104 



POULTICES. 



Bread would be too expensive an article to make 

 poultices of in common cases. Bran, therefore, is 

 very commonly used ; and, to give it a proper con- 

 sistence, some linseed meal may be mixed with it ; or, 

 ia default of this, a little of any other meal. A 

 poultice should be made of a sufficient consistence, 

 that it may not run through the cloth it is put in ; 

 and yet it should not be so thick as to dry too quickly, 

 for a poultice acts principally by its moisture; there- 

 fore it should be frequently wetted through the 

 cloth with the predominating fluid, of whatever kind. 

 In applying poultices to the legs, care should be 

 taken not to tie them too tight, as is frequently 

 done, and thereby the mischief aggravated instead 

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

 son, very proper to fasten them on with. They should 

 never be applied too hot ; very little good can be 

 derived from it, and much pain may be occasioned. 

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

 and as, in most cases requiring poultices, the part 

 at the moment of application is in a state 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 pasle ; add linseed meal sufficient to make 

 it adhesive. After this, stir in one or t^vo ounces of 

 sweet oil. 



No. 2. A COOLING POULTICE. 



Instead of common water, form the above with 

 goulard water. 



