Evening star., 1902-09-11
SPREAD ::::::0E :: TYPHOID
u -. sG
10, ? ft ~.
Health DEPARTMENTS Rules
for It's Prevention.
HEAT, FOOD AND DRINK
D1s1NFEcT AL SICK ROOM UTEN-
SILS ANDsLINEN.
Many Solutions Will Kill Germs-De
partment Offers to Furnish
Drugs Free to Poor.

prepared circular on the prevention of the
spread OF typhoid fever called forth by the
prevalence of the disease in this city. The
circular is in part as follows:
typhoid fever is sometimes known as en-
terlc fever and occasionally as abdominal
typhus. Cases of so-called typho-ma aral
lever are generally to be regarded as cases
OF typhoid fever. Every case of typhoid
fever comes from some other case of the
same disease.
typhoid fever is due to the growth with
in the body of germs called typhoid bacilli.
Ihese germs find their, way out of the body
and into the stomach of other individuals.
Two conditions are necessary before a
person can develop typhoid fever.
1. The germs which are capable Of caus-
ing typhoid fever must find their way into
the stomach in sufficient number to bring
about that result.
2. The tissues of the body must be in
such. condition as will permit these germs
to grow.
How Fever is Caused.
The germs of typhoid fever are believed
to enter the body only with food or drink.
Food or drink may become contaminated with
the germs of typhoid fever in any of several
ways, it is said. Excreta from patients suf-
fering from typhoid fever may find its way
into the rivers, lakes. springs or wells used
as sources of drinking water or used with
out boiling to wash milk cans or to dilute
milk flies may carry the infection te food
already cooked or which is to be eaten
raw, or to milk or to drinking water;
the contents of cesspoos containing
discharges from typhoid fever patients
and used for fertilizng vegetables,
such as lettuce, celery watercress, etc,
which are eaten raw, may produce typhoiu
fever in the consumers of such vegetables,
or sewage contaminated with typhoid fever
discharged in close proximity to oyster beds
is liable to infect the oysters and render
them agents for the dissemination of ty-
phoid fever, if eaten raw.
Prompt Action Necessary.
The prevention of the spread Of the dis
ease from a patient requires merely prompt
and thorough disinfection. The avoidance
or contamination by the well necessitates
the avoidance of all articles of food and of
drink liable to have been infected by the
water.
Distinction.
Distinction, it is stated, may be accom-
plished by the use Of a solution of chlori
mated lime. made by adding a quarter of
pound Of chorinated lime to two quarts of
water. This should be placed in the vessels
which are to receive discharges. After the
discharges have been received pour over
them sufficient quantity of the same soiu-
ton to make one quart or more. Mix the
disinfecting solution and the material to be
disinfected and allow them to stand for at
least thirty minutes before emptying. For
standard chlorinated lime Is necessary;
most of the material sold chloride of
lime Is worthless for this purpose. 1t is
best purchased in quarter-pOund boxes, SO
that but a small quantity of the dlsinfect-
ing solution need be made each, time. The
whitish sediment which falls to the bottom
of the vessel after the mixture is made does
no harm and can be used along with the
rest of the mixture.
Other Methods.
Another method is by using in the same
way a small quantity of a mixture Of car
bOlic acid and water, made by adding
twelve tablespoonfuls of carbolic acid to a
gallon of water. When the fecal matter
has been deposited in the vessel. add
enough more of the mixture to make at
least a quart Mix the disinfecting sou-
ton and the material to be disinfected and
allow them to stand for al least four hours
before emptyng.
Boiling water may be used disin-
fectant by adding to the material to be
disinfected not less than four times that
quantity Of boiling water. cover the YES
sci containing the mixture, and allow it to
stand thirty minutes or more before il is
emptied In order for this method of dis
infection to be effective the water mus. be
actually boiling when used.
Cloths used to wipe away the discharges
from the body of the patient should be
burned. If of TOO much value to be dis
posed Of in this way they should be placed
Immediately in a cold mixture of carbolic
acid and water, made by adding twelve
lon of water, and allowed to remain in this
mixture for not less than twelve hours.
Sheets, night clothing, etc. should be dis
infected in the same way before being
Snn, I'd.
however, be disnfected equally well by
being boiled vigorously for half AN hour
if they are thoroughly submerged while
boiling, but boiling will fix stains 50 that
they cannot be removed, while soaking
and rinsing in a cold carbolic solution is
not so likely to do So
The danger of soiling and of injecting the
mattress will be very much lessened if it
be covered with rubber sheeung.
Care of Food and Dishes.
Dishes. knives forks and spoons used by
persons suffering from typhoid fever should
be kept for the exclusive use of such per-
sons, and should not be removed from the
room occupied by the patient. Dishes.
forks spoons, etc, before being returned to
the general use of the family should be
boiled at least five minutes in a solution of
washing soda made by adding one table
spoonful of washing soda to each gallon
cannot be boiled without injury should be
soaked for at least four hours in a car
bolic solution, made by adding twelve table
spoonfuIs of carbolic acid to each gallon of
water; then in soapsuds, and finally in hot
water. 70
The remains of food not eaten by the
patient should be burned or thrown into
vessel containing one'aef the disinfecting
solutions mentioned above and disinfected
before being thrown away.
nurse or other person. after handling
a patient sick from typhoid fever should
wash her hands and rinse them in dis
injecting solution ieitherfcarbolic acid soIu-
tion made by adding sk xtablespoonfuls of
carbolic acid to a gallon of water. or
solution Of bichorfde Of mercury made by
adding one of the ordinary b5chloride Of
mercury disinfecting tablets to a pint of
water. Nurses and ether such persons
should keep their nails clean with brush
and nail cleaner and SHOULD always, before
eating, wash the hands thoroughly with
soap and hot water and disinfect them with
one of the solutions mentioned above in
this paragraph. e.. II
Practically all so7called disinfectants and
germicides sold under fancy names, such
as Jones' ermidine and Browns Bacteriol
are expensive and worthless. They should
be avoided
Keen Disinfectants at Hand