Part 120

_Treatment._ That of common catarrhal cough consists in allaying the irritation as much as possible, by demulcents and expectorants, as mucilaginous drinks and lozenges, which act upon the glottis, and sympathetically upon the trachea and bronchiæ. Among the first may be mentioned almond milk, barley water, refined Spanish juice, gum Arabic, and a mixture of the last two made into lozenges; among the second, the most innocent and convenient is ipecacuanha, in the shape of lozenges, 2 or 3 of which maybe sucked whenever the cough is troublesome. A light diet should be adopted, the bowels kept slightly relaxed by the use of gentle aperients, and a mild and equable temperature sought as much as possible. When this plan does not succeed, recourse may be had to an emetic, followed by small doses of Dover's powders, and extract or tincture of henbane or squill pill. When a cough is troublesome at night and unattended with fever, a small dose of laudanum, or tincture of henbane, taken on going to rest, will generally procure sleep. In the treatment of dry cough the more stimulating expectorants are useful, as garlic, ammoniacum, styrax, and benzoin, combined with narcotics and sedatives, as henbane, hemlock, and opium. A diaphoretic opiate is also very useful, especially in the cough of old people. See DRAUGHT, EMULSION, MIXTURE, PILLS, &c.

=COU'MARIN= (k[=o][=o]). _Syn._ CU'MARIN. The odorous principle of the fruit or bean of _Dipteryxodorata_ (tonquin bean). It exists in several other plants, as _Melilotus officinalis_, _Asperula odorata_, and _Anthoxanthum odoratum_.

_Prep._ From the sliced tonquin beans, by macerating in hot alcohol; straining through cloth, and distilling off the greater part of the spirit. The syrupy residue deposits, on standing, crystals of COUMARIN, which must be purified from fat oil by pressure, and then crystallised from hot water.

_Prop._ Slender, brilliant, colourless needles; fusible at 122° Fahr., and distilling at a higher temperature without decomposition. It has a fragrant odour and burning taste; it is very slightly soluble in cold water, more freely in hot water, and also in alcohol.

=COUNTER-IR'RITANTS.= In _medicine_ and _pharmacy_, substances applied to the surface of the body to establish a secondary morbid action, with the view of relieving one already existing. In painful and spasmodic affections, as neuralgia, spasms, and cramp; in rheumatism, lumbago, swelled and painful joints; in headache, sore throat, sprains, languid glandular tumours, and many other cases, this class of medicine often proves extremely valuable. The counter-irritants which are best known are blisters, mustard poultices, hartshorn-and-oil, and liniment of ammonia.

=COURT PLAS'TER.= See PLASTER.

=COW DUNG.= This substance was formerly employed in large quantities by the calico printers. Recently a mixture of sulphate, carbonate, and phosphate of lime and soda, with British gum or bran, has been successfully tested as a substitute for it, and has the advantage of cleanliness and economy.

=COW'HAGE.= _Syn._ COW'ITCH; MUCUN'A (Ph. L. E. & D.), L. "The hairs of the fruit _Mucuna pruriens_" (Ph. L.). "The hairs from the pods" (Ph. E.). "The hairy down" (Ph. D.). It occasions violent itching when it comes in contact with the skin, which can only be allayed by a solution of green vitriol, or by oil. It is frequently administered as a vermifuge, made into a confection, by scraping the hair off a pod into treacle, syrup, or honey, for a morning dose, which is repeated for 3 or 4 successive days, followed by a brisk purge. It acts more effectually if its administration has been preceded by a gentle emetic.

=COW-POX.= [_Variola Vaccina._] A disease affecting the udder in cows. The treatment consists in fomenting the udder and applying poultices of spent hops, giving laxative and saline medicines, and in drawing off the milk with a teat-syphon.

=COWS.= See DAIRY.

=CRAB.= See SHELL-FISH.

=CRACKNELS.= Small, brittle cakes or biscuits, made by first boiling and then baking paste. _Prep._ To flour, 1 pint, add a little grated nutmeg, the yolks of 2 eggs, 2 or 3 spoonfuls of rose-water, and cold water, q. s. to make a paste; then roll in butter, 1/2 lb., and make it into shapes. In one hour put them into a kettle of boiling water, and boil them until they swim, then throw them into cold water; take them out; and when dry, bake them on tins. Those of the shops contain less butter, and the rose-water is omitted.

=CRACK'NUTS.= Thin and sweet cakes or wafers. _Prep._ 1. Flour, 1 lb.; sugar, 3/4 lb.; melted butter, 1/2 lb.; 6 or 7 eggs, well beaten; make a paste with a glassful of raisin wine and a little water; add caraways, roll it out as thin as paper, cut it into shapes with a tumbler, wash the pieces with the white of egg, and dust them over with powdered sugar.

2. As the last, but using 1/2 lb. more flour.

=CRAMP.= See SPASMS.

=CRAPE= is cleaned by rinsing it in ox-gall and water, to remove the dirt; afterwards in pure water, to remove the gall; and lastly, in a little gum-water, to stiffen and crisp it. It is then clapped between the hands until dry.

=CRAY-FISH.= See SHELL-FISH.

=CRAY'ONS.= Colouring substances made up into small cylinders or any other convenient form for use in writing or drawing.

=Crayons, Draw'ing.= _Prep._ 1. Spermaceti, 3 oz.; boiling water, 1 pint; agitate together till they form a species of emulsion; add bone ash, 1 lb. (or more, previously reduced to an impalpable powder), and colouring matter, q. s. to give the proper tint; reduce the whole to a perfectly homogeneous paste, and form it into crayons.

2. Pipeclay and the finest prepared chalk, equal parts; or pipeclay alone, q. s.; colouring, a sufficient quantity; make them into a paste with pale mild ale.

3. White curd or Castile soap, cut into thin shavings, 1 oz.; boiling water, 1 pint; dissolve, and when cold, add gradually as much rectified spirit of wine as will render the liquid barely transparent. With this fluid make equal parts of the finest elutriated clay and chalk into a stiff paste, adding colouring matter, q. s., as before. For common qualities, the spirit of wine may be omitted, but the mass will then dry more slowly.

4. Curd soap, 1-1/2 oz.; gum Arabic, 1/2 oz.; boiling water, 1-1/4 pint; dissolve, and use it as the last. General Lomet uses a similar mixture to work up the softest varieties of hematite, with which he thus forms superior red crayon.

5. (Process of the Brothers Joel, of Paris.) Shell-lac, 3 parts; spirit of wine, 4 parts; oil of turpentine, 2 parts; dissolve, add pure clay, 6 parts; colouring matter, q. s.; form the mass into crayons, and dry them by a stove heat.

6. Pale shell-lac, 5 parts; wood naphtha, 12 parts; dissolve, and with this fluid mix up the colouring powder, previously stirred up with an equal weight of fine pale-blue clay; dry by a stove heat, as before. When this process is well managed, it produces crayons equal to those of the best Parisian houses.

_Obs._ The composition may be formed into crayons by simply rolling it on a slab; but to ensure their solidity the manufacturers generally employ a metallic cylinder of 2 or 3 inches in diameter, with one end open and the other firmly secured to a perforated plate, having holes of the same size as the intended crayons. The crayon composition, in the state of a stiff paste or dough, is introduced into the open end, and is forced down and through the holes, by means of a small plug or piston, that exactly fits the inside of the cylinder, and which is driven by the equable motion of a small screw. The pieces that pass through the holes are then cut into lengths and dried.

The substances employed as colouring matters for crayons are very numerous, and their choice offers a wide field for the skill and fancy of the artist. The pigment having been selected, it may be reduced to any shade or tint by admixture with other pigments, and by 'dilution' with a proper quantity of elutriated or prepared chalk. As, however, crayon colours do not admit of being mixed together at the time of using them, like liquid colours, it is usual to make 3 to 6 different shades of each colour, so as to enable the artist at once to produce any effect he chooses.

CRAYONS, BLACK. From prepared black-lead, ivory-black, lamp-black, &c. Black chalk and charcoal are frequently made into crayons by simply sawing them into suitably sized pieces. They may then be put into a pipkin of melted wax, and allowed to macerate for an hour; after which they should be taken out, drained, and laid on a piece of blotting paper to dry. Drawings made with these crayons are very permanent, and if warmed slightly on the wrong side, the lines will adhere, and become almost as durable as ink.

CRAYONS, BLUE. From indigo, smalts, Prussian blue, verditer, &c.

CRAYONS, BROWN. From umber (raw and burnt), terra di Sienna (raw and burnt), Cullen's earth, brown ochre, &c.; and some peculiar shades, from a mixture of black, carmine, and either of the above colours.

CRAYONS, GREEN. From a mixture of king's yellow, or yellow ochre, with blues.

CRAYONS, PURPLE. From any of the more brilliant blues, mixed with carmine, lake, or vermilion.

CRAYONS, RED. From carmine, carminated lakes, vermilion, hematite, and any of the earthy or mineral colours commonly used as pigments. Crayons of red chalk may be prepared in the manner pointed out for crayons of black chalk.

CRAYONS, WHITE. From pure clay and chalk.

CRAYONS, YELLOW. From king's yellow, Naples yellow, orpiment, yellow ochre, &c.

=Crayons, Lithograph'ic.= _Prep._ 1. Tallow-soap, 7 parts; white wax, 6 parts; melt by a gentle heat, and add lamp-black, 1 part; keep it melted with constant stirring, for 20 or 30 minutes, then let it cool a little, and cast it into moulds.

2. White wax, 4 parts; shell-lac and hard tallow-soap, of each 2 parts; lamp-black, 1 part; as last.

3. Spermaceti, white wax, and hard tallow-soap, of each equal parts; lamp-black, q. s. to colour.

_Obs._ Some makers melt the soap, wax, and lamp-black in an iron ladle, over a brisk fire, and allow the mixture to blaze for a few seconds before adding the shell-lac, which is no sooner thoroughly incorporated than the heat is increased until the mass again kindles, when it is at once removed from the fire and stirred until it is cool enough to be poured into the moulds. This method leads to trouble and loss, without any corresponding advantage. These crayons are used to draw designs upon lithographic stones.

=Crayons for Writing on Glass.= _Prep._ 1. From French chalk, cut into suitable pieces. Marks made with these crayons, when obscured or rubbed out, may be several times revived by simply breathing on the glass.

2. (Brunquelle.) Spermaceti, 4 parts, tallow, 3 parts, wax, 2 parts, are melted together in a cup; and red lead, 6 parts, and carbonate of potassa (in fine powder), 1 part, stirred in; the mass is kept melted and stirred for about half an hour longer, then poured into glass moulds (tubes) of the thickness of a common pencil, and cooled as rapidly as possible. The mass may be screwed up and down in the tube, and cut to a point with a knife. A crayon is thus obtained which will readily write upon clean, dry glass.

=CREAM.= _Syn._ CREM'OR, C. LAC'TIS, FLOS LAC'TIS, L. The oleaginous portion of milk, which collects in a thin stratum upon the surface, when that fluid is left undisturbed for some time. By violent agitation, as in the process of churning, the fatty globules unite together, forming butter; whilst the liquid portion, consisting of caseum, serum, and a little butter, constituting the residuum, is called butter-milk. This separation is effected the most readily when the cream has become partially sour and coagulated by being kept a few days, a change which occurs in consequence of the conversion of some of the sugar of the serum into lactic acid, which precipitates the caseous matter contained in the small portion of the milk with which the cream is mixed. On these simple facts chiefly depend the successful manufacture of butter. The cream intended for churning should therefore be kept until it turns slightly sour, and assumes the condition above referred to, as then the butter will readily 'come.' If churned while quite sweet the operation will be tedious, and will frequently fail. When this happens the dairy maids declare the milk is 'charmed' or 'bewitched,' and reluctantly proceed with the operation. The addition of a little rennet or vinegar is the proper remedy in this case, and will cause the almost immediate separation of the butter.

When cream is suspended in a linen bag, and allowed to drain, it gradually becomes drier and harder, by the separation of the liquid portion, and then forms what is known by the name of cream cheese. By the application of slight pressure the separation of the whey is more completely effected, and the product is not only better, but will keep longer.

_Qual._ Cream, in a dietetic point of view, may be regarded in the same light as butter, as it is converted into butter in the process of digestion. On this account much cream should never be taken at once by persons of delicate stomachs. In eating cream with fruit persons are hardly aware of the large quantity they consume, until they find it disagree with the stomach, when the condiment is blamed for the indiscretion of those who take it.

Mr Wanklyn gives the following as the composition of six different samples of cream:--

1. 2. 3. 4. 5. 6.

Water 72·20 71·2 66·36 60·17 53·62 50·00 Fat 19·00 14·1 18·87 33·02 38·17 43·90 Milk, Sugar,} Casein, } 8·80 14·7 14·77 6·81 8·21 6·10 and Ash. }

A quart of good cream generally yields from 13 oz. to 15 oz. of commercial butter.

Mr Blyth says: "The analysis of cream is conducted on exactly the same principle as that of milk; but the cream must be weighed, not measured; and smaller quantities may be evaporated to dryness in order to estimate the water, if the ratio of water to the solids not fat is such that adulteration may be suspected; for this ratio, although occasionally disturbed by some of the casein rising with the fat, is practically the same as in milk." Mineral adulterations, such as carbonate of magnesia, will be detected, if present, in the ash. See MILK, BUTTER, &c.

=Cream, Al'mond.= _Prep._ From sweet almonds, 2 oz.; bitter almonds, 4 in no.; blanched and beaten in a mortar to a smooth paste, adding a teaspoonful of water to prevent oiling; and afterwards a pint of cream, and enough powdered lump sugar to sweeten; the whole is then whisked to a froth, the glasses filled with the liquor, and some of the froth placed on the top of each. Some persons add the juice of a lemon.

=Cream, Bran'dy.= _Prep._ To the last add the yolks of 6 eggs; heat it gently over the fire until it thickens, keeping it well stirred, then farther add two or three glassfuls of brandy, and pour it into small cups or shallow glasses.

=Cream, Burnt.= _Prep._ Cream, 1 quart; cassia, a small stick; peel of half a lemon; boil for 5 minutes, cool a little, take out the spice, and add the yolks of 9 eggs, and sugar, q. s. to sweeten; stir until cold, put it into a dish, strew pounded sugar over it, and bake it until brown.

=Cream, Choc'olate.= _Prep._ Chocolate, scraped fine, 1 oz.; thick cream, 1 quart; sugar (best), 6 oz.; heat it nearly to boiling, then remove it from the fire, and mix it well; when cold, add the whites of 8 or 10 eggs; whisk rapidly, and take up the froth on a sieve; serve the cream in glasses, and pile up the froth on the top of them.

=Cream, Cof'fee.= _Prep._ 1. As the last, omitting the chocolate, and using a pint of the strongest made coffee.

2. Add a teacupful of very clear, concentrated, made coffee to 1 pint each of clarified calf's feet jelly and good cream; sweeten with lump sugar, give it one boil up, and pour it into shapes or glasses when nearly cold.

=Cream, Cold.= See COSMETIC, CERATE and GRANULATED CREAM (_below_).

=Cream, Costorph'in.= After a village near Edinburgh, where it is commonly made. _Prep._ The milk of 3 or 4 consecutive days, together with the cream, are allowed to remain until sour and coagulated; the whey is then drawn off, and fresh cream added. It is eaten with sugar and fruit, especially with strawberries and raspberries.

=Cream, Dev'onshire.= _Prep._ 1. (DEVONSHIRE RAW CREAM.) From sour cream mixed with an equal quantity of fresh cream, and sweetened with sugar. Eaten with fruit.

2. (DEVONSHIRE SCALDED CREAM, D. CLOUTED C.) The milk of yesterday is set in a polished, shallow, brass pan, over a clear fire free from smoke, and gradually heated until very hot, care being taken not to let it boil; when the undulations on the surface look thick, and form a ring round the top of the fluid, the size of the bottom of the pan, it is removed from the fire and allowed to cool; the next day it is skimmed off for sale. Used with either tea or coffee, and excellent with both; it is also eaten with sugar and fruit, and is made into butter. See CREAM (_above_).

=Cream, D'Illotte's.= _Syn._ CRYSTALLISED CREAM, VEGETABLE C. The ingenious manufacturer whose anagrammatic powers have converted his patronym of Elliott into one less familiar to vulgar English ears, prepares this really elegant hair cosmetic as follows:--Oil of almonds, 3 oz., and spermaceti, 1/2 oz., are melted together; and bergamot, neroli, and verbena, of each 5 drops, and huile au jasmin, 10 drops, are then stirred in, and the mixture is at once poured into small, wide-mouthed bottles, to crystallise. If preferred harder, 1/2 dr. more spermaceti may be used, but the precise quantity to produce the best crystalline appearance depends greatly on the season of the year, more being required in winter than in summer.

=Cream, Facti''tious.= _Syn._ MOCK CREAM. _Prep._ 1. Beat 3 eggs, with 2 oz. of sugar, and a small piece of butter, until the combination is complete; then add warm milk, 1 pint; put the vessel into another containing hot water, and stir it one way until it acquires the consistence of cream.

2. Arrowroot, 1 spoonful; wet it with a little cold milk, then add, gradually, boiling milk, 1/4 pint; mix well, and further add, of fresh butter, 1 oz.; sugar, 1-1/2 oz.; cold milk, 3/4 pint; and continue stirring until the whole is quite cold.

=Cream, Ice.= See ICE.

=Cream, Fruit.= _Prep._ From pulped or preserved fruit, 1 lb.; cream, or good raw milk, 1 quart; sugar q. s.; boil for 1 minute; cool, and add a glassful of brandy. A froth is raised on these creams with a chocolate mill. It is taken off and placed on a hair sieve, and some of it, after the glasses are filled with the cream, placed on the top of each. The expressed juice of raspberries, of currants, and several other kinds of fruit, also make delicious creams. In winter, raspberry jelly, jam, or syrup may be used. A glass of good brandy improves these creams.

=Cream, Fur'niture.= See POLISH.

=Cream, Gran'ulated.= _Syn._ GRANULATED COLD CREAM. _Prep._ (Owen.) Almond oil, 6 oz., white wax and spermaceti, of each 2 oz., are melted together, and a little otto of roses added; the liquor is then poured into a large Wedgwood-ware or marble mortar, previously warmed, and containing 1-1/2 to 2 pints of warm water; brisk agitation with the pestle is then had recourse to, until the oleaginous portion is well divided, when the whole is suddenly thrown into a vessel containing a gallon or two of clean cold water; lastly, the granulated cream is thrown on a muslin filter; and as much water as possible is shaken (gently) out of it; after which it is put up for use.

=Cream, Lem'on.= _Prep._ From cream, 1 pint; yolks of 3 eggs; powdered sugar, 6 oz.; the yellow rind of 1 lemon (grated), with the juice; mix, apply a gentle heat, and stir until cold. If desired white, the whites of the eggs should be used instead of the yolks.

=Cream, Or'ange.= Similar to lemon cream, but using oranges.

=Cream, Pis''tachio.= From the kernels of pistachio nuts, as almond cream.

=Cream, Rasp'berry.= See CREAM, FRUIT.

=Cream, Sat'urnine.= _Syn._ CREM'OR PLUM'BI ACETA'TIS, L. _Prep._ (Dr Kirkland.) Cream, 1 oz.; solution of diacetate of lead, 1 dr.; mix. Cooling, sedative, and astringent; a useful application in certain cases to irritable ulcers, sore nipples, &c. It is poisonous.

=Cream, Scotch Sour.= _Prep._ (Gray.) Skimmed milk is put over night into a wooden tub, with a spigot at the bottom, and this tub is put into another filled with hot water; in the morning the small tub is taken out and the thin part of the milk ('wigg') drawn off until the thick, sour cream begins to come. This process requires practice as to the heat of the water; when it succeeds, skimmed milk yields nearly one half of this cream, which is eaten with sugar as a delicacy; it is only distinguishable from cream by its taste, and sells for double the price of fresh milk.

=Cream, Stone.= _Syn._ CREAM BLANCMANGE. _Prep._ From isinglass, 1/2 oz., dissolved in boiling water, a teacupful, adding cream, 1 pint, and sugar, 4 oz.; stirred until nearly cold, and then poured over fruit or preserves, placed on the bottom of glass dishes.

=Cream, Tarax'acum.= _Syn._ CREM'OR TARAX'ACI, L. _Prep._ (Dr Collier.) From washed dandelion roots (sliced), sprinkled with spirit of juniper, and then pressed for their juice.--_Dose._ A table-spoonful twice or thrice daily, as a stomachic and tonic, in dyspepsia, &c.

=Cream, Vanil'la.= _Prep._ 1. Boil a stick of vanilla (grated), and isinglass, 1/2 oz., in milk, 1 pint, until the latter is dissolved; strain, add sugar, 6 oz., and cream, 1 pint; stir till nearly cold, then pour it into moulds like blancmange.

2. Cream and strong isinglass jelly, of each 1 pint; sugar, 6 oz.; essence of vanilla, 1/4 oz.; mix as before.

=Cream, Vel'vet.= _Prep._ As the last, but, instead of vanilla, flavour with the rind and juice of a lemon, and about a teacupful of white wine.

=Cream, Whipped'.= _Prep._ From the whites of 12 eggs; cream, 1 quart; pale sherry, 1/2 pint; essence of musk and ambergris, of each, 10 drops; essences of lemon and orange peel, of each, 3 or 4 drops; whisk to a froth, remove the latter on to a sieve, fill the glasses with the cream, and then pile the froth on the top of them.

=CRE'ASOTE.= See KREASOTE.

=CRE'ATINE.= See KREATINE.

=CREAT'ININE.= See KREATININE.

=CRÉME.= [Fr.] _Syn._ CREAM. This name is applied to several compound spirits and cordial liquors, especially by the French liqueuristes, who pride themselves on the superior quality and cream-like smoothness of their manufactures. Like the cordials of the English, they are mostly dilute spirit, aromatised, and sweetened. See LIQUEURS.

=CREME DE BEAUTÉ.= A cosmetic consisting of an emulsion of bitter and sweet almonds.

=CREN'IC ACID.= A brown substance discovered by Berzelius in certain mineral waters. It is a modification of HUMUS, and is produced by the decay of vegetable matter.

=CRESYLIC ACID.= C_{7}H_{8}O. _Syn._ CRESOL, KRESYLIC ACID, KRESOL. One of the homologues of carbolic acid, found in coal tar. Cresylic, like carbolic acid, is a useful disinfectant.

=CRIB-BITING.=--The use of deal or any unseasoned wood for the manger may induce this habit in horses. To remedy it the stable fittings should be of iron. As the habit very frequently arises from acidity of stomach in horses, the administration of chalk or other antacids has been recommended.

=CRICK'ETS.= These insects may be destroyed by putting Scotch snuff into their holes, or by placing some pieces of beetle wafers for them to eat.