CAUTERY MEDIATE
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CAUTERY MEDIATE
CAUTERY MEDIATE




      

CAUTERY MEDIATE


CAUTERY MEDIATE. At a meeting of the Veterinary Medical Society, in February, 1829, Mr. Goodwin alluded to the French method of mediate cauterization, so warmly advocated by M. Gell6, assistant professor at the Veterinary School at Alfort, by interposing a piece of bacon rind between the iron and the skin. Mr. Youatt explained the principle of this process. The fat of the bacon rind would boil and evaporate only at a very high temperature, 600 degrees of Fahrenheit, three times nearly the heat of boiling water, but only half that of red hot iron. This precise degree of heat was applied to the part (a case of splint) sufficient to produce intense inflammation, but not to blemish. It may be added, that the traces left by the actual cautery are generally indelible.

Harewood, Harry. A Dictionary of Sports. London: T. Tegg and son, 1835.

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