lNImal Oils and Fats. ' ' 215- 



is a mucilage, which is pounded in a mortar into a mass, and 

 well rubbed in the hands in running water, till all the refuse is 

 worked out ; the bird-lime is then put into an earthen vessel, and 

 left for some days to purge itself. It may also be made from 

 the bark of the wayfaring tree, and other vegetables ; discutient 

 externally ; used to rub over twigs for catching birds or small 

 aoimals. 



Sapium accuparium bird-lime; — Hippomane biglandulosa 

 hird'Ume, Both used to catch parrots. — Pittosporum tobira bird- 

 lime. Surrounds the seeds. — Schozolana bird-lime. Covers the 

 fruit. 



Gloten of wheat flour. Mix flour with a little water into 

 a stiff paste as for pastry, kneading this paste in water until the 

 starch and saccharine matter are washed out. Grey, extensible, 

 while fresh and moist, like elastic gum : the superiority of wheat 

 flour depends upon this substance, which turns blue when mixed 

 with guaiacum. 



OF ANIMAL ORIGIN. 



ANIMAL OILS AND FATS. 

 Are more emollient than the vegetable oils. 



Goose grease, ^rfeps anseris. From roasted geese; white, 

 strong scent, taste agreeable, emollient, used in clysters ; also an 

 emetic, of very easy action. 



Eel fat, Adeps unguillcE. Collected from eels while roasting ; 

 lifted to preserve steel from rusting. 



Human fat, Adepxhominii;. Very emollient, yellow, scentless, 

 used in the Russian hospitals. 



Vipers* pat, Pinguedo vipercB, Axungia viperina. Used in 

 eye ointments, and to anoint tne back in consumptions. 



Bears* grease, Pimjurdo ursi. Yellow, strong smelling, 

 nearly liquid, much used to make the hair grow. 



Veal fat, Pinguedo vlfuVma. Now preferred by the perfu- 

 mers, as it will keep a long time without growing rank. 



Hogs* lakd, Barrowi grease^ Sain doux^ Arvina, Axunge^ 

 ' . Adrps suilla prfpparata^ A. prcpparata, A.porcina. From 



t lard, by chopping it fine, or rather rolling it out to break 



the ctflU in which the fat is lodged, then meltin-j; the fat in a water 

 bath, or other gentle heat, and straining it while warm : in blad- 

 ders. — 2. By boiling in water, and skimming it off when cold; 

 fontains water, grows rank much sooner than when melted by 



