Stains, Bookbinder’s. See Leather, Marbling, &c.
Stains, Confectioner’s. These are similar to those noticed under Liqueur. Mineral colours, especially mineral blues, greens, and yellows, must on no account be used, as they are nearly all dangerous poisons; nor is there any inducement to use them, since the vegetable substances referred to afford, by proper management, every shade that can be possibly required. These stains are also used for cakes and pastry.
Stains, Liqueur. See Liqueur.
Stains, Map. See Maps, Velvet colours, &c.
STAM′MERING. Syn. Blæsitas, L. Occasionally this depends on some organic affection, or slight malformation of the parts of the mouth or throat immediately connected with the utterance of vocal sounds; but, much more frequently, it is a habit resulting from carelessness, or acquired from example or imitation. When the latter is the case, it may be generally removed by perseveringly adopting the plan of never speaking without having the chest moderately filled with air, and then only slowly and deliberately. Hasty and rapid
speaking must not be attempted until the habit of stammering is completely subdued. Nervous excitement and confusion must be avoided as much as possible, and the general health attended to, as circumstances may direct. This variety of stammering is commonly distinguished by the person being able to sing without hesitation. Stammering depending on elongation of the uvula, and other like causes, may be generally removed by a simple surgical operation.
STAN′NIC ACID. Peroxide of tin.
STARCH. C6H10O5. Syn. Amylaceous fecula; Amylum, L. One of the most important and widely diffused of the proximate principles of vegetables being found, in greater or less quantity, in every plant. The mealy and farinaceous seeds, fruits, roots, and the stem-pith of certain trees, consist chiefly of starch in a nearly pure state. Wheat contains about 75% and potatoes about 15% of this substance. From these sources the fecula is obtained by rasping or grinding to pulp the vegetable structure, and washing the mass upon a sieve, by which the torn cellular tissue is retained, whilst the starch passes through with the liquid, and eventually settles down from the latter as a soft, white, insoluble powder, which, after being thoroughly washed with cold water, is dried in the air, or with a very gentle heat.
Wheat starch (AMYLUM, B. P., Ph. L., E., & D.) is commonly prepared by steeping the flour in water for a week, or a fortnight, during which time the saccharine portion ferments and the starch granules become freed, for the most part, from the glutinous matter which envelops them, by the disintegrating and solvent action of the lactic acid generated by the fermentation. The sour liquor is then drawn off, and the feculous residue washed on a sieve; what passes through is allowed to settle, when the liquid is again drawn off, and the starch
thoroughly washed from the slimy matter; it is then drained in perforated boxes, cut up into square lumps, placed on porous bricks to absorb the moisture, and, lastly, air- or stove-dried.