6. Rich buns:—Fine flour, 3 lbs; sugar, 1 lb.; butter, 2 lbs. (melted and beat with) rose water, 4 oz.; currants, 1 lb.; yeast, 1⁄4 pint; as before.
Obs. The great secret in producing good buns is the use of sweet yeast and the best currants only, and thoroughly washing these last in a sieve or colander, to remove grit, before adding them to the dough.
BUNION (-yŭn). A species of corn or swelling on the ball of the great toe, resulting from pressure, and irritation by friction. The treatment recommended for corns applies also to bunions; but in consequence of the greater extension of the disease, the cure is more tedious. A bunion may often be effectually stopped and removed by poulticing it, and, at the proper time, carefully opening it with a lancet. See Corns.
BURETTE. A graduated glass vessel employed in volumetric analysis for measuring liquids.
1. The first burette was invented by Gay-Lussac, a drawing of whose instrument is given below.
It rarely, if ever, has a capacity greater than 50 cubic centimetres, and consists of a narrow tube fused on to a wider one. The larger tube is about 33 centimetres long, the graduated portion occupying about 25 centimetres, and its internal diameter measures 15 millimetres; the narrow tube has a diameter of 4 millimetres, which in the upper bent end decreases to 2 millimetres. When used the instrument should be held in the left hand, the bottom part being allowed to lean a little against the chest. The operation is aided by giving the instrument from time to time a slight turn in the direction of its longitudinal axis, thereby placing the curve of the stout alternately in a more vertical, alternately in a more horizontal position. The volume must not be read off before the surface of the liquid has attained a constant height.
2. Geissler’s burette. This instrument differs from Gay-Lussac’s in having the narrow tube inside, instead of outside the wider one. It is found very convenient in use, and is less liable to fracture than Gay-Lussac’s.
3. Mohr’s burette, which can be more easily and readily managed than either of the two preceding ones, is described and figured under Alkalimetry.
Gay-Lussac’s Burette and Geissler’s Burette.