Medical zoology and mineralogy. Or, Illustrations and descriptions of the animals and minerals employed in medicine, and of the preparations derived from them; including also an account of animal and mineral poisons, with figures coloured from nature / [John Stephenson].

  • Stephenson, John, 1790-1864
Date:
1832
Catalogue details

Licence: Public Domain Mark

Credit: Medical zoology and mineralogy. Or, Illustrations and descriptions of the animals and minerals employed in medicine, and of the preparations derived from them; including also an account of animal and mineral poisons, with figures coloured from nature / [John Stephenson]. Source: Wellcome Collection.

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    in a concentrated state, but dissolves it again when assisted by a gentle heat, forming a solution of a very fine red colour. The pure alkalies dissolve it, even when coagulated. In its natural or uncoagulated state, the white of egg soon putrifies, unless it be dried, when it assumes the appearance of horn, and may be kept in this state for an indefinite time. It contains small portions of free soda and sulphur, and hence it changes the vegetable blues to a green colour, and blackens metallic silver. According to the experiments of Dr. Bostock, white of egg consists of water 85.0, albumen 1.2, in 100 parts; and besides shews traces of unco- agulable matter 2.7, and salts 0.3, sulphuretted hydrogen gas, and benzoic acid. The yolk, or vitellus, is that well known spherical yellow mass, which occupies the centre of the albumen ; it is included in an extremely delicate membrane, which is apparently without fibres, and is inelastic. In the common domestic fowl it is inodorous, and has a bland sweetish oily taste. It mixes readily with water, and forms a milky emulsion, which in France is termed lait de poule, or hen’s milk. When heated it becomes solid, and yields by expression a yellow insipid fixed oil. Tts principal constituents are water, oil, albumen, and gelatin ; on the presence of the albumen depends the solidity of the boiled yolk, and the oil which it contains forms a saponaceous liquid when mixed with potash. Eggs may be preserved for a considerable length of time, by covering them with grease or immersing them in lime water, which prevents the admission of air through the pores of the shell. A fresh egg is translucent, or semi-transparent, but when it is opaque, or appears cloudy when placed between the eye and the light, it must be rejected. Medical Properties and Uses.—The yolks of raw eggs are said to be greatly laxative, and have been thought serviceable in jaundice and obstructions of the liver. By the late Mr. White, of Manchester, and Professor Hamilton, 'of Edinburgh they have been highly extolled in the icterus of pregnant wo- mne. In the form of emulsion, combined with mucilage and syrup, they are sometimes employed as a demulcent in coughs, hoarseness, and other pulmonary affections. Mixed with Rhenish, or other light wine, and rendered grateful by the addition of lemon juice and sugar, raw eggs are frequently prescribed in conva-