DIARRHOEA.

Manawatu Herald, Volume XXXVI, Issue 1274, 21 July 1914, Page 4

DIARRHOEA.

The commonest cause ot diarrhoea is local irritation of the lining of the bowels, generally by some offending article of food. In many cases these foods may be in themselves harmless, but by beiug imperfectly digested, and thus prone to fermentation and decomposition, are capable or acting as irritants to the intestines. Excess of biff may act in the same way and lack of bile may also lead to diarrhoea through the failure of the diminished quantity to neutralise the acidity of the chyme as it passes out of the stomach. Another common cause of diarrhoea is cold. Then again the trouble may be due to the activity of certain bacilli, as iu the case iu the green diarrhoea ot infants, and the various malarial and dysenteric diseases. As to treatment, the chief thing is to avoid food which leaves any considerable undigested residue. Where it is tolerated, milk which has been boiled and diluted with water, soda water or barley water is one ot the best foods. Arrowroot, cornflour, sago, tapioca are all suitable. The best food of all consists of the white of an egg beaten up with a teacupful of water, to which a little salt and brandy have been added. This may be taken as often as the patient desires. If dieting combined with a dose of laxative medicine does not cure a case if diarrhoea, medical advice should at once be sought.

CONCERNING POULTICES

Poulticing is one of the most usual methods of applying moist heat locally. They ease pain by softening the tissues and relieving the tension which is the chief cause of pain in cases of inflammation. For checking inflammation, large poultices should be used as hot as possible, but if matter is formed and the poultice is applied to assist its discharge, it should be very little larger than the affected spot, or it is apt to heve an irritating effect. Poultices can hardly be changed too often, and as soon as they become cool or dry they should be removed. If of proper thickness, from a quarter to halt an inch, they will generally keep hot for about two hours. Whatever the ma"?risl which the poultice is sr.»eaL, u UiUet be larger than the riae required for the ’poultice, and its free edges should be doubled inwards as soon as the poultice is spread. Cotton-wool is excellent as a basis ; old flannel is also good, and if the poultice is covered with flannel and a layer of oil-silk, it will keep its heat longer than is otherwise possible. Poultices should be put on as hot as the patient can bear them, but care must be taken not to scald the skin. It is best to carry the poultices on the palm of the hand, placing the lower edge against the patient, an so gradually putting it in position. To remove an old one, begin at the top. and roll it gently down, keeping it pressed against the skin. Do not pull it off; end avoid leaving pieces of it stinting to the skin. Bread poultices are very liable to break and scatter about, the bed, so that special care should be taken with them. THE FEEDING OF SICK CHILDREN. There are many points in the nursing of sick children which, although of importance, are apt to

be overlooked or slurredl'over. The feeding of infants and young children, a matter of care even when the child is in health, becomes doubly so during illness or convalescence. In the case of infants the utmost care must be taken over matters of cleanliness, proper temperature, and accurate preparation and measurement. No milk must be kept in the sickroom, nor indeed should any other food; milk iu particular should be kept in a cool place free from smells, as it quickly takes the taste and odor of any strongsmelling thing near which it may be placed. Many children have uncontrollable dislikes, either genuine or the results ot “fad” or habit, for certain articles of food. These, although children should be broken of them in health, should be respected, if possible, in illness, as they are often strong enough to lead to refusal of the food, or even vomiting. They may, however, often be avoided by a little diplomacy. Some children, tor example, cannot take milk, but may be given custard, junket, or chocolate, or milk jelly flavoured and stiffened with isinglass, and so on. In most cases nourishment, including milk, is not needed oftener than every three hours. The patient should not be worried by urging to take food at irregular intervals. When the food is given, the mouth should first be cleansed if clammy and dry, and in the case of young children, binders, etc., should be looked to, as a binder which is comfortable before a meal may be uncomfortably tight after it. Do not “jig" a young baby, nor lay it flat on its back directly after a meal. When drink is given, no more than the requisite quantity should be put into the cup or tumbler, and it the child is weak or has been waked at night to be fed, a feeding-bottle or feeding-cup will be found to cause less disturbance to the patient.