A CYCLOPÆDIA OF PRACTICAL RECEIPTS, &c. VOLUME II (continued 7)

Lozenges, Morphia and Ipecacuanha. Syn. Trochisci morphiæ et ipecacuanhæ (B. P.) Hydrochlorate of morphia, 20 gr.; ipecacuanha, in fine powder, 24 oz.; tincture of tolu, ¹⁄₂ oz.; refined sugar, in powder, 24 oz.; gum Arabic, in powder, 1 oz.; mucilage, 2 oz., or a sufficiency; distilled water, ¹⁄₂ oz.; divide the mass into 720 lozenges. Each lozenge contains ¹⁄₃₆ gr. of hydrochlorate of morphia and ¹⁄₁₂ gr. of ipecacuanha.—Dose, 1 or 2 occasionally, for cough.

Lozenges of Naphthalin. (Dupasquier.) Syn. Trochisci naphthalini. Prep. Naphthalin, 5 scruples; sugar, 20 oz.; oil of aniseed to flavour; form a mass with mucilage of tragacanth, and divide into lozenges of 15 gr. each. Expectorant, and may be taken to the extent of 20 a day.

Lozenges, Ni′tre. Syn. Trochisci nitrici, L. Prep. 1. (Ph. E. 1783.) Nitre, 3 oz.; white sugar, 9 oz.; mucilage of tragacanth, q. s. to mix. Diuretic; but chiefly sucked, without swallowing, to remove incipient sore throat.

2. Camphorated; Trochisci nitri camphorati, L.—Chaussier. Each lozenge contains ¹⁄₈ gr. of opium, ¹⁄₂ gr. of camphor, and 1 gr. of nitre. In hoarseness, sore throat, &c.

Lozenges, Nut′meg. Syn. Trochisci myristicæ, L. From oil of nutmeg, 1 fl. dr., to each lb. of sugar, and coloured with infusion of saffron. Carminative and stomachic; in colic, &c.

Lozenges, O′pium. Syn. Anodyne lozenges; Trochisci opii (Ph. E.), T. glycyrrhizæ cum opio, L. Prep. 1. (B. P., Ph. E.) Opium (strained), 2 dr.; tincture of tolu, ¹⁄₂ oz.; triturate together, add of powdered sugar, 6 oz.; extract of liquorice (soft) and powdered gum acacia, of each 5 oz.; mix, and divide into 10-gr. lozenges. Each lozenge contains ¹⁄₆ to ¹⁄₇ gr. of opium. Used to allay tickling cough and irritation of the fauces, and as an anodyne and hypnotic.

2. (Ph. U. S.) Opium (in fine powder), 2 dr.; extract of liquorice, gum Arabic, and sugar, of each 5 oz.; oil of aniseed, ¹⁄₂ fl. dr.; water, q. s.; divide into 6-gr. lozenges. Each lozenge contains ¹⁄₁₀ gr. of opium. As the last.

3. Extract of opium, 72 gr.; tincture of tolu, ¹⁄₂ oz.; refined sugar (in powder), 2 oz.; extract of liquorice, 6 oz.; distilled water, a sufficiency. Divide the mass into 720 lozenges. Each lozenge contains ¹⁄₁₀ gr. of extract of opium.—Dose, 1 to 2 lozenges.

Lozenges, Or′ange. Syn. Trochisci aurantii, L. From oil of orange, 1¹⁄₂ fl. dr. to each lb. of sugar, and infusion of saffron for colouring. By adding nitric or tartaric acid, 3 dr. ‘ACIDULATED ORANGE LOZENGES’ will be formed.

Lozenges, Orange-flow′er. Syn. Trochisci aurantii florum, L. Prep. (P. Cod.) Powdered sugar, 1 lb.; neroli, 1 dr.; orange-flower water, q. s.; make it into drops (pastilli); or, omit the water, and make it into lozenges with mucilage of tragacanth made with orange-flower water. Delightfully fragrant.

Lozenges, Or′ris-root. Syn. Trochisci iridis, L. Prep. From orris-root (in very fine powder), 1 oz.; sugar, 1 lb.; mucilage of tragacanth, q. s. to mix. Used to perfume the breath.

Lozenges Ox′alate of Potassa. Syn. Trochisci potassæ oxalatis, T. p. super-oxalatis, L. As ACIDULATED LOZENGES, but using quadraoxalate of potassa (salt of sorrel) instead of tartaric acid. (See below.)

Lozenges, Oxal′ic Acid. Syn. Trochisci acidi oxalici, L. As ACIDULATED LOZENGES, but using oxalic acid instead of tartaric acid. The last two are refrigerant, but their use is objectionable, especially for patients who labour under the oxalic diathesis. In large quantities they are poisonous.

Lozenges, Paregor′ic. Syn. Trochisci paregorici, L. Medicated with 2 fl. oz. of paregoric and 2 dr. of tartaric acid, to each lb. of sugar, and tinged of a pink colour with lake or cochineal. As a pectoral in catarrhs, &c.

Lozenges, Paullin′ia. Syn. Trochisci paulliniæ, T. guaranæ, L. Prep. (Dr Gavrelle.) Each lozenge contains nearly ¹⁄₂ gr. of extract of garana or paullinia, and is flavoured with vanilla. 12 to 20 daily, as an alterative and tonic; in chlorosis, diarrhœa.

Lozenges, Pec′toral. Syn. Trochisci pectorales, T. bechici, L. Prep. 1. (Dr Grunn.) Powdered squills, 4 parts; extract of lettuce, 8 parts; ipecacuanha, 18 parts; manna, 125 parts; sugar, 250 parts; mucilage of tragacanth, q. s. to mix.

2. (Magendie.) See Lozenges, Emetine.

3. (Black; T. bechici nigri.) See Lozenges, Liquorice.

4. (White; T. bechici albi.) Orris root, 4 dr.; liquorice powder, 6 dr.; starch, 1¹⁄₂ oz.; sugar, 18 oz.; mucilage of tragacanth, q. s. to make a lozenge-mass.

5. (Yellow; T. bechici flavi.) Powdered orris root, 6 dr.; starch, 4 dr.; liquorice powder, 3 dr.; saffron, 2 dr.; sugar, 8 oz.; mucilage of tragacanth, q. s. to mix.

Obs. All the above are used as demulcentsLozenges, Cough, Liquorice, Opium, &c.

Lozenges, Pel′litory. Syn. Trochisci pyrethri, L. Prep. From pellitory, mastic, and tragacanth, of each in fine powder, equal parts; orange-flower water, q. s. to mix. In toothache.

Lozenges, Pep′permint. Syn. Trochisci menthæ piperitæ, L. Prep. 1. (P. Cod.) Oil of peppermint, 1 dr.; powdered sugar, 16 oz.; mucilage of tragacanth, q. s.

2. (Ph. U. S.) Oil of peppermint, 1 fl. dr.; sugar, 12 oz.; mucilage of tragacanth, q. s.

3. (Wholesale.) 1 fl. dr. of the finest Mitcham oil of peppermint to each lb. of the finest double refined white sugar, with mucilage of either gum Arabic or tragacanth to mix.

Obs. The best peppermint lozenges are made of the very finest double refined sugar and of English oil of peppermint only; carefully mixed up with very clean mucilage. The commoner qualities are made by employing inferior lump sugar and foreign oil of peppermint, or, what is better, English oil of peppermint, but in a less proportion than for the better sorts. The addition of starch, in quantity varying from ¹⁄₆ to ²⁄₉ of the whole mass, is also commonly made to them; and in the cheapest varieties even plaster of Paris or chalk is occasionally introduced by unprincipled makers. The addition of a very small quantity of blue smalts, reduced to an impalpable powder, is commonly made to the sugar, to increase its whiteness. ‘Transparent’ or ‘Semi-transparent peppermint lozenges’ are made from the same materials as the opaque ones; but the sugar is not reduced to quite so fine a powder, and the cake is rolled thinner before cutting it. A little oil of almonds or of olives is also occasionally mixed with the ingredients, to promote the transparency; but it tends to render the lozenges less white.

Peppermint lozenges and drops are useful in flatulency, nausea, and griping; and judging from the enormous and constantly increasing demand for them, they are more highly esteemed by the public than all other lozenges and confections.

Lozenges, Pontefract. These are made of the purest refined juice or extract of liquorice, and have long been esteemed as a demulcent.

Lozenges, Pop′py. Syn. Trochisci papaveris, L. Prep. From extract of poppies, 3 oz.; sugar, 15 oz.; powdered gum tragacanth, 2 oz.; rose water, q. s. to mix. Used in coughs as an anodyne and demulcent, in lieu of opium lozenges.

Lozenges, Pulmon′ic. See Lozenges, Cough, Pectoral, Wafers, &c.

Lozenges, Quin′ine. Syn. Trochisci quininæ sulphatis, L. Prep. (Soubeiran.) Each lozenge contains about ¹⁄₁₀ gr. of sulphate (disulphate) of quinine. Tonic and stomachic in dyspepsia, &c.; but to render them useful, the quantity of the alkaloid should be doubled.

Lozenges, Reduced Iron. Syn. Trochisci ferri redacti. (B. P.) Reduced iron, 720 gr.; refined sugar, in powder, 25 oz.; gum Arabic, in powder, 1 oz.; mucilage, 2 oz.; distilled water, 1 oz., or a sufficiency. Mix the iron, sugar, and gum, and add the mucilage and water to form a proper mass. Divide into 720 lozenges, and dry them in a hot-air chamber with a moderate heat. Each lozenge contains 1 gr. of reduced iron.—Dose, 1 to 6 lozenges.

Lozenges, Reduced Iron, with Chocolate. (Bouchardat.) Syn. Trochisci chocolatæ et ferri. Prep. Fine chocolate, 14 oz.; iron reduced by hydrogen, 1 oz. Soften the chocolate by heat, mix with the iron, and divide into lozenges of 15¹⁄₂ gr. each. Levigated iron filings are sometimes substituted for the reduced iron; others direct the peroxide.

Lozenges of Rhatany. (Th. Hosp.) Syn. Trochisci krameriæ. Prep. Extract of rhatany in powder, 1050 gr.; tragacanth, 70 gr.; sugar, 280 gr.; red currant paste, q. s. Mix, and divide into 350 lozenges, and finish as in benzoic acid lozenges.

Lozenges, Rhu′barb. Syn. Digestive lozenges; Trochisci rhei, L. Prep. (P. Cod.) Powdered rhubarb, 1 oz.; sugar, 11 oz.; mucilage of tragacanth, q. s.; divide into 12-gr. lozenges. Stomachic and laxative. Sucked before dinner, they excite the appetite, and, after it, promote digestion. They are frequently aromatised with a little cinnamon or vanilla. See Candy (Digestive).

Lozenges, Rose. Syn. Trochisci rosæ, L. Prep. 1. (Acidulated; T. r. acidæ.) From otto, 5 to 10 drops; citric or tartaric acid, 3 dr.; sugar, 1 lb.; mucilage, q. s.

2. (Ph. E. 1746.) Red-rose leaves (powdered), 1 oz.; sugar, 12 oz.; mucilage, q. s.

3. (Pâte de rose lozenges.) As No. 1, omitting one half of the acid.

4. (Red; T. r. rubri.) As No. 1; but coloured with liquid lake, or infusion of cochineal.

Obs. Some makers add of starch, 4 oz., substitute oil of rhodium for otto of roses, and use mucilage made with rose water; but the quality of course suffers. They are chiefly used to perfume the breath.

Lozenges, Saf′fron. Syn. Trochisci croci, L. Prep. From hay saffron (in fine powder), 1 oz.; white sugar, 1 lb.; mucilage of gum tragacanth, q. s. to mix. Anodyne, pectoral, and emmenagogue; but chiefly used to raise the spirits in hypochondriasis.

Lozenges, San′tonine. Syn. Tasteless worm lozenges; Trochisci santonini, L. Each lozenge contains ¹⁄₂ gr. (nearly) of santonine. 5 to 10 daily, as a vermifuge.

Lozenges, Scammony. (Bourières.) Syn. Trochisci scammonii. Prep. Resin of scammony, 4 dr.; calomel, 4 dr.; sugar, 6 oz.; tragacanth, ¹⁄₂ dr.; tincture of vanilla, 40 minims.

Lozenges, So′da. Syn. Trochisci sodæ bicarbonatis (Ph. E.), L. Prep. 1. (Ph. E.) Bicarbonate of soda, 1 oz.; powdered gum Arabic, ¹⁄₂ oz.; sugar, 3 oz.; mucilage, q. s.

2. (Wholesale.) From bicarbonate of soda and powdered gum tragacanth, of each 2 oz.; double refined lump sugar, ³⁄₄ lb.; rose water, q. s. to mix. In acidity, heartburn, &c. See Lozenges, Vichy.

3. (With GINGER); Trochisci sodæ et zingiberis, L. To the last, add of ginger (in very fine powder), 1¹⁄₂ oz.; powdered gum, ¹⁄₂ oz.

Lozenges of Soluble Tartar. (Guibort.) Syn. Trochisci tartari solubilis. Prep. Borotartrate of potash, 1 oz.; sugar, 7 oz.; mucilage of tragacanth, q. s.; flavoured with lemon.

Lozenges, Squills. Syn. Trochisci scillæ, L. 1. Each lozenge contains ¹⁄₈ gr. of powdered squills and 2 gr. of extract of liquorice.

2. (With IPECACUANHA); Trochisci scillæ et ipecacuanhæ, L. As the last, adding for each lozenge ¹⁄₄ gr. of powdered ipecacuanha. Both the above are useful cough lozenges.

Lozenges, Starch. Syn. Trochisci alimy, T. bechici albi. L. See Pectoral lozenges.

Lozenges, Steel. Syn. Trochisci ferri, T. chalybeati, L. Prep. (P. Cod.) Levigated iron filings, 1 oz.; sugar, 10 oz.; cinnamon, 2 dr.; mucilage of tragacanth, q. s.; mix, and divide into 480 lozenges. Tonic. See Lozenges, Iron.

Lozenges, Sul′phur. Syn. Trochisci sulphuris, L. Prep. (P. Cod.) From sulphur (pure precipitate), 2 oz.; sugar, 16 oz.; mucilage of tragacanth (made with rose water), q. s. to mix. Useful in piles and some skin diseases.

Lozenges, Tannic Acid. Syn. Trochisci acidi tannici (B. P.) Tannic acid, 360 gr.; tincture of tolu, ¹⁄₂ oz,; refined sugar, 25 oz.; gum acacia, 1 oz.; mucilage, 2 oz.; distilled water, 1 oz. Dissolve the tannic acid in the water; add first the tincture of tolu previously mixed with the mucilage, then the gum and the sugar, also previously well mixed. Form the whole into a proper mass, divide into 720 lozenges, and dry them in a hot-air chamber with a moderate heat. Each lozenge contains ¹⁄₂ gr. of tannic acid.—Dose, 1 to 6 lozenges.

Lozenges, Tarta′ric Acid. See Lozenges, Acidulated.

Lozenges, Tolu′. Syn. Balsamic lozenges; Trochisci tolutani, T. balsamicæ, L. Prep. 1. (P. Cod.) Balsam of tolu and rectified spirit, of each 1 oz.; dissolve, add of water, 2 fl. oz., heat the mixture in a water bath, and filter; make a mucilage with the filtered liquid, and gum tragacanth (in powder), 80 gr.; add of sugar, 16 oz.; make a mass, and cut it into lozenges.

2. (Wholesale.) As the last, but using only one half the weight of balsam of tolu. Pectoral and balsamic.

Lozenges, Tronchin’s. Syn. Tablettes de Tronchin, Fr. See Lozenges, Cough.

Lozenges, Vanil′la. Syn. Trochisci vanillæ, L. Prep. 1. Essence of vanilla, 3 fl. dr., to each lb. of sugar.

2. (Guibourt.) From vanilla triturated to a fine powder with 7 times its weight of sugar. Antispasmodic, nervine, and stomachic. Used to sweeten the breath, to flavour chocolate, &c.

Lozenges, Vichy. Syn. D’Arcet’s lozenges; Trochisci sodæ, L.; Pastilles de vichy, Fr. Prep. 1. (P. Cod.) Bicarbonate of soda, 1 oz.; powdered sugar, 19 oz.; mucilage of gum tragacanth, q. s.; mix, and divide into 20-gr. lozenges.

2. (D’Arcet.) As the last, adding a little oil of peppermint to give a slight flavour. Antacid or absorbent; in heartburn, &c.

Lozenges, Vi′olet. Syn. Trochisci violæ, T. violarum, L. Prep. Orris lozenges coloured with the juice of violets.

Lozenges, Wistar’s Cough. Prep. Gum Arabic, extract of liquorice, and sugar, of each 2¹⁄₂ oz.; powdered opium, 1 dr.; oil of aniseed, 40 drops; for 60 lozenges. One, three or four times a day.

Lozenges Worm. Syn. Trochisci anthelmintici, Morsuli contra vermes, L. Most of the advertised nostrums under this name have a basis of calomel (about 1 gr. per lozenge), and require to be followed by a purge a few hours afterwards.

1. (Ph. Austr. 1836.) Ethereal extract of wormseed, 1 dr.; jalap, starch, and sugar, of each 2 dr.; mucilage of gum tragacanth, q. s.; divide into 60 lozenges.

2. (Ph. Dan. 1840.) Wormseed, 1 oz.; ethiops mineral and jalap, of each 3 dr.; cinnamon, 2 dr.; sugar, 7 oz.; rose water, q. s. See Lozenges, Calomel, Ching’s, Santonin, &c. (above).

Lozenges, Zinc. Syn. Trochisci zinci, T. z. sulphatis, L. Prep. (Dr Copland.) Each lozenge contains ¹⁄₂ gr. of sulphate of zinc. Antispasmodic, expectorant, and tonic, and in quantity emetic.

LUBRICATING COMPOUNDS. See Anti-attrition.

LU′CIFERS. See Matches.

LUMBA′GO. Rheumatism of the loins. It is distinguished from nephritis, or inflammation of the kidneys, by the pain being aggravated on stooping. The treatment consists of strong stimulant embrocations or liniments, or of blisters over the parts affected, with active aperients, warmth, and diaphoretics (as Dover’s powder) at bedtime. The hot or vapour bath often gives almost immediate relief. See Liniment of Belladonna and Chloroform. See Rheumatism.

LU′MINOUS PHIAL. See Phosphorus.

LU′NA, CORNEA. [L.] Syn. Horn silver. Fused chloride of silver.

LU′NAR, CAUSTIC. Fused nitrate of silver. See Caustic and Silver.

LUNCHEONS, HOT, by the River Side. We extract the following from ‘Land and Water’:—“In cold weather, by river side or on mountain or moor, when not too far from home, a hot lunch is often a desideratum, but one not easily accomplished without a more or less complicated apparatus and the trouble of lighting a fire—often an impossibility from the want of dry wood. A hot, substantial meal at the end of a hard day’s work is often difficult to get when the time of return home may depend entirely on the humour of the fish; and for either purpose nothing will beat the homely Hot Pot, or ‘Paté de Lancashire,’ as I have seen it pretentiously termed, though the latter name does not convey any of the comforting, cheering sensation to the inner man contained in the simpler denomination. I have never seen a good recipe for it, so append my own. Take a strong glazed earthenware jar of a cylindrical form, ten inches deep and twelve broad. At the bottom of this place a layer, about an inch thick, of potatoes cut into pieces, sprinkle with a little salt; on these place a layer of four or five mutton chops, season with salt and pepper, and a teaspoonful of Worcester sauce. Pour in enough broth, stock, or water to nearly cover the chops; then add another layer of potatoes (rather thicker than the first), on which place two or three chops, and two kidneys, cut into smallish pieces for the sake of the gravy. If mushrooms are procurable, add a few with each layer of meat, or, in place of these, a few oysters. Season, and continue the meat and potatoes in alternate layers until within an inch of the top, when cover with small potatoes whole, or large ones cut into halves or quarters; bake slowly in the oven till the potatoes are quite soft inside, and brown and well cooked at the top, when the dish is ready. If it is not wanted at once, it may easily be kept hot, and the addition of a little stock will prevent its getting dry. To serve out-of-doors, wrap up in cloths, and carry in a small hamper lined with straw, when it will keep steaming hot for an hour or more. One of the great excellences of this dish lies in the fact that all the aroma of the meat is retained, while the potatoes absorb any superfluous gravy. Sliced onions will improve the flavour for those who like them, especially when mushrooms cannot be got. I have tested the appreciation of this dish among a grouse-driving party on the Yorkshire moors on a raw December day, and there was no dissentient voice as to its merits when thankfully discussed over the subsequent pipe. I have found it not ungrateful, after a long day’s fishing, nearly up to my waist in water, when the dinner ordered for six, with a view of taking an evening basket, would have been ruined before my arrival at eleven, had it consisted of aught else; nay, I have assisted at more than one bachelor supper in chambers, where it formed the dish of the evening, and mid-day, evening, or night I have always found it good.”

LUNGS. In anatomy, the organ of respiration occupying the thorax or chest. See Respiration.

LU′PULIN. Syn. Lupulina, Lupuline. Under this name two products are known, namely, 1. (Lupulinic grains, L. glands.) The yellow powder obtained from the dried strobiles or catkins of the hops, by gently rubbing and sifting them.—Dose, 5 to 10 gr.; as an anodyne, tonic, &c.

2. The aromatic bitter principle of hops.

Prep. The aqueous extract of the yellow powder or lupulinic grains of the strobiles, along with a little lime, are treated with rectified spirit; the filtered tincture is evaporated to dryness, redissolved in water, and the solution is again filtered, and evaporated to dryness; the residuum is, lastly, washed with ether, and allowed to dry.

Prop., &c. The latter product is a yellowish-white, bitter, uncrystallisable substance, soluble in 20 parts of water, very soluble in alcohol, and slightly so in ether. The yellow powder above alluded to (No. 1) is improperly called lupulin; a name which appears more appropriate to the pure bitter principle than to the lupulinic grains.

Adult. The lupulin sold to brewers is largely adulterated with quassia. In some samples, lately examined, the quassia amounted to 70 per cent.

LU′PUS. In pathology, a disease affecting the skin, remarkable for eating away the parts which it attacks with extreme rapidity. It is generally confined to the face, and commences with small, spreading ulcerations, which become more or less concealed beneath bran-like scabs, and end in ragged ulcers, which gradually destroy the skin and muscular tissue to a considerable depth.

LUS′TRE. See Plumbago.

LUTE. Syn. Luting; Lutum, Cæmentum, L. A composition employed to secure the joints of chemical vessels, or as a covering to protect them from the violence of the fire.

Prep. 1. Linseed meal, either alone or mixed with an equal weight of whiting, and made into a stiff paste with water. It soon becomes very hard and tough.

2. Ground almond cake, from which the oil has been pressed, mixed up as the last. Both the above are much used for stills, retorts, and other vessels that are not exposed to a heat higher than about 320° Fahr. They are capable of resisting the action of the fumes of volatile oils, spirits, weak acids, &c., for some time.

3. Fresh-slaked lime made into a paste with strained bullock’s blood or size. As the last.

4. Plaster of Paris made into a paste with water, and at once applied. It bears a nearly

5. Powdered clay or whiting made into putty with water and boiled linseed oil. This is commonly known as ‘fat lute.’

6. A mixture of powdered clay and ground bricks, made up with water or a solution of borax. For joining crucibles, &c., which are to be exposed to a strong heat.

7. Pipe-clay and horse-dung, made into a paste with water. As a coating for glass vessels, to preserve them from injury from exposure to the fire. This composition is used by the pipe-makers, and will stand unharmed the extremest heat of their kiln for 24 hours. It is applied by spreading it on paper.

8. As the last, but employing shredded tow or plumbago for horse-dung.

Obs. For the joints of small vessels, as tubes, &c., especially those of glass or earthenware, pieces of vulcanized Indian tubing, slipped over and tied above and below the joint, are very convenient substitutes for lutes, and have the advantage of lasting for a long time, and bearing uninjured the heat at which oil of vitriol boils. Flat rings or “washers” of vulcanised rubber are also excellent for still heads, &c., whenever the parts can be pinched together by screws or clamps.

LYCOPO′DIUM. The fine powder known in commerce under this name consists of the minute spores of the common club moss, or Lycopodium clavatum. It is exceedingly combustible; thrown suddenly from a powder-puff or bellows across the flame of a candle, it produces the imitation flashes of lightning of our theatres. The powder is also employed as a ‘dusting powder’ in excoriations, and to roll up boluses and pills.

According to M. Paul Cazeneuve, pine pollen is occasionally substituted for lycopodium.

MACARO′NI. This only differs from VERMICELLI in the size of the pipes, which are about as large as a goose-quill. When properly dressed it is very wholesome and nutritious. A pleasant dish may be made by boiling macaroni in water until soft, either with or without a little salt, draining off the water, and then stewing it with a little butter, cream, or milk, and grated cheese, adding spice to palate. It may be made into a ‘form’ and browned before the fire.

MAC′AROONS (English). Prep. Take of sweet almonds, 1 lb.; blanch and beat them to a paste, add of lump sugar 1¹⁄₄ lb.; whites of 6 eggs; the grated yellow peel of 2 lemons; mix well, make it into ‘forms,’ cover with wafer paper, and bake in a moderate oven.

MACE. Syn. Macis, L. The tough membranous, lacerated covering (ariliode) of the NUTMEG. It has a flavour and odour more agreeable than that of nutmeg, which in its general properties it resembles. It is used as a flavouring by cooks, confectioners, and liqueuristes; and in medicine as a carminative. See Oil, &c.

MACERA′TION. Syn. Maceratio, L. The steeping of a substance in cold water, for the purpose of extracting the portion soluble in that menstruum. The word is also frequently applied to the infusion of organic substances in alcohol or ether, or in water, either alkalised or acidulated.

MACKEREL. The Scomber Scombrus (Linn.), a well-known spiny-finned sea-fish, much esteemed at certain seasons for the table. Though nutritious, it is very apt to disagree with delicate stomachs, and occasionally induces symptoms resembling those of poisoning.

MAD′DER. Syn. Rubia, Rubiæ radix, L. The root of Rubia tinctorum (Linn.), or dyer’s madder. The best madder has the size of a common goose-quill, a reddish appearance, and a strong odour. As soon as the roots are taken from the ground they are picked and dried; and before use they are ground in a mill. Levant, Turkey, and Smyrna madder is imported whole; French, Dutch, and Zealand madder, ground. The finest quality of ground madder is called ‘crop’ or ‘grappe,’ ‘ombro’ and ‘gamene’ are inferior sorts, and ‘mull’ the worst.

Madder contains several distinct principles as—madder red, or alizarin;—madder purple, or purpurin;—madder orange, or rubiacin; madder yellow, or xanthin, &c. The first of these (noticed below) is by far the most important.

Pur. Madder is frequently adulterated with logwood, Brazil wood, and other dye-stuffs of inferior value; and also, not unfrequently, with brickdust, red ochre clay, sand, mahogany sawdust, bran, &c. These admixtures may be detected as follows:—

1. When dried at 212° Fahr., and then incinerated, not more than 10% to 12% of ash should be left.

2. It should not lose more than 50% to 56% by exhaustion with cold water.

3. When assayed for alizarin (see below), the quantity of this substance obtained should be equal to that from a sample of the same kind of madder which is known to be pure, and which has been treated in precisely the same manner. The operation may be conducted as follows:—500 gr. of the sample are weighed, and, after being dried by the heat of boiling water or steam, are gradually added to an equal weight of concentrated sulphuric acid, contained in a glass vessel, and stirred with a glass rod; after a few hours the charred mass is washed with cold water, collected on a filter, and dried by the heat of boiling water; the carbonised mass (‘garacine’) is next powdered, and treated with successive portions of rectified spirit, to which a little ether has been added, at first in the cold, and afterwards with heat, until the liquid is no longer coloured by it, when the mixed tincture is filtered, and evaporated (distilled) to dryness; the weight of

Uses, &c. Madder has been given in jaundice and rickets, and as an emmenagogue.—Dose, ¹⁄₂ dr. to 2 dr., twice or thrice a day. It is principally employed as a dye-stuff. See Red dyes, Ivory, Purpurin, &c., also below.

MADDER RED. Syn. Alizarin. C₁₄H₈O₄. 2Aq. The red colouring principle of madder, first obtained in a separate form by Robiquet.

Prep. 1. The aqueous decoction of madder is treated with dilute sulphuric acid as long as a precipitate falls, which, after being washed, is boiled in a solution of chloride of aluminum as long as it gives out colour; the liquid is then filtered, precipitated with hydrochloric acid, and the precipitate washed and dried. It may be purified from a little adhering purpurin, by dissolving it in alcohol, again throwing it down with hydrate of aluminum, boiling the precipitate with a strong solution of soda, and separating the alizarin from its combination with alumina by means of hydrochloric acid; it is lastly crystallised from alcohol.

2. (Meillet.) Alum, 3 parts, is dissolved in water at 140° Fahr., 30 parts, and madder, 13 parts, added to the solution; the whole is then gently boiled for 30 or 40 minutes, after which it is thrown upon a filter, and submitted to strong pressure; this treatment is repeated with fresh solutions a second and a third time; the mixed filtrates are then decanted, and when nearly cold, oil of vitriol, 1 part, diluted with twice its bulk of water, is added, care being taken to stir the liquid all the time; the supernatant fluid is next decanted, and the residuum well washed, and, lastly, dried in the air. If required quite pure, it is dissolved, whilst still moist, in a solution of 1¹⁄₂ times its weight of carbonate of potassa in 15 parts of water, and, after reprecipitation with sulphuric acid, is washed and dried as before.

3. (Robiquet & Colin.) Powdered madder is exhausted with water of a temperature not exceeding 68° Fahr., and, after being dried, 1 part of it is boiled for 15 or 20 minutes in a solution of alum, 8 parts, in water, 40 parts; the liquid is filtered whilst boiling, the marc well washed with a fresh solution of alum, the mixed liquids precipitated with sulphuric acid, and the precipitate washed and dried, as before.

Obs. Alizarin has recently been produced artificially by Graebe and Liebermann from anthracene (C₁₄H₁₀), a liquid hydrocarbon existing in coal-tar. For a description of the process see Alizarin, Artificial.

4. Madder exhausted by 2 or 3 macerations in 5 or 6 times its weight of cold water, is submitted to strong pressure, to remove adhering water, and the marc, whilst still moist, is mixed with half its weight of oil of vitriol diluted with an equal quantity of water; the whole is kept at the temperature of 212° for an hour, and after being mixed with cold water is thrown on a linen strainer, well washed with cold water, and dried.

5. From powdered madder and oil of vitriol, equal parts, without heat, as described under Madder.

6. (F. Steiner.) The ‘used madder’ of the dye-works is run into filters, and precipitated with sulphuric acid; the matter thus obtained is put into bags and rendered as dry as possible by hydraulic pressure; the pressed cake is next crumbled to pieces, placed in a leaden vessel, and treated with 1-5th of its weight of oil of vitriol, afterwards assisting the action of the acid by introducing steam to the mixture; the resulting dark brown carbonized mass is, lastly, well washed, dried, powdered, and mixed with about 5% of carbonate of soda, when it is ready for sale.

Obs. The last three formulæ produce the ‘GARANCE’ or ‘GARANCINE’ of commerce, now so extensively used in dyeing.

Prop., &c. Pure anhydrous alizarin crystallises in magnificent orange-red crystals, which may be fused and sublimed; it is freely soluble in alkaline solutions, which it colours purple or violet; and, in oil of vitriol, giving a rich red colour; water throws it down from the last unchanged; it is also soluble in hot alcohol, a hot solution of alum, and, less freely, in hot water. Hydrated alizarin occurs in small scales resembling mosaic gold. When impure, it generally forms shining reddish-brown scales. Commercial ‘garancine’ is a deep-brown or puce-coloured powder, and will probably, ere long, entirely supersede crude madder for dyeing. The properties of garancine as a dye-stuff are precisely similar to those of madder. A solution of alum added to a solution of alizarin, and precipitated by carbonate of potassa, furnishes a rose lake; which, after being washed with water and dried, possesses a most charming tint.

MAGILP′. Syn. Megellup. A mixture of pale linseed oil and mastic varnish, employed by artists as a ‘vehicle’ for their colours. The proportions vary according to the work. It is thinned with turpentine.

MAG′ISTERY. Syn. Magisterium, L. The old name of precipitates. The following are the principal substances to which this term has been applied:—Magistery of alum, hydrate of alumina; M. OF BISMUTH, sub-nitrate of bismuth; M. OF DIAPHORETIC ANTIMONY, washed diaphoretic antimony; M. OF OPIUM (Ludolph’s), crude morphia; M. OF LAPIS CALAMINARIS or M. OF ZINC, hydrated oxide of zinc.

MAGNESIA. See Magnesium, Oxide of.

Magnesia, Hydrate of. (P. Cod.) Syn. Magnesiæ hydras. Obtained by boiling magnesia in 20 or 30 times its weight of water for 20 minutes, draining on a linen cloth and drying. It contains 31 per cent. of water.

Magnesia, Lactate of (Ph. Ger.) Syn. Magnesiæ lactas. Prep. Mix 1 oz. (by weight) of lactic acid in 10 oz. of distilled water, just made slightly warm, and add light carbonate of magnesia enough to neutralise it. Filter and evaporate till crystals form.

MAGNE′SIAN APE′′RIENT (Effervescing). Prep. 1. Heavy carbonate of magnesia, 2 lbs.; tartaric acid and double refined lump sugar, of each 1¹⁄₂ lb.; bicarbonate of soda (dried without heat), 1 lb.; each separately dried and in very fine powder; essential oils of orange and lemon, of each ¹⁄₂ fl. dr.; mix well in a warm, dry situation, pass the whole through a sieve, put it into warm, dry bottles, and keep them well corked.

2. As the last, but substituting calcined magnesia, 1 lb., for the heavy carbonate, and adding sugar, ³⁄₄ lb. The preceding furnish a very pleasant effervescing saline draught.

3. (Moxon’s.)—a. Take of sulphate of magnesia, 2 lbs.; dry it by a gradually increased heat, powder, add of tartaric acid (also dried and powdered), 1¹⁄₄ lb.; calcined magnesia, ¹⁄₂ lb.; finely powdered white sugar, 3 lbs.; bicarbonate of soda (dried without heat), 1 lb.; essence of lemon, 1 dr.; mix, and proceed as before.

b. (Durande.) Carbonate of magnesia, 1 part; bicarbonate of soda, tartrate of soda and potassa (sel de Seignette), and tartaric acid, of each 2 parts; mix as before.

c. (Pharm. Journ.) Sulphate of magnesia and bicarbonate of soda, of each 1 lb.; tartaric acid, ¹⁄₂ lb.; mix as before. The last two are much less agreeable than the others.

4. Carbonate of magnesia, 2 parts; calcined magnesia, 4 parts; citric acid, 13 parts; lump sugar, 25 parts; essence of lemon, q. s. to flavour. Very agreeable. This is known as ‘Rogés Purgatif,’

Obs. The above are very useful and popular medicines in indigestion, heartburn, nausea, habitual costiveness, dyspepsia, &c.—Dose, ¹⁄₂ to 2 dessert-spoonfuls, thrown into tumbler 3 parts filled with cold water, rapidly stirred and drank whilst effervescing, early in the morning fasting, or between breakfast and dinner.

MAGNESIAN LEMONADE′. See Citrate of Magnesia and Lemonade (Aperient).

MAGNESIUM. Mg. Syn. Magnium, Talcium. The metallic radical of magnesia. The existence of this metal was demonstrated by Sir H. Davy in 1808; but it was first obtained in sufficient quantity to examine its properties by Bussy in 1830.

Prep. 5 or 6 pieces of sodium, about the size of peas, are introduced into a test-tube, and covered with small fragments of chloride of magnesium; the latter is then heated to near its point of fusion, when the flame of the lamp is applied to the sodium, so that its vapour may pass through the stratum of heated chloride; when the vivid incandescence that follows is over, and the whole has become cold, the mass is thrown into water, and the insoluble metallic portion collected and dried.

Commercial magnesium is prepared by evaporating solution of the chlorides of sodium and magnesium, in the proportion of 1 to 3, to dryness, mixing with one quarter of its weight of fluor spar and a like amount of sodium, and heating to bright redness in an iron crucible of proper construction.

On a larger scale it is prepared by heating to redness a mixture of chloride of magnesium, 9 parts; fused chloride of sodium, 1¹⁄₂ parts; fluoride of calcium, 1¹⁄₂ parts; and sodium in slices, 1¹⁄₂ parts.

Prop., &c. In colour and lustre it resembles silver, but in chemical properties is more like zinc; its sp. gr. is only 1·743; it is malleable; fusible at a red heat, and can be distilled like zinc; unaffected by dry air and by cold water; burns with brilliancy when heated to dull redness in air or oxygen gas, yielding oxide of magnesium; inflames spontaneously in chlorine, yielding chloride of magnesium; it dissolves in the acids with the evolution of hydrogen gas, and pure salts of magnesium result.

It has been used somewhat extensively as an illuminating agent for photographing at night, and also for the purpose of affording a brilliant light for microscopic and magic lantern effects.

Magnesium, Bromide. Syn. Magnesii bromidum. To bromide of iron in solution add calcined magnesia in excess, heat the mixture, filter, and evaporate the clear solution to dryness.

Magnesium, Carbonate of (Light). Syn. Light Carbonate of Magnesia; Carbonate of magnesia; Magnesia; Magnesiæ carbonas levis (B. P.). 3MgCO₃.MgO.5H₂O. Prep. 1. (Ph. L.) Sulphate of magnesium, 4 lbs., and carbonate of sodium, 4 lbs. 9 oz.; boiling distilled water, 4 galls.; dissolve the salts separately in one half the water, filter, mix the solutions, and boil for 2 hours, constantly stirring with a spatula, distilled water being frequently added to compensate for that lost by evaporation; lastly, the solution being poured off, wash the precipitated powder with boiling distilled water, and dry it. The formulæ of the Ph. E. & D. are essentially the same, except that the ebullition is limited to from 10 to 20 minutes.

2. (B. P.) Similar to the foregoing except that precipitation takes place in the cold. The formula of this compound is (Mg.CO₃)₃. Mg(HO)₂.4(H₂O).

3. (Henry’s.) Ordinary carbonate of magnesia, the washing of which has been finished with a little rose water.

4. Add a solution of carbonate of potassium or sodium to the bittern or residuary liquor of the sea-salt works, and well wash and dry the precipitate as before. This is known in commerce as ‘Scotch magnesia.’

Obs. The carbonate of magnesia of commerce is usually made up into cakes or dice while drying; or it is permitted to drain and dry in masses, which are then cut into squares with a thin knife. It is powdered by simply rubbing it through a wire sieve. The presence of iron in the solution of the sulphate of magnesium, when the crude salt is employed, and which is destructive to the beauty of the preparation may be got rid of by the addition of lime water until the liquor acquires a slight alkaline reaction, and subsequent decantation after repose.

Magnesium, Carbonate of (Heavy). Syn. Heavy Carbonate of Magnesia; Magnesiæ carbonas (B. P.). 3MgCO₃.MgO.5H₂O. Prep. 1. Apothecaries’ Hall. A saturated solution of sulphate of magnesium, 1 part, is diluted with water, 3 parts, and the mixture heated to the boiling point; a cold saturated solution of carbonate of sodium, 1 part (all by measure), is then added, and the whole is boiled with constant agitation until effervescence ceases; boiling water is next freely poured in, and after assiduous stirring for a few minutes, and repose, the clear liquid is decanted, and the precipitate thrown on a linen cloth and thoroughly washed with hot water; it is, lastly, drained, and dried in an iron pot.

2. (Ph. D.) Dissolve sulphate of magnesium, 10 oz., in boiling distilled water, ¹⁄₂ pint; and carbonate of sodium (cryst.), 12 oz., in boiling distilled water, 1 pint; mix the two solutions, and evaporate the whole to dryness by the heat of a sand bath; then add of boiling water 1 quart, digest with agitation for half an hour, and wash the insoluble residuum as before; lastly, drain it, and dry it at the temperature of boiling water.

3. (B. P.) White granular powder precipitated from a boiling solution of sulphate of magnesium by a solution of carbonate of sodium, the whole evaporated to dryness, and the dry residue digested in water, collected on a filter, and washed.

Prop. The ordinary or light carbonate of magnesia is a white, inodorous, tasteless powder, possessing similar properties to calcined magnesia, except effervescing with acids, and having less saturating power. An ounce measure is filled by 45 to 48 gr. of the powder lightly placed in it. The heavy carbonate is sometimes fully thrice as dense (see below), but in other respects is similar.

Dose. As an antacid, ¹⁄₂ to a whole teaspoonful, 3 or 4 times daily; as a laxative ¹⁄₂ dr. to 2 dr. It is commonly taken in milk. It is apt to produce flatulence, but in other respects is preferable to calcined magnesia.

General Remarks. Although commonly called ‘carbonate of magnesia,’ the above substance, whether in the light or heavy form, appears to be a compound of carbonate with hydrate, in proportions which are not perfectly constant. (For B. P. formula see preceding article.) On account of the excess of base in its composition it was formerly regarded as a subsalt (subcarbonate of magnesia). A great deal has been written uselessly respecting the preparation of these carbonates, about which, however, there is neither mystery nor difficulty, as some writers would lead their readers to suppose. If the solutions are very dilute, the precipitate is exceedingly light and bulky; if otherwise, it is denser. By employing nearly saturated solutions, and then heating them and mixing them together whilst very hot, a very heavy precipitate is obtained, but it is apt to be gritty or crystalline. The same occurs when cold solutions are mixed, and no heat is employed. The lightest precipitate is obtained from cold, highly dilute solutions, and subsequent ebullition of the mixture.

Mr Pattinson, a chemist of Gateshead, prepares a very beautiful and pure heavy carbonate from magnesian limestone. The latter is calcined at a dull red heat (not hotter) for some time, by which the carbonic anhydride is expelled from the carbonate of magnesium, but not from the carbonate of calcium, which hence continues insoluble. The calcined mass is next reduced to a milk with water in a suitable cistern, and the carbonic anhydride resulting from its own calcination forced into it under powerful pressure. The result is a saturated solution of carbonate of magnesia, the lime remaining unacted on so long as the magnesium is in excess. The solution by evaporation yields the heavy carbonate, whilst carbonic anhydride is expelled, and may be again used in the same manufacture. 154 to 160 gr. of the heavy carbonate are required to fill an ounce measure when lightly placed in it, by which it appears to be fully thrice as dense as the light carbonate. The bicarbonate of magnesium (magnesiæ bicarbonas, L.) exists only in solution. The so-called ‘fluid magnesias’ of Murray, Dinneford, Husband, &c., are solutions of this salt. The small prismatic crystals which are deposited when ‘fluid magnesia’ is exposed to the air for some time consist of hydrated neutral carbonate, and not bicarbonate, as is sometimes stated.

Magnesium, Chloride of. MgCl₂. Syn. Magnesii chloridum, L. Prep. (Liebig.) By dissolving magnesia in hydrochloric acid, evaporating to dryness, adding an equal weight of chloride of ammonium, projecting the mixture into a red-hot platinum crucible, and continuing the heat till a state of tranquil fusion is attained. On cooling, it forms a transparent, colourless, and very deliquescent mass, which is anhydrous, and soluble in alcohol.

Obs. Without the addition of the chloride of ammonium it is impossible to expel the lastDose, 1 to 4 dr.; as a laxative.

Magnesium, Cit′rate of. Mg₃(C₆H₅O₇)₂. Syn. Magnesiæ citras. L. Prep. There is some difficulty in obtaining this salt in an eligible form for medicinal purposes. When precipitated from a solution it is insoluble. The following formulæ can be highly recommended.

1. (Parrish.) Dissolve crystallised citric acid, 100 gr., in water, 15 drops, and its own ‘water of crystallisation’ by the aid of heat; then stir in calcined magnesia, 35 gr.; a pasty mass will result, which soon hardens, and may be powdered for use.

Obs. The chief practical difficulty in this process results from the great comparative bulk of the magnesia, and the very small quantity of the fused mass with which it is to be incorporated. A part of the magnesia is almost unavoidably left uncombined, and the salt is consequently not neutral. The uncombined earth should be dusted off the mass before powdering the latter. A high temperature must be avoided.

2. (Robiquet.) Citric acid, 35¹⁄₄ parts, is powdered and dissolved in boiling water, 10⁵⁄₈ parts; when the solution is cold, and before it crystallises, it is poured in a wide earthen vessel, kept cold by surrounding it with water; then, by means of a sieve, carbonate of magnesium, 21¹⁄₆ parts, is distributed evenly and rapidly over the surface without stirring; when the reaction ceases the mixture is beaten rapidly as long as it retains its pasty consistence. The salt should be dried at a temperature not exceeding 70° Fahr.

3. (Effervescing; Magnesiæ citras effervescens, L.)—a. Citric acid (dried and powdered), 7 parts; heavy carbonate of magnesium, 5 parts; mix, and preserve in well-corked bottles.

b. (Ellis.) Mix powdered citric acid, 2¹⁄₂ oz., with powdered sugar, 8 oz.; triturate to a fine powder, and drive off the water of crystallisation by the heat of a water bath; add citrate of magnesium (prepared by fusion), 4 oz., and oil of lemons, 10 drops, and mix intimately; then add bicarbonate of sodium, 3 oz., and again triturate until the whole forms a fine powder, which must be preserved in stoppered bottles. From 1 to 3 tablespoonfuls, mixed in a tumbler of water, furnishes an effervescing draught in which the undissolved portion is so nicely suspended, that it can be taken without inconvenience.

c. (Ph. Germ.) Light carbonate of magnesia, 25 oz.; citric acid, 75 oz.; distilled water, q. s.; mix into a thick paste and dry at 86° Fahr. With 14 oz. of the dried mass mix bicarbonate of soda, 13 oz.; citric acid, 6 oz.; sugar, 3 oz. Sprinkle over the mixture enough rectified spirit so as to make it sufficiently moist to be granulated by rubbing through a tinned iron sieve.

d. (Extemporaneous.) Citric acid (cryst.), 20 gr.; carbonate of magnesium, 14 gr.; mix in a tumbler of cold water, and drink the mixture whilst effervescing. A pleasant saline.

Obs. A dry white powder, sometimes sold as citrate of magnesia in the shops, is quite a different preparation to the above, and does not contain a particle of citric acid. The following formula is that of a wholesale London drug-house that does largely in this article:—

Calcined magnesia, magnesium oxide, 1¹⁄₄ lb. (or carbonate, 2 lbs.); powdered tartaric acid, 1¹⁄₂ lb.; bicarbonate of sodium, 1 lb.; dry each article by a gentle heat, then mix them, pass the mixture through a fine sieve in a warm dry room, and keep it in well-corked bottles. A few drops of essence of lemon and 3 lbs. of finely powdered sugar are commonly added to the above quantity. This addition renders it more agreeable.

Prop., &c. Citrate of magnesium is a mild and agreeable laxative; its secondary effects resemble those of the carbonate.—Dose. As a purgative, ¹⁄₂ to 1 oz. The dose of the effervescing citrate must depend on the quantity of magnesia present. A solution of this salt in water, sweetened and flavoured with lemon, forms magnesian lemonade.

Magnesium, Boro-cit′rate of. Syn. Magnesiæ boro-citras, L. Prep. (Cadet.) Boracic acid (in powder), 113 gr.; oxide of magnesium, 80 gr.; mix in a porcelain capsule, and add enough of a solution of citric acid, 260 gr., in water, 3¹⁄₂ pints, to form a thin paste; then add the remainder of the citric solution, and gently evaporate, with constant stirring, to dryness. A cooling saline, and, in small doses, emmenagogue and lithontriptic.—Dose. As an aperient, 3 to 6 dr.

Magnesium, Oxide of. MgO. Syn. Oxide of Magnesium, Calcined Magnesia, Magnesia (B. P., Ph. L.).

Prep. 1. (B. P.) Magnesium carbonate, heated in a crucible until all the carbonic anhydride is driven off.

Prop., &c. White heavy powder, scarcely soluble in water, but readily soluble in acids without effervescence. Its solution in hydrochloric acid, neutralised by a mixed solution of ammonia and ammonium chloride, gives a copious crystalline precipitate when sodium phosphate is added to it. See next preparation.

Magnesia levis (B. P.) Syn. Light magnesia. Prep. (B. P.) 1. Light carbonate of magnesium heated in a Cornish crucible until all the carbonic anhydride is driven off.

A bulky white powder, differing from the¹⁄₂ to 1.

The properties of the two varieties of magnesium oxide are identical, and are used in medicine as antacids, laxatives, and antilithics, and much used in dyspepsia, heartburn, &c.—Dose, 10 to 20 gr. as an antacid and 20 to 60 gr. as a purgative.

Magnesium, Phos′phate of. MgHPO₄.6Aq. Syn. Magnesiæ phosphas, L. Prep. From the mixed solutions of phosphate of sodium and sulphate of magnesium, allowed to stand for some time. Small, colourless, prismatic crystals, which, according to Graham, are soluble in about 1000 parts of cold water. Phosphate of magnesium exists in the grains of the cereals, and in considerable quantity in beer. It is also found in guano.

Magnesium and Ammo′′nium, Phosphate of. MgNH₄.PO₄, 6 Aq. Syn. Ammonio-phosphate of magnesia; Magnesiæ et ammoniæ phosphas, L. This compound falls as a white crystalline precipitate whenever ammonia or carbonate of ammonium is added, in excess, to a solution of a salt of magnesium which has been previously mixed with a soluble phosphate, as that of soda. It subsides immediately from concentrated solutions, but only after some time from very dilute ones.

Prop., &c. Ammonio-phosphate of magnesium is very slightly soluble in pure water; when heated, it is resolved into pyrophosphate of magnesium, and is vitrified at a strong red heat. It is found in wheaten bran, guano, potatoes, &c., and occasionally forms one of the varieties of urinary calculi.

Magnesium, Sil′icates of. There are several native silicates of magnesia, more or less pure, of which, however, none is directly employed in medicine. Meerschaum and steatite or soapstone are well-known varieties. Serpentine is a compound of silicate and hydrate of magnesium. The minerals augite and hornblende are double salts of silicic acid, magnesium, and calcium with some ferrous oxide. The beautiful crystallised mineral called chrysolite is a silicate of magnesium, coloured with ferrous oxide. Jade is a double silicate of magnesium and aluminum, coloured with chromic oxide.

Magnesium, Sulphate of. MgSO₄, 7 Aq. Syn. Epsom salt, Magnesiæ sulphas (B. P. Ph. L. E. & D.), Sal Epsomensis, L. This compound was originally extracted from the saline springs of Epsom, Surrey, by Dr Grew, in 1695. It is now exclusively prepared on the large scale, and from either magnesian limestone or the residual liquor of the sea-salt works.

Prep. 1. From dolomite or magnesian limestone.—a. The mineral, broken into fragments, is heated with a sufficient quantity of dilute sulphuric acid to convert its carbonates into sulphates; the sulphate of magnesium is washed out of the mass with hot water, and the solution, after defecation, is evaporated and crystallised.

b. The ‘limestone,’ either simply broken into fragments or else calcined (burnt), and its constituents quicklime and oxide magnesium converted into hydrates by sprinkling (slaking) it with water, is treated with a sufficient quantity of dilute hydrochloric acid to dissolve out all the calcium hydrate without touching the magnesium hydrate; the residuum of the latter, after being washed and drained, is dissolved in dilute sulphuric acid, and crystallised as before.

2. From bittern.—a. The residual liquor or mother-water of sea-salt is boiled for some hours in the pans which are used during the summer for the concentration of brine; the saline solution is then skimmed and decanted from some common salt which has been deposited, after which it is concentrated by evaporation, and, finally, run into wooden coolers; in about 36 hours, 1-8th part of Epsom salts usually crystallises out. This is called ‘singles.’ By re-dissolving this in water, and re-crystallisation, ‘doubles,’ or Epsom salts fit for the market, are obtained. A second crop of crystals may be procured by adding sulphuric acid to the mother-liquor, and re-concentrating the solution, but this is seldom had recourse to in England. Bittern yields fully 5 parts of sulphate of magnesia for every 100 parts of common salt that has been previously obtained from it.

b. A concentrated solution of sulphate of sodium is added to bittern, in equivalent proportion to that of the chloride of magnesium in it, and the mixed solution is evaporated at the temperature of 122° Fahr. (Ure); cubical crystals of common salt are deposited as the evaporation proceeds, after which, by further concentration and repose, regular crystals of sulphate of magnesia are obtained.

c. A sufficient quantity of calcined and slaked magnesian limestone is boiled in bittern to decompose the magnesium salts, and the liquid is evaporated, &c., as before. This is a very economical process.

Prop. Small acicular crystals, or (by careful crystallisation) large four-sided rhombic prisms; colourless; odourless, transparent; slightly efflorescent; extremely bitter and nauseous; when heated, it fuses in its water of crystallisation, the larger portion of which readily passes off, but one equivalent of water is energetically retained; at a high temperature it runs into a species of white enamel; it dissolves in its own weight of cold water, and in 3-4ths of that quantity of boiling water; it is insoluble in both alcohol and ether. Sp. gr. 1·66.

Pur. Sulphate of magnesium is soluble in an equal weight of water at 60° Fahr., by which it may be distinguished from sulphate of sodium, which is much more soluble.

An aqueous solution in the cold is not precipitated by oxalate of ammonium. The

Digested in alcohol, the filtered liquid does not yield a precipitate with nitrate of silver nor burn with a yellow flame, and evaporates without residue. “Not deliquescent in the air.” (Ph. L.) 100 gr. of the pure crystallised sulphate yields 16¹⁄₄ gr. of calcined magnesium oxide. (Pereira.) 10 gr., dissolved in 1 fl. oz. of water, and treated with a solution of carbonate of ammonium, are not entirely precipitated by 280 minims of solution of phosphate of sodium. (Ph. E.)

Uses, &c. Sulphate of magnesium is an excellent cooling purgative, and sometimes proves diuretic and diaphoretic.—Dose, 1 dr. to 1 oz., as a purgative, or an antidote in poisoning by lead. Large doses should be avoided. Instances are on record of their having proved fatal. Dr Christison mentions the case of a boy 10 years old who swallowed 2 oz. of salts, and died within 10 minutes. The best antidote is an emetic. A small quantity of Epsom salts, largely diluted with water (as a drachm to ¹⁄₂ pint or ³⁄₄ pint), will usually purge as much as the common dose. This increase of power has been shown by Liebig to result rather from the quantity of water than the salt. Pure water is greedily taken up by the absorbents; but water holding in solution saline matter is rejected by those vessels, and consequently passes off by the intestines.

Obs. Oxalic acid has occasionally been mistaken for Epsom salt, with fatal results. They may be readily distinguished from each other by the following characteristics:—

EPSOM SALT. OXALIC ACID.

Tastes extremely bitter and nauseous. Tastes extremely sour.

Does not volatilise when heated on platinum foil. Volatilises when heated on platinum foil.

Does not produce milkiness when dissolved in hard water. Produces milkiness when dissolved in hard water.

Magnesium, Tar′trate of. Syn. Magnesiæ tartras, Magnesia tartarica, L. Prep. By saturating a solution of tartaric acid with carbonate of magnesium, and gently evaporating to dryness. It is only very slightly soluble in water.—Dose, 20 to 60 gr., or more; in painful chronic maladies of the spleen. (Pereira, ex Radmacher.) The effervescing tartrate of magnesium, commonly sold under the name citrate, has already been noticed.

Magnesium and Potas′sium, Tartrate of. Syn. Potassio-tartrate of magnesia; Magnesiæ potassio-tartras, M. et potassæ tartras, L. Prep. From acid tartrate of potassium (in powder), 7 parts; carbonate of magnesium, 2 parts; water, 165 parts; boiled until the solution is complete, and then evaporated and crystallised. A mild aperient.—Dose, 1 to 5 dr.; in scurvy, &c.

MAG′NET. Syn. Magnes, L. Besides its application to the loadstone, this name was formerly given to several compounds used in medicine.—Arsenical magnet (MAGNES ARSENICALIS), a substance once used as a caustic, consisted of common antimony, sulphur, and arsenious acid, fused together until they formed a sort of glass. Magnes epilepsiæ was native cinnabar.

MAHOG′ANY. This is the wood of Swietenia Mahogoni (Linn.), a native of the hotter parts of the new world. It is chiefly imported from Honduras and Cuba. The extract is astringent, and has been used in tanning, and as a substitute for cinchona bark. The wood is chiefly employed for furniture and ornamental purposes, and, occasionally, in ship-building.

Imitations of mahogany are made by staining the surface of the inferior woods by one or other of the following methods:

1. Warm the wood by the fire, then wash it over with aquafortis, let it stand 24 hours to dry, and polish it with linseed oil reddened by digesting alkanet root in it; or, instead of the latter, give the wood a coat of varnish, or French polish which has been tinged of a mahogany colour with a little aloes and annotta.

2. Socotrine aloes, 1 oz.; dragon’s blood, ¹⁄₂ oz.; rectified spirit, 1 pint; dissolve, and apply 2 or 3 coats to the surface of the wood, previously well smoothed and polished; lastly, finish it off with wax or oil tinged with alkanet root.

3. Logwood, 2 oz.; madder, 8 oz.; fustic, 1 oz.; water, 1 gall.; boil 2 hours, and apply it several times to the wood boiling hot; when dry, slightly brush it over with a solution of pearlash, 1 oz.; in water, 1 quart; dry, and polish as before.

4. As the last, but using a decoction of logwood, 1 lb., in water, 5 pints. The tint may be brightened by adding a little vinegar or oxalic acid, and darkened by a few grains of copperas.

Stains and spots may be taken out of mahogany furniture with a little aquafortis or oxalic acid and water, by rubbing the part with the liquid by means of a cork till the colour is restored; observing afterwards to well wash the wood with water, and to dry it and polish it as before.

MAIZE. Syn. Indian corn. The seeds of Zea Mays (Linn.). Like the other corn plants, it belongs to the Grass family (Graminaceæ), and has albuminous grains sufficiently large and farinaceous to be ground into flour.

Maize is extremely nutritious, and although it is poorer in albumenoid matters than wheat, it is, of all the cereal grains, the richest in fatty oil, of which it contains about 9%. (Dumas and Payen.) It is remarkable for itsPOLENTA’ of the shops. The peculiar starch prepared from it is known as ‘CORN FLOUR,’ In America the young ears are roasted and boiled for food.

The centesimal composition of maize is as follows:—Flesh formers (albumenoid bodies), 9·9; heat and fat formers (starch, dextrin, and fat), 71·2, fibre, 4·0; ash, 1·4; water, 13·5.

Letheby says of maize: “The grain is said to cause disease when eaten for a long time, and without other meal—the symptoms being a scaly eruption upon the hands, great prostration of the vital powers, and death after a year or so, with extreme emaciation.

These effects have been frequently observed amongst the peasants of Italy, who use the meal as their chief food, but I am not aware of any such effects having been seen in Ireland, where it is often the only article of diet for months together.”

Millions of bushels are grown every year in the United States of America, and large quantities are continually imported into England, where it is held in high esteem by cattle breeders, it being much cheaper than many of our home-grown productions. It is occasionally given to horses as a substitute for oats.

MALAG′MA. In pharmacy, a poultice or emollient application.

MA′LIC ACID. H₃C₄H₃O₅. Syn. Acidum malicum, L. This acid exists in the juice of many fruits and plants, either alone or associated with other acids, or with potassa or lime. In the juice of the garden rhubarb it exists in great abundance, being associated with acid oxalate of potassa.

Prep. (Everitt.) The stalks of common garden rhubarb are peeled, and ground or grated to a pulp, which is subjected to pressure; the juice is heated to the boiling point, neutralised with carbonate of potassa, mixed with acetate of lime, and the insoluble oxalate of lime which falls is removed by filtration; to the clear and nearly colourless liquid, solution of acetate of lead is next added as long as a precipitate (‘malate of lead’) continues to form; this is collected on a filter, washed, diffused through water, and decomposed by sulphuric acid, avoiding excess, the last portion of lead being thrown down by a stream of sulphuretted hydrogen; the filtered liquid is, lastly, carefully evaporated to the consistence of a syrup, and left in a dry atmosphere until it becomes converted into a solid and somewhat crystalline mass of malic acid. If perfectly pure malic acid is required, the malate of lead must be crystallised before decomposing it with sulphuretted hydrogen. Prod. 20,000 gr. of the peeled stalks yield 12,500 gr. of juice, of which one imperial gallon contains 11,139¹⁄₄ gr. of dry malic acid.

Obs. By a similar process malic acid may be prepared from the juice of thee berries of the mountain ash (Sorbus aucuparia), just when they commence to ripen, or from the juice of apples, pears, &c.

Prop., &c. Malic acid is slightly deliquescent, very soluble in water, soluble in alcohol, and has a pleasant acidulous taste. The aqueous infusion soon gets mouldy by keeping. When kept fused for some time at a low heat, it is converted into fumaric acid; and when quickly distilled, it yields maleic acid, while fumaric acid is left in the retort. With the bases malic acid forms salts called malates. Of these the acid malate of ammonia is in large, beautiful crystals; malate of lead is insoluble in cold water, but dissolves in warm dilute acid, from which it separates on cooling in brilliant silvery crystals; acid malate of lime also forms very beautiful crystals, freely soluble in water; neutral malate of lime is only sparingly soluble in water; the first is obtained by dissolving the latter in hot dilute nitric acid, and allowing the solution to cool very slowly.

MALLEABIL′ITY. The peculiar property of metals which renders them capable of extension under the hammer.

MALT. Syn. Bina, Byne, Brasium, Maltum, L. The name given to different kinds of grain, such as barley, bere or bigg, oats, rye, maize, &c., which have become sweet, from the conversion of a portion of their starch into sugar, in consequence of incipient germination artificially produced. Barley is the grain usually employed for this purpose.

Var. Independently of variations of quality, or of the grain from which it is formed, malt is distinguished into varieties depending on the heat of the kiln employed for its desiccation. When dried at a temperature ranging between 90° and 120° Fahr., it constitutes ‘PALE MALT,’ when all the moisture has exhaled, and the heat is raised to from 125° to 135°, ‘YELLOW,’ or ‘PALE AMBER MALT,’ is formed; when the heat ranges between 140° and 160°, the product receives the name of ‘AMBER MALT,’ at 160° to 180°, ‘AMBER-BROWN,’ or ‘PALE BROWN MALT,’ is obtained. Roasted, PATENT, or BLACK MALT, and CRYSTALLISED MALT, are prepared by a process similar to that of roasting coffee. The malt is placed in sheet-iron cylinders over a strong fire, and the cylinders made to revolve at the rate of about 20 revolutions per minute if roasted malt is required, or 120 for crystallised malt. In the former case the finished malt has a dark brown colour; in the latter, the interior of the grain becomes dark brown, whilst the husk assumes a pale amber hue. The temperature must never exceed 420°, or the malt will become entirely carbonised.

Qual. Good malt has an agreeable smell and a sweet taste. It is friable, and when broken discloses a floury kernel. Its husk is thin, clean, and unshrivelled in appearance, and the acrospire is seen extending up the³⁄₄ lbs. per quarter; but as this, “in taking on the form of gum and sugar” during the process of mashing, “chemically combines with the elements of water, so the extract, if evaporated to dryness, would reach very nearly 231 lbs.; and this reduced to the basis of a barrel of 36 gallons, becomes in the language of the brewer, 87 lbs. per barrel, which, however, merely means that the wort from a quarter of malt, if evaporated down to the bulk of a barrel of 36 gallons, would weigh 87 lbs. more than a barrel of water.” (Ure.)

Assay. 1. A small quantity of the sample being ground in a coffee or pepper mill, 100 gr. are accurately weighed, and dried by exposure for about 1 hour at the temperature of boiling water. The loss in weight, in grains, indicates the quantity of moisture per cent. This, in good malt, should not exceed 6¹⁄₂ gr.

2. A second 100 gr. is taken and stirred up with about ¹⁄₂ pint of cold water; the mixture is then exposed to the heat of boiling water for about 40 minutes; after which it is thrown on a weighed filter, and the undissolved portion washed with a little hot water; the undissolved portion, with the filter, is then dried at 212° Fahr., and weighed. The loss in weight, less the percentage of moisture last found, taken in grains, gives the percentage of soluble matter. This should not be less than 66 gr. The same result will be arrived at by evaporating the filtered liquid and ‘washings’ to dryness, and weighing the residuum.

3. A third 100 gr. is taken and mashed with about ¹⁄₂ pint of water at 160° Fahr., for 2 or 3 hours; the liquid is then drained off, the residue gently squeezed, and the strained liquid evaporated to dryness, as before, and weighed. This gives the percentage of saccharine matter, and should not be less than about 71 gr., taking the above average of malt as the standard of calculation.

Uses, &c. Malt is chiefly employed in the arts of brewing and distillation. Both roasted and crystallised malt are merely used to colour the worts produced from pale malt. 1 lb. of roasted malt, mashed with 79 lbs. of pale malt, imparts to the liquor the colour and flavour of ‘porter.’ The paler varieties of malt contain the largest quantity of saccharine matter. After the malt has been kiln-dried, the rootlets may be removed by means of a sieve. Before malt is mashed for beer it must be broken up, and the law requires that it be bruised or crushed by smooth metal rollers, and not ground by millstones. It has also been proposed to employ malt, instead of raw grain, for fattening domestic animals, and as food for their young and those in a sickly state. Infusion of malt (sweet wort, malt tea) is laxative, and has been recommended as an antiscorbutic and tonic. It has been given with great advantage in scurvy; but for this purpose good, well-hopped, mild beer is equally serviceable and more agreeable. See Brewing, Distillation, Fermentation, &c.

MALT LIQ′UORS. The qualities of ale, beer, and porter, as beverages, the detection of their adulteration, and the methods of preparing them, are described under their respective names and in the article upon ‘BREWING’; the present article will, therefore, be confined to a short notice of the cellar management, and the diseases of malt liquors generally.

Age. The appearance and flavour to which this term is applied can, of course, be only given to the liquor by properly storing it for a sufficient time. Fraudulent brewers and publicans, however, frequently add a little oil of vitriol (diluted with water) to new beer, by which it assumes the character of an inferior liquor of the class 1 or 2 years old. Copperas, alum, sliced onions, Seville oranges, and cucumbers, are also frequently employed by brewers for the same purpose.

Bottling. Clean, sweet, and dry bottles, and sound and good corks, should be had in readiness. The liquor to be bottled should be perfectly clear; and if it be not so, it must be submitted to the operation of ‘fining.’ When quite fine, and in good condition, the bung of the cask should be left out all night, and the next day the liquor should be put into bottles, which, after remaining 12 or 24 hours, covered with sheets of paper to keep out the flies and dust, must be securely corked down. Porter is generally wired over. The wire for this purpose should be ‘annealed,’ and not resilient. If the liquor is intended for exportation to a hot climate, the bottles should remain filled for 2 or 3 days, or more, before corking them. The stock of bottled liquor should be stored in a cool situation; and a small quantity, to meet present demands only, should be set on their sides in a warmer place to ripen. October beer should not be bottled before Midsummer, nor March beer till Christmas.

Cloudiness. Add a handful of hops boiled in a gallon of the beer, and in a fortnight fine it down.

Fining. See Clarification and Brewing.

Flatness. When the liquor is new, or has still much undecomposed sugar left in it, a sufficient remedy is to remove it into a warmer situation for a few days. When this is not the case, 2 or 3 pounds of moist sugar (foots) may be ‘rummaged’ into each hogshead. In this way a second fermentation is set up, and in a few days the liquor becomes brisk, and

Foxing or Bucking. The spontaneous souring of worts or beer during their fermentation or ripening, to which this name is applied, may generally be remedied by adding to the liquor some fresh hops (scalded), along with some black mustard seed (bruised). Some persons use a little made mustard, or a solution of alum or of catechu, and in a week or 10 days afterwards further add some treacle, or moist sugar.

Frosted beer is recovered by change of situation; by the addition of some hops boiled in a little sweet wort; or by adding a little moist sugar or treacle to induce a fresh fermentation.

Heading. This is added to thin and vapid beer to make it bear a frothy head. The most innocent, pleasant, and effective addition of this sort is a mixture of pure ammonio-citrate of iron and salt of tartar, about equal parts in the proportion of only a few grains to a quart.

Improving. This is the trade synonym of ‘ADULTERATION’ and ‘DOCTORING,’ Nevertheless there are cases in which ‘improvement’ may be made without affecting the wholesome character of the liquor. Of this kind is the addition of hops, spices, &c., during the maturation of beer that exhibits a tendency to deteriorate. For this purpose some persons cut a half quartern loaf into slices, and after toasting them very high, place them in a coarse linen bag along with ¹⁄₂ lb. of hops, and 2 oz. each of bruised ginger, cloves, and mustard seed, and suspend the bag by means of a string a few inches below the surface of the beer (a hogshead), which is then bunged close. The addition of a little ground capsicum in the same way is also a real improvement to beer, when judiciously made.

Mustiness. To each hogshead, racked into clean casks, add 1 lb. of new hops boiled in a gallon of the liquor, along with 7 lbs. of newly-burnt charcoal (coarsely bruised, and the fine dust sifted off), and a 4-lb. loaf of bread cut into thin slices and toasted rather black; ‘rouse up’ well every day for a week, then stir in of moist sugar 3 or 4 lbs., and bung down for a fortnight.

Recovering. This is said of unsaleable beer when rendered saleable, by giving it ‘head’ or removing its ‘tartness.’

Ripening. This term is applied to the regular maturation of beer. It is also used to express the means by which liquors already mature are rendered brisk, sparkling, or fit and agreeable for immediate use. In the language of the cellar, malt liquors are said to be ‘up’ when they are well charged with gaseous matter, and bear a frothy head. These qualities depend on the undecomposed sugar undergoing fermentation, which, when active, can only be of comparatively short duration, and should, therefore, be repressed rather than excited in beers not required for immediate consumption. When we desire to give ‘briskness’ to these liquors, whether in cask or bottle, it is only necessary to expose them for a few days to a slight elevation of temperature, by removing them, for instance, to a warmer apartment. This is the plan successfully adopted by bottlers. The addition of a small lump of white sugar to each bottle of ale or beer, or a teaspoonful of moist sugar to each bottle of porter, just before corking it, will render it fit for drinking in a few days in ordinary weather, and in 2 or 3 days in the heat of summer. A raisin or a lump of sugar candy is often added to each bottle with a like intention. The Parisians bottle their beer one day and sell it the next. For this purpose, in addition to the sugar as above, they add 2 or 3 drops of yeast. Such bottled liquor must, however, be drunk within a week, or else stored in a very cold place, as it will otherwise burst the bottles or blow out the corks.

Ropiness. A little infusion of catechu or of oak bark, and some fresh hops, may be added to the beer, which in a fortnight should be rummaged well, and the next day ‘fined’ down.

Sourness. Powdered chalk, carbonate of soda, salt of tartar, or pearlash, is commonly added by the publicans to the beer, until the acidity is nearly removed, when 4 or 5 lbs. of moist sugar or foots per hogshead are ‘rummaged’ in, together with sufficient water to disburse double the amount of the outlay and trouble. Such beer must be soon put on draught, as it is very apt to get flat by keeping. Oyster shells and egg shells are also frequently used by brewers for the same purpose. To remove the acidity of beer, on the small scale, a few grains of carbonate of soda per glass may be added just before drinking it.

Storing. The situation of the beer-cellar should be such as to maintain its contents at a permanently uniform temperature, ranging between 44° and 50° Fahr., a condition which can only be ensured by choosing for its locality an underground apartment, or one in the centre of the basement portion of a large building.

Vamping. Half fill casks with the old liquor, fill them up with some newly brewed, and bung close for 3 weeks or a month.

MALTIN. A nitrogenous ferment obtained from malt, which it is believed by Dubrunfaut to be the active principle, and is more energetic than diastase. The above chemist states it may be precipitated from extract of malt,

MALTING. The method of converting barley, wheat, oats, or any other description of grain into malt. There are four successive stages in the process of malting, viz., steeping, couching, flooring, and kiln-drying.

1. Steeping or moistening.—The grain is placed in a large wooden or stone cistern, and sufficient water run in to cover it. Here it remains for a period of from 40 to 60 hours, depending on the temperature of the weather, or until it becomes soft enough to be easily pierced with a needle, or crushed between the thumb and finger without yielding a milky juice. While in steep the grain swells, increasing nearly one fifth in bulk, and about 50 per cent. in weight. The water is then drained off, and the grain is ready for the next operation.

2. Couching or germinating.—From the cistern the swollen barley is thrown out into the couch frame to the depth of from 14 or 20 inches, where heat is generated and germination induced. Here it is allowed to remain for from 20 to 30 hours, according to the state of the weather, until the acrospire or pumule shoots forth. Were the grain to remain long in the couch, particularly in warm weather, it would be either unduly forced or turn sour. Whilst in couch it rises in temperature about 15 degrees, and gives off some of its extra moisture. This is called sweating, and as the rootlets now begin to shoot out, means must be taken to check the germination.

3. Flooring or regulating.—This consists in spreading the heated barley on the floor at different depths, according as it is required to increase or retard germination. During this stage of the operation the art of the maltster may be more properly said to commence, as now all his judgment is brought into requisition. The grain must be turned three or four times a day, and at each turning the layer is spread out more and more, until it is reduced to the depth of about three or four inches. The chief object to be attained by this operation is a regular germination of the grain.

4. Kiln-drying.—The sprouted barley is next spread in a thin layer on the malt kiln, and heat applied. The temperature to which the kiln is raised varies according to the purpose for which the malt is required, the difference between pale, amber, and brown malt depending solely on the degree of heat to which each has been subjected, and the manner in which the heat has been applied (see Malt). If the malt were not kiln-dried it would not keep, but would become mouldy. By the process of drying, the vitality of the seed is destroyed, and it may then be preserved without suffering further change.

Product.—Good barley yields about 80% by weight and 109% by measure, of dried and sifted malt. Of the loss by weight 12% must be referred to water existing in the raw grain.

MAN′′GANESE. Mn. Syn. Manganesium, L. A hard, brittle metal, discovered by Gahn in the black oxide of manganese of commerce.

Prep. Reduce manganous carbonate to fine powder, make it into a paste with oil, adding about 1-10th of its weight of calcined borax, place the mixture in a Hessian crucible lined with charcoal, lute on the cover, and expose it to the strongest heat of a smith’s forge for 2 hours; when cold, break the crucible and preserve the metallic button in naphtha.

Obs. The product is probably a carbide of manganese, just as steel is a carbide of iron. Deville has lately prepared pure manganese by reducing the pure oxide by means of an insufficient quantity of sugar charcoal in a crucible made of caustic lime.

Prop. As prepared by Deville, metallic manganese has a reddish lustre, like bismuth; it is very hard and brittle; when powdered, it decomposes water, even at the lowest temperature. Dilute sulphuric acid dissolves it with great energy, evolving hydrogen. Sp. gr. 7·13. In an oxidised state manganese is abundant in the mineral kingdom, and traces of it have been found in the ashes of plants and in mineral waters.

The salts of manganese may be easily prepared in a state of purity by dissolving the precipitated carbonate in the acids. Most of them are soluble, and several are crystallisable.

Tests. Manganous salts are distinguished as follows:—The hydrates of potassium and sodium give white precipitates insoluble in excess, and rapidly turning brown. The presence of ammonium salts interferes with these tests. Ammonia gives similar results.

Ferrocyanide of potassium gives a white precipitate. Sulphuretted hydrogen gives no precipitate in acid solutions, and precipitates neutral solutions only imperfectly; but in alkaline solutions it gives a bright, flesh-coloured, insoluble precipitate, which becomes dark brown on exposure to the air. Sulphide of ammonium, in neutral solutions, also yields a similar precipitate, which is very characteristic. A compound of manganese fused with borax in the outer flame of the blowpipe gives a bead, which appears of a violet-red colour whilst hot, and upon cooling acquires an amethystine tint; this colour is lost by fusion in the inner flame. Heated upon platinum foil with a little carbonate of sodium, in the outer flame, it yields a green mass whilst hot, which becomes bluish green when cold.

Manganous Ace′tate. Mn(C₂H₃O₂)₂. Syn. Acetate of protoxide of manganese; Manganii acetas, L. Prep. 1. By neutralising concentrated acetic acid with manganous carbonate,

Prop., &c. The crystals, when pure, are of a pale red colour; permanent in the air; soluble in alcohol, and 3¹⁄₂ parts of water, and possess an astringent and metallic taste.—Dose, 5 to 10 gr., as an alterative, hæmatinic, &c.

Manganous Car′bonate. MnCO₃. Syn. Carbonate of protoxide of manganese; Manganesii carbonas, L. Prep. Reduce the black oxide of manganese of commerce to fine powder, and after washing it in water acidulated with hydrochloric acid, dissolve it in strong hydrochloric acid, and evaporate the resulting solution to dryness; dissolve the residue in water, and add to the solution sufficient sodium carbonate to precipitate all the iron present; digest the mixed precipitate in the remainder of the liquid, filter, add ammonium sulphide until it begins to produce a flesh-coloured precipitate, then filter, and add sodium carbonate as long as a precipitate falls; lastly, well wash the newly-formed carbonate in water, and dry it by a gentle heat.

2. By directly precipitating a solution of the chloride with sodium carbonate, and washing and drying the powder as before.

Prop., &c. A pale buff or cream-coloured powder; insoluble in water; freely soluble in acids; exposed to a strong heat, it loses its carbonic acid, absorbs oxygen, and is converted into the red oxide. It is chiefly employed in the preparation of the other salts of manganese.

Manganous Chlo′′ride. MnCl₂. Syn. Protochloride of manganese, Muriate of m.; Manganesii chloridum, L. Prep. 1. By saturating hydrochloric acid with manganous carbonate; the solution is greatly concentrated by evaporation, when crystals may be obtained, or it is at once evaporated to dryness; in either case the product must be placed in warm, dry, stoppered bottles, and preserved from the air.

2. From the dark brown residual liquid of the process of obtaining chlorine from binoxide of manganese and hydrochloric acid; this liquid is evaporated to dryness, and then slowly heated to dull redness in an earthen vessel, with constant stirring, and kept at that temperature for a short time; the greyish-looking powder thus obtained is treated with water, and the solution separated from the ferric oxide and other insoluble matter by filtration; if any iron still remains, a little manganous carbonate is added, and the whole boiled for a few minutes; the filtered solution is then treated as before. This is the least expensive and most convenient source of this salt.

Prop., &c. Rose-coloured tabular crystals; inodorous; very soluble both in water and alcohol; very deliquescent; when gradually heated to fusion the whole of the water is expelled, and at a red heat it slowly suffers decomposition. Astringent, tonic, hæmatinic, and alterative.—Dose, 3 to 10 gr.; in scorbutic, syphilitic, and certain chronic cutaneous affections; anæmia, chlorosis, &c.

Manganous Hydrate. Mn(HO)₂. Syn. Hydrated protoxide of manganese. Prep. Formed by adding potassium hydrate to manganous sulphate, and filtering and drying the precipitate in vacuo. White powder rapidly absorbing oxygen and burning first green and then brown from formation of higher oxides.

Manganous I′odide. MnI₂. Syn. Manganesii iodidum, L. Prep. By dissolving the carbonate in hydriodic acid and evaporating the filtered liquid in vacuo or out of contact with air.—Dose, 1 to 3 gr.; in anæmia, chlorosis, &c., occurring in scrofulous subjects.

Manganous Oxide. MnO. Syn. Protoxide of Manganese. Prep. By passing a current of hydrogen over manganous carbonate heated to whiteness in a porcelain tube. Olive-green powder rapidly oxidising on exposure to air, and soluble in acids forming manganous salts.

There are four other oxides and two oxyhydrates that may be treated of here, but of which only the peroxide and the manganates and permanganates are of practical importance.

Manganous-manganic Oxide. Mn₃O₄, or MnO.Mn₂O₃. Syn. Red oxide of manganese, Protosesquioxide of manganese. Found native as “Hansmanite”. It is produced by igniting manganous carbonate, or manganic oxide, or manganic peroxide. Reddish-brown, coloured crystals or powder, and communicates an amethyst colour to glass when fused with it.

Manganous-manganic Peroxide. Mn₄O₇ or MnO₃.Mn₂O₃. Syn. Intermediate, oxide of manganese. Found native as “Varvicile,” as a black hard crystalline mass. Decomposed when heated into a lower oxide and oxygen.

Manganous Phosphate. MnH.PO₄ + 6Aq. Syn. Phosphate of protoxide of manganese; Manganesii phosphas, L. Prep. By precipitating a solution of manganous sulphate with a solution of sodium phosphate. It must be preserved from the air.—Dose, 3 to 12 gr.; in anæmia, rickets, &c.

Manganous Sul′phate. MnSO₄. Syn. Sulphate of protoxide of manganese; Manganesii sulphas, L. Prep. 1. By dissolving manganous carbonate in dilute sulphuric acid, and evaporating the filtered solution so that crystals may form, or at once gently evaporating it to dryness. Pure.

2. (Commercial.) By igniting manganic peroxide (pyrolusite) mixed with about 1-10th of its weight of powdered coal in an iron crucible or gas-retort, and digesting the residuum of the calcination in sulphuric acid, with the addition after a time of a little hydrochloric acid; the solution of manganous sulphate thus obtained, after defecation, is

Prop., &c. Pale rose-coloured crystals of the formulæ MnSO₄, 7Aq.; MnSO₄, 5Aq.; or MnSO₄, 4Aq.; according to the method of crystallising, furnishing a solution of a rich amethystine colour. With sulphate of potassa it forms a double salt (‘manganese alum’).—Dose. As an alterative and tonic, 5 to 10 gr.; as a cholagogue cathartic, 1 to 2 dr., dissolved in water, either alone or combined with infusion of senna. According to Ure, its action is prompt and soon over; 1 dr. of it occasions, after the lapse of an hour or so, one or more liquid bilious stools. In large doses it occasions vomiting, and in excessive doses it destroys life by its caustic action on the stomach. (Dr G. C. Mitscherlich.) It has been administered with manifest advantage in torpor of the liver, gout, jaundice, syphilis, and certain skin diseases; and, combined with iron, in anæmia, chlorosis, rickets, &c.

Manganous Tar′trate. MnC₄H₄O₆. Syn. Manganesii tartras, L. Prep. By saturating a solution of tartaric acid with most manganous carbonate. Alterative and tonic.—Dose, 4 to 12 gr.

Manganate of Barium. BaMnO₄. Green insoluble powder, obtained by fusing barium hydrate, potassium chlorate, and manganic peroxide together, and washing the product.

Manganate of Potassium. K₂MnO₄. Finely powdered manganic peroxide, potassium chlorate, and potassium hydrate, made into a thick paste with water, and heated to dull redness. The fused product is treated with a small quantity of water, and crystallised by evaporation in vacuo.

Dark green, almost black crystals, readily soluble in water, but decomposed by excess, or by acids into manganic peroxide, and potassium permanganate.

Manganate of Sodium. Na₂MnO₄. Prepared on the large scale by heating a mixture of manganic peroxide and sodium hydrate to redness in a current of air. Used in strong solution as a disinfectant under the name of “Condy’s green fluid.”

Manganic Acid. H₂MnO₄. This acid has not yet been obtained free, but some of its salts are extensively employed as disinfectants, as “green Condy’s fluid.” The chief compounds are the following:—

Manganic Hydrate. Mn₂(HO)₆. Syn. Hydrated sesquioxide of manganese. Found native as “manganite,” in reddish-brown crystals. Prep. By passing a current of air through recently precipitated and moist manganous hydrate. Soft dark brown powder converted into the oxide by heat.

Manganic Oxide. Mn₂O₃. Syn. Sesquioxide of manganese. Found native as “Braumite,” and readily formed by exposing manganous hydrate to the action of air, and drying, or by gently igniting the peroxide brown or black powder decomposed by heat.

Manganic Peroxide. MnO₂. Syn. Permanganic oxide, Binoxide of manganese, Peroxide of manganese, Black oxide of manganese, Oxide of manganese, Manganesii oxidum nigrum (B. P.), Manganesii binoxydum (Ph. L.), Manganese oxydum (Ph. E.).

It is the only oxide of manganese that is directly employed in the arts. It is a very plentiful mineral production, and is found in great abundance in some parts of the West of England. The manganese of the shop is prepared by washing, to remove the earthy matter, and grinding in mills. The blackest samples are esteemed the best. It is chiefly used to supply oxygen gas, and in the manufacture of glass and chlorine; in dyeing and to form the salts of manganese. It has been occasionally employed in medicine, chiefly externally in itch and porrigo, made into an ointment with lard. It has been highly recommended by Dr Erigeler in scrofula. Others have employed it as an alterative and tonic with variable success. When slowly introduced into the system during a lengthened period, it is said to produce paralysis of the motor nerves. (Dr Coupar.)—Dose, 3 to 12 gr., or more, thrice daily, made into pills.

Pur. Native binoxide of manganese (pyrolusite) is usually contaminated with variable proportions of argillaceous matter, calcium carbonate, ferric oxide, silica, and barium sulphate, all of which lower its value as a source of oxygen, and for the preparation of chlorine. The richness of this ore can, therefore, be only determined by an assay for its principal ingredient.

Assay. There are several methods adopted for this purpose, among which the following recommend themselves as being the most accurate and convenient.

1. A portion of the mineral being reduced to very fine powder, 50 gr. of it are put into the little apparatus employed for the analysis of carbonates described at page 406, together with about ¹⁄₂ fl. oz. of cold water, and 100 gr. of strong hydrochloric acid, the latter contained in the little tube (b); 50 gr. of crystallised oxalic acid are then added, the cork carrying the chloride of calcium tube fitted in, and the whole quickly and accurately weighed or counterpoised; the apparatus is next inclined so that the acid contained in the small tube may be mixed with the other contents of the flask, and the reaction of the ingredients is promoted by the application of a gentle heat; the disengaged chlorine resulting from the mutual decomposition of the hydrochloric acid

2. (Fresenius and Will.) The apparatus employed is the ‘alkalimeter’ figured at page 30. The operation is similar to that adopted for the assay of alkalies, and is a modification of the oxalic acid and sulphuric acid test for manganese, originally devised by M. Berthier. The standard weight of manganic peroxide recommended to be taken by Fresenius and Will is 2·91 grammes, along with 6·5 to 7 grammes of neutral potassium oxalate. The process, with quantities altered to adapt it for employment in the laboratories of these countries, is as follows:—Manganic peroxide (in very fine powder), 50 gr.; neutral potassium oxalate (in powder), 120 gr.; these are put into the flask A (see engr., p. 31), along with sufficient water to about 1-4th fill it; the flask A and B (the latter containing the sulphuric acid) are then corked air-tight, and thus connected in one apparatus, the whole is accurately weighed. The opening of the tube b being closed by a small lump of wax, a little sulphuric acid is sucked over from the flask B into the flask A; the disengagement of oxygen from the manganese immediately commences and this reacting upon the oxalic acid present, converts it into carbonic anhydride gas, which passing through the concentrated sulphuric acid in the flask B, which robs it of moisture, finally escapes from the apparatus through the tube d. As soon as the disengagement of carbonic acid ceases, the operator sucks over a fresh portion of sulphuric acid, and this is repeated at short intervals, until bubbles of gas are no longer disengaged. The little wax stopper is now removed, and suction is applied at h until all the carbonic acid in the apparatus is replaced by common air. When the whole has become cold it is again weighed. The loss of weight, doubled, indicates the amount of pure manganic peroxide, in the sample, as before.

3. (Otto.) 50 gr. of the sample reduced to very fine powder are mixed in a glass flask, with hydrochloric acid 1¹⁄₂ fl. oz., diluted with ¹⁄₂ oz. of cold water, and portions of ferrous sulphate, from a weighed sample, immediately added, at first in excess, but afterwards in smaller doses, until the liquid ceases to give a blue precipitate with red prussiate of potash, or to evolve the odour of chlorine; heat being employed towards the end of the process. The quantity of ferrous sulphate consumed is now ascertained by again weighing the sample. If the peroxide examined was pure, the loss of weight will be 317 gr.; but if otherwise, the percentage of the pure peroxide may be obtained by the rule of three. Thus: suppose only 298 gr. of the sulphate were consumed, then

317 : 100 :: 298 : 94,

and the richness of the sample would be 94%. The percentage value of the oxide for evolving chlorine may be obtained by multiplying the weight of the consumed ferrous sulphate by ·2588, which, in the above case, would give 76% of chlorine. For this purpose, as well as for chlorometry, the ferrous sulphate is best prepared by precipitating it from its aqueous solution with alcohol, and drying it out of contact with air until it loses its alcoholic odour.

Obs. Before applying the above processes it is absolutely necessary that we ascertain whether the peroxide examined contains any carbonates, as the presence of these would vitiate the results. This is readily determined by treating it with a little dilute nitric acid:—if effervescence ensues, one or more carbonates are present, and the sample, after being weighed, must be digested for some time in dilute nitric acid in excess, and then carefully collected on a filter, washed, and dried. It may then be assayed as before. The loss of weight indicates the quantity of carbonates present, with sufficient accuracy for technical purposes. The determination of this point is the more important, as these contaminations not merely lessen the richness of the mineral in pure manganic peroxide, but also cause a considerable waste of acid when it is employed in the manufacture of chlorine.

Permanganic Acid. HMnO₄. Obtained by distilling cautiously potassium permanganate and sulphuric acid. Dark violet-black liquid, green by reflected light, and rapidly absorbing water forming a violet solution. Oxidises organic matter with explosive violence.

Permanganate of Barium. Ba(MnO)₄₅. Black soluble prisms, formed by decomposing silver permanganate by means of barium chloride, and cautiously evaporating.

Permanganate of Potassium. KMnO₄. Prep. Potassium chlorate, or nitrate, and potassium hydrate are made into a paste with water, and manganic peroxide added; the mass is dried and heated to redness. The residue is boiled with water, filtered through asbestos, and evaporated down and recrystallised.

Dark purple, red, almost black anhydrous long prisms, readily soluble in 16 pints of water. Decomposed in presence of acids by most organic matter.

Permanganate of Silver. AgMnO₄. Prep. Precipitate a strong solution of silver nitrate by means of a concentrated solution of potassium permanganate. Small black prisms, soluble in 100 parts of water, with a purple colour.

Permanganate of Sodium. NaMnO₄. Obtained as a dark purple liquid by passing a current of carbonic anhydride through sodium manganate. Condy’s red fluid is chiefly a sodium permanganate dissolved in water.

MANGE. An eruptive disease, corresponding to the itch in man, resulting from the burrowing into the skin of minute animalcules (mites or acari), and common to several domestic animals, more especially the dog and horse. Like the itch, it is contagious. The causes are confinement, dirt, and bad living. The treatment should consist in the immediate removal of the cause, the frequent use of soft soap and water, followed by frictions with sulphur ointment, solution of chloride of lime or sporokton, the administration of purgatives, and a change to a restorative diet. Dun states that in India a very efficient remedy for mange is employed by the native farriers, which consists of castor oil seeds well bruised, steeped for twelve hours in sour milk, and rubbed into the skin, previously thoroughly cleansed with soap and water. “The itchiness disappears almost immediately and the acari are speedily destroyed.” A dressing consisting of 1 oz. of chloride of zinc (Burnett’s disinfectant fluid) and 1 quart of water may also be applied with advantage.

MAN′′GEL WUR′ZEL. Syn. Mangold-wurzel, Hybrid beet, Root of scarcity. The Beta vulgaris, var. campestris, a variety of the common beet. The root abounds in sugar, and has been used in Germany as a substitute for bread in times of scarcity. In these countries it is chiefly cultivated as food for cattle. The young leaves are eaten as spinach. The percentage composition of mangold wurzel is as follows:—Flesh-formers (albumenoid bodies), 1·54; heat and fat-formers (sugar, &c.) 8·60; indigestible fibre, 1·12; ash, 0·96; 87·78.