Cooley's Cyclopaedia of Practical Receipts Volume I Part 277

=HERBS.= _Syn._ HERBae, L. The collection and drying of herbs for medicinal purposes and perfumery are noticed under VEGETABLE SUBSTANCES.

Amongst cooks, several aromatic herbs, either fresh or dried, are used for seasoning. "In many receipts is mentioned a bunch of sweet herbs, which consists, for some stews and soups, of a small bunch of parsley, two sprigs of thyme, and one bayleaf; if no parsley, then of four sprigs of winter savory, six of thyme, and one bayleaf." (Soyer.)

=HER'NIA.= See RUPTURE.

=HER'RING.= A well-known small sea-fish, belonging to the family of _Clupeidae_, a branch of the order _Malacopterygii_. As an article of food, herrings are of a vast importance to a large proportion of the population of Europe. When recently caught and dressed by broiling or boiling, they are wholesome and agreeable; but if fried, or long kept, they become strong and oily, and are then apt to offend the stomach. The preparation of salted and dried of smoked herrings (bloaters, red herrings) furnishes employment for thousands, both in these countries and Holland. Real Yarmouth bloaters and Dutch herrings are highly esteemed by many as a relish. Salted herrings are said to be diuretic. The pickle was formerly used in clysters, dropsies, &c. M. Soyer calls this fish "the poor man's friend," and tells us that, after being "cleaned and scaled, and the head removed," it should be "opened in the back, and the gut taken out." Also that "the way to ascertain if a herring is too salt is to take the fish in the left hand, and pull out a few of the fins from the back, and to taste them. You may thus find out the quality and flavour. This plan is adopted by the large dealers."

=HESPER'IDIN.= A peculiar substance obtained from the white portion of the rind of oranges, lemons, &c. It forms crystalline silky needles, is odourless, tasteless, fusible, soluble in alcohol and ether, less soluble in water. Hesperidin is a glucoside.

=HIC'COUGH= (hik'-up). _Syn._ HICCUP; SINGULTUS, L. A convulsive motion of the diaphragm and parts adjacent. The common causes are flatulency, indigestion, acidity, and worms. It may generally be removed by the exhibition of warm carminatives, cordials, cold water, weak spirits, camphor julep, or spirits of sal-volatile. A sudden fright or surprise will often produce the like effect. An instance is recorded of a delicate young lady that was troubled with hiccough for some months, and who was reduced to a state of extreme debility from the loss of sleep occasioned by it, that was cured by a fright, after medicines and topical applications had failed. A pinch of snuff, a gla.s.s of iced soda water, or an ice-cream, will also frequently remove this affection.

=HI'ERA-PI'CRA.= See POWDER OF ALOES AND CANELLA.

=HIP'POCRAS.= An aromatic medicated wine, formerly much used in England, and still employed on the Continent.

_Prep._ Lisbon and Canary wine, of each 12 pints; cinnamon, 2 oz.; white canella, 1/2 oz.; cloves, mace, nutmeg, ginger, and galangal, or cardamoms, of each 1 dr.; bruise the spices, and digest them in the wine for three or four days; strain, and add of lump sugar, 2-1/2 lbs.

=HIPPU'RIC ACID.= HC_{9}H_{8}NO_{3}. _Syn._ ACIDUM HIPPURIc.u.m, L. A compound discovered by Liebig in the urine of the horse, cow, and other graminivora, in which it exists as hippurate of pota.s.sium or sodium.

_Prep._ Concentrate fresh cow's urine by a gentle heat to about 1/10th its bulk, filter from deposit, mix the liquid with excess of hydrochloric acid, and set it aside to crystallise. It may be decoloured by redissolving it in boiling water, and treating it with animal charcoal, or with a little chloride of lime along with some hydrochloric acid, and re-crystallising it.

_Obs._ Hippuric acid, when pure, forms long, slender, milk-white, square prisms; it is soluble in 400 parts of cold water; it also dissolves in hot alcohol. When strongly heated, it yields benzoic acid, benzoate of ammonia, and benzonitrile, with a coaly residue. The urine of horses or cows, left to itself for some time, or evaporated at a boiling temperature, yields not a trace of hippuric acid, but only benzoic acid.

Nitric acid and hot oil of vitriol convert it into benzoic acid. Boiling hydrochloric acid converts it into benzoic acid and glycocoll. With the bases it forms salts, which are called hippurates. See BENZOIC ACID.

=HIPS.= _Syn._ HEPS; ROSA CANINA (Ph. L.). The fresh fruit of the dog rose (_Rosa canina_), or wild briar. Used to make a conserve.

=HOL'LANDS.= _Syn._ GENEVA, SCHIEDAM, HOLLANDS GIN, DUTCH G. _Prep._ 1.

The materials employed in the distilleries of Schiedam, in the preparation of this excellent spirit, are 2 parts of the best unmalted rye and 1 part of malted bigg, reduced to the state of coa.r.s.e meal by grinding. About a barrel (36 galls.) of water, at a temperature of from 162 to 168 Fahr., is put into the mash-tun for every 1-1/2 cwt. of meal, after which the malt is introduced and stirred, and, lastly, the rye is added. Powerful agitation is next given to the magma till it becomes quite uniform, when the mash-tun is covered over with canvas, and left in this state for two hours. Agitation is then again had recourse to, and the transparent 'spent wash' of a preceding mashing is added, followed by as much cold water as will reduce the temperature of the whole to about 85 Fahr. The gravity of the wort at this point varies from 33 to 38 lbs. A quant.i.ty of the best pressed Flanders yeast, equal to 1 lb. for every 100 galls. of the mashed materials, is next stirred in, and the whole is fermented in the mash-tun for about 3 days, or until the attenuation is from 7 to 4 lbs. (sp. gr.

1007 to 1004). During this time the yeast is occasionally skimmed off the fermenting wort. The wash, with the grains, is then transferred to the still, and converted into 'low wines.' To every 100 galls. of this liquor, 2 lbs. of juniper berries (3 to 5 years old), and about 1 lb. of salt, are added, and the whole is put into the low-wine still, and the fine spirit drawn off by a gentle heat, one receiver only being employed. The product per quarter varies from 18 to 21 galls. of spirit, 2 to 3 o. p.

2. (BEST HOLLANDS.) Hollands rectified to the strength of 24 Baume (sp.

gr. 9125, or about 6 o. p.).

3. (ENGLISH-MADE.)--_a._ From juniper berries (at least a year old, and crushed in the hands), 3 lbs.; rectified spirit, 1-1/2 gall. (or proof spirit, 2-1/2 galls.); digest, with agitation, for a week, and then express the liquor; after 24 hours' repose, decant the clear portion, add it to good corn spirit, at 2 or 3% overproof, 90 or 100 galls., and mix them well together.

_b._ From juniper berries, 2-1/2 lbs.; sweet fennel seed, 5 oz.; caraway seed, 3-1/2 oz.; proof spirit, 2 galls.; corn spirit, 90 or 100 galls.

_c._ As the last, with the addition of Strasburg turpentine or Canadian balsam, 1 lb.

_d._ To either of the last two or three add a very small quant.i.ty of ground cardamoms or horse-radish. Some compounders also add 4 or 5 cloves of garlic, or about 15 gr. of a.s.saftida, with 1 gr. of ambergris rubbed to a powder with a little white sand or lump sugar. Good plain gin may be advantageously employed in lieu of the corn spirit ordered above, when expense is no object.

_Obs._ The last four forms, which are only given as examples, produce a very pleasant spirit, if it is kept for some time to 'mellow.' Age is one of the princ.i.p.al causes of the 'creaminess' of foreign gin, which usually lies in bond for some time before being consumed. The product is, however, much superior if the ingredients are rectified along with 20 galls. of water, and about 14 lbs. of salt, by a gentle heat.

It will be seen from the above that the superior flavour of Hollands spirit depends more on the peculiar mode of its manufacture than on the quant.i.ty of juniper berries employed; 2 lbs. of them, when new, being barely equivalent to 1 oz. of the essential oil; and when old, to less than 1/2 oz., a quant.i.ty wholly insufficient to flavour 100 gallons of spirit. The Dutch distillers, most noted for this liquor, add a little pure Strasburg turpentine and a handful or two of hops to the spirit, along with the juniper berries, before rectification. The former substance has a pale yellowish-brown colour, and a very fragrant and agreeable smell, and tends materially to impart that fine aroma for which the best geneva is distinguished. At Rotterdam sweet fennel seed is commonly added as a flavouring; and at Weesoppe Strasburg turpentine and fennel seeds, or the essential oil of fennel, are frequently subst.i.tuted for a large portion of the juniper berries.

Schiedam Hollands is considered the best; the next quality is that of Rotterdam; after these comes that of Weesoppe.

Attempts have been made by Mr Robert Moore, and others to introduce into general consumption in this country a home-made liquor, resembling and prepared in the same manner as foreign geneva, "but the palates of our gin-drinkers were too corrupted to relish so pure a spirit."

=h.o.m.oP'ATHY.= _Syn._ h.o.m.oPATHIA, L. A medical hypothesis promulgated at the commencement of the present century by the late Dr Hahnemann, of Leipsic, according to which diseases may be cured by the administration of minute doses of medicines capable of producing in healthy persons affections similar to those it is intended to remove. The doctrine that "_similia similibus curantur_" had long previously been practically acted on, to a limited extent, in certain cases, in legitimate medicine (allopathy, heteropathy), although not verbally recognised as belonging to its system. The administration of infinitesimal doses is an absurdity which h.o.m.opathy, however, alone can claim. According to this method, the millionth of a grain is often an excessive dose; whilst billionths and decillionths, quant.i.ties so small as to be vastly beyond human perception, form the common doses. This reduces the whole practice of h.o.m.opathy to a system of doing nothing beyond regulating the diet and habits of the patient. "All judicious pract.i.tioners have long been agreed that there are many cases which are best treated in the manner just mentioned, and in which physic does more harm than good; in which, in short, a sensible physician endeavours to amuse the patient, whilst nature cures the disorder; so that the frequent success of h.o.m.opathic treatment may be explained, without admitting the principle upon which it is presumed to be founded." (Brande.)

=HON'EY.= _Syn._ MEL (B. P.), L. The sweet substance elaborated by the domestic bee from the juices of the nectaries of flowers, and deposited in the cells of wax forming the honeycomb.

_Var._ Pure honey consists of a syrup of uncrystallisable sugar and crystalline saccharine grains, resembling grape sugar.--'Virgin honey' is that which flows spontaneously from the comb.--'Ordinary honey,' that obtained by heat and pressure. The former is pale and fragrant; the latter darker, and possessing a less agreeable taste and smell.--'English honey'

is chiefly collected from furze and broom flowers, and is more waxy than that from the South of Europe;--'Narbonne honey,' chiefly from rosemary, and other l.a.b.i.ate flowers, very fine;--'Poisonous honey' is found near Trebizond, in Asia, its toxic effects being due to the bees having collected it from a poisonous plant, the _Azalea pontica_.

_Pur._ Honey is frequently adulterated with treacle, potato-sugar syrup, potato farina, starch, and wheat flour. The first may be detected by the colour and odour; the second in the way noticed under SUGAR; and the others by the honey not forming a nearly clear solution with cold water, and striking a blue colour with iodine. When it contains wheat flour, and is heated, it at first liquefies, but on cooling it becomes solid and tough. The absence of starchy matter or flour is easily proved by the following test:--Boiled with water for five minutes, and allowed to cool, it should not become blue with iodine water--indicating absence of flour.

_Uses, &c._ Honey is nutritive and laxative, but rather apt to gripe. It is employed in the preparation of OXYMELS and GARGLES, and also to cover the taste of nauseous medicines, which it does better than sugar.

Clarified honey is alone ordered to be used in medicine.

=Honey, Clarified.= _Syn._ REFINED HONEY, STRAINED H.; MEL DEPURATUM (Ph.

D.), MEL PRaePARATUM, L. The honey is simply melted by the heat of a water bath, and strained whilst hot through flannel (Ph. D.); or--it is melted as last, and the sc.u.m removed (Ph. U. S.); or--it is melted with 1-3rd its weight of water, skimmed, strained through flannel, and evaporated until it reaches the sp. gr. 1261. (P. Cod.) Honey is not to be employed without being desquamated. (Ph. L.)

_Obs._ Clarified honey is less agreeable than raw honey, and has lost the crystalline character of the latter; but it is less liable to ferment and gripe. The use of copper and iron vessels or implements should be avoided, as honey acquires a dark colour by contact with them. Berlin-ware, stone-ware, or well-silvered or tin copper pans, should alone be used. On the large scale, one or other of the following plans are adopted:--

1. The honey is mixed with an equal weight of water and allowed to boil up 5 or 6 times without skimming; it is then removed from the fire, and after being cooled, brought on several strong linen strainers, stretched horizontally, and covered with a layer of clean and well-washed sand, an inch in depth; the sand is rinsed with a little cold water, and the mixed liquor is finally evaporated to the thickness of syrup.

2. Dissolve the honey in water, as last, clarify with white of egg, and evaporate to a proper consistence.

3. Dissolve in water, add 1-1/2 lb. of animal charcoal to every 1/4 cwt.

of honey, gently simmer for 15 minutes, add a little chalk to saturate excess of acid, if required, strain or clarify, and evaporate.

4. Honey, 1 cwt.; water, 9 galls.; fresh burnt animal charcoal, 7 lbs.; simmer for 15 minutes, add a little chalk to saturate free acid (if required), strain or clarify, and evaporate as before.

=HONEYS.= (In _pharmacy_.) _Syn._ MELITA, L. These are minor preparations, now almost superseded by 'syrups' (SYRUPI). The _mellita_ of the Ph. L., including two 'oxymels,' are only four in number.

=Honey of Bo"rax.= _Syn._ MEL BORACIS (B. P. Ph., L. E. & D.), L. _Prep._ (B. P.) Finely powdered borax, 1; clarified honey, 7; mix. Astringent, detersive, and cooling. It is employed in aphthae of the mouth, excessive salivation, &c. A great improvement would be to dissolve 1 of borax in 1 of glycerin, and then add 6 of honey.

=Honey of Col'chic.u.m.= _Syn._ MEL COLCHICI, L. _Prep._ (Beasley.) Dried colchic.u.m 1 part; water (at 140), 16 parts; infuse for 12 hours, strain, let it settle, and boil the clear liquor with white honey, 12 parts, to the consistence of a syrup. See COLCHIc.u.m.

=Honey of Liq'uorice.= _Syn._ MEL GLYCYRRHIZATUM, L. _Prep._ (Ph. Hamb.) Honey and a strong infusion of liquorice boiled to a proper consistence.

Emollient, pectoral, and laxative.

=Honey of Male Fern.= _Syn._ MEL FILICIS, L. _Prep._ (Dunglison.) Ethereal extract of male fern, 30 gr.; honey of roses, 4 dr.; mix. In tapeworm.--_Dose._ One half at bedtime, followed by the remainder in the morning.

=Honey of Mercury.= _Syn._ MEL HYDRARGYRI, L. _Prep._ (Bell.) Mercury, 1 dr.; honey, 1 oz.; triturate till the globules disappear. Allard adds of oil of cloves, 1/2 dr. Properties similar to those of mercurial pill. It is chiefly used as an application to ulcers of the throat.

=Honey of Ro"ses.= _Syn._ MEL ROSae (Ph. L. and E.), L. _Prep._ 1. (Ph.

L.) Dried petals of the red rose (the leaves separated), 4 oz.; boiling water, 16 fl. oz.; macerate for 2 hours; lightly press them in the hand, and strain; then add 8 fl. oz. more of boiling water to the roses, macerate for a short time, and again gently express the liquor; to this add the other half; next add to the mixed liquors, honey, 5 lbs.; and evaporate in a water bath, so that, the infusion which was set aside being added, it may become of a proper consistence.

2. (Ph. E.) Dried rose petals, 4 oz.; boiling water, 2-1/2 pints; infuse for 6 hours, and gently squeeze out the liquor; after the impurities have subsided, decant the clear, add of honey, 5 lbs., and evaporate as before, to a proper consistence, removing the sc.u.m which forms. Used to make astringent gargles. It must not be boiled in a copper or iron vessel, as they will spoil the colour. The last form is that commonly adopted in trade.

=Honey of Squills.= _Syn._ MEL SCILLae, L. _Prep._ 1. Thick clarified honey, 3 lbs.; tincture of squills, 2 lbs.; mix.

2. (Soubeiran.) Dried squills, 1 oz.; boiling water, 3/4 pint; infuse 2 hours, strain, add of honey, 12 oz.; and evaporate to a proper consistence. Resembles OXYMEL OF SQUILLS (nearly).

=Honey of Verdigris.= EGYPTIAc.u.m.