Apricots are principally eaten as gathered; but are also dried, candied, and made into jam. In confectionery, the Brussels and Breda varieties are preferred to the larger and sweeter kinds. See Fruit, Preserves, &c.
Apricots, Briançon′. The fruit of armeniaca brigantiaca (Pers.). Acidulous; seeds or kernels, by expression, yield HUILE DE MARMOTE.
A′QUA (-kwă). [L.] Water.—Aqua destilla′ta or A. DISTILLA′TA, is distilled water; A. FLUVIA′LIS or A. EX FLU′MINE (-ĭn-e), river-water; A. FONTA′NA, spring-water; A. MARI′NA or A. MA′′RIS, sea-water; A. MINERA′LIS, mineral water; A. NIVA′LIS or A. EX NI′VE, snow-water; A. PLUVIA′LIS, A. PLU′′VIA, or A. IM′BRIUM, rain-water, soft water; A. PUTEA′NA or A. EX PU′TEO, well, pump, or hard water.
Aqua. In chemistry and pharmacy, this word was formerly applied to numerous preparations and articles now included under other heads. See Eau, Esprits, Hair-dyes, Liquors, Solutions, Waters, &c.
Aquafor′tis. [L.] Literally, ‘strong water,’ the name given by the alchemists to the acid obtained by distilling a mixture of nitre and sulphate of iron. The word is still commonly employed by mechanics and artists to designate the impure fuming nitric acid of commerce, and is thus also retained in trade. By these parties concentrated nitric acid is called ‘spirit of nitre.’ ‘Double aquafortis’ merely differs from the other in strength. See Nitric acid.
Aqua Amarella. A compound for hair-dyeing; is prepared with sugar of lead, common salt, and water.
Aqua Græ′ca, A. Orienta′lis. See Hair-dyes.
Aqua Mari′na. [L.] The beryl†.
Aqua Mirab′ilis†. [L.] Literally, ‘wonderful water,’ a cordial and carminative spirit distilled from aromatics, and formerly reputed to possess many virtues.
Aqua Re′gia. [L.] Nitrohydrochloric acid, originally so called, by the alchemists, from its power of dissolving gold.