Cooley's Cyclopaedia of Practical Receipts Volume I Part 144

The per-centage may be calculated by multiplying the French degrees by the coefficient 0318.

=CHLOROCARBONIC ACID.= (COCl_{2}). _Syn._ PHOSGENE GAS, CARBONIC OXYDICHLORIDE. This compound may be produced by the direct combination of equal volumes of carbonic oxide and chlorine gases under the influence of sunlight (whence its name of "phosgene gas"), when the mixture gradually becomes colourless, and contracts to half its original volume.

Chlorocarbonic acid has a peculiar pungent smell, and fumes strongly when exposed to moist air, the moisture of which it decomposes, producing at the same time hydrochloric and carbonic acids.

It is sometimes employed in chemical research for the removal of hydrogen from organic compounds, and the subst.i.tution of carbonic oxide, or its elements for the hydrogen.

=CHLOROPHYLL.= The green colouring matter contained in the leaves, stalks, unripe fruit, and juices of most plants.

=CHLORO'SIS.= _Syn._ GREEN SICKNESS. A disease which princ.i.p.ally affects young unmarried females.

_Symp._ Languor, listlessness, fatigue after the least exercise, palpitation of the heart, flatulency, indigestion, acidity of stomach and bowels, constipation (generally), appet.i.te for unnatural food, general debility, &c. As the disease advances, the skin at first pale, a.s.sumes a peculiar greenish tint, the respiration becomes affected, the feet and legs swell, and various organic affections of the viscera ensue. During the early stages of this disease the catamenia are usually pale and scanty, and return at irregular intervals, and as it progresses they disappear altogether.

_Treat._ This should be tonic and restorative. That recommended under ANaeMIA may be adopted with advantage. See also APPEt.i.tE, ATROPHY.

=Chlorosis, Electuary for--Female Electuary.= A greenish-black thick syrup, consisting of sugar, bayberries, carbonate of iron, iron filings, and water. (Buchner.)

=Chlorosis Powder--Female Powder=--consists of a mixture of anise, sugar, and 14 per cent. of iron filings. (Wittstein.)

=Chlorosis Powder--Female Powder=, according to Schott and Strauss, is a mixture of violet root, gum Arabic, and a tasteless green powder with 33 per cent. of steel filings. According to Hager, it is composed of 2 parts ferri pulvis, with 3 parts powdered sweet-flag root.

=Chlorosis Powder--Female Powders.= Steel filings, starch powder, and knot gra.s.s, of each 1 part, Florentine orris root, 4 parts.

=Chlorosis Powder--Female Powders.= A mixture of 1 part steel filings and 2 parts of a vegetable powder composed of gum Arabic, Florentine orris, knot gra.s.s, &c. (Egb. Hoyer.)

=Chlorosis Water= (Dr Ewich) contains in 10,000 parts 11 of sodium carbonate, 9 of sodium chloride, 1-1/2 sodium sulphate, 7 calcium carbonate, and 12 iron carbonate with an excess of carbonic acid.

(Hager.)

=CHLOROUS ACID.= HClO_{2}. _Syn._ ACIDUM CHLORO'SUM, L. _Prep._ From chlorate of pota.s.sium, 4 parts; a.r.s.enious anhydride, 3 parts; nitric acid, 12 parts; (diluted with) water, 4 parts; heated together in a gla.s.s flask, furnished with a bent tube, and placed in a water bath. It must be collected in the same way as chlorine, or pa.s.sed into water, when it forms a solution of chlorous acid.

_Prop., &c._ Chlorous acid is a greenish-yellow gas, non-condensable by a freezing mixture of salt and ice, but liquefiable by extreme cold. The aqueous solution undergoes gradual decomposition, yielding chloric acid and chlorine. Chlorous acid possesses powerful oxidising and bleaching properties; with the bases it forms salts called CHLORITES. These are all soluble in water, and bleach like the acid. They may be recognised by the evolution of chlorous acid gas when acted on by an acid. The use of the a.r.s.enious acid is to deoxidise the nitric acid employed in the process.

Tartaric acid, or other deodorising agent, may be subst.i.tuted for it.

=CHOC'OLATE.= _Syn._ CHOCOLA'TA, L.; CHOCOLLATI, Mexican; CHOCOLAT, Fr. A beverage or paste made from the roasted seeds of the _Theobroma Cacao_, or COCOA. Strictly speaking, the term "chocolate" is applicable to all genuine preparations of cocoa, but it is now generally used to distinguish those which contain sugar, and, commonly, flavouring substances. Of late years great attention has been paid to the manufacture of chocolate in England; our princ.i.p.al makers now import the finest descriptions of cocoa, and produce varieties of the manufactured article which are scarcely inferior to those of their French rivals. The different kinds of cocoa, and the processes of roasting, sweating, &c., are described under COCOA, to which article we refer the reader also for particulars respecting the chemistry of chocolate.

_Prep._ The cocoa nibs[245] are ground in a mill consisting of stone or metal rollers, which are usually heated either by charcoal fires or by steam, so as to soften or melt the natural fat.[246] The warm, smooth paste which pa.s.ses from the mill is then placed in a mixing mill, and incorporated with refined sugar, and usually vanilla or other flavouring substance. The trituration is continued until the whole paste is converted into an entirely h.o.m.ogeneous ma.s.s, which is finally shaped, by means of suitable moulds, into various forms, as blocks, loaves, tablets, lozenges, &c.

[Footnote 245: The bruised, roasted seeds, freed from husk and membrane.]

[Footnote 246: Cacao- or cocoa-b.u.t.ter.]

_Obs._ Chocolate, prepared as above, without the addition of aromatics, is known in the trade as PLAIN CHOCOLATE. The Spaniards flavour it with vanilla, cloves, and cinnamon, and frequently scent it with musk and ambergris. With these additions it is termed SPANISH CHOCOLATE. In general, they add too large a quant.i.ty of the last four articles. The Parisians, on the contrary, use little flavouring, and that princ.i.p.ally vanilla. They employ the best kinds of cocoa, and add a considerable quant.i.ty of refined sugar. So prepared, it is called FRENCH CHOCOLATE.

_Proportions._ 1. FRENCH CHOCOLATE:--The proportions used for the best description are said to be--2 beans of vanilla, and 1 lb. of the best refined sugar, to every 3 lbs. of the choicest cacao nuts.

2. SPANISH CHOCOLATE:--The following forms are said to be commonly adopted:--

_a._ Caracas cocoa, 11 lbs.; sugar (white), 3 lbs.; vanilla, 1 oz.; cinnamon (ca.s.sia), 1/4 oz.; cloves, 1/2 dr.

_b._ Caracas cocoa, 10 lbs.; sweet almonds, 1 lb.; sugar, 3 lbs.; vanilla, 1-1/4 oz.

_c._ Caracas cocoa, 8 lbs.; island cocoa, 2 lbs.; white sugar, 10 lbs.; aromatics, as above.

_d._ Island cocoa, 7 lbs.; farina, q. s. to absorb the oil. Inferior.

3. VANILLA CHOCOLATE. _Syn._ CHOCOLAT a LA VANILLE, Fr. A variety of French or Spanish chocolate highly flavoured with vanilla. The following proportions have been recommended:--

_a._ Caracas cocoa, 7 lbs.; Mexican vanilla, 1 oz.; cinnamon, 1/2 oz.; cloves, 3 in no.

_b._ Best chocolate paste, 21 lbs.; vanilla, 4 oz.; cinnamon, 2 oz.; cloves, 1/2 dr.; musk, 10 gr.

_Obs._ The vanilla used in making chocolate is reduced to powder by rubbing it with a little sugar before adding it to the paste.

_Pur., &c._ The chocolate commonly sold in England is prepared from the cake left after the expression of the oil, and this is frequently mixed with the roasted seeds of ground peas, and maize or potato flour, to which a sufficient quant.i.ty of inferior brown sugar, or treacle and mutton suet, is added to make it adhere together. Inferior sweet almonds are also employed in the same way.

Since the above paragraph was written there has been a vast improvement in English chocolates, though the cheaper sorts of certain makers are still much adulterated. Genuine chocolate should dissolve in the mouth without grittiness, and should leave a peculiar sensation of freshness; after boiling it with water the emulsion should not form a jelly when cold, for if it does starch or flour is present. The presence of animal fat may generally be detected by a cheesy or rancid flavour. See COCOA.

_Qual., &c._ Chocolate is nutritive and wholesome if taken in moderation, but is sometimes apt to disagree with weak stomachs, especially those that are easily affected by oily substances or vegetable food. When this is the case, by adopting the simple plan recommended under b.u.t.tER, chocolate may generally be taken with impunity, even by the dyspeptic. The quant.i.ty of aromatics mixed with the richer varieties of chocolate improve the flavour, but render them more stimulant and p.r.o.ne to produce nervous symptoms and head complaints.

Chocolate is taken in the solid form, or made into a beverage; or, combined with sugar, is made into various articles of confectionery.

CHOCOLATE FOR THE TABLE is prepared by slicing or sc.r.a.ping very finely the required quant.i.ty into a jug, and adding to it a small quant.i.ty of boiling water. This is worked into a thin, smooth paste, and the jug immediately filled up with boiling milk-and-water. A froth is produced by the same means that eggs are beaten up. The operation of "milling," performed by rapidly twirling a notched cylinder of wood in the emulsion, raises the froth very quickly. Sugar may be put in with the sc.r.a.ped chocolate, or added afterwards at pleasure.

Chocolate should never be made for the table before it is wanted, because beating it again injures the flavour, destroys the froth, and separates the body of the chocolate, the oil of the nut being observed, after a few minutes' boiling, or even standing long by the fire, to rise to the top.

This is one of the princ.i.p.al reasons why chocolate offends the stomach.

Preparations of chocolate, intended either as nutritious articles of food for convalescents, or as vehicles for medicine, are common among the pharmacopial and magistral formulae of the Continent. The following are a few examples:--

=Chocolate, Aromat'ic.= _Prep._ (Weiglebt.) Cocoa beans and sugar, of each 16 oz.; cinnamon, 1/2 oz.; cloves, 2 dr.; cardamoms and vanilla, of each 1 dr.

=Chocolate, Car'rageen.= See CHOCOLATE, WHITE (Nos. 1 and 2).

=Chocolate, Chalyb'eate.= _Syn._ FERRUGIN'EOUS CHOCOLATE; CHOCOLA'TA CHALYBEA'TA, C. MAR'TIS, L. _Prep._ 1. (Trousseau.) Spanish chocolate, 16 oz.; carbonate of iron, 1/2 oz.; mix, and divide into 1-oz. cakes. One at a time; in anaemia, amenorrha, chlorosis, &c.

2. (Pierquin.) Iodide of iron, 2 dr.; chocolate, 16 oz. For 1/2-oz. cakes; as above, and in scrofulous and glandular affections.

=Chocolate, Guarana'.= _Syn._ PAULLIN'IA CHOCOLATE; CHOCOLA'TA PAULIN'Iae, C. GUARAN'ae, L. _Prep._ From guarana and white sugar, of each 1 oz., triturated together, and afterwards thoroughly mixed with good plain chocolate, 18 oz. Recommended as a restorative in debility, chlorosis, and other diseases of debility, especially those of a nervous character.

=Chocolate, Ice'land Moss.= _Syn._ CHOCOLA'TA CETRAR'Iae ISLAND'ICae, C.

LICHEN'IS, L. _Prep._ 1. (P. C.) Simple chocolate (P. C.), 32 parts; sugar, 29 parts; dried jelly of Iceland moss, 11 parts; mix.

2. (Cadet.) Chocolate, 4 lbs.; sugar, 2 lbs.; Iceland moss (freed from its bitter, and powdered), 1-1/2 lb.; tragacanth and cinnamon, of each 4 oz.; water, q. s.; to be beaten in a warm mortar, or ground with a muller on a warm slab to a paste. Recommended in pulmonary affections, general debility, weakness of stomach, &c. See COCOA (Iceland Moss).

=Chocolate, Pur'gative.= _Syn._ CHOCOLA'TA PUR'GANS, C. CATHAR'TICA, L.

_Prep._ 1. Jalap, 1 oz.; chocolate, 9 oz.; mix, and divide into 1-dr.

cakes.--_Dose_, 1 to 2 cakes, as a purge.

2. Jalap, 2 oz.; calomel and sugar, of each 1 oz.; triturate together, then add chocolate, 20 oz.; for 1-dr. cakes.