Cooley's Cyclopaedia of Practical Receipts Volume I Part 46

=AN'ION= (-y'un--Br., We.; a-ni'-un--Smart). Literally, 'upward going,' in _electro-chemistry_, a substance which is evolved from the surface where the electrical current is supposed to enter the electrolyte; an electro-negative body, or one which pa.s.ses to the positive pole, or anode, in electrolysis, as opposed to a CATION. See ANODE, IONS, &c.

=AN'ISATED.= _Syn._ ANISA'TUS, L.; ANISe, Fr. In _pharmacy_, the art of the liqueuriste, confectioner, &c., applied to articles or preparations impregnated or flavoured with aniseed.

=AN'ISE= (-is). _Syn._ ANI'SUM, PIMPINEL'LA A. (Linn.), A. OFFICINA'LE, L.; ANIS, Fr.; ANIS, GEMEINER ANIS, Ger. An annual plant of the nat. ord.

Umbelliferae (DC.). _Hab._, Egypt, Scio, and the Levant; but largely cultivated in Malta, Spain, Germany, and various other parts of Asia and Europe. "A considerable quant.i.ty is cultivated at Mitcham, in Surrey, chiefly for the use of the rectifiers of British spirits." (Stephenson.) Fruit, aniseed. (See _below_.)

=AN'ISEED.= _Syn._ AN'ISE, AN'ISE-SEED; SEM'INA ANI'SI, FRUC'TUS A., L.; ANIS, A. VRAI, GRAINES D'ANIS, s.e.m.e.nCE D'ANIS, Fr.; ANIS, ANISAMEN, Ger.; ANIS, Sp.; ANICE, It. The aromatic fruit or seed of the _pimpinella anisum_ just noticed.

_Prop., Uses, &c._ Its aromatic properties depend on the presence of volatile oil. The seed and oil, and a spirit and a water prepared from them, are officinal in the pharmacopias. Both the seed and its preparations are reputed stimulant, stomachic, carminative, pectoral, diuretic, and emmenagogue. They are commonly used to relieve flatulence and colicky pains, and to prevent the griping effects of certain cathartics; and they have long been popular remedies for coughs, colds, and other breath ailments. They are esteemed especially useful in warming the stomach and expelling wind, particularly during infancy and childhood; the distilled or flavoured water being usually employed. Nurses also take the latter to promote the secretion of milk, to which it at length imparts its peculiar odour and flavour. In _veterinary practice_ the powdered seed is used as a carminative, pectoral, and corroborant. The essential oil is said to be poisonous to pigeons. (Vogel; Hillefield.) Aniseed is princ.i.p.ally used to flavour liqueurs, sweetmeats, and confectionery.--_Dose_ (of the powder), 10 gr. to 1 or 2 dr.; for a horse, 1/2 to 1 oz.; cattle, 3/4 to 2 oz.

_Pur., &c._ Powdered aniseed is nearly always adulterated, the adulterant being generally linseed meal. Sometimes, as for the horse, the latter is entirely subst.i.tuted for it, a few drops of oil of aniseed being added to give it smell. The adulteration is not readily detected by the uninitiated, owing to the strong odour of aniseed; but readily by the microscope. The fruit of _myrrhis odorata_ (sweet cicily), and of _illicium anisatum_ (star-anise), also possess the odour and flavour of common aniseed; indeed, most of the essential oil now sold as 'oil of aniseed' is star-anise oil. See LIQUEURS, OILS, SPIRITS, WATERS, &c.

=Anise, Star'.= The fruit or seed of _illi"cium anisa'tum_ (Linn.), an evergreen tree growing in j.a.pan and China. The odour and properties of both the seed and oil greatly resemble those of common anise. They are both employed by the liqueuriste. See ANISEED (_above_), &c.

=ANISETTE'= (an-iz-et'). [Fr.] Aniseed cordial. See LIQUEURS.

=ANISOCHILUS CARNOSUM.= Nat. order l.a.b.i.aTae. An Indian plant. It is stimulant, diaph.o.r.etic, and expectorant; is used in quinsy, and by the native doctors of Travancore in catarrhal affections. Dr Bidie, an Indian pract.i.tioner, characterises it as a mild stimulating expectorant, and as such particularly useful in the coughs of childhood. Its properties depend upon a volatile oil.

=ANISOMELES MALABARICA.= An Indian plant. Nat. order l.a.b.i.atae. Few plants are held in higher esteem, or more frequently employed in native practice in Southern India, than this. An infusion made of the leaves is very generally used in affections of the stomach and bowels, catarrhal complaints, and intermittent fevers.

Dr Wright says that in addition to its internal use in the case of fevers, patients are made to inhale the vapour of a hot infusion, so as to induce copious diaph.o.r.esis. An infusion of the leaves is reported to be powerfully diaph.o.r.etic, and to have been found very useful in the low continuous fevers of the natives. An oil obtained by distillation from the leaves is likewise stated to be an effectual external application in rheumatism.

=ANI'SUM.= Aniseed.

=ANNEAL'ING.= _Syn._ NEALING--; LE RECUIT, Fr.; DAS ANLa.s.sEN, Ger. The art of tempering by heat: appropriately, the process by which gla.s.s, porcelain, &c., are rendered less frangible, and metals which have become brittle by fusion, or long-continued hammering, again rendered tough and malleable.

Gla.s.s vessels, and other articles of gla.s.s, are annealed by being placed in an oven or apartment near the furnaces at which they are formed, called the 'leer,' where they are allowed to cool very slowly, the process being prolonged in proportion to their bulk.

Steel, iron, and other metals are annealed by heating them and allowing them to cool slowly on the hearth of the furnace, or in any other suitable place, unexposed to the cold. Steel is also annealed by being made red-hot, and in that state is placed in a heap of dry saw-dust till cold, when it will be found quite soft.

Cast-iron is rendered tough and malleable, without 'puddling,' by embedding it in ground charcoal or haemat.i.te, and thus protected, keeping it exposed at a high temperature for several hours, after which the whole is allowed to cool very slowly.

Prince Rupert's drop may be mentioned as an example of unannealed gla.s.s, and common cast-iron of unannealed metals, to which heads the reader is referred.

=ANNOT'TA.= _Syn._ ANOT'TO, ANNAT'TO, ANNAT'TA; ARNAT'TO, ARNOT'TO, &C.; ORLEA'NA, TER'RA O.*, &c., L.; ROUCOL, ROCOU, ROUCOU, Fr.; ORLEANS, Ger. A colouring matter forming the outer pellicle of the seeds of the _bix'a orella'na_ (Linn.), an exogenous evergreen tree, common in Cayenne and some other parts of tropical America, and now extensively cultivated in both the E. and W. Indies. It is usually obtained by macerating the crushed seeds or seed-pods in water for several weeks, ultimately allowing the pulp to subside, which is then boiled in coppers to a stiff paste, and dried in the shade. Sometimes a little oil is added in making it up into cakes or lumps. A better method is that proposed by Leblond, in which the crushed seeds are simply exhausted by washing them in water (--?

alkalised), from which the colouring matter is then precipitated by means of vinegar or lemon-juice; the precipitate being subsequently collected, and either boiled up in the ordinary manner, or drained in bags and dried, as is practised with indigo. Annotta so prepared is said to be four times as valuable as made by the old process.

_Prop._ Good annotta is of a brilliant red colour; brighter in the middle than on the outside; feels soft and smooth to the touch; has a good consistence, and a strongly characteristic but not a putrid smell. It is scarcely soluble in water; freely soluble in alcohol, ether, oils, and fats, to each of which it imparts a beautiful orange colour, and in alkaline solutions which darken it; acids precipitate it of an orange red hue; strong sulphuric acid turns it blue. Its most important property is the affinity of its colouring matter for the fibres of silk, wool, and cotton.

_Pur._ Annotta is very frequently adulterated; indeed, nearly always so.

To what extent the sophistication of annotta is carried may be judged from the statement of Mr Blyth, who says that on examination of thirty-four samples of various kinds, as imported and obtained from English makers and as purchased from dealers, he found only two that were genuine. As annotta is often used to give colour to different articles of diet, it is important that it should be as pure as possible; otherwise injurious effects detrimental to health may be caused by partaking of any food to which it is added. Now, amongst the list of adulterants given below are three, at least, unmistakeable poisons, viz. red lead, orange chrome, and sulphate of copper. It is but right to state of the first of these substances (red lead) that Mr Blyth says it is extremely doubtful whether it is now employed to the extent it formerly was. He also ascribes its presence in annotta to the impure Venetian red which is used, the employment of this colour being a necessity because of the large quant.i.ties of flour and lime which are mixed with the annotta, which thereby becomes so reduced in colour that it is essential to have recourse to salt, alkalies, and the red earths to restore it to its original standard. The adulterants are generally meal, flour, or farina, and often chalk or gypsum, with some pearlash and oil, or even soap, to give it an unctuous character; turmeric, Venetian red, red ochre, orange chrome, or even red lead, to give it 'colour,' and common salt, and sometimes even sulphate of copper, to prevent decomposition--the last two being poisonous. Sometimes a little carbonate of ammonia is also added to it to improve the colour. When quite pure it contains about 28% of resinous colouring matter, and 20% of colouring extractive matter (Dr John), and should leave only a small quant.i.ty of insoluble residuum after digestion in alcohol, whilst the ash resulting from its incineration should not exceed 1-1/2 to 2%. The quant.i.ty, colour, &c., of the ash will give an easy clue to the inorganic adulterants, if any are present, which may be then followed up by a chemical examination. The presence of red lead may be detected by heating it on a piece of charcoal in the reducing flame of the blowpipe, by which a small bead of metallic lead will be obtained. If it contains chalk, ochre, gypsum, &c., the undissolved residuum of the washed ash gives the amount of the adulteration (nearly).

_Microscopical Examination of Annotta._--When annotta is subjected to a microscopical examination the outer red portion will be found to present an almost h.o.m.ogeneous appearance, whilst the surface of the seed proper will be seen to consist of narrow or elongated cells or fibres disposed in a vertical direction, while the inner white portion will be seen to be made up of cells filled with starch corpuscles, well defined, of medium size, and resembling in the elongated and stellate hilum the starch granules of the pea and bean.

When the annotta is manufactured, and an unadulterated sample is examined, but little structure is met with. Portions of the outer cells may be seen; and in those samples which in the course of their preparation have not been subjected to the action of boiling water, a few starch granules may be observed.

Since annotta, when manufactured, presents so few evidences of structure, we are easily able, with the microscope at our command, to detect the presence of most foreign vegetable substances. These consist of turmeric powder, wheat, rye and barley starch, and sago flours. The salt and alkali present in the fraudulent annotta generally greatly alter the appearance of the turmeric. Most of the colouring matter of the cells is discharged, so that the starch corpuscles contained within them become visible. Loose starch granules of turmeric may also be frequently seen, and in a much enlarged condition, owing to the action of the alkali upon them.

The following process for conducting the a.s.say of annotta is given by Mr Blyth:--

"In order to estimate the commercial value and detect adulteration in a sample, the quickest and best way is the following: Weigh accurately a gramme in a small platinum dish; dry in the water-bath for a couple of hours, then weigh; the loss is the water. Finely powder, and digest it for some hours in alcohol; then boil, filter and treat with successive portions of alcohol until all the colouring-matter is dissolved; filter, evaporate the filtrate down and weigh; the result is the resin. The insoluble portion will in a good commercial specimen consist of woody matter, extractive, gluten, &c. For the ash weigh another gramme in a platinum dish; dry for a short time over the water-bath; then powder and burn until it ceases to lose weight. It is prudent to fuse a little on charcoal with carbonate of soda before the blow-pipe before burning it in a platinum vessel, as there may be lead in the annotta. The ash should then be submitted to the various reagents in order to detect lime, alumina, &c. A correct determination of ash and resin is all that is required to definitely p.r.o.nounce upon the purity or impurity of the samples."

The following is the a.n.a.lysis of a fair commercial sample:--

The sample was in the form of a paste, colour deep red, odour peculiar, but not disagreeable.

Water 242 Resinous colouring matter 288 Ash 225 Starch and extractive matter 245 ---- 1000

The following is an a.n.a.lysis of an adulterated specimen. The sample was in a hard cake of a brown colour, with the maker's name stamped upon it, and marked "patent;" texture hard and leathery, odour disagreeable:

Water 134 Resin 110 Ash, consisting of iron, chalk, salt, alumina, silica 483 Extractive matter 273 ---- 1000

Thus, in the one the resin was 28%, the ash 22; in the other the resin was only 11%, the ash no less than 48%.

_Uses, &c._ To colour varnishes and lacquers; as a pigment for painting velvet and transparencies; as a colouring matter for cheese (1 _oz._ to 1 _cwt._ of curd), for which purpose it is not injurious, if pure; and as a dye-stuff for cotton, silk, and wool, particularly the second, to which it imparts a beautiful orange-yellow hue, the shade of which may be varied from 'aurora' to deep orange by using different proportions of pearlash with the water it is dissolved in, and by applying different mordants before putting it into the dye-bath, or different rinsing liquids afterwards. The hues thus imparted are, however, all more or less fugitive.

=Annotta Cake.= _Syn._ FLAG ANNOTTA; ORLEA'NA IN FO'LIIS, L. From Cayenne; bright yellow, firm and soft to the touch; in square cakes, weighing 2 or 3 _lbs._ each.

=Annotta Egg.= _Syn._ LUMP ANNOTTA; ORLEA'NA IN O'VULIS, L. Generally inferior.

=Annotta, Eng'lish.= _Syn._ TRADE A., REDUCED' A.; ORLEA'NA REDUC'TA, L. A fraudulent mess commonly prepared from egg or flag annotta, gum tragacanth, flour, or farina, chalk, soap, train-oil, Venetian red, or bole, common salt, water, mixed by heat in a copper pan, and formed into rolls. Sold for genuine annotta, from which it is readily distinguished by its inferior quality and its partial solubility in alcohol.

=Annotta, Liq'uid.= See SOLUTION OF ANNOTTA (_below_).

=Annotta, Pu"rified.= See ORELLINE.

=Annotta Roll.= _Syn._ Orlea'na in rot'ulis, O. IN BAC'ULIS, L. From the Brazils; hard, dry, brown outside, yellow within. When pure, this is the variety most esteemed, and the one preferred for colouring cheese.

=Annotta, Solu'tion of.= _Syn._ ESSENCE OF ANNOTTA, EXTRACT OF A., ANNOTTA-DYE, &c.; SOLU'TIO ORLEA'Nae, EXTRAC'TUM O., &c., L. A strong aqueous solution of equal parts of annotta and pearlash, the whole being heated or boiled together until the ingredients are dissolved. Sold in bottles. See ANNOTTA (_above_), NANKEEN DYE, &c.

=ANNUALS.= Plants which bear flowers and fruit in the same year when raised from seed.

=AN'O-.= [Gr.] In _composition_, upwards, &c.; as in anocathar'tic (emetic).

=AN'ODE.= Literally, 'upward way,' in _electro-chemistry_, the 'way in,'

or that by which the electric current is supposed to enter substances through which it pa.s.ses, as opposed to the CATHODE, or that by which it goes out; the positive pole of a voltaic battery.

=AN'ODYNE= (-dine). _Syn._ ANO'DYNUS (-dinus-), L.; ANODIN, Fr.; SCHMERZSTILLEND, Ger. That allays pain; soothing; atalgic.

=Anodynes.= _Syn._ ANO'DYNA (sing., ano'dy??num), L.; Anodins, REMeDES A., Fr. In _medicine_ and _pharmacy_, substances and agents which allay pain.

Some (as the PAREGORICS) act by actually a.s.suaging pain; others (HYPNOTICS) by inducing sleep; whilst a third cla.s.s (NARCOTICS) give ease by stupefying the senses, or by lessening the susceptibility to pain.

Among the princ.i.p.al anodynes are opium, morphia, henbane, camphor ether, chloroform, chloral hydrate, and other medicines of the like kind; to which must be added spirituous liquors, wines, and the stronger varieties of malt liquor. "The frequent use of anodynes begets the necessity of their continuance." (W. Cooley.)

=Anodyne, In'fantile= (-ile). _Syn._ ANO'DYNUM INFAN'TILE (-til-e), L.

_Prep._ Take of syrup of poppies, 1 _oz._; aniseed-water, 3 _oz._; French brandy, 3/4 _oz._ (or rectified spirit, 1/2 _oz._); calcined magnesia, 1/4 _oz._; mix. An excellent anodyne and antacid for infants.--_Dose._ A small teaspoonful as required.

=ANODYN= (Muller, Berlin.) Chiefly for rheumatic pains, toothache, &c. Oil of rosemary, 30 drops; oil of thyme, 10 drops; camphor, 5 grms.; spirit of ammonia, 12 grms.; spirit, 60 grms. (Hager.)

=ANODYN'IA= (-din'-y'a). Freedom from pain; anaesthesia.