MILK AS A REMEDIAL AGENT.

Westport Times, Volume VII, Issue 1064, 18 April 1873, Page 4

MILK AS A REMEDIAL AGENT.

An interesting article upon this subject lately appeared in the London Milk Journal, in which it is stated, on the authority of Dr. Benjamin Clark, that in the East ludies warm milk is used to a great extent as a specific for diarrhoea. A pint every four hours will check the most violent diarrhoea, stomach-ache, incipient cholera and dysentery. This milk should never be boiled, but only heated sufficiently to be agreeably warm, but not too hot to drink. Milk which has been boiled is unfit for use. This writer gives several instances to show the value of milk in arresting disease. He says :—" It has never failed in curing me in six or twelve hours, and I have also given it to a dying man who had been subject to dysentery eight months, latterly accompanied by one continual diarrhoea, and it acted on him like a charm. In two days his diarrhoea was gone, in three weeks he was hale, fat man.; and now nothing that can hereafter occur will ever shake his faith in hot milk. A writer also communicates to the Medical Times and Gazette a statement of the value of milk in twentysix cases of typhoid fever, in every one of which its great value was apparent. It checks diarrhoea, and nourishes and cools the body. People suffering from disease require food quite as much as those in health, and much more so in certain diseases where there is rapid waste of system. Frequently all ordinary food in certain diseases is rejected by the stomach, and even loathed by the patient, but nature, ever beneficent, has furnished a food that in all diseases is beneficial and in some directly curative. Such food is milk.