105 



yet it fliould not be fo thick as to dry too quickly, 

 for a poultice ads principally by its moifture; 

 therefore it fliould be frequently wetted through the 

 cloth with the predominating fluid, of whatever kind, 

 in applying poultices to the legs, care fliould be 

 taken not to tie them too tight, as is frequently 

 done, and thereby the mifchief aggravated inftead 

 of relieved. A piece of broad lift is, for this rea- 

 fon, very proper to fallen it on with. They fliould 

 never be applied too hot ; very little good can be 

 derived from it, and much pain may be occafioned. 

 A hot poultice foon comes to the heat of the part ; 

 and as, in mofl; cafes requiring poultices, the part 

 at the moment of application is in a Hate of com- 

 parative debility, too great heat only farther weak- 

 ens it. 



No. 1. A COMMON SOFTENING POULTICE. 



Bran, any quantity; pour on it boiling water, to 

 form a thin pafte ; add linfeed meal fufficient to 

 make it adhefive. After this, fl;ir in one or two 

 ounces of fweet oil. 



No. 2. A COOLING POULTICE. 



Inftead of common water, form the above with 

 goulard water. 



No. 3. A POULTICE AGAINST GREASE. [See 



GREASE.] 

 No. 4. A POULTICE AGAINST GANGRENE. 



Linfeed meal, or flour, any quantity ; mix with 

 boiling water, and ferment with a table fpoonful of 



