American Red Cross Text-Book on Home Hygiene and Care of the Sick. American National Red Cross

American Red Cross Text-Book on Home Hygiene and Care of the Sick - American National Red Cross


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of others. For such responsibility most women are poorly prepared. Every year in our own country thousands of persons, many of them babies and children, die merely because someone, in many cases a woman, is fatally ignorant of the laws governing sickness and health.

      Only prolonged and careful training, such as good hospital training-schools afford, can furnish the skill and judgment required in nursing persons who are seriously ill. Upon the trained nurse the modern practice of medicine makes great and ever-increasing demands: a nurse must perform complicated duties, meet critical situations, and carry out a wide variety of measures based on scientific principles which she must understand. Good will and sympathy are no longer enough; amateur nursing, even when performed with the best intentions, may involve grave dangers for those who are seriously ill.

      On the other hand, although it is true that a little knowledge is a dangerous thing, it is no less true that total ignorance may be more dangerous still. For instance, in cases of incipient, slight, or chronic illness, and in certain emergencies a little knowledge may be safer far than no knowledge at all; and no one, surely, should be ignorant of the principles of hygiene.

       The American Red Cross, recognizing the part that women can and should play in preventing sickness and in building up the health and vigor of the nation, has added to its larger patriotic services this elementary course of instruction in hygiene and home care of the sick. The lessons are not intended to take the place of a nurse's training, and procedures requiring technical skill are necessarily omitted. The object of the book is to supply a little knowledge of sickness, which though limited may yet be safe. The book is also designed to set forth some general laws of health; to make possible earlier recognition of symptoms; to teach greater care in guarding against communicable disease; and to describe some elementary methods of caring for the sick, which, however simple, are essential to comfort, and sometimes indeed to ultimate recovery.

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       A History of Nursing—Dock and Nutting, Volume I.

       The Life of Florence Nightingale—Cook.

       The Life of Pasteur—Vallery-Radot.

       The House on Henry Street—Wald.

       Public Health Nursing—Gardner, Part I, Chapters I-III.

       Origin and Growth of the Healing Art—Berdoe.

       Medical History from the Earliest Times—Withington.

       Under the Red Cross Flag—Boardman.

       Report on National Vitality—Fisher, (Bulletin 30 of the Committee of One Hundred on National Health. Government Printing Office, Washington).

       CAUSES AND PREVENTION OF SICKNESS

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      Diseases of two kinds have long been recognized: first, those transmitted directly or indirectly from person to person, like smallpox, measles, and typhoid fever; and second, diseases like heart disease and apoplexy, which are not so transmitted. These two classes are popularly called "catching" and "not catching;" the former are the infectious or communicable diseases, and the latter the non-infectious or non-communicable. The term contagious, formerly applied to diseases supposed to be spread only by direct contact, is no longer an accurate or useful term.

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      The invention of the microscope, as we have seen, revealed the existence of innumerable little plants and animals, so small that even many millions crowded together are invisible to the naked eye. These tiny living creatures are called micro-organisms or germs. The plant forms are called bacteria (singular, bacterium), and the animal forms protozoa (singular, protozoön). The common belief that all or even most bacteria are harmful is quite unfounded. As a matter of fact, while not less than 1500 different kinds of micro-organisms or germs are known, only about 75 varieties are known to produce disease.

      Most bacteria belong to the class of micro-organisms called saprophytes, which find their food in dead organic matter, both animal and vegetable, and cannot flourish in living tissues. These saprophytes act upon the tissues of dead animals and vegetables, and resolve them into simpler substances, which are then ready to serve as nourishment for plants higher in the vegetable kingdom. Thus the processes which we know as fermentation and putrefaction are due to the action of saprophytes. Higher plants in turn furnish food for men and animals, and so the food supply is used over and over in different forms, making what is known as the food cycle. If it were not for bacterial activities vegetation would be robbed of its supply of nourishment, and plant life would speedily end; destruction of plant life would deprive the animal kingdom of food and thus all life would become extinct. The saprophytes are consequently essential to the existence of both animals and vegetables.

      There are, however, other organisms called parasites, which can exist in living tissues of animals or vegetables. The organisms at whose expense the parasites live are called their hosts. Parasites not only contribute nothing to their hosts, but generally harm them by producing poisonous substances or depriving them of food. Some parasites are able to lead a saprophytic existence also, but as a rule they live at the expense of animal or plant life. Pathogenic, or disease-producing, germs belong to the group of parasites. The pathogenic germs which find favorable soil in the body produce poisons called toxins. These poisons or toxins interfere with the bodily functions, and thus cause what we know as communicable disease. Communicable diseases are caused by specific germs only: that is, a certain disease cannot develop unless its particular germs are present; the germs of typhoid for instance, can cause typhoid fever only, and not tuberculosis or other disease.

      A number of diseases are caused by micro-organisms that are now well known. Chief among these diseases are colds, septicæmia (blood poisoning), influenza, pneumonia, diphtheria, typhoid fever, tuberculosis, whooping cough, Asiatic cholera, bubonic plague, meningitis, tetanus ("lock jaw"), leprosy, gonorrhœa, syphilis, relapsing fever, typhus fever, glanders, and anthrax. Micro-organisms not yet identified probably cause the communicable diseases whose origin is not known with certainty. These include infantile paralysis, smallpox, scarlet fever, measles, mumps, chicken-pox, Rocky Mountain spotted fever, yellow fever, hydrophobia (rabies), foot-and-mouth disease. We can hardly doubt that the intensive laboratory research now in progress will reveal in the near future the specific germs of these diseases also.

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      The group of parasites consists of two general classes, the vegetable, and the animal. In the former class belong the bacteria, and in the latter the protozoa. The two classes are not sharply differentiated, but in general the vegetable parasites are less highly organized than the animal.

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      Shape.

      —Bacteria are composed of single cells and are consequently called unicellular organisms. Under the microscope individual cells are seen to differ in size, shape, and structure. In shape bacteria show three different types; the rod-shaped (bacillus), the spherical (coccus), and the spiral (spirillum). The organisms causing typhoid fever


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