Cooley's Cyclopaedia of Practical Receipts Volume Ii Part 192

Potash 1848 Soda 1067 Lime 127 Magnesia 1169 Oxide of iron 045 Phosphoric acid 5336 Chlorine 027 Silica 335 ------ 9954

=Rice, To Cook.= If rice is boiled it should be subjected to a low temperature. The best way of cooking rice, however, is by thoroughly steaming it. By this method, it is said, the loss of nitrogenous matter is prevented, and the grain consequently suffers no diminution of nutritive power, as in the case of boiling.

[Ill.u.s.tration: FIG. 1.]

[Ill.u.s.tration: FIG. 2.]

_Microscopic appearance of Rice._

Fig. 1--Transverse section of the husk of rice.

Fig. 2.--Appearance of husk as seen in a transparent medium of glycerin and gum: _a_, Siliceous granules arranged in longitudinal and transverse ridges, perforated by openings--stomata, some having hairs over them. _b c_, Transverse and longitudinal, brittle, rough-edged fibres, _d_, A fine membrane of transverse angular cells; these overlie a very delicate membrane of large cells, _e_.

[Ill.u.s.tration: Microscopic appearance of ground rice-flour.]

=RICINO'LEIC ACID.= A variety of oleic acid discovered in saponified castor oil.

=RICK'ETS.= _Syn._ RACHITIS, L. A disease, generally confined to childhood, characterised by a large head, prominent forehead, protruded breast bone, flattened ribs, tumid belly, emaciated limbs, and great general debility. The bones, more particularly those of the spine and legs, become distorted, and exhibit a deficiency of earthy matter; the stools are frequent and loose, a slow fever succeeds, with cough, painful and difficult respiration, and, unless the child rallies, atrophy is confirmed, and death ensues. When recovery takes place there is always more or less deformity left.

The common causes of rickets are bad nursing, exposure to damp and cold, and insufficient nutrition, arising from the use of white bread containing alum, or any of the pernicious compounds vended under the names of 'FARINACEOUS FOOD,' 'INFANTS' F.,' 'PATENT F.,' &c. Rickets, like caries of the bones, is a disease which is scarcely known amongst infants whose pap is made of pure wheaten bread, and whose mothers or nurses consume the same themselves.

The treatment of rickets depends more on proper domestic management than on direct medication. Careful nursing, warm dry clothing, thorough ventilation, moderate exercise, and, above all, a light nutritious mixed diet abounding in nitrogenous matter and the phosphates, will do much to effect a cure. To these may be added the administration of the milder chalybeate tonics, bark, or quinine, with occasional doses of some mild aperient, as phosphate of soda, or, when there is diarrha, of rhubarb or some other tonic purge. The administration of small doses of phosphate of lime or of dilute phosphoric acid, frequently repeated, or, still better, the daily use of jelly made of pure ivory or bone shavings, will often effect wonders in those cases in which the bones are implicated from an apparent deficiency of earthy matter. See BREAD, FARINA, NURSING, &c.

=RING'WORM.= _Syn._ SCALD-HEAD; PORRIGO, L. The common ringworm, the PORRIGO SCUTULATA of medical writers, is a disease that appears in circular patches of little pustules, which afterwards form scabs, leaving a red pimply surface, and destroying the bulbs of the hair in its progress. It spreads rapidly, and is very infectious, often running through a whole school. It chiefly affects the neck, forehead, and scalp of weakly children, and frequently arises without any apparent cause, but, in general, may be traced to uncleanness, or contact with parties suffering from the disease.

The treatment of ringworm consists in shaving the part, and keeping it clean with soap and water, at the same time that an occasional mild saline aperient is administered, and a light, nutritious diet, of which the red meat and ripe fruits should form a portion, be rigorously adhered to. When the scabbing commences, dressings of tar ointment, or of the ointment of nitrate or red oxide of mercury, or a mixture of equal parts of the first and either the second or third, should be applied, in each case diluting the mixture with sufficient lard to adapt it to the state of irritability of the part. During this treatment the head should be covered with an ordinary nightcap, or some simple bandage, and not enveloped in a bladder or oil-skin case, as is commonly the practice, since the complete exclusion of atmospheric air tends to aggravate the disease.

=RI"PENING.= See BREWING, MALT LIQUORS, WINE, &c.

=ROAST'ING.= Alexis Soyer recommends, "as an invariable rule," that "all dark meats, such as beef and mutton, should be put down to a sharp fire for at least fifteen minutes, until the outside has acquired a coating of osmazome, or condensed gravy, and then removed back, and allowed to cook gently. Lamb, veal, and pork, if young and tender, should be done at a moderate fire. Veal should even be covered with paper.

"Very rich meat, if covered with paper, does not require basting. Fowls, &c., should be placed close to the fire, to set the skin, and in about ten minutes rubbed over with a small piece of b.u.t.ter, pressed in a spoon.

Meats, whilst roasting, should be dredged with flour, just at the time when the gravy begins to appear; the flour absorbs it, and forms a coating which prevents any more coming out. Hares and small game should be treated in the same manner."

Under ordinary circ.u.mstances as to the fire, and the distance between it and the joint, beef, mutton, and veal, take about 1/4 hour per lb. in roasting. Lamb, poultry, and small game, require only 12 to 14 minutes per lb.; whilst veal takes fully 15 minutes, and pork takes from 1/4 hour to 20 minutes, as they must always be well done. The flesh of old animals requires more cooking than the flesh of young ones; and inferior, tough, and bony parts than the prime joints and pieces.

Roasting is not an economical method of cooking pieces of meat abounding in bone or tendinous matter, since the nutritious portion of these is either destroyed or rendered insoluble by the heat employed. Thus, the raw bones from a joint are capable of affording a rich and excellent basin of soup, highly nutritious; whilst the bones from a corresponding joint which has been roasted are nearly worthless when so treated. The same applies with even greater force to the gristly and tendinous portions. A dry heat either destroys them or converts them into a h.o.r.n.y substance, unfit for food; whilst by boiling they are transformed into a highly succulent and nutritious article of food, besides affording excellent soup or jelly.

Hence the policy of 'boning' meat before roasting or baking it; or, at all events, of removing the bony portion which would be most exposed to the action of the fire. See BONE and JELLY.

=ROB.= _Syn._ ROOB. A term, derived from the Arabic, formerly applied to the insp.i.s.sated juice of ripe fruit, mixed with honey or sugar to the consistence of a conserve of thin extract. Rob of elder-berries (ELDER ROB; ROOB SAMBUCI), juniper berries (JUNIPER ROB; ROOB JUNIPERI), mulberries (MULBERRY ROB; ROOB DIAMORUM), and walnuts (WALNUT ROB; ROOB DYACARYON), with a few others, are still found in some of the foreign Pharmacopias.

=ROCK.= The popular name of a sweetmeat formed of sugar boiled to a candy, and then poured upon an oiled slab, and allowed to cool in the lump. It is variously flavoured.

=ROCK CRYS'TAL.= Native crystallised silica. See QUARTZ.

=ROCK OIL.= See PETROLEUM.

=ROCK SOAP.= A native silicate of alumina; used for crayons, and for was.h.i.+ng cloth.

=ROC'KETS.= (In pyrotechny.) _Prep._ The CASES.--These are made of stout cartridge paper, rolled on a mould and pasted, and then throttled a little below the mouth, like the neck of a phial. The diameter should be exactly equal to that of a leaden ball of the same weight, and the length should be equal to 3-1/2 times the external diameter. Above the spindle there must be one interior diameter of composition driven solid. They are filled with the following mixtures, tightly driven in, and when intended for flight (SKY-ROCKETS), they are 'garnished,' and affixed to willow rods to direct their course.

The COMPOSITION.--1. (Marsh.)--_a._ For 2-oz. rockets. From nitre, 54-1/2 parts; sulphur, 18 parts; charcoal, 27-1/4 parts; all in fine powder, and pa.s.sed through lawn.

_b._ For 4-oz. do. From nitre, 64 parts; sulphur, 16 parts; charcoal, 20 parts; as the last.

_c._ For 1/2-lb. to 1-lb. do. From nitre, 62-3/4 parts; sulphur, 15-3/4 parts; charcoal, 21-1/2 parts.

2. (Ruggieri.)--_a._ For rockets of 3/4-inch diameter. From nitre, 16 parts; charcoal, 7 parts; sulphur, 4 parts.

_b._ For 3/4- to 1-1/2-inch rockets, use 1 part more of nitre.

_c._ For 1-3/4-inch rockets, use 2 parts more of nitre.

_d._ By using 1 part less of charcoal and adding respectively 3, 4, and 5 parts of fine steel filings, the above are converted into 'BRILLIANT FIRES,'

_e._ By the subst.i.tution of coa.r.s.e cast-iron borings for filings, and a further omission of 2 parts of charcoal from each, the latter are converted into 'CHINESE FIRE,'

HAND-ROCKETS and GROUND-ROCKETS are usually loaded with nothing but very fine meal gunpowder and iron or zinc filings or borings.

After SKY-ROCKETS and WATER-ROCKETS are charged, a piece of clay is driven in, through which a hole is pierced, and the 'head' or 'garniture' filled with stars, and a little corn-powder is then applied. See FIRES, STARS, and PYROTECHNY.

=ROLLS.= A variety of fancy bread, generally in the form of small semi-cylindrical cakes, prepared by the bakers, and intended to be eaten hot for breakfast. They differ from ordinary fine or French bread, as it is called, chiefly in containing more water. Some are wetted up with milk and water, and are hence called 'milk rolls.'

=ROLL (Wine).= _Prep._ Soak a French roll or sponge-biscuit in raisin, marsala, or sherry wine, surround it by a custard or cream thickened with eggs, and add some spice and ornaments.

=ROOT.= _Syn._ RADIX, L. That part of a plant which imbibes its nourishment from the soil or medium in which it grows. In popular language, bulbs, corms, tubers, &c., are improperly included under this term.

=RO"PINESS.= See MALT LIQUORS and WINES.

=RHYPOPH'AGON.= _Prep._ From yellow soap, sliced, 1 oz.; soft soap (finest), 3 oz.; melt them by the heat of hot water, then allow them to cool a little, and stir in of oil of cloves, 1/2 dr.; essence of ambergris, 10 drops. It is kept a month before sale. Used for shaving.

=ROSE.= _Syn._ ROSA, L. The typical genus of the natural order _Rosaceae_.

It includes numerous species greatly prized as garden plants.

=Rose, Cabbage.= _Syn._ HUNDRED-LEAVED ROSE; ROSae CENTILFOLIae PETALA (B.

P.), ROSA CENTIFOLIA (Ph. L. & E.), L. "The fresh petals" (Ph. L.) of this species are used in medicine. Odorous and slightly astringent and laxative. See WATERS and SYRUP.

=Rose, Dog.= The _Rosa canina_, or wild briar. See HIPS.

=Rose, French.= _Syn._ RED ROSE; ROSae GALLICae PETALA (B. P.), ROSA GALLICA (Ph. L. E. & D.), L. "The fresh and dried unexpanded petals" (Ph. L.) of this species are officinal. The white claws of the petals are removed before drying them.

_Uses, &c._ The red rose is an elegant astringent and tonic, and, as such, is used as the basis of several pharmaceutical preparations. See CONFECTION, HONEYS, INFUSION, and SYRUP.

=ROSE'MARY.= _Syn._ ROSMARINUS (Ph. L. E. & D.) The flowering tops of _Rosmarinus officinalis_ (Linn.), or the common rosemary of our gardens, are officinal in the Ph. E. & D.; as is also the oil (oleum rosmarini) in the B. P. and Ph. L. The odour of both is refres.h.i.+ng, and they are reputed carminative, emmenagogue, and neurotic. The dried leaves are occasionally used by the hysterical and hypochondriacal as a subst.i.tute for China tea.

The oil is an ingredient in Hungary water, and is much used in various cosmetic compounds, under the presumption of its encouraging the growth of hair and improving its quality.

=ROSE PINK.= See RED PIGMENTS.

=RO'SIN.= See RESIN.