FANTUZZI Forklift FDC360 Shop Manuals_IT

FANTUZZI Forklift FDC360 Shop

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means of SPECTRUM ANALYSIS (which see), and so named by him from
cæsius, greyish-blue, the colour of its characteristic ray.
CAFFE′IC ACID. Syn. Chloroge′nic acid. A white powder,
discovered by Runge in coffee, in which it exists in combination with
potassium (caffeiate of potassium), and caffeine, and is then very
soluble in alcohol. Pfaff states that the aroma of coffee is dependent
on the volatilisation, or, rather, the decomposition of this acid.
CAFFE′INE. C 8H 10N 4O 2. Syn. Caffe′ina, Théine, Guaranine. A
peculiar nitrogenised principle, discovered by Robiquet in coffee. It
is, moreover, the essential principle of tea, of Paraguay tea, and of
Guarana, infusions of which are used as beverages in different parts
of the world. The proportion of caffeine to the pound was found by
Liebig to be as stated below in the six descriptions of coffee named:
—

Martinique 32 grains.
Alexandrian 22 ”
Java 22 ”
Mocha 20 ”
Cayenne 19 ”
St Dominique 16 ”

In Hyson tea it exists in the proportion of from 2·5 to 3·4 per

cent.; and in gunpowder tea from 2·2 to 4·1. In Paraguay tea, or
maté as it is called in Brazil, and in Guarana, it exists in the
proportion of ·13 per cent.
Prep. 1. Coarsely powdered raw or unroasted coffee is boiled in
water, and subacetate of lead added to the filtered decoction to
throw down the extractive and colouring matter; the excess of lead
is next precipitated with sulphuretted hydrogen, and the liquid
filtered and evaporated by a gentle heat; the residuum is dissolved
in boiling water, the solution agitated with freshly burnt animal
charcoal, filtered, evaporated, and crystallised. By redissolving the
product in hot alcohol, it may be obtained in white, shining, silky
filaments, as the solution cools.
2. (H. J. Versman.) Quick-lime, 2 lbs.; water, q. s. to form a
hydrate; raw coffee (bruised), 10 lbs.; mix, put it into a displacement
apparatus, and cause alcohol of 80% to percolate through the
mixture, until the fluid obtained no longer contains caffeine; the
mass in the percolator is then roughly ground to powder, mixed with
a fresh quantity of quick-lime, and the process of percolation
repeated with fresh alcohol, as before. The spirit is next distilled
from the mixed tinctures in a retort, and the residuum washed with
a little warm water to remove the oil; the evaporation is then gently
conducted until a crystalline mass is obtained, which is further freed
from adhering oil by pressure between folds of blotting paper. It is
purified by redissolving it in boiling water or hot alcohol, &c., as
before.
3. (A. Vogel.) An extract of powdered coffee is made with
commercial benzol; this being distilled off, leaves an oil and caffeine
behind; the oil is then removed by a little ether or by hot water, from
which latter liquid the alkaloid crystallises on cooling.
4. From a hot infusion of tea-leaves by treatment with
subacetate of lead and sulphuretted hydrogen, as in process 1
(above).
5. (F. V. Greene.) Powdered guarana is intimately mixed with
three times its weight of finely divided litharge, and the mixture
boiled in distilled water, the ebullition being continued until, on
allowing the temperature to fall below the boiling point, the insoluble
portion is found to subside rapidly, leaving the supernatant liquid
clear, bright, and without colour. The quantity of distilled water
required will be found to be about a pint for every fifteen grams of
the guarana used in the experiment, and as the boiling has to be
continued for several hours before the desired and all essential
separation mentioned above takes place, water must be added from
time to time to supply the place of that lost by evaporation. When
cool, the clear liquid is decanted upon a filter, and when it has
passed through, which it will be found to do with facility, the
precipitate is to be transferred to the filter, and washed with boiling
water, the washing to be continued as long as yellowish precipitates
are produced with either phosphomolybdic acid solution, auric, or
platinic chloride. A stream of sulphuretted hydrogen gas is now
passed through the filtrate to remove the small quantity of lead that
has been dissolved, and the sulphide thus formed separated by
filtration. The solution is evaporated on a water bath to expel the
excess of sulphuretted hydrogen, filtered to remove a trace of
sulphur, finally evaporated to the crystallising point, and the caffeine
which crystallises out in cooling removed from the mother liquor and
pressed between folds of bibulous paper. After being thus treated
the crystals will be found to be perfectly white. On diluting the
mother liquor with distilled water, filtering, and evaporating, a
second crop of crystals are obtained, which are also perfectly white,
after being pressed as above. The crystals are now dissolved in
boiling dilute alcohol, filtered, and the solution set aside to crystallise
by spontaneous evaporation. The resulting crystals of caffeine are
perfectly pure and colourless.
6. (O. Caillol and P. Cazeneuve.) The following is a process for
the rapid preparation of caffeine:—Black tea is thoroughly softened
with four times its weight of hot water; a quantity of calcium hydrate
equal to that of tea used is then added, and the whole evaporated
on a water-bath to perfect dryness. The dry residue is exhausted
with chloroform in a displacement apparatus, and the chloroform
recovered from the percolate by distillation. The residue left in the
retort is a mixture of caffeine and a resinous substance containing
chlorophyll. On treating it with hot water, filtering and evaporating
the filtrate on a water bath, the caffeine is obtained in perfectly
white crystals.
Prop., &c. Soluble in 100 parts of cold water; freely soluble in
hot water and in water acidulated with an acid; slightly soluble in
cold alcohol; it fuses at 352° Fahr., tastes slightly bitter, and
possesses feeble basic properties. With the sulphuric and
hydrochloric acids it forms crystallisable compounds. The salts of
caffeine may be made by dissolving it to saturation in the dilute acid,
and evaporating the solution by a very gentle heat. It forms splendid
double salts with bichloride of platinum and terchloride of gold.
Uses. Caffeine has been recommended in those pains that affect
only one side of the head (hemicrania); in doses of 1 to 3 gr. Its
physiological action is very trifling, notwithstanding all that has been
said to the contrary. Mr Cooley took 20 gr. daily of pure caffeine, for
above a month, without experiencing any other effect than a very
slight elevation of spirits after each dose, similar to that produced by
a small quantity of spirits of sal volatile. It has been used lately with
doubtful success as an antidote to the poisonous effects of opium.
See Coffee, Tea, &c.
CAFFE′ONE. A brown, aromatic oil, formed during the roasting
of coffee.
CAJ′EPUT OIL. See Oils (Volatile).
CAKES. A species of fancy bread or trifle familiar to every one.
Before proceeding to the actual operation of cake-making, the
various materials which are to enter into their composition undergo
a certain amount of preparation. For this purpose every article is got
ready about an hour previously to its being wanted, and is placed
before the fire, or upon a stove, that it may become gently heated.
Without these precautions it is impossible to produce good cakes.
The flour is thoroughly dried, and warmed. The currants are nicely
washed in a hair sieve, wiped dry in a cloth, and then set before the
fire. Before use they are dusted over with a little flour. The sugar is
rubbed to a fine powder, and passed through a sieve. The eggs are
well beaten in a basin, and strained. The butter is melted by being
placed in a basin set in hot water, and is afterwards well beaten up
with a little warm milk. The lemon peel is cut very thin, and beaten
in a mortar to a paste or powder, with lump sugar; or for common
purposes, it is grated. The caraways, ginger, and other flavouring
ingredients are preferred in the form of fine powder, or are made
into an essence, by digesting them in spirit of wine; the first is the
most common method. The milk and water is made lukewarm. When
all these things are ready and have stood a sufficient time, they are
put into a pan, one after another, in the proper order, and well
beaten together, by which the lightness of the cakes is considerably
increased.
In plum cakes, as well as in some other varieties, a little yeast
may be added after the butter, and the mass allowed to rise a little,
and then again well kneaded, by which not only less butter and eggs
may be used, but the products will be both lighter and more
wholesome. Good stale bread, well soaked in hot milk or water, and
then beaten to a paste, and passed through a fine sieve, forms an
excellent thing to mix up the ingredients with, and produces a very
light and nutritious cake. Cakes “wetted up” with milk are richer, but
do not keep so well as those without it; they get stale sooner, and
then in that state are far from agreeable to the palate. A kind of
flour prepared from maize or Indian corn has been recently
introduced to the notice of cooks, but it is better adapted for
puddings than for cakes. See Corn-flour.
Cakes are preferably baked on flat tins or in little “tin shapes,”
which should be first well buttered.
Cakes should be kept for store in tin canisters; wooden boxes,
unless very well seasoned, are apt to give them an unpleasant taste.
Brown-paper linings and wrappers should be avoided for the same
reason. See Biscuits, Bread, Bun, Icing, Stains, &c.
Cakes, Al′mond. Prep. 1. From sweet almonds (blanched and
beaten to a smooth paste), flour and powdered sugar, of each 1⁄ 2
lb.; 7 eggs, and the outside peel of 4 lemons (shredded small). The
almonds, sugar, lemon peel, and eggs, are beaten together, until as
white as sponge paste; the flour next worked in, and the paste put
into buttered moulds, and baked in a slack oven, with 8 or 10
thicknesses of white paper under them and one or two over them.
2. Almonds, 1 lb.; sugar, 1⁄ 2 lb.; rose water or orange-flower
water, 1⁄ 4 pint; flour, 3⁄ 4 lb.; 3 eggs; as above. Some persons ice
these cakes.
Cakes, Ban′bury. Prep. From butter and dough fermented for
white bread, of each 1 lb., as in making puff paste, then rolled out
very thin, and cut into oval or triangular pieces, or other shapes. On
these are placed a mixture of currants and moist sugar, equal parts,
wetted with a little wine or brandy, and the paste being closed up,
they are placed on a tin with the closed side downwards, and baked.
A little powdered sugar, flavoured with candied peel (grated), or
essence of lemon, is sifted over them as soon as they come out of
the oven. In the common cakes of the shops the brandy is omitted,
and lard is used for butter, but less of it.
Cakes, Bath. Prep. From butter, 1⁄ 2 lb., flour, 1 lb., 5 eggs, and
a cupful of yeast; when risen, add powdered sugar, 4 oz., and
caraways, 1 oz. Bake them on tins.
Cakes, Cheese. Prep. 1. Curdle some warm new milk with
rennet, drain the curd in a linen bag, and add 1⁄ 4 of its weight,
each, of sugar and butter, 6 eggs, some grated nutmeg, and a little
orange flower or rose water.
2. (Almond Cheese Cakes.) To the above add as much blanched
almonds, beaten to a smooth paste, as there is butter, and an equal
weight of macaroni.
3. (Lemon Cheese Cakes.) To the first form add lemon peel
(grated fine), or essence of lemon, q. s.
Cakes, Di′et. Syn. Diet bread. Prep. 1. Dissolve sugar, 1 lb., in
milk, 1⁄ 2 pint; add 6 eggs, and whisk the mixture to a full froth, then
cautiously stir in flour, 1 lb., beat it for 3⁄ 4 hour, and immediately
bake it in a quick oven. It may be baked whole or divided into small
cakes.
2. From fine flour and powdered sugar, equal parts; 6 eggs; and
the juice and rind (grated) of 1 lemon.
Cakes, Drop. Prep. Eggs, 1 dozen; rosewater, 1 table-spoonful;
powdered sugar, 1⁄ 2 lb.; fine flour, 1⁄ 2 lb.; and caraways, 1⁄ 2 oz.
Drop it on wafer paper, and bake as before.
Cakes, Gin′ger. Prep. Sugar, 1 lb.; powdered ginger, 4 oz.;
flour, 2 lbs.; water, 1 pint; butter, 1⁄ 2 lb.; candied orange peel, 8
caps (grated).
Cakes, Lem′on. Prep. Flour and sugar, of each 1 lb.; eggs, 1
dozen; grated peel and juice of 4 lemons; whisk the eggs to a bright
froth; then gradually add the rest.
Cakes, Marl′borough. Prep. Beat 8 eggs and 1 lb. of pounded
sugar 3⁄ 4 hour; then add fine flour, 1 lb.; and caraway seeds, 2 oz.
Cakes, Plain. Prep. 1. From flour, 4 lbs.; currants, 2 lbs.;
butter, 1⁄ 2 lb.; caraway seeds, 1⁄ 4 oz.; candied lemon peel (grated),
1 oz.; yeast, 1⁄ 4 pint; milk, q. s. Let it rise well before baking.
2. Baker’s dough, 2 lbs.; currants, 1 lb.; butter, 1⁄ 4 lb.; 3 eggs;
milk (hot), 1⁄ 4 pint.
3. (Rundell.) Baker’s dough, 4 lbs.; butter and moist sugar, of
each 1⁄ 4 lb.; caraway seeds, a small handful. Well work it together,
pull it into pieces the size of a golden pippin, and work it together
again. This must be done three times, or it will be in lumps, and
heavy when baked.
4. (Rich) Equal weights of flour, butter, sultana raisins, eggs,
currants, and brown sugar, mixed up with milk, and seasoned with
candied peel, nutmeg, &c., and baked in a quick oven. This
resembles “pound cake.”
 Cakes, Plum. Prep. 1. (Good.) From butter, 1⁄ 2 lb.; dry flour, 3
lbs.; Lisbon sugar, 8 oz.; plums and currants, of each 3⁄ 4 lb.; and
some pimento, finely powdered; to be “wetted up” with 3 spoonfuls
of yeast, and a Winchester pint of new milk (warmed); bake on a
floured tin half an hour.
2. (Excellent.) From fresh butter, sifted sugar, flour, and
currants, of each 1 lb.; 18 eggs; powdered spices, 2 oz. (viz. cloves,
mace, cinnamon, nutmeg, and allspice); sliced almonds, 4 oz.;
raisins (stoned and chopped), 1⁄ 2 lb.; and a large glass of brandy;
bake in a hot oven. When sufficiently baked let the oven cool, and
afterwards put in the cake and allow it to remain for several hours to
dry. (Rundell.)
3. (Rich.) Take fresh butter and sugar, of each 1 lb.; flour, 1 1⁄ 2
lb.; currants, 2 lbs.; a glass of brandy; sweetmeats and peels, 1 lb.;
sweet almonds, 2 oz.; 10 eggs; allspice and cinnamon, of each 1⁄ 4
oz.; bake in a tin hoop in a hot oven for 3 hours, and put 12 sheets
of paper under it to keep it from burning. (Mackenzie.)
Cakes, Port′ugal. Prep. From flour, powdered sugar, and fresh
butter, of each 1 lb.; 10 eggs; currants, 1⁄ 2 lb.; and a little white
wine; bake in small tins only half filled.
Cake, Potato. A pound of cold potatoes, a quarter of a pound
of flour or oatmeal, half a gill of warm milk (with a quarter of an
ounce of yeast dissolved in it), a little salt and butter. Mash the
potatoes, add the other ingredients, roll out the paste an inch and a
half or two inches thick, place it in a greased tin, and bake it.
Cakes, Pound. Prep. 1. As plum cake; but using 1 lb. each of
all the ingredients except the spices.
2. Using equal parts of sugar, flour, currants, and sultana raisins,
and half that quantity each of butter, brandy, and candied peel, with
spices as required.
 Cakes, Queen. Prep. From about 1 lb. each of dried flour,
sifted sugar, washed currants, and butter, with 8 eggs; the whole
beaten for an hour, made into a batter, and baked in little tins,
teacups, or saucers, only half filled. A little fine sugar is frequently
sifted over them. Nutmeg, mace, and cinnamon are also sometimes
added.
Cakes, Rat′ifia. Prep. Beat 1⁄ 2 lb. of sweet and 1 oz. of bitter
almonds, in fine orange, rose, or ratifia water; mix in 1⁄ 2 lb. of
pounded sugar; add the whites of 4 eggs (well beaten); set it over a
moderate fire in a preserving-pan; stir it one way until it is pretty
hot, and when a little cool form it into small rolls, and cut it into thin
cakes; shake some flour lightly on them, give each a light tap, put
them on sugar papers, sift a little sugar on them, and put them into
a very slack oven.
Cakes, Rout. Prep. From flour, 2 lbs.; butter, sugar, and
currants, of each 1 lb.; 3 eggs; 1⁄ 2 pint of milk; 2 glasses of white
wine; and 1 glass of brandy; drop them on a tin plate, and bake
them.
Cakes, Savoy. Prep. From flour and sifted sugar, of each 1 lb.;
10 eggs; and the rind of a lemon (grated); form a batter by degrees,
put it into moulds, and bake in a slack oven.
Cake, Seed. Prep. 1. (Plain.) From flour, 1⁄ 4 peck; sugar, 1⁄ 2
lb.; allspice, 1⁄ 4 oz.; melted butter, 1⁄ 2 lb.; a little ginger; milk, 1⁄ 2
pint; yeast, 1⁄ 4 pint; add seeds or currants; and bake an hour and a
half.
2. (Good.) To the preceding add of butter and sugar, of each 1⁄ 2
lb., and wet it up with milk previously mixed with 6 eggs.
3. (Rich.) Take of flour, 1 1⁄ 2 lb.; butter and sugar, of each 1⁄ 2
lb.; 8 eggs; 2 oz. of caraway seeds, 1 grated nutmeg, and its weight
in cinnamon. Bake 2 hours in a quick oven.
 4. (Scotch.) Nine eggs; sugar and butter, of each 1⁄ 2 lb.; mix
well together, then add a little cinnamon, nutmeg, and cloves; 1⁄ 4
oz. of caraway seeds; 1⁄ 2 lb. of candied citron; 1⁄ 4 lb. of candied
orange peel; 1⁄ 2 lb. of blanched almonds (pounded fine); flour, 3
lbs.; and brandy, 1⁄ 4 pint.
Cakes, Shrews′bury. Prep. From flour, 3 lbs.; sugar, 1 lb.; a
little cinnamon and nutmeg; 3 eggs; a little rose water; and melted
butter enough to make it into a dough.
Cakes, So′da. Prep. 1. From flour, 1 lb.; bicarbonate of soda,
1⁄ 4oz.; sugar and butter, of each 1⁄ 2 lb.; make a paste with milk,
and add candied orange, lemon, or citron peel, or the fresh peels
grated, q. s. to flavour.
2. To flour, 1 lb.; sugar and butter, of each 2 oz.; candied peel,
1⁄ 2 oz.; sesquicarbonate of soda, 3 dr.; milk, q. s.
Obs. An equal weight of carbonate of magnesia, used instead of
the soda, also makes good cakes. Both are suitable to delicate
stomachs, especially in dyspepsia, with acidity.
Cakes, Sponge. Prep. From 8 eggs; lump sugar, 3⁄ 4 lb.; flour,
1⁄ 2 lb.; water, 1⁄ 4 pint; the yellow peel of a lemon; mix as follows:—
Put the lemon peel into the water; when about to make the cake,
put the sugar into a saucepan, pour the water and peel on it, and let
it stand by the fire to get hot. Break the eggs into a deep earthen
vessel that has been made quite hot; remove from the heat, whisk
for a few minutes; make the sugar and water boil up, and pour it
very gradually boiling-hot over the eggs; continue to whisk them
briskly until they become thick and white; add the flour (quite
warm), stir it lightly in, put the paste into tins lined with white paper,
and bake them immediately in a moderately hot oven.
Cakes, Tea. Syn. Benton Cakes. Prep. From flour, 1 lb.; butter, 4
oz.; and milk, q. s.; bake on a hot hearth or slow oven plate.
2. To the last add 2 table-spoonfuls of yeast.
 Cakes, Tip′sy. Prep. Small sponge cakes steeped in brandy,
and then covered with grated almonds and candied peel; or almonds
(cut into spikes) are stuck in them. They are commonly piled on a
dish, surrounded with a custard, and covered with preserves drained
as dry as possible.
Cakes, Wigg. Prep. From 1⁄ 2 pint of warm milk; 3⁄ 4 lb. of fine
flour; and 2 or 3 spoonfuls of light yeast. Afterwards work in 4 oz.
each of sugar and butter; make it into cakes, or wiggs, with as little
flour as possible, add a few caraway seeds, and bake them quickly.
Cakes. (In medicine.) Cakes have been used as a form of
administering medicinal substances to children, but have not been
extensively employed in this country for the purpose, unless by
quacks and in domestic practice. In preparing them the active
ingredients are added in such proportions to the common materials
of a sweet cake that one or two, as the case may be, are sufficient
for a dose. See Gingerbread, Worm-cakes, &c.
CALA′BAR BEAN. Syn. Physostigmatis Faba. The seed of
Physostigma venenosum. The plant is a native of Western Africa,
where the bean is used as an ordeal poison. The bean itself is about
the size of a large horse-bean, with a very firm, hard, brittle, shining
coat of a brownish-red, pale chocolate, or ash-grey colour. It has an
irregular kidney shape, with flat surfaces and a rounded border,
which is for the most part boldly curved, and there marked with a
broad furrow, with the central raised raphe in the centre, and ending
at one extremity in the microphyle. The kernel consists of two
cotyledons. It yields its properties to alcohol, and imperfectly to
water. Calabar bean has been used in cases of strychnia poisoning
and tetanus, as well as in epilepsy and St. Vitus’s dance. The dose of
the powdered bean, according to Royle, is one to four grains. Locally
applied it produces contraction of the pupil.
Until the researches of Harnack and Witkowsky the Calabar
bean was supposed to owe its activity, when internally administered,
to the presence of a powerful alkaloid called esernia or physostigma.
These chemists, however, have lately succeeded in discovering in the
bean, in addition to eserina, another very potent alkaloid, to which
they have given the name calabaria or calabarine.
Calabarine appears to exert a physiological action antagonistic
to that of eserine, and since the commercial preparations of the drug
consist, according to the above chemists, of mixtures of the two
alkaloids in varying proportions, the discordant effects frequently
observed to follow the administration of any of the various
preparations of the bean, admit of ready explanation. Wherever
eserine predominated it appeared to suppress the effects of
calabarine; on the other hand, if this latter preponderated, the
paralysing effect on the spinal cord otherwise exercised by eserine
would fail to be produced.
The necessity of having preparations of calabar free from
calabarine, in cases where the drug is administered for tetanus, will
be apparent when it is stated that calabarine itself induces the
disease.
We quote the following from ‘New Remedies’ for June, 1877:—
“The well-known manufacturing chemist, E. Merk, in Darmstadt,
has heretofore prepared and sold a substance which was supposed
to be the only active principle of calabar, and which he called
calabarine, but which was really eserine or physostigmine. He now
accepts and confirms the results of Harnack’s and Witkowsky’s
researches, and has put both of the active principles upon the
market labelled with their correct name, viz. ‘Physostigmin’ (or
eserine, being the same substance which he formerly sold as
calabarine), and ‘Calabarin,’ distinguished by the addition of
Harnack’s name (Harnack’s ‘Calabarine’). The attention of physicians
and pharmacists is particularly directed to the change of
appellations.”
Calabar bean is a powerful poison. The antidotes are:—
Diffusible stimulants; the hypodermic injection of the 1⁄ 50th of a
grain of sulphate of atropia, to be repeated if necessary at the end
of two hours; and artificial respiration. See Eserine.
CAL′AMINE. See Zinc (Carbonate of).
CALCINA′TION. The operation of burning or roasting any solid
body to expel its more volatile parts, as the conversion of chalk into
lime by the expulsion of carbonic anhydride. The roasting of the ores
in the first stage of the Welsh process of copper smelting and in the
Silesian mode of extracting zinc is technically termed CALCINATION.
The method of conducting the process of calcination depends
on the nature of the body operated on. Many substances, for
delicate experiments, are calcined over a spirit lamp in a platinum
spoon or crucible; others, in iron vessels or earthen crucibles, placed
in a common furnace. When the action of the air proves injurious, as
in the manufacture of charcoal, the process is performed in close
vessels or chambers. In some cases the fuel is mixed with the
articles, and they are both burnt together, as in the manufacture of
lime, the roasting of ores, &c. The process of drying salts, or driving
off their water of crystallisation by heat, is also frequently called
CALCINATION; thus we have calcined copperas, alum, &c.

CAL′′CINER. A reverberatory furnace used for the calcination

of metallic ores, particularly those of COPPER and ZINC (which see).
CAL′CIUM. [Eng., L.] Ca. The metal of which LIME is an oxide.
Though it is a chemical curiosity when isolated, it is one of the most
abundant substances in nature, forming a very large portion of the
crust of the earth. It occurs in combination with fluorine as fluor-
spar; with oxygen and carbonic acid as chalk, limestone, and
marble; and with oxygen and sulphuric acid as gypsum. The metal
was first obtained from lime by Sir H. Davy in 1808; but little was
known of its properties until Dr Matthiessen formed it by the
electrolytic decomposition of the chloride of calcium.
Prep. 1. By the action of a powerful voltaic current upon a paste
of pure lime in contact with mercury, as in the original method of
preparing barium.
2. By the electrolysis of chloride of calcium in a state of fusion.
3. (Caron.) Fused chloride of calcium in powder, 300 parts;
distilled zinc, finely granulated, 400 parts; sodium, in small pieces,
100 parts; the whole placed in a crucible and heated to redness in
an ordinary furnace. The action is very feeble at first, but after some
time zinc flames arise. The heat must now be moderated to prevent
the volatilisation of the zinc, but at the same time it must be
maintained as high as possible. When the crucible has remained in
this state for about a quarter of an hour it may be withdrawn. On
cooling, a metallic button will be found at the bottom. This alloy of
zinc and calcium, which generally contains from 10 to 15% of the
latter metal, must be placed in a coke crucible and heated until the
whole of the zinc is driven off. The alloy should be in pieces as large
as possible. When proper precautions have been observed a button
of CALCIUM is obtained, only contaminated with the foreign metals
contained in the zinc.
Prop., &c. The metal belongs to the group which includes
BARIUM, STRONTIUM, and MAGNESIUM; it is of a light yellow colour; is
rather harder than lead, and very malleable. It melts at a red heat.
It tarnishes in a day or two, even in dry air, and in contact with
moist air it breaks up like ordinary lime. Its sp. gr. is 1·55.
Tests. Salts of calcium in solution produce a white precipitate
with carbonate of ammonium; it becomes far less voluminous on
heating the solution, and dissolves very readily in hydrochloric acid.
Sulphuric acid, when added to concentrated solutions, gives an
immediate white precipitate; if the solution is not concentrated, the
precipitate may separate gradually, in minute crystals; and if it is
very dilute, no precipitation will take place, because sulphate of lime
is soluble in about 500 times its weight of water. With neutral
solutions, even when very dilute, oxalate of ammonium gives a
copious white precipitate, soluble in most dilute acids.
 Calcium, Acetate of. Add prepared chalk to acetic (or purified
pyroligneous) acid till fully saturated; filter and evaporate, that
crystals may form. Diuretic. Dose, 10 to 20 grains.
Calcium, Acid Phosphate of. Syn. Superphosphate of lime,
Soluble Acid Phosphate. CaH 4,2PO 4. This may be procured by treating
bone-earth with two thirds of its weight of oil of vitriol, as in the
preliminary stage of the extraction of phosphorus. It is extensively
used as a manure for turnips.
Calcium, Bibasic Phosphate. Ca 2H 2P 2O 8 + 3H 2O. Dissolve
608 grams of crystallised calcium chloride in 1000 grams of distilled
water, and add gradually to this solution 1000 grams of sodium
phosphate, dissolved in 10,000 grams of water. Allow the precipitate
to deposit, and wash it five or six times with 10 litres of water each
time; drain the precipitate on a moistened cloth. As soon as its
consistence permits, detach from it irregular pieces, and place them
to dry in the open air upon filtering paper; the spontaneous
desiccation is sufficiently rapid.
From ‘Formulæ for New Medicaments adopted by the Paris
Pharmaceutical Society.’
Calcium, Bro′mide of. CaBr 2. Syn. Cal′cii bromi′dum, L. Prep.
(Magendie.) To a solution of bromide of iron add hydrate of calcium
in slight excess; filter, evaporate to dryness, redissolve in water, and
again filter, and evaporate.
Calcium, Carbonate of. See Chalk.
Calcium, Chlo′′ride of. CaCl 2. Syn. Cal′cii chlori′dum (B. P.).
Prep. Hydrochloric acid and water, of each 10 fl. oz.; chalk, 5 oz.;
evaporate the solution until the salt becomes solid, and dry the
residue at about 400° F.
It is obtained in solution as a residuum in making several
preparations of ammonia, as the liquor and carbonate, and in
making carbonic acid by the action of hydrochloric acid on marble.
The residuum is concentrated and set aside to crystallise, or
evaporated to dryness.
Prop., Uses, &c. This salt crystallises in colourless, striated,
hexagonal prisms, terminated by very acute points. It is very soluble
in alcohol and water, the latter even at 32° dissolving more than its
own weight, and at 60° three or four times its weight of this salt.
When heated, the crystals undergo watery fusion. When dissolved in
water, they produce great cold; and hence are frequently employed
as an ingredient in FREEZING MIXTURES. These crystals contain nearly
half their weight of water. They are very deliquescent, passing
readily into the liquid state, and forming what used to be called
oleum calcis, or oil of lime. The anhydrous chloride is hard and
friable; slightly translucent; totally and readily soluble in water, and,
like the crystallised salt, very deliquescent. In the laboratory chloride
of calcium, either fused or merely dried, is continually used for
drying gases and for absorbing the water from ethereal and oily
liquids in organic analysis. The unfused is now generally preferred
for this purpose, as it is more porous than the fused. The salt is also
used in the rectification of alcohol, and to form a bath for heating
stoneware stills and other apparatus liable to be cracked on the sand
bath. As a chemical reagent it is employed chiefly in detecting
certain organic acids. As a medicine it has been given in some
scrofulous and glandular diseases. Dose, 10 to 20 gr. See Solutions.
Calcium, Flu′oride of. CaF 2. Syn. Hydroflu′orate of lime. This
occurs native as the mineral called fluor-spar. It is found in beautiful
crystals in the lead mines of Alston Moor and Derbyshire, and in the
concretionary crystalline masses known as Blue John or Derbyshire
spar at Castleton. It may be prepared by the action of hydrofluoric
acid upon lime, as directed under Barium, Fluoride of.
Calcium Hypophosphite. CaP 2H 4O 4. Mix milk of lime (1 in 5)
in porcelain capsule placed in a sand bath, with half its weight of
phosphorus in small pieces, and heat it to ebullition, operating in the
open air or under a chimney with a good draught. Spontaneously
inflammable phosphuretted hydrogen is given off, the vapour of
which should be avoided. Add from time to time a little warm water,
to replace that which has evaporated. Discontinue the heat when the
phosphorus has disappeared—that is, when inflammable bubbles
cease to be produced. If the phosphorus remain in excess, add more
milk of lime, and continue the heat until the complete disappearance
of the metalloid. Allow the liquor to cool and then filter; then
saturate it with a current of carbonic acid gas to eliminate any
excess of lime remaining uncombined. Filter again, and concentrate
the liquor in a water bath to dryness, keeping the temperature below
100° C., to avoid detonations. Preserve the salt from the air in well-
closed bottles.
From ‘Formulæ for New Medicaments adopted by the Paris
Pharmaceutical Society.’
Calcium, I′odide of. CaI 2. Syn. Hydri′odate of lime; Cal′cii
iodi′dum, Calcis hydrio′das, L. Prep. 1. (Magendie.) From a solution of
protiodide of iron and hydrate of calcium, as directed under iodide of
barium.
2. Dissolve lime or carbonate of lime in hydriodic acid.
Prop., Uses, &c. It is a deliquescent salt, easily soluble in water,
and has a bitterish taste. It has been used in scrofulous affections,
internally, in doses ranging from 1⁄ 8 to 2 gr., thrice daily, and
externally in ointments containing 2 dr. or less to the oz.
Calcium, Lactophosphate. This product ought not to be
employed except in the state of solution in water or in syrup. In the
pasty or solid state its solubility varies, and it is always an indefinite
compound.
Solution. Bibasic phosphate of lime, 17 grams; concentrated
lactic acid, as little as possible; distilled water, 964 grams. Suspend
the phosphate carefully in the distilled water, add the lactic acid,
allow solution to go on for some minutes, and filter.
 From ‘Formulæ for New Medicaments adopted by the Paris
Pharmaceutical Society.’
Calcium, Oxide of. See Lime.
Calcium, Phosphate of. Syn. Calcis phosphas (Ph. B.). Digest
bone-ash, 4 oz., in hydrochloric acid, 6 fl. oz., diluted with a pint of
water, until it is dissolved.
Filter the solution, if necessary; add water, 1 pint, and
afterwards solution of ammonia (Ph. B.), 12 fl. oz., or a sufficient
quantity, until the mixture acquires an alkaline reaction, and having
collected the precipitate on a calico filter, wash it with boiling distilled
water as long as the liquid which passes through occasions a
precipitate when dropped into solution of nitrate of silver acidulated
with nitric acid. Dry the washed product at a temperature not
exceeding 212° F.
Calcium, Phos′phide of. Syn. Phosphu′ret of lime; Cal′cii
phosphure′tum, C. phosphi′dum, L. Prep. By passing the vapour of
phosphorus over lime (in small fragments) heated to redness in a
porcelain tube. A brownish substance, supposed to be a mere
mechanical mixture of phosphide and phosphate of calcium. Thrown
into water, it suffers instant decomposition, and phosphuretted
hydrogen gas escapes.
Calcium, Sulphides of. Calcium forms with sulphur at least
three different compounds:—
1. Calcium, Protosul′phide of. CaS. Prep.—a. From sulphate
of lime, exposed at a high temperature to a stream of hydrogen gas.
—b. From dried gypsum, 25 parts; lampblack or finely powdered
charcoal, 4 parts; calcined together at a strong heat in a covered
crucible.
2. Calcium, Bisulphide of. CaS 2. Prep. From sulphur and
quick-lime, equal parts; water, q. s.; slake the lime, add the sulphur,
and boil until a solution is obtained, which on cooling deposits
crystals.
3. Calcium, Pentasulphide of. CaS 5. Prep. As the last, but
increasing the quantity of sulphur, and continuing the boiling for a
longer period. Little is known about it.
4. Calcium, Sulphate of. See Gypsum.
5. Calcium, Commercial Sulphuret of. Syn. Commercial
sulphide of calcium. Prep.—a. As 1, b (above).

b. Sulphur, 1 part; hydrate of lime, 3 parts; water, 2 1⁄ 2 pints;

boil it until it solidifies on cooling, then pour it out on a cold marble
slab, and when solid break it into pieces and preserve it in a well-
corked bottle.
c. (Guibourt.) Quick-lime, 7 parts; sulphur, 4 parts; mix, and
heat the compound for about 2 hours in a covered crucible.
d. (Cottereau.) Quick-lime, 2 parts; sulphur, 1 part; water, 5
parts; as 4, b (above).
Obs. The precise composition of the last three preparations is
uncertain. They are acrid, caustic, stimulant, and diaphoretic. Dose,
1 to 3 gr. Sulphide of calcium has been used as a depilatory by
applying it made into a paste with water, and washing it off in about
1⁄ 4 of an hour. Made into an embrocation, it has been strongly
recommended in gout, scabies, &c. Its solution yields pure sulphur
on the addition of hydrochloric acid.
CALCULA′TIONS (Useful). 1. To find the Value of a Dozen
Articles. Take the price in pence as shillings, and if there are any
farthings in the price, add threepence for each. Thus 2s. 8d., or 32
pence per yard, is £1 12s. per dozen.
2. To find the Value of One Hundred Articles. For every farthing
take as many pence and twice as many shillings. Thus, 1 1⁄ 4d. each
is—5d., and 10s. = 10s. 5d. per hundred.
 3. To find the Value of a Pound at any price per Ounce. Take the
price in farthings as shillings, and divide by three. Thus, 5 1⁄ 4d. per
ounce is 21 farthings; taken as shillings, 21 ÷ 3 = 7s. per pound.
4. To find the Value of an Ounce at any price per Pound. Take
the shillings as farthings, and multiply by three. Thus, at 6s.—6 × 3
= 18 farthings, or 4 1⁄ 2d. per ounce.
Obs. By reversing Nos. 1 and 2, the price of a single article or
pound may be found from the price per dozen or hundred. For
several other calculations, useful in domestic economy, chemistry,
&c., see Brewing, Decimals, Equivalents, Measures, Per-centage, Weights.
CAL′CULUS. Syn. Stone. In medicine, a hard concretion formed
within the animal body by the deposition of matters which usually
remain in solution. The concretions most commonly found are those
formed in the kidneys or bladder, and termed urinary calculi, and
those formed in the gall-bladder or biliary ducts, which are called
biliary calculi. Urinary calculi are in most cases composed of
substances which are constituents of healthy urine, such as uric
acid, urate of ammonia, and the phosphates of lime and magnesia;
they are, however, sometimes composed of substances which are
met with in unhealthy urine, such as oxalate of lime, cystine, &c.
Biliary calculi, or gall-stones, usually contain from 50 to 80 per
cent. of cholesterin, a crystallisable fatty body, constituting a never
failing ingredient in healthy bile, the rest of the concretion being
made up of biliary resin and colouring matter, with a small quantity
of inorganic salts.
Calculus or stone in the bladder, which is a prevalent disease in
Norfolk, both among men and sheep, has been attributed to the use
of the hard water of the district.
Both of these give rise to very painful symptoms, and may even
threaten life. See Cholesterin.
CALEFACIENTS. Applications that excite warmth.