Cooley's Cyclopaedia of Practical Receipts Volume I Part 128

=CARYOPH'YLLIN.= C_{10}H_{16}O. _Syn._ CLOVE CAMPHOR, CLOVE RESIN. A crystalline substance, isomeric with ordinary camphor, which deposits from oil of cloves in needles.

=CARYOPH'YLLUS.= See CLOVE.

=CASCARIL'LA.= _Syn._ CASCARILLae CORTEX (B. P.), L. The bark of _Croton eleutheria_ or the seaside balsam, a tree growing in the Bahamas and Jamaica. It is an aromatic bitter, stomachic, and tonic--_Dose_, 10 gr. to 30 gr., in the form of powder, infusion, or tincture; in diarrha, dysentery, dyspepsia, low fevers, intermittents, &c.

=CASCARIL'LINE.= _Syn._ CASCARIL'LINA. _Prep._ (Duval.) Cascarilla is exhausted with cold water by percolation, precipitated with acetate of lead, and the filtrate treated with sulphuretted hydrogen; the filtered liquid, after agitation with animal charcoal and filtration, is gently evaporated to dryness. The powder is redissolved in boiling alcohol and crystallised by very slow or by spontaneous evaporation. It has a bitter taste and acid reaction; its aqueous solution is unaffected by the ferric salts and tincture of galls.--_Dose_, 1 to 3 gr.; in dyspepsia, &c.

=CASE-HARD'ENING.= _Syn._ STEEL SUR'FACING. The operation of giving a surface of steel to iron goods. Tools, fire-irons, fenders, keys, &c., are usually case-hardened.

_Process._ 1. The goods (finished in every respect but polishing) are put into an iron box, and covered with animal or vegetable charcoal, and "cemented" at a red heat for a period varying with the size and description of the articles operated on: these, when taken out, are hardened by plunging into water, or oil, if they are of a delicate nature.

2. (Moxon.) Cow's horn or hoof is baked or thoroughly dried and pulverised; to this is added an equal quant.i.ty of bay salt, and the whole is made into a paste with stale chamber-lye, or white wine vinegar; the iron is covered with this mixture, and bedded in it, in loam, or inclosed in an iron box. In this form it is laid on the hearth of the forge to dry and harden, then it is put into the fire, and blown till the lump has a blood-red heat (no higher). It is hardened as before.

3. Coat the goods with a paste made of a concentrated solution of prussiate of potash and loam; then expose them to a strong red heat, and when it has fallen to a dull red, plunge the whole into cold water.

4. The goods, previously polished and finished, are heated to a bright-red, and rubbed or sprinkled over with prussiate of potash. As soon as the prussiate appears to be decomposed and dissipated the articles are plunged into cold water.

_Obs._ The process of case-hardening has been well conducted when the surface of the metal proves sufficiently hard to resist a file. The last two plans are a great improvement upon the common method. By the topical application of prussiate of potash (ferrocyanide of pota.s.sium) any part of a piece of iron may be case-hardened without interfering with the rest.

=Case-hardening Powders.= _Syn._ CASE-HARDENING COMPOSITIONS. 1. Prussiate of potash, dried and powdered.

2. Prussiate of potash, 3 parts; sal-ammoniac, 1 part; mix.

3. Sal-ammoniac and bone-dust, of each 2 parts; prussiate of potash, 1 part. (See _above_.)

=CA'SEIN.= _Syn._ CA'SEUM, CA'SEIN, LACTALBU'MEN, ALb.u.mEN OF MILK. The nitrogenous principle of milk. Cheese made from skimmed milk and well pressed is nearly pure casein. (Liebig.)

_Prep._ 1. The curd obtained by adding dilute sulphuric acid to milk is well washed and dissolved in carbonate of soda. It is allowed to stand for 24 hours, to let the oil rise to the surface, and when this is properly skimmed off, the casein is precipitated by an acid. The process is repeated a second time, and the coagulum digested with alcohol and ether, and dried. With all these precautions the casein still contains some saline matter which cannot be removed.

2. Milk is coagulated by hydrochloric acid, and the curd then well washed with dilute acid, and finally with pure water. The curd so prepared is dissolved by digestion at 110 Fahr., with a large quant.i.ty of water; the solution, after filtration, is coagulated with carbonate of ammonia; the coagulum is washed with water, ether, and alcohol, and finally dried.

_Prop., &c._ Coagulated casein is readily dissolved by the alkalies and alkaline carbonates. The most remarkable property of casein is its coagulation by certain animal membranes, as in the process of cheese-making with rennet. See LACTARIN.

=CASKS.= The care and management of casks is an important affair in a large establishment. It is found that they last longest when stored either in a dry situation, or in one uniformly very moist. Continual variations from the one to the other speedily rot them. As soon as casks are emptied they should be bunged down quite air-tight, with as much care as if they were full, by which means they will be preserved both sweet and sound.

Should any of the hoops become loose they should be immediately driven up tight, which will at once prevent the liability of their being lost or misplaced, as well as the casks fouling or becoming musty from the admission of air. For this purpose those out of use should be occasionally hauled over and examined.

Numerous plans are adopted for CLEANING and PURIFYING CASKS, among which are the following:--

1. Wash them well out with oil of vitriol, diluted with an equal weight of water.

2. Wash them first with a little chloride of lime and warm water, and then with water soured with oil of vitriol.

3. Match them with sulphur, or with sulphur mixed with a little saltpetre.

4. Unhead them and whitewash them with fresh milk of lime, made pretty strong. This plan is commonly followed for brewers' vats.

5. Remove the heads, and char the insides of the staves by the aid of a fire of shavings kindled within them.

6. A simpler, safer, and more effectual method of charring them than the last is to wash the dry casks out with strong oil of vitriol (sp. gr.

1854). This not only purifies the surfaces of the staves, but penetrates into all the cracks, some of which might escape the action of the fire.

7. Steam has lately been applied to the insides of casks with great advantage. High-pressure steam is driven in at the bung-hole, at the same time that the cask is violently agitated (a heavy chain having been previously put into it), until all the dirt and bad smell is removed.

8. A lye of pearlash or soda, mixed with milk of lime, as well as strong hot brine, and other similar liquors, have been adopted by some persons, and are highly spoken of.

9. The coopers boil the staves for gin casks in a strong lye of alum before placing them together, to prevent their colouring the spirit, but washing with oil of vitriol is a better plan.

10. Some persons fill musty casks with water and add 3 or 4 lbs. of coa.r.s.ely powdered fresh burnt charcoal, and agitate well for a few days.

11. Wash with bisulphite of lime.

_Obs._ In all the above processes the greatest care must be taken to scald or soak and well rinse out the casks after the treatment described. See BREWING UTENSILS, SPOROKTON, MATCHES, &c.

=CAS'SAREEP.= The expressed juice of the sweet ca.s.sava, concentrated by heat and flavoured with aromatics. It is used in the West Indies as a condiment. (See _below_.)

=CAS'SAVA.= A poisonous shrub cultivated in the West Indies and in many parts of South America for the sake of the starchy matter contained in its roots. It belongs to the natural order Euphorbiaceae, and is known to botanists under the names _Manihot utilissima_ (Pohl), _Janipha manihot_ (Humboldt), and _Jatropha manihot_ (Linn.), the former being that now generally adopted. The name "bitter ca.s.sava" is commonly given to it in the West Indies, to distinguish it from another species of the same genus, _Manihot aipi_ (Pohl), which, from having no poisonous properties, is named the "sweet ca.s.sava." The roots of both species yield the starch, but those of the poisonous plant are the richer.

The roots, after being well washed and sc.r.a.ped, are rasped or grated, and the pulp thus formed is subjected to strong pressure, to expel the poisonous juice which it contains. The compressed pulp is next thoroughly dried over the fire, being constantly stirred the whole time, by which any remaining portion of the noxious juice is either volatilised or decomposed. It now forms Ca.s.sAVA MEAL. When it is further prepared by grinding, it forms FINE Ca.s.sAVA MEAL or Ca.s.sAVA FLOUR. When the compressed pulp is baked on a hot plate, it forms Ca.s.sAVA BREAD or Ca.s.sAVA CAKES, the flavour of which greatly resembles that of Scotch oat-cakes. See TAPIOCA.

=CAS'SIA.= In _botany_, a genus of the natural order Leguminosae, including several important medicinal plants. The "purging ca.s.sia," _Ca.s.sia fistula_ (Linn.), produces pods containing a soft, blackish pulp. (See _below_, also SENNA.)

=Ca.s.sia Pulp.= _Syn._ Ca.s.sIA PRaePARA'TA, Ca.s.sIae PULPA (B. P.), L. _Prep._ The ca.s.sia (pods or fruit), broken lengthwise, are macerated in sufficient distilled water to cover them for six hours, constantly stirring; and the purified pulp strained through a hair sieve, and evaporated to the consistence of a confection in a water bath.--_Dose._ As a mild laxative, 1 to 2 dr.; as a purgative, 3/4 oz. to 1-1/2 oz.

=CAS'SOLETTES= (Scented). See PASTILLES and PERFUMERY.

=CAS'TOR.= _Syn._ CASTO"REUM, L. (B. P.) "The follicles of the prepuce of the _Castor fiber_ or _beaver_, filled with a peculiar secretion." (Ph.

L.) "A peculiar secretion from the praeputial follicles." (Ph. E. and D.) It is often sophisticated; a fraud readily detected by the "absence of the membranous part.i.tion in the interior of the bags, as well as by the altered smell and taste." (Ure.) Russian castor, which is very rare, may be distinguished by a tincture of 1-16th part in alcohol, being of the colour of deep sherry, while that with American castor is of the colour of London porter. (Pereira.)--_Dose_, 1 to 2 dr. or more, in powder or made into pills; in nervous and spasmodic affections, especially in hysteria, epilepsy, and other like diseases of females.

=CASTOR CAKE.= The crushed and closely-pressed seeds of the _Ricinus communis_, after the expression of the oil, are said to be sometimes employed as a cattle food, and have the following composition:--

Moisture 995 Organic matter 8107 Phosphate of lime and magnesia 449 Alkaline salts 180 Sand 269 ------ 10000

This cake, even when mixed with large quant.i.ties of linseed cake, &c., is intensely poisonous. A pupil of the Editor states, however, that in India castor cake, after exposure to the sun, is commonly and safely used as a food for cattle.

=CAS'TOR OIL.= See OILS.

=CAS'TORIN.= _Syn._ CASTORIN'A, CASTOREUM CAMPHOR. When castor is cut into small pieces and boiled in about 6 times its weight of alcohol, crystalline substance (_castorin_) is deposited by the filtered tincture in cooling. By re-solution in alcohol it may be obtained under the form of colourless, prismatic, acicular crystals.

_Obs._ Genuine Russian castor, although the most expensive, must be employed in the above process, as scarcely any castorin can be obtained from the American variety.

_Prop., &c._ Castorin has the odour of castor, and a coppery taste; it is inflammable, and is soluble both in ether and hot alcohol.

=CASTS.= In preparing casts and moulds with gelatin, wax, fusible metal, and similar substances, it is important to use them at the lowest temperature compatible with fluidity; as when only a few degrees hotter the water which adheres to the things from which the casts are taken is converted into vapour, and produces bubbles. Fusible metal may be allowed to cool in a teacup until just ready to set at the edges, and then poured into the moulds. In this way beautiful casts from moulds of wood, or of other similar substances, may be procured. When taking impressions from gems, seals, &c., the fused alloy should be placed on paper or pasteboard, and stirred about till it becomes pasty, from incipient cooling, at which moment the gem, die, or seal should be suddenly stamped on it, and a very sharp impression will then be obtained.

=CATALEP'SY.= _Syn._ TRANCE; CATALEP'SIS, CATALEP'SIA, L. A disease in which the organs of sense and motion cease to exercise their functions, and the heart and lungs feebly perform their offices, and in a scarcely perceptible manner. The paroxysm generally comes on without previous warning, and its duration varies from a few minutes to several days, and if medical reports are to be credited, sometimes for a much longer period.

Dr Cullen seriously affirms that this disease is always counterfeited.

_Treat._ Ammoniacal stimulants applied to the nostrils, and spirituous liquors injected into the stomach, with general friction of the body, and free access to pure air are the best remedies. Electricity and galvanism should also be had recourse to when the necessary apparatus is at hand.