Part 102

=Cheese, Facti'tious Roque'fort.= _Prep._ (Roulle.) The gluten of wheat is kneaded with a little salt, and a small portion of a solution of starch, and made up into cheeses. It is said that this mixture soon acquires the taste, smell, and unctuosity of cheese, and when kept a certain time is not to be distinguished from the celebrated Roquefort cheese, of which it possesses all the peculiar pungency. By slightly varying the process other kinds of cheese may be imitated.

=Cheese, Legumin.= The Chinese prepare an actual cheese from peas, called "tao-foo," which they sell in the streets of Canton. The paste from steeped ground peas is boiled, which causes the starch to dissolve with the casein; after straining the liquid, it is coagulated by a solution of gypsum; this coagulum is worked up like sour milk, salted, and pressed into moulds.

=Cheese, Toasted.= This much relished article is seldom well prepared. The following has been recommended as an excellent receipt:--Cut the cheese into slices of moderate thickness, and put them into a tinned copper saucepan, with a little butter and cream; simmer very gently until they are quite dissolved, then remove the saucepan from the fire, allow the whole to cool a little, add some yolk of egg, well beaten, add spice, make the compound into a "shape," and brown it before the fire. See FONDUE.

=CHELSEA PENSIONER.= _Prep._ From gum guaiacum, 1/4 oz.; rhubarb, 1/2 oz.; cream of tartar, 2 oz.; flowers of sulphur, 4 oz.; nutmegs, 2 in number (all in powder); honey, 1-1/2 lb., or q. s.; made into an electuary by beating them together in a mortar.--_Dose_, 1 to 2 table-spoonfuls, night and morning, in gout and chronic rheumatism. The name is said to have been given to it from the circumstance of a Chelsea pensioner having cured Lord Amherst with it.

=CHEL'TENHAM SALTS.= See SALTS.

=CHEM'IQUE= or =CHEM'IC BLUE=. See INDIGO.

=CHEROOT.= A species of cigar imported from Manilla, in the Philippine Islands, distinguished by extreme simplicity of construction as well as delicacy of flavour. The cigars now so commonly sold as cheroots in England are, for the most part, made of inferior tobacco, and are often much adulterated articles.

=CHER'RIES= are the fruit of different species of the genus _Cerasus_. They are regarded as wholesome, cooling, nutritive, laxative, and antiscorbutic. Brandy flavoured with this fruit or its juice is known as cherry-brandy. Morello cherries preserved in brandy are called brandy cherries. See BRANDY, FRUIT, &c.

=CHER'RY LAUR'EL.= _Syn._ LAU'REL. The _Cerasus Lauro-Cerasus_, a shrub common in every garden in England, and often confounded with the true laurel or Sweet Bay, which does not possess any of its deleterious properties. Leaves, occasionally used instead of bay leaves in cookery. The distilled oil and distilled water are both poisonous. See OIL, WATER.

=CHESTNUT.= Both the horse-chestnut and the edible variety have been employed for the adulteration not only of coffee, but of chicory.

=CHI'CA.= The red colouring matter deposited by a decoction of the leaves of _Bignonia Chica_ in cooling. Used by the American Indians to stain their skin. It is soluble in alcohol, ether, oil, fat, and alkaline lyes, and slightly so in boiling water.

=Chi'ca.= See MAIZE BEER.

=CHIC'ORY.= _Syn._ WILD SUC'CORY; CICHOR'IUM INTY'BUS (Linn.), L. A plant belonging to the natural order Compositæ. It is indigenous to this and many other countries of Europe, and is extensively cultivated for the sake of its roots, which are sliced, roasted, and ground, to form the chicory of the shops. Nearly 100 millions of pounds are annually consumed in Europe. Much of the chicory used in Britain is of home growth; but still more is imported in a raw state from Holland and other parts of the Continent. A blue dye has been prepared from the leaves of this plant.

The FRESH ROOT OF CHICORY (_ra'dix chico'rii re'cens_) is reputed to be alterative, attenuant, diuretic, febrifuge, hepatic, resolvent, and tonic; and in large doses aperient. It is now seldom used in medicine, although it appears to possess similar qualities and equal activity to those of dandelion. "An infusion of the root, mixed with syrup, becomes thick; forming the GOMME SACCHO-CHICORICE of Lacarterie." (Fee.)

_Analysis of Chicory_ (the raw root):--

Moisture 77·0 Gummy matter (like pectin) 7·5 Glucose, or grape sugar 1·1 Bitter extractive 4·0 Fatty matter 0·6 Cellulose, inulin, and woody matter 9·0 Ash 0·8 ----- 100·0

The ROASTED ROOT is prepared by cutting the full-grown root into slices, and exposing it to heat in iron cylinders, along with about 1-1/2% or 2% of lard, in a similar way to that adopted for coffee. When ground to powder in a mill, it constitutes the CHICORY of the grocers (CHICORY COFFEE, SUCCORY C.; RADIX CHICO'RII TORREFAC'TA, R. C. T. CONTRI'TA); so generally employed both as a substitute for coffee and as an adulterant of that article. The addition of 1 part of good, fresh roasted chicory to 10 or 12 parts of coffee forms a mixture which yields a beverage of a fuller flavour, and of a deeper colour than that furnished by an equal quantity of pure or unmixed coffee. In this way a less quantity of coffee may be used, but it should be remembered that the article substituted for it does not possess in any degree the peculiar exciting, soothing, and hunger-staying properties of that valuable product. The use, however, of a larger proportion of chicory than that just named imparts to the beverage an insipid flavour, intermediate between that of treacle and liquorice; whilst the continual use of roasted chicory, or highly chicorised coffee, seldom fails to weaken the powers of digestion and derange the bowels. "There can be no doubt that roasted chicory must, when taken largely, have a tendency to excite diarrh[oe]a." (Pereira.)

_Pur., &c._ The ground chicory of the shops, like ground coffee, is almost universally adulterated. Pigments are added to it to colour it, and various vegetable substances to lessen its value. The following articles have been reported to have been detected in roasted chicory, or to have been known to be used to adulterate it:--Venetian red, reddle, and red clay; roasted acorns, beans, carrots, damaged dog-biscuits, damaged bread, damaged wheat, horse-chestnuts, mangel wurzel, parsnips, peas, rye, and sugar; coffee flights (coffee husks), coffina (roasted lupins), Hambro' powder (roasted peas coloured with reddle), and the marc of coffee; exhausted bark (from the tan yards), logwood dust, mahogany dust, &c. It has also been asserted that the scorched livers of bullocks, horses, and dogs have been applied to the same purpose; but of this there is not sufficient evidence. The only way to avoid being thus cheated or poisoned is to buy the chicory whole, and to grind it at home.

Roasted chicory is highly absorbent of moisture, and should, therefore, be always kept in close vessels (bottles or canisters), the same as coffee. If the lumps become tough or soft, or the powder cakes together, it is unfit for use; but in some cases it may be recovered, by exposing it on a plate in an oven until it again becomes perfectly dry or brittle.

_Tests._--1. Powdered chicory thrown on water turns it reddish-brown and rapidly sinks, leaving light impurities either floating or diffused through the liquid.--2. The cold decoction tested with tincture, or solution of iodine, gives a brown colour; if it turns purple, blue, or black, it indicates the presence of roasted peas, beans, rye, or some other like substance, containing starch.--3. Persulphate or perchloride of iron, added in the same way, should not materially affect the liquid; if it turns it bluish or blackish, it indicates the presence of roasted acorns, oak-bark tan, or some other substance containing tannin.--4. Water acidulated with vinegar, digested on the powder, should not be blackened, or even materially darkened, by tincture of galls or a solution of red prussiate of potash; the contrary shows the presence of ferruginous colouring matter.--5. The dry powder, when incinerated, should not leave more than 4-1/2 to 5% of ash, which should be of a greyish or fawn colour; the contrary indicates the presence of reddle, red clay, ochre, or the like.--6. To the above may be added attention to the odour, colour, and appearance, both to the naked eye and under the microscope; by the latter, adulteration may be easily detected. See COFFEE.

=CHIL'BLAIN.= _Syn._ PER'NIO, L. An inflammatory swelling, of a purple or lead colour, produced by the action of cold. Chilblains (PERNIO'NES) exclusively attack the extremities of the body, and are generally confined to the fingers, toes, and heels. The common symptoms are itching and irritation, more or less intense, often accompanied with shooting pains, and tenderness, and tumefaction of the parts. Children, especially those of a scrofulous habit, and elderly persons, are generally the most liable to chilblains. The common cause of chilblains is holding the hands or feet to the fire after exposure to cold. The sudden change of temperature partially destroys the vitality of the minute surfacial vessels, and thus prevents the proper flow of blood through the part. The best preventives of chilblains are woollen socks or stockings, good waterproof shoes, woollen gloves, exercise, and friction. These act by promoting the circulation of the blood in the extremities, and protecting them from vicissitudes of temperature. When chilblains have once formed, the best treatment is friction with stimulants, as spirits of wine and camphor, oil of turpentine, opodeldoc, dilute spirits, camphorated oil, hartshorn and oil, &c. Linnæus recommends bathing the part with dilute muriatic acid, just strong enough to faintly prick the skin. When the inflamed parts have ulcerated, they are commonly called KIBES. In this state they should be dressed with a little resin cerate or elemi ointment. If fungous granulations appear, they must be removed by touching them with nitrate of silver or blue vitriol. See CHAPS, &c.

REMEDIES FOR CHILBLAINS.--The following have been strongly recommended by different parties, and may all prove useful in their turns, as circumstances and convenience may suggest:--

1. Sulphate of copper, 1 oz.; rosemary water, 1 pint; dissolve.

2. Sal-ammoniac, 1 oz.; vinegar, 1/2 pint.

3. Sal-ammoniac, 1 oz.; rum, 1/2 pint; camphor, 1 dr. The affected part is wetted with the above night and morning, and when dry is touched with a little simple ointment, cold cream, or pomatum.

4. Soap liniment, 2 oz.; tincture of cantharides, 1 oz.; oil of cajeput, 2 dr.

5. Oil of turpentine, 2 oz.; camphor, 3 dr.; oil of cajeput, 1 dr. The application of the last two is accompanied by gentle friction.

6. (Dr GRAVES' PREVENTIVE.) Sulphate of copper, 20 gr.; water, 1 oz. As the first three.

7. (LEJEUNE'S BALSAM.) See CHILBLAIN BALSAM.

8. (LINNÆUS' REMEDY.) Hydrochloric acid, 1 oz.; water, 11 oz. As No. 3.

9. (MORTON'S LINIMENT.) Calomel and camphor, of each 1 dr.; spermaceti ointment, 4 dr.; oil of turpentine and cocoa-nut oil, of each 2 dr. As No. 5.

10. (WAHLER'S OINTMENT.) Black oxide of iron, bole, and oil of turpentine, of each 1 dr.; resin cerate, 1 oz. For broken chilblains. We have found a mixture of equal parts of calamine cerate and resin cerate answer quite as well. See CERATE, OINTMENT.

11. (RUSSIAN REMEDY.) The rind of perfectly ripe cucumbers dried, with the soft parts attached. For use they are placed with the inner side, previously soaked in warm water, over the soft parts. (Med. Zeitung.)

12. (RHEIN.) Dissolve 1 _oz._ of tannin in a pint of water, and 74 grains of iodine in 1-3/4 _oz._ of spirit of wine; the solutions are then mixed, and enough water added to make the whole up to 2-1/2 pints. In applying it, which is best done at bedtime, the mixture is gently warmed over a slow fire; the affected part is dipped into it while still cold, and retained in it till the liquid, on being stirred, feels uncomfortably hot. The vessel is then withdrawn from the fire, and the affected part dried over it. The vessel must be of earthenware or porcelain, and care must be taken not to use too much iodine, especially when abrasions are present.

13. (L'UNION MÉDICALE.) Oxide of zinc, 2 parts; tannic acid, 1 part; glycerin, 10 parts; balsam of Peru, 8 parts; camphor, 4 parts.

14. (SWEDIAUR'S PASTE.) Bitter almonds, 8 oz.; honey, 6 oz.; powdered camphor and flour of mustard, of each 1/2 oz.; burnt alum and olibanum, of each 1/2 oz.; yolks of 3 eggs; beat to a paste. To be applied night and morning.

15. (VANCE'S CREAM.) Ointment of nitrate of mercury, 1 oz.; camphor, 1 dr.; oil of turpentine, 2 dr.; oil of olives, 4 dr.; mix well together. To be applied by gentle friction 2 or 3 times daily.

_Obs._ All the preceding preparations are intended for chilblains before they break. The liniments of ammonia, camphor, opium, soap, and turpentine, as well as the compound camphor liniment of the British Pharmacop[oe]ia, are also excellent preparations for the same purposes.

=CHIL'DREN (Care of).= See INFANCY.

=Children (Diseases of).= See the respective heads, and DISEASES.

=CHIL'LIES.= See CAPSICUM, PEPPERS.

=CHIM'NEYS= were not introduced into England until the reign of Queen Elizabeth, and for a considerable period the principles of their construction were ill-understood. When the air inside and outside a chimney is at the same temperature, an equilibrium exists; there is no draught in the chimney, because the downward tendency of that within is counteracted by the upward pressure of that without. Let a fire be kindled in the grate; hot air is evolved, the chimney is heated, the air it contains suffers expansion, and a portion is expelled. The chimney now contains a smaller weight of air than it did before; the external and internal columns no longer equibalance each other, the warmer and lighter air is forced upwards from below, and its place is occupied by cold, and consequently heavier air. If the fire continues to burn, and the chimney retains its temperature, the second portion of air is disposed of like the first, and the ascending current continues, so long as the sides of the chimney are hotter than the surrounding air. Should the reverse happen to be the case, as sometimes occurs from sudden atmospheric changes, the column of air within the chimney rapidly contracts in volume, the deficiency is filled up from without, the column of air becomes heavier than one of a corresponding height on the outside of it, or in the apartment, and, obeying the common laws of gravitation, it falls out of the throat of the chimney or fire-place just as a heavy body sinks in water, and has its place occupied by air from above. In this way a descending current, of more or less intensity and duration, is established, and, if there is a fire in the grate, the chimney "smokes," or, if the grate is empty, perhaps the smoke from neighbouring chimneys finds its way into our apartments. By the judicious arrangement of the fire-place, and the throat and flue of a chimney, an upward current may be constantly ensured so long as there is a fire in the grate, or the air of the apartment is warmer than the external atmosphere.

Count Rumford was the first who scientifically investigated the construction of chimneys. He showed that more heat is obtained from the fire by reflection when the coverings are placed in an oblique position. He also directed that the fire itself should be kept as near to the hearth as possible, and that the throat of the chimney should be constructed much narrower than was then the practice, in order to prevent the escape of so much heated air as happened with wide throats. By contracting the open part of the fire-place immediately over the fire, as by lessening the width of the hobs, or by bringing the throat of the chimney closer to the fire, and by contracting the throat of the chimney itself, within certain limits, any desired amount of draught may be obtained. When the space above the fuel is too small, the throat too near the burning fuel, or the throat itself too contracted, the draught of a common chimney is often too strong, and much fuel and heat is wasted. When the reverse is the case, the draught is commonly too languid, the fire draws badly, a portion of the smoke escapes into the room, and all the usual annoyances of a smoky chimney are suffered. By a proper attention to these conditions a common fire-place may be adapted for the combustion of bituminous or easy burning coal, or of anthracite, and varieties of coal that require a considerable draught. It may even be converted into a wind furnace; whilst the inconvenience of smoky chimneys may be always avoided, and, when existing, easily cured. This is presuming, however, that a sufficient supply of air exists in front of the fire-place (_i.e._ in the apartment), not only for the combustion of the fuel, but also for the upward current of the chimney. Many chimneys smoke simply from the apartment being so ill-ventilated that the supply here alluded to is not provided. It may be further stated, as a rule, that the greater the length of a chimney the stronger will be the draught. Hence, the chimneys of the upper rooms of a house often smoke, whilst the fires in the rooms beneath them burn pleasantly and vigorously. Such cases are commonly relieved by a chimney-pot or cowl, of which numerous varieties are now before the public. The more crooked or tortuous the course of a chimney the less likely is it to be affected by eddies and gusts of wind from neighbouring buildings or hills. See FIRE, GRATE, SMOKE PREVENTION, STOVE.

=CHI'NA.= In the purchase of china, glass, and earthenware, care should be taken to select those patterns which in case of breakage can be the most readily matched. Peculiar or rare patterns should be avoided, for if any such be broken, it will generally be found very difficult and expensive, and frequently impossible, to replace them.

China, glass, and earthenware, when very dirty, are best cleaned with finely powdered fuller's earth and warm water, followed by rinsing in clean water. A little clean soft soap may be added to the water instead of fuller's earth. See PACKING, PORCELAIN.

=CHIN'OIDINE.= See QUINOIDINE.

=CHINOLINE BLUE.= See CYANINE.

=CHINTZ (to Wash).= Boil 2 lbs. of rice in two gallons of water till soft; and pour the mixture into a tub; let it stand until it attains a warmth generally used for coloured linens; then put the chintz in it, and wash it with the rice instead of soap, until all the dirt has disappeared. Next boil another 2 lb. of rice, as above, in another two gallons of water, but strain the rice from the water, and mix it in warm water. Wash the chintz in this till quite clean, and afterwards rinse it in the water the rice was boiled in. This will answer the same end as starch, as no wet will affect it, as it will be stiff while it is worn. If a gown, it must be taken to pieces; and when dried, it must be hung as smooth as possible, after which it must be dry-rubbed with a smooth stone, but no iron must be used.

=CHIRETTA.= CHIRATA. The entire plant (_Ophelia chirata_) is employed in medicine. Northern India. The plant is pulled up by the root when the flowers begin to decay, and the capsules are formed. The dried plant, sometimes with, but more commonly without, the root, is the form in which the chiretta is generally met with in commerce. The whole plant is intensely bitter, but is without odour. In its physiological action it bears a great resemblance to gentian. Instead of a constipating, it appears to possess a slightly relaxing effect. It is an excellent stomachic and carminative, and is said to diminish the tendency to acidity, and to be of great service in the dyspepsia accompanying gout. No vegetable alkaloid has been obtained from it. If given in powder, the dose of chiretta is twenty grains. It is, however, more generally given in the form of an infusion or tincture (which _see_).

=CHI'TIN.= This name has been given to the hard, insoluble matter forming the shells and elytra of insects. It is obtained by boiling the elytra of the cockchafer with water, alcohol, ether, acetic acid, and alkalies.

=CHIT'TICK'S REMEDY.= Dr Chittick's remedy for stone consisted of a fixed alkali, administered in veal broth. (Paris.)

=CHLORAL.= C_{2}HCl_{3}O. A peculiar liquid first obtained by Liebig, by the action of chlorine on alcohol. The name was intended to express its origin from chlorine and alcohol.

_Prep._ (Liebig.) Anhydrous alcohol is placed in a tubulated retort, and dry chlorine gas passed through it, at first in the cold, but afterwards with the application of a gentle heat, until the chlorine passes unchanged through the liquor on raising it to the boiling temperature; on cooling, the whole forms a crystalline mass of what was at one time thought to be chloral hydrate, but which subsequent researches have shown to be chloral alcoholate; this is melted by a gentle heat, and agitated with three times its volume of oil of vitriol; on increasing the heat a little, an oily stratum of impure chloral rises to the surface. It is purified by boiling it for some time (to drive off free hydrochloric acid and alcohol), next distilling it with an equal volume of oil of vitriol; and lastly, rectifying it from some powdered quick-lime, the process being stopped as soon as the surface of the lime becomes dry.

_Prop., &c._ Chloral is an oily liquid, possessing an ethereal smell; it is soluble in alcohol, ether, and water; with a small quantity of the latter it rapidly changes into a semi-solid crystalline mass (chloral hydrate), which is soluble in a larger quantity of water; boils at 201°; sp. gr. 1·502. It is decomposed by the caustic earths and alkalies. By age it is converted into a white, solid, translucent substance (insoluble chloral), which is reconverted by heat and by sulphuric acid into ordinary chloral.

_Obs._ In operating as above the chlorine is most conveniently introduced by a tube inserted into the tubulature of the retort, and a long tube, bent upwards, should be connected with the beak to convey away the hydrochloric acid gas extricated, and to allow the volatilised alcohol and chloral to condense, and flow back into the retort.

=Chloral, Camphorated.= Hydrate of chloral and camphor, equal parts. Rub them together in a warm mortar until they liquefy. It forms clear mixtures with oil of turpentine and chloroform, but not with solution of ammonia. It is a counter-irritant, and applied externally it has been found to give relief in rheumatic pains and neuralgia. It should be painted on the affected part with a camel's-hair brush.