Wine of Hedge Hyssop. Syn. Vinum gratiolæ (Niemann). Syn. Hedge hyssop, 2 dr.; white wine, 16 dr. Digest at a gentle heat for 4 hours, and strain.—Dose, 1 oz.; frequently in hypochondriasis.

Wine of Hel′lebore. See Wine of White Hellebore.

Wine of Holly. Syn. Vinum ilicis (Rousseau). Powdered holly leaves, 2 dr.; white wine, 6 oz. Infuse for 12 hours.

Wine of Iodide of Iron. Syn. Vinum ferri iodidi (Pierquin). Prep. Iodide of iron, 4 dr.; Bordeaux wine, 1 pint.

Wine of Ipecacuan′ha. Syn. Emetic wine; Vinum ipecacuanhæ (B. P., Ph. L., E., & D), L. Prep. 1. (B. P.) Ipecacuanha, bruised, 1; sherry, 20; macerate seven days, shaking occasionally, strain, and make up to 20.—Dose. As an expectorant, 5 to 40 minims; as an emetic, 3 to 6 dr.

2. Ipecacuanha root, bruised, 2¹⁄₂ oz.; sherry, 1 quart; macerate for 7 days (14 days, and strain, with, expression—Ph. D.). This is a mild and excellent preparation.—Dose. As a diaphoretic and expectorant, 10 to 40 drops, in coughs, diarrhœa, dysentery, dyspepsia, &c.; as an emetic, 2 fl. dr. to 1 fl. oz., in divided doses; as an emetic for infants and young children, ¹⁄₂ teaspoonful every 10 or 15 minutes until it operates.

Wine of I′ron. Syn. Chalybeate wine, Steel w.; Vinum ferri (B. P., Ph. L.), L. Prep. 1. (B. P.) Fine iron wire (No. 35), 1 oz.; sherry, 20 oz.; digest thirty days with frequent agitation. The bottle to be corked, but the wire not wholly immersed.—Dose, 1 to 4 dr.

2. (Ph. L.) Iron wire, 1 oz.; sherry, 1 quart; digest, with frequent agitation, for 30 days, and strain. Each fl. oz. contains less than 1¹⁄₂ gr. of metallic iron.

3. Ammonio-tartrate of iron (Aikin’s), 1¹⁄₂ dr.; sherry, 1 pint; dissolve. Frequently substituted for the last, especially when the preparation is required in a hurry.—Dose, 1 to 5 fl. dr.; as a mild chalybeate.

Obs. The formula for WINE OF IRON was modified in the Ph. L. 1824, omitted in that of 1836, and restored, in its original character, in that of 1851.

Wine of Liquorice. Syn. Vinum glycyrrhizæ, Fuller’s sweet tincture. Prep. Liquorice (Italian juice), 1 oz.; cochineal, 2 scruples; canary wine, 2 pints. Sometimes 1 drachm of saffron is added.

Wine of Malate of Iron. Iron wire steeped in cider.

Wine of Mea′dow Saf′fron. Wine of colchicum.

Wine of Olive. Syn. Vinum olivæ (Louis). Prep. Fresh olive leaves, 2 oz.; white wine 32 oz. Half a glass twice a day.

Wine of Onion. Syn. Vinum cepæ. Prep. Two onions, sliced; white wine, 1¹⁄₂ pint. Digest and strain. For gravel.

Wine of O′′pium. Syn. Sydenham’s liquid laudanum†; Vinum opii (B. P., Ph. L., E., & D.), Tinctura, thebaica†, Laudanum liquidum Sydenham†, L. Prep. 1. (B. P.) Extract of opium, 1 oz.; cinnamon bark, 75 gr.; cloves, 75 gr.; sherry wine, 20 oz.; macerate for seven days and filter.—Dose, 10 to 40 minims.

2. (Ph. L.) Extract of opium (Ph. L.), 2¹⁄₂ oz.; cinnamon and cloves, of each, bruised, 2¹⁄₂ dr.; sherry, 1 quart; macerate for 7 days (14 days—Ph. D.), and filter. In the Ph. E., opium, 3 oz., and in the Ph. D., opium, in coarse powder, 3 oz., are ordered, instead of extract of opium. The Dublin College also omits the aromatics.

3. (Wholesale.) From extract of opium, 11 oz.; oil of cassia, 25 drops; oil of cloves, 20 drops; wine, 1 gall. (or rectified spirit, 1¹⁄₂ pint; water, 6¹⁄₂ pints; colouring, q. s.); digest, with agitation, until dissolved. Milder than the tincture.—Dose, 10 to 40 drops; as an anodyne and hypnotic.

Wine of Opium (Fermented). Syn. Rousseau’s laudanum, Black-drop; Vinum opii fermentatione paratum, Gutta nigra, L. Prep. (P. Cod.) Opium, 4 oz.; boiling water, 5 lbs.; dissolve, add of honey, 1 lb.; yeast, 2 dr.; keep it at 86° Fahr. for a month, or until the fermentation is complete; then press, filter, distil off 16 oz., and evaporate the residuum to 10 oz.; distil the 16 oz. of spirit obtained above until 12 oz. have passed over, and from this, by a third distillation, obtain 4¹⁄₂ oz., which add to the evaporated solution (10 oz.), and filter. About four times as strong as tincture of opium. See Drop, Black.

Wine of Orange. Syn. Vinum aurantii (B. P.) Prep. Made in Britain by the fermentation of a saccharine solution, to which the fresh peel of the bitter orange has been added, contains 12 per cent. of alcohol, and is but slightly acid to test-paper.

Wine of Pepsin. Syn. Vinum pepsini (Ph. G.). Prep. Remove by hard scraping, by means of a bone knife, the pepsin from the mucous membrane of a previously washed, freshly killed, pig’s or ox’s fourth stomach, and mix 10 drams of it with 5 drams (by weight) of glycerin diluted with 5 drams of water; put into a large flask and shake up vigorously with 13¹⁄₂ oz. (by weight) of white wine, and ¹⁄₂ dr. (by weight) of hydrochloric acid. Macerate for 3 days at 68° Fahr., frequently shaking, and filter.

Wine of Potas′sio-tartrate of Antimony. See Wine, Antimonial (above).

Wine of Quinine. Syn. Vinum quinlæ (B. P.), L. Prep. 1. (B. P.) Sulphate of quinina, 20 gr.; citric acid, 30 gr.; orange wine, 20 oz.; dissolve the citric acid and then the sulphate of quinia in the wine; digest three days and filter.—Dose, ¹⁄₂ to 1 oz.

2. (Magendie.) Sulphate of quinine, 14 gr.; sherry, 1 quart; agitate frequently for some time. “The sulphate of quinine requires to be dissolved in a little dilute sulphuric acid before it is added to the wine.” (Dr Hayes.)—Dose, 1 wine-glassful, as a tonic and stomachic.

Wine of Quinine, Aromatic. Syn. Vinum quiniæ aromaticum. Dr Collier’s aromatic quinine wine. Prep. Disulphate of quinine, 18 gr.; citric acid, 15 gr.; sound orange wine, 1 bottle (24 fl. oz.).

Wine of Rhu′barb. Syn. Vinum rhei (B. P., Ph. E. & D.), L. Tinctura rhæi vinosa. Prep. 1. (B. P.) Rhubarb, in coarse powder, 1¹⁄₂; canella bark, ¹⁄₈; sherry, 20; macerate seven days, filter, and make up to 20.—Dose, 1 to 2 dr.

2. (Ph. B.) Rhubarb, in coarse powder, 5 oz.; canella, in coarse powder, 2 dr.; proof spirit, 5 fl. oz.; sherry, 1³⁄₄ pint; macerate for 7 days, press, and filter.

3. (Ph. D.) Rhubarb, 3 oz.; canella, 2 dr.; sherry, 1 quart; macerate 14 days. Weaker than the last.—Dose. As a stomachic, 1 to 3 fl. dr.; as a purgative, ¹⁄₂ to 1 fl. oz., or more. It does not keep well.

Wine of Sarsaparilla. Syn. Vinum sarsaparillæ (Beral). Prep. Alcoholic extract of sarsaparilla, 1 oz.; white wine, 16 oz.

Wine of Senna. Syn. Vinum sennæ (Ph. Swed.). Prep. Senna, 4 oz.; coriander seed, 2 dr.; fennel seed, 2 dr.; sherry, 2¹⁄₂ lbs. Digest for 3 days, add stoned raisins, 3¹⁄₂ oz. Macerate for 24 hours, and strain with expression.

Wine of Squills. Syn. Vinum scillæ (P. Cod.). Prep. Dried squills, 3 oz.; Malaga wine, 2¹⁄₂ pints. Macerate for 10 days.

Wine of Squills, Bitter. Syn. Vinum scilliticum amarum (P. Cod.). Pale Peruvian bark, 6 oz.; winter’s bark, 6 oz.; lemon peel, 6 oz.; swallow-wort, 1¹⁄₂ oz.; angelica root, 1¹⁄₂ oz.; squill, 1¹⁄₂ oz.; wormwood, 3 oz.; balm, 3 oz.; jumper berries, 1¹⁄₂ oz.; mace, 1¹⁄₂ oz.; white wine, 2¹⁄₂ galls.; proof spirit, 1 pint. Macerate for 10 days.

Wine of Squills, Compound. Syn. Vinum scillæ compositum (Richter). Prep. Dried squill, 1 oz.; orange peel, 3 dr.; juniper berries, 2 dr.; white wine, 2¹⁄₂ pints. Digest for 3 days, filter, and add 2 oz. of oxymel of squills.

Wine of Stramonium. Syn. Vinum stramonii (Ph. Bat.). Prep. Stramonium seeds, 2 oz.; Malaga wine, 8 oz.; rectified spirit, 1 oz. Digest and filter.

Wine of Tobac′co. Syn. Vinum tabaci (Ph. E.), L. Prep. (Ph. E.) Tobacco, 3¹⁄₂ oz.; sherry, 1 quart; digest 7 days, strain, with strong pressure, and filter. A powerful sedative and diuretic.—Dose, 10 to 30 drops; in dropsy, lead colic, ileus, &c.

Wine of Vipers. Syn. Vinum viperinum (Ph. L., 1746). Prep. Dried vipers, 2 oz.; white wine, 3 lbs. Macerate for 7 days.

Wine of White Hel′lebore. Syn. Vinum veratri (Ph. L.), Tinctura veratri albi†, L. Prep. (Ph. L.) White hellebore, sliced, 8 oz.; sherry wine, 1 quart; digest for 7 days, press, and filter.—Dose, 10 drops, gradually increased to 25 or 30; as a substitute for colchicum, in gout and rheumatism, &c. It is less manageable than wine of colchicum, and is now seldom employed.

Wine of White Hellebore (Opiated). Syn. Moore’s eau médicinale; Vinum veratri opiatum, L. Prep. From wine of white hellebore, 3 fl. dr.; tincture of opium, I fl. dr.—Dose. As the last.

Wine of Wormwood. Syn. Vinum absinthii (P. Cod.). Prep. Dried wormwood leaves, 3 oz.; white wine, 5 pints; proof spirit, 6 oz. Macerate the leaves in the spirit, in 24 hours add the wine, macerate for 10 days, and strain.

Wines, Medicated (Dr B. Lane’s). Syn. Vinous essences; Essentiæ vinosæ, Liquores vinosi, L. Prep. From an infusion or solution of the drug, of about 3 or 4 times the usual strength, fermented with a little yeast, and about 3 or 4 lbs. of sugar per gallon; the fermented liquor being afterwards set in a cool cellar until fit for bottling. Compounds of CALUMBA, CASCARILLA, GENTIAN, OPIUM, RHUBARB, SENNA, and VALERIAN, have been thus prepared. That of OPIUM is made of only twice the strength of the common tincture.

WINE-STONE. Crude tartar or ARGOL.

WINE TESTS. Prep. 1. (Hahnemann’s.) From quicklime, 1 oz.; flowers of sulphur, 1¹⁄₂ oz.; mix, and heat them in a covered crucible for 5 or 6 minutes; put 2 dr. of the product and an equal weight of tartaric acid (separately powdered), into a stoppered bottle, with a pint of water, and shake them well; let the liquid settle, pour off the clear portion, and add of tartaric acid, 1¹⁄₂ dr.

2. (Dr Paris’s.) From sulphide of calcium and cream of tartar, of each (in powder), ¹⁄₂ oz.; hot water, 1 pint; agitate, &c., as before; decant the cold clear liquid into 1-oz. phials, and add 20 drops of hydrochloric acid to each of them.

Obs. The above tests will throw down the least quantity of lead from wines, as a very sensible black precipitate. As iron might be accidentally contained in the wine, the hydrochloric acid is added to the last test, to prevent the precipitation of that metal.

WIN′TER-GREEN (American). Syn. Pipsissewa; Chimaphila (Ph. L. & E.). Pyrola (Ph. D.), L. The herb of Chimaphila umbellata. It is astringent, diuretic, tonic, and stomachic; and has been successfully administered in loss of appetite, dyspepsia, dropsy, chronic affections of the urinary organs, scrofula, &c. It must not be confounded with ordinary winter-green (box berry, chequer b., partridge b., mountain tea), which is the Gaultheria procumbens, a plant belonging to the Ericaceæ, whilst the former plant belongs to a genus of the Pyrolaceæ. See Decoction, Extract, and Oils (Essential).

WIREWORM. The Editor is indebted to Dr Spencer Cobbold, F.R.S., for the following communication on this subject:—“Dear Prof. Tuson,—You asked me about the remedies for wireworm. Although a great deal has been said on the subject, yet it is not easy to advise. I believe the best plan is to ‘catch-’em-alive’ by means of sliced potatoes, turnips, or carrots laid in rows, women and children being employed every morning to pick up the slices, and brush off the larvæ into a jar (the slices being replaced). Mr Hogg (the Ettrick Shepherd) found lettuce leaves very serviceable when laid as a bait in a similar way. Pheasants are very destructive to them. As agriculturists do not like the trouble and expense of this baiting method (by far the best if persevered in) some have recommended deep ploughing, &c. The following extract taken from the ‘Journal of the Agricultural Society, of Victoria,’ bears on the question at issue. Trusting it may be found useful, believe me, yours faithfully, T. Spencer Cobbold.”

“Remedy for Wireworm.—Having seen in your issue of the 24th ult. that ‘B,’ would be glad if any one could give any information as to a remedy for the ravages of the wireworm, which plays such havoc in our corn fields during the early part of the growth of our cereal crops, I beg to offer a few observations on the subject. I have for years paid particular notice as to any remedy or preventive, and it is with regard to the latter that I shall chiefly confine my remarks, as there is positively no known remedy when once the insects have attacked the crop. Some persons recommend the application of lime or salt, but it is a well-known fact that if either of these is applied in such quantity as to destroy the worm, it will likewise destroy vegetation, and consequently the crop will be entirely lost; and not alone this crop, but the soil will be poisoned to such an extent as to injure succeeding crops. What I have found most successful is deep ploughing, not what is ordinary called deep ploughing, 7 or 8 inches, but to the depth of at least 10 or 12, where the soil will admit of it. The wireworm lives not more than 4 inches below the surface, and by burying it 10 or 12 inches it is found that it cannot again make its way to the surface, and consequently can do no injury to surface-rooted plants, such as the grain crops. The operation of ploughing should be performed as follows: a strong skim coulter is attached to the beam of an ordinary strong plough, which is drawn by three horses. The skim coulter pares off the surface, which is buried underneath the sod turned over by the mould-board. Or it is sometimes performed in a different way. A small plough, drawn by one horse, precedes the ordinary plough, skimming off the surface exactly the same as the skim coulter. So much for a preventive. As to remedy, what I have found most effectual is heavy rolling, using, if possible, such a roller as that called the Crosskill, which crushes the insects, killing some, and preventing others doing much damage until the crop is sufficiently far advanced as not to be affected by the insect.—John Thomas, 32, Capel Street, Dublin.”

WITCH MEAL. Syn. Vegetable sulphur, Lycopodium. The spores of Lycopodium clavatum, or club moss.

WOAD. Syn. Dyer’s woad; Pastel, Fr. The Isatis tinctoria. To prepare them for the dyer, the leaves are partially dried and ground to a paste, which is made into balls; these are placed in heaps, and occasionally sprinkled with water, to promote the fermentation; when this is finished, the woad is allowed to fall down into lumps, which are afterwards reground and made into cakes for sale. On mixing the prepared woad with boiling water, and, after standing for some hours in a closed vessel, adding about 1-20th its weight of newly slaked lime, digesting in a gentle warmth, and stirring the whole together every 3 or 4 hours, a new fermentation begins; a blue froth rises to the surface, and the liquor, though it appears itself of a reddish colour, dyes woollens of a green, which, like the green from indigo, changes in the air to a blue. This is said to be one of the nicest processes in the art of dyeing, and does not well succeed on the small scale. Woad is now mostly used in combination with indigo. 50 lbs. of woad are reckoned equal to 1 lb. of indigo.

WOL′FRAM. See Tungsten.

WOLFS′BANE. See Aconite.

WOOD is polished by carefully rubbing down the grain with fine glass paper, or pumice-stone, and then rubbing it, first with finely-powdered pumice-stone and water, and afterwards with tripoli and linseed oil, until a proper surface is obtained. For common purposes, glass paper, followed by a metal burnisher, is employed.

Wood is stained by the application of any of the ordinary liquid dyes employed for wool or cotton. They sink deeper into the wood when they are applied hot. When the surface is properly strained and dried, it is commonly cleaned with a rag dipped in oil of turpentine or boiled oil, after which it is either varnished or polished with beeswax. Musical instruments, articles of the toilette, &c., are usually treated in this way.

Wood is preserved by any agents which destroy the tendency to putrefaction of the matter within its pores, or which enables it to resist the attacks of insects, or renders it unsuited to the growth of minute fungi. See Dry-rot.

WOOD NAPH′THA. See Spirit (Pyroxylic).

WOOD OIL. See Balsam, Gurgun.

WOODY FIBRE. See Lignin.

WOODY NIGHT′SHADE Bitter-sweet, Solanum dulcamara.

WOOL. Syn. Lana, L. Wool is a fine, soft, elastic variety of hair, cellulated in its structure. Its filaments are cylindrical, like those of silk; but the surface is covered with thin scales or epidermic cells. In the finer qualities, these filaments vary in thickness from ¹⁄₁₁₀₀ to ¹⁄₁₅₀₀ of an inch; and under a good microscope distinctly exhibit, at intervals of about ¹⁄₃₀₀ of an inch, a series of serrated rings, imbricated towards each other, “like the joints of equisetum, or, rather, like the scaly zones of a serpent’s skin.” These appearances render it almost impossible to mistake wool for silk, linen, or cotton. From experiments made by different competent authorities, it is found that wool is one of the worst conductors of heat known. This property renders woollen fabrics particularly adapted for clothing in cold, damp, and changeable climates, since it enables them to maintain the surface of the body at a proper and equable temperature. Wool, sometimes, however, proves too irritative for highly sensitive skins, and, moreover, disturbs the electricity of the cutaneous surface, on friction, even more than silk. On these accounts there are persons who find it unpleasant to wear woollen garments, of any description, next the skin; in which cases all the advantages that can be derived from their use may be obtained by wearing them outside one of linen or cotton. According to Erasmus Wilson, this method “is preferable in warm weather, since the linen absorbs the perspiration, while the woollen garment preserves the warmth of the body, and prevents the inconvenience resulting from its evaporation.” See Flannel.

Identif. 1. By the microscope. (See above.)

2. Its fibres, when inflamed, shrivel up, and burn with difficulty, and evolve the peculiar and characteristic odour of hair when similarly treated, leaving a bulky charcoal; whereas cotton and linen burn rapidly, leave no charcoal, and evolve little or no odour. Silk acts in nearly the same manner as wool.

3. Nitric acid, picric acid, and gaseous chlorine, stain the fibres of wool and silk yellow. Dr J. J. Pohl recommends an aqueous or alcoholic solution of picric acid as well adapted for a test—After immersion of a small portion of the fabric or yarn for from 5 to 10 minutes in the solution, it is to be taken out, and washed in warm water. The linen and cotton in it will then appear white, but the wool, silk, or other animal fibre, will retain its yellow colour. In stuffs, cloths, flannel, &c., the mixed threads may be readily observed by means of a pocket lens, and their relative numbers may be ascertained by means of a ‘thread counter.’ This test acts best with white, but is also applicable to many other colours. For dark colours nitric acid is preferable.

4. A square inch of the fabric or a small portion of the yarn, is boiled for a short time in a solution of caustic soda or potassa, and then withdrawn and washed. If it be of pure wool, it will be dissolved, and wholly disappear; if any threads or fibres are left undissolved, they consist of either cotton or linen; of these, such as have acquired a dark yellow tinge, are linen, whilst those which have retained their whiteness, or which are only slightly discoloured, are cotton. The relative proportion of the adulteration may be ascertained as before. See Cotton, Linen, and Silk.

Wool and woollen goods exhibit a greater affinity for colouring matter than either cotton or linen, and in many cases this exceeds even that of silk. The most difficult dye to impart to wool is a rich, deep, and permanent black. See Dyeing, Mordants, &c.

Woollen goods are cleaned and scoured in the manner noticed under Bleaching and Scouring.

Wool, Spanish. Rouge-crepons.

Wool, Styptic. Dr. Erie, of Isny, prepares this by boiling the finest carded wool for half an hour or an hour in a solution containing 4 per cent. of soda, then thoroughly washes it out in cold spring water, wrings it; and dries it. The wool is thus effectually purified, and is now capable of imbibing fluids uniformly. It is then to be dipped two or three times in fluid chloride of iron diluted with one-third of water, expressed and dried in a draught of air, but not in the sun or by the aid of high heat; finally, it is carded out. Thus prepared, it is of a beautiful yellowish-brown colour, and feels like ordinary dry cotton wool.

As it is highly hygroscopic, it must be kept dry, and when required to be transported, must be packed in caoutchouc or bladder. Charpie may be prepared in a similar manner, but on account of its coarser texture, is not so effective as cotton wool, presenting a less surface for producing coagulation. When the wool is placed on a bleeding wound, it induces moderate contraction of the tissue, coagulation of the blood that has escaped, and subsequently coagulation of the blood that is contained within the injured vessels, and thus arrests the hæmorrhage. The coagulating power of the chloride of iron is clearly exalted by the extension of its surface that is in this way affected. The application of the prepared wool is not particularly painful, whilst by sucking up the superfluous discharge, and preventing its decomposition, it seems to operate favorably on the process of the wound.[272]

Wool Work, Woollen Shawls, &c., to clean.—Boil a large piece of soap in rain-water. Put it into an earthenware pan and add a teacupful of ox-gall, which any butcher will supply. Put in the work to be cleaned, and rub it briskly, as you would a pocket handkerchief, lifting it up and down. Wash in two waters, if very dirty; then rinse quickly in cold water, lay a cloth over it, and fold it tightly. Iron it immediately on the wrong side with hot, heavy irons.

WOORA′RA. Syn. Ourari, Wourali. A deadly poison employed in Guiana, obtained from the Strychnos toxifera. See Upas.

WOOTZ. The Indian name of steel; applied in this country to the steel imported from Bengal.

WORM BARK. Syn. Cabbage-tree bark, or Geoffræya inermis, L. The bark of Andira inermis (Geoffræya i. of some botanists). A powerful astringent, purgative, anthelmintic, and narcotic.—Dose, 10 to 30 gr. In larger doses, or if cold water be drunk during its action, it is apt to occasion sickness, vomiting, and delirium. The remedy for this is copious draughts of warm water.

WORM SEED. Syn. Semen contra, SEMEN CINÆ, L. The broken peduncles, mixed with the calyces and flower-buds, of several species of Artemisia imported from the Levant.—Dose, 10 to 30 gr., in powder; as a vermifuge. See Santonin.

WORMS (Intes′tinal). Syn. Vermes, Intestinalia (Cuvier), Entozoa (Rudolphi), L. The principal parasites which are generated and nourished in the human intestinal canal are the—Ascaris lumbricoides (Gmelin), or long round-worm, found in the small intestines, and which is generally of the thickness of a goose-quill, and varies in length from 10 to 15 inches;—Ascaris vermicularis (Gmelin), maw, or thread-worm, which is thread-like in appearance, varies from 1¹⁄₂ to 5 lines in length, and confines itself chiefly to the rectum;—Tricocephalus hominis (Gmelin), or long thread-worm, varying from 1¹⁄₄ to 2 inches in length, and found chiefly in the cæcum;—Tænia solium (Gmelin), or common tapeworm, having a flattened riband-like appearance, varying in length from 3 or 4 to 15 or 20 feet, and occupying the small intestines;—Bothriocephalus latus, or broad tapeworm, a variety seldom found in this country, but common in Switzerland and the north of Europe; and, Tænia mediocanellata, another large species, described by Küchenmeister.

Causes. A debilitated state of the digestive organs, improper food, sedentary, habits, impure air, bad water, and, apparently, an occasional hereditary tendency to worms.

Symp. Griping pains, especially about the navel; acid eructations; slimy stools; occasional nausea and vomiting, without any manifest cause; heat and itching about the anus; tenesmus;, emaciation; disturbed dreams; grinding of the teeth during sleep; pallor of countenance; discoloration round the eyes; feverishness; headache; vertigo, &c. In many cases these symptoms are often highly aggravated, and mistaken for primary diseases. The only absolutely positive evidence of the existence of worms is, however, their being seen in the fæces.

Treat. In common cases, an occasional moderately strong dose of calomel overnight, followed by a smart purgative the next morning, is an excellent remedy, where the use of mercurials is not contra-indicated. Cowhage, made into an electuary with honey or treacle, is also an excellent vermifuge. Oil of turpentine is useful against nearly every variety of worms, and, when taken in sufficient doses to reach the rectum, is almost specific in ascarides (thread-worms). When this is inconvenient, an occasional enema of oil of turpentine is even more effective. Enemas of aloes are also very useful in such cases. Scammony, under the form of basilic powder, has long been employed to expel worms in children. Aloes, castor-oil, worm-seed, tin-filings, and sulphur, are likewise popular remedies. Cabbage-tree bark is a powerful anthelmintic; but its use requires caution. Most of the quack vermifuges contain either aloes or gamboge, or calomel and jalap. The substances which have been most highly extolled for the destruction or expulsion of tapeworm (tænia) are kousso, oil of turpentine, male fern, pomegranate, and tin-filings. The first two are those on which the most dependence may be placed. Madame Nouffer’s celebrated ‘Swiss remedy’ for tapeworm, for which Louis XVI gave 18,000 francs, consisted of 2 or 3 dr. of powdered male fern, taken in ¹⁄₄ pint of water, in the morning, fasting, followed in 2 hours by a bolus made of calomel and scammony, of each 10 gr.; gamboge, 6 or 7 gr. ‘Swain’s vermifuge’ is prepared from worm-seed, 2 oz.; valerian, rhubarb, pink-root, and white agaric, of each 1¹⁄₂ oz.; boiled in water, q. s. to yield 3 quarts of decoction, to which 30 drops of oil of tansy, and 45 drops of oil of cloves, dissolved in a quart of rectified spirit, are added. All purgatives may be regarded as vermifuges. Besides our efforts to destroy and expel the worms, the tone of the primæ vitæ should be raised by the use of stomachics and tonics, by which the tendency to their equivocal generation will be either removed or lessened. See Ascaris lumbricoides, Decoction, Enema, Pills, Patent Medicines, Vermifuges, &c.; and also the several vermifuges under their respective names.

Obs. Parasitic worms as existing in animals are so remarkably prevalent and so widely diffused that probably no creature can be said to be secure against their attack. Among domestic animals, sheep often suffer to a most serious extent from these parasites, and more especially from the nematoid, known as Strongylus bronchialis. In some years lambs are lost by hundreds from the complications of disease which attend upon the presence of these worms within the windpipe and the bronchial tubes. Their existence is marked by great wasting of the body, hurried breathing, and distressing cough. After a time diarrhœa sets in, which quickly carries off the animal. It has been found that lambs fed on clover, and other allied plants, which had been pastured the year previously with sheep, suffer the most, and are far more likely to be affected than those which are differently managed. Remedial measures too often prove ineffectual, especially when structural disease of the lungs has followed as a consequence. The exhibition of oil of turpentine in doses of about half an ounce, mixed with an equal quantity of linseed oil, is sometimes found to be beneficial; but it must be conjoined with a corn diet, the free use of salt, and also sulphate of iron mixed with the manger food, tincture of assafœtida, and the essential oil of savin, in small doses, are remedies greatly extolled by some persons. The inhalation of diluted chlorine gas or of sulphurous acid gas is often exceedingly beneficial; but remedies of this kind ought always to be confided to the superintending care of the veterinary surgeon.

WORM TEA. A preparation sold in the shops of the United States, and much used, consisting, according to Brande, of spigelia or pink-root, savin, senna, and manna.

WORM′WOOD. Syn. Absinthium (Ph. L. & E.), L. The flowering herb of Artemisia Absinthium, a well-known plant, indigenous to this country, and largely cultivated for medicinal purposes. It is a bitter tonic and stomachic, and also anthelmintic.—Dose, 20 to 40 gr. of the dried herb, either in powder or made into a tea or infusion; in dyspepsia, dropsy, scurvy, sympathetic epilepsy, &c. See Absinthine and Absinthic acid.

WORT. The technical name for the fermentable infusion of malted grain.

The strength of worts is ascertained by means of an instrument termed a saccharometer. “Brewers, distillers, and the excise, sometimes denote by the term ‘gravity’ the excess of weight of 1000 parts of a liquid by volume above the weight of a like volume of distilled water, so that if the specific gravity be 1045, 1070, 1090, &c., the gravity is said to be 45, 70, or 90; at others, they thereby denote the weight of saccharine matter in a barrel (36 galls.) of wort; and again, they denote the excess in weight of a barrel of wort over a barrel of water equal to 36 gallons, or 360 lbs. This and the first statement are identical, only 1000 is the standard in the first case, and 360 in the second.” (Ure.) The last is that commonly adopted by the brewers.

According to Dr Ure, the solid dry extract of malt, or ‘saccharine,’ has the specific gravity 1·264, and the specific volume ·7911; “that is, 10 lbs. of it will occupy the volume of 7·911 lbs. of water. The mean sp. gr., by computation of a solution of that extract in its own weight of water, is 1·116; but by experiment, the sp. gr. of that solution is 1·216, showing considerable condensation of volume in the act of combination with water.” The quantity of solid saccharine or sugar in a wort may be determined in the manner mentioned under Syrup.

“According to the compilers of the tables accompanying Field’s alcoholometer, 1·8 lb. of saccharine is decomposed for the production of 1% of proof spirit; but according to our experiments, the proportion of saccharine named is rather below the true equivalent.” (Cooley.)

The rapid cooling of worts is an important object with the brewer and distiller. On the large scale, the old system in which shallow coolers are employed, with all its numerous inconveniences and accidents, is now for the most part abandoned, being supplanted by the method introduced by Mr Yandall, nearly 40 years ago. This consists in the use of a ‘refrigerator,’ which is an apparatus so constructed that any hot liquid may be cooled by about its own volume of cold water, in a very short space of time. The principle is that of passing the two fluids through very shallow and very long passages, in opposite directions, being essentially that of a ‘Liebig’s condenser’ on a gigantic scale. The apparatus may consist of zigzag passages, flattened tubes or convoluted curves, of any convenient shape, so that they possess little capacity in one direction, but great breadth and length. A refrigerator, having the passages for the fluids ¹⁄₈ of an inch thick, is said to require a run of about 80 feet. The success of this method is such as to leave nothing more to desire. See Brewing, Fermentation, Malt, &c.

WOUND. Syn. Vulnus, L. A solution of continuity in any of the soft parts of the body, arising from external violence.

Wounds are distinguished by surgeons into CONTUSED WOUNDS, INCISED W., LACERATED W., POISONED W., PUNCTURED W., &c.; terms which explain themselves. Sword-cuts are incised wounds; gun-shot wounds, lacerated and contused ones. Slight wounds, and, indeed, all those not demanding material surgical assistance, after dirt and foreign substances have been removed, may be treated in the manner noticed under Cuts and Abrasions.

WOUND BAL′SAM. See Tincture of Benzoin.

WRIT′′ING, executed in the ordinary tanno-gallic ink, and which has been rendered illegible by age, may be restored by carefully moistening it, by means of a feather, with an infusion of galls, or a solution of ferrocyanide of potassium slightly acidulated with hydrochloric acid, observing to apply the liquid so as to prevent the ink spreading.

WRITING FLU′IDS. A term commonly applied, of late years, to easy flowing inks, adapted for metallic pens; in contradistinction to the old tanno-gallic compounds at one time exclusively employed for writing.

Prep. 1. Dissolve pure basic or soluble Prussian blue in pure distilled water, and dilute the resulting solution with pure water until the desired shade of colour is obtained. Very permanent and beautiful. It is not affected by the addition of alcohol, but is immediately precipitated by saline matter. The precipitate, however, still possesses the property of dissolving in pure water.

2. From the soluble ferrocyanide of potassium and iron, dissolved in pure water. Resembles the last, but it is precipitated from its solution by alcohol.

3. Powdered Prussian blue, 1 oz.; concentrated hydrochloric acid, 1¹⁄₂ fl. oz.; mix in a matrass or glass bottle, and, after 22 or 30 hours, dilute the mass with a sufficient quantity of water.

4. Dissolve sulphindylate of potassa or ammonia in hot water, and, when cold, decant the clear portion. It is an intense blue, and dries nearly black; is perfectly incorrosive, and very permanent and easy flowing.

5. (Horning.) Perchloride of iron, 4 parts; water, 750 parts; dissolve, add of cyanide of potassium, 4 parts, dissolved in a little water; collect the precipitate, wash it with several effusions of pure water, allow it to drain until it weighs about 200 parts, then add of oxalic acid, 1 part; and promote solution by agitating the bottle or vessel containing it.

6. (Mohr.) Pure Prussian blue, 6 parts; oxalic acid, 1 part; triturate with a little water to a perfectly smooth paste, then dilute the mass with a proper quantity of soft water. The product resembles Stephen’s ‘patent blue ink.’

7. (Rev. J. B. Reade—patented.)—a. A solution of his patent soluble Prussian blue in distilled water. Blue.

b. Prepared by adding to good gall ink a strong solution of his soluble Prussian blue. This addition “makes the ink, which was previously proof against alkalies, equally proof against acids, and forms a writing fluid which cannot be erased from paper by any common method of fraudulent obliteration without the destruction of the paper.” This ink writes greenish blue, but afterwards turns intensely black. Stephen’s ‘patent ink,’ which does the same, is a similar compound.

8. (Prof. Runge—CHROMIC INK.) Logwood, in fine chips, ¹⁄₄ lb.; boiling water, 3 pints; digest for 12 hours, then simmer the liquid down gently to 1 quart, carefully observing to avoid dust, grease, and smoke; when cold, decant the decoction, and add to it of yellow chromate of potash, 20 gr.; dissolve by agitation, after which it will be fit for use. Cheap and good. It resists the action of all ordinary destructive agents better than the tanno-gallic inks; it may be washed after use with a wet sponge, or steeped for twenty-four hours in water, or even tested with dilute acids, and yet preserve its original blackness. It is perfectly liquid, it scarcely thickens by age, and neither deposits a sediment nor corrodes steel pens.

9. (Ure.) From vanadate of ammonia decomposed with infusion of galls. It is of a perfectly black hue, flows freely from the pen, is rendered blue by acids, is unaffected by dilute alkaline solutions, and resists the action of chlorine.

Obs. The preceding formulæ, under proper management, produce excellent products, all of which are extremely mobile, and most of them of a more or less beautiful colour. The blue ones, when concentrated, dry of a blue black, whilst two or three of the others, though at first pale, rapidly pass into a deep black, when exposed to the air. Care must be taken in all cases that the ingredients be pure. The Prussian blue, except when directly prepared for the purpose, should be washed in dilute hydrochloric acid before attempting its solution by means of oxalic acid. Unless these precautions are attended to, success is unlikely. A little gum may be added, if required, to prevent the fluid spreading on the paper; but in most cases the addition is no improvement. Most of the blue fluids may be used as ‘indelible ink’ to mark linen, and will be found very permanent, provided the part be first moistened with alum water, and dried.

XYLOID′IN. When starch is immersed in concentrated nitric acid (sp. gr. 1·45 to 1·50), it is converted, without disengagement of gas, into a colourless, tremulous jelly, which, when treated with an excess of water, yields a white, curdy, insoluble substance, which after being edulcorated with pure water, until every trace of acid is removed, is xyloidin. Paper, sugar, gum, mannite, and several other substances, treated in the same manner, become in great part changed to xyloidin or analogous compounds.

Obs. Pure xyloidin differs but slightly from pyroxylin, or pure gun-cotton.

XYL′OL. A hydrocarbon, homologous to benzol, found in wood-tar and coal-gas naphtha.

YAWS. Syn. Frambœsia, L. A peculiar disease of the skin, common in the Antilles and some parts of Africa. It is characterised by mulberry-like excrescences, which discharge a watery humour. The treatment chiefly consists in alleviating urgent symptoms (if any), and the adoption of a temperate diet and regimen, until the eruptions, having run their course, begin to dry, when tonics and alteratives, as cinchona bark, quinine, and sarsaparilla, with occasional small doses of mercurials, generally prove advantageous. The master (or principal) yaw, which frequently remains troublesome after the others have disappeared, may be dressed with the ointment of red oxide of mercury, or of nitrate of mercury, diluted with an equal weight of lard.

The yaws is not a dangerous, although a very disgusting, disease. It is contagious by contact, and, like the smallpox, only occurs once during life.

YEAST. Syn. Barm, Ferment, Zumine; Fermentum, L. Yeast, which consists almost entirely of minute vegetable cells, termed Torula cerevisiæ, is either the froth or the deposit of fermenting worts, according to the character of the fermentation.

The top yeast, or superficial ferment, which covers the surface of fermenting worts, is called ‘oberhefe’ by the Germans; and the bottom yeast, or the ferment of deposit, is termed ‘unterhefe,’ The first is the common yeast of the English brewer; the other, that used in Bavaria for the fermentation of worts from below (untergärung). Both varieties yield their own kind under proper conditions. Wort fermented with top yeast, at from 46° to 50° Fahr., yield both varieties, and each of these furnishes its own kind, nearly pure, by a second fermentation. See Brewing, Fermentation, &c.

Pres. 1. Ordinary beer yeast may be kept fresh and fit for use for several months, by placing it in a close canvas bag, and gently and gradually squeezing out the moisture in a screw press until the remaining matter acquires the consistence of clay or soft cheese, in which state it must be preserved in close vessels, or wrapped in waxed cloth. This is the method generally adopted for the best Flanders and German yeast.

2. Whisk the yeast until it forms a uniform liquid mass, and then lay it with a clean and soft painter’s brush evenly and thinly on flat dishes, or any convenient surface, on which it can be exposed to the sun or air; this operation must be repeated as soon as the first coat is sufficiently solid, and so on, until the layers acquire a proper thickness, when it must be detached and preserved as before. If rendered quite dry, its power of exciting fermentation will be destroyed.

3. By employing strips of clean new flannel (well washed), as above, and, when sufficiently dry, rolling these up, and covering them with waxed cloth or paper, or placing them in tin canisters or boxes. For use, a few inches of one of the strips is cut off, and soaked in lukewarm water, when the barm leaves the flannel, and mixes with the water, which may then be stirred up with the flour.

Yeast, Artifi′′cial. “Although the conversion of a small into a large quantity of yeast is a very easy thing, yet to produce that substance from the beginning is very difficult.” (Berzelius.) Both cases are met in the formulæ below.

Prep. 1. (Without a ferment.)—a. (Fownes.) Wheat flour is to be mixed with water into a thick paste, which is to be slightly covered, in a moderately warm place; about the third day it begins to emit a little gas, and to exhale a disagreeable sour odour; about the sixth or seventh day the smell changes, much gas is evolved, accompanied by a distinct and agreeable vinous odour, and it is then in a state to excite either to vinous or panary fermentation, and may be either at once employed for that purpose or formed into small and very thin cakes, dried in the air and preserved for future use. Wort fermented with it in the ordinary way yields a large quantity of yeast, of excellent quality, which is found at the bottom of the vessel. “This is a revival of a method which, although Mr Fownes seems to regard it as new, is to be found in the ‘Chemistry’ of Boerhaave” (‘Lancet.’) It is, indeed, a mere modification of the mode of preparing leaven, as practised from the most remote ages of antiquity; but is not the less valuable on that account.

2. (With a ferment.)—a. Take of bean flour, ¹⁄₄ lb.; water, 6 quarts; boil for ¹⁄₂ an hour, pour the decoction into any suitable vessel, add of wheat flour, 3¹⁄₂ lbs.; stir the whole well together, and, when the temperature reaches 55° Fahr., add of beer yeast, 2 quarts; mix well, and in 24 hours after the commencement of the fermentation add of barley or bean flour, 7 lbs.; make a uniform dough by thorough kneading, form it into small cakes, as above, and then preserve these in a dry situation. For use, one of these discs is to be broken into pieces, laid in tepid water, and set in a warm place during 12 hours, when the soft mass will serve the purpose of beer yeast.

b. (Patent yeast.) Take of hops, 6 oz.; water, 3 galls.; simmer for 3 hours, strain, and in 10 minutes stir in of ground malt, ¹⁄₂ peck; next reboil the hops in water, as before, and let the strained liquor run into the first mash, which must then be well stirred up, covered over, and left for 4 hours; after that time drain off the wort, and, when the temperature has fallen to 90° Fahr., set it to work with yeast (preferably patent), 1 pint; after standing for 20 to 24 hours in a warm place, take off the scum, strain it through a coarse hair sieve, and it will be fit for use. 1 pint is said to be enough for 1 bushel of bread.

Obs. The preparation of artificial yeast, and substitutes for yeast, has long engaged the attention of both the scientific chemist and the practical tradesman. The subject is, undoubtedly, of great importance to emigrants and voyagers. The above processes, by good management, yield products which are all that can be desired.

YEL′LOW DYES. The following substances impart a yellow to goods, either at once or after they have been mordanted with alumina or tin:—annotta, barberry root, dyer’s broom, French berries, fustic, fustet, quercitron bark, and turmeric. Goods mordanted with acetate of lead, and afterwards passed through a bath of chromate of potash, acquire a brilliant chrome-yellow colour;—solution of sulphate or acetate of iron, followed by immersion in potash or lime water, gives a buff or orange;—orpiment, dissolved in ammonia water, imparts a golden yellow. (See the above-named substances, in their alphabetical places.) An aniline yellow (chrysaniline) has recently been obtained by Mr Nicholson, which is said to be a most valuable dye-stuff, comparable, indeed, with the aniline reds and purples.

YELLOW FE′′VER. The bilious remittent fever of hot climates. It is very common in the West Indies and the Southern States of America. New Orleans has been several times nearly depopulated by it.

YELLOW PIG′MENTS. Of these the principal are—

Brown Pink. Prep. Take of French berries and pearlash, of each 1 lb.; fustic chips, ¹⁄₂ lb.; water, 2 galls.; boil in a tin or pewter vessel, and strain the decoction through flannel whilst hot; then dissolve alum, 1¹⁄₂ lb. in hot water, 2¹⁄₂ galls.; add the solution to the strained decoction as long as a precipitate falls, which must afterwards be washed, drained, and dried. Some manufacturers omit the fustic. A good glazing colour, when ground in linseed, and used with drying oil.

Yellow, Chrome. Syn. Chromate of lead, Yellow c. of l.; Plumbi chromas, Plumbi chromas flavum, L. The preparation of the pure salt is noticed under Chromium and Lead; that of the commercial pigment is as follows:

1. Add a filtered solution of nitrate or acetate of lead to a like solution of neutral chromate of potash as long as a precipitate falls; then collect this, wash it well with clean soft water, and dry it out of the reach of sulphuretted vapours.

2. To the lye of chromate of potash, prepared by roasting the chrome ore with nitre, and lixiviation with water, add a solution of acetate of lead, and otherwise proceed as before.

3. Dissolve acetate of lead in warm water, and add of sulphuric acid, q. s. to convert it into sulphate of lead; decant the clear liquid (vinegar), wash the residuum with soft water, and digest it, with agitation, in a hot solution of neutral (yellow) chromate of potash, containing 1 part of that salt to every three parts of sulphate of lead operated on; afterwards decant the liquid, which is a solution of sulphate of potash, and carefully drain, wash, and dry the newly formed pigment. The product contains much sulphate of lead, but covers as well, and has as good a colour, as pure chromate of lead, whilst it is much cheaper. The shade may be varied by increasing or lessening the quantity of the chromate.[273]