Obs. The above are used by laying a very little of them on the leather, evenly spreading it over the surface, and then polishing it by gentle friction with a brush, or a soft-rubber. The last two are waterproof. Numerous compositions of the class are vended by the saddlers and oilmen, but the mass of them are unchemical mixtures, badly prepared, and cause disappointment to those who use them. Such is not the case with the products of the above formulæ, if we may rely on the statements of those who have employed them for years. The last two are suitable for both harness and carriage leather. See Balls, Heel, &c.
BLADD′ER. Syn. Ves′ica, L.; Vessie, Fr.; Blase, Blatter, Ger. In anatomy, &c., a thin membranous sac or bag, in an animal, serving as a receptacle for some secreted fluid; appr., the urinary bladder. See Calculus, Inflammation, Rupture, &c.
Bladd′ers. (In commerce.) The better qualities of these articles are prepared by cutting off the fat and loose membranes attached to them, and washing them first in a weak solution of chloride of lime, and afterwards in clear water; they are then blown out and submitted to strong pressure by rolling them under the arm, by which they become considerably larger; they are next blown quite tight, dried, and tied up in dozens. Commoner qualities are merely emptied, the loose fat removed, and then blown out, and strung up to dry. Used chiefly by druggists and oilmen to tie over pots, bottles, and jars, and to contain pill-masses, hard extracts, and other similar substances; also in surgery, to cover wounds, sore heads, &c.—Obs. Bladders should never be purchased unless perfectly dry and air-tight; as, if the reverse be the case, they will neither keep nor prove useful, but will rapidly become rotten and evolve a most offensive odour. If purchased whilst damp, they should be at once hung up in a current of air, so as to dry as soon as possible.
BLAIN* (blāne). A boil; a sore; a pustule.
BLANC (blŏng). [Fr.] In cookery, a dish which, according to Mrs Rundell, is formed of grated bacon and suet, of each 1 lb.; butter, 1⁄2 lb.; 2 lemons; 3 or 4 carrots (cut into dice); 3 or 4 onions; and a little water; the whole being simmered for a short time, with or without the addition of a glass of sherry or marsala, before serving.
BLANCH′ING. Syn. Candica′tio, Dealba′tio, &c., L.; Blanchiment, &c., Fr.; Bleichen, &c., Ger. A whitening, or making white; a growing white. In some cases it means decortication. See Almonds, Bleaching, Decoloration, &c.
Blanching. In cookery, an operation intended to impart whiteness, plumpness, and softness, to joints of meats, poultry, tongues, palates, &c. It is usually performed by putting the articles into cold water, which is then gradually raised to the boiling point, when they are at once taken out, plunged into cold water, and left there until quite cold. They are subsequently removed and wiped dry, ready for being dressed.
Obs. The operation of blanching meat, although it renders it more sightly according to the notions of fashionable life, at the same
time lessens its nutritive qualities, by abstracting a portion of the soluble saline matter which it contains, especially the phosphates, and thus deprives it of one of the principal features which distinguish fresh meat from salted meat. Animal food, before being dressed, may be washed or rinsed in cold water without injury, provided it be quickly done; but it cannot be soaked in water at any temperature much below the boiling-point without the surface, and the parts near it, being rendered less nutritious. Washing meat when first received from the butcher is, indeed, a necessary act of cleanliness; but soaking it for some time in water is unnecessary, and for the reasons stated should be avoided.
Strong acetic acid (concentrated vinegar) poured on or rubbed over hard lean meat gradually renders it soft and gelatinous. Ordinary household vinegar has the same effect, but in a less degree. Tough meat thus treated for a short time before dressing it becomes more tender and digestible, though somewhat less nutritious; whilst the taste and flavour of the vinegar is removed by the heat subsequently employed in dressing it.