Am.  Jour.  Pharm.  ) 
June.  1,1872.  J 
Varieties. 
275 
whatever.  Yice-P resident  Colfax  says  he  always  declines  to  sign  certificates 
of  any  kind,  but  says  that  a  private  letter  of  his  once  gotinto  print  and  was  ex- 
tensively published.  The  remaining  two  from  persons  outside  of  the  profession 
do  not  give  evidence  of  any  remarkable  cures.  In  fact  both  state  that  in  the 
cases  observed  by  them  no  cure  has  been  effected,  but  they  think  some  benefit 
has  been  derived  from  the  use  of  Cundurango.  The  proprietors  of  Cundurango 
seem  to  have  followed  in  the  steps  of  all  quack  medicine  venders,  and  secured 
certificates  no  matter  by  what  means.  One  of  the  physicians  alluded  to,  Dr. 
Fitch,  of  Chicago,  says  :  '*  I  have  never  authorized  the  use  of  my  name  in  the 
connection  you  speak  of  (Cundurango),  and  from  this  fact  alone  I  am  satisfied 
that  the  whole  thing  is  a  money  making  scheme  and  I  may  say  a  humbug." — 
Buffalo  Medical  and  Surgical  Journal,  April,  1872. 
New  Use  for  Paraffin  — Dr.  Vohl  announces  that,  mixed  with  benzole  or 
Canada  balsam,  paraffin  affords  a  much  superior  glazing  for  frescoes  than  solu- 
ble glass.  By  covering  the  interior  of  wine  casks  with  a  film  of  pure  white 
paraffin  poured  in  melted,  he  has  effectually  prevented  the  spoiling  of  wine,  or 
its  evaporation  through  the  wood. — Journal  Franklin  Institute,  Feb.,  1872. 
Value  of  Salt. — This  substance  is  remarkable  as  constituting  the  only  mineral 
eaten  by  man.  Not  only  does  it  afford  an  indispensable  and  wholesome  con- 
diment for  our  tables,  but  it  forms  an  essential  constituent  of  the  blood,  and 
supplies  to  the  human  system  the  loss  sustained  by  saline  secretions.  Its 
antiseptic  properties  are  invaluable  ;  but  although  it  preserves,  it  ultimately 
changes  and  deteriorates  the  quality  of  the  food  to  which  it  is  applied,  render- 
ing the  same  innutritious  and  indigestible  ;  for  salt,  notwithstanding  its  being 
a  strong  stimulant  to  the  animal  fibre,  is  not  convertible  into  nutriment  This 
is  the  cause  why  sailors  who  subsist  long  upon  salted  provisions  are  subject  to 
the  sea-scurvy.  Its  medicinal  qualities  are  also  remarkable.  While  all  other 
saline  preparations  tend  to  cool,  this  but  heats  the  body,  and  engenders  thirst. 
Some  years  ago  a  medical  man  wrote  a  brochure  in  which  he  condemned  the 
use  of  salt,  attributing  to  it  all  the  diseases  to  which  flesh  is  heir.  The  poor 
fellow  eventually  committed  su!cide.  Only  lately  a  book  has  appeared  in  which 
the  writer,  who  is  a  physician,  recommends  salt  as  a  sure  antidote  to  the  con- 
tagion of  small-pox.  Doctors  will  of  course  disagree;  but  as  Variola  is  ac- 
knowledged to  arise  from  a  diseased  or  poisoned  condition  of  the  blood,  the 
due  use  of  salt  may  possibly  form  a  safe  and  effective  specific.  Salt  is  not 
only  an  agreeable  condiment,  but  also  an  indispensable  requisite.  When  mod- 
erately used  it  acts  as  a  gentle  stimulant  to  the  stomach,  and  gives  a  piquancy 
and  relish  to  our  food.  In  Africa  the  high  caste  children  suck  rock-salt  as  if 
it  were  sugar,  although  the  poorer  classes  of  natives  cannot  so  indulge  their 
palates.  Hence  the  expression  in  vogue  among  them,  "  He  eats  salt  with  his 
victuals,"  signifying  that  the  person  alluded  to  is  an  opulent  man.  In  those 
countries  where  mineral  salt  is  not  procurable,  and  where  the  inhabitants  are 
far  removed  from  the  sea,  a  kind  of  saline  powder  is  prepared  from  certain  vege- 
table products  to  serve  in  its  stead.  Indeed,  so  highly  is  salt  valued  in  some 
places — such  as  Prester  John's  country—that  from  its  very  scarcity  it  is  em- 
ployed as  a  substitute  for  money.— Good  Health,  February,  1872,  from  Food 
Journal 
