(UK AM OF TAKTAIt 



CREATION 



551 



cost of a turbine separator, capable of doing 90 

 gallons per hour, is 40. See BUTTER, D.ui:\ . 



CreaiU Of Tnrtiir exists naturally in grape 



juice, lnit being insolnlile in alcohol, it is gradually 

 <lepo-ited. in tin- t'nriii of argol, as tin- Mi^-ir of the 

 jiih-.' becomes converted into alcohol by ferment- 

 ation. In the preparation of cream of tartar 

 the argol is dissolved in hot water, to which 

 charcoal or fine clay is added, to take up the 

 col.iurin.u' matter; by boiling and filtering a 

 clear colourless solution is obtained, from which, 

 on cooling, the cream of tartar separates as 

 Crystals. These crystals, after being exposed on 

 linen for several days, become whiter and con- 

 stitute the crystals of tartar, or, when ground 

 .o powder, the cream of tartar. Although cream 

 of tartar is. practically speaking, the bitartrate of 

 pnta-h, KHC 4 H 4 O a (see TARTAKIC ACID), yet it 

 usually contains from 5 to 10 per cent, of tartrate 

 of lime, while adulterants, properly speaking, may 

 also l>e present. The tartrate of lime is derived 

 from the clav added to purify it, and is more or 

 less present in all commercial samples. In 1888, 

 however, cream of tartar was offered in the market 

 containing 99 per cent, of bitartrate of potash, so 

 that it may be assumed that in future a purer 

 article will l>e forthcoming. Cream of tartar is 

 readily soluble in hot water, though it takes 60 

 parts of cold water to dissolve one part of it. 

 .W able cream of tartar is prepared by dissolving 

 together 2 parts of Borax (q.v. ) and 5 parts of 

 cream of tartar, evaporating to dryness and powder- 

 ing. Cream of tartar has an acid taste and gritty 

 feel. When taken repeatedly in small doses of a 

 scruple to a drachm, it acts as a refrigerant and 

 diuretic ; in doses of one to two drachms, it is 

 useful as an aperient ; and in larger doses of from 

 two to three drachms it acts as a purging agent, 

 accompanied by flatulence and griping, imperial 

 liifin'd is prepared by dissolving about a drachm of 

 cream of tartar in a pint of boiling water, and 

 adding a little lemon-peel and sugar to flavour it ; 

 when an agreeable refrigerant drink is obtained, 

 which is highly serviceable in allaying thirst in 

 feverish cases. Cream of tartar whey is obtained 

 by adding two drachms of the salt to a pint of 

 milk. 



Crease, a Malay weapon. See KRIS. 



Creasote ( Gr. kreas, ' flesh ; ' sozo, ' I pre- 

 serve ' ) is an oily substance obtained from the tar 

 produced by the destructive distillation of wood. 

 When Coal-tar (q.v.) is distilled, a certain portion 

 called creasote oils passes over, and from this 

 much of the creasote of commerce is obtained. 

 This, although similar in some respects to wood 

 creasote, is quite distinct chemically. The coal 

 product consists largely of carbolic acid, along with 

 creasol and xylenol, while the wood product, to 

 which alone the name creasote rightly belongs, con- 

 sists of guaiacol, creasol, and phlorol. As it con- 

 tains several substances, so its ooiling-point ranges 

 from 392 to 428 ( 200-220 C. ). The leading char 

 acter of wood creasote is that it instantly coagulates 

 albumen, but does not coagulate Collodion (q.v.), 

 in this respect differing from carbolic acid. It has 

 a very remarkable power of arresting the decay of 

 meat or wood, and when meat is treated with so 

 small a proportion as one-hundredth of its weight 

 of creasote, and exposed to the air, it does not 

 putrefy, but becomes hard and dry, assuming the 

 taste and odour of smoked meat. Indeed, there 

 can be no doubt that hams cured by means of 

 wood smoke owe their preservation ana flavour to 

 some extent to the volatile creasote in the smoke. 

 Railway sleepers and wood liable to l>e frequently 

 wet are often saturated with the coal-tar creasote ; 

 or, where economy is not so essential, with the 



wood creasote, and are thereby preserved in- 

 definitely. In toothache, where the cause of pain 

 in a carious tooth with an exposed, inflamed nerve, 

 a drop of creasote, carefully inserted, after previ- 

 ously cleansing the cavity, will often give relief. 

 In this case it acts by coagulating the albumen 

 and destroying the nerves. Creasote acts power- 

 fully on the skin, producing a white stain when 

 applied to it. A few drops added to a pint of ink 

 preserve it from mouldinenH. Medicinally, it is 

 given in doses of one or two drop*, and has l>een 

 found efficacious where there is a tendency to 

 fermentation of the contents of the stomach and 

 bowels. Owing to its action on the skin it acts as 

 an energetic poison when taken in large doses. 

 The Creasote Plant (Larraea niexicana), growing 

 abundantly on the borders of the Colorado Desert, 

 emits a strong odour of creosote. The odour arises 

 from an exultation similar to Indian gum -lac, and 

 is caused by the punctures of an insect, Carteria 

 Larroea. 



Creasy, SIR EDWARD SHEPHERD, born at 

 Bexley in Kent, in 1812, from Eton passed to 

 King's College, Cambridge, in 1832, and in 1834 

 was elected a fellow. Called to the bar in 1837, he 

 went on the home circuit for upwards of twenty 

 years, and presided for three or four years as assist- 

 ant-judge at the Westminster Sessions Court. In 

 1860 he was appointed chief-justice of Ceylon, and 

 knighted. Ten years later he came home invalided 

 on a year's leave of absence, after which he went 

 out again, but was obliged to return home finally 

 after straggling with his malady for two years 

 more. He died at London, January 27, 1878. In 

 1840 he was appointed professor of History in Uni- 

 versity College. Creasy was the author of The 

 Fifteen Decisive Battles of the World ( 1851 ), Inva- 

 sions of England (1852), History of the Ottoman 

 Turks ( 1854-56), &c. 



Creatin. or KREATIN (Gr. kreas, 'flesh'), a 

 constant and characteristic constituent of the striped 

 muscle of vertebrates. It was discovered by Chevreul 

 in 1835, but little was known about it till Liebig 

 published his researches on the Chemistry of Food 

 in 1847. Its chemical formula is C 4 H 9 N 3 O2. Except 

 in one doubtful case, it has always been found as 

 above indicated ; it is very uncertain if it ever occurs 

 in unstriped muscles, and it has never l>een demon- 

 strated in invertebrates. A dehydrated form, known 

 as Creatinin, C 4 H 7 N 3 O, occurs as a constant con- 

 stituent of urine, and has also been demonstrated in 

 fish muscles. Under the influence of acids, creatin 

 becomes creatinin, and by hydration the transfor- 

 mation may be reversed. As these changes may 

 readily occur during extraction, there is often 

 doubt whether creatin or creatinin is present in a 

 given case. See Appendix to Foster's Physiology ; 

 Krukenberg, Unters. Physiol. lust. (vols. iii-iv. 

 1880-81 ). 



Creation. For the scientific discussion of the 

 method by which creation has been effected, refer- 

 ence must be made to the articles DARWIXI VN 

 THEORY, EVOLUTION, MAN, SPECIES, &c. ; but it 

 may be desirable to make a brief statement here 

 regarding the controversy between Genesis and 

 science. In reality, so far as modern scientific 

 theology is concerned, this controversy is now prac- 

 tically at an end, so that only the briefest historical 

 sketch will be necessary to show the nature of the 

 problem and the steps by which the final conclusion 

 lias been reached. 



To theology, Genesis had for centuries seemed to 

 affirm that the world was created in six days by 

 successive divine commands. To modern science, 

 on the other hand, the rocks disclosed accumu- 

 lating evidence that the earth and its forms of 

 life were not ' created ' in this sense at all, but 



