Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/520

492&#93; 49^] RIC speedily recovers. If, however^ the tVadare be compound, or the bone d pressed on the lungs, a very acute piiiii wiil be felt j breathing become dltScult ; atid be attended with cough, sometimes with blood-spit- ting J while a full and quick palse vill indicate the presence of fe- ver. — In such cases, it will always be proper immediately to apply for surgical assistance, and perhaps to ]o5e a few ouncr^s of blood. If one end of the rib be elevated, it ought to be reduced by moderate com- pression ; and a broad leather belt should constantly be worn tightly around, for several weeks. Should any part of the rib be forced inwards, it must be carefully raised bv the surgeon : and, if any air or extravasalcd blood be collected in the cavity of the chest, these Huids are to be timely and cautiously cstr*!!ted, Luxothms of the ribs seldom oc- cur. The syniptoms correspond ■with those attending fraftures, ex- cepting that the pain is more acute at tlie articulation, which part alone will yield on pressure. In this case, the patient's body should be slowly bent over a cask, or a similar round vessel, in order to expand the ribs, and thus to re- duce the luxated bone ; as no ban- dages wiil afford any relief. — In all accidents of this nature, however, the patient ought to be kept on low and cooling diet 3 to avoid ■whatever may tend to irritate or disturb his mind, lest iniiammation niight ensue ; and, if the cough be troublesome, it will be advisable to employ opiates (especially by- means of unguents externally), willi a view to allay its virulence. RICE, or Oryza, a genus of j.'lants consisting, according to LiNNiEtJs, of o;ily one species. RIC viz. htsativa, or Common Rice j* though later botanists enumerate three or four species, each of which is divided into two varieties. It is a native of Ethiopia, and the East Indies, where it is cultivated to a considerable extent ; as it consti- tutes tSe chief food of the inhabi- tants. They divide it into six kinds, waich, however, may be reduced to the following two varieties, namely, 1. Mountain - rice, that grows on dry, elevated soils, ma- nured with a.Ahcs ; but, as the crops often fail, it is of a higher price than the next sort, and little knowu in Europe ; tho' its grains are tinea-, whiter, more palatable, and may be longer preserved. Lately, this variety has wiih success been cul- tivated in Tuscany. 2. Alarsli-ricc, which is the usual kind sown in low, swampy districts, that may be easily inundated by means of sluices. Of this produttive grain, large quantities are annually im- poi ted" into Britain, and other parts of Euiope 5 whrre it is highly esteemed for puddings and other culinary preparations. Being, how- ever, too tender to be raised with- out the aid of artilicial heat, in our climate, it can only be cultivated in hot-beds. — Some seeds of rice having, several years since, been sent to Carolina, its culture has so far succeeded, that it is now raised in that country in very considerable quantities. Rice is, in the opinion of Dr. CuLLBN, prefera'ole to ail other grain, both for its abundant pro- duce, and the large portion of nu- triment it affords. On account of its cheapness, it deservedly forms a principal anicle of food, for the poorer classes of society. Hence, different methods have been de- vised, of cooling or dressing it ii the