Prop., &c. Soluble in 100 parts of cold water; freely soluble in hot water and in water acidulated with an acid; slightly soluble in cold alcohol; it fuses at 352° Fahr., tastes slightly bitter, and possesses feeble basic properties. With the sulphuric and hydrochloric acids it forms crystallisable compounds. The salts of caffeine may be made by dissolving it to saturation in the dilute acid, and evaporating the solution by a very gentle heat. It forms splendid double salts with bichloride of platinum and terchloride of gold.
Uses. Caffeine has been recommended in those pains that affect only one side of the head (hemicrania); in doses of 1 to 3 gr. Its physiological action is very trifling, notwithstanding all that has been said to the contrary. Mr Cooley took 20 gr. daily of pure caffeine, for above a month, without experiencing any other effect than a very slight elevation of spirits after each dose, similar to that produced by a small quantity of spirits of sal volatile. It has been used lately with doubtful success as an antidote to the poisonous effects of opium. See Coffee, Tea, &c.
CAFFE′ONE. A brown, aromatic oil, formed during the roasting of coffee.
CAJ′EPUT OIL. See Oils (Volatile).
CAKES. A species of fancy bread or trifle familiar to every one.
Before proceeding to the actual operation of cake-making, the various materials which are to enter into their composition undergo a certain
amount of preparation. For this purpose every article is got ready about an hour previously to its being wanted, and is placed before the fire, or upon a stove, that it may become gently heated. Without these precautions it is impossible to produce good cakes. The flour is thoroughly dried, and warmed. The currants are nicely washed in a hair sieve, wiped dry in a cloth, and then set before the fire. Before use they are dusted over with a little flour. The sugar is rubbed to a fine powder, and passed through a sieve. The eggs are well beaten in a basin, and strained. The butter is melted by being placed in a basin set in hot water, and is afterwards well beaten up with a little warm milk. The lemon peel is cut very thin, and beaten in a mortar to a paste or powder, with lump sugar; or for common purposes, it is grated. The caraways, ginger, and other flavouring ingredients are preferred in the form of fine powder, or are made into an essence, by digesting them in spirit of wine; the first is the most common method. The milk and water is made lukewarm. When all these things are ready and have stood a sufficient time, they are put into a pan, one after another, in the proper order, and well beaten together, by which the lightness of the cakes is considerably increased.
In plum cakes, as well as in some other varieties, a little yeast may be added after the butter, and the mass allowed to rise a little, and then again well kneaded, by which not only less butter and eggs may be used, but the products will be both lighter and more wholesome. Good stale bread, well soaked in hot milk or water, and then beaten to a paste, and passed through a fine sieve, forms an excellent thing to mix up the ingredients with, and produces a very light and nutritious cake. Cakes “wetted up” with milk are richer, but do not keep so well as those without it; they get stale sooner, and then in that state are far from agreeable to the palate. A kind of flour prepared from maize or Indian corn has been recently introduced to the notice of cooks, but it is better adapted for puddings than for cakes. See Corn-flour.
Cakes are preferably baked on flat tins or in little “tin shapes,” which should be first well buttered.
Cakes should be kept for store in tin canisters; wooden boxes, unless very well seasoned, are apt to give them an unpleasant taste. Brown-paper linings and wrappers should be avoided for the same reason. See Biscuits, Bread, Bun, Icing, Stains, &c.