sence of the violet or red color reaction with sulphuric acid characteristic of the biliary acids, and by the specific gravity, that of shark liver oil, which also gives the violet reaction with sulphuric acid, being 0-866, which is less than that of cod liver oil. The latter varies in color from a light yellow fro a dark brown, and in taste and smell from a slight and hardly disagreeable, though characteristic flavor an<J odor, to a nauseous taste and a repulsive odor. These varieties depend upon the condition of the livers at the time of the extraction of the oil, and upon its subsequent treatment. That which is derived from fresh livers is the lightest in color and has the least smell. The darker and more disagreeable varieties are procured from livers which have undergone more or less putrefaction. The chemical composition of cod liver oil is not yet satisfactorily made out. It contains a dark brown, odorless and tasteless substance called gaduine; oleine and margarine; butyric and acetic acids; biliary principles; iodine, chlorine, and bromine in exceedingly small quantities; phosphoric and sulphuric acids; phosphorus, lime, magnesia, soda, and iron. The volatile alkaloid propylamine, which imparts a peculiar odor to herring pickle, and which is probable identical with secalia obtained from ergot, may be derived from cod-liver oil by distillation with ammonia. Cod-liver oil is employed with advantage in diseases which are characterized by impaired nutrition. It is regarded as one of the most useful remedies known in medicine. In pulmonary consumption, although not a specific, it contributes, when well borne, to the nourishment of the patient, relieves many unpleasant symptoms, and often prolongs life. Its action is probably that of an* easily assimilated fat, furnishing in itself an important element of food, and assisting in the assimilation of other nutritive principles. Considerable importance has been attributed to the therapeutic action of the minute quantity of iodine and other inorganic constituents which cod-liver oil contains, and with better reason to the biliary acids and other peculiar substances that enter into its composition. The biliary principles may probably be found in larger proportion in the "extract of cod liver," prepared by evaporating the watery liquid which escapes from the liver when the oil is extracted, than in other preparations of oil. This preparation has been declared, chiefly however by those interested in its sale, to possess a degree of remedial efficacy that has not yet been proved. The chief objection to the administration of cod-liver oil, and one that is sometimes insuperable, is its taste. This may be more or less completely disguised by aromatics, bitters, oil of bitter almonds, or the froth of porter. It may be partially saponified by an alkali, or made into an emulsion. One of the simplest and easiest methods of avoiding its disagreeable taste is to masticate a few cloves and swallow the oil before their pungent impression upon the mouth has departed, when the taste of the oil will not be perceived. Codliver oil is chiefly used as a remedy in pulmonary consumption, but its efficacy is not confined to this affection. It may be advantageously prescribed in many forms of impaired nutrition, and especially in the protean derangements resulting from impaired nervous power. It should not be administered when it reduces the appetite or disturbs digestion. It is usually borne best if it is taken about an hour after a meal. Its good effects are most evident when it has been taken for several months consecutively. The dose is from a teaspoonful to a tablespoonful three times a day. Four or five grains of pancreatine added to each tablespoonful will make the oil set better.
CODOGNO, a town of Lombardy, Italy, in the province and 32 m. S. E. of Milan, between the Po and the Adda; pop. about 9,000. It has broad streets, several colleges and schools, good private buildings, some handsome churches, a hospital, and a theatre. It is noted for its silk manufactures, and for being the principal mart in Italy for Parmesan cheese. The Austrians were defeated here in 1746 by the Spaniards, and in 1796 by the French.
CODRINGTON. I. Sir Edward, an English admiral, born in 1770, died in London, April 28, 1851. He became a lieutenant in the navy in 1793, and served on board Lord Howe's flag ship at the victory over the French, June 1, 1794. He was soon after made a post captain, and at the battle of Trafalgar commanded the Orion, 74. Subsequently he took part in the bombardment of Flushing, in Strachan's expedition to the Scheldt, and in the defence of Cadiz; and commanded a squadron against the French on the coast of Catalonia. In 1814 he was promoted to the rank of rear admiral, and employed on the American station. On July 10, 1821, he became vice admiral, and in 1826 was placed in command of the fleet in the Mediterranean. In this capacity he had the chief command of the combined British, Russian, and French fleets at the battle of Navarino, Oct. 20, 1827, and, although that action was spoken of by the British government as an "untoward event," he was rewarded both by England and Russia. He represented the borough of Devonport in parliament from 1832 to 1839. A memoir of his life has been edited by his daughter, Lady Bourchier(2 vols., London, 1873).
II. Sir William John, an English general, son of the preceding, born in 1800. He entered the Coldstream guards in 1821, and rose through the successive grades to the rank of major general, which he attained in 1854. His promotion having left him unattached, he joined the army in the East as an amateur, but the commander-in-chief, Lord Raglan, soon gave him the first brigade of the light division, with which he played a distinguished part at the battles of the Alma and Inkerman; and when Gen. Sir George
