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Medical ArticlesForeign Bodies In The Larynx And Tracheobronchial Tree
The protective reflexes preventing the entrance of foreign bo...
If in the head, treat as prescribed for common colds in the h...
Removal Of Double Pointed Tacks
If the tack or staple be small, and lodged in a relatively l...
Passing the cricopharyngeus is the most difficult part of es...
Nothing is more required in healing than properly to nourish t...
Vitamin Program For The Sick
No matter which way you look at it or how well insured you ma...
Next to those most dangerous forms--most dangerous, because t...
The flat rubber bags of various shapes, to be had from all rub...
Pericarditis Symptoms And Signs
If there is pain or much aching in the cardiac region, it ten...
The Blood-mesh Of The Skin
The Blood Vessels under the Skin. Not merely the nails and th...
This is often a trivial matter, but sometimes it is a symptom ...
By this term is meant that condition of pulse in which, thoug...
While disease of the coronary arteries may occur without ge...
For all such wounds, the best method is frequent cleansing wit...
These pains occur usually when a patient has been for some tim...
Wide gagging prevents proper exposure of the larynx by forci...
Structure of the Ear. Next after sight, hearing is our most i...
Croup Less Serious Form
The less serious croup proceeds from a nervous closing of the ...
Direct Laryngoscopy In Diseases Of The Larynx
The diagnosis of laryngeal disease in young children, impossi...
Many valuable lives have been saved by an elementary knowledge...
Source: Papers On Health
The proper cooking of this root is so important for
health, owing to its universal use, that we here give directions which,
if followed out, make potatoes a dish acceptable to even a very
delicate stomach. Difficulty of digestion often arises from the
potatoes not ripening properly, especially in cold soil, and since
disease has become so widespread. Their unripe juice is positively
poisonous, and when they are merely boiled is not completely expelled.
The potatoes should be steeped in warm water for an hour before they
are boiled. The water in which they have been steeped will be greenish
with bad juice, and must be thrown away, and the roots boiled in fresh
water as usual, giving a thorough drying after the boiling water is
poured or strained off. So prepared, the potatoes make a very
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