or vomiting. 25. The circulation of the blood. 26. The organs peculiar to the sex, and their functions. 27. Periodical evacuations designed by Nature. 28. Sleep.
Beside these general points, which relate to every individual, an experienced inquirer will adapt his questions to the particular age, sex, and condition of the patient:—thus, children and young mothers; the nervous and hysteric; the hypochondriac and melancholic; each will suggest to his mind a different course for ascertaining the nature, seat, and origin of the disease. The result of this examination constitutes the difference between the empiric, and the rational physician: the former cures symptoms, not unlike the sagacious old woman who has studied Hill's and Culpepper's Herbals, or Buchan's Domestic Medicine, and similar Family Physicians; but the chief object of a medical philosopher, is the removal of disease, without neglecting the mitigation of painful symptoms; provided they originate from natural, not incidental causes; or, in other words, if they are connected with the state and progress of disordered functions.—Who, then, will pretend, or believe, that a task so important and complicated, can be accomplished during the usual short visit paid by a fashionable physician?
PICKLE, a kind of brine or liquor, which is generally prepared of salt and nitre, with the occasional addition of spices, or aromatic herbs, for the preservation and seasoning of flesh-meat.—Pickle also signifies vegetables preserved by the use of vinegar and aromatics.—See Pickling, of Vegetables.
Under the articles Bacon and Brine, we have already stated the general requisites to a good pickle: we shall, therefore, only add a few particular directions relative to this subject.—It has been ascertained by experience, that the best proportion of salt and nitre to that of beef, is the following: Take 8 lbs. of common salt, previously dried in a warm room, and 112 oz. of salt-petre, likewise in a dry and pulverized state, to every 112 lbs. of meat: let the salts be properly incorporated before they are applied. The beef should be perfectly fresh and cool; as otherwise it cannot be preserved for a considerable time: the cask or vessel ought to be clean, dry, and provided with a moveable lid or cover, so as to support a weight on its top. Much, however, depends on the exact proportion of the saline ingredients in the pickle; and the accuracy with which these compound salts are distributed between the different layers of the meat; for, if any cavities remain between the pieces, so that air can penetrate and circulate through the interstices, it will be impossible to keep such meat many weeks, in an eatable state.
A similar preparation may be used for pork, mutton, and geese; which last, however, should be divided at least into two equal parts. Thus, the farmers in Germany pickle the different kinds of meat above mentioned, together with their beef, in the same vessels; chiefly with a view to fill up the vacant places at the sides, and prevent the corruption of the latter.
Pickling, of Vegetables, is one of the modern refinements of luxury, which, in point of health, deserves no commendation. It is effected by employing the strongest vinegar, together with the most heating spices. This compound is
