FEVER AND FEVERS. 537 



watery discharge from the nose. Gelseminum is also indk-ut.-d uln-a the fever is 

 of a remittent character. The mixture ( IV. 1 1 may be used. 



In the early stage of many fevers, but especially in typhoid fever, baptisia has 

 been found useful It may be given in any febrile disease which assumes a low or 

 " typhoid " condition. It has been found to succeed in some cases in which aconite 

 has failed. The dose of the tincture is a drop in a tea-spoonful of water given every 

 ten minutes for the first hour, and subsequently hourly. 



In all cases of fever it is very necessary to confine the patient to bed. The 

 .sick-room should be large and airy, and the less furniture it contains the Lx-tt.-r. 

 In infectious diseases the carpet, curtains, and other Kuj^rrtuous articles, should 

 be removed. Proper ventilation should be ensured by keeping the windows OJH-H 

 for an inch or two at the top. Draughts should l>e avoided Except in the height 

 of summer, it is advisable to have a fire constantly burning. 



The greatest attention must be paid to cleanliness ; and stools, soiled linen, <fec., 

 should be removed without a moment's delay. Any smell or closeness in a sick-room 

 is a sign of bad nursing. 



The room should be kept as quiet as possible, and the fewer visitors the better. 

 Worry and anxiety are very bad for the patient. 



In all cases plenty of nourishment should be given. It is generally required in 

 small quantities and frequently. The food should always be light and nutritious. 

 Beef-tea, mutton broth, chicken or veal broth, arrowroot, gruel, eggs, milk, and 

 jellies, are all useful. A variety may be found in vermicelli in beef-tea, mutton 

 broth with rice or bits of toast, eggs in custard, or beaten up with milk, or with 

 wine, and blanc-mange of isinglass or ground rice. 



It is very essential to have these things prepared nicely, for sick j>eople are often 

 very fanciful. Try this method of making mutton broth : One pound of the scrag 

 end of neck of mutton, two pints of water, pepper, and salt, half a jwund of i>otatoes, 

 or some pearl barley. Put the mutton into a stewpan, pour the water over it, 

 pepper and salt. When it boils, skim carefully ; cover the pan, and let it simmer 

 gently for an hour. Strain it, let it get cold, and then remove all the fat When 

 required for use, add some pearl barley or potatoes in the following manner : Boil 

 the potatoes, mash them very smoothly so that no lumps remain. Put the potatoes 

 into a pan and gradually add the mutton broth, stirring it till it is well mixed and 

 ismooth ; let it simmer for five minutes and serve with fried bread. 



Beef -tea with oatmeal is a very good combination. Mix two table-spoonfuls of 

 oatmeal very smooth with two sj)oonfuls of cold water, then add a pint of strong 

 beef-tea. Boil together for five or six minutes, stirring it well all the time. Strain 

 it through a sieve and serve. 



The patient is nearly always thirsty, and he should have enough to drink to 

 satisfy his thirst. Large draughts impair digestion and set up diarrhoea. The best 

 plan is to give small quantities frequently. Very commonly nothing is relished 

 more than iced water, and it is a good plan to give the patient little pieces of ice to 

 suck. Lemonade, soda water, currant water, raspberry vinegar, and cold weak tea, 

 with or without sugar, are useful. The following makes a nice drink : Pare the 

 rind of three lemons as thin as possible, add one quart of boiling water, and a 



