A short address to the faculty, and others whom it may concern, recommending the use of a new poultice : with the view of saving wholly the consumption of bread and oatmeal, (at this time in common use for poultices) being also a great saving in expence, and attended with many other advantages, not only to public hospitals, and the navy particularly, but to private families / by Thomas Payne.

  • Payne, Thomas
Date:
1796
Catalogue details

Licence: Public Domain Mark

Credit: A short address to the faculty, and others whom it may concern, recommending the use of a new poultice : with the view of saving wholly the consumption of bread and oatmeal, (at this time in common use for poultices) being also a great saving in expence, and attended with many other advantages, not only to public hospitals, and the navy particularly, but to private families / by Thomas Payne. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    ( T3 ) 'MR. Payne’s poultice. Take four parts, by meafure, of the fineft Pollard ; One part, by meafure, of fine genuine Lin • .feed Flour.; Five parts of boiling Water by meafure, Or, for the convenience of the Navy, and Hofpitals, where large quantities are ufed, the following mode may be more eafily executed, viz. Take four meafure^ (of any fize you pleafe, fuppofe pecks) of the fineft Pollard, and one peck of genuine Linfeed Flour, which mix well together, and for diftindtion’s fake, -call Mr. Payne’s Poultice Powder. The molt fimple way of making the Poultice is as follows: Take one exadt meafure of Mr. Payne’s Poultice Powder, and one exa£l meafure of boiling water (the meafure proportioned to the quantity wanted). Mix
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