Consumption : some important discoveries relative to consumption : viz. its nature, cause, and cure : with notices of certain diseases often mistaken for consumption / by John Gardner.

  • Gardner, John, 1804-1880.
Date:
1855
Catalogue details

Licence: Public Domain Mark

Credit: Consumption : some important discoveries relative to consumption : viz. its nature, cause, and cure : with notices of certain diseases often mistaken for consumption / by John Gardner. Source: Wellcome Collection.

Provider: This material has been provided by the Harvey Cushing/John Hay Whitney Medical Library at Yale University, through the Medical Heritage Library. The original may be consulted at the Harvey Cushing/John Hay Whitney Medical Library at Yale University.

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    the respiration, performed on both sides, with equal force and clearness, in individuals who, on dissection, pre- sented one lung either healthy or containing merely a few small tubercles, whilst the other was filled with tumors of the same nature, varying in size from a millet-seed to that of a filbert, and in such numbers as to double at least the weight of the lung. This testimony I hold to be conclusive against placing any reliance upon the stethoscope for detecting the earlier stages of consumption. How then, it may be asked, is this to be done ? My answer is, by a chemical examination of the secretions,—the expectorated matter —the expired air,—the perspiration, and the urine,—the indications exhibited by the secretions, from which we may infer the existence of tubercle, belong to a profes- sional exposition of the subject, and to dwell upon it in this brief paper would be out of place.* Hence, after ascertaining the existence of tubercle in the lungs of a patient, the next inquiry is, what form of animal ferment has found its way into the system ? In other words, what are the antecedents to which the first production of the tubercles must be referred ? And the primary indication is to check and remove it. The results of my experience lead me to believe that all the causes, above enumerated, come under four heads. 1st. Those which by debilitating the system generally, lead to the natural changes in the food and materials of the body becoming superseded by a process of decay, converting albuminous matter into a ferment, and sac- charine, and amylaceous t principles into unhealthy fat, * See notes at the end. f Amylum—starch. In some form starch forms the great hulk of ordinary food. Thus, hread contains 90 per cent. Arrow-root is pure starch. The potato is principally starch. The various kinds of