5. (Dr Neligan.) Oil of turpentine, 1/2 fl. oz.; syrup of garlic, 1 fl.
oz.; barley water, 6 or 7 fl. oz. In ascarides, and as an antispasmodic
and purgative in colic, obstinate constipation, calculus, peritonitis,
tympanitis (DRUM-BELLY), &c.
=Enema, Ver'mifuge.= _Syn._ ENEMA ANTHELMINTICUM, E. VERMIFUGUM, L.
_Prep._ 1. Castor oil, 1 oz.; mucilage, 3/4 oz.; decoction of the root of
male fern, 7 fl. oz. In worms, especially tape-worm.
2. (Collier.) Oil of turpentine, 1 fl. oz.; olive oil (warm), 1/2 pint. In
ascarides.
3. (Dr Darwall.) Tincture of sesquichloride of iron, 1 dr.; water, 7 or 8
fl. oz. In ascarides, especially when occurring in childhood; the quantity
used being proportionately lessened. See ENEMAS of ALOES, ASSAF[OE]TIDA,
TURPENTINE, &c.
=Enema of Vinegar.= _Syn._ ENEMA ACETICI. (Brande.) _Prep._ Vinegar, 2
oz.; infusion of chamomile, 4 oz. In typhus fever.
=Enema of Wine.= _Syn._ ENEMA VINOSUM, L. _Prep._ From sherry wine and hot
water, of each 7 fl. oz. In suspended animation. Sometimes a wine-glassful
of brandy is added.
=ENERGY, relative values of Food as sources of.= Chemists and
physiologists, although they agree that muscular power is derived from the
action of the oxygen supplied during respiration upon the digested
portions of the food, differ in their conclusions as to whether the
nitrogenous or non-nitrogenous principles of the food, form the chief
source of this power or not. The opinion of Liebig, Playfair, Ranke, and
others, that the oxidation and metamorphosis of the nitrogenous tissue is
the fountain of muscular force has of late years been contested, and on
the opposite view adduced, viz. that it is principally to the oxidation of
the carbonaceous or non-nitrogenous constituents of the food, that animal
dynamic power is due.
This latter view has received support from the experiments of Frankland,
Lawes, and Gilbert (from their observations on the feeding of cattle),
Edward Smith, Meyer, Pettenkofer, Voit, Wislicenus, Fick, Parkes, and
others.
The data upon which it is based are those derived from the observation of
the amount of heat generated by the combustion of a definite quantity of
food out of the body; which, it is affirmed with certain deductions,
represents the quantity of heat evolved by the oxidation of the same food
within the body; and as heat is the equivalent of muscular force or
energy, that aliment which, in burning, gives off the most heat, must, it
is supposed, necessarily be the richest in the production of animal motive
power. Of course these conditions will, amongst others, be very
considerably modified by the extent to which the processes of the animal
economy, such as digestion, assimilation, &c., can liberate the elements
of the food so as to become available as sources of this energy.
Were these processes perfect, all the carbon of the carbonaceous, as well
as that of the nitrogenous constituents of the diet, after deducting the
carbon which passes off as urea (one part of dry nitrogenous matter
yielding about a third of its weight of urea) would be utilised and
converted into heat-producing power. But even under these circumstances a
considerable portion of this thermotic power would be expended in
sustaining the internal movements of the body, such as respiration and the
heart's action, which it has been computed are daily maintained by a force
capable of raising 600,000 pounds a foot high.
No wonder if, with such varying factors introduced into the problem,
physiologists and physicists should differ so widely in their
calculations; and that, whilst one inquirer believes that food practically
yields only about half the force which, according to theory, it actually
contains; another estimates it at only one fifth.
The following table by Dr Frankland shows the amount of force which
different foods yield when burned. The results agree very closely with
those theoretically given by Playfair and others.
_Energy developed by one gramme, or one ounce of the following substances,
when oxidised in the body._
-------------------+-----------+--------------+---------------
| | | 1 ounce will
| | | equal foot-tons
| Per | 1 gramme | of energy, or
Name of Substance | cent. of | will equal | in other words,
| Water | kil.-metres | would raise the
| | of energy.| under-given
| | | number of tons,
| | | 1 foot high.[276]
-------------------+-----------+--------------+-----------------
Beef (lean) | 70·5 | 604 | 55·0
Veal (lean) | 70·9 | 496 | 45·3
Ham (lean, | | |
boiled) | 54·4 | 711 | 64·9
Bread crumb | 44·0 | 910 | 83·0
Flour | ... | 1627 | 148·5
Ground rice | ... | 1591 | 145·3
Oatmeal | ... | 1665 | 152·0
Pea meal | ... | 1598 | 146·0
Potatoes | 73·0 | 422 | 38·5
Carrots | 86·0 | 220 | 20·0
Cabbage | 88·5 | 178 | 16·2
Butter | ... | 3077 | 280·9
Egg (white of) | 86·3 | 244 | 22·3
Egg (yolk) | 47·0 | 1400 | 127·0
Cheshire cheese | 24·0 | 1846 | 168·5
Arrowroot | ... | 1656 | 151·3
Milk | 87·0 | 266 | 24·3
Sugar (lump) | ... | 1418 | 129·5
Ale (Bass' bottled)| 88·4 | 328 | 30·0
Porter (Guinness' | | |
stout) | 88·4 | 455 | 41·5
----------------------------------------------------------------
[Footnote 276: The amount of work done is generally estimated in this
country as so many lbs. or tons lifted 1 foot. In France it is expressed
as so many kilogrammes lifted 1 metre,--and called 'the kilogrammemetre,'
as above.]
"A table of this kind," says Dr Parkes, "is useful in showing what can be
obtained from our food, but it must not be supposed that the value of food
is in exact relation to the energy which it can furnish. In order that the
force shall be obtained, the food must not only be digested and taken into
the body properly prepared, but its energy must be developed in the place
and in the manner proper for nutrition. The mere expression of potential
energy cannot fix dietetic value, which may be dependent on conditions in
the body unknown to us. For example, it is quite certain, from
observation, that gelatin cannot take the place of albumen, though its
potential energy is little inferior, and it is easily oxidised in the
body. But, owing to some circumstances yet unknown, gelatin is chiefly
destroyed in the blood and gland-cells, and its energy, therefore, has a
different direction from that of albumen. So also of the potential
energy, it is quite possible that all is not usefully employed. The tables
of energy give broad indications, and can be used in a general statement
of the value of a diet; but at present they do not throw light upon the
intricacies of nutrition."
=ENFLURAGE.= See POMMADE.
=ENGRA''VING.= The art of producing designs or figures on metal, wood,
&c., by incision or corrosion, usually for the purpose of being
subsequently printed on paper, calico, or other materials. The mechanical
operations of the engraver do not come within the province of this work.
Several of the materials which he employs in his trade will, however, be
found noticed under their respective heads.
There is this important difference between engraving on metal plates and
wood-engraving: in the former all the lines and dots that are to print
black are hollowed out with a graving-tool, or 'bitten in' by acid; in the
latter all the parts that are to appear white in the impression are cut
away, and the lines which produce the imprint are left on the face of the
block.
Casts of wood-blocks, or 'stereos.' are often used instead of the original
blocks when a great number of impressions is required. To produce them
stucco moulds are prepared, and from these the casts in type metal are
taken. The casts are usually about 1/8 in. thick, and have to be screwed
upon wooden blocks to bring them to the height of the types which are
printed with them. As soon as one cast is worn out another may be taken,
and the original block is thus preserved in the state in which it left the
engraver's hands.
For the reproduction of engraved metallic plates the ELECTROTYPE PROCESS
is commonly employed. Woodcuts are also copied, though less frequently, by
this process. The mode by which the postage-stamp plates are multiplied is
as follows:--240 'queen's heads' or stamps (a pound's worth) are engraved
on one steel plate. This plate is then hardened, and an impression of it
taken on a softened steel roller. This roller, in its turn, is also
hardened, and softened steel plates being passed under it, an impression
precisely like that of the original plate is produced on each of them.
These plates are then hardened and employed for printing the penny postage
stamps for sale. They last a long time; and when they are worn out they
are destroyed, and their place is supplied by fresh ones, which are
produced by the cylinder before referred to, which continues ready to
supply any number that may be required. Bank-note plates are reproduced in
the same manner. See ELECTROTYPE, ETCHING, &c.
=Engravings, to Clean.= Place the engraving on a smooth board, and cover
it thinly with finely powdered and very clean common salt. Next squeeze
lemon-juice upon the salt so as to dissolve a considerable portion of it.
Now elevate one end of the board so that it may form an angle of about
forty-five or fifty degrees. Next pour on the engraving boiling water from
a tea-kettle until all the salt and lemon-juice are washed off. The
engraving will then be found to be perfectly clean and free from stains.
Care must be taken to dry it on the board or on some smooth surface very
gradually. It will acquire a yellow tint if dried by the sun or before a
fire.
=Engravings, to Mount.= Strain thin calico on a frame, then carefully
paste on it the engraving, so as to be free from creases; afterwards, and
when dry, give the engraving two coats of thin size (made by putting a
piece of glue the size of a small nut into a small cupful of hot water);
finally, when this dries, varnish the engraving with a varnish known as
'white hard.'
=ENTERI'TIS.= See INFLAMMATION OF THE BOWELS.
=ENTOZO'A.= Parasitic animals which infest the bodies of other animals.
See WORMS.
=ENTRY, Powers of.= The Public Health Act thus defines the power of any
local authority to enter into premises whereon a nuisance is supposed to
exist; and the conditions under which this power is to be exercised.
"The local authority or their officer shall be admitted to any premises
for the purpose of examining as to the existence of a nuisance thereon, or
of enforcing the provisions of any Act in force within the district
requiring fireplaces and furnaces to consume their own smoke at any time
between the hours of nine in the forenoon and six in the afternoon, or in
the case of a nuisance arising in respect of any business, then at any
hour when such business is in progress or is usually carried on.
"Where under the Public Health Act a nuisance has been ascertained to
exist, or an order of abatement or of prohibition has been made, the local
authority or their officer shall be admitted from time to time into the
premises between the hours aforesaid until the nuisance is abated or the
works ordered to be done are completed, as the case may be.
"Where an order of abatement or prohibition has not been complied with or
has been infringed, the local authority or their officer shall be admitted
from time to time at all reasonable hours or at all hours during which
business is in progress or is usually carried on into the premises where
the nuisance exists, in order to abate or remove the same.
"If admission to premises for any of the purposes of this section is
refused, any justice on complaint thereof on oath by any officer of the
local authority (made after reasonable notice in writing of the intention
to make the same has been given to the person having custody of the
premises) may, by order under his hand, require the person having custody
of the premises to admit the local authority or their officer into the
premises during the hours aforesaid; and if no person having custody of
the premises can be found, the justice shall, on oath made before him of
that fact, by order under his hand, authorise the local authority or their
officer to enter such premises during the hours aforesaid.
"Any order made by a justice for admission of the local authority or their
officer on premises shall continue in force until the nuisance has been
abated, or the work for which the entry was necessary has been done.
"Any person refusing to obey a justices' order for admission of the local
authority or their officers is liable to a penalty not exceeding five
pounds. Power of entry at _reasonable times_ is given to the medical
officers of health and inspector of nuisances to inspect food, &c. Penalty
for obstruction, five pounds and under."
=ENURE'SIS.= See URINE.
=EPHESTIA ELETELLA--The Chocolate Moth.= The larvæ of this moth frequently
cause serious damage to cocoa, flour, or biscuits when these are stored.
Professor Huxley proposes to guard against the ravages of the insect by
the adoption of the following precautions--