Medicines : their uses and mode of administration including a complete conspectus of the three British pharmacopoeias, an account of all the new remedies, and appendix of formulae / by J. Moore Neligan ; with notes and additions, conforming it to the Pharmacopoeia of the United States, and including all that is new or important in recent improvements, by David Meredith Reese.

  • Neligan, J. Moore (John Moore), 1815-1863.
Date:
1851
Catalogue details

Licence: Public Domain Mark

Credit: Medicines : their uses and mode of administration including a complete conspectus of the three British pharmacopoeias, an account of all the new remedies, and appendix of formulae / by J. Moore Neligan ; with notes and additions, conforming it to the Pharmacopoeia of the United States, and including all that is new or important in recent improvements, by David Meredith Reese. Source: Wellcome Collection.

    184/466 (page 180)
    Adeps suillus, D. Adeps, L. Axungia, E. Fat of Sus scrofa; Hog^s lard; Axunge.—Sus scrofa, the common hog, belongs to the class Mammalia, order Pachydermata. The fat is usually ta- ken from about the loins, from the omentum and from the mesen- tery, melted and strained, to separate the membranes. Prep.—Lard, as sold for general use, usually contains salt, which has been add- ed to prevent it from becoming rancid; consequently, to prepare it for medical pur- poses, the following formula is given in the Dublin Pharmacopoeia: Adeps suillus prcep. Melt fresh lard, cut into small pieces, with a gentle heat, and strain it by pressure through linen; the lard, prepared by those who sell it, and which is pre- served with salt, is to be melted with twice its weight of water, frequently stirring the mixture, then set aside, and the lard separated when cold. P. P.—Axunge is a white, solid, fatty matter, with a very faint odour, and a mild, sweetish taste. C. P.—It is composed of 38 per cent, of stearin and margarin, and 62 of olein or eldine. It melts at about 85° F. into a clear, transparent liquid, which, if water be present, is whitish or milky; exposed to the air, axunge undergoes a process of decay, becoming rancid, when it acquires a peculiar unpleasant odour and acid prop- erties ; in this state it is unfit for medical purposes. Th. E.—Axunge is not used in medicine internally; its action on the body is nutritive and emollient. As an externa] agent, it is employed as a basis for ointments, cerates, and liniments. Adeps ovillus, D. Sevum, L. E. Fat of Ovis aries; Suet; Mutton suet—Ovis aries, the sheep, belongs to the class Mam- malia, and order Ruminantia. The fat is selected from the neigh- bourhood of the kidneys, melted and strained, to separate the mem- branes. Mutton suet is nearly similar in physical and chemical properties to axunge, and is employed for the same purposes; it is sometimes preferred to axunge, in consequence of its greater con- sistence and higher melting point.—Adeps ovillus prcep., D., is pre- pared in the same way as prepared hog's lard. Alth^a officinalis, folia et radix, D. L. E. The leaves and root of Althasa officinalis; Common Marshmallow.—An indigenous plant, belonging to the natural family Malvacece, and to the^ Lin- nsean class and order Monadelphia Polyandria. B. C.—Stem two to three feet high, downy; leaves heart-shaped, exquisitely soft and pubescent; flowers on axillary stalks, large, pale rose colour. P. P.—The roots are fusiform, from 12 to 18 inches along, about the thickness of the finger, yellowish externally, white and fibrous within; the odour is faintly nauseous, the taste sweet, and very mucilaginous. The leaves have a weaker odour, and a less muci- laginous taste. C. P.—The roots consist of gum, uncrystalllzable sugar, starch, yellow colouring matter, asparigin, albumen, &:c. It yields its mucilaginous properties to water. Th. E.—Marshmallow root is one of the most commonly em- ployed emollients on the Continent, but is not much used in Eng- land. As an internal remedy, it is given in inflammation of the mu-