Chapter 26

BUNIONS may be checked in their early development by binding the joint with adhesive plaster, and keeping it on as long as any uneasiness is felt. The bandaging should be perfect, and it might be well to extend it round the foot An inflamed bunion should be poulticed, and larger shoes be worn. Iodine 12 grains, lard or spermaceti ointment half an ounce, makes a capital ointment for bunions. It should be rubbed on gently twice or three times a day.

FELONS.--One table-spoonful of red lead, and one tablespoonful of castile soap, and mix them with as much weak lye as will make it soft enough to spread like a salve, and apply it on the first appearance of the felon, and it will cure in ten or twelve days.

CARE FOR WARTS.--The easiest way to get rid of warts, is to pare off the thickened skin which covers the prominent wart; cut it off by successive layers and shave it until you come to the surface of the skin, and till you draw blood in two or three places. Then rub the part thoroughly over with lunar caustic, and one effective operation of this kind will generally destroy the wart; if not, you cut off the black spot which has been occasioned by the caustic, and apply it again; or you may apply acetic acid, and thus you will get rid of it. Care must be taken in applying these acids, not to rub them on the skin around the wart.

WENS.--Take the yoke of some eggs, beat up, and add as much fine salt as will dissolve, and apply a plaster to the wen every ten hours. It cures without pain or any other inconvenience.

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HOW TO CURE APOPLEXY, BAD BREATH AND QUINSY.

1. APOPLEXY.--Apoplexy occurs only in the corpulent or obese, and those of gross or high living.

_Treatment_--Raise the head to a nearly upright position; loosen all tight clothes, strings, etc., and apply cold water to the head and warm water and warm cloths to the feet. Have the apartment cool and well ventilated. Give nothing by the mouth until the breathing is relieved, and then only draughts of cold water.

2. BAD BREATH.--Bad or foul breath will be removed by taking a teaspoonful of the following mixture after each meal: One ounce chloride of soda, one ounce liquor of potassa, one and one-half ounces phosphate of soda, and three ounces of water.

3. QUINSY.--This is an inflammation of the tonsils, or common inflammatory sore throat; commences with a slight feverish attack, with considerable pain and swelling of the tonsils, causing some difficulty in swallowing; as the attack advances, these symptoms become more intense, there is headache, thirst, a painful sense of tension, and acute darting pains in the ears. The attack is generally brought on by exposure to cold, and lasts from five to seven days, when it subsides naturally, or an abscess may form in tonsils and burst, or the tonsils may remain enlarged, the inflammation subsiding.

_Home Treatment._--The patient should remain in a warm room, the diet chiefly milk and good broths, some cooling laxative and diaphoretic medicine may be given; but the greatest relief will be found in the frequent inhalation of the steam of hot water through an inhaler, or in the old-fashioned way through the spout of a teapot.

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SENSIBLE RULES FOR THE NURSE.

"Remember to be extremely neat in dress; a few drops of hartshorn in the water used for _daily_ bathing will remove the disagreeable odors of warmth and perspiration.

"Never speak of the symptoms of your patient in his presence, unless questioned by the doctor, whose orders you are always to obey _implicitly_.

"Remember never to be a gossip or tattler, and always to hold sacred the knowledge which, to a certain extent, you must obtain of the private affairs of your patient and the household in which you nurse.

"Never contradict your patient, nor argue with him, nor let him see that you are annoyed about anything.

"Never _whisper_ in the sick room. If your patient be well enough, and wishes you to talk to him, speak in a low, distinct voice, on cheerful subjects. Don't relate painful hospital experiences, nor give details of the maladies of former patients, and remember never to startle him with accounts of dreadful crimes or accidents that you have read in the newspapers.

"_Write_ down the orders that the physician gives you as to time for giving the medicines, food, etc.

"Keep the room bright (unless the doctor orders it darkened).

"Let the air of the room be as pure as possible, and keep everything in order, but without being fussy and bustling.

"The only way to remove dust in a sick room is to wipe everything with a damp cloth.

"Remember to carry out all vessels covered. Empty and wash them immediately, and keep some disinfectant in them.

"Remember that to leave the patient's untasted food by his side, from meal to meal, in hopes that he will eat it in the interval, is simply to prevent him from taking any food at all.

"Medicines, beef tea or stimulants, should never be kept where the patient can see them or smell them.

"Light-colored clothing should be worn by those who have the care of the sick, in preference to dark-colored apparel; particularly if the disease is of a contagious nature. Experiments have shown that black and other dark colors will absorb more readily the subtle effluvia that emanates from sick persons than white or light colors."

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LONGEVITY.

The following table exhibits very recent mortality statistics, showing the average duration of life among persons of various classes:

Employment. Years.

Judges 65 Farmers 64 Bank Officers 64 Coopers 58 Public Officers 57 Clergymen 56 Shipwrights 55 Hatters 54 Lawyers 54 Rope Makers 54 Blacksmiths 51 Merchants 51 Calico Printers 51 Physicians 51 Butchers 50 Carpenters 49 Masons 48 Traders 46 Tailors 44 Jewelers 44 Manufacturers 43 Bakers 43 Painters 43 Shoemakers 43 Mechanics 43 Editors 40 Musicians 39 Printers 38 Machinists 36 Teachers 34 Clerks 34 Operatives 32

"It will be easily seen, by these figures, how a quiet or tranquil life affects longevity. The phlegmatic man will live longer, all other things being equal, than the sanguine, nervous individual. Marriage is favorable to longevity, and it has also been ascertained that women live longer than men."

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HOW TO APPLY AND USE HOT WATER IN ALL DISEASES.

1. THE HOT WATER THROAT BAG. The hot water throat bag is made from fine white rubber fastened to the head by a rubber band (see illustration), and is an unfailing remedy for catarrh, hay fever, cold, toothache, headache, earache, neuralgia, etc.

2. THE HOT WATER BOTTLE. No well regulated house should be without a hot water bottle. It is excellent in the application of hot water for inflammations, colic, headache, congestion, cold feet, rheumatism, sprains, etc., etc. It is an excellent warming pan and an excellent feet and hand warmer when riding. These hot water bags in any variety can be purchased at any drug store.

3. Boiling water may be used in the bags and the heat will be retained many hours. They are soft and pliable and pleasant to the touch, and can be adjusted to any part of the body.

4. Hot water is good for constipation, torpid liver and relieves colic and flatulence, and is of special value.

5. _Caution._ When hot water bags or any hot fomentation is removed, replace dry flannel and bathe parts in tepid water and rub till dry.

6. By inflammations it is best to use hot water and then cold water. It seems to give more immediate relief. Hot water is a much better remedy than drugs, paragoric, Dover's powder or morphine. Always avoid the use of strong poisonous drugs when possible.

7. Those who suffer from cold feet there is no better remedy than to bathe the feet in cold water before retiring and then place a hot water bottle in the bed at the feet. A few weeks of such treatment results in relief if not cure of the most obstinate case.

HOW TO USE COLD WATER.

Use a compress of cold water for acute or chronic inflammation, such as sore throat, bronchitis, croup, inflammation of the lungs, etc. If there is a hot and aching pain in the back apply a compress of cold water on the same, or it may simply be placed across the back or around the body. The most depends upon the condition of the patient.

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PRACTICAL RULES FOR BATHING.

1. Bathe at least once a week all over, thoroughly. No one can preserve his health by neglecting personal cleanliness. Remember, "Cleanliness is akin to Godliness."

2. Only mild soap should be used in bathing the body.

3. Wipe quickly and dry the body thoroughly with a moderately coarse towel. Rub the skin vigorously.

4. Many people have contracted severe and fatal diseases by neglecting to take proper care of the body after bathing.

5. If you get up a good reaction by thorough rubbing in a mild temperature, the effect is always good.

6. Never go into a cold room, or allow cold air to enter the room until you are dressed.

7. Bathing in cold rooms and in cold water is positively injurious, unless the person possesses a very strong and vigorous constitution, and then there is great danger of laying the foundation of some serious disease.

8. Never bathe within two hours after eating. It injures digestion.

9. Never bathe when the body or mind is much exhausted. It is liable to check the healthful circulation.

10. A good time for bathing is just before retiring. The morning hour is a good time also, if a warm room and warm water can be secured.

11. Never bathe a fresh wound or broken skin with cold water; the wound absorbs water, and causes swelling and irritation.

12. A person not robust should be very careful in bathing; great care should be exercised to avoid any chilling effects.

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ALL THE DIFFERENT KINDS OF BATHS, AND HOW TO PREPARE THEM.

THE SULPHUR BATH.

For the itch, ringworm, itching, and for other slight irritations, bathe in water containing a little sulphur.

THE SALT BATH.

To open the pores of the skin, put a little common salt into the water. Borax, baking soda or lime used in the same way are excellent for cooling and cleansing the skin. A very small quantity in a bowl of water is sufficient.

THE VAPOR BATH.

1. For catarrh, bronchitis, pleurisy, inflammation of the lungs, rheumatism, fever, affections of the bowels and kidneys, and skin diseases, the vapor-bath is an excellent remedy.

2. APPARATUS.--Use a small alcohol lamp, and place over it a small dish containing water. Light the lamp and allow the water to boil. Place a cane bottom chair over the lamp, and seat the patient on it. Wrap blankets or quilts around the chair and around the patient, closing it tightly about the neck. After free perspiration is produced the patient should be wrapped in warm blankets, and placed in bed, so as to continue the perspiration for some time.

3. A convenient alcohol lamp may be made by taking a tin box, placing a tube in it, and putting in a common lamp wick. Any tinner can make one in a few minutes, at a trifling cost.

THE HOT-AIR BATH.

1. Place the alcohol lamp under the chair, without the dish of water. Then place the patient on the chair, as in the vapor bath, and let him remain until a gentle and free perspiration is produced. This bath may be taken from time to time, as may be deemed necessary.

2. While remaining in the hot-air bath the patient may drink freely of cold or tepid water.

3. As soon as the bath is over the patient should be washed with hot water and soap.

4. The hot-air bath is excellent for colds, skin diseases, and the gout.

THE SPONGE BATH.

1. Have a large basin of water of the temperature of 85 or 95 degrees. As soon as the patient rises rub the body over with a soft, dry towel until it becomes warm.

2. Now sponge the body with water and a little soap, at the same time keeping the body well covered, except such portions as are necessarily exposed. Then dry the skin carefully with a soft, warm towel. Rub the skin well for two or three minutes, until every part becomes red and perfectly dry.

3. Sulphur, lime or salt, and sometimes mustard, may be used in any of the sponge baths, according to the disease.

THE FOOT BATH.

1. The foot bath, in coughs, colds, asthma, headaches and fevers, is excellent. One or two tablespoonfuls of ground mustard added to a gallon of hot water, is very beneficial.

2. Heat the water as hot as the patient can endure it, and gradually increase the temperature by pouring in additional quantities of hot water during the bath.

THE SITZ BATH.

A tub is arranged so that the patient can sit down in it while bathing. Fill the tub about one-half full of water. This is an excellent remedy for piles, constipation, headache, gravel, and for acute and inflammatory affections generally.

THE ACID BATH.

Place a little vinegar in water, and heat to the usual temperature. This is an excellent remedy for the disorders of the liver.

A SURE CURE FOR PRICKLY HEAT.

1. Prickly heat is caused by hot weather, by excess of flesh, by rough flannels, by sudden changes of temperature, or by over-fatigue.

2. TREATMENT--Bathe two or three times a day with warm water, in which a moderate quantity of bran and common soda has been stirred. After wiping the skin dry, dust the affected parts with common cornstarch.

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DIGESTIBILITY OF FOOD.

ARTICLE OF FOOD; CONDITION; HOURS REQUIRED

Rice; Boiled; 1.00 Eggs, whipped; Raw; 1.30 Trout, salmon, fresh; Boiled; 1.30 Apples, sweet and mellow; Raw; 1.30 Venison steak; Broiled; 1.35 Tapioca; Boiled; 2.00 Barley; Boiled; 2.00 Milk; Boiled; 2.00 Bullock's liver, fresh; Broiled; 2.00 Fresh eggs; Raw; 2.00 Codfish, cured and dry; Boiled; 2.00 Milk; Raw; 2.15 Wild turkey; Roasted; 2.15 Domestic turkey; Roasted; 2.30; Goose; Roasted; 2.30 Suckling pig; Roasted; 2.30 Fresh Lamb; Broiled; 2.30 Hash, meat and vegetables; Warmed; 2.30 Beans and pod; Boiled; 2.30 Parsnips; Boiled; 2.30 Irish potatoes; Roasted; 2.30 Chicken; Fricassee; 2.45 Custard; Baked; 2.45 Salt beef; Boiled; 2.45 Sour and hard apples; Raw; 2.50 Fresh oysters; Raw; 2.55 Fresh eggs; Soft Boiled; 3.00 Beef, fresh, lean and rare; Roasted; 3.00 Beef steak; Broiled; 3.00 Pork, recently salted; Stewed; 3.00 Fresh mutton; Boiled; 3.00 Soup, beans; Boiled; 3.00 Soup, chicken; Boiled; 3.00 Apple dumpling; Boiled; 3.00 Fresh oysters; Roasted; 3.15 Pork steak; Broiled; 3.15 Fresh mutton; Roasted; 3.15 Corn bread; Baked; 3.15 Carrots; Boiled; 3.15 Fresh sausage; Broiled; 3.20 Fresh flounder; Fried; 3.30 Fresh catfish; Fried; 3.30 Fresh oysters; Stewed; 3.30 Butter; Melted; 3.30 Old, strong cheese; Raw; 3.30 Mutton soup; Boiled; 3.30 Oyster soup; Boiled; 3.30 Fresh wheat bread; Baked; 3.30 Flat turnips; Boiled; 3.30 Irish potatoes; Boiled; 3.30 Fresh eggs; Hard boiled; 3.30 Fresh eggs; Fried; 3.30 Green corn and beans; Boiled; 3.45 Beets, Boiled; 3.45 Fresh, lean beef; Fried; 4.00 Fresh veal; Broiled; 4.00 Domestic fowls; Roasted; 4.00 Ducks, Roasted; 4.00 Beef soup, vegetables and bread Boiled; 4.00 Pork, recently salted; Boiled; 4.30 Fresh veal; Fried; 4.30 Cabbage, with vinegar; Boiled; 4.30 Pork, fat and lean; Roasted; 5.30

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HOW TO COOK FOR THE SICK.

Useful Dietetic Recipes.

GRUELS.

1. OATMEAL GRUEL.--Stir two tablespoonfuls of coarse oatmeal into a quart of boiling water, and let it simmer two hours. Strain, if preferred.

2. BEEF TEA AND OATMEAL.--Beat two tablespoonfuls of fine oatmeal, with two tablespoonfuls of cold water until very smooth, then add a pint of hot beef tea. Boil together six or eight minutes, stirring constantly. Strain through a fine sieve.

3. MILK GRUEL.--Into a pint of scalding milk stir two tablespoonfuls of fine oatmeal. Add a pint of boiling water, and boil until the meal is thoroughly cooked.

4. MILK PORRIDGE.--Place over the fire equal parts of milk and water. Just before it boils, add a small quantity (a tablespoonful to a pint of water) of graham flour or cornmeal, previously mixed with water, and boil three minutes.

5. SAGO GRUEL.--Take two tablespoonfuls of sago and place them in a small saucepan, moisten gradually with a little cold water. Set the preparation on a slow fire, and keep stirring till it becomes rather stiff and clear. Add a little grated nutmeg and sugar to taste; if preferred, half a pat of butter may also be added with the sugar.

6. CREAM GRUEL.--Put a pint and a half of water on the stove in a saucepan. Take one tablespoon of flour and the same of cornmeal, mix this with cold water, and as soon as the water in the saucepan boils, stir it in slowly. Let it boil slowly about twenty minutes, stirring constantly then add a little salt and a gill of sweet cream. Do not let it boil after putting in the cream, but turn into a bowl and cover tightly. Serve in a pretty cup and saucer.

DRINKS.

1. APPLE WATER.--Cut two large apples into slices and pour a quart of boiling water on them, or on roasted apples; strain in two or three hours and sweeten slightly.

2. ORANGEADE.--Take the thin peel of two oranges and of one lemon; add water and sugar the same as for hot lemonade. When cold add the juice of four or five oranges and one lemon and strain off.

3. HOT LEMONADE.--Take two thin slices and the juice of one lemon; mix with two tablespoonfuls of granulated sugar, and add one-half pint of boiling water.

4. FLAXSEED LEMONADE.--Two tablespoonfuls of whole flaxseed to a pint of boiling water, let it steep three hours, strain when cool and add the juice of two lemons and two tablespoonfuls of honey. If too thick, put in cold water. Splendid for colds and suppression of urine.

5. JELLY WATER.--Sour jellies dissolved in water make a pleasant drink for fever patients.

6. TOAST WATER.--Toast several thin pieces of bread a slice deep brown, but do not blacken or burn. Break into small pieces and put into a jar. Pour over the pieces a quart of boiling water; cover the jar and let it stand an hour before using. Strain if desired.

7. WHITE OF EGG AND MILK.--The white of an egg beaten to a stiff froth, and stirred very quickly into a glass of milk, is a very nourishing food for persons whose digestion is weak, also for children who cannot digest milk alone.

8. EGG COCOA.--One-half teaspoon cocoa with enough hot water to make a paste. Take one egg, beat white and yolk separately. Stir into a cup of milk heated to nearly boiling. Sweeten if desired. Very nourishing.

9. EGG LEMONADE.--White of one egg, one tablespoonful pulverized sugar, juice of one lemon and one goblet of water. Beat together. Very grateful in inflammation of of lungs, stomach or bowels.

10. BEEF TEA.--For every quart of tea desired use one pound of fresh beef, from which all fat, bones and sinews have been carefully removed; cut the beef into pieces a quarter of an inch thick and mix with a pint of cold water. Let it stand an hour, then pour into a glass fruit can and place in a vessel of water; let it heat on the stove another hour, but do not let it boil. Strain before using.

JELLIES.

1. SAGO JELLY.--Simmer gently in a pint of water two tablespoonfuls of sago until it thickens, frequently stirring. A little sugar may be added if desired.

2. CHICKEN JELLY.--Take half a raw chicken, tie in a coarse cloth and pound, till well mashed, bones and meat together. Place the mass in a covered dish with water sufficient to cover it well. Allow it to simmer slowly till the liquor is reduced about one-half and the meat is thoroughly cooked. Press through a fine sieve or cloth, and salt to taste. Place on the stove to simmer about five minutes When cold remove all particles of grease.

3. MULLED JELLY.--Take one tablespoonful of currant or grape jelly; beat it with the white of one egg and a little loaf sugar; pour on it one-half pint of boiling water and break in a slice of dry toast or two crackers.

4. BREAD JELLY.--Pour boiling water over bread crumbs place the mixture on the fire and let it boil until it is perfectly smooth. Take it off, and after pouring off the water, flavor with something agreeable, as a little raspberry or currant jelly water. Pour into a mold until required for use.

5. LEMON JELLY.--Moisten two tablespoonfuls of cornstarch, stir into one pint boiling water; add the juice of two lemons and one-half cup of sugar. Grate in a little of the rind. Put in molds to cool.

MISCELLANEOUS.

1. TO COOK RICE.--Take two cups of rice and one and one-half pints of milk. Place in a covered dish and steam in a kettle of boiling water until it is cooked through, pour into cups and let it stand until cold. Serve with cream.

2. RICE OMELET.--Two cups boiled rice, one cup sweet milk, two eggs. Stir together with egg beater, and put into a hot buttered skillet. Cook slowly ten minutes, stirring frequently.

3. BROWNED RICE.--Parch or brown rice slowly. Steep in milk for two hours. The rice or the milk only is excellent in summer complaint.

4. STEWED OYSTERS.--Take one pint of milk, one cup of water, a teaspoon of salt; when boiling put in one pint of bulk oysters. Stir occasionally and remove from the stove before it boils. An oyster should not be shriveled in cooking.

5. BROILED OYSTERS.--Put large oysters on a wire toaster Hold over hot coals until heated through. Serve on toast moistened with cream. Very grateful in convalescence.

6. OYSTER TOAST.--Pour stewed oysters over graham or bread toasted. Excellent for breakfast.

7. GRAHAM CRISPS.--Mix graham flour and cold water into a very stiff dough. Knead, roll very thin, and bake quickly in a hot oven. Excellent food for dyspeptics.

8. APPLE SNOW.--Take seven apples, not very sweet ones, and bake till soft and brown. Then remove the skins and cores; when cool, beat them smooth and fine; add one-half cup of granulated sugar and the white of one egg. Beat till the mixture will hold on your spoon. Serve with soft custard.

9. EGGS ON TOAST.--Soften brown bread toast with hot water, put on a platter and cover with poached or scrambled eggs.

10. BOILED EGGS.--An egg should never be boiled. Place in boiling water and set back on the stove for from seven to ten minutes. A little experience will enable anyone to do it successfully.

11. CRACKED WHEAT PUDDING.--In a deep two-quart pudding dish put layers of cold, cooked, cracked wheat, and tart apples sliced thin, with four tablespoonfuls of sugar. Raisins can be added if preferred. Fill the dish, having the wheat last, add a cup of cold water. Bake two hours.

12. PIE FOR DYSPEPTICS.--Four tablespoonfuls of oatmeal, one pint of water; let stand for a few hours, or until the meal is swelled. Then add two large apples, pared and sliced, a little salt, one cup of sugar, one tablespoonful of flour. Mix all well together and bake in a buttered dish; makes a most delicious pie, which can be eaten with safety by the sick or well.

13. APPLE TAPIOCA PUDDING.--Soak a teacup of tapioca in a quart of warm water three hours. Cut in thin slices six tart apples, stir them lightly with the tapioca, add half cup sugar. Bake three hours. To be eaten with whipped cream. Good either warm or cold.

14. GRAHAM MUFFINS.--Take one pint of new milk, one pint graham or entire wheat flour; stir together and add one beaten egg. Can be baked in any kind of gem pans or muffin rings. Salt must not be used with any bread that is made light with egg.