CORNE

(Fr.), n. Korn. See HORN and CORNU. C. artificielle. See Mastic a la GUTTA-PERCHA. C. d'abondance. 1. The Merulius coronopus. 2. Of Paulet. an agaric. 3. The Cenomyces coccifera, var. cornucopioid.es. [B, 121 (a. 24).] C. d'Ammon. See HIPPOCAMPUS major. C. de Belier. The Aloe arbores cens. [L, 67.] C. de boeuf. See CORNU bovis. C. de cerf. 1. Of the Fr. Cod., see CORNU CERVI. 2. A popular name for the Plantayo coronopus, the Coronopus vulgar is, the Cenomyces cervicornis, and the genera Sisymbrium, Salvia, Hypoxylon. Hydnum, Clavaria, and Sphceria. [B, 121 (a, 24).] C. de cerf calciiiee. See CORNU CERVI ustum. C. de cerf d'eau. The Senebiera coronopus and the Coronopus depre us. [B, 121, 123 (a, 24).] C. de cerf pr^paree par le feu. See CORNU CERVI ustum. C. de cerf rapee. See CORNU CERVI raspatum. C. de chamois. See CORNU CERVI.. C. l ('l:in. See CORNU aids. C. de la peau. See CORNU cutaneum. C's de 1'hyo'ide. See Great CORNUA of the hyoid bone. C's de narval. Conical teeth in the upper jaw of a cetacean. [L, 109.] C. de rhinoceros. See CORNU rhinocerot is.C. frontale. Syn.: cavite ancyroide. The anterior cornu of the lateral ventricle of the brain. [I, 36.] C. grise anterieure. See Anterior gray CORNU. C's mineures de 1'hyoi'de. See Le er CORNUA of the hyoid bone.C. occipitale. The posterior cornu of the lateral ventricle of the brain. [I, 64.]--C. tergale. The posterior cornu of the spinal cord, [a, 18.] C. ventrale. The anterior cornu of the spinal cord, [a, 18.] Cortex c. Of Goebel, the bark of a bush growing in the provinces of Para. Bahia, Porto Seguro, etc., very similar to china alba; used as a stomachic and in fevers. [B, 180 (a, 24).] Esprit de c. de cerf. See Spirit tis CORNU CERVI. Esprit de c. de cerf purifie. See Spiritus CORNU CERVI depusatus. Esprit de c. de cerf succitie. See Liquor AMMONII succinic i. Gelee de c. de cerf [Fr. Cod.]. Lat., gelatin a de cornu cervi. Hartshorn jelly; made by washing 250 grammes of grated hartshorn with tepid water, boiling it down to 1,000 grammes with 2,000 grammes of distilled water, straining with expre ion, adding 125 grammes of white sugar and the juice of 1 lemon, clarifying with the white of an eeg beaten up with a little water, and concentrating until the liquor has acquired a consistence such as to enable it to gelatinize when cold; then adding the rind of a lemon and pa ing through a sieve. It should be kept in a cool place. [B, 113 (a, 21).] liqueur de c. de cerf. See Spiritus CORNU CERVI and Liquor AMMONII a cet at is. Liqueur de c. de cerf succine blanche. See Liquor CORNU CERVI succi nat us alb us.Sel de c. de cerf. See AMMONIUM carbon i cum pyrooleosum.Sel de c. de cerf purified See Sal CORNU CERVI depuratum. [s. 407]