522 MEALS MEDICINAL. 
or less turbid, and coloured, having to be stored for a time so as 
to deposit its impurities, and become clear. Nowadays most 
of the so-called Olive Oil is really Cotton-seed Oil purified. For 
Olive Oil a proper mild temperature is essential to keep it good. 
If frozen in the flask during winter, it must not on any consider- | 
ation be placed near the fire, or in a heated room, because a forced 
temperature will turn any such oil rank; it should be put for 
thawing into warm, not hot, water, after first drawing the cork. 
In cases of ulcerated stomach, or contraction of its further outlet 
(the pylorus), a wineglassful of Olive Oil taken before meals 
will prevent the severe pain which otherwise follows on eating ; 
and with most patients the accompanying dilatation of the 
stomach disappears completely. From eight to nine ounces 
should be thus taken in all every day. In two instances this 
plan of treatment, when tried as an absolutely last resource 
before operation, yet proved successful; and the patients, 
who had become reduced to a shadow, began forthwith to regain 
flesh, insomuch that within two months they were almost cured. 
Among young men training for athletic contests, rowing, ete., the 
unusual stimulation of the sweat ducts by increased active 
exercise sometimes induces boils, when the best preventive is 
to anoint the skin with a little sweet (Olive) Oil after the morning 
bath. This is, moreover, a capital resolvent. Both Olive Oil, 
and Cocoa butter, are as capable for affording nourishment as 
are the fats of meat, and milk. Cocoa butter ccntains less 
water than true butter, and will keep for fifteen or twenty 
days without showing any acid reaction: therefore it is specially 
useful for making pastry. The same has been found experl- 
mentally an admirable antiseptic against infection by microbes, 
insomuch that the several Boards of Health sanction its use. 
Formerly an old custom obtained to dip cutting surgical instru- 
ments into oil before incising the flesh. 
If occasion arises when a dose of Castor Oil seems to be 
incontestably needed, and more appropriate than aught else 
for the purpose in view, an ancient method of giving this under 
the guise of palatable food is well worth knowing. Mix a slice 
or two of well-browned toast, or pie-crust, with some strong 
meat-extract, or gravy ; add pepper, salt, and herbs, and heat 
the whole so as to produce an aromatic, and flavoursome dish ; 
then mingle your dose of Castor Oil therewith (choosing the 
tasteless sort), and administer the combination at a hungry 
