Assimilative memory, or, How to attend and never forget / by A. Loisette.

  • Loisette, A. (Alphonse)
Date:
1899
Catalogue details

Licence: Public Domain Mark

Credit: Assimilative memory, or, How to attend and never forget / by A. Loisette. Source: Wellcome Collection.

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    Chloride of Lime...bad smell...bad white of egg... fowl...grain.flour and water...milk ^md....milk. Oil, milk (any fatty mucilaginous substance), may protect the coats of the stomach against oil of vitrol and other acrid poisons :—Acrid...curd...curdled milk...butter ...melted butter...^7//. Strong Acids [Sulphuric Acid (oil of vitriol). Nitric Acid, Hydrochloric Acid]...alkali...lemon kali...effervescing draught...citrate of .Magnesia.Bicar- bonate of potash...potash ^02c^...soap emollient ...Emollient Drinks. Carbolic Acid...liquid..oil.oil...castor aperient ...Epsom Salts.white of egg. Prussic acid (Hydrocyanic Acid) is neutralized by alka- lies and freshly precipitated oxide of iron :—Prussic Acid ...tartaric acid...carbonate of soda..lie on the side... oxide of iron...s,t^t\ artificial respiration. [Hy- drocyanic Acid...cyanotic...asphyxiated...no respiration... Artificial respiration...perspiration...hot...cold effusion...^yi- posed to V7tt...ru.st...fresh precipitated oxide of iron.^ Soap and Sulphide of Potassium are antidotes against arsenic and other metallic poisons : Metallic...lick...cat- lick...wash.. .soap...potash soap...potassium...sulphide of potas- sium. Tartrated Antimony...tartar emetic...vomiting...irri- tating...drinks..\ad\os drink...strong tea...hitter infu- sion.. . tannic acid. Nitrate of Silver...silver sand...seashore..water... common salt...^\nte...white of fowls...barley. water...warm water...vomiting...e?netics. Perchloride of Mercury...quicksilver...white...t£//AA of egg...p\eerust...tvheat flour...horners of sulphur...milk of sul- phur...;;////^. Strychnine...nerve stimulant...nerve sedatlnje...Bromide of Potassium aiid Chloral Dy dr ate...organic compound... I. Can you discover more than one relation existing between “ grain ” and “ flour” ? 2. Why could we not use the single word “ white,” to connect “ white of egg ” to “ flour” ? 3. What is the relation between “ liquid ” and “oil”? 4. What two relations exist between “ vomit- ing ” and “ irritating ” ? 5. What one, between “fowls” and “bar- ley”? 6. Why? 7. What is the relation between “ wheat flour” and “ flowers of sulphur ”_?