Cheese, Toasted. This much relished article is seldom well prepared. The following has been recommended as an excellent receipt:—Cut the cheese into slices of moderate thickness, and put them into a tinned copper saucepan, with a little butter and cream; simmer very gently until they are quite dissolved, then remove the saucepan from the fire, allow the whole to cool a little, add some yolk of egg, well beaten, add spice, make the compound into a “shape,” and brown it before the fire. See Fondue.
CHELSEA PENSIONER. Prep. From gum guaiacum, 1⁄4 oz.; rhubarb, 1⁄2 oz.; cream of tartar, 2 oz.; flowers of sulphur, 4 oz.; nutmegs, 2 in number (all in powder); honey, 11⁄2 lb., or q. s.; made into an electuary by beating them together in a mortar.—Dose, 1 to 2 table-spoonfuls, night and morning, in gout and chronic rheumatism. The name is said to have been given to it from the circumstance of a Chelsea pensioner having cured Lord Amherst with it.
CHEL′TENHAM SALTS. See Salts.
CHEM′IQUE or CHEM′IC BLUE. See Indigo.
CHEROOT. A species of cigar imported from Manilla, in the Philippine Islands, distinguished by extreme simplicity of construction as well as delicacy of flavour. The cigars now so commonly sold as cheroots in England are, for the most part, made of inferior tobacco, and are often much adulterated articles.
CHER′RIES are the fruit of different species of the genus Cerasus. They are regarded as wholesome, cooling, nutritive, laxative, and antiscorbutic. Brandy flavoured with this fruit or its juice is known as cherry-brandy. Morello cherries preserved in brandy are called brandy cherries. See Brandy, Fruit, &c.
CHER′RY LAUR′EL. Syn. Lau′rel. The Cerasus Lauro-Cerasus, a shrub common in every garden in England, and often confounded with the true laurel or Sweet Bay, which does not possess any of its deleterious properties. Leaves, occasionally used instead of bay leaves in cookery. The distilled oil and distilled water are both poisonous. See Oil, Water.
CHESTNUT. Both the horse-chestnut and the edible variety have been employed for the adulteration not only of coffee, but of chicory.
Microscopic view of the chestnut.