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HUIL

Imitated by mixing fragrant essences, colouring them with saffron, andthickening them with honey.

Hoof Ointment, in Farriery. Melt together equal parts of tar andtallow, and stir till cold. Or, equal parts of pitch, tar, and hogs'lard. Applied to the heels when dry and cracking.

Hooper's Pills. Take fejss of aloes, gij of myrrh, Ibss each of car-bonate of iron and of sulphate of iron, add also a little canella barkand ivory-black. Make into a mass, and divide into four-grain pills.

Hops. See Humili Strobili. L.

Hordei Semina. L. E. D. P. Barley. Hordeum distichon. H. Vul-gare. P. The common barley is manufactured into Pearl barley byan apparatus that cuts off the ends of the grain, and removes its ex-ternal rind. It is composed chiefly of starch, but contains a littlegluten, sugar, and extractive.Adulterated with wheat prepared in imitation of pearl barley, which

does not contain so much gluten as wheat.Enters into Decoct. Hord. Comp. L. D. Decoct. Hordei. L. E. D.

Hordeine. New. A chemical principle discovered by Proust, and sup-posed to be different from starch ; but the difference, if any, is veryslight. It is found in barley.

Horehound. See Marubium.

Horehound Candied is done the same way as candied lemon-peel.

Horse-Radish. See Armoracl'e Radix.

Horse-Radish Powder. Any time from the beginning of Novembertill Christmas, cut horse-radish root in thinnish slices, dry it verygradually in a Dutch oven, so as not to evaporate the flavour, andwhen dry enough, powder it, and keep closely stopped in abottle.

Horse-Radish Vinegar. Scrape Jiij of the horse-radish root at thesame season as the preceding, mince with it Jj of eshallot, add 5Jof cayenne, pour on it a quart of vinegar, and let it stand for a week.Add spices at pleasure.

Hudson's Preservative for the teeth, consists of equal parts of thetincture of bark, myrrh, and cinnamon, with a little gum arabic andarquebusade.

Huile Acoustique. A nostrum prepared with 513 of olive oil, s,j eachof garlic, ox-gall, and bay-leaves, boiled for a quarter of an hour,and strained.

Huile d'Anis. A liqueur prepared by digesting Jij of anise-seeds, Oivof rectified spirit, ffiiv of simple syrup in a water-bath, and addingperfumed tinctures at pleasure.

Huiles Antiques are chiefly composed of oil of ben, or oil of hazel,which having no smell of its own is ready to imbibe any other odour