tes, is a knife with a lanceolate-shaped
blade. These also may be obtained in varying forms and sizes (Fig. 46, _c,
d, e_). Fig. 46, _c_, is a single-edged, right-handed sage-knife. Fig.
46, _d_, is a left-handed instrument of the same type. The double-edged
sage-knife is represented in Fig. 46, _e_.

[Illustration: FIG. 47.--SYMES'S ABSCESS-KNIFE.]

It may be mentioned too, in passing, that the ordinary Symes's
abscess-knife (Fig. 47) is a most useful instrument when performing the
operation of partial excision of the lateral cartilages, its peculiar shape
lending itself admirably to the niceties of the operation.

One or two good-shaped firing-irons will also be found useful. They will
lighten the labour of tediously excavating grooves with the knife,
where that procedure is necessary; and, used in certain positions to be
afterwards described, will afford just that necessary degree of stimulus to
the horn-secreting structures of the foot, which the use of the knife alone
will not.

The man in country practice will also be well advised in carrying to every
foot case a compact outfit, such as that carried by the smith. This will
consist of hammer and pincers, drawing-knife and buffer. Much valuable time
is then often saved which would otherwise be wasted in driving round for
the nearest smith.

There are other special operations requiring the use of specially-devised
instruments for their successful carrying out. These we shall mention when
we come to a consideration of the operations in which they are necessary.

C. THE APPLICATION OF DRESSINGS.

One of the most common methods of applying a dressing to the foot is
poulticing. Usually resorted to on account of its warmth-retaining
properties, the poultice may also be medicated. In fact, a poultice,
strongly impregnated with perchloride of mercury or other powerful
antiseptic, is a useful dressing in a case of a punctured foot, or a
wise preliminary to an operation involving the wounding of the deeper
structures. The poultice may consist of any material that serves to retain
heat for the longest time. Meal of any kind that contains a fair percentage
of oil is suitable. Crushed linseed, linseed and bran, or linseed-cake dust
are among the best.

To prepare it, all that is necessary is to partly fill a bucket with the
material and pour upon it boiling water. The hot mass is emptied into a
suitable bag, at the bottom of which it is wise to first place a thin layer