POULTICING
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POULTICING

POULTICING




      

POULTICING


POULTICING. The cheapest poultice, and perhaps as good a one as any, is made by pouring boiling water on a quarter of a peck of bran, so as to make a very thin mash; some linseed powder is then to be stirred into it, and a little hog's lard. When linseed powder cannot be had, some oatmeal or flour may be substituted for it. Boiled turnips make a good poultice, and may be improved by the addition of a little linseed powder. Poultices are generally too small and confined, and too dry. They should be considered as a means of keeping water, mucilage, and oil constantly in contact with the inflamed part; it will then be evident that if they are not constantly moist in every part they cannot answer this purpose.

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

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