AROMA′TA. [L.] See Aromatic.
AROMAT′IC. Syn. Aromat′icus, L.; Aromatique, Fr.; Gewürzhaft, Ger. Fragrant; odoriferous; spicy; applied chiefly to plants and their products (Aromatics, A. plants; Aromat′a, AROMAT′ICA, L.; Aromatiques, ÉPICES, Fr.; Gewurz, Ger.) characterised by their spicy odour or aroma, and warm pungent flavour, and of which allspice, cinnamon, cloves, lavender, pepper, rosemary, sage, &c., are well-known examples. They are all stimulant, carminative, and antiseptic; and from remote antiquity have been regarded as prophylactic and disinfectant.
Aromatic. In medicine, pharmacy, perfumery, &c., applied to substances, simple or compound, characterised by an agreeable odour or carminative properties, or both; as aromatic confection, a. pastilles, a. vinegar, a. bark (CORTEX AROMATICUS, white canella), &c.
AROMATIC SULPHUR-SOAP (Ed. Heger). For cleansing the teeth and mouth. A hard sulphur-coloured soap externally; on cutting, greyish-brown. Composed of soap with 10 per cent. of hyposulphite of soda, perfumed with a scent resembling oil of balm. (Hager.)
AROMATIQUE (Albin Müller, Brünn). Spirit (90 per cent.), 50 grms.; sugar, 45 grms.; extractive matter, 4 grms. (composed of cinnamon, cloves, galangal, zedoary, angelica, anise); water, 81 grms. Sold in wine-bottle-shaped bottles, and recommended for all derangements of the digestive organs. (Hager.)
ARQUEBUSADE′ (ar-ke-bŏŏ-zade′). [Fr.] Primarily, the shot of an arquebuse; but afterwards applied to an aromatic spirit (EAU D′ARQUEBUSADE, Fr.), originally employed as an application to gunshot (arquebuse) wounds.
AR′RACK (Syn. Rack) (arrack′—Brande). [Ind.] Syn. Arac, Arack, Rack‡§; Palm-spirit; Ar′ac′ca, Spir′itus Pal′mæ, S. SUC′CI P., S. ORY′ZÆ*, L.; Arack, Fr.; Arak, Ger. A spirituous liquor imported from the East Indies. The finer qualities are distilled from the fermented juice (toddy, palm-wine) of the cocoa-nut tree, palmyra tree, and other palms; and the other kinds, from the infusion of unhusked rice (rice-beer), fermented with cocoa-nut or palm-juice, either with or without the addition of coarse sugar or jaggery.
Prop., &c. It is colourless or nearly so, but like other spirit, when long kept in wood, gradually acquires a slight tinge, similar to that of old Hollands. The best kinds, when of sufficient age, are pleasant flavoured, and are probably as wholesome as the other spirits of commerce; but common arrack has a strong and somewhat nauseous flavour and odour, depending on the presence of volatile oil derived from the rice, and corresponding to that of corn-spirit. The inferior qualities are hence more heating and apt to disagree with the stomach than the other commercial spirits. In this country it is chiefly used to make punch. When sliced pine-apples are put into good arrack, and the spirit kept for some time, it mellows down and acquires a most delicious flavour, and is thought by many to be then unrivalled for making ‘nectarial punch’ or ‘rack-punch.’
Obs. Batavian arrack is most esteemed; then that of Madras; and next that of China. Others are regarded as inferior. The common par′iah arrack is generally narcotic, very intoxicating, and unwholesome; being commonly prepared from coarse jaggery, spoilt toddy, refuse rice, &c., and rendered more intoxicating by the addition of hemp-leaves, poppy-heads, juice of stramonium, and other deleterious substances.
Arrack, Facti′′tious. Syn. Mock ar′rack, Brit′ish a.; Vauxhall′nec′tar; &c. Prep. Good old Jamaica rum (uncoloured), rectified spirit (54 to 56 o. p.; clean flavoured), and water, of each 1 quart; flowers of benzoin, 1 dr.; sliced pine-apple, 1⁄4 oz. (or essence of pine-apple, 1⁄2 teaspoonful); digest, with occasional agitation, for a fortnight; then add of skimmed milk 1 wine-glassful; agitate well for 15 minutes, and in a few days decant the clear portion.