The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1903-08-09

" drunk.
. Use only sterilized water in cleans .
= ing utensils of all kinds. .
. Thoroughly wash in sterilized wa q
. ter all vegetables that are ordinarily q
= eaten without being cooked. such as .
. celery. lettuce and radishes. =
4 ><<<><<< 80 <<<><>0
This is the season Of the year when ty-
phoid fever Il most prevalent and the germs
Of the disease find readiest conduct into
the system. The records at the City Hos
pital show that the number suffering from
this malady at present in that institution
Is larger than for several years. and physi-
clans in private practice report an unusual
number Of cases.
Primarily the germs Of typhoid fever Iurk
in water. This statement gives an idea Of
the numberless ways they may be disssm-
mated and impresses the Importance OF
having this necessity Of life az nearly pure
a. possible.
It also argues that constant watchful-
ness and care are necessary to prevent In
lection from this common and dangerous
disease. In whatever way water is used.
there is danger that the germs may md
Judgment in the system, and constant pre-
caution il the price Of immunity from In
lection.
Water used for drinking purposes is the
most fruitful source Of typhoid fever. The
disease IL also frequently traced to the milk
supply, where dairy cans and utensils are
cleansed with impure water. Vegetables
grown on ground that has been fertilixed or
upon which, the overflow of streams that
are more or less polluted has occurred. fire.
quently carry the germs Of typhoid and
cause the disease.
It Is not supposed that the germs are
carried in the air, and contamination does
not. as is sometimes supposed, follow sit
ting in the room with one affected. The
providence of the disease in families may
be accounted for by the fact that those not
affected do not realize the Importance Of
cleanliness and hygienic precautions and are
themselves inoculated from the clothing or
other sources for which the patient IL d.
rectly Responsible.
BOIL ALL DRINKING WATER.
In taking precautions against typhoid fe-
yer, cleanliness IL the cardinal principle.
First, all drinking water should Be boiled.
This done. It il estimated that nine-tenths
Of the chances OF being infected with ty-
phoid Fever are eliminated. In cleansing
utensils of all kinds, only sterili1ed water
should be used.
All vegetables that are ordinarily eaten
without being cooked. such A. celery. let
tucs and radishes. should be thoroughly
washed In ster1lised water.
These precautions taken, the chances OF
infection from typhoid germs are reduced
to . minimum.
Typhoid fever Is to the layman an ulcer
stion Of the; nekrosis Of the lower bowel.
usually severest In the right lower abdomen
in the region Of the appendix.
In coping With typhoid fever the dietetic
treatment Il the most important At the City
Hospital. where there are now twenty-five
cases, solid food u prohibited the PATIENT
from the inception Of the disease until the
temperature returna to normal. Even with
normal temperature patients are not al
lowed solid food for ten days, though in
this latter period an enormous appetite -
developed.
II not carefully watched the patient VIII
frequently lay hold Of any food in reach
to satisfy this ravenous hunger. The COM
valescent may be told that solid food II
certain death, but the cravings are often
too strong to be resisted, and relapse u
the certain result The temperature fre-
quently Jumps to 103 IN consequence The
heavy food often causes perforafion Of
the weak bowel and the death Of the pa
dent,
The accepted articles Of diet for one ~
covering from typhoid are milk. the albu-
man Of an Axs- vhay and barley water.