Cooley's Cyclopaedia of Practical Receipts Volume I Part 81

=Beads, Jum'ble= (bedz). The dried seeds of _a'brus precator'ius_ (Linn.) or Jamaica wild liquorice. Hard and indigestible; accounted cephalic and ophthalmic by the vulgar.

=Beads, Lo'vi's.= _Syn._ SPECIF'IC-GRAV'ITY BEADS. Small hollow spheres of gla.s.s carefully adjusted and numbered, in sets, intended to supersede the hydrometer in determining the density of fluids. They are used by dropping them into the liquid, in succession, until one is found that exhibits indifference as to buoyancy, and will float under the surface at any point at which it may be placed. The number on this ball indicates, in thousandths, the sp. gr. sought. They are particularly serviceable in the hurry of the commercial laboratory, and have the advantage of being applicable to very small quant.i.ties of liquid; but their use, of course, requires the same precautions, and the results obtained the same corrections for deviations from the normal temperature, as with other instruments. See HYDROMETER, SPECIFIC GRAVITY, &c.

=Bead.= _Syn._ BEAD'ING. In _architecture_, _cabinet-work_, &c., any small moulding or continued projection of which the vertical section is semicircular.

=Bead= (of Liquors). [Tech.] The small bright iridescent bubbles, possessing some slight degree of permanence, which form on the surface of alcoholic liquors of sufficient strength, when agitated. See ALCOHOLOMETRY, PROOF, &c. (also _below_).

=BEAD'ING.= In the _liquor-trade_, anything added to commercial spirits to cause them to carry a 'bead' and to hang in pearly drops about the sides of the gla.s.s or bottle when poured out or shaken. The popular notion being that spirit is strong in proportion as it 'beads,' the object is to impart this property to weak spirit, so that it may appear to the eye to be of the proper strength. Various formulae are current among the 'knowing ones'

of the trade, most of which are unscientific, and many of them absolutely ineffective. The following are those now usually employed:--

_Prep._ 1. Oil of sweet almonds and oil of vitriol, of each 1 _oz._; rub them together in a gla.s.s, porcelain, or wedgewood-ware mortar or basin, adding, by degrees, of crushed lump-sugar, 1 _oz._; continue the trituration until the mixture becomes pasty, then add, gradually, sufficient rectified spirit (strongest) to render the whole perfectly liquid; pour it into a quart bottle, and wash out the mortar twice, or oftener, with a little fresh spirit, until about 1 pint of rectified spirit has been employed, adding the washings each time to the bottle; lastly, cautiously shake the bottle (loosely corked) until admixture appears complete, and then set it aside in a cool place. For use, this compound (after agitation) is thrown into a two-gallon can or measure, which is then filled, from a tap, with the spirit to be 'beaded,' when the whole is thrown into the cask, and the measure washed out by refilling it and returning it two or three times; after which the contents of the cask are well 'rummaged up,' Gin is usually 'fined' a few hours afterwards; but it is better not to add the 'finings' for two or three days. Other spirits are allowed to become 'fine' by simple repose. According to Mr Hartley, and others, this quant.i.ty is "sufficient for 100 _galls._ of any spirit;"

but it is more commonly used for a puncheon of 80 to 85 gallons.

2. Oil of vitriol, 2 to 3 _oz._; rectified spirit, (strongest), 1 pint; cautiously agitate them together in a loosely corked quart bottle; in 2 or 3 hours add another pint of rectified spirit, and again agitate. It will be fit for use in a week; as before.

3. Sulphuric ether, 1/2 _lb._; strongest rectified spirit, 1 quart; mix.

May be used at once, as before; but if otherwise, should be kept, like the last, closely corked, and in a cool place.

4. Soapwort-root (saponaria officinalis), bruised or rasped small, 1 _lb._; rectified spirit and water, of each 1/2 _gall._; macerate in a corked jar, with occasional agitation, for 8 or 10 days, strain with pressure, and, after a few days' repose, decant the clear portion. Used as before.

_Obs._ The above are not injurious when employed for 'beading,' since the quant.i.ty employed is much too small to injure the wholesomeness of the liquor. The fraud consists in their being used to disguise the presence of 10 to 12% of water, which is thus sold at the price of spirit. Beyond a certain degree of dilution they fail, however, to produce the intended effect, the bubbles becoming 'soapy,' and without the requisite permanence. The addition of a little powdered white sugar (1/2 _oz._ to 1-1/2 _oz._ per _gall._) increases the efficacy of all of them. This may be dissolved in the water, if any is added at the time; but its effect on the hydrometer must be recollected. See ALCOHOLOMETRY, GIN, SPIRIT (Management of), &c.

=BEAK'ER= (beke'-). _Syn._ BEAK'ER-GLa.s.s. In _chemistry_, a beaked cup or gla.s.s, more or less of the tumbler-pattern, used to collect precipitates and to heat liquids in.

[Ill.u.s.tration]

=BEAL*= (bele). _Syn._ BOUTON, PUSTULE, Fr. A pimple or pustule; a small inflamed tumour.

=BEAM= (beme). See BALANCE, SCALES, &c.

=BEAM'-TREE.= _Syn._ WHITE BEAM-TREE. The '_pyrus aria_' or wild pear.

Wood, hard, compact, and tough; used for axle-trees, naves and cogs of wheels, &c.

=BEAN= (bene). [Sax., Eng.] _Syn._ FA'BA, L.; FeVE, Fr.; BOHNE, Ger. The general name of leguminous seeds, as also of the plants which produce them; appr., _fa'ba vulgar'is_ (Monch.[122] _vicia faba_, Linn.) or common GAR'DEN-BEAN, _phase'olus multiflor'us_ (Willd.) or SCARLET-RUNN'ER,[123]

and _ph. vulgaris_ (Sav.), FRENCH BEAN, KID'NEY-B., or HAR'ICOT (-ko),[124] with their varieties, all of which are annuals cultivated in our gardens--the first chiefly for its seeds--the others both for their green pods and ripe seed. The name is also often popularly applied, as an appellative, to the fruit or seeds of other plants which, in size and appearance, resemble common beans, as noticed below.

[Footnote 122: Var. , HORSE'-BEAN (_fa'ba equi'na_, _f. mi'nor_, &c., L.)]

[Footnote 123: Var. a, _phase'olus coccin'eus_ (red-flowered); , _ph.

albiflor'us_ (white flowered).]

[Footnote 124: Var. a, _ph. unic'olor_ (seeds of one colour);--, _ph.

fascia'tus_ (seeds striped) or ZE'BRA-STRIPED BEAN;--?, _ph. variega'tus_ or SPECK'LED BEAN:--d, _ph. na'nus_ or DWARF'-BEAN.]

Those princ.i.p.ally cultivated in our gardens are the small LIS'BON, SAND'WICH, SPAN'ISH, TOKAY', WIND'SOR, and MAZ'AGAN (from north Africa), with almost innumerable sub-varieties of each. The exquisite perfume of beans in blossom is referred to by the poet Thomson:--

"Arabia cannot boast a sweeter gale."

Preparations including their fragrant principle are highly prized in modern perfumery.

_Qual., &c._ The pods eaten in the green state, properly dressed, are regarded as antis...o...b..tic and wholesome; but are apt to produce flatulence, unless combined with spices. In the dried or ripe state they are rather difficult of digestion, and very apt to distend the stomach and intestines with wind. This objection does not exist, to the same extent, to their use in the form of flour or meal. The amount of nutritious nitrogenous matter in beans rather exceeds that in wheat, and independently of a disposition to produce constipation in some habits, and being rather less easy of digestion, they must be considered nearly as wholesome as that cereal. The London millers and bakers use immense quant.i.ties of bean flour to adulterate their flour and bread.

This sophisticant may be detected by the appearance it presents under the microscope. The meshes of cellulin are very much larger than those of the fourth coat of wheat, with which it has been sometimes confounded, and the starch grains present a totally different appearance. They are oval or reniform, or with one end slightly larger; they have no well-defined hilum or rings, but many have a deep central longitudinal cleft running in the longer axis, and occupying two thirds or three fourths the length, but never reaching completely to the end; this cleft is sometimes a line, sometimes a chasm, and occasionally secondary clefts abut upon it at parts of its course; sometimes, instead of a cleft, there is an irregular-shaped depression. If a little liquor pota.s.sae be added the cellulin is seen more clearly. If the flour be added to a little boiling water, the smell of bean becomes evident.

[Ill.u.s.tration]

Green beans (pods or legumes) are cooked by simply throwing them into boiling water, and simmering them until quite tender, taking the precaution of removing the lid of the saucepan, a 'pinch' of salt of tartar, or a little common salt, being usually added to preserve their green colour. Young and small ones take from 12 to 18 minutes--large or older ones longer. The first are merely 'topped and tailed' with a knife before being dressed; the others require also the 'side strings' to be drawn off, and to be cut obliquely into pieces of a lozenge form, or else to be split lengthwise into strips, and then divided once across. Old ones never boil tender. Windsor beans, and other "sh.e.l.led beans," take 15 to 30 minutes according to age. These last are sometimes skinned after being dressed. All of them are commonly 'served up,' or eaten, with melted b.u.t.ter. Beans, although rich in nitrogenous, are deficient in carbonaceous const.i.tuents; hence it is curious to note how almost invariably they are when eaten combined with some substance rich in carbon. The Hindoo, for instance, mixes lentils with rice and ghee or a form of clarified b.u.t.ter.

In Yucatan and throughout the whole of central Africa, where a black bean is extensively used as food, they are well boiled in water, and eaten with pepper, salt, and pork. In this country, beans and bacon always appear at table together, and have done so for centuries. See LEGUMINOSae, PULSE, &c.

(also _below_).

=Bean, Algaro'ba.= See ALGAROBA.

=Bean, Earth.= American earth-nut.

=Bean, French=; Horse-bean; Kidney-bean; &c. See BEAN (_ante_).

_Composition._ (Einhof.)

--------------------------------------------- Kidney Field beans. beans. -------------------------- -------- --------- Water 230 156 Alb.u.menoid bodies 236 117 Starch, sugar, gum, &c. 447 583 Oil and fat 07 2 Husk 70 100 Salts (ash) 10 44 -------------------------- -------- --------- 100 100 ---------------------------------------------

=Bean, St. Ignatius's.= The poisonous seed of the fruit of _Igna'tia amar'a_, Linn.; _stry??ch'nos Igna'tii_, Berg.; a tree indigenous to the Philippine Islands.--_Prop., Uses, &c._ Similar to those of nux vomica.

Contains Strychnine (which _see_).

=BEAR= (bare). _Syn._ UR'SUS, L.; OURS, Fr.; BaR, Ger.; BERA, Sax. In _zoology_, a Cuvierian genus of the 'plantigrade carnivora,' of several species, found both in the Old and New World. Those generally known under the name are omnivorous or frugivorous. The skin of the American black bear (_ursus America'nus_, Pallas) was formerly highly prized, and fetched an extravagant price. The brown bear (_u. arc'tos_, Linn.) supplies the Kamschatkans, and some other northern races, with many of the necessaries, and even the comforts of life. The fat or grease (BEAR'S GREASE; AD'EPS UR'SI, L.) of all the common species has long been highly esteemed for promoting the growth of the human hair; but apparently without sufficient reason. The ma.s.s of that sold under the name in England is simply hog's lard or veal fat, or a mixture of them, variously scented and slightly coloured. The quant.i.ty annually consumed in Great Britain, and exported, is estimated at many tons; being a larger quant.i.ty than all the bears at present procurable in Europe would supply, if slaughtered and stripped of their fat.

=BEAR'BERRY, Bear's Bil'berry=, &c. See UVA URSI.

=BEAR'S GREASE.= See BEAR (_above_), HAIR COSMETICS, MARROW, POMADES, &c.

=BEARD= (beerd). [Sax., Eng.] _Syn._ BAR'BA, L.; BARBE, Fr.; BART, Ger., Dan.; BAARD, Dut. The hair of the lips and chin; but appr., only the last--that on each lip being distinguished, in toilet-nomenclature, by a separate name. In popular _botany_ and _zoology_, any beard-like appendage; the 'awn' of corn or gra.s.s; the 'gills' or breathing organs of oysters and other bivalves, &c.

=Beard-cultivating Pomade, Royer's= (Royer & Co., Berlin). An ointment of 1 part pulv. cinchon. rub., and 1-1/2 parts of a hair pomade containing wax. (Hager.)

=Beard-cultivating Tincture= (Bergmann, Rochlitz). A spirituous extract of some agreeable bark, mixed with a little oil of rosemary and thyme.

(Wittstein.)

=Beard-cultivating Tincture, Royer's= (Royer, Berlin). 10 grammes kitchen salt, 150 grammes French brandy, fict.i.tious and fuselly, and 2 grammes tincture of mace. (Schadler.)

=Beard Tincture, American= (Teinture americaine pour la barbe), for dyeing the beard black. Three fluids. No. 1, nitrate of silver solution; No. 2, tincture of galls; No. 3, sodium sulphide solution.

=BEARD'ED.= _Syn._ BARBA'TUS, L.; BARBU, Fr.; BARTIG, Ger. In _anatomy_, _botany_, and _zoology_, having a beard, or a beard-like appendage; p.r.i.c.kly, barbed, jagged; awned.

=BEA'VER=, (be'-) _Syn._ CAS'TOR, L.; CASTOR, BIeVRE, Fr.; BIBER, Ger. The _fi'ber cas'tor_ (Linn.), an animal belonging to the _rodentia_ of Cuvier, and remarkable for the great ingenuity which it exercises in the construction of its lodges or habitations. _Hab._ Europe and America.

Those of the former are burrowers; those of the latter, builders. The fur has long been employed in the manufacture of the best quality of hats (BEAVER HATS). The fat was officinal in the Ph. L. 1618. Castor (CASTO"REUM) is obtained from this animal.

=BE'BEERINE= (bebe'-er-in). C_{19}H_{21}NO_{3}. [Eng., Fr.] _Syn._ BI'BIRINE (be'-ber-in); BEBEERI'NA, BIBIRI'NA, &c., L. A peculiar alkaloid, discovered by Dr Rodie, in the bark and seeds of the beeberu, bibiri, or green-heart tree (_nectan'dra Rodiae'i_, Schomb.), of British Guiana; and since minutely examined by Maclagan and Tilley, and by Von Planta.

_Prep._ 1. That of commerce, which generally contains some sipirine (--?