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CAND

and mix with the former. Next grind tfajss of camphor in an ironmortar, with half a pint of Hungary water, and add gradually gsseach of oil of rosemary, and of lavender. When reduced to powder,add a few pounds of the prepared soap, and after beating it well mixthe whole together, and make it in the same way as ambergris wash-balls. Used as a cosmetic, but not safely.

Camphoric Acid is procured by digesting camphor for a considerabletime in a large excess of nitric acid. Its taste is rather bitter andits odour somewhat like that of saffron. It reddens litmus paper.Soluble sparingly in water.

Camphorosma Monspeliensis. P. Hairy Camphorosma. A slightlyaromatic herb, sudorific, and nervine, given in coryza, leucorrhcea,asthma, and rheumatism.

Camp Vinegar is made by steeping in the best vinegar for a month 3jof cayenne pepper, two table-spoonfuls of soy, and four of walnut-ketchup, six anchovies chopped, and a small clove of garlic, mincedfine. Shake it frequently, strain through a tammis, and keep it wellcorked in small bottles.

Cancri Chel*. D. Lapilli cancrorum. E. Crabs' Claws, Crabs'Eyes, or Crabs' Stones, which contain carbonate and phosphate oflime, are given in doses of sjss to J<j, reduced to an impalpablepowder (Cancrorum Lapilli Pr/Epakata. E.), as an antacid, indyspepsia, &c.Enters into Cancrorum Lapilli Pncp. E.

Candied Ginger is prepared by putting gj of race ginger grated fine,and fcj of loaf sugar in fine powder into a preserving pan, withenough of water to melt the sugar. Set it over a slow fire, and stirtill it begins to boil; then put in another pound of sugar, and stirtill it becomes thick. Take it off the fire, and drop it in cakes uponearthen dishes, and set in a warm place to dry.

Candied Horehound is made by boiling the horehound to make astrong decoction, which is added to a sufficient quantity of sugar,boiled to a great height. Stir it over the fire till it grows thick,pour it into a paper case, dusted with fme sugar, and cut it intosquares.

Candied Lemon Peel is prepared by boiling a quantity of freshlemon peel with sugar, and exposing it to the air till the sugarcrystallizes.

Candied Orange Peel is made by soaking the peels in cold water(frequently changed) till they lose their bitterness, then put theminto a syrup till they become soft and transparent, when they maybe taken out and drained.

Candy for Figures, in pastry work, is made by boiling two quarts of