g2 NICARAGUA. 



The best remedy I know for combating this malady, and 

 which has always proved successful with me, is the following: — 

 The day after the first attack, take a medicine, castor oil or 

 seidlitz powder, and immediately after, when the medicine has 

 produced its effect, about 12 grains of sulphate of quinine in 

 three times, several hours before the next attack of fever, so 

 as to take the last dose one hour before the attack. 



On that dav the fever is more strongly felt, but one 

 need not be afraid of that, as it is the effect of the quinine 

 absorbed. Eigrht orrains are taken in the same manner 

 before the third attack, which is already less. Six grains are 

 again taken before the fourth visitation, which is usually so 

 feeble that it can be considered as gone. You continue to 

 take four grains when the fifth attack ought to have come, 

 but it seldom comes at all, and lastly you take the two re- 

 maining grains two days later. In all 32 grains. 



If you have been careful to commit no imprudence 

 meanwhile, and kept a sort of semi-diet, the fever is gone for 

 good. 



If you like you may continue for a time, say for about two 

 or three weeks, to take one grain every day, this will be quite 

 sufficient to keep the fever away. But it is prudent not to 

 expose oneself to the rain, or else the fever will come again with 

 certainty. The usual things to avoid in tropical countries are 

 —rain, sun, fruits, and spirits. 



Americans usually take 32 grains of quinine at one gulp. 

 Truly in some cases, the fever disappears almost immediately, 

 but it produces such an irritation to the intestines that the 

 remedy is worse than the malady. Besides the recovery is 

 not so certain as with my method. 



By taking one grain of quinine every day, from the day of 

 your arrival in the tropics, you may escape altogether the 

 infection. 



The quinine may be taken in two different ways. The 

 first is to dissolve 32 or more grains of quinine in a bottle 

 of orange, claret, or sherry wines, as many grains as the 

 bottle contains of small liquor glasses, so as to keep the 

 proportion of one grain of quinine for each glass, taking 

 care to shake the bottle each time that you make use of it. 



The second method, that which I have always used, 

 is to weigh 32 grains of quinine, and to put it in a 

 saucer with about the same quantity of flour. In the middle 

 of it, pour six or eight drops of water, and with a knife, mix 

 the whole gradually and well until it has the hrmness of paste, 



