ENEMAS FOR FLATULENCE.
| 1. White of 1 egg (beaten), | |
| Oil of turpentine (add drop by drop), | fʒj (4 c.c.); |
| Olive oil, | f℥j (30 c.c.); |
| Warm water, | Oj (500 c.c.). |
| |
| 2. White of 1 egg (beaten), | |
| Glycerin, | f℥ij (60 c.c.); |
| Oil of turpentine (add drop by drop), | fʒij (8 c.c.); |
| Warm water, | Oj (500 c.c.). |
| |
| 3. Warm water, | qt. j; |
| Yeast, | ½ cake. |
| Mix thoroughly. | |
| |
| 4. Hot water, | qt. j; |
| Pulv. alum, | ℥j (by measure). |
| |
| 5. Molasses, | ℥viij; |
| Milk, | ℥viij; |
Follow by 1 pint of warm water within five minutes to secure better result and to relieve fermentation that follows the injection.
| 6. Milk of asafetida, | ℥j; |
| Warm water, | Oj. |
GLYCERIN ENEMA.
| Glycerin, | ℥j-iv (30-120 c.c.); |
| Warm soapy water, | ℥j-iv (30-120 c.c.). |
OX-GALL ENEMA.
| Ox-gall, | ℥ss (15 gm.); |
| Warm water, | Oij (1 L.). |
COMPOUND OX-GALL ENEMA.
| Ox-gall, | ʒj (4 gm.); |
| Castor oil, | f℥iv (118 c.c.); |
| White of 2 eggs, | |
| Warm water, | Oj (500 c.c.). |