Checkers, Chequers

pl. (Often called DRAUGHTS.) ( Games.) A game played by two persons on a board similar to that used in playing che . Each player has a set of 12 pieces, consisting of small, round, flat discs, made of wood or ivory; one set being black and the other white. The pieces must all be placed on the same color on the board, in alternate fours in the first three rows before each player. The pieces must move only one square at a time, diagonally and forwards. If an opponent's piece stands in the way, there is no retreat, the player must either advance or take his adversary's piece. A piece can only be taken, however, when there is a vacant space directly behind it; the attacking piece is lifted over and placed on this vacant square, while the piece leaped over is removed from the board. The object is either to take all the adversary's pieces, or to hem them in so that he cannot play. The game increases in interest towards the close, as those pieces that reach a vacant square on the adversary's king row become kings (or, as some style them, queens ), that is, their power is doubled, and they can move backward or forward to all parts of the board. The game of C. does not require so much The American Dictionary and Cyclopedia science as che , but it is a favorite recreation with a great number of people. In France, it is called Les Dames , probably on account of its always having been very popular with ladies. Checkle , a. Incapable of being checked or kept back. Check'mate, n. [Ar. shahmat , the Shah is dead: Hind. shuhmat - shah , or shuh , king, and mût , akin to Heb. muth, to die, and so in all the Semitic languages. Hence, in a literal sense, the king is dead or confounded.] A defeat, overthrow, or complete check. Check'-string. n. A string or cord attached to a car- riage by which an occupant can communicate with the driver. Check'y, n. ( Her .) See CHEQUY. Chedabuc'to Bay, in Nova Scotia, on the N.E. coast, at the S. end of the Gut of Canso. Cheek by jowl. Close to each other; in direct contact, or immediate proximity. Cheek-bone, n. The bone of the cheek. Cheek'-tooth, n. The hinder tooth or tusk. "He hath the cheek-teeth of a great lion." - Joel. Cheep, v. i. To chirp, as a small bird. Cheer, n. [Fr. chère , everything which respects meats, their quantity, quality, and mode of preparation; from Gr. chairō , to rejoice, because the sight of good viands makes the countenance glad.] That which gladdens, enlivens, or exhilarates; good fare; entertainment; provisions for a feast. IMG:content-0138.png:[blocks in formation] fort; gloomy; dejected; sad; dreary; as, a cheerle home. "My cheerful day is turned to cheerle night." - Faerie Queene. Cheer'ly, a. Cheerful; gay; not gloomy or dejected. -adv. Heartily; cheerfully; briskly; with a will. Cheer'-up, v. a. To make cheerful; to enliven; to Cheer'y, a. Cheerful; gay; sprightly; blithesome; as, a cheery face. - Having power to make gay or cheerful. Cheese, (chèz,) n. [A. S. cyse, cese; Du. kaas ; Ger. käse ; 0. Ger. kas , kas i ; W. caws ; Gael.caise, probably from Ar. kauzeh , or khees , milk; Lat. case us , probably from coact us - cogo , co - ago , to drive together, to coagu- late.] The curd of milk salted, pre ed, and dried. In the preparation of cheese, the milk is coagulated by means of rennet , which is prepared from the lining men i- brane of a calf's stomach. This is left in contact with the warm milk for some hours, until the coagulation is completed. This action of rennet upon milk has not yet received any satisfactory explanation. The curd is collected and pre ed into cheeses, which are allowed to ripen in a cool place, where they are occasionally sprin- kled with salt. The peculiar flavor which the cheese thus acquires is due to the decomposition of the fatty matter under the influence of the caseine, giving rise to the production of certain volatile acids, such as butyric, valerianic, and caproic, which have very powerful and characteristic odors. If this ripening be allowed to pro- ceed very far, ammonia is developed by the putrefaction of the caseine, and in some cases the ethers of the above- mentioned acids are produced, at the expense probably of a little sugar of milk left in the cheese, conferring the peculiar aroma perceptible in some varieties of it. The different kinds of cheese are dependent upon the kind of milk used in their preparation, the richer cheese being, of course, obtained from milk containing a large proportion of cream; such cheese fuses at a moderate heat, and makes good toasted cheese, whilst that which contains little butter never fuses completely, but dries and shrivels like leather. The principal descriptions of C. made in Great Britain, most of which are succe - fully imitated (and in some cases improved upon) in this country, are the Cheddar, Cheshire, Derby shire , Dunlop , Gloucester (single and double), Lincoln shire , Norfolk , and Wilts hire . The Stilton , the richest and dearest of all gree of succe . It is nearly double the price of all other English C. -The great bulk of American C. is made in Europe. The annual export from this country is over 100,000,000 lbs. Canada exports about an equal amount. New York is the greatest cheese-producing State. For foreign C. see their names, as Parmesan, chiefly made in Parma, Italy, Gruyere, in Switzerland and the French department of Jura; Dutch , in Holland. The Roque fort , Neufchâtel , and Brie are the best known of the French cheeses; all of these have a very large sale in the United States. comparative impunity, is a substance that in no form should be given to, or partaken of, by an invalid, or one with weak digestion. A very erroneous idea is enter- tained by many people, that a certain amount of cheese articles eaten to make up the repast. Cheese in any form is extremely indigestible, and, when toasted, be- comes little better than so much dried leather. Any benefit, therefore, that accrues from eating cheese as a de ert must arise simply from the salt contained in it acting as a stimulant. Cheese'-cake, n. A kind of cake made of soft curds, sugar, and butter. "With soft'ning mead and cheese-cake ends the strife." -King. Cheese'-lep, n. used in the making of cheese. Cheese'-mite, n. (Zool.) The mite in cheese, a species of the genus ACARUS, q. v. Cheese/-monger, n . A dealer in, or vender of, cheese. Cheese'-paring, n. The rind or paring of cheese. "Like a man made after supper of a cheese-paring." -Shaks. Cheese'-pre , n . A pre or engine used for pre ing curds in the making of cheese. Cheese-rennet, n. ( Bot .) See GALIUM. Cheese'-vat, n. The wooden vat or case used for con- fining curds before they are pre ed into cheese. Chees'y, adj . Having the nature, qualities, taste, or form of cheese; as, a cheesy substance. Che'gre, Che'goe, n. (Zool.) See PULEX. Che'halis, in Washington , cap. of Lewis co., about 30 m. S. of Olympia. -A river rising in Lewis co., on the E. side of the Coast Range, and flowing through Chehalis co., N.N.W., falls into Gray's Harbor, after a course of about 125 m. A county bordering on the Pacific. Area , about 1,550 Cheirop'terous, a. Belonging, or relating, to the Cheiros'temon, n. ( Bot .) A genus of trees, ord. Sterculiacea. The species C. plat a no ides is the Hand- plant of Mexico, which derives its common name from the remarkable appearance of its flowers; the anthen and style being so arranged as to resemble a hand fur- nished with long claws. Che-kiang, in China. See TCHE-KIANG. Chekoa, n. The clay used in the manufacture of Chinese porcelain. Che'læ, n . pl . [Gr. chele , a claw.] (Zool.) The first pair of forcipated extremities of the crab, lobster, and other IMG:content-0139.png:[graphic] Chel's ea, a borough and par. of England, forming one of the W. suburbs of London. This is an ancient and picturesque place, famous for its fine Royal Hospital erected as a retreat for invalided veteran soldiers. Pop. of parish, (1881) 88,101. Chelsea, in Illinois , a post-village of Will co., 117 m. N.E. of Springfield. Chel's ea, in Iowa , a post-office of Tama co. Chelsea, in Kausas , a post-village, cap. of Butler co., on Walnut Creek, 48 m. S.W. of Emporia. Chelsea, in Ma achusetts, a city of Suffolk co., which may be considered a suburb of Boston, It is a handsomely built and flourishing place, po e ing eleven churches; banks, and other fine public edifices. It connects with Boston by the Winn is sim mit ferry (the oldest in the U. S., dating from 1631), and by the E. railroad; and with Charleston by a bridge, 3,300 feet in length, over the Mystic River. Manf . Oils, paints, hollow-ware, upholstery, brushes, implements, . Ship-building is a prominent feature. Pop . (1895) 31,264. Chelsea, in Michigan , a prosperous post-village of Washtenaw co, 60 m. W. of Detroit. Chelsea, in Penn sylvan in , a post-office of Delaware co. Che's ea, in New York , a village of Cat tar aug us co., 50 m. E. of Dunkirk. Chelsea, in Vermont, a post-village and capital of Orange co., 20 m. S. by E. of Montpelier. Cheltenham ( cheltnam ), a town, borough, and fashionable watering place of England, co. Gloucester, on the Chelt, at the base of the Cotswood Hills, 9 m. N. E. of Gloucester, and 97 W. N. W. of London. This is one of the handsomest built, and most resorted to of the English spas . The water is a saline, acidulous chalybeate. C. is situate in the centre of a country teeming with exquisite scenery and fine antiquarian remains. Pop . (1891) 44,500. Cheltenham, in Mi ouri a post-village of St. Louis co., 6 m. W. of St. Louis. Cheltenham, in Pennsylvania; a post-township of Montgomery county. Chel'va, a town of Spain, prov. Valencia, on a river of the same name, 39 m. N. W. of Valencia; pop . 4,948. Chemic, Chemical ( kem'ik , kem'ik - al ), a. Pertaining, or relating, to chemistry. -Resulting from the operation of the principles of bodies by decomposition, .; as, chemical analysis. Chemical Analysis. ( Chem .) For theoretical information on this subject, see ANALYSIS. Practically, C. A. is divided into the following principal branches: -Dialysis, which is the separation of constituents of solutions by means of the intervention of an absorbing diaphragm; Inorganic analysis, the detection and separation of the constituents of products which are of mineral nature; Organic analysis, which is the resolution of carbon compounds into their component parts; Spectrum analy sis , which is the recognition of elementary substances by means of certain lines in the prismatic spectrum when their compounds are vaporized, for which purpose a spectroscope is generally used; Qualitative analysis, which is the detection of the components of a substance without reference to their proportions; Quantitative analysis , the exact determination of the constituents of a compound; and Volumetric analysis, the quantitative estimation of the component parts by means of measured test solutions of a uniform strength. See, chiefly, BLOWPIPE, DIALYSIS, ORGANIC and INORGANIC CHEMISTRY, RE-AGENT, SPECTRUM ANALYSIS, . Chemical Attraction. See AFFINITY. Chemical For mule. ( Chem .) The alchemists employed the signs of the planets to represent the metals; thus, silver was the moon, hence the term lunar caustic for silver nitrate. Modern chemists have given to every element one or two letters called symbols, IMG:content-0140.jpg:[ocr errors] that many acids existed that contained hydrogen. The Lavoisierian nomenclature is founded on the fact, that when a compound of two elements is submitted to the action of the voltaic current, these elements separate, one (the electro-positive body) being attracted by the negative pole, and the other (electro-negative body) going to the positive pole. As a rule, it was found that the metalloids were electro-negative, and the metals electro-positive. The simplest combinations of two elements are termed binary compounds, and fall naturally into two divisions-bases and acids. Bases always end in ide , and are compounds of different proportions of a metal with an acid. The proportion of the acid radicle is indicated by the addition of a Greek or Latin numerical particle: thus we have the monoxide, sesquioxide, dioxide , and trioxide of various metals, indicating that these compounds contain one, one and a half, two, and three atoms of oxygen to one of metal. Formerly the prefixes sub and per were used to indicate the exce of base over acid, and vice vers a , but now the termination ous and ic added to the base are preferred, as mercurous oxide and mercuric oxide. The termination ide is used in some cases, such as sulphide, phosphide , . The compounds of the non-metals with each other are named on the same principle. When the amount of oxygen is large, the compound is generally po e ed of acid properties; thus we have Cr2O3, chromium sesquioxide, which is a base; but by increasing the oxygen, we obtain Cro,, which is an acid capable of forming salts with bases. The amount of oxygen contained in acids is also indicated by the termination ic or ous. A few examples of bases and acids will illustrate this: Lead suboxide. Copper monoxide, or cuprio oxide. Iron sesquioxide. Manganese dioxide. Pb20... CuO IMG:content-0141.jpg:[ocr errors] IMG:content-0142.jpg:[ocr errors] Au20 PCI PS....... ....Phosphorus pent a sulphide. Gold trioxide, or auric oxide. Phosphorus pent a chloride. Certain non-metals, as sulphur and hydrogen, combine with other non-metals to form acids; as: HCI HBr. ..... Hydrochloric acid. Hydrobromic acid. H.S Hydrosulphuric acid. The compounds of acids with bases are always indicated by the termination or prefix of the word giving the name of the acid. Acids ending in ous and ic form salts: ending in ite and ate , the prefix being, of course, preserved. A few examples of this will suffice; Iron sulphate-Sulphuric acid+iron-oxide. Sodium sulphite-Sulphurous acid+sodium oxide. Copper nitrate-Nitric acid+copper oxide. Pota ium nitrate=Nitrous acid+pota ium oxide. When the oxide with which the acid is united is a suboxide or peroxide, the prefixes sub and per are added; for instance the per nitrate and sub nitrate are the nitrates of the suboxide and peroxide of the metal. When the proportion of acid is greater or le than the base, the prefixes mon , sesqui, di, are used; as the sodium mono carbonate, dicarbonate, and sesquicarbonate. In double salts, the name of the base only is repeated; as the pota ium sodium tartrate. There are a few instances of acids and salts which have similar composition, but different properties. They are distinguished from the ordinary kind by the prefix ortho , meta and pyro ; thus we have ortho-, pyro-, and meta-phosphoric acids , which differ one from the other simply according to the amount of water with which the oxide is combined; thus, the otho - phosphoric acid contains three molecules of water, the pyro-phos-phoric acid two, and the ortho -phosphoric acid one. Such acids combine with bases and form ortho - phosphates, pyrophosphates and meta-phosphates. Organic chemistry, although originally treating of all compounds other than those of mineral origin, is now defined as the chemistry of carbon compounds, for the reason that that element. enters into the composition of all its compounds. Its nomenclature is complex and depends chiefly upon the presence of certain so-called organic radicals in given compounds. These radicals are hydroxyl, HO; carboxyl, CO,H; carbonyl, CO; cyanogen, CN; nitro, NO.; sulphonyl, SO,OH; amidogen, NH,; methyl, CH C-H. ethyl, C.H.; amyl, C.H11; phenyl, C.H.; tolyl, C.H acetyl, C2H, O, and benzoyl, C,H,O. These radicals in turn, according as they are present in compounds. give origin to the name of the compound and its cla , as is shown in the following divisions into which organic chemistry may be divided: 1. Hydrocarbons , composed of carbon and hydrogen only, in various modes of group-ing, as ethyl hydride C2H..H. 2. Alcohols , composed of carbon, hydrogen, and oxygen and containing one or more hydroxyl radicals; as ethyl alcohol C2H.HO. 3. Aldehyds, or dehydrogenated alcohols; products of the partial oxidation of the alcohols, containing the radical CO.H, as ethyl aldehyd CH, CO.H. 4. Organic acids , the products of the further oxidation of the alcohols and containing one or more carboxyl radicals CO2H; as acetic acid CH.CO2H. 5. Ketones , which are formed from acids by the substitution of a hydrocarbon radical for the hydroxyl (OH) in the carboxyl, as acetic ketone CH..CO.CH, called also acetone. 6. Ethers, which are formed from alcohols by substituting a compound radical for the H. in the hydroxyl, as ethyl ether C,H,O.CH.. 7. Haloid compounds , which are formed from any of the foregoing cla es of compounds by the substitution of a halogen radical for hydrogen or hydroxyl, as chloroform CHCI,. 8. Etheral Salts, which are formed from the acids by the substitution of a compound radical for the hydrogen in the carboxyl radical, as ethyl acetate CH.CO.OC,H. 9. Ammonia- derivatives , which are formed upon the type of ammonia Nia, by the substi Chemical Nomenclature. ( Chem .) The present system of chemical nomenclature is due to Lavoisier, and a monument to his marvellous powers of systematic cla ification. It is based on the principle that the name of a compound should, as far as po ible, expre its composition and properties. The names of many of the elements have been handed down from the alchemists, and were formed on no definite plan. Those elements which have been since discovered have been named either from some characteristic property po e ed by them, or from some word indicating their source. Gallium, Scandium, and Germanium testify to the patriotic spirit of their discoverers. Metals, as a rule, terminate in ium , as pota ium, thallium, .; certain non-metallic elements in on, as boron, silicon, .; certain other closely allied non-metallic elements in ine, or gen, as chlorine and hydrogen. In some instances, theory grounded on insufficient facts has been allowed to influence the name of an element; for example, oxygen was named from oxus , acid, and gennao, to generate; the Lavoisierian theory being that no acid could exist without oxygen. Subsequently, however, it was found that oxygen was present in all bases, and The American Dictionary and Cyclopedia tution of a compound radical for hydrogen, as ethylamine NH, CH. 10. Cyanogen Compounds , containing the group CN, as hydrocyanic acid HCN. 11. Phenols, which are analogous to the alcohols in composition, by containing the hydroxyl radical, but resemble the acids in certain of their properties, and do not yield aldehyds when partially oxidized, as phenol CHOH. 12. Quinones, which are formed from hydrocarbons by the substitution of a group of two oxygen atoms for two hydrogen atoms, as quinone OH (02), from benzine CH.. 13. Organo-mineral Compounds, which are formed on the type of the chlorides of metals or non-metals by the substitution of organic radicals for chlorine, as zinc ethide. Zn(OH) 14. Carbohydrates, or compounds containing six, or some multiple of six, atoms of carbon together with some multiple of the groups H,0; as sugar C12H22O11-1. e., 20.11 H2O. 15. Glucosides , which are compounds that yield glucose as one of their products of decomposition, as salicine C12H1807. 16. Albuminoids and Gelatinoids, which are compounds that contain carbon, hydrogen, nitrogen and oxygen, often with small quantities of sulphur and sometimes of phosphorus and are characterized by a tendency to putrefy when moist, as casein. Chemically, adv. According to the principal or laws of chemistry; by chemical proce or operation.