POULTICES

Evening Star, Issue 20996, 9 January 1932, Page 21

POULTICES

Linseed Poultice.—Scald a bowl with boiling water, then pour- in sufficient fresh boiling water to make the poultice. Into this stir in enough linseed to bring the mixture to a thick mass. With a, knife dipped in boiling water spread tho mixture thickly over a piece of linen, cover with two layers of linen which has been warmed at the fire, and apply to the affected part. If the poultice is too hot at first, a piece of warm flannel may bo placed over tho skin until the patient becomes used to the heat. Bread Poultice.—Pour a little boiling water into a bowl that has been scalded with boiling water, then break into it small pieces of white bread. Cover with a cloth and place in a hot oven. Drain off as much of the moisture as possible, spre 1 over a piece of linen, cover with two layers of linen, and apply to the affected part gradually. This poultice is greatl.' improved by making it with milk instead of water. Starch Poultice. —Mix in a small saucepan one tablespoonful each starch and cold water, then stir in sufficient boiling water to bring the mixture to a thin, smooth past". Allow to simmer gently for five minutes, stirring all the time, then spread over a piece of linen and apply to the affected part. Mustard Poultice. —Bring one tablespoonful of mustard to a thin paste with cold water, spread over brown paper or linen, cover with two layers of linen, and apply. When the poultice has been removed, wipe away all traces of the mustard from tho skin, and apply a little vaseline.