Chapter IV: Front Matter (4)

=JAPON′IC ACID.= C_{12}H_{10}O_{5}. When catechu is exposed to the air in contact with caustic alkalies, black solutions (alkaline japonates) are formed; with carbonated alkalies, red solutions (alkaline rubates); the acid of the former may be separated. It is a black powder, insoluble in water, soluble in alkalies, and precipitated by acids. Buric acid forms red insoluble compounds with the earths and some other metallic oxides.

=JARAVE.= The Spanish name for SARSAPARILLA BEER. See BEERS (in _pharmacy_).

=JASPER.= _Syn._ IASPIS, L. A mineral of the quartz family, occurring in rocky masses. It takes various shades of red, yellow, brown, and green, and is occasionally banded, spotted, or variegated. It was formerly used as an amulet against hæmorrhages and fluxes. It is now extensively worked up into rings, seals, snuff-boxes, vases, &c., for which it is well calculated from its extreme hardness and susceptibility of receiving a fine polish.

=JATRO′PHIC ACID.= _Syn._ CROTONIC ACID, IATROPHIC A. A peculiar fatty acid discovered by Pelletier and Caventon, and originally regarded by them as the cathartic principle of croton oil and croton seeds, but since shown by Redwood and Pereira to be nearly inert.

_Prep._ The oil is saponified by caustic potassa, and the resulting soap is decomposed by tartaric acid; the fatty matter which floats on the surface of the liquid is then skimmed off the aqueous portion, and the latter submitted to distillation; the liquid in the receiver is a solution of jatrophic acid.

_Prop., &c._ Volatile; very acid; has a nauseous odour; is solid at 23°, and vaporizes at 35° Fahr. It forms salts with the bases, none of which possess any practical importance.

=JAU′MANGE.= _Prep._ From isinglass, 1 oz.; boiling water, 12 oz.; dissolve, add of any sweet white wine, 1/2 pint; the yolks of 2 eggs beaten to a froth, and the grated yellow peel of two lemons; mix well, and heat the whole over the fire until sufficiently thickened, stirring all the time; lastly, serve it up or pour it into moulds.

=JAUN′DICE.= _Syn._ ICTERUS, MORBUS LUTEOLUS, L. A disease characterised by a yellow colour of the eyes and skin, deep-coloured urine, and pale alvine evacuations. It appears to arise from a disordered action of the biliary organs. The treatment consists of the administration of saline aperients, and small doses of blue-pill, followed by tonics and diaphoretics. The action of these remedies should be promoted by the copious use of diluents (particularly saline water), and exertion in the open air, when possible. When there is much pain and vomiting, anodynes (or opium, morphia, &c.) may be administered. Jaundice is not in itself a dangerous disease, but it sometimes lays the patient open to attacks of others which are so.

_Animals._——Jaundice affects cattle, giving rise to a tawny hue of the skin and membranes. Pleuro-pneumonia is frequently followed by jaundice. The best remedies are large doses of Epsom salts combined with ginger; and if these fail to remove the costiveness, a drachm of calomel should be added. If necessary, the above purge must be repeated next day, the action being assisted by giving the animal warm fluids.

Tonics and stimulants are also sometimes superadded to the above treatment.

=JEL′LY.= _Syn._ GELATINA, L. A term now very loosely applied to various substances which are liquid or semi-liquid whilst warm, and become gelatinous on cooling.

Jellies are coloured by the addition of the usual stains used by confectioners, and are rendered transparent by clarification with white of egg.

=Jelly, Almond.= _Syn._ GELATINA AMYGDALARUM, L. _Prep._ From rich almond milk, 1/4 pint; thick hartshorn jelly, 1/2 pint; sugar, 2 oz.; with 2 or 3 bitter almonds and a little lemon peel, to flavour, heated together, strained, and moulded.

=Jelly, Ar′row-root.= _Syn._ GELATINA MARANTÆ, L. From arrow-root, 1-1/2 oz., to water, 1 pint. Tous les mois jelly is made in the same way.

=Jelly, Bis′cuit.= _Prep._ From white biscuit (crushed beneath the rolling-pin), 4 oz.; cold water, 2 quarts; soak for some hours, boil to one half, strain, evaporate to 1 pint, and add, of white sugar, 3/4 lb., red wine, 4 oz., and cinnamon, 1 teaspoonful. In weakness of the stomach, and in dysentery and diarrhœa, and in convalescence combined with rich beef gravy or soup.

=Jelly, Bladder-wrack.= (Dr Russell.) _Syn._ GELATINA FUCI. _Prep._ Bladder-wrack (_Fucus vesiculosus_), 2 lbs.; sea water, 2 lbs.; macerate for 15 days. Applied to glandular tumours.

=Jelly, Bread.= _Syn._ PANADA; GELATINA PANIS, L. _Prep._ Cut a French roll into slices, toast them on each side, and boil in water, 1 quart, until the whole forms a jelly, adding more water if required; strain, and add sugar, milk, &c., to palate. It may be made with broth from which the fat has been skimmed, instead of water. Used as the last.

=Jelly, Broth.= _Syn._ SOUP-JELLY. From broth or soup from which the fat has been skimmed, evaporated until it becomes gelatinous on cooling. A few shreds of isinglass are commonly added. See SOUP (Portable).

=Jelly, Calves’ Feet.= _Prep._ For each foot take of water 3 pints, and boil to one half; cool, skim off the fat, and again boil for 2 or 3 minutes with the peel of a lemon and a little spice; remove it from the fire, strain through a jelly bag (see FILTRATION), add the juice of a lemon and a glass of wine, and when it has cooled a little put it into glasses or ‘forms.’

_Obs._ If this jelly is required to be very transparent it must be treated as follows:——After the fat is removed it should be gently warmed, just enough to melt it, next well beaten with the white of an egg and the seasoning, and then brought to a boil for a minute or two, when it will be ready for straining, &c. The calves’ feet should not be bought ready boiled, but only scalded. Cows’ feet (‘COW HEELS’) make nearly as good jelly as that from calves’ feet, and are much more economical.

=Jelly, Ceylon Moss.= _Syn._ GELATINA GRACILARIÆ, L. _Prep._ (Dr Sigmond.) Boil Ceylon moss (_Granularia lichenoides_), 1/2 oz. in water, 1 quart, for 25 minutes, or till the liquid jellies on cooling; strain and flavour. Very nutritious; recommended in irritation of the mucous membranes and phthisis.

=Jelly, Copaiba.= (M. Caillot.) _Syn._ GELATINA COPAIBA. _Prep._ Isinglass, 4 parts; water, 40 parts; dissolve in a water bath, and add 20 parts of sugar; pour the clear liquid jelly into a warm mortar, and add copaiba, 60 parts; triturate, and pour in a vessel to jelly. Flavour with some aromatic essential oil or balsam of tolu.

=Jelly, Cor′sican Moss.= _Syn._ GELATINA HELMINTHOCORTI, L. _Prep._ (P. Cod.) Corsican moss (_Gracilaria Helminthocorton_), 1 oz.; water, q. s.; boil 1 hour, and strain 8 fl. oz.; to this add of isinglass (previously soaked in a little water), 1 dr.; refined sugar, 2 oz.; white wine, a wine-glassful. Vermifuge. See DECOCTION.

=Jelly, Fruit.= Under this head we include those jellies made from the juices of fruits.

_Prep._ The strained juice mixed with 1/3 to 1/2 its weight of refined sugar, until it ‘jellies’ on cooling, observing to carefully remove the scum as it rises. The process should be conducted by a gentle heat, and it is preferable not to add the sugar until the juice is somewhat concentrated, as by lengthened boiling the quality of the sugar is injured.

_Obs._ Jellies are sold in pots or glasses, like JAMS. Both jams and fruit jellies are refrigerant and laxative; they are, however, mostly employed as relishes, especially during fevers and convalescences. The principal fruit jellies are:——APPLE, BARBERRY, CHERRY (from either Cornelian or Kentish cherries), CURRANT (black, white, and red), ELDERBERRY, GOOSEBERRY, PLUM, QUINCE, RASPBERRY. See LEMON and ORANGE JELLY.

=Jelly, Glycerin.= _Syn._ GELATINA GLYCERINI. Mix glycerin to the required consistence with compound tragacanth powder. Or take powdered gum Arabic, 1/2 oz.; syrup, 4 oz. (3 oz. of sugar to 1 oz. of water); the yolks of 3 eggs; olive oil, 4 oz.; glycerin, 2 oz. Rub the gum and syrup well together, add the yolks, and when mixed add the oil and glycerine, previously triturated together. Applied to chapped hands, abrasions, &c. See GLYCERIN OF STARCH.

=Jelly, Gra′′vy.= By evaporating meat gravies.

=Jelly, Harts′horn.= _Syn._ GELATINA CORNU CERVI, L. _Prep._ (P. Cod.) Hartshorn shavings, 8 oz.; wash it in water, then boil in clean water, 3 pints, till reduced to one half; strain, press, add of sugar, 4 oz., the juice of one lemon, and the white of an egg beaten up with a little cold water; mix well, clarify by heat, evaporate till it jellies on cooling, then add the peel of the lemon, and set it in a cool place. It may be flavoured with wine, spices, &c. Very nutritious.

=Jelly, Ice′land Moss.= _Syn._ GELATINA LICHENIS, L. _Prep._ (P. Cod.) Iceland moss, 2 oz.; soak for 1 or 2 days in cold water, then boil for 1 hour in water, q. s. to yield a strong solution; strain, decant the clear after repose, apply heat, and dissolve therein of isinglass, 1 dr.; evaporate the whole to a proper consistence, put it into pots, and set them in a cool place. Nutritious. Recommended in phthisis. The jelly of Iceland moss and cinchona (GELATINA LICHENIS CUM CINCHONA——P. Cod.) is made by adding to the above syrup of cinchona, 6 fl. oz.

=Jelly, Iceland Moss (Sweetened).= (P. C.) _Syn._ GELATINA LICHENIS SACCHARATA. _Prep._ Saccharated Iceland moss (see ICELAND MOSS, SACCHARATED), 7-1/2 oz.; sugar, 7-1/2 oz.; water, 15 oz.; orange-flower water, 1 oz. Boil the first three substances and remove the scum which forms, and then let the jelly flow into a vessel which contains the orange-flower water.

=Jelly, I′′rish Moss.= _Syn._ GELATINA CHONDRI, L. _Prep._ From Irish or carrageen moss. See DECOCTION.

=Jelly, I′′singlass.= _Syn._ CONFECTIONERS’ JELLY; GELATINA ICHTHYOCOLLÆ, L. _Prep._ From isinglass dissolved in water by boiling, and evaporated till it ‘jellies’ on cooling, adding flavouring, as desired. 1-1/2 oz. of good isinglass makes fully a pint of very strong jelly. See BLANCMANGE, ISINGLASS, CALVES-FEET JELLY, &c.

=Jelly, Lem′on.= From isinglass, 2 oz.; water, 1 quart; boil, add of sugar 1 lb., clarify, and when nearly cold add the juice of 5 lemons, and the grated yellow rinds of 2 oranges and of 2 lemons; mix well, strain off the peel, and put it into glasses.

=Jelly No′yeau.= As PUNCH JELLY, but strongly flavoured with bitter almonds.

=Jelly, Or′ange.= From orange juice, 1 pint; let it stand over the grated yellow rind of 3 or 4 of the oranges for a few hours, then strain, and add, of loaf sugar, 1/2 lb., or more, isinglass 1/2 oz., dissolved in water, 1 pint; mix, and put it into glasses before it cools.

=Jelly, Punch.= From isinglass, 2 oz.; sugar, 1-3/4 lb.; water, 1 pint; dissolve, add of lemon juice, 1/2 pint; the peels of 2 lemons and of 2 oranges; rum and brandy, of each 1/4 pint; keep it in a covered vessel until cold, then liquefy it by a very gentle heat, strain, and pour it into moulds. A pleasant and deceptive way of swallowing alcohol.

=Jelly, Quince.= (E. P., 1744.) _Syn._ GELATINA CYDONIORUM. _Prep._ Juice of quinces, 3 lbs.; sugar, 1 lb.; boil to a jelly.

=Jelly, Rice.= _Syn._ CRÊME DE RIZ. From rice boiled in water, sweetened, and flavoured.

=Jelly, Sago.= _Prep._ Soak sago in cold water for 1 hour, strain, and boil in fresh soft water until it becomes transparent; then add wine, sugar, clear broth, milk, or spices, to flavour. 1 oz. of sugar makes a pint of good jelly.

=Jelly, Salep.= (Soubeiran). _Syn._ GELATINA SALEPÆ. _Prep._ Ground salep, 4 dr.; sugar, 4 oz.; water, a sufficient quantity. Boil to 12 oz., and flavour to the taste.

=Jelly, Ta′pioca.= As SAGO JELLY, but using tapioca in lieu of sago.

=JERVINE.= C_{60}H_{5}N_{2}O_{5} An alkaloid discovered in 1837, by Simon, in the root of the _Veratrum album_, and by Mitchell, in 1874, in the root of the _Veratrum viride_. Dr H. C. Wood, jun., describing the physiological effects of jervine, says they consist “in general weakness, lowering of arterial pressure, a slow pulse, profuse salivation, and finally convulsions.” Jervine was analysed by Will, who ascribed to it the above composition.

=JES′UIT’S BARK.= See CINCHONA.

=JESUIT’S DROPS.= See DROPS.

=JESUIT’S POWDER.= Powdered cinchona bark.

=JET.= A variety of mineral bituminous carbon, very hard, and susceptible of a fine polish.

=JEW′ELS.= See DIAMOND, EMERALD, GEMS, &c.

=JEWEL′RY.= The gold in articles of jewelry, whether solid or plated, which are not intended to be exposed to very rough usage, is generally ‘coloured,’ as it is called in the trade. This is done as follows:——

1. (RED GOLD COLOUR.) The article, after being coated with the amalgam, is gently heated, and, whilst hot, is covered with gilder’s wax; it is then ‘flamed’ over a wood fire, and strongly heated, during which time it is kept in a state of continual motion, to equalise the action of the fire on the surface. When all the composition has burned away, the piece is plunged into water, cleansed with the ‘scratch-brush’ and vinegar, and then washed and burnished. To bring up the beauty of the colour, the piece is sometimes washed with a strong solution of verdigris in vinegar, next gently heated, plunged whilst hot into water, and then washed, first in vinegar, or water soured with nitric acid, and then in pure water; it is, lastly, burnished, and again washed and dried.

2. (OR-MOLU COLOUR.) This is given by covering the parts with a mixture of powdered hematite, alum, common salt, and vinegar, and applying heat until the coating blackens, when the piece is plunged into cold water, rubbed with a brush dipped in vinegar, or in water strongly soured with nitric acid, again washed in pure water, and dried. During this process, the parts not to be dried in ‘or-molu colour’ should be carefully protected.

The frauds practised in reference to the ‘fineness’ of the metal used in jewelry is noticed under GOLD (Jeweller’s). See also ASSAYING, DIAMOND, GEMS, GILDING LIQUOR, GILDING WAX, &c.

=JEW’S PITCH.= See ASPHALTUM.

=JOURNAL BOXES, Alloy for.= Copper, 24 parts; tin 24 parts; antimony, 8 parts. First melt the copper, then add the tin, and lastly the antimony.

=JUICE (Spanish).= See EXTRACT and LIQUORICE.

=JU′JUBE.= A fruit resembling a small plum, produced by various species of _Zizyphus_. Combined with sugar, it forms the JUJUBE PASTE of the shops, when genuine; but that now almost always sold under the name is a mixture of gum and sugar, slightly coloured and flavoured.

=JU′LEP.= _Syn._ JULAP; JULEPUM, JULEPUS, JULAPIUM, L. A term usually regarded as synonymous with ‘MIXTURE’; but according to the best authorities, implying a medicine which is used as a vehicle for other forms of medicine. The word comes through the French, from a Persian expression, which signifies ‘sweet drink.’ A julep, according to Continental writers, is a drink of little activity, generally composed of distilled waters, infusions, and syrups, to which mucilages and acids are sometimes added; “but never powders or oily substances, which could interfere with its transparency.” In England the juleps of old pharmacy are now classed under ‘MIXTURES,’

=JU′′NIPER BERRIES.= _Syn._ JUNIPERI BACCÆ, J. COMMUNIS BACCÆ (Ph. E.), JUNIPERUS (Ph. L.), L. The fruit of the _Juniperus communis_, or common juniper tree. In the old Ph. L. & D. both the tops and berries (JUNIPERI FRUCTUS ET CACUMINA——Ph. L. 1836; JUNIPERUS——BACCÆ, CACUMINA——Ph. D. 1862) were ordered. The berries are stomachic and diuretic, and have been long employed in dropsies, either alone or combined with foxglove and squills. The tops (SUMMITATES) have been highly praised in scurvy and certain cutaneous affections.——_Dose_, 1 to 2 dr., made into a conserve with sugar, or in the form of infusion or tea.

Douath found 100 parts of the berries to contain——

Water 29·44
Volatile oil ·91
Formic acid 1·86
Acetic acid ·94
Malic acid (combined) ·21
Oxalic acid traces
Wax-like fatty matter ·64
Green resin (from ethereal
solution) 8·46
Hard brown resin (from
alcoholic solution) 1·29
Bitter principle (called
juniperin) ·37
Pectin ·73
Albuminous substances 4·45
Sugar 29·65
Cellulose 15·83
Mineral substances 2·33
——————
97·11

=JUN′KET.= _Syn._ DEVONSHIRE JUNKET, CURD JELLY. From warm milk put into a bowl, and then turned with a little rennet; some scalded cream and sugar are next added with a sprinkling of cinnamon on the top, without breaking the curd. Much esteemed by holiday folk in the western counties during the hot weather of summer. Sometimes, very strangely, a little brandy finds its way into these trifles.

=JUTE.= This is the fibre yielded by the _Corchorus capsularis_, a lime tree growing in India and China. It is the material of which sacks, gunny bags, and coarse thread are made. It mixes even with linen or cotton, and hence may not improbably be employed as a sophisticant of these substances.

The plates on page 930 exhibit the different microscopic appearances of the three substances.

=KALEIDOSCOPE.= _Syn._ FLOWER-GLASS. A pleasing philosophical toy invented by Sir David Brewster, which presents to the eye a series of symmetrical changing views. It is formed as follows:——Two slips of silvered glass, from 6 to 10 inches long, and from 1 to 1-1/2 inch wide, and rather narrower at one end than the other, are joined together lengthwise, by one of their edges, by means of a piece of silk or cloth glued on their backs; they are then placed in a tube of tin or pasteboard, blackened inside, and a little longer than is necessary to contain them, and are fixed by means of small pieces of cork, with their faces at an angle to each other that is an even aliquot part of 4 right angles (as the 1/6, 1/8, 1/10, &c.). The other end of the tube is then closed with an opaque screen or cover, through which a small eyehole is made in the centre; and the other end is fitted, first with a plate of common glass, and at the distance of about 1/8th of an inch, with a plain piece of slightly ground glass, parallel to the former; in the intermediate place or cell are placed the objects to form the images. These consist of coloured pieces of glass, glass beads, or any other coloured diaphanous bodies, sufficiently small to move freely in the cell, and to assume new positions when the tube is shaken or turned round. A tube so prepared presents an infinite number of changing and symmetrical pictures, no one of which can be exactly reproduced. This toy is so easily constructed, is so very inexpensive, and at the same time so capable of affording an almost inexhaustible fund of amusement to the young, that we advise our juvenile friends to try their hands at its construction. Any common tube of tin or pasteboard may be used, and strips of glass smoked on one side will answer for mirrors.

=KA′LI.= The name formerly applied to a species of _Salsola_ employed for making BARILLA. It is sometimes used as a designation for the crude alkalies, and is the German synonym for ‘potassa.’

=Kali, Acid′ulated.= _Syn._ LEMON AND KALI, LEMONATED K. A common preparation of the shops for making a pleasant effervescing draught. It is sometimes incorrectly styled ‘citrate of potash.’ _Prep._ 1. Carbonate of soda and tartaric acid, of each 5 oz.; lump sugar, 1 lb.; all in the state of fine powder, and separately dried by a very gentle heat, after which they are mixed together, flavoured with essence of lemon, 1 dr., rubbed through a gauze sieve in a warm dry situation, put into bottles, and corked down immediately.

2. Finely powdered white sugar, 16 lbs.; tartaric acid, 4-1/4 lbs.; carbonate of soda, 4 lbs.; essence of lemon, 1 oz.; as the last. Keeps well. A dessert-spoonful of either thrown into a glassful of water makes a pleasant effervescing draught.

=KA′LIUM.= [L.] Potassium.

=KAL′YDOR.= A cosmetic lotion; it resembles ‘GOWLAND’S LOTION,’ but is got up in a rather more pleasing style. See LOTION.

=KAMALA.= A powder consisting of the minute glands obtained from the capsules of the _Rottlera tinctoria_, a plant belonging to the nat. ord. _Euphorbiaceæ_. Kamala is imported from India, where it is known under the name of kameela. The rottlera, from which it is obtained, is a tree from 15 to 20 feet in height, indigenous to India and to many of the East Indian Islands.

Kamala has long been employed in India as a remedy for tapeworm, and within the last few years has been given for the same purpose in this country with very general success. It may be administered in doses of from thirty grains to three drachms, suspended in water, rubbed up with mucilage, or mixed with syrup. In large doses, such as three drachms, it sometimes purges violently. After the third or fourth motion the worm is generally evacuated dead. A second dose may be taken in about four hours should the first fail to act; or instead of a second dose, some castor oil may be given. Kamala is also used externally by the natives of India in various skin complaints, particularly in scabies. It is also said to have proved useful in herpetic ringworm.

Dr Anderson obtained from the resinous colouring matter, which is the principal constituent of kamala, a yellow crystalline substance, to which he gave the name _rottlerin_. The existence of rottlerin has since been confirmed by Mr Groves, who found that it becomes changed by exposure, a circumstance to which he attributes its non-detection in old specimens of the drug, and to which may very reasonably be attributed Leube’s failure to find it.

The ‘British Pharmacopœia’ ascribes the following ‘characters’ to kamala:——“A fine granular mobile powder, of a brick-red colour; it is with difficulty mixed with water, but when boiled with alcohol the greater part is dissolved, forming a red solution. Ether dissolves most of it, the residue consisting principally of tufted hairs. It should be free from sand or earthy impurities.”

Kamala forms a very considerable article of export from India, it being a valuable dye.

=KA′OLIN.= _Syn._ CHINA CLAY, PORCELAIN C. A fine white clay, derived from the decomposition of the felspar of granitic rocks. The potteries and porcelain works of this country are chiefly supplied with this substance from extensive tracts of it which occur near St Austie, Cornwall. See CLAY.

Elsner[9] gives the following process for distinguishing kaolin from ordinary clay:——He agitates it in a test-tube with pure strong sulphuric acid till a uniform mixture is produced, decants the acid after subsidence, dilutes it carefully with six volumes of water, and supersaturates the cooled solution with ammonia.

[Footnote 9: Dingl., ‘Pot. Journ.’ (Watts).]

Kaolin thus treated separates but slowly from the strong acid, and the diluted acid solution gives an immediate white precipitate with ammonia, whereas ordinary clay is but slightly attacked by the acid, separates quickly from it, and the acid after dilution gives but an insignificant precipitate with ammonia.

=KAP′NOMOR.= _Syn._ CAPNOMOR. A colourless oil obtained from crude kreasote by distillation with potassa. It boils at 360° Fahr., has a peculiar odour, and is insoluble in water, but readily soluble in an alkaline solution of kreasote.

=KATAL′YSIS.= _Syn._ CATALYSIS, CONTACT ACTION. Terms applied to a class of chemical actions in which the decompositions, and the recombination of the elements of compound bodies, is apparently excited by the mere presence of, or contact with, other bodies, which do not themselves suffer such a change.

=KAVA-KAVA.= See AVA.

=KELP.= The alkaline ashes obtained by burning various species of sea-weed, formerly much used for the preparation of carbonate of soda. The weeds most valued for the purpose are the _Fucus vesiculosus_, _nodosus_, and _serratus_, and the _Laminaria bulbosa_ and _digitata_.

Of late years the manufacture of kelp, like that of barilla, has been almost abandoned except as a source of iodine. Mr E. C. C. Stanford, by carefully collecting and compressing the weed, and afterwards submitting it to dry distillation, doubles the yield of iodine and bromine, and obtains in addition various valuable hydrocarbons. See BARILLA, IODINE, SODA, &c.

=KER′MES.= _Syn._ KERMES-GRAINS, ALKERMES; GRANUM TINCTORIUM, L. The dried bodies of the female _Coccus Ilicis_ of Linnæus, a small insect of the order _Hemiptera_, which flourishes on the Ilex oak. It has been used as a red and scarlet dye-stuff ever since the time of Moses; but is now superseded in this country by cochineal, which gives colours of much greater brilliancy.

=KER′MES MIN′ERAL.= _Syn._ KERMES MINERALE, K. MINERALIS, L. An amorphous tersulphide of antimony, containing a small admixture of teroxide of antimony and sulphuride of potassium. _Prep._ 1. IN THE HUMID WAY.——_a._ (P. Cod.) Carbonate of soda (cryst.), 128 parts (say 21 parts), is dissolved in water, 1280 parts (say 210 parts), contained in a cast-iron pan; tersulphide of antimony (in fine powder), 6 parts (say 1 part), is next added, and the whole boiled for an hour, with constant agitation with a wooden spatula; the boiling liquid is then filtered into a heated earthen pan containing a small quantity of very hot water, and the solution is allowed to cool as slowly as possible; the red powder which is deposited is collected on a cloth, on which it is well washed with cold water, and the superfluous water being removed by pressure, the powder is dried by a gentle heat, and is, lastly, passed through a fine silk-gauze sieve, and preserved from light and air.

_b._ (Wholesale.) From black sulphuride of antimony, 4 lbs.; carbonate of potassa, 1 lb.; boil in water, 2 galls., for half an hour, filter, &c., as before. The undissolved portion of sesquisulphuret of antimony may be boiled again several times with fresh potassa and water, until the whole is dissolved. Inferior to the last.

_c._ (CLUZELL’S KERMES.) From tersulphide of antimony, 4 parts; crystallised carbonate of soda, 90 parts; water, 1000 parts; boil, &c., as in 1, _a_, and dry the powder, folded up in paper, at a heat not exceeding 90° Fahr.

2. IN THE DRY WAY.——_a._ (P. Cod.) Carbonate of potassa, 100 parts; tersulphide of antimony, 50 parts; sulphur, 3 parts; mix, fuse in a Hessian crucible, pour the melted mass into an iron mortar, and when cold reduce it to powder; next boil it in water, 1000 parts, contained in an iron vessel, filter the solution, and otherwise proceed as before. _Product_: large, but of inferior quality.

_b._ (Fownes.) From tersulphide of antimony, 5 parts; carbonate of soda (dry), 3 parts; water, 80 parts; fuse, &c., as before. Nearly equal to 1, _a_.

_c._ (Berzelius.) Carbonate of potassa (pure), 3 parts, tersulphide of antimony, 8 parts; water, q. s. Resembles the last.

_Prop., &c._ An odourless, tasteless powder, insoluble in both water and alcohol, and, when pure and carefully prepared, entirely soluble in hydrosulphate of ammonia. As prepared by the formulæ 1, _a_, and 1, _c_, it is a very dark crimson powder, of a velvety smoothness; but that from the other formulæ has a brownish-red colour, more or less deep. The secret of preparing this compound of a fine and velvety quality, like that imported from the Continent, consists simply in filtering the solution whilst boiling hot, and allowing it to cool very slowly, by placing the vessel in an appropriate situation for that purpose. Another important point, according to Rose, is to employ sufficient alkali to keep the whole of the teroxide of antimony in solution as the liquid cools, instead of allowing a part of it to be deposited with the kermes. This is the reason of the superior quality and mildness of that prepared according to the directions of the French Codex. The liquor decanted from the ‘kermes mineral’ yields the golden sulphide of antimony on the addition of an acid, for which purpose the acetic is generally employed.

_Dose_, 1/2 gr. to 3 or 4 gr., as a diaphoretic, cathartic, or emetic. It occupies in foreign practice the place of our James’s Powder.

=KETCH′UP.= _Syn._ CATCHUP, CATSUP, KATCHUP. The juice of certain vegetables strongly salted and spiced, so as to be used as sauce; or a simple sauce made without the natural juice as a substitute for the true ketchup. The following are the principal varieties:——

=Ketchup, Camp.= _Prep._ Take of good old beer, 2 quarts; white wine, 1 quart; anchovies, 4 oz.; mix, heat it to the boiling-point, remove it from the fire, and add of peeled shalots, 3 oz.; mace, nutmegs, ginger, and black pepper, of each, bruised, 1/2 oz.; macerate for 14 days, with frequent agitation, then allow it to settle, and decant and bottle the clear portion.

=Ketchup, Cu′cumber.= _Prep._ From ripe cucumbers, in the same way as mushroom ketchup. Very luscious. Mixed with cream, or melted butter, it forms an excellent white sauce for fowls, &c.

=Ketchup, Marine′.= _Prep._ Take of strong old beer, 1 gall.; anchovies, 1-1/2 lb.; peeled shalots (crushed), 1 lb.; bruised mace, mustard seed, and cloves, of each 1/2 oz.; bruised pepper and ginger, of each 1/4 oz.; mushroom ketchup and vinegar, of each 1 quart; beat the mixture to the boiling point, put it into a bottle, and macerate for 14 days, frequently shaking; then strain through flannel, and bottle it for use. Excellent with anything; like the last, it makes good white sauce, and keeps well.

=Ketchup, Mush′room.= _Prep._ 1. Sprinkle mushroom flaps, gathered in September, with common salt, stir them occasionally for 2 or 3 days, then lightly squeeze out the juice, and add to each gallon cloves and mustard seed, of each, bruised, 1/2 oz.; allspice, black pepper, and ginger, of each, bruised, 1 oz.; gently heat to the boiling-point in a covered vessel, macerate for 14 days, and decant or strain. Should it exhibit any indications of change in a few weeks, bring it again to the boiling-point, with a little more spice, and a table-spoonful more salt.

2. Take of mushroom juice, 2 galls.; pimento, 2 oz.; cloves, black pepper, mustard seed, and ginger, of each, bruised, 1 oz.; salt, 1 lb. (or to taste); shalots, 3 oz.; gently simmer for 1 hour in a covered vessel, cool, strain, and bottle.

3. Take of mushroom juice, 100 galls.; black pepper, 9 lbs.; allspice, 7 lbs.; ginger, 5 lbs.; cloves, 1 lb. (all bruised); salt, q. s.; gently simmer in a covered tin boiler for 1 hour.

=Ketchup, Oys′ter.= _Prep._ Pulp the oysters, and to each pint add, of sherry wine, or very strong old ale, 1 pint; salt, 1 oz.; mace, 1/4 oz.; black pepper, 1 dr.; simmer very gently for 10 minutes, strain, cool, bottle, and to each bottle add a spoonful or two of brandy, and keep them in a cool situation. COCKLE KETCHUP and MUSSEL KETCHUP are made in the same way. Used to flavour sauces when the fish are out of season; excellent with rump steak, &c.

=Ketchup, Pon′tac.= _Prep._ Take of the juice of elderberries and strong vinegar, of each 1 pint; anchovies, 1/2 lb.; shalots and spice, q. s. to flavour; boil for 5 minutes, cool, strain, and bottle. Used to make fish sauces.

=Ketchup, Toma′to.= _Prep._ Prepared from tomatoes or love apples, like mushroom ketchup, except that a little very strong Chili vinegar is commonly added. An admirable relish for ‘high’ or rich flavoured viands.

=Ketchup, Wal′nut.= _Prep._ 1. Take of the expressed juice of young walnuts, when tender, 1 gall.; boil 10 minutes, skim, add of anchovies, 2 lbs.; shalots, 1 lb.; cloves and mace, of each 1 oz.; 1 clove of garlic, sliced; simmer in a covered vessel for 15 minutes, strain, cool, and bottle, adding a little fresh spice to each bottle, and salt, q. s. Will keep good in a cool place for 20 years.

2. Take of green walnut shells, 16 galls.; salt, 5 lbs.; mix and beat together for a week, press out the liquor, and to every gallon add, of allspice, 4 oz.; ginger, 3 oz.; pepper and cloves, of each 2 oz.; all bruised; simmer for half an hour, and set aside in a closed vessel and in a cool situation until sufficiently clear.

3. Take of walnut juice, 1 gall.; vinegar, 1 quart; British anchovies (sprats), 3 or 4 lbs.; pimento, 3 oz.; ginger, 1/4 oz.; long pepper, 1/2 oz.; cloves, 1 oz.; shalots, 2 oz.; boil and bottle, as before.

4. From the juice of walnut shells, 30 galls.; salt, 1 bushel; allspice and shalots, of each 6 lbs.; ginger, garlic, and horse-radish, of each 3 lbs.; essence of anchovies, 3 galls.; as before.

=Ketchup, Wine.= _Prep._ Take of mushroom or walnut ketchup, 1 quart; chopped anchovies, 1/2 lb.; 20 shalots; scraped horse-radish, 2 oz.; spice, q. s.; simmer for 15 minutes, cool, and add of white and red wine, of each 1 pint; macerate for 1 week, strain, and bottle.

_General Remarks._ In preparing the above articles, vessels of glazed earthenware, or stoneware, or well-tinned copper pans, should alone be used to contain them whilst being boiled or heated, as salt and vegetable juices rapidly corrode copper, and render the ketchup poisonous. Nothing in the shape of copper, lead or pewter should be allowed to touch them. Even a plated copper spoon left in a bottle of ketchup for some time will render its contents poisonous. Unpleasant and even dangerous fits of vomiting, colic, and diarrhœa have resulted from the neglect of this precaution. See SAUCE, &c.

=KIBES.= The vulgar name for ulcerated chilblains.

=KID′NEYS.= _Syn._ RENES, L. (In _anatomy_.) The kidneys, as almost every one knows, are abdominal viscera which secrete the urine, and form the great channels by which the effete nitrogenous matter is removed from the blood. They are subject to various affections, both functional and organic, chronic and acute, of which some are imperfectly understood, and others only admit of alleviation, but not of being cured. See URINE and URINARY AFFECTIONS.

=Kidneys.= (In _cookery_.) Soyer recommends kidneys to be dressed by gently broiling them, having previously split them, “so as nearly to divide them, leaving the fat in the middle,” and “run a skewer through them, that they may remain open.” After being rubbed with a little butter, and seasoned with salt and pepper, “they may be served on toast, or with any sauce.” “You may also egg and bread-crumb them.” “Five minutes suffice for a sheep or lamb’s kidney of common size.” (Soyer.) One or two lamb’s kidneys, plainly broiled and served up with the gravy in them, eaten along with a little dry-toasted bread, form a most excellent and appropriate luncheon or dinner for a dyspeptic or convalescent.

=KIESERITE.= A sulphate of magnesia found in the refuse salt (abraumsalz) of Stassfurth, near Magdeburg. It forms about 12% of the _abraumsalz_. It is employed for washing wool and for the manufacture of ‘permanent white’ by treatment with chloride of barium; also for the preparation of Glauber salts, and of hypochlorite of magnesia for bleaching linen. See LINEN.

=KING’S CUP.= _Prep._ Yellow peel of 1 lemon; lump sugar, 1-1/2 oz.; cold water, 1 pint; infuse 8 or 10 hours, and strain. The addition of a teaspoonful of orange-flower water is a great improvement. Used as a diluent in cases where acid liquors are inadmissible. See LEMONADE.

=KING’S EVIL.= See SCROFULA.

=KING’S YELLOW.= See YELLOW PIGMENTS.

=KI′NIC ACID.= HC_{7}H_{11}O_{6}. _Syn._ QUINIC ACID, CINCHONIC ACID. A peculiar monobasic acid occurring in the cinchona barks, in which it exists associated with the alkaloids.

Kinic acid is somewhat extensively diffused throughout the vegetable kingdom, being found in the bark of every species of the true cinchonas, as well as in the leaves of the oak, the elm, the ash, the ivy, the privet, and the coffee plant and berries. It occurs in the cinchona barks most probably combined with the alkaloids, which therefore exist in the plant as kinates.

It is readily obtained from kinate of lime by the action of dilute sulphuric acid; the filtered solution evaporated to the consistence of a syrup, gradually deposits large crystals resembling those of tartaric acid.

Henry and Plisson give the following directions for the preparation of kinic acid:——Make a decoction of cinchona bark with water containing some sulphuric acid, and filter whilst hot, and to the filtrate add gradually freshly precipitated oxide of lead, until the liquid becomes neutral, and changes from a red to a pale yellow colour; care must be taken to add sufficient oxide. The filtrate is freed from lead by passing sulphuretted hydrogen through it, and filtered milk of lime is then added to precipitate the quinine and cinchonine; and the filtered liquid is evaporated to a syrup, which yields on cooling crystalline calcic kinate. To separate the acid from the calcic salt, Berzelius directs an aqueous solution of the salt to be made and to be precipitated by basic acetate of lead; the washed precipitate, suspended in water, is then decomposed by sulphuretted hydrogen, and the solution filtered and evaporated. Or the calcium kinate may be decomposed by an aqueous or alcoholic solution of sulphuric acid.[10]

[Footnote 10: Watts.]

Kinic acid is, in the form of large tubular crystals, fusible at 161° C. These crystals dissolve in two parts of water; they are also soluble in spirits of wine, but scarcely, if at all, in ether.

It forms salts called kinates. Kinate of calcium is obtained from an acidulated infusion of cinchona bark, by adding an excess of lime, filtering, evaporating to a syrup, and setting the liquid aside to crystallise. These crystals are purified by re-dissolving them, treating the solution with a little animal charcoal, and crystallising the salt as before. The liquid from which the bark-alkaloids have been precipitated by hydrate of lime affords an almost inexhaustible supply of this salt. See KINONE.

=KI′NO.= _Syn._ GUM KINO; KINO (B. P., Ph. L. E. & D.) The juice flowing from the incised bark of the _Pterocarpus Marsupium_ or Indian, hardened in the sun.——_Dose_, 10 to 30 gr., in powder; as an astringent in chronic diarrhœa, &c.

=Kino, Factitious=, met with in the shops, is made as follows:——Logwood, 48 lbs.; tormentil root, 16 lbs.; madder root, 12 lbs.; exhaust by coction with water, q. s.; to the liquor add of catechu, 16 lbs.; dissolve, strain, and evaporate to dryness. _Prod._ 24 lbs. Extract of mahogany is also commonly sold for kino.

=KIRSCH′WASSER= (-văs ser) [Ger.]. _Syn._ KIRSCHENWASSER. A spirituous liquor distilled in Germany and Switzerland from bruised cherries. From the rude manner in which it is obtained, and from the distillation of the cherry-stones (which contain prussic acid) with the liquor, it has often a nauseous taste, and is frequently poisonous. When properly made and sweetened, it resembles noyeau.

=KISH.= An artificial graphite occasionally produced in iron-smelting furnaces. It occurs in brilliant scales, and is said to possess peculiar efficacy in certain forms of anæmia and chlorosis.

=KITCH′EN.= The late Alexis Soyer set down as one of the crying faults of our countrymen the employment of an apartment for the kitchen which is either too small or inconveniently situated, and which, in general, is not sufficiently provided with ‘kitchen requisites.’ “As a workman cannot work properly without the requisite tools, or the painter produce the proper shade without the necessary colours, in like manner does every person wishing to economise his food and to cook it properly require the proper furniture wherewith to do it.” The neglect of these matters, which is so general, is, undoubtedly, a mischievous and deceptive economy.

=KNIVES, to Clean.= After being used all knives should be wiped on a coarse cloth, so as to ensure their freedom from grease previous to being cleaned. The practice of dipping the blades in hot water not only fails to remove any grease that may be on them, but is almost sure to loosen the handles. It is very essential to remove any grease from them, since if this remain it will spoil the knife-board.

For cleaning knives, a proper knife-cleaning machine, purchased of a good maker, is best. But where this is not used, the knife-board ought to be covered with very thick leather, upon which emery powder should be placed. The emery gives a good polish to the knives, and does not wear them out so quickly as Bath-brick. When the points of the knives become worn very thin, they should be rounded by the knife-grinder. Where the handles are good it will sometimes be worth while to fit them to new blades.

=KNOX’S POW′DER.= _Prep._ From common salt, 8 parts; chloride of lime, 3 parts; mixed together. An ounce of it dissolved in a tumblerful of water furnishes a solution which is similar to Labarraque’s disinfecting fluid.

=KŒCHLIN’S LIQUID.= _Prep._ From copper filings, 96 gr.; liquor of ammonia, 2 fl. oz.; digested together until it turns of a full blue colour, and then mixed with hydrochloric acid, 5 fl. dr.; distilled water, 5 lbs.——_Dose_, 1 to 2 teaspoonfuls daily; in scrofula. It is poisonous in large doses.

=KOOCH′LA NUT.= See NUX VOMICA.

=KOU′MISS.= A liquor prepared by the Calmucs, by fermenting mare’s milk, previously kept until sour, and then skimmed. By distillation it yields a spirit called rack, racky, or araka. 21 lbs. of fermented milk yield about 3/4 pint of low wines, and this, by rectification, gives fully 1/4 pint of strong alcohol. It has lately come into use as a remedy for phthisis and general debility.

The following formula from the _Zeitschrift des Oesterr. Apoth. Ver._ (1876, 526), for the preparation of so-called KOUMISS EXTRACT, is said to be a good one:——

Powdered sugar of milk 100 parts
Glucose (prepared from starch) 100 ”
Cane sugar 300 ”
Bicarbonate of potassium 36 ”
Common salt 33 ”

Dissolve these ingredients in 600 parts of boiling fresh whey of milk, allow the solution to cool, then add 100 parts of rectified spirit, and afterwards 100 parts of strained fresh beer yeast. Stir the mixture well and put into bottles containing a quarter of a litre each. The bottles must be well corked and kept in a cool place.

For the preparation of Koumiss add 5 to 6 tablespoonfuls of this extract to a litre of skimmed, lukewarm milk, contained in a bottle of thick glass; cork well, keep the bottle for half a day in a moderately warm room (at 16°-20° C.), and afterwards in a cool cellar, shaking occasionally. The bottle should be filled to within 3-4 centimètres of the cork. After two days the Koumiss is ready for use.

=KOUS′SO.= _Syn._ CUSSO, KOSSO. This substance is the dried flowers of the _Brayera anthelmintica_, an Abyssinian tree which grows to the height of about 20 feet, and belongs to the natural order Rosaceæ. It is one of the most effective remedies known for both varieties of tapeworm. The dose for an adult is 3 to 5 dr., in powder, mixed with about half a pint of warm water, and allowed to macerate for 15 or 20 minutes. The method prescribed for its successful administration is as follows:——The patient is to be prepared by a purgative or a lavement, and the use of a very slight diet the day before. The next morning, fasting, a little lemon juice is to be swallowed, or a portion of a lemon sucked, followed by the dose of kousso (both liquid and powder), at 3 or 4 draughts, at short intervals of each other, each of which is to be washed down with cold water acidulated with lemon juice. The action of the medicine is subsequently promoted by drinking weak tea without either milk or sugar, or water flavoured with lemon juice or toasted bread; and if it does not operate in the course of 3 or 4 hours, a dose of castor oil or a saline purgative is taken.

The flavour of kousso is rather disagreeable and nauseating. Its operation is speedy and effectual; but at the same time it is apt to produce, in large doses, great prostration of strength, and other severe symptoms, which unfit it for administration to the delicate of both sexes, or during pregnancy or affections of the lower viscera. Care should be taken not to purchase it in powder, as, owing to its high price, it is uniformly adulterated. The powdered kousso of the shops is, in general, nothing more than the root-bark of pomegranate, coloured and scented.

=KRE′ASOTE.= _Syn._ CREASOTE, CREOSOTE, KREOSOTE; CREASOTUM (B. P., Ph. L. & D.), CREAZOTUM (Ph. E.), L. A peculiar substance, discovered by Reichenbach, and so named on account of its powerful antiseptic property. It is a product of the dry distillation of organic bodies, and is the preservative principle of wood smoke and pyroligneous acid.

_Prep._ Kreasote is manufactured from wood-tar, in which it is sometimes contained to the amount of 20% to 35%, and from crude pyroligneous acid and pyroxilic oil.

1. (P. Cod.) Wood-tar is distilled in a wrought-iron retort until white vapours of paraffin appear; the heavy oily matter which forms the lower layer of the product is collected, washed with water slightly acidulated with sulphuric acid, and then distilled in a glass retort, rejecting the first portions, which are chiefly eupion; the distillate is treated with a solution of potassa (sp. gr. 1·12), the mixed liquids being shaken strongly together; after it is settled, the layer of eupion which forms is removed from the surface, and the potash-solution of kreasote exposed to the air until it becomes black; it is then saturated with dilute sulphuric acid, the water liquid rejected, and the remainder (consisting of crude kreasote) submitted to distillation in glass; the treatment by exposure, potassa, sulphuric acid, and distillation is repeated three times or oftener, until the combination of kreasote and potassa ceases to become coloured by the action of the air; it is, lastly, saturated with concentrated phosphoric acid, and again distilled, rejecting the first portion that comes over.

2. (M. Simon.) A copper still, capable of containing 80 Berlin quarts, is filled to one third with the oil of wood-tar, and heat is applied; first, the more volatile matters pass over; these do not contain kreasote, and are, therefore, rejected; but when, by gradually increasing the temperature, there passes over a very acid liquid, which becomes turbid, and at the same time an oil separates from it when mixed with water, the product is collected, and the distillation continued until the operator notices a squirting in the still, when this part of the process is complete; the distilled product is then nearly saturated with potassa and returned to the still, which, in the meantime, has been well cleaned out, and about half filled with water, and the distillation is recommenced; at first an oil comes over, which floats on water, and which consists chiefly of eupion, and is, therefore, rejected; as soon, however, as the oil begins to sink in the water which comes over with it, it is charged with kreasote, and is carefully collected; the distilling aqueous fluid being reintroduced from time to time into the still, and the distillation continued so long as any oil continues to come over with it; the heavy oily distillate is now agitated with liquor of potassa, sp. gr. 1·120; the portion which remains undissolved is eupion, and is skimmed off; the potassa-solution of kreasote still, however, contains a considerable quantity of eupion, the greater portion of which may be separated by dilution and distillation with an equal quantity, or with at least 4/5ths of its volume of water, fresh water being added from time to time, as long as any eupion comes over with the distilled liquor; when this has ceased to pass over, sulphuric acid is poured into the still in quantity exactly sufficient to saturate 1/3rd only of the potassa formerly employed, and the distillation is again renewed; kreasote now distils over, the first portions of which, however, still contain eupion, after which pure kreasote follows; that is to say, “a kreasote which, when mixed with 6 or 8 times its quantity of a solution of pure potassa, furnishes a mixture which, by the addition of any further quantity whatever of water, does not become turbid.” The combination of kreasote remaining in the still is now mixed with sulphuric acid in slight excess, and the distillation renewed, the water coming over with it being from time to time returned into the still; and when no further oil passes over with the water, the process is complete. The kreasote thus obtained is redistilled with the water which has passed over with it, whilst the distilled water, as before, is allowed from time to time to run back into the still. The kreasote thus obtained is then colourless; but it contains a considerable quantity of water in solution, which is separated by distillation in a glass retort. The water distils first, and then kreasote, which, after cleaning the neck of the retort from the water, must be received in another dry receiver. If the kreasote assumes a red colour after being exposed for some time to the air, it must be re-distilled, and then it keeps very well. Korne found that tar prepared from turf furnishes much more kreasote than that from fir-wood, &c.

3. (Ure.) In operating upon pyroligneous acid, if we dissolve effloresced sulphate of soda in it to saturation, at the temperature of 267° Fahr., the kreasote separates, and floats upon the surface; it is then decanted, and left in repose for some days, during which it deposits a fresh portion of salt and vinegar; it is next saturated whilst hot with carbonate of potassa, and distilled along with water; a pale yellow oily liquid passes over, which is rectified with phosphoric acid, &c., like the crude product of kreasote from tar.

_Prop._ Kreasote is a colourless, transparent liquid, heavier than water, of a peculiar unpleasant penetrating odour resembling that of smoked meat, and a very pungent and caustic taste; its vapour irritates the eyes; it boils at 400° Fahr., and is still fluid at -16·6° Fahr.; it produces on white filter paper greasy spots, which disappear if exposed to a heat of 212° Fahr.; dissolves in 80 parts of water, and mixes in all proportions with spirit of wine, the essential and fatty oils, acetic acid, naphtha, disulphide of carbon, ammonia, and potassa; it dissolves iodine, phosphorus, sulphur, resins, the alkaloids, indigo blue, several salts (especially the acetates and the chlorides of calcium and tin); reduces the nitrate and acetate of silver; is resinified by chlorine, and decomposed by the stronger acids. The aqueous solution is neutral, and precipitates solutions of gum and the white of eggs. It kindles with difficulty, and burns with a smoky flame. When quite pure, it is unaltered by exposure to the air. Sp. gr. 1·071, at 68° Fahr. A slip of deal dipped into it, and afterwards in hydrochloric acid, and then allowed to dry in the air, acquires a greenish-blue colour. It turns a ray of polarised light to the right, whereas carbolic acid does not affect polarisation.

_Pur._ The fluid commonly sold in the shops for kreasote is a mixture of kreasote, picamar, and light oil of tar; in many cases it is little else than impure carbolic acid, with scarcely a trace of kreasote. Pure kreasote is perfectly soluble in both acetic acid and solution of potassa; shaken with an equal volume of water in a narrow test-tube, not more than the 1-80th part disappears; otherwise it contains water, of which kreasote is able to assume 1-10th without becoming turbid. If it can be dissolved completely in 80 parts by weight of water, at a medium temperature, it then forms a perfectly neutral liquid. An oily residue floating on the surface betrays the presence of other foreign products (EUPION, KAPNOMOR, PICAMAR), which are obtained at the same time with the kreasote during the dry distillation of organic substances.

Kreasote is “devoid of colour, has a peculiar odour, and is soluble in acetic acid. When it is dropped on bibulous paper, and a boiling heat is applied for a short time, it entirely escapes, leaving no transparent stain.” (Ph. L.) “Entirely and easily soluble in its own weight of acetic acid.” (Ph. E.) Sp. gr. 1·046 (Ph. L.), 1·066 (Ph. E. & D.). The density and boiling point of absolutely pure kreasote is given above. When prescribed in pills with oxide of silver, the mass will take fire unless the oxide be first mixed with liquorice or other powder. (Squire.)

_Uses._ Kreasote has been recommended in several diseases of the organs of digestion and respiration, in rheumatism, gout, torpid nervous fever, spasms, diabetes, tapeworm, &c.; but its use has not, in general, been attended with satisfactory results. It is given in the form of pills, emulsion, or an ethereal or spirituous solution. Externally it has been employed in various chronic diseases of the skin, sores of different kinds, mortifications, scalds, burns, wounds (as a styptic), caries of the teeth, &c.; mostly in the form of an aqueous solution (1 to 80); or mixed with lard (5 drops to 1 dr.), as an ointment; dissolved in rectified spirit, it forms a useful and a popular remedy for toothache arising from decay or rottenness. In the _arts_, kreasote is extensively employed to preserve animal substances, either by washing it over them, or by immersing them in its aqueous solution. A few drops in a saucer, or on a piece of spongy paper, if placed in a larder, will effectually drive away insects, and make the meat keep several days longer than it otherwise would. A small quantity added to brine or vinegar is commonly employed to impart a smoky flavour to meat and fish, and its solution in acetic acid is used to give the flavour of whisky to malt spirit. See CARBOLIC ACID.