Cooley's Cyclopaedia of Practical Receipts Volume Ii Part 66

2 (Clater.) Laudanum and sweet spirit of nitre, of each 1/2 fl. oz.; solution of chloride of lime, 1/4 fl. oz.; prepared chalk, 1 oz.; warm gruel, 1 pint.

The apparent incurability of this disease renders it of the utmost importance to the farmer to adopt preventive measures. These should consist of the supply of wholesome food and pure water, the adoption of extreme cleanliness, and the free access of pure air to all the stalls, sheds, and other buildings in which the cattle may be sheltered. As the disease is regarded as contagious by many persons, it is prudent to separate, as speedily as possible, the healthy animals from those affected. The free use of sulphurous acid, chloride of lime, &c., as disinfectants, is also advisable.

Other and more immediate preventives consist of the occasional exhibition of a saline aperient, and the introduction of a seton into the dewlap.

=MUSCULAR POWER.= Fick and Wislicenus proved, in 1865, that muscular power is to a great extent produced by the oxidation of such non-nitrogenous substance as fat. Frankland has put the matter beyond dispute by a series of experiments determining the amount of potential energy locked up in muscle. Some of the conclusions at which he has arrived are extremely interesting. He considers that a muscle is a machine for the conversion of potential energy into mechanical force; that the mechanical force of the muscles is derived chiefly, if not entirely, from the oxidation of matters either contained in the blood or deposited around the muscular fibres, and not from the oxidation of the muscles themselves; that in man the chief materials used for the production of muscular power are non-nitrogenous; but nitrogenous matters can also be employed for the same purpose, and hence the greatly increased evolution of nitrogen, under the influence of a flesh diet, even with no increase of muscular exertion; that like every other part of the body, the muscles are constantly being renewed, but this renewal is scarcely perceptibly more rapid during great muscular activity than during comparative quiescence; that after the supply of sufficient alb.u.minoid matters in the food of man to provide for the necessary renewal of the tissues, the best materials for the production both of internal and external work are non-nitrogenous matters, such as oil, fat, sugars, starch, and gum; that the non-nitrogenous matters of food which find their way into the blood yield up all their potential energy as actual energy; the nitrogenous matters, on the other hand, leave the body with a portion (at least one seventh) of their potential energy unexpended; and, lastly, that the transformation of potential energy into muscular power is necessarily accompanied by the production of heat within the body, even when the muscular power is exerted externally. This is doubtless the chief, and probably the only, source of natural heat. See ENERGY, EXERCISE.

=MUSH'ROOMS.= Edible fungi. The species commonly eaten in England are the _Agaricus campestris_, or common field or garden mushroom, used to make ketchup, and eaten either raw, stewed, or broiled;--the _Morch.e.l.la esculenta_, or morel, used to flavour soups and gravies;--and the _Tuber cibarium_, or common truffle, also used as a seasoning.

Several fungi, which to the inexperienced closely resemble the common edible mushroom, possess poisonous narcotic properties, and their use has not unfrequently been productive of serious, and, in some cases, even fatal results. Unfortunately, no simple tests exist by which the edible and poisonous varieties can be distinguished from each other. So strongly was the late Professor L. C. Richards, the eminent botanist, impressed with this feeling, that though no one was better acquainted with the distinctions of fungi than he was, yet he would never eat any except such as had been raised in gardens, in mushroom beds.

"This difficulty of distinguis.h.i.+ng edible from poisonous and noxious fungi must not be ignored. If only one out of a hundred, or for the matter of that a thousand, species were poisonous or noxious, it would not be sound advice to say that we should eat all that come to hand, and stand the chance of baneful results. Unfortunately it is the case that some of the most poisonous fungi are the most common, and there is scarcely a field, and perhaps not a single wood, which does not abound with varieties of _Coprinus_, the _Agaricus fascicularis_, and the beautifully coloured _Thussula emetica_, and several other very undesirable species. Some writers, and among them, if we remember rightly, the learned and enthusiastic mycologist, Dr Badham, deny the existence of any poisonous fungi in our islands, and they account for the effects which are often produced by eating varieties different from our common mushroom by stating that some people, through idiosyncrasy of const.i.tution, are injuriously affected by all fungi; and in support of this statement they instance the well-known fact that some people experience the most unpleasant effects after eating the common edible mushroom, which chemically contains noxious ingredients. We all know that idiosyncrasy of const.i.tution may account for much and for very strange phenomena; for instance, oysters are almost poison to some persons, while roast beef will cause hysterics in other cases; and to not a few certain odours, harmless in themselves, are causes of serious attacks of illness; but the fact remains that persons who can eat with impunity and greatly enjoy the common mushroom are unpleasantly affected by other species of fungi. Not a year pa.s.ses but deaths are recorded of persons--sometimes of whole families--after eating noxious fungi, though they had no idiosyncrasy of const.i.tution; and shortly prior to the writing of this article a learned botanist and enthusiastic mycologist, and a friend, in experimenting on some specimens of fungi sent to him, narrowly escaped death, while another person who partook of the dish prepared actually succ.u.mbed. A thousand and one tests have been given in writing from time to time whereby our ordinary mushroom is to be distinguished from species which resemble it--and one species is to be distinguished from another; but we fear that practically they are not to be depended upon. Fungi differ in appearance according to the localities in which they grow, and according to their age. The common belief that the edible species never change colour when cut or bruised is untenable, for three varieties at least are perfectly edible, and yet a.s.sume different tints when injured in any way. The test of taste, too, which is applied under the idea that those with a pleasant savour and an inoffensive smell are always wholesome, is fallacious, for a raw mushroom is quite a different thing from the stewed or grilled one, and often what has an acrid taste when raw becomes perfectly savoury when cooked; and, _vice versa_, a tasteless fungus may be poisonous, but only develop its latent flavour when submitted to the cook. Dr Christison declares that a sure test of poisonous fungus is an astringent, styptic taste, and a disagreeable pungent odour; but this, again, cannot always be depended on.

Nor, again, is the popular idea that a mushroom which will skin easily is wholesome altogether based on fact. What, then, is to be done to enlarge the field of our mushroom gatherers and to bring about the utilisation of food now suffered to run to waste, or, in other words, how is a knowledge of our fungi to be obtained? The only answer is that knowledge on this matter is to be got, generally speaking, as knowledge on other matters--partly from books, but more especially from oral instruction and demonstration. Such eminent authorities as Dr Badham, the Rev. M.

Berkeley, Mr Cooke, and Mr Worthington Smith may be consulted with profit, and works such as that on 'Domestic Economy,' in which coloured plates bring accurately before the eye the different species of our fungi. And here we may mention that the plates prepared by Mr Worthington Smith, which were once at the South Kensington Museum, but now, we believe, at Bethnal Green, have done much to help the Londoner when in search for mushrooms in the country to distinguish between the good and bad species of fungi. It might be well that in our schools, where so many practically useless branches of knowledge are crammed into children both in town and country, practical lessons on fungi should be given. Those, too, who wish to learn what is to be learned on this subject should avail themselves of opportunities now often given at exhibitions and botanical meetings. At Paris, in 1876, there was an exhibition of edible and poisonous fungi, in a fresh and dry state, together with books and drawings; and a similar exhibition took place in Aberdeen two years before; and, as most of our readers are probably aware, there exists a Fungus Club, or, rather, a botanical society which makes fungi a special study. This is the Woolhope Club, which has its head quarters at Hereford, and embraces in its scientific investigations all the district between Shrops.h.i.+re and the Bristol Channel. One day in each autumn is devoted to a fungus hunt, and the numbers that are gathered by this enthusiastic band are something enormous. The labours of the day are closed by a dinner, at which the main dishes are composed of the spoils of the chase, dressed in the most epicurean fas.h.i.+on, and of other good things flavoured with the most appetising (fungus) sauces. In the annual volume published of the transactions of the club there is a description of the fungi of the district, and the best modes of cooking them. It would be a great gain to the public if at least that part dealing with fungi were generally obtainable.

"Gastronomically the ordinary mushroom, and a large number of our British fungi, are most estimable, and ketchup produced from them--not the ordinary ketchup 'of commerce,' which is often innocent of any fungi whatever--is to the cultivated taste of the gourmet the best of sauces.

Many an epicurean has been heard to aver that after that of an oyster that of a mushroom is the finest in the whole world of gastronomy. Bacon, in his 'Naturall Historie,' says of mushrooms, 'they yield a delicious meat,'

and to these commendations it may be added that they can be cooked in almost as many ways as the French can cook eggs. Their alimentary value is also great, for chemistry has revealed in them the presence of the leading principles which exist in the flesh of animals. Dr Letheby says that 'the edible varieties are highly nutritious,' and that well-known dietist, the late Dr Edward Smith, who was very chary of commending anything, also has a good word for them.

"Our word 'mushroom' is evidently an adaptation of the French _mousseron_, which, of course, is from _mousse_ '_moss_' (Latin, _muscus_); but the suggestion of the learned Salmasius, that the French gave this name to the edible fungus 'because it grows only where the gra.s.s is the shortest and there is little else but moss,' strikes one as rather weak. The mushroom, like the moss, is a cryptogamous plant; but there is little connection in any way between the two. Perhaps, then, we must look to the Greek word _mucos_, though only used by the grammarians, for the origin of the French word and so of our own. This was one of the terms which signified a 'sponge,' and was probably applied to the 'fungi' because of their sponge-like growth. It is evident that some of our more exact botanists, or etymologists who compounded the word for them, consider the Greek word and not the Latin as the origin of the _mu_ in the English word and the _mou_ in the French, though, according to a.n.a.logy, the _u_ should have been changed into a _y_, for the study of 'fungi' is termed by them _mycology_. It is hardly necessary to add that the words 'fungology' and 'fungologist' are hybrid compounds of Greek and Latin, which are simply intolerable to ears correct, as are many other words similarly compounded, and recently introduced into our language. The Latin _fungus_ is plainly a weakened form of the Greek _spongos_, and goes to show that the idea of a 'sponge' was from the first a.s.sociated with the _fungi_, and that the Greek _mucos_ must be taken as the origin of the French _mousseron_ and the English 'mushroom.' It is curious that the Greek, Latin, and English 'fungous' terms have all been used in a sense reflecting on some of our species. The Greek _mucos_ represented a silly, stupid fellow, and the Plautus couples the fungi--'soft-pated'--with the 'fools,' 'stolid' and 'fatuous.' In like manner in our own language, Bacon speaks of certain persons as 'mushrooms and upstart weeds' because of their sudden growth from a lowly origin. South, in one of his sermons, reflects on "mushroom divines who start up of a sudden," and whose success is 'not so good as to recommend their practice.' Carrying out the same a.n.a.logy, the late Albert Smith, if we recollect rightly, spoke of 'stuck-up people' as springing like mushrooms suddenly into notice, and, like them, from very questionable soil.

"One word as to the connection between fungi and what are called 'fairy rings' in our meadows. These fairy rings unfortunately lose all their poetry when it is known that they are simply produced by the growth of various kinds of fungi. The fungi start from a centre, owing to some peculiarity of the soil and decaying vegetable matter in it, and when they have exhausted the spot on which they originally sprang up, they enlarge their borders, as it were, and thus form circles, giving a darker tinge to the herbage affected by them. These rings increase in size annually, and thus they vary considerably in circ.u.mference. This is a prosaic but truthful explanation of the phenomenon which so often attracts the attention of children and puzzles the heads of older persons."[43]

[Footnote 43: 'Daily Telegraph.']

In cases of poisoning by fungi, vomiting should be immediately induced by an emetic and tickling the fauces with the finger or a feather; after which a purgative clyster or a strong cathartic should be administered, with 1/2 to 1 fl. dr. of ether in a gla.s.sful of water or weak brandy. As an antidote, a solution of tannin, 1/2 dr., in water, 1-1/2 pint, or a decoction of 1/2 oz. of powdered galls, or of 1 oz. of powdered cinchona bark, in a like quant.i.ty of water, has been strongly recommended by M.

Chansarel.

Alexis Soyer recommended the excellent method of cooking mushrooms by baking them under a gla.s.s or basin on toast, along with scalded or clotted cream, or a little melted b.u.t.ter, with one clove, and salt, pepper, &c., to taste. They take about 1/4 of an hour in a gentle oven or before the fire. When they are taken up, do not remove the gla.s.s for a few minutes, by which time the vapour will have become condensed and gone into the bread; but when it is, the aroma, which is the essence of the mushroom, is so powerful as to pervade the whole apartment.

=MUSK.= _Syn._ MOSCHUS (B. P., Ph. L., E., & D.), L. "A secretion deposited in a follicle of the prepuce of _Moschus moschiferus_, Linn."

(Ph. L.), an animal inhabiting the mountains of Eastern Asia. It is imported from Bengal, China, and Russia; and, latterly, from the United States of America. That known as TONQUIN MUSK is the most esteemed for its odour; but that from Russia is the only kind which reaches us in perfect bags, or which has not been tampered with. POD MUSK (MOSCHUS IN VESICIS) is the bag in its natural state, containing the musk. The average weight of one of the pods is about 6 dr.; that of the grain musk which it contains, about 2-1/2 dr.

_Pur_, _&c._ The musk of the shops is generally adulterated. Dried bullock's blood or chocolate is commonly employed for this purpose, along with a little bone-black. The extent of these additions varies from 25% to 75% of the gross weight of the mixture. The blood is dried by the heat of steam or a water bath, then reduced to coa.r.s.e powder, and triturated with the genuine musk in a mortar along with a few drops of liquid of ammonia.

It is then either replaced in the empty pods, or it is put into bottles, and sold as grain musk. There are only three certain ways of detecting this fraud, viz.--by the inferiority of the odour, by an a.s.say for the iron contained in the blood, or--by the microscope. Genuine musk often becomes nearly inodorous by keeping, but recovers its smell on being exposed to the vapour of ammonia, or by being moistened with ammonia water. The perfumers sometimes expose it to the fetid ammoniacal effluvia of privies for the same purpose.

Pure musk, by trituration or digestion with boiling water, loses about 75% of its weight, and the boiling solution, after precipitation with nitric acid, is nearly colourless. A solution of acetate of lead, and a cold decoction of galls, also precipitate the solution; but one of corrosive sublimate does not disturb it. The ashes left after the incineration of pure musk are neither red nor yellow, but grey, and should not exceed 5 to 6%. The Chinese appear to be the most skilful and successful adulterators of musk. One of the best solvents for musk is ether.

_Uses_, _&c._ Musk is chiefly employed for its odour. As a _medicine_ it is a powerful stimulant and antispasmodic, and is a valuable remedy in various diseases of a spasmodic or hysterical character, or attended with low fever.--_Dose_, 5 to 10 grains made into an emulsion.

=Musk, Fact.i.tious.= _Syn._ RESIN OF AMBER; RESINA SUCCINI, MOSCHUS ARTIFICIALIS, M. FACt.i.tIUS, L. _Prep._ 1. Oil of amber, 1 fl. dr.; nitric acid, 3-1/2 fl. dr.; digest in a cold tumbler, and after 24 hours, wash in cold water the orange-yellow resinous matter which has formed, and carefully dry it.

2. (Elsner.) From oil of amber, 1 part; fuming nitric acid, 3 parts; as the last, but employing artificial cold to prevent any portion of the oil being carbonised.

_Obs._ Resin of amber smells strongly of musk, and is said to be antispasmodic and nervine. A tincture (TINCTURA RESINae SUCCINI) is made by dissolving 1 dr. of it in rectified spirit, 10 fl. dr., of which the dose is 1 fl. dr.; in hooping-cough, low fevers, &c.

Dr Collier mentions an artificial musk, prepared by digesting for 10 days nitric acid, 1/2 oz., on fetid animal oil, obtained by distillation, 1 oz.; then adding of rectified spirit, 1 pint, and digesting the whole for a month.

=MUSK SEED.= _Syn._ GRAINS D'AMBRETTE. The seed of _Abelmoschus moschatus_, or musk mallow. They are chiefly used for their odour, in perfumery, hair powder, coffee, &c.

=MUS'SEL.= See Sh.e.l.l-FISH.

=MUST.= _Syn._ MUSTUM, L. The expressed juice of ripe grapes, before fermentation. When boiled to 2-3 dr. it is called CARENUM; when boiled to 1/2, it is called SAPA. On further concentration, it yields a species of granular sugar (grape sugar.)

=Must, Facti"tious.= _Syn._ MUSTUM FACt.i.tIUM, L. _Prep._ Dissolve cream of tartar, 3/4 oz., in boiling water, 7 pints; when cold, add of lump sugar, 2-1/2 lbs.; raisins (chopped small), 1/2 lb.; digest for 3 or 4 hours, strain through flannel as quickly as possible, and add of lemon juice, 1/2 pint.

=MUS'TARD.= _Syn._ SINAPIS, L. "The seed of _Sinapis nigra_ and _S.

alba_." (Ph. L.) "Flour of the seeds of _Sinapis nigra_, generally mixed with those of _Sinapis alba_, and deprived of fixed oil by expression."

(Ph. E.) "The flour of the seeds." (Ph. D.) "The seeds of the _Sinapis nigra_ and _S. alba_ reduced to powder and mixed." (B. P.) That of the shops is very frequently adulterated with wheat flour. When this is the case it does not readily make a smooth paste with water, but exhibits considerable toughness, and somewhat of a stringy appearance, especially when little water and much heat is employed. The common proportions taken by some grocers are--dried common salt, wheat flour, and superfine mustard, equal parts; with turmeric, to colour, and cayenne, q. s. to give it piquancy and fire.

_Uses_, _&c._ Pure flour of mustard is used in medicine, to make stimulating poultices, pediluvia, &c. As a condiment it is useful in torpor and coldness of the digestive organs. A few years since the use of mustard seed, by spoonfuls, _ad libitum_, was a common and fas.h.i.+onable remedy in torpor or atony of the digestive organs. The practice was a revival of that recommended by Dr Cullen; but it has now again sunk into disuse. Sir John Sinclair also approved of the use of mustard seed in this way, especially for the preservation of the health of the aged. ('Lancet,'

Jan., 1834.) See POULTICES, &c.

=Mustard for the Table.= The common practice of preparing mustard for the table with vinegar, or still more, with boiling water, materially checks the development of those peculiar principles on which its pungency or strength almost entirely depends. To economise this substance, we should use lukewarm water only; and when flavouring matter is to be added to it, this is better deferred until after the paste is made. The following forms for 'made mustard' are much esteemed for their flavour:--

_Prep._ 1. Mustard (ground), 3-1/2 lbs.; water, q. s. to form a stiff paste; in 1/2 hour add of common salt (rubbed very fine), 1 lb.; with vinegar, grape juice, lemon juice, or white wine, q. s. to reduce it to a proper consistence.

2. To the last add a little soluble cayenne pepper or essence of cayenne.

3. (Lenormand.) Best flour of mustard, 2 lbs.; fresh parsley, chervil, celery, and tarragon, of each 1/2 oz.; garlic, 1 clove; 12 salt anchovies; (all well chopped); grind well together, add of salt, 1 oz.; grape juice or sugar q. s. to sweeten; with sufficient water to form the ma.s.s into a thinnish paste by trituration in a mortar. When put into pots, a red-hot poker is to be thrust into each, and a little vinegar afterwards poured upon the surface.

4. (MOUTARDE A L'ESTRAGON.) From black mustard seed (gently dried until friable, and then finely powdered), 1 lb.; salt, 2 oz.; tarragon vinegar, q. s. to mix. In a similar way the French prepare several other 'mustards,' by employing vinegars flavoured with the respective substances, or walnut or mushroom ketchup, or the liquors of the richer pickles.

5. (MOUTARDE SUPERBE.) Salt, 1-1/2 lb.; sc.r.a.ped horseradish, 1 lb.; garlic, 2 cloves; boiling vinegar, 2 galls.; macerate in a covered vessel for 24 hours, strain, and add of flour of mustard, q. s.

6. (Patent.) Black ginger (bruised), 12 lbs.; common salt, 18 lbs.; water, 15 galls.; boil, strain, and add to each gallon flour of mustard, 5 lbs.

=Mustard Leaves= (Rigollot's) are made by spreading moistened mustard on paper, and drying.

=MUS'TINESS.= See MALT LIQUORS and WINES.

=MU'TAGE.= The term applied to the 'matching' of grape must to arrest the progress of fermentation. See ANTIFERMENT, MATCHES, &c.

=MUT'TON.= The flesh of sheep. That of the first quality is "between four and five years old; but at present it is rarely got above three, and often under two. The flesh ought to be of a darkish, clear, red colour, the fat firm and white, the meat short and tender when pinched, and it ought not to be too fat." The flesh of the 'Southdown wether' is esteemed the finest flavoured. Mutton is one of the most wholesome of the 'red meats,' and in commercial importance is second only to beef. See MEAT.

=MY'COSE.= A peculiar variety of sugar, extracted by alcohol from ergot of rye. It crystallises in colourless prisms, and is distinguished from cane sugar by not reducing the acetate of copper, when boiled with a solution of that salt.

=MYLABRIS.= _Syn._ MYLABRIS CICHORII; CHINESE BLISTERING FLY. An insect found on the flowers of the succory plant in India and China. It is about an inch and a quarter in length; sheath-wings black, each presenting anteriorly two almost quadrate, brownish-yellow spots; behind these two brownish-yellow bands, each of which equals about one sixth of the length of the sheath-wings. Its vesicant properties are due to the presence of cantharidin.

Its physiological actions are the same as those of cantharides, except that it is said not to affect the kidneys when topically applied.

=MYRICIN.= The portion of beeswax which is least soluble in alcohol, and saponified with difficulty.

=MYRISTIC ACID.= HC_{14}H_{27}O_{2}. A mon.o.basic fatty acid, obtained by the saponification of myristin. It melts at 120 Fahr.

=MYRIS'TIN.= C_{45}H_{86}O_{6}. _Syn._ SERICINE. The white, solid portion of the expressed oil of nutmegs, which is insoluble in cold alcohol. See MYRISTIC ACID.

=MYROLES.= In French _pharmacy_, solutions of oleaginous or resinous substances in the volatile oils.