=Crucibles, Cornish.= From Teignmouth clay, 1 part; Poole clay, 1 part;
sand from St. Agnes's Beacon, Cornwall, 2 parts. When smaller and less
refractory crucibles are needed, the same mixture is employed, with the
addition of an eighth part of China clay, or Kaolinite from St. Austell.
These crucibles are generally made round, and of two sizes, of which one
fits into the other; the larger being 3 inches in diameter at the top, and
3-1/2 inches high outside measure. They are coarse in grain, and of a
greyish-white colour, spotted with dark specks. They are always
kiln-burnt. Of all crucibles, none are more generally useful for
metallurgical experiments.
=Crucibles, Hessian.= From a mixture of equal weights of Almerode clay and
sand. They are generally triangular in shape, so that the melted metal may
be conveniently poured out from each corner. They are usually sold in
'nests' of six crucibles, fitting one in another. In the character of
their body, and in composition and qualities, they closely resemble the
Cornish.
=Crucibles, London.= From a very refractory clay. They have a
reddish-brown colour, and are close in grain. They are exceedingly useful
in assaying, as they resist the action of fused oxide of lead much better
than most clay crucibles. Being very liable to crack, they require to be
used with care.
WHITE FLUXING-POTS. From a peculiar kind of foreign clay. They are
manufactured by the Patent Plumbago Crucible Company, and are much
esteemed by metallurgists, being well moulded and very refractory. They
have a smooth surface, and withstand the action of fluxes satisfactorily.
=Crucibles, Stourbridge-clay.= From Stourbridge clay, 4 parts; burnt clay,
obtained by pounding and grinding old glass pots, 2 parts; pipe-clay and
coke-powder, of each 1 part.
Anstey's Patent. From Stourbridge clay, 2 parts; hard gas-coke (previously
ground and sifted through a sieve of 1/8th-inch mesh), 1 part.
_Obs._ These crucibles of Stourbridge clay are made large enough to hold
forty pounds or more of melted brass. They are only dried, and not baked.
For use they are warmed, placed on the furnace, bottom upwards, the
burning coke gradually heaped round them, and the firing continued until
they acquire a fully red heat. They are then quickly taken out of the
furnace, and put in again with the mouth upwards. If placed in the furnace
with the mouth upwards at first, they are sure to crack. After they have
been once used and allowed to become cold they are worthless.
=Crucibles, Plat'inum.= These are indispensable instruments in the
laboratory of the analytical chemist. They are chiefly employed in the
ignition of precipitates, and in the fusion of silicates with carbonated
alkalies to render them soluble, a preliminary step to their analysis. The
most ordinary form of the platinum crucible is that of a cup with a flat
bottom. They are always provided with lids, which are sometimes so
constructed that they may be used, when separated from the crucibles, as
capsules for ignitions and evaporations. Platinum crucibles are not acted
on by carbonated alkalies at a high temperature, but they are liable to be
seriously damaged by the caustic alkalies. Precipitates of the more
reducible metals must never be ignited in these crucibles, as the
reduction of the metals would infallibly destroy the vessels.
=Crucibles, Gold=, are exceedingly useful for many operations, on account
of the way which they stand caustic and carbonated alkalies, and nitric
acid, which destroy platinum or silver crucibles respectively. Their
drawbacks are their great expense and ready fusibility.
=Crucibles, Silver.= These are much used for fusions of alkalies, being
much less acted on than platinum crucibles, and also for water analyses,
from their cheapness and light weight. They are easily destroyed, however,
by acids.
=Crucibles, Plumba'go.= _Syn._ GRAPHITE C., BLACKLEAD C., BLUE POTS. From
graphite, ground and sifted, mixed with sufficient refractory clay to
render it plastic. They are shaped by hand on an ordinary potter's wheel,
or by moulds of metal like that figured above under the head of CRUCIBLES,
EARTHEN.
_Prop., &c._ Good blacklead crucibles, even when of the largest size,
support the greatest and most sudden alternations of temperature without
cracking, and may be used after repeated heating and cooling. Their
surface, within as well as without, may be made very smooth, so that
particles of melted metal will not hang about the sides. They are now
almost universally used for melting the precious metals.
=Crucibles, Por'celain.= These beautiful vessels are now made in Germany
and France of all shapes and sizes. They are formed of the most
exquisitely white, thin, and hard porcelain, which does not crack when
heated, and which is but little acted on by the most energetic chemical
reagents. For some operations they supersede platinum crucibles,
particularly in the ignition of the precipitates of the more reducible
metals. They do not retain colouring matter, and are not porous. Their
covers are excellently adapted for delicate cases of testing, the
whiteness of the porcelain showing the changes of colour in a single drop
of liquid most distinctly.
=Crucibles, Iron.= Used chiefly for preparing common reagents, as sulphide
of iron, calcic chloride, &c., and also for preparing pure caustic potassa
from the nitrate.
=CRUMP'ET.= A sort of muffin or tea-cake, very light and spongy. _Prep._
From flour, 2 lbs., made into a dough with warm milk-and-water, adding a
little salt, 3 eggs (well beaten), and 3 teaspoonfuls of yeast, mixed to
the consistence of thick batter; after standing before the fire for a
short time, to rise, it is poured into buttered tins, and baked slowly to
a fine yellow. For the table, crumpets are toasted lightly on both sides,
buttered, piled on a hot dish, and cut into halves.
=CRUST.= The paste with which pies, tarts, &c., are made, or covered.
1. (FINE.) From flour, 1 lb.; sugar, 1/4 lb.; melted butter, 1/2 lb.; 3
eggs; milk, q. s. Requires little baking.
2. (RAISED CRUST, FOR MEAT PIES, &C.) As the last, but using 6 oz. of lard
for the butter, and 2 instead of 3 eggs.
3. (SHORT.) From flour, 1 lb.; butter and sugar, of each 2 oz.; eggs, 2 in
no.; made into a stiff paste.
_Obs._ The quality is improved if the whole or a portion of the butter is
employed in the way directed under PUFF PASTE. For further information
hereon, consult the cookery books of Acton, Beeton, Rundell, and Soyer.
=CRY'OLITE= (3NaF_{1}AlF_{3}). A native double fluoride of aluminium and
sodium, found in large quantities in Greenland, employed in the
manufacture of alum, and also as a source of metallic aluminium.
=CRYOPH'ORUS.= See REFRIGERATION.
=CRYS'TAL.= A solid body, having a regular geometrical form. The plane
surfaces by which a crystal is bounded are termed faces; these intersect
in straight lines or edges; and these again meet in points, and form
angles. The axis of a crystal is an imaginary line passing through its
centre, and terminating either in the middle of two faces or of two edges,
or in two angles; and axes terminating in similar parts of a crystal are
named similar axes. When the axes of a crystal are properly chosen, and
placed in a right position, the various faces are observed to group
themselves in a regular and beautiful manner around these axes, and to be
all so related to them as to compose a connected series, produced
according to definite laws. The multitudinous forms of crystals have been
distributed by mineralogists and chemists into six primary classes or
systems, distinguishable from one another by the relative positions and
lengths of the three axes about which the planes or faces are arranged;
while the different figures of any particular system are distinguishable
by the arrangement of the planes in respect to the axes. Thus, the cube or
hexahedron, the rhombic dodecahedron, and the octahedron all belong to the
regular system, which is characterised by 3 equal axes cutting one another
at right angles. But in the cube each plane cuts 1 axis, and is parallel
to 2 axes; in the dodecahedron each plane cuts 2 axes, and is parallel to
a third; while in the octahedron each plane cuts the 3 axes. The names and
definitions of the six crystalline systems are given below:--
1. REGULAR SYSTEM. { The 3 axes equal
{ and rectangular.
2. SQUARE PRISMATIC S. }
2 equal axes. } The 3 axes unequal,
3. RIGHT PRISMATIC S. } and rectangular.
All unequal. }
4. RHOMBOHEDRAL S. { The 3 axes equal,
{ but not rectangular.
5. OBLIQUE PRISMATIC S. } The 3 axes not
1 axis rectangular to 2. } equal, and not
6. DOUBLY O.P.S. } rectangular.
None rectangular. }
=CRYSTALLISATION.= The act or process by which crystals are formed. The
frequent reference to this subject in the pages of this work, and the
constant employment of the process of crystallisation in the manufacture
of salts, &c., in the laboratory, seem to point out the necessity of a few
explanatory remarks thereon under this head. When fluid substances are
suffered to pass with adequate slowness to the solid state, or when
solutions of solids are slowly concentrated by evaporation, or the solvent
powers of the menstruum, gradually lessened by cooling, the ultimate
particles of matter frequently so arrange themselves as to form regular
geometrical bodies, familiarly known by the name of crystals. This
wonderful property, which is possessed by a great variety of substances in
the mineral kingdom, and by nearly all saline bodies, is resorted to for
many useful and important purposes in the chemical arts. It is by means of
crystallisation that the majority of salts are obtained in a state of
purity; for in the act of passing into the crystalline state, the foreign
substances with which they are united are left behind in the
mother-liquor.
Salts are crystallised, either by allowing their hot and saturated
solutions to cool slowly, or by simply evaporating the menstrua as long as
crystals form. In the first case the liquid is commonly evaporated until a
pellicle appears on the surface, when the vessel is set aside in some
sheltered situation until cold, at which time the crystals are collected,
and the process repeated for fresh crystals. In the second case the
crystals are usually removed from the liquid as soon as they are
deposited. The first method is adopted for those salts that are
considerably more soluble in hot than in cold water, as carbonate of
soda, Epsom salts, &c.; the last method, for those that possess nearly
equal solubility in both cases, and also for many salts which are not
required in handsome crystals; thus common salt and chromate of potash are
crystallised in this way. Many of the alkaloids, and their salts, are
obtained in crystals, by allowing their solutions (generally alcoholic or
ethereal) to evaporate spontaneously. By repeating the processes of
solution and crystallisation two or three times with the same body, the
crystals obtained by the last operation will usually be found to be quite
pure.
Many solids may be readily obtained in a crystalline state by melting them
and allowing them to cool very slowly. Thus, iodide of sulphur is
crystallised by melting it in a flask placed in a salt-water bath, and
allowing it to remain in the water until the whole becomes cold. Sulphur
and many metals are crystallised by pouring them, in a state of fusion,
into a hot vessel having a plug in the bottom, which is withdrawn as soon
as the surface becomes cool, when the liquid portion runs out, and leaves
the under surface in the form of a mass of agglomerated crystals.
Perfectly pure wax, stearine, and spermaceti have a very pleasing
appearance when treated in this way.
=CRYS'TALLOID.= See DIALYSIS.
=CU'BEBIN.= A peculiar substance obtained from cubebs.
_Prep._ From cubebs (from which the oil has been expelled by
distillation), by digestion in alcohol, evaporating the resulting tincture
to one fourth, filtering, and then evaporating the remaining fluid almost
to dryness. The residuum is left in a cold place until it assumes a
semi-crystalline appearance, when it is thrown on a filter, and the fluid
portion (the 'cubebine' of M. Cassola) allowed to drain off. In 24 hours
the substance left on the filter is dissolved in 4 times its weight of
boiling alcohol (sp. gr. ·90), the solution allowed to deposit its
undissolved resin (still maintaining it near the boiling temperature),
after which the clear portion is decanted. The crystals deposited as the
liquid cools are cubebin. It is purified by redissolving it in boiling
concentrated alcohol, and the addition of a little boiling water and
animal charcoal, when long, white needles will be deposited if the
solution is allowed to cool very slowly.
_Prop., &c._ It is insoluble in water, and nearly so in cold alcohol, but
very soluble in boiling alcohol. It strikes a fine crimson colour with
sulphuric acid, which remains unaltered for some hours; a property which
distinguishes it from piperin. Its physiological action has been but
little studied. According to Dr Görres, this for the most part resembles
that of cubebs.
=CU'BEBS.= _Syn._ CUBEB PEPPER; CUBEBA (B. P. & U. S.), CUBEBÆ (B. P.), L.
The immature and stalked fruit of _Piper cubeba_ or _Cubeba officinalis_.
Cubebs are stimulant, stomachic, and aromatic, like the other peppers;
they are also diuretic, and appear to possess a specific influence over
the urino-genital organs.--_Dose_, 10 to 20 gr., in affections of the
bladder and prostate gland, and in gleet and leucorrh[oe]a; 1 to 3 dr., in
the early and inflammatory stages of gonorrh[oe]a, in piles, &c. They may
be taken in water, milk, or bitter ale.
=CU'CUMBER.= The fruit of the _Cucumis sativus_ (Linn.). Used as a salad
vegetable. It is somewhat indigestible, but when properly dressed, with
plenty of oil, it may be eaten without the slightest fear of evil
consequences. The practice of pouring off the natural juice extracted from
the cucumber by salt cannot be too strongly condemned. See ELATERIUM.
=CUD'BEAR.= _Syn._ PERSIO. A dye-stuff obtained from _Lecanora tartarea_
and other lichens, by a process nearly similar to that used in making
ARCHIL. The lichen is watered with stale urine or other ammoniacal liquor,
and suffered to ferment for 3 or 4 weeks, after which the whole is poured
into a flat vessel, and exposed to the air until the urinous smell has
disappeared, and it has assumed a violet colour. It is then ground to
powder. Its use is confined to a few cases of silk dyeing, where it is
employed to yield shades of ruby and maroon; upon wool it gives deep-red
shades. The colours produced by it are very fugitive. Like archil, there
are two varieties of this dye-stuff--BLUE CUDBEAR and RED CUDBEAR. See
ARCHIL.
=CULM.= In _mineralogy_, a slaty kind of ANTHRACITE, occurring in Wales
and North Devon. The term is also applied to any impure, shaly kind of
coal.
=CU'MARIN.= See COUMARIN.
=CU'MIN.= _Syn._ CYMINI SEMINA, CYMINUM, L. The fruit (seed) of _Cuminum
cyminum_. It is carminative and aromatic, like the caraway and anise. See
PLASTER.
=CU'MINOL.= A colourless, transparent oil, of powerful odour. It exists
with CYMOL in OIL of CUMIN. See CYMOL.
=CU'PELLATION.= The process of assaying gold and silver and their alloys
by means of the CUPEL. See ASSAYING.
=CUP'PING.= This method of topical bleeding is performed as follows:--
The skin being softened by means of a sponge and warm water, and the hair
and other extraneous substances being previously removed, one of the small
bell-like glasses (CUPPING-GLASSES; CUCURBITU'LÆ), having the air
contained in it rarefied by being passed over the flame of a spirit-lamp,
is immediately applied to the part. From the formation of a partial vacuum
beneath the cup, the pressure of the air on the surrounding surface causes
that portion immediately under the cup to swell, and the vessels to become
turgid. When this has taken place the cup is removed, and several
incisions are instantly made by means of a scarificator, an instrument
containing numerous lancets, which, by means of a spring, make a number of
incisions at the same moment; the depth of these incisions being regulated
by means of a screw which protrudes or withdraws the lancets, according to
the vascularity of the part, or the quantity of blood to be abstracted.
The cupping glass is now again applied. When a sufficient quantity of
blood has been collected in the cup, it is removed by gently introducing
the nail of one of the fingers under the upper edge, by which means, air
being allowed to enter, the cup becomes detached. The part being washed
with warm water to remove any clots of blood, another cup is applied as
before, and the operation continued until a sufficient quantity of blood
is withdrawn. Sometimes, especially when applied to the scalp, the cups
fill so rapidly with blood as to become detached almost immediately on
being applied. This method of local bleeding is frequently called 'CUPPING
WITH SCARIFICATIONS,'
When cupping-glasses are applied without the use of the lancet or
scarificator, the operation is called 'DRY CUPPING,' and is much used to
cause a speedy irritation of the skin and reaction, for the relief of
oppressive breathing, local pains, &c. To obtain the full benefit from
this operation, the cups should be suffered to remain upon the part until
they cause an exudation of a small quantity of serum, or a considerable
amount of irritation of the part. Dry cupping has been found extremely
beneficial in poisoned wounds; as it acts not only by abstracting the
poison, but also, by the pressure the glasses exercise on and around the
part, in preventing the absorption of it.
_Obs._ For the operation of cupping, a basin of hot water, sponges, and
clean, soft towels, should be provided. In clumsy hands, cupping is
occasionally a severe and painful operation; but this is not the case with
the skilful operator. A good cupper does not exhaust much of the air in
the cup before applying it, but simply passes its mouth rapidly over the
flame of the lamp. When it is held over the flame even for a few seconds,
the compression of the edge of the cup upon the skin is so great, that it
checks the flow of the blood to the scarified part. A good cupper also
removes the cup without spilling the contents, and completes the whole
operation quickly and neatly. There are, however, few persons, who are not
professional cuppers, who are sufficiently expert to exhaust the air in
the cup by means of the common lamp; although it is by far the best. A
good plan is to rarify the air in the cup by means of a small cone of
paper, dipped in spirits of wine, or strong brandy; this is ignited and
thrown in the cup, which is instantly to be applied to the proper spot.
Where cupping-glasses and the scarificator are not to be had,
wine-glasses, or any very small tumblers, may be substituted for the
first; and small incisions by means of a thumb lancet will answer the
purpose of the other.
The cicatrices of the scarification leave permanent marks on the skin; on
which account, when blood is to be drawn from the head or neck, the
glasses should be applied behind the ears, and a portion of hair removed
in such a manner that the part may be covered by what remains.
A most convenient cupping apparatus is manufactured by Mr Bigg, the
eminent surgical instrument maker of Leicester Square, consisting of cups
and an exhausting syringe, so arranged that the use of the spirit-lamp is
rendered unnecessary, and the operation of cupping may be performed nearly
as expertly by an inexperienced nurse as by the most accomplished
professional operator. It is invaluable in places remote from town.
=CURAR'INE.= _Syn._ CURARIA. The vegeto-alkaline base of curara, urari,
woorara, woorali, or wourali, the arrow-poison of Central America.
In physiological effects curarine is antagonistic to strychnia, a fact
which has led to its being proposed as an antidote for the latter poison.
Curarine is also said to have been employed in Germany in the treatment of
hydrophobia with such success that the patient to whom it was administered
recovered. It is a most potent poison, and should not be allowed to come
into contact with the fingers.
=CURB.= In _horses_. An enlargement at the back of a horse's hock caused
by injuring a ligament in this region. See SPRAIN.
=CURCU'MIN.= The yellow colouring matter of turmeric, obtained by
digesting the alcoholic extract of the powder in ether, and evaporating
the clear ethereal solution to dryness. A brownish-yellow mass, yielding a
bright-yellow powder. It is scarcely soluble in water, but very soluble in
both alcohol and ether. Boracic and hydrochloric acids redden it; alkalies
turn it reddish brown.
=CURD.= Coagulated casein. See CHEESE.
=CUR'RANTS.= The currants of our garden are varieties of the _Ribes
rubrum_ and _Ribes nigrum_. (Linn.) The first includes RED CURRANTS and
WHITE CURRANTS; the fruit of both of which are gently acidulous, cooling,
and wholesome. The juice makes excellent wine. The fruit of the last
(BLACK CURRANTS, QUINSY-BERRIES) is aperitive, and has been used in
calculous affections; the juice is made into wine, jellies, jams,
lozenges, &c. The young leaves are used as a substitute for tea; one or
two buds, or half a small leaf, impart to black tea the flavour and
fragrance of green. The currants of the grocers (ZANTE CURRANTS) are a
small variety of dried grapes. The word "currant" is a corruption of
Corinth, whence the fruit originally came.
=CUR'RY.= _Syn._ CURRIE. A noted dish in Indian cookery, much esteemed
throughout the East. Curries are simply stews, of which rice usually forms
a characteristic ingredient, highly flavoured with fried onions and curry
powder, to which sliced apples and lemon juice are sometimes added. They
are made from every variety of fish, meat, poultry, game, &c., according
to the fancy of the parties.
_To make a Dish of Curry._--Cut an onion into slices and fry it with an
apple, finely chopped, in two ounces of dripping; then add slices of cold
meat; mix a dessert-spoonful of curry powder and one of flour in half a
pint of water; pour it over the meat, and shake the whole over the fire
till it boils.
=Cur'ry Powder.= _Prep._ (Kitchener.) From coriander-seed, 1/4 lb.;
turmeric, 1/4 lb.; cinnamon-seed, 2 oz.; cayenne, 1/2 oz.; mustard, 1 oz.;
ground ginger, 1 oz.; allspice, 1/2 oz.; fenugreek-seed, 2 oz.; all dried
thoroughly, pounded in a mortar, rubbed through a sieve, and mixed
together.
The famous Ceylon curry powder is said by Dr Balfour to have the following
rather indefinite composition:--A piece of green ginger, two fragments of
garlic, a few coriander and cumin seeds, six small onions, one dry Chili,
eight peppercorns, a small piece of turmeric, half a dessert-spoonful of
butter, half a cocoa-nut, and half a lime. For it to be in perfection the
powder should be made the day on which it is cooked.
_Obs._ The above must be regarded as merely a substitute for Indian curry
powder, which contains many ingredients not to be obtained in England. It
should be kept in a bottle closely corked or stoppered. The curry powder
sold at the present time consists of coriander-seed, turmeric, cayenne,
fenugreek-seed, and a large proportion of sago-flour.
=CUS'CONINE.= See ARICINE.
=CUSPA''RIA.= _Syn._ CUSPARIA BARK (B. P.), ANGOSTU''RA B.; COR'TEX
ANGOSTU''RÆ, C. CUSPA''RIÆ, CUSPARIA (Ph. L. and E.), L. "The bark of
_Galipea cusparia_" (Ph. L.), or _Galipea officinalis_ (Ph. E.). A
valuable drug, imported directly or indirectly from South
America.--_Dose_, 10 gr. to 30 gr., as a tonic, stomachic, and febrifuge,
in similar cases to those in which CASCARILLA, CALUMBA, and CINCHONA, are
commonly given.
--------------------------------------------------------------------------
Characters. | False Angostura. | True
| | Angostura.
--------------------------------------------------------------------------
{ Flat or rolled
_Form_ { Thick, rugous, rolled upon { up, little
{ itself. Edges cut perpendicularly. { wrinkled,
{ edges bevelled.
{ Brown, or greenish-yellow, {
{ presenting protuberances {
{ or excrescences, {
{ produced by {
_Colour_ { the great development { Greyish-yellow.
{ of the corky layer, which {
{ has a still more yellow {
{ colour. {
_Taste_ | Very bitter. | Bitter.
_Reaction } Red colour when dropped } Yellow
with Nitric } upon the bark. } colour.
Acid._ }
Angostura or cusparia bark has fallen into comparative disuse, in
consequence of nux vomica or false angostura bark having formerly, in
several instances, been mistaken for it, and administered with fatal
results. The leading characteristics of these two barks have been pointed
out by M. Gibourt. (See previous table.)
=CUSPAR'IN.= _Syn._ ANGOSTU''RIN, ANGOSTU''RA. The bitter principle of
Cusparia-bark. It is neutral; crystallises in tetrahedrons; is easily
fusible; soluble in rectified spirits, in acids, and in alkaline
solutions. It is precipitated of a whitish colour by tincture of galls.
=CUS'TARD.= A composition of milk, or cream, and eggs, sweetened with
sugar, and variously flavoured. Custards may be cooked either in the oven
or stew-pan.
_Prep._ 1. (Soyer.) Milk (boiling), 1 pint; sugar, 2 oz.; thin yellow peel
of half a lemon; mix, and set it aside for a short time; then take eggs, 4
in no., beat them well in a basin; add, gradually, the milk (not too hot),
pass the mixture through a colander or sieve, and fill the custard cups
with it; these are then to be placed over the fire in a stew-pan,
containing about one inch of hot water, and left there for 12 minutes, or
till sufficiently set. The above is for PLAIN CUSTARDS; but it forms a
good basis to receive any of the usual flavouring ingredients, as fresh or
stewed fruit, peels, essences, orange-flower water, brandy, or other
spirits, &c.
2. (Rundell.) As the last, but using cream instead of milk, or equal parts
of the two, with 2 additional eggs. Very rich; like the last, any suitable
flavouring matter may be added to it.
3. (ALMOND CUSTARDS,--Rundell.) As either of the above, adding blanched
sweet almonds, 4 oz.; bitter do., 6 in no.; beaten to a smooth paste.
4. (BAKED CUSTARDS,--Rundell.) From cream, 1 pint, with 4 eggs; flavoured
with mace, nutmeg, and cinnamon, and add a little white wine, rose-water,
and sugar; bake in cups.
5. (COFFEE CUSTARDS,--Soyer.) Hot milk and strong-made coffee, of each 1/2
pint; sugar, 2 oz.; dissolve, and add it, gradually, to 4 eggs (well
beaten), and proceed as in No. 1. Chocolate custards and cocoa custards
are made in the same way.
6. (COLD CUSTARD, _for invalids_,--Dewees.) 1 egg; sugar, a tablespoonful;
beat well together; and add, gradually, constantly stirring, cold water,
1/2 pint; rose water, 2 teaspoonfuls; and a little grated nutmeg. An
agreeable and nutritious demulcent. A wine-glassful every 2 or 3 hours, or
_ad libitum_.
7. (LEMON CUSTARDS,--Rundell.)--_a._ As No. 1 (nearly), using a little
more lemon peel. In the same way orange custards are made, but using
orange peel.
_b._ From candied lemon peel and lump sugar, of each 2 oz., beaten in a
mortar quite fine, and added to either No. 1 or No. 2. Orange and citron
custards may be made in the same manner. A little orange-flower water, or
marsala, or sherry, may be also added at pleasure. They are best baked.