Cooley's Cyclopaedia of Practical Receipts Volume Ii Part 179

5. (MILK PUNCH; VERDER.) Steep the yellow rinds of 18 lemons and 6 oranges, for 2 days, in rum or brandy, 2 quarts; then add 3 quarts more of either spirit; hot water, 3 quarts; lemon juice, 1 quart; loaf sugar, 4 lbs.; 2 nutmegs, grated; and boiling milk, 2 quarts; mix well, and in 2 hours strain the liquor through a jelly-bag.

6. (NORFOLK PUNCH.) Take of French brandy, 20 quarts; yellow peels of 18 oranges and 30 lemons; infuse for 12 hours; add, of cold water, 30 quarts; lump sugar, 20 lbs.; and the juice of the oranges and lemons; mix well, strain through a hair sieve, add of new milk 2 quarts, and in 6 weeks bottle in. Keeps well.

7. (ORANGE PUNCH.) As No. 1, using oranges, and adding some orange wine, if at hand. A little curacoa, noyau, or mareschino improves it.

8. (RASPBERRY PUNCH.) As the last, but using raspberry juice, or raspberry vinegar, for the oranges or lemons.

9. (REGENT'S PUNCH.) From strong hot green tea, lemon juice, and capillaire, of each 1-1/2 pint; rum, brandy, arrack, and curacoa, of each 1 pint; champagne, 1 bottle; mix and slice a pineapple into it.

10. (TEA PUNCH.) From strong hot tea, 1 quart; arrack, 1/2 bottle; white sugar, 6 oz.; juice of 8 lemons; and the yellow rinds of 4 lemons; mixed together.

11. (WINE PUNCH.) From white sugar, 1 lb.; yellow peel of 3 lemons; juice of 9 lemons; arrack, 1 pint; port or sherry (hot), 1 gall.; cinnamon, 1/4 oz.; nutmeg, 1 dr.; mix.

12. (YANKEE PUNCH.) Macerate sliced pineapple, 3 oz.; vanilla, 6 gr.; and ambergris (rubbed with a little sugar), 1 gr., in the strongest pale brandy, 1 pint, for a few hours, with frequent agitation; then strain with expression; add, of lemon juice, 1 pint; lemon syrup, and either claret or port wine, of each 1 bottle; with sugar, 1/2 lb., dissolved in boiling water, 1-1/2 pint. See SHRUB.

=PURG'ATIVES.= _Syn._ DEJECTORIA, PURGANTIA, PURGATIVA, L. These have been divided into five orders or cla.s.ses, according to their particular actions. The following are the princ.i.p.al of each cla.s.s:--

1. (LAXATIVES, LENITIVES, or MILD CATHARTICS.) Manna, ca.s.sia pulp, tamarinds, prunes, honey, phosphate of soda; castor, almond, and olive oils; ripe fruit.

2. (SALINE or COOLING LAXATIVES.) Epsom salt, Glauber's salt, phosphate of soda (tasteless salt), seidlitz powders, &c.

3. (ACTIVE CATHARTICS, occasionally acrid, frequently tonic and stomachic.) Rhubarb, senna, aloes, &c.

4. (DRASTIC or VIOLENT CATHARTICS.) Jalap, scammony, gamboge, croton oil, colocynth, elaterium, &c.

5. (MERCURIAL PURGATIVES.) Calomel, blue-pill, quicksilver with chalk, &c.

In prescribing purgatives regard should be had to the particular portion of the alimentary ca.n.a.l on which we desire more immediately to act, as well as to the manner in which the medicine effects its purpose. Thus, Epsom salt, sulphate of pota.s.sa, and rhubarb, act chiefly on the duodenum; aloes on the r.e.c.t.u.m; blue-pill, calomel, and jalap on the larger intestines generally; and tartrate and bitartrate of pota.s.sa, and sulphur on the whole length of the intestinal ca.n.a.l. Again, others are stimulant, as aloes, croton oil, jalap, scammony, &c.; others are refrigerant, as most of the saline aperients; magnesia and its carbonate are both aperient and antacid; whilst another cla.s.s, including rhubarb, damask roses, &c., are astringent. Further, some produce only serous or watery dejections, without greatly increasing the peristaltic action of the bowels; whilst a few occasion a copious discharge of the faeces in an apparently natural form. See DRAUGHT, MIXTURE, PILLS, PRESCRIBING, &c.

=PURL.= _Prep._ To ale or beer, 1/2 pint, gently warmed, add of bitters, 1 wine-gla.s.sful, or q. s. Some add a little spirit. A favourite beverage with hard drinkers early in the morning.

=PUR'PLE.= A rich compound colour, produced by the admixture of pure blue and pure red. This colour has always been the distinguishing badge of royalty and distinction. The celebrated Tyrian purple was produced from a sh.e.l.l-fish called murex.

=Purple An'iline.= _Syn._ PERKIN'S PURPLE, MAUVE. This valuable dye-stuff is prepared under W. H. Perkin's patent, by mixing solutions of sulphate of aniline and bichromate of pota.s.sa in equivalent proportions, and, after some hours, washing the black precipitate with water, drying it, digesting it repeatedly in coal-tar naphtha, and, finally, dissolving it in boiling alcohol. It may be further purified by evaporating the alcoholic solution to dryness, dissolving the residue in a large quant.i.ty of boiling water, reprecipitating by caustic soda, washing with water, dissolving in alcohol, filtering, and evaporating to dryness. Thus purified, mauve forms a brittle substance, having a bronze-coloured surface. It imparts a deep purple colour to cold water, though dissolving sparingly in that liquid; it is more soluble in hot water, and very soluble in alcohol. See PURPLE DYE (_below_), and TAR COLOURS.

=Purple of Ca.s.sius.= _Syn._ PURPLE PRECIPITATE OF Ca.s.sIUS, GOLD PURPLE, GOLD PREPARED WITH TIN; AURUM STANNO PARATUM, PURPURA MINERALIS CASII, L.

_Prep._ 1. Crystallised protochloride of tin, 1 part; crystallised perchloride of tin, 2 parts; dissolve each separately, mix the solutions, and add of crystallised terchloride of gold (in solution), 1 part; carefully wash, and dry the precipitate. Very fine.

2. (Frick.) Dissolve pure grain tin in cold dilute aqua regia until the fluid becomes faintly opalescent, then take the metal out and weigh it; next, dilute the solution largely with water, and add, simultaneously, a dilute solution of gold and dilute sulphuric acid in such proportion that the tin in the one shall be to the gold in the other in the ratio of 10 to 36.

3. (P. Cod.) Terchloride of gold, 1 part, is dissolved in distilled water, 200 parts; another solution is made by dissolving in the cold, pure tin, 1 part, in a mixture of nitric acid, 1 part, and hydrochloric acid, 2 parts; this last solution is diluted with distilled water, 100 parts, and is then added to the solution of terchloride of gold until precipitation ceases to take place; the powder is, lastly, washed by decantation, and dried by a very gentle heat.

4. Silver, 150 parts; gold, 20 parts; pure grain tin, 35 parts; fuse them together under charcoal and borax, cool, laminate, and dissolve out the silver with nitric acid.

_Obs._ Purple of Ca.s.sius is generally supposed to be a combination of oxide of gold and sesquioxide of tin, in which the latter acts as an acid.

Heat resolves it into a mixture of metallic gold and binoxide of tin. It is used as a purple in porcelain painting, and to communicate a ruby-red colour to gla.s.s, when melted in open vessels.

=PURPLE DYE.= The purples now in vogue are the numerous shades of 'mauve'

and 'magenta' obtained by the 'aniline colours.' (See _above_, also RED.) For silk and woollen goods no mordant is required. The proper proportion of the clear alcoholic solution is mixed with water slightly warm, any sc.u.m that may form is cleared off, and the goods are entered and worked until the required shade is obtained; a small quant.i.ty of acetic or tartaric acid is recommended to be added in some cases. For dyeing on cotton with the aniline colours, the cloth or yarn is steeped in sumac or tannic acid, dyed in the colour, and then fixed by tin; or it may be steeped in sumac and mordanted with tin, and then dyed. Purples were formerly, and are still occasionally, produced by first dyeing a blue in the 'indigo vat,' and then dyeing a cochineal or lac scarlet upon the top.

See VIOLET DYE.

=PUR'PURATE OF AMMO"NIA.= See MUREXIDE.

=PURPU'RIC ACID.= See MUREXAN.

=PURPURIN.= C_{9}H_{6}O_{3}. _Syn._ MADDER PURPLE. The name given by Robiquet and Colin to a beautiful colouring principle obtained from madder.

_Prep._ Coa.r.s.ely powdered madder is allowed to ferment with water, after which it is boiled in a strong solution of alum; the decoction is next mixed with sulphuric acid, and the resulting red precipitate is purified by one or more crystallisations from alcohol.

_Prop., &c._ Crystalline red needles, insoluble in cold water, but soluble in hot water, and in alcohol, ether, and solutions of alum and the alkalies. It differs from alizarin or madder red in containing 2 atoms less of carbon.

=PUR'REE.= _Syn._ INDIAN YELLOW. A yellow substance, of doubtful origin, imported from China and India, and now extensively used in both oil and water-colour painting. According to the researches of Stenhouse and Erdmann it consists of purreic acid, a strongly tinctorial vegetable substance, united to magnesia.

=PURRE'IC ACID.= _Syn._ EUXANTHIC ACID. This substance is obtained from purree. It crystallises in nearly colourless needles, which are only sparingly soluble in cold water, and forms rich yellow-coloured compounds with the alkalies and earths. Heat converts it into a neutral, crystallisable substance, called purrenone.

=PUS.= The cream-like, white or yellowish liquid secreted by wounded surfaces, abscesses, sores, &c.

=PUTREFAC'TION.= _Syn._ PUTREFACTIO, L. The spontaneous decomposition of animal and nitrogenised vegetable substances, under the joint influence of warmth, air, and moisture. The solid and fluid matters are resolved into gaseous compounds and vapours, which escape, and into earthy matters, which remain. The most striking characteristic of this species of decomposition is the ammoniacal or fetid exhalations that constantly accompany it.

The nature of putrefaction, and the conditions essential to its occurrence, have been briefly alluded to under fermentation, to which we must refer the reader. It may here, however, be useful to reiterate that this change can only be prevented by the abstraction or exclusion of the conditions essential to its occurrence. This may be affected by--reduction of temperature,--exclusion of atmospheric air, or--the abstraction of moisture. The antiseptic processes in common use are effective in precisely the same degree as these preventive means are carried out.

Frozen meat may be preserved for an unlimited period, while the same substance will scarcely keep for more than a few days at the ordinary heat of summer. Animal substances will also remain uninjured for a long period if kept in vessels from which the air is entirely excluded, as in the process now so extensively adopted for the preservation of fresh meat for the use of our army and marine. The third condition is fulfilled when nitrogenised matter is preserved in alcohol, brine, or any similar fluid, and when it is dried. In either case water is abstracted from the surface, which then loses its propensity to putrefy, and forms an impervious layer, which excludes atmospheric oxygen from the interior and softer portion of the substance. Creasote, and most of the antiseptic salts, also act in this way.

Among special antiseptic processes are the following:

APPLICATION OF COLD. The accession of putrefaction is prevented, and its progress arrested, by a temperature below that at which water freezes. In the colder climates of the world, butchers' meat, poultry, and even vegetables, are preserved from one season to the other in the frozen state. In North America millions are thus supplied with animal food, which, we can state, from personal experience, is often superior in flavour, tenderness, and apparent freshness, to that from the recently killed animal. In temperate climates, and in cold ones during their short summer, ice-houses and ice-safes afford a temperature sufficiently low for keeping meat fresh and sweet for an indefinite period. Substances preserved in this manner should be allowed to gradually a.s.sume their natural condition before cooking them; and on no account should they be plunged into hot water, or put before the fire, whilst in the frozen state.

BUCANING. A rude kind of drying and smoking meat, cut into thin slices, practised by hunters in the prairies and forests.

DESICCATION or DRYING. In this way every article of food, both animal and vegetable, may be preserved without the application of salt or other foreign matter. The proper method is to expose the substances, cut into slices or small fragments, in the sun, or in a current of warm dry air, the temperature of which should be under 140 Fahr. Articles so treated, when immersed for a short time in cold water, to allow the alb.u.men and organic fibres to swell, and then boiled in the same water, are nearly as nutritious as fresh meat cooked in the same manner. If a higher degree of heat than 140 be employed for animal substances, they become hard and insipid. Owing to the practical difficulties in the way of applying the above process to fresh meats, it is usually employed in conjunction with either salting or smoking, and, frequently, with both of them.

EXCLUSION OF ATMOSPHERIC AIR. This is effected by the method of preserving in sugar, potting in oil, and, more particularly, by some of the patented methods noticed below. Fresh meat may be preserved for some months in that state, by keeping it in water perfectly deprived of air. In practice some iron filings and sulphur may be placed at the bottom of the vessel, over which must be set the meat; over the whole is gently poured recently boiled water, and the vessel is at once closed, so as to exclude the external air.

IMMERSION IN ANTISEPTIC LIQUIDS. One of the commonest and most effective liquids employed for this purpose is alcohol of 60 to 70%, to which a little camphor, ammonia, sal ammoniac, or common salt, is occasionally added. A cheaper and equally efficient plan is to employ a weak spirit holding a little creasote in solution. A weak solution of sulphurous acid may be subst.i.tuted for alcohol. Weak solutions of alum, or carbolic acid, with or without the addition of a few grains of corrosive sublimate, or of a.r.s.enious acid, are also highly antiseptic. These are chiefly employed for anatomical specimens, &c. A solution containing only 1/600th part of nitrate of silver is likewise very effective; but, from this salt being poisonous, it cannot be employed for preserving articles of food.

Butchers' meat is occasionally pickled in vinegar. By immersing it for 1 hour in water holding 1/400th part of creasote in solution, it may be preserved unchanged for some time even during summer.

INJECTION OF ANTISEPTIC LIQUIDS into the veins or arteries of the recently killed animal. It is found that the sooner this is done after the slaughter of the animal the more effective it becomes, as the absorbent power of the vessels rapidly decrease by age. See GANNAL'S PROCESS (_below_).

JERKING is a method of preserving flesh sometimes adopted in hot climates.

It consists in cutting the lean parts of the meat into thin slices, and exposing these to the sunshine until quite dry and brittle, when they are bruised in a mortar, and pressed into pots.

PICKLING IN VINEGAR. In this method the substances, rendered as dry as possible by exposure to the air, are placed in gla.s.s or stoneware jars (not salt-glazed), or wooden vessels, when strong vinegar, either cold or boiling hot, is poured over them, and the vessel at once closely corked or otherwise covered up, and preserved in a cool situation. Meat is occasionally thus treated; vegetables frequently so. See PICKLE.

POTTING IN OIL. In this case salad or olive oil is subst.i.tuted for vinegar (see _above_), and is always used cold.

SALTING acts chiefly by abstracting water from the alb.u.minous portions of the meat, by which its disposition to change is lessened.

SMOKING. This process, which, as well as the last, is referred to further on, acts both by the abstraction of moisture and the antiseptic properties of certain substances (creasote, &c.) contained in wood smoke. Fresh meat and fish are occasionally smoked; but, in general, substances intended to be thus treated are first salted.