FoodNetArchive

The standard book of recipes and housewife's guide, comprising as complete cook book

1901

Page 159

Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Weakness, in fever, is not quite the same thing early in the attack as towards its end. In the first place it is an oppression of the system ; after a while there is more or less exhaustion. The first is best relieved by the means above referred to. At that stage, with persons of average strength, the amount of food taken may be small and its character light. (Persons always feeble will need to have concentrated food from the beginning.) As the attack goes on, even towards the end of the first week usu- ally, and in scarlet fever and small-pox 495 32 THE FAMILY DOCTOR sooner, the system loses strength, and sup- port is necessary. What shall the means of that support be ? Liquid, strong food in small quantities and often is the rule. Milk (with lime- water in it if the stomach be very weak) and beef tea are the things to stand by. Strong mutton broth and chicken soup (with all fat fully skimmed off) will do for variation. Supporting treatment for great debility has always, with physicians, included the use of something alcoholic, wine and whis- key being mostly preferred. Opinion in the medical profession on this subject has tended of late years (in the minds at least, of its safest leaders) towards a lessening of the amount of alcoholic stimulation in fevers, and towards resorting to it in fewer cases. Once it was almost a universal practice to give whiskey in all cases of typhoid, as well as of typhus, fever. Now, many cases of typhoid fever are found to get through well without it. On such an important matter, in every actual case, the judgment of a physician should be obtained. The safest rule in home management of the sick will be (unless in extraordinary emergencies) not to give or take alcohol in any form unless advised by a competent physician. Cough. How many different kinds and cases of cough there are, w^e have already mentioned when considering it among the symptoms of disease. It cannot be treated exactly alike under all these different circumstances. As a symptom it is unpleasant, and often weari- some ; and it is well to know of some do- mestic remedies which are safe and useful in many cases. First, a dry cough must be softened and loosened. The three best home remedies for this purpose are ipecacuanha, squills, and wild cherry bark. Of the syrup of ipecacu- anha, for this effect (not to cause vomiting) the dose is from a quarter to a half teaspoon- ful. Of syrup of squills, which does best at a later stage than ipecac, half a teaspoonful to a teaspoonful. Of syrup of wild cherry bark, a teaspoonful. This last may be given along with syrup of ipecac at first, and with syrup of squills afterward. 496 There is also real usefulness in the sooth- ing effect upon cough of licorice, and of pure and well-made candies; hoarhound candy for example. The advantage of these is that a little of either can be taken very often, so as to keep up a nearly constant influence of the kind desired. Although such things only touch the swallowing part of the throat {pharynx^ , not the wind-pipe {larynx^, yet the nearness and sympathy of these two sur- faces cause the extension of the effect from one to the other. Spencer's chloramine pas- tilles are useful in this way.