The weekly Thibodaux sentinel and journal of the 8th Senatorial District. [volume] (Thibodaux, Lna. [i.e. La.]) 1875-1898, 1884-08-23
THE FAMILY DOCTOR.

10 those who are called upon to nurse
the sick through a long and severe ILL
ness it is of the utmost importance, not
only to themselves but to their patients.
that their own health should be preserv-
ed and their strength maintained not
only throughout the critical stage, but
during the period of convalescence,
oftentimes SO tediously prolonged. To
all such We submit the following simple
precautions to aid them in preserving
their own health while nursing the
sick:
If the madady of the patient be such
as to cause any marked odor of the
breath Or noticeable exhalations from
the skin, take care always to sit on that
side OF the bed or sick person which is
opposite to or away from the direction
which the etfiuvia takes toward the win
dows or draught of a fireplace. Sit so
thai their breath, etc, is carried away
from you. Do not sit too close to them.
or take their breath if YOU can avoid it."
10 keep ones W strength in a case
OF prolonged care, and particularly if
Obliged to sit up all night for many
nights IN succession, great benefit will
be derived from taking a warm bath
early in the morning, and putting on
acknowledgements every second morn
ing; Or, if the disease be particularly
infectious in its nature, it is best to
change the nnderclothing every morn
ing. It will be found that the warm
bath, followed by brisk rubbing of the
whole body with a coarse Turkish
towel or flesh brush, will refresh the
wearied body almost as much as sleep.
At the same time keep up the appetite
and strength by small doses of quinine,
two to five grains three times a day, and
n%ourishing diet, with perhaps q little
wine and water occasionally.
DRINK o H SICK.
An agreeable draught is made by adj
ding to q lumber of water q teaspoon
full of good vinegar and the same of
orange water.
For those who are weak and have
a cough, beat a fresh-laid egg and mix
with it n gill of new milk and a tea
spoonful each of rose water and orange |
water and little nutmeg.
Water added to tamarinds, c~urrants |
or cranberries, fresh or in jelley, makes |
excellent beverages, with a little sugar
or not, as may be agreeable.
Barley water is a nutritious drink.
and is one of the best known for inva-
lids. Take one ounce of Barley, half
IN ounce Of sugar, the rinds of a lemon, |
and pour on one quart of water. After
it has stood eight hours pour off the
liquor and add the juice of one lemon.
10 make apple water cut the apple in
small pieces and pour On boiling water.
Strain in three hours and sweeten.
For those troubled with the gout-
Beat two ounces of almonds with q tea
spoonful of rose water and then pour
On n quart of milk and water and
sweeten to taste.
Beef tea-Cut raw beef into small
piecess to half pound Of meat pour on
pint of cold water, set on the stove
and let it simmer until all the juice is
extracted from the meat. When want
ed for use, skim and let it boil Just two
minutes.
70 make panada, soak stale bread in
cold water for an hour; mash and place
on the fire, with a little salt, butter and
cook slowly an hour, and when
ready to serve add the yolks of two
eggs, well beaten. and two tablespoon
fuls of milk.
For 4 cough make fax-seed tea as fol-
lows: One-half pound each of fax seed
and rock candy, three lemons pared
and sliced; pour over this two quarts
Of boiling water; when cold, strain.
Toast water-Toast stale bread until
very brown, pour W. it boiling water;
let it stand for an hour, then strain and
put in a piece Of ice before drinking.
Milk porridge-Make a thin batter OF
Hour and milk, or corn starch and milk:
stir into boiling milk, with a little salt:
let it boil a few minutes, stirring con-
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