_Prop., &c._ A non-nitrogenised neutral body. Water holding a very small quantity of it in solution froths considerably on agitation. This is especially the case with infusion of Jamaica sarsaparilla, and this property has consequently been proposed as a test of the quality of sarsaparilla root. Its medicinal properties are similar to those of sarsaparilla. According to Pallotta, it is a powerful sedative, and diminishes the vital energies in proportion to the quantity taken.--_Dose_, 2 to 10 gr.; in the usual cases in which the root is given.
=SAS'SAFRAS.= _Syn._ SASSAFRAS RADIX (B. P.), SASSAFRAS RADIX, SASSAFRAS (Ph. L., E., & D.), L. "The root of _Sassafras officinale_, Nees. _Laurus sassafras_, Linn."--Ph. L. It has a fragrant odour, and a sweetish aromatic taste. It has long been reputed a stimulating, alterative, diaphoretic, diuretic, and tonic; and an infusion of the chips (sassafras chips), under the name of sassafras tea, has been a popular 'diet drink'
in various cutaneous affections, gout, chronic rheumatism, &c.
=SATURA'TION.= The state in which a body has taken its full dose, or chemical proportion, of any other substance with which it can combine, or which it can dissolve; as water with sugar or a salt, or an alkali with an acid, when the properties of both are neutralised.
=SAUCERS (for Dyeing).= _Prep._ 1. (BLUE.) From blue carmine, made into a paste with gum water, which is then spread over the inside of the saucers, and dried.
2. (PINK.)--_a._ From pure rouge mixed with a little carbonate of soda, then made into a paste with thin gum water, and applied as the last.
_b._ Well-washed safflower, 8 oz.; carbonate of soda, 2 oz.; water, 2 gall.; infuse, strain, add of French chalk (scraped fine with Dutch rushes), 2 lbs.; mix well, and precipitate the colour by adding a solution of tartaric acid; collect the red powder, drain it, add a very small quantity of gum, and apply the paste to the saucers. Inferior. Both the above are used to tinge silk stockings, gloves, &c.
=SAUCE.= A liquid or semi-liquid condiment or seasoning for food. The following receipts for sauces may be useful to the reader:
=Sauce, Ancho'vy.= 1. (Extemporaneous.) From 3 or 4 anchovies, chopped small; butter, 3 oz.; water, a wine-glassful; vinegar, 2 tablespoonfuls; flour, 1 do.; stir the mixture over the fire till it thickens, then rub it through a coarse hair sleeve.
2. (Wholesale.) As essence of anchovies. Other fish sauces may be made in the same manner.
=Sauce, Apple.= From sharp apples, cored, sliced, stewed with a spoonful or two of water, and then beaten, to a perfectly smooth pulp with a little good moist sugar. Tomato, and many other like sauces, may be made in the same manner.
=Sauce, Aristocratique.= From green-walnut juice and anchovies, equal parts; cloves, mace, and pimento, of each, bruised, 1 dr. to every lb. of juice; boil and strain, and then add to every pint, 1 pint of vinegar, 1/2 pint of port wine, 1/4 pint of soy, and a few shallots; let the whole stand for a few days, and decant the clear liquor.
=Bech'amel.= A species of fine white broth or consommee, thickened with cream, and used as 'white sauce.'
=Sauce, Caper.= Put twelve table-spoonfuls of melted butter into a stewpan, place it on the fire, and, when on the point of boiling, add 1 oz. of fresh butter and 1 table-spoonful of capers; shake the stewpan round over the fire until the butter is melted, add a little pepper and salt, and serve where directed. Also as mint sauce.
=Sauce, Chut'ney.= 1. From sour apples (pared and cored), tomatoes, brown sugar, and sultana raisins, of each 3 oz.; common salt, 4 oz.; red chillies and powdered ginger, of each 29 oz.; garlic and shallots, of each 1 oz.; pound the whole well, add, of strong vinegar, 3 quarts; lemon juice, 1 do.; and digest, with frequent agitation, for a month; then pour off nearly all the liquor, and bottle it. Used for fish or meat, either hot or cold, or to flavour stews, &c. The residue is the 'Chutney,'
'Chetney,' or 'Chitni,' which must be ground to a smooth paste with a stone and muller, and then put into pots or jars. It is used like mustard.
2. (BENGAL CHITNI.) As the last, but using tamarinds instead of apples, and only sufficient vinegar and lemon juice to form a paste.
=Cor'atch.= From good mushroom ketchup, 1/2 gal.; walnut ketchup, 3/4 pint; India soy and chillie vinegar, of each 1/2 pint; essence of anchovies, 5 or 6 oz.; macerate for a fortnight.
=Sauce, Epicurienne.= To the last add of walnut ketchup and port wine, of each 1 quart; garlic and white pepper, of each (bruised) 4 oz.; chillies (bruised), 1 oz.; mace and cloves, of each 1/2 oz.
=Sauce, Fish.= From port wine 1 gall.; mountain do., 1 quart; walnut ketchup, 2 quarts; anchovies (with the liquor), 2 lbs.; 8 lemons, 48 shallots, scraped horseradish, 1-1/2 lb.; flour of mustard, 8 oz.; mace, 1 oz.; cayenne, q. s.; boil the whole up gently, strain, and bottle.
=Ketchup.= See under that name.
=Sauce, Kitchener's.= _Syn._ KITCHENER'S RELISH. From salt, 3 oz.; black pepper, 2 oz.; allspice, horseradish, and shallots, of each 1 oz.; burnt-sugar colouring, a wine-glassful; mushroom ketchup, 1 quart (all bruised or scraped); macerate for 3 weeks, strain, and bottle.
=Lem'on Pickle.= From lemon juice and vinegar, of each 3 gall.; bruised ginger, 1 lb.; allspice, pepper, and grated lemon peel, of each 8 oz.; salt, 3-1/2 lbs.; cayenne, 2 oz.; mace and nutmegs, of each 1 oz.; digest for 14 days.
=Sauce, Lobs'ter.= From lobsters, as ANCHOVY SAUCE.
=Sauce, Mint.= From garden mint, chopped small, and then beaten up with vinegar, some moist sugar, and a little salt and pepper.
=Sauce, On'ion.= From onions boiled to a pulp and then beaten up with melted butter and a little warm milk.
=Sauce, Oys'ter.= From about 12 oysters, and 6 or 7 oz. of melted butter, with a little cayenne pepper, and 2 or 3 spoonfuls of cream, stirred together over a slow fire, then brought to a boil, and served.
=Sauce, Piquante.= From soy and cayenne pepper, of each 4 oz.; port wine, 1/2 pint; brown pickling vinegar, 1-1/2 pint; mix, and let them stand for 7 or 8 days before bottling.
=Sauce, Quin's.= From walnut pickle and port wine, of each 1 pint; mushroom ketchup, 1 quart; anchovies and shallots (chopped fine), of each 2 dozen; soy, 1/2 pint; cayenne, 1/4 oz.; simmer gently for 10 minutes, and in a fortnight strain, and bottle.
=Sauce au Roi.= From brown vinegar (good), 3 quarts; soy and walnut ketchup, of each 1/2 pint; cloves and shallots, of each 1 doz.; cayenne pepper, 1-1/2 oz.; mix, and digest for 14 days.
=Sauce, Shrimp.= From shrimps or prawns, as ANCHOVY SAUCE.
=Soy.= See that article.
=Sauce, Superlative.= From port wine, and mushroom ketchup, of each 1 quart; walnut pickle, 1 pint; soy, 1/2 pint; powdered anchovies, 1/2 lb.; fresh lemon peel, minced shallots, and scraped horseradish, of each 2 oz.; allspice and black pepper (bruised), of each 1 oz.; cayenne pepper and bruised celery seed, of each 1/4 oz. (or currie powder, 3/4 oz.); digest for 14 days, strain, and bottle. Very relishing.
=Sauce, Toma'to.= From bruised tomatoes, 1 gall.; good salt, 1/2 lb.; mix, in 3 days press out the juice, to each quart of which add of shallots, 2 oz.; black pepper, 1 dr.; simmer very gently for 20 to 30 minutes, strain, and add to the strained liquor, mace, allspice, ginger, nutmegs, and cochineal, of each 1/4 oz.; coriander seed, 1 dr.; simmer gently for 10 minutes, strain, cool, and in a week put it into bottles.
=Sauce, Waterloo.= From strong vinegar (nearly boiling), 1 quart, port wine, 3/4 pint; mushroom ketchup, 1/2 pint; walnut ketchup, 1/4 pint; essence of anchovies, 4 oz.; 8 cloves of garlic; cochineal (powdered), 1/2 oz. (or red beet, sliced, 3 oz.); let them stand together for a fortnight or longer, occasionally shaking the bottle.
=Sauce, White.= _Syn._ BUTTER SAUCE, MELTED BUTTER. From good butter, 4 oz.; cream, 2-1/2 oz.; salt (in very fine powder), 1/2 teaspoonful; put them into a pot or basin, set this in hot water, and beat the whole with a bone, wooden, or silver spoon, until it forms a perfectly smooth, cream-like mixture, avoiding too much heat, which would make it run oily.
A table-spoonful of sherry, marsala, lemon juice, or vinegar, is sometimes added; but the selection must depend on the dishes the sauce is intended for. Used either by itself, or as a basis for other sauces. Beaten up with any of the 'bottled sauces,' an excellent compound sauce of the added ingredient is immediately obtained.
=Sauces, American.= White vinegar, 15 gall.; walnut ketchup, 10 gall.; Madeira wine, 5 gall.; mushroom ketchup, 10 gall,; table salt, 25 lbs.
(troy); Canton soy, 4 gall.; powdered capsicum 2 lbs. (troy); allspice, powdered, coriander powder, of each 1 lb. (troy); cloves, mace, cinnamon, of each 1/2 lb. (troy); assaftida, 1/4 lb. (troy); dissolved in brandy, 1 gall.; 20 lbs. of hog's liver is boiled for 12 hours with 10 gall. of water, renewing the water from time to time. Take out the liver, chop it, mix it with water, and work it through a sieve; mix with the sauce.
2. White vinegar, 240 gall.; Canton soy, 36 gall.; sugar-house syrup, 30 gall.; walnut ketchup, 50 gall.; mushroom ketchup, 50 gall.; table salt, 120 lbs. (troy); powdered capsicum, 15 lbs. (troy); allspice, coriander, of each 7 lbs. (troy); cloves, mace, cinnamon, of each 4 lbs. (troy); assaftida, 2-1/2 lbs. (troy), dissolved in St Croix rum, 1 gall.
3. White vinegar, 1 gall. Canton soy, molasses, of each 1 pint; walnut ketchup, 1-1/2 pint; table salt, 4 oz.; powdered capsicum, allspice, of each 1 oz.; coriander, 1/2 oz.; cloves, mace, of each 1/2 oz.; cinnamon, 6 dr., assaftida 1/4 oz. in 4 oz. of rum.
=SAUERKRAUT.= [Ger.] _Prep._ Clean white cabbages, cut them into small pieces, and stratify them in a cask along with culinary salt and a few juniper berries and caraway seeds, observing to pack them down as hard as possible, without crushing them, and to cover them with a lid pressed down with a heavy weight. The cask should be placed in a cold situation as soon as a sour smell is perceived. Used by the Germans and other northern nations of Europe, like our 'pickled cabbage,' but more extensively.
=SAU'SAGES.= From the fat and lean of pork (PORK SAUSAGES), or of beef (BEEF SAUSAGES), chopped small, flavoured with spice, and put into gut skins, or pressed into pots or balls (SAUSAGE MEAT). Crum of bread is also added. Their quality is proportionate to that of the ingredients, and to the care and cleanliness employed in preparing them.
A pea sausage, composed of pea flour, fat pork, and a little salt, was largely consumed by the German soldiers during the Franco-German campaign.
Dr Parkes found 100 parts of this sausage to consist of--162 parts of water, 719 of salts, 12297 of albuminates, 3365 of fat, and 30663 of carbohydrates. It is ready cooked, but can be made into soup, although much relished for a few days. The soldiers soon became tired of it. In some cases it gave rise to flatulence and diarrha. See MEAT.
=SAV'ELOYS.= Pork sausages made in such a way that they keep good for a considerable time. _Prep._ (Mrs Rundell.) Take of young pork, free from bone and skin, 3 lbs.; salt it with 1 oz. of saltpetre, and 1/2 lb. of common salt, for 2 days; then chop it fine, add, 3 teaspoonfuls of pepper, 1 doz. sage leaves, chopped fine, and 1 lb. of grated bread; mix well, fill the skins, and steam them or bake them half an hour in a slack oven.
They are said to be good either hot or cold.
=SAV'INE.= _Syn._ SAVIN; FOLIA SABINae, SABINA (Ph. L., E., & D.), L. "The recent and dried tops of _Juniperis sabina_, Linn.," or common savine.
(Ph. L.) It is a powerful stimulant, diaphoretic, emmenagogue, and anthelmintic; and, externally, rubefacient, escharotic and vesicant. In large doses it is apt to occasion abortion, and acts as a poison. SAVINE POWDER mixed with verdigris is often applied to corns and warts. It is now chiefly used in the form of ointment.--_Dose_, 5 to 15 gr., twice or thrice daily (with care), in amenorrha and worms. See CERATE.
=SAVONETTES.= [Fr.] _Syn._ WASH BALLS. These are made of any of the mild toilet soaps, scented at will, generally with the addition of some powdered starch or farina, and sometimes sand. The spherical or spheroidal form is given to them by pressure in moulds, or by first roughly forming them with the hands, and, when quite hard, turning them in a lathe.
According to Mr Beasley, "they are formed into spherical balls by taking a mass of the prepared soap in the left hand, and a conical drinking-glass with rather thin edges in the right. By turning the glass and ball of soap in every direction, the rounded form is soon given; when dry, the surface is scraped, to render it more smooth and even."
_Prep._ 1. Take of curd soap, 3 lbs.; finest yellow soap, 2 lbs. (both in shavings); soft water, 3/4 pint; melt by a gentle heat, stir in of powdered starch (farina), 1-1/2 lb.; when the mass has considerably cooled, further add of essence of lemon or bergamot, 1 oz., and make it into balls.
2. (CAMPHOR.) Melt spermaceti, 2 oz.; add camphor (cut small), 1 oz.; dissolve, and add the liquid mass to white curd soap, 1-1/2 lb., previously melted by the aid of a little water and a gentle heat, and allowed to cool considerably as above. These should be covered with tin-foil.
3. (HONEY.) From the finest bright-coloured yellow soap, 7 lbs.; palm oil, 1/4 lb.; melt, and add of oil of verbena, rose-geranium, or ginger-grass, 1 oz.; as No. 1. Sometimes 1/2 oz. of oil of rosemary is also added.