364 
Notes  on  Bird  Oils. 
(  Am.  Jour.  Pharm. 
I    [Aug.  1, 1871. 
Another  bird  oil  largely  sought  for  in  the  islands  of  Bass's  Straits 
and  New  Zealand,  is  from  what  is  called  locally  the  mutton  bird 
{Pi'ocellaria  ohscura).  Large  quantities  of  oil  are  obtained  from  the 
young  birds.  The  body  is  pressed  and  the  oil  runs  from  the  mouth, 
each  bird  yielding  about  half  a  gill.  The  oil  is  reputed  to  possess 
considerable  virtue  as  a  liniment  in  cases  of  rheumatism.  The  fat, 
when  clean,  is  pure  white  and  looks  like  goose  fat,  but  the  taste  is 
rather  oily  ;  however,  it  may  be  used  for  a  good  many  purposes  other 
than  for  food.  It  burns  very  well  in  small,  shallow  tin  lamps,  which 
get  warmed  by  the  light  and  melt  the  fat. 
Father  Labat  (Nouv.  Voy.  tome  vi.  p.  395)  speaks  of  the  virtues 
of  the  grease  or  fat  of  the  frigate  bird.  It  is  said  to  be  an  admirable 
specific  in  the  sciatica,  and  in  numbness  of  the  limbs  and  other  ail- 
ments arising  from  a  want  of  circulation.  The  grease  is  to  be  heated, 
and  while  it  is  on  the  fire,  the  parts  affected  are  to  be  well  rubbed  and 
chafed  in  order  to  open  the  pores,  and  some  good  brandy  or  spirits 
of  wine  are  to  be  mixed  with  the  fat  immediately  before  it  is  applied. 
A  piece  of  blotting  paper  steeped  in  this  mixture  may  be  laid  on  the 
part,  with  compresses  and  a  bandage  to  keep  it  in  its  place. 
Mother  Carey's  chickens  [Procellaria  pelagica)  are  killed  in  quan- 
tities at  the  Western  Islands  for  their  oil.  They  are  so  plump  that 
the  islanders  merely  draw  a  candle-wick  through  the  body,  and  it 
becomes  so  saturated  with  the  liquid  fat  as  to  form  a  lamp  without 
further  process. 
Ostrich  fat  has  much  local  repute.  The  first  care  of  the  sportsman 
after  securing  his  bird,  is  to  remove  the  skin,  so  as  to  preserve  the 
feathers  uninjured  ;  the  next  is  to  melt  down  the  fat  and  pour  it  into 
bags  formed  out  of  the  skin  of  the  thigh  and  leg,  strongly  tied  at  the 
lower  end.  The  grease  of  an  ostrich  in  good  condition  fills  both  its 
legs,  and  as  it  brings  three  times  the  price  of  common  butter,  it  is 
considered  no  despicable  part  of  the  game.  Ic  is  not  only  eaten  with 
bread  and  used  in  the  preparation  of  kooskoos  and  other  articles  of 
food,  but  the  Arabs  reckon  it  a  valuable  remedy  in  various  maladies. 
In  rheumatic  attacks,  for  instance,  they  rub  it  on  the  part  affected 
till  it  penetrates  thoroughly  ;  then  lay  the  patient  in  the  burning 
sand,  with  his  head  carefully  protected.  A  profuse  perspiration 
comes  on,  and  the  cure  is  complete.  In  bilious  disorders,  the  grease 
is  slightly  warmed,  mixed  with  salt  and  administered  as  a  potion.  It 
acts  thus  as  a  powerful  aperient,  and  causes  great  emaciation  for  the 
