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taste, and it is said to be expectorant, and also aphrodisiac, but itspowers are evidently overrated, and it is seldom used.

Eryngo Root Candied. Peel and boil the roots till quite soft, coverthem with clarified sugar, and in two days drain, boil the sugar welland pour over them. Repeat this process twice. Put in a drying stovea few hours.

Erythric Acid was procured by Brugnatelli by treating uric acid withnitric acid. Prout thinks it is a compound of the purpuric and nitricacids with ammonia.

Esciiarotics are mild caustics, usually in the form of powder, such asburnt alum, verdigrise, &c.

Escharotic Liniment. Take jiv of honey, 3j eacn °f verdigrise andmuriatic acid, mix over a slow fire, and apply to fungous ulcers, &c.

Escharotic Powder. Take 9ij of burnt alum, §ss of nitric oxide ofmercury. Mix.Or, Take equal parts of sulphate of copper and Armenian bole, and

mix.Or, Take 5J of acetate of copper, Jij of burnt alum, and mix.

Escubac. See Usquebaugh.

Esculin. See jEsculin.

Esprit is French for spirit, or essence. See Essence.

Essence. This term is usually applied to essential oils obtained by dis-tillation. See Oxley, Ward, Whitehead, &c.

Essence of Allspice. Take $j of oil of pimento, gij of strong spiritof wine, mix by degrees. A few drops to be used for soups, gravies,hishop, plum-puddings, &c

Essence of Ambergris. Take 5J of ambergris, gr. viij of musk,digest in Oss of alcohol. Cordial and antispasmodic.Or, Take jiv each of musk and ambergris, triturate with $j of loafsugar, add 10 drops of oil of cloves, 20 drops of balsam of Peru, andOij of rectified spirit of wine.

Essence of Anchovies. Take two dozen anchovies, bone and chopthem with some of their own liquor strained, and 16 large spoonfulsof water, boil gently a few minutes till dissolved, strain when cold,and bottle. Dr. Kitchiner directs cayenne pepper, vinegar, lemon-juice, and citric acid to be added, for those who like the acid flavour.Imitated by using sprats instead of anchovies, with real anchovy liquorput over them, but this may be discovered, if you see the fish, bywashing it and seeing whether it be red, and the bone moist andoily. When the sauce has been made it can only be detected by theflavour.Adulterated with the liquor of sprats and herrings, to which red lead issometimes put, or Armenian bole, Venice red, &c. It must, indeed,