450 MATERIA MEDICA 



CARMINATIVE MIXTURES. 



No. 1. Best Cognac brandy 4 to 6 ozs. 



Hot water 10 or 12 ozs. 



Mix for one dose. 



No. 2. Anodyne carminative tincture 2 to 4 ozs. 



(The receipt for this tincture will be found under the article 



Anodyne.) 



Hot water 8 or 10 ozs. 



Mix. 



No. 3. Tincture of opium 2 to 1 oz. 



Essence of peppermint (see Pepper- 

 mint) 1 dr. 



Water 10 or 12 ozs. 



No. 4. Oil of turpentine 4 ozs. 



Linseed oil 4 ozs. 



Gruel 10 or 12 ozs. 



Mi\ Bracy Clark recommends above all other remedies a 

 tincture of allspice, made by digesting one pound of bruised all- 

 spice in three quarts of proof spirit. Of this he gives four ounces 

 in a little water every hour until the horse is relieved. It may 

 not be superfluous to observe, that the strength of the carmina- 

 tive prescriptions or receipts is according to the number affixed, 

 and that the strength of the remedy should rather be adapted to 

 the hal)its of the horse, than to the violence of the symptoms. A j 

 horse that has had several attacks of the disease, and has taken I 

 the violent doses commonly employed, may require number 4., | 



especially if numbers 2 and 3. have been found ineifectual. It is 

 of great importance, however, to apply clysters effectually, and 

 other subordinate remedies pointed out. Bleeding according to 

 circumstances is likewise a matter of importance. 



CARROTS. — Dauci Radices. Carrots are sometimes used 

 as an article of diet, and may be given, in moderate quantity, 

 with great advantage, to horses that are thick-winded, have 

 coughs, or are disposed to inflammatory complaints, such as 

 grease, inflamed eyes, &c. They appear to be easy of digestion, 

 and very nutritious. They ai'C excellent food for young stock, 

 but will not do for horses that are hard worked. Cai'rots form 

 an excellent diet for sick horses, being cooling and nutritious, 

 and are generally eaten with avidity. 



CASCARILLA BA'KK.— Cascarillce Cortex. This tree is 

 a native of the Bahama Islands, and is likewise found in Jamaica 

 and St. Domingo. The bark has a fragrant spicy odour, and 

 emits when burning a smell like that of musk. It is sometimes 

 joined with cinchona, Colombo, gentian, or other bitters, and 



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