Arsenic.—Arsenic is used internally as a tonic in anemia, an alterative in chronic constitutional diseases, as a special remedy in chorea, and as an anti-malarial. Externally, it is occasionally used as a caustic.
The indications of its too free use are puffiness under the eyes, or griping pains in the abdomen, with diarrhea.
Toxic doses cause abdominal pain, vomiting, purging, swelling of the face, and collapse.
Preparations of arsenic should be given after meals. The dose of arsenous acid is from ¹/₄₀ to ¹/₂₀ grain (0.0016-0.0032 gm.); of Fowler’s Solution (Liquor Potassii Arsenitis), 1 minim (0.06 c.c.), very gradually increased to 10 minims (0.6 c.c.).
Aconite.—This drug depresses the heart, slows the pulse, and lowers temperature. Externally, it causes numbness and anesthesia. Internally, it is employed chiefly as a heart sedative in hypertrophy of the heart, and as a febrifuge in acute febrile disease when the pulse is strong and rapid. Locally, it is sometimes employed in liniments in neuralgia and muscular rheumatism.
Aconite is a powerful poison, causing in overdoses tingling of the lips, tongue, and extremities, cold sweat, pallor, a feeble pulse, and collapse.
The dose of the tincture (Tinctura Aconiti) is from 1 to 5 minims (0.06-0.3 c.c.).
Alcohol.—In moderate cases alcohol stimulates the heart, favors digestion, and lessens tissue-waste. For these reasons it is a useful remedy in low fevers, like typhoid fever, diphtheria, and pneumonia. On account of its prompt action, it is a valuable circulatory stimulant in sudden heart failure. It has been recently recommended also as an antidote in carbolic-acid poisoning. Externally, it is used as a cleanser for the skin and as a stimulant application in the prevention of bed-sores.
Preparations.—Wines are produced by the spontaneous fermentation of fruits. The strongest are port, Madeira, and sherry, each of which contains about 20 per cent. of alcohol. The dose is from 4 to 8 drams (15-30 c.c.). The weakest wines are the clarets and Rhine wines, which contain about 8 per cent. of alcohol. The dose of these is from 1 to 2 ounces (30-60 c.c.).
Champagne is prepared by adding sugar to an ordinary wine, and allowing the mixture to ferment in corked bottles, the carbon dioxid thus being retained. It contains from 10 to 12 per cent. of alcohol. The dose is from 1 to 2 ounces (30-60 c.c.).