Introductory address, delivered to the students of S. Mary's Hospital, 1st October, 1874 / by Edmund Owen.

  • Edmund Blackett Owen
Date:
1874
Catalogue details

Licence: Public Domain Mark

Credit: Introductory address, delivered to the students of S. Mary's Hospital, 1st October, 1874 / by Edmund Owen. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    me to-day to point out to you where errors may be committed unless guarded against. But in case you may not be able to carry away all the good advice which I am about to pour into your attending ears, at least bear this in mind, that we, your tutors here, will at all times be ready to supple- ment or improve upon what I may say to-day, so that as unforeseen difficulties arise, you may at once obtain that information which our experience can afford— and if you wish to work on in the right way, it is absolutely necessary that you should know how to start. For the next three or four weeks we shall find you very eager in your duties, and fancying in your ardour that the day is hardly long enough for all you have to do, having recourse to the midnight oil. We shall find you regularly taking up your position in the front rows of the lecture-theatre, and employing the rest of your time in diligent work upstairs, or in attendance on hospital practice. Then will come the reaction. Attendance on lec- tures you will discover to be irksome. Dissecting will no longer have any interest (useless, uncongenial drudgery as it is !), and that you can learn with much less inconvenience from your text-books, and at your own fireside—for this reaction we may expect with the chilly weather of shortening days. Fortunate shall we be if it lasts no longer than they. Now, lest a casual observer should think this your mental condition to be somewhat at variance with a prospect of future success, you will assure him that you have, withal, a decided taste for your profession—
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