MUS′TINESS. See Malt liquors and Wines.
MU′TAGE. The term applied to the ‘matching’ of grape must to arrest the progress of fermentation. See Antiferment, Matches, &c.
MUT′TON. The flesh of sheep. That of the first quality is “between four and five years old; but at present it is rarely got above three, and often under two. The flesh ought to be of a darkish, clear, red colour, the fat firm and white, the meat short and tender when pinched, and it ought not to be too fat.” The flesh of the ‘Southdown wether’ is esteemed the finest flavoured. Mutton is one of the most wholesome of the ‘red meats,’ and in commercial importance is second only to beef. See Meat.
MY′COSE. A peculiar variety of sugar, extracted by alcohol from ergot of rye. It crystallises in colourless prisms, and is distinguished from cane sugar by not reducing the acetate of copper, when boiled with a solution of that salt.
MYLABRIS. Syn. Mylabris cichorii; Chinese blistering fly. An insect found on the flowers of the succory plant in India and China. It is about an inch and a quarter in length; sheath-wings black, each presenting anteriorly two almost quadrate, brownish-yellow spots; behind these two brownish-yellow bands, each of which equals about one sixth of the length of the sheath-wings. Its vesicant properties are due to the presence of cantharidin.
Its physiological actions are the same as those of cantharides, except that it is said not to affect the kidneys when topically applied.
MYRICIN. The portion of beeswax which is least soluble in alcohol, and saponified with difficulty.
MYRISTIC ACID. HC14H27O2. A monobasic fatty acid, obtained by the saponification of myristin. It melts at 120° Fahr.
MYRIS′TIN. C45H86O6. Syn. Sericine. The white, solid portion of the expressed oil of nutmegs, which is insoluble in cold alcohol. See Myristic acid.
MYROLES. In French pharmacy, solutions of oleaginous or resinous substances in the volatile oils.