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THE CUMULATION AND TOLERATION OF MEDICINES. 
Dr. Headland, writing on * Neurotics/ says that in the 
action of “ colchicum, aconite, digitalis, and other nerve- 
medicines, there are two peculiarities which are worthy of 
remark. They are called cumulation and toleration . 
Ci Some quantity of the medicine may often be given, in 
repeated doses for some time together, without any apparent 
result. It seems to remain in the blood, and to become 
accumulated or stored up there. But all on a sudden it 
breaks out, appearing to be discharged on the nerves, and 
may produce very dangerous symptoms. This cumulative 
action is especially observed of digitalis, and therefore con¬ 
siderable care is required in the exhibition of that medicine. 
This medicine is a special sedative. In other cases we find 
that the nervous system becomes by degrees inured to the 
effect of a particular medicine, and suffers less by its presence 
than it did at first. This is called toleration. It is particularly 
observed of colchicum and of antimony, and of all medicines 
which act on the vagus nerve so as to cause vomiting.” 
ELAND MEAT.—A NEW ARTICLE OF FOOD. 
The attention of the public has just been called bv Pro¬ 
fessor Owen to the circumstance that the flesh of the eland 
{Antilope Oreas of Pallas), constitutes a new and excellent 
article of food. The late Earl of Derby first imported the 
eland into England, and at his death a small herd, which he 
had formed, were bequeathed to the Zoological Society of 
London. Since then, in consequence of an increase of their 
number, attempts have been made to acclimatize and diffuse 
these beautiful animals, and Professor Owen says in his letter 
to the Times , that “Viscount Ilill has had such success 
with the pair which was introduced into his park at Hawk- 
stone, near Shrewsbury, that his lordship determined to make 
the experiment, and fatten a young male for the table. The 
result now communicated was obtained from a joint answer¬ 
ing to the f short ribs’ of beef, with which the writer was 
liberally favoured by Lord Hill. The meat was of a bright 
colour and of a close, fine texture, but without any fat mixed 
with the lean. A good quantity of fat was accumulated 
round the kidneys and upon the inside of the ribs. After 
