124 THE MICROSCOPE. Aug. 



The Typhoid fever patient receives as food, whatever 

 is simple, at regular intervals of four hours. Milk, 

 simple, natural milk, is nourishment of the highest im- 

 portance. One egg every day, or every other day, is 

 alternated with a small teacup of fresh pressed juice 

 from broiled steak or mutton. The egg is pleasant to 

 take and more nutritious, when whipped till it is light 

 and then stirred with a small glass of milk. For a sim- 

 ple and nourishing artificial food, malted milk is always 

 good. 



The juices of fruits are delicious to the Typhoid fever 

 patient, and are not to be dismissed on the supposition 

 that they are injurious. It is always interesting to ob- 

 serve that, when the fever is broken, and convalescence 

 is begining, water in copious draughts is no longer 

 easy for the patient to take. When the usual glass of 

 water is handed back half drained, it is an encouraging 

 sign of beginning restoration. For wholesome drinking, 

 fresh lake water which has passed through a Pasteur 

 porcelain filter is entirely reliable. 



The simplicity of the foregoing plan meets every re- 

 quirement, and saves nearly every case, unless there is 

 some complication. It is my belief that doing more 

 tlian this is doing less, and less than this which is so 

 simple, is not enough. The profession agrees that no 

 kind of drug treatment is useful or curative in Typhoid 

 fever, indeed, one of these days, in my opinion, the stat- 

 ment will be considered applicable to other, if not all, 

 cases of diseases of the bowels. 



The plan as proposed by me and practiced during a 

 period of five years, consists, in review, of the following 

 systematic management in Typhoid fever. 



Water used internally as a douche for free irritation 

 of the bowels, either simple or made soapy with pure 

 liquid soap. Water as a drink, and as a remedy taken 

 copiously and frequently, especially during the stage of 



