5. (St. B. Hosp.) Wax, 12 parts; Chio turpentine, 4 parts; red sulphide of mercury, 1 part.
6. Caou′tchouc bougies:—In France, where ether is comparatively inexpensive, these are made by applying an ethereal solution of india rubber to the silk or foil prepared as before. In England, naphtha was, until recently, employed instead of ‘ether,’ but it furnishes a very inferior product. Now bisulphuret of carbon is generally used as the solvent. Sometimes strips of india rubber, previously boiled in water, or that have had their edges softened by moistening them with a little ether, or bisulphuret of carbon, are wound round the ‘wire or foil,’ and kept in their place by a piece of tape applied over them. They are afterwards carefully smoothed off and polished.
7. Gutta-per′cha bougies:—These are formed of gutta percha (previously softened by immersion in boiling water), by rolling it between plates of polished glass or marble. When skilfully prepared from the best (uncoloured) gutta percha, they are admirable instruments. A bougie of this description, of moderate size, and slightly oiled, or wetted with glycerin or gum-water, may be passed through the whole length of the urethra of a healthy person without causing the slightest pain. Gutta-percha catheters (hollow bougies) are still more flexible and easily introduced, and may remain in the urethra for a long time without causing irritation; an important advantage in such matters. The reader cannot, however, be too
careful to avoid those made of coloured gutta percha, which, unfortunately, rapidly become very brittle by age. Those originally manufactured in this material were coloured black, and were constantly breaking whilst in use—a disaster from which several serious and even fatal cases ensued. There is no such danger to be dreaded from those made of the uncoloured material when of good quality.
BOULES DE NANCY. See Balls (Martial).
BOUILLI. [Fr.] A name frequently applied by cooks to dishes of boiled or stewed meat, as a refinement on its plain English synonymes. Thus, beef bouilli, beef in bouilli, &c., mean stewed or boiled beef, &c. As, however, the name is à la français, so must be the ‘accompaniments,’ which generally consist of herbs and vegetable seasoning in greater quantity and variety than is usually deemed essential for an humble dish of English boiled or stewed meat.
BOUILLON (bōōl′-yong). [Fr.] In cookery, broth, soup.
BOUQUET′ (bōō-kā′). [Fr.] A nosegay. In perfumery, highly scented spirits (esprits) adapted for the handkerchief are commonly called bouquets. The following are examples:—
Bouquet d’Amour. Prep. From esprits de rose, jasmin, violette, and cassie (flowers of acacia farnesiana), of each 2 parts; essences of musk and ambergris, of each 1 part; mix, and filter.
Bouquet de la Reine. Prep. 1. Essence of bergamot, 1 dr.; English oil of lavender, 25 drops; oil of cloves, aromatic vinegar, and essence of musk, of each 10 drops; alcohol, 1 fl. oz.; mix.