A CYCLOPÆDIA OF PRACTICAL RECEIPTS, &c. VOLUME II (continued 30)

Mr Hanbury says that saffron almost always contains a few of the pale yellow stamens, accidentally gathered; but the pollen from them which is detached when the drug is wetted, but which is minute in quantity, is easily distinguished from carbonate of lime, by not dissolving when hydrochloric acid is added. Moreover, the form of pollen grains may be easily recognised under the microscope.

Mr Hanbury furthermore states that an effectual method of examination is to scatter a very small pinch of saffron on the surface of a glass of warm water. The stigma of the saffron-crocus immediately expands, and exhibits a form so characteristic that it cannot[141]

Prop., &c. Saffron is anodyne, cordial, emmenagogue, and exhilarant; but is now seldom employed, except as an adjuvant, in medicine. Amongst cooks, confectioners, and liquoristes, it is largely used on account of its fine colour.

Saffron, Mead′ow. See Colchicum.

SAGAPE′NUM. This substance is described in the London Pharmacopœia as a gum resin, the production of an uncertain species of Ferula. The mass of the sagapenum sold to the retail trader is, however, a factitious article, formed by softening a mixture of assafœtida, 3 parts, and galbanum, 15 parts, over a water or steam bath, and then stirring in about ¹⁄₁₇th of their weight of oil of turpentine, with a little oil of juniper. This mixture is labelled ‘Gum Sagapeni Opt.’ an inferior sort being made by adding sundry portions of yellow resin and paste of gum tragacanth to the above.

Prepared sagapenum (sagapenum præparatum—Ph. L.) is ordered to be prepared in the same manner as ‘prepared ammoniacum.’

Obs. Sagapenum is the feeblest of all the fetid gum resins.—Dose, 5 to 15 gr., made into pills; as an antispasmodic and emmenagogue.

SA′GO. Syn. Sago (Ph. L., E., & D.), L. “The fæcula (starch) from the stem of Sagus lœvis, S. Rumphii, and, perhaps, of other species of palms.” (Ph. L.) It forms the principal portion of the pith of the Sago palms, the Gommuti palm, the Talipot palm, and other allied trees. Its properties and uses, for the most part, resemble those of arrow-root. It is used for making puddings, jellies, &c.

Under the microscope the starch-grains of sago present an elongated form, rounded at the larger ends, and compressed at the smaller. They differ altogether in appearance from potato starch.

The pilum of the sago starch-grains is a point, or, more frequently, a crop, slit, or star, and is seated at the smaller end, whilst in the marsanta arrow-root the pilum is situated at the larger end. Rings are more or less clearly seen.

Sa′go, To Prepare. Wash an ounce of pearl sago in cold water; then boil it very gently in a pint of fresh water, stirring it frequently till dissolved. It may be flavoured with wine, spices, and sugar. For children, and for consumptive and debilitated persons, it will be found advantageous to substitute milk for water. The common sago being in larger grains, more time is required to dissolve it, and it is usually steeped for some hours before boiling it.

Sa′go Milk. (See above.)

Sago of commerce, magnified 147 times.

Sa′go Posset. (For invalids.) Macerate a

ST VITUS’ DANCE. See Chorea.

SAL. [L.] Salt. A word much used in compound names, handed down to us from the old chemists.

Sal Absin′thii. Carbonate of potassium.

Sal Acetosel′læ. Binoxalate and quadroxalate of potassium.

Sal Alem′broth. Ammoniated mercury (white precipitate).

Sal Ammo′′niac. Chloride of ammonium.

Sal de Duobus. Sulphate of potassium.

Sal Diure′ticus. Acetate of potassium.

Sal Enix′um. Crude bisulphate of potassium.

Sal Gem′mæ. Rock or fossil salt (chloride of sodium).

Sal Mar′tis. Sulphate of iron.

Sal Mirab′ile. Sulphate of sodium.

Sal Perla′tum. Phosphate of sodium.

Sal Polycrest′us. Sulphate of potassium.

Sal Prunel′la. Syn. Sore-throat salt, Crystal mineral; Potassæ nitras fusa, Nitrum tabulatum, Sal prunellæ, L. From nitre fused in a Hessian crucible, and poured out on a smooth surface, or into moulds, to cool. Its usual form and size is that of an ordinary musket bullet, with the tail, in which state it is known in the drug trade as ‘sal prunellæ globosum.’ When in cakes it is often called ‘sal p. in placentis,’ or ‘s. p. tabulatum.’ A small portion allowed to dissolve slowly in the mouth, the saliva being slowly swallowed, often removes incipient inflammatory sore throat.

Sal Saturn′i. Sugar of lead (neutral acetate of lead).

Sal Seignette′. Rochelle salt (tartrate of potassium and sodium).

Sal Volat′ile. Sesquicarbonate of ammonia.Spirits (Medicinal).

SAL′ADS are generally made of esculent vegetables, either singly or mixed, chosen according to taste or time of year, and ‘dressed’ with oil, vinegar, and salt, and sometimes also with mustard and other condiments. Sliced boiled egg is a common addition.

Sydney Smith’s recipe for salad dressing:—

Another recipe for salad dressing:—Yolk of two eggs; table salt, ¹⁄₄ oz.; salad oil, 4 oz.; mustard, ¹⁄₂ oz.; best vinegar, 6 oz.; isinglass, 1 dr.; soluble cayenne, 10 grams. (‘Phar. Jour.’)

Cold meat, poultry, and game, sliced small, with some cucumber or celery, and a little onion or chopped parsley, or, instead of them, some pickles, make a very relishing salad. Fish are also employed in the same manner.

Mr C. J. Robinson, writing to ‘Nature’[143] on our salad herbs, says:—“There is, perhaps, no country in the world so rich as England in native materials for salad making, and none in which ignorance and prejudice have more restricted their employment. At every season of the year the peasant may cull from the field and hedgerow wholesome herbs which would impart a pleasant variety to his monotonous meal, and save his store of potatoes from premature exhaustion. Besides there can be no question that in hot seasons a judicious admixture of fresh green food is as salutary as it is agreeable. Much has been said lately about the advantage which the labouring man would derive from an accurate acquaintance with the various forms of fungus; he has been gravely told that the Fistulina hepatica is an admirable substitute for beef-steak, the Agaricus gambosus for the equally unknown veal cutlet.

“But deep-seated suspicion is not easily eradicated, and there will always be a certain amount of hazard in dealing with a class of products in which the distinctions between noxious and innocuous are not very clearly marked.

“There is not this difficulty with regard to salad herbs, and we conceive that the diffusion of a little knowledge as to their properties and value would be an unmixed benefit to our rural population.

“The first place must be assigned on the score of antiquity to the sorrel plant (Rumex acetosa), which in some districts still preserves the name of ‘green sauce,’ assigned to it in early times, when it formed almost the only dinner vegetable.

“Its acid is pleasant and wholesome, more delicate in flavour than that of the wood-sorrel (Oxalis acetosella), which, however, is used for table purposes in France and Germany. Chervil (Anthriscus cerefolium) is often found in a wild state, and is an admirable addition to the salad bowl; and it is unnecessary to enlarge upon the virtues of celery (Apium graveolens) when improved by cultivation.”

John Ray, writing in 1663, says that “the Italians use several herbs for sallets, which are not yet, or have not been used lately, but in England, viz. Selleri, which is nothing else but the sweet smallage; the young shoots whereof, with a little of the head of the root, cut off, they eat raw with oil and pepper,” and to this we may add that the alisander (Smyrnium olusattrum) is no bad substitute for its better-known congener. The dandelion, which in France is blanched for the purpose, affords that amarie aliquid which the professed salad maker finds in the leaves of the endive, and the same essential ingredient may be supplied by the avens (Geum urbanum), theSilene inflata), and the tender shoots of the wild hop. Most people are familiar with the properties of the watercress (Nasturtium officinale), garlic hedge mustard (Erysimum aliaria), but it may not be generally known that the common shepherd’s purse (Eupsulla Bursa-pastoris) and the lady’s-smock (Cardamine pratensis) are pleasant additions, whose merits have long been recognised by our foreign neighbours. In fact, there is scarcely a herb that grows which has not some culinary virtue in a French peasant’s eyes. Out of the blanched shoots of the wild chicory (Cichorium Intybus) he forms the well-known barbe de capucius, and dignifies with the title of Salade de chamoine our own neglected corn-salad (Fedia olitaria). It would be very easy to extend the dimensions of our list of native salad herbs, for there are, perhaps, some palates to which the strong flavours of the chives (Allium schœnoprasum) and stonecrop (Sedum reflexum) may commend themselves; but enough has been said to show that nature has not dealt niggardly with us, and that only knowledge is needful to make the riches she offers available.

If the British peasant can be taught to discover hidden virtues in these plants, with whose outward forms he has had life-long familiarity, we do not despair of his acquiring the one secret of salad-making, viz. the judicious employment of oil, so as to correct the acrid juices of the plants, and yet preserve their several flavours unimpaired.

Salad, Let′tuce. Prep. Take two large lettuces, remove the faded leaves and the coarser green ones; next cut the green tops off, pull each leaf off separately, rinse it in cold water, cut it lengthways, and then into four or ten pieces; put these into a bowl, and sprinkle over them, with your fingers, 1 small teaspoonful of salt, ¹⁄₂ do. of pepper, 3 do. of salad oil, and 2 do. of English or 1 of French vinegar; then with the spoon and fork turn the salad lightly in the bowl until thoroughly mixed; the less it is handled the better. A teaspoonful each of chopped chervil and tarragon is an immense improvement.

Obs. The above seasoning is said to be enough for ¹⁄₄ lb. of lettuce. According to Soyer, it is “such as the Italian count used to make some years since, by which he made a fortune in dressing salads for the tables of the aristocracy.” The above may be varied by the addition of 2 eggs, boiled hard, and sliced, a little eschalot, or a few chives or young onions. Several other salad herbs, especially endive, water-cresses, and mustard-and-cress, may be ‘dressed’ in the same manner; always remembering that the excellence of a salad depends chiefly on the vegetables which compose them being recently gathered and carefully cleansed.

To improve the appearance of the above and other salads, when on the table or sideboard, before being used, the gay flower of the nasturtium or marigold, with a little sliced beet-root or radish, and sliced cucumber, may be tastefully intermixed with them.

Salad, Lobs′ter. Prep. (Soyer.) “Have the bowl half filled with any kind of salad herb you like, as endive, lettuce, &c.; then break a lobster in two, open the tail, extract the meat in one piece, break the claws, cut the meat of both in small slices, about a quarter of an inch thick, and arrange these tastefully on the salad; next take out all the soft part from the belly, mix it in a basin with 1 teaspoonful of salt, half do. of pepper, 4 do. of vinegar, and 4 do. of oil; stir these well together, and pour the mixture on the salad; lastly, cover it with 2 hard eggs, cut into slices, and a few slices of cucumber.” “To vary this, a few capers and some fillets of anchovy may be added, stirred lightly, and then served either with or without some salad sauce. If for a dinner ornament it with some flowers of the nasturtium and marigold.”

SAL′EP. Syn. Salop, Saloop. The tuberous roots of Orchis mascula, and other allied species, washed, dried, and afterwards reduced to coarse powder. That imported from Persia and Asia Minor occurs in small oval grains, of a whitish-yellow colour, often semitranslucent, with a faint, peculiar smell, and a taste somewhat resembling gum tragacanth. It consists, chiefly, of bassorin and starch, is very nutritious, and is reputed aphrodisiac. It is employed in the same way as sago. A decoction of about 1 oz. of this substance in a pint of water was formerly sold at street-stalls. A tea made of sassafras chips, flavoured with milk and coarse brown sugar or treacle, was also sold in the same way, and under the same name.

French salep is prepared from the potato. Dr Ure says that the Orchis mascula of our own country, properly treated, would afford an article of salep equal to the Turkey, and at a vastly lower price.

SAL′ICIN. C₁₃H₁₈O₇. A white, crystalline substance discovered by Le Roux and Buchner in the bark and leaves of several species of Salix and Populus. It occurs most abundantly in the white willow (Salix alba) and the aspen (Salix helix), but is also found in all the bitter poplars and willows. From willow bark which is fresh, and rich in salicin, it may be obtained by the cautious evaporation of the cold aqueous infusion.

Prep. 1. (Merck.) Exhaust willow bark by repeated coction with water, concentrate the mixed liquors, and, while boiling, add litharge until the liquid is nearly decoloured; filter, remove the dissolved oxide of lead, first by sulphuric acid, and afterwards by sulphuret of barium; filter, and evaporate, that crystals may form; the crystals must be purified by re-solution and recrystallisation.

2. As No 1, but using a stream of sulphuretted hydrogen, to free the solution from lead.

3. (P. Codex.) To a strong filtered decoction

Prop., &c. Salicin forms white, silky needles and plates; it is intensely bitter; inodorous; neutral; non-basic; fuses at 230° Fahr., with decomposition; burns with a bright flame; is soluble in 5¹⁄₂ parts of water at 60°, and in much less at 212°; dissolves readily in alcohol, but is insoluble in ether. It is tonic, like sulphate of quinine, but less liable to irritate the stomach. It is given in indigestion and intermittent diseases, in from 5- to 10-gr. doses.

Salicin has lately been used with considerable advantage in acute rheumatism.

Dr Maclagan[144] states that he found when administered in doses of 10 gr. to ¹⁄₂ dr., every 2 to 4 hours, the pain and fever ceased in the course of 48 hours. The results are stated to have been quite as favorable as those following the employment of salicylic acid. It was found to effect with certainty a great reduction in the bodily temperature.

Pur. & Tests.—1. It is entirely soluble in water and rectified spirit.—2. When strongly heated it is wholly dissipated, and, if kindled, burns with a bright flame, leaving a bulky charcoal.—3. Its solution is absolutely neutral to test-paper.—4. Concentrated sulphuric acid causes it to agglutinate into resin-like lumps, with the accession of an intense blood-red colour.—5. When its aqueous solution is mixed with some hydrochloric acid, or dilute sulphuric acid, and the mixture is boiled for a short time, the liquid suddenly becomes turbid, and deposits SALIRETIN, under the form of a granular crystalline precipitate. This is characteristic.—6. No reagent deposits salicin without decomposition. See Salicylic and Salicylous acids.

SAL′ICYL. C₇H₄O. A compound radical, forming the basis of the so-called SALICYL-COMPOUNDS, or SALICYL-SERIES. It is known only in combination. The volatile oil of meadow-sweet is a natural hydride of salicyl, a substance which, when artificially prepared, is better known under the name of SALICYLOUS ACID. (See below.)

SALICYL′IC ACID. H₂C₇H₄O₃. A peculiar volatile, crystallisable acid, discovered by Piria. It is obtained by fusing salicylous acid with solid hydrate of potassa in slight excess, until the mixture turns white and gas is disengaged, and treating a solution of the residuum with hydrochloric acid, in slight excess to separate the potassa; the salicylic acid separates in crystals, which are purified by solution in hot water. It may also be obtained from the oil of partridge-berry (Gaultheria procumbens), by acting on it with a strong and hot solution of potassa, and afterwards separating the acid as before. This oil is methylo-salicylic ether, or salicylate of methyl. In its general properties, salicylic acid closely resembles benzoic acid.

The greater part, if not the whole, of the salicylic acid of commerce is now obtained by a method invented by Professor Kolbe. This process, which consists in acting on sodium carbolate with carbonic acid, is thus described in the ‘Archiv der Pharm.,’ 3rd series, v, 445.[145] In a strong crude soda liquor of known strength is dissolved a sufficiency of previously melted crystals of carbolic acid to saturate the soda.

The solution is then evaporated in an iron capsule, and by means of stirring brought to a dry powder. The sodium carbolate so obtained is gradually heated in a retort to a temperature of from 220° to 250° C., in a continuous current of dry carbonic anhydride.

The reaction is ended when at the above-mentioned temperature no more carbolic acid passes over. It might have been expected that, the reaction going forward in this manner, a molecule of carbonic anhydride would have been introduced into the molecule of sodium carbonate, and thus a molecule of sodium salicylate be formed.

This, however, is not the case, only half the sodium carbolate being converted into salicylate. The reaction proceeds according to the following equation:—

2NaC₆H₅O + CO₂ = Na₂C₇H₄O₃ + HC₆H₅O.

The disodic salicylate is dissolved in water and decomposed by hydrochloric acid. Salicylic acid then separates in crystalline films and may be purified by recrystallisation out of its solution in hot water.

Props.—Salicylic acid is a white solid which forms acicular crystals; it melts at from 155°-156° C.; it dissolves in about 1800 parts of cold water, but is more soluble in boiling water as well as in alcohol and in ether. An aqueous solution of salicylic acid mixed with one of a ferric salt produces a deep violet colour.

Professor Kolbe surmised that from the constitution of salicylic acid, as revealed by his synthetical process, that it would split up with heat into carbonic anhydrate and carbolic acid, and hence that it might be employed as an antiseptic and antiputrefactive agent. He quotes the following experiments as confirmatory of his views on this point:—Mustard meal, which, in a few minutes after being mixed with warm water, gave off a strong smell of mustard oil, formed with water a scentless mixture, when a little salicylic acid had been previously added. No fermentation was set up by yeast in a fermentation of grape sugar, to which salicylic

The following, among other experiments, in their results, illustrate the physiological action of salicylic acid:—

Solution of amygdalin mixed with emulsion of sweet almonds developed no smell of bitter almonds if some salicylic acid were added. Beer, to which salicylic acid, in the proportion of 1 to 1000, was added, was thereby prevented from being spoiled by fungoid growth.

Fresh pure cow’s milk, mixed with 0·04 per cent. of salicylic acid, and allowed to stand in an open vessel at a temperature of 18° C., curdled thirty-six hours later than a similar quantity of milk standing by the side of it, but containing no salicylic acid. The milk remained of a good flavour, the small quantity of salicylic acid present not being perceptible to the palate.

Some fresh urine was divided into two portions, and placed in separate vessels, after some salicylic acid had been added to one portion.

The urine containing the acid was on the third day still clear and free from ammoniacal odour, whilst the other portion was far advanced in putrefaction.

Professor Thiersch has investigated the antiseptic action of this acid, specially in relation to surgery. He has found that as a powder, either alone or mixed with starch, it destroys for a long time the fetid odour of cancerous surfaces or uncleansed wounds, without setting up any inflammatory symptoms. A solution of one part of salicylic acid, and three parts of sodium phosphate in fifty parts of water, promotes the healing of granulated surfaces.

According to Dr Rudolph Wagner, salicylic acid may be applied to the following industrial purposes:—

If a concentrated aqueous solution of salicylic acid be applied to fresh meat, and the meat be then placed in well-closed vessels, it will remain perfectly fresh for a long period. This solution is also very useful in the manufacture of sausages and such food. Butter containing a bitter salicylic acid will remain fresh for months, even in the hottest weather. The same acid prevents the moulding of preserved fruits. In the manufacture of vinegar this acid is of great utility.

The addition of a little salicylic acid renders glue more tenacious. The acid also prevents decomposition in gut and parchment during their manufacture.

Skins to be used for making leather do not undergo decomposition if steeped in a dilute solution of salicylic acid.

Weaver’s or bookbinder’s glue and other allied substances may be preserved for a long period by treating them with a solution of this acid.

Albumen may be preserved by the same means.

This acid is a very delicate test reagent for iron.

The methyl ether and amyl ether of salicylic acid are used as perfumes. The calcium salt on keeping and distilling with water yields a liquid which has a strong odour of roses.

Mr Rother, an American chemist, contends that the antiseptic powers of salicylic acid have been much overrated. He states that he had tried it for the preservation of the syrups of marshmallow, raspberry juice, and milk, and that it was a failure. Professor Salkowsky regards it as of less value as an antiseptic than benzoic acid.

Dr Muter gives the following method for estimating the value of commercial samples of salicylic acid, and of detecting it in milk and similar organic solutions:—A standard solution of pure salicylic acid (1 grain of acid dissolved in 1 litre of water, so that 1 c.c. represents 1 mgm. of acid) is prepared; the indicator solution consists of a solution of pure neutral ferric chloride, of such a strength that 1 c.c. added, drop by drop, to 50 c.c. of standard acid, just ceases to give any increase in intensity of colour; 1 gram of the commercial sample is then dissolved in 1 litre of water, and 50 c.c. is put into a Nessler tube; to this 1 c.c. of ferric solution is added, and the colour observed after standing for five minutes, some of the standard acid is also poured into another tube, and made up to 50 c.c. with water, and the 1 c.c. of ferric chloride added. When the colours are alike the amount of pure acid present in the sample is equal to the amount of pure acid added. All mineral acids should be absent, even acetic acid affects the reaction. To detect the presence of salicylic acid added to beer or milk, four ounces of these liquids are dialysed for twelve hours in a pint of distilled water; if after that time salicylic acid is still found to be present, the dialysis must be continued for forty-eight hours. The amount present is determined in the manner above stated.

SALICYL′OUS ACID. C₇H₆O₂. Syn. Salicylol, Hydrosalicylic acid†, Hydride of salicyl, Artificial oil of meadow-sweet. A nearly colourless, oily, inflammable liquid, discovered by Pagenstecher in the volatile oil of Spiræa ulmaria (meadow-sweet), which, when pure, entirely consists of it; and by Piria, as a product of the decomposition of salicin.

Prep. The oil of meadow-sweet is mixed with a strong solution of caustic potassa, and the yellow crystalline mass which separates on agitation is purified by pressure between folds of bibulous paper and recrystallisation from alcohol; the resulting crystals (salicylite of potassium) are then decomposed by the addition of dilute sulphuric acid, the floating oil separated from the water, and freed from

Prop., &c. Salicylous acid is soluble in ether and alcohol, and slightly so in water, to which it imparts its peculiar fragrance and the characteristic property of striking a deep violet colour with the sesquisalts of iron. It is distinguished from salicylic acid, which also exhibits this reaction, by its liquid form and odour.

SALI′VA. See Mastication.

SALM′ON. Syn. Salmo, L. The Salmo Salar (Linn.), a well-known, soft-finned abdominal fish. Its normal locality is at the mouth or estuary of the larger rivers of the northern seas, which, during the breeding season, it ascends, sooner or later, in the summer months, against all obstacles, for the purpose of depositing its spawn.

The salmon is an excellent and highly esteemed fish; but it is rich, oily, and difficult of digestion, and, therefore, ill adapted to the delicate or dyspeptic. When pickled, salted, or smoked it is only fitted for persons of very strong stomachs, although in this state it is regarded as a great delicacy by epicures.

Salmon has the following composition:—

Nitrogenous matter 16·1

Fat 5·5

Saline matter 1·4

Water 77·

———

100·0

Salmon is preferably cooked by boiling. One weighing 10 lbs. will require to be gently simmered for about an hour, reckoning from the time the water commences boiling. For fish of other weights, from 6 to 7 minutes per lb. may be allowed. See Fish, &c.

SALOOP′. Sassafras (chips) tea, flavoured with milk and sugar. A wholesome and useful drink in cutaneous and rheumatic affections. See Salep.

SALT. Syn. Sal, L.; Sel, Fr. Salts may be regarded as acids in which one or more atoms of hydrogen, a constant constituent of all true acids, are replaced by a metal or other basic radical. This relationship between acids and salts will be better understood by reference to the subjoined list of acids and their corresponding potassium and ammonium salts:—

Acids. Salts.

HCl (Hydrochloric acid) — KCl (Chloride of potassium).

” — NH₄Cl (Chloride of ammonium).

HNO₃ (Nitric acid) — KNO₃ (Nitrate of potassium).

” — NH₄NO₃ (Nitrate of ammonium).

H₂SO₄ (Sulphuric acid) — K{2}SO₄ (Sulphate of potassium).

” — (NH₄)₂SO₄ (Sulphate of ammonium).

Acids are, in fact, hydrogen salts. The so-called Double salts are, according to one view, combinations of two salts of the same acid, but of different basic radicles; thus, common alum is a compound of sulphate of aluminum and sulphate of potassium.

The salts are a most important class of bodies, and their applications and uses in the arts of life and civilisation are almost infinite. See Nomenclature, &c.

Salt of Bark. See Extract of Bark, dried.

Salt, Bitter Pur′ging. Epsom salt.

Salt, Cathar′tic. Of Glauber, sulphate of sodium; English or BITTER S., sulphate of magnesium (Epsom salt).

Salt, Common. Syn. Culinary salt. Chloride of sodium.

Salt, Diuret′ic. Acetate of potassium.

Salt, Ep′som. Sulphate of magnesium.

Salt, Feb′rifuge. Chloride of potassium.

Salt, Fu′′sible. Phosphate of ammonium.

Salt, Glauber’s. Sulphate of sodium.

Salt, Macqueer’s. Binarseniate of potassium.

Salt, Microcos′mic. Phosphate of sodium and ammonium.

Salt, Red. Common salt wetted with an infusion of beet-root, or cochineal, or tincture of red sanders wood, then dried, and rubbed through a sieve. Used to impart a colour to gravies, &c. Infusion of saffron also gives a beautiful colour for this purpose. It has been proposed to colour Epsom salt in this way, to distinguish it from oxalic acid.

Salt, Rochelle. Tartrate of potassium and sodium.

Salt, Sea. Chloride of sodium.

Salt, Sed′ative. Boracic acid.

Salt, Smelling. See Salts (below).

Salt, Sore-throat. Sal prunella.

Salt, Taste′less. Phosphate of sodium.

Salt, Veg′etable. Tartrate of potassium.

Salt, Vol′atile. Common carbonate of ammonium.

Salt of Lem′ons. Syn. Sal limonum, L. Citric acid. That sold in the shops for the removal of ink spots from linen is binoxalate or quadroxalate of potassium, either alone or mixed with one half its weight of cream of tartar.

Salt of Sor′rel. Binoxalate or quadroxalate of potassium.

Salt of Steel. Sulphate of iron.

Salt of Tar′tar. Carbonate of potassium.

Salt of Vit′riol. Sulphate of zinc.

Salt of Wormwood. Carbonate of potassium.

SALT′ING. Pickling. Syn. This is an easy method of preserving butcher’s meat, fish, and, indeed, most animal substances. It is performed in two ways:—

1. (Dry salting.) This, as practised in Hampshire, Yorkshire, and in various large establishments elsewhere, consists in merely well rubbing ordinary culinary salt, mixed with a little saltpetre, into the meat, until every crevice is thoroughly penetrated, and, afterwards, sprinkling some over it, and placing it on a board or in a trough, in such a manner that the brine may drain off. On the small¹⁄₂ or 2 oz., either with or without about an oz. of good moist sugar, is commonly used for the purpose, and imparts a fine flavour to the meat. In both cases the pieces are turned every day, or every other day, until sufficiently cured, a little fresh salt being added as required. Sometimes the fresh meat is packed at once in casks, with the best coarse-grained or bay salt. This method is that commonly adopted for sea stores.

2. (Wet salting, or PICKLING IN BRINE.) When the meat is allowed to lie in the liquor that runs from it (see above), or is at once plunged into strong brine, it is said to be ‘pickled,’ or ‘wet salted.’ On the small scale, this is most conveniently performed by rubbing the fresh meat with salt, &c., as above, and, after it has lain a few hours, putting it into a pickle formed by dissolving about 4 lbs. of good salt and 2 oz. of saltpetre in 1 gall. of water, either with or without the addition of ¹⁄₂ to 1 lb. of moist sugar. This pickling liquor gets weaker by use, and should, therefore, be occasionally boiled down a little, and skimmed, at the same time adding some more of the dry ingredients. Three to ten days, depending on the size, is sufficiently long to keep meat in the brine. When it is taken out it should be hung up to dry, after which it may be packed in barrels with coarse-grained salt, or smoked, whichever may be desired. Saltpetre added to brine gives the meat a red colour, and brown sugar improves the flavour.

The sooner animal substances, more especially flesh, are salted after being killed, the better, as they then possess considerable absorbent power, which they gradually lose by age. See Putrefaction, Scurvy, Smoking, &c.

SALTPE′TRE. Nitrate of potassium.

SALTS for producing Factitious Mineral Waters. Aerated, or Carbonate Waters. These require the aid of the powerful machine employed by soda-water manufacturers, to charge the waters strongly with carbonic-acid gas. The gas is made from whiting and diluted sulphuric acid, and is forced by a pump into the watery solution. Sometimes the gas is produced by the mutual action of the ingredients introduced into the bottle of water, which must be instantly closed; but this method is found practically inconvenient, and is only adopted in the absence of proper apparatus. The quantity of gas introduced is directed, in the French and American pharmacopœias, in most cases, to be 5 times the volume of liquid. For chalybeate and sulphuretted waters the water should be previously deprived of the air it naturally contains, by boiling, and allowing it to cool in a closed vessel.

There are various manufacturers of aerated-water machines, and of syphon bottles for holding these waters when made. The names and addresses of these makers may be found in any trade directory.

Simple Aerated Water. Carbonic-acid gas water. Water charged with five or more volumes of carbonic-acid gas, as above.

Alkaline Aerated Waters. Aerated soda and potash waters should be made by dissolving a drachm of the carbonated alkali in each pint of water, and charging it strongly with carbonic-acid gas. The soda water of the shops generally contains but little (or no) soda.

Aerated Magnesia Water. This is made of various strengths.

Murray’s and Dinneford’s Fluid Magnesia may be thus made:—To a boiling solution of 16 oz. of sulphate of magnesia in 6 pints of water add a solution of 19 oz. of crystallised carbonate of soda in the same quantity of water; boil the mixture till gas ceases to escape, stirring constantly; then set it aside to settle; pour off the liquid, and wash the precipitate on a cotton or linen cloth, with warm water, till the latter passes tasteless. Mix the precipitate, without drying it, with a gallon of water, and force carbonic-acid gas into it under strong pressure, till a complete solution is effected. The Eau Magnésienne of the French codex is about a third of this strength; and we have met with some prepared in this country not much stronger.

Carbonated Lime Water. Carrara water. Lime water (prepared from lime made by calcining Carrara marble) is supersaturated by strong pressure with carbonic acid, so that the carbonate of lime at first thrown down is redissolved. It contains 8 gr. of carbonate of lime in 10 fl. oz. of water.

Aerated Lithia Water. This may be conveniently made from the fresh precipitated carbonate, dissolved in carbonated water, as directed for fluid magnesia. Its antacid and antilithic properties promise to be useful.

Saline Carbonated Waters.

The following afford approximate imitations of these waters. The earthy salts, with the salts of iron, should be dissolved together in the smallest quantity of water. The other ingredients to be dissolved in the larger portion of the water, and the solution impregnated with the gas. The first solution may be then added or be previously introduced into the bottles. The salts, unless otherwise stated, are to be crystallised.

Baden Water. Chloride of magnesium, 2 gr.; chloride of calcium, 40 gr.; perchloride of iron, ¹⁄₄ gr. (or 3 minims of the tincture); chloride of sodium, 30 gr.; sulphate of soda, 10 gr.; carbonate of soda, 1 gr.; water, 1 pint; carbonic-acid gas, 5 volumes.

Carlsbad Water. Chloride of calcium, 8 gr.; tincture of chloride of iron, 1 drop; sulphate of soda, 50 gr.; carbonate of soda, 60 gr.; chloride of sodium, 8 gr.; carbonated water, 1 pint.

Eger. Carbonate of soda, 5 gr.; sulphate of soda, 4 scruples; chloride of sodium, 10 gr.; sulphate of magnesia, 3 gr.; chloride of calcium, 5 gr.; carbonated water, 1 pint. (Or it may be made without apparatus, thus:—Bicarbonate of soda, 30 gr.; chloride of sodium, 8 gr.; sulphate of magnesia, 3 gr.; water, a pint; dissolve, and add a scruple of dry bisulphate of soda, and close the bottle immediately.)

Ems. Carbonate of soda, 2 scruples; sulphate of potash, 1 gr.; sulphate of magnesia, 5 gr.; chloride of sodium, 10 gr.; chloride of calcium, 3 gr.; carbonated water, a pint.

Marienbad. Carbonate of soda, 2 scruples; sulphate of soda, 96 gr.; sulphate of magnesia, 8 gr.; chloride of sodium, 15 gr.; chloride of calcium, 10 gr.; carbonated water, a pint. (Or, bicarbonate of soda, 50 gr.; sulphate of soda, 1 dr.; chloride of sodium, 15 gr.; sulphate of magnesia, 10 gr.; dissolve in a pint of water, add 25 gr. of dry bisulphate of soda, and cork immediately.)

Marienbad Purging Salts. Bicarbonate of soda, 5 oz.; dried sulphate of soda, 12 oz.; dry chloride of sodium, 1¹⁄₂ oz.; sulphate of magnesia, dried, 2 oz.; dried bisulphate of soda, 2¹⁄₂ oz. Mix the salts, previously dried, separately, and keep them carefully from the air.

Pullna Water. Sulphate of soda, 4 dr.; sulphate of magnesia, 4 dr.; chloride of calcium, 15 gr.; chloride of magnesium (dry), a scruple; chloride of sodium, a scruple; bicarbonate of soda, 10 gr.; water, slightly carbonated, 1 pint. One of the most active of the purgative saline waters.

Pullna Water without the Machine. Bicarbonate of soda, 50 gr.; sulphate of magnesia, 4 dr.; sulphate of soda, 3 dr.; chloride of sodium, a scruple; dissolve in a pint of water; add, lastly, 2 scruples of bisulphate of soda, and close the bottle immediately.

Salts for making Pullna Water. Dry bicarbonate of soda, 1 oz.; exsiccated sulphate of soda, 2 oz.; exsiccated sulphate of magnesia, 1¹⁄₂ oz.; dry chloride of sodium, 2 dr.; dry tartaric acid, ³⁄₄ oz. (or rather dry bisulphate of soda, 1 oz.).

Seidlitz Water. This is usually imitated by strongly aerating a solution of 2 dr. of sulphate of magnesia in a pint of water. It is also made with 4, 6, and 8 dr. of the salts to a pint of water.

Seidlitz Powder. The common seidlitz powders do not resemble the water. A closer imitation would be made by using effloresced sulphate of magnesia instead of the potassio-tartrate of soda. A still more exact compound will be the following:—Effloresced sulphate of magnesia, 2 oz.; bicarbonate of soda, ¹⁄₂ oz.; dry bisulphate of soda, ¹⁄₂ oz.; mix, and keep in a close bottle.

Seidschutz Water. Sulphate of magnesia, 3 dr.; chloride of calcium, nitrate of lime, bicarbonate of soda, of each 8 gr.; sulphate of potash, 5 gr.; aerated water, 1 pint.

Seltzer Water. Chloride of calcium and chloride of magnesium, of each 4 gr.; dissolve these in a small quantity of water, and add it to a similar solution of 8 gr. of bicarbonate of soda, 20 gr. of chloride sodium, and 2 gr. of phosphate of soda; mix, and add a solution of ¹⁄₄ gr. of sulphate of iron; put the mixed solution into a 20-oz. bottle, and fill up with aerated water. Much of the Seltzer water sold is said to be nothing more than simple carbonated water, containing a little chloride of sodium. An imitation of Seltzer water is also made by putting into a stone Seltzer bottle, filled with water, 2 dr. bicarbonate of soda, and 2 dr. of citric acid in crystals, corking the bottle immediately. Sodaic powders are sometimes sold as Seltzer powders.

Vichy Water. Bicarbonate of soda, 1 dr.; chloride of sodium, 2 gr.; sulphate of soda, 8 gr.; sulphate of magnesia, 3 gr.; tincture of chloride of iron, 2 drops; aerated water, a pint. Dorvault directs 75 gr. of bicarbonate of soda, 4 gr. of chloride of sodium, ¹⁄₅ gr. sulphate of iron, 10 gr. sulphate of soda, 3 gr. sulphate of magnesia, to a pint of water. By adding 45 gr. (or less) of citric acid, an effervescing water is obtained.

M. Soubeiran, relying on the analysis of Longchamps, imitates Vichy water by the following combination:—Bicarbonate of soda, 135 gr.; chloride of sodium, 2¹⁄₂ gr.; cryst. chloride of calcium, 12 gr.; sulphate of soda, 11¹⁄₂ gr.; sulphate of magnesia, 3³⁄₄ gr.; tartrate of iron and potash, ¹⁄₈ gr.; water, 2¹⁄₁₀ pints (1 litre); carbonic acid, 305 cub. inches (5 litres). Dissolve the salts of soda and iron in part of the water, and add the sulph. magnes. and then the chlor. calc. in the remaining water. Charge now with the carbonic-acid gas under pressure.

Vichy Salts. Bicarbonate of soda, 1¹⁄₂ oz.; chloride of sodium, 15 gr.; effloresced sulphate of soda, 1 dr.; effloresced sulphate of magnesia, 1 scruple; dry tartarised potash and iron, 1 gr.; dry tartaric acid, 1 oz. (or dry bisulphate of soda); mix the powders, previously dried, and keep them in a close bottle.

Saline Waters, &c., not Carbonated.

Sea Water. Chloride of sodium, 4 oz.; sulphate of soda, 2 oz.; chloride of calcium, ¹⁄₄ oz.; chloride of magnesium, 1 oz.; iodide of potassium, 4 gr.; bromide of potassium, 2 gr.; water, a gallon. A common substitute for sea water as a bath is made by dissolving 4 or 5 oz. of common salt in a gallon of water.

The following mixture of dry salts may be kept for the immediate production of a good imitation of sea water:—Chloride of sodium (that obtained from evaporating sea water, and not recrystallised, in preference), 85 oz.; effloresced sulphate of soda, 15 oz.; dry

Balaruc Water. Chloride of sodium, 1 oz.; chloride of calcium, 1 oz.; chloride of magnesium, ¹⁄₂ oz.; sulphate of soda, 3 dr.; bicarbonate of soda, 2 dr.; bromide of potassium, 1 gr.; water, a gallon. Chiefly used for baths.

Sulphuretted Waters.

Simple Sulphuretted Waters. Pass sulphuretted hydrogen into cold water (previously deprived of air by boiling, and cooled in a closed vessel) till it ceases to be absorbed.

Aix-la-Chapelle Water. Bicarbonate of soda, 12 gr.; chloride of sodium, 25 gr.; chloride of calcium, 3 gr.; sulphate of soda, 8 gr.; simple sulphuretted water, 2¹⁄₂ oz.; water, slightly carbonated, 17¹⁄₂ oz.

Barèges Water. (Cauterets, Bagnères de Luchon, Eaux Bonnes, St Sauveur, may be made the same.) Crystallised hydrosulphate of soda, crystallised carbonate of soda, and chloride of sodium, of each 1¹⁄₂ gr.; water (freed from air), a pint. A stronger solution for adding to baths is thus made:—Crystallised hydrosulphate of soda, crystallised carbonate of soda, and chloride of sodium, of each 2 oz.; water, 10 oz.; dissolve. To be added to a common bath at the time of using.

Naples Water. Crystallised carbonate of soda, 15 gr.; fluid magnesia, 1 oz.; simple sulphuretted water, 2 oz.; aerated water, 16 oz. Introduce the sulphuretted water into the bottle last.

Harrogate Water. Chloride of sodium, 100 gr.; chloride of calcium, 10 gr.; chloride of magnesium, 6 gr.; bicarbonate of soda, 2 gr.; water, 18¹⁄₂ oz. Dissolve, and add simple sulphuretted water, 1¹⁄₂ oz.

Chalybeate Waters.

Simple Chalybeate Water. Water freed from air by boiling, 1 pint; sulphate of iron, ¹⁄₂ gr.

Aerated Chalybeate Water. Sulphate of iron, 1 gr.; carbonate of soda, 4 gr.; water (deprived of air and charged with carbonic-acid gas), a pint. Dr Pereira recommends 10 gr. each of sulphate of iron and bicarbonate of soda to be taken in a bottle of ordinary soda water. This is equivalent to 4 gr. of carbonate of iron.

Brighton Chalybeate. Sulphate of iron, chloride of sodium, chloride of calcium, of each 2 gr.; carbonate of soda, 3 gr.; carbonated water, 1 pint.

Bussang, Forges, Provins, and other similar waters, may be imitated by dissolving from ¹⁄₂ to ²⁄₃rds of a grain of sulphate of iron, 2 or 3 gr. of carbonate of soda, 1 gr. of sulphate of magnesia, and 1 of chloride of sodium, in a pint of aerated water.

Mont d’Or Water. Bicarbonate of soda, 70 gr.; sulphate of iron, ²⁄₃ gr.; chloride of sodium, 12 gr.; sulphate of soda, ¹⁄₂ gr.; chloride of calcium, 4 gr.; chloride of magnesium, 2 gr.; aerated water, a pint.

Passy Water. Sulphate of iron, 2 gr.; chloride of sodium, 3 gr.; carbonate of soda, 4 gr.; chloride of magnesium, 2 gr.; aerated water, a pint.

Pyrmont Water. Sulphate of magnesia, 20 gr.; chloride of magnesium, 4 gr.; chloride of sodium, 2 gr.; bicarbonate of soda, 16 gr.; sulphate of iron, 2 gr.; Carrara water, a pint.

Various Aerated Medicinal Waters not resembling any Natural Spring.

Mialhe’s Aerated Chalybeate Water. Water, a pint; citric acid, 1 dr.; citrate of iron, 15 gr.; dissolve, and add 75 gr. of bicarbonate of soda.

Trosseau’s Martial Aerated Water. Potassio-tartrate of iron, 10 gr.; artificial Seltzer water, a pint.

Bouchardat’s Gaseous Purgative. Phosphate of soda, 1¹⁄₂ oz.; carbonated water, a pint.

Mialhe’s Ioduretted Gaseous Water. Iodide of potassium, 15 gr.; bicarbonate of soda, 75 gr.; water, a pint; dissolve and add sulphuric acid, diluted with its weight of water, 75 gr. Cork immediately.

Dupasquier’s Gaseous Water of Iodide of Iron. Solution of iodide of iron (containing ¹⁄₁₀th of dry iodide), 30 gr.; syrup of gum, 2¹⁄₂ oz.; aerated water, 17¹⁄₂ oz.

SALTS (Smelling). Syn. Sal volatilis oleosus, L. Sesquicarbonate of ammonia commonly passes under the name of ‘SMELLING SALTS,’ and, with the addition of a few drops of essential oil, is frequently employed to fill ‘SMELLING BOTTLES,’ but when a strong and durable pungency is desired, the carbonate should alone be used, as in one or other of the following formulæ:—

1. Carbonate (not sesquicarbonate) of ammonia, 1 lb.; oil of lavender (Mitcham), 2 oz.; essence of bergamot, 1 oz.; oil of cloves, ¹⁄₄ oz.; rub them together, and sublime; keep the product in well-stopped bottles.

2. Carbonate of ammonia, 1 lb.; oil of lavender, 2 oz.; oils of bergamot and lemon, of each 1 oz.; as the last.

3. Carbonate of ammonia, ¹⁄₂ lb.; essence of bergamot, 1 oz.; oil of verbena, ¹⁄₄ oz.; otto of roses, 1 dr.; as before.

4. Carbonate of ammonia, ³⁄₄ lb.; essences of bergamot and lemon, of each ¹⁄₂ oz.; essence de petit grain, ¹⁄₄ oz.; oil of cloves, 1 dr.; as before.

5. (Extemporaneous.)—a. From sal ammoniac, 1 dr.; pure potassa, 3 dr.; grind them together, and add, of essence of lemons, 15 drops; oil of cloves, 3 or 4 drops.—b. From

According to Dr Paris, Godfrey’s Smelling Salts are made by resubliming volatile salt with subcarbonate of potassa and a little spirits of wine (and essential oil).

SALVE. A name indiscriminately applied by the vulgar to any consistent, greasy preparation used in medicine.

Salve, Lip-. Syn. Ceratum labiale, L.

Prep. 1. (Red or Peruvian.) From spermaceti ointment, ¹⁄₂ lb.; alkanet root, ¹⁄₂ oz.; melt them together until sufficiently coloured, strain, and, when the strained fat has cooled a little, add of balsam of Peru, 3 dr.; stir well, and in a few minutes pour off the clear portion from the dregs; lastly, stir in of oil of cloves, 20 or 30 drops. This never gets rancid.

2. (Rose.) See Cerate.

3. (White.) From the finest spermaceti ointment or cerate, 3 oz.; finely powdered white sugar, 1 oz.; neroli or essence de petit grain, 10 or 12 drops, or q. s.

Obs. Numerous formulæ are extant for lip-salves, as for other like articles, but the preceding are those generally employed in trade. The perfumes may be varied at will and the salve named after them. A very small quantity of finely powdered borax is occasionally added. French lip-salve is said to contain alum, in fine powder; and German lip-salve is said to be made of cacao butter. See Cerate, Pommade, and Ointment.

SAND. Syn. Arena, L. River and sea sand consist chiefly of finely divided siliceous matter, mixed, occasionally, with carbonate of lime. That of Lynn and Alum Bay is nearly purely silica, and is, therefore, selected for the manufacture of glass. Sand is used by moulders in metal, and as a manure for heavy land. It is a large and necessary portion of every fertile soil.

SAND PAPER. The ‘American Builder’ gives the following process for making sand-paper of superior quality, at almost nominal cost:

“The device for making sand-paper is simple and at hand to any one who has occasion to use the paper. A quantity of ordinary window glass is taken (that having a green colour is said to be the best) and pounded fine, after which it is passed through one or more sieves of different degrees of fineness, to secure the glass for coarse or fine paper. Then any tough paper is covered evenly with glue, having about one third more water than is generally employed for wood work. The glass is sifted upon the paper, allowed a day or two in which to become fixed in the glue, when the refuse glue is shaken off, and the paper is fit for use.”

SAN′DAL WOOD. 1. (Red sanders wood, R. saunders w.; Lignum santali rubri, Lignum santalinum rubrum, Pterocarpus—Ph. L. & E.) The wood of Pterocarpus santilinus. It is used in medicine as a colouring matter. It is also employed in dyeing, and to stain varnishes. Wool may be dyed a carmine red by dipping it alternately into an infusion of this wood and an acidulous bath, (Trommsdorff.) Prepared with a mordant of alum and tartar, and then dyed in a bath of sandal wood and sumach, it takes a reddish-yellow. (Bancroft.) See Santalin.

2. (White sandal wood, White sanders; Santalum album.) The young timber, or, according to others, the outside wood of Santalum album. (Linn.)

3. (Yellow sandal wood; Santalum citrinum, S. flavum.) The old timber, or, according to others, the heart of the same tree. Both the latter are much esteemed on account of their fragrance, and yield a valuable essential oil.

SAN′DARACH. Syn. Sandrac, Gums. A resin obtained from Thuja articulata, and Juniperus communis (in warm climates). It is slightly fragrant, is freely soluble in rectified spirit, and has a sp. gr. of 1·05 to 1·09. It is used as incense, pounce, in varnishes, &c.

SAN′DERS WOOD. See Sandal Wood.

SAN′DIVER. Syn. Glass gall; Fell vitri, Sal vitri, L. The saline scum that swims on glass when first made. It is occasionally used in tooth powders.

SANGUINA′RINE. Syn. Sanguinarina, L. Obtained from the root of Sanguinaria Canadensis (Linn.), or blood-root, by digesting it in anhydrous alcohol; exhausting it with weak sulphuric acid; precipitating by liquor of ammonia; dissolving out by ether, and precipitating sulphate of sanguinarine by the addition of sulphuric acid. The sulphate may be decomposed by ammonia, which precipitates the alkaloid as a white pearly substance, of an acrid taste, very soluble in alcohol, also soluble in ether and volatile oils. With acids it forms soluble salts, remarkable for their beautiful red, crimson, and scarlet colours. These salts are used in medicine as expectorants, in doses of fractions of a grain.

The ‘sanguinarin’ of the American ‘Eclectics’ is prepared by precipitating a saturated tincture of blood-root by water. It contains an uncertain proportion of the alkaloid, and is of a deep reddish-brown colour. See Resinoids.

SANITARY AUTHORITIES AND SANITARY DISTRICTS. With the exception of the metropolis, the whole of England and Ireland is divided into urban and rural sanitary districts, which are respectively governed by urban and rural authorities.

The Public Health Act (sec. 6) thus defines an urban district, and an urban authority in England:

Urban Districts. Urban Authority.

Borough, constituted such either before or after the passing of this Act. The mayor, aldermen, and burgesses, acting by the council.

Improvement act district, constituted such before the passing of the Public Health Act, 1872, and having no part of its area situated within a borough or local government district. The improvement commissioners.

Local government district constituted such either before or after the passing of this Act, having no part of its area situated within a borough, and not coincident in area with a borough or improvement act district. The local board.

Provided that—

1. Any borough the whole of which is included in and forms part of a local government district or improvement act district, and any improvement act district which is included in and forms part of a local government district, and any local government district which is included in and forms part of an improvement act district, shall, for the purposes of this Act, be deemed to be absorbed in the larger district in which it is included, or of which it forms part; and the Improvement commissioners, or local board, as the case may be, of such larger district, shall be the urban authority therein; and

2. Where an improvement act district is coincident in area with a local government district, the improvement commissioners, and not a local board, shall be the urban authority there; and

3. Where any part of an improvement act district is situated within a borough or local act district, or where any part of a local government district is situated within a borough, the remaining part of such improvement act district or of such local government district so partly situated within a borough, shall for the purposes of this Act continue subject to the like jurisdiction as it would have been subject to if this Act had not been passed, unless and until the Local Government Board by provisional order otherwise directs.

For the purposes of the Public Health Act, the boroughs of Oxford, Cambridge, Blandford, Calne, Wenlock, Folkestone, and Newport, Isle of Wight, are not to be deemed boroughs.

The borough of Cambridge is to be deemed an improvement act district, the borough of Oxford is to be included in the local government district of Oxford, and there is a special provision in the case of the borough of Folkestone.

An English rural sanitary district and authority are thus defined by the Public Health Act (sec. 9):—

“The area of any union which is not coincident in area with an urban district, nor wholly included in an urban district (in this section called a rural union), with the exception of those portions (if any) of the area which are included in any urban district, shall be a rural district, and the guardians of the union shall form the rural authority of such district, provided that—

“1. An ex officio guardian resident in any parish or part of a parish belonging to such union, which parish or part of a parish forms or is situated in an urban district, shall not act or vote in any case in which guardians of such union act or vote as members of the rural authority, unless he is the owner or occupier of property situated in the rural district of a value sufficient to qualify him as an elective guardian for the union.

“2. An elective guardian of any parish belonging to such union, and forming or being included within an urban district, shall not act or vote in any case in which guardians of such union act or vote as members of the rural authority.

“3. Where part of a parish belonging to a rural union forms or is situated in an urban district, the Local Government Board may by order divide such parish into separate wards, and determine the number of guardians to be elected by such wards respectively, in such manner as to provide for the due representation of the part of the parish situated within the rural district; but until such order has been made, the guardian or guardians of such parish may act and vote as members of the rural authority in the same manner as if no part of such parish formed part of, or was situated in, the urban district.”

Where the number of elective guardians, who are not by this section disqualified from acting and voting as members of the rural authority, is less than five, the Local Government Board may from time to time by order nominate such number of persons as may be necessary to make up that number, from owners or occupiers of property situated in the rural district of a value sufficient to qualify them as elective guardians for the union; and the persons so nominated shall be entitled to act and vote as members of the rural authority, but not further or otherwise.

Subject to the provisions of this Act, all statutes, orders, and legal provisions applicable to any board of guardians shall apply to them in their capacity of rural authority under this Act for the purposes of this Act; and it is hereby declared that the rural authority are the same body as the guardians of the union or parish for or within which such authority act.

Sanitary districts in Ireland are:—The City of Dublin, other corporate towns above 6000, and towns or townships having commissioners under local Acts.

And urban authorities are:—

In the City of Dublin, the Right Hon. the Lord Mayor, Aldermen, and Burgesses acting by the town council.

In towns corporate, the town council.

In towns exceeding 6000, having commissioners under the Lighting, Cleaning, and Watching Act of George IV; or having municipal commissioners under 3 and 4 Vict., c. 108; or town commissioners under the Towns Improvement (Ireland) Act (17 and 18 Vict., c. 103), the said commissioners, municipal, or town councillors respectively.

In towns or townships having commissioners under local Acts, the town or township commissioners (37 and 38 Vict. c. 98, s. 3).

The Irish rural sanitary districts and authorities are exactly analogous to the English.

In Scotland, sanitary powers are exercised by town councils, police commissioners, and parochial boards, controlled and supervised by a board of supervision; but the names of urban and rural sanitary authorities have not yet been applied to them.

Under the English Public Health Act, there may also be formed united districts; for example:

Where, on the application of any local authority of any district, it appears to the Local Government Board that it would be for the advantage of the districts, or any of them, or any parts thereof, or of any contributory places, in any rural district or districts, to be formed into a united district for all or any of the purposes following:—

1. The procuring a common supply of water; or

2. The making a main sewer, or carrying into effect a system of sewerage for the use of all such districts, or contributory places; or

3. For any other purposes of this Act, the Local Government Board may, by provisional order, form such districts or contributory places into a united district.

All costs, charges, and expenses of and incidental to the formation of a united district are, in the event of the united district being formed, to be a first charge on the rates leviable in the united district in pursuance section 279 of the Public Health Act.

Notice of the provisional order must be made public in the locality; and should the union be carried out, the incidental expenses thereto are a first charge on the sanitary rates of the united district. A united district is governed by a joint board consisting of such ex officio, and of such number of elective members as the provisional order determines.

The business arrangements of the joint board differ little from those of a sanitary authority.

The joint board is a body corporate having a name—determined by the provisional order—a perpetual succession, and a common seal, and having power to acquire and hold lands without any licence in mortmain. The joint board has only business and power in matters for which it has been formed. With the exception of these special objects, the component districts continue as before to exercise independent powers.

Nevertheless, the joint board may delegate to the sanitary authority of any component district the exercise of any of its powers, or the performance of any of its duties (Public Health Act, sec. 281).

Sanitary authorities and districts may be also combined for the execution and maintenance of works, for the prevention of epidemic diseases, as well as for the purpose of appointing a medical officer of health. Districts when once formed are not fixed and unvariable, the Local Government Board having the most extensive powers over the alterations of areas.

1. The Local Government Board, by provisional order, may dissolve any local government district, and may merge any such district in some other district, or may declare the whole or any portion of a local government or a rural district immediately adjoining a local government district to be included in such last mentioned district, or may declare any portion of a local government district immediately adjoining a rural district to be included in such last-mentioned district; and thereupon the included area shall, for the purposes of the Public Health Act, be deemed to form part of the district in which it is included in such order; and the remaining part (if any) of such local government district or rural district affected by such order, shall continue subject to the like jurisdiction as it would have been subject to if such order had not been made, unless and until the Local Government Board by provisional order otherwise directs.

2. In the case of a borough comprising within its area the whole of an improvement act district, or having an area coextensive with such district, the Local Government Board, by provisional order, may dissolve such district, and transfer to the council of the borough, all or any of the jurisdiction and powers of the improvement commissioners of such district, remaining vested in them at the time of the passing of the Public Health Act.

3. The Local Government Board may, by order, dissolve any special drainage district constituted either before or after the passing of the Public Health Act in which a loan for the execution of works has not been raised, and merge it into the parish or parishes in which it is situated; but in the cases where a loan has been raised the Local Government Board can only do this by provisional order (Public Health Act, sec. 271).

Disputes with regard to the boundaries of districts are to be settled by the Local Government Board after local inquiry (Public Health Act, sec. 278).

Where districts also are constituted for the purposes of main sewerage only, in pursuance of the Public Health Act of 1848, or where a district has been formed subject to the jurisdiction of a joint sewerage board, in pursuance

The Local Government Board may also declare by provisional order any rural district to be a local government district.

The Local Government Board has also the important power of investing a rural authority with urban powers as follows:

“The Local Government Board may, on the application of the authority of any rural district, or of persons rated to the relief of the poor, the assessment of whose hereditaments amounts at the least to one tenth of the net rateable value of such district, or of any contributory place therein, by order to be published in the ‘London Gazette,’ or in such other manner as the Local Government Board may direct, declare any provisions of this Act in force in urban districts to be in force in such rural district or contributory place, and may invest such authority with all or any of the powers, rights, duties, capacities, liabilities, and obligations of an urban authority under this Act, and such investment may be made either unconditionally or subject to any conditions to be specified by the board as to the time, portion of its district, or manner during, at, and in which such powers, rights, duties, liabilities, capacities, and obligations are to be exercised and attach, provided that an order of the Local Government Board made on the application of one tenth of the persons rated to the relief of the poor in any contributory place shall not invest the rural authority with any new powers beyond the limits of such contributory places” (Public Health Act, sec. 276).

Powers and Duties of Sanitary Authorities. In England urban sanitary authorities have very extensive powers and duties under the Public Health Act of 1875, and in addition they have to carry out the Bakehouse Regulation Act, and the Artisans’ and Labourers’ Dwellings Act. They also have power to adopt the Baths and Wash-houses Acts, and the Labouring Classes’ Lodging Houses Acts; but where adopted or in force, the powers, rights, duties, &c., of these Acts belong to the urban authority. The powers of any local act for sanitary purposes (except a River Conservancy Act) are transferred to the urban authority.

The powers of an English rural authority are exercised principally under the Public Health Act, but they have also to carry out the Bakehouse Regulation Act.

The powers given by the Irish Public Health Act to Irish Sanitary Authorities are similar.

The Local Government Act is not in force there, and equal powers are given without distinction to urban and rural sanitary authorities.

The duties of sanitary authorities are to carry out the Acts which apply to them, and appoint certain officers, such as medical officers of health, inspectors of nuisances, clerk, treasurer, &c.

Speaking generally, it may be affirmed that all sanitary authorities are invested with ample powers for enforcing sanitary measures. Their duty consists in perfecting drainage, sewerage, and water supply. In towns they have the control of streets and houses, both private and public, and in all localities they possess ample powers to cause every species of nuisance to be abated, which is in the least inimical to health.

The Public Health Act contains a proviso for dealing with an authority which fails in its duty. Under these circumstances, the Local Government Board is invested with compulsory powers, and may compel the due performance of whatever it may deem necessary.

SANITARY HERBAL BITTERS—Gesundheitskräuter-Bitter. An indispensable household remedy for every family, for colic, stomach-ache, cramp in the bladder, flatulence, loss of appetite, nausea, chronic liver diseases, constipation, and diarrhœa; also as a soothing agent for infants (Gottschlich). The fluid contains in 100 grammes the soluble portion of about ·8 gramme opium. (Hager.)

SANITARY LIQUEUR—Gesundheits Liqueur. Swedish elixir of life, with rhubarb in place of the aloes, made into a liqueur with sugar and spirit. (Hager.)

SANITARY, POPULAR, ERRORS. It is a popular sanitary error to think that the more a man eats the fatter and stronger he will become. To believe that the more hours children study the faster they learn. To conclude that, if exercise is good, the more violent the more good is done. To imagine that every hour taken from sleep is an hour gained. To act on the presumption that the smallest room in the house is large enough to sleep in. To imagine that whatever remedy causes one to feel immediately better is good for the system, without regard to the ulterior effects. To eat without an appetite; or to continue after it has been satisfied, merely to gratify the taste. To eat a hearty supper at the expense of a whole night of disturbed sleep and weary waking in the morning (‘Sanitary Record’).

SANITARY RATAFIA—Gesundheits Ratafia. For removing all stomach, chest, and bowel complaints, indigestion, colic, diarrhœa, vomiting, flatulence, dysuria, and affections caused by chills. A clear brown schnapps containing, in 250 grammes by weight, 75 grammes sugar, 105 grammes water, 100 grammes strong spirit, 40 grammes each of tincture of orange peel and tincture of orange berries, 2·5 grammes each tincture of cloves and tincture of wormwood, 1 drop oil of peppermint, 5 drops acetic ether, and some drops of caramel. (Dr Horn.)

SANITARY SOUL, Flowers of.—Gesundheitsblumengeist.

SANITATION, DOMESTIC. Not one of the least creditable or important benefits conferred of late years, by the efforts of philanthropic and enlightened enterprise upon the poorer classes of this country, has been the erection—in cities and large towns more particularly—of healthy houses for them to dwell in. In the construction of these habitations the architects and designers have for the most part been guided by sound sanitary principles, the carrying out of which has been effected by means of legislative supervision, and if needful, of legislative action.

The result of these measures has, in most cases, been to provide residences for our poorer brethren, wherein, amongst other advantages, they enjoy the two primary ones of pure air and water. That the richer, upper, and middle classes, whilst devising and achieving so much in the way of comfort and health for those beneath them, should themselves in so many cases live in houses notoriously unhealthy, and should fail to recognise the advantages of the compulsory enforcement of necessary hygienic arrangements, are anomalies so amazing as to be, at first sight, scarcely credible. Yet a little piece of statistics may serve to discomfit those who are incredulous on this point. The average mortality in London is 24 persons in a 1000. In the improved dwellings of the poor it is only 14 in the 1000.

This subject was ventilated in a very earnest and valuable paper read before the Social Science Congress at Brighton in 1875 by Mr H. H. Collins. In this paper Mr Collins refers only to the houses of the metropolis and its suburbs, and maintains that, as far as regards the enforcement of sanitary precautions in house building, London and its suburbs are infinitely worse provided for than many second-rate provincial towns, most of which, he says, have the construction of their buildings and streets regulated by bye-laws issued under the powers of the Public Health Act, and sanctioned by the Home Secretary, whereas in London the various Acts of Parliament for this purpose have been inoperative. Mr Collins describes the insanitary condition of some of the high-rented houses he examined and says the descriptions which follow equally apply to many others situated in the most aristocratic quarters of London.

Imagine one of our legislators who, perhaps, had been voting for the passing of the “Nuisance Removals Act,” returning from his parliamentary duties to such a mansion as is portrayed by Mr Collins in the following extract:—“I have recently purchased on behalf of a client the lease of a mansion in Portland Place from a well-known nobleman, who had spent, as I was informed, a fortune in providing new drainage; indeed, I found the principal water-closet built out of the house altogether; the soil-pipe of it, however, was carried through the basement, where it was supposed to be connected with the drain. Upon removing the floor-boards to examine it, I found the ground surrounding the connection literally one mass of black sewage, the soil oozing through the point even at the time of the examination, and the connection with the main-drain laid in it at right angles. The 9-inch drain-pipes ran through the centre of the house, having a very slight gradient, and had evidently not been laid in many years, yet they were nearly full of consolidated sewage, and but little space was left for the passage of the fluid. With but a slightly increased pressure the joints would have given way, and the sewage would have flowed under the boards instead of into the sewer. The sinks, water-closets, and cisterns were all badly situated, and all more or less defective in sanitary arrangement. In the butler’s pantry the sink was placed next to the turn-up bedstead of the butler, who must have inhaled draughts of impure atmosphere at every inspiration. The soil-pipes of the closets had indeed been ventilated with a zinc rectangular tube, but, as this had been so placed as to let the sewer-gas through an adjacent skylight into the house, and the odour being extremely disagreeable, it had been by his lordship’s directions (as I am told) closed. Here was evidence that it had at all events been doing some service, and probably had only poisoned a few of the domestics. I found the bends of soil-pipes likewise riddled with holes, as described by Dr Leargus. There happened to be a housemaids’ sink situated close to a bedroom, the waste from which had been carefully connected with the soil-pipe, so that probably had the closets been satisfactorily ventilated, this arrangement would have defeated the object in view. I should also mention that the best water-closet was situated on the bedroom floor under the stairs, and was lighted and ventilated through a small shaft formed of wood boarding and carried to the roof; it also opened by a window to the main or principal staircase. The gutter of the roof ran through the bedrooms and under the floors; at the time of examination it was full of black slimy filth. This is a fair specimen of the sanitary arrangements of a nobleman’s town house, situated in one of the best streets of this great metropolis in the year of grace 1875.”

Let us take another example:—“A few years ago a client of mine, who resided in a large house in a wealthy suburb, informed me that his wife and two daughters had suffered in health ever since they had occupied their house, that he had consulted several medical men without beneficial result, and that he wished me to make a survey of the premises. He paid a rental of about £200 per annum. I found that the drainage was in every way defective, although he told me that he had

Mr Collins mentions a very alarming and unsuspected source of aerial poisoning in many town-houses to be the existence of old disused cesspools in the centre of the buildings. These receptacles, which are frequently nearly filled with decaying fæcal substances, are very often found to be insecurely covered over with tiles, stones, or boarding. To ensure the construction of a healthy dwelling-house, Mr Collins regards attention to the following conditions as essential:—“All subsoil should be properly drained, proper thickness of the concrete should be applied to the foundations, damp-proof courses should be inserted over footings, earth should be kept back from walls by dry areas properly drained and ventilated, external walls should be built of good hard well-burnt stock brickwork, of graduated thicknesses, and never less than 14 inches thick; internal divisions should be of brick in cement. The mortar and cement should be of good quality. All basement floors should have a concrete or cement bottom, with air flowing under the same, and the boarding thereof should be tongued so as to prevent draught and exhalation penetrating through the joints of the same. Ample areas back and front should be insisted on, the divisional or party fence walls of which should never be allowed to exceed 7 feet in height, to allow free circulation and to prevent the areas becoming wells or shafts for stagnant air. The main drains should be carried through the back yards, and, to prevent inconvenience to adjoining owners from any obstruction, they should be laid in subways, so that the sewer inspector could gain ready access thereto without entering any of the premises or causing any annoyance to the tenants. No basement should on any account be allowed to be constructed at such a level as will not permit of the pipes having good steep gradients to the sewer.

All sinks should be placed next external walls, having windows over the same, and removed from the influence of the fire-grates. All wastes should discharge exteriorly over and not into trapped cess-pits, all of which should be provided with splashing stones fixed round the same. The basement cisternage should be placed in convenient and accessible positions, protected from dirt and guarded from the effects of alternations of temperature. They should be of slate and galvanised iron, and never of lead or zinc. They should be fitted with overflows discharging over the sink, or over trapped cesses as just mentioned. They should be supplied with stout lead encased, block-tin pipe, the services therefrom for all drinking purposes should be of the same description, and should be attached to an ascending filter, so that water may be delivered free from lead or organic impurities. Lead poisoning is more frequent than is generally believed. Cupboards under stairs, under sinks, under dressers, or out-of-the-way places should be avoided, and when fitted up should always be well ventilated. All passages should be well lighted and ventilated. Borrowed lights are better than none at all. Every room should be furnished with a fireplace, and Comyn and Chingo ventilators over doors and windows should be freely disposed. It would conduce to the health of the house, without adding one shilling to its cost, to build next the kitchen flue a separate ventilating flue, and to conduct the products of combustion from gas and other impure or soiled air, &c., into the same, from ventilators placed in the centre of or close to the ceilings, as may be found most convenient. By carefully proportioning the inlet and outlet ventilation, the air will be kept moving without draught, and preserved in a pure and sweet condition

Under no circumstances must lavatories or sinks be brought in connection with the drains. Most people desire the bath-room to be in proximity to the bedrooms; whether so placed or not, all connection with main drainage must be studiously avoided. The hot and cold pipes, known as the flow and return pipes, should be of galvanised iron, with junctions carefully made with running joints in red lead; on no account should these be in contact with any other pipes. The wastes from the bath safe (and lavatories if any) should be carried through the front wall of the house, and should turn over and into rain-water head, covered with domical wire grating to prevent birds building their nests therein, and carried down to the basement area, where they must discharge over a trapped cess-pit, as before described, surrounded with a splash-stone or curve to obviate the nuisance of the soap-suds flowing over the pavement. A brush passed up and down these waters now and then will effectually remove any soapy sediment which may cling to their surfaces. The waste from bath, &c., into heads should be furnished with a ground valve flap and collar to prevent draught, and the bath should be fitted with india-rubber seatings between the metal and wood framing. Mansarde or sloping roofs should be avoided; they are injurious to the health of the domestics, whose sleeping chambers they are generally appropriated to; they are unhealthy, hot in summer, and prejudicially cold in winter, laying the basis for future disease for those least able to bear it. Gutters taken through roofs, known as ‘trough,’ should never be permitted; they congregate putrescent filth, which remains in them for years to taint and poison the atmosphere.” Consult also, as supplementing this subject, the articles Drains, Dustbins, Cesspools, Tanks, Traps, Water-closets.

SAN′TALIN. The colouring principle of red sanders wood.

SAN′TONIN. C₁₅H₁₈O₃. Syn. Santonic acid; Santoninum, L. The crystalline and characteristic principle of the seed of several varieties of Artemisia.

Prep. (Ph. Baden, 1841.) Take of worm-seed, 4 parts; hydrate of lime, 1¹⁄₂ part; mix, and exhaust them with alcohol of 90%; distil, off 3-4ths of the spirit, and evaporate the remainder to one half, which, at the boiling temperature, is to be mixed with acetic acid in excess, and afterwards with water; on repose, impure santonin subsides; wash this with a little weak spirit, then dissolve it in rectified spirit, 10 parts, decolour by ebullition for a few minutes with animal charcoal, and filter; the filtrate deposits colourless crystals of santonin as it cools; these are to be dried, and kept in opaque bottles.

Mr W. G. Smith, M.B., states that two singular effects are known to result from the administration of santonin in moderate doses, viz. visual derangements and a peculiar alteration in the colour of the urine. He adds that three hours after taking 5 gr. of pure white santonin, he became conscious, while reading, of a yellowish tint on the paper, and a yellow haze in the air. His own hands, and the complexions of others, appeared of a sallow unhealthy colour; and the evening sky, which was really of a pale lavender colour, seemed to be light green. Vision was not perfectly distinct for some hours, and was accompanied by a certain vagueness of definition. Mr Smith endorses the observations of previous observers who had noticed that the urine of persons under the influence of santonin is tinged of a saffron yellow or greenish colour. The coloured urine resembles that of a person slightly jaundiced, and like this permanently stains linen of a light yellow colour.

The best test for santonin in the urine is an alkali, upon the addition of which the urine immediately assumes a fine cherry-red colour, varying in depth according to the amount of santonin present. Potash was found to be the preferable alkali.

Prop., &c. Prismatic or tubular crystals; inodorous; tasteless, or only slightly bitter; fusible; volatilisable; soluble in 4500 parts of cold and about 250 parts of boiling water; soluble in cold alcohol and ether; freely soluble in hot alcohol. It is much esteemed as a tasteless worm medicine, and is especially adapted to remove lumbricales (large round worms).—Dose, 6 to 18 or 20 gr., repeated night and morning, followed by a brisk purge.

(Ph. B.) Boil 1 lb. of santonico, bruised, with 1 gall. of distilled water, and 5 oz. of slaked lime, in a copper or tinned iron vessel for an hour, strain through a stout cloth and express strongly. Mix the residue with ¹⁄₂ gall. of distilled water and 2 oz. of lime, boil for half an hour, strain and express as before. Mix the strained liquors, let them settle, decant the fluid from the deposit, evaporate to the bulk of 2¹⁄₂ pints. To the liquor while hot add, with diligent stirring, hydrochloric acid, until the fluid has become slightly and permanently acid, and set it aside for five days that the precipitate may subside. Remove, by skimming, any oily matter which floats on the surface, and carefully decant the greater¹⁄₂ fl. oz. of solution of ammonia, previously diluted with 5 oz. of distilled water, and, lastly, with cold distilled water, till the washings pass colourless. Press the filter containing the precipitate between folds of filtering paper, and dry it with a gentle heat. Scrape the dry precipitate from the filter, and mix it with 60 gr. of purified animal charcoal. Pour on them 9 fl. oz. of rectified spirit, digest for half an hour, and boil for ten minutes. Filter while hot, wash the charcoal with 1 fl. oz. of boiling spirit, and set the filtrate aside for two days in a cool dark place to crystallise. Separate the mother liquor from the crystals, and concentrate to obtain a further product. Collect the crystals, let them drain, redissolve them in 4 fl. oz. of boiling spirit, and let the solution crystallise as before. Lastly, dry the crystals on filtering paper in the dark and preserve them in a bottle protected from the light.

SAP GREEN. See Green pigments.

SAPONIFICA′TION. See Soap.

SAP′ONIN. Syn. Saponinum, L. A white, non-crystallisable substance, obtained by the action of hot diluted alcohol on the root of Saponaria officinalis (Linn.), or soapwort.

Prop., &c. Saponin is soluble in hot water, and the solution froths strongly on agitation. The smallest quantity of the powder causes violent sneezing.

SARCOCOL′LA. A gum-resin supposed to be derived from one or more plants of the natural order Renæaceæ, growing in Arabia and Persia. It somewhat resembles gum Arabic, except in being soluble in both water and alcohol, and in having a bitter-sweet taste. It was formerly used in surgery.

SAR′COSINE. C₃H₇O₂N. A feebly basic substance, obtained by boiling kreatine for some time with a solution of pure baryta. It forms colourless, transparent plates, freely soluble in water, sparingly so in alcohol, and insoluble in ether; it may be fused and volatilised.

SARSAPARIL′LA. Syn. Sarsæ radix (B. P.), Radix sarzæ, Radix sarsaparillæ, Sarza (Ph. L. & E.), Sarsaparilla (Ph. D. & U. S.), L. “Jamaica sarza. The root of Smilax officinalis, Kunth” (Ph. L.); “and probably of other species.” (Ph. E.)

The sarsaparillas of commerce are divided by Dr Pereira into two classes:—‘Mealy sarsaparilla’ and ‘non-mealy sarsaparillas.’ In the first are placed Brazilian or Lisbon, Caraccas or gouty Vera Cruz, and Honduras; the second includes Jamaica, Lima, and true Vera Cruz.

The mealy sarsaparillas are distinguished by “the mealy character of the inner cortical layers, which are white or pale-coloured. The meal or starch is sometimes so abundant, that a shower of it, in the form of white dust, falls when we fracture the roots.” The medulla or pith is also frequently very amylaceous.

The non-mealy sarsaparillas “are characterised by a deeply coloured (red or brown), usually non-mealy, cortex. The cortex is red, and much thinner than in the mealy sorts.” “If a drop of oil of vitriol be applied to a transverse section of the root of the non-mealy sarsaparillas, both cortex and wood acquire a dark-red or purplish tint;” whilst in the preceding varieties, the mealy coat, and, sometimes, the pith, is but little altered in colour. “The decoction of non-mealy sarsaparilla, when cold, is somewhat darkened, but does not yield a blue colour when a solution of iodine is added to it.” The aqueous extract, when rubbed down with a little cold distilled water in a mortar, does not yield a turbid liquid, nor become blue on the addition of iodine. The reverse is the case with the decoction and extract of the mealy varieties.

The Jamaica, Red Jamaica, or Red-bearded sarsaparilla (Sarza Jamaicensis—Ph. D.), is the variety which should alone be used in medicine. This kind yields from 33 to 44% of its weight of extract (Battley, Hennell, Pope), and contains less starchy matter than the other varieties. It is distinguished by exhibiting the above peculiarities in a marked degree, by the dirty reddish colour of its bark, which “is not mealy,” and by being “beset very plentifully with rootlets” (fibres).—Ph. L. Its powder has also a pale reddish-brown colour. The other varieties of sarsaparilla, viz. the Lisbon, Lima, Vera Cruz, and Honduras, are frequently substituted for the Jamaica by the druggists in the preparations of the decoctions and extracts of this drug; but the products are vastly inferior in quantity, colour, taste, and medicinal virtue, to those prepared from the officinal sarsaparilla. Decoction of sarsaparilla, when made with the Honduras root, is very liable to ferment, even by a few hours’ exposure, in hot weather. We have seen hogsheads of the strong decoction, after exposure for a single night, in as active a state of fermentation as a gyle of beer, with a frothy head, and evolving a most disagreeable odour, that was not wholly removed by several hours’ boiling. When this occurs the decoction suffers in density, and the product in extract is, consequently, considerably lessened. Yet this is frequently allowed to occur in the wholesale laboratory, where the rule should be—always begin a ‘bath of sarza’ (as it is called), and, indeed, of other perishable articles, early in the morning, and finish it, completely and entirely, the same day.

Sarsaparilla has been recommended as a mild but efficacious alterative, diaphoretic and tonic. It has long been a popular remedy in chronic rheumatism, rheumatic and gouty pains, scurvy, scrofula, syphilis, secondary syphilis, lepra, psoriasis, and several other skinDose. In substance, ¹⁄₂ to 1 dr., three or four times daily; but, preferably, made into a decoction or infusion.

The articles so much puffed under the names of American or United States sarsaparilla and extract of sarsaparilla are “nothing more than the decoction of a common herb, a sort of ‘aralia,’ inhabiting the swamps and marshes of the United States. When cut up it has the appearance of chaff, but not the slightest resemblance in character, colour, or taste, to even the most inferior species of smilax (or sarza). The decoction is sweetened with a little sugar, flavoured with benzoin and sassafras, and, finally, preserved from decomposition by means of the bichloride of mercury.” “I have heard of several cases of deadly sickness, and other dangerous symptoms, following its use.” “We do not believe that a particle of real sarsaparilla ever entered into the composition of either of the articles referred to.” (‘Med. Circ.,’ ii, 227.) See Decoction and Extract.

SARSAPARIL′LIN. Syn. Pariglin, Parillic acid, Salsaparin, Smilacin. A white, crystallisable, odourless, and nearly tasteless substance, discovered by Pallotta and Folchi, in sarsaparilla.

Prep. The bark of Jamaica sarsaparilla is treated with hot rectified spirit, and the resulting tincture reduced to about one third by distilling off the spirit; the residual liquid is then filtered, whilst boiling, slightly concentrated by evaporation, and set aside to crystallise; the crystalline deposit is redissolved in either hot rectified spirit or boiling water, and decoloured by agitation with a little animal charcoal; the filtrate deposits crystals of nearly pure smilacin as it cools. It may also be extracted by boiling water.

Prop., &c. A non-nitrogenised neutral body. Water holding a very small quantity of it in solution froths considerably on agitation. This is especially the case with infusion of Jamaica sarsaparilla, and this property has consequently been proposed as a test of the quality of sarsaparilla root. Its medicinal properties are similar to those of sarsaparilla. According to Pallotta, it is a powerful sedative, and diminishes the vital energies in proportion to the quantity taken.—Dose, 2 to 10 gr.; in the usual cases in which the root is given.

SAS′SAFRAS. Syn. Sassafras radix (B. P.), Sassafras radix, Sassafras (Ph. L., E., & D.), L. “The root of Sassafras officinale, Nees. Laurus sassafras, Linn.”—Ph. L. It has a fragrant odour, and a sweetish aromatic taste. It has long been reputed a stimulating, alterative, diaphoretic, diuretic, and tonic; and an infusion of the chips (sassafras chips), under the name of sassafras tea, has been a popular ‘diet drink’ in various cutaneous affections, gout, chronic rheumatism, &c.

SATURA′TION. The state in which a body has taken its full dose, or chemical proportion, of any other substance with which it can combine, or which it can dissolve; as water with sugar or a salt, or an alkali with an acid, when the properties of both are neutralised.

SAUCERS (for Dyeing). Prep. 1. (Blue.) From blue carmine, made into a paste with gum water, which is then spread over the inside of the saucers, and dried.

2. (Pink.)—a. From pure rouge mixed with a little carbonate of soda, then made into a paste with thin gum water, and applied as the last.

b. Well-washed safflower, 8 oz.; carbonate of soda, 2 oz.; water, 2 gall.; infuse, strain, add of French chalk (scraped fine with Dutch rushes), 2 lbs.; mix well, and precipitate the colour by adding a solution of tartaric acid; collect the red powder, drain it, add a very small quantity of gum, and apply the paste to the saucers. Inferior. Both the above are used to tinge silk stockings, gloves, &c.

SAUCE. A liquid or semi-liquid condiment or seasoning for food. The following receipts for sauces may be useful to the reader:

Sauce, Ancho′vy. 1. (Extemporaneous.) From 3 or 4 anchovies, chopped small; butter, 3 oz.; water, a wine-glassful; vinegar, 2 tablespoonfuls; flour, 1 do.; stir the mixture over the fire till it thickens, then rub it through a coarse hair sleeve.

2. (Wholesale.) As essence of anchovies. Other fish sauces may be made in the same manner.

Sauce, Apple. From sharp apples, cored, sliced, stewed with a spoonful or two of water, and then beaten, to a perfectly smooth pulp with a little good moist sugar. Tomato, and many other like sauces, may be made in the same manner.

Sauce, Aristocratique. From green-walnut juice and anchovies, equal parts; cloves, mace, and pimento, of each, bruised, 1 dr. to every lb. of juice; boil and strain, and then add to every pint, 1 pint of vinegar, ¹⁄₂ pint of port wine, ¹⁄₄ pint of soy, and a few shallots; let the whole stand for a few days, and decant the clear liquor.

Bech′amel. A species of fine white broth or consommée, thickened with cream, and used as ‘white sauce.’

Sauce, Caper. Put twelve table-spoonfuls of melted butter into a stewpan, place it on the fire, and, when on the point of boiling, add 1 oz. of fresh butter and 1 table-spoonful of capers; shake the stewpan round over the fire until the butter is melted, add a little

Sauce, Chut′ney. 1. From sour apples (pared and cored), tomatoes, brown sugar, and sultana raisins, of each 3 oz.; common salt, 4 oz.; red chillies and powdered ginger, of each 29 oz.; garlic and shallots, of each 1 oz.; pound the whole well, add, of strong vinegar, 3 quarts; lemon juice, 1 do.; and digest, with frequent agitation, for a month; then pour off nearly all the liquor, and bottle it. Used for fish or meat, either hot or cold, or to flavour stews, &c. The residue is the ‘Chutney,’ ‘Chetney,’ or ‘Chitni,’ which must be ground to a smooth paste with a stone and muller, and then put into pots or jars. It is used like mustard.

2. (Bengal chitni.) As the last, but using tamarinds instead of apples, and only sufficient vinegar and lemon juice to form a paste.

Cor′atch. From good mushroom ketchup, ¹⁄₂ gal.; walnut ketchup, ³⁄₄ pint; India soy and chillie vinegar, of each ¹⁄₂ pint; essence of anchovies, 5 or 6 oz.; macerate for a fortnight.

Sauce, Epicurienne. To the last add of walnut ketchup and port wine, of each 1 quart; garlic and white pepper, of each (bruised) 4 oz.; chillies (bruised), 1 oz.; mace and cloves, of each ¹⁄₂ oz.

Sauce, Fish. From port wine 1 gall.; mountain do., 1 quart; walnut ketchup, 2 quarts; anchovies (with the liquor), 2 lbs.; 8 lemons, 48 shallots, scraped horseradish, 1¹⁄₂ lb.; flour of mustard, 8 oz.; mace, 1 oz.; cayenne, q. s.; boil the whole up gently, strain, and bottle.

Ketchup. See under that name.

Sauce, Kitchener’s. Syn. Kitchener’s relish. From salt, 3 oz.; black pepper, 2 oz.; allspice, horseradish, and shallots, of each 1 oz.; burnt-sugar colouring, a wine-glassful; mushroom ketchup, 1 quart (all bruised or scraped); macerate for 3 weeks, strain, and bottle.

Lem′on Pickle. From lemon juice and vinegar, of each 3 gall.; bruised ginger, 1 lb.; allspice, pepper, and grated lemon peel, of each 8 oz.; salt, 3¹⁄₂ lbs.; cayenne, 2 oz.; mace and nutmegs, of each 1 oz.; digest for 14 days.

Sauce, Lobs′ter. From lobsters, as ANCHOVY SAUCE.

Sauce, Mint. From garden mint, chopped small, and then beaten up with vinegar, some moist sugar, and a little salt and pepper.

Sauce, On′ion. From onions boiled to a pulp and then beaten up with melted butter and a little warm milk.

Sauce, Oys′ter. From about 12 oysters, and 6 or 7 oz. of melted butter, with a little cayenne pepper, and 2 or 3 spoonfuls of cream, stirred together over a slow fire, then brought to a boil, and served.

Sauce, Piquante. From soy and cayenne pepper, of each 4 oz.; port wine, ¹⁄₂ pint; brown pickling vinegar, 1¹⁄₂ pint; mix, and let them stand for 7 or 8 days before bottling.

Sauce, Quin’s. From walnut pickle and port wine, of each 1 pint; mushroom ketchup, 1 quart; anchovies and shallots (chopped fine), of each 2 dozen; soy, ¹⁄₂ pint; cayenne, ¹⁄₄ oz.; simmer gently for 10 minutes, and in a fortnight strain, and bottle.

Sauce au Roi. From brown vinegar (good), 3 quarts; soy and walnut ketchup, of each ¹⁄₂ pint; cloves and shallots, of each 1 doz.; cayenne pepper, 1¹⁄₂ oz.; mix, and digest for 14 days.

Sauce, Shrimp. From shrimps or prawns, as ANCHOVY SAUCE.

Soy. See that article.

Sauce, Superlative. From port wine, and mushroom ketchup, of each 1 quart; walnut pickle, 1 pint; soy, ¹⁄₂ pint; powdered anchovies, ¹⁄₂ lb.; fresh lemon peel, minced shallots, and scraped horseradish, of each 2 oz.; allspice and black pepper (bruised), of each 1 oz.; cayenne pepper and bruised celery seed, of each ¹⁄₄ oz. (or currie powder, ³⁄₄ oz.); digest for 14 days, strain, and bottle. Very relishing.

Sauce, Toma′to. From bruised tomatoes, 1 gall.; good salt, ¹⁄₂ lb.; mix, in 3 days press out the juice, to each quart of which add of shallots, 2 oz.; black pepper, 1 dr.; simmer very gently for 20 to 30 minutes, strain, and add to the strained liquor, mace, allspice, ginger, nutmegs, and cochineal, of each ¹⁄₄ oz.; coriander seed, 1 dr.; simmer gently for 10 minutes, strain, cool, and in a week put it into bottles.

Sauce, Waterloo. From strong vinegar (nearly boiling), 1 quart, port wine, ³⁄₄ pint; mushroom ketchup, ¹⁄₂ pint; walnut ketchup, ¹⁄₄ pint; essence of anchovies, 4 oz.; 8 cloves of garlic; cochineal (powdered), ¹⁄₂ oz. (or red beet, sliced, 3 oz.); let them stand together for a fortnight or longer, occasionally shaking the bottle.

Sauce, White. Syn. Butter sauce, Melted butter. From good butter, 4 oz.; cream, 2¹⁄₂ oz.; salt (in very fine powder), ¹⁄₂ teaspoonful; put them into a pot or basin, set this in hot water, and beat the whole with a bone, wooden, or silver spoon, until it forms a perfectly smooth, cream-like mixture, avoiding too much heat, which would make it run oily. A table-spoonful of sherry, marsala, lemon juice, or vinegar, is sometimes added; but the selection must depend on the dishes the sauce is intended for. Used either by itself, or as a basis for other sauces. Beaten up with any of the ‘bottled sauces,’ an excellent compound sauce of the added ingredient is immediately obtained.