CHAP. XV.EMOLLIENTS.
Emollients are, calcined copper, Eretrianearth(31), nitre, poppy-tears(32), ammoniacum, bdellium, wax, suet, fat, oil, dry figs, sesamum, mellilot, the root and seed of narcissus, rose-leaves, coagulum, yolk of egg raw, bitter almonds, all marrow,antimony(33), pitch, boiled snails, hemlock-seed, dross oflead(34), by the Greeks called scoriamolybdou[ DL ], panaces, cardamom, galbanum, resin, stavesacre, storax, iris, balsam, dust of the gymnasium, sulphur, butter, rue.