Читать книгу Henley's Formulas, Recipes and Processes (Applied Chemistry) - Various - Страница 695
Tasteless Castor Oil.—
Оглавление| I.— | Pure castor oil | 1 pint |
|---|---|---|
| Cologne spirit | 3 fluidounces | |
| Oil of wintergreen | 40 minims | |
| Oil of sassafras | 20 minims | |
| Oil of anise | 15 minims | |
| Saccharine | 5 grains | |
| Hot water, a sufficient quantity. |
Place the castor oil in a gallon bottle. Add a pint of hot water and shake vigorously for about 15 minutes. Then pour the mixture into a vessel with a stopcock at its base, and allow the mixture to stand for 12 hours. Draw off the oil, excepting the last portion, which must be rejected. Dissolve the essential oils and saccharine in the cologne spirit and add to the washed castor oil.
II.—First prepare an aromatic solution of saccharine as follows:
| Refined saccharine | 25 parts |
| Vanillin | 5 parts |
| Absolute alcohol | 950 parts |
| Oil of cinnamon | 20 parts |
Dissolve the saccharine and vanillin in the alcohol, then add the cinnamon oil, agitate well and filter. Of this liquid add 20 parts to 980 parts of castor oil and mix by agitation. Castor oil, like cod-liver oil, may be rendered nearly tasteless, it is claimed, by treating it as follows: Into a matrass of suitable size put 50 parts of freshly roasted coffee, ground as fine as possible, and 25 parts of purified and freshly prepared bone or ivory black. Pour over the mass 1,000 parts of the oil to be deodorized and rendered tasteless, and mix. Cork the container tightly, put on a water bath, and raise the temperature to about 140° F. Keep at this heat from 15 to 20 minutes, then let cool down, slowly, to 90°, at which temperature let stand for 3 hours. Finally filter, and put up in small, well-stoppered bottles.
| III.— | Vanillin | 3 grains |
|---|---|---|
| Garantose | 4 grains | |
| Ol. menth. pip. | 8 minims | |
| Alcoholis | 3 drachms | |
| Ol. ricinus | 12 ounces | |
| Ol. olivæ (imported), quantity sufficient | 1 pint |
M. ft. sol.
Mix vanillin, garantose, ol. menth. pip. with alcohol and add castor oil and olive oil.
Dose: One drachm to 2 fluidounces.
IV.—The following keeps well:
| Castor oil | 24 parts |
| Glycerine | 24 parts |
| Tincture of orange peel | 8 parts |
| Tincture of senega | 2 parts |
| Cinnamon water enough to make | 100 parts |
Mix and make an emulsion. Dose is 1 tablespoonful.
V.—One part of common cooking molasses to 2 of castor oil is the best {154} disguise for the taste of the oil that can be used.
| VI.— | Castor oil | 1 1/2 ounces |
|---|---|---|
| Powdered acacia | 2 drachms | |
| Sugar | 2 drachms | |
| Peppermint water | 4 ounces |
Triturate the sugar and acacia, adding the oil gradually; when these have been thoroughly incorporated add the peppermint water in small portions, triturating the mixture until an emulsion is formed.
VII.—This formula for an emulsion is said to yield a fairly satisfactory product:
| Castor oil | 500 c.c. |
| Mucilage of acacia | 125 c.c. |
| Spirit of gaultheria | 10 grams |
| Sugar | 1 gram |
| Sodium bicarbonate | 1 gram |
| VIII.— | Castor oil | 1 ounce |
|---|---|---|
| Compound tincture of cardamom | 4 drachms | |
| Oil of wintergreen | 3 drops | |
| Powdered acacia | 3 drachms | |
| Sugar | 2 drachms | |
| Cinnamon water enough to make | 4 ounces. | |
| IX.— | Castor oil | 12 ounces |
| Vanillin | 3 grains | |
| Saccharine | 4 grains | |
| Oil of peppermint | 8 minims | |
| Alcohol | 3 drachms | |
| Olive oil enough to make | 1 pint. |
In any case, use only a fresh oil.
