Cooley's Cyclopaedia of Practical Receipts Volume Ii Part 117

Trichina spiralis, _muscles_.

Tricocephalus dispar, _intestines_.

II. _Ectozoa._

Demodex seu Acarus folliculorum, _sebaceous substance of cutaneous follicles_.

Pediculus capitas (head louse).

" corporis seu vestimenti (body louse).

" palpebrarum (brow louse).

" pubis, Phthirius inguinalis (crab-louse).

" tubescetium, _phthiriasis_ (_lousy disease_).

Pulex penetrans (chigoe), _skin, cellular tissue_.

Sarcoptes seu Acarus scabiei (itch insect), _scabies_.

III. _Entophyta and Epiphyta._

Achorion Lebertii (Tricophyton tonsurans), _Tinea tonsurans_.

" Schonleinii, _Tinea favosa_.

Chionyphe Carteri (fungus of Mycetoma), _deep tissues, bones of hands and feet_.

Leptothrix buccalis (alga of the mouth).

Microsporon Audouini, _Tinea decalvans_.

" Furfur, _Tinea versicolor_.

" mentagrophytes, _follicles of hair in sycosis or mentagra_.

Odium albicans (thrush fungus), _mouth, mucous, and cutaneous surfaces_.

Puccinia favi, _Tinea favosa_.

Sarcina ventriculi, _stomach_.

Torula cerevisiae (Cryptococcus cerevisiae, yeast plant), _stomach, bladder, &c._ Tricophyton sporulodes, _Tinea polornia_.

=PARATARTAR'IC ACID.= See RACEMIC ACID.

=PARCH'MENT.= See VELLUM, and PAPER (Parchment).

=PARCHMENT PAPER.= See PAPER.

=PAREGOR'IC.= See TINCTURE OF CAMPHOR (Compound).

=Paregoric Scotch.= See TINCTURE OF OPIUM (Ammoniated).

=PAREI'RA BRA'VA.= See VELVET LEAF.

=PARR.= A name applied to the salmon until near the end of its second year, when it loses its dark lateral bars by the superaddition of a silvery pigment. It was formerly regarded as a distinct species.

=PARS'LEY.= _Syn._ PETROSELINUM, L. This well-known herb is the _Apium petroselinum_. The root is diuretic; the fruit (seed) carminative; the leaves are a pleasant stimulating salad and condiment, and are much used to flavour broth and soup. "The fruit is a deadly poison to parrots."

(Lind. _ex_ Burnett.)

=PARS'NIP.= The root of _Pastinacea sativa_. The parsnip is native to England and Ireland, but does not grow in Scotland. It is likewise met with in many parts of Europe and in northern Asia. In the wild state the root is somewhat acrid, and injurious effects have been known to have followed its use as a food. By cultivation, however, it loses both its acridity and dangerous properties, and forms a table vegetable, not in universal favour.

In the Channel Islands parsnips const.i.tute the winter food of cows; and these animals when fed upon them are said to yield b.u.t.ter of a better quality than can be obtained from them when partaking of any other fodder.

The flesh of cattle fed on the parsnip is also highly commended. In the North of Ireland the juice of the root, mixed with hops and yeast, is made into a fermented liquor. Parsnip wine is an agreeable alcoholic beverage.

_Composition of the Parsnip._

Nitrogenous matter 11 Starch 96 Sugar 58 Fat 05 Salts 10 Water 820 ------ 1000

=PASTE.= _Syn._ PASTA, L.; PaTE, Fr. This word is very loosely applied to substances and preparations differing so widely from each other, that it would be scarcely possible to cla.s.s them together. We shall, therefore, refer the reader to the individual articles. The pastes (pates) of French pharmacy are compound medicines of the consistence of hard dough, and which do not stick to the fingers. They are formed of sugar and gum, dissolved in water or in some medicated liquid. They are evaporated so as to unite these principles by degrees, and give them the pliancy and the firmness of paste. They are employed internally in doses more or less variable in a similar manner to lozenges. "Pates, properly so called, are divided into transparent, or such as are made without agitation, like jujubes of brown liquorice; and opaque, or such as are made with agitation, like the pates of marshmallow, lichen, &c." (Trousseau and Reveil.) See PASTES (Artificial Gems), PASTRY, and _below_.

=Paste, Adhesive.= Let 4 parts, by weight, of glue soften in 15 parts of cold water for fifteen hours, after which the mixture must be moderately heated until it becomes quite clear. To this mixture 65 parts of boiling water are to be added without stirring. In another vessel 30 parts of starch paste are stirred up with 20 parts of cold water, so that a thin milky fluid is obtained without lumps. Into this the boiling glue solution is poured, with constant stirring, and the whole is kept at the boiling temperature. When cooled the 10 drops of carbolic acid are to be added to the paste. This paste possesses great adhesive power, and may be used for leather, paper, or cardboard with great success. It must be preserved in closed bottles to prevent evaporation of the water, and will, in this way, keep good for years. ('Dingler's Journal.')

=Paste, Al'mond.= _Syn._ PASTA AMYGDALINA, P. AMYGDALARUM, P. REGIA, L.; PaTE ROYALE, Fr. _Prep._ 1. (MOIST.)--_a._ Take of blanched Valentia almonds, 4 oz.; reduce them to a very smooth paste by patient pounding in a clean mortar, adding, towards the last, a little rose water, with some eau de Cologne, or 3 or 4 drops of otto of roses or neroli, or an equivalent quant.i.ty of any other perfume, according to the fancy of the artiste.

_b._ From bitter and sweet almonds (blanched), equal parts; rose water, q. s. It requires no other perfume.

_c._ To either of the preceding add of spermaceti, 1/2 oz. The white of an egg, or 1/4 oz. of white soap, is added by some makers. With about 1/2 dr.

of powdered camphor to each oz. of the above it forms the 'camphorated almond paste' of the shops.

_d._ Take fine Narbonne honey and white bitter paste (see _below_), of each 1 lb.; beat them to a smooth paste, then add, in alternate portions, of oil of almonds, 2 lbs.; yolks of 5 eggs; and reduce the whole to a perfectly h.o.m.ogeneous pasty ma.s.s. Much esteemed. It is commonly sold under the name of 'honey paste,' 'pate royale,' &c. In a similar manner are made nosegay, orange, rose, vanilla, and other like pastes having almonds for a basis, by merely adding the respective perfumes.

2. (PULVERULENT.)--_a._ (Gray.) Prepared from the cake of bitter almonds from which the oil has been thoroughly expressed by drying, grinding, and sifting it.

_b._ (Bitter white.) As the last, but the almonds are blanched before being pressed.

_c._ (Sweet white.) As the last, but using sweet almonds.

_Obs._ All the above are used as cosmetics, to soften and whiten the skin, prevent chaps, abrasions, chilblains, &c. The honey paste, and the sweet and bitter white pastes, are those most esteemed. (See _below_.)

=Paste, Almond.= (In confectionery.) _Prep._ 1. Take of Valentia almonds, 3 lbs.; bitter do., 1/4 lb.; blanch them, and reduce them to a very smooth paste by pounding, then put them into a clean copper pan along with white sugar and good gum Arabic, of each 1 lb. (the last previously dissolved in about a pint of water;) apply a gentle heat, and stir until the whole is mixed and has acquired a proper consistence, then pour it out on a smooth, oiled, marble slab, and when cold cut it into squares.

2. As the last, but when the mixture has acquired the consistence of thick honey, setting it aside to cool; when nearly cold, the whites of 6 eggs are to be added, and heat being again gradually applied, the whole is to be stirred until it acquires the proper consistence, as before.

3. Blanched sweet almonds and white sugar, of each 1 lb.; blanched bitter almonds and powdered gum, of each 3 oz.; beat them, in the cold, to a perfectly smooth paste, with orange-flower water or rose water, q. s., so that it may be sufficiently stiff not to stick to the fingers, and then cut the ma.s.s into squares, as before. The above are eaten as confections.

=Paste, Ancho'vy.= _Prep._ Remove the larger bones from the fish, and then pound them to a smooth paste in a marble mortar, adding a little bay-salt and cayenne pepper at will; next rub the pulp through a fine hair sieve, and about 3-4ths fill the pots with it; lastly, cover the surface of each to the depth of about 1/8 inch with good b.u.t.ter in a melted state. It should be kept in a cool situation. Other fish pastes, as those of bloaters, lobsters, shrimps, caviare, &c., are made in a similar manner.

=Paste, a.r.s.en'ical.= See CAUSTICS, PATENT MEDICINES, and POWDERS.

=Paste, Baudry's.= See PASTE, PECTORAL (_below_).

=Paste, Bird.= See GERMAN PASTE.

=Paste, Black Currant.= As black currant lozenges, but simply cutting the ma.s.s into dice or square.

=Paste, Car'rageen.= _Prep._ From Irish moss, as the lichen paste of the P. Cod. (see _below_).

=Paste, Chinese'.= _Prep._ From bullock's blood, 10 lbs., reduced to dryness by a gentle heat, then powdered, and mixed with quicklime, also in fine powder, 1 lb. It is used as a cement, made into a paste with water, and at once applied.

=Paste of Chlo"ride of Zinc.= See CAUSTICS.

=Paste of Dates.= _Syn._ PASTA DACTYLIFERae, P. DACTYLORUM, L.; PaTES DE DATTES, Fr. From dates (stoned), as jujube paste. Pectoral, and slightly astringent. Paste of gum Senegal is usually sold for it.