fl. dr.; distilled water, 19-1/2 oz. Filter through paper.
_Obs._ Both the above preparations were formerly made with common vinegar,
and hence were coloured, but those of the Pharm. are white. If wanted
coloured, a little spirit colouring may be added. The stronger liquor is
only used diluted; and the dilute solution is now seldom prepared by the
wholesale druggist. The last (diluted solution) is employed as a sedative,
refrigerant, and astringent wash, in various affections. Both are
poisonous. For the antidotes, see LEAD.
=Solution of Sulphate of Atropia.= _Syn._ LIQUOR ATROPIÆ SULPHATIS (B.
P.). _Prep._ Sulphate of atropia, 4 gr.; distilled water, 1 oz.;
dissolve.——_Dose_, 1 to 2 minims.
=Solution of Sulphate of Copper.= _Syn._ LIQUOR CUPRI SULPHATIS
COMPOSITUS, AQUA STYPTICA. (Ph. L. 1746). Sulphate of copper, 3 oz.; alum,
3 oz.; sulphuric acid, 2 oz.; (by wt.), water, 24 oz. For external use.
=Solution of Sulphate of Indigo.= _Syn._ LIQUOR INDIGO SULPHATIS. _Prep._
Digest 1 part of powdered indigo in 10 of sulphuric acid; when dissolved
dilute it with water. Used as a test.
=Solution of Sulphate of Mor′phia.= _Syn._ LIQUOR MORPHIÆ SULPHATIS, L.
_Prep._ From sulphate of morphia, as the solution of the acetate or
hydrochlorate. The uses, doses, &c., are the same.
=Solution of Sulphate of Zinc (Compound).= See SOLUTION OF ALUM, COMPOUND.
=Solution of Sul′phuret of Potassium.= _Syn._ SOLUTION OF HYDROSULPHATE OF
POTASSA; SOLUTIO POTASSII SULPHURETI, LIQUOR POTASSÆ HYDROSULPHATIS, AQUA
POTASSÆ SULPHURETI (Ph. D.), L. _Prep._ Take of washed sublimed sulphur, 1
part; water of caustic potassa, 11 parts: mix, boil for 10 minutes,
filter, and keep the solution in well-closed bottles. Sp. gr. 1·117. The
product is a mixed solution of hydrosulphate and hyposulphate of
potassa.——_Dose_, 10 to 60 drops, diluted in water; and, externally, made
into a lotion; in itch, and several other eruptive diseases.
=Solution of Tartrate of Magnesia.= _Syn._ LIQUOR MAGNESIÆ TARTRATIS.
(Airat.) _Prep._ Tartaric acid, 15-1/4 oz. troy; distilled water, 20
pints; fresh calcined magnesia, diffused in 16 oz. of distilled water, 3
oz. troy and 1 dr.——_Dose._ As a purgative, 15 oz.
=Solution of Veratria.= _Syn._ SOLUTIO VERATRIÆ. _Prep._ Veratrine, 1 gr.;
distilled water, 2-1/2 oz. Dr Turnbull’s solution, for external use,
is——veratria, 1 scruple; rectified spirit, 2 oz.
=Solution, Swan’s.= _Syn._ SOLUTIO SODÆ HYPOPHOSPHITIS. _Prep._ Mr. Squire
says this contains 3 gr. of the salt in a drachm.
=SOL′VENT.= _Syn._ MENSTRUUM, L. The liquid in which any substance is
dissolved. The substance dissolved is, occasionally, called the ‘solvend.’
(Kirwan.)
=Solvent, Glazier’s.= _Syn._ GLAZIER’S PICKLE. From soft soap dissolved in
thrice its weight of strong soapers’ lye; or, from freshly slaked lime
made into a thin paste or cream with twice its weight of pearlash
dissolved in a little water. Very caustic. Used to soften old putty, and
to remove old paint.
=SOMNAMBULISM.= Children are most subjected to sleep-walking. When adults
are affected with it the cause may generally be traced to mental
exhaustion, over-excitement, or emotional feeling. The most preferable
method of awakening a somnambulist, if this be desirable, is by dashing
cold water on the face. It is well to occasionally administer an
aperient, and also to rectify any errors of diet, if necessary, and to
remove by the exercise of judicious and kindly advice, and change of scene
undue excitement or morbid feeling.
The other precautions, such as securing the feet, &c., during sleep,
guarding the exits of the bed-chamber, are so obvious as to need no
further allusion to.
=SOOT.= _Syn._ FULIGO. Wood soot was formerly officinal, and reputed
vermifuge and antiseptic. The soot from pit-coal contains, besides
empyreumatic matter, sulphate of ammonia; hence it is valuable as a
manure, when not too freely applied. It is also employed by gardeners to
kill insects.
=SOPORIF′ICS.= Hypnotics (which _see_).
=SORBITE.= A crystalline saccharine substance resembling mannite, obtained
by Boussingault from the berries of the mountain ash. It was obtained from
the liquid containing the undecomposed saccharine matter remaining after
the juice of the berries had been subjected to fermentation.
=SOU′JEE.= _Syn._ SOOJEE. A species of semolina. Semoletta (_semola
rarita_) is a still smaller variety of pearled wheat, separated from the
others by means of a sieve. ‘Baster’s soojee’ is said to be a mixture of
ordinary wheat flour and sugar.
=SOUR KROUT.= See SAUER-KROUT.
=SOUP.= A strong decoction of flesh, properly seasoned with salts, spices,
&c., for the table. The different tastes of people require more or less of
the flavour of spices, salt, garlic, butter, &c., which can, therefore,
never be ordered by general rules. If the cook has not a good taste, and
attention to that of his or her employers, not all the ingredients which
nature and art can furnish will give an exquisite flavour to the dishes.
The proper articles should be always at hand, and must be proportioned
until the true zest be obtained. A variety of flavours may be given to
different dishes served at the same time, or even to the same soup, by
varying the condiments and spices. At a Parisian restaurant one cauldron
is made to produce almost every imaginable variety of soup.
=Soup, Cabbage, Cheap.= Wash a large cabbage and cut it into narrow
strips, throwing them into 1/2 a gallon of boiling water, containing 2 oz.
of butter. Let it boil for an hour and a half; then add half a pint of
milk and flavour with pepper and salt. Serve when hot.
=Soup, Carrot.= INGREDIENTS REQUIRED.——4 quarts of liquor in which a leg
of mutton or beef has been boiled, a few beef bones, 6 large carrots, 2
large onions, 1 turnip, seasoning of salt and pepper to taste, 3 lumps of
sugar, and cayenne.
_Mode._ Put the liquor, bones, onions, turnips, pepper and salt into a
stewpan, and simmer for 3 hours. Scrape and cut the carrots thin, strain
the soup on them, and stew them till soft enough to pulp through a hair
sieve or coarse cloth; then boil the pulp with the soup, which should be
of the consistency of pea soup. Add cayenne. Pulp only the red part of the
carrot, and make this soup the day before it is wanted.
_Time._——4-1/2 hours. Seasonable from October to March. Sufficient for 8
persons.
=Soup, Celery.= INGREDIENTS.——9 heads of celery, 1 teaspoonful of salt,
nutmeg to taste, 1 lump of sugar, 1/2 pint of strong stock, a pint of
cream, and 2 quarts of boiling water.
_Mode._——Cut the celery into small pieces; throw it into the water,
seasoned with the nutmeg, salt and sugar. Boil it till sufficiently
tender; pass it through a sieve, add the stock and simmer it for half an
hour. Now put in the cream, bring it to the boiling point, and serve
immediately.
_Time._——1 hour.
=Soup, Giblet.= Scald and carefully clean 3 or 4 sets of goose or duck
giblets; let them stew well, a pound or two of gravy beef, scrag of
mutton, or the bone of a knuckle of veal, an ox-tail, or some shanks of
mutton, with 3 onions, a large bunch of sweet herbs, a teaspoonful of
white pepper, and a large spoonful of salt. Add 5 pints of water and
simmer till the gizzards (which must be each in four pieces) are quite
tender; skim nicely, and add a 1/4 pint of cream, 2 teaspoonfuls of
mushroom powder, and 1 oz. of butter mixed with a dessert-spoonful of
flour. Let it boil a few minutes, and serve with the giblets. Instead of
cream, two glasses of sherry or Madeira, a large spoonful of ketchup, and
some cayenne may be used for the seasoning. Add salt when the soup is in
the tureen.
For the larger part of the above culinary preparations we are indebted to
the excellent cooking manuals of Miss Acton and Mrs Beeton.
=Soup, a Good Family.= INGREDIENTS.——Remains of a cold tongue, 2 lbs. of
shin of beef, any cold pieces of meat or beef bones, 2 turnips, 2 carrots,
2 onions, 1 parsnip, 1 head of celery, 4 quarts of water, 1/2 teacupful of
rice, salt and pepper to taste.
_Mode._——Put all the ingredients in a stewpan, and simmer gently for 4
hours, or until all the goodness is drawn from the meat. Strain off the
soup and let it stand till cold. The kernels and soft part of the tongue
must be saved. When the soup is wanted for use, skim off all the fat, put
in the kernels and soft parts of the tongue, slice in a small quantity of
fresh carrot, turnip, and onion; stew till the vegetables are tender, and
serve with toasted bread.
_Time._——5 hours. Seasonable at any time. Sufficient for 8 persons.
=Soup, Gravy.= INGREDIENTS.——4 lbs. of shin of beef, a piece of the
knuckle of veal weighing 4 lbs., a few pieces of trimmings of meat or
poultry, 3 slices of nicely flavoured lean ham, 1/4 lb. of butter, 2
onions, 4 carrots, 1 turnip, nearly a head of celery, 1 blade of mace, 6
cloves, a bunch of savoury herbs, seasoning of salt and pepper to taste, 3
lumps of sugar, 5 quarts of boiling soft water. It can be flavoured with
ketchup, Leamington sauce, or Harvey’s sauce and a little soy.
_Mode._——Slightly brown the meat and ham in the butter, but do not let
them burn. When this done, pour to it the water, put in the salt, and as
the scum rises take it off; when no more appears, add all the other
ingredients, and let the soup simmer slowly by the fire for 6 hours
without stirring it any more from the bottom; take it off, and pass it
through a sieve. When perfectly cold and settled all the fat should be
removed, leaving the sediment untouched, which serves nicely for thick
gravies, hashes, &c. The flavourings should be added when the soup is
heated for table.
_Time._——7 hours. Seasonable all the year. Sufficient for 12 persons.
=Soup, Green Pea.= INGREDIENTS.——3 pints of green peas, 1/4 lb. of butter,
2 or 3 thin slices of ham, 4 onions sliced, 4 shredded lettuces, the crumb
of 2 French rolls, 2 handfuls of spinach, 1 lump of sugar, 2 quarts of
medium stock.
_Mode._——Put the butter, ham, 1 quart of the peas, onions and lettuces, to
a pint of stock and simmer for an hour; then add the remainder of the
stock, with the crumb of the French rolls, and boil for another hour. Now
boil the spinach, squeeze it very dry, and rub it, with the soup, through
a sieve, to give the preparation a good colour. Have ready a pint of young
peas boiled; add them to the soup, put in the sugar, give one boil, and
serve.
_Time._——2-1/2 hours. Seasonable from June to the end of August.
Sufficient for six persons.
⁂ It will be well to add, if the peas are not quite young, a little more
sugar; where economy is essential, water may be used instead of stock for
this soup, boiling in it likewise the peashells, and using rather a larger
quantity of vegetables.
=Soup, Hare.= Cut down a hare into joints, and put it into a soup-pot or
large stewpan, with about a pound of lean ham, in thick slices, 3
moderately sized mild onions, 3 blades of mace, a faggot of thyme, sweet
marjoram and parsley, with about 3 quarts of good beef stock. Let it stew
very gently for full three hours from the time of its first beginning to
boil, and more if the hare be old. Strain the soup, and pound together
very fine, the slices of ham and all the flesh of the back, legs, and
shoulders of the hare, and put this meat into a stewpan with the liquor,
in which it was boiled, the crumb of two French rolls, and half a pint of
port wine. Set it on the stove to simmer twenty minutes; then rub it
through a sieve, place it again on the stove till very hot, but do not let
it boil; season it with salt and cayenne, and send it to table directly.
INGREDIENTS.——Hare, 1; ham, 12 to 16 oz.; onions, 3 to 6; mace, 3 blades;
faggot of savoury herbs; beef stock, 3 quarts; 2 hours. Crumb of 2 rolls;
port wine, 1/2 pint; little salt and cayenne; 20 minutes.
=Soup, Hare, a less Expensive.= Pour on two pounds of neck or shin of
beef, and a hare well washed and carved into joints, one gallon of cold
water, and when it boils and has been thoroughly skimmed, add 1-1/2 oz. of
salt, 2 onions, 1 large head of celery, 3 moderate-sized carrots, a
tablespoonful black peppercorns, and 6 cloves.
Let these stew gently for 3 hours, or longer, should the hare not be
perfectly tender. Then take up the principal joints, cut the meat from
them, mince, and pound it to fine paste, with the crumb of 2 penny rolls
(or 2 oz. of crumb of household bread), which has been soaked in a little
of the boiling soup, and then pressed very dry in a cloth; strain, and mix
smoothly with it the stock from the remainder of the hare; pass the soup
through a strainer, season it with cayenne, and serve it when at the point
of boiling; if not sufficiently thick, add to it a tablespoonful of
arrow-root, moistened with a little broth, and let the soup simmer for an
instant afterwards. Two or 3 glasses of port wine, and 2 dozen of small
forcemeat balls may be added to this soup with good effect.
INGREDIENTS.——Beef, 2 lbs.; hare, 1; water, 1 gall.; salt, 1-1/2 oz.;
onions, 2; celery, 1 head; carrots, 3; bunch of savoury herbs;
peppercorns, 1 teaspoonful; cloves, 6; 3 hours or more. Bread, 2 oz.;
cayenne, arrow-root (if needed) 1 tablespoonful.
=Soup, Haricot Bean.= Take a quart of haricot beans and let them soak all
night in cold water. Then pour on them 2-1/2 pints of cold water, add 1
onion, and put on the fire, and when the liquid begins to boil, let them
continue to boil for 3 hours. Then remove from the fire and strain through
a wire sieve, after which return to the saucepan, and season with pepper
and salt; next add 2 oz. of butter and a little milk. Then just boil up,
and serve. An economical and nutritious soup for the poor.
=Soup, Julienne.= INGREDIENTS.——1/2 pint carrots, 1/2 pint of turnips, 1/2
pint of onions, 2 or 3 leeks, 1/2 head of celery, 1 lettuce, a little
sorrel and chervil, if liked, 2 oz. butter, 2 quarts of medium stock.
_Mode._——Cut the vegetables into strips about 1-1/4 in. long, and be
particular they are all the same size, or some will be hard, whilst the
others will be done to a pulp. Cut the lettuce, sorrel, and chervil into
larger pieces; fry the carrots in the butter, and pour the stock boiling
to them. When this is done, add all the other vegetables thereto, and stew
gently for nearly an hour. Skim off all the fat, pour the soup over thin
slices of bread cut round, about the size of a shilling, and serve.
_Time._——1-1/2 hour. Seasonable all the year. Sufficient for 7 or 8
persons.
⁂ In summer, green peas, as asparagus tops, French beans, &c., can be
added. When the vegetables are very strong, instead of frying them in
butter at first, they should be blanched, and afterwards simmered in the
stock.
=Soup, Macaroni.= Throw 4 oz. of fine, fresh, mellow Naples macaroni into
a pan of fast-boiling water, with about 1 oz. of fresh butter, and a small
onion stuck with 3 or 4 cloves (the onion must be omitted for white
soups). When it has swelled to its full size, and become tender, drain it
well, cut it into half-inch lengths, and slip it into a couple of quarts
of clear gravy soup; let it simmer for a few minutes, when it will be
ready for table. Observe that the macaroni should be boiled quite tender;
but it should by no means be allowed to burst, nor to become pulpy. Serve
grated Parmesan cheese with it.
INGREDIENTS.——Macaroni, 4 oz.; butter, 1 oz.; 1 small onion; 5 cloves; 3/4
hour, or more. In soup 5 to 10 minutes.
=Soup, Mock Turtle.= INGREDIENTS.——Half a calf’s head, 1/4 lb. butter, 1/4
lb. lean ham, 2 tablespoonfuls of minced parsley, a little minced lemon
thyme, sweet marjoram, basil, 2 onions, a few chopped mushrooms (when
obtainable), 2 shalots, 2 tablespoonfuls of flour, 2 glasses of madeira or
sherry, forcemeat balls, cayenne, salt and mace to taste, the juice of one
lemon and 1 Seville orange, 1 dessert-spoonful of pounded sugar, 3 quarts
of best strong stock.
_Mode._——Scald the head with the skin on, remove the brain, tie the head
up in a cloth, and let it boil for an hour. Then take the meat from the
bones, cut it into small square pieces, and throw them into cold water.
Now take the meat, put it into a stewpan, and cover it with stock; let it
boil gently for an hour, or rather more, if not quite tender, and set it
on one side. Melt the butter in another stewpan, and add the ham, cut
small, with the herbs, parsley, onions, shalots, mushrooms, and nearly a
pint of stock; let these simmer slowly, for 2 hours, and then dredge in as
much flour as will dry up the butter. Fill up with the remainder of the
stock, add the wine, let it stew gently for 10 minutes, rub it through a
sieve, and put it to the calf’s head; season with cayenne, and, if
required, a little salt; add the juice of the orange and lemon; and when
liked, 1/4 teaspoonful of pounded mace, and the sugar. Put in the
forcemeat balls, simmer 5 minutes, and serve very hot.
_Time._——4-1/2 hours. Seasonable in winter. Sufficient for 10 persons.
⁂ The bones of the head should be well stewed in the liquor it was first
boiled in, and will make good white stock, flavoured with vegetables.
=Soup, Ox-tail.= A very inexpensive and nutritious soup may be made of
ox-tails, but it will be insipid without the addition of a little ham,
knuckle of bacon, or a pound or two of other meat.
Wash and soak 3 tails, pour on them a gallon of cold water, let them be
brought gradually to boil, throw in 1-1/2 oz. of salt, and clear off the
scum carefully as soon as it forms upon the surface; when it ceases to
rise, add four moderate-sized carrots, from 2 to 4 onions, according to
the taste, a large faggot of savoury herbs, a head of celery, a couple of
turnips, 6 or 8 cloves, and 1/2 a teaspoonful of peppercorns. Stew these
gently from 3 to 3-1/2 hours, if the tails be very large; lift them out,
strain the liquor, and skim off all the fat; divide the tails into joints,
and put them into a couple of quarts or rather more of the stock; stir in
when these begin to boil, a thickening of arrow-root or rice flour, mixed
with as much cayenne and salt as may be required to flavour the soup well,
and serve it very hot.
INGREDIENTS.——Ox tails, 3; water, 1 gall.; salt 1-1/2 oz.; carrots, 4;
onions, 2 to 4; turnips, 2; celery, 1 head; cloves, 8; peppercorns, 1/2
teaspoonful; faggot of savoury herbs; 3 to 3-1/2 hours. For a richer soup,
5 to 6 hours.
=Soup, Ordinary Pea.= Wash well a quart of good split peas, and float off
such as remain on the surface of the water; soak them for one night, and
boil them with a bit of soda the size of a filbert, in just sufficient
water to allow them to break to a mash. Put them into from 3 to 4 quarts
of good beef broth, and stew them in it gently for an hour; then work the
whole through a sieve, heat afresh as much as may be required for table,
season it with salt, or cayenne, or common pepper, clear it perfectly from
scum, and send it to table with fried or toasted bread. Celery sliced and
stewed in it will be found a great improvement.
INGREDIENTS.——Peas, 1 quart; soaked one night, boiled in 2 quarts or
rather more of water, 2 to 2-1/2 hours. Beef broth, 3 to 4 quarts; 1 hour.
Salt and cayenne or pepper, as needed; 3 minutes.
=Soup, Portable.= _Syn._ GLAZE. From skin of beef, or other like part; the
soup being gently simmered until reduced to the consistence of a thin
syrup, and then poured into small upright jelly-pots, with covers, or,
upon flat dishes, to lie about 1/4 inch deep. The latter, when set, is
divided into pieces, which are dried. Used to make extemporaneous soup and
glazes. A similar article, prepared on the large scale, now generally
forms part of every ship’s stores.
=Soup, Potato.= Mash to a smooth paste, 3 lbs. of good mealy potatoes,
which have been steamed, or boiled very dry; mix with them, by degrees, 2
quarts of boiling broth, pass the soup through a strainer, set it again on
the fire, add pepper and salt, and let it boil for five minutes. Take off
entirely the black scum that will rise upon it, and serve it very hot,
with fried or toasted bread. Where the flavour is approved, 2 oz. of
onions minced and fried a light brown, may be added to the soup, and
stewed in it for 10 minutes before it is sent to the table.
INGREDIENTS.——Potatoes, 3 lbs.; broth, 2 quarts; 5 minutes. (With onions,
2 oz.) 10 minutes.
=Soup, Spanish Onion.= Peel two large Spanish onions and cut them into
rings; fry them with a little dripping in a stewpan. When the onions have
browned, add 2-1/2 pints of boiling water, and let them boil for two hours
and a half; add pepper and salt to flavour, and a little vinegar. Thicken
with oatmeal or bread crumbs (oatmeal is the more nourishing); let the
mixture boil for another half hour, and serve. A good cheap wholesome
soup.
=Soup, Turnip, Cheap.= Wash and wipe the turnips, pare and weigh them;
allow 1-1/2 lb. for every quart of soup, cut them in slices about 1/4 inch
thick. Melt 4 oz. of butter in a clean stewpan, and put in the turnips
before it begins to boil; stew them gently 3/4 hour, taking care that they
shall not brown, then have the proper quantity of soup ready boiling, pour
it on them and let them simmer in it for 3/4 hour. Pulp the whole through
a coarse sieve or soup strainer, put it again on the fire, keep it stirred
until it has boiled three or four minutes, take off the scum, add salt or
pepper if required, and serve it very hot.
INGREDIENTS.——Turnips, 3 lbs.; butter, 4 oz.; 3/4 hour. Soup, 2 quarts;
3/4 hour. Last time, 3 minutes.
=Soup, Vermicelli.= Drop very lightly and by degrees 6 oz. of vermicelli,
broken rather small, into 3 quarts of boiling bouillon, or clear gravy
soup; let it simmer for half an hour over a gentle fire, and stir it
often.
INGREDIENTS.——Bouillon or gravy soup, 3 quarts, vermicelli, 6 oz.; 30
minutes. Or soup, 3 quarts; vermicelli, 4 oz.; blanched in boiling water,
5 minutes; stewed in soup 10 to 15 minutes.
=SOUR′ING.= See MALT LIQUORS and WINES.
=SOY.= Genuine soy is a species of thick black sauce, imported from China.
_Prep._ Take of the seeds of _Soja hispida_ (white haricots or kidney
beans may be used for them), 1 gall.; boil them in water, q. s., until
soft, add of bruised wheat, 1 gall., and keep the mixture in a warm place
for 24 hours; then add of common salt, 1 gall.; water, 2 gall.; put the
whole into a stone jar, and bung it up loosely for two or three months,
shaking it very frequently during the whole time; lastly press out the
liquor and bottle it; the residuum may be treated afresh with water and
salt, for soy of an inferior quality.
_Obs._ The soy of the shops is, in nine cases out of ten, a spurious
article made in this country, by simply saturating molasses or treacle
with common salt. A better and a really wholesome imitation is made as
follows:——Malt syrup, 1 gall. (or, 13-1/2 lbs.); treacle, 5 lbs.; salt,
4-1/4 lbs.; mushroom juice, 1 quart; mix, with a gentle heat, and stir
until the union is complete; in a fortnight decant the clear portion.
=SPAN′ISH FLIES.= See CANTHARIDES.
=SPAR′ADRAP.= _Syn._ SPARADRAPUM, L. Originally a cerecloth; now applied
to spread plasters; as SPARADRAPUM COMMUNE, common strapping or adhesive
plaster; S. VESICATORIUM, blistering plaster or tissue, &c.
The following are in occasional demand by the pharmacist:——
=Sparadrap, Opium.= _Syn._ SPARADRAPUM OPII (M. Schœufelle.) _Prep._ On a
piece of black sarcenet of a close and strong texture, properly stretched;
spread with a brush, 3 layers of extract of opium, softened with water, to
the consistence of treacle, and mixed with a sixth part of powdered gum.
Keep the plaster dry.
=Sparadrap, Thapsian.= _Syn._ SPARADRAPUM THAPSIÆ. (P. Cod.) _Prep._
Yellow wax, 4-1/4 oz.; resin, 1-1/2 oz.; Burgundy pitch, 1-1/2 oz.; boiled
turpentine, 1-1/2 oz.; Swiss turpentine, 1/2 oz.; glycerin, 1/2 oz.;
honey, 1/2 oz.; resin of thapsia, 3/4 oz. Melt the first five substances
together and strain through linen. Keep them liquefied and add the
glycerin, the honey, and the resin. When well mixed, and of a proper
consistence, spread on strips of linen cloth.
=Sparadrap, Wax.= SPARADRAPUM CUM CERA, TOILE DE MAI. (P. Cod.) _Prep._
White wax, 8 oz.; (by wt.), oil of almonds, 4 oz.; (by wt.), Swiss
turpentine, 1 oz. Melt together and dip into it strips of linen cloth,
which are to be passed between wooden rollers, to remove the superfluous
plaster. Spread on paper it forms waxed paper.
=SPARTE′INE.= _Syn._ SPARTEINA, L. A volatile oily liquid, possessing
basic properties, obtained from _Spartium scoparium_, or broom. It is
highly poisonous, and resembles conine and nicotine in its general
properties.
=SPASMS.= _Syn._ CRAMP; SPASMUS, L. An involuntary contraction of the
muscles, generally of the extremities, accompanied with pain more or less
severe. Spasms are distinguished into clonic spasms or convulsions, in
which the contractions and relaxations are alternate, as in epilepsy; and
into tonic spasms, in which there is continued rigidity, as in locked-jaw.
That form which commonly attacks the muscles of the legs and feet,
especially after great exertion or exposure to cold, is commonly called
cramp. The best treatment for this is immediately to stand upright, and to
well rub the part with the hand. The application of strong stimulants, as
spirits of ammonia, or of anodynes, as opiate liniments, has been
recommended. When spasm or cramp occurs in the stomach, a teaspoonful of
sal volatile in water, or a teaspoonful of good brandy, may be swallowed
immediately. When cramp comes or during cold bathing, the limb should be
thrown out as suddenly and violently as possible, which will generally
remove it, care being also taken not to become flurried or frightened, as
presence of mind is very essential to personal safety on such an occasion.
A common cause of spasm is indigestion, and the use of acescent liquors;
these should, therefore, be avoided, and bitters and absorbents had
recourse to. See ANTISPASMODICS, and the names of the principal spasmodic
diseases.
=SPEAR′MINT.= See MINT.
=SPE′CIES.= (In pharmacy.) Mixtures of dried plants, or parts of plants,
in a divided state, which, for convenience, are kept mixed for use. The
dry ingredients of pills, conserves, electuaries, mixtures, &c., that do
not keep well when made up, or which are in little demand, may be
economically and conveniently preserved in this state. The word, thus
applied, is obsolete out of the pharmaceutical laboratory.
=Species, Anthelmin′tic.= _Syn._ SPECIES ANTHELMINTICÆ, L. The dried
flowering tops of tansy and wormwood, and the flowers of chamomile, equal
parts; mix, and keep them in a close vessel. (P. Cod.)
=Species, Aperitive.= See SPECIES, DIURETIC (_below_).
=Species, Aromat′ic.= _Syn._ AROMATIC POWDER; SPECIES AROMATICÆ, L.
_Prep._ (Ph. Bor.) Leaves of balm and curled-leaf mint (_Mentha crispa_),
of each 4 oz.; lavender flowers, 2 oz.; cloves, 1 oz.; dry them by a
gentle heat, and then powder them.
=Species, Astrin′gent.= _Syn._ SPECIES ASTRINGENTES, L. The roots of
bistort and tormentil, and bark of pomegranate, equal parts. (P. Cod.)
=Species, Bechicæ.= (P. Cod.) 1. Leaves of Canadian maidenhair, ground
ivy, hartstongue, speedwell, hyssop tops and poppy capsules, (freed from
seed), of each equal parts. Cut and mix. 2. Dried flowers of mallow,
catsfoot, coltsfoot and petals of red poppy, of each 1 oz. Mix. The
Fructûs Bechici are:——Dates (stored) 1 oz.; jujubes, 1 oz.; figs, 1 oz.;
raisins, 1 oz.
=Species, Bitter.= _Syn._ THREE BITTER HERBS; SPECIES AMARÆ, HERBÆ AMARÆ,
L. The leaves of germander, and dried tops of lesser centaury and
wormwood, equal parts. (P. Cod.)
=Species, Carminative.= _Syn._ SPECIES CARMINATIVE. (P. Cod.) _Prep._
Equal parts of aniseeds, caraway seeds, coriander seeds, and fennel seeds.
=Species, Capil′lary.= _Syn._ FIVE CAPILLARY HERBS; HERBÆ QUINQUE
CAPILLARES, L. Hartstongue, black maiden hair, white do., golden do., and
spleenwort, equal parts. (Ph. L. 1720.)
=Species, Cor′dial.= _Syn._ FOUR CORDIAL FLOWERS; SPECIES CORDIALES, L.
The flowers of borage, bugloss, roses, and violets, equal parts. (Ph. L.
1720.)
=Species for Decoction Woods.= _Syn._ SPECIES AD DECOCTUM LIQUORUM. (G.
Ph.) _Prep._ Rasped guaiacum wood, 4 oz.; cut burdock root, 2 oz.; ononis
root, 2 oz.; cut liquorice, 1 oz; cut sassafras, 1 oz. Mix,
=Species, Diuret′ic.= _Syn._ APERIENT ROOTS, APERITIVE SPECIES; SPECIES
DIURETICÆ, L. 1. (FIVE GREATER APERITIVE ROOTS——P. Cod., & Ph. E. 1744.)
The dried roots of asparagus, butcher’s broom, parsley, smallage, and
sweet fennel, equal parts.
2. (FIVE LESSER APERITIVE ROOTS.) Those of caper, dog-grass, eryngo,
madder, and restharrow.
=Species, Emol′lient.= _Syn._ SPECIES EMOLLIENTES, L. 1. (THREE EMOLLIENT
MEALS; FARINÆ EMOLLIENTES.) The meal of barley, linseed, and rye, equal
parts. (P. Cod.)
2. (FIVE EMOLLIENT HERBS; HERBÆ QUINQUE EMOLLIENTES.)——_a._ The dried
leaves of groundsel, common mallow, marshmallow, great mullein, and wall
pellitory, equal parts. (P. Cod.)
_b._ The leaves of mallow, marshmallow, French mercury, pellitory of the
wall, and violet. (Ph. E. 1744.)
=Species for Ene′mas.= _Syn._ HERBS FOR CLYSTERS; HERBÆ PRO ENEMATE, L.
Mallow leaves, 2 parts; chamomile flowers, 1 part.
=Species of the five Herbs.= _Syn._ SPECIES DIETÆ; QUINQUE HERBÆ. FIVE
CAPILLARY HERBS. (Ph. L. 1720.) _Prep._ Black and white maidenhair,
spleenwort, hartstongue, and golden maidenhair.
=Species for Fomenta′tions.= _Syn._ SPECIES PRO FOTU, HERBÆ PRO FOTU, L.
Leaves of southernwood, tops of sea-wormwood, and flowers of chamomile, of
each 2 parts; bay leaves, 1 part.
=Species, Hot.= 1. (FOUR GREATER HOT SEEDS.) The seeds of anise, caraway,
cumin, and fennel.
2. (FOUR LESSER HOT SEEDS.) The seeds of bishop’s weed, smallage, stone
parsley, and wild carrot.
=Species, Lax′ative.= _Syn._ ST GERMAIN LAXATIVE POWDER; SPECIES LAXANTES
ST GERMAIN, L. _Prep._ (Ph. Bor.) Senna leaves (exhausted with spirit), 4
oz.; elder flowers, 2-1/2 oz.; aniseed and fennel seed, of each 1-1/4 oz.;
reduce them to coarse powder, and, when dispensing, add of powdered cream
of tartar, 1 dr., to each 1-1/2 oz. of the mixture.
=Species, Narcotic.= _Syn._ FOUR NARCOTIC HERBS; SPECIES NARCOTICÆ, L.
Dried leaves of belladonna, black nightshade, henbane, and thorn-apple,
equal parts.
=Species, Purging.= _Syn._ SPECIES PURGANTES. THÉ DE SANTÉ. THÉ DE ST
GERMAIN. (P. Cod.) Senna, 12 dr.; elder flowers, 5 dr.; fennel seeds, 3
dr.; aniseed, 5 dr.; cream of tartar, 3 dr. Eighty grains in a cup of
boiling water for a dose, said to be very serviceable and largely used in
France for habitual constipation.
=Species, Pec′toral.= _Syn._ SPECIES BECHICÆ, SPECIES AD INFUSUM
PECTORALES, L, 1. Mallow root, 4 oz.; coltsfoot leaves, 2 oz.; liquorice
root, 1-1/2 oz.; aniseed, great mullein flowers and red-poppy flowers, of
each 1 oz.; orris root, 1/2 oz. (Ph. Bor.)
=Species, Refri′′gerant.=——1. (FOUR COLD SEEDS.) The seeds of cucumber,
gourd, melon, and water-melon.
2. (FOUR LESSER COLD SEEDS.) The seeds of endive, lettuce, purslane, and
succory.
=Species, Resol′vent.= _Syn._ FARINÆ RESOLVENTES, L. The meal of the seeds
of barley, bean, tare, and white lupin.
=Species, Vulnerary.= _Syn._ SPECIES VULNERARIÆ. THÉ SIUSSE. _Prep._
Leaves and tops of wormwood, betony, bugle, calamint, germander, hyssop,
ground ivy, millefoil, origanum, periwinkle, rosemary, self-heat, sage,
hartstongue, water-germander, thyme, speedwell, flower of Armea, flower of
catsfoot, flower of coltsfoot, of each equal parts. Cut and mixed.
=SPECIF′IC GRAVITY= is the comparative weights of equal bulks of different
substances, the assumed standard being 1 and sometimes 1000. This standard
is pure distilled water for liquids and solids, and atmospheric air for
gaseous bodies and vapours.[178] In England the sp. gr., unless when
otherwise expressed, is always taken at 60° Fahr.; but in France it is
taken at 32° Fahr. (0° C), or the temperature of melting ice. In the
‘British Pharmacopœia,’ whenever specific gravity is mentioned, the
substance spoken of is supposed to be of the temperature of 60° Fahr. In
most cases, however, it is sufficient merely to note the temperature, and
to apply a correction, depending on the known density of water, or air, at
the different degrees of the thermometric scale.
[Footnote 178: By many modern chemists _hydrogen_, the lightest substance
in nature, is taken as the standard for the specific gravity of gases and
vapours.]
To determine the specific gravity as a solid, we weigh it, first in the
air, and then in water. In the latter case it loses, of its weight, a
quantity precisely equal to the weight of its own bulk of water; and
hence, by comparing this weight with its total weight, we find its
specific gravity. The rule is——Divide the total weight by the loss of
weight in water; the quotient is the specific gravity.
The specific gravity of a substance lighter than water may be determined
by attaching it to some substance, as a piece of lead, the sp. gr., &c.,
of which is known. In this way, by deducting the loss in weight of the two
substances, when weighed in water, from the loss sustained by the lead
alone, when so weighed, we obtain a difference (_a_) which, added to the
weight of the substance taken in air (_b_), gives the respective
densities. From these the sp. gr. is found by the rule of three:——
(_a_ + _b_) : 1 :: _b_ : _sp. gr._
The specific gravities of substances soluble in water are taken in pure
oil of turpentine, rectified spirit, olive oil, or some other liquid, the
density of which is exactly known. Sometimes, for rough purposes, the
article is covered with a coating of mastic varnish. This last method
answers for mercurial pill.
The specific gravity of a substance in fragments, or in powder, may be
found by putting a portion (say 100 gr.) into a sp. gr. bottle, filling
the latter with distilled water, and then weighing it. The weight of water
which it is found to contain, deducted from 1000 (the weight of the bottle
when filled with distilled water), gives a difference (_a_) which bears
the same relation to the sp. gr. of water (1·000) as the weight of the
powder (_b_) put into the bottle does to the required sp. gr. Or——
_a_ : 1·000 :: _b_ : _sp. gr._
The specific gravity of alloys and mixtures, when no condensation has
occurred, is equal to the sum of the weights divided by the sum of the
volumes, compared to water reckoned as unity; and is not merely the
arithmetical mean between the two numbers denoting the two sp. gr., as is
frequently taught. See BEADS (Lovi’s), HYDROMETER, MIXTURES (Arithmetic
of), &c. For the mode of determining the specific gravity of gases, the
reader is referred to the works on chemistry of Miller and Fownes.
The specific gravity of a liquid is found by weighing it in a sp. gr.
bottle, glass flask, or other vessel of known capacity, and dividing that
weight by the weight of the same bulk of water; the quotient is, as
before, the specific gravity. A bottle of the capacity of 1000
water-grains (specific gravity bottle) gives the density of a liquid at
once, by simply filling it to the given mark, and then accurately weighing
it.
We reprint from the ‘Journal of the Chemical Society’[179] a new method of
determining the specific gravity of liquids, which is said by Dr H.
Sprengel, the chemist who devised it, to be both expeditious and accurate.
Dr Sprengel says:
[Footnote 179: (2) xi, 577.]
[Illustration: FIG. 1.]
“The form of my instrument, as shown in the accompanying fig. 1, is that
of an elongated U-tube, the open ends of which terminate in two capillary
tubes, which are bent at right angles in opposite directions. The size and
weight of this instrument should be adapted to the size and capability of
the balance in which it is to be weighed. As our usual balances indicate
1/10 milligram when loaded with 50 grams, the U-tube, when charged with
the liquid, should not be heavier than 1000 gr.=(64·799 grams).
The instrument which served for my determinations, mentioned below, had a
length of 17·7 cm. (7 inches), and was made of a glass tube, the outer
diameter of which was 11 mm. (7/16 of an inch). It need hardly be
mentioned that the U-shape is adopted for the sake of presenting a large
surface, and so rendering the instrument sensitive to changes of
temperature. The point, however, I wish to notice more particularly (for
reasons explained below) is the different calibre of the two capillary
tubes. The shorter one is a good deal narrower (at least towards the end)
than the longer one, the inner diameter of which is about 1/2 mm. The
horizontal part of this wider tube is marked near the bend with a delicate
line (_b_). This line, and the extremity of the opposite capillary tube
(_a_), are the marks which limit the volume of the liquid to be laid.
The filling of the instrument is easily effected by suction, provided that
the little bulb apparatus (as represented in fig. 2) has previously been
attached to the _narrow_ capillary tube by means of a perforated stopper,
_i. e._ a bit of an india-rubber tube tightly fitting the conical tubules
of the bulb. On dipping the wider and longer capillary tube into a liquid,
suction applied to the open end of the india-rubber tube will produce a
partial vacuum in the apparatus, causing the liquid to enter the U-tube.
As the partial vacuum maintains itself for some time (on account of the
bulb, which acts as an air-chamber), it is not necessary to continue the
suction if the end of the india-rubber tube be timely closed by
compression between the fingers. When bulb and U-tube have about equal
capacity, it is hardly necessary during the filling to repeat the
exhaustion more than once.
Without such a bulb the filling of the U-tube through these fine capillary
tubes is found somewhat tiresome; the emptying the U-tube is effected by
reversing the action, and so compressing the air. After the U-tube has
been filled, it is detached from the bulb, placed in water of the standard
temperature almost up to the bends of the capillary tubes, left there
until it has assumed this temperature, and after a careful adjustment of
the volume, is taken out, dried, and weighed.
Particular care must be taken to ensure the correctness of the standard
temperature, for a mistake of 0·1° causes the weight of 10 c.c. of water
to be estimated either too high or too low by 0·14 milligram, giving rise
to an error in the fifth decimal, or making 100,000 parts 100001·4 parts.
These determinations have been made in Dupré’s apparatus, which, when
furnished with a sensitive thermometer, allows the fluctuations of
temperature to be fixed within the limits of 0·01°. If many determinations
had to be made, I should avail myself of Scheibler’s (‘Zeitschrift für
Analytische Chemie,’ vol. vii, p. 88, 1868) electro-magnetic regulator for
maintaining a constant temperature.
A peculiar feature of my instrument is the ease and precision with which
the measurement of the liquid can be adjusted at the moment it has taken
the standard temperature; for it will be found that the liquid expands and
contracts only in the wider capillary tube, viz. in the direction of the
least resistance. The narrow capillary tube remains always completely
filled. Supposing the liquid reaches beyond the mark _b_, it may be
reduced through capillary force by touching the point _a_ with a little
roll of filtering paper. Supposing, however, that in so doing too much
liquid is abstracted, capillary force will redress the fault if point _a_
be touched with a drop of the liquid under examination; for this gentle
force acts instantly through the whole mass of the liquid, causing it to
move forward again to or beyond the mark.
As the instrument itself possesses the properties of a delicate
thermometer, the time when it has reached the standard temperature of the
bath may be learned from the stability of the thread of liquid inside the
wider tube. The length of this thread remains constant after the lapse of
about _five minutes_.
In wiping the instrument (after its removal from the bath) care should be
taken not to touch point _a_, as capillarity might extract some of the
liquid; otherwise the handling of the liquid requires no especial
precaution.
The capillary tubes need not be closed for the purpose of arresting
evaporation, at least that of water. I have learned from the mean of
several determinations that the error arising from this source amounts in
one hour to 1/20 of a milligram.
In cases where the temperature of the balance-room is high, and the
expansion coefficient of the liquid to be examined is considerable, it may
be found necessary to put a small cap (bead-shaped and open at both ends)
over the extremity of the _wider_ capillary tube, for the purpose of
retaining the liquid, which during the time of weighing might otherwise be
lost, owing to its expansion. When a cap is used the _wider_ capillary
tube need not be longer than the narrow one.[180]
[Footnote 180: This instrument is manufactured by E. Cetti & Co., 11,
Brooke Street, Holborn, London.]
The ‘Compte Rendus’[181] describes a new specific gravity apparatus, the
invention of M. Pisani. The apparatus in question consists of a glass
vessel about 5 c.c. capacity, closed with a perforated stopper like an
ordinary specific gravity bottle. To the side of the vessel is joined a
tube, coming off at an angle of about 45°, about 25 cm. long, and 4 mm.
internal diameter, and graduated at 50ths of a c.c. The vessel is filled
with water, the level of which is read off in the tube held vertically,
the finger being held over the hole in the stopper; 2 or 3 grams of a
mineral are then placed in the flask, the stopper is replaced, care being
taken to lose no water, and the level is again read off in the graduated
tube, held vertically as before. The difference in the two readings gives
the volume of the mineral taken.
[Footnote 181: lxxxvi, 350-352 (‘Journ. Chem. Soc.’)]
[Illustration]
=SPEC′TACLES.= See EYE, VISION, &c.
=SPEC′TROSCOPE.= An instrument devised for examining the spectra of
flames. (See _below_.)
=SPEC′TRUM ANAL′YSIS.= See ANALYSIS, SPECTRUM.
=SPEC′ULUM MET′AL.= _Prep._ 1. Take of copper, 64 parts; pure tin, 69
parts; melt them separately under a little black flux; next incorporate
them thoroughly by stirring with a wooden spatula, and run the metal into
the moulds, so that the face of the intended mirror may be downwards;
lastly, allow the whole to cool very slowly.
2. Pure copper, 2 parts; pure tin, 1 part. Used to make the mirrors of
reflecting telescopes. The addition of a little metallic arsenic renders
it whiter.
=SPEL′TER.= See ZINC.
=SPERMACE′TI.= _Syn._ CETACEUM (B. P., Ph. L., E., & D.), L. A concretion
prepared from the oily matter of the head of the _Physeter
macrocephalus_, or spermaceti whale. It is demulcent and emollient;
chiefly used in ointments and cerates.
=SPHEROID′AL STATE.= It is found that water, or any other volatile liquid,
thrown on a metallic plate heated to dull redness, is not resolved into
vapour, but, assuming a somewhat globular form, remains intact, until the
temperature becomes sufficiently lowered to allow of contact between the
liquid and the heated surface. It is then immediately volatilised. M.
Boutigny, who fully investigated this subject, has also shown that the
same thing happens when a solid body containing water is substituted for
the liquid in the above and similar experiments. Thus, the finger or hand,
under certain restrictions, may be thrust, with perfect impunity, into a
stream of molten metal, and ice may be produced by throwing water into a
red-hot crucible. This last experiment, as performed by MM. Boutigny and
Prevostaye, is essentially as follows:——A thick platinum crucible, of the
capacity of 1 fl. oz., is heated to redness over a powerful spirit lamp,
and some liquid anhydrous sulphurous acid (a very volatile substance)
poured into it by means of a pipette; the acid assumes a spheroidal form,
and does not evaporate; a few drops of water are now introduced into the
sulphurous acid in the same way; the diluted and slightly cooled acid
instantly flashes off in vapour, and, robbing the water of its caloric,
leaves the latter in a frozen state; and, if the operator seizes the right
moment, a solid lump of ice may be thrown out of the red-hot crucible.
By substituting for anhydrous sulphurous acid a mixture of solid carbonic
anhydride and ether, and for water a few grains of quicksilver, this
latter may be reduced to the solid condition, and may be turned out of the
red-hot crucible in the form of a small frozen mass.
The spheroidal condition of “liquids is a complicated result of at least
four distinct causes. Of these the most influential is the repulsive force
which heat exerts between objects which are closely approximated towards
each other. When the temperature reaches a certain point actual repulsion
between the particles ensues.
“Besides this repulsive action occasioned by heat, the other causes which
may be mentioned as tending to produce the assumption of the spheroidal
condition by the liquid are these:——
“1. The temperature of the plate is so high that it immediately converts
any liquid that touches it into vapour, upon which the spheroid rests as
on a cushion.
“2. This vapour is a bad conductor of heat, and prevents the rapid
conduction of heat from the metal to the globule.
“3. The evaporation from the entire surface of the liquid carries off the
heat as it arrives, and assists in keeping the temperature below the
points of ebullition. The drop assumes the spheroidal form as a necessary
consequence of the action of cohesion among the particles of the liquid,
and the simultaneous action of gravity on the mass.”[182]
Boutigny found that, when a liquid in a state of ebullition was brought
into contact with a surface heated to such a degree as to cause the liquid
to assume the spheroidal state, its temperature immediately fell 3° or 4°
C. below the boiling point.
All liquids are capable of assuming the spheroidal condition; but, as the
temperature necessary for this purpose, varies with the boiling point of
each liquid (the lower the boiling point the lower the temperature
necessary, and _vice versâ_), it follows that the conducting surface
requires to be differently heated for each liquid. The exact temperature
to which the plate should be heated to produce the spheroidal condition in
any liquid, depends partly upon the conducting power of the plate, and
partly upon the latent heat of the vapour; the less this is, the more
nearly the temperature of the plate approximates to the boiling point of
the liquid.
Boutigny believed that the temperature of each liquid, when in the
spheroid condition, was as invariable as that of its boiling point; but
Boutan has demonstrated that this is a not quite accurate statement, since
the temperature of the same liquids, when assuming the spheroidal form, is
liable to slight divergence.
The following table, showing the lowest temperature of the plate and the
temperature of the spheroid for certain liquids, is given by Boutigny:——
+-----------------------+-----------------------+--------------------------+
| | Temperature of Plate. | Temperature of Spheroid. |
| +-----------+-----------+-------------+------------+
| Liquid employed. | °F. | °C. | °F. | °C. |
+-----------------------+-----------+-----------+-------------+------------+
| Water | 340 | 171 | 205·7 | 96·4 |
| Alcohol | 273 | 134 | 167·9 | 75·5 |
| Ether | 142 | 61 | 93·6 | 34·2 |
| Sulphurous anhydride | ... | ... | 13·1 | 10·5 |
+-----------------------+-----------+-----------+-------------+------------+
Solids may also be made to assume the spheroidal condition, as when, for
instance, some crystals of iodine are thrown upon a red-hot platinum disc,
or into a platinum crucible similarly heated.
[Footnote 182: Miller.]
The nature of the plate or crucible employed appears to be immaterial,
provided it is a good conductor. Platinum, silver, copper, and iron answer
equally well; indeed, Tomlinson has shown that one liquid may even be made
to assume the spheroidal state, on the surface of another, as when water,
alcohol, and ether are placed upon hot oil. If the experiment be conducted
with water it must be carefully managed, since, if the water be allowed to
sink in the oil, it soon becomes converted into steam, with the result of
scattering about the hot oil to the danger of the operator.
Boutigny has advanced the opinion that the property of water to assume the
spheroidal state under the conditions we have specified will account for
certain cases of explosion in steam-boilers. Thus we can imagine a boiler,
which has run dry of water, to have become intensely overheated. Under
these circumstances, when fresh water was admitted it would at first
assume the spheroidal state; and as more cold water flowed into it, the
boiler would become thereby reduced in temperature until it reached the
point at which its conversion into steam would take place; the sudden
generation, large volume, and elastic force of which would lead to the
rupture of the boiler, accompanied with explosive violence.
=SPICE.= A general name for vegetable substances possessing aromatic and
pungent properties, and employed for seasoning or flavouring food.
=Spice, Horse.= _Syn._ COW SPICE; SPECIES EQUINUS, L. _Prep._ 1. Aniseed,
allspice, cumin seed, ginger, liquorice, and turmeric, equal parts.
2. Turmeric and cumin seed, of each 5 lbs.; ginger, 2-1/2 lbs. Used by
farriers.
=Spice, Kit′chen.= _Syn._ MIXED SPICE, KITCHEN PEPPER, &c. _Prep._ From
black pepper, 2 lbs.; ginger, 1 lb.; cinnamon, allspice, and nutmegs, of
each 8 oz.; cloves, 1 oz.; dry salt, 6 lbs.; well ground together. Useful
to flavour gravies, soup, &c.
=Spice, Mixed.= As the last, omitting half the salt.
=Spice, Pease.= See POWDER.
=Spice, Ragout.= _Prep._ From dry salt, 1 lb.; flour of mustard, black
pepper, and grated lemon peel, of each 1/2 lb.; cayenne pepper, 2 oz.;
allspice, and ginger, of each 1 oz.; nutmeg, 1/2 oz.; all separately
powdered.
=Spice, Sausage (French).= _Syn._ EPICE FINES, Fr. _Prep._ From black
pepper, 5 lbs.; ginger, 2-1/2 lbs.; cloves and nutmegs, of each 1 lb.;
aniseed and coriander seeds, of each 1/2 lb.; powder and mix them.
=Spice, Sa′′voury.= _Prep._ 1. (Kidder’s.) From cloves, mace, nutmegs,
pepper, and salt, equal parts. Used by cooks.
2. (Dr Kitchener’s.) See SPICE, RAGOUT (_above_).
=Spice, Soup.= _Syn._ KITCHENER’S SOUP-HERB POWDER, KITCHENER’S VEGETABLE
RELISH, &c. _Prep._ From parsley, lemon thyme, sweet marjoram, and winter
savoury, of each, dried, 2 oz.; sweet bazil and yellow peel of lemon, of
each, dried, 1 oz.; mix, and powder.
=Spice, Sweet (Kidder’s).= _Prep._ From cinnamon, cloves, mace, nutmegs,
and sugar, equal parts. Used in pastry.
=SPIGE′LIA.= _Syn._ CAROLINA PINK ROOT; SPIGELIA (Ph. E.), L. The root of
_Spigelia Marilandica_, or worm grass. It is purgative, narcotic, and
vermifuge.——_Dose_, 10 to 40 gr., in powder or infusion, night and
morning, until the worms are expelled. Rhubarb or calomel is commonly
added to it.
=SPIRIT.= _Syn._ SPIRITUS, L. Under this term are included all the
inflammable and intoxicating liquors obtained by distillation, and used as
beverages, as BRANDY, GIN, RUM, &c., each of which is noticed in its
alphabetical order. Spirit may also be obtained by fermentation and
distillation from all vegetable juices or solutions that contain sugar.
The spirit used in pharmacy and chemistry is distinguished by names which
have reference to its richness in alcohol. (See TABLES.)
Spirituous liquors, like all other fluids at common temperatures, expand
when they are heated, and diminish in volume when they are cooled. It is
found that 1000 galls. of proof spirit, measured at the temperature of 50°
Fahr., will, if re-measured at 59°, be found to have increased in bulk to
full 1004-1/4 galls.; whilst 1000 galls. of the same spirit, measured at
77° Fahr., will be only equal to 991-1/4 galls. at 59°. These changes are
still more marked at higher strengths, and at extreme temperatures, and,
from not being recognisable by the hydrometer, often lead to serious
losses in trade, and to serious fluctuations in ‘stock,’ which, to those
unaware of the action of temperature, are perfectly unaccountable. A
gallon of proof spirit only weighs 9-1/5 lbs. at 60° Fahr. At a higher
temperature it will weigh less——at a lower one more; but as this weight
constitutes the standard gallon at the temperature the proof is calculated
for, it is manifest that any variations from it must result in loss either
to the buyer or seller. Hence the equity of buying and selling liquors by
weight instead of by measure. The stock-keeper in every wholesale house
should be aware of this fact, and on ‘taking stock’ should as regularly
enter the temperature of his liquors in his stock-book as he does the
‘dip’ or ‘wet inches.’ See ALCOHOL, ALCOHOLOMETRY, SPECIFIC GRAVITY,
SPIRITS (Medicinal), SPIRITS (Perfumed), &c.
=Spirit of Acetic Ether.= _Syn._ SPIRITUS ÆTHERIS ACETICI. (Prus. Ph.)
_Prep._ Acetic ether, 1 oz.; rectified spirit, 3 oz.
=Spirit, Alexiterius.= _Syn._ SPIRITUS ALEXITERIUS, AQUA ALEXITERIA
SPIRITUOSA. (Ph. L. 1746). _Prep._ Mint, 1/2 lb.; Angelica root, 4 oz.;
tops of sea wormwood, 4 oz.; proof spirit, 1 gall. (old wine measure);
water, a sufficient quantity. Distil 1 gall.
=Spirit, Amy′lic.= See FUSEL OIL.
=Spirit of Angelica.= _Syn._ SPIRITUS ANGELICÆ. _Prep._ Sliced angelica
root, 2 oz.; sliced valerian, 1/2 oz.; bruised juniper berries, 1/2 oz.
Put into a retort, and pour on 9 oz. of rectified spirit by weight, and
15-1/2 oz. of water, and macerate for 24 hours; then draw out 12-1/2 oz.
(by weight), in which dissolve 1/4 oz. of camphor.
=Spirit of Ants.= SPIRITUS FORMICARUM. (Ph. G.) _Prep._ Ants freshly
collected, and bruised, 2 lbs.; spirit of wine (at ·830), 3 lbs.; water, 3
lbs. Macerate for 2 days. Distil 4 lbs.——_Dose_, 20 to 60 drops, also used
outwardly.
I. TABLE _of the Pharmacopœial Spirits_.
Sp. gr.
_Alcohol_, Ph. B. (absolute) 0·795 { nearly
” Ph. E. 0·796 { pure
{ Alcohol.
” Ph. D. 1826 0·810 or 70% o. p.
” Ph. L. 1836 0·815 ” 68% ”
_Stronger Spirit_ (Spiritus Fortior), } 0·818 ” 66% ”
Ph. D. }
[183]_Rectified Spirit_ (Spirit of Wine);} 0·838 ” 56% ”
(Spiritus Rectificatus), B. P. }
_Rectified Spirit_ Ph. D. 0·840 or 54-3/4% o. p.
_Proof Spirit_ (Spiritus Tenuior), } 0·920 ” ——
Ph. B. }
_Alcohol_ (absolu), P. Cod. 0·797 ” ——
” (at 40°) ” 0·810 ” 70% ”
” (du commerce), P. Cod. 0·863 ” 41% ”
” (faible) ” 0·923 ” 2-1/2% u. p.
[Footnote 183: “This spirit can be reduced to the standard of the weaker
(or proof) spirit, by adding, to every 5 pints of it, 3 pints of distilled
water, at 62° Fahr.” (Ph. L.)]
II. TABLE _of the Principal Spirituous Liquors sold
in England, with their usual Strengths, &c._
KEY:
Headings:
A. Denomination.
B. Revenue Mark.
C. Import Strength.
D. Legal Limits of Strength.
E. Usual Selling Strength.
F. By _Permit_.
G. Contains Alcohol of 0·825.
H. Contains absolute Alcohol.
I. Specific gravity at 60% Fahr.
A. Denominations:
1. Gin (_strongest_)[184]
2. Do. (_best ordinary_)[184]
3. Do. (_cordial_)[185]
4. Do.[185]
5. Peppermint[186]
6. Do.[186]
7. Cloves[186]
8. Bitters[186]
9. Raspberry[186]
10. Noyau[186]
11. Cinnamon[186]
12. Tent[186]
13. Aniseed[186]
14. Caraway[186]
15. Loveage[186]
16. Usquebaugh[186]
17. Orange Cordial[186]
18. Citron[186]
19. Rum
20. Rum Shrub[186]
21. Do.[186]
22. French Brandy
23. Spirit of Wine[187]
24. Malt, grain, or molasses spirit (_sent out by British distillers_)
25. Hollands
26. Whiskey (_Irish_)
27. Do. (_Scotch_)
[Footnote 184: Frequently retailed at 25 to 35 u. p.]
[Footnote 185: Though ‘permitted’ at 22 to 24, are generally from 25 to 35
u. p., or even weaker.]
[Footnote 186: These, though ‘permitted’ at 60 or 64 u. p., are generally
75 or 80 u. p.]
[Footnote 187: Usual strength 54 to 60 o. p.]
+------+----------+-----------+-------------+----------------------------------+
| | | | | E. |
| | | | +--------+------+-----+------------+
| A. | B. | C. | D. | F. | G. | H. | I. |
+------+----------+-----------+-------------+--------+------+-----+------------+
| | | | | | | | |
| 1. |X(17 u.p.)| ..... |Not stronger |17 u.p. |..... | 40% | 0·9395 |
| | | |than 25 o.p. | | | | |
| 2. |X(22 u.p.)| ..... | do. |22 u. p.|..... |37·4%| 0·9445 |
| 3. |X(22 u.p.)| ..... | do. |22 u. p.|..... | do. |[188]0· |
| 4. |X(24 u.p.)| ..... | do. |24 u. p.|..... |36·5%|[188]0· |
| 5. |X mint. | ..... | do. |60 u. p.|..... | 21% |[188]0· |
| 6. | do. | ..... | do. |64 u. p.|..... | 18% |[188]0· |
| 7. }| | | | | | | |
| 8. }| | | | | | | |
| 9. }| | | | | | | |
| 10. }| | | | | | | |
| 11. }| | | | | | | |
| 12. }|X(64 u.p.)| ..... | do. |64 u. p.|..... | do. |[188]1·065 |
| 13. }| | | | | | | to |
| 14. }| | | | | | | 1·080 |
| 15. }| | | | | | | |
| 16. }| | | | | | | |
| 17. }| | | | | | | |
| 18. }| | | | | | | |
| | | | | | | | |
| 19. | R. | About | No limit. |11 u. p.|..... | 43% | 0·9329 |
| | |10 o.p. to | | | | | to |
| | | 43 o.p. | | | | | 0·8597 |
| 20. | R. Sh. | ..... | do. |64 u. p.|..... | 18% |[188]0· |
| 21. | do. | ..... | do. |60 u. p.|..... | 21% |[188]0· |
| | | | | | | | |
| 22. | F. | About | do. |10 u. p.|..... | 44% | 0·9318 |
| | |5 o.p. to 8| | | | | |
| | |or 10 u.p. | | | | | |
| 23. | S. W. | ...... |Not less than|54 to 64|..... |.....| 0·8415 |
| | | | 43 o.p. | o.p. | | | to |
| | | | | | | | 0·8221 |
| 24. | P. S. | ...... |Not stronger | ..... |..... |.....| 0·8669 to|
| | | |than 25 o.p. | | | | 0·9318 |
| | | | | | | | |
| 25. | Geneva. | ...... | No limit. | ..... |51·60%|40·5%| 0·9358 |
| | | | | | | | |
| 26. | P. S. | ...... } |Not stronger |{..... | 54% | 50% | |
| 27. | P. S. | ...... } |than 25 o.p. |{..... |54·3% |50·2%| |
+------+----------+-----------+-------------+--------+------+-----+------------+
[Footnote 188: The specific gravity is no guide when sugar is present, as
in compounds.]
=Spirit, Blue.= _Syn._ SPIRITUS CŒRULEUS. (Ham. Ph.) _Prep._ Wormwood,
scordium, savin, lavender flowers, of each 2-1/2 oz.; proof spirit, 5
pints; distil 2-1/2 pints, and add 6 dr. of verdigris and water of
ammonia, 9 oz. For outward use.
=Spirit of Bryony (Compound).= _Syn._ SPIRITUS BRYONÆ COMPOSITUS. (Ph. E.
1744.) _Prep._ Bryony, 1/2 lb.; valerian, 2 oz.; pennyroyal, 3 oz.; rue, 3
oz.; mugwort feverfew flowers, savin tops, of each 4 dr.; orange peel, 1
oz.; loveage seeds, 1 oz.; brandy, 1 gall. Distil. Without the bryony this
preparation is known as _Aqua hysterica_.——_Dose_, 1 oz.
=Spirit of Cajeput.= _Syn._ SPIRITUS CAJEPUTI. (B. P.) _Prep._ Dissolve 1
fl. oz. of oil of cajeput in 39 fl. oz. of rectified spirit.
=Spirit of Cardamom.= _Syn._ SPIRITUS CARDAMOMI. (Ph. L. 1746.) _Prep._
Cardamom seed, 5 troy oz.; proof spirit, 1 gall.; water a sufficient
quantity. Distil 1 gall.
=Spirit of Chloroform.= _Syn._ SPIRITUS CHLOROFORMI. (B. P.) _Prep._
Dissolve 1 fl. oz. of chloroform in 19 fl. oz. of rectified spirit. Sp.
gr. ·871.
=Spirit of Cloves.= _Syn._ SPIRITUS CARYOPHYLLI. (P. Cod.) _Prep._ Cloves,
10 oz.; spirit (·864), 80 oz., by weight; draw over all the spirituous
part.
=Spirit of Coriander.= _Syn._ SPIRITUS CORIANDRI. (P. Cod.) _Prep._
Coriander seed, 1 oz.; spirit (·0864), by weight, 8 oz. Distil to dryness.
=Spirit, Dyer’s.= See TIN MORDANTS.
=Spirit, Febrifuge, of Clutton.= _Syn._ SPIRITUS FEBRIFUGUS CLUTTONI. See
SPIRIT OF HYDROCHLORIC ETHER. _Prep._ The original form is——oil of sulphur
by the bell, oil of vitriol and sea salt, of each 1 oz.; spirit of wine, 6
oz. Let them digest for a month, then distil to dryness.
=Spirit, Fioravanti.= _Syn._ SPIRITUS FIORAVANTI. (P. Cod.) _Prep._ Swiss
turpentine, 5 oz.; eleme, 1 oz.; resin of tacamahaca, 1 oz.; amber, 1 oz.;
liquid styrax, 1 oz.; galbanum, 1 oz.; myrrh, 1 oz.; aloes, 1/2 oz.; bay
berries, 1 oz.; galanga root, 1/2 oz.; ginger, 1/2 oz.; zedoary root, 1/2
oz.; cinnamon, 1/2 oz.; cloves, 1/2 oz.; nutmeg, 1/2 oz.; leaves of cretum
marum, 1/2 oz. Macerate 6 days and distil over a water bath till 35 oz.
come over.
=Spirit of Flower Sage.= _Syn._ SPIRITUS SALVIÆ. _Prep._ Flower sage, 1
lb.; rectified spirit, 3 lbs.; water, 1 lb. Distil 3 lbs.
=Spirit of French Wine.= _Syn._ SPIRITUS VINI GALLICI, BRANDY.
=Spirit of Lemon Peel.= _Syn._ SPIRITUS CITRI CORTICIS. With lemon peel as
spirit of orange peel.
=Spirit of Marjoram.= _Syn._ SPIRITUS MARJORAMÆ. _Prep._ Sweet marjoram, 1
lb.; rectified spirit, 3 lb.; water, 1 lb.; distil 3 lbs.
=Spirit of Mastic (Compound).= _Syn._ SPIRITUS MASTICHES COMPOSITUS.
_Prep._ Mastic, 1 oz.; myrrh, 1 oz.; olibanum, 1 oz.; rectified spirit, 1
pint. Distil.
=Spirit, Meth′ylated.= Spirit of wine to which one tenth of its volume of
wood naphtha (strength not less than 60° o. p.) has been added, the object
of such addition being that of rendering the mixture unpotable through its
offensive odour and taste. The purification of this mixed spirit, or the
separation of the two alcohols, though often attempted, has always proved
a failure. It might be supposed that, owing to the low boiling-point of
methylic alcohol, simple distillation would effect this; but experience
has shown that both spirits distil over simultaneously. This is, no doubt,
due to the difference of their vapour densities. Methylated spirit, being
sold duty free, can be employed by the chemical manufacturer as a solvent
in many processes for which, from its greater cost, duty-paid spirit would
be commercially inapplicable. But in the preparation of medicines,
containing spirit, as the vehicle or menstruum by which more active
substances are administered, the employment of methylated spirit is highly
improper. The Council of the Pharmaceutical Society obtained from the
Pharmacopœia Committee of the Medical Council, the decided opinion that
“the substitution of ‘methylated’ for ‘rectified’ spirit in any of the
processes of the Pharmacopœia should be strictly prohibited.”
The use of methylated spirit in the preparation of tinctures, sweet spirit
of nitre, common ether, or any medicine to be used internally, is now
prohibited by law.
=Spirit of Orange Peel.= _Syn._ SPIRITUS AURANTII. (P. Cod.) _Prep._ The
yellow part of fresh orange peel, 1 lb.; spirit of wine (·864), 6 lbs.;
macerate for 2 days, and distil by water bath to dryness.
=Spirit of Origanum.= _Syn._ SPIRITUS ORIGANI. _Prep._ Wild marjoram, 1
lb.; rectified spirit, 3 lbs.; water, 1 lb. Distil 3 lbs.
=Spirit of Para Cress.= _Syn._ SPIRITUS SPILANTHI. (Beral.) _Prep._
Bruised Para cress (_Spilanthes oleracea_), in flower, 1 part; spirit
(·863), 2 parts. Macerate 2 or 3 days, and distil 2 parts.
=Spirit, Proof.= See ALCOHOL.
=Spirit, Pyroace′tic.= _Syn._ ACETONE; SPIRITUS PYROACETICUS, L.; ACÉTONE,
ESPRIT PYROACETIQUE, Fr. An inflammable volatile liquid obtained with
carbonic acid and other products when the metallic acetates in an
anhydrous state are subjected to destructive distillation. The acetate of
lead is the most eligible salt for this purpose.
_Prep._ 1. Dried acetate of lead is carefully distilled in a large earthen
or coated-glass retort, by a heat gradually raised to redness, the
volatile products being passed through a condenser well supplied with cold
water. The distillation is continued until nothing but finely divided lead
(lead pyrophorus) remains in the retort. The receiver contains crude
acetone, which is to be saturated with carbonate of potassa, and
afterwards rectified in a water bath from chloride of calcium.
2. By passing the vapour of strong acetic acid through an iron tube heated
to dull redness, and condensing the acetone thus formed.
_Obs._ In both of the above processes carbonic acid and other permanent
gases are produced, consequently the receiver must not fit too closely to
the tube of the condenser.
_Prop._ Colourless, limpid, of peculiar odour, and very inflammable,
giving a brilliant flame, without smoke; boiling point 132° Fahr.; sp. gr.
·792. It dissolves resins and essential oils. See MESITILOL, MESITYL,
METACETONE, &c.
=Spirit, Pyroxyl′ic.= _Syn._ PYROLIGNEOUS SPIRIT, WOOD S., MEDICINAL
NAPHTHA, WOOD N., HYDRATED OXIDE OF METHYL; SPIRITUS PYROXYLICUS (Ph. D.),
L. A light volatile liquid, discovered by P. Taylor, in 1812, among the
limpid products of the distillation of dry wood. It has been shown by
Dumas and Peligot to be “really a second alcohol, forming an ether, and a
series of compounds (MYTAYL-SERIES) exactly corresponding with those of
vinous spirit, and, in some points, even more complete than the latter.”
_Prep._ Crude pyroligneous acid (which contains about 1% of the spirit) is
subjected to distillation, and the first or more volatile portion which
passes over is neutralised with hydrate of lime. After repose the clear
liquid is separated from the oil which floats on the surface, and from the
sediment at the bottom of the vessel; this, when redistilled, forms the
wood spirit of commerce. It may be strengthened in the same manner as
ordinary alcohol, by rectification, and ultimately rendered pure by
careful distillation from quicklime by the heat of a water bath. Berzelius
recommends the crude spirit to be agitated with a fatty oil, to remove
empyreumatic matter, and then to rectify it, first, from recently burnt
charcoal, and next with chloride of calcium.
_Prop., &c._ Pure pyroxylic spirit is a transparent colourless liquid,
having a penetrating ethereal smell, and a hot disagreeable taste; it is
very inflammable, burning with a pale blue flame. It is neutral to test
paper; mixes with water, alcohol, and ether, in all proportion; and boils
at 152° Fahr.; sp. gr. ·798 at 68° Fahr. (Regnault and Liebig.) Dr Ure
states the sp. gr. to be ·824 at 60°; the Dublin College makes it ·846.
That of the latter must therefore have contained a little water. It does
not dissolve india rubber and gutta percha, like mineral or true naphtha.
Pyroxylic spirit is distinguished from acetone or pyroacetic spirit by the
character of its flame, and by freely dissolving chloride of calcium,
which is quite insoluble in the latter. In a mixture of these two liquids
two distinct strata are formed when this substance, either in powder or
concentrated solution, is added.
Pyroxylic spirit is distinguished from vinous spirit by Nessler’s test
(which _see_), by its forming a solid crystalline salt (methylic oxalate)
when distilled with an oxalate and sulphuric acid, and by its lower
boiling point. The presence of alcohol, in a mixture of the two, is
readily detected by distilling the suspected sample with sulphuric acid.
The formation of common ether indicates ethylic alcohol, and from the
amount formed the proportion of alcohol may be determined.
_Uses, &c._ Chiefly to dissolve resins and volatile oils, especially
shell-lac, and as a substitute for alcohol in spirit lamps. As a medicine
it is anodyne and sedative; and has been beneficially employed by Drs
Christison, Hastings, and Neligan, to allay the harassing cough,
troublesome vomiting, and excessive expectoration, in phthisis and some
other affections.——_Dose_, 5 to 30 drops, thrice a day, in water.
=Spirit, Rai′sin.= _Prep._ From raisins fermented along with water, and
the wash distilled by a quick fire. Used to give a brandy flavour to malt
spirit. 1 gall. added to 150 gall. of plain spirit, along with some
colouring, and a little catechu, either with or without a little acetic
ether, makes a very decent “British brandy.”
=Spirit of Raspberries.= _Syn._ SPIRITUS RUBRI IDÆI. _Prep._ Raspberries,
3 lbs.; rectified spirit, 2 lbs.; distil 2 lbs.
=Spirit, Rec′tified.= See ALCOHOL, and Table I, under SPIRIT.
=Spirit of Salt†.= Hydrochloric acid.
=Spirit of Sassafras.= _Syn._ SPIRITUS SASSAFRAS. _Prep._ Sassafras, troy,
1 lb.; rectified spirit (·863), 8 lbs. Macerate 4 days, and distil nearly
to dryness.
=Spirit of Scurvy Grass.= _Syn._ SPIRITUS COCHLEARIA. (Ph. G.) _Prep._
Fresh leaves of flowering scurvy grass, 8 lbs.; rectified spirit, 3 lbs.;
water, 3 lbs. Distil 4 lbs.
=Spirit of Scurvy Grass (Compound).= _Syn._ SPIRITUS COCHLEARIÆ
COMPOSITUS. (P. Cod.) _Prep._ Fresh scurvy grass, 5 lbs.; spirit (·0864),
6 lbs.; horseradish, 10-1/2 oz. Distil 5 lbs.
=Spirit of Soot.= _Syn._ SPIRITUS FULIGINIS. An empyreumatic spirit was
formerly distilled from wood soot, in the same manner as hartshorn. An
alcoholic spirit is also made from 1 part of wood-soot, 5 of proof spirit,
15 of water. Distil 4 parts.
=Spirit of Soup-herbs.= As essence of soup-herbs, but substituting 1 quart
of brandy or proof spirit for the rectified spirit.
=Spirit of Sweet Flag Root.= _Syn._ SPIRITUS CALAMUS. (P. Cod.) _Prep._
Calamus, 1 lb., troy, spirit of wine (·863), 8 lbs.; macerate 4 days, and
distil nearly to dryness.
=Spirit of Thyme.= _Syn._ SPIRITUS THYME. From lime, as spirit of sage.
=Spirit of Turpentine, Ethereal.= _Syn._ SPIRITUS TEREBINTHINÆ ÆTHEREUS.
(Van Mons.) _Prep._ Spirit of nitric ether, with as much rectified oil of
turpentine as it will dissolve. Rectified oil of turpentine is also termed
“Ethereal Spirit of Turpentine.”
=Spirit of Wine.= See ALCOHOL, and Table I, under SPIRIT.
=Spirit of Wormwood (Compound).= _Syn._ SPIRITUS ABSINTHII COMPOSITUS VEL
AQUA. (Ph. L. 1720.) _Prep._ Dried wormwood, 1/2 lb.; cardamom seed, 1/2
oz.; coriander seed, 1-1/2 oz.; brandy, 1 gall. Distil.
=Spirit of Vanilla.= See ESSENCE OF VANILLA.
=SPIRITS (Medic′inal).= _Syn._ SPIRITUS MEDICINALES, L. The spirits of
pharmacy are either prepared by macerating the bruised seeds, flowers,
herbs, &c., in the spirit, for 2 or 3 days before distillation, and then
drawing it off by a gentle heat; or extemporaneously, by adding a proper
proportion of essential oil to pure spirit of the prescribed
strength.[189] This latter plan is very generally adopted in the Ph. D. In
the first method, when a naked fire is employed, a little water is put
into the still along with the spirit, to prevent empyreuma. These spirits
are principally employed as aromatics and stimulants, or as adjuvants in
draughts and mixtures.
[Footnote 189: In the British Pharmacopœia, for most distilled spirits is
substituted a solution of 1 part of volatile oil in 49 of rectified
spirit.——ED.]
The following are the principal medicinal spirits:——
=Spirit of Ammo′′nia.= _Syn._ SPIRITUS AMMONIÆ (Ph. E.). _Prep._ 1. (Ph.
E.) Take of quicklime, 12 oz.; shake it with water, 6-1/2 fl. oz.; add of
finely powdered chloride of ammonium, 3 oz.; and distil in a glass retort
furnished with a tube reaching nearly to the bottom of a bottle containing
rectified spirit, 2 pints, and kept well cooled. A sand heat is to be
employed, and the distillation continued as long as anything passes over.
The product has a sp. gr. about ·845, and should not effervesce with
acids. The alkali is here in the caustic state, and in this respect it
resembles the spirit of ammonia, Ph. U. S., and Dzond’s caustic spirit of
ammonia, Ph. Bor.
2. (Ph. L. 1836.) Chloride of ammonium, 10 oz.; carbonate of potassa, 16
oz.; rectified spirit and water, of each 3 pints; mix, and let 3 pints
distil.
3. (Ph. D. 1826.) Dissolve 3-1/2 oz. of carbonate of ammonia, in rectified
spirit, 3 wine pints.
_Obs._ The ammonia in the last two preparations exist in the carbonated
state. They are chiefly employed to make other preparations.
4. (ANISATED SPIRIT OF AMMONIA; LIQUOR AMMONIÆ ANISANUS, SPIRITUS A.
A.——Ph. Bor.) Rectified spirit, 12 oz.; oil of aniseed, 3 dr.; dissolve,
and add of caustic solution of ammonia (·960), 3 oz.
5. (AROMATIC SPIRIT OF AMMONIA, SPIRIT OF SAL VOLATILE; SPIRITUS AMMONIÆ
AROMATICUS——B. P., Ph. L., E., & D.)——_a._ (Ph. L.). Take of
hydrochlorate of ammonia, 6 oz.; carbonate of potassa, 10 oz.; cinnamon
and cloves, of each, bruised, 2-1/2 dr.; fresh lemon peel, 5 oz.;
rectified spirit and water, of each 2 quarts; mix, and distil 3 quarts.
Sp. gr. ·918.
_b._ (Ph. E.) Spirit of ammonia, 8 fl. oz.; oil of rosemary, 1-1/2 fl.
dr.; oil of lemon peel, 1 fl. dr.; mix.
_c._ (Ph. D.) Rectified spirit, 3 pints; oil of lemon, 1/2 fl. oz.; oil of
nutmeg, 2 fl. dr.; oil of cinnamon, 1/2 fl. dr.; dissolve and add of
stronger solution of ammonia, 6 fl. oz. Sp. gr, ·852.
_d._ (B. P.). Carbonate of ammonia, 8 oz.; strong solution of ammonia, 4
oz.; volatile oil of nutmeg, 4 dr.; oil of lemon, 6 dr.; rectified spirit,
6 pints; water, 3 pints; distil 7 pints.——_Dose_, 20 to 60 minims in
camphor water.
_Obs._ The ammonia exists in the state of neutral carbonate in the product
of the _a_ formula, but in the caustic state in those of the
others.——_Dose_, 1/2 to 1 fl. dr., in water or, any bland liquid; as a
diffusible stimulant and antacid, in debility, low spirits, dyspepsia,
heartburn, flatulent colic, hysteria, &c. The spirit of sal volatile of
the shops is generally a spurious compound of little more than half the
above strength.
6. (FETID SPIRIT OF AMMONIA; SPIRITUS AMMONIÆ FŒTIDUS——B. P., Ph. L., E.,
& D.), L.——_a._ (Ph. E.) Hydrochlorate of ammonia, 10 oz.; carbonate of
potassa, 16 oz.; assafœtida, 5 oz.; rectified spirit and water, of each 3
pints; mix well, then slowly distil 3 pints. Sp. gr. ·861.
_b._ (Ph. E.) Spirit of ammonia, 10-1/2 fl. oz.; assafœtida (broken
small), 1/2 oz.; digest for 12 hours, then distil 10-1/2 fl. oz., by the
heat of a vapour (water) bath.
_c._ (Ph. D.) Assafœtida, 1-1/2 oz.; rectified spirit, 1-1/2 pint; digest
for 24 hours, then distil off the whole of the spirit, and mix the product
with stronger solution of ammonia, 3 fl. oz. Sp. gr. ·849.
_d._ (B. P.) Strong solution of ammonia, 2; assafœtida, in small pieces,
1-1/2; rectified spirit, sufficient; macerate the assafœtida in 15 of the
spirit for 24 hours, distil, add the distillate to the ammonia, and make
up with spirit to 20.——_Dose_, 1/2 to 1 dr.
_Obs._ The dose, &c., are the same as those of the last, but it is
preferred for hysterical and spasmodic affections.
=Spirit, Amyl′ic.= _Syn._ Alcohol amylicum (Ph. D.), L. See FUSEL OIL.
=Spirit of An′iseed.= _Syn._ SPIRITUS ANISI (Ph. D.), L. _Prep._ 1. (Ph.
L.) Oil of aniseed, 3 fl. dr.; proof spirit, 1 gall.; dissolve.
Carminative.——_Dose_, 1/2 fl. dr. to 4 fl. dr.
2. (ESSENTIA ANISI——Ph. D.) Oil of aniseed, 1 fl. oz.; rectified spirit, 9
fl. oz.; mix with agitation. Chiefly used to make aniseed water.
3. (COMPOUND SPIRIT OF ANISEED; SPIRITUS ANISI COMPOSITUS——Ph. D. 1826.)
Aniseed and angelica seed, of each 1/2 lb.; proof spirit, 1 gall.; water,
q. s.; distil 1 gallon. When coloured with saffron, or sap green, it
closely resembles the Irish usquebaugh. (Montgomery.)——_Dose_, 1 to 4 fl.
dr.
=Spirit, Arquebusade′.= See VULNERARY SPIRIT (_below_).
=Spirit of Balm (Compound).= _Syn._ BALM WATER, CARMELITE W.; AQUA MELISSÆ
COMPOSITA, SPIRITUS M. COMPOSITUS, L.; EAU DES CARMES, EAU DE MELISSE DES
CARMES, Fr. _Prep._ 1. (P. Cod.) Fresh flowering tops of balm, 24 oz.;
fresh lemon peel, 4 oz.; cinnamon, cloves, and nutmegs, of each 2 oz.;
coriander seed and dried angelica root, of each 1 oz.; rectified spirit, 8
lbs.; macerate for 8 days and distil in a water bath to dryness. The
spirit is much esteemed in France as a stomachic, a cosmetic, and a
stimulant.
=Spirit, Bath′ing.= Soap liniment.
=Spirit of Cam′phor.= _Syn._ CAMPHORATED SPIRIT; SPIRITUS CAMPHORÆ; (B.
P., Ph. L.), TINCTURA CAMPHORÆ, SPIRITUS CAMPHORATUS, L. _Prep._ 1. (Ph.
L.) Camphor, 5 oz.; rectified spirit, 1 quart; dissolve.
2. (B. P.) Camphor, 1; rectified spirit, 9; dissolve.——_Dose_, 10 to 30
minims, in milk or on sugar. Used as an application to chilblains, and in
chronic rheumatism, cholera, &c. See ESSENCE and TINCTURE.
=Spirit of Car′away.= _Syn._ SPIRITUS CARUI (Ph. L. & E.), L. _Prep._ 1.
(Ph. L.) Oil of caraway, 2 fl. dr.; proof spirit, 1 gall.; dissolve.
2. (Ph. E.) Caraway seeds (bruised), 1/2 lb.; proof spirit, 7 pints;
macerate for 2 days in a covered vessel, then add of water, 1-1/2 pint,
and distil 7 pints. Aromatic and carminative.——_Dose_, 1 to 4 fl. dr. A
similar spirit, “sweetened with sugar,” is drunk in Germany as a dram
(KÜMELLIQUEUR; KÜMELBRANDTWEIN).
3. (ESSENTIA CARUI——Ph. D.) Oil of caraway, 1 fl. oz.; rectified spirit, 9
fl. oz. Used to make caraway water.
=Spirit of Cas′sia.= _Syn._ SPIRITUS CASSIÆ (Ph. E.), L. _Prep._ From
coarsely powdered cassia, 1 lb.; proof spirit, 7 pints; water, 1-1/2 pint,
or q. s.; draw off 7 pints.——_Dose_, &c., as the last. It is almost
universally substituted for spirit of cinnamon.
=Spirit of Cin′namon.= _Syn._ SPIRITUS CINNAMOMI (Ph. L. & E.), L. _Prep._
1. (Ph. L.) Oil of cinnamon, 2 fl. dr.; proof spirit, 1 gall.; dissolve.
2. (Ph. E.) From cinnamon, as spirit of cassia.——_Dose_, 1 to 4 fl. dr.
3. (ESSENTIA CINNAMOMI——Ph. D.) Oil of cinnamon, 1 fl. oz.; rectified
spirit, 9 fl. oz. Used to make cinnamon water, &c.
=Spirit of E′ther.= _Syn._ SPIRIT OF SULPHURIC ETHER, SWEET SPIRIT OF
VITRIOL†; SPIRITUS ÆTHERIS (B. P.), SPIRITUS ÆTHERIS SULPHURICI (Ph. E.),
L. _Prep._ 1.——_a._ (Ph. E.) Sulphuric ether, 1 part; rectified spirit, 2
parts. Sp. gr. ·809. _Obs._ This preparation should be neutral to test
paper, mix (clear) with water, and, when shaken with twice its volume of
concentrated solution of chloride of calcium, 28% of ether should
separate.——_Dose_, 1/2 to 2 or 3 fl. dr.; as a stimulant and anodyne.
_b._ (B. P.) Ether, 1; rectified spirit, 2; mix.——_Dose_, 30 to 60 minims.
2. COMPOUND SPIRIT OF ETHER, HOFFMANN’S ANODYNE LIQUOR; SPIRITUS ÆTHERIS
COMPOSITUS (Ph. L.), S. ÆTHERIS OLEOSUS (Ph. D.), L.——_a._ (Ph. L.) Ether,
8 fl. oz.; rectified spirit, 16 fl. oz.; ethereal oil, 3 fl. dr.; mix.
_b._ (Ph. D.) Mix in a glass matrass, oil of vitriol, 1-1/2 pint, with
rectified spirit, 1 pint; connect this with a Liebig’s condenser, apply
heat, and distil until a black froth begins to rise; then separate the
upper stratum of the distilled liquid, and, having exposed it to the air
for 24 hours, let the oil be transferred to a moist paper filter, and
washed with a little cold water; lastly, dissolve it in a mixture of
rectified spirit, 1/2 pint; sulphuric ether, 5 fl. oz.
_Obs._ This compound is anodyne and antispasmodic, and was once held in
very great repute.——_Dose_, 1/2 to 2 fl. dr.
3. AROMATIC SPIRIT OF ETHER, A. S. OF SULPHURIC E., SWEET ELIXIR OF
VITRIOL†; SPIRITUS ÆTHERIS AROMATICUS, L. _Prep._ (Ph. L. 1824.) Bruised
cinnamon, 3 dr.; cardamoms, 1-1/2 dr.; long pepper and ginger, of each 1
dr.; rectified spirit, 10 fl. oz.; sulphuric ether, 5 fl. oz.; mix, and
digest 14 days. The last two preparations are also frequently called
‘sweet elixir of vitriol.’
=Spirit of Harts′horn.= _Syn._ LIQUOR OF SPIRITUS VOLATILIS CORNU CERVI,
L. Originally distilled from hartshorn. Dilute liquor ammonia is now
generally sold for spirit of hartshorn.
=Spirit of Horserad′ish (Compound).= _Syn._ SPIRITUS ARMORACIÆ COMPOSITUS
(B. P., Ph. L.), L. _Prep._ 1. (Ph. L.) Sliced horseradish and dried
orange peel, of each 20 oz.; bruised nutmegs, 5 dr.; proof spirit, 1
gall.; water, 1 quart, or q. s.; distil 1 gall. Stimulant and
diuretic.——_Dose_, 1 to 4 fl. dr.; in dropsies, when there is much
debility. It is usually combined with infusion of juniper berries or
foxglove.
2. (B. P.) Fresh root, sliced, 20; dried orange peel, 20; nutmeg, bruised,
1/2; proof spirit, 160; water, 40; mix, and distil over 160.——_Dose_, 1 to
3 dr.
=Spirit of Hydrochlo′′ric Ether.= _Syn._ SPIRIT OF MURIATIC ETHER,
CLUTTON’S FEBRIFUGE SPIRIT; ÆTHER HYDROCHLORICUS ALCOHOLICUS, SPIRITUS
ÆTHERIS MURIATICI, L. _Prep._ 1. From hydrochloric ether and rectified
spirit, equal parts, mixed together.
2. (Ph. E. 1744.) Hydrochloric acid, 1 part; rectified spirit, 3 parts;
digest some days, and distil in a sand bath.——_Dose_, 1/2 to 3 fl. dr.;
in dyspepsia, liver complaints, hectic fever, &c.
=Spirit of Juni′′per.= _Syn._ SPIRITUS JUNIPERI (B. P.). _Prep._ English
oil of juniper, 1; rectified spirit, 49; dissolve.——_Dose_, 30 to 60
minims.
=Spirit of Juniper (Compound).= _Syn._ SPIRITUS JUNIPERI COMPOSITUS (Ph.
L., E., & D.), L. _Prep._ 1. (Ph. L.) Oil of juniper, 1-1/2 fl. dr.; oils
of caraway and fennel, of each 12 drops; proof spirit, 1 gall.; dissolve.
2. (Ph. L. 1836.) Juniper berries, bruised, 15 oz.; caraway and fennel
seed, of each, bruised, 2 oz.; proof spirit, 1 gall.; water, 1 quart, or
q. s.; distil 1 gallon.
_Obs._ This spirit is stimulant and diuretic.——_Dose_, 2 to 4 fl. dr.
Mixed with twice or thrice its w eight of proof spirit, and sweetened with
a little sugar, it makes no bad substitute for Hollands gin.
=Spirit of Lav′ender.= _Syn._ SPIRITUS LAVANDULÆ (B. P., Ph. E.), L.
_Prep._ 1. From fresh lavender, 2-1/2 lbs.; rectified spirit, 1 gall.;
water, 1 quart, or q. s.; distil 1 gallon (7 pints——Ph. E.).
2. (Wholesale.) From Mitcham oil of lavender, 3 oz.; rectified spirit, 1
gall.; dissolve. Cordial and fragrant.
3. (B. P.) English oil of lavender, 1; rectified spirit, 49;
dissolve.——_Dose_, 30 to 60 minims. See SPIRITS (Perfumed), TINCTURE, &c.
=Spirit of Ni′tric Ether.= _Syn._ SPIRIT OF NITROUS ETHER, SWEET SPIRIT OF
NITRE, NITROUS ETHEREAL SPIRIT, NITRE DROPS; SPIRITUS ÆTHERIS NITRICI (B.
P., Ph. L., & E.), SPIRITUS ÆTHERIS NITROSUS (Ph. D.), L. _Prep._ 1. (Ph.
L.) Take of rectified spirit, 1 quart; nitric acid, 3-1/2 fl. oz.; add the
acid, by degrees, to the spirit; then mix them, and let 28 fl. oz. distil
over. An earthenware still and condensing worm should be employed. Sp. gr.
·834.
2. (Ph. E.) Pure hyponitrous ether (Ph. E.), 1 part; rectified spirit, 4
parts (both by volume); mix. Sp. gr. ·847.
3. (Ph. D.) Nitrous or hyponitrous ether (which has been washed with half
of its volume of liquor of ammonia), 4 fl. oz.; rectified spirit, “in 42
fl. oz.; mix, and preserve the compound in small, strong, and
accurately-stopped bottles.”
4. (B. P.) Nitric acid (sp. gr. 1·42), 3; sulphuric acid, 2; copper, in
fine powder (No. 25), 2; rectified spirit, a sufficiency; to 20 of the
spirit add gradually the sulphuric acid, stirring them together; then add
to this, also gradually, 2-1/2 of the nitric acid. Put the mixture into a
retort or other suitable apparatus, into which the copper has been
introduced, and to which a thermometer is fitted. Attach now an efficient
condenser, and, applying a gentle heat, let the spirit distil at a
temperature commencing at 170° and rising to 175°, but not exceeding 180°,
until 12 have passed over and been collected in a bottle kept cool, if
necessary, with ice-cold water; then withdraw the heat, and, having
allowed the contents of the retort to cool, introduce the remaining 1/2 of
nitric acid, and resume the distillation as before, until the increased
product has been increased to 15. Mix this with 40 of the rectified
spirit, or as much as will make the product correspond to the tests of
specific gravity and per-centage of ether separated by chloride of
calcium. Preserve it in well-closed vessels.
_Char. and Tests._ Transparent, and nearly colourless, with a very light
tinge of yellow, mobile, inflammable, of a peculiar penetrating apple-like
odour, and sweetish, cooling, sharp taste. It effervesces feebly, or not
at all, when shaken with a little bicarbonate of soda. When agitated with
solution of sulphate of iron and a few drops of sulphuric acid, it becomes
deep olive-brown or black. If it be agitated with twice its volume of a
saturated solution of chloride of calcium in a closed tube, 2% of its
original volume will separate in the form of nitrous ether, and rise to
the surface of the mixture. Sp. gr. ·845.——_Dose_, 1 to 2 fl. dr.
_Pur., &c._ Pure spirit of nitric ether boils at about 160° Fahr.,
scarcely reddens litmus paper, and “gives off no bubbles of carbonic acid
gas on the addition of carbonate of soda.” (Ph. L.) “When agitated with
twice its volume of concentrated solution of chloride of calcium, 12% of
ether slowly separates.” (Ph. E.)——_Dose_, 1/2 to 3 fl. dr., as a
febrifuge, a diaphoretic, diuretic, antispasmodic, &c.; in various
affections.
_Obs._ The mass of the sweet spirits of nitre of the shops is of very
inferior quality, and is scarcely, if ever, made directly from spirit that
has paid the duty. One, and a very large portion, is obtained from
Scotland; another, from the manufacturers of fulminating mercury; and a
third, and, in fact, the principal part, from certain persons in the
neighbourhood of the metropolis who employ contraband spirit for its
preparation, as this article is not under the excise. Recently methylated
spirit has been employed for the purpose.
Sweet spirits of nitre, sp. gr. ·850, is now commonly and publicly sold,
in quantity, at a price which is only about 2-3rds that of the spirit in
it, if the latter had paid duty. The spirit obtained from the
manufacturers of fulminating mercury frequently contains no inconsiderable
quantity of hydrocyanic acid.
The mere admixture of nitric or hyponitrous ether with alcohol does not
afford an officinal SPIR. ÆTHER. NITR., as this always contains aldehyde,
which, according to Prof. Liebig, is an essential constituent of the
officinal compound.
=Spirit of Nitrous Ether.= _Syn._ SPIRITUS ÆTHERIS NITROSI (B. P.). See
SPIRIT OF NITRIC ETHER.
=Spirit of Nut′meg.= _Syn._ SPIRITUS MYRISTICÆ (B. P., Ph. L., & E.), S.
NUCIS MOSCHATÆ, L. _Prep._ 1. (Ph. L. & E.) Bruised nutmegs, 2-1/2 oz.;
proof spirit, 1 gall.; water, 1 pint, or q. s.; distil a gallon. Cordial
and carminative.——_Dose_, 1 to 4 fl. dr.; chiefly used to flavour mixtures
and draughts.
2. (ESSENTIA MYRISTICÆ MOSCHATE——Ph. D.) Oil of nutmegs, 1 fl. oz.;
rectified spirit, 9 fl. oz. Used in dispensing.
3. (B. P.) Volatile oil of nutmeg, 1; rectified spirit, 49;
dissolve.——_Dose_, 30 to 60 minims.
=Spirit of Pennyroy′al.= _Syn._ SPIRITUS PULEGII (Ph. L.), S. MENTHÆ
PULEGII, L. _Prep._ 1. (Ph. L.) Oil of pennyroyal, 3 fl. dr.; proof
spirit, 1 gall.; dissolve. Stimulant, antispasmodic, and
carminative.——_Dose_, 1/2 to 2 fl. dr.
2. (ESSENTIA MENTHÆ PULEGII——Ph. D.) Oil of pennyroyal, 1 fl. oz.;
rectified spirit, 9 fl. oz. Used chiefly in dispensing.
=Spirit of Pep′permint.= _Syn._ SPIRITUS MENTHÆ PIPERITÆ (B. P., Ph. L.),
S. MENTHÆ (Ph. E.), L. _Prep._ 1. (Ph. L.) Oil of peppermint, 3 fl. dr.;
proof spirit, 1 gall.; dissolve.
2. (Ph. E.) Green peppermint, 1-1/2 lb.; proof spirit, 7 pints; macerate 2
days; add of water, q. s., and distil 7 pints.——_Dose_, 1/2 to 2 dr.
3. (ESSENTIA MENTHÆ PIPERITÆ——Ph. D.) Oil of peppermint, 1 fl. oz.;
rectified spirit, 9 fl. oz. See ESSENCE OF PEPPERMINT.
4. (B. P.) English oil of peppermint, 1; rectified spirit, 49;
dissolve.——_Dose_, 30 to 60 minims, or, for children under five years, 1
to 3 minims.
=Spirit of Pimen′to.= _Syn._ (SPIRIT OF ALLSPICE; SPIRITUS PIMENTÆ——Ph. L.
& E.), L. _Prep._ 1 (Ph. L.) Oil of pimento, 2 fl. dr.; proof spirit, 1
gall.; dissolve.
2. (Ph. E.) From pimento, bruised, 1/2 lb.; and proof spirit, 7 pints; as
spirit of caraway. Carminative and stomachic.——_Dose_, 1 to 4 fl. dr.; in
flatulent colic, dyspepsia, &c.
3. (ESSENTIÆ PIMENTÆ——Ph. D.) Oil of pimento, 1 fl. oz.; rectified spirit,
9 fl. oz. Used to make pimento water, and in dispensing.
=Spirit of Pine-tops.= _Syn._ SPIRITUS TURIONUM PINI, L. See BALSAM, RIGA.
=Spirit of Rose′mary.= _Syn._ SPIRITUS ROSMARINI (B. P., Ph. L., & E.), L.
_Prep._ 1. (Ph. L.) As SPIRIT OF PIMENTO.
2. (Ph. E.) Rosemary tops, 2-1/2 lbs.; rectified spirit, 1 gall.; as
SPIRIT OF LAVENDER. Fragrant and stimulant.
3. (ESSENTIA ROSMARINI——Ph. D.) As ESSENCE OF PIMENTO.
4. (B. P.) Oil of rosemary, 1; rectified spirit, 49; dissolve.——_Dose_, 10
to 30 minims.
=Spirit of Spear′mint.= _Syn._ SPIRITUS MENTHÆ VIRIDIS (Ph. L.), S. MENTHÆ
SATIVÆ, L. _Prep._ 1. (Ph. L.) As SPIRIT OF PEPPERMINT——Ph. L.
2. (ESSENTIA MENTHÆ VIRIDIS——Ph. D.) As ESSENCE OF PEPPERMINT——Ph. D. The
uses and doses are also the same.
=Spirit of Sulphu′ric E′ther.= See SPIRIT OF ETHER (_above_).
=Spirit of Vitriol (Sweet).= See AROMATIC SPIRIT OF ETHER (_above_).
=Spirit, Vul′nerary.= _Syn._ VULNERARY WATER, ARQUEBUSADE; SPIRITUS
VULNERARIUS, L.; EAU D’ARQUEBUSADE, Fr. _Prep._ 1. Dried tops of sage,
wormwood, fennel, hyssop, marjoram, savory, thyme, rosemary, calamint,
balm, peppermint, and scordium, fresh leaves of angelica and basil, and
lavender flowers, of each 4 oz.; proof spirit, 2 galls.; digest for 14
days, and distil over 1-1/2 gall.
2. Rosemary leaves, 1-1/2 lb.; leaves of thyme and summits of millefoil,
of each 1/2 lb.; juniper berries, 3 oz.; proof spirit, 2 galls,; distil
over 5 quarts.
_Obs._ This preparation is stimulant and vulnerary, and is in great repute
on the Continent as a cosmetic and cordial.
=SPIRITS (Perfumed).= _Syn._ SPIRITUS ODORIFERI, ODORES SPIRITUOSI, L. The
odoriferous spirits of the perfumer are, for the most part, prepared from
various aromatic and odorous substances, by a similar process to that
described under ESSENCES and SPIRITS (Medicinal); but in this case a
perfectly pure, flavourless, and scentless spirit must be employed. The
distillation should also be preferably conducted by steam, or the heat of
a water bath, and the distilled spirit should be kept for some time in a
cellar, or other cold situation, previously to being used. When simple
solution of an essential oil in the spirit is adopted, cart should be
taken that the oil is pale and new; or, at least, has not been much
exposed to the air; as in that case it would contain resin, which would
make the perfumed spirit, or essence, liable to stain delicate articles of
clothing to which it may be applied. Most of the ‘eaux’ and ‘esprits’ of
the perfumers are prepared by one or other of the above methods. It is
found, however, that the perfumed spirits of some of the more delicate
flowers cannot be well obtained by either infusion or distillation, or by
the simple solution of their essential oils in spirit; or, at least, they
are not usually so prepared by the foreign perfumers. The spirits of
orange flowers, jasmin, tuberose, jonquille, roses, and of some other
flowers, and of cassia, vanilla, &c., are commonly prepared by digesting
pure rectified spirit for 3 or 4 days on half its weight of the respective
pommades or oils, obtained by infusion or contact. The operation is
performed in a closed vessel placed in a water bath, and frequent
agitation is employed for 3 or 4 days, when the perfumed spirit is
decanted into a second digester, containing a like quantity of oil to the
first. The whole process is repeated a second and a third time, after
which the spirit is allowed to settle and is then decanted. It now forms
the most fragrant and perfect odoriferous spirit (extrait) of the
Continental perfumer. The product is called ‘esprit’ or ‘extrait of the
first infusion.’ The three portions of oil are then treated again with
fresh spirit in the same manner, and thus spirits or essences of inferior
quality are obtained, which are distinguished by the perfumers as No. 2,
3, 4, &c., or ‘esprits’ or ‘extraits of the first, second, third,’ &c.,
operation or infusion. In some, though only a very few cases, the spirits
are afterwards distilled.
The strength of the spirit for the concentrated essences should not be
less than 56 o. p. (sp. gr. ·8376); that for eaux, esprits, and extraits,
not less than 35 o. p. (sp. gr. ·8723). The strength of the second quality
of the last three must be fully proof (sp. g. ·920). See ALCOHOL,
DISTILLATION, ESSENCE, OILS, POMMADE, &c., and _below_.
=Eau d’Ambre Royale.= [Fr.] From essences of ambergris and musk, of each 1
fl. oz.; spirit of ambrette and orange-flower water, of each 1 pint;
rectified spirit, 1 quart; mix.
=Eau d’Ange.= [Fr.] From flowering tops of myrtle (bruised), 1-1/2 lb.;
rectified spirit, 7 pints; water, 3 pints; digest a week, add of common
salt, 2 lbs., and distil 1 gall.
=Eau d’Arquebusade.= [Fr.] See VULNERARY SPIRIT (_back_).
=Eau de Bouquet.= [Fr.] From spirits of rosemary and essence of violets,
of each 1 fl. oz.; essences of bergamot and jasmin, of each 1 fl. dr.;
oils of verbena and lavender, of each 1/2 fl. dr.; orange-flower water, 1
fl. oz.; eau de rose, 1/2 pint; rectified spirit, 1 quart; mix.
=Eau de Bouquet de Flore.= [Fr.] From spirits of rosemary and roses and
essence of violets, of each 1/2 fl. oz.; oil of cedra and essence of
ambergris, of each 1 fl. dr.; orange-flower water, 5 fl. oz.; rectified
spirit, 1 pint.
=Eau des Carmes.= [Fr.] See SPIRIT OF BALM (COMPOUND).
=Eau de Cologne.= [Fr.] _Syn._ COLOGNE WATER; AQUA COLONIENSIS, A. C.
SPIRITUOSA, SPIRITUS COLONIENSIS, L. For the production of good eau de
Cologne it is absolutely essential that the spirit be of the purest
description, both tasteless and scentless, and that the oils be not only
genuine, but recently distilled, as old oils are less odorous, and contain
a considerable quantity of resin and camphor, which prove injurious. When
flowers and the flowering tops of plants are ordered, it is also necessary
that they be either fresh gathered or well preserved, without drying them.
To produce an article of the finest quality, distillation should be had
recourse to. A very excellent eau de Cologne may, however, be produced by
simple solution of the oils or essences in the spirit, provided they be
new, pale coloured, and pure. The mass of the eau de Cologne prepared in
England, some of which possess the most delicate fragrance, and is nearly
equal to the best imported, is made without distillation. In the shops two
kinds of this article are generally kept——French and German. That
prepared by Farina of Cologne is esteemed the best, and is preferred in
the fashionable world.
_Prep._ 1. From essences of bergamot and lemon, of each 1 fl. dr.; oil of
orange, 1/2 dr. oil of neroli, 20 drops; oil of rosemary, 10 drops;
essence of ambergris and musk, of each 1 drop; rectified spirit, 1/2 pint;
mix.
2. Essence of bergamot, 3 fl. oz.; essence of lemon, 3 fl. dr.; essence of
cedrat, 2 fl. dr.; oils of neroli and rosemary, of each 1-1/2 fl. dr.; oil
of balm, 1/2 fl. dr.; rectified spirit, 1-1/2 gall.; mix.
3. (Cadet Gassincourt.) Take of pure neroli, essences (oils) of cedrat,
orange, lemon, bergamot, and rosemary, of each 24 drops; lesser cardamom
seeds, 1/4 oz.; spirit at 32° Baumé (sp. gr. ·869), 1 quart; digest a few
days and then distil 1-1/2 pint.
4. (Farina.) Take of rectified spirit, 5 galls.; calamus aromaticus, sage,
and thyme, of each 1/2 dr.; balm-mint and spearmint, of each 1 oz.;
angelica root, 10 gr.; camphor, 15 gr.; petals of roses and violets, of
each 3 dr.; lavender flowers, 1-1/2 dr.; orange flowers, 1 dr.; wormwood,
nutmeg, cloves, cassia lignea, and mace, of each 20 gr.; oranges and
lemons, sliced, of each 2 in no.; bruise or slice the solids, macerate,
with agitation, for 48 hours, then distil off 2/3rds, and add to the
product——essences of lemon, cedrat, balm-mint, and lavender, of each 1 fl.
dr.; pure neroli and essence of the seeds of anthos, of each 20 drops;
essences of jasmin and bergamot, of each 1 fl. oz.; mix well and filter,
if necessary.
5. (P. Cod.) Oils of bergamot, lemon, and cedrat, of each 3 oz.; oils of
rosemary, lavender, and neroli, of each 1-1/2 oz.; oil of cinnamon, 3/4
oz.; spirit of rosemary, 1 quart; compound spirit of balm (eau de melisse
des Carmes), 3 pints; rectified spirit, 3 galls.; digest for 8 days, then
distil 3 galls.
6. (Dr A. T. Thomson.) Oils of bergamot, orange, and rosemary, of each 1
fl. dr.; cardamom seeds, 1 dr.; rectified spirit and orange-flower water,
of each 1 pint; mix, digest for a day, and then distil a pint.
7. (Trommsdorff.) Oils of neroli, citron, bergamot, orange, and rosemary,
of each 12 drops; Malabar cardamoms, bruised, 1 dr.; rectified spirit of
wine, 1 quart; mix, and, after standing 2 or 3 days, distil a quart.
_Obs._ Eau de Cologne is principally used as a perfume, but a very large
quantity is consumed by fashionable ladies as a cordial and stimulant. For
this purpose it is dulcified with sugar. A piece of linen dipped in
Cologne water, and laid across the forehead, is a fashionable remedy for
headache.
=Eau d’Elegance.= [Fr.] From spirit of jessamine, 1 pint; rectified spirit
and spirits of hyacinth and storax, of each 1/2 pint; tinctures of
star-anise and tolu, of each 2 fl. oz.; tincture of vanilla, 1 fl. oz.;
essence of ambergris, 1/2 dr.; mix, and in a week decant the clear
portion.
=Eau de Framboises.= [Fr.] From strawberries, bruised, 16 lbs.; rectified
spirit, 1 gall.; digest, and distil to dryness in a salt-water or steam
bath.
=Eau d’Heliotrope.= [Fr.] From essence of ambergris, 1/2 fl. dr.; vanilla,
1/2 oz.; orange-flower water, 1/2 pint; rectified spirit, 1 quart; digest
a week, and filter.
=Eau d’Hongrie.= [Fr.] _Syn._ HUNGARY WATER; AQUA HUNGARICA, SPIRITUS
ROSMARINI COMPOSITUS, L.; EAU DE LA REINE D’HONGRIE, Fr. A fragrant
stimulant and cosmetic. Sweetened with sugar it is also used as a liqueur.
_Prep._ 1. Rosemary tops, in blossom, 4 lbs.; fresh sage, 1/2 lb.; bruised
ginger, 2 oz.; rectified spirit, 1-1/2 gall.; water, 1/2 gall.; macerate
for 10 days, add of common salt, 3 lbs., and then distil 11 pints.
2. From oil of rosemary (genuine), 1-1/2 fl. dr.; oil of lavender, 1/2
dr.; orange flower water, 1/2 pint; rectified spirit, 1-1/2 pint; mix.
SPIRIT OF ROSEMARY (see _above_) is now commonly sold for it.
=Eau d’Ispahan.= [Fr.] From oil of the bitter orange, 2 fl. oz.; oil of
rosemary, 2 dr.; oils of cloves and neroli, of each 1 fl. dr.; oil of
spearmint, 1/2 fl. dr.; eau de rose, 1 pint; rectified spirit, 7 pints;
mix. It is better for distillation. Used as Eau de Cologne.
=Eau de Jasmin.= [Fr.] See ESPRIT DE JASMIN ODORANTE (_below_).
=Eau de Lavande.= [Fr.] _Syn._ LAVENDER WATER, DOUBLE DISTILLED L. W.;
AQUA LAVANDULÆ, A. L. ODORIFERA, SPIRITUS L., L. _Prep._ 1. From the
flowering tops of lavender (freshly and carefully picked), 7 lbs.;
rectified spirit, 2 gall.; macerate for a week, add of water, 1/2 gall.;
(holding in solution) common salt, 3 lbs.; and distil 2 gallons.
2. From Mitcham oil of lavender, 8 oz.; essence of musk, 4 oz.; essence of
ambergris and oil of bergamot, of each 1-1/2 oz.; rectified spirit, 2
gall.; mix well. Very fine.
3. (Brande.) Oil of lavender, 20 oz.; oil of bergamot, 5 oz.; essence of
ambergris (finest), 1/2 oz.; rectified spirit, 5 gall.; mix.
_Obs._ The products of the last two formulæ are better for distillation;
but in that case the essences of ambergris and musk should be added to the
distilled spirit. The oils should be of the best quality, and newly
distilled, and the spirit should be perfectly scentless.
It may be useful to observe here, that the common lavender water, double
distilled lavender water, or spirit of lavender of the shops, is made with
spirit at proof, or even weaker; hence its inferior quality to that of the
more celebrated perfumers. One ounce of true English oil of lavender is
all that will properly combine with 1 gall. of proof spirit, without
rendering it muddy or cloudy.
Eau de lavande is a most agreeable and fashionable perfume. The article
produced by the second formula has received the commendation of Her
Majesty and many of the nobility.
=Eau de Lavande de Millefleurs.= To each quart of the ordinary eau de
lavande (No. 2 or 3), add of oil of cloves, 1-1/2 fl. dr.; essence of
ambergris, 1/2 fl. dr.
=Eau de Lavange (Ammoniacal).= 1. To lavender water, 1 pint; add of liquor
of ammonia, 1/2 fl. oz.
2. (P. Cod.) English oil of lavender, 1 oz.; spirit of ammonia, 2 lbs.;
dissolve. Used as a stimulating scent in fainting. See PERFUMES
(Ammoniated).
=Eau de Luce.= [Fr.] See TINCTURE OF AMMONIA, COMPOUND.
=Eau de Maréchale.= [Fr.] _Syn._ EXTRAIT DE MARÉCHALE, Fr. 1. From
ambergris and grain musk, of each 20 gr.; oils of bergamot, lavender, and
cloves, of each 1 oz.; oils of sassafras and origanum, of each 1/2 fl.
dr.; rectified spirit, 2 quarts; macerate with agitation for a week.
2. Rectified spirit, 1 pint; essence of violets, 1 oz.; essences of
bergamot and œillets, of each 1/4 oz.; orange-flower water, 1/2 pint; mix.
=Eau de Melisse.= [Fr.] See SPIRIT OF BALM, COMPOUND.
=Eau de Miel.= [Fr.] _Syn._ HONEY WATER, SWEET-SCENTED H. W.; AQUA MELLIS,
A. M. ODORIFERA, L. _Prep._ 1. Take of spirit of roses (No. 3——see
_above_), 2 quarts; spirit of jasmin and rectified spirit, of each 1
quart; essence of Portugal, 1 fl. oz.; essences of vanilla and musk, of
each (No. 3) 4 fl. oz.; flowers of benzoin, 1-1/2 dr.; mix, agitate, and
add of eau de fleurs d’oranges, 1 quart. Delightfully fragrant.
2. Honey (finest), 1/4 lb.; essence of bergamot, 1/2 oz.; essence of
lemon, 1/4 oz.; oil of cloves, 12 drops; musk, 12 gr.; ambergris, 6 gr.;
orange-flower and rose water, of each 1 quart; rectified spirit, 1 gall.;
macerate for 14 days, with frequent agitation, and filter.
_Obs._ The last is often coloured with 20 or 30 gr. of saffron, and made
into a ratafia 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 weight of clean sand, a gentle heat only being employed. The
product is yellowish and acidulous, from the presence of acetic acid. This
last is used to promote the growth of the hair.
=Eau de Millefleurs.= [Fr.] _Syn._ EXTRAIT DE MILLEFLEURS, Fr. _Prep._ 1.
From grain musk, 12 gr.; ambergris, 20 gr.; essence of lemon, 1-1/2 oz.;
oils of cloves and lavender (English), of each 1 oz.; neroli and oil of
verbena, of each 1/2 dr.; rectified spirits, 2 quarts; macerate in a
closed vessel, and a warm situation for a fortnight.
2. 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
1/4 oz.; eau de fleurs d’oranges, 1 quart; rectified spirit, 9 pints; mix
well. Very fine.
3. Essence of bergamot, 1/4 oz.; eau de lavande and essence of jasmin, of
each 1 oz.; orange-flower water, 8 fl. oz.; rectified spirit, 1 pint; mix.
=Eau de Mousselline.= [Fr.] From eau de fleurs d’oranges and spirit of
clove-gillyflower, of each 1 quart; spirit of roses (No. 3——see _above_),
spirit of jasmin (No. 4), and spirit of orange flowers (No. 4), of each 2
quarts; essences of vanilla and musk, of each (No. 3), 2 fl. oz.; sanders
wood, 1/2 oz. Very fine.
=Eau de Naphe.= [Fr.] See WATERS (Perfumed).
=Eau sans Pareille.= [Fr.] 1. From essence of bergamot, 5 dr.; essence of
lemon, 8 dr.; essence of citron, 4 dr.; Hungary water, 1 pint; rectified
spirit, 6 quarts; mix, and distil.
2. Grain musk, 20 gr.; ambergris, 25 gr.; oils of lavender and cloves, of
each 1 oz.; essence of bergamot, 1/2 oz.; oils of sassafras and origanum,
of each 20 drops; rectified spirit, 1 gall.; macerate for 14 days.
=Eau, Romain.= [Fr.] From essence of ambergris, 1 fl. oz.; tincture of
benzoin, 4 fl. oz.; spirit of tuberose, 1/2 pint; spirit of acacia flowers
and tincture of vanilla, of each 1 pint; spirit of jasmin, 3 pints; mix.
=Eau de Rosières.= [Fr.] From spirit of roses, 1 pint; spirits of
cucumber, angelica root, and celery seeds, of each 1/2 pint; spirits of
jasmin and orange flowers, of each 1/4 pint; tincture of benzoin, 2 fl.
oz.; mix.
=Eau de Violette.= [Fr.] See ESPRIT DE VIOLETTES (_below_).
=Esprit d’Ambrette.= [Fr.] See ESSENCE.
=Esprit de Bergamotte.= [Fr.] From essence (oil) of bergamot (best), 5
oz.; essence of ambergris (pale), 2 fl. oz.; essence of musk, 1/2 fl. oz.;
oil of verbena, 2 fl. dr.; rectified spirit, 1 gall,; mix.
=Esprit de Bouquet.= [Fr.] From Mitcham oil of lavender, 1 oz.; oils of
cloves and bergamot, of each 3 fl. dr.; essence of musk, 1 fl. dr.; otto
of roses, 10 drops; rectified spirit, 1 quart.
=Esprit de Fleurs.= [Fr.] See SPIRIT OF THE FLOWERS OF ITALY (_below_).
=Esprit de Jasmin.= [Fr.] _Syn._ EAU DE JASMIN, Fr.
=Esprit de Jasmin Odorante.= [Fr.] From spirit of jasmin and rectified
spirit, of each 1 pint; essence of ambergris, 1 fl. dr.
=Esprit de Jonquille.= [Fr.]
=Esprit de la Reine.= [Fr.] From oil of bergamot, 1 fl. oz.; essence of
ambergris, 2 fl. dr.; otto of roses, 1 fl. dr.; rectified spirit, 1 quart.
=Esprit de Rondeletia.= [Fr.] _Syn._ EXTRAIT DE RONDELETIA, Fr. From
Mitcham oil of lavender, 3 oz.; oil of cloves, 1-1/4 oz.; oil of bergamot,
1 oz.; essences of musk and ambergris, of each 2 fl. dr.; rectified
spirit, 3 pints.
=Esprit de Rose.= [Fr.] 1. From spirit of roses (see general directions,
page 1547), 1 pint; essence of ambergris and oil of rose-geranium, of each
1/2 fl. dr.
2. From otto of roses, 2 dr.; neroli, 1/2 dr.; rectified spirit, 1 gall.;
dissolve, add of chloride of calcium (well dried and in powder), 1-1/2
lb.; agitate well, and distil 7 pints. Very fine.
=Esprit de Suave.= [Fr.] From the essences of cloves and bergamot, of each
1-1/2 fl. dr.; neroli, 1 fl. dr.; essence of musk, 1 fl. oz.; spirit of
tuberose and rectified spirit, of each 1 pint; spirits of jasmin and
cassia, of each 1 quart; dissolve, then add of eau de rose, 1 pint, and
mix well.
=Esprit de Tain.= [Fr.] _Syn._ SPIRIT OF LEMON THYME; SPIRITUS THYMI, L.
From tops of lemon thyme, 2 lbs.; proof spirit, 1 gall.; distil 7 pints.
=Esprit de Violettes.= [Fr.] _Syn._ SPIRIT OF VIOLETS, ESSENCE OF V., E.
OF ORRIS. From Florentine orris root, reduced to coarse powder, 1/4 lb.;
rectified spirit, 1 pint; by simple maceration for a fortnight. A stronger
and finer article (ESSENCE OF VIOLETS) is prepared from orris root, 5
lbs., to rectified spirit, 1 gall.; by percolation.
=Extrait de Bouquet.= [Fr.] Extract of nosegay.
=Extrait de Maréchale.= [Fr.] See EAU DE MARÉCHALE (_above_).
=Extrait de Millefleurs.= [Fr.] See EAU DE MILLEFLEURS (_above_).
=Extrait de Rondeletia.= [Fr.] See ESPRIT (_above_).
=Odeur, Délectable.= [Fr.] From oils of lavender, bergamot, rose-geranium,
and cloves, of each 1 fl. dr.; eaux de rose and fleurs d’orange, of each
1/4 pint; rectified spirit, 1-1/2 pint.
=Odeur Suave.= [Fr.] See ESPRIT (_above_).
=Spirit of Cytherea.= From the spirits of violets, tuberose,
clove-gillyflower, jasmin (No. 2——see _above_), roses (No. 2), and
Portugal, of each 1 pint; orange-flower water, 1 quart; mix.
=Spirit of the Flowers of Italy.= _Syn._ ESPRIT DE FLEURS, Fr. From the
spirits of roses (No. 1——see _above_), jasmin (No. 2), oranges (No. 3),
and cassia (No. 2), of each 4 pints; orange-flower water, 3 pints; mix.
=Victoria Perfume.= See ESPRIT DE LA REINE (_above_).
=SPIT′TING OF BLOOD.= See HÆMOPTYSIS.
=SPLINT.= This is the common name given to an enlargement of the bone in
horses; which generally occurs below the knee, between the large and small
splint bones, usually on the inside of the limb. It mostly results from
fast driving or riding, or from the animal having been much worked while
young, or made to unduly traverse hard or paved roads. The splint is a
frequent cause of lameness if it develops just under the knee, since it
interferes with and circumscribes the free movement of the joint. It is
very essential to have recourse to prompt measures directly this affection
shows itself.
The treatment usually prescribed is the constant application to the part
of cold water, if the splint he accompanied by much tenderness or
inflammation. This may be accomplished by bandages soaked in cold water,
taking care to renew the cold water as soon as it becomes warm. Mr Finlay
Dun advises the horse, where practicable, to stand for an hour several
times a day up to the knees in a stream or pool of water. In addition he
prescribes rest for ten days or a fortnight, and when the heat and
tenderness have been subdued the application of a blister, or of biniodide
of mercury ointment, or the hot iron.
=SPONGE.= _Syn._ SPONGIA, S. OFFICINALIS, L. Sponge is a cellular fibrous
structure, produced by marine animals of the humblest type, belonging to
the subkingdom Protozoa. The finest quality is imported from Smyrna, and
is known as TURKEY SPONGE; another, called WEST INDIAN or BAHAMA SPONGE,
is much less esteemed, being coarse, dark coloured, and very rotten.
Sponge, as collected, and also as generally imported, contains many
impurities, more especially sand, most of which may be removed by beating
it, and by washing it in water. Amusing disputes often arise between the
smaller importers and the wholesale purchasers on this subject——the
privilege of beating it before weighing it, the number of minutes so
employed, and even the size of the stick, being often made important
matters in the ‘haggling.’
1. BLEACHED SPONGE (WHITE SPONGE; SPONGIA DEALBATA) is prepared by soaking
ordinary sponge in very dilute hydrochloric acid, to remove calcareous
matter, then in cold water, changing it frequently, and squeezing the
sponge out each time, and next, in water holding a little sulphuric or
sulphurous acid, or, still better, a very little chlorine, in solution;
the sponge is, lastly, repeatedly washed and soaked in clean water scented
with rose or orange-flower water, and dried.
2. The sponges are first soaked in hydrochloric acid to remove the lime,
they are then washed in water, and afterwards placed for ten minutes in a
2 per cent. solution of permanganate of potassium. When taken out they
have a brown appearance; this is owing to the deposition of manganous
oxide, and may be removed by steeping the sponge for about two minutes in
a 2 per cent. solution of oxalic acid, to which a little sulphuric acid
has been added. As soon as the sponges appear white they are well washed
out in water to remove the acid. Strongly diluted sulphuric acid may be
used instead of oxalic acid.
3. Sponges can be bleached by first soaking them in hydrochloric acid,
diluted with 1-1/2 parts of water, until no more carbonic acid is given
off; then wash in pure water, and afterwards leave in a bath composed of 2
lbs. of hyposulphite of soda, 12 lbs. of water, and 2 lbs. of hydrochloric
acid. If the sponge be afterwards dipped in glycerin and well pressed, to
remove excess of liquid, it remains elastic, and can be used for
mattresses, cushions, and general upholstery. Sponge mattresses prepared
in this way are now finding great favour. It is, of course, not necessary
to bleach the sponge where it is intended to be used for such
purposes.[190]
[Footnote 190: ‘Pharmacist.’]
BURNT SPONGE (SPONGIA USTA——Ph. D.) is prepared by heating the cuttings
and unsaleable pieces in a closed iron crucible until they become black
and friable, avoiding too much heat, and allowing the whole to cool before
exposing it to the air. It was formerly in great repute in bronchocele and
scrofulous complaints.——_Dose_, 1 to 3 dr., in water, or made into an
electuary or lozenges. When good burnt sponge evolves violet fumes of
iodine on being heated in a flask along with sulphuric acid.
COMPRESSED or WAXED SPONGE (SPONGIA CERATA, S. COMPRESSA) is sponge which
has been dipped into melted wax and then compressed between two iron
plates until cold. When cut into pieces it forms ‘SPONGE TENTS,’ which are
used by surgeons to dilate wounds.