Instructions for the relief of the sick poor, in some diseases of frequent occurrence: addressed to a parochial clergyman, residing at a distance from professional aid / By a physician.

Date:
1820
Catalogue details

Licence: Public Domain Mark

Credit: Instructions for the relief of the sick poor, in some diseases of frequent occurrence: addressed to a parochial clergyman, residing at a distance from professional aid / By a physician. Source: Wellcome Collection.

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    Vll to be distinctly understood, that he disclaims all idea of rendering them competent to distinguish and treat every complicated form and variety of disease, both acute and chronic. Vain, indeed, would be such an attempt. This small Tract is not to be considered in the light of a popular System of Physic. All that the Author pro- fesses, is to offer to a superiorly educated class of society—men trained to thought, and exer- cised in discrimination—a concise Description of some of the most urgent and most frequent Ail- ments to which the human frame, especially in the labouring classes of the community, is liable, subj oining the appropriate Dietetic and Medicinal Treatment—that when the attendance of the Pa- rish Apothecary cannot be obtained, they may occasionally supply his place, and be the means of saving a fellow-creature frop perishing * * The Author has been particular in mentioning the Diet adapted to eacli form of disease, this being a subject about which Parish Apothecaries give themselves very little trouble, although medicine will rarely be of much avail without it. Moreover, it is in this neglected department of the cure that a Clergyman, ob- taining the requisite culinary preparations from charitable fami- lies in the neighbourhood, may be the instrument of unspeak- able benefit to the sick cottager. It is further to be remarked, that every opportunity should be seized of dissuading the Poor from the use of Tea—that Lerna malorum—especially as a breakfast. Where milk cannot be had, Broth (made from a small quantity of any kind of butcher’s meat) thickened with oatmeal, and flavoured by boiling in it