EMO. | 116 
Emollients may also be the preparations in 
which heat and moisture are so combined with 
a watery, or a watery and an oleaginous fluid, as 
to keep up the action each separately evinces when 
applied to the skin, for a considerable time. Such 
preparations are the common poultice of bread and 
milk which contains a portion of olive oil or simi- 
Jar substance—of flaxseed meal, of slippery elm 
~ hark, of chammomile flowers soaked in water, 
and similar preparations. It has been observed, 
that both heat and moisture applied to the skin, 
have an emollient effect of greater or less degree, 
according to the long duration or short continu- 
ance of time they are so applied. It is for this 
reason we observe a peculiar emollient result from 
poultices. In case of applying heat, by means of 
cloths rung out of boiling water, and fomentations 
of watery fluids of a less exalted temperature, but 
little benefit is derived from them, for the same rea- 
son, unless they be perseveringly applied long at one 
time. Cullen remarks, ‘we can hardly ever find the 
continuance of an hour Jess than sufficient.” _Em- 
ollients may also be the application of certain fat 
oils in an unctuous state, as common goose grease, 
hears grease, hogs lard, suet or the fat of sheep 
as prepared for candles. These are ready domes-_ 
tic applications, and are frequently applied by 
frictions, which add, as I have already observed 
in reference to the douche, an additional mechani- 
cal agent. Olive oil is one of the commonest em- 
ollient applications. : 
The operation of some of the preceding sub- 
stances to excoriated surfaces, may be explained 
in the same manner. They also operate by their 
‘bland mucilaginous quality, in allaying the force 
_ofphlegmonous and erysipelatous affections. ‘The 
curative and alleviative power of this class is far 
