Cooley's Cyclopaedia of Practical Receipts Volume I Part 119

=Cadmium, I'odide of.= CdI_{2}. _Syn._ HYDRI'ODATE OF CADMIUM; CAD"MII IODI'DUM, C. HYDRIO'DAS, L.

_Prep._ (Crookes.) Cadmium in filings 1 part, pure iodine 2 parts, are to be placed together in a capacious flask, with alcohol sufficient to cover them. Action commences at once, attended with considerable evolution of heat; when it ceases, heat the mixture till it is colourless; then filter from a few grains of cadmium which will remain undissolved, evaporate and crystallise.

_Uses._ In photography this salt has lately been employed with great success for iodizing collodion. Being very stable, it is not decomposed, and the collodion iodized with it preserves its sensitiveness undiminished during many months. (See COLLODION.) In _medicine_ it is used occasionally as a subst.i.tute for iodide of lead.

=Cadmium, Ox'ide of.= CdO. _Syn._ PROTOX'IDE OF CADMIUM; CAD'MII OXY'DUM, L. _Prep._ 1. (Hydrated.) From sulphate or chloride of cadmium, and a solution of caustic alkali; observing to well wash and dry the precipitate. A white powder, freely soluble in acids.

2. (Anhydrous.) By igniting the hydrated oxide, or the carbonate or nitrate of cadmium. That from the first two has a pale brown colour; that from the nitrate has a dark brown tint and a semi-crystalline appearance.

The former has been proposed to be used as a pigment.

=Cadmium, Sul'phate of.= CdSO_{4}. _Syn._ CAD'MII SUL'PHAS, CAD'MIUM SULPHU'RIc.u.m, KLAPRO'THRIUM SULPHU'RIc.u.m, L. _Prep._ 1. From carbonate or oxide of cadmium and dilute sulphuric acid, as the chloride.

2. (Cottereau.) Oxide of cadmium, 1 oz.; sulphuric acid, q. s.; dissolve, evaporate, and crystallise.

3. (Pereira.) Sulphuric acid, 6-1/2 parts; water, 15 parts; mix; add cadmium, 7 parts; dissolve, evaporate to dryness, redissolve in water, filter, and evaporate by a gentle heat, so that crystals may form.

_Prop., &c._ Efflorescent, rectangular, prismatic crystals; very soluble in water; tastes astringent. It is about 4 times as strong as sulphate of zinc, and is used in similar cases. _Dose_, 3 to 10 gr. _Externally_ (1/2 to 3 or 4 gr. to water, 1 oz.); in specks of the eye, opacity of the cornea, chronic ophthalmia, &c. As an ointment, 10 to 12 gr. to lard, 1 oz.

=Cadmium, Sul'phide of.= CdS. _Syn._ CADMIUM YELLOW. This occurs native as GREENOCK'ITE. It may be prepared artificially, either by fusing its elements together, or by pa.s.sing a stream of sulphuretted hydrogen through a solution of the chloride, nitrate, or sulphate. When prepared artificially, it is of a bright yellow or orange colour, and is of great value to the artist. It has been used in making fireworks. See FIRES, _Coloured_.

=Cadmium, Yellow.= See CADMIUM, SULPHIDE OF (_above_), and YELLOW PIGMENTS.

=CaeSALPINA (GUILANDINA) BONDUCELLA.= (Ind. Ph.) _Habitat._ Tropical portions of both hemispheres.--_Officinal part._ The seeds (_Bonducellae semina_, _Bonduc seeds_); of a somewhat irregular sub-spherical or ovoid form, usually from 5/8 to 6/8 of an inch in diameter, smooth, hard, and lead-coloured, and contain an amylaceous white nucleus, having a bitter taste. They contain a fixed oil, resin, and a bitter principle.--_Properties._ Tonic and antiperiodic.--_Therapeutic uses._ In intermittent fevers; also in debility, and other cases requiring tonics.--_Dose_, 10 to 15 grains twice daily.

COMPOUND POWDER OF BONDUC (_Pulvis Bonducellae compositus_). Take of bonduc seeds, deprived of their sh.e.l.ls and powdered, 1 oz.; black pepper, powdered, 1 oz. Mix thoroughly, and keep in a well-stoppered bottle.--_Dose_, 15 to 30 gr., three times a day.

=CaeSIUM.= [Eng., L.] Cae. A metal belonging to the alkaline group, discovered by Bunsen in the mineral water of Durckheim by means of SPECTRUM a.n.a.lYSIS (which _see_), and so named by him from _caesius_, greyish-blue, the colour of its characteristic ray.

=CAFFE'IC ACID.= _Syn._ CHLOROGE'NIC ACID. A white powder, discovered by Runge in coffee, in which it exists in combination with pota.s.sium (caffeiate of pota.s.sium), and caffeine, and is then very soluble in alcohol. Pfaff states that the aroma of coffee is dependent on the volatilisation, or, rather, the decomposition of this acid.

=CAFFE'INE.= C_{8}H_{10}N_{4}O_{2}. _Syn._ CAFFE'INA, THeINE, GUARANINE. A peculiar nitrogenised principle, discovered by Robiquet in coffee. It is, moreover, the essential principle of tea, of Paraguay tea, and of Guarana, infusions of which are used as beverages in different parts of the world.

The proportion of caffeine to the pound was found by Liebig to be as stated below in the six descriptions of coffee named:--

Martinique 32 grains.

Alexandrian 22 "

Java 22 "

Mocha 20 "

Cayenne 19 "

St Dominique 16 "

In Hyson tea it exists in the proportion of from 25 to 34 per cent.; and in gunpowder tea from 22 to 41. In Paraguay tea, or _mate_ as it is called in Brazil, and in Guarana, it exists in the proportion of 13 per cent.

_Prep._ 1. Coa.r.s.ely powdered raw or unroasted coffee is boiled in water, and subacetate of lead added to the filtered decoction to throw down the extractive and colouring matter; the excess of lead is next precipitated with sulphuretted hydrogen, and the liquid filtered and evaporated by a gentle heat; the residuum is dissolved in boiling water, the solution agitated with freshly burnt animal charcoal, filtered, evaporated, and crystallised. By redissolving the product in hot alcohol, it may be obtained in white, s.h.i.+ning, silky filaments, as the solution cools.

2. (H. J. Versman.) Quick-lime, 2 lbs.; water, q. s. to form a hydrate; raw coffee (bruised), 10 lbs.; mix, put it into a displacement apparatus, and cause alcohol of 80% to percolate through the mixture, until the fluid obtained no longer contains caffeine; the ma.s.s in the percolator is then roughly ground to powder, mixed with a fresh quant.i.ty of quick-lime, and the process of percolation repeated with fresh alcohol, as before. The spirit is next distilled from the mixed tinctures in a retort, and the residuum washed with a little warm water to remove the oil; the evaporation is then gently conducted until a crystalline ma.s.s is obtained, which is further freed from adhering oil by pressure between folds of blotting paper. It is purified by redissolving it in boiling water or hot alcohol, &c., as before.

3. (A. Vogel.) An extract of powdered coffee is made with commercial benzol; this being distilled off, leaves an oil and caffeine behind; the oil is then removed by a little ether or by hot water, from which latter liquid the alkaloid crystallises on cooling.

4. From a hot infusion of tea-leaves by treatment with subacetate of lead and sulphuretted hydrogen, as in process 1 (_above_).

5. (F. V. Greene.) Powdered guarana is intimately mixed with three times its weight of finely divided litharge, and the mixture boiled in distilled water, the ebullition being continued until, on allowing the temperature to fall below the boiling point, the insoluble portion is found to subside rapidly, leaving the supernatant liquid clear, bright, and without colour.

The quant.i.ty of distilled water required will be found to be about a pint for every fifteen grams of the guarana used in the experiment, and as the boiling has to be continued for several hours before the desired and all essential separation mentioned above takes place, water must be added from time to time to supply the place of that lost by evaporation. When cool, the clear liquid is decanted upon a filter, and when it has pa.s.sed through, which it will be found to do with facility, the precipitate is to be transferred to the filter, and washed with boiling water, the was.h.i.+ng to be continued as long as yellowish precipitates are produced with either phosph.o.m.olybdic acid solution, auric, or platinic chloride. A stream of sulphuretted hydrogen gas is now pa.s.sed through the filtrate to remove the small quant.i.ty of lead that has been dissolved, and the sulphide thus formed separated by filtration. The solution is evaporated on a water bath to expel the excess of sulphuretted hydrogen, filtered to remove a trace of sulphur, finally evaporated to the crystallising point, and the caffeine which crystallises out in cooling removed from the mother liquor and pressed between folds of bibulous paper. After being thus treated the crystals will be found to be perfectly white. On diluting the mother liquor with distilled water, filtering, and evaporating, a second crop of crystals are obtained, which are also perfectly white, after being pressed as above. The crystals are now dissolved in boiling dilute alcohol, filtered, and the solution set aside to crystallise by spontaneous evaporation. The resulting crystals of caffeine are perfectly pure and colourless.

6. (O. Caillol and P. Cazeneuve.) The following is a process for the rapid preparation of caffeine:--Black tea is thoroughly softened with four times its weight of hot water; a quant.i.ty of calcium hydrate equal to that of tea used is then added, and the whole evaporated on a water-bath to perfect dryness. The dry residue is exhausted with chloroform in a displacement apparatus, and the chloroform recovered from the percolate by distillation. The residue left in the retort is a mixture of caffeine and a resinous substance containing chlorophyll. On treating it with hot water, filtering and evaporating the filtrate on a water bath, the caffeine is obtained in perfectly white crystals.

_Prop., &c._ Soluble in 100 parts of cold water; freely soluble in hot water and in water acidulated with an acid; slightly soluble in cold alcohol; it fuses at 352 Fahr., tastes slightly bitter, and possesses feeble basic properties. With the sulphuric and hydrochloric acids it forms crystallisable compounds. The salts of caffeine may be made by dissolving it to saturation in the dilute acid, and evaporating the solution by a very gentle heat. It forms splendid double salts with b.i.+.c.hloride of platinum and terchloride of gold.

_Uses._ Caffeine has been recommended in those pains that affect only one side of the head (hemicrania); in doses of 1 to 3 gr. Its physiological action is very trifling, notwithstanding all that has been said to the contrary. Mr Cooley took 20 gr. daily of pure caffeine, for above a month, without experiencing any other effect than a very slight elevation of spirits after each dose, similar to that produced by a small quant.i.ty of spirits of sal volatile. It has been used lately with doubtful success as an antidote to the poisonous effects of opium. See COFFEE, TEA, &c.

=CAFFE'ONE.= A brown, aromatic oil, formed during the roasting of coffee.

=CAJ'EPUT OIL.= See OILS (Volatile).

=CAKES.= A species of fancy bread or trifle familiar to every one.

Before proceeding to the actual operation of cake-making, the various materials which are to enter into their composition undergo a certain amount of preparation. For this purpose every article is got ready about an hour previously to its being wanted, and is placed before the fire, or upon a stove, that it may become gently heated. Without these precautions it is impossible to produce good cakes. The flour is thoroughly dried, and warmed. The currants are nicely washed in a hair sieve, wiped dry in a cloth, and then set before the fire. Before use they are dusted over with a little flour. The sugar is rubbed to a fine powder, and pa.s.sed through a sieve. The eggs are well beaten in a basin, and strained. The b.u.t.ter is melted by being placed in a basin set in hot water, and is afterwards well beaten up with a little warm milk. The lemon peel is cut very thin, and beaten in a mortar to a paste or powder, with lump sugar; or for common purposes, it is grated. The caraways, ginger, and other flavouring ingredients are preferred in the form of fine powder, or are made into an essence, by digesting them in spirit of wine; the first is the most common method. The milk and water is made lukewarm. When all these things are ready and have stood a sufficient time, they are put into a pan, one after another, in the proper order, and well beaten together, by which the lightness of the cakes is considerably increased.

In plum cakes, as well as in some other varieties, a little yeast may be added after the b.u.t.ter, and the ma.s.s allowed to rise a little, and then again well kneaded, by which not only less b.u.t.ter and eggs may be used, but the products will be both lighter and more wholesome. Good stale bread, well soaked in hot milk or water, and then beaten to a paste, and pa.s.sed through a fine sieve, forms an excellent thing to mix up the ingredients with, and produces a very light and nutritious cake. Cakes "wetted up" with milk are richer, but do not keep so well as those without it; they get stale sooner, and then in that state are far from agreeable to the palate. A kind of flour prepared from maize or Indian corn has been recently introduced to the notice of cooks, but it is better adapted for puddings than for cakes. See CORN-FLOUR.

Cakes are preferably baked on flat tins or in little "tin shapes," which should be first well b.u.t.tered.

Cakes should be kept for store in tin canisters; wooden boxes, unless very well seasoned, are apt to give them an unpleasant taste. Brown-paper linings and wrappers should be avoided for the same reason. See BISCUITS, BREAD, BUN, ICING, STAINS, &c.

=Cakes, Al'mond.= _Prep._ 1. From sweet almonds (blanched and beaten to a smooth paste), flour and powdered sugar, of each 1/2 lb.; 7 eggs, and the outside peel of 4 lemons (shredded small). The almonds, sugar, lemon peel, and eggs, are beaten together, until as white as sponge paste; the flour next worked in, and the paste put into b.u.t.tered moulds, and baked in a slack oven, with 8 or 10 thicknesses of white paper under them and one or two over them.

2. Almonds, 1 lb.; sugar, 1/2 lb.; rose water or orange-flower water, 1/4 pint; flour, 3/4 lb.; 3 eggs; as above. Some persons ice these cakes.

=Cakes, Ban'bury.= _Prep._ From b.u.t.ter and dough fermented for white bread, of each 1 lb., as in making puff paste, then rolled out very thin, and cut into oval or triangular pieces, or other shapes. On these are placed a mixture of currants and moist sugar, equal parts, wetted with a little wine or brandy, and the paste being closed up, they are placed on a tin with the closed side downwards, and baked. A little powdered sugar, flavoured with candied peel (grated), or essence of lemon, is sifted over them as soon as they come out of the oven. In the common cakes of the shops the brandy is omitted, and lard is used for b.u.t.ter, but less of it.

=Cakes, Bath.= _Prep._ From b.u.t.ter, 1/2 lb., flour, 1 lb., 5 eggs, and a cupful of yeast; when risen, add powdered sugar, 4 oz., and caraways, 1 oz. Bake them on tins.

=Cakes, Cheese.= _Prep._ 1. Curdle some warm new milk with rennet, drain the curd in a linen bag, and add 1/4 of its weight, each, of sugar and b.u.t.ter, 6 eggs, some grated nutmeg, and a little orange flower or rose water.

2. (_Almond Cheese Cakes._) To the above add as much blanched almonds, beaten to a smooth paste, as there is b.u.t.ter, and an equal weight of macaroni.

3. (_Lemon Cheese Cakes._) To the first form add lemon peel (grated fine), or essence of lemon, q. s.

=Cakes, Di'et.= _Syn._ DIET BREAD. _Prep._ 1. Dissolve sugar, 1 lb., in milk, 1/2 pint; add 6 eggs, and whisk the mixture to a full froth, then cautiously stir in flour, 1 lb., beat it for 3/4 hour, and immediately bake it in a quick oven. It may be baked whole or divided into small cakes.

2. From fine flour and powdered sugar, equal parts; 6 eggs; and the juice and rind (grated) of 1 lemon.

=Cakes, Drop.= _Prep._ Eggs, 1 dozen; rosewater, 1 table-spoonful; powdered sugar, 1/2 lb.; fine flour, 1/2 lb.; and caraways, 1/2 oz. Drop it on wafer paper, and bake as before.

=Cakes, Gin'ger.= _Prep._ Sugar, 1 lb.; powdered ginger, 4 oz.; flour, 2 lbs.; water, 1 pint; b.u.t.ter, 1/2 lb.; candied orange peel, 8 caps (grated).

=Cakes, Lem'on.= _Prep._ Flour and sugar, of each 1 lb.; eggs, 1 dozen; grated peel and juice of 4 lemons; whisk the eggs to a bright froth; then gradually add the rest.

=Cakes, Marl'borough.= _Prep_. Beat 8 eggs and 1 lb. of pounded sugar 3/4 hour; then add fine flour, 1 lb.; and caraway seeds, 2 oz.