CURE OF CONSUMPTION.

Patea Mail, Volume V, Issue 429, 28 May 1879, Page 2

CURE OF CONSUMPTION.

A book has recently been published in London, entitled “ Consumption : Its Cure, by an Entirely New Remedy.” Of this book the London Sunday Times says This is the third edition of a work upon one of the most difficult medical questions of the age—the treatment of consumption, so as to secure the restoration to health of those suffering from it. Dr A 1 abone resides at Lynton House, Miidinay road, N., and in a modest preface to his book be wins our sympathy by stating that he was at one time suffering from consumption, and was actually pronounced incurable. Having experimented upon himself with success, he has become celebrated in the metropolis for the wonderful results which have followed his treatment of consumption. Nor does he make any secret of his mode of dealing with his patients, but states everything openly and boldly, for the criticism of brother professionals. The preliminary observations show the author to have made a profound study of the parts most deeply affected by the disease ; and he wins confidence *at once by his frahk discussion of the symptoms accompanying the presence of consumption. It

is not in oiir power to learned disquisition which is furnished ofl the beat mode of dealing with this disease,- but the dietary which should be adopted will be acceptable to all our readers ; On waking in the morning, say about seven o’clock, half a pint of warm milk should be taken, with a biscuit or a piece of bread and butter. A tcaspoonful of ruiii may be’added to -the iniik ; should acidity arise, also add a tcaspoonful o£ lime,water. - Breakfast at nine o’clock, to consist of milk (at least half a pint), with cocoa, coffee, or oatmeal, bread and butter, bacon, fish, or lightly boiled egg.- , ; At eleven o’clock, a pilit*of rnilk with an egg beaten up in it, or. some meat juice. ■ Dinner, at two o’clock, to consist of. roast mutton, or mutton chop, with as ; much fat as can be taken ; poultry, game, &c., with vegetables, and any light pudding such as arrowroot, tapioca, rice, or sago. Fish should form at least an item of the meal, and if the patient feel so inclined he may make the meal from fish entirely. A good glass of ale may be taken, provided it cause no unpleasant symptoms, such as flushing of the face, increase of pulse, drowsiness, &c., but good Burgundy wine will be found in all cases preferable. Tea, at five o’clock, when fish taken, with milk and coffee or cocoa, bread and butter ami watercresses (these ,may be .taken fv.eely). - - ' ' ' Supper, from eight to nine o’clock, must be a very light meal, consisting of threequarters of a pint of milk, with oatmeal, porridge, or farriuaceous food, or two eggs, with milk to drink. During the night a cup of milk with a little light pudding, or a biscuit, should be placed beside the bed, and be taken by the patient if he be awake. By adopting this dietary it will be seen a larger quantity of food can be taken than it would be possible to give if the ordinary hours of meals were adhered to ; and as it is taken in small quantities, the vital actions are not allowed to subside. It is, however, obvious that alterations must be made in certain cases. The meat juice referred to is a most valuable item of food to the'consuinptive patient. It is best prepared thus Take about two pounds of fresh beef, without fat or bone, plunge it for a few minutes into boiling water, placed over a good fire; this will harden the outside of the meat, and so afford resistance to pressure. Now cut the meat into small pieces, and pass them through a meat press, whgu the juice will be expressed. This must be mixed witli equal parts of a broth composed of stewed bones and gristle, thickened with vermicelli, and flavoured with salt and pepper. No more should be made than is sufficient for one days consumption. It may be taken at any time in the day according to the appetite and digestive power of the patient. All cough lozenges and draughts must be cautiously avoided ; they invariably injure the stomach, and so diminish the appetite.