58
ELEMENTS OF MATERIA MEDICA.
J. Steggall, M.Di A Text Book of Materia Medica and Therapeutics, 12mo. Lon-don, 1837.
2. Rational Arrangements. —These have an actual relation with thebodies for which they are used, and are the classitications properly socalled. They are founded on the properties of the substances treated of;consequently, are as numerous as there are classes of properties. Thusmedicines may be arranged according to their
a. Sensible properties (colour, taste, and smell.)
b. Natural-historical properties (external form and structure.)
c. Chemical properties.
d. Physiological effects.
a. Classifications founded on the sensible qualities ( colour, taste, andodour.) —Classifications of this kind are necessarily very imperfect, owingto the impossibility of defining sensations. Moreover, their use is veiylimited, in consequence of the colour, taste, and odour of bodies having nonecessary relation to their medicinal properties. In the best executedarrangements of this kind, the denominations of many of the classes ororders are objectionable ;—dissimilar bodies are brought together;—andsimilar ones separated.
MR. G REEVE’S CLASSIFICATION.
Classes.
I. Inodorous and insitid
II. Inodorous and sapid.,
Families. Orders.
1. Liquid . 1.
0 „ „ \ 1. Pulverescent.
. < 2. Unctuous.
.U:S:
t I. Saccharine.
\ 2. Amylaceous.
1. Sweets . \ 3. Mucous or Unctuous.
) 4. Faint.
K 5. Frugous.
• 1. Mawkish.
2. Astringent.
I 3. Pure bitter.
'\ 2. Bitters .< 4. Austere.
| 5. Styptic
III. Odorous and insipid
3. Alkalines
4. Acids .
\o. Salines ...
1. Fragrant
6. Acrid.v 7. Salino-amare.
1.
i 1. Pure acid.
\ 2. Saccharo-acid.
1. Pure salt.
( 1. Sweet.
\ 2. Aromatic.
IV. Ooo
ROUS AND SAPID
jo
Saccharine.
1. Sweets .. -I 2. Faint.
( 3. Sweet-spicy.
1. Mawkish.
2. Subastringent.
3. Bitter-spicy.
2. Bitters ... ■( 4. Sharp-bitter.
5. Austere.
6. Subacrid.
.7. Acrid.
3. Acidous . 1.
/ 1. Camphreous aromatics.. „ , j 2. Savoury.
4. Camphreous . ^ Terebinthinate.
*4. Camphreous.
- „ . .. S 1. Vinous,
o. Spirituous ...,i Jg