Cooley's Cyclopaedia of Practical Receipts Volume Ii Part 254

=Syrup of Tartaric Acid.= _Syn._ SYRUPUS ACIDI TARTARICI. (P. Cod.) _Prep._ Tartaric acid, 1 oz.; water, 2 oz,; sugar, 6 lbs. 1 oz. Dissolve in the cold.

=Syrup of Tartrate of Manganese.= _Syn._ SYRUPUS MANGANESII TARTRATIS.

Made with tartrate of manganese, as syrup of malate of manganese.

=Syrup of Tolu'.= _Syn._ BALSAMIC SYRUP; SYRUPUS TOLUTa.n.u.s (B. P., Ph. L., E., & D.), L. _Prep._ 1. (Ph. L.) Balsam of Tolu, 10 dr. (1 oz.--Ph. D.); boiling distilled water, 1 pint; boil in a covered vessel for 1/2 an hour, frequently stirring, then cool, strain, and dissolve in the liquor sugar, 2-1/2 lbs.

2. (Ph. E.) Simple syrup (warm), 2 lbs.; tincture of Tolu, 1 oz.; mix by degrees, and agitate them briskly together in a closed vessel.

3. (B. P.) Balsam of Tolu, 1-1/4; sugar, 32; water, 20; boil the balsam half an hour, adding water when required; when cold make up to 16, filter, add the sugar, and dissolve. The product weighs 48 and measures 36. Sp.

gr. 133.--_Dose_, 1 to 2 dr.

4. (Wholesale.) To warm water, 23 lbs., add tincture of Tolu, gradually, until it will bear no more without becoming opaque; then cork down the bottle, and occasionally agitate until cold; when quite cold, filter it through paper, and add of the finest double-refined sugar, 44 lbs.; lastly, promote the solution, in a closed vessel, by a gentle heat, in a water bath.

_Obs._ This syrup should be clear and colourless as water; but, as met with in the shops, it is usually milky. It is strange that the London College should have omitted from their formula the usual addition of rectified spirit, although this syrup, perhaps more than any other, would be benefited by it.

Syrup of Tolu is pectoral and balsamic.

=Syrup of Valerian.= _Syn._ SYRUPUS VALERIANae. (P. Cod.) _Prep._ Infuse 1 lb. of bruised valerian in 4 lbs. of boiling water for six hours; strain, and press; then pour upon the marc 2 lbs. more of boiling water, or q. s.

so as to obtain 4-1/2 lbs. of infusion, including the product of the first infusion; filter, and add 1 lb. of valerian water, and then dissolve in it, by the aid of a water bath, 10 lbs. of sugar.

=Syrup of Vanilla.= _Syn._ SYRUPUS VANILLae. _Prep._ Vanilla, 2 oz.; white sugar, 18 oz.; water, 9 oz. Beat the vanilla with a few drops of spirit, then with part of the sugar, and water, q. s. to form a soft paste; add the rest of the sugar and water, and digest for 18 or 20 hours in a gla.s.s vessel placed in a water bath. Strain and clarify with white of egg if required.

=Syrup, Velno's Vegetable.= According to Dr Paris and Sir B. Brodie, this celebrated nostrum is prepared as follows:--Young and fresh burdock root, sliced, 2 oz.; dandelion root, 1 oz.; fresh spearmint, senna, coriander seed, and bruised liquorice root, of each 1-1/2 dr.; water, 1-1/2 pint; boil down gently to a pint, strain, add of lump sugar, 1 lb., boil to a syrup; and, lastly, add a small quant.i.ty of corrosive sublimate, previously dissolved in a little spirit. Used as an alterative and purifier of the blood.

=Syrup of Vin'egar.= _Syn._ SYRUPUS ACETI, L. _Prep._ (Ph. E.) Take of vinegar (French, in preference), 11 fl oz.; white sugar, 14 oz.; and make a syrup.--_Dose_, 1 dr. to 1 fl. oz.; as an expectorant, in coughs and colds, or diffused through any mild diluent, as a drink in fevers. A more agreeable preparation is that of the P. Cod., made by dissolving 30 parts of sugar in 16 parts of raspberry vinegar.

=Syrup of Vi'olets.= _Syn._ SYRUPUS VIOLARUM, SYRUPUS VIOLae (Ph. L. & E.), L. _Prep._ 1. (Ph. L.) Macerate violet flowers, 9 oz., in boiling water, 1 pint, for twelve hours, then press, strain, and set aside the liquid, that the faeces may subside; afterwards complete the process with sugar, 3 lbs., and rectified spirit, 2-1/2 fl. oz. (or as much of each as may be necessary), in the way which has been ordered concerning syrup of cochineal.

2. (Ph. E.) Fresh violets, 1 lb.; boiling water, 2-1/2 pints; infuse for 24 hours in a covered vessel of gla.s.s or earthenware, strain off the liquor (with gentle pressure), filter, and dissolve in the liquid white sugar, 7-1/2 lbs.

3. (Wholesale.) From double-refined white sugar, 66 lbs.; 'anthokyan,'[221] 11 lbs.; water, 22 lbs., or q. s.; dissolve in earthenware.

[Footnote 221: The expressed juice of violets, defecated, gently heated in earthenware to 192 Fahr., then skimmed, cooled, and filtered; a little spirit is next added, and the next day the compound is again filtered.]

_Uses._ Syrup of violets is gently laxative.--_Dose._ For an infant, a teaspoonful.

_Obs._ Genuine syrup of violet has a lively violet-blue colour, is reddened by acids, turned green by alkalies, and both smells and tastes of the flowers. It is frequently used as a test. A spurious sort is met with in the shops, which is coloured with litmus, and slightly scented with orris root. The purest sugar, perfectly free from either acid or alkaline contamination, should alone be used in the manufacture of this syrup. The Ph. E. orders the infusion to be strained without pressure; and the P.

Cod., and some other Ph., direct the flowers to be first washed in cold water.

=Syrup of Wild Cherry Bark.= _Syn._ SYRUPUS PRIMI VIRGINIANae. (U. S.) _Prep._ Moisten 5 troy. oz. of coa.r.s.ely powdered bark of wild cherry and water; let it stand 24 hours, then put it into a percolator, adding water till 16 oz. (o. m.) of liquid are obtained. To this add 2-1/4 troy lbs. of sugar in a bottle and agitate until it is dissolved.

=Syrup, Wilks'.= See SYRUP OF GARLIC, COMPOUND.

=Syrup of Worm'wood.= _Syn._ SYRUPUS ABSINTHII, L.; SIROP D'ABSINTHE, Fr.

_Prep._ (P. Cod.) Tops of wormwood (dried), 1 part; boiling water, 8 parts; infuse for 12 hours, strain, with expression, and dissolve in the liquor twice its weight of sugar. Bitter, tonic, and stomachic.--_Dose_, 1 to 3 fl. dr.

=Syrups for Aerated Waters.= 1. _a._ _Lemon Syrup._--Dissolve 1 oz. of citric acid in 4 oz. of water, and add to 9 pints of simple syrup; also add 4 fl. oz. of mucilage of acacia and half a fluid ounce of tincture of lemon.

_b._ Grate off the yellow rind of lemons and beat it up with a sufficient quant.i.ty of granulated sugar. Express the lemon-juice; add to each pint of juice 1 pint of water and 3-1/2 lbs. of granulated sugar, including that rubbed up by the rind. Warm until the sugar is dissolved, and strain.

_c._ Dissolve 6 dr. of tartaric acid and 1 oz. of gum Arabic in pieces in 1 gallon of simple syrup, then flavour with 1-1/2 fl. dr. of best oil of lemon. Or flavour with the saturated tincture of the peel in Cologne spirits.

2. _a._ _Orange Syrup._ To be prepared from the fruit in the same manner as _b_, Lemon Syrup.

_b._ Dissolve 6 dr. of citric acid in 1 gall. of simple syrup, and add 2 fl. dr. of fresh oil of orange in 2 oz. of alcohol, or, instead of the alcohol solution of the oil, use the saturated tincture, obtained by macerating the fresh peel for ten days in sufficient Cologne spirits to cover. The lemon and orange syrups made from the fruit, after being strained, may be diluted with an equal bulk of simple syrup. One dozen of the fruit is sufficient to make 1 gallon of finished syrup.

3. _Vanilla Syrup._ See SYRUP.

4. _Syrup of Coffee._ See SYRUP.

5. _Strawberry and Raspberry Syrups._ Mash the fresh fruit, express the juice, and to each quart add 3-1/2 lbs. of granulated sugar. The juice, heated to 180 Fahr. and strained or filtered previous to dissolving the sugar, will keep for an indefinite time. See also STRAWBERRY ESSENCE, FACt.i.tIOUS.

6. _Pine-apple Syrup._ Expressed juice of pine-apple, 1 pint; sugar, 2 lbs. Boil gently, and when cold, filter.

7. _Nectar Syrup._ Mix 3 parts of vanilla syrup with 1 each of pine-apple and lemon syrup.

8. _Sherbet Syrup._ Mix equal parts of orange, pine-apple, and vanilla syrup.

9. _Grape Syrup._ Mix 1/2 pint of brandy, 1/4 oz. of tincture of lemon, and sufficient tincture of red sanders, with 1 gall. of syrup.

10. _Cream Syrup._ Condensed milk, 1 pint; water, 1 pint; sugar, 1-1/2 lb.

Heat to boiling, and strain.

11. _Orgent Syrup._ Cream syrup and vanilla syrup, of each 1 pint; oil of bitter almonds, 4 minims.

12. _Ginger Syrup._ Syrup, 7-1/2 fl. oz.; essence of ginger (1 part of ginger to 4 of spirit), 1/2 oz.

13. _Syrup of Chocolate._ Chocolate, 8 oz.; syrup, sufficient; water, 1/2 pint; white of 1 egg. Grate the chocolate and rub it in a mortar with the egg. When thoroughly mixed, add the water gradually, and triturate till a uniform mixture is obtained. Finally, add syrup to 4 pints, and strain.

=TABASHEER.= A deposit chiefly composed of silica, found in the joints of the bamboo. When dry it is opaque, but possesses the property of becoming transparent when placed in water. Its deposition in the nodes and joints of the bamboo appears to be due to a diseased condition of these parts.

Tabasheer is much and unduly prized by the natives of India as a tonic and const.i.tutional restorative, and is chewed mixed with betel. It has the least refractive power on light of any body known.

=TABES DORSALIS.= A disease of the posterior column of the spinal cord, resulting in incoordination of the movements of the legs, sometimes spreading to the upper limbs, so that the patient in walking throws out the legs with a jerk, and brings them down violently upon the heels. Such patients are popularly called "Stampers."

=TABLETTES.= [Fr.] See LOZENGES and SAVONETTES.

=TACAMAHACA.= The resinous substance known by this name, is believed to be obtained from the _f.a.gara octandra_ (of Linnaeus), a large tree growing in the island of Curacoa and in Venezuela. The juice, which exudes from the tree spontaneously, becomes hard upon exposure. The commercial article varies greatly in size, sometimes occurring in irregular-shaped pieces of one or two inches in diameter, whilst at others it is met with no larger than a mustard seed. The pieces are usually of a reddish-brown or light yellow colour. They have a resinous agreeable odour, with a balsamic, bitter, slightly acrid taste. Tacamahaca dissolves partially in alcohol, and entirely so in ether and fixed oils. It is composed of resin and a little volatile oil. There are several varieties of this substance. At one time Tacamahaca enjoyed a high reputation as an internal remedy for urinary and s...o...b..tic affections. It is now only occasionally employed in medicine as an ingredient in ointments and plaster. Sometimes it enters into the composition of incense. In properties it is very similar to the turpentines.

=TAF'FETAS.= Plasters on silk are occasionally so called. For TAFFETAS ANGLIc.u.m, see COURT PLASTER; for TAFFETAS VESICANS, see VESICANTS.

=TALC.= _Syn._ FOLIATED TALC; UBRUC. A transparent, foliated, siliceous magnesian mineral, flexible, but not elastic, found in Scotland, the Tyrol, and elsewhere. It is used as a cosmetic, to impart a silky whiteness to the skin; also in the composition of _rouge vegetal_, and to give a flesh-like polish to alabaster figures. A second and harder species of this mineral (FRENCH CHALK, SOAPSTONE, STEAt.i.tE; CRETA GALLICA) is employed as a crayon by carpenters, glaziers, and tailors, and forms the boot-powder of the boot-makers. Writing executed with it on gla.s.s, even after being apparently removed by friction, becomes again visible when breathed upon.

=TAL'LOW= and other fats are commonly purified by melting them along with water, pa.s.sing the mixed fluids through a sieve, and letting the whole cool slowly, when a cake of cleansed fat is obtained.--Another plan is to keep the tallow melted for some time, along with about 2% of oil of vitriol, largely diluted with water, employing constant agitation, and allowing the whole to cool slowly; then to remelt the cake with a large quant.i.ty of hot water, and to wash it well.--Another method is to blow steam for some time through the melted fat. By either this or the preceding process a white hard tallow may be obtained.--Some persons add a little nitre to the melted fat, and, afterwards, a little dilute nitric or sulphuric acid, or a solution of bisulphate of potash. Others boil the fat along with water and a little dilute nitric or chromic acid, or a mixture of b.i.+.c.hromate of potash and sulphuric acid; and afterwards wash it thoroughly with water. These methods answer well for the tallow or mixed fats of which ordinary candles are made.

Tallow converted into stearic acid by saponification is readily hardened and bleached, if moderately pure. A mixture composed of 1 part of oxalic acid and 2000 parts of water is sufficient to bleach 1000 parts of stearic acid. The mode of operating is as follows:--Throw the stearic acid, cut into small pieces, into a vessel of cold water, and turn on steam; as soon as it has melted and a.s.sumed a turbid appearance, add the solution of oxalic acid, and boil the mixture. After boiling for 3/4 hour, long threads appear in the liquid; the liquid itself, which previously was of a greyish colour, becomes black, and the threads unite together. The boiling must now be discontinued, and the contents of the vessel, having been allowed to settle for three or four hours, must be drawn off into the coolers.

As commercial stearic acid frequently contains undecomposed tallow, as well as various foreign matters, this process is occasionally unsuccessful. To obviate the inconveniences connected with the use of this impure material, the candle may be run at two operations, as follows:--"The stearic acid, treated as above, is exposed for a month to the sun, by which means the foreign matters are oxidised, and the bleached stearic acid acquires a dirty yellow colour; the oxidised blocks are then melted in water containing a little sulphuric acid, at about 150 Fahr.; an addition of about 10 per cent. of good white wax (or spermaceti) is next made, and the whole boiled for half an hour; the white of an egg, previously beaten up in a quart of water, is then added to each 1 cwt. of stearic acid, the temperature of the ma.s.s having been reduced to 100, or at most 120 Fahr., after which the mixture is again well stirred and boiled, when the liquid soon becomes clear, which is seen by the dark colour it a.s.sumes.