The Tabor independent. [volume] (Tabor, S.D.) 1913-19??, 1916-04-06
TO AVOID TYPHOID FEVER.

Typhoid fever can be avoided. There
has been no typhoid fever in the Uni
ted States army for almost five years.
The armies Of western Europe, apply
ing methods first worked with COM
plete success in the United States, have
been relatively free from typhoid. They
have mad some typhoid, but less than
any army in times Of war in history,
except it be the Japanese army in the
o-Japanese war. The soldiers in
the mud and the slime of western Eu-
rope are freer from typhoid than are
the mtllionaires who live on American
boulevards.
The most valuable method of protec-
ton against typhoid is vaccination.
Vaccination against typhoid consists in
three hypoderimc injections of a pre-
pared vaccine. These injections are
given at intervals of 10 days, 20 days
elapsing between the first and last vac
cination The arm does not get sore.
as in smallpox vaccination. The amCUnt
Of fever and aching Is less than in the
case Of smallpox vaccination.
1t is little early to say how long
vacCinated person is protected against
typhoid, but the general opinion is that
protection lasts three years.
Who should be vaccinated? Nurses
and doctors in general hospitals. Drum
much. All people who live intOwns and
small cities. People who live in the
country. People who live in cities or
sections of cities where typhoid is cpl
demic. For instance, those in Milwau-
kee should be vaCCinated. Likewise,
everybody living on the south side in
Chicago All people who live in cities
where the typhoid rate Is over 80.
To prevent infection by infected wa
ter most cities make use Of ChlOrina-
ton. Sometimes the chlorine is used
as chlorinated lime and sometimes as
liquid chlorine. If a man lives in q
town where the water is polluted and
the authorities do not chlorinate, he
himself can chlorinate.
Soldiers on the march sometimes
make use Of a small ChlOrination tank.
A man can chlorinate a bucket Of wa
ter or a wellful If he chooses. The or
binary method of purifying water is
by heating. The common injunction is
to boil the water" Boiling kills the
typhoid bacilli. 1t also drives off the
gas and makes the water flat and taste
less. 1t is not necessary to boil water
to kill typhoid bacilli. One hundred
and fifty degrees for 80 minutes will
kill them. II water Is heated until bub-
bles begin to form on the side of the
vessel and then set in the warm stove
for Is minutes, the typhoid bacilli will
be killed and the water will not taste
cooked.
Whenever there is much water borne
typhoid there will be an increase Of
milk and vegetable borne typhoid.
Commercial pasteuriZation, as 1t Is
done in cities with milk inspectors, will
protect the milk against typhoid. Where
raw milk Is used or the pasteurization
is not supervised, the milk should be
pasteurized in the home. Vegetables
and fruit which are eaten raw are
sources of danger whenever typhoid is
widespread in a community. Cooked
vegetables, cooked fruits, and raw
fruits Of the heavy peel varieties are
safe.
In times Of typhoid epidemic efforts
to keep the hands clean should be re-
doubled. Finger typhoid always in
creases when there Is a great increase
In typhoid in the community.
Typhoid can be avoided. But Wig
lance is the cost and one must pay.