Gravel. In pathology, a term popularly applied to calculous matter formed in the kidneys, and passing off in the urine; and sometimes to distinct calculi or concretions in the bladder itself.
An attack of gravel, as commonly understood, is accompanied by a deposit of red, gritty, sand-like particles in the urine, which do not dissolve when the urine is heated. The deposit consists of uric acid. Pains in the loins are a common accompaniment of gravel, and there is also sometimes pain in passing water.
Treat. Give twenty minims of solution of potash (of the B. P.) three times a day in barley water; or twenty grains of bicarbonate of soda, also three times a day. If the attack be attended with much pain a brisk dose of Gregory’s powder should be additionally taken every morning. Vichy Water will also be found a useful remedy. See Calculus.
GRAVIM′ETER. See Hydrometer.
GRAV′ITY. Syn. Gravitation. The attractive force by which bodies fall towards the centre of the earth. Weight is the measure of gravity. The determination of the relative weight of bodies with reference to a given standard, is explained under Specific Gravity.
GRA′VY. The juice or liquid matter that drains from dressed meat after it is placed on the dish for serving. The common practice among cooks is to pour a spoonful or two of boiling water or broth over the joint, to increase the quantity. The natural gravy that oozes from the meat after it is cut is the richest and most wholesome. Made gravies are prepared by adding spice and flavouring to the foregoing, or to strong meat soup.
The gravy for roast meat is usually made by sprinkling a little salt on the joint after it is placed in the dish, and then pouring some boiling water over it; this washes off some of the brown, and makes a coloured liquid in the dish.
Another method for making gravy for roast meat is the following:—Take any bones, scraps of cold meat, or trimmings of the joint, put them in a half pint of water, with a little salt and half an onion, let them stew all the time the meat is roasting; colour with a little burnt sugar. When the meat is done, pour the dripping from it carefully into a basin, leaving the gravy at the bottom of the tin; strain the gravy you have made into this, let it boil, and pour round (not over) the meat. If the gravy is liked thick, put a dessert-spoonful of flour, mixed into a smooth paste, with two of cold water, into the saucepan five minutes before you strain it. See Sauce.
GRAY. Syn. Grey; Gris, Fr. A mixture of black and white. Delicate grays result from mixture of the three elementary colours, red, yellow, and blue, in which the blue preponderates to a greater or less extent.
GRAY DYE. Syn. Teinte grise. Gray is dyed with the same materials as black, but both the bath and mordaunt are used in a more diluted state. Cotton goods may be worked in sumach and then in copperas; this gives rather a bluish grey, which may be modified to any particular hue by the addition of suitable colouring matter. To make it yellowish, a small amount of fustic and alum are employed; to make it ‘fuller,’ peachwood and Lima-wood with alum are used. The methods of obtaining grey on SILK and WOOL are very numerous; they are similar in principle to the above, all depending on the blending of the three primary colours, or on the modification of weak blacks. See Black Dye.