lime, baryta, oxalic acid, acetate of lead, nitrate of silver, or tincture of soap. *** Distilled water should alone be em¬ ployed in the preparation of infusions, decoctions, extracts, tinctures, saline solutions. &c., and in the various other processes of chemistry and pharmacy where delicacy is required, as its power as a men¬ struum is not only greater than that of common water, but its purity prevents any secondary de¬ compositions taking place, which frequently vitiates products, in the preparation of which, impure wa¬ ter has been used. When distilled water is not at 70 hand, or in large operations, clean filtered or clari¬ fied rain water is the only kind that can be suc¬ cessfully substituted.— Ra’in Water, ( Aqua Plu- vialis. A.Pluvia. A. Imbrium.) This is a very r pure kind of natural water, but contains minute quantities of air, carbonic and nitric acids, carbon¬ ate of ammonia, &c. — Snow Water, ( Aqua Ni¬ valis. A. ex Nine.) The purest of all natural wa¬ ters.— Spring Water. (Aqua, P. E. Aqua Fon¬ tana.) Rain water which has percolated through the earth usually contains mineral impurities. “ For pharmaceutical use, spring water must be so far free of saline matter, as not to possess the quality of hardness, or contain above 1-6000th part of solid matter.” (P. E.) —River Water, (Aqua Fluvialis. A. ex Flumine.) Less pure than good spring water. Thames water contains about 1 -3500th part of fixed impurities, chiefly carbon¬ ate of lime.— Well Water, (Pump Water. Aqua Puteana. A. ex Puteo.) Less pure than either of the preceding. Usually contains a large quantity of carbonate and sulphate of lime. Hence its “ hard¬ ness,” and property of curdling soap.— Marsh Wa¬ ter, (Aqua ex Palude,) and Lake Water, (Aqua ex Lacu,) resemble river water, but contain more organic matter in a state of decomposition, and are hence deemed unwholesome. Sea Water. (Aqua Marina. A. Maris.) The characteristic of this variety is its saltness. Its density is about 1-0274, and the average quantity of saline matter which it contains is about 3^ per cent., of which about |]ths are chloride of sodium, and the re¬ mainder chiefly chloride of magnesium and sul¬ phate of magnesia. Purif. Pure water is incapable of putrefaction, but ordinary water contains a small quantity of or¬ ganic matter in solution, which speedily undergoes decomposition, even in closed vessels. This is es¬ pecially the case with water kept in wooden casks, or open cisterns, into which leaves and insects may be driven by the wind. Putrescent water is un¬ wholesome as a beverage. Among the simplest methods for purifying foul water are the following: —1. Filtration or agitation with coarsely-powdered fresh-burnt charcoal, either animal or vegetable ; but preferably the former. 'Phis will not only re¬ move mechanically suspended matter, but also the calcareous and gaseous impurities held in solution. —2. By exposing it freely to the action of the air, by which the organic matter, becoming oxidized and insoluble, speedily subsides. This operation may be easily performed by agitating the water in contact with fresh air, or by forcing air through it by means of bellows.—3. The addition of a little sulphuric acid to water has a like effect; 15 or 20 drops are usually sufficient for a gallon. This ad¬ dition may be advantageously made to water in¬ tended for filtration through charcoal, by which plan at least two-thirds of the latter may be saved. (Lowitz.)—4. An ounce of powdered alum, (dis¬ solved,) well agitated with a hogshead or more of foul water, will precipitate the foul matter in the course of a few hours, when the clear portion may be decanted. When the water is very putrid, a scruple to a drachm may be employed to the gal¬ lon, and any alum that may be left in solution may be precipitated by the cautious addition of an equiv¬ alent proportion of carbonate of soda. 5. A solu¬ tion of red sulphate of iron acts in the same way WAT 554 WAT as alum: a few drops are sufficient for a gallon.— 6. Agitation with about the ^ of 1§ of finely-pow¬ dered black oxide of manganese, has a similar ef¬ fect to the last.—7. The addition of a little aqueous chlorine, or chlorine gas, to foul water, cleanses it immediately. This method has the advantage of the water being perfectly freed from any excess of the precipitant by heat.—8. Sea water may be rendered fit for washing by the addition of a solu¬ tion of carbonate of soda or potash as long as it turns milky. After repose, the clear portion must be decanted. (Dr. Mitchell.)—9. Hard water may be softened in the way last mentioned. Pi ■es. Water is usually preserved on ship-board in iron tanks, or in casks wpll charred on the in¬ side. It cannot be safely kept in copper or leaden vessels, and receives a calcareous impregnation by contact with lime, mortar, stucco, or stone con¬ taining lime. The addition of about J of 10 of finely-powdered black oxide of manganese to wa¬ ter, materially promotes its preservation, especially at sea, as the motion of the vessel and consequent agitation of the water increase the points of contact. WATER, CHALYBEATE. Prep. (Ure.) Protosulphate of iron 3 grs.; bicarbonate of potash 61 grs.; cold (rain) water 1 quart; mix and agi¬ tate in a corked bottle. This artificial chalybeate water possesses equal tonic powers to that of the springs; but it may be rendered pleasanter by forcing in a little carbonic acid gas. WATER-COLOR CAKES. These are the ordinary colors that work well in water, made into a stiff and perfectly smooth paste with gum water, or isinglass size, or a mixture of the two, and then compressed in a polished steel mould, and dried. WATER, FLY. Prep. White arsenic 1 dr. ; boiling water 1 pint; dissolve, and sweeten with treacle. Used to kill flies. A dangerous method, and one that should never be adopted where there are children. WATERPROOF CLOTH. Prep. I. (Han¬ cock’s Patent.) By spreading the liquid juice of the caoutchouc tree upon the inner surface of the goods, and allowing them to dry in the air. II. (Potter’s Patent.) By imbuing the cloth on the wrong side with a solution of isinglass, alum, and soap, by means of a brush. When dry, it is brushed on the wrong side against the grain, and then gone over with a brush dipped in water. Impervious to water, but not to air. III. (Sievier’s Patent .) By applying first a so¬ lution of Indian rubber in oil of turpentine, and af¬ terwards another Indian rubber varnish, rendered very drying by the use of driers. On this, wool or other material of which the fabric is made, cut in¬ to proper lengths, is spread, and the wholo passed through a press, whereby the surface acquires a nap or pile. IV. Moisten the cloth on the wrong side, first with a weak solution of isinglass, and when dry, with an infusion of nutgalls. V. As the last, but substitute a solution of soap for isinglass, and another of alum for galls. WATERPROOF LIQUID. Prep— 1. In¬ dian rubber \ oz.; oil of turpentine f pint; put them into a pot, tie it over with bladder, and set it in hot water; when dissolved, add hot “boiled” oil 1 pint.—2. Boiled oil 1 quart; Indian rubber 1 oz.; dissolve by heat.—3. Linseed oil 1 pint; yel¬ low wax and common turpentine, of each 2 oz. ’ Burgundy pitch 1 oz.; melt together.—4. Linseed oil 1 pint; suet 8 oz.; beeswax 6 oz. ; rosin 1 oz.; melt together. All the above are used to render leather boots and shoes waterproof. WATER, ROSE. Prep. Otto 3iij; rectified spirit (warm) 1 pint; dissolve, add hot water 10 gallons; mix in a 12-gallon carboy, cork, and agi¬ tate till cold. This makes the ordinary rose wa¬ ter of the shops. It is better for distillation. (See Distilled Waters.) WATER, (CORDIAL.) Liqueurs possessing little viscidity. They are prepared in a similar way to the balms, creams, oils, and other cordials of the liqueuriste, but with less sugar. The following is an example of this class of liqueurs :— Water of Cedrat. Double refined sugar 6 lbs. ; boiling rain water 7 quarts; dissolve, add spirit of cedrat 2 quarts ; spirit of citron 1 quart; mix well, and filter while hot, as rapidly as possi¬ ble, through a clean bag into a carboy or bottle ; cork down immediately, and in 2 or 3 months bot¬ tle. Very fine. (See Cordials and Liqueurs.) WATERS, (DISTILLED.) Syn. Aqua Des- tillate, (P. L.) A. Distillate, (P. D.) Dis¬ tilled Waters, (P. E.) Aromatic do. Per¬ fumed do. Pure water charged with the odorous and aromatic principles of plants. Distilled waters are mostly employed as vehicles or perfumes. Those intended for medical purposes are common¬ ly prepared by simply distilling the herb or flowers along with water in an ordinary still; a larger quantity of water being employed than it is intend¬ ed to draw over, for the purpose of preventing em- pyreuma. The aromatic waters for medical pur¬ poses may be prepared extemporaneously, of nearly equal quality to those obtained by distillation, by carefully triturating a drachm of any of the essen¬ tial oils, with an equal quantity of magnesia, and agitating it well with 2 quarts of warm distilled water in a corked bottle ; or as much of a solution of the essential oil in rectified spirit may be added to the water as it will bear, without becoming milky, the whole being well agitated as before, and when cold filtered, if necessary, through bib¬ ulous paper. White sugar may be advantage¬ ously substituted for magnesia, as the water is apt to dissolve a little of the latter substance, and is hence rendered unfit to be used as a solvent for metallic salts, especially bichloride of mercury and nitrate of silver. The dose of the aromatic or car¬ minative waters, as those of dill, caraway, pep¬ permint, pennyroyal, &c., is a wine-glassful ad libitum. In the distillation of waters intended for per¬ fumery, the utmost care is requisite to produce a highly fragrant article. The still should be fur¬ nished with a high and narrow neck, and the heat of steam, or a salt-water bath, should alone be employed. The first few ounces of the runnings should be rejected, except when spirit is used, and the remainder collected till the proper quantity be obtained, observing that the whole product be mixed together ; as distilled waters progressively decrease in strength the longer the process is con¬ tinued. When a very superior article is desired, the waters may be redistilled by a gentle heat, the first two-thirds only being preserved. The | odor of distilled waters is improved by keeping WAT 555 WAT them for some months in a cold cellar loosely cov¬ ered, as they thus lose the herbaceous' smell which they frequently possess when recently pre¬ pared. When these waters have been carefully prepared, so that none of the liquor in the still has “ spirited” over into the condensing worm, they keep well, and are not liable to change ; but should the reverse be the case, they frequently become ropy and viscid. The best remedy is to redistil them. Waters which have acquired a burnt smell in the “ stilling,” lose it by freezing. Distilled waters may be prevented from turning sour by adding a little calcined magnesia to them ; and those which have begun to spoil, may be recovered by adding to each pint, a grain each of borax and alum. This doctoring is not, however, to be recommend¬ ed. A drop of muriate of gold added to these wa¬ ters shows whether they contain any uncombined essential oil, by forming in that case a fine metal¬ lic film on the surface. After distilled waters have acquired their full odor, they should be carefully preserved in well-stopped bottles. Some houses keep a separate still for each of the more delicate perfumed waters, as it is extremely difficult to re¬ move any odor that adheres to the bottom of the still and worm. The best method of cleaning a still is to employ it for the distillation of pure wa¬ ter with the worm-tub empty. The addition of the small quantity of spirit ordered by the colleges in the preparation of their waters, in no way tends to promote their preservation; in fact, I have ob¬ served that waters so treated, acetify much sooner than those without spirit. I have prepared scores of hogsheads of rose and elder-flower waters, which have shown no disposition to undergo spontaneous decomposition, without the use of a single drop of spirit. The following are the quantities of the respect¬ ive ingredients ordered by the Colleges, for the preparation of one gallon of their distilled waters: —(2 gallons of water are put into the still along with f 5 v ’ij proof spirit, but only one gallon is drawn over.)— Dill water, ( Aqua Anethi, P. L.) —Caraway do., ( A . Carui, P. L.) —Fennel do., {A. Faniculi, P L.,) bruised seeds lb. iss.— Orange Flower do., (A. forum aurantii, P. L.)—Rose do., (A. Rosas, P. L.) —Elderflower do., {A. Sambuci, P. L.;) fresh flowers lb. x. — Cinnamon do., (A. Cinnamomi , P. L.) —Cassia do., (A. Cas¬ sia!, P. E.;) bruised bark lb. iss, or essential oil 3ij. —Orange pef.l do., (A. Corticis Aurantii, P. L. 1746;) fresh peel %v -— Castor do., (A. Cas- torei, P. L. 1746;) castor — Spearmint do., (A. Mentha Viridis, P. L.)— Peppermint do., (A. Mentha Piperita, P. L.)—Pennyroyal do., (A. ■ Mentha Pulegii, P. L.;) frpsh herb lb. iv, or dry herb lb. ij, or essential oil 3ij.— Pimento do, (A. ■ Pimenta, P. L.;) berries lb.j, or essential oil 3ij. — Lettuce do., (A. Lnctuca, P- Cod.)— Borage do., (A. Boraginis, P. Cod.,) Sec., Sec., fresh leaves lb. xij.— Lavender do., (A. Lavandula, P. Cod.)— Sage do., (A. Salvia, P. Cod.)— Tansy do., (A. Tanaceti, P. Cod.)—I iiyme do., (A. Thy mi, P. Cod.,) Sec. ; flowering tops lb. vj.— Cherry Laurel do., (A. Laurocerasi, P. Cod.) — Peach do., (A. Persica, P. Cod.,) &c.; fresh! leaves lb. xij.— Bitter Almond do., (A. Ainyg- ; dalarum Amarum, P. Cod.;) bitter almond cake,, from which the oil has been expressed, lb. v ; wa- j ter q. s.; macerate 24 hours, and distil.— Balm do., (A. Melissa, P. Cod.)— Hyssop do., (A. Hys- sopi, P. Cod.,) See., fresh tops lb. xij.— Melilot do., (A. Meliloti, P. Cod.) —Origanum do, (A. Ori- gani, P. Cod.,) &c., &c.; dried flowers lb. iij.— Angelica do., (A. Angelica, P. Cod.,) &c.; bruised seed lb. iij.— Valerian do., (A. Radicis Valeriana, P. Cod.)— Cascarilla do., (A. Corti- cis Cascarilla, P. Cod.) —Clove do., (A. Caryo- philli, P. Cod.) —Sassafras do., (A. Ligni Sassa¬ fras, P. Cod.) —Juniper do., (A. Bacca Juniperi, P. Cod.,) See., of each, bruised, lb. iij. —Cherry- laurel Water, (A. Lauro-cerasi, P. E.;) fresh leaves, chopped, lb. j; water 2J pints; distil 1 pint, add compound spirit of lavender f §j, agitate, and if milky, filter it. Dose. 3ssto 3j, as a substi¬ tute for hydrocyanic acid. It is commonly imita¬ ted in trade, by dissolving 75 drops of the oil of bit¬ ter almonds in f f iiss of rectified spirit, and agitating the mixture with 1 gallon of warm distilled water. *** In a similar manner may be made the dis¬ tilled waters of other aromatic and odorous sub¬ stances. In general, the druggists draw off 2 gal¬ lons or more of water from the above quantities of the herbs, barks, seeds, or flowers ; hence the in¬ ferior quality of the waters of the shops. They do, however, ^ery well for vehicles. The perfumers, on the contrary, use an excess of flowers, or at least reserve only the first and stronger portion of the water that distils over, the remainder being collected and used for a second distillation of fresh flowers. The most beautiful distilled waters are those prepared in the South of France, and which are imported into England under the French names. Thus, Eau de Rose, Eau de fears d'- oranges, Sec., are immensely superior to the best English rose or orange-flower water, Sec. The water that distils over in the preparation of the es¬ sential oils is usually of the strongest and finest class. (See Eaux, Essences, and Vegetables for distillation.) WATERS, EYE. Syn. Collyria. Prep. 1. Vinegar Jj; proof spirit or brandy f^ss; rose or elder-flower water f^viij ; mix. In simple ophthal¬ mia.—2. (Krimer.) Muriatic acid 20 drops ; mu¬ cilage 3j; rose water fjjij. To remove particles of iron or lime from the eye.—3. Wine of opium 3ij; sulphate of zinc 3j; rose and distilled water, of each f ; astringent and anodyne ; in painful ophthalmia.—4. (P. C.) Sulphate of zinc 10 grs.; water f fiv; dissolve. An excellent astringent water in ophthalmia. It may be made with rose water.—5. (Bates.) Blue vitriol 15 grs.; camphor 4 grs. ; boiling water f ^iv. When cold make it up 4 pints, and filter. In purulent ophthalmia.—6. {Common.) White vitriol and camphor, of each 3ss; boiling water 1 quart ; when cold filter. Used in ophthalmia.—7. Opium 10 grs.; boiling water fjvj ; when cold, add solution of acetate of am¬ monia f^ij, and filter. In painful ophthalmia.—8. Camphor julep f^vj ! solution of acetate of ammo¬ nia and rose water, of each f 3*J 5 mix ; ^'° < r wpa k eyes after ophthalmia.—9. (Goulard s.) Solution of diacetate of lead 10 drops ; rose or elder-flower water f §vj; mix. In the inflammatory stage of ophthalmia.—10. Acetate of lead 10 grs.; water £ pint; as the last.—11. Sulphate of copper 4 grs.; camphor mixture 6 oz.; dissolve. In the purulent ophthalmia of infants.—12. (P. Cod.) Extract of WAT 556 WAT opium 4 grs.; rose water f §iv ; dissolve. In pain¬ ful ophthalmia. WATERS, (In Perfumery.) The simple dis¬ tilled waters of the perfumer have been already noticed. They may be prepared from any sub¬ stances which impart their fragrance to water by distillation. The compound waters employed as perfumes consist of very pure rectified spirit, hold¬ ing in solution essential oils, or other odorous mat¬ ter, and resemble the esprits, essences, and spirits, before noticed. They differ from extraits in being mostly colorless, or nearly so, and in being gener¬ ally prepared by distillation, or by the addition of the pure essential oils or essences to carefully rec¬ tified and perfectly scentless spirit; whereas, the extraits are mostly and preferably prepared by macerating the flowers, &c. in the spirit, after the manner of making tinctures. Extraits are to be preferred to eaux and esprits as the basis of good perfumery, where the color is not objectionable. The sp. gr. of spirit for these preparations should always be under 0-88, and for the finer qualities should be about 0-838 or 0-840. The following are examples of compound perfumed waters .-— Honey Water. Syn. Sweet-scented Honey Water. Aqua Mellis odorifera. Prep. —1. Spirit of roses (No. 3) 2 quarts; spirit of jasmin and rec¬ tified spirit of wine, of each 1 quart; essence of Portugal 1 oz.; essences of vanilla and musk, of each (No. 3) 4 oz.; flowers of benzoin 1b drs.; mix, agitate, and add eau de fleurs d’oranges 1 quart. Delightfully fragrant—2. Honey 3 oz.; essence of bergamot J oz.; essence of lemon i oz.; oil of cloves 12 drops; musk 12 grs.; ambergris 6 grs.; rectified spirit 1 gallon; orange-flower and rose water, of each 1 quart; macerate 14 days, with frequent agitation, and filter.—3. (Colored.) To the last add hay saffron 20 grs. The above are used as perfumes, and the last two are made into ratafias with sugar. *** Honey water for the hair is a different article to the above. It is obtained by the dry distillation of honey, mixed with an equal quantity of clean sand, a gentle heat only being employed. The product is yellowish and acidulous, from the presence of acetic acid. It is used to promote the growth of the hair. Lavender Water. (See Eau de Lavende.) It may be useful to observe here, that the common lavender water, double distilled do., or spirits of lavender of the druggists, is made with spirit at proof, or under; hence its inferior quality to that of the more celebrated perfumers. One ounce of true English oil of lavender is all that will prop¬ erly combine with one gallon of proof spirit, with¬ out injuring the color by rendering it muddy. Millefleur Water. Syn. Eau de Millejleurs. Prep. Very pure rectified spirit 9 pints ; balsam of Peru (genuine) and essence of cloves, of each 1 oz.; essences of bergamot and musk, of each 2 oz.; essences of neroli and thyme, of each ^ oz.; eau de fleurs d’oranges 1 quart; mix well. Very fine. (See p. 260.) Eau de Mousseline. Prep. Eau de fleurs d’oranges and spirit of clovegilly flower, of each 1 quart; spirit of roses, (No. 3,) spirit of jasmin, (No. 4,) spirit of orange-flowers, (No. 4,) of each 2 quarts ; essences of vanilla and musk, of each (No. 3) 2 oz.; sanders wood ^ oz.; mix. Very fine. WATERS, MINERAL. Syn. Awje Min- erales. Our space will not permit a description of these individually. The following tables, ex¬ hibiting their composition, will, however, enable the reader, with a little attention, to produce them artificially:— / I Tabular View of the Composition of several of the more celebrated Mineral Waters. From Braude’s Manual of Chemistry. One Pint, Wine Measure, contains the following Ingredients: tw — 23 O a a < 1- H° gi a a OJO i 6 6 o i.v: s a® i; feOQ * P5 WE «© CO OO rf 05 O 00 <35 OO lO pH © Tj< <7* ' . tO . . . : ao • • CO tO ■ CO , tO . . i> * • tO CO tO tO lO O * rH O . to . rj< ’HiflO * © 3 S •- O © a S » 2 co Scjij © as MPh 10(71 T* Tf rH lO 03 <71 CD . .0*0 •S-S2S : : © tO tO l> tO tO r- co . <7* to ’ CO (71 tO . <71 <7* * Tf © <7? CD CO tO © <71 rH <7* *-* CO <71 3 O 'O • ed M CO © N c cd a. * Pt J} © in i 02 O Oh M CO <7* to to <72 ph tO rH CD pH © 00 tO © © p o ct! 3 . a © a ? D tD bC Oa • m • .13 Dh •S3 © 02 Ch r- cd 5 -C ed p-5 > ^ fl i|-7^ j SS- 02 P © ! -P : 00 to co 00 CD 05 <7J CO to C^OCDrHrfG^cOCDT^oOCO 05 00 pH CD CD 00 l> . . O O O T3 o O O T* <7^ CD -S o « T3 T3 l> 00 rH 2 • "o O o o T3 T3 : c« ’ o : ^ * o co , o © _ © o • 2.5 O -H> cd © cd :::::::: o • • to . .to to . ^ • rH.to rH • . to <7* CO . to to to *OOOCO ’OH^COH iO to © to to CO ^ . to to Tf H c O) O H • to ^ GO cd r-H I-H O rH 00 rH CO . co to # to I 1 p-H O • <7* <7* 05 (71 P-H rH PH . 1*3 . i s g © cd J2 02 Ph S CD 05 to 00 O CO 05 o o o ; rH ’ o 00 <7i GO Tf O O l-H to o CO o o * o o CO CO O H CO rH to O <7? ^ * <7* <7? oo . to co oo 2 3 co .td * * o 'HHO hhOpH cd to <7* . to • o , to to : <71 (7i & cd © o •- © o o i tO grt -*-» ’ oo -*-* -o cd .to . <71 CO ' rH © s Jj ed . <71 ' O Hf CO o o © J 1 02 • 3 Oh 1 r£S be cc 3 © o ** ^3 '© r J2 cd aD gj d © oc o 3 -2 _C ©.*2'S :d HO :: = _a *C s cd o 23 — :o oa:c5«ic«5-« • H _ ;© £ 5 3 ^ fcr -9 s s ‘5 = is ® J 5 S ■f - cd ■*-» C2 ^ ' © 12 .fcO 9 o o tc 'Sd a a £ a co o . to : o 12 PO (7i • <7* CN 05 tO 3 . © D >» H H *< 5.| ’ :“-:a °^32 S •« fcC s j= 'C HPca 557 II. Table of Analysis of the principal mineral Waters of Germany. ◄ Z ►J •-3 PL, a 3 a *> £ a v. cq S o £ Pi w H J w 02 P ◄ Z A w O H Z O a Pi R PL, d ® 5 s o c W « El V3 s -a > G o g gl S 03-0 ft . ■< H m z £ « ft s 2 a w © ◄ « CO •J Pi ◄ o ft H z pi &. z CO H Z H ft W Pi O Z > Pi Q 00 : oo GO CO ^ o ;N©0 co co co o oo co ; Tf O CO co O C2 O CO CO 05 Ol 05 rH co • a 5:1 W ffi 02 o o o co o o o o CO ■3* CO GO GO oo oo © 05 . 05 . O O rH . 05 co co o : 00 ; GO GO O ; O rH CO 05 CO 02 i ho H CO HN 00 CO CO . ^ . o ONW O 02 ,CJHO ; r-H o O © © © o 00 O GO 02 oo rH GO GO . 05 05 GO 00 . . o r- rH • 02 CO CO rH • . o co CO NOOOl rH © rH 02 02 05 , O H 05 rH 02 . o o o o o o © © O 02 GO © GO h 02 CO i> © © -f © a tp rh oo . 02 . . . . © . . © © GO 02 ♦ © : : © © © © O ft* © GO O GO . co ^ ^ • CO GO O rH 02 05 t— rH GO . O 00 ■ o 00 05 05 t" 1 -H O 02 CO co CO , O rH . o rH 02 O © © • © ft O O o o i-H o o o o © © © © GO 05 GO 05 00 CO CO 05 , *>■ HTF05 . O 02 CO • o o co ft* 00 02 CO . o O . . 02 O • O O • • go o o 050 02 O O rH o o o o o 02 rH ft GO GO © 02 GO ft* GO ft* 05 co 02 CO 05 GO CO 02 05 co 02 05 CO co o CO o 00 GO o 00 GO o 00 GO o rH GO o o GO o co GO 05 ft GO 00 G5 o co GO o 05 ft o co GO o t > * ft rH 00 »"H GO ft eg ft 3 3 3 f- m m &l 2 '53 tS t ®'53.S 3 ft (A *H ^0 ft © ® qj cn II' I 2 Ol -*-> - <1 § O © o ' 3 ® o «*s 3 3 ® 3 O ^3 3 '3 •e q/q g s 3 3 = .-3 ® O < u CB 5«g C3 o ■s ® ft-. ^ GO C3 2 ft -s ° OijD -O H 3 «J 3 ^ 2 3 rq ^ o ° e 2ft • 03 ft -g S ft o--£ t> 3 3 s fZ) O 2/5 . 0 GO ® • ft d bJO g § .AS 'ft «+H O o 0 0 . •*-» -*-» d d ft ft ej c3 oo o Eh GO ® r£3 o .3 o s ft o o o CO ft o rs *3 o *3 I ft o i ft H o ftu e © H GO ft 3 w N Pi « CQ © CSJ *ft ft <1 558 WAX 559 WAX III. Analysis of Sea Water, English Channel, by Schweitzer. Pure water. . 964-74372 grs Chloride of sodium .... . 27-05948 66 “ potassium . . . . 0-76552 66 “ magnesium . . . 3-66658 66 Bromide of magnesium . . . 0-02929 66 Sulphate of lime. . 1-40662 66 Sulphate of magnesia . . . . 2-29578 66 Carbonate of lime .... . 0-03301 66 1000-00000 grs. *** In addition to the above, it may 'be re¬ marked that traces of iodine have been found in the water of Cheltenham,^old well,) traces of bromine in the water of Epsom, and traces of both bromine and iodine in that of Leamington, (royal putnp.) Manganese has been found in the waters of Tunbridge, Carlsbad, Spa, Pyrmont, Marien- bad, Saidschiits, &c. Traces of phosphoric and fluoric acids have also been found in some mineral waters. It is the opinion of many high authori¬ ties, that the medicinal virtues of these waters de¬ pend more on the minute quantities of the above substances, than on their more abundant saline in¬ gredients.—C. WAX. Syn. Cire, ( Fr .) Wachs, ( Ger .) Cera, ( Lat .) The substance which forms the cells of bees. Pure beeswax ( yellow wax, cera flava ) has a pleasant ceraceous odor, a pale yel¬ lowish brown color, and the sp. gr. 0-960 to 0-965. It is frequently adulterated with farina, rosin, and mutton suet or stearine. The first may be de¬ tected by oil of turpentine, which dissolves only the wax,—the second, by its solubility in cold alcohol, and by its terebinthinate taste,—the last two, even when forming less than 2§ of the wax, may be detected by its affording sebacic acid by distillation. When greasy matter is present in any considerable quantity, it may also be de¬ tected by the suspected sample having an unctu¬ ous feel, and a disagreeable taste. WAX, BEES’ (FACTITIOUS.) Syn. Cera flava factitia. Prep. — 1. Yellow rosin 16 lbs.; hard mutton suet or stearine 8 lbs. ; palm oil 2$ lbs.; melt together.—2. As last, but substitute turmeric 1 lb- for the palm oil.—3. Best annotto 6 oz. or q. s. ; water 1 gallon ; boil till dissolved, add hard mutton suet or stearine 35 lbs.; yellow rosin 70 lbs. ; boil with constant agitation till perfectly mixed and of a proper color, and as soon as it begins to thicken, pour it out into basins to cool. When cold rub each cake over with a little potato starch. Used instead of wax in oint¬ ments by farriers. WAX, REFINED. Crude wax, especially that imported, is generally loaded with dirt, bees, and other foreign matter. To free it from these substances, it undergoes the operation of refi¬ ning. This is done by melting the wax along with about 3§ of water in a bright copper boiler, pref¬ erably heated by steam, and alter the whole is perfectly liquid, and has boiled for a few minutes, withdrawing the heat, and sprinkling over its sur¬ face a little oil of vitriol, in the proportion of about 3 or 4 oz. (fluid) to every cwt. of wax. 1 his operation should be conducted with great care and circumspection; as, if done carelessly, tie melted wax will froth up, and boil over the sides of the pan. The acid should also be well scat¬ tered over the whole surface. The melted wax is next covered over, and left for some hours to settle, or till it becomes sufficiently cool to be drawn off into the moulds. It is then very gently skimmed with a (hot) ladle, and bailed or decant¬ ed into basins, where it is left to cool. Great care must be taken not to disturb the sediment. When no more clear wax can be drawn off, the remainder in the melting pan is allowed to cool, and the cake or “foot," as it is called, is taken out, and the impurities (mostly bees) scraped from its under surface. The remaining portion is usually reserved for a second operation, but if required, may be at once melted, and strained through canvass into a mould.—Much of the foreign wax has a pale dirty color, which renders it, no matter however pure, objectionable to the retail purchaser. Such wax undergoes the opera¬ tion of coloring. This is done as follows:—A small quantity of the best roll annotto, cut into slices, (i lb. more or less, to wax 1 cwt., depending on the paleness of the latter,) is put into a clean boiler with about a gallon of water, and boiled for some time, or till it is perfectly dissolved, when a few ladlefuls of the melted wax are added, and the boiling continued till the wax has taken up all the color, or till the water is mostly evaporated. The portion of wax thus treated has now a deep orauge color, and is added in quantity as required to the remainder of the melted wax in the larger boiler, till the proper shade of color is produced when cold, observing to well mix the whole, and to cool a little now and then to ascertain when enough has been added. The copper must be then brought to a boil, and treated with vitriol, &.C., as before.— Another method is to add palm oil (bright) to the wax till it gets sufficient color; but this plan is objectionable from the quantity required for the purpose being often so large as to injure the quality of the wax ; besides which the color produced is inferior, and less transparent and permanent. *#* The great art in the above process is to produce a wax which shall at once be “ bright ,” or semitranslucent in thin pieces, and good colored. The former is best ensured by allowing the melted mass to seftle well, and by carefully skimming and decanting the clear por¬ tion without disturbing the sediment. It should also not be poured into the moulds too warm, as, in that case, it is apt to “ separate ,” and the resulting cakes to be “ streaky,” or of different shades of color. It should also be allowed to cool very slowly. When cooled rapidly, especially if a current of air fall upon its surface, it is apt to crack, and form cakes full of fissures. Some persons who are very nice about their wax, have the cakes polished with a stiff brush when quite cold and hard. It is necessary to have the “ jacks or cans, ladles, and skimmers used in the above process kept pretty hot, as without this precaution the wax cools, and accumulates upon them in such quantity as to render them inconvenient, and often quite useless, without being constantly scraped out. . Another method of refining crude wax, and which produces a very bright article, is to melt it with about 1 per cent.’ of concentrated nitric acid, in a large earthen or stoneware vessel, heated by WAX 560 WEI steam or a salt-water bath, and to continue the boiling till nitrous fumes cease to be evolved, after which the whole is allowed to settle, and treated as before. WAX, SEALING. Syn. Cire a Cacheter, (Fr.) Siegellack, ( Ger .) Prep. I. (Red.) a. Shellac (very pale) 4 oz.; cautiously melt in a bright copper pan over a clear charcoal fire, and when fused add Venice turpentine 1^ oz.; mix, and further add vermilion 3 oz.; remove the pan from the fire, cool a little, weigh it into pieces, and roll them into circular sticks on a warm marble slab by means of a polished wooden block ; or it may be poured into moulds while in a state of fusion. Some persons polish the sticks with a rag till quite cold. Fine.— b. Shellac 3 lbs.; Venice turpentine 19 oz.; finest cinnabar 2 lbs.; mix as before. Fine.— c. As the last, but use ^ less vermilion.— d. Rosin 4 lbs.; shellac 2 lbs.; Venice turpentine and red lead, of each 1^ lb. ; as before. Common. II. (Black.) a. Shellac 60 parts; very fine ivory-black, reduced to an impalpable powder, 30 parts ; Venice turpentine 20 parts. Fine.— b. As the last, but using lampblack for ivory-black. Fine.— c. Rosin 6 lbs. ; shellac and Venice tur¬ pentine, of each 2 lbs.; lampblack q. s. Inferior. III. (Bottle Wax.) — a. (Black.) Black rosin 6^ lbs.; beeswax £ lb.; finely-powdered ivory- black l£lb.; melt together.— b. (Red.) As the last, but substitute Venetian red or red lead for ivory-black. IV. (French.) Shellac (pale) 3 lbs.; Venice turpentine H lb.; vermilion 2f lbs.; divide into sticks 12, 24, 36, or 40 to the lb. Fine. V. (Gold.) By stirring gold-colored mica spangles or talc, or aurum musivum into the melted resins when they begin to cool. Fine. VI. (Marbled.) By mixing 2 or 3 different colored kinds just as they begin to grow solid. VII. (Soft.) —1. (Red.) Beeswax 8 parts; olive oil 5 parts ; melt, and add Venice turpentine 15 parts ; red lead to color.—2. (Green.) As the last, but substitute powdered verdigris for red lead. Both are used for sealing certain official documents kept in tin boxes ; also as a cement. *** All the above forms for “fine" wax pro¬ duce “ superfine,” by employing the best qualities of the ingredients; and “ extra-superfine ,” or “ scented,” by adding 1§ of balsam of Peru or liquid storax to the ingredients when considerably cooled. The variegated and fancy-colored kinds are commonly scented with a little essence of musk or ambergris, or any of the more fragrant essential oils. The addition of a little camphor, or spirit of wine, makes sealing-wax burn easier. Sealing-wax adulterated with rosin, or which contains too much turpentine, runs into thin drops at the flame of a candle. WAX, WHITE. Syn. Bleached Wax. Block white Wax. Cera alba in massis. From pure beeswax, by exposing it in thin flakes to the action of the sun, wind, and rain, frequently changing the surface thus exposed, by remelting it, and re¬ ducing it again to thin flakes. Used in making candles, and in white ointments, for the sake of its color. Virgins’ Wax, (Cake white wax, cera alba in ofiis.) The last made into round flat cakes. WEIGHT. The measure of the force by which any body, or any given portion of a substance, gravitates towards the earth. The estimation of the weight of bodies is called weighing, and con¬ sists in the comparison of the thing to be weighed with some conventional standard. This standard may be determined by the constant ratio which exists between the volume and the weight, or grav¬ itating power of the same substances when placed in precisely the same physical condition; hence for the primary creation of a standard weight, ref¬ erence must be had to the measure of the volume of some substance, as a cubic foot or inch of pure water or mercury, the weight of which is constant at the same temperaSure, and under the same at¬ mospheric pressure. The method of estimating the weight of bodies, without reference to their volume, or to a standard which is already known, is difficult and uncertain. In fact, it is impossible to communicate merely by oral description, with¬ out reference to some sensible object, a proper idea of a pound weight, or a foot-rule ; since the mind requires some known measure of volume or gravi¬ tating power, for the purpose of comparison. But man is not directly supplied by nature with any constant standard of weight or volume, by which he can accurately determine that of other bodies. The original standard of small weight was the grains or corns of wheat, and of measure, the foot, cubit, span, pace, &c., derived from the human body ; but since the size of grains of wheat, and the linear surface of the human body, varies under different circumstances, and in different individuals, however carefully the specimens may be selected with a view to an average, it is very evident that such bodies can never furnish permanent and ac¬ curate standards of comparison. It may be fairly stated, that nature furnishes no standard of weight, at the same time invariable and accessible to all mankind, and that without reference to some de¬ termined and constant measure of volume, no such standard can be created. But the elements of such a standard of measure are furnished by the aid of natural philosophy, and a refined knowledge of the arts. The form and magnitude of the earth are presumed to remain the same in all ages, and hence a determined portion of its circumference, as 1-360th part, or a degree, will represent an unal¬ terable standard, fit for the purposes of metrology. The force of grayitation at the earth’s surface is also constant under the same parallels of latitude and at the same elevation above the level of the sea, and hence the length of a second’s pendulum is invariable at any given place, under precisely similar circumstances. This furnishes a second element for the determination of a lineal standard, which by its involution forms similar standards of measure, both of superficies and volume. A meas¬ ure of bulk or volume being determined, it is easy to estimate weight, or the gravitating power of any substance, by reference to such a standard. As soon as a unit of weight or measure has been agreed on, and a model weight or measure formed, the latter becomes the standard, and others may of course be readily formed by mere comparison ; but when these standards, or their representatives, are lost, recourse must be again had to science and calculation. The relation between the weight and volume of a body, compared to a given stan- WEI 561 WEI dard taken as unity, constitutes its specific gravity. For the purpose of weighing, a balance or lever is required, which, when accurately suspended in a state of equilibrium, will be like affected by like weights applied to either extremity. The manu¬ facture of these instruments requires great skill and experience. A balance, made by Ramsden, turning on points instead of edges, was sensibly af¬ fected by the 1-1600th of a grain, when loaded with 4 or 5 ounces. This is 1-384,000th part of the weight; so that this beam would determine the weight of any substance to 5 places of deci¬ mals, besides a sixth figure, which might be esti¬ mated. (Phil. Trans., vol. 75.) A balance made by the same artist for the Royal Society, was ca¬ pable of weighing 10 lbs., and yet turned with the 1-I00th of a grain, which is only the 1-7,000,000th part of the weight. A balance with unequal arms will weigh as accurately as another, of the same workmanship, with equal arms, provided the sub¬ stance weighed be removed, and standard weights placed in the same scale till the equilibrium be again restored, when the weights so employed, be¬ ing exactly in the same condition as the substance previously occupying the scale, will of course in¬ dicate its proper weight. A knowledge of this fact is useful, as it enables any one to weigh correctly with unequal scales, or with any suspended lever. Small Weights may be made of thin leaf-brass. Jeweller’s foil is a good material for weights below l-10th of a grain, as low as to l-100th of a grain ; and all lower quantities may be either estimated by the position of the index, or shown by actually counting rings of wire, the value of which has been determined. The readiest way to subdivide small weights, consists in weighing a certain quan¬ tity of small wire, and afterward cutting it into such parts, by measure, as are desired ; or the wire may be wrapped close round two pins, and then cut asunder with a knife. By this means it will be divided into a great number of equal lengths, or small rings. The wire ought to be so thin, that one of these rings may barely produce a sensible effect on the beam. The following Tables represent the values and relative proportions of the principal Weights employed in Commerce and the Arts. I. English Weights. 1. Imperial Avoirdupois Weight. Grains, (Troy.) Drs. drachms. Oz. ounces. Lbs. pounds. Qrs. quarters. Cwt. hundred weight. Ton. Equiv. in 1 French grammes. 27-34 437-50 7000 0 0 0 1 16 256 7168 28672 573440 00625 1* 16- 448- 1792- 35840- 0-0039 00625 1- 28- 112- 2240- 0 0 0 1 4 80 0 0 0 0-25 1- 20- 0 0 0 0 0-05 1- 1-7705 28-328 453.25 *** The standard in avoirdupois weight is the same as in troy weight. The avoirdupois drachm is now never used except in weighing silk ; when¬ ever a drachm is mentioned in books, the troy, or apothecaries’ drachm, is intended. The stone of butchers’ meat is 8 lbs., and of other commodities 14 lbs., in London. 2. Imperial Troy Weight. Grs. grains. Dwts. pennyweights. Oz. ounce. Lb. pound. 24 1 480 20 i 5760 240 12 1 *** The standard of the above measure is 1 cubic inch of distilled water, at 62° F., and 30 inches of the barometer, which weighs 252-458 troy grains. The carat used in weighing diamonds is 3g grains, (nearly.) Troy weight is used in weigh¬ ing gold, silver, jewellery, &c., and in philosoph¬ ical experiments. 3. Apothecaries' Weight. >> c of ’5 fcb 3 scruples. 3 drachms. 5 ounces. Lb.* pounds. i 20 60 480 5760 005 1 3 24 288 0-01666 0-3333 1- 8- 96- 0002083 00416 0-1250 1- 12- 00001736 0 003472 00104166 0 0833333 1- U c S il o-ja a. w 0 06475 1-295 3-885 3108 372-96 II. French Weights. 1. Metrical or Decimal Weights. Names. Equiv. in grammes. Equiv. in troy grains. Equiv. in avoird upois weight. Millegramme Centigramme Decigramme Gramme Decagramme Hectogramme Kilogramme, or Kilo Myriagramme •001 •01 •1 1- 10- 100- 1000- 10000- •0154 •1543 1-5434 15-434 154-3402 1543 4023 15434-0234 154340-2344 lb.i. oz. grs. 01 45- 3.1 12-152 2 3} 12173 22 OJ 12 *#* The standard unit in the above table is the gramme. A metrical quintal is 10 myria- grammes. A millier is 1000 kilos. * As this abbreviation is used to represent lioth the ivoirdupols, and troy or apothecaries’ [Kmmt. U is neces- ary to observe, that the former is Indicated when 1 ; L , n j s preceded by Arabic figures ; and the latter, when it < followed by Roman numerals. It was also toraierly ised along with Roman numerals, to represent the wine- lint. 71 WHE 562 WHI 2. Binary Weights. (Systeme usuel.) 1 French grain. Scrupule. Gros. Once. Livre. Kilogramme. to . © & S p s C C3 H 5, c Round No. of the codex in grammes. Equiv. in avoirdupois weight 0 0 0 0 0 •0542 •05 lbs. oz. grs. 0-837 24 1 0 0 0 0 1-30 1-30 201 72 3 1 0 0 0 3-906 4- 60-284 57(5 24 8 1 0 0 3125 32- 1 45- 9216 384 128 16 1 0 500- 500- 1 H 61- 18432 768 256 32 2 1 1000- 1000- 2 31 13- *** The old French grain is equal to 0-820 of an imperial troy grain ; hence, 1 troy grain is equal to 1*21 old French grains. The gros, once, and other multiples of the grain, are of course pro¬ portionate. The new French grain (of 1812) is equal to 0-0542 gramme, or 0-8365228 gr. troy. It is said, in some works, to be equal to 0-878 gr. troy; or, in round numbers, 0-9, but this is much too high. III. Continental Medicinal Weights in Troy Grains. From Dr. Christison's Dispensatory. Country. Pounds. Ounces. Drachms. Sera consist &D rs s SI pies ing of til | s O Cl Grains. French 5670-5 470-50 59-10 19-7 _ 0-820 Spanish 5326-3 443-49 55-14 18-47 — 0-769 Tuscan 5240-3 436-67 54-58 18-19 — 0-758 Roman 52350 436-25 54-58 18-17 _ 0-757 Austrian 6495-1 541-25 67-65 — 22-5 1-127 German 5524-8 460-40 57-55 — 19-18 0-960 Russian 5524-8 460-40 57-55 — 19-18 0-960 Prussian 5415-1 451-26 56-40 — 18-80 0-940 Dutch 5095-8 474-64 59-33 — 19-78 0-988 Belgian 5695-8 474-64 59-33 — 19-78 0-988 Swedish 5500-2 458-34 57-29 — 1909 0-954 Piedmontese 4744-7 395-39 49-45 — 16-48 0-824 Venetian 4061-4 388-45 48-55 1G-18 0-809 WELSH RAREBIT. Prep. Cut slices of Fread, toast and butter them; then cover them with slices of rich cheese, spread a little mus¬ tard over the cheese, and put the bread in a cheese-toaster before the fire. Serve it up very hot. WELD. Syn. Woald. Vouede, (Fr.) Reseda luteola, (Lin.) An herbaceous annual employed by the dyers. A decoction of the stems and leaves gives a rich yellow to goods mordanted with alum, tartar, or muriate of tin. The yellow coloring principle may be obtained in beautiful, transparent yellow needles by sublimation. (See Luteoline.) WHEAT. The quality of this grain may be ascertained in the way directed for wheat flour, p. 317. WHEY. Syn. Petit Lait, ( Fr .) Molken, (Ger.) Serum Lactis, (Lat.) The liquid portion of milk after the curd has been separated. It consists chiefly of sugar of milk.—A pound of milk, mixed with' a tablespoonful of proof spirit, allowed to become sour, and the whey filtered from the sediment, yields, in the course of a few weeks, a good vinegar (whey vinegar) free from lactic acid. (Scheele.) Skimmed milk may be used. WHISKEY. (From Usquebaugh, the Irish name originally applied to it.) Dilute alcohol ob¬ tained from the fermented wort of malt or grains. That from the former is the most esteemed. The inferior qualities of this spirit are prepared from barley, oats, or rye, a small portion only of which is malted ; or from potatoes mashed with a portion of barley malt, the resulting wash being carelessly fermented and distilled, and purposely suffered to burn, to impart the peculiar empyreumatic or smoky flavor so much relished by the lower orders of whiskey drinkers. The malt whiskey (sold as such) of the principal Scotch and Irish distillers, is fully equal in quality to London gin, from which it merely differs in flavor. The peculiar flavor of Scotch whiskey may be nicely imitated by adding a few drops of pure creosote to 2 or 3 gallons of good London gin ; and the imitation will be still more perfect if the liquor be kept for some months before drinking it. WHITE COPPER. (See German Silver.) WHITE PIGMENTfe.— Alum White. (Baume's.) Powdered Roman alum 2 lbs.; honey 1 lb. ; mix, dry, powder, calcine in a shallow dish to whiteness, cool, wash, and dry. A beautiful and permanent white both in oil and water.— Derbyshire White. Cawk, heavy spar, or native sulphate of barytes. —Flake White. The finer kinds of white lead are so called. —White Lead. (Fine White. Carbonate of Lead. Sub¬ carbonate of do. Ceruse. Cerussa. Magistery of lead. Plumbi Carbonas, P. L.) Made by suspending rolls of thin sheet-lead over malt vine¬ gar, or pyroligneous acid, in close vessels, the evaporation from the acid being kept up by the vessels being placed in a heap of dung, or a steam-bath. Commercial carbonate of lead is never quite pure, being commonly adulterated with sulphate of baryta, (heavy spar,) and some¬ times with chalk. The former may be detected by its insolubility in dilute nitric acid, and the latter hy the nitric solution yielding a white pre¬ cipitate with oxalic or sulphuric acid, or oxalate of ammonia, after having been treated with sul- phureted hydrogen, or a hydrosulphuret, to throw down the lead. “ Pure carbonate of lead does not lose weight at a temperature of 212° ; 68 grs. are entirely dissolved in 150 minims of acetic acid, diluted with f§j of distilled water; and the solu¬ tion is not entirely precipitated by a solution of 60 grs. of phosphate of soda.” (P. E.) The so¬ lution in nitric acid should not yield a precipitate when treated with a solution of sulphate of soda. Used as a superior white paint, and in medicine, externally, as an astringent, refrigerant, and desiccant —French White Lead. (Blanc de Plomb.) Litharge dissolved in dilute acetic acid, and the carbonate of lead thrown down by a current of carbonic acid gas. Does not cover well.— Venetian White Lead, (Cerussa Veneta.) Flake white, or pure white lead and cawk, equal WHI 563 WIN parts.— Hamburgh White Lead. Flake white 1 cwt.; cawk 2 cwt. —Best Dutch White Lead. Flake white 1 cwt.; cawk 3 cwt.— Dutch White Lead. Flake white 1 cwt.; cawk 7 cwt. The last four are commonly substituted in trade for genuine white lead.— English White Lead. Flake white lowered w'ith chalk. Covers badly, and color inferior to the preceding. —Grace’s White Lead. Made from lead, with the refuse water of the starch-makers, soured brewer’s grains, &c.— White Precipitate of Lead. ( Sul¬ phate of Lead.) An acetic or nitric solution of litharge, precipitated by adding dilute sulphuric acid, and the white powder washed and dried. The clear liquid decanted from the precipitate is poured ou fresh litharge, when a second solution takes place ; and this may be repeated for any number of times. Used in miniature painting, being a beautiful and durable white.— Notting¬ ham White. White lead made with alegar.— Newcastle White. White lead made with mo¬ lasses vinegar.— Mineral White. A nitric or acetic solution of litharge, precipitated by car¬ bonate of soda.— Wilkinson’s White. Litharge ground with sea-water till it ceases to whiten, and then washed and dried.— Permanent White. Artificial sulphate of baryta, prepared by precipi¬ tating the muriate by diluted sulphuric acid, or a solution of glauber salts. A good fast white. Used to mark jars and bottles for containing acids or alkalis, as it is affected by very few sub¬ stances.— Pearl White, ( Fard's Spanish White.) Trisnitrate of bismuth. —Spanish White. ( Blanc d’ Espagne. Blanc de Troyes.) The softest and purest white chalk, elutriated, made into balls, and well dried. Used as a cheap white paint.— Whiting. The same as prepared chalk, but pre¬ pared more carelessly. WHITES, SHARP. Prep. 1 . Wheat flour and powdered alum, equal parts, ground together.—2. (Stuff. Baker’s stuff.) Alum ground to the coarseness of common salt 1 lb.; common salt 3 lbs.; mix. Both the above are used by bakers for the purpose of introducing alum into their bread under a disguise. WINDOWS, SASH. These may be kept up without sash-lines and pulleys, by means of cork, in the simplest manner, and with scarcely any ex¬ pense. Bore three or four holes in the sides of the sash, into which insert common bottle corks, pro¬ jecting about the sixteenth part of an inch. These will press against the window-frames, along the usual groove, and by their elasticity support the sash at any height which may be required. WINDOWS. (Prismatic Diamond Crystals for.) Mix a hot solution of sulphate of magnesia, with a clear solution of gum arabic, and lay it on hot. For a margin, or for figures, wipe off the part you wish to remain clear with a wet towel The effect is very pretty. I. Table of the Quantity of Alcohol in Wine. By Dr. Ciiristison. Names, &c. Port 'Weakest Mean of 7 samples Strongest .White ’Weakest Mean of 13 wines, excluding those very long kept in cask Sherry Strongest . Mean of 9 wines long kept in cask in the East Indies Madre da Xeres . Madeir '1 Long kept in cask in ^ Strongest the East Indies ( Weakest Teneriffe long in cask at Calcutta Cercial . Lisbon (dry) . Shiraz . Amontillado Claret. A first growth of 1811 Chateau-Latour. Do. 1825 Rosan. Second growth 1825 . Ordinary Claret. (Vin Ordinaire) Rivesaltes . Malmsey . • •_ Rudesheimer. 1st quality . « Inferior Hambacher. Superior quality Alcohol of 0-7939 per cent, by volume. Proof spirit per cent, by volume. 14-97 30-56 16-20 33-91 17-10 37-27 14-97 31-31 13-98 30-84 15-37 33-59 16-17 35-12 14-72 32-30 16-90 37-06 16-90 36-81 14-09 30-86 13-84 30-21 15-45 33-65 1614 34-71 12-95 28-30 12-63 27-60 7-72 16-95 7-78 1706 7-61 16-74 8-99 18-96 9-31 22-35 12-86 28-37 8-40 18-44 6-90 1519 7-35 1615 WIN 564 WIN II. Quantity of Alcohol (sp. gr. 0825* at 60° F.) in 100 parts of Wine by volume. Names of Wine. Alcoholic Content. Authority. Alba Flora 17-26 Brande Barsac 13-86 do. Bucellas 18-49 do. Burgundy (average) . 14-57 do. Ditto 12-16 Prout. Calcavella (average) . 18-65 Brande. Cape Madeira (do.) . 20-51 do. Cape Muschat . 18-25 do. Champagne (average) 12-61 do. Ditto 12-20 Fontenelle. Claret (average) 15-10 Brande. Colares 19-75 do. Constantia (White) . 19-75 do. Ditto (Red) . 18-92 do. Ditto (average) 14-50 Prout. C&te Rotie. 12-32 Brande. Currant 20-55 do. Elder 8-79 do. Frontignac (Rivesalte) 12-79 do. Gooseberry 11-84 do. Grape (English) 18-11 do. Hermitage (Red) 12-32 do. Ditto (White) 17-43 do. Hock (average). 12-08 do. Lachryma Christi 19-70 do. Lisbon 18-94 do. Lissa (average) . 25-41 do. Ditto (do.) 15-90 Prout. Lunel 15-52 Brande. Madeira (average) 22-27 do. Ditto (do.) . 21-20 Prout. Malaga 17-26 Brande. Ditto 18-94 do. Malmsey Madeira 16-40 do. Marsala (average) 25-09 do. Ditto (do.) . 18-40 Prout. Nice .... 14-63 Brande. Orange (average) 11-26 do. Port (do.) . 20-64 Prout. Ditto (do.) . 22-96 Brande. Raisin (do.) . 25-41 do. Ditto (do.) . 15-90 Prout. Red Madeira (do.) 20-35 Brande. Roussillon (do.) . 18-13 do. Sauterne . 14-22 do. Sheraaz 15-52 do. Sherry (average) 19-17 do. Ditto (do.) . 23-80 Prout. Syracuse . 20-00 do. Ditto 15-28 Brande. Teneriffe . 19-79 do. Tent .... 13-30 do. Tokay 9-88 do. Vidonia 19-25 do. Vin de Grave 13-94 do. Zante 17-05 ■ do. WINE. Syn. Vin, (Fr.) Wein, (Gr.) Wyn, ( But .) Win, (Swed.) Vino, (Ital. and Span.) Vinum, (Lat.) The fermented juice of th9 grape. * Alcohol of 0-825 contains 92 6§ of real or anhydrous alcohol, and in round numbers may be said to be about twice the strength of brandy or rum, as usually sold. The general characters and qualities of wine are principally influenced by climate, soil, and aspect, the nature and maturity of the grape, and the method of conducting the fermentation. Want of space will compel us to confine our remarks to the properties, uses, and management of grape-juice after it has passed through the stage of fermenta¬ tion, or, in reality, become Wine. Some observa¬ tions connected with this subject will be found in the articles Fermentation and Manures. Officinal Wine. The only wine ordered by the British colleges is sherry, (Vinum Xericum, P. L.; V. Album; White Wine, P. E.; V. Al¬ bum Hyspanicum, P. D.;) but several other wines are employed in medicine, as tonics, stimu¬ lants, antispasmodics, and restoratives. In phar¬ macy, the less expensive Cape or raisin wine is usually substituted for sherry in the preparation of the medicated wines of the Pharmacopoeia. Varieties, characteristics, fyc. Our space will not permit a notice of the principal wines of com¬ merce individually ; the reader is therefore refer¬ red to the preceding Tables, which will convey much useful information on this subject in a con¬ densed form. Composition. The constituents of wine are— alcohol, which is one of its principal ingredients, and on which its power of producing intoxication chiefly depends ;— Sugar which has escaped the process of fermentation, and which is most abun¬ dant in the sweet wines, as tokay, tent, frontignac, &c. ; — Extractive, derived chiefly from the husk of the grape ; its quantity diminishes by precipita¬ tion, owing to the gradual action of the atmosphere; Coloring matter; this resides in the husk of the grape, and is extracted by the newly-formed alco¬ hol ; its natural color is blue or purple; its red tint is owing to the action of free acid ;— Tartar. Bitartrate of potash constitutes the most important portion of the saline matter of wine, and appears to exercise an important influence over the fer¬ mentation. It is gradually deposited along with coloring matter by age;— Odoriferous matter. The characteristic vinous odor appears to depend upon the presence of cenanthic acid and ether, but the bouquet of wine arises from the essential oil, prob¬ ably existing under the form of ether. Besides the above, small quantities of tannin, gum, acetic and malic acids, acetic ether, lime, $-c., exist in wine. The sp. gr. of wine depends on the richness and ripeness of the grapes used in its manufacture, the nature of the fermentation, and its age. It varies from 1-0627 to 1-1283. The sp. gr. of German wines is usually from 1-039 to 1-091, according to the season. Purity. The most frequent species of fraud in the wine trade is the mixing of wines of inferior quality with those of a superior grade. In many cases the inferior kinds of foreign wine are flavor¬ ed and substituted for the more expensive ones. This is commonly practised with cape wine, which, after having a slight “ nuttiness” communicated to it by bitter almonds or peach kernels, a luscious¬ ness, or fulness, by honey, and additional strength by a little plain spirit or pale brandy, is made to undergo the operation of “fretting inf and is then sold for sherry. Formerly, it was a common practice of ignorant wine-dealers to add a little litharge, or acetate of lead, to their inferior wines WIN 565 WIN to correct their acidity, but it is believed that this poisonous substance is now never employed in this country, and that the lead which is frequently de¬ tected in bottled wine may be traced to shot being left in the bottle, and not to fraud. The presence of lead in wine may be readily detected by the addition of a little sulphureted hydrogen, or a solu- ' tion of any hydrosulphuret, which will in that case produce a black precipitate. Sherry is commonly colored in Spain by the addition of must, boiled down to one-fifth of its original volume, and in England by burnt brown sugar, or spirit coloring. Amontillado (a very nutty wine) is commonly added to sherries deficient in flavor; various other ingredients, as the essential oil of bitter almonds, bitter almonds in substance, cherry-laurel leaves and water, &c., are also employed for a like pur¬ pose. In Portugal the juice of elderberries is fre¬ quently added to port wine to increase its color, and extract of rhatany for the double purpose of improving its color, and imparting an astringent taste. The use of the former was once carried to such an extent that the Wine Company of Portu¬ gal put themselves to the expense and trouble of rooting out all the elder trees, and prohibiting their growth in the wine district. In England, beet-root, Brazil wood, the juice of elderberries and bilberries, the pressed cake from making elder wine, extract of logwood, &c., are frequently added to port to deepen its color ; and oak sawdust, kino, alum, and extract of rhatany, to increase its astringency. Genuine red wines yield greenish gray precipitates with sugar of lead, and greenish ones with potassa ; but those colored with elderberries, bilberries, and logwood, give deep blue, or violet precipitates, and those colored with Brazil, red sanders wood, or red beet, give red precipitates. A factitious bouquet is also commonly given to wine by the addition of sweetbrier, orris root, clary, elder-flow¬ ers, &c. The latter can only be detected by a discriminating and sensitive palate. Uses. The uses of wine as a beverage are too well known to require description. As a medicine, port wine is most esteemed as an astringent and tonic ; and sherry and Madeira as stimulants and restoratives, in diseases where the acidity of the former would be objectionable ; champagne is diu¬ retic and excitant; and the Rhenish icines are refrigerant, diuretic, and slightly aperient. Cla¬ ret, Rhenish, and Moselle wines are the most wholesome. In pharmacy wine is used as a men¬ struum. Management of Wine. Age. The sparkling wines are in their prime in from 18 to 30 months after the vintage, depending on the cellaring and climate. Weak wines, of inferior growths, should be drunk within 12 or 15 months, and be preserved in a very cool cellar. Sound, well-fermented, full- bodied wines are improved by age, within reason¬ able limits, provided they be well preserved from the air, and stored in a cool place, having a pretty uniform temperature. To promote the ripening of wine, some persons cover the mouths ot the casks or bottles with bladder, and others remove them into a warmer situation. A very little dilute sul¬ phuric acid is commonly added to the coarser wines for the same purpose ; but a small quantity of pure acetic or tartaric acid would be preterablo. 2 or 3 drops of the former, added to a bottle ot some kinds of new wine, immediately give it the appearance of being 2 or 3 years old. Bottling. The secret of bottling wine with success consists in the simple exercise of care and cleanliness. The bottles should be all sound, clean, and dry, and perfectly free from the least mustiness or other odor. The corks should be of the best quality, and immediately before being placed hi the bottles should be compressed by means of a “ cork-squeezer.” For superior or very delicate wines, the corks are usually prepared by placing them in a copper or tub, covering them with weights to keep them down, and then pour¬ ing over them boiling water, holding a little pearl- ash in solution. In this state they are allowed to remain for 24 hours, when they are drained, and reimmersed for a second 24 hours in hot water, after which they are well washed and soaked in several successive portions of clear rain water, drained, dried out of contact with dust, put into paper bags, and hung up in a dry place for use. The wine should be clear and brilliant, and if it be not so, it must undergo the process of “ fining” before being bottled. In fact, it is a common practice with some persons to perform this opera¬ tion whether the wine requires it or not; as if it has been mixed and doctored, it “ amalgamates and ameliorates the various flavors.” The bottles, corks, and wine being ready, a fine clear day should be preferably chosen for bottling, and the utmost cleanliness and care should be exercised during the process. Great caution should also be observed to avoid shaking the cask so as to disturb the bottoms. The remaining portion that cannot be drawn off clear should be passed through the “ wine bag,” and when bottled should be set apart as inferior to the rest. The coopers, to prevent breakage and loss, place each bottle, before cork¬ ing it, in a small bucket, having a bottom made of soft cork. They thus seldom break a bottle, though they “ flog” in the corks very hard. When the wine is all bottled, it is stored in a cool cellar, and on no account on the bottles’ bottoms, or in damp straw, but on their sides, in sweet, dry sawdust or sand. Brandying. Brandy is frequently added to weak or vapid wines, to increase their strength, or to promote their preservation. In Portugal one third of brandy is commonly added to port before ship¬ ping it for England, as without this addition it generally passes into the acetous fermentation during the voyage. A little good brandy is also usually added to sherry before it leaves Spain. By recent regulations of the customs of England, 10 g of brandy may be added to wines in bond, and the increased quantity is only charged the usual duty on wine. The addition of brandy to wine injures its proper flavor, and hence is chiefly made to port, sherry, and other wines, whose flavor is so strong as not to be easily injured. Even when brandy is added to wines of the latter description, they require to be kept for some time to recover their natural flavor. To promote this object, the wine doctors employ the process called 4 fretting in,” bv which they effect the same change in 3 or 4 weeks, as would otherwise require some montlis, at the very least. ,, , . . , Cellaring. A wine cellar should be dry at bot¬ tom, and either covered with good hard gravel, or WIN 566 WIN be paved with flags. Its gratings or windows should open toward the north, and it should be sunk sufficiently below the surface to ensure an equable temperature. It should also be sufficiently removed from any public thoroughfare, as not to suffer vibration from the passing of carriages. Should it not be in a position to maintain a regular temperature, arrangements should be made to apply artificial heat in winter, and proper ventila¬ tion in summer. A celebrated wine establishment known to the writer, whose cellars are above ground, have a number of thermometers suspend¬ ed on the walls, and whenever the mercury sinks below 48° F., several Arnot’s stoves, arranged for that purpose, are immediately lighted, and their action properly watched and regulated. Coloring. Wines are as commonly doctored in their color as their flavor. A fawn yellow and golden sherry yellow are given by means of a tincture or an infusion of saffron, turmeric, or saf¬ flower, followed by a little spirit coloring to prevent the color being too lively. All shades of amber and fawn to deep brown and brandy color, may be given by burnt sugar. Cochineal (either alone or with a little alum) gives a pink color;—beet¬ root and red sanders give a red color;—the ex¬ tracts of rhatany and logwood, and the juice of elderberries, bilberries, &c., a port wine color. A hogshead of inferior pale sherry or white cape is commonly converted into a full-flavored brown sherry by the “ honest” wine dealer, by the addi¬ tion of ^ pint of spirit coloring, a gallon of brandy, and a few drops of the essential oil of bitter al¬ monds dissolved in spirit; the whole being well mixed and fined down. Decanting. This only refers to small quantities of wine, ready for consumption. In decanting wine, be careful not to shake or disturb the crust when moving it about or drawing the cork, partic¬ ularly port wine. Never decant wine without a wine-strainer, with some fine cambric in it to prevent the crust and bits of cork going into the decanter. In decanting port wine do not drain it too near ; there are generally two thirds of a wine¬ glass of thick dregs in each bottle, which ought not to be put in ; but in white wine there is not much settling ; pour it out, however, very slowly, and raise the bottle up gradually ; it should never be decanted in a hurry. Be careful not to jostle the decanters against each other when moving them about, as they easily break, especially when full. Decoloring. The color of wines is precipitated by age and by exposure to the light. It is also artificially removed by the action of milk, lime- water, or fresh-burnt charcoal. Wine merchants avail themselves of this property, for the purpose of whitening wines that have acquired a brown color from the cask, or which are esteemed pale ; and also for turning “ pricked” red or dark-colored wines, into white, in which a small degree of acid¬ ity is not so much perceived. The milk should be well skimmed before being mixed with the wine, and should be used in the same manner as ordina¬ ry finings, for which it will be found a good sub¬ stitute. In this way brown sherry is commonly converted into pale or gold-colored sherry. For the latter purpose 1 to 3 pints are usually sufficient, but to decolor red wine 2 to 3 quarts or more will be required, according to the nature and intensity of the color,, or the shade of color desired. Char¬ coal is seldom used, as it removes the flavor as well as color, but a very little milk of lime may sometimes be advantageously substituted for milk, when the wine has much acidity. Fining. Wine is clarified in a similar manner to beer. White Wines are usually fined by isin¬ glass, in the proportion of about 1^ oz. (dissolved in 1 ^ pints of water, and thinned with some of the wine) to the hogshead. Red Wines are general¬ ly fined with the whites of eggs, in the proportion of 12 or 18 to the pipe ; they must be well beaten to a froth with about a pint of water, and after¬ wards with a little of the wine, before adding them to the liquor. Sometimes hartshorn shavings, or pale sweet glue, is substituted for isinglass; and for some strong red wines, abounding in tannin, a little sheep’s or bullock’s blood is very commonly employed. The use of blood is not, however, to be recommended, as it communicates a very trifling, but still an unpleasant flavor and odor, which is easily recognised by the palate of a professed “ wine-taster besides which the practice is dirty and disgusting. Gypsum is frequently used to clear muddy white wines; as also milk of lime. Some persons add about 1 oz. of sugar of lead dis¬ solved in water to a hogshead of such wine, and after well mixing it in, further add a like quantity of bisulphate of potash, (sal enixum,) also dissolved in water, and rummage well. In this process the sugar of lead is decomposed and falls down as an insoluble sulphate, and hence it is argued that it is not so dangerous as has been generally represented by Accum, and others afflicted with the poison mania. The use of lead, however, in any shape is objectionable, and should never be adopted by the wine-dealer, however plausible the above statements may appear. In France a person known to employ lead in wine would subject him¬ self to fine and imprisonment. (See the latter part of the article Brewing.) Flatness. This is best removed by the addition of a little new brisk wine of the same kind ; or by rousing in 2 or 3 lbs. of honey, or bruised sultana raisins, and 3 or 4 quarts of good brandy per hogs¬ head. By this treatment the wine will usually be recovered in about a fortnight, unless in very cold weather. Should it be wanted sooner, add a table¬ spoonful or two of yeast, and remove it to a warmer situation. Flavoring. Various ingredients are added to in¬ ferior wines to give them the flavor of others more expensive, and to British wines to make them re¬ semble those imported. Substances are also added in a similar manner to communicate the aroma of the highly-flavored grape wines. Among the first are bitter almonds, or the essential oil of almonds , or preferably its alcoholic solution, which are used to impart a siierry or nutty flavor to weak- flavored wines, as sherry, white cape, malt, raisin, parsnip, and other similar British wines ;— rhatany, kino, oak saiodust and bark, alum, &c., to con¬ vey astringency, and— tincture of the seeds of raisins to impart a i>ort wine flavor. Among the substances employed to communicate the boii- Uuet of the finer wines, may be mentioned— orris root, eau de fleures d'oranges, neroli, ambergris, vanilla, violet petals, cedrat, sweetbrier, clary, WIN 567 WIN elder flowers, quinces, cherry-laurel water, &,c. By the skilful, though fraudulent use of the above flavoring substances and perfumes, the experienced wine-brewer manages to produce, in the dark cel¬ lars of London, from white cape, currant, goose¬ berry-, raisin, rhubarb, parsnip, and malt wine, very excellent imitations of foreign wine, and which pass current among the majority- of English wine-drinkers as the choicest productions of the grape, “ genuine as imported.'” —A grain or two of ambergris, well rubbed down with sugar, and added to a hogshead of claret, gives it a flavor and bouquet much esteemed by some connoisseurs. Improving. This is the cant term of the wine trade, under which all the adulteration and “ doc¬ toring” of wine is carried on. A poor sherry is improved by the addition of a little almond flavor, honey, and spirit ;—a port deficient in body and astringency, by the addition of some red tartar, (dissolved in boiling water,) some kino, rhatany, or catechu, and a little honey and brandy-. Mixing. Few wines are sold without admixture. It is found that the intoxicating properties of wine are increased by mixing them with other wines of a different age and growth. In many cases the flavor is at the same time improved. Thus, a thin port is improved by the addition of a similar wine having a full body, or by a little Malaga, Tene- rift’o, or rich old sherry ; and an inferior old sherry may be improved by admixture with a little full- bodied wine of the last vintage. In this consists the great art of “ cellar management,” and to such an extent is this carried, both abroad and in England, that it may be confidently assorted that no wine ever reaches the consumer in an unmixed or natural state. Mustiness. This is easiest removed by- violently agitating tho wine for some time with a little of the sweetest olive or almond oil. The cause of the bad taste is the presence of an essential oil, which the fixed oil seizes on and rises with it to the surface, when it may bo skimmed off. A little coarsely- powdered fresh-burnt charcoal, or even some slices of bread toasted black, will frequently have a like effect. A little bruised mustard is used by some persons. Perfuming. This is chiefly performed on British wines for family use. For its application to foreign wines, see flavoring. Wines may be perfumed by the simple addition of any- odorous substances pre¬ viously well mixed with a little of the wine, or dis¬ solved in a few oz. of spirit. Racking. This should be performed in cool wea¬ ther, and preferably- early- in the spring. To avoid disturbing the dregs, a clean syphon, well man¬ aged, will be found better than a cock or faucet. The bottoms, or foul portion, may be strained through a wine bag, and added to some other in¬ ferior wine. Ripening. To promote the maturation of wine, various plans are adopted by the growers and deal¬ ers. One of the safest ways, especially for strong wines, is not to rack them till they have stood 1.) or 18 months upon the lees, at the same time reg¬ ulating the temperature upon the principles de¬ scribed under Fermentation. In this way, the slow or insensible fermentation which causes the maturation of wine, will be promoted, without the access of the acetous fermentation, or that which causes acidity.— Another safe method is, to remove the racked wine into a rather warmer situation than usual, observing properly to exclude the ac- •tion of the air, which cannot be done with wine in wood, if the place be very dry.— A third method is to remove the corks or bungs, and to substitute bladder tied or fastened over air-tight. Bottled wine treated in this way, ripens very quickly in a temperate situation. Roughening. A roughness or astringency is readily- communicated to wine by the cautious use of kino, catechu, or rhatany. Ropiness or viscidity. This arises from the wine containing too little tannin or astringent mat¬ ter to precipitate the gluten, albumen, or other azo- tized substance, occasioning the malady. Such wine cannot be clarified in the ordinary way, be¬ cause it is incapable of causing the coagulation or precipitation of the finings. The remedy is to sup¬ ply- the principle in which it is deficient. M. Fran¬ cois of Nantes prescribes the bruised beiries of the mountain ash (1 lb. to the barrel) for this purpose. A little catechu, kino, or the bruised foot stalks of the grape, may also be conveniently and advan¬ tageously- used in the samo way. Any other sub¬ stance that precipitates albumen, may likewise be employed. See Malt Liquors and Brewing. Second Fermentation. (La-pousse of the French.) Inordinate fermentation, either pYimary or second¬ ary, in wine or any other fermented liquor, may be readily checked by racking it into a cask which has been previously fumigated with burning sul¬ phur ; or one half of the wine may be drawn off from the cask, and a lighted match, made by dip¬ ping some rags in melted brimstone, may be held by a pair of tongs in the bung-hole, slightly cover¬ ed, so as to impregnate tho liquor with the fumes. The decanted portion of the wine is then returned to the cask, which is immediately bunged down close, and well agitated for a few minutes. 1 oz. of brimstone thus employed is sufficient for a hogs¬ head. This is the common plan adopted in the wine districts of France, either to allay the fer¬ mentation of wine, or to preserve must or grape juice in the sweet state.— Another method, which is very convenient and harmless, is to mix about j lb. to 1 lb. of bruised mustard seed with each hogs¬ head.— A fourth method is to add to the wine about 1-1000th part, or less, of sulphite of lime. This substance seldom fails of arresting the fer¬ mentation.—In addition to the above remedies, a little sulphuric acid is sometimes employed, and the use of black oxide of manganese, or chlorate of potash, has been proposed on theoretical grounds. Souring. This is either occasioned by the wine having been imperfectly fermented, or from its having been kept in a cellar where it has been ex¬ posed to too much heat or air, or to continual vi¬ brations, occasioned by the passage ot loaded^ ve¬ hicles through the adjoining thoroughfare. I he common remedy- recommended in books for this purpose, is to saturate the acid with chalk, milk of lime, or calcined oyster shells ; but such addi¬ tions, made in sufficient quantity- to effect this ob¬ ject, destroy the character of the wine, and render it sickly- and vapid. Formerly it was a very com¬ mon practice to add litharge to alleviate the acid¬ ity ; but the wine was thus rendered highly injuri¬ ous’to health, and frequently converted into a cer- WIN 568 WIN tain and deadly poison. Owing to the exertions of the Council of Salubrity, this practice has been wholly put down in France ; and this example, combined with the easy means of detecting lead in wine, which are now so generally known, have also led to its discontinuance in England. The best and safest remedy is to mix it with a considerable portion of full-bodied new wine, adding at the same time a little brandy, and in 2 or 3 weeks to fine it down, and either to put it into bottles, or to consume it as soon as possible. Sparkling, creaming, and briskness. These properties are conveyed to wine by racking it into close vessels before the fermentation is complete, and while there still remains a considerable por¬ tion of undecomposed sugar. Wine of this de¬ scription which has lost its briskness, may be re¬ stored by adding to each bottle a few grains of white lump-sugar or sugar-candy. This is the way in which champagne is treated in France. The bottles are afterwards inverted, by which means any sediment that forms falls into the necks, when the corks are partially withdrawn, and the sediment is immediately expelled by the pres¬ sure of the gas. If the wine remains muddy, a little solution of sugar and finings are added, and the bottles are again placed in a vertical position, and after two or three months the sediment is discharged, as before. Sometimes this process is repeated a third and a fourth time, if the wine continues muddy. Sweating in. The technical terms “ sweating” and “fretting in,” are applied to the partial produc¬ tion of a secondary fermentation, for the purpose of “ amalgamating” the flavor of foreign ingre¬ dients (chiefly brandy) added to the wine. For this purpose 4 or 5 lbs. of sugar or honey are commonly added to a hogshead, and when the •wine is wanted in haste, a spoonful or two of yeast, or a little crude tartar, or bruised vine leaves, are also mixed in, or the cask is placed in a moderately warm situation till the effect is nearly complete, when it is removed to the wine- cellar, and fined down. Taste of Cask .—The remedies for this malady are the same as for mustiness. *** For further information connected with the nature and management of Wines, and other fermented liquors, see Brewing, Fermentation, Manures, Malt Liquors, and the following ar¬ ticles. WINE, BRITISH. The various processes in British wine-making resemble those employed for foreign wine, and depend upon the same prin¬ ciples. The Fruit should be preferably gathered in fine weather, and not till it has arrived at a proper state of maturity, as evinced by its flavor when tasted; for if it be employed while unripe, the wine will be harsh, disagreeable, and un¬ wholesome, and a larger quantity of sugar and spirit will be required to render it palatable. The common practice of employing unripe goose¬ berries for the manufacture of British champagne, arises from a total ignorance of the scientific principles of wine-making. On the other hand, if ordinary British fruit be employed too ripe, the wine is apt to be inferior, and deficient in the flavor of the fruit. The fruit being gathered, it next undergoes the operation of picking, for the purpose of removing the stalks and unripe or damaged portion. It is next placed in a tub, and is well bruised, to facilitate the solvent action of the water. Raisins are commonly permitted to soak about 24 hours previously to bruising them. The bruised fruit is then put into a vat or vessel with a guard placed over the tap-hole, to keep back the husks and seeds of the fruit when the must or extract is drawn off! The Water is now added, and the whole is macerated for 30 or 40 hours, more or less, during which time the magma is frequently roused up with a suitable wooden stirrer The liquid portion is next drawn off, and the residuary pulp is placed in hair bags, and undergoes the operation of pressing, to expel the fluid it contains. The sugar, tartar, &c., are now added to the mixed liquors, and the whole is well stirred. The temperature being suitable, the Vinous Fermentation soon commences, when the liquor is frequently skimmed (if necessary) and well roused up, and, after 3 or 4 days of this treatment, it is run into casks, which should be quite filled, and left purging at the bunghole. In about a week the flavoring ingredients, in the state of coarse powder, are commonly added, and well stirred in, and in about another week, de¬ pending upon the state of the fermentation, and the attenuation of the must, the Brandy or spirit is added, and the cask is filled up, and bunged down close. In four or five weeks more, the cask is again filled up, and, after some weeks, it is “ pegged” or “ spiled,” to ascertain if it be fine or transparent; if so, it undergoes the opera¬ tion of racking ; but if, on the contrary, it still continues muddy, it must previously pass through the process of fining. Its future treatment is similar to that already noticed under Foreign Wine. *** The must of many of the strong- flavored fruits, as black currants, for instance, is improved by being boiled before being made into wine. General Formulae for the Preparation of British Wines. I. From ripe saccharine fruits. 1. Ripe fruit 4 lbs.; clear soft water 1 gallon ; sugar 3 lbs. ; cream of tartar, dissolved in boiling water, H oz.; brandy 2 to 3§. Flavoring as re¬ quired. Makes a good family wine. 2. As the last, but using 1 lb. more each of fruit and sugar. A superior wine. 3. As the first, but using 2 lbs. each additional fruit and sugar. Very strong. Is good without brandy, but better with it. *** 1^ lbs. of.raisins may be substituted for each pound of sugar above. In the above way may be made the following British wines:— gooseberry wine, ( British chain - pagne;) —currant wine, (red, white, or black ;) — mixed fruit wine, (currants and gooseberries, or black, red, and white currants, ripe black-heart cherries, and raspberries, equal parts;) this is a good family wine ;— cherry wine ;— colepress’s wine, (from apples and mulberries, equal parts ;) —elder wine ;—strawberry wine ;—raspberry wine ;— mulberry wine, (when flavored makes British port ;)—whortleberry wine, ( bilberry wine,) makes a good factitious port ;— black¬ berry wine ;— damson wine, (makes good fac¬ titious port ;)- MORELLA WINE ;- APRICOT WINE ;- APPLE WINE ;-GRAPE WINE j—TURNIP WINE ; &C. WIN 569 WIN II. From dry saccharine fruit, (as raisins.) 1. Dry fruit 4£ lbs.; clear soft water 1 gallon ; cream of tartar (dissolved) 1 oz.; brandy 14 to 2g. Weak. 2. As the last, but using dried fruit 5J lbs. A superior family wine. 3. As the last, but using dried fruit 74 lbs.; and brandy 2 to 3§. A strong wine. Should the dried fruit employed be at all deficient in saccharine matter, 1 to 3 lbs. may be omitted, and half that quantity of sugar, or two thirds of raisins added. *** In the above manner may be made the following wines:— raisin wine — fig wine, &c. III. From acidulous, astringent, or scarcely ripe fruits, or those deficient in saccharine matter. 1. Fruit 2$ lbs.; sugar 34 lbs. ; cream of tartar (dissolved) £ oz.; water 1 gallon ; brandy 2 to 3$. Weak refrigerant. 2. Fruit 3 lbs.; sugar 44 lbs.; cream of tartar 4 oz.; water 1 gallon ; brandy 2 to 3§. A superior family wine. 3. As the last, but with 5£ lbs. of sugar. A strong wine. *** In the above way may be made the fol¬ lowing wines:— Gooseberry wine, ( English champagne;) — bullys wine, (makes an excellent factitious port;) —damson wine ; &c. IV. From footstalks, leaves, cuttings, nearly over, add coarse-powdered orris root 1 drachm, and eau de fleurs d’oranges 3 oz.; lemon juice 4 pint; rack it, bung close, and in 3 months fine it down with isinglass 4 oz.; in 1 month more, if not sparkling, again fine it down, and in another fortnight bottle it, observing to put a piece of dou¬ ble-refined sugar, the size of a pea, into each bot¬ tle The bottles should be wired, and covered WIN 570 WIN with tin foil, after the manner of champagne.— b. To the last, when the fermentation is nearly over, add perry (best pale) 3 gallons.— c. As the pre¬ ceding, but substituting Muscovado sugar for rai¬ sins ; or, what is still better, employ 28 lbs. of dou¬ ble-refined sugar.— d. Bruised amber, hairy cham¬ pagne gooseberries, and cold spring water, equal parts ; East India sugar 3£ lbs., to each gallon of the strained liquor ; Madeira wine and pale old rum, of each 1 quart to every 10 gallons; fine down with isinglass, and bottle in 12 months. A sample of this wine obtained the prize of the Hor¬ ticultural Society of Edinburgh. It is better, how¬ ever, when made with lump sugar.— e. From Eng¬ lish grapes and lump sugar.—/. From the stalks of garden rhubarb and lump sugar ; a little sweet- brier, orris, or orange-flower water being added to give it a slight bouquet. This forms the patent or Bath champagne , of the Champagne Wine Com¬ pany.—2. (Pink.) To either of the preceding, add a little red currant juice to color, or 1 oz. of coarse¬ ly-powdered cochineal to each 10 or 12 gallons, at the time of racking. *#* The above formulae, managed with judg¬ ment, produce very exact imitations of genuine champagne. In fact, it is notorious that two bot¬ tles of wine out of every three sold under this de¬ nomination in England, is of British manufacture. I have myself seen sparkling gooseberry, rhubarb, and white sugar wines, sold for imported cham¬ pagne, at 7s. 6d. per bottle, and the fraud has passed undetected even by habitual wine-drinkers. British Claret. Prep. 1. Good cider and port wine equal parts.—2. To each gallon of the last add cream of tartar (genuine) 3 drs., and the juice of one lemon.—3. To either of the preceding add French brandy 2 oz.—4. Instead of port, use red cape or British port. *** If the first three of the above are well mixed and fined down, and not bottled for a month or five weeks, they can scarce¬ ly be distinguished from good “ Bordeaux.” A mixture of 4 parts of raisin wine with 1 part each of raspberry, and barberry or damson wine, also forms an excellent factitious claret. British Cyprus. Prep. From the juice of white elderberries 1 quart, and Lisbon sugar 4 lbs. to water 1 gallon, together with £ dr. each of bruised ginger and cloves. When racked add rai¬ sins and brandy, of each 2 oz. Honey Wine, (American.) Prep. Honey 20 lbs.; cider 12 gallons; ferment, then add rum ^ gallon, brandy J do., red or white tartar (dissolved) 6 oz., bitter almonds and cloves, of each \ oz. This is also called Mead Wine. British Madeira. Prep. Pale malt, ground, 4 bushels ; boiling water 44 gallons; infuse, strain off this while warm, take 24 gallons, and add su¬ gar candy 14 lbs., and cream of tartar 3 oz.; when , dissolved, add yeast 2 lbs.; ferment, keep skim¬ ming off the yeast, and when the fermentation is nearly finished, add raisin wine 2^ gallons ; brandy and sherry wine, of each 2 gallons ; rum 1 quart; bung it down for 6 or 9 months. A second infu¬ sion of the malt may be made for beer. British Malmsey. Prep. 1. Sliced parsnips 4 lbs.; boiling water 1 gallon ; when cold press out the liquor, and to each gallon add cream of tartar i oz., and good Muscovado sugar 3 lbs.; ferment, rack, and add brandy 2 to 3§.—2. Good malt wort 1 gallon; lump sugar 1^ lbs.; Malaga raisins 2 lbs. ; brandy 3 to 4§ of the racked liquor. British Port. Prep. 1. Red cape 2 gallons; damson or elder wine 1 gallon; mix.—2. To the last add brandy ^ pint; powdered kino 1 dr.—3. (Southampton Port.) Cider 3 gallons ; elder and damson wine, of each 1 gallon ; brandy 3£ pints.— 4. Cider 24 gallons ; juice of elderberries 6 gallons; port wine 4 gallons; brandy 1^ gallons; logwood 1 lb.; isinglass 12 oz.' dissolved in a gallon of the cider ; bung it down ; in 2 months it will be fit to bottle, but should not be drunk until the next year; if a rough flavor is required, alum 4 to 6 oz. may be added.—5. (London Port.) Good rough cider, red cape, port, and elder wine, of each 6 gallons ; brandy 1 gallon ; as last. *** To make the above wine form a crust on the inside of the bottle, a spoonful of powdered catechu, or £ a spoonful of finely-powdered cream of tartar is added to each bottle before corking. It is also a common practice to put the crust on the bottle before putting the wine into it, by employ¬ ing a hot saturated solution of red tartar, thickened with gum, and some powdered tartar. By adding a little lemon juice, and a “ streak ” of orris or or¬ ange-flower water to British port, the ingenious wine-brewer converts it into “ British Burgundy .” The latter is also made by mixing together equal parts of British port and claret. British Sherry. Prep. 1. Cape or raisin wine slightly flavored with a very little bitter almond cake, or, what is more convenient, a little of the essential oil dissolved in alcohol, (essence of bitter almonds.) —2. To the last add a minute quantity of sweetbrier, eau de fleurs d’oranges, or orris, to give it a very slight bouquet.—3. To each gallon of strong raisin must, add, when racking, 1 Seville orange and 2 bitter almonds, both sliced. By omitting the almonds, and adding 2 or 3 green cit¬ rons to each 10 gallons, this forms British Madeira. —4. Loaf sugar 32 lbs.; sugar candy 10 lbs.; wa¬ ter 16 gallons ; boil, add pale ale wort (as for Ma¬ deira) 6 gallons ; yeast 1 lb.; on the third day add raisins, stoned, 10 lbs.; and in another 2 or 3 days brandy 1 gallon; bitter almonds, grated, 1 dr.; bung it down for 4 months, draw it off into another cask, add brandy 1 gallon, and in 3 months bottle it.—5. Teneriffe, slightly flavored with cherry- laurel or almonds, forms a most excellent British sherry, either alone or diluted with an equal quan¬ tity of Cape or raisin wine. *** The preceding formulae, by skilful manage¬ ment, produce very good imitations of some of the imported wines; but many of the British fruit- wines possess an equally agreeable flavor, and are frequently more wholesome. All British wine re¬ quires to be kept at least a year to “mellow.” Much of the superiority of foreign wine arises from its age. WINES, IMPREGNATED. These are either used in pharmacy or in cookery. The medicated wines (vina medicata) are prepared in the same manner as tinctures ; they should be made in well- closed vessels and macerated without heat. The L. Ph. of 1824 substituted a diluted spirit for wine, still retaining the name ; but the wine (sherry) was restored in that of 1836. The druggists com¬ monly use cape or raisin wine as a menstruum, as being cheaper than sherry and equally efficacious. 571 WO A WIN The vinum’ of the P. U. S. is Teneriffe. The following are the principal impregnated wines used as medicine, or as flavoring. Wine, Aloes. Syn. Tinctura Sacra. T. Hierce Pierce. Vinum aloes, (P. L. E. &. D.) Prep. (P. L.) Powdered aloes §ij ; do. canella ^ss ; sherry 1 quart; macerate 14 days. The P. E. substitutes cardamoms and ginger, of each 3iss, for canella. Dose. As a purgative f §ss to f ^ij ; as a stomachic f 3j to f 3ij. Wine, Antimonial. Syn. Tartar Emetic Wine. Wine of Potassio-tartrate of Antimony. Vinum Antimonii Tartarizati, (P. L. 1788.) Li¬ quor do., (P. L. 1809 and 1824.) V. Antimonii Potassio-tarlratis, (P. L. 1836) Vinum Antimo- niale, (P. E.) Liq. Tartari Emetici, (P. D.) Prep. (P. L. & E.) Tartarized antimony ®ij ; sherry 1 quart; dissolve. Each fluid oz. contains 2 grs. of emetic tartar. Dose. As a diaphoretic and expectorant 10 to 30 drops, frequently ; as a nauseant f3j to f3ij ; as an emetic f 3ij to f§ss. Wine, Basil. Green basil leaves 4 or 5 oz.; sherry or cape, 1 pint; digest for 10 days. Used to give a turtle flavor to soups and gravies. *#* In a similar way may be made the wines of celery leaves and seed, shalotes, and the various green and dried kerbs used in cooker}'. Wine, Cayenne. Prep. Cayenne 1 oz., sherry or cape 1 pint; steep for a fortnight, and strain. *#* In a similar way may be made Currie, ( pow¬ der ,) ragout, (spice,) and several other similar wines used in the kitchen. Wine, Colchicum. (Root.) Syn. Vinum (Cor- mi) Colchici, (P. L. & E.) Prep. (P. L.) Sliced and dried corms of meadow saffron 3 v ''j j sherry wine 1 quart; macerate 14 days. Dose. f3ss to f3j ; in gout, &c. \Vine, Colchicum. (Seed.) Syn. Vinum Sem- inum Colchici. Prep. (Dr. Williams.) Seeds of meadow saffron (preferably ground in a coffee- mill) 3'j 5 sherry f^xvj ; as last. Dose. f3ss to f3iss ; in gout, &c. Wine, Gentian. Syn. Bitter Wine. Vinum Amara. Vinum Gentiuna, (P. E.) Prep. Gen¬ tian in coarse powder ^ss ; yellow bark (do.) fj 1 dried orange-peel 3ij ; canella in coarse powder 3j ; proof spirit fjivss; digest for 24 hours, then add sherry 1 pint and f 5 XV J, anc * farther digest for 7 days. Tonic and stomachic. Dose. £ to 1 oz. Wine, Hellebore. Syn. Tincture of White Hellebore. T. Veratri Albi. Vinum Veratri, (P. L.) Prep. White hellebore, sliced, ^viij ; sherry wine 1 quart; digest 14 days. Dose. 10 drops, 2 or 3 times daily, gradually increased ; as a substi¬ tute for colchicum in gout and rheumatism. Wine, Hellebore, (Opiated.) Syn. Mr. Moore’s Eau Medicinale. Prep. White hellebore wine 3iij ; tincture of opium 3j; mix. Wine, Ipecacuanha. Syn. Vinum Ipecacu¬ anha, (P. L. E. &, D.) Bruised ipecacuanha root ^iiss; sherry 7 1 quart; macerate for 14 days. Dose. As a diaphoretic and expectorant, 10 to 40 drops ; as an emetic f 3ij to f§ss. Wine, Iron. Syn. Chalybeate Wine. Vinum Fcrri. Prep.— 1. (P. L. 1809.) Iron filings |ij ; sherry 1 quart; digest with frequent agitation for a month.—2. (P. L 1824.) Iron filings Jj; cream of tartar 3vj ; water fjj ; mix, expose in an open . vessel to the air for 6 weeks, adding water as re-1 quired, then dry, powder, dissolve in water f fxxx, and add proof spirit fjxx. Rejected from the P. L. 1836. A mild chalybeate tonic. Dose. 1 to 4 drs. Wine of Opium. Syn. Vinum Opii, (P. L. E. & D.) Laudanum liquidum Sydenhami, (P. L. 1720.) Tinctura Thebaica, (P. L. 1745.) Sy¬ denham’s liquid Laudanum. Prep. — 1 . (P. L.) Extract of opium, P. L., ^iiss 5 cloves and cinna¬ mon 3iiss ; sherry 1 quart: macerate for 14 days. —2. ( Wholesale .) Extract of opium 10 oz.; oil of cassia 25 drops ; oil of cloves 20 drops ; rectified spirit 1 £ pints ; water 6 £ pints ; coloring q. s.; di¬ gest with agitation till dissolved. Milder than the tincture. Dose. 10 to 60 drops as an anodyne and hypnotic. Wine of Opium, (Fermented.) Syn. Rous¬ seau’s Laudanum. Black-drop. Vinum Opii Fermentatione Paratum. Prep. (P. Cod.) Opium fiv ; boiling water ^lx ; dissolve, add honey fxij ; yeast 3ij ; keep it at 86 ° F. for a month, or till the fermentation is complete ; press, filter, distil off fxvj, and evaporate the residue to ^x ; distil the ^xvj of spirit obtained above, till 3-xij have passed over; and from this, by a third distillation, obtain ^ivss, which add to the evaporated solution, (5x,) and filter. Considerably stronger than lau¬ danum. (See Black-drop.) Wine, Tobacco. Syn. Vinum Tabaci. Prep. (P. E.) Tobacco leaves j sherry 1 quart ; digest 7 days, strain with strong pressure, and fil¬ ter. Sedative and diuretic. Dose. 10 to 50 drops in dropsy, &c. Wine, Rhubarb. Syn. Vinum Rhcei, (P. E.) V. Rhcei Palmati. V. Rhabarbari. Tinctura Rhcei Vinosa. Prep. (P. E.) Rhubarb in coarse powder fv; canella (do.) 3ij; proof spirit f^v; sherry f^xxxv ; macerate for 7 days, press, and filter. Dose. As a stomachic f 3j to l'3iij; as a purgative ffss to f^j- WINE TEST. Prep.— 1. (Hahnemann’s.) Quicklime Jj> flowers of sulphur f ' 88 > heat in a covered crucible for 5 or 6 minutes ; of this take 3ij, tartaric acid 3ij ; powder, mix, and shake in a stopped bottte with a pint of water; let it settle, pour off the clear, and add tirtaric acid 5 is s-— 2 . (Dr. Paris’s.) Expose equal parts of sulphur and powdered oyster shells to a white heat for 15 min¬ utes, and when cold, add an equal quantity of cream of tartar ; these are to be put into a strong bottle, with common water, to boil for an hour, and the solution is afterwards to be decanted into ounce vials, adding twenty drops of muriatic acid to each. Both the above tests will throw down the least quantity of lead from wines, as a very sensible black precipitate. As iron might be accidentally contained in the wine, the muriatic acid is added to the last test to prevent the precipitation of that WOAD. Syn. Glastum. Isatis Tinctoria. Vouede; Pastel, (Fr.) Waid, (Ger.) From woad leaves, by grinding them to a paste, of which balls are made, placed in heaps, and occasionally sprinkled with water to promote the fermentation ; when this is finished, the woad is allowed to fall down into large lumps. On diluting the powder with boiling water, and, after standing for some hours in a close vessel, adding about one-twentieth its weight of lime newly slaked, digesting in a WRI 572 XAN gentle warmth, and stirring the whole together every 3 or 4 hours, a new fermentation begins ; a blue froth rises to the surface, and the liquor, though it appears itself of a reddish color, dyes woollen of a green ; which, like the green from indigo, changes in the air to a blue. This is one of the nicest processes in the art of dyeing, and does not well succeed in the way of a small experiment. Used to dye blue, but mostly in combination with indigo. Both dye-stuffs are employed in the same way. 50 lbs. of woad are reckoned equal to 1 lb. of indigo. WOOD is polished by carefully rubbing down the grain with fine glass-paper, or pumice-stone, and then rubbing it, first with finely-powdered pumice-stone and water, and afterwards with tri- poli and linseed oil, till a proper surface is at¬ tained. Wood is stained by the application of any of the ordinary liquid dyes employed for wool or cotton. They sink deeper into the wood when they are applied hob When the surface is properly stained and dried, it is commonly cleaned with a rag dipped in oil of turpentine or boiled oil, after which it is varnished or polished. Musical instruments, arti¬ cles of the toilette, evaporate to dryness, dissolve in water, and add chalk Jj > > n 24 hours filter, and evaporate to dryness. Dose. 1 to 2 grs. in scrofula, epilepsy, &c.; and ex¬ ternally as a caustic, or as an astringent lotion, (2 grs. to water f ^j-) ZINC, CYANIDE OF. Syn. IIydrocyan- ate of Zinc. Cyanuret of do. Zinci Cyani- dum. Do. Cyanuretum. Prep. (M. Henry.) Add a solution of cyanide of potassium to another of pure sulphate of zinc wash and dry the pre¬ cipitate. Dose, i to 1 gr. twice a day, in epilepsy, hysteria, and other nervous affections, heartburn, worms, &c., and as a substitute for prussic acid. ZINC, FLUORIDE OF. A white com¬ pound, scarcely soluble in water, obtained by acting on oxide of zinc with liquid hydrofluoric acid. ZINC, IODIDE OF. Syn. Hydriodate of Zinc. Zinci Iodidum. Do. IIydriodas. Prep. (Duflos.) Iodine 2 parts; granulated zinc 1 do.; water 4 do.; proceed as for iodide of iron, only employing a glass or porcelain vessel. De¬ liquescent. 15 grs. to water f^vj; used as a collyrium in scrofulous inflammation of the eye, (Poulet;) 3j to lard ^j, as a powerful resolvent to scrofulous and other glandular swellings ; rubbed on the part twice a day. (Ure.) ZINC, OXIDE OF. Syn. Zinci Oxydum, (P. L. E. & D.) Zinci Calcinatum. Nihil Album. Lana Philosopiiica. Pompholyx. Flow¬ ers of Zinc. Calx of do. Flores Zinci. Calx do. Prep. (P. L.) Sulphate of zinc (pure) lb. j ; sesquicarbonate of ammonia ^viss ; dissolve each separately in 6 quarts of water, filter, mix, well wash the precipitate with water, and calcine it for 2 hours in a strong fire. “ White, tasteless, entirely soluble in diluted nitric acid without ef¬ fervescence ; and this solution is not affected by nitrate of baryta, but yields a white precipitate with ammonia, entirely soluble in excess of the precipitant.” (P. L) Dose. 5 to 10 grs., as an antispasmodic; in epilepsy, &c. Used also as a dusting powder, and to make an ointment. It has been proposed as a substitute for white lead in painting, than which it covers better, but dries slower; requires the addition of dried white vitriol. *#* The last eight synonymes are usual¬ ly applied to the oxide procured by heating the metfil in contact with air, but its composition, properties, and uses are the same as those of the oxide, P. L. See Flowers of Zinc. ZINC, SULPHATE OF. Syn. Zinci Sul¬ phas. Prep. I. (P. L.) Granulated zinc ; diluted sulphuric acid 1 quart; dissolve, filter, evaporate to a pellicle, and set it aside to crys¬ tallize. ' II. The common sulphate of zinc of commerce frequently contains copper, cadmium, lead, iron, and manganese. By digesting its concentrated solution for some time with metallic zinc, it may be freed from copper, lead, and cadmium, for these metals are all reduced and precipitated in a metallic state ; or the acid solution may be treated with sulphureted hydrogen as long as any pre¬ cipitate forms. In order to separate the iron, chlorine gas is passed into the solution, by which the iron is converted into the protochloride ; if this solution be exposed to the air for a length of time, it absorbs oxygen, and oxide of iron (basic salt?) is deposited as a yellow powder, from which the solution must be filtered. If the sulphate contain manganese, which is not very often the case, the solution must be boiled up a few times with purified charcoal, filtered and evaporated. (Jour, fur prakt. Chern.) Remarks. Pure sulphate of zinc must alone be used in medicine. The commercial sulphate (white copperas, white vitriol, salt of vitriol, vitriolum album, sal vitrioli, zincum vitriolatum, $c.,) is prepared by roasting native sulphuret of ZIR 576 ZUM zinc ( blende ) in a reverberatory furnace, lixiviating the calcined mass, and evaporat : ng till the liquid forms a white semicrystalline mass on cooling. The pure sulphate is “ totally dissolved by water, and the white precipitate formed by ammonia is redissolved when the ammonia is added in ex¬ cess.” (P. L.) “ When a solution in 6 waters is boiled with a little nitric acid, and a solution of ammonia is then added till the oxide of zinc at first precipitated is all redissolved, no yellow pre¬ cipitate remains, or a trace only, and the solution is colorless.” (P. E.) Dose. As an antispasmodic, tonic, or expectorant, 1 to 5 grs.; as an emetic, 10 to 20 grs. ZINKING. Copper and brass vessels may be covered with a firmly adherent* layer of pure zinc, by boiling them in contact with a solution of chloride of zinc ; pure zinc turnings being at the same time present in considerable excess. The same object may be obtained by means of zinc, and a solution of sal ammoniac, or caustic potassa. (Boettger’s Beitrage.) ZIRCONIA. Syn. Oxide of Zirconium. A white pulverulent earth discovered in the jargon, or zircon, of Ceylon, by Klaproth, in 1789, and it has since been found in the jacinth. To obtain it the stone should be calcined and thrown into cold water, to render it friable, and then powdered in an agate mortar. Mix the powder with nine parts of pure potash, and pro¬ ject the mixture by spoonfuls into a red-hot cruci¬ ble, taking care that each portion is fused before another is added. Keep the whole in fusion, with an increased heat, for an hour and a half. When cold, break the crucible, separate its contents, powder, and boil in water, to dissolve the alkali. Wash the insoluble part; dissolve in muriatic acid; heat the solution, that the silex may fall down; and precipitate the zirconia by caustic fixed alkali. Or the zirconia may be precipitated by carbonate of soda, and the carbonic acid ex¬ pelled by heat. Zirconia has neither taste nor odor, is insoluble in water, and forms salts with the acids. It is distinguished from all the other earths, except thorina, by being precipitated when any of its neutral salts are boiled with a saturated solution of sulphate of potassa. It is distinguished from alumina and glucina by its salts being pre¬ cipitated by all the pure alkalis, and by being in¬ soluble when they are added in excess. The pre¬ cipitated hydrate and carbonate are readily solu¬ ble in acids. ZIRCONIUM. The metallic base of zirconia. It is obtained by heating in a glass tube with a spirit lamp, a mixture of potassium, and the double fluoride of zirconium and potassium, care¬ fully dried. The product must be washed with water, and digested for some time in dilute mu¬ riatic acid. (Berzelius.) The resulting black powder is zirconium. It has been but very im¬ perfectly examined. ZOONIC ACID. A name given by Berthol- let to the acid liquid procured by distillation from animal substances. It has been shown by Thlinard to be merely acetic acid. ZOOTIC ACID. (See Prussic Acid.) ZUMIC ACID. (From frixv, leaven.) The acid formed in bread, and in some other vegeta¬ ble substances, which have undergone the acetous fermentation. THE END.