mediately let go their hold. Our informant assures us, that he has seen horses which seemed to be in the last agonies with this distressing complaint, relieved instantly and apparently restored to full health in five minutes.
THE carbonate of magnesia of the shops, when well mixed with new flour, in the proportion of from 20 to 40 grains to a pound of flour materially improves it for the purpose of making bread. Loaves, made with the addition of the carbonate of magnesia, rise well in the oven; and after being baked the bread is light and spongy, has a good taste, and keeps well. In cases where the new flour is of an indifferent quality, from 20 to 30 grains of the carbonate of magnesia to a pound of flour will considerably improve the bread.—When the flour is of the worst quality 40 grains to a pound of flour, is necessary to produce the same effect. As the improvement in the bread from the new flour depends upon the carbonate of magnesia, it is necessary that care should be taken to mix it it intimately with the flour previous to making the dough. A pound of carbonate of magnesia would be sufficient to mix with two hundred and fifty-six pounds of new flour at the rate of 30 grains to a pound.