180 III. COMPOUND COMBUSTIBLES.— 



Tyre. Made b}' adding a little butter milk to warm fresh 

 milk, and letting it stand all night ; much used in India, being 

 eaten with rice; it is slightly acid and laxative; it is also churned 

 for butter, either entire, but more commonly only the top or 

 richest part. 



Scotch sour cream. Put skimmed milk over night in a 

 wooden tub with a spigot at bottom, and put this tub into another 

 filled with hot water ; in the morning take out the small tub and 

 draw off the thin part of the milk, wigg^ until the thick sour 

 cream begins to come. This process requires practice as to the 

 heat of the water ; when it succeeds, skimmed milk yields nearly 

 one half of this cream, which is eaten with sugar as a delicacy ; 

 it is only distinguishable from cream by its taste, and sells for 

 double the price of fresh milk. — Buffalo milk. Thinner than 

 that of the cow. 



Honey, Mel Anglicum, Collected by bees, and deposited in 

 the cells of their nests as food in store for w inter ; being chiefly 

 collected from furze and broom, it is more waxy than the foreign 

 honey from the south of Europe. — Narhonne honey, Mel Narhon- 

 ense. Chiefly from rosemary and other labiate flowers. — Italian 

 hroivn honey ; — Minorca honey^ Mel Minorcense ; — I^a8t country 

 honey. From pines, birch, &c., only fit for making mead, oint- 

 ments, and oxymels, on account of its strong taste and bad colour; 

 when heated, this last sort passes almost entirely into scum. 



Honey is nutritive, laxative, but apt to gripe ; it covers the 

 taste of salts, &c., better than sugar ; used externally or in gargles, 

 detergent. Officinal preparation, — Mel despumatum, L. D. 



Poisonous honey. Found near Trebisond in Asia ; also in 

 South America; produces delirium, and sometimes death. 



CoROMANDEL HONEY, Georgian honey^ Stone honey. As hard 

 as sugar-candy, the shape of the cells, brittle, not viscid, origi- 

 nally white, but becomes yellow .by age; pleasant tasted. 



Clarified honey, Mel despumatum. The best kind of honey 

 is clarified by melting it in a water-bath, taking off' the scum ; 

 the middling kind by dissolving it in water, adding the white of 

 an egg to each pint of the solution, boiling it down to its original 

 consistence, and scumming it; the inferior kind requires solution 

 in water, boiling the solution with lib. of bone black to each 251b. 

 of honey, adding, when an excess of acid is apprehended, a small 

 quantity of chalk or oyster-shell powder, straining and evapo- 

 rating : it has not the agreeable smell of crude honey, but does 

 not ferment so soon, nor is it so apt to gripe. Officinal Prepara- 

 tions. — Mel boracis, L. D. E. Mel rosae, E. L. Oxymel sim- 

 plex, L. E. Oxymel colchici, Z). Oxymel cupri subacetat, D. 

 Oxymel scillae, B. L. Conserva rutae, D. L. 



