Part 91

II.—Paraffine wax, 90; stearine, 5; petroleum, 5. Recipe I of course gives candles more transparent than does recipe II. The 15 per cent may be regarded as the extreme limit consistent with proper solidity of the candles.

«To Prevent the Trickling of Burning Candles.»—Dip the candles in the following mixture:

Magnesium sulphate 15 parts Dextrin 15 parts Water 100 parts

The solution dries quickly and does not affect the burning of the candle. {146}

«Candle Coloring.»—Candles are colored either throughout or they sometimes consist of a white body that is covered with a colored layer of paraffine wax. According to the material from which candles are made (stearine, paraffine, or ozokerite), the process of coloring varies.

Stearine, owing to its acid character, dissolves the coal-tar colors much more readily than do the perfectly neutral paraffine and ozokerite waxes. For coloring stearine the necessary quantity of the color is added to the melted mass and well stirred in; if the solution effected happens to be incomplete, a small addition of alcohol will prove an effective remedy. It is also an advantage to dissolve the colors previously in alcohol and add the concentrated solution to the melted stearine. The alcohol soon evaporates, and has no injurious effect on the quality of the stearine.

For a number of years there have been on the market so-called “fat colors,” formed by making concentrated solutions of the color, and also special preparations of the colors in stearine. They are more easily applied, and are, therefore, preferred to the powdered aniline colors, which are apt to cause trouble by being accidentally distributed in soluble particles, where they are not wanted. Since paraffine and ozokerite dissolve comparatively little, they will not become colored, and so must be colored indirectly. One way is to dissolve the color in oleic acid or in stearine acid and add the solution to the wax to be colored. Turpentine may be employed for the same purpose. Concerning the colors suitable for candles, there are the eosine colors previously mentioned, and also chroline yellow, auramine, taniline blue, tartrazine, brilliant green, etc. The latter, however, bleaches so rapidly that it can hardly be recommended. An interesting phenomenon is the change some colors undergo in a warm temperature; for instance, some blues turn red at a moderate degree of heat (120° F.) and return to blue only when completely cooled off; this will be noticed while the candle mixture is being melted previous to molding into candles.

CANDLES (FUMIGATING): See Fumigants.

CANDY COLORS AND FLAVORS: See Confectionery.

CANDY: See Confectionery.

CANVAS WATERPROOFING: See Waterproofing.

CAOUTCHOUC: See Rubber.

CAOUTCHOUC SOLUTION FOR PAINTS: See Paint.

CAPPING MIXTURES FOR BOTTLES: See Bottle-Capping Mixtures.

CAPSULE VARNISH: See Varnishes.

«CARAMEL:»

«Cloudless Caramel Coloring.»—I.—When it is perfectly understood that in the manufacture of caramel, sugar is to be deprived of the one molecule of its water of constitution, it will be apparent that heat must not be carried on to the point of carbonization. Cloudy caramel is due to the fact that part of the sugar has been dissociated and reduced to carbon, which is insoluble in water. Hence the cloudiness. Caramel may be made on a small scale in the following manner: Place 4 or 5 ounces of granulated sugar in a shallow porcelain-lined evaporating dish and apply either a direct heat or that of an oil bath, continuing the heat until caramelization takes place or until tumescence ceases and the mass has assumed a dark-brown color. Then carefully add sufficient water to bring the viscid mass to the consistence of a heavy syrup. Extreme care must be taken and the face and hands protected during the addition of the water, owing to the intensity of the heat of the mass, and consequent sputtering.

II.—The ordinary sugar coloring material is made from sugar or glucose by heating it, while being constantly stirred, up to a temperature of about 405° F. A metal pan capable of holding nearly ten times as much as the sugar used, is necessary so as to retain the mass in its swollen condition. As soon as it froths up so as nearly to fill the pan, an action which occurs suddenly, the fire must instantly be extinguished or removed. The finished product will be insoluble if more than about 15 per cent of its weight is driven off by the heat.

CARAMEL IN FOOD: See Food.

CARAMELS: See Confectionery. {147}

«CARBOLIC ACID.»

«Perfumed Carbolic Acid.»—

I.—Carbolic acid (cryst.) 1 ounce Alcohol 1 ounce Oil bergamot 10 minims Oil eucalyptus 10 minims Oil citronella 3 minims Tincture cudbear 10 minims Water, to make 10 ounces

Set aside for several days, and then filter through fuller’s earth.

II.—Carbolic acid (cryst.) 4 drachms Cologne water 4 drachms Dilute acetic acid 9 ounces

Keep in a cool place for a few days, and filter.

«Treatment of Carbolic-Acid Burns.»—Thoroughly wash the hands with alcohol, and the burning and tingling will almost immediately cease. Unless employed immediately, however, the alcohol has no effect. When the time elapsed since the burning is too great for alcohol to be of value, brush the burns with a saturated solution of picric acid in water.

«Decolorization of Carbolic Acid.»—To decolorize the acid the following simple method is recommended. For purifying carbolic acid which has already become quite brown-red on account of having been kept in a tin vessel, the receptacle is exposed for a short time to a temperature of 25° C. (77° F.), thus causing only a part of the contents to melt. In this state the acid is put into glass funnels and left to stand for 10 to 12 days in a room which is likewise kept at the above temperature. Clear white crystals form from the drippings, which remained unchanged, protected from air and light, while by repeating the same process more clear crystals are obtained from the solidified dark colored mother lye. In this manner 75 to 80 per cent of clear product is obtained altogether.