2. In the dry way.—a. (P. Cod.) Carbonate of potassa, 100 parts; tersulphide of antimony, 50 parts; sulphur, 3 parts; mix, fuse in a Hessian crucible, pour the melted mass into an iron mortar, and when cold reduce it to powder; next boil it in water, 1000 parts, contained in an iron vessel, filter the solution, and otherwise proceed as before. Product: large, but of inferior quality.
b. (Fownes.) From tersulphide of antimony, 5 parts; carbonate of soda (dry), 3 parts; water, 80 parts; fuse, &c., as before. Nearly equal to 1, a.
c. (Berzelius.) Carbonate of potassa (pure), 3 parts, tersulphide of antimony, 8 parts; water, q. s. Resembles the last.
Prop., &c. An odourless, tasteless powder, insoluble in both water and alcohol, and, when pure and carefully prepared, entirely soluble in hydrosulphate of ammonia. As prepared by the formulæ 1, a, and 1, c, it is a very dark crimson powder, of a velvety smoothness; but that from the other formulæ has a brownish-red colour, more or less deep. The secret of preparing this compound of a fine and velvety quality, like that imported from the Continent, consists simply in filtering the solution whilst boiling hot, and allowing it to cool very slowly, by placing the vessel in an appropriate situation for that purpose. Another important point, according to Rose, is to employ sufficient alkali to keep the whole of the teroxide of antimony in solution as the liquid cools, instead of allowing a part of it to be deposited with the kermes. This is the reason of the superior quality and mildness of that prepared according to the directions of the French Codex. The liquor decanted from the ‘kermes mineral’ yields the golden sulphide of antimony on the addition of an acid, for which purpose the acetic is generally employed.
Dose, 1⁄2 gr. to 3 or 4 gr., as a diaphoretic, cathartic, or emetic. It occupies in foreign practice the place of our James’s Powder.
KETCH′UP. Syn. Catchup, Catsup, Katchup. The juice of certain vegetables strongly salted and spiced, so as to be used as sauce; or a simple sauce made without the natural juice as a substitute for the true ketchup. The following are the principal varieties:—
Ketchup, Camp. Prep. Take of good old beer, 2 quarts; white wine, 1 quart; anchovies, 4 oz.; mix, heat it to the boiling-point, remove it from the fire, and add of peeled shalots, 3 oz.; mace, nutmegs, ginger, and black pepper, of each, bruised, 1⁄2 oz.; macerate for 14 days, with frequent agitation, then allow it to settle, and decant and bottle the clear portion.
Ketchup, Cu′cumber. Prep. From ripe cucumbers, in the same way as mushroom ketchup. Very luscious. Mixed with cream, or melted butter, it forms an excellent white sauce for fowls, &c.
Ketchup, Marine′. Prep. Take of strong old beer, 1 gall.; anchovies, 11⁄2 lb.; peeled shalots (crushed), 1 lb.; bruised mace, mustard seed, and cloves, of each 1⁄2 oz.; bruised pepper and ginger, of each 1⁄4 oz.; mushroom ketchup and vinegar, of each 1 quart; beat the mixture to the boiling point, put it into a bottle, and macerate for 14 days, frequently shaking; then strain through flannel, and bottle it for use. Excellent with anything; like the last, it makes good white sauce, and keeps well.
Ketchup, Mush′room. Prep. 1. Sprinkle mushroom flaps, gathered in September, with common salt, stir them occasionally for 2 or 3 days, then lightly squeeze out the juice, and add to each gallon cloves and mustard seed,