Cornmeal mush: Boil 10 minutes, then steam for 3 hours or more.
Oatmeal: Boil 10 minutes, then steam for l-1/2 hours or more.
Irish oatmeal: Boil 10 minutes, then steam for 8 hours or more.
Wheatena: Boil 10 minutes, then steam for 10 hours or more.
Gluten mush: Boil 30 minutes.
Steamed rice: Steam for one hour.
Boiled rice: Boil for twenty minutes or until soft.
Arrowroot Gruel.--Dissolve half a teaspoonful of sugar and a quarter of a
teaspoonful of salt in a cupful of water and heat. Mix half a teaspoonful
of arrowroot flour with a little water and add to the heated water. Boil
for twenty minutes, stirring constantly; then add a cupful of milk, bring
to a boil, strain, and serve hot.
Barley Gruel.--Proceed as above, using a tablespoonful of Robinson's
Barley flour instead of arrowroot.
Oatmeal Gruel.--As above, but use oatmeal, and boil for half an hour or
longer before adding the milk.
Farina Gruel.--Proceed as in making arrowroot gruel, using instead a
tablespoonful of farina, and boil ten minutes before adding the milk.
Cracker Gruel.--Brown the crackers, and reduce to a powder by means of a
rolling-pin. Add three tablespoonfuls of the powdered crackers to half a
cupful of milk and half a cupful of boiling water; cook for ten minutes;
then add one-fourth of a teaspoonful of salt and serve.
Cornmeal Gruel.--Take a tablespoonful of cornmeal and moisten with a
little cold water. Stir this into a pint of boiling water to which a pinch
of salt has been added. Cook for three hours in a double boiler, or for
thirty minutes directly over the fire. In the latter case it must be
stirred constantly.
Gluten Gruel.--Mix a tablespoonful of gluten flour with one-fourth of a
cupful of cold water and stir this into one cupful of boiling salted
water. Cook directly over the fire for fifteen minutes; then add one clove
and cook over boiling water for a half hour.
Tapioca Jelly.--Soak a cupful of tapioca of the best quality in a pint of
cold water for two hours; when soft, place in a saucepan with sugar, the
rind and juice of one lemon, a pinch of salt, and another pint of water;
stir the mixture until it boils; turn into a mold and set away to cool; if
desired, a glassful of wine may be added.
Chestnut Puree.--One pound of chestnuts (not horse-chestnuts) are peeled,
and boiled in water until the second (inside) skin comes off easily. The
chestnuts are placed in a sieve until all the water drains off. They are
then washed in a dish and afterwards passed through a sieve. Melt three
ounces of butter in a stew-pan on the fire, add a little salt and
sugar,--enough to cover the point of a knife, and then the chestnuts. Stew
them for half an hour, stirring frequently; pour in enough bouillon so
that the mush does not get too thick.
[NURSING DEPARTMENT 653]
Brown Bread.--Take one-half cupful scalded milk, one-half cupful of water,
one teaspoonful of salt, one-half teaspoonful of butter, one-half
teaspoonful lard, two tablespoonfuls of molasses, one-half cupful of white
flour, sufficient graham flour to knead, and three-quarters of a yeast
cake dissolved in one-quarter of a cupful of lukewarm water. Prepare the
same as white bread. Instead of graham flour, equal parts of graham flour
and white flour may be used in kneading.
Whole Wheat Bread.--Dissolve a quarter of a yeast cake in a tablespoonful
of lukewarm water. Pour half a cupful of hot water over half a cupful of
milk and when lukewarm add the yeast and half a teaspoonful of salt. To
this add a cupful of whole-wheat flour and beat for five minutes. Cover
and allow this to stand in a warm place for two hours and a half. Then add
whole-wheat flour gradually, mixing the mass until it can be kneaded.
Knead until elastic; shake and place in baking pans. Cover and allow to
stand in a warm place until it doubles in bulk. Prick the top with a fork
and bake for one hour. The oven should not be as hot as for white bread.
Cream-of-Tomato Soup.--One can tomatoes, one-fourth teaspoonful soda,
one-half cupful of butter, one-third cup of flour, 3-1/4 teaspoonfuls of
salt, one-half teaspoonful of white pepper, one quart of milk. Stew the
tomatoes slowly one-half to an hour, strain and add soda while hot; make a
white sauce and add the tomato juice. Serve immediately.
Cream-of-Celery Soup.--One and one-half cupful of celery, one pint of
water, one cupful of milk, one cupful cream, two tablespoonfuls of butter,
one-half cupful of flour, one-half teaspoonful of salt, one-eighth
teaspoonful of white pepper. Cook the celery in the boiling water until
very soft; strain and add the hot liquid; make a white sauce and cook
until it is thick cream.
Cream-of-Potato Soup.--Three potatoes, two cupfuls milk, one-half cupful
of cream, yolks of two eggs, one teaspoonful of salt, pepper, one-half
teaspoonful of onion juice. Cook the potatoes until soft, drain, mash, add
the hot liquid, and strain; add the beaten yolks and seasoning. Cook in a
double boiler until the egg thickens, stirring constantly. Serve
immediately.
Oyster Stew.--One cupful of milk, one pint of oysters, one-fourth
teaspoonful of salt, one tablespoonful of butter, pepper. Heat the milk.
Cook and strain the oyster juice. Add the oysters, which have been rinsed,
and cook until the edges curl. Add seasoning, butter and hot milk. Serve
at once This soup may be thickened with a tablespoonful of flour cooked in
butter as for white sauce.
Peptonized Milk.--Cold Process.--Mix milk, water and peptonizing agents,
and immediately place the bottle on ice. Use when ordinary milk is
required. This is particularly suited for dyspeptics and individuals with
whom milk does not, as a rule, agree. The flavor of the milk remains
unchanged.
[654 MOTHERS' REMEDIES]
Peptonized Milk.--Warm Process.--Put in a glass jar one pint of milk and
four ounces of cold water; add five grains of extract of pancreas and
fifteen grains of bicarbonate of soda. After mixing thoroughly, place the
jar in water as hot as can be borne by the hand (about 115 degrees). This
should be heated for from six to twenty minutes. At the end of this time
it may be placed upon ice until required. The contents of one of
Fairchild's peptonizing tubes may be used in place of the pancreas
extract. If the milk is to be kept for any length of time, it should be
brought to a boil, to prevent the formation of too much peptone, which
renders the milk bitter.
Hot Peptonized Milk.--Mix together the usual peptonizing ingredients and
add a pint of fresh cold milk; after thoroughly shaking the bottle, place
it on ice. When needed pour out the required amount, heat it, and drink it
as hot as it can agreeably be taken. If required for immediate use, the
ingredients may be mixed together in a saucepan and slowly heated to the
proper temperature.
Peptonized Milk Punch.--In the usual milk punch recipes the specially
peptonized milk may be used in place of ordinary milk. Take a goblet
one-third full of finely crushed ice; pour on it a tablespoonful of rum
and a dash of curacao, or any other liquor agreeable to the taste. Fill
the glass with peptonized milk; stir well, sweeten to taste and grate a
little nutmeg on top.
Peptonized Milk Gruel.--Mix with a teaspoonful of wheat flour, arrowroot
flour, or Robinson's barley flour with half a pint of cold water. Boil for
five minutes stirring constantly. Add one pint of cold milk and strain
into a jar; add the usual peptonizing ingredients, place in warm water
(115 degrees) for twenty minutes, and then put upon ice.
Junket or Curds and Whey.--Take a half-pint of fresh milk; add one
teaspoonful of Fairchild's Essence of Pepsin and stir just sufficiently to
mix. Pour into custard cups and let it stand until firmly curdled. It may
be served plain or with sugar and grated nutmeg. It may be flavored with
wine which should be added before curdling takes place.
Junket with Eggs.--Beat one egg to a froth, and sweeten with two
teaspoonfuls of white sugar; add this to a half-pint of warm milk; then
add one teaspoonful of essence of pepsin and let it stand until curdled.
Milk Punch.--Shake together in a lemonade-shaker a glass of milk, a
tablespoonful of rum, brandy, or good old whisky and two teaspoonfuls of
sugar. After it has been poured into a glass a little nutmeg may be grated
over the top.
Whey.--Take a half-pint of fresh milk heated luke-warm (115 degrees), add
one tablespoonful of essence of pepsin and stir just enough to mix. When
this is firmly coagulated, beat up with a fork until the curd is finely
divided and then strain. For flavoring purposes lemon juice or sherry wine
may be added.
[NURSING DEPARTMENT 655]
Cream of Tartar Whey.--Add a heaping teaspoonful of cream of tartar to a
pint of boiling water. Strain, sweeten to taste, and serve cold.
Wine Whey.--Cook together a cupful of milk and half a cupful of sherry
wine. As soon as the curd separates, strain and sweeten. This may be eaten
hot or cold.
Milk Mixture.--This is made of cream, two parts; milk, one part; lime
water, two parts; sugar water, three parts (seventeen and three-fourths
drams of milk sugar to a pint of water).
Milk-and-Cinnamon Drink.--Add a small amount of cinnamon to the desired
quantity of milk and boil it. Sweeten with sugar and add brandy if
desired.
Albuminized Milk.--Shake in a covered jar or lemonade-shaker, a cupful of
milk, a tablespoonful of lime water and the white of an egg. Sweeten,
flavor as desired and serve at once.
Milk-and-Cereal Waters.--A most valuable method of preparing milk for
invalids with whom it disagrees is to mix equal parts of milk and
thoroughly cooked barley, rice, oatmeal, or arrowroot water and boil them
together for ten minutes. This may be served plain, or flavored by cooking
with it a cut-up raisin, a sprig of mace, or a piece of stick cinnamon,
which should be strained out before serving.
Irish Moss and Milk.--Soak about two tablespoonfuls of Irish moss for five
minutes and wash thoroughly in cold water. Add to a cupful of milk and
soak for a half an hour; then heat slowly, stirring constantly, and then
boil for ten minutes, preferably in a double boiler; strain, pour into
cups and cool. This may be served while hot and may be rendered more
nutritious by the addition of the white of an egg stirred into it just
before serving.
Eggs.--Eggs and all other albuminous food should be cooked at as low a
temperature as possible in order to avoid rendering them tough.
Soft-Cooked Eggs.--Place in a pint of boiling water, remove from the fire,
and allow to stand for eight or ten minutes. If the egg is very cold to
start with it will take a little longer.
Hard-Cooked Eggs.--Place in water, bring to a boil and then set on the
back part of the stove for twenty minutes.
Eggs should be served as soon as cooked and the dishes should be warm and
ready.
Rules for Custards.--The eggs should be thoroughly mixed but not beaten
light, the sugar and salt added to these, and the hot milk added slowly.
Custards must be cooked over moderate heat; if a custard curdles, put it
in a pan of cold water and beat until smooth. Custards should always be
strained.
[656 MOTHERS' REMEDIES]
Soft Custard.--Take a pint of milk, the yolks of two eggs, two
tablespoonfuls of sugar, and a pinch of salt. Mix all except the milk in a
bowl. Heat the milk to the boiling-point and add, stirring constantly. As
soon as mixed, pour into the saucepan in which the milk has been heated
and cook from three to five minutes, stirring constantly until it
thickens. Strain and pour into a cold bowl and flavor with from half to
one teaspoonful of vanilla, a teaspoonful or more of sherry, or other
flavoring material as desired. Custards may be cooked to advantage in a
double boiler.
Soup Stock.--To make stock, use a chicken or several pounds of bones with
some meat attached, or a pound of lean meat and one quart of water. Cut-up
vegetables may be added as desired. For flavoring add a sprig of parsley
and of celery, a peppercorn, a small onion, and a scant teaspoonful of
salt. Any of the flavoring vegetables may be omitted as desired or others
added. The meat should simmer for several hours, until but half the
quantity of water remains. Then add the other ingredients, simmer half an
hour longer, strain and cool. Remove the fat.
Chicken Broth.--Take one pound of chicken and a pint of cold water. Clean
the fowl, cut it into pieces, and remove the skin. Separate the meat from
the bone and chop the meat very fine. Place with the bones (if large they
should be broken) in the water and soak for an hour. Cook over hot water
for four or five hours at a temperature of 190 degrees. Strain and add
salt. Water must be added from time to time to keep the quantity up to a
pint. Remove the fat. If the broth is to be reheated use a double boiler.
Meat Broth: Beef, Veal, Mutton, or Chicken.--Cover one pound of chopped
lean meat with one pint of water, and allow it to stand for from four to
six hours. Then cook over a slow fire for an hour until reduced to half
the quantity. Cool, skim, pour into a jar and strain.
Veal Broth.--Pour a pint of water on a half-pound of finely chopped lean
veal and allow it to stand for three hours. Boil for a few minutes, strain
and season with salt.
Clam or Oyster Juice.--Cut the clams or oysters into pieces and heat for a
few minutes in their juice. Strain through muslin and serve while hot. In
straining great care must be taken that sand does not pass through the
muslin. The juices should be diluted and may be frozen.
Clam Broth.--Wash three large clams very thoroughly, using a brush for the
purpose. Place in a kettle with a half a cupful of cold water. Heat over
fire. As soon as the shells open, the broth is done. Strain through
muslin, season and serve.
Mutton Broth with Vegetables.--Allow one pound of neck of mutton to each
pint of water; add carrots, turnips, onions, and barley; let all simmer
together for three hours.
[NURSING DEPARTMENT 657]
Mutton Broth Without Meat.--Cook two "shank-ends" in a pint of cold water,
and vegetables as directed in the foregoing recipe; simmer for three hours
and strain.
Beef Tea.--Cut up a pound of lean beef into pieces the size of dice; put
it into a covered jar with two pints of cold water and a pinch of salt.
Let it warm gradually and simmer for two hours, care being taken that it
does not at any time reach the boiling point.
Beef Tea with Oatmeal.--Mix thoroughly one tablespoonful of groats with
two of cold water; add to this a pint of boiling beef tea. Boil for ten
minutes, stirring constantly, and strain through a coarse sieve.
Beef Juice.--Broil quickly pieces of the round or sirloin of a size to fit
the opening of a lemon squeezer. Both sides of the beef should be scorched
quickly to prevent the escape of the juices, but the interior should not
be fully cooked. As soon as they are ready pieces of meat should be
squeezed in a lemon squeezer previously heated by being dipped in hot
water. As it drips the juice should be received into a hot wine glass; it
should be seasoned to the taste with salt and a little cayenne pepper, and
taken while hot.
Cold Beef Juice.--Cover one pound of finely chopped lean beef with eight
ounces of cold water and allow it to stand for eight or ten hours. Squeeze
out the juice by means of a muslin bag; season with salt or sherry wine
and drink cold or slightly warmed. It may be added to milk, care being
taken that the milk be not too hot before the juice is added.
Raw Meat Juice.--Add to finely minced rump steak cold water, in the
proportion of one part of water to four parts of meat. Stir well together
and allow it to stand for half an hour. Forcibly express the juice through
muslin, twisting it to get the best results.
Beef Essence.--Chop up very fine a pound of lean beef free from fat and
skin; add a little salt, and put into an earthen jar with a lid; fasten up
the edges with a thick paste, such as is used for roasting venison in, and
place the jar in the oven for three or four hours. Strain through a coarse
sieve, and give the patient two or three tablespoonfuls at a time.
American Bouillon (American Broth).--Place in a tin vessel that can be
sealed hermetically alternate layers of finely minced meat and vegetables.
Seal it and keep it heated in a water bath (bainmaire) for six or seven
hours and then express the broth.
Bottle Bouillon.--Cut beef, free from fat, into squares. Place these in a
stoppered bottle, put the bottle in a basin of warm water, heat slowly,
and boil for twenty minutes. There will be about an ounce of yellowish or
brownish fluid for each three-quarters of a pound of meat used. The flavor
is that of concentrated bouillon.
[658 MOTHERS' REMEDIES]
Methods of preparing raw beef.--Meat given raw should always be perfectly
fresh and very finely divided. Scrape the meat with a sharp knife, which
will separate the coarser fibers. If the resulting mass is stringy pass
through a fine sieve. This may be seasoned with salt and pepper and served
on toast, crackers or bread and butter. It may be rolled into small balls
and swallowed. These may be flavored as desired. They may also be slightly
browned by rolling about rapidly in a hot saucepan, care being taken not
to change any but the outside of the ball, and that but slightly. Scraped
beef may be served as a liquid or semi-solid food. Mix it with an equal
quantity of cold water until it is quite smooth. Place in a double boiler
and cook until thoroughly heated, stirring constantly. Add a little salt
and pepper and serve at once. This may be made thicker by adding less
water.
Raw-beef Soup.--This is made by chopping up one pound of raw beef and
placing it in a bottle with one pint of water and five drops of strong
hydrochloric acid. This mixture is allowed to stand on the ice over night
and in the morning the bottle is placed in a pan of water at 110 degrees
and kept at about this temperature for two hours. It is then placed in a
stout cloth and strained until the mass that remains is almost dry. The
filtrate is given in three portions daily. If the taste of the raw meat is
objectionable, the meat may quickly be roasted on one side and the process
completed in the manner previously described.
Barley Gruel with Beef Extract.--One-half teaspoonful of "Soluble Beef,"
two cupfuls of hot water, one tablespoonful of barley flour, one
saltspoonful of salt. Dissolve the beef in the hot water, and mix the
flour and salt together with a little cold water. Pour the boiling stock
on the flour and cook for ten minutes. Strain, and serve very hot.
Beef Broth with Poached Eggs.--Prepare the broth in the proportion of half
a teaspoonful of "Soluble Beef" to one cupful of hot water and add a
poached egg.
A Nutritive Drink for Delicate Women and Children.--This is made by mixing
one-fourth to one-half teaspoonful of "Soluble Beef," five ounces of
boiling water and one-half ounce of cream; season with salt and pepper to
suit the taste.
Beef Broth with Grain.--Take one teaspoonful of "Soluble Beef," one quart
of water, one tablespoonful of rice, and salt to taste. Dissolve the
"Soluble Beef" in the hot water and add the well-washed rice. Simmer
slowly until dissolved and absorbed by the rice, adding more beef broth if
too much boils away. If not entirely dissolved the broth should be
strained before using.
Beef Tea Egg-Nog.--This requires one-eighth teaspoonful of "Soluble Beef,"
one-half cupful of hot water, one tablespoonful of brandy, and a pinch of
salt. Beat the egg slightly and add the salt and sugar. Dissolve the
"Soluble Beef" in the hot water, add to the egg and strain. Mix
thoroughly, adding wine, and serve.
[NURSING DEPARTMENT 659]
Chicken Jelly.--Half a grown chicken should be well pounded, and boiled in
one quart of water for two hours until only a pint remains; season and
strain. Serve hot or place on ice, where it will jelly.
Veal-bone Jelly.--Place ten pounds of veal bones and ten quarts of water
or weak bouillon over the fire and bring to just a boil. Skim and add two
pounds of barley and a little salt. Simmer for five or six hours and then
strain. If too thick dilute, before serving, with bouillon. Stir in the
yolk of an egg in a cup and serve.
Meat Jelly.--This is made by cooking good boneless, lean beef on a water
bath with a little water for sixteen hours or until it becomes
gelatinized. Of the artificial preparations on the market for making
bouillon the most reliable is Leibig's Extract of Meat (10:250 gm.) or
Cibil's Bouillon (one teaspoonfnl to 250 gm.), Inaglio's Bouillon Capsules
are also very convenient. If it is desired to make a bouillon more
nutritious one teaspoonful of meat peptone may be added.
Jelly for Dyspeptics.--Remove the skin and meat from one calf 's foot;
wash the bone and place in cold water on the stove; when it begins to foam
skim off the refuse which gathers on top. After rinsing off the scum with
cold water put the bones into a pot with one-quarter kilo of beef or half
an old hen, one-quarter liter of water, and little salt, and boil slowly
for from four to five hours. Pour the jelly thus formed through a fine
sieve and place overnight in a cellar. Next morning remove the fat and
clarify the cold jelly by adding one egg with its shells mashed, beating
and stirring steadily. Then, with the addition of a little cornstarch,
subject the whole to a temperature not over 60 degrees F., or the white of
the egg will curdle. Constantly beat and stir. If the jelly begins to get
grainy, cover and let it cool until the white of the egg becomes flaky and
separates. Then strain again several times until it becomes perfectly
clear; add 5 gm. of extract of meat, pour the jelly into a mold, and let
it cool again. The gravy from a roast may be utilized and is very
palatable. It must be stirred in while the mass is still warm and liquid.
This jelly is usually relished with cold fowl, but spoils easily in
summer; it must therefore be kept on ice.
Gluten Bread.--Mix one pound of gluten flour with three-fourth of a pint
or one pint of water at 85 degrees. (With some of the prepared
flours--Bishop's, for example--no yeast is required). As soon as the dough
is mixed put it into tins and place them immediately in the oven; should
be made into small dinner rolls and baked on flat tins. The loaves take
about one and one-half hours to bake, and the rolls three-fourths of an
hour. Either are easily made. The addition of a little salt improves the
bread. (When any special brand of flour is used, the directions that
accompany it should be followed closely).
[660 MOTHERS' REMEDIES]
A GENERAL DESCRIPTION OF THE FOUR LEADING SCHOOLS OF MEDICINE:
ALLOPATHY, HOMEOPATHY, OSTEOPATHY AND ECLECTICISM.
ALLOPATHY.--Literally the word Allopathy means "other suffering," from the
Greek "allos" meaning other, and "pathos" meaning suffering. A more
liberal translation would be,--other methods of treating suffering. The
term was first used during the latter part of the eighteenth century by
Hahnemann, the founder of the Homeopathic School, to distinguish the
ordinary or regular practice of medicine as opposed to Homeopathy.
Notwithstanding the comparatively recent origin of the term, however, the
methods and theories of Allopathy are based empirically upon the results
of the practice of medicine since the time of Galen, and logically upon
the scientific facts disclosed by modern research and study. In its broad
and popular sense, Allopathy is the preservation of health and the
treatment of disease by the use of any means that will produce a condition
incompatible with the disease.
The application of the theories and methods of this "old school"
necessitates a thorough knowledge of anatomy, pharmocology, pathology,
bacteriology, physiology and other sciences. At the present time much
stress is also laid upon the means for the prevention and the eradication
of diseases and their causes. The inefficiency of drugs is recognized and
besides the articles of the Materia Medica the "regular" physician makes
use of antitoxins, vaccines, surgery, electricity, baths, etc., in
treating diseases. Everyday examples of their methods may be seen in the
use of quinine in Malaria, antitoxins in Diphtheria and vaccines in
Smallpox, etc.
HOMEOPATHY.--This school was founded by Hahnemann, who lived in Germany
over a hundred years ago. Everyone now admits that he was a great scholar.
In translating a materia medica he was very much struck with the article
on cinchona, where it seemed to state that taken continuously in large
doses it would produce all the indications of ague. He tested other
remedies in the same way and finally announced his law "Similia Similibus
Curantur."
Definition given by a Medical Dictionary of Homeopathy.--"A system of
treatment of disease by the use of agents that, administered in health,
would produce symptoms similar to those for the relief of which they are
given." For instance, ipecac given in large doses, will produce certain
kind of vomiting. If the same kind of vomiting, with the other symptoms
agreeing, occurs in disease ipecac would be given for the trouble.
[LEADING SCHOOLS OF MEDICINE 661]
But if the vomiting was produced by ipecac, that same medicine would not
be given to stop it, but treatment given for an over dose of the drug,
ipecac. According to the principles of Homeopathy a medicine is selected
which possesses the power (drug diseases) of extinguishing a natural
disease by means of the similitude of its alterative qualities, (similia
similibus curantur); such a medicine administered in simple form at long
intervals, and in doses so fine as to be just sufficient without causing
pain or debility, to obliterate the natural disease through the reaction
of vital energy.
A great many medicines are used in this way by all schools, but the
"regular" school claims it is not an universal law. Some homeopathic
doctors claim that the antitoxin treatment for diphtheria, etc. is an
application of the homeopathic law. The poison that produces the
diphtheria is taken and from this by a thorough and precise process the
serum is made and injected into the body of a person who has diphtheria.
Hydrophobia is successfully treated in the same way. A homeopathic doctor
has a right to use any sized doses he wishes, but he claims experience has
proven that large doses are not often necessary and that the medicine
usually acts better attenuated.
ECLECTICISM.--An eclectic physician is a member of a school or system that
claims to select "that which is good from all other schools."
This school uses very few mineral remedies, but uses many vegetable
remedies. They have introduced a great many vegetable remedies into
medical practice and very many of them are useful.
The homeopathic school has benefited very much by the experience of the
eclectic system. This school uses remedies in large and small doses. Many
of them use the homeopathic attenuated drugs.
OSTEOPATHY.--"The name 'Osteopathy' is made up of two Greek words:
'Osteon,' which means 'bone,' and 'pathos,' which means suffering (to
suffer). 'Pathy,' our English equivalent for this word, by usage has come
to mean "a system of treatment for suffering or disease. Hence, viewed
strictly from its derivation, this term, Osteopathy, would carry only the
meaning of bone suffering, 'bone disease' or 'bone treatment.'"
Definition.--"Osteopathy is that science of treating human ailments which
regards most diseases as being either primarily produced or maintained by
an obstruction to the free passage of nerve impulses or blood and lymph
flow, and undertakes by manipulation to remove such obstruction so that
nature may resume her perfect work."
[662 MOTHERS' REMEDIES]
Explanation.--"While it is a distinctive theory of osteopathy that disease
conditions, not due to a specific poison, are traceable to mechanical
disorder in the body, or some part of it, and that the correction of such
disorder is not only the rational treatment, but is necessary to the
restoration of a permanent condition of health, yet as a palliative
treatment appropriate manipulations are occasionally employed to stimulate
or inhibit functional activity as conditions may require. Osteopaths also
employ such rational hygienic measures, common to all systems of healing,
as has been proven of undoubted value, and take into account environmental
influences, habits and modes of life, as affecting the body in maintaining
or regaining health."
The "American School of Osteopathy" is located in Kirksville, Missouri.
The course of study required is of three years duration, of nine months
each, and the degree of D. O. (Doctor of Osteopathy) is given to the
graduates.