Steel stomachic bitters. This is more aromatic, but otherwise similar to the steel brandy; 10,000 parts contain 2⁄3 part iron oxide.
Steel liqueur is a clear, agreeably-tasting liqueur, of the colour and containing much of the juice of raspberries. 10,000 parts contain nearly 1,200 of sugar and only 1 of iron oxide.
Steel Syrup—Syrop ferrugineux de Quinquina. A clear slightly violet-coloured, thin, sweet fluid, containing spirit and sugar, of
which cinchona bark may be an ingredient, though it is appreciable by neither taste nor tests. It contains 11⁄4 part iron in 10,000 parts.
Steel bonbons contain a trace of iron oxide.
The iron present in the above preparations is in the form of citrate. (Hager.)
REMIT′TENT. A term applied to fevers, and other diseases, which exhibit a decided remission in violence during the twenty-four hours, but without entirely leaving the patient, in which they differ from intermittents or agues.
REN′NET. Syn. Runnet, Prepared calf’s maw. The fourth or true digesting stomach of the calf, freed from the outer skin, fat, and useless membrane, washed, treated with either brine or dry salt for a few hours, and then hung up to dry. When well prepared, the dried ‘vells’ somewhat resemble parchment in appearance.
Uses, &c. Rennet is employed to curdle milk. A piece of the requisite size is cut off, and soaked for some hours in whey or water, after which the whole is added to the milk for curdling, slightly warmed, and the mixture is slowly heated, if necessary, to about 122° Fahr. In a short time after this temperature has been attained the milk separates into a solid white coagulum (curd), and into a yellowish, translucent liquid (whey). Two square inches from the bottom of a good ‘vell’ are sufficient for a cheese of 60 lbs. It is the gastric juice of the stomach that operates these changes. The stomachs of all sucking quadrupeds possess the same properties. See Cheese.
Rennet, Liquid. Syn. Essence of rennet. Prep. From fresh rennet (cut small), 12 oz.; common salt, 3 oz.; knead them together, and leave the mixture at rest, in a cool place, for 5 or 6 weeks; then add of water 18 oz.; good rum or proof spirit, 2 oz.; lastly, digest for 24 hours, filter, and colour the liquid with a little burnt sugar.