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Oil of hartshorn is a crude chemical product obtained from the destructive distillation of deer antlers. Salt of hartshorn refers to ammonium carbonate, an early form of smelling salts and baking powder obtained by dry distillation of oil of hartshorn. Spirit of hartshorn (or spirits of hartshorn) is an archaic name for aqueous ammonia ...
An Introduction to the Rock-Forming Minerals (known familiarly as DHZ, from the surnames of its authors [1]), is a reference book by William Alexander Deer, Robert Andrew Howie, and Jack Zussman often considered the "bible" of mineralogy.
A mineral lick (also known as a salt lick) is a place where animals can go to lick essential mineral nutrients from a deposit of salts and other minerals. Mineral licks can be naturally occurring or artificial (such as blocks of salt that farmers place in pastures for livestock to lick).
Arsenic sulfide (Xiong Huang) is a toxic mineral used in TCM to kill parasitic worms and treat sore throats, swellings, abscesses, itching, rashes, and malaria. [105] [106] Arsenic, while possibly essential for life in tiny amounts, is extremely toxic in the amounts used and arsenic poisoning may result from use of arsenic containing remedies ...
Synonyms in this case include rock dust, rock powders, rock minerals, and mineral fines. The igneous rocks basalt and granite often contain the highest mineral content, whereas limestone , considered inferior in this consideration, is often deficient in the majority of essential macro-compounds, trace elements, and micronutrients .
The musk deer belongs to the family Moschidae and lives in Tibet, [8] India, Nepal, Pakistan, Afghanistan, China, Siberia, Mongolia, Manchuria, Korea and North Vietnam. The musk pod, a preputial gland in a pouch, or sac, under the skin of the abdomen of the male musk deer, is normally obtained by killing the male deer through traps laid in the ...
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Three ways with hare: recipes in Hannah Glasse's The Art of Cookery Made Plain and Easy (1747), p.50. One common traditional dish that involves jugging is jugged hare (a similar stew is known as civet de lièvre in France), which is a whole hare, cut into pieces, marinated and cooked with red wine and juniper berries in a tall jug that stands in a pan of water.
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