Cooley's Cyclopaedia of Practical Receipts Volume Ii Part 177

It also is interesting to notice how _some_ minds seem almost to create THEMSELVES, springing up under every disadvantage, and working their "solitary, but irresistible way," through a thousand obstacles. Nature seems, &c.

IRVING.

_Explanation of the marks_:

1. When a letter or word is to be in _italics_.

2. When a letter is turned upside down.

3. The subst.i.tution of a comma for another point or letter.

4. The insertion of a hyphen; also marked (-).

5. When letters should be close together.

6. When a letter or word is to be omitted.

7. When a word is to be changed to roman.

8, 9. Two methods of marking a transposition: when there are _several_ words to be transposed, and they are much intermixed, it is a common plan to number them, and to put the usual mark in the margin.

10. Subst.i.tution of a capital for a small letter.

11. When a word is to be changed from small letters to capitals.

12. The transposition of letters in a word.

13. The subst.i.tution of one word for another.

14. When a word or letter is to be inserted.

15. When a paragraph occurs improperly.

16. The insertion of a semicolon.

17. When a s.p.a.ce or quadrat stands up, and is seen along with the type.

18. When letters of a wrong fount are used.

19. When words crossed off are to remain.

20. The mark for a paragraph, when its commencement has been neglected.

Sometimes the sign [, or --, or the word '_break_,' is used instead of the syllables '_New Par_,'

21. For the insertion of a s.p.a.ce when omitted or insufficient.

22. To change capitals to small letters.

23. To change small letters to small capitals.

24. When lines or words are not straight.

25, 26. The insertion of inverted commas. The apostrophe is similarly marked.

27. The insertion of a period when omitted, or in place of another point or letter.

28. Subst.i.tution of one letter for another.

29. The method of marking an omission or insertion when too long for the side margin.

=PROPYLA'MINE.= _Syn._ TRITYLAMINE.

C_{3}H_{9}N, or C_{3}H_{7} } H } N.

H }

This compound or subst.i.tuted ammonia, in which one of the three atoms of hydrogen is displaced by the radicle propyl or trityl (C_{3}H_{7}), is isomorphous with trimethylamine, which has been often mistaken for it.

Proposed as a remedy for acute and chronic rheumatism.

Hence it is that the commercial substance known under the name of 'propylamine,' which has been proposed and employed as a remedy for rheumatism, has been shown to be not propylamine, but its isomer, trimethylamine, or a mixture of this latter, in varying proportions, with ammonia.

Mendius gives the following process for the preparation of propylamine:--36 grams of cyanide of ethyl, 500 grams of common alcohol, 200 grams of water, and 50 grams of 20 per cent. hydrochloric acid, are allowed to act on excess of granulated zinc, and then distilled.

The distillate is put back once, and 400 grams of hydrochloric acid are added.

The product is distilled to get rid of the alcohol, then excess of alkali added to the residue, and the distillation continued, whereupon propylamine and water come over. Mendius says 36 grams of the cyanide of ethyl yield 9 grams of pure propylamine. The propylamine is dried by distillation from solid potash.

Propylamine is a bright, colourless, highly refracting, very mobile liquid, possessing a peculiar, strongly ammoniacal odour. It mixes with water, heat being generated by the mixture. It boils at 50 C., and has a sp. gr. of 7134 at 21 C.

Propylamine combines with acids, and forms crystallised salts. The chloride is a very deliquescent salt. The sulphate occurs in crystals, and is also deliquescent. See TRIMETHYLAMINE.

=PROPYL'IC ALCOHOL.= C_{3}H_{7}O. _Syn._ HYDRATED OXIDE OF PROPYL, TRITYL ALCOHOL. A liquid boiling at 2048 Fahr., obtained by repeatedly rectifying the first products of the distillation of the fusel oil of marc brandy. It stands to ethylic alcohol (ordinary alcohol) in the same relation in which the latter stands to methylic alcohol (pyroxylic spirit).

=PRO'TEIN.= The name given by Mulder to a substance which he regarded as the original matter from which animal alb.u.men, casein, and fibrin, were derived; but which is now considered as a product of the decomposition of those important principles by moderately strong caustic alkali.

_Prep._ (Liebig.) Alb.u.men, casein, or fibrin is dissolved in moderately strong pota.s.sa, the solution heated for some time to 120 Fahr., and acetic acid added; a gelatinous precipitate subsides, which, after being washed and dried, is protein.

_Obs._ The names binoxide and teroxide of protein have been given by Mulder to products of the long-continued action of boiling water upon fibrin in contact with the air.

=PRO'TIDE.= A soluble, straw-yellow substance, formed, along with other products, by the action of strong solution of pota.s.sa on alb.u.men, fibrin, or casein. See ERYTHROPROTIDE.

=PROTO-.= See NOMENCLATURE.

=PROVI"SIONS (Preservation of).= See PUTREFACTION.

=PRUNES.= [Fr.] The fruit of cultivated varieties of _Prunus domestica_ (Linn.). The dried fruit (FRENCH PRUNES or PLUMS; PRUNUM--B. P., Ph. L., PRUNA--Ph. E. & D.) is cooling and gently laxative, and, as such, is useful in habitual costiveness and fevers.

=Prunes, Pulp of.= _Syn._ PREPARED PRUNES; PULPA PRUNORUM, PRUNUM PRaePARATUM (Ph. L.), L. _Prep._ The imported dried fruit is boiled gently for four hours with water, q. s. to cover them, and then pressed, first through a fine cane sieve, and afterwards through a fine hair sieve; the pulp is, lastly, evaporated by the heat of a water bath to the consistence of a confection. A better plan is to use as little water as possible, by which the necessity of subsequent evaporation is avoided. Used in the preparation of confection of senna.