The nature of the plate or crucible employed appears to be immaterial, provided it is a good conductor. Platinum, silver, copper, and iron answer equally well; indeed, Tomlinson has shown that one liquid may even be made to assume the spheroidal state, on the surface of another, as when water, alcohol, and ether are placed upon hot oil. If the experiment be conducted with water it must be carefully managed, since, if the water be allowed to sink in the oil, it soon becomes converted into steam, with the result of scattering about the hot oil to the danger of the operator.
Boutigny has advanced the opinion that the property of water to assume the spheroidal state under the conditions we have specified will account for certain cases of explosion in steam-boilers. Thus we can imagine a boiler, which has run dry of water, to have become intensely overheated. Under these circumstances, when fresh water was admitted it would at first assume the spheroidal state; and as more cold water flowed into it, the boiler would become thereby reduced in temperature until it reached the point at which its conversion into steam would take place; the sudden generation, large volume, and elastic force of which would lead to the rupture of the boiler, accompanied with explosive violence.
=SPICE.= A general name for vegetable substances possessing aromatic and pungent properties, and employed for seasoning or flavouring food.
=Spice, Horse.= _Syn._ COW SPICE; SPECIES EQUINUS, L. _Prep._ 1. Aniseed, allspice, cumin seed, ginger, liquorice, and turmeric, equal parts.
2. Turmeric and cumin seed, of each 5 lbs.; ginger, 2-1/2 lbs. Used by farriers.
=Spice, Kit'chen.= _Syn._ MIXED SPICE, KITCHEN PEPPER, &c. _Prep._ From black pepper, 2 lbs.; ginger, 1 lb.; cinnamon, allspice, and nutmegs, of each 8 oz.; cloves, 1 oz.; dry salt, 6 lbs.; well ground together. Useful to flavour gravies, soup, &c.
=Spice, Mixed.= As the last, omitting half the salt.
=Spice, Pease.= See POWDER.
=Spice, Ragout.= _Prep._ From dry salt, 1 lb.; flour of mustard, black pepper, and grated lemon peel, of each 1/2 lb.; cayenne pepper, 2 oz.; allspice, and ginger, of each 1 oz.; nutmeg, 1/2 oz.; all separately powdered.
=Spice, Sausage (French).= _Syn._ EPICE FINES, Fr. _Prep._ From black pepper, 5 lbs.; ginger, 2-1/2 lbs.; cloves and nutmegs, of each 1 lb.; aniseed and coriander seeds, of each 1/2 lb.; powder and mix them.
=Spice, Sa"voury.= _Prep._ 1. (Kidder's.) From cloves, mace, nutmegs, pepper, and salt, equal parts. Used by cooks.
2. (Dr Kitchener's.) See SPICE, RAGOUT (_above_).
=Spice, Soup.= _Syn._ KITCHENER'S SOUP-HERB POWDER, KITCHENER'S VEGETABLE RELISH, &c. _Prep._ From parsley, lemon thyme, sweet marjoram, and winter savoury, of each, dried, 2 oz.; sweet bazil and yellow peel of lemon, of each, dried, 1 oz.; mix, and powder.
=Spice, Sweet (Kidder's).= _Prep._ From cinnamon, cloves, mace, nutmegs, and sugar, equal parts. Used in pastry.
=SPIGE'LIA.= _Syn._ CAROLINA PINK ROOT; SPIGELIA (Ph. E.), L. The root of _Spigelia Marilandica_, or worm grass. It is purgative, narcotic, and vermifuge.--_Dose_, 10 to 40 gr., in powder or infusion, night and morning, until the worms are expelled. Rhubarb or calomel is commonly added to it.
=SPIRIT.= _Syn._ SPIRITUS, L. Under this term are included all the inflammable and intoxicating liquors obtained by distillation, and used as beverages, as BRANDY, GIN, RUM, &c., each of which is noticed in its alphabetical order. Spirit may also be obtained by fermentation and distillation from all vegetable juices or solutions that contain sugar.
The spirit used in pharmacy and chemistry is distinguished by names which have reference to its richness in alcohol. (See TABLES.)
Spirituous liquors, like all other fluids at common temperatures, expand when they are heated, and diminish in volume when they are cooled. It is found that 1000 galls. of proof spirit, measured at the temperature of 50 Fahr., will, if re-measured at 59, be found to have increased in bulk to full 1004-1/4 galls.; whilst 1000 galls. of the same spirit, measured at 77 Fahr., will be only equal to 991-1/4 galls. at 59. These changes are still more marked at higher strengths, and at extreme temperatures, and, from not being recognisable by the hydrometer, often lead to serious losses in trade, and to serious fluctuations in 'stock,' which, to those unaware of the action of temperature, are perfectly unaccountable. A gallon of proof spirit only weighs 9-1/5 lbs. at 60 Fahr. At a higher temperature it will weigh less--at a lower one more; but as this weight constitutes the standard gallon at the temperature the proof is calculated for, it is manifest that any variations from it must result in loss either to the buyer or seller. Hence the equity of buying and selling liquors by weight instead of by measure. The stock-keeper in every wholesale house should be aware of this fact, and on 'taking stock' should as regularly enter the temperature of his liquors in his stock-book as he does the 'dip' or 'wet inches.' See ALCOHOL, ALCOHOLOMETRY, SPECIFIC GRAVITY, SPIRITS (Medicinal), SPIRITS (Perfumed), &c.
=Spirit of Acetic Ether.= _Syn._ SPIRITUS aeTHERIS ACETICI. (Prus. Ph.) _Prep._ Acetic ether, 1 oz.; rectified spirit, 3 oz.
=Spirit, Alexiterius.= _Syn._ SPIRITUS ALEXITERIUS, AQUA ALEXITERIA SPIRITUOSA. (Ph. L. 1746). _Prep._ Mint, 1/2 lb.; Angelica root, 4 oz.; tops of sea wormwood, 4 oz.; proof spirit, 1 gall. (old wine measure); water, a sufficient quantity. Distil 1 gall.
=Spirit, Amy'lic.= See FUSEL OIL.
=Spirit of Angelica.= _Syn._ SPIRITUS ANGELICae. _Prep._ Sliced angelica root, 2 oz.; sliced valerian, 1/2 oz.; bruised juniper berries, 1/2 oz.
Put into a retort, and pour on 9 oz. of rectified spirit by weight, and 15-1/2 oz. of water, and macerate for 24 hours; then draw out 12-1/2 oz.
(by weight), in which dissolve 1/4 oz. of camphor.
=Spirit of Ants.= SPIRITUS FORMICARUM. (Ph. G.) _Prep._ Ants freshly collected, and bruised, 2 lbs.; spirit of wine (at 830), 3 lbs.; water, 3 lbs. Macerate for 2 days. Distil 4 lbs.--_Dose_, 20 to 60 drops, also used outwardly.
I. TABLE _of the Pharmacopial Spirits_.
Sp. gr.
_Alcohol_, Ph. B. (absolute) 0795 { nearly " Ph. E. 0796 { pure { Alcohol.
" Ph. D. 1826 0810 or 70% o. p.
" Ph. L. 1836 0815 " 68% "
_Stronger Spirit_ (Spiritus Fortior), } 0818 " 66% "
Ph. D. } [183]_Rectified Spirit_ (Spirit of Wine);} 0838 " 56% "
(Spiritus Rectificatus), B. P. } _Rectified Spirit_ Ph. D. 0840 or 54-3/4% o. p.
_Proof Spirit_ (Spiritus Tenuior), } 0920 " -- Ph. B. } _Alcohol_ (absolu), P. Cod. 0797 " -- " (at 40) " 0810 " 70% "
" (du commerce), P. Cod. 0863 " 41% "
" (faible) " 0923 " 2-1/2% u. p.
[Footnote 183: "This spirit can be reduced to the standard of the weaker (or proof) spirit, by adding, to every 5 pints of it, 3 pints of distilled water, at 62 Fahr." (Ph. L.)]
II. TABLE _of the Principal Spirituous Liquors sold in England, with their usual Strengths, &c._
KEY:
Headings:
A. Denomination.
B. Revenue Mark.
C. Import Strength.
D. Legal Limits of Strength.
E. Usual Selling Strength.
F. By _Permit_.
G. Contains Alcohol of 0825.
H. Contains absolute Alcohol.
I. Specific gravity at 60% Fahr.
A. Denominations:
1. Gin (_strongest_)[184]
2. Do. (_best ordinary_)[184]
3. Do. (_cordial_)[185]
4. Do.[185]
5. Peppermint[186]
6. Do.[186]
7. Cloves[186]
8. Bitters[186]
9. Raspberry[186]
10. Noyau[186]
11. Cinnamon[186]
12. Tent[186]
13. Aniseed[186]
14. Caraway[186]
15. Loveage[186]
16. Usquebaugh[186]
17. Orange Cordial[186]
18. Citron[186]
19. Rum 20. Rum Shrub[186]