=Cadmium, I'odide of.= CdI_{2}. _Syn._ HYDRI'ODATE OF CADMIUM; CAD''MII
IODI'DUM, C. HYDRIO'DAS, L.
_Prep._ (Crookes.) Cadmium in filings 1 part, pure iodine 2 parts, are to
be placed together in a capacious flask, with alcohol sufficient to cover
them. Action commences at once, attended with considerable evolution of
heat; when it ceases, heat the mixture till it is colourless; then filter
from a few grains of cadmium which will remain undissolved, evaporate and
crystallise.
_Uses._ In photography this salt has lately been employed with great
success for iodizing collodion. Being very stable, it is not decomposed,
and the collodion iodized with it preserves its sensitiveness undiminished
during many months. (See COLLODION.) In _medicine_ it is used occasionally
as a substitute for iodide of lead.
=Cadmium, Ox'ide of.= CdO. _Syn._ PROTOX'IDE OF CADMIUM; CAD'MII OXY'DUM,
L. _Prep._ 1. (Hydrated.) From sulphate or chloride of cadmium, and a
solution of caustic alkali; observing to well wash and dry the
precipitate. A white powder, freely soluble in acids.
2. (Anhydrous.) By igniting the hydrated oxide, or the carbonate or
nitrate of cadmium. That from the first two has a pale brown colour; that
from the nitrate has a dark brown tint and a semi-crystalline appearance.
The former has been proposed to be used as a pigment.
=Cadmium, Sul'phate of.= CdSO_{4}. _Syn._ CAD'MII SUL'PHAS, CAD'MIUM
SULPHU'RICUM, KLAPRO'THRIUM SULPHU'RICUM, L. _Prep._ 1. From carbonate or
oxide of cadmium and dilute sulphuric acid, as the chloride.
2. (Cottereau.) Oxide of cadmium, 1 oz.; sulphuric acid, q. s.; dissolve,
evaporate, and crystallise.
3. (Pereira.) Sulphuric acid, 6-1/2 parts; water, 15 parts; mix; add
cadmium, 7 parts; dissolve, evaporate to dryness, redissolve in water,
filter, and evaporate by a gentle heat, so that crystals may form.
_Prop., &c._ Efflorescent, rectangular, prismatic crystals; very soluble
in water; tastes astringent. It is about 4 times as strong as sulphate of
zinc, and is used in similar cases. _Dose_, 3 to 10 gr. _Externally_ (1/2
to 3 or 4 gr. to water, 1 oz.); in specks of the eye, opacity of the
cornea, chronic ophthalmia, &c. As an ointment, 10 to 12 gr. to lard, 1
oz.
=Cadmium, Sul'phide of.= CdS. _Syn._ CADMIUM YELLOW. This occurs native as
GREENOCK'ITE. It may be prepared artificially, either by fusing its
elements together, or by passing a stream of sulphuretted hydrogen through
a solution of the chloride, nitrate, or sulphate. When prepared
artificially, it is of a bright yellow or orange colour, and is of great
value to the artist. It has been used in making fireworks. See FIRES,
_Coloured_.
=Cadmium, Yellow.= See CADMIUM, SULPHIDE OF (_above_), and YELLOW
PIGMENTS.
=CÆSALPINA (GUILANDINA) BONDUCELLA.= (Ind. Ph.) _Habitat._ Tropical
portions of both hemispheres.--_Officinal part._ The seeds (_Bonducellæ
semina_, _Bonduc seeds_); of a somewhat irregular sub-spherical or
ovoid form, usually from 5/8 to 6/8 of an inch in diameter, smooth,
hard, and lead-coloured, and contain an amylaceous white nucleus,
having a bitter taste. They contain a fixed oil, resin, and a bitter
principle.--_Properties._ Tonic and antiperiodic.--_Therapeutic uses._ In
intermittent fevers; also in debility, and other cases requiring
tonics.--_Dose_, 10 to 15 grains twice daily.
COMPOUND POWDER OF BONDUC (_Pulvis Bonducellæ compositus_). Take of bonduc
seeds, deprived of their shells and powdered, 1 oz.; black pepper,
powdered, 1 oz. Mix thoroughly, and keep in a well-stoppered
bottle.--_Dose_, 15 to 30 gr., three times a day.
=CÆSIUM.= [Eng., L.] Cæ. A metal belonging to the alkaline group,
discovered by Bunsen in the mineral water of Durckheim by means of
SPECTRUM ANALYSIS (which _see_), and so named by him from _cæsius_,
greyish-blue, the colour of its characteristic ray.
=CAFFE'IC ACID.= _Syn._ CHLOROGE'NIC ACID. A white powder, discovered by
Runge in coffee, in which it exists in combination with potassium
(caffeiate of potassium), and caffeine, and is then very soluble in
alcohol. Pfaff states that the aroma of coffee is dependent on the
volatilisation, or, rather, the decomposition of this acid.
=CAFFE'INE.= C_{8}H_{10}N_{4}O_{2}. _Syn._ CAFFE'INA, THÉINE, GUARANINE. A
peculiar nitrogenised principle, discovered by Robiquet in coffee. It is,
moreover, the essential principle of tea, of Paraguay tea, and of Guarana,
infusions of which are used as beverages in different parts of the world.
The proportion of caffeine to the pound was found by Liebig to be as
stated below in the six descriptions of coffee named:--
Martinique 32 grains.
Alexandrian 22 "
Java 22 "
Mocha 20 "
Cayenne 19 "
St Dominique 16 "
In Hyson tea it exists in the proportion of from 2·5 to 3·4 per cent.; and
in gunpowder tea from 2·2 to 4·1. In Paraguay tea, or _maté_ as it is
called in Brazil, and in Guarana, it exists in the proportion of ·13 per
cent.
_Prep._ 1. Coarsely powdered raw or unroasted coffee is boiled in water,
and subacetate of lead added to the filtered decoction to throw down the
extractive and colouring matter; the excess of lead is next precipitated
with sulphuretted hydrogen, and the liquid filtered and evaporated by a
gentle heat; the residuum is dissolved in boiling water, the solution
agitated with freshly burnt animal charcoal, filtered, evaporated, and
crystallised. By redissolving the product in hot alcohol, it may be
obtained in white, shining, silky filaments, as the solution cools.
2. (H. J. Versman.) Quick-lime, 2 lbs.; water, q. s. to form a hydrate;
raw coffee (bruised), 10 lbs.; mix, put it into a displacement apparatus,
and cause alcohol of 80% to percolate through the mixture, until the fluid
obtained no longer contains caffeine; the mass in the percolator is then
roughly ground to powder, mixed with a fresh quantity of quick-lime, and
the process of percolation repeated with fresh alcohol, as before. The
spirit is next distilled from the mixed tinctures in a retort, and the
residuum washed with a little warm water to remove the oil; the
evaporation is then gently conducted until a crystalline mass is obtained,
which is further freed from adhering oil by pressure between folds of
blotting paper. It is purified by redissolving it in boiling water or hot
alcohol, &c., as before.
3. (A. Vogel.) An extract of powdered coffee is made with commercial
benzol; this being distilled off, leaves an oil and caffeine behind; the
oil is then removed by a little ether or by hot water, from which latter
liquid the alkaloid crystallises on cooling.
4. From a hot infusion of tea-leaves by treatment with subacetate of lead
and sulphuretted hydrogen, as in process 1 (_above_).
5. (F. V. Greene.) Powdered guarana is intimately mixed with three times
its weight of finely divided litharge, and the mixture boiled in distilled
water, the ebullition being continued until, on allowing the temperature
to fall below the boiling point, the insoluble portion is found to subside
rapidly, leaving the supernatant liquid clear, bright, and without colour.
The quantity of distilled water required will be found to be about a pint
for every fifteen grams of the guarana used in the experiment, and as the
boiling has to be continued for several hours before the desired and all
essential separation mentioned above takes place, water must be added from
time to time to supply the place of that lost by evaporation. When cool,
the clear liquid is decanted upon a filter, and when it has passed
through, which it will be found to do with facility, the precipitate is to
be transferred to the filter, and washed with boiling water, the washing
to be continued as long as yellowish precipitates are produced with either
phosphomolybdic acid solution, auric, or platinic chloride. A stream of
sulphuretted hydrogen gas is now passed through the filtrate to remove the
small quantity of lead that has been dissolved, and the sulphide thus
formed separated by filtration. The solution is evaporated on a water bath
to expel the excess of sulphuretted hydrogen, filtered to remove a trace
of sulphur, finally evaporated to the crystallising point, and the
caffeine which crystallises out in cooling removed from the mother liquor
and pressed between folds of bibulous paper. After being thus treated the
crystals will be found to be perfectly white. On diluting the mother
liquor with distilled water, filtering, and evaporating, a second crop of
crystals are obtained, which are also perfectly white, after being pressed
as above. The crystals are now dissolved in boiling dilute alcohol,
filtered, and the solution set aside to crystallise by spontaneous
evaporation. The resulting crystals of caffeine are perfectly pure and
colourless.
6. (O. Caillol and P. Cazeneuve.) The following is a process for the rapid
preparation of caffeine:--Black tea is thoroughly softened with four times
its weight of hot water; a quantity of calcium hydrate equal to that of
tea used is then added, and the whole evaporated on a water-bath to
perfect dryness. The dry residue is exhausted with chloroform in a
displacement apparatus, and the chloroform recovered from the percolate by
distillation. The residue left in the retort is a mixture of caffeine and
a resinous substance containing chlorophyll. On treating it with hot
water, filtering and evaporating the filtrate on a water bath, the
caffeine is obtained in perfectly white crystals.
_Prop., &c._ Soluble in 100 parts of cold water; freely soluble in hot
water and in water acidulated with an acid; slightly soluble in cold
alcohol; it fuses at 352° Fahr., tastes slightly bitter, and possesses
feeble basic properties. With the sulphuric and hydrochloric acids it
forms crystallisable compounds. The salts of caffeine may be made by
dissolving it to saturation in the dilute acid, and evaporating the
solution by a very gentle heat. It forms splendid double salts with
bichloride of platinum and terchloride of gold.
_Uses._ Caffeine has been recommended in those pains that affect only one
side of the head (hemicrania); in doses of 1 to 3 gr. Its physiological
action is very trifling, notwithstanding all that has been said to the
contrary. Mr Cooley took 20 gr. daily of pure caffeine, for above a month,
without experiencing any other effect than a very slight elevation of
spirits after each dose, similar to that produced by a small quantity of
spirits of sal volatile. It has been used lately with doubtful success as
an antidote to the poisonous effects of opium. See COFFEE, TEA, &c.
=CAFFE'ONE.= A brown, aromatic oil, formed during the roasting of coffee.
=CAJ'EPUT OIL.= See OILS (Volatile).
=CAKES.= A species of fancy bread or trifle familiar to every one.
Before proceeding to the actual operation of cake-making, the various
materials which are to enter into their composition undergo a certain
amount of preparation. For this purpose every article is got ready about
an hour previously to its being wanted, and is placed before the fire, or
upon a stove, that it may become gently heated. Without these precautions
it is impossible to produce good cakes. The flour is thoroughly dried, and
warmed. The currants are nicely washed in a hair sieve, wiped dry in a
cloth, and then set before the fire. Before use they are dusted over with
a little flour. The sugar is rubbed to a fine powder, and passed through a
sieve. The eggs are well beaten in a basin, and strained. The butter is
melted by being placed in a basin set in hot water, and is afterwards well
beaten up with a little warm milk. The lemon peel is cut very thin, and
beaten in a mortar to a paste or powder, with lump sugar; or for common
purposes, it is grated. The caraways, ginger, and other flavouring
ingredients are preferred in the form of fine powder, or are made into an
essence, by digesting them in spirit of wine; the first is the most common
method. The milk and water is made lukewarm. When all these things are
ready and have stood a sufficient time, they are put into a pan, one after
another, in the proper order, and well beaten together, by which the
lightness of the cakes is considerably increased.
In plum cakes, as well as in some other varieties, a little yeast may be
added after the butter, and the mass allowed to rise a little, and then
again well kneaded, by which not only less butter and eggs may be used,
but the products will be both lighter and more wholesome. Good stale
bread, well soaked in hot milk or water, and then beaten to a paste, and
passed through a fine sieve, forms an excellent thing to mix up the
ingredients with, and produces a very light and nutritious cake. Cakes
"wetted up" with milk are richer, but do not keep so well as those without
it; they get stale sooner, and then in that state are far from agreeable
to the palate. A kind of flour prepared from maize or Indian corn has been
recently introduced to the notice of cooks, but it is better adapted for
puddings than for cakes. See CORN-FLOUR.
Cakes are preferably baked on flat tins or in little "tin shapes," which
should be first well buttered.
Cakes should be kept for store in tin canisters; wooden boxes, unless very
well seasoned, are apt to give them an unpleasant taste. Brown-paper
linings and wrappers should be avoided for the same reason. See BISCUITS,
BREAD, BUN, ICING, STAINS, &c.
=Cakes, Al'mond.= _Prep._ 1. From sweet almonds (blanched and beaten to a
smooth paste), flour and powdered sugar, of each 1/2 lb.; 7 eggs, and the
outside peel of 4 lemons (shredded small). The almonds, sugar, lemon peel,
and eggs, are beaten together, until as white as sponge paste; the flour
next worked in, and the paste put into buttered moulds, and baked in a
slack oven, with 8 or 10 thicknesses of white paper under them and one or
two over them.
2. Almonds, 1 lb.; sugar, 1/2 lb.; rose water or orange-flower water, 1/4
pint; flour, 3/4 lb.; 3 eggs; as above. Some persons ice these cakes.
=Cakes, Ban'bury.= _Prep._ From butter and dough fermented for white
bread, of each 1 lb., as in making puff paste, then rolled out very thin,
and cut into oval or triangular pieces, or other shapes. On these are
placed a mixture of currants and moist sugar, equal parts, wetted with a
little wine or brandy, and the paste being closed up, they are placed on a
tin with the closed side downwards, and baked. A little powdered sugar,
flavoured with candied peel (grated), or essence of lemon, is sifted over
them as soon as they come out of the oven. In the common cakes of the
shops the brandy is omitted, and lard is used for butter, but less of it.
=Cakes, Bath.= _Prep._ From butter, 1/2 lb., flour, 1 lb., 5 eggs, and a
cupful of yeast; when risen, add powdered sugar, 4 oz., and caraways, 1
oz. Bake them on tins.
=Cakes, Cheese.= _Prep._ 1. Curdle some warm new milk with rennet, drain
the curd in a linen bag, and add 1/4 of its weight, each, of sugar and
butter, 6 eggs, some grated nutmeg, and a little orange flower or rose
water.
2. (_Almond Cheese Cakes._) To the above add as much blanched almonds,
beaten to a smooth paste, as there is butter, and an equal weight of
macaroni.
3. (_Lemon Cheese Cakes._) To the first form add lemon peel (grated fine),
or essence of lemon, q. s.
=Cakes, Di'et.= _Syn._ DIET BREAD. _Prep._ 1. Dissolve sugar, 1 lb., in
milk, 1/2 pint; add 6 eggs, and whisk the mixture to a full froth, then
cautiously stir in flour, 1 lb., beat it for 3/4 hour, and immediately
bake it in a quick oven. It may be baked whole or divided into small
cakes.
2. From fine flour and powdered sugar, equal parts; 6 eggs; and the juice
and rind (grated) of 1 lemon.
=Cakes, Drop.= _Prep._ Eggs, 1 dozen; rosewater, 1 table-spoonful;
powdered sugar, 1/2 lb.; fine flour, 1/2 lb.; and caraways, 1/2 oz. Drop
it on wafer paper, and bake as before.
=Cakes, Gin'ger.= _Prep._ Sugar, 1 lb.; powdered ginger, 4 oz.; flour, 2
lbs.; water, 1 pint; butter, 1/2 lb.; candied orange peel, 8 caps
(grated).
=Cakes, Lem'on.= _Prep._ Flour and sugar, of each 1 lb.; eggs, 1 dozen;
grated peel and juice of 4 lemons; whisk the eggs to a bright froth; then
gradually add the rest.
=Cakes, Marl'borough.= _Prep_. Beat 8 eggs and 1 lb. of pounded sugar 3/4
hour; then add fine flour, 1 lb.; and caraway seeds, 2 oz.
=Cakes, Plain.= _Prep._ 1. From flour, 4 lbs.; currants, 2 lbs.; butter,
1/2 lb.; caraway seeds, 1/4 oz.; candied lemon peel (grated), 1 oz.;
yeast, 1/4 pint; milk, q. s. Let it rise well before baking.
2. Baker's dough, 2 lbs.; currants, 1 lb.; butter, 1/4 lb.; 3 eggs; milk
(hot), 1/4 pint.
3. (Rundell.) Baker's dough, 4 lbs.; butter and moist sugar, of each 1/4
lb.; caraway seeds, a small handful. Well work it together, pull it 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.
4. (Rich) Equal weights of flour, butter, sultana raisins, eggs, currants,
and brown sugar, mixed up with milk, and seasoned with candied peel,
nutmeg, &c., and baked in a quick oven. This resembles "pound cake."
=Cakes, Plum.= _Prep._ 1. (Good.) From butter, 1/2 lb.; dry flour, 3 lbs.;
Lisbon sugar, 8 oz.; plums and currants, of each 3/4 lb.; and some
pimento, finely powdered; to be "wetted up" with 3 spoonfuls of yeast, and
a Winchester pint of new milk (warmed); bake on a floured tin half an
hour.
2. (Excellent.) From fresh butter, sifted sugar, flour, and currants, of
each 1 lb.; 18 eggs; powdered spices, 2 oz. (viz. cloves, mace, cinnamon,
nutmeg, and allspice); sliced almonds, 4 oz.; raisins (stoned and
chopped), 1/2 lb.; and a large glass of brandy; bake 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.)
3. (Rich.) Take fresh butter and sugar, of each 1 lb.; flour, 1-1/2 lb.;
currants, 2 lbs.; a glass of brandy; sweetmeats and peels, 1 lb.; sweet
almonds, 2 oz.; 10 eggs; allspice and cinnamon, of each 1/4 oz.; bake 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.)
=Cakes, Port'ugal.= _Prep._ From flour, powdered sugar, and fresh butter,
of each 1 lb.; 10 eggs; currants, 1/2 lb.; and a little white wine; bake
in small tins only half filled.
=Cake, Potato.= A pound of cold potatoes, a quarter of a pound of flour or
oatmeal, half a gill of warm milk (with a quarter of an ounce of yeast
dissolved in it), a little salt and butter. Mash the potatoes, add the
other ingredients, roll out the paste an inch and a half or two inches
thick, place it in a greased tin, and bake it.
=Cakes, Pound.= _Prep._ 1. As plum cake; but using 1 lb. each of all the
ingredients except the spices.
2. Using equal parts of sugar, flour, currants, and sultana raisins, and
half that quantity each of butter, brandy, and candied peel, with spices
as required.
=Cakes, Queen.= _Prep._ From about 1 lb. each of dried flour, sifted
sugar, washed currants, and butter, with 8 eggs; the whole beaten for an
hour, made into a batter, and baked in little tins, teacups, or saucers,
only half filled. A little fine sugar is frequently sifted over them.
Nutmeg, mace, and cinnamon are also sometimes added.
=Cakes, Rat'ifia.= _Prep._ Beat 1/2 lb. of sweet and 1 oz. of bitter
almonds, in fine orange, rose, or ratifia water; mix in 1/2 lb. of pounded
sugar; add the whites of 4 eggs (well beaten); 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, put them on sugar
papers, sift a little sugar on them, and put them into a very slack oven.
=Cakes, Rout.= _Prep._ From flour, 2 lbs.; butter, sugar, and currants, of
each 1 lb.; 3 eggs; 1/2 pint of milk; 2 glasses of white wine; and 1 glass
of brandy; drop them on a tin plate, and bake them.
=Cakes, Savoy.= _Prep._ From flour and sifted sugar, of each 1 lb.; 10
eggs; and the rind of a lemon (grated); form a batter by degrees, put it
into moulds, and bake in a slack oven.
=Cake, Seed.= _Prep._ 1. (Plain.) From flour, 1/4 peck; sugar, 1/2 lb.;
allspice, 1/4 oz.; melted butter, 1/2 lb.; a little ginger; milk, 1/2
pint; yeast, 1/4 pint; add seeds or currants; and bake an hour and a half.
2. (Good.) To the preceding add of butter and sugar, of each 1/2 lb., and
wet it up with milk previously mixed with 6 eggs.
3. (Rich.) Take of flour, 1-1/2 lb.; butter and sugar, of each 1/2 lb.; 8
eggs; 2 oz. of caraway seeds, 1 grated nutmeg, and its weight in cinnamon.
Bake 2 hours in a quick oven.
4. (Scotch.) Nine eggs; sugar and butter, of each 1/2 lb.; mix well
together, then add a little cinnamon, nutmeg, and cloves; 1/4 oz. of
caraway seeds; 1/2 lb. of candied citron; 1/4 lb. of candied orange peel;
1/2 lb. of blanched almonds (pounded fine); flour, 3 lbs.; and brandy, 1/4
pint.
=Cakes, Shrews'bury.= _Prep._ From flour, 3 lbs.; sugar, 1 lb.; a little
cinnamon and nutmeg; 3 eggs; a little rose water; and melted butter enough
to make it into a dough.
=Cakes, So'da.= _Prep._ 1. From flour, 1 lb.; bicarbonate of soda, 1/4
oz.; sugar and butter, of each 1/2 lb.; make a paste with milk, and add
candied orange, lemon, or citron peel, or the fresh peels grated, q. s. to
flavour.
2. To flour, 1 lb.; sugar and butter, of each 2 oz.; candied peel, 1/2
oz.; sesquicarbonate of soda, 3 dr.; milk, q. s.
_Obs._ An equal weight of carbonate of magnesia, used instead of the soda,
also makes good cakes. Both are suitable to delicate stomachs, especially
in dyspepsia, with acidity.
=Cakes, Sponge.= _Prep._ From 8 eggs; lump sugar, 3/4 lb.; flour, 1/2 lb.;
water, 1/4 pint; the yellow peel of a lemon; mix as follows:--Put the
lemon peel into the water; when about to make the cake, put the sugar into
a saucepan, pour the water and peel on it, and let it stand by the fire to
get hot. Break the eggs into a deep earthen vessel that has been made
quite hot; remove from the heat, whisk for a few minutes; make the sugar
and water boil up, and pour it very gradually boiling-hot over the eggs;
continue to whisk them briskly until they become thick and white; add the
flour (quite warm), stir it lightly in, put the paste into tins lined with
white paper, and bake them immediately in a moderately hot oven.
=Cakes, Tea.= _Syn._ BENTON CAKES. _Prep._ From flour, 1 lb.; butter, 4
oz.; and milk, q. s.; bake on a hot hearth or slow oven plate.