CHAP. 64.—GUM: ELEVEN REMEDIES.
We have already1
spoken of the different kinds of gum;
the better sort of each kind will be found the most effective.
Gum is bad for the teeth; it tends to make the blood coagulate, and is consequently good for discharges2
of blood from
the mouth. It is useful for burns,3
but is bad for diseases of
the trachea. It exercises a diuretic effect, and tends to
neutralize all acridities, being astringent in other respects.
The gum of the bitter-almond tree, which has the most4
astringent properties of them all, is calorific also in its effects.
Still, however, the gum of the plum, cherry, and vine is
greatly preferred: all which kinds, applied topically, are productive of astringent and desiccative effects, and, used with
vinegar, heal lichens upon infants. Taken in must, in doses
of four oboli, they are good for inveterate coughs.
It is generally thought that gum, taken in raisin wine,
improves the complexion,5
sharpens the appetite, and is
good for calculi6
in the bladder. It is particularly useful too
for wounds and affections of the eyes.