=CRAMP.= See SPASMS.
=CRAPE= is cleaned by rinsing it in ox-gall and water, to remove the dirt;
afterwards in pure water, to remove the gall; and lastly, in a little
gum-water, to stiffen and crisp it. It is then clapped between the hands
until dry.
=CRAY-FISH.= See SHELL-FISH.
=CRAY'ONS.= Colouring substances made up into small cylinders or any other
convenient form for use in writing or drawing.
=Crayons, Draw'ing.= _Prep._ 1. Spermaceti, 3 oz.; boiling water, 1 pint;
agitate together till they form a species of emulsion; add bone ash, 1 lb.
(or more, previously reduced to an impalpable powder), and colouring
matter, q. s. to give the proper tint; reduce the whole to a perfectly
homogeneous paste, and form it into crayons.
2. Pipeclay and the finest prepared chalk, equal parts; or pipeclay alone,
q. s.; colouring, a sufficient quantity; make them into a paste with pale
mild ale.
3. White curd or Castile soap, cut into thin shavings, 1 oz.; boiling
water, 1 pint; dissolve, and when cold, add gradually as much rectified
spirit of wine as will render the liquid barely transparent. With this
fluid make equal parts of the finest elutriated clay and chalk into a
stiff paste, adding colouring matter, q. s., as before. For common
qualities, the spirit of wine may be omitted, but the mass will then dry
more slowly.
4. Curd soap, 1-1/2 oz.; gum Arabic, 1/2 oz.; boiling water, 1-1/4 pint;
dissolve, and use it as the last. General Lomet uses a similar mixture to
work up the softest varieties of hematite, with which he thus forms
superior red crayon.
5. (Process of the Brothers Joel, of Paris.) Shell-lac, 3 parts; spirit of
wine, 4 parts; oil of turpentine, 2 parts; dissolve, add pure clay, 6
parts; colouring matter, q. s.; form the mass into crayons, and dry them
by a stove heat.
6. Pale shell-lac, 5 parts; wood naphtha, 12 parts; dissolve, and with
this fluid mix up the colouring powder, previously stirred up with an
equal weight of fine pale-blue clay; dry by a stove heat, as before. When
this process is well managed, it produces crayons equal to those of the
best Parisian houses.
_Obs._ The composition may be formed into crayons by simply rolling it on
a slab; but to ensure their solidity the manufacturers generally employ a
metallic cylinder of 2 or 3 inches in diameter, with one end open and the
other firmly secured to a perforated plate, having holes of the same size
as the intended crayons. The crayon composition, in the state of a stiff
paste or dough, is introduced into the open end, and is forced down and
through the holes, by means of a small plug or piston, that exactly fits
the inside of the cylinder, and which is driven by the equable motion of a
small screw. The pieces that pass through the holes are then cut into
lengths and dried.
The substances employed as colouring matters for crayons are very
numerous, and their choice offers a wide field for the skill and fancy of
the artist. The pigment having been selected, it may be reduced to any
shade or tint by admixture with other pigments, and by 'dilution' with a
proper quantity of elutriated or prepared chalk. As, however, crayon
colours do not admit of being mixed together at the time of using them,
like liquid colours, it is usual to make 3 to 6 different shades of each
colour, so as to enable the artist at once to produce any effect he
chooses.
CRAYONS, BLACK. From prepared black-lead, ivory-black, lamp-black, &c.
Black chalk and charcoal are frequently made into crayons by simply sawing
them into suitably sized pieces. They may then be put into a pipkin of
melted wax, and allowed to macerate for an hour; after which they should
be taken out, drained, and laid on a piece of blotting paper to dry.
Drawings made with these crayons are very permanent, and if warmed
slightly on the wrong side, the lines will adhere, and become almost as
durable as ink.
CRAYONS, BLUE. From indigo, smalts, Prussian blue, verditer, &c.
CRAYONS, BROWN. From umber (raw and burnt), terra di Sienna (raw and
burnt), Cullen's earth, brown ochre, &c.; and some peculiar shades, from a
mixture of black, carmine, and either of the above colours.
CRAYONS, GREEN. From a mixture of king's yellow, or yellow ochre, with
blues.
CRAYONS, PURPLE. From any of the more brilliant blues, mixed with carmine,
lake, or vermilion.
CRAYONS, RED. From carmine, carminated lakes, vermilion, hematite, and any
of the earthy or mineral colours commonly used as pigments. Crayons of red
chalk may be prepared in the manner pointed out for crayons of black
chalk.
CRAYONS, WHITE. From pure clay and chalk.
CRAYONS, YELLOW. From king's yellow, Naples yellow, orpiment, yellow
ochre, &c.
=Crayons, Lithograph'ic.= _Prep._ 1. Tallow-soap, 7 parts; white wax, 6
parts; melt by a gentle heat, and add lamp-black, 1 part; keep it melted
with constant stirring, for 20 or 30 minutes, then let it cool a little,
and cast it into moulds.
2. White wax, 4 parts; shell-lac and hard tallow-soap, of each 2 parts;
lamp-black, 1 part; as last.
3. Spermaceti, white wax, and hard tallow-soap, of each equal parts;
lamp-black, q. s. to colour.
_Obs._ Some makers melt the soap, wax, and lamp-black in an iron ladle,
over a brisk fire, and allow the mixture to blaze for a few seconds before
adding the shell-lac, which is no sooner thoroughly incorporated than the
heat is increased until the mass again kindles, when it is at once removed
from the fire and stirred until it is cool enough to be poured into the
moulds. This method leads to trouble and loss, without any corresponding
advantage. These crayons are used to draw designs upon lithographic
stones.
=Crayons for Writing on Glass.= _Prep._ 1. From French chalk, cut into
suitable pieces. Marks made with these crayons, when obscured or rubbed
out, may be several times revived by simply breathing on the glass.
2. (Brunquelle.) Spermaceti, 4 parts, tallow, 3 parts, wax, 2 parts, are
melted together in a cup; and red lead, 6 parts, and carbonate of potassa
(in fine powder), 1 part, stirred in; the mass is kept melted and stirred
for about half an hour longer, then poured into glass moulds (tubes) of
the thickness of a common pencil, and cooled as rapidly as possible. The
mass may be screwed up and down in the tube, and cut to a point with a
knife. A crayon is thus obtained which will readily write upon clean, dry
glass.
=CREAM.= _Syn._ CREM'OR, C. LAC'TIS, FLOS LAC'TIS, L. The oleaginous
portion of milk, which collects in a thin stratum upon the surface, when
that fluid is left undisturbed for some time. By violent agitation, as in
the process of churning, the fatty globules unite together, forming
butter; whilst the liquid portion, consisting of caseum, serum, and a
little butter, constituting the residuum, is called butter-milk. This
separation is effected the most readily when the cream has become
partially sour and coagulated by being kept a few days, a change which
occurs in consequence of the conversion of some of the sugar of the serum
into lactic acid, which precipitates the caseous matter contained in the
small portion of the milk with which the cream is mixed. On these simple
facts chiefly depend the successful manufacture of butter. The cream
intended for churning should therefore be kept until it turns slightly
sour, and assumes the condition above referred to, as then the butter will
readily 'come.' If churned while quite sweet the operation will be
tedious, and will frequently fail. When this happens the dairy maids
declare the milk is 'charmed' or 'bewitched,' and reluctantly proceed with
the operation. The addition of a little rennet or vinegar is the proper
remedy in this case, and will cause the almost immediate separation of the
butter.
When cream is suspended in a linen bag, and allowed to drain, it gradually
becomes drier and harder, by the separation of the liquid portion, and
then forms what is known by the name of cream cheese. By the application
of slight pressure the separation of the whey is more completely effected,
and the product is not only better, but will keep longer.
_Qual._ Cream, in a dietetic point of view, may be regarded in the same
light as butter, as it is converted into butter in the process of
digestion. On this account much cream should never be taken at once by
persons of delicate stomachs. In eating cream with fruit persons are
hardly aware of the large quantity they consume, until they find it
disagree with the stomach, when the condiment is blamed for the
indiscretion of those who take it.
Mr Wanklyn gives the following as the composition of six different samples
of cream:--
1. 2. 3. 4. 5. 6.
Water 72·20 71·2 66·36 60·17 53·62 50·00
Fat 19·00 14·1 18·87 33·02 38·17 43·90
Milk, Sugar,}
Casein, } 8·80 14·7 14·77 6·81 8·21 6·10
and Ash. }
A quart of good cream generally yields from 13 oz. to 15 oz. of commercial
butter.
Mr Blyth says: "The analysis of cream is conducted on exactly the same
principle as that of milk; but the cream must be weighed, not measured;
and smaller quantities may be evaporated to dryness in order to estimate
the water, if the ratio of water to the solids not fat is such that
adulteration may be suspected; for this ratio, although occasionally
disturbed by some of the casein rising with the fat, is practically the
same as in milk." Mineral adulterations, such as carbonate of magnesia,
will be detected, if present, in the ash. See MILK, BUTTER, &c.
=Cream, Al'mond.= _Prep._ From sweet almonds, 2 oz.; bitter almonds, 4 in
no.; blanched and beaten in a mortar to a smooth paste, adding a
teaspoonful of water to prevent oiling; and afterwards a pint of cream,
and enough powdered lump sugar to sweeten; the whole is then whisked to a
froth, the glasses filled with the liquor, and some of the froth placed on
the top of each. Some persons add the juice of a lemon.
=Cream, Bran'dy.= _Prep._ To the last add the yolks of 6 eggs; heat it
gently over the fire until it thickens, keeping it well stirred, then
farther add two or three glassfuls of brandy, and pour it into small cups
or shallow glasses.
=Cream, Burnt.= _Prep._ Cream, 1 quart; cassia, a small stick; peel of
half a lemon; boil for 5 minutes, cool a little, take out the spice, and
add the yolks of 9 eggs, and sugar, q. s. to sweeten; stir until cold, put
it into a dish, strew pounded sugar over it, and bake it until brown.
=Cream, Choc'olate.= _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 mix it well; when cold, add the whites of 8 or 10 eggs;
whisk rapidly, and take up the froth on a sieve; serve the cream in
glasses, and pile up the froth on the top of them.
=Cream, Cof'fee.= _Prep._ 1. As the last, omitting the chocolate, and
using a pint of the strongest made coffee.
2. Add a teacupful of very clear, concentrated, made 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 cold.
=Cream, Cold.= See COSMETIC, CERATE and GRANULATED CREAM (_below_).
=Cream, Costorph'in.= After a village near Edinburgh, where it is commonly
made. _Prep._ The milk of 3 or 4 consecutive days, together with the
cream, are allowed to remain until sour and coagulated; the whey is then
drawn off, and fresh cream added. It is eaten with sugar and fruit,
especially with strawberries and raspberries.
=Cream, Dev'onshire.= _Prep._ 1. (DEVONSHIRE RAW CREAM.) From sour cream
mixed with an equal quantity of fresh cream, and sweetened with sugar.
Eaten with fruit.
2. (DEVONSHIRE SCALDED CREAM, D. CLOUTED C.) The milk of yesterday is set
in a polished, shallow, brass pan, over a clear fire free from smoke, and
gradually heated until very hot, care being taken not to let it boil; when
the undulations on the surface look thick, and form a ring round the top
of the fluid, the size of the bottom of the pan, it is removed from the
fire and allowed to cool; the next day it is skimmed off for sale. Used
with either tea or coffee, and excellent with both; it is also eaten with
sugar and fruit, and is made into butter. See CREAM (_above_).
=Cream, D'Illotte's.= _Syn._ CRYSTALLISED CREAM, VEGETABLE C. The
ingenious manufacturer whose anagrammatic powers have converted his
patronym of Elliott into one less familiar to vulgar English ears,
prepares this really elegant hair cosmetic as follows:--Oil of almonds, 3
oz., and spermaceti, 1/2 oz., are melted together; and bergamot, neroli,
and verbena, of each 5 drops, and huile au jasmin, 10 drops, are then
stirred in, and the mixture is at once poured into small, wide-mouthed
bottles, to crystallise. If preferred harder, 1/2 dr. more spermaceti may
be used, but the precise quantity to produce the best crystalline
appearance depends greatly on the season of the year, more being required
in winter than in summer.
=Cream, Facti''tious.= _Syn._ MOCK CREAM. _Prep._ 1. Beat 3 eggs, with 2
oz. of sugar, and a small piece of butter, until the combination is
complete; then add warm milk, 1 pint; put the vessel into another
containing hot water, and stir it one way until it acquires the
consistence of cream.
2. Arrowroot, 1 spoonful; wet it with a little cold milk, then add,
gradually, boiling milk, 1/4 pint; mix well, and further add, of fresh
butter, 1 oz.; sugar, 1-1/2 oz.; cold milk, 3/4 pint; and continue
stirring until the whole is quite cold.
=Cream, Ice.= See ICE.
=Cream, Fruit.= _Prep._ From pulped or preserved fruit, 1 lb.; cream, or
good raw milk, 1 quart; sugar q. s.; boil for 1 minute; cool, and add a
glassful of brandy. A froth is raised on these creams with a chocolate
mill. It is taken off and placed on a hair sieve, and some of it, after
the glasses are filled with the cream, placed on the top of each. The
expressed juice of raspberries, of currants, and several other kinds of
fruit, also make delicious creams. In winter, raspberry jelly, jam, or
syrup may be used. A glass of good brandy improves these creams.
=Cream, Fur'niture.= See POLISH.
=Cream, Gran'ulated.= _Syn._ GRANULATED COLD CREAM. _Prep._ (Owen.) Almond
oil, 6 oz., white wax and spermaceti, of each 2 oz., are melted together,
and a little otto of roses added; the liquor is then poured into a large
Wedgwood-ware or marble mortar, previously warmed, and containing 1-1/2 to
2 pints of warm water; brisk agitation with the pestle is then had
recourse to, until the oleaginous portion is well divided, when the whole
is suddenly thrown into a vessel containing a gallon or two of clean cold
water; lastly, the granulated cream is thrown on a muslin filter; and as
much water as possible is shaken (gently) out of it; after which it is put
up for use.
=Cream, Lem'on.= _Prep._ From cream, 1 pint; yolks of 3 eggs; powdered
sugar, 6 oz.; the yellow rind of 1 lemon (grated), with the juice; mix,
apply a gentle heat, and stir until cold. If desired white, the whites of
the eggs should be used instead of the yolks.
=Cream, Or'ange.= Similar to lemon cream, but using oranges.
=Cream, Pis''tachio.= From the kernels of pistachio nuts, as almond cream.
=Cream, Rasp'berry.= See CREAM, FRUIT.
=Cream, Sat'urnine.= _Syn._ CREM'OR PLUM'BI ACETA'TIS, L. _Prep._ (Dr
Kirkland.) Cream, 1 oz.; solution of diacetate of lead, 1 dr.; mix.
Cooling, sedative, and astringent; a useful application in certain cases
to irritable ulcers, sore nipples, &c. It is poisonous.
=Cream, Scotch Sour.= _Prep._ (Gray.) Skimmed milk is put over night into
a wooden tub, with a spigot at the bottom, and this tub is put into
another filled with hot water; in the morning the small tub is taken out
and the thin part of the milk ('wigg') drawn off until the thick, sour
cream begins to come. This process requires practice as to the heat of the
water; when it succeeds, skimmed milk yields nearly one half of this
cream, which is eaten with sugar as a delicacy; it is only distinguishable
from cream by its taste, and sells for double the price of fresh milk.
=Cream, Stone.= _Syn._ CREAM BLANCMANGE. _Prep._ From isinglass, 1/2 oz.,
dissolved in boiling water, a teacupful, adding cream, 1 pint, and sugar,
4 oz.; stirred until nearly cold, and then poured over fruit or preserves,
placed on the bottom of glass dishes.
=Cream, Tarax'acum.= _Syn._ CREM'OR TARAX'ACI, L. _Prep._ (Dr Collier.)
From washed dandelion roots (sliced), sprinkled with spirit of juniper,
and then pressed for their juice.--_Dose._ A table-spoonful twice or
thrice daily, as a stomachic and tonic, in dyspepsia, &c.
=Cream, Vanil'la.= _Prep._ 1. Boil a stick of vanilla (grated), and
isinglass, 1/2 oz., in milk, 1 pint, until the latter is dissolved;
strain, add sugar, 6 oz., and cream, 1 pint; stir till nearly cold, then
pour it into moulds like blancmange.
2. Cream and strong isinglass jelly, of each 1 pint; sugar, 6 oz.; essence
of vanilla, 1/4 oz.; mix as before.
=Cream, Vel'vet.= _Prep._ As the last, but, instead of vanilla, flavour
with the rind and juice of a lemon, and about a teacupful of white wine.
=Cream, Whipped'.= _Prep._ From the whites of 12 eggs; cream, 1 quart;
pale sherry, 1/2 pint; essence of musk and ambergris, of each, 10 drops;
essences of lemon and orange peel, of each, 3 or 4 drops; whisk to a
froth, remove the latter on to a sieve, fill the glasses with the cream,
and then pile the froth on the top of them.
=CRE'ASOTE.= See KREASOTE.
=CRE'ATINE.= See KREATINE.
=CREAT'ININE.= See KREATININE.
=CRÉME.= [Fr.] _Syn._ CREAM. This name is applied to several compound
spirits and cordial liquors, especially by the French liqueuristes, who
pride themselves on the superior quality and cream-like smoothness of
their manufactures. Like the cordials of the English, they are mostly
dilute spirit, aromatised, and sweetened. See LIQUEURS.
=CREME DE BEAUTÉ.= A cosmetic consisting of an emulsion of bitter and
sweet almonds.
=CREN'IC ACID.= A brown substance discovered by Berzelius in certain
mineral waters. It is a modification of HUMUS, and is produced by the
decay of vegetable matter.
=CRESYLIC ACID.= C_{7}H_{8}O. _Syn._ CRESOL, KRESYLIC ACID, KRESOL. One of
the homologues of carbolic acid, found in coal tar. Cresylic, like
carbolic acid, is a useful disinfectant.
=CRIB-BITING.=--The use of deal or any unseasoned wood for the manger may
induce this habit in horses. To remedy it the stable fittings should be of
iron. As the habit very frequently arises from acidity of stomach in
horses, the administration of chalk or other antacids has been
recommended.
=CRICK'ETS.= These insects may be destroyed by putting Scotch snuff into
their holes, or by placing some pieces of beetle wafers for them to eat.
=CRINUM ASIATICUM.= (Ind. Ph.) _Habitat._ Low humid localities in Bengal,
the Concans, and other parts of India; also cultivated in gardens; Ceylon,
the Moluccas, and Cochin China.--_Officinal part._ The fresh root (_Crini
Radix_); bulbous, with a terminal stoloniferous fusiform portion
issuing from the crown of the bulb; emits an unpleasant narcotic
odour; readily dried in a stove, and reducible to powder after
desiccation.--_Properties._ Emetic; in small doses nauseant and
diaphoretic.--_Therapeutic uses._ Analogous to those of squill.
=Juice of Crinum= (_Succus Crini_; _Infusum Crini_, Beng. Ph.). Take of
the fresh root of crinum, 1/2 an ounce; cold water, 2 ounces. Bruise the
root in a stone mortar, gradually adding the water. Strain, with pressure,
through calico.--_Dose._ From 2 to 4 fluid drachms, every twenty minutes,
until the desired effect is produced.
=Syrup of Crinum= (_Syrupus Crini_). Take of the fresh root of crinum,
sliced, 8 ounces; boiling water, 1 pint; refined sugar, 1 pound. Macerate
the root in the water for two hours, bruise in a mortar, press through
calico, add the sugar, and dissolve with the aid of gentle heat.--_Dose._
About 2 fluid drachms, repeated as required. Used as a nauseant and emetic
for children.
=CROTON CHLORAL.= _Syn._ BUTYL CHLORAL. A colourless oleaginous liquid,
having an odour somewhat like that of ordinary chloral; insoluble in
water. Croton chloral may be prepared by the process of Krämer and Pinner,
who were the first to obtain it. A current of chlorine gas is passed into
aldehyd during twenty-four hours. At the commencement of the operation the
action is very energetic; so much so that it is necessary to surround the
vessel containing the aldehyd with a refrigerating mixture, and it is only
towards the end that the temperature is raised to 100° C. Large quantities
of hydrochloric acid are generated during all the time the chlorine is
acting on the aldehyd. The resulting product is submitted to fractional
distillation, and the liquid passing over between 163° and 165° C. is
croton chloral. Croton chloral is the hydride of trichlorcrotonyl
(C_{4}H_{2}Cl_{3}OH), or the aldehyd of crotonic acid (C_{4}H_{5}OOH) in
the radical of which three atoms of hydrogen have been replaced by three
atoms of chlorine. Like ordinary chloral, croton chloral combines with
water to form a crystallised hydrate which is the substance used in
medicine. Croton chloral hydrate occurs in white nacreous spangles. It is
very slightly soluble in cold water, more so in warm, and extremely
soluble in alcohol. A convenient solvent for it is glycerin, in which it
dissolves much more easily than in water. The dose of the hydrate as a
hypnotic is from 8 to 15 grains, for neuralgia 5 grains are given three
times a day. Dr Liebreich, who first introduced croton chloral to the
notice of the medical profession, says he has failed to discover that it
exercises any hurtful effects on the stomach and other organs. On the
contrary, Dr Worms asserts that he finds it not so generally tolerated as
ordinary chloral, and Gay affirms that it is more uncertain in its
narcotic effects.
=CRO'TON OIL.= _Syn._ OLEUM CROTO'NIS (B. P.), O. TIGLII (Ph. L. & D.), L.
The "oil expressed from the seeds of Croton tiglium" or purging croton.
This oil is a drastic purgative, and a powerful local irritant and
rubefacient. Rubbed on the skin, it produces a pustular eruption, and
frequently purges. In this way (diluted with thrice its weight of olive
oil) it is occasionally used as a counter-irritant.--_Dose_ (as a purge),
1 to 2 drops; in obstinate constipation, lead colic, &c.
The residuum from which the oil has been expressed is sometimes used in
veterinary practice under the name of croton cake, or croton farina; but
as the amount of oil it contains varies greatly, it is irregular and
uncertain in its effects.
=CROUP.= _Syn._ CYNAN'CHE LARYN''GEA, C. SUFFOCA'TIVA, C. TRACHEA'LIS, L.
An inflammatory disease affecting the larynx and trachea.
_Symp._ A permanently laborious and suffocative breathing, accompanied by
wheezing, cough, a peculiar shrillness of the voice, and more or less
expectoration of purulent matter, which continually threatens suffocation.
There are two varieties, acute croup and chronic croup. The latter is very
rare.
_Treat._ Bleeding by leeches or cupping, over the region of the trachea,
should be immediately had recourse to, when the symptoms are urgent; 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 constitution bleeding should be avoided. Dr Larroque recommends
repeated vomiting in the croup of children; and M. Marotte and M. Boudet
have adopted this plan with great success. The treatment consists in
making the patient attacked with croup vomit a great number of times
within the day, so as to detach the pseudo-membrane from the larynx nearly
as fast as it is formed. For this purpose M. Marotte employs one or other
of the following formulæ:--