is perfect, and therefore changeless. If it doesn't fit prevailing conditions that is the fault of the conditions, which, I suppose, will shift themselves around somehow so as to fit the code. But nobody ever tries to change the code, because to criticise any of its provisions would be an act in contempt, and charges might be brought against the unlucky critic. In order to be considered eminently respectable, a physician must kneel to the code and worship it. If he makes any discovery he dare not patent it, but must donate it to the fraternity. If he is in the least degree successful and especially if the newspapers make any mention of him, a thousand envious shots are fired at him under cover of the code. The code is a great equalizer-it planes off genius so that there is only one dead level." DR. J. MARTINE KERSHAW, DISEASES OF THE Brain and Nervous System. 3500 Laclede Avenue, ST. LOUIS. Will visit the country in consultation. W. A. EDMONDS, A. M., M. D. 2924 Washington Ave., ST. LOUIS. Diseases of Females a Specialty. Will go to the country in consulation. DR. WM. C. RICHARDSON, SPECIALTY: Diseases of Women and Surgery. 304 N. Eighth St., ST. LOUIS. Hours, 11 to 12 m. and 4 to 5p. m. Will visit the country in consultation or to perform operations. Telephone No. 3713. It is reported that five medical students of the University of Virginia, who drank milk at a restaurant in the neighborhood, were taken down with typhoid fever, and two of the number died. One of the fatal cases was the nephew of Ex-Governor David R. Francis of this State. MEMBERS OF THE MISSOURI STATE BOARD OF HEALTH. F. J. Lutz, M. D., Pres., St. Louis; A. W. McAlester, M. D., Vice-Pres., Columbia; J. D. Griffith, M. D., Kansas City; T. H. Hudson, M. D., Kansas City; Albert Merrell, M. D., St. Louis; Paul Paquin, M. D., St. Louis; Willis P. King, M. D. Sec'y, Kansas City. St. Luke's Hospital is a well equipped institution, within whose walls a patient can secure every attention and comfort. At this hospital patients select their own physician or surgeon. PANOPEPTON is the entire edible substance of prime, lean beef and best wheat flour, thoroughly cooked, properly digested, sterilised and concentrated in vacuo and preserved in a sound Sherry. Panopepton is the food par excellence for invalids; in all acute diseases, fevers, etc; in convalescence; for the large class of persons who from feebleness or deranged digestion, or antipathy to ordinary foods, require a fluid, agreeable and quickly assimilable food. Panopepton proves an effective resource against sleeplessness when this is due to excessive fatigue, stress of mental work or malnutrition. Panopepton is at once a grateful stimulant and food. Originated and manufactured by Fairchild Bros. & Foster, New York. A VALUABLE NEW REMEDY. SYRUP SILPHIUM. Silphium seems to have a special affinity for the respiratory organs. From numerous reports from physicians we find that it covers a very large number of respiratory troubles-being speedily curative in ACUTE COLDS, COUGHS, CROUP, LARYNGITIS, BRONCHITIS, LA GRIPPE, PNEUMONIA, PLEURISY, and some cases of ASTHMA. CONGESTIONS AND INFLAMMATIONS of severe type are rapidly dissipated by its use. AS A GENERAL COUGH REMEDY IT HAS NO EQUAL, and will, unaided, cure a large percentage of cases. In many chronic as well as acute respiratory troubles, it will be of inestimable value. Silphium is of decided value only in appreciable doses of the active part (an oleoresin)—in the attenuated and other common preparations, its action being almost nil. We have extracted the active principle and made into an elegant syrup, its pungent, terpinous taste, making that form a most pleasant mode of administering it. Each 10 minims Syrup Silphium contain 2 minims Oleoresin Silphium. DOSE.-10 drops for Adults, 3 to 6 for Children, repeated every 1, 2 or 3 hours. May be given in water or on sugar. PUT UP IN FOUR OUNCE BOTTLES. PRICE, $1.00. PREPARED EXCLUSIVELY BY MUNSON & CO., Homœopathic Pharmacy, Sample Sent on Application. ST. LOUIS, MO. JOURNAL OF HOMEOPATHY. VOL. 1. S ST. LOUIS, MO., FEBRUARY, 1895. No. 3. EDITORIALER MILK SUPPLY. OMEBODY is ready to say this is a worn-out theme. And yet there is much to be learned, and much to be unlearned which we have learned amiss. No one article of dietetic consumption is of so much importance in the family household as good pure milk. This is true whether we consider it as an article per se, or for infants and young children, or for the sick, or in its multitudinous modes of use in the composition of other dishes. The morning cup of coffee loses half its deliciousness, if minus the milk trimming. Childhood's romance would be bereft of its most valuable charm if cut off from the customary ice cream supply. The erstwhile Virginian and Kentuckian would have preferred to skip Christmas altogether if disallowed his "milk punch" and egg nog. One of the great sources of embarrassment in the management of acute disease is to cross a patient who cannot, or will not take milk. Many persons who suppose milk unsuit able for his or her particular case, meet defeat and trouble from taking it in complication with numerous other dishes. Milk as an article of food is absolutely jealous; will bear companionship of no kind. The infant's use of milk is in fair illustration. He takes it "straight" un mixed; see how he thrives. Another source of failure is attributable in many instances to a separation of the milk into its constituents; blue john, whey and cream. In rare instances one of these might be better borne than either of the others. But in the main, the true mode of getting the full benefit of milk as a diet, will be to take it fresh, without separation, alone, and on an empty stomach. Three articles of diet in common use are said to contain well nigh or all the constituent elements of the human body; milk, eggs and the wheaten grain; but of these milk has the major part. Let it be clearly understood that all that is said above is predicated of clean, fresh milk from a healthy ani mal. The quality of milk will depend much upon the personal wish and surroundings of the cow. She is gregarious and fond of out-door motion; if deprived of such opportunities her milk will surely suffer disparagement. For these reasons a stall kept cow in the city or elsewhere never gives good milk. The habit of crowding them together in close hot apartments, with hot slops for food, to force lacteal supply is just simply abominable. A cow to give good milk should have her own free option as to indoor and outdoor life; and in summer time should have access to free pasturage and fresh water. city should have an ordinance absolutely forbidding public dairies and cattle yards in the city, not so much on account of undesirable neighbourship as the filthy, abominable quality of the milk. Doubtless The much of the sickness and mortality among children in our large cities is brought about by milk from one of these reeking, hot house sources. Some twenty years ago a caricaturist in ventilating this abuse in the city kept dairies of New York showed that a certain length of confinement cost the animal a loss of so many joints or sections of her tail; longer confinement resulted in further loss until many of them still in the milk business have lost the part altogether. The cuts giving the various stages of loss would have been most ludicrous if they had not been so painful and disgusting. And yet And yet milk from such a source was in use by infants every day. Matters have not reached such a climax in this city, but there is a most painful imitation of such a state of affairs in certain of our suburban and city dairies. We do not mean to disgust people with milk as an article of diet, but to admonish them in regard to certain adverse sources of supply; and advise them to send out to a farm twenty-five to fifty miles from the city, to an honest humane dairyman who will promise not to keep over twenty-five cattle on any one medium sized farm. Thought and observation have convinced me that all milk in use should be subjected to the boiling point heat. Two ends are accomplished; any chance organisms are killed, neutralized, the milk is kept in better preservation. If milk be brought to boiling heat and then placed in a full bottle, well corked and kept in a cool place it will not become stale in from forty-eight to sixty hours, with little or no disposition to separate into its several constituents. This mode of preservation is a matter of first importance to families and persons who are remotely situated as to the place of supply. In other words the milk should be slightly boiled and bottled at the dairy for delivery to the consumer. Of course a trifle should be added to the cost by the dairyman, so that the milk supply to each city customer should be prepared in this way instead of being slopped about the city while being dipped from a five or ten gallon can with abundant chances for all sorts of filth and organisms to be added. Then too the opportunity for an added supply of river water would be less probable and convenient by the unscrupulous delivery man. An apt, simple, easy illustration as to this mode for milk preservation may be accomplished by taking two fourounce vials of fresh milk; one of |