Cooley's Cyclopaedia of Practical Receipts Volume Ii Part 197

=Salt, Bitter Pur'ging.= Epsom salt.

=Salt, Cathar'tic.= Of GLAUBER, sulphate of sodium; ENGLISH or BITTER S., sulphate of magnesium (Epsom salt).

=Salt, Common.= _Syn._ CULINARY SALT. Chloride of sodium.

=Salt, Diuret'ic.= Acetate of pota.s.sium.

=Salt, Ep'som.= Sulphate of magnesium.

=Salt, Feb'rifuge.= Chloride of pota.s.sium.

=Salt, Fu"sible.= Phosphate of ammonium.

=Salt, Glauber's.= Sulphate of sodium.

=Salt, Macqueer's.= Bina.r.s.eniate of pota.s.sium.

=Salt, Microcos'mic.= Phosphate of sodium and ammonium.

=Salt, Red.= Common salt wetted with an infusion of beet-root, or cochineal, or tincture of red sanders wood, then dried, and rubbed through a sieve. Used to impart a colour to gravies, &c. Infusion of saffron also gives a beautiful colour for this purpose. It has been proposed to colour Epsom salt in this way, to distinguish it from oxalic acid.

=Salt, Roch.e.l.le.= Tartrate of pota.s.sium and sodium.

=Salt, Sea.= Chloride of sodium.

=Salt, Sed'ative.= Boracic acid.

=Salt, Smelling.= See SALTS (_below_).

=Salt, Sore-throat.= Sal prunella.

=Salt, Taste'less.= Phosphate of sodium.

=Salt, Veg'etable.= Tartrate of pota.s.sium.

=Salt, Vol'atile.= Common carbonate of ammonium.

=Salt of Lem'ons.= _Syn._ SAL LIMONUM, L. Citric acid. That sold in the shops for the removal of ink spots from linen is binoxalate or quadroxalate of pota.s.sium, either alone or mixed with one half its weight of cream of tartar.

=Salt of Sor'rel.= Binoxalate or quadroxalate of pota.s.sium.

=Salt of Steel.= Sulphate of iron.

=Salt of Tar'tar.= Carbonate of pota.s.sium.

=Salt of Vit'riol.= Sulphate of zinc.

=Salt of Wormwood.= Carbonate of pota.s.sium.

=SALT'ING.= PICKLING. _Syn_. This is an easy method of preserving butcher's meat, fish, and, indeed, most animal substances. It is performed in two ways:--

1. (DRY SALTING.) This, as practised in Hampshire, Yorkshire, and in various large establishments elsewhere, consists in merely well rubbing ordinary culinary salt, mixed with a little saltpetre, into the meat, until every crevice is thoroughly penetrated, and, afterwards, sprinkling some over it, and placing it on a board or in a trough, in such a manner that the brine may drain off. On the small scale, in private families, a mixture of salt, 2 lbs., with saltpetre, 1-1/2 or 2 oz., either with or without about an oz. of good moist sugar, is commonly used for the purpose, and imparts a fine flavour to the meat. In both cases the pieces are turned every day, or every other day, until sufficiently cured, a little fresh salt being added as required. Sometimes the fresh meat is packed at once in casks, with the best coa.r.s.e-grained or bay salt. This method is that commonly adopted for sea stores.

2. (WET SALTING, or PICKLING IN BRINE.) When the meat is allowed to lie in the liquor that runs from it (see _above_), or is at once plunged into strong brine, it is said to be 'pickled,' or 'wet salted.' On the small scale, this is most conveniently performed by rubbing the fresh meat with salt, &c., as above, and, after it has lain a few hours, putting it into a pickle formed by dissolving about 4 lbs. of good salt and 2 oz. of saltpetre in 1 gall. of water, either with or without the addition of 1/2 to 1 lb. of moist sugar. This pickling liquor gets weaker by use, and should, therefore, be occasionally boiled down a little, and skimmed, at the same time adding some more of the dry ingredients. Three to ten days, depending on the size, is sufficiently long to keep meat in the brine.

When it is taken out it should be hung up to dry, after which it may be packed in barrels with coa.r.s.e-grained salt, or smoked, whichever may be desired. Saltpetre added to brine gives the meat a red colour, and brown sugar improves the flavour.

The sooner animal substances, more especially flesh, are salted after being killed, the better, as they then possess considerable absorbent power, which they gradually lose by age. See PUTREFACTION, SCURVY, SMOKING, &c.

=SALTPE'TRE.= Nitrate of pota.s.sium.

=SALTS for producing Fact.i.tious Mineral Waters.= AERATED, OR CARBONATE WATERS. These require the aid of the powerful machine employed by soda-water manufacturers, to charge the waters strongly with carbonic-acid gas. The gas is made from whiting and diluted sulphuric acid, and is forced by a pump into the watery solution. Sometimes the gas is produced by the mutual action of the ingredients introduced into the bottle of water, which must be instantly closed; but this method is found practically inconvenient, and is only adopted in the absence of proper apparatus. The quant.i.ty of gas introduced is directed, in the French and American pharmacopias, in most cases, to be 5 times the volume of liquid.

For chalybeate and sulphuretted waters the water should be previously deprived of the air it naturally contains, by boiling, and allowing it to cool in a closed vessel.

There are various manufacturers of aerated-water machines, and of syphon bottles for holding these waters when made. The names and addresses of these makers may be found in any trade directory.

SIMPLE AERATED WATER. Carbonic-acid gas water. Water charged with five or more volumes of carbonic-acid gas, as above.

ALKALINE AERATED WATERS. Aerated soda and potash waters should be made by dissolving a drachm of the carbonated alkali in each pint of water, and charging it strongly with carbonic-acid gas. The soda water of the shops generally contains but little (or no) soda.

AERATED MAGNESIA WATER. This is made of various strengths.

MURRAY'S and DINNEFORD'S FLUID MAGNESIA may be thus made:--To a boiling solution of 16 oz. of sulphate of magnesia in 6 pints of water add a solution of 19 oz. of crystallised carbonate of soda in the same quant.i.ty of water; boil the mixture till gas ceases to escape, stirring constantly; then set it aside to settle; pour off the liquid, and wash the precipitate on a cotton or linen cloth, with warm water, till the latter pa.s.ses tasteless. Mix the precipitate, without drying it, with a gallon of water, and force carbonic-acid gas into it under strong pressure, till a complete solution is effected. The _Eau Magnesienne_ of the French codex is about a third of this strength; and we have met with some prepared in this country not much stronger.

CARBONATED LIME WATER. Carrara water. Lime water (prepared from lime made by calcining Carrara marble) is supersaturated by strong pressure with carbonic acid, so that the carbonate of lime at first thrown down is redissolved. It contains 8 gr. of carbonate of lime in 10 fl. oz. of water.

AERATED LITHIA WATER. This may be conveniently made from the fresh precipitated carbonate, dissolved in carbonated water, as directed for fluid magnesia. Its antacid and antilithic properties promise to be useful.

SALINE CARBONATED WATERS.

The following afford approximate imitations of these waters. The earthy salts, with the salts of iron, should be dissolved together in the smallest quant.i.ty of water. The other ingredients to be dissolved in the larger portion of the water, and the solution impregnated with the gas.

The first solution may be then added or be previously introduced into the bottles. The salts, unless otherwise stated, are to be crystallised.

BADEN WATER. Chloride of magnesium, 2 gr.; chloride of calcium, 40 gr.; perchloride of iron, 1/4 gr. (or 3 minims of the tincture); chloride of sodium, 30 gr.; sulphate of soda, 10 gr.; carbonate of soda, 1 gr.; water, 1 pint; carbonic-acid gas, 5 volumes.

CARLSBAD WATER. Chloride of calcium, 8 gr.; tincture of chloride of iron, 1 drop; sulphate of soda, 50 gr.; carbonate of soda, 60 gr.; chloride of sodium, 8 gr.; carbonated water, 1 pint.

EGER. Carbonate of soda, 5 gr.; sulphate of soda, 4 scruples; chloride of sodium, 10 gr.; sulphate of magnesia, 3 gr.; chloride of calcium, 5 gr.; carbonated water, 1 pint. (Or it may be made without apparatus, thus:--Bicarbonate of soda, 30 gr.; chloride of sodium, 8 gr.; sulphate of magnesia, 3 gr.; water, a pint; dissolve, and add a scruple of dry bisulphate of soda, and close the bottle immediately.)

EMS. Carbonate of soda, 2 scruples; sulphate of potash, 1 gr.; sulphate of magnesia, 5 gr.; chloride of sodium, 10 gr.; chloride of calcium, 3 gr.; carbonated water, a pint.

MARIENBAD. Carbonate of soda, 2 scruples; sulphate of soda, 96 gr.; sulphate of magnesia, 8 gr.; chloride of sodium, 15 gr.; chloride of calcium, 10 gr.; carbonated water, a pint. (Or, bicarbonate of soda, 50 gr.; sulphate of soda, 1 dr.; chloride of sodium, 15 gr.; sulphate of magnesia, 10 gr.; dissolve in a pint of water, add 25 gr. of dry bisulphate of soda, and cork immediately.)

MARIENBAD PURGING SALTS. Bicarbonate of soda, 5 oz.; dried sulphate of soda, 12 oz.; dry chloride of sodium, 1-1/2 oz.; sulphate of magnesia, dried, 2 oz.; dried bisulphate of soda, 2-1/2 oz. Mix the salts, previously dried, separately, and keep them carefully from the air.

PULLNA WATER. Sulphate of soda, 4 dr.; sulphate of magnesia, 4 dr.; chloride of calcium, 15 gr.; chloride of magnesium (dry), a scruple; chloride of sodium, a scruple; bicarbonate of soda, 10 gr.; water, slightly carbonated, 1 pint. One of the most active of the purgative saline waters.

PULLNA WATER WITHOUT THE MACHINE. Bicarbonate of soda, 50 gr.; sulphate of magnesia, 4 dr.; sulphate of soda, 3 dr.; chloride of sodium, a scruple; dissolve in a pint of water; add, lastly, 2 scruples of bisulphate of soda, and close the bottle immediately.

SALTS FOR MAKING PULLNA WATER. Dry bicarbonate of soda, 1 oz.; exsiccated sulphate of soda, 2 oz.; exsiccated sulphate of magnesia, 1-1/2 oz.; dry chloride of sodium, 2 dr.; dry tartaric acid, 3/4 oz. (or rather dry bisulphate of soda, 1 oz.).