OATMEAL. 507 
belly, break the wind, and stay the laske (looseness).” A drink 
which was concocted by our grandmothers for domestic require- 
ments was Nutmeg tea; one Nutmeg (crushed) would make a 
pint of this tea, a small cupful of which would produce a sleep 
of several hours’ duration, repeating the dose if needful. The 
sagacious dames used to carry a silver grater, and Nutmeg box, 
suspended from the waist, on their chatelaines. The nut contains 
starch, protein, and woody fibre, in addition to its stimulating 
soporific oil. Among Rare Secrets in Physick and Chirurgerie, 
(1653), it is advised as “another cordial, to take a preserved 
Nutmeg cut into four quarters; eat a quarter at a breakfast, 
and another in the afternoon; this is good for the head, and 
stomack.” Perhaps of all aromatic conserves, preserved Nut- 
megs are the most delicious, and the best carminative for the 
intestines; but towards this purpose they must be prepared 
young, before the nut has begun to harden. 
Mace oil is chemically identical with Nutmeg butter, or oil of 
Nutmegs. An infusion of Mace made with boiling water is a 
good warming drink against chronic bronchial cough, and moist 
bronchial asthma in an old person. Powdered Mace, in doses of 
from eight to ten grains, taken two or three times a day, proves 
beneficial against long-continued looseness of the bowels. Lately, 
after an Episcopal function in Chester Cathedral, the Bishop, on 
being asked by the Beadle if his Lordship required the Mace any 
longer, replied, much to that functionary’s astonishment, “ No ; 
take it away, and put it in the rice pudding.” The concrete oil, 
or “ butter ” of Nutmegs, is used in making plasters of a comfort- 
able, stimulating sort, for the relief of rheumatic pains, or old 
sprains ; likewise the spirit of Nutmeg is to be commended for 
rubbing in to recover paralysed limbs, as well as for chronic 
rheumatism. 
OATMEAL. 
For culinary medicine the Oat furnishes porridge, and gruel, 
as its most useful products. In its cultivated state this Avena 
sativa forms the principal grain food of Northern Europe. It 
needs less sunshine, and solar warmth to ripen its grain, than 
wheat does. But among the Romans of old it did not enjoy 
a good reputation. Pliny averred, “ Primum omnis frumenti 
vitium avena est. Nevertheless, Oats are the most nutritious 
