STARCH

(Germ, starke.) Starch is one of the commonest proximate principles of vegetables. It is characterized by its insipidity, and by insolubility in cold water, in alcohol, and in ether. It di olves in, or at least forms a gelatinous compound with water, heated to 175°; and this solution, even when much diluted, is rendered blue by iodine. This admirable test of the presence of starch is not effective in hot solutions; and by boiling 1145 STAROST. the blue colour disappears, but returns in strong solutions as they cool. The term starch is commercially applied to that obtained from wheat, which for this manufacture is ground and diffused through vats of water, where it undergoes a slight fermentation, and acquires a peculiar sour smell. A part of the gluten and albumen of the grain is thus separated in the form of a viscid scum; the starch being in the form of a finely divided white powder, is gradually further separated by washing in large quantities of water, from which it is ultimately allowed to settle, and put into boxes lined with linen to drain; it is then cut into squares, which are dried first in airy chambers upon porous bricks, and afterwards rolled up in papers and stove dried; it is in this latter operation that the starch acquires that peculiar columnar texture and fractur^ which is well exhibited on opening a paper parcel as it comes from the stove. A little smalt is generally added to the starch, by which it acquires a very pale blue tint, and is better adapted to conceal or cover the yellow tint acquired by worn linen. Starch may be obtained from many other grains, and from potatoes and several other esculent vegetables. Arrow root is the starch of the Maranta arunditiacen; sago, of the Sagus far in if era, an East Indian palm tree; and tapioca and ca ava of the Jatropha manihot. Viewed under the microscope, the varieties of starch exhibit a more or le distinct globular appearance, and are said to be made up of little spherical particles of soluble starch, enveloped in an insoluble membrane, which protects the interior from the action of cold water, but which is broken or burst by hot water. In the proce of germination, and by various chemical agents, starch may be converted into a species of gum and of sugar. Starch is charged with a duty of 2\d. per lb.; and its manufacture is, consequently, placed under the control of the excise. Every maker of starch for sale must take out an annual licence, which costs U. Notice must be given to the excise of the erection, and of all changes in the construction of workshops, implements, . used in the manufacture of starch, under a penalty of 200/. All starch, before it is put into any stove or place to dry, must be papered and sealed, or stamped by the officer, under a penalty of 100/. Any person forging or counterfeiting such stamp or seal is guilty of felony, but with the benefit of clergy. Any person knowingly selling any starch with a forged or counterfeit stamp, . forfeits 600/. No quantity of starch exceeding 28 lbs. to be removed from one place to another, unle the word starch be marked on the package in legible letters three inches long, under forfeiture of the package, and of the cattle and carts conveying the same. Any dealer in starch receiving any quantity exceeding 28 lbs. not marked as above, shall forfeit 200/. Starch-makers are to make weekly entries of the starch made by them, under a penalty of 50/.; and are to make payment of the duties within a week of such entry. Cockets granted for shipping starch to be carried coastwise are to expre the quality, quantity, weight, the mark of the package, hy whom made and sold, and to whom consigned; and if shipped without such cocket, it may be seized. No starch is to be imported, unle in packages containing at least 224 lbs. stowed openly in the hold, on pain of forfeiture, and of incurring a penalty of -50/. No starch is to be exported, unle the package as originally sealed or stamped by the officer be entire, and unle the officer mark the word exportation upon it. The duties must have been paid on all starch exported; but the exporter is entitled to an excise drawback of Z\d. per lb. {Burri's Justice of the Peace, Marriott's ed., tit. " Starch.") STAR CHAMBER, COURT OF (Curia camera stellatae; from the ornaments of the ceiling of the room in which at one period it sate), was originally the privy council itself, " sitting in the star chamber," and there exercising important criminal jurisdiction, and administering equitable relief. It is mentioned as early as the reign of Edward III. In the third year of Henry VII. an act was pa ed giving determinate criminal powers, extending chiefly to state offences and misdemeanors of a public kind, to the court of star chamber. The judges w^ere four high officers of state, with power to join a bishop and a temporal lord of the council, and two justices of the courts of Westminster, to their number. They proceeded by bill and information without the a istance of a jury. The sittings of the privy council itself, as a criminal court, were after this gradually abandoned, and its powers transferred to the star chamber. This court continued to exercise very extensive jurisdiction, both in political matters and in private concerns, during the reigns of Henry VIII. and his succe ors, until it was finally di olved by 16 Car. 1. c. 10., together with what remained of its cognate jurisdictions. {See Council, Privy.) [s. 1158]