770 CHICORY 



If a choose is hard and dry it is much improved by washing several times in soft 

 water, and then laying it in a cloth moistened with wine or vinegar. This method is 

 ofton practised in Switzerland, where cheeses are often kept for many years. 



In England, cheeses are frequently coloured : the substance most generally used for 

 colouring is arnotto. Sometimes the juice of the orange or carrot, and the flower of the 

 marigold, are used for this purpose. Foreign cheeses are seldom coloured. 



Cheese of certain dairies and districts is apt to undergo a remarkable decom- 

 position, whereby valerianic acid is formed. Messrs. Iljenko and Laskowsi distilled, 

 along with water, a turbid ammoniacal liquor, which being redistilled along with some 

 sulphuric acid, and the product neutralised by barytes, the resulting saline compound 

 proved to be the valerianate of that base, mixed with compounds of butyric acid, 

 caproic acid, caprylic acid, and capric acid; the cheese was from Limbourg. 

 Valerianic acid was found by M. Balard in the cheese of Hoquefort. 



CHEMICAL AFFINITY. The term used to express the force, in obedience 

 to which combinations of apparently dissimilar bodies are produced. 



CHEMICAL FORIMTTIiJE. See FoBMULJE, CHEMICAL. 



CH&MICK. See BLEACHING. 



CHENEViXITE. A hydrous arsonato of peroxide of iron and protoxide of 

 copper, from Cornwall. 



CHERRY COAli. A soft non-caking coal. The coals of Staffordshire, of 

 Derbyshire, and much of the Scotch coal appears to belong to this variety. See COAL. 



CHERRY TREE. The Tunbridge turners use the wood largely, considering the 

 wood of the black-heart cherry the best. It is a hard, close-grained wood, of a pale 

 red-brown colour. 



CHERT, a siliceous mineral nearly allied to chalcedony and flint. It generally 

 occurs in limestone rocks, and beds of it are not uncommon in parts of tha Mountain 

 Limestone. A gradual passage from chert to limestone is not uncommon. Lyell. 

 Chert is a term often applied to hornstone, and to any impure flinty rock, including 

 the jaspers. Dana. 



Chert is worked extensively out of the Carb6niferous Limestone quarries of Flint- 

 shire, especially at Halkin and at Talacre. It is also produced in considerable quantities 

 in the same formation in Derbyshire. It is used in the Potteries, for paving the mills 

 in which flints are ground. 



CHESS Y COPPER or CHESSYIiITE. The blue carbonate of copper which 

 is found in great beauty at Chessy near Lyons. See AZTJBITE. 



CHESTNUT. (Castanca vesca.) The wood of this, the sweet or Spanish chest- 

 nut, is sometimes used in house carpentry. The wood of an oak (Quercus sessilifloru) 

 is often mistaken for it. 



The wood of the horse chestnut (JEsculus hippocastanum) is one of the white woods 

 much used by the turners of Tunbridge ; it is also employed for brush backs. The 

 white (inner) bark of the horse chestnut, when infused in boiling water, produces a 

 yellow fluid, which possesses the remarkable power of fluorescence, that is, it throws 

 back from its first surface a set of rays of high refrangibility, ?.nd of a blue colour, 

 while the ordinary yellow rays are duly transmitted. The phenomena have been fully 

 investigated by Professor Stokes, to whom the name is also due. See FLUOBESCENCE. 



CHIC A is a red colouring principle made use of in America by some Indian tribes to 

 stain their skins. It is extracted from the Bignonia chica by boiling its leaves in water, 

 decanting the decoction, and allowing it to settle and cool, when a red matter falls down, 

 which is formed into cakes and dried. It is not much used in this country. The crajuru 

 or carcuru, which is imported from Para in Brazil is more frequently employed. 

 The dyes are probably identical, but one is purer than the other. See CABAJUBA. 



CHICORY. The root of the Chicorium intybus ; Wild Succory or Chicory. This 

 plant is cultivated in various parts of England, growing well in a gravelly and chalky 

 soil ; also in Belgium, Holland, Germany, and France. The roots of the wild succory 

 were formerly used medicinally ; it possesses properties in many respects resembling 

 those of the dandelion, but it is rarely employed for curative purposes in the present day. 



Chicory root roasted has been employed as a substitute for coffee for more than a 

 century. (Constantini, Nachricht von d. Cichorianwurzel, 1771.) It is now employed 

 extensively as a mixture with coffee, which, although allowed, cannot be regarded other 

 than an adulteration. 



Chicory root is heated in iron cylinders, which are kept revolving as in the roasting 

 of coffee. In this country about two pounds of lard are added to every cwt. of 

 chicory during the roasting process : in France butter is used ; by this a lustre and 

 colour resembling that of coffee is imparted to it. When roasted the chicory is 

 ground to powder and mixed with the coffee. Chicory has been supposed by some 

 persons to be wholesome and nutritive, while others contend that it is neither one 

 nor the other ; however, no obvious ill effects have been observed to arise from its 

 employment, if we except the occasional tendency to excite diarrhoea when it has 



