In the early part of the twelfth century, Nicolaus Praepositus[57] composed, at the request of his colleagues in the school of Salerno, an “Antidotarium”--that is, a collection of formulae for combining together, in a single pharmaceutical preparation, various drugs, both those commonly employed in that part of Europe and others which were then known only to the Arabian physicians. This book of formulae, containing as it did descriptions of the effects which might be expected from the different preparations, and furnishing instructions with regard to the proper mode of employing them, served its purpose admirably, not only in Salerno but throughout Europe, at least during the Middle Ages. All the pharmacopoeias of a later date were based upon his “Antidotarium,” and indirectly upon the still earlier celebrated treatises written by Matthew Platearius and bearing the titles “_Glossae_” and “_Circa instans_” (also that of “_De simplici medicina_”). The most remarkable item, however, which is to be found in the Antidotarium is that in which mention is made of the use of soporific sponges (“_spongia soporifera_”), for anaesthetizing purposes by means of inhalations, in certain surgical procedures. (Neuburger.) They were made by impregnating the sponges thoroughly with the juices of narcotic plants (opium, hyoscyamus, mandragora, lactuca, cicuta, etc.), drying them, and putting them aside until they were actually needed. Then the sponge was saturated for about an hour with hot water or steamed, after which it was applied over the patient’s nostrils and held there until the inhalation of the fumes had induced sleep. Another Salernian treatise worth mentioning is that written by Peter Musandinus, under the title “On Foods and Beverages suitable for Persons affected with a Fever.” This writer, who was one of the teachers at the school of Salerno about the middle of the twelfth century, says that great attention was paid in his time to the preparation of foods in such a manner as to tempt the appetite of people who were ill. He speaks of a meat extract which is prepared from the flesh of the chicken, and also recommends that a soup made by boiling a fowl in rose water be given to patients who are affected with diarrhoea. He even goes so far as to lay stress upon the importance of serving food to a sick person in dishes which are pleasing to the eye. Apropos of the subject of foods that are easily digestible and therefore suitable for invalids I may mention how Meaux Saint-Marc translates or interprets the line in the “Regimen Sanitatis Salernitanum” which reads _O fluvialis anas, quanta dulcedine manas!_ His version may be rendered into English thus: “Oh wood-duck, how gently doth thy soft flesh glide over the internal surface of the stomach!”