326 files changed, 24400 insertions, 0 deletions

diff --git a/.gitattributes b/.gitattributes
new file mode 100644
index 0000000..6833f05
--- /dev/null
+++ b/.gitattributes
@@ -0,0 +1,3 @@
+* text=auto
+*.txt text
+*.md text
diff --git a/26718-8.txt b/26718-8.txt
new file mode 100644
index 0000000..bf16e2c
--- /dev/null
+++ b/26718-8.txt
@@ -0,0 +1,7266 @@
+The Project Gutenberg EBook of Health on the Farm, by H. F. Harris
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Health on the Farm
+       A Manual of Rural Sanitation and Hygiene
+
+Author: H. F. Harris
+
+Release Date: September 28, 2008 [EBook #26718]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK HEALTH ON THE FARM ***
+
+
+
+
+Produced by Tom Roch, Marcia Brooks and the Online
+Distributed Proofreading Team at http://www.pgdp.net (This
+file was produced from images produced by Core Historical
+Literature in Agriculture (CHLA), Cornell University)
+
+
+
+
+
+
+
+
+
+[Transcriber's Notes:
+
+Inconsistencies with regards to hyphenated words have been left as in
+the original. Inconsistencies in spelling and other unexpected spelling
+have been retained as in the original book.]
+
+
+
+
+THE YOUNG FARMER'S PRACTICAL LIBRARY
+
+EDITED BY ERNEST INGERSOLL
+
+
+
+
+HEALTH ON THE FARM
+
+BY
+
+H. F. HARRIS
+
+
+
+
+The Young Farmer's Practical Library
+
+EDITED BY ERNEST INGERSOLL
+
+
+Cloth 16mo Illustrated 75 cents _net_ each.
+
+=From Kitchen to Garret.= By VIRGINIA TERHUNE VAN DE WATER.
+
+=Neighborhood Entertainments.= By RENÉE B. STERN, of the Congressional
+Library.
+
+=Home Water-works.= By CARLETON J. LYNDE, Professor of Physics in
+Macdonald College, Quebec.
+
+=Animal Competitors.= By ERNEST INGERSOLL.
+
+=Health on the Farm.= By DR. H. F. HARRIS, Secretary, Georgia State Board
+of Health.
+
+=Co-operation Among Farmers.= By JOHN LEE COULTER.
+
+=Roads, Paths and Bridges.= By L. W. PAGE, Chief of the Office of Public
+Roads, U. S. Department of Agriculture.
+
+=Farm Management.= By C. W. PUGSLEY, Professor of Agronomy and Farm
+Management in the University of Nebraska.
+
+=Electricity on the Farm.= By FREDERICK M. CONLEE.
+
+=The Farm Mechanic.= By L. W. CHASE, Professor of Farm Mechanics in the
+University of Nebraska.
+
+=The Satisfactions of Country Life.= By DR. JAMES W. ROBERTSON, Principal
+of Macdonald College, Quebec.
+
+
+
+
+             HEALTH ON THE FARM
+
+   A MANUAL OF RURAL SANITATION AND HYGIENE
+
+
+                     BY
+                H. F. HARRIS
+ SECRETARY OF THE GEORGIA STATE BOARD OF HEALTH
+
+                 =New York=
+          STURGIS & WALTON COMPANY
+                    1911
+            _All rights reserved_
+
+
+               Copyright 1911
+        By STURGIS & WALTON COMPANY
+
+  Set up and electrotyped. Published July, 1911
+
+
+
+
+INTRODUCTION
+
+BY THE GENERAL EDITOR
+
+
+This is the day of the small book. There is much to be done. Time is
+short. Information is earnestly desired, but it is wanted in compact
+form, confined directly to the subject in view, authenticated by real
+knowledge, and, withal, gracefully delivered. It is to fulfill these
+conditions that the present series has been projected--to lend real
+assistance to those who are looking about for new tools and fresh ideas.
+
+It is addressed especially to the man and woman at a distance from the
+libraries, exhibitions, and daily notes of progress, which are the main
+advantage, to a studious mind, of living in or near a large city. The
+editor has had in view, especially, the farmer and villager who is
+striving to make the life of himself and his family broader and brighter,
+as well as to increase his bank account; and it is therefore in the
+humane, rather than in a commercial direction, that the Library has been
+planned.
+
+The average American little needs advice on the conduct of his farm or
+business; or, if he thinks he does, a large supply of such help in
+farming and trading as books and periodicals can give, is available to
+him. But many a man who is well to do and knows how to continue to make
+money, is ignorant how to spend it in a way to bring to himself, and
+confer upon his wife and children, those conveniences, comforts and
+niceties which alone make money worth acquiring and life worth living. He
+hardly realizes that they are within his reach.
+
+For suggestion and guidance in this direction there is a real call, to
+which this series is an answer. It proposes to tell its readers how they
+can make work easier, health more secure, and the home more enjoyable and
+tenacious of the whole family. No evil in American rural life is so great
+as the tendency of the young people to leave the farm and the village.
+The only way to overcome this evil is to make rural life less hard and
+sordid; more comfortable and attractive. It is to the solving of that
+problem that these books are addressed. Their central idea is to show how
+country life may be made richer in interest, broader in its activities
+and its outlook, and sweeter to the taste.
+
+To this end men and women who have given each a lifetime of study and
+thought to his or her specialty, will contribute to the Library, and it
+is safe to promise that each volume will join with its eminently
+practical information a still more valuable stimulation of thought.
+
+ERNEST INGERSOLL.
+
+
+
+
+                  TABLE OF CONTENTS
+
+
+  CHAPTER                                          PAGE
+
+     I IMPORTANCE OF OUR SUBJECT                      3
+    II CARE OF THE PERSON                            12
+   III SANITATION IN AND ABOUT THE HOUSE             35
+    IV HYGIENE OF INFANCY AND CHILDHOOD              63
+     V PROPER EATING--THE SECRET OF GOOD HEALTH      92
+    VI BREAD AND ITS RELATIONS                      104
+   VII MEATS, SUGARS AND MILK                       117
+  VIII FOOD-VALUE OF VEGETABLES                     130
+    IX DANGER IN FRUITS AND PICKLES                 144
+     X DRINKS--PROPER AND HARMFUL                   148
+    XI IMPORTANCE OF GOOD COOKING                   164
+   XII SEVEN AVOIDABLE DISEASES                     171
+  XIII HYGIENE OF THE SICK ROOM                     217
+   XIV EMERGENCIES AND ACCIDENTS                    223
+    XV WHAT TO DO WHEN POISONED                     251
+       APPENDIX                                     273
+
+
+
+
+HEALTH ON THE FARM
+
+CHAPTER I
+
+IMPORTANCE OF OUR SUBJECT
+
+
+Notwithstanding the extraordinary advances in a material way that have
+been accomplished in this country within the last few decades, it is a
+significant and most alarming fact that progress in hygienic matters has
+lagged far behind. Why this is, it would be very difficult to say,--for
+the reason that the causes are perhaps many. Chief among these, probably,
+is the fact that our progress along industrial lines has occupied the
+entire time of the majority of our best intellects, and it is also in no
+small degree the consequence of a fatalism that regards disease as a
+direct visitation of providence and therefore a thing which man may not
+avoid. Another cause in some instances is the pride of our people in
+their homes and respective localities, which causes them to repel with
+indignation the suggestion that any special measures are necessary in
+order to conserve the public health where they reside. Ignorant as the
+average man is of the causes that produce sickness and the means by which
+this result is accomplished, he is naturally not in a position to form a
+correct judgment concerning such matters, and as a consequence, sees no
+reasons for taking the precautions that are necessary in order to ward
+off disease. This ignorance, it must be confessed with sorrow, is in a
+measure the fault of the medical profession, which has not in the vast
+majority of instances lived up to its ideals in this connection. Petty
+and unworthy rivalry has played an extremely important part in this
+failure of medical men to do their duty in this particular--none of the
+physicians of a community being, as a rule, willing that others should
+instruct the public, however vital this might be for the general good. As
+a consequence, that class of vultures known as medical quacks has
+furnished to the laity by far the greater proportion of their
+instruction on hygienic subjects, with the result that the average man
+has a greater misconception and less real knowledge of such matters than
+of anything else in which he is vitally interested.
+
+Another, and very curious explanation for our general disregard of the
+laws of health is that our strong belief in ourselves impels us to think
+that however much others may suffer from things generally regarded as
+unhygienic, we, ourselves, will be immune. This belief is fostered by the
+fact that in early life there often seems no end to our capacity to
+endure, and we find ourselves constantly defying without apparent harm,
+what we are told by others is directly contrary to all rules of proper
+living. But it is unfortunately true also that the reserve force and
+great power of resistance that enables us to do these things begins to
+wane towards the end of the third decade of life, and we, therefore, find
+ourselves sooner or later breaking down after we have become thoroughly
+convinced that we were made of iron, and that while other people might
+not be able to do as we were, it could not possibly result in evil in our
+own cases.
+
+What a pity it is that the young will not learn from the experience of
+those who have gone before them! Could they only do so, how much
+suffering and woe could be avoided in this world. Unfortunately, however,
+there are few men so constituted that they are willing to be guided by
+the experience of those who have preceded them, and there is but a faint
+possibility, therefore, that any good can be accomplished by warning the
+coming generation of the troubles in store for them should they not heed
+the advice of those who have suffered before them. Notwithstanding this,
+the writer feels that these words of warning should be spoken to the
+young, since they, alas, are the only ones to be benefited by such
+advice.
+
+_As you value your happiness materially, and as you desire a healthy old
+age and a long life, inform yourselves as to the few simple laws that
+govern human existence, and attempt so far as lies in your power to
+follow them. If you do not do this, disaster will follow as surely as the
+night follows the day._
+
+_Apathy of the Public as to Hygiene._--As a partial consequence,
+probably, of all the reasons mentioned, along with others, there exists
+in the popular mind a curious apathy concerning hygienic matters--an
+apathy so great that it is scarcely possible to get the average man to
+discuss, much less to put in practice the all-important laws that govern
+health. As a result of the work of the various State boards of health and
+of the Public Health and Marine Hospital Service, this condition of
+affairs happily shows some signs of abatement, and we certainly have
+reasons to believe that the future promises great things along these
+lines. No sign of this change is more significant than the awakening of
+the press of the country to the vast importance of instructing the public
+in health matters, and their changed attitude toward the charlatans and
+quacks who live by promising the impossible. Largely subsidized by the
+infamous vendors of patent medicine, our newspapers and magazines still
+lend their columns to these human vampires who prey pre-eminently on the
+ignorance and credulity of the hopelessly-diseased poor; but within
+recent years some of our foremost journals show signs of an awakening of
+conscience, and a very few have even gone so far as to exclude
+advertisements of this character altogether.
+
+It has been said, certainly with more or less truth, that we are
+creatures of our surroundings, but whether we accept this in its broadest
+sense or not, there can be no question that our well being is most
+intimately connected with those things with which we come into every day
+contact. _Nothing is more important for us to recognize than that our
+diseases are contracted from neighboring subjects just in proportion as
+we are closely associated with them._ From our fellowmen we contract, as
+everyone knows, a large number of diseases, either by direct contact or
+by means of the air that surrounds us. From the earth we get hook-worms
+and other animal parasites, either by coming directly in contact with it
+or through eating uncooked fruits and vegetables. From water we get
+typhoid fever, dysentery, cholera, and many other parasitic diseases.
+From our food we likewise contract dangerous maladies such as tapeworms
+from uncooked meats and fish and the deadly trichina from raw hog meat.
+With decomposed breads we take the poisons that produce pellagra,
+kak-ke, ergotism and acrodinia. From uncooked fruits and vegetables we
+get dysentery, typhoid fever, cholera, and parasitic diseases. Spoiled
+beans give us the deadly lathyrismus. From decomposed meat and fish we
+get ptomaine poisoning. Mosquitoes convey to us malaria, yellow fever and
+a parasite known as the filaria. The dreaded sleeping-sickness of Africa
+comes through the bites of a small fly; the bedbug is believed to be the
+means of conveying a frightful disease known as kala-azar, and the
+house-fly often brings to us the germs that produce typhoid fever,
+dysentery, and probably other diseases as well.
+
+The bubonic plague, which is one of the most frightful diseases known, is
+conveyed to man by the rat and mouse.[1] Hydrophobia is usually
+contracted from the bite of the dog, and it is a well-known fact that
+this animal often harbors a minute tapeworm, a single egg of which, when
+swallowed by the human being, is often followed by death. Both dogs and
+cats probably convey diphtheria, and both unquestionably often have
+within their intestinal tracts tapeworms that occasionally infect
+children. With the exception of the rare disease known as glanders, the
+horse is not believed to be directly responsible for any of the maladies
+from which the human being suffers, but it is well established that fully
+95 per cent. of house-flies hatch in the manure of these animals, and
+they, therefore, become indirectly responsible for some of the most
+serious diseases affecting the human being. It is thus seen that almost
+every object with which man comes in intimate contact is capable of
+conveying to him the poison of one or more diseases. If it were possible
+for us to separate ourselves completely from everything with which we are
+ordinarily associated there can be no question that the span of human
+life would be greatly increased, and that death from bacterial and
+parasitic diseases generally would no longer occur. All this is said not
+with the object of startling the reader, but to warn him of the dangers
+that surround him on every hand, and to urge a recognition of that which
+can so materially prolong his life. Fortunately these sources of
+infection may be almost entirely done away with by a few simple rules of
+life, and the health and longevity of mankind must necessarily be
+directly proportionate to the care with which we observe them.
+
+It is now in order to discuss in detail the subject of personal hygiene.
+
+
+FOOTNOTE:
+
+[1] See the volume in this Library, _Animal Competitors_, by ERNEST
+INGERSOLL, for the agency of rats and mice in the introduction and
+dissemination of plague and other diseases; and the means of destroying
+these pests of the farm.
+
+
+
+
+CHAPTER II
+
+CARE OF THE PERSON
+
+
+It is happily the case that in America the importance of personal
+cleanliness is more thoroughly understood, and is more generally
+practiced than any of the other important hygienic procedures. While it
+is true that there are many--particularly those of foreign extraction,
+and who live for the most part in the larger cities--to whom an
+occasional bath appeals only as a painful necessity, a very large
+percentage of those born in this country bathe regularly. It should be
+thoroughly understood that a daily bath is essential, not only from the
+standpoint of cleanliness, but from the fact that this practice is in the
+highest degree conducive to health. It should never be forgotten that by
+cleanliness infectious materials are removed from the surface of the
+body, and at the same time the skin is put into a condition to eliminate
+from the system those waste products which it is its special function to
+remove. The close relationship of the proper activity of the skin to
+health is perhaps not generally sufficiently appreciated--for it is true
+that the body cannot remain normal when the secretory power of its glands
+is impaired, and that even death quickly follows when they cease to
+functionate altogether.
+
+_Advice as to Bathing._--Much difference of opinion exists as to the
+proper temperature of the water for bathing, some holding that it should
+be quite cold, while others are equally positive that it should be warm.
+Unfortunately it is impossible to give fixed rules concerning this
+somewhat important matter, for there is every reason to believe that it
+should be determined in each individual case according to circumstances,
+and that, therefore, both may be right. Some persons unquestionably do
+better with one, and some with the other. It has been established clearly
+that the cold bath is highly stimulating, and where not too prolonged,
+and when followed by vigorous rubbing, is undoubtedly healthful for a
+large number of people. The cold bath is often used by physicians in the
+treatment of diseases of low vitality. Many persons however, are
+unpleasantly affected by bathing in water of a temperature much below
+that of the body; particularly is this true of women, and the like may be
+said of thin and nervous persons of the other sex. It is claimed by the
+advocates of the cold bath that those who practice this procedure daily
+are practically immune from colds, but this, certainly, is not always
+true; on the contrary the writer has seen instances where the cold bath
+has unquestionably led to chronic nasal catarrh, with increased tendency
+to inflammatory conditions of the air passages. It is also the case that
+baths of this description tend in some persons to prevent a normal
+accumulation of fat beneath the skin, and keep individuals of this kind
+unnaturally lean.
+
+The warm bath is perhaps, on the whole, more popular than the cold, since
+it is preferred usually by children and women, and is practiced by a
+considerable proportion of adult males. It is unquestionably somewhat
+enervating, and at best fails entirely to give the agreeable stimulation
+experienced by those who take a cold plunge. It is, however, to be
+preferred in those instances where cold water produces disagreeable
+effects, and if the bath be not too long continued it is followed by no
+ill results. Persons who become lean under cold baths not uncommonly take
+on flesh when they begin to use warm ones. It is unquestionably true that
+the latter is to be preferred in hot climates.
+
+The sea bath is invigorating not only from the water being cool, but as a
+consequence of the pleasurable excitement with which it is attended. Its
+greatest disadvantage lies in the fact that there is a tendency to overdo
+it, many persons remaining in the water for hours. Ten or fifteen minutes
+is as long as the average person should indulge in sea-bathing, and it is
+a question if even those who are young and vigorous should remain in the
+water longer than half an hour.
+
+Bathing of any kind should be indulged in before meals, the best time
+being before breakfast in the morning.
+
+_Care of the Teeth._--Nothing in connection with the subject of personal
+hygiene is of more importance than keeping the teeth properly cleansed.
+The fact is not generally appreciated that sound teeth stand in a most
+intimate relationship with good health, and that disastrous consequences
+are sure to follow sooner or later where these most important structures
+are neglected.
+
+While it is true that in a person of vigorous health one or two decayed
+teeth do not, as a rule, occasion obvious trouble at once, ill effects
+are sure sooner or later to be felt. For one thing, a person without good
+teeth cannot chew his food well. Those who begin by neglecting what at
+first are slight defects in the teeth seem to acquire in the course of
+time a sort of habit of doing this, and ultimately disregard and fail to
+have corrected the more serious diseases of the dental structures.
+Nothing is more common than for the practicing physician to find patients
+with one or more teeth partially gone, or, even worse, with only the
+exposed roots remaining.
+
+Where cavities exist, food is constantly forced into them, and undergoing
+decomposition, the breath of their owner becomes foul, and portions of
+decayed food mixed with multitudes of bacteria are constantly swallowed;
+sooner or later there inevitably follows under such circumstances
+catarrhal conditions of the stomach, which reaches a point in some
+individuals where the health is seriously threatened. Not only do bad
+teeth produce trouble in the way just mentioned, but there is every
+reason to believe that germs that produce disease--particularly those
+that cause consumption--not uncommonly find their way to the interior of
+the body through the resulting cavities.
+
+It is the duty of everyone to properly cleanse the teeth at least once
+daily--to do so after each meal would be even still better. This should
+be done with a moderately soft brush, with which it is unnecessary to use
+tooth-powders or lotions--though many prefer to do so. Where something of
+the kind is desired, ordinary lime-water is perhaps as satisfactory as
+anything else; peroxide of hydrogen, diluted eight or ten times with
+water, to which a pinch or two of ordinary cooking soda has been added,
+undoubtedly aids the cleansing process, and has the advantage that it
+leaves a pleasant after-taste in the mouth. In brushing the teeth care
+should be taken that every part of the tooth receives attention, it being
+not sufficient, as is so often done, merely to brush the front. It should
+be the practice of everyone to have the teeth looked over at least once a
+year by a good dentist, as even where cleansing is diligently performed
+decay frequently sets in on their inner sides.
+
+The utmost care should be taken of the permanent teeth especially, and as
+long as it is possible to prevent it no one should be allowed to pull
+them. There can be no doubt that life is shortened by the early loss of
+the permanent teeth in most, if not in all, cases--not to count loss in
+health and happiness that follows their absence.
+
+_Clothing,--Material and Color._--Clothing will be considered in this
+article only as regards its function of properly protecting the body,
+which it does by preventing the escape of heat, thus keeping the body
+warm, or, under other circumstances, by keeping out excessive heat or
+cold.
+
+Materials of which clothing is made differ very greatly in their ability
+to accomplish the object just mentioned, some being comparatively poor
+conductors of heat and hence fulfill the desired function admirably,
+while others, for opposite reasons, are of comparatively little value for
+this purpose. In general it may be said that structures of animal origin,
+such as wool and silk, are much poorer heat conductors than those
+obtained from the vegetable world, and as a consequence the former are
+justly held in much higher esteem as material for clothing than the
+latter. It should not be forgotten, however, that the protective value of
+a fabric also depends upon the manner in which it is woven, since those
+that are loosely constructed are much warmer, other things being equal,
+than those that are put together more closely; this depends upon the fact
+that in the former there are innumerable small cavities between the
+fibers in which air is contained, and as this substance is a very poor
+conductor of heat, it follows that a garment made loosely and containing
+many such chambers is warmer than where the number is less. It may well
+be the case that a fabric constructed of a material which is a poor
+conductor of heat and closely woven may be actually cooler than another
+composed of a substance which is a much better conductor of heat but of a
+loose texture.
+
+The efficiency of different materials of which clothing is made also
+depends upon their capacity to absorb water. This may be done in two
+ways: the water may simply collect between the fibers, in which case it
+may be in a large measure removed by wringing, or it may be actually
+absorbed into the substance composing the fabric, and, as a consequence,
+the latter, even though containing much moisture, do not appear damp.
+Fabrics made from vegetable materials, as cotton or linen, have little
+power of actually absorbing water, and hence they become wet on the
+slightest addition of moisture, while on the other hand those of animal
+origin have the capacity of absorbing water, and appear dry even after
+the addition of this substance in considerable amounts. A person,
+therefore, dressed in cotton fabrics will find after active perspiration
+has begun that his clothing quickly becomes moist, while if he have on
+woolen garments this will not occur. It is particularly noteworthy that
+water is gradually removed by evaporation from animal fabrics, which
+causes a general cooling without producing a chill; it is therefore
+readily understood that woolen clothing is much to be preferred where
+active exercise is being taken.
+
+Color is also of some importance in determining the value of a fabric for
+protecting the body from the sun's heat. Within recent times we have
+learned a great deal respecting the wonderful penetrating power of the
+invisible light rays, and we have every reason to believe that these
+modify to a very considerable degree every process going on within the
+body. The violet and ultra-violet rays are those that unquestionably
+exert most influence, and it has been suggested that they may be broken
+up and rendered innocuous by covering the body with materials having a
+reddish-yellow color. It is not necessary to put these materials on the
+outside where they would be conspicuous, but they may be used as lining
+for hats and clothing; and there are good reasons to believe that if
+their use were generally adopted suffering and actual loss of life from
+overheating would be greatly reduced, particularly in warm countries.
+
+_Work and Rest._--Very slowly the people of our country are beginning to
+realize that it is quite as necessary to rest as to work, though
+unfortunately in some quarters a strenuous life is urged as being only
+secondary in importance to possessing a big family; that there is an
+intimate association between the two there can be no doubt, since the
+latter beyond peradventure would entail the former. It has ever been the
+habit and misfortune of sages now and then to desert the field of their
+own peculiar activities and to make incursions into unknown
+regions--generally giving advice with a dogmatism and finality
+proportionate to their ignorance of the subject under discussion.
+
+As a matter of fact the average American works entirely too much, and
+while he sometimes accumulates an immense fortune with astounding
+rapidity, to his sorrow he often learns later that he has likewise
+acquired a damaged heart, premature thickening of his blood-vessels or
+nervous dyspepsia with all of its attendant evils. Descended as we are in
+a large measure from the most vigorous and adventurous Europeans of the
+last few centuries, and coming into possession of a new world where
+everything was to be done, this tendency to overwork is most
+natural,--and for this reason is all the more to be combated. That we
+have been able so successfully to carry the burden for several
+generations is indeed remarkable, but there are not wanting numerous
+indications that the strain is beginning to tell. If we do not call a
+halt, and devote more time to rest and agreeable pastimes, disastrous
+consequences are sure to follow, and we will become in the course of time
+a race of neurasthenics and degenerates. Attention should likewise be
+directed to the fact that men do not develop to the highest point of
+mentality who devote their entire time to work, as leisure is absolutely
+essential for thought and the development of all that is best in man.
+
+Let us then cast aside the shallow and ignorant preachments of those who
+do not understand the subject, and devote a reasonable time to the
+reading of good books, to thought, to the cultivation of the arts and
+sciences, and to pleasurable pastimes. In these particulars we are far
+behind Europe, and we shall never take our place as an intellectual
+people until we radically change our method of life. A nation must dream
+before becoming great. Let it not be understood from the foregoing that
+the writer would in the slightest degree minimize the necessity for a
+reasonable amount of work, for he thoroughly appreciates that without
+labor neither the individual nor the nation itself could remain sound--it
+is only urged that excessive work is quite as much to be feared as none
+at all.
+
+_Health and Labor._--As to the number of hours that should be devoted to
+labor no rule can be laid down. It all depends on the age, physical and
+mental vigor of the individual, and likewise, to a considerable degree,
+on the character of the work. Occupations requiring intense mental or
+physical strain can only be kept up for short periods of continuous
+application, while, on the other hand, quite naturally, those of a less
+strenuous nature would permit longer hours. The young man, in pride of
+perfect bodily and mental vigor, too often assumes, because he has been
+able in the past to do pretty much anything that pleased him without
+ill-effect, that he can continue to do the same through life. No greater
+mistake could be made.
+
+Anything that has a tendency to undermine the health, repeated
+sufficiently often, will ultimately cause a complete breakdown. How often
+do we see the strength and beauty of early manhood blighted and turned to
+premature old age and death as a consequence of disregarding the warnings
+that have just been given! How frequently do we observe young men
+rejoicing in the emancipation from home and school and spurred on by the
+fatal delusion that while others might suffer they will not, becoming in
+the end the victim of that arch enemy of early manhood, consumption!
+Every practicing doctor has seen this, not once, but hundreds of times,
+and in the vast majority of instances he can say with truth that the
+frightful result is a consequence of overwork--too often associated with
+nocturnal dissipation. The man who works during the day, and devotes his
+nights to alcohol and gay company when he should be sleeping, will
+assuredly, sooner or later--and usually sooner--suffer the inevitable
+consequences.
+
+To those who live sedentary lives, active out-door exercise is very
+essential, but inasmuch as this little volume is being written for those
+who live a saner and more healthful existence, it is not deemed necessary
+to discuss here this phase of the subject.
+
+_Value of Sleep._--Closely connected with the subject just discussed is
+sleep. Here also we have no rules, or laws, from which we can clearly
+determine the amount required in individual cases. Overwise philosophers
+have asserted that seven hours for a man, eight hours for a woman, and
+nine hours for a fool, was the allotted time for sleep. As a matter of
+fact, the necessity for repose varies greatly in different individuals,
+some of them requiring less while others demand more. It is a safe rule
+to follow that every man should sleep as long as he naturally desires,
+for nature is a much better mentor than any man could be--however
+learned. The majority of men require at least eight hours of sleep for
+the day and night, and this should be secured if possible at such a time
+as will permit it to be undisturbed; hence it is that man usually prefers
+to sleep at night, and, all things considered, it is probably the time
+best suited for his repose. We read many marvelous stories of certain
+great men who required little or no sleep. Within recent years the press
+has frequently contained articles recounting the extraordinary fact that
+a certain prominent inventor of this country lived daily on a mere
+spoonful or so of food, and only slept a few hours now and then when
+there was nothing else particularly to do. Such stories should be
+accepted only on absolute proof, as, irrespective of their utter
+improbability, one may observe that they are generally insisted upon in
+and out of season with a pertinacity that would indicate that they were
+conceived and are scattered abroad with the sole idea of impressing the
+general public with what a marvelous and unusual person the individual in
+question is. There can be no reasonable doubt that they are merely
+evidences of childish vanity and puerile mendacity, and are only referred
+to here for the reason that young persons, ignorant of the laws of
+health, might attempt to emulate them, with results that could be but
+disastrous. _Nothing so preserves youth, health, and good looks as a
+sufficient amount of sleep, and it is pre-eminently the secret of long
+life._
+
+Reference will be made in the chapter on the Hygiene of Infancy to the
+necessity of children sleeping as much as is possible. It will do no harm
+to say again here that nothing is so essential for the proper development
+of the body as sleep, _and that it is absolutely a crime to awaken a
+child except under circumstances of absolute necessity._
+
+_Precautions in Respect to Eating._--A sufficient amount of sleep, and a
+proper quantity of digestible and nutritious food, thoroughly cooked and
+carefully masticated, are the things which above all others are most
+important for the maintenance of health. In the chapter on Foods, the
+nutritive values and digestibility of the various articles eaten by man
+will be discussed with sufficient thoroughness to instruct the reader as
+to a wholesome dietary; it is, therefore, not necessary here to go into
+the matter fully, but the subject is so important that a few general
+remarks will not be out of place.
+
+Eating should never, so far as is possible, be hurried. Nothing is more
+important for the proper digestion of food than its thorough
+mastication, and this can only be accomplished when sufficient time is
+allowed for eating. It is not necessary that this be done to the extreme
+advocated by some, but it is certainly of the highest importance that the
+food be so thoroughly chewed that it is reduced to fine particles, and
+that it should be so soaked in saliva that it may be swallowed without
+the aid of liquids of any kind.
+
+It is also desirable that food should not be taken while the individual
+is tired, so that it is a good plan where this condition exists for one
+to lie down for a short time before eating.
+
+Regularity in eating is likewise of importance, it being best to take the
+meals at stated periods; the consumption of food at irregular hours often
+leads to indigestion and is a practice which should not be indulged in.
+
+It is highly desirable to have food served under agreeable circumstances,
+digestion being accomplished in a much more satisfactory manner if
+pleasant conversation be indulged in during the meal, and if the food be
+of an appetizing character. Nothing is of more importance in connection
+with this subject than to have the food properly prepared. Not only is
+thorough cooking important from the standpoint of making foods
+digestible, but as is shown in another part of this volume, grave and
+sometimes fatal diseases are contracted by a neglect of this important
+procedure.
+
+Fruits, contrary to what is generally thought, contain but little
+nourishment, and severely tax the digestive powers of those who have a
+tendency to dyspepsia. When eaten at all, they should be perfectly ripe
+and fresh, and should always be taken after meals rather than before.
+
+_Drinks,--Coffee, Tea, Milk, etc._--Much misconception exists, among
+people generally, and even among the medical profession, concerning the
+proper amount of water that should be drunk. While this substance is
+unquestionably the most wholesome of all drinks, there exists no
+necessity for taking it in great quantities at times when the system does
+not call for it. It would perhaps be a good rule for all to form the
+habit of drinking little while eating, the reason for which will be
+explained hereafter.
+
+Coffee is exceedingly popular both on account of its delicious odor and
+taste when properly made, and for the reason that it is highly
+stimulating. While it is borne by young and vigorous persons of either
+sex with apparent impunity, there frequently comes a time in life when it
+can no longer be drunk without ill effects. As a general rule, dyspeptics
+do not bear it well.
+
+Tea, if properly prepared, is a most palatable beverage, and one that is
+generally better borne than coffee. It is more wholesome when taken
+without lemon juice, and like coffee it is less disposed to produce
+trouble if largely diluted with milk, or if taken without cream or sugar.
+
+Cocoa and chocolate are often used as substitutes for tea or coffee, and
+where they agree with the individual are perhaps as wholesome as either.
+Both, however, contain considerable quantities of fat, and as they are
+frequently prepared with cream, or very rich milk, they are not as a rule
+well borne.
+
+While milk might be considered as being almost as much a food as a drink
+still the fact that it is fluid, and that it contains a very large
+percentage of water, causes it to be regarded as a beverage. When taken
+slowly--and this precaution is particularly necessary where it is fresh
+and sweet--milk is a drink that should be regarded as being on a par with
+water. It contains no injurious substances, but sour milk should, as a
+rule, be avoided by dyspeptics.
+
+The cardinal principle in taking beverages of any kind at mealtime is
+that they should be drunk alone after the food has been swallowed, as
+when they are taken with the purpose of softening the latter, mastication
+is seriously interfered with and the proper soaking of the food in the
+saliva prevented.
+
+_Alcoholic Beverages._--Alcoholic drinks are so fully discussed in a
+latter part of this book that here it may merely be stated that they
+cannot be regarded as having food-value to any degree, and so far as the
+matter is at present understood, appear to be entirely superfluous, and
+even positively injurious. If taken at all, they should be consumed in
+extreme moderation, after meals rather than before. The young especially
+should be particularly warned against the use of all beverages of this
+class.
+
+_A Word on "Soft Drinks."_--Mention should also be made of those drinks
+commonly sold at soda-fountains. The vast majority of them may be taken
+occasionally without any appreciable ill effects, but the habitual use of
+beverages containing considerable quantities of syrup is not entirely
+wholesome. Particularly is this true where the drink contains stimulating
+drugs, such as do some of those most advertised. Some of them are, if no
+worse, the equivalent of a strong cup of coffee, and should, therefore,
+no more be taken every hour or two during the day than a cup of the
+substance just mentioned. If their use is persisted in, it is sure to be
+followed by indigestion, and in many instances nervous disorders of even
+a serious character. The reader should also be warned against the use of
+drinks containing medicine for the relief of pain--particularly those
+that are advertised as remedies for headache. Practically without
+exception, all such drinks contain coal-tar preparations that greatly
+depress the heart, and have in a number of instances been followed by
+death. Drugs of this character should be taken with the utmost
+circumspection, and only on the prescription of a competent physician.
+
+_Tobacco._--Tobacco, of all nerve sedatives, is the most universally
+used. In moderation it could not be said that it is followed by any
+apparent ill effects in the majority of people, but if used in excess
+oftentimes sets up serious disturbances. It is peculiarly injurious to
+boys, and should never be indulged in until manhood is reached. Some
+persons seem to possess a natural immunity to the ill effects of
+nicotine, and appear to be able throughout their lives to chew or smoke
+tobacco in any amount without harmful results; such instances are,
+however, rare--its excessive use being usually followed by symptoms that
+may be of a serious nature. Of the two methods of use perhaps smoking is
+less open to objection, though it is unquestionably true that chewing is
+not so apt to cause disturbances of the heart. Smoking affects the
+stomach, but not to the extent that chewing does.
+
+
+
+
+CHAPTER III
+
+SANITATION IN AND ABOUT THE HOUSE
+
+
+The bearing of intelligently located houses of proper construction on
+health is not so generally understood, even by physicians, as the facts
+warrant, and, of course, is even less well recognized by the non-medical
+public. It is true that some attention has been given to the matter of
+_location_, but even in this connection there prevails a woful ignorance
+among all classes as to just how the diseases are transmitted that are
+most influenced in this way. As a result of recent advances in medicine
+it has been clearly shown that at least some of the diseases that are
+most influenced by locality may be easily avoided, and as a consequence
+we find that the views of the modern sanitarians have necessarily
+undergone a certain amount of change in this direction. On the other hand
+recognition of the necessity of hygienic _construction_ has not been
+sufficiently accentuated,--since it is possible by proper attention to
+the details of building to do away entirely with at least two of the
+diseases that have heretofore been the principal drawbacks to life in all
+tropical and sub-tropical countries. Much importance likewise attaches to
+houses being thoroughly ventilated, and to their being sufficiently roomy
+to properly accommodate their inmates. The following table shows the
+striking relationship that mortality bears to over-crowding:--
+
+  RELATION OF DEATH-RATE TO DENSITY OF POPULATION.
+
+  City.              Mean number      Average death-rate
+                   of inhabitants   per 1,000 inhabitants.
+                   to each house.
+  London                  8                24
+  Berlin                 32                25
+  Paris                  35                28
+  St. Petersburg         52                41
+  Vienna                 55                47
+
+Many other statistics could be quoted, but all follow the general trend
+of those just given.
+
+_Choice of Site._--In our rural districts the inhabitants have a wide
+latitude in the matter of the selection of the location for their
+houses, and it is usually the case that our people are sufficiently
+intelligent to make the best use of their opportunities in this
+direction. It may, however, be mentioned that it is generally considered
+that building-sites in the neighborhood of cemeteries are not favorable
+locations, nor should houses be erected in the vicinity of a
+manufacturing plant that gives off injurious gases, or obnoxious
+materials of other kinds. Inasmuch as we now know that malaria is
+transmitted by a certain mosquito, and that by properly screening the
+house their attacks may be avoided, the necessity no longer exists for
+avoiding the vicinity of lakes and rivers as building-sites; such
+localities being as a rule pleasant and often picturesque, they would
+naturally under ordinary circumstances be selected, and there now remains
+no reason why this may not be done,--provided that the house is so
+constructed that mosquitoes can be effectually prevented from gaining
+entrance.
+
+Of much importance is the selection of a locality where good and pure
+water can be easily procured, as otherwise disastrous consequences are
+sure to follow.
+
+The soil should be of a light and porous character, easily permeable by
+water, and free from the decomposing remains of excretions of man or
+animals. There is much reason for the belief also that the level of the
+ground-water plays a somewhat important part in the salubrity of any
+given locality, and it is generally considered that this should be at
+least ten feet below the surface. It is generally thought, and probably
+with truth, that those sites are most healthful which have their location
+on a basis of granite, or other rock-foundation; in such localities there
+is usually a considerable slope of the general surface of the ground,
+with the result that water rapidly runs off after rains, and consequently
+stagnant pools, which might serve as a breeding place for mosquitoes and
+bacteria, do not form. Soils through which water easily permeates are
+likewise, as a rule, healthy, though this depends in a measure upon
+whether or not they contain a very considerable proportion of vegetable
+matter. Clay foundations are healthful where there is a considerable
+slope to the surface of the ground, but where this does not exist the
+soil is damp, owing to its impermeability, and often has stagnant pools
+upon its surface. Marls and alluvial soils are not regarded as being
+wholesome, but it is not unlikely that their bad reputation is largely
+due to the fact that they generally exist in the neighborhood of rivers
+and other considerable bodies of water where mosquitoes are numerous.
+There are no reasons going to show that cultivated lands are
+unhealthy--even where they receive yearly abundant additions of manure.
+Where it is necessary to build in damp localities the site should be
+thoroughly drained, and the space upon which the house is constructed
+should be carefully covered with some impermeable cement.
+
+_Building Materials._--Of all building materials, the one most commonly
+employed in America is wood. This arises from the fact that in the past
+we have had unlimited quantities of timber from which lumber could be
+procured at a price so reasonable that no other material could ordinarily
+be considered. That the wooden house has some advantages cannot be
+denied; its walls rapidly cool following the torrid days that so commonly
+occur during the summer in almost all portions of the United States, and
+it is usually well ventilated as a result of the numerous fissures
+naturally existing in its structure.
+
+Next to wood, bricks are most commonly used for building purposes, and
+have many advantages, among which are their handsome effect, their
+stability, and their being poor conductors of heat; the last mentioned is
+of considerable importance, since it keeps both heat and frost from
+rapidly permeating the interior, and as a consequence houses constructed
+of this material are cooler in summer and warmer in winter.
+
+Other materials occasionally used are concrete, granite, marble, and
+sandstone, any of which, on account of their durable character and the
+beauty that they lend to structures made from them, may be selected for
+building purposes, but inasmuch as they are rarely used in rural
+districts, a detailed consideration of their peculiar advantages for
+building purposes is not deemed here necessary.
+
+The internal wall-coating of houses deserves more consideration than is
+commonly accorded it, since the dyes used for coloring wall-paper and
+curtains in some instances contain noxious materials. Chief among those
+that are dangerous are the bright green pigments which commonly contain
+arsenic as their principal constituent; where these or other poisonous
+substances are employed in interior decorations the air, wherever the
+room is kept closed, may become more or less impregnated with poisonous
+gases, and serious consequences to the inmates may ensue.
+
+_Screening Indispensable to Health._--Nothing is more important in
+connection with house construction than having every opening thoroughly
+screened. We have learned that both malaria and yellow fever are
+transmitted always by certain kinds of mosquitoes, and it therefore,
+becomes a matter of the greatest importance to effectually prevent the
+entrance of these insects. It cannot be too strongly insisted upon that
+we absolutely know that the statement just made is correct, and that
+avoiding the diseases referred to becomes as a consequence entirely a
+matter of preventing the entrance of mosquitoes into houses.
+
+[Illustration: Fig. 1. ANOPHELES. (Malarial Mosquito.)]
+
+[Illustration: Fig. 2. CULEX. (Common Mosquito.)]
+
+The _Anopheles_ mosquito, which is the one that transmits malaria, often
+exists in localities where the more common varieties do not occur, and on
+account of the habits of this insect their presence is liable to be
+overlooked. They seldom attempt to bite during the day, and it is only
+rarely the case that they try to do so at night in a well lighted
+room;--particularly where movement of any kind is going on. During the
+day this mosquito remains perfectly quiet in the dark corners of the
+house, and is very fond of resting on cobwebs, presenting, when doing so,
+an appearance strikingly similar to that of fragments of leaves, soot or
+of other natural objects that are frequently found suspended on such
+structures. On account of these peculiarities and for the further reason
+that the insect bites mainly just following daybreak, when the victim is
+profoundly unconscious in sleep, its presence often remains undetected,
+and as a consequence we occasionally hear from those who do not take the
+trouble to inform themselves that malaria exists in this or that locality
+where mosquitoes do not occur.
+
+The yellow-fever mosquito bites for the most part during the day, but
+will do so at any time when there is light. In districts where this
+disease occurs it is quite as important to prevent its entrance as that
+of the malarial mosquito. Not only does screening prevent malaria and
+yellow fever, but it keeps out flies and other insects that
+unquestionably bring with them the germs of other diseases.
+
+There now remains no doubt that several affections, notably typhoid fever
+and dysentery, are frequently communicated by means of the common
+house-fly, which spends its time alternately on the fecal material around
+privies or in other filth, and in our kitchens and dining-rooms; it is
+one of the most astounding evidences of the power of habit, in the face
+of common sense and ordinary decency, that we have not long ago taken
+active steps to rid ourselves of its disgusting presence. Fortunately in
+screens we have a perfect barrier to the entrance of flies, and no house
+can be considered complete without being thoroughly equipped with these
+all-necessary appliances.
+
+It is scarcely possible to overestimate the economy that results from the
+use of screens; among the various means employed for conserving the
+public health they take first rank, and undoubtedly insure those who live
+in houses to which they have been added an immunity against the costly
+effects of disease that could scarcely be computed. A house would be more
+habitable without chairs, beds, or tables than screens, since in the
+absence of the former we may be healthy, though somewhat uncomfortable,
+but without the latter serious disorders are pretty certain, sooner or
+later, to make their appearance.
+
+It is of considerable importance to use a screen the mesh of which is
+sufficiently fine. Where mosquitoes exist, the screen should be of such
+fineness that at least sixteen, or better eighteen meshes be in each inch
+of the gauze. Where it is absolutely certain that mosquitoes are not to
+be feared, the spaces may be somewhat larger--but always of such size as
+will prevent the entrance of the smallest fly.
+
+_Air-space Required._--It is of much importance from a hygienic
+standpoint that the rooms of dwellings should be sufficiently large. The
+height should never be less than eight feet, and the living-room should
+be made as large as circumstances will permit. Bed-chambers should
+contain at least 1,000 cubic feet of air space for each adult, with
+somewhat less for children, though it should never be forgotten that the
+more the better; this means that each person should have the equivalent
+of a room which is at least 10 x 12 x 9 feet.
+
+_Heating._--Americans are extravagant in the matter of heating to a
+degree that astonishes the average foreigner, and it is by no means sure
+that we do not go to unhygienic extremes in this direction. It is not,
+perhaps, true that the excessive heat itself could be considered as
+especially hurtful, but it is too often the case that the conditions
+required to secure the degree of heat preferred by us are incompatible
+with proper ventilation, and hence are to be condemned. It is generally
+considered that the temperature of living-rooms should be somewhere about
+70°F.; for many persons this is lower than would be entirely comfortable,
+and as a consequence our houses in the winter are frequently kept nearer
+80°F. than the figure just given. The reader should be urged to see to it
+that, at whatever temperature his habitation is kept, a sufficient amount
+of ventilation be secured.
+
+There are many different methods of heating, the most satisfactory of
+which are by means of hot water or steam; a modified form of the latter
+is the so-called vapor method, which in recent years has proven extremely
+satisfactory. Hot air, supplied by a furnace is also extensively used,
+and for the reason that by this method fresh air from the outside is
+constantly brought into the house, it is theoretically to be commended;
+practically, however, a considerable difficulty is experienced in
+securing an equable distribution of this heat throughout the various
+parts of the house, and as a consequence it has not achieved the
+popularity that it would otherwise have done.
+
+Inasmuch as the installation of plants for heating by the methods just
+referred to entails quite an expense, and for the further reason that
+they require coal for satisfactory operating, they have not been employed
+in the rural districts of America to any considerable extent. The farmer,
+for the most part, depends on the old open fireplace where wood is
+plentiful and the weather does not become excessively cold, while in
+those portions of the country where the temperatures in winter go very
+low, the stove is generally employed. Of the two methods, the former is
+much the more hygienic where it can be used successfully, but over a
+greater portion of the United States this cannot be done owing to the
+cold winter climate.
+
+The principal objection to the stove lies in the fact that the heat that
+comes from it is very dry, and that where its walls have to be heated
+excessively, unpleasant odors are apt to be generated; the former is
+usually and ought always to be obviated by keeping upon the stove a
+vessel of water, the vapors from which moisten the atmosphere, and the
+latter by having the stove of such size that it will not require
+excessive heating in order to warm the room in which it is placed.
+Wherever possible the open fireplace is to be preferred to the stove for
+the reason that it very thoroughly ventilates the room.
+
+_Ventilation._--In order that the health of the inmates may be conserved
+proper ventilation of all habitations is essential. However cold the
+weather may be, an abundance of fresh air should be allowed to enter all
+parts of the house. In the average wooden dwelling there are so many
+cracks that good ventilation is generally secured without opening doors
+or windows, but where the construction does not permit this, openings for
+the entrance of air should be left in the most convenient and suitable
+places. Windows may be slightly raised and draughts prevented by proper
+screening, or what is even better, rooms should be so constructed that
+they have openings at the top and at the bottom to allow free
+ventilation. Openings towards the upper portion of rooms are especially
+important in hot weather, as the warm air rises to the ceiling and
+escapes only very slowly where such exits do not exist. Lowering windows
+from the top aids materially in allowing the hot air to escape, but this
+is not altogether so satisfactory as having openings higher up on the
+walls, or in the ceiling.
+
+_Disposal of Sewage._--No problem that confronts the dweller in the rural
+district is of greater importance than the proper disposal of sewage. It
+is unfortunately impossible in most instances for the farmer to have in
+his house a system of water-works, and, therefore, all dish-waters and
+slops are thrown into the yard, and a privy is used instead of a modern
+water-closet. Where the lay of the land is such that water readily runs
+off, or the soil is of a character that permits rapid absorption,
+throwing slops on the ground around the house may not constitute a danger
+to the inmates, but nothing is more certain than that the old fashioned
+privy is a dire menace to the health of all those in its vicinity.
+
+Not only are infectious materials brought into houses by flies, from
+fecal matter and other excretions, but they are carried away by the
+rains and sometimes contaminate sources of water-supply. It is
+furthermore extremely probable that bacteria in particles of dust from
+dried fecal material may be carried by the winds from privies into wells
+and houses, and as a consequence diseases may be spread; of perhaps still
+more importance--and certainly of far greater moment all over the
+southern portions of the country--is the fact that hook-worm disease and
+other infections caused by animal parasites are transmitted from man to
+man as the result of our adherence to the old fashioned privy.
+
+As will be explained in the chapter devoted to the common communicable
+diseases, the eggs of the hook-worm pass from the intestine along with
+the feces of those who are victims of this parasite and reaching the
+ground, hatch out in the course of a few days minute hook-worm embryos,
+which crawl away and permeate the soil in the vicinity; later collecting
+in little pools that form after rains, or in dew-drops during the night,
+they attach themselves to the skin of barefooted children who come in
+contact with such collections of water, and boring into the body
+ultimately, through a circuitous route, reach the intestines. Here they
+undergo further development, and in a short time become mature
+hook-worms, which in their turn lay eggs, and the life cycle begins over
+again. It is thus seen that a child having hook-worm disease becomes a
+menace, on account of the privy, to its brothers and sisters, and of
+course quite commonly receives back into its own body, worms that had
+previously escaped as eggs.
+
+In the same way eggs of the two common tapeworms pass out with the feces,
+and the offal containing them being eaten by hogs in the one case, or
+being scattered in the vicinity and taken in with grass by cows in the
+other, have their shells dissolved off as soon as they reach the stomachs
+of these animals, and there are liberated small embryos that bore through
+the walls of the stomach and later find their way into the muscular
+tissues of these beasts, and there lie dormant until eaten by man with
+imperfectly cooked meat; after being swallowed, the embryo parasite
+passes to the intestine and soon becomes a fully developed tapeworm.
+
+Particular reference at this point should be directed to the evil
+effects, which are even still greater than those that come from the
+privy, of permitting children and hired helpers to scatter their feces
+indiscriminately in corners of the yard, the apple-orchard, or in the
+horse-lot; under such circumstances, where hook-worm disease is once
+introduced, the soil in the course of a short time becomes thoroughly
+permeated with the embryos of this worm, and, as a consequence, all of
+the children who play in the infected area barefooted, as is customary in
+the country, are sooner or later infected with these parasites. It is
+thus seen that soil-pollution from fecal material is a most dangerous
+thing, and, particularly in the southern portion of the United States,
+deserves the most earnest consideration of everyone. We should see to it
+that our children only evacuate their bowels in properly constructed
+closets; and it is the duty of the head of every family to provide such a
+place for the accommodation of those who are dependent on him.
+
+_Proper Construction of Out-door Privies._--The most practical and
+generally satisfactory device heretofore invented for the disposal of
+the sewage of communities unprovided with water-works is what is known as
+the Rochdale, or dry-closet, system. By this system a privy, at a
+distance from the dwelling, is constructed in the ordinary manner, with
+the exception that instead of being open at the back it is tightly
+closed. In the space beneath the seat receptacles are placed for
+receiving the urine and feces. These may consist of pails of wood or
+better of galvanized iron; or a single box occupying the whole space. If
+wooden receptacles are used, they should be thoroughly coated on the
+inside with tar, to prevent both leakage and the soaking of the liquids
+into the wood. One such structure, which the writer knows has been wholly
+satisfactory has a brick foundation with walls two feet high around the
+front and sides, within which rests a shallow tarred box. It ensures
+perfect cleanliness.
+
+In any case this space under the seat is tightly closed, being guarded by
+doors that open outward, through which the pails or box may be introduced
+and removed for emptying.
+
+Each privy contains a box in which is placed either wood ashes or dry
+powdered earth, with a small shovel by which a sufficient quantity of the
+dust to cover the deposit is thrown into the pail after each evacuation.
+It is remarkable how completely this shovelful of earth or ashes destroys
+all disagreeable smell. The privy should be provided with at least two
+opposite windows, both of which should be thoroughly screened. The
+entrance should have a door that is closed with a spring, so that it
+cannot be carelessly or accidentally left open when vacant. At intervals
+the pails containing the feces are removed, and the contents are carried
+to a distance and buried.
+
+Another plan that is quite satisfactory where iron pails are used, is to
+place a quantity of water in the vessels for receiving the feces, and
+then to pour in a small quantity of kerosene; the latter substance forms
+a layer over the water that keeps out flies, and does away largely with
+the disagreeable odors that are likely to emanate.
+
+If any contagious disease exists among those who use such a closet, the
+fecal material should be carefully sterilized before being removed, as
+by means of corrosive sublimate, carbolic acid, chlorinated lime, or any
+one of the many commercial disinfectants containing crysylic acid, all of
+which may be obtained at any drug store. If carbolic acid or other liquid
+antiseptics be used the amount by volume should be equal to about five
+per cent. of the material to be treated; the proportion of corrosive
+sublimate should be at least 1 to 1,000 where this disinfectant is used.
+Along with whatever antiseptic is chosen, water should be added in
+sufficient quantity to permit the whole to be rendered semi-fluid, and
+the mixture should then be thoroughly stirred, and the chemical left to
+act for some hours before emptying the receptacle. By far the most
+satisfactory method of sterilizing infected material, however, is by
+boiling, since disease-germs are killed by such a temperature in a few
+moments. Where iron receptacles are used, therefore, the simplest method
+is to set them upon an open fire in the yard for a little while.
+
+A privy constructed after the manner just described possesses some
+advantages even over the regulation water-closets that are used in
+cities, since they are cheaper in original cost, require less repairs,
+and are uninjured by a freezing temperature. The amount of care required
+to keep them in proper condition is not excessive, and they are so
+infinitely superior from a hygienic standpoint to the old-time privy that
+no sort of comparison is possible.
+
+It should always be remembered that the principal advantages of this
+closet are that where it is used we are able to collect all of the
+evacuations, which may then be properly deodorized with soil or ashes,
+and that it may then be finally disposed of in such a way that it cannot
+be reached by hogs or other animals; of very great importance also is the
+screening of the closet, since only in this way is it possible to prevent
+flies from gaining entrance to the fecal material in the receiving pails.
+
+_Water supply._[2]--In the location of houses and schools an eye should
+always be had to selecting a site where it is possible to obtain good,
+pure water. To those fortunate dwellers in the mountainous regions of our
+country this is usually a matter of little difficulty, since it is always
+possible to find a location in the neighborhood of which the purest
+spring water may be obtained. In less favored regions the well becomes
+the main reliance, while cisterns are used in some portions of our
+country, in which water is collected during the rainy seasons of the
+year. Of the two, the former is undoubtedly to be preferred, provided a
+pump be used instead of the old fashioned bucket. The writer is strongly
+of the opinion that a very large proportion of the contamination to which
+sources of water-supply are subject comes from the bucket being drunk
+from or handled by persons with contagious diseases, or from germs being
+blown into the well with dust, or carried in by means of insects and
+small animals. It is inconceivable that any appreciable amount of
+contamination from the surface can reach the underground streams that
+supply wells in localities that are thinly populated, though it is
+unquestionably true that a well might be infected as a result of the
+entrance of surface-water where its top is not properly protected. On the
+other hand we have in an open well or cistern every facility afforded for
+the entrance of bacteria.
+
+It is unquestionably of the utmost importance that wells be carefully
+covered over, and every precaution should be taken to prevent
+surface-water leaking into them around their edges. In order to comply
+with these conditions a pump is essential, since it is the only means by
+which water can be brought to the surface without exposing the contents
+of the well to contamination. It is likewise of the first importance to
+have the walls of the well curbed to a sufficient depth to prevent the
+possibility of seepage from the surface. It is, of course, also quite
+necessary that the well be of sufficient depth--the lower we go the more
+likely are we to secure a perfectly pure water. In regions where the
+water rises to within eight or ten feet, or less, of the surface, the
+possibility of the well being contaminated during the rainy season by
+seepage is considerably increased, and the waters of such wells should be
+used only after analyses have shown that they are pure; where this cannot
+be done, the water should be boiled before being drunk. Of course, the
+possibilities of contamination are greatly increased if the locality be
+thickly inhabited.
+
+As has been before remarked, cisterns are more liable to contamination
+from the air than are wells, chiefly owing to the fact that they are
+supplied by water that is conducted into them by gutters from the tops of
+houses. There is no question that during the dry seasons dust containing
+many kinds of bacteria is deposited all over the tops of houses and
+remains there until washed away by the rains. While it is true that the
+sunlight quickly kills most germs that produce disease a certain number
+of them would inevitably escape, and having gained entrance to a
+cistern, would be likely to multiply and later cause trouble. It is thus
+seen that however pure the rain-water may originally have been--and it is
+among the purest of all waters--it is likely to become contaminated in
+the process of collection, and may ultimately in this way become the
+source of disease. Where any doubt exists as to the purity of such water
+it should be boiled before use.
+
+Surface-streams also occasionally supply drinking-water in rural
+districts, and while the use of such waters may not always be attended by
+danger, their contamination by disease-producing germs is much more to be
+feared than when they are derived from wells or springs; where streams
+arise from and keep their course through uninhabited districts the
+probabilities are strong that their waters are pure and fit for use, but
+where they run through cultivated fields, and particularly where they
+pass in the neighborhood of houses, their waters should never be looked
+upon as being drinkable,--except after being boiled or properly filtered.
+Inasmuch as adequate filtration is exceedingly difficult to carry out,
+and requires a somewhat extensive and costly plant, this is, as a rule,
+not feasible for the dweller in country districts, and boiling,
+therefore, remains the only satisfactory method of rendering the water
+fit for use where doubt exists as to its purity.
+
+_Location of Pens and Stables for Animals._--Animals should always be
+housed at some little distance from the dwelling. While it is true that
+man does not often contract directly diseases from hogs, sheep, horses
+and cattle, there are some maladies of a most serious character that come
+to us in this way, and we should, therefore, always guard against their
+occurrence by removing ourselves as far as is possible from sources of
+possible infection. The matter also has an æsthetic side, as odors of a
+disagreeable character may prove very annoying where animals are kept too
+close to the house. It is likewise of importance that stables should be,
+if possible, on lower ground than the dwelling, since during rains
+materials from their dung may be washed around and under the house, and
+may possibly gain access to the well.
+
+Every care should be taken to keep hog-pens and stables clean, since
+otherwise very foul smells are engendered that oftentimes find their way
+to neighboring houses. There is also a suspicion that some of the germs
+that produce disease find the conditions suitable for their stables
+and pig-sties.
+
+In this connection it might be well to warn those unacquainted with the
+subject against the _all too common practice_ of close association with
+dogs, since it is well established that in addition to hydrophobia they
+may transmit, while apparently in perfect health, maladies of a deadly
+character to the human being. It cannot be too often emphasized that the
+less intimate our association with the lower animals is, the greater the
+likelihood of our escaping many serious diseases.
+
+
+FOOTNOTE:
+
+[2] This subject is fully treated in another volume of this Library,
+entitled _Home Water-works_, written by PROF. CARLETON J. LYNDE. It
+shows where water should be sought, and how it may be supplied under
+perfectly safe conditions to the household, with descriptions of
+machinery, estimates of expense, etc. This thoroughly practical book
+meets a widely recognized need for information, and is written by a
+specialist. Thousands of men living in rural parts of the United States
+and Canada, out of reach of a public water-system, have equipped their
+homes with water-supply conveniences equal to any found in the cities.
+Thousands more who could well afford to do so and who could do so
+advantageously, have not done so for various reasons--because the idea
+has not occurred to them, or because they did not know how to go about
+it, or because they mistakenly thought the expense too great. To all
+such this book should prove of the greatest practical help.
+
+
+
+
+CHAPTER IV
+
+HYGIENE OF INFANCY AND CHILDHOOD
+
+
+No characteristic of the Caucasian mind is more marked, and none more
+universally affects his actions than a constant, gnawing suspicion that
+the things going on around him are not being done in the proper way, and
+consequently an irrepressible desire to experiment, and if possible, to
+change everything. Such a spirit is unquestionably the basis of what we
+call progress, and, in so far as it conduces to the health and happiness
+of mankind, is entitled to our most hearty commendation. On the other
+hand, it cannot be denied that too often we endeavor to bring about
+changes with but an imperfect understanding of the basic principles at
+issue, and naturally, under such circumstances, our efforts are crowned
+with anything but success. In other words, an enlightened investigation
+of the whys and wherefores of any existing state of affairs may and
+often does, lead to improvement, while, on the other hand, ignorant
+meddling is likely to be followed by disastrous consequences.
+
+Nowhere do we see the bad results of false conceptions more marked than
+in our treatment of infants and children.
+
+     Particularly do young infants suffer in this way, as they are
+     pounced upon as soon as they enter the world by every old "granny"
+     and negro "mammy" in the neighborhood, and plied with abominable
+     concoctions that would be productive of homicide if we were to
+     attempt forcibly to administer them to grown men, and whose only
+     effect on the defenseless little sufferer is to cause colic and
+     indigestion. Many times has the writer seen a wee, tiny little
+     mortal, who was too young and weak to even protest, bundled up with
+     a mountain of flannels in the hottest weather of July and August.
+     True to the superstition that the warmer we kept an infant the
+     better, too frequently we see them confined to hot stuffy rooms
+     when they should be out in the sunshine, or under the trees.
+     Instead of being allowed to gain health and strength in the
+     forests, which are the schoolhouses of nature, the miserable little
+     wretch is later sent to a public school as soon as he or she can be
+     trusted to go alone on the streets, and the tiny victim too
+     frequently contracts diphtheria, scarlet fever, whooping-cough,
+     measles, or some other disease as a reward of merit. Truly we see
+     to it that the helpless innocents early realize the truth of the
+     melancholy and hopeless biblical lament that "man's days here are
+     few and full of trouble."
+
+We should rear our children with as little interference as possible,
+allowing them the utmost freedom compatible with their safety, and
+permitting them to do those things that nature and instinct demand. Above
+all let them sleep as much and as long as they will, insist that they
+live in the open air, and encourage them in every possible way to perfect
+their physical education by those active amusements that they
+instinctively prefer. After they have established a sound and rugged
+constitution ample time will be left for them to develop mentally.
+
+_Feeding of Nursing Infants._--The most important thing in connection
+with the feeding of infants is to always remember that nature has
+provided in their mother's milk, when sufficiently abundant and normal in
+quality, everything in the way of food and drink that they require.
+During the three days that usually intervene between birth and the coming
+of the milk in the mother's breast, infants may be given from time to
+time small quantities of pure water, but under no circumstances should
+anything else be allowed. During this period the child may be put to the
+breast four or five times in the twenty-four hours, for, while it gets
+but little in the way of nourishment, there is even at this time a watery
+fluid secreted in the breast that goes far towards supplying everything
+that the infant needs for the time being.
+
+A child should never nurse longer than twenty minutes at one time. It is
+likewise of importance that the time of nursing be strictly regulated.
+
+Particularly during the first year it is of the utmost importance to
+watch with an intelligent eye the growth and development of the child.
+Where the milk agrees with it it has a good color and gains regularly in
+weight; it cries but little, and is good natured, and thoroughly
+contented. Should it, on the other hand, lose weight, appear fretful and
+listless, and sleep badly, there is something wrong, and the mother
+should at once have her milk examined by a competent physician.
+
+In case the mother does not give sufficient nourishment there is no
+objection to partially feeding the infant on modified cow's milk--the
+method of the preparation of which will be considered later on.
+
+Where colic occurs it generally means that the infant is getting a diet
+too rich in albuminous foods, which should be corrected by advising the
+mother to take an abundance of out-door exercise, and to avoid all causes
+of worry so far as is possible.
+
+Vomiting freely is a very common occurrence in small children, and is
+usually the result of too much food being taken at a time. It also
+occurs, particularly some time after feeding, as a result of indigestion,
+which is frequently the consequence of the milk being too rich in fats.
+Wherever an infant shows signs of trouble it is well to advise the mother
+to use a diet less rich in meats, and to caution her against over-eating.
+
+Children should be weaned at the end of their first year. This had best
+be brought about gradually, by, in the beginning, feeding the child once
+daily, and then gradually increasing the frequency, at the same time
+proportionately leaving off the nursing. Where children are not thriving,
+it is often a good practice to wean earlier, in which case modified cow's
+milk, taken from a bottle, must be substituted.
+
+_Artificial Feeding._--While it is true that children often thrive for a
+time on the various baby-foods with which the market is so abundantly
+supplied, it is, nevertheless, the case that where fed in this way they
+are very apt to develop rickets or scurvy, and not uncommonly show
+evidences of bad nutrition in loss of weight and strength, becoming
+peevish and fretful, and sleeping badly.
+
+Much better than any of the artificial foods is properly modified cow's
+milk, which, with care, may be prepared in such a manner as to take the
+place of mother's milk in the vast majority of instances. In order,
+however, that this be successfully carried out, much care and attention
+is necessary.
+
+     At this point it is well to stress the fact that the mother's milk
+     differs from that of the cow in some quite important particulars,
+     and it is only by intelligently taking these differences into
+     consideration that it is possible for us to prepare an artificial
+     food that will be satisfactory. Principal among these differences
+     are that cow's milk contains three times as much albuminous
+     material as that of the human being, and that it is less rich by
+     about half in milk-sugar; furthermore, the former is acid in
+     reaction, while the latter is neutral, or faintly alkaline. It will
+     be seen, then, that in order to prepare a modified cow's milk that
+     will approximate that of the human being it is necessary to dilute
+     it with water sufficiently to cause the albumin to approach in
+     proportion that of mother's milk, and at the same time some alkali
+     must be added to neutralize the excessive acidity. Modified milk
+     prepared, however, from the whole cow's milk, would contain much
+     less fat than is desirable, so that we must use in making it the
+     upper third of the whole milk after it has been allowed to remain
+     undisturbed for a number of hours; in other words, in making
+     modified cow's milk we use a large proportion of the cream, with a
+     less amount of the other constituents.
+
+     The following table for calculating the proper proportion of milk
+     to be used at the various periods of the infant's life may be
+     recommended, as it gives quite as satisfactory results as those
+     that are more elaborate; it also gives the frequency of feeding and
+     the proper amounts that should be used. The table was devised by
+     Dr. C. E. Boynton, of Atlanta, Georgia.
+
+                   Fat      Quantity         No. of
+                percentage  ounces at     feedings in    Intervals
+                 desired.   feeding.       24 hours.      by day.
+
+     Premature     1.00      1/4 to 3/4      12-18      1 to 1-1/2 hrs.
+     1-4  day      1.00    1     to 1-1/2      6-10     2 to 4   "
+     5-7    "      1.50    1     to 2         10        2        "
+     2-   week     2.00    2     to 2-1/2     10        2        "
+     3-     "      2.50    2     to 2-1/2     10        2        "
+     4-8    "      3.00    2-1/2 to 4          9        2-1/2    "
+     2-   month    3.00    3     to 5          8        2-1/2    "
+     4-     "      3.50    3     to 5-1/2      7        3        "
+     5-     "      3.50    4     to 6          7        3        "
+     6-10 month    4.00    5     to 8          6        3        "
+     11-  month    4.00    6     to 9          5        4        "
+     12-    "      4.00    7     to 9          5        4        "
+     13-    "      4.00    7     to 10         5        4        "
+
+     In making calculations from this table it is assumed that the milk
+     from the upper third of the bottle, after it has been allowed to
+     sit for at least four hours, contains 10% of fat, and this is
+     therefore called 10% milk. The calculation is made as follows:--10%
+     milk is to the fat percentage desired, as the amount which we wish
+     to make up is to X. For example, if we wish to prepare twenty
+     ounces of milk for an infant two months old, we will note by
+     referring to the table that 3% is the amount of fat that is
+     desirable for a milk for a child of this age, and the formula will
+     be constructed as follows:--
+
+       10:3::20:X.   X = 60/10.   X = 6.
+
+     Six ounces is then the amount of 10% milk that must be used for
+     making twenty ounces of modified milk,--this being mixed with one
+     ounce of lime-water and thirteen ounces of boiled water. It should
+     never be forgotten that while milk modified by the foregoing
+     formula is suitable for most children, it is by no means always
+     satisfactory, and we may, therefore, be compelled to do a
+     considerable amount of experimenting in some cases before arriving
+     at the correct formula.
+
+     Suppose the infant is twelve months old, we would get according to
+     the rules just stated the following equation:--
+
+       10:4::20:X.   X = 80/10.   X = 8.
+
+     Eight ounces would then be the amount of milk required for
+     preparing twenty ounces of modified milk for an infant of this age.
+
+     In preparing modified milk according to the formulas just given, it
+     must be remembered that in all instances only that portion is to be
+     used which collects in the upper third of a bottle of milk that has
+     been allowed to sit undisturbed in a refrigerator for at least four
+     hours. The lime-water is for the purpose of correcting the acidity
+     of the milk.
+
+     It is of much importance to select the milk from a healthy cow in
+     all instances where it is to be fed to infants, and where possible,
+     it should be examined by a competent laboratory man in order to
+     determine if it answers the proper requirements. The writer has
+     often seen milk from apparently healthy cows, which seemed in every
+     way good, that showed on microscopic examination pus cells and a
+     harmful germ (streptococcus).
+
+     It is not desirable to have a milk for this purpose that is too
+     rich in fats, and for this reason a cow of the ordinary mixed breed
+     is more satisfactory than the blooded Jerseys or Alderneys.
+
+     Not only is it essential to get the proper kind of milk, but the
+     utmost care is necessary in handling it. It should, of course, be
+     as free as possible from every source of contamination, and should
+     be strained thoroughly as soon as milked. It should then be
+     bottled, and chilled at once by being placed in cold water, and
+     after being properly sealed, should be placed in a refrigerator at
+     a temperature of about 50°F., where it should remain undisturbed
+     for four hours before the top portion is skimmed off for making the
+     modified milk.
+
+     After the modified milk has been prepared it should be returned to
+     the refrigerator, where it should be kept until required for
+     feeding. It is best not to use milk that has been in the
+     refrigerator longer than twenty-four hours, or at most forty-eight
+     hours, and then only if kept at a proper temperature. The modified
+     milk should be poured directly from the receptacle in which it is
+     kept into the feeding-bottle, and the latter should then be placed
+     in warm water until its content is milk-warm, at which time it is
+     ready to be given to the child.
+
+It is highly necessary in feeding infants by the bottle to remember that
+cleanliness in everything connected with the process only makes success
+possible, and in no particular does this apply with greater force than in
+connection with the proper care of the bottle and nipple. In every case
+immediately after use they should both be put in water, which should then
+be brought to a boiling temperature, and both should then be kept in a
+saturated solution of boric acid. The nipple, after being placed on the
+bottle, should not come in contact with anything but the infant's mouth.
+Bottles that have no neck are much to be preferred to others, as they can
+be readily cleansed. There is on the market at the present time a bottle
+called the "Hygeia," which possesses the necessary qualifications in a
+perfectly satisfactory way.
+
+When children who have nursed at the mother's breast reach the age of
+weaning it is of importance to remember that they cannot eat without
+digestive disturbances the modified cow's milk of a strength that would
+otherwise correspond to their age; they should invariably under such
+circumstances begin with a milk prepared by the formula used for a child
+several months younger, after which the proportion of milk may be
+gradually increased until it is used in a pure state.
+
+During very warm weather it is well to reduce the amount of fat by using
+the whole milk instead of the top portions, as heretofore described. The
+same precaution should be followed where children have acute diseases,
+and the total quantity taken should be less than under ordinary
+circumstances. Where infants have acute indigestion, accompanied by
+vomiting and diarrhoea, all milk should be for the time withheld,--boiled
+water being substituted; some hours later barley water may be given, but
+no milk for at least twenty-four hours. Where children have loss of
+appetite, it is well to give less cream, and the intervals between food
+should be increased.
+
+_Sterilized (Pasteurized) Milk._--During epidemics of dysentery,
+diarrhoea, typhoid fever, scarlet fever, and diphtheria, as well as in
+those instances where it is suspected that the cow is not healthy, or
+where the milk has to be kept for considerable periods of time, it is
+well to sterilize it by heating. The most effective method of
+accomplishing this is by boiling the milk for an hour or so, but
+inasmuch as it is believed to be then not quite so wholesome as when less
+heat is employed, a process known as _pasteurization_ is frequently used;
+this consists in heating the milk for thirty minutes to from 155° to
+160°F.,--such temperatures killing all of the ordinary germs, but not
+altering the milk so completely as when it is boiled.
+
+_Peptonized Milk._--It now and then happens that children fail to thrive
+where all of the precautions heretofore referred to have been strictly
+adhered to, and under such circumstances good results are frequently
+secured by subjecting the milk to a process known as _peptonization_.
+This consists in the addition of a digestive ferment, obtained from the
+pancreas of lower animals, together with ordinary cooking-soda. In
+carrying out the process the milk, whether whole or modified, is placed
+in a clean bottle, and the peptonizing powder added after having been
+rubbed up with a teaspoonful of milk. The container is then placed in a
+pitcher of water at a temperature of 110°F., which is about as warm as
+the hand can bear comfortably, and is here left for from ten to twenty
+minutes if only partial peptonization is desired, or for a couple of
+hours should it be wished to complete the process. The peptonized milk
+may be prepared at each feeding, or the whole amount for the day may be
+made at one time in the morning; in the latter case, where it is desired
+to have the milk only partially peptonized, the ferment should be
+destroyed by boiling after it has been allowed to act for from ten to
+twenty minutes.
+
+_Feeding after the First Year._--As the infant is weaned other food
+should be gradually added; this should still consist largely of milk, to
+which some time later may be added gruels prepared from well-cooked oats
+or barley, beef-juice, or the white of an egg slightly cooked. The
+various broths may also be allowed. Children relish very much all
+fruit-juices, and they may be given in moderation without harm, and even
+with benefit in many cases. As the child grows older, the various cereals
+should form a greater and greater proportion of its diet, but due care
+should be exercised in always seeing to it that they are thoroughly
+cooked; in order to be digestible for children such substances should be
+cooked at least three or four hours before eaten.
+
+_General Hygiene of Infant Life._--In order for children to be healthy,
+the greatest regularity is necessary in their habits. They should arise
+at a certain hour in the morning and go to bed at a fixed time at night.
+Their clothing should be loose, and not too tight fitting, and should at
+all times correspond to the state of the weather. Nothing is more common,
+and nothing produces irritability, loss of sleep, and even serious
+general disturbances in infants, more frequently than too much clothing.
+It is generally customary to use from the time of birth and during the
+period of infancy a flannel band around the child's abdomen. Just how
+this acts is not clear, but there seems good reason for the belief that
+in some unexplained way the practice has the effect of warding off
+intestinal disturbances, and is, therefore, to be recommended.
+
+Napkins should be changed when soiled, and then should be immediately
+placed in water, in which they should remain until washed out; under no
+circumstances should they be left lying around the nursery.
+
+When the weather permits, the child should be kept as much out-of-doors
+as is possible. For the first few days of the infant's life, particularly
+if the weather be cool, it should, of course, be kept indoors, but even
+then free access of air should be allowed. There is no objection whatever
+to the infant sleeping out-of-doors--in fact, where this is feasible, it
+generally shows improvement as soon as the practice is commenced. When
+out-of-doors, it is of course necessary to see that the sun does not
+shine directly into the infant's face, and wetting should, of course, be
+avoided; also the hood of the carriage should be arranged to prevent
+strong winds from blowing on the child.
+
+The nursery should be well aired, a window being left up at night except
+during severe weather.
+
+_Sleep._--Nothing is more important for the proper development of a child
+than for it to have an abundance of sleep. During the first few months of
+its life it sleeps practically all of the time--the period becoming
+gradually lessened as it grows older. Infants should be suffered to sleep
+just as much as is possible, it being not only unjustifiable but
+absolutely criminal to interfere with them in this particular in the
+slightest degree. Not only is it necessary that infants have all the
+sleep that they desire, but it is true throughout childhood, a fact to
+which many foolish parents seem utterly oblivious. How often do we see a
+child scarcely more than an infant aroused in the morning and sent off to
+school, and how frequently do we hear misguided parents boast of their
+inflexible rules in enforcing such evil practices. Truly man comes hard
+by the knowledge that nature is much wiser than he, and the vast majority
+never learn the fact at all.
+
+As soon as the child is able to crawl, it should be placed on a clean
+quilt or blanket on the floor, and allowed to move about to its heart's
+content. When it is able to walk, allow it to run about and play to its
+full capacity--as in such exercises consists the great school of its
+physical being, the school upon which will depend its strength and
+health in after life. Allow the child to keep up his play as long as he
+has any inclination to do so, and never be so foolish as to confine him
+in the house when he wishes to be out under the blue heavens, for here
+only will it be possible for him or her to develop into a real man or
+woman. Allow this to go on until the child of its own accord comes and
+asks to be taught other things, for not until then is its outside
+education nearing completion, and not until then is it possible for him
+to take interest in and learn things connected with books. No boy should
+ever be sent to school before he is twelve or fourteen years of age;
+girls, on account of their maturing earlier, may begin a couple of years
+sooner.
+
+The whole science and art of properly raising children consists in
+feeding them good clean food in proper amounts, in never allowing them to
+be awakened, and in permitting them to play in the open air to their
+hearts' content.
+
+_Teething._--Teething is a subject which has at all times interested both
+doctor and layman, and in its supposed relation to all kinds of
+disorders of infancy has undoubtedly exercised an influence over the
+popular imagination out of all proportion to its real importance. Too
+often it has happened that this perfectly normal, and usually by no means
+serious, process, has been held responsible for grave diseases in
+children--diseases which in reality were the consequence of neglect
+and mismanagement in the far more serious matters of food, sleep,
+out-of-door exercises, and general hygiene. It cannot, however, be
+denied--particularly in respect to nervous children--that teething
+appears occasionally to induce unpleasant disturbances, such as
+fretfulness, broken sleep, digestive disorders, and occasionally fever;
+as a rule such symptoms persist only for a few days, if the infant be
+properly looked after. The treatment should consist in lancing the gums
+should they become much swollen, and the withholding of the usual amount
+of food, particularly where intestinal disturbances occur. The ages at
+which the teeth usually come are as follows:
+
+  2  Middle Lower Teeth                5 to  9 months.
+  4  Upper Front Teeth                 8 to 12 months.
+     Remaining Lower Front Teeth      12 to 18 months.
+  4  Front Jaw Teeth                  12 to 18 months.
+     Stomach Teeth (Canine)           18 to 24 months.
+     Eye Teeth (Canine)               18 to 24 months.
+  4  Back Jaw Teeth                   24 to 30 months.
+
+_Bowel Diseases._--Digestive disturbances, accompanied by diarrhoea, are
+the bane of infancy, and are responsible for a very large part of the
+frightful mortality among babies. The subject, therefore, is one of
+tremendous importance, but is so complicated that the limits of this
+little volume will only permit its being touched upon.
+
+As already mentioned, indigestion accompanied by looseness of the bowels
+may be and often is the result of milk being used from diseased cows, or
+it may be the consequence of such carelessness in handling it that
+disease-producing bacteria are later allowed to contaminate it. It should
+also never be forgotten that where children are eating artificially
+prepared food improper mixing of the different components may result in
+serious disturbances, and we should, therefore, exercise the utmost care
+always in seeing to it that the food is prepared strictly according to
+the table which has already been given--not forgetting that in a certain
+number of instances we can go by no rule, and will have to experiment
+until we ascertain the proper proportion of the ingredients.
+
+After a diarrhoea begins we should at once reduce the quantity of fat in
+the milk that is being given to the infant, and if the trouble be at all
+severe it is best to take it off of all food for twenty-four hours, and
+substitute boiled water or barley-water. As soon as the trouble is
+checked we may then begin to feed cautiously with largely diluted milk,
+and, gradually increasing its strength, in the course of a few days
+return to the food that was being given before the disturbance occurred.
+A dose of calomel or castor oil in the beginning of diarrhoeal troubles
+often has a very salutary effect; the parent should not hesitate to
+administer this if a doctor is not at hand.
+
+In warm climates during the time of teething children very commonly
+develop chronic diarrhoeal conditions which often end fatally; wherever
+possible the parent should under such circumstances at once remove the
+little sufferer to a colder climate where recovery is generally rapid and
+complete. Even the most careful nursing under the most competent
+physician is often fruitless in combating disorders of this character as
+long as the infant remains in a warm climate.
+
+_Colic._--Colic is always due to indigestion, and is the result of the
+food undergoing fermentative changes, with the production of gases. This
+goes on even under normal conditions to a certain extent, but when it is
+excessive the intestines become greatly distended, and pain of a severe
+or even agonizing character is produced.
+
+In the treatment of this condition warm applications should be made to
+the abdomen, and as quickly as possible an enema (injection), consisting
+of a few ounces of warm solution of salt water should be given; the salt
+should be in the proportion of a level teaspoonful to the quart of water.
+Parents will find the little ear syringe, which may be purchased at any
+drug store, a most satisfactory instrument for giving enemas to infants,
+as they do not hold too much, and being soft, are incapable of tearing
+the delicate tissues of the child. It is of the utmost importance to
+remember that the salt solution should be tepid, yet not sufficiently hot
+to scald the infant. As the water when given in this way is expelled very
+quickly the enemas may be repeated any number of times desired.
+
+Where these measures fail, a physician should be sent for at once, but in
+the meantime if it be evident that the infant is suffering very much, a
+small dose of paregoric may be given; it should not however be forgotten
+that opiates are exceedingly hurtful to nervous children, and that
+soothing syrups and other mixtures containing drugs of this class should
+be avoided.
+
+_Constipation._--Constipation among very young children generally passes
+off as the food becomes richer, but should it occur at a later time, the
+trouble may be more difficult to remedy. Of first importance is having
+the bowels of the infant move at a certain time each day, which may be
+quickly accomplished in many little children by placing them upon a small
+chamber daily at a given hour; usually the baby very quickly learns what
+this procedure means, and in this way a regular habit is established
+which is of the utmost value to the child throughout its infancy, and
+every effort, therefore, should be made to bring it about as quickly as
+possible.
+
+The addition of malted milk or Mellin's Food may also have the effect of
+diminishing constipation;--the result being brought about by the maltose
+contained in these preparations. The same thing may be accomplished by
+substituting for a part of the milk sugar in the baby's food a similar
+quantity of maltose. Milk of magnesia may be used in preparing the baby's
+food in the place of lime-water, with the result oftentimes of relieving
+a tendency to constipation.
+
+_Croup._--By croup is meant a spasmodic condition which usually affects
+children at night, and is in no way to be confounded with that really
+dangerous disease, membranous croup, or diphtheria, to which so many
+children fall victims.
+
+Spasmodic croup is a condition which has as its basis digestive
+disturbances, and is almost always relieved as soon as the stomach is
+emptied. Vomiting may be brought about by making the child swallow a
+small quantity of mustard stirred up in water, or by the use of ipecac.
+Such severe and extremely unpleasant remedies are rarely necessary,
+however, since the disease may be in almost all instances at once
+relieved by placing around the victim's throat a cloth wrung out of cold
+water, which may itself be covered by a dry bandage to prevent the bed
+from getting wet. Children will usually go to sleep in a few minutes
+after the cold cloth is applied, and suffer no ill consequences as a
+result of its remaining around their throats throughout the night. Where
+the croup is very severe the little sufferer's feet may be placed in hot
+water, in addition to the cold cloth around the neck--the combination
+practically always resulting in the rapid relief of the unpleasant
+symptoms.
+
+Great care should be exercised in the diet of children who are subject to
+croup, as by intelligent supervision the tendency to this very annoying
+trouble may be in a short time entirely overcome.
+
+_Nervousness._--Children of neurotic parents, particularly where they are
+reared in cities, are exceedingly prone to nervousness in one form or
+another. The condition is undoubtedly often due to heredity, but may be
+induced in otherwise healthy children by unhygienic surroundings and
+improper food. Infants exhibiting symptoms that indicate trouble of this
+kind should not be played with, and every care should be exercised to so
+direct their lives that the trouble may be gradually overcome. In all
+cases where nervousness persists an intelligent physician should be
+consulted.
+
+_Vaccination._--The only safe method that we possess of preventing
+small-pox is by means of vaccination. Its great value has been so
+thoroughly tested that the writer does not deem it necessary to go into a
+discussion as to its merits. A child should be vaccinated in at least
+three places during its early infancy,--there being no danger in doing
+the operation immediately after birth. Persons ignorant of aseptic
+surgery should not do this operation, but should always call in the
+services of some person prepared to do the work in a cleanly manner.
+Either the leg or the arm may be selected; and children should be
+revaccinated whenever small-pox breaks out in the community.
+
+_Kissing Babies to be Avoided._--Kissing infants in the mouth is a very
+bad practice, as in this way disease may be quite innocently conveyed to
+them. The public should be taught to understand that it is not
+infrequently the case that bacteria may be present in the mouths of
+individuals who are quite immune to their ill effects, and who are,
+therefore, perfectly well, but who may, by conveying them to others,
+particularly children, induce in them serious disease. When caressed in
+this way at all children should be kissed upon their necks or feet, and
+never in their mouths or on their hands.
+
+_Juvenile Contagious Diseases._--Children are peculiarly prone to a class
+of highly contagious diseases, the exact nature of which is not yet
+understood, and we possess therefore little knowledge as to the proper
+means of preventing their spread. Practically all that is known about
+them is that they are conveyed by contact, or even by the air,
+particularly where a child suffering from one of them is placed in a
+confined place with another who is susceptible; these diseases likewise
+may be carried by means of clothing and other articles that have been in
+close contact with a child suffering with any of them. The lesson of
+importance to be learned, therefore, is that if we wish our children to
+escape maladies of this class we should not permit their indiscriminate
+association with others. As these diseases cease to be a serious menace
+after children have passed through their earlier years it does not at a
+later time matter so much as to whether they are exposed to them or not.
+As a general thing children develop these affections in from ten to
+fifteen days after having been exposed, though one of the most severe of
+them, scarlet fever, may make its appearance as early as twenty-four
+hours after it is contracted. These diseases are usually ushered in by a
+severe headache, pains in the head, back, and limbs, high fever, and
+oftentimes a chill. As soon as a child develops such symptoms the advice
+of a competent medical man should be at once sought, and the little
+sufferer should be at once completely isolated.
+
+In concluding, the writer would particularly exhort parents to obey to
+the letter the instructions of their physicians, and never under any
+circumstances to dose their helpless off-spring with patent or
+proprietary medicines, which contain no man knows what, and which
+unquestionably are often highly injurious, especially to children.
+
+
+
+
+CHAPTER V
+
+PROPER EATING--THE SECRET OF GOOD HEALTH
+
+
+Very slowly the world is awakening to the fact that no agencies play such
+an important part in the preservation of health as the consumption of
+reasonable quantities of well-cooked and properly selected food, and the
+habitual taking of wholesome drinks. On all sides the observant medical
+man sees constant and reckless disregard of the simplest and most
+fundamental laws governing this subject. Nothing is more common than to
+hear of men in the prime of life being seized with what is called a
+"nervous breakdown,"--which generally means a digestive breakdown--to be
+followed by an era of misery for the unfortunate subject and his scarcely
+happier family. Nervous and irritable, the slightest inconveniences are
+magnified into terrible calamities, he constantly fears death, and his
+sleepless nights become a saturnalia of gloomy thoughts and abject
+fears.
+
+Of course, not everyone guilty of dietetic sins goes through such sad
+experiences, for the naturally strong frequently escape the consequences
+of their rashness, particularly where they live in the rural districts
+and take plenty of out-door exercise. Let not such, however, flatter
+themselves that their disregard of hygienic laws will go unpunished.
+After indiscretions in eating they will all, at one time or another, have
+acute indigestion with diarrhoea; and how often does the previously well
+and hearty man after indiscretion in eating wake up with a dull headache,
+furred tongue, foul breath, and a general feeling of sluggishness and
+mental depression?
+
+Is it his liver? Our unscientific medical ancestors--at a loss to account
+for the state of affairs in any other way--answered in the affirmative,
+and, believing it was produced by a collection of bile in the liver,
+called the condition "biliousness." How absurd modern science has shown
+this assumption to be! We now know that the liver is rarely diseased,
+and that it furnishes its secretion, called bile, for the purpose of
+aiding digestion rather than hindering it, and that this substance is
+rarely, if ever, produced in excess. It is undigested, putrefying food in
+the intestinal tract that produces the trouble. Under such circumstances
+one usually takes a dose of calomel, which, being perhaps the most
+satisfactory and perfect purgative that we possess, relieves the
+condition promptly by getting rid of the offending material; but the drug
+does not act on the liver.
+
+Unfortunately ill results of quite a different and a much more serious
+character often follow in the wake of dietetic errors; in those who have
+a tendency to consumption, particularly where they overwork, this dread
+disease frequently makes its appearance as a consequence of bad eating
+and drinking. Many, if not all, of the degenerative diseases that appear
+in the latter half of life are produced in this way, and nothing is more
+certain than that the peace, happiness and longevity of mankind could be
+incalculably increased by the simple observance of what is known
+concerning proper eating and drinking.
+
+We will now consider the very important subject of the quantity and
+character of foods which should be taken in health, with suggestions as
+to those most suitable for dyspeptics.
+
+_Over-eating too Prevalent._--The majority of us take much more food than
+is necessary, with the result that we suffer from indigestion.
+
+When we consume more than a reasonable amount of food habitually serious
+digestive disturbances are sure to result,--to be often followed at a
+later time by tuberculosis, morbid alterations in the blood-vessels,
+Bright's disease, and other serious maladies of a chronic nature.
+Professor Chittenden, who is America's greatest physiological chemist,
+has demonstrated that in all probability previous workers along these
+lines have been excessive in their estimates as to the amount of food
+required. He showed that a man could live for a period of nine months on
+a daily ration which contained about one-third of the usual amount of
+proteids generally thought to be necessary, and at the same time the fats
+and carbohydrates were reduced to such a degree that the total number of
+heat units, or calories, liberated from the food scarcely exceeded in
+number one-half of the standard requirements. He also experimented on
+thirteen volunteers from the hospital corps of the United States Army, to
+whom he daily fed rations of only 2,000 calories, and, notwithstanding
+that they engaged in physical work, all were found to be in better
+condition at the end of six months than they were at the beginning.
+
+These results strongly point to the conclusion that previous estimates as
+to the quantity of food required are erroneous, and that man can not only
+live, but may continue in strength and health on much smaller amounts. It
+is highly probable that this discrepancy may be accounted for, at least
+to a considerable extent, by the assumption that much of the food
+ordinarily taken is rejected by the system, and passes out as waste,
+while, when small quantities are eaten, it is for the most part absorbed.
+
+_Mastication._--Thorough chewing of the food is absolutely essential for
+proper digestion. While it is true that this, like all other good things
+in life, may be, and often is, carried to an unnecessary extreme, it is
+certainly true that we would be infinitely better off if we were to go
+to the extent in this direction of so called "Fletcherism" rather than
+perform this most important function in an indifferent manner.
+
+This rule applies with especial force to food of a starchy
+nature,--bread, potatoes, oatmeal, rice, etc. In order to digest food of
+this character it must be very thoroughly cooked and when finally placed
+upon the table it should be of such consistence that it requires chewing
+before it can be swallowed. Not only is this necessary from the
+standpoint of breaking up the larger particles into smaller ones, thus
+permitting the food to pass freely through the stomach and intestine, but
+it is of the greatest importance for it to be thoroughly soaked with the
+saliva during the process. It is thus of no advantage for starches to be
+served in a finely divided form--in fact it is directly the contrary,
+since under such circumstances it is almost always the case that such
+foods are swallowed without having been insalivated.
+
+What has been said concerning the mastication of starches applies with
+almost equal force to other foods. Without exception their digestibility
+is much increased by thorough chewing. As the result of recent
+experiments carried out by means of the X-ray, it has been shown that
+particles of food of any considerable size will not pass from the stomach
+into the intestine; as often as an object of this kind attempts to force
+its way from the former into the latter the opening between the two
+closes, and as a consequence the food is retained in the stomach longer
+than it is in health--resulting in the course of time in catarrhal
+conditions of the organ just named, and an unnatural relaxation of its
+muscular walls. Under such circumstances the patient quickly develops
+symptoms of indigestion, and if his habits be not corrected the trouble
+gradually grows worse until the sufferer becomes a chronic dyspeptic.
+
+_Classes of Nutritive Substances._--All substances that are of any
+appreciable value in nutrition may be divided into those that are
+nitrogenous in character (albumins, legumins), the carbohydrates
+(starches and sugars) and compound ethers (fats). Of all these the
+nitrogenous foods are the most important, since they contain the material
+from which the great bulk of the body is largely composed, and at the
+same time there is every evidence that in case of need they may be broken
+up into chemical substances that may take the place of any of the other
+kinds of foods; upon nitrogenous food, then, a man may live alone, while
+this cannot be done on other articles of diet. The fats, starches and
+sugars are very closely related to each other, and it is generally
+believed that they subserve much the same end in the economy; by
+undergoing chemical change they furnish energy (heat and muscular force)
+and are undoubtedly largely responsible for the formation of the fats of
+the body. While there is some evidence that under certain conditions
+alcohol may be a food, its value is certainly very small, and it is not
+of sufficient importance to be considered in this connection. The ideal
+diet then for a healthy man is a proper proportion of nitrogenous
+(albuminous) food, along with a reasonable portion of fats, starches and
+sugars. Professors Voight and Atwater have calculated the following
+table, which fairly represents the amount of proteids, fats and
+carbohydrates that should compose the rations for twenty-four hours for
+the ordinary adult male.
+
+  ADULT MALE OF AVERAGE WEIGHT.
+
+                   At Rest.    Moderate Labor.   Severe Labor.
+  Proteids        110 grammes    118 grammes     145 grammes.
+  Fats             50    "        50    "        100    "
+  Carbohydrates   450    "       500    "        500    "
+
+The tables that follow, which were arranged by Hutchinson, give a very
+good idea of the generally accepted views as to the relative quantities
+of the different foods that are thought necessary for the average adult
+engaged in ordinary muscular work:--
+
+                                                                Fuel
+  Food Materials.   Amount.   Albumins.   Fats.   Starches.    Value.
+  1.                 Ozs.       Lbs.      Lbs.      Lbs.      Calories.
+  Beef, round st'k    13        0.14      0.12      ....         695
+  Butter               3        ....      0.16      ....         680
+  Potatoes             6        0.02      ....      0.15         320
+  Bread               22        0.12      0.02      0.75        1760
+                      --        ----      ----      ----        ----
+    Totals            44        0.28      0.30      0.90        3455
+
+  2.
+  Pork, salt           4        ....      0.21      ....         880
+  Butter               2        ....      0.11      ....         450
+  Beans               16        0.23      0.02      0.59        1615
+  Bread                8        0.04      0.01      0.28         640
+                      --        ----      ----      ----        ----
+    Totals            30        0.27      0.35      0.87        3585
+
+  3.
+  Beef, neck          10        0.10      0.09      ....         550
+  Butter               1        ....      0.05      ....         225
+  Milk, one pint      16        0.04      0.04      0.05         325
+  Potatoes            16        0.02      ....      0.15         320
+  Oatmeal              4        0.04      0.02      0.17         460
+  Bread               16        0.09      0.02      0.56        1280
+  Sugar                3        ....      ....      0.19         345
+                      --        ----      ----      ----        ----
+  Totals              66        0.29      0.22      1.12        3505
+
+  4.
+  Beef, up. sh'lder   10        0.09      0.13      ....         800
+  Ham                  6        0.06      0.13      ....         650
+  Eggs, two            3        0.03      0.02      ....         135
+  Butter               2        ....      0.11      ....         450
+  Milk, one pint      16        0.04      0.04      0.05         325
+  Potatoes            12        0.01      ....      0.11         240
+  Flour                9        0.05      0.01      0.38         825
+  Sugar                1        ....      ....      0.06         115
+                      --        ----      ----      ----        ----
+  Totals              59        0.28      0.44      0.60        3540
+
+  5.
+  Sausage              4        0.03      0.11      ....         510
+  Codfish             14        0.07      ....      ....         140
+  Butter               2        ....      0.11      ....         450
+  Milk, one pint      16        0.04      0.04      0.05         325
+  Beans                5        0.01      ....      0.18         505
+  Rice                 2        0.01      ....      0.10         205
+  Potatoes            16        0.01      ....      0.23         420
+  Bread                9        0.04      0.01      0.28         640
+  Sugar                3        ....      ....      0.19         345
+                      --        ----      ----      ----        ----
+  Totals              71        0.27      0.28      1.03        3540
+
+  6. Beef              8        0.08      0.10      ....         560
+  Mackerel, salt       4        0.04      0.04      ....         230
+  Eggs, two            3        0.03      0.02      ....         135
+  Butter               2-1/2    ....      0.13      ....         565
+  Cheese               1        0.02      0.02      ....         130
+  Milk, one pint      16        0.04      0.04      0.05         325
+  Potatoes             8        0.01      ....      0.08         160
+  Rice                 2        0.01      ....      0.10         205
+  Bread                9        0.05      0.01      0.32         720
+  Sugar                1-1/2    ....      ....      0.09         175
+                      --        ----      ----      ----        ----
+  Totals              55        0.28      0.36      0.64        3205
+
+_Calories Defined._--It should be explained that the term "calorie" is
+one which has been adopted as a scientific expression for the fuel-value
+of substances undergoing oxidation, and in this connection refers to the
+heat-producing capacity of foods. The "calorie" is the amount of heat
+required to raise the temperature of one gramme of water 1°C. It has been
+estimated that starches, sugars and albumins liberate during combustion
+4.1 calories per gramme, while fats produce 9.3 calories. It will be
+noted that in the tables just given the total number of calories is in
+each instance somewhere in the neighborhood of 3,500, which is
+considered to be about the number of heat units required by the average
+man at moderate muscular work. The weight of the average woman being less
+than that of the adult male, a reduction of about 20 per cent. from the
+foregoing figures would approximate the amount of food required by the
+former.
+
+
+
+
+CHAPTER VI
+
+BREAD AND ITS RELATIONS
+
+
+At all times, and among all peoples, bread has been recognized as one of
+the great staple articles of diet. Although its commonly quoted
+designation, "the staff of life," would more appropriately belong to the
+albumins, there can be no question that breads of one kind or another are
+among the most wholesome and necessary of all food-substances. Not alone
+is this true on account of the starch of which they are largely composed,
+but they contain more or less vegetable albumin; it is thus seen that
+bread is a mixture of the two most important food-stuffs, starch and
+albumin, but the quantity of the latter is so small that an individual
+would have to eat an enormous amount of the mixture to secure enough of
+this ingredient to meet the needs of the body. For practical purposes,
+then, we may regard bread as being starch.
+
+     Within recent years quacks have disseminated very widely throughout
+     this country the error that foods are more digestible when raw. It
+     was long ago demonstrated that pure albumins, of which eggs and
+     milk are the nearest natural examples among foods, are assimilated
+     somewhat better when eaten raw, but this applies to no other foods
+     except sugars. Any success that has followed the teachings just
+     referred to undoubtedly rests purely on the fact that their
+     followers are instructed to live largely on raw eggs and milk, and
+     as the patient usually discovers in a short time that these two
+     foods agree with him while other uncooked ones do not, he naturally
+     eats them to the exclusion of the rest and where he takes a
+     sufficient quantity increases in weight and strength.
+
+     The idea that starches are more digestible when eaten raw could be
+     easily refuted by any intelligent farm-boy who recalls one or more
+     sad experiences from over-indulgence in raw sweet potatoes.
+
+What shall we look upon as bread? Of course all such food-stuffs as are
+commonly included within this designation are to be accepted; such as
+wheat-bread, graham-bread, whole-wheat bread, biscuits, rolls, light
+bread, bakers' bread, waffles and batter-cakes, rye bread, corn bread,
+preparations of corn-starch, with which we should place those articles of
+diet so commonly used in the south, usually called grits, hominy,
+egg-bread, muffins, corn-meal cakes, potatoes, both sweet and Irish,
+arrowroot and the so-called cereals or breakfast-foods, including
+oatmeal.
+
+Now which of these is the most wholesome? This inquiry cannot be answered
+conclusively for the reason that the digestibility of this, as of other
+foods, depends largely on the individual. For the sake of clearness the
+various breads will now be considered in detail.
+
+_Wheat-bread the Best._--It may be confidently asserted that well-cooked
+and perfectly dry wheat-breads are to be regarded as being generally the
+most digestible of all bread-stuffs. This is not dependent on any
+inherent property in wheaten starch as a result of which it is acted upon
+more readily by the juices whose office it is to render it fit for
+absorption in the body, but is wholly due to the fact that breads of
+wheat-flour may be made very dry and light.
+
+As has been already explained, it is particularly necessary that starches
+should be thoroughly soaked in saliva, and this can only be accomplished
+when the bread is of such consistence that it must be chewed for a time,
+and so dry that it will readily absorb the salivary secretion. The
+writer, then, would advocate well cooked light-bread or bakers' bread, or
+toast made from either, as being the best of all food-stuffs of this
+character. The crusts of biscuit a day or so old are quite digestible, as
+are also waffles, if made with little grease and cooked thoroughly. The
+soft inner portion of biscuit and that of hot rolls, as well as
+batter-cakes, is decidedly unwholesome.
+
+Graham-bread should not be constantly indulged in for the reason that it
+contains multitudes of sharp particles of the husk of the grain that cut
+the delicate mucous membrane of the stomach and intestines as it passes
+along, and if its use be long and continued, severe ill effects
+necessarily follow.
+
+     In this connection attention should also be called to the common
+     error that particles of husk are of advantage to breads of all
+     sorts; the former consist chemically of exactly the same thing as
+     sand, and are quite as indigestible, and this, in connection with
+     what has just been said of their action on the delicate mucous
+     membranes of the intestinal tract, should be quite enough to
+     convince anyone that they are not only useless, but injurious. It
+     is true that the irritation produced by the husk will oftentimes
+     cause the bowels to act, but results of the same character may be
+     induced by many other agencies, within themselves less harmful.
+
+_Rye-bread._--There is no reason why rye-bread should not be prepared in
+quite as wholesome a way as is wheaten-bread, and this grain should
+undoubtedly rank as one of the best of the cereals. Its use, however, is
+so limited in this country that it is scarcely necessary to go into a
+lengthy discussion as to its merits. It may be remarked that the ergot
+fungus frequently grows on this grain, and when ground up with it
+occasionally poisons the consumer where the quantity of the substance is
+large and the bread is eaten in considerable quantities. Instances of
+this kind are not uncommon among the peasantry of Europe, where a black
+bread made from rye is the staple article of diet. Of course, when making
+food-preparations of rye, we should be careful to have the flour
+thoroughly winnowed, and to cook the bread until sufficiently dry to
+acquire a proper consistency for chewing.
+
+_Corn-bread and Corn Food-products._--When made from perfectly sound
+grain, and if not allowed to undergo fermentative changes afterward,
+there can be no question that food-products of corn are entirely
+wholesome, and, from the standpoint of chemical composition, quite as
+nourishing as similar articles of diet prepared from other grains. It is,
+however, unfortunately true that we cannot, in the majority of instances,
+definitely assure ourselves that our corn-bread is made from grain that
+comes up to the above specification, nor can we be sure that the meal is
+fresh, or preserved at such a temperature as would forbid the growth of
+various germs. It has long been known that bad corn would kill horses,
+but notwithstanding this, we have accepted the view that no amount of
+deterioration in the grain could result harmfully to man. That this
+latter assumption is incorrect seems now in the highest degree probable.
+
+     _Pellagra._--It is known that a very curious and fatal disease
+     called pellagra is prevalent to a considerable degree at the
+     present time in the United States, and it is not going too far to
+     say that all of those best capable of judging are of the opinion
+     that the malady is the result of eating just such corn as we know
+     kills horses.
+
+     It is likewise true that the nutritive power of this grain could in
+     no way be increased by allowing it to decay before consumption;
+     indeed, the contrary must be the case, and, if it were in no manner
+     actually harmful, our sense of the æsthetic and of what is proper
+     to eat, should make us reject in this case, as with other foods,
+     that which is unsightly to the eye and unpleasant to the taste. We
+     should no more eat bad grain than a rotten apple, or putrefying
+     meat. The increased prevalence of pellagra is exciting attention
+     all over the United States, and is very generally assumed to be the
+     result of lack of care in the harvesting and preservation of our
+     corn. Instead of being cut before it is ripe, and shocked in the
+     field during the latter part of the summer, it should be allowed to
+     ripen on the stalk, and after cold weather sets in gathered while
+     dry, and preserved in well-covered and well-ventilated barns. Every
+     care should be taken to keep it dry while being shipped from one
+     part of the country to another, and similar precaution should be
+     observed with the various food-products made from it. If kept in a
+     cold place, meal or grits made of good corn may be preserved in
+     excellent condition for eating throughout the winter; but as soon
+     as the warm weather begins they should be stored in the
+     refrigerator, and should there remain during the summer; similar
+     precaution should be taken with meal or other corn-products during
+     the hot months.
+
+Over a large area of the United States corn-bread is an article of daily
+diet with a great majority of the inhabitants, and its wholesomeness as
+compared with other breads becomes, therefore, an important question.
+Unfortunately, corn-meal does not lend itself to the preparation of a dry
+bread having sufficient consistency to require chewing. It is true that
+the crusts of the bread made from this grain answer these requirements
+fairly well, and there is therefore no reason why this part of it should
+not be used to any extent, provided it be prepared from good meal. We
+should endeavor to cook thin pones of the bread rather than the thicker
+ones so common in the south. The objection that corn-bread can only be
+masticated with difficulty applies to the other preparations of this
+cereal, such as egg-bread, muffins, etc., and they are not, therefore,
+with the exception of the crusts, to be looked upon as being the best
+form of bread. Corn-cakes, like all batter-bread, are to be mentioned
+only to be condemned. Grits and hominy are soft and moist and cannot be
+properly chewed, and are, therefore, not to be recommended as good
+breads. Corn-starch preparations are likewise entirely lacking in the
+elements required to make good bread, and should only be used
+occasionally and in small amounts.
+
+_Disadvantages of Potatoes._--Irish potatoes are eaten almost as commonly
+in some portions of the United States as are corn-products in others, and
+therefore deserve the careful consideration of the hygienist. While it is
+not believed that, like the latter, potatoes give rise to any definite
+disease, it is unfortunately true that they are theoretically worse
+breads than those made from the grain just referred to. In whatever way
+cooked, they are moist and require no chewing, and as a consequence many
+persons with delicate digestions do not assimilate them properly.
+
+_Arrowroot._--The preparations of arrowroot are considered digestible,
+though here again we find that such articles of diet are generally moist
+and of not proper consistence to be chewed, and they are, therefore, not
+as valuable as are breads made from wheaten flour.
+
+_Rice._--Rice is used by a large portion of the world's inhabitants. When
+cooked thoroughly and very dry, it is perhaps almost as good bread as is
+that made from wheat. The starch granules of the former, like those of
+arrowroot, are somewhat smaller than those of wheat.
+
+If it were possible to keep rice-flour in good condition, and if it could
+be made into light-bread, it is likely that it would be superior to
+wheaten flour, but this does not appear feasible.
+
+A peculiar and very fatal disease prevails in the East, known as "kak-ke"
+or "beri-beri," which is now generally regarded as being the result of
+eating decomposed rice. The writer has seen one or two examples of what
+he considers American beri-beri, but as our rice-eating population is
+small, it is not likely that this disease will ever become a serious
+problem in the United States.
+
+_Cereals or Breakfast-foods._--Lastly we will consider the so-called
+breakfast-foods, which are neither more nor less than various
+preparations of the different varieties of starch. They are generally
+made from oats or corn-starch. They are nothing more than bread, and as
+some of them have been put through a sort of fermentation it is difficult
+to understand how they could be regarded as being quite as wholesome as
+the original products from which they were made. This, however, is not
+the principal objection to them. The real trouble lies in the fact that
+they are, in the majority of instances, served with cream and sugar. When
+we remember what has already been said about starches that are soft and
+cannot be chewed, and of the ill effects of sweets on persons who have
+any inclination towards dyspepsia, it will be seen that these foods are
+not to be regarded as being wholesome. The real reason that would appear
+to explain the coming into existence of these preparations is that they
+are mixed with cream and sugar, which appeals strongly to the
+"sweet-tooth" of the average person. They are nothing but bread, and very
+bad bread at that. The remarks made concerning breakfast-foods apply with
+equal force to oatmeal, which, as generally used, has the additional
+disadvantage of containing particles of husk.
+
+In concluding this discussion on starchy foods the writer desires
+particularly to call attention to a very common error in the way they are
+eaten. Mention has already been made of the fact that fats after being
+melted are by no means so wholesome as in their natural state, and
+produce, when heated with starches, a very indigestible mixture. Thus,
+theoretically, it is bad to use any great amount of lard, butter or other
+fat in the preparation of breads, and it is likewise undesirable to
+spread butter on heated breads, as is so often done just before eating
+biscuits, waffles and batter-cakes. The combination is certainly a
+seductive one, and pleasing to the taste of most persons, but this in no
+way invalidates the fact that the mixture is exceedingly indigestible.
+
+_Pastries and Cakes._--Peculiarly unwholesome are pastries containing any
+considerable proportion of fat, and also most varieties of cake. With the
+exception possibly of hot batter-cakes served with an abundance of butter
+and syrup, cooks have so far produced no compound so heinous and totally
+depraved as pound-cake. Fruit-cake also stands high up in the list of
+undesirable sweets. It certainly passes all understanding why cooks
+should continue to persecute the stomachs of a dependent world with such
+highly obnoxious concoctions; the only excuse that can be given for them
+is that the mixtures are palatable. Where a housekeeper feels it
+necessary to prepare cake, she should select some receipt free from
+butter or other fat, such as angel-cake or sponge-cake, both of which
+when properly made are exceedingly good to the taste, and lack the
+undesirable quality of containing fats. Explanation for the peculiarly
+unwholesome character of food containing melted grease lies probably in
+the fact that the grains of starch under such circumstances must be to a
+greater or less extent covered by a thin layer of the fatty substances,
+and as a consequence it is impossible for the saliva to penetrate to the
+starch and perform its normal digestive function.
+
+
+
+
+CHAPTER VII
+
+MEATS, SUGARS AND MILK
+
+
+First in the list of foods the writer would place those nitrogenous
+substances commonly eaten that belong to the class of albumins. That
+these substances are in reality the most important of all food-stuffs
+there can be no sort of question, since they, of all things eaten by the
+human being, are alone absolutely essential for his well being and even
+his existence. They are the substances that almost exclusively go to make
+up the muscle and tendons. Along with the lime-salts they enter largely
+into the composition of the bones and cartilages, brain, spinal cord and
+nerves. Other foods are incapable of taking the place of the albumins, so
+that they are absolutely essential for normal life in the human being.
+
+The amount of albumin necessary for the normal adult has been variously
+estimated, the tendency at the present time being to place the quantity
+needed somewhat lower than was at one time done. It is probable that
+about two ounces of pure albumins is somewhere near the amount required
+in twenty-four hours by a normal adult.
+
+It is well, since we are so dependent on foods of this class, that we
+have two quite distinct sources from which they may be taken. The great
+bulk comes to us in the form of meats, including poultry, game, oysters
+and fish of various kinds, in addition to beef, mutton, and hog-meat in
+its several forms. Of animal origin also we have eggs, which are among
+the most valuable of all foods of this class on account of their high
+digestibility.
+
+From the vegetable world we get albumins known as legumins, which differ
+somewhat from those obtained from animal sources, though taking their
+place in the economy in all essential particulars. Unfortunately the
+legumins are usually so mixed with starches and other vegetable
+substances less digestible, that it is necessary to take a large bulk of
+foods of this latter class in order to secure anything like the requisite
+amount of the former.
+
+Before taking up individually the various albuminous foods, the writer
+would again direct attention to the chapter on cooking, and would
+strongly urge upon the reader the proper methods of preparing nitrogenous
+foods therein stated. Where the albumins are in a nearly pure state, as
+in milk and eggs, they are slightly more digestible when raw, but all
+meats should be cooked until only the faintest tinge of red remains if we
+wish to have them prepared in the most wholesome way for those with
+delicate digestions. Meats are, as a rule, most wholesome when cooked
+"very done."
+
+     It has long been the cry of sentimentalists that no living being
+     should die in order that man might exist. Unfortunately for such
+     theories, the stern and unbending edict of nature has negatived
+     views of this kind ages before the altruistic philosopher came on
+     the scene, and we are daily constrained to bow to this mandate of
+     one of the primal laws of existence. However much we might desire
+     it otherwise, it has been written that "only in death is there
+     life;" nor may any animal being disobey and continue to exist. As
+     has been already explained, the human being cannot thrive on
+     vegetable substances alone; from them he may get a certain amount
+     of nitrogen in the form of legumin, but there is not enough to
+     make up for the waste of this substance that constantly goes on in
+     the body.
+
+Theoretically it is of very little importance which of the meats are
+selected to supply our nitrogenous food, but it is unfortunately true
+that such foods vary much in digestibility, and it will therefore be
+necessary to consider them separately.
+
+_Beef._--When tender and cooked to a proper degree, beef is considered
+one of our most wholesome of meats. Like other foods of this kind, it
+should not be fried, but should be broiled or roasted, and a certain
+amount of fat may be eaten along with the lean portions without injury,
+and in many persons unquestionably with benefit.
+
+_Mutton._--Of all the coarser meats, mutton is unquestionably the most
+digestible, and when cooked in the same way as directed for beef is
+eminently wholesome.
+
+_Hog-meats._--On account of the large portion of fat between the
+muscle-fibers, hog-meat, particularly when fresh, is not usually regarded
+as being digestible. Some persons eat it with impunity, but for the vast
+majority it should be taken only in small quantities. It should not be
+fried. In the form of ham, hog meat is more wholesome than when fresh,
+but even in this condition many dyspeptics find much difficulty in
+digesting it. The best method of cooking it is to boil thoroughly. After
+being cooked in this way and then broiled, it is most appetizing, and is
+much more wholesome than when broiled without being previously cooked. As
+bacon, hog-meat enters largely into the dietary of a great portion of the
+laborers of this country, and there can be no doubt that on the whole it
+answers the purpose of a staple food admirably. It contains even more fat
+than nitrogenous substances, and may therefore be looked upon as a
+mixture of butter and meat. Dyspeptics cannot eat it with impunity in
+many instances, though it agrees far better with them than does ham or
+the fresh meat. If it were generally eaten boiled it would provoke less
+trouble than when fried. At this point the writer would repeat his
+warning concerning the indigestible character of melted grease, of which
+the gravy from bacon is a striking example.
+
+When "cured" in a somewhat different way hog-meat as "breakfast-bacon"
+is very generally used throughout the civilized world, and is one of its
+most wholesome forms. This when broiled is both appetizing and wholesome,
+and should form a part of the daily dietary of everyone able to afford
+it.
+
+_Poultry and Game._--Among the more delicate and most wholesome forms in
+which albumins are taken we find poultry and game well up toward the head
+of the list. Meats of this character should be very thoroughly cooked by
+being either baked, smothered or broiled.
+
+_Fish._--Fish of almost all kinds are wholesome provided they be fresh
+and properly cooked. The culinary artist prepares of them most appetizing
+and nutritious dishes, and they are therefore properly to be recommended
+as among the best of the albuminous foods.
+
+_Oysters and Clams._--Oysters and clams are usually considered somewhat
+apart from the generality of the foods of this character. When fresh they
+are wholesome and delicious when eaten raw, and may be cooked in a great
+variety of ways. The reader should be especially warned that fried
+oysters are not so wholesome as when they are prepared by other methods,
+for the reason that they are surrounded by a batter containing quantities
+of melted grease.
+
+_Eggs._--Among the most delicate, digestible, and nutritious of all foods
+we may place eggs. Though somewhat more digestible when raw, they agree,
+as a rule, even with the most fastidious stomach, however cooked, even
+when hard-boiled. Eggs lend themselves readily to the formation of many
+delicious dishes, such as omelets, soufflés, etc.; but unfortunately they
+do not contain nutriment in a very concentrated form, and where an adult
+is living on them alone it requires from one and a half to two dozen
+daily to furnish the necessary amount of food.
+
+_Fats._--Under the term "fats" are included all oily substances, such as
+butter, lard, olive and cotton-seed oils, and to a great extent the fat
+contained in meats. These substances are closely related to starches and
+sugars, and undoubtedly play a more or less similar rôle when taken into
+the body as food. From the standpoint of heat-producing capacity they
+more than double, weight for weight, meats and starches, and are,
+therefore, instinctively highly prized by dwellers in cold countries
+where much heat is necessary. In warmer countries the necessity for
+excessive heat-production in the body does not exist.
+
+     While oily substances are certainly capable of adding to the
+     cushion of fat commonly found beneath the skin in normal
+     individuals, they are not looked upon as being to any extent
+     tissue-builders, resembling in this particular the starches and
+     sugars.
+
+     When fats are to be eaten, care should be taken that they be as
+     fresh as possible, or, if this is not feasible, they should be
+     preserved in such a way as to prevent their becoming rancid--a
+     condition which is the result of the formation of fatty acids,
+     lending a peculiarly unpleasant odor and taste, and producing a
+     decided decrease in food-value. This alteration may be largely
+     prevented by keeping fats in a refrigerator at a low temperature,
+     and may also be greatly retarded by the addition of salt. In this
+     country butter is usually treated with a very considerable amount
+     of salt, but in Europe it is universally served fresh. Within
+     recent years facts have been established that show that Americans
+     use an excessive amount of this substance--possibly causing disease
+     in some cases; and doubtless we would be better off if we were to
+     follow the European practice.
+
+     Oily substances when in good condition are certainly of high value
+     as foods, but should be taken more or less with an eye to the
+     climate, and to the season of the year. When placed on cold bread
+     and eaten along with it they are extremely palatable, and may be
+     taken in reasonable amounts with decided benefit to the whole body.
+     In temperate climates it is generally estimated that about three
+     ounces is a desirable amount for the average adult. In this
+     connection it may not be out of place to mention that the various
+     preparations of cod-liver oil, advertised so freely in the lay
+     press, in some instances actually do not contain a single particle
+     of the substance that they are supposed to be principally composed
+     of; and it may be further stated that there is no good reason to
+     believe that bulk for bulk oils of this kind are in any way
+     superior to those fats commonly eaten. The writer often recalls the
+     saying of a very wise old physician of his acquaintance that
+     "cod-liver oil is nearly as good as butter."
+
+_Sugars._--This term includes the large number of different substances of
+a more or less sweetish taste that belong to the group of carbohydrates.
+They are closely related to the starches, and it is generally assumed
+that they play much the same part after being taken into the body. Some
+of these are of animal and some of vegetable origin--but except the sugar
+found in milk, the only ones commonly consumed are those derived from
+cane, beets, and fruits; the sugar from the first two is known as cane
+sugar or dextrose, and that from the latter as grape sugar or glucose.
+Like albumins they may be eaten without having been previously cooked,
+and are unique in that they undergo no chemical change whatever as a
+result of ordinary degrees of heat.
+
+While the consumption of sugars in all civilized nations is rapidly
+increasing, there can be no question that, irrespective of fruits, they
+are, of all foods, the most frequent causes of digestive disturbances. It
+is only within comparatively recent times that mankind has possessed
+means of separating sugars in any great bulk from the plants containing
+them, and as a consequence they have only entered prominently into our
+every-day diet for a relatively short period of time. Before this, it is
+true, they were consumed to a greater or less extent in various fruits,
+but the quantity was insignificant as compared with the amount now
+universally eaten. As a result of this we are now confronted with a new
+dietetic problem. For ages the human stomach has been accustomed to deal
+with only small quantities of these substances, and developed
+accordingly a capacity to digest them proportionate to the amounts then
+eaten. Now, however, we constantly call upon our digestive organs to deal
+with large quantities of such foods, and it is not strange that there has
+been more or less rebellion on their part.
+
+     Experiments have shown that a small amount of sugar assists in the
+     normal chemical changes that go on in the body, and it is,
+     therefore, obvious that nature intends us to take a certain
+     quantity of it. Moreover it is true that sugars while being burned
+     in the body give off much energy--mainly manifested in muscular
+     power; where then we are taking active physical exercise foods of
+     this kind are peculiarly appropriate. It would, therefore, not be
+     wise for us to leave this food entirely out of the dietetic list,
+     but to use it only in small amounts--particularly where we lead
+     sedentary lives. Sugar and alcohol play a more or less similar rôle
+     in the animal economy. It is well known that those who do not use
+     alcohol are peculiarly prone to consume considerable quantities of
+     sugar; and it is equally a matter of common observation that those
+     who habitually take alcohol rarely eat sweets to any extent.
+
+     When sugar is properly assimilated, as seems to be done most easily
+     by children, it is an excellent food, but where sweets are
+     over-eaten, and not properly digested, they give rise to a great
+     accumulation of gas in the intestine, and produce in many persons
+     a marked acidity of the stomach, frequently accompanied by severe
+     insomnia. Nothing so quickly relieves such sleeplessness, caused by
+     a "sour stomach," as allowing ten or fifteen grains of ordinary
+     cooking-soda to slowly dissolve in the mouth and swallowing the
+     saliva rendered alkaline in this way.
+
+_Milk._--Milk may be looked upon as an ideal food, it being composed of
+water carrying in solution the three great natural foods--albumins in the
+form of casein, carbohydrates as milk-sugar or lactose, and fat. Mixed in
+the proportion in which they here occur, they are most admirably adapted
+to the delicate digestive apparatus of the infant--the relative
+proportion of the different substances even gradually changing as the
+assimilative powers of the youthful organism increase; it is thus seen
+that milk itself is not of constant composition, even in the same animal,
+and that it alters in such a manner as to meet best the needs of the
+delicate being depending upon it for proper sustenance. It is also the
+case that the composition of milk varies in different animals--showing
+again how admirably nature exerts its powers in meeting desired ends.
+
+The lesson of practicable importance that we learn from this is that the
+milk of one of the lower animals is not in its natural state quite suited
+to the delicate stomach of the growing infant, and that if it be
+substituted for the mother's milk it must be more or less altered,
+depending upon the age of the child. It is particularly important that
+sweet milk be taken slowly, as otherwise large curds, difficult of
+digestion, form as soon as it gets into the stomach.
+
+
+
+
+CHAPTER VIII
+
+FOOD-VALUE OF VEGETABLES
+
+
+In recent times we hear much of vegetarianism, which has its advocates
+among many highly intelligent people, and which, as a consequence, has
+achieved a certain vogue throughout the civilized world. It is rarely the
+case, however, that those who affect to practice this cult in reality
+live exclusively on a vegetable diet. As a rule it will be found that
+they are milk-drinkers, and not infrequently add eggs to their dietary.
+It is, of course, absurd to regard as vegetarians those who simply avoid
+meat, since it is true that the nitrogenous substances contained in milk
+and eggs differ in no essential particular from similar substances found
+in flesh of all kinds.
+
+Experiments on a somewhat extended scale have shown within recent years
+that young and vigorous individuals at least may live and thrive on a
+diet composed largely of vegetables; no one has yet shown that a strict
+vegetable diet is that best adapted to the average individual, and no
+competent authority on this subject at the present time advocates a diet
+purely of this kind. It is true that the vegetables ordinarily eaten
+contain all of the elements that are essential to the animal system, such
+as starch, sugar, fat and albumins. Unfortunately, however, the amount of
+the last-named substance is usually so small in food-plants that the
+quantity that would have to be eaten by a normal individual taking active
+exercise would cost considerably more than if a reasonable proportion of
+animal food were included, and--which is of even greater importance--the
+digestive powers of the individual who attempted to live only on food of
+this character would be severely taxed, and, in the long run, probably
+seriously impaired. Furthermore, vegetables and fruits contain
+substances, usually in great quantity, that are scarcely acted upon at
+all by the digestive juices. Chief among the latter is cellulose, which,
+while forming the great bulk of the food of herbivorous animals, is
+scarcely suited to the weaker digestive capacity of the human being;
+practically none of it is converted to the uses of the body. It is thus
+seen that in the average man or woman a dietary consisting largely of
+vegetables would result in the presence in the intestines of a greater or
+less bulk of indigestible materials, which could subserve no good purpose
+other than that they would by their mechanical presence have a tendency
+to cause the bowels to act; as is the case with fruits, however, it is
+unfortunately true that this large residue of undigested food, in one way
+or another, often gives rise to considerable irritation of the mucous
+membrane of the intestine, and frequently produces dyspeptic
+disturbances, among which looseness of the bowels is common.
+
+This brings us to a consideration of the digestibility of vegetables in
+general, which is always the paramount consideration when dealing with
+the value of any substance to be used as a food. It has been before
+remarked that young and vigorous persons seem to thrive on a dietary
+largely of vegetable character, but the case is certainly quite different
+with older people, particularly where their digestive powers are
+impaired. In the latter we often find that severe intestinal disturbances
+follow even after moderate indulgence in vegetable foods--particularly
+where they are served with vinegar, or some other fruit acid. Another
+peculiarity of foods of this kind that makes decidedly against their
+digestibility lies in the fact that, being soft and containing a large
+proportion of water, they are scarcely ever properly chewed, and as a
+consequence they are swallowed in comparatively large masses without
+having been adequately insalivated.
+
+Vegetables may be roughly classified as legumes, roots and tubers, and
+green vegetables, and will now be considered briefly in the order named.
+
+_Legumes,--Beans, Peas, Lentils, and Peanuts._--With the exception of the
+cereals, the legumes are the most valuable of all vegetable foods. Their
+nutritious properties are mainly due to their relatively high percentage
+of nitrogenous material, though they also contain starch and fat. Hence
+these vegetables contain the ingredients necessary to supply all the
+needs of the human economy; unfortunately, however, when eaten alone in
+sufficient bulk to furnish the nourishment required, they often--even in
+healthy individuals--give rise after a little time to dyspeptic
+disturbances.
+
+Of beans, a large number of different varieties are in common use
+including string-beans (or snap-beans), lima-beans, kidney-beans, red
+beans, the frijole, and the Soya bean. String-beans are exceedingly
+palatable, and are very much prized as an article of diet by the peoples
+of all countries. When gathered young and thoroughly cooked while still
+fresh they are exceedingly wholesome, and are very well assimilated, when
+properly chewed, by even those whose digestions are considerably
+impaired. The other beans named are generally eaten dry after having been
+removed from the pod in which they grow. When they are soaked in water
+until they become soft and then thoroughly cooked they make an excellent
+food, and, when not taken in too great quantities, are fairly digestible.
+When cooked with onions, parsley, and red pepper in proper proportions
+they make a very delicious dish. In Japan the Soya bean forms the basis
+for a kind of vegetable cheese which is eaten with rice, and furnishes
+the nitrogenous materials in which the latter is deficient. Peas are
+wholesome when young and fresh and when properly cooked, and as they come
+on in the early spring when other fresh vegetables cannot be obtained,
+they furnish a most acceptable addition to the dietary. When old, after
+their skins become tough, they cease to be digestible, and should not be
+eaten except in the form of purees, during the preparation of which the
+hull is removed.
+
+Lentils are scarcely eaten at all in America, but are much prized in some
+portions of the Old World, as the basis of soups.
+
+Peanuts belong to the group of legumes, though, unlike the others that
+serve as food, they grow beneath the surface of the ground. They are
+highly nutritious, but are, unfortunately, indigestible, owing largely to
+the high percentage of oil that they contain. The latter is extracted,
+and is sometimes sold as olive-oil; in a somewhat different form it is
+made into a sort of butter which is quite palatable.
+
+_Roots, Tubers, and Yams._--Sweet and Irish potatoes, which constitute
+the most important members of this group, have already been discussed
+under the head of breads. Of those that remain, some few, as beets and
+artichokes, may be regarded as related to those just referred to, while
+others, such as carrots, turnips, radishes, parsnips, etc., are generally
+reckoned among the succulent tubers on account of the large proportion of
+juice that they contain. Irrespective of the beet, which furnishes a
+considerable portion of the sugar of commerce, none of them may be looked
+upon as foods of a very important character, as they contain only
+relatively small proportions of sugars, starches, and nitrogenous
+materials. Beets, however, do contain a very high percentage of that
+which makes potatoes so popular,--about eighty-five per cent. of starches
+and sugars, with only a trifle of nitrogenous material. When young and
+tender they are often eaten as a salad, either alone or mixed with other
+vegetables, and are generally regarded as being wholesome and highly
+nutritious. They should not be eaten by dyspeptics when pickled, on
+account of the vinegar.
+
+Artichokes are occasionally eaten, but are not nutritious, although they
+agree well with many persons.
+
+Carrots, when young and fresh, are fairly digestible, but like other
+vegetables are exceedingly apt, particularly if old, to produce
+intestinal disturbances in dyspeptics. They are not very commonly eaten
+in the United States, but where selected with care we would profit by
+their more frequent use. They contain a small percentage of starches,
+with an insignificant proportion of vegetable albumin.
+
+Turnips are exceedingly unwholesome, contain very little nourishment, and
+may be eaten with impunity only by persons in vigorous health. The same
+remarks apply to radishes, and to parsnips.
+
+_Green Vegetables._--Vegetables of this class are of much more value from
+the standpoint of their agreeable taste, and the consequent stimulating
+effect upon the appetite, than from the nutritive materials that they
+contain. Some of them are eaten cooked, while others are usually consumed
+in a raw state. They are all much less indigestible if eaten when quite
+young and fresh--drying seemingly having the effect of producing
+alterations in them that predispose to dyspeptic disturbances in those so
+inclined.
+
+Spinach is one of the most digestible of the entire group, and is much
+eaten in all parts of the world.
+
+Turnip-tops differ in no essential particular from spinach. They have a
+somewhat bitter taste, but when young and fresh are highly palatable, and
+if thoroughly cooked cause comparatively little intestinal trouble, but
+like spinach they contain practically no nourishment. The same may be
+said of the leaves of various other plants commonly served as greens,
+among them beet-tops, and dandelion-tops.
+
+Cabbages, many different kinds of which are habitually eaten as food in
+civilized countries, have comparatively little nutritive value, and are,
+generally speaking, decidedly indigestible, although young and vigorous
+persons, particularly where they take abundant out-door exercise, find no
+difficulty in assimilating the inner portions of the fresh cabbage
+"head." As in the case with other vegetables, the soil and locality in
+which the cabbage is grown largely influences its taste, and to some
+extent its digestibility. It should never be given to infants. Sauerkraut
+is a preparation of cabbage leaves produced by adding salt, and later
+crushing them with considerable pressure; after a time alterations occur
+of a fermentative character, and the product is generally regarded as
+more wholesome than fresh cabbage.
+
+Cauliflower consists of masses of the somewhat modified flowers of a
+plant closely related to the cabbage, and is, when properly prepared,
+palatable, and perhaps somewhat more digestible than cabbage. Cole, and
+Brussels sprouts, are plants of the cabbage family, and are perhaps even
+more indigestible.
+
+_Salad Plants._--The leaves of the lettuce are usually eaten raw, most
+commonly being served as a salad in combination with oil and vinegar, or
+lemon juice. That the leaves possess, when treated in this way, a very
+palatable taste all will perhaps agree, but they cannot be said to be of
+any nutritive value, nor are the acids just referred to conducive to
+their digestibility.
+
+On account of their somewhat pungent taste, watercresses are used in many
+parts of the world as ingredients of salads, but they are, of all
+vegetables, the ones that are most liable to transmit disease to man, for
+in addition to the possibility of contracting in this way typhoid fever,
+dysentery, cholera, and the ordinary intestinal worms, the human being is
+apt to receive with them the eggs of the flukes, and the spores of the
+amoebæ that produce chronic tropical dysentery. As they are probably
+never grown under such conditions as to preclude the possibility of this
+danger, it would be the part of wisdom to absolutely refrain from their
+use.
+
+_Onions, Leeks, Shallots, and Garlic._--Vegetables of this group are
+eaten either raw or cooked, and of all those consumed in the former state
+are least liable to transmit disease, owing to the fact that they are
+nearly always thoroughly peeled before being eaten. They have the
+advantage, furthermore, that they may be preserved for long periods of
+time in such a way as to be fit for food, and when properly cooked have a
+delicate flavor, and are quite wholesome although furnishing little food
+for the body. Garlic is never eaten as a vegetable, but serves as the
+basis for many of the delicate sauces for which the French cooks are so
+justly celebrated.
+
+The tomato has been used as a food only within comparatively recent
+times, it having been formerly thought to be poisonous. Like the onion it
+may be eaten either raw or cooked, and if taken in moderation does not,
+as a rule, produce any serious harm. When eaten in greater quantities,
+both on account of the acid that it contains and its relatively small
+proportion of assimilable nutriment, the tomato is exceedingly prone to
+cause intestinal disturbances, and should rather be regarded as a fruit
+than a vegetable. Growing at some distance from the ground, it is rather
+less apt to convey diseases than the majority of vegetables eaten in a
+raw state.
+
+While celery is generally eaten raw, it furnishes a palatable dish when
+cooked in milk. It should not be eaten by dyspeptics or children,
+particularly if raw. Similarly the cucumber has a well-merited reputation
+for producing dyspeptic disturbances. It is only eaten raw, is frequently
+served as a salad, and should be used only when very young and fresh,
+and eaten only by persons of sound digestion.
+
+Okra is much prized in the Southern States as the principal ingredient of
+a very palatable soup, but is not as a rule looked upon with favor by the
+uninitiated. It is also much eaten boiled and served with a little butter
+and pepper. When fresh and young it is fairly digestible, and furnishes a
+very agreeable addition to the dinner.
+
+     In addition to those already referred to, there are a number of
+     vegetables that are very popular either alone, or in combination as
+     salads--particularly in the South; among them are green peppers,
+     parsley, mint, capers, endive, and chicory. The remarks already
+     made concerning green vegetables apply equally to these just
+     mentioned, and it should here again be particularly insisted upon
+     that salads containing acids are unwholesome for infants and
+     children, and should be used sparingly even by those in health.
+     None contains much nourishment.
+
+     Among easily digestible vegetables asparagus probably takes front
+     rank, and in addition to this has the merit of being exceedingly
+     agreeable to the taste. It possesses little nutritive value, but
+     when young, fresh, and well cooked, it may be taken even by infants
+     without harm.
+
+     Rhubarb, or "pie plant," is eaten stewed, and made into pie. It is
+     said to be somewhat laxative, and is decidedly more wholesome than
+     many others. The squash, when properly cooked is comparatively
+     wholesome, but contains little nourishment, and is of no particular
+     value as a food, and the pumpkin is not much better, although
+     useful during the winter for making pies after the ordinary
+     vegetables and fruits are gone.
+
+     Cranberries, when thoroughly cooked and separated from the hulls,
+     form the basis of a delicious jelly that is widely eaten in the
+     winter over all portions of the United States. Like all sweets it
+     is not entirely wholesome for dyspeptics or infants, but as it is
+     usually eaten with meats and not in great quantities, it may be
+     looked upon as being one of the most wholesome of all foods of this
+     class. It does not seem to have such a tendency to produce sour
+     stomach in many dyspeptics as is so frequently done by other foods
+     containing vegetable acids.
+
+
+
+
+CHAPTER IX
+
+DANGER IN FRUITS AND PICKLES
+
+
+It is an error shared almost universally by both medical men and the
+laity that fruits and raw foods are wholesome. Everyone is familiar with
+the fact that fruits produce intestinal disturbances in children,--not
+only when they are very young, but after their digestive apparatus is
+fully developed. Rather curiously, however, instead of ascribing the
+disturbances that follow to the real cause, we generally dismiss the
+matter with the assertion that "early fruits are unhealthy," or trace the
+resulting ill effects to some other equally imaginary factor. In reality
+the reason why diarrhoea and other intestinal troubles so often occur
+after eating fruits in the early spring is that the boy or girl after a
+winter's fast greedily devours enormous quantities of them when they
+first ripen, and disturbances follow in proportion to the amount and
+character of these substances taken.
+
+There can be no question that fruits, while extremely palatable, usually
+produce trouble in dyspeptics, and even in those who still possess
+unimpaired digestive organs ill effects quite constantly follow on the
+heels of the taking of food of this character. Unfortunately, however,
+the great majority of dyspeptics have symptoms that in no way outwardly
+point toward digestive errors; as common examples, we might refer to the
+blackheads, pimples and small boils, so frequently observed on the faces
+of young boys and girls, or the rheumatic pains, and, at a later time,
+the "Bright's disease," that occur in older people. When you tell such
+patients that their trouble is indigestion, they are often mildly
+indignant, and loudly protest that they can eat anything with impunity;
+that they never have heart-burn, feelings of heaviness after eating,
+pains in the abdomen, or other symptoms referable to the stomach and
+intestines. We are rather disposed to be proud of our digestive powers,
+just as we are of our bodily strength, and nothing is more common than
+for chronic dyspeptics to maintain that they have never had indigestion
+in their lives, and to resent any insinuation to the contrary.
+
+Another popular error, almost universally accepted, is that fruits are
+highly nutritious; as a matter of fact they consist almost wholly of
+water, and of materials that are utterly indigestible. The latter
+substances pass through the alimentary tract, therefore, in much the same
+condition that they enter and serve no better purpose than to promote,
+somewhat, activity in the bowels. Nevertheless the writer does not wish
+to be misunderstood as advocating total abstinence from such a palatable
+class of foods; no harm results in most people if they only take
+perfectly ripe and fresh fruits in moderation now and then; and these
+should be always eaten after meals rather than before.
+
+The fruits that contain comparatively little acid are, as a rule, more
+wholesome than those that are rich in substance of this kind. For
+example, perfectly fresh and ripe figs or peaches may be taken by most
+persons with impunity if they be eaten after meals, and at intervals of
+at least two or three days. Acid fruits, particularly lemons, seem to be
+peculiarly unwholesome; apples are prone to cause trouble and can rarely
+be eaten without ill effects, however mellow and palatable they may be.
+It sometimes happens that persons take grape-fruit with less harm than
+others.
+
+Closely akin to fruits in their deleterious action on the digestive
+apparatus are sours in any form whatever. Women, especially, indulge
+freely and at irregular hours in foods containing much vinegar,
+lemon-juice, etc.,--usually in the form of pickles or salads. In healthy
+persons, in moderation, foods of this character perhaps produce no
+appreciable trouble, but nothing is more thoroughly established than that
+they act harmfully on the general run of dyspeptics, such as most of us
+are to a greater or less degree after thirty years of age. This leads to
+the remark that here, as in everything else, we must regard individual
+peculiarities--it being true that one person can eat without ill effects
+what may produce decided disturbances in others, or suffer from excess
+when moderation would entail no ill-effects.
+
+
+
+
+CHAPTER X
+
+DRINKS--PROPER AND HARMFUL
+
+
+An immense amount of rubbish has been written during the last few decades
+concerning the supposed good effect of excessive water-drinking on the
+human economy. Something like a quarter of a century ago a London
+physician by the name of Haig brought forward and strenuously advocated
+the view that a large number of minor ailments were the result of the
+presence in the body of excessive quantities of uric acid; applying the
+well known fact that the substance just mentioned requires a large amount
+of water to dissolve it he conceived the idea that the proper remedy was
+to flood the body with enormous quantities of liquids, and thus, as it
+were, wash the offending substance out of the system. So plausible did he
+make this theory appear that it was accepted very largely by medical men,
+who in turn taught it to the general public. Within recent times it has
+been fortunately shown that Haig's theory was wholly chimerical, and
+that quantities of uric acid greatly in excess of the normal amount could
+collect in the body, or might be injected into the blood-vessels, without
+the least harm resulting; thus, at one blow, this widely accepted theory
+was annihilated, and there now remains no sort of reason for attempting
+to remove uric acid by excessive water-drinking, or by other means.
+
+     It is fortunate that the uric-acid theory has been disproved, for
+     the excessive use of water is not only unnecessary, but highly
+     injurious to the digestive organs, particularly when the fluids are
+     taken at or about meals. Experience has shown that excessive
+     stomach-acidity, which is the most common form of indigestion, is
+     in a large degree dependent on the taking of liquids while eating,
+     and that even in those who are healthy any more than small
+     quantities cannot be looked upon as being wholesome. In dyspeptics
+     liquids seem to act in a hurtful way in several different
+     directions. For example, where persons constantly take liquids
+     while eating the necessity of properly chewing the food is largely
+     done away with; in addition to this the mere presence of water in
+     the stomach seems to tend to the production of increased acidity,
+     for it has often been observed by the writer that even where food
+     was eaten dry indigestion would follow in many dyspeptics if they
+     took water just before or immediately after eating.
+
+The only sensible advice that can be given in this connection is that
+persons should take no more liquids that they feel a desire for, and they
+should avoid taking them in any quantity about meal time. What has just
+been said concerning water applies equally well to milk. When taken alone
+it very frequently agrees with patients much better than does solid food,
+but when mixed with the latter is prone to produce indigestion, just as
+does water. Fermented milk in the form of buttermilk is a very popular
+beverage in some parts of the world, but it may be well doubted as to
+whether it deserves the reputation for wholesomeness generally accorded
+it; being a liquid, and at the same time acid, it is peculiarly prone to
+increase acidity, and is not tolerated by persons who suffer with sour
+stomach. It should, however, be said that it, on the other hand, seems to
+agree particularly well with some people, and has been known when taken
+alone, at least temporarily, to relieve obstinate forms of indigestion.
+
+_Coffee._--The most universal beverage taken at meal time in America is
+undoubtedly coffee. Each morning countless thousands are cheered and
+stimulated by its invigorating properties to undertake their daily tasks,
+but, as is always the case after taking drugs that have such action the
+system has to pay the penalty in a reaction following later, during which
+the capacity for work is diminished. It is, however, true that the effect
+last referred to is not of such importance as to constitute in itself a
+serious objection to the use of coffee, but other ill results are rather
+prone to ensue that in many instances change the aspect of the question
+entirely. In a great many people, particularly after the first vigor of
+youth has passed, coffee produces anything but pleasant effects, and on
+some it seems to act as a downright poison. Like all liquids taken at
+meal time, it predisposes to acid indigestion, particularly when it is
+sweetened. It is likewise true that when it contains any considerable
+quantity of cream the liability to dyspeptic disturbances following its
+use are particularly great--doubtless as a result of the considerable
+quantity of melted fats that it contains under such circumstances.
+
+     From the foregoing it appears then that coffee without either cream
+     or sugar is less unwholesome than when these substances are added
+     to it, but even when it is taken in this way it causes decided
+     symptoms of indigestion in many persons. The writer is not of the
+     opinion that the habitual taking of coffee is to be commended, and
+     would, therefore, not advise its constant use; it, however, must be
+     admitted--as is the case with all other substances that cause
+     indigestion--that in many people, and particularly in those who
+     live out-of-doors and are actively engaged in physical occupations,
+     the use of coffee seems to result in no harm. Like other substances
+     that cause indigestion in a concentrated form, coffee when largely
+     diluted is less apt to produce disturbances of this kind; for
+     example, a beverage consisting of two-thirds of hot skimmed milk
+     and one-third coffee may be taken by many dyspeptics in reasonable
+     amounts without any particular harm. Parents should be warned
+     against allowing growing children to drink coffee; it seriously
+     interferes with the normal chemical changes going on in their
+     bodies, and is almost certain to be followed in later life by
+     nervous dyspepsia.
+
+_Tea._--The stimulating principle of tea is chemically so nearly like
+that of coffee that they are generally considered as being one and the
+same. That they differ decidedly in their action on the stomach and the
+body generally there can, however, be no doubt. The stimulating action of
+tea comes on more slowly than that of coffee, and is correspondingly
+prolonged. In most persons it is not so apt to produce nervousness, nor
+is its action in preventing sleep so pronounced. On the stomach it also
+produces effects that are diametrically opposed to those induced by
+coffee, since, instead of stimulating, it seems actually to retard the
+secretion of acids. It is, therefore, probably true that we should look
+upon tea as a beverage with much less disfavor than we do coffee--though,
+of course, it should always be remembered that there may be, and
+unquestionably are, many exceptions to this judgment.
+
+     Probably no other daily article of food or drink is so commonly
+     prepared in an improper manner as tea--which is all the more
+     curious when we consider that perhaps none other that requires heat
+     for its preparation is so easily made. It should be brewed by
+     simply pouring boiling water upon the leaves, but the vessel
+     containing the decoction should not be placed over the fire while
+     the tea is being prepared. Of even greater importance is the
+     necessity of allowing the water to remain in contact with the
+     leaves only a few moments--_never more than a minute if we wish
+     the tea to be good._ The reason for the latter precaution lies in
+     the fact that tea-leaves contain a considerable amount of tannic
+     acid, and, as the longer the water and leaves remain together the
+     more of this substance is extracted from the latter, it is not
+     difficult to see that we should be careful to allow only a brief
+     contact between the two; the presence of this acid is undesirable,
+     not only on account of the fact that it gives to the decoction a
+     bitter and unpleasant taste, but because it has a tendency to cause
+     digestive disturbances. It is seemingly not generally known that
+     there are many varieties of tea, and that some of them are so
+     superior in flavor and bouquet to others that they might well be
+     entirely different substances. The best of all (in the writer's
+     opinion) are those that are composed largely of leaves grown in
+     Ceylon, usually mixed with India tea. If we will demand of our
+     grocer a first-class Ceylon tea we will find that a beverage may be
+     made from it that will appeal quite as much to the palate as a good
+     coffee.
+
+     Before dismissing this subject finally, some reference should be
+     made to ice-tea. This beverage is exceedingly palatable when
+     properly prepared, and under such circumstances by no means
+     deserves the disfavor with which it is regarded by many. The latter
+     circumstance is entirely due to two things; first, we find too
+     frequently that it is the habit of house-keepers to pour boiling
+     water on the leaves when the midday meal is cooked and to allow
+     them to soak together until night, and second, the fact that
+     lemon-juice is very commonly added to the tea before being drunk.
+     The ice that the tea contains has little or nothing to do with the
+     dyspeptic disturbances that frequently follow the drinking of cold
+     tea. If we will leave out the lemon and pour off the water after it
+     has been in contact with the tea leaves for something like a
+     minute, it will be discovered that practically all of the ill
+     effects usually ascribed to this palatable beverage have been done
+     away with.
+
+_Alcohol._--A discussion of beverages would not be complete without some
+mention of those containing alcohol. This at once brings us face to face
+with the bitter controversy on this subject that has been waged so long
+throughout the United States, and which can only be considered here from
+the standpoint of the effects of alcohol on the human economy, and to
+draw corresponding conclusions.
+
+That alcohol, even in very small quantities, reduces the general strength
+and capacity for work there can be no question, and in addition we find
+from experiments carefully conducted on the lower animals that the
+liability to infection by various disease-producing germs is greatly
+increased by the administration of even minute amounts of the drug. A
+man then who is a habitual user of alcoholic drinks not only thereby
+diminishes his capacity to labor effectually, but at the same time
+renders himself more liable to disease. No more striking example of this
+could be brought forward than the well established fact that persons who
+use alcohol are exceedingly prone to consumption--so true is this,
+indeed, that we might almost look upon the drug as being practically the
+cause of this disease in most instances. Of course the bacillus of
+tuberculosis must be present in order for the malady to develop, but we
+find that the alcohol has prepared a soil for the growth of the germ
+which would not otherwise exist. This holds with equal force as regards
+other infectious diseases.
+
+Again, it is true that maladies that result from bad digestion and
+improper assimilation are frequently produced by the habitual use of
+alcoholic liquors. Gout and Bright's disease are in the vast majority of
+cases the indirect off-spring of habitual drinking. It should be
+noted--and the distinction is of importance--that the affections of a
+grave character most frequently produced by the alcoholic habit do not
+ensue as a consequence of what could be rightly called intemperate taking
+of the drug,--its moderate use more commonly resulting in serious disease
+than when it is taken in great excess.
+
+     The explanation of this probably lies, at least in part, in the
+     fact that the majority of drunkards only take alcohol at greater or
+     less intervals, and as a consequence the system has time to
+     recuperate between sprees. The typical dipsomaniac goes weeks,
+     months, and even years without drinking at all, but when he is
+     seized by the desire for drink he throws everything else aside and
+     spends days and weeks in a prolonged debauch; during this period he
+     eats very little, and as a consequence largely avoids the grave
+     dyspeptic disturbances that would otherwise inevitably result.
+     Alcoholics of this class acquire catarrhal conditions of their
+     stomachs, and if seized with some acute disease, like pneumonia,
+     during or just after a spree, quickly die in a large proportion of
+     cases, but they do not develop gout or Bright's disease as a rule,
+     nor do they very commonly become consumptive, as is the case with
+     those who take the drug in small quantities day by day.
+     Furthermore, it would appear that the grave disorders that so
+     frequently follow the long-continued use of alcohol cannot be said
+     to be the direct result of the use of the drug, but ensue as a
+     consequence of the stimulating action of the alcohol on the
+     appetite, leading to over-eating. Under such circumstances
+     indigestion follows from excessive over-feeding, and this is added
+     to by the naturally irritating effect of the alcohol on the
+     stomach. When this is continued through a series of years, the
+     assimilating power of the organism gradually deteriorates, and we
+     begin to meet with chronic dyspepsia, acute Bright's disease, and
+     cirrhosis of the liver. Let no one then consider that he is not
+     misusing alcohol for the reason that he only takes a drink before
+     meals--it would be far better if he were to go on a moderate spree
+     occasionally.
+
+In this connection mention should be made of the great evil of patent
+medicines containing, and in reality essentially consisting, of alcohol.
+A vast number of them are widely sold under the misleading statement
+that they relieve catarrh, cure diseases of the kidneys, and that
+they act as tonics and general invigorants of the entire system.
+Masquerading under one guise or another they are sold to the unsuspecting
+public--prohibitionists for the most part--who fondly imagine that their
+glass of "bitters," "liver-regulator," or "safe cure for the kidneys," is
+entirely harmless. Let all such be warned that with scarcely an exception
+patent medicines of this class are nothing more nor less than poor
+whisky containing some bitter to disguise the taste, and that they are in
+fact taking a drink when they use nostrums of this kind. The ultimate
+effect of this kind of drinking is to produce serious and grave diseases.
+
+This discussion of the effect of alcohol on the human body would not be
+complete without calling attention to the extraordinary fact that those
+peoples to whom we owe our modern civilization have from time immemorial,
+most of all others, consumed the greatest amount of alcohol. Explain it
+as we may, the fact remains that the greatest achievements of the world
+were brought about by a society in which a very large proportion of its
+members were in the habit of more or less constantly taking alcoholic
+beverages. Naturally, the query is forced upon us whether this drug may
+not have played some important part in the great results achieved.
+Unfortunately, no one can answer one way or another, but our very
+ignorance should emphasize the importance of looking at the question from
+every side, and not jumping at conclusions before they are warranted by
+facts. It is true that most of our positive knowledge on this subject
+would condemn alcohol as being the greatest curse of the ages, but it
+may be that it has played a beneficent part in the affairs of mankind
+through devious paths impossible to trace. Unquestionably a drug, the
+taking of which assists us in momentarily throwing our troubles aside,
+must be of a certain positive value to mankind. If only it possessed
+these good qualities with none of its bad ones!
+
+Having considered very briefly the general effects of alcohol on the
+system a few remarks may be appropriately made concerning the several
+beverages commonly consumed in the United States for which it serves as a
+basis.
+
+_Whisky._--Under the term whisky will here be included all of those
+stronger alcoholic beverages that are the product of distillation. In
+addition to those commonly designated as such we may reckon brandy, gin,
+and rum, and at the same time those subtle combinations called
+mixed-drinks, for which they serve as a basis. It will, perhaps, startle
+the average reader when the statement is made that whisky and its near
+relatives just referred to, particularly when diluted by water, are by
+far the least harmful of all alcoholic drinks. Their bad reputation lies
+in the fact that on account of their large percentage of alcohol they are
+usually preferred by drunkards, and that when consumed in excessive
+amounts by those unaccustomed to their use there often follow those
+frightful crimes with which these particular forms of alcohol are so
+odiously associated. The facts are, however, that when taken in
+moderation they are much less prone to produce indigestion than wines or
+malt liquors, and where one is determined to drink, they should
+unquestionably receive the preference. It should not be understood that
+the writer is in any way advocating their use, but the facts of
+experience compel him to state frankly that the least harmful of all
+alcoholic beverages is whisky, or its near relatives.
+
+_Wines._--There are a large number of fermented juices of fruits that are
+known as wines. They are either sweet or acid in taste, and both are
+peculiarly prone to induce dyspepsia in persons with delicate stomachs.
+Irrespective of their delicate flavor, which, in many instances, appeals
+strongly to the palate, the only virtue that they may be said to possess
+is that they contain alcohol in small amounts; this, however, is off-set
+entirely by their large percentage of sugars and acids, causing them to
+be much more unwholesome than plain whisky.
+
+_Beers and Malt Liquors._--It is very fortunate that in those states of
+the American Union that have recently enacted prohibition laws, beer and
+other malt liquors are now being widely sold under the plea that they are
+non-intoxicating and that they are in no way unwholesome. While it is
+true that the former claim is in a measure correct, it is a fact well
+understood by those who have given the matter study that they are perhaps
+the most unwholesome of all alcoholic beverages. Those in the habit of
+using them are almost universally under the impression that they are
+harmless, and as the taste for them is easily cultivated, those who once
+acquire the habit are very apt to take them in greater or less quantities
+daily. As a result of this, chronic digestive disturbances are always
+sooner or later set up, and the victim in the course of time often
+acquires a gouty tendency, which is all the more dangerous for the
+reason that in America it scarcely ever manifests itself in acute joint
+inflammations. The patient gets into what has been called a "lithemic"
+state, which is but another name for gout, and sooner or later is
+exceedingly apt to develop a chronic form of Bright's disease. It is
+greatly to be deplored that some of our professional national
+school-masters do not address themselves to this subject rather than to
+appealing to the worst passions of the ignorant in attacking the great
+institutions of our country, and in assailing the fundamental principles
+of our government that come down to us as a priceless heritage from the
+wise and patriotic statesmen who first brought our nation into life.
+
+In addition to the three great classes of alcoholic beverages already
+considered there are innumerable others, fortunately but little known to
+the general public, and prized only by connoisseurs in such matters. As
+we happily have no problem confronting us in any way similar to the
+absinthe-habit, so common in France, it is not deemed necessary here to
+do more than merely to refer to them.
+
+
+
+
+CHAPTER XI
+
+IMPORTANCE OF GOOD COOKING
+
+
+Reference has already been made to certain misconceptions concerning
+cooking diligently circulated in recent years by various quacks. The
+victim is advised that he must take large quantities of raw eggs and
+milk, and at the same time is instructed to eat a number of other
+specially prepared articles furnished at a stiff price and certified as
+being raw by the "medical company" furnishing the "treatment." Since it
+is quickly discovered by those who are entrapped by charlatans of this
+kind that the only raw foods that they can take with comfort and without
+disgust are milk and eggs, they naturally practically live on these
+alone, and as these foods are extremely digestible and nutritious,
+improvement in the patient's condition not uncommonly results.
+
+Nevertheless, it is unquestionably true that the vast majority of foods
+are greatly improved in digestibility, and are rendered much more
+palatable by thorough cooking. After being properly cooked there develop
+in foods certain flavors and odors that are highly appetizing, and
+unquestionably aid in the subsequent digestion of the same. With but few
+exceptions, foods are so altered by heat that their proper mastication
+becomes much easier, and cooking, therefore, materially aids in reducing
+them to a state in which they are much more readily acted upon by the
+digestive juices. It should never be forgotten, also, that cooking is of
+the utmost importance from the standpoint of killing bacteria and animal
+parasites that may be present in food. If we were to adopt universally
+the habit of eating everything raw, the general mortality would certainly
+be considerably increased.
+
+_Cooking of Starchy Foods._--Nothing in the whole art and science of
+preparing food for the human being is of so much importance as the proper
+cooking of starches. As a result of the heat employed, certain chemical
+changes are induced in the starch-granules, as a consequence of which
+they are rendered digestible. It is of fundamental importance that at
+all times and under all circumstances the cooking of this class of foods
+should be as thorough as is possible, for when this is not done digestive
+disturbances are sure to follow, and much of the food is actually wasted.
+There are but few cardinal principles in the ordinary hygiene of life
+that are so commonly neglected as this, since it is the habit of a large
+proportion of the American people to consume three times a day masses of
+tenacious starch which has not been acted upon by heat sufficiently to
+render it digestible.
+
+Of all the different methods of cooking starches, by far the most common,
+and, therefore, the most important, is the process called baking. While
+it is not possible in this volume to go into the subject with the
+thoroughness that it deserves, the principal points deserve some mention.
+They may be briefly stated as follows:
+
+     (1) The flour must be made into a dough in which are incorporated
+     substances that produce a gas called carbon dioxide, which, forming
+     in innumerable small bubbles throughout the mass, cause the whole
+     to swell; when this is completed the bread is said to have
+     "risen." Of course the object of this is to produce a thorough
+     breaking up of the sticky dough--with the result that when the
+     bread is finally cooked it is light and fluffy, and can be readily
+     masticated.
+
+     (2) After the process just described has been completed the bread
+     should be thoroughly cooked, for reasons which have already been
+     explained.
+
+     (3) After cooking has been accomplished the bread should be
+     thoroughly dried, either by keeping it hot until this occurs, or,
+     what is better, permitting it to remain warm for a time and then
+     allowing the process to be completed in a natural way by putting
+     the bread aside for several days. It is necessary for bread to be
+     dried in order that it may be thoroughly soaked in saliva during
+     the process of chewing.
+
+If the principles above enunciated be properly followed out, good
+wholesome bread will result. There are, of course, many details connected
+with the preparation of food known to expert cooks into which it will not
+be possible for us to go here, and for which the reader is referred to
+any good cook-book.
+
+Some starchy foods such as rice and potatoes, do not lend themselves
+readily to the production of breads, and are consequently usually cooked
+in some other manner. It cannot be too strongly insisted upon that they
+should be rather _steamed_ than boiled,--the process being usually
+carried out by placing a small amount of water with them and allowing it
+to boil away; we should remember also that the principles just insisted
+upon in connection with making bread apply here with equal force--we
+should cook thoroughly and serve both as dry as is possible.
+
+_Cooking of Meats._--Here again it is necessary to insist upon the
+necessity of thorough cooking. The error has long prevailed that raw
+meats are wholesome, but within recent years it has been clearly
+demonstrated that this old view is erroneous. The muscle-fibers that
+constitute the bulk of the nourishment of meats are separated from each
+other by a substance which cannot be acted upon by the juices of the
+stomach until it has been heated to a temperature which results in the
+cooking of the entire mass. It is true that the muscular substance proper
+may be digested without heat--resembling in this way the white of the
+egg, to which it is chemically closely related; by scraping meat with
+some dull instrument the muscle fibers may be separated in a more or
+less pure state--leaving the substance that requires heat in order to
+become digestible behind--and after having been removed in this way, of
+course, may be eaten in a raw or semi-cooked condition without ill
+effects. In preparing meat it is not absolutely essential that it be
+cooked until thoroughly "done"--a slight tinge of red being allowable.
+
+_Healthful Recipes._--In an Appendix to this volume will be found a
+series of recipes for the preparation of common foods, for which the
+author is indebted to Dr. Mary E. Lapham, of Highlands, N. C. They will
+be found extremely practicable for making not only very palatable but
+thoroughly wholesome dishes; and are earnestly recommended to young
+housewives, who err through ignorance, as a rule, rather than because of
+carelessness or of lack of good materials. It has often been said that
+the road to a man's heart lies through his stomach. It would not be
+surprising to learn that this aphorism fell first from the lips of some
+wise woman who had observed that in a great number of cases unhappiness
+in home-life had resulted primarily from lack of home-comfort, and
+chiefly from unvaried, unappetizing meals and table-service. Another
+point is well worth remembering, especially by young married women: a man
+whose home is pleasant and comfortable is likely to spend as much of his
+time there as he can--if it is otherwise, he will seek some place that
+has these desirable qualities, such as his club, or an arm-chair in some
+corner saloon. Furthermore, a man who is not only abundantly, but
+_nicely_ fed, has far less desire for the stimulants which lead to
+drunkenness, than the man who is denied at home the properly cooked and
+seasonably varied food which his system craves. No better work in the
+"Temperance cause" can be done than to make an attractive home.
+
+These are facts which many a young housewife needs to learn and keep in
+mind; and it is for her benefit that Dr. Lapham has prepared her simple
+but excellent cooking directions presented in the Appendix.
+
+
+
+
+CHAPTER XII
+
+SEVEN AVOIDABLE DISEASES
+
+
+MALARIA FEVER.
+
+Malaria, in its various manifestations, has ever constituted the
+principal obstacle to the civilization of all tropical and semi-tropical
+countries, and as a consequence vast tracts of the richest and fairest
+portions of the world have remained uncultivated and unredeemed from
+their primitive savage state. Recent investigations have shown that this
+disease can be easily prevented if the matter is taken up intelligently.
+
+Malaria is a disease produced by a parasite belonging to the very lowest
+order of animal life--the _Plasmodium malaria_, which is conveyed from
+man to man by that genus of mosquitoes called the Anopheles. The parasite
+attacks and destroys the red cells of the blood, and produces a poison
+that causes the symptoms characteristic of malaria.
+
+_Course of the Disease._--The most common and well-recognized symptoms of
+malaria are those that occur in that variety of the disease which is
+known as malarial or intermittent fever. In this type the patient--who
+may or may not have at intervals for some days noticed chilly sensations,
+a feeling of fullness in the head, and general bodily depression--is
+suddenly seized with a chill followed by a high fever and subsequent
+profuse perspiration; after these symptoms subdue, which generally
+requires several hours, the patient returns to a practically normal
+condition and feels, on the whole, well until the next attack occurs.
+These chills-and-fever paroxysms occur at various intervals depending
+upon the character of the parasite inducing them, the most common form
+being that which produces a chill every day. In some instances the malady
+comes on more insidiously, there being no marked chills but only
+periodical elevations of temperature.
+
+In the more chronic forms of the disease the unfortunate victim is
+frequently subjected for years to attacks of fever coming on at irregular
+intervals, the patient being more or less of an invalid throughout the
+course of the disease. In other instances the brain becomes affected,
+producing very alarming symptoms; and in quite a proportion of cases the
+malady ultimately terminates in chronic Bright's disease.
+
+_Treatment of the Disease._--Most fortunately, we have in quinine, when
+properly administered, a medicine that in practically all instances acts
+as a specific in this affection; but it should be used only on the advice
+and under the directions of a physician. In the more chronic forms of the
+disease, combinations of arsenic, with such tonics as nux vomica, iron,
+and small doses of some of the preparations of mercury, produce permanent
+cures where quinine has failed. It is of the utmost importance that
+attention be given to the treatment, as, so long as the patient remains
+with the parasites in his blood, so long is he a menace to his friends
+and neighbors.
+
+_Mode of Infection Through Mosquitoes._--The most brilliant triumph in
+modern medicine, and one of the most creditable achievements of human
+ingenuity, has been the absolute demonstration that malaria is carried
+from man to man by means of the Anopheles mosquito, and that the disease
+can, in nature, be produced in absolutely no other way. This is not a
+theory, but it is a fact which has been demonstrated in its every detail
+beyond dispute, and we are now happily in a condition to reject our
+venerable notions concerning bad air, miasma, etc.
+
+     Before describing the method by which infection takes place, it is
+     well to say a few words concerning the mosquito that acts as a
+     carrier of the disease, which may be easily differentiated from
+     other similar gnats. The malarial mosquito has a body which is
+     placed parallel to and almost on the same plane with the front
+     portions of the insect, and as a consequence, when at rest on walls
+     or other objects, the back of the body sticks out almost or quite
+     at right angles with the surface upon which it is resting. The back
+     portion of the common mosquito forms an angle with the front part
+     of its body, with the effect that both ends of the insect point
+     toward the object upon which it rests. There are still other
+     differences that clearly differentiate the malarial from the common
+     mosquito, but the one given ordinarily serves to distinguish
+     between them. The malarial mosquito is pre-eminently a house-gnat,
+     being scarcely ever seen in the woods or open, but may be
+     found--oftentimes in great numbers--in all malarial localities,
+     lying quietly during the day in dark corners of rooms or stables.
+     This mosquito practically never bites in the day, but will do so
+     in a darkened room, if a person will remain perfectly quiet; their
+     favorite time for feeding is in the early parts of the night and
+     about daybreak--all of which accounts for the fact, long observed,
+     that malarial fever is almost invariably contracted at night. The
+     malarial mosquito bites and then goes back to some dark corner
+     where it remains quiescent for forty-eight hours, at the end of
+     which time it again descends to feed. Contrary to the general
+     opinion mosquitoes bite many times, and frequently remain alive for
+     months--the malarial mosquito particularly living in cellars and
+     attics oftentimes throughout the entire winter.
+
+     If one of these mosquitoes bite a person with malaria, the
+     parasites are sucked in along with the blood and pass into the
+     stomach of the gnat, making their way ultimately into the body
+     substance; here the parasites undergo a series of multiplications,
+     a single one of them sometimes producing as many as ten thousand
+     young malarial parasites. After the parasites have developed fully,
+     which requires eight days in warm weather, they make their way to
+     the venom-gland of the mosquito and there remain until it bites,
+     when they are injected into the body of the individual attacked
+     along with the poison.
+
+     After getting into the human blood, each parasite attacks a
+     red-blood cell, bores into it, and grows at the expense of the cell
+     until it reaches maturity, at which time it divides up into from
+     seven to twenty-five young parasites which are liberated and each
+     in turn attacks a new cell. This process goes on until a
+     sufficient number of parasites are produced in the individual to
+     cause the symptoms of malaria, and the new subject of the disease
+     thereafter becomes a source of danger to others in the vicinity
+     through the intervention of still other malarial mosquitoes.
+
+_Malaria Avoidable._--From the foregoing it is seen that the proper way
+to avoid malaria is so to screen houses that mosquitoes cannot enter
+them. Persons in malarial districts should not sit on open porches at
+night, and should be careful to sleep under properly constructed nets. If
+this be done, there is absolutely no danger of anyone ever contracting
+the disease. It will be well observed that these precautions are not
+necessary in the daytime, as the malarial mosquito rarely attempts to
+bite during this period.
+
+It should be remembered by those who have the disease that they are a
+constant source of danger to people living in the vicinity, and they
+should be doubly careful as long as the disease persists to avoid being
+bitten by mosquitoes at night. It is furthermore their duty to vigorously
+treat the disease until the parasites are no longer present in their
+bodies, at which time they cease to be a menace to others.
+
+Many children have malaria without showing symptoms, and, if allowed to
+sleep without being properly covered with a net, are very apt to infect a
+large number of malarial mosquitoes; the blood of children in malarial
+localities should be examined from time to time, and if the parasites be
+found, the children should be given the proper remedies until a cure is
+effected.
+
+Particular attention should also be directed to the fact that almost all
+Negroes in malarial localities of the South harbor the parasites, though
+very few of them show symptoms of their attacks. It is, therefore, very
+important that they be treated properly, and their white neighbors should
+see to it, for their own safety, that they do not sleep in houses
+unprotected by nets.
+
+If the precautions herein detailed were properly carried out, for even a
+few months, malaria would practically cease to exist wherever this was
+done, and would not recur unless individuals from other places suffering
+from the disease were to come into the districts where the Anopheles
+mosquito is present, and so give it to the gnats--to be by them
+recommunicated to humanity.
+
+
+TUBERCULOSIS.
+
+Of all the enemies of mankind, tuberculosis, in its various forms, takes
+the first rank. Of protean manifestations, occurring in almost every part
+of the body and producing diseases of the brain, of the nerves, of the
+bones, of the skin, and of all of the internal organs--pre-eminent is the
+terrible malady we call consumption, which is tuberculosis of the lungs.
+It has been estimated that one-seventh of all the people born into the
+world die as a result of this malady in some one of its various forms,
+and it is probable that one person out of every three dying between the
+ages of fifteen and sixty years, succumb to this disease. As a result of
+the labors of thousands of patient, self-sacrificing investigators--many
+of the most distinguished of whom have died of this disease while
+carrying on their work--the peculiarities of this affection are now
+fairly well understood, and if we were to apply the knowledge which we
+now possess in our attempts to free ourselves from its ravages, there is
+no question but that within a comparatively short period of time the
+disease would practically cease to exist.
+
+_Character and Course of the Disease._--Tuberculosis is produced by a
+minute vegetable parasite known as the _Bacillus tuberculosis_, a germ
+which not only occurs in the human being, but is widely distributed among
+the lower animals. Tuberculosis of the lungs (to restrict ourselves to
+this most important manifestation) generally comes on insidiously, there
+being usually no definite period from which the sufferer can date the
+onset of the malady. In the early stages there is usually loss of
+appetite and a pronounced feeling of weakness followed by a slight cough;
+the latter symptom frequently leads patients to erroneously believe that
+their trouble began with a bad cold, when as a matter of fact, the
+catarrhal trouble of the throat and bronchial tubes was originally
+produced by the germs of tuberculosis--there being no such thing as a
+cold changing into consumption. As the disease progresses the patient
+complains of fever and chills, these symptoms being oftentimes
+periodical, and lead to the belief that the trouble is malarial fever:
+this mistake is very common, and whenever such symptoms appear a good
+physician should be immediately consulted. The patient also suffers from
+exhausting night-sweats in many instances, though this is not invariable.
+A rapid loss of flesh is one of the earliest and most common symptoms.
+The symptoms above enumerated continue and grow worse, and in quite a
+proportion of the cases there is, in addition, spitting up blood, which
+in some instances may be so pronounced that it becomes a distinct
+hemorrhage. In the more rapid or "galloping" forms of the disease the
+patient frequently dies within a few weeks or a month or so, while in the
+less severe types the malady may persist for many years before death
+occurs.
+
+_Treatment._--The treatment of tuberculosis by drugs has proven an entire
+failure, but a large number of persons afflicted with this disease will
+recover, if placed under proper hygienic conditions.
+
+The patient should be put on a porch or in a tent, whether it be winter
+or summer, and kept in bed at absolute rest as long as there is any
+fever, and should be fed in abundance with good, wholesome food. While
+this treatment appears simple it should always be carried out under the
+directions of a physician, as it is only possible for those having a
+thorough knowledge of the subject to give such directions as would lead
+to a rapid cure of the patient.
+
+_Modes of Infection._--Hereditary tuberculosis, notwithstanding a popular
+idea to the contrary, is very rare, but there is no question that those
+persons in whose family tuberculosis exists are much more prone to
+contract the disease than others. In just what manner the germ of
+consumption gains entrance to the human body, we are more or less
+uncertain, but there are reasons for the belief that in many instances
+they pass in by means of the inhaled air; there is no doubt that in a
+small percentage of cases the bacillus gains entrance to the body through
+an abrasion of the skin or of some mucous membrane; finally the bacteria
+are often taken in with the foods that we eat, or by putting objects
+upon which the germs are present into the mouth, or eating with hands
+which have been contaminated and not washed. Of the foods that contain
+the germs of consumption, milk is unquestionably the most common, as
+there can be no question that fully 25 per cent. of our cows have this
+disease, and under such circumstances their milk is usually infected with
+the bacillus that produces the malady; meats, likewise, often contain
+germs of this disease, but, as they are usually cooked, no harm, as a
+rule, results.
+
+Of quite as much importance as the introduction of the germ into the body
+is the resisting power of the individual at the time when this occurs,
+since the disease can make no progress unless the tissues have become
+susceptible through lowered resistance. All things then that have the
+effect of lowering the vitality of the body act as predisposing causes to
+consumption; such, for example, as _WANT OF PROPER FOOD_, _LACK OF
+SLEEP_, _IMPROPER CLOTHING IN COLD AND WET WEATHER_, _AND LIVING IN DAMP
+AND IMPROPERLY VENTILATED HOUSES_; excesses, _PARTICULARLY THE TAKING OF
+ALCOHOL_, conduce to the development of the disease--long-continued
+inebriety being beyond doubt the cause that most frequently leads to
+consumption. It is a common error that alcoholic stimulants tend to ward
+off consumption, and it is absolutely certain that these substances not
+only do not act in a curative way in those who have already contracted
+the disease, but are positively detrimental. In order then to avoid
+consumption--and this is particularly of importance for those in whose
+family there is a predisposition to the disease--the individual should
+live soberly, should try at all times to obtain a reasonable amount of
+good food, should sleep a sufficient number of hours, and should be
+clothed properly, particularly in the winter. Those who devote their time
+and energy to the performance of their work--being careful of course not
+to labor excessively--are much more apt to escape consumption than those
+who do otherwise. It is particularly of importance that those who have a
+tendency towards consumption should early learn, and throughout life
+practice, the habit of _BREATHING THROUGH THE NOSE_: if this rule be
+followed a large percentage not only of the germs of consumption, but
+other bacteria as well, are filtered out during their passage through the
+nose and do not reach the lungs. Cleanliness is also of much
+importance--a bath taken each morning in moderately cold water being
+conducive to health, not only as regards consumption but other diseases
+as well. It is of course necessary that dwelling houses should be kept
+thoroughly clean.
+
+     _Advice to Diseased Persons._--In all cases where a person observes
+     in himself, or in those for whom he is responsible, the symptoms
+     already detailed, it is his duty to at once consult an intelligent
+     physician, and if it be found that tuberculosis is present, every
+     precaution should be taken by the diseased individual to prevent
+     the further spread of the malady. _IN SUCH A CASE THE SPUTUM THAT
+     IS CONSTANTLY BEING COUGHED UP CONTAINS MYRIADS OF THE GERMS,_ and
+     it is of the utmost importance in order to prevent other persons in
+     the neighborhood from being infected that this _SPUTUM BE
+     DESTROYED_. The patient should at all times carry about with him
+     either a small receptacle into which the sputum can be
+     expectorated, or a large cloth which would answer the same
+     purpose, and in either case the sputum should be burned; if this be
+     impracticable, it should be placed in some good antiseptic, such as
+     a saturated solution of carbolic acid or a 1-to-1,000 solution of
+     corrosive sublimate in water. The patient's handkerchiefs should be
+     thoroughly boiled, and his clothing should receive like treatment.
+     Every precaution should at all times be observed in order to
+     prevent the sputum getting onto the furniture or floors, as, under
+     such circumstances, it quickly dries and being broken up into small
+     particles is carried by means of the air to other parts of the
+     house.
+
+     The patient should always remember that the quicker he is placed
+     under proper treatment the more the chances of ultimate recovery;
+     in the early stages almost all of the cases of this kind are
+     curable, but later this is not often accomplished.
+
+
+TYPHOID FEVER.
+
+Of all of the infectious diseases prevalent in the United States, typhoid
+fever is one of the most common and fatal. As a result of its ravages a
+vast amount of invalidism, suffering and financial loss is brought about
+each year, and a frightful mortality results. It has for some time been
+recognized that typhoid fever is among the most preventable of all
+diseases, and if our people would bestir themselves and carry out the
+comparatively simple rules that are necessary for its prevention, the
+scourge would, in a short time, practically cease to exist among us.
+
+_Character and Course of the Disease._--Typhoid fever, enteric fever, or
+abdominal typhus, is an infectious disease believed to be caused by a
+specific bacterial germ known as the _Bacillus typhosus_. It develops, as
+a rule, quite slowly, the first symptoms being loss of appetite,
+headache, and a marked fatigue on slight exertion. These symptoms
+gradually grow worse, fever develops, and the patient oftentimes suffers
+with chilly sensations; the temperature gradually rises, and in the
+course of from a few days to a week reaches a height of 102 degrees, 103
+degrees, 104 degrees, or 105 degrees F. In many cases no symptoms exist
+that indicate trouble with the bowels, but in the severe forms of the
+disease diarrhoea generally comes on during the first week and continues
+throughout the course of the disease.
+
+During the second week the symptoms above detailed continue, becoming
+often more severe, and there develops great nervousness and delirium.
+About this time there are frequently observed over the chest, abdomen and
+thighs, minute reddish spots resembling flea-bites; these spots last for
+a few days and then pass away and are followed by a fresh crop in other
+situations. During this period of the disease inflammation of the
+bronchial tubes frequently comes on, and now and then pneumonia develops.
+Bleeding from the bowels is an occasional highly characteristic symptom
+of the second week. When the disease follows a normal course, the
+symptoms during the third week begin gradually to abate; the fever
+lessens, and the patient, though much emaciated, gradually returns to a
+normal condition.
+
+     Unfortunately, however, the disease does not always pursue this
+     favorable course, for, in quite a proportion of instances, the
+     symptoms increase in severity during the second or third week, the
+     patient becomes profoundly prostrated, the delirium deepens, and
+     death occurs. The hemorrhage from the bowels, in some instances, is
+     so severe that death is produced even in comparatively early stages
+     of the affection.
+
+     In many instances, through indiscretion, usually as a result of
+     eating solid food, patients who are apparently on the road to rapid
+     recovery, relapse, and the disease repeats the course already
+     detailed.
+
+     It is of importance to remember that now and then so-called walking
+     cases of typhoid fever occur, the disease in these instances being
+     characterized by the fact that the symptoms are so slight that the
+     sufferer does not feel it necessary to go to bed. However, in these
+     mild cases, fatal hemorrhage from the bowels is as frequent as in
+     the severer types, and as a consequence the patient should receive
+     careful attention. Moreover, it is of importance to remember that
+     from this mild form of the affection the most malignant varieties
+     of the disease may be contracted.
+
+     The mortality in typhoid fever varies from five to twenty per
+     cent., depending upon the character of the disease and the nature
+     of the nursing and treatment that the patient receives.
+
+_Modes of Infection._--It is clear that typhoid fever is the result of
+the entrance into the body of some minute form of germ-life, whether this
+be the bacterium generally supposed to induce the disease or not. This
+contagion is beyond question a living something which multiplies with
+great rapidity under proper conditions, and, escaping from the bodies of
+those infected with the disease, in one way or another, reaches other
+individuals. It is beyond question true that the virus passes from the
+body of those infected by means of the urine and feces, and it is likely
+that the secretions from the mouth and nose frequently contain the germs
+that cause the fever.
+
+As the germs are certainly extraordinarily minute, a very small amount of
+any of these excretions might produce the disease in healthy individuals
+if it were to get into their bodies through water, milk, or any uncooked
+food, or if it were to find lodgment about the nose or mouth, or get upon
+the hands of other persons. It should also be remembered that the virus
+may easily get upon cooking-utensils, drinking-cups, bed-linen, and other
+articles with which we are constantly brought into close contact, and
+that the disease might be transmitted in this way. It is also true that
+the malady may be carried from place to place by insects, particularly
+flies; the latter may readily get enough infectious material upon their
+legs in various ways, and then, crawling over the food, leave the deadly
+poison deposited upon it.
+
+_Treatment of Typhoid Fever._--As soon as the symptoms appear, a
+physician should be called and his directions faithfully and carefully
+followed out. Nothing in this disease is of more importance than careful
+nursing, and it is absolutely necessary that the patient receive only
+liquid diet until the physician permits other food.
+
+Wherever possible then, patients with typhoid fever should be completely
+isolated, since, if this is not done, other members of the family are
+almost sure to contract the malady--a result which almost everyone has
+seen who has had any experience with the disease. Wherever possible
+patients should be sent to a hospital, but where this cannot be done they
+should be placed in an outhouse, if practicable, or in an isolated room,
+which should be thoroughly disinfected after the patient's recovery. No
+one should visit a typhoid-fever patient, except when compelled to do so,
+and we should be particularly careful to prevent children from coming in
+contact with them, as it has been shown that they contract the disease
+much more readily than grown people. It is also of importance that
+persons should not sit for any length of time in the sick room, and,
+above all, under no circumstances, should cooking and eating be done
+there. The room in which the patient is placed should be furnished only
+with those things absolutely necessary, and it is particularly desirable
+that carpets and curtains should be removed. It is well to wash the floor
+each day with some antiseptic solution.
+
+Those persons who come in contact with typhoid fever should wear outer
+clothing which can be easily washed and boiled. After touching the
+patient, or any of his clothing, the hands should be at once thoroughly
+scrubbed in an antiseptic solution. Of course, under no circumstances,
+should the nurse eat or drink from the same vessels that the patient
+does.
+
+None of the excretions from persons afflicted with typhoid fever should
+ever be emptied until thoroughly disinfected with creo-carboline or
+strong lime-water, and under no circumstances should these be poured out
+in the neighborhood of springs or wells. Towels, handkerchiefs, and
+clothing that comes in contact with the patient should be thoroughly
+disinfected before being sent to the laundry. This is best accomplished
+by thorough boiling, but in cases where this can not be at once carried
+out, it is advisable to use some chemical antiseptic; of these, perhaps
+the best is creo-carboline, which may be employed in a 1-500 solution in
+water; where this solution is not obtainable, a 5-per-cent. solution of
+carbolic acid in water will answer. It should also be remembered that the
+water in which typhoid-fever patients are bathed necessarily becomes
+infected, and this should always be thoroughly disinfected before being
+emptied. These precautions should be carried out for some time after the
+patient has recovered, as it is well known that persons, under such
+circumstances, for some time frequently contain the poison in their
+evacuations.
+
+     After the patient recovers, the room should be disinfected with
+     formaldehyde gas obtained from the substance known as "formalin."
+     This gas may now be obtained from the formalin without the use of
+     heat in the following manner: When everything is ready, and the
+     room properly sealed, thirteen ounces of permanganate of potash to
+     each quart of formalin are placed in a large vessel, the room being
+     closed immediately after the two substances are put together; it is
+     important that the permanganate be placed in the vessel first. When
+     this method is employed a quart of formalin should be used to each
+     one thousand cubic feet of air-space in the room. As the gas, by
+     this process, comes off with great rapidity, it is not necessary
+     to keep the room closed more than about four hours. This method is
+     to be advised for the reasons that it acts more quickly than the
+     older one, and there is never danger of fire.
+
+     In cases where houses are too open to permit of disinfection by
+     means of gas, the sick chamber should be thoroughly washed with a
+     solution of corrosive sublimate, carbolic acid or some other good
+     disinfectant.
+
+
+HOOK-WORM DISEASE.
+
+It has been only recently recognized that a large percentage of the
+invalidism and a great number of the deaths yearly in the southern
+portion of the United States are caused by a very small intestinal
+parasite known as the _Necator americanus_, or hook-worm. This parasite
+has unquestionably existed over the area just named since the advent of
+the Negro--recent investigations having shown that the worm is in all
+probability of African origin. This hook-worm disease is probably the
+most common of all the serious diseases prevalent in the South, and as it
+is easily curable, and can be readily prevented, there is no matter which
+should be of greater interest to the people in the infected regions,
+especially those who live in villages or on farms.
+
+_Character of the Disease._--The animal parasite called hook-worm closely
+resembles, externally, the pin-worm which so often occurs in children.
+The female, which is larger than the male, measures somewhat more than
+half an inch in length, and has the thickness of a knitting-needle; the
+male is between a quarter and three-eighths of an inch in length as a
+rule. The parasite possesses around its mouth a row of minute plates
+somewhat resembling hooklets, by means of which it grasps hold of the
+mucous membrane of the intestine and bruises it sufficiently to cause the
+blood to flow; with this blood the parasite nourishes itself. At the same
+time the worm injects into the tissues a poison which has much to do with
+the symptoms that occur in the disease that it produces.
+
+These worms are usually present in great numbers, there being as a rule
+from 500 to 2,000 of them, and as they unquestionably live at least eight
+or ten years, the unfortunate victim suffers for a long period of time as
+a result of their presence. While living in the intestines the females
+lay enormous numbers of eggs which pass out with the feces, and under
+suitable conditions of temperature and moisture there develops within
+each of them, within from two to three days, a minute snake-like embryo
+which bursts through the shell of the egg and passes into the neighboring
+earth. Here the embryos live for considerable periods of time, and,
+ultimately, may infect other individuals, or those from whom the eggs
+were passed. There are at least two ways by which these embryos gain
+entrance into the human body. Some do so by getting into drinking-water
+and being swallowed; but, extraordinarily, they most frequently penetrate
+through the skin. When this happens the parasite, in passing through the
+skin, produces the disease known as "ground-itch." The vast majority of
+the victims of this affection are children with whose skin the embryo
+comes in contact while they go barefooted during the summer months.
+
+_Course of the Disease._--Having entered through the skin, the embryos of
+the hook-worm, moving by a circuitous route finally reach the intestines,
+and, grasping hold of the mucous membrane with their saw-like teeth, they
+begin to suck blood and grow until they reach the size of the adult worm
+in about a month or six weeks. Depending upon the number which have
+gained entrance, and the susceptibility of the individual, there now
+begins to develop symptoms of profound anæmia; the skin of the child
+becomes very pale, and assumes a sort of yellowish hue, and in cases
+where there is a severe infection, the victim begins to suffer with
+shortness of breath and dropsy. When this occurs the patient sometimes
+dies, but more commonly death results from contracting some other
+disease, which, under ordinary conditions, would produce no serious
+results. One of the most unfortunate effects of this malady is that when
+children become infected they cease to grow, and frequently retain the
+appearance of early youth even after they have reached full maturity in
+years. These unfortunates are generally incorrectly regarded as
+dirt-eaters. The symptoms frequently last over a period of many years, as
+in the intestines of these victims the worms that originally infect them
+live certainly eight or ten years, and during this period it is beyond
+question true that additions to the original number are frequently
+received.
+
+_Diagnosis and Treatment._--There is no disease that can be
+diagnosticated with more ease and certainty; the eggs are present in the
+feces in great numbers, and by means of a microscope they can always be
+detected. In all cases where the disease is suspected, a half-teaspoonful
+of the feces of the person supposed to be infected should be placed in a
+bottle and sent to a competent microscopist for examination. This is done
+free of charge at the laboratories of most State Boards of Health in
+those parts of the country where the malady exists. Whenever an
+individual shows the symptoms above detailed, an intelligent physician
+should at once be called. We have medicines that act as specifics, and
+the disease can always be cured in a very short period of time.
+
+_Preventive Measures._--Of course the best method of preventing this
+disease is to administer to those already infected the proper medicines,
+and cause the expulsion from the intestines of the worms that lay the
+eggs.
+
+The indiscriminate scattering of the feces around the stables, so very
+common in many districts, should be absolutely forbidden. Around the
+house where individuals have lived who have the disease every care should
+be taken to prevent contact with the earth in the neighborhood of places
+where the ground might have become infected. It would be advisable for
+children and others to wear shoes for at least a year after the last
+individual having the disease was cured; and as a precautionary measure
+it should be insisted upon that properly constructed privies or
+water-closets should be at every house, and that they should be used by
+everyone in whom there is a possibility that the disease exists.
+
+
+DIPHTHERIA AND ITS TREATMENT.
+
+Loeffler's discovery in 1884 of the germ of diphtheria, and its relation
+to the disease of the same name, established the specific infectious
+nature of this malady, and demonstrated beyond a doubt that membranous
+croup is not ordinarily an independent affection, but is almost always
+simply diphtheria of the wind-pipe. The discovery of antitoxin, some time
+later, reduced the mortality of diphtheria from an average of 30% to 10%
+in ten years; its use has also shortened the course of the disease, and
+decreased greatly the frequency of the paralytic conditions that not
+uncommonly follow this malady.
+
+_Character and Course of Diphtheria._--Diphtheria is an affection caused
+by a bacterial microbe which produces a poison that acts locally upon the
+tissues invaded, and also, as a result of its introduction into the
+general circulation, brings about more or less profound effects on the
+entire system.
+
+The period of incubation is from two to ten days. The onset is generally
+characterized by a rise of temperature from 100°F. to 104°F., chilliness,
+headache, and pain in the back and limbs. Albuminuria is common. The
+glands of the neck often become swollen. In mild attacks a slight sore
+throat is all that is complained of. In the majority of cases the disease
+attacks the throat and tonsils, and is characterized locally by the
+appearance of a membrane, which is usually gray or yellowish-white,
+elastic, and adheres tightly to the surface upon which it lies. At
+times, however, the membrane is soft and pliable, and is easily separated
+from the tissue; such cases are frequently diagnosticated as follicular
+tonsillitis. A bad cold is occasionally the only symptom of the disease.
+The diagnosis should always be confirmed by bacteriologic examination. In
+some instances the wind-pipe is primarily attacked, but when the disease
+affects this part of the throat it is generally a consequence of the
+extension of the membrane downward from the region of the tonsils. In the
+former case the diagnosis is somewhat difficult, as cultures taken from
+the throat may not show the presence of diphtheria bacilli, though
+material that is coughed up may contain myriads of the germs; in this
+phase of the disease interference with respiration is the symptom most to
+be feared. The mucous membrane of the nose, eyes, ears and generative
+organs, may be affected. Wounds are also liable to become infected with
+this organism. In rare instances the membrane may extend down into the
+bronchial tubes and lungs, and has been found on post-mortem examination
+covering the inside of the stomach.
+
+As complications we may have broncho-pneumonia, acute Bright's disease,
+inflammation of the internal structures of the ears, bleeding from the
+nose, inflammation of the valves of the heart, and sometimes paralysis of
+this organ, with death; the last named sequel of diphtheria comes on
+during convalescence, usually from two to four weeks after the subsidence
+of local symptoms, and is due to inflammation of the nerves that control
+the heart. Much less commonly paralytic conditions of the palate, throat,
+eye muscles and the nerves of taste occur, and under rare conditions,
+paralysis of the lower extremities. Paralysis of some kind follows in
+from ten per cent. to fifteen per cent. of the cases, and appears with
+equal frequency after the mildest as well as following the most severe
+cases.
+
+_Mode of Infection._--The germs of diphtheria may be carried in articles
+used by persons with the disease, or they may be communicated by direct
+contact. The micro-organism is found in the secretions from the mouth,
+throat, or nose, and in particles of detached membrane. Bedding,
+utensils, etc., used in the room where a patient has diphtheria, are
+liable to carry the germs if taken from the sick-room, and consequently
+should be always properly disinfected before being removed. Milk-bottles
+carried into the sick-room, or handled by persons caring for the patient,
+should never be returned to the dealer without being disinfected. Cats,
+and less frequently dogs, may contract the disease and convey it to those
+with whom they come in contact. Unrecognized mild cases are a frequent
+means of spreading the disease, as also is a too early release of
+patients after recovery. It is a much safer method of procedure to
+require at least two negative examinations before releasing a patient
+from quarantine, as during convalescence the germs may be entirely absent
+on one day and a few days later be quite abundant. The bacilli may remain
+in the throat from a few days to several years after the disease is
+apparently entirely well, and under such circumstances the persons
+carrying them become quite as great, if not a greater, menace to those
+with whom they came in contact as they were during the height of the
+disease. A thorough disinfection of the room and everything used about
+the sick person should be carried out after the patient is released.
+Complete isolation should be observed during the illness, and as long as
+the bacilli remains in the throat.
+
+_Treatment._--Diphtheria antitoxin is the specific treatment of this
+malady, and should be given early in the disease. The chances of recovery
+decrease in proportion to the length of time existing between the onset
+of the affection and the time of administration of the drug. Antitoxin
+may be repeated in six hours after the initial injection if improvement
+is not noticed, but ordinarily twenty-four hours should elapse between
+doses. It is well to remember that it is safer to give too much antitoxin
+than too little. The initial curative dose varies from 2,000 to 5,000
+units, according to the age of the patient and the severity of the
+disease. When a case is seen late it is often advisable to begin with a
+large dose,--it being good practice under such circumstances to use at
+once as much as 10,000 units or even more. The average case requires from
+the beginning to the end of the treatment a total of from 10,000 to
+20,000 units, but occasionally 50,000 or even 100,000 units may be
+necessary. There are very few risks in giving antitoxin. In a series of
+50,000 cases treated with it only two deaths occurred sufficiently early
+after the injections to warrant the belief that this unhappy result was
+produced by the drug. It is worth remembering that asthmatic cases bear
+the administration of antitoxin very poorly; a marked and sometimes
+serious embarrassment of respiration, with cyanosis, unconsciousness, and
+general collapse may follow its use, but recovery is usual in such cases.
+
+     A condition known as anaphylaxis or hypersensitiveness, which at
+     present is being much studied, may sometimes occur in the human
+     being. This hypersensitiveness is manifested by the extraordinary
+     peculiarity that any number of doses of antitoxin may be given
+     provided they are administered within a period of less than ten or
+     twelve days. On the other hand a single minute dose may induce this
+     state after the period named, and, as we never know whether a
+     patient is going to develop it or not, it becomes a question as to
+     the safety of giving a second injection after ten or twelve days
+     have elapsed following the administration of the initial treatment.
+     As it is true that this hypersensitiveness once established in
+     animals may continue throughout life, it becomes a question as to
+     whether or not it is quite safe to administer antitoxin to an
+     individual who has had the drug given him at some prior time, and
+     we are not as yet in a position to definitely determine the risks
+     that are involved in such a procedure. There is no reason to doubt
+     that this hypersensitiveness is much less marked in man than in the
+     lower animals, and there can be no question that it much less
+     commonly develops, but notwithstanding this it would be the part of
+     prudence to avoid a second administration of the drug after the
+     interval referred to in all instances where this seems possible.
+     Anaphylaxis is thus seen to bear an important relationship to what
+     is commonly called the "immunizing treatment" to prevent
+     diphtheria, which consists in giving a moderate dose of antitoxin
+     to a person immediately after exposure to the disease. Under such
+     circumstances a degree of immunity is undoubtedly secured, but this
+     passes off in the course of a few weeks, and the patient then
+     becomes just as susceptible as he was before. Should he now
+     contract diphtheria, we would be confronted with the possibility
+     that the treatment by means of antitoxin might possibly produce
+     serious and even fatal results.
+
+     Occasionally rashes occur several days after the inoculation, but
+     such disturbances are insignificant except for the immediate
+     discomfort experienced. Antitoxin concentrated by the Gibson method
+     has reduced to a considerable extent the number of cases in which
+     rashes occur.
+
+Treatment other than by antitoxin is symptomatic. Where the disease
+occurs in the wind-pipe, it may be necessary to pass a tube into its
+upper opening to allow the patient to breathe, and in other instances the
+wind-pipe is itself opened from the outside in order to permit a
+sufficient amount of air to enter the lungs to maintain life.
+
+It is of the utmost importance that patients be kept in bed until all
+danger of complications has passed. Death from heart-failure several
+weeks after the diphtheria in the throat is well, is not an uncommon
+result of the disease, and is especially prone to follow even the
+slightest exertion. Patients under such circumstances have been known to
+die from raising themselves up in the bed.
+
+
+CEREBROSPINAL MENINGITIS.
+
+Meningitis, or spotted fever, is one of the most terrible and fatal of
+all diseases, every case proving fatal in some local epidemics.
+
+Although the cause of the disease has been known for a number of years,
+the exact method by which the germ that produces it spreads from man to
+man was until quite recently entirely unrecognized, and even now it
+cannot be said that the whole matter has been demonstrated.
+
+_Character and Course of the Disease._--Cerebrospinal meningitis is
+produced by a minute vegetable (bacterium), the _Micrococcus
+intracellularis_. This germ does not appear to occur normally in any of
+the lower animals, nor has it been found in the outer world, and is
+therefore to be regarded as distinctly a human parasite. It is very
+fortunately a germ of low vitality, as it develops only at about blood
+heat, and when expelled from its normal dwelling-place in the human body
+it dies very quickly.
+
+     The accompanying illustration shows how these bacteria appear under
+     the microscope; the drawing was made from fluid taken from the
+     spinal canal of a patient suffering from cerebrospinal meningitis.
+     These germs get within the skull and spinal canal, and produce
+     violent inflammation of the coverings of the brain and cord; these
+     membranes are called "meninges," hence the name "cerebrospinal
+     meningitis." Within a short time after their entrance pus is
+     produced, and the condition becomes practically one of abscess
+     around the brain and spinal cord.
+
+In almost all cases the disease is preceded by a slight catarrhal
+condition of the nose and throat, the symptoms being those of an
+ordinary cold. The symptoms that point to the covering of the brain being
+attacked come on with great suddenness; there is usually a chill,
+followed by intense headache, vomiting, restlessness, with great dread of
+noises and bright light; in many cases reddish spots appear beneath the
+skin, and these are usually tender on pressure. In some cases the muscles
+of the neck become very stiff, and contract so that the head is drawn
+backward. The temperature is somewhat irregular, but is always above
+normal in the beginning, and sometimes goes very high; the pulse as a
+rule is normal, or but little accelerated. After the patient remains in
+this condition for a period varying from a few hours to several days, he
+generally becomes unconscious, and in a comparatively short time dies. In
+some cases the symptoms after starting off very violently quickly
+subside, and the patient makes a comparatively rapid recovery. In other
+instances the disease begins more mildly, the patient having more or less
+of the usual symptoms, but not so severely as is ordinarily the case; in
+such cases the patient may die, after lingering weeks or months; or may
+make a protracted recovery, frequently with partial paralytic conditions
+that permanently remain.
+
+     Unfortunately we possess no specific for this disease. Recently
+     there has come into vogue a treatment by a serum supposed to have
+     antitoxic power against this disease, but its exact value is, as
+     yet, by no means settled; it must be used early if any good is to
+     be expected from it. In addition to the antitoxin all that can be
+     done is to keep the patient quiet with anodynes, and to minister to
+     his comfort in every way possible. Ice applications to the head
+     sometimes alleviate the intense headache. As the disease is
+     practically an abscess around the brain and cord, perhaps the most
+     rational treatment would be to open up the skull and let the pus
+     drain away.
+
+_Mode of Infection._--As this disease is one that is due to a specific
+germ it is obvious that it cannot exist without the presence of this
+organism; the malady is therefore infectious, and must necessarily be to
+a certain extent contagious, notwithstanding the fact that it is
+generally thought not to be so. The reason that the affection has not
+been thought to be contagious may be explained by the following facts:
+Recent investigation has shown that in many, if not all, instances of
+this disease, the germ may be found in the nose and throat, where, as
+has already been explained, it sets up a condition resembling an ordinary
+cold. In all probability the infection takes place in the nasal cavity
+first, and the germ ultimately finds its way to the coverings of the
+brain. Now there is every reason to believe that in many, and probably in
+a great majority of instances, the germ goes no further than the mucous
+membrane of the nose, and the patient merely has as a consequence what he
+considers an ordinary cold. It is clear, however, that if another
+individual, who was very susceptible to this germ, should contract the
+disease from this person, he might have the meningeal form of it. In
+other words, it is probably true that the vast majority of people who are
+attacked by this organism simply get colds as a consequence, and only now
+and then does a person get meningitis as a result. This explains why the
+disease does not ordinarily appear contagious.
+
+The facts above stated are of much importance in combating the spread of
+this disease. People who are exposed to those having meningitis should be
+exceedingly careful not to get upon their persons any of the secretions
+that come from the patient, and during periods of epidemics those who
+observe a bad cold coming on should promptly consult their physicians,
+and do everything to prevent the development of all catarrhal conditions
+in their noses.
+
+During epidemics persons with colds should be very careful not to allow
+other people to become infected from them. As cold and wet are
+undoubtedly predisposing causes to colds it is well for everyone to shun
+such exposure during periods when meningitis is prevalent; debilitating
+influences, such as alcoholic excess and lack of sleep, should also be
+avoided.
+
+
+HYDROPHOBIA.
+
+This disease, as it occurs in man, is practically always conveyed by the
+bite of some animal, the dog being the usual offender. The poison is
+present in the saliva of the diseased animal and is transmitted through
+wounds made by its bite.
+
+As observed in the dog, there are two types of the disease,--one the
+"furious," the other the "paralytic."
+
+     _In the furious type_ the animal first appears to be restless and
+     somewhat excited. He seeks dark places and apparently prefers to be
+     by himself. In this stage of the disease the dog's appetite is good
+     and may be excessive; he responds to orders although his attention
+     can be attracted only for a moment at a time. As the malady
+     progresses the animal becomes more and more restless, and develops
+     a desire to tear those things about him into pieces. There is
+     described a peculiar bark at this stage of the disease; instead of
+     ending as it ordinarily does, it is prolonged and terminates in a
+     higher pitched note simulating a cry. This is supposed to be very
+     characteristic at this stage of the affection. The appetite
+     gradually diminishes, food is refused, and swallowing becomes
+     difficult. As the symptoms gradually progress the dog shows signs
+     of delirium and begins to wander. As a rule, he goes about with his
+     tail hung, mouth wide open, and with a wild look in his eyes,
+     biting as he goes, anything that happens to be directly in his
+     path; seldom does he turn aside to disturb anything or anybody. In
+     the later stages of the disease paralysis generally develops,
+     beginning in the hind legs and soon involving the body. If the
+     animal be now carefully observed it will be seen that he cannot
+     swallow. There is no dread of water, as the name "hydrophobia"
+     implies, and as is commonly thought, the animal often attempting to
+     drink, but owing to the paralysis of the muscles of the throat this
+     is impossible. Inability then to swallow either water or solid food
+     is one of the surest and most reliable signs of rabies. Weakness
+     becomes very marked, and the animal finally lies down in a stupor
+     and dies. The entire course of this type may last from six to ten
+     days; generally it is four or five.
+
+     _The paralytic type_ of the disease occurs in fifteen or twenty per
+     cent. of the cases. The onset is, as a rule, the same as that
+     observed in the furious type. Instead, however, of the dog
+     beginning to wander, as previously mentioned, the animal becomes
+     paralyzed, the paralysis first affecting the muscles of the jaw,
+     later of the tongue. As is the case in the furious type of the
+     disease, the animal loses the power to swallow both solids and
+     liquids, but has no fear of water. The mouth remains wide open, the
+     tongue protruding, and an abundant amount of thick saliva exudes.
+     The animal remains quiet, does not attempt to bite any animal or
+     individual. Death occurs on the second or third day of the disease.
+
+_Precautions._--When an individual is bitten by an animal either supposed
+or known to be rabid, the wound should be immediately cauterized with
+some caustic, preferably concentrated nitric acid. This should be applied
+without fear because it is safer to use too much than too little. In case
+this is not available any strong caustic may be used. Punctured wounds
+should be laid open with a knife and the surfaces freely cauterized. It
+should not be forgotten that the slightest scratch from the tooth of a
+rabid animal may lead to the development of hydrophobia in man, and it
+therefore behooves all persons bitten by dogs to take every precaution
+possible. Even though the animal at the time may appear to be healthy,
+some strong antiseptic should be applied to the wound, and the animal
+carefully watched until all possibility of his having the disease has
+passed. Many persons have died from slight wounds inflicted by animals
+appearing at the time to be perfectly well.
+
+Attention should also be directed to the fact that wounds where the teeth
+of the animal pass through the clothing are not so dangerous as those
+where no such protection intervenes. Bites about the face and head are
+much more frequently followed by rabies than those inflicted on the
+extremities, and, of course, where wounds are deep the chances of
+infection are much greater; where injuries of the latter kind are
+inflicted it is practically out of the question to thoroughly cauterize
+them, and the patient should immediately receive the Pasteur treatment.
+It is probable that if thorough cauterization be not done within five
+minutes that it cannot be relied on to prevent the development of the
+disease; where there is any doubt the only safety lies in the Pasteur
+treatment. Where a person is bitten by a dog supposed to be rabid the
+animal should be caught, if possible, and kept carefully isolated for at
+least ten days; should it appear well after the expiration of this period
+no fear need be felt as to the results of its bite, but if it should die
+the head should be cut off, packed in ice, and sent to some laboratory
+for examination.
+
+_Under no condition should the animal be killed, as the best possible
+proof of the harmlessness of its bite would lie in its continuing to
+live._
+
+_Treatment._--Since the epoch-making researches of Pasteur, laboratories
+have been installed in various parts of the world for the purpose of
+making a vaccine by means of which it is possible, by gradual
+immunization, to prevent the development of hydrophobia in persons bitten
+by rabid dogs. This is done by a series of injections of a weak virus
+prepared according to the directions of Pasteur. _It should always be
+remembered that no harm can come from the treatment whether the patient
+was bitten by a rabid dog or not, and that in all cases of doubt no
+hesitation should be felt in resorting to it._
+
+
+
+
+CHAPTER XIII
+
+HYGIENE OF THE SICK ROOM
+
+
+Far too little attention is generally accorded to the proper care of the
+sick,--the prevailing opinion being that the royal road to recovery under
+the circumstances is opened up only through the taking of drugs, and that
+provided the appropriate ones be given in sufficient quantities recovery
+will result. No greater mistake is possible. As a matter of fact, there
+are very few diseases for which we have medicines that act in a specific
+manner, and far more is usually to be hoped for from good nursing.
+Fortunately the general public is beginning to recognize the truth of the
+statements just made. It has only been a short time since the trained
+nurse was unknown except in the larger medical centres, but now her
+presence and beneficent influence is being felt from one end of the land
+to the other, and her importance is destined to increase with the onward
+march of time; she is undoubtedly the greatest advance that we have made
+in medicine during the last decade.
+
+Where persons are ill they should always be attended by a trained nurse
+if possible, but if this is out of the question a few suggestions as to
+the sick room and its hygiene should certainly not be omitted from any
+book dealing with rural sanitation.
+
+_Ventilation and Warmth._--The sick room if possible should be located on
+the sunny side of the house, and should have fire in a fireplace if the
+weather be cold. It is of the utmost consequence that the room have
+windows and doors by means of which it can be at all times thoroughly
+ventilated. At all seasons of the year a room on the lowest floor of the
+house is more satisfactory, since it is warmer in the winter and cooler
+in the summer. The room should not be uncomfortably cold, though it is
+much better to have the temperature too low than to have the air stuffy.
+In most diseases ventilation is of supreme importance, and should be
+secured at any cost. Where, however, it is compatible with thorough
+ventilation, a temperature of about 70°F. is generally considered most
+desirable.
+
+Before a patient is moved into a room all superfluous furniture should be
+taken out, particularly carpets and hangings of all kinds. It is likewise
+of the utmost importance that all insects, particularly flies, be
+excluded by proper screening.
+
+The patient's bed should be narrow, and a mattress is much to be
+preferred to a feather bed. The mattress should be protected by a rubber
+sheet or newspaper pads; oil-cloth cracks and wrinkles too badly to be of
+service for this purpose. The rubber sheet should of course be kept under
+the sheet nearest the mattress. The cover should consist of a sheet which
+is long enough to fold back at the head over the other covering for some
+distance, and blankets should be used for warmth in preference to quilts.
+The bed should be kept scrupulously clean, and the linen and covering
+should be removed when soiled. The nurse should see to it that
+bread-crumbs do not remain in the bed.
+
+In removing soiled bed-clothes the following plan is the one usually
+adopted. The patient is moved to one side of the bed as near the edge as
+possible, and the sheet beneath him loosened at the head and the foot and
+on the opposite side; it is then rolled up toward the patient and pushed
+well up under him, leaving the side of the bed opposite to that upon
+which he is lying bare; upon this the new sheet is placed, which is then
+tucked under the edges of the mattress, and the patient rolls or is
+pulled back over on it. The soiled sheet is then removed and the edges of
+the fresh one pulled over the portions of the bed still uncovered, and
+secured in the usual way.
+
+_General Precautions._--The room should also be kept scrupulously clean;
+all sweepings should be burned. Soiled linen and all excretions from the
+patient should be promptly removed, and if the latter need not be
+preserved for the inspection of the physician, should be at once
+disinfected and properly disposed of. Milk and other food should not be
+left in the sick room; and soiled glasses and dishes should be removed
+and washed at once in boiling water.
+
+Persons who are ill should not be allowed to have company. There is
+nothing more important in connection with the looking after patients with
+infectious diseases than this precaution. The writer has often seen in
+the country districts patients with typhoid fever and other infectious
+diseases surrounded by the neighbors from miles around,--the entire
+company often eating and drinking in the room occupied by the afflicted
+person. The strain that results on the patient from a practice of this
+kind might well in many cases have fatal consequences, and there is no
+question whatever that many diseases, particularly typhoid fever, are
+scattered in this way from house to house and from one community to
+another.
+
+The diet should be given regularly and should consist strictly of only
+such things as are allowed by the physician.
+
+All medicines should be given absolutely according to directions, as
+otherwise having a doctor is worse than useless.
+
+All patients should have a daily bath, special attention being given to
+their hair, teeth, mouth and nails. In many cases it is necessary to
+wash the patient's mouth frequently with some antiseptic wash. This
+should only be done on the expressed instructions of the doctor.
+
+
+
+
+CHAPTER XIV
+
+EMERGENCIES AND ACCIDENTS
+
+
+Few things are of greater importance, and nothing is more neglected than
+instructing school-children how to act in emergencies. Particularly is
+such knowledge of value in the country. In cities the need of
+understanding matters of this kind is not so great, since it is usually
+possible to secure at short notice some one capable of dealing with any
+situation that may arise. Children very quickly grasp knowledge of this
+character, and opportunities frequently offer for an actual demonstration
+of the proper remedies in the case of accidents. When the instructor
+speaks of cuts and burns they at once understand what is meant.
+
+The most serious result of our neglect in this particular is that our
+children pass through life with the most meagre knowledge of the proper
+way in which to meet accidents of all sorts, for where they are not
+taught during their school days they, for the most part, remain ignorant
+of matters of this kind throughout their maturer years. It is much to be
+hoped--though this is somewhat of a digression--that the old unscientific
+and senseless system of teaching, which persists even in the present time
+to a considerable degree, may in the future give way to a more rational
+and practical plan of instruction--one that will deal with perceptible
+needs rather than abstractions.
+
+The most common emergencies will now be taken up and considered in
+detail.
+
+_Drowning._--The subject of drowning is one of especial interest in rural
+districts, since it is here that accidents of this kind are most apt to
+occur, and skilled attention is most difficult to obtain. It is of the
+utmost importance to remember that people may be resuscitated after
+having been under the water for considerable periods of time, and we
+should, therefore, look upon no ordinary cases as hopeless until the
+proper restorative measures have failed.
+
+On removing the body from the water we should not waste time by
+attempting to drain the water from the victim's mouth, as the amount of
+this substance that enters the air-passages under such circumstances is
+so trifling that it may be entirely disregarded. The drowned person
+should be placed face down upon the ground with the head slightly turned
+to the left, and we should begin at once with artificial respiration.
+
+_Artificial Respiration._--This is accomplished by the operator kneeling
+between the separated legs of the patient and placing his hands on the
+small of his back, the thumbs nearly meeting at the middle of the spine,
+and the other fingers spread out over the lower portion of the chest; the
+operator then sways his body downward and forward slowly, counting three
+during the movement, then quickly swinging backward releasing the
+pressure on the patient's chest; again count three and repeat the
+original movement. The pressure should be brought to bear from twelve to
+fourteen times a minute, and the movement should be kept up until the
+patient begins to show evidences of being restored, or until it is quite
+evident that life is extinct.
+
+This system of artificial respiration was originated by Professor
+Schafer, as the head of a commission appointed by the British
+Government, and is now universally regarded as being by far the most
+satisfactory of all such methods.
+
+In the accompanying figures are shown the positions assumed by the
+patient and operator while carrying on artificial respiration.
+
+It should be remembered that the victims of accidents of this kind suffer
+considerably from lowering of the temperature of the body as a
+consequence of the long exposure to water, and we should, therefore, also
+direct our attention toward bringing about an immediate reaction by means
+of warm blankets and hot bottles, and by vigorous rubbing of the
+patient's body.
+
+_Danger from Wounds._--Wounds may be produced by a great variety of
+objects, but chiefly, of course, by cutting instruments. Where they are
+caused by duller objects, producing more or less tearing and bruising of
+the tissues, they are more apt to be followed by infection with
+disease-producing germs than where smoothly cut, and consequently require
+greater care in treatment. Germs sufficient to produce death may be
+introduced into the body by the most minute wound; it is for example well
+known that fatal consequences have resulted from the bites of various
+insects, and the writer has personally seen a case where a pin-prick was
+followed by lockjaw and death. Such facts teach us that we should be
+careful in avoiding wounds of all kinds, and, that after they have been
+received, they deserve attention, however insignificant they may appear
+to be.
+
+     Wounds resulting from objects more or less covered with dirt are
+     particularly dangerous, since under such circumstances the germs of
+     lockjaw are apt to be introduced into the body, and fatal
+     consequences not uncommonly ensue. It is astonishing how frequently
+     the disease just referred to follows where a barefooted child
+     sticks a dirty splinter or a rusty nail into its foot, and it
+     cannot be too strongly urged that it is the duty of the parent in
+     such instances to call in a competent physician at once. The reason
+     that injuries of this kind are so apt to be followed by lockjaw is
+     that the germ that produces the disease lives practically
+     everywhere in the earth--being especially common in the rich soil
+     of gardens and other highly fertilized earths; and the germs are so
+     minute that thousands of them might be present on the point of a
+     pin without being visible to the naked eye. The bacilli of lockjaw
+     do not grow at all where exposed freely to the oxygen of the air,
+     and as a consequence of this fact we rarely see the disease that
+     they produce developing after slight superficial wounds; much more
+     commonly the malady results from a wound made by some penetrating
+     object, such as a splinter of wood, a nail, or a pin.
+
+     The lesson that these facts teach is that where wounds are small
+     and deep it is the part of wisdom to cut them open freely in order
+     that they may be cleansed as far as is possible, and at the same
+     time allow the air to obtain free access to their deepest portions;
+     a wound of this kind should not be sewn up, but should be left open
+     and allowed gradually to heal up.
+
+     The reason why lockjaw so frequently follows wounds from the
+     premature explosion of fireworks is that the paper used in fire
+     crackers, etc., often contains the germs of the disease and is
+     driven deeply into the tissues. In view of the very considerable
+     mortality that yearly occurs among the children of this country it
+     seems incomprehensible that our legislatures--which commonly
+     exhibit such an uncontrollable desire to regulate their neighbors
+     in every possible way--should not long ago have placed the ban on
+     fireworks of all kinds.
+
+_Treatment of Wounds._--The treatment of wounds necessarily depends to a
+considerable extent on their character and general severity: there are
+certain practices, however, that apply in all cases, and should,
+therefore, be resorted to wherever injuries of this kind occur. Where the
+wound is superficial the bleeding is as a rule trifling in character,
+and very quickly stops of its own accord. In other cases, particularly
+where deep, larger blood-vessels may be severed, and if they be of any
+considerable size, the hemorrhage will not cease until the subject
+becomes exceedingly weak, and in some instances the bleeding will go on
+until death results. Where bleeding is profuse, it may generally be
+assumed that one of the larger vessels has been cut, and under such
+circumstances it should be compressed until skilled assistance arrives.
+There is a popular but very erroneous impression that arteries can only
+be stopped by tying; as a matter of fact any one possesses sufficient
+strength in the fingers to pinch them enough to stop the hemorrhage. If
+possible, the operator should get his finger down into the wound, after
+which he can quickly discover the exact point where pressure stops the
+bleeding. One who is unaccustomed to surgical practices would, of course,
+hesitate at doing this, but it cannot be too strongly urged that a
+procedure of this character produces little or no pain after the finger
+is first introduced, and that no one should be deterred by foolish
+squeamishness from immediately doing that which in many instances can
+only save the life of the victim.
+
+     Where arteries are evidently bleeding--which may be inferred from
+     the spurting character of the hemorrhage--a tight bandage above the
+     seat of the wound, if on one of the extremities, will often be
+     followed by a cessation of the bleeding, and where only small
+     vessels are cut, a bandage tightly applied over the wound itself
+     may accomplish a similar result. Under such circumstances the
+     reader should be warned that it is not safe to leave a limb tightly
+     bandaged in this way for any considerable length of time, as
+     complete death of the part below may result. Where then a ligature
+     is placed above or over a wound, it should be loosened cautiously
+     every twenty or thirty minutes, and should be left off for a time.
+     If the wounded artery begins to bleed, one should resort to local
+     pressure upon it with the finger for five or ten minutes, after
+     which the bandage may again be applied.
+
+As soon as all bleeding has ceased, the wound should be thoroughly washed
+out by means of water that has been boiled and allowed to cool; the
+operation may be greatly assisted by using a rag or a piece of cotton
+that was boiled in the water. If there be grease or other dirt that does
+not readily come away soap may be freely used.
+
+After the wound has been thoroughly cleansed, some sort of antiseptic had
+better be applied. Unquestionably the best of all of these is tincture of
+iodine, a small amount of which should be poured directly into the wound.
+A saturated solution of carbolic acid in water is also a fairly good
+disinfectant, and may be employed where the tincture of iodine cannot be
+obtained. A solution of corrosive sublimate in water--one part of the
+former to one thousand parts of the latter--is much used as an antiseptic
+by surgeons, but when placed directly in wounds has a tendency to cause
+much irritation, and is by no means so efficient as either of the
+disinfectants just referred to. In the country it is an old custom to use
+turpentine, or resins from several different species of pines; these are
+fairly efficient antiseptics, and should be employed where it is
+impossible to obtain those that are better. It should always be
+remembered that thorough washing out with boiled water and soap is in
+itself a procedure that will remove a considerable proportion of any
+germs that may have got into the wound, and that if carefully done, it
+is almost as efficient as the best antiseptic.
+
+After the wound has been thoroughly cleansed by water and antiseptics, it
+should then be bandaged with a cloth that has been previously boiled and
+dried, if no regular surgical dressing is at hand. Every precaution
+should then be taken to prevent it being reopened. Collodion is sometimes
+used over small wounds, and is quite efficient in that it forms a coating
+over any surface upon which it is placed that is impermeable to both air
+and water. Small wounds that have been thoroughly cleansed and
+disinfected with tincture of iodine may be safely and satisfactorily
+closed by means of the substance just mentioned, but it should never be
+forgotten that the germ of lockjaw--which is the one, ordinarily, most to
+be dreaded in such injuries--lives and grows best in the absence of the
+oxygen of the air, and that a covering of collodion would materially
+assist in the development of this dreadful disease.
+
+In those instances where pus forms in wounds, they should be at once
+reopened and allowed to drain. It very often follows after
+cuts--particularly if they be not properly cleansed--that a scab forms on
+the outside, holding beneath a greater or less amount of pus. The
+presence of the latter can generally be inferred by a wound presenting a
+red and angry appearance around its edges, and from swelling and pain. As
+soon as such a condition is observed, the scab should be thoroughly
+soaked in water and removed, and it is then necessary that the wound be
+kept open and allowed to drain freely until it heals up from the bottom.
+A failure to observe precautions of this kind may result in
+blood-poisoning, and finally even in death. After a wound begins to
+suppurate it does little good to put antiseptics into it, as they cause
+considerable irritation, and under no circumstances do they put an end to
+the pus formation. Open drainage of the wound, and keeping up the general
+health of the patient, are the only means that we possess of successfully
+combating conditions of this kind.
+
+Inasmuch as we possess an antitoxin that unquestionably has the power of
+preventing lockjaw, if given sufficiently early, it is the part of
+wisdom to administer at once a sufficient dose of this substance to any
+child who has received a penetrating wound from some dirty object, or
+from the explosion of fire-crackers. Statistics show that under such
+circumstances lockjaw may be prevented in almost all cases. If we wait
+until the disease develops, the antitoxin is of no value.
+
+_Care of Sprains._--The seriousness of sprains is very generally
+underestimated, and as a consequence many persons go through life with
+ankles that are abnormally weak, and even painful in bad weather, and in
+which there is a tendency to swell and become exceedingly troublesome
+after a slight wrench. In all true sprains there is more or less actual
+tearing of the ligaments that bind the joint together, and, if the injury
+be not properly treated and the joint thoroughly supported, complete
+recovery in many instances never takes place.
+
+As soon as a sprain occurs the injured joint should be immersed in water
+just as warm as can be borne, and hot water should be from time to time
+added in order to keep the temperature sufficiently high. The bath should
+be continued for several hours--the longer the better. Thus the pain and
+swelling will be greatly reduced, and the tenderness which, in the
+beginning, is so excruciating, will largely disappear. The next step is
+to properly support the injured parts in order that unnecessary movement
+may be prevented, thus avoiding further tearing of the ligaments. This
+may be accomplished by means of various splints--the most popular being
+those made of plaster of Paris, or silicate of sodium, either of which
+will require the services of a physician in order to have them properly
+applied.
+
+     Within recent years a treatment has come much into vogue, which is
+     exceedingly satisfactory, and has the advantage that it does not
+     require the service of an expert in order to have it properly
+     carried out. This consists in the application of strips of adhesive
+     plaster to the skin over the seat of the injury and for some
+     distance both above and below the joint affected. Ordinary
+     sticking-plaster is not the best for this purpose, though in an
+     emergency it might be used; much better is the so-called mole-skin
+     plaster, which is much thicker, and does not require moistening
+     before being applied. The plaster should be torn into strips about
+     three-fourths of an inch wide and twelve to eighteen inches long.
+     Where the ankle is the seat of the trouble, a strip is firmly
+     applied to the back of the foot, beginning just behind the toes,
+     and is brought around the ankle and carried up on to the calf of
+     the leg--thus partially winding the plaster around the leg. The
+     first strip having been applied, another is put on in a similar
+     way, the edges of the latter overlapping those of the former. This
+     is continued until one side of the ankle is fairly well covered,
+     after which we may begin operations on the opposite side, carrying
+     the strips around the leg in such a way as to meet and overlap
+     those first put on. This process is continued until the entire
+     joint is completely covered with the plaster. It is of the utmost
+     importance that the foot be put in a natural position before we
+     begin to apply the plaster, as, otherwise, it will be left in a
+     constrained and uncomfortable position, which will do away largely
+     with the good effects of the splint. Where carried out in the
+     proper way it is in the highest degree astonishing to see how
+     perfectly the joint is supported, with the effect that the use of
+     the injured limb may be immediately resumed. The writer recalls
+     having seen a young lady with a frightful sprain, who could not
+     bear to touch her foot to the floor, improve to such an extent
+     under the treatment as outlined that she was able to go to a ball
+     and dance through the evening on the day the injury occurred.
+
+Not only does the immediate resuming of the use of an injured limb, when
+treated in this way, appear not to be injurious, but the ultimate
+recovery seems actually hastened. After a day or so it is well to remove
+the plaster splint first applied and put on another, as the former has by
+this time usually ceased to fit the injured joint--owing to the
+diminution in the swelling. The splint may be changed three, four, or
+even five times, if deemed necessary, though two or three applications
+generally amply suffice. _This or some other splint should be kept on the
+injured joint for at least a month or six weeks, as otherwise complete
+recovery frequently fails to occur, with the permanent weakening of the
+joint as a consequence._
+
+Of course it is always desirable to have a physician apply the splints
+for a sprain where this is feasible, but with a little care it may be
+done by any intelligent person who will observe closely the directions
+given. The plaster should be put on moderately tight, but the utmost care
+must be exercised in not carrying this to an extreme, as in such cases
+serious results might ensue. In order that it may be determined as to
+whether or not the splint is too tight, it is advisable to watch the
+patient's toes for some hours after the plaster is put on, and should
+they be found to be very cold, and particularly should they begin to show
+a dusky discoloration, it is evidence that the strips are exerting too
+much pressure, and they should be at once removed. Under such
+circumstances, in a half an hour or so, the splint could be reapplied
+with safety.
+
+The mole-skin plaster, which is used in making the splint just referred
+to, may be obtained in rolls of any width from all druggists; and as the
+plaster keeps practically indefinitely, it should be in the
+medicine-closet of everyone living at a distance from skilled medical
+aid.
+
+After a sprained ankle the patient should wear shoes that come well up
+above the injured joint, and they should be laced tightly until some time
+after all symptoms of trouble have disappeared; it would be on the safe
+side to wear shoes of this kind from six months to a year, depending upon
+the severity of the injury.
+
+_Treating Bruises._--Bruises are not usually followed by serious
+consequences if properly treated. They result from injuries that tear
+the tissues beneath the skin to such a degree that hemorrhage from many
+minute blood-vessels occurs in the injured part. In the course of a few
+hours they often present a truly alarming appearance, being swollen and
+greatly discolored, but they are not as a rule followed by any permanent
+ill results. Where bruises are slight no treatment of any kind is
+required, as in a short time the effused blood is absorbed, and the part
+returns to a normal condition. Where more severe it is not a bad practice
+to cover them with flannels wrung out from hot water, the same being
+renewed from time to time, and the applications kept up for from six to
+twelve hours. Usually at the end of this time the soreness and swelling
+will have considerably abated, and the injured tissues quickly return to
+a normal condition.
+
+_The reader should be warned that under no circumstances should the skin
+be opened, even though it may be quite obvious that there is a bluish
+mass of blood immediately beneath._ Where this mistake is made, infection
+of the injured tissues with the germs that produce pus inevitably
+results, and as a consequence the patient suffers with a discharging
+wound for a considerable period of time. In rare cases germs get into the
+injured parts without the skin having been opened, and there results
+under such circumstances a condition which closely resembles that of an
+ordinary abscess. The probability that this undesirable complication has
+arisen is shown by the swelling becoming greater and more painful some
+days after the injury has occurred, and under such circumstances a good
+physician should be at once consulted, as it will be necessary to make an
+incision into the diseased area.
+
+_Soothing Burns._--One of the most common and painful of injuries are
+burns. Small superficial burns require no particular treatment. Where,
+however, they are of sufficient severity to merit attention, the simplest
+and best of all treatments is to immerse the diseased part in cold water,
+and here it should remain at least some hours, or until competent medical
+aid can be secured. Medical treatment of injuries of this kind is not
+particularly satisfactory, though there are some drugs that may be used
+with more or less benefit. Chief among them is picric acid, which may be
+applied by means of a cloth wrung out of a one per cent. solution of this
+substance in water. Another treatment which has some merit, and which has
+long enjoyed a certain vogue among both medical men and the laity, is a
+combination of equal parts of lime-water with either olive or linseed
+oil; this is called carron oil and is applied in the same way as the
+picric acid solution. All three of the remedies referred to act largely
+by preventing the access of air to the burned surface, and they,
+therefore, may be replaced by any bland and non-poisonous substance which
+accomplishes like results.
+
+_Accidents from Heat and Cold._--The climate of the United States is
+characterized by extreme variations--there being over almost its entire
+extent during the winter months a series of "cold waves," during which
+excessively low temperatures are often experienced,--particularly in the
+northern and western portions of the country. During the summer, on the
+other hand, we have almost everywhere periods during which the
+temperature goes very high--often accompanied by excessive atmospheric
+moisture. As a consequence of these extremes in temperature it could only
+be expected that we would often experience bad effects, so that serious
+illness, and even death, occasionally result.
+
+Of the two extremes, excessive heat is much the more dangerous, and is by
+far more frequently followed by fatal results--particularly in crowded
+cities. Fortunately for the dwellers in rural districts the precise
+conditions under which excessive heat is followed by serious consequences
+are not so frequently encountered as in the more populous centers, and as
+a result we find that serious ill effects from high temperatures are by
+no means so common in the former as in the latter. There are, however,
+two quite well defined and distinct morbid conditions that are the result
+of high temperatures, and inasmuch as they differ in their symptoms as
+well as in their treatment, it will be necessary to consider them
+separately.
+
+_Sunstroke._--Sunstroke is characterized by a rapid onset, the patient
+usually complaining of an uncomfortable sense of burning heat and a
+feeling of dizziness and depression. Nausea, vomiting, and diarrhoea are
+common, frequently an intense headache, and sooner or later a muttering
+delirium. The patient's skin is dry and hot, the face is flushed, and the
+eyes suffused, and a thermometer will show a bodily temperature of from
+105° to 110° or even 112°F. In fatal cases it is usually some hours
+before the patient dies, though sometimes he succumbs almost instantly.
+
+When attacked, the patient should at once be removed to some shady place,
+and should be held in a sitting posture against any suitable object that
+may be at hand. The clothing should be loosened at once, and every
+endeavor should be directed towards lowering the temperature of the
+victim. This is best done by pouring ice-water or the coolest water that
+can be secured freely over the entire body of the patient. This treatment
+should be continued until the temperature approaches the normal--the
+vigor of the measure employed gradually decreasing, as the patient shows
+signs of getting better. Improvement is shown by a gradual return of
+consciousness.
+
+_Heat-Prostration._--Like true sunstroke, heat-prostration comes on with
+an extreme suddenness. The patient becomes suddenly dizzy, and sinks to
+the ground in a state of collapse. The skin is pale and cool, the pulse
+limp and weak, and the thermometer shows the temperature to be somewhat
+below normal. The patient should be laid on the ground in a cool, shady
+place, and stimulants at once given. By far the most efficient of them is
+a hypodermic injection of morphine and atropine, to which strychnine in
+appropriate doses may be added.
+
+_Guarding against Sunstroke and Heat-Prostration._--Excessive heat is the
+basis of both of these conditions, but there are many contributing causes
+which play a more or less important part in their production.
+Notwithstanding the fact that they are regarded as being different, and
+that the treatment and symptoms of the two conditions vary widely, there
+can be no doubt that certain depressing influences, in every way similar,
+play an important part in their causation.
+
+     Foremost among such influences alcohol claims first place, and
+     unquestionably not only predisposes to all diseases brought on by
+     heat, but lends much greater gravity to an attack--the drunkard
+     rarely recovering from true sunstroke, and frequently dying from
+     the much less dangerous heat-prostration. It is said that the
+     latter condition is particularly prone to occur after freely
+     indulging in beer or other malt liquors. Not only does alcohol
+     predispose to these morbid states, but other influences that
+     depress the general vitality are more or less apt to predispose to
+     the production of both, such as loss of sleep, overwork, worry,
+     excessive eating, and insufficient food. The danger is greater when
+     there is excessive moisture in the air, so that at such times we
+     should particularly avoid excesses of all kinds, and as far as
+     possible, keep out of the direct rays of the sun.
+
+_Frost-bite._--In the extreme northern and northwestern portions of the
+United States frost-bite is not uncommon in winter. The part attacked
+becomes suddenly bloodless, presenting much the appearance of the skin
+after death. The victim is usually not aware of the fact as at first
+there is no pain. As soon as a condition of this kind is observed,--and
+in cold countries persons are quick to inform the victim when they notice
+it,--the place should be vigorously rubbed with a piece of ice, or with a
+handful of snow, and this should be continued until the circulation again
+returns as evidenced by the parts becoming reddened. A rapid warming of
+the affected parts is not advisable, the result being not unlike that of
+a burn.
+
+_Chilblains._--Many persons suffer during the winter from
+chilblains--this being a state in which more or less pain and itching is
+produced in a part as the result of poor circulation. Such a condition is
+usually the result of a combination of cold with the affected part being
+more or less compressed, and as a consequence, we find that troubles of
+this kind are more frequently in the feet--particularly where tight shoes
+are worn. The remedy for troubles of this character is to wear
+loose-fitting shoes, and to thoroughly protect the parts by appropriate
+woolen socks. It is particularly of importance to change the socks often,
+since as soon as they become moistened with perspiration a tendency to a
+recurrence of the trouble is very great. Drugs are of no particular use
+in conditions of this kind. Chilblains are more commonly suffered in
+Europe than in America. One young American lady in Paris acquired them
+one winter, and "knowing no better," as she told the writer, cured
+herself by "boiling the chilblains"--soaking her feet in the hottest
+water she could endure. The affliction did not return; and the novel
+recipe was delightedly followed by all the art-students of the
+neighborhood.
+
+_Blisters._--Small blisters on the feet are not uncommon as the result of
+wearing tight, or ill-fitting shoes. Wherever possible, they should be
+quickly relieved from all compression, and should under no circumstances
+be opened.
+
+     The treatment is very simple and quite efficient, provided it be
+     instituted while the skin is still intact, and consists simply in
+     placing over the affected area a small piece of mole-skin plaster,
+     which should extend for a short distance out on the normal skin
+     surrounding the blister; the same sort of plaster should here be
+     used as was recommended for supporting sprained joints, and is an
+     article so useful that it should be kept in every house. Where
+     blisters have ruptured, the better plan is to apply some
+     antiseptic, like tincture of iodine, and after having allowed it to
+     dry, stick on some plaster as already directed. If no antiseptic be
+     at hand the plaster should be used any way, but it should be
+     frequently removed in order to see that no suppuration is occurring
+     beneath. Small blisters, the result of burns, may be treated in a
+     similar way with good results.
+
+_Tooth-ache._--Tooth-ache is a condition for which there is no excuse in
+the present state of knowledge. As soon as decay begins in a tooth it
+should receive the attention of a competent dentist, and where this is
+done a true tooth-ache never occurs. Where one has been so neglectful as
+to permit the exposure of the nerve of a tooth, he can only be saved from
+much suffering by going at once to a dentist. In the meantime, various
+measures may be adopted to diminish the pain. A piece of cotton dipped in
+dilute carbolic acid and thrust into the cavity will almost immediately
+relieve the suffering for the time being. Oil of cloves, or a mixture of
+this substance with chloroform, applied in a similar way will bring about
+a like result. The reader cannot be too often reminded of the fact that
+bad teeth not only cause much suffering, but likewise lead to many
+digestive disturbances, and as a consequence little could be of more
+importance to the health of the body than to see to it that they be kept
+in perfect order. Where teeth are knocked out, they will often grow back
+and render good service for many years afterwards if replaced
+immediately in their sockets.
+
+_Bites of Animals._--Wounds of this character, particularly those
+produced by dogs and cats, are not at all uncommon. Where it is
+definitely known that the animal is not rabid, the treatment should be
+that of punctured wounds,--to the chapter on which the reader is referred
+for further information.
+
+Where there is reason to suspect that the animal has hydrophobia, it
+should be, if possible, at once confined, and watched for developments.
+Under no circumstances should it be killed. If the animal is rabid, it
+will be unable to eat or drink, and will die in the course of a few days;
+should it survive not the least fear need be felt as to it having had
+hydrophobia, as no instance is on record where the disease was followed
+by recovery. For further information on this subject, the reader is
+referred to the special article on hydrophobia (page 211).
+
+_Hiccough._--Hiccough is a condition caused by a spasm of the diaphragm.
+All methods for the relief of this somewhat annoying condition are based
+upon the idea of having the patient hold his breath as long as is
+possible. The remedy is best applied by the sufferer holding his breath
+and leaning as far backward as is possible, and in the meanwhile
+distracting the attention by pointing the index finger of one hand
+towards the nose, and bringing the former toward the latter as slowly as
+is possible. Sticking the tongue out and holding the breath at the same
+time will often relieve hiccough, or if the victim can be induced to
+sneeze the distressing symptom will at once cease. The _slow_ swallowing
+of a few sips of water will frequently put an end to the trouble.
+
+
+
+
+CHAPTER XV
+
+WHAT TO DO WHEN POISONED
+
+
+The vast majority of cases of poisoning occur in children, and are,
+almost without exception, due to carelessness of their elders, and
+therefore preventable.
+
+As soon as it is recognized that anyone has swallowed a poison of any
+kind, a competent physician should be summoned with the utmost haste, and
+in the meantime much may be done, in most cases, to minimize the effects
+of the substance taken. The patient should at once be urged to drink as
+much water as is possible, in order that the poison may be diluted, and
+every effort should be made to induce vomiting; this may often be brought
+about as soon as the stomach is full of water, by tickling the throat
+with the finger, or with any other object that can be readily introduced
+through the mouth. As quickly as possible, some warm water should be
+secured, to a quart of which either a teaspoon of salt or mustard should
+be added, and the patient urged to drink until the stomach is thoroughly
+distended; following this, particularly where aided by tickling the
+throat, vomiting may be generally induced, with the effect, of course, of
+expelling a greater or less proportion of the poison from the stomach. If
+it be known that the poison is an _acid_, ordinary cooking soda should be
+added to the water that the patient drinks, as in this way all acid
+substances are at once neutralized.
+
+If the patient has taken an _alkaline_ poison, he should immediately be
+given diluted vinegar, or water into which the juice of lemons or oranges
+has been squeezed; such harmless acids neutralize poisonous alkaloids
+just as harmless alkalies antidote poisonous acids.
+
+_Arsenic poisoning_ usually results from the accidental swallowing of
+rat-poison or some insecticide, as Paris green, or else some sort of
+green dye, many of which contain salts of arsenic in some form. An emetic
+should be at once given, to be followed by the whites of several eggs
+dissolved in a small amount of water; sweet milk may also be
+administered with benefit.
+
+Accidental poisoning by _phosphorus_, results usually from children
+eating the heads of matches, and it is rarely the case that enough of the
+substance is taken to produce serious results. The poison, however, is a
+deadly one if taken in sufficient quantity, and where it is found that
+substances containing it have been swallowed the most energetic measures
+should at once be resorted to. Warm water containing mustard or some
+other emetic should at once be given, and this should be followed by
+whites of eggs and sweet milk. It is well also to try to get rid of any
+of the phosphorus that might remain in the stomach by giving the patient
+some saline purgative like Epsom salts.
+
+Where _carbolic acid_ has been taken, the fact can be readily determined
+by noting the characteristic smell of this substance on the patient's
+breath, and by observing that the mouth and throat present a more or less
+whitish appearance. The treatment to be of any avail, should be of the
+most energetic character. The patient should at once drink largely of
+water, and vomiting should be induced as quickly as possible. Either
+milk or the white of an egg should then be given. Ordinary quick-lime, or
+even plaster from the walls of the house, may be stirred up in water and
+administered to the sufferer, as both have a distinct value in antidoting
+the effects of this poison. Burns of the skin with carbolic acid are
+rarely followed by serious consequences. As soon as the accident occurs
+the part should be thoroughly washed with water, and if at hand a little
+alcohol may be rubbed over the part; the affected tissues return to a
+normal condition in the course of a short time in the vast majority of
+cases.
+
+_Strychnine poisoning_ is comparatively rare, except when this substance
+is given with suicidal or murderous intent. Water should be given,
+immediately followed by an emetic. A mass of crystals of permanganate of
+potash as big as a pea may be administered in a glass of water, if this
+substance be at hand. After the poison has been absorbed nothing is
+usually of any avail if the amount was originally sufficient to produce
+death.
+
+One of the commonest forms of poisoning is from _opium_ in the form of
+morphine, paregoric or laudanum. When this happens the stomach should be
+washed out by water frequently, even where the drug was administered
+hypodermatically. This is best accomplished by causing vomiting by warm
+water to which a small amount of mustard has been added. The patient
+should be given strong coffee or tea at frequent intervals, and
+artificial respiration should be practiced. Where it is possible to
+obtain it, permanganate of potash in a watery solution should be given,
+enough of the chemical being used to make the water a deep purple color;
+this may be frequently repeated, as the substance is not poisonous in
+ordinary doses, and destroys morphine and other alkaloids of opium very
+rapidly.
+
+_It should never be forgotten that infants and children are poisoned by
+comparatively very small doses of opium, and consequently nothing
+containing any derivative of this substance should be given them except
+on the advice of a competent doctor._
+
+Many soothing syrups advertised for the relief of the minor ailments of
+children contain opium, and there can be no doubt that many deaths have
+occurred as a consequence of taking such nostrums.
+
+_Mushroom poisoning_ in this country is relatively rare, but there are
+quite a number of popular notions on this subject that are totally
+incorrect, chief among which is the idea that there is a difference
+between mushrooms and toad-stools, the former being generally regarded as
+edible, and the latter poisonous. As a matter of fact, those conversant
+with this subject make no distinction between the two, using the terms
+toad-stool and mushroom as interchangeable. It is likewise a common error
+to suppose that we possess any tests by which the poisonous toad-stools
+can be told from those that are wholesome. Although a skilled student of
+the subject can almost at a glance determine which are poisonous and
+which are not, it is hazardous in the extreme to consume those selected
+by one who is inexperienced. As a matter of fact, for all practicable
+purposes, there is only one species that is generally eaten,--the
+_Agaricus campestris_, or meadow mushroom. This grows for the most part
+in open fields, and in many parts of the world may be gathered in great
+number throughout the warmer seasons immediately following rains. This
+mushroom has also the great advantage that it is the only one of the
+edible species that can be cultivated.
+
+Just as we have only one common mushroom that is ordinarily eaten, there
+is only one common species of these plants that is highly dangerous,--the
+_Amanita phalloides_, which contains one of the most deadly poisons
+known--and one for which we possess no adequate antidote. This mushroom
+is very common, being frequently seen along the roadside, and at the
+edges of fields; it also grows in forests, and is occasionally
+encountered in treeless areas.
+
+     It presents a rather attractive appearance, being rather large, and
+     having a glistening white cap with a long stem, around which there
+     may always be seen a distinct collar; on carefully removing the
+     soil from around its roots, it will be seen that its stem is
+     surrounded just below the surface of the earth by a sheath-like
+     structure, the so-called "death-cup," which, together with the
+     peculiarities already mentioned, clearly stamp this mushroom as
+     being one of the most deadly of all known natural objects. In
+     addition to the rather inviting appearance of this toad-stool, its
+     flavor is agreeable, thus in every way insidiously inviting, it
+     would seem, the unwary to their doom. Less common than the species
+     just considered is another closely related fungus known as the
+     _Amanita muscarius_, or fly-agaric; this handsome mushroom presents
+     the same peculiarities of structure exhibited by the _Amanita
+     phalloides_, but differs from it in the fact that the tip of its
+     cap is scaly, and is of a reddish-yellow color. The fly-agaric is
+     quite as poisonous as its more common relative, and is equally to
+     be shunned. The reader should be warned that even handling either
+     of the fungi just considered may result in poisonous
+     symptoms--probably as a consequence of multitudes of the tiny
+     spores of the plants being carried into the nose and mouth by the
+     air.
+
+Some hours after eating the _Amanitas_, the patient is taken with
+vomiting, diarrhoea, cramps, and extreme prostration; in children,
+convulsions may occur. Most unfortunately evidences of this poisoning do
+not usually develop until some hours after eating it. As a consequence, a
+considerable amount of the poison has usually been absorbed into the body
+before the victim is aware that anything is wrong, and it, therefore,
+becomes impossible, as a rule, to greatly help matters by attempting to
+remove the offending material from the stomach by emetics.
+Notwithstanding this it would be proper to administer warm water, into
+which a small amount of mustard had been stirred, in order to assist
+nature by washing out of the stomach whatever portions of the fungus
+might remain. When exhaustion begins to appear, it should be combated
+with doses of aromatic spirits of ammonia, and by the external
+application of heat. As it is believed that atropine possesses some
+antidotal powers to the poison of the _Amanitas_, this substance should
+be injected hypodermatically in the usual dose as quickly as possible,
+and an experienced physician should be called at once.
+
+_Ivy Poisoning from Touch._--One of the two species of _Rhus_, is
+exceedingly common in all portions of the United States, producing a
+severe inflammation of the skin when handled, or even in some persons by
+merely being near the plants or in the smoke of a fire where they are
+burning. There are two varieties of the _Rhus toxicodendron_, one being
+the shrub commonly called _poison oak_, and the other a climbing vine
+generally known by the name of poison ivy. The _Rhus venenata_ grows in
+swampy localities all over the United States, and is known as
+poison-sumac, swamp dog-wood, poison-elder, and poison dog-wood. About
+twenty-four to forty-eight hours after the exposure, the skin begins to
+itch, and this is shortly followed by an inflammation accompanied by the
+formation of numerous small blisters, and still later by scaling. It
+should not be forgotten that the berries and other portions of these
+plants are poisonous when taken internally, giving rise under such
+circumstances to vertigo, faintness, dilation of the pupils, trembling,
+confusion of the senses, and, in some instances, convulsions. Should it
+be discovered that anyone has been exposed to poisoning by these plants,
+the skin should be washed as quickly as is possible with alcohol, or some
+substance like whisky that contains it; where this cannot be obtained,
+hot water and soap should be liberally applied--the object, in either
+case, being the removal of as much of the poison as is possible. After
+the irritation of the skin has begun, the parts may be bathed in a one
+per cent. solution of carbolic acid, to be repeated every few hours, as
+the necessities of the case may demand. Lead-water is also frequently
+used with benefit, lime-water also appears to be of use, but the various
+powders and salves sold in stores rarely help the patient much. The best
+thing after all is soap and water as hot as it can be borne; and
+ordinarily the itching and inflammation will disappear in four or five
+days, followed by scaling.
+
+
+VENOMOUS SNAKES AND SNAKE BITES.
+
+Much popular misapprehension exists on the subject of snakes, both as to
+the results of their bites and the appropriate treatment under such
+circumstances. It is not generally understood that a very large
+percentage of our American snakes are entirely harmless--the poisonous
+ones being decidedly more the exception than the rule.
+
+Within the confines of the United States there exist only two families of
+venomous serpents. By far the most numerous are three genera of viperine
+snakes, including the rattlesnakes and moccasins; all of these have a
+pit-like depression between the nose and eyes, and hence are called
+_pit-vipers_. In the southern portion of our country there are two
+species of a colubrine genus closely related to the dreaded cobra of the
+East, one of them being called the coral-snake or harlequin snake, and
+the other, which occurs in the southwest, is known as the Sonoran
+coral-snake.
+
+While there are three genera of vipers in America, two of them are so
+closely related, and present characteristics that are so similar that the
+ordinary observer would regard them as being identical, and inasmuch as
+the character of their poison seems in every way similar, for practical
+purposes it would seem desirable to include them under one head; in both
+genera, the species have rattles on the tips of their tails, the more
+common being the ordinary rattlesnakes (genus _Crotalus_), of which there
+are twelve species in the United States, and the ground-rattlesnakes
+(genus _Sistrurus_), of which there are two species.
+
+Closely related to the rattlesnakes are the true moccasins, of which
+there are two species, one being the cotton-mouth or water-moccasin
+(_Ancistrodon piscivorus_), and the other the highland moccasin,
+pilot-snake or copper-head, (_Ancistrodon contortrix_).
+
+The two species of poisonous colubrine serpents already referred to are
+known respectively as the _Elaps fulvius_, and the _Elaps euryxanthus_,
+both of which occur in the southern portions of the United States. These
+snakes are fortunately of a very mild disposition, and rarely attempt to
+bite, even when handled. That their poison is exceedingly deadly is
+attested by the fact that out of eight instances where it was known that
+persons were bitten by them, six died, and they should, therefore, be
+looked upon as among the most deadly of North American serpents. Mention
+should be made of the fact that there are at least six harmless reptiles
+that resemble the coral-snakes very closely, and as a consequence of the
+former being mistaken for the latter, the assertion has been frequently
+made by the ignorant that our elapine serpents are harmless.
+
+A short description of the really deadly reptiles encountered in this
+country that would enable even the novice to distinguish them from those
+that are harmless would seem not inappropriate here, for where a person
+is bitten by a snake it becomes at once a matter of vital importance to
+determine, if possible, its true character. Most non-venomous serpents
+will viciously bite when cornered, and while they may produce slight
+wounds, with a small amount of bleeding, such injuries are entirely
+devoid of danger, and need occasion no fear on the part of the victim.
+There now follows a brief description of our venomous snakes, by means of
+which it will be easy for any one to distinguish them from their innocent
+relatives.
+
+_True Rattlesnakes._--There are twelve species of these reptiles in the
+United States, all of which, with but two exceptions, live west of the
+Mississippi. They vary very greatly in color, but the common eastern
+forms generally have alternate transverse yellow and brownish-black marks
+over their bodies. All possess rattles. The body of the snake is thick in
+proportion to its length, and the head, which is more or less
+diamond-shaped, is much larger than, and is quite distinct from the neck.
+The pupils of the eye are elliptical--a peculiarity which the pit-vipers
+alone possess of all the North American snakes. Between the eye and nose
+there is a comparatively deep depression or pit which gives to this group
+of snakes their name. There are two large, exceedingly sharp fangs in the
+front of the mouth, in the position of a dog's canine teeth, that are
+folded up against the roof of the mouth when the snake is in
+repose;--being brought forward in a position for stabbing as the serpent
+strikes. The scales on the under surface of the body back of the anus do
+not divide along the middle line into two rows, as in harmless snakes.
+
+_Ground Rattlesnakes._--There are two species of the pygmy or
+ground-rattlesnakes. They attain to a length of only about twenty inches,
+and present the general characteristics of the true rattlesnakes, with
+the exception that the rattle is small, consisting of but one single
+button at the end of the tail. These serpents are exceedingly vicious,
+and usually bite without warning. Contrary to the general opinion,
+however, the wounds they inflict are rarely, or never, followed by
+serious consequences in man. One species is southern. The other occurs
+from Ohio to Nebraska, where it is called massasauga.
+
+_Cotton-Mouth Moccasin._--The largest specimens of the cotton-mouth
+moccasin attain to a length of about six feet. The full grown reptile is
+of a dingy brownish-black color, but the young are pinkish, with coppery
+bands running transversely across the body. With the exception that this
+reptile has no rattles, it answers in its general peculiarities to the
+description already given of its near relatives the rattlesnakes. The
+cotton-mouth moccasin is semi-aquatic, being found around the edges of
+streams and other bodies of water.
+
+_The Copper-head, or Highland Moccasin._--This serpent is found from
+Florida and Illinois to southern Massachusetts; also in parts of Texas.
+The largest specimens have a length of about three feet. They resemble
+the cotton-mouth moccasin in their general peculiarities, being, however,
+somewhat lighter in color. The head has a coppery tinge, from which the
+snake gets its name, while the body is of a brownish color, with
+transverse Y-shaped bands of reddish-brown. Its favorite habitat is rocky
+hill-sides and the banks of mountain water-courses.
+
+_Coral-snakes._--The two coral-snakes resemble each other very closely,
+and are long slender serpents, whose heads are quite small, and scarcely
+differentiated from their bodies. The pupils are round, and the head has
+no pits. They possess two short permanently erect fangs, which are by no
+means so well developed as those of the viperine reptiles--though perhaps
+capable of inflicting more deadly wounds than any of the latter,--with
+the possible exception of the diamond-back rattlesnake of the extreme
+southern portion of the country. Their coloration is exceedingly
+beautiful, and when properly interpreted, entirely characteristic. From
+the head to the tail their skins exhibit alternate rings, or encircling
+bands of black, red and yellow--each band of the two former colors being
+bordered by yellow; _in other words there are as many yellow stripes as
+there are both black and red together._ Stress is laid upon the
+characteristics just mentioned, for the reason that half a dozen species
+of harmless serpents that greatly resemble them may, without exception,
+be differentiated from the true coral-snakes by the fact that there are
+as many _black bands as both red and yellow_. Where a snake has been
+killed, it is of course quite easy to determine whether or not it is
+venomous by a search for the fangs, which are never present in the
+non-poisonous reptiles. Fortunately, the coral-snakes are only found in
+the extreme southern portion of the United States, live under ground for
+the most part, and are rarely encountered.
+
+_Treatment of Snake-Bite._--As soon as a person has been bitten by a
+poisonous serpent, a tight bandage, or ligature of any kind, should be
+applied above the wound if the injury has been received on any of the
+extremities,--which is fortunately the case in the vast majority of
+instances. The part bitten should be at once exposed, and search made for
+the point of entrance of the fangs. It should be particularly noted as to
+whether there are one or two wounds, as it is true in about one-half of
+the cases that only one fang enters the flesh,--in which case, of course,
+the probabilities of serious consequences resulting are largely
+diminished. With a pocket-knife or other sharp instrument the wound
+should be enlarged, and, if possible, someone should be persuaded to suck
+the wound; this should not be done by one with decayed teeth, as under
+such circumstances the poison might be absorbed and produce unpleasant
+consequences. A doctor should be summoned as quickly as is possible, but
+it must be confessed that in the present state of knowledge, unless he
+should happen to possess--which he probably will not--some antitoxin for
+the particular snake doing the damage, his services will likely be of no
+great value.
+
+     It has been asserted by some that very large doses of strychnine
+     are directly antidotal to snake venom, but more recent experience
+     does not tend to confirm this view; still there is no harm in
+     making the trial, and if the services of someone capable of giving
+     the injections can be secured, the treatment is certainly worth the
+     trial. The immediate injection into the tissues around the wound of
+     a one-per-cent. watery solution of chromic acid or potassium
+     permanganate is thought to be of value by destroying the poison,
+     but in order to be efficient it must be administered within a short
+     time after the bite has been received. Should the patient's
+     condition become serious, and the breathing finally stop,
+     artificial respiration may be resorted to. As soon as the remedies
+     suggested have been tried, it is time for us to go back to the
+     ligature, which cannot be suffered to remain around the limb
+     indefinitely, as by cutting off the blood-supply it will sooner or
+     later produce death of the tissues. From time to time we should
+     slowly loosen the bandage, thus allowing a little of the poison to
+     pass into the body, and at the same time permit the entrance of a
+     small quantity of blood into the tissues of the limb beyond the
+     ligature; the bandage should of course be tightened at the end of a
+     half a minute, and it should be alternately loosened and tightened
+     every half hour until the patient is considered to be out of
+     danger.
+
+The reader cannot fail to have observed that nothing has been said
+concerning the use of alcohol in the treatment of snake-bite, and the
+matter is only here referred to for the purpose of condemning it as being
+unsound in theory and bad in practice.
+
+     The idea that this drug is of value in snake bite doubtless
+     originally arose from the fact that those bitten by poisonous
+     serpents were depressed, and, as in the past alcohol was considered
+     the best of all stimulants, it is not surprising that its use was
+     generally considered to be essential. As we now know, however, that
+     alcohol is a depressant rather than a stimulant, and as numerous
+     experiments carried out on animals have clearly shown that it does
+     harm in snake bite rather than good, there is every reason why we
+     should cease to endanger the lives of those already poisoned by
+     adding to the trouble by using this drug. There is but little doubt
+     that many more persons have been killed by the alcoholic treatment
+     for snake bites than have died from the effects of snake venom.
+     Inasmuch as there is a deep-rooted superstition among most people
+     that alcohol is the panacea for snake bite--and such notions die
+     hard--it may be well to say that all of the authenticated cases of
+     this character that have occurred in this country have recently
+     been collected, with the result that it was shown that only about
+     one man in ten dies who is bitten by a venomous serpent, and it is,
+     therefore, quite easy to understand why alcohol has maintained its
+     reputation as being an antidote in such cases--the chances being
+     nine to one in the victim's favor without any treatment whatever.
+
+As soon as the patient's needs are attended to, it is well to find if the
+snake that inflicted the wound was killed, and an examination of it
+should at once be made as by determining the size and character of the
+reptile an accurate forecast to the probable results may be made. In many
+instances it will be found that the snake was not venomous, it having
+made only a few scratches which are of no more consequence than the prick
+of a brier. If it be found that the serpent inflicting the wound belongs
+to one of the groups already referred to, the probabilities of a serious
+result will depend upon the size and character of the snake, and also to
+a considerable degree on whether one or both fangs entered the victim's
+body. A full grown diamond-back rattlesnake, which may attain the extreme
+length of eight feet, is perhaps the most dangerous of all the American
+poisonous reptiles, though a fully grown coral-snake may be regarded as
+almost, if not quite as, deadly. Next to these a large sized cotton-mouth
+moccasin is perhaps most to be dreaded, to be followed, depending upon
+their size, by the other varieties of rattlesnakes, the copperheads, and
+finally the ground-rattler. The larger the serpent inflicting the wound
+the greater is the result to be dreaded; naturally it also follows that
+the larger the individual bitten the less the danger.
+
+
+
+
+APPENDIX
+
+RECIPES FOR COOKING COMMON FOODS
+
+By DR. MARY E. LAPHAM
+
+PREPARATION OF MEATS
+
+
+_Roast Beef._--The problem of roasting beef is to have it sufficiently
+cooked in the center without hardening and over-cooking the outside.
+Burned edges and a raw center testify to a lack of intelligence.
+
+The English way of baking beef is to allow nine minutes to the pound for
+a rib-roast and eight minutes for a sirloin. Sprinkle pepper and salt
+over the meat and sprinkle with flour. Pour a little boiling water into
+the pan and bake in an oven hot enough to crisp and brown peeled raw
+potatoes cooked in the same pan. Do not forget to baste often. This
+method gives a rich flavor to the beef and the gravy, but the outside is
+apt to be cooked too hard while the inside is not enough cooked. Too hot
+a fire tends to make meat tough and dry.
+
+The French have a safer way, especially for small roasts. The beef is
+cooked in a cool oven--so cool that a peeled, raw potato will cook tender
+without browning. Allow about an hour and a quarter for a four-pound
+rib-roast. In this way the heat penetrates to the center without
+hardening the outside. When properly done the outside is very little more
+cooked than the inside, and the roast throughout is tender, rare, and
+juicy, with no hard-burned edges. This way of baking makes inferior beef
+more tender and juicy than the English way. It has the disadvantage of
+not leaving any gravy in the pan. When baked after the English method the
+fat fries out into the pan, and a delicious, rich, brown gravy may be
+made by adding flour and water. Strain the juice through a fine sieve and
+allow to stand a few minutes so as to be able to skim or pour off all the
+grease. Do not serve gravies with half an inch of pure grease on top. It
+does not require a scientific education nor a herculean effort to remove
+the grease.
+
+_Pot Roast._--If the beef is of an inferior quality, the best way to cook
+it is in a heavy iron kettle, preferably with a sloping bottom. Sprinkle
+the meat with salt and pepper; place a little fat in the bottom of the
+kettle--enough to keep the meat from sticking--and allow the roast to
+brown slowly for half an hour. Now put a pint of boiling water in the
+pot. Cover very closely and let it simmer on the back of the stove for
+about four hours, adding small quantities of hot water as necessary, and
+turning often. When cooked take up the meat; skim the fat from the gravy
+and thicken with flour.
+
+_Hamburg Steaks._--Another way of preparing inferior cuts of beef is to
+make Hamburg steaks. Chop the meat in fine pieces. Season with salt,
+pepper and a little onion juice, and shape into thin cakes. Put three or
+four slices of fat salt pork into a frying-pan, and when brown remove it
+and place the steaks in the fat. Fry four minutes; turn, and fry three
+more, and serve on a hot platter. Put a tablespoonful of flour into the
+fat and stir until brown. Gradually add a cupful of water or preferably
+milk and boil three minutes; season well, pour over the meat, and serve
+immediately.
+
+_Broiled Beef._--Broiling is the simplest, easiest, and most delicious
+method of cooking meats, but, as a rule, ignorance instinctively turns to
+the frying-pan, and broiling is unknown in many homes. This is partly due
+to not knowing how to manage the fire. It seems so much easier to fry on
+top of the stove than to plan beforehand an adequate preparation of the
+coals. It is necessary to have a bed of clear, hot coals with no smoke.
+Have the steak cut three-quarters of an inch thick; place in a wire
+broiler; put over the coals and cover with a baking-pan. Turn every
+minute or two until the meat is sufficiently cooked. When done, place on
+a hot platter, and season well with salt, pepper, and butter. Serve
+immediately. It should take about ten minutes to cook a steak or thick
+mutton chop.
+
+_Fried Beef._--If beef must be fried, have a hot fire; heat a thick iron
+frying-pan and grease it just enough to keep the meat from sticking. Have
+the meat three-quarters of an inch thick; place in the hot pan and turn
+as soon as it is well seared. Turn often until done and then season well
+and serve at once. There should be no gravy in the pan; all the juices
+should be in the meat.
+
+_Beef Hash._--Take equal parts of beef and cold potatoes, chopped
+moderately fine. Chop a small onion and fry in plenty of butter until
+brown; add the meat and potatoes and just enough milk to keep from
+sticking. Cook for half an hour, stirring frequently. Serve with thin,
+dry toast or toasted crackers. Poached eggs are a very nice addition.
+
+_Veal._--Veal, when properly cooked, is delicious and delicate. Like pork
+it should be cooked slowly for a long time to develop its full flavor.
+Unfortunately it is usually half-cooked, tough, and insipid. The
+housewife who can cook veal properly has a distinct advantage over her
+less fortunate neighbor.
+
+_Leg Roast of Veal._--Take out the bone and fill the space with stuffing
+made as follows: Take one half-cupful of chopped fat pork, or unsmoked
+bacon, and fry with a finely chopped onion until delicately brown. Add
+two cupfuls of bread crumbs; season with salt and pepper and moisten with
+a little milk. Tie the veal closely; sprinkle with pepper and salt; rub
+thoroughly with flour and cover with buttered paper. Into the baking-pan
+put a generous number of thin slices of unsmoked bacon, an onion and half
+a can of tomatoes. Add just enough boiling water to steam the veal. Cook
+gently in a moderate oven, allowing twenty-five minutes to the pound, and
+baste very frequently, turning the meat about every half-hour. When done,
+put it on a hot platter in the warming oven, and add enough water to make
+the requisite amount of gravy. Thicken with browned flour, strain, and
+pour over the roast.
+
+_Fried Veal._--Fried veal steak or cutlets are delicious, but very
+difficult to prepare properly. As a usual thing veal cutlets are either
+half raw, or cooked until dry and hard. When properly cooked veal should
+be spongy, soft, and velvety. The chops should be not quite a half inch
+thick. Melt a little lard in a hot frying-pan; sprinkle some salt and
+pepper on the veal and fry quickly until brown on both sides. Then cover
+tightly, and place on the back of the stove and steam until thoroughly
+tender. It requires from forty to forty-five minutes to fry veal.
+
+_Broiled Veal._--The veal should be cut thin, broiled quickly until
+brown, and seasoned with salt, pepper, and melted butter, to which a
+little chopped parsley and lemon juice have been added. Serve on a hot
+platter and eat at once. If the veal is fat, tender and nicely broiled,
+it is almost as good as game.
+
+_Veal Stew or Pot-pie._--Cut the meat from a knuckle of veal into pieces
+not too small; put them into a pot with some small pieces of salt pork,
+and plenty of pepper and salt; pour over enough hot water to cover it
+well, and boil until the meat is thoroughly done. While the water is
+still boiling drop in, by the spoonful, a batter made as follows: Two
+eggs well beaten, two and a half or three cupfuls of buttermilk, one even
+teaspoonful of soda, and flour enough to make a thick batter. Cover the
+pot, and as soon as the batter is well cooked serve it.
+
+_Veal Stew._--This is an exceedingly nutritious, economical, and
+appetizing dish. Cut the veal into small pieces about an inch square; add
+three or four thin slices of salt pork; one or two onions and potatoes
+cut up fine, and a little turnip, carrot, parsley and celery, if you have
+them. Cover well with boiling water and cook over a brisk fire until the
+meat is tender and the water pretty well cooked away. This will require
+about an hour. Cover the meat well with fresh milk; season to taste with
+pepper, salt, and a generous quantity of butter; let the mess simmer on
+the back of the stove about twenty minutes, and serve it in a hot covered
+dish.
+
+_Jellied Veal._--Jellied veal gives the impression of an expensive
+preparation, and yet nothing is cheaper or simpler. Put a knuckle of veal
+into a pot that can be tightly covered; season well with two or three
+slices of unsmoked bacon, the heart of an onion, salt, pepper and a
+little butter, adding just enough water to steam the meat thoroughly
+(replenishing it from time to time as needed), and cook over a slow fire
+until tender--probably about four hours. When done there should be about
+two teacupfuls of broth. Prepare three cold hard-boiled eggs. Cut the
+veal into pieces the size of a walnut. Now choose a dish just large
+enough to hold the meat, the eggs and the broth. Slice the eggs and place
+a few pieces on the bottom of the dish. Now put in a layer of veal; then
+more egg and continue in this way until the veal is used. Strain the
+broth over the veal and set it away in a cool place, preferably on ice,
+until quite firm. When about to serve it, loosen by slipping a knife,
+warmed in water, between the meat and the dish. Garnish with parsley or
+lettuce, and serve with salad of any kind.
+
+_Roast Pork._--Pork should be thoroughly cooked in a medium hot oven. For
+the leg or the shoulder allow twenty-five minutes to the pound. For the
+spareribs allow fifteen minutes. Sprinkle the spareribs well with salt,
+pepper, sage, and a little chopped onion, or bake a few onions in the
+same dish. Put a little water in the pan and add to it as it cooks away.
+The leg, the loin, and the shoulder may be stuffed with well-seasoned
+sage stuffing. To make this, cut a few strips of fat pork into small dice
+and fry over a slow fire. Add a finely chopped onion and cook until
+brown. Crumble as many slices of dry bread as you will need, and fry with
+the onion and pork over a slow fire until nicely browned. Moisten a
+little with milk or cream, and fill the space left by removing the bones.
+Sew tightly together and bake thoroughly. Peeled, raw potatoes are very
+nice baked in the same dish with the pork. A medium sized potato will
+require a little over an hour to bake in a moderate oven. Apple sauce,
+sauerkraut, or cabbage cooked with a little vinegar, are nice to serve
+with pork.
+
+_Broiled Pork._--Very thin slices cut from a leg of pork, or the cutlets,
+or the chops, are extremely nice and delicate when broiled. They must be
+cut thin; the coals must be bright and hot; and the meat turned very
+often. Serve on a hot platter.
+
+_Fried Pork._--For frying, pork should not be cut over a half an inch
+thick: Cook slowly from forty minutes to an hour, with the pan closely
+covered, to keep in the steam. Pork requires a long, slow process to
+develop its flavor and tenderness. Nearly everyone cooks it too fast, and
+for too short a time. When thoroughly steamed and nicely seasoned with
+salt, pepper, sage and a little onion, well fed pork is as toothsome and
+dainty as turkey. Make a brown gravy and pour over the meat. Serve with
+apple sauce.
+
+_Boiled Pork._--Take a leg of pork, or a shoulder, and remove the bones.
+Tie closely together and let it cook slowly in a tightly covered pot for
+half an hour, adding a little fat if necessary to keep the meat from
+sticking. Now sprinkle with salt, pepper and sage. Put two whole onions
+in the pot, and just enough boiling water to thoroughly steam the meat.
+Place it on the back of the stove and cook over a slow fire for four or
+five hours until thoroughly tender and velvety. When done put on a hot
+platter in the warming-oven. Thicken the gravy with flour, adding a
+little water or milk if necessary, then let it boil for five minutes and
+strain. When properly cooked this is delicious cold, and almost as good
+for salad as chicken or turkey. If desired, peeled raw potatoes may be
+browned in the pot with the meat. These will take about an hour to cook.
+
+_Curing Ham and Bacon._--To have good ham and bacon the meat must first
+be properly cured so that the lean part is pink, tender and soft to the
+touch, while the fat is clear and white. In many country homes the lean
+meat is about as tough, hard, and indigestible as sole leather. A good
+recipe for curing is as follows: For every gallon of water take two
+pounds of coarse salt and one-half ounce of soda. Boil all together and
+skim well, and, while hot, pour over the meat. Put in a cold dry place
+with a stone to keep the meat well below the water. After three weeks,
+hang the meat and let it dry for two or three days before smoking.
+
+_Broiled Ham._--Nothing is more appetizing for supper than broiled ham,
+served with mashed potatoes, milk toast, or a poached egg on dry toast.
+Cut the ham as thin as possible, and broil quickly over hot coals,
+turning constantly until the fat begins to shrivel. Have everything else
+ready so that it can be eaten immediately. Cold cabbage salad is nice
+with this.
+
+_Boiled Ham._--If quite salty, soak the ham twenty-four hours. Put it in
+a large kettle with a generous supply of water, and allow twenty-five
+minutes to the pound for boiling. Take the pot from the fire and let the
+meat remain in the water until nearly cold. Sprinkle with pepper and rub
+thoroughly with brown sugar; put the ham and the fat from the liquor into
+a baking-pan and brown for about an hour in the oven. Cut as thin as
+possible when serving.
+
+_Frying Ham._--Cut the ham in the thinnest possible slices, with a large,
+sharp knife. Have the frying-pan hot, and cook the meat just enough to
+give the fat a delicate brown, turning frequently. To cook ham too much
+is to make it tough, hard, dry, and indigestible. Put the ham on a hot
+platter in the warming oven. Add a cupful, or more, of fresh milk to the
+grease and thicken with flour. Serve with boiled potatoes. Instead of
+making a gravy, eggs may be fried in the fat. To do this nicely the fat
+must not be burned. The eggs should be dropped in one by one, allowing
+them plenty of room to spread out. Cook slowly and with a spoon baste the
+yolks with the hot fat until they sear, being careful not to cook the egg
+too hard. These eggs are very nice served on thin, dry toast, or one may
+be placed on each slice of ham.
+
+_Fried Bacon._--Cut the bacon into very thin slices, and cook in a hot
+frying-pan just long enough to turn the fat to a delicate brown. If
+cooked too long it is hard and indigestible, besides losing its delicacy
+of flavor. A very nice way to cook bacon, instead of frying it, is to
+roll the slices up into curls, skewer them with toothpicks, and place
+them in a baking-pan on the grate of a hot oven until they are slightly
+brown. Serve on dry toast. They should be eaten at once.
+
+_Broiled Bacon._--Bacon can be broiled like ham. A very nice way to serve
+it, especially for an invalid, is to toast it before the fire; split a
+hot biscuit and make a sandwich with the bacon. Bacon toasted this way
+and eaten when very hot has a peculiarly appetizing flavor.
+
+_Unsmoked Bacon._--Cut in thin slices; roll in flour or meal; dust
+lightly with pepper; fry over a moderately hot fire until delicately
+brown and crisp, and put on a warm platter in the warming closet. Add
+sufficient fresh milk to the fat to make the requisite amount of gravy.
+Season with a little salt and pepper, and thicken with flour. Do not pour
+over the meat. Serve in separate dish.
+
+_Boiled Mutton._--Mutton should be cooked very much like beef,--just
+enough to leave a faint pink, but not enough to make it hard and develop
+a strong taste. For boiled mutton allow ten minutes to the pound. Add a
+little rice to make the meat whiter and tenderer. Cover with boiling
+water and cook rapidly for fifteen minutes; then place on the back of the
+stove where it will simmer nicely for two hours. Young turnips, boiled
+with the mutton are a very nice addition.
+
+_Mutton Cutlets._--The chops should be thick. Grease the bottom of a hot
+frying-pan just enough to keep the chops from sticking; place over a hot
+fire, and turn the meat constantly to keep it from burning until the
+center is a faint pink. Season with salt, pepper, and melted butter to
+which a little lemon juice and parsley may be added.
+
+_Roast Mutton._--The French roast mutton in a slow oven in order that the
+heat may penetrate to the center without injuring the outside. Allow
+twenty minutes to the pound, or, if a very large roast, twenty-five
+minutes may not be too much, providing the oven is not too hot. Season
+with salt and pepper, and put a generous supply of boiling water in the
+pan. Baste frequently, and turn the meat every half hour. Place two or
+three peeled raw potatoes in the pan, and watch them; if they begin to
+brown, the oven is too hot. The potatoes should keep pace with the
+mutton, and when the latter is half done the former should be cooked to
+the same degree.
+
+_Broiled Mutton Chops._--The chops should be cut an inch thick. Trim off
+the fat and scrape the bones. Roll in a little melted butter or oil, and
+broil over a hot fire, turning constantly until just pink within. Have
+ready a mound of hot mashed potatoes and lay the chops around it. Pour a
+little melted butter over them and serve with green peas.
+
+
+PROPER COOKING OF CEREALS.
+
+Starchy foods in any form must be well cooked. Gluey, slimy oatmeal, full
+of hard lumps of half-cooked grains, the whole forming a raw, horrid
+mass, is very different from the smooth, well cooked, easily digestible,
+oatmeal prepared by a good cook. Rolled oats are more easily cooked than
+oatmeal, as they are already prepared. For four people, put a quarter of
+a teaspoonful of salt into four cups of _hot_ water and stir in slowly
+one cup of rolled oats, being careful not to allow lumps to form. Cook
+for an hour in a double boiler.
+
+_Hominy._--Hominy is seldom well cooked. It is often lumpy and raw, and
+yet has a burned taste which comes from being cooked in too little water,
+while if too much is used it goes all to soup and can never be made good.
+Salt a quart of boiling water, and very carefully stir into it a cup of
+hominy. Stir often and add a little water from time to time if it gets
+too dry. Cook until every grain is thoroughly done.
+
+_Rice._--Rice is rarely well prepared, the greatest trouble being to get
+each grain well cooked without making it mushy. When properly cooked each
+grain will be firm and distinct, and at the same time soft and tender.
+Wash half a cupful of rice thoroughly, put it in a quart of boiling
+salted water, and let it boil for half an hour; then drain it thoroughly
+and steam it in a colander for an hour.
+
+_Corn-Bread._--Corn-bread should be something like rice: every particle
+thoroughly cooked and soft, and yet not sticking together, so that the
+inside is dry and crumbly while the outside is crisp and nutty. The
+thinner corn-bread is baked the more perfectly it cooks. It should not be
+more than an inch thick and preferably less. A cannon-ball of raw meal,
+with only the thinnest of surfaces decently baked, is an insult to a
+man's intelligence as well as to his digestion. This is the way to
+prepare it properly. Sift a teaspoonful of baking powder into a pint of
+corn meal. Mix in a piece of butter the size of a walnut and add sweet
+milk until you get a dough that can be kneaded into a cake. Bake in a hot
+oven until brown and well done. A little richer corn-bread is made by
+heating a pint of sweet milk and pouring it over a pint of corn-meal.
+Melt a piece of butter the size of a walnut, beat two eggs, add a little
+salt, and mix well into the meal. Put in a shallow dish, and bake about a
+half hour in a quick oven.
+
+_Biscuits._--Biscuits should be thin, crisp, delicately browned and free
+from flour. The inside of a biscuit should be flaky and dry. Thick,
+soggy, heavy biscuits impose a severe task upon digestion. Make the
+biscuits about two inches in diameter, and three-quarters of an inch
+thick. Bake them brown on both the top and the bottom. It is much easier
+to make light, wholesome biscuits with baking-powder than with soda.
+Buttermilk biscuits are very delicate and palatable, but not quite so
+certain to turn out well. If soda is not properly used you will have a
+yellow, evil-smelling compound, or else there will not be enough soda to
+make the biscuits rise, and they will be dangerously heavy. To make
+soda-biscuits sift one level teaspoonful of soda, one half-teaspoonful
+salt, and one quart of flour together three times so as to get the soda
+thoroughly well mixed in. Now rub two tablespoons of lard into the flour
+and add enough buttermilk to make a soft dough. Roll out into a sheet,
+cut into small thin biscuits and bake in a hot oven until well browned.
+Baking-powder biscuits are made in the same way, by using two
+teaspoonfuls of baking-powder in place of the soda, and sweet milk
+instead of buttermilk.
+
+_Yeast._--Put three hops in a pot containing two quarts of cold water.
+Place on the stove and see that it boils twenty minutes. Have a pint of
+flour in a large bowl and mix into it a tablespoonful of sugar, one of
+salt and a teaspoonful of ginger. Strain the water from the hops into
+this, stirring constantly. Allow it to cool. When lukewarm put in a cup
+of yeast or a yeast-cake.
+
+_Rolls._--At night take one half-cup of lukewarm water, one
+half-teaspoonful of salt, three-quarters of a cup of yeast, and enough
+flour to make a thin batter. In the morning add to this a pint of milk, a
+teaspoonful of sugar, a half-cup of butter and beat in flour until it is
+no longer sticky. Set it in a warm place to rise and when well up knock
+back. Repeat this process, and when it comes up the third time make it
+into rolls. Let it rise once more and then bake it.
+
+
+METHODS WITH CHICKEN.
+
+The simplest and easiest way to cook chicken is to fry it. A poorly fed
+chicken is better stewed. For baking and broiling the chicken must be
+fat. In whatever way the chicken is cooked there is danger of its being
+tough, dry, stringy, and tasteless. Plain, artless, boiling results in
+insipidity. Quick, superficial frying means tough stringy fibres; and a
+hot oven frequently dries the meat until it is not fit to eat.
+
+_Fried Chicken._--All housewives think they can fry chicken, but the
+results are vastly different, according to the way it is done. You may
+have a tender, rich, delicious morsel, or tough masses of meat, stringy,
+tasteless and almost impossible to chew. Of course the condition of the
+chicken has a great deal to do with the results. A tender, well-fed
+chicken will fry far better and much more quickly than a thin, scrawny
+one. The thinner the chicken the greater the necessity for care in
+cooking it. It must be cooked slowly, over a moderate fire, in a tightly
+covered pan, until it is perfectly tender. Melt a little fat in the
+frying-pan; flour, salt, and pepper the pieces of chicken and fry them in
+the fat until nicely browned on both sides. Now cover closely and place
+on the back of the stove where the chicken will steam for half an hour.
+When tender take up on a hot platter and put in the warming oven. Make a
+rich, brown gravy and pour over it.
+
+_Boiled Chicken._--Chickens may be boiled whole or cut into pieces. To
+boil whole place a few pieces of unsmoked bacon in a stew-pan that is
+deep enough to hold the chicken and can be tightly covered. Cook slowly
+for an hour without adding water, turning it often until it is evenly
+browned. Now add a small onion, some raw peeled potatoes not larger than
+an egg, and a little boiling water. Cook over a brisk fire for
+three-quarters of an hour. Salt and pepper the chicken and put it and the
+potatoes in a baking-dish in a hot oven while making the gravy. A couple
+of hard-boiled eggs chopped very fine, and a little chopped parsley,
+improve the gravy.
+
+_Baked Chicken._--A properly baked chicken is tender, juicy, and has a
+rich flavor, while one improperly baked is tough, dry, stringy, and
+tasteless. To bake a chicken properly the oven must not be too hot; the
+chicken must be repeatedly basted, and cooked until it is tender, but not
+until all dried up. Stuffing the chicken improves the flavor. To make the
+dressing, melt enough of any kind of wholesome fat in a hot frying-pan to
+keep the bread crumbs from sticking, and fry in it a large onion,
+chopped fine, until it is tender. Place the dry bread-crumbs into the
+fat, and cook for half an hour over a slow fire, stirring often to keep
+from sticking, until the crumbs are slightly browned and well dried.
+Season with salt, pepper and a little celery-salt, and moisten with just
+enough milk to make it stick together. Always taste the dressing to see
+if it is properly seasoned. A well-fed chicken can be baked more rapidly
+than a thin one. If the chicken is thin add plenty of fat to the water in
+the baking-pan; cover closely and cook slowly and carefully until it is
+tender, turning very often; if it is fat and well-fed put plenty of
+wholesome grease in the baking-dish, and without covering it, cook in a
+hot oven, basting frequently. A young, fat chicken will bake in an hour.
+An older fowl may require two or three hours. It is a good plan to allow
+the chicken plenty of time and then, if done too soon, to cover it
+closely and keep it warm on the back of the stove. Use just enough water
+while baking to keep the fat from sputtering. If the water is cooked out
+towards the end, and the chicken is thoroughly basted, the skin will take
+on a rich, thick glazing that is highly creditable to the skill of the
+cook. Delicious gravy can be made of the fat by adding milk and
+thickening with flour.
+
+_Smothered Chicken._--Use a frying-size chicken. Split it down the back
+and rub with a little salt. Put it in a pan with a slice of bacon and a
+pint of water. Cover the pan closely and let it simmer on top of the
+stove from one to two hours, or until the chicken is thoroughly tender.
+When done sprinkle with flour and baste well. Add a small tablespoon of
+butter, and put in the oven and cook until brown.
+
+_Broiled Chicken._--A young, tender, fat chicken is better broiled than
+any other way. It has a finer flavor; is tenderer, more juicy and more
+easily digested; in fact broiled chicken is one of the most delicious
+dishes that can be served. There is no earthly use, however, in trying to
+broil a chicken that is not fat and nice. If the chicken is a little too
+old to broil whole the breast will still be tender. Flatten the chicken
+by pounding it. Have a bed of clear, bright coals and a hot gridiron well
+greased to prevent sticking. Cover with a baking-dish and turn often,
+allowing the bony side to stay down longer than the other side. From
+fifteen to twenty minutes should be enough, but it is always best to test
+with a fork by pulling the fibres apart to see that they are not raw. As
+soon as the raw look has disappeared the chicken is done. The least
+over-cooking injures the flavor. Serve on a hot platter. Pour over a
+little melted butter, seasoned with lemon juice and chopped parsley.
+
+To bake or boil a turkey proceed the same as for chicken, simply allowing
+more time. An eight-pound turkey will require three hours to roast.
+
+
+MAKING GOOD SOUPS.
+
+_Vegetable Soups._--The simplest and most easily prepared soups are those
+made from peas, beans, tomatoes, asparagus, celery, carrots, onions, and
+potatoes. They require neither meat nor any previous preparation, but can
+be made and eaten at once. These soups are somewhat paradoxical because
+they are both cheap and rich; deliciously simple and simply delicious.
+Take enough of any of these vegetables to furnish sufficient soup after
+they have been rubbed through a strainer and thinned with milk or cream.
+Cook the vegetables thoroughly until perfectly soft, so that they can be
+easily rubbed through a coarse strainer. Add enough milk to this purée to
+make it about the thickness of cream. Season with salt, pepper, and a
+little celery-salt, and serve with bits of bread browned crisp in the
+oven.
+
+When the vegetables can be got fresh from the garden nothing is more
+delicious than these soups, and in winter, canned peas and dried beans
+make excellent substitutes. In making potato purée two onions boiled with
+the potatoes improve the flavor. Potato soup without onion is tasteless;
+a little celery boiled in with the potatoes and onion, makes it still
+nicer. Tomato soup is also better slightly flavored with onion and a
+little carrot. A little cold boiled rice, simmered for a half-hour in the
+soup after the milk has been added, is an excellent addition. These soups
+are also delicious when made rather thin with milk and then thickened by
+putting the well-beaten yolks of two eggs into the hot soup-tureen, and
+stirring vigorously while adding the soup; this last soup must be served
+at once, as it cannot stand after the eggs are added.
+
+_Meat Soups._--These soups should always be made the day before required
+in order to thoroughly remove the fat, which cannot be done until it
+hardens on the top of the soup. Nothing is more disgusting than greasy
+soup. The foundation for an infinite variety of soups is made by boiling
+about a pound of meat in three pints of water. After the meat is cooked
+to pieces strain it out and keep the well-skimmed liquor, or "stock," as
+it is called, in a stone jar in a cool place. It should form a jelly, and
+in order to prepare a different soup for each day, it is only necessary
+to heat some of the jelly and flavor it differently. For instance: Chop
+fine one small onion to each person and fry it in butter, or in some of
+the grease taken off the soup, until tender and slightly brown. Pour over
+enough stock and let stand for half an hour. Serve with a little grated
+cheese. Cabbage soup is made in the same way except that it takes longer
+to cook the cabbage. Instead of one vegetable several may be used.
+Turnips, cabbage, onions, and carrots in about the same proportion,
+chopped fine and fried tender, without any water, and added to the soup,
+make what is known in France as Julienne soup.
+
+
+EGGS IN SEVERAL FORMS.
+
+_Coddled Eggs._--The most delicate way to cook an egg is to coddle it.
+Put six into a vessel that will hold two quarts. Fill with boiling water,
+cover closely, and let it stand in a warm place for ten minutes. If you
+desire them better cooked let them stay in the water longer. If you want
+to do but one egg, put it in a quart of boiling water, cover and let
+stand five minutes.
+
+_Shirred Eggs._--To shirr an egg break it into a saucer or any small dish
+that has been well greased. Put into a hot oven and leave until glazed.
+Season and serve at once.
+
+_Scrambled Eggs._--Heat a teaspoonful of milk to each egg in a sauce-pan
+not more than a quarter of an inch deep and about the right size to hold
+the quantity of eggs desired. Add a little salt, pepper, and butter. When
+hot put in the eggs, and as they lie on the bottom of the pan, scrape off
+with a spoon letting the raw part take the place of those portions
+already cooked, and continue this until a creamy custard is formed. Be
+careful not to cook the eggs so long that this custard is changed to a
+hard mass.
+
+
+PROPER COOKING OF VEGETABLES.
+
+The general tendency in cooking vegetables is to use altogether too much
+water so that they become soaked and tasteless. The ideal way to cook
+most vegetables is to use as little water as possible; just a little in
+the bottom of the pot so that the vegetables will not stick and burn, but
+steam through in their own juices until thoroughly tender and full of
+their own flavor. The fire should not be too hot; the pot should be
+tightly covered; a sufficient amount of butter must be added when the
+vegetable is about half done; and plenty of time given to allow it to
+simmer and steam until thoroughly flavored. Onions, beans, carrots, and
+cabbage are most delicate when chopped fine, cooked until tender in a
+very little water, seasoned with salt, pepper, and butter, covered with
+milk, and allowed to stand on the back of the stove for twenty minutes
+until the flavor is thoroughly developed.
+
+_Boiled Potatoes._--Potatoes should not be peeled before boiling, but
+should be thoroughly washed and rinsed. They should be put in an
+abundance of boiling water, well salted, and covered tightly. When tender
+pour off all the water, cover the pot with a towel and let it stand on
+the back of the stove for ten minutes.
+
+_Baked Potatoes._--If baked potatoes stand they lose their flavor. A
+baked potato, eaten as soon as done, is sweet, dry and mealy. Allow them
+to stand even for ten minutes and the flavor is lost, and they become wet
+and tasteless. A pleasant change is to peel the potatoes before baking.
+These must be eaten as soon as they come from the oven or they lose their
+crispness.
+
+_Beans._--Nothing is more valuable for winter food than beans. They give
+as much strength as beefsteak and are far less expensive. Soak them in
+plenty of water over night; add a generous piece of unsmoked bacon; let
+simmer on the back of the stove until they are tender and the water is
+well cooked away; cover with milk, and either let them stand on the back
+of the stove until the milk is thickened, or put them into a shallow
+baking-dish and bake until nearly dry. Serve either hot or cold.
+
+
+SOME CAPITAL DESSERTS.
+
+_Apple Pudding._--Peel and slice enough apples to nearly fill your
+pudding-dish, sugar to taste, and grate over them a little nutmeg. Also
+add a little water. Now make a batter as follows: Three quarters of a cup
+of sugar; a piece of butter the size of a small egg, one half-cup of
+milk, one egg, a pinch of salt, a teaspoonful of baking-powder, and one
+and one-eighth cups of flour. This is an extremely nice, wholesome
+pudding, which can be served with either cream or hard sauce.
+
+To make hard sauce take a half-cup of butter and cream it with a fork;
+add a cupful of sugar and beat until nicely mixed and creamy. Flavor to
+taste and sprinkle a little nutmeg over it.
+
+_Cottage Pudding._--One cupful of sugar, one tablespoonful of butter, one
+half-cupful of milk, two eggs, one and one-half cupfuls of flour, and one
+teaspoonful of baking-powder. For the sauce, take three and a half
+cupfuls of boiling water and stir in it a cupful of sugar, and a
+tablespoonful of either flour or corn-starch rubbed smooth with a little
+cold water. Cook well for two or three minutes; take the pan from the
+fire, add the butter and flavor as you prefer.
+
+_Batter Pudding Boiled or Baked._--One quart of milk, six eggs beaten
+separately, six tablespoonfuls of flour worked gradually into the yolks
+of the eggs, and a pinch of salt. Bake or boil about three-quarters of an
+hour. Serve with sauce.
+
+_Cream of Corn-starch._--One quart of milk, four eggs, one half-cupful
+sugar, four tablespoonfuls of corn-starch dissolved in a little milk.
+Into a pint of the milk put the sugar, and place on the stove to heat.
+When very hot gradually stir in the corn-starch and beat well. Have ready
+the whites of the eggs, and beat them into the milk; flavor as preferred.
+Take the other pint of milk, the four yolks and four light tablespoonfuls
+of sugar, and place them over the fire, stirring constantly. This makes a
+nice custard. Just before serving pour the custard over the pudding.
+
+_Caramel Custard._--One egg for each person; also one teaspoonful of milk
+for each person. Put the yolks and milk together with a tablespoonful of
+sugar to each egg. Have ready some caramel, and stir in enough to give a
+decided flavor. Put this into cups or baking-dishes, and set in a pan of
+hot water on top of the stove for twenty minutes; then in the oven until
+the custard sets. Serve cold. For the caramel, take two cupfuls of sugar
+(preferably brown) and put it in a frying-pan with a teaspoonful of
+water. Cook until well burned. Add a cup of water, and, when cold, put it
+in a bottle or fruit-jar. This quantity will last a long time.
+
+_Brown Betty Pudding._--Take a cupful of grated bread-crumbs, two cupfuls
+of finely chopped, tart apples, half a cupful of brown sugar, a
+teaspoonful of cinnamon, and one tablespoonful of butter. Butter a deep
+pudding-dish, and put a layer of apples on the bottom; then sprinkle with
+sugar, cinnamon and bits of the butter. Put in another layer of apples,
+and proceed as before until all the ingredients have been used. Cover the
+dish and bake for three-quarters of an hour in a moderate oven; remove
+the cover now and brown the pudding. Serve with sugar and cream.
+
+_Rice Pudding._--One cupful of boiled rice (better if still hot), three
+cupfuls of milk, three-quarters of a cup of sugar, a tablespoonful of
+corn-starch, and two eggs; add flavoring. Dissolve the corn-starch with a
+little of the milk, and stir it into the rest of the milk; also add the
+yolks of the eggs and the sugar beaten together. Put this over the fire
+and when hot add the rice. Stir it carefully until it begins to thicken,
+then take it off and add the flavoring. Put it into a pudding-dish and
+bake in the oven.
+
+
+THE END
+
+
+
+
+INDEX
+
+
+  A
+
+  Accidents, 223.
+
+  Acid, carbolic, for _Rhus_ poisoning, 260;
+    in wounds, 231;
+    poisoning by, 253;
+    of fruit, 133, 146;
+    picric, 241;
+    uric, 149.
+
+  Acrodinia, 9.
+
+  _Agaricus campestris_, 256.
+
+  Air, 181.
+
+  Air-space, 45.
+
+  Albumin, 105.
+
+  Albumins, 98, 104, 117, 131.
+
+  Alcohol and its effects, 155;
+    for _Rhus_ poisoning, 260;
+    of no value in snake-poisoning, 270;
+    predisposes to consumption, 183;
+    predisposes to heat-prostration, 244.
+
+  _Amanita muscarius_, 258.
+
+  _Amanita phalloides_, 257.
+
+  Ammonia, aromatic spirits of, 259.
+
+  Anaphylaxis, 204.
+
+  _Ancistrodon contortrix_, 263.
+
+  _Ancistrodon piscivorus_, 262.
+
+  Animals, bites of, 249;
+    location of quarters, 61.
+
+  _Anopheles_, 41, 171, 174.
+
+  Antidotes for poisons, see under names of poisons.
+
+  Antiseptics, 231, 247.
+
+  Antitoxin, for diphtheria, 198, 203;
+    for lockjaw, 233.
+
+  Apples, 147.
+
+  Arrowroot, 112.
+
+  Arsenic, 252.
+
+  Arteries, 229.
+
+  Artichokes, 136.
+
+  Asparagus, 142.
+
+  Atropine, 259.
+
+
+  B
+
+  _Bacillus tuberculosis_, 179.
+
+  _Bacillus typhosus_, 186.
+
+  Bacon, broiled, 282;
+    curing of, 280;
+    fried, 282;
+    importance of, 121, 122;
+    unsmoked, 282.
+
+  Baking, process of, 166.
+
+  Baths, for sick people, 221;
+    hot and cold, 13;
+    importance of, 12;
+    sea, 5.
+
+  Beans, bad, give lathyrismus, 9;
+    how to cook, 294;
+    value of, 133, 134.
+
+  Bed-bug, 9.
+
+  Bedmaking, 219.
+
+  Beef, broiled, 275;
+    fried, 275;
+    Hamburg steak, 274;
+    hashed, 276;
+    pot-roast, 274;
+    roast, 273;
+    value of, 20.
+
+  Beer, 162.
+
+  Beets, 136, 138.
+
+  Beri-beri, 113.
+
+  Beverages, 30;
+    alcoholic, 32;
+    medicinal, 33;
+    "soft drinks," 32.
+
+  Biliousness, 93.
+
+  Biscuits, 285.
+
+  Bites of animals, flies, mosquitoes and snakes, see under several
+  subjects.
+
+  Bleeding, how to stop, 228;
+    in consumption, 180;
+    in typhoid fever, 187.
+
+  Blisters, 247.
+
+  Blood-vessels, 95.
+
+  Bottle, for infants, 73.
+
+  Brandy, 160.
+
+  Bread, and its relations, 104;
+    baking of, 166;
+    corn-bread, 108, 111, 285;
+    diseases derived from decomposed, 9;
+    graham-bread, 107;
+    rye-bread, 108;
+    why wheat-bread is the best, 106.
+
+  Bricks, 40.
+
+  Bright's disease, 95, 145, 156, 157, 158, 163, 173, 201.
+
+  Broncho-pneumonia, 201.
+
+  Bruises, 238.
+
+  Brussels-sprouts, 139.
+
+  Burns, 240.
+
+  Buttermilk, 150.
+
+
+  C
+
+  Cabbage, 138.
+
+  Cake, 115.
+
+  Calomel, 94.
+
+  Calories, 102.
+
+  Carbohydrates, 98.
+
+  Carron-oil, 241.
+
+  Carrots, 136.
+
+  Cat, conveys diphtheria, 10;
+    harbors tapeworms, 10.
+
+  Cauliflower, 139.
+
+  Caustic, 213.
+
+  Celery, 141.
+
+  Cellulose, 131.
+
+  Cereals, 284.
+
+  Charlatans, 7.
+
+  Chewing, 29.
+
+  Chicken, baked, 288;
+    boiled, 288;
+    broiled, 290;
+    fried, 287;
+    smothered, 289.
+
+  Chickory (salad), 142.
+
+  Chilblains, 246.
+
+  Child, diseases of, 82, 89;
+    exercise of, 79;
+    hygiene treatment of, 88;
+    ill-treatment of, 64;
+    instruction in cases of accident, 223;
+    sleep necessary to, 79;
+    syringe for, 84.
+
+  Chills-and-fever, see Malaria.
+
+  Chocolate, 31.
+
+  Cholera, 8, 9, 140.
+
+  Chromic acid, 209.
+
+  Cisterns, 59.
+
+  Clams, 122.
+
+  Cleanliness, 220.
+
+  Clothing, 18.
+
+  Cocoa, 31.
+
+  Cod-liver oil, 125.
+
+  Coffee, 31, 151.
+
+  Cold, accidents arising from, 41.
+
+  Cole, 139.
+
+  Colic, cause of, 67;
+    treatment of, 84.
+
+  Collodion, 232.
+
+  Color, in clothing, 21.
+
+  Constipation, 85.
+
+  Cooking, 164, 170.
+
+  Copper-head, 263, 266.
+
+  Coral-snakes, 262, 263, 267.
+
+  Corn, 110.
+
+  Corn-starch, 112.
+
+  Corrosive sublimate, 231.
+
+  Cotton-mouth, 262, 266.
+
+  Cows, carry tapeworm, 51;
+    infected with tuberculosis, 182.
+
+  _Crotalus_, 262.
+
+  Croup, membranous, 198;
+    treatment of, 86.
+
+  Cucumber, 141.
+
+
+  D
+
+  Dandelion, 138.
+
+  "Death-cup," 257.
+
+  Dextrose, 126.
+
+  Diarrhoea, reason for, 144;
+    treatment of, 82.
+
+  Diet, for the sick, 221;
+    vegetarian, 130.
+
+  Diphtheria, conveyance of, 9;
+    description and treatment, 198.
+
+  Dipsomaniac, 157.
+
+  Dirt-eaters, 196.
+
+  Diseases, avoidable, 171;
+    contagious, 89;
+    contraction of, 8;
+    digestive, 82.
+    See also names of diseases.
+
+  Disinfectants, 192.
+
+  Dog, conveys diphtheria, 9;
+    dangers of, 62;
+    description of rabies in, 211;
+    harbors tapeworm, 9, 10.
+
+  Drinks, see Beverages.
+
+  Drowning, 224.
+
+  Dry-closet system, 53.
+
+  Dysentery, 8, 9, 43, 140.
+
+  Dyspepsia, 145, 158.
+
+
+  E
+
+  Earth, diseases contracted from, 8.
+
+  Eating, 28;
+    importance of, 92;
+    over-eating too prevalent, 95.
+
+  Eggs, coddled, 292;
+    in vegetarian diet, 130;
+    nitrogenous food, 118;
+    scrambled, 293;
+    shirred, 293;
+    value of, 123.
+
+  _Elaps euryxanthus_, 263.
+
+  _Elaps fulvius_, 263.
+
+  Emergencies, 223.
+
+  Emetics, 251-259.
+
+  Endive, 142.
+
+  Ergot, 108.
+
+  Ergotism, 9.
+
+  Ethers, compound, 98.
+
+  Exercise, 79.
+
+
+  F
+
+  Fabrics, 20.
+
+  Fats, 98, 103;
+    in vegetables, 131;
+    unwholesomeness of, 115;
+    value of, 123.
+
+  Fever, malaria, see Malaria;
+    scarlet, 90;
+    typhoid, contraction of, 8, 9, 43, 140, 221;
+    description and treatment, 185;
+    yellow, 9, 41, 43.
+
+  Figs, 146.
+
+  Filaria, 9.
+
+  Fireplace, 47.
+
+  Fish, decomposed, source of ptomaine poisoning, 9;
+    nitrogenous food, 118;
+    value of, 122.
+
+  Fly, conveyor of disease, 9, 10, 43;
+     sick-room, 219.
+
+  Fly-agaric, 258.
+
+  Flukes, 140.
+
+  Foods, 28, 99;
+    albuminous, 119;
+    amount necessary, 96;
+    breakfast-foods, 113;
+    diseases contracted from, 8;
+    in sick-room, 221;
+    Mellin's food, 86;
+    nitrogenous, 98, 117;
+    nutritive substances in, 98;
+    raw, 105, 164;
+    starchy, 104, 165, 168;
+    tables, 100.
+
+  Formaldehyde gas, 192.
+
+  Frost-bite, 245.
+
+  Fruits, as food, 30;
+    dangers in, 144;
+    diseases contracted from, 9;
+    not nutritious, 146.
+
+  Furnace, 46.
+
+
+  G
+
+  Game, 122.
+
+  Garlic, 140.
+
+  Gin, 160.
+
+  Glanders, 10.
+
+  Glucose, 126.
+
+  Gout, 156, 163.
+
+  Grape-fruit, 147.
+
+  Greens, 138.
+
+  Ground-itch, 195.
+
+
+  H
+
+  Haig, a physician, 148.
+
+  Ham, boiled, 281;
+    broiled, 281;
+    curing of, 280;
+    fried, 281;
+    wholesomeness of, 121.
+
+  Headache, 33.
+
+  Health, 5.
+
+  Heat, accidents arising from, 241;
+    for house, 45;
+    in sick-room, 218.
+    See also Calories.
+
+  Heat-prostration, 244.
+
+  Hiccough, 250.
+
+  Hog, 51.
+
+  Hog-meats, 120.
+
+  Hominy, 284.
+
+  Hookworm, 8;
+    method of transmission, 50, 52;
+    description and treatment of disease, 193.
+
+  Horses, convey glanders, 10;
+    killed by bad corn, 109.
+
+  House, materials for, 39;
+    sanitation of, 35.
+
+  Husks, 107.
+
+  Hydrophobia, from dog's bite, 9, 249;
+    description and treatment, 211.
+
+  Hygiene, 1, 6;
+    of infancy and childhood, 63;
+    of the person, 12;
+    of the sick-room, 217.
+
+  Hypersensitiveness, 204.
+
+
+  I
+
+  Indigestion, 145.
+
+  Infants, hygiene and feeding of, 63;
+    weaning of, 67.
+
+  Iodine, as antiseptic, 231;
+    in blisters, 247.
+
+
+  K
+
+  Kak-ke, 9, 113.
+
+  Kala-azar, 9.
+
+  Kissing, 89.
+
+
+  L
+
+  Lathyrismus, 9.
+
+  Lead-water, 261.
+
+  Leeks, 140.
+
+  Legumes, 133.
+
+  Legumins, 98, 118.
+
+  Lemons, 146.
+
+  Lentils, 133, 134.
+
+  Lettuce, 139.
+
+  Ligature, 230, 270.
+
+  Lime-water, 71, 261.
+
+  Liquids, 148.
+
+  Liquors, malt, 162.
+
+  Liver, 93;
+    cirrhosis of the, 158.
+
+  Lockjaw, 227;
+    antitoxin for, 232.
+
+  Loeffler, discovered diphtheria germ, 198.
+
+
+  M
+
+  Malaria, conveyed by mosquito, 9, 41, 43;
+    description and treatment, 171.
+
+  Maltose, 86.
+
+  Massasauga, 266.
+
+  Mastication, 96.
+
+  Meat, cooking of, 168;
+    nitrogenous food, 118;
+    source of ptomaine poisoning, 9;
+    value of, 119.
+
+  Medicine, 221;
+    patent, 91, 158.
+
+  Meninges, 207.
+
+  Meningitis, cerebrospinal, 206.
+
+  _Micrococcus intracellulais_, 207.
+
+  Milk, an ideal food, 128;
+    apt to promote indigestion, 150;
+    as a drink, 31-32;
+    in vegetarian diet, 130;
+    infected with tuberculosis, 182;
+    malted, 86;
+    modified cow's, 67;
+    mother's, 65;
+    peptonized, 75;
+    sterilized (Pasteurized), 74;
+    table for calculating proportions of milk to be fed, 70.
+
+  Mint, 142.
+
+  Moccasin (snake), 261, 262, 263, 266.
+
+  Mosquito, 9, 41, 171, 173.
+
+  Mouse, 9.
+
+  Mushrooms, 256.
+
+  Mutton, boiled, 283;
+    chops, 284;
+    cutlets, 283;
+    roast 283;
+    value of, 120.
+
+
+  N
+
+  _Necator Americanus_, 193.
+
+  Nervousness, 88.
+
+  Nipple, 73.
+
+  Nose, 184.
+
+  Nursing, 217.
+
+
+  O
+
+  Oatmeal, 114, 284.
+
+  Okra, 142.
+
+  Opiates, 85.
+
+  Opium, 254.
+
+  Oysters, 118, 122.
+
+
+  P
+
+  Pains, rheumatic, 145.
+
+  Paris green, 252.
+
+  Parsley, 142.
+
+  Parsnips, 136.
+
+  Pasteur, 214.
+
+  Pastries, 115.
+
+  Peaches, 146.
+
+  Peanuts, 133, 134.
+
+  Peas, 133, 134.
+
+  Pellagra, 9, 109.
+
+  Peppers, green, 142.
+
+  Phosphorus, 253.
+
+  Pickles, 144.
+
+  Pieplant, 142.
+
+  Pilot-snake, 262.
+
+  Pit-vipers, 261, 265.
+
+  Plague, bubonic, 9.
+
+  _Plasmodium malaria_, 171.
+
+  Plaster, for blisters, 247;
+    for sprains, 235.
+
+  Poison-dogwood, 260.
+
+  Poison-elder, 260.
+
+  Poison-ivy, 259.
+
+  Poison-oak, 259.
+
+  Poisons, acid and alkaline, 252;
+    ptomaine, 9;
+    treatment of poison cases, with antidotes, 251.
+
+  Poison-sumac, 260.
+
+  Pork, boiled, 280;
+    broiled, 279;
+    fried, 279;
+    roast, 279.
+
+  Potassium permanganate, 254, 255, 269.
+
+  Potatoes, 135, 136;
+    baked, 294;
+    boiled, 294;
+    cooking of, 167;
+    disadvantages of, 112.
+
+  Poultry, 122.
+
+  Privies, 49, 52, 198.
+
+  Ptomaines, poisoning by, 9.
+
+  Puddings, apple, 295;
+    batter, 295;
+    brown betty, 296;
+    caramel custard, 296;
+    cottage, 295;
+    cream of corn-starch, 296;
+    rice, 297.
+
+  Pumpkin, 143.
+
+  Pus, 232.
+
+
+  Q
+
+  Quacks, medical, 4, 7.
+
+  Quinine, 173.
+
+
+  R
+
+  Rabies, see Hydrophobia.
+
+  Radishes, 136.
+
+  Rat, 9.
+
+  Rat-poison, 25.
+
+  Rattlesnake, 261, 262, 264;
+    ground-rattlers, 262, 265.
+
+  Recipes, 273.
+
+  Resins, 231.
+
+  Respiration, artificial, 225.
+
+  Rest, need of, 22.
+
+  Rhubarb, 142.
+
+  _Rhus_, poisoning by, 259.
+
+  _Rhus toxicodendron_, 259.
+
+  _Rhus venenata_, 259.
+
+  Rice, boiled, 285;
+    cooking of, 167;
+    value of, 113.
+
+  Rochdale, system of, 53.
+
+  Rolls, 286.
+
+  Rum, 160.
+
+
+  S
+
+  Salad plants, 139.
+
+  Saliva, 29.
+
+  Sanitation, 35.
+
+  Sauerkraut, 139.
+
+  Scab, 233.
+
+  Schafer, Prof., system of artificial respiration, 225.
+
+  Screens, 41, 176, 219.
+
+  Sewage, disposal of, 49.
+
+  Shallots, 140.
+
+  Sheet, rubber, 219.
+
+  Sick-room, 217.
+
+  _Sistrurus_, 262.
+
+  Sleep, 26, 78.
+
+  Sleeping-sickness, 1.
+
+  Snake, harlequin, 262.
+
+  Snake-bites, 268.
+
+  Snakes, columbine, 262, 263;
+    elapine, 263;
+    non-venomous, 264;
+    venomous, 261;
+    viperine, 261.
+
+  Soups, meat, 292;
+    vegetable, 290.
+
+  Sours, 147.
+
+  Spinach, 138.
+
+  Splints, 235.
+
+  Sprains, 234.
+
+  Sputum, 184.
+
+  Squash, 143.
+
+  Starches, 98, 104;
+    changes in, 165;
+    in cooking, 97;
+    in vegetables, 131;
+    raw, 105.
+
+  Steam, 46.
+
+  Stove, 47.
+
+  Streams, 60.
+
+  Strychnine, as antidote, 269;
+    poisoning by, 254.
+
+  Sugar, consumption of, 126;
+    from beets, 136;
+    in vegetables, 131;
+    kinds of, 125;
+    raw, 105.
+
+  Sunstroke, 242.
+
+  Swamp-dogwood, 260.
+
+  Syringe, 84.
+
+  Syrups, 33;
+    soothing, 255.
+
+
+  T
+
+  Tapeworm, 8, 9, 51.
+
+  Tea, 31, 152.
+
+  Teeth, care of, 80, 248;
+    teething of infants, 80;
+    tooth-ache, 248.
+
+  Toadstool, see Mushroom.
+
+  Tobacco, 34.
+
+  Tomato, 141.
+
+  Tonsillitis, follicular, 200.
+
+  Tooth-ache, 248.
+
+  Treatment, immunizing, 205;
+    pasteur, 214.
+
+  Tricina, 18.
+
+  Tuberculosis, 94, 95, 156;
+    description and treatment, 178.
+
+  Tubers, 135.
+
+  Turnips, 136, 137, 138.
+
+
+  V
+
+  Vaccination, 88.
+
+  Veal, boiled, 277;
+    fried, 277;
+    jellied, 278;
+    roast, 276;
+    stew or pot-pie, 277.
+
+  Vegetables, cooking of, 293;
+    digestibility of, 132, 133;
+    diseases contracted from, 9.
+
+  Ventilation, 48, 218.
+
+  Vinegar, 133, 136, 147.
+
+  Vipers, 262. See also pit-vipers.
+
+  Vomiting, 67, 87.
+
+
+  W
+
+  Waffles, 107.
+
+  Wall-paper, 41.
+
+  Water, as a drink, 30, 148;
+    dangers of, 140;
+    diseases contracted from, 8;
+    for heating, 46;
+    for poisons, 251;
+    for wounds, 230.
+
+  Water-supply, 57.
+
+  Wells, 58.
+
+  Whisky, 160.
+
+  Wines, 161.
+
+  Work, 22.
+
+  Worms, 140.
+
+  Wounds, 227.
+
+
+  Y
+
+  Yams, 135.
+
+  Yeast, 286.
+
+
+
+
+
+End of the Project Gutenberg EBook of Health on the Farm, by H. F. Harris
+
+*** END OF THIS PROJECT GUTENBERG EBOOK HEALTH ON THE FARM ***
+
+***** This file should be named 26718-8.txt or 26718-8.zip *****
+This and all associated files of various formats will be found in:
+        http://www.gutenberg.org/2/6/7/1/26718/
+
+Produced by Tom Roch, Marcia Brooks and the Online
+Distributed Proofreading Team at http://www.pgdp.net (This
+file was produced from images produced by Core Historical
+Literature in Agriculture (CHLA), Cornell University)
+
+
+Updated editions will replace the previous one--the old editions
+will be renamed.
+
+Creating the works from public domain print editions means that no
+one owns a United States copyright in these works, so the Foundation
+(and you!) can copy and distribute it in the United States without
+permission and without paying copyright royalties.  Special rules,
+set forth in the General Terms of Use part of this license, apply to
+copying and distributing Project Gutenberg-tm electronic works to
+protect the PROJECT GUTENBERG-tm concept and trademark.  Project
+Gutenberg is a registered trademark, and may not be used if you
+charge for the eBooks, unless you receive specific permission.  If you
+do not charge anything for copies of this eBook, complying with the
+rules is very easy.  You may use this eBook for nearly any purpose
+such as creation of derivative works, reports, performances and
+research.  They may be modified and printed and given away--you may do
+practically ANYTHING with public domain eBooks.  Redistribution is
+subject to the trademark license, especially commercial
+redistribution.
+
+
+
+*** START: FULL LICENSE ***
+
+THE FULL PROJECT GUTENBERG LICENSE
+PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
+
+To protect the Project Gutenberg-tm mission of promoting the free
+distribution of electronic works, by using or distributing this work
+(or any other work associated in any way with the phrase "Project
+Gutenberg"), you agree to comply with all the terms of the Full Project
+Gutenberg-tm License (available with this file or online at
+http://gutenberg.org/license).
+
+
+Section 1.  General Terms of Use and Redistributing Project Gutenberg-tm
+electronic works
+
+1.A.  By reading or using any part of this Project Gutenberg-tm
+electronic work, you indicate that you have read, understand, agree to
+and accept all the terms of this license and intellectual property
+(trademark/copyright) agreement.  If you do not agree to abide by all
+the terms of this agreement, you must cease using and return or destroy
+all copies of Project Gutenberg-tm electronic works in your possession.
+If you paid a fee for obtaining a copy of or access to a Project
+Gutenberg-tm electronic work and you do not agree to be bound by the
+terms of this agreement, you may obtain a refund from the person or
+entity to whom you paid the fee as set forth in paragraph 1.E.8.
+
+1.B.  "Project Gutenberg" is a registered trademark.  It may only be
+used on or associated in any way with an electronic work by people who
+agree to be bound by the terms of this agreement.  There are a few
+things that you can do with most Project Gutenberg-tm electronic works
+even without complying with the full terms of this agreement.  See
+paragraph 1.C below.  There are a lot of things you can do with Project
+Gutenberg-tm electronic works if you follow the terms of this agreement
+and help preserve free future access to Project Gutenberg-tm electronic
+works.  See paragraph 1.E below.
+
+1.C.  The Project Gutenberg Literary Archive Foundation ("the Foundation"
+or PGLAF), owns a compilation copyright in the collection of Project
+Gutenberg-tm electronic works.  Nearly all the individual works in the
+collection are in the public domain in the United States.  If an
+individual work is in the public domain in the United States and you are
+located in the United States, we do not claim a right to prevent you from
+copying, distributing, performing, displaying or creating derivative
+works based on the work as long as all references to Project Gutenberg
+are removed.  Of course, we hope that you will support the Project
+Gutenberg-tm mission of promoting free access to electronic works by
+freely sharing Project Gutenberg-tm works in compliance with the terms of
+this agreement for keeping the Project Gutenberg-tm name associated with
+the work.  You can easily comply with the terms of this agreement by
+keeping this work in the same format with its attached full Project
+Gutenberg-tm License when you share it without charge with others.
+
+1.D.  The copyright laws of the place where you are located also govern
+what you can do with this work.  Copyright laws in most countries are in
+a constant state of change.  If you are outside the United States, check
+the laws of your country in addition to the terms of this agreement
+before downloading, copying, displaying, performing, distributing or
+creating derivative works based on this work or any other Project
+Gutenberg-tm work.  The Foundation makes no representations concerning
+the copyright status of any work in any country outside the United
+States.
+
+1.E.  Unless you have removed all references to Project Gutenberg:
+
+1.E.1.  The following sentence, with active links to, or other immediate
+access to, the full Project Gutenberg-tm License must appear prominently
+whenever any copy of a Project Gutenberg-tm work (any work on which the
+phrase "Project Gutenberg" appears, or with which the phrase "Project
+Gutenberg" is associated) is accessed, displayed, performed, viewed,
+copied or distributed:
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+1.E.2.  If an individual Project Gutenberg-tm electronic work is derived
+from the public domain (does not contain a notice indicating that it is
+posted with permission of the copyright holder), the work can be copied
+and distributed to anyone in the United States without paying any fees
+or charges.  If you are redistributing or providing access to a work
+with the phrase "Project Gutenberg" associated with or appearing on the
+work, you must comply either with the requirements of paragraphs 1.E.1
+through 1.E.7 or obtain permission for the use of the work and the
+Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or
+1.E.9.
+
+1.E.3.  If an individual Project Gutenberg-tm electronic work is posted
+with the permission of the copyright holder, your use and distribution
+must comply with both paragraphs 1.E.1 through 1.E.7 and any additional
+terms imposed by the copyright holder.  Additional terms will be linked
+to the Project Gutenberg-tm License for all works posted with the
+permission of the copyright holder found at the beginning of this work.
+
+1.E.4.  Do not unlink or detach or remove the full Project Gutenberg-tm
+License terms from this work, or any files containing a part of this
+work or any other work associated with Project Gutenberg-tm.
+
+1.E.5.  Do not copy, display, perform, distribute or redistribute this
+electronic work, or any part of this electronic work, without
+prominently displaying the sentence set forth in paragraph 1.E.1 with
+active links or immediate access to the full terms of the Project
+Gutenberg-tm License.
+
+1.E.6.  You may convert to and distribute this work in any binary,
+compressed, marked up, nonproprietary or proprietary form, including any
+word processing or hypertext form.  However, if you provide access to or
+distribute copies of a Project Gutenberg-tm work in a format other than
+"Plain Vanilla ASCII" or other format used in the official version
+posted on the official Project Gutenberg-tm web site (www.gutenberg.org),
+you must, at no additional cost, fee or expense to the user, provide a
+copy, a means of exporting a copy, or a means of obtaining a copy upon
+request, of the work in its original "Plain Vanilla ASCII" or other
+form.  Any alternate format must include the full Project Gutenberg-tm
+License as specified in paragraph 1.E.1.
+
+1.E.7.  Do not charge a fee for access to, viewing, displaying,
+performing, copying or distributing any Project Gutenberg-tm works
+unless you comply with paragraph 1.E.8 or 1.E.9.
+
+1.E.8.  You may charge a reasonable fee for copies of or providing
+access to or distributing Project Gutenberg-tm electronic works provided
+that
+
+- You pay a royalty fee of 20% of the gross profits you derive from
+     the use of Project Gutenberg-tm works calculated using the method
+     you already use to calculate your applicable taxes.  The fee is
+     owed to the owner of the Project Gutenberg-tm trademark, but he
+     has agreed to donate royalties under this paragraph to the
+     Project Gutenberg Literary Archive Foundation.  Royalty payments
+     must be paid within 60 days following each date on which you
+     prepare (or are legally required to prepare) your periodic tax
+     returns.  Royalty payments should be clearly marked as such and
+     sent to the Project Gutenberg Literary Archive Foundation at the
+     address specified in Section 4, "Information about donations to
+     the Project Gutenberg Literary Archive Foundation."
+
+- You provide a full refund of any money paid by a user who notifies
+     you in writing (or by e-mail) within 30 days of receipt that s/he
+     does not agree to the terms of the full Project Gutenberg-tm
+     License.  You must require such a user to return or
+     destroy all copies of the works possessed in a physical medium
+     and discontinue all use of and all access to other copies of
+     Project Gutenberg-tm works.
+
+- You provide, in accordance with paragraph 1.F.3, a full refund of any
+     money paid for a work or a replacement copy, if a defect in the
+     electronic work is discovered and reported to you within 90 days
+     of receipt of the work.
+
+- You comply with all other terms of this agreement for free
+     distribution of Project Gutenberg-tm works.
+
+1.E.9.  If you wish to charge a fee or distribute a Project Gutenberg-tm
+electronic work or group of works on different terms than are set
+forth in this agreement, you must obtain permission in writing from
+both the Project Gutenberg Literary Archive Foundation and Michael
+Hart, the owner of the Project Gutenberg-tm trademark.  Contact the
+Foundation as set forth in Section 3 below.
+
+1.F.
+
+1.F.1.  Project Gutenberg volunteers and employees expend considerable
+effort to identify, do copyright research on, transcribe and proofread
+public domain works in creating the Project Gutenberg-tm
+collection.  Despite these efforts, Project Gutenberg-tm electronic
+works, and the medium on which they may be stored, may contain
+"Defects," such as, but not limited to, incomplete, inaccurate or
+corrupt data, transcription errors, a copyright or other intellectual
+property infringement, a defective or damaged disk or other medium, a
+computer virus, or computer codes that damage or cannot be read by
+your equipment.
+
+1.F.2.  LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
+of Replacement or Refund" described in paragraph 1.F.3, the Project
+Gutenberg Literary Archive Foundation, the owner of the Project
+Gutenberg-tm trademark, and any other party distributing a Project
+Gutenberg-tm electronic work under this agreement, disclaim all
+liability to you for damages, costs and expenses, including legal
+fees.  YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
+LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
+PROVIDED IN PARAGRAPH F3.  YOU AGREE THAT THE FOUNDATION, THE
+TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
+LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
+INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
+DAMAGE.
+
+1.F.3.  LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
+defect in this electronic work within 90 days of receiving it, you can
+receive a refund of the money (if any) you paid for it by sending a
+written explanation to the person you received the work from.  If you
+received the work on a physical medium, you must return the medium with
+your written explanation.  The person or entity that provided you with
+the defective work may elect to provide a replacement copy in lieu of a
+refund.  If you received the work electronically, the person or entity
+providing it to you may choose to give you a second opportunity to
+receive the work electronically in lieu of a refund.  If the second copy
+is also defective, you may demand a refund in writing without further
+opportunities to fix the problem.
+
+1.F.4.  Except for the limited right of replacement or refund set forth
+in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER
+WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO
+WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE.
+
+1.F.5.  Some states do not allow disclaimers of certain implied
+warranties or the exclusion or limitation of certain types of damages.
+If any disclaimer or limitation set forth in this agreement violates the
+law of the state applicable to this agreement, the agreement shall be
+interpreted to make the maximum disclaimer or limitation permitted by
+the applicable state law.  The invalidity or unenforceability of any
+provision of this agreement shall not void the remaining provisions.
+
+1.F.6.  INDEMNITY - You agree to indemnify and hold the Foundation, the
+trademark owner, any agent or employee of the Foundation, anyone
+providing copies of Project Gutenberg-tm electronic works in accordance
+with this agreement, and any volunteers associated with the production,
+promotion and distribution of Project Gutenberg-tm electronic works,
+harmless from all liability, costs and expenses, including legal fees,
+that arise directly or indirectly from any of the following which you do
+or cause to occur: (a) distribution of this or any Project Gutenberg-tm
+work, (b) alteration, modification, or additions or deletions to any
+Project Gutenberg-tm work, and (c) any Defect you cause.
+
+
+Section  2.  Information about the Mission of Project Gutenberg-tm
+
+Project Gutenberg-tm is synonymous with the free distribution of
+electronic works in formats readable by the widest variety of computers
+including obsolete, old, middle-aged and new computers.  It exists
+because of the efforts of hundreds of volunteers and donations from
+people in all walks of life.
+
+Volunteers and financial support to provide volunteers with the
+assistance they need, is critical to reaching Project Gutenberg-tm's
+goals and ensuring that the Project Gutenberg-tm collection will
+remain freely available for generations to come.  In 2001, the Project
+Gutenberg Literary Archive Foundation was created to provide a secure
+and permanent future for Project Gutenberg-tm and future generations.
+To learn more about the Project Gutenberg Literary Archive Foundation
+and how your efforts and donations can help, see Sections 3 and 4
+and the Foundation web page at http://www.pglaf.org.
+
+
+Section 3.  Information about the Project Gutenberg Literary Archive
+Foundation
+
+The Project Gutenberg Literary Archive Foundation is a non profit
+501(c)(3) educational corporation organized under the laws of the
+state of Mississippi and granted tax exempt status by the Internal
+Revenue Service.  The Foundation's EIN or federal tax identification
+number is 64-6221541.  Its 501(c)(3) letter is posted at
+http://pglaf.org/fundraising.  Contributions to the Project Gutenberg
+Literary Archive Foundation are tax deductible to the full extent
+permitted by U.S. federal laws and your state's laws.
+
+The Foundation's principal office is located at 4557 Melan Dr. S.
+Fairbanks, AK, 99712., but its volunteers and employees are scattered
+throughout numerous locations.  Its business office is located at
+809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email
+business@pglaf.org.  Email contact links and up to date contact
+information can be found at the Foundation's web site and official
+page at http://pglaf.org
+
+For additional contact information:
+     Dr. Gregory B. Newby
+     Chief Executive and Director
+     gbnewby@pglaf.org
+
+
+Section 4.  Information about Donations to the Project Gutenberg
+Literary Archive Foundation
+
+Project Gutenberg-tm depends upon and cannot survive without wide
+spread public support and donations to carry out its mission of
+increasing the number of public domain and licensed works that can be
+freely distributed in machine readable form accessible by the widest
+array of equipment including outdated equipment.  Many small donations
+($1 to $5,000) are particularly important to maintaining tax exempt
+status with the IRS.
+
+The Foundation is committed to complying with the laws regulating
+charities and charitable donations in all 50 states of the United
+States.  Compliance requirements are not uniform and it takes a
+considerable effort, much paperwork and many fees to meet and keep up
+with these requirements.  We do not solicit donations in locations
+where we have not received written confirmation of compliance.  To
+SEND DONATIONS or determine the status of compliance for any
+particular state visit http://pglaf.org
+
+While we cannot and do not solicit contributions from states where we
+have not met the solicitation requirements, we know of no prohibition
+against accepting unsolicited donations from donors in such states who
+approach us with offers to donate.
+
+International donations are gratefully accepted, but we cannot make
+any statements concerning tax treatment of donations received from
+outside the United States.  U.S. laws alone swamp our small staff.
+
+Please check the Project Gutenberg Web pages for current donation
+methods and addresses.  Donations are accepted in a number of other
+ways including checks, online payments and credit card donations.
+To donate, please visit: http://pglaf.org/donate
+
+
+Section 5.  General Information About Project Gutenberg-tm electronic
+works.
+
+Professor Michael S. Hart is the originator of the Project Gutenberg-tm
+concept of a library of electronic works that could be freely shared
+with anyone.  For thirty years, he produced and distributed Project
+Gutenberg-tm eBooks with only a loose network of volunteer support.
+
+
+Project Gutenberg-tm eBooks are often created from several printed
+editions, all of which are confirmed as Public Domain in the U.S.
+unless a copyright notice is included.  Thus, we do not necessarily
+keep eBooks in compliance with any particular paper edition.
+
+
+Most people start at our Web site which has the main PG search facility:
+
+     http://www.gutenberg.org
+
+This Web site includes information about Project Gutenberg-tm,
+including how to make donations to the Project Gutenberg Literary
+Archive Foundation, how to help produce our new eBooks, and how to
+subscribe to our email newsletter to hear about new eBooks.
diff --git a/26718-8.zip b/26718-8.zip
new file mode 100644
index 0000000..e7f716b
--- /dev/null
+++ b/26718-8.zip
diff --git a/26718-h.zip b/26718-h.zip
new file mode 100644
index 0000000..107de85
--- /dev/null
+++ b/26718-h.zip
diff --git a/26718-h/26718-h.htm b/26718-h/26718-h.htm
new file mode 100644
index 0000000..a17d708
--- /dev/null
+++ b/26718-h/26718-h.htm
@@ -0,0 +1,9852 @@
+<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN"
+    "http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd">
+
+<html xmlns="http://www.w3.org/1999/xhtml">
+  <head>
+    <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" />
+    <title>
+      The Project Gutenberg eBook of Health on the Farm, by H. F. Harris.
+    </title>
+    <style type="text/css">
+/*<![CDATA[  XML blockout */
+<!--
+    p {  margin-top: .75em; text-align: justify;
+         text-indent: 1.25em; margin-bottom: .75em; }
+
+ .noindent {text-indent: 0em;}
+
+    h1 {text-align: center;  clear: both; }
+    h2 {text-align: center; margin-top: 3em; margin-bottom: 1em; clear: both; }
+    h3 {text-align: center; clear: both; }
+    h4 {text-align: center; clear: both; }
+    h5 {text-align: center; clear: both; }
+
+    table {margin-left: auto; margin-right: auto;}
+
+div.trans-note {border-style: solid; border-width: 1px;
+                background-color: #DEE; color: #000;
+                margin: 3em 15%; padding: 1em;}
+
+/* LISTS */
+ ul { position: relative; width: 90%; margin-left: 2%;
+      list-style-type: none; font-size: 95%;}
+
+ li { margin-top: 0.25em; line-height: 1.2em; }
+
+  .ix { margin-left: 2%; list-style-type: none; font-size: 95%;}
+
+    body{margin-left: 10%; margin-right: 10%; }
+
+    .pagenum  { position: absolute; left: 2%; font-size: 65%;
+                text-indent: 0em; text-align: right; } /* page numbers */
+
+    .blockquot{margin-left: 10%; margin-right: 12%;font-size: 90%; }
+
+    .bbox     {border: solid 2px; font-size: 80%; padding: .5em; width: 50%;
+               margin: auto; background: #eeeeee; }
+
+    .totoc    {position: absolute; right: 2%; font-size: 75%; text-align: right;}
+
+    .center   {text-align: center;}
+
+    .smcap    {font-variant: small-caps;}
+
+    .caption  {font-weight: bold; font-size: 85%;}
+
+/* FOOTNOTES */
+    .footnotes        {border: dashed 1px; margin-top:1em; clear: both;}
+    .footnotes h3     { margin-top: 0.5em;}
+    .footnote         {margin-left: 10%; margin-right: 10%; font-size: 0.9em;}
+    .footnote .label  {position: absolute; right: 82%; text-align: right;}
+    .fnanchor         {font-size: .8em; text-decoration: none;}
+
+    // -->
+    /* XML end  ]]>*/
+    </style>
+  </head>
+<body>
+
+
+<pre>
+
+The Project Gutenberg EBook of Health on the Farm, by H. F. Harris
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Health on the Farm
+       A Manual of Rural Sanitation and Hygiene
+
+Author: H. F. Harris
+
+Release Date: September 28, 2008 [EBook #26718]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK HEALTH ON THE FARM ***
+
+
+
+
+Produced by Tom Roch, Marcia Brooks and the Online
+Distributed Proofreading Team at http://www.pgdp.net (This
+file was produced from images produced by Core Historical
+Literature in Agriculture (CHLA), Cornell University)
+
+
+
+
+
+
+</pre>
+
+
+<div class="trans-note"><center>Transcriber's Notes:</center>
+<p>Inconsistencies with regards to hyphenated words have been left as in
+the original. Inconsistencies in spelling and other unexpected spelling
+have been retained as in the original book.</p></div>
+
+
+
+<h3>THE YOUNG FARMER'S PRACTICAL LIBRARY</h3>
+
+<h4>EDITED BY ERNEST INGERSOLL</h4>
+<br />
+<h1>HEALTH ON THE FARM</h1>
+
+<h3>BY</h3>
+<h2>H. F. HARRIS</h2>
+
+
+<div class="bbox">
+<h3>The Young Farmer's Practical<br />
+Library</h3>
+
+<center>EDITED BY ERNEST INGERSOLL</center>
+
+<center>Cloth 16mo&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Illustrated 75 cents <i>net</i> each.</center>
+
+<p class="noindent"><b>From Kitchen to Garret.</b> By <span class="smcap">Virginia
+Terhune Van de Water</span>.</p>
+
+<p class="noindent"><b>Neighborhood Entertainments.</b> By <span class="smcap">Ren&eacute;e
+B. Stern</span>, of the Congressional Library.</p>
+
+<p class="noindent"><b>Home Water-works.</b> By <span class="smcap">Carleton J.
+Lynde</span>, Professor of Physics in Macdonald
+College, Quebec.</p>
+
+<p class="noindent"><b>Animal Competitors.</b> By <span class="smcap">Ernest Ingersoll</span>.</p>
+
+<p class="noindent"><b>Health on the Farm.</b> By <span class="smcap">Dr. H. F.
+Harris</span>, Secretary, Georgia State Board
+of Health.</p>
+
+<p class="noindent"><b>Co-operation Among Farmers.</b> By <span class="smcap">John
+Lee Coulter</span>.</p>
+
+<p class="noindent"><b>Roads, Paths and Bridges.</b> By <span class="smcap">L. W.
+Page</span>, Chief of the Office of Public
+Roads, U. S. Department of Agriculture.</p>
+
+<p class="noindent"><b>Farm Management.</b> By <span class="smcap">C. W. Pugsley</span>,
+Professor of Agronomy and Farm Management
+in the University of Nebraska.</p>
+
+<p class="noindent"><b>Electricity on the Farm.</b> By <span class="smcap">Frederick
+M. Conlee</span>.</p>
+
+<p class="noindent"><b>The Farm Mechanic.</b> By <span class="smcap">L. W. Chase</span>,
+Professor of Farm Mechanics in the
+University of Nebraska.</p>
+
+<p class="noindent"><b>The Satisfactions of Country Life.</b> By
+<span class="smcap">Dr. James W. Robertson</span>, Principal of
+Macdonald College, Quebec.</p>
+</div>
+<br /><br />
+
+
+<h1>HEALTH ON THE FARM</h1>
+
+<h3>A MANUAL OF RURAL SANITATION<br /> AND HYGIENE</h3>
+
+
+<h4>
+BY<br />
+H. F. HARRIS</h4>
+<h5><span class="smcap">SECRETARY OF THE GEORGIA STATE BOARD OF HEALTH</span></h5>
+<br />
+<center>
+<b>New York</b><br />
+STURGIS &amp; WALTON COMPANY<br />
+1911<br />
+<i>All rights reserved</i><br />
+</center>
+
+
+<h5>
+Copyright 1911<br />
+By STURGIS &amp; WALTON COMPANY<br />
+<br />
+Set up and electrotyped. Published July, 1911<br />
+</h5>
+
+
+
+<h2><a name="INTRODUCTION" id="INTRODUCTION"></a>INTRODUCTION</h2>
+
+<h3>BY THE GENERAL EDITOR</h3>
+
+
+<p>This is the day of the small book. There is
+much to be done. Time is short. Information
+is earnestly desired, but it is wanted in compact
+form, confined directly to the subject in view,
+authenticated by real knowledge, and, withal,
+gracefully delivered. It is to fulfill these conditions
+that the present series has been projected&mdash;to
+lend real assistance to those who are
+looking about for new tools and fresh ideas.</p>
+
+<p>It is addressed especially to the man and
+woman at a distance from the libraries, exhibitions,
+and daily notes of progress, which are
+the main advantage, to a studious mind, of living
+in or near a large city. The editor has had
+in view, especially, the farmer and villager
+who is striving to make the life of himself and
+his family broader and brighter, as well as to
+increase his bank account; and it is therefore
+in the humane, rather than in a commercial direction,
+that the Library has been planned.</p>
+
+<p>The average American little needs advice on
+the conduct of his farm or business; or, if he
+thinks he does, a large supply of such help in
+farming and trading as books and periodicals
+can give, is available to him. But many a man
+who is well to do and knows how to continue
+to make money, is ignorant how to spend it in
+a way to bring to himself, and confer upon his
+wife and children, those conveniences, comforts
+and niceties which alone make money worth
+acquiring and life worth living. He hardly
+realizes that they are within his reach.</p>
+
+<p>For suggestion and guidance in this direction
+there is a real call, to which this series is an
+answer. It proposes to tell its readers how
+they can make work easier, health more secure,
+and the home more enjoyable and tenacious
+of the whole family. No evil in American rural
+life is so great as the tendency of the young
+people to leave the farm and the village. The
+only way to overcome this evil is to make rural
+life less hard and sordid; more comfortable and
+attractive. It is to the solving of that problem
+that these books are addressed. Their central
+idea is to show how country life may be made
+richer in interest, broader in its activities and
+its outlook, and sweeter to the taste.</p>
+
+<p>To this end men and women who have given
+each a lifetime of study and thought to his or
+her specialty, will contribute to the Library,
+and it is safe to promise that each volume will
+join with its eminently practical information a
+still more valuable stimulation of thought.</p>
+
+<p style="text-align: right;"><span class="smcap">Ernest Ingersoll.</span></p>
+
+
+<p><span class='pagenum'><a name="Page_1" id="Page_1">[Pg 1]</a></span></p>
+<a name="toc" id="toc"></a>
+<h2>TABLE OF CONTENTS</h2>
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Table of Contents">
+<tr><td align='left'><small>CHAPTER</small></td><td></td><td align='right'><small>PAGE</small></td></tr>
+<tr><td align='left'></td><td align='left'><a href="#INTRODUCTION"><b>INTRODUCTION</b></a></td></tr>
+<tr><td align='left'>I</td><td align='left'><a href="#CHAPTER_I"><b>Importance of Our Subject</b></a></td><td align='right'><a href="#Page_3">3</a></td></tr>
+<tr><td align='left'>II</td><td align='left'><a href="#CHAPTER_II"><b>Care of the Person</b></a></td><td align='right'><a href="#Page_12">12</a></td></tr>
+<tr><td align='left'> III</td><td align='left'><a href="#CHAPTER_III"><b>Sanitation In and About the House</b></a></td><td align='right'><a href="#Page_35">35</a></td></tr>
+<tr><td align='left'>IV</td><td align='left'><a href="#CHAPTER_IV"><b>Hygiene of Infancy and Childhood</b></a></td><td align='right'><a href="#Page_63">63</a></td></tr>
+<tr><td align='left'>V</td><td align='left'><a href="#CHAPTER_V"><b>Proper Eating&mdash;The Secret of Good Health</b></a></td><td align='right'><a href="#Page_92">92</a></td></tr>
+<tr><td align='left'>VI</td><td align='left'><a href="#CHAPTER_VI"><b>Bread and Its Relations</b></a></td><td align='right'><a href="#Page_104">104</a></td></tr>
+<tr><td align='left'> VII</td><td align='left'><a href="#CHAPTER_VII"><b>Meats, Sugars and Milk</b></a></td><td align='right'><a href="#Page_117">117</a></td></tr>
+<tr><td align='left'>VIII</td><td align='left'><a href="#CHAPTER_VIII"><b>Food-Value of Vegetables</b></a></td><td align='right'><a href="#Page_130">130</a></td></tr>
+<tr><td align='left'>IX</td><td align='left'><a href="#CHAPTER_IX"><b>Danger in Fruits and Pickles</b></a></td><td align='right'><a href="#Page_144">144</a></td></tr>
+<tr><td align='left'>X</td><td align='left'><a href="#CHAPTER_X"><b>Drinks&mdash;Proper and Harmful</b></a></td><td align='right'><a href="#Page_148">148</a></td></tr>
+<tr><td align='left'>XI</td><td align='left'><a href="#CHAPTER_XI"><b>Importance of Good Cooking</b></a></td><td align='right'><a href="#Page_164">164</a></td></tr>
+<tr><td align='left'> XII</td><td align='left'><a href="#CHAPTER_XII"><b>Seven Avoidable Diseases</b></a></td><td align='right'><a href="#Page_171">171</a></td></tr>
+<tr><td align='left'>XIII</td><td align='left'><a href="#CHAPTER_XIII"><b>Hygiene of the Sick Room</b></a></td><td align='right'><a href="#Page_217">217</a></td></tr>
+<tr><td align='left'> XIV</td><td align='left'><a href="#CHAPTER_XIV"><b>Emergencies and Accidents</b></a></td><td align='right'><a href="#Page_223">223</a></td></tr>
+<tr><td align='left'>XV</td><td align='left'><a href="#CHAPTER_XV"><b>What to do When Poisoned</b></a></td><td align='right'><a href="#Page_251">251</a></td></tr>
+<tr><td align='left'></td><td align='left'><a href="#APPENDIX"><b>Appendix</b></a></td><td align='right'><a href="#Page_273">273</a></td></tr>
+<tr><td align='left'></td><td align='left'><a href="#INDEX"><b>Index</b></a></td></tr>
+</table></div>
+<br /><br />
+
+
+<p><span class='pagenum'><a name="Page_2" id="Page_2"></a></span></p>
+<p><span class='pagenum'><a name="Page_3" id="Page_3">[Pg 3]</a></span></p>
+<h1>HEALTH ON THE FARM</h1>
+
+
+
+<h2><a name="CHAPTER_I" id="CHAPTER_I"></a>CHAPTER I</h2>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>IMPORTANCE OF OUR SUBJECT</h3>
+
+
+<p>Notwithstanding the extraordinary advances
+in a material way that have been accomplished
+in this country within the last few decades, it
+is a significant and most alarming fact that
+progress in hygienic matters has lagged far
+behind. Why this is, it would be very difficult
+to say,&mdash;for the reason that the causes are perhaps
+many. Chief among these, probably, is
+the fact that our progress along industrial lines
+has occupied the entire time of the majority
+of our best intellects, and it is also in no small
+degree the consequence of a fatalism that regards
+disease as a direct visitation of providence
+and therefore a thing which man may not
+avoid. Another cause in some instances is the<span class='pagenum'><a name="Page_4" id="Page_4">[Pg 4]</a></span>
+pride of our people in their homes and respective
+localities, which causes them to repel with
+indignation the suggestion that any special
+measures are necessary in order to conserve the
+public health where they reside. Ignorant as
+the average man is of the causes that produce
+sickness and the means by which this result is
+accomplished, he is naturally not in a position
+to form a correct judgment concerning such
+matters, and as a consequence, sees no reasons
+for taking the precautions that are necessary in
+order to ward off disease. This ignorance, it
+must be confessed with sorrow, is in a measure
+the fault of the medical profession, which has
+not in the vast majority of instances lived up
+to its ideals in this connection. Petty and unworthy
+rivalry has played an extremely important
+part in this failure of medical men to do
+their duty in this particular&mdash;none of the physicians
+of a community being, as a rule, willing
+that others should instruct the public, however
+vital this might be for the general good. As a
+consequence, that class of vultures known as
+medical quacks has furnished to the laity by
+far the greater proportion of their instruction<span class='pagenum'><a name="Page_5" id="Page_5">[Pg 5]</a></span>
+on hygienic subjects, with the result that the
+average man has a greater misconception and
+less real knowledge of such matters than of anything
+else in which he is vitally interested.</p>
+
+<p>Another, and very curious explanation for
+our general disregard of the laws of health is
+that our strong belief in ourselves impels us
+to think that however much others may suffer
+from things generally regarded as unhygienic,
+we, ourselves, will be immune. This belief is
+fostered by the fact that in early life there often
+seems no end to our capacity to endure, and we
+find ourselves constantly defying without apparent
+harm, what we are told by others is
+directly contrary to all rules of proper living.
+But it is unfortunately true also that the reserve
+force and great power of resistance that enables
+us to do these things begins to wane towards
+the end of the third decade of life, and we, therefore,
+find ourselves sooner or later breaking
+down after we have become thoroughly convinced
+that we were made of iron, and that
+while other people might not be able to do as
+we were, it could not possibly result in evil in
+our own cases.<span class='pagenum'><a name="Page_6" id="Page_6">[Pg 6]</a></span></p>
+
+<p>What a pity it is that the young will not learn
+from the experience of those who have gone
+before them! Could they only do so, how much
+suffering and woe could be avoided in this
+world. Unfortunately, however, there are few
+men so constituted that they are willing to be
+guided by the experience of those who have preceded
+them, and there is but a faint possibility,
+therefore, that any good can be accomplished
+by warning the coming generation of the
+troubles in store for them should they not heed
+the advice of those who have suffered before
+them. Notwithstanding this, the writer feels
+that these words of warning should be spoken
+to the young, since they, alas, are the only ones
+to be benefited by such advice.</p>
+
+<p><i>As you value your happiness materially, and
+as you desire a healthy old age and a long life,
+inform yourselves as to the few simple laws that
+govern human existence, and attempt so far as
+lies in your power to follow them. If you do
+not do this, disaster will follow as surely as the
+night follows the day.</i></p>
+
+<p><i>Apathy of the Public as to Hygiene.</i>&mdash;As a
+partial consequence, probably, of all the reasons<span class='pagenum'><a name="Page_7" id="Page_7">[Pg 7]</a></span>
+mentioned, along with others, there exists in
+the popular mind a curious apathy concerning
+hygienic matters&mdash;an apathy so great that it is
+scarcely possible to get the average man to
+discuss, much less to put in practice the all-important
+laws that govern health. As a result of
+the work of the various State boards of health
+and of the Public Health and Marine Hospital
+Service, this condition of affairs happily shows
+some signs of abatement, and we certainly have
+reasons to believe that the future promises
+great things along these lines. No sign of this
+change is more significant than the awakening
+of the press of the country to the vast importance
+of instructing the public in health matters,
+and their changed attitude toward the charlatans
+and quacks who live by promising the impossible.
+Largely subsidized by the infamous
+vendors of patent medicine, our newspapers
+and magazines still lend their columns to these
+human vampires who prey pre-eminently on
+the ignorance and credulity of the hopelessly-diseased
+poor; but within recent years some
+of our foremost journals show signs of an
+awakening of conscience, and a very few have<span class='pagenum'><a name="Page_8" id="Page_8">[Pg 8]</a></span>
+even gone so far as to exclude advertisements
+of this character altogether.</p>
+
+<p>It has been said, certainly with more or less
+truth, that we are creatures of our surroundings,
+but whether we accept this in its broadest
+sense or not, there can be no question that our
+well being is most intimately connected with
+those things with which we come into every day
+contact. <i>Nothing is more important for us to
+recognize than that our diseases are contracted
+from neighboring subjects just in proportion
+as we are closely associated with them.</i> From
+our fellowmen we contract, as everyone knows,
+a large number of diseases, either by direct contact
+or by means of the air that surrounds us.
+From the earth we get hook-worms and other
+animal parasites, either by coming directly in
+contact with it or through eating uncooked
+fruits and vegetables. From water we get
+typhoid fever, dysentery, cholera, and many
+other parasitic diseases. From our food we
+likewise contract dangerous maladies such as
+tapeworms from uncooked meats and fish and
+the deadly trichina from raw hog meat. With
+decomposed breads we take the poisons that<span class='pagenum'><a name="Page_9" id="Page_9">[Pg 9]</a></span>
+produce pellagra, kak-ke, ergotism and acrodinia.
+From uncooked fruits and vegetables we
+get dysentery, typhoid fever, cholera, and parasitic
+diseases. Spoiled beans give us the deadly
+lathyrismus. From decomposed meat and fish
+we get ptomaine poisoning. Mosquitoes convey
+to us malaria, yellow fever and a parasite
+known as the filaria. The dreaded sleeping-sickness
+of Africa comes through the bites of a
+small fly; the bedbug is believed to be the
+means of conveying a frightful disease known
+as kala-azar, and the house-fly often brings to
+us the germs that produce typhoid fever, dysentery,
+and probably other diseases as well.</p>
+
+<p>The bubonic plague, which is one of the most
+frightful diseases known, is conveyed to man
+by the rat and mouse.<a name="FNanchor_1_1" id="FNanchor_1_1"></a><a href="#Footnote_1_1" class="fnanchor">[1]</a> Hydrophobia is usually
+contracted from the bite of the dog, and it is
+a well-known fact that this animal often harbors
+a minute tapeworm, a single egg of which,
+when swallowed by the human being, is often
+followed by death. Both dogs and cats probably<span class='pagenum'><a name="Page_10" id="Page_10">[Pg 10]</a></span>
+convey diphtheria, and both unquestionably
+often have within their intestinal tracts
+tapeworms that occasionally infect children.
+With the exception of the rare disease known
+as glanders, the horse is not believed to be directly
+responsible for any of the maladies from
+which the human being suffers, but it is well
+established that fully 95 per cent. of house-flies
+hatch in the manure of these animals, and
+they, therefore, become indirectly responsible
+for some of the most serious diseases affecting
+the human being. It is thus seen that almost
+every object with which man comes in intimate
+contact is capable of conveying to him the
+poison of one or more diseases. If it were possible
+for us to separate ourselves completely
+from everything with which we are ordinarily
+associated there can be no question that the
+span of human life would be greatly increased,
+and that death from bacterial and parasitic diseases
+generally would no longer occur. All this
+is said not with the object of startling the
+reader, but to warn him of the dangers that surround
+him on every hand, and to urge a recognition
+of that which can so materially prolong his<span class='pagenum'><a name="Page_11" id="Page_11">[Pg 11]</a></span>
+life. Fortunately these sources of infection
+may be almost entirely done away with by a few
+simple rules of life, and the health and longevity
+of mankind must necessarily be directly proportionate
+to the care with which we observe
+them.</p>
+
+<p>It is now in order to discuss in detail the
+subject of personal hygiene.</p>
+
+
+<div class="footnotes"><h3>FOOTNOTE:</h3>
+
+<div class="footnote"><p><a name="Footnote_1_1" id="Footnote_1_1"></a><a href="#FNanchor_1_1"><span class="label">[1]</span></a> See the volume in this Library, <i>Animal Competitors</i>, by
+<span class="smcap">Ernest Ingersoll</span>, for the agency of rats and mice in the
+introduction and dissemination of plague and other diseases;
+and the means of destroying these pests of the farm.</p></div>
+</div>
+
+
+
+<h2><a name="CHAPTER_II" id="CHAPTER_II"></a>CHAPTER II</h2>
+<p><span class='pagenum'><a name="Page_12" id="Page_12">[Pg 12]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>CARE OF THE PERSON</h3>
+
+
+<p>It is happily the case that in America the importance
+of personal cleanliness is more
+thoroughly understood, and is more generally
+practiced than any of the other important
+hygienic procedures. While it is true that there
+are many&mdash;particularly those of foreign extraction,
+and who live for the most part in the
+larger cities&mdash;to whom an occasional bath appeals
+only as a painful necessity, a very large
+percentage of those born in this country bathe
+regularly. It should be thoroughly understood
+that a daily bath is essential, not only from the
+standpoint of cleanliness, but from the fact that
+this practice is in the highest degree conducive
+to health. It should never be forgotten that by
+cleanliness infectious materials are removed
+from the surface of the body, and at the same
+time the skin is put into a condition to eliminate
+from the system those waste products<span class='pagenum'><a name="Page_13" id="Page_13">[Pg 13]</a></span>
+which it is its special function to remove. The
+close relationship of the proper activity of the
+skin to health is perhaps not generally sufficiently
+appreciated&mdash;for it is true that the body
+cannot remain normal when the secretory power
+of its glands is impaired, and that even death
+quickly follows when they cease to functionate
+altogether.</p>
+
+<p><i>Advice as to Bathing.</i>&mdash;Much difference of
+opinion exists as to the proper temperature of
+the water for bathing, some holding that it
+should be quite cold, while others are equally
+positive that it should be warm. Unfortunately
+it is impossible to give fixed rules concerning
+this somewhat important matter, for there is
+every reason to believe that it should be determined
+in each individual case according to
+circumstances, and that, therefore, both may be
+right. Some persons unquestionably do better
+with one, and some with the other. It has been
+established clearly that the cold bath is highly
+stimulating, and where not too prolonged, and
+when followed by vigorous rubbing, is undoubtedly
+healthful for a large number of people.
+The cold bath is often used by physicians<span class='pagenum'><a name="Page_14" id="Page_14">[Pg 14]</a></span>
+in the treatment of diseases of low vitality.
+Many persons however, are unpleasantly affected
+by bathing in water of a temperature
+much below that of the body; particularly is
+this true of women, and the like may be said of
+thin and nervous persons of the other sex. It
+is claimed by the advocates of the cold bath
+that those who practice this procedure daily
+are practically immune from colds, but this,
+certainly, is not always true; on the contrary
+the writer has seen instances where the cold
+bath has unquestionably led to chronic nasal
+catarrh, with increased tendency to inflammatory
+conditions of the air passages. It is also
+the case that baths of this description tend in
+some persons to prevent a normal accumulation
+of fat beneath the skin, and keep individuals
+of this kind unnaturally lean.</p>
+
+<p>The warm bath is perhaps, on the whole,
+more popular than the cold, since it is preferred
+usually by children and women, and is practiced
+by a considerable proportion of adult males.
+It is unquestionably somewhat enervating, and
+at best fails entirely to give the agreeable
+stimulation experienced by those who take a<span class='pagenum'><a name="Page_15" id="Page_15">[Pg 15]</a></span>
+cold plunge. It is, however, to be preferred in
+those instances where cold water produces disagreeable
+effects, and if the bath be not too
+long continued it is followed by no ill results.
+Persons who become lean under cold baths not
+uncommonly take on flesh when they begin to
+use warm ones. It is unquestionably true that
+the latter is to be preferred in hot climates.</p>
+
+<p>The sea bath is invigorating not only from
+the water being cool, but as a consequence of the
+pleasurable excitement with which it is attended.
+Its greatest disadvantage lies in the
+fact that there is a tendency to overdo it, many
+persons remaining in the water for hours. Ten
+or fifteen minutes is as long as the average
+person should indulge in sea-bathing, and it is
+a question if even those who are young and
+vigorous should remain in the water longer than
+half an hour.</p>
+
+<p>Bathing of any kind should be indulged in
+before meals, the best time being before breakfast
+in the morning.</p>
+
+<p><i>Care of the Teeth.</i>&mdash;Nothing in connection
+with the subject of personal hygiene is of more
+importance than keeping the teeth properly<span class='pagenum'><a name="Page_16" id="Page_16">[Pg 16]</a></span>
+cleansed. The fact is not generally appreciated
+that sound teeth stand in a most intimate
+relationship with good health, and that disastrous
+consequences are sure to follow sooner or
+later where these most important structures
+are neglected.</p>
+
+<p>While it is true that in a person of vigorous
+health one or two decayed teeth do not, as a
+rule, occasion obvious trouble at once, ill effects
+are sure sooner or later to be felt. For
+one thing, a person without good teeth cannot
+chew his food well. Those who begin by neglecting
+what at first are slight defects in the
+teeth seem to acquire in the course of time a
+sort of habit of doing this, and ultimately disregard
+and fail to have corrected the more serious
+diseases of the dental structures. Nothing
+is more common than for the practicing physician
+to find patients with one or more teeth
+partially gone, or, even worse, with only the
+exposed roots remaining.</p>
+
+<p>Where cavities exist, food is constantly forced
+into them, and undergoing decomposition, the
+breath of their owner becomes foul, and portions
+of decayed food mixed with multitudes of<span class='pagenum'><a name="Page_17" id="Page_17">[Pg 17]</a></span>
+bacteria are constantly swallowed; sooner or
+later there inevitably follows under such
+circumstances catarrhal conditions of the
+stomach, which reaches a point in some individuals
+where the health is seriously threatened.
+Not only do bad teeth produce trouble in the
+way just mentioned, but there is every reason
+to believe that germs that produce disease&mdash;particularly
+those that cause consumption&mdash;not
+uncommonly find their way to the interior of
+the body through the resulting cavities.</p>
+
+<p>It is the duty of everyone to properly cleanse
+the teeth at least once daily&mdash;to do so after each
+meal would be even still better. This should
+be done with a moderately soft brush, with
+which it is unnecessary to use tooth-powders or
+lotions&mdash;though many prefer to do so. Where
+something of the kind is desired, ordinary lime-water
+is perhaps as satisfactory as anything
+else; peroxide of hydrogen, diluted eight or ten
+times with water, to which a pinch or two of
+ordinary cooking soda has been added, undoubtedly
+aids the cleansing process, and has
+the advantage that it leaves a pleasant after-taste
+in the mouth. In brushing the teeth care<span class='pagenum'><a name="Page_18" id="Page_18">[Pg 18]</a></span>
+should be taken that every part of the tooth receives
+attention, it being not sufficient, as is so
+often done, merely to brush the front. It
+should be the practice of everyone to have the
+teeth looked over at least once a year by a good
+dentist, as even where cleansing is diligently
+performed decay frequently sets in on their
+inner sides.</p>
+
+<p>The utmost care should be taken of the permanent
+teeth especially, and as long as it is
+possible to prevent it no one should be allowed
+to pull them. There can be no doubt that life is
+shortened by the early loss of the permanent
+teeth in most, if not in all, cases&mdash;not to count
+loss in health and happiness that follows their
+absence.</p>
+
+<p><i>Clothing,&mdash;Material and Color.</i>&mdash;Clothing
+will be considered in this article only as regards
+its function of properly protecting the body,
+which it does by preventing the escape of heat,
+thus keeping the body warm, or, under other
+circumstances, by keeping out excessive heat or
+cold.</p>
+
+<p>Materials of which clothing is made differ
+very greatly in their ability to accomplish the<span class='pagenum'><a name="Page_19" id="Page_19">[Pg 19]</a></span>
+object just mentioned, some being comparatively
+poor conductors of heat and hence fulfill
+the desired function admirably, while others,
+for opposite reasons, are of comparatively little
+value for this purpose. In general it may be
+said that structures of animal origin, such as
+wool and silk, are much poorer heat conductors
+than those obtained from the vegetable world,
+and as a consequence the former are justly held
+in much higher esteem as material for clothing
+than the latter. It should not be forgotten,
+however, that the protective value of a fabric
+also depends upon the manner in which it is
+woven, since those that are loosely constructed
+are much warmer, other things being equal, than
+those that are put together more closely; this
+depends upon the fact that in the former there
+are innumerable small cavities between the
+fibers in which air is contained, and as this substance
+is a very poor conductor of heat, it follows
+that a garment made loosely and containing
+many such chambers is warmer than where
+the number is less. It may well be the case
+that a fabric constructed of a material which
+is a poor conductor of heat and closely woven<span class='pagenum'><a name="Page_20" id="Page_20">[Pg 20]</a></span>
+may be actually cooler than another composed
+of a substance which is a much better conductor
+of heat but of a loose texture.</p>
+
+<p>The efficiency of different materials of which
+clothing is made also depends upon their
+capacity to absorb water. This may be done
+in two ways: the water may simply collect between
+the fibers, in which case it may be in a
+large measure removed by wringing, or it may
+be actually absorbed into the substance composing
+the fabric, and, as a consequence, the latter,
+even though containing much moisture, do
+not appear damp. Fabrics made from vegetable
+materials, as cotton or linen, have little
+power of actually absorbing water, and hence
+they become wet on the slightest addition of
+moisture, while on the other hand those of
+animal origin have the capacity of absorbing
+water, and appear dry even after the addition
+of this substance in considerable amounts. A
+person, therefore, dressed in cotton fabrics will
+find after active perspiration has begun that
+his clothing quickly becomes moist, while if he
+have on woolen garments this will not occur.
+It is particularly noteworthy that water is<span class='pagenum'><a name="Page_21" id="Page_21">[Pg 21]</a></span>
+gradually removed by evaporation from animal
+fabrics, which causes a general cooling without
+producing a chill; it is therefore readily understood
+that woolen clothing is much to be preferred
+where active exercise is being taken.</p>
+
+<p>Color is also of some importance in determining
+the value of a fabric for protecting the
+body from the sun's heat. Within recent times
+we have learned a great deal respecting the
+wonderful penetrating power of the invisible
+light rays, and we have every reason to believe
+that these modify to a very considerable degree
+every process going on within the body. The
+violet and ultra-violet rays are those that unquestionably
+exert most influence, and it has
+been suggested that they may be broken up and
+rendered innocuous by covering the body with
+materials having a reddish-yellow color. It is
+not necessary to put these materials on the outside
+where they would be conspicuous, but they
+may be used as lining for hats and clothing; and
+there are good reasons to believe that if their
+use were generally adopted suffering and actual
+loss of life from overheating would be greatly
+reduced, particularly in warm countries.<span class='pagenum'><a name="Page_22" id="Page_22">[Pg 22]</a></span></p>
+
+<p><i>Work and Rest.</i>&mdash;Very slowly the people of
+our country are beginning to realize that it is
+quite as necessary to rest as to work, though
+unfortunately in some quarters a strenuous life
+is urged as being only secondary in importance
+to possessing a big family; that there is an
+intimate association between the two there can
+be no doubt, since the latter beyond peradventure
+would entail the former. It has ever been
+the habit and misfortune of sages now and then
+to desert the field of their own peculiar activities
+and to make incursions into unknown regions&mdash;generally
+giving advice with a dogmatism
+and finality proportionate to their ignorance
+of the subject under discussion.</p>
+
+<p>As a matter of fact the average American
+works entirely too much, and while he sometimes
+accumulates an immense fortune with astounding
+rapidity, to his sorrow he often learns
+later that he has likewise acquired a damaged
+heart, premature thickening of his blood-vessels
+or nervous dyspepsia with all of its attendant
+evils. Descended as we are in a large measure
+from the most vigorous and adventurous Europeans
+of the last few centuries, and coming into<span class='pagenum'><a name="Page_23" id="Page_23">[Pg 23]</a></span>
+possession of a new world where everything
+was to be done, this tendency to overwork is
+most natural,&mdash;and for this reason is all the
+more to be combated. That we have been able
+so successfully to carry the burden for several
+generations is indeed remarkable, but there are
+not wanting numerous indications that the
+strain is beginning to tell. If we do not call a
+halt, and devote more time to rest and agreeable
+pastimes, disastrous consequences are sure
+to follow, and we will become in the course of
+time a race of neurasthenics and degenerates.
+Attention should likewise be directed to the fact
+that men do not develop to the highest point
+of mentality who devote their entire time to
+work, as leisure is absolutely essential for
+thought and the development of all that is best
+in man.</p>
+
+<p>Let us then cast aside the shallow and ignorant
+preachments of those who do not understand
+the subject, and devote a reasonable time
+to the reading of good books, to thought, to
+the cultivation of the arts and sciences, and to
+pleasurable pastimes. In these particulars we
+are far behind Europe, and we shall never take<span class='pagenum'><a name="Page_24" id="Page_24">[Pg 24]</a></span>
+our place as an intellectual people until we
+radically change our method of life. A nation
+must dream before becoming great. Let it not
+be understood from the foregoing that the
+writer would in the slightest degree minimize
+the necessity for a reasonable amount of work,
+for he thoroughly appreciates that without labor
+neither the individual nor the nation itself
+could remain sound&mdash;it is only urged that excessive
+work is quite as much to be feared as
+none at all.</p>
+
+<p><i>Health and Labor.</i>&mdash;As to the number of
+hours that should be devoted to labor no rule
+can be laid down. It all depends on the age,
+physical and mental vigor of the individual, and
+likewise, to a considerable degree, on the character
+of the work. Occupations requiring intense
+mental or physical strain can only be kept
+up for short periods of continuous application,
+while, on the other hand, quite naturally, those
+of a less strenuous nature would permit longer
+hours. The young man, in pride of perfect
+bodily and mental vigor, too often assumes, because
+he has been able in the past to do pretty
+much anything that pleased him without ill-effect,<span class='pagenum'><a name="Page_25" id="Page_25">[Pg 25]</a></span>
+that he can continue to do the same through
+life. No greater mistake could be made.</p>
+
+<p>Anything that has a tendency to undermine
+the health, repeated sufficiently often, will ultimately
+cause a complete breakdown. How often
+do we see the strength and beauty of early manhood
+blighted and turned to premature old age
+and death as a consequence of disregarding the
+warnings that have just been given! How frequently
+do we observe young men rejoicing in
+the emancipation from home and school and
+spurred on by the fatal delusion that while
+others might suffer they will not, becoming in
+the end the victim of that arch enemy of early
+manhood, consumption! Every practicing
+doctor has seen this, not once, but hundreds of
+times, and in the vast majority of instances
+he can say with truth that the frightful result
+is a consequence of overwork&mdash;too often associated
+with nocturnal dissipation. The man
+who works during the day, and devotes his
+nights to alcohol and gay company when he
+should be sleeping, will assuredly, sooner or
+later&mdash;and usually sooner&mdash;suffer the inevitable
+consequences.<span class='pagenum'><a name="Page_26" id="Page_26">[Pg 26]</a></span></p>
+
+<p>To those who live sedentary lives, active out-door
+exercise is very essential, but inasmuch as
+this little volume is being written for those who
+live a saner and more healthful existence, it is
+not deemed necessary to discuss here this phase
+of the subject.</p>
+
+<p><i>Value of Sleep.</i>&mdash;Closely connected with the
+subject just discussed is sleep. Here also we
+have no rules, or laws, from which we can clearly
+determine the amount required in individual
+cases. Overwise philosophers have asserted
+that seven hours for a man, eight hours for a
+woman, and nine hours for a fool, was the allotted
+time for sleep. As a matter of fact, the
+necessity for repose varies greatly in different
+individuals, some of them requiring less while
+others demand more. It is a safe rule to follow
+that every man should sleep as long as he
+naturally desires, for nature is a much better
+mentor than any man could be&mdash;however
+learned. The majority of men require at least
+eight hours of sleep for the day and night, and
+this should be secured if possible at such a time
+as will permit it to be undisturbed; hence it is
+that man usually prefers to sleep at night, and,<span class='pagenum'><a name="Page_27" id="Page_27">[Pg 27]</a></span>
+all things considered, it is probably the time
+best suited for his repose. We read many
+marvelous stories of certain great men who required
+little or no sleep. Within recent years
+the press has frequently contained articles recounting
+the extraordinary fact that a certain
+prominent inventor of this country lived daily
+on a mere spoonful or so of food, and only slept
+a few hours now and then when there was nothing
+else particularly to do. Such stories should
+be accepted only on absolute proof, as, irrespective
+of their utter improbability, one may observe
+that they are generally insisted upon in
+and out of season with a pertinacity that
+would indicate that they were conceived and
+are scattered abroad with the sole idea of impressing
+the general public with what a marvelous
+and unusual person the individual in question
+is. There can be no reasonable doubt that
+they are merely evidences of childish vanity
+and puerile mendacity, and are only referred to
+here for the reason that young persons, ignorant
+of the laws of health, might attempt to
+emulate them, with results that could be but disastrous.
+<i>Nothing so preserves youth, health,</i><span class='pagenum'><a name="Page_28" id="Page_28">[Pg 28]</a></span>
+<i>and good looks as a sufficient amount of sleep,
+and it is pre-eminently the secret of long life.</i></p>
+
+<p>Reference will be made in the chapter on the
+<a href="#CHAPTER_IV">Hygiene of Infancy</a> to the necessity of children
+sleeping as much as is possible. It will do no
+harm to say again here that nothing is so essential
+for the proper development of the body
+as sleep, <i>and that it is absolutely a crime to
+awaken a child except under circumstances of
+absolute necessity</i>.</p>
+
+<p><i>Precautions in Respect to Eating.</i>&mdash;A sufficient
+amount of sleep, and a proper quantity
+of digestible and nutritious food, thoroughly
+cooked and carefully masticated, are the things
+which above all others are most important for
+the maintenance of health. In the chapter on
+Foods, the nutritive values and digestibility of
+the various articles eaten by man will be discussed
+with sufficient thoroughness to instruct
+the reader as to a wholesome dietary; it is,
+therefore, not necessary here to go into the matter
+fully, but the subject is so important that a
+few general remarks will not be out of place.</p>
+
+<p>Eating should never, so far as is possible, be
+hurried. Nothing is more important for the<span class='pagenum'><a name="Page_29" id="Page_29">[Pg 29]</a></span>
+proper digestion of food than its thorough
+mastication, and this can only be accomplished
+when sufficient time is allowed for eating. It is
+not necessary that this be done to the extreme
+advocated by some, but it is certainly of the
+highest importance that the food be so
+thoroughly chewed that it is reduced to fine
+particles, and that it should be so soaked in
+saliva that it may be swallowed without the aid
+of liquids of any kind.</p>
+
+<p>It is also desirable that food should not be
+taken while the individual is tired, so that it is a
+good plan where this condition exists for one
+to lie down for a short time before eating.</p>
+
+<p>Regularity in eating is likewise of importance,
+it being best to take the meals at stated periods;
+the consumption of food at irregular hours often
+leads to indigestion and is a practice which
+should not be indulged in.</p>
+
+<p>It is highly desirable to have food served
+under agreeable circumstances, digestion being
+accomplished in a much more satisfactory manner
+if pleasant conversation be indulged in during
+the meal, and if the food be of an appetizing
+character. Nothing is of more importance<span class='pagenum'><a name="Page_30" id="Page_30">[Pg 30]</a></span>
+in connection with this subject than to have the
+food properly prepared. Not only is thorough
+cooking important from the standpoint of making
+foods digestible, but as is shown in another
+part of this volume, grave and sometimes fatal
+diseases are contracted by a neglect of this important
+procedure.</p>
+
+<p>Fruits, contrary to what is generally thought,
+contain but little nourishment, and severely tax
+the digestive powers of those who have a tendency
+to dyspepsia. When eaten at all, they
+should be perfectly ripe and fresh, and should
+always be taken after meals rather than before.</p>
+
+<p><i>Drinks,&mdash;Coffee, Tea, Milk, etc.</i>&mdash;Much misconception
+exists, among people generally, and
+even among the medical profession, concerning
+the proper amount of water that should be
+drunk. While this substance is unquestionably
+the most wholesome of all drinks, there exists
+no necessity for taking it in great quantities
+at times when the system does not call for it.
+It would perhaps be a good rule for all to form
+the habit of drinking little while eating, the
+reason for which will be explained hereafter.</p>
+
+<p>Coffee is exceedingly popular both on account<span class='pagenum'><a name="Page_31" id="Page_31">[Pg 31]</a></span>
+of its delicious odor and taste when properly
+made, and for the reason that it is highly stimulating.
+While it is borne by young and vigorous
+persons of either sex with apparent impunity,
+there frequently comes a time in life
+when it can no longer be drunk without ill
+effects. As a general rule, dyspeptics do not
+bear it well.</p>
+
+<p>Tea, if properly prepared, is a most palatable
+beverage, and one that is generally better borne
+than coffee. It is more wholesome when taken
+without lemon juice, and like coffee it is less
+disposed to produce trouble if largely diluted
+with milk, or if taken without cream or sugar.</p>
+
+<p>Cocoa and chocolate are often used as substitutes
+for tea or coffee, and where they agree
+with the individual are perhaps as wholesome
+as either. Both, however, contain considerable
+quantities of fat, and as they are frequently
+prepared with cream, or very rich milk, they
+are not as a rule well borne.</p>
+
+<p>While milk might be considered as being almost
+as much a food as a drink still the fact
+that it is fluid, and that it contains a very large
+percentage of water, causes it to be regarded<span class='pagenum'><a name="Page_32" id="Page_32">[Pg 32]</a></span>
+as a beverage. When taken slowly&mdash;and this
+precaution is particularly necessary where it is
+fresh and sweet&mdash;milk is a drink that should
+be regarded as being on a par with water. It
+contains no injurious substances, but sour milk
+should, as a rule, be avoided by dyspeptics.</p>
+
+<p>The cardinal principle in taking beverages of
+any kind at mealtime is that they should be
+drunk alone after the food has been swallowed,
+as when they are taken with the purpose of
+softening the latter, mastication is seriously interfered
+with and the proper soaking of the
+food in the saliva prevented.</p>
+
+<p><i>Alcoholic Beverages.</i>&mdash;Alcoholic drinks are
+so fully discussed in a latter part of this book
+that here it may merely be stated that they cannot
+be regarded as having food-value to any
+degree, and so far as the matter is at present
+understood, appear to be entirely superfluous,
+and even positively injurious. If taken at all,
+they should be consumed in extreme moderation,
+after meals rather than before. The
+young especially should be particularly warned
+against the use of all beverages of this class.</p>
+
+<p><i>A Word on &ldquo;Soft Drinks.&rdquo;</i>&mdash;Mention should<span class='pagenum'><a name="Page_33" id="Page_33">[Pg 33]</a></span>
+also be made of those drinks commonly sold at
+soda-fountains. The vast majority of them
+may be taken occasionally without any appreciable
+ill effects, but the habitual use of beverages
+containing considerable quantities of syrup
+is not entirely wholesome. Particularly is this
+true where the drink contains stimulating
+drugs, such as do some of those most advertised.
+Some of them are, if no worse, the equivalent of
+a strong cup of coffee, and should, therefore, no
+more be taken every hour or two during the day
+than a cup of the substance just mentioned. If
+their use is persisted in, it is sure to be followed
+by indigestion, and in many instances nervous
+disorders of even a serious character. The
+reader should also be warned against the use of
+drinks containing medicine for the relief of pain&mdash;particularly
+those that are advertised as remedies
+for headache. Practically without exception,
+all such drinks contain coal-tar preparations
+that greatly depress the heart, and have in
+a number of instances been followed by death.
+Drugs of this character should be taken with
+the utmost circumspection, and only on the prescription
+of a competent physician.<span class='pagenum'><a name="Page_34" id="Page_34">[Pg 34]</a></span></p>
+
+<p><i>Tobacco.</i>&mdash;Tobacco, of all nerve sedatives, is
+the most universally used. In moderation it
+could not be said that it is followed by any apparent
+ill effects in the majority of people, but
+if used in excess oftentimes sets up serious disturbances.
+It is peculiarly injurious to boys,
+and should never be indulged in until manhood
+is reached. Some persons seem to possess a
+natural immunity to the ill effects of nicotine,
+and appear to be able throughout their lives to
+chew or smoke tobacco in any amount without
+harmful results; such instances are, however,
+rare&mdash;its excessive use being usually followed
+by symptoms that may be of a serious nature.
+Of the two methods of use perhaps smoking is
+less open to objection, though it is unquestionably
+true that chewing is not so apt to cause disturbances
+of the heart. Smoking affects the
+stomach, but not to the extent that chewing
+does.</p>
+
+
+
+
+<h2><a name="CHAPTER_III" id="CHAPTER_III"></a>CHAPTER III</h2>
+<p><span class='pagenum'><a name="Page_35" id="Page_35">[Pg 35]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>SANITATION IN AND ABOUT THE HOUSE</h3>
+
+
+<p>The bearing of intelligently located houses
+of proper construction on health is not so generally
+understood, even by physicians, as the
+facts warrant, and, of course, is even less well
+recognized by the non-medical public. It is
+true that some attention has been given to the
+matter of <i>location</i>, but even in this connection
+there prevails a woful ignorance among all
+classes as to just how the diseases are transmitted
+that are most influenced in this way. As
+a result of recent advances in medicine it has
+been clearly shown that at least some of the
+diseases that are most influenced by locality
+may be easily avoided, and as a consequence we
+find that the views of the modern sanitarians
+have necessarily undergone a certain amount
+of change in this direction. On the other hand
+recognition of the necessity of hygienic <i>construction</i><span class='pagenum'><a name="Page_36" id="Page_36">[Pg 36]</a></span>
+has not been sufficiently accentuated,&mdash;since
+it is possible by proper attention
+to the details of building to do away entirely
+with at least two of the diseases that have heretofore
+been the principal drawbacks to life in
+all tropical and sub-tropical countries. Much
+importance likewise attaches to houses being
+thoroughly ventilated, and to their being sufficiently
+roomy to properly accommodate their
+inmates. The following table shows the striking
+relationship that mortality bears to over-crowding:&mdash;</p>
+
+
+<h4><span class="smcap">Relation of Death-rate to Density of Population.</span></h4>
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0"
+summary="Relation of Death-rate to Density of Population" width="50%">
+<tr><td>City.</td><td>Mean number of inhabitants to each house.</td><td>Average death-rate per 1,000 inhabitants.</td></tr>
+<tr><td align='left'>London</td><td>8</td><td>24</td></tr>
+<tr><td align='left'>Berlin</td><td>32</td><td>25</td></tr>
+<tr><td align='left'>Paris</td><td>35</td><td>28</td></tr>
+<tr><td align='left'>St. Petersburg</td><td>52</td><td>41</td></tr>
+<tr><td align='left'>Vienna</td><td>55</td><td>47</td></tr>
+</table></div>
+
+<p>Many other statistics could be quoted, but all
+follow the general trend of those just given.</p>
+
+<p><i>Choice of Site.</i>&mdash;In our rural districts the inhabitants
+have a wide latitude in the matter of
+the selection of the location for their houses,<span class='pagenum'><a name="Page_37" id="Page_37">[Pg 37]</a></span>
+and it is usually the case that our people are
+sufficiently intelligent to make the best use of
+their opportunities in this direction. It may,
+however, be mentioned that it is generally considered
+that building-sites in the neighborhood
+of cemeteries are not favorable locations, nor
+should houses be erected in the vicinity of a
+manufacturing plant that gives off injurious
+gases, or obnoxious materials of other kinds.
+Inasmuch as we now know that malaria is transmitted
+by a certain mosquito, and that by properly
+screening the house their attacks may be
+avoided, the necessity no longer exists for
+avoiding the vicinity of lakes and rivers as
+building-sites; such localities being as a rule
+pleasant and often picturesque, they would
+naturally under ordinary circumstances be selected,
+and there now remains no reason why
+this may not be done,&mdash;provided that the house
+is so constructed that mosquitoes can be effectually
+prevented from gaining entrance.</p>
+
+<p>Of much importance is the selection of a
+locality where good and pure water can be
+easily procured, as otherwise disastrous consequences
+are sure to follow.<span class='pagenum'><a name="Page_38" id="Page_38">[Pg 38]</a></span></p>
+
+<p>The soil should be of a light and porous character,
+easily permeable by water, and free from
+the decomposing remains of excretions of man
+or animals. There is much reason for the belief
+also that the level of the ground-water
+plays a somewhat important part in the salubrity
+of any given locality, and it is generally
+considered that this should be at least ten feet
+below the surface. It is generally thought,
+and probably with truth, that those sites are
+most healthful which have their location on a
+basis of granite, or other rock-foundation; in
+such localities there is usually a considerable
+slope of the general surface of the ground, with
+the result that water rapidly runs off after
+rains, and consequently stagnant pools, which
+might serve as a breeding place for mosquitoes
+and bacteria, do not form. Soils through which
+water easily permeates are likewise, as a rule,
+healthy, though this depends in a measure upon
+whether or not they contain a very considerable
+proportion of vegetable matter. Clay foundations
+are healthful where there is a considerable
+slope to the surface of the ground, but
+where this does not exist the soil is damp, owing<span class='pagenum'><a name="Page_39" id="Page_39">[Pg 39]</a></span>
+to its impermeability, and often has stagnant
+pools upon its surface. Marls and alluvial
+soils are not regarded as being wholesome, but
+it is not unlikely that their bad reputation is
+largely due to the fact that they generally exist
+in the neighborhood of rivers and other considerable
+bodies of water where mosquitoes are
+numerous. There are no reasons going to
+show that cultivated lands are unhealthy&mdash;even
+where they receive yearly abundant additions
+of manure. Where it is necessary to
+build in damp localities the site should be thoroughly
+drained, and the space upon which the
+house is constructed should be carefully covered
+with some impermeable cement.</p>
+
+<p><i>Building Materials.</i>&mdash;Of all building materials,
+the one most commonly employed in
+America is wood. This arises from the fact
+that in the past we have had unlimited quantities
+of timber from which lumber could be
+procured at a price so reasonable that no other
+material could ordinarily be considered. That
+the wooden house has some advantages cannot
+be denied; its walls rapidly cool following the
+torrid days that so commonly occur during the<span class='pagenum'><a name="Page_40" id="Page_40">[Pg 40]</a></span>
+summer in almost all portions of the United
+States, and it is usually well ventilated as a result
+of the numerous fissures naturally existing
+in its structure.</p>
+
+<p>Next to wood, bricks are most commonly used
+for building purposes, and have many advantages,
+among which are their handsome effect,
+their stability, and their being poor conductors
+of heat; the last mentioned is of considerable
+importance, since it keeps both heat and frost
+from rapidly permeating the interior, and as a
+consequence houses constructed of this material
+are cooler in summer and warmer in winter.</p>
+
+<p>Other materials occasionally used are concrete,
+granite, marble, and sandstone, any of
+which, on account of their durable character
+and the beauty that they lend to structures
+made from them, may be selected for building
+purposes, but inasmuch as they are rarely used
+in rural districts, a detailed consideration of
+their peculiar advantages for building purposes
+is not deemed here necessary.</p>
+
+<p>The internal wall-coating of houses deserves
+more consideration than is commonly accorded
+it, since the dyes used for coloring wall-paper<span class='pagenum'><a name="Page_41" id="Page_41">[Pg 41]</a></span>
+and curtains in some instances contain noxious
+materials. Chief among those that are dangerous
+are the bright green pigments which
+commonly contain arsenic as their principal
+constituent; where these or other poisonous
+substances are employed in interior decorations
+the air, wherever the room is kept closed, may
+become more or less impregnated with poisonous
+gases, and serious consequences to the inmates
+may ensue.</p>
+
+<p><i>Screening Indispensable to Health.</i>&mdash;Nothing
+is more important in connection with house
+construction than having every opening thoroughly
+screened. We have learned that both
+malaria and yellow fever are transmitted always
+by certain kinds of mosquitoes, and it
+therefore, becomes a matter of the greatest importance
+to effectually prevent the entrance of
+these insects. It cannot be too strongly insisted
+upon that we absolutely know that the
+statement just made is correct, and that avoiding
+the diseases referred to becomes as a consequence
+entirely a matter of preventing the
+entrance of mosquitoes into houses.<span class='pagenum'><a name="Page_42" id="Page_42">[Pg 42]</a></span></p>
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Mosquito" width="90%">
+<tr>
+<td><img src="images/i0049-1.png" width="250" height="376" alt="Malarial Mosquito" title="Malarial Mosquito" /></td>
+<td><img src="images/i0049-2.png" width="250" height="374" alt="Common Mosquito" title="Common Mosquito" /></td>
+</tr>
+<tr><td><span class="caption">Fig. 1.<br />ANOPHELES.<br />(Malarial Mosquito.)</span></td>
+<td><span class="caption">Fig. 2.<br />CULEX.<br />(Common Mosquito.)</span></td></tr>
+</table></div>
+
+<p>The <i>Anopheles</i> mosquito, which is the one
+that transmits malaria, often exists in localities
+where the more common varieties do not occur,
+and on account of the habits of this insect
+their presence is liable to be overlooked. They
+seldom attempt to bite during the day, and it
+is only rarely the case that they try to do so at
+night in a well lighted room;&mdash;particularly
+where movement of any kind is going on. During
+the day this mosquito remains perfectly
+quiet in the dark corners of the house, and is
+very fond of resting on cobwebs, presenting,
+when doing so, an appearance strikingly similar
+to that of fragments of leaves, soot or of
+other natural objects that are frequently found<span class='pagenum'><a name="Page_43" id="Page_43">[Pg 43]</a></span>
+suspended on such structures. On account of
+these peculiarities and for the further reason
+that the insect bites mainly just following daybreak,
+when the victim is profoundly unconscious
+in sleep, its presence often remains undetected,
+and as a consequence we occasionally
+hear from those who do not take the trouble to
+inform themselves that malaria exists in this or
+that locality where mosquitoes do not occur.</p>
+
+<p>The yellow-fever mosquito bites for the most
+part during the day, but will do so at any time
+when there is light. In districts where this
+disease occurs it is quite as important to prevent
+its entrance as that of the malarial mosquito.
+Not only does screening prevent malaria
+and yellow fever, but it keeps out flies and
+other insects that unquestionably bring with
+them the germs of other diseases.</p>
+
+<p>There now remains no doubt that several
+affections, notably typhoid fever and dysentery,
+are frequently communicated by means of the
+common house-fly, which spends its time alternately
+on the fecal material around privies or
+in other filth, and in our kitchens and dining-rooms;
+it is one of the most astounding evidences<span class='pagenum'><a name="Page_44" id="Page_44">[Pg 44]</a></span>
+of the power of habit, in the face of common
+sense and ordinary decency, that we have
+not long ago taken active steps to rid ourselves
+of its disgusting presence. Fortunately in
+screens we have a perfect barrier to the entrance
+of flies, and no house can be considered
+complete without being thoroughly equipped
+with these all-necessary appliances.</p>
+
+<p>It is scarcely possible to overestimate the
+economy that results from the use of screens;
+among the various means employed for conserving
+the public health they take first rank,
+and undoubtedly insure those who live in houses
+to which they have been added an immunity
+against the costly effects of disease that could
+scarcely be computed. A house would be more
+habitable without chairs, beds, or tables than
+screens, since in the absence of the former we
+may be healthy, though somewhat uncomfortable,
+but without the latter serious disorders are
+pretty certain, sooner or later, to make their appearance.</p>
+
+<p>It is of considerable importance to use a
+screen the mesh of which is sufficiently fine.
+Where mosquitoes exist, the screen should be of<span class='pagenum'><a name="Page_45" id="Page_45">[Pg 45]</a></span>
+such fineness that at least sixteen, or better
+eighteen meshes be in each inch of the gauze.
+Where it is absolutely certain that mosquitoes
+are not to be feared, the spaces may be somewhat
+larger&mdash;but always of such size as will
+prevent the entrance of the smallest fly.</p>
+
+<p><i>Air-space Required.</i>&mdash;It is of much importance
+from a hygienic standpoint that the rooms
+of dwellings should be sufficiently large. The
+height should never be less than eight feet, and
+the living-room should be made as large as circumstances
+will permit. Bed-chambers should
+contain at least 1,000 cubic feet of air space for
+each adult, with somewhat less for children,
+though it should never be forgotten that the
+more the better; this means that each person
+should have the equivalent of a room which is at
+least 10 x 12 x 9 feet.</p>
+
+<p><i>Heating.</i>&mdash;Americans are extravagant in the
+matter of heating to a degree that astonishes the
+average foreigner, and it is by no means sure
+that we do not go to unhygienic extremes in this
+direction. It is not, perhaps, true that the excessive
+heat itself could be considered as especially
+hurtful, but it is too often the case that<span class='pagenum'><a name="Page_46" id="Page_46">[Pg 46]</a></span>
+the conditions required to secure the degree of
+heat preferred by us are incompatible with
+proper ventilation, and hence are to be condemned.
+It is generally considered that the
+temperature of living-rooms should be somewhere
+about 70&deg;F.; for many persons this is
+lower than would be entirely comfortable, and
+as a consequence our houses in the winter are
+frequently kept nearer 80&deg;F. than the figure
+just given. The reader should be urged to see
+to it that, at whatever temperature his habitation
+is kept, a sufficient amount of ventilation be
+secured.</p>
+
+<p>There are many different methods of heating,
+the most satisfactory of which are by means of
+hot water or steam; a modified form of the latter
+is the so-called vapor method, which in recent
+years has proven extremely satisfactory.
+Hot air, supplied by a furnace is also extensively
+used, and for the reason that by this
+method fresh air from the outside is constantly
+brought into the house, it is theoretically to be
+commended; practically, however, a considerable
+difficulty is experienced in securing an
+equable distribution of this heat throughout the<span class='pagenum'><a name="Page_47" id="Page_47">[Pg 47]</a></span>
+various parts of the house, and as a consequence
+it has not achieved the popularity that
+it would otherwise have done.</p>
+
+<p>Inasmuch as the installation of plants for
+heating by the methods just referred to entails
+quite an expense, and for the further reason
+that they require coal for satisfactory operating,
+they have not been employed in the rural
+districts of America to any considerable extent.
+The farmer, for the most part, depends on the
+old open fireplace where wood is plentiful and
+the weather does not become excessively cold,
+while in those portions of the country where
+the temperatures in winter go very low, the
+stove is generally employed. Of the two
+methods, the former is much the more hygienic
+where it can be used successfully, but over a
+greater portion of the United States this cannot
+be done owing to the cold winter climate.</p>
+
+<p>The principal objection to the stove lies in
+the fact that the heat that comes from it is
+very dry, and that where its walls have to be
+heated excessively, unpleasant odors are apt
+to be generated; the former is usually and ought
+always to be obviated by keeping upon the stove<span class='pagenum'><a name="Page_48" id="Page_48">[Pg 48]</a></span>
+a vessel of water, the vapors from which
+moisten the atmosphere, and the latter by having
+the stove of such size that it will not require
+excessive heating in order to warm the room in
+which it is placed. Wherever possible the open
+fireplace is to be preferred to the stove for the
+reason that it very thoroughly ventilates the
+room.</p>
+
+<p><i>Ventilation.</i>&mdash;In order that the health of the
+inmates may be conserved proper ventilation of
+all habitations is essential. However cold the
+weather may be, an abundance of fresh air
+should be allowed to enter all parts of the house.
+In the average wooden dwelling there are so
+many cracks that good ventilation is generally
+secured without opening doors or windows, but
+where the construction does not permit this,
+openings for the entrance of air should be left
+in the most convenient and suitable places.
+Windows may be slightly raised and draughts
+prevented by proper screening, or what is even
+better, rooms should be so constructed that they
+have openings at the top and at the bottom to
+allow free ventilation. Openings towards the
+upper portion of rooms are especially important<span class='pagenum'><a name="Page_49" id="Page_49">[Pg 49]</a></span>
+in hot weather, as the warm air rises to the
+ceiling and escapes only very slowly where such
+exits do not exist. Lowering windows from the
+top aids materially in allowing the hot air to
+escape, but this is not altogether so satisfactory
+as having openings higher up on the walls, or
+in the ceiling.</p>
+
+<p><i>Disposal of Sewage.</i>&mdash;No problem that confronts
+the dweller in the rural district is of
+greater importance than the proper disposal of
+sewage. It is unfortunately impossible in
+most instances for the farmer to have in his
+house a system of water-works, and, therefore,
+all dish-waters and slops are thrown into the
+yard, and a privy is used instead of a modern
+water-closet. Where the lay of the land is such
+that water readily runs off, or the soil is of a
+character that permits rapid absorption, throwing
+slops on the ground around the house may
+not constitute a danger to the inmates, but nothing
+is more certain than that the old fashioned
+privy is a dire menace to the health of all those
+in its vicinity.</p>
+
+<p>Not only are infectious materials brought
+into houses by flies, from fecal matter and other<span class='pagenum'><a name="Page_50" id="Page_50">[Pg 50]</a></span>
+excretions, but they are carried away by the
+rains and sometimes contaminate sources of
+water-supply. It is furthermore extremely
+probable that bacteria in particles of dust from
+dried fecal material may be carried by the winds
+from privies into wells and houses, and as a consequence
+diseases may be spread; of perhaps
+still more importance&mdash;and certainly of far
+greater moment all over the southern portions
+of the country&mdash;is the fact that hook-worm disease
+and other infections caused by animal parasites
+are transmitted from man to man as the
+result of our adherence to the old fashioned
+privy.</p>
+
+<p>As will be explained in the chapter devoted
+to the common communicable diseases, the eggs
+of the hook-worm pass from the intestine along
+with the feces of those who are victims of this
+parasite and reaching the ground, hatch out in
+the course of a few days minute hook-worm embryos,
+which crawl away and permeate the soil
+in the vicinity; later collecting in little pools that
+form after rains, or in dew-drops during the
+night, they attach themselves to the skin of barefooted
+children who come in contact with such<span class='pagenum'><a name="Page_51" id="Page_51">[Pg 51]</a></span>
+collections of water, and boring into the body
+ultimately, through a circuitous route, reach the
+intestines. Here they undergo further development,
+and in a short time become mature hook-worms,
+which in their turn lay eggs, and the
+life cycle begins over again. It is thus seen that
+a child having hook-worm disease becomes a
+menace, on account of the privy, to its brothers
+and sisters, and of course quite commonly receives
+back into its own body, worms that had
+previously escaped as eggs.</p>
+
+<p>In the same way eggs of the two common tapeworms
+pass out with the feces, and the offal
+containing them being eaten by hogs in the one
+case, or being scattered in the vicinity and taken
+in with grass by cows in the other, have their
+shells dissolved off as soon as they reach the
+stomachs of these animals, and there are liberated
+small embryos that bore through the walls
+of the stomach and later find their way into the
+muscular tissues of these beasts, and there lie
+dormant until eaten by man with imperfectly
+cooked meat; after being swallowed, the embryo
+parasite passes to the intestine and soon becomes
+a fully developed tapeworm.<span class='pagenum'><a name="Page_52" id="Page_52">[Pg 52]</a></span></p>
+
+<p>Particular reference at this point should be
+directed to the evil effects, which are even still
+greater than those that come from the privy,
+of permitting children and hired helpers to scatter
+their feces indiscriminately in corners of the
+yard, the apple-orchard, or in the horse-lot;
+under such circumstances, where hook-worm
+disease is once introduced, the soil in the course
+of a short time becomes thoroughly permeated
+with the embryos of this worm, and, as a consequence,
+all of the children who play in the infected
+area barefooted, as is customary in the
+country, are sooner or later infected with these
+parasites. It is thus seen that soil-pollution
+from fecal material is a most dangerous thing,
+and, particularly in the southern portion of the
+United States, deserves the most earnest consideration
+of everyone. We should see to it that
+our children only evacuate their bowels in
+properly constructed closets; and it is the duty
+of the head of every family to provide such a
+place for the accommodation of those who are
+dependent on him.</p>
+
+<p><i>Proper Construction of Out-door Privies.</i>&mdash;The
+most practical and generally satisfactory<span class='pagenum'><a name="Page_53" id="Page_53">[Pg 53]</a></span>
+device heretofore invented for the disposal of
+the sewage of communities unprovided with
+water-works is what is known as the Rochdale,
+or dry-closet, system. By this system a privy,
+at a distance from the dwelling, is constructed
+in the ordinary manner, with the exception that
+instead of being open at the back it is tightly
+closed. In the space beneath the seat receptacles
+are placed for receiving the urine and feces.
+These may consist of pails of wood or better
+of galvanized iron; or a single box occupying the
+whole space. If wooden receptacles are used,
+they should be thoroughly coated on the inside
+with tar, to prevent both leakage and the soaking
+of the liquids into the wood. One such
+structure, which the writer knows has been
+wholly satisfactory has a brick foundation with
+walls two feet high around the front and sides,
+within which rests a shallow tarred box. It ensures
+perfect cleanliness.</p>
+
+<p>In any case this space under the seat is
+tightly closed, being guarded by doors that open
+outward, through which the pails or box may be
+introduced and removed for emptying.</p>
+
+<p>Each privy contains a box in which is placed<span class='pagenum'><a name="Page_54" id="Page_54">[Pg 54]</a></span>
+either wood ashes or dry powdered earth, with
+a small shovel by which a sufficient quantity of
+the dust to cover the deposit is thrown into the
+pail after each evacuation. It is remarkable
+how completely this shovelful of earth or ashes
+destroys all disagreeable smell. The privy
+should be provided with at least two opposite
+windows, both of which should be thoroughly
+screened. The entrance should have a door that
+is closed with a spring, so that it cannot be
+carelessly or accidentally left open when vacant.
+At intervals the pails containing the
+feces are removed, and the contents are carried
+to a distance and buried.</p>
+
+<p>Another plan that is quite satisfactory where
+iron pails are used, is to place a quantity of
+water in the vessels for receiving the feces, and
+then to pour in a small quantity of kerosene;
+the latter substance forms a layer over the water
+that keeps out flies, and does away largely with
+the disagreeable odors that are likely to emanate.</p>
+
+<p>If any contagious disease exists among those
+who use such a closet, the fecal material should
+be carefully sterilized before being removed, as<span class='pagenum'><a name="Page_55" id="Page_55">[Pg 55]</a></span>
+by means of corrosive sublimate, carbolic acid,
+chlorinated lime, or any one of the many commercial
+disinfectants containing crysylic acid,
+all of which may be obtained at any drug store.
+If carbolic acid or other liquid antiseptics be
+used the amount by volume should be equal to
+about five per cent. of the material to be treated;
+the proportion of corrosive sublimate should
+be at least 1 to 1,000 where this disinfectant
+is used. Along with whatever antiseptic is
+chosen, water should be added in sufficient quantity
+to permit the whole to be rendered semi-fluid,
+and the mixture should then be thoroughly
+stirred, and the chemical left to act for some
+hours before emptying the receptacle. By far
+the most satisfactory method of sterilizing infected
+material, however, is by boiling, since
+disease-germs are killed by such a temperature
+in a few moments. Where iron receptacles are
+used, therefore, the simplest method is to set
+them upon an open fire in the yard for a little
+while.</p>
+
+<p>A privy constructed after the manner just described
+possesses some advantages even over
+the regulation water-closets that are used in<span class='pagenum'><a name="Page_56" id="Page_56">[Pg 56]</a></span>
+cities, since they are cheaper in original cost,
+require less repairs, and are uninjured by a
+freezing temperature. The amount of care required
+to keep them in proper condition is not
+excessive, and they are so infinitely superior
+from a hygienic standpoint to the old-time privy
+that no sort of comparison is possible.</p>
+
+<p>It should always be remembered that the
+principal advantages of this closet are that
+where it is used we are able to collect all of
+the evacuations, which may then be properly
+deodorized with soil or ashes, and that it may
+then be finally disposed of in such a way that
+it cannot be reached by hogs or other animals;
+of very great importance also is the screening
+of the closet, since only in this way is it possible
+to prevent flies from gaining entrance to
+the fecal material in the receiving pails.</p>
+
+<p><i>Water supply.</i><a name="FNanchor_2_2" id="FNanchor_2_2"></a><a href="#Footnote_2_2" class="fnanchor">[2]</a>&mdash;In the location of houses
+and schools an eye should always be had to<span class='pagenum'><a name="Page_57" id="Page_57">[Pg 57]</a></span>
+selecting a site where it is possible to obtain
+good, pure water. To those fortunate dwellers
+in the mountainous regions of our country this
+is usually a matter of little difficulty, since it
+is always possible to find a location in the
+neighborhood of which the purest spring water
+may be obtained. In less favored regions the
+well becomes the main reliance, while cisterns
+are used in some portions of our country, in
+which water is collected during the rainy
+seasons of the year. Of the two, the former is
+undoubtedly to be preferred, provided a pump
+be used instead of the old fashioned bucket.
+The writer is strongly of the opinion that a very
+large proportion of the contamination to which
+sources of water-supply are subject comes from
+the bucket being drunk from or handled by persons
+with contagious diseases, or from germs<span class='pagenum'><a name="Page_58" id="Page_58">[Pg 58]</a></span>
+being blown into the well with dust, or carried
+in by means of insects and small animals. It
+is inconceivable that any appreciable amount of
+contamination from the surface can reach the
+underground streams that supply wells in localities
+that are thinly populated, though it is
+unquestionably true that a well might be infected
+as a result of the entrance of surface-water
+where its top is not properly protected.
+On the other hand we have in an open well or
+cistern every facility afforded for the entrance
+of bacteria.</p>
+
+<p>It is unquestionably of the utmost importance
+that wells be carefully covered over, and every
+precaution should be taken to prevent surface-water
+leaking into them around their edges.
+In order to comply with these conditions a
+pump is essential, since it is the only means by
+which water can be brought to the surface without
+exposing the contents of the well to contamination.
+It is likewise of the first importance
+to have the walls of the well curbed to a sufficient
+depth to prevent the possibility of seepage
+from the surface. It is, of course, also
+quite necessary that the well be of sufficient<span class='pagenum'><a name="Page_59" id="Page_59">[Pg 59]</a></span>
+depth&mdash;the lower we go the more likely are we
+to secure a perfectly pure water. In regions
+where the water rises to within eight or ten
+feet, or less, of the surface, the possibility of
+the well being contaminated during the rainy
+season by seepage is considerably increased,
+and the waters of such wells should be used
+only after analyses have shown that they are
+pure; where this cannot be done, the water
+should be boiled before being drunk. Of
+course, the possibilities of contamination are
+greatly increased if the locality be thickly inhabited.</p>
+
+<p>As has been before remarked, cisterns are
+more liable to contamination from the air than
+are wells, chiefly owing to the fact that they are
+supplied by water that is conducted into them
+by gutters from the tops of houses. There is
+no question that during the dry seasons dust
+containing many kinds of bacteria is deposited
+all over the tops of houses and remains there
+until washed away by the rains. While it is
+true that the sunlight quickly kills most germs
+that produce disease a certain number of them
+would inevitably escape, and having gained entrance<span class='pagenum'><a name="Page_60" id="Page_60">[Pg 60]</a></span>
+to a cistern, would be likely to multiply
+and later cause trouble. It is thus seen that
+however pure the rain-water may originally
+have been&mdash;and it is among the purest of all
+waters&mdash;it is likely to become contaminated in
+the process of collection, and may ultimately in
+this way become the source of disease. Where
+any doubt exists as to the purity of such water
+it should be boiled before use.</p>
+
+<p>Surface-streams also occasionally supply
+drinking-water in rural districts, and while the
+use of such waters may not always be attended
+by danger, their contamination by disease-producing
+germs is much more to be feared than
+when they are derived from wells or springs;
+where streams arise from and keep their course
+through uninhabited districts the probabilities
+are strong that their waters are pure and fit
+for use, but where they run through cultivated
+fields, and particularly where they pass in the
+neighborhood of houses, their waters should
+never be looked upon as being drinkable,&mdash;except
+after being boiled or properly filtered. Inasmuch
+as adequate filtration is exceedingly
+difficult to carry out, and requires a somewhat<span class='pagenum'><a name="Page_61" id="Page_61">[Pg 61]</a></span>
+extensive and costly plant, this is, as a rule, not
+feasible for the dweller in country districts, and
+boiling, therefore, remains the only satisfactory
+method of rendering the water fit for use where
+doubt exists as to its purity.</p>
+
+<p><i>Location of Pens and Stables for Animals.</i>&mdash;Animals
+should always be housed at some little
+distance from the dwelling. While it is
+true that man does not often contract directly
+diseases from hogs, sheep, horses and cattle,
+there are some maladies of a most serious character
+that come to us in this way, and we
+should, therefore, always guard against their
+occurrence by removing ourselves as far as is
+possible from sources of possible infection.
+The matter also has an &aelig;sthetic side, as odors
+of a disagreeable character may prove very
+annoying where animals are kept too close to
+the house. It is likewise of importance that
+stables should be, if possible, on lower ground
+than the dwelling, since during rains materials
+from their dung may be washed around and
+under the house, and may possibly gain access
+to the well.</p>
+
+<p>Every care should be taken to keep hog-pens<span class='pagenum'><a name="Page_62" id="Page_62">[Pg 62]</a></span>
+and stables clean, since otherwise very foul
+smells are engendered that oftentimes find their
+way to neighboring houses. There is also a
+suspicion that some of the germs that produce
+disease find the conditions suitable for their
+stables and pig-sties.</p>
+
+<p>In this connection it might be well to warn
+those unacquainted with the subject against the
+<i>all too common practice</i> of close association
+with dogs, since it is well established that in
+addition to hydrophobia they may transmit,
+while apparently in perfect health, maladies of
+a deadly character to the human being. It cannot
+be too often emphasized that the less intimate
+our association with the lower animals is,
+the greater the likelihood of our escaping many
+serious diseases.</p>
+
+
+<div class="footnotes"><h3>FOOTNOTE:</h3>
+
+<div class="footnote"><p><a name="Footnote_2_2" id="Footnote_2_2"></a><a href="#FNanchor_2_2"><span class="label">[2]</span></a> This subject is fully treated in another volume of this
+Library, entitled <i>Home Water-works</i>, written by <span class="smcap">Prof. Carleton
+J. Lynde</span>. It shows where water should be sought, and
+how it may be supplied under perfectly safe conditions to
+the household, with descriptions of machinery, estimates of
+expense, etc. This thoroughly practical book meets a widely
+recognized need for information, and is written by a specialist.
+Thousands of men living in rural parts of the United States
+and Canada, out of reach of a public water-system, have
+equipped their homes with water-supply conveniences equal
+to any found in the cities. Thousands more who could well
+afford to do so and who could do so advantageously, have not
+done so for various reasons&mdash;because the idea has not occurred
+to them, or because they did not know how to go about it, or
+because they mistakenly thought the expense too great. To
+all such this book should prove of the greatest practical help.</p></div>
+</div>
+
+
+
+<h2><a name="CHAPTER_IV" id="CHAPTER_IV"></a>CHAPTER IV</h2>
+<p><span class='pagenum'><a name="Page_63" id="Page_63">[Pg 63]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>HYGIENE OF INFANCY AND CHILDHOOD</h3>
+
+
+<p>No characteristic of the Caucasian mind is
+more marked, and none more universally affects
+his actions than a constant, gnawing suspicion
+that the things going on around him are not being
+done in the proper way, and consequently an
+irrepressible desire to experiment, and if possible,
+to change everything. Such a spirit is
+unquestionably the basis of what we call progress,
+and, in so far as it conduces to the health
+and happiness of mankind, is entitled to our
+most hearty commendation. On the other
+hand, it cannot be denied that too often we endeavor
+to bring about changes with but an imperfect
+understanding of the basic principles
+at issue, and naturally, under such circumstances,
+our efforts are crowned with anything
+but success. In other words, an enlightened investigation
+of the whys and wherefores of any<span class='pagenum'><a name="Page_64" id="Page_64">[Pg 64]</a></span>
+existing state of affairs may and often does,
+lead to improvement, while, on the other hand,
+ignorant meddling is likely to be followed by
+disastrous consequences.</p>
+
+<p>Nowhere do we see the bad results of false
+conceptions more marked than in our treatment
+of infants and children.</p>
+
+<div class="blockquot"><p>Particularly do young infants suffer in this way,
+as they are pounced upon as soon as they enter the
+world by every old &ldquo;granny&rdquo; and negro &ldquo;mammy&rdquo;
+in the neighborhood, and plied with abominable concoctions
+that would be productive of homicide if we
+were to attempt forcibly to administer them to grown
+men, and whose only effect on the defenseless little
+sufferer is to cause colic and indigestion. Many times
+has the writer seen a wee, tiny little mortal, who was
+too young and weak to even protest, bundled up with
+a mountain of flannels in the hottest weather of
+July and August. True to the superstition that the
+warmer we kept an infant the better, too frequently
+we see them confined to hot stuffy rooms when they
+should be out in the sunshine, or under the trees.
+Instead of being allowed to gain health and strength
+in the forests, which are the schoolhouses of nature,
+the miserable little wretch is later sent to a public
+school as soon as he or she can be trusted to go
+alone on the streets, and the tiny victim too frequently
+contracts diphtheria, scarlet fever, whooping-cough,
+measles, or some other disease as a reward of
+<span class='pagenum'><a name="Page_65" id="Page_65">[Pg 65]</a></span>merit. Truly we see to it that the helpless innocents
+early realize the truth of the melancholy and hopeless
+biblical lament that &ldquo;man's days here are few
+and full of trouble.&rdquo;</p></div>
+
+<p>We should rear our children with as little interference
+as possible, allowing them the utmost
+freedom compatible with their safety, and
+permitting them to do those things that nature
+and instinct demand. Above all let them sleep
+as much and as long as they will, insist that
+they live in the open air, and encourage them
+in every possible way to perfect their physical
+education by those active amusements that they
+instinctively prefer. After they have established
+a sound and rugged constitution ample
+time will be left for them to develop mentally.</p>
+
+<p><i>Feeding of Nursing Infants.</i>&mdash;The most important
+thing in connection with the feeding of
+infants is to always remember that nature has
+provided in their mother's milk, when sufficiently
+abundant and normal in quality, everything
+in the way of food and drink that they
+require. During the three days that usually
+intervene between birth and the coming of the
+milk in the mother's breast, infants may be<span class='pagenum'><a name="Page_66" id="Page_66">[Pg 66]</a></span>
+given from time to time small quantities of
+pure water, but under no circumstances should
+anything else be allowed. During this period
+the child may be put to the breast four or five
+times in the twenty-four hours, for, while it
+gets but little in the way of nourishment, there
+is even at this time a watery fluid secreted in
+the breast that goes far towards supplying
+everything that the infant needs for the time
+being.</p>
+
+<p>A child should never nurse longer than
+twenty minutes at one time. It is likewise of
+importance that the time of nursing be strictly
+regulated.</p>
+
+<p>Particularly during the first year it is of the
+utmost importance to watch with an intelligent
+eye the growth and development of the child.
+Where the milk agrees with it it has a good
+color and gains regularly in weight; it cries
+but little, and is good natured, and thoroughly
+contented. Should it, on the other hand, lose
+weight, appear fretful and listless, and sleep
+badly, there is something wrong, and the mother
+should at once have her milk examined by a
+competent physician.<span class='pagenum'><a name="Page_67" id="Page_67">[Pg 67]</a></span></p>
+
+<p>In case the mother does not give sufficient
+nourishment there is no objection to partially
+feeding the infant on modified cow's milk&mdash;the
+method of the preparation of which will be considered
+later on.</p>
+
+<p>Where colic occurs it generally means that
+the infant is getting a diet too rich in albuminous
+foods, which should be corrected by advising
+the mother to take an abundance of out-door
+exercise, and to avoid all causes of worry
+so far as is possible.</p>
+
+<p>Vomiting freely is a very common occurrence
+in small children, and is usually the result
+of too much food being taken at a time. It
+also occurs, particularly some time after feeding,
+as a result of indigestion, which is frequently
+the consequence of the milk being too
+rich in fats. Wherever an infant shows signs
+of trouble it is well to advise the mother to use
+a diet less rich in meats, and to caution her
+against over-eating.</p>
+
+<p>Children should be weaned at the end of their
+first year. This had best be brought about
+gradually, by, in the beginning, feeding the
+child once daily, and then gradually increasing<span class='pagenum'><a name="Page_68" id="Page_68">[Pg 68]</a></span>
+the frequency, at the same time proportionately
+leaving off the nursing. Where children are
+not thriving, it is often a good practice to wean
+earlier, in which case modified cow's milk, taken
+from a bottle, must be substituted.</p>
+
+<p><i>Artificial Feeding.</i>&mdash;While it is true that
+children often thrive for a time on the various
+baby-foods with which the market is so abundantly
+supplied, it is, nevertheless, the case
+that where fed in this way they are very apt to
+develop rickets or scurvy, and not uncommonly
+show evidences of bad nutrition in loss of
+weight and strength, becoming peevish and
+fretful, and sleeping badly.</p>
+
+<p>Much better than any of the artificial foods
+is properly modified cow's milk, which, with
+care, may be prepared in such a manner as
+to take the place of mother's milk in the vast
+majority of instances. In order, however, that
+this be successfully carried out, much care and
+attention is necessary.</p>
+
+<div class="blockquot"><p>At this point it is well to stress the fact that the
+mother's milk differs from that of the cow in some
+quite important particulars, and it is only by intelligently<span class='pagenum'><a name="Page_69" id="Page_69">[Pg 69]</a></span>
+taking these differences into consideration
+that it is possible for us to prepare an artificial food
+that will be satisfactory. Principal among these differences
+are that cow's milk contains three times as
+much albuminous material as that of the human being,
+and that it is less rich by about half in milk-sugar;
+furthermore, the former is acid in reaction,
+while the latter is neutral, or faintly alkaline. It
+will be seen, then, that in order to prepare a modified
+cow's milk that will approximate that of the human
+being it is necessary to dilute it with water sufficiently
+to cause the albumin to approach in proportion
+that of mother's milk, and at the same time
+some alkali must be added to neutralize the excessive
+acidity. Modified milk prepared, however, from the
+whole cow's milk, would contain much less fat than
+is desirable, so that we must use in making it the
+upper third of the whole milk after it has been allowed
+to remain undisturbed for a number of hours;
+in other words, in making modified cow's milk we
+use a large proportion of the cream, with a less
+amount of the other constituents.</p>
+
+<p>The following table for calculating the proper proportion
+of milk to be used at the various periods of
+the infant's life may be recommended, as it gives
+quite as satisfactory results as those that are more
+elaborate; it also gives the frequency of feeding and
+the proper amounts that should be used. The table
+was devised by Dr. C. E. Boynton, of Atlanta,
+Georgia.</p></div>
+<p><span class='pagenum'><a name="Page_70" id="Page_70">[Pg 70]</a></span></p>
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="The proper proportion of milk" width="75%">
+<tr>
+<td></td>
+<td align='center'>Fat percentage<br />desired.</td>
+<td align='center'>Quantity<br />ounces at<br />feeding.</td>
+<td align='center'>No. of<br />feedings in<br />24 hours.</td>
+<td align='center'>Intervals<br />by day.</td>
+</tr>
+<tr>
+<td align='left'>Premature</td><td>1.00</td><td>&frac14;&nbsp;-&nbsp;&frac34;</td><td>12&nbsp;-&nbsp;18</td><td>1&nbsp;-&nbsp;1&frac12;</td><td>hrs.</td>
+</tr>
+<tr>
+<td align='left'>1&nbsp;-&nbsp;4 day</td><td>1.00</td><td>1&nbsp;-&nbsp;1&frac12;</td><td>6&nbsp;-&nbsp;10</td><td>2&nbsp;-&nbsp;4</td><td>"</td>
+</tr>
+<tr>
+<td align='left'>5&nbsp;-&nbsp;7&nbsp;&nbsp;"</td><td>1.50</td><td>1&nbsp;-&nbsp;2</td><td>10</td><td>2</td><td>"</td>
+</tr>
+<tr>
+<td align='left'>2&nbsp;-&nbsp;week</td><td>2.00</td><td>2&nbsp;-&nbsp;2&frac12;</td><td>10</td><td>2</td><td>"</td>
+</tr>
+<tr>
+<td align='left'>3&nbsp;-&nbsp;&nbsp;&nbsp;&nbsp;"</td><td>2.50</td><td>2&nbsp;-&nbsp;2&frac12;</td><td>10</td><td>2</td><td>"</td>
+</tr>
+<tr>
+<td align='left'>4&nbsp;-&nbsp;8&nbsp;"</td><td>3.00</td><td>2&frac12;&nbsp;-&nbsp;4</td><td>9</td><td>2&frac12;</td><td>"</td>
+</tr>
+<tr>
+<td align='left'>2&nbsp;-&nbsp;month</td><td>3.00</td><td>3&nbsp;-&nbsp;5</td><td>8</td><td>2&frac12;</td><td>"</td>
+</tr>
+<tr>
+<td align='left'>4&nbsp;-&nbsp;&nbsp;&nbsp;&nbsp;"</td><td>3.50</td><td>3&nbsp;-&nbsp;5&frac12;</td><td>7</td><td>3</td><td>"</td>
+</tr>
+<tr>
+<td align='left'>5&nbsp;-&nbsp;&nbsp;&nbsp;&nbsp;"</td><td>3.50</td><td>4&nbsp;-&nbsp;6</td><td>7</td><td>3</td><td>"</td>
+</tr>
+<tr>
+<td align='left'>6&nbsp;-&nbsp;10 month</td><td>4.00</td><td>5&nbsp;-&nbsp;8</td><td>6</td><td>3</td><td>"</td>
+</tr>
+<tr>
+<td align='left'>11&nbsp;-&nbsp;month</td><td>4.00</td><td>6&nbsp;-&nbsp;9</td><td>5</td><td>4</td><td>"</td>
+</tr>
+<tr>
+<td align='left'>12&nbsp;-&nbsp;&nbsp;&nbsp;"</td><td>4.00</td><td>7&nbsp;-&nbsp;9</td><td>5</td><td>4</td><td>"</td>
+</tr>
+<tr>
+<td align='left'>13&nbsp;-&nbsp;&nbsp;&nbsp;"</td><td>4.00</td><td>7&nbsp;-&nbsp;10</td><td>5</td><td>4</td><td>"</td>
+</tr>
+</table></div>
+
+<div class="blockquot"><p>In making calculations from this table it is assumed
+that the milk from the upper third of the
+bottle, after it has been allowed to sit for at least
+four hours, contains 10% of fat, and this is therefore
+called 10% milk. The calculation is made as
+follows:&mdash;10% milk is to the fat percentage desired,
+as the amount which we wish to make up is to X.
+For example, if we wish to prepare twenty ounces
+of milk for an infant two months old, we will note
+by referring to the table that 3% is the amount of
+fat that is desirable for a milk for a child of this
+age, and the formula will be constructed as follows:&mdash;</p>
+
+<center><pre>
+10:3::20:X.   X = 60/10.   X = 6.
+</pre></center>
+
+<p>Six ounces is then the amount of 10% milk that
+must be used for making twenty ounces of modified
+<span class='pagenum'><a name="Page_71" id="Page_71">[Pg 71]</a></span>milk,&mdash;this being mixed with one ounce of lime-water
+and thirteen ounces of boiled water. It should never
+be forgotten that while milk modified by the foregoing
+formula is suitable for most children, it is by
+no means always satisfactory, and we may, therefore,
+be compelled to do a considerable amount of experimenting
+in some cases before arriving at the correct
+formula.</p>
+
+<p>Suppose the infant is twelve months old, we would
+get according to the rules just stated the following
+equation:&mdash;</p>
+
+<center><pre>
+10:4::20:X.   X = 80/10.   X = 8.
+</pre></center>
+
+<p>Eight ounces would then be the amount of milk
+required for preparing twenty ounces of modified
+milk for an infant of this age.</p>
+
+<p>In preparing modified milk according to the formulas
+just given, it must be remembered that in all
+instances only that portion is to be used which collects
+in the upper third of a bottle of milk that has
+been allowed to sit undisturbed in a refrigerator for
+at least four hours. The lime-water is for the purpose
+of correcting the acidity of the milk.</p>
+
+<p>It is of much importance to select the milk from
+a healthy cow in all instances where it is to be fed
+to infants, and where possible, it should be examined
+by a competent laboratory man in order to determine
+if it answers the proper requirements. The writer
+has often seen milk from apparently healthy cows,
+which seemed in every way good, that showed on
+microscopic examination pus cells and a harmful
+germ (streptococcus).</p>
+
+<p><span class='pagenum'><a name="Page_72" id="Page_72">[Pg 72]</a></span>It is not desirable to have a milk for this purpose
+that is too rich in fats, and for this reason a
+cow of the ordinary mixed breed is more satisfactory
+than the blooded Jerseys or Alderneys.</p>
+
+<p>Not only is it essential to get the proper kind of
+milk, but the utmost care is necessary in handling
+it. It should, of course, be as free as possible from
+every source of contamination, and should be strained
+thoroughly as soon as milked. It should then be bottled,
+and chilled at once by being placed in cold
+water, and after being properly sealed, should be
+placed in a refrigerator at a temperature of about
+50&deg;F., where it should remain undisturbed for four
+hours before the top portion is skimmed off for making
+the modified milk.</p>
+
+<p>After the modified milk has been prepared it
+should be returned to the refrigerator, where it
+should be kept until required for feeding. It is best
+not to use milk that has been in the refrigerator
+longer than twenty-four hours, or at most forty-eight
+hours, and then only if kept at a proper temperature.
+The modified milk should be poured directly from
+the receptacle in which it is kept into the feeding-bottle,
+and the latter should then be placed in warm
+water until its content is milk-warm, at which time
+it is ready to be given to the child.</p></div>
+
+<p>It is highly necessary in feeding infants by
+the bottle to remember that cleanliness in
+everything connected with the process only<span class='pagenum'><a name="Page_73" id="Page_73">[Pg 73]</a></span>
+makes success possible, and in no particular
+does this apply with greater force than in connection
+with the proper care of the bottle and
+nipple. In every case immediately after use
+they should both be put in water, which should
+then be brought to a boiling temperature, and
+both should then be kept in a saturated solution
+of boric acid. The nipple, after being
+placed on the bottle, should not come in contact
+with anything but the infant's mouth. Bottles
+that have no neck are much to be preferred to
+others, as they can be readily cleansed. There
+is on the market at the present time a bottle
+called the &ldquo;Hygeia,&rdquo; which possesses the necessary
+qualifications in a perfectly satisfactory
+way.</p>
+
+<p>When children who have nursed at the
+mother's breast reach the age of weaning it is
+of importance to remember that they cannot
+eat without digestive disturbances the modified
+cow's milk of a strength that would otherwise
+correspond to their age; they should invariably
+under such circumstances begin with a milk
+prepared by the formula used for a child
+several months younger, after which the proportion<span class='pagenum'><a name="Page_74" id="Page_74">[Pg 74]</a></span>
+of milk may be gradually increased
+until it is used in a pure state.</p>
+
+<p>During very warm weather it is well to reduce
+the amount of fat by using the whole milk
+instead of the top portions, as heretofore described.
+The same precaution should be followed
+where children have acute diseases, and
+the total quantity taken should be less than
+under ordinary circumstances. Where infants
+have acute indigestion, accompanied by vomiting
+and diarrh&#339;a, all milk should be for the
+time withheld,&mdash;boiled water being substituted;
+some hours later barley water may be given,
+but no milk for at least twenty-four hours.
+Where children have loss of appetite, it is well
+to give less cream, and the intervals between
+food should be increased.</p>
+
+<p><i>Sterilized (Pasteurized) Milk.</i>&mdash;During epidemics
+of dysentery, diarrh&#339;a, typhoid fever,
+scarlet fever, and diphtheria, as well as in those
+instances where it is suspected that the cow is
+not healthy, or where the milk has to be kept
+for considerable periods of time, it is well to
+sterilize it by heating. The most effective
+method of accomplishing this is by boiling the<span class='pagenum'><a name="Page_75" id="Page_75">[Pg 75]</a></span>
+milk for an hour or so, but inasmuch as it is believed
+to be then not quite so wholesome as
+when less heat is employed, a process known as
+<i>pasteurization</i> is frequently used; this consists
+in heating the milk for thirty minutes to from
+155&deg; to 160&deg;F.,&mdash;such temperatures killing all
+of the ordinary germs, but not altering the milk
+so completely as when it is boiled.</p>
+
+<p><i>Peptonized Milk.</i>&mdash;It now and then happens
+that children fail to thrive where all of the precautions
+heretofore referred to have been
+strictly adhered to, and under such circumstances
+good results are frequently secured by
+subjecting the milk to a process known as <i>peptonization</i>.
+This consists in the addition of a
+digestive ferment, obtained from the pancreas
+of lower animals, together with ordinary cooking-soda.
+In carrying out the process the milk,
+whether whole or modified, is placed in a clean
+bottle, and the peptonizing powder added after
+having been rubbed up with a teaspoonful of
+milk. The container is then placed in a pitcher
+of water at a temperature of 110&deg;F., which is
+about as warm as the hand can bear comfortably,
+and is here left for from ten to twenty<span class='pagenum'><a name="Page_76" id="Page_76">[Pg 76]</a></span>
+minutes if only partial peptonization is desired,
+or for a couple of hours should it be
+wished to complete the process. The peptonized
+milk may be prepared at each feeding, or
+the whole amount for the day may be made at
+one time in the morning; in the latter case,
+where it is desired to have the milk only partially
+peptonized, the ferment should be destroyed
+by boiling after it has been allowed
+to act for from ten to twenty minutes.</p>
+
+<p><i>Feeding after the First Year.</i>&mdash;As the infant
+is weaned other food should be gradually
+added; this should still consist largely of milk,
+to which some time later may be added gruels
+prepared from well-cooked oats or barley, beef-juice,
+or the white of an egg slightly cooked.
+The various broths may also be allowed.
+Children relish very much all fruit-juices, and
+they may be given in moderation without harm,
+and even with benefit in many cases. As the
+child grows older, the various cereals should
+form a greater and greater proportion of its
+diet, but due care should be exercised in always
+seeing to it that they are thoroughly cooked;<span class='pagenum'><a name="Page_77" id="Page_77">[Pg 77]</a></span>
+in order to be digestible for children such substances
+should be cooked at least three or four
+hours before eaten.</p>
+
+<p><i>General Hygiene of Infant Life.</i>&mdash;In order
+for children to be healthy, the greatest regularity
+is necessary in their habits. They
+should arise at a certain hour in the morning
+and go to bed at a fixed time at night. Their
+clothing should be loose, and not too tight fitting,
+and should at all times correspond to the
+state of the weather. Nothing is more common,
+and nothing produces irritability, loss of
+sleep, and even serious general disturbances
+in infants, more frequently than too much clothing.
+It is generally customary to use from the
+time of birth and during the period of infancy
+a flannel band around the child's abdomen.
+Just how this acts is not clear, but there seems
+good reason for the belief that in some unexplained
+way the practice has the effect of
+warding off intestinal disturbances, and is,
+therefore, to be recommended.</p>
+
+<p>Napkins should be changed when soiled, and
+then should be immediately placed in water,<span class='pagenum'><a name="Page_78" id="Page_78">[Pg 78]</a></span>
+in which they should remain until washed out;
+under no circumstances should they be left lying
+around the nursery.</p>
+
+<p>When the weather permits, the child should
+be kept as much out-of-doors as is possible.
+For the first few days of the infant's life, particularly
+if the weather be cool, it should, of
+course, be kept indoors, but even then free access
+of air should be allowed. There is no objection
+whatever to the infant sleeping out-of-doors&mdash;in
+fact, where this is feasible, it generally
+shows improvement as soon as the practice
+is commenced. When out-of-doors, it is of
+course necessary to see that the sun does not
+shine directly into the infant's face, and wetting
+should, of course, be avoided; also the hood
+of the carriage should be arranged to prevent
+strong winds from blowing on the child.</p>
+
+<p>The nursery should be well aired, a window
+being left up at night except during severe
+weather.</p>
+
+<p><i>Sleep.</i>&mdash;Nothing is more important for the
+proper development of a child than for it to
+have an abundance of sleep. During the first
+few months of its life it sleeps practically all of<span class='pagenum'><a name="Page_79" id="Page_79">[Pg 79]</a></span>
+the time&mdash;the period becoming gradually lessened
+as it grows older. Infants should be suffered
+to sleep just as much as is possible, it
+being not only unjustifiable but absolutely
+criminal to interfere with them in this particular
+in the slightest degree. Not only is it
+necessary that infants have all the sleep that
+they desire, but it is true throughout childhood,
+a fact to which many foolish parents
+seem utterly oblivious. How often do we see
+a child scarcely more than an infant aroused
+in the morning and sent off to school, and how
+frequently do we hear misguided parents boast
+of their inflexible rules in enforcing such evil
+practices. Truly man comes hard by the
+knowledge that nature is much wiser than he,
+and the vast majority never learn the fact at
+all.</p>
+
+<p>As soon as the child is able to crawl, it should
+be placed on a clean quilt or blanket on the
+floor, and allowed to move about to its heart's
+content. When it is able to walk, allow it to
+run about and play to its full capacity&mdash;as in
+such exercises consists the great school of its
+physical being, the school upon which will depend<span class='pagenum'><a name="Page_80" id="Page_80">[Pg 80]</a></span>
+its strength and health in after life. Allow
+the child to keep up his play as long as he
+has any inclination to do so, and never be so
+foolish as to confine him in the house when he
+wishes to be out under the blue heavens, for
+here only will it be possible for him or her to
+develop into a real man or woman. Allow this
+to go on until the child of its own accord comes
+and asks to be taught other things, for not
+until then is its outside education nearing completion,
+and not until then is it possible for him
+to take interest in and learn things connected
+with books. No boy should ever be sent to
+school before he is twelve or fourteen years of
+age; girls, on account of their maturing earlier,
+may begin a couple of years sooner.</p>
+
+<p>The whole science and art of properly raising
+children consists in feeding them good
+clean food in proper amounts, in never allowing
+them to be awakened, and in permitting
+them to play in the open air to their hearts' content.</p>
+
+<p><i>Teething.</i>&mdash;Teething is a subject which has
+at all times interested both doctor and layman,<span class='pagenum'><a name="Page_81" id="Page_81">[Pg 81]</a></span>
+and in its supposed relation to all kinds of
+disorders of infancy has undoubtedly exercised
+an influence over the popular imagination out
+of all proportion to its real importance. Too
+often it has happened that this perfectly
+normal, and usually by no means serious, process,
+has been held responsible for grave diseases
+in children&mdash;diseases which in reality
+were the consequence of neglect and mismanagement
+in the far more serious matters of food,
+sleep, out-of-door exercises, and general hygiene.
+It cannot, however, be denied&mdash;particularly
+in respect to nervous children&mdash;that
+teething appears occasionally to induce unpleasant
+disturbances, such as fretfulness, broken
+sleep, digestive disorders, and occasionally
+fever; as a rule such symptoms persist only for
+a few days, if the infant be properly looked
+after. The treatment should consist in lancing
+the gums should they become much swollen,
+and the withholding of the usual amount of
+food, particularly where intestinal disturbances
+occur. The ages at which the teeth usually
+come are as follows:<span class='pagenum'><a name="Page_82" id="Page_82">[Pg 82]</a></span></p>
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="The ages at which the teeth usually come" width="60%">
+<tr><td align='left'>2</td><td align='left'>Middle Lower Teeth</td><td align='right'>5 to &ensp;9 months.</td></tr>
+<tr><td align='left'>4</td><td align='left'>Upper Front Teeth</td><td align='right'>8 to 12 months.</td></tr>
+<tr><td align='left'></td><td align='left'>Remaining Lower Front Teeth</td><td align='right'>12 to 18 months.</td></tr>
+<tr><td align='left'>4</td><td align='left'>Front Jaw Teeth</td><td align='right'>12 to 18 months.</td></tr>
+<tr><td align='left'></td><td align='left'>Stomach Teeth (Canine)</td><td align='right'>18 to 24 months.</td></tr>
+<tr><td align='left'></td><td align='left'>Eye Teeth (Canine)</td><td align='right'>18 to 24 months.</td></tr>
+<tr><td align='left'>4</td><td align='left'>Back Jaw Teeth</td><td align='right'>24 to 30 months.</td></tr>
+</table></div>
+
+
+<p><i>Bowel Diseases.</i>&mdash;Digestive disturbances,
+accompanied by diarrh&#339;a, are the bane of infancy,
+and are responsible for a very large
+part of the frightful mortality among babies.
+The subject, therefore, is one of tremendous importance,
+but is so complicated that the limits
+of this little volume will only permit its being
+touched upon.</p>
+
+<p>As already mentioned, indigestion accompanied
+by looseness of the bowels may be and
+often is the result of milk being used from diseased
+cows, or it may be the consequence of such
+carelessness in handling it that disease-producing
+bacteria are later allowed to contaminate
+it. It should also never be forgotten that where
+children are eating artificially prepared food
+improper mixing of the different components
+may result in serious disturbances, and we
+should, therefore, exercise the utmost care always<span class='pagenum'><a name="Page_83" id="Page_83">[Pg 83]</a></span>
+in seeing to it that the food is prepared
+strictly according to the table which has already
+been given&mdash;not forgetting that in a certain
+number of instances we can go by no rule,
+and will have to experiment until we ascertain
+the proper proportion of the ingredients.</p>
+
+<p>After a diarrh&#339;a begins we should at once
+reduce the quantity of fat in the milk that is
+being given to the infant, and if the trouble be
+at all severe it is best to take it off of all food
+for twenty-four hours, and substitute boiled
+water or barley-water. As soon as the trouble
+is checked we may then begin to feed cautiously
+with largely diluted milk, and, gradually increasing
+its strength, in the course of a few
+days return to the food that was being given
+before the disturbance occurred. A dose of
+calomel or castor oil in the beginning of diarrh&#339;al
+troubles often has a very salutary effect;
+the parent should not hesitate to administer
+this if a doctor is not at hand.</p>
+
+<p>In warm climates during the time of teething
+children very commonly develop chronic diarrh&#339;al
+conditions which often end fatally;
+wherever possible the parent should under such<span class='pagenum'><a name="Page_84" id="Page_84">[Pg 84]</a></span>
+circumstances at once remove the little sufferer
+to a colder climate where recovery is generally
+rapid and complete. Even the most careful
+nursing under the most competent physician is
+often fruitless in combating disorders of this
+character as long as the infant remains in a
+warm climate.</p>
+
+<p><i>Colic.</i>&mdash;Colic is always due to indigestion,
+and is the result of the food undergoing fermentative
+changes, with the production of
+gases. This goes on even under normal conditions
+to a certain extent, but when it is excessive
+the intestines become greatly distended,
+and pain of a severe or even agonizing character
+is produced.</p>
+
+<p>In the treatment of this condition warm applications
+should be made to the abdomen, and
+as quickly as possible an enema (injection),
+consisting of a few ounces of warm solution
+of salt water should be given; the salt should
+be in the proportion of a level teaspoonful to
+the quart of water. Parents will find the little
+ear syringe, which may be purchased at any
+drug store, a most satisfactory instrument for
+giving enemas to infants, as they do not hold<span class='pagenum'><a name="Page_85" id="Page_85">[Pg 85]</a></span>
+too much, and being soft, are incapable of tearing
+the delicate tissues of the child. It is of
+the utmost importance to remember that the
+salt solution should be tepid, yet not sufficiently
+hot to scald the infant. As the water when
+given in this way is expelled very quickly the
+enemas may be repeated any number of times
+desired.</p>
+
+<p>Where these measures fail, a physician should
+be sent for at once, but in the meantime if
+it be evident that the infant is suffering very
+much, a small dose of paregoric may be given;
+it should not however be forgotten that opiates
+are exceedingly hurtful to nervous children, and
+that soothing syrups and other mixtures containing
+drugs of this class should be avoided.</p>
+
+<p><i>Constipation.</i>&mdash;Constipation among very
+young children generally passes off as the food
+becomes richer, but should it occur at a later
+time, the trouble may be more difficult
+to remedy. Of first importance is having the
+bowels of the infant move at a certain time each
+day, which may be quickly accomplished in
+many little children by placing them upon a
+small chamber daily at a given hour; usually the<span class='pagenum'><a name="Page_86" id="Page_86">[Pg 86]</a></span>
+baby very quickly learns what this procedure
+means, and in this way a regular habit is established
+which is of the utmost value to the
+child throughout its infancy, and every effort,
+therefore, should be made to bring it about as
+quickly as possible.</p>
+
+<p>The addition of malted milk or Mellin's Food
+may also have the effect of diminishing constipation;&mdash;the
+result being brought about by the
+maltose contained in these preparations. The
+same thing may be accomplished by substituting
+for a part of the milk sugar in the baby's
+food a similar quantity of maltose. Milk of
+magnesia may be used in preparing the baby's
+food in the place of lime-water, with the result
+oftentimes of relieving a tendency to constipation.</p>
+
+<p><i>Croup.</i>&mdash;By croup is meant a spasmodic condition
+which usually affects children at night,
+and is in no way to be confounded with that
+really dangerous disease, membranous croup,
+or diphtheria, to which so many children fall
+victims.</p>
+
+<p>Spasmodic croup is a condition which has as
+its basis digestive disturbances, and is almost<span class='pagenum'><a name="Page_87" id="Page_87">[Pg 87]</a></span>
+always relieved as soon as the stomach is
+emptied. Vomiting may be brought about by
+making the child swallow a small quantity of
+mustard stirred up in water, or by the use of
+ipecac. Such severe and extremely unpleasant
+remedies are rarely necessary, however, since
+the disease may be in almost all instances at
+once relieved by placing around the victim's
+throat a cloth wrung out of cold water, which
+may itself be covered by a dry bandage to prevent
+the bed from getting wet. Children will
+usually go to sleep in a few minutes after the
+cold cloth is applied, and suffer no ill consequences
+as a result of its remaining around
+their throats throughout the night. Where the
+croup is very severe the little sufferer's feet
+may be placed in hot water, in addition to the
+cold cloth around the neck&mdash;the combination
+practically always resulting in the rapid relief
+of the unpleasant symptoms.</p>
+
+<p>Great care should be exercised in the diet of
+children who are subject to croup, as by intelligent
+supervision the tendency to this very annoying
+trouble may be in a short time entirely
+overcome.<span class='pagenum'><a name="Page_88" id="Page_88">[Pg 88]</a></span></p>
+
+<p><i>Nervousness.</i>&mdash;Children of neurotic parents,
+particularly where they are reared in cities, are
+exceedingly prone to nervousness in one form
+or another. The condition is undoubtedly often
+due to heredity, but may be induced in otherwise
+healthy children by unhygienic surroundings
+and improper food. Infants exhibiting
+symptoms that indicate trouble of this kind
+should not be played with, and every care
+should be exercised to so direct their lives that
+the trouble may be gradually overcome. In all
+cases where nervousness persists an intelligent
+physician should be consulted.</p>
+
+<p><i>Vaccination.</i>&mdash;The only safe method that we
+possess of preventing small-pox is by means of
+vaccination. Its great value has been so
+thoroughly tested that the writer does not deem
+it necessary to go into a discussion as to its
+merits. A child should be vaccinated in at
+least three places during its early infancy,&mdash;there
+being no danger in doing the operation
+immediately after birth. Persons ignorant of
+aseptic surgery should not do this operation,
+but should always call in the services of some
+person prepared to do the work in a cleanly<span class='pagenum'><a name="Page_89" id="Page_89">[Pg 89]</a></span>
+manner. Either the leg or the arm may be
+selected; and children should be revaccinated
+whenever small-pox breaks out in the community.</p>
+
+<p><i>Kissing Babies to be Avoided.</i>&mdash;Kissing infants
+in the mouth is a very bad practice, as in
+this way disease may be quite innocently conveyed
+to them. The public should be taught to
+understand that it is not infrequently the case
+that bacteria may be present in the mouths of
+individuals who are quite immune to their ill
+effects, and who are, therefore, perfectly well,
+but who may, by conveying them to others, particularly
+children, induce in them serious disease.
+When caressed in this way at all children
+should be kissed upon their necks or feet, and
+never in their mouths or on their hands.</p>
+
+<p><i>Juvenile Contagious Diseases.</i>&mdash;Children are
+peculiarly prone to a class of highly contagious
+diseases, the exact nature of which is not
+yet understood, and we possess therefore little
+knowledge as to the proper means of preventing
+their spread. Practically all that is known
+about them is that they are conveyed by contact,
+or even by the air, particularly where a<span class='pagenum'><a name="Page_90" id="Page_90">[Pg 90]</a></span>
+child suffering from one of them is placed in a
+confined place with another who is susceptible;
+these diseases likewise may be carried by means
+of clothing and other articles that have been
+in close contact with a child suffering with any
+of them. The lesson of importance to be
+learned, therefore, is that if we wish our children
+to escape maladies of this class we should
+not permit their indiscriminate association with
+others. As these diseases cease to be a serious
+menace after children have passed through
+their earlier years it does not at a later time
+matter so much as to whether they are exposed
+to them or not. As a general thing children
+develop these affections in from ten to fifteen
+days after having been exposed, though one of
+the most severe of them, scarlet fever, may
+make its appearance as early as twenty-four
+hours after it is contracted. These diseases
+are usually ushered in by a severe headache,
+pains in the head, back, and limbs, high fever,
+and oftentimes a chill. As soon as a child develops
+such symptoms the advice of a competent
+medical man should be at once sought, and<span class='pagenum'><a name="Page_91" id="Page_91">[Pg 91]</a></span>
+the little sufferer should be at once completely
+isolated.</p>
+
+<p>In concluding, the writer would particularly
+exhort parents to obey to the letter the instructions
+of their physicians, and never under
+any circumstances to dose their helpless off-spring
+with patent or proprietary medicines,
+which contain no man knows what, and which
+unquestionably are often highly injurious, especially
+to children.</p>
+
+
+
+
+<h2><a name="CHAPTER_V" id="CHAPTER_V"></a>CHAPTER V</h2>
+<p><span class='pagenum'><a name="Page_92" id="Page_92">[Pg 92]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>PROPER EATING&mdash;THE SECRET OF<br />
+GOOD HEALTH</h3>
+
+
+<p>Very slowly the world is awakening to the
+fact that no agencies play such an important
+part in the preservation of health as the consumption
+of reasonable quantities of well-cooked
+and properly selected food, and the habitual
+taking of wholesome drinks. On all
+sides the observant medical man sees constant
+and reckless disregard of the simplest and
+most fundamental laws governing this subject.
+Nothing is more common than to hear of men in
+the prime of life being seized with what is
+called a &ldquo;nervous breakdown,&rdquo;&mdash;which generally
+means a digestive breakdown&mdash;to be followed
+by an era of misery for the unfortunate
+subject and his scarcely happier family. Nervous
+and irritable, the slightest inconveniences
+are magnified into terrible calamities, he constantly
+fears death, and his sleepless nights become<span class='pagenum'><a name="Page_93" id="Page_93">[Pg 93]</a></span>
+a saturnalia of gloomy thoughts and abject
+fears.</p>
+
+<p>Of course, not everyone guilty of dietetic sins
+goes through such sad experiences, for the
+naturally strong frequently escape the consequences
+of their rashness, particularly where
+they live in the rural districts and take plenty
+of out-door exercise. Let not such, however,
+flatter themselves that their disregard of hygienic
+laws will go unpunished. After indiscretions
+in eating they will all, at one time or
+another, have acute indigestion with diarrh&#339;a;
+and how often does the previously well and
+hearty man after indiscretion in eating wake
+up with a dull headache, furred tongue, foul
+breath, and a general feeling of sluggishness
+and mental depression?</p>
+
+<p>Is it his liver? Our unscientific medical ancestors&mdash;at
+a loss to account for the state of
+affairs in any other way&mdash;answered in the affirmative,
+and, believing it was produced by a
+collection of bile in the liver, called the condition
+&ldquo;biliousness.&rdquo; How absurd modern science
+has shown this assumption to be! We
+now know that the liver is rarely diseased, and<span class='pagenum'><a name="Page_94" id="Page_94">[Pg 94]</a></span>
+that it furnishes its secretion, called bile, for
+the purpose of aiding digestion rather than
+hindering it, and that this substance is rarely, if
+ever, produced in excess. It is undigested,
+putrefying food in the intestinal tract that produces
+the trouble. Under such circumstances
+one usually takes a dose of calomel, which, being
+perhaps the most satisfactory and perfect purgative
+that we possess, relieves the condition
+promptly by getting rid of the offending material;
+but the drug does not act on the liver.</p>
+
+<p>Unfortunately ill results of quite a different
+and a much more serious character often follow
+in the wake of dietetic errors; in those who
+have a tendency to consumption, particularly
+where they overwork, this dread disease frequently
+makes its appearance as a consequence
+of bad eating and drinking. Many, if not all,
+of the degenerative diseases that appear in the
+latter half of life are produced in this way, and
+nothing is more certain than that the peace, happiness
+and longevity of mankind could be incalculably
+increased by the simple observance of
+what is known concerning proper eating and
+drinking.<span class='pagenum'><a name="Page_95" id="Page_95">[Pg 95]</a></span></p>
+
+<p>We will now consider the very important subject
+of the quantity and character of foods
+which should be taken in health, with suggestions
+as to those most suitable for dyspeptics.</p>
+
+<p><i>Over-eating too Prevalent.</i>&mdash;The majority of
+us take much more food than is necessary, with
+the result that we suffer from indigestion.</p>
+
+<p>When we consume more than a reasonable
+amount of food habitually serious digestive disturbances
+are sure to result,&mdash;to be often followed
+at a later time by tuberculosis, morbid
+alterations in the blood-vessels, Bright's disease,
+and other serious maladies of a chronic
+nature. Professor Chittenden, who is America's
+greatest physiological chemist, has demonstrated
+that in all probability previous workers
+along these lines have been excessive in their
+estimates as to the amount of food required.
+He showed that a man could live for a period of
+nine months on a daily ration which contained
+about one-third of the usual amount of proteids
+generally thought to be necessary, and at the
+same time the fats and carbohydrates were reduced
+to such a degree that the total number of
+heat units, or calories, liberated from the food<span class='pagenum'><a name="Page_96" id="Page_96">[Pg 96]</a></span>
+scarcely exceeded in number one-half of the
+standard requirements. He also experimented
+on thirteen volunteers from the hospital corps
+of the United States Army, to whom he daily
+fed rations of only 2,000 calories, and, notwithstanding
+that they engaged in physical work, all
+were found to be in better condition at the end
+of six months than they were at the beginning.</p>
+
+<p>These results strongly point to the conclusion
+that previous estimates as to the quantity of
+food required are erroneous, and that man can
+not only live, but may continue in strength and
+health on much smaller amounts. It is highly
+probable that this discrepancy may be accounted
+for, at least to a considerable extent,
+by the assumption that much of the food ordinarily
+taken is rejected by the system, and
+passes out as waste, while, when small quantities
+are eaten, it is for the most part absorbed.</p>
+
+<p><i>Mastication.</i>&mdash;Thorough chewing of the food
+is absolutely essential for proper digestion.
+While it is true that this, like all other good
+things in life, may be, and often is, carried to an
+unnecessary extreme, it is certainly true that we
+would be infinitely better off if we were to go to<span class='pagenum'><a name="Page_97" id="Page_97">[Pg 97]</a></span>
+the extent in this direction of so called &ldquo;Fletcherism&rdquo;
+rather than perform this most important
+function in an indifferent manner.</p>
+
+<p>This rule applies with especial force to food
+of a starchy nature,&mdash;bread, potatoes, oatmeal,
+rice, etc. In order to digest food of this character
+it must be very thoroughly cooked and
+when finally placed upon the table it should be
+of such consistence that it requires chewing
+before it can be swallowed. Not only is this
+necessary from the standpoint of breaking up
+the larger particles into smaller ones, thus permitting
+the food to pass freely through the
+stomach and intestine, but it is of the greatest
+importance for it to be thoroughly soaked with
+the saliva during the process. It is thus of no
+advantage for starches to be served in a finely
+divided form&mdash;in fact it is directly the contrary,
+since under such circumstances it is almost
+always the case that such foods are swallowed
+without having been insalivated.</p>
+
+<p>What has been said concerning the mastication
+of starches applies with almost equal
+force to other foods. Without exception their
+digestibility is much increased by thorough<span class='pagenum'><a name="Page_98" id="Page_98">[Pg 98]</a></span>
+chewing. As the result of recent experiments
+carried out by means of the X-ray, it has been
+shown that particles of food of any considerable
+size will not pass from the stomach into the
+intestine; as often as an object of this kind attempts
+to force its way from the former into
+the latter the opening between the two closes,
+and as a consequence the food is retained in
+the stomach longer than it is in health&mdash;resulting
+in the course of time in catarrhal conditions
+of the organ just named, and an unnatural
+relaxation of its muscular walls.
+Under such circumstances the patient quickly
+develops symptoms of indigestion, and if his
+habits be not corrected the trouble gradually
+grows worse until the sufferer becomes a
+chronic dyspeptic.</p>
+
+<p><i>Classes of Nutritive Substances.</i>&mdash;All substances
+that are of any appreciable value in
+nutrition may be divided into those that are
+nitrogenous in character (albumins, legumins),
+the carbohydrates (starches and sugars) and
+compound ethers (fats). Of all these the
+nitrogenous foods are the most important,
+since they contain the material from which the<span class='pagenum'><a name="Page_99" id="Page_99">[Pg 99]</a></span>
+great bulk of the body is largely composed,
+and at the same time there is every evidence
+that in case of need they may be broken up
+into chemical substances that may take the
+place of any of the other kinds of foods; upon
+nitrogenous food, then, a man may live alone,
+while this cannot be done on other articles of
+diet. The fats, starches and sugars are very
+closely related to each other, and it is generally
+believed that they subserve much the
+same end in the economy; by undergoing chemical
+change they furnish energy (heat and muscular
+force) and are undoubtedly largely responsible
+for the formation of the fats of the
+body. While there is some evidence that under
+certain conditions alcohol may be a food, its
+value is certainly very small, and it is not
+of sufficient importance to be considered in
+this connection. The ideal diet then for a
+healthy man is a proper proportion of nitrogenous
+(albuminous) food, along with a reasonable
+portion of fats, starches and sugars.
+Professors Voight and Atwater have calculated
+the following table, which fairly represents
+the amount of proteids, fats and carbohydrates<span class='pagenum'><a name="Page_100" id="Page_100">[Pg 100]</a></span>
+that should compose the rations for
+twenty-four hours for the ordinary adult male.</p>
+
+<h4>ADULT MALE OF AVERAGE WEIGHT.</h4>
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Adult Male of Average Weight">
+<tr><td align='center'></td><td align='center'>At Rest.</td><td align='center'>Moderate Labor.</td><td align='center'>Severe Labor.</td></tr>
+<tr><td align='left'>Proteids</td><td align='center'>110 grammes</td><td align='center'>118 grammes</td><td align='center'>145 grammes.</td></tr>
+<tr><td align='left'>Fats</td><td align='center'>50&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;"&nbsp;&nbsp;&nbsp;</td><td align='center'>50&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;"&nbsp;&nbsp;&nbsp;</td><td align='center'>100&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;"&nbsp;&nbsp;&nbsp;</td></tr>
+<tr><td align='left'>Carbohydrates</td><td align='center'>450&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;"&nbsp;&nbsp;&nbsp;</td><td align='center'>500&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;"&nbsp;&nbsp;&nbsp;</td><td align='center'>500&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;"&nbsp;&nbsp;&nbsp;</td></tr>
+</table></div>
+
+
+<p>The tables that follow, which were arranged
+by Hutchinson, give a very good idea of the
+generally accepted views as to the relative
+quantities of the different foods that are
+thought necessary for the average adult engaged
+in ordinary muscular work:&mdash;</p>
+
+<div class='center'>
+<table border="0" cellpadding="2" cellspacing="4" summary="Relative quantities" width="70%">
+<tr><td align='center'>Food Materials.</td><td align='center'>Amount.</td><td align='center'>Albumins.</td><td align='center'>Fats.</td><td align='center'>Starches.</td><td align='center'>Fuel<br />Value.</td></tr>
+<tr>
+  <td align='center' style='padding-top: 2em;'>1.</td>
+  <td align='right' style='padding-top: 2em;'>Ozs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Calories.</td>
+</tr>
+<tr>
+  <td align='left'>Beef, round st'k</td>
+  <td align='right'>13</td>
+  <td align='right'>0.14</td>
+  <td align='right'>0.12</td>
+  <td align='right'>....</td>
+  <td align='right'>695</td>
+</tr>
+<tr>
+  <td align='left'>Butter</td>
+  <td align='right'>3</td>
+  <td align='right'>....</td>
+  <td align='right'>0.16</td>
+  <td align='right'>....</td>
+  <td align='right'>680</td>
+</tr>
+<tr>
+  <td align='left'>Potatoes</td>
+  <td align='right'>6</td>
+  <td align='right'>0.02</td>
+  <td align='right'>....</td>
+  <td align='right'>0.15</td>
+  <td align='right'>320</td>
+</tr>
+<tr>
+  <td align='left'>Bread</td>
+  <td style="border-bottom: 1px solid black;" align='right'>22</td>
+  <td style="border-bottom: 1px solid black;" align='right'>0.12</td>
+  <td style="border-bottom: 1px solid black;" align='right'>0.02</td>
+  <td style="border-bottom: 1px solid black;" align='right'>0.75</td>
+  <td style="border-bottom: 1px solid black;" align='right'>1760</td>
+</tr>
+<tr>
+  <td align='center'>Totals</td>
+  <td align='right'>44</td>
+  <td align='right'>0.28</td>
+  <td align='right'>0.30</td>
+  <td align='right'>0.90</td>
+  <td align='right'>3455</td>
+</tr>
+<tr>
+  <td align='center' style='padding-top: 2em;'>2.</td>
+  <td align='right' style='padding-top: 2em;'>Ozs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Calories.</td>
+</tr>
+<tr>
+  <td align='left'>Pork, salt&nbsp;&nbsp;&nbsp;</td>
+  <td align='right'>4</td>
+  <td align='right'>....</td>
+  <td align='right'>0.21</td>
+  <td align='right'>....</td>
+  <td align='right'>880</td>
+</tr>
+<tr>
+  <td align='left'>Butter</td>
+  <td align='right'>2</td>
+  <td align='right'>....</td>
+  <td align='right'>0.11</td>
+  <td align='right'>....</td>
+  <td align='right'>450</td>
+</tr>
+<tr>
+  <td align='left'>Beans</td>
+  <td align='right'>16</td>
+  <td align='right'>0.23</td>
+  <td align='right'>0.02</td>
+  <td align='right'>0.59</td>
+  <td align='right'>1615</td>
+</tr>
+<tr>
+  <td align='left'>Bread</td>
+  <td style="border-bottom: 1px solid black;" align='right'>8</td>
+  <td style="border-bottom: 1px solid black;" align='right'>0.04</td>
+  <td style="border-bottom: 1px solid black;" align='right'>0.01</td>
+  <td style="border-bottom: 1px solid black;" align='right'>0.28</td>
+  <td style="border-bottom: 1px solid black;" align='right'>640</td>
+</tr>
+<tr>
+  <td align='center'>Totals</td>
+  <td align='right'>30</td>
+  <td align='right'>0.27</td>
+  <td align='right'>0.35</td>
+  <td align='right'>0.87</td>
+  <td align='right'>3585</td>
+</tr>
+<tr>
+  <td align='center' style='padding-top: 2em;'>3.<span class='pagenum'><a name="Page_101" id="Page_101">[Pg 101]</a></span></td>
+  <td align='right' style='padding-top: 2em;'>Ozs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Calories.</td>
+</tr>
+<tr>
+  <td align='left'>Beef, neck</td>
+  <td align='right'>10</td>
+  <td align='right'>0.10</td>
+  <td align='right'>0.09</td>
+  <td align='right'>....</td>
+  <td align='right'>550</td>
+</tr>
+<tr>
+  <td align='left'>Butter</td>
+  <td align='right'>1</td>
+  <td align='right'>....</td>
+  <td align='right'>0.05</td>
+  <td align='right'>....</td>
+  <td align='right'>225</td>
+</tr>
+<tr>
+  <td align='left'>Milk, one pint</td>
+  <td align='right'>16</td>
+  <td align='right'>0.04</td>
+  <td align='right'>0.04</td>
+  <td align='right'>0.05</td>
+  <td align='right'>325</td>
+</tr>
+<tr>
+  <td align='left'>Potatoes</td>
+  <td align='right'>16</td>
+  <td align='right'>0.02</td>
+  <td align='right'>....</td>
+  <td align='right'>0.15</td>
+  <td align='right'>320</td>
+</tr>
+<tr>
+  <td align='left'>Oatmeal</td>
+  <td align='right'>4</td>
+  <td align='right'>0.04</td>
+  <td align='right'>0.02</td>
+  <td align='right'>0.17</td>
+  <td align='right'>460</td>
+</tr>
+<tr>
+  <td align='left'>Bread</td>
+  <td align='right'>16</td>
+  <td align='right'>0.09</td>
+  <td align='right'>0.02</td>
+  <td align='right'>0.56</td>
+  <td align='right'>1280</td>
+</tr>
+<tr>
+  <td align='left'>Sugar</td>
+  <td style="border-bottom: 1px solid black;" align='right'>3</td>
+  <td style="border-bottom: 1px solid black;" align='right'>....</td>
+  <td style="border-bottom: 1px solid black;" align='right'>....</td>
+  <td style="border-bottom: 1px solid black;" align='right'>0.19</td>
+  <td style="border-bottom: 1px solid black;" align='right'>345</td>
+</tr>
+<tr>
+  <td align='center'>Totals</td>
+  <td align='right'>66</td>
+  <td align='right'>0.29</td>
+  <td align='right'>0.22</td>
+  <td align='right'>1.12</td>
+  <td align='right'>3505</td>
+</tr>
+<tr>
+  <td align='center' style='padding-top: 2em;'>4.</td>
+  <td align='right' style='padding-top: 2em;'>Ozs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Calories.</td>
+</tr>
+<tr>
+  <td align='left'>Beef, up. sh'lder</td>
+  <td align='right'>10</td>
+  <td align='right'>0.09</td>
+  <td align='right'>0.13</td>
+  <td align='right'>....</td>
+  <td align='right'>800</td>
+</tr>
+<tr>
+  <td align='left'>Ham</td>
+  <td align='right'>6</td>
+  <td align='right'>0.06</td>
+  <td align='right'>0.13</td>
+  <td align='right'>....</td>
+  <td align='right'>650</td>
+</tr>
+<tr>
+  <td align='left'>Eggs, two</td>
+  <td align='right'>3</td>
+  <td align='right'>0.03</td>
+  <td align='right'>0.02</td>
+  <td align='right'>....</td>
+  <td align='right'>135</td>
+</tr>
+<tr>
+  <td align='left'>Butter</td>
+  <td align='right'>2</td>
+  <td align='right'>....</td>
+  <td align='right'>0.11</td>
+  <td align='right'>....</td>
+  <td align='right'>450</td>
+</tr>
+<tr>
+  <td align='left'>Milk, one pint</td>
+  <td align='right'>16</td>
+  <td align='right'>0.04</td>
+  <td align='right'>0.04</td>
+  <td align='right'>0.05</td>
+  <td align='right'>325</td>
+</tr>
+<tr>
+  <td align='left'>Potatoes</td>
+  <td align='right'>12</td>
+  <td align='right'>0.01</td>
+  <td align='right'>....</td>
+  <td align='right'>0.11</td>
+ <td align='right'>240</td>
+</tr>
+<tr>
+  <td align='left'>Flour</td>
+  <td align='right'>9</td>
+  <td align='right'>0.05</td>
+  <td align='right'>0.01</td>
+  <td align='right'>0.38</td>
+  <td align='right'>825</td>
+</tr>
+<tr>
+  <td align='left'>Sugar</td>
+  <td style="border-bottom: 1px solid black;" align='right'>1</td>
+  <td style="border-bottom: 1px solid black;" align='right'>....</td>
+  <td style="border-bottom: 1px solid black;" align='right'>....</td>
+  <td style="border-bottom: 1px solid black;" align='right'>0.06</td>
+  <td style="border-bottom: 1px solid black;" align='right'>115</td>
+</tr>
+<tr>
+  <td align='center'>Totals</td>
+  <td align='right'>59</td>
+  <td align='right'>0.28</td>
+  <td align='right'>0.44</td>
+  <td align='right'>0.60</td>
+  <td align='right'>3540</td>
+</tr>
+<tr>
+  <td align='center' style='padding-top: 2em;'>5.</td>
+  <td align='right' style='padding-top: 2em;'>Ozs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Calories.</td>
+</tr>
+<tr>
+  <td align='left'>Sausage</td>
+  <td align='right'>4</td>
+  <td align='right'>0.03</td>
+  <td align='right'>0.11</td>
+  <td align='right'>....</td>
+  <td align='right'>510</td>
+</tr>
+<tr>
+  <td align='left'>Codfish</td>
+  <td align='right'>14</td>
+  <td align='right'>0.07</td>
+  <td align='right'>....</td>
+  <td align='right'>....</td>
+  <td align='right'>140</td>
+</tr>
+<tr>
+  <td align='left'>Butter</td>
+  <td align='right'>2</td>
+  <td align='right'>....</td>
+  <td align='right'>0.11</td>
+  <td align='right'>....</td>
+  <td align='right'>450</td>
+</tr>
+<tr>
+  <td align='left'>Milk, one pint</td>
+  <td align='right'>16</td>
+  <td align='right'>0.04</td>
+  <td align='right'>0.04</td>
+  <td align='right'>0.05</td>
+  <td align='right'>325</td>
+</tr>
+<tr>
+  <td align='left'>Beans</td>
+  <td align='right'>5</td>
+  <td align='right'>0.01</td>
+  <td align='right'>....</td>
+  <td align='right'>0.18</td>
+  <td align='right'>505</td>
+</tr>
+<tr>
+  <td align='left'>Rice</td>
+  <td align='right'>2</td>
+  <td align='right'>0.01</td>
+  <td align='right'>....</td>
+  <td align='right'>0.10</td>
+  <td align='right'>205</td>
+</tr>
+<tr>
+  <td align='left'>Potatoes</td>
+  <td align='right'>16</td>
+  <td align='right'>0.01</td>
+  <td align='right'>....</td>
+  <td align='right'>0.23</td>
+  <td align='right'>420</td>
+</tr>
+<tr>
+  <td align='left'>Bread</td>
+  <td align='right'>9</td>
+  <td align='right'>0.04</td>
+  <td align='right'>0.01</td>
+  <td align='right'>0.28</td>
+  <td align='right'>640</td>
+</tr>
+<tr>
+  <td align='left'>Sugar</td>
+  <td style="border-bottom: 1px solid black;" align='right'>3</td>
+  <td style="border-bottom: 1px solid black;" align='right'>....</td>
+  <td style="border-bottom: 1px solid black;" align='right'>....</td>
+  <td style="border-bottom: 1px solid black;" align='right'>0.19</td>
+  <td style="border-bottom: 1px solid black;" align='right'>345</td>
+</tr>
+<tr>
+  <td align='center'>Totals</td>
+  <td align='right'>71</td>
+  <td align='right'>0.27</td>
+  <td align='right'>0.28</td>
+  <td align='right'>1.03</td>
+  <td align='right'>3540</td>
+</tr>
+<tr>
+  <td align='center' style='padding-top: 2em;'>6.<span class='pagenum'><a name="Page_102" id="Page_102">[Pg 102]</a></span></td>
+  <td align='right' style='padding-top: 2em;'>Ozs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Lbs.</td>
+  <td align='right' style='padding-top: 2em;'>Calories.</td>
+</tr>
+<tr>
+  <td align='left'>Beef</td>
+  <td align='right'>8</td>
+  <td align='right'>0.08</td>
+  <td align='right'>0.10</td>
+  <td align='right'>....</td>
+  <td align='right'>560</td>
+</tr>
+<tr>
+  <td align='left'>Mackerel, salt</td><td align='right'>4</td>
+  <td align='right'>0.04</td>
+  <td align='right'>0.04</td>
+  <td align='right'>....</td>
+  <td align='right'>230</td>
+</tr>
+<tr>
+  <td align='left'>Eggs, two</td>
+  <td align='right'>3</td>
+  <td align='right'>0.03</td>
+  <td align='right'>0.02</td>
+  <td align='right'>....</td>
+  <td align='right'>135</td>
+</tr>
+<tr>
+  <td align='left'>Butter</td>
+  <td align='right'>2&frac12;</td>
+  <td align='right'>....</td>
+  <td align='right'>0.13</td>
+  <td align='right'>....</td>
+  <td align='right'>565</td>
+</tr>
+<tr>
+  <td align='left'>Cheese</td>
+  <td align='right'>1</td>
+  <td align='right'>0.02</td>
+  <td align='right'>0.02</td>
+  <td align='right'>....</td>
+  <td align='right'>130</td>
+</tr>
+<tr>
+  <td align='left'>Milk, one pint</td>
+  <td align='right'>16</td>
+  <td align='right'>0.04</td>
+  <td align='right'>0.04</td>
+  <td align='right'>0.05</td>
+  <td align='right'>325</td>
+</tr>
+<tr>
+  <td align='left'>Potatoes</td>
+  <td align='right'>8</td>
+  <td align='right'>0.01</td>
+  <td align='right'>....</td>
+  <td align='right'>0.08</td>
+  <td align='right'>160</td>
+</tr>
+<tr>
+  <td align='left'>Rice</td>
+  <td align='right'>2</td>
+  <td align='right'>0.01</td>
+  <td align='right'>....</td>
+  <td align='right'>0.10</td>
+  <td align='right'>205</td>
+</tr>
+<tr>
+  <td align='left'>Bread</td>
+  <td align='right'>9</td>
+  <td align='right'>0.05</td>
+  <td align='right'>0.01</td>
+  <td align='right'>0.32</td>
+  <td align='right'>720</td>
+</tr>
+<tr>
+  <td align='left'>Sugar</td>
+  <td style="border-bottom: 1px solid black;" align='right'>1&frac12;</td>
+  <td style="border-bottom: 1px solid black;" align='right'>....</td>
+  <td style="border-bottom: 1px solid black;" align='right'>....</td>
+  <td style="border-bottom: 1px solid black;" align='right'>0.09</td>
+  <td style="border-bottom: 1px solid black;" align='right'>175</td>
+</tr>
+<tr>
+  <td align='center'>Totals</td>
+  <td align='right'>55</td>
+  <td align='right'>0.28</td>
+  <td align='right'>0.36</td>
+  <td align='right'>0.64</td>
+  <td align='right'>3205</td>
+</tr>
+</table></div>
+<br />
+
+<p><i>Calories Defined.</i>&mdash;It should be explained
+that the term &ldquo;calorie&rdquo; is one which has been
+adopted as a scientific expression for the fuel-value
+of substances undergoing oxidation, and
+in this connection refers to the heat-producing
+capacity of foods. The &ldquo;calorie&rdquo; is the
+amount of heat required to raise the temperature
+of one gramme of water 1&deg;C. It has been
+estimated that starches, sugars and albumins
+liberate during combustion 4.1 calories per
+gramme, while fats produce 9.3 calories. It
+will be noted that in the tables just given the
+total number of calories is in each instance
+somewhere in the neighborhood of 3,500, which<span class='pagenum'><a name="Page_103" id="Page_103">[Pg 103]</a></span>
+is considered to be about the number of heat
+units required by the average man at moderate
+muscular work. The weight of the average
+woman being less than that of the adult male,
+a reduction of about 20 per cent. from the foregoing
+figures would approximate the amount of
+food required by the former.</p>
+
+
+
+
+<h2><a name="CHAPTER_VI" id="CHAPTER_VI"></a>CHAPTER VI</h2>
+<p><span class='pagenum'><a name="Page_104" id="Page_104">[Pg 104]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>BREAD AND ITS RELATIONS</h3>
+
+
+<p>At all times, and among all peoples, bread
+has been recognized as one of the great staple
+articles of diet. Although its commonly quoted
+designation, &ldquo;the staff of life,&rdquo; would more
+appropriately belong to the albumins, there can
+be no question that breads of one kind or another
+are among the most wholesome and necessary
+of all food-substances. Not alone is this
+true on account of the starch of which they are
+largely composed, but they contain more or less
+vegetable albumin; it is thus seen that bread
+is a mixture of the two most important food-stuffs,
+starch and albumin, but the quantity
+of the latter is so small that an individual
+would have to eat an enormous amount of the
+mixture to secure enough of this ingredient
+to meet the needs of the body. For practical
+purposes, then, we may regard bread as being
+starch.<span class='pagenum'><a name="Page_105" id="Page_105">[Pg 105]</a></span></p>
+
+<div class="blockquot"><p>Within recent years quacks have disseminated
+very widely throughout this country the error that
+foods are more digestible when raw. It was long
+ago demonstrated that pure albumins, of which eggs
+and milk are the nearest natural examples among
+foods, are assimilated somewhat better when eaten
+raw, but this applies to no other foods except sugars.
+Any success that has followed the teachings just referred
+to undoubtedly rests purely on the fact that
+their followers are instructed to live largely on raw
+eggs and milk, and as the patient usually discovers
+in a short time that these two foods agree with him
+while other uncooked ones do not, he naturally eats
+them to the exclusion of the rest and where he takes
+a sufficient quantity increases in weight and strength.</p>
+
+<p>The idea that starches are more digestible when
+eaten raw could be easily refuted by any intelligent
+farm-boy who recalls one or more sad experiences
+from over-indulgence in raw sweet potatoes.</p></div>
+
+<p>What shall we look upon as bread? Of course
+all such food-stuffs as are commonly included
+within this designation are to be accepted; such
+as wheat-bread, graham-bread, whole-wheat
+bread, biscuits, rolls, light bread, bakers' bread,
+waffles and batter-cakes, rye bread, corn bread,
+preparations of corn-starch, with which we
+should place those articles of diet so commonly
+used in the south, usually called grits, hominy,<span class='pagenum'><a name="Page_106" id="Page_106">[Pg 106]</a></span>
+egg-bread, muffins, corn-meal cakes, potatoes,
+both sweet and Irish, arrowroot and the so-called
+cereals or breakfast-foods, including oatmeal.</p>
+
+<p>Now which of these is the most wholesome?
+This inquiry cannot be answered conclusively
+for the reason that the digestibility of this,
+as of other foods, depends largely on the individual.
+For the sake of clearness the various
+breads will now be considered in detail.</p>
+
+<p><i>Wheat-bread the Best.</i>&mdash;It may be confidently
+asserted that well-cooked and perfectly
+dry wheat-breads are to be regarded as being
+generally the most digestible of all bread-stuffs.
+This is not dependent on any inherent property
+in wheaten starch as a result of which it is
+acted upon more readily by the juices whose
+office it is to render it fit for absorption in the
+body, but is wholly due to the fact that breads
+of wheat-flour may be made very dry and light.</p>
+
+<p>As has been already explained, it is particularly
+necessary that starches should be
+thoroughly soaked in saliva, and this can only
+be accomplished when the bread is of such consistence
+that it must be chewed for a time, and<span class='pagenum'><a name="Page_107" id="Page_107">[Pg 107]</a></span>
+so dry that it will readily absorb the salivary
+secretion. The writer, then, would advocate
+well cooked light-bread or bakers' bread, or
+toast made from either, as being the best of all
+food-stuffs of this character. The crusts of
+biscuit a day or so old are quite digestible, as
+are also waffles, if made with little grease and
+cooked thoroughly. The soft inner portion of
+biscuit and that of hot rolls, as well as batter-cakes,
+is decidedly unwholesome.</p>
+
+<p>Graham-bread should not be constantly indulged
+in for the reason that it contains multitudes
+of sharp particles of the husk of the grain
+that cut the delicate mucous membrane of the
+stomach and intestines as it passes along, and
+if its use be long and continued, severe ill effects
+necessarily follow.</p>
+
+<div class="blockquot"><p>In this connection attention should also be called
+to the common error that particles of husk are of
+advantage to breads of all sorts; the former consist
+chemically of exactly the same thing as sand, and are
+quite as indigestible, and this, in connection with
+what has just been said of their action on the delicate
+mucous membranes of the intestinal tract, should
+be quite enough to convince anyone that they are
+not only useless, but injurious. It is true that the
+<span class='pagenum'><a name="Page_108" id="Page_108">[Pg 108]</a></span>irritation produced by the husk will oftentimes cause
+the bowels to act, but results of the same character
+may be induced by many other agencies, within
+themselves less harmful.</p></div>
+
+<p><i>Rye-bread.</i>&mdash;There is no reason why rye-bread
+should not be prepared in quite as wholesome
+a way as is wheaten-bread, and this grain
+should undoubtedly rank as one of the best of
+the cereals. Its use, however, is so limited in
+this country that it is scarcely necessary to go
+into a lengthy discussion as to its merits. It
+may be remarked that the ergot fungus frequently
+grows on this grain, and when ground
+up with it occasionally poisons the consumer
+where the quantity of the substance is large
+and the bread is eaten in considerable quantities.
+Instances of this kind are not uncommon
+among the peasantry of Europe, where a black
+bread made from rye is the staple article of
+diet. Of course, when making food-preparations
+of rye, we should be careful to have the
+flour thoroughly winnowed, and to cook the
+bread until sufficiently dry to acquire a proper
+consistency for chewing.</p>
+
+<p><i>Corn-bread and Corn Food-products.</i>&mdash;When<span class='pagenum'><a name="Page_109" id="Page_109">[Pg 109]</a></span>
+made from perfectly sound grain, and if not
+allowed to undergo fermentative changes afterward,
+there can be no question that food-products
+of corn are entirely wholesome, and, from
+the standpoint of chemical composition, quite
+as nourishing as similar articles of diet prepared
+from other grains. It is, however, unfortunately
+true that we cannot, in the majority
+of instances, definitely assure ourselves that
+our corn-bread is made from grain that comes
+up to the above specification, nor can we be sure
+that the meal is fresh, or preserved at such a
+temperature as would forbid the growth of
+various germs. It has long been known that
+bad corn would kill horses, but notwithstanding
+this, we have accepted the view that no amount
+of deterioration in the grain could result harmfully
+to man. That this latter assumption is incorrect
+seems now in the highest degree probable.</p>
+
+<div class="blockquot"><p><i>Pellagra.</i>&mdash;It is known that a very curious and
+fatal disease called pellagra is prevalent to a considerable
+degree at the present time in the United
+States, and it is not going too far to say that all of
+those best capable of judging are of the opinion that
+<span class='pagenum'><a name="Page_110" id="Page_110">[Pg 110]</a></span>the malady is the result of eating just such corn
+as we know kills horses.</p>
+
+<p>It is likewise true that the nutritive power of this
+grain could in no way be increased by allowing it
+to decay before consumption; indeed, the contrary
+must be the case, and, if it were in no manner
+actually harmful, our sense of the &aelig;sthetic and of
+what is proper to eat, should make us reject in this
+case, as with other foods, that which is unsightly to
+the eye and unpleasant to the taste. We should no
+more eat bad grain than a rotten apple, or putrefying
+meat. The increased prevalence of pellagra is
+exciting attention all over the United States, and is
+very generally assumed to be the result of lack of
+care in the harvesting and preservation of our corn.
+Instead of being cut before it is ripe, and shocked
+in the field during the latter part of the summer,
+it should be allowed to ripen on the stalk, and after
+cold weather sets in gathered while dry, and preserved
+in well-covered and well-ventilated barns.
+Every care should be taken to keep it dry while being
+shipped from one part of the country to another,
+and similar precaution should be observed
+with the various food-products made from it. If
+kept in a cold place, meal or grits made of good
+corn may be preserved in excellent condition for
+eating throughout the winter; but as soon as the
+warm weather begins they should be stored in the
+refrigerator, and should there remain during the
+summer; similar precaution should be taken with
+meal or other corn-products during the hot months.</p></div>
+
+<p><span class='pagenum'><a name="Page_111" id="Page_111">[Pg 111]</a></span>Over a large area of the United States corn-bread
+is an article of daily diet with a great
+majority of the inhabitants, and its wholesomeness
+as compared with other breads becomes,
+therefore, an important question. Unfortunately,
+corn-meal does not lend itself to the
+preparation of a dry bread having sufficient
+consistency to require chewing. It is true that
+the crusts of the bread made from this grain
+answer these requirements fairly well, and there
+is therefore no reason why this part of it should
+not be used to any extent, provided it be prepared
+from good meal. We should endeavor
+to cook thin pones of the bread rather than the
+thicker ones so common in the south. The objection
+that corn-bread can only be masticated
+with difficulty applies to the other preparations
+of this cereal, such as egg-bread, muffins, etc.,
+and they are not, therefore, with the exception
+of the crusts, to be looked upon as being the
+best form of bread. Corn-cakes, like all batter-bread,
+are to be mentioned only to be condemned.
+Grits and hominy are soft and moist
+and cannot be properly chewed, and are, therefore,
+not to be recommended as good breads.<span class='pagenum'><a name="Page_112" id="Page_112">[Pg 112]</a></span>
+Corn-starch preparations are likewise entirely
+lacking in the elements required to make good
+bread, and should only be used occasionally and
+in small amounts.</p>
+
+<p><i>Disadvantages of Potatoes.</i>&mdash;Irish potatoes
+are eaten almost as commonly in some portions
+of the United States as are corn-products in
+others, and therefore deserve the careful consideration
+of the hygienist. While it is not believed
+that, like the latter, potatoes give rise
+to any definite disease, it is unfortunately true
+that they are theoretically worse breads than
+those made from the grain just referred to. In
+whatever way cooked, they are moist and require
+no chewing, and as a consequence many
+persons with delicate digestions do not assimilate
+them properly.</p>
+
+<p><i>Arrowroot.</i>&mdash;The preparations of arrowroot
+are considered digestible, though here again
+we find that such articles of diet are generally
+moist and of not proper consistence to be
+chewed, and they are, therefore, not as valuable
+as are breads made from wheaten flour.</p>
+
+<p><i>Rice.</i>&mdash;Rice is used by a large portion of the
+world's inhabitants. When cooked thoroughly<span class='pagenum'><a name="Page_113" id="Page_113">[Pg 113]</a></span>
+and very dry, it is perhaps almost as good
+bread as is that made from wheat. The starch
+granules of the former, like those of arrowroot,
+are somewhat smaller than those of wheat.</p>
+
+<p>If it were possible to keep rice-flour in good
+condition, and if it could be made into light-bread,
+it is likely that it would be superior to
+wheaten flour, but this does not appear feasible.</p>
+
+<p>A peculiar and very fatal disease prevails in
+the East, known as &ldquo;kak-ke&rdquo; or &ldquo;beri-beri,&rdquo;
+which is now generally regarded as being the
+result of eating decomposed rice. The writer
+has seen one or two examples of what he considers
+American beri-beri, but as our rice-eating
+population is small, it is not likely that this
+disease will ever become a serious problem in
+the United States.</p>
+
+<p><i>Cereals or Breakfast-foods.</i>&mdash;Lastly we will
+consider the so-called breakfast-foods, which
+are neither more nor less than various preparations
+of the different varieties of starch. They
+are generally made from oats or corn-starch.
+They are nothing more than bread, and as some
+of them have been put through a sort of fermentation
+it is difficult to understand how they<span class='pagenum'><a name="Page_114" id="Page_114">[Pg 114]</a></span>
+could be regarded as being quite as wholesome
+as the original products from which they were
+made. This, however, is not the principal objection
+to them. The real trouble lies in the
+fact that they are, in the majority of instances,
+served with cream and sugar. When we remember
+what has already been said about
+starches that are soft and cannot be chewed,
+and of the ill effects of sweets on persons who
+have any inclination towards dyspepsia, it will
+be seen that these foods are not to be regarded
+as being wholesome. The real reason that
+would appear to explain the coming into existence
+of these preparations is that they are mixed
+with cream and sugar, which appeals strongly
+to the &ldquo;sweet-tooth&rdquo; of the average person.
+They are nothing but bread, and very bad bread
+at that. The remarks made concerning breakfast-foods
+apply with equal force to oatmeal,
+which, as generally used, has the additional disadvantage
+of containing particles of husk.</p>
+
+<p>In concluding this discussion on starchy foods
+the writer desires particularly to call attention
+to a very common error in the way they are
+eaten. Mention has already been made of the<span class='pagenum'><a name="Page_115" id="Page_115">[Pg 115]</a></span>
+fact that fats after being melted are by no
+means so wholesome as in their natural state,
+and produce, when heated with starches, a very
+indigestible mixture. Thus, theoretically, it is
+bad to use any great amount of lard, butter or
+other fat in the preparation of breads, and it is
+likewise undesirable to spread butter on heated
+breads, as is so often done just before eating
+biscuits, waffles and batter-cakes. The combination
+is certainly a seductive one, and pleasing
+to the taste of most persons, but this in no way
+invalidates the fact that the mixture is exceedingly
+indigestible.</p>
+
+<p><i>Pastries and Cakes.</i>&mdash;Peculiarly unwholesome
+are pastries containing any considerable
+proportion of fat, and also most varieties of
+cake. With the exception possibly of hot batter-cakes
+served with an abundance of butter
+and syrup, cooks have so far produced no compound
+so heinous and totally depraved as pound-cake.
+Fruit-cake also stands high up in the list
+of undesirable sweets. It certainly passes all
+understanding why cooks should continue to persecute
+the stomachs of a dependent world with
+such highly obnoxious concoctions; the only excuse<span class='pagenum'><a name="Page_116" id="Page_116">[Pg 116]</a></span>
+that can be given for them is that the mixtures
+are palatable. Where a housekeeper feels
+it necessary to prepare cake, she should select
+some receipt free from butter or other fat, such
+as angel-cake or sponge-cake, both of which
+when properly made are exceedingly good to
+the taste, and lack the undesirable quality of
+containing fats. Explanation for the peculiarly
+unwholesome character of food containing
+melted grease lies probably in the fact that the
+grains of starch under such circumstances must
+be to a greater or less extent covered by a thin
+layer of the fatty substances, and as a consequence
+it is impossible for the saliva to penetrate
+to the starch and perform its normal digestive
+function.</p>
+
+
+
+
+<h2><a name="CHAPTER_VII" id="CHAPTER_VII"></a>CHAPTER VII</h2>
+<p><span class='pagenum'><a name="Page_117" id="Page_117">[Pg 117]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>MEATS, SUGARS AND MILK</h3>
+
+
+<p>First in the list of foods the writer would
+place those nitrogenous substances commonly
+eaten that belong to the class of albumins.
+That these substances are in reality the most
+important of all food-stuffs there can be no
+sort of question, since they, of all things eaten
+by the human being, are alone absolutely essential
+for his well being and even his existence.
+They are the substances that almost exclusively
+go to make up the muscle and tendons. Along
+with the lime-salts they enter largely into the
+composition of the bones and cartilages, brain,
+spinal cord and nerves. Other foods are incapable
+of taking the place of the albumins, so
+that they are absolutely essential for normal
+life in the human being.</p>
+
+<p>The amount of albumin necessary for the
+normal adult has been variously estimated, the
+tendency at the present time being to place the<span class='pagenum'><a name="Page_118" id="Page_118">[Pg 118]</a></span>
+quantity needed somewhat lower than was at
+one time done. It is probable that about two
+ounces of pure albumins is somewhere near the
+amount required in twenty-four hours by a
+normal adult.</p>
+
+<p>It is well, since we are so dependent on foods
+of this class, that we have two quite distinct
+sources from which they may be taken. The
+great bulk comes to us in the form of meats, including
+poultry, game, oysters and fish of various
+kinds, in addition to beef, mutton, and hog-meat
+in its several forms. Of animal origin
+also we have eggs, which are among the most
+valuable of all foods of this class on account of
+their high digestibility.</p>
+
+<p>From the vegetable world we get albumins
+known as legumins, which differ somewhat
+from those obtained from animal sources,
+though taking their place in the economy in all
+essential particulars. Unfortunately the legumins
+are usually so mixed with starches and
+other vegetable substances less digestible, that
+it is necessary to take a large bulk of foods of
+this latter class in order to secure anything
+like the requisite amount of the former.<span class='pagenum'><a name="Page_119" id="Page_119">[Pg 119]</a></span></p>
+
+<p>Before taking up individually the various albuminous
+foods, the writer would again direct
+attention to the chapter on cooking, and would
+strongly urge upon the reader the proper
+methods of preparing nitrogenous foods therein
+stated. Where the albumins are in a nearly
+pure state, as in milk and eggs, they are slightly
+more digestible when raw, but all meats should
+be cooked until only the faintest tinge of red
+remains if we wish to have them prepared in
+the most wholesome way for those with delicate
+digestions. Meats are, as a rule, most wholesome
+when cooked &ldquo;very done.&rdquo;</p>
+
+<div class="blockquot"><p>It has long been the cry of sentimentalists that
+no living being should die in order that man might
+exist. Unfortunately for such theories, the stern
+and unbending edict of nature has negatived views
+of this kind ages before the altruistic philosopher
+came on the scene, and we are daily constrained to
+bow to this mandate of one of the primal laws of
+existence. However much we might desire it otherwise,
+it has been written that &ldquo;only in death is there
+life;&rdquo; nor may any animal being disobey and continue
+to exist. As has been already explained, the
+human being cannot thrive on vegetable substances
+alone; from them he may get a certain amount of
+nitrogen in the form of legumin, but there is not
+<span class='pagenum'><a name="Page_120" id="Page_120">[Pg 120]</a></span>enough to make up for the waste of this substance
+that constantly goes on in the body.</p></div>
+
+<p>Theoretically it is of very little importance
+which of the meats are selected to supply our
+nitrogenous food, but it is unfortunately true
+that such foods vary much in digestibility, and
+it will therefore be necessary to consider them
+separately.</p>
+
+<p><i>Beef.</i>&mdash;When tender and cooked to a proper
+degree, beef is considered one of our most
+wholesome of meats. Like other foods of this
+kind, it should not be fried, but should be broiled
+or roasted, and a certain amount of fat may be
+eaten along with the lean portions without injury,
+and in many persons unquestionably with
+benefit.</p>
+
+<p><i>Mutton.</i>&mdash;Of all the coarser meats, mutton is
+unquestionably the most digestible, and when
+cooked in the same way as directed for beef is
+eminently wholesome.</p>
+
+<p><i>Hog-meats.</i>&mdash;On account of the large portion
+of fat between the muscle-fibers, hog-meat, particularly
+when fresh, is not usually regarded as
+being digestible. Some persons eat it with impunity,
+but for the vast majority it should be<span class='pagenum'><a name="Page_121" id="Page_121">[Pg 121]</a></span>
+taken only in small quantities. It should not be
+fried. In the form of ham, hog meat is more
+wholesome than when fresh, but even in this
+condition many dyspeptics find much difficulty
+in digesting it. The best method of cooking it
+is to boil thoroughly. After being cooked in this
+way and then broiled, it is most appetizing, and
+is much more wholesome than when broiled
+without being previously cooked. As bacon,
+hog-meat enters largely into the dietary of a
+great portion of the laborers of this country,
+and there can be no doubt that on the whole it
+answers the purpose of a staple food admirably.
+It contains even more fat than nitrogenous
+substances, and may therefore be looked upon
+as a mixture of butter and meat. Dyspeptics
+cannot eat it with impunity in many instances,
+though it agrees far better with them than does
+ham or the fresh meat. If it were generally
+eaten boiled it would provoke less trouble than
+when fried. At this point the writer would repeat
+his warning concerning the indigestible
+character of melted grease, of which the gravy
+from bacon is a striking example.</p>
+
+<p>When &ldquo;cured&rdquo; in a somewhat different way<span class='pagenum'><a name="Page_122" id="Page_122">[Pg 122]</a></span>
+hog-meat as &ldquo;breakfast-bacon&rdquo; is very generally
+used throughout the civilized world, and is
+one of its most wholesome forms. This when
+broiled is both appetizing and wholesome, and
+should form a part of the daily dietary of everyone
+able to afford it.</p>
+
+<p><i>Poultry and Game.</i>&mdash;Among the more delicate
+and most wholesome forms in which albumins
+are taken we find poultry and game well
+up toward the head of the list. Meats of this
+character should be very thoroughly cooked
+by being either baked, smothered or broiled.</p>
+
+<p><i>Fish.</i>&mdash;Fish of almost all kinds are wholesome
+provided they be fresh and properly
+cooked. The culinary artist prepares of them
+most appetizing and nutritious dishes, and they
+are therefore properly to be recommended as
+among the best of the albuminous foods.</p>
+
+<p><i>Oysters and Clams.</i>&mdash;Oysters and clams are
+usually considered somewhat apart from the
+generality of the foods of this character. When
+fresh they are wholesome and delicious when
+eaten raw, and may be cooked in a great variety
+of ways. The reader should be especially
+warned that fried oysters are not so wholesome<span class='pagenum'><a name="Page_123" id="Page_123">[Pg 123]</a></span>
+as when they are prepared by other methods,
+for the reason that they are surrounded by a
+batter containing quantities of melted grease.</p>
+
+<p><i>Eggs.</i>&mdash;Among the most delicate, digestible,
+and nutritious of all foods we may place eggs.
+Though somewhat more digestible when raw,
+they agree, as a rule, even with the most fastidious
+stomach, however cooked, even when hard-boiled.
+Eggs lend themselves readily to the
+formation of many delicious dishes, such as
+omelets, souffl&eacute;s, etc.; but unfortunately they do
+not contain nutriment in a very concentrated
+form, and where an adult is living on them
+alone it requires from one and a half to two
+dozen daily to furnish the necessary amount
+of food.</p>
+
+<p><i>Fats.</i>&mdash;Under the term &ldquo;fats&rdquo; are included
+all oily substances, such as butter, lard, olive
+and cotton-seed oils, and to a great extent the
+fat contained in meats. These substances are
+closely related to starches and sugars, and undoubtedly
+play a more or less similar r&ocirc;le when
+taken into the body as food. From the standpoint
+of heat-producing capacity they more than
+double, weight for weight, meats and starches,<span class='pagenum'><a name="Page_124" id="Page_124">[Pg 124]</a></span>
+and are, therefore, instinctively highly prized by
+dwellers in cold countries where much heat is
+necessary. In warmer countries the necessity
+for excessive heat-production in the body does
+not exist.</p>
+
+<div class="blockquot"><p>While oily substances are certainly capable of adding
+to the cushion of fat commonly found beneath
+the skin in normal individuals, they are not looked
+upon as being to any extent tissue-builders, resembling
+in this particular the starches and sugars.</p>
+
+<p>When fats are to be eaten, care should be taken
+that they be as fresh as possible, or, if this is not
+feasible, they should be preserved in such a way as
+to prevent their becoming rancid&mdash;a condition which
+is the result of the formation of fatty acids, lending
+a peculiarly unpleasant odor and taste, and producing
+a decided decrease in food-value. This alteration
+may be largely prevented by keeping fats in
+a refrigerator at a low temperature, and may also
+be greatly retarded by the addition of salt. In this
+country butter is usually treated with a very considerable
+amount of salt, but in Europe it is universally
+served fresh. Within recent years facts
+have been established that show that Americans use
+an excessive amount of this substance&mdash;possibly causing
+disease in some cases; and doubtless we would
+be better off if we were to follow the European
+practice.</p>
+
+<p>Oily substances when in good condition are certainly
+of high value as foods, but should be taken
+<span class='pagenum'><a name="Page_125" id="Page_125">[Pg 125]</a></span>more or less with an eye to the climate, and to the
+season of the year. When placed on cold bread and
+eaten along with it they are extremely palatable, and
+may be taken in reasonable amounts with decided
+benefit to the whole body. In temperate climates it
+is generally estimated that about three ounces is a
+desirable amount for the average adult. In this connection
+it may not be out of place to mention that
+the various preparations of cod-liver oil, advertised
+so freely in the lay press, in some instances actually
+do not contain a single particle of the substance that
+they are supposed to be principally composed of;
+and it may be further stated that there is no good
+reason to believe that bulk for bulk oils of this kind
+are in any way superior to those fats commonly
+eaten. The writer often recalls the saying of a very
+wise old physician of his acquaintance that &ldquo;cod-liver
+oil is nearly as good as butter.&rdquo;</p></div>
+
+<p><i>Sugars.</i>&mdash;This term includes the large
+number of different substances of a more or
+less sweetish taste that belong to the group of
+carbohydrates. They are closely related to the
+starches, and it is generally assumed that they
+play much the same part after being taken
+into the body. Some of these are of animal
+and some of vegetable origin&mdash;but except the
+sugar found in milk, the only ones commonly
+consumed are those derived from cane, beets,<span class='pagenum'><a name="Page_126" id="Page_126">[Pg 126]</a></span>
+and fruits; the sugar from the first two is
+known as cane sugar or dextrose, and that from
+the latter as grape sugar or glucose. Like albumins
+they may be eaten without having been
+previously cooked, and are unique in that they
+undergo no chemical change whatever as a result
+of ordinary degrees of heat.</p>
+
+<p>While the consumption of sugars in all civilized
+nations is rapidly increasing, there can be
+no question that, irrespective of fruits, they are,
+of all foods, the most frequent causes of digestive
+disturbances. It is only within comparatively
+recent times that mankind has possessed
+means of separating sugars in any great bulk
+from the plants containing them, and as a consequence
+they have only entered prominently
+into our every-day diet for a relatively short
+period of time. Before this, it is true, they
+were consumed to a greater or less extent in
+various fruits, but the quantity was insignificant
+as compared with the amount now universally
+eaten. As a result of this we are now
+confronted with a new dietetic problem. For
+ages the human stomach has been accustomed
+to deal with only small quantities of these substances,<span class='pagenum'><a name="Page_127" id="Page_127">[Pg 127]</a></span>
+and developed accordingly a capacity
+to digest them proportionate to the amounts
+then eaten. Now, however, we constantly call
+upon our digestive organs to deal with large
+quantities of such foods, and it is not strange
+that there has been more or less rebellion on
+their part.</p>
+
+<div class="blockquot"><p>Experiments have shown that a small amount of
+sugar assists in the normal chemical changes that
+go on in the body, and it is, therefore, obvious that
+nature intends us to take a certain quantity of it.
+Moreover it is true that sugars while being burned
+in the body give off much energy&mdash;mainly manifested
+in muscular power; where then we are taking
+active physical exercise foods of this kind are peculiarly
+appropriate. It would, therefore, not be
+wise for us to leave this food entirely out of the
+dietetic list, but to use it only in small amounts&mdash;particularly
+where we lead sedentary lives. Sugar
+and alcohol play a more or less similar r&ocirc;le in the
+animal economy. It is well known that those who
+do not use alcohol are peculiarly prone to consume
+considerable quantities of sugar; and it is equally
+a matter of common observation that those who
+habitually take alcohol rarely eat sweets to any extent.</p>
+
+<p>When sugar is properly assimilated, as seems to
+be done most easily by children, it is an excellent
+food, but where sweets are over-eaten, and not properly
+digested, they give rise to a great accumulation
+<span class='pagenum'><a name="Page_128" id="Page_128">[Pg 128]</a></span>of gas in the intestine, and produce in many persons
+a marked acidity of the stomach, frequently
+accompanied by severe insomnia. Nothing so quickly
+relieves such sleeplessness, caused by a &ldquo;sour stomach,&rdquo;
+as allowing ten or fifteen grains of ordinary
+cooking-soda to slowly dissolve in the mouth and
+swallowing the saliva rendered alkaline in this way.</p></div>
+
+<p><i>Milk.</i>&mdash;Milk may be looked upon as an ideal
+food, it being composed of water carrying in
+solution the three great natural foods&mdash;albumins
+in the form of casein, carbohydrates as
+milk-sugar or lactose, and fat. Mixed in the
+proportion in which they here occur, they are
+most admirably adapted to the delicate digestive
+apparatus of the infant&mdash;the relative proportion
+of the different substances even gradually
+changing as the assimilative powers of
+the youthful organism increase; it is thus seen
+that milk itself is not of constant composition,
+even in the same animal, and that it alters in
+such a manner as to meet best the needs of the
+delicate being depending upon it for proper sustenance.
+It is also the case that the composition
+of milk varies in different animals&mdash;showing
+again how admirably nature exerts its
+powers in meeting desired ends.<span class='pagenum'><a name="Page_129" id="Page_129">[Pg 129]</a></span></p>
+
+<p>The lesson of practicable importance that we
+learn from this is that the milk of one of the
+lower animals is not in its natural state quite
+suited to the delicate stomach of the growing
+infant, and that if it be substituted for the
+mother's milk it must be more or less altered,
+depending upon the age of the child. It is particularly
+important that sweet milk be taken
+slowly, as otherwise large curds, difficult of digestion,
+form as soon as it gets into the stomach.</p>
+
+
+
+
+<h2><a name="CHAPTER_VIII" id="CHAPTER_VIII"></a>CHAPTER VIII</h2>
+<p><span class='pagenum'><a name="Page_130" id="Page_130">[Pg 130]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>FOOD-VALUE OF VEGETABLES</h3>
+
+
+<p>In recent times we hear much of vegetarianism,
+which has its advocates among many highly
+intelligent people, and which, as a consequence,
+has achieved a certain vogue throughout the
+civilized world. It is rarely the case, however,
+that those who affect to practice this cult in
+reality live exclusively on a vegetable diet. As
+a rule it will be found that they are milk-drinkers,
+and not infrequently add eggs to their dietary.
+It is, of course, absurd to regard as vegetarians
+those who simply avoid meat, since it is
+true that the nitrogenous substances contained
+in milk and eggs differ in no essential particular
+from similar substances found in flesh of all
+kinds.</p>
+
+<p>Experiments on a somewhat extended scale
+have shown within recent years that young and
+vigorous individuals at least may live and
+thrive on a diet composed largely of vegetables;<span class='pagenum'><a name="Page_131" id="Page_131">[Pg 131]</a></span>
+no one has yet shown that a strict vegetable
+diet is that best adapted to the average individual,
+and no competent authority on this subject
+at the present time advocates a diet purely
+of this kind. It is true that the vegetables
+ordinarily eaten contain all of the elements
+that are essential to the animal system, such as
+starch, sugar, fat and albumins. Unfortunately,
+however, the amount of the last-named
+substance is usually so small in food-plants that
+the quantity that would have to be eaten by a
+normal individual taking active exercise would
+cost considerably more than if a reasonable
+proportion of animal food were included, and&mdash;which
+is of even greater importance&mdash;the digestive
+powers of the individual who attempted
+to live only on food of this character would
+be severely taxed, and, in the long run, probably
+seriously impaired. Furthermore, vegetables
+and fruits contain substances, usually in great
+quantity, that are scarcely acted upon at all by
+the digestive juices. Chief among the latter
+is cellulose, which, while forming the great
+bulk of the food of herbivorous animals, is
+scarcely suited to the weaker digestive capacity<span class='pagenum'><a name="Page_132" id="Page_132">[Pg 132]</a></span>
+of the human being; practically none of it is
+converted to the uses of the body. It is thus
+seen that in the average man or woman a dietary
+consisting largely of vegetables would result
+in the presence in the intestines of a greater
+or less bulk of indigestible materials, which
+could subserve no good purpose other than that
+they would by their mechanical presence have
+a tendency to cause the bowels to act; as is the
+case with fruits, however, it is unfortunately
+true that this large residue of undigested food,
+in one way or another, often gives rise to considerable
+irritation of the mucous membrane of
+the intestine, and frequently produces dyspeptic
+disturbances, among which looseness of the
+bowels is common.</p>
+
+<p>This brings us to a consideration of the digestibility
+of vegetables in general, which is always
+the paramount consideration when dealing
+with the value of any substance to be used
+as a food. It has been before remarked that
+young and vigorous persons seem to thrive on a
+dietary largely of vegetable character, but the
+case is certainly quite different with older people,
+particularly where their digestive powers<span class='pagenum'><a name="Page_133" id="Page_133">[Pg 133]</a></span>
+are impaired. In the latter we often find that
+severe intestinal disturbances follow even after
+moderate indulgence in vegetable foods&mdash;particularly
+where they are served with vinegar, or
+some other fruit acid. Another peculiarity of
+foods of this kind that makes decidedly against
+their digestibility lies in the fact that, being
+soft and containing a large proportion of water,
+they are scarcely ever properly chewed, and as
+a consequence they are swallowed in comparatively
+large masses without having been adequately
+insalivated.</p>
+
+<p>Vegetables may be roughly classified as
+legumes, roots and tubers, and green vegetables,
+and will now be considered briefly in the order
+named.</p>
+
+<p><i>Legumes,&mdash;Beans, Peas, Lentils, and Peanuts.</i>&mdash;With
+the exception of the cereals, the
+legumes are the most valuable of all vegetable
+foods. Their nutritious properties are mainly
+due to their relatively high percentage of nitrogenous
+material, though they also contain starch
+and fat. Hence these vegetables contain the ingredients
+necessary to supply all the needs of
+the human economy; unfortunately, however,<span class='pagenum'><a name="Page_134" id="Page_134">[Pg 134]</a></span>
+when eaten alone in sufficient bulk to furnish the
+nourishment required, they often&mdash;even in
+healthy individuals&mdash;give rise after a little time
+to dyspeptic disturbances.</p>
+
+<p>Of beans, a large number of different varieties
+are in common use including string-beans
+(or snap-beans), lima-beans, kidney-beans, red
+beans, the frijole, and the Soya bean. String-beans
+are exceedingly palatable, and are very
+much prized as an article of diet by the peoples
+of all countries. When gathered young and
+thoroughly cooked while still fresh they are exceedingly
+wholesome, and are very well assimilated,
+when properly chewed, by even those
+whose digestions are considerably impaired.
+The other beans named are generally eaten dry
+after having been removed from the pod in
+which they grow. When they are soaked in
+water until they become soft and then
+thoroughly cooked they make an excellent food,
+and, when not taken in too great quantities, are
+fairly digestible. When cooked with onions,
+parsley, and red pepper in proper proportions
+they make a very delicious dish. In Japan the
+Soya bean forms the basis for a kind of vegetable<span class='pagenum'><a name="Page_135" id="Page_135">[Pg 135]</a></span>
+cheese which is eaten with rice, and furnishes
+the nitrogenous materials in which the
+latter is deficient. Peas are wholesome when
+young and fresh and when properly cooked, and
+as they come on in the early spring when other
+fresh vegetables cannot be obtained, they furnish
+a most acceptable addition to the dietary.
+When old, after their skins become tough, they
+cease to be digestible, and should not be eaten
+except in the form of purees, during the preparation
+of which the hull is removed.</p>
+
+<p>Lentils are scarcely eaten at all in America,
+but are much prized in some portions of the
+Old World, as the basis of soups.</p>
+
+<p>Peanuts belong to the group of legumes,
+though, unlike the others that serve as food,
+they grow beneath the surface of the ground.
+They are highly nutritious, but are, unfortunately,
+indigestible, owing largely to the high
+percentage of oil that they contain. The latter
+is extracted, and is sometimes sold as olive-oil;
+in a somewhat different form it is made into
+a sort of butter which is quite palatable.</p>
+
+<p><i>Roots, Tubers, and Yams.</i>&mdash;Sweet and Irish
+potatoes, which constitute the most important<span class='pagenum'><a name="Page_136" id="Page_136">[Pg 136]</a></span>
+members of this group, have already been discussed
+under the head of breads. Of those that
+remain, some few, as beets and artichokes, may
+be regarded as related to those just referred to,
+while others, such as carrots, turnips, radishes,
+parsnips, etc., are generally reckoned among the
+succulent tubers on account of the large proportion
+of juice that they contain. Irrespective of
+the beet, which furnishes a considerable portion
+of the sugar of commerce, none of them may be
+looked upon as foods of a very important character,
+as they contain only relatively small proportions
+of sugars, starches, and nitrogenous
+materials. Beets, however, do contain a very
+high percentage of that which makes potatoes so
+popular,&mdash;about eighty-five per cent. of starches
+and sugars, with only a trifle of nitrogenous
+material. When young and tender they are
+often eaten as a salad, either alone or mixed
+with other vegetables, and are generally regarded
+as being wholesome and highly nutritious.
+They should not be eaten by dyspeptics
+when pickled, on account of the vinegar.</p>
+
+<p>Artichokes are occasionally eaten, but are not<span class='pagenum'><a name="Page_137" id="Page_137">[Pg 137]</a></span>
+nutritious, although they agree well with many
+persons.</p>
+
+<p>Carrots, when young and fresh, are fairly digestible,
+but like other vegetables are exceedingly
+apt, particularly if old, to produce intestinal
+disturbances in dyspeptics. They are not
+very commonly eaten in the United States, but
+where selected with care we would profit by
+their more frequent use. They contain a small
+percentage of starches, with an insignificant
+proportion of vegetable albumin.</p>
+
+<p>Turnips are exceedingly unwholesome, contain
+very little nourishment, and may be eaten
+with impunity only by persons in vigorous
+health. The same remarks apply to radishes,
+and to parsnips.</p>
+
+<p><i>Green Vegetables.</i>&mdash;Vegetables of this class
+are of much more value from the standpoint of
+their agreeable taste, and the consequent stimulating
+effect upon the appetite, than from the
+nutritive materials that they contain. Some of
+them are eaten cooked, while others are usually
+consumed in a raw state. They are all much
+less indigestible if eaten when quite young and<span class='pagenum'><a name="Page_138" id="Page_138">[Pg 138]</a></span>
+fresh&mdash;drying seemingly having the effect of
+producing alterations in them that predispose
+to dyspeptic disturbances in those so inclined.</p>
+
+<p>Spinach is one of the most digestible of the
+entire group, and is much eaten in all parts of
+the world.</p>
+
+<p>Turnip-tops differ in no essential particular
+from spinach. They have a somewhat bitter
+taste, but when young and fresh are highly
+palatable, and if thoroughly cooked cause comparatively
+little intestinal trouble, but like
+spinach they contain practically no nourishment.
+The same may be said of the leaves of
+various other plants commonly served as
+greens, among them beet-tops, and dandelion-tops.</p>
+
+<p>Cabbages, many different kinds of which are
+habitually eaten as food in civilized countries,
+have comparatively little nutritive value, and
+are, generally speaking, decidedly indigestible,
+although young and vigorous persons, particularly
+where they take abundant out-door exercise,
+find no difficulty in assimilating the inner
+portions of the fresh cabbage &ldquo;head.&rdquo; As in
+the case with other vegetables, the soil and locality<span class='pagenum'><a name="Page_139" id="Page_139">[Pg 139]</a></span>
+in which the cabbage is grown largely influences
+its taste, and to some extent its digestibility.
+It should never be given to infants.
+Sauerkraut is a preparation of cabbage leaves
+produced by adding salt, and later crushing
+them with considerable pressure; after a time
+alterations occur of a fermentative character,
+and the product is generally regarded as more
+wholesome than fresh cabbage.</p>
+
+<p>Cauliflower consists of masses of the somewhat
+modified flowers of a plant closely related
+to the cabbage, and is, when properly prepared,
+palatable, and perhaps somewhat more digestible
+than cabbage. Cole, and Brussels sprouts,
+are plants of the cabbage family, and are perhaps
+even more indigestible.</p>
+
+<p><i>Salad Plants.</i>&mdash;The leaves of the lettuce are
+usually eaten raw, most commonly being
+served as a salad in combination with oil and
+vinegar, or lemon juice. That the leaves possess,
+when treated in this way, a very palatable
+taste all will perhaps agree, but they cannot be
+said to be of any nutritive value, nor are the
+acids just referred to conducive to their digestibility.<span class='pagenum'><a name="Page_140" id="Page_140">[Pg 140]</a></span></p>
+
+<p>On account of their somewhat pungent taste,
+watercresses are used in many parts of the
+world as ingredients of salads, but they are, of
+all vegetables, the ones that are most liable to
+transmit disease to man, for in addition to the
+possibility of contracting in this way typhoid
+fever, dysentery, cholera, and the ordinary intestinal
+worms, the human being is apt to receive
+with them the eggs of the flukes, and the
+spores of the am&oelig;b&aelig; that produce chronic tropical
+dysentery. As they are probably never
+grown under such conditions as to preclude the
+possibility of this danger, it would be the part of
+wisdom to absolutely refrain from their use.</p>
+
+<p><i>Onions, Leeks, Shallots, and Garlic.</i>&mdash;Vegetables
+of this group are eaten either raw or
+cooked, and of all those consumed in the former
+state are least liable to transmit disease, owing
+to the fact that they are nearly always thoroughly
+peeled before being eaten. They have
+the advantage, furthermore, that they may be
+preserved for long periods of time in such a way
+as to be fit for food, and when properly cooked
+have a delicate flavor, and are quite wholesome
+although furnishing little food for the body.<span class='pagenum'><a name="Page_141" id="Page_141">[Pg 141]</a></span>
+Garlic is never eaten as a vegetable, but serves
+as the basis for many of the delicate sauces for
+which the French cooks are so justly celebrated.</p>
+
+<p>The tomato has been used as a food only
+within comparatively recent times, it having
+been formerly thought to be poisonous. Like
+the onion it may be eaten either raw or cooked,
+and if taken in moderation does not, as a rule,
+produce any serious harm. When eaten in
+greater quantities, both on account of the acid
+that it contains and its relatively small proportion
+of assimilable nutriment, the tomato is exceedingly
+prone to cause intestinal disturbances,
+and should rather be regarded as a fruit than a
+vegetable. Growing at some distance from the
+ground, it is rather less apt to convey diseases
+than the majority of vegetables eaten in a raw
+state.</p>
+
+<p>While celery is generally eaten raw, it furnishes
+a palatable dish when cooked in milk.
+It should not be eaten by dyspeptics or children,
+particularly if raw. Similarly the cucumber has
+a well-merited reputation for producing dyspeptic
+disturbances. It is only eaten raw, is frequently
+served as a salad, and should be used<span class='pagenum'><a name="Page_142" id="Page_142">[Pg 142]</a></span>
+only when very young and fresh, and eaten only
+by persons of sound digestion.</p>
+
+<p>Okra is much prized in the Southern States
+as the principal ingredient of a very palatable
+soup, but is not as a rule looked upon with favor
+by the uninitiated. It is also much eaten boiled
+and served with a little butter and pepper.
+When fresh and young it is fairly digestible,
+and furnishes a very agreeable addition to the
+dinner.</p>
+
+<div class="blockquot"><p>In addition to those already referred to, there are
+a number of vegetables that are very popular either
+alone, or in combination as salads&mdash;particularly in
+the South; among them are green peppers, parsley,
+mint, capers, endive, and chicory. The remarks
+already made concerning green vegetables apply
+equally to these just mentioned, and it should here
+again be particularly insisted upon that salads containing
+acids are unwholesome for infants and children,
+and should be used sparingly even by those in
+health. None contains much nourishment.</p>
+
+<p>Among easily digestible vegetables asparagus probably
+takes front rank, and in addition to this has the
+merit of being exceedingly agreeable to the taste.
+It possesses little nutritive value, but when young,
+fresh, and well cooked, it may be taken even by
+infants without harm.</p>
+
+<p>Rhubarb, or &ldquo;pie plant,&rdquo; is eaten stewed, and
+<span class='pagenum'><a name="Page_143" id="Page_143">[Pg 143]</a></span>made into pie. It is said to be somewhat laxative,
+and is decidedly more wholesome than many others.
+The squash, when properly cooked is comparatively
+wholesome, but contains little nourishment, and is
+of no particular value as a food, and the pumpkin
+is not much better, although useful during the winter
+for making pies after the ordinary vegetables
+and fruits are gone.</p>
+
+<p>Cranberries, when thoroughly cooked and separated
+from the hulls, form the basis of a delicious jelly
+that is widely eaten in the winter over all portions
+of the United States. Like all sweets it is not entirely
+wholesome for dyspeptics or infants, but as it
+is usually eaten with meats and not in great quantities,
+it may be looked upon as being one of the
+most wholesome of all foods of this class. It does
+not seem to have such a tendency to produce sour
+stomach in many dyspeptics as is so frequently done
+by other foods containing vegetable acids.</p></div>
+
+
+
+
+<h2><a name="CHAPTER_IX" id="CHAPTER_IX"></a>CHAPTER IX</h2>
+<p><span class='pagenum'><a name="Page_144" id="Page_144">[Pg 144]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>DANGER IN FRUITS AND PICKLES</h3>
+
+
+<p>It is an error shared almost universally by
+both medical men and the laity that fruits and
+raw foods are wholesome. Everyone is familiar
+with the fact that fruits produce intestinal
+disturbances in children,&mdash;not only when
+they are very young, but after their digestive apparatus
+is fully developed. Rather curiously,
+however, instead of ascribing the disturbances
+that follow to the real cause, we generally dismiss
+the matter with the assertion that &ldquo;early
+fruits are unhealthy,&rdquo; or trace the resulting ill
+effects to some other equally imaginary factor.
+In reality the reason why diarrh&#339;a and other
+intestinal troubles so often occur after eating
+fruits in the early spring is that the boy or girl
+after a winter's fast greedily devours enormous
+quantities of them when they first ripen, and
+disturbances follow in proportion to the amount
+and character of these substances taken.<span class='pagenum'><a name="Page_145" id="Page_145">[Pg 145]</a></span></p>
+
+<p>There can be no question that fruits, while
+extremely palatable, usually produce trouble in
+dyspeptics, and even in those who still possess
+unimpaired digestive organs ill effects quite
+constantly follow on the heels of the taking of
+food of this character. Unfortunately, however,
+the great majority of dyspeptics have
+symptoms that in no way outwardly point
+toward digestive errors; as common examples,
+we might refer to the blackheads, pimples and
+small boils, so frequently observed on the faces
+of young boys and girls, or the rheumatic pains,
+and, at a later time, the &ldquo;Bright's disease,&rdquo; that
+occur in older people. When you tell such patients
+that their trouble is indigestion, they are
+often mildly indignant, and loudly protest that
+they can eat anything with impunity; that they
+never have heart-burn, feelings of heaviness
+after eating, pains in the abdomen, or other
+symptoms referable to the stomach and intestines.
+We are rather disposed to be proud of
+our digestive powers, just as we are of our bodily
+strength, and nothing is more common than
+for chronic dyspeptics to maintain that they
+have never had indigestion in their lives,<span class='pagenum'><a name="Page_146" id="Page_146">[Pg 146]</a></span>
+and to resent any insinuation to the contrary.</p>
+
+<p>Another popular error, almost universally accepted,
+is that fruits are highly nutritious; as
+a matter of fact they consist almost wholly of
+water, and of materials that are utterly indigestible.
+The latter substances pass through
+the alimentary tract, therefore, in much the
+same condition that they enter and serve no better
+purpose than to promote, somewhat, activity
+in the bowels. Nevertheless the writer does not
+wish to be misunderstood as advocating total
+abstinence from such a palatable class of foods;
+no harm results in most people if they only take
+perfectly ripe and fresh fruits in moderation
+now and then; and these should be always eaten
+after meals rather than before.</p>
+
+<p>The fruits that contain comparatively little
+acid are, as a rule, more wholesome than those
+that are rich in substance of this kind. For
+example, perfectly fresh and ripe figs or peaches
+may be taken by most persons with impunity
+if they be eaten after meals, and at intervals
+of at least two or three days. Acid fruits, particularly
+lemons, seem to be peculiarly unwholesome;<span class='pagenum'><a name="Page_147" id="Page_147">[Pg 147]</a></span>
+apples are prone to cause trouble and can
+rarely be eaten without ill effects, however mellow
+and palatable they may be. It sometimes
+happens that persons take grape-fruit with less
+harm than others.</p>
+
+<p>Closely akin to fruits in their deleterious action
+on the digestive apparatus are sours in any
+form whatever. Women, especially, indulge
+freely and at irregular hours in foods containing
+much vinegar, lemon-juice, etc.,&mdash;usually in
+the form of pickles or salads. In healthy persons,
+in moderation, foods of this character perhaps
+produce no appreciable trouble, but nothing
+is more thoroughly established than that
+they act harmfully on the general run of dyspeptics,
+such as most of us are to a greater or less
+degree after thirty years of age. This leads to
+the remark that here, as in everything else, we
+must regard individual peculiarities&mdash;it being
+true that one person can eat without ill effects
+what may produce decided disturbances in
+others, or suffer from excess when moderation
+would entail no ill-effects.</p>
+
+
+
+
+<h2><a name="CHAPTER_X" id="CHAPTER_X"></a>CHAPTER X</h2>
+<p><span class='pagenum'><a name="Page_148" id="Page_148">[Pg 148]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>DRINKS&mdash;PROPER AND HARMFUL</h3>
+
+
+<p>An immense amount of rubbish has been written
+during the last few decades concerning the
+supposed good effect of excessive water-drinking
+on the human economy. Something like a
+quarter of a century ago a London physician by
+the name of Haig brought forward and strenuously
+advocated the view that a large number
+of minor ailments were the result of the presence
+in the body of excessive quantities of uric acid;
+applying the well known fact that the substance
+just mentioned requires a large amount of
+water to dissolve it he conceived the idea that
+the proper remedy was to flood the body with
+enormous quantities of liquids, and thus, as it
+were, wash the offending substance out of the
+system. So plausible did he make this theory
+appear that it was accepted very largely by medical
+men, who in turn taught it to the general
+public. Within recent times it has been fortunately<span class='pagenum'><a name="Page_149" id="Page_149">[Pg 149]</a></span>
+shown that Haig's theory was wholly
+chimerical, and that quantities of uric acid
+greatly in excess of the normal amount could
+collect in the body, or might be injected into
+the blood-vessels, without the least harm resulting;
+thus, at one blow, this widely accepted
+theory was annihilated, and there now remains
+no sort of reason for attempting to remove uric
+acid by excessive water-drinking, or by other
+means.</p>
+
+<div class="blockquot"><p>It is fortunate that the uric-acid theory has been
+disproved, for the excessive use of water is not only
+unnecessary, but highly injurious to the digestive
+organs, particularly when the fluids are taken at or
+about meals. Experience has shown that excessive
+stomach-acidity, which is the most common form of
+indigestion, is in a large degree dependent on the
+taking of liquids while eating, and that even in those
+who are healthy any more than small quantities
+cannot be looked upon as being wholesome. In
+dyspeptics liquids seem to act in a hurtful way in
+several different directions. For example, where
+persons constantly take liquids while eating the necessity
+of properly chewing the food is largely done
+away with; in addition to this the mere presence of
+water in the stomach seems to tend to the production
+of increased acidity, for it has often been observed
+by the writer that even where food was eaten dry
+<span class='pagenum'><a name="Page_150" id="Page_150">[Pg 150]</a></span>indigestion would follow in many dyspeptics if
+they took water just before or immediately after
+eating.</p></div>
+
+<p>The only sensible advice that can be given in
+this connection is that persons should take no
+more liquids that they feel a desire for, and
+they should avoid taking them in any quantity
+about meal time. What has just been said concerning
+water applies equally well to milk.
+When taken alone it very frequently agrees with
+patients much better than does solid food, but
+when mixed with the latter is prone to produce
+indigestion, just as does water. Fermented
+milk in the form of buttermilk is a very popular
+beverage in some parts of the world, but
+it may be well doubted as to whether it deserves
+the reputation for wholesomeness generally accorded
+it; being a liquid, and at the same time
+acid, it is peculiarly prone to increase acidity,
+and is not tolerated by persons who suffer with
+sour stomach. It should, however, be said that
+it, on the other hand, seems to agree particularly
+well with some people, and has been known
+when taken alone, at least temporarily, to relieve
+obstinate forms of indigestion.<span class='pagenum'><a name="Page_151" id="Page_151">[Pg 151]</a></span></p>
+
+<p><i>Coffee.</i>&mdash;The most universal beverage taken
+at meal time in America is undoubtedly coffee.
+Each morning countless thousands are cheered
+and stimulated by its invigorating properties to
+undertake their daily tasks, but, as is always the
+case after taking drugs that have such action
+the system has to pay the penalty in a reaction
+following later, during which the capacity for
+work is diminished. It is, however, true that
+the effect last referred to is not of such importance
+as to constitute in itself a serious objection
+to the use of coffee, but other ill results
+are rather prone to ensue that in many instances
+change the aspect of the question entirely. In
+a great many people, particularly after the first
+vigor of youth has passed, coffee produces anything
+but pleasant effects, and on some it seems
+to act as a downright poison. Like all liquids
+taken at meal time, it predisposes to acid indigestion,
+particularly when it is sweetened. It
+is likewise true that when it contains any considerable
+quantity of cream the liability to
+dyspeptic disturbances following its use are particularly
+great&mdash;doubtless as a result of the considerable<span class='pagenum'><a name="Page_152" id="Page_152">[Pg 152]</a></span>
+quantity of melted fats that it contains
+under such circumstances.</p>
+
+<div class="blockquot"><p>From the foregoing it appears then that coffee
+without either cream or sugar is less unwholesome
+than when these substances are added to it, but even
+when it is taken in this way it causes decided symptoms
+of indigestion in many persons. The writer
+is not of the opinion that the habitual taking of
+coffee is to be commended, and would, therefore,
+not advise its constant use; it, however, must be admitted&mdash;as
+is the case with all other substances that
+cause indigestion&mdash;that in many people, and particularly
+in those who live out-of-doors and are actively
+engaged in physical occupations, the use of coffee
+seems to result in no harm. Like other substances
+that cause indigestion in a concentrated form, coffee
+when largely diluted is less apt to produce disturbances
+of this kind; for example, a beverage consisting
+of two-thirds of hot skimmed milk and one-third
+coffee may be taken by many dyspeptics in
+reasonable amounts without any particular harm.
+Parents should be warned against allowing growing
+children to drink coffee; it seriously interferes with
+the normal chemical changes going on in their bodies,
+and is almost certain to be followed in later life by
+nervous dyspepsia.</p></div>
+
+<p><i>Tea.</i>&mdash;The stimulating principle of tea is
+chemically so nearly like that of coffee that they
+are generally considered as being one and the<span class='pagenum'><a name="Page_153" id="Page_153">[Pg 153]</a></span>
+same. That they differ decidedly in their action
+on the stomach and the body generally
+there can, however, be no doubt. The stimulating
+action of tea comes on more slowly than
+that of coffee, and is correspondingly prolonged.
+In most persons it is not so apt to produce nervousness,
+nor is its action in preventing sleep
+so pronounced. On the stomach it also produces
+effects that are diametrically opposed to
+those induced by coffee, since, instead of stimulating,
+it seems actually to retard the secretion
+of acids. It is, therefore, probably true that we
+should look upon tea as a beverage with much
+less disfavor than we do coffee&mdash;though, of
+course, it should always be remembered that
+there may be, and unquestionably are, many exceptions
+to this judgment.</p>
+
+<div class="blockquot"><p>Probably no other daily article of food or drink
+is so commonly prepared in an improper manner as
+tea&mdash;which is all the more curious when we consider
+that perhaps none other that requires heat for its
+preparation is so easily made. It should be brewed
+by simply pouring boiling water upon the leaves,
+but the vessel containing the decoction should not
+be placed over the fire while the tea is being prepared.
+Of even greater importance is the necessity
+of allowing the water to remain in contact with the
+<span class='pagenum'><a name="Page_154" id="Page_154">[Pg 154]</a></span>leaves only a few moments&mdash;<i>never more than a
+minute if we wish the tea to be good</i>. The reason
+for the latter precaution lies in the fact that tea-leaves
+contain a considerable amount of tannic acid,
+and, as the longer the water and leaves remain together
+the more of this substance is extracted from
+the latter, it is not difficult to see that we should
+be careful to allow only a brief contact between the
+two; the presence of this acid is undesirable, not only
+on account of the fact that it gives to the decoction
+a bitter and unpleasant taste, but because it has a
+tendency to cause digestive disturbances. It is seemingly
+not generally known that there are many
+varieties of tea, and that some of them are so superior
+in flavor and bouquet to others that they
+might well be entirely different substances. The
+best of all (in the writer's opinion) are those that
+are composed largely of leaves grown in Ceylon,
+usually mixed with India tea. If we will demand
+of our grocer a first-class Ceylon tea we will find
+that a beverage may be made from it that will appeal
+quite as much to the palate as a good coffee.</p>
+
+<p>Before dismissing this subject finally, some reference
+should be made to ice-tea. This beverage is
+exceedingly palatable when properly prepared, and
+under such circumstances by no means deserves the
+disfavor with which it is regarded by many. The
+latter circumstance is entirely due to two things;
+first, we find too frequently that it is the habit of
+house-keepers to pour boiling water on the leaves
+when the midday meal is cooked and to allow them
+<span class='pagenum'><a name="Page_155" id="Page_155">[Pg 155]</a></span>to soak together until night, and second, the fact
+that lemon-juice is very commonly added to the tea
+before being drunk. The ice that the tea contains
+has little or nothing to do with the dyspeptic disturbances
+that frequently follow the drinking of cold
+tea. If we will leave out the lemon and pour off the
+water after it has been in contact with the tea leaves
+for something like a minute, it will be discovered that
+practically all of the ill effects usually ascribed to
+this palatable beverage have been done away with.</p></div>
+
+<p><i>Alcohol.</i>&mdash;A discussion of beverages would
+not be complete without some mention of those
+containing alcohol. This at once brings us face
+to face with the bitter controversy on this subject
+that has been waged so long throughout
+the United States, and which can only be considered
+here from the standpoint of the effects
+of alcohol on the human economy, and to draw
+corresponding conclusions.</p>
+
+<p>That alcohol, even in very small quantities,
+reduces the general strength and capacity for
+work there can be no question, and in addition
+we find from experiments carefully conducted on
+the lower animals that the liability to infection
+by various disease-producing germs is greatly
+increased by the administration of even minute<span class='pagenum'><a name="Page_156" id="Page_156">[Pg 156]</a></span>
+amounts of the drug. A man then who is a
+habitual user of alcoholic drinks not only
+thereby diminishes his capacity to labor effectually,
+but at the same time renders himself
+more liable to disease. No more striking example
+of this could be brought forward than the
+well established fact that persons who use alcohol
+are exceedingly prone to consumption&mdash;so
+true is this, indeed, that we might almost look
+upon the drug as being practically the cause of
+this disease in most instances. Of course the
+bacillus of tuberculosis must be present in order
+for the malady to develop, but we find that the
+alcohol has prepared a soil for the growth of
+the germ which would not otherwise exist.
+This holds with equal force as regards other infectious
+diseases.</p>
+
+<p>Again, it is true that maladies that result
+from bad digestion and improper assimilation
+are frequently produced by the habitual use of
+alcoholic liquors. Gout and Bright's disease
+are in the vast majority of cases the indirect off-spring
+of habitual drinking. It should be noted&mdash;and
+the distinction is of importance&mdash;that the
+affections of a grave character most frequently<span class='pagenum'><a name="Page_157" id="Page_157">[Pg 157]</a></span>
+produced by the alcoholic habit do not ensue as
+a consequence of what could be rightly called
+intemperate taking of the drug,&mdash;its moderate
+use more commonly resulting in serious disease
+than when it is taken in great excess.</p>
+
+<div class="blockquot"><p>The explanation of this probably lies, at least in
+part, in the fact that the majority of drunkards
+only take alcohol at greater or less intervals, and as
+a consequence the system has time to recuperate between
+sprees. The typical dipsomaniac goes weeks,
+months, and even years without drinking at all, but
+when he is seized by the desire for drink he throws
+everything else aside and spends days and weeks in
+a prolonged debauch; during this period he eats very
+little, and as a consequence largely avoids the grave
+dyspeptic disturbances that would otherwise inevitably
+result. Alcoholics of this class acquire catarrhal
+conditions of their stomachs, and if seized with some
+acute disease, like pneumonia, during or just after
+a spree, quickly die in a large proportion of cases,
+but they do not develop gout or Bright's disease as
+a rule, nor do they very commonly become consumptive,
+as is the case with those who take the drug in
+small quantities day by day. Furthermore, it would
+appear that the grave disorders that so frequently
+follow the long-continued use of alcohol cannot be
+said to be the direct result of the use of the drug,
+but ensue as a consequence of the stimulating action
+of the alcohol on the appetite, leading to over-eating.<span class='pagenum'><a name="Page_158" id="Page_158">[Pg 158]</a></span>
+Under such circumstances indigestion follows
+from excessive over-feeding, and this is added
+to by the naturally irritating effect of the alcohol
+on the stomach. When this is continued through a
+series of years, the assimilating power of the organism
+gradually deteriorates, and we begin to meet
+with chronic dyspepsia, acute Bright's disease, and
+cirrhosis of the liver. Let no one then consider that
+he is not misusing alcohol for the reason that he
+only takes a drink before meals&mdash;it would be far
+better if he were to go on a moderate spree occasionally.</p></div>
+
+<p>In this connection mention should be made of
+the great evil of patent medicines containing,
+and in reality essentially consisting, of alcohol.
+A vast number of them are widely sold under
+the misleading statement that they relieve catarrh,
+cure diseases of the kidneys, and that they
+act as tonics and general invigorants of the entire
+system. Masquerading under one guise or
+another they are sold to the unsuspecting public&mdash;prohibitionists
+for the most part&mdash;who fondly
+imagine that their glass of &ldquo;bitters,&rdquo; &ldquo;liver-regulator,&rdquo;
+or &ldquo;safe cure for the kidneys,&rdquo; is entirely
+harmless. Let all such be warned that
+with scarcely an exception patent medicines of
+this class are nothing more nor less than poor<span class='pagenum'><a name="Page_159" id="Page_159">[Pg 159]</a></span>
+whisky containing some bitter to disguise the
+taste, and that they are in fact taking a drink
+when they use nostrums of this kind. The ultimate
+effect of this kind of drinking is to produce
+serious and grave diseases.</p>
+
+<p>This discussion of the effect of alcohol on the
+human body would not be complete without calling
+attention to the extraordinary fact that those
+peoples to whom we owe our modern civilization
+have from time immemorial, most of all others,
+consumed the greatest amount of alcohol. Explain
+it as we may, the fact remains that the
+greatest achievements of the world were brought
+about by a society in which a very large proportion
+of its members were in the habit of more
+or less constantly taking alcoholic beverages.
+Naturally, the query is forced upon us whether
+this drug may not have played some important
+part in the great results achieved. Unfortunately,
+no one can answer one way or another,
+but our very ignorance should emphasize the importance
+of looking at the question from every
+side, and not jumping at conclusions before they
+are warranted by facts. It is true that most of
+our positive knowledge on this subject would<span class='pagenum'><a name="Page_160" id="Page_160">[Pg 160]</a></span>
+condemn alcohol as being the greatest curse of
+the ages, but it may be that it has played a
+beneficent part in the affairs of mankind
+through devious paths impossible to trace. Unquestionably
+a drug, the taking of which assists
+us in momentarily throwing our troubles
+aside, must be of a certain positive value to
+mankind. If only it possessed these good qualities
+with none of its bad ones!</p>
+
+<p>Having considered very briefly the general effects
+of alcohol on the system a few remarks
+may be appropriately made concerning the several
+beverages commonly consumed in the
+United States for which it serves as a basis.</p>
+
+<p><i>Whisky.</i>&mdash;Under the term whisky will here
+be included all of those stronger alcoholic beverages
+that are the product of distillation. In
+addition to those commonly designated as such
+we may reckon brandy, gin, and rum, and at
+the same time those subtle combinations called
+mixed-drinks, for which they serve as a basis.
+It will, perhaps, startle the average reader when
+the statement is made that whisky and its near
+relatives just referred to, particularly when diluted
+by water, are by far the least harmful of<span class='pagenum'><a name="Page_161" id="Page_161">[Pg 161]</a></span>
+all alcoholic drinks. Their bad reputation lies
+in the fact that on account of their large percentage
+of alcohol they are usually preferred by
+drunkards, and that when consumed in excessive
+amounts by those unaccustomed to their
+use there often follow those frightful crimes
+with which these particular forms of alcohol
+are so odiously associated. The facts are, however,
+that when taken in moderation they are
+much less prone to produce indigestion than
+wines or malt liquors, and where one is determined
+to drink, they should unquestionably
+receive the preference. It should not be understood
+that the writer is in any way advocating
+their use, but the facts of experience compel
+him to state frankly that the least harmful of
+all alcoholic beverages is whisky, or its near
+relatives.</p>
+
+<p><i>Wines.</i>&mdash;There are a large number of fermented
+juices of fruits that are known as wines.
+They are either sweet or acid in taste, and both
+are peculiarly prone to induce dyspepsia in
+persons with delicate stomachs. Irrespective
+of their delicate flavor, which, in many instances,
+appeals strongly to the palate, the only<span class='pagenum'><a name="Page_162" id="Page_162">[Pg 162]</a></span>
+virtue that they may be said to possess is that
+they contain alcohol in small amounts; this,
+however, is off-set entirely by their large percentage
+of sugars and acids, causing them to be
+much more unwholesome than plain whisky.</p>
+
+<p><i>Beers and Malt Liquors.</i>&mdash;It is very fortunate
+that in those states of the American Union
+that have recently enacted prohibition laws,
+beer and other malt liquors are now being
+widely sold under the plea that they are non-intoxicating
+and that they are in no way unwholesome.
+While it is true that the former
+claim is in a measure correct, it is a fact well
+understood by those who have given the matter
+study that they are perhaps the most unwholesome
+of all alcoholic beverages. Those in the
+habit of using them are almost universally
+under the impression that they are harmless,
+and as the taste for them is easily cultivated,
+those who once acquire the habit are very apt
+to take them in greater or less quantities daily.
+As a result of this, chronic digestive disturbances
+are always sooner or later set up, and the
+victim in the course of time often acquires a
+gouty tendency, which is all the more dangerous<span class='pagenum'><a name="Page_163" id="Page_163">[Pg 163]</a></span>
+for the reason that in America it scarcely
+ever manifests itself in acute joint inflammations.
+The patient gets into what has been
+called a &ldquo;lithemic&rdquo; state, which is but another
+name for gout, and sooner or later is exceedingly
+apt to develop a chronic form of Bright's
+disease. It is greatly to be deplored that some
+of our professional national school-masters do
+not address themselves to this subject rather
+than to appealing to the worst passions of the
+ignorant in attacking the great institutions of
+our country, and in assailing the fundamental
+principles of our government that come down to
+us as a priceless heritage from the wise and
+patriotic statesmen who first brought our nation
+into life.</p>
+
+<p>In addition to the three great classes of alcoholic
+beverages already considered there are
+innumerable others, fortunately but little known
+to the general public, and prized only by connoisseurs
+in such matters. As we happily have
+no problem confronting us in any way similar
+to the absinthe-habit, so common in France, it
+is not deemed necessary here to do more than
+merely to refer to them.</p>
+
+
+
+
+<h2><a name="CHAPTER_XI" id="CHAPTER_XI"></a>CHAPTER XI</h2>
+<p><span class='pagenum'><a name="Page_164" id="Page_164">[Pg 164]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>IMPORTANCE OF GOOD COOKING</h3>
+
+
+<p>Reference has already been made to certain
+misconceptions concerning cooking diligently
+circulated in recent years by various quacks.
+The victim is advised that he must take large
+quantities of raw eggs and milk, and at the
+same time is instructed to eat a number of
+other specially prepared articles furnished at
+a stiff price and certified as being raw by the
+&ldquo;medical company&rdquo; furnishing the &ldquo;treatment.&rdquo;
+Since it is quickly discovered by those
+who are entrapped by charlatans of this kind
+that the only raw foods that they can take with
+comfort and without disgust are milk and eggs,
+they naturally practically live on these alone,
+and as these foods are extremely digestible and
+nutritious, improvement in the patient's condition
+not uncommonly results.</p>
+
+<p>Nevertheless, it is unquestionably true that
+the vast majority of foods are greatly improved<span class='pagenum'><a name="Page_165" id="Page_165">[Pg 165]</a></span>
+in digestibility, and are rendered much more
+palatable by thorough cooking. After being
+properly cooked there develop in foods certain
+flavors and odors that are highly appetizing,
+and unquestionably aid in the subsequent digestion
+of the same. With but few exceptions,
+foods are so altered by heat that their proper
+mastication becomes much easier, and cooking,
+therefore, materially aids in reducing them to a
+state in which they are much more readily acted
+upon by the digestive juices. It should never
+be forgotten, also, that cooking is of the utmost
+importance from the standpoint of killing
+bacteria and animal parasites that may be present
+in food. If we were to adopt universally the
+habit of eating everything raw, the general
+mortality would certainly be considerably increased.</p>
+
+<p><i>Cooking of Starchy Foods.</i>&mdash;Nothing in the
+whole art and science of preparing food for
+the human being is of so much importance as
+the proper cooking of starches. As a result
+of the heat employed, certain chemical changes
+are induced in the starch-granules, as a consequence
+of which they are rendered digestible.<span class='pagenum'><a name="Page_166" id="Page_166">[Pg 166]</a></span>
+It is of fundamental importance that at all
+times and under all circumstances the cooking
+of this class of foods should be as thorough as
+is possible, for when this is not done digestive
+disturbances are sure to follow, and much of
+the food is actually wasted. There are but few
+cardinal principles in the ordinary hygiene of
+life that are so commonly neglected as this,
+since it is the habit of a large proportion of the
+American people to consume three times a day
+masses of tenacious starch which has not been
+acted upon by heat sufficiently to render it digestible.</p>
+
+<p>Of all the different methods of cooking
+starches, by far the most common, and, therefore,
+the most important, is the process called
+baking. While it is not possible in this volume
+to go into the subject with the thoroughness
+that it deserves, the principal points deserve
+some mention. They may be briefly stated as
+follows:</p>
+
+<div class="blockquot"><p>(1) The flour must be made into a dough in which
+are incorporated substances that produce a gas called
+carbon dioxide, which, forming in innumerable small
+bubbles throughout the mass, cause the whole to
+<span class='pagenum'><a name="Page_167" id="Page_167">[Pg 167]</a></span>swell; when this is completed the bread is said to
+have &ldquo;risen.&rdquo; Of course the object of this is to
+produce a thorough breaking up of the sticky dough&mdash;with
+the result that when the bread is finally
+cooked it is light and fluffy, and can be readily masticated.</p>
+
+<p>(2) After the process just described has been
+completed the bread should be thoroughly cooked,
+for reasons which have already been explained.</p>
+
+<p>(3) After cooking has been accomplished the bread
+should be thoroughly dried, either by keeping it hot
+until this occurs, or, what is better, permitting it
+to remain warm for a time and then allowing the
+process to be completed in a natural way by putting
+the bread aside for several days. It is necessary for
+bread to be dried in order that it may be thoroughly
+soaked in saliva during the process of chewing.</p></div>
+
+<p>If the principles above enunciated be properly
+followed out, good wholesome bread will result.
+There are, of course, many details connected
+with the preparation of food known to
+expert cooks into which it will not be possible
+for us to go here, and for which the reader is
+referred to any good cook-book.</p>
+
+<p>Some starchy foods such as rice and potatoes,
+do not lend themselves readily to the production
+of breads, and are consequently usually
+cooked in some other manner. It cannot be<span class='pagenum'><a name="Page_168" id="Page_168">[Pg 168]</a></span>
+too strongly insisted upon that they should be
+rather <i>steamed</i> than boiled,&mdash;the process being
+usually carried out by placing a small
+amount of water with them and allowing it to
+boil away; we should remember also that the
+principles just insisted upon in connection with
+making bread apply here with equal force&mdash;we
+should cook thoroughly and serve both as
+dry as is possible.</p>
+
+<p><i>Cooking of Meats.</i>&mdash;Here again it is necessary
+to insist upon the necessity of thorough
+cooking. The error has long prevailed that
+raw meats are wholesome, but within recent
+years it has been clearly demonstrated that this
+old view is erroneous. The muscle-fibers that
+constitute the bulk of the nourishment of meats
+are separated from each other by a substance
+which cannot be acted upon by the juices of the
+stomach until it has been heated to a temperature
+which results in the cooking of the entire
+mass. It is true that the muscular substance
+proper may be digested without heat&mdash;resembling
+in this way the white of the egg, to which
+it is chemically closely related; by scraping meat
+with some dull instrument the muscle fibers may<span class='pagenum'><a name="Page_169" id="Page_169">[Pg 169]</a></span>
+be separated in a more or less pure state&mdash;leaving
+the substance that requires heat in order
+to become digestible behind&mdash;and after having
+been removed in this way, of course, may be
+eaten in a raw or semi-cooked condition without
+ill effects. In preparing meat it is not absolutely
+essential that it be cooked until
+thoroughly &ldquo;done&rdquo;&mdash;a slight tinge of red being
+allowable.</p>
+
+<p><i>Healthful Recipes.</i>&mdash;In an <a href="#APPENDIX">Appendix</a> to this
+volume will be found a series of recipes for
+the preparation of common foods, for which
+the author is indebted to Dr. Mary E. Lapham,
+of Highlands, N. C. They will be found extremely
+practicable for making not only very
+palatable but thoroughly wholesome dishes; and
+are earnestly recommended to young housewives,
+who err through ignorance, as a rule,
+rather than because of carelessness or of lack
+of good materials. It has often been said that
+the road to a man's heart lies through his
+stomach. It would not be surprising to learn
+that this aphorism fell first from the lips of
+some wise woman who had observed that in a
+great number of cases unhappiness in home-life<span class='pagenum'><a name="Page_170" id="Page_170">[Pg 170]</a></span>
+had resulted primarily from lack of home-comfort,
+and chiefly from unvaried, unappetizing
+meals and table-service. Another point is well
+worth remembering, especially by young married
+women: a man whose home is pleasant and
+comfortable is likely to spend as much of his
+time there as he can&mdash;if it is otherwise, he will
+seek some place that has these desirable qualities,
+such as his club, or an arm-chair in some
+corner saloon. Furthermore, a man who is not
+only abundantly, but <i>nicely</i> fed, has far less desire
+for the stimulants which lead to drunkenness,
+than the man who is denied at home the
+properly cooked and seasonably varied food
+which his system craves. No better work in
+the &ldquo;Temperance cause&rdquo; can be done than to
+make an attractive home.</p>
+
+<p>These are facts which many a young housewife
+needs to learn and keep in mind; and it is
+for her benefit that Dr. Lapham has prepared
+her simple but excellent cooking directions presented
+in the <a href="#APPENDIX">Appendix</a>.</p>
+
+
+
+
+<h2><a name="CHAPTER_XII" id="CHAPTER_XII"></a>CHAPTER XII</h2>
+<p><span class='pagenum'><a name="Page_171" id="Page_171">[Pg 171]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>SEVEN AVOIDABLE DISEASES</h3>
+
+
+<h4>MALARIA FEVER.</h4>
+
+<p>Malaria, in its various manifestations, has
+ever constituted the principal obstacle to the
+civilization of all tropical and semi-tropical
+countries, and as a consequence vast tracts of
+the richest and fairest portions of the world
+have remained uncultivated and unredeemed
+from their primitive savage state. Recent investigations
+have shown that this disease can
+be easily prevented if the matter is taken up intelligently.</p>
+
+<p>Malaria is a disease produced by a parasite
+belonging to the very lowest order of animal
+life&mdash;the <i>Plasmodium malaria</i>, which is conveyed
+from man to man by that genus of
+mosquitoes called the Anopheles. The parasite
+attacks and destroys the red cells of the
+blood, and produces a poison that causes the
+symptoms characteristic of malaria.<span class='pagenum'><a name="Page_172" id="Page_172">[Pg 172]</a></span></p>
+
+<p><i>Course of the Disease.</i>&mdash;The most common
+and well-recognized symptoms of malaria are
+those that occur in that variety of the disease
+which is known as malarial or intermittent
+fever. In this type the patient&mdash;who may or
+may not have at intervals for some days
+noticed chilly sensations, a feeling of fullness
+in the head, and general bodily depression&mdash;is
+suddenly seized with a chill followed by a high
+fever and subsequent profuse perspiration;
+after these symptoms subdue, which generally
+requires several hours, the patient returns to
+a practically normal condition and feels, on
+the whole, well until the next attack occurs.
+These chills-and-fever paroxysms occur at various
+intervals depending upon the character of
+the parasite inducing them, the most common
+form being that which produces a chill every
+day. In some instances the malady comes on
+more insidiously, there being no marked chills
+but only periodical elevations of temperature.</p>
+
+<p>In the more chronic forms of the disease the
+unfortunate victim is frequently subjected for
+years to attacks of fever coming on at irregular
+intervals, the patient being more or less of<span class='pagenum'><a name="Page_173" id="Page_173">[Pg 173]</a></span>
+an invalid throughout the course of the disease.
+In other instances the brain becomes affected,
+producing very alarming symptoms; and
+in quite a proportion of cases the malady ultimately
+terminates in chronic Bright's disease.</p>
+
+<p><i>Treatment of the Disease.</i>&mdash;Most fortunately,
+we have in quinine, when properly administered,
+a medicine that in practically all instances acts
+as a specific in this affection; but it should be
+used only on the advice and under the directions
+of a physician. In the more chronic
+forms of the disease, combinations of arsenic,
+with such tonics as nux vomica, iron, and small
+doses of some of the preparations of mercury,
+produce permanent cures where quinine has
+failed. It is of the utmost importance that attention
+be given to the treatment, as, so long as
+the patient remains with the parasites in his
+blood, so long is he a menace to his friends and
+neighbors.</p>
+
+<p><i>Mode of Infection Through Mosquitoes.</i>&mdash;The
+most brilliant triumph in modern medicine,
+and one of the most creditable achievements
+of human ingenuity, has been the absolute
+demonstration that malaria is carried<span class='pagenum'><a name="Page_174" id="Page_174">[Pg 174]</a></span>
+from man to man by means of the Anopheles
+mosquito, and that the disease can, in nature,
+be produced in absolutely no other way. This
+is not a theory, but it is a fact which has been
+demonstrated in its every detail beyond dispute,
+and we are now happily in a condition to reject
+our venerable notions concerning bad air,
+miasma, etc.</p>
+
+<div class="blockquot"><p>Before describing the method by which infection
+takes place, it is well to say a few words concerning
+the mosquito that acts as a carrier of the disease,
+which may be easily differentiated from other similar
+gnats. The malarial mosquito has a body which is
+placed parallel to and almost on the same plane with
+the front portions of the insect, and as a consequence,
+when at rest on walls or other objects, the back of
+the body sticks out almost or quite at right angles
+with the surface upon which it is resting. The back
+portion of the common mosquito forms an angle with
+the front part of its body, with the effect that both
+ends of the insect point toward the object upon which
+it rests. There are still other differences that clearly
+differentiate the malarial from the common mosquito,
+but the one given ordinarily serves to distinguish
+between them. The malarial mosquito is pre-eminently
+a house-gnat, being scarcely ever seen in the
+woods or open, but may be found&mdash;oftentimes in
+great numbers&mdash;in all malarial localities, lying quietly
+during the day in dark corners of rooms or stables.
+<span class='pagenum'><a name="Page_175" id="Page_175">[Pg 175]</a></span>This mosquito practically never bites in the day, but
+will do so in a darkened room, if a person will remain
+perfectly quiet; their favorite time for feeding
+is in the early parts of the night and about
+daybreak&mdash;all of which accounts for the fact, long
+observed, that malarial fever is almost invariably
+contracted at night. The malarial mosquito bites
+and then goes back to some dark corner where it
+remains quiescent for forty-eight hours, at the end
+of which time it again descends to feed. Contrary
+to the general opinion mosquitoes bite many times,
+and frequently remain alive for months&mdash;the malarial
+mosquito particularly living in cellars and attics
+oftentimes throughout the entire winter.</p>
+
+<p>If one of these mosquitoes bite a person with
+malaria, the parasites are sucked in along with the
+blood and pass into the stomach of the gnat, making
+their way ultimately into the body substance; here
+the parasites undergo a series of multiplications, a
+single one of them sometimes producing as many
+as ten thousand young malarial parasites. After
+the parasites have developed fully, which requires
+eight days in warm weather, they make their way
+to the venom-gland of the mosquito and there remain
+until it bites, when they are injected into the
+body of the individual attacked along with the poison.</p>
+
+<p>After getting into the human blood, each parasite
+attacks a red-blood cell, bores into it, and grows at
+the expense of the cell until it reaches maturity, at
+which time it divides up into from seven to twenty-five
+young parasites which are liberated and each in
+<span class='pagenum'><a name="Page_176" id="Page_176">[Pg 176]</a></span>turn attacks a new cell. This process goes on until
+a sufficient number of parasites are produced in the
+individual to cause the symptoms of malaria, and the
+new subject of the disease thereafter becomes a source
+of danger to others in the vicinity through the intervention
+of still other malarial mosquitoes.</p></div>
+
+<p><i>Malaria Avoidable.</i>&mdash;From the foregoing it
+is seen that the proper way to avoid malaria
+is so to screen houses that mosquitoes cannot
+enter them. Persons in malarial districts
+should not sit on open porches at night, and
+should be careful to sleep under properly constructed
+nets. If this be done, there is absolutely
+no danger of anyone ever contracting the
+disease. It will be well observed that these precautions
+are not necessary in the daytime, as
+the malarial mosquito rarely attempts to bite
+during this period.</p>
+
+<p>It should be remembered by those who have
+the disease that they are a constant source of
+danger to people living in the vicinity, and
+they should be doubly careful as long as the
+disease persists to avoid being bitten by mosquitoes
+at night. It is furthermore their duty
+to vigorously treat the disease until the parasites<span class='pagenum'><a name="Page_177" id="Page_177">[Pg 177]</a></span>
+are no longer present in their bodies, at
+which time they cease to be a menace to others.</p>
+
+<p>Many children have malaria without showing
+symptoms, and, if allowed to sleep without
+being properly covered with a net, are very apt
+to infect a large number of malarial mosquitoes;
+the blood of children in malarial localities
+should be examined from time to time, and
+if the parasites be found, the children should be
+given the proper remedies until a cure is effected.</p>
+
+<p>Particular attention should also be directed
+to the fact that almost all Negroes in malarial
+localities of the South harbor the parasites,
+though very few of them show symptoms of
+their attacks. It is, therefore, very important
+that they be treated properly, and their white
+neighbors should see to it, for their own safety,
+that they do not sleep in houses unprotected
+by nets.</p>
+
+<p>If the precautions herein detailed were properly
+carried out, for even a few months, malaria
+would practically cease to exist wherever this
+was done, and would not recur unless individuals
+from other places suffering from the disease<span class='pagenum'><a name="Page_178" id="Page_178">[Pg 178]</a></span>
+were to come into the districts where the
+Anopheles mosquito is present, and so give it
+to the gnats&mdash;to be by them recommunicated to
+humanity.</p>
+
+
+<h4>TUBERCULOSIS.</h4>
+
+<p>Of all the enemies of mankind, tuberculosis,
+in its various forms, takes the first rank. Of
+protean manifestations, occurring in almost
+every part of the body and producing diseases
+of the brain, of the nerves, of the bones, of the
+skin, and of all of the internal organs&mdash;pre-eminent
+is the terrible malady we call consumption,
+which is tuberculosis of the lungs. It has
+been estimated that one-seventh of all the people
+born into the world die as a result of this
+malady in some one of its various forms, and it
+is probable that one person out of every three
+dying between the ages of fifteen and sixty
+years, succumb to this disease. As a result of
+the labors of thousands of patient, self-sacrificing
+investigators&mdash;many of the most distinguished
+of whom have died of this disease
+while carrying on their work&mdash;the peculiarities
+of this affection are now fairly well<span class='pagenum'><a name="Page_179" id="Page_179">[Pg 179]</a></span>
+understood, and if we were to apply the knowledge
+which we now possess in our attempts
+to free ourselves from its ravages, there is no
+question but that within a comparatively short
+period of time the disease would practically
+cease to exist.</p>
+
+<p><i>Character and Course of the Disease.</i>&mdash;Tuberculosis
+is produced by a minute vegetable parasite
+known as the <i>Bacillus tuberculosis</i>, a germ
+which not only occurs in the human being, but
+is widely distributed among the lower animals.
+Tuberculosis of the lungs (to restrict ourselves
+to this most important manifestation) generally
+comes on insidiously, there being usually no
+definite period from which the sufferer can date
+the onset of the malady. In the early stages
+there is usually loss of appetite and a pronounced
+feeling of weakness followed by a
+slight cough; the latter symptom frequently
+leads patients to erroneously believe that their
+trouble began with a bad cold, when as a matter
+of fact, the catarrhal trouble of the throat and
+bronchial tubes was originally produced by the
+germs of tuberculosis&mdash;there being no such
+thing as a cold changing into consumption. As<span class='pagenum'><a name="Page_180" id="Page_180">[Pg 180]</a></span>
+the disease progresses the patient complains of
+fever and chills, these symptoms being oftentimes
+periodical, and lead to the belief that the
+trouble is malarial fever: this mistake is very
+common, and whenever such symptoms appear
+a good physician should be immediately consulted.
+The patient also suffers from exhausting
+night-sweats in many instances, though this
+is not invariable. A rapid loss of flesh is one
+of the earliest and most common symptoms.
+The symptoms above enumerated continue and
+grow worse, and in quite a proportion of the
+cases there is, in addition, spitting up blood,
+which in some instances may be so pronounced
+that it becomes a distinct hemorrhage. In the
+more rapid or &ldquo;galloping&rdquo; forms of the disease
+the patient frequently dies within a few weeks
+or a month or so, while in the less severe types
+the malady may persist for many years before
+death occurs.</p>
+
+<p><i>Treatment.</i>&mdash;The treatment of tuberculosis
+by drugs has proven an entire failure, but a
+large number of persons afflicted with this disease
+will recover, if placed under proper hygienic
+conditions.<span class='pagenum'><a name="Page_181" id="Page_181">[Pg 181]</a></span></p>
+
+<p>The patient should be put on a porch or in
+a tent, whether it be winter or summer, and
+kept in bed at absolute rest as long as there is
+any fever, and should be fed in abundance with
+good, wholesome food. While this treatment
+appears simple it should always be carried out
+under the directions of a physician, as it is
+only possible for those having a thorough
+knowledge of the subject to give such directions
+as would lead to a rapid cure of the patient.</p>
+
+<p><i>Modes of Infection.</i>&mdash;Hereditary tuberculosis,
+notwithstanding a popular idea to the contrary,
+is very rare, but there is no question
+that those persons in whose family tuberculosis
+exists are much more prone to contract the
+disease than others. In just what manner the
+germ of consumption gains entrance to the
+human body, we are more or less uncertain, but
+there are reasons for the belief that in many instances
+they pass in by means of the inhaled
+air; there is no doubt that in a small percentage
+of cases the bacillus gains entrance to the
+body through an abrasion of the skin or of some
+mucous membrane; finally the bacteria are<span class='pagenum'><a name="Page_182" id="Page_182">[Pg 182]</a></span>
+often taken in with the foods that we eat, or
+by putting objects upon which the germs are
+present into the mouth, or eating with hands
+which have been contaminated and not washed.
+Of the foods that contain the germs of consumption,
+milk is unquestionably the most common,
+as there can be no question that fully 25 per
+cent. of our cows have this disease, and under
+such circumstances their milk is usually infected
+with the bacillus that produces the malady;
+meats, likewise, often contain germs of this disease,
+but, as they are usually cooked, no harm,
+as a rule, results.</p>
+
+<p>Of quite as much importance as the introduction
+of the germ into the body is the resisting
+power of the individual at the time when this occurs,
+since the disease can make no progress unless
+the tissues have become susceptible through
+lowered resistance. All things then that have
+the effect of lowering the vitality of the body
+act as predisposing causes to consumption;
+such, for example, as <i>WANT OF PROPER
+FOOD</i>, <i>LACK OF SLEEP</i>, <i>IMPROPER
+CLOTHING IN COLD AND WET
+WEATHER</i>, <i>AND LIVING IN DAMP AND</i><span class='pagenum'><a name="Page_183" id="Page_183">[Pg 183]</a></span>
+<i>IMPROPERLY VENTILATED HOUSES</i>;
+excesses, <i>PARTICULARLY THE TAKING
+OF ALCOHOL</i>, conduce to the development of
+the disease&mdash;long-continued inebriety being beyond
+doubt the cause that most frequently leads
+to consumption. It is a common error that alcoholic
+stimulants tend to ward off consumption,
+and it is absolutely certain that these substances
+not only do not act in a curative way in those
+who have already contracted the disease, but are
+positively detrimental. In order then to avoid
+consumption&mdash;and this is particularly of importance
+for those in whose family there is a
+predisposition to the disease&mdash;the individual
+should live soberly, should try at all times to
+obtain a reasonable amount of good food,
+should sleep a sufficient number of hours, and
+should be clothed properly, particularly in the
+winter. Those who devote their time and
+energy to the performance of their work&mdash;being
+careful of course not to labor excessively&mdash;are
+much more apt to escape consumption than
+those who do otherwise. It is particularly of
+importance that those who have a tendency towards
+consumption should early learn, and<span class='pagenum'><a name="Page_184" id="Page_184">[Pg 184]</a></span>
+throughout life practice, the habit of <i>BREATHING
+THROUGH THE NOSE</i>: if this rule be
+followed a large percentage not only of the
+germs of consumption, but other bacteria as
+well, are filtered out during their passage
+through the nose and do not reach the lungs.
+Cleanliness is also of much importance&mdash;a bath
+taken each morning in moderately cold water being
+conducive to health, not only as regards consumption
+but other diseases as well. It is of
+course necessary that dwelling houses should be
+kept thoroughly clean.</p>
+
+<div class="blockquot"><p><i>Advice to Diseased Persons.</i>&mdash;In all cases where
+a person observes in himself, or in those for whom
+he is responsible, the symptoms already detailed,
+it is his duty to at once consult an intelligent
+physician, and if it be found that tuberculosis is
+present, every precaution should be taken by the diseased
+individual to prevent the further spread of
+the malady. <i>IN SUCH A CASE THE SPUTUM
+THAT IS CONSTANTLY BEING COUGHED UP
+CONTAINS MYRIADS OF THE GERMS</i>, and it is
+of the utmost importance in order to prevent other
+persons in the neighborhood from being infected that
+this <i>SPUTUM BE DESTROYED</i>. The patient
+should at all times carry about with him either a
+small receptacle into which the sputum can be expectorated,<span class='pagenum'><a name="Page_185" id="Page_185">[Pg 185]</a></span>
+or a large cloth which would answer the
+same purpose, and in either case the sputum should
+be burned; if this be impracticable, it should be
+placed in some good antiseptic, such as a saturated
+solution of carbolic acid or a 1-to-1,000 solution of
+corrosive sublimate in water. The patient's handkerchiefs
+should be thoroughly boiled, and his clothing
+should receive like treatment. Every precaution
+should at all times be observed in order to prevent
+the sputum getting onto the furniture or floors, as,
+under such circumstances, it quickly dries and being
+broken up into small particles is carried by means
+of the air to other parts of the house.</p>
+
+<p>The patient should always remember that the
+quicker he is placed under proper treatment the more
+the chances of ultimate recovery; in the early stages
+almost all of the cases of this kind are curable, but
+later this is not often accomplished.</p></div>
+
+
+<h4>TYPHOID FEVER.</h4>
+
+<p>Of all of the infectious diseases prevalent in
+the United States, typhoid fever is one of the
+most common and fatal. As a result of its
+ravages a vast amount of invalidism, suffering
+and financial loss is brought about each year,
+and a frightful mortality results. It has for
+some time been recognized that typhoid fever
+is among the most preventable of all diseases,
+and if our people would bestir themselves and<span class='pagenum'><a name="Page_186" id="Page_186">[Pg 186]</a></span>
+carry out the comparatively simple rules that
+are necessary for its prevention, the scourge
+would, in a short time, practically cease to exist
+among us.</p>
+
+<p><i>Character and Course of the Disease.</i>&mdash;Typhoid
+fever, enteric fever, or abdominal typhus,
+is an infectious disease believed to be caused
+by a specific bacterial germ known as the <i>Bacillus
+typhosus</i>. It develops, as a rule, quite
+slowly, the first symptoms being loss of appetite,
+headache, and a marked fatigue on slight
+exertion. These symptoms gradually grow
+worse, fever develops, and the patient oftentimes
+suffers with chilly sensations; the temperature
+gradually rises, and in the course of
+from a few days to a week reaches a height of
+102 degrees, 103 degrees, 104 degrees, or 105
+degrees F. In many cases no symptoms exist
+that indicate trouble with the bowels, but in the
+severe forms of the disease diarrh&#339;a generally
+comes on during the first week and continues
+throughout the course of the disease.</p>
+
+<p>During the second week the symptoms above
+detailed continue, becoming often more severe,
+and there develops great nervousness and delirium.<span class='pagenum'><a name="Page_187" id="Page_187">[Pg 187]</a></span>
+About this time there are frequently
+observed over the chest, abdomen and thighs,
+minute reddish spots resembling flea-bites; these
+spots last for a few days and then pass away
+and are followed by a fresh crop in other situations.
+During this period of the disease inflammation
+of the bronchial tubes frequently
+comes on, and now and then pneumonia
+develops. Bleeding from the bowels is
+an occasional highly characteristic symptom of
+the second week. When the disease follows a
+normal course, the symptoms during the third
+week begin gradually to abate; the fever lessens,
+and the patient, though much emaciated,
+gradually returns to a normal condition.</p>
+
+<div class="blockquot"><p>Unfortunately, however, the disease does not always
+pursue this favorable course, for, in quite a
+proportion of instances, the symptoms increase in
+severity during the second or third week, the patient
+becomes profoundly prostrated, the delirium deepens,
+and death occurs. The hemorrhage from the bowels,
+in some instances, is so severe that death is produced
+even in comparatively early stages of the affection.</p>
+
+<p>In many instances, through indiscretion, usually
+as a result of eating solid food, patients who are apparently
+on the road to rapid recovery, relapse, and
+the disease repeats the course already detailed.</p>
+
+<p><span class='pagenum'><a name="Page_188" id="Page_188">[Pg 188]</a></span>It is of importance to remember that now and
+then so-called walking cases of typhoid fever occur,
+the disease in these instances being characterized by
+the fact that the symptoms are so slight that the
+sufferer does not feel it necessary to go to bed.
+However, in these mild cases, fatal hemorrhage from
+the bowels is as frequent as in the severer types, and
+as a consequence the patient should receive careful
+attention. Moreover, it is of importance to remember
+that from this mild form of the affection the most
+malignant varieties of the disease may be contracted.</p>
+
+<p>The mortality in typhoid fever varies from five
+to twenty per cent., depending upon the character
+of the disease and the nature of the nursing and
+treatment that the patient receives.</p></div>
+
+<p><i>Modes of Infection.</i>&mdash;It is clear that typhoid
+fever is the result of the entrance into the body
+of some minute form of germ-life, whether this
+be the bacterium generally supposed to induce
+the disease or not. This contagion is beyond
+question a living something which multiplies
+with great rapidity under proper conditions,
+and, escaping from the bodies of those infected
+with the disease, in one way or another, reaches
+other individuals. It is beyond question true
+that the virus passes from the body of those infected
+by means of the urine and feces, and it<span class='pagenum'><a name="Page_189" id="Page_189">[Pg 189]</a></span>
+is likely that the secretions from the mouth and
+nose frequently contain the germs that cause
+the fever.</p>
+
+<p>As the germs are certainly extraordinarily
+minute, a very small amount of any of these excretions
+might produce the disease in healthy
+individuals if it were to get into their bodies
+through water, milk, or any uncooked food, or
+if it were to find lodgment about the nose or
+mouth, or get upon the hands of other persons.
+It should also be remembered that the virus
+may easily get upon cooking-utensils, drinking-cups,
+bed-linen, and other articles with
+which we are constantly brought into close contact,
+and that the disease might be transmitted
+in this way. It is also true that the malady
+may be carried from place to place by insects,
+particularly flies; the latter may readily get
+enough infectious material upon their legs in
+various ways, and then, crawling over the food,
+leave the deadly poison deposited upon it.</p>
+
+<p><i>Treatment of Typhoid Fever.</i>&mdash;As soon as
+the symptoms appear, a physician should be
+called and his directions faithfully and carefully
+followed out. Nothing in this disease is<span class='pagenum'><a name="Page_190" id="Page_190">[Pg 190]</a></span>
+of more importance than careful nursing, and
+it is absolutely necessary that the patient receive
+only liquid diet until the physician permits
+other food.</p>
+
+<p>Wherever possible then, patients with typhoid
+fever should be completely isolated, since, if
+this is not done, other members of the family
+are almost sure to contract the malady&mdash;a result
+which almost everyone has seen who has
+had any experience with the disease. Wherever
+possible patients should be sent to a hospital,
+but where this cannot be done they
+should be placed in an outhouse, if practicable,
+or in an isolated room, which should be
+thoroughly disinfected after the patient's recovery.
+No one should visit a typhoid-fever
+patient, except when compelled to do so, and we
+should be particularly careful to prevent children
+from coming in contact with them, as it
+has been shown that they contract the disease
+much more readily than grown people. It is
+also of importance that persons should not sit
+for any length of time in the sick room, and,
+above all, under no circumstances, should cooking
+and eating be done there. The room in<span class='pagenum'><a name="Page_191" id="Page_191">[Pg 191]</a></span>
+which the patient is placed should be furnished
+only with those things absolutely necessary, and
+it is particularly desirable that carpets and curtains
+should be removed. It is well to wash the
+floor each day with some antiseptic solution.</p>
+
+<p>Those persons who come in contact with typhoid
+fever should wear outer clothing which
+can be easily washed and boiled. After touching
+the patient, or any of his clothing, the
+hands should be at once thoroughly scrubbed
+in an antiseptic solution. Of course, under no
+circumstances, should the nurse eat or drink
+from the same vessels that the patient does.</p>
+
+<p>None of the excretions from persons afflicted
+with typhoid fever should ever be emptied until
+thoroughly disinfected with creo-carboline or
+strong lime-water, and under no circumstances
+should these be poured out in the neighborhood
+of springs or wells. Towels, handkerchiefs, and
+clothing that comes in contact with the patient
+should be thoroughly disinfected before being
+sent to the laundry. This is best accomplished
+by thorough boiling, but in cases where this can
+not be at once carried out, it is advisable to
+use some chemical antiseptic; of these, perhaps<span class='pagenum'><a name="Page_192" id="Page_192">[Pg 192]</a></span>
+the best is creo-carboline, which may be employed
+in a 1-500 solution in water; where this
+solution is not obtainable, a 5-per-cent. solution
+of carbolic acid in water will answer. It
+should also be remembered that the water in
+which typhoid-fever patients are bathed necessarily
+becomes infected, and this should always
+be thoroughly disinfected before being emptied.
+These precautions should be carried out for
+some time after the patient has recovered, as it
+is well known that persons, under such circumstances,
+for some time frequently contain the
+poison in their evacuations.</p>
+
+<div class="blockquot"><p>After the patient recovers, the room should be disinfected
+with formaldehyde gas obtained from the
+substance known as &ldquo;formalin.&rdquo; This gas may now
+be obtained from the formalin without the use of
+heat in the following manner: When everything is
+ready, and the room properly sealed, thirteen ounces
+of permanganate of potash to each quart of formalin
+are placed in a large vessel, the room being closed
+immediately after the two substances are put together;
+it is important that the permanganate be
+placed in the vessel first. When this method is employed
+a quart of formalin should be used to each
+one thousand cubic feet of air-space in the room.
+As the gas, by this process, comes off with great
+<span class='pagenum'><a name="Page_193" id="Page_193">[Pg 193]</a></span>rapidity, it is not necessary to keep the room closed
+more than about four hours. This method is to
+be advised for the reasons that it acts more quickly
+than the older one, and there is never danger of fire.</p>
+
+<p>In cases where houses are too open to permit of
+disinfection by means of gas, the sick chamber should
+be thoroughly washed with a solution of corrosive sublimate,
+carbolic acid or some other good disinfectant.</p></div>
+
+
+<h4>HOOK-WORM DISEASE.</h4>
+
+<p>It has been only recently recognized that a
+large percentage of the invalidism and a great
+number of the deaths yearly in the southern
+portion of the United States are caused by a
+very small intestinal parasite known as the
+<i>Necator americanus</i>, or hook-worm. This parasite
+has unquestionably existed over the area
+just named since the advent of the Negro&mdash;recent
+investigations having shown that the worm
+is in all probability of African origin. This
+hook-worm disease is probably the most common
+of all the serious diseases prevalent in the
+South, and as it is easily curable, and can be
+readily prevented, there is no matter which
+should be of greater interest to the people in
+the infected regions, especially those who live
+in villages or on farms.<span class='pagenum'><a name="Page_194" id="Page_194">[Pg 194]</a></span></p>
+
+<p><i>Character of the Disease.</i>&mdash;The animal parasite
+called hook-worm closely resembles, externally,
+the pin-worm which so often occurs in
+children. The female, which is larger than the
+male, measures somewhat more than half an
+inch in length, and has the thickness of a knitting-needle;
+the male is between a quarter and
+three-eighths of an inch in length as a rule.
+The parasite possesses around its mouth a row
+of minute plates somewhat resembling hooklets,
+by means of which it grasps hold of the mucous
+membrane of the intestine and bruises it sufficiently
+to cause the blood to flow; with this
+blood the parasite nourishes itself. At the same
+time the worm injects into the tissues a poison
+which has much to do with the symptoms that
+occur in the disease that it produces.</p>
+
+<p>These worms are usually present in great
+numbers, there being as a rule from 500 to
+2,000 of them, and as they unquestionably live
+at least eight or ten years, the unfortunate
+victim suffers for a long period of time as a result
+of their presence. While living in the intestines
+the females lay enormous numbers of
+eggs which pass out with the feces, and under<span class='pagenum'><a name="Page_195" id="Page_195">[Pg 195]</a></span>
+suitable conditions of temperature and moisture
+there develops within each of them, within
+from two to three days, a minute snake-like
+embryo which bursts through the shell of the
+egg and passes into the neighboring earth.
+Here the embryos live for considerable periods
+of time, and, ultimately, may infect other individuals,
+or those from whom the eggs were
+passed. There are at least two ways by which
+these embryos gain entrance into the human
+body. Some do so by getting into drinking-water
+and being swallowed; but, extraordinarily,
+they most frequently penetrate through
+the skin. When this happens the parasite, in
+passing through the skin, produces the disease
+known as &ldquo;ground-itch.&rdquo; The vast majority
+of the victims of this affection are children
+with whose skin the embryo comes in contact
+while they go barefooted during the summer
+months.</p>
+
+<p><i>Course of the Disease.</i>&mdash;Having entered
+through the skin, the embryos of the hook-worm,
+moving by a circuitous route finally reach the
+intestines, and, grasping hold of the mucous
+membrane with their saw-like teeth, they begin<span class='pagenum'><a name="Page_196" id="Page_196">[Pg 196]</a></span>
+to suck blood and grow until they reach
+the size of the adult worm in about a month
+or six weeks. Depending upon the number
+which have gained entrance, and the susceptibility
+of the individual, there now begins
+to develop symptoms of profound an&aelig;mia;
+the skin of the child becomes very pale,
+and assumes a sort of yellowish hue, and in
+cases where there is a severe infection, the
+victim begins to suffer with shortness of breath
+and dropsy. When this occurs the patient
+sometimes dies, but more commonly death
+results from contracting some other disease,
+which, under ordinary conditions, would produce
+no serious results. One of the most unfortunate
+effects of this malady is that when
+children become infected they cease to grow,
+and frequently retain the appearance of early
+youth even after they have reached full maturity
+in years. These unfortunates are generally incorrectly
+regarded as dirt-eaters. The symptoms
+frequently last over a period of many
+years, as in the intestines of these victims the
+worms that originally infect them live certainly
+eight or ten years, and during this period<span class='pagenum'><a name="Page_197" id="Page_197">[Pg 197]</a></span>
+it is beyond question true that additions to the
+original number are frequently received.</p>
+
+<p><i>Diagnosis and Treatment.</i>&mdash;There is no disease
+that can be diagnosticated with more ease
+and certainty; the eggs are present in the feces
+in great numbers, and by means of a microscope
+they can always be detected. In all cases
+where the disease is suspected, a half-teaspoonful
+of the feces of the person supposed to be
+infected should be placed in a bottle and sent
+to a competent microscopist for examination.
+This is done free of charge at the laboratories
+of most State Boards of Health in those parts
+of the country where the malady exists. Whenever
+an individual shows the symptoms above
+detailed, an intelligent physician should at once
+be called. We have medicines that act as
+specifics, and the disease can always be cured
+in a very short period of time.</p>
+
+<p><i>Preventive Measures.</i>&mdash;Of course the best
+method of preventing this disease is to administer
+to those already infected the proper
+medicines, and cause the expulsion from the intestines
+of the worms that lay the eggs.</p>
+
+<p>The indiscriminate scattering of the feces<span class='pagenum'><a name="Page_198" id="Page_198">[Pg 198]</a></span>
+around the stables, so very common in many
+districts, should be absolutely forbidden.
+Around the house where individuals have lived
+who have the disease every care should be
+taken to prevent contact with the earth in the
+neighborhood of places where the ground might
+have become infected. It would be advisable
+for children and others to wear shoes for at
+least a year after the last individual having the
+disease was cured; and as a precautionary
+measure it should be insisted upon that properly
+constructed privies or water-closets should
+be at every house, and that they should be used
+by everyone in whom there is a possibility that
+the disease exists.</p>
+
+
+<h4>DIPHTHERIA AND ITS TREATMENT.</h4>
+
+<p>Loeffler's discovery in 1884 of the germ of
+diphtheria, and its relation to the disease of the
+same name, established the specific infectious
+nature of this malady, and demonstrated beyond
+a doubt that membranous croup is not ordinarily
+an independent affection, but is almost
+always simply diphtheria of the wind-pipe.
+The discovery of antitoxin, some time later, reduced<span class='pagenum'><a name="Page_199" id="Page_199">[Pg 199]</a></span>
+the mortality of diphtheria from an average
+of 30% to 10% in ten years; its use has also
+shortened the course of the disease, and decreased
+greatly the frequency of the paralytic
+conditions that not uncommonly follow this
+malady.</p>
+
+<p><i>Character and Course of Diphtheria.</i>&mdash;Diphtheria
+is an affection caused by a bacterial microbe
+which produces a poison that acts locally
+upon the tissues invaded, and also, as a result
+of its introduction into the general circulation,
+brings about more or less profound effects on
+the entire system.</p>
+
+<p>The period of incubation is from two to ten
+days. The onset is generally characterized by
+a rise of temperature from 100&deg;F. to 104&deg;F.,
+chilliness, headache, and pain in the back and
+limbs. Albuminuria is common. The glands of
+the neck often become swollen. In mild attacks
+a slight sore throat is all that is complained of.
+In the majority of cases the disease attacks the
+throat and tonsils, and is characterized locally
+by the appearance of a membrane, which is usually
+gray or yellowish-white, elastic, and adheres
+tightly to the surface upon which it lies.<span class='pagenum'><a name="Page_200" id="Page_200">[Pg 200]</a></span>
+At times, however, the membrane is soft and
+pliable, and is easily separated from the tissue;
+such cases are frequently diagnosticated as follicular
+tonsillitis. A bad cold is occasionally the
+only symptom of the disease. The diagnosis
+should always be confirmed by bacteriologic examination.
+In some instances the wind-pipe is
+primarily attacked, but when the disease affects
+this part of the throat it is generally a consequence
+of the extension of the membrane downward
+from the region of the tonsils. In the former
+case the diagnosis is somewhat difficult, as
+cultures taken from the throat may not show
+the presence of diphtheria bacilli, though material
+that is coughed up may contain myriads of
+the germs; in this phase of the disease interference
+with respiration is the symptom most
+to be feared. The mucous membrane of the
+nose, eyes, ears and generative organs, may be
+affected. Wounds are also liable to become infected
+with this organism. In rare instances
+the membrane may extend down into the bronchial
+tubes and lungs, and has been found on
+post-mortem examination covering the inside of
+the stomach.<span class='pagenum'><a name="Page_201" id="Page_201">[Pg 201]</a></span></p>
+
+<p>As complications we may have broncho-pneumonia,
+acute Bright's disease, inflammation of
+the internal structures of the ears, bleeding
+from the nose, inflammation of the valves of the
+heart, and sometimes paralysis of this organ,
+with death; the last named sequel of diphtheria
+comes on during convalescence, usually from
+two to four weeks after the subsidence of local
+symptoms, and is due to inflammation of the
+nerves that control the heart. Much less commonly
+paralytic conditions of the palate, throat,
+eye muscles and the nerves of taste occur, and
+under rare conditions, paralysis of the lower
+extremities. Paralysis of some kind follows in
+from ten per cent. to fifteen per cent. of the
+cases, and appears with equal frequency after
+the mildest as well as following the most severe
+cases.</p>
+
+<p><i>Mode of Infection.</i>&mdash;The germs of diphtheria
+may be carried in articles used by persons with
+the disease, or they may be communicated by
+direct contact. The micro-organism is found in
+the secretions from the mouth, throat, or nose,
+and in particles of detached membrane. Bedding,
+utensils, etc., used in the room where a patient<span class='pagenum'><a name="Page_202" id="Page_202">[Pg 202]</a></span>
+has diphtheria, are liable to carry the
+germs if taken from the sick-room, and consequently
+should be always properly disinfected
+before being removed. Milk-bottles carried
+into the sick-room, or handled by persons caring
+for the patient, should never be returned to
+the dealer without being disinfected. Cats,
+and less frequently dogs, may contract the disease
+and convey it to those with whom they
+come in contact. Unrecognized mild cases are
+a frequent means of spreading the disease, as
+also is a too early release of patients after recovery.
+It is a much safer method of procedure
+to require at least two negative examinations
+before releasing a patient from quarantine,
+as during convalescence the germs may be
+entirely absent on one day and a few days later
+be quite abundant. The bacilli may remain in
+the throat from a few days to several years
+after the disease is apparently entirely well, and
+under such circumstances the persons carrying
+them become quite as great, if not a greater,
+menace to those with whom they came in contact
+as they were during the height of the disease.
+A thorough disinfection of the room and<span class='pagenum'><a name="Page_203" id="Page_203">[Pg 203]</a></span>
+everything used about the sick person should
+be carried out after the patient is released.
+Complete isolation should be observed during
+the illness, and as long as the bacilli remains in
+the throat.</p>
+
+<p><i>Treatment.</i>&mdash;Diphtheria antitoxin is the specific
+treatment of this malady, and should be
+given early in the disease. The chances of recovery
+decrease in proportion to the length of
+time existing between the onset of the affection
+and the time of administration of the drug.
+Antitoxin may be repeated in six hours after
+the initial injection if improvement is not noticed,
+but ordinarily twenty-four hours should
+elapse between doses. It is well to remember
+that it is safer to give too much antitoxin than
+too little. The initial curative dose varies from
+2,000 to 5,000 units, according to the age of the
+patient and the severity of the disease. When
+a case is seen late it is often advisable to begin
+with a large dose,&mdash;it being good practice under
+such circumstances to use at once as much as
+10,000 units or even more. The average case
+requires from the beginning to the end of the
+treatment a total of from 10,000 to 20,000 units,<span class='pagenum'><a name="Page_204" id="Page_204">[Pg 204]</a></span>
+but occasionally 50,000 or even 100,000 units
+may be necessary. There are very few risks in
+giving antitoxin. In a series of 50,000 cases
+treated with it only two deaths occurred sufficiently
+early after the injections to warrant the
+belief that this unhappy result was produced by
+the drug. It is worth remembering that asthmatic
+cases bear the administration of antitoxin
+very poorly; a marked and sometimes serious
+embarrassment of respiration, with cyanosis,
+unconsciousness, and general collapse may follow
+its use, but recovery is usual in such cases.</p>
+
+<div class="blockquot"><p>A condition known as anaphylaxis or hypersensitiveness,
+which at present is being much studied, may
+sometimes occur in the human being. This hypersensitiveness
+is manifested by the extraordinary peculiarity
+that any number of doses of antitoxin may be
+given provided they are administered within a period
+of less than ten or twelve days. On the other hand
+a single minute dose may induce this state after the
+period named, and, as we never know whether a patient
+is going to develop it or not, it becomes a question
+as to the safety of giving a second injection after
+ten or twelve days have elapsed following the administration
+of the initial treatment. As it is true that
+this hypersensitiveness once established in animals
+may continue throughout life, it becomes a question
+as to whether or not it is quite safe to administer antitoxin<span class='pagenum'><a name="Page_205" id="Page_205">[Pg 205]</a></span>
+to an individual who has had the drug given
+him at some prior time, and we are not as yet in a
+position to definitely determine the risks that are involved
+in such a procedure. There is no reason to
+doubt that this hypersensitiveness is much less marked
+in man than in the lower animals, and there can be
+no question that it much less commonly develops, but
+notwithstanding this it would be the part of prudence
+to avoid a second administration of the drug after the
+interval referred to in all instances where this seems
+possible. Anaphylaxis is thus seen to bear an important
+relationship to what is commonly called the
+&ldquo;immunizing treatment&rdquo; to prevent diphtheria,
+which consists in giving a moderate dose of antitoxin
+to a person immediately after exposure to the disease.
+Under such circumstances a degree of immunity is
+undoubtedly secured, but this passes off in the course
+of a few weeks, and the patient then becomes just as
+susceptible as he was before. Should he now contract
+diphtheria, we would be confronted with the possibility
+that the treatment by means of antitoxin might
+possibly produce serious and even fatal results.</p>
+
+<p>Occasionally rashes occur several days after the inoculation,
+but such disturbances are insignificant except
+for the immediate discomfort experienced. Antitoxin
+concentrated by the Gibson method has reduced
+to a considerable extent the number of cases in which
+rashes occur.</p></div>
+
+<p>Treatment other than by antitoxin is symptomatic.
+Where the disease occurs in the wind-pipe,<span class='pagenum'><a name="Page_206" id="Page_206">[Pg 206]</a></span>
+it may be necessary to pass a tube into its
+upper opening to allow the patient to breathe,
+and in other instances the wind-pipe is itself
+opened from the outside in order to permit a
+sufficient amount of air to enter the lungs to
+maintain life.</p>
+
+<p>It is of the utmost importance that patients
+be kept in bed until all danger of complications
+has passed. Death from heart-failure several
+weeks after the diphtheria in the throat is well,
+is not an uncommon result of the disease, and is
+especially prone to follow even the slightest exertion.
+Patients under such circumstances
+have been known to die from raising themselves
+up in the bed.</p>
+
+
+<h4>CEREBROSPINAL MENINGITIS.</h4>
+
+<p>Meningitis, or spotted fever, is one of the
+most terrible and fatal of all diseases, every
+case proving fatal in some local epidemics.</p>
+
+<p>Although the cause of the disease has been
+known for a number of years, the exact method
+by which the germ that produces it spreads
+from man to man was until quite recently entirely
+unrecognized, and even now it cannot be<span class='pagenum'><a name="Page_207" id="Page_207">[Pg 207]</a></span>
+said that the whole matter has been demonstrated.</p>
+
+<p><i>Character and Course of the Disease.</i>&mdash;Cerebrospinal
+meningitis is produced by a minute
+vegetable (bacterium), the <i>Micrococcus intracellularis</i>.
+This germ does not appear to occur
+normally in any of the lower animals, nor
+has it been found in the outer world, and is
+therefore to be regarded as distinctly a human
+parasite. It is very fortunately a germ of low
+vitality, as it develops only at about blood heat,
+and when expelled from its normal dwelling-place
+in the human body it dies very quickly.</p>
+
+<div class="blockquot"><p>The accompanying illustration shows how these
+bacteria appear under the microscope; the drawing
+was made from fluid taken from the spinal canal
+of a patient suffering from cerebrospinal meningitis.
+These germs get within the skull and spinal canal,
+and produce violent inflammation of the coverings
+of the brain and cord; these membranes are called
+&ldquo;meninges,&rdquo; hence the name &ldquo;cerebrospinal meningitis.&rdquo;
+Within a short time after their entrance pus
+is produced, and the condition becomes practically
+one of abscess around the brain and spinal cord.</p></div>
+
+<p>In almost all cases the disease is preceded by
+a slight catarrhal condition of the nose and<span class='pagenum'><a name="Page_208" id="Page_208">[Pg 208]</a></span>
+throat, the symptoms being those of an ordinary
+cold. The symptoms that point to the covering
+of the brain being attacked come on with great
+suddenness; there is usually a chill, followed by
+intense headache, vomiting, restlessness, with
+great dread of noises and bright light; in many
+cases reddish spots appear beneath the skin,
+and these are usually tender on pressure. In
+some cases the muscles of the neck become
+very stiff, and contract so that the head is
+drawn backward. The temperature is somewhat
+irregular, but is always above normal in
+the beginning, and sometimes goes very high;
+the pulse as a rule is normal, or but little accelerated.
+After the patient remains in this condition
+for a period varying from a few hours to
+several days, he generally becomes unconscious,
+and in a comparatively short time dies. In
+some cases the symptoms after starting off very
+violently quickly subside, and the patient makes
+a comparatively rapid recovery. In other instances
+the disease begins more mildly, the patient
+having more or less of the usual symptoms,
+but not so severely as is ordinarily the case; in
+such cases the patient may die, after lingering<span class='pagenum'><a name="Page_209" id="Page_209">[Pg 209]</a></span>
+weeks or months; or may make a protracted recovery,
+frequently with partial paralytic conditions
+that permanently remain.</p>
+
+<div class="blockquot"><p>Unfortunately we possess no specific for this disease.
+Recently there has come into vogue a treatment
+by a serum supposed to have antitoxic power against
+this disease, but its exact value is, as yet, by no means
+settled; it must be used early if any good is to be
+expected from it. In addition to the antitoxin all
+that can be done is to keep the patient quiet with
+anodynes, and to minister to his comfort in every way
+possible. Ice applications to the head sometimes alleviate
+the intense headache. As the disease is practically
+an abscess around the brain and cord, perhaps
+the most rational treatment would be to open up the
+skull and let the pus drain away.</p></div>
+
+<p><i>Mode of Infection.</i>&mdash;As this disease is one
+that is due to a specific germ it is obvious that it
+cannot exist without the presence of this organism;
+the malady is therefore infectious, and
+must necessarily be to a certain extent contagious,
+notwithstanding the fact that it is generally
+thought not to be so. The reason that the
+affection has not been thought to be contagious
+may be explained by the following facts: Recent
+investigation has shown that in many, if
+not all, instances of this disease, the germ may<span class='pagenum'><a name="Page_210" id="Page_210">[Pg 210]</a></span>
+be found in the nose and throat, where, as has
+already been explained, it sets up a condition
+resembling an ordinary cold. In all probability
+the infection takes place in the nasal cavity
+first, and the germ ultimately finds its way to
+the coverings of the brain. Now there is every
+reason to believe that in many, and probably in
+a great majority of instances, the germ goes no
+further than the mucous membrane of the nose,
+and the patient merely has as a consequence
+what he considers an ordinary cold. It is clear,
+however, that if another individual, who was
+very susceptible to this germ, should contract
+the disease from this person, he might have the
+meningeal form of it. In other words, it is probably
+true that the vast majority of people who
+are attacked by this organism simply get colds
+as a consequence, and only now and then does a
+person get meningitis as a result. This explains
+why the disease does not ordinarily appear
+contagious.</p>
+
+<p>The facts above stated are of much importance
+in combating the spread of this disease.
+People who are exposed to those having meningitis
+should be exceedingly careful not to get<span class='pagenum'><a name="Page_211" id="Page_211">[Pg 211]</a></span>
+upon their persons any of the secretions that
+come from the patient, and during periods of
+epidemics those who observe a bad cold coming
+on should promptly consult their physicians,
+and do everything to prevent the development
+of all catarrhal conditions in their noses.</p>
+
+<p>During epidemics persons with colds should
+be very careful not to allow other people to
+become infected from them. As cold and wet
+are undoubtedly predisposing causes to colds
+it is well for everyone to shun such exposure
+during periods when meningitis is prevalent;
+debilitating influences, such as alcoholic excess
+and lack of sleep, should also be avoided.</p>
+
+
+<h4>HYDROPHOBIA.</h4>
+
+<p>This disease, as it occurs in man, is practically
+always conveyed by the bite of some animal,
+the dog being the usual offender. The poison is
+present in the saliva of the diseased animal
+and is transmitted through wounds made by its
+bite.</p>
+
+<p>As observed in the dog, there are two types
+of the disease,&mdash;one the &ldquo;furious,&rdquo; the other
+the &ldquo;paralytic.&rdquo;<span class='pagenum'><a name="Page_212" id="Page_212">[Pg 212]</a></span></p>
+
+<div class="blockquot"><p><i>In the furious type</i> the animal first appears to
+be restless and somewhat excited. He seeks dark
+places and apparently prefers to be by himself. In
+this stage of the disease the dog's appetite is good
+and may be excessive; he responds to orders although
+his attention can be attracted only for a moment at
+a time. As the malady progresses the animal becomes
+more and more restless, and develops a desire
+to tear those things about him into pieces. There
+is described a peculiar bark at this stage of the disease;
+instead of ending as it ordinarily does, it is
+prolonged and terminates in a higher pitched note
+simulating a cry. This is supposed to be very characteristic
+at this stage of the affection. The appetite
+gradually diminishes, food is refused, and swallowing
+becomes difficult. As the symptoms gradually
+progress the dog shows signs of delirium and
+begins to wander. As a rule, he goes about with his
+tail hung, mouth wide open, and with a wild look in
+his eyes, biting as he goes, anything that happens to
+be directly in his path; seldom does he turn aside
+to disturb anything or anybody. In the later stages
+of the disease paralysis generally develops, beginning
+in the hind legs and soon involving the body. If
+the animal be now carefully observed it will be seen
+that he cannot swallow. There is no dread of water,
+as the name &ldquo;hydrophobia&rdquo; implies, and as is commonly
+thought, the animal often attempting to drink,
+but owing to the paralysis of the muscles of the
+throat this is impossible. Inability then to swallow
+either water or solid food is one of the surest and
+<span class='pagenum'><a name="Page_213" id="Page_213">[Pg 213]</a></span>most reliable signs of rabies. Weakness becomes very
+marked, and the animal finally lies down in a stupor
+and dies. The entire course of this type may last
+from six to ten days; generally it is four or five.</p>
+
+<p><i>The paralytic type</i> of the disease occurs in fifteen
+or twenty per cent. of the cases. The onset is, as a
+rule, the same as that observed in the furious type.
+Instead, however, of the dog beginning to wander,
+as previously mentioned, the animal becomes paralyzed,
+the paralysis first affecting the muscles of
+the jaw, later of the tongue. As is the case in the
+furious type of the disease, the animal loses the power
+to swallow both solids and liquids, but has no fear
+of water. The mouth remains wide open, the tongue
+protruding, and an abundant amount of thick saliva
+exudes. The animal remains quiet, does not attempt
+to bite any animal or individual. Death occurs on
+the second or third day of the disease.</p></div>
+
+<p><i>Precautions.</i>&mdash;When an individual is bitten
+by an animal either supposed or known to be
+rabid, the wound should be immediately cauterized
+with some caustic, preferably concentrated
+nitric acid. This should be applied without
+fear because it is safer to use too much than
+too little. In case this is not available any
+strong caustic may be used. Punctured wounds
+should be laid open with a knife and the surfaces
+freely cauterized. It should not be forgotten<span class='pagenum'><a name="Page_214" id="Page_214">[Pg 214]</a></span>
+that the slightest scratch from the tooth of a
+rabid animal may lead to the development of
+hydrophobia in man, and it therefore behooves
+all persons bitten by dogs to take every precaution
+possible. Even though the animal at
+the time may appear to be healthy, some strong
+antiseptic should be applied to the wound,
+and the animal carefully watched until all possibility
+of his having the disease has passed.
+Many persons have died from slight wounds
+inflicted by animals appearing at the time to
+be perfectly well.</p>
+
+<p>Attention should also be directed to the fact
+that wounds where the teeth of the animal pass
+through the clothing are not so dangerous as
+those where no such protection intervenes.
+Bites about the face and head are much more
+frequently followed by rabies than those inflicted
+on the extremities, and, of course, where
+wounds are deep the chances of infection are
+much greater; where injuries of the latter kind
+are inflicted it is practically out of the question
+to thoroughly cauterize them, and the patient
+should immediately receive the Pasteur treatment.
+It is probable that if thorough cauterization<span class='pagenum'><a name="Page_215" id="Page_215">[Pg 215]</a></span>
+be not done within five minutes that it cannot
+be relied on to prevent the development of
+the disease; where there is any doubt the only
+safety lies in the Pasteur treatment. Where
+a person is bitten by a dog supposed to be rabid
+the animal should be caught, if possible, and
+kept carefully isolated for at least ten days;
+should it appear well after the expiration of
+this period no fear need be felt as to the results
+of its bite, but if it should die the head should
+be cut off, packed in ice, and sent to some
+laboratory for examination.</p>
+
+<p><i>Under no condition should the animal be
+killed, as the best possible proof of the harmlessness
+of its bite would lie in its continuing to live.</i></p>
+
+<p><i>Treatment.</i>&mdash;Since the epoch-making researches
+of Pasteur, laboratories have been installed
+in various parts of the world for the
+purpose of making a vaccine by means of which
+it is possible, by gradual immunization, to prevent
+the development of hydrophobia in persons
+bitten by rabid dogs. This is done by a series
+of injections of a weak virus prepared according
+to the directions of Pasteur. <i>It should always
+be remembered that no harm can come</i><span class='pagenum'><a name="Page_216" id="Page_216">[Pg 216]</a></span>
+<i>from the treatment whether the patient was bitten
+by a rabid dog or not, and that in all cases
+of doubt no hesitation should be felt in resorting
+to it.</i></p>
+
+
+
+
+<h2><a name="CHAPTER_XIII" id="CHAPTER_XIII"></a>CHAPTER XIII</h2>
+<p><span class='pagenum'><a name="Page_217" id="Page_217">[Pg 217]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>HYGIENE OF THE SICK ROOM</h3>
+
+
+<p>Far too little attention is generally accorded
+to the proper care of the sick,&mdash;the prevailing
+opinion being that the royal road to recovery
+under the circumstances is opened up only
+through the taking of drugs, and that provided
+the appropriate ones be given in sufficient quantities
+recovery will result. No greater mistake
+is possible. As a matter of fact, there are very
+few diseases for which we have medicines that
+act in a specific manner, and far more is usually
+to be hoped for from good nursing. Fortunately
+the general public is beginning to recognize
+the truth of the statements just made.
+It has only been a short time since the trained
+nurse was unknown except in the larger medical
+centres, but now her presence and beneficent
+influence is being felt from one end of the
+land to the other, and her importance is destined
+to increase with the onward march of<span class='pagenum'><a name="Page_218" id="Page_218">[Pg 218]</a></span>
+time; she is undoubtedly the greatest advance
+that we have made in medicine during the last
+decade.</p>
+
+<p>Where persons are ill they should always be
+attended by a trained nurse if possible, but if
+this is out of the question a few suggestions as
+to the sick room and its hygiene should certainly
+not be omitted from any book dealing with rural
+sanitation.</p>
+
+<p><i>Ventilation and Warmth.</i>&mdash;The sick room if
+possible should be located on the sunny side
+of the house, and should have fire in a fireplace
+if the weather be cold. It is of the utmost consequence
+that the room have windows and doors
+by means of which it can be at all times thoroughly
+ventilated. At all seasons of the year a
+room on the lowest floor of the house is more
+satisfactory, since it is warmer in the winter
+and cooler in the summer. The room should
+not be uncomfortably cold, though it is much
+better to have the temperature too low than to
+have the air stuffy. In most diseases ventilation
+is of supreme importance, and should be
+secured at any cost. Where, however, it is
+compatible with thorough ventilation, a temperature<span class='pagenum'><a name="Page_219" id="Page_219">[Pg 219]</a></span>
+of about 70&deg;F. is generally considered
+most desirable.</p>
+
+<p>Before a patient is moved into a room all
+superfluous furniture should be taken out, particularly
+carpets and hangings of all kinds. It
+is likewise of the utmost importance that all
+insects, particularly flies, be excluded by proper
+screening.</p>
+
+<p>The patient's bed should be narrow, and a
+mattress is much to be preferred to a feather
+bed. The mattress should be protected by a
+rubber sheet or newspaper pads; oil-cloth
+cracks and wrinkles too badly to be of service
+for this purpose. The rubber sheet should of
+course be kept under the sheet nearest the mattress.
+The cover should consist of a sheet
+which is long enough to fold back at the head
+over the other covering for some distance, and
+blankets should be used for warmth in preference
+to quilts. The bed should be kept scrupulously
+clean, and the linen and covering should
+be removed when soiled. The nurse should see
+to it that bread-crumbs do not remain in the
+bed.</p>
+
+<p>In removing soiled bed-clothes the following<span class='pagenum'><a name="Page_220" id="Page_220">[Pg 220]</a></span>
+plan is the one usually adopted. The patient
+is moved to one side of the bed as near the edge
+as possible, and the sheet beneath him loosened
+at the head and the foot and on the opposite
+side; it is then rolled up toward the patient and
+pushed well up under him, leaving the side of
+the bed opposite to that upon which he is lying
+bare; upon this the new sheet is placed, which
+is then tucked under the edges of the mattress,
+and the patient rolls or is pulled back over on it.
+The soiled sheet is then removed and the edges
+of the fresh one pulled over the portions of the
+bed still uncovered, and secured in the usual
+way.</p>
+
+<p><i>General Precautions.</i>&mdash;The room should also
+be kept scrupulously clean; all sweepings
+should be burned. Soiled linen and all excretions
+from the patient should be promptly removed,
+and if the latter need not be preserved
+for the inspection of the physician, should be at
+once disinfected and properly disposed of.
+Milk and other food should not be left in the
+sick room; and soiled glasses and dishes should
+be removed and washed at once in boiling water.<span class='pagenum'><a name="Page_221" id="Page_221">[Pg 221]</a></span></p>
+
+<p>Persons who are ill should not be allowed to
+have company. There is nothing more important
+in connection with the looking after patients
+with infectious diseases than this precaution.
+The writer has often seen in the country
+districts patients with typhoid fever and other
+infectious diseases surrounded by the neighbors
+from miles around,&mdash;the entire company often
+eating and drinking in the room occupied by the
+afflicted person. The strain that results on the
+patient from a practice of this kind might well
+in many cases have fatal consequences, and
+there is no question whatever that many diseases,
+particularly typhoid fever, are scattered
+in this way from house to house and from one
+community to another.</p>
+
+<p>The diet should be given regularly and should
+consist strictly of only such things as are allowed
+by the physician.</p>
+
+<p>All medicines should be given absolutely according
+to directions, as otherwise having a doctor
+is worse than useless.</p>
+
+<p>All patients should have a daily bath, special
+attention being given to their hair, teeth, mouth<span class='pagenum'><a name="Page_222" id="Page_222">[Pg 222]</a></span>
+and nails. In many cases it is necessary to
+wash the patient's mouth frequently with some
+antiseptic wash. This should only be done on
+the expressed instructions of the doctor.</p>
+
+
+
+
+<h2><a name="CHAPTER_XIV" id="CHAPTER_XIV"></a>CHAPTER XIV</h2>
+<p><span class='pagenum'><a name="Page_223" id="Page_223">[Pg 223]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>EMERGENCIES AND ACCIDENTS</h3>
+
+
+<p>Few things are of greater importance, and
+nothing is more neglected than instructing
+school-children how to act in emergencies.
+Particularly is such knowledge of value in the
+country. In cities the need of understanding
+matters of this kind is not so great, since it is
+usually possible to secure at short notice some
+one capable of dealing with any situation that
+may arise. Children very quickly grasp knowledge
+of this character, and opportunities frequently
+offer for an actual demonstration of
+the proper remedies in the case of accidents.
+When the instructor speaks of cuts and burns
+they at once understand what is meant.</p>
+
+<p>The most serious result of our neglect in
+this particular is that our children pass through
+life with the most meagre knowledge of the
+proper way in which to meet accidents of all
+sorts, for where they are not taught during<span class='pagenum'><a name="Page_224" id="Page_224">[Pg 224]</a></span>
+their school days they, for the most part, remain
+ignorant of matters of this kind throughout
+their maturer years. It is much to be hoped&mdash;though
+this is somewhat of a digression&mdash;that
+the old unscientific and senseless system of
+teaching, which persists even in the present
+time to a considerable degree, may in the future
+give way to a more rational and practical plan
+of instruction&mdash;one that will deal with perceptible
+needs rather than abstractions.</p>
+
+<p>The most common emergencies will now be
+taken up and considered in detail.</p>
+
+<p><i>Drowning.</i>&mdash;The subject of drowning is one
+of especial interest in rural districts, since it
+is here that accidents of this kind are most apt
+to occur, and skilled attention is most difficult
+to obtain. It is of the utmost importance to
+remember that people may be resuscitated after
+having been under the water for considerable
+periods of time, and we should, therefore, look
+upon no ordinary cases as hopeless until the
+proper restorative measures have failed.</p>
+
+<p>On removing the body from the water we
+should not waste time by attempting to drain
+the water from the victim's mouth, as the<span class='pagenum'><a name="Page_225" id="Page_225">[Pg 225]</a></span>
+amount of this substance that enters the air-passages
+under such circumstances is so trifling
+that it may be entirely disregarded. The
+drowned person should be placed face down
+upon the ground with the head slightly turned
+to the left, and we should begin at once with
+artificial respiration.</p>
+
+<p><i>Artificial Respiration.</i>&mdash;This is accomplished
+by the operator kneeling between the separated
+legs of the patient and placing his hands on the
+small of his back, the thumbs nearly meeting at
+the middle of the spine, and the other fingers
+spread out over the lower portion of the chest;
+the operator then sways his body downward
+and forward slowly, counting three during the
+movement, then quickly swinging backward releasing
+the pressure on the patient's chest;
+again count three and repeat the original movement.
+The pressure should be brought to bear
+from twelve to fourteen times a minute, and
+the movement should be kept up until the patient
+begins to show evidences of being restored,
+or until it is quite evident that life is extinct.</p>
+
+<p>This system of artificial respiration was originated
+by Professor Schafer, as the head of a<span class='pagenum'><a name="Page_226" id="Page_226">[Pg 226]</a></span>
+commission appointed by the British Government,
+and is now universally regarded as being
+by far the most satisfactory of all such methods.</p>
+
+<p>In the accompanying figures are shown the
+positions assumed by the patient and operator
+while carrying on artificial respiration.</p>
+
+<p>It should be remembered that the victims of
+accidents of this kind suffer considerably from
+lowering of the temperature of the body as a
+consequence of the long exposure to water, and
+we should, therefore, also direct our attention
+toward bringing about an immediate reaction
+by means of warm blankets and hot bottles, and
+by vigorous rubbing of the patient's body.</p>
+
+<p><i>Danger from Wounds.</i>&mdash;Wounds may be produced
+by a great variety of objects, but chiefly,
+of course, by cutting instruments. Where they
+are caused by duller objects, producing more or
+less tearing and bruising of the tissues, they
+are more apt to be followed by infection with
+disease-producing germs than where smoothly
+cut, and consequently require greater care in
+treatment. Germs sufficient to produce death
+may be introduced into the body by the most
+minute wound; it is for example well known<span class='pagenum'><a name="Page_227" id="Page_227">[Pg 227]</a></span>
+that fatal consequences have resulted from the
+bites of various insects, and the writer has personally
+seen a case where a pin-prick was followed
+by lockjaw and death. Such facts teach
+us that we should be careful in avoiding wounds
+of all kinds, and, that after they have been received,
+they deserve attention, however insignificant
+they may appear to be.</p>
+
+<div class="blockquot"><p>Wounds resulting from objects more or less covered
+with dirt are particularly dangerous, since under
+such circumstances the germs of lockjaw are apt to
+be introduced into the body, and fatal consequences
+not uncommonly ensue. It is astonishing how frequently
+the disease just referred to follows where a
+barefooted child sticks a dirty splinter or a rusty
+nail into its foot, and it cannot be too strongly urged
+that it is the duty of the parent in such instances
+to call in a competent physician at once. The reason
+that injuries of this kind are so apt to be followed
+by lockjaw is that the germ that produces the
+disease lives practically everywhere in the earth&mdash;being
+especially common in the rich soil of gardens
+and other highly fertilized earths; and the germs
+are so minute that thousands of them might be present
+on the point of a pin without being visible to
+the naked eye. The bacilli of lockjaw do not grow
+at all where exposed freely to the oxygen of the
+air, and as a consequence of this fact we rarely see
+the disease that they produce developing after slight
+<span class='pagenum'><a name="Page_228" id="Page_228">[Pg 228]</a></span>superficial wounds; much more commonly the malady
+results from a wound made by some penetrating object,
+such as a splinter of wood, a nail, or a pin.</p>
+
+<p>The lesson that these facts teach is that where
+wounds are small and deep it is the part of wisdom
+to cut them open freely in order that they may be
+cleansed as far as is possible, and at the same time
+allow the air to obtain free access to their deepest
+portions; a wound of this kind should not be sewn
+up, but should be left open and allowed gradually
+to heal up.</p>
+
+<p>The reason why lockjaw so frequently follows
+wounds from the premature explosion of fireworks
+is that the paper used in fire crackers, etc., often
+contains the germs of the disease and is driven
+deeply into the tissues. In view of the very considerable
+mortality that yearly occurs among the
+children of this country it seems incomprehensible
+that our legislatures&mdash;which commonly exhibit such
+an uncontrollable desire to regulate their neighbors
+in every possible way&mdash;should not long ago have
+placed the ban on fireworks of all kinds.</p></div>
+
+<p><i>Treatment of Wounds.</i>&mdash;The treatment of
+wounds necessarily depends to a considerable
+extent on their character and general severity:
+there are certain practices, however, that apply
+in all cases, and should, therefore, be resorted
+to wherever injuries of this kind occur. Where
+the wound is superficial the bleeding is as a<span class='pagenum'><a name="Page_229" id="Page_229">[Pg 229]</a></span>
+rule trifling in character, and very quickly stops
+of its own accord. In other cases, particularly
+where deep, larger blood-vessels may be severed,
+and if they be of any considerable size,
+the hemorrhage will not cease until the subject
+becomes exceedingly weak, and in some instances
+the bleeding will go on until death results.
+Where bleeding is profuse, it may generally
+be assumed that one of the larger vessels
+has been cut, and under such circumstances it
+should be compressed until skilled assistance
+arrives. There is a popular but very erroneous
+impression that arteries can only be stopped by
+tying; as a matter of fact any one possesses
+sufficient strength in the fingers to pinch them
+enough to stop the hemorrhage. If possible,
+the operator should get his finger down into the
+wound, after which he can quickly discover the
+exact point where pressure stops the bleeding.
+One who is unaccustomed to surgical practices
+would, of course, hesitate at doing this, but it
+cannot be too strongly urged that a procedure
+of this character produces little or no pain after
+the finger is first introduced, and that no one
+should be deterred by foolish squeamishness<span class='pagenum'><a name="Page_230" id="Page_230">[Pg 230]</a></span>
+from immediately doing that which in many instances
+can only save the life of the victim.</p>
+
+<div class="blockquot"><p>Where arteries are evidently bleeding&mdash;which may
+be inferred from the spurting character of the hemorrhage&mdash;a
+tight bandage above the seat of the wound,
+if on one of the extremities, will often be followed
+by a cessation of the bleeding, and where only small
+vessels are cut, a bandage tightly applied over the
+wound itself may accomplish a similar result. Under
+such circumstances the reader should be warned
+that it is not safe to leave a limb tightly bandaged
+in this way for any considerable length of time, as
+complete death of the part below may result. Where
+then a ligature is placed above or over a wound, it
+should be loosened cautiously every twenty or thirty
+minutes, and should be left off for a time. If the
+wounded artery begins to bleed, one should resort to
+local pressure upon it with the finger for five or ten
+minutes, after which the bandage may again be applied.</p></div>
+
+<p>As soon as all bleeding has ceased, the wound
+should be thoroughly washed out by means of
+water that has been boiled and allowed to cool;
+the operation may be greatly assisted by using
+a rag or a piece of cotton that was boiled in the
+water. If there be grease or other dirt that
+does not readily come away soap may be freely
+used.<span class='pagenum'><a name="Page_231" id="Page_231">[Pg 231]</a></span></p>
+
+<p>After the wound has been thoroughly
+cleansed, some sort of antiseptic had better be
+applied. Unquestionably the best of all of
+these is tincture of iodine, a small amount of
+which should be poured directly into the wound.
+A saturated solution of carbolic acid in water
+is also a fairly good disinfectant, and may be
+employed where the tincture of iodine cannot
+be obtained. A solution of corrosive sublimate
+in water&mdash;one part of the former to one thousand
+parts of the latter&mdash;is much used as an
+antiseptic by surgeons, but when placed directly
+in wounds has a tendency to cause much irritation,
+and is by no means so efficient as either of
+the disinfectants just referred to. In the
+country it is an old custom to use turpentine,
+or resins from several different species of
+pines; these are fairly efficient antiseptics, and
+should be employed where it is impossible to
+obtain those that are better. It should always
+be remembered that thorough washing out
+with boiled water and soap is in itself a procedure
+that will remove a considerable proportion
+of any germs that may have got into<span class='pagenum'><a name="Page_232" id="Page_232">[Pg 232]</a></span>
+the wound, and that if carefully done, it is almost
+as efficient as the best antiseptic.</p>
+
+<p>After the wound has been thoroughly
+cleansed by water and antiseptics, it should
+then be bandaged with a cloth that has been
+previously boiled and dried, if no regular surgical
+dressing is at hand. Every precaution
+should then be taken to prevent it being reopened.
+Collodion is sometimes used over
+small wounds, and is quite efficient in that it
+forms a coating over any surface upon which
+it is placed that is impermeable to both air
+and water. Small wounds that have been
+thoroughly cleansed and disinfected with tincture
+of iodine may be safely and satisfactorily
+closed by means of the substance just
+mentioned, but it should never be forgotten that
+the germ of lockjaw&mdash;which is the one, ordinarily,
+most to be dreaded in such injuries&mdash;lives
+and grows best in the absence of the
+oxygen of the air, and that a covering of collodion
+would materially assist in the development
+of this dreadful disease.</p>
+
+<p>In those instances where pus forms in
+wounds, they should be at once reopened and<span class='pagenum'><a name="Page_233" id="Page_233">[Pg 233]</a></span>
+allowed to drain. It very often follows after
+cuts&mdash;particularly if they be not properly
+cleansed&mdash;that a scab forms on the outside,
+holding beneath a greater or less amount of pus.
+The presence of the latter can generally be inferred
+by a wound presenting a red and angry
+appearance around its edges, and from swelling
+and pain. As soon as such a condition is
+observed, the scab should be thoroughly soaked
+in water and removed, and it is then necessary
+that the wound be kept open and allowed to
+drain freely until it heals up from the bottom.
+A failure to observe precautions of this kind
+may result in blood-poisoning, and finally even
+in death. After a wound begins to suppurate
+it does little good to put antiseptics into it,
+as they cause considerable irritation, and under
+no circumstances do they put an end to the pus
+formation. Open drainage of the wound, and
+keeping up the general health of the patient,
+are the only means that we possess of successfully
+combating conditions of this kind.</p>
+
+<p>Inasmuch as we possess an antitoxin that unquestionably
+has the power of preventing lockjaw,
+if given sufficiently early, it is the part of<span class='pagenum'><a name="Page_234" id="Page_234">[Pg 234]</a></span>
+wisdom to administer at once a sufficient dose
+of this substance to any child who has received
+a penetrating wound from some dirty object, or
+from the explosion of fire-crackers. Statistics
+show that under such circumstances lockjaw
+may be prevented in almost all cases. If we
+wait until the disease develops, the antitoxin is
+of no value.</p>
+
+<p><i>Care of Sprains.</i>&mdash;The seriousness of sprains
+is very generally underestimated, and as a consequence
+many persons go through life with
+ankles that are abnormally weak, and even
+painful in bad weather, and in which there is a
+tendency to swell and become exceedingly
+troublesome after a slight wrench. In all true
+sprains there is more or less actual tearing of
+the ligaments that bind the joint together, and,
+if the injury be not properly treated and the
+joint thoroughly supported, complete recovery
+in many instances never takes place.</p>
+
+<p>As soon as a sprain occurs the injured joint
+should be immersed in water just as warm as
+can be borne, and hot water should be from
+time to time added in order to keep the temperature
+sufficiently high. The bath should be continued<span class='pagenum'><a name="Page_235" id="Page_235">[Pg 235]</a></span>
+for several hours&mdash;the longer the better.
+Thus the pain and swelling will be greatly reduced,
+and the tenderness which, in the beginning,
+is so excruciating, will largely disappear.
+The next step is to properly support the injured
+parts in order that unnecessary movement may
+be prevented, thus avoiding further tearing of
+the ligaments. This may be accomplished by
+means of various splints&mdash;the most popular being
+those made of plaster of Paris, or silicate of
+sodium, either of which will require the services
+of a physician in order to have them
+properly applied.</p>
+
+<div class="blockquot"><p>Within recent years a treatment has come much
+into vogue, which is exceedingly satisfactory, and
+has the advantage that it does not require the service
+of an expert in order to have it properly carried out.
+This consists in the application of strips of adhesive
+plaster to the skin over the seat of the injury and
+for some distance both above and below the joint
+affected. Ordinary sticking-plaster is not the best
+for this purpose, though in an emergency it might
+be used; much better is the so-called mole-skin plaster,
+which is much thicker, and does not require
+moistening before being applied. The plaster should
+be torn into strips about three-fourths of an inch
+wide and twelve to eighteen inches long. Where the
+<span class='pagenum'><a name="Page_236" id="Page_236">[Pg 236]</a></span>ankle is the seat of the trouble, a strip is firmly applied
+to the back of the foot, beginning just behind
+the toes, and is brought around the ankle and carried
+up on to the calf of the leg&mdash;thus partially
+winding the plaster around the leg. The first strip
+having been applied, another is put on in a similar
+way, the edges of the latter overlapping those of
+the former. This is continued until one side of the
+ankle is fairly well covered, after which we may
+begin operations on the opposite side, carrying the
+strips around the leg in such a way as to meet and
+overlap those first put on. This process is continued
+until the entire joint is completely covered with the
+plaster. It is of the utmost importance that the
+foot be put in a natural position before we begin to
+apply the plaster, as, otherwise, it will be left in a
+constrained and uncomfortable position, which will
+do away largely with the good effects of the splint.
+Where carried out in the proper way it is in the
+highest degree astonishing to see how perfectly the
+joint is supported, with the effect that the use of
+the injured limb may be immediately resumed. The
+writer recalls having seen a young lady with a frightful
+sprain, who could not bear to touch her foot to
+the floor, improve to such an extent under the treatment
+as outlined that she was able to go to a ball
+and dance through the evening on the day the injury
+occurred.</p></div>
+
+<p>Not only does the immediate resuming of the
+use of an injured limb, when treated in this<span class='pagenum'><a name="Page_237" id="Page_237">[Pg 237]</a></span>
+way, appear not to be injurious, but the ultimate
+recovery seems actually hastened. After
+a day or so it is well to remove the plaster splint
+first applied and put on another, as the former
+has by this time usually ceased to fit the injured
+joint&mdash;owing to the diminution in the
+swelling. The splint may be changed three,
+four, or even five times, if deemed necessary,
+though two or three applications generally
+amply suffice. <i>This or some other splint
+should be kept on the injured joint for at least
+a month or six weeks, as otherwise complete recovery
+frequently fails to occur, with the permanent
+weakening of the joint as a consequence.</i></p>
+
+<p>Of course it is always desirable to have a
+physician apply the splints for a sprain where
+this is feasible, but with a little care it may be
+done by any intelligent person who will observe
+closely the directions given. The plaster should
+be put on moderately tight, but the utmost
+care must be exercised in not carrying this to
+an extreme, as in such cases serious results
+might ensue. In order that it may be determined
+as to whether or not the splint is too
+tight, it is advisable to watch the patient's toes<span class='pagenum'><a name="Page_238" id="Page_238">[Pg 238]</a></span>
+for some hours after the plaster is put on, and
+should they be found to be very cold, and particularly
+should they begin to show a dusky discoloration,
+it is evidence that the strips are exerting
+too much pressure, and they should be
+at once removed. Under such circumstances, in
+a half an hour or so, the splint could be reapplied
+with safety.</p>
+
+<p>The mole-skin plaster, which is used in making
+the splint just referred to, may be obtained
+in rolls of any width from all druggists; and as
+the plaster keeps practically indefinitely, it
+should be in the medicine-closet of everyone
+living at a distance from skilled medical aid.</p>
+
+<p>After a sprained ankle the patient should
+wear shoes that come well up above the injured
+joint, and they should be laced tightly until
+some time after all symptoms of trouble have
+disappeared; it would be on the safe side to
+wear shoes of this kind from six months to a
+year, depending upon the severity of the injury.</p>
+
+<p><i>Treating Bruises.</i>&mdash;Bruises are not usually
+followed by serious consequences if properly
+treated. They result from injuries that tear<span class='pagenum'><a name="Page_239" id="Page_239">[Pg 239]</a></span>
+the tissues beneath the skin to such a degree
+that hemorrhage from many minute blood-vessels
+occurs in the injured part. In the course
+of a few hours they often present a truly alarming
+appearance, being swollen and greatly discolored,
+but they are not as a rule followed by
+any permanent ill results. Where bruises are
+slight no treatment of any kind is required, as in
+a short time the effused blood is absorbed, and
+the part returns to a normal condition. Where
+more severe it is not a bad practice to cover
+them with flannels wrung out from hot water,
+the same being renewed from time to time, and
+the applications kept up for from six to twelve
+hours. Usually at the end of this time the
+soreness and swelling will have considerably
+abated, and the injured tissues quickly return to
+a normal condition.</p>
+
+<p><i>The reader should be warned that under no
+circumstances should the skin be opened, even
+though it may be quite obvious that there is a
+bluish mass of blood immediately beneath.</i>
+Where this mistake is made, infection of the injured
+tissues with the germs that produce pus
+inevitably results, and as a consequence the patient<span class='pagenum'><a name="Page_240" id="Page_240">[Pg 240]</a></span>
+suffers with a discharging wound for a
+considerable period of time. In rare cases
+germs get into the injured parts without the
+skin having been opened, and there results
+under such circumstances a condition which
+closely resembles that of an ordinary abscess.
+The probability that this undesirable complication
+has arisen is shown by the swelling becoming
+greater and more painful some days after
+the injury has occurred, and under such circumstances
+a good physician should be at once consulted,
+as it will be necessary to make an incision
+into the diseased area.</p>
+
+<p><i>Soothing Burns.</i>&mdash;One of the most common
+and painful of injuries are burns. Small superficial
+burns require no particular treatment.
+Where, however, they are of sufficient severity
+to merit attention, the simplest and best of all
+treatments is to immerse the diseased part in
+cold water, and here it should remain at least
+some hours, or until competent medical aid can
+be secured. Medical treatment of injuries of
+this kind is not particularly satisfactory,
+though there are some drugs that may be used
+with more or less benefit. Chief among them is<span class='pagenum'><a name="Page_241" id="Page_241">[Pg 241]</a></span>
+picric acid, which may be applied by means of
+a cloth wrung out of a one per cent. solution of
+this substance in water. Another treatment
+which has some merit, and which has long enjoyed
+a certain vogue among both medical men
+and the laity, is a combination of equal parts of
+lime-water with either olive or linseed oil; this
+is called carron oil and is applied in the same
+way as the picric acid solution. All three of
+the remedies referred to act largely by preventing
+the access of air to the burned surface, and
+they, therefore, may be replaced by any bland
+and non-poisonous substance which accomplishes
+like results.</p>
+
+<p><i>Accidents from Heat and Cold.</i>&mdash;The climate
+of the United States is characterized by extreme
+variations&mdash;there being over almost its
+entire extent during the winter months a series
+of &ldquo;cold waves,&rdquo; during which excessively low
+temperatures are often experienced,&mdash;particularly
+in the northern and western portions of
+the country. During the summer, on the other
+hand, we have almost everywhere periods during
+which the temperature goes very high&mdash;often
+accompanied by excessive atmospheric<span class='pagenum'><a name="Page_242" id="Page_242">[Pg 242]</a></span>
+moisture. As a consequence of these extremes
+in temperature it could only be expected that
+we would often experience bad effects, so that
+serious illness, and even death, occasionally result.</p>
+
+<p>Of the two extremes, excessive heat is much
+the more dangerous, and is by far more frequently
+followed by fatal results&mdash;particularly
+in crowded cities. Fortunately for the dwellers
+in rural districts the precise conditions under
+which excessive heat is followed by serious consequences
+are not so frequently encountered as
+in the more populous centers, and as a result
+we find that serious ill effects from high temperatures
+are by no means so common in the
+former as in the latter. There are, however,
+two quite well defined and distinct morbid conditions
+that are the result of high temperatures,
+and inasmuch as they differ in their symptoms
+as well as in their treatment, it will be
+necessary to consider them separately.</p>
+
+<p><i>Sunstroke.</i>&mdash;Sunstroke is characterized by a
+rapid onset, the patient usually complaining of
+an uncomfortable sense of burning heat and a
+feeling of dizziness and depression. Nausea,<span class='pagenum'><a name="Page_243" id="Page_243">[Pg 243]</a></span>
+vomiting, and diarrh&#339;a are common, frequently
+an intense headache, and sooner or later a muttering
+delirium. The patient's skin is dry and
+hot, the face is flushed, and the eyes suffused,
+and a thermometer will show a bodily temperature
+of from 105&deg; to 110&deg; or even 112&deg;F. In
+fatal cases it is usually some hours before the
+patient dies, though sometimes he succumbs
+almost instantly.</p>
+
+<p>When attacked, the patient should at once be
+removed to some shady place, and should be
+held in a sitting posture against any suitable
+object that may be at hand. The clothing
+should be loosened at once, and every endeavor
+should be directed towards lowering the temperature
+of the victim. This is best done by
+pouring ice-water or the coolest water that can
+be secured freely over the entire body of the patient.
+This treatment should be continued until
+the temperature approaches the normal&mdash;the
+vigor of the measure employed gradually decreasing,
+as the patient shows signs of getting
+better. Improvement is shown by a gradual
+return of consciousness.</p>
+
+<p><i>Heat-Prostration.</i>&mdash;Like true sunstroke, heat-prostration<span class='pagenum'><a name="Page_244" id="Page_244">[Pg 244]</a></span>
+comes on with an extreme suddenness.
+The patient becomes suddenly dizzy, and
+sinks to the ground in a state of collapse. The
+skin is pale and cool, the pulse limp and weak,
+and the thermometer shows the temperature to
+be somewhat below normal. The patient should
+be laid on the ground in a cool, shady place,
+and stimulants at once given. By far the most
+efficient of them is a hypodermic injection of
+morphine and atropine, to which strychnine in
+appropriate doses may be added.</p>
+
+<p><i>Guarding against Sunstroke and Heat-Prostration.</i>&mdash;Excessive
+heat is the basis of both of
+these conditions, but there are many contributing
+causes which play a more or less important
+part in their production. Notwithstanding
+the fact that they are regarded as being
+different, and that the treatment and symptoms
+of the two conditions vary widely, there
+can be no doubt that certain depressing influences,
+in every way similar, play an important
+part in their causation.</p>
+
+<div class="blockquot"><p>Foremost among such influences alcohol claims
+first place, and unquestionably not only predisposes
+to all diseases brought on by heat, but lends much
+<span class='pagenum'><a name="Page_245" id="Page_245">[Pg 245]</a></span>greater gravity to an attack&mdash;the drunkard rarely
+recovering from true sunstroke, and frequently dying
+from the much less dangerous heat-prostration.
+It is said that the latter condition is particularly
+prone to occur after freely indulging in beer or other
+malt liquors. Not only does alcohol predispose to
+these morbid states, but other influences that depress
+the general vitality are more or less apt to predispose
+to the production of both, such as loss of sleep,
+overwork, worry, excessive eating, and insufficient
+food. The danger is greater when there is excessive
+moisture in the air, so that at such times we should
+particularly avoid excesses of all kinds, and as far as
+possible, keep out of the direct rays of the sun.</p></div>
+
+<p><i>Frost-bite.</i>&mdash;In the extreme northern and
+northwestern portions of the United States
+frost-bite is not uncommon in winter. The part
+attacked becomes suddenly bloodless, presenting
+much the appearance of the skin after
+death. The victim is usually not aware of the
+fact as at first there is no pain. As soon as a
+condition of this kind is observed,&mdash;and in cold
+countries persons are quick to inform the victim
+when they notice it,&mdash;the place should be
+vigorously rubbed with a piece of ice, or with a
+handful of snow, and this should be continued
+until the circulation again returns as evidenced<span class='pagenum'><a name="Page_246" id="Page_246">[Pg 246]</a></span>
+by the parts becoming reddened. A rapid
+warming of the affected parts is not advisable,
+the result being not unlike that of a burn.</p>
+
+<p><i>Chilblains.</i>&mdash;Many persons suffer during the
+winter from chilblains&mdash;this being a state in
+which more or less pain and itching is produced
+in a part as the result of poor circulation.
+Such a condition is usually the result of
+a combination of cold with the affected part
+being more or less compressed, and as a consequence,
+we find that troubles of this kind are
+more frequently in the feet&mdash;particularly where
+tight shoes are worn. The remedy for troubles
+of this character is to wear loose-fitting shoes,
+and to thoroughly protect the parts by appropriate
+woolen socks. It is particularly of importance
+to change the socks often, since as
+soon as they become moistened with perspiration
+a tendency to a recurrence of the trouble
+is very great. Drugs are of no particular use
+in conditions of this kind. Chilblains are more
+commonly suffered in Europe than in America.
+One young American lady in Paris acquired
+them one winter, and &ldquo;knowing no better,&rdquo; as
+she told the writer, cured herself by &ldquo;boiling<span class='pagenum'><a name="Page_247" id="Page_247">[Pg 247]</a></span>
+the chilblains&rdquo;&mdash;soaking her feet in the hottest
+water she could endure. The affliction did
+not return; and the novel recipe was delightedly
+followed by all the art-students of
+the neighborhood.</p>
+
+<p><i>Blisters.</i>&mdash;Small blisters on the feet are not
+uncommon as the result of wearing tight, or ill-fitting
+shoes. Wherever possible, they should
+be quickly relieved from all compression, and
+should under no circumstances be opened.</p>
+
+<div class="blockquot"><p>The treatment is very simple and quite efficient,
+provided it be instituted while the skin is still intact,
+and consists simply in placing over the affected
+area a small piece of mole-skin plaster, which should
+extend for a short distance out on the normal skin
+surrounding the blister; the same sort of plaster
+should here be used as was recommended for supporting
+sprained joints, and is an article so useful
+that it should be kept in every house. Where blisters
+have ruptured, the better plan is to apply some
+antiseptic, like tincture of iodine, and after having
+allowed it to dry, stick on some plaster as already
+directed. If no antiseptic be at hand the plaster
+should be used any way, but it should be frequently
+removed in order to see that no suppuration is
+occurring beneath. Small blisters, the result of
+burns, may be treated in a similar way with good
+results.</p></div>
+
+<p><span class='pagenum'><a name="Page_248" id="Page_248">[Pg 248]</a></span><i>Tooth-ache.</i>&mdash;Tooth-ache is a condition for
+which there is no excuse in the present state of
+knowledge. As soon as decay begins in a tooth
+it should receive the attention of a competent
+dentist, and where this is done a true tooth-ache
+never occurs. Where one has been so neglectful
+as to permit the exposure of the nerve
+of a tooth, he can only be saved from much suffering
+by going at once to a dentist. In the
+meantime, various measures may be adopted
+to diminish the pain. A piece of cotton dipped
+in dilute carbolic acid and thrust into the cavity
+will almost immediately relieve the suffering
+for the time being. Oil of cloves, or a mixture
+of this substance with chloroform, applied in
+a similar way will bring about a like result.
+The reader cannot be too often reminded of the
+fact that bad teeth not only cause much suffering,
+but likewise lead to many digestive disturbances,
+and as a consequence little could be
+of more importance to the health of the body
+than to see to it that they be kept in perfect
+order. Where teeth are knocked out, they will
+often grow back and render good service for<span class='pagenum'><a name="Page_249" id="Page_249">[Pg 249]</a></span>
+many years afterwards if replaced immediately
+in their sockets.</p>
+
+<p><i>Bites of Animals.</i>&mdash;Wounds of this character,
+particularly those produced by dogs and cats,
+are not at all uncommon. Where it is definitely
+known that the animal is not rabid, the
+treatment should be that of punctured wounds,&mdash;to
+the chapter on which the reader is referred
+for further information.</p>
+
+<p>Where there is reason to suspect that the
+animal has hydrophobia, it should be, if possible,
+at once confined, and watched for developments.
+Under no circumstances should it be
+killed. If the animal is rabid, it will be unable
+to eat or drink, and will die in the course of a
+few days; should it survive not the least fear
+need be felt as to it having had hydrophobia, as
+no instance is on record where the disease was
+followed by recovery. For further information
+on this subject, the reader is referred to
+the special article on hydrophobia (<a href="#Page_211">page 211</a>).</p>
+
+<p><i>Hiccough.</i>&mdash;Hiccough is a condition caused
+by a spasm of the diaphragm. All methods for
+the relief of this somewhat annoying condition<span class='pagenum'><a name="Page_250" id="Page_250">[Pg 250]</a></span>
+are based upon the idea of having the patient
+hold his breath as long as is possible. The
+remedy is best applied by the sufferer holding
+his breath and leaning as far backward as is
+possible, and in the meanwhile distracting the
+attention by pointing the index finger of one
+hand towards the nose, and bringing the former
+toward the latter as slowly as is possible.
+Sticking the tongue out and holding the breath
+at the same time will often relieve hiccough,
+or if the victim can be induced to sneeze the
+distressing symptom will at once cease. The
+<i>slow</i> swallowing of a few sips of water will frequently
+put an end to the trouble.</p>
+
+
+
+
+<h2><a name="CHAPTER_XV" id="CHAPTER_XV"></a>CHAPTER XV</h2>
+<p><span class='pagenum'><a name="Page_251" id="Page_251">[Pg 251]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>WHAT TO DO WHEN POISONED</h3>
+
+
+<p>The vast majority of cases of poisoning occur
+in children, and are, almost without exception,
+due to carelessness of their elders, and therefore
+preventable.</p>
+
+<p>As soon as it is recognized that anyone has
+swallowed a poison of any kind, a competent
+physician should be summoned with the utmost
+haste, and in the meantime much may be done,
+in most cases, to minimize the effects of the
+substance taken. The patient should at once
+be urged to drink as much water as is possible,
+in order that the poison may be diluted, and
+every effort should be made to induce vomiting;
+this may often be brought about as soon as the
+stomach is full of water, by tickling the throat
+with the finger, or with any other object that
+can be readily introduced through the mouth.
+As quickly as possible, some warm water<span class='pagenum'><a name="Page_252" id="Page_252">[Pg 252]</a></span>
+should be secured, to a quart of which either
+a teaspoon of salt or mustard should be added,
+and the patient urged to drink until the stomach
+is thoroughly distended; following this, particularly
+where aided by tickling the throat,
+vomiting may be generally induced, with the
+effect, of course, of expelling a greater or less
+proportion of the poison from the stomach. If
+it be known that the poison is an <i>acid</i>, ordinary
+cooking soda should be added to the water that
+the patient drinks, as in this way all acid substances
+are at once neutralized.</p>
+
+<p>If the patient has taken an <i>alkaline</i> poison,
+he should immediately be given diluted vinegar,
+or water into which the juice of lemons or
+oranges has been squeezed; such harmless acids
+neutralize poisonous alkaloids just as harmless
+alkalies antidote poisonous acids.</p>
+
+<p><i>Arsenic poisoning</i> usually results from the accidental
+swallowing of rat-poison or some insecticide,
+as Paris green, or else some sort of
+green dye, many of which contain salts of arsenic
+in some form. An emetic should be at once
+given, to be followed by the whites of several
+eggs dissolved in a small amount of water;<span class='pagenum'><a name="Page_253" id="Page_253">[Pg 253]</a></span>
+sweet milk may also be administered with benefit.</p>
+
+<p>Accidental poisoning by <i>phosphorus</i>, results
+usually from children eating the heads of
+matches, and it is rarely the case that enough
+of the substance is taken to produce serious results.
+The poison, however, is a deadly one if
+taken in sufficient quantity, and where it is
+found that substances containing it have been
+swallowed the most energetic measures should
+at once be resorted to. Warm water containing
+mustard or some other emetic should at
+once be given, and this should be followed by
+whites of eggs and sweet milk. It is well also
+to try to get rid of any of the phosphorus that
+might remain in the stomach by giving the patient
+some saline purgative like Epsom salts.</p>
+
+<p>Where <i>carbolic acid</i> has been taken, the fact
+can be readily determined by noting the characteristic
+smell of this substance on the patient's
+breath, and by observing that the mouth
+and throat present a more or less whitish appearance.
+The treatment to be of any avail,
+should be of the most energetic character. The
+patient should at once drink largely of water,<span class='pagenum'><a name="Page_254" id="Page_254">[Pg 254]</a></span>
+and vomiting should be induced as quickly as
+possible. Either milk or the white of an egg
+should then be given. Ordinary quick-lime, or
+even plaster from the walls of the house, may
+be stirred up in water and administered to the
+sufferer, as both have a distinct value in antidoting
+the effects of this poison. Burns of the
+skin with carbolic acid are rarely followed by
+serious consequences. As soon as the accident
+occurs the part should be thoroughly washed
+with water, and if at hand a little alcohol may
+be rubbed over the part; the affected tissues
+return to a normal condition in the course of a
+short time in the vast majority of cases.</p>
+
+<p><i>Strychnine poisoning</i> is comparatively rare,
+except when this substance is given with suicidal
+or murderous intent. Water should be
+given, immediately followed by an emetic. A
+mass of crystals of permanganate of potash
+as big as a pea may be administered in a glass
+of water, if this substance be at hand. After
+the poison has been absorbed nothing is usually
+of any avail if the amount was originally
+sufficient to produce death.</p>
+
+<p>One of the commonest forms of poisoning is<span class='pagenum'><a name="Page_255" id="Page_255">[Pg 255]</a></span>
+from <i>opium</i> in the form of morphine, paregoric
+or laudanum. When this happens the stomach
+should be washed out by water frequently, even
+where the drug was administered hypodermatically.
+This is best accomplished by causing
+vomiting by warm water to which a small
+amount of mustard has been added. The patient
+should be given strong coffee or tea at
+frequent intervals, and artificial respiration
+should be practiced. Where it is possible to
+obtain it, permanganate of potash in a watery
+solution should be given, enough of the chemical
+being used to make the water a deep purple
+color; this may be frequently repeated, as the
+substance is not poisonous in ordinary doses,
+and destroys morphine and other alkaloids of
+opium very rapidly.</p>
+
+<p><i>It should never be forgotten that infants and
+children are poisoned by comparatively very
+small doses of opium, and consequently nothing
+containing any derivative of this substance
+should be given them except on the advice of a
+competent doctor.</i></p>
+
+<p>Many soothing syrups advertised for the relief
+of the minor ailments of children contain<span class='pagenum'><a name="Page_256" id="Page_256">[Pg 256]</a></span>
+opium, and there can be no doubt that many
+deaths have occurred as a consequence of taking
+such nostrums.</p>
+
+<p><i>Mushroom poisoning</i> in this country is relatively
+rare, but there are quite a number of
+popular notions on this subject that are totally
+incorrect, chief among which is the idea that
+there is a difference between mushrooms and
+toad-stools, the former being generally regarded
+as edible, and the latter poisonous. As
+a matter of fact, those conversant with this
+subject make no distinction between the two,
+using the terms toad-stool and mushroom as
+interchangeable. It is likewise a common error
+to suppose that we possess any tests by
+which the poisonous toad-stools can be told
+from those that are wholesome. Although a
+skilled student of the subject can almost at
+a glance determine which are poisonous and
+which are not, it is hazardous in the extreme
+to consume those selected by one who is inexperienced.
+As a matter of fact, for all practicable
+purposes, there is only one species that is
+generally eaten,&mdash;the <i>Agaricus campestris</i>, or
+meadow mushroom. This grows for the most<span class='pagenum'><a name="Page_257" id="Page_257">[Pg 257]</a></span>
+part in open fields, and in many parts of the
+world may be gathered in great number throughout
+the warmer seasons immediately following
+rains. This mushroom has also the great advantage
+that it is the only one of the edible
+species that can be cultivated.</p>
+
+<p>Just as we have only one common mushroom
+that is ordinarily eaten, there is only one common
+species of these plants that is highly
+dangerous,&mdash;the <i>Amanita phalloides</i>, which contains
+one of the most deadly poisons known&mdash;and
+one for which we possess no adequate
+antidote. This mushroom is very common, being
+frequently seen along the roadside, and at
+the edges of fields; it also grows in forests, and
+is occasionally encountered in treeless areas.</p>
+
+<div class="blockquot"><p>It presents a rather attractive appearance, being
+rather large, and having a glistening white cap with
+a long stem, around which there may always be seen
+a distinct collar; on carefully removing the soil
+from around its roots, it will be seen that its stem
+is surrounded just below the surface of the earth
+by a sheath-like structure, the so-called &ldquo;death-cup,&rdquo;
+which, together with the peculiarities already mentioned,
+clearly stamp this mushroom as being one
+of the most deadly of all known natural objects.
+In addition to the rather inviting appearance of this
+<span class='pagenum'><a name="Page_258" id="Page_258">[Pg 258]</a></span>toad-stool, its flavor is agreeable, thus in every way
+insidiously inviting, it would seem, the unwary to
+their doom. Less common than the species just considered
+is another closely related fungus known as
+the <i>Amanita muscarius</i>, or fly-agaric; this handsome
+mushroom presents the same peculiarities of structure
+exhibited by the <i>Amanita phalloides</i>, but differs from
+it in the fact that the tip of its cap is scaly, and is
+of a reddish-yellow color. The fly-agaric is quite as
+poisonous as its more common relative, and is equally
+to be shunned. The reader should be warned that
+even handling either of the fungi just considered
+may result in poisonous symptoms&mdash;probably as a
+consequence of multitudes of the tiny spores of the
+plants being carried into the nose and mouth by the
+air.</p></div>
+
+<p>Some hours after eating the <i>Amanitas</i>, the
+patient is taken with vomiting, diarrh&#339;a,
+cramps, and extreme prostration; in children,
+convulsions may occur. Most unfortunately
+evidences of this poisoning do not usually develop
+until some hours after eating it. As a
+consequence, a considerable amount of the
+poison has usually been absorbed into the body
+before the victim is aware that anything is
+wrong, and it, therefore, becomes impossible, as
+a rule, to greatly help matters by attempting to
+remove the offending material from the stomach<span class='pagenum'><a name="Page_259" id="Page_259">[Pg 259]</a></span>
+by emetics. Notwithstanding this it would be
+proper to administer warm water, into which a
+small amount of mustard had been stirred, in
+order to assist nature by washing out of the
+stomach whatever portions of the fungus might
+remain. When exhaustion begins to appear, it
+should be combated with doses of aromatic
+spirits of ammonia, and by the external application
+of heat. As it is believed that atropine
+possesses some antidotal powers to the poison
+of the <i>Amanitas</i>, this substance should be injected
+hypodermatically in the usual dose as
+quickly as possible, and an experienced physician
+should be called at once.</p>
+
+<p><i>Ivy Poisoning from Touch.</i>&mdash;One of the two
+species of <i>Rhus</i>, is exceedingly common in all
+portions of the United States, producing a
+severe inflammation of the skin when handled,
+or even in some persons by merely being near
+the plants or in the smoke of a fire where they
+are burning. There are two varieties of the
+<i>Rhus toxicodendron</i>, one being the shrub commonly
+called <i>poison oak</i>, and the other a climbing
+vine generally known by the name of poison
+ivy. The <i>Rhus venenata</i> grows in swampy localities<span class='pagenum'><a name="Page_260" id="Page_260">[Pg 260]</a></span>
+all over the United States, and is
+known as poison-sumac, swamp dog-wood,
+poison-elder, and poison dog-wood. About
+twenty-four to forty-eight hours after the exposure,
+the skin begins to itch, and this is
+shortly followed by an inflammation accompanied
+by the formation of numerous small
+blisters, and still later by scaling. It should
+not be forgotten that the berries and other portions
+of these plants are poisonous when taken
+internally, giving rise under such circumstances
+to vertigo, faintness, dilation of the pupils,
+trembling, confusion of the senses, and, in some
+instances, convulsions. Should it be discovered
+that anyone has been exposed to poisoning by
+these plants, the skin should be washed as
+quickly as is possible with alcohol, or some substance
+like whisky that contains it; where this
+cannot be obtained, hot water and soap should
+be liberally applied&mdash;the object, in either case,
+being the removal of as much of the poison as is
+possible. After the irritation of the skin has
+begun, the parts may be bathed in a one per
+cent. solution of carbolic acid, to be repeated
+every few hours, as the necessities of the case<span class='pagenum'><a name="Page_261" id="Page_261">[Pg 261]</a></span>
+may demand. Lead-water is also frequently
+used with benefit, lime-water also appears to be
+of use, but the various powders and salves sold
+in stores rarely help the patient much. The
+best thing after all is soap and water as hot as
+it can be borne; and ordinarily the itching and
+inflammation will disappear in four or five
+days, followed by scaling.</p>
+
+
+<h4>VENOMOUS SNAKES AND SNAKE BITES.</h4>
+
+<p>Much popular misapprehension exists on
+the subject of snakes, both as to the results
+of their bites and the appropriate treatment
+under such circumstances. It is not generally
+understood that a very large percentage of our
+American snakes are entirely harmless&mdash;the
+poisonous ones being decidedly more the exception
+than the rule.</p>
+
+<p>Within the confines of the United States there
+exist only two families of venomous serpents.
+By far the most numerous are three genera of
+viperine snakes, including the rattlesnakes and
+moccasins; all of these have a pit-like depression
+between the nose and eyes, and hence are
+called <i>pit-vipers</i>. In the southern portion of<span class='pagenum'><a name="Page_262" id="Page_262">[Pg 262]</a></span>
+our country there are two species of a colubrine
+genus closely related to the dreaded cobra of the
+East, one of them being called the coral-snake
+or harlequin snake, and the other, which occurs
+in the southwest, is known as the Sonoran coral-snake.</p>
+
+<p>While there are three genera of vipers in
+America, two of them are so closely related, and
+present characteristics that are so similar that
+the ordinary observer would regard them as being
+identical, and inasmuch as the character of
+their poison seems in every way similar, for
+practical purposes it would seem desirable to
+include them under one head; in both genera,
+the species have rattles on the tips of their tails,
+the more common being the ordinary rattlesnakes
+(genus <i>Crotalus</i>), of which there are
+twelve species in the United States, and the
+ground-rattlesnakes (genus <i>Sistrurus</i>), of which
+there are two species.</p>
+
+<p>Closely related to the rattlesnakes are the true
+moccasins, of which there are two species, one
+being the cotton-mouth or water-moccasin
+(<i>Ancistrodon piscivorus</i>), and the other the<span class='pagenum'><a name="Page_263" id="Page_263">[Pg 263]</a></span>
+highland moccasin, pilot-snake or copper-head,
+(<i>Ancistrodon contortrix</i>).</p>
+
+<p>The two species of poisonous colubrine serpents
+already referred to are known respectively
+as the <i>Elaps fulvius</i>, and the <i>Elaps euryxanthus</i>,
+both of which occur in the southern portions
+of the United States. These snakes are
+fortunately of a very mild disposition, and
+rarely attempt to bite, even when handled. That
+their poison is exceedingly deadly is attested by
+the fact that out of eight instances where it was
+known that persons were bitten by them, six
+died, and they should, therefore, be looked upon
+as among the most deadly of North American
+serpents. Mention should be made of the fact
+that there are at least six harmless reptiles that
+resemble the coral-snakes very closely, and as a
+consequence of the former being mistaken for
+the latter, the assertion has been frequently
+made by the ignorant that our elapine serpents
+are harmless.</p>
+
+<p>A short description of the really deadly reptiles
+encountered in this country that would
+enable even the novice to distinguish them from<span class='pagenum'><a name="Page_264" id="Page_264">[Pg 264]</a></span>
+those that are harmless would seem not inappropriate
+here, for where a person is bitten by
+a snake it becomes at once a matter of vital importance
+to determine, if possible, its true character.
+Most non-venomous serpents will viciously
+bite when cornered, and while they may
+produce slight wounds, with a small amount
+of bleeding, such injuries are entirely devoid
+of danger, and need occasion no fear on the
+part of the victim. There now follows a brief
+description of our venomous snakes, by means
+of which it will be easy for any one to distinguish
+them from their innocent relatives.</p>
+
+<p><i>True Rattlesnakes.</i>&mdash;There are twelve species
+of these reptiles in the United States, all
+of which, with but two exceptions, live west of
+the Mississippi. They vary very greatly in
+color, but the common eastern forms generally
+have alternate transverse yellow and brownish-black
+marks over their bodies. All possess rattles.
+The body of the snake is thick in proportion
+to its length, and the head, which is more
+or less diamond-shaped, is much larger than,
+and is quite distinct from the neck. The pupils
+of the eye are elliptical&mdash;a peculiarity which<span class='pagenum'><a name="Page_265" id="Page_265">[Pg 265]</a></span>
+the pit-vipers alone possess of all the North
+American snakes. Between the eye and nose
+there is a comparatively deep depression or pit
+which gives to this group of snakes their name.
+There are two large, exceedingly sharp fangs
+in the front of the mouth, in the position of a
+dog's canine teeth, that are folded up against
+the roof of the mouth when the snake is in repose;&mdash;being
+brought forward in a position for
+stabbing as the serpent strikes. The scales on
+the under surface of the body back of the anus
+do not divide along the middle line into two
+rows, as in harmless snakes.</p>
+
+<p><i>Ground Rattlesnakes.</i>&mdash;There are two species
+of the pygmy or ground-rattlesnakes. They attain
+to a length of only about twenty inches,
+and present the general characteristics of the
+true rattlesnakes, with the exception that the
+rattle is small, consisting of but one single button
+at the end of the tail. These serpents are
+exceedingly vicious, and usually bite without
+warning. Contrary to the general opinion, however,
+the wounds they inflict are rarely, or never,
+followed by serious consequences in man. One
+species is southern. The other occurs from<span class='pagenum'><a name="Page_266" id="Page_266">[Pg 266]</a></span>
+Ohio to Nebraska, where it is called massasauga.</p>
+
+<p><i>Cotton-Mouth Moccasin.</i>&mdash;The largest specimens
+of the cotton-mouth moccasin attain to a
+length of about six feet. The full grown reptile
+is of a dingy brownish-black color, but the
+young are pinkish, with coppery bands running
+transversely across the body. With the exception
+that this reptile has no rattles, it answers
+in its general peculiarities to the description
+already given of its near relatives the rattlesnakes.
+The cotton-mouth moccasin is semi-aquatic,
+being found around the edges of
+streams and other bodies of water.</p>
+
+<p><i>The Copper-head, or Highland Moccasin.</i>&mdash;This
+serpent is found from Florida and Illinois
+to southern Massachusetts; also in parts of
+Texas. The largest specimens have a length of
+about three feet. They resemble the cotton-mouth
+moccasin in their general peculiarities,
+being, however, somewhat lighter in color. The
+head has a coppery tinge, from which the snake
+gets its name, while the body is of a brownish
+color, with transverse Y-shaped bands of reddish-brown.
+Its favorite habitat is rocky hill-sides<span class='pagenum'><a name="Page_267" id="Page_267">[Pg 267]</a></span>
+and the banks of mountain water-courses.</p>
+
+<p><i>Coral-snakes.</i>&mdash;The two coral-snakes resemble
+each other very closely, and are long
+slender serpents, whose heads are quite small,
+and scarcely differentiated from their bodies.
+The pupils are round, and the head has no pits.
+They possess two short permanently erect
+fangs, which are by no means so well developed
+as those of the viperine reptiles&mdash;though perhaps
+capable of inflicting more deadly wounds
+than any of the latter,&mdash;with the possible exception
+of the diamond-back rattlesnake of the
+extreme southern portion of the country. Their
+coloration is exceedingly beautiful, and when
+properly interpreted, entirely characteristic.
+From the head to the tail their skins exhibit alternate
+rings, or encircling bands of black, red
+and yellow&mdash;each band of the two former colors
+being bordered by yellow; <i>in other words there
+are as many yellow stripes as there are both
+black and red together</i>. Stress is laid upon the
+characteristics just mentioned, for the reason
+that half a dozen species of harmless serpents
+that greatly resemble them may, without exception,<span class='pagenum'><a name="Page_268" id="Page_268">[Pg 268]</a></span>
+be differentiated from the true coral-snakes
+by the fact that there are as many <i>black bands
+as both red and yellow</i>. Where a snake has been
+killed, it is of course quite easy to determine
+whether or not it is venomous by a search for
+the fangs, which are never present in the non-poisonous
+reptiles. Fortunately, the coral-snakes
+are only found in the extreme southern
+portion of the United States, live under ground
+for the most part, and are rarely encountered.</p>
+
+<p><i>Treatment of Snake-Bite.</i>&mdash;As soon as a person
+has been bitten by a poisonous serpent, a
+tight bandage, or ligature of any kind, should
+be applied above the wound if the injury has
+been received on any of the extremities,&mdash;which
+is fortunately the case in the vast majority of
+instances. The part bitten should be at once exposed,
+and search made for the point of entrance
+of the fangs. It should be particularly
+noted as to whether there are one or two
+wounds, as it is true in about one-half of the
+cases that only one fang enters the flesh,&mdash;in
+which case, of course, the probabilities of serious
+consequences resulting are largely diminished.
+With a pocket-knife or other sharp instrument<span class='pagenum'><a name="Page_269" id="Page_269">[Pg 269]</a></span>
+the wound should be enlarged, and, if
+possible, someone should be persuaded to suck
+the wound; this should not be done by one with
+decayed teeth, as under such circumstances the
+poison might be absorbed and produce unpleasant
+consequences. A doctor should be summoned
+as quickly as is possible, but it must be
+confessed that in the present state of knowledge,
+unless he should happen to possess&mdash;which
+he probably will not&mdash;some antitoxin for
+the particular snake doing the damage, his services
+will likely be of no great value.</p>
+
+<div class="blockquot"><p>It has been asserted by some that very large doses
+of strychnine are directly antidotal to snake venom,
+but more recent experience does not tend to confirm
+this view; still there is no harm in making the trial,
+and if the services of someone capable of giving
+the injections can be secured, the treatment is certainly
+worth the trial. The immediate injection into
+the tissues around the wound of a one-per-cent.
+watery solution of chromic acid or potassium permanganate
+is thought to be of value by destroying
+the poison, but in order to be efficient it must be
+administered within a short time after the bite has
+been received. Should the patient's condition become
+serious, and the breathing finally stop, artificial
+respiration may be resorted to. As soon as the remedies<span class='pagenum'><a name="Page_270" id="Page_270">[Pg 270]</a></span>
+suggested have been tried, it is time for us to
+go back to the ligature, which cannot be suffered
+to remain around the limb indefinitely, as by cutting
+off the blood-supply it will sooner or later produce
+death of the tissues. From time to time we should
+slowly loosen the bandage, thus allowing a little of
+the poison to pass into the body, and at the same
+time permit the entrance of a small quantity of
+blood into the tissues of the limb beyond the ligature;
+the bandage should of course be tightened at the
+end of a half a minute, and it should be alternately
+loosened and tightened every half hour until the patient
+is considered to be out of danger.</p></div>
+
+<p>The reader cannot fail to have observed that
+nothing has been said concerning the use of
+alcohol in the treatment of snake-bite, and the
+matter is only here referred to for the purpose
+of condemning it as being unsound in theory
+and bad in practice.</p>
+
+<div class="blockquot"><p>The idea that this drug is of value in snake bite
+doubtless originally arose from the fact that those
+bitten by poisonous serpents were depressed, and, as
+in the past alcohol was considered the best of all
+stimulants, it is not surprising that its use was generally
+considered to be essential. As we now know,
+however, that alcohol is a depressant rather than a
+stimulant, and as numerous experiments carried out
+on animals have clearly shown that it does harm in
+<span class='pagenum'><a name="Page_271" id="Page_271">[Pg 271]</a></span>snake bite rather than good, there is every reason
+why we should cease to endanger the lives of those
+already poisoned by adding to the trouble by using
+this drug. There is but little doubt that many more
+persons have been killed by the alcoholic treatment
+for snake bites than have died from the effects of
+snake venom. Inasmuch as there is a deep-rooted
+superstition among most people that alcohol is the
+panacea for snake bite&mdash;and such notions die hard&mdash;it
+may be well to say that all of the authenticated
+cases of this character that have occurred in this
+country have recently been collected, with the result
+that it was shown that only about one man in ten
+dies who is bitten by a venomous serpent, and it is,
+therefore, quite easy to understand why alcohol has
+maintained its reputation as being an antidote in
+such cases&mdash;the chances being nine to one in the victim's
+favor without any treatment whatever.</p></div>
+
+<p>As soon as the patient's needs are attended
+to, it is well to find if the snake that inflicted
+the wound was killed, and an examination of it
+should at once be made as by determining the
+size and character of the reptile an accurate
+forecast to the probable results may be made.
+In many instances it will be found that the snake
+was not venomous, it having made only a few
+scratches which are of no more consequence than
+the prick of a brier. If it be found that the serpent<span class='pagenum'><a name="Page_272" id="Page_272">[Pg 272]</a></span>
+inflicting the wound belongs to one of the
+groups already referred to, the probabilities of
+a serious result will depend upon the size and
+character of the snake, and also to a considerable
+degree on whether one or both fangs entered
+the victim's body. A full grown diamond-back
+rattlesnake, which may attain the extreme
+length of eight feet, is perhaps the most dangerous
+of all the American poisonous reptiles,
+though a fully grown coral-snake may be regarded
+as almost, if not quite as, deadly. Next
+to these a large sized cotton-mouth moccasin
+is perhaps most to be dreaded, to be followed,
+depending upon their size, by the other varieties
+of rattlesnakes, the copperheads, and finally
+the ground-rattler. The larger the serpent inflicting
+the wound the greater is the result to
+be dreaded; naturally it also follows that the
+larger the individual bitten the less the danger.</p>
+
+
+
+
+<h2><a name="APPENDIX" id="APPENDIX"></a>APPENDIX</h2>
+<p><span class='pagenum'><a name="Page_273" id="Page_273">[Pg 273]</a></span></p>
+<span class="totoc"><a href="#toc">Top</a></span>
+<h3>RECIPES FOR COOKING COMMON FOODS<br />
+By <span class="smcap">Dr. Mary E. Lapham</span></h3>
+
+<h4>PREPARATION OF MEATS</h4>
+
+
+<p><i>Roast Beef.</i>&mdash;The problem of roasting beef is to
+have it sufficiently cooked in the center without hardening
+and over-cooking the outside. Burned edges
+and a raw center testify to a lack of intelligence.</p>
+
+<p>The English way of baking beef is to allow nine
+minutes to the pound for a rib-roast and eight minutes
+for a sirloin. Sprinkle pepper and salt over the meat
+and sprinkle with flour. Pour a little boiling water
+into the pan and bake in an oven hot enough to crisp
+and brown peeled raw potatoes cooked in the same
+pan. Do not forget to baste often. This method
+gives a rich flavor to the beef and the gravy, but the
+outside is apt to be cooked too hard while the inside
+is not enough cooked. Too hot a fire tends to make
+meat tough and dry.</p>
+
+<p>The French have a safer way, especially for small
+roasts. The beef is cooked in a cool oven&mdash;so cool
+that a peeled, raw potato will cook tender without
+browning. Allow about an hour and a quarter for a<span class='pagenum'><a name="Page_274" id="Page_274">[Pg 274]</a></span>
+four-pound rib-roast. In this way the heat penetrates
+to the center without hardening the outside. When
+properly done the outside is very little more cooked
+than the inside, and the roast throughout is tender,
+rare, and juicy, with no hard-burned edges. This
+way of baking makes inferior beef more tender and
+juicy than the English way. It has the disadvantage
+of not leaving any gravy in the pan. When baked
+after the English method the fat fries out into the
+pan, and a delicious, rich, brown gravy may be made
+by adding flour and water. Strain the juice through
+a fine sieve and allow to stand a few minutes so as to
+be able to skim or pour off all the grease. Do not
+serve gravies with half an inch of pure grease on top.
+It does not require a scientific education nor a herculean
+effort to remove the grease.</p>
+
+<p><i>Pot Roast.</i>&mdash;If the beef is of an inferior quality,
+the best way to cook it is in a heavy iron kettle, preferably
+with a sloping bottom. Sprinkle the meat
+with salt and pepper; place a little fat in the bottom
+of the kettle&mdash;enough to keep the meat from sticking&mdash;and
+allow the roast to brown slowly for half an
+hour. Now put a pint of boiling water in the pot.
+Cover very closely and let it simmer on the back of
+the stove for about four hours, adding small quantities
+of hot water as necessary, and turning often.
+When cooked take up the meat; skim the fat from
+the gravy and thicken with flour.</p>
+
+<p><i>Hamburg Steaks.</i>&mdash;Another way of preparing inferior
+cuts of beef is to make Hamburg steaks. Chop
+the meat in fine pieces. Season with salt, pepper and<span class='pagenum'><a name="Page_275" id="Page_275">[Pg 275]</a></span>
+a little onion juice, and shape into thin cakes. Put
+three or four slices of fat salt pork into a frying-pan,
+and when brown remove it and place the steaks in
+the fat. Fry four minutes; turn, and fry three more,
+and serve on a hot platter. Put a tablespoonful of
+flour into the fat and stir until brown. Gradually
+add a cupful of water or preferably milk and boil
+three minutes; season well, pour over the meat, and
+serve immediately.</p>
+
+<p><i>Broiled Beef.</i>&mdash;Broiling is the simplest, easiest, and
+most delicious method of cooking meats, but, as a rule,
+ignorance instinctively turns to the frying-pan, and
+broiling is unknown in many homes. This is partly
+due to not knowing how to manage the fire. It seems
+so much easier to fry on top of the stove than to plan
+beforehand an adequate preparation of the coals. It
+is necessary to have a bed of clear, hot coals with no
+smoke. Have the steak cut three-quarters of an inch
+thick; place in a wire broiler; put over the coals and
+cover with a baking-pan. Turn every minute or two
+until the meat is sufficiently cooked. When done,
+place on a hot platter, and season well with salt, pepper,
+and butter. Serve immediately. It should take
+about ten minutes to cook a steak or thick mutton
+chop.</p>
+
+<p><i>Fried Beef.</i>&mdash;If beef must be fried, have a hot fire;
+heat a thick iron frying-pan and grease it just
+enough to keep the meat from sticking. Have the
+meat three-quarters of an inch thick; place in the hot
+pan and turn as soon as it is well seared. Turn often
+until done and then season well and serve at once.<span class='pagenum'><a name="Page_276" id="Page_276">[Pg 276]</a></span>
+There should be no gravy in the pan; all the juices
+should be in the meat.</p>
+
+<p><i>Beef Hash.</i>&mdash;Take equal parts of beef and cold potatoes,
+chopped moderately fine. Chop a small onion
+and fry in plenty of butter until brown; add the meat
+and potatoes and just enough milk to keep from sticking.
+Cook for half an hour, stirring frequently.
+Serve with thin, dry toast or toasted crackers.
+Poached eggs are a very nice addition.</p>
+
+<p><i>Veal.</i>&mdash;Veal, when properly cooked, is delicious and
+delicate. Like pork it should be cooked slowly for a
+long time to develop its full flavor. Unfortunately
+it is usually half-cooked, tough, and insipid. The
+housewife who can cook veal properly has a distinct
+advantage over her less fortunate neighbor.</p>
+
+<p><i>Leg Roast of Veal.</i>&mdash;Take out the bone and fill the
+space with stuffing made as follows: Take one half-cupful
+of chopped fat pork, or unsmoked bacon, and
+fry with a finely chopped onion until delicately brown.
+Add two cupfuls of bread crumbs; season with salt
+and pepper and moisten with a little milk. Tie the
+veal closely; sprinkle with pepper and salt; rub thoroughly
+with flour and cover with buttered paper.
+Into the baking-pan put a generous number of thin
+slices of unsmoked bacon, an onion and half a can
+of tomatoes. Add just enough boiling water to steam
+the veal. Cook gently in a moderate oven, allowing
+twenty-five minutes to the pound, and baste very frequently,
+turning the meat about every half-hour.
+When done, put it on a hot platter in the warming
+oven, and add enough water to make the requisite<span class='pagenum'><a name="Page_277" id="Page_277">[Pg 277]</a></span>
+amount of gravy. Thicken with browned flour, strain,
+and pour over the roast.</p>
+
+<p><i>Fried Veal.</i>&mdash;Fried veal steak or cutlets are delicious,
+but very difficult to prepare properly. As a
+usual thing veal cutlets are either half raw, or cooked
+until dry and hard. When properly cooked veal
+should be spongy, soft, and velvety. The chops
+should be not quite a half inch thick. Melt a little
+lard in a hot frying-pan; sprinkle some salt and pepper
+on the veal and fry quickly until brown on both
+sides. Then cover tightly, and place on the back of
+the stove and steam until thoroughly tender. It requires
+from forty to forty-five minutes to fry veal.</p>
+
+<p><i>Broiled Veal.</i>&mdash;The veal should be cut thin, broiled
+quickly until brown, and seasoned with salt, pepper,
+and melted butter, to which a little chopped parsley
+and lemon juice have been added. Serve on a hot
+platter and eat at once. If the veal is fat, tender and
+nicely broiled, it is almost as good as game.</p>
+
+<p><i>Veal Stew or Pot-pie.</i>&mdash;Cut the meat from a knuckle
+of veal into pieces not too small; put them into a pot
+with some small pieces of salt pork, and plenty of
+pepper and salt; pour over enough hot water to cover
+it well, and boil until the meat is thoroughly done.
+While the water is still boiling drop in, by the spoonful,
+a batter made as follows: Two eggs well beaten,
+two and a half or three cupfuls of buttermilk, one even
+teaspoonful of soda, and flour enough to make a thick
+batter. Cover the pot, and as soon as the batter is
+well cooked serve it.</p>
+
+<p><i>Veal Stew.</i>&mdash;This is an exceedingly nutritious, economical,<span class='pagenum'><a name="Page_278" id="Page_278">[Pg 278]</a></span>
+and appetizing dish. Cut the veal into small
+pieces about an inch square; add three or four thin
+slices of salt pork; one or two onions and potatoes
+cut up fine, and a little turnip, carrot, parsley and
+celery, if you have them. Cover well with boiling
+water and cook over a brisk fire until the meat is tender
+and the water pretty well cooked away. This will
+require about an hour. Cover the meat well with
+fresh milk; season to taste with pepper, salt, and a
+generous quantity of butter; let the mess simmer on
+the back of the stove about twenty minutes, and serve
+it in a hot covered dish.</p>
+
+<p><i>Jellied Veal.</i>&mdash;Jellied veal gives the impression of
+an expensive preparation, and yet nothing is cheaper
+or simpler. Put a knuckle of veal into a pot that
+can be tightly covered; season well with two or three
+slices of unsmoked bacon, the heart of an onion, salt,
+pepper and a little butter, adding just enough water
+to steam the meat thoroughly (replenishing it from
+time to time as needed), and cook over a slow fire
+until tender&mdash;probably about four hours. When done
+there should be about two teacupfuls of broth. Prepare
+three cold hard-boiled eggs. Cut the veal into
+pieces the size of a walnut. Now choose a dish just
+large enough to hold the meat, the eggs and the
+broth. Slice the eggs and place a few pieces on the
+bottom of the dish. Now put in a layer of veal; then
+more egg and continue in this way until the veal is
+used. Strain the broth over the veal and set it away
+in a cool place, preferably on ice, until quite firm.
+When about to serve it, loosen by slipping a knife,<span class='pagenum'><a name="Page_279" id="Page_279">[Pg 279]</a></span>
+warmed in water, between the meat and the dish.
+Garnish with parsley or lettuce, and serve with salad
+of any kind.</p>
+
+<p><i>Roast Pork.</i>&mdash;Pork should be thoroughly cooked in
+a medium hot oven. For the leg or the shoulder allow
+twenty-five minutes to the pound. For the spareribs
+allow fifteen minutes. Sprinkle the spareribs
+well with salt, pepper, sage, and a little chopped
+onion, or bake a few onions in the same dish. Put
+a little water in the pan and add to it as it cooks
+away. The leg, the loin, and the shoulder may be
+stuffed with well-seasoned sage stuffing. To make
+this, cut a few strips of fat pork into small dice and
+fry over a slow fire. Add a finely chopped onion and
+cook until brown. Crumble as many slices of dry
+bread as you will need, and fry with the onion and
+pork over a slow fire until nicely browned. Moisten a
+little with milk or cream, and fill the space left by removing
+the bones. Sew tightly together and bake
+thoroughly. Peeled, raw potatoes are very nice baked
+in the same dish with the pork. A medium sized
+potato will require a little over an hour to bake in a
+moderate oven. Apple sauce, sauerkraut, or cabbage
+cooked with a little vinegar, are nice to serve with
+pork.</p>
+
+<p><i>Broiled Pork.</i>&mdash;Very thin slices cut from a leg of
+pork, or the cutlets, or the chops, are extremely nice
+and delicate when broiled. They must be cut thin;
+the coals must be bright and hot; and the meat turned
+very often. Serve on a hot platter.</p>
+
+<p><i>Fried Pork.</i>&mdash;For frying, pork should not be cut<span class='pagenum'><a name="Page_280" id="Page_280">[Pg 280]</a></span>
+over a half an inch thick: Cook slowly from forty
+minutes to an hour, with the pan closely covered, to
+keep in the steam. Pork requires a long, slow process
+to develop its flavor and tenderness. Nearly everyone
+cooks it too fast, and for too short a time. When
+thoroughly steamed and nicely seasoned with salt,
+pepper, sage and a little onion, well fed pork is as
+toothsome and dainty as turkey. Make a brown gravy
+and pour over the meat. Serve with apple sauce.</p>
+
+<p><i>Boiled Pork.</i>&mdash;Take a leg of pork, or a shoulder, and
+remove the bones. Tie closely together and let it cook
+slowly in a tightly covered pot for half an hour, adding
+a little fat if necessary to keep the meat from
+sticking. Now sprinkle with salt, pepper and sage.
+Put two whole onions in the pot, and just enough boiling
+water to thoroughly steam the meat. Place it on
+the back of the stove and cook over a slow fire for four
+or five hours until thoroughly tender and velvety.
+When done put on a hot platter in the warming-oven.
+Thicken the gravy with flour, adding a little water or
+milk if necessary, then let it boil for five minutes and
+strain. When properly cooked this is delicious cold,
+and almost as good for salad as chicken or turkey.
+If desired, peeled raw potatoes may be browned in the
+pot with the meat. These will take about an hour to
+cook.</p>
+
+<p><i>Curing Ham and Bacon.</i>&mdash;To have good ham and
+bacon the meat must first be properly cured so that
+the lean part is pink, tender and soft to the touch,
+while the fat is clear and white. In many country
+homes the lean meat is about as tough, hard, and indigestible<span class='pagenum'><a name="Page_281" id="Page_281">[Pg 281]</a></span>
+as sole leather. A good recipe for curing is
+as follows: For every gallon of water take two pounds
+of coarse salt and one-half ounce of soda. Boil all
+together and skim well, and, while hot, pour over the
+meat. Put in a cold dry place with a stone to keep
+the meat well below the water. After three weeks,
+hang the meat and let it dry for two or three days before
+smoking.</p>
+
+<p><i>Broiled Ham.</i>&mdash;Nothing is more appetizing for supper
+than broiled ham, served with mashed potatoes,
+milk toast, or a poached egg on dry toast. Cut the
+ham as thin as possible, and broil quickly over hot
+coals, turning constantly until the fat begins to
+shrivel. Have everything else ready so that it can be
+eaten immediately. Cold cabbage salad is nice with
+this.</p>
+
+<p><i>Boiled Ham.</i>&mdash;If quite salty, soak the ham twenty-four
+hours. Put it in a large kettle with a generous
+supply of water, and allow twenty-five minutes to the
+pound for boiling. Take the pot from the fire and
+let the meat remain in the water until nearly cold.
+Sprinkle with pepper and rub thoroughly with brown
+sugar; put the ham and the fat from the liquor into
+a baking-pan and brown for about an hour in the
+oven. Cut as thin as possible when serving.</p>
+
+<p><i>Frying Ham.</i>&mdash;Cut the ham in the thinnest possible
+slices, with a large, sharp knife. Have the frying-pan
+hot, and cook the meat just enough to give the fat
+a delicate brown, turning frequently. To cook ham too
+much is to make it tough, hard, dry, and indigestible.
+Put the ham on a hot platter in the warming oven.<span class='pagenum'><a name="Page_282" id="Page_282">[Pg 282]</a></span>
+Add a cupful, or more, of fresh milk to the grease and
+thicken with flour. Serve with boiled potatoes. Instead
+of making a gravy, eggs may be fried in the fat.
+To do this nicely the fat must not be burned. The
+eggs should be dropped in one by one, allowing them
+plenty of room to spread out. Cook slowly and with
+a spoon baste the yolks with the hot fat until they
+sear, being careful not to cook the egg too hard.
+These eggs are very nice served on thin, dry toast, or
+one may be placed on each slice of ham.</p>
+
+<p><i>Fried Bacon.</i>&mdash;Cut the bacon into very thin slices,
+and cook in a hot frying-pan just long enough to turn
+the fat to a delicate brown. If cooked too long it is
+hard and indigestible, besides losing its delicacy of
+flavor. A very nice way to cook bacon, instead of
+frying it, is to roll the slices up into curls, skewer
+them with toothpicks, and place them in a baking-pan
+on the grate of a hot oven until they are slightly
+brown. Serve on dry toast. They should be eaten
+at once.</p>
+
+<p><i>Broiled Bacon.</i>&mdash;Bacon can be broiled like ham. A
+very nice way to serve it, especially for an invalid,
+is to toast it before the fire; split a hot biscuit and
+make a sandwich with the bacon. Bacon toasted this
+way and eaten when very hot has a peculiarly appetizing
+flavor.</p>
+
+<p><i>Unsmoked Bacon.</i>&mdash;Cut in thin slices; roll in flour
+or meal; dust lightly with pepper; fry over a moderately
+hot fire until delicately brown and crisp, and
+put on a warm platter in the warming closet. Add
+sufficient fresh milk to the fat to make the requisite<span class='pagenum'><a name="Page_283" id="Page_283">[Pg 283]</a></span>
+amount of gravy. Season with a little salt and pepper,
+and thicken with flour. Do not pour over the
+meat. Serve in separate dish.</p>
+
+<p><i>Boiled Mutton.</i>&mdash;Mutton should be cooked very much
+like beef,&mdash;just enough to leave a faint pink, but not
+enough to make it hard and develop a strong taste.
+For boiled mutton allow ten minutes to the pound.
+Add a little rice to make the meat whiter and tenderer.
+Cover with boiling water and cook rapidly for fifteen
+minutes; then place on the back of the stove where
+it will simmer nicely for two hours. Young turnips,
+boiled with the mutton are a very nice addition.</p>
+
+<p><i>Mutton Cutlets.</i>&mdash;The chops should be thick.
+Grease the bottom of a hot frying-pan just enough
+to keep the chops from sticking; place over a hot fire,
+and turn the meat constantly to keep it from burning
+until the center is a faint pink. Season with salt,
+pepper, and melted butter to which a little lemon juice
+and parsley may be added.</p>
+
+<p><i>Roast Mutton.</i>&mdash;The French roast mutton in a slow
+oven in order that the heat may penetrate to the center
+without injuring the outside. Allow twenty minutes
+to the pound, or, if a very large roast, twenty-five
+minutes may not be too much, providing the oven
+is not too hot. Season with salt and pepper, and put
+a generous supply of boiling water in the pan. Baste
+frequently, and turn the meat every half hour. Place
+two or three peeled raw potatoes in the pan, and watch
+them; if they begin to brown, the oven is too hot.
+The potatoes should keep pace with the mutton, and<span class='pagenum'><a name="Page_284" id="Page_284">[Pg 284]</a></span>
+when the latter is half done the former should be
+cooked to the same degree.</p>
+
+<p><i>Broiled Mutton Chops.</i>&mdash;The chops should be cut an
+inch thick. Trim off the fat and scrape the bones.
+Roll in a little melted butter or oil, and broil over a
+hot fire, turning constantly until just pink within.
+Have ready a mound of hot mashed potatoes and lay
+the chops around it. Pour a little melted butter over
+them and serve with green peas.</p>
+
+
+<h4>PROPER COOKING OF CEREALS.</h4>
+
+<p>Starchy foods in any form must be well cooked.
+Gluey, slimy oatmeal, full of hard lumps of half-cooked
+grains, the whole forming a raw, horrid mass,
+is very different from the smooth, well cooked, easily
+digestible, oatmeal prepared by a good cook. Rolled
+oats are more easily cooked than oatmeal, as they are
+already prepared. For four people, put a quarter of
+a teaspoonful of salt into four cups of <i>hot</i> water and
+stir in slowly one cup of rolled oats, being careful not
+to allow lumps to form. Cook for an hour in a double
+boiler.</p>
+
+<p><i>Hominy.</i>&mdash;Hominy is seldom well cooked. It is
+often lumpy and raw, and yet has a burned taste
+which comes from being cooked in too little water,
+while if too much is used it goes all to soup and can
+never be made good. Salt a quart of boiling water,
+and very carefully stir into it a cup of hominy. Stir
+often and add a little water from time to time if it
+gets too dry. Cook until every grain is thoroughly
+done.<span class='pagenum'><a name="Page_285" id="Page_285">[Pg 285]</a></span></p>
+
+<p><i>Rice.</i>&mdash;Rice is rarely well prepared, the greatest
+trouble being to get each grain well cooked without
+making it mushy. When properly cooked each
+grain will be firm and distinct, and at the same time
+soft and tender. Wash half a cupful of rice thoroughly,
+put it in a quart of boiling salted water, and
+let it boil for half an hour; then drain it thoroughly
+and steam it in a colander for an hour.</p>
+
+<p><i>Corn-Bread.</i>&mdash;Corn-bread should be something
+like rice: every particle thoroughly cooked and soft,
+and yet not sticking together, so that the inside is
+dry and crumbly while the outside is crisp and
+nutty. The thinner corn-bread is baked the more
+perfectly it cooks. It should not be more than an
+inch thick and preferably less. A cannon-ball of
+raw meal, with only the thinnest of surfaces decently
+baked, is an insult to a man's intelligence
+as well as to his digestion. This is the way to prepare
+it properly. Sift a teaspoonful of baking
+powder into a pint of corn meal. Mix in a piece of
+butter the size of a walnut and add sweet milk until
+you get a dough that can be kneaded into a cake.
+Bake in a hot oven until brown and well done. A
+little richer corn-bread is made by heating a pint
+of sweet milk and pouring it over a pint of corn-meal.
+Melt a piece of butter the size of a walnut,
+beat two eggs, add a little salt, and mix well into
+the meal. Put in a shallow dish, and bake about a
+half hour in a quick oven.</p>
+
+<p><i>Biscuits.</i>&mdash;Biscuits should be thin, crisp, delicately
+browned and free from flour. The inside of a biscuit<span class='pagenum'><a name="Page_286" id="Page_286">[Pg 286]</a></span>
+should be flaky and dry. Thick, soggy, heavy
+biscuits impose a severe task upon digestion. Make
+the biscuits about two inches in diameter, and
+three-quarters of an inch thick. Bake them brown
+on both the top and the bottom. It is much easier to
+make light, wholesome biscuits with baking-powder
+than with soda. Buttermilk biscuits are very delicate
+and palatable, but not quite so certain to turn
+out well. If soda is not properly used you will have
+a yellow, evil-smelling compound, or else there will
+not be enough soda to make the biscuits rise, and
+they will be dangerously heavy. To make soda-biscuits
+sift one level teaspoonful of soda, one half-teaspoonful
+salt, and one quart of flour together three
+times so as to get the soda thoroughly well mixed in.
+Now rub two tablespoons of lard into the flour and add
+enough buttermilk to make a soft dough. Roll out
+into a sheet, cut into small thin biscuits and bake
+in a hot oven until well browned. Baking-powder
+biscuits are made in the same way, by using two teaspoonfuls
+of baking-powder in place of the soda, and
+sweet milk instead of buttermilk.</p>
+
+<p><i>Yeast.</i>&mdash;Put three hops in a pot containing two
+quarts of cold water. Place on the stove and see that
+it boils twenty minutes. Have a pint of flour in a
+large bowl and mix into it a tablespoonful of sugar,
+one of salt and a teaspoonful of ginger. Strain the
+water from the hops into this, stirring constantly.
+Allow it to cool. When lukewarm put in a cup of
+yeast or a yeast-cake.</p>
+
+<p><i>Rolls.</i>&mdash;At night take one half-cup of lukewarm<span class='pagenum'><a name="Page_287" id="Page_287">[Pg 287]</a></span>
+water, one half-teaspoonful of salt, three-quarters of
+a cup of yeast, and enough flour to make a thin
+batter. In the morning add to this a pint of milk,
+a teaspoonful of sugar, a half-cup of butter and beat
+in flour until it is no longer sticky. Set it in a warm
+place to rise and when well up knock back. Repeat
+this process, and when it comes up the third time
+make it into rolls. Let it rise once more and then
+bake it.</p>
+
+
+<h4>METHODS WITH CHICKEN.</h4>
+
+<p>The simplest and easiest way to cook chicken is
+to fry it. A poorly fed chicken is better stewed.
+For baking and broiling the chicken must be fat.
+In whatever way the chicken is cooked there is
+danger of its being tough, dry, stringy, and tasteless.
+Plain, artless, boiling results in insipidity. Quick,
+superficial frying means tough stringy fibres; and a
+hot oven frequently dries the meat until it is not fit
+to eat.</p>
+
+<p><i>Fried Chicken.</i>&mdash;All housewives think they can fry
+chicken, but the results are vastly different, according
+to the way it is done. You may have a tender,
+rich, delicious morsel, or tough masses of meat,
+stringy, tasteless and almost impossible to chew. Of
+course the condition of the chicken has a great deal
+to do with the results. A tender, well-fed chicken
+will fry far better and much more quickly than a
+thin, scrawny one. The thinner the chicken the
+greater the necessity for care in cooking it. It
+must be cooked slowly, over a moderate fire, in<span class='pagenum'><a name="Page_288" id="Page_288">[Pg 288]</a></span>
+a tightly covered pan, until it is perfectly tender.
+Melt a little fat in the frying-pan; flour, salt,
+and pepper the pieces of chicken and fry them in
+the fat until nicely browned on both sides. Now
+cover closely and place on the back of the stove where
+the chicken will steam for half an hour. When tender
+take up on a hot platter and put in the warming
+oven. Make a rich, brown gravy and pour over it.</p>
+
+<p><i>Boiled Chicken.</i>&mdash;Chickens may be boiled whole or
+cut into pieces. To boil whole place a few pieces of
+unsmoked bacon in a stew-pan that is deep enough
+to hold the chicken and can be tightly covered. Cook
+slowly for an hour without adding water, turning
+it often until it is evenly browned. Now add a small
+onion, some raw peeled potatoes not larger than an
+egg, and a little boiling water. Cook over a brisk
+fire for three-quarters of an hour. Salt and pepper
+the chicken and put it and the potatoes in a baking-dish
+in a hot oven while making the gravy. A couple
+of hard-boiled eggs chopped very fine, and a little
+chopped parsley, improve the gravy.</p>
+
+<p><i>Baked Chicken.</i>&mdash;A properly baked chicken is
+tender, juicy, and has a rich flavor, while one improperly
+baked is tough, dry, stringy, and tasteless.
+To bake a chicken properly the oven must not be
+too hot; the chicken must be repeatedly basted, and
+cooked until it is tender, but not until all dried up.
+Stuffing the chicken improves the flavor. To make
+the dressing, melt enough of any kind of wholesome
+fat in a hot frying-pan to keep the bread crumbs
+from sticking, and fry in it a large onion, chopped<span class='pagenum'><a name="Page_289" id="Page_289">[Pg 289]</a></span>
+fine, until it is tender. Place the dry bread-crumbs
+into the fat, and cook for half an hour over a slow
+fire, stirring often to keep from sticking, until the
+crumbs are slightly browned and well dried. Season
+with salt, pepper and a little celery-salt, and moisten
+with just enough milk to make it stick together.
+Always taste the dressing to see if it is properly
+seasoned. A well-fed chicken can be baked more
+rapidly than a thin one. If the chicken is thin add
+plenty of fat to the water in the baking-pan; cover
+closely and cook slowly and carefully until it is
+tender, turning very often; if it is fat and well-fed
+put plenty of wholesome grease in the baking-dish,
+and without covering it, cook in a hot oven, basting
+frequently. A young, fat chicken will bake in an
+hour. An older fowl may require two or three
+hours. It is a good plan to allow the chicken plenty
+of time and then, if done too soon, to cover it closely
+and keep it warm on the back of the stove. Use
+just enough water while baking to keep the fat from
+sputtering. If the water is cooked out towards the
+end, and the chicken is thoroughly basted, the skin
+will take on a rich, thick glazing that is highly creditable
+to the skill of the cook. Delicious gravy can be
+made of the fat by adding milk and thickening with
+flour.</p>
+
+<p><i>Smothered Chicken.</i>&mdash;Use a frying-size chicken.
+Split it down the back and rub with a little salt.
+Put it in a pan with a slice of bacon and a pint
+of water. Cover the pan closely and let it simmer
+on top of the stove from one to two hours, or until<span class='pagenum'><a name="Page_290" id="Page_290">[Pg 290]</a></span>
+the chicken is thoroughly tender. When done
+sprinkle with flour and baste well. Add a small
+tablespoon of butter, and put in the oven and cook
+until brown.</p>
+
+<p><i>Broiled Chicken.</i>&mdash;A young, tender, fat chicken is
+better broiled than any other way. It has a finer
+flavor; is tenderer, more juicy and more easily
+digested; in fact broiled chicken is one of the most
+delicious dishes that can be served. There is no
+earthly use, however, in trying to broil a chicken that
+is not fat and nice. If the chicken is a little too
+old to broil whole the breast will still be tender.
+Flatten the chicken by pounding it. Have a bed of
+clear, bright coals and a hot gridiron well greased to
+prevent sticking. Cover with a baking-dish and
+turn often, allowing the bony side to stay down
+longer than the other side. From fifteen to twenty
+minutes should be enough, but it is always best to
+test with a fork by pulling the fibres apart to see
+that they are not raw. As soon as the raw look has
+disappeared the chicken is done. The least over-cooking
+injures the flavor. Serve on a hot platter.
+Pour over a little melted butter, seasoned with lemon
+juice and chopped parsley.</p>
+
+<p>To bake or boil a turkey proceed the same as for
+chicken, simply allowing more time. An eight-pound
+turkey will require three hours to roast.</p>
+
+
+<h4>MAKING GOOD SOUPS.</h4>
+
+<p><i>Vegetable Soups.</i>&mdash;The simplest and most easily
+prepared soups are those made from peas, beans,<span class='pagenum'><a name="Page_291" id="Page_291">[Pg 291]</a></span>
+tomatoes, asparagus, celery, carrots, onions, and
+potatoes. They require neither meat nor any previous
+preparation, but can be made and eaten at once.
+These soups are somewhat paradoxical because they
+are both cheap and rich; deliciously simple and simply
+delicious. Take enough of any of these vegetables
+to furnish sufficient soup after they have been
+rubbed through a strainer and thinned with milk
+or cream. Cook the vegetables thoroughly until perfectly
+soft, so that they can be easily rubbed through
+a coarse strainer. Add enough milk to this pur&eacute;e
+to make it about the thickness of cream. Season with
+salt, pepper, and a little celery-salt, and serve with
+bits of bread browned crisp in the oven.</p>
+
+<p>When the vegetables can be got fresh from the
+garden nothing is more delicious than these soups,
+and in winter, canned peas and dried beans make
+excellent substitutes. In making potato pur&eacute;e two
+onions boiled with the potatoes improve the flavor.
+Potato soup without onion is tasteless; a little celery
+boiled in with the potatoes and onion, makes it still
+nicer. Tomato soup is also better slightly flavored
+with onion and a little carrot. A little cold boiled
+rice, simmered for a half-hour in the soup after the
+milk has been added, is an excellent addition. These
+soups are also delicious when made rather thin with
+milk and then thickened by putting the well-beaten
+yolks of two eggs into the hot soup-tureen, and stirring
+vigorously while adding the soup; this last soup
+must be served at once, as it cannot stand after the
+eggs are added.<span class='pagenum'><a name="Page_292" id="Page_292">[Pg 292]</a></span></p>
+
+<p><i>Meat Soups.</i>&mdash;These soups should always be made
+the day before required in order to thoroughly remove
+the fat, which cannot be done until it hardens
+on the top of the soup. Nothing is more disgusting
+than greasy soup. The foundation for an infinite
+variety of soups is made by boiling about a pound
+of meat in three pints of water. After the meat is
+cooked to pieces strain it out and keep the well-skimmed
+liquor, or &ldquo;stock,&rdquo; as it is called, in a
+stone jar in a cool place. It should form a jelly,
+and in order to prepare a different soup for each
+day, it is only necessary to heat some of the jelly and
+flavor it differently. For instance: Chop fine one
+small onion to each person and fry it in butter, or
+in some of the grease taken off the soup, until tender
+and slightly brown. Pour over enough stock and let
+stand for half an hour. Serve with a little grated
+cheese. Cabbage soup is made in the same way except
+that it takes longer to cook the cabbage. Instead
+of one vegetable several may be used. Turnips,
+cabbage, onions, and carrots in about the same proportion,
+chopped fine and fried tender, without any
+water, and added to the soup, make what is known in
+France as Julienne soup.</p>
+
+
+<h4>EGGS IN SEVERAL FORMS.</h4>
+
+<p><i>Coddled Eggs.</i>&mdash;The most delicate way to cook an
+egg is to coddle it. Put six into a vessel that will
+hold two quarts. Fill with boiling water, cover
+closely, and let it stand in a warm place for ten
+minutes. If you desire them better cooked let them<span class='pagenum'><a name="Page_293" id="Page_293">[Pg 293]</a></span>
+stay in the water longer. If you want to do but one
+egg, put it in a quart of boiling water, cover and let
+stand five minutes.</p>
+
+<p><i>Shirred Eggs.</i>&mdash;To shirr an egg break it into a
+saucer or any small dish that has been well greased.
+Put into a hot oven and leave until glazed. Season
+and serve at once.</p>
+
+<p><i>Scrambled Eggs.</i>&mdash;Heat a teaspoonful of milk to
+each egg in a sauce-pan not more than a quarter of an
+inch deep and about the right size to hold the quantity
+of eggs desired. Add a little salt, pepper, and butter.
+When hot put in the eggs, and as they lie on
+the bottom of the pan, scrape off with a spoon letting
+the raw part take the place of those portions already
+cooked, and continue this until a creamy custard is
+formed. Be careful not to cook the eggs so long that
+this custard is changed to a hard mass.</p>
+
+
+<h4>PROPER COOKING OF VEGETABLES.</h4>
+
+<p>The general tendency in cooking vegetables is to
+use altogether too much water so that they become
+soaked and tasteless. The ideal way to cook most
+vegetables is to use as little water as possible; just
+a little in the bottom of the pot so that the vegetables
+will not stick and burn, but steam through in their
+own juices until thoroughly tender and full of their
+own flavor. The fire should not be too hot; the pot
+should be tightly covered; a sufficient amount of
+butter must be added when the vegetable is about
+half done; and plenty of time given to allow it
+to simmer and steam until thoroughly flavored.<span class='pagenum'><a name="Page_294" id="Page_294">[Pg 294]</a></span>
+Onions, beans, carrots, and cabbage are most delicate
+when chopped fine, cooked until tender in a
+very little water, seasoned with salt, pepper, and
+butter, covered with milk, and allowed to stand on
+the back of the stove for twenty minutes until the
+flavor is thoroughly developed.</p>
+
+<p><i>Boiled Potatoes.</i>&mdash;Potatoes should not be peeled
+before boiling, but should be thoroughly washed and
+rinsed. They should be put in an abundance of
+boiling water, well salted, and covered tightly.
+When tender pour off all the water, cover the pot
+with a towel and let it stand on the back of the stove
+for ten minutes.</p>
+
+<p><i>Baked Potatoes.</i>&mdash;If baked potatoes stand they lose
+their flavor. A baked potato, eaten as soon as done,
+is sweet, dry and mealy. Allow them to stand even
+for ten minutes and the flavor is lost, and they become
+wet and tasteless. A pleasant change is to
+peel the potatoes before baking. These must be
+eaten as soon as they come from the oven or they lose
+their crispness.</p>
+
+<p><i>Beans.</i>&mdash;Nothing is more valuable for winter food
+than beans. They give as much strength as beefsteak
+and are far less expensive. Soak them in
+plenty of water over night; add a generous piece of
+unsmoked bacon; let simmer on the back of the stove
+until they are tender and the water is well cooked
+away; cover with milk, and either let them stand
+on the back of the stove until the milk is thickened,
+or put them into a shallow baking-dish and bake
+until nearly dry. Serve either hot or cold.<span class='pagenum'><a name="Page_295" id="Page_295">[Pg 295]</a></span></p>
+
+
+<h4>SOME CAPITAL DESSERTS.</h4>
+
+<p><i>Apple Pudding.</i>&mdash;Peel and slice enough apples to
+nearly fill your pudding-dish, sugar to taste, and
+grate over them a little nutmeg. Also add a little
+water. Now make a batter as follows: Three
+quarters of a cup of sugar; a piece of butter the size
+of a small egg, one half-cup of milk, one egg, a
+pinch of salt, a teaspoonful of baking-powder, and
+one and one-eighth cups of flour. This is an extremely
+nice, wholesome pudding, which can be
+served with either cream or hard sauce.</p>
+
+<p>To make hard sauce take a half-cup of butter and
+cream it with a fork; add a cupful of sugar and
+beat until nicely mixed and creamy. Flavor to taste
+and sprinkle a little nutmeg over it.</p>
+
+<p><i>Cottage Pudding.</i>&mdash;One cupful of sugar, one tablespoonful
+of butter, one half-cupful of milk, two
+eggs, one and one-half cupfuls of flour, and one teaspoonful
+of baking-powder. For the sauce, take
+three and a half cupfuls of boiling water and stir
+in it a cupful of sugar, and a tablespoonful of either
+flour or corn-starch rubbed smooth with a little cold
+water. Cook well for two or three minutes; take
+the pan from the fire, add the butter and flavor as
+you prefer.</p>
+
+<p><i>Batter Pudding Boiled or Baked.</i>&mdash;One quart of
+milk, six eggs beaten separately, six tablespoonfuls
+of flour worked gradually into the yolks of the eggs,
+and a pinch of salt. Bake or boil about three-quarters
+of an hour. Serve with sauce.<span class='pagenum'><a name="Page_296" id="Page_296">[Pg 296]</a></span></p>
+
+<p><i>Cream of Corn-starch.</i>&mdash;One quart of milk, four
+eggs, one half-cupful sugar, four tablespoonfuls of
+corn-starch dissolved in a little milk. Into a pint
+of the milk put the sugar, and place on the stove
+to heat. When very hot gradually stir in the corn-starch
+and beat well. Have ready the whites of the
+eggs, and beat them into the milk; flavor as preferred.
+Take the other pint of milk, the four yolks
+and four light tablespoonfuls of sugar, and place
+them over the fire, stirring constantly. This makes
+a nice custard. Just before serving pour the custard
+over the pudding.</p>
+
+<p><i>Caramel Custard.</i>&mdash;One egg for each person; also
+one teaspoonful of milk for each person. Put the
+yolks and milk together with a tablespoonful of
+sugar to each egg. Have ready some caramel, and stir
+in enough to give a decided flavor. Put this into
+cups or baking-dishes, and set in a pan of hot water
+on top of the stove for twenty minutes; then in the
+oven until the custard sets. Serve cold. For the
+caramel, take two cupfuls of sugar (preferably
+brown) and put it in a frying-pan with a teaspoonful
+of water. Cook until well burned. Add a cup of
+water, and, when cold, put it in a bottle or fruit-jar.
+This quantity will last a long time.</p>
+
+<p><i>Brown Betty Pudding.</i>&mdash;Take a cupful of grated
+bread-crumbs, two cupfuls of finely chopped, tart
+apples, half a cupful of brown sugar, a teaspoonful
+of cinnamon, and one tablespoonful of butter. Butter
+a deep pudding-dish, and put a layer of apples on
+the bottom; then sprinkle with sugar, cinnamon and<span class='pagenum'><a name="Page_297" id="Page_297">[Pg 297]</a></span>
+bits of the butter. Put in another layer of apples,
+and proceed as before until all the ingredients have
+been used. Cover the dish and bake for three-quarters
+of an hour in a moderate oven; remove the
+cover now and brown the pudding. Serve with sugar
+and cream.</p>
+
+<p><i>Rice Pudding.</i>&mdash;One cupful of boiled rice (better
+if still hot), three cupfuls of milk, three-quarters of
+a cup of sugar, a tablespoonful of corn-starch, and
+two eggs; add flavoring. Dissolve the corn-starch
+with a little of the milk, and stir it into the rest of
+the milk; also add the yolks of the eggs and the
+sugar beaten together. Put this over the fire and
+when hot add the rice. Stir it carefully until it begins
+to thicken, then take it off and add the flavoring.
+Put it into a pudding-dish and bake in the oven.</p>
+
+
+<h3>THE END</h3>
+
+
+
+
+<h2><a name="INDEX" id="INDEX"></a>INDEX</h2>
+<div class='center'>
+<table border="1" cellpadding="4" cellspacing="0" summary="Index TOC">
+<tbody>
+<tr><td><a href="#A">A</a></td><td><a href="#B">B</a></td><td><a href="#C">C</a></td>
+<td><a href="#D">D</a></td><td><a href="#E">E</a></td><td><a href="#F">F</a></td>
+<td><a href="#G">G</a></td><td><a href="#H">H</a></td><td><a href="#I">I</a></td>
+<td><a href="#K">K</a></td><td><a href="#L">L</a></td><td><a href="#M">M</a></td>
+<td><a href="#N">N</a></td><td><a href="#O">O</a></td><td><a href="#P">P</a></td>
+<td><a href="#Q">Q</a></td><td><a href="#R">R</a></td><td><a href="#S">S</a></td>
+<td><a href="#T">T</a></td><td><a href="#V">V</a></td><td><a href="#W">W</a></td>
+<td><a href="#Y">Y</a></td></tr>
+</tbody>
+</table>
+</div>
+
+<p><span class='pagenum'><a name="Page_299" id="Page_299">[Pg 299]</a></span></p>
+
+<a name="A" id="A"></a><h4>A</h4>
+<ul>
+<li>Accidents, <a href="#Page_223">223</a>.</li>
+<li>Acid, carbolic, for <i>Rhus</i> poisoning, <a href="#Page_260">260</a>;
+<ul class="ix">
+  <li>in wounds, <a href="#Page_231">231</a>;</li>
+  <li>poisoning by, <a href="#Page_253">253</a>;</li>
+  <li>of fruit, <a href="#Page_133">133</a>, <a href="#Page_146">146</a>;</li>
+  <li>picric, <a href="#Page_241">241</a>;</li>
+  <li>uric, <a href="#Page_149">149</a>.</li>
+</ul></li>
+<li>Acrodinia, <a href="#Page_9">9</a>.</li>
+<li><i>Agaricus campestris</i>, <a href="#Page_256">256</a>.</li>
+<li>Air, <a href="#Page_181">181</a>.</li>
+<li>Air-space, <a href="#Page_45">45</a>.</li>
+<li>Albumin, <a href="#Page_105">105</a>.</li>
+<li>Albumins, <a href="#Page_98">98</a>, <a href="#Page_104">104</a>, <a href="#Page_117">117</a>, <a href="#Page_131">131</a>.</li>
+<li>Alcohol and its effects, <a href="#Page_155">155</a>;
+<ul class="ix">
+  <li>for <i>Rhus</i> poisoning, <a href="#Page_260">260</a>;</li>
+  <li>of no value in snake-poisoning, <a href="#Page_270">270</a>;</li>
+  <li>predisposes to consumption, <a href="#Page_183">183</a>;</li>
+  <li>predisposes to heat-prostration, <a href="#Page_244">244</a>.</li>
+</ul></li>
+<li><i>Amanita muscarius</i>, <a href="#Page_258">258</a>.</li>
+<li><i>Amanita phalloides</i>, <a href="#Page_257">257</a>.</li>
+<li>Ammonia, aromatic spirits of, <a href="#Page_259">259</a>.</li>
+<li>Anaphylaxis, <a href="#Page_204">204</a>.</li>
+<li><i>Ancistrodon contortrix</i>, <a href="#Page_263">263</a>.</li>
+<li><i>Ancistrodon piscivorus</i>, <a href="#Page_262">262</a>.</li>
+<li>Animals, bites of, <a href="#Page_249">249</a>;
+<ul class="ix">
+  <li>location of quarters, <a href="#Page_61">61</a>.</li>
+</ul></li>
+<li><i>Anopheles</i>, <a href="#Page_41">41</a>, <a href="#Page_171">171</a>, <a href="#Page_174">174</a>.</li>
+<li>Antidotes for poisons, see under names of <a href="#Poisons">poisons</a>.</li>
+<li>Antiseptics, <a href="#Page_231">231</a>, <a href="#Page_247">247</a>.</li>
+<li>Antitoxin, for diphtheria, <a href="#Page_198">198</a>, <a href="#Page_203">203</a>;
+<ul class="ix">
+  <li>for lockjaw, <a href="#Page_233">233</a>.</li>
+</ul></li>
+<li>Apples, <a href="#Page_147">147</a>.</li>
+<li>Arrowroot, <a href="#Page_112">112</a>.</li>
+<li>Arsenic, <a href="#Page_252">252</a>.</li>
+<li>Arteries, <a href="#Page_229">229</a>.</li>
+<li>Artichokes, <a href="#Page_136">136</a>.</li>
+<li>Asparagus, <a href="#Page_142">142</a>.</li>
+<li>Atropine, <a href="#Page_259">259</a>.</li>
+</ul>
+<a name="B" id="B"></a><h4>B</h4>
+<ul>
+<li><i>Bacillus tuberculosis</i>, <a href="#Page_179">179</a>.</li>
+<li><i>Bacillus typhosus</i>, <a href="#Page_186">186</a>.</li>
+<li>Bacon, broiled, <a href="#Page_282">282</a>;
+<ul class="ix">
+  <li>curing of, <a href="#Page_280">280</a>;</li>
+  <li>fried, <a href="#Page_282">282</a>;</li>
+  <li>importance of, <a href="#Page_121">121</a>, <a href="#Page_122">122</a>;</li>
+  <li>unsmoked, <a href="#Page_282">282</a>.</li>
+</ul></li>
+<li>Baking, process of, <a href="#Page_166">166</a>.</li>
+<li>Baths, for sick people, <a href="#Page_221">221</a>;
+<ul class="ix">
+  <li>hot and cold, <a href="#Page_13">13</a>;</li>
+  <li>importance of, <a href="#Page_12">12</a>;</li>
+  <li>sea, <a href="#Page_5">5</a>.</li>
+</ul></li>
+<li>Beans, bad, give lathyrismus, <a href="#Page_9">9</a>;
+<ul class="ix">
+  <li>how to cook, <a href="#Page_294">294</a>;</li>
+  <li>value of, <a href="#Page_133">133</a>, <a href="#Page_134">134</a>.</li>
+</ul></li>
+<li>Bed-bug, <a href="#Page_9">9</a>.</li>
+<li>Bedmaking, <a href="#Page_219">219</a>.</li>
+<li>Beef, broiled, <a href="#Page_275">275</a>;
+<ul class="ix">
+  <li>fried, <a href="#Page_275">275</a>;</li>
+  <li>Hamburg steak, <a href="#Page_274">274</a>;</li>
+  <li>hashed, <a href="#Page_276">276</a>;</li>
+  <li>pot-roast, <a href="#Page_274">274</a>;</li>
+  <li>roast, <a href="#Page_273">273</a>;</li>
+  <li>value of, <a href="#Page_20">20</a>.</li>
+</ul></li>
+<li>Beer, <a href="#Page_162">162</a>.</li>
+<li>Beets, <a href="#Page_136">136</a>, <a href="#Page_138">138</a>.</li>
+<li>Beri-beri, <a href="#Page_113">113</a>.</li>
+<li><a name="Beverages" id="Beverages"></a>Beverages, <a href="#Page_30">30</a>;
+<ul class="ix">
+  <li>alcoholic, <a href="#Page_32">32</a>;</li>
+  <li>medicinal, <a href="#Page_33">33</a>;</li>
+  <li>&ldquo;soft drinks,&rdquo; <a href="#Page_32">32</a>.</li>
+</ul></li>
+<li>Biliousness, <a href="#Page_93">93</a>.</li>
+<li>Biscuits, <a href="#Page_285">285</a>.</li>
+<li>Bites of animals, flies, mosquitoes and snakes, see under several subjects.</li>
+<li>Bleeding, how to stop, <a href="#Page_228">228</a>;
+<ul class="ix">
+  <li>in consumption, <a href="#Page_180">180</a>;</li>
+  <li>in typhoid fever, <a href="#Page_187">187</a>.</li>
+</ul></li>
+<li>Blisters, <a href="#Page_247">247</a>.</li>
+<li>Blood-vessels, <a href="#Page_95">95</a>.</li>
+<li>Bottle, for infants, <a href="#Page_73">73</a>.</li>
+<li>Brandy, <a href="#Page_160">160</a>.</li>
+<li>Bread, and its relations, <a href="#Page_104">104</a>;
+<ul class="ix">
+  <li>baking of, <a href="#Page_166">166</a>;</li>
+  <li>corn-bread, <a href="#Page_108">108</a>, <a href="#Page_111">111</a>, <a href="#Page_285">285</a>;</li>
+  <li>diseases derived from decomposed, <a href="#Page_9">9</a>;</li>
+  <li>graham-bread, <a href="#Page_107">107</a>;</li>
+  <li>rye-bread, <a href="#Page_108">108</a>;</li>
+  <li>why wheat-bread is the best, <a href="#Page_106">106</a>.</li>
+</ul></li>
+<li>Bricks, <a href="#Page_40">40</a>.</li>
+<li>Bright's disease, <a href="#Page_95">95</a>, <a href="#Page_145">145</a>, <a href="#Page_156">156</a>, <a href="#Page_157">157</a>, <a href="#Page_158">158</a>, <a href="#Page_163">163</a>, <a href="#Page_173">173</a>, <a href="#Page_201">201</a>.</li>
+<li>Broncho-pneumonia, <a href="#Page_201">201</a>.</li>
+<li>Bruises, <a href="#Page_238">238</a>.</li>
+<li>Brussels-sprouts, <a href="#Page_139">139</a>.</li>
+<li>Burns, <a href="#Page_240">240</a>.</li>
+<li>Buttermilk, <a href="#Page_150">150</a>.</li>
+</ul>
+<a name="C" id="C"></a><h4>C</h4>
+<ul>
+<li>Cabbage, <a href="#Page_138">138</a>.</li>
+<li>Cake, <a href="#Page_115">115</a>.</li>
+<li>Calomel, <a href="#Page_94">94</a>.</li>
+<li><a name="Calories" id="Calories"></a>Calories, <a href="#Page_102">102</a>.</li>
+<li>Carbohydrates, <a href="#Page_98">98</a>.</li>
+<li>Carron-oil, <a href="#Page_241">241</a>.</li>
+<li>Carrots, <a href="#Page_136">136</a>.</li>
+<li>Cat, conveys diphtheria, <a href="#Page_10">10</a>;
+<ul class="ix">
+  <li>harbors tapeworms, <a href="#Page_10">10</a>.</li>
+</ul></li>
+<li>Cauliflower, <a href="#Page_139">139</a>.</li>
+<li>Caustic, <a href="#Page_213">213</a>.</li>
+<li>Celery, <a href="#Page_141">141</a>.</li>
+<li>Cellulose, <a href="#Page_131">131</a>.</li>
+<li>Cereals, <a href="#Page_284">284</a>.</li>
+<li>Charlatans, <a href="#Page_7">7</a>.</li>
+<li>Chewing, <a href="#Page_29">29</a>.</li>
+<li>Chicken, baked, <a href="#Page_288">288</a>;
+<ul class="ix">
+  <li>boiled, <a href="#Page_288">288</a>;</li>
+  <li>broiled, <a href="#Page_290">290</a>;</li>
+  <li>fried, <a href="#Page_287">287</a>;</li>
+  <li>smothered, <a href="#Page_289">289</a>.</li>
+</ul></li>
+<li>Chickory (salad), <a href="#Page_142">142</a>.</li>
+<li>Chilblains, <a href="#Page_246">246</a>.</li>
+<li>Child, diseases of, <a href="#Page_82">82</a>, <a href="#Page_89">89</a>;
+<ul class="ix">
+  <li>exercise of, <a href="#Page_79">79</a>;</li>
+  <li>hygiene treatment of, <a href="#Page_88">88</a>;</li>
+  <li>ill-treatment of, <a href="#Page_64">64</a>;</li>
+  <li>instruction in cases of accident, <a href="#Page_223">223</a>;</li>
+  <li>sleep necessary to, <a href="#Page_79">79</a>;</li>
+  <li>syringe for, <a href="#Page_84">84</a>.</li>
+</ul></li>
+<li>Chills-and-fever, see <a href="#Malaria">Malaria</a>.</li>
+<li>Chocolate, <a href="#Page_31">31</a>.</li>
+<li>Cholera, <a href="#Page_8">8</a>, <a href="#Page_9">9</a>, <a href="#Page_140">140</a>.</li>
+<li>Chromic acid, <a href="#Page_209">209</a>.</li>
+<li>Cisterns, <a href="#Page_59">59</a>.</li>
+<li>Clams, <a href="#Page_122">122</a>.</li>
+<li>Cleanliness, <a href="#Page_220">220</a>.</li>
+<li>Clothing, <a href="#Page_18">18</a>.</li>
+<li>Cocoa, <a href="#Page_31">31</a>.</li>
+<li>Cod-liver oil, <a href="#Page_125">125</a>.</li>
+<li>Coffee, <a href="#Page_31">31</a>, <a href="#Page_151">151</a>.</li>
+<li>Cold, accidents arising from, <a href="#Page_41">41</a>.</li>
+<li>Cole, <a href="#Page_139">139</a>.</li>
+<li>Colic, cause of, <a href="#Page_67">67</a>;
+<ul class="ix">
+  <li>treatment of, <a href="#Page_84">84</a>.</li>
+</ul></li>
+<li>Collodion, <a href="#Page_232">232</a>.</li>
+<li>Color, in clothing, <a href="#Page_21">21</a>.</li>
+<li>Constipation, <a href="#Page_85">85</a>.</li>
+<li>Cooking, <a href="#Page_164">164</a>, <a href="#Page_170">170</a>.</li>
+<li>Copper-head, <a href="#Page_263">263</a>, <a href="#Page_266">266</a>.</li>
+<li>Coral-snakes, <a href="#Page_262">262</a>, <a href="#Page_263">263</a>, <a href="#Page_267">267</a>.</li>
+<li>Corn, <a href="#Page_110">110</a>.</li>
+<li>Corn-starch, <a href="#Page_112">112</a>.</li>
+<li>Corrosive sublimate, <a href="#Page_231">231</a>.</li>
+<li>Cotton-mouth, <a href="#Page_262">262</a>, <a href="#Page_266">266</a>.</li>
+<li>Cows, carry tapeworm, <a href="#Page_51">51</a>;
+<ul class="ix">
+  <li>infected with tuberculosis, <a href="#Page_182">182</a>.</li>
+</ul></li>
+<li><i>Crotalus</i>, <a href="#Page_262">262</a>.</li>
+<li>Croup, membranous, <a href="#Page_198">198</a>;
+<ul class="ix">
+  <li>treatment of, <a href="#Page_86">86</a>.</li>
+</ul></li>
+<li>Cucumber, <a href="#Page_141">141</a>.</li>
+</ul>
+<a name="D" id="D"></a><h4>D</h4>
+<ul>
+<li>Dandelion, <a href="#Page_138">138</a>.</li>
+<li>&ldquo;Death-cup,&rdquo; <a href="#Page_257">257</a>.</li>
+<li>Dextrose, <a href="#Page_126">126</a>.</li>
+<li>Diarrh&#339;a, reason for, <a href="#Page_144">144</a>;
+<ul class="ix">
+  <li>treatment of, <a href="#Page_82">82</a>.</li>
+</ul></li>
+<li>Diet, for the sick, <a href="#Page_221">221</a>;
+<ul class="ix">
+  <li>vegetarian, <a href="#Page_130">130</a>.</li>
+</ul></li>
+<li>Diphtheria, conveyance of, <a href="#Page_9">9</a>;
+<ul class="ix">
+  <li>description and treatment, <a href="#Page_198">198</a>.</li>
+</ul></li>
+<li>Dipsomaniac, <a href="#Page_157">157</a>.</li>
+<li>Dirt-eaters, <a href="#Page_196">196</a>.</li>
+<li>Diseases, avoidable, <a href="#Page_171">171</a>;
+<ul class="ix">
+  <li>contagious, <a href="#Page_89">89</a>;</li>
+  <li>contraction of, <a href="#Page_8">8</a>;</li>
+  <li>digestive, <a href="#Page_82">82</a>.</li>
+  <li>See also names of diseases.</li>
+</ul></li>
+<li>Disinfectants, <a href="#Page_192">192</a>.</li>
+<li>Dog, conveys diphtheria, <a href="#Page_9">9</a>;
+<ul class="ix">
+  <li>dangers of, <a href="#Page_62">62</a>;</li>
+  <li>description of rabies in, <a href="#Page_211">211</a>;</li>
+  <li>harbors tapeworm, <a href="#Page_9">9</a>, <a href="#Page_10">10</a>.</li>
+</ul></li>
+<li>Drinks, see <a href="#Beverages">Beverages</a>.</li>
+<li>Drowning, <a href="#Page_224">224</a>.</li>
+<li>Dry-closet system, <a href="#Page_53">53</a>.</li>
+<li>Dysentery, <a href="#Page_8">8</a>, <a href="#Page_9">9</a>, <a href="#Page_43">43</a>, <a href="#Page_140">140</a>.</li>
+<li>Dyspepsia, <a href="#Page_145">145</a>, <a href="#Page_158">158</a>.</li>
+</ul>
+<a name="E" id="E"></a><h4>E</h4>
+<ul>
+<li>Earth, diseases contracted from, <a href="#Page_8">8</a>.</li>
+<li>Eating, <a href="#Page_28">28</a>;
+<ul class="ix">
+  <li>importance of, <a href="#Page_92">92</a>;</li>
+  <li>over-eating too prevalent, <a href="#Page_95">95</a>.</li>
+</ul></li>
+<li>Eggs, coddled, <a href="#Page_292">292</a>;
+<ul class="ix">
+  <li>in vegetarian diet, <a href="#Page_130">130</a>;</li>
+  <li>nitrogenous food, <a href="#Page_118">118</a>;</li>
+  <li>scrambled, <a href="#Page_293">293</a>;</li>
+  <li>shirred, <a href="#Page_293">293</a>;</li>
+  <li>value of, <a href="#Page_123">123</a>.</li>
+</ul></li>
+<li><i>Elaps euryxanthus</i>, <a href="#Page_263">263</a>.</li>
+<li><i>Elaps fulvius</i>, <a href="#Page_263">263</a>.</li>
+<li>Emergencies, <a href="#Page_223">223</a>.</li>
+<li>Emetics, <a href="#Page_251">251-259</a>.</li>
+<li>Endive, <a href="#Page_142">142</a>.</li>
+<li>Ergot, <a href="#Page_108">108</a>.</li>
+<li>Ergotism, <a href="#Page_9">9</a>.</li>
+<li>Ethers, compound, <a href="#Page_98">98</a>.</li>
+<li>Exercise, <a href="#Page_79">79</a>.</li>
+</ul>
+<a name="F" id="F"></a><h4>F</h4>
+<ul>
+<li>Fabrics, <a href="#Page_20">20</a>.</li>
+<li>Fats, <a href="#Page_98">98</a>, <a href="#Page_103">103</a>;
+<ul class="ix">
+  <li>in vegetables, <a href="#Page_131">131</a>;</li>
+  <li>unwholesomeness of, <a href="#Page_115">115</a>;</li>
+  <li>value of, <a href="#Page_123">123</a>.</li>
+</ul></li>
+<li>Fever, malaria, see <a href="#Malaria">Malaria</a>;
+<ul class="ix">
+  <li>scarlet, <a href="#Page_90">90</a>;</li>
+  <li>typhoid, contraction of, <a href="#Page_8">8</a>, <a href="#Page_9">9</a>, <a href="#Page_43">43</a>, <a href="#Page_140">140</a>, <a href="#Page_221">221</a>;</li>
+  <li>description and treatment, <a href="#Page_185">185</a>;</li>
+  <li>yellow, <a href="#Page_9">9</a>, <a href="#Page_41">41</a>, <a href="#Page_43">43</a>.</li>
+</ul></li>
+<li>Figs, <a href="#Page_146">146</a>.</li>
+<li>Filaria, <a href="#Page_9">9</a>.</li>
+<li>Fireplace, <a href="#Page_47">47</a>.</li>
+<li>Fish, decomposed, source of ptomaine poisoning, <a href="#Page_9">9</a>;
+<ul class="ix">
+  <li>nitrogenous food, <a href="#Page_118">118</a>;</li>
+  <li>value of, <a href="#Page_122">122</a>.</li>
+</ul></li>
+<li>Fly, conveyor of disease, <a href="#Page_9">9</a>, <a href="#Page_10">10</a>, <a href="#Page_43">43</a>;
+<ul class="ix">
+  <li>sick-room, <a href="#Page_219">219</a>.</li>
+</ul></li>
+<li>Fly-agaric, <a href="#Page_258">258</a>.</li>
+<li>Flukes, <a href="#Page_140">140</a>.</li>
+<li>Foods, <a href="#Page_28">28</a>, <a href="#Page_99">99</a>;
+<ul class="ix">
+  <li>albuminous, <a href="#Page_119">119</a>;</li>
+  <li>amount necessary, <a href="#Page_96">96</a>;</li>
+  <li>breakfast-foods, <a href="#Page_113">113</a>;</li>
+  <li>diseases contracted from, <a href="#Page_8">8</a>;</li>
+  <li>in sick-room, <a href="#Page_221">221</a>;</li>
+  <li>Mellin's food, <a href="#Page_86">86</a>;</li>
+  <li>nitrogenous, <a href="#Page_98">98</a>, <a href="#Page_117">117</a>;</li>
+  <li>nutritive substances in, <a href="#Page_98">98</a>;</li>
+  <li>raw, <a href="#Page_105">105</a>, <a href="#Page_164">164</a>;</li>
+  <li>starchy, <a href="#Page_104">104</a>, <a href="#Page_165">165</a>, <a href="#Page_168">168</a>;</li>
+  <li>tables, <a href="#Page_100">100</a>.</li>
+</ul></li>
+<li>Formaldehyde gas, <a href="#Page_192">192</a>.</li>
+<li>Frost-bite, <a href="#Page_245">245</a>.</li>
+<li>Fruits, as food, <a href="#Page_30">30</a>;
+<ul class="ix">
+  <li>dangers in, <a href="#Page_144">144</a>;</li>
+  <li>diseases contracted from, <a href="#Page_9">9</a>;</li>
+  <li>not nutritious, <a href="#Page_146">146</a>.</li>
+</ul></li>
+<li>Furnace, <a href="#Page_46">46</a>.</li>
+</ul>
+<a name="G" id="G"></a><h4>G</h4>
+<ul>
+<li>Game, <a href="#Page_122">122</a>.</li>
+<li>Garlic, <a href="#Page_140">140</a>.</li>
+<li>Gin, <a href="#Page_160">160</a>.</li>
+<li>Glanders, <a href="#Page_10">10</a>.</li>
+<li>Glucose, <a href="#Page_126">126</a>.</li>
+<li>Gout, <a href="#Page_156">156</a>, <a href="#Page_163">163</a>.</li>
+<li>Grape-fruit, <a href="#Page_147">147</a>.</li>
+<li>Greens, <a href="#Page_138">138</a>.</li>
+<li>Ground-itch, <a href="#Page_195">195</a>.</li>
+</ul>
+<a name="H" id="H"></a><h4>H</h4>
+<ul>
+<li>Haig, a physician, <a href="#Page_148">148</a>.</li>
+<li>Ham, boiled, <a href="#Page_281">281</a>;
+<ul class="ix">
+  <li>broiled, <a href="#Page_281">281</a>;</li>
+  <li>curing of, <a href="#Page_280">280</a>;</li>
+  <li>fried, <a href="#Page_281">281</a>;</li>
+  <li>wholesomeness of, <a href="#Page_121">121</a>.</li>
+</ul></li>
+<li>Headache, <a href="#Page_33">33</a>.</li>
+<li>Health, <a href="#Page_5">5</a>.</li>
+<li>Heat, accidents arising from, <a href="#Page_241">241</a>;
+<ul class="ix">
+  <li>for house, <a href="#Page_45">45</a>;</li>
+  <li>in sick-room, <a href="#Page_218">218</a>.</li>
+  <li>See also <a href="#Calories">Calories</a>.</li>
+</ul></li>
+<li>Heat-prostration, <a href="#Page_244">244</a>.</li>
+<li>Hiccough, <a href="#Page_250">250</a>.</li>
+<li>Hog, <a href="#Page_51">51</a>.</li>
+<li>Hog-meats, <a href="#Page_120">120</a>.</li>
+<li>Hominy, <a href="#Page_284">284</a>.</li>
+<li>Hookworm, <a href="#Page_8">8</a>;
+<ul class="ix">
+  <li>method of transmission, <a href="#Page_50">50</a>, <a href="#Page_52">52</a>;</li>
+  <li>description and treatment of disease, <a href="#Page_193">193</a>.</li>
+</ul></li>
+<li>Horses, convey glanders, <a href="#Page_10">10</a>;
+<ul class="ix"><li>killed by bad corn, <a href="#Page_109">109</a>.</li></ul></li>
+<li>House, materials for, <a href="#Page_39">39</a>;
+<ul class="ix"><li>sanitation of, <a href="#Page_35">35</a>.</li></ul></li>
+<li>Husks, <a href="#Page_107">107</a>.</li>
+<li><a name="Hydrophobia" id="Hydrophobia"></a>Hydrophobia, from dog's bite, <a href="#Page_9">9</a>, <a href="#Page_249">249</a>;
+<ul class="ix"><li>description and treatment, <a href="#Page_211">211</a>.</li></ul></li>
+<li>Hygiene, <a href="#Page_1">1</a>, <a href="#Page_6">6</a>;
+<ul class="ix">
+  <li>of infancy and childhood, <a href="#Page_63">63</a>;</li>
+  <li>of the person, <a href="#Page_12">12</a>;</li>
+  <li>of the sick-room, <a href="#Page_217">217</a>.</li>
+</ul></li>
+<li>Hypersensitiveness, <a href="#Page_204">204</a>.</li>
+</ul>
+<a name="I" id="I"></a><h4>I</h4>
+<ul>
+<li>Indigestion, <a href="#Page_145">145</a>.</li>
+<li>Infants, hygiene and feeding of, <a href="#Page_63">63</a>;
+<ul class="ix"><li>weaning of, <a href="#Page_67">67</a>.</li></ul></li>
+<li>Iodine, as antiseptic, <a href="#Page_231">231</a>;
+<ul class="ix"><li>in blisters, <a href="#Page_247">247</a>.</li></ul></li>
+</ul>
+<a name="K" id="K"></a><h4>K</h4>
+<ul>
+<li>Kak-ke, <a href="#Page_9">9</a>, <a href="#Page_113">113</a>.</li>
+<li>Kala-azar, <a href="#Page_9">9</a>.</li>
+<li>Kissing, <a href="#Page_89">89</a>.</li>
+</ul>
+<a name="L" id="L"></a><h4>L</h4>
+<ul>
+<li>Lathyrismus, <a href="#Page_9">9</a>.</li>
+<li>Lead-water, <a href="#Page_261">261</a>.</li>
+<li>Leeks, <a href="#Page_140">140</a>.</li>
+<li>Legumes, <a href="#Page_133">133</a>.</li>
+<li>Legumins, <a href="#Page_98">98</a>, <a href="#Page_118">118</a>.</li>
+<li>Lemons, <a href="#Page_146">146</a>.</li>
+<li>Lentils, <a href="#Page_133">133</a>, <a href="#Page_134">134</a>.</li>
+<li>Lettuce, <a href="#Page_139">139</a>.</li>
+<li>Ligature, <a href="#Page_230">230</a>, <a href="#Page_270">270</a>.</li>
+<li>Lime-water, <a href="#Page_71">71</a>, <a href="#Page_261">261</a>.</li>
+<li>Liquids, <a href="#Page_148">148</a>.</li>
+<li>Liquors, malt, <a href="#Page_162">162</a>.</li>
+<li>Liver, <a href="#Page_93">93</a>;
+<ul class="ix"><li>cirrhosis of the, <a href="#Page_158">158</a>.</li></ul></li>
+<li>Lockjaw, <a href="#Page_227">227</a>;
+<ul class="ix"><li>antitoxin for, <a href="#Page_232">232</a>.</li></ul></li>
+<li>Loeffler, discovered diphtheria germ, <a href="#Page_198">198</a>.</li>
+</ul>
+<a name="M" id="M"></a><h4>M</h4>
+<ul>
+<li><a name="Malaria" id="Malaria"></a>Malaria, conveyed by mosquito, <a href="#Page_9">9</a>, <a href="#Page_41">41</a>, <a href="#Page_43">43</a>;
+<ul class="ix"><li>description and treatment, <a href="#Page_171">171</a>.</li></ul></li>
+<li>Maltose, <a href="#Page_86">86</a>.</li>
+<li>Massasauga, <a href="#Page_266">266</a>.</li>
+<li>Mastication, <a href="#Page_96">96</a>.</li>
+<li>Meat, cooking of, <a href="#Page_168">168</a>;
+<ul class="ix">
+  <li>nitrogenous food, <a href="#Page_118">118</a>;</li>
+  <li>source of ptomaine poisoning, <a href="#Page_9">9</a>;</li>
+  <li>value of, <a href="#Page_119">119</a>.</li>
+</ul></li>
+<li>Medicine, <a href="#Page_221">221</a>;
+<ul class="ix"><li>patent, <a href="#Page_91">91</a>, <a href="#Page_158">158</a>.</li></ul></li>
+<li>Meninges, <a href="#Page_207">207</a>.</li>
+<li>Meningitis, cerebrospinal, <a href="#Page_206">206</a>.</li>
+<li><i>Micrococcus intracellulais</i>, <a href="#Page_207">207</a>.</li>
+<li>Milk, an ideal food, <a href="#Page_128">128</a>;
+<ul class="ix">
+  <li>apt to promote indigestion, <a href="#Page_150">150</a>;</li>
+  <li>as a drink, <a href="#Page_31">31</a>-<a href="#Page_32">32</a>;</li>
+  <li>in vegetarian diet, <a href="#Page_130">130</a>;</li>
+  <li>infected with tuberculosis, <a href="#Page_182">182</a>;</li>
+  <li>malted, <a href="#Page_86">86</a>;</li>
+  <li>modified cow's, <a href="#Page_67">67</a>;</li>
+  <li>mother's, <a href="#Page_65">65</a>;</li>
+  <li>peptonized, <a href="#Page_75">75</a>;</li>
+  <li>sterilized (Pasteurized), <a href="#Page_74">74</a>;</li>
+  <li>table for calculating proportions of milk to be fed, <a href="#Page_70">70</a>.</li>
+</ul></li>
+<li>Mint, <a href="#Page_142">142</a>.</li>
+<li>Moccasin (snake), <a href="#Page_261">261</a>, <a href="#Page_262">262</a>, <a href="#Page_263">263</a>, <a href="#Page_266">266</a>.</li>
+<li>Mosquito, <a href="#Page_9">9</a>, <a href="#Page_41">41</a>, <a href="#Page_171">171</a>, <a href="#Page_173">173</a>.</li>
+<li>Mouse, <a href="#Page_9">9</a>.</li>
+<li><a name="Mushrooms" id="Mushrooms"></a>Mushrooms, <a href="#Page_256">256</a>.</li>
+<li>Mutton, boiled, <a href="#Page_283">283</a>;
+<ul class="ix">
+  <li>chops, <a href="#Page_284">284</a>;</li>
+  <li>cutlets, <a href="#Page_283">283</a>;</li>
+  <li>roast <a href="#Page_283">283</a>;</li>
+  <li>value of, <a href="#Page_120">120</a>.</li>
+</ul></li>
+</ul>
+<a name="N" id="N"></a><h4>N</h4>
+<ul>
+<li><i>Necator Americanus</i>, <a href="#Page_193">193</a>.</li>
+<li>Nervousness, <a href="#Page_88">88</a>.</li>
+<li>Nipple, <a href="#Page_73">73</a>.</li>
+<li>Nose, <a href="#Page_184">184</a>.</li>
+<li>Nursing, <a href="#Page_217">217</a>.</li>
+</ul>
+<a name="O" id="O"></a><h4>O</h4>
+<ul>
+<li>Oatmeal, <a href="#Page_114">114</a>, <a href="#Page_284">284</a>.</li>
+<li>Okra, <a href="#Page_142">142</a>.</li>
+<li>Opiates, <a href="#Page_85">85</a>.</li>
+<li>Opium, <a href="#Page_254">254</a>.</li>
+<li>Oysters, <a href="#Page_118">118</a>, <a href="#Page_122">122</a>.</li>
+</ul>
+<a name="P" id="P"></a><h4>P</h4>
+<ul>
+<li>Pains, rheumatic, <a href="#Page_145">145</a>.</li>
+<li>Paris green, <a href="#Page_252">252</a>.</li>
+<li>Parsley, <a href="#Page_142">142</a>.</li>
+<li>Parsnips, <a href="#Page_136">136</a>.</li>
+<li>Pasteur, <a href="#Page_214">214</a>.</li>
+<li>Pastries, <a href="#Page_115">115</a>.</li>
+<li>Peaches, <a href="#Page_146">146</a>.</li>
+<li>Peanuts, <a href="#Page_133">133</a>, <a href="#Page_134">134</a>.</li>
+<li>Peas, <a href="#Page_133">133</a>, <a href="#Page_134">134</a>.</li>
+<li>Pellagra, <a href="#Page_9">9</a>, <a href="#Page_109">109</a>.</li>
+<li>Peppers, green, <a href="#Page_142">142</a>.</li>
+<li>Phosphorus, <a href="#Page_253">253</a>.</li>
+<li>Pickles, <a href="#Page_144">144</a>.</li>
+<li>Pieplant, <a href="#Page_142">142</a>.</li>
+<li>Pilot-snake, <a href="#Page_262">262</a>.</li>
+<li><a name="Pit-vipers" id="Pit-vipers"></a>Pit-vipers, <a href="#Page_261">261</a>, <a href="#Page_265">265</a>.</li>
+<li>Plague, bubonic, <a href="#Page_9">9</a>.</li>
+<li><i>Plasmodium malaria</i>, <a href="#Page_171">171</a>.</li>
+<li>Plaster, for blisters, <a href="#Page_247">247</a>;
+<ul class="ix"><li>for sprains, <a href="#Page_235">235</a>.</li></ul></li>
+<li>Poison-dogwood, <a href="#Page_260">260</a>.</li>
+<li>Poison-elder, <a href="#Page_260">260</a>.</li>
+<li>Poison-ivy, <a href="#Page_259">259</a>.</li>
+<li>Poison-oak, <a href="#Page_259">259</a>.</li>
+<li><a name="Poisons" id="Poisons"></a>Poisons, acid and alkaline, <a href="#Page_252">252</a>;
+<ul class="ix">
+  <li>ptomaine, <a href="#Page_9">9</a>;</li>
+  <li>treatment of poison cases, with antidotes, <a href="#Page_251">251</a>.</li>
+</ul></li>
+<li>Poison-sumac, <a href="#Page_260">260</a>.</li>
+<li>Pork, boiled, <a href="#Page_280">280</a>;
+<ul class="ix">
+  <li>broiled, <a href="#Page_279">279</a>;</li>
+  <li>fried, <a href="#Page_279">279</a>;</li>
+  <li>roast, <a href="#Page_279">279</a>.</li>
+</ul></li>
+<li>Potassium permanganate, <a href="#Page_254">254</a>, <a href="#Page_255">255</a>, <a href="#Page_269">269</a>.</li>
+<li>Potatoes, <a href="#Page_135">135</a>, <a href="#Page_136">136</a>;
+<ul class="ix">
+  <li>baked, <a href="#Page_294">294</a>;</li>
+  <li>boiled, <a href="#Page_294">294</a>;</li>
+  <li>cooking of, <a href="#Page_167">167</a>;</li>
+  <li>disadvantages of, <a href="#Page_112">112</a>.</li>
+</ul></li>
+<li>Poultry, <a href="#Page_122">122</a>.</li>
+<li>Privies, <a href="#Page_49">49</a>, <a href="#Page_52">52</a>, <a href="#Page_198">198</a>.</li>
+<li>Ptomaines, poisoning by, <a href="#Page_9">9</a>.</li>
+<li>Puddings, apple, <a href="#Page_295">295</a>;
+<ul class="ix">
+  <li>batter, <a href="#Page_295">295</a>;</li>
+  <li>brown betty, <a href="#Page_296">296</a>;</li>
+  <li>caramel custard, <a href="#Page_296">296</a>;</li>
+  <li>cottage, <a href="#Page_295">295</a>;</li>
+  <li>cream of corn-starch, <a href="#Page_296">296</a>;</li>
+  <li>rice, <a href="#Page_297">297</a>.</li>
+</ul></li>
+<li>Pumpkin, <a href="#Page_143">143</a>.</li>
+<li>Pus, <a href="#Page_232">232</a>.</li>
+</ul>
+<a name="Q" id="Q"></a><h4>Q</h4>
+<ul>
+<li>Quacks, medical, <a href="#Page_4">4</a>, <a href="#Page_7">7</a>.</li>
+<li>Quinine, <a href="#Page_173">173</a>.</li>
+</ul>
+<a name="R" id="R"></a><h4>R</h4>
+<ul>
+<li>Rabies, see <a href="#Hydrophobia">Hydrophobia</a>.</li>
+<li>Radishes, <a href="#Page_136">136</a>.</li>
+<li>Rat, <a href="#Page_9">9</a>.</li>
+<li>Rat-poison, <a href="#Page_25">25</a>.</li>
+<li>Rattlesnake, <a href="#Page_261">261</a>, <a href="#Page_262">262</a>, <a href="#Page_264">264</a>;
+<ul class="ix"><li>ground-rattlers, <a href="#Page_262">262</a>, <a href="#Page_265">265</a>.</li></ul></li>
+<li>Recipes, <a href="#Page_273">273</a>.</li>
+<li>Resins, <a href="#Page_231">231</a>.</li>
+<li>Respiration, artificial, <a href="#Page_225">225</a>.</li>
+<li>Rest, need of, <a href="#Page_22">22</a>.</li>
+<li>Rhubarb, <a href="#Page_142">142</a>.</li>
+<li><i>Rhus</i>, poisoning by, <a href="#Page_259">259</a>.</li>
+<li><i>Rhus toxicodendron</i>, <a href="#Page_259">259</a>.</li>
+<li><i>Rhus venenata</i>, <a href="#Page_259">259</a>.</li>
+<li>Rice, boiled, <a href="#Page_285">285</a>;
+<ul class="ix">
+  <li>cooking of, <a href="#Page_167">167</a>;</li>
+  <li>value of, <a href="#Page_113">113</a>.</li>
+</ul></li>
+<li>Rochdale, system of, <a href="#Page_53">53</a>.</li>
+<li>Rolls, <a href="#Page_286">286</a>.</li>
+<li>Rum, <a href="#Page_160">160</a>.</li>
+</ul>
+<a name="S" id="S"></a><h4>S</h4>
+<ul>
+<li>Salad plants, <a href="#Page_139">139</a>.</li>
+<li>Saliva, <a href="#Page_29">29</a>.</li>
+<li>Sanitation, <a href="#Page_35">35</a>.</li>
+<li>Sauerkraut, <a href="#Page_139">139</a>.</li>
+<li>Scab, <a href="#Page_233">233</a>.</li>
+<li>Schafer, Prof., system of artificial respiration, <a href="#Page_225">225</a>.</li>
+<li>Screens, <a href="#Page_41">41</a>, <a href="#Page_176">176</a>, <a href="#Page_219">219</a>.</li>
+<li>Sewage, disposal of, <a href="#Page_49">49</a>.</li>
+<li>Shallots, <a href="#Page_140">140</a>.</li>
+<li>Sheet, rubber, <a href="#Page_219">219</a>.</li>
+<li>Sick-room, <a href="#Page_217">217</a>.</li>
+<li><i>Sistrurus</i>, <a href="#Page_262">262</a>.</li>
+<li>Sleep, <a href="#Page_26">26</a>, <a href="#Page_78">78</a>.</li>
+<li>Sleeping-sickness, <a href="#Page_1">1</a>.</li>
+<li>Snake, harlequin, <a href="#Page_262">262</a>.</li>
+<li>Snake-bites, <a href="#Page_268">268</a>.</li>
+<li>Snakes, columbine, <a href="#Page_262">262</a>, <a href="#Page_263">263</a>;
+<ul class="ix">
+  <li>elapine, <a href="#Page_263">263</a>;</li>
+  <li>non-venomous, <a href="#Page_264">264</a>;</li>
+  <li>venomous, <a href="#Page_261">261</a>;</li>
+  <li>viperine, <a href="#Page_261">261</a>.</li>
+</ul></li>
+<li>Soups, meat, <a href="#Page_292">292</a>;
+<ul class="ix"><li>vegetable, <a href="#Page_290">290</a>.</li></ul></li>
+<li>Sours, <a href="#Page_147">147</a>.</li>
+<li>Spinach, <a href="#Page_138">138</a>.</li>
+<li>Splints, <a href="#Page_235">235</a>.</li>
+<li>Sprains, <a href="#Page_234">234</a>.</li>
+<li>Sputum, <a href="#Page_184">184</a>.</li>
+<li>Squash, <a href="#Page_143">143</a>.</li>
+<li>Starches, <a href="#Page_98">98</a>, <a href="#Page_104">104</a>;
+<ul class="ix">
+  <li>changes in, <a href="#Page_165">165</a>;</li>
+  <li>in cooking, <a href="#Page_97">97</a>;</li>
+  <li>in vegetables, <a href="#Page_131">131</a>;</li>
+  <li>raw, <a href="#Page_105">105</a>.</li>
+</ul></li>
+<li>Steam, <a href="#Page_46">46</a>.</li>
+<li>Stove, <a href="#Page_47">47</a>.</li>
+<li>Streams, <a href="#Page_60">60</a>.</li>
+<li>Strychnine, as antidote, <a href="#Page_269">269</a>;
+<ul class="ix"><li>poisoning by, <a href="#Page_254">254</a>.</li></ul></li>
+<li>Sugar, consumption of, <a href="#Page_126">126</a>;
+<ul class="ix">
+  <li>from beets, <a href="#Page_136">136</a>;</li>
+  <li>in vegetables, <a href="#Page_131">131</a>;</li>
+  <li>kinds of, <a href="#Page_125">125</a>;</li>
+  <li>raw, <a href="#Page_105">105</a>.</li>
+</ul></li>
+<li>Sunstroke, <a href="#Page_242">242</a>.</li>
+<li>Swamp-dogwood, <a href="#Page_260">260</a>.</li>
+<li>Syringe, <a href="#Page_84">84</a>.</li>
+<li>Syrups, <a href="#Page_33">33</a>;
+<ul class="ix"><li>soothing, <a href="#Page_255">255</a>.</li></ul></li>
+</ul>
+<a name="T" id="T"></a><h4>T</h4>
+<ul>
+<li>Tapeworm, <a href="#Page_8">8</a>, <a href="#Page_9">9</a>, <a href="#Page_51">51</a>.</li>
+<li>Tea, <a href="#Page_31">31</a>, <a href="#Page_152">152</a>.</li>
+<li>Teeth, care of, <a href="#Page_80">80</a>, <a href="#Page_248">248</a>;
+<ul class="ix">
+  <li>teething of infants, <a href="#Page_80">80</a>;</li>
+  <li>tooth-ache, <a href="#Page_248">248</a>.</li>
+</ul></li>
+<li>Toadstool, see <a href="#Mushrooms">Mushroom</a>.</li>
+<li>Tobacco, <a href="#Page_34">34</a>.</li>
+<li>Tomato, <a href="#Page_141">141</a>.</li>
+<li>Tonsillitis, follicular, <a href="#Page_200">200</a>.</li>
+<li>Tooth-ache, <a href="#Page_248">248</a>.</li>
+<li>Treatment, immunizing, <a href="#Page_205">205</a>;
+<ul class="ix"><li>pasteur, <a href="#Page_214">214</a>.</li></ul></li>
+<li>Tricina, <a href="#Page_18">18</a>.</li>
+<li>Tuberculosis, <a href="#Page_94">94</a>, <a href="#Page_95">95</a>, <a href="#Page_156">156</a>;
+<ul class="ix"><li>description and treatment, <a href="#Page_178">178</a>.</li></ul></li>
+<li>Tubers, <a href="#Page_135">135</a>.</li>
+<li>Turnips, <a href="#Page_136">136</a>, <a href="#Page_137">137</a>, <a href="#Page_138">138</a>.</li>
+</ul>
+<a name="V" id="V"></a><h4>V</h4>
+<ul>
+<li>Vaccination, <a href="#Page_88">88</a>.</li>
+<li>Veal, boiled, <a href="#Page_277">277</a>;
+<ul class="ix">
+  <li>fried, <a href="#Page_277">277</a>;</li>
+  <li>jellied, <a href="#Page_278">278</a>;</li>
+  <li>roast, <a href="#Page_276">276</a>;</li>
+  <li>stew or pot-pie, <a href="#Page_277">277</a>.</li>
+</ul></li>
+<li>Vegetables, cooking of, <a href="#Page_293">293</a>;
+<ul class="ix">
+  <li>digestibility of, <a href="#Page_132">132</a>, <a href="#Page_133">133</a>;</li>
+  <li>diseases contracted from, <a href="#Page_9">9</a>.</li>
+</ul></li>
+<li>Ventilation, <a href="#Page_48">48</a>, <a href="#Page_218">218</a>.</li>
+<li>Vinegar, <a href="#Page_133">133</a>, <a href="#Page_136">136</a>, <a href="#Page_147">147</a>.</li>
+<li>Vipers, <a href="#Page_262">262</a>. See also <a href="#Pit-vipers">pit-vipers</a>.</li>
+<li>Vomiting, <a href="#Page_67">67</a>, <a href="#Page_87">87</a>.</li>
+</ul>
+<a name="W" id="W"></a><h4>W</h4>
+<ul>
+<li>Waffles, <a href="#Page_107">107</a>.</li>
+<li>Wall-paper, <a href="#Page_41">41</a>.</li>
+<li>Water, as a drink, <a href="#Page_30">30</a>, <a href="#Page_148">148</a>;
+<ul class="ix">
+  <li>dangers of, <a href="#Page_140">140</a>;</li>
+  <li>diseases contracted from, <a href="#Page_8">8</a>;</li>
+  <li>for heating, <a href="#Page_46">46</a>;</li>
+  <li>for poisons, <a href="#Page_251">251</a>;</li>
+  <li>for wounds, <a href="#Page_230">230</a>.</li>
+</ul></li>
+<li>Water-supply, <a href="#Page_57">57</a>.</li>
+<li>Wells, <a href="#Page_58">58</a>.</li>
+<li>Whisky, <a href="#Page_160">160</a>.</li>
+<li>Wines, <a href="#Page_161">161</a>.</li>
+<li>Work, <a href="#Page_22">22</a>.</li>
+<li>Worms, <a href="#Page_140">140</a>.</li>
+<li>Wounds, <a href="#Page_227">227</a>.</li>
+</ul>
+<a name="Y" id="Y"></a><h4>Y</h4>
+<ul>
+<li>Yams, <a href="#Page_135">135</a>.</li>
+<li>Yeast, <a href="#Page_286">286</a>.</li>
+</ul>
+
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of the Project Gutenberg EBook of Health on the Farm, by H. F. Harris
+
+*** END OF THIS PROJECT GUTENBERG EBOOK HEALTH ON THE FARM ***
+
+***** This file should be named 26718-h.htm or 26718-h.zip *****
+This and all associated files of various formats will be found in:
+        http://www.gutenberg.org/2/6/7/1/26718/
+
+Produced by Tom Roch, Marcia Brooks and the Online
+Distributed Proofreading Team at http://www.pgdp.net (This
+file was produced from images produced by Core Historical
+Literature in Agriculture (CHLA), Cornell University)
+
+
+Updated editions will replace the previous one--the old editions
+will be renamed.
+
+Creating the works from public domain print editions means that no
+one owns a United States copyright in these works, so the Foundation
+(and you!) can copy and distribute it in the United States without
+permission and without paying copyright royalties.  Special rules,
+set forth in the General Terms of Use part of this license, apply to
+copying and distributing Project Gutenberg-tm electronic works to
+protect the PROJECT GUTENBERG-tm concept and trademark.  Project
+Gutenberg is a registered trademark, and may not be used if you
+charge for the eBooks, unless you receive specific permission.  If you
+do not charge anything for copies of this eBook, complying with the
+rules is very easy.  You may use this eBook for nearly any purpose
+such as creation of derivative works, reports, performances and
+research.  They may be modified and printed and given away--you may do
+practically ANYTHING with public domain eBooks.  Redistribution is
+subject to the trademark license, especially commercial
+redistribution.
+
+
+
+*** START: FULL LICENSE ***
+
+THE FULL PROJECT GUTENBERG LICENSE
+PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
+
+To protect the Project Gutenberg-tm mission of promoting the free
+distribution of electronic works, by using or distributing this work
+(or any other work associated in any way with the phrase "Project
+Gutenberg"), you agree to comply with all the terms of the Full Project
+Gutenberg-tm License (available with this file or online at
+http://gutenberg.org/license).
+
+
+Section 1.  General Terms of Use and Redistributing Project Gutenberg-tm
+electronic works
+
+1.A.  By reading or using any part of this Project Gutenberg-tm
+electronic work, you indicate that you have read, understand, agree to
+and accept all the terms of this license and intellectual property
+(trademark/copyright) agreement.  If you do not agree to abide by all
+the terms of this agreement, you must cease using and return or destroy
+all copies of Project Gutenberg-tm electronic works in your possession.
+If you paid a fee for obtaining a copy of or access to a Project
+Gutenberg-tm electronic work and you do not agree to be bound by the
+terms of this agreement, you may obtain a refund from the person or
+entity to whom you paid the fee as set forth in paragraph 1.E.8.
+
+1.B.  "Project Gutenberg" is a registered trademark.  It may only be
+used on or associated in any way with an electronic work by people who
+agree to be bound by the terms of this agreement.  There are a few
+things that you can do with most Project Gutenberg-tm electronic works
+even without complying with the full terms of this agreement.  See
+paragraph 1.C below.  There are a lot of things you can do with Project
+Gutenberg-tm electronic works if you follow the terms of this agreement
+and help preserve free future access to Project Gutenberg-tm electronic
+works.  See paragraph 1.E below.
+
+1.C.  The Project Gutenberg Literary Archive Foundation ("the Foundation"
+or PGLAF), owns a compilation copyright in the collection of Project
+Gutenberg-tm electronic works.  Nearly all the individual works in the
+collection are in the public domain in the United States.  If an
+individual work is in the public domain in the United States and you are
+located in the United States, we do not claim a right to prevent you from
+copying, distributing, performing, displaying or creating derivative
+works based on the work as long as all references to Project Gutenberg
+are removed.  Of course, we hope that you will support the Project
+Gutenberg-tm mission of promoting free access to electronic works by
+freely sharing Project Gutenberg-tm works in compliance with the terms of
+this agreement for keeping the Project Gutenberg-tm name associated with
+the work.  You can easily comply with the terms of this agreement by
+keeping this work in the same format with its attached full Project
+Gutenberg-tm License when you share it without charge with others.
+
+1.D.  The copyright laws of the place where you are located also govern
+what you can do with this work.  Copyright laws in most countries are in
+a constant state of change.  If you are outside the United States, check
+the laws of your country in addition to the terms of this agreement
+before downloading, copying, displaying, performing, distributing or
+creating derivative works based on this work or any other Project
+Gutenberg-tm work.  The Foundation makes no representations concerning
+the copyright status of any work in any country outside the United
+States.
+
+1.E.  Unless you have removed all references to Project Gutenberg:
+
+1.E.1.  The following sentence, with active links to, or other immediate
+access to, the full Project Gutenberg-tm License must appear prominently
+whenever any copy of a Project Gutenberg-tm work (any work on which the
+phrase "Project Gutenberg" appears, or with which the phrase "Project
+Gutenberg" is associated) is accessed, displayed, performed, viewed,
+copied or distributed:
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+1.E.2.  If an individual Project Gutenberg-tm electronic work is derived
+from the public domain (does not contain a notice indicating that it is
+posted with permission of the copyright holder), the work can be copied
+and distributed to anyone in the United States without paying any fees
+or charges.  If you are redistributing or providing access to a work
+with the phrase "Project Gutenberg" associated with or appearing on the
+work, you must comply either with the requirements of paragraphs 1.E.1
+through 1.E.7 or obtain permission for the use of the work and the
+Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or
+1.E.9.
+
+1.E.3.  If an individual Project Gutenberg-tm electronic work is posted
+with the permission of the copyright holder, your use and distribution
+must comply with both paragraphs 1.E.1 through 1.E.7 and any additional
+terms imposed by the copyright holder.  Additional terms will be linked
+to the Project Gutenberg-tm License for all works posted with the
+permission of the copyright holder found at the beginning of this work.
+
+1.E.4.  Do not unlink or detach or remove the full Project Gutenberg-tm
+License terms from this work, or any files containing a part of this
+work or any other work associated with Project Gutenberg-tm.
+
+1.E.5.  Do not copy, display, perform, distribute or redistribute this
+electronic work, or any part of this electronic work, without
+prominently displaying the sentence set forth in paragraph 1.E.1 with
+active links or immediate access to the full terms of the Project
+Gutenberg-tm License.
+
+1.E.6.  You may convert to and distribute this work in any binary,
+compressed, marked up, nonproprietary or proprietary form, including any
+word processing or hypertext form.  However, if you provide access to or
+distribute copies of a Project Gutenberg-tm work in a format other than
+"Plain Vanilla ASCII" or other format used in the official version
+posted on the official Project Gutenberg-tm web site (www.gutenberg.org),
+you must, at no additional cost, fee or expense to the user, provide a
+copy, a means of exporting a copy, or a means of obtaining a copy upon
+request, of the work in its original "Plain Vanilla ASCII" or other
+form.  Any alternate format must include the full Project Gutenberg-tm
+License as specified in paragraph 1.E.1.
+
+1.E.7.  Do not charge a fee for access to, viewing, displaying,
+performing, copying or distributing any Project Gutenberg-tm works
+unless you comply with paragraph 1.E.8 or 1.E.9.
+
+1.E.8.  You may charge a reasonable fee for copies of or providing
+access to or distributing Project Gutenberg-tm electronic works provided
+that
+
+- You pay a royalty fee of 20% of the gross profits you derive from
+     the use of Project Gutenberg-tm works calculated using the method
+     you already use to calculate your applicable taxes.  The fee is
+     owed to the owner of the Project Gutenberg-tm trademark, but he
+     has agreed to donate royalties under this paragraph to the
+     Project Gutenberg Literary Archive Foundation.  Royalty payments
+     must be paid within 60 days following each date on which you
+     prepare (or are legally required to prepare) your periodic tax
+     returns.  Royalty payments should be clearly marked as such and
+     sent to the Project Gutenberg Literary Archive Foundation at the
+     address specified in Section 4, "Information about donations to
+     the Project Gutenberg Literary Archive Foundation."
+
+- You provide a full refund of any money paid by a user who notifies
+     you in writing (or by e-mail) within 30 days of receipt that s/he
+     does not agree to the terms of the full Project Gutenberg-tm
+     License.  You must require such a user to return or
+     destroy all copies of the works possessed in a physical medium
+     and discontinue all use of and all access to other copies of
+     Project Gutenberg-tm works.
+
+- You provide, in accordance with paragraph 1.F.3, a full refund of any
+     money paid for a work or a replacement copy, if a defect in the
+     electronic work is discovered and reported to you within 90 days
+     of receipt of the work.
+
+- You comply with all other terms of this agreement for free
+     distribution of Project Gutenberg-tm works.
+
+1.E.9.  If you wish to charge a fee or distribute a Project Gutenberg-tm
+electronic work or group of works on different terms than are set
+forth in this agreement, you must obtain permission in writing from
+both the Project Gutenberg Literary Archive Foundation and Michael
+Hart, the owner of the Project Gutenberg-tm trademark.  Contact the
+Foundation as set forth in Section 3 below.
+
+1.F.
+
+1.F.1.  Project Gutenberg volunteers and employees expend considerable
+effort to identify, do copyright research on, transcribe and proofread
+public domain works in creating the Project Gutenberg-tm
+collection.  Despite these efforts, Project Gutenberg-tm electronic
+works, and the medium on which they may be stored, may contain
+"Defects," such as, but not limited to, incomplete, inaccurate or
+corrupt data, transcription errors, a copyright or other intellectual
+property infringement, a defective or damaged disk or other medium, a
+computer virus, or computer codes that damage or cannot be read by
+your equipment.
+
+1.F.2.  LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
+of Replacement or Refund" described in paragraph 1.F.3, the Project
+Gutenberg Literary Archive Foundation, the owner of the Project
+Gutenberg-tm trademark, and any other party distributing a Project
+Gutenberg-tm electronic work under this agreement, disclaim all
+liability to you for damages, costs and expenses, including legal
+fees.  YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
+LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
+PROVIDED IN PARAGRAPH F3.  YOU AGREE THAT THE FOUNDATION, THE
+TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
+LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
+INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
+DAMAGE.
+
+1.F.3.  LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
+defect in this electronic work within 90 days of receiving it, you can
+receive a refund of the money (if any) you paid for it by sending a
+written explanation to the person you received the work from.  If you
+received the work on a physical medium, you must return the medium with
+your written explanation.  The person or entity that provided you with
+the defective work may elect to provide a replacement copy in lieu of a
+refund.  If you received the work electronically, the person or entity
+providing it to you may choose to give you a second opportunity to
+receive the work electronically in lieu of a refund.  If the second copy
+is also defective, you may demand a refund in writing without further
+opportunities to fix the problem.
+
+1.F.4.  Except for the limited right of replacement or refund set forth
+in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER
+WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO
+WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE.
+
+1.F.5.  Some states do not allow disclaimers of certain implied
+warranties or the exclusion or limitation of certain types of damages.
+If any disclaimer or limitation set forth in this agreement violates the
+law of the state applicable to this agreement, the agreement shall be
+interpreted to make the maximum disclaimer or limitation permitted by
+the applicable state law.  The invalidity or unenforceability of any
+provision of this agreement shall not void the remaining provisions.
+
+1.F.6.  INDEMNITY - You agree to indemnify and hold the Foundation, the
+trademark owner, any agent or employee of the Foundation, anyone
+providing copies of Project Gutenberg-tm electronic works in accordance
+with this agreement, and any volunteers associated with the production,
+promotion and distribution of Project Gutenberg-tm electronic works,
+harmless from all liability, costs and expenses, including legal fees,
+that arise directly or indirectly from any of the following which you do
+or cause to occur: (a) distribution of this or any Project Gutenberg-tm
+work, (b) alteration, modification, or additions or deletions to any
+Project Gutenberg-tm work, and (c) any Defect you cause.
+
+
+Section  2.  Information about the Mission of Project Gutenberg-tm
+
+Project Gutenberg-tm is synonymous with the free distribution of
+electronic works in formats readable by the widest variety of computers
+including obsolete, old, middle-aged and new computers.  It exists
+because of the efforts of hundreds of volunteers and donations from
+people in all walks of life.
+
+Volunteers and financial support to provide volunteers with the
+assistance they need, is critical to reaching Project Gutenberg-tm's
+goals and ensuring that the Project Gutenberg-tm collection will
+remain freely available for generations to come.  In 2001, the Project
+Gutenberg Literary Archive Foundation was created to provide a secure
+and permanent future for Project Gutenberg-tm and future generations.
+To learn more about the Project Gutenberg Literary Archive Foundation
+and how your efforts and donations can help, see Sections 3 and 4
+and the Foundation web page at http://www.pglaf.org.
+
+
+Section 3.  Information about the Project Gutenberg Literary Archive
+Foundation
+
+The Project Gutenberg Literary Archive Foundation is a non profit
+501(c)(3) educational corporation organized under the laws of the
+state of Mississippi and granted tax exempt status by the Internal
+Revenue Service.  The Foundation's EIN or federal tax identification
+number is 64-6221541.  Its 501(c)(3) letter is posted at
+http://pglaf.org/fundraising.  Contributions to the Project Gutenberg
+Literary Archive Foundation are tax deductible to the full extent
+permitted by U.S. federal laws and your state's laws.
+
+The Foundation's principal office is located at 4557 Melan Dr. S.
+Fairbanks, AK, 99712., but its volunteers and employees are scattered
+throughout numerous locations.  Its business office is located at
+809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email
+business@pglaf.org.  Email contact links and up to date contact
+information can be found at the Foundation's web site and official
+page at http://pglaf.org
+
+For additional contact information:
+     Dr. Gregory B. Newby
+     Chief Executive and Director
+     gbnewby@pglaf.org
+
+
+Section 4.  Information about Donations to the Project Gutenberg
+Literary Archive Foundation
+
+Project Gutenberg-tm depends upon and cannot survive without wide
+spread public support and donations to carry out its mission of
+increasing the number of public domain and licensed works that can be
+freely distributed in machine readable form accessible by the widest
+array of equipment including outdated equipment.  Many small donations
+($1 to $5,000) are particularly important to maintaining tax exempt
+status with the IRS.
+
+The Foundation is committed to complying with the laws regulating
+charities and charitable donations in all 50 states of the United
+States.  Compliance requirements are not uniform and it takes a
+considerable effort, much paperwork and many fees to meet and keep up
+with these requirements.  We do not solicit donations in locations
+where we have not received written confirmation of compliance.  To
+SEND DONATIONS or determine the status of compliance for any
+particular state visit http://pglaf.org
+
+While we cannot and do not solicit contributions from states where we
+have not met the solicitation requirements, we know of no prohibition
+against accepting unsolicited donations from donors in such states who
+approach us with offers to donate.
+
+International donations are gratefully accepted, but we cannot make
+any statements concerning tax treatment of donations received from
+outside the United States.  U.S. laws alone swamp our small staff.
+
+Please check the Project Gutenberg Web pages for current donation
+methods and addresses.  Donations are accepted in a number of other
+ways including checks, online payments and credit card donations.
+To donate, please visit: http://pglaf.org/donate
+
+
+Section 5.  General Information About Project Gutenberg-tm electronic
+works.
+
+Professor Michael S. Hart is the originator of the Project Gutenberg-tm
+concept of a library of electronic works that could be freely shared
+with anyone.  For thirty years, he produced and distributed Project
+Gutenberg-tm eBooks with only a loose network of volunteer support.
+
+
+Project Gutenberg-tm eBooks are often created from several printed
+editions, all of which are confirmed as Public Domain in the U.S.
+unless a copyright notice is included.  Thus, we do not necessarily
+keep eBooks in compliance with any particular paper edition.
+
+
+Most people start at our Web site which has the main PG search facility:
+
+     http://www.gutenberg.org
+
+This Web site includes information about Project Gutenberg-tm,
+including how to make donations to the Project Gutenberg Literary
+Archive Foundation, how to help produce our new eBooks, and how to
+subscribe to our email newsletter to hear about new eBooks.
+
+
+</pre>
+
+</body>
+</html>
diff --git a/26718-h/images/i0049-1.png b/26718-h/images/i0049-1.png
new file mode 100644
index 0000000..1e73320
--- /dev/null
+++ b/26718-h/images/i0049-1.png
diff --git a/26718-h/images/i0049-2.png b/26718-h/images/i0049-2.png
new file mode 100644
index 0000000..5fa3a5d
--- /dev/null
+++ b/26718-h/images/i0049-2.png
diff --git a/26718-page-images/f0001.png b/26718-page-images/f0001.png
new file mode 100644
index 0000000..f86c075
--- /dev/null
+++ b/26718-page-images/f0001.png
diff --git a/26718-page-images/f0003.png b/26718-page-images/f0003.png
new file mode 100644
index 0000000..9ac2a5a
--- /dev/null
+++ b/26718-page-images/f0003.png
diff --git a/26718-page-images/f0004.png b/26718-page-images/f0004.png
new file mode 100644
index 0000000..4103698
--- /dev/null
+++ b/26718-page-images/f0004.png
diff --git a/26718-page-images/f0005.png b/26718-page-images/f0005.png
new file mode 100644
index 0000000..180c325
--- /dev/null
+++ b/26718-page-images/f0005.png
diff --git a/26718-page-images/f0006.png b/26718-page-images/f0006.png
new file mode 100644
index 0000000..dba9739
--- /dev/null
+++ b/26718-page-images/f0006.png
diff --git a/26718-page-images/f0007.png b/26718-page-images/f0007.png
new file mode 100644
index 0000000..e8bd00b
--- /dev/null
+++ b/26718-page-images/f0007.png
diff --git a/26718-page-images/f0009.png b/26718-page-images/f0009.png
new file mode 100644
index 0000000..875912b
--- /dev/null
+++ b/26718-page-images/f0009.png
diff --git a/26718-page-images/p0001.png b/26718-page-images/p0001.png
new file mode 100644
index 0000000..adf30f7
--- /dev/null
+++ b/26718-page-images/p0001.png
diff --git a/26718-page-images/p0003.png b/26718-page-images/p0003.png
new file mode 100644
index 0000000..53f7dd1
--- /dev/null
+++ b/26718-page-images/p0003.png
diff --git a/26718-page-images/p0004.png b/26718-page-images/p0004.png
new file mode 100644
index 0000000..76dd042
--- /dev/null
+++ b/26718-page-images/p0004.png
diff --git a/26718-page-images/p0005.png b/26718-page-images/p0005.png
new file mode 100644
index 0000000..e332883
--- /dev/null
+++ b/26718-page-images/p0005.png
diff --git a/26718-page-images/p0006.png b/26718-page-images/p0006.png
new file mode 100644
index 0000000..c8033fc
--- /dev/null
+++ b/26718-page-images/p0006.png
diff --git a/26718-page-images/p0007.png b/26718-page-images/p0007.png
new file mode 100644
index 0000000..5441394
--- /dev/null
+++ b/26718-page-images/p0007.png
diff --git a/26718-page-images/p0008.png b/26718-page-images/p0008.png
new file mode 100644
index 0000000..e16fe05
--- /dev/null
+++ b/26718-page-images/p0008.png
diff --git a/26718-page-images/p0009.png b/26718-page-images/p0009.png
new file mode 100644
index 0000000..0239eeb
--- /dev/null
+++ b/26718-page-images/p0009.png
diff --git a/26718-page-images/p0010.png b/26718-page-images/p0010.png
new file mode 100644
index 0000000..7b8f633
--- /dev/null
+++ b/26718-page-images/p0010.png
diff --git a/26718-page-images/p0011.png b/26718-page-images/p0011.png
new file mode 100644
index 0000000..3d7bd78
--- /dev/null
+++ b/26718-page-images/p0011.png
diff --git a/26718-page-images/p0012.png b/26718-page-images/p0012.png
new file mode 100644
index 0000000..37324c8
--- /dev/null
+++ b/26718-page-images/p0012.png
diff --git a/26718-page-images/p0013.png b/26718-page-images/p0013.png
new file mode 100644
index 0000000..5cf5bc1
--- /dev/null
+++ b/26718-page-images/p0013.png
diff --git a/26718-page-images/p0014.png b/26718-page-images/p0014.png
new file mode 100644
index 0000000..6be7fc9
--- /dev/null
+++ b/26718-page-images/p0014.png
diff --git a/26718-page-images/p0015.png b/26718-page-images/p0015.png
new file mode 100644
index 0000000..8d9b0a8
--- /dev/null
+++ b/26718-page-images/p0015.png
diff --git a/26718-page-images/p0016.png b/26718-page-images/p0016.png
new file mode 100644
index 0000000..9c9dcc7
--- /dev/null
+++ b/26718-page-images/p0016.png
diff --git a/26718-page-images/p0017.png b/26718-page-images/p0017.png
new file mode 100644
index 0000000..ed64b0a
--- /dev/null
+++ b/26718-page-images/p0017.png
diff --git a/26718-page-images/p0018.png b/26718-page-images/p0018.png
new file mode 100644
index 0000000..732ec49
--- /dev/null
+++ b/26718-page-images/p0018.png
diff --git a/26718-page-images/p0019.png b/26718-page-images/p0019.png
new file mode 100644
index 0000000..882d0af
--- /dev/null
+++ b/26718-page-images/p0019.png
diff --git a/26718-page-images/p0020.png b/26718-page-images/p0020.png
new file mode 100644
index 0000000..032bad1
--- /dev/null
+++ b/26718-page-images/p0020.png
diff --git a/26718-page-images/p0021.png b/26718-page-images/p0021.png
new file mode 100644
index 0000000..f0f0b4d
--- /dev/null
+++ b/26718-page-images/p0021.png
diff --git a/26718-page-images/p0022.png b/26718-page-images/p0022.png
new file mode 100644
index 0000000..4c21919
--- /dev/null
+++ b/26718-page-images/p0022.png
diff --git a/26718-page-images/p0023.png b/26718-page-images/p0023.png
new file mode 100644
index 0000000..333e214
--- /dev/null
+++ b/26718-page-images/p0023.png
diff --git a/26718-page-images/p0024.png b/26718-page-images/p0024.png
new file mode 100644
index 0000000..d600b82
--- /dev/null
+++ b/26718-page-images/p0024.png
diff --git a/26718-page-images/p0025.png b/26718-page-images/p0025.png
new file mode 100644
index 0000000..ac9ac00
--- /dev/null
+++ b/26718-page-images/p0025.png
diff --git a/26718-page-images/p0026.png b/26718-page-images/p0026.png
new file mode 100644
index 0000000..85de2a4
--- /dev/null
+++ b/26718-page-images/p0026.png
diff --git a/26718-page-images/p0027.png b/26718-page-images/p0027.png
new file mode 100644
index 0000000..f05ef60
--- /dev/null
+++ b/26718-page-images/p0027.png
diff --git a/26718-page-images/p0028.png b/26718-page-images/p0028.png
new file mode 100644
index 0000000..5402dd0
--- /dev/null
+++ b/26718-page-images/p0028.png
diff --git a/26718-page-images/p0029.png b/26718-page-images/p0029.png
new file mode 100644
index 0000000..186b31d
--- /dev/null
+++ b/26718-page-images/p0029.png
diff --git a/26718-page-images/p0030.png b/26718-page-images/p0030.png
new file mode 100644
index 0000000..f21dda7
--- /dev/null
+++ b/26718-page-images/p0030.png
diff --git a/26718-page-images/p0031.png b/26718-page-images/p0031.png
new file mode 100644
index 0000000..fab0b79
--- /dev/null
+++ b/26718-page-images/p0031.png
diff --git a/26718-page-images/p0032.png b/26718-page-images/p0032.png
new file mode 100644
index 0000000..c1085f3
--- /dev/null
+++ b/26718-page-images/p0032.png
diff --git a/26718-page-images/p0033.png b/26718-page-images/p0033.png
new file mode 100644
index 0000000..bb25b70
--- /dev/null
+++ b/26718-page-images/p0033.png
diff --git a/26718-page-images/p0034.png b/26718-page-images/p0034.png
new file mode 100644
index 0000000..62fcd9b
--- /dev/null
+++ b/26718-page-images/p0034.png
diff --git a/26718-page-images/p0035.png b/26718-page-images/p0035.png
new file mode 100644
index 0000000..6fa80aa
--- /dev/null
+++ b/26718-page-images/p0035.png
diff --git a/26718-page-images/p0036.png b/26718-page-images/p0036.png
new file mode 100644
index 0000000..ee78d94
--- /dev/null
+++ b/26718-page-images/p0036.png
diff --git a/26718-page-images/p0037.png b/26718-page-images/p0037.png
new file mode 100644
index 0000000..c3fae34
--- /dev/null
+++ b/26718-page-images/p0037.png
diff --git a/26718-page-images/p0038.png b/26718-page-images/p0038.png
new file mode 100644
index 0000000..e4e2612
--- /dev/null
+++ b/26718-page-images/p0038.png
diff --git a/26718-page-images/p0039.png b/26718-page-images/p0039.png
new file mode 100644
index 0000000..bec081c
--- /dev/null
+++ b/26718-page-images/p0039.png
diff --git a/26718-page-images/p0040.png b/26718-page-images/p0040.png
new file mode 100644
index 0000000..ce3dc41
--- /dev/null
+++ b/26718-page-images/p0040.png
diff --git a/26718-page-images/p0041.png b/26718-page-images/p0041.png
new file mode 100644
index 0000000..75844f6
--- /dev/null
+++ b/26718-page-images/p0041.png
diff --git a/26718-page-images/p0042-image1a.png b/26718-page-images/p0042-image1a.png
new file mode 100644
index 0000000..d4f5e30
--- /dev/null
+++ b/26718-page-images/p0042-image1a.png
diff --git a/26718-page-images/p0042-image1b.png b/26718-page-images/p0042-image1b.png
new file mode 100644
index 0000000..93ecb56
--- /dev/null
+++ b/26718-page-images/p0042-image1b.png
diff --git a/26718-page-images/p0042.png b/26718-page-images/p0042.png
new file mode 100644
index 0000000..26283ba
--- /dev/null
+++ b/26718-page-images/p0042.png
diff --git a/26718-page-images/p0043.png b/26718-page-images/p0043.png
new file mode 100644
index 0000000..025dd41
--- /dev/null
+++ b/26718-page-images/p0043.png
diff --git a/26718-page-images/p0044.png b/26718-page-images/p0044.png
new file mode 100644
index 0000000..5f64642
--- /dev/null
+++ b/26718-page-images/p0044.png
diff --git a/26718-page-images/p0045.png b/26718-page-images/p0045.png
new file mode 100644
index 0000000..0caacb5
--- /dev/null
+++ b/26718-page-images/p0045.png
diff --git a/26718-page-images/p0046.png b/26718-page-images/p0046.png
new file mode 100644
index 0000000..fdf40b0
--- /dev/null
+++ b/26718-page-images/p0046.png
diff --git a/26718-page-images/p0047.png b/26718-page-images/p0047.png
new file mode 100644
index 0000000..390ee6b
--- /dev/null
+++ b/26718-page-images/p0047.png
diff --git a/26718-page-images/p0048.png b/26718-page-images/p0048.png
new file mode 100644
index 0000000..41d9afc
--- /dev/null
+++ b/26718-page-images/p0048.png
diff --git a/26718-page-images/p0049.png b/26718-page-images/p0049.png
new file mode 100644
index 0000000..8e5c2be
--- /dev/null
+++ b/26718-page-images/p0049.png
diff --git a/26718-page-images/p0050.png b/26718-page-images/p0050.png
new file mode 100644
index 0000000..224768c
--- /dev/null
+++ b/26718-page-images/p0050.png
diff --git a/26718-page-images/p0051.png b/26718-page-images/p0051.png
new file mode 100644
index 0000000..1c61ad6
--- /dev/null
+++ b/26718-page-images/p0051.png
diff --git a/26718-page-images/p0052.png b/26718-page-images/p0052.png
new file mode 100644
index 0000000..9e0fb4f
--- /dev/null
+++ b/26718-page-images/p0052.png
diff --git a/26718-page-images/p0053.png b/26718-page-images/p0053.png
new file mode 100644
index 0000000..5c60225
--- /dev/null
+++ b/26718-page-images/p0053.png
diff --git a/26718-page-images/p0054.png b/26718-page-images/p0054.png
new file mode 100644
index 0000000..26da77b
--- /dev/null
+++ b/26718-page-images/p0054.png
diff --git a/26718-page-images/p0055.png b/26718-page-images/p0055.png
new file mode 100644
index 0000000..b39d078
--- /dev/null
+++ b/26718-page-images/p0055.png
diff --git a/26718-page-images/p0056.png b/26718-page-images/p0056.png
new file mode 100644
index 0000000..3f6712e
--- /dev/null
+++ b/26718-page-images/p0056.png
diff --git a/26718-page-images/p0057.png b/26718-page-images/p0057.png
new file mode 100644
index 0000000..5cacc1a
--- /dev/null
+++ b/26718-page-images/p0057.png
diff --git a/26718-page-images/p0058.png b/26718-page-images/p0058.png
new file mode 100644
index 0000000..546f049
--- /dev/null
+++ b/26718-page-images/p0058.png
diff --git a/26718-page-images/p0059.png b/26718-page-images/p0059.png
new file mode 100644
index 0000000..f9d05e7
--- /dev/null
+++ b/26718-page-images/p0059.png
diff --git a/26718-page-images/p0060.png b/26718-page-images/p0060.png
new file mode 100644
index 0000000..05cb75a
--- /dev/null
+++ b/26718-page-images/p0060.png
diff --git a/26718-page-images/p0061.png b/26718-page-images/p0061.png
new file mode 100644
index 0000000..f08749d
--- /dev/null
+++ b/26718-page-images/p0061.png
diff --git a/26718-page-images/p0062.png b/26718-page-images/p0062.png
new file mode 100644
index 0000000..085c87b
--- /dev/null
+++ b/26718-page-images/p0062.png
diff --git a/26718-page-images/p0063.png b/26718-page-images/p0063.png
new file mode 100644
index 0000000..106adef
--- /dev/null
+++ b/26718-page-images/p0063.png
diff --git a/26718-page-images/p0064.png b/26718-page-images/p0064.png
new file mode 100644
index 0000000..e72a2f6
--- /dev/null
+++ b/26718-page-images/p0064.png
diff --git a/26718-page-images/p0065.png b/26718-page-images/p0065.png
new file mode 100644
index 0000000..b0585a5
--- /dev/null
+++ b/26718-page-images/p0065.png
diff --git a/26718-page-images/p0066.png b/26718-page-images/p0066.png
new file mode 100644
index 0000000..ccad224
--- /dev/null
+++ b/26718-page-images/p0066.png
diff --git a/26718-page-images/p0067.png b/26718-page-images/p0067.png
new file mode 100644
index 0000000..79f701a
--- /dev/null
+++ b/26718-page-images/p0067.png
diff --git a/26718-page-images/p0068.png b/26718-page-images/p0068.png
new file mode 100644
index 0000000..d9a5beb
--- /dev/null
+++ b/26718-page-images/p0068.png
diff --git a/26718-page-images/p0069.png b/26718-page-images/p0069.png
new file mode 100644
index 0000000..30ba8d9
--- /dev/null
+++ b/26718-page-images/p0069.png
diff --git a/26718-page-images/p0070.png b/26718-page-images/p0070.png
new file mode 100644
index 0000000..080f2bf
--- /dev/null
+++ b/26718-page-images/p0070.png
diff --git a/26718-page-images/p0071.png b/26718-page-images/p0071.png
new file mode 100644
index 0000000..f5db996
--- /dev/null
+++ b/26718-page-images/p0071.png
diff --git a/26718-page-images/p0072.png b/26718-page-images/p0072.png
new file mode 100644
index 0000000..cd4716e
--- /dev/null
+++ b/26718-page-images/p0072.png
diff --git a/26718-page-images/p0073.png b/26718-page-images/p0073.png
new file mode 100644
index 0000000..53ae215
--- /dev/null
+++ b/26718-page-images/p0073.png
diff --git a/26718-page-images/p0074.png b/26718-page-images/p0074.png
new file mode 100644
index 0000000..e45ffd6
--- /dev/null
+++ b/26718-page-images/p0074.png
diff --git a/26718-page-images/p0075.png b/26718-page-images/p0075.png
new file mode 100644
index 0000000..ee59c64
--- /dev/null
+++ b/26718-page-images/p0075.png
diff --git a/26718-page-images/p0076.png b/26718-page-images/p0076.png
new file mode 100644
index 0000000..e525163
--- /dev/null
+++ b/26718-page-images/p0076.png
diff --git a/26718-page-images/p0077.png b/26718-page-images/p0077.png
new file mode 100644
index 0000000..63b18db
--- /dev/null
+++ b/26718-page-images/p0077.png
diff --git a/26718-page-images/p0078.png b/26718-page-images/p0078.png
new file mode 100644
index 0000000..5f2a78b
--- /dev/null
+++ b/26718-page-images/p0078.png
diff --git a/26718-page-images/p0079.png b/26718-page-images/p0079.png
new file mode 100644
index 0000000..3320c45
--- /dev/null
+++ b/26718-page-images/p0079.png
diff --git a/26718-page-images/p0080.png b/26718-page-images/p0080.png
new file mode 100644
index 0000000..17637a6
--- /dev/null
+++ b/26718-page-images/p0080.png
diff --git a/26718-page-images/p0081.png b/26718-page-images/p0081.png
new file mode 100644
index 0000000..d2455f9
--- /dev/null
+++ b/26718-page-images/p0081.png
diff --git a/26718-page-images/p0082.png b/26718-page-images/p0082.png
new file mode 100644
index 0000000..8ec1a5d
--- /dev/null
+++ b/26718-page-images/p0082.png
diff --git a/26718-page-images/p0083.png b/26718-page-images/p0083.png
new file mode 100644
index 0000000..df856d6
--- /dev/null
+++ b/26718-page-images/p0083.png
diff --git a/26718-page-images/p0084.png b/26718-page-images/p0084.png
new file mode 100644
index 0000000..d2682cf
--- /dev/null
+++ b/26718-page-images/p0084.png
diff --git a/26718-page-images/p0085.png b/26718-page-images/p0085.png
new file mode 100644
index 0000000..8be6271
--- /dev/null
+++ b/26718-page-images/p0085.png
diff --git a/26718-page-images/p0086.png b/26718-page-images/p0086.png
new file mode 100644
index 0000000..1f21d1b
--- /dev/null
+++ b/26718-page-images/p0086.png
diff --git a/26718-page-images/p0087.png b/26718-page-images/p0087.png
new file mode 100644
index 0000000..d69250d
--- /dev/null
+++ b/26718-page-images/p0087.png
diff --git a/26718-page-images/p0088.png b/26718-page-images/p0088.png
new file mode 100644
index 0000000..d0b8706
--- /dev/null
+++ b/26718-page-images/p0088.png
diff --git a/26718-page-images/p0089.png b/26718-page-images/p0089.png
new file mode 100644
index 0000000..a0ece6c
--- /dev/null
+++ b/26718-page-images/p0089.png
diff --git a/26718-page-images/p0090.png b/26718-page-images/p0090.png
new file mode 100644
index 0000000..39a2fa3
--- /dev/null
+++ b/26718-page-images/p0090.png
diff --git a/26718-page-images/p0091.png b/26718-page-images/p0091.png
new file mode 100644
index 0000000..7e2c66a
--- /dev/null
+++ b/26718-page-images/p0091.png
diff --git a/26718-page-images/p0092.png b/26718-page-images/p0092.png
new file mode 100644
index 0000000..0c195e9
--- /dev/null
+++ b/26718-page-images/p0092.png
diff --git a/26718-page-images/p0093.png b/26718-page-images/p0093.png
new file mode 100644
index 0000000..4f15a65
--- /dev/null
+++ b/26718-page-images/p0093.png
diff --git a/26718-page-images/p0094.png b/26718-page-images/p0094.png
new file mode 100644
index 0000000..9e014fc
--- /dev/null
+++ b/26718-page-images/p0094.png
diff --git a/26718-page-images/p0095.png b/26718-page-images/p0095.png
new file mode 100644
index 0000000..93c3a6b
--- /dev/null
+++ b/26718-page-images/p0095.png
diff --git a/26718-page-images/p0096.png b/26718-page-images/p0096.png
new file mode 100644
index 0000000..3207b27
--- /dev/null
+++ b/26718-page-images/p0096.png
diff --git a/26718-page-images/p0097.png b/26718-page-images/p0097.png
new file mode 100644
index 0000000..e4f95b0
--- /dev/null
+++ b/26718-page-images/p0097.png
diff --git a/26718-page-images/p0098.png b/26718-page-images/p0098.png
new file mode 100644
index 0000000..53fc9f9
--- /dev/null
+++ b/26718-page-images/p0098.png
diff --git a/26718-page-images/p0099.png b/26718-page-images/p0099.png
new file mode 100644
index 0000000..cd7d2f5
--- /dev/null
+++ b/26718-page-images/p0099.png
diff --git a/26718-page-images/p0100.png b/26718-page-images/p0100.png
new file mode 100644
index 0000000..8865d7b
--- /dev/null
+++ b/26718-page-images/p0100.png
diff --git a/26718-page-images/p0101.png b/26718-page-images/p0101.png
new file mode 100644
index 0000000..c1cb219
--- /dev/null
+++ b/26718-page-images/p0101.png
diff --git a/26718-page-images/p0102.png b/26718-page-images/p0102.png
new file mode 100644
index 0000000..4498239
--- /dev/null
+++ b/26718-page-images/p0102.png
diff --git a/26718-page-images/p0103.png b/26718-page-images/p0103.png
new file mode 100644
index 0000000..0734203
--- /dev/null
+++ b/26718-page-images/p0103.png
diff --git a/26718-page-images/p0104.png b/26718-page-images/p0104.png
new file mode 100644
index 0000000..6052e2b
--- /dev/null
+++ b/26718-page-images/p0104.png
diff --git a/26718-page-images/p0105.png b/26718-page-images/p0105.png
new file mode 100644
index 0000000..3045044
--- /dev/null
+++ b/26718-page-images/p0105.png
diff --git a/26718-page-images/p0106.png b/26718-page-images/p0106.png
new file mode 100644
index 0000000..ac2a542
--- /dev/null
+++ b/26718-page-images/p0106.png
diff --git a/26718-page-images/p0107.png b/26718-page-images/p0107.png
new file mode 100644
index 0000000..fd6c9be
--- /dev/null
+++ b/26718-page-images/p0107.png
diff --git a/26718-page-images/p0108.png b/26718-page-images/p0108.png
new file mode 100644
index 0000000..4062a38
--- /dev/null
+++ b/26718-page-images/p0108.png
diff --git a/26718-page-images/p0109.png b/26718-page-images/p0109.png
new file mode 100644
index 0000000..b8edfff
--- /dev/null
+++ b/26718-page-images/p0109.png
diff --git a/26718-page-images/p0110.png b/26718-page-images/p0110.png
new file mode 100644
index 0000000..36098c9
--- /dev/null
+++ b/26718-page-images/p0110.png
diff --git a/26718-page-images/p0111.png b/26718-page-images/p0111.png
new file mode 100644
index 0000000..06b8c91
--- /dev/null
+++ b/26718-page-images/p0111.png
diff --git a/26718-page-images/p0112.png b/26718-page-images/p0112.png
new file mode 100644
index 0000000..716b5e3
--- /dev/null
+++ b/26718-page-images/p0112.png
diff --git a/26718-page-images/p0113.png b/26718-page-images/p0113.png
new file mode 100644
index 0000000..bdc9f6b
--- /dev/null
+++ b/26718-page-images/p0113.png
diff --git a/26718-page-images/p0114.png b/26718-page-images/p0114.png
new file mode 100644
index 0000000..f8c0ff7
--- /dev/null
+++ b/26718-page-images/p0114.png
diff --git a/26718-page-images/p0115.png b/26718-page-images/p0115.png
new file mode 100644
index 0000000..27e0503
--- /dev/null
+++ b/26718-page-images/p0115.png
diff --git a/26718-page-images/p0116.png b/26718-page-images/p0116.png
new file mode 100644
index 0000000..02c0ccb
--- /dev/null
+++ b/26718-page-images/p0116.png
diff --git a/26718-page-images/p0117.png b/26718-page-images/p0117.png
new file mode 100644
index 0000000..ed3b3d8
--- /dev/null
+++ b/26718-page-images/p0117.png
diff --git a/26718-page-images/p0118.png b/26718-page-images/p0118.png
new file mode 100644
index 0000000..69ad4ed
--- /dev/null
+++ b/26718-page-images/p0118.png
diff --git a/26718-page-images/p0119.png b/26718-page-images/p0119.png
new file mode 100644
index 0000000..ba3908a
--- /dev/null
+++ b/26718-page-images/p0119.png
diff --git a/26718-page-images/p0120.png b/26718-page-images/p0120.png
new file mode 100644
index 0000000..3a67e62
--- /dev/null
+++ b/26718-page-images/p0120.png
diff --git a/26718-page-images/p0121.png b/26718-page-images/p0121.png
new file mode 100644
index 0000000..fc2dc5d
--- /dev/null
+++ b/26718-page-images/p0121.png
diff --git a/26718-page-images/p0122.png b/26718-page-images/p0122.png
new file mode 100644
index 0000000..11825f1
--- /dev/null
+++ b/26718-page-images/p0122.png
diff --git a/26718-page-images/p0123.png b/26718-page-images/p0123.png
new file mode 100644
index 0000000..68bcc17
--- /dev/null
+++ b/26718-page-images/p0123.png
diff --git a/26718-page-images/p0124.png b/26718-page-images/p0124.png
new file mode 100644
index 0000000..873aaf5
--- /dev/null
+++ b/26718-page-images/p0124.png
diff --git a/26718-page-images/p0125.png b/26718-page-images/p0125.png
new file mode 100644
index 0000000..a1adc38
--- /dev/null
+++ b/26718-page-images/p0125.png
diff --git a/26718-page-images/p0126.png b/26718-page-images/p0126.png
new file mode 100644
index 0000000..5c21cd2
--- /dev/null
+++ b/26718-page-images/p0126.png
diff --git a/26718-page-images/p0127.png b/26718-page-images/p0127.png
new file mode 100644
index 0000000..471a369
--- /dev/null
+++ b/26718-page-images/p0127.png
diff --git a/26718-page-images/p0128.png b/26718-page-images/p0128.png
new file mode 100644
index 0000000..95972ea
--- /dev/null
+++ b/26718-page-images/p0128.png
diff --git a/26718-page-images/p0129.png b/26718-page-images/p0129.png
new file mode 100644
index 0000000..68cf823
--- /dev/null
+++ b/26718-page-images/p0129.png
diff --git a/26718-page-images/p0130.png b/26718-page-images/p0130.png
new file mode 100644
index 0000000..212d767
--- /dev/null
+++ b/26718-page-images/p0130.png
diff --git a/26718-page-images/p0131.png b/26718-page-images/p0131.png
new file mode 100644
index 0000000..6e3762c
--- /dev/null
+++ b/26718-page-images/p0131.png
diff --git a/26718-page-images/p0132.png b/26718-page-images/p0132.png
new file mode 100644
index 0000000..c35ce8b
--- /dev/null
+++ b/26718-page-images/p0132.png
diff --git a/26718-page-images/p0133.png b/26718-page-images/p0133.png
new file mode 100644
index 0000000..fa35695
--- /dev/null
+++ b/26718-page-images/p0133.png
diff --git a/26718-page-images/p0134.png b/26718-page-images/p0134.png
new file mode 100644
index 0000000..fa46c1c
--- /dev/null
+++ b/26718-page-images/p0134.png
diff --git a/26718-page-images/p0135.png b/26718-page-images/p0135.png
new file mode 100644
index 0000000..d54c819
--- /dev/null
+++ b/26718-page-images/p0135.png
diff --git a/26718-page-images/p0136.png b/26718-page-images/p0136.png
new file mode 100644
index 0000000..a7e016e
--- /dev/null
+++ b/26718-page-images/p0136.png
diff --git a/26718-page-images/p0137.png b/26718-page-images/p0137.png
new file mode 100644
index 0000000..1aa1541
--- /dev/null
+++ b/26718-page-images/p0137.png
diff --git a/26718-page-images/p0138.png b/26718-page-images/p0138.png
new file mode 100644
index 0000000..c8b590c
--- /dev/null
+++ b/26718-page-images/p0138.png
diff --git a/26718-page-images/p0139.png b/26718-page-images/p0139.png
new file mode 100644
index 0000000..cc4000d
--- /dev/null
+++ b/26718-page-images/p0139.png
diff --git a/26718-page-images/p0140.png b/26718-page-images/p0140.png
new file mode 100644
index 0000000..3b6ac83
--- /dev/null
+++ b/26718-page-images/p0140.png
diff --git a/26718-page-images/p0141.png b/26718-page-images/p0141.png
new file mode 100644
index 0000000..72c1323
--- /dev/null
+++ b/26718-page-images/p0141.png
diff --git a/26718-page-images/p0142.png b/26718-page-images/p0142.png
new file mode 100644
index 0000000..0aa52a9
--- /dev/null
+++ b/26718-page-images/p0142.png
diff --git a/26718-page-images/p0143.png b/26718-page-images/p0143.png
new file mode 100644
index 0000000..0d75690
--- /dev/null
+++ b/26718-page-images/p0143.png
diff --git a/26718-page-images/p0144.png b/26718-page-images/p0144.png
new file mode 100644
index 0000000..d502e72
--- /dev/null
+++ b/26718-page-images/p0144.png
diff --git a/26718-page-images/p0145.png b/26718-page-images/p0145.png
new file mode 100644
index 0000000..30a77ad
--- /dev/null
+++ b/26718-page-images/p0145.png
diff --git a/26718-page-images/p0146.png b/26718-page-images/p0146.png
new file mode 100644
index 0000000..2913334
--- /dev/null
+++ b/26718-page-images/p0146.png
diff --git a/26718-page-images/p0147.png b/26718-page-images/p0147.png
new file mode 100644
index 0000000..bc7729c
--- /dev/null
+++ b/26718-page-images/p0147.png
diff --git a/26718-page-images/p0148.png b/26718-page-images/p0148.png
new file mode 100644
index 0000000..d52c9ce
--- /dev/null
+++ b/26718-page-images/p0148.png
diff --git a/26718-page-images/p0149.png b/26718-page-images/p0149.png
new file mode 100644
index 0000000..593d9ab
--- /dev/null
+++ b/26718-page-images/p0149.png
diff --git a/26718-page-images/p0150.png b/26718-page-images/p0150.png
new file mode 100644
index 0000000..0f143bf
--- /dev/null
+++ b/26718-page-images/p0150.png
diff --git a/26718-page-images/p0151.png b/26718-page-images/p0151.png
new file mode 100644
index 0000000..405e7db
--- /dev/null
+++ b/26718-page-images/p0151.png
diff --git a/26718-page-images/p0152.png b/26718-page-images/p0152.png
new file mode 100644
index 0000000..3bf06ae
--- /dev/null
+++ b/26718-page-images/p0152.png
diff --git a/26718-page-images/p0153.png b/26718-page-images/p0153.png
new file mode 100644
index 0000000..57ee6ce
--- /dev/null
+++ b/26718-page-images/p0153.png
diff --git a/26718-page-images/p0154.png b/26718-page-images/p0154.png
new file mode 100644
index 0000000..f39fd31
--- /dev/null
+++ b/26718-page-images/p0154.png
diff --git a/26718-page-images/p0155.png b/26718-page-images/p0155.png
new file mode 100644
index 0000000..d2562a6
--- /dev/null
+++ b/26718-page-images/p0155.png
diff --git a/26718-page-images/p0156.png b/26718-page-images/p0156.png
new file mode 100644
index 0000000..c586f12
--- /dev/null
+++ b/26718-page-images/p0156.png
diff --git a/26718-page-images/p0157.png b/26718-page-images/p0157.png
new file mode 100644
index 0000000..34aacd1
--- /dev/null
+++ b/26718-page-images/p0157.png
diff --git a/26718-page-images/p0158.png b/26718-page-images/p0158.png
new file mode 100644
index 0000000..2f7446c
--- /dev/null
+++ b/26718-page-images/p0158.png
diff --git a/26718-page-images/p0159.png b/26718-page-images/p0159.png
new file mode 100644
index 0000000..ef62c9a
--- /dev/null
+++ b/26718-page-images/p0159.png
diff --git a/26718-page-images/p0160.png b/26718-page-images/p0160.png
new file mode 100644
index 0000000..7d705e5
--- /dev/null
+++ b/26718-page-images/p0160.png
diff --git a/26718-page-images/p0161.png b/26718-page-images/p0161.png
new file mode 100644
index 0000000..d7a552b
--- /dev/null
+++ b/26718-page-images/p0161.png
diff --git a/26718-page-images/p0162.png b/26718-page-images/p0162.png
new file mode 100644
index 0000000..690519b
--- /dev/null
+++ b/26718-page-images/p0162.png
diff --git a/26718-page-images/p0163.png b/26718-page-images/p0163.png
new file mode 100644
index 0000000..a5bd5ca
--- /dev/null
+++ b/26718-page-images/p0163.png
diff --git a/26718-page-images/p0164.png b/26718-page-images/p0164.png
new file mode 100644
index 0000000..103cf66
--- /dev/null
+++ b/26718-page-images/p0164.png
diff --git a/26718-page-images/p0165.png b/26718-page-images/p0165.png
new file mode 100644
index 0000000..a7d51dc
--- /dev/null
+++ b/26718-page-images/p0165.png
diff --git a/26718-page-images/p0166.png b/26718-page-images/p0166.png
new file mode 100644
index 0000000..aabcc1a
--- /dev/null
+++ b/26718-page-images/p0166.png
diff --git a/26718-page-images/p0167.png b/26718-page-images/p0167.png
new file mode 100644
index 0000000..26ed158
--- /dev/null
+++ b/26718-page-images/p0167.png
diff --git a/26718-page-images/p0168.png b/26718-page-images/p0168.png
new file mode 100644
index 0000000..db6bb28
--- /dev/null
+++ b/26718-page-images/p0168.png
diff --git a/26718-page-images/p0169.png b/26718-page-images/p0169.png
new file mode 100644
index 0000000..aa0fa96
--- /dev/null
+++ b/26718-page-images/p0169.png
diff --git a/26718-page-images/p0170.png b/26718-page-images/p0170.png
new file mode 100644
index 0000000..92e589c
--- /dev/null
+++ b/26718-page-images/p0170.png
diff --git a/26718-page-images/p0171.png b/26718-page-images/p0171.png
new file mode 100644
index 0000000..bc9c4fa
--- /dev/null
+++ b/26718-page-images/p0171.png
diff --git a/26718-page-images/p0172.png b/26718-page-images/p0172.png
new file mode 100644
index 0000000..e8fbb11
--- /dev/null
+++ b/26718-page-images/p0172.png
diff --git a/26718-page-images/p0173.png b/26718-page-images/p0173.png
new file mode 100644
index 0000000..9feea42
--- /dev/null
+++ b/26718-page-images/p0173.png
diff --git a/26718-page-images/p0174.png b/26718-page-images/p0174.png
new file mode 100644
index 0000000..c2587e1
--- /dev/null
+++ b/26718-page-images/p0174.png
diff --git a/26718-page-images/p0175.png b/26718-page-images/p0175.png
new file mode 100644
index 0000000..ad21003
--- /dev/null
+++ b/26718-page-images/p0175.png
diff --git a/26718-page-images/p0176.png b/26718-page-images/p0176.png
new file mode 100644
index 0000000..385cf3a
--- /dev/null
+++ b/26718-page-images/p0176.png
diff --git a/26718-page-images/p0177.png b/26718-page-images/p0177.png
new file mode 100644
index 0000000..95c83a2
--- /dev/null
+++ b/26718-page-images/p0177.png
diff --git a/26718-page-images/p0178.png b/26718-page-images/p0178.png
new file mode 100644
index 0000000..a59b947
--- /dev/null
+++ b/26718-page-images/p0178.png
diff --git a/26718-page-images/p0179.png b/26718-page-images/p0179.png
new file mode 100644
index 0000000..86e8a02
--- /dev/null
+++ b/26718-page-images/p0179.png
diff --git a/26718-page-images/p0180.png b/26718-page-images/p0180.png
new file mode 100644
index 0000000..d81dfc4
--- /dev/null
+++ b/26718-page-images/p0180.png
diff --git a/26718-page-images/p0181.png b/26718-page-images/p0181.png
new file mode 100644
index 0000000..19b8775
--- /dev/null
+++ b/26718-page-images/p0181.png
diff --git a/26718-page-images/p0182.png b/26718-page-images/p0182.png
new file mode 100644
index 0000000..cc58258
--- /dev/null
+++ b/26718-page-images/p0182.png
diff --git a/26718-page-images/p0183.png b/26718-page-images/p0183.png
new file mode 100644
index 0000000..2e8066f
--- /dev/null
+++ b/26718-page-images/p0183.png
diff --git a/26718-page-images/p0184.png b/26718-page-images/p0184.png
new file mode 100644
index 0000000..9a679dd
--- /dev/null
+++ b/26718-page-images/p0184.png
diff --git a/26718-page-images/p0185.png b/26718-page-images/p0185.png
new file mode 100644
index 0000000..019a017
--- /dev/null
+++ b/26718-page-images/p0185.png
diff --git a/26718-page-images/p0186.png b/26718-page-images/p0186.png
new file mode 100644
index 0000000..d800778
--- /dev/null
+++ b/26718-page-images/p0186.png
diff --git a/26718-page-images/p0187.png b/26718-page-images/p0187.png
new file mode 100644
index 0000000..dcc2e48
--- /dev/null
+++ b/26718-page-images/p0187.png
diff --git a/26718-page-images/p0188.png b/26718-page-images/p0188.png
new file mode 100644
index 0000000..23cb43b
--- /dev/null
+++ b/26718-page-images/p0188.png
diff --git a/26718-page-images/p0189.png b/26718-page-images/p0189.png
new file mode 100644
index 0000000..18fdefa
--- /dev/null
+++ b/26718-page-images/p0189.png
diff --git a/26718-page-images/p0190.png b/26718-page-images/p0190.png
new file mode 100644
index 0000000..a67bfbb
--- /dev/null
+++ b/26718-page-images/p0190.png
diff --git a/26718-page-images/p0191.png b/26718-page-images/p0191.png
new file mode 100644
index 0000000..fb2de8f
--- /dev/null
+++ b/26718-page-images/p0191.png
diff --git a/26718-page-images/p0192.png b/26718-page-images/p0192.png
new file mode 100644
index 0000000..1a4bd27
--- /dev/null
+++ b/26718-page-images/p0192.png
diff --git a/26718-page-images/p0193.png b/26718-page-images/p0193.png
new file mode 100644
index 0000000..a8386e1
--- /dev/null
+++ b/26718-page-images/p0193.png
diff --git a/26718-page-images/p0194.png b/26718-page-images/p0194.png
new file mode 100644
index 0000000..fa75047
--- /dev/null
+++ b/26718-page-images/p0194.png
diff --git a/26718-page-images/p0195.png b/26718-page-images/p0195.png
new file mode 100644
index 0000000..5f9a102
--- /dev/null
+++ b/26718-page-images/p0195.png
diff --git a/26718-page-images/p0196.png b/26718-page-images/p0196.png
new file mode 100644
index 0000000..1435414
--- /dev/null
+++ b/26718-page-images/p0196.png
diff --git a/26718-page-images/p0197.png b/26718-page-images/p0197.png
new file mode 100644
index 0000000..59d9ffa
--- /dev/null
+++ b/26718-page-images/p0197.png
diff --git a/26718-page-images/p0198.png b/26718-page-images/p0198.png
new file mode 100644
index 0000000..a014c98
--- /dev/null
+++ b/26718-page-images/p0198.png
diff --git a/26718-page-images/p0199.png b/26718-page-images/p0199.png
new file mode 100644
index 0000000..8891bbe
--- /dev/null
+++ b/26718-page-images/p0199.png
diff --git a/26718-page-images/p0200.png b/26718-page-images/p0200.png
new file mode 100644
index 0000000..b508029
--- /dev/null
+++ b/26718-page-images/p0200.png
diff --git a/26718-page-images/p0201.png b/26718-page-images/p0201.png
new file mode 100644
index 0000000..82a2c8b
--- /dev/null
+++ b/26718-page-images/p0201.png
diff --git a/26718-page-images/p0202.png b/26718-page-images/p0202.png
new file mode 100644
index 0000000..5ae4bad
--- /dev/null
+++ b/26718-page-images/p0202.png
diff --git a/26718-page-images/p0203.png b/26718-page-images/p0203.png
new file mode 100644
index 0000000..1f3f24f
--- /dev/null
+++ b/26718-page-images/p0203.png
diff --git a/26718-page-images/p0204.png b/26718-page-images/p0204.png
new file mode 100644
index 0000000..90716ae
--- /dev/null
+++ b/26718-page-images/p0204.png
diff --git a/26718-page-images/p0205.png b/26718-page-images/p0205.png
new file mode 100644
index 0000000..4d2a7e6
--- /dev/null
+++ b/26718-page-images/p0205.png
diff --git a/26718-page-images/p0206.png b/26718-page-images/p0206.png
new file mode 100644
index 0000000..b042037
--- /dev/null
+++ b/26718-page-images/p0206.png
diff --git a/26718-page-images/p0207.png b/26718-page-images/p0207.png
new file mode 100644
index 0000000..7424388
--- /dev/null
+++ b/26718-page-images/p0207.png
diff --git a/26718-page-images/p0208.png b/26718-page-images/p0208.png
new file mode 100644
index 0000000..87539ba
--- /dev/null
+++ b/26718-page-images/p0208.png
diff --git a/26718-page-images/p0209.png b/26718-page-images/p0209.png
new file mode 100644
index 0000000..a308534
--- /dev/null
+++ b/26718-page-images/p0209.png
diff --git a/26718-page-images/p0210.png b/26718-page-images/p0210.png
new file mode 100644
index 0000000..c21b069
--- /dev/null
+++ b/26718-page-images/p0210.png
diff --git a/26718-page-images/p0211.png b/26718-page-images/p0211.png
new file mode 100644
index 0000000..c34997a
--- /dev/null
+++ b/26718-page-images/p0211.png
diff --git a/26718-page-images/p0212.png b/26718-page-images/p0212.png
new file mode 100644
index 0000000..4e43485
--- /dev/null
+++ b/26718-page-images/p0212.png
diff --git a/26718-page-images/p0213.png b/26718-page-images/p0213.png
new file mode 100644
index 0000000..dc8add2
--- /dev/null
+++ b/26718-page-images/p0213.png
diff --git a/26718-page-images/p0214.png b/26718-page-images/p0214.png
new file mode 100644
index 0000000..b7e3a6b
--- /dev/null
+++ b/26718-page-images/p0214.png
diff --git a/26718-page-images/p0215.png b/26718-page-images/p0215.png
new file mode 100644
index 0000000..e24e092
--- /dev/null
+++ b/26718-page-images/p0215.png
diff --git a/26718-page-images/p0216.png b/26718-page-images/p0216.png
new file mode 100644
index 0000000..ad57593
--- /dev/null
+++ b/26718-page-images/p0216.png
diff --git a/26718-page-images/p0217.png b/26718-page-images/p0217.png
new file mode 100644
index 0000000..4e7840a
--- /dev/null
+++ b/26718-page-images/p0217.png
diff --git a/26718-page-images/p0218.png b/26718-page-images/p0218.png
new file mode 100644
index 0000000..2ecb56d
--- /dev/null
+++ b/26718-page-images/p0218.png
diff --git a/26718-page-images/p0219.png b/26718-page-images/p0219.png
new file mode 100644
index 0000000..43b5261
--- /dev/null
+++ b/26718-page-images/p0219.png
diff --git a/26718-page-images/p0220.png b/26718-page-images/p0220.png
new file mode 100644
index 0000000..1da81cc
--- /dev/null
+++ b/26718-page-images/p0220.png
diff --git a/26718-page-images/p0221.png b/26718-page-images/p0221.png
new file mode 100644
index 0000000..72918da
--- /dev/null
+++ b/26718-page-images/p0221.png
diff --git a/26718-page-images/p0222.png b/26718-page-images/p0222.png
new file mode 100644
index 0000000..8e4dfc3
--- /dev/null
+++ b/26718-page-images/p0222.png
diff --git a/26718-page-images/p0223.png b/26718-page-images/p0223.png
new file mode 100644
index 0000000..c13f696
--- /dev/null
+++ b/26718-page-images/p0223.png
diff --git a/26718-page-images/p0224.png b/26718-page-images/p0224.png
new file mode 100644
index 0000000..42a6f89
--- /dev/null
+++ b/26718-page-images/p0224.png
diff --git a/26718-page-images/p0225.png b/26718-page-images/p0225.png
new file mode 100644
index 0000000..21a68b0
--- /dev/null
+++ b/26718-page-images/p0225.png
diff --git a/26718-page-images/p0226.png b/26718-page-images/p0226.png
new file mode 100644
index 0000000..3999e40
--- /dev/null
+++ b/26718-page-images/p0226.png
diff --git a/26718-page-images/p0227.png b/26718-page-images/p0227.png
new file mode 100644
index 0000000..8b97b6f
--- /dev/null
+++ b/26718-page-images/p0227.png
diff --git a/26718-page-images/p0228.png b/26718-page-images/p0228.png
new file mode 100644
index 0000000..9a89c4c
--- /dev/null
+++ b/26718-page-images/p0228.png
diff --git a/26718-page-images/p0229.png b/26718-page-images/p0229.png
new file mode 100644
index 0000000..9a578e8
--- /dev/null
+++ b/26718-page-images/p0229.png
diff --git a/26718-page-images/p0230.png b/26718-page-images/p0230.png
new file mode 100644
index 0000000..fe9bf35
--- /dev/null
+++ b/26718-page-images/p0230.png
diff --git a/26718-page-images/p0231.png b/26718-page-images/p0231.png
new file mode 100644
index 0000000..d6e9562
--- /dev/null
+++ b/26718-page-images/p0231.png
diff --git a/26718-page-images/p0232.png b/26718-page-images/p0232.png
new file mode 100644
index 0000000..1778795
--- /dev/null
+++ b/26718-page-images/p0232.png
diff --git a/26718-page-images/p0233.png b/26718-page-images/p0233.png
new file mode 100644
index 0000000..4d085a2
--- /dev/null
+++ b/26718-page-images/p0233.png
diff --git a/26718-page-images/p0234.png b/26718-page-images/p0234.png
new file mode 100644
index 0000000..16dd715
--- /dev/null
+++ b/26718-page-images/p0234.png
diff --git a/26718-page-images/p0235.png b/26718-page-images/p0235.png
new file mode 100644
index 0000000..ebe8479
--- /dev/null
+++ b/26718-page-images/p0235.png
diff --git a/26718-page-images/p0236.png b/26718-page-images/p0236.png
new file mode 100644
index 0000000..87acb23
--- /dev/null
+++ b/26718-page-images/p0236.png
diff --git a/26718-page-images/p0237.png b/26718-page-images/p0237.png
new file mode 100644
index 0000000..0ddb378
--- /dev/null
+++ b/26718-page-images/p0237.png
diff --git a/26718-page-images/p0238.png b/26718-page-images/p0238.png
new file mode 100644
index 0000000..8f91677
--- /dev/null
+++ b/26718-page-images/p0238.png
diff --git a/26718-page-images/p0239.png b/26718-page-images/p0239.png
new file mode 100644
index 0000000..26a9249
--- /dev/null
+++ b/26718-page-images/p0239.png
diff --git a/26718-page-images/p0240.png b/26718-page-images/p0240.png
new file mode 100644
index 0000000..c4b6692
--- /dev/null
+++ b/26718-page-images/p0240.png
diff --git a/26718-page-images/p0241.png b/26718-page-images/p0241.png
new file mode 100644
index 0000000..b4b0667
--- /dev/null
+++ b/26718-page-images/p0241.png
diff --git a/26718-page-images/p0242.png b/26718-page-images/p0242.png
new file mode 100644
index 0000000..7ec12c1
--- /dev/null
+++ b/26718-page-images/p0242.png
diff --git a/26718-page-images/p0243.png b/26718-page-images/p0243.png
new file mode 100644
index 0000000..e2c5eec
--- /dev/null
+++ b/26718-page-images/p0243.png
diff --git a/26718-page-images/p0244.png b/26718-page-images/p0244.png
new file mode 100644
index 0000000..28796d2
--- /dev/null
+++ b/26718-page-images/p0244.png
diff --git a/26718-page-images/p0245.png b/26718-page-images/p0245.png
new file mode 100644
index 0000000..5ccd5d1
--- /dev/null
+++ b/26718-page-images/p0245.png
diff --git a/26718-page-images/p0246.png b/26718-page-images/p0246.png
new file mode 100644
index 0000000..a8b8807
--- /dev/null
+++ b/26718-page-images/p0246.png
diff --git a/26718-page-images/p0247.png b/26718-page-images/p0247.png
new file mode 100644
index 0000000..e3236fc
--- /dev/null
+++ b/26718-page-images/p0247.png
diff --git a/26718-page-images/p0248.png b/26718-page-images/p0248.png
new file mode 100644
index 0000000..7fcdc2d
--- /dev/null
+++ b/26718-page-images/p0248.png
diff --git a/26718-page-images/p0249.png b/26718-page-images/p0249.png
new file mode 100644
index 0000000..4238b7a
--- /dev/null
+++ b/26718-page-images/p0249.png
diff --git a/26718-page-images/p0250.png b/26718-page-images/p0250.png
new file mode 100644
index 0000000..f3125c9
--- /dev/null
+++ b/26718-page-images/p0250.png
diff --git a/26718-page-images/p0251.png b/26718-page-images/p0251.png
new file mode 100644
index 0000000..0823cb4
--- /dev/null
+++ b/26718-page-images/p0251.png
diff --git a/26718-page-images/p0252.png b/26718-page-images/p0252.png
new file mode 100644
index 0000000..3a4bf70
--- /dev/null
+++ b/26718-page-images/p0252.png
diff --git a/26718-page-images/p0253.png b/26718-page-images/p0253.png
new file mode 100644
index 0000000..db3c660
--- /dev/null
+++ b/26718-page-images/p0253.png
diff --git a/26718-page-images/p0254.png b/26718-page-images/p0254.png
new file mode 100644
index 0000000..8857562
--- /dev/null
+++ b/26718-page-images/p0254.png
diff --git a/26718-page-images/p0255.png b/26718-page-images/p0255.png
new file mode 100644
index 0000000..61ab308
--- /dev/null
+++ b/26718-page-images/p0255.png
diff --git a/26718-page-images/p0256.png b/26718-page-images/p0256.png
new file mode 100644
index 0000000..3d79bcf
--- /dev/null
+++ b/26718-page-images/p0256.png
diff --git a/26718-page-images/p0257.png b/26718-page-images/p0257.png
new file mode 100644
index 0000000..89a39b7
--- /dev/null
+++ b/26718-page-images/p0257.png
diff --git a/26718-page-images/p0258.png b/26718-page-images/p0258.png
new file mode 100644
index 0000000..0b61a35
--- /dev/null
+++ b/26718-page-images/p0258.png
diff --git a/26718-page-images/p0259.png b/26718-page-images/p0259.png
new file mode 100644
index 0000000..9cf9e69
--- /dev/null
+++ b/26718-page-images/p0259.png
diff --git a/26718-page-images/p0260.png b/26718-page-images/p0260.png
new file mode 100644
index 0000000..8c00bca
--- /dev/null
+++ b/26718-page-images/p0260.png
diff --git a/26718-page-images/p0261.png b/26718-page-images/p0261.png
new file mode 100644
index 0000000..8b54b55
--- /dev/null
+++ b/26718-page-images/p0261.png
diff --git a/26718-page-images/p0262.png b/26718-page-images/p0262.png
new file mode 100644
index 0000000..f28d71d
--- /dev/null
+++ b/26718-page-images/p0262.png
diff --git a/26718-page-images/p0263.png b/26718-page-images/p0263.png
new file mode 100644
index 0000000..3735692
--- /dev/null
+++ b/26718-page-images/p0263.png
diff --git a/26718-page-images/p0264.png b/26718-page-images/p0264.png
new file mode 100644
index 0000000..7f89d8c
--- /dev/null
+++ b/26718-page-images/p0264.png
diff --git a/26718-page-images/p0265.png b/26718-page-images/p0265.png
new file mode 100644
index 0000000..a8cec2a
--- /dev/null
+++ b/26718-page-images/p0265.png
diff --git a/26718-page-images/p0266.png b/26718-page-images/p0266.png
new file mode 100644
index 0000000..98efcfc
--- /dev/null
+++ b/26718-page-images/p0266.png
diff --git a/26718-page-images/p0267.png b/26718-page-images/p0267.png
new file mode 100644
index 0000000..6c3ae84
--- /dev/null
+++ b/26718-page-images/p0267.png
diff --git a/26718-page-images/p0268.png b/26718-page-images/p0268.png
new file mode 100644
index 0000000..f4fad07
--- /dev/null
+++ b/26718-page-images/p0268.png
diff --git a/26718-page-images/p0269.png b/26718-page-images/p0269.png
new file mode 100644
index 0000000..3fd8ab4
--- /dev/null
+++ b/26718-page-images/p0269.png
diff --git a/26718-page-images/p0270.png b/26718-page-images/p0270.png
new file mode 100644
index 0000000..c5ec670
--- /dev/null
+++ b/26718-page-images/p0270.png
diff --git a/26718-page-images/p0271.png b/26718-page-images/p0271.png
new file mode 100644
index 0000000..8a1c416
--- /dev/null
+++ b/26718-page-images/p0271.png
diff --git a/26718-page-images/p0272.png b/26718-page-images/p0272.png
new file mode 100644
index 0000000..208c180
--- /dev/null
+++ b/26718-page-images/p0272.png
diff --git a/26718-page-images/p0273.png b/26718-page-images/p0273.png
new file mode 100644
index 0000000..ea52b22
--- /dev/null
+++ b/26718-page-images/p0273.png
diff --git a/26718-page-images/p0274.png b/26718-page-images/p0274.png
new file mode 100644
index 0000000..898d3da
--- /dev/null
+++ b/26718-page-images/p0274.png
diff --git a/26718-page-images/p0275.png b/26718-page-images/p0275.png
new file mode 100644
index 0000000..e9764c0
--- /dev/null
+++ b/26718-page-images/p0275.png
diff --git a/26718-page-images/p0276.png b/26718-page-images/p0276.png
new file mode 100644
index 0000000..e0bc2a5
--- /dev/null
+++ b/26718-page-images/p0276.png
diff --git a/26718-page-images/p0277.png b/26718-page-images/p0277.png
new file mode 100644
index 0000000..ac4351e
--- /dev/null
+++ b/26718-page-images/p0277.png
diff --git a/26718-page-images/p0278.png b/26718-page-images/p0278.png
new file mode 100644
index 0000000..4c62d76
--- /dev/null
+++ b/26718-page-images/p0278.png
diff --git a/26718-page-images/p0279.png b/26718-page-images/p0279.png
new file mode 100644
index 0000000..96221cf
--- /dev/null
+++ b/26718-page-images/p0279.png
diff --git a/26718-page-images/p0280.png b/26718-page-images/p0280.png
new file mode 100644
index 0000000..838ccb2
--- /dev/null
+++ b/26718-page-images/p0280.png
diff --git a/26718-page-images/p0281.png b/26718-page-images/p0281.png
new file mode 100644
index 0000000..9b58277
--- /dev/null
+++ b/26718-page-images/p0281.png
diff --git a/26718-page-images/p0282.png b/26718-page-images/p0282.png
new file mode 100644
index 0000000..a98eb7f
--- /dev/null
+++ b/26718-page-images/p0282.png
diff --git a/26718-page-images/p0283.png b/26718-page-images/p0283.png
new file mode 100644
index 0000000..6970007
--- /dev/null
+++ b/26718-page-images/p0283.png
diff --git a/26718-page-images/p0284.png b/26718-page-images/p0284.png
new file mode 100644
index 0000000..06b803e
--- /dev/null
+++ b/26718-page-images/p0284.png
diff --git a/26718-page-images/p0285.png b/26718-page-images/p0285.png
new file mode 100644
index 0000000..a203b35
--- /dev/null
+++ b/26718-page-images/p0285.png
diff --git a/26718-page-images/p0286.png b/26718-page-images/p0286.png
new file mode 100644
index 0000000..a812040
--- /dev/null
+++ b/26718-page-images/p0286.png
diff --git a/26718-page-images/p0287.png b/26718-page-images/p0287.png
new file mode 100644
index 0000000..62e076a
--- /dev/null
+++ b/26718-page-images/p0287.png
diff --git a/26718-page-images/p0288.png b/26718-page-images/p0288.png
new file mode 100644
index 0000000..250f9fa
--- /dev/null
+++ b/26718-page-images/p0288.png
diff --git a/26718-page-images/p0289.png b/26718-page-images/p0289.png
new file mode 100644
index 0000000..5fcb3f6
--- /dev/null
+++ b/26718-page-images/p0289.png
diff --git a/26718-page-images/p0290.png b/26718-page-images/p0290.png
new file mode 100644
index 0000000..261eebd
--- /dev/null
+++ b/26718-page-images/p0290.png
diff --git a/26718-page-images/p0291.png b/26718-page-images/p0291.png
new file mode 100644
index 0000000..5c26c9b
--- /dev/null
+++ b/26718-page-images/p0291.png
diff --git a/26718-page-images/p0292.png b/26718-page-images/p0292.png
new file mode 100644
index 0000000..f209249
--- /dev/null
+++ b/26718-page-images/p0292.png
diff --git a/26718-page-images/p0293.png b/26718-page-images/p0293.png
new file mode 100644
index 0000000..e367d8c
--- /dev/null
+++ b/26718-page-images/p0293.png
diff --git a/26718-page-images/p0294.png b/26718-page-images/p0294.png
new file mode 100644
index 0000000..b3cf1e5
--- /dev/null
+++ b/26718-page-images/p0294.png
diff --git a/26718-page-images/p0295.png b/26718-page-images/p0295.png
new file mode 100644
index 0000000..40ca0b0
--- /dev/null
+++ b/26718-page-images/p0295.png
diff --git a/26718-page-images/p0296.png b/26718-page-images/p0296.png
new file mode 100644
index 0000000..192afaa
--- /dev/null
+++ b/26718-page-images/p0296.png
diff --git a/26718-page-images/p0297.png b/26718-page-images/p0297.png
new file mode 100644
index 0000000..b7bb686
--- /dev/null
+++ b/26718-page-images/p0297.png
diff --git a/26718-page-images/p0298.png b/26718-page-images/p0298.png
new file mode 100644
index 0000000..7b3ef54
--- /dev/null
+++ b/26718-page-images/p0298.png
diff --git a/26718-page-images/p0299.png b/26718-page-images/p0299.png
new file mode 100644
index 0000000..c7b6011
--- /dev/null
+++ b/26718-page-images/p0299.png
diff --git a/26718-page-images/p0300.png b/26718-page-images/p0300.png
new file mode 100644
index 0000000..8c7e0cf
--- /dev/null
+++ b/26718-page-images/p0300.png
diff --git a/26718-page-images/p0301.png b/26718-page-images/p0301.png
new file mode 100644
index 0000000..37075a0
--- /dev/null
+++ b/26718-page-images/p0301.png
diff --git a/26718-page-images/p0302.png b/26718-page-images/p0302.png
new file mode 100644
index 0000000..8224782
--- /dev/null
+++ b/26718-page-images/p0302.png
diff --git a/26718-page-images/p0303.png b/26718-page-images/p0303.png
new file mode 100644
index 0000000..c320500
--- /dev/null
+++ b/26718-page-images/p0303.png
diff --git a/26718-page-images/p0304.png b/26718-page-images/p0304.png
new file mode 100644
index 0000000..3f495f1
--- /dev/null
+++ b/26718-page-images/p0304.png
diff --git a/26718-page-images/p0305.png b/26718-page-images/p0305.png
new file mode 100644
index 0000000..66fea9b
--- /dev/null
+++ b/26718-page-images/p0305.png
diff --git a/26718-page-images/p0306.png b/26718-page-images/p0306.png
new file mode 100644
index 0000000..a5d7d6b
--- /dev/null
+++ b/26718-page-images/p0306.png
diff --git a/26718-page-images/q0001.png b/26718-page-images/q0001.png
new file mode 100644
index 0000000..4f1175f
--- /dev/null
+++ b/26718-page-images/q0001.png
diff --git a/26718.txt b/26718.txt
new file mode 100644
index 0000000..1edba3b
--- /dev/null
+++ b/26718.txt
@@ -0,0 +1,7266 @@
+The Project Gutenberg EBook of Health on the Farm, by H. F. Harris
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Health on the Farm
+       A Manual of Rural Sanitation and Hygiene
+
+Author: H. F. Harris
+
+Release Date: September 28, 2008 [EBook #26718]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK HEALTH ON THE FARM ***
+
+
+
+
+Produced by Tom Roch, Marcia Brooks and the Online
+Distributed Proofreading Team at http://www.pgdp.net (This
+file was produced from images produced by Core Historical
+Literature in Agriculture (CHLA), Cornell University)
+
+
+
+
+
+
+
+
+
+[Transcriber's Notes:
+
+Inconsistencies with regards to hyphenated words have been left as in
+the original. Inconsistencies in spelling and other unexpected spelling
+have been retained as in the original book.]
+
+
+
+
+THE YOUNG FARMER'S PRACTICAL LIBRARY
+
+EDITED BY ERNEST INGERSOLL
+
+
+
+
+HEALTH ON THE FARM
+
+BY
+
+H. F. HARRIS
+
+
+
+
+The Young Farmer's Practical Library
+
+EDITED BY ERNEST INGERSOLL
+
+
+Cloth 16mo Illustrated 75 cents _net_ each.
+
+=From Kitchen to Garret.= By VIRGINIA TERHUNE VAN DE WATER.
+
+=Neighborhood Entertainments.= By RENEE B. STERN, of the Congressional
+Library.
+
+=Home Water-works.= By CARLETON J. LYNDE, Professor of Physics in
+Macdonald College, Quebec.
+
+=Animal Competitors.= By ERNEST INGERSOLL.
+
+=Health on the Farm.= By DR. H. F. HARRIS, Secretary, Georgia State Board
+of Health.
+
+=Co-operation Among Farmers.= By JOHN LEE COULTER.
+
+=Roads, Paths and Bridges.= By L. W. PAGE, Chief of the Office of Public
+Roads, U. S. Department of Agriculture.
+
+=Farm Management.= By C. W. PUGSLEY, Professor of Agronomy and Farm
+Management in the University of Nebraska.
+
+=Electricity on the Farm.= By FREDERICK M. CONLEE.
+
+=The Farm Mechanic.= By L. W. CHASE, Professor of Farm Mechanics in the
+University of Nebraska.
+
+=The Satisfactions of Country Life.= By DR. JAMES W. ROBERTSON, Principal
+of Macdonald College, Quebec.
+
+
+
+
+             HEALTH ON THE FARM
+
+   A MANUAL OF RURAL SANITATION AND HYGIENE
+
+
+                     BY
+                H. F. HARRIS
+ SECRETARY OF THE GEORGIA STATE BOARD OF HEALTH
+
+                 =New York=
+          STURGIS & WALTON COMPANY
+                    1911
+            _All rights reserved_
+
+
+               Copyright 1911
+        By STURGIS & WALTON COMPANY
+
+  Set up and electrotyped. Published July, 1911
+
+
+
+
+INTRODUCTION
+
+BY THE GENERAL EDITOR
+
+
+This is the day of the small book. There is much to be done. Time is
+short. Information is earnestly desired, but it is wanted in compact
+form, confined directly to the subject in view, authenticated by real
+knowledge, and, withal, gracefully delivered. It is to fulfill these
+conditions that the present series has been projected--to lend real
+assistance to those who are looking about for new tools and fresh ideas.
+
+It is addressed especially to the man and woman at a distance from the
+libraries, exhibitions, and daily notes of progress, which are the main
+advantage, to a studious mind, of living in or near a large city. The
+editor has had in view, especially, the farmer and villager who is
+striving to make the life of himself and his family broader and brighter,
+as well as to increase his bank account; and it is therefore in the
+humane, rather than in a commercial direction, that the Library has been
+planned.
+
+The average American little needs advice on the conduct of his farm or
+business; or, if he thinks he does, a large supply of such help in
+farming and trading as books and periodicals can give, is available to
+him. But many a man who is well to do and knows how to continue to make
+money, is ignorant how to spend it in a way to bring to himself, and
+confer upon his wife and children, those conveniences, comforts and
+niceties which alone make money worth acquiring and life worth living. He
+hardly realizes that they are within his reach.
+
+For suggestion and guidance in this direction there is a real call, to
+which this series is an answer. It proposes to tell its readers how they
+can make work easier, health more secure, and the home more enjoyable and
+tenacious of the whole family. No evil in American rural life is so great
+as the tendency of the young people to leave the farm and the village.
+The only way to overcome this evil is to make rural life less hard and
+sordid; more comfortable and attractive. It is to the solving of that
+problem that these books are addressed. Their central idea is to show how
+country life may be made richer in interest, broader in its activities
+and its outlook, and sweeter to the taste.
+
+To this end men and women who have given each a lifetime of study and
+thought to his or her specialty, will contribute to the Library, and it
+is safe to promise that each volume will join with its eminently
+practical information a still more valuable stimulation of thought.
+
+ERNEST INGERSOLL.
+
+
+
+
+                  TABLE OF CONTENTS
+
+
+  CHAPTER                                          PAGE
+
+     I IMPORTANCE OF OUR SUBJECT                      3
+    II CARE OF THE PERSON                            12
+   III SANITATION IN AND ABOUT THE HOUSE             35
+    IV HYGIENE OF INFANCY AND CHILDHOOD              63
+     V PROPER EATING--THE SECRET OF GOOD HEALTH      92
+    VI BREAD AND ITS RELATIONS                      104
+   VII MEATS, SUGARS AND MILK                       117
+  VIII FOOD-VALUE OF VEGETABLES                     130
+    IX DANGER IN FRUITS AND PICKLES                 144
+     X DRINKS--PROPER AND HARMFUL                   148
+    XI IMPORTANCE OF GOOD COOKING                   164
+   XII SEVEN AVOIDABLE DISEASES                     171
+  XIII HYGIENE OF THE SICK ROOM                     217
+   XIV EMERGENCIES AND ACCIDENTS                    223
+    XV WHAT TO DO WHEN POISONED                     251
+       APPENDIX                                     273
+
+
+
+
+HEALTH ON THE FARM
+
+CHAPTER I
+
+IMPORTANCE OF OUR SUBJECT
+
+
+Notwithstanding the extraordinary advances in a material way that have
+been accomplished in this country within the last few decades, it is a
+significant and most alarming fact that progress in hygienic matters has
+lagged far behind. Why this is, it would be very difficult to say,--for
+the reason that the causes are perhaps many. Chief among these, probably,
+is the fact that our progress along industrial lines has occupied the
+entire time of the majority of our best intellects, and it is also in no
+small degree the consequence of a fatalism that regards disease as a
+direct visitation of providence and therefore a thing which man may not
+avoid. Another cause in some instances is the pride of our people in
+their homes and respective localities, which causes them to repel with
+indignation the suggestion that any special measures are necessary in
+order to conserve the public health where they reside. Ignorant as the
+average man is of the causes that produce sickness and the means by which
+this result is accomplished, he is naturally not in a position to form a
+correct judgment concerning such matters, and as a consequence, sees no
+reasons for taking the precautions that are necessary in order to ward
+off disease. This ignorance, it must be confessed with sorrow, is in a
+measure the fault of the medical profession, which has not in the vast
+majority of instances lived up to its ideals in this connection. Petty
+and unworthy rivalry has played an extremely important part in this
+failure of medical men to do their duty in this particular--none of the
+physicians of a community being, as a rule, willing that others should
+instruct the public, however vital this might be for the general good. As
+a consequence, that class of vultures known as medical quacks has
+furnished to the laity by far the greater proportion of their
+instruction on hygienic subjects, with the result that the average man
+has a greater misconception and less real knowledge of such matters than
+of anything else in which he is vitally interested.
+
+Another, and very curious explanation for our general disregard of the
+laws of health is that our strong belief in ourselves impels us to think
+that however much others may suffer from things generally regarded as
+unhygienic, we, ourselves, will be immune. This belief is fostered by the
+fact that in early life there often seems no end to our capacity to
+endure, and we find ourselves constantly defying without apparent harm,
+what we are told by others is directly contrary to all rules of proper
+living. But it is unfortunately true also that the reserve force and
+great power of resistance that enables us to do these things begins to
+wane towards the end of the third decade of life, and we, therefore, find
+ourselves sooner or later breaking down after we have become thoroughly
+convinced that we were made of iron, and that while other people might
+not be able to do as we were, it could not possibly result in evil in our
+own cases.
+
+What a pity it is that the young will not learn from the experience of
+those who have gone before them! Could they only do so, how much
+suffering and woe could be avoided in this world. Unfortunately, however,
+there are few men so constituted that they are willing to be guided by
+the experience of those who have preceded them, and there is but a faint
+possibility, therefore, that any good can be accomplished by warning the
+coming generation of the troubles in store for them should they not heed
+the advice of those who have suffered before them. Notwithstanding this,
+the writer feels that these words of warning should be spoken to the
+young, since they, alas, are the only ones to be benefited by such
+advice.
+
+_As you value your happiness materially, and as you desire a healthy old
+age and a long life, inform yourselves as to the few simple laws that
+govern human existence, and attempt so far as lies in your power to
+follow them. If you do not do this, disaster will follow as surely as the
+night follows the day._
+
+_Apathy of the Public as to Hygiene._--As a partial consequence,
+probably, of all the reasons mentioned, along with others, there exists
+in the popular mind a curious apathy concerning hygienic matters--an
+apathy so great that it is scarcely possible to get the average man to
+discuss, much less to put in practice the all-important laws that govern
+health. As a result of the work of the various State boards of health and
+of the Public Health and Marine Hospital Service, this condition of
+affairs happily shows some signs of abatement, and we certainly have
+reasons to believe that the future promises great things along these
+lines. No sign of this change is more significant than the awakening of
+the press of the country to the vast importance of instructing the public
+in health matters, and their changed attitude toward the charlatans and
+quacks who live by promising the impossible. Largely subsidized by the
+infamous vendors of patent medicine, our newspapers and magazines still
+lend their columns to these human vampires who prey pre-eminently on the
+ignorance and credulity of the hopelessly-diseased poor; but within
+recent years some of our foremost journals show signs of an awakening of
+conscience, and a very few have even gone so far as to exclude
+advertisements of this character altogether.
+
+It has been said, certainly with more or less truth, that we are
+creatures of our surroundings, but whether we accept this in its broadest
+sense or not, there can be no question that our well being is most
+intimately connected with those things with which we come into every day
+contact. _Nothing is more important for us to recognize than that our
+diseases are contracted from neighboring subjects just in proportion as
+we are closely associated with them._ From our fellowmen we contract, as
+everyone knows, a large number of diseases, either by direct contact or
+by means of the air that surrounds us. From the earth we get hook-worms
+and other animal parasites, either by coming directly in contact with it
+or through eating uncooked fruits and vegetables. From water we get
+typhoid fever, dysentery, cholera, and many other parasitic diseases.
+From our food we likewise contract dangerous maladies such as tapeworms
+from uncooked meats and fish and the deadly trichina from raw hog meat.
+With decomposed breads we take the poisons that produce pellagra,
+kak-ke, ergotism and acrodinia. From uncooked fruits and vegetables we
+get dysentery, typhoid fever, cholera, and parasitic diseases. Spoiled
+beans give us the deadly lathyrismus. From decomposed meat and fish we
+get ptomaine poisoning. Mosquitoes convey to us malaria, yellow fever and
+a parasite known as the filaria. The dreaded sleeping-sickness of Africa
+comes through the bites of a small fly; the bedbug is believed to be the
+means of conveying a frightful disease known as kala-azar, and the
+house-fly often brings to us the germs that produce typhoid fever,
+dysentery, and probably other diseases as well.
+
+The bubonic plague, which is one of the most frightful diseases known, is
+conveyed to man by the rat and mouse.[1] Hydrophobia is usually
+contracted from the bite of the dog, and it is a well-known fact that
+this animal often harbors a minute tapeworm, a single egg of which, when
+swallowed by the human being, is often followed by death. Both dogs and
+cats probably convey diphtheria, and both unquestionably often have
+within their intestinal tracts tapeworms that occasionally infect
+children. With the exception of the rare disease known as glanders, the
+horse is not believed to be directly responsible for any of the maladies
+from which the human being suffers, but it is well established that fully
+95 per cent. of house-flies hatch in the manure of these animals, and
+they, therefore, become indirectly responsible for some of the most
+serious diseases affecting the human being. It is thus seen that almost
+every object with which man comes in intimate contact is capable of
+conveying to him the poison of one or more diseases. If it were possible
+for us to separate ourselves completely from everything with which we are
+ordinarily associated there can be no question that the span of human
+life would be greatly increased, and that death from bacterial and
+parasitic diseases generally would no longer occur. All this is said not
+with the object of startling the reader, but to warn him of the dangers
+that surround him on every hand, and to urge a recognition of that which
+can so materially prolong his life. Fortunately these sources of
+infection may be almost entirely done away with by a few simple rules of
+life, and the health and longevity of mankind must necessarily be
+directly proportionate to the care with which we observe them.
+
+It is now in order to discuss in detail the subject of personal hygiene.
+
+
+FOOTNOTE:
+
+[1] See the volume in this Library, _Animal Competitors_, by ERNEST
+INGERSOLL, for the agency of rats and mice in the introduction and
+dissemination of plague and other diseases; and the means of destroying
+these pests of the farm.
+
+
+
+
+CHAPTER II
+
+CARE OF THE PERSON
+
+
+It is happily the case that in America the importance of personal
+cleanliness is more thoroughly understood, and is more generally
+practiced than any of the other important hygienic procedures. While it
+is true that there are many--particularly those of foreign extraction,
+and who live for the most part in the larger cities--to whom an
+occasional bath appeals only as a painful necessity, a very large
+percentage of those born in this country bathe regularly. It should be
+thoroughly understood that a daily bath is essential, not only from the
+standpoint of cleanliness, but from the fact that this practice is in the
+highest degree conducive to health. It should never be forgotten that by
+cleanliness infectious materials are removed from the surface of the
+body, and at the same time the skin is put into a condition to eliminate
+from the system those waste products which it is its special function to
+remove. The close relationship of the proper activity of the skin to
+health is perhaps not generally sufficiently appreciated--for it is true
+that the body cannot remain normal when the secretory power of its glands
+is impaired, and that even death quickly follows when they cease to
+functionate altogether.
+
+_Advice as to Bathing._--Much difference of opinion exists as to the
+proper temperature of the water for bathing, some holding that it should
+be quite cold, while others are equally positive that it should be warm.
+Unfortunately it is impossible to give fixed rules concerning this
+somewhat important matter, for there is every reason to believe that it
+should be determined in each individual case according to circumstances,
+and that, therefore, both may be right. Some persons unquestionably do
+better with one, and some with the other. It has been established clearly
+that the cold bath is highly stimulating, and where not too prolonged,
+and when followed by vigorous rubbing, is undoubtedly healthful for a
+large number of people. The cold bath is often used by physicians in the
+treatment of diseases of low vitality. Many persons however, are
+unpleasantly affected by bathing in water of a temperature much below
+that of the body; particularly is this true of women, and the like may be
+said of thin and nervous persons of the other sex. It is claimed by the
+advocates of the cold bath that those who practice this procedure daily
+are practically immune from colds, but this, certainly, is not always
+true; on the contrary the writer has seen instances where the cold bath
+has unquestionably led to chronic nasal catarrh, with increased tendency
+to inflammatory conditions of the air passages. It is also the case that
+baths of this description tend in some persons to prevent a normal
+accumulation of fat beneath the skin, and keep individuals of this kind
+unnaturally lean.
+
+The warm bath is perhaps, on the whole, more popular than the cold, since
+it is preferred usually by children and women, and is practiced by a
+considerable proportion of adult males. It is unquestionably somewhat
+enervating, and at best fails entirely to give the agreeable stimulation
+experienced by those who take a cold plunge. It is, however, to be
+preferred in those instances where cold water produces disagreeable
+effects, and if the bath be not too long continued it is followed by no
+ill results. Persons who become lean under cold baths not uncommonly take
+on flesh when they begin to use warm ones. It is unquestionably true that
+the latter is to be preferred in hot climates.
+
+The sea bath is invigorating not only from the water being cool, but as a
+consequence of the pleasurable excitement with which it is attended. Its
+greatest disadvantage lies in the fact that there is a tendency to overdo
+it, many persons remaining in the water for hours. Ten or fifteen minutes
+is as long as the average person should indulge in sea-bathing, and it is
+a question if even those who are young and vigorous should remain in the
+water longer than half an hour.
+
+Bathing of any kind should be indulged in before meals, the best time
+being before breakfast in the morning.
+
+_Care of the Teeth._--Nothing in connection with the subject of personal
+hygiene is of more importance than keeping the teeth properly cleansed.
+The fact is not generally appreciated that sound teeth stand in a most
+intimate relationship with good health, and that disastrous consequences
+are sure to follow sooner or later where these most important structures
+are neglected.
+
+While it is true that in a person of vigorous health one or two decayed
+teeth do not, as a rule, occasion obvious trouble at once, ill effects
+are sure sooner or later to be felt. For one thing, a person without good
+teeth cannot chew his food well. Those who begin by neglecting what at
+first are slight defects in the teeth seem to acquire in the course of
+time a sort of habit of doing this, and ultimately disregard and fail to
+have corrected the more serious diseases of the dental structures.
+Nothing is more common than for the practicing physician to find patients
+with one or more teeth partially gone, or, even worse, with only the
+exposed roots remaining.
+
+Where cavities exist, food is constantly forced into them, and undergoing
+decomposition, the breath of their owner becomes foul, and portions of
+decayed food mixed with multitudes of bacteria are constantly swallowed;
+sooner or later there inevitably follows under such circumstances
+catarrhal conditions of the stomach, which reaches a point in some
+individuals where the health is seriously threatened. Not only do bad
+teeth produce trouble in the way just mentioned, but there is every
+reason to believe that germs that produce disease--particularly those
+that cause consumption--not uncommonly find their way to the interior of
+the body through the resulting cavities.
+
+It is the duty of everyone to properly cleanse the teeth at least once
+daily--to do so after each meal would be even still better. This should
+be done with a moderately soft brush, with which it is unnecessary to use
+tooth-powders or lotions--though many prefer to do so. Where something of
+the kind is desired, ordinary lime-water is perhaps as satisfactory as
+anything else; peroxide of hydrogen, diluted eight or ten times with
+water, to which a pinch or two of ordinary cooking soda has been added,
+undoubtedly aids the cleansing process, and has the advantage that it
+leaves a pleasant after-taste in the mouth. In brushing the teeth care
+should be taken that every part of the tooth receives attention, it being
+not sufficient, as is so often done, merely to brush the front. It should
+be the practice of everyone to have the teeth looked over at least once a
+year by a good dentist, as even where cleansing is diligently performed
+decay frequently sets in on their inner sides.
+
+The utmost care should be taken of the permanent teeth especially, and as
+long as it is possible to prevent it no one should be allowed to pull
+them. There can be no doubt that life is shortened by the early loss of
+the permanent teeth in most, if not in all, cases--not to count loss in
+health and happiness that follows their absence.
+
+_Clothing,--Material and Color._--Clothing will be considered in this
+article only as regards its function of properly protecting the body,
+which it does by preventing the escape of heat, thus keeping the body
+warm, or, under other circumstances, by keeping out excessive heat or
+cold.
+
+Materials of which clothing is made differ very greatly in their ability
+to accomplish the object just mentioned, some being comparatively poor
+conductors of heat and hence fulfill the desired function admirably,
+while others, for opposite reasons, are of comparatively little value for
+this purpose. In general it may be said that structures of animal origin,
+such as wool and silk, are much poorer heat conductors than those
+obtained from the vegetable world, and as a consequence the former are
+justly held in much higher esteem as material for clothing than the
+latter. It should not be forgotten, however, that the protective value of
+a fabric also depends upon the manner in which it is woven, since those
+that are loosely constructed are much warmer, other things being equal,
+than those that are put together more closely; this depends upon the fact
+that in the former there are innumerable small cavities between the
+fibers in which air is contained, and as this substance is a very poor
+conductor of heat, it follows that a garment made loosely and containing
+many such chambers is warmer than where the number is less. It may well
+be the case that a fabric constructed of a material which is a poor
+conductor of heat and closely woven may be actually cooler than another
+composed of a substance which is a much better conductor of heat but of a
+loose texture.
+
+The efficiency of different materials of which clothing is made also
+depends upon their capacity to absorb water. This may be done in two
+ways: the water may simply collect between the fibers, in which case it
+may be in a large measure removed by wringing, or it may be actually
+absorbed into the substance composing the fabric, and, as a consequence,
+the latter, even though containing much moisture, do not appear damp.
+Fabrics made from vegetable materials, as cotton or linen, have little
+power of actually absorbing water, and hence they become wet on the
+slightest addition of moisture, while on the other hand those of animal
+origin have the capacity of absorbing water, and appear dry even after
+the addition of this substance in considerable amounts. A person,
+therefore, dressed in cotton fabrics will find after active perspiration
+has begun that his clothing quickly becomes moist, while if he have on
+woolen garments this will not occur. It is particularly noteworthy that
+water is gradually removed by evaporation from animal fabrics, which
+causes a general cooling without producing a chill; it is therefore
+readily understood that woolen clothing is much to be preferred where
+active exercise is being taken.
+
+Color is also of some importance in determining the value of a fabric for
+protecting the body from the sun's heat. Within recent times we have
+learned a great deal respecting the wonderful penetrating power of the
+invisible light rays, and we have every reason to believe that these
+modify to a very considerable degree every process going on within the
+body. The violet and ultra-violet rays are those that unquestionably
+exert most influence, and it has been suggested that they may be broken
+up and rendered innocuous by covering the body with materials having a
+reddish-yellow color. It is not necessary to put these materials on the
+outside where they would be conspicuous, but they may be used as lining
+for hats and clothing; and there are good reasons to believe that if
+their use were generally adopted suffering and actual loss of life from
+overheating would be greatly reduced, particularly in warm countries.
+
+_Work and Rest._--Very slowly the people of our country are beginning to
+realize that it is quite as necessary to rest as to work, though
+unfortunately in some quarters a strenuous life is urged as being only
+secondary in importance to possessing a big family; that there is an
+intimate association between the two there can be no doubt, since the
+latter beyond peradventure would entail the former. It has ever been the
+habit and misfortune of sages now and then to desert the field of their
+own peculiar activities and to make incursions into unknown
+regions--generally giving advice with a dogmatism and finality
+proportionate to their ignorance of the subject under discussion.
+
+As a matter of fact the average American works entirely too much, and
+while he sometimes accumulates an immense fortune with astounding
+rapidity, to his sorrow he often learns later that he has likewise
+acquired a damaged heart, premature thickening of his blood-vessels or
+nervous dyspepsia with all of its attendant evils. Descended as we are in
+a large measure from the most vigorous and adventurous Europeans of the
+last few centuries, and coming into possession of a new world where
+everything was to be done, this tendency to overwork is most
+natural,--and for this reason is all the more to be combated. That we
+have been able so successfully to carry the burden for several
+generations is indeed remarkable, but there are not wanting numerous
+indications that the strain is beginning to tell. If we do not call a
+halt, and devote more time to rest and agreeable pastimes, disastrous
+consequences are sure to follow, and we will become in the course of time
+a race of neurasthenics and degenerates. Attention should likewise be
+directed to the fact that men do not develop to the highest point of
+mentality who devote their entire time to work, as leisure is absolutely
+essential for thought and the development of all that is best in man.
+
+Let us then cast aside the shallow and ignorant preachments of those who
+do not understand the subject, and devote a reasonable time to the
+reading of good books, to thought, to the cultivation of the arts and
+sciences, and to pleasurable pastimes. In these particulars we are far
+behind Europe, and we shall never take our place as an intellectual
+people until we radically change our method of life. A nation must dream
+before becoming great. Let it not be understood from the foregoing that
+the writer would in the slightest degree minimize the necessity for a
+reasonable amount of work, for he thoroughly appreciates that without
+labor neither the individual nor the nation itself could remain sound--it
+is only urged that excessive work is quite as much to be feared as none
+at all.
+
+_Health and Labor._--As to the number of hours that should be devoted to
+labor no rule can be laid down. It all depends on the age, physical and
+mental vigor of the individual, and likewise, to a considerable degree,
+on the character of the work. Occupations requiring intense mental or
+physical strain can only be kept up for short periods of continuous
+application, while, on the other hand, quite naturally, those of a less
+strenuous nature would permit longer hours. The young man, in pride of
+perfect bodily and mental vigor, too often assumes, because he has been
+able in the past to do pretty much anything that pleased him without
+ill-effect, that he can continue to do the same through life. No greater
+mistake could be made.
+
+Anything that has a tendency to undermine the health, repeated
+sufficiently often, will ultimately cause a complete breakdown. How often
+do we see the strength and beauty of early manhood blighted and turned to
+premature old age and death as a consequence of disregarding the warnings
+that have just been given! How frequently do we observe young men
+rejoicing in the emancipation from home and school and spurred on by the
+fatal delusion that while others might suffer they will not, becoming in
+the end the victim of that arch enemy of early manhood, consumption!
+Every practicing doctor has seen this, not once, but hundreds of times,
+and in the vast majority of instances he can say with truth that the
+frightful result is a consequence of overwork--too often associated with
+nocturnal dissipation. The man who works during the day, and devotes his
+nights to alcohol and gay company when he should be sleeping, will
+assuredly, sooner or later--and usually sooner--suffer the inevitable
+consequences.
+
+To those who live sedentary lives, active out-door exercise is very
+essential, but inasmuch as this little volume is being written for those
+who live a saner and more healthful existence, it is not deemed necessary
+to discuss here this phase of the subject.
+
+_Value of Sleep._--Closely connected with the subject just discussed is
+sleep. Here also we have no rules, or laws, from which we can clearly
+determine the amount required in individual cases. Overwise philosophers
+have asserted that seven hours for a man, eight hours for a woman, and
+nine hours for a fool, was the allotted time for sleep. As a matter of
+fact, the necessity for repose varies greatly in different individuals,
+some of them requiring less while others demand more. It is a safe rule
+to follow that every man should sleep as long as he naturally desires,
+for nature is a much better mentor than any man could be--however
+learned. The majority of men require at least eight hours of sleep for
+the day and night, and this should be secured if possible at such a time
+as will permit it to be undisturbed; hence it is that man usually prefers
+to sleep at night, and, all things considered, it is probably the time
+best suited for his repose. We read many marvelous stories of certain
+great men who required little or no sleep. Within recent years the press
+has frequently contained articles recounting the extraordinary fact that
+a certain prominent inventor of this country lived daily on a mere
+spoonful or so of food, and only slept a few hours now and then when
+there was nothing else particularly to do. Such stories should be
+accepted only on absolute proof, as, irrespective of their utter
+improbability, one may observe that they are generally insisted upon in
+and out of season with a pertinacity that would indicate that they were
+conceived and are scattered abroad with the sole idea of impressing the
+general public with what a marvelous and unusual person the individual in
+question is. There can be no reasonable doubt that they are merely
+evidences of childish vanity and puerile mendacity, and are only referred
+to here for the reason that young persons, ignorant of the laws of
+health, might attempt to emulate them, with results that could be but
+disastrous. _Nothing so preserves youth, health, and good looks as a
+sufficient amount of sleep, and it is pre-eminently the secret of long
+life._
+
+Reference will be made in the chapter on the Hygiene of Infancy to the
+necessity of children sleeping as much as is possible. It will do no harm
+to say again here that nothing is so essential for the proper development
+of the body as sleep, _and that it is absolutely a crime to awaken a
+child except under circumstances of absolute necessity._
+
+_Precautions in Respect to Eating._--A sufficient amount of sleep, and a
+proper quantity of digestible and nutritious food, thoroughly cooked and
+carefully masticated, are the things which above all others are most
+important for the maintenance of health. In the chapter on Foods, the
+nutritive values and digestibility of the various articles eaten by man
+will be discussed with sufficient thoroughness to instruct the reader as
+to a wholesome dietary; it is, therefore, not necessary here to go into
+the matter fully, but the subject is so important that a few general
+remarks will not be out of place.
+
+Eating should never, so far as is possible, be hurried. Nothing is more
+important for the proper digestion of food than its thorough
+mastication, and this can only be accomplished when sufficient time is
+allowed for eating. It is not necessary that this be done to the extreme
+advocated by some, but it is certainly of the highest importance that the
+food be so thoroughly chewed that it is reduced to fine particles, and
+that it should be so soaked in saliva that it may be swallowed without
+the aid of liquids of any kind.
+
+It is also desirable that food should not be taken while the individual
+is tired, so that it is a good plan where this condition exists for one
+to lie down for a short time before eating.
+
+Regularity in eating is likewise of importance, it being best to take the
+meals at stated periods; the consumption of food at irregular hours often
+leads to indigestion and is a practice which should not be indulged in.
+
+It is highly desirable to have food served under agreeable circumstances,
+digestion being accomplished in a much more satisfactory manner if
+pleasant conversation be indulged in during the meal, and if the food be
+of an appetizing character. Nothing is of more importance in connection
+with this subject than to have the food properly prepared. Not only is
+thorough cooking important from the standpoint of making foods
+digestible, but as is shown in another part of this volume, grave and
+sometimes fatal diseases are contracted by a neglect of this important
+procedure.
+
+Fruits, contrary to what is generally thought, contain but little
+nourishment, and severely tax the digestive powers of those who have a
+tendency to dyspepsia. When eaten at all, they should be perfectly ripe
+and fresh, and should always be taken after meals rather than before.
+
+_Drinks,--Coffee, Tea, Milk, etc._--Much misconception exists, among
+people generally, and even among the medical profession, concerning the
+proper amount of water that should be drunk. While this substance is
+unquestionably the most wholesome of all drinks, there exists no
+necessity for taking it in great quantities at times when the system does
+not call for it. It would perhaps be a good rule for all to form the
+habit of drinking little while eating, the reason for which will be
+explained hereafter.
+
+Coffee is exceedingly popular both on account of its delicious odor and
+taste when properly made, and for the reason that it is highly
+stimulating. While it is borne by young and vigorous persons of either
+sex with apparent impunity, there frequently comes a time in life when it
+can no longer be drunk without ill effects. As a general rule, dyspeptics
+do not bear it well.
+
+Tea, if properly prepared, is a most palatable beverage, and one that is
+generally better borne than coffee. It is more wholesome when taken
+without lemon juice, and like coffee it is less disposed to produce
+trouble if largely diluted with milk, or if taken without cream or sugar.
+
+Cocoa and chocolate are often used as substitutes for tea or coffee, and
+where they agree with the individual are perhaps as wholesome as either.
+Both, however, contain considerable quantities of fat, and as they are
+frequently prepared with cream, or very rich milk, they are not as a rule
+well borne.
+
+While milk might be considered as being almost as much a food as a drink
+still the fact that it is fluid, and that it contains a very large
+percentage of water, causes it to be regarded as a beverage. When taken
+slowly--and this precaution is particularly necessary where it is fresh
+and sweet--milk is a drink that should be regarded as being on a par with
+water. It contains no injurious substances, but sour milk should, as a
+rule, be avoided by dyspeptics.
+
+The cardinal principle in taking beverages of any kind at mealtime is
+that they should be drunk alone after the food has been swallowed, as
+when they are taken with the purpose of softening the latter, mastication
+is seriously interfered with and the proper soaking of the food in the
+saliva prevented.
+
+_Alcoholic Beverages._--Alcoholic drinks are so fully discussed in a
+latter part of this book that here it may merely be stated that they
+cannot be regarded as having food-value to any degree, and so far as the
+matter is at present understood, appear to be entirely superfluous, and
+even positively injurious. If taken at all, they should be consumed in
+extreme moderation, after meals rather than before. The young especially
+should be particularly warned against the use of all beverages of this
+class.
+
+_A Word on "Soft Drinks."_--Mention should also be made of those drinks
+commonly sold at soda-fountains. The vast majority of them may be taken
+occasionally without any appreciable ill effects, but the habitual use of
+beverages containing considerable quantities of syrup is not entirely
+wholesome. Particularly is this true where the drink contains stimulating
+drugs, such as do some of those most advertised. Some of them are, if no
+worse, the equivalent of a strong cup of coffee, and should, therefore,
+no more be taken every hour or two during the day than a cup of the
+substance just mentioned. If their use is persisted in, it is sure to be
+followed by indigestion, and in many instances nervous disorders of even
+a serious character. The reader should also be warned against the use of
+drinks containing medicine for the relief of pain--particularly those
+that are advertised as remedies for headache. Practically without
+exception, all such drinks contain coal-tar preparations that greatly
+depress the heart, and have in a number of instances been followed by
+death. Drugs of this character should be taken with the utmost
+circumspection, and only on the prescription of a competent physician.
+
+_Tobacco._--Tobacco, of all nerve sedatives, is the most universally
+used. In moderation it could not be said that it is followed by any
+apparent ill effects in the majority of people, but if used in excess
+oftentimes sets up serious disturbances. It is peculiarly injurious to
+boys, and should never be indulged in until manhood is reached. Some
+persons seem to possess a natural immunity to the ill effects of
+nicotine, and appear to be able throughout their lives to chew or smoke
+tobacco in any amount without harmful results; such instances are,
+however, rare--its excessive use being usually followed by symptoms that
+may be of a serious nature. Of the two methods of use perhaps smoking is
+less open to objection, though it is unquestionably true that chewing is
+not so apt to cause disturbances of the heart. Smoking affects the
+stomach, but not to the extent that chewing does.
+
+
+
+
+CHAPTER III
+
+SANITATION IN AND ABOUT THE HOUSE
+
+
+The bearing of intelligently located houses of proper construction on
+health is not so generally understood, even by physicians, as the facts
+warrant, and, of course, is even less well recognized by the non-medical
+public. It is true that some attention has been given to the matter of
+_location_, but even in this connection there prevails a woful ignorance
+among all classes as to just how the diseases are transmitted that are
+most influenced in this way. As a result of recent advances in medicine
+it has been clearly shown that at least some of the diseases that are
+most influenced by locality may be easily avoided, and as a consequence
+we find that the views of the modern sanitarians have necessarily
+undergone a certain amount of change in this direction. On the other hand
+recognition of the necessity of hygienic _construction_ has not been
+sufficiently accentuated,--since it is possible by proper attention to
+the details of building to do away entirely with at least two of the
+diseases that have heretofore been the principal drawbacks to life in all
+tropical and sub-tropical countries. Much importance likewise attaches to
+houses being thoroughly ventilated, and to their being sufficiently roomy
+to properly accommodate their inmates. The following table shows the
+striking relationship that mortality bears to over-crowding:--
+
+  RELATION OF DEATH-RATE TO DENSITY OF POPULATION.
+
+  City.              Mean number      Average death-rate
+                   of inhabitants   per 1,000 inhabitants.
+                   to each house.
+  London                  8                24
+  Berlin                 32                25
+  Paris                  35                28
+  St. Petersburg         52                41
+  Vienna                 55                47
+
+Many other statistics could be quoted, but all follow the general trend
+of those just given.
+
+_Choice of Site._--In our rural districts the inhabitants have a wide
+latitude in the matter of the selection of the location for their
+houses, and it is usually the case that our people are sufficiently
+intelligent to make the best use of their opportunities in this
+direction. It may, however, be mentioned that it is generally considered
+that building-sites in the neighborhood of cemeteries are not favorable
+locations, nor should houses be erected in the vicinity of a
+manufacturing plant that gives off injurious gases, or obnoxious
+materials of other kinds. Inasmuch as we now know that malaria is
+transmitted by a certain mosquito, and that by properly screening the
+house their attacks may be avoided, the necessity no longer exists for
+avoiding the vicinity of lakes and rivers as building-sites; such
+localities being as a rule pleasant and often picturesque, they would
+naturally under ordinary circumstances be selected, and there now remains
+no reason why this may not be done,--provided that the house is so
+constructed that mosquitoes can be effectually prevented from gaining
+entrance.
+
+Of much importance is the selection of a locality where good and pure
+water can be easily procured, as otherwise disastrous consequences are
+sure to follow.
+
+The soil should be of a light and porous character, easily permeable by
+water, and free from the decomposing remains of excretions of man or
+animals. There is much reason for the belief also that the level of the
+ground-water plays a somewhat important part in the salubrity of any
+given locality, and it is generally considered that this should be at
+least ten feet below the surface. It is generally thought, and probably
+with truth, that those sites are most healthful which have their location
+on a basis of granite, or other rock-foundation; in such localities there
+is usually a considerable slope of the general surface of the ground,
+with the result that water rapidly runs off after rains, and consequently
+stagnant pools, which might serve as a breeding place for mosquitoes and
+bacteria, do not form. Soils through which water easily permeates are
+likewise, as a rule, healthy, though this depends in a measure upon
+whether or not they contain a very considerable proportion of vegetable
+matter. Clay foundations are healthful where there is a considerable
+slope to the surface of the ground, but where this does not exist the
+soil is damp, owing to its impermeability, and often has stagnant pools
+upon its surface. Marls and alluvial soils are not regarded as being
+wholesome, but it is not unlikely that their bad reputation is largely
+due to the fact that they generally exist in the neighborhood of rivers
+and other considerable bodies of water where mosquitoes are numerous.
+There are no reasons going to show that cultivated lands are
+unhealthy--even where they receive yearly abundant additions of manure.
+Where it is necessary to build in damp localities the site should be
+thoroughly drained, and the space upon which the house is constructed
+should be carefully covered with some impermeable cement.
+
+_Building Materials._--Of all building materials, the one most commonly
+employed in America is wood. This arises from the fact that in the past
+we have had unlimited quantities of timber from which lumber could be
+procured at a price so reasonable that no other material could ordinarily
+be considered. That the wooden house has some advantages cannot be
+denied; its walls rapidly cool following the torrid days that so commonly
+occur during the summer in almost all portions of the United States, and
+it is usually well ventilated as a result of the numerous fissures
+naturally existing in its structure.
+
+Next to wood, bricks are most commonly used for building purposes, and
+have many advantages, among which are their handsome effect, their
+stability, and their being poor conductors of heat; the last mentioned is
+of considerable importance, since it keeps both heat and frost from
+rapidly permeating the interior, and as a consequence houses constructed
+of this material are cooler in summer and warmer in winter.
+
+Other materials occasionally used are concrete, granite, marble, and
+sandstone, any of which, on account of their durable character and the
+beauty that they lend to structures made from them, may be selected for
+building purposes, but inasmuch as they are rarely used in rural
+districts, a detailed consideration of their peculiar advantages for
+building purposes is not deemed here necessary.
+
+The internal wall-coating of houses deserves more consideration than is
+commonly accorded it, since the dyes used for coloring wall-paper and
+curtains in some instances contain noxious materials. Chief among those
+that are dangerous are the bright green pigments which commonly contain
+arsenic as their principal constituent; where these or other poisonous
+substances are employed in interior decorations the air, wherever the
+room is kept closed, may become more or less impregnated with poisonous
+gases, and serious consequences to the inmates may ensue.
+
+_Screening Indispensable to Health._--Nothing is more important in
+connection with house construction than having every opening thoroughly
+screened. We have learned that both malaria and yellow fever are
+transmitted always by certain kinds of mosquitoes, and it therefore,
+becomes a matter of the greatest importance to effectually prevent the
+entrance of these insects. It cannot be too strongly insisted upon that
+we absolutely know that the statement just made is correct, and that
+avoiding the diseases referred to becomes as a consequence entirely a
+matter of preventing the entrance of mosquitoes into houses.
+
+[Illustration: Fig. 1. ANOPHELES. (Malarial Mosquito.)]
+
+[Illustration: Fig. 2. CULEX. (Common Mosquito.)]
+
+The _Anopheles_ mosquito, which is the one that transmits malaria, often
+exists in localities where the more common varieties do not occur, and on
+account of the habits of this insect their presence is liable to be
+overlooked. They seldom attempt to bite during the day, and it is only
+rarely the case that they try to do so at night in a well lighted
+room;--particularly where movement of any kind is going on. During the
+day this mosquito remains perfectly quiet in the dark corners of the
+house, and is very fond of resting on cobwebs, presenting, when doing so,
+an appearance strikingly similar to that of fragments of leaves, soot or
+of other natural objects that are frequently found suspended on such
+structures. On account of these peculiarities and for the further reason
+that the insect bites mainly just following daybreak, when the victim is
+profoundly unconscious in sleep, its presence often remains undetected,
+and as a consequence we occasionally hear from those who do not take the
+trouble to inform themselves that malaria exists in this or that locality
+where mosquitoes do not occur.
+
+The yellow-fever mosquito bites for the most part during the day, but
+will do so at any time when there is light. In districts where this
+disease occurs it is quite as important to prevent its entrance as that
+of the malarial mosquito. Not only does screening prevent malaria and
+yellow fever, but it keeps out flies and other insects that
+unquestionably bring with them the germs of other diseases.
+
+There now remains no doubt that several affections, notably typhoid fever
+and dysentery, are frequently communicated by means of the common
+house-fly, which spends its time alternately on the fecal material around
+privies or in other filth, and in our kitchens and dining-rooms; it is
+one of the most astounding evidences of the power of habit, in the face
+of common sense and ordinary decency, that we have not long ago taken
+active steps to rid ourselves of its disgusting presence. Fortunately in
+screens we have a perfect barrier to the entrance of flies, and no house
+can be considered complete without being thoroughly equipped with these
+all-necessary appliances.
+
+It is scarcely possible to overestimate the economy that results from the
+use of screens; among the various means employed for conserving the
+public health they take first rank, and undoubtedly insure those who live
+in houses to which they have been added an immunity against the costly
+effects of disease that could scarcely be computed. A house would be more
+habitable without chairs, beds, or tables than screens, since in the
+absence of the former we may be healthy, though somewhat uncomfortable,
+but without the latter serious disorders are pretty certain, sooner or
+later, to make their appearance.
+
+It is of considerable importance to use a screen the mesh of which is
+sufficiently fine. Where mosquitoes exist, the screen should be of such
+fineness that at least sixteen, or better eighteen meshes be in each inch
+of the gauze. Where it is absolutely certain that mosquitoes are not to
+be feared, the spaces may be somewhat larger--but always of such size as
+will prevent the entrance of the smallest fly.
+
+_Air-space Required._--It is of much importance from a hygienic
+standpoint that the rooms of dwellings should be sufficiently large. The
+height should never be less than eight feet, and the living-room should
+be made as large as circumstances will permit. Bed-chambers should
+contain at least 1,000 cubic feet of air space for each adult, with
+somewhat less for children, though it should never be forgotten that the
+more the better; this means that each person should have the equivalent
+of a room which is at least 10 x 12 x 9 feet.
+
+_Heating._--Americans are extravagant in the matter of heating to a
+degree that astonishes the average foreigner, and it is by no means sure
+that we do not go to unhygienic extremes in this direction. It is not,
+perhaps, true that the excessive heat itself could be considered as
+especially hurtful, but it is too often the case that the conditions
+required to secure the degree of heat preferred by us are incompatible
+with proper ventilation, and hence are to be condemned. It is generally
+considered that the temperature of living-rooms should be somewhere about
+70 deg.F.; for many persons this is lower than would be entirely comfortable,
+and as a consequence our houses in the winter are frequently kept nearer
+80 deg.F. than the figure just given. The reader should be urged to see to it
+that, at whatever temperature his habitation is kept, a sufficient amount
+of ventilation be secured.
+
+There are many different methods of heating, the most satisfactory of
+which are by means of hot water or steam; a modified form of the latter
+is the so-called vapor method, which in recent years has proven extremely
+satisfactory. Hot air, supplied by a furnace is also extensively used,
+and for the reason that by this method fresh air from the outside is
+constantly brought into the house, it is theoretically to be commended;
+practically, however, a considerable difficulty is experienced in
+securing an equable distribution of this heat throughout the various
+parts of the house, and as a consequence it has not achieved the
+popularity that it would otherwise have done.
+
+Inasmuch as the installation of plants for heating by the methods just
+referred to entails quite an expense, and for the further reason that
+they require coal for satisfactory operating, they have not been employed
+in the rural districts of America to any considerable extent. The farmer,
+for the most part, depends on the old open fireplace where wood is
+plentiful and the weather does not become excessively cold, while in
+those portions of the country where the temperatures in winter go very
+low, the stove is generally employed. Of the two methods, the former is
+much the more hygienic where it can be used successfully, but over a
+greater portion of the United States this cannot be done owing to the
+cold winter climate.
+
+The principal objection to the stove lies in the fact that the heat that
+comes from it is very dry, and that where its walls have to be heated
+excessively, unpleasant odors are apt to be generated; the former is
+usually and ought always to be obviated by keeping upon the stove a
+vessel of water, the vapors from which moisten the atmosphere, and the
+latter by having the stove of such size that it will not require
+excessive heating in order to warm the room in which it is placed.
+Wherever possible the open fireplace is to be preferred to the stove for
+the reason that it very thoroughly ventilates the room.
+
+_Ventilation._--In order that the health of the inmates may be conserved
+proper ventilation of all habitations is essential. However cold the
+weather may be, an abundance of fresh air should be allowed to enter all
+parts of the house. In the average wooden dwelling there are so many
+cracks that good ventilation is generally secured without opening doors
+or windows, but where the construction does not permit this, openings for
+the entrance of air should be left in the most convenient and suitable
+places. Windows may be slightly raised and draughts prevented by proper
+screening, or what is even better, rooms should be so constructed that
+they have openings at the top and at the bottom to allow free
+ventilation. Openings towards the upper portion of rooms are especially
+important in hot weather, as the warm air rises to the ceiling and
+escapes only very slowly where such exits do not exist. Lowering windows
+from the top aids materially in allowing the hot air to escape, but this
+is not altogether so satisfactory as having openings higher up on the
+walls, or in the ceiling.
+
+_Disposal of Sewage._--No problem that confronts the dweller in the rural
+district is of greater importance than the proper disposal of sewage. It
+is unfortunately impossible in most instances for the farmer to have in
+his house a system of water-works, and, therefore, all dish-waters and
+slops are thrown into the yard, and a privy is used instead of a modern
+water-closet. Where the lay of the land is such that water readily runs
+off, or the soil is of a character that permits rapid absorption,
+throwing slops on the ground around the house may not constitute a danger
+to the inmates, but nothing is more certain than that the old fashioned
+privy is a dire menace to the health of all those in its vicinity.
+
+Not only are infectious materials brought into houses by flies, from
+fecal matter and other excretions, but they are carried away by the
+rains and sometimes contaminate sources of water-supply. It is
+furthermore extremely probable that bacteria in particles of dust from
+dried fecal material may be carried by the winds from privies into wells
+and houses, and as a consequence diseases may be spread; of perhaps still
+more importance--and certainly of far greater moment all over the
+southern portions of the country--is the fact that hook-worm disease and
+other infections caused by animal parasites are transmitted from man to
+man as the result of our adherence to the old fashioned privy.
+
+As will be explained in the chapter devoted to the common communicable
+diseases, the eggs of the hook-worm pass from the intestine along with
+the feces of those who are victims of this parasite and reaching the
+ground, hatch out in the course of a few days minute hook-worm embryos,
+which crawl away and permeate the soil in the vicinity; later collecting
+in little pools that form after rains, or in dew-drops during the night,
+they attach themselves to the skin of barefooted children who come in
+contact with such collections of water, and boring into the body
+ultimately, through a circuitous route, reach the intestines. Here they
+undergo further development, and in a short time become mature
+hook-worms, which in their turn lay eggs, and the life cycle begins over
+again. It is thus seen that a child having hook-worm disease becomes a
+menace, on account of the privy, to its brothers and sisters, and of
+course quite commonly receives back into its own body, worms that had
+previously escaped as eggs.
+
+In the same way eggs of the two common tapeworms pass out with the feces,
+and the offal containing them being eaten by hogs in the one case, or
+being scattered in the vicinity and taken in with grass by cows in the
+other, have their shells dissolved off as soon as they reach the stomachs
+of these animals, and there are liberated small embryos that bore through
+the walls of the stomach and later find their way into the muscular
+tissues of these beasts, and there lie dormant until eaten by man with
+imperfectly cooked meat; after being swallowed, the embryo parasite
+passes to the intestine and soon becomes a fully developed tapeworm.
+
+Particular reference at this point should be directed to the evil
+effects, which are even still greater than those that come from the
+privy, of permitting children and hired helpers to scatter their feces
+indiscriminately in corners of the yard, the apple-orchard, or in the
+horse-lot; under such circumstances, where hook-worm disease is once
+introduced, the soil in the course of a short time becomes thoroughly
+permeated with the embryos of this worm, and, as a consequence, all of
+the children who play in the infected area barefooted, as is customary in
+the country, are sooner or later infected with these parasites. It is
+thus seen that soil-pollution from fecal material is a most dangerous
+thing, and, particularly in the southern portion of the United States,
+deserves the most earnest consideration of everyone. We should see to it
+that our children only evacuate their bowels in properly constructed
+closets; and it is the duty of the head of every family to provide such a
+place for the accommodation of those who are dependent on him.
+
+_Proper Construction of Out-door Privies._--The most practical and
+generally satisfactory device heretofore invented for the disposal of
+the sewage of communities unprovided with water-works is what is known as
+the Rochdale, or dry-closet, system. By this system a privy, at a
+distance from the dwelling, is constructed in the ordinary manner, with
+the exception that instead of being open at the back it is tightly
+closed. In the space beneath the seat receptacles are placed for
+receiving the urine and feces. These may consist of pails of wood or
+better of galvanized iron; or a single box occupying the whole space. If
+wooden receptacles are used, they should be thoroughly coated on the
+inside with tar, to prevent both leakage and the soaking of the liquids
+into the wood. One such structure, which the writer knows has been wholly
+satisfactory has a brick foundation with walls two feet high around the
+front and sides, within which rests a shallow tarred box. It ensures
+perfect cleanliness.
+
+In any case this space under the seat is tightly closed, being guarded by
+doors that open outward, through which the pails or box may be introduced
+and removed for emptying.
+
+Each privy contains a box in which is placed either wood ashes or dry
+powdered earth, with a small shovel by which a sufficient quantity of the
+dust to cover the deposit is thrown into the pail after each evacuation.
+It is remarkable how completely this shovelful of earth or ashes destroys
+all disagreeable smell. The privy should be provided with at least two
+opposite windows, both of which should be thoroughly screened. The
+entrance should have a door that is closed with a spring, so that it
+cannot be carelessly or accidentally left open when vacant. At intervals
+the pails containing the feces are removed, and the contents are carried
+to a distance and buried.
+
+Another plan that is quite satisfactory where iron pails are used, is to
+place a quantity of water in the vessels for receiving the feces, and
+then to pour in a small quantity of kerosene; the latter substance forms
+a layer over the water that keeps out flies, and does away largely with
+the disagreeable odors that are likely to emanate.
+
+If any contagious disease exists among those who use such a closet, the
+fecal material should be carefully sterilized before being removed, as
+by means of corrosive sublimate, carbolic acid, chlorinated lime, or any
+one of the many commercial disinfectants containing crysylic acid, all of
+which may be obtained at any drug store. If carbolic acid or other liquid
+antiseptics be used the amount by volume should be equal to about five
+per cent. of the material to be treated; the proportion of corrosive
+sublimate should be at least 1 to 1,000 where this disinfectant is used.
+Along with whatever antiseptic is chosen, water should be added in
+sufficient quantity to permit the whole to be rendered semi-fluid, and
+the mixture should then be thoroughly stirred, and the chemical left to
+act for some hours before emptying the receptacle. By far the most
+satisfactory method of sterilizing infected material, however, is by
+boiling, since disease-germs are killed by such a temperature in a few
+moments. Where iron receptacles are used, therefore, the simplest method
+is to set them upon an open fire in the yard for a little while.
+
+A privy constructed after the manner just described possesses some
+advantages even over the regulation water-closets that are used in
+cities, since they are cheaper in original cost, require less repairs,
+and are uninjured by a freezing temperature. The amount of care required
+to keep them in proper condition is not excessive, and they are so
+infinitely superior from a hygienic standpoint to the old-time privy that
+no sort of comparison is possible.
+
+It should always be remembered that the principal advantages of this
+closet are that where it is used we are able to collect all of the
+evacuations, which may then be properly deodorized with soil or ashes,
+and that it may then be finally disposed of in such a way that it cannot
+be reached by hogs or other animals; of very great importance also is the
+screening of the closet, since only in this way is it possible to prevent
+flies from gaining entrance to the fecal material in the receiving pails.
+
+_Water supply._[2]--In the location of houses and schools an eye should
+always be had to selecting a site where it is possible to obtain good,
+pure water. To those fortunate dwellers in the mountainous regions of our
+country this is usually a matter of little difficulty, since it is always
+possible to find a location in the neighborhood of which the purest
+spring water may be obtained. In less favored regions the well becomes
+the main reliance, while cisterns are used in some portions of our
+country, in which water is collected during the rainy seasons of the
+year. Of the two, the former is undoubtedly to be preferred, provided a
+pump be used instead of the old fashioned bucket. The writer is strongly
+of the opinion that a very large proportion of the contamination to which
+sources of water-supply are subject comes from the bucket being drunk
+from or handled by persons with contagious diseases, or from germs being
+blown into the well with dust, or carried in by means of insects and
+small animals. It is inconceivable that any appreciable amount of
+contamination from the surface can reach the underground streams that
+supply wells in localities that are thinly populated, though it is
+unquestionably true that a well might be infected as a result of the
+entrance of surface-water where its top is not properly protected. On the
+other hand we have in an open well or cistern every facility afforded for
+the entrance of bacteria.
+
+It is unquestionably of the utmost importance that wells be carefully
+covered over, and every precaution should be taken to prevent
+surface-water leaking into them around their edges. In order to comply
+with these conditions a pump is essential, since it is the only means by
+which water can be brought to the surface without exposing the contents
+of the well to contamination. It is likewise of the first importance to
+have the walls of the well curbed to a sufficient depth to prevent the
+possibility of seepage from the surface. It is, of course, also quite
+necessary that the well be of sufficient depth--the lower we go the more
+likely are we to secure a perfectly pure water. In regions where the
+water rises to within eight or ten feet, or less, of the surface, the
+possibility of the well being contaminated during the rainy season by
+seepage is considerably increased, and the waters of such wells should be
+used only after analyses have shown that they are pure; where this cannot
+be done, the water should be boiled before being drunk. Of course, the
+possibilities of contamination are greatly increased if the locality be
+thickly inhabited.
+
+As has been before remarked, cisterns are more liable to contamination
+from the air than are wells, chiefly owing to the fact that they are
+supplied by water that is conducted into them by gutters from the tops of
+houses. There is no question that during the dry seasons dust containing
+many kinds of bacteria is deposited all over the tops of houses and
+remains there until washed away by the rains. While it is true that the
+sunlight quickly kills most germs that produce disease a certain number
+of them would inevitably escape, and having gained entrance to a
+cistern, would be likely to multiply and later cause trouble. It is thus
+seen that however pure the rain-water may originally have been--and it is
+among the purest of all waters--it is likely to become contaminated in
+the process of collection, and may ultimately in this way become the
+source of disease. Where any doubt exists as to the purity of such water
+it should be boiled before use.
+
+Surface-streams also occasionally supply drinking-water in rural
+districts, and while the use of such waters may not always be attended by
+danger, their contamination by disease-producing germs is much more to be
+feared than when they are derived from wells or springs; where streams
+arise from and keep their course through uninhabited districts the
+probabilities are strong that their waters are pure and fit for use, but
+where they run through cultivated fields, and particularly where they
+pass in the neighborhood of houses, their waters should never be looked
+upon as being drinkable,--except after being boiled or properly filtered.
+Inasmuch as adequate filtration is exceedingly difficult to carry out,
+and requires a somewhat extensive and costly plant, this is, as a rule,
+not feasible for the dweller in country districts, and boiling,
+therefore, remains the only satisfactory method of rendering the water
+fit for use where doubt exists as to its purity.
+
+_Location of Pens and Stables for Animals._--Animals should always be
+housed at some little distance from the dwelling. While it is true that
+man does not often contract directly diseases from hogs, sheep, horses
+and cattle, there are some maladies of a most serious character that come
+to us in this way, and we should, therefore, always guard against their
+occurrence by removing ourselves as far as is possible from sources of
+possible infection. The matter also has an aesthetic side, as odors of a
+disagreeable character may prove very annoying where animals are kept too
+close to the house. It is likewise of importance that stables should be,
+if possible, on lower ground than the dwelling, since during rains
+materials from their dung may be washed around and under the house, and
+may possibly gain access to the well.
+
+Every care should be taken to keep hog-pens and stables clean, since
+otherwise very foul smells are engendered that oftentimes find their way
+to neighboring houses. There is also a suspicion that some of the germs
+that produce disease find the conditions suitable for their stables
+and pig-sties.
+
+In this connection it might be well to warn those unacquainted with the
+subject against the _all too common practice_ of close association with
+dogs, since it is well established that in addition to hydrophobia they
+may transmit, while apparently in perfect health, maladies of a deadly
+character to the human being. It cannot be too often emphasized that the
+less intimate our association with the lower animals is, the greater the
+likelihood of our escaping many serious diseases.
+
+
+FOOTNOTE:
+
+[2] This subject is fully treated in another volume of this Library,
+entitled _Home Water-works_, written by PROF. CARLETON J. LYNDE. It
+shows where water should be sought, and how it may be supplied under
+perfectly safe conditions to the household, with descriptions of
+machinery, estimates of expense, etc. This thoroughly practical book
+meets a widely recognized need for information, and is written by a
+specialist. Thousands of men living in rural parts of the United States
+and Canada, out of reach of a public water-system, have equipped their
+homes with water-supply conveniences equal to any found in the cities.
+Thousands more who could well afford to do so and who could do so
+advantageously, have not done so for various reasons--because the idea
+has not occurred to them, or because they did not know how to go about
+it, or because they mistakenly thought the expense too great. To all
+such this book should prove of the greatest practical help.
+
+
+
+
+CHAPTER IV
+
+HYGIENE OF INFANCY AND CHILDHOOD
+
+
+No characteristic of the Caucasian mind is more marked, and none more
+universally affects his actions than a constant, gnawing suspicion that
+the things going on around him are not being done in the proper way, and
+consequently an irrepressible desire to experiment, and if possible, to
+change everything. Such a spirit is unquestionably the basis of what we
+call progress, and, in so far as it conduces to the health and happiness
+of mankind, is entitled to our most hearty commendation. On the other
+hand, it cannot be denied that too often we endeavor to bring about
+changes with but an imperfect understanding of the basic principles at
+issue, and naturally, under such circumstances, our efforts are crowned
+with anything but success. In other words, an enlightened investigation
+of the whys and wherefores of any existing state of affairs may and
+often does, lead to improvement, while, on the other hand, ignorant
+meddling is likely to be followed by disastrous consequences.
+
+Nowhere do we see the bad results of false conceptions more marked than
+in our treatment of infants and children.
+
+     Particularly do young infants suffer in this way, as they are
+     pounced upon as soon as they enter the world by every old "granny"
+     and negro "mammy" in the neighborhood, and plied with abominable
+     concoctions that would be productive of homicide if we were to
+     attempt forcibly to administer them to grown men, and whose only
+     effect on the defenseless little sufferer is to cause colic and
+     indigestion. Many times has the writer seen a wee, tiny little
+     mortal, who was too young and weak to even protest, bundled up with
+     a mountain of flannels in the hottest weather of July and August.
+     True to the superstition that the warmer we kept an infant the
+     better, too frequently we see them confined to hot stuffy rooms
+     when they should be out in the sunshine, or under the trees.
+     Instead of being allowed to gain health and strength in the
+     forests, which are the schoolhouses of nature, the miserable little
+     wretch is later sent to a public school as soon as he or she can be
+     trusted to go alone on the streets, and the tiny victim too
+     frequently contracts diphtheria, scarlet fever, whooping-cough,
+     measles, or some other disease as a reward of merit. Truly we see
+     to it that the helpless innocents early realize the truth of the
+     melancholy and hopeless biblical lament that "man's days here are
+     few and full of trouble."
+
+We should rear our children with as little interference as possible,
+allowing them the utmost freedom compatible with their safety, and
+permitting them to do those things that nature and instinct demand. Above
+all let them sleep as much and as long as they will, insist that they
+live in the open air, and encourage them in every possible way to perfect
+their physical education by those active amusements that they
+instinctively prefer. After they have established a sound and rugged
+constitution ample time will be left for them to develop mentally.
+
+_Feeding of Nursing Infants._--The most important thing in connection
+with the feeding of infants is to always remember that nature has
+provided in their mother's milk, when sufficiently abundant and normal in
+quality, everything in the way of food and drink that they require.
+During the three days that usually intervene between birth and the coming
+of the milk in the mother's breast, infants may be given from time to
+time small quantities of pure water, but under no circumstances should
+anything else be allowed. During this period the child may be put to the
+breast four or five times in the twenty-four hours, for, while it gets
+but little in the way of nourishment, there is even at this time a watery
+fluid secreted in the breast that goes far towards supplying everything
+that the infant needs for the time being.
+
+A child should never nurse longer than twenty minutes at one time. It is
+likewise of importance that the time of nursing be strictly regulated.
+
+Particularly during the first year it is of the utmost importance to
+watch with an intelligent eye the growth and development of the child.
+Where the milk agrees with it it has a good color and gains regularly in
+weight; it cries but little, and is good natured, and thoroughly
+contented. Should it, on the other hand, lose weight, appear fretful and
+listless, and sleep badly, there is something wrong, and the mother
+should at once have her milk examined by a competent physician.
+
+In case the mother does not give sufficient nourishment there is no
+objection to partially feeding the infant on modified cow's milk--the
+method of the preparation of which will be considered later on.
+
+Where colic occurs it generally means that the infant is getting a diet
+too rich in albuminous foods, which should be corrected by advising the
+mother to take an abundance of out-door exercise, and to avoid all causes
+of worry so far as is possible.
+
+Vomiting freely is a very common occurrence in small children, and is
+usually the result of too much food being taken at a time. It also
+occurs, particularly some time after feeding, as a result of indigestion,
+which is frequently the consequence of the milk being too rich in fats.
+Wherever an infant shows signs of trouble it is well to advise the mother
+to use a diet less rich in meats, and to caution her against over-eating.
+
+Children should be weaned at the end of their first year. This had best
+be brought about gradually, by, in the beginning, feeding the child once
+daily, and then gradually increasing the frequency, at the same time
+proportionately leaving off the nursing. Where children are not thriving,
+it is often a good practice to wean earlier, in which case modified cow's
+milk, taken from a bottle, must be substituted.
+
+_Artificial Feeding._--While it is true that children often thrive for a
+time on the various baby-foods with which the market is so abundantly
+supplied, it is, nevertheless, the case that where fed in this way they
+are very apt to develop rickets or scurvy, and not uncommonly show
+evidences of bad nutrition in loss of weight and strength, becoming
+peevish and fretful, and sleeping badly.
+
+Much better than any of the artificial foods is properly modified cow's
+milk, which, with care, may be prepared in such a manner as to take the
+place of mother's milk in the vast majority of instances. In order,
+however, that this be successfully carried out, much care and attention
+is necessary.
+
+     At this point it is well to stress the fact that the mother's milk
+     differs from that of the cow in some quite important particulars,
+     and it is only by intelligently taking these differences into
+     consideration that it is possible for us to prepare an artificial
+     food that will be satisfactory. Principal among these differences
+     are that cow's milk contains three times as much albuminous
+     material as that of the human being, and that it is less rich by
+     about half in milk-sugar; furthermore, the former is acid in
+     reaction, while the latter is neutral, or faintly alkaline. It will
+     be seen, then, that in order to prepare a modified cow's milk that
+     will approximate that of the human being it is necessary to dilute
+     it with water sufficiently to cause the albumin to approach in
+     proportion that of mother's milk, and at the same time some alkali
+     must be added to neutralize the excessive acidity. Modified milk
+     prepared, however, from the whole cow's milk, would contain much
+     less fat than is desirable, so that we must use in making it the
+     upper third of the whole milk after it has been allowed to remain
+     undisturbed for a number of hours; in other words, in making
+     modified cow's milk we use a large proportion of the cream, with a
+     less amount of the other constituents.
+
+     The following table for calculating the proper proportion of milk
+     to be used at the various periods of the infant's life may be
+     recommended, as it gives quite as satisfactory results as those
+     that are more elaborate; it also gives the frequency of feeding and
+     the proper amounts that should be used. The table was devised by
+     Dr. C. E. Boynton, of Atlanta, Georgia.
+
+                   Fat      Quantity         No. of
+                percentage  ounces at     feedings in    Intervals
+                 desired.   feeding.       24 hours.      by day.
+
+     Premature     1.00      1/4 to 3/4      12-18      1 to 1-1/2 hrs.
+     1-4  day      1.00    1     to 1-1/2      6-10     2 to 4   "
+     5-7    "      1.50    1     to 2         10        2        "
+     2-   week     2.00    2     to 2-1/2     10        2        "
+     3-     "      2.50    2     to 2-1/2     10        2        "
+     4-8    "      3.00    2-1/2 to 4          9        2-1/2    "
+     2-   month    3.00    3     to 5          8        2-1/2    "
+     4-     "      3.50    3     to 5-1/2      7        3        "
+     5-     "      3.50    4     to 6          7        3        "
+     6-10 month    4.00    5     to 8          6        3        "
+     11-  month    4.00    6     to 9          5        4        "
+     12-    "      4.00    7     to 9          5        4        "
+     13-    "      4.00    7     to 10         5        4        "
+
+     In making calculations from this table it is assumed that the milk
+     from the upper third of the bottle, after it has been allowed to
+     sit for at least four hours, contains 10% of fat, and this is
+     therefore called 10% milk. The calculation is made as follows:--10%
+     milk is to the fat percentage desired, as the amount which we wish
+     to make up is to X. For example, if we wish to prepare twenty
+     ounces of milk for an infant two months old, we will note by
+     referring to the table that 3% is the amount of fat that is
+     desirable for a milk for a child of this age, and the formula will
+     be constructed as follows:--
+
+       10:3::20:X.   X = 60/10.   X = 6.
+
+     Six ounces is then the amount of 10% milk that must be used for
+     making twenty ounces of modified milk,--this being mixed with one
+     ounce of lime-water and thirteen ounces of boiled water. It should
+     never be forgotten that while milk modified by the foregoing
+     formula is suitable for most children, it is by no means always
+     satisfactory, and we may, therefore, be compelled to do a
+     considerable amount of experimenting in some cases before arriving
+     at the correct formula.
+
+     Suppose the infant is twelve months old, we would get according to
+     the rules just stated the following equation:--
+
+       10:4::20:X.   X = 80/10.   X = 8.
+
+     Eight ounces would then be the amount of milk required for
+     preparing twenty ounces of modified milk for an infant of this age.
+
+     In preparing modified milk according to the formulas just given, it
+     must be remembered that in all instances only that portion is to be
+     used which collects in the upper third of a bottle of milk that has
+     been allowed to sit undisturbed in a refrigerator for at least four
+     hours. The lime-water is for the purpose of correcting the acidity
+     of the milk.
+
+     It is of much importance to select the milk from a healthy cow in
+     all instances where it is to be fed to infants, and where possible,
+     it should be examined by a competent laboratory man in order to
+     determine if it answers the proper requirements. The writer has
+     often seen milk from apparently healthy cows, which seemed in every
+     way good, that showed on microscopic examination pus cells and a
+     harmful germ (streptococcus).
+
+     It is not desirable to have a milk for this purpose that is too
+     rich in fats, and for this reason a cow of the ordinary mixed breed
+     is more satisfactory than the blooded Jerseys or Alderneys.
+
+     Not only is it essential to get the proper kind of milk, but the
+     utmost care is necessary in handling it. It should, of course, be
+     as free as possible from every source of contamination, and should
+     be strained thoroughly as soon as milked. It should then be
+     bottled, and chilled at once by being placed in cold water, and
+     after being properly sealed, should be placed in a refrigerator at
+     a temperature of about 50 deg.F., where it should remain undisturbed
+     for four hours before the top portion is skimmed off for making the
+     modified milk.
+
+     After the modified milk has been prepared it should be returned to
+     the refrigerator, where it should be kept until required for
+     feeding. It is best not to use milk that has been in the
+     refrigerator longer than twenty-four hours, or at most forty-eight
+     hours, and then only if kept at a proper temperature. The modified
+     milk should be poured directly from the receptacle in which it is
+     kept into the feeding-bottle, and the latter should then be placed
+     in warm water until its content is milk-warm, at which time it is
+     ready to be given to the child.
+
+It is highly necessary in feeding infants by the bottle to remember that
+cleanliness in everything connected with the process only makes success
+possible, and in no particular does this apply with greater force than in
+connection with the proper care of the bottle and nipple. In every case
+immediately after use they should both be put in water, which should then
+be brought to a boiling temperature, and both should then be kept in a
+saturated solution of boric acid. The nipple, after being placed on the
+bottle, should not come in contact with anything but the infant's mouth.
+Bottles that have no neck are much to be preferred to others, as they can
+be readily cleansed. There is on the market at the present time a bottle
+called the "Hygeia," which possesses the necessary qualifications in a
+perfectly satisfactory way.
+
+When children who have nursed at the mother's breast reach the age of
+weaning it is of importance to remember that they cannot eat without
+digestive disturbances the modified cow's milk of a strength that would
+otherwise correspond to their age; they should invariably under such
+circumstances begin with a milk prepared by the formula used for a child
+several months younger, after which the proportion of milk may be
+gradually increased until it is used in a pure state.
+
+During very warm weather it is well to reduce the amount of fat by using
+the whole milk instead of the top portions, as heretofore described. The
+same precaution should be followed where children have acute diseases,
+and the total quantity taken should be less than under ordinary
+circumstances. Where infants have acute indigestion, accompanied by
+vomiting and diarrhoea, all milk should be for the time withheld,--boiled
+water being substituted; some hours later barley water may be given, but
+no milk for at least twenty-four hours. Where children have loss of
+appetite, it is well to give less cream, and the intervals between food
+should be increased.
+
+_Sterilized (Pasteurized) Milk._--During epidemics of dysentery,
+diarrhoea, typhoid fever, scarlet fever, and diphtheria, as well as in
+those instances where it is suspected that the cow is not healthy, or
+where the milk has to be kept for considerable periods of time, it is
+well to sterilize it by heating. The most effective method of
+accomplishing this is by boiling the milk for an hour or so, but
+inasmuch as it is believed to be then not quite so wholesome as when less
+heat is employed, a process known as _pasteurization_ is frequently used;
+this consists in heating the milk for thirty minutes to from 155 deg. to
+160 deg.F.,--such temperatures killing all of the ordinary germs, but not
+altering the milk so completely as when it is boiled.
+
+_Peptonized Milk._--It now and then happens that children fail to thrive
+where all of the precautions heretofore referred to have been strictly
+adhered to, and under such circumstances good results are frequently
+secured by subjecting the milk to a process known as _peptonization_.
+This consists in the addition of a digestive ferment, obtained from the
+pancreas of lower animals, together with ordinary cooking-soda. In
+carrying out the process the milk, whether whole or modified, is placed
+in a clean bottle, and the peptonizing powder added after having been
+rubbed up with a teaspoonful of milk. The container is then placed in a
+pitcher of water at a temperature of 110 deg.F., which is about as warm as
+the hand can bear comfortably, and is here left for from ten to twenty
+minutes if only partial peptonization is desired, or for a couple of
+hours should it be wished to complete the process. The peptonized milk
+may be prepared at each feeding, or the whole amount for the day may be
+made at one time in the morning; in the latter case, where it is desired
+to have the milk only partially peptonized, the ferment should be
+destroyed by boiling after it has been allowed to act for from ten to
+twenty minutes.
+
+_Feeding after the First Year._--As the infant is weaned other food
+should be gradually added; this should still consist largely of milk, to
+which some time later may be added gruels prepared from well-cooked oats
+or barley, beef-juice, or the white of an egg slightly cooked. The
+various broths may also be allowed. Children relish very much all
+fruit-juices, and they may be given in moderation without harm, and even
+with benefit in many cases. As the child grows older, the various cereals
+should form a greater and greater proportion of its diet, but due care
+should be exercised in always seeing to it that they are thoroughly
+cooked; in order to be digestible for children such substances should be
+cooked at least three or four hours before eaten.
+
+_General Hygiene of Infant Life._--In order for children to be healthy,
+the greatest regularity is necessary in their habits. They should arise
+at a certain hour in the morning and go to bed at a fixed time at night.
+Their clothing should be loose, and not too tight fitting, and should at
+all times correspond to the state of the weather. Nothing is more common,
+and nothing produces irritability, loss of sleep, and even serious
+general disturbances in infants, more frequently than too much clothing.
+It is generally customary to use from the time of birth and during the
+period of infancy a flannel band around the child's abdomen. Just how
+this acts is not clear, but there seems good reason for the belief that
+in some unexplained way the practice has the effect of warding off
+intestinal disturbances, and is, therefore, to be recommended.
+
+Napkins should be changed when soiled, and then should be immediately
+placed in water, in which they should remain until washed out; under no
+circumstances should they be left lying around the nursery.
+
+When the weather permits, the child should be kept as much out-of-doors
+as is possible. For the first few days of the infant's life, particularly
+if the weather be cool, it should, of course, be kept indoors, but even
+then free access of air should be allowed. There is no objection whatever
+to the infant sleeping out-of-doors--in fact, where this is feasible, it
+generally shows improvement as soon as the practice is commenced. When
+out-of-doors, it is of course necessary to see that the sun does not
+shine directly into the infant's face, and wetting should, of course, be
+avoided; also the hood of the carriage should be arranged to prevent
+strong winds from blowing on the child.
+
+The nursery should be well aired, a window being left up at night except
+during severe weather.
+
+_Sleep._--Nothing is more important for the proper development of a child
+than for it to have an abundance of sleep. During the first few months of
+its life it sleeps practically all of the time--the period becoming
+gradually lessened as it grows older. Infants should be suffered to sleep
+just as much as is possible, it being not only unjustifiable but
+absolutely criminal to interfere with them in this particular in the
+slightest degree. Not only is it necessary that infants have all the
+sleep that they desire, but it is true throughout childhood, a fact to
+which many foolish parents seem utterly oblivious. How often do we see a
+child scarcely more than an infant aroused in the morning and sent off to
+school, and how frequently do we hear misguided parents boast of their
+inflexible rules in enforcing such evil practices. Truly man comes hard
+by the knowledge that nature is much wiser than he, and the vast majority
+never learn the fact at all.
+
+As soon as the child is able to crawl, it should be placed on a clean
+quilt or blanket on the floor, and allowed to move about to its heart's
+content. When it is able to walk, allow it to run about and play to its
+full capacity--as in such exercises consists the great school of its
+physical being, the school upon which will depend its strength and
+health in after life. Allow the child to keep up his play as long as he
+has any inclination to do so, and never be so foolish as to confine him
+in the house when he wishes to be out under the blue heavens, for here
+only will it be possible for him or her to develop into a real man or
+woman. Allow this to go on until the child of its own accord comes and
+asks to be taught other things, for not until then is its outside
+education nearing completion, and not until then is it possible for him
+to take interest in and learn things connected with books. No boy should
+ever be sent to school before he is twelve or fourteen years of age;
+girls, on account of their maturing earlier, may begin a couple of years
+sooner.
+
+The whole science and art of properly raising children consists in
+feeding them good clean food in proper amounts, in never allowing them to
+be awakened, and in permitting them to play in the open air to their
+hearts' content.
+
+_Teething._--Teething is a subject which has at all times interested both
+doctor and layman, and in its supposed relation to all kinds of
+disorders of infancy has undoubtedly exercised an influence over the
+popular imagination out of all proportion to its real importance. Too
+often it has happened that this perfectly normal, and usually by no means
+serious, process, has been held responsible for grave diseases in
+children--diseases which in reality were the consequence of neglect
+and mismanagement in the far more serious matters of food, sleep,
+out-of-door exercises, and general hygiene. It cannot, however, be
+denied--particularly in respect to nervous children--that teething
+appears occasionally to induce unpleasant disturbances, such as
+fretfulness, broken sleep, digestive disorders, and occasionally fever;
+as a rule such symptoms persist only for a few days, if the infant be
+properly looked after. The treatment should consist in lancing the gums
+should they become much swollen, and the withholding of the usual amount
+of food, particularly where intestinal disturbances occur. The ages at
+which the teeth usually come are as follows:
+
+  2  Middle Lower Teeth                5 to  9 months.
+  4  Upper Front Teeth                 8 to 12 months.
+     Remaining Lower Front Teeth      12 to 18 months.
+  4  Front Jaw Teeth                  12 to 18 months.
+     Stomach Teeth (Canine)           18 to 24 months.
+     Eye Teeth (Canine)               18 to 24 months.
+  4  Back Jaw Teeth                   24 to 30 months.
+
+_Bowel Diseases._--Digestive disturbances, accompanied by diarrhoea, are
+the bane of infancy, and are responsible for a very large part of the
+frightful mortality among babies. The subject, therefore, is one of
+tremendous importance, but is so complicated that the limits of this
+little volume will only permit its being touched upon.
+
+As already mentioned, indigestion accompanied by looseness of the bowels
+may be and often is the result of milk being used from diseased cows, or
+it may be the consequence of such carelessness in handling it that
+disease-producing bacteria are later allowed to contaminate it. It should
+also never be forgotten that where children are eating artificially
+prepared food improper mixing of the different components may result in
+serious disturbances, and we should, therefore, exercise the utmost care
+always in seeing to it that the food is prepared strictly according to
+the table which has already been given--not forgetting that in a certain
+number of instances we can go by no rule, and will have to experiment
+until we ascertain the proper proportion of the ingredients.
+
+After a diarrhoea begins we should at once reduce the quantity of fat in
+the milk that is being given to the infant, and if the trouble be at all
+severe it is best to take it off of all food for twenty-four hours, and
+substitute boiled water or barley-water. As soon as the trouble is
+checked we may then begin to feed cautiously with largely diluted milk,
+and, gradually increasing its strength, in the course of a few days
+return to the food that was being given before the disturbance occurred.
+A dose of calomel or castor oil in the beginning of diarrhoeal troubles
+often has a very salutary effect; the parent should not hesitate to
+administer this if a doctor is not at hand.
+
+In warm climates during the time of teething children very commonly
+develop chronic diarrhoeal conditions which often end fatally; wherever
+possible the parent should under such circumstances at once remove the
+little sufferer to a colder climate where recovery is generally rapid and
+complete. Even the most careful nursing under the most competent
+physician is often fruitless in combating disorders of this character as
+long as the infant remains in a warm climate.
+
+_Colic._--Colic is always due to indigestion, and is the result of the
+food undergoing fermentative changes, with the production of gases. This
+goes on even under normal conditions to a certain extent, but when it is
+excessive the intestines become greatly distended, and pain of a severe
+or even agonizing character is produced.
+
+In the treatment of this condition warm applications should be made to
+the abdomen, and as quickly as possible an enema (injection), consisting
+of a few ounces of warm solution of salt water should be given; the salt
+should be in the proportion of a level teaspoonful to the quart of water.
+Parents will find the little ear syringe, which may be purchased at any
+drug store, a most satisfactory instrument for giving enemas to infants,
+as they do not hold too much, and being soft, are incapable of tearing
+the delicate tissues of the child. It is of the utmost importance to
+remember that the salt solution should be tepid, yet not sufficiently hot
+to scald the infant. As the water when given in this way is expelled very
+quickly the enemas may be repeated any number of times desired.
+
+Where these measures fail, a physician should be sent for at once, but in
+the meantime if it be evident that the infant is suffering very much, a
+small dose of paregoric may be given; it should not however be forgotten
+that opiates are exceedingly hurtful to nervous children, and that
+soothing syrups and other mixtures containing drugs of this class should
+be avoided.
+
+_Constipation._--Constipation among very young children generally passes
+off as the food becomes richer, but should it occur at a later time, the
+trouble may be more difficult to remedy. Of first importance is having
+the bowels of the infant move at a certain time each day, which may be
+quickly accomplished in many little children by placing them upon a small
+chamber daily at a given hour; usually the baby very quickly learns what
+this procedure means, and in this way a regular habit is established
+which is of the utmost value to the child throughout its infancy, and
+every effort, therefore, should be made to bring it about as quickly as
+possible.
+
+The addition of malted milk or Mellin's Food may also have the effect of
+diminishing constipation;--the result being brought about by the maltose
+contained in these preparations. The same thing may be accomplished by
+substituting for a part of the milk sugar in the baby's food a similar
+quantity of maltose. Milk of magnesia may be used in preparing the baby's
+food in the place of lime-water, with the result oftentimes of relieving
+a tendency to constipation.
+
+_Croup._--By croup is meant a spasmodic condition which usually affects
+children at night, and is in no way to be confounded with that really
+dangerous disease, membranous croup, or diphtheria, to which so many
+children fall victims.
+
+Spasmodic croup is a condition which has as its basis digestive
+disturbances, and is almost always relieved as soon as the stomach is
+emptied. Vomiting may be brought about by making the child swallow a
+small quantity of mustard stirred up in water, or by the use of ipecac.
+Such severe and extremely unpleasant remedies are rarely necessary,
+however, since the disease may be in almost all instances at once
+relieved by placing around the victim's throat a cloth wrung out of cold
+water, which may itself be covered by a dry bandage to prevent the bed
+from getting wet. Children will usually go to sleep in a few minutes
+after the cold cloth is applied, and suffer no ill consequences as a
+result of its remaining around their throats throughout the night. Where
+the croup is very severe the little sufferer's feet may be placed in hot
+water, in addition to the cold cloth around the neck--the combination
+practically always resulting in the rapid relief of the unpleasant
+symptoms.
+
+Great care should be exercised in the diet of children who are subject to
+croup, as by intelligent supervision the tendency to this very annoying
+trouble may be in a short time entirely overcome.
+
+_Nervousness._--Children of neurotic parents, particularly where they are
+reared in cities, are exceedingly prone to nervousness in one form or
+another. The condition is undoubtedly often due to heredity, but may be
+induced in otherwise healthy children by unhygienic surroundings and
+improper food. Infants exhibiting symptoms that indicate trouble of this
+kind should not be played with, and every care should be exercised to so
+direct their lives that the trouble may be gradually overcome. In all
+cases where nervousness persists an intelligent physician should be
+consulted.
+
+_Vaccination._--The only safe method that we possess of preventing
+small-pox is by means of vaccination. Its great value has been so
+thoroughly tested that the writer does not deem it necessary to go into a
+discussion as to its merits. A child should be vaccinated in at least
+three places during its early infancy,--there being no danger in doing
+the operation immediately after birth. Persons ignorant of aseptic
+surgery should not do this operation, but should always call in the
+services of some person prepared to do the work in a cleanly manner.
+Either the leg or the arm may be selected; and children should be
+revaccinated whenever small-pox breaks out in the community.
+
+_Kissing Babies to be Avoided._--Kissing infants in the mouth is a very
+bad practice, as in this way disease may be quite innocently conveyed to
+them. The public should be taught to understand that it is not
+infrequently the case that bacteria may be present in the mouths of
+individuals who are quite immune to their ill effects, and who are,
+therefore, perfectly well, but who may, by conveying them to others,
+particularly children, induce in them serious disease. When caressed in
+this way at all children should be kissed upon their necks or feet, and
+never in their mouths or on their hands.
+
+_Juvenile Contagious Diseases._--Children are peculiarly prone to a class
+of highly contagious diseases, the exact nature of which is not yet
+understood, and we possess therefore little knowledge as to the proper
+means of preventing their spread. Practically all that is known about
+them is that they are conveyed by contact, or even by the air,
+particularly where a child suffering from one of them is placed in a
+confined place with another who is susceptible; these diseases likewise
+may be carried by means of clothing and other articles that have been in
+close contact with a child suffering with any of them. The lesson of
+importance to be learned, therefore, is that if we wish our children to
+escape maladies of this class we should not permit their indiscriminate
+association with others. As these diseases cease to be a serious menace
+after children have passed through their earlier years it does not at a
+later time matter so much as to whether they are exposed to them or not.
+As a general thing children develop these affections in from ten to
+fifteen days after having been exposed, though one of the most severe of
+them, scarlet fever, may make its appearance as early as twenty-four
+hours after it is contracted. These diseases are usually ushered in by a
+severe headache, pains in the head, back, and limbs, high fever, and
+oftentimes a chill. As soon as a child develops such symptoms the advice
+of a competent medical man should be at once sought, and the little
+sufferer should be at once completely isolated.
+
+In concluding, the writer would particularly exhort parents to obey to
+the letter the instructions of their physicians, and never under any
+circumstances to dose their helpless off-spring with patent or
+proprietary medicines, which contain no man knows what, and which
+unquestionably are often highly injurious, especially to children.
+
+
+
+
+CHAPTER V
+
+PROPER EATING--THE SECRET OF GOOD HEALTH
+
+
+Very slowly the world is awakening to the fact that no agencies play such
+an important part in the preservation of health as the consumption of
+reasonable quantities of well-cooked and properly selected food, and the
+habitual taking of wholesome drinks. On all sides the observant medical
+man sees constant and reckless disregard of the simplest and most
+fundamental laws governing this subject. Nothing is more common than to
+hear of men in the prime of life being seized with what is called a
+"nervous breakdown,"--which generally means a digestive breakdown--to be
+followed by an era of misery for the unfortunate subject and his scarcely
+happier family. Nervous and irritable, the slightest inconveniences are
+magnified into terrible calamities, he constantly fears death, and his
+sleepless nights become a saturnalia of gloomy thoughts and abject
+fears.
+
+Of course, not everyone guilty of dietetic sins goes through such sad
+experiences, for the naturally strong frequently escape the consequences
+of their rashness, particularly where they live in the rural districts
+and take plenty of out-door exercise. Let not such, however, flatter
+themselves that their disregard of hygienic laws will go unpunished.
+After indiscretions in eating they will all, at one time or another, have
+acute indigestion with diarrhoea; and how often does the previously well
+and hearty man after indiscretion in eating wake up with a dull headache,
+furred tongue, foul breath, and a general feeling of sluggishness and
+mental depression?
+
+Is it his liver? Our unscientific medical ancestors--at a loss to account
+for the state of affairs in any other way--answered in the affirmative,
+and, believing it was produced by a collection of bile in the liver,
+called the condition "biliousness." How absurd modern science has shown
+this assumption to be! We now know that the liver is rarely diseased,
+and that it furnishes its secretion, called bile, for the purpose of
+aiding digestion rather than hindering it, and that this substance is
+rarely, if ever, produced in excess. It is undigested, putrefying food in
+the intestinal tract that produces the trouble. Under such circumstances
+one usually takes a dose of calomel, which, being perhaps the most
+satisfactory and perfect purgative that we possess, relieves the
+condition promptly by getting rid of the offending material; but the drug
+does not act on the liver.
+
+Unfortunately ill results of quite a different and a much more serious
+character often follow in the wake of dietetic errors; in those who have
+a tendency to consumption, particularly where they overwork, this dread
+disease frequently makes its appearance as a consequence of bad eating
+and drinking. Many, if not all, of the degenerative diseases that appear
+in the latter half of life are produced in this way, and nothing is more
+certain than that the peace, happiness and longevity of mankind could be
+incalculably increased by the simple observance of what is known
+concerning proper eating and drinking.
+
+We will now consider the very important subject of the quantity and
+character of foods which should be taken in health, with suggestions as
+to those most suitable for dyspeptics.
+
+_Over-eating too Prevalent._--The majority of us take much more food than
+is necessary, with the result that we suffer from indigestion.
+
+When we consume more than a reasonable amount of food habitually serious
+digestive disturbances are sure to result,--to be often followed at a
+later time by tuberculosis, morbid alterations in the blood-vessels,
+Bright's disease, and other serious maladies of a chronic nature.
+Professor Chittenden, who is America's greatest physiological chemist,
+has demonstrated that in all probability previous workers along these
+lines have been excessive in their estimates as to the amount of food
+required. He showed that a man could live for a period of nine months on
+a daily ration which contained about one-third of the usual amount of
+proteids generally thought to be necessary, and at the same time the fats
+and carbohydrates were reduced to such a degree that the total number of
+heat units, or calories, liberated from the food scarcely exceeded in
+number one-half of the standard requirements. He also experimented on
+thirteen volunteers from the hospital corps of the United States Army, to
+whom he daily fed rations of only 2,000 calories, and, notwithstanding
+that they engaged in physical work, all were found to be in better
+condition at the end of six months than they were at the beginning.
+
+These results strongly point to the conclusion that previous estimates as
+to the quantity of food required are erroneous, and that man can not only
+live, but may continue in strength and health on much smaller amounts. It
+is highly probable that this discrepancy may be accounted for, at least
+to a considerable extent, by the assumption that much of the food
+ordinarily taken is rejected by the system, and passes out as waste,
+while, when small quantities are eaten, it is for the most part absorbed.
+
+_Mastication._--Thorough chewing of the food is absolutely essential for
+proper digestion. While it is true that this, like all other good things
+in life, may be, and often is, carried to an unnecessary extreme, it is
+certainly true that we would be infinitely better off if we were to go
+to the extent in this direction of so called "Fletcherism" rather than
+perform this most important function in an indifferent manner.
+
+This rule applies with especial force to food of a starchy
+nature,--bread, potatoes, oatmeal, rice, etc. In order to digest food of
+this character it must be very thoroughly cooked and when finally placed
+upon the table it should be of such consistence that it requires chewing
+before it can be swallowed. Not only is this necessary from the
+standpoint of breaking up the larger particles into smaller ones, thus
+permitting the food to pass freely through the stomach and intestine, but
+it is of the greatest importance for it to be thoroughly soaked with the
+saliva during the process. It is thus of no advantage for starches to be
+served in a finely divided form--in fact it is directly the contrary,
+since under such circumstances it is almost always the case that such
+foods are swallowed without having been insalivated.
+
+What has been said concerning the mastication of starches applies with
+almost equal force to other foods. Without exception their digestibility
+is much increased by thorough chewing. As the result of recent
+experiments carried out by means of the X-ray, it has been shown that
+particles of food of any considerable size will not pass from the stomach
+into the intestine; as often as an object of this kind attempts to force
+its way from the former into the latter the opening between the two
+closes, and as a consequence the food is retained in the stomach longer
+than it is in health--resulting in the course of time in catarrhal
+conditions of the organ just named, and an unnatural relaxation of its
+muscular walls. Under such circumstances the patient quickly develops
+symptoms of indigestion, and if his habits be not corrected the trouble
+gradually grows worse until the sufferer becomes a chronic dyspeptic.
+
+_Classes of Nutritive Substances._--All substances that are of any
+appreciable value in nutrition may be divided into those that are
+nitrogenous in character (albumins, legumins), the carbohydrates
+(starches and sugars) and compound ethers (fats). Of all these the
+nitrogenous foods are the most important, since they contain the material
+from which the great bulk of the body is largely composed, and at the
+same time there is every evidence that in case of need they may be broken
+up into chemical substances that may take the place of any of the other
+kinds of foods; upon nitrogenous food, then, a man may live alone, while
+this cannot be done on other articles of diet. The fats, starches and
+sugars are very closely related to each other, and it is generally
+believed that they subserve much the same end in the economy; by
+undergoing chemical change they furnish energy (heat and muscular force)
+and are undoubtedly largely responsible for the formation of the fats of
+the body. While there is some evidence that under certain conditions
+alcohol may be a food, its value is certainly very small, and it is not
+of sufficient importance to be considered in this connection. The ideal
+diet then for a healthy man is a proper proportion of nitrogenous
+(albuminous) food, along with a reasonable portion of fats, starches and
+sugars. Professors Voight and Atwater have calculated the following
+table, which fairly represents the amount of proteids, fats and
+carbohydrates that should compose the rations for twenty-four hours for
+the ordinary adult male.
+
+  ADULT MALE OF AVERAGE WEIGHT.
+
+                   At Rest.    Moderate Labor.   Severe Labor.
+  Proteids        110 grammes    118 grammes     145 grammes.
+  Fats             50    "        50    "        100    "
+  Carbohydrates   450    "       500    "        500    "
+
+The tables that follow, which were arranged by Hutchinson, give a very
+good idea of the generally accepted views as to the relative quantities
+of the different foods that are thought necessary for the average adult
+engaged in ordinary muscular work:--
+
+                                                                Fuel
+  Food Materials.   Amount.   Albumins.   Fats.   Starches.    Value.
+  1.                 Ozs.       Lbs.      Lbs.      Lbs.      Calories.
+  Beef, round st'k    13        0.14      0.12      ....         695
+  Butter               3        ....      0.16      ....         680
+  Potatoes             6        0.02      ....      0.15         320
+  Bread               22        0.12      0.02      0.75        1760
+                      --        ----      ----      ----        ----
+    Totals            44        0.28      0.30      0.90        3455
+
+  2.
+  Pork, salt           4        ....      0.21      ....         880
+  Butter               2        ....      0.11      ....         450
+  Beans               16        0.23      0.02      0.59        1615
+  Bread                8        0.04      0.01      0.28         640
+                      --        ----      ----      ----        ----
+    Totals            30        0.27      0.35      0.87        3585
+
+  3.
+  Beef, neck          10        0.10      0.09      ....         550
+  Butter               1        ....      0.05      ....         225
+  Milk, one pint      16        0.04      0.04      0.05         325
+  Potatoes            16        0.02      ....      0.15         320
+  Oatmeal              4        0.04      0.02      0.17         460
+  Bread               16        0.09      0.02      0.56        1280
+  Sugar                3        ....      ....      0.19         345
+                      --        ----      ----      ----        ----
+  Totals              66        0.29      0.22      1.12        3505
+
+  4.
+  Beef, up. sh'lder   10        0.09      0.13      ....         800
+  Ham                  6        0.06      0.13      ....         650
+  Eggs, two            3        0.03      0.02      ....         135
+  Butter               2        ....      0.11      ....         450
+  Milk, one pint      16        0.04      0.04      0.05         325
+  Potatoes            12        0.01      ....      0.11         240
+  Flour                9        0.05      0.01      0.38         825
+  Sugar                1        ....      ....      0.06         115
+                      --        ----      ----      ----        ----
+  Totals              59        0.28      0.44      0.60        3540
+
+  5.
+  Sausage              4        0.03      0.11      ....         510
+  Codfish             14        0.07      ....      ....         140
+  Butter               2        ....      0.11      ....         450
+  Milk, one pint      16        0.04      0.04      0.05         325
+  Beans                5        0.01      ....      0.18         505
+  Rice                 2        0.01      ....      0.10         205
+  Potatoes            16        0.01      ....      0.23         420
+  Bread                9        0.04      0.01      0.28         640
+  Sugar                3        ....      ....      0.19         345
+                      --        ----      ----      ----        ----
+  Totals              71        0.27      0.28      1.03        3540
+
+  6. Beef              8        0.08      0.10      ....         560
+  Mackerel, salt       4        0.04      0.04      ....         230
+  Eggs, two            3        0.03      0.02      ....         135
+  Butter               2-1/2    ....      0.13      ....         565
+  Cheese               1        0.02      0.02      ....         130
+  Milk, one pint      16        0.04      0.04      0.05         325
+  Potatoes             8        0.01      ....      0.08         160
+  Rice                 2        0.01      ....      0.10         205
+  Bread                9        0.05      0.01      0.32         720
+  Sugar                1-1/2    ....      ....      0.09         175
+                      --        ----      ----      ----        ----
+  Totals              55        0.28      0.36      0.64        3205
+
+_Calories Defined._--It should be explained that the term "calorie" is
+one which has been adopted as a scientific expression for the fuel-value
+of substances undergoing oxidation, and in this connection refers to the
+heat-producing capacity of foods. The "calorie" is the amount of heat
+required to raise the temperature of one gramme of water 1 deg.C. It has been
+estimated that starches, sugars and albumins liberate during combustion
+4.1 calories per gramme, while fats produce 9.3 calories. It will be
+noted that in the tables just given the total number of calories is in
+each instance somewhere in the neighborhood of 3,500, which is
+considered to be about the number of heat units required by the average
+man at moderate muscular work. The weight of the average woman being less
+than that of the adult male, a reduction of about 20 per cent. from the
+foregoing figures would approximate the amount of food required by the
+former.
+
+
+
+
+CHAPTER VI
+
+BREAD AND ITS RELATIONS
+
+
+At all times, and among all peoples, bread has been recognized as one of
+the great staple articles of diet. Although its commonly quoted
+designation, "the staff of life," would more appropriately belong to the
+albumins, there can be no question that breads of one kind or another are
+among the most wholesome and necessary of all food-substances. Not alone
+is this true on account of the starch of which they are largely composed,
+but they contain more or less vegetable albumin; it is thus seen that
+bread is a mixture of the two most important food-stuffs, starch and
+albumin, but the quantity of the latter is so small that an individual
+would have to eat an enormous amount of the mixture to secure enough of
+this ingredient to meet the needs of the body. For practical purposes,
+then, we may regard bread as being starch.
+
+     Within recent years quacks have disseminated very widely throughout
+     this country the error that foods are more digestible when raw. It
+     was long ago demonstrated that pure albumins, of which eggs and
+     milk are the nearest natural examples among foods, are assimilated
+     somewhat better when eaten raw, but this applies to no other foods
+     except sugars. Any success that has followed the teachings just
+     referred to undoubtedly rests purely on the fact that their
+     followers are instructed to live largely on raw eggs and milk, and
+     as the patient usually discovers in a short time that these two
+     foods agree with him while other uncooked ones do not, he naturally
+     eats them to the exclusion of the rest and where he takes a
+     sufficient quantity increases in weight and strength.
+
+     The idea that starches are more digestible when eaten raw could be
+     easily refuted by any intelligent farm-boy who recalls one or more
+     sad experiences from over-indulgence in raw sweet potatoes.
+
+What shall we look upon as bread? Of course all such food-stuffs as are
+commonly included within this designation are to be accepted; such as
+wheat-bread, graham-bread, whole-wheat bread, biscuits, rolls, light
+bread, bakers' bread, waffles and batter-cakes, rye bread, corn bread,
+preparations of corn-starch, with which we should place those articles of
+diet so commonly used in the south, usually called grits, hominy,
+egg-bread, muffins, corn-meal cakes, potatoes, both sweet and Irish,
+arrowroot and the so-called cereals or breakfast-foods, including
+oatmeal.
+
+Now which of these is the most wholesome? This inquiry cannot be answered
+conclusively for the reason that the digestibility of this, as of other
+foods, depends largely on the individual. For the sake of clearness the
+various breads will now be considered in detail.
+
+_Wheat-bread the Best._--It may be confidently asserted that well-cooked
+and perfectly dry wheat-breads are to be regarded as being generally the
+most digestible of all bread-stuffs. This is not dependent on any
+inherent property in wheaten starch as a result of which it is acted upon
+more readily by the juices whose office it is to render it fit for
+absorption in the body, but is wholly due to the fact that breads of
+wheat-flour may be made very dry and light.
+
+As has been already explained, it is particularly necessary that starches
+should be thoroughly soaked in saliva, and this can only be accomplished
+when the bread is of such consistence that it must be chewed for a time,
+and so dry that it will readily absorb the salivary secretion. The
+writer, then, would advocate well cooked light-bread or bakers' bread, or
+toast made from either, as being the best of all food-stuffs of this
+character. The crusts of biscuit a day or so old are quite digestible, as
+are also waffles, if made with little grease and cooked thoroughly. The
+soft inner portion of biscuit and that of hot rolls, as well as
+batter-cakes, is decidedly unwholesome.
+
+Graham-bread should not be constantly indulged in for the reason that it
+contains multitudes of sharp particles of the husk of the grain that cut
+the delicate mucous membrane of the stomach and intestines as it passes
+along, and if its use be long and continued, severe ill effects
+necessarily follow.
+
+     In this connection attention should also be called to the common
+     error that particles of husk are of advantage to breads of all
+     sorts; the former consist chemically of exactly the same thing as
+     sand, and are quite as indigestible, and this, in connection with
+     what has just been said of their action on the delicate mucous
+     membranes of the intestinal tract, should be quite enough to
+     convince anyone that they are not only useless, but injurious. It
+     is true that the irritation produced by the husk will oftentimes
+     cause the bowels to act, but results of the same character may be
+     induced by many other agencies, within themselves less harmful.
+
+_Rye-bread._--There is no reason why rye-bread should not be prepared in
+quite as wholesome a way as is wheaten-bread, and this grain should
+undoubtedly rank as one of the best of the cereals. Its use, however, is
+so limited in this country that it is scarcely necessary to go into a
+lengthy discussion as to its merits. It may be remarked that the ergot
+fungus frequently grows on this grain, and when ground up with it
+occasionally poisons the consumer where the quantity of the substance is
+large and the bread is eaten in considerable quantities. Instances of
+this kind are not uncommon among the peasantry of Europe, where a black
+bread made from rye is the staple article of diet. Of course, when making
+food-preparations of rye, we should be careful to have the flour
+thoroughly winnowed, and to cook the bread until sufficiently dry to
+acquire a proper consistency for chewing.
+
+_Corn-bread and Corn Food-products._--When made from perfectly sound
+grain, and if not allowed to undergo fermentative changes afterward,
+there can be no question that food-products of corn are entirely
+wholesome, and, from the standpoint of chemical composition, quite as
+nourishing as similar articles of diet prepared from other grains. It is,
+however, unfortunately true that we cannot, in the majority of instances,
+definitely assure ourselves that our corn-bread is made from grain that
+comes up to the above specification, nor can we be sure that the meal is
+fresh, or preserved at such a temperature as would forbid the growth of
+various germs. It has long been known that bad corn would kill horses,
+but notwithstanding this, we have accepted the view that no amount of
+deterioration in the grain could result harmfully to man. That this
+latter assumption is incorrect seems now in the highest degree probable.
+
+     _Pellagra._--It is known that a very curious and fatal disease
+     called pellagra is prevalent to a considerable degree at the
+     present time in the United States, and it is not going too far to
+     say that all of those best capable of judging are of the opinion
+     that the malady is the result of eating just such corn as we know
+     kills horses.
+
+     It is likewise true that the nutritive power of this grain could in
+     no way be increased by allowing it to decay before consumption;
+     indeed, the contrary must be the case, and, if it were in no manner
+     actually harmful, our sense of the aesthetic and of what is proper
+     to eat, should make us reject in this case, as with other foods,
+     that which is unsightly to the eye and unpleasant to the taste. We
+     should no more eat bad grain than a rotten apple, or putrefying
+     meat. The increased prevalence of pellagra is exciting attention
+     all over the United States, and is very generally assumed to be the
+     result of lack of care in the harvesting and preservation of our
+     corn. Instead of being cut before it is ripe, and shocked in the
+     field during the latter part of the summer, it should be allowed to
+     ripen on the stalk, and after cold weather sets in gathered while
+     dry, and preserved in well-covered and well-ventilated barns. Every
+     care should be taken to keep it dry while being shipped from one
+     part of the country to another, and similar precaution should be
+     observed with the various food-products made from it. If kept in a
+     cold place, meal or grits made of good corn may be preserved in
+     excellent condition for eating throughout the winter; but as soon
+     as the warm weather begins they should be stored in the
+     refrigerator, and should there remain during the summer; similar
+     precaution should be taken with meal or other corn-products during
+     the hot months.
+
+Over a large area of the United States corn-bread is an article of daily
+diet with a great majority of the inhabitants, and its wholesomeness as
+compared with other breads becomes, therefore, an important question.
+Unfortunately, corn-meal does not lend itself to the preparation of a dry
+bread having sufficient consistency to require chewing. It is true that
+the crusts of the bread made from this grain answer these requirements
+fairly well, and there is therefore no reason why this part of it should
+not be used to any extent, provided it be prepared from good meal. We
+should endeavor to cook thin pones of the bread rather than the thicker
+ones so common in the south. The objection that corn-bread can only be
+masticated with difficulty applies to the other preparations of this
+cereal, such as egg-bread, muffins, etc., and they are not, therefore,
+with the exception of the crusts, to be looked upon as being the best
+form of bread. Corn-cakes, like all batter-bread, are to be mentioned
+only to be condemned. Grits and hominy are soft and moist and cannot be
+properly chewed, and are, therefore, not to be recommended as good
+breads. Corn-starch preparations are likewise entirely lacking in the
+elements required to make good bread, and should only be used
+occasionally and in small amounts.
+
+_Disadvantages of Potatoes._--Irish potatoes are eaten almost as commonly
+in some portions of the United States as are corn-products in others, and
+therefore deserve the careful consideration of the hygienist. While it is
+not believed that, like the latter, potatoes give rise to any definite
+disease, it is unfortunately true that they are theoretically worse
+breads than those made from the grain just referred to. In whatever way
+cooked, they are moist and require no chewing, and as a consequence many
+persons with delicate digestions do not assimilate them properly.
+
+_Arrowroot._--The preparations of arrowroot are considered digestible,
+though here again we find that such articles of diet are generally moist
+and of not proper consistence to be chewed, and they are, therefore, not
+as valuable as are breads made from wheaten flour.
+
+_Rice._--Rice is used by a large portion of the world's inhabitants. When
+cooked thoroughly and very dry, it is perhaps almost as good bread as is
+that made from wheat. The starch granules of the former, like those of
+arrowroot, are somewhat smaller than those of wheat.
+
+If it were possible to keep rice-flour in good condition, and if it could
+be made into light-bread, it is likely that it would be superior to
+wheaten flour, but this does not appear feasible.
+
+A peculiar and very fatal disease prevails in the East, known as "kak-ke"
+or "beri-beri," which is now generally regarded as being the result of
+eating decomposed rice. The writer has seen one or two examples of what
+he considers American beri-beri, but as our rice-eating population is
+small, it is not likely that this disease will ever become a serious
+problem in the United States.
+
+_Cereals or Breakfast-foods._--Lastly we will consider the so-called
+breakfast-foods, which are neither more nor less than various
+preparations of the different varieties of starch. They are generally
+made from oats or corn-starch. They are nothing more than bread, and as
+some of them have been put through a sort of fermentation it is difficult
+to understand how they could be regarded as being quite as wholesome as
+the original products from which they were made. This, however, is not
+the principal objection to them. The real trouble lies in the fact that
+they are, in the majority of instances, served with cream and sugar. When
+we remember what has already been said about starches that are soft and
+cannot be chewed, and of the ill effects of sweets on persons who have
+any inclination towards dyspepsia, it will be seen that these foods are
+not to be regarded as being wholesome. The real reason that would appear
+to explain the coming into existence of these preparations is that they
+are mixed with cream and sugar, which appeals strongly to the
+"sweet-tooth" of the average person. They are nothing but bread, and very
+bad bread at that. The remarks made concerning breakfast-foods apply with
+equal force to oatmeal, which, as generally used, has the additional
+disadvantage of containing particles of husk.
+
+In concluding this discussion on starchy foods the writer desires
+particularly to call attention to a very common error in the way they are
+eaten. Mention has already been made of the fact that fats after being
+melted are by no means so wholesome as in their natural state, and
+produce, when heated with starches, a very indigestible mixture. Thus,
+theoretically, it is bad to use any great amount of lard, butter or other
+fat in the preparation of breads, and it is likewise undesirable to
+spread butter on heated breads, as is so often done just before eating
+biscuits, waffles and batter-cakes. The combination is certainly a
+seductive one, and pleasing to the taste of most persons, but this in no
+way invalidates the fact that the mixture is exceedingly indigestible.
+
+_Pastries and Cakes._--Peculiarly unwholesome are pastries containing any
+considerable proportion of fat, and also most varieties of cake. With the
+exception possibly of hot batter-cakes served with an abundance of butter
+and syrup, cooks have so far produced no compound so heinous and totally
+depraved as pound-cake. Fruit-cake also stands high up in the list of
+undesirable sweets. It certainly passes all understanding why cooks
+should continue to persecute the stomachs of a dependent world with such
+highly obnoxious concoctions; the only excuse that can be given for them
+is that the mixtures are palatable. Where a housekeeper feels it
+necessary to prepare cake, she should select some receipt free from
+butter or other fat, such as angel-cake or sponge-cake, both of which
+when properly made are exceedingly good to the taste, and lack the
+undesirable quality of containing fats. Explanation for the peculiarly
+unwholesome character of food containing melted grease lies probably in
+the fact that the grains of starch under such circumstances must be to a
+greater or less extent covered by a thin layer of the fatty substances,
+and as a consequence it is impossible for the saliva to penetrate to the
+starch and perform its normal digestive function.
+
+
+
+
+CHAPTER VII
+
+MEATS, SUGARS AND MILK
+
+
+First in the list of foods the writer would place those nitrogenous
+substances commonly eaten that belong to the class of albumins. That
+these substances are in reality the most important of all food-stuffs
+there can be no sort of question, since they, of all things eaten by the
+human being, are alone absolutely essential for his well being and even
+his existence. They are the substances that almost exclusively go to make
+up the muscle and tendons. Along with the lime-salts they enter largely
+into the composition of the bones and cartilages, brain, spinal cord and
+nerves. Other foods are incapable of taking the place of the albumins, so
+that they are absolutely essential for normal life in the human being.
+
+The amount of albumin necessary for the normal adult has been variously
+estimated, the tendency at the present time being to place the quantity
+needed somewhat lower than was at one time done. It is probable that
+about two ounces of pure albumins is somewhere near the amount required
+in twenty-four hours by a normal adult.
+
+It is well, since we are so dependent on foods of this class, that we
+have two quite distinct sources from which they may be taken. The great
+bulk comes to us in the form of meats, including poultry, game, oysters
+and fish of various kinds, in addition to beef, mutton, and hog-meat in
+its several forms. Of animal origin also we have eggs, which are among
+the most valuable of all foods of this class on account of their high
+digestibility.
+
+From the vegetable world we get albumins known as legumins, which differ
+somewhat from those obtained from animal sources, though taking their
+place in the economy in all essential particulars. Unfortunately the
+legumins are usually so mixed with starches and other vegetable
+substances less digestible, that it is necessary to take a large bulk of
+foods of this latter class in order to secure anything like the requisite
+amount of the former.
+
+Before taking up individually the various albuminous foods, the writer
+would again direct attention to the chapter on cooking, and would
+strongly urge upon the reader the proper methods of preparing nitrogenous
+foods therein stated. Where the albumins are in a nearly pure state, as
+in milk and eggs, they are slightly more digestible when raw, but all
+meats should be cooked until only the faintest tinge of red remains if we
+wish to have them prepared in the most wholesome way for those with
+delicate digestions. Meats are, as a rule, most wholesome when cooked
+"very done."
+
+     It has long been the cry of sentimentalists that no living being
+     should die in order that man might exist. Unfortunately for such
+     theories, the stern and unbending edict of nature has negatived
+     views of this kind ages before the altruistic philosopher came on
+     the scene, and we are daily constrained to bow to this mandate of
+     one of the primal laws of existence. However much we might desire
+     it otherwise, it has been written that "only in death is there
+     life;" nor may any animal being disobey and continue to exist. As
+     has been already explained, the human being cannot thrive on
+     vegetable substances alone; from them he may get a certain amount
+     of nitrogen in the form of legumin, but there is not enough to
+     make up for the waste of this substance that constantly goes on in
+     the body.
+
+Theoretically it is of very little importance which of the meats are
+selected to supply our nitrogenous food, but it is unfortunately true
+that such foods vary much in digestibility, and it will therefore be
+necessary to consider them separately.
+
+_Beef._--When tender and cooked to a proper degree, beef is considered
+one of our most wholesome of meats. Like other foods of this kind, it
+should not be fried, but should be broiled or roasted, and a certain
+amount of fat may be eaten along with the lean portions without injury,
+and in many persons unquestionably with benefit.
+
+_Mutton._--Of all the coarser meats, mutton is unquestionably the most
+digestible, and when cooked in the same way as directed for beef is
+eminently wholesome.
+
+_Hog-meats._--On account of the large portion of fat between the
+muscle-fibers, hog-meat, particularly when fresh, is not usually regarded
+as being digestible. Some persons eat it with impunity, but for the vast
+majority it should be taken only in small quantities. It should not be
+fried. In the form of ham, hog meat is more wholesome than when fresh,
+but even in this condition many dyspeptics find much difficulty in
+digesting it. The best method of cooking it is to boil thoroughly. After
+being cooked in this way and then broiled, it is most appetizing, and is
+much more wholesome than when broiled without being previously cooked. As
+bacon, hog-meat enters largely into the dietary of a great portion of the
+laborers of this country, and there can be no doubt that on the whole it
+answers the purpose of a staple food admirably. It contains even more fat
+than nitrogenous substances, and may therefore be looked upon as a
+mixture of butter and meat. Dyspeptics cannot eat it with impunity in
+many instances, though it agrees far better with them than does ham or
+the fresh meat. If it were generally eaten boiled it would provoke less
+trouble than when fried. At this point the writer would repeat his
+warning concerning the indigestible character of melted grease, of which
+the gravy from bacon is a striking example.
+
+When "cured" in a somewhat different way hog-meat as "breakfast-bacon"
+is very generally used throughout the civilized world, and is one of its
+most wholesome forms. This when broiled is both appetizing and wholesome,
+and should form a part of the daily dietary of everyone able to afford
+it.
+
+_Poultry and Game._--Among the more delicate and most wholesome forms in
+which albumins are taken we find poultry and game well up toward the head
+of the list. Meats of this character should be very thoroughly cooked by
+being either baked, smothered or broiled.
+
+_Fish._--Fish of almost all kinds are wholesome provided they be fresh
+and properly cooked. The culinary artist prepares of them most appetizing
+and nutritious dishes, and they are therefore properly to be recommended
+as among the best of the albuminous foods.
+
+_Oysters and Clams._--Oysters and clams are usually considered somewhat
+apart from the generality of the foods of this character. When fresh they
+are wholesome and delicious when eaten raw, and may be cooked in a great
+variety of ways. The reader should be especially warned that fried
+oysters are not so wholesome as when they are prepared by other methods,
+for the reason that they are surrounded by a batter containing quantities
+of melted grease.
+
+_Eggs._--Among the most delicate, digestible, and nutritious of all foods
+we may place eggs. Though somewhat more digestible when raw, they agree,
+as a rule, even with the most fastidious stomach, however cooked, even
+when hard-boiled. Eggs lend themselves readily to the formation of many
+delicious dishes, such as omelets, souffles, etc.; but unfortunately they
+do not contain nutriment in a very concentrated form, and where an adult
+is living on them alone it requires from one and a half to two dozen
+daily to furnish the necessary amount of food.
+
+_Fats._--Under the term "fats" are included all oily substances, such as
+butter, lard, olive and cotton-seed oils, and to a great extent the fat
+contained in meats. These substances are closely related to starches and
+sugars, and undoubtedly play a more or less similar role when taken into
+the body as food. From the standpoint of heat-producing capacity they
+more than double, weight for weight, meats and starches, and are,
+therefore, instinctively highly prized by dwellers in cold countries
+where much heat is necessary. In warmer countries the necessity for
+excessive heat-production in the body does not exist.
+
+     While oily substances are certainly capable of adding to the
+     cushion of fat commonly found beneath the skin in normal
+     individuals, they are not looked upon as being to any extent
+     tissue-builders, resembling in this particular the starches and
+     sugars.
+
+     When fats are to be eaten, care should be taken that they be as
+     fresh as possible, or, if this is not feasible, they should be
+     preserved in such a way as to prevent their becoming rancid--a
+     condition which is the result of the formation of fatty acids,
+     lending a peculiarly unpleasant odor and taste, and producing a
+     decided decrease in food-value. This alteration may be largely
+     prevented by keeping fats in a refrigerator at a low temperature,
+     and may also be greatly retarded by the addition of salt. In this
+     country butter is usually treated with a very considerable amount
+     of salt, but in Europe it is universally served fresh. Within
+     recent years facts have been established that show that Americans
+     use an excessive amount of this substance--possibly causing disease
+     in some cases; and doubtless we would be better off if we were to
+     follow the European practice.
+
+     Oily substances when in good condition are certainly of high value
+     as foods, but should be taken more or less with an eye to the
+     climate, and to the season of the year. When placed on cold bread
+     and eaten along with it they are extremely palatable, and may be
+     taken in reasonable amounts with decided benefit to the whole body.
+     In temperate climates it is generally estimated that about three
+     ounces is a desirable amount for the average adult. In this
+     connection it may not be out of place to mention that the various
+     preparations of cod-liver oil, advertised so freely in the lay
+     press, in some instances actually do not contain a single particle
+     of the substance that they are supposed to be principally composed
+     of; and it may be further stated that there is no good reason to
+     believe that bulk for bulk oils of this kind are in any way
+     superior to those fats commonly eaten. The writer often recalls the
+     saying of a very wise old physician of his acquaintance that
+     "cod-liver oil is nearly as good as butter."
+
+_Sugars._--This term includes the large number of different substances of
+a more or less sweetish taste that belong to the group of carbohydrates.
+They are closely related to the starches, and it is generally assumed
+that they play much the same part after being taken into the body. Some
+of these are of animal and some of vegetable origin--but except the sugar
+found in milk, the only ones commonly consumed are those derived from
+cane, beets, and fruits; the sugar from the first two is known as cane
+sugar or dextrose, and that from the latter as grape sugar or glucose.
+Like albumins they may be eaten without having been previously cooked,
+and are unique in that they undergo no chemical change whatever as a
+result of ordinary degrees of heat.
+
+While the consumption of sugars in all civilized nations is rapidly
+increasing, there can be no question that, irrespective of fruits, they
+are, of all foods, the most frequent causes of digestive disturbances. It
+is only within comparatively recent times that mankind has possessed
+means of separating sugars in any great bulk from the plants containing
+them, and as a consequence they have only entered prominently into our
+every-day diet for a relatively short period of time. Before this, it is
+true, they were consumed to a greater or less extent in various fruits,
+but the quantity was insignificant as compared with the amount now
+universally eaten. As a result of this we are now confronted with a new
+dietetic problem. For ages the human stomach has been accustomed to deal
+with only small quantities of these substances, and developed
+accordingly a capacity to digest them proportionate to the amounts then
+eaten. Now, however, we constantly call upon our digestive organs to deal
+with large quantities of such foods, and it is not strange that there has
+been more or less rebellion on their part.
+
+     Experiments have shown that a small amount of sugar assists in the
+     normal chemical changes that go on in the body, and it is,
+     therefore, obvious that nature intends us to take a certain
+     quantity of it. Moreover it is true that sugars while being burned
+     in the body give off much energy--mainly manifested in muscular
+     power; where then we are taking active physical exercise foods of
+     this kind are peculiarly appropriate. It would, therefore, not be
+     wise for us to leave this food entirely out of the dietetic list,
+     but to use it only in small amounts--particularly where we lead
+     sedentary lives. Sugar and alcohol play a more or less similar role
+     in the animal economy. It is well known that those who do not use
+     alcohol are peculiarly prone to consume considerable quantities of
+     sugar; and it is equally a matter of common observation that those
+     who habitually take alcohol rarely eat sweets to any extent.
+
+     When sugar is properly assimilated, as seems to be done most easily
+     by children, it is an excellent food, but where sweets are
+     over-eaten, and not properly digested, they give rise to a great
+     accumulation of gas in the intestine, and produce in many persons
+     a marked acidity of the stomach, frequently accompanied by severe
+     insomnia. Nothing so quickly relieves such sleeplessness, caused by
+     a "sour stomach," as allowing ten or fifteen grains of ordinary
+     cooking-soda to slowly dissolve in the mouth and swallowing the
+     saliva rendered alkaline in this way.
+
+_Milk._--Milk may be looked upon as an ideal food, it being composed of
+water carrying in solution the three great natural foods--albumins in the
+form of casein, carbohydrates as milk-sugar or lactose, and fat. Mixed in
+the proportion in which they here occur, they are most admirably adapted
+to the delicate digestive apparatus of the infant--the relative
+proportion of the different substances even gradually changing as the
+assimilative powers of the youthful organism increase; it is thus seen
+that milk itself is not of constant composition, even in the same animal,
+and that it alters in such a manner as to meet best the needs of the
+delicate being depending upon it for proper sustenance. It is also the
+case that the composition of milk varies in different animals--showing
+again how admirably nature exerts its powers in meeting desired ends.
+
+The lesson of practicable importance that we learn from this is that the
+milk of one of the lower animals is not in its natural state quite suited
+to the delicate stomach of the growing infant, and that if it be
+substituted for the mother's milk it must be more or less altered,
+depending upon the age of the child. It is particularly important that
+sweet milk be taken slowly, as otherwise large curds, difficult of
+digestion, form as soon as it gets into the stomach.
+
+
+
+
+CHAPTER VIII
+
+FOOD-VALUE OF VEGETABLES
+
+
+In recent times we hear much of vegetarianism, which has its advocates
+among many highly intelligent people, and which, as a consequence, has
+achieved a certain vogue throughout the civilized world. It is rarely the
+case, however, that those who affect to practice this cult in reality
+live exclusively on a vegetable diet. As a rule it will be found that
+they are milk-drinkers, and not infrequently add eggs to their dietary.
+It is, of course, absurd to regard as vegetarians those who simply avoid
+meat, since it is true that the nitrogenous substances contained in milk
+and eggs differ in no essential particular from similar substances found
+in flesh of all kinds.
+
+Experiments on a somewhat extended scale have shown within recent years
+that young and vigorous individuals at least may live and thrive on a
+diet composed largely of vegetables; no one has yet shown that a strict
+vegetable diet is that best adapted to the average individual, and no
+competent authority on this subject at the present time advocates a diet
+purely of this kind. It is true that the vegetables ordinarily eaten
+contain all of the elements that are essential to the animal system, such
+as starch, sugar, fat and albumins. Unfortunately, however, the amount of
+the last-named substance is usually so small in food-plants that the
+quantity that would have to be eaten by a normal individual taking active
+exercise would cost considerably more than if a reasonable proportion of
+animal food were included, and--which is of even greater importance--the
+digestive powers of the individual who attempted to live only on food of
+this character would be severely taxed, and, in the long run, probably
+seriously impaired. Furthermore, vegetables and fruits contain
+substances, usually in great quantity, that are scarcely acted upon at
+all by the digestive juices. Chief among the latter is cellulose, which,
+while forming the great bulk of the food of herbivorous animals, is
+scarcely suited to the weaker digestive capacity of the human being;
+practically none of it is converted to the uses of the body. It is thus
+seen that in the average man or woman a dietary consisting largely of
+vegetables would result in the presence in the intestines of a greater or
+less bulk of indigestible materials, which could subserve no good purpose
+other than that they would by their mechanical presence have a tendency
+to cause the bowels to act; as is the case with fruits, however, it is
+unfortunately true that this large residue of undigested food, in one way
+or another, often gives rise to considerable irritation of the mucous
+membrane of the intestine, and frequently produces dyspeptic
+disturbances, among which looseness of the bowels is common.
+
+This brings us to a consideration of the digestibility of vegetables in
+general, which is always the paramount consideration when dealing with
+the value of any substance to be used as a food. It has been before
+remarked that young and vigorous persons seem to thrive on a dietary
+largely of vegetable character, but the case is certainly quite different
+with older people, particularly where their digestive powers are
+impaired. In the latter we often find that severe intestinal disturbances
+follow even after moderate indulgence in vegetable foods--particularly
+where they are served with vinegar, or some other fruit acid. Another
+peculiarity of foods of this kind that makes decidedly against their
+digestibility lies in the fact that, being soft and containing a large
+proportion of water, they are scarcely ever properly chewed, and as a
+consequence they are swallowed in comparatively large masses without
+having been adequately insalivated.
+
+Vegetables may be roughly classified as legumes, roots and tubers, and
+green vegetables, and will now be considered briefly in the order named.
+
+_Legumes,--Beans, Peas, Lentils, and Peanuts._--With the exception of the
+cereals, the legumes are the most valuable of all vegetable foods. Their
+nutritious properties are mainly due to their relatively high percentage
+of nitrogenous material, though they also contain starch and fat. Hence
+these vegetables contain the ingredients necessary to supply all the
+needs of the human economy; unfortunately, however, when eaten alone in
+sufficient bulk to furnish the nourishment required, they often--even in
+healthy individuals--give rise after a little time to dyspeptic
+disturbances.
+
+Of beans, a large number of different varieties are in common use
+including string-beans (or snap-beans), lima-beans, kidney-beans, red
+beans, the frijole, and the Soya bean. String-beans are exceedingly
+palatable, and are very much prized as an article of diet by the peoples
+of all countries. When gathered young and thoroughly cooked while still
+fresh they are exceedingly wholesome, and are very well assimilated, when
+properly chewed, by even those whose digestions are considerably
+impaired. The other beans named are generally eaten dry after having been
+removed from the pod in which they grow. When they are soaked in water
+until they become soft and then thoroughly cooked they make an excellent
+food, and, when not taken in too great quantities, are fairly digestible.
+When cooked with onions, parsley, and red pepper in proper proportions
+they make a very delicious dish. In Japan the Soya bean forms the basis
+for a kind of vegetable cheese which is eaten with rice, and furnishes
+the nitrogenous materials in which the latter is deficient. Peas are
+wholesome when young and fresh and when properly cooked, and as they come
+on in the early spring when other fresh vegetables cannot be obtained,
+they furnish a most acceptable addition to the dietary. When old, after
+their skins become tough, they cease to be digestible, and should not be
+eaten except in the form of purees, during the preparation of which the
+hull is removed.
+
+Lentils are scarcely eaten at all in America, but are much prized in some
+portions of the Old World, as the basis of soups.
+
+Peanuts belong to the group of legumes, though, unlike the others that
+serve as food, they grow beneath the surface of the ground. They are
+highly nutritious, but are, unfortunately, indigestible, owing largely to
+the high percentage of oil that they contain. The latter is extracted,
+and is sometimes sold as olive-oil; in a somewhat different form it is
+made into a sort of butter which is quite palatable.
+
+_Roots, Tubers, and Yams._--Sweet and Irish potatoes, which constitute
+the most important members of this group, have already been discussed
+under the head of breads. Of those that remain, some few, as beets and
+artichokes, may be regarded as related to those just referred to, while
+others, such as carrots, turnips, radishes, parsnips, etc., are generally
+reckoned among the succulent tubers on account of the large proportion of
+juice that they contain. Irrespective of the beet, which furnishes a
+considerable portion of the sugar of commerce, none of them may be looked
+upon as foods of a very important character, as they contain only
+relatively small proportions of sugars, starches, and nitrogenous
+materials. Beets, however, do contain a very high percentage of that
+which makes potatoes so popular,--about eighty-five per cent. of starches
+and sugars, with only a trifle of nitrogenous material. When young and
+tender they are often eaten as a salad, either alone or mixed with other
+vegetables, and are generally regarded as being wholesome and highly
+nutritious. They should not be eaten by dyspeptics when pickled, on
+account of the vinegar.
+
+Artichokes are occasionally eaten, but are not nutritious, although they
+agree well with many persons.
+
+Carrots, when young and fresh, are fairly digestible, but like other
+vegetables are exceedingly apt, particularly if old, to produce
+intestinal disturbances in dyspeptics. They are not very commonly eaten
+in the United States, but where selected with care we would profit by
+their more frequent use. They contain a small percentage of starches,
+with an insignificant proportion of vegetable albumin.
+
+Turnips are exceedingly unwholesome, contain very little nourishment, and
+may be eaten with impunity only by persons in vigorous health. The same
+remarks apply to radishes, and to parsnips.
+
+_Green Vegetables._--Vegetables of this class are of much more value from
+the standpoint of their agreeable taste, and the consequent stimulating
+effect upon the appetite, than from the nutritive materials that they
+contain. Some of them are eaten cooked, while others are usually consumed
+in a raw state. They are all much less indigestible if eaten when quite
+young and fresh--drying seemingly having the effect of producing
+alterations in them that predispose to dyspeptic disturbances in those so
+inclined.
+
+Spinach is one of the most digestible of the entire group, and is much
+eaten in all parts of the world.
+
+Turnip-tops differ in no essential particular from spinach. They have a
+somewhat bitter taste, but when young and fresh are highly palatable, and
+if thoroughly cooked cause comparatively little intestinal trouble, but
+like spinach they contain practically no nourishment. The same may be
+said of the leaves of various other plants commonly served as greens,
+among them beet-tops, and dandelion-tops.
+
+Cabbages, many different kinds of which are habitually eaten as food in
+civilized countries, have comparatively little nutritive value, and are,
+generally speaking, decidedly indigestible, although young and vigorous
+persons, particularly where they take abundant out-door exercise, find no
+difficulty in assimilating the inner portions of the fresh cabbage
+"head." As in the case with other vegetables, the soil and locality in
+which the cabbage is grown largely influences its taste, and to some
+extent its digestibility. It should never be given to infants. Sauerkraut
+is a preparation of cabbage leaves produced by adding salt, and later
+crushing them with considerable pressure; after a time alterations occur
+of a fermentative character, and the product is generally regarded as
+more wholesome than fresh cabbage.
+
+Cauliflower consists of masses of the somewhat modified flowers of a
+plant closely related to the cabbage, and is, when properly prepared,
+palatable, and perhaps somewhat more digestible than cabbage. Cole, and
+Brussels sprouts, are plants of the cabbage family, and are perhaps even
+more indigestible.
+
+_Salad Plants._--The leaves of the lettuce are usually eaten raw, most
+commonly being served as a salad in combination with oil and vinegar, or
+lemon juice. That the leaves possess, when treated in this way, a very
+palatable taste all will perhaps agree, but they cannot be said to be of
+any nutritive value, nor are the acids just referred to conducive to
+their digestibility.
+
+On account of their somewhat pungent taste, watercresses are used in many
+parts of the world as ingredients of salads, but they are, of all
+vegetables, the ones that are most liable to transmit disease to man, for
+in addition to the possibility of contracting in this way typhoid fever,
+dysentery, cholera, and the ordinary intestinal worms, the human being is
+apt to receive with them the eggs of the flukes, and the spores of the
+amoebae that produce chronic tropical dysentery. As they are probably
+never grown under such conditions as to preclude the possibility of this
+danger, it would be the part of wisdom to absolutely refrain from their
+use.
+
+_Onions, Leeks, Shallots, and Garlic._--Vegetables of this group are
+eaten either raw or cooked, and of all those consumed in the former state
+are least liable to transmit disease, owing to the fact that they are
+nearly always thoroughly peeled before being eaten. They have the
+advantage, furthermore, that they may be preserved for long periods of
+time in such a way as to be fit for food, and when properly cooked have a
+delicate flavor, and are quite wholesome although furnishing little food
+for the body. Garlic is never eaten as a vegetable, but serves as the
+basis for many of the delicate sauces for which the French cooks are so
+justly celebrated.
+
+The tomato has been used as a food only within comparatively recent
+times, it having been formerly thought to be poisonous. Like the onion it
+may be eaten either raw or cooked, and if taken in moderation does not,
+as a rule, produce any serious harm. When eaten in greater quantities,
+both on account of the acid that it contains and its relatively small
+proportion of assimilable nutriment, the tomato is exceedingly prone to
+cause intestinal disturbances, and should rather be regarded as a fruit
+than a vegetable. Growing at some distance from the ground, it is rather
+less apt to convey diseases than the majority of vegetables eaten in a
+raw state.
+
+While celery is generally eaten raw, it furnishes a palatable dish when
+cooked in milk. It should not be eaten by dyspeptics or children,
+particularly if raw. Similarly the cucumber has a well-merited reputation
+for producing dyspeptic disturbances. It is only eaten raw, is frequently
+served as a salad, and should be used only when very young and fresh,
+and eaten only by persons of sound digestion.
+
+Okra is much prized in the Southern States as the principal ingredient of
+a very palatable soup, but is not as a rule looked upon with favor by the
+uninitiated. It is also much eaten boiled and served with a little butter
+and pepper. When fresh and young it is fairly digestible, and furnishes a
+very agreeable addition to the dinner.
+
+     In addition to those already referred to, there are a number of
+     vegetables that are very popular either alone, or in combination as
+     salads--particularly in the South; among them are green peppers,
+     parsley, mint, capers, endive, and chicory. The remarks already
+     made concerning green vegetables apply equally to these just
+     mentioned, and it should here again be particularly insisted upon
+     that salads containing acids are unwholesome for infants and
+     children, and should be used sparingly even by those in health.
+     None contains much nourishment.
+
+     Among easily digestible vegetables asparagus probably takes front
+     rank, and in addition to this has the merit of being exceedingly
+     agreeable to the taste. It possesses little nutritive value, but
+     when young, fresh, and well cooked, it may be taken even by infants
+     without harm.
+
+     Rhubarb, or "pie plant," is eaten stewed, and made into pie. It is
+     said to be somewhat laxative, and is decidedly more wholesome than
+     many others. The squash, when properly cooked is comparatively
+     wholesome, but contains little nourishment, and is of no particular
+     value as a food, and the pumpkin is not much better, although
+     useful during the winter for making pies after the ordinary
+     vegetables and fruits are gone.
+
+     Cranberries, when thoroughly cooked and separated from the hulls,
+     form the basis of a delicious jelly that is widely eaten in the
+     winter over all portions of the United States. Like all sweets it
+     is not entirely wholesome for dyspeptics or infants, but as it is
+     usually eaten with meats and not in great quantities, it may be
+     looked upon as being one of the most wholesome of all foods of this
+     class. It does not seem to have such a tendency to produce sour
+     stomach in many dyspeptics as is so frequently done by other foods
+     containing vegetable acids.
+
+
+
+
+CHAPTER IX
+
+DANGER IN FRUITS AND PICKLES
+
+
+It is an error shared almost universally by both medical men and the
+laity that fruits and raw foods are wholesome. Everyone is familiar with
+the fact that fruits produce intestinal disturbances in children,--not
+only when they are very young, but after their digestive apparatus is
+fully developed. Rather curiously, however, instead of ascribing the
+disturbances that follow to the real cause, we generally dismiss the
+matter with the assertion that "early fruits are unhealthy," or trace the
+resulting ill effects to some other equally imaginary factor. In reality
+the reason why diarrhoea and other intestinal troubles so often occur
+after eating fruits in the early spring is that the boy or girl after a
+winter's fast greedily devours enormous quantities of them when they
+first ripen, and disturbances follow in proportion to the amount and
+character of these substances taken.
+
+There can be no question that fruits, while extremely palatable, usually
+produce trouble in dyspeptics, and even in those who still possess
+unimpaired digestive organs ill effects quite constantly follow on the
+heels of the taking of food of this character. Unfortunately, however,
+the great majority of dyspeptics have symptoms that in no way outwardly
+point toward digestive errors; as common examples, we might refer to the
+blackheads, pimples and small boils, so frequently observed on the faces
+of young boys and girls, or the rheumatic pains, and, at a later time,
+the "Bright's disease," that occur in older people. When you tell such
+patients that their trouble is indigestion, they are often mildly
+indignant, and loudly protest that they can eat anything with impunity;
+that they never have heart-burn, feelings of heaviness after eating,
+pains in the abdomen, or other symptoms referable to the stomach and
+intestines. We are rather disposed to be proud of our digestive powers,
+just as we are of our bodily strength, and nothing is more common than
+for chronic dyspeptics to maintain that they have never had indigestion
+in their lives, and to resent any insinuation to the contrary.
+
+Another popular error, almost universally accepted, is that fruits are
+highly nutritious; as a matter of fact they consist almost wholly of
+water, and of materials that are utterly indigestible. The latter
+substances pass through the alimentary tract, therefore, in much the same
+condition that they enter and serve no better purpose than to promote,
+somewhat, activity in the bowels. Nevertheless the writer does not wish
+to be misunderstood as advocating total abstinence from such a palatable
+class of foods; no harm results in most people if they only take
+perfectly ripe and fresh fruits in moderation now and then; and these
+should be always eaten after meals rather than before.
+
+The fruits that contain comparatively little acid are, as a rule, more
+wholesome than those that are rich in substance of this kind. For
+example, perfectly fresh and ripe figs or peaches may be taken by most
+persons with impunity if they be eaten after meals, and at intervals of
+at least two or three days. Acid fruits, particularly lemons, seem to be
+peculiarly unwholesome; apples are prone to cause trouble and can rarely
+be eaten without ill effects, however mellow and palatable they may be.
+It sometimes happens that persons take grape-fruit with less harm than
+others.
+
+Closely akin to fruits in their deleterious action on the digestive
+apparatus are sours in any form whatever. Women, especially, indulge
+freely and at irregular hours in foods containing much vinegar,
+lemon-juice, etc.,--usually in the form of pickles or salads. In healthy
+persons, in moderation, foods of this character perhaps produce no
+appreciable trouble, but nothing is more thoroughly established than that
+they act harmfully on the general run of dyspeptics, such as most of us
+are to a greater or less degree after thirty years of age. This leads to
+the remark that here, as in everything else, we must regard individual
+peculiarities--it being true that one person can eat without ill effects
+what may produce decided disturbances in others, or suffer from excess
+when moderation would entail no ill-effects.
+
+
+
+
+CHAPTER X
+
+DRINKS--PROPER AND HARMFUL
+
+
+An immense amount of rubbish has been written during the last few decades
+concerning the supposed good effect of excessive water-drinking on the
+human economy. Something like a quarter of a century ago a London
+physician by the name of Haig brought forward and strenuously advocated
+the view that a large number of minor ailments were the result of the
+presence in the body of excessive quantities of uric acid; applying the
+well known fact that the substance just mentioned requires a large amount
+of water to dissolve it he conceived the idea that the proper remedy was
+to flood the body with enormous quantities of liquids, and thus, as it
+were, wash the offending substance out of the system. So plausible did he
+make this theory appear that it was accepted very largely by medical men,
+who in turn taught it to the general public. Within recent times it has
+been fortunately shown that Haig's theory was wholly chimerical, and
+that quantities of uric acid greatly in excess of the normal amount could
+collect in the body, or might be injected into the blood-vessels, without
+the least harm resulting; thus, at one blow, this widely accepted theory
+was annihilated, and there now remains no sort of reason for attempting
+to remove uric acid by excessive water-drinking, or by other means.
+
+     It is fortunate that the uric-acid theory has been disproved, for
+     the excessive use of water is not only unnecessary, but highly
+     injurious to the digestive organs, particularly when the fluids are
+     taken at or about meals. Experience has shown that excessive
+     stomach-acidity, which is the most common form of indigestion, is
+     in a large degree dependent on the taking of liquids while eating,
+     and that even in those who are healthy any more than small
+     quantities cannot be looked upon as being wholesome. In dyspeptics
+     liquids seem to act in a hurtful way in several different
+     directions. For example, where persons constantly take liquids
+     while eating the necessity of properly chewing the food is largely
+     done away with; in addition to this the mere presence of water in
+     the stomach seems to tend to the production of increased acidity,
+     for it has often been observed by the writer that even where food
+     was eaten dry indigestion would follow in many dyspeptics if they
+     took water just before or immediately after eating.
+
+The only sensible advice that can be given in this connection is that
+persons should take no more liquids that they feel a desire for, and they
+should avoid taking them in any quantity about meal time. What has just
+been said concerning water applies equally well to milk. When taken alone
+it very frequently agrees with patients much better than does solid food,
+but when mixed with the latter is prone to produce indigestion, just as
+does water. Fermented milk in the form of buttermilk is a very popular
+beverage in some parts of the world, but it may be well doubted as to
+whether it deserves the reputation for wholesomeness generally accorded
+it; being a liquid, and at the same time acid, it is peculiarly prone to
+increase acidity, and is not tolerated by persons who suffer with sour
+stomach. It should, however, be said that it, on the other hand, seems to
+agree particularly well with some people, and has been known when taken
+alone, at least temporarily, to relieve obstinate forms of indigestion.
+
+_Coffee._--The most universal beverage taken at meal time in America is
+undoubtedly coffee. Each morning countless thousands are cheered and
+stimulated by its invigorating properties to undertake their daily tasks,
+but, as is always the case after taking drugs that have such action the
+system has to pay the penalty in a reaction following later, during which
+the capacity for work is diminished. It is, however, true that the effect
+last referred to is not of such importance as to constitute in itself a
+serious objection to the use of coffee, but other ill results are rather
+prone to ensue that in many instances change the aspect of the question
+entirely. In a great many people, particularly after the first vigor of
+youth has passed, coffee produces anything but pleasant effects, and on
+some it seems to act as a downright poison. Like all liquids taken at
+meal time, it predisposes to acid indigestion, particularly when it is
+sweetened. It is likewise true that when it contains any considerable
+quantity of cream the liability to dyspeptic disturbances following its
+use are particularly great--doubtless as a result of the considerable
+quantity of melted fats that it contains under such circumstances.
+
+     From the foregoing it appears then that coffee without either cream
+     or sugar is less unwholesome than when these substances are added
+     to it, but even when it is taken in this way it causes decided
+     symptoms of indigestion in many persons. The writer is not of the
+     opinion that the habitual taking of coffee is to be commended, and
+     would, therefore, not advise its constant use; it, however, must be
+     admitted--as is the case with all other substances that cause
+     indigestion--that in many people, and particularly in those who
+     live out-of-doors and are actively engaged in physical occupations,
+     the use of coffee seems to result in no harm. Like other substances
+     that cause indigestion in a concentrated form, coffee when largely
+     diluted is less apt to produce disturbances of this kind; for
+     example, a beverage consisting of two-thirds of hot skimmed milk
+     and one-third coffee may be taken by many dyspeptics in reasonable
+     amounts without any particular harm. Parents should be warned
+     against allowing growing children to drink coffee; it seriously
+     interferes with the normal chemical changes going on in their
+     bodies, and is almost certain to be followed in later life by
+     nervous dyspepsia.
+
+_Tea._--The stimulating principle of tea is chemically so nearly like
+that of coffee that they are generally considered as being one and the
+same. That they differ decidedly in their action on the stomach and the
+body generally there can, however, be no doubt. The stimulating action of
+tea comes on more slowly than that of coffee, and is correspondingly
+prolonged. In most persons it is not so apt to produce nervousness, nor
+is its action in preventing sleep so pronounced. On the stomach it also
+produces effects that are diametrically opposed to those induced by
+coffee, since, instead of stimulating, it seems actually to retard the
+secretion of acids. It is, therefore, probably true that we should look
+upon tea as a beverage with much less disfavor than we do coffee--though,
+of course, it should always be remembered that there may be, and
+unquestionably are, many exceptions to this judgment.
+
+     Probably no other daily article of food or drink is so commonly
+     prepared in an improper manner as tea--which is all the more
+     curious when we consider that perhaps none other that requires heat
+     for its preparation is so easily made. It should be brewed by
+     simply pouring boiling water upon the leaves, but the vessel
+     containing the decoction should not be placed over the fire while
+     the tea is being prepared. Of even greater importance is the
+     necessity of allowing the water to remain in contact with the
+     leaves only a few moments--_never more than a minute if we wish
+     the tea to be good._ The reason for the latter precaution lies in
+     the fact that tea-leaves contain a considerable amount of tannic
+     acid, and, as the longer the water and leaves remain together the
+     more of this substance is extracted from the latter, it is not
+     difficult to see that we should be careful to allow only a brief
+     contact between the two; the presence of this acid is undesirable,
+     not only on account of the fact that it gives to the decoction a
+     bitter and unpleasant taste, but because it has a tendency to cause
+     digestive disturbances. It is seemingly not generally known that
+     there are many varieties of tea, and that some of them are so
+     superior in flavor and bouquet to others that they might well be
+     entirely different substances. The best of all (in the writer's
+     opinion) are those that are composed largely of leaves grown in
+     Ceylon, usually mixed with India tea. If we will demand of our
+     grocer a first-class Ceylon tea we will find that a beverage may be
+     made from it that will appeal quite as much to the palate as a good
+     coffee.
+
+     Before dismissing this subject finally, some reference should be
+     made to ice-tea. This beverage is exceedingly palatable when
+     properly prepared, and under such circumstances by no means
+     deserves the disfavor with which it is regarded by many. The latter
+     circumstance is entirely due to two things; first, we find too
+     frequently that it is the habit of house-keepers to pour boiling
+     water on the leaves when the midday meal is cooked and to allow
+     them to soak together until night, and second, the fact that
+     lemon-juice is very commonly added to the tea before being drunk.
+     The ice that the tea contains has little or nothing to do with the
+     dyspeptic disturbances that frequently follow the drinking of cold
+     tea. If we will leave out the lemon and pour off the water after it
+     has been in contact with the tea leaves for something like a
+     minute, it will be discovered that practically all of the ill
+     effects usually ascribed to this palatable beverage have been done
+     away with.
+
+_Alcohol._--A discussion of beverages would not be complete without some
+mention of those containing alcohol. This at once brings us face to face
+with the bitter controversy on this subject that has been waged so long
+throughout the United States, and which can only be considered here from
+the standpoint of the effects of alcohol on the human economy, and to
+draw corresponding conclusions.
+
+That alcohol, even in very small quantities, reduces the general strength
+and capacity for work there can be no question, and in addition we find
+from experiments carefully conducted on the lower animals that the
+liability to infection by various disease-producing germs is greatly
+increased by the administration of even minute amounts of the drug. A
+man then who is a habitual user of alcoholic drinks not only thereby
+diminishes his capacity to labor effectually, but at the same time
+renders himself more liable to disease. No more striking example of this
+could be brought forward than the well established fact that persons who
+use alcohol are exceedingly prone to consumption--so true is this,
+indeed, that we might almost look upon the drug as being practically the
+cause of this disease in most instances. Of course the bacillus of
+tuberculosis must be present in order for the malady to develop, but we
+find that the alcohol has prepared a soil for the growth of the germ
+which would not otherwise exist. This holds with equal force as regards
+other infectious diseases.
+
+Again, it is true that maladies that result from bad digestion and
+improper assimilation are frequently produced by the habitual use of
+alcoholic liquors. Gout and Bright's disease are in the vast majority of
+cases the indirect off-spring of habitual drinking. It should be
+noted--and the distinction is of importance--that the affections of a
+grave character most frequently produced by the alcoholic habit do not
+ensue as a consequence of what could be rightly called intemperate taking
+of the drug,--its moderate use more commonly resulting in serious disease
+than when it is taken in great excess.
+
+     The explanation of this probably lies, at least in part, in the
+     fact that the majority of drunkards only take alcohol at greater or
+     less intervals, and as a consequence the system has time to
+     recuperate between sprees. The typical dipsomaniac goes weeks,
+     months, and even years without drinking at all, but when he is
+     seized by the desire for drink he throws everything else aside and
+     spends days and weeks in a prolonged debauch; during this period he
+     eats very little, and as a consequence largely avoids the grave
+     dyspeptic disturbances that would otherwise inevitably result.
+     Alcoholics of this class acquire catarrhal conditions of their
+     stomachs, and if seized with some acute disease, like pneumonia,
+     during or just after a spree, quickly die in a large proportion of
+     cases, but they do not develop gout or Bright's disease as a rule,
+     nor do they very commonly become consumptive, as is the case with
+     those who take the drug in small quantities day by day.
+     Furthermore, it would appear that the grave disorders that so
+     frequently follow the long-continued use of alcohol cannot be said
+     to be the direct result of the use of the drug, but ensue as a
+     consequence of the stimulating action of the alcohol on the
+     appetite, leading to over-eating. Under such circumstances
+     indigestion follows from excessive over-feeding, and this is added
+     to by the naturally irritating effect of the alcohol on the
+     stomach. When this is continued through a series of years, the
+     assimilating power of the organism gradually deteriorates, and we
+     begin to meet with chronic dyspepsia, acute Bright's disease, and
+     cirrhosis of the liver. Let no one then consider that he is not
+     misusing alcohol for the reason that he only takes a drink before
+     meals--it would be far better if he were to go on a moderate spree
+     occasionally.
+
+In this connection mention should be made of the great evil of patent
+medicines containing, and in reality essentially consisting, of alcohol.
+A vast number of them are widely sold under the misleading statement
+that they relieve catarrh, cure diseases of the kidneys, and that
+they act as tonics and general invigorants of the entire system.
+Masquerading under one guise or another they are sold to the unsuspecting
+public--prohibitionists for the most part--who fondly imagine that their
+glass of "bitters," "liver-regulator," or "safe cure for the kidneys," is
+entirely harmless. Let all such be warned that with scarcely an exception
+patent medicines of this class are nothing more nor less than poor
+whisky containing some bitter to disguise the taste, and that they are in
+fact taking a drink when they use nostrums of this kind. The ultimate
+effect of this kind of drinking is to produce serious and grave diseases.
+
+This discussion of the effect of alcohol on the human body would not be
+complete without calling attention to the extraordinary fact that those
+peoples to whom we owe our modern civilization have from time immemorial,
+most of all others, consumed the greatest amount of alcohol. Explain it
+as we may, the fact remains that the greatest achievements of the world
+were brought about by a society in which a very large proportion of its
+members were in the habit of more or less constantly taking alcoholic
+beverages. Naturally, the query is forced upon us whether this drug may
+not have played some important part in the great results achieved.
+Unfortunately, no one can answer one way or another, but our very
+ignorance should emphasize the importance of looking at the question from
+every side, and not jumping at conclusions before they are warranted by
+facts. It is true that most of our positive knowledge on this subject
+would condemn alcohol as being the greatest curse of the ages, but it
+may be that it has played a beneficent part in the affairs of mankind
+through devious paths impossible to trace. Unquestionably a drug, the
+taking of which assists us in momentarily throwing our troubles aside,
+must be of a certain positive value to mankind. If only it possessed
+these good qualities with none of its bad ones!
+
+Having considered very briefly the general effects of alcohol on the
+system a few remarks may be appropriately made concerning the several
+beverages commonly consumed in the United States for which it serves as a
+basis.
+
+_Whisky._--Under the term whisky will here be included all of those
+stronger alcoholic beverages that are the product of distillation. In
+addition to those commonly designated as such we may reckon brandy, gin,
+and rum, and at the same time those subtle combinations called
+mixed-drinks, for which they serve as a basis. It will, perhaps, startle
+the average reader when the statement is made that whisky and its near
+relatives just referred to, particularly when diluted by water, are by
+far the least harmful of all alcoholic drinks. Their bad reputation lies
+in the fact that on account of their large percentage of alcohol they are
+usually preferred by drunkards, and that when consumed in excessive
+amounts by those unaccustomed to their use there often follow those
+frightful crimes with which these particular forms of alcohol are so
+odiously associated. The facts are, however, that when taken in
+moderation they are much less prone to produce indigestion than wines or
+malt liquors, and where one is determined to drink, they should
+unquestionably receive the preference. It should not be understood that
+the writer is in any way advocating their use, but the facts of
+experience compel him to state frankly that the least harmful of all
+alcoholic beverages is whisky, or its near relatives.
+
+_Wines._--There are a large number of fermented juices of fruits that are
+known as wines. They are either sweet or acid in taste, and both are
+peculiarly prone to induce dyspepsia in persons with delicate stomachs.
+Irrespective of their delicate flavor, which, in many instances, appeals
+strongly to the palate, the only virtue that they may be said to possess
+is that they contain alcohol in small amounts; this, however, is off-set
+entirely by their large percentage of sugars and acids, causing them to
+be much more unwholesome than plain whisky.
+
+_Beers and Malt Liquors._--It is very fortunate that in those states of
+the American Union that have recently enacted prohibition laws, beer and
+other malt liquors are now being widely sold under the plea that they are
+non-intoxicating and that they are in no way unwholesome. While it is
+true that the former claim is in a measure correct, it is a fact well
+understood by those who have given the matter study that they are perhaps
+the most unwholesome of all alcoholic beverages. Those in the habit of
+using them are almost universally under the impression that they are
+harmless, and as the taste for them is easily cultivated, those who once
+acquire the habit are very apt to take them in greater or less quantities
+daily. As a result of this, chronic digestive disturbances are always
+sooner or later set up, and the victim in the course of time often
+acquires a gouty tendency, which is all the more dangerous for the
+reason that in America it scarcely ever manifests itself in acute joint
+inflammations. The patient gets into what has been called a "lithemic"
+state, which is but another name for gout, and sooner or later is
+exceedingly apt to develop a chronic form of Bright's disease. It is
+greatly to be deplored that some of our professional national
+school-masters do not address themselves to this subject rather than to
+appealing to the worst passions of the ignorant in attacking the great
+institutions of our country, and in assailing the fundamental principles
+of our government that come down to us as a priceless heritage from the
+wise and patriotic statesmen who first brought our nation into life.
+
+In addition to the three great classes of alcoholic beverages already
+considered there are innumerable others, fortunately but little known to
+the general public, and prized only by connoisseurs in such matters. As
+we happily have no problem confronting us in any way similar to the
+absinthe-habit, so common in France, it is not deemed necessary here to
+do more than merely to refer to them.
+
+
+
+
+CHAPTER XI
+
+IMPORTANCE OF GOOD COOKING
+
+
+Reference has already been made to certain misconceptions concerning
+cooking diligently circulated in recent years by various quacks. The
+victim is advised that he must take large quantities of raw eggs and
+milk, and at the same time is instructed to eat a number of other
+specially prepared articles furnished at a stiff price and certified as
+being raw by the "medical company" furnishing the "treatment." Since it
+is quickly discovered by those who are entrapped by charlatans of this
+kind that the only raw foods that they can take with comfort and without
+disgust are milk and eggs, they naturally practically live on these
+alone, and as these foods are extremely digestible and nutritious,
+improvement in the patient's condition not uncommonly results.
+
+Nevertheless, it is unquestionably true that the vast majority of foods
+are greatly improved in digestibility, and are rendered much more
+palatable by thorough cooking. After being properly cooked there develop
+in foods certain flavors and odors that are highly appetizing, and
+unquestionably aid in the subsequent digestion of the same. With but few
+exceptions, foods are so altered by heat that their proper mastication
+becomes much easier, and cooking, therefore, materially aids in reducing
+them to a state in which they are much more readily acted upon by the
+digestive juices. It should never be forgotten, also, that cooking is of
+the utmost importance from the standpoint of killing bacteria and animal
+parasites that may be present in food. If we were to adopt universally
+the habit of eating everything raw, the general mortality would certainly
+be considerably increased.
+
+_Cooking of Starchy Foods._--Nothing in the whole art and science of
+preparing food for the human being is of so much importance as the proper
+cooking of starches. As a result of the heat employed, certain chemical
+changes are induced in the starch-granules, as a consequence of which
+they are rendered digestible. It is of fundamental importance that at
+all times and under all circumstances the cooking of this class of foods
+should be as thorough as is possible, for when this is not done digestive
+disturbances are sure to follow, and much of the food is actually wasted.
+There are but few cardinal principles in the ordinary hygiene of life
+that are so commonly neglected as this, since it is the habit of a large
+proportion of the American people to consume three times a day masses of
+tenacious starch which has not been acted upon by heat sufficiently to
+render it digestible.
+
+Of all the different methods of cooking starches, by far the most common,
+and, therefore, the most important, is the process called baking. While
+it is not possible in this volume to go into the subject with the
+thoroughness that it deserves, the principal points deserve some mention.
+They may be briefly stated as follows:
+
+     (1) The flour must be made into a dough in which are incorporated
+     substances that produce a gas called carbon dioxide, which, forming
+     in innumerable small bubbles throughout the mass, cause the whole
+     to swell; when this is completed the bread is said to have
+     "risen." Of course the object of this is to produce a thorough
+     breaking up of the sticky dough--with the result that when the
+     bread is finally cooked it is light and fluffy, and can be readily
+     masticated.
+
+     (2) After the process just described has been completed the bread
+     should be thoroughly cooked, for reasons which have already been
+     explained.
+
+     (3) After cooking has been accomplished the bread should be
+     thoroughly dried, either by keeping it hot until this occurs, or,
+     what is better, permitting it to remain warm for a time and then
+     allowing the process to be completed in a natural way by putting
+     the bread aside for several days. It is necessary for bread to be
+     dried in order that it may be thoroughly soaked in saliva during
+     the process of chewing.
+
+If the principles above enunciated be properly followed out, good
+wholesome bread will result. There are, of course, many details connected
+with the preparation of food known to expert cooks into which it will not
+be possible for us to go here, and for which the reader is referred to
+any good cook-book.
+
+Some starchy foods such as rice and potatoes, do not lend themselves
+readily to the production of breads, and are consequently usually cooked
+in some other manner. It cannot be too strongly insisted upon that they
+should be rather _steamed_ than boiled,--the process being usually
+carried out by placing a small amount of water with them and allowing it
+to boil away; we should remember also that the principles just insisted
+upon in connection with making bread apply here with equal force--we
+should cook thoroughly and serve both as dry as is possible.
+
+_Cooking of Meats._--Here again it is necessary to insist upon the
+necessity of thorough cooking. The error has long prevailed that raw
+meats are wholesome, but within recent years it has been clearly
+demonstrated that this old view is erroneous. The muscle-fibers that
+constitute the bulk of the nourishment of meats are separated from each
+other by a substance which cannot be acted upon by the juices of the
+stomach until it has been heated to a temperature which results in the
+cooking of the entire mass. It is true that the muscular substance proper
+may be digested without heat--resembling in this way the white of the
+egg, to which it is chemically closely related; by scraping meat with
+some dull instrument the muscle fibers may be separated in a more or
+less pure state--leaving the substance that requires heat in order to
+become digestible behind--and after having been removed in this way, of
+course, may be eaten in a raw or semi-cooked condition without ill
+effects. In preparing meat it is not absolutely essential that it be
+cooked until thoroughly "done"--a slight tinge of red being allowable.
+
+_Healthful Recipes._--In an Appendix to this volume will be found a
+series of recipes for the preparation of common foods, for which the
+author is indebted to Dr. Mary E. Lapham, of Highlands, N. C. They will
+be found extremely practicable for making not only very palatable but
+thoroughly wholesome dishes; and are earnestly recommended to young
+housewives, who err through ignorance, as a rule, rather than because of
+carelessness or of lack of good materials. It has often been said that
+the road to a man's heart lies through his stomach. It would not be
+surprising to learn that this aphorism fell first from the lips of some
+wise woman who had observed that in a great number of cases unhappiness
+in home-life had resulted primarily from lack of home-comfort, and
+chiefly from unvaried, unappetizing meals and table-service. Another
+point is well worth remembering, especially by young married women: a man
+whose home is pleasant and comfortable is likely to spend as much of his
+time there as he can--if it is otherwise, he will seek some place that
+has these desirable qualities, such as his club, or an arm-chair in some
+corner saloon. Furthermore, a man who is not only abundantly, but
+_nicely_ fed, has far less desire for the stimulants which lead to
+drunkenness, than the man who is denied at home the properly cooked and
+seasonably varied food which his system craves. No better work in the
+"Temperance cause" can be done than to make an attractive home.
+
+These are facts which many a young housewife needs to learn and keep in
+mind; and it is for her benefit that Dr. Lapham has prepared her simple
+but excellent cooking directions presented in the Appendix.
+
+
+
+
+CHAPTER XII
+
+SEVEN AVOIDABLE DISEASES
+
+
+MALARIA FEVER.
+
+Malaria, in its various manifestations, has ever constituted the
+principal obstacle to the civilization of all tropical and semi-tropical
+countries, and as a consequence vast tracts of the richest and fairest
+portions of the world have remained uncultivated and unredeemed from
+their primitive savage state. Recent investigations have shown that this
+disease can be easily prevented if the matter is taken up intelligently.
+
+Malaria is a disease produced by a parasite belonging to the very lowest
+order of animal life--the _Plasmodium malaria_, which is conveyed from
+man to man by that genus of mosquitoes called the Anopheles. The parasite
+attacks and destroys the red cells of the blood, and produces a poison
+that causes the symptoms characteristic of malaria.
+
+_Course of the Disease._--The most common and well-recognized symptoms of
+malaria are those that occur in that variety of the disease which is
+known as malarial or intermittent fever. In this type the patient--who
+may or may not have at intervals for some days noticed chilly sensations,
+a feeling of fullness in the head, and general bodily depression--is
+suddenly seized with a chill followed by a high fever and subsequent
+profuse perspiration; after these symptoms subdue, which generally
+requires several hours, the patient returns to a practically normal
+condition and feels, on the whole, well until the next attack occurs.
+These chills-and-fever paroxysms occur at various intervals depending
+upon the character of the parasite inducing them, the most common form
+being that which produces a chill every day. In some instances the malady
+comes on more insidiously, there being no marked chills but only
+periodical elevations of temperature.
+
+In the more chronic forms of the disease the unfortunate victim is
+frequently subjected for years to attacks of fever coming on at irregular
+intervals, the patient being more or less of an invalid throughout the
+course of the disease. In other instances the brain becomes affected,
+producing very alarming symptoms; and in quite a proportion of cases the
+malady ultimately terminates in chronic Bright's disease.
+
+_Treatment of the Disease._--Most fortunately, we have in quinine, when
+properly administered, a medicine that in practically all instances acts
+as a specific in this affection; but it should be used only on the advice
+and under the directions of a physician. In the more chronic forms of the
+disease, combinations of arsenic, with such tonics as nux vomica, iron,
+and small doses of some of the preparations of mercury, produce permanent
+cures where quinine has failed. It is of the utmost importance that
+attention be given to the treatment, as, so long as the patient remains
+with the parasites in his blood, so long is he a menace to his friends
+and neighbors.
+
+_Mode of Infection Through Mosquitoes._--The most brilliant triumph in
+modern medicine, and one of the most creditable achievements of human
+ingenuity, has been the absolute demonstration that malaria is carried
+from man to man by means of the Anopheles mosquito, and that the disease
+can, in nature, be produced in absolutely no other way. This is not a
+theory, but it is a fact which has been demonstrated in its every detail
+beyond dispute, and we are now happily in a condition to reject our
+venerable notions concerning bad air, miasma, etc.
+
+     Before describing the method by which infection takes place, it is
+     well to say a few words concerning the mosquito that acts as a
+     carrier of the disease, which may be easily differentiated from
+     other similar gnats. The malarial mosquito has a body which is
+     placed parallel to and almost on the same plane with the front
+     portions of the insect, and as a consequence, when at rest on walls
+     or other objects, the back of the body sticks out almost or quite
+     at right angles with the surface upon which it is resting. The back
+     portion of the common mosquito forms an angle with the front part
+     of its body, with the effect that both ends of the insect point
+     toward the object upon which it rests. There are still other
+     differences that clearly differentiate the malarial from the common
+     mosquito, but the one given ordinarily serves to distinguish
+     between them. The malarial mosquito is pre-eminently a house-gnat,
+     being scarcely ever seen in the woods or open, but may be
+     found--oftentimes in great numbers--in all malarial localities,
+     lying quietly during the day in dark corners of rooms or stables.
+     This mosquito practically never bites in the day, but will do so
+     in a darkened room, if a person will remain perfectly quiet; their
+     favorite time for feeding is in the early parts of the night and
+     about daybreak--all of which accounts for the fact, long observed,
+     that malarial fever is almost invariably contracted at night. The
+     malarial mosquito bites and then goes back to some dark corner
+     where it remains quiescent for forty-eight hours, at the end of
+     which time it again descends to feed. Contrary to the general
+     opinion mosquitoes bite many times, and frequently remain alive for
+     months--the malarial mosquito particularly living in cellars and
+     attics oftentimes throughout the entire winter.
+
+     If one of these mosquitoes bite a person with malaria, the
+     parasites are sucked in along with the blood and pass into the
+     stomach of the gnat, making their way ultimately into the body
+     substance; here the parasites undergo a series of multiplications,
+     a single one of them sometimes producing as many as ten thousand
+     young malarial parasites. After the parasites have developed fully,
+     which requires eight days in warm weather, they make their way to
+     the venom-gland of the mosquito and there remain until it bites,
+     when they are injected into the body of the individual attacked
+     along with the poison.
+
+     After getting into the human blood, each parasite attacks a
+     red-blood cell, bores into it, and grows at the expense of the cell
+     until it reaches maturity, at which time it divides up into from
+     seven to twenty-five young parasites which are liberated and each
+     in turn attacks a new cell. This process goes on until a
+     sufficient number of parasites are produced in the individual to
+     cause the symptoms of malaria, and the new subject of the disease
+     thereafter becomes a source of danger to others in the vicinity
+     through the intervention of still other malarial mosquitoes.
+
+_Malaria Avoidable._--From the foregoing it is seen that the proper way
+to avoid malaria is so to screen houses that mosquitoes cannot enter
+them. Persons in malarial districts should not sit on open porches at
+night, and should be careful to sleep under properly constructed nets. If
+this be done, there is absolutely no danger of anyone ever contracting
+the disease. It will be well observed that these precautions are not
+necessary in the daytime, as the malarial mosquito rarely attempts to
+bite during this period.
+
+It should be remembered by those who have the disease that they are a
+constant source of danger to people living in the vicinity, and they
+should be doubly careful as long as the disease persists to avoid being
+bitten by mosquitoes at night. It is furthermore their duty to vigorously
+treat the disease until the parasites are no longer present in their
+bodies, at which time they cease to be a menace to others.
+
+Many children have malaria without showing symptoms, and, if allowed to
+sleep without being properly covered with a net, are very apt to infect a
+large number of malarial mosquitoes; the blood of children in malarial
+localities should be examined from time to time, and if the parasites be
+found, the children should be given the proper remedies until a cure is
+effected.
+
+Particular attention should also be directed to the fact that almost all
+Negroes in malarial localities of the South harbor the parasites, though
+very few of them show symptoms of their attacks. It is, therefore, very
+important that they be treated properly, and their white neighbors should
+see to it, for their own safety, that they do not sleep in houses
+unprotected by nets.
+
+If the precautions herein detailed were properly carried out, for even a
+few months, malaria would practically cease to exist wherever this was
+done, and would not recur unless individuals from other places suffering
+from the disease were to come into the districts where the Anopheles
+mosquito is present, and so give it to the gnats--to be by them
+recommunicated to humanity.
+
+
+TUBERCULOSIS.
+
+Of all the enemies of mankind, tuberculosis, in its various forms, takes
+the first rank. Of protean manifestations, occurring in almost every part
+of the body and producing diseases of the brain, of the nerves, of the
+bones, of the skin, and of all of the internal organs--pre-eminent is the
+terrible malady we call consumption, which is tuberculosis of the lungs.
+It has been estimated that one-seventh of all the people born into the
+world die as a result of this malady in some one of its various forms,
+and it is probable that one person out of every three dying between the
+ages of fifteen and sixty years, succumb to this disease. As a result of
+the labors of thousands of patient, self-sacrificing investigators--many
+of the most distinguished of whom have died of this disease while
+carrying on their work--the peculiarities of this affection are now
+fairly well understood, and if we were to apply the knowledge which we
+now possess in our attempts to free ourselves from its ravages, there is
+no question but that within a comparatively short period of time the
+disease would practically cease to exist.
+
+_Character and Course of the Disease._--Tuberculosis is produced by a
+minute vegetable parasite known as the _Bacillus tuberculosis_, a germ
+which not only occurs in the human being, but is widely distributed among
+the lower animals. Tuberculosis of the lungs (to restrict ourselves to
+this most important manifestation) generally comes on insidiously, there
+being usually no definite period from which the sufferer can date the
+onset of the malady. In the early stages there is usually loss of
+appetite and a pronounced feeling of weakness followed by a slight cough;
+the latter symptom frequently leads patients to erroneously believe that
+their trouble began with a bad cold, when as a matter of fact, the
+catarrhal trouble of the throat and bronchial tubes was originally
+produced by the germs of tuberculosis--there being no such thing as a
+cold changing into consumption. As the disease progresses the patient
+complains of fever and chills, these symptoms being oftentimes
+periodical, and lead to the belief that the trouble is malarial fever:
+this mistake is very common, and whenever such symptoms appear a good
+physician should be immediately consulted. The patient also suffers from
+exhausting night-sweats in many instances, though this is not invariable.
+A rapid loss of flesh is one of the earliest and most common symptoms.
+The symptoms above enumerated continue and grow worse, and in quite a
+proportion of the cases there is, in addition, spitting up blood, which
+in some instances may be so pronounced that it becomes a distinct
+hemorrhage. In the more rapid or "galloping" forms of the disease the
+patient frequently dies within a few weeks or a month or so, while in the
+less severe types the malady may persist for many years before death
+occurs.
+
+_Treatment._--The treatment of tuberculosis by drugs has proven an entire
+failure, but a large number of persons afflicted with this disease will
+recover, if placed under proper hygienic conditions.
+
+The patient should be put on a porch or in a tent, whether it be winter
+or summer, and kept in bed at absolute rest as long as there is any
+fever, and should be fed in abundance with good, wholesome food. While
+this treatment appears simple it should always be carried out under the
+directions of a physician, as it is only possible for those having a
+thorough knowledge of the subject to give such directions as would lead
+to a rapid cure of the patient.
+
+_Modes of Infection._--Hereditary tuberculosis, notwithstanding a popular
+idea to the contrary, is very rare, but there is no question that those
+persons in whose family tuberculosis exists are much more prone to
+contract the disease than others. In just what manner the germ of
+consumption gains entrance to the human body, we are more or less
+uncertain, but there are reasons for the belief that in many instances
+they pass in by means of the inhaled air; there is no doubt that in a
+small percentage of cases the bacillus gains entrance to the body through
+an abrasion of the skin or of some mucous membrane; finally the bacteria
+are often taken in with the foods that we eat, or by putting objects
+upon which the germs are present into the mouth, or eating with hands
+which have been contaminated and not washed. Of the foods that contain
+the germs of consumption, milk is unquestionably the most common, as
+there can be no question that fully 25 per cent. of our cows have this
+disease, and under such circumstances their milk is usually infected with
+the bacillus that produces the malady; meats, likewise, often contain
+germs of this disease, but, as they are usually cooked, no harm, as a
+rule, results.
+
+Of quite as much importance as the introduction of the germ into the body
+is the resisting power of the individual at the time when this occurs,
+since the disease can make no progress unless the tissues have become
+susceptible through lowered resistance. All things then that have the
+effect of lowering the vitality of the body act as predisposing causes to
+consumption; such, for example, as _WANT OF PROPER FOOD_, _LACK OF
+SLEEP_, _IMPROPER CLOTHING IN COLD AND WET WEATHER_, _AND LIVING IN DAMP
+AND IMPROPERLY VENTILATED HOUSES_; excesses, _PARTICULARLY THE TAKING OF
+ALCOHOL_, conduce to the development of the disease--long-continued
+inebriety being beyond doubt the cause that most frequently leads to
+consumption. It is a common error that alcoholic stimulants tend to ward
+off consumption, and it is absolutely certain that these substances not
+only do not act in a curative way in those who have already contracted
+the disease, but are positively detrimental. In order then to avoid
+consumption--and this is particularly of importance for those in whose
+family there is a predisposition to the disease--the individual should
+live soberly, should try at all times to obtain a reasonable amount of
+good food, should sleep a sufficient number of hours, and should be
+clothed properly, particularly in the winter. Those who devote their time
+and energy to the performance of their work--being careful of course not
+to labor excessively--are much more apt to escape consumption than those
+who do otherwise. It is particularly of importance that those who have a
+tendency towards consumption should early learn, and throughout life
+practice, the habit of _BREATHING THROUGH THE NOSE_: if this rule be
+followed a large percentage not only of the germs of consumption, but
+other bacteria as well, are filtered out during their passage through the
+nose and do not reach the lungs. Cleanliness is also of much
+importance--a bath taken each morning in moderately cold water being
+conducive to health, not only as regards consumption but other diseases
+as well. It is of course necessary that dwelling houses should be kept
+thoroughly clean.
+
+     _Advice to Diseased Persons._--In all cases where a person observes
+     in himself, or in those for whom he is responsible, the symptoms
+     already detailed, it is his duty to at once consult an intelligent
+     physician, and if it be found that tuberculosis is present, every
+     precaution should be taken by the diseased individual to prevent
+     the further spread of the malady. _IN SUCH A CASE THE SPUTUM THAT
+     IS CONSTANTLY BEING COUGHED UP CONTAINS MYRIADS OF THE GERMS,_ and
+     it is of the utmost importance in order to prevent other persons in
+     the neighborhood from being infected that this _SPUTUM BE
+     DESTROYED_. The patient should at all times carry about with him
+     either a small receptacle into which the sputum can be
+     expectorated, or a large cloth which would answer the same
+     purpose, and in either case the sputum should be burned; if this be
+     impracticable, it should be placed in some good antiseptic, such as
+     a saturated solution of carbolic acid or a 1-to-1,000 solution of
+     corrosive sublimate in water. The patient's handkerchiefs should be
+     thoroughly boiled, and his clothing should receive like treatment.
+     Every precaution should at all times be observed in order to
+     prevent the sputum getting onto the furniture or floors, as, under
+     such circumstances, it quickly dries and being broken up into small
+     particles is carried by means of the air to other parts of the
+     house.
+
+     The patient should always remember that the quicker he is placed
+     under proper treatment the more the chances of ultimate recovery;
+     in the early stages almost all of the cases of this kind are
+     curable, but later this is not often accomplished.
+
+
+TYPHOID FEVER.
+
+Of all of the infectious diseases prevalent in the United States, typhoid
+fever is one of the most common and fatal. As a result of its ravages a
+vast amount of invalidism, suffering and financial loss is brought about
+each year, and a frightful mortality results. It has for some time been
+recognized that typhoid fever is among the most preventable of all
+diseases, and if our people would bestir themselves and carry out the
+comparatively simple rules that are necessary for its prevention, the
+scourge would, in a short time, practically cease to exist among us.
+
+_Character and Course of the Disease._--Typhoid fever, enteric fever, or
+abdominal typhus, is an infectious disease believed to be caused by a
+specific bacterial germ known as the _Bacillus typhosus_. It develops, as
+a rule, quite slowly, the first symptoms being loss of appetite,
+headache, and a marked fatigue on slight exertion. These symptoms
+gradually grow worse, fever develops, and the patient oftentimes suffers
+with chilly sensations; the temperature gradually rises, and in the
+course of from a few days to a week reaches a height of 102 degrees, 103
+degrees, 104 degrees, or 105 degrees F. In many cases no symptoms exist
+that indicate trouble with the bowels, but in the severe forms of the
+disease diarrhoea generally comes on during the first week and continues
+throughout the course of the disease.
+
+During the second week the symptoms above detailed continue, becoming
+often more severe, and there develops great nervousness and delirium.
+About this time there are frequently observed over the chest, abdomen and
+thighs, minute reddish spots resembling flea-bites; these spots last for
+a few days and then pass away and are followed by a fresh crop in other
+situations. During this period of the disease inflammation of the
+bronchial tubes frequently comes on, and now and then pneumonia develops.
+Bleeding from the bowels is an occasional highly characteristic symptom
+of the second week. When the disease follows a normal course, the
+symptoms during the third week begin gradually to abate; the fever
+lessens, and the patient, though much emaciated, gradually returns to a
+normal condition.
+
+     Unfortunately, however, the disease does not always pursue this
+     favorable course, for, in quite a proportion of instances, the
+     symptoms increase in severity during the second or third week, the
+     patient becomes profoundly prostrated, the delirium deepens, and
+     death occurs. The hemorrhage from the bowels, in some instances, is
+     so severe that death is produced even in comparatively early stages
+     of the affection.
+
+     In many instances, through indiscretion, usually as a result of
+     eating solid food, patients who are apparently on the road to rapid
+     recovery, relapse, and the disease repeats the course already
+     detailed.
+
+     It is of importance to remember that now and then so-called walking
+     cases of typhoid fever occur, the disease in these instances being
+     characterized by the fact that the symptoms are so slight that the
+     sufferer does not feel it necessary to go to bed. However, in these
+     mild cases, fatal hemorrhage from the bowels is as frequent as in
+     the severer types, and as a consequence the patient should receive
+     careful attention. Moreover, it is of importance to remember that
+     from this mild form of the affection the most malignant varieties
+     of the disease may be contracted.
+
+     The mortality in typhoid fever varies from five to twenty per
+     cent., depending upon the character of the disease and the nature
+     of the nursing and treatment that the patient receives.
+
+_Modes of Infection._--It is clear that typhoid fever is the result of
+the entrance into the body of some minute form of germ-life, whether this
+be the bacterium generally supposed to induce the disease or not. This
+contagion is beyond question a living something which multiplies with
+great rapidity under proper conditions, and, escaping from the bodies of
+those infected with the disease, in one way or another, reaches other
+individuals. It is beyond question true that the virus passes from the
+body of those infected by means of the urine and feces, and it is likely
+that the secretions from the mouth and nose frequently contain the germs
+that cause the fever.
+
+As the germs are certainly extraordinarily minute, a very small amount of
+any of these excretions might produce the disease in healthy individuals
+if it were to get into their bodies through water, milk, or any uncooked
+food, or if it were to find lodgment about the nose or mouth, or get upon
+the hands of other persons. It should also be remembered that the virus
+may easily get upon cooking-utensils, drinking-cups, bed-linen, and other
+articles with which we are constantly brought into close contact, and
+that the disease might be transmitted in this way. It is also true that
+the malady may be carried from place to place by insects, particularly
+flies; the latter may readily get enough infectious material upon their
+legs in various ways, and then, crawling over the food, leave the deadly
+poison deposited upon it.
+
+_Treatment of Typhoid Fever._--As soon as the symptoms appear, a
+physician should be called and his directions faithfully and carefully
+followed out. Nothing in this disease is of more importance than careful
+nursing, and it is absolutely necessary that the patient receive only
+liquid diet until the physician permits other food.
+
+Wherever possible then, patients with typhoid fever should be completely
+isolated, since, if this is not done, other members of the family are
+almost sure to contract the malady--a result which almost everyone has
+seen who has had any experience with the disease. Wherever possible
+patients should be sent to a hospital, but where this cannot be done they
+should be placed in an outhouse, if practicable, or in an isolated room,
+which should be thoroughly disinfected after the patient's recovery. No
+one should visit a typhoid-fever patient, except when compelled to do so,
+and we should be particularly careful to prevent children from coming in
+contact with them, as it has been shown that they contract the disease
+much more readily than grown people. It is also of importance that
+persons should not sit for any length of time in the sick room, and,
+above all, under no circumstances, should cooking and eating be done
+there. The room in which the patient is placed should be furnished only
+with those things absolutely necessary, and it is particularly desirable
+that carpets and curtains should be removed. It is well to wash the floor
+each day with some antiseptic solution.
+
+Those persons who come in contact with typhoid fever should wear outer
+clothing which can be easily washed and boiled. After touching the
+patient, or any of his clothing, the hands should be at once thoroughly
+scrubbed in an antiseptic solution. Of course, under no circumstances,
+should the nurse eat or drink from the same vessels that the patient
+does.
+
+None of the excretions from persons afflicted with typhoid fever should
+ever be emptied until thoroughly disinfected with creo-carboline or
+strong lime-water, and under no circumstances should these be poured out
+in the neighborhood of springs or wells. Towels, handkerchiefs, and
+clothing that comes in contact with the patient should be thoroughly
+disinfected before being sent to the laundry. This is best accomplished
+by thorough boiling, but in cases where this can not be at once carried
+out, it is advisable to use some chemical antiseptic; of these, perhaps
+the best is creo-carboline, which may be employed in a 1-500 solution in
+water; where this solution is not obtainable, a 5-per-cent. solution of
+carbolic acid in water will answer. It should also be remembered that the
+water in which typhoid-fever patients are bathed necessarily becomes
+infected, and this should always be thoroughly disinfected before being
+emptied. These precautions should be carried out for some time after the
+patient has recovered, as it is well known that persons, under such
+circumstances, for some time frequently contain the poison in their
+evacuations.
+
+     After the patient recovers, the room should be disinfected with
+     formaldehyde gas obtained from the substance known as "formalin."
+     This gas may now be obtained from the formalin without the use of
+     heat in the following manner: When everything is ready, and the
+     room properly sealed, thirteen ounces of permanganate of potash to
+     each quart of formalin are placed in a large vessel, the room being
+     closed immediately after the two substances are put together; it is
+     important that the permanganate be placed in the vessel first. When
+     this method is employed a quart of formalin should be used to each
+     one thousand cubic feet of air-space in the room. As the gas, by
+     this process, comes off with great rapidity, it is not necessary
+     to keep the room closed more than about four hours. This method is
+     to be advised for the reasons that it acts more quickly than the
+     older one, and there is never danger of fire.
+
+     In cases where houses are too open to permit of disinfection by
+     means of gas, the sick chamber should be thoroughly washed with a
+     solution of corrosive sublimate, carbolic acid or some other good
+     disinfectant.
+
+
+HOOK-WORM DISEASE.
+
+It has been only recently recognized that a large percentage of the
+invalidism and a great number of the deaths yearly in the southern
+portion of the United States are caused by a very small intestinal
+parasite known as the _Necator americanus_, or hook-worm. This parasite
+has unquestionably existed over the area just named since the advent of
+the Negro--recent investigations having shown that the worm is in all
+probability of African origin. This hook-worm disease is probably the
+most common of all the serious diseases prevalent in the South, and as it
+is easily curable, and can be readily prevented, there is no matter which
+should be of greater interest to the people in the infected regions,
+especially those who live in villages or on farms.
+
+_Character of the Disease._--The animal parasite called hook-worm closely
+resembles, externally, the pin-worm which so often occurs in children.
+The female, which is larger than the male, measures somewhat more than
+half an inch in length, and has the thickness of a knitting-needle; the
+male is between a quarter and three-eighths of an inch in length as a
+rule. The parasite possesses around its mouth a row of minute plates
+somewhat resembling hooklets, by means of which it grasps hold of the
+mucous membrane of the intestine and bruises it sufficiently to cause the
+blood to flow; with this blood the parasite nourishes itself. At the same
+time the worm injects into the tissues a poison which has much to do with
+the symptoms that occur in the disease that it produces.
+
+These worms are usually present in great numbers, there being as a rule
+from 500 to 2,000 of them, and as they unquestionably live at least eight
+or ten years, the unfortunate victim suffers for a long period of time as
+a result of their presence. While living in the intestines the females
+lay enormous numbers of eggs which pass out with the feces, and under
+suitable conditions of temperature and moisture there develops within
+each of them, within from two to three days, a minute snake-like embryo
+which bursts through the shell of the egg and passes into the neighboring
+earth. Here the embryos live for considerable periods of time, and,
+ultimately, may infect other individuals, or those from whom the eggs
+were passed. There are at least two ways by which these embryos gain
+entrance into the human body. Some do so by getting into drinking-water
+and being swallowed; but, extraordinarily, they most frequently penetrate
+through the skin. When this happens the parasite, in passing through the
+skin, produces the disease known as "ground-itch." The vast majority of
+the victims of this affection are children with whose skin the embryo
+comes in contact while they go barefooted during the summer months.
+
+_Course of the Disease._--Having entered through the skin, the embryos of
+the hook-worm, moving by a circuitous route finally reach the intestines,
+and, grasping hold of the mucous membrane with their saw-like teeth, they
+begin to suck blood and grow until they reach the size of the adult worm
+in about a month or six weeks. Depending upon the number which have
+gained entrance, and the susceptibility of the individual, there now
+begins to develop symptoms of profound anaemia; the skin of the child
+becomes very pale, and assumes a sort of yellowish hue, and in cases
+where there is a severe infection, the victim begins to suffer with
+shortness of breath and dropsy. When this occurs the patient sometimes
+dies, but more commonly death results from contracting some other
+disease, which, under ordinary conditions, would produce no serious
+results. One of the most unfortunate effects of this malady is that when
+children become infected they cease to grow, and frequently retain the
+appearance of early youth even after they have reached full maturity in
+years. These unfortunates are generally incorrectly regarded as
+dirt-eaters. The symptoms frequently last over a period of many years, as
+in the intestines of these victims the worms that originally infect them
+live certainly eight or ten years, and during this period it is beyond
+question true that additions to the original number are frequently
+received.
+
+_Diagnosis and Treatment._--There is no disease that can be
+diagnosticated with more ease and certainty; the eggs are present in the
+feces in great numbers, and by means of a microscope they can always be
+detected. In all cases where the disease is suspected, a half-teaspoonful
+of the feces of the person supposed to be infected should be placed in a
+bottle and sent to a competent microscopist for examination. This is done
+free of charge at the laboratories of most State Boards of Health in
+those parts of the country where the malady exists. Whenever an
+individual shows the symptoms above detailed, an intelligent physician
+should at once be called. We have medicines that act as specifics, and
+the disease can always be cured in a very short period of time.
+
+_Preventive Measures._--Of course the best method of preventing this
+disease is to administer to those already infected the proper medicines,
+and cause the expulsion from the intestines of the worms that lay the
+eggs.
+
+The indiscriminate scattering of the feces around the stables, so very
+common in many districts, should be absolutely forbidden. Around the
+house where individuals have lived who have the disease every care should
+be taken to prevent contact with the earth in the neighborhood of places
+where the ground might have become infected. It would be advisable for
+children and others to wear shoes for at least a year after the last
+individual having the disease was cured; and as a precautionary measure
+it should be insisted upon that properly constructed privies or
+water-closets should be at every house, and that they should be used by
+everyone in whom there is a possibility that the disease exists.
+
+
+DIPHTHERIA AND ITS TREATMENT.
+
+Loeffler's discovery in 1884 of the germ of diphtheria, and its relation
+to the disease of the same name, established the specific infectious
+nature of this malady, and demonstrated beyond a doubt that membranous
+croup is not ordinarily an independent affection, but is almost always
+simply diphtheria of the wind-pipe. The discovery of antitoxin, some time
+later, reduced the mortality of diphtheria from an average of 30% to 10%
+in ten years; its use has also shortened the course of the disease, and
+decreased greatly the frequency of the paralytic conditions that not
+uncommonly follow this malady.
+
+_Character and Course of Diphtheria._--Diphtheria is an affection caused
+by a bacterial microbe which produces a poison that acts locally upon the
+tissues invaded, and also, as a result of its introduction into the
+general circulation, brings about more or less profound effects on the
+entire system.
+
+The period of incubation is from two to ten days. The onset is generally
+characterized by a rise of temperature from 100 deg.F. to 104 deg.F., chilliness,
+headache, and pain in the back and limbs. Albuminuria is common. The
+glands of the neck often become swollen. In mild attacks a slight sore
+throat is all that is complained of. In the majority of cases the disease
+attacks the throat and tonsils, and is characterized locally by the
+appearance of a membrane, which is usually gray or yellowish-white,
+elastic, and adheres tightly to the surface upon which it lies. At
+times, however, the membrane is soft and pliable, and is easily separated
+from the tissue; such cases are frequently diagnosticated as follicular
+tonsillitis. A bad cold is occasionally the only symptom of the disease.
+The diagnosis should always be confirmed by bacteriologic examination. In
+some instances the wind-pipe is primarily attacked, but when the disease
+affects this part of the throat it is generally a consequence of the
+extension of the membrane downward from the region of the tonsils. In the
+former case the diagnosis is somewhat difficult, as cultures taken from
+the throat may not show the presence of diphtheria bacilli, though
+material that is coughed up may contain myriads of the germs; in this
+phase of the disease interference with respiration is the symptom most to
+be feared. The mucous membrane of the nose, eyes, ears and generative
+organs, may be affected. Wounds are also liable to become infected with
+this organism. In rare instances the membrane may extend down into the
+bronchial tubes and lungs, and has been found on post-mortem examination
+covering the inside of the stomach.
+
+As complications we may have broncho-pneumonia, acute Bright's disease,
+inflammation of the internal structures of the ears, bleeding from the
+nose, inflammation of the valves of the heart, and sometimes paralysis of
+this organ, with death; the last named sequel of diphtheria comes on
+during convalescence, usually from two to four weeks after the subsidence
+of local symptoms, and is due to inflammation of the nerves that control
+the heart. Much less commonly paralytic conditions of the palate, throat,
+eye muscles and the nerves of taste occur, and under rare conditions,
+paralysis of the lower extremities. Paralysis of some kind follows in
+from ten per cent. to fifteen per cent. of the cases, and appears with
+equal frequency after the mildest as well as following the most severe
+cases.
+
+_Mode of Infection._--The germs of diphtheria may be carried in articles
+used by persons with the disease, or they may be communicated by direct
+contact. The micro-organism is found in the secretions from the mouth,
+throat, or nose, and in particles of detached membrane. Bedding,
+utensils, etc., used in the room where a patient has diphtheria, are
+liable to carry the germs if taken from the sick-room, and consequently
+should be always properly disinfected before being removed. Milk-bottles
+carried into the sick-room, or handled by persons caring for the patient,
+should never be returned to the dealer without being disinfected. Cats,
+and less frequently dogs, may contract the disease and convey it to those
+with whom they come in contact. Unrecognized mild cases are a frequent
+means of spreading the disease, as also is a too early release of
+patients after recovery. It is a much safer method of procedure to
+require at least two negative examinations before releasing a patient
+from quarantine, as during convalescence the germs may be entirely absent
+on one day and a few days later be quite abundant. The bacilli may remain
+in the throat from a few days to several years after the disease is
+apparently entirely well, and under such circumstances the persons
+carrying them become quite as great, if not a greater, menace to those
+with whom they came in contact as they were during the height of the
+disease. A thorough disinfection of the room and everything used about
+the sick person should be carried out after the patient is released.
+Complete isolation should be observed during the illness, and as long as
+the bacilli remains in the throat.
+
+_Treatment._--Diphtheria antitoxin is the specific treatment of this
+malady, and should be given early in the disease. The chances of recovery
+decrease in proportion to the length of time existing between the onset
+of the affection and the time of administration of the drug. Antitoxin
+may be repeated in six hours after the initial injection if improvement
+is not noticed, but ordinarily twenty-four hours should elapse between
+doses. It is well to remember that it is safer to give too much antitoxin
+than too little. The initial curative dose varies from 2,000 to 5,000
+units, according to the age of the patient and the severity of the
+disease. When a case is seen late it is often advisable to begin with a
+large dose,--it being good practice under such circumstances to use at
+once as much as 10,000 units or even more. The average case requires from
+the beginning to the end of the treatment a total of from 10,000 to
+20,000 units, but occasionally 50,000 or even 100,000 units may be
+necessary. There are very few risks in giving antitoxin. In a series of
+50,000 cases treated with it only two deaths occurred sufficiently early
+after the injections to warrant the belief that this unhappy result was
+produced by the drug. It is worth remembering that asthmatic cases bear
+the administration of antitoxin very poorly; a marked and sometimes
+serious embarrassment of respiration, with cyanosis, unconsciousness, and
+general collapse may follow its use, but recovery is usual in such cases.
+
+     A condition known as anaphylaxis or hypersensitiveness, which at
+     present is being much studied, may sometimes occur in the human
+     being. This hypersensitiveness is manifested by the extraordinary
+     peculiarity that any number of doses of antitoxin may be given
+     provided they are administered within a period of less than ten or
+     twelve days. On the other hand a single minute dose may induce this
+     state after the period named, and, as we never know whether a
+     patient is going to develop it or not, it becomes a question as to
+     the safety of giving a second injection after ten or twelve days
+     have elapsed following the administration of the initial treatment.
+     As it is true that this hypersensitiveness once established in
+     animals may continue throughout life, it becomes a question as to
+     whether or not it is quite safe to administer antitoxin to an
+     individual who has had the drug given him at some prior time, and
+     we are not as yet in a position to definitely determine the risks
+     that are involved in such a procedure. There is no reason to doubt
+     that this hypersensitiveness is much less marked in man than in the
+     lower animals, and there can be no question that it much less
+     commonly develops, but notwithstanding this it would be the part of
+     prudence to avoid a second administration of the drug after the
+     interval referred to in all instances where this seems possible.
+     Anaphylaxis is thus seen to bear an important relationship to what
+     is commonly called the "immunizing treatment" to prevent
+     diphtheria, which consists in giving a moderate dose of antitoxin
+     to a person immediately after exposure to the disease. Under such
+     circumstances a degree of immunity is undoubtedly secured, but this
+     passes off in the course of a few weeks, and the patient then
+     becomes just as susceptible as he was before. Should he now
+     contract diphtheria, we would be confronted with the possibility
+     that the treatment by means of antitoxin might possibly produce
+     serious and even fatal results.
+
+     Occasionally rashes occur several days after the inoculation, but
+     such disturbances are insignificant except for the immediate
+     discomfort experienced. Antitoxin concentrated by the Gibson method
+     has reduced to a considerable extent the number of cases in which
+     rashes occur.
+
+Treatment other than by antitoxin is symptomatic. Where the disease
+occurs in the wind-pipe, it may be necessary to pass a tube into its
+upper opening to allow the patient to breathe, and in other instances the
+wind-pipe is itself opened from the outside in order to permit a
+sufficient amount of air to enter the lungs to maintain life.
+
+It is of the utmost importance that patients be kept in bed until all
+danger of complications has passed. Death from heart-failure several
+weeks after the diphtheria in the throat is well, is not an uncommon
+result of the disease, and is especially prone to follow even the
+slightest exertion. Patients under such circumstances have been known to
+die from raising themselves up in the bed.
+
+
+CEREBROSPINAL MENINGITIS.
+
+Meningitis, or spotted fever, is one of the most terrible and fatal of
+all diseases, every case proving fatal in some local epidemics.
+
+Although the cause of the disease has been known for a number of years,
+the exact method by which the germ that produces it spreads from man to
+man was until quite recently entirely unrecognized, and even now it
+cannot be said that the whole matter has been demonstrated.
+
+_Character and Course of the Disease._--Cerebrospinal meningitis is
+produced by a minute vegetable (bacterium), the _Micrococcus
+intracellularis_. This germ does not appear to occur normally in any of
+the lower animals, nor has it been found in the outer world, and is
+therefore to be regarded as distinctly a human parasite. It is very
+fortunately a germ of low vitality, as it develops only at about blood
+heat, and when expelled from its normal dwelling-place in the human body
+it dies very quickly.
+
+     The accompanying illustration shows how these bacteria appear under
+     the microscope; the drawing was made from fluid taken from the
+     spinal canal of a patient suffering from cerebrospinal meningitis.
+     These germs get within the skull and spinal canal, and produce
+     violent inflammation of the coverings of the brain and cord; these
+     membranes are called "meninges," hence the name "cerebrospinal
+     meningitis." Within a short time after their entrance pus is
+     produced, and the condition becomes practically one of abscess
+     around the brain and spinal cord.
+
+In almost all cases the disease is preceded by a slight catarrhal
+condition of the nose and throat, the symptoms being those of an
+ordinary cold. The symptoms that point to the covering of the brain being
+attacked come on with great suddenness; there is usually a chill,
+followed by intense headache, vomiting, restlessness, with great dread of
+noises and bright light; in many cases reddish spots appear beneath the
+skin, and these are usually tender on pressure. In some cases the muscles
+of the neck become very stiff, and contract so that the head is drawn
+backward. The temperature is somewhat irregular, but is always above
+normal in the beginning, and sometimes goes very high; the pulse as a
+rule is normal, or but little accelerated. After the patient remains in
+this condition for a period varying from a few hours to several days, he
+generally becomes unconscious, and in a comparatively short time dies. In
+some cases the symptoms after starting off very violently quickly
+subside, and the patient makes a comparatively rapid recovery. In other
+instances the disease begins more mildly, the patient having more or less
+of the usual symptoms, but not so severely as is ordinarily the case; in
+such cases the patient may die, after lingering weeks or months; or may
+make a protracted recovery, frequently with partial paralytic conditions
+that permanently remain.
+
+     Unfortunately we possess no specific for this disease. Recently
+     there has come into vogue a treatment by a serum supposed to have
+     antitoxic power against this disease, but its exact value is, as
+     yet, by no means settled; it must be used early if any good is to
+     be expected from it. In addition to the antitoxin all that can be
+     done is to keep the patient quiet with anodynes, and to minister to
+     his comfort in every way possible. Ice applications to the head
+     sometimes alleviate the intense headache. As the disease is
+     practically an abscess around the brain and cord, perhaps the most
+     rational treatment would be to open up the skull and let the pus
+     drain away.
+
+_Mode of Infection._--As this disease is one that is due to a specific
+germ it is obvious that it cannot exist without the presence of this
+organism; the malady is therefore infectious, and must necessarily be to
+a certain extent contagious, notwithstanding the fact that it is
+generally thought not to be so. The reason that the affection has not
+been thought to be contagious may be explained by the following facts:
+Recent investigation has shown that in many, if not all, instances of
+this disease, the germ may be found in the nose and throat, where, as
+has already been explained, it sets up a condition resembling an ordinary
+cold. In all probability the infection takes place in the nasal cavity
+first, and the germ ultimately finds its way to the coverings of the
+brain. Now there is every reason to believe that in many, and probably in
+a great majority of instances, the germ goes no further than the mucous
+membrane of the nose, and the patient merely has as a consequence what he
+considers an ordinary cold. It is clear, however, that if another
+individual, who was very susceptible to this germ, should contract the
+disease from this person, he might have the meningeal form of it. In
+other words, it is probably true that the vast majority of people who are
+attacked by this organism simply get colds as a consequence, and only now
+and then does a person get meningitis as a result. This explains why the
+disease does not ordinarily appear contagious.
+
+The facts above stated are of much importance in combating the spread of
+this disease. People who are exposed to those having meningitis should be
+exceedingly careful not to get upon their persons any of the secretions
+that come from the patient, and during periods of epidemics those who
+observe a bad cold coming on should promptly consult their physicians,
+and do everything to prevent the development of all catarrhal conditions
+in their noses.
+
+During epidemics persons with colds should be very careful not to allow
+other people to become infected from them. As cold and wet are
+undoubtedly predisposing causes to colds it is well for everyone to shun
+such exposure during periods when meningitis is prevalent; debilitating
+influences, such as alcoholic excess and lack of sleep, should also be
+avoided.
+
+
+HYDROPHOBIA.
+
+This disease, as it occurs in man, is practically always conveyed by the
+bite of some animal, the dog being the usual offender. The poison is
+present in the saliva of the diseased animal and is transmitted through
+wounds made by its bite.
+
+As observed in the dog, there are two types of the disease,--one the
+"furious," the other the "paralytic."
+
+     _In the furious type_ the animal first appears to be restless and
+     somewhat excited. He seeks dark places and apparently prefers to be
+     by himself. In this stage of the disease the dog's appetite is good
+     and may be excessive; he responds to orders although his attention
+     can be attracted only for a moment at a time. As the malady
+     progresses the animal becomes more and more restless, and develops
+     a desire to tear those things about him into pieces. There is
+     described a peculiar bark at this stage of the disease; instead of
+     ending as it ordinarily does, it is prolonged and terminates in a
+     higher pitched note simulating a cry. This is supposed to be very
+     characteristic at this stage of the affection. The appetite
+     gradually diminishes, food is refused, and swallowing becomes
+     difficult. As the symptoms gradually progress the dog shows signs
+     of delirium and begins to wander. As a rule, he goes about with his
+     tail hung, mouth wide open, and with a wild look in his eyes,
+     biting as he goes, anything that happens to be directly in his
+     path; seldom does he turn aside to disturb anything or anybody. In
+     the later stages of the disease paralysis generally develops,
+     beginning in the hind legs and soon involving the body. If the
+     animal be now carefully observed it will be seen that he cannot
+     swallow. There is no dread of water, as the name "hydrophobia"
+     implies, and as is commonly thought, the animal often attempting to
+     drink, but owing to the paralysis of the muscles of the throat this
+     is impossible. Inability then to swallow either water or solid food
+     is one of the surest and most reliable signs of rabies. Weakness
+     becomes very marked, and the animal finally lies down in a stupor
+     and dies. The entire course of this type may last from six to ten
+     days; generally it is four or five.
+
+     _The paralytic type_ of the disease occurs in fifteen or twenty per
+     cent. of the cases. The onset is, as a rule, the same as that
+     observed in the furious type. Instead, however, of the dog
+     beginning to wander, as previously mentioned, the animal becomes
+     paralyzed, the paralysis first affecting the muscles of the jaw,
+     later of the tongue. As is the case in the furious type of the
+     disease, the animal loses the power to swallow both solids and
+     liquids, but has no fear of water. The mouth remains wide open, the
+     tongue protruding, and an abundant amount of thick saliva exudes.
+     The animal remains quiet, does not attempt to bite any animal or
+     individual. Death occurs on the second or third day of the disease.
+
+_Precautions._--When an individual is bitten by an animal either supposed
+or known to be rabid, the wound should be immediately cauterized with
+some caustic, preferably concentrated nitric acid. This should be applied
+without fear because it is safer to use too much than too little. In case
+this is not available any strong caustic may be used. Punctured wounds
+should be laid open with a knife and the surfaces freely cauterized. It
+should not be forgotten that the slightest scratch from the tooth of a
+rabid animal may lead to the development of hydrophobia in man, and it
+therefore behooves all persons bitten by dogs to take every precaution
+possible. Even though the animal at the time may appear to be healthy,
+some strong antiseptic should be applied to the wound, and the animal
+carefully watched until all possibility of his having the disease has
+passed. Many persons have died from slight wounds inflicted by animals
+appearing at the time to be perfectly well.
+
+Attention should also be directed to the fact that wounds where the teeth
+of the animal pass through the clothing are not so dangerous as those
+where no such protection intervenes. Bites about the face and head are
+much more frequently followed by rabies than those inflicted on the
+extremities, and, of course, where wounds are deep the chances of
+infection are much greater; where injuries of the latter kind are
+inflicted it is practically out of the question to thoroughly cauterize
+them, and the patient should immediately receive the Pasteur treatment.
+It is probable that if thorough cauterization be not done within five
+minutes that it cannot be relied on to prevent the development of the
+disease; where there is any doubt the only safety lies in the Pasteur
+treatment. Where a person is bitten by a dog supposed to be rabid the
+animal should be caught, if possible, and kept carefully isolated for at
+least ten days; should it appear well after the expiration of this period
+no fear need be felt as to the results of its bite, but if it should die
+the head should be cut off, packed in ice, and sent to some laboratory
+for examination.
+
+_Under no condition should the animal be killed, as the best possible
+proof of the harmlessness of its bite would lie in its continuing to
+live._
+
+_Treatment._--Since the epoch-making researches of Pasteur, laboratories
+have been installed in various parts of the world for the purpose of
+making a vaccine by means of which it is possible, by gradual
+immunization, to prevent the development of hydrophobia in persons bitten
+by rabid dogs. This is done by a series of injections of a weak virus
+prepared according to the directions of Pasteur. _It should always be
+remembered that no harm can come from the treatment whether the patient
+was bitten by a rabid dog or not, and that in all cases of doubt no
+hesitation should be felt in resorting to it._
+
+
+
+
+CHAPTER XIII
+
+HYGIENE OF THE SICK ROOM
+
+
+Far too little attention is generally accorded to the proper care of the
+sick,--the prevailing opinion being that the royal road to recovery under
+the circumstances is opened up only through the taking of drugs, and that
+provided the appropriate ones be given in sufficient quantities recovery
+will result. No greater mistake is possible. As a matter of fact, there
+are very few diseases for which we have medicines that act in a specific
+manner, and far more is usually to be hoped for from good nursing.
+Fortunately the general public is beginning to recognize the truth of the
+statements just made. It has only been a short time since the trained
+nurse was unknown except in the larger medical centres, but now her
+presence and beneficent influence is being felt from one end of the land
+to the other, and her importance is destined to increase with the onward
+march of time; she is undoubtedly the greatest advance that we have made
+in medicine during the last decade.
+
+Where persons are ill they should always be attended by a trained nurse
+if possible, but if this is out of the question a few suggestions as to
+the sick room and its hygiene should certainly not be omitted from any
+book dealing with rural sanitation.
+
+_Ventilation and Warmth._--The sick room if possible should be located on
+the sunny side of the house, and should have fire in a fireplace if the
+weather be cold. It is of the utmost consequence that the room have
+windows and doors by means of which it can be at all times thoroughly
+ventilated. At all seasons of the year a room on the lowest floor of the
+house is more satisfactory, since it is warmer in the winter and cooler
+in the summer. The room should not be uncomfortably cold, though it is
+much better to have the temperature too low than to have the air stuffy.
+In most diseases ventilation is of supreme importance, and should be
+secured at any cost. Where, however, it is compatible with thorough
+ventilation, a temperature of about 70 deg.F. is generally considered most
+desirable.
+
+Before a patient is moved into a room all superfluous furniture should be
+taken out, particularly carpets and hangings of all kinds. It is likewise
+of the utmost importance that all insects, particularly flies, be
+excluded by proper screening.
+
+The patient's bed should be narrow, and a mattress is much to be
+preferred to a feather bed. The mattress should be protected by a rubber
+sheet or newspaper pads; oil-cloth cracks and wrinkles too badly to be of
+service for this purpose. The rubber sheet should of course be kept under
+the sheet nearest the mattress. The cover should consist of a sheet which
+is long enough to fold back at the head over the other covering for some
+distance, and blankets should be used for warmth in preference to quilts.
+The bed should be kept scrupulously clean, and the linen and covering
+should be removed when soiled. The nurse should see to it that
+bread-crumbs do not remain in the bed.
+
+In removing soiled bed-clothes the following plan is the one usually
+adopted. The patient is moved to one side of the bed as near the edge as
+possible, and the sheet beneath him loosened at the head and the foot and
+on the opposite side; it is then rolled up toward the patient and pushed
+well up under him, leaving the side of the bed opposite to that upon
+which he is lying bare; upon this the new sheet is placed, which is then
+tucked under the edges of the mattress, and the patient rolls or is
+pulled back over on it. The soiled sheet is then removed and the edges of
+the fresh one pulled over the portions of the bed still uncovered, and
+secured in the usual way.
+
+_General Precautions._--The room should also be kept scrupulously clean;
+all sweepings should be burned. Soiled linen and all excretions from the
+patient should be promptly removed, and if the latter need not be
+preserved for the inspection of the physician, should be at once
+disinfected and properly disposed of. Milk and other food should not be
+left in the sick room; and soiled glasses and dishes should be removed
+and washed at once in boiling water.
+
+Persons who are ill should not be allowed to have company. There is
+nothing more important in connection with the looking after patients with
+infectious diseases than this precaution. The writer has often seen in
+the country districts patients with typhoid fever and other infectious
+diseases surrounded by the neighbors from miles around,--the entire
+company often eating and drinking in the room occupied by the afflicted
+person. The strain that results on the patient from a practice of this
+kind might well in many cases have fatal consequences, and there is no
+question whatever that many diseases, particularly typhoid fever, are
+scattered in this way from house to house and from one community to
+another.
+
+The diet should be given regularly and should consist strictly of only
+such things as are allowed by the physician.
+
+All medicines should be given absolutely according to directions, as
+otherwise having a doctor is worse than useless.
+
+All patients should have a daily bath, special attention being given to
+their hair, teeth, mouth and nails. In many cases it is necessary to
+wash the patient's mouth frequently with some antiseptic wash. This
+should only be done on the expressed instructions of the doctor.
+
+
+
+
+CHAPTER XIV
+
+EMERGENCIES AND ACCIDENTS
+
+
+Few things are of greater importance, and nothing is more neglected than
+instructing school-children how to act in emergencies. Particularly is
+such knowledge of value in the country. In cities the need of
+understanding matters of this kind is not so great, since it is usually
+possible to secure at short notice some one capable of dealing with any
+situation that may arise. Children very quickly grasp knowledge of this
+character, and opportunities frequently offer for an actual demonstration
+of the proper remedies in the case of accidents. When the instructor
+speaks of cuts and burns they at once understand what is meant.
+
+The most serious result of our neglect in this particular is that our
+children pass through life with the most meagre knowledge of the proper
+way in which to meet accidents of all sorts, for where they are not
+taught during their school days they, for the most part, remain ignorant
+of matters of this kind throughout their maturer years. It is much to be
+hoped--though this is somewhat of a digression--that the old unscientific
+and senseless system of teaching, which persists even in the present time
+to a considerable degree, may in the future give way to a more rational
+and practical plan of instruction--one that will deal with perceptible
+needs rather than abstractions.
+
+The most common emergencies will now be taken up and considered in
+detail.
+
+_Drowning._--The subject of drowning is one of especial interest in rural
+districts, since it is here that accidents of this kind are most apt to
+occur, and skilled attention is most difficult to obtain. It is of the
+utmost importance to remember that people may be resuscitated after
+having been under the water for considerable periods of time, and we
+should, therefore, look upon no ordinary cases as hopeless until the
+proper restorative measures have failed.
+
+On removing the body from the water we should not waste time by
+attempting to drain the water from the victim's mouth, as the amount of
+this substance that enters the air-passages under such circumstances is
+so trifling that it may be entirely disregarded. The drowned person
+should be placed face down upon the ground with the head slightly turned
+to the left, and we should begin at once with artificial respiration.
+
+_Artificial Respiration._--This is accomplished by the operator kneeling
+between the separated legs of the patient and placing his hands on the
+small of his back, the thumbs nearly meeting at the middle of the spine,
+and the other fingers spread out over the lower portion of the chest; the
+operator then sways his body downward and forward slowly, counting three
+during the movement, then quickly swinging backward releasing the
+pressure on the patient's chest; again count three and repeat the
+original movement. The pressure should be brought to bear from twelve to
+fourteen times a minute, and the movement should be kept up until the
+patient begins to show evidences of being restored, or until it is quite
+evident that life is extinct.
+
+This system of artificial respiration was originated by Professor
+Schafer, as the head of a commission appointed by the British
+Government, and is now universally regarded as being by far the most
+satisfactory of all such methods.
+
+In the accompanying figures are shown the positions assumed by the
+patient and operator while carrying on artificial respiration.
+
+It should be remembered that the victims of accidents of this kind suffer
+considerably from lowering of the temperature of the body as a
+consequence of the long exposure to water, and we should, therefore, also
+direct our attention toward bringing about an immediate reaction by means
+of warm blankets and hot bottles, and by vigorous rubbing of the
+patient's body.
+
+_Danger from Wounds._--Wounds may be produced by a great variety of
+objects, but chiefly, of course, by cutting instruments. Where they are
+caused by duller objects, producing more or less tearing and bruising of
+the tissues, they are more apt to be followed by infection with
+disease-producing germs than where smoothly cut, and consequently require
+greater care in treatment. Germs sufficient to produce death may be
+introduced into the body by the most minute wound; it is for example well
+known that fatal consequences have resulted from the bites of various
+insects, and the writer has personally seen a case where a pin-prick was
+followed by lockjaw and death. Such facts teach us that we should be
+careful in avoiding wounds of all kinds, and, that after they have been
+received, they deserve attention, however insignificant they may appear
+to be.
+
+     Wounds resulting from objects more or less covered with dirt are
+     particularly dangerous, since under such circumstances the germs of
+     lockjaw are apt to be introduced into the body, and fatal
+     consequences not uncommonly ensue. It is astonishing how frequently
+     the disease just referred to follows where a barefooted child
+     sticks a dirty splinter or a rusty nail into its foot, and it
+     cannot be too strongly urged that it is the duty of the parent in
+     such instances to call in a competent physician at once. The reason
+     that injuries of this kind are so apt to be followed by lockjaw is
+     that the germ that produces the disease lives practically
+     everywhere in the earth--being especially common in the rich soil
+     of gardens and other highly fertilized earths; and the germs are so
+     minute that thousands of them might be present on the point of a
+     pin without being visible to the naked eye. The bacilli of lockjaw
+     do not grow at all where exposed freely to the oxygen of the air,
+     and as a consequence of this fact we rarely see the disease that
+     they produce developing after slight superficial wounds; much more
+     commonly the malady results from a wound made by some penetrating
+     object, such as a splinter of wood, a nail, or a pin.
+
+     The lesson that these facts teach is that where wounds are small
+     and deep it is the part of wisdom to cut them open freely in order
+     that they may be cleansed as far as is possible, and at the same
+     time allow the air to obtain free access to their deepest portions;
+     a wound of this kind should not be sewn up, but should be left open
+     and allowed gradually to heal up.
+
+     The reason why lockjaw so frequently follows wounds from the
+     premature explosion of fireworks is that the paper used in fire
+     crackers, etc., often contains the germs of the disease and is
+     driven deeply into the tissues. In view of the very considerable
+     mortality that yearly occurs among the children of this country it
+     seems incomprehensible that our legislatures--which commonly
+     exhibit such an uncontrollable desire to regulate their neighbors
+     in every possible way--should not long ago have placed the ban on
+     fireworks of all kinds.
+
+_Treatment of Wounds._--The treatment of wounds necessarily depends to a
+considerable extent on their character and general severity: there are
+certain practices, however, that apply in all cases, and should,
+therefore, be resorted to wherever injuries of this kind occur. Where the
+wound is superficial the bleeding is as a rule trifling in character,
+and very quickly stops of its own accord. In other cases, particularly
+where deep, larger blood-vessels may be severed, and if they be of any
+considerable size, the hemorrhage will not cease until the subject
+becomes exceedingly weak, and in some instances the bleeding will go on
+until death results. Where bleeding is profuse, it may generally be
+assumed that one of the larger vessels has been cut, and under such
+circumstances it should be compressed until skilled assistance arrives.
+There is a popular but very erroneous impression that arteries can only
+be stopped by tying; as a matter of fact any one possesses sufficient
+strength in the fingers to pinch them enough to stop the hemorrhage. If
+possible, the operator should get his finger down into the wound, after
+which he can quickly discover the exact point where pressure stops the
+bleeding. One who is unaccustomed to surgical practices would, of course,
+hesitate at doing this, but it cannot be too strongly urged that a
+procedure of this character produces little or no pain after the finger
+is first introduced, and that no one should be deterred by foolish
+squeamishness from immediately doing that which in many instances can
+only save the life of the victim.
+
+     Where arteries are evidently bleeding--which may be inferred from
+     the spurting character of the hemorrhage--a tight bandage above the
+     seat of the wound, if on one of the extremities, will often be
+     followed by a cessation of the bleeding, and where only small
+     vessels are cut, a bandage tightly applied over the wound itself
+     may accomplish a similar result. Under such circumstances the
+     reader should be warned that it is not safe to leave a limb tightly
+     bandaged in this way for any considerable length of time, as
+     complete death of the part below may result. Where then a ligature
+     is placed above or over a wound, it should be loosened cautiously
+     every twenty or thirty minutes, and should be left off for a time.
+     If the wounded artery begins to bleed, one should resort to local
+     pressure upon it with the finger for five or ten minutes, after
+     which the bandage may again be applied.
+
+As soon as all bleeding has ceased, the wound should be thoroughly washed
+out by means of water that has been boiled and allowed to cool; the
+operation may be greatly assisted by using a rag or a piece of cotton
+that was boiled in the water. If there be grease or other dirt that does
+not readily come away soap may be freely used.
+
+After the wound has been thoroughly cleansed, some sort of antiseptic had
+better be applied. Unquestionably the best of all of these is tincture of
+iodine, a small amount of which should be poured directly into the wound.
+A saturated solution of carbolic acid in water is also a fairly good
+disinfectant, and may be employed where the tincture of iodine cannot be
+obtained. A solution of corrosive sublimate in water--one part of the
+former to one thousand parts of the latter--is much used as an antiseptic
+by surgeons, but when placed directly in wounds has a tendency to cause
+much irritation, and is by no means so efficient as either of the
+disinfectants just referred to. In the country it is an old custom to use
+turpentine, or resins from several different species of pines; these are
+fairly efficient antiseptics, and should be employed where it is
+impossible to obtain those that are better. It should always be
+remembered that thorough washing out with boiled water and soap is in
+itself a procedure that will remove a considerable proportion of any
+germs that may have got into the wound, and that if carefully done, it
+is almost as efficient as the best antiseptic.
+
+After the wound has been thoroughly cleansed by water and antiseptics, it
+should then be bandaged with a cloth that has been previously boiled and
+dried, if no regular surgical dressing is at hand. Every precaution
+should then be taken to prevent it being reopened. Collodion is sometimes
+used over small wounds, and is quite efficient in that it forms a coating
+over any surface upon which it is placed that is impermeable to both air
+and water. Small wounds that have been thoroughly cleansed and
+disinfected with tincture of iodine may be safely and satisfactorily
+closed by means of the substance just mentioned, but it should never be
+forgotten that the germ of lockjaw--which is the one, ordinarily, most to
+be dreaded in such injuries--lives and grows best in the absence of the
+oxygen of the air, and that a covering of collodion would materially
+assist in the development of this dreadful disease.
+
+In those instances where pus forms in wounds, they should be at once
+reopened and allowed to drain. It very often follows after
+cuts--particularly if they be not properly cleansed--that a scab forms on
+the outside, holding beneath a greater or less amount of pus. The
+presence of the latter can generally be inferred by a wound presenting a
+red and angry appearance around its edges, and from swelling and pain. As
+soon as such a condition is observed, the scab should be thoroughly
+soaked in water and removed, and it is then necessary that the wound be
+kept open and allowed to drain freely until it heals up from the bottom.
+A failure to observe precautions of this kind may result in
+blood-poisoning, and finally even in death. After a wound begins to
+suppurate it does little good to put antiseptics into it, as they cause
+considerable irritation, and under no circumstances do they put an end to
+the pus formation. Open drainage of the wound, and keeping up the general
+health of the patient, are the only means that we possess of successfully
+combating conditions of this kind.
+
+Inasmuch as we possess an antitoxin that unquestionably has the power of
+preventing lockjaw, if given sufficiently early, it is the part of
+wisdom to administer at once a sufficient dose of this substance to any
+child who has received a penetrating wound from some dirty object, or
+from the explosion of fire-crackers. Statistics show that under such
+circumstances lockjaw may be prevented in almost all cases. If we wait
+until the disease develops, the antitoxin is of no value.
+
+_Care of Sprains._--The seriousness of sprains is very generally
+underestimated, and as a consequence many persons go through life with
+ankles that are abnormally weak, and even painful in bad weather, and in
+which there is a tendency to swell and become exceedingly troublesome
+after a slight wrench. In all true sprains there is more or less actual
+tearing of the ligaments that bind the joint together, and, if the injury
+be not properly treated and the joint thoroughly supported, complete
+recovery in many instances never takes place.
+
+As soon as a sprain occurs the injured joint should be immersed in water
+just as warm as can be borne, and hot water should be from time to time
+added in order to keep the temperature sufficiently high. The bath should
+be continued for several hours--the longer the better. Thus the pain and
+swelling will be greatly reduced, and the tenderness which, in the
+beginning, is so excruciating, will largely disappear. The next step is
+to properly support the injured parts in order that unnecessary movement
+may be prevented, thus avoiding further tearing of the ligaments. This
+may be accomplished by means of various splints--the most popular being
+those made of plaster of Paris, or silicate of sodium, either of which
+will require the services of a physician in order to have them properly
+applied.
+
+     Within recent years a treatment has come much into vogue, which is
+     exceedingly satisfactory, and has the advantage that it does not
+     require the service of an expert in order to have it properly
+     carried out. This consists in the application of strips of adhesive
+     plaster to the skin over the seat of the injury and for some
+     distance both above and below the joint affected. Ordinary
+     sticking-plaster is not the best for this purpose, though in an
+     emergency it might be used; much better is the so-called mole-skin
+     plaster, which is much thicker, and does not require moistening
+     before being applied. The plaster should be torn into strips about
+     three-fourths of an inch wide and twelve to eighteen inches long.
+     Where the ankle is the seat of the trouble, a strip is firmly
+     applied to the back of the foot, beginning just behind the toes,
+     and is brought around the ankle and carried up on to the calf of
+     the leg--thus partially winding the plaster around the leg. The
+     first strip having been applied, another is put on in a similar
+     way, the edges of the latter overlapping those of the former. This
+     is continued until one side of the ankle is fairly well covered,
+     after which we may begin operations on the opposite side, carrying
+     the strips around the leg in such a way as to meet and overlap
+     those first put on. This process is continued until the entire
+     joint is completely covered with the plaster. It is of the utmost
+     importance that the foot be put in a natural position before we
+     begin to apply the plaster, as, otherwise, it will be left in a
+     constrained and uncomfortable position, which will do away largely
+     with the good effects of the splint. Where carried out in the
+     proper way it is in the highest degree astonishing to see how
+     perfectly the joint is supported, with the effect that the use of
+     the injured limb may be immediately resumed. The writer recalls
+     having seen a young lady with a frightful sprain, who could not
+     bear to touch her foot to the floor, improve to such an extent
+     under the treatment as outlined that she was able to go to a ball
+     and dance through the evening on the day the injury occurred.
+
+Not only does the immediate resuming of the use of an injured limb, when
+treated in this way, appear not to be injurious, but the ultimate
+recovery seems actually hastened. After a day or so it is well to remove
+the plaster splint first applied and put on another, as the former has by
+this time usually ceased to fit the injured joint--owing to the
+diminution in the swelling. The splint may be changed three, four, or
+even five times, if deemed necessary, though two or three applications
+generally amply suffice. _This or some other splint should be kept on the
+injured joint for at least a month or six weeks, as otherwise complete
+recovery frequently fails to occur, with the permanent weakening of the
+joint as a consequence._
+
+Of course it is always desirable to have a physician apply the splints
+for a sprain where this is feasible, but with a little care it may be
+done by any intelligent person who will observe closely the directions
+given. The plaster should be put on moderately tight, but the utmost care
+must be exercised in not carrying this to an extreme, as in such cases
+serious results might ensue. In order that it may be determined as to
+whether or not the splint is too tight, it is advisable to watch the
+patient's toes for some hours after the plaster is put on, and should
+they be found to be very cold, and particularly should they begin to show
+a dusky discoloration, it is evidence that the strips are exerting too
+much pressure, and they should be at once removed. Under such
+circumstances, in a half an hour or so, the splint could be reapplied
+with safety.
+
+The mole-skin plaster, which is used in making the splint just referred
+to, may be obtained in rolls of any width from all druggists; and as the
+plaster keeps practically indefinitely, it should be in the
+medicine-closet of everyone living at a distance from skilled medical
+aid.
+
+After a sprained ankle the patient should wear shoes that come well up
+above the injured joint, and they should be laced tightly until some time
+after all symptoms of trouble have disappeared; it would be on the safe
+side to wear shoes of this kind from six months to a year, depending upon
+the severity of the injury.
+
+_Treating Bruises._--Bruises are not usually followed by serious
+consequences if properly treated. They result from injuries that tear
+the tissues beneath the skin to such a degree that hemorrhage from many
+minute blood-vessels occurs in the injured part. In the course of a few
+hours they often present a truly alarming appearance, being swollen and
+greatly discolored, but they are not as a rule followed by any permanent
+ill results. Where bruises are slight no treatment of any kind is
+required, as in a short time the effused blood is absorbed, and the part
+returns to a normal condition. Where more severe it is not a bad practice
+to cover them with flannels wrung out from hot water, the same being
+renewed from time to time, and the applications kept up for from six to
+twelve hours. Usually at the end of this time the soreness and swelling
+will have considerably abated, and the injured tissues quickly return to
+a normal condition.
+
+_The reader should be warned that under no circumstances should the skin
+be opened, even though it may be quite obvious that there is a bluish
+mass of blood immediately beneath._ Where this mistake is made, infection
+of the injured tissues with the germs that produce pus inevitably
+results, and as a consequence the patient suffers with a discharging
+wound for a considerable period of time. In rare cases germs get into the
+injured parts without the skin having been opened, and there results
+under such circumstances a condition which closely resembles that of an
+ordinary abscess. The probability that this undesirable complication has
+arisen is shown by the swelling becoming greater and more painful some
+days after the injury has occurred, and under such circumstances a good
+physician should be at once consulted, as it will be necessary to make an
+incision into the diseased area.
+
+_Soothing Burns._--One of the most common and painful of injuries are
+burns. Small superficial burns require no particular treatment. Where,
+however, they are of sufficient severity to merit attention, the simplest
+and best of all treatments is to immerse the diseased part in cold water,
+and here it should remain at least some hours, or until competent medical
+aid can be secured. Medical treatment of injuries of this kind is not
+particularly satisfactory, though there are some drugs that may be used
+with more or less benefit. Chief among them is picric acid, which may be
+applied by means of a cloth wrung out of a one per cent. solution of this
+substance in water. Another treatment which has some merit, and which has
+long enjoyed a certain vogue among both medical men and the laity, is a
+combination of equal parts of lime-water with either olive or linseed
+oil; this is called carron oil and is applied in the same way as the
+picric acid solution. All three of the remedies referred to act largely
+by preventing the access of air to the burned surface, and they,
+therefore, may be replaced by any bland and non-poisonous substance which
+accomplishes like results.
+
+_Accidents from Heat and Cold._--The climate of the United States is
+characterized by extreme variations--there being over almost its entire
+extent during the winter months a series of "cold waves," during which
+excessively low temperatures are often experienced,--particularly in the
+northern and western portions of the country. During the summer, on the
+other hand, we have almost everywhere periods during which the
+temperature goes very high--often accompanied by excessive atmospheric
+moisture. As a consequence of these extremes in temperature it could only
+be expected that we would often experience bad effects, so that serious
+illness, and even death, occasionally result.
+
+Of the two extremes, excessive heat is much the more dangerous, and is by
+far more frequently followed by fatal results--particularly in crowded
+cities. Fortunately for the dwellers in rural districts the precise
+conditions under which excessive heat is followed by serious consequences
+are not so frequently encountered as in the more populous centers, and as
+a result we find that serious ill effects from high temperatures are by
+no means so common in the former as in the latter. There are, however,
+two quite well defined and distinct morbid conditions that are the result
+of high temperatures, and inasmuch as they differ in their symptoms as
+well as in their treatment, it will be necessary to consider them
+separately.
+
+_Sunstroke._--Sunstroke is characterized by a rapid onset, the patient
+usually complaining of an uncomfortable sense of burning heat and a
+feeling of dizziness and depression. Nausea, vomiting, and diarrhoea are
+common, frequently an intense headache, and sooner or later a muttering
+delirium. The patient's skin is dry and hot, the face is flushed, and the
+eyes suffused, and a thermometer will show a bodily temperature of from
+105 deg. to 110 deg. or even 112 deg.F. In fatal cases it is usually some hours
+before the patient dies, though sometimes he succumbs almost instantly.
+
+When attacked, the patient should at once be removed to some shady place,
+and should be held in a sitting posture against any suitable object that
+may be at hand. The clothing should be loosened at once, and every
+endeavor should be directed towards lowering the temperature of the
+victim. This is best done by pouring ice-water or the coolest water that
+can be secured freely over the entire body of the patient. This treatment
+should be continued until the temperature approaches the normal--the
+vigor of the measure employed gradually decreasing, as the patient shows
+signs of getting better. Improvement is shown by a gradual return of
+consciousness.
+
+_Heat-Prostration._--Like true sunstroke, heat-prostration comes on with
+an extreme suddenness. The patient becomes suddenly dizzy, and sinks to
+the ground in a state of collapse. The skin is pale and cool, the pulse
+limp and weak, and the thermometer shows the temperature to be somewhat
+below normal. The patient should be laid on the ground in a cool, shady
+place, and stimulants at once given. By far the most efficient of them is
+a hypodermic injection of morphine and atropine, to which strychnine in
+appropriate doses may be added.
+
+_Guarding against Sunstroke and Heat-Prostration._--Excessive heat is the
+basis of both of these conditions, but there are many contributing causes
+which play a more or less important part in their production.
+Notwithstanding the fact that they are regarded as being different, and
+that the treatment and symptoms of the two conditions vary widely, there
+can be no doubt that certain depressing influences, in every way similar,
+play an important part in their causation.
+
+     Foremost among such influences alcohol claims first place, and
+     unquestionably not only predisposes to all diseases brought on by
+     heat, but lends much greater gravity to an attack--the drunkard
+     rarely recovering from true sunstroke, and frequently dying from
+     the much less dangerous heat-prostration. It is said that the
+     latter condition is particularly prone to occur after freely
+     indulging in beer or other malt liquors. Not only does alcohol
+     predispose to these morbid states, but other influences that
+     depress the general vitality are more or less apt to predispose to
+     the production of both, such as loss of sleep, overwork, worry,
+     excessive eating, and insufficient food. The danger is greater when
+     there is excessive moisture in the air, so that at such times we
+     should particularly avoid excesses of all kinds, and as far as
+     possible, keep out of the direct rays of the sun.
+
+_Frost-bite._--In the extreme northern and northwestern portions of the
+United States frost-bite is not uncommon in winter. The part attacked
+becomes suddenly bloodless, presenting much the appearance of the skin
+after death. The victim is usually not aware of the fact as at first
+there is no pain. As soon as a condition of this kind is observed,--and
+in cold countries persons are quick to inform the victim when they notice
+it,--the place should be vigorously rubbed with a piece of ice, or with a
+handful of snow, and this should be continued until the circulation again
+returns as evidenced by the parts becoming reddened. A rapid warming of
+the affected parts is not advisable, the result being not unlike that of
+a burn.
+
+_Chilblains._--Many persons suffer during the winter from
+chilblains--this being a state in which more or less pain and itching is
+produced in a part as the result of poor circulation. Such a condition is
+usually the result of a combination of cold with the affected part being
+more or less compressed, and as a consequence, we find that troubles of
+this kind are more frequently in the feet--particularly where tight shoes
+are worn. The remedy for troubles of this character is to wear
+loose-fitting shoes, and to thoroughly protect the parts by appropriate
+woolen socks. It is particularly of importance to change the socks often,
+since as soon as they become moistened with perspiration a tendency to a
+recurrence of the trouble is very great. Drugs are of no particular use
+in conditions of this kind. Chilblains are more commonly suffered in
+Europe than in America. One young American lady in Paris acquired them
+one winter, and "knowing no better," as she told the writer, cured
+herself by "boiling the chilblains"--soaking her feet in the hottest
+water she could endure. The affliction did not return; and the novel
+recipe was delightedly followed by all the art-students of the
+neighborhood.
+
+_Blisters._--Small blisters on the feet are not uncommon as the result of
+wearing tight, or ill-fitting shoes. Wherever possible, they should be
+quickly relieved from all compression, and should under no circumstances
+be opened.
+
+     The treatment is very simple and quite efficient, provided it be
+     instituted while the skin is still intact, and consists simply in
+     placing over the affected area a small piece of mole-skin plaster,
+     which should extend for a short distance out on the normal skin
+     surrounding the blister; the same sort of plaster should here be
+     used as was recommended for supporting sprained joints, and is an
+     article so useful that it should be kept in every house. Where
+     blisters have ruptured, the better plan is to apply some
+     antiseptic, like tincture of iodine, and after having allowed it to
+     dry, stick on some plaster as already directed. If no antiseptic be
+     at hand the plaster should be used any way, but it should be
+     frequently removed in order to see that no suppuration is occurring
+     beneath. Small blisters, the result of burns, may be treated in a
+     similar way with good results.
+
+_Tooth-ache._--Tooth-ache is a condition for which there is no excuse in
+the present state of knowledge. As soon as decay begins in a tooth it
+should receive the attention of a competent dentist, and where this is
+done a true tooth-ache never occurs. Where one has been so neglectful as
+to permit the exposure of the nerve of a tooth, he can only be saved from
+much suffering by going at once to a dentist. In the meantime, various
+measures may be adopted to diminish the pain. A piece of cotton dipped in
+dilute carbolic acid and thrust into the cavity will almost immediately
+relieve the suffering for the time being. Oil of cloves, or a mixture of
+this substance with chloroform, applied in a similar way will bring about
+a like result. The reader cannot be too often reminded of the fact that
+bad teeth not only cause much suffering, but likewise lead to many
+digestive disturbances, and as a consequence little could be of more
+importance to the health of the body than to see to it that they be kept
+in perfect order. Where teeth are knocked out, they will often grow back
+and render good service for many years afterwards if replaced
+immediately in their sockets.
+
+_Bites of Animals._--Wounds of this character, particularly those
+produced by dogs and cats, are not at all uncommon. Where it is
+definitely known that the animal is not rabid, the treatment should be
+that of punctured wounds,--to the chapter on which the reader is referred
+for further information.
+
+Where there is reason to suspect that the animal has hydrophobia, it
+should be, if possible, at once confined, and watched for developments.
+Under no circumstances should it be killed. If the animal is rabid, it
+will be unable to eat or drink, and will die in the course of a few days;
+should it survive not the least fear need be felt as to it having had
+hydrophobia, as no instance is on record where the disease was followed
+by recovery. For further information on this subject, the reader is
+referred to the special article on hydrophobia (page 211).
+
+_Hiccough._--Hiccough is a condition caused by a spasm of the diaphragm.
+All methods for the relief of this somewhat annoying condition are based
+upon the idea of having the patient hold his breath as long as is
+possible. The remedy is best applied by the sufferer holding his breath
+and leaning as far backward as is possible, and in the meanwhile
+distracting the attention by pointing the index finger of one hand
+towards the nose, and bringing the former toward the latter as slowly as
+is possible. Sticking the tongue out and holding the breath at the same
+time will often relieve hiccough, or if the victim can be induced to
+sneeze the distressing symptom will at once cease. The _slow_ swallowing
+of a few sips of water will frequently put an end to the trouble.
+
+
+
+
+CHAPTER XV
+
+WHAT TO DO WHEN POISONED
+
+
+The vast majority of cases of poisoning occur in children, and are,
+almost without exception, due to carelessness of their elders, and
+therefore preventable.
+
+As soon as it is recognized that anyone has swallowed a poison of any
+kind, a competent physician should be summoned with the utmost haste, and
+in the meantime much may be done, in most cases, to minimize the effects
+of the substance taken. The patient should at once be urged to drink as
+much water as is possible, in order that the poison may be diluted, and
+every effort should be made to induce vomiting; this may often be brought
+about as soon as the stomach is full of water, by tickling the throat
+with the finger, or with any other object that can be readily introduced
+through the mouth. As quickly as possible, some warm water should be
+secured, to a quart of which either a teaspoon of salt or mustard should
+be added, and the patient urged to drink until the stomach is thoroughly
+distended; following this, particularly where aided by tickling the
+throat, vomiting may be generally induced, with the effect, of course, of
+expelling a greater or less proportion of the poison from the stomach. If
+it be known that the poison is an _acid_, ordinary cooking soda should be
+added to the water that the patient drinks, as in this way all acid
+substances are at once neutralized.
+
+If the patient has taken an _alkaline_ poison, he should immediately be
+given diluted vinegar, or water into which the juice of lemons or oranges
+has been squeezed; such harmless acids neutralize poisonous alkaloids
+just as harmless alkalies antidote poisonous acids.
+
+_Arsenic poisoning_ usually results from the accidental swallowing of
+rat-poison or some insecticide, as Paris green, or else some sort of
+green dye, many of which contain salts of arsenic in some form. An emetic
+should be at once given, to be followed by the whites of several eggs
+dissolved in a small amount of water; sweet milk may also be
+administered with benefit.
+
+Accidental poisoning by _phosphorus_, results usually from children
+eating the heads of matches, and it is rarely the case that enough of the
+substance is taken to produce serious results. The poison, however, is a
+deadly one if taken in sufficient quantity, and where it is found that
+substances containing it have been swallowed the most energetic measures
+should at once be resorted to. Warm water containing mustard or some
+other emetic should at once be given, and this should be followed by
+whites of eggs and sweet milk. It is well also to try to get rid of any
+of the phosphorus that might remain in the stomach by giving the patient
+some saline purgative like Epsom salts.
+
+Where _carbolic acid_ has been taken, the fact can be readily determined
+by noting the characteristic smell of this substance on the patient's
+breath, and by observing that the mouth and throat present a more or less
+whitish appearance. The treatment to be of any avail, should be of the
+most energetic character. The patient should at once drink largely of
+water, and vomiting should be induced as quickly as possible. Either
+milk or the white of an egg should then be given. Ordinary quick-lime, or
+even plaster from the walls of the house, may be stirred up in water and
+administered to the sufferer, as both have a distinct value in antidoting
+the effects of this poison. Burns of the skin with carbolic acid are
+rarely followed by serious consequences. As soon as the accident occurs
+the part should be thoroughly washed with water, and if at hand a little
+alcohol may be rubbed over the part; the affected tissues return to a
+normal condition in the course of a short time in the vast majority of
+cases.
+
+_Strychnine poisoning_ is comparatively rare, except when this substance
+is given with suicidal or murderous intent. Water should be given,
+immediately followed by an emetic. A mass of crystals of permanganate of
+potash as big as a pea may be administered in a glass of water, if this
+substance be at hand. After the poison has been absorbed nothing is
+usually of any avail if the amount was originally sufficient to produce
+death.
+
+One of the commonest forms of poisoning is from _opium_ in the form of
+morphine, paregoric or laudanum. When this happens the stomach should be
+washed out by water frequently, even where the drug was administered
+hypodermatically. This is best accomplished by causing vomiting by warm
+water to which a small amount of mustard has been added. The patient
+should be given strong coffee or tea at frequent intervals, and
+artificial respiration should be practiced. Where it is possible to
+obtain it, permanganate of potash in a watery solution should be given,
+enough of the chemical being used to make the water a deep purple color;
+this may be frequently repeated, as the substance is not poisonous in
+ordinary doses, and destroys morphine and other alkaloids of opium very
+rapidly.
+
+_It should never be forgotten that infants and children are poisoned by
+comparatively very small doses of opium, and consequently nothing
+containing any derivative of this substance should be given them except
+on the advice of a competent doctor._
+
+Many soothing syrups advertised for the relief of the minor ailments of
+children contain opium, and there can be no doubt that many deaths have
+occurred as a consequence of taking such nostrums.
+
+_Mushroom poisoning_ in this country is relatively rare, but there are
+quite a number of popular notions on this subject that are totally
+incorrect, chief among which is the idea that there is a difference
+between mushrooms and toad-stools, the former being generally regarded as
+edible, and the latter poisonous. As a matter of fact, those conversant
+with this subject make no distinction between the two, using the terms
+toad-stool and mushroom as interchangeable. It is likewise a common error
+to suppose that we possess any tests by which the poisonous toad-stools
+can be told from those that are wholesome. Although a skilled student of
+the subject can almost at a glance determine which are poisonous and
+which are not, it is hazardous in the extreme to consume those selected
+by one who is inexperienced. As a matter of fact, for all practicable
+purposes, there is only one species that is generally eaten,--the
+_Agaricus campestris_, or meadow mushroom. This grows for the most part
+in open fields, and in many parts of the world may be gathered in great
+number throughout the warmer seasons immediately following rains. This
+mushroom has also the great advantage that it is the only one of the
+edible species that can be cultivated.
+
+Just as we have only one common mushroom that is ordinarily eaten, there
+is only one common species of these plants that is highly dangerous,--the
+_Amanita phalloides_, which contains one of the most deadly poisons
+known--and one for which we possess no adequate antidote. This mushroom
+is very common, being frequently seen along the roadside, and at the
+edges of fields; it also grows in forests, and is occasionally
+encountered in treeless areas.
+
+     It presents a rather attractive appearance, being rather large, and
+     having a glistening white cap with a long stem, around which there
+     may always be seen a distinct collar; on carefully removing the
+     soil from around its roots, it will be seen that its stem is
+     surrounded just below the surface of the earth by a sheath-like
+     structure, the so-called "death-cup," which, together with the
+     peculiarities already mentioned, clearly stamp this mushroom as
+     being one of the most deadly of all known natural objects. In
+     addition to the rather inviting appearance of this toad-stool, its
+     flavor is agreeable, thus in every way insidiously inviting, it
+     would seem, the unwary to their doom. Less common than the species
+     just considered is another closely related fungus known as the
+     _Amanita muscarius_, or fly-agaric; this handsome mushroom presents
+     the same peculiarities of structure exhibited by the _Amanita
+     phalloides_, but differs from it in the fact that the tip of its
+     cap is scaly, and is of a reddish-yellow color. The fly-agaric is
+     quite as poisonous as its more common relative, and is equally to
+     be shunned. The reader should be warned that even handling either
+     of the fungi just considered may result in poisonous
+     symptoms--probably as a consequence of multitudes of the tiny
+     spores of the plants being carried into the nose and mouth by the
+     air.
+
+Some hours after eating the _Amanitas_, the patient is taken with
+vomiting, diarrhoea, cramps, and extreme prostration; in children,
+convulsions may occur. Most unfortunately evidences of this poisoning do
+not usually develop until some hours after eating it. As a consequence, a
+considerable amount of the poison has usually been absorbed into the body
+before the victim is aware that anything is wrong, and it, therefore,
+becomes impossible, as a rule, to greatly help matters by attempting to
+remove the offending material from the stomach by emetics.
+Notwithstanding this it would be proper to administer warm water, into
+which a small amount of mustard had been stirred, in order to assist
+nature by washing out of the stomach whatever portions of the fungus
+might remain. When exhaustion begins to appear, it should be combated
+with doses of aromatic spirits of ammonia, and by the external
+application of heat. As it is believed that atropine possesses some
+antidotal powers to the poison of the _Amanitas_, this substance should
+be injected hypodermatically in the usual dose as quickly as possible,
+and an experienced physician should be called at once.
+
+_Ivy Poisoning from Touch._--One of the two species of _Rhus_, is
+exceedingly common in all portions of the United States, producing a
+severe inflammation of the skin when handled, or even in some persons by
+merely being near the plants or in the smoke of a fire where they are
+burning. There are two varieties of the _Rhus toxicodendron_, one being
+the shrub commonly called _poison oak_, and the other a climbing vine
+generally known by the name of poison ivy. The _Rhus venenata_ grows in
+swampy localities all over the United States, and is known as
+poison-sumac, swamp dog-wood, poison-elder, and poison dog-wood. About
+twenty-four to forty-eight hours after the exposure, the skin begins to
+itch, and this is shortly followed by an inflammation accompanied by the
+formation of numerous small blisters, and still later by scaling. It
+should not be forgotten that the berries and other portions of these
+plants are poisonous when taken internally, giving rise under such
+circumstances to vertigo, faintness, dilation of the pupils, trembling,
+confusion of the senses, and, in some instances, convulsions. Should it
+be discovered that anyone has been exposed to poisoning by these plants,
+the skin should be washed as quickly as is possible with alcohol, or some
+substance like whisky that contains it; where this cannot be obtained,
+hot water and soap should be liberally applied--the object, in either
+case, being the removal of as much of the poison as is possible. After
+the irritation of the skin has begun, the parts may be bathed in a one
+per cent. solution of carbolic acid, to be repeated every few hours, as
+the necessities of the case may demand. Lead-water is also frequently
+used with benefit, lime-water also appears to be of use, but the various
+powders and salves sold in stores rarely help the patient much. The best
+thing after all is soap and water as hot as it can be borne; and
+ordinarily the itching and inflammation will disappear in four or five
+days, followed by scaling.
+
+
+VENOMOUS SNAKES AND SNAKE BITES.
+
+Much popular misapprehension exists on the subject of snakes, both as to
+the results of their bites and the appropriate treatment under such
+circumstances. It is not generally understood that a very large
+percentage of our American snakes are entirely harmless--the poisonous
+ones being decidedly more the exception than the rule.
+
+Within the confines of the United States there exist only two families of
+venomous serpents. By far the most numerous are three genera of viperine
+snakes, including the rattlesnakes and moccasins; all of these have a
+pit-like depression between the nose and eyes, and hence are called
+_pit-vipers_. In the southern portion of our country there are two
+species of a colubrine genus closely related to the dreaded cobra of the
+East, one of them being called the coral-snake or harlequin snake, and
+the other, which occurs in the southwest, is known as the Sonoran
+coral-snake.
+
+While there are three genera of vipers in America, two of them are so
+closely related, and present characteristics that are so similar that the
+ordinary observer would regard them as being identical, and inasmuch as
+the character of their poison seems in every way similar, for practical
+purposes it would seem desirable to include them under one head; in both
+genera, the species have rattles on the tips of their tails, the more
+common being the ordinary rattlesnakes (genus _Crotalus_), of which there
+are twelve species in the United States, and the ground-rattlesnakes
+(genus _Sistrurus_), of which there are two species.
+
+Closely related to the rattlesnakes are the true moccasins, of which
+there are two species, one being the cotton-mouth or water-moccasin
+(_Ancistrodon piscivorus_), and the other the highland moccasin,
+pilot-snake or copper-head, (_Ancistrodon contortrix_).
+
+The two species of poisonous colubrine serpents already referred to are
+known respectively as the _Elaps fulvius_, and the _Elaps euryxanthus_,
+both of which occur in the southern portions of the United States. These
+snakes are fortunately of a very mild disposition, and rarely attempt to
+bite, even when handled. That their poison is exceedingly deadly is
+attested by the fact that out of eight instances where it was known that
+persons were bitten by them, six died, and they should, therefore, be
+looked upon as among the most deadly of North American serpents. Mention
+should be made of the fact that there are at least six harmless reptiles
+that resemble the coral-snakes very closely, and as a consequence of the
+former being mistaken for the latter, the assertion has been frequently
+made by the ignorant that our elapine serpents are harmless.
+
+A short description of the really deadly reptiles encountered in this
+country that would enable even the novice to distinguish them from those
+that are harmless would seem not inappropriate here, for where a person
+is bitten by a snake it becomes at once a matter of vital importance to
+determine, if possible, its true character. Most non-venomous serpents
+will viciously bite when cornered, and while they may produce slight
+wounds, with a small amount of bleeding, such injuries are entirely
+devoid of danger, and need occasion no fear on the part of the victim.
+There now follows a brief description of our venomous snakes, by means of
+which it will be easy for any one to distinguish them from their innocent
+relatives.
+
+_True Rattlesnakes._--There are twelve species of these reptiles in the
+United States, all of which, with but two exceptions, live west of the
+Mississippi. They vary very greatly in color, but the common eastern
+forms generally have alternate transverse yellow and brownish-black marks
+over their bodies. All possess rattles. The body of the snake is thick in
+proportion to its length, and the head, which is more or less
+diamond-shaped, is much larger than, and is quite distinct from the neck.
+The pupils of the eye are elliptical--a peculiarity which the pit-vipers
+alone possess of all the North American snakes. Between the eye and nose
+there is a comparatively deep depression or pit which gives to this group
+of snakes their name. There are two large, exceedingly sharp fangs in the
+front of the mouth, in the position of a dog's canine teeth, that are
+folded up against the roof of the mouth when the snake is in
+repose;--being brought forward in a position for stabbing as the serpent
+strikes. The scales on the under surface of the body back of the anus do
+not divide along the middle line into two rows, as in harmless snakes.
+
+_Ground Rattlesnakes._--There are two species of the pygmy or
+ground-rattlesnakes. They attain to a length of only about twenty inches,
+and present the general characteristics of the true rattlesnakes, with
+the exception that the rattle is small, consisting of but one single
+button at the end of the tail. These serpents are exceedingly vicious,
+and usually bite without warning. Contrary to the general opinion,
+however, the wounds they inflict are rarely, or never, followed by
+serious consequences in man. One species is southern. The other occurs
+from Ohio to Nebraska, where it is called massasauga.
+
+_Cotton-Mouth Moccasin._--The largest specimens of the cotton-mouth
+moccasin attain to a length of about six feet. The full grown reptile is
+of a dingy brownish-black color, but the young are pinkish, with coppery
+bands running transversely across the body. With the exception that this
+reptile has no rattles, it answers in its general peculiarities to the
+description already given of its near relatives the rattlesnakes. The
+cotton-mouth moccasin is semi-aquatic, being found around the edges of
+streams and other bodies of water.
+
+_The Copper-head, or Highland Moccasin._--This serpent is found from
+Florida and Illinois to southern Massachusetts; also in parts of Texas.
+The largest specimens have a length of about three feet. They resemble
+the cotton-mouth moccasin in their general peculiarities, being, however,
+somewhat lighter in color. The head has a coppery tinge, from which the
+snake gets its name, while the body is of a brownish color, with
+transverse Y-shaped bands of reddish-brown. Its favorite habitat is rocky
+hill-sides and the banks of mountain water-courses.
+
+_Coral-snakes._--The two coral-snakes resemble each other very closely,
+and are long slender serpents, whose heads are quite small, and scarcely
+differentiated from their bodies. The pupils are round, and the head has
+no pits. They possess two short permanently erect fangs, which are by no
+means so well developed as those of the viperine reptiles--though perhaps
+capable of inflicting more deadly wounds than any of the latter,--with
+the possible exception of the diamond-back rattlesnake of the extreme
+southern portion of the country. Their coloration is exceedingly
+beautiful, and when properly interpreted, entirely characteristic. From
+the head to the tail their skins exhibit alternate rings, or encircling
+bands of black, red and yellow--each band of the two former colors being
+bordered by yellow; _in other words there are as many yellow stripes as
+there are both black and red together._ Stress is laid upon the
+characteristics just mentioned, for the reason that half a dozen species
+of harmless serpents that greatly resemble them may, without exception,
+be differentiated from the true coral-snakes by the fact that there are
+as many _black bands as both red and yellow_. Where a snake has been
+killed, it is of course quite easy to determine whether or not it is
+venomous by a search for the fangs, which are never present in the
+non-poisonous reptiles. Fortunately, the coral-snakes are only found in
+the extreme southern portion of the United States, live under ground for
+the most part, and are rarely encountered.
+
+_Treatment of Snake-Bite._--As soon as a person has been bitten by a
+poisonous serpent, a tight bandage, or ligature of any kind, should be
+applied above the wound if the injury has been received on any of the
+extremities,--which is fortunately the case in the vast majority of
+instances. The part bitten should be at once exposed, and search made for
+the point of entrance of the fangs. It should be particularly noted as to
+whether there are one or two wounds, as it is true in about one-half of
+the cases that only one fang enters the flesh,--in which case, of course,
+the probabilities of serious consequences resulting are largely
+diminished. With a pocket-knife or other sharp instrument the wound
+should be enlarged, and, if possible, someone should be persuaded to suck
+the wound; this should not be done by one with decayed teeth, as under
+such circumstances the poison might be absorbed and produce unpleasant
+consequences. A doctor should be summoned as quickly as is possible, but
+it must be confessed that in the present state of knowledge, unless he
+should happen to possess--which he probably will not--some antitoxin for
+the particular snake doing the damage, his services will likely be of no
+great value.
+
+     It has been asserted by some that very large doses of strychnine
+     are directly antidotal to snake venom, but more recent experience
+     does not tend to confirm this view; still there is no harm in
+     making the trial, and if the services of someone capable of giving
+     the injections can be secured, the treatment is certainly worth the
+     trial. The immediate injection into the tissues around the wound of
+     a one-per-cent. watery solution of chromic acid or potassium
+     permanganate is thought to be of value by destroying the poison,
+     but in order to be efficient it must be administered within a short
+     time after the bite has been received. Should the patient's
+     condition become serious, and the breathing finally stop,
+     artificial respiration may be resorted to. As soon as the remedies
+     suggested have been tried, it is time for us to go back to the
+     ligature, which cannot be suffered to remain around the limb
+     indefinitely, as by cutting off the blood-supply it will sooner or
+     later produce death of the tissues. From time to time we should
+     slowly loosen the bandage, thus allowing a little of the poison to
+     pass into the body, and at the same time permit the entrance of a
+     small quantity of blood into the tissues of the limb beyond the
+     ligature; the bandage should of course be tightened at the end of a
+     half a minute, and it should be alternately loosened and tightened
+     every half hour until the patient is considered to be out of
+     danger.
+
+The reader cannot fail to have observed that nothing has been said
+concerning the use of alcohol in the treatment of snake-bite, and the
+matter is only here referred to for the purpose of condemning it as being
+unsound in theory and bad in practice.
+
+     The idea that this drug is of value in snake bite doubtless
+     originally arose from the fact that those bitten by poisonous
+     serpents were depressed, and, as in the past alcohol was considered
+     the best of all stimulants, it is not surprising that its use was
+     generally considered to be essential. As we now know, however, that
+     alcohol is a depressant rather than a stimulant, and as numerous
+     experiments carried out on animals have clearly shown that it does
+     harm in snake bite rather than good, there is every reason why we
+     should cease to endanger the lives of those already poisoned by
+     adding to the trouble by using this drug. There is but little doubt
+     that many more persons have been killed by the alcoholic treatment
+     for snake bites than have died from the effects of snake venom.
+     Inasmuch as there is a deep-rooted superstition among most people
+     that alcohol is the panacea for snake bite--and such notions die
+     hard--it may be well to say that all of the authenticated cases of
+     this character that have occurred in this country have recently
+     been collected, with the result that it was shown that only about
+     one man in ten dies who is bitten by a venomous serpent, and it is,
+     therefore, quite easy to understand why alcohol has maintained its
+     reputation as being an antidote in such cases--the chances being
+     nine to one in the victim's favor without any treatment whatever.
+
+As soon as the patient's needs are attended to, it is well to find if the
+snake that inflicted the wound was killed, and an examination of it
+should at once be made as by determining the size and character of the
+reptile an accurate forecast to the probable results may be made. In many
+instances it will be found that the snake was not venomous, it having
+made only a few scratches which are of no more consequence than the prick
+of a brier. If it be found that the serpent inflicting the wound belongs
+to one of the groups already referred to, the probabilities of a serious
+result will depend upon the size and character of the snake, and also to
+a considerable degree on whether one or both fangs entered the victim's
+body. A full grown diamond-back rattlesnake, which may attain the extreme
+length of eight feet, is perhaps the most dangerous of all the American
+poisonous reptiles, though a fully grown coral-snake may be regarded as
+almost, if not quite as, deadly. Next to these a large sized cotton-mouth
+moccasin is perhaps most to be dreaded, to be followed, depending upon
+their size, by the other varieties of rattlesnakes, the copperheads, and
+finally the ground-rattler. The larger the serpent inflicting the wound
+the greater is the result to be dreaded; naturally it also follows that
+the larger the individual bitten the less the danger.
+
+
+
+
+APPENDIX
+
+RECIPES FOR COOKING COMMON FOODS
+
+By DR. MARY E. LAPHAM
+
+PREPARATION OF MEATS
+
+
+_Roast Beef._--The problem of roasting beef is to have it sufficiently
+cooked in the center without hardening and over-cooking the outside.
+Burned edges and a raw center testify to a lack of intelligence.
+
+The English way of baking beef is to allow nine minutes to the pound for
+a rib-roast and eight minutes for a sirloin. Sprinkle pepper and salt
+over the meat and sprinkle with flour. Pour a little boiling water into
+the pan and bake in an oven hot enough to crisp and brown peeled raw
+potatoes cooked in the same pan. Do not forget to baste often. This
+method gives a rich flavor to the beef and the gravy, but the outside is
+apt to be cooked too hard while the inside is not enough cooked. Too hot
+a fire tends to make meat tough and dry.
+
+The French have a safer way, especially for small roasts. The beef is
+cooked in a cool oven--so cool that a peeled, raw potato will cook tender
+without browning. Allow about an hour and a quarter for a four-pound
+rib-roast. In this way the heat penetrates to the center without
+hardening the outside. When properly done the outside is very little more
+cooked than the inside, and the roast throughout is tender, rare, and
+juicy, with no hard-burned edges. This way of baking makes inferior beef
+more tender and juicy than the English way. It has the disadvantage of
+not leaving any gravy in the pan. When baked after the English method the
+fat fries out into the pan, and a delicious, rich, brown gravy may be
+made by adding flour and water. Strain the juice through a fine sieve and
+allow to stand a few minutes so as to be able to skim or pour off all the
+grease. Do not serve gravies with half an inch of pure grease on top. It
+does not require a scientific education nor a herculean effort to remove
+the grease.
+
+_Pot Roast._--If the beef is of an inferior quality, the best way to cook
+it is in a heavy iron kettle, preferably with a sloping bottom. Sprinkle
+the meat with salt and pepper; place a little fat in the bottom of the
+kettle--enough to keep the meat from sticking--and allow the roast to
+brown slowly for half an hour. Now put a pint of boiling water in the
+pot. Cover very closely and let it simmer on the back of the stove for
+about four hours, adding small quantities of hot water as necessary, and
+turning often. When cooked take up the meat; skim the fat from the gravy
+and thicken with flour.
+
+_Hamburg Steaks._--Another way of preparing inferior cuts of beef is to
+make Hamburg steaks. Chop the meat in fine pieces. Season with salt,
+pepper and a little onion juice, and shape into thin cakes. Put three or
+four slices of fat salt pork into a frying-pan, and when brown remove it
+and place the steaks in the fat. Fry four minutes; turn, and fry three
+more, and serve on a hot platter. Put a tablespoonful of flour into the
+fat and stir until brown. Gradually add a cupful of water or preferably
+milk and boil three minutes; season well, pour over the meat, and serve
+immediately.
+
+_Broiled Beef._--Broiling is the simplest, easiest, and most delicious
+method of cooking meats, but, as a rule, ignorance instinctively turns to
+the frying-pan, and broiling is unknown in many homes. This is partly due
+to not knowing how to manage the fire. It seems so much easier to fry on
+top of the stove than to plan beforehand an adequate preparation of the
+coals. It is necessary to have a bed of clear, hot coals with no smoke.
+Have the steak cut three-quarters of an inch thick; place in a wire
+broiler; put over the coals and cover with a baking-pan. Turn every
+minute or two until the meat is sufficiently cooked. When done, place on
+a hot platter, and season well with salt, pepper, and butter. Serve
+immediately. It should take about ten minutes to cook a steak or thick
+mutton chop.
+
+_Fried Beef._--If beef must be fried, have a hot fire; heat a thick iron
+frying-pan and grease it just enough to keep the meat from sticking. Have
+the meat three-quarters of an inch thick; place in the hot pan and turn
+as soon as it is well seared. Turn often until done and then season well
+and serve at once. There should be no gravy in the pan; all the juices
+should be in the meat.
+
+_Beef Hash._--Take equal parts of beef and cold potatoes, chopped
+moderately fine. Chop a small onion and fry in plenty of butter until
+brown; add the meat and potatoes and just enough milk to keep from
+sticking. Cook for half an hour, stirring frequently. Serve with thin,
+dry toast or toasted crackers. Poached eggs are a very nice addition.
+
+_Veal._--Veal, when properly cooked, is delicious and delicate. Like pork
+it should be cooked slowly for a long time to develop its full flavor.
+Unfortunately it is usually half-cooked, tough, and insipid. The
+housewife who can cook veal properly has a distinct advantage over her
+less fortunate neighbor.
+
+_Leg Roast of Veal._--Take out the bone and fill the space with stuffing
+made as follows: Take one half-cupful of chopped fat pork, or unsmoked
+bacon, and fry with a finely chopped onion until delicately brown. Add
+two cupfuls of bread crumbs; season with salt and pepper and moisten with
+a little milk. Tie the veal closely; sprinkle with pepper and salt; rub
+thoroughly with flour and cover with buttered paper. Into the baking-pan
+put a generous number of thin slices of unsmoked bacon, an onion and half
+a can of tomatoes. Add just enough boiling water to steam the veal. Cook
+gently in a moderate oven, allowing twenty-five minutes to the pound, and
+baste very frequently, turning the meat about every half-hour. When done,
+put it on a hot platter in the warming oven, and add enough water to make
+the requisite amount of gravy. Thicken with browned flour, strain, and
+pour over the roast.
+
+_Fried Veal._--Fried veal steak or cutlets are delicious, but very
+difficult to prepare properly. As a usual thing veal cutlets are either
+half raw, or cooked until dry and hard. When properly cooked veal should
+be spongy, soft, and velvety. The chops should be not quite a half inch
+thick. Melt a little lard in a hot frying-pan; sprinkle some salt and
+pepper on the veal and fry quickly until brown on both sides. Then cover
+tightly, and place on the back of the stove and steam until thoroughly
+tender. It requires from forty to forty-five minutes to fry veal.
+
+_Broiled Veal._--The veal should be cut thin, broiled quickly until
+brown, and seasoned with salt, pepper, and melted butter, to which a
+little chopped parsley and lemon juice have been added. Serve on a hot
+platter and eat at once. If the veal is fat, tender and nicely broiled,
+it is almost as good as game.
+
+_Veal Stew or Pot-pie._--Cut the meat from a knuckle of veal into pieces
+not too small; put them into a pot with some small pieces of salt pork,
+and plenty of pepper and salt; pour over enough hot water to cover it
+well, and boil until the meat is thoroughly done. While the water is
+still boiling drop in, by the spoonful, a batter made as follows: Two
+eggs well beaten, two and a half or three cupfuls of buttermilk, one even
+teaspoonful of soda, and flour enough to make a thick batter. Cover the
+pot, and as soon as the batter is well cooked serve it.
+
+_Veal Stew._--This is an exceedingly nutritious, economical, and
+appetizing dish. Cut the veal into small pieces about an inch square; add
+three or four thin slices of salt pork; one or two onions and potatoes
+cut up fine, and a little turnip, carrot, parsley and celery, if you have
+them. Cover well with boiling water and cook over a brisk fire until the
+meat is tender and the water pretty well cooked away. This will require
+about an hour. Cover the meat well with fresh milk; season to taste with
+pepper, salt, and a generous quantity of butter; let the mess simmer on
+the back of the stove about twenty minutes, and serve it in a hot covered
+dish.
+
+_Jellied Veal._--Jellied veal gives the impression of an expensive
+preparation, and yet nothing is cheaper or simpler. Put a knuckle of veal
+into a pot that can be tightly covered; season well with two or three
+slices of unsmoked bacon, the heart of an onion, salt, pepper and a
+little butter, adding just enough water to steam the meat thoroughly
+(replenishing it from time to time as needed), and cook over a slow fire
+until tender--probably about four hours. When done there should be about
+two teacupfuls of broth. Prepare three cold hard-boiled eggs. Cut the
+veal into pieces the size of a walnut. Now choose a dish just large
+enough to hold the meat, the eggs and the broth. Slice the eggs and place
+a few pieces on the bottom of the dish. Now put in a layer of veal; then
+more egg and continue in this way until the veal is used. Strain the
+broth over the veal and set it away in a cool place, preferably on ice,
+until quite firm. When about to serve it, loosen by slipping a knife,
+warmed in water, between the meat and the dish. Garnish with parsley or
+lettuce, and serve with salad of any kind.
+
+_Roast Pork._--Pork should be thoroughly cooked in a medium hot oven. For
+the leg or the shoulder allow twenty-five minutes to the pound. For the
+spareribs allow fifteen minutes. Sprinkle the spareribs well with salt,
+pepper, sage, and a little chopped onion, or bake a few onions in the
+same dish. Put a little water in the pan and add to it as it cooks away.
+The leg, the loin, and the shoulder may be stuffed with well-seasoned
+sage stuffing. To make this, cut a few strips of fat pork into small dice
+and fry over a slow fire. Add a finely chopped onion and cook until
+brown. Crumble as many slices of dry bread as you will need, and fry with
+the onion and pork over a slow fire until nicely browned. Moisten a
+little with milk or cream, and fill the space left by removing the bones.
+Sew tightly together and bake thoroughly. Peeled, raw potatoes are very
+nice baked in the same dish with the pork. A medium sized potato will
+require a little over an hour to bake in a moderate oven. Apple sauce,
+sauerkraut, or cabbage cooked with a little vinegar, are nice to serve
+with pork.
+
+_Broiled Pork._--Very thin slices cut from a leg of pork, or the cutlets,
+or the chops, are extremely nice and delicate when broiled. They must be
+cut thin; the coals must be bright and hot; and the meat turned very
+often. Serve on a hot platter.
+
+_Fried Pork._--For frying, pork should not be cut over a half an inch
+thick: Cook slowly from forty minutes to an hour, with the pan closely
+covered, to keep in the steam. Pork requires a long, slow process to
+develop its flavor and tenderness. Nearly everyone cooks it too fast, and
+for too short a time. When thoroughly steamed and nicely seasoned with
+salt, pepper, sage and a little onion, well fed pork is as toothsome and
+dainty as turkey. Make a brown gravy and pour over the meat. Serve with
+apple sauce.
+
+_Boiled Pork._--Take a leg of pork, or a shoulder, and remove the bones.
+Tie closely together and let it cook slowly in a tightly covered pot for
+half an hour, adding a little fat if necessary to keep the meat from
+sticking. Now sprinkle with salt, pepper and sage. Put two whole onions
+in the pot, and just enough boiling water to thoroughly steam the meat.
+Place it on the back of the stove and cook over a slow fire for four or
+five hours until thoroughly tender and velvety. When done put on a hot
+platter in the warming-oven. Thicken the gravy with flour, adding a
+little water or milk if necessary, then let it boil for five minutes and
+strain. When properly cooked this is delicious cold, and almost as good
+for salad as chicken or turkey. If desired, peeled raw potatoes may be
+browned in the pot with the meat. These will take about an hour to cook.
+
+_Curing Ham and Bacon._--To have good ham and bacon the meat must first
+be properly cured so that the lean part is pink, tender and soft to the
+touch, while the fat is clear and white. In many country homes the lean
+meat is about as tough, hard, and indigestible as sole leather. A good
+recipe for curing is as follows: For every gallon of water take two
+pounds of coarse salt and one-half ounce of soda. Boil all together and
+skim well, and, while hot, pour over the meat. Put in a cold dry place
+with a stone to keep the meat well below the water. After three weeks,
+hang the meat and let it dry for two or three days before smoking.
+
+_Broiled Ham._--Nothing is more appetizing for supper than broiled ham,
+served with mashed potatoes, milk toast, or a poached egg on dry toast.
+Cut the ham as thin as possible, and broil quickly over hot coals,
+turning constantly until the fat begins to shrivel. Have everything else
+ready so that it can be eaten immediately. Cold cabbage salad is nice
+with this.
+
+_Boiled Ham._--If quite salty, soak the ham twenty-four hours. Put it in
+a large kettle with a generous supply of water, and allow twenty-five
+minutes to the pound for boiling. Take the pot from the fire and let the
+meat remain in the water until nearly cold. Sprinkle with pepper and rub
+thoroughly with brown sugar; put the ham and the fat from the liquor into
+a baking-pan and brown for about an hour in the oven. Cut as thin as
+possible when serving.
+
+_Frying Ham._--Cut the ham in the thinnest possible slices, with a large,
+sharp knife. Have the frying-pan hot, and cook the meat just enough to
+give the fat a delicate brown, turning frequently. To cook ham too much
+is to make it tough, hard, dry, and indigestible. Put the ham on a hot
+platter in the warming oven. Add a cupful, or more, of fresh milk to the
+grease and thicken with flour. Serve with boiled potatoes. Instead of
+making a gravy, eggs may be fried in the fat. To do this nicely the fat
+must not be burned. The eggs should be dropped in one by one, allowing
+them plenty of room to spread out. Cook slowly and with a spoon baste the
+yolks with the hot fat until they sear, being careful not to cook the egg
+too hard. These eggs are very nice served on thin, dry toast, or one may
+be placed on each slice of ham.
+
+_Fried Bacon._--Cut the bacon into very thin slices, and cook in a hot
+frying-pan just long enough to turn the fat to a delicate brown. If
+cooked too long it is hard and indigestible, besides losing its delicacy
+of flavor. A very nice way to cook bacon, instead of frying it, is to
+roll the slices up into curls, skewer them with toothpicks, and place
+them in a baking-pan on the grate of a hot oven until they are slightly
+brown. Serve on dry toast. They should be eaten at once.
+
+_Broiled Bacon._--Bacon can be broiled like ham. A very nice way to serve
+it, especially for an invalid, is to toast it before the fire; split a
+hot biscuit and make a sandwich with the bacon. Bacon toasted this way
+and eaten when very hot has a peculiarly appetizing flavor.
+
+_Unsmoked Bacon._--Cut in thin slices; roll in flour or meal; dust
+lightly with pepper; fry over a moderately hot fire until delicately
+brown and crisp, and put on a warm platter in the warming closet. Add
+sufficient fresh milk to the fat to make the requisite amount of gravy.
+Season with a little salt and pepper, and thicken with flour. Do not pour
+over the meat. Serve in separate dish.
+
+_Boiled Mutton._--Mutton should be cooked very much like beef,--just
+enough to leave a faint pink, but not enough to make it hard and develop
+a strong taste. For boiled mutton allow ten minutes to the pound. Add a
+little rice to make the meat whiter and tenderer. Cover with boiling
+water and cook rapidly for fifteen minutes; then place on the back of the
+stove where it will simmer nicely for two hours. Young turnips, boiled
+with the mutton are a very nice addition.
+
+_Mutton Cutlets._--The chops should be thick. Grease the bottom of a hot
+frying-pan just enough to keep the chops from sticking; place over a hot
+fire, and turn the meat constantly to keep it from burning until the
+center is a faint pink. Season with salt, pepper, and melted butter to
+which a little lemon juice and parsley may be added.
+
+_Roast Mutton._--The French roast mutton in a slow oven in order that the
+heat may penetrate to the center without injuring the outside. Allow
+twenty minutes to the pound, or, if a very large roast, twenty-five
+minutes may not be too much, providing the oven is not too hot. Season
+with salt and pepper, and put a generous supply of boiling water in the
+pan. Baste frequently, and turn the meat every half hour. Place two or
+three peeled raw potatoes in the pan, and watch them; if they begin to
+brown, the oven is too hot. The potatoes should keep pace with the
+mutton, and when the latter is half done the former should be cooked to
+the same degree.
+
+_Broiled Mutton Chops._--The chops should be cut an inch thick. Trim off
+the fat and scrape the bones. Roll in a little melted butter or oil, and
+broil over a hot fire, turning constantly until just pink within. Have
+ready a mound of hot mashed potatoes and lay the chops around it. Pour a
+little melted butter over them and serve with green peas.
+
+
+PROPER COOKING OF CEREALS.
+
+Starchy foods in any form must be well cooked. Gluey, slimy oatmeal, full
+of hard lumps of half-cooked grains, the whole forming a raw, horrid
+mass, is very different from the smooth, well cooked, easily digestible,
+oatmeal prepared by a good cook. Rolled oats are more easily cooked than
+oatmeal, as they are already prepared. For four people, put a quarter of
+a teaspoonful of salt into four cups of _hot_ water and stir in slowly
+one cup of rolled oats, being careful not to allow lumps to form. Cook
+for an hour in a double boiler.
+
+_Hominy._--Hominy is seldom well cooked. It is often lumpy and raw, and
+yet has a burned taste which comes from being cooked in too little water,
+while if too much is used it goes all to soup and can never be made good.
+Salt a quart of boiling water, and very carefully stir into it a cup of
+hominy. Stir often and add a little water from time to time if it gets
+too dry. Cook until every grain is thoroughly done.
+
+_Rice._--Rice is rarely well prepared, the greatest trouble being to get
+each grain well cooked without making it mushy. When properly cooked each
+grain will be firm and distinct, and at the same time soft and tender.
+Wash half a cupful of rice thoroughly, put it in a quart of boiling
+salted water, and let it boil for half an hour; then drain it thoroughly
+and steam it in a colander for an hour.
+
+_Corn-Bread._--Corn-bread should be something like rice: every particle
+thoroughly cooked and soft, and yet not sticking together, so that the
+inside is dry and crumbly while the outside is crisp and nutty. The
+thinner corn-bread is baked the more perfectly it cooks. It should not be
+more than an inch thick and preferably less. A cannon-ball of raw meal,
+with only the thinnest of surfaces decently baked, is an insult to a
+man's intelligence as well as to his digestion. This is the way to
+prepare it properly. Sift a teaspoonful of baking powder into a pint of
+corn meal. Mix in a piece of butter the size of a walnut and add sweet
+milk until you get a dough that can be kneaded into a cake. Bake in a hot
+oven until brown and well done. A little richer corn-bread is made by
+heating a pint of sweet milk and pouring it over a pint of corn-meal.
+Melt a piece of butter the size of a walnut, beat two eggs, add a little
+salt, and mix well into the meal. Put in a shallow dish, and bake about a
+half hour in a quick oven.
+
+_Biscuits._--Biscuits should be thin, crisp, delicately browned and free
+from flour. The inside of a biscuit should be flaky and dry. Thick,
+soggy, heavy biscuits impose a severe task upon digestion. Make the
+biscuits about two inches in diameter, and three-quarters of an inch
+thick. Bake them brown on both the top and the bottom. It is much easier
+to make light, wholesome biscuits with baking-powder than with soda.
+Buttermilk biscuits are very delicate and palatable, but not quite so
+certain to turn out well. If soda is not properly used you will have a
+yellow, evil-smelling compound, or else there will not be enough soda to
+make the biscuits rise, and they will be dangerously heavy. To make
+soda-biscuits sift one level teaspoonful of soda, one half-teaspoonful
+salt, and one quart of flour together three times so as to get the soda
+thoroughly well mixed in. Now rub two tablespoons of lard into the flour
+and add enough buttermilk to make a soft dough. Roll out into a sheet,
+cut into small thin biscuits and bake in a hot oven until well browned.
+Baking-powder biscuits are made in the same way, by using two
+teaspoonfuls of baking-powder in place of the soda, and sweet milk
+instead of buttermilk.
+
+_Yeast._--Put three hops in a pot containing two quarts of cold water.
+Place on the stove and see that it boils twenty minutes. Have a pint of
+flour in a large bowl and mix into it a tablespoonful of sugar, one of
+salt and a teaspoonful of ginger. Strain the water from the hops into
+this, stirring constantly. Allow it to cool. When lukewarm put in a cup
+of yeast or a yeast-cake.
+
+_Rolls._--At night take one half-cup of lukewarm water, one
+half-teaspoonful of salt, three-quarters of a cup of yeast, and enough
+flour to make a thin batter. In the morning add to this a pint of milk, a
+teaspoonful of sugar, a half-cup of butter and beat in flour until it is
+no longer sticky. Set it in a warm place to rise and when well up knock
+back. Repeat this process, and when it comes up the third time make it
+into rolls. Let it rise once more and then bake it.
+
+
+METHODS WITH CHICKEN.
+
+The simplest and easiest way to cook chicken is to fry it. A poorly fed
+chicken is better stewed. For baking and broiling the chicken must be
+fat. In whatever way the chicken is cooked there is danger of its being
+tough, dry, stringy, and tasteless. Plain, artless, boiling results in
+insipidity. Quick, superficial frying means tough stringy fibres; and a
+hot oven frequently dries the meat until it is not fit to eat.
+
+_Fried Chicken._--All housewives think they can fry chicken, but the
+results are vastly different, according to the way it is done. You may
+have a tender, rich, delicious morsel, or tough masses of meat, stringy,
+tasteless and almost impossible to chew. Of course the condition of the
+chicken has a great deal to do with the results. A tender, well-fed
+chicken will fry far better and much more quickly than a thin, scrawny
+one. The thinner the chicken the greater the necessity for care in
+cooking it. It must be cooked slowly, over a moderate fire, in a tightly
+covered pan, until it is perfectly tender. Melt a little fat in the
+frying-pan; flour, salt, and pepper the pieces of chicken and fry them in
+the fat until nicely browned on both sides. Now cover closely and place
+on the back of the stove where the chicken will steam for half an hour.
+When tender take up on a hot platter and put in the warming oven. Make a
+rich, brown gravy and pour over it.
+
+_Boiled Chicken._--Chickens may be boiled whole or cut into pieces. To
+boil whole place a few pieces of unsmoked bacon in a stew-pan that is
+deep enough to hold the chicken and can be tightly covered. Cook slowly
+for an hour without adding water, turning it often until it is evenly
+browned. Now add a small onion, some raw peeled potatoes not larger than
+an egg, and a little boiling water. Cook over a brisk fire for
+three-quarters of an hour. Salt and pepper the chicken and put it and the
+potatoes in a baking-dish in a hot oven while making the gravy. A couple
+of hard-boiled eggs chopped very fine, and a little chopped parsley,
+improve the gravy.
+
+_Baked Chicken._--A properly baked chicken is tender, juicy, and has a
+rich flavor, while one improperly baked is tough, dry, stringy, and
+tasteless. To bake a chicken properly the oven must not be too hot; the
+chicken must be repeatedly basted, and cooked until it is tender, but not
+until all dried up. Stuffing the chicken improves the flavor. To make the
+dressing, melt enough of any kind of wholesome fat in a hot frying-pan to
+keep the bread crumbs from sticking, and fry in it a large onion,
+chopped fine, until it is tender. Place the dry bread-crumbs into the
+fat, and cook for half an hour over a slow fire, stirring often to keep
+from sticking, until the crumbs are slightly browned and well dried.
+Season with salt, pepper and a little celery-salt, and moisten with just
+enough milk to make it stick together. Always taste the dressing to see
+if it is properly seasoned. A well-fed chicken can be baked more rapidly
+than a thin one. If the chicken is thin add plenty of fat to the water in
+the baking-pan; cover closely and cook slowly and carefully until it is
+tender, turning very often; if it is fat and well-fed put plenty of
+wholesome grease in the baking-dish, and without covering it, cook in a
+hot oven, basting frequently. A young, fat chicken will bake in an hour.
+An older fowl may require two or three hours. It is a good plan to allow
+the chicken plenty of time and then, if done too soon, to cover it
+closely and keep it warm on the back of the stove. Use just enough water
+while baking to keep the fat from sputtering. If the water is cooked out
+towards the end, and the chicken is thoroughly basted, the skin will take
+on a rich, thick glazing that is highly creditable to the skill of the
+cook. Delicious gravy can be made of the fat by adding milk and
+thickening with flour.
+
+_Smothered Chicken._--Use a frying-size chicken. Split it down the back
+and rub with a little salt. Put it in a pan with a slice of bacon and a
+pint of water. Cover the pan closely and let it simmer on top of the
+stove from one to two hours, or until the chicken is thoroughly tender.
+When done sprinkle with flour and baste well. Add a small tablespoon of
+butter, and put in the oven and cook until brown.
+
+_Broiled Chicken._--A young, tender, fat chicken is better broiled than
+any other way. It has a finer flavor; is tenderer, more juicy and more
+easily digested; in fact broiled chicken is one of the most delicious
+dishes that can be served. There is no earthly use, however, in trying to
+broil a chicken that is not fat and nice. If the chicken is a little too
+old to broil whole the breast will still be tender. Flatten the chicken
+by pounding it. Have a bed of clear, bright coals and a hot gridiron well
+greased to prevent sticking. Cover with a baking-dish and turn often,
+allowing the bony side to stay down longer than the other side. From
+fifteen to twenty minutes should be enough, but it is always best to test
+with a fork by pulling the fibres apart to see that they are not raw. As
+soon as the raw look has disappeared the chicken is done. The least
+over-cooking injures the flavor. Serve on a hot platter. Pour over a
+little melted butter, seasoned with lemon juice and chopped parsley.
+
+To bake or boil a turkey proceed the same as for chicken, simply allowing
+more time. An eight-pound turkey will require three hours to roast.
+
+
+MAKING GOOD SOUPS.
+
+_Vegetable Soups._--The simplest and most easily prepared soups are those
+made from peas, beans, tomatoes, asparagus, celery, carrots, onions, and
+potatoes. They require neither meat nor any previous preparation, but can
+be made and eaten at once. These soups are somewhat paradoxical because
+they are both cheap and rich; deliciously simple and simply delicious.
+Take enough of any of these vegetables to furnish sufficient soup after
+they have been rubbed through a strainer and thinned with milk or cream.
+Cook the vegetables thoroughly until perfectly soft, so that they can be
+easily rubbed through a coarse strainer. Add enough milk to this puree to
+make it about the thickness of cream. Season with salt, pepper, and a
+little celery-salt, and serve with bits of bread browned crisp in the
+oven.
+
+When the vegetables can be got fresh from the garden nothing is more
+delicious than these soups, and in winter, canned peas and dried beans
+make excellent substitutes. In making potato puree two onions boiled with
+the potatoes improve the flavor. Potato soup without onion is tasteless;
+a little celery boiled in with the potatoes and onion, makes it still
+nicer. Tomato soup is also better slightly flavored with onion and a
+little carrot. A little cold boiled rice, simmered for a half-hour in the
+soup after the milk has been added, is an excellent addition. These soups
+are also delicious when made rather thin with milk and then thickened by
+putting the well-beaten yolks of two eggs into the hot soup-tureen, and
+stirring vigorously while adding the soup; this last soup must be served
+at once, as it cannot stand after the eggs are added.
+
+_Meat Soups._--These soups should always be made the day before required
+in order to thoroughly remove the fat, which cannot be done until it
+hardens on the top of the soup. Nothing is more disgusting than greasy
+soup. The foundation for an infinite variety of soups is made by boiling
+about a pound of meat in three pints of water. After the meat is cooked
+to pieces strain it out and keep the well-skimmed liquor, or "stock," as
+it is called, in a stone jar in a cool place. It should form a jelly, and
+in order to prepare a different soup for each day, it is only necessary
+to heat some of the jelly and flavor it differently. For instance: Chop
+fine one small onion to each person and fry it in butter, or in some of
+the grease taken off the soup, until tender and slightly brown. Pour over
+enough stock and let stand for half an hour. Serve with a little grated
+cheese. Cabbage soup is made in the same way except that it takes longer
+to cook the cabbage. Instead of one vegetable several may be used.
+Turnips, cabbage, onions, and carrots in about the same proportion,
+chopped fine and fried tender, without any water, and added to the soup,
+make what is known in France as Julienne soup.
+
+
+EGGS IN SEVERAL FORMS.
+
+_Coddled Eggs._--The most delicate way to cook an egg is to coddle it.
+Put six into a vessel that will hold two quarts. Fill with boiling water,
+cover closely, and let it stand in a warm place for ten minutes. If you
+desire them better cooked let them stay in the water longer. If you want
+to do but one egg, put it in a quart of boiling water, cover and let
+stand five minutes.
+
+_Shirred Eggs._--To shirr an egg break it into a saucer or any small dish
+that has been well greased. Put into a hot oven and leave until glazed.
+Season and serve at once.
+
+_Scrambled Eggs._--Heat a teaspoonful of milk to each egg in a sauce-pan
+not more than a quarter of an inch deep and about the right size to hold
+the quantity of eggs desired. Add a little salt, pepper, and butter. When
+hot put in the eggs, and as they lie on the bottom of the pan, scrape off
+with a spoon letting the raw part take the place of those portions
+already cooked, and continue this until a creamy custard is formed. Be
+careful not to cook the eggs so long that this custard is changed to a
+hard mass.
+
+
+PROPER COOKING OF VEGETABLES.
+
+The general tendency in cooking vegetables is to use altogether too much
+water so that they become soaked and tasteless. The ideal way to cook
+most vegetables is to use as little water as possible; just a little in
+the bottom of the pot so that the vegetables will not stick and burn, but
+steam through in their own juices until thoroughly tender and full of
+their own flavor. The fire should not be too hot; the pot should be
+tightly covered; a sufficient amount of butter must be added when the
+vegetable is about half done; and plenty of time given to allow it to
+simmer and steam until thoroughly flavored. Onions, beans, carrots, and
+cabbage are most delicate when chopped fine, cooked until tender in a
+very little water, seasoned with salt, pepper, and butter, covered with
+milk, and allowed to stand on the back of the stove for twenty minutes
+until the flavor is thoroughly developed.
+
+_Boiled Potatoes._--Potatoes should not be peeled before boiling, but
+should be thoroughly washed and rinsed. They should be put in an
+abundance of boiling water, well salted, and covered tightly. When tender
+pour off all the water, cover the pot with a towel and let it stand on
+the back of the stove for ten minutes.
+
+_Baked Potatoes._--If baked potatoes stand they lose their flavor. A
+baked potato, eaten as soon as done, is sweet, dry and mealy. Allow them
+to stand even for ten minutes and the flavor is lost, and they become wet
+and tasteless. A pleasant change is to peel the potatoes before baking.
+These must be eaten as soon as they come from the oven or they lose their
+crispness.
+
+_Beans._--Nothing is more valuable for winter food than beans. They give
+as much strength as beefsteak and are far less expensive. Soak them in
+plenty of water over night; add a generous piece of unsmoked bacon; let
+simmer on the back of the stove until they are tender and the water is
+well cooked away; cover with milk, and either let them stand on the back
+of the stove until the milk is thickened, or put them into a shallow
+baking-dish and bake until nearly dry. Serve either hot or cold.
+
+
+SOME CAPITAL DESSERTS.
+
+_Apple Pudding._--Peel and slice enough apples to nearly fill your
+pudding-dish, sugar to taste, and grate over them a little nutmeg. Also
+add a little water. Now make a batter as follows: Three quarters of a cup
+of sugar; a piece of butter the size of a small egg, one half-cup of
+milk, one egg, a pinch of salt, a teaspoonful of baking-powder, and one
+and one-eighth cups of flour. This is an extremely nice, wholesome
+pudding, which can be served with either cream or hard sauce.
+
+To make hard sauce take a half-cup of butter and cream it with a fork;
+add a cupful of sugar and beat until nicely mixed and creamy. Flavor to
+taste and sprinkle a little nutmeg over it.
+
+_Cottage Pudding._--One cupful of sugar, one tablespoonful of butter, one
+half-cupful of milk, two eggs, one and one-half cupfuls of flour, and one
+teaspoonful of baking-powder. For the sauce, take three and a half
+cupfuls of boiling water and stir in it a cupful of sugar, and a
+tablespoonful of either flour or corn-starch rubbed smooth with a little
+cold water. Cook well for two or three minutes; take the pan from the
+fire, add the butter and flavor as you prefer.
+
+_Batter Pudding Boiled or Baked._--One quart of milk, six eggs beaten
+separately, six tablespoonfuls of flour worked gradually into the yolks
+of the eggs, and a pinch of salt. Bake or boil about three-quarters of an
+hour. Serve with sauce.
+
+_Cream of Corn-starch._--One quart of milk, four eggs, one half-cupful
+sugar, four tablespoonfuls of corn-starch dissolved in a little milk.
+Into a pint of the milk put the sugar, and place on the stove to heat.
+When very hot gradually stir in the corn-starch and beat well. Have ready
+the whites of the eggs, and beat them into the milk; flavor as preferred.
+Take the other pint of milk, the four yolks and four light tablespoonfuls
+of sugar, and place them over the fire, stirring constantly. This makes a
+nice custard. Just before serving pour the custard over the pudding.
+
+_Caramel Custard._--One egg for each person; also one teaspoonful of milk
+for each person. Put the yolks and milk together with a tablespoonful of
+sugar to each egg. Have ready some caramel, and stir in enough to give a
+decided flavor. Put this into cups or baking-dishes, and set in a pan of
+hot water on top of the stove for twenty minutes; then in the oven until
+the custard sets. Serve cold. For the caramel, take two cupfuls of sugar
+(preferably brown) and put it in a frying-pan with a teaspoonful of
+water. Cook until well burned. Add a cup of water, and, when cold, put it
+in a bottle or fruit-jar. This quantity will last a long time.
+
+_Brown Betty Pudding._--Take a cupful of grated bread-crumbs, two cupfuls
+of finely chopped, tart apples, half a cupful of brown sugar, a
+teaspoonful of cinnamon, and one tablespoonful of butter. Butter a deep
+pudding-dish, and put a layer of apples on the bottom; then sprinkle with
+sugar, cinnamon and bits of the butter. Put in another layer of apples,
+and proceed as before until all the ingredients have been used. Cover the
+dish and bake for three-quarters of an hour in a moderate oven; remove
+the cover now and brown the pudding. Serve with sugar and cream.
+
+_Rice Pudding._--One cupful of boiled rice (better if still hot), three
+cupfuls of milk, three-quarters of a cup of sugar, a tablespoonful of
+corn-starch, and two eggs; add flavoring. Dissolve the corn-starch with a
+little of the milk, and stir it into the rest of the milk; also add the
+yolks of the eggs and the sugar beaten together. Put this over the fire
+and when hot add the rice. Stir it carefully until it begins to thicken,
+then take it off and add the flavoring. Put it into a pudding-dish and
+bake in the oven.
+
+
+THE END
+
+
+
+
+INDEX
+
+
+  A
+
+  Accidents, 223.
+
+  Acid, carbolic, for _Rhus_ poisoning, 260;
+    in wounds, 231;
+    poisoning by, 253;
+    of fruit, 133, 146;
+    picric, 241;
+    uric, 149.
+
+  Acrodinia, 9.
+
+  _Agaricus campestris_, 256.
+
+  Air, 181.
+
+  Air-space, 45.
+
+  Albumin, 105.
+
+  Albumins, 98, 104, 117, 131.
+
+  Alcohol and its effects, 155;
+    for _Rhus_ poisoning, 260;
+    of no value in snake-poisoning, 270;
+    predisposes to consumption, 183;
+    predisposes to heat-prostration, 244.
+
+  _Amanita muscarius_, 258.
+
+  _Amanita phalloides_, 257.
+
+  Ammonia, aromatic spirits of, 259.
+
+  Anaphylaxis, 204.
+
+  _Ancistrodon contortrix_, 263.
+
+  _Ancistrodon piscivorus_, 262.
+
+  Animals, bites of, 249;
+    location of quarters, 61.
+
+  _Anopheles_, 41, 171, 174.
+
+  Antidotes for poisons, see under names of poisons.
+
+  Antiseptics, 231, 247.
+
+  Antitoxin, for diphtheria, 198, 203;
+    for lockjaw, 233.
+
+  Apples, 147.
+
+  Arrowroot, 112.
+
+  Arsenic, 252.
+
+  Arteries, 229.
+
+  Artichokes, 136.
+
+  Asparagus, 142.
+
+  Atropine, 259.
+
+
+  B
+
+  _Bacillus tuberculosis_, 179.
+
+  _Bacillus typhosus_, 186.
+
+  Bacon, broiled, 282;
+    curing of, 280;
+    fried, 282;
+    importance of, 121, 122;
+    unsmoked, 282.
+
+  Baking, process of, 166.
+
+  Baths, for sick people, 221;
+    hot and cold, 13;
+    importance of, 12;
+    sea, 5.
+
+  Beans, bad, give lathyrismus, 9;
+    how to cook, 294;
+    value of, 133, 134.
+
+  Bed-bug, 9.
+
+  Bedmaking, 219.
+
+  Beef, broiled, 275;
+    fried, 275;
+    Hamburg steak, 274;
+    hashed, 276;
+    pot-roast, 274;
+    roast, 273;
+    value of, 20.
+
+  Beer, 162.
+
+  Beets, 136, 138.
+
+  Beri-beri, 113.
+
+  Beverages, 30;
+    alcoholic, 32;
+    medicinal, 33;
+    "soft drinks," 32.
+
+  Biliousness, 93.
+
+  Biscuits, 285.
+
+  Bites of animals, flies, mosquitoes and snakes, see under several
+  subjects.
+
+  Bleeding, how to stop, 228;
+    in consumption, 180;
+    in typhoid fever, 187.
+
+  Blisters, 247.
+
+  Blood-vessels, 95.
+
+  Bottle, for infants, 73.
+
+  Brandy, 160.
+
+  Bread, and its relations, 104;
+    baking of, 166;
+    corn-bread, 108, 111, 285;
+    diseases derived from decomposed, 9;
+    graham-bread, 107;
+    rye-bread, 108;
+    why wheat-bread is the best, 106.
+
+  Bricks, 40.
+
+  Bright's disease, 95, 145, 156, 157, 158, 163, 173, 201.
+
+  Broncho-pneumonia, 201.
+
+  Bruises, 238.
+
+  Brussels-sprouts, 139.
+
+  Burns, 240.
+
+  Buttermilk, 150.
+
+
+  C
+
+  Cabbage, 138.
+
+  Cake, 115.
+
+  Calomel, 94.
+
+  Calories, 102.
+
+  Carbohydrates, 98.
+
+  Carron-oil, 241.
+
+  Carrots, 136.
+
+  Cat, conveys diphtheria, 10;
+    harbors tapeworms, 10.
+
+  Cauliflower, 139.
+
+  Caustic, 213.
+
+  Celery, 141.
+
+  Cellulose, 131.
+
+  Cereals, 284.
+
+  Charlatans, 7.
+
+  Chewing, 29.
+
+  Chicken, baked, 288;
+    boiled, 288;
+    broiled, 290;
+    fried, 287;
+    smothered, 289.
+
+  Chickory (salad), 142.
+
+  Chilblains, 246.
+
+  Child, diseases of, 82, 89;
+    exercise of, 79;
+    hygiene treatment of, 88;
+    ill-treatment of, 64;
+    instruction in cases of accident, 223;
+    sleep necessary to, 79;
+    syringe for, 84.
+
+  Chills-and-fever, see Malaria.
+
+  Chocolate, 31.
+
+  Cholera, 8, 9, 140.
+
+  Chromic acid, 209.
+
+  Cisterns, 59.
+
+  Clams, 122.
+
+  Cleanliness, 220.
+
+  Clothing, 18.
+
+  Cocoa, 31.
+
+  Cod-liver oil, 125.
+
+  Coffee, 31, 151.
+
+  Cold, accidents arising from, 41.
+
+  Cole, 139.
+
+  Colic, cause of, 67;
+    treatment of, 84.
+
+  Collodion, 232.
+
+  Color, in clothing, 21.
+
+  Constipation, 85.
+
+  Cooking, 164, 170.
+
+  Copper-head, 263, 266.
+
+  Coral-snakes, 262, 263, 267.
+
+  Corn, 110.
+
+  Corn-starch, 112.
+
+  Corrosive sublimate, 231.
+
+  Cotton-mouth, 262, 266.
+
+  Cows, carry tapeworm, 51;
+    infected with tuberculosis, 182.
+
+  _Crotalus_, 262.
+
+  Croup, membranous, 198;
+    treatment of, 86.
+
+  Cucumber, 141.
+
+
+  D
+
+  Dandelion, 138.
+
+  "Death-cup," 257.
+
+  Dextrose, 126.
+
+  Diarrhoea, reason for, 144;
+    treatment of, 82.
+
+  Diet, for the sick, 221;
+    vegetarian, 130.
+
+  Diphtheria, conveyance of, 9;
+    description and treatment, 198.
+
+  Dipsomaniac, 157.
+
+  Dirt-eaters, 196.
+
+  Diseases, avoidable, 171;
+    contagious, 89;
+    contraction of, 8;
+    digestive, 82.
+    See also names of diseases.
+
+  Disinfectants, 192.
+
+  Dog, conveys diphtheria, 9;
+    dangers of, 62;
+    description of rabies in, 211;
+    harbors tapeworm, 9, 10.
+
+  Drinks, see Beverages.
+
+  Drowning, 224.
+
+  Dry-closet system, 53.
+
+  Dysentery, 8, 9, 43, 140.
+
+  Dyspepsia, 145, 158.
+
+
+  E
+
+  Earth, diseases contracted from, 8.
+
+  Eating, 28;
+    importance of, 92;
+    over-eating too prevalent, 95.
+
+  Eggs, coddled, 292;
+    in vegetarian diet, 130;
+    nitrogenous food, 118;
+    scrambled, 293;
+    shirred, 293;
+    value of, 123.
+
+  _Elaps euryxanthus_, 263.
+
+  _Elaps fulvius_, 263.
+
+  Emergencies, 223.
+
+  Emetics, 251-259.
+
+  Endive, 142.
+
+  Ergot, 108.
+
+  Ergotism, 9.
+
+  Ethers, compound, 98.
+
+  Exercise, 79.
+
+
+  F
+
+  Fabrics, 20.
+
+  Fats, 98, 103;
+    in vegetables, 131;
+    unwholesomeness of, 115;
+    value of, 123.
+
+  Fever, malaria, see Malaria;
+    scarlet, 90;
+    typhoid, contraction of, 8, 9, 43, 140, 221;
+    description and treatment, 185;
+    yellow, 9, 41, 43.
+
+  Figs, 146.
+
+  Filaria, 9.
+
+  Fireplace, 47.
+
+  Fish, decomposed, source of ptomaine poisoning, 9;
+    nitrogenous food, 118;
+    value of, 122.
+
+  Fly, conveyor of disease, 9, 10, 43;
+     sick-room, 219.
+
+  Fly-agaric, 258.
+
+  Flukes, 140.
+
+  Foods, 28, 99;
+    albuminous, 119;
+    amount necessary, 96;
+    breakfast-foods, 113;
+    diseases contracted from, 8;
+    in sick-room, 221;
+    Mellin's food, 86;
+    nitrogenous, 98, 117;
+    nutritive substances in, 98;
+    raw, 105, 164;
+    starchy, 104, 165, 168;
+    tables, 100.
+
+  Formaldehyde gas, 192.
+
+  Frost-bite, 245.
+
+  Fruits, as food, 30;
+    dangers in, 144;
+    diseases contracted from, 9;
+    not nutritious, 146.
+
+  Furnace, 46.
+
+
+  G
+
+  Game, 122.
+
+  Garlic, 140.
+
+  Gin, 160.
+
+  Glanders, 10.
+
+  Glucose, 126.
+
+  Gout, 156, 163.
+
+  Grape-fruit, 147.
+
+  Greens, 138.
+
+  Ground-itch, 195.
+
+
+  H
+
+  Haig, a physician, 148.
+
+  Ham, boiled, 281;
+    broiled, 281;
+    curing of, 280;
+    fried, 281;
+    wholesomeness of, 121.
+
+  Headache, 33.
+
+  Health, 5.
+
+  Heat, accidents arising from, 241;
+    for house, 45;
+    in sick-room, 218.
+    See also Calories.
+
+  Heat-prostration, 244.
+
+  Hiccough, 250.
+
+  Hog, 51.
+
+  Hog-meats, 120.
+
+  Hominy, 284.
+
+  Hookworm, 8;
+    method of transmission, 50, 52;
+    description and treatment of disease, 193.
+
+  Horses, convey glanders, 10;
+    killed by bad corn, 109.
+
+  House, materials for, 39;
+    sanitation of, 35.
+
+  Husks, 107.
+
+  Hydrophobia, from dog's bite, 9, 249;
+    description and treatment, 211.
+
+  Hygiene, 1, 6;
+    of infancy and childhood, 63;
+    of the person, 12;
+    of the sick-room, 217.
+
+  Hypersensitiveness, 204.
+
+
+  I
+
+  Indigestion, 145.
+
+  Infants, hygiene and feeding of, 63;
+    weaning of, 67.
+
+  Iodine, as antiseptic, 231;
+    in blisters, 247.
+
+
+  K
+
+  Kak-ke, 9, 113.
+
+  Kala-azar, 9.
+
+  Kissing, 89.
+
+
+  L
+
+  Lathyrismus, 9.
+
+  Lead-water, 261.
+
+  Leeks, 140.
+
+  Legumes, 133.
+
+  Legumins, 98, 118.
+
+  Lemons, 146.
+
+  Lentils, 133, 134.
+
+  Lettuce, 139.
+
+  Ligature, 230, 270.
+
+  Lime-water, 71, 261.
+
+  Liquids, 148.
+
+  Liquors, malt, 162.
+
+  Liver, 93;
+    cirrhosis of the, 158.
+
+  Lockjaw, 227;
+    antitoxin for, 232.
+
+  Loeffler, discovered diphtheria germ, 198.
+
+
+  M
+
+  Malaria, conveyed by mosquito, 9, 41, 43;
+    description and treatment, 171.
+
+  Maltose, 86.
+
+  Massasauga, 266.
+
+  Mastication, 96.
+
+  Meat, cooking of, 168;
+    nitrogenous food, 118;
+    source of ptomaine poisoning, 9;
+    value of, 119.
+
+  Medicine, 221;
+    patent, 91, 158.
+
+  Meninges, 207.
+
+  Meningitis, cerebrospinal, 206.
+
+  _Micrococcus intracellulais_, 207.
+
+  Milk, an ideal food, 128;
+    apt to promote indigestion, 150;
+    as a drink, 31-32;
+    in vegetarian diet, 130;
+    infected with tuberculosis, 182;
+    malted, 86;
+    modified cow's, 67;
+    mother's, 65;
+    peptonized, 75;
+    sterilized (Pasteurized), 74;
+    table for calculating proportions of milk to be fed, 70.
+
+  Mint, 142.
+
+  Moccasin (snake), 261, 262, 263, 266.
+
+  Mosquito, 9, 41, 171, 173.
+
+  Mouse, 9.
+
+  Mushrooms, 256.
+
+  Mutton, boiled, 283;
+    chops, 284;
+    cutlets, 283;
+    roast 283;
+    value of, 120.
+
+
+  N
+
+  _Necator Americanus_, 193.
+
+  Nervousness, 88.
+
+  Nipple, 73.
+
+  Nose, 184.
+
+  Nursing, 217.
+
+
+  O
+
+  Oatmeal, 114, 284.
+
+  Okra, 142.
+
+  Opiates, 85.
+
+  Opium, 254.
+
+  Oysters, 118, 122.
+
+
+  P
+
+  Pains, rheumatic, 145.
+
+  Paris green, 252.
+
+  Parsley, 142.
+
+  Parsnips, 136.
+
+  Pasteur, 214.
+
+  Pastries, 115.
+
+  Peaches, 146.
+
+  Peanuts, 133, 134.
+
+  Peas, 133, 134.
+
+  Pellagra, 9, 109.
+
+  Peppers, green, 142.
+
+  Phosphorus, 253.
+
+  Pickles, 144.
+
+  Pieplant, 142.
+
+  Pilot-snake, 262.
+
+  Pit-vipers, 261, 265.
+
+  Plague, bubonic, 9.
+
+  _Plasmodium malaria_, 171.
+
+  Plaster, for blisters, 247;
+    for sprains, 235.
+
+  Poison-dogwood, 260.
+
+  Poison-elder, 260.
+
+  Poison-ivy, 259.
+
+  Poison-oak, 259.
+
+  Poisons, acid and alkaline, 252;
+    ptomaine, 9;
+    treatment of poison cases, with antidotes, 251.
+
+  Poison-sumac, 260.
+
+  Pork, boiled, 280;
+    broiled, 279;
+    fried, 279;
+    roast, 279.
+
+  Potassium permanganate, 254, 255, 269.
+
+  Potatoes, 135, 136;
+    baked, 294;
+    boiled, 294;
+    cooking of, 167;
+    disadvantages of, 112.
+
+  Poultry, 122.
+
+  Privies, 49, 52, 198.
+
+  Ptomaines, poisoning by, 9.
+
+  Puddings, apple, 295;
+    batter, 295;
+    brown betty, 296;
+    caramel custard, 296;
+    cottage, 295;
+    cream of corn-starch, 296;
+    rice, 297.
+
+  Pumpkin, 143.
+
+  Pus, 232.
+
+
+  Q
+
+  Quacks, medical, 4, 7.
+
+  Quinine, 173.
+
+
+  R
+
+  Rabies, see Hydrophobia.
+
+  Radishes, 136.
+
+  Rat, 9.
+
+  Rat-poison, 25.
+
+  Rattlesnake, 261, 262, 264;
+    ground-rattlers, 262, 265.
+
+  Recipes, 273.
+
+  Resins, 231.
+
+  Respiration, artificial, 225.
+
+  Rest, need of, 22.
+
+  Rhubarb, 142.
+
+  _Rhus_, poisoning by, 259.
+
+  _Rhus toxicodendron_, 259.
+
+  _Rhus venenata_, 259.
+
+  Rice, boiled, 285;
+    cooking of, 167;
+    value of, 113.
+
+  Rochdale, system of, 53.
+
+  Rolls, 286.
+
+  Rum, 160.
+
+
+  S
+
+  Salad plants, 139.
+
+  Saliva, 29.
+
+  Sanitation, 35.
+
+  Sauerkraut, 139.
+
+  Scab, 233.
+
+  Schafer, Prof., system of artificial respiration, 225.
+
+  Screens, 41, 176, 219.
+
+  Sewage, disposal of, 49.
+
+  Shallots, 140.
+
+  Sheet, rubber, 219.
+
+  Sick-room, 217.
+
+  _Sistrurus_, 262.
+
+  Sleep, 26, 78.
+
+  Sleeping-sickness, 1.
+
+  Snake, harlequin, 262.
+
+  Snake-bites, 268.
+
+  Snakes, columbine, 262, 263;
+    elapine, 263;
+    non-venomous, 264;
+    venomous, 261;
+    viperine, 261.
+
+  Soups, meat, 292;
+    vegetable, 290.
+
+  Sours, 147.
+
+  Spinach, 138.
+
+  Splints, 235.
+
+  Sprains, 234.
+
+  Sputum, 184.
+
+  Squash, 143.
+
+  Starches, 98, 104;
+    changes in, 165;
+    in cooking, 97;
+    in vegetables, 131;
+    raw, 105.
+
+  Steam, 46.
+
+  Stove, 47.
+
+  Streams, 60.
+
+  Strychnine, as antidote, 269;
+    poisoning by, 254.
+
+  Sugar, consumption of, 126;
+    from beets, 136;
+    in vegetables, 131;
+    kinds of, 125;
+    raw, 105.
+
+  Sunstroke, 242.
+
+  Swamp-dogwood, 260.
+
+  Syringe, 84.
+
+  Syrups, 33;
+    soothing, 255.
+
+
+  T
+
+  Tapeworm, 8, 9, 51.
+
+  Tea, 31, 152.
+
+  Teeth, care of, 80, 248;
+    teething of infants, 80;
+    tooth-ache, 248.
+
+  Toadstool, see Mushroom.
+
+  Tobacco, 34.
+
+  Tomato, 141.
+
+  Tonsillitis, follicular, 200.
+
+  Tooth-ache, 248.
+
+  Treatment, immunizing, 205;
+    pasteur, 214.
+
+  Tricina, 18.
+
+  Tuberculosis, 94, 95, 156;
+    description and treatment, 178.
+
+  Tubers, 135.
+
+  Turnips, 136, 137, 138.
+
+
+  V
+
+  Vaccination, 88.
+
+  Veal, boiled, 277;
+    fried, 277;
+    jellied, 278;
+    roast, 276;
+    stew or pot-pie, 277.
+
+  Vegetables, cooking of, 293;
+    digestibility of, 132, 133;
+    diseases contracted from, 9.
+
+  Ventilation, 48, 218.
+
+  Vinegar, 133, 136, 147.
+
+  Vipers, 262. See also pit-vipers.
+
+  Vomiting, 67, 87.
+
+
+  W
+
+  Waffles, 107.
+
+  Wall-paper, 41.
+
+  Water, as a drink, 30, 148;
+    dangers of, 140;
+    diseases contracted from, 8;
+    for heating, 46;
+    for poisons, 251;
+    for wounds, 230.
+
+  Water-supply, 57.
+
+  Wells, 58.
+
+  Whisky, 160.
+
+  Wines, 161.
+
+  Work, 22.
+
+  Worms, 140.
+
+  Wounds, 227.
+
+
+  Y
+
+  Yams, 135.
+
+  Yeast, 286.
+
+
+
+
+
+End of the Project Gutenberg EBook of Health on the Farm, by H. F. Harris
+
+*** END OF THIS PROJECT GUTENBERG EBOOK HEALTH ON THE FARM ***
+
+***** This file should be named 26718.txt or 26718.zip *****
+This and all associated files of various formats will be found in:
+        http://www.gutenberg.org/2/6/7/1/26718/
+
+Produced by Tom Roch, Marcia Brooks and the Online
+Distributed Proofreading Team at http://www.pgdp.net (This
+file was produced from images produced by Core Historical
+Literature in Agriculture (CHLA), Cornell University)
+
+
+Updated editions will replace the previous one--the old editions
+will be renamed.
+
+Creating the works from public domain print editions means that no
+one owns a United States copyright in these works, so the Foundation
+(and you!) can copy and distribute it in the United States without
+permission and without paying copyright royalties.  Special rules,
+set forth in the General Terms of Use part of this license, apply to
+copying and distributing Project Gutenberg-tm electronic works to
+protect the PROJECT GUTENBERG-tm concept and trademark.  Project
+Gutenberg is a registered trademark, and may not be used if you
+charge for the eBooks, unless you receive specific permission.  If you
+do not charge anything for copies of this eBook, complying with the
+rules is very easy.  You may use this eBook for nearly any purpose
+such as creation of derivative works, reports, performances and
+research.  They may be modified and printed and given away--you may do
+practically ANYTHING with public domain eBooks.  Redistribution is
+subject to the trademark license, especially commercial
+redistribution.
+
+
+
+*** START: FULL LICENSE ***
+
+THE FULL PROJECT GUTENBERG LICENSE
+PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
+
+To protect the Project Gutenberg-tm mission of promoting the free
+distribution of electronic works, by using or distributing this work
+(or any other work associated in any way with the phrase "Project
+Gutenberg"), you agree to comply with all the terms of the Full Project
+Gutenberg-tm License (available with this file or online at
+http://gutenberg.org/license).
+
+
+Section 1.  General Terms of Use and Redistributing Project Gutenberg-tm
+electronic works
+
+1.A.  By reading or using any part of this Project Gutenberg-tm
+electronic work, you indicate that you have read, understand, agree to
+and accept all the terms of this license and intellectual property
+(trademark/copyright) agreement.  If you do not agree to abide by all
+the terms of this agreement, you must cease using and return or destroy
+all copies of Project Gutenberg-tm electronic works in your possession.
+If you paid a fee for obtaining a copy of or access to a Project
+Gutenberg-tm electronic work and you do not agree to be bound by the
+terms of this agreement, you may obtain a refund from the person or
+entity to whom you paid the fee as set forth in paragraph 1.E.8.
+
+1.B.  "Project Gutenberg" is a registered trademark.  It may only be
+used on or associated in any way with an electronic work by people who
+agree to be bound by the terms of this agreement.  There are a few
+things that you can do with most Project Gutenberg-tm electronic works
+even without complying with the full terms of this agreement.  See
+paragraph 1.C below.  There are a lot of things you can do with Project
+Gutenberg-tm electronic works if you follow the terms of this agreement
+and help preserve free future access to Project Gutenberg-tm electronic
+works.  See paragraph 1.E below.
+
+1.C.  The Project Gutenberg Literary Archive Foundation ("the Foundation"
+or PGLAF), owns a compilation copyright in the collection of Project
+Gutenberg-tm electronic works.  Nearly all the individual works in the
+collection are in the public domain in the United States.  If an
+individual work is in the public domain in the United States and you are
+located in the United States, we do not claim a right to prevent you from
+copying, distributing, performing, displaying or creating derivative
+works based on the work as long as all references to Project Gutenberg
+are removed.  Of course, we hope that you will support the Project
+Gutenberg-tm mission of promoting free access to electronic works by
+freely sharing Project Gutenberg-tm works in compliance with the terms of
+this agreement for keeping the Project Gutenberg-tm name associated with
+the work.  You can easily comply with the terms of this agreement by
+keeping this work in the same format with its attached full Project
+Gutenberg-tm License when you share it without charge with others.
+
+1.D.  The copyright laws of the place where you are located also govern
+what you can do with this work.  Copyright laws in most countries are in
+a constant state of change.  If you are outside the United States, check
+the laws of your country in addition to the terms of this agreement
+before downloading, copying, displaying, performing, distributing or
+creating derivative works based on this work or any other Project
+Gutenberg-tm work.  The Foundation makes no representations concerning
+the copyright status of any work in any country outside the United
+States.
+
+1.E.  Unless you have removed all references to Project Gutenberg:
+
+1.E.1.  The following sentence, with active links to, or other immediate
+access to, the full Project Gutenberg-tm License must appear prominently
+whenever any copy of a Project Gutenberg-tm work (any work on which the
+phrase "Project Gutenberg" appears, or with which the phrase "Project
+Gutenberg" is associated) is accessed, displayed, performed, viewed,
+copied or distributed:
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+1.E.2.  If an individual Project Gutenberg-tm electronic work is derived
+from the public domain (does not contain a notice indicating that it is
+posted with permission of the copyright holder), the work can be copied
+and distributed to anyone in the United States without paying any fees
+or charges.  If you are redistributing or providing access to a work
+with the phrase "Project Gutenberg" associated with or appearing on the
+work, you must comply either with the requirements of paragraphs 1.E.1
+through 1.E.7 or obtain permission for the use of the work and the
+Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or
+1.E.9.
+
+1.E.3.  If an individual Project Gutenberg-tm electronic work is posted
+with the permission of the copyright holder, your use and distribution
+must comply with both paragraphs 1.E.1 through 1.E.7 and any additional
+terms imposed by the copyright holder.  Additional terms will be linked
+to the Project Gutenberg-tm License for all works posted with the
+permission of the copyright holder found at the beginning of this work.
+
+1.E.4.  Do not unlink or detach or remove the full Project Gutenberg-tm
+License terms from this work, or any files containing a part of this
+work or any other work associated with Project Gutenberg-tm.
+
+1.E.5.  Do not copy, display, perform, distribute or redistribute this
+electronic work, or any part of this electronic work, without
+prominently displaying the sentence set forth in paragraph 1.E.1 with
+active links or immediate access to the full terms of the Project
+Gutenberg-tm License.
+
+1.E.6.  You may convert to and distribute this work in any binary,
+compressed, marked up, nonproprietary or proprietary form, including any
+word processing or hypertext form.  However, if you provide access to or
+distribute copies of a Project Gutenberg-tm work in a format other than
+"Plain Vanilla ASCII" or other format used in the official version
+posted on the official Project Gutenberg-tm web site (www.gutenberg.org),
+you must, at no additional cost, fee or expense to the user, provide a
+copy, a means of exporting a copy, or a means of obtaining a copy upon
+request, of the work in its original "Plain Vanilla ASCII" or other
+form.  Any alternate format must include the full Project Gutenberg-tm
+License as specified in paragraph 1.E.1.
+
+1.E.7.  Do not charge a fee for access to, viewing, displaying,
+performing, copying or distributing any Project Gutenberg-tm works
+unless you comply with paragraph 1.E.8 or 1.E.9.
+
+1.E.8.  You may charge a reasonable fee for copies of or providing
+access to or distributing Project Gutenberg-tm electronic works provided
+that
+
+- You pay a royalty fee of 20% of the gross profits you derive from
+     the use of Project Gutenberg-tm works calculated using the method
+     you already use to calculate your applicable taxes.  The fee is
+     owed to the owner of the Project Gutenberg-tm trademark, but he
+     has agreed to donate royalties under this paragraph to the
+     Project Gutenberg Literary Archive Foundation.  Royalty payments
+     must be paid within 60 days following each date on which you
+     prepare (or are legally required to prepare) your periodic tax
+     returns.  Royalty payments should be clearly marked as such and
+     sent to the Project Gutenberg Literary Archive Foundation at the
+     address specified in Section 4, "Information about donations to
+     the Project Gutenberg Literary Archive Foundation."
+
+- You provide a full refund of any money paid by a user who notifies
+     you in writing (or by e-mail) within 30 days of receipt that s/he
+     does not agree to the terms of the full Project Gutenberg-tm
+     License.  You must require such a user to return or
+     destroy all copies of the works possessed in a physical medium
+     and discontinue all use of and all access to other copies of
+     Project Gutenberg-tm works.
+
+- You provide, in accordance with paragraph 1.F.3, a full refund of any
+     money paid for a work or a replacement copy, if a defect in the
+     electronic work is discovered and reported to you within 90 days
+     of receipt of the work.
+
+- You comply with all other terms of this agreement for free
+     distribution of Project Gutenberg-tm works.
+
+1.E.9.  If you wish to charge a fee or distribute a Project Gutenberg-tm
+electronic work or group of works on different terms than are set
+forth in this agreement, you must obtain permission in writing from
+both the Project Gutenberg Literary Archive Foundation and Michael
+Hart, the owner of the Project Gutenberg-tm trademark.  Contact the
+Foundation as set forth in Section 3 below.
+
+1.F.
+
+1.F.1.  Project Gutenberg volunteers and employees expend considerable
+effort to identify, do copyright research on, transcribe and proofread
+public domain works in creating the Project Gutenberg-tm
+collection.  Despite these efforts, Project Gutenberg-tm electronic
+works, and the medium on which they may be stored, may contain
+"Defects," such as, but not limited to, incomplete, inaccurate or
+corrupt data, transcription errors, a copyright or other intellectual
+property infringement, a defective or damaged disk or other medium, a
+computer virus, or computer codes that damage or cannot be read by
+your equipment.
+
+1.F.2.  LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
+of Replacement or Refund" described in paragraph 1.F.3, the Project
+Gutenberg Literary Archive Foundation, the owner of the Project
+Gutenberg-tm trademark, and any other party distributing a Project
+Gutenberg-tm electronic work under this agreement, disclaim all
+liability to you for damages, costs and expenses, including legal
+fees.  YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
+LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
+PROVIDED IN PARAGRAPH F3.  YOU AGREE THAT THE FOUNDATION, THE
+TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
+LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
+INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
+DAMAGE.
+
+1.F.3.  LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
+defect in this electronic work within 90 days of receiving it, you can
+receive a refund of the money (if any) you paid for it by sending a
+written explanation to the person you received the work from.  If you
+received the work on a physical medium, you must return the medium with
+your written explanation.  The person or entity that provided you with
+the defective work may elect to provide a replacement copy in lieu of a
+refund.  If you received the work electronically, the person or entity
+providing it to you may choose to give you a second opportunity to
+receive the work electronically in lieu of a refund.  If the second copy
+is also defective, you may demand a refund in writing without further
+opportunities to fix the problem.
+
+1.F.4.  Except for the limited right of replacement or refund set forth
+in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER
+WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO
+WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE.
+
+1.F.5.  Some states do not allow disclaimers of certain implied
+warranties or the exclusion or limitation of certain types of damages.
+If any disclaimer or limitation set forth in this agreement violates the
+law of the state applicable to this agreement, the agreement shall be
+interpreted to make the maximum disclaimer or limitation permitted by
+the applicable state law.  The invalidity or unenforceability of any
+provision of this agreement shall not void the remaining provisions.
+
+1.F.6.  INDEMNITY - You agree to indemnify and hold the Foundation, the
+trademark owner, any agent or employee of the Foundation, anyone
+providing copies of Project Gutenberg-tm electronic works in accordance
+with this agreement, and any volunteers associated with the production,
+promotion and distribution of Project Gutenberg-tm electronic works,
+harmless from all liability, costs and expenses, including legal fees,
+that arise directly or indirectly from any of the following which you do
+or cause to occur: (a) distribution of this or any Project Gutenberg-tm
+work, (b) alteration, modification, or additions or deletions to any
+Project Gutenberg-tm work, and (c) any Defect you cause.
+
+
+Section  2.  Information about the Mission of Project Gutenberg-tm
+
+Project Gutenberg-tm is synonymous with the free distribution of
+electronic works in formats readable by the widest variety of computers
+including obsolete, old, middle-aged and new computers.  It exists
+because of the efforts of hundreds of volunteers and donations from
+people in all walks of life.
+
+Volunteers and financial support to provide volunteers with the
+assistance they need, is critical to reaching Project Gutenberg-tm's
+goals and ensuring that the Project Gutenberg-tm collection will
+remain freely available for generations to come.  In 2001, the Project
+Gutenberg Literary Archive Foundation was created to provide a secure
+and permanent future for Project Gutenberg-tm and future generations.
+To learn more about the Project Gutenberg Literary Archive Foundation
+and how your efforts and donations can help, see Sections 3 and 4
+and the Foundation web page at http://www.pglaf.org.
+
+
+Section 3.  Information about the Project Gutenberg Literary Archive
+Foundation
+
+The Project Gutenberg Literary Archive Foundation is a non profit
+501(c)(3) educational corporation organized under the laws of the
+state of Mississippi and granted tax exempt status by the Internal
+Revenue Service.  The Foundation's EIN or federal tax identification
+number is 64-6221541.  Its 501(c)(3) letter is posted at
+http://pglaf.org/fundraising.  Contributions to the Project Gutenberg
+Literary Archive Foundation are tax deductible to the full extent
+permitted by U.S. federal laws and your state's laws.
+
+The Foundation's principal office is located at 4557 Melan Dr. S.
+Fairbanks, AK, 99712., but its volunteers and employees are scattered
+throughout numerous locations.  Its business office is located at
+809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email
+business@pglaf.org.  Email contact links and up to date contact
+information can be found at the Foundation's web site and official
+page at http://pglaf.org
+
+For additional contact information:
+     Dr. Gregory B. Newby
+     Chief Executive and Director
+     gbnewby@pglaf.org
+
+
+Section 4.  Information about Donations to the Project Gutenberg
+Literary Archive Foundation
+
+Project Gutenberg-tm depends upon and cannot survive without wide
+spread public support and donations to carry out its mission of
+increasing the number of public domain and licensed works that can be
+freely distributed in machine readable form accessible by the widest
+array of equipment including outdated equipment.  Many small donations
+($1 to $5,000) are particularly important to maintaining tax exempt
+status with the IRS.
+
+The Foundation is committed to complying with the laws regulating
+charities and charitable donations in all 50 states of the United
+States.  Compliance requirements are not uniform and it takes a
+considerable effort, much paperwork and many fees to meet and keep up
+with these requirements.  We do not solicit donations in locations
+where we have not received written confirmation of compliance.  To
+SEND DONATIONS or determine the status of compliance for any
+particular state visit http://pglaf.org
+
+While we cannot and do not solicit contributions from states where we
+have not met the solicitation requirements, we know of no prohibition
+against accepting unsolicited donations from donors in such states who
+approach us with offers to donate.
+
+International donations are gratefully accepted, but we cannot make
+any statements concerning tax treatment of donations received from
+outside the United States.  U.S. laws alone swamp our small staff.
+
+Please check the Project Gutenberg Web pages for current donation
+methods and addresses.  Donations are accepted in a number of other
+ways including checks, online payments and credit card donations.
+To donate, please visit: http://pglaf.org/donate
+
+
+Section 5.  General Information About Project Gutenberg-tm electronic
+works.
+
+Professor Michael S. Hart is the originator of the Project Gutenberg-tm
+concept of a library of electronic works that could be freely shared
+with anyone.  For thirty years, he produced and distributed Project
+Gutenberg-tm eBooks with only a loose network of volunteer support.
+
+
+Project Gutenberg-tm eBooks are often created from several printed
+editions, all of which are confirmed as Public Domain in the U.S.
+unless a copyright notice is included.  Thus, we do not necessarily
+keep eBooks in compliance with any particular paper edition.
+
+
+Most people start at our Web site which has the main PG search facility:
+
+     http://www.gutenberg.org
+
+This Web site includes information about Project Gutenberg-tm,
+including how to make donations to the Project Gutenberg Literary
+Archive Foundation, how to help produce our new eBooks, and how to
+subscribe to our email newsletter to hear about new eBooks.
diff --git a/26718.zip b/26718.zip
new file mode 100644
index 0000000..c1c9bf3
--- /dev/null
+++ b/26718.zip
diff --git a/LICENSE.txt b/LICENSE.txt
new file mode 100644
index 0000000..6312041
--- /dev/null
+++ b/LICENSE.txt
@@ -0,0 +1,11 @@
+This eBook, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
+jurisdictions other than the United States. Anyone seeking to utilize
+this eBook outside of the United States should confirm copyright
+status under the laws that apply to them.
diff --git a/README.md b/README.md
new file mode 100644
index 0000000..ebc6afe
--- /dev/null
+++ b/README.md
@@ -0,0 +1,2 @@
+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #26718 (https://www.gutenberg.org/ebooks/26718)