Volume 1

A treatise on hygiene and public health / edited by Alfred H. Buck.

Date:
1885
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on hygiene and public health / edited by Alfred H. Buck. Source: Wellcome Collection.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

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    CONTENTS. Introduction Including: I. Prefatory remarks, 3; II. Causes of disease, 12; IIL Juris- prudence of hygiene, 34. PART I. INDIVIDUAL HYGIENE. Infant hygiene The newly-born—care of respiration and circulation, 75. -—The umbilical cord —anatomy and changes—treatment of the normal and pathological condi- tions. 77.—Examination of the newly-born, 81.—The nipples of the newly- born, 84.—Skin, bathing, temperature, 85.—Infant feeding, 89.—Breast- milk, when to be given—loss of weight, 90.—Period of weaning, 93.— Shall a baby be weaned when the nursing mother becomes pregnant again, or when menstruation is re-established ? 94.—Selection of the wet-nurse, 102.—Diet of the nurse, 105. — Substitution of animals’ milk for the mother’s milk, 106.—Milk from one cow, 107.—Condensed milk, 107 — Boiled milk, 108.—Goat’s milk, 109.—Cow’s milk and woman's milk compared, 109.—Chloride of sodium, 115.—Animal substitutes for milk. 117.—Vegetable substitutes for breast-milk, 119 —Farmacea. 120—Gum- arabic, 124.—Gelatine, 125.—Infant foods offered for sale, 120.—Intesti- nal digestion, 126.—Causes of constipation, 128.—Dietetic cure of consti- pation, 129.—Mode of giving the food, 129. —Care of the teeth, 134.— Age of schooling, 138. Food and drink * Classification of food, 146.—Direct aliment: nitrogenous or albuminous princi- ples—proteids, 148; oleaginous principles of food—fats—hydrocarbons, 157; saccharine and amylaceous principles—amyloids, 160.—Indirect aliment: inorganic food, 167; organic indirect aliment, 169; accessory foods, 170.—A mixed diet necessary, 183.—Modifications in the propor- tion of different alimentary principles demanded by differences in tem- perature and climate, 188.—The effects of cooking, 188.—The proper daily amount of food, 190.—Certain conditions and diseases resulting from the use of defective, deficient, excessive, or diseased food, 196. Drinking-water and public water supplies Introduction, 211.—Quantity, 211.—Quality, 215.—The question of cost, 222. —Sources of supply : Rain water, 224 ; rivers, 227; ponds and lakes, 234 ;