Complete Text (Part 1)

Hygiene and Sanitation. Abe namany food eta: aal Hygiene and Sanitation (,,Gesundheitsbichlein*) A popular Manual to Hygiene. Compiled by The Imperial Board of Health. (Kaiserliches Gesundheitsamt.) With figures in the Text and two coloured engravings. Ninth, revised edition. BERLIN Julius Springer 1904, Rarbard College Library | Hygiene and Sanitation. Hygiene and Sanitation (,,Gesundheitsbichlein*) A popular Manual to Hygiene. Compiled by The Imperial Board of Health. (Kaiserliches Gesundheitsamt.) With figures in the Text and two coloured engravings. Ninth, revised edition. BERLIN Julius Springer 1904, Mad Sotd 94-4 Preface. The spreading of a more general culture, which forms the basis of professional perfection has the effect, that certain provinces of knowledge, which in former times were reserved to the professional man only are becoming the property of every educated man. This ,,broadening“ of knowledge does not at all mean a restriction of science for the professional »Savants“. On the contrary. They are enabled to follow the progress of science more closely by receiving a more careful training for their profession, and they can obtain better results with the help of a more educated public, when called upon to make a practical use of their professional knowledge or skill. This development took place in a very marked degree with regard to the science of Hygiene, public Hygiene as well as private sanitation. An epidemic disease, cholera for instance, can be fought more successfully when the public intelligently assist the authorites, than when it obstructs the work of the doctors, or when it threatens or even ill-treats them; as happened in some parts of Europe a few years ago. A private person ean be restored to health much quicker, if the patient and those, who are near him follow intelligently the orders of the medical adviser and assist him with their knowledge of Hygiene, than if they do not understand the orders, or if they treat them with indifference. One ought to be able to say, or to suppose at least at the present time, that every educated person has some know- ledge of the science of Hygiene and of sanitation; we might VI Preface, also expect, that the tuition and instruction in the higher schools will gradually extend in that direction. If a future generation goes even further, so much the better. The Imperial Board of Health (Gesundheitsamt) always considered as its first aim the promotion and furtherance, the practical realization of scientific doctrines. It considers itself therefore particularly called upon to select from the whole realm of the science of Hygiene those matters, which ought to be known everywhere and to state them in a man- ner intelligible to all. These are the considerations, to which this little ,Ge- sundheitsbiichlein® owes its origin. The director as well as the members of the Board of Health cooperated at it. They also received valuable help from others, for which the Department tenders its thanks. May this little book be received in the same spirit, in which its authors wrote it; as a contribution towards the furtherance of the well-being of the people, which at present forms the guiding principle for our statesmen. Its importance has been recognized by H.M. the Emperor, and we Germans look with just pride upon the beneficial resolutions as the consequence of such high-minded assistance. Berlin, July 1894. Contents. Introduction. The value of Hygiene A. The structure of the human body; the action and the uses of its organs ©... 2. 2 ee ee The constituent parts of the human body. 1. Description of the parts of the body. 2. Bones and cartilage. 8. Ligaments, Joints. 4. Muscles, sinews. 5. Glands. 6. The skin; the mucous membranes .. 2... ....-000% Some parts of the body and their functions. 7. General division of the body. 8. The Head, the Face, the fa- cial cavities. 9. The Trunk; the cavities of the Trunk. 10. The Upper Limbs. 11. The Lower Limbs. 12. The viscera of the thorax. 18. The Lungs and Breathing. 14. The Larynx; the voice and speech. 15. The Blood; the bloodvessels; the heart and the circulation of the Blood. 16. Relations of the circula- tion of the blood to respiration.’ 17. Lymph, Lymph-vessels and Lymph-glands. 18, Viscera of the Abdomen. 19. The stomach, the oesophagus, the intestinal canal, the mesenteric and the Netz. 20. The liver, gall and Pancreas. 21. Digestion (Stoff- wechsel), 22. The head of the Body. Fever. 23. Urine; the Kidneys and the Urinary canals. 24. The Spleen. 25. The action of the nerves. The Brain, and the spinal marrow. 26. The organs of sense, 27. The sense of sight. The eyes. 28. The sense of Hearing. The Ears. 29, Taste; Smell; Touch. 30. Sleep. B1. Propagation 2... ee B. The necessaries of life for the individual man. 32. The necessaries of man’s life in general... ..... es 1. The Air. 88, The atmosphere and its composition. 84, Nitrogen, oxygen and carbonic acid of the air. 35. Moisture and Heat of the 6—34 35 Vu Contents. air. 36. Movement of the air-deposits. 37. The pressure of the air. 38. Contamination of air. 39. The climate. . . . 35—42 U. Water. 40. Importance of water. 41. Drinking water; its necessary pro- perties. 42. The source of water. Rainwater. Cisterns. 43. Sub- terranean water and springs. 44. Spring-water pipes. Well- Machinery. 45. Surface Water. 46. Artificial purification of the surface water. Filters. 47. Sea-water. 48. Mineral water. 49. Use of water in removing dirt. 50. Auxiliaries of water for cleansing. Cleansing of the body and the care of skin and hair. 51. Baths and water cures... ......-..- 42—54 Ml. Food. Necessity of food. 53. Composition of food. 54. Food and nutritive substances. 55. Choice of food. 56. Calculation of daily diet. 57, Preparation of food. Spices and other provi- sions, 58, Manner of taking food. Care of the mouth and the Teeth 52. 8 The Means of Nourishment. Selection of food as a calculation of our diet. 60. Corn and flour. 61. Preparation of flour. Pastry. 62. Different kinds of bread. 68. Cakes and tarts. 64. The different kinds of Grain. 65. Pulses. 66. Oil products. 67. Potatoes. Fresh vegetables. 68. The fresh or green vegetables. 69. Fungi and Mushrooms. 70. Fruit. 71. Sugar. 72. Honey. 73. Con- fectionary. 74. Food from the animal kingdom. 75. Milk. 76. Formation of cream and souring of milk. 77. Preserved milk. 78. Adulterations of milk. 79. Butter. 80. Cheese. 81. Eggs. 82. Mcat. 83. Flesh of diseased animals. Para- sites of meat. 84. Decayed meat. Inspection of meat. 85. Pre- paration of meat. Boiled meat. Meat soup. Stewing; Baking and Roasting. 86. Preserved meat. 87. Food, manufactured from meat. 88. Fishes. 89. Crustaceae and shell - fish. 90. Seasonings. Salt; vegetable acids; vinegar. 91. Spices. 92. Refreshments. Alcohol. 94. Wine. 95. Beer. 96. Brandy. Liqueurs. 97. Coffee; tea; cocoa. 98. Tobacco. 99. Food utensils and food dishes. 100. Storage of fod. ...... 61—102 Ss 59. “IV. Clothing. 101. Clothing as a protection against cooling. 102. Clothing as a protection against dampness. 103. Selection of the material for clothing. 104. Colour; shape and fastenings of garments. 105. Clothing for the neck. 106. Constriction of the body by Contents. the clothing, or by the way of fastening it. 107. Garters; Boots and shoes. 108. Covering of the head. 109. The Bed. 110. Cleanliness of clothing and bedding... ...... V. The dwelling. 111. Purpose of the dwelling. 112. Subsoil and site of the house. 118, Building-materials. 114. Drainage and drying of the House. The roof. 115. The final touches on a house. Floors. Walls. 116. Utilization of dwelling-rooms. Air-space. Plan of the dwelling. 117. Ventilation. 118, Purpose of heating. Reqnisites of a heating apparatus. 119. Fireplaces and iron stoves. 120. Filled stoves; stoves with hoods. 121. Earthen- ware stoves. 122. Collective heating by air, water or steam. 123. Protection of the house from heat. 124. Brightness. Natural lighting. 125. Artificial lighting. Candles. Oil- and Petroleum lamps. 126, Gas lighting. Electric light. 127. Protection of the eyes by shades. 128. Cleanliness in the dwelling. Removal of refuse. 129. Removal of human excreta. 130. Height of the dwelling. Attics and cellar dwell- ings (basements). 131. Articles for use in the dwellings . . VI. Exercise and Recreation. 182. Exercise and Recreation... 2 2... 7 2. ee wee C. Man in his relation to society. 133. Communities. Public Hygiene... .......... |. Settiements. 184. Importance of settlements for health. 135. The Locality 186, The removal of refuse in settlements. 137. The final destruction of refuse. 188. Removal of waste water from factories. 139, Street cleaning. 140. The supply of water. 141. The “modus” of laying out a settlement. 142. Dispersion of smoke, and other atmospheric impurities. The avoiding of nuisances from factories. 148. Civilization and prosperity of the people. 144. Provisions for the sale of food. Super- vision of crowds, theatres, assembly rooms, pleasure resorts etc. 145. Provision for the poor and sick. 146. Funerals. 147. In- spection of corpses. Disposal of corpses of persons, who have died of infectious diseases. 148. Removal of dead animals Ul. Commerce. 149. Objects of commerce. Means of communication. 150. Tra- velling. 151. Prevention of the spread of infectious diseases by traffic. 152. Closure of frontiers; Quarantines. 153. Mea- I Ix Page 109 —128 128—129 . 181-144 x Contents. sures against the spreading of epidemics in Germany. 154. Other risks through goods traffic .......... 2s M4148 Il. Education. 155. General influence of education. 156. Mortality of infants. 157, The foods for infants. 158. Baths. Children’s clothing. Necessity of fresh air. Eye-diseases of newly-born infants. Sleep. Causes of children’s crying. 159. Cutting the teeth. Development of speech. Standing and walking. 160. Awa- kening of intellect; Kindergarten. 161. School hours; duties of the government, the masters, physician-teachers and pa- rents, 162. The schoolhouse and the schoolroom. 163. Rela- tion between the lighting of the schoolroom and the origin of short-sight. 164, Schoolforms; curvatures of the spine. 165, The alleged over pressure of pupils, Injudicious division of school-lessons, 166. Mode of life during the period of life, when the child is compelled to school-attendance. 167. De- velopment and protection of the body in the schools. Gym- nastic training. 168. Capacity of pupils. 169. Girl’s educa- tion in particular 2... 149—160 IV. Employment and Wages. 170, Advantages and disadvantages of special occupations in rela- tion to health. Factory inspectors. 171. Importance of choice of profession — Prevention of weakly persons from entering in labourious occupations, Limitation of hours of labour for women and children. 172. Duration of daily work. 173. In- juries to health by overworking certain parts of the body. 174. Influence of the weather. Effect of very great heat. 175. Dust disease. 176. Noxious gases. 177. Poisoning by metals or Phosphorus. 178. Accidents. 179. Precautionary measures against accidents during work. 180. Statistics of illnesses and deaths in different trades and occupations . . 161—169 D. Dangers to health from external influences. 1. Injuries to health from weather and climate. 181. The cause and various classes of colds. 182. Precautions against “colds”. 183. Frost-bites. 184. Treatment of frost bitten persons. 185. Heat-stroke; sun-stroke; lightning stroke. 186. Climate and seasons. 2. 2 ee ee ee ee 170—175 Il. Infectious diseases. a) In general. 187. Nature and manner of spreading infections diseases. 188. Dis- ease germs. 189, Preliminary conditions of infection. 190. Pre- Contents. XI ventive measures against infectious diseases. 191. Combating infectious diseases. 192. Course of illnesses, arising from in- fection. 198. Fever... . 2... ..-- see ee o 1LTS—184 b) Some infectious diseases. 194, Acute eruptive diseases. 195. Measles and German measles. 196. Scarlet fever (Scarlatina). 197. Small-pox. 198. Vacci- nation. 199. Chicken-pox. 200. Typhus. Spotted fever. 201. Remittent fever. 202. Typhoid fever. 203. Gastric fever. Catarrh of the stomach and intestines. Diarrhoea. 204, Cholera. 205. Dysentery. 206. Diphtheria, Croup, Ton- sillitis. 207. Whooping-cough. 208. Influenza. 209. Inflam- mation of the lungs. Pleurisy. Peritonitis. 210. Epidemic stiff-neck. Inflammation of the cerebral membrane. 211. Inter- mittent fever. 212. The Plague. 213. Yellow fever. 214. Wound diseases. 215. Inflammation; Suppuration; Whitlow; faruncle, Carbuncle. 216, Inflammation of the lymph vessels. Inflam- mation of the lymph glands. Purulent and putrid fever. Puerperal fever. 217. Erysipelas and gangrene. 218, Teta- nus. 219. Contagious diseases of the eye. 220. Contagious animal diseases. 221. Hydrophobia. 222. Anthrax. Glanders. 223. Other diseases of animals, which may be communicated to man. 224. Syphilis. 225. Leprosy. 226. Tuberculosis. 227. Individual forms of tuberculosis. 228. Scrofula. Curable nature of tuberculosis. 229. Dissemination of tuberculosis and preventive measures against it ............. 185-2138 Il. Other diseases. 220. Diseases of the nerves and the brain. Disorders in the for- mation of blood, and the development of the body. 231. Tu- mours and Cancer... . . IV. Accidents. 282. Frequency of accidents. Value of the first assistance offered. Various kinds of accidents. 233. Wounds and bleedings. 234. Fractures of bones. Dislocations and sprains. 235. Burns and corrosions. 286. Poisoning and intoxication. 237. Faint- ing fits and cramps. 238, Coma. 239. Artificial respiration. Conduct in saving from suffocation. Foreign substances in the natural apertures of the body Supplement. Preliminary knowledge for nursing the sick. 240. Importance of nursing. 231. The sick-room. 242. The sick-bed. 248. Care of the patient’s Body. Bedsores. xu Contents. Page 244, Watching by the sick. Conduct ofthe nurse. 245. Sleep and breathing of the patient. 246. Bleeding. 247. Heart- beat; Pulse; Temperature of the body. 248. Natural excretions of the patient. Injections and enemas. 249. Vomiting. At- tention to bandages. Nourishment of the invalid. 250. Giv- ing of medicine. 251. Painting. Massage. Embrocation. 252. Mustard-plasters and blisters. 253. Ice-bags. Cold ban- dages. 254. Cold douches and swathings. Moistwarm ban- dages. Dry heat. 255. Baths. Sweating cures. 256. Trans- port of the sick ©. 1. ee 232—243 Introduction. The value of Hygiene. (Gesundheitspflege.) Man’s health is a precious good. Its loss causes injury and harm not only to the individual person, but also to the community. The individual, whose health is impaired feels discom- fort or pain; he loses the power for working, the ability for earning money and of enjoying life. He is compelled to spend large sums of money for the recovery of his health; , sorrows, distress and misery for himself and his family may be the results of bad health. The Community loses through the diminution of the work- ing power of the individual citizen and incurs besides ex- penditure for the support of the sick. In cases of contagious diseases sick persons are moreover a cause of danger to their neighbours. We can make an estimate of the economic losses, which are caused by illnesses from the statistical returns of the working men’s sick clubs in Germany. In the year 1898 there were more than three million cases of sickness out of a total membership of 8} million members of the clubs, each case lasting on the average about 17.7 days. The clubs spent on medical expenses for their members about 128 millions mark. As we may safely assume, that among the other 45 million inhabitants of Germany (of whom 25 millions be- long to the age, in which they can earn money) cases of illness were not less numerous and not of shorter duration, than among the members of the clubs, the estimate of ex- penses spent caused by sickness in the German Empire during the year 1898 cannot be put down at less than 600 millions of mark. This sum does not include the loss through stoppage or cessation of work. 1 2 Introduction. The scope of the science of Hygiene is the preservation and promotion of human health; its task consists therefore first of all in the prevention, restriction and removal of sick- nesses and diseases; in the conservation and prolongation of the power of earning money, and of the prolongation of man’s life itself. To the observance of the rules of the science of Hygiene we owe the fact, that the number of cases of sickness in the German army, which amounted in 1868 to 1496 and between 1879 and 1882 to 1147.5 per 1000 soldiers decreased during the five years 1892—1897 to 790 per 1000 men. When we consider, that in round numbers the German army consists of half a million soldiers, we find that during the years 1892 to 1897 the number of cases of illness decreased in each year by 178750 compared with the number of cases of sickness in each year during the period of 1879—1882. The decline in the death-rate in the general civil com- munity can easily be proved as soon as the rules of the sanitary science are better obeyed, and the economic gain caused by such higher sanitary supervision can easily be shown by the following example. According to von Petten- kofer’s investigations the proportion of cases of death to cases of illness in Munich before the year 1877 was 1:34; each case of illness averaging about 20 days. If the mortality in Munich since 1877 dereased in such a proportion, that of 1000 inhabitants duriug the period between 1895 and 1900 on the average about 9 persons less died in each year than before 1877, then there were in Munich with its 425000 (in round numbers) inhabitants during the period of 1895—1900 in every year 3825 less cases of death than would have occurred before 1877 according to the mortality then pre- vailing. The inhabitants of Munich have therefore been spared during the years 1895—1900 in every year 3825 < 34 >< 20 =i. e. 24 million days of sickness, compared to the days of sickness before-1877. Assuming that the expenses of each day of sickness for nursing, medicine etc. come to 1} mark, we find that the city of Munich has been saved an expenditure of 3} millions of mark in every year through the decrease of the number of days of illness; thus making a saving of 8 to 9 mark per head of its population, or 44 mark for each family of five persons. Introduction. 3