The foregoing plate represents the microscopic appearance of rye.
Sommer recommends the microscopic examination of rye flour to be conducted as follows:—The flour is placed on a glass slide, and moistened with water; a single drop of oil of vitriol is added, and a small disc is laid upon it. If, now, it be viewed with a magnifying power of 200, the starch grains of wheat and rye are seen to dissolve in a uniform manner, but the grains of barley starch, after losing their external coat, break up into a number of polyhedrons before their solution is completed.
Rye, Spurred. See Ergot.
SABADIL′LA. Syn. Cebadilla, Cevadilla, Sabadilla (B. P., Ph. E.), L. The dried fruit (Asagræa officinalis). A drastic and dangerous cathartic, occasionally used in tapeworm; and, externally, to destroy pediculi, but, even for this purpose, when the scalp has been denuded or ulcerated, it has sometimes caused death. It is now used chiefly as a source of VERATRINE.
SA′BLE. The Mustella Zibellina (Linn.), a small quadruped of the martin-cat family, found in Northern Asia. Its fur is remarkable for its fine quality and rich colour, and for the hairs turning with equal ease in every direction. The skins of the rabbit, cat, &c., dressed, painted, and lustred, are sold under the name of COMMON or MOCK SABLE.
SABOTIÈRE. [Fr.] An apparatus of peculiar construction, employed by the French confectioners for making ices. It consists of a pail to contain a freezing mixture, and an inner vessel for the creams to be iced. It may be used with a mixture of pounded ice and salt, or any other freezing mixture. The pail and cream vessels being loaded, and closely covered, an alternate rotatory motion is given to the apparatus by means of the handle, for 10 or 15 minutes, care being taken to occasionally scrape down the frozen portion of the cream from the sides, by means of a wooden spoon. See Ices and Refrigeration.
SACCHAR′IC ACID. Syn. Oxalhydric
ACID†. A compound, resulting from the action of dilate nitric acid on sugar.
SAC′CHARINE. The technical name of the uncrystallisable sugar found in malt-wort.
SACCHARINE FERMENTATION. This occurs during the germination and kiln-drying of grain in the operation of malting, and in the mashing of malt in brewing. The sweetening of bread during its exposure to heat in the oven is also included under this head by many writers.