Chapter LXVIII: Part 2 (29)

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.

=Sponge, To Clean a.= There is nothing more pleasant for washing the skin than a fresh good sponge, or the reverse when not kept thoroughly clean. Without the greatest care, a sponge is apt to get slimy long before it is worn out. It may be made almost as good as, in fact often better than, new, by the following process:——Take about 2 or 3 oz. of carbonate of soda, or of potash; dissolve in 2-1/2 pints of water; soak the sponge in it for 24 hours, then wash and rinse it in pure water. Then put it for some hours in a mixture, 1 glassful of muriatic acid to 3 pints of water; finally, rinse in cold water, and dry thoroughly. A sponge should always be dried, if possible, in the sun every time it has been used.

=SPONGES Employed in Washing Wounds, Purification of.= M. Leriche advises the sponge to be first saturated with a solution of 4 parts of permanganate of potassium in 100 parts of water; then passed through a solution of sulphurous acid, and finally washed thoroughly with water. The sponges are said to become perfectly disinfected and deodorised, whilst the tissue is not affected by the treatment.

=SPOROKTON.= See SULPHUROUS ANHYDRIDE.

=SPOTS and STAINS.= 1. OIL and GREASE SPOTS on boards, marble, &c., when recent, may be removed by covering them with a paste made of fullers earth and hot water, and the next day, when the mixture has become perfectly dry, scouring it off with hot soap-and-water. For old spots, a mixture of fullers earth and soft soap, or a paste made of fresh-slaked lime and pearlash, will be better; observing not to touch the last with the fingers.

2. RECENT SPOTS of OIL, GREASE, or WAX, on woollen cloth or silk, may be removed with a little clean oil of turpentine or benzol; or with a little fullers earth or scraped French chalk, made into a paste with water, and allowed to dry on them. They may also be generally removed by means of a rather hot flat-iron and blotting-paper or spongy brown paper, more especially if the cloth, or one of the pieces of paper, be first slightly damped. OLD OIL and GREASE SPOTS require to be treated with ox-gall or yolk of egg, made into a paste with fullers earth or soap. PAINT SPOTS, when recent, generally yield to the last treatment. Old ones, however, are more obstinate, and require some fullers earth and soft soap made into a paste with either ox-gall or spirit of turpentine.

The ‘American Chemist’ gives the following method for extracting grease-spots from books or paper:——Gently warm the greased or spotted part of the book or paper, and then press upon it pieces of blotting paper one after another, so as to absorb as much of the grease as possible. Have ready some fine, clear, essential oil of turpentine heated almost to a boiling state;[191] warm the greased leaf a little, and then with a soft, clean brush, wet with the heated turpentine both sides of the spotted part. By repeating this application the grease will be extracted. Lastly, with another brush dipped in rectified spirits of wine go over the place, and the grease will no longer appear, neither will the paper be discoloured.

[Footnote 191: This operation ought to be very carefully accomplished, as the turpentine is a highly inflammable body.]

FRUIT and WINE STAINS, on linen, commonly yield easily to hot soap-and-water. If not, they must be treated as those below.

INK SPOTS and RECENT IRON MOULDS on washable fabrics may be removed by dropping on the part a little melted tallow from a common candle, before washing the articles; or, by the application of a little lemon juice, or of a little powdered cream of tartar made into a paste with hot water. Old ink spots and iron moulds will be found to yield almost immediately to a very little powdered oxalic acid, which must be well rubbed upon the spot previously moistened with boiling water, and kept hot over a basin filled with the same.

Boettger recommends the use of pyrophosphate of soda for the removal of ink stains from coloured woven tissues, to be applied in the form of a concentrated solution. The recent ink stains are readily removed, but older stains require washing and rubbing with the solution for a long time.

STAINS arising from ALKALIES and ALKALINE LIQUORS, when the colours are not destroyed, give way before the application of a little lemon juice; whilst those arising from the weaker acids and acidulous liquids yield to the fumes of ammonia, or the application of a little spirit of hartshorn or sal volatile.

STAINS OF MARKING INK may be removed by soaking the part in a solution of chloride of lime, and afterwards rinsing it in a little solution of ammonia or of hyposulphate of soda; or they may be rubbed with the tincture of iodine, and then rinsed as before.

NITRIC ACID STAINS, TO REMOVE. The yellow stain left by nitric acid can be removed either from the skin or from brown or black woollen garments by moistening the spots for awhile with permanganate of potash, and rinsing with water. A brownish stain of manganese remains, which may be removed from the skin by washing with aqueous solution of sulphurous acid. If the spots are old they cannot be entirely removed. See BALLS, CLOTHES, HANDS, SCOURING, STAINS, &c.

=SPRAIN.= _Syn._ SUBLUXATIO, L. An injury of a joint, in which it has been strained or twisted in an unnatural manner, without actual dislocation. Pain, swelling, and inflammation, are the common consequences, which must be combated by purgatives, repose, and a low diet, with refrigerant lotions, or warm fomentations, according to circumstances. In extreme cases, blood should be taken. Where there is simple stiffness and weakness, exercise is often serviceable.

_Treatment for the Horse and other Animals._ Foment. Apply lead lotion and refrigerants.

IF FOR CURB use counter-irritants, or red iodide of mercury ointment, or the firing iron; and if for a horse a high-heeled shoe.

=SPRAT.= The _Clupea Sprattus_ (Linn.), a small fish of the herring family, abounding on our coasts. Gutted, coloured, and pickled, it is sold for anchovies, or as British anchovies, and much used to make the sauce of that name. Sprats contain about 6 per cent. of fat.

=SPRENGEL’S PUMP.= See AIR PUMP.

=SPRINKLES.= See BOOKBINDING.

=SPRUCE.= See BEER, ESSENCE, and POWDERS.

=SPUNK.= See AMADOU.

=SQUILL.= _Syn._ SCILLA (B. P., Ph. L., E., & D.), L. The bulb of “_Urginea Scilla_,” sliced and dried. In small doses, squill acts as a stimulating expectorant and diuretic; in larger ones, as an emetic and purgative. With the first intention it is generally given in substance (powder), in doses of 1 to 3 or 4 gr.; with the latter, either made into vinegar or oxymel (which _see_). It is an excellent remedy in coughs, &c., after the inflammatory symptoms have subsided.

=STAGGERS.= There are two varieties of the disease known under this name by which horses are affected, viz. stomach staggers, and grass or sleepy staggers. The first, which occasionally kills the horse in twelve or fifteen hours after the attack, is generally induced by an overladen stomach and improper food. The animal has perhaps partaken largely and rapidly, and after too long a fast, of some diet to which it is unaccustomed, such as vetches, clover, or grass. These undergo decomposition within the stomach and intestines, and give rise to such an evolution of gas, as either to set up inflammation of the stomach and intestines, or to lead to their rupture, in which latter case the result is, of course, fatal. The symptoms are a quick and feeble pulse, attempts at vomiting, a staggering gait, whilst very frequently the animal sits on its haunches like a dog. Sleepy staggers, which is a more chronic manifestation of the disease, is most common during the summer and autumn months, and generally occurs amongst horses fed on tough and indigestible food, such as vetches or rye grass, from which circumstances the complaint has been called ‘grass staggers.’ Both kinds of the disease require the same treatment.

Mr Finlay Dun prescribes a brisk purge, consisting of 6 dr. of aloes in solution, with a dr. of calomel and 2 oz. of oil of turpentine; also the injection every hour of clysters, consisting of salt, soap, or tobacco smoke, the abdomen being at the same time diligently rubbed and fomented with water nearly boiling. To ward off stupor he recommends the frequent administration of 2 or 3 dr. of carbonate of ammonia, with an ounce or two of spirit of nitrous ether, or of strong whiskey toddy, combined with plenty of ginger. To guard against a return of the attack light and easily digestible food should be administered every four or five hours, and occasional mild purgatives should be given.

Horses are also subject to another form of staggers called ‘mad staggers.’ This disease originates, however, in causes wholly dissimilar from those just stated, being the result of phrenitis or inflammation of the brain. The animal is frequently very furious and excited, and seems wholly unable to control itself, throwing itself madly about, and attempting to run down anybody that comes in its way; it is also frequently unable to keep on its legs, and when it falls, plunges, and struggles violently.

The treatment recommended is prompt and copious bloodletting, combined with active purges and enemas, with refrigerant lotions to the head.

=STAINED GLASS.= The art of painting or staining glass resembles enamel painting, in the effect being produced by fluxing certain metallic substances, as oxides or chlorides, on its surface, by means of heat applied in a suitable furnace. The operations it embraces are difficult, and require great promptitude and experience to prove successful. The colours or compounds employed are, for the most part, similar to those noticed under ENAMEL and PASTE.

=STAINS.= Discolorations from foreign matters. Liquid dyes are also frequently termed ‘stains.’ See SPOTS, &c., and _below_.

=Stains, Blood.= Spots of dried blood on wood, linen, &c., however old, are easily recognised by the microscope; but simple stains or marks of blood of a slight character, especially those occurring on iron or steel, are recognised with greater difficulty. To obviate this, H. Zollikofer adopts the following plan:——The spot is removed, by scraping, from the surface of the metal, and the resulting powder is digested in tepid water, when a liquid is obtained which exhibits the following reactions:

1. The liquid is neutralised with acid, and heated to ebullition, when opalisation occurs, or a dirty red coagulum forms.

2. The coagulum is dissolved in hot liquor of potassa; the solution, if blood (hæmatin) be present, is diachromatic, or appears green by transmitted light and red by reflected light.

3. By the addition of concentrated chlorine water, in excess, to either solution, white flocks of albumen and chlorhæmatin separate, which are free from iron, as tested by sulphocyanide of potassium.

_Obs._ The last two reactions are said to be characteristic. Very old spots must be boiled in water containing a little liquor of potassa. See Dr Taylor’s ‘Medical Jurisprudence,’ and BLOOD.

=Stains, Bookbinder’s.= See LEATHER, MARBLING, &c.

=Stains, Confectioner’s.= These are similar to those noticed under LIQUEUR. Mineral colours, especially mineral blues, greens, and yellows, must on no account be used, as they are nearly all dangerous poisons; nor is there any inducement to use them, since the vegetable substances referred to afford, by proper management, every shade that can be possibly required. These stains are also used for cakes and pastry.

=Stains, Liqueur.= See LIQUEUR.

=Stains, Map.= See MAPS, VELVET COLOURS, &c.

=STAM′MERING.= _Syn._ BLÆSITAS, L. Occasionally this depends on some organic affection, or slight malformation of the parts of the mouth or throat immediately connected with the utterance of vocal sounds; but, much more frequently, it is a habit resulting from carelessness, or acquired from example or imitation. When the latter is the case, it may be generally removed by perseveringly adopting the plan of never speaking without having the chest moderately filled with air, and then only slowly and deliberately. Hasty and rapid speaking must not be attempted until the habit of stammering is completely subdued. Nervous excitement and confusion must be avoided as much as possible, and the general health attended to, as circumstances may direct. This variety of stammering is commonly distinguished by the person being able to sing without hesitation. Stammering depending on elongation of the uvula, and other like causes, may be generally removed by a simple surgical operation.

=STAN′NIC ACID.= Peroxide of tin.

=STARCH.= C_{6}H_{10}O_{5}. _Syn._ AMYLACEOUS FECULA; AMYLUM, L. One of the most important and widely diffused of the proximate principles of vegetables being found, in greater or less quantity, in every plant. The mealy and farinaceous seeds, fruits, roots, and the stem-pith of certain trees, consist chiefly of starch in a nearly pure state. Wheat contains about 75% and potatoes about 15% of this substance. From these sources the fecula is obtained by rasping or grinding to pulp the vegetable structure, and washing the mass upon a sieve, by which the torn cellular tissue is retained, whilst the starch passes through with the liquid, and eventually settles down from the latter as a soft, white, insoluble powder, which, after being thoroughly washed with cold water, is dried in the air, or with a very gentle heat.

WHEAT STARCH (AMYLUM, B. P., Ph. L., E., & D.) is commonly prepared by steeping the flour in water for a week, or a fortnight, during which time the saccharine portion ferments and the starch granules become freed, for the most part, from the glutinous matter which envelops them, by the disintegrating and solvent action of the lactic acid generated by the fermentation. The sour liquor is then drawn off, and the feculous residue washed on a sieve; what passes through is allowed to settle, when the liquid is again drawn off, and the starch thoroughly washed from the slimy matter; it is then drained in perforated boxes, cut up into square lumps, placed on porous bricks to absorb the moisture, and, lastly, air- or stove-dried.

In the preparation of starch from potatoes (potato starch) and other like vegetable substances, the roots or tubers, after being washed and peeled, either by hand-labour or by machinery, are rasped by a revolving grater, and the pulp washed on hair sieves until freed from feculous matter. Successive portions of the pulp are thus treated until the vessel over which the sieves are placed, or into which the washings run, is sufficiently full. The starch held in suspension in the water having subsided to the bottom, the water is drawn off, and the starch stirred up with fresh water, and again allowed to subside. This operation is repeated several times, with fresh water, until the starch is rendered sufficiently pure for commercial purposes, when it is washed and dried as before. The waste fibres and the washing waters are used as manure.

The starch manufactory at Hohenziatz treated 1216 tons of potatoes for starch between the 4th October, 1874, and the 6th February, 1875. The waste water after passing through precipitating vats, &c., for the purpose of collecting all the particles of starch, was conducted into a reservoir and mixed with spring water. This water was conducted over a meadow of 18·5 acres, and then passed to a meadow of 4·95 acres, and from this to the third and last, which contained 6·19 acres. The 29·64 acres received the water from 1064 tons of potatoes, or for each acre 4·38 cwt. of potash, 1·26 cwt. of phosphoric acid and 1·27 of nitrogen.

The following table shows analysis (1) of potato water; (2) of the same diluted; (3) of water from the first meadow; (4) water from the second meadow; 1 litre contained——

1. 2. 3. 4.

mg. mg. mg. mg.

Whole solid matter 1857·8 323·8 322·8 262·0
Organic matter 1134·2 101·8 38·0 78·8
Inorganic matter 723·8 222·0 348·8 183·2
Potash 212·5 55·0 41·2 8·2
Phosphoric acid 56·6 5·5 trace trace
Nitrogen 140·7 12·0 4·0 9·1
Ammonia 37·4 0 0 0
Nitric acid 3·8 trace trace trace

The disappearance of ammonia and phosphoric acid in 2 is accounted for by the precipitation of phosphate of magnesium and ammonium on the addition of the spring water.

The harvest in hay before the use of potato water was 19·13 cwt. per acre, and afterwards 31·88 cwt. The composition of the hay is better than before, as will be seen by the following comparative table:——

1 2

Moisture 15·00 15·00
Woody matter 22·66 22·88
Mineral matter 7·64 8·69
Sol. in ether 2·00 2·30
Albumen 10·89 15·85
Extractable matter }
not containing } 41·81 35·34
nitrogen }
—————— ——————
100·00 100·00[192]

[Footnote 192: ‘Dingl. Polyt. Jour.,’ ccxxv, 394-396 (‘Journ. Chem. Soc,’).]

In the manufacture of starch from rice and Indian corn (rice starch, maize starch), a very dilute solution of caustic soda, containing about 200 gr. of alkali to each gallon of liquid, is employed to facilitate the disintegration and separation of the gluten and other nitrogenised matters. A weak solution of ammonia, or sesquicarbonate of ammonia, is also similarly employed with advantage. The gluten may be recovered by saturating the alkali with dilute sulphuric acid. Such starch does not require boiling, and is less apt than wheat starch to attract moisture from the atmosphere. Most of the so-called ‘wheaten starch’ of commerce used by laundresses is now prepared from rice.

To whiten the starches made from damaged roots and grains, and the coarser portions of those from sound ones, a little solution of chloride of lime is occasionally added to the water, followed by another water containing a very little dilute sulphuric acid; every trace of the last being afterwards removed by the copious use of pure soft or spring water.

The bluish-white starch used by laundresses is coloured with a mixture of smalts and alum in water, and is regarded as unfit for medicinal purposes.

_Prop., &c._ Starch is insoluble in cold water, and in alcohol and most other liquids, but it readily forms a gelatinous compound (amidin) with water at about 175° Fahr.; alcohol and most of the astringent salts precipitate it from its solutions; infusion of galls throws down a copious yellowish precipitate, containing tannic acid, which is redissolved by heating the liquid; heat and dilute acids convert it into dextrin and grape sugar; strong alkaline lyes dissolve it, and ultimately decompose it. Sp. gr. 1·53.

To the naked eye it presents the appearance of a soft, white, and often glistening powder; under the microscope it is seen to be altogether destitute of crystalline structure, but to possess, on the contrary, a kind of organisation, being made of multitudes of little rounded transparent bodies, upon each of which a series of depressed parallel rings, surrounding a central spot or hilum, may be traced. The starch granules from different plants vary both in magnitude and form. Those of potato starch and canna starch (tous les mois) are the largest, and those of rice and millet starch the smallest, the dimensions ranging from 1/200 to the 1/10000 of an inch. The granules of arrow-root and tous les mois are ovoid, those of potato starch both oblong and circular those of tapioca muller-shaped, and those of wheat starch circular.

_Identif._ One of the commonest frauds practised upon the profession and the public is the admixture of the cheaper kinds of starch, chiefly potato farina, with arrow-root, and vending manufactured for genuine tapioca, sago, and other articles of diet, used for invalids and children. These sophistications are most easily detected with a good microscope.[193]

[Footnote 193: Drawings of the principal starches will be found under the substances from which they are obtained, as “arrow-root,” &c.]

=Starch, I′odide of.= _Syn._ AMYLI IODIDUM, AMYLI IODATUM, L. _Prep._ (Ph. Castr. Ruthena.) Iodine, 24 gr.; rectified spirit, a few drops; rub them to a powder; then add of starch, 1 oz., and again triturate, until the mass assumes a uniform colour. Recommended by Dr A. Buchanan, of Glasgow, as producing the alterative effects of iodine, without the usual irritant action of that medicine.——_Dose._ A teaspoonful, or more, in water-gruel, or any bland liquid, twice or thrice a day.

=Starch, Soluble Iodide of.= (Petit.) _Prep._ Iodine, 12 grammes; starch, 100 grammes; ether, q. s. Dissolve the iodine in the ether, pour the resulting solution over the starch, and triturate until the ether has sufficiently evaporated. Put the product in a porcelain capsule and expose it to the heat of a boiling water bath for half an hour, with occasional stirring. This treatment is sufficient to render it entirely soluble in hot water.

Dr Bellini strongly recommends iodide of starch as a valuable antidote in cases of poisoning by caustic alkalies, alkaline, or earthy sulphides, and vegetable alkaloids. The advantages attending its employment, he says, are: that it may be administered in large doses; that it does not possess the irritating properties of free iodine; and that it readily forms harmless compounds with the substances named. To avoid the subsequent decomposition of the latter, he advises its administration to be followed by an emetic. As an antidote to alkaline and earthy sulphides, the author thinks it preferable to all others. In cases of poisoning by ammonia, caustic potash, or soda, it is applicable when acid drinks are not on hand.

=STARCHING (Clear).= Muslins, &c., are ‘clear-starched’ or ‘got-up’ by laundresses in the following manner:——Rinse the articles in three waters, dry them, and dip them into thick-made starch, which has been previously strained through a piece of muslin; squeeze them, shake them gently, and again hang them up to dry; when they are dry, dip them twice or thrice into clear water, squeeze them, spread them on a linen cloth, roll them up in it, and let them lie an hour before ironing them. Some persons put a morsel of sugar into the starch, to prevent its sticking whilst ironing, and others stir the starch with a candle to effect the same end; both these practices are as injurious as unnecessary. The best plan to prevent sticking is simply to use the best starch, and to make it well, and to have the irons quite clean and highly polished. Mr W. B. Tegetmeier recommends the addition of a small piece of paraffin (a piece of paraffin candle-end) to the starch, to increase the glossiness of the ironed fabric.

=STARS.= (In pyrotechny.) _Prop._ 1. (Brilliant——Marsh.) Nitrate, 52-1/2 parts; sulphur and black antimony, of each 13 parts; reduce them to powder, make them into a stiff paste with isinglass, 1-1/2 parts, dissolved in a mixture of vinegar, 6-1/2 parts; and spirits of wine, 13 parts; lastly, form this into small pieces, and whilst moist, roll them in meal gunpowder.

2. (WHITE——Ruggieri.) Nitre, 16 parts; sulphur, 7 parts; gunpowder, 4 parts; as the last.

3. (GOLDEN RAIN.)——_a._ (Ruggieri.) Nitre and gunpowder, of each 16 parts; sulphur, 10 parts; charcoal, 4 parts; lampblack, 2 parts; mix, and pack it into small paper tubes.

_b._ (Ruggieri.) Nitre, 16 parts; sulphur and gunpowder, of each 8 parts; charcoal and lampblack, of each 2 parts; as the last.

_c._ (Marsh.) Mealed gunpowder, 66-3/4 parts; sulphur, 11 parts; charcoal, 22-1/4 parts; as before. Used for the ‘garniture’ of rockets, &c. See PYROTECHNY.

=STAVES′ACRE.= _Syn._ STAVESACRE SEEDS; STAPHISAGRIÆ SEMINA, STAPHISAGRIA (Ph. L. & D.), L. “The seed of _Delphinium Staphisagria_, Linn.” (Ph. L.) This article is powerfully emetic and cathartic, but is now scarcely ever used internally. Mixed with hair powder, it is used to kill lice. An infusion or ointment made with it is said to be infallible in itch, but its use requires some caution.

=STAYS.= _Syn._ CORSET. Stays, “before womanhood, are instruments of barbarity and torture, and then they are needed only to give beauty to the chest. It is the duty of every mother, and every guardian of children, to inquire the purpose for which stays were introduced into female attire. Was it for warmth? If so, they certainly fulfil the intention very badly, and are much inferior to an elastic woollen habit, or one of silk quilted with wool. Was it to force the ribs, while yet soft and pliable, into the place of the liver and stomach, and the two latter into the space allotted for other parts, to engender disease and deformity to the sufferer and her children for generations? Truly, if this were the object, the device is most successful, and the intention most ingeniously fulfilled.” (Eras. Wilson.)

“Only observe,” exclaimed Dr John Hunter——“only observe, if the statue of the Medicean Venus were to be dressed in stays, and her beautiful feet compressed into a pair of execrably tight shoes, it would extort a smile from an Heraclitus, and a horse-laugh from a Cynic.”

“The Turkish ladies express horror at seeing Englishwomen so tightly laced.” (Lady M. W. Montague.) See DISTORTIONS.

=STEAM.= The application of steam of the laboratory, as a source of heat, is commonly effected by means of double pans, to the space between which steam, at a moderate pressure, is introduced, the arrangements being such as to permit of the condensed steam, or distilled water, being removed, by means of a cock, nearly as soon as formed, or as may be desirable. Another plan is to place coils of metal pipe along the bottom of cisterns, vats, &c., formed either of wood or metal, and to keep them supplied with high-pressure steam.

“It is quite susceptible of positive proof that by no arrangement yet discovered, can more than two thirds of the heat generated by a given quantity of coal, during combustion, be fairly absorbed and utilised in any of our manufactories; and, moreover, there are undeniable facts, which demonstrate that seldom, in the burning of coal, are more than three fourths of the total heat, which might be eliminated, actually obtained; thus justifying the supposition that one half of all the coal now consumed is virtually wasted and lost to society.” To lessen, as much as possible, this loss various improvements have been made, “which, for the most part, have consisted in lengthening the flues, and exposing a larger surface of the boiler to the action of the heated air passing from the furnace to the chimney.” “Remembering that air is an extremely bad conductor of heat, and that water about to be converted into steam is also a bad conductor, it is evident that time must form an important element in the perfect transmission of heat from one of these to the other; and hence, with a great velocity of current existing in the flues, very little heat would pass from air, however high its temperature, to water contained in a boiler, and so circumstanced with respect to its all but gaseous condition.” The results of the experiments on fuel made at the Museum of Practical Geology by Sir H. de la Beche and Dr Lyon Playfair go clearly to show that “to open the damper of a steam-boiler furnace is pretty generally to diminish the effective power of the fuel.” “Great waste of coal now arises from this simple circumstance; and much of the heat of the fire, which ought to go to the boiler, is lost by its (too) hasty transmission up the chimney. If, however, there be thus far room for improvement in the direction just indicated, still wider is the vacant space, caused by imperfect combustion, or, in technical phrase, ‘bad stoking,’ merely because the stoker, to economise his labour, and to avoid trouble, throws on to the bars of his furnace a thick layer of fuel, by which loss is caused in two or three directions.” These are, principally, imperfect combustion, and the volatilisation of fuel, as smoke, &c., from an insufficient supply of air, and from a mass of mere red-hot coke or cinder, two or three inches thick, lying between the boiler and the hottest part of the furnace; which last, according to Dr Kennedy, is about one inch above the fire-bars. Besides which, “in passing over this red-hot coke, the carbonic acid would be converted into carbonic oxide, and thus not only remove a quantity of carbon equal to its own, without yielding any additional heat, but actually with the production of cold, or, in other words, the absorption of heat.” (‘Dict. Arts, Manuf., and Mines.’) This points to the evident policy of using a smoke-consuming furnace, as noticed elsewhere.

Another matter worthy of remark is the constant waste of heat, and, consequently, of fuel, in laboratories and manufactories in which steam is employed, owing to the exposed condition of the pipes, boilers, and pans. All of these should be well ‘clothed’ or covered by some non-conducting medium, to prevent loss of heat by radiation, and by contact with the atmosphere. Not only does economy dictate such a course, but the health and comfort of the workpeople demand that the atmosphere in which they labour should be as little heated and poisoned as possible.

TABLE _of corresponding Pressure and Temperatures of
Steam_. By ARAGO and DULONG.

+------------------+------------++------------------+------------+
|Pressure |Temperature,||Pressure |Temperature,|
|in | ||in | |
|Atmospheres.[194] | Fahr. ||Atmospheres.[194] | Fahr. |
|------------------+------------++------------------+------------+
| | _Degrees._ || | _Degrees._ |
| 1 | 212· || 13 | 380·66 |
| 1-1/2 | 234· || 14 | 386·94 |
| 2 | 250·5 || 15 | 392·86 |
| 2-1/2 | 263·8 || 16 | 398·48 |
| 3 | 275·2 || 17 | 403·83 |
| 3-1/2 | 285· || 18 | 408·92 |
| 4 | 293·7 || 19 | 413·78 |
| 4-1/2 | 300·3 || 20 | 418·46 |
| 5 | 307·5 || 21 | 422·96 |
| 5-1/2 | 314·24 || 22 | 427·28 |
| 6 | 320·36 || 23 | 431·42 |
| 6-1/2 | 326·26 || 24 | 435·56 |
| 7 | 331·7 || 25 | 439·34 |
| 7-1/2 | 336·86 || 30 | 457·16 |
| 8 | 341·78 || 35 | 472·73 |
| 9 | 350·78 || 40 | 486·59 |
| 10 | 358·88 || 45 | 499·14 |
| 11 | 366·85 || 50 | 510·6 |
| 12 | 374· || | |
+------------------+------------++------------------+------------+

[Footnote 194: Estimating 14·6 lbs. = 1 atmosphere.]

A cubic inch of water, during its conversion into steam, under the ordinary pressure of the atmosphere, expands into 1696 cubic inches, or nearly a cubic foot.

One part, by weight, of steam, at 212° Fahr., when condensed into cold water, is found to be capable of raising 5·6 parts of the latter from the freezing to the boiling point. See FUEL, PIT-COAL, SMOKE, &c.

=STEAR′IC ACID.= HC_{18}H_{35}O_{2}. _Syn._ STEARIN (Commercial). This is obtained from stearin (see _below_), by saponification.

_Prep._ 1. Repeatedly dissolve and crystallise commercial stearic acid in hot alcohol, until its melting point becomes constant at not less than 158° Fahr. Pure.

2. (Chevreul.) Saponify mutton suet with caustic potassa, and dissolve the newly formed soap in 6 times its weight of hot water; to the solution add 40 or 50 parts of cold water, and set the mixture aside in a temperature of about 52° Fahr.; after a time separate the pearly matter (stearate and margarate of potassa) which falls, drain and wash it on a filter, and dissolve it in 24 parts of hot alcohol of sp. gr. ·820; collect the stearate of potassa which falls as the liquid cools, recrystallise it in alcohol, and decompose it, in boiling water, with hydrochloric acid; lastly, wash the disengaged stearic acid in hot water, and dry it.

3. (Commercial.) Ordinary tallow is boiled in large wooden vessels, by means of high pressure steam, with about 16% of hydrate of lime (equiv. to 11% of pure lime), for 3 or 4 hours, or until the combination is complete, and an earthy soap is formed, when the whole is allowed to cool; the product (stearate of lime) is then transferred to another wooden vessel, and decomposed by adding to it 4 parts of oil of vitriol (diluted with water) for every 3 parts of slaked lime previously employed, the action being promoted by steam heat and brisk agitation; after repose, the liberated fat is decanted from the sediment (sulphate of lime) and water, and is then well washed with water, and by blowing steam into it; it is next allowed to cool, when it is reduced to shavings by means of a number of knives worked by machinery, and in this divided state is placed in canvas bags and submitted to the action of a powerful hydraulic press, by which a large portion of the oleic acid which it contains is expelled; the pressed cakes are then a second time exposed to the action of steam and water, again cooled, and coarsely powdered, and again submitted to the joint action of steam and pressure; they are, lastly, melted, and cast into blocks for sale.

_Obs._ This product is a more or less impure mixture of stearic acid and other fatty bodies, particularly the so-called margaric acid, now generally regarded as a mixture of palmitic and stearic acids. The hard, fatty acids of vegetable origin (palmitic, cocinic, myristic, &c.), now so extensively used as candle materials, are obtained from the natural oils and butters by the process known as ‘sulphuric acid saponification,’ which consists in treating the fatty bodies with 5 or 6% of concentrated sulphuric acid at a high temperature (about 350° Fahr., produced by superheated steam), and distilling the resulting mass by the aid of steam heated to about 560° Fahr. Frequently the operations of hot and cold pressing are resorted to in order to free the product from the softer fats.

By a patent process employed at Price’s candle works the natural vegetable fats are decomposed into their constituents (fatty acids and glycerin) by the action of superheated steam alone, without previous ‘saponification’ with lime or sulphuric acid.

Another method for the preparation of commercial stearic acid is that of Messrs Moinier and Bontigny. This process is thus described in the ‘Chemical Technology’ of Messrs Ronalds and Richardson:——Two tons of tallow and 900 gall. of water are introduced into a large rectangular vat of about 270 feet capacity.

The tallow is melted by means of steam admitted through a pipe coiled round the bottom, and the whole kept at the boiling heat for an hour, during which a current of sulphurous acid is forced in. At the end of this period 6 cwt. of lime, made into milk with 350 gall. of water, are added. The mixture soon acquires consistence, and becomes frothy and viscid. The whole is now agitated in order to regulate the ebullitions, and prevent the sudden swelling up of the soapy materials. The pasty appearance of the lime soap succeeds, and it then agglomerates into small nodular masses.

The admission of sulphurous acid is now stopped; but the injection of the steam is continued until the small masses become hard and homogeneous. The whole period occupies eight hours, but the admission of the sulphurous acid is discontinued at the end of about three hours. The water containing the glycerin is run off through a tube into cisterns prepared to receive it.