MANAGEMENT OF WINE

["_Age._ The sparkling wines are in their prime in from 18 to 30 months after the vintage, depending on the cellaring and climate. Weak wines, of inferior growths, should be drunk within 12 or 15 months, and be preserved in a very cool cellar. Sound, well-fermented, full-bodied still wines are improved by age, within reasonable limits, provided they be well preserved from the air, and stored in a cool place, having a pretty uniform temperature. See _Maturation_ (_below_).", "_Bottling._ The secret of bottling wine with success consists in the simple exercise of care and cleanliness. The bottles should be all sound, clean, and dry, and perfectly free from the least mustiness or other odour. The corks should be of the best quality, and immediately before being placed in the bottles should be compressed by means of a ‘cork-squeezer.’ For superior or very delicate wines, the corks are usually prepared by placing them in a copper or tub, covering them with weights to keep them down, and then pouring over them boiling water holding a little pearlash in solution. In this state they are allowed to remain for 24 hours, when they are well stirred about in the liquor, drained, and re-immersed for a second 24 hours in hot water, after which they are well washed and soaked in several successive portions of clean and warm rainwater, drained, dried out of contact with dust, put into paper bags, and hung up in a dry place for use. The wine should be clear and brilliant, and if it be not so, it must undergo the process of ‘fining’ before being bottled. In fact, it is a common practice with some persons to perform this operation whether the wine require it or not; as, if it had been mixed and doctored, it “amalgamates and ameliorates the various flavours.” The bottles, corks, and wine, being ready, a fine clear day should be preferably chosen for the bottling, and the utmost cleanliness and care should be exercised during the process. Great caution should also be observed to avoid shaking the cask so as to disturb the ‘bottoms.’ The remaining portion that cannot be drawn off clear should be passed through the ‘wine-bag,’ and, when bottled, should be set apart as inferior to the rest. The coopers, to prevent breakage and loss, place each bottle, before corking it, in a small bucket, having a bottom made of soft cork, and which is strapped on the knee of the bottler. They thus seldom break a bottle, though they ‘flog in’ the corks very hard. When the proce", "_Bouquet._ See _Flavouring_ and _Perfuming_.", "_Brandying._ Brandy is frequently added to weak or vapid wines, to increase their strength or to promote their preservation. In Portugal, one third of brandy is commonly added to port before shipping it for England, as without this addition it generally passes into the acetous fermentation during the voyage. A little good brandy is also usually added to sherry before it leaves Spain. By the regulation of the Customs of England, 10% of brandy may be added to wines in bond, and the increased quantity is only charged the usual duty on wine. The addition of brandy to wine injures its proper flavour, and hence it is chiefly made to port, sherry, and other wines, whose flavour is so strong as not to be easily injured. Even when brandy is added to wines of the latter description, they require to be kept for some time to recover their natural flavour. To promote this object, the wine-doctors employ the process called ‘fretting in,’ by which they effect the same change in 3 or 4 weeks, as would otherwise require some months, at the very least.", "_Cellaring._ A wine-cellar should be dry at bottom, and either covered with good hard gravel or be paved with flags. Its gratings or windows should open towards the north, and it should be sunk sufficiently below the surface to ensure an equable temperature. It should also be sufficiently removed from any public thoroughfare, so as not to suffer vibration from the passing of carriages. Should it not be in a position to maintain a regular temperature, arrangements should be made to apply artificial heat in winter, and proper ventilation in summer.", "_Colouring._ Wines are as commonly doctored in their colour as their flavour. A fawn-yellow and golden-sherry yellow are given by means of tincture or infusion of saffron, turmeric, or safflower, followed by a little spirit colouring, to prevent the colour being too lively. All shades of amber and fawn, to deep brown and brandy colour, are given by burnt sugar. Cochineal (either alone or with a little alum) gives a pink colour; beet-root and red sanders give a red colour; the extracts of rhatany and logwood, and the juice of elderberries, bilberries, &c., give a port-wine colour.", "_Crusting._ To make port wine form a crust on the inside of the bottles, a spoonful of powdered catechu, or 1/2 a spoonful of finely powdered cream of tartar, is added to each bottle before corking it, after which the whole is well agitated. It is also a common practice to put the crust on the bottle before putting the wine into it, by employing a hot saturated solution of red tartar, thickened with gum and some powdered tartar.", "_Deacetification._ This is effected by the cautious addition of either salt of tartar or carbonate of soda. Wine so treated soon gets insipid by exposure and age; and, without care, the colour of red wines is thus frequently spoiled.", "_Deacidification._ See _Detartarization_ (_below_).", "_Decanting._ This only refers to small quantities of wine, ready for consumption. In decanting wine, care must be taken not to shake or disturb the crust when moving it about or drawing the cork, particularly of port wine. Never decant wine without a wine-strainer, with some clean fine cambric in it, to prevent the crust and bits of cork going into the decanter. In decanting port wine, do not drain it too close; as there are generally two thirds of a wine-glassful of thick dregs in each bottle, which ought to be rejected. In white wine there is not much settling; but it should nevertheless be poured off very slowly, the bottle being raised gradually.", "_Decolouring._ The colour of wine is precipitated by age and by exposure to the light. It is also artificially removed by the action of skimmed milk, lime water, milk of lime, and fresh burnt charcoal. Wine merchants avail themselves of this property for the purpose of whitening wines that have acquired a brown colour from the cask, or which are esteemed pale; and also for turning ‘pricked’ red or dark-coloured wines into white wines, in which a small degree of acidity is not so much perceived. In this way brown sherry is commonly converted into pale or gold-coloured sherry. For the latter purpose, 2 to 3 pints of skimmed milk are usually sufficient; but to decolour red wine 2 to 3 quarts or more will be required, according to the nature and intensity of the colour, or the shades of paleness desired. Charcoal is seldom used, as it removes the flavour as well as colour, but a little milk of lime may sometimes be advantageously substituted for milk, when the wine has much acidity, more particularly for red wines, which may even be rendered quite colourless by it.", "_Detartarization._ Rhenish wines, even of the most propitious growths, and in the best condition, besides their tartar, contain a certain quantity of free tartaric acid, on the presence of which many of their leading properties depend. The excess of tartar is gradually deposited during the first years of the vatting, the sides of the vessels becoming more and more encrusted with it; but, owing to the continual addition of new wine and other causes, the liquid often gains such an excess of free tartaric acid as to acquire the faculty of redissolving the deposited tartar, which thus again disappears after a certain period. The taste and flavour of the wine are thus exalted, but the excess of acid makes the wine less agreeable in use, and probably less wholesome. Amateurs and manufacturers should therefore welcome a means of taking away the free tartaric acid without altering, in any respect, the quality of the wine. This is pure neutral tartrate of potash. When this salt, in concentrated solution, is added to such a fluid as the above, the free acid combines with the neutral salt, and separates from the liquid under the form of the sparingly soluble bitartrate of potash. “If to 100 parts of a wine which contains one part of free tartaric acid we add 1-1/2 part of neutral tartrate of potash, there will separate on repose at 70° to 75° Fahr., 2 parts of crystallised tartar; and the wine will then contain only 1/2 part of tartar dissolved, in which there are only ·2 part of the original free acid; ·8 part of the original free acid having been withdrawn from the wine.” (Liebig’s ‘Annalen.’) This method is particularly applicable to recent must and to wines which do not contain much free acetic acid; but when this last is the case, so much acetate of potash is formed as occasionally to vitiate the taste of the liquor.", "_Fining._ Wine is clarified in a similar manner to beer. White wines are usually fined by isinglass, in the proportion of about 1-1/2 oz. (dissolved in 1-1/2 pint of water, and thinned with some of the wine) to the hogshead. Red wines are generally fined with the whites of eggs, in the proportion of 15 to 20 to the pipe. Sometimes hartshorn shavings, or pale sweet glue, is substituted for isinglass.", "_Flatness._ This is removed by the addition of a little new brisk wine of the same kind; or by rousing in 2 or 3 lbs. of honey; or by adding 5 or 6 lbs. of bruised sultana raisins, and 3 or 4 quarts of good brandy, per hogshead. By this treatment the wine will usually be recovered in about a fortnight, except in very cold weather. Should it be wanted sooner, a table-spoonful or two of yeast may be added, and the cask removed to a warmer situation.", "_Flavouring._ Various ingredients are added to inferior wines, to give them the flavour of others more expensive, and to British wines, to make them resemble those imported. Substances are also added in a similar manner to communicate the aroma of the high-flavoured grape wines. Among the first are bitter almonds, almond cake, or the essential oil of almonds, or, preferably, its alcoholic solution, which are used to impart a ‘sherry’ or ‘nutty’ taste to weak-flavoured wines, as poor sherry, white cape, and malt, raisin, parsnip, and other similar British wines; rhatany, kino, oak sawdust and bark, alum, &c., to convey astringency, and——tincture of the seeds of raisins, to impart a ‘port wine’ flavour. Among the substances employed to communicate the bouquet of the finer wines, may be mentioned——orris root, eau de fleurs d’oranges, neroli, essence de petit grain, ambergris, vanilla, violet petals, essence of cedrat, sweet briar, clary, and elder flowers, quinces, cherry-laurel water, &c. By the skilful, though fraudulent use of the above flavouring substances and perfumes, the experienced wine-brewer manages to produce, in the dark cellars of London, from white cape, currant, gooseberry, raisin, rhubarb, parsnip, and malt wine, very excellent imitations of foreign wine, and which pass current among the majority of English wine-drinkers as the choicest productions of the grape, “genuine as imported.”——A grain or two of ambergris, well rubbed down with sugar and added to a hogshead of claret, gives it a flavour and bouquet much esteemed by some connoisseurs.", "_Fretting-in._ See _Sweating-in_ (_below_).", "_Improving._ This is the cant term of the wine trade, under which all the adulteration and ‘doctoring’ of wine is carried on. A poor sherry is improved by the addition of a little almond flavour, honey, and spirit; a port deficient in body and astringency, by the addition of some red tartar (dissolved in boiling water), some rhatany, kino, or catechu, and a little honey or foots, and brandy. See _Mixing_ (_below_).", "_Insensible Fermentation._ See _Maturation_ (_below_).", "_Insipidity._ See _Flatness_ (_above_).", "_Maturation._ The natural maturation or ‘ripening’ of wine and beer by age depends upon the slow conversion of the sugar which escaped decomposition in the ‘gyle tun,’ or fermenting vessel, into alcohol. This conversion proceeds most perfectly in vessels which entirely exclude the air, as in the case of wine in bottles; as when air is present, and the temperature sufficiently high, it is accompanied by slow acetification. This is the case of wine in casks, the porosity of the wood allowing the very gradual permeation of the air. Hence the superiority of bottled wine over draught wine, or that which has matured in wood. Good wine, or well-fermented beer, is vastly improved by age when properly preserved; but inferior liquor, or even superior liquor, when preserved in improper vessels or situations, becomes acidulous, from the conversion of its alcohol into vinegar. Tartness or acidity is consequently very generally, though wrongly, regarded by the ignorant as a sign of age in liquor. The peculiar change by which fermented liquors become mature or ripe by age is termed the ‘insensible fermentation.’ It is the alcoholic fermentation impeded by the presence of the already formed spirit in the liquor, and by the lowness of the temperature. See _Ripening_ (_below_).", "_Mixing._ Few wines are sold without admixture. It is found that the intoxicating properties of wine are increased by mixing them with other wines of a different age and growth. In many cases the flavour is at the same time improved. Thus, a thin port is improved by the addition of a similar wine having a full body, or by a little Malaga, Teneriffe, or rich sherry; and an inferior old sherry may be improved by admixture with a little full-bodied wine of the last vintage. In this consists the great art of ‘cellar management,’ and to such an extent is this carried, both abroad and in England, that it may be confidently asserted that few wines ever reach the consumer in an unmixed or natural state.", "_Mustiness._ This may generally be removed by violently agitating the wine for some time with a little of the sweetest olive oil or almond oil. The cause of the bad taste is the presence of an essential oil, which the fixed oil seizes on, and rises with to the surface, when it may be skimmed off; or the liquor under it may be drawn off. A little coarsely powdered fresh-burnt charcoal, or even some slices of bread toasted black, will frequently have a like effect. A little bruised mustard seed is also occasionally used for the same purpose.", "_Perfuming._ This is chiefly performed on British wines for family use. For its application to foreign wine, see Flavouring (_above_). Wines may be perfumed by the simple addition of any odorous substances previously well mixed with a little of the wine, or dissolved in a few fluid ounces of rectified spirit.", "_Racking._ This should be performed in cool weather, and preferably early in the spring. A clean syphon, well managed, answers better for this purpose than a cock or faucet. The bottoms, or foul portion, may be strained through a wine-bag, and added to some other inferior wine.", "_Ripening._ To promote the maturation or ripening of wine, various plans are adopted by the growers and dealers. One of the safest ways of hastening this, especially for strong wines, is not to rack them until they have stood 15 or 18 months upon the lees; or, whether ‘crude’ or ‘racked,’ keeping them at a temperature ranging between 50° and 60° Fahr., in a cellar free from draughts and not too dry. Another method is to remove the corks or bungs, and to substitute bladder tied or fastened air-tight over the openings. Bottled wine, treated in this way, ripens very quickly in a temperate situation. Some dealers add a little dilute sulphuric acid to the coarser wines for the same purpose; but a small quantity of concentrated acetic acid or tartaric acid would be preferable, since these acids are found in all wines. 4 or 5 drops of the former, added to a bottle of some kinds of new wine, immediately give it the appearance of being 2 or 3 years old.", "_Ropiness, viscidity; Graisse._ This arises from the wine containing too little tannin or astringent matter to precipitate the gluten, albumen, or other azotised substance, occasioning the malady. Such wine cannot be clarified in the ordinary way, because it is incapable of causing the coagulation or precipitation of the finings. The remedy is to supply the principle in which it is deficient. M. François, of Nantes, prescribes the bruised berries of the mountain ash (1 lb. to the barrel)__ for this purpose. A little catechu, kino, or, better still, rhatany, or the bruised footstalks of the grape, may also be conveniently and advantageously used in the same way. For pale white wines, which are the ones chiefly attacked by the malady, nothing equals a little pure tannin or tannic acid dissolved in proof spirit. See VISCOUS FERMENTATION, MALT LIQUORS, &c.", "_Roughening._ See Flavouring (_above_).", "_Second fermentation; La-pousse._ Inordinate fermentation, either primary or secondary, in wine or any other fermented liquor, may be readily checked by sulphuration, or by the addition of mustard seed or sulphite of lime. 1 oz. of brimstone, 3/4 to 1 lb. of bruised mustard seed, and about 4 to 8 oz. of sulphite of lime, are fully sufficient for a hogshead. This substance seldom fails of arresting the fermentation.——In addition to the above remedies, a little sulphuric acid is sometimes employed, and the use of black oxide of manganese, or chlorate of potash, has been proposed on theoretical grounds.", "_Souring._ This is either occasioned by the wine having been imperfectly fermented, or from its having been kept in too warm a cellar, where it has been exposed to draughts of air or to continual vibrations, occasioned by the passage of loaded vehicles through the adjoining thoroughfare. The remedy commonly recommended in books for this purpose is to saturate the acid with chalk, milk of lime, or calcined oyster shells; but such additions, made in sufficient quantity to effect this object, destroy the character of the wine, and render it sickly and vapid. The best and only safe remedy is a little neutral tartrate of potash, cautiously added; or it may be mixed with a considerable portion of full-bodied new wine of its class, adding at the same time a little brandy, and in two or three weeks fining it down, when it should be either at once put into bottles, or consumed as soon as possible. See Deacetification and Detartarisation. (_above_).", "_Sparkling, creaming, and briskness._ These properties are conveyed to wine by racking it into closed vessels before the fermentation is complete, and while there still remains a considerable portion of undecomposed sugar. Wine of this description, which has lost its briskness, may be restored by adding to each bottle a few grains of white lump sugar or sugar candy. This is the way in which champagne is treated in France. The bottles are afterwards inverted, by which means any sediment that forms falls into the necks, when the corks are partially withdrawn, and the sediment is immediately expelled by the elastic force of the compressed carbonic acid. If the wine remains muddy, a little solution of sugar and finings are added, and the bottles are again placed in a vertical position, and, after two or three months, the sediment is discharged, as before.", "_Sweating-in._ The technical terms ‘sweating-in’ and ‘fretting in’ are applied to the partial production of a second fermentation, for the purpose of mellowing down the flavour of foreign ingredients (chiefly brandy), added to wine. For this purpose 4 or 5 lbs. of sugar or honey, with a little crude tartar (dissolved), are commonly added per hogshead; and when the wine is wanted in haste, a spoonful or two of yeast, or a few bruised vine leaves, are also mixed in, the cask being placed in a moderately warm situation until the new fermentation is established, when it is removed to the wine cellar, and, after a few days, ‘fined down.’", "_Taste of Cask._ The remedies for this malady are the same as those for mustiness.", "⁂ For further information connected with the nature and management of wines, and other fermented liquors, see BREWING, FERMENTATION, MALT LIQUORS, PORTER, SUGAR, SYRUP, VINOUS FERMENTATION, VISCOUS F., WORT, YEAST, &c., and _below_.", "Wine, British.= The various processes in British wine-making depend upon the same principles, and resemble those employed for foreign wine.", "The FRUIT should be preferably gathered in fine weather, and not until mature, as evinced by its flavour; for if it be employed whilst unripe, the resulting wine will be harsh, disagreeable, and unwholesome, and a larger quantity of sugar and spirit will be required to render it palatable. The common practice of employing unripe gooseberries for the manufacture of British champagne arises from a total ignorance of the scientific principles of wine-making. On the other hand, if ordinary British fruit be employed in too ripe a state, the wine is apt to be inferior, and deficient in the flavour of the fruit.", "The FRUIT, being gathered, at once undergoes the operation of picking or garbling, for the purpose of removing the stalks and unripe or damaged portions. It is next placed in a tub, and is well bruised, to facilitate the solvent action of the water. Raisins are commonly permitted to soak about 24 hours previously to bruising them, but they may be advantageously bruised or minced in the dry state. The bruised fruit is then put into a vat or vessel with a guard placed over the tap-hole, to keep back the husks and seeds of the fruit when the must, juice, or extract is drawn off. The water is now added, and the whole is allowed to macerate for 30 to 40 hours, more or less, during which time the magma is frequently roused up with a suitable wooden stirrer. The liquid portion is next drawn off, and the residuary pulp is placed in hair bags, and undergoes the operation of pressing, to expel the fluid which it contains. The sugar, tartar (in very fine powder or in solution), &c., are now added to the mixed liquors, and the whole is well stirred or ‘rummaged’ up for some time. The temperature being suitable, the vinous fermentation soon commences, when the liquor is frequently skimmed (if necessary), and well ‘roused’ up, and, after 3 or 4 days of this treatment, it is run into casks, which should be quite filled, and left purging at the bung-hole. In about a week the flavouring ingredients, in the state of coarse powder, are commonly added, and well stirred in; and in about another week, depending upon the state of the fermentation, and the attenuation of the must, the brandy or spirit is added, and the cask is filled up, and bunged down close. In four or five weeks more the cask is again filled up, and, after some weeks, (the longer the better), it is ‘pegged’ or ‘spiled,’ to ascertain if it be fine or transparent; if so, it undergoes the operation of racking; but if, on the contrary, it still continues muddy, it must be either again bunged up, and allowed to repose for a ", "The must of many of the strong-flavoured fruits, as black currants, mulberries, &c., is improved by being boiled before being made into wine. The flavour and bouquet of the more delicate fruits are either greatly diminished or utterly dissipated by boiling.", "_General Formulæ_ for the _Preparation_ of BRITISH WINES:", "1. From ripe saccharine fruits. Take of the ripe fruit, 4 to 6 lbs.; clear soft water, 1 gall.; sugar, 3 to 5 lbs.; cream of tartar (dissolved in boiling water), 1-1/4 oz.; brandy, 2 to 3% flavouring, as required. If the full proportions of fruit and sugar are used, the product will be good without the brandy, but better with it. 1-1/2 lb. of raisins may be substituted for each pound of sugar.", "In the above way are made the following wines:——Gooseberry wine (‘British champagne’);——currant wine (red, white, or black);——mixed fruit wine (currants and gooseberries, or black, red, and white currants, ripe black-heart cherries, and raspberries, equal part), a good family wine;——cherry wine;——colepress’s wine (from apples and mulberries, equal part); elder wine;——strawberry wine;——raspberry wine;——mulberry wine (when flavoured, makes ‘British port’);——whortleberry wine (bilberry wine), makes a good factitious ‘port’;——blackberry wine;——damson wine (makes good factitious ‘port’);——morella wine;——apricot wine;——apple wine;——grape wine, &c.", "2. From dry saccharine fruit (as raisins). Take of the dried fruit, 4-1/2 to 7-1/2 lbs.; clear soft water, 1 gall.; cream of tartar (dissolved), 1 oz.; brandy, 1-1/2 to 4%. Should the dried fruit employed be at all deficient in saccharine matter, 2 to 3 lbs. of it may be omitted, and half that quantity of sugar, or two thirds of raisins added. In the above way are made——date wine,——fig wine,——raisin wine, &c.", "3. From ACIDULOUS, ASTRINGENT, or SCARCELY RIPE FRUITS, or those which are deficient in saccharine matter. Take of the picked fruit, 2-1/2 to 3-1/2 lbs.; sugar, 3-1/2 to 5-1/2 lbs.; cream of tartar (dissolved), 1/2 oz.; water, 1 gall.; brandy, 2 to 6%.", "In the above way are made——gooseberry wine (‘British champagne’);——bullace wine (which makes an excellent ‘factitious port’);——damson wine, &c.", "4. From FOOTSTALKS, LEAVES, CUTTINGS, &c. By infusing them in water, in the proportion of 3 to 6 lbs. to the gall., or q. s. to give a proper flavour, or to form a good saccharine liquor; and adding 2-1/2 to 4 lbs. of sugar to each gall. of the strained liquor, 1-1/2 lb. of raisins may be substituted for each lb. of sugar.", "In the above way are made——grape wine (from the pressed cake of grapes);——English grape wine;——rhubarb wine (‘Bath champagne,’ ‘patent c,’), from garden rhubarb;——celery wine, &c.", "5. From SACCHARINE ROOTS and STEMS OF PLANTS. Take of the bruised, rasped, or sliced vegetable, 4 to 6 lbs.; boiling water, 1 gall.; infuse until cold, press out the liquor, and to each gall. add of sugar 3 to 4 lbs.; cream of tartar, 1 oz.; brandy, 2 to 5%. For some roots and stems the water must not be very hot, as they are thus rendered troublesome to press.", "In the above way are made——beet-root wine (‘British Roussillon’);——parsnip wine (‘British malmsey’);——turnip w., &c.", "6. From FLOWERS, SPICES, AROMATICS, &c. These are prepared by simply infusing a sufficient quantity of the bruised ingredient for a few days in any simple wine (as that from sugar, honey, raisins, &c.) after the active fermentation is complete, or, at all events, a few weeks before racking them.", "In the above way are made——clary wine (‘muscadel’), from flowers, 1 quart to the gall.;——cowslip wine (flowers, 2 quarts to the gall.);——elder-flower wine (‘Frontignac’), flowers of white-berried elder, 3/4 pint, and lemon juice, 3 fl. oz., to the gall.;——ginger wine (1-1/4 oz. of ginger to the gall.);——orange wine (1 dozen sliced oranges per gall.);——lemon wine (juice of 12 and rinds of 6 lemons to the gall.);——spruce wine (1/4 oz. of essence of spruce per gall.);——juniper wine (berries, 3/4 pint per gall.);——peach wine (4 or 5 sliced, and the stones broken, to the gall.);——apricot wine (as peach wine, or with more fruit);——quince wine (12 to the gall.); rose clove gillyflower, carnation, lavender, violet, primrose, and other flower wines (distilled water, 1-1/2 pint, or flowers, 1 pint to the gall.);——balm wine (balm tops, 4 oz. per gall.) &c.", "7. From SACCHARINE JUICES, or INFUSIONS, or from fermented liquors. Take of the juice or liquor, 1 gall.; honey or sugar, 2 to 3 lbs. (or raisins, 3 to 5 lbs.); cream of tartar, 1-1/4 oz.; brandy, 2 to 4%.", "In this way are made——English grape wine;——mixed fruit wine——pine-apple wine;——cider wine;——elder wine;——birch wine (from the sap, at the end of February or beginning of March); sycamore wine (from the sap);——malt wine (‘English Madeira’), from strong wort;——and the wines of any of the saccharine juices of ripe fruit.", "8. From SIMPLE SACCHARINE MATTER. Take of sugar, 3 to 4, lbs.; cream of tartar, 1/2 oz.; water, 1 gall.; honey, 1 lb.; brandy, 2 to 4%. A handful of grape leaves or cuttings, bruised, or a pint of good malt wort, or mild ale, may be substituted for the honey. Chiefly used as the basis for other wines, as it has little flavour of its own; but makes a good ‘British champagne.’", "_Obs._ In all the preceding formulæ lump sugar is intended when the wines are required very pale, and good Muscovado sugar when this is not the case. Some of the preceding wines are vastly improved by substituting good cider, perry, or pale ale or malt wort, for the whole or a portion of the water. Good porter may also be advantageously used in this way for some of the deep-coloured red wines. When expense is no object, and very strong wines are wanted, the expressed juices of the ripe fruits, with the addition of 3 or 4 lbs. of sugar per gall., may be substituted for the fruit in substance, and the water.", "Examples of BRITISH IMITATIONS OF FOREIGN WINES:", "AMERICAN HONEY WINE. From good honey, 21 lbs.; cider, 12 galls.; ferment, then add, of rum, 5 pints; brandy, 2 quarts; red or white tartar (dissolved), 6 oz.; bitter almonds and cloves, of each, bruised, 1/4 oz.; powdered capsicum, 3 dr. This is also called ‘mead wine.’ With the addition of 3 oz. of unbleached Jamaica ginger (finely grated), it forms the best American ginger wine.", "BRITISH BURGUNDY. By adding a little lemon juice, and a ‘streak’ of orris or orange-flower water, to ‘British port,’ the ingenious wine-brewer converts it into ‘British Burgundy.’ It is also made by mixing together equal parts of ‘British port’ and claret.", "BRITISH CAPE. 1. (White.) Raisin wine, well attenuated by fermentation, either alone or worked up with a little cider and pale malt wort.", "2. (Red.) British white cape, sound rough cider and mulberry wine, equal parts; well mixed and fined down.", "BRITISH CHAMPAGNE. 1. From stoned raisins, 7 lbs.; loaf sugar, 21 lbs.; water, 9 galls.;. crystallised tartaric acid, 1 oz.; cream of tartar, 1/2 oz.; Narbonne honey, 1 lb.; sweet yeast, 1/4 pint; ferment, skimming frequently, and, when the fermentation is nearly over, add, of coarsely powdered orris root, 1 dr.; eau de fleurs d’oranges, 1/4 pint; and lemon juice, 1 pint; in 3 months fine it down with isinglass, 1/4 oz.; in 1 month more, if not sparkling, again fine it down, and in another fortnight bottle it, observing to put a piece of double-refined white sugar, the size of a pea, into each bottle; lastly, wire down the corks, and cover them with tin-foil, after the manner of champagne.", "2. As the preceding, but substituting 32 lbs. of double-refined sugar for the sugar and raisins therein ordered, with the addition of 3 galls. of rich pale-coloured brandy.", "3. From amber hairy champagne gooseberries, English grape juice, or the stalks of garden rhubarb, and lump sugar; with a little sweetbriar, orris, or orange-flower water, to impart a slight bouquet. The last forms what is known as ‘patent’ or ‘Bath champagne.’", "4. (Pink.) To either of the preceding add red currant juice, q. s. to colour; or 1 oz. of coarsely powdered cochineal to each 10 or 12 galls. at the time of racking.", "_Obs._ It is notorious that two bottles of wine out of every three sold for ‘genuine champagne’ in England is of British manufacture. “We have ourselves seen sparkling gooseberry, rhubarb, and white sugar wines, sold for imported champagne, at 7s. 6d. per bottle, and the fraud has passed undetected, even by habitual wine drinkers. (Cooley.)", "BRITISH CLARET. 1. Rich old cider or perry and port wine, equal parts.", "2. To each gall. of the last add of cream of tartar (genuine), 3 dr., with the juice of 1 lemon. Sometimes 1/4 pint of French brandy is also added.", "_Obs._ If these mixtures are well fined down, and not bottled for at least a month or 5 weeks, they closely resemble good ‘Bordeaux.’ A mixture of 4 parts of raisin wine, with 1 part each of raspberry and barberry or damson wine, also forms, when so treated, an excellent factitious ‘claret.’", "BRITISH CYPRUS. From the juice of white elderberries, 1 quart, and Lisbon sugar, 4 lbs., to water, 1 gall.; together with 1/2 dr. each of bruised ginger and cloves. When racked, add minced raisins and brandy, of each 2 oz.", "BRITISH HOCK, BRITISH RED HOCK. From cream of tartar, 1-1/4 oz.; tartaric acid, 1/2 oz. (both in extremely fine powder); juices of the purple plum, ripe apples, and red beet, of each (warmed), 5 pints; lemon juice, 1 pint; with white sugar, 2-1/2 lbs. per gall.", "BRITISH MADEIRA. From very strong pale malt wort, 36 galls., sugar candy, 28 lbs., and cream of tartar, 3 oz.; fermented with yeast, 2 lb., adding, when the fermentation is nearly finished, raisin wine, 2-1/2 galls.; brandy and sherry wine, of each 2 galls.; rum and brandy, of each 3 pints; after 6 or 9 months, fine it down, and in another month bottle it. See BRITISH SHERRY (_below_).", "BRITISH MALMSEY. From sliced or grated parsnips, 4 lbs.; boiling water, 1 gall.; when cold, press out the liquor, and to each gallon add of cream of tartar, 1/2 oz., and good Muscovado sugar, 3 lbs.; ferment, rack, and add of brandy, 3 to 5%. Good Malaga raisins may be substituted for the sugar.", "BRITISH RED MOSELLE. The last, coloured with clarified elderberry juice.", "BRITISH SPARKLING MOSELLE. From rich cider apples (carefully peeled and garbled), pressed with 1-4th of their weight of white magnum-bonum plums (previously stoned), and the juice fermented with 2-1/2 lbs. of double-refined sugar per gall., as champagne.", "BRITISH MUSCADEL. As ‘British sparkling Moselle,’ with some infusion of clary, or of the musk plant, to flavour it.", "BRITISH PORT, LONDON P., SOUTHAMPTON P. 1. From red cape, 2 galls.; damson or elder wine, 1 gall.; brandy, 1/2 pint; powdered kino, 1/2 oz.", "2. Strong old cider, 6 galls.; elderberry juice, 4 galls.; sloe juice, 3 galls.; sugar, 28 lbs.; powdered extract of rhatany, 1 lb.; at the time of racking add, brandy, 1/2 gall.; good port wine, 2 galls.", "3. Good port, 12 galls.; rectified spirit, 6 galls.; French brandy, 3 galls.; strong rough cider, 42 galls.; mix in a well-sulphured cask. (‘Publican’s Guide.’)", "4. Port wine, 8 galls.; brandy, 6 galls.; sloe juice, 4 galls.; strong rough cider, 45 galls.; as the last. (‘Licensed Victuallers’ Companion.’)", "5. Cider, 24 galls.; juice of elderberries, 6 galls.; sloe juice, 4 galls.; rectified spirit, 3 galls.; brandy, 1-1/2 gall.; powdered rhatany. 7 lbs.; isinglass, 4 oz., dissolved in a gall. of the cider; bung it down; in 3 months it will be fit to bottle, but should not be drunk until the next year; if a rougher flavour is required, the quantity of rhatany may be increased, or alum, 5 or 6 oz. (dissolved), may be added.", "BRITISH SHERRY. 1. From cape or raisin wine, slightly flavoured with a very little bitter-almond cake, or, what is more convenient, a little of the essential oil dissolved in alcohol (essence of bitter almonds). A mere ‘streak’ or ‘thread’ of sweet-briar, eau de fleurs d’oranges, or orris, is occasionally added by way of bouquet; but care must be taken not to overdo it.", "2. To each gallon of strong raisin must, add, when racking, 1 Seville orange, and 3 or 4 bitter almonds, both sliced. By omitting the almonds, and adding 1 green citron to each 2 or 3 gallons, this forms ‘British madeira.’", "3. Very strong pale malt wort, 36 galls.; finest Muscovado sugar, 1 cwt.; yeast, 1 pint; ferment; on the third day add of raisins, stoned, 14 lbs., and in another week add, of rectified spirit, 1 gall., rum, 1/2 gall., and bitter almonds, grated, 1-1/4 oz.; bung down for 4 months, then draw it off into another cask, add of brandy, 1 gall., and in 3 months bottle it.", "4. Teneriffe, slightly flavoured with cherry-laurel or bitter almonds, forms an excellent ‘British sherry,’ either alone or diluted with an equal quantity of cape or raisin wine, or good perry.", "BRITISH TOKAY. To good cider, 18 galls.; add, of elderberry juice, 1/2 gall.; honey, 28 lbs.; sugar, 14 lbs.; red argol (powdered), 3/4 lb.; crystallised tartaric acid, 3 oz.; mix, boil, ferment, and, when the active fermentation is complete, add of brandy, 1 gall., and suspend in the liquor, from the bung-hole, a mixture of cassia and ginger, of each 1/2 oz.; cloves and capsicum, of each 1/4 oz.; the whole bruised, and loosely enclosed in a coarse muslin bag. It will be ripe in 12 months.", "_Obs._ Some of the preceding formulæ, by skilful management, produce very good imitations of some of the imported wines; but (prejudice aside) many of the British fruit wines possess an equally agreeable flavour, and are frequently more wholesome. All British wines require to be kept at least a year, to ‘mellow.’ Much of the superiority of foreign wines arises from its age.", "WINES (Culinary).= _Syn._ WINES FOR KITCHEN USE. These are prepared in a similar manner to the MEDICATED WINES noticed below.", "Wine, Basil.= _Prep._ From green basil leaves, 4 or 5 oz.; sherry, cape, or raisin wine, 1 pint; digest for 10 days, press, and strain. Used to give a turtle flavour to soups and gravies. In a similar way may be made the wines of celery leaves, celery seed, sage, shallots, and the various green and dried herbs used in cookery.", "Wine, Cayenne.= _Prep._ From capsicum or cayenne, 1 oz.; cape, 1 pint; steep for a fortnight, and strain.", "_Obs._ In a similar way may be made currie (powder), ragout (spice), and several other similar wines used in the kitchen.", "WINES (Medicated).= _Syn._ IMPREGNATED WINES; VINA MEDICATA, L. The medicated wines of pharmacy are prepared by cold maceration, in well-closed vessels, in precisely the same way as the tinctures. In the Ph. L. of 1824, a diluted spirit was substituted for wine, without altering the name of the preparation; but the use of wine (sherry) was restored in that of 1836. The druggists commonly use cape or raisin wine as a menstruum, from its being cheaper than sherry, and, perhaps, scarcely less power as a solvent. The ‘vinum’ of the Ph. U. S. was formerly Teneriffe. Dr B. Lane’s process for preparing medicated wines by fermentation is noticed at the end of the alphabetical list given below.", "“Medicated wines should be kept in stoppered glass vessels, and be frequently shaken during maceration.” (Ph. L.)", "The following are the principal medicated wines at present in use:", "Wine of Acetate of Iron.= _Syn._ VINUM FERRI ACETATIS. (Soubeiran.) _Prep._ Acetate of iron, 32 gr. white wine, 16 oz.", "Wine, Alkaline Diuretic.= _Syn._ VINUM ALKALINUM DIURETICUM; (Sydenham). _Prep._ Ashes of broom, 12 oz.; Rhenish wine, 4 pints.——_Dose_, 3 oz. twice a day.", "Wine of Al′oes.= _Syn._ VINUM ALOËS (B. P., Ph. L. & E.), TINCTURA SACRA†, TINCT. HIERÆ PICRƆ, L. _Prep._ 1. (B. P.) Socotrine aloes, 1-1/2 oz.; ginger, in coarse powder, 80 gr.; cardamom seeds, bruised, 80 gr.; sherry, 40 oz.; digest seven days, strain, and make it up to 40.——_Dose_, 1 to 2 dr.", "2. (Ph. L.) Powdered Socotrine or hepatic aloes, 2 oz.; powdered canella, 1/2 oz.; sherry, 1 quart; macerate for 14 days, and filter. In the Ph. E. cardamoms and ginger, of each 1-1/2 dr., are substituted for canella.——_Dose._ As a purgative, 1/2 to 2 fl. oz.; as a stomachic, 1 to 2 fl. dr.", "Wine of Aloes (Al′kaline).= _Syn._ VINUM ALOËS ALKALINUM, L. _Prep._ (Dr A. T. Thomson.) Carbonate of soda, 3 oz.; myrrh and extract of aloes, of each 6 dr.; sesquicarbonate of ammonia, 4-1/2 dr.; sherry, 24 fl. oz. (say 1-1/4 pint); macerate, as before. In dyspepsia, chlorosis, &c.——_Dose._ As the last.", "Wine, Antimo′′nial.= _Syn._ TARTAR EMETIC WINE; WINE OF POTASSIO-TARTRATE OF ANTIMONY; VINUM ANTIMONII POTASSIO-TARTRATIS (Ph. L.), V. ANTIMONIALE (B. P., Ph. E.), L. _Prep._ 1. (B. P.) Tartarated antimony, 2 gr.; sherry, 1 oz.——_Dose_, 10 to 60 minims. (In consequence of the insolubility of the tartarated antimony in the sherry, Squire recommends it to be dissolved in about ten times its weight of hot water, and that the wine be added to the solution.)", "2. (Ph. L. & E.) Potassio-tartrate of antimony, 40 gr.; sherry, 1 pint; dissolve. Each fluid oz. contains 2 gr. of emetic tartar.——_Dose._ As a diaphoretic and expectorant, 10 to 30 drops, frequently; as a nauseant, 1 to 2 fl. dr.; as an emetic, 2 to 4 fl. dr. The corresponding compound of the Ph. D. is ANTIMONII TARTARIZATI LIQUOR. See SOLUTION OF POTASSIO-TARTRATE OF ANTIMONY.", "Wine, Antiscorbutic.= _Syn._ VINUM ANTISCORBUTICUM (P. Cod.). _Prep._ Fresh horseradish root, 3 oz.; scurvy-grass, 1-1/2 oz.; watercress leaves, 1-1/2 oz.; buckbean, 1-1/2 oz.; mustard seed, 1-1/2 oz.; chloride of ammonium, 5-1/2 dr.; wine, 5 pints; compound spirit of scurvy-grass, 1-3/4 oz.", "Wine, Aromatic.= _Syn._ VINUM AROMATICUM. (P. Cod.) _Prep._ Aromatic species, 1 oz.; vulnerary tincture, 1 oz.; red wine, 10 oz. For outward use. M. Ricord sometimes adds from 1 to 6 per cent. of tannin.", "Wine of Bark.= _Syn._ VINUM CINCHONÆ (P. Cod.) Yellow bark, 3 oz.; proof spirit, 6 oz. (by weight). Macerate 24 hours and add, red wine, 5 pints. Macerate for 10 days, shaking it occasionally; strain with expression, and filter.", "Wine of Bark (Compound).= _Syn._ VINUM CINCHONÆ COMPOSITUM. (P. Cod.) _Prep._ Yellow bark, 1 oz.; bitter orange peel, 44 gr.; chamomiles, 44 gr.; alcohol, (·864) 1 oz. (by weight); white wine, 9 oz. (by weight). Macerate for 10 days.", "Wine of Bark, Muriated.= _Syn._ VINUM CINCHONÆ MURIATUM. _Prep._ Ammonio-citrate of iron, 1/2 oz.; wine of pale Peruvian bark, 5 pints (made with double the quantity of bark contained in the yellow); dissolve the ammonio-citrate in twice its weight of distilled water, and add to the wine.", "Wine of Bitter Sweet.= _Syn._ VINUM DULCAMARÆ (Dr Currie). _Prep._ Dulcamara stalks and leaves, 1 lb.; sherry, 2 pints. Macerate for 14 days, and strain.", "Wine of Buchu.= _Syn._ VINUM BUCHU (Brandes). _Prep._ Buchu leaves, 2-1/2 oz.; white wine, 1 pint.", "Wine of Cachina.= _Syn._ VINUM CACINÆ. _Prep._ Cachina, bruised, 1 oz.; Malaga wine, 16 oz. Macerate for 6 days, and strain.", "Wine, Camphorated.= _Syn._ VINUM CAMPHORATUM. (Ph. G.) Camphor and gum acacia in powder, of each 1/2 oz. Mix accurately and gradually. Add 24 oz. (by weight) of white wine.", "Wine of Cascarilla.= _Syn._ VINUM CASCARILLÆ (Bernardeau). _Prep._ Cascarilla, 1 oz.; Malaga wine, 1 pint.——_Dose_, 1 oz., twice a day in consumption.", "Wine of Catechu.= _Syn._ VINUM CATECHU (Soubeiran). _Prep._ Tincture of catechu, 1 part; red wine, 12-1/2 parts. Mix, and after a few days, filter.", "Wine of Centaury (Compound).= _Syn._ VINUM CENTAURII COMPOSITUM. HOFFMAN’S ELIXIR VISCERALE. _Prep._ Centaury, orange peel, extract of blessed thistle, gentian, myrrh, cascarilla, each 1 dr.; sherry, 2 pints.", "Wine, Chalyb′eate.= See WINE OF IRON.", "Wine of Cinnamon.= _Syn._ VINUM CINNAMOMI (Beral). _Prep._ Cinnamon, 1 oz.; alicant wine, 16 oz.; macerate and filter. Sugar is sometimes added.", "Wine of Citrate of Iron.= _Syn._ VINUM FERRI CITRATIS. (B. P.) Dissolve 140 grains of citrate of iron and ammonia in 1 pint of orange wine; let the solution remain for 3 days in a closed vessel, shaking occasionally; then filter.", "Wine of Col′chicum.= _Syn._ WINE OF COLCHICUM ROOT; VINUM COLCHICI (B. P.); VINUM RADICIS COLCHICI (Ph. L. & E.), L. _Prep._ 1. (B. P.) Colchicum corms, dried and sliced, 4; sherry, 20; macerate seven days and strain.——_Dose_, 20 to 30 minims.", "2. (Ph. L.) Dried corms of meadow saffron (sliced), 8 oz.; sherry wine, 1 quart; macerate 7 days, and strain (press strongly the residuum and filter the mixed liquor——Ph. E.). A powerful sedative and purgative.——_Dose_, 1/2 to 1 fl. dr.; in gout, acute rheumatism, and other painful and inflammatory and nervous affections.", "_Obs._ The celebrated EAU MÉDICINALE of M. Husson (AQUA MEDICINALES HUSSONII) resembles, in composition and action, the above preparation in every point except its strength, which, we believe, is much above that of the wine of the British Colleges.", "Wine of Colchicum Seed.= _Syn._ VINUM SEMINIS COLCHICI, V. SEMINUM C., L. _Prep._ (Ph. U. S. & Dr Williams.) Seeds of meadow saffron (preferably ground in a coffee-mill), 2 oz.; sherry, 16 fl. oz.; macerate for 14 days.——_Dose_, 1 to 1-1/2 fl. dr.; in gout, &c.", "Wine, Emet′ic.= See ANTIMONIAL WINE, WINE OF IPECACUANHA, &c.", "Wine of Colocynth.= _Syn._ VINUM COLOCYNTHIDIS (Van Mons). _Prep._ Colocynth, 2 oz.; white wine, 24 oz. Macerate for 8 days, and filter.", "Wine of Elecampane.= _Syn._ VINUM INULÆ. As wine of wormwood.", "Wine of Ergot.= _Syn._ VINUM ERGOTÆ (Ph. U. S.) _Prep._ Fluid extract of ergot (Ph. U. S.), 2 oz. (o. m.); white wine, 14 oz. (o. m.). Mix and filter.", "Wine of Foxglove.= _Syn._ VINUM DIGITALIS. (Ph. Port.) _Prep._ Dried foxglove, 1 oz.; good white wine, 32 oz. Macerate for 4 days, and strain.", "Wine of Gen′tian.= _Syn._ BITTER WINE, TONIC W.; VINUM AMARA, V. GENTIANÆ (Ph. E.), L. _Prep._ (Ph. E.) Gentian, in coarse powder, 1/2 oz.; yellow bark (do.), 1 oz.; dried orange peel, 2 dr.; canella, in coarse powder, 1 dr.; proof spirit, 4-1/2 fl. oz.; digest for 24 hours, then add of sherry 1 pint and 16 fl. oz., and further digest for 7 days. Tonic and stomachic.——_Dose_, 1/2 to 3/4 fl. oz.", "Wine of Hedge Hyssop.= _Syn._ VINUM GRATIOLÆ (Niemann). _Syn._ Hedge hyssop, 2 dr.; white wine, 16 dr. Digest at a gentle heat for 4 hours, and strain.——_Dose_, 1 oz.; frequently in hypochondriasis.", "Wine of Hel′lebore.= See WINE OF WHITE HELLEBORE.", "Wine of Holly.= _Syn._ VINUM ILICIS (Rousseau). Powdered holly leaves, 2 dr.; white wine, 6 oz. Infuse for 12 hours.", "Wine of Iodide of Iron.= _Syn._ VINUM FERRI IODIDI (Pierquin). _Prep._ Iodide of iron, 4 dr.; Bordeaux wine, 1 pint.", "Wine of Ipecacuan′ha.= _Syn._ EMETIC WINE; VINUM IPECACUANHÆ (B. P., Ph. L., E., & D), L. _Prep._ 1. (B. P.) Ipecacuanha, bruised, 1; sherry, 20; macerate seven days, shaking occasionally, strain, and make up to 20.——_Dose._ As an expectorant, 5 to 40 minims; as an emetic, 3 to 6 dr.", "2. Ipecacuanha root, bruised, 2-1/2 oz.; sherry, 1 quart; macerate for 7 days (14 days, and strain, with, expression——Ph. D.). This is a mild and excellent preparation.——_Dose._ As a diaphoretic and expectorant, 10 to 40 drops, in coughs, diarrhœa, dysentery, dyspepsia, &c.; as an emetic, 2 fl. dr. to 1 fl. oz., in divided doses; as an emetic for infants and young children, 1/2 teaspoonful every 10 or 15 minutes until it operates.", "Wine of I′ron.= _Syn._ CHALYBEATE WINE, STEEL W.; VINUM FERRI (B. P., Ph. L.), L. _Prep._ 1. (B. P.) Fine iron wire (No. 35), 1 oz.; sherry, 20 oz.; digest thirty days with frequent agitation. The bottle to be corked, but the wire not wholly immersed.——_Dose_, 1 to 4 dr.", "2. (Ph. L.) Iron wire, 1 oz.; sherry, 1 quart; digest, with frequent agitation, for 30 days, and strain. Each fl. oz. contains less than 1-1/2 gr. of metallic iron.", "3. Ammonio-tartrate of iron (Aikin’s), 1-1/2 dr.; sherry, 1 pint; dissolve. Frequently substituted for the last, especially when the preparation is required in a hurry.——_Dose_, 1 to 5 fl. dr.; as a mild chalybeate.", "_Obs._ The formula for WINE OF IRON was modified in the Ph. L. 1824, omitted in that of 1836, and restored, in its original character, in that of 1851.", "Wine of Liquorice.= _Syn._ VINUM GLYCYRRHIZÆ, FULLER’S SWEET TINCTURE. _Prep._ Liquorice (Italian juice), 1 oz.; cochineal, 2 scruples; canary wine, 2 pints. Sometimes 1 drachm of saffron is added.", "Wine of Malate of Iron.= Iron wire steeped in cider.", "Wine of Mea′dow Saf′fron.= WINE OF COLCHICUM.", "Wine of Olive.= _Syn._ VINUM OLIVÆ (Louis). _Prep._ Fresh olive leaves, 2 oz.; white wine 32 oz. Half a glass twice a day.", "Wine of Onion.= _Syn._ VINUM CEPÆ. _Prep._ Two onions, sliced; white wine, 1-1/2 pint. Digest and strain. For gravel.", "Wine of O′′pium.= _Syn._ SYDENHAM’S LIQUID LAUDANUM†; VINUM OPII (B. P., Ph. L., E., & D.), TINCTURA, THEBAICA†, LAUDANUM LIQUIDUM SYDENHAM†, L. _Prep._ 1. (B. P.) Extract of opium, 1 oz.; cinnamon bark, 75 gr.; cloves, 75 gr.; sherry wine, 20 oz.; macerate for seven days and filter.——_Dose_, 10 to 40 minims.", "2. (Ph. L.) Extract of opium (Ph. L.), 2-1/2 oz.; cinnamon and cloves, of each, bruised, 2-1/2 dr.; sherry, 1 quart; macerate for 7 days (14 days——Ph. D.), and filter. In the Ph. E., opium, 3 oz., and in the Ph. D., opium, in coarse powder, 3 oz., are ordered, instead of extract of opium. The Dublin College also omits the aromatics.", "3. (Wholesale.) From extract of opium, 11 oz.; oil of cassia, 25 drops; oil of cloves, 20 drops; wine, 1 gall. (or rectified spirit, 1-1/2 pint; water, 6-1/2 pints; colouring, q. s.); digest, with agitation, until dissolved. Milder than the tincture.——_Dose_, 10 to 40 drops; as an anodyne and hypnotic.", "Wine of Opium (Fermented).= _Syn._ ROUSSEAU’S LAUDANUM, BLACK-DROP; VINUM OPII FERMENTATIONE PARATUM, GUTTA NIGRA, L. _Prep._ (P. Cod.) Opium, 4 oz.; boiling water, 5 lbs.; dissolve, add of honey, 1 lb.; yeast, 2 dr.; keep it at 86° Fahr. for a month, or until the fermentation is complete; then press, filter, distil off 16 oz., and evaporate the residuum to 10 oz.; distil the 16 oz. of spirit obtained above until 12 oz. have passed over, and from this, by a third distillation, obtain 4-1/2 oz., which add to the evaporated solution (10 oz.), and filter. About four times as strong as tincture of opium. See DROP, BLACK.", "Wine of Orange.= _Syn._ VINUM AURANTII (B. P.) _Prep._ Made in Britain by the fermentation of a saccharine solution, to which the fresh peel of the bitter orange has been added, contains 12 per cent. of alcohol, and is but slightly acid to test-paper.", "Wine of Pepsin.= _Syn._ VINUM PEPSINI (Ph. G.). _Prep._ Remove by hard scraping, by means of a bone knife, the pepsin from the mucous membrane of a previously washed, freshly killed, pig’s or ox’s fourth stomach, and mix 10 drams of it with 5 drams (by weight) of glycerin diluted with 5 drams of water; put into a large flask and shake up vigorously with 13-1/2 oz. (by weight) of white wine, and 1/2 dr. (by weight) of hydrochloric acid. Macerate for 3 days at 68° Fahr., frequently shaking, and filter.", "Wine of Potas′sio-tartrate of Antimony.= See WINE, ANTIMONIAL (_above_).", "Wine of Quinine.= _Syn._ VINUM QUINLÆ (B. P.), L. _Prep._ 1. (B. P.) Sulphate of quinina, 20 gr.; citric acid, 30 gr.; orange wine, 20 oz.; dissolve the citric acid and then the sulphate of quinia in the wine; digest three days and filter.——_Dose_, 1/2 to 1 oz.", "2. (Magendie.) Sulphate of quinine, 14 gr.; sherry, 1 quart; agitate frequently for some time. “The sulphate of quinine requires to be dissolved in a little dilute sulphuric acid before it is added to the wine.” (Dr Hayes.)——_Dose_, 1 wine-glassful, as a tonic and stomachic.", "Wine of Quinine, Aromatic.= _Syn._ VINUM QUINIÆ AROMATICUM. DR COLLIER’S AROMATIC QUININE WINE. _Prep._ Disulphate of quinine, 18 gr.; citric acid, 15 gr.; sound orange wine, 1 bottle (24 fl. oz.).", "Wine of Rhu′barb.= _Syn._ VINUM RHEI (B. P., Ph. E. & D.), L. TINCTURA RHÆI VINOSA. _Prep._ 1. (B. P.) Rhubarb, in coarse powder, 1-1/2; canella bark, 1/8; sherry, 20; macerate seven days, filter, and make up to 20.——_Dose_, 1 to 2 dr.", "2. (Ph. B.) Rhubarb, in coarse powder, 5 oz.; canella, in coarse powder, 2 dr.; proof spirit, 5 fl. oz.; sherry, 1-3/4 pint; macerate for 7 days, press, and filter.", "3. (Ph. D.) Rhubarb, 3 oz.; canella, 2 dr.; sherry, 1 quart; macerate 14 days. Weaker than the last.——_Dose._ As a stomachic, 1 to 3 fl. dr.; as a purgative, 1/2 to 1 fl. oz., or more. It does not keep well.", "Wine of Sarsaparilla.= _Syn._ VINUM SARSAPARILLÆ (Beral). _Prep._ Alcoholic extract of sarsaparilla, 1 oz.; white wine, 16 oz.", "Wine of Senna.= _Syn._ VINUM SENNÆ (Ph. Swed.). _Prep._ Senna, 4 oz.; coriander seed, 2 dr.; fennel seed, 2 dr.; sherry, 2-1/2 lbs. Digest for 3 days, add stoned raisins, 3-1/2 oz. Macerate for 24 hours, and strain with expression.", "Wine of Squills.= _Syn._ VINUM SCILLÆ (P. Cod.). _Prep._ Dried squills, 3 oz.; Malaga wine, 2-1/2 pints. Macerate for 10 days.", "Wine of Squills, Bitter.= _Syn._ VINUM SCILLITICUM AMARUM (P. Cod.). Pale Peruvian bark, 6 oz.; winter’s bark, 6 oz.; lemon peel, 6 oz.; swallow-wort, 1-1/2 oz.; angelica root, 1-1/2 oz.; squill, 1-1/2 oz.; wormwood, 3 oz.; balm, 3 oz.; jumper berries, 1-1/2 oz.; mace, 1-1/2 oz.; white wine, 2-1/2 galls.; proof spirit, 1 pint. Macerate for 10 days.", "Wine of Squills, Compound.= _Syn._ VINUM SCILLÆ COMPOSITUM (Richter). _Prep._ Dried squill, 1 oz.; orange peel, 3 dr.; juniper berries, 2 dr.; white wine, 2-1/2 pints. Digest for 3 days, filter, and add 2 oz. of oxymel of squills.", "Wine of Stramonium.= _Syn._ VINUM STRAMONII (Ph. Bat.). _Prep._ Stramonium seeds, 2 oz.; Malaga wine, 8 oz.; rectified spirit, 1 oz. Digest and filter.", "Wine of Tobac′co.= _Syn._ VINUM TABACI (Ph. E.), L. _Prep._ (Ph. E.) Tobacco, 3-1/2 oz.; sherry, 1 quart; digest 7 days, strain, with strong pressure, and filter. A powerful sedative and diuretic.——_Dose_, 10 to 30 drops; in dropsy, lead colic, ileus, &c.", "Wine of Vipers.= _Syn._ VINUM VIPERINUM (Ph. L., 1746). _Prep._ Dried vipers, 2 oz.; white wine, 3 lbs. Macerate for 7 days.", "Wine of White Hel′lebore.= _Syn._ VINUM VERATRI (Ph. L.), TINCTURA VERATRI ALBI†, L. _Prep._ (Ph. L.) White hellebore, sliced, 8 oz.; sherry wine, 1 quart; digest for 7 days, press, and filter.——_Dose_, 10 drops, gradually increased to 25 or 30; as a substitute for colchicum, in gout and rheumatism, &c. It is less manageable than wine of colchicum, and is now seldom employed.", "Wine of White Hellebore (Opiated).= _Syn._ MOORE’S EAU MÉDICINALE; VINUM VERATRI OPIATUM, L. _Prep._ From wine of white hellebore, 3 fl. dr.; tincture of opium, I fl. dr.——_Dose._ As the last.", "Wine of Wormwood.= _Syn._ VINUM ABSINTHII (P. Cod.). _Prep._ Dried wormwood leaves, 3 oz.; white wine, 5 pints; proof spirit, 6 oz. Macerate the leaves in the spirit, in 24 hours add the wine, macerate for 10 days, and strain.", "Wines, Medicated (Dr B. Lane’s).= _Syn._ VINOUS ESSENCES; ESSENTIÆ VINOSÆ, LIQUORES VINOSI, L. _Prep._ From an infusion or solution of the drug, of about 3 or 4 times the usual strength, fermented with a little yeast, and about 3 or 4 lbs. of sugar per gallon; the fermented liquor being afterwards set in a cool cellar until fit for bottling. Compounds of CALUMBA, CASCARILLA, GENTIAN, OPIUM, RHUBARB, SENNA, and VALERIAN, have been thus prepared. That of OPIUM is made of only twice the strength of the common tincture.", "WINE-STONE.= CRUDE TARTAR or ARGOL.", "WINE TESTS.= _Prep._ 1. (Hahnemann’s.) From quicklime, 1 oz.; flowers of sulphur, 1-1/2 oz.; mix, and heat them in a covered crucible for 5 or 6 minutes; put 2 dr. of the product and an equal weight of tartaric acid (separately powdered), into a stoppered bottle, with a pint of water, and shake them well; let the liquid settle, pour off the clear portion, and add of tartaric acid, 1-1/2 dr.", "2. (Dr Paris’s.) From sulphide of calcium and cream of tartar, of each (in powder), 1/2 oz.; hot water, 1 pint; agitate, &c., as before; decant the cold clear liquid into 1-oz. phials, and add 20 drops of hydrochloric acid to each of them.", "_Obs._ The above tests will throw down the least quantity of lead from wines, as a very sensible black precipitate. As iron might be accidentally contained in the wine, the hydrochloric acid is added to the last test, to prevent the precipitation of that metal.", "WIN′TER-GREEN (American).= _Syn._ PIPSISSEWA; CHIMAPHILA (Ph. L. & E.). PYROLA (Ph. D.), L. The herb of _Chimaphila umbellata_. It is astringent, diuretic, tonic, and stomachic; and has been successfully administered in loss of appetite, dyspepsia, dropsy, chronic affections of the urinary organs, scrofula, &c. It must not be confounded with ordinary winter-green (box berry, chequer b., partridge b., mountain tea), which is the _Gaultheria procumbens_, a plant belonging to the _Ericaceæ_, whilst the former plant belongs to a genus of the _Pyrolaceæ_. See DECOCTION, EXTRACT, and OILS (Essential).", "WIREWORM.= The Editor is indebted to Dr Spencer Cobbold, F.R.S., for the following communication on this subject:——“Dear Prof. Tuson,——You asked me about the remedies for wireworm. Although a great deal has been said on the subject, yet it is not easy to advise. I believe the _best plan_ is to ‘catch-’em-alive’ by means of sliced potatoes, turnips, or carrots laid in rows, women and children being employed every morning to pick up the slices, and brush off the larvæ into a jar (the slices being replaced). Mr Hogg (the Ettrick Shepherd) found lettuce leaves very serviceable when laid as a bait in a similar way. Pheasants are very destructive to them. As agriculturists do not like the trouble and expense of this baiting method (by far the best if persevered in) some have recommended deep ploughing, &c. The following extract taken from the ‘Journal of the Agricultural Society, of Victoria,’ bears on the question at issue. Trusting it may be found useful, believe me, yours faithfully, T. SPENCER COBBOLD.”", "“_Remedy for Wireworm._——Having seen in your issue of the 24th ult. that ‘B,’ would be glad if any one could give any information as to a remedy for the ravages of the wireworm, which plays such havoc in our corn fields during the early part of the growth of our cereal crops, I beg to offer a few observations on the subject. I have for years paid particular notice as to any remedy or preventive, and it is with regard to the latter that I shall chiefly confine my remarks, as there is positively no known remedy when once the insects have attacked the crop. Some persons recommend the application of lime or salt, but it is a well-known fact that if either of these is applied in such quantity as to destroy the worm, it will likewise destroy vegetation, and consequently the crop will be entirely lost; and not alone this crop, but the soil will be poisoned to such an extent as to injure succeeding crops. What I have found most successful is deep ploughing, not what is ordinary called deep ploughing, 7 or 8 inches, but to the depth of at least 10 or 12, where the soil will admit of it. The wireworm lives not more than 4 inches below the surface, and by burying it 10 or 12 inches it is found that it cannot again make its way to the surface, and consequently can do no injury to surface-rooted plants, such as the grain crops. The operation of ploughing should be performed as follows: a strong skim coulter is attached to the beam of an ordinary strong plough, which is drawn by three horses. The skim coulter pares off the surface, which is buried underneath the sod turned over by the mould-board. Or it is sometimes performed in a different way. A small plough, drawn by one horse, precedes the ordinary plough, skimming off the surface exactly the same as the skim coulter. So much for a preventive. As to remedy, what I have found most effectual is heavy rolling, using, if possible, such a roller as that called the Crosskill, which crushes the insects, killing some, and preventing ", "WITCH MEAL.= _Syn._ VEGETABLE SULPHUR, LYCOPODIUM. The spores of _Lycopodium clavatum_, or club moss.", "WOAD.= _Syn._ DYER’S WOAD; PASTEL, Fr. The _Isatis tinctoria_. To prepare them for the dyer, the leaves are partially dried and ground to a paste, which is made into balls; these are placed in heaps, and occasionally sprinkled with water, to promote the fermentation; when this is finished, the woad is allowed to fall down into lumps, which are afterwards reground and made into cakes for sale. On mixing the prepared woad with boiling water, and, after standing for some hours in a closed vessel, adding about 1-20th its weight of newly slaked lime, digesting in a gentle warmth, and stirring the whole together every 3 or 4 hours, a new fermentation begins; a blue froth rises to the surface, and the liquor, though it appears itself of a reddish colour, dyes woollens of a green, which, like the green from indigo, changes in the air to a blue. This is said to be one of the nicest processes in the art of dyeing, and does not well succeed on the small scale. Woad is now mostly used in combination with indigo. 50 lbs. of woad are reckoned equal to 1 lb. of indigo.", "WOL′FRAM.= See TUNGSTEN.", "WOLFS′BANE.= See ACONITE.", "WOOD= is polished by carefully rubbing down the grain with fine glass paper, or pumice-stone, and then rubbing it, first with finely-powdered pumice-stone and water, and afterwards with tripoli and linseed oil, until a proper surface is obtained. For common purposes, glass paper, followed by a metal burnisher, is employed.", "Wood is stained by the application of any of the ordinary liquid dyes employed for wool or cotton. They sink deeper into the wood when they are applied hot. When the surface is properly strained and dried, it is commonly cleaned with a rag dipped in oil of turpentine or boiled oil, after which it is either varnished or polished with beeswax. Musical instruments, articles of the toilette, &c., are usually treated in this way.", "Wood is preserved by any agents which destroy the tendency to putrefaction of the matter within its pores, or which enables it to resist the attacks of insects, or renders it unsuited to the growth of minute fungi. See DRY-ROT.", "WOOD NAPH′THA.= See SPIRIT (Pyroxylic).", "WOOD OIL.= See BALSAM, GURGUN.", "WOODY FIBRE.= See LIGNIN.", "WOODY NIGHT′SHADE= BITTER-SWEET, _Solanum dulcamara_.", "WOOL.= _Syn._ LANA, L. Wool is a fine, soft, elastic variety of hair, cellulated in its structure. Its filaments are cylindrical, like those of silk; but the surface is covered with thin scales or epidermic cells. In the finer qualities, these filaments vary in thickness from 1/1100 to 1/1500 of an inch; and under a good microscope distinctly exhibit, at intervals of about 1/300 of an inch, a series of serrated rings, imbricated towards each other, “like the joints of equisetum, or, rather, like the scaly zones of a serpent’s skin.” These appearances render it almost impossible to mistake wool for silk, linen, or cotton. From experiments made by different competent authorities, it is found that wool is one of the worst conductors of heat known. This property renders woollen fabrics particularly adapted for clothing in cold, damp, and changeable climates, since it enables them to maintain the surface of the body at a proper and equable temperature. Wool, sometimes, however, proves too irritative for highly sensitive skins, and, moreover, disturbs the electricity of the cutaneous surface, on friction, even more than silk. On these accounts there are persons who find it unpleasant to wear woollen garments, of any description, next the skin; in which cases all the advantages that can be derived from their use may be obtained by wearing them outside one of linen or cotton. According to Erasmus Wilson, this method “is preferable in warm weather, since the linen absorbs the perspiration, while the woollen garment preserves the warmth of the body, and prevents the inconvenience resulting from its evaporation.” See FLANNEL.", "_Identif._ 1. By the microscope. (See _above_.)", "2. Its fibres, when inflamed, shrivel up, and burn with difficulty, and evolve the peculiar and characteristic odour of hair when similarly treated, leaving a bulky charcoal; whereas cotton and linen burn rapidly, leave no charcoal, and evolve little or no odour. Silk acts in nearly the same manner as wool.", "3. Nitric acid, picric acid, and gaseous chlorine, stain the fibres of wool and silk yellow. Dr J. J. Pohl recommends an aqueous or alcoholic solution of picric acid as well adapted for a test——After immersion of a small portion of the fabric or yarn for from 5 to 10 minutes in the solution, it is to be taken out, and washed in warm water. The linen and cotton in it will then appear white, but the wool, silk, or other animal fibre, will retain its yellow colour. In stuffs, cloths, flannel, &c., the mixed threads may be readily observed by means of a pocket lens, and their relative numbers may be ascertained by means of a ‘thread counter.’ This test acts best with white, but is also applicable to many other colours. For dark colours nitric acid is preferable.", "4. A square inch of the fabric or a small portion of the yarn, is boiled for a short time in a solution of caustic soda or potassa, and then withdrawn and washed. If it be of pure wool, it will be dissolved, and wholly disappear; if any threads or fibres are left undissolved, they consist of either cotton or linen; of these, such as have acquired a dark yellow tinge, are linen, whilst those which have retained their whiteness, or which are only slightly discoloured, are cotton. The relative proportion of the adulteration may be ascertained as before. See COTTON, LINEN, and SILK.", "Wool and woollen goods exhibit a greater affinity for colouring matter than either cotton or linen, and in many cases this exceeds even that of silk. The most difficult dye to impart to wool is a rich, deep, and permanent black. See DYEING, MORDANTS, &c.", "Woollen goods are cleaned and scoured in the manner noticed under BLEACHING and SCOURING.", "Wool, Spanish.= Rouge-crepons.", "Wool, Styptic.= Dr. Erie, of Isny, prepares this by boiling the finest carded wool for half an hour or an hour in a solution containing 4 per cent. of soda, then thoroughly washes it out in cold spring water, wrings it; and dries it. The wool is thus effectually purified, and is now capable of imbibing fluids uniformly. It is then to be dipped two or three times in fluid chloride of iron diluted with one-third of water, expressed and dried in a draught of air, but not in the sun or by the aid of high heat; finally, it is carded out. Thus prepared, it is of a beautiful yellowish-brown colour, and feels like ordinary dry cotton wool.", "As it is highly hygroscopic, it must be kept dry, and when required to be transported, must be packed in caoutchouc or bladder. Charpie may be prepared in a similar manner, but on account of its coarser texture, is not so effective as cotton wool, presenting a less surface for producing coagulation. When the wool is placed on a bleeding wound, it induces moderate contraction of the tissue, coagulation of the blood that has escaped, and subsequently coagulation of the blood that is contained within the injured vessels, and thus arrests the hæmorrhage. The coagulating power of the chloride of iron is clearly exalted by the extension of its surface that is in this way affected. The application of the prepared wool is not particularly painful, whilst by sucking up the superfluous discharge, and preventing its decomposition, it seems to operate favorably on the _process of the wound_.[272]", "[Footnote 272: ‘Lancet.’]", "Wool Work, Woollen Shawls, &c., to clean.=——Boil a large piece of soap in rain-water. Put it into an earthenware pan and add a teacupful of ox-gall, which any butcher will supply. Put in the work to be cleaned, and rub it briskly, as you would a pocket handkerchief, lifting it up and down. Wash in two waters, if very dirty; then rinse quickly in cold water, lay a cloth over it, and fold it tightly. Iron it immediately on the wrong side with hot, heavy irons.", "WOORA′RA.= _Syn._ OURARI, WOURALI. A deadly poison employed in Guiana, obtained from the _Strychnos toxifera_. See UPAS.", "WOOTZ.= The Indian name of steel; applied in this country to the steel imported from Bengal.", "WORM BARK.= _Syn._ CABBAGE-TREE BARK, or GEOFFRÆYA INERMIS, L. The bark of _Andira inermis_ (_Geoffræya i._ of some botanists). A powerful astringent, purgative, anthelmintic, and narcotic.——_Dose_, 10 to 30 gr. In larger doses, or if cold water be drunk during its action, it is apt to occasion sickness, vomiting, and delirium. The remedy for this is copious draughts of warm water.", "WORM SEED.= _Syn._ SEMEN CONTRA, SEMEN CINÆ, L. The broken peduncles, mixed with the calyces and flower-buds, of several species of _Artemisia_ imported from the Levant.——_Dose_, 10 to 30 gr., in powder; as a vermifuge. See SANTONIN.", "WORMS (Intes′tinal).= _Syn._ VERMES, INTESTINALIA (Cuvier), ENTOZOA (Rudolphi), L. The principal parasites which are generated and nourished in the human intestinal canal are the——_Ascaris lumbricoides_ (Gmelin), or long round-worm, found in the small intestines, and which is generally of the thickness of a goose-quill, and varies in length from 10 to 15 inches;——_Ascaris vermicularis_ (Gmelin), maw, or thread-worm, which is thread-like in appearance, varies from 1-1/2 to 5 lines in length, and confines itself chiefly to the rectum;——_Tricocephalus hominis_ (Gmelin), or long thread-worm, varying from 1-1/4 to 2 inches in length, and found chiefly in the cæcum;——_Tænia solium_ (Gmelin), or common tapeworm, having a flattened riband-like appearance, varying in length from 3 or 4 to 15 or 20 feet, and occupying the small intestines;——_Bothriocephalus latus_, or broad tapeworm, a variety seldom found in this country, but common in Switzerland and the north of Europe; and, _Tænia mediocanellata_, another large species, described by Küchenmeister.", "_Causes._ A debilitated state of the digestive organs, improper food, sedentary, habits, impure air, bad water, and, apparently, an occasional hereditary tendency to worms.", "_Symp._ Griping pains, especially about the navel; acid eructations; slimy stools; occasional nausea and vomiting, without any manifest cause; heat and itching about the anus; tenesmus;, emaciation; disturbed dreams; grinding of the teeth during sleep; pallor of countenance; discoloration round the eyes; feverishness; headache; vertigo, &c. In many cases these symptoms are often highly aggravated, and mistaken for primary diseases. The only absolutely positive evidence of the existence of worms is, however, their being seen in the fæces.", "_Treat._ In common cases, an occasional moderately strong dose of calomel overnight, followed by a smart purgative the next morning, is an excellent remedy, where the use of mercurials is not contra-indicated. Cowhage, made into an electuary with honey or treacle, is also an excellent vermifuge. Oil of turpentine is useful against nearly every variety of worms, and, when taken in sufficient doses to reach the rectum, is almost specific in ascarides (thread-worms). When this is inconvenient, an occasional enema of oil of turpentine is even more effective. Enemas of aloes are also very useful in such cases. Scammony, under the form of basilic powder, has long been employed to expel worms in children. Aloes, castor-oil, worm-seed, tin-filings, and sulphur, are likewise popular remedies. Cabbage-tree bark is a powerful anthelmintic; but its use requires caution. Most of the quack vermifuges contain either aloes or gamboge, or calomel and jalap. The substances which have been most highly extolled for the destruction or expulsion of tapeworm (tænia) are kousso, oil of turpentine, male fern, pomegranate, and tin-filings. The first two are those on which the most dependence may be placed. Madame Nouffer’s celebrated ‘Swiss remedy’ for tapeworm, for which Louis XVI gave 18,000 francs, consisted of 2 or 3 dr. of powdered male fern, taken in 1/4 pint of water, in the morning, fasting, followed in 2 hours by a bolus made of calomel and scammony, of each 10 gr.; gamboge, 6 or 7 gr. ‘Swain’s vermifuge’ is prepared from worm-seed, 2 oz.; valerian, rhubarb, pink-root, and white agaric, of each 1-1/2 oz.; boiled in water, q. s. to yield 3 quarts of decoction, to which 30 drops of oil of tansy, and 45 drops of oil of cloves, dissolved in a quart of rectified spirit, are added. All purgatives may be regarded as vermifuges. Besides our efforts to destroy and expel the worms, the tone of the primæ vitæ should be raised by the use of stomachics and tonics, by which the tendency to their ", "_Obs._ Parasitic worms as existing in animals are so remarkably prevalent and so widely diffused that probably no creature can be said to be secure against their attack. Among domestic animals, sheep often suffer to a most serious extent from these parasites, and more especially from the nematoid, known as _Strongylus bronchialis_. In some years lambs are lost by hundreds from the complications of disease which attend upon the presence of these worms within the windpipe and the bronchial tubes. Their existence is marked by great wasting of the body, hurried breathing, and distressing cough. After a time diarrhœa sets in, which quickly carries off the animal. It has been found that lambs fed on clover, and other allied plants, which had been pastured the year previously with sheep, suffer the most, and are far more likely to be affected than those which are differently managed. Remedial measures too often prove ineffectual, especially when structural disease of the lungs has followed as a consequence. The exhibition of oil of turpentine in doses of about half an ounce, mixed with an equal quantity of linseed oil, is sometimes found to be beneficial; but it must be conjoined with a corn diet, the free use of salt, and also sulphate of iron mixed with the manger food, tincture of assafœtida, and the essential oil of savin, in small doses, are remedies greatly extolled by some persons. The inhalation of diluted chlorine gas or of sulphurous acid gas is often exceedingly beneficial; but remedies of this kind ought always to be confided to the superintending care of the veterinary surgeon.", "WORM TEA.= A preparation sold in the shops of the United States, and much used, consisting, according to Brande, of spigelia or pink-root, savin, senna, and manna.", "WORM′WOOD.= _Syn._ ABSINTHIUM (Ph. L. & E.), L. The flowering herb of _Artemisia Absinthium_, a well-known plant, indigenous to this country, and largely cultivated for medicinal purposes. It is a bitter tonic and stomachic, and also anthelmintic.——_Dose_, 20 to 40 gr. of the dried herb, either in powder or made into a tea or infusion; in dyspepsia, dropsy, scurvy, sympathetic epilepsy, &c. See ABSINTHINE and ABSINTHIC ACID.", "WORT.= The technical name for the fermentable infusion of malted grain.", "The strength of worts is ascertained by means of an instrument termed a saccharometer. “Brewers, distillers, and the excise, sometimes denote by the term ‘gravity’ the excess of weight of 1000 parts of a liquid by volume above the weight of a like volume of distilled water, so that if the specific gravity be 1045, 1070, 1090, &c., the gravity is said to be 45, 70, or 90; at others, they thereby denote the weight of saccharine matter in a barrel (36 galls.) of wort; and again, they denote the excess in weight of a barrel of wort over a barrel of water equal to 36 gallons, or 360 lbs. This and the first statement are identical, only 1000 is the standard in the first case, and 360 in the second.” (Ure.) The last is that commonly adopted by the brewers.", "According to Dr Ure, the solid dry extract of malt, or ‘saccharine,’ has the specific gravity 1·264, and the specific volume ·7911; “that is, 10 lbs. of it will occupy the volume of 7·911 lbs. of water. The mean sp. gr., by computation of a solution of that extract in its own weight of water, is 1·116; but by experiment, the sp. gr. of that solution is 1·216, showing considerable condensation of volume in the act of combination with water.” The quantity of solid saccharine or sugar in a wort may be determined in the manner mentioned under SYRUP.", "“According to the compilers of the tables accompanying Field’s alcoholometer, 1·8 lb. of saccharine is decomposed for the production of 1% of proof spirit; but according to our experiments, the proportion of saccharine named is rather below the true equivalent.” (Cooley.)", "The rapid cooling of worts is an important object with the brewer and distiller. On the large scale, the old system in which shallow coolers are employed, with all its numerous inconveniences and accidents, is now for the most part abandoned, being supplanted by the method introduced by Mr Yandall, nearly 40 years ago. This consists in the use of a ‘refrigerator,’ which is an apparatus so constructed that any hot liquid may be cooled by about its own volume of cold water, in a very short space of time. The principle is that of passing the two fluids through very shallow and very long passages, in opposite directions, being essentially that of a ‘Liebig’s condenser’ on a gigantic scale. The apparatus may consist of zigzag passages, flattened tubes or convoluted curves, of any convenient shape, so that they possess little capacity in one direction, but great breadth and length. A refrigerator, having the passages for the fluids 1/8 of an inch thick, is said to require a run of about 80 feet. The success of this method is such as to leave nothing more to desire. See BREWING, FERMENTATION, MALT, &c.", "WOUND.= _Syn._ VULNUS, L. A solution of continuity in any of the soft parts of the body, arising from external violence.", "Wounds are distinguished by surgeons into CONTUSED WOUNDS, INCISED W., LACERATED W., POISONED W., PUNCTURED W., &c.; terms which explain themselves. Sword-cuts are incised wounds; gun-shot wounds, lacerated and contused ones. Slight wounds, and, indeed, all those not demanding material surgical assistance, after dirt and foreign substances have been removed, may be treated in the manner noticed under CUTS and ABRASIONS.", "WOUND BAL′SAM.= See TINCTURE OF BENZOIN.", "WRIT′′ING=, executed in the ordinary tanno-gallic ink, and which has been rendered illegible by age, may be restored by carefully moistening it, by means of a feather, with an infusion of galls, or a solution of ferrocyanide of potassium slightly acidulated with hydrochloric acid, observing to apply the liquid so as to prevent the ink spreading.", "WRITING FLU′IDS.= A term commonly applied, of late years, to easy flowing inks, adapted for metallic pens; in contradistinction to the old tanno-gallic compounds at one time exclusively employed for writing.", "_Prep._ 1. Dissolve pure basic or soluble Prussian blue in pure distilled water, and dilute the resulting solution with pure water until the desired shade of colour is obtained. Very permanent and beautiful. It is not affected by the addition of alcohol, but is immediately precipitated by saline matter. The precipitate, however, still possesses the property of dissolving in pure water.", "2. From the soluble ferrocyanide of potassium and iron, dissolved in pure water. Resembles the last, but it is precipitated from its solution by alcohol.", "3. Powdered Prussian blue, 1 oz.; concentrated hydrochloric acid, 1-1/2 fl. oz.; mix in a matrass or glass bottle, and, after 22 or 30 hours, dilute the mass with a sufficient quantity of water.", "4. Dissolve sulphindylate of potassa or ammonia in hot water, and, when cold, decant the clear portion. It is an intense blue, and dries nearly black; is perfectly incorrosive, and very permanent and easy flowing.", "5. (Horning.) Perchloride of iron, 4 parts; water, 750 parts; dissolve, add of cyanide of potassium, 4 parts, dissolved in a little water; collect the precipitate, wash it with several effusions of pure water, allow it to drain until it weighs about 200 parts, then add of oxalic acid, 1 part; and promote solution by agitating the bottle or vessel containing it.", "6. (Mohr.) Pure Prussian blue, 6 parts; oxalic acid, 1 part; triturate with a little water to a perfectly smooth paste, then dilute the mass with a proper quantity of soft water. The product resembles Stephen’s ‘patent blue ink.’", "7. (Rev. J. B. Reade——patented.)——_a._ A solution of his patent soluble Prussian blue in distilled water. Blue.", "_b._ Prepared by adding to good gall ink a strong solution of his soluble Prussian blue. This addition “makes the ink, which was previously proof against alkalies, equally proof against acids, and forms a writing fluid which cannot be erased from paper by any common method of fraudulent obliteration without the destruction of the paper.” This ink writes greenish blue, but afterwards turns intensely black. Stephen’s ‘patent ink,’ which does the same, is a similar compound.", "8. (Prof. Runge——CHROMIC INK.) Logwood, in fine chips, 1/4 lb.; boiling water, 3 pints; digest for 12 hours, then simmer the liquid down gently to 1 quart, carefully observing to avoid dust, grease, and smoke; when cold, decant the decoction, and add to it of yellow chromate of potash, 20 gr.; dissolve by agitation, after which it will be fit for use. Cheap and good. It resists the action of all ordinary destructive agents better than the tanno-gallic inks; it may be washed after use with a wet sponge, or steeped for twenty-four hours in water, or even tested with dilute acids, and yet preserve its original blackness. It is perfectly liquid, it scarcely thickens by age, and neither deposits a sediment nor corrodes steel pens.", "9. (Ure.) From vanadate of ammonia decomposed with infusion of galls. It is of a perfectly black hue, flows freely from the pen, is rendered blue by acids, is unaffected by dilute alkaline solutions, and resists the action of chlorine.", "_Obs._ The preceding formulæ, under proper management, produce excellent products, all of which are extremely mobile, and most of them of a more or less beautiful colour. The blue ones, when concentrated, dry of a blue black, whilst two or three of the others, though at first pale, rapidly pass into a deep black, when exposed to the air. Care must be taken in all cases that the ingredients be pure. The Prussian blue, except when directly prepared for the purpose, should be washed in dilute hydrochloric acid before attempting its solution by means of oxalic acid. Unless these precautions are attended to, success is unlikely. A little gum may be added, if required, to prevent the fluid spreading on the paper; but in most cases the addition is no improvement. Most of the blue fluids may be used as ‘indelible ink’ to mark linen, and will be found very permanent, provided the part be first moistened with alum water, and dried.", "XYLOID′IN.= When starch is immersed in concentrated nitric acid (sp. gr. 1·45 to 1·50), it is converted, without disengagement of gas, into a colourless, tremulous jelly, which, when treated with an excess of water, yields a white, curdy, insoluble substance, which after being edulcorated with pure water, until every trace of acid is removed, is xyloidin. Paper, sugar, gum, mannite, and several other substances, treated in the same manner, become in great part changed to xyloidin or analogous compounds.", "_Obs._ Pure xyloidin differs but slightly from pyroxylin, or pure gun-cotton.", "XYL′OL.= A hydrocarbon, homologous to benzol, found in wood-tar and coal-gas naphtha.", "YAWS.= _Syn._ FRAMBŒSIA, L. A peculiar disease of the skin, common in the Antilles and some parts of Africa. It is characterised by mulberry-like excrescences, which discharge a watery humour. The treatment chiefly consists in alleviating urgent symptoms (if any), and the adoption of a temperate diet and regimen, until the eruptions, having run their course, begin to dry, when tonics and alteratives, as cinchona bark, quinine, and sarsaparilla, with occasional small doses of mercurials, generally prove advantageous. The master (or principal) yaw, which frequently remains troublesome after the others have disappeared, may be dressed with the ointment of red oxide of mercury, or of nitrate of mercury, diluted with an equal weight of lard.", "The yaws is not a dangerous, although a very disgusting, disease. It is contagious by contact, and, like the smallpox, only occurs once during life.", "YEAST.= _Syn._ BARM, FERMENT, ZUMINE; FERMENTUM, L. Yeast, which consists almost entirely of minute vegetable cells, termed _Torula cerevisiæ_, is either the froth or the deposit of fermenting worts, according to the character of the fermentation.", "The top yeast, or superficial ferment, which covers the surface of fermenting worts, is called ‘_oberhefe_’ by the Germans; and the bottom yeast, or the ferment of deposit, is termed ‘_unterhefe_,’ The first is the common yeast of the English brewer; the other, that used in Bavaria for the fermentation of worts from below (untergärung). Both varieties yield their own kind under proper conditions. Wort fermented with top yeast, at from 46° to 50° Fahr., yield both varieties, and each of these furnishes its own kind, nearly pure, by a second fermentation. See BREWING, FERMENTATION, &c.", "_Pres._ 1. Ordinary beer yeast may be kept fresh and fit for use for several months, by placing it in a close canvas bag, and gently and gradually squeezing out the moisture in a screw press until the remaining matter acquires the consistence of clay or soft cheese, in which state it must be preserved in close vessels, or wrapped in waxed cloth. This is the method generally adopted for the best Flanders and German yeast.", "2. Whisk the yeast until it forms a uniform liquid mass, and then lay it with a clean and soft painter’s brush evenly and thinly on flat dishes, or any convenient surface, on which it can be exposed to the sun or air; this operation must be repeated as soon as the first coat is sufficiently solid, and so on, until the layers acquire a proper thickness, when it must be detached and preserved as before. If rendered quite dry, its power of exciting fermentation will be destroyed.", "3. By employing strips of clean new flannel (well washed), as above, and, when sufficiently dry, rolling these up, and covering them with waxed cloth or paper, or placing them in tin canisters or boxes. For use, a few inches of one of the strips is cut off, and soaked in lukewarm water, when the barm leaves the flannel, and mixes with the water, which may then be stirred up with the flour.", "Yeast, Artifi′′cial.= “Although the conversion of a small into a large quantity of yeast is a very easy thing, yet to produce that substance from the beginning is very difficult.” (Berzelius.) Both cases are met in the formulæ below.", "_Prep._ 1. (_Without a ferment._)——_a._ (Fownes.) Wheat flour is to be mixed with water into a thick paste, which is to be slightly covered, in a moderately warm place; about the third day it begins to emit a little gas, and to exhale a disagreeable sour odour; about the sixth or seventh day the smell changes, much gas is evolved, accompanied by a distinct and agreeable vinous odour, and it is then in a state to excite either to vinous or panary fermentation, and may be either at once employed for that purpose or formed into small and very thin cakes, dried in the air and preserved for future use. Wort fermented with it in the ordinary way yields a large quantity of yeast, of excellent quality, which is found at the bottom of the vessel. “This is a revival of a method which, although Mr Fownes seems to regard it as new, is to be found in the ‘Chemistry’ of Boerhaave” (‘Lancet.’) It is, indeed, a mere modification of the mode of preparing leaven, as practised from the most remote ages of antiquity; but is not the less valuable on that account.", "2. (_With a ferment._)——_a._ Take of bean flour, 1/4 lb.; water, 6 quarts; boil for 1/2 an hour, pour the decoction into any suitable vessel, add of wheat flour, 3-1/2 lbs.; stir the whole well together, and, when the temperature reaches 55° Fahr., add of beer yeast, 2 quarts; mix well, and in 24 hours after the commencement of the fermentation add of barley or bean flour, 7 lbs.; make a uniform dough by thorough kneading, form it into small cakes, as above, and then preserve these in a dry situation. For use, one of these discs is to be broken into pieces, laid in tepid water, and set in a warm place during 12 hours, when the soft mass will serve the purpose of beer yeast.", "_b._ (PATENT YEAST.) Take of hops, 6 oz.; water, 3 galls.; simmer for 3 hours, strain, and in 10 minutes stir in of ground malt, 1/2 peck; next reboil the hops in water, as before, and let the strained liquor run into the first mash, which must then be well stirred up, covered over, and left for 4 hours; after that time drain off the wort, and, when the temperature has fallen to 90° Fahr., set it to work with yeast (preferably patent), 1 pint; after standing for 20 to 24 hours in a warm place, take off the scum, strain it through a coarse hair sieve, and it will be fit for use. 1 pint is said to be enough for 1 bushel of bread.", "_Obs._ The preparation of artificial yeast, and substitutes for yeast, has long engaged the attention of both the scientific chemist and the practical tradesman. The subject is, undoubtedly, of great importance to emigrants and voyagers. The above processes, by good management, yield products which are all that can be desired.", "YEL′LOW DYES.= The following substances impart a yellow to goods, either at once or after they have been mordanted with alumina or tin:——annotta, barberry root, dyer’s broom, French berries, fustic, fustet, quercitron bark, and turmeric. Goods mordanted with acetate of lead, and afterwards passed through a bath of chromate of potash, acquire a brilliant chrome-yellow colour;——solution of sulphate or acetate of iron, followed by immersion in potash or lime water, gives a buff or orange;——orpiment, dissolved in ammonia water, imparts a golden yellow. (See the above-named substances, in their alphabetical places.) An aniline yellow (chrysaniline) has recently been obtained by Mr Nicholson, which is said to be a most valuable dye-stuff, comparable, indeed, with the aniline reds and purples.", "YELLOW FE′′VER.= The bilious remittent fever of hot climates. It is very common in the West Indies and the Southern States of America. New Orleans has been several times nearly depopulated by it.", "YELLOW PIG′MENTS.= Of these the principal are——", "Brown Pink.= _Prep._ Take of French berries and pearlash, of each 1 lb.; fustic chips, 1/2 lb.; water, 2 galls.; boil in a tin or pewter vessel, and strain the decoction through flannel whilst hot; then dissolve alum, 1-1/2 lb. in hot water, 2-1/2 galls.; add the solution to the strained decoction as long as a precipitate falls, which must afterwards be washed, drained, and dried. Some manufacturers omit the fustic. A good glazing colour, when ground in linseed, and used with drying oil.", "Yellow, Chrome.= _Syn._ CHROMATE OF LEAD, YELLOW C. OF L.; PLUMBI CHROMAS, PLUMBI CHROMAS FLAVUM, L. The preparation of the pure salt is noticed under CHROMIUM and LEAD; that of the commercial pigment is as follows:", "1. Add a filtered solution of nitrate or acetate of lead to a like solution of neutral chromate of potash as long as a precipitate falls; then collect this, wash it well with clean soft water, and dry it out of the reach of sulphuretted vapours.", "2. To the lye of chromate of potash, prepared by roasting the chrome ore with nitre, and lixiviation with water, add a solution of acetate of lead, and otherwise proceed as before.", "3. Dissolve acetate of lead in warm water, and add of sulphuric acid, q. s. to convert it into sulphate of lead; decant the clear liquid (vinegar), wash the residuum with soft water, and digest it, with agitation, in a hot solution of neutral (yellow) chromate of potash, containing 1 part of that salt to every three parts of sulphate of lead operated on; afterwards decant the liquid, which is a solution of sulphate of potash, and carefully drain, wash, and dry the newly formed pigment. The product contains much sulphate of lead, but covers as well, and has as good a colour, as pure chromate of lead, whilst it is much cheaper. The shade may be varied by increasing or lessening the quantity of the chromate.[273]", "[Footnote 273: Armengaud’s ‘Génie Industriel,’ April, 1853.]", "_Obs._ Four shades of this beautiful pigment are met with in the shops, viz. pale yellow or straw colour, yellow, deep yellow, and orange. The former are made by adding a little alum or sulphuric acid to the solution of the chromate before mixing it with the solution of lead; the last, by the addition of a little subacetate of lead (tribasic acetate), or by washing the precipitate with a weak alkaline lye. The darker colour appears to arise from a little ‘dichromate’ being thrown down intimately mixed with the neutral chromate, and the paler shades from a slight excess of acid, or from the presence of water-sulphate of lead, and, occasionally, alumina. The colour is also influenced by the temperature of the solutions at the time of admixture. Anthon has found that, when hot solutions of equal equivalents of acetate of lead (190 parts) and chromate of potash (100 parts, both neutral and in crystals) are mixed, the yellow precipitate, when dried, is anhydrous; but when the mixture is made at ordinary temperatures, the precipitate has a paler yellow, and when dried contains 1 eq., or nearly 5-1/4% of water. (‘Buch. Rept.’) It thus appears that the shades of colour of chrome yellow may be varied, without any foreign addition. In practice, the third formula will be found very satisfactory. See ORANGE CHROME and CHROME RED.", "Dutch Pink.= _Prep._ Take of French berries, 1 lb.; turmeric, 1/2 lb.; alum, 1/2 lb.; water, 1-1/2 gall.; boil 1/2 an hour, strain, evaporate to 2 quarts, adding of whiting, 3 lbs., and dry by a gentle heat. Starch, or white lead, is sometimes employed instead of whiting, to give it a body. Golden yellow. Used as a pigment; but will not glaze like brown pink.", "English Pink.= _Syn._ LIGHT PINK. As the last, but using 5 lbs. of whiting.", "Indian Yellow.= See PURREE.", "King’s Yellow.= Factitious tersulphuret of arsenic.", "Naples Yellow.= _Syn._ MINERAL YELLOW. _Prep._ 1. Take of metallic antimony, in powder, 3 lbs.; red lead, 2 lbs.; oxide of zinc, 1 lb.; mix, calcine, well triturate the calx, and fuse it in a covered crucible; the fused mass must be reduced to an impalpable powder by grinding and elutriation.", "2. Flake white, 1-1/2 lb.; diaphoretic antimony, 1/4 lb.; calcined alum, 1 oz.; sal ammoniac, 2 oz.; calcine in a covered crucible with a moderate heat for 3 hours, so that at the end it may be barely red hot. More antimony and sal ammoniac turn it on the gold colour.", "3. (Guimel.) Washed diaphoretic antimony, 1 part; pure red lead, 2 parts; grind them to a paste with water, and expose this mixture to a moderate red heat for 4 or 5 hours, as before. Used in oil, porcelain, and enamel painting. Chrome has now nearly superseded it for ordinary purposes.", "Patent Yellow.= _Syn._ CASSEL YELLOW, MONTPELLIER Y., TURNER’S Y. _Prep._ Take of dry chloride of lead, 28 parts; pure carbonate of lead, 27 parts; grind them together, fuse, and powder.", "2. Common salt, 1 part, and litharge, 4 parts, are ground together with water, and digested at a gentle heat for some time, water being added to supply the loss by evaporation; the carbonate of soda formed is then washed out with more water, and the white residuum heated until it acquires a fine yellow colour. Works well in oil. Chiefly used in coach-painting. See OXYCHLORIDE OF LEAD.", "Weld Yellow.= Prepared from a decoction of weld brightened with a little alum, in the same manner as Dutch pink. Used chiefly for paper hangings.", "YTTRIUM. Y.= The oxide of this metal (yttria), a rare, white earth, was discovered by Gadolin, in 1794, in a mineral from Ytterby, in Sweden, since called gadolinite. Yttrium was obtained by Wöhler in 1828, as a brittle, dark-grey metal, made from the chloride by the action of sodium. Its salts have in general a sweetish taste, and the sulphate and several others an amethystine colour. Its solutions are precipitated by pure alkalies, but alkaline carbonates, especially carbonate of ammonium, dissolve it in the cold. They are distinguished from glucinium salts by the colour of the sulphate by being insoluble in pure alkalies, and by yielding a white precipitate with ferrocyanide of potassium. Yttria may be obtained from gadolinite by a similar process to that by which glucina is extracted from the beryl.", "According to Professor Mosander, ordinary yttria is a mixture of the oxides of not less than three metals——yttrium, erbium, and terbium. These metals differ from each other in many important particulars. The first is a powerful base, and the others are said to be weak ones. They are separated with extreme difficulty, and are only interesting in a scientific point of view.", "ZAF′FRE.= _Syn._ SAFFRA, SAFFLOR, ZAFFER. Crude oxide of cobalt, obtained by roasting cobalt ore, reduced to an impalpable powder, and then ground with 2 or 3 parts of very pure quartzose or siliceous sand. Used as a blue colour by enamellers and painters on porcelain and glass. Chiefly imported from Saxony. See SMALTS.", "ZE′′RO.= See THERMOMETER.", "ZESTS.= See POWDERS, SAUCE, SPICE, &c.", "ZINC.= Zn. _Syn._ ZINK, SPELTER; ZINCUM. (Ph. L., E., & D.), L. This metal was first noticed by Paracelsus, in the 16th century, who called it ‘zinetum,’ but its ores must have been known at a much earlier period, as the ancients were acquainted with the manufacture of brass.", "_Prep._ The zinc of commerce is obtained from the native sulphide (zinc blende), or carbonate (calamine), by roasting those ores, and distilling the calx with carbonaceous matter in a covered earthen crucible, having its bottom connected with an iron tube, which terminates over a vessel of water situated beneath the furnace. The first portion that passes over contains cadmium and arsenic, and is indicated by what is technically called ‘brown blaze,’ but when the metallic vapour begins to burn with a bluish-white flame, or the ‘blue blaze’ commences, the volatilised metal is collected.", "The following method, by which several pounds of chemically pure zinc may be obtained in about 1/4 of an hour, will be found very useful:——Melt the zinc of commerce in a common crucible, and granulate it by throwing it into a tolerably deep vessel of water, taking care that the metal be very hot at the time; dry the metallic grains, and dispose them by layers in a Hessian crucible with 1/4 of their weight of nitrate of potassium, using the precaution to place a slight excess at the top and at the bottom; cover the crucible, and secure the lid, then apply heat; after the vivid deflagration which occurs is over, remove the crucible from the fire, separate the dross with a tube, and, lastly, run the zinc into an ingot mould. This zinc, tested in Marsh’s apparatus during entire days, has never given any stain, and in solution the most sensitive reagents, such as hydro-sulphocyanic acid, have never indicated the least atom of iron. (‘Journ. de Pharm.’)", "_Prop._ Zinc is a bluish-white metal, having the sp. gr. 6·8 to 7·2; tough (under some circumstances, brittle) when cold, ductile and malleable at from 250° to 300° Fahr.; brittle and easily pulverised at 400°; fuses at 773° (Daniell); at a white heat it boils, and sublimes unchanged in close vessels; heated to whiteness (941° Daniell) in contact with the air, it burns with a brilliant green light, and is converted into oxide. It is very soluble in dilute sulphuric and hydrochloric acid, with the evolution of hydrogen gas. It is little acted on by the air, even when moist. The salts of zinc are colourless.", "_Pur._ Commercial zinc is never pure. Its specific gravity is 6·86. It is soluble in nitric, hydrochloric, and dilute sulphuric acids.", "_Tests._ 1. The solutions of zinc give a gelatinous white precipitate with the alkalies and carbonate of ammonium, which is completely redissolved by an excess of the precipitant.——2. The carbonates of potassium and sodium give a white precipi