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Astringents

THE Crab-apple has already been referred to as furnishing verjuice-a powerful astringent of particular use when applied externally for old sprains.

Tannin in another form, or gallo-tannic acid, which is contained plentifully in what are known as Oak-apples (or galls), as well as in oak-tree bark, will serve to restrain bleedings if taken internally; and the bark when finely powdered, and inhaled pretty often, has proved very beneficial against consumption of the lungs in its early stages. Working tanners are well known to be particularly exempt from this disease, in all probability through their constantly inhaling the peculiar aroma given off from the tanpits; and a similar remedial effect may be produced by using constantly as a snuff some fresh oak bark, dried, and reduced to a sufficiently fine powder, whilst also inhaling day after day the steam given off from recent oak bark infused in boiling water. A strong decoction of oak bark is most useful for applying to reduce prolapse of the lower bowel, through a fundament. relaxed Gospel Oaks were formerly resting stations for short religious services when beating the parish bounds. "Dearest, bury me Under that holy Oke, or Gospel tree, Where, though thou see'st not, thou may'st think upon Me, when thou yearly goest procession." Herrick.

For a useful astringent drink, as advised by Dr. Yeo, add to a pint of boiling milk a quarter of an ounce of powdered alum, previously mixed with three or four tablespoonfuls of hot water; then strain. Again, for croup, combine a teaspoonful of powdered alum (sulphate of alumina and potash) with two teaspoonfuls of sugar, and give this promptly; when almost immediate relief will follow.

BACON (See also PORK).

THE side, and belly of a pig are called Bacon, when salted and cured in a way similar to that which converts the leg of pork into ham. If the whole side of a pig has been salted, and smokedried, it is known as a flitch of bacon. In many districts saltpetre and sugar are used, in addition to salt, for curing the meat to be smoke-dried.

About Germany the bacon is so splendidly cured that it may be eaten without any further cooking. But the pig is more liable to diseased flesh than the ox, or sheep, because of its greediness for unwholesome food, though this risk may be guarded against by care in feeding the animal. A harmful parasite, the Trichina spiralis, is frequently noticed in Germany as infesting the human body, through eating smoked ham, and