Part 89

=Cadmium, Ox'ide of.= CdO. _Syn._ PROTOX'IDE OF CADMIUM; CAD'MII OXY'DUM, L. _Prep._ 1. (Hydrated.) From sulphate or chloride of cadmium, and a solution of caustic alkali; observing to well wash and dry the precipitate. A white powder, freely soluble in acids.

2. (Anhydrous.) By igniting the hydrated oxide, or the carbonate or nitrate of cadmium. That from the first two has a pale brown colour; that from the nitrate has a dark brown tint and a semi-crystalline appearance. The former has been proposed to be used as a pigment.

=Cadmium, Sul'phate of.= CdSO_{4}. _Syn._ CAD'MII SUL'PHAS, CAD'MIUM SULPHU'RICUM, KLAPRO'THRIUM SULPHU'RICUM, L. _Prep._ 1. From carbonate or oxide of cadmium and dilute sulphuric acid, as the chloride.

2. (Cottereau.) Oxide of cadmium, 1 oz.; sulphuric acid, q. s.; dissolve, evaporate, and crystallise.

3. (Pereira.) Sulphuric acid, 6-1/2 parts; water, 15 parts; mix; add cadmium, 7 parts; dissolve, evaporate to dryness, redissolve in water, filter, and evaporate by a gentle heat, so that crystals may form.

_Prop., &c._ Efflorescent, rectangular, prismatic crystals; very soluble in water; tastes astringent. It is about 4 times as strong as sulphate of zinc, and is used in similar cases. _Dose_, 3 to 10 gr. _Externally_ (1/2 to 3 or 4 gr. to water, 1 oz.); in specks of the eye, opacity of the cornea, chronic ophthalmia, &c. As an ointment, 10 to 12 gr. to lard, 1 oz.

=Cadmium, Sul'phide of.= CdS. _Syn._ CADMIUM YELLOW. This occurs native as GREENOCK'ITE. It may be prepared artificially, either by fusing its elements together, or by passing a stream of sulphuretted hydrogen through a solution of the chloride, nitrate, or sulphate. When prepared artificially, it is of a bright yellow or orange colour, and is of great value to the artist. It has been used in making fireworks. See FIRES, _Coloured_.

=Cadmium, Yellow.= See CADMIUM, SULPHIDE OF (_above_), and YELLOW PIGMENTS.

=CÆSALPINA (GUILANDINA) BONDUCELLA.= (Ind. Ph.) _Habitat._ Tropical portions of both hemispheres.--_Officinal part._ The seeds (_Bonducellæ semina_, _Bonduc seeds_); of a somewhat irregular sub-spherical or ovoid form, usually from 5/8 to 6/8 of an inch in diameter, smooth, hard, and lead-coloured, and contain an amylaceous white nucleus, having a bitter taste. They contain a fixed oil, resin, and a bitter principle.--_Properties._ Tonic and antiperiodic.--_Therapeutic uses._ In intermittent fevers; also in debility, and other cases requiring tonics.--_Dose_, 10 to 15 grains twice daily.

COMPOUND POWDER OF BONDUC (_Pulvis Bonducellæ compositus_). Take of bonduc seeds, deprived of their shells and powdered, 1 oz.; black pepper, powdered, 1 oz. Mix thoroughly, and keep in a well-stoppered bottle.--_Dose_, 15 to 30 gr., three times a day.

=CÆSIUM.= [Eng., L.] Cæ. A metal belonging to the alkaline group, discovered by Bunsen in the mineral water of Durckheim by means of SPECTRUM ANALYSIS (which _see_), and so named by him from _cæsius_, greyish-blue, the colour of its characteristic ray.

=CAFFE'IC ACID.= _Syn._ CHLOROGE'NIC ACID. A white powder, discovered by Runge in coffee, in which it exists in combination with potassium (caffeiate of potassium), and caffeine, and is then very soluble in alcohol. Pfaff states that the aroma of coffee is dependent on the volatilisation, or, rather, the decomposition of this acid.

=CAFFE'INE.= C_{8}H_{10}N_{4}O_{2}. _Syn._ CAFFE'INA, THÉINE, GUARANINE. A peculiar nitrogenised principle, discovered by Robiquet in coffee. It is, moreover, the essential principle of tea, of Paraguay tea, and of Guarana, infusions of which are used as beverages in different parts of the world. The proportion of caffeine to the pound was found by Liebig to be as stated below in the six descriptions of coffee named:--

Martinique 32 grains. Alexandrian 22 " Java 22 " Mocha 20 " Cayenne 19 " St Dominique 16 "

In Hyson tea it exists in the proportion of from 2·5 to 3·4 per cent.; and in gunpowder tea from 2·2 to 4·1. In Paraguay tea, or _maté_ as it is called in Brazil, and in Guarana, it exists in the proportion of ·13 per cent.

_Prep._ 1. Coarsely powdered raw or unroasted coffee is boiled in water, and subacetate of lead added to the filtered decoction to throw down the extractive and colouring matter; the excess of lead is next precipitated with sulphuretted hydrogen, and the liquid filtered and evaporated by a gentle heat; the residuum is dissolved in boiling water, the solution agitated with freshly burnt animal charcoal, filtered, evaporated, and crystallised. By redissolving the product in hot alcohol, it may be obtained in white, shining, silky filaments, as the solution cools.

2. (H. J. Versman.) Quick-lime, 2 lbs.; water, q. s. to form a hydrate; raw coffee (bruised), 10 lbs.; mix, put it into a displacement apparatus, and cause alcohol of 80% to percolate through the mixture, until the fluid obtained no longer contains caffeine; the mass in the percolator is then roughly ground to powder, mixed with a fresh quantity of quick-lime, and the process of percolation repeated with fresh alcohol, as before. The spirit is next distilled from the mixed tinctures in a retort, and the residuum washed with a little warm water to remove the oil; the evaporation is then gently conducted until a crystalline mass is obtained, which is further freed from adhering oil by pressure between folds of blotting paper. It is purified by redissolving it in boiling water or hot alcohol, &c., as before.

3. (A. Vogel.) An extract of powdered coffee is made with commercial benzol; this being distilled off, leaves an oil and caffeine behind; the oil is then removed by a little ether or by hot water, from which latter liquid the alkaloid crystallises on cooling.

4. From a hot infusion of tea-leaves by treatment with subacetate of lead and sulphuretted hydrogen, as in process 1 (_above_).

5. (F. V. Greene.) Powdered guarana is intimately mixed with three times its weight of finely divided litharge, and the mixture boiled in distilled water, the ebullition being continued until, on allowing the temperature to fall below the boiling point, the insoluble portion is found to subside rapidly, leaving the supernatant liquid clear, bright, and without colour. The quantity of distilled water required will be found to be about a pint for every fifteen grams of the guarana used in the experiment, and as the boiling has to be continued for several hours before the desired and all essential separation mentioned above takes place, water must be added from time to time to supply the place of that lost by evaporation. When cool, the clear liquid is decanted upon a filter, and when it has passed through, which it will be found to do with facility, the precipitate is to be transferred to the filter, and washed with boiling water, the washing to be continued as long as yellowish precipitates are produced with either phosphomolybdic acid solution, auric, or platinic chloride. A stream of sulphuretted hydrogen gas is now passed through the filtrate to remove the small quantity of lead that has been dissolved, and the sulphide thus formed separated by filtration. The solution is evaporated on a water bath to expel the excess of sulphuretted hydrogen, filtered to remove a trace of sulphur, finally evaporated to the crystallising point, and the caffeine which crystallises out in cooling removed from the mother liquor and pressed between folds of bibulous paper. After being thus treated the crystals will be found to be perfectly white. On diluting the mother liquor with distilled water, filtering, and evaporating, a second crop of crystals are obtained, which are also perfectly white, after being pressed as above. The crystals are now dissolved in boiling dilute alcohol, filtered, and the solution set aside to crystallise by spontaneous evaporation. The resulting crystals of caffeine are perfectly pure and colourless.

6. (O. Caillol and P. Cazeneuve.) The following is a process for the rapid preparation of caffeine:--Black tea is thoroughly softened with four times its weight of hot water; a quantity of calcium hydrate equal to that of tea used is then added, and the whole evaporated on a water-bath to perfect dryness. The dry residue is exhausted with chloroform in a displacement apparatus, and the chloroform recovered from the percolate by distillation. The residue left in the retort is a mixture of caffeine and a resinous substance containing chlorophyll. On treating it with hot water, filtering and evaporating the filtrate on a water bath, the caffeine is obtained in perfectly white crystals.

_Prop., &c._ Soluble in 100 parts of cold water; freely soluble in hot water and in water acidulated with an acid; slightly soluble in cold alcohol; it fuses at 352° Fahr., tastes slightly bitter, and possesses feeble basic properties. With the sulphuric and hydrochloric acids it forms crystallisable compounds. The salts of caffeine may be made by dissolving it to saturation in the dilute acid, and evaporating the solution by a very gentle heat. It forms splendid double salts with bichloride of platinum and terchloride of gold.

_Uses._ Caffeine has been recommended in those pains that affect only one side of the head (hemicrania); in doses of 1 to 3 gr. Its physiological action is very trifling, notwithstanding all that has been said to the contrary. Mr Cooley took 20 gr. daily of pure caffeine, for above a month, without experiencing any other effect than a very slight elevation of spirits after each dose, similar to that produced by a small quantity of spirits of sal volatile. It has been used lately with doubtful success as an antidote to the poisonous effects of opium. See COFFEE, TEA, &c.

=CAFFE'ONE.= A brown, aromatic oil, formed during the roasting of coffee.

=CAJ'EPUT OIL.= See OILS (Volatile).

=CAKES.= A species of fancy bread or trifle familiar to every one.

Before proceeding to the actual operation of cake-making, the various materials which are to enter into their composition undergo a certain amount of preparation. For this purpose every article is got ready about an hour previously to its being wanted, and is placed before the fire, or upon a stove, that it may become gently heated. Without these precautions it is impossible to produce good cakes. The flour is thoroughly dried, and warmed. The currants are nicely washed in a hair sieve, wiped dry in a cloth, and then set before the fire. Before use they are dusted over with a little flour. The sugar is rubbed to a fine powder, and passed through a sieve. The eggs are well beaten in a basin, and strained. The butter is melted by being placed in a basin set in hot water, and is afterwards well beaten up with a little warm milk. The lemon peel is cut very thin, and beaten in a mortar to a paste or powder, with lump sugar; or for common purposes, it is grated. The caraways, ginger, and other flavouring ingredients are preferred in the form of fine powder, or are made into an essence, by digesting them in spirit of wine; the first is the most common method. The milk and water is made lukewarm. When all these things are ready and have stood a sufficient time, they are put into a pan, one after another, in the proper order, and well beaten together, by which the lightness of the cakes is considerably increased.

In plum cakes, as well as in some other varieties, a little yeast may be added after the butter, and the mass allowed to rise a little, and then again well kneaded, by which not only less butter and eggs may be used, but the products will be both lighter and more wholesome. Good stale bread, well soaked in hot milk or water, and then beaten to a paste, and passed through a fine sieve, forms an excellent thing to mix up the ingredients with, and produces a very light and nutritious cake. Cakes "wetted up" with milk are richer, but do not keep so well as those without it; they get stale sooner, and then in that state are far from agreeable to the palate. A kind of flour prepared from maize or Indian corn has been recently introduced to the notice of cooks, but it is better adapted for puddings than for cakes. See CORN-FLOUR.

Cakes are preferably baked on flat tins or in little "tin shapes," which should be first well buttered.

Cakes should be kept for store in tin canisters; wooden boxes, unless very well seasoned, are apt to give them an unpleasant taste. Brown-paper linings and wrappers should be avoided for the same reason. See BISCUITS, BREAD, BUN, ICING, STAINS, &c.

=Cakes, Al'mond.= _Prep._ 1. From sweet almonds (blanched and beaten to a smooth paste), flour and powdered sugar, of each 1/2 lb.; 7 eggs, and the outside peel of 4 lemons (shredded small). The almonds, sugar, lemon peel, and eggs, are beaten together, until as white as sponge paste; the flour next worked in, and the paste put into buttered moulds, and baked in a slack oven, with 8 or 10 thicknesses of white paper under them and one or two over them.

2. Almonds, 1 lb.; sugar, 1/2 lb.; rose water or orange-flower water, 1/4 pint; flour, 3/4 lb.; 3 eggs; as above. Some persons ice these cakes.

=Cakes, Ban'bury.= _Prep._ From butter and dough fermented for white bread, of each 1 lb., as in making puff paste, then rolled out very thin, and cut into oval or triangular pieces, or other shapes. On these are placed a mixture of currants and moist sugar, equal parts, wetted with a little wine or brandy, and the paste being closed up, they are placed on a tin with the closed side downwards, and baked. A little powdered sugar, flavoured with candied peel (grated), or essence of lemon, is sifted over them as soon as they come out of the oven. In the common cakes of the shops the brandy is omitted, and lard is used for butter, but less of it.

=Cakes, Bath.= _Prep._ From butter, 1/2 lb., flour, 1 lb., 5 eggs, and a cupful of yeast; when risen, add powdered sugar, 4 oz., and caraways, 1 oz. Bake them on tins.

=Cakes, Cheese.= _Prep._ 1. Curdle some warm new milk with rennet, drain the curd in a linen bag, and add 1/4 of its weight, each, of sugar and butter, 6 eggs, some grated nutmeg, and a little orange flower or rose water.

2. (_Almond Cheese Cakes._) To the above add as much blanched almonds, beaten to a smooth paste, as there is butter, and an equal weight of macaroni.

3. (_Lemon Cheese Cakes._) To the first form add lemon peel (grated fine), or essence of lemon, q. s.

=Cakes, Di'et.= _Syn._ DIET BREAD. _Prep._ 1. Dissolve sugar, 1 lb., in milk, 1/2 pint; add 6 eggs, and whisk the mixture to a full froth, then cautiously stir in flour, 1 lb., beat it for 3/4 hour, and immediately bake it in a quick oven. It may be baked whole or divided into small cakes.

2. From fine flour and powdered sugar, equal parts; 6 eggs; and the juice and rind (grated) of 1 lemon.

=Cakes, Drop.= _Prep._ Eggs, 1 dozen; rosewater, 1 table-spoonful; powdered sugar, 1/2 lb.; fine flour, 1/2 lb.; and caraways, 1/2 oz. Drop it on wafer paper, and bake as before.

=Cakes, Gin'ger.= _Prep._ Sugar, 1 lb.; powdered ginger, 4 oz.; flour, 2 lbs.; water, 1 pint; butter, 1/2 lb.; candied orange peel, 8 caps (grated).

=Cakes, Lem'on.= _Prep._ Flour and sugar, of each 1 lb.; eggs, 1 dozen; grated peel and juice of 4 lemons; whisk the eggs to a bright froth; then gradually add the rest.

=Cakes, Marl'borough.= _Prep_. Beat 8 eggs and 1 lb. of pounded sugar 3/4 hour; then add fine flour, 1 lb.; and caraway seeds, 2 oz.

=Cakes, Plain.= _Prep._ 1. From flour, 4 lbs.; currants, 2 lbs.; butter, 1/2 lb.; caraway seeds, 1/4 oz.; candied lemon peel (grated), 1 oz.; yeast, 1/4 pint; milk, q. s. Let it rise well before baking.

2. Baker's dough, 2 lbs.; currants, 1 lb.; butter, 1/4 lb.; 3 eggs; milk (hot), 1/4 pint.

3. (Rundell.) Baker's dough, 4 lbs.; butter and moist sugar, of each 1/4 lb.; caraway seeds, a small handful. Well work it together, pull it into pieces the size of a golden pippin, and work it together again. This must be done three times, or it will be in lumps, and heavy when baked.

4. (Rich) Equal weights of flour, butter, sultana raisins, eggs, currants, and brown sugar, mixed up with milk, and seasoned with candied peel, nutmeg, &c., and baked in a quick oven. This resembles "pound cake."

=Cakes, Plum.= _Prep._ 1. (Good.) From butter, 1/2 lb.; dry flour, 3 lbs.; Lisbon sugar, 8 oz.; plums and currants, of each 3/4 lb.; and some pimento, finely powdered; to be "wetted up" with 3 spoonfuls of yeast, and a Winchester pint of new milk (warmed); bake on a floured tin half an hour.

2. (Excellent.) From fresh butter, sifted sugar, flour, and currants, of each 1 lb.; 18 eggs; powdered spices, 2 oz. (viz. cloves, mace, cinnamon, nutmeg, and allspice); sliced almonds, 4 oz.; raisins (stoned and chopped), 1/2 lb.; and a large glass of brandy; bake in a hot oven. When sufficiently baked let the oven cool, and afterwards put in the cake and allow it to remain for several hours to dry. (Rundell.)

3. (Rich.) Take fresh butter and sugar, of each 1 lb.; flour, 1-1/2 lb.; currants, 2 lbs.; a glass of brandy; sweetmeats and peels, 1 lb.; sweet almonds, 2 oz.; 10 eggs; allspice and cinnamon, of each 1/4 oz.; bake in a tin hoop in a hot oven for 3 hours, and put 12 sheets of paper under it to keep it from burning. (Mackenzie.)

=Cakes, Port'ugal.= _Prep._ From flour, powdered sugar, and fresh butter, of each 1 lb.; 10 eggs; currants, 1/2 lb.; and a little white wine; bake in small tins only half filled.

=Cake, Potato.= A pound of cold potatoes, a quarter of a pound of flour or oatmeal, half a gill of warm milk (with a quarter of an ounce of yeast dissolved in it), a little salt and butter. Mash the potatoes, add the other ingredients, roll out the paste an inch and a half or two inches thick, place it in a greased tin, and bake it.

=Cakes, Pound.= _Prep._ 1. As plum cake; but using 1 lb. each of all the ingredients except the spices.

2. Using equal parts of sugar, flour, currants, and sultana raisins, and half that quantity each of butter, brandy, and candied peel, with spices as required.

=Cakes, Queen.= _Prep._ From about 1 lb. each of dried flour, sifted sugar, washed currants, and butter, with 8 eggs; the whole beaten for an hour, made into a batter, and baked in little tins, teacups, or saucers, only half filled. A little fine sugar is frequently sifted over them. Nutmeg, mace, and cinnamon are also sometimes added.

=Cakes, Rat'ifia.= _Prep._ Beat 1/2 lb. of sweet and 1 oz. of bitter almonds, in fine orange, rose, or ratifia water; mix in 1/2 lb. of pounded sugar; add the whites of 4 eggs (well beaten); set it over a moderate fire in a preserving-pan; stir it one way until it is pretty hot, and when a little cool form it into small rolls, and cut it into thin cakes; shake some flour lightly on them, give each a light tap, put them on sugar papers, sift a little sugar on them, and put them into a very slack oven.

=Cakes, Rout.= _Prep._ From flour, 2 lbs.; butter, sugar, and currants, of each 1 lb.; 3 eggs; 1/2 pint of milk; 2 glasses of white wine; and 1 glass of brandy; drop them on a tin plate, and bake them.

=Cakes, Savoy.= _Prep._ From flour and sifted sugar, of each 1 lb.; 10 eggs; and the rind of a lemon (grated); form a batter by degrees, put it into moulds, and bake in a slack oven.

=Cake, Seed.= _Prep._ 1. (Plain.) From flour, 1/4 peck; sugar, 1/2 lb.; allspice, 1/4 oz.; melted butter, 1/2 lb.; a little ginger; milk, 1/2 pint; yeast, 1/4 pint; add seeds or currants; and bake an hour and a half.

2. (Good.) To the preceding add of butter and sugar, of each 1/2 lb., and wet it up with milk previously mixed with 6 eggs.

3. (Rich.) Take of flour, 1-1/2 lb.; butter and sugar, of each 1/2 lb.; 8 eggs; 2 oz. of caraway seeds, 1 grated nutmeg, and its weight in cinnamon. Bake 2 hours in a quick oven.

4. (Scotch.) Nine eggs; sugar and butter, of each 1/2 lb.; mix well together, then add a little cinnamon, nutmeg, and cloves; 1/4 oz. of caraway seeds; 1/2 lb. of candied citron; 1/4 lb. of candied orange peel; 1/2 lb. of blanched almonds (pounded fine); flour, 3 lbs.; and brandy, 1/4 pint.

=Cakes, Shrews'bury.= _Prep._ From flour, 3 lbs.; sugar, 1 lb.; a little cinnamon and nutmeg; 3 eggs; a little rose water; and melted butter enough to make it into a dough.

=Cakes, So'da.= _Prep._ 1. From flour, 1 lb.; bicarbonate of soda, 1/4 oz.; sugar and butter, of each 1/2 lb.; make a paste with milk, and add candied orange, lemon, or citron peel, or the fresh peels grated, q. s. to flavour.

2. To flour, 1 lb.; sugar and butter, of each 2 oz.; candied peel, 1/2 oz.; sesquicarbonate of soda, 3 dr.; milk, q. s.

_Obs._ An equal weight of carbonate of magnesia, used instead of the soda, also makes good cakes. Both are suitable to delicate stomachs, especially in dyspepsia, with acidity.

=Cakes, Sponge.= _Prep._ From 8 eggs; lump sugar, 3/4 lb.; flour, 1/2 lb.; water, 1/4 pint; the yellow peel of a lemon; mix as follows:--Put the lemon peel into the water; when about to make the cake, put the sugar into a saucepan, pour the water and peel on it, and let it stand by the fire to get hot. Break the eggs into a deep earthen vessel that has been made quite hot; remove from the heat, whisk for a few minutes; make the sugar and water boil up, and pour it very gradually boiling-hot over the eggs; continue to whisk them briskly until they become thick and white; add the flour (quite warm), stir it lightly in, put the paste into tins lined with white paper, and bake them immediately in a moderately hot oven.

=Cakes, Tea.= _Syn._ BENTON CAKES. _Prep._ From flour, 1 lb.; butter, 4 oz.; and milk, q. s.; bake on a hot hearth or slow oven plate.

2. To the last add 2 table-spoonfuls of yeast.

=Cakes, Tip'sy.= _Prep._ Small sponge cakes steeped in brandy, and then covered with grated almonds and candied peel; or almonds (cut into spikes) are stuck in them. They are commonly piled on a dish, surrounded with a custard, and covered with preserves drained as dry as possible.

=Cakes, Wigg.= _Prep._ From 1/2 pint of warm milk; 3/4 lb. of fine flour; and 2 or 3 spoonfuls of light yeast. Afterwards work in 4 oz. each of sugar and butter; make it into cakes, or wiggs, with as little flour as possible, add a few caraway seeds, and bake them quickly.

=Cakes.= (In _medicine_.) Cakes have been used as a form of administering medicinal substances to children, but have not been extensively employed in this country for the purpose, unless by quacks and in domestic practice. In preparing them the active ingredients are added in such proportions to the common materials of a sweet cake that one or two, as the case may be, are sufficient for a dose. See GINGERBREAD, WORM-CAKES, &c.

=CALA'BAR BEAN.= _Syn._ PHYSOSTIGMATIS FABA. The seed of _Physostigma venenosum_. The plant is a native of Western Africa, where the bean is used as an ordeal poison. The bean itself is about the size of a large horse-bean, with a very firm, hard, brittle, shining coat of a brownish-red, pale chocolate, or ash-grey colour. It has an irregular kidney shape, with flat surfaces and a rounded border, which is for the most part boldly curved, and there marked with a broad furrow, with the central raised raphe in the centre, and ending at one extremity in the microphyle. The kernel consists of two cotyledons. It yields its properties to alcohol, and imperfectly to water. Calabar bean has been used in cases of strychnia poisoning and tetanus, as well as in epilepsy and St. Vitus's dance. The dose of the powdered bean, according to Royle, is one to four grains. Locally applied it produces contraction of the pupil.