Cooley's Cyclopædia of Practical Receipts and Collateral Information in the Arts, Manufactures, Professions, and Trades..., Sixth Edition, Volume II

by Arnold James Cooley; Richard Vine Tuson

Mucilage, Liquorice. Syn. Mucilago glycyrrhizæ. From liquorice root, as MARSHMALLOW MUCILAGE.

Mucilage, Marshmallow. (P. Cod.) Syn. Mucilago althææ. Marshmallow root, 1 oz.; boiling water, 6 oz.; digest for 6 hours, and strain.

Mucilage, Quicksilver. Syn. Mucilago mercurialis plenkii. Quicksilver, 1 dr.; gum Arabic, 3 dr.; syrup of poppies, 4 oz. Mix.—Dose, ¹⁄₂ dr.

Mucilage, Sassafras. (Ph. U. S.) Syn. Mucilago sassafras. Infuse 2 dr. of pith of sassafras in 16 oz. (old measure) of boiling water for 3 hours, and strain.

Mucilage, Slippery-Elm Bark. (Ph. U. S.) Syn. Mucilago ulmi. Slippery-elm bark, sliced and bruised, 1 oz.; boiling water, 16 oz. Infuse for 2 hours.

Mucilage, Starch. (Ph. B.) Same as Decoction of starch (Ph. L.), which see.

Mucilage, Tra′gacanth. Syn. Mucilago tragacanthæ (B. P., Ph. E., and Ph. D 1826), L. Prep. 1. (Ph. E.) Tragacanth, 2 dr.; boiling water, 9 fl. oz. (8 fl. oz.—Ph. D.); macerate for 24 hours, triturate, and press through linen.

2. (B. P.) Tragacanth, in powder, 60 gr.; distilled water, 10 oz. To the water contained in a pint bottle add the tragacanth, agitate briskly for a few minutes, and again at short intervals, until the tragacanth is perfectly diffused, and has finally formed a mucilage.—Dose, 1 oz. (Should be made as required. One part of tragacanth gives more viscosity to water than twenty-five parts of gum Arabic—Squire.) Used in medicine as a demulcent, and as an application to burns, &c., and in pharmacy in making up pills, and to suspend heavy powders in liquids.

MUDAR′IN. Syn. Madarine. A peculiar substance, possessing powerful emetic properties, extracted from the root bark of Calotropis gigantea, in which it exists to the extent of 11%. (Duncan.) It is soluble in water and in alcohol, and its aqueous solution, unlike that of most other substances, gelatinises by heat, and becomes fluid again on cooling.

MUF′FINS. Prep. Take of fine flour, ¹⁄₄ peck; warm milk-and-water, 1 quart; yeast, a wine-glassful; salt, 2 oz.; mix for 15 minutes, then further add of flour, ¹⁄₄ peck, make a dough, let it rise 1 hour, roll it up, pull it into pieces, make them into balls, put them in a warm place, and when the whole dough is made into balls, shape them into muffins, and bake them on tins; turn them when half done, dip them into warm milk, and bake them to a pale brown.