Prep. The oil is saponified by caustic potassa, and the resulting soap is decomposed by tartaric acid; the fatty matter which floats on the surface of the liquid is then skimmed off the aqueous portion, and the latter submitted to distillation; the liquid in the receiver is a solution of jatrophic acid.
Prop., &c. Volatile; very acid; has a nauseous odour; is solid at 23°, and vaporizes at 35° Fahr. It forms salts with the bases, none of which possess any practical importance.
JAU′MANGE. Prep. From isinglass, 1 oz.; boiling water, 12 oz.; dissolve, add of any sweet white wine, 1⁄2 pint; the yolks of 2 eggs beaten to a froth, and the grated yellow peel of two lemons; mix well, and heat the whole over the fire until sufficiently thickened, stirring all the time; lastly, serve it up or pour it into moulds.
JAUN′DICE. Syn. Icterus, Morbus luteolus, L. A disease characterised by a yellow colour of the eyes and skin, deep-coloured urine, and pale alvine evacuations. It appears to arise from a disordered action of the biliary organs. The treatment consists of the administration
of saline aperients, and small doses of blue-pill, followed by tonics and diaphoretics. The action of these remedies should be promoted by the copious use of diluents (particularly saline water), and exertion in the open air, when possible. When there is much pain and vomiting, anodynes (or opium, morphia, &c.) may be administered. Jaundice is not in itself a dangerous disease, but it sometimes lays the patient open to attacks of others which are so.
Animals.—Jaundice affects cattle, giving rise to a tawny hue of the skin and membranes. Pleuro-pneumonia is frequently followed by jaundice. The best remedies are large doses of Epsom salts combined with ginger; and if these fail to remove the costiveness, a drachm of calomel should be added. If necessary, the above purge must be repeated next day, the action being assisted by giving the animal warm fluids.
Tonics and stimulants are also sometimes superadded to the above treatment.
JEL′LY. Syn. Gelatina, L. A term now very loosely applied to various substances which are liquid or semi-liquid whilst warm, and become gelatinous on cooling.
Jellies are coloured by the addition of the usual stains used by confectioners, and are rendered transparent by clarification with white of egg.
Jelly, Almond. Syn. Gelatina amygdalarum, L. Prep. From rich almond milk, 1⁄4 pint; thick hartshorn jelly, 1⁄2 pint; sugar, 2 oz.; with 2 or 3 bitter almonds and a little lemon peel, to flavour, heated together, strained, and moulded.