The Washington times., 1906-04-24

tice is sufficiently thick In some
cases it is better to put the pouitice
upon the skin, when 20 prevent 1t stick
ing IL may be slightly oiled. 4 paper
cut rather larger than the poultice will
then serve for spreading it on.
A Wrapper to Keep it From the Skin.
Where it is preferred that it should
not touch the skin, an old, thin hand
kerchief answers we'll for a wrapper,
the surplus turned over at the back Of
the poultice. In either case II should
be covered with cotton. wool, and oil
silk to retain the heat as long as pos
sible.
An oatmeal poultice must be boiled
Have enough water in a saucepan and
add oatmeal slowly, stirring all tho
time 10 prevent IL becoming lumpy. Let
IL boil for five minutes, then pour il on
a piece of old flannel the size required
and the proper thickness for the part
on which IT is to be used. The oatmeal
is usually Sewed into the flannel as II
II gets near the skin or clothes II is apt
to adhere, and it is difficult to remove.
II must be changed and fixed On by
bandages the same s the linseed poul-
tees
The Simplest of All, a Bread Poultice.
Bread poultice is very mild indeed.
and is applied 10 any part where the
evil is trifiing, and only where a small
poultice can be administered
Into basin put some crumbled pieces
of bread and pour over it boiling water
or milk to saturate it, Beat il to soft
pulp and spread on a piece OF linen.
Apply to the part and fix IT on 50 that
1t may not move.
Another recipe is this: Cut a ice of
bread, the size required. out of a stale
loaf, put it into a warmed basin and
pour upon ii boiling water Leave it
for few minutes with a plate over it 10
soak Then drain off all the water.
spread the pOultice on. piece Of soft
linen rag and apply it as hot as II can
be borne.
efficacious to wrap up the poultice I'm
fine muslin, so that the bread does not
adhere TO the skin. and the whole may
be removed without any mess.
For q bread and water poultice. first
scald out a basin. then having put in
some boiling water. throw in cOarsely
crumbled bread and cover It with a
plate. When the bread has soaked up
off the remaining water and there viii
be left a light pulp.
Spread this third Of an inch thick
on folded linen and apply il when of the
4
serve II moist occasionally drop warm
water on it,
The Mustard Poultice.
A mustard poultice is a most useful
application and can be made in a variety
of ways The simplest and cleanest for
ordinary purposes is The following:
Take a piece of soft flannel, dip Il
in boiling water, wiring il out imme-
diately and sprinkle one side of II with
fresh -four of mustard. The flannel
should. while being sprinkled. be laid
upon hot plate, that no warmth may
be lost.
Another way OF making a mustard
poultice is by spreading a large table,
spoonful OF mustard made in the or
dlnary way. as if for table, on a piece
of soft linen and warming IL before the
FIRE when IL Is to be applied. A third
and better plan, II warmth be needed
is TO make a common bread pouItice
and stir into IL one tablespoonful Of
mustard. either fresh or mixed
IL Is frequently desirable, when poul-
tices are made on either OF the last
two plans. to place a piece of fine mus
lin or gauze between the pOultice and
the skin.
When a mustard poultice is wanted