This earth is eaten by the Laplanders, who mix it with the flour of which they make their bread.
The Persian edible earth called Gheli Giveh contains:—
| Magnesic carbonate | 66·963 |
| Calcic carbonate | 23·634 |
| Sodium chloride | 3·542 |
| Sodic sulphate | 0·293 |
| Sodic carbonate | 0·598 |
| Magnesic hydrate | 1·311 |
| Ferric oxide | 0·092 |
| Alumina | 0·227 |
| Silicic acid | 0·765 |
| Water combined at 120° | 1·153 |
| Hydroscopic moisture | 1·422 |
The ‘Chemical News’ (xxxvi, 202) contains the analysis by Mr Paterson Muir of a clay from Mackenzie County, South Island, New Zealand, which is largely eaten by sheep. It consists of:—
| Silica | 61·25 |
| Alumina | 17·97 |
| Ferric oxide | 5·72 |
| Lime | 1·91 |
| Magnesia | 0·87 |
| Sodium chloride | 3·69 |
| Potassium chloride | trace |
| Water | 7·31 |
| Organic matter | 1·77 |
| ——— | |
| 100·49 |
See Animalculæ.
EDULCORA′TION. The affusion of water on any substance for the purpose of removing the portion soluble in that fluid. Edulcoration is usually performed by agitating or triturating the article with water, and removing the latter, after subsidence, by decantation or filtration. It is the method commonly adopted to purify precipitates and other powders which are insoluble in water. The washing-bottle is a most useful instrument for the edulcoration of precipitates. In its simplest form, it is a bottle fitted with two bent glass tubes, one drawn to a fine point and reaching to the bottom of the bottle, the other only entering the cork a few inches. By blowing down the latter tube, the water is forced out of the former in a fine stream. See Wash-bottle.
EEL. Syn. Anguilla, L. A family of fishes belonging to the ‘apodal’ section of the malacopterygii. At least three species of eels are found in this country—the ‘sharp-nosed,’ the ‘broad-nosed,’ and the ‘snig.’ The first, which is common in streams and lakes, attains the greatest size—sometimes 25 lbs. or even 30 lbs. The ‘snig’ is considered superior to other kinds for the table. As articles of food, eels are said to be laxative and far from wholesome. The fat (EEL FAT; ADEPS ANGUILLÆ, OLEUM A.) is among the simples of the Ph. L. 1618, and was formerly considered ‘good against stripes,’ and is even now used by the vulgar as a friction for stiff joints. For the table, eels are generally dressed by stewing, frying, baking, or potting, which is done in the usual way, the fish being cut into pieces 2 or 3 inches long, and melted butter, onions, sweet herbs, and anchovy sauce, added at will. The CONGER EEL is a distinct and gigantic species of the same family. Its flesh is coarse and oily, but is much esteemed by the inhabitants of the southern coast of Devon, on which it abounds.
Letheby states the following to be the composition of the Eel:
| Nitrogenous matter | 9·9 |
| Fat | 13·8 |
| Saline matter | 1·3 |
| Water | 75· |
| ——— | |
| 100·0 |