to cauterize the part, and apply a ligature tightly above the wound. If the poison has been swallowed for some time we should give a purgative clyster, and administer draughts containing sulphuric ether or oil of turpentine, which in most cases produce a salutary effect. Lastly, injections of chlorine and decoction of tannin are of value.”
According to Ch. Gunther the greatest reliance may be placed on full doses of opium, assisted by venesection, in cases of poisoning by strychnia or nux vomica. His plan is to administer this drug in the form of solution or mixture, in combination with a saline aperient.
Another treatment is to give, if obtainable, 1 ounce or more of bone charcoal mixed with water, and follow with an active emetic; then to give chloroform in teaspoonful doses, in flour and water or glycerine, every few minutes while the spasms last, and afterwards brandy and stimulants, and warmth of the extremities if necessary. Recoveries have followed the free and prompt administration of oils or melted butter or lard. In all cases empty the stomach if possible.
Sulphate of Zinc—White Vitriol.—See Zinc.
Tin—chloride Of Tin, Solution Of Tin (Used By Dyers), Oxide Of Tin, Or Putty Powder.
—Symptoms: Vomiting, pains in the stomach, anxiety, restlessness, frequent pulse, delirium, etc. Treatment: Empty the stomach, and give whites of eggs in water, milk in large quantities, or flour beaten up in water, with magnesia or chalk.
Tartar Emetic.—See Antimony.
Tobacco.
—Symptoms: Vertigo, stupor, fainting, nausea, vomiting, sudden nervous debility, cold sweat, tremors, and at times fatal prostration. Treatment: After the stomach is empty apply mustard to the abdomen and to the extremities, and give strong coffee, with brandy and other stimulants, with warmth to the extremities.
Zinc—oxide Of Zinc, Sulphate Of Zinc, White Vitriol, Acetate Of Zinc.
—Symptoms: Violent vomiting, astringent taste, burning pain in the stomach, pale countenance, cold extremities, dull eyes, fluttering pulse. Death seldom ensues, in consequence of the emetic effect. Treatment: The vomiting may be relieved by copious draughts of warm water. Carbonate of soda, administered in solution, will decompose the sulphate of zinc. Milk and albumen will also act as antidotes. General principles to be observed in the subsequent treatment.
Woorara.
—Symptoms: When taken into the stomach it is inert; when absorbed through a wound it causes sudden stupor and insensibility, frothing at the mouth, and speedy death. Treatment: Suck the wound immediately, or cut it out and tie a cord around the limb between the wound and the heart. Apply iodine, or iodide of potassium, and give it internally, and try artificial respiration.
Antiferments.
The following are tried and useful formulas:
I.—Sulphite (not sulphate) of lime, in fine powder, 1 part; marble dust, ground oyster shells, or chalk, 7 parts; mix, and pack tight, so as to exclude the air.
II.—Sulphite (not sulphate) of potassa, 1 part; new black-mustard seed (ground in a pepper mill), 7 parts; mix, and pack so as to exclude air and moisture perfectly. Dose (of either), 1/2 ounce to 1 1/2 ounces per hogshead.
III.—Mustard seed, 14 pounds; cloves and capsicum, of each, 1 1/4 pounds; mix, and grind them to powder in a pepper mill. Dose, 1/4 to 1/2 pound per hogshead.
A portion of any one of these compounds added to cider, or the like, soon allays fermentation, when excessive, or when it has been renewed. The first formula is preferred when there is a tendency to acidity. The second and third may be advantageously used for wine and beer, as {98} well as for cider. The third compound greatly improves the flavor and the apparent strength of the liquor, and also improves its keeping qualities.
ANCHOVY PREPARATIONS
Extemporaneous Anchovy Sauce.—
| Anchovies, chopped small | 3 or 4 |
| Butter | 3 ounces |
| Water | 2 ounces |
| Vinegar | 1 ounce |
| Flour | 1 ounce |
Mix, place over the fire, and stir until the mixture thickens. Then rub through a coarse sieve.
Essence Of Anchovies.
—Remove the bones from 1 pound of anchovies, reduce the remaining portions of the fish to a pulp in a Wedgewood mortar, and pass through a clean hair or brass sieve. Boil the bones and other portions which will not pass through the sieve in 1 pint of water for 15 minutes, and strain. To the strained liquor add 2 1/2 ounces of salt and 2 1/2 ounces of flour, and the pulped anchovies. Let the whole simmer over the fire for three or four minutes; remove from the fire, and when the mixture has cooled a little add 4 ounces of strong vinegar. The product (nearly 3 pounds) may be then bottled, and the corks tied over with bladder, and either waxed or capsuled.
Anchovy Paste.—
| Anchovies | 7 pounds |
| Water | 9 pints |
| Salt | 1 pound |
| Flour | 1 pound |
| Capsicum | 1/4 ounce |
| Grated lemon peel | 1 |
| Mushroom catsup | 4 ounces |
Anchovy Butter.—
| Anchovies, boned and beaten to a paste | 1 part |
| Butter | 2 parts |
| Spice | enough |
ANTIFOULING COMPOSITIONS: See Paints.
ANTIFREEZING SOLUTION: See Freezing Preventives.
ANTIFRICTION METAL: See Alloys, under Phosphor Bronze and Antifriction Metals.
ANTIQUES, TO PRESERVE.
The best process for the preservation of antique metallic articles consists in a retransformation of the metallic oxides into metal by the electrolytic method. For this purpose a zinc strip is wound around the article and the latter is laid in a soda-lye solution of 5 per cent, or suspended as the negative pole of a small battery in a potassium cyanide solution of 2 per cent. Where this method does not seem practicable it is advisable to edulcorate the objects in running water, in which operation fragile or easily destroyed articles may be protected by winding with gauze; next, they should be carefully dried, first in the air, then with moderate heat, and finally protected from further destruction by immersion in melted paraffine. A dry place is required for storing the articles, since paraffine is not perfectly impermeable to water in the shape of steam.
ANTIRUST COMPOSITIONS: See Rust Preventives.
