1747. Passive Exercises
Passive kinds of exercise, on the contrary, are better calculated for children; old, thin, and emaciated persons of a delicate and debilitated constitution; and particularly for the asthmatic and consumptive.
1748. Time
The time at which exercise is most proper depends on such a variety of concurrent circumstances, that it does not admit of being regulated by any general rules, and must therefore be collected from the observations made on the effects of air, food, drink, &c.
1749. Duration
With respect to the duration of exercise, there are other particulars, relative to a greater or less degree of fatigue attending the different species, and utility of it in certain states of the mind and body, which must determine this consideration as well as the preceding.
1750. Accustomed Exercise
That exercise is to be preferred which, with a view to brace and strengthen the body, we are most accustomed to. Any unusual one may be attended with a contrary effect.
1751. Gradual Beginning and End
Exercise should be begun and finished gradually, never abruptly.
1752. Open Air Preferable
Exercise in the open air has many advantages over that used within doors.
1753. Over-Indulgence
To continue exercise until a profuse perspiration or a great degree of weariness takes place, is far from being wholesome.
1754. Early Exercise
In the forenoon, when the stomach is not too much distended, muscular motion is both agreeable and healthful; it strengthens digestion, and heats the body less than with a full stomach; and a good appetite after it is a proof that it has not been carried to excess.
1755. Care Before Eating
But at the same time it should be understood, that it is not advisable to take violent exercise immediately before a meal, as digestion might thereby be retarded.
1756. Time Before Eating
Neither should we sit down to a substantial dinner or supper immediately on returning from a fatiguing walk, at the time when the blood is heated, and the body in a state of perspiration from previous exertion, as the worst consequences may arise, especially when the meal is commenced with cooling dishes, salad, or a glass of cold drink.
1757. Not After Meals
Exercise is always hurtful after meals, from its impeding digestion, by propelling those fluids too much towards the surface of the body which are designed for the solution of the food in the stomach.
1758. Walking
To walk gracefully, the body must be erect, but not stiff, and the head held up in such a posture that the eyes are directed forward. The tendency of untaught walkers is to look towards the ground near the feet; and some persons appear always as if admiring their shoe-ties. The eyes should not thus be cast downward, neither should the chest bend forward to throw out the back, making what are termed round shoulders; on the contrary, the body should be held erect, as if the person to whom it belongs were not afraid to look the world in the face, and the chest by all means be allowed to expand. At the same time, everything like strutting or pomposity must be carefully avoided. An easy, firm, and erect posture is alone desirable. In walking, it is necessary to bear in mind that the locomotion is to be performed entirely by the legs. Awkward persons rock from side to side, helping forward each leg alternately by advancing the haunches. This is not only ungraceful but fatiguing. Let the legs alone advance, bearing up the body.
1759. Utility of Singing
It has been asserted, and we believe with some truth, that singing is a corrective of the too common tendency to pulmonic complaints. Dr. Rush, an eminent physician, observes on this subject:
"The Germans are seldom afflicted with consumption; and this, I believe, is in part occasioned by the strength which their lungs acquire by exercising them in vocal music, for this constitutes an essential branch of their education. The music master of an academy has furnished me with a remark still more in favour of this opinion. He informed me that he had known several instances of persons who were strongly disposed to consumption, who were restored to health by the exercise of their lungs in singing."
1760. The Weather and the Blood
In dry, sultry weather the heat ought to be counteracted by means of a cooling diet. To this purpose cucumbers, melons, and juicy fruits are subservient. We ought to give the preference to such alimentary substances as lead to contract the juices which are too much expanded by the heat, and this property is possessed by all acid food and drink. To this class belong all sorts of salad, lemons, oranges, pomegranates sliced and sprinkled with sugar, for the acid of this fruit is not so apt to derange the stomach as that of lemons; also cherries and strawberries, curds turned with lemon acid or cream of tartar; cream of tartar dissolved in water; lemonade, and Rhenish or Moselle wine mixed with water.
1761. How to get Sleep
How to get sleep is to many persons a matter of high importance. Nervous persons who are troubled with wakefulness and excitability, usually have a strong tendency of blood on the brain, with cold extremities. The pressure of the blood on the brain keeps it in a stimulated or wakeful state, and the pulsations in the head are often painful. Let such rise and chafe the body and extremities with a brush or towel, or rub smartly with the hands, to promote circulation, and withdraw the excessive amount of blood from the brain, and they will fall asleep in a few moments. A cold bath, or a sponge bath and rubbing, or a good run, or a rapid walk in the open air, or going up and down stairs a few times just before retiring, will aid in equalizing circulation and promoting sleep. These rules are simple, and easy of application in all cases.
1762. Early Rising
Dr. Wilson Philip, in his "Treatise on Indigestion," says:
"Although it is of consequence to the debilitated to go early to bed, there are few things more hurtful to them than remaining in it too long. Getting up an hour or two earlier often gives a degree of vigour which nothing else can procure. For those who are not much debilitated, and sleep well, the best rule is to get out of bed soon after waking in the morning. This at first may appear too early, for the debilitated require more sleep than the healthy; but rising early will gradually prolong the sleep on the succeeding night, till the quantity the patient enjoys is equal to his demand for it. Lying late is not only hurtful, by the relaxation it occasions, but also by occupying that part of the day at which exercise is most beneficial."
1763. Appetite
Appetite is frequently lost through excessive use of stimulants, food taken too hot, sedentary occupation, costiveness, liver disorder and want of change of air. The first endeavour should be to ascertain and remove the cause. Change of diet, and change of air will frequently be found more beneficial than medicines.
1764. Temperance
"If," observes a writer, "men lived uniformly in a healthy climate, were possessed of strong and vigorous frames, were descended from healthy parents, were educated in a hardy and active manner, were possessed of excellent natural dispositions, were placed in comfortable situations in life, were engaged only in healthy occupations, were happily connected in marriage, and kept their passions in due subjection, there would be little occasion for medical rules."
All this is very excellent and desirable; but, unfortunately for mankind, unattainable.
1765. More than Man
Man must be something more than Man to be able to connect the different links of this harmonious chain—to consolidate this
summum bonum
of earthly felicity into one uninterrupted whole; for, independent of all regularity or irregularity of diet, passions, and other sublunary circumstances, contingencies, and connections, relative or absolute, thousands are visited by diseases and precipitated into the grave, independent of accident, to whom no particular vice could attach, and with whom the appetite never overstepped the boundaries of temperance. Do we not hear almost daily of instances of men living near to and even upwards of a century? We cannot account for this either; because of such men we know but few who have lived otherwise than the world around them; and we have known many who have lived in habitual intemperance for forty or fifty years, without interruption and with little apparent inconvenience.
1766. No Link to Background
The assertion has been made by those who have attained a great age (Parr, and Henry Jenkins, for instance), that they adopted no particular arts for the preservation of their health; consequently, it might be inferred that the duration of life has no dependence on manners or customs, or the qualities of particular food. This, however, is an error of no common magnitude.
1767. Moderation
Peasants, labourers, and other hard-working people, more especially those whose occupations require them to be much in the open air, may be considered as following a regulated system of moderation; and hence the higher degree of health which prevails among them and their families. They also observe rules; and those which it is said were recommended by Old Parr are remarkable for good sense; namely,
"Keep your head cool by temperance, your feet warm by exercise; rise early, and go soon to bed; and if you are inclined to get fat, keep your eyes open and your mouth shut,"
in other words, sleep moderately, and be abstemious in diet;—excellent admonitions, more especially to these inclined to corpulency.
1768. Corpulence
The late Mr. William Banting, author of a "Letter on Corpulence," gives the following excellent advice, with a dietary for use in cases of obesity (corpulence):
Breakfast.—Four or five ounces of beef, mutton, kidneys, broiled fish, bacon, or any kind of cold meat except pork, a large cup (or two) of tea without milk or sugar, a little biscuit or dry toast.Dinner.—Five or six ounces of any fish except salmon, any meat except pork, any vegetables except potatoes; one ounce of dry toast; fruit out of a pudding; any kind of poultry or game, and two or three glasses of claret or sherry. Port, champagne, and beer forbidden.Tea.—Two or three ounces of fruit; a rusk or two, and a cup or two of tea, without milk or sugar.Supper.—Three or four ounces of meat or fish as at dinner, with a glass or two of claret.Nightcap(if required).—A glass or two of grog,—whisky, gin, or brandy,—without sugar; or a glass or two of sherry.
Mr. Banting adds,
"Dietary is the principal point in the treatment of corpulence (also in rheumatic diseases, and even in incipient paralysis). If properly regulated, it becomes in a certain sense a medicine. It purifies the blood, strengthens the muscles and viscera, and sweetens life if it does not prolong it."
1769. Advantages of a Regular Life
The advantages to be derived from a regular mode of living, with a view to the preservation of health and life, are nowhere better exemplified than in the precepts and practice of Plutarch, whose rules for this purpose are excellent; and by observing them himself, he maintained his bodily strength and mental faculties unimpaired to a very advanced age. Galen is a still stronger proof of the advantages of a regular plan, by means of which he is said to have reached the great age of 140 years, without having ever experienced disease. His advice to the readers of his "Treatise on Health" is as follows:
"I beseech all persons who shall read this work not to degrade themselves to a level with the brutes, or the rabble, by gratifying their sloth, or by eating and drinking promiscuously whatever pleases their palates, or by indulging their appetites of every kind. But whether they understand physic or not, let them consult their reason, and observe what agrees, and what does not agree with them, that, like wise men, they may adhere to the use of such things as conduce to their health, and forbear everything which, by their own experience, they find to do them hurt; and let them be assured that, by a diligent observation and practice of this rule, they may enjoy a good share of health, and seldom stand in need of physic or physicians."
1770. Health in Youth
Late hours, irregular habits, and want of attention to diet, are common errors with most young men, and these gradually, but at first imperceptibly, undermine the health, and lay the foundation for various forms of disease in after life. It is a very difficult thing to make young persons comprehend this. They frequently sit up as late as twelve, one, or two o'clock, without experiencing any ill effects; they go without a meal to day, and to-morrow eat to repletion, with only temporary inconvenience. One night they will sleep three or four hours, and the next nine or ten; or one night, in their eagerness to get away into some agreeable company, they will take no food at all, and the next, perhaps, will eat a hearty supper, and go to bed upon it. These, with various other irregularities, are common to the majority of young men, and are, as just stated, the cause of much bad health in mature life. Indeed, nearly all the shattered constitutions with which too many are cursed, are the result of a disregard to the plainest precepts of health in early life.
1771. Disinfecting Liquid
In a wine bottle of cold water, dissolve two ounces acetate of lead (sugar of lead), and then add two (fluid) ounces of strong nitric acid (aquafortis). Shake the mixture, and it will be ready for use.
A very small quantity of the liquid, in its strongest form, should be used for cleansing all kinds of chamber utensils. For removing offensive odours, clean cloths thoroughly moistened with the liquid, diluted with eight or ten parts of water, should be suspended at various parts of the room.—In this case the offensive and deleterious gases are neutralized by chemical action.
Fumigation in the usual way is only the substitution of one odour for another. In using the above, or any other disinfectant, let it never be forgotten that
fresh air
, and plenty of it, is cheaper and more effective than any other material.
1772. Disinfecting Fumigation
Common salt, three ounces; black manganese, oil of vitriol, of each one ounce; water two ounces; carried in a cup through the apartments of the sick; or the apartments intended to be fumigated, where sickness has been, may be shut up for an hour or two, and then opened.
1773. Coffee a Disinfectant
Numerous experiments with roasted coffee prove that it is the most powerful means, not only of rendering animal and vegetable effluvia innocuous, but of actually destroying them. A room in which meat in an advanced degree of decomposition had been kept for some time, was instantly deprived of all smell on an open coffee-roaster being carried through it, containing a pound of coffee newly roasted. In another room, exposed to the effluvium occasioned by the clearing out of the dung-pit, so that sulphuretted hydrogen and ammonia in great quantities could be chemically detected, the stench was completely removed in half a minute, on the employment of three ounces of fresh-roasted coffee, whilst the other parts of the house were permanently cleared of the same smell by being simply traversed with the coffee-roaster, although the cleansing of the dung-pit continued for several hours after.
The best mode of using the coffee as a disinfectant is to dry the raw bean, pound it in a mortar, and then roast the powder on a moderately heated iron plate, until it assumes a dark brown tint, when it is fit for use. Then sprinkle it in sinks or cess-pools, or lay it on a plate in the room which you wish to have purified. Coffee acid or coffee oil acts more readily in minute quantities.
1774. Charcoal as a Disinfectant
The great efficacy of wood and animal charcoal in absorbing effluvia, and the greater number of gases and vapours, has long been known. Charcoal powder has also, during many centuries, been advantageously employed as a filter for putrid water, the object in view being to deprive the water of numerous organic impurities diffused through it, which exert injurious effects on the animal economy. Charcoal not only absorbs effluvia and gaseous bodies, but especially, when in contact with atmospheric air, oxidize, and destroys many of the easily alterable ones, by resolving them into the simplest combinations they are capable of forming, which are chiefly water and carbonic acid. It is on this oxidizing property of charcoal, as well as on its absorbent power, that its efficacy as a deodorizing and disinfecting agent chiefly depends.
1775. Charcoal as an Antiseptic
Charcoal is an antiseptic, that is to say, a substance which arrests the decay and decomposition of animal substances. Meat, poultry, game or fish, &c., may be preserved for a longer period in hot weather by sprinkling it with powdered charcoal, which should be washed off in clean cold water before the article is cooked.
1776. Charcoal Respirators
It has been proposed to employ charcoal ventilators, consisting of a thin layer of charcoal enclosed between two thin sheets of wire gauze, to purify the foul air which is apt to accumulate in water-closets, in the close wards of hospitals, and in the impure atmospheres of many of the back courts and mews-lanes of large cities, all the impurities being absorbed and retained by the charcoal, while a current of pure air alone is admitted into the neighbouring apartments. In this way pure air may be obtained from exceedingly impure sources. The proper amount of air required by houses in such situations might be admitted through sheets of wire gauze or coarse canvas, containing a thin layer of coarse charcoal powder.
A tolerably thick charcoal ventilator, as described above, could be very advantageously applied to the gully-holes of common sewers, and to the sinks in private dwellings, the foul water in both cases being carried into the drain by means of tolerably wide syphon pipes, retaining always about a couple of inches of water. Such an arrangement would effectually prevent the escape of any effluvia, would be easy of construction, and not likely to get soon out of order.
In respirators for the mouth the air is made to pass through a quarter of an inch of coarsely powdered charcoal, retained in its place by two sheets of silvered wire gauze, covered over with thin woollen cloth, by which means its temperature is greatly increased. The charcoal respirator possesses a decided advantage over respirators of the ordinary construction, in that all disagreeable effluvia are absorbed by the charcoal, so that comparatively pure air is alone inhaled. Adaptations may be made to cover the nostrils as well as the mouth, for protecting the wearer against fevers and other infectious diseases, and chiefly for use in chemical works, common sewers, &c., to protect the workmen from the noxious effects of the deleterious gases to which they are frequently exposed.
1777. Charcoal applied to Sores, &c.
Charcoal powder has been most successfully employed at hospitals, to arrest the progress of gangrene and other putrid sores. The charcoal does not require to be put immediately in contact with the sores, but is placed above the dressings, not unfrequently quilted loosely in a little cotton wool. In many cases patients who were rapidly sinking have been restored to health.
1778. Disinfection of Rooms
Any room, however offensive it may be, can be perfectively deodorized by means of a few trays filled with a thin layer of freshly-heated wood charcoal. From these and other considerations it is evident that charcoal is one of the cheapest and best disinfectants. Unlike many other disinfectants, it evolves no disagreeable vapours, and if heated in close vessels will always act, however long it has been in use, quite as effectively as at first. The efficiency of the charcoal may be greatly increased by making it red-hot before using it. This can easily be done by heating it in an iron saucepan covered with an iron lid. When the charcoal is to be applied to inflammable substances, such as wooden floors, &c., of course it must be allowed to cool in close vessels before being used.
1779. Sir William Burnett's Disinfecting Fluid
Of late years new disinfectants for the removal of disagreeable and offensive odours, and the preservation of meat, &c., have been brought into use. Sir William Burnett's disinfecting fluid is too well known to require description. It is invaluable in a sick room, and is sold by all chemists and druggists.
1780. Glacialine
This is a new disinfectant and antiseptic, which is highly recommended and largely used for the preservation of meats, liquids, and all goods of a perishable character from acidity, as in the case of beer, or decomposition. It is sold by most chemists, druggists, and oilmen.
1781. Chloride of Lime
This substance, which is well known for its bleaching properties is a useful disinfectant. It will neutralise the foul smell arising from drains, closets, &c., when mixed with water and thrown down the pipes whence the smell proceeds. A little dissolved in a bucket of water, when used in scrubbing rooms and passages, will purify them and render them wholesome, and also whiten the boards. It is sold by oilmen &c., at 3d. or 4d. per lb.—a much lower rate than that at which it is sold by chemists.
1782. Carbolic Powder and Fluid
Carbolic acid in a fluid state is a highly concentrated disinfectant, and a strong irritant poison. Care should be taken in its use and storage, as many lives have been lost through taking carbolic acid under the impression that it was some medicine or beverage. It is far safer when in the form of powder which has been impregnated with the acid. The powder has a pink colour, is recommended by the Government, and is sold at the rate of 2d. per pound by oilmen, &c.
1783. Domestic Hints
Why is the flesh of sheep that are fed near the sea more nutritious than that of others?
Because the saline particles (sea salt) which they find with their green food give purity to their blood and flesh.
1784. Domestic Hints (Marbled Fat in Meat)
Why does the marbled appearance of fat in meat indicate that it is young and tender?
Because in young animals fat is dispersed through the muscles, but in old animals it is laid in masses on the outside of the flesh.
1785. Domestic Hints (White and Red Meat)
Why is some flesh white and other flesh red?
White flesh contains a larger proportion of albumen, (similar to the white of egg) than that which is red. The amount of blood retained in the flesh also influences its colour.
1786. Domestic Hints (Raw and Cooked Oysters)
Why are raw oysters more wholesome than those that are cooked?
When cooked they are partly deprived of salt water, which promotes their digestion; their albumen also becomes hard (like hard boiled eggs).
1787. Domestic Hints (Green Oysters)
Why have some oysters a green tinge?
This has been erroneously attributed to the effects of copper; but it arises from the oyster feeding upon small green sea-weeds, which grow where such oysters are found.
1788. Domestic Hints (Twice-Boiled Cabbage)
Why is cabbage rendered more wholesome by being boiled in two waters?
Because cabbages contain an oil, which is apt to produce bad effects, and prevents some persons from eating "green" vegetables. When boiled in two waters, the first boiling carries off the greater part of this oil.
1789. Domestic Hints (Just-Scraped Horseradish)
Why should horseradish be scraped for the table only just before it is required?
Because the peculiar oil of horseradish is very volatile; it quickly evaporates, and leaves the vegetable substance dry and insipid.
1790. Domestic Hints (Mint with Pea Soup)
Why is mint eaten with pea soup?
The properties of mint are stomachic and antispasmodic. It is therefore useful to prevent the flatulence that might arise, especially from soups made of green or dried peas.
1791. Domestic Hints (Apple Sauce with Pork and Goose)