ATTENUANTS — BALLS. 205 



it is advisable to divide it, as much injury 

 has been done by those large balls, which 

 are made by farriers, particularly when they 

 have been kept so long as to beconae dry. 

 In making balls, the dry ingredients should 

 be finely powdered, and well mixed ; the 

 liquid for forming them into balls, must be 

 adapted to the nature of the other ingre- 

 dients. If they are of a resinous kind, such 

 as gum guaiacum, &c. balsam of peru, bal- 

 sam of capivy, or Venice turpentine, are 

 the proper substances to form the ball; but 

 if they consist of roots, bark, or wood. &c. 

 syrup, treacle, or honey, may be used for 

 the purpose. When the ingredients are dif- 

 ficult of cohesion, which is the case with 

 nitre, golden sulphur of antimony, and 

 many others : the best thing for uniting 

 them into a ball is mucilage of gum arable. 

 This will answer the purpose more effectual- 

 ly, if a little starch or flour be first mixed 

 with the powders. When a ball contains 

 any very stimulating, or acrid ingredient, 

 such as essential oil, Cayenne pepper, &c% 

 and particularly if there be arsenic, or subli- 

 mate in it, the stomach should not be empty 



