Pine Bluff daily graphic., 1903-08-12

jenl III uldHy American SllISo anu
towns) that one may eat and drink it,,
but he cannot breathe it. Expcrie
truth.
While typhoid attacks persons of all
ages. it's greatest fatality is among
those in the prime of life. The pc
riod of maximum susceptibility seems
to be between the ages of Is and As.
This, however, may be less of para
dox than it appears to be. Vigorous
persons in the prime Of life are, per
haps. less prudent than the young are
required to be They indulge in more
eXcesses and incur greater risks in
exposure TO weakening influences. x
Good general health is the best
safeguard known or imaginable against
typhoid: and it should not be forgotten
that general good health is inconsist-
ent with imprudence in habit or diet.
Drinking Water.
Undoubtedly the most frequent
cause of typhoid fever is found in pol
luted drinking water. Generally speak
Ing, the protection of water supply
is beyond the power of the individual;
but even polluted water may be per-
fectly sterilized by the simple expedi=
ent Of boiling it. Care must be taken
however to protect it from subse-
quent contamination. The cooling
which is necessary to render it agreea-
BILE to the taste should not be done
with ice added to it and permitted to
mingle with it in melting, unless the
purity of the ice is assured. wall
of clean glass between the boiled
water and the ice which cools it is
prudent.
Why the very general use Of boiled
water does not safeguard more homes
against typhoid invasion than it sap-
pears to. is probably due to the fact
that it is not used exclusively. There
is almost certain to be carelessness in
the kitchen, however great the degree
of care in the dining ROOM The
washing of green vegetables in water
from the tap, and its addition to food
preparations served uncooked. VIII
often carry the germs to the most
scrupulOusly guarded table. II the
water supply of house is known to
be polluted it should be treated like
any other poison. oBttled waters may
or may not be safe. 1t depends partly
upon what they are filled with and
partly upon how the empty bottles are
cleaned between retillings. Since the
consumer can know very little about
this, however criously he may IN
quire, he may feel more confidence in
water he has boiled and properly cool
ed than in a supply which must be
taken largely on faith.
Danger in Milk.
Milk is in many respects the most
dangerous article of food which comes
into the well-ordered dwelling. lnnu
merable epidemics of typhoid fever
have been traced to it. The norma
condition of the milk of commerce Is
that of swarming with bacteria. Gen
orally speaking. it should never bt
used unsterilized The process known
as pasteurization, by which 1t is heat
ed in 15S or 100 degrees, is the sim
plest and safest. If no other way
than by heat can a household which
receives a daily supply of milk be
safeguarded against typhoid fever.
The same is true Of sea food. Since
it is impossible to know the lmn
diate source of shellfsl purchased i
the market. their use uncooked may
literature on this subject is volumin
Gus and convincing. Indeed, there
are very few things which may bt
eaten raw with immunity from th'
immediate danger of typhoid infec
ton. DR.. w. T. Sedgwick professo
of bacteriology in the Massa chusett!
Institute Of Technology, says Wit
great force and attractive breyity
Nothing is more certain in sanitary
science than that crockery, which by
the use of heat destroys parasites, in
Guiding bacteria. is of the verT high