Cooley's Cyclopaedia of Practical Receipts Volume I Part 211

=ERYTH'RIC ACID.= _Prep._ The lichen _Roccella tinctoria_ (Canary or herb-archil) is boiled with milk of lime, and the filtered solution precipitated with hydrochloric acid; the dried precipitate is dissolved in warm alcohol, and filtered; as the solution cools, crystals of erythric acid are deposited.

_Prep., &c._ Feebly acid; colourless; inodorous; scarcely soluble in water; soluble in alcohol and ether; chloride of lime turns its solutions of a blood-red colour.

=ERYTH'RINE=, AMARYTHRINE, ERYTHRILINE, PSEUDO-ERYTHRINE, and TELERYTHRINE. Substances obtained by Kane and Heeren from _Roccella tinctoria_, _Parmelia roccella_, _Leconara Tartarea_, &c. They are of little practical importance.

=ESCHAROT'ICS.= _Syn._ ESCHAROTICA, L. Substances that destroy the texture of living organic bodies, with the production of an 'eschar' or 'scab.'

Escharotics have been divided into two cla.s.ses--_mechanical_ and _chemical_. Among the former are actual cauteries, as a heated iron, moxas, &c.; among the latter are all those substances commonly known as caustics. Some writers have subdivided chemical escharotics into ERODING ESCHAROTICS, as blue vitriol, red precipitate, burnt alum, &c.; and into CAUSTIC ESCHAROTICS, as lunar caustic, pure pota.s.sa, strong sulphuric acid, nitric acid, &c.; but these distinctions possess little practical value. "In cauterising with a heated iron, this should be at a white heat, as, at this temperature, it occasions less pain to the patient, from its causing an immediate death of the parts to which it is applied." "The surrounding surface should be protected by some non-conductor of heat, but not by wet paper or cloth, as the sudden extrication of steam will produce a blistered surface around the burn, and will much increase the pain." (Dr R. E. Griffith.) See CAUSTIC, SOLUTION, &c.

=ES'CULENTS.= Substances used for food. The more important esculents are noticed under their respective heads.

=ESCU'LIC ACID.= A peculiar acid found by M. Bussy in the bark of the horse-chestnut. It is but little known, and has not been applied to any use.

=ESERINE.= Powder of Calabar bean, 100 parts; tartaric acid, 1 part; pota.s.sium bicarbonate in powder, q. s.; alcohol (90) q. s.; rectified and washed ether q. s. Exhaust the bean mixed with tartaric acid by several digestions in alcohol at the heat of a water-bath, alcohol equal to about three times the weight of the powder being used for each maceration.

Distil the combined liquors and filter; heat the residue in a water-bath exposed to the air until it contains no more alcohol. After cooling suspend the extract in a small quant.i.ty of distilled water, and filter through paper to separate the insoluble resin.

Agitate the filtrate with rectified and washed ether, until the ether is no longer sensibly coloured; two or three treatments are usually sufficient. Treat the aqueous liquor which contains the eserine in the state of acid tartrate, with a slight excess of pota.s.sium bicarbonate, until the reaction is alkaline. Shake this liquor several times with ether, which removes the liberated eserine, and deposits it upon evaporation. The product is purified by fresh crystallisations from ether.

Pure eserine is colourless or slightly rose coloured; it crystallises in thin laminae having a rhomboid form. Most frequently it occurs in commerce under the form of yellowish spangles, or amorphous ma.s.ses more or less coloured by the action of the air.

It is slightly soluble in water, but dissolves freely in alcohol, ether, and chloroform. When a one per cent. solution of it is treated with potash or soda it rapidly acquires a characteristic rose colour. Heated in a flask with a water-bath in contact with excess of ammonia, it gives upon evaporation of the liquor in the open air, a magnificent blue colour, very soluble in the water. This solution treated with acids, produces a very fine dichroic liquor, violet and transparent by transmission, and carmine red and turbid by refraction. Eserine has the property of contracting energetically the pupil of the eye.

A kilogram of Calabar beans yields on the average one gram of eserine (from 'Formulae for new Medicaments, adopted by the Paris Pharmaceutical Society.') See CALABAR BEAN.

=Eserine, Neutral Hydrobromate of.= This body is prepared with colourless hydrobromic acid in the same manner as the sulphate. The solution evaporated to a syrupy consistence, crystallises in the course of a few days in fibrous ma.s.ses, rarely colourless and non-deliquescent.

The neutral hydrobromate of eserine is employed like the sulphate and in the same doses, although it contains a little less eserine. (From 'Formulae for New Medicaments,' adopted by the Paris Pharmaceutical Society.) See CALABAR BEAN.

=Eserine, Neutral Sulphate of.= This salt is obtained by saturating directly and exactly a known quant.i.ty of eserine with dilute sulphuric acid (1 in 10); or better still, by shaking a solution of the eserine with a t.i.trated solution of sulphuric acid so as not to exceed the point of saturation. The filtered solution of sulphate of eserine is evaporated rapidly to dryness by the aid of a gentle heat.

Sulphate of eserine can be crystallised in long prismatic needles, combined in radiating groups, but it is very difficult. It is preferable to preserve it in the amorphous state, and in well-stoppered bottles, as it is very deliquescent.

Sulphate of eserine is employed like eserine, internally under the form of granules containing up to one milligram. It is employed also for the eyes as a solution, containing two to five centigrams of the salt to ten grams of distilled water.

Solutions containing eserine, pure or combined, alter rapidly in contact with the air, becoming red; they should only be prepared in small quant.i.ties as required. (From 'Formulae for New Medicaments,' adopted by the Paris Pharmaceutical Society.) See CALABAR BEAN.

=ESPRIT.= [Fr.] SPIRIT. This term is commonly applied to alcoholic solutions of the essential oils, and to various odorous and aromatic essences sold by the perfumers and druggists as articles of the toilet.

See ESSENCE, SPIRIT, &c.

=ES'SENCE.= _Syn._ ESSENTIA, L. The active and characteristic portion of a substance, or that on which its most remarkable properties depend. The term has been very loosely applied to various preparations presumed to contain these essential principles or qualities, disenc.u.mbered of grosser matter. Modern systematic writers generally restrict its application to the volatile oils obtained from vegetable substances by distillation, or to a strong solution of them in alcohol. In pharmacy and perfumery, the word 'essence' is applied to concentrated preparations that differ vastly from each other. Thus, concentrated effusions, decoctions, liquors, solutions, and tinctures, are frequently called 'essences' by those who vend them; but the term 'fluid extracts' would be more appropriate, if those already mentioned are not deemed sufficiently showy and attractive.

We shall here confine ourselves to a brief notice of the princ.i.p.al compound essences, or those that undergo some preparation beyond being merely extracted from vegetables by distillation along with water. The latter will be considered under the article OIL.

The concentrated preparations of the pharmaceutist, termed 'essences,' are mostly prepared by digesting the active ingredient or ingredients in rectified spirit of wine, either with or without the addition of a certain portion of water; or they are extemporaneously formed by dissolving a portion of the essential oil of such substances in the spirit. In this way are made the essences of lavender, musk, ginger, &c. When it is desired only to obtain the aromatic and volatile portion of the ingredients, the latter are usually digested in the spirit for a few days, and then submitted to distillation, when the alcohol comes over loaded with aromatic essential oil, or other volatile matter. In this way are prepared most of the fragrant essences of the perfumer and druggist, when simple solution of the essential oils in alcohol is not resorted to. In many cases the active principles of the ingredients are partly volatile and partly fixed, or at least do not readily volatilise at the temperature at which alcohol distils over. This is the case, for instance, with the active portion of ergot and Jamaica ginger. In such cases digestion alone should be adopted. When the principles of organic substances, of which it is desired to obtain a concentrated solution, are resinous or oily, or little soluble in weak spirit (which is mostly the case), the strongest rectified spirit of wine should alone be employed. In the preparation of essences without distillation, the method by percolation or displacement is preferable to that of simple maceration and expression, when the nature of the ingredients and other circ.u.mstances render it applicable, as it is not only more economical, but a more concentrated solution may thereby be obtained. At the same time, however, the reader should remember, that this mode of operating requires much greater experience and skill to ensure success than the former method. This clumsiness of manipulation is the common cause of the failures which are so frequently met with in the preparation of these articles.

The ingredients for the preparation of essences must undergo the same operations of bruising, powdering, or slicing, as directed under 'TINCTURE,' previous to digestion in the spirit, or other menstruum; and the length of time they should be allowed to infuse, when this method alone is adopted, should not be less than ten days; but this time may be advantageously extended to a fortnight, or even longer. During the whole of this period frequent agitation should be employed, and when the ingredients are so bulky as to absorb the whole of the fluid, the vessel which contains them should be securely fastened by a bung or stopper covered with bladder, and inverted every alternate day. By this means every portion of the ingredients will be equally exposed to the action of the menstruum. In all such cases the method of displacement, or percolation, is preferable. For the essences used as perfumes and for flavouring, not only must the spirit be perfectly tasteless and scentless, but it must be also quite devoid of colour.

The following formulae embrace most of the essences met with in the shops.

Those not found among them may be readily prepared by applying the general directions given above, or by employing the formula given for the preparation of the essence of some similar substance, merely varying the characteristic ingredient. Thus, were it desired to form an essence of ambergris or of myrrh, and no formulae could be found for these preparations, the tyro would consider in what menstruum the active principles of these substances were most soluble. This, he would immediately see by reference to their properties, is rectified spirit of wine. He would next have to decide on the proper strength of his essence.

In this he must be guided, either by the strength of the like preparations of other makers, or by his own judgment of what would be useful, novel, or convenient. Suppose he decided that his essence should represent 1-10th of its weight of the solid ingredient. He would then take 2 oz. of ambergris or myrrh, and 20 oz. of rectified spirit, which he would digest together for 10 days or a fortnight in the manner described above. Had the required preparation been an essence of senna (for example), he would probably recollect, or might easily ascertain by reference, that the active properties of senna are soluble in both water and weak spirit. Then, to make an essence 4 times as strong as the tincture of the pharmacopia, 7 oz. of senna, and 1 pint of proof spirit, should be employed, with due digestion, as before.[280] The same applies to other preparations. See CONCENTRATION, DECOCTION, INFUSION, LIQUOR, SPIRIT, TINCTURE, &c.

[Footnote 280: See directions given under TINCTURE.]

=Essence of Ac'onite.= _Syn._ ESSENTIA ACONITI, L. _Prep._ From aconite (herb, dried, and powdered), 8 oz.; rectified spirit, 16 oz.; macerate for 4 days at a temperature of 68 Fahr., press, and strain; the marc or residuum is again macerated with (a little) spirit, and pressed as before, so that the weight of the mixed tinctures may amount to double that of the herb.--_Dose_, 3 to 6 drops. See TINCTURE.

=Essence of All'spice.= _Syn._ ESSENCE OF PIMENTO; ESSENTIA PIMENTae, L.

_Prep._ From essential oil of pimento or allspice, 1 fl. oz.; strongest rectified spirit of wine, 1 pint; agitate until perfectly united, and the next day decant the clear portion, if there is any sediment. Used to make pimento water, and by cooks and confectioners as a 'flavouring.'

=Essence of Al'monds.= _Syn._ ESSENCE OF BITTER ALMONDS, E. OF PEACH KERNELS, E. OF RATAFIA, E. OF NOYEAU, QUINTESSENCE OF N., ALMOND FLAVOUR; ESSENTIA AMYGDALae, E. A. AMARae, L. _Prep._ 1. From essential oil of almonds, as the last.

2. (Pereira.) Essential oil of almonds, 1 fl. oz.; rectified spirit, 7 fl.

oz.

_Uses, &c._ It is added to wine, cordials, perfumery, pastry, &c., to impart an agreeable nutty flavour or aroma. It is also employed to prepare cherry-laurel, peach-kernel, and bitter-almond water. A large quant.i.ty is consumed by the confectioners, and by wine merchants to 'improve' their sherries, and to give Cape wine a sherry flavour. It should be used in very small quant.i.ties, as it is very powerful, and, in quant.i.ty, poisonous. A few drops are sufficient for several pounds of pastry. The first formula is that used in trade. The second is sometimes used by the druggists, and is occasionally vended under the name of 'CONCENTRATED ESSENCE OF BITTER ALMONDS,' &c. The directions for purifying the almond oil from hydrocyanic acid before dissolving it in the spirit, given in more than one recent book of receipts, are absurd, as in this way the oil loses much of its characteristic odour and flavour, and by keeping gradually becomes nearly dest.i.tute of both. See ESSENTIAL OIL.

=Essence of Am'bergris.= _Syn._ ESSENTIA AMBRae GRISEae, E. A. SIMPLEX, TINCTURA A. CONCENTRATA, L. _Prep._ 1. Ambergris (cut very small), 5 dr.; rectified spirit, 1 pint; place them in a strong bottle or tin can, secure the mouth very firmly, and expose it to the heat of the sun, or in an equally warm situation, for 1 or 2 months, frequently shaking it during the time; lastly, decant, and filter through paper.

2. (Guibourt.) Ambergris, 1 dr.; rectified spirit, 3 oz.; digest 10 or 12 days.

3. (Redwood.) Ambergris, 2-1/2 dr.; rectified spirit, 1 pint; macerate for 14 days. Chiefly used as an element in other perfumes. The first is the formula employed by the London houses.

=Essence of Ambergris and Musk.= _Syn._ CONCENTRATED TINCTURE OF A. AND M.; E. AMBRae GRISEae (ODORATA), E. A. ET MOSCHI, E. REGIA, L.; ESSENCE ROYALE, Fr. _Prep._ 1. Ambergris (cut small), 3/4 oz.; 1 or 2 fresh-emptied musk-pods (or musk, 12 gr.); rectified spirit, 1 pint; proceed as in No. 1 (_above_).

2. Ambergris, 2-1/2 oz.; bladder musk, 1/2 oz.; spirit of ambrette (purple sweet sultan), 1 gal.; as last.

3. Ambergris, 2-1/2 oz.; bladder musk, 1 oz.; spirit of ambrette, 1 gal.; as before. The fragrance of the above, especially of the last two, is very powerful, and is much esteemed.

4. Ambergris, 1/2 oz.; musk and lump sugar, of each 1/4 oz.; triturate together in a wedgwood-ware mortar, adding oil of cloves, 20 drops; true balsam of Peru, 30 drops, and enough essence of jasmine or tuberose to convert it into a perfectly smooth paste; then put it into a strong bottle with rectified spirit, 1 quart; observing, before adding the whole of the last, to rinse the mortar out well with it, that nothing may be lost; lastly digest for 6 or 8 weeks, as directed in No. 1 (_above_).

5. Ambergris, 4 dr.; musk, 1-1/2 dr.; sand, 3 oz.; triturate, then add, of oil of cinnamon, 1 dr.; oil of rhodium, 1/2 dr.; essence of roses and eau fleurs d'orange, of each 1/4 pint; rectified spirit, 1-1/2 pint; digest as before (or not less than 14 days), and decant and filter. The last two are very fine, though inferior to Nos. 2 and 3.

6. To the last (No. 5), add civet, 1 dr.; salt of tartar, 3 dr.; and an additional pint of rectified spirit. Inferior to the above, but cheaper.

_Obs._ Essence of ambergris is used as a perfume, and is added in small quant.i.ties to sweet-scented spirits and wines, to improve their flavour and aroma. A very small quant.i.ty of any one of them added to lavender water, eau de Cologne, tooth-powder, hair-powder, wash-b.a.l.l.s, or a hogshead of claret, communicates a delicious fragrance. See AMBERGRIS and ESSENCE ROYALE (_below_).

=Essence d'Ambrette.= [Fr.] _Syn._ ESSENCE OF MUSK SEED, SPIRIT OF M. S.; ESPRIT D'AMBRETTE, Fr. _Prep._ 1. Musk seed (ground in a clean pepper-mill), 1-1/4 lb.; rectified spirit, 3 pints; digest for 3 or 4 weeks in a warm place, and filter.

2. Musk seed, 4 lbs.; rectified spirit, 1 gal.; digest 10 days, add water, 2 quarts, and distil over 1 gal. Very fine.

=Essence of Ammoni'ac.u.m.= _Syn._ CONCENTRATED TINCTURE OF AMMONIAc.u.m; ESSENTIA AMMONIACI, TINCTURA A. CONCENTRATA, L. _Prep._ 1. Ammoniac.u.m (in tears), 1 lb., is bruised in a very cold marble mortar with half its weight of coa.r.s.e and well-washed siliceous sand or powdered gla.s.s, and rectified spirit, 1/2 pint, gradually added; the trituration is continued until the whole is reduced to a smooth paste, and is then placed in a wide-mouthed bottle, and spirit of wine, 1-1/2 pint, further added; the whole is then digested together for a week with constant agitation, and after sufficient repose to settle, the supernatant transparent liquid is decanted into another bottle for use.

2. Gum ammoniac.u.m, 1 lb., is reduced to a cream with boiling water, 3/4 pint; as soon as the mixture has cooled a little, it is placed in a strong bottle, and rectified spirit of wine, 1-1/4 pint, is cautiously added; the mixture is then corked down close, and the whole macerated for a few days; the bottle is next placed in a moderately warm situation, that the sediment may subside, after which the clearer portion is poured off through flannel into another bottle.

_Obs._ This preparation is used as a subst.i.tute for the gum in substance, for extemporaneously preparing emulsion of ammoniac.u.m, mixture of a., &c.

It is represented to possess fully the same amount of medicinal virtue as an equal weight of the solid gum, on which account it has a considerable sale. The product of the first formula, when well managed, is a beautiful pale brownish-coloured, transparent tincture; that of the second is milky and less sightly. The preparation generally sold under the name of 'CONCENTRATED ESSENCE OF AMMONIAc.u.m' (ESSENTIA AMMONIACI CONCENTRATA, L.), and represented as twice as strong as the gum in substance, is generally prepared by the first formula given above for ESSENCE OF AMMONIAc.u.m. A stronger article may be prepared by a similar process, by using 1 lb. of ammoniac.u.m to a pint of the strongest rectified spirit. As, however, a clear liquid at this strength is somewhat difficult to produce, it is very seldom attempted by the druggists; they therefore generally content themselves with sending out the liquid at half the professed strength, leaving the label to confer the additional concentration. See AMMONIAc.u.m.

=Essence of Anchov'ies.= _Syn._ ESSENTIA CLUPEae, L. _Prep._ 1. Anchovies, 1 lb., are 'boned,' reduced to a pulp in a wedgwood-ware or marble mortar, and pa.s.sed through a clean hair or bra.s.s-wire sieve: meanwhile the bones and other portion that will not pa.s.s through the sieve are boiled with water, 1 pint, for 15 minutes, and strained; to the strained liquor, salt, and flour, of each, 2-1/2 oz., together with the pulped anchovies are added, and the whole simmered for 3 or 4 minutes, when the vessel is removed from the fire, and as soon as the mixture has cooled a little, strong pickling vinegar, 1/2 pint, is mixed in; it is then bottled, and the corks tied over with bladder, and either 'waxed' or 'capsuled.'

_Product_, 3 lbs. (nearly).

2. Anchovies, 7 lbs.; water, 9 pints; salt and flour, of each, 1 lb.

_Product_, 20 lbs.