Cooley's Cyclopaedia of Practical Receipts Volume Ii Part 289

4. (CHARTA EPISPASTICA, B. P.). Digest 4 oz. of white wax, 1-1/2 oz.

spermaceti, 2 oz. fluid of olive oil, 3 oz. of resin, 1 oz. of cantharides in powder, and distilled water 6 oz., in a water bath for two hours, stirring constantly, strain, and separate the plaster from the watery liquid. Mix 1/4 oz. fl. of Canada balsam with the plaster, melted in a shallow vessel, and pa.s.s strips of paper over the hot liquid, so that one surface of the paper shall receive a thin coating of plaster. It may be convenient to employ paper, ruled in square inches.

5. (CHARTA SINAPIS, B. P.) Black mustard seeds, in powder, 1 oz.; solution of gutta percha, 2 oz., or q. s. Mix so as to make a semi-fluid, and having poured this into a shallow flat-bottom vessel, such as a dinner plate, pa.s.s strips of cartridge paper ever its surface, so that one side of the paper shall receive a thin coating of the mixture. Then lay the paper on a table, with the coated side upwards, and let it remain exposed to the air until the coating has hardened. Before being applied let the mustard paper be immersed for a few seconds in tepid water.

6. (VESICATING SPARADRAP, P. Cod.) Gum elini, 1 oz.; olive oil, 1/2 oz.; basilicon ointment, 2-1/4 oz.; resin, 1 oz.; yellow wax, 3-3/4 oz.; cantharides, in fine powder, 4-1/4 oz. Melt the first five substances together, and stir in the cantharides; when sufficiently cold, and well mixed, spread on waxed strips of linen.

_Obs._ The above compounds are spread on leather, linen, paper, silk, oiled silk, taffeta, &c., and then form the numerous compounds vended under the names of--blistering tissue, rannus vesicatorius, papier epispastique, sparadrapum vesicatorium, taffetas vesicans, tela vesicatoria, &c.

Acetic extract of cantharides, croton oil, or extract of mezereon, is sometimes subst.i.tuted for the ethereal extract ordered in the above formulae.

The 'papier epispastique' of Vee is prepared of three strengths, which are respectively distinguished by the colours white, green, and red. The composition is made by boiling powdered cantharides for an hour with water, lard, and green ointment, or with lard coloured with alkanet root, adding white wax to the strained fats, and spreading the mixture whilst fluid:--No. 1 is made with 10 oz. of cantharides to 4 lbs. of lard; No. 2 of 1 lb. of cantharides to 8 lbs. of green ointment; and No. 3, of 1-1/2 lb. of flies to 8 lbs. of reddened lard. To each are added 2 lbs. of white wax. (Dorvault.)

The magistral blister of Valleix is a revival of the vesicating epithem.

See BLISTER, CANTHARIDES, COLLODION, &c., and _below_.

=VESICA'TION.= The formation of a blister is a vital process, and its success may be taken as a proof of the presence of life. Hence a French physician, Dr Mandl, has suggested such a stimulation of the skin as would ordinarily cause a blister as a test of life, in those cases of long-continued trance which we occasionally hear of, where all the functions of life seem to be extinct. Dr Mandl's plan is to apply a stick of lunar caustic. The application of a little strong vinegar of cantharides, or other cantharidal blister, of the size of a sixpenny piece, or of two or three spoonfuls of boiling water by means of a bent tube of like diameter, is however, more certain and satisfactory.

=VESICA'TORIN.= _Syn._ CANTHARIDIN, CANTHARIDINA, CANTHARIDES CAMPHOR. The blistering principle of Spanish flies, discovered by M. Robiquet.

_Prep._ 1. (P. Cod.) Exhaust powdered cantharides with concentrated alcohol by percolation; distil off the spirit from the filtered tincture, and leave the residuum to deposit crystals; these may be purified by dissolving them in boiling alcohol, digestion with animal charcoal, filtration whilst hot, and crystallising by refrigeration.

2. (Thierry.) Macerate cantharides (in coa.r.s.e powder) for several days in ether, in a closed displacement apparatus; then, after the whole of the soluble matter has been extracted by the addition of fresh portions of ether, pour on sufficient water to displace the retained ether; next distil off the ether, dissolve the remaining extract in boiling alcohol, filter while hot, and abandon the filtrate to spontaneous evaporation.

_Prod._ 5%.

3. Digest the aqueous extract of cantharides in hot alcohol, filter, evaporate to dryness, digest the residuum in sulphuric ether, evaporate, and slightly wash the resulting crystals with cold alcohol.

_Prop., &c._ Micaceous plates resembling spermaceti; fusible; vaporisable; insoluble in water; soluble in ether, oils, acetic acid, and hot alcohol; powerfully vesicant and poisonous. Its vapour, even at ordinary temperatures, frequently produces temporary blindness. The 1-100th part of a grain, placed on a piece of paper, and applied to the edge of the lower lip, caused small blisters in 15 minutes, which, when rubbed with a little simple cerate, extended over a large surface, and covered both lips with blisters. (Robiquet.)

=VETCH.= The common name of various leguminous plants of the genera _Vicia_ and _Ervum_, now much cultivated as green fodder for milch cows and working stock. The seeds (tares) were formerly reputed detersive and astringent. Those of "the Canadian variety make good bread." (Lindley.)

=VET'ERINARY MEDICINES.= The common form of medicine for horses is that popularly known as horse b.a.l.l.s. They are usually prepared by mixing the dry ingredients, in the state of powder, with a sufficient quant.i.ty of treacle, or syrup bottoms, to give the ma.s.s a proper consistence for rolling into b.a.l.l.s; adding, when necessary, linseed meal, or any other simple powder, to increase the bulk. The usual practice among the veterinary druggists is to keep a compound known in the trade as 'ball-ma.s.s,' or 'common ma.s.s,' ready prepared to give form and bulk to more active ingredients. This is usually made of about equal parts of linseed meal and treacle, together with a little palm or lard, thoroughly incorporated by kneading with the hands; and it is kept in a cool situation, tied over to prevent it drying and hardening. For use, the ball-ma.s.ses are either rolled or moulded into small cylinders of about 1-1/2 to 1-3/4 oz. in weight; and in size, from 2 to 2-3/4 inches long, and from about 1/2 to 7/8 of an inch in diameter; and they are wrapped in soft paper, which is administered with them. Those for dogs are commonly formed into large boluses or nut-like pieces. The common practice in some houses of adding a little salt of tartar or acetate of pota.s.sa to ball-ma.s.ses kept in stock, for the purpose of preserving them in a soft state, is not to be commended, since these articles decompose many of the saline and mineral compounds which are subsequently added to them.

Medicines for neat cattle are always administered in a liquid form, popularly called drenches. A similar plan is adopted with small cattle, as sheep and goats. For these, however, the quant.i.ty should seldom exceed 1/4 pint. In all cases, drenches should be very slowly administered.

The following are a few useful horse-b.a.l.l.s:

=Alterative b.a.l.l.s.=--1. Levigated sulphide of antimony, sulphur, and linseed meal, of each 3 oz.; nitre, 4 oz.; palm oil, q. s. to form a ma.s.s; for 12 b.a.l.l.s. One to be taken every day, or every other day.

2. (Bell.) Sulphide of antimony, nitre, sulphur, and aethiops mineral, of each 3 oz.; soft soap, 10 oz.; oil of juniper, 1/2 oz.; for 12 b.a.l.l.s. As the last.

3. (White.) Sulphide of antimony, caraways, and treacle, of each 1/4 oz.; for one ball. As the last.

CORDIAL b.a.l.l.s.--1. (Blaine). Coriander seed, caraway, and gentian, of each 8 oz.; ginger, 4 oz.; oil of aniseed, 1/2 oz.; honey or palm oil, q. s. to form a ma.s.s. Cordial, warming, and stomachic.--_Dose_, 1-1/2 oz.

2. (Hill.) Anise, caraway, and c.u.min seed, of each 4 lbs.; ginger, 2 lbs.; treacle, q. s.; divide into 1-3/4 oz. b.a.l.l.s. _Prod._ 21 lbs.

COUGH b.a.l.l.s.--1. (Blaine.) Ipecacuanha, 1 dr.; camphor 2 dr.; honey, q. s.

to form a ball. One night and morning.

2. (B. Clark.) Emetic tartar and benzoin, of each 2 dr.; squills, 4 dr.; spermaceti and balsam of copaiba, of each 1 oz.; elecampane and sulphur, of each 2 oz.; syrup of poppies, q. s. to mix; for 8 b.a.l.l.s. As the last.

DIURETIC b.a.l.l.s.--1. (Bracy Clark.) Nitre and common turpentine, of each 1 lb.; Castile soap, 1/2 lb.; barley meal, 2-1/2 lbs., or q. s. For common-sized b.a.l.l.s.

2. (Morton.) Digitalis 1 oz.; aloes, 2 oz.; liquorice, 13 oz.; honey or Barbadoes tar, q. s. to mix; for 1-oz. b.a.l.l.s. One, twice a day with care.

PHYSIC b.a.l.l.s, PURGING B., CATHARTIC B.--1. Aloes and hard soap, of each 5 oz.; salt of tartar and cayenne pepper, of each 1 oz.; melt together. For 8 b.a.l.l.s.

2. (Vet. Coll.)--_a._ (Common physic ball.) Aloes, 8 oz.; treacle, 3 oz.; olive oil, 1 oz.; melted together.--_Dose_, 1 to 1-1/2 oz.

_b._ (Stronger ball.) To each dose of the last, add of croton oil, 4 to 8 drops.

=Obs.= The _dose_ of the above is 1 ball, fasting in the morning, preceded by a bran mash, on one or two successive nights, and followed by gentle exercise until the ball begins to operate.

WORM b.a.l.l.s.--1. Barbadoes aloes, 5 dr.; calomel and ginger, of each 2 dr.; oil of cloves, 12 drops; treacle, q. s. for a ball.

2. (J. Bell & Co.) Barbadoes aloes, 5 to 8 dr.; powdered tin,aethiops mineral, and ginger, of each 2 dr.; oils of aniseed and savine, of each 20 drops; treacle, q. s. for a ball.

3. (Clater.) Sulphur and emetic tartar, of each 1 dr.; linseed meal, 4 dr.; palm oil, q. s. to form a ball. One every morning, having prepared the animal with a physic ball containing 1 dr. of calomel. See b.a.l.l.s; also Tuson's 'Veterinary Pharmacopia.'

=VIN'EGAR.= _Syn._ ACETUM, L.; VINAIGRE, Fr. Dilute acetic acid, more or less contaminated with gum, sugar and vegetable matter.

1. MALT VINEGAR; ACETUM, BRITISH VINEGAr (B. P.); ACETUM BRITTANNIc.u.m (Ph. L. & E.), L. This is the ordinary coloured vinegar consumed in this country, and is correctly described in the Ph. L. as "impure (dilute) acetic acid, prepared by fermentation from an infusion of malt (malt-wort)."

In the manufacture of MALT VINEGAR a mixture of malt and barley is mashed with hot water, and the resulting wort fermented, as in the common process of brewing. The liquor is then run into barrels, placed endways, tied over with coa.r.s.e canvas, and arranged side by side in darkened chambers, moderately heated by a stove, and freely supplied with air. Here it remains till the acetous fermentation is nearly complete, which usually occupies several weeks, or even months. The newly formed vinegar is next run off into two large tuns, furnished with false bottoms, on which some 'rape' (the pressed cake from making domestic wines, or the green twigs or cuttings of vines) is placed. One of these vessels is wholly, and the other only about 3-4ths, filled. The fermentation recommences, and the acetification proceeds more rapidly in the latter than in the former tun, and the liquor it contains consequently matures the sooner. When fit for sale, a portion of the vinegar is withdrawn from the smaller quant.i.ty, and its place supplied with a like quant.i.ty from the full tun, and this in its turn is refilled from the barrels before noticed. This process is carried on with a number of tuns at once, which are all worked in pairs.

_Prop., &c._, The general properties of malt vinegar are well known. Its pleasant and refres.h.i.+ng odour is chiefly derived from acetic acid and acetic ether. Its strength is distinguished by the makers as Nos. 18, 20, 22, and 24; the last of which, also called 'proof vinegar,' is the strongest, and usually contains about 46% of real or about 5% of glacial acetic acid. Its density varies according to the quant.i.ty of foreign matter which it contains. Sp. gr. 1017 to 1019--B. P. This vinegar usually contains a small quant.i.ty of sulphuric acid. The presence of 1-1000th part of this acid is allowed by law.

_Pur._ "Brownish; of a peculiar odour. Its sp. gr. is 1019. 1 fl. oz. of the acid is saturated by 1 dr. of the crystals of carbonate of soda. If, after 10 minims of solution of chloride of barium have been added to the same quant.i.ty, more of the chloride be poured into the filtered acid, nothing further is thrown down. The colour is not changed by the addition of hydrosulphuric acid." (Ph. L.)

2. WINE VINEGAR, FRENCH V.; ACETUM GALLIc.u.m (Ph. E. & D.), A. VINI, L.; VINAIGRE D'ORLEANS, Fr. This is prepared, in wine countries, from grape juice and inferior new wines, worked up with wine-lees, by a nearly similar process to that adopted for malt vinegar. That prepared from white wine (WHITE-WINE VINEGAR) is the most esteemed. It is purer and pleasanter than malt vinegar. Sp. gr. 1014 to 1022--Ph. E.; 1016--Phillips. It usually contains from 5 to 6% of acetic acid. "100 parts of good Orleans vinegar should require 10 parts of dry carbonate of pota.s.sa for saturation." (Soubeiran.)

3. GERMAN, OR QUICK-METHOD OF MAKING VINEGAR; PROCESS OF HAM. This method is based upon the fact, that acetification is the mere oxidation of alcohol in contact with organic matter. Hence, by employing dilute alcohol, or liquors containing it, and by vastly enlarging the surface of the liquid exposed to the air at a proper temperature, we may reduce the period occupied in acetification from weeks to as many hours. In practice this is effected by causing the dilute spirit, previously mixed with 1-1000th part of sugar or malt extract, or the fermented and clarified malt-wort, to slowly trickle down through a ma.s.s of beech shavings steeped in vinegar, and contained in a vessel called a vinegar generator (essigbilder), or graduation vessel. This is an oaken tub, narrower at the bottom than at the top, furnished with a loose lid or cover, below which is a perforated shelf (colander or false bottom), having a number of small holes, which are loosely filled with packthread about 6 inches long, and prevented from falling through by a knot at the upper end. The shelf is also perforated with four open gla.s.s tubes, as air-vents, each having its ends projecting above and below the shelf. This arrangement is repeated a second and a third time, or even oftener, according to the size of the vessel. The tube or graduator at its lower part is pierced with a horizontal row of eight equidistant round holes, to admit atmospheric air.

One inch above the bottom is a syphon-formed discharge pipe, whose upper curvature stands one inch below the level of the air-holes in the side of the tub. The floors or part.i.tions of the tub or generator being covered with birch twigs or beech chips to the depth of a few inches, the alcoholic liquor (first heated to between 75 and 83 Fahr.,) is introduced at the upper part of the apparatus. This immediately commences trickling slowly down through the holes by means of the packthreads, diffuses itself over the chips or twigs forming the respective strata, slowly collects at the bottom of the tub, and then runs off by the syphon-pipe. The air enters by the circ.u.mferential holes, circulates freely through the tub, and escapes by the gla.s.s tubes. As the acetification proceeds, the temperature of the liquid rises to 100 or 105 Fahr., and remains stationary at that point while the action goes on favorably. The alcoholic solution or wort requires to be pa.s.sed three or four times through the cask before acetification is complete, which is, in general, effected in from 24 to 36 hours.

_Obs._ For the production of a superior vinegar by this process, it is necessary that the spirit employed be sufficiently pure not to contaminate the product with its flavour or odour, and that the malt-wort should be fermented and treated with all the care usually employed in the production of beer. The best English manufacturers who have adopted this process are in the habit of filtering or clarifying their fermented wash, and also of storing it away for several months before they subject it to acetification in the graduator. The most favorable temperature for the process is about 90 Fahr., and this should be preserved, as much as possible, by artificial means. _Prod._ A malt-wort of the sp. gr. 1072, or, in "technical language, weighing about 26 lbs. per barrel, afforded a vinegar containing 54% of pure acetic acid, and a residuary extract of 10 lbs., for 36 galls. The former of these would indicate 35 lbs. of sugar, or 137 lbs. per barrel of gravity; whilst the latter shows 38 lbs. per barrel; the two united being only 175 lbs., instead of 26, the original weight.

The loss, therefore, has been 85 lbs., or from a sp. gr. of 1072 to less than 1050." (Ure.) Thus, about one third of all the extractive matter of the malt is lost or dissipated during the processes of fermentation and acetification. According to Knapp, a mixture of about 80 galls, of water, 9 galls. of spirit of from 44 to 45% Tralles (18 or 20 u. p.), and 3 galls. of vinegar containing 35% of real acid, forming together 92 galls., yield, on an average, an almost equal quant.i.ty of vinegar, or about from 90 to 91 galls. of the above stated strength.

4. WOOD VINEGAR. See PYROLIGNEOUS ACID.

5. OTHER VARIETIES OF VINEGAR, of minor importance; chiefly domestic, and commonly 'worked' as malt vinegar,--ALE VINEGAR, ALEGAR; ACETUM CEREVISIae.

From strong pale ale which has soured.--ARGOL VINEGAR; ACETUM EX TARTARO.

From white argol or cream of tartar, 1 lb.; dissolved in boiling water, 2 galls.; with the addition, when cold, of proof spirit of whiskey, 3 pints.--CRYSTAL VINEGAR. Pickling vinegar, discoloured with fresh burnt animal charcoal.--CIDER VINEGAR. From cider, worked as malt vinegar.--GERMAN HOUSEHOLD VINEGAR. From soft water, 7-1/2 galls.; honey or brown sugar, 2 lbs.; cream of tartar, 2 oz.; corn spirit or whiskey, 1 gall.--GOOSEBERRY VINEGAR. From bruised gooseberries and brown sugar, of each 1-1/4 lb.; water, 1 gall. Other fruits may be subst.i.tuted for gooseberries.--PICKLING VINEGAR. The strongest pale malt vinegar--RAISIN VINEGAR. From the marc left from making raisin wine, 1 cwt. to every 12 or 15 galls. of water, along with a little yeast.--SUGAR VINEGAR. From brown sugar, 4 lbs. to each gallon of water.--WHISKEY VINEGAR. From whiskey, 1 pint; sugar, 2 oz.; yeast, a dessert-spoonful.

_Pur., Tests, and a.s.say._ These are, for the most part, rather fully noticed under ACETIC ACID, ACETIMETRY, and above. The following additional tests, &c., may, however, be useful:--1. Paper written on or smeared with pure vinegar is not charred when strongly warmed before the fire; if it is, the sample examined contained fully 2% of oil of vitriol.--2. A small porcelain capsule, or china cup, dipped into a solution of sugar in 30 times its weight of water, and then heated to a temperature equal to that of boiling water, is not materially discoloured when a drop of pure vinegar is poured on it; but a spot of an intensely brown or black colour is formed if the sample contains only 1-300th part of sulphuric acid; if it contains only 1-1000th part, the spot is olive green; and if a less quant.i.ty, then only of a pale green colour.--3. The heavy white precipitate given with chloride of barium (see _above_) shows the presence of sulphuric acid; each grain, after being dried, and gently ignited, represents 344 gr. of dry sulphuric acid. If the precipitate from 1000 gr. of the vinegar exceeds 2-1/2 gr., it contains an illegal quant.i.ty of this acid.--4. If a solution of nitrate of silver gives a cloudy white precipitate, hydrochloric acid is present.--5. If, after the addition of 2 or 3 gr. of carbonate of potash, and evaporation of the sample to dryness, the residuum deflagrates when ignited, the sample under examination contains nitric acid.--6. If the vinegar be blackened by sulphuretted hydrogen or hydrosulphuret of ammonia, it contains either lead or copper.

If it gives a yellow precipitate with iodide of pota.s.sium or chromate of potash, the metal is lead. If ferrocyanide of pota.s.sium gives a bronze-brown coloured precipitate, or a little olive oil, when agitated with some of the vinegar, be turned green, the metal is copper.--7. If a small sample, gently evaporated to dryness, leaves more than 1% of residuum, and this has a sweet taste, it is undecomposed sugar. The presence of acrid substances, as capsic.u.m, chillies, grains of paradise, mustard seed, pellitory of Spain, pepper, &c., may be detected by neutralising the acidity of the vinegar with carbonate of soda, when the acrid taste of the adulterant will be readily perceived.

=Vinegar, Anti'hysteric.= _Syn._ ACETUM ANTI'HYSTERIc.u.m. _Prep._ Castor, 2 dr.; galbarium, 4 dr.; rue, 1 oz.; vinegar, 3 lbs.; macerate and strain.