Part 78

The liquid into which the colouring matter of the blood, and some of the soluble nitrogenous substances of the meat had diffused, was three times removed during a year and a half, and the meat washed with cold water; but at the end of the above time it had not the least odour of putrefaction. It was of a yellowish colour, but soft and tender as fresh meat. Removed from the borax solution the meat remained in the same state in the air. Beef, veal and portions of sheeps' brains were placed in a vessel which was filled with solution of borax and hermetically sealed. The liquid soon became clear red, and this colour remained during several months without alteration. The meat presented not the least disagreeable smell as long as excess of air was prevented. Meat placed in water in a flask hermetically sealed became rotten in a few days.

The peculiar odour of the meat preserved in borax in contact with air the author considers to be due to the decomposition of matters which result from the metamorphosis of substances that constitute the muscular and intermuscular fibre. Although probably the use of borax will not be applicable to the preservation of meat for culinary purposes, the author considers that it may be economically substituted for alcohol in the preservation of anatomical specimens. Moreover, its power of suspending life in the lower organisms would seem to indicate its probable utilisation in the treatment of wounds, &c.

In support of the above views as to the antiseptic properties of borax, M. Schnetzler refers to a letter from an English traveller in California, who there observed that in a soil containing borax the carcass of a horse had, for four months, remained without decomposition, the flesh continuing perfectly fresh, and the eye retaining its clearness and brightness. For most of the proposed applications of salicylic acid to the preservation of milk, and the products derived from it, it is affirmed that borax is equally efficacious, and has the advantage of being cheaper and more convenient.

=Borax, Glass of.= Borax dried at a gentle heat, and then melted by increasing the heat until it forms a vitreous mass on being cooled. Used in soldering, and as a flux, particularly in blowpipe experiments.

=BO''RIC ACID.= See BORACIC ACID.

=BORIC ANHYDRIDE.= B_{2}O_{3}. _Syn._ ANHYDROUS BORACIC ACID, BORACIC ANHYDRIDE, BORIC OXIDE. The only known oxide of boron. It can be produced by burning boron in oxygen, in the air, or in nitrous oxide, but is most easily and economically prepared by strongly heating boracic acid so as to deprive it of water. It is a brittle vitreous solid, not volatilised by heat except in the presence of water. Dissolves in water, forming boracic acid. Its alcoholic solution burns with a green flame, like that of boracic acid.

=BO'RON.= B. The base of boracic acid. It was discovered by Homberg in 1702; but, from attracting little notice, was soon forgotten. It was rediscovered, almost simultaneously, by Sir H. Davy and by Gay-Lussac and Thénard, in 1807-8.

_Prep._ Boron is prepared by a process similar to that employed to obtain silicium:--Potassium and perfectly dry boracic acid, or, preferably, boro-fluoride of potassium, intimately mixed together, are placed in a glass adopter-tube, and submitted to a low red heat. When cold, the loose cork that fastened its mouth is removed, and hot water poured in, in successive portions, until the whole matter is detached and all its soluble portion dissolved; the liquid is next allowed to settle, and the precipitate washed first with a solution of sal-ammoniac, and afterwards with alcohol; the residuum (boron) is lastly dried in a capsule, and put into a well-stoppered phial.

_Prop., &c._ A solid, tasteless, and inodorous powder, of a dark greyish-brown colour. With sulphur it unites at high temperatures, forming sulphurets (sulphides of boron); and when placed in chlorine gas it spontaneously inflames, and a gaseous chloride of boron is formed. The compounds of boron with basic radicals are termed BORIDES.

_Obs._ Among the most remarkable of the recent discoveries in chemistry are those of MM. Wohler and Deville, relative to silica and boron. Each of these substances is now proved to exist in three very different states, analogous to the three known states of carbon, namely, charcoal, graphite, and diamond. The last of these states is, of course, the most interesting. Crystallised boron possesses a hardness, brightness, and refractive power comparable to those of the diamond; it burns in chlorine, without residue, and with circumstances resembling those of the combustion of diamond in oxygen; it is not acted on by any of the acids, and appears to be the least alterable of all the simple bodies. Its powder is already used in the arts, instead of diamond-dust; and it seems not improbable that, when obtained by the chemist in crystals of a larger size, it may rival even the diamond as a gem.

Some late experiments by Wohler and Deville seem to have established the fact, that the so-called "graphitoidal" boron is really a boride of aluminium. Its formation on fusing aluminium with amorphous boron or boric oxide appears to take place more particularly when the heat applied is neither very strong nor long continued.

=Boron, Terflu'oride of.= See FLUOBORIC ACID.

=BOTHRIOCEPHALUS CORDATUS.= Leuckart was the first to describe this creature, which is a parasitic worm infesting the human intestines. It is, however, much more commonly met with in dogs than in man. The annexed engraving depicts--_b_, the head (back view), magnified five diameters; _b'_, upper part of body and head, magnified two diameters; _a_ is a portion of the worm, natural size. See BOTHRIOCEPHALUS LATUS.

=BOTHRIOCEPHALUS LATUS.= A parasitic worm infesting the human intestines. Although classed with the tapeworms, it differs essentially from _tænia_. The head is of an elongated form, compressed with an anterior obtuse prominence into which the mouth opens.

The animal has the power of elongating and contracting the neck, so that it appears sometimes short, sometimes long. The joints or segments commence about three inches from the head; the anterior ones are nearly square, but the remainder are much elongated transversely. Each segment contains on its flat surface two orifices, the anterior connected with a male, the posterior with a female organ of generation. The parasite is of a brown colour, and from six to twenty feet in length.

Those who are affected by this worm never pass the single segments from the bowels, but void them in chains of many links. The ova are also frequently to be met with in the fæces; they are of an ovoid shape; the capsule is perfectly translucent, and the yolk is distinguishable. The yolk undergoes segmentation, and ultimately develops an embryo with six hooks at the anterior extremity, cased in a mantle studded with vibratory cilia, and the lid of the capsule then opens up; and the embryo escapes. If they do not obtain access to the intestines of an animal within a week, they lose their ciliated mantle and perish. Drinking-water is supposed to be the chief if not the only medium through which the parasite gains admissions to the intestines in man. It seems to be unknown in England, except when imported; but is common in Russia, Sweden, Norway, Lapland, Finland, Poland, and Switzerland.

=BOTS.= The larvæ of the gad-fly. The eggs are deposited by the female fly on the horse's shoulder and on parts of the body within reach of the tongue, by which they are carried to the mouth and find their way to the stomach. They usually resist all attempts to expel them. The most promising treatment consists in rubbing down in hot water about 2 or 3 _drms._ each of aloes and assaf[oe]tida; and when the solution has cooled, adding to it 1 _oz._ each of turpentine and ether. Repeat this dose two or three times a week, omitting the aloes if necessary.

=BOT'TLES= (b[)o]t'lz). See GLASS, INFANCY, LACTATION, PHIALS, &c.

=BOTT'LING= (b[)o]t'l-[)i]ng.) See CORKS, MALT LIQUORS, WINE, &c.

=BOUGIE= (b[=o][=o]'-zh[=e]). [Fr.] _Syn._ CE'REUS, CERE'OLUS,[227] CANDE'LA PROBATO''RIA*, L. In _surgery_, a long slender instrument, originally of wax,[228] introduced into the urethra, [oe]sophagus, or rectum, in stricture and other diseases of those organs.

[Footnote 227: Properly, a 'little bougie.']

[Footnote 228: Hence the name.]

_Prep._ 1. (Prof. Pickel's.) Amber (melted), 1 part; boiled oil, 3 parts; mix, cool a little, and further add of oil of turpentine, 1 part; spread the mixture, at 3 successive intervals, upon loose spun-silk cord or web; dry in a heat of 150° Fahr., and repeat the process until the instrument has acquired the proper size; lastly, polish it, first with pumice-stone, and afterwards with tripoli and oil. This is the original receipt of the once celebrated French professor Pickel, and is still generally used, slightly modified, on the Continent. At the present time, in Paris, a little caoutchouc, equal to about 1/20th of the weight of the oil employed, is generally added. For the best ELAS'TIC BOUGIES the process usually occupies from 6 to 8 weeks, to allow full time for the drying and hardening of the composition. When the bougie is required to be hollow, a piece of polished metallic wire is introduced into the axis of the silk; or tin-foil is rolled round the wire and the composition applied as before. When dry and hard the wire is withdrawn.

2. (Hunter's.) Yellow wax, 2 parts; red lead, 3 parts; olive oil, 6 parts; slowly boiled together until combination takes place; strips of soft linen (rather wider at the one end than the other) are then dipped into the composition, rolled up firmly, and finished off on a polished slab.

3. (Piderit's.) Olive oil, 1 part; wax, 6 parts; as before.

4. (Bell's.) Lead-plaster, 11 parts; yellow wax, 4 parts; olive oil, 1 part.

5. (St. B. Hosp.) Wax, 12 parts; Chio turpentine, 4 parts; red sulphide of mercury, 1 part.

6. CAOU'TCHOUC BOUGIES:--In France, where ether is comparatively inexpensive, these are made by applying an ethereal solution of india rubber to the silk or foil prepared as before. In England, naphtha was, until recently, employed instead of 'ether,' but it furnishes a very inferior product. Now bisulphuret of carbon is generally used as the solvent. Sometimes strips of india rubber, previously boiled in water, or that have had their edges softened by moistening them with a little ether, or bisulphuret of carbon, are wound round the 'wire or foil,' and kept in their place by a piece of tape applied over them. They are afterwards carefully smoothed off and polished.

7. GUTTA-PER'CHA BOUGIES:--These are formed of gutta percha (previously softened by immersion in boiling water), by rolling it between plates of polished glass or marble. When skilfully prepared from the best (uncoloured) gutta percha, they are admirable instruments. A bougie of this description, of moderate size, and slightly oiled, or wetted with glycerin or gum-water, may be passed through the whole length of the urethra of a healthy person without causing the slightest pain. Gutta-percha catheters (hollow bougies) are still more flexible and easily introduced, and may remain in the urethra for a long time without causing irritation; an important advantage in such matters. The reader cannot, however, be too careful to avoid those made of coloured gutta percha, which, unfortunately, rapidly become very brittle by age. Those originally manufactured in this material were coloured black, and were constantly breaking whilst in use--a disaster from which several serious and even fatal cases ensued. There is no such danger to be dreaded from those made of the uncoloured material when of good quality.

=BOULES DE NANCY.= See BALLS (Martial).

=BOUILLI.= [Fr.] A name frequently applied by cooks to dishes of boiled or stewed meat, as a refinement on its plain English synonymes. Thus, beef bouilli, beef in bouilli, &c., mean stewed or boiled beef, &c. As, however, the name is à la français, so must be the 'accompaniments,' which generally consist of herbs and vegetable seasoning in greater quantity and variety than is usually deemed essential for an humble dish of English boiled or stewed meat.

=BOUILLON= (b[=o][=o]l'-yon_g_). [Fr.] In _cookery_, broth, soup.

=BOUQUET'= (b[=o][=o]-k[=a]'). [Fr.] A nosegay. In _perfumery_, highly scented spirits (esprits) adapted for the handkerchief are commonly called bouquets. The following are examples:--

=Bouquet d'Amour.= _Prep._ From esprits de rose, jasmin, violette, and cassie (flowers of _acacia farnesiana_), of each 2 parts; essences of musk and ambergris, of each 1 part; mix, and filter.

=Bouquet de la Reine.= _Prep._ 1. Essence of bergamot, 1 dr.; English oil of lavender, 25 drops; oil of cloves, aromatic vinegar, and essence of musk, of each 10 drops; alcohol, 1 fl. oz.; mix.

2. Oils of bergamot and lavender, of each 30 drops; neroli, 15 drops; oils of verbena and cloves, of each 5 drops; essences of musk, ambergris, and jasmin, of each 1/2 dr.; rectified spirit of wine (strongest, scentless), 2 fl. oz.; mix. A much-esteemed perfume.

=BRA'GRAS.= Tar, black resin, and the dregs of strained resin, melted together.

=BRAIN= (br[=a]ne). _Syn._ BRAINS[double-dagger]; CER'EBRUM, L.; CERVEAU, Fr.; GEHIRN, HIRN, Ger. The soft whitish mass of nerve-matter contained in the skulls of animals, and, in man, supposed to be the seat of the soul and the mind.

=Brains.= (In _cookery_.) There appears to be scarcely anything which is at all eatable that the ingenuity and taste of the modern cook does not appropriate to his purposes, and clothe with delectability, or transform into something execrable. We observe that our chef de cuisine--no unimportant personage--has taxed every viscera and brought together every novelty and dainty to humour and excite the appetite. Animals which were guiltless of brains whilst living, are found by him to possess excellent ones when dead, from which he prepares a variety of miniature dishes which are truly novel and inviting. Let frugal housewives for the future carefully value their brains, and apply them to useful purposes in a double sense. When cleaned, washed, blanched, and flavoured with the necessary seasoning, they may be formed into a variety of hors-d'[oe]uvres creditable to any table. Mrs Rundell tells us that "beat up with a little white pepper and salt, a sage-leaf or two (scalded and finely chopped), and the yelk of an egg, and fried, they make excellent cakes, fritters, &c."

=BRAMAELIXIR--GENUINE ASIATIC STOMACH BITTER= (Ch. Rama Ayen, Hamburg). Cardamoms, cinnamon, cloves, of each 15 grammes; galangal, ginger, zedoary, pepper, of each 30 grammes; wormwood oil, 15 drops; 90 per cent. spirit, 830 grammes; water, 330 grammes; digest and filter. (Hager.)

=BRAN.= _Syn._ FUR'FUR, L.; BRAN, SON, Fr.; KLEIE, Ger. The inner husk or proper coat of the cereal grains, sifted from the flour; appr., that of wheat. _Comp._ 100 parts of bran contain albuminoid bodies, 13·80; oil, 5·56; starch, fibre, &c., 61·67; ash, 6·11; water, 12·85.

_Uses, &c._ The bran of wheat, diffused through hot water, is largely employed by the calico-printers to remove the colouring matter from those parts of their goods which are not mordanted. A handful mixed with a pail of warm water forms an excellent emollient foot-bath. Infused in hot water (bran-tea), and sweetened, it forms a popular demulcent, much used in coughs and hoarseness, and which, taken in quantity, proves gently laxative. It also forms an excellent manure, and, from containing the ammonio-magnesian phosphate, is especially adapted as a 'dressing' for potatoes. It is frequently mixed with flour, and made into bread (bran-bread), which is eaten by the poorer orders for economy, and by the higher classes because it is recommended by the faculty as being more wholesome than white wheaten-bread.

=Bran Mash.= Put half a peck of bran or pollard into a bucket and pour on to it enough scalding water to wet it thoroughly; stir well with a stick or work with the hands; and let it stand, covered up, till new-milk warm. If a horse is not in work on Sunday, it is a good custom to give it on Saturday evening a bran mash in lieu of a feed of corn. Bran mash is cooling and slightly laxative. The bran should always be freshly ground. When intended to be nutritive, oats should be scalded with the bran.

=BRANDISH'S ALKALINE= (Liqueur de potasse des Anglais, Solutio Alkalina Anglica), used in England to add to meat and vegetables about to be cooked, to help in "drawing" tea and coffee, and as a medicine to neutralise acidity of the stomach and lubricate the digestive passages [die Verdanungswege schlüpfriger zu machen]. Preparation:--Crude carbonate of potash 3 parts, wood ashes 1 part, quicklime 1 part, warm water 40 parts. Add to the water the lime, carbonate, and ashes, digest one day, and filter. (Hager.)

=BRANDRETH'S PILLS=, much used as a purging pill in North America, consist of gamboge, podophyllin, the inspissated juice of pokeberries, saffron adulterated with turmeric, powdered cloves, and peppermint oil. Gamboge is stated to be present in Brandreth's pills on the authority of two American druggists and one dealer. The action of the pills does not, however, correspond with that ingredient, for in two persons five pills produced no loose stools. (Hager.)

=BRAN'DY.= _Syn._ SPIR'ITUS GAL'LICUS, S. VI'NI GAL'LICI (-s[=i]; B. P.), A'QUA VI'TÆ[dagger]*, L.; EAU-DE-VIE, Fr.; BRANNTWEIN, COGNAC, Ger.; BRAN'DYWINE[dagger]. A well-known spirituous liquor obtained by the distillation of the wine of grapes. The name is also often, though improperly, given to the spirit distilled from other liquors, and particularly from the fermented juice of fruits; but in this case usually with some qualifying epithet.

When first distilled, brandy, like other spirituous liquors, is colourless (WHITE BRANDY), and continues so if kept in glass or stoneware; but if stored in new oak casks, as is usually the case, it gradually acquires a yellowish tint from the wood (PALE BRANDY). The deep colour that this spirit frequently possesses when it reaches the consumer is imparted to it by the addition of a little burnt sugar (caramel). Catechu, or terra japonica, in powder or solution, is also sometimes added to give a roughness to the spirit. The original intention was merely to imitate the appearance acquired by brandy from great age, when kept in wood; but in process of time the thing has come to be overdone. The natural colour which the spirit receives from the cask, however long it may be kept in it, never exceeds a light amber tint, about equal to that of pale Jamaica rum. Nothing, however, will now please the public taste but a spirit of lively and full 'brandy-colour,' as it is called. The consequence is that more colouring is commonly added than is compatible with a rich appearance or a very fine flavour.

The brandies most esteemed in England are imported from France, and are those of Cognac and Armagnac, the preference being generally given to the former. The brandies of Rochelle and Bordeaux come next in quality; while those obtained from Portugal, Spain, and Italy are very inferior.

The constituents of pure brandy are alcohol and water, together with small quantities of a volatile oil, acetic acid, acetic ether, [oe]nanthic ether, colouring matter, and tannin. It is from the presence of the two ethers that the spirit derives its characteristic smell and flavour. The amount of absolute alcohol in brandy varies from 45 to 55 per cent. When first imported it is generally 1 or 2 over-proof, but its strength decreases by age, and by the time it is taken from the bonded store for sale, it is seldom stronger than 3 or 4 under-proof. Pure brandies of the best quality, even when new, seldom exceed proof, and are generally a little below it. The reason of this is that they are but slightly rectified, as redistillation tends to injure the ethereal oils, upon which the flavour of the brandy depends.

The quality and flavour of the brandy imported from France vary, and often considerably, from that which is drunk at the best tables on the Continent; this principally arises from it being prepared, or, as it is technically termed, 'made up,' for the London market; which means lowering it by the addition of plain spirit, colouring, &c. This is done to any extent desired by the English purchaser, and the quantity and prices of the substances so added are regularly set out in the invoice. The strength at which foreign brandy is sold in England varies from proof to 33 under-proof. In large quantities, and from bond, the strength, of course, depends much upon the age and quality of the spirit; a fine old brandy being, perhaps, 15 or 17 u. p., while one of the last year's vintage, of a commoner quality, may be as strong as 2 u. p., or even 1 u. p. These matters are familiar to every experienced brandy dealer.

In France there are several varieties of brandy, which are known by names descriptive of their qualities, source, and strengths:--

"Eau-de-vie supérieure" is obtained from pale white wines by skilful distillation, and is remarkable for its rich and delicate flavour. It forms the finest variety of COGNAC BRANDY, both 'white' and 'pale,' of the English drinker, being seldom artificially coloured. Its deepest tint, though long kept in wood, never exceeds a pale amber; and hence, even when thus coloured, it is frequently called 'white brandy' by the uninitiated.

"Eau-de-vie ordinaire," or common brandy, is distilled from inferior or spoilt white or red wines; average sp. gr. about 0·9476 (from 22 to 27 u. p.). It forms the 'ordinary brandy' of the taverns and hotels; and, after being 'made up' with plain spirit to 1 or 2 u. p., a very large portion of that which is exported.

Of each of the above varieties there are numerous degrees of qualities, which are further increased in number by their admixture, and by the addition to them of plain spirit.

"Eau-de-vie de marc." From the lees of sour, damaged, and inferior red wines, the marc or cake of grapes, &c., distilled by a quick fire, to drive over as much essential oil and flavouring matter as possible. Coarse flavoured and inferior. Used chiefly to mix with other brandy, or to flavour plain spirit.

"Eau-de-vie seconde." The weak spirit that passes over, after the receiver has been changed. Very weak and inferior.

"Eau-de-vie à preuve d'Hollande." Sp. gr. ·941 to ·942 (18 to 20 u. p.). The common strength at which brandy is retailed in France, and that at which it stands the 'proof' or 'bead.'

"Eau-de-vie à preuve d'huile." Sp. gr. ·9185 (about 23° Baumé, or 1-1/4 o. p.); pure, olive oil just sinks in it. It is the strongest brandy kept for retail sale in France.

"Eau-de-vie forte." From common brandy distilled at a low temperature. It answers to our spirit of wine. Sp. gr. ·839 (38° Baumé, or 55° o. p.).

"Esprit de vin" is brandy or spirit, carefully rectified to ·861 (28° Baumé, or 42 o. p., and upwards).