Chlorosis Powder—Female Powders. Steel filings, starch powder, and knot grass, of each 1 part, Florentine orris root, 4 parts.
Chlorosis Powder—Female Powders. A mixture of 1 part steel filings and 2 parts of a vegetable powder composed of gum Arabic, Florentine orris, knot grass, &c. (Egb. Hoyer.)
Chlorosis Water (Dr Ewich) contains in 10,000 parts 11 of sodium carbonate, 9 of sodium chloride, 11⁄2 sodium sulphate, 7 calcium carbonate, and 1·2 iron carbonate with an excess of carbonic acid. (Hager.)
CHLOROUS ACID. HClO2. Syn. Acidum chloro′sum, L. Prep. From chlorate of potassium, 4 parts; arsenious anhydride, 3 parts; nitric acid, 12 parts; (diluted with) water, 4 parts; heated together in a glass flask, furnished with a bent tube, and placed in a water bath. It must be collected in the same way as chlorine, or passed into water, when it forms a solution of chlorous acid.
Prop., &c. Chlorous acid is a greenish-yellow gas, non-condensable by a freezing mixture of salt and ice, but liquefiable by extreme cold. The aqueous solution undergoes gradual decomposition, yielding chloric acid and chlorine. Chlorous acid possesses powerful oxidising and bleaching properties; with the bases it forms salts called CHLORITES. These are all soluble in water, and bleach like the acid. They may be recognised by the evolution of chlorous acid gas when acted on by an acid. The use of the arsenious acid is to deoxidise the nitric acid employed in the process. Tartaric acid, or other deodorising agent, may be substituted for it.
CHOC′OLATE. Syn. Chocola′ta, L.; Chocollati, Mexican; Chocolat, Fr. A beverage or paste made from the roasted seeds of the Theobroma Cacao, or Cocoa. Strictly speaking, the term “chocolate” is applicable to all genuine preparations of cocoa, but it is now generally used to distinguish those which contain sugar, and, commonly, flavouring substances. Of late years great attention has been paid to the manufacture of chocolate in England; our principal makers now import the finest descriptions of cocoa, and produce varieties of the manufactured article which are scarcely inferior to those of their French
rivals. The different kinds of cocoa, and the processes of roasting, sweating, &c., are described under Cocoa, to which article we refer the reader also for particulars respecting the chemistry of chocolate.
Prep. The cocoa nibs[245] are ground in a mill consisting of stone or metal rollers, which are usually heated either by charcoal fires or by steam, so as to soften or melt the natural fat.[246] The warm, smooth paste which passes from the mill is then placed in a mixing mill, and incorporated with refined sugar, and usually vanilla or other flavouring substance. The trituration is continued until the whole paste is converted into an entirely homogeneous mass, which is finally shaped, by means of suitable moulds, into various forms, as blocks, loaves, tablets, lozenges, &c.
[245] The bruised, roasted seeds, freed from husk and membrane.
[246] Cacao- or cocoa-butter.