=Enema of Tur'pentine.= _Syn._ TURPENTINE CLYSTER; ENEMA TEREBINTHINae (Ph.

L.), E. OLEI T., L. _Prep._ 1. (B. P.) Oil of turpentine, 1 oz.; mucilage of starch, 15 oz.

2. (Ph. L.) Oil of turpentine, 1 fl. oz.; yolk of 1 egg; triturate together, then add of decoction of barley, 19 fl. oz.

3. (Ph. E.) As the last, but using simple water instead of barley water.

4. (Ph. D.) Oil of turpentine, 1 fl. oz.; mucilage of barley, 16 fl. oz.

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 ANTHELMINTIc.u.m, 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 quant.i.ty used being proportionately lessened. See ENEMAS of ALOES, a.s.sAFTIDA, 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-gla.s.sful 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 princ.i.p.ally to the oxidation of the carbonaceous or non-nitrogenous const.i.tuents 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 quant.i.ty of food out of the body; which, it is affirmed with certain deductions, represents the quant.i.ty 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, a.s.similation, &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 const.i.tuents of the diet, after deducting the carbon which pa.s.ses 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 circ.u.mstances 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)

705

604

550 Veal (lean)

709

496

453 Ham (lean,

boiled)

544

711

649 Bread crumb

440

910

830 Flour

...

1627

1485 Ground rice

...

1591

1453 Oatmeal

...

1665

1520 Pea meal

...

1598

1460 Potatoes

730

422

385 Carrots

860

220

200 Cabbage

885

178

162 b.u.t.ter

...

3077

2809 Egg (white of)

863

244

223 Egg (yolk)

470

1400

1270 Cheshire cheese

240

1846

1685 Arrowroot

...

1656

1513 Milk

870

266

243 Sugar (lump)

...

1418

1295 Ale (Ba.s.s' bottled)

884

328

300 Porter (Guinness'

stout)

884

455

415 ----------------------------------------------------------------

[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 alb.u.men, though its potential energy is little inferior, and it is easily oxidised in the body. But, owing to some circ.u.mstances yet unknown, gelatin is chiefly destroyed in the blood and gland-cells, and its energy, therefore, has a different direction from that of alb.u.men. 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 pa.s.sed 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 larvae 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--

1. Have no cocoa stored in any place in which biscuits are manufactured.

2. Lead up all biscuit puncheons as soon as they are full of the freshly-baked biscuit.

3. Coat puncheons with tar after they are leaded up, or at least work lime-wash well into the joints and crevices.

4. Line the bread-rooms of the ships with tin, so that if the Ephestia has got into a puncheon it may not infest the rest of the ship.

5. If other means fail, expose the woodwork of puncheons to a heat of 200 F. for two hours, or they might be destroyed by driving into the puncheon a stream of carbonic oxide, and afterwards exposing it well to the air.

Weevils in biscuit have frequently been exterminated by this method, and there appears to be no reason why this treatment should not be equally efficacious for getting rid of the larvae of the _Ephestia Eletella_.

=EPHIAL'TES.= See NIGHTMARE.