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Fever or a very high temperature is the necessary manner in which the body rids itself of infection and as it is usually the result of an already diagnosed illness it should not be suppressed. If however there does not appear to be a reason for it occurring and particularly if the patient is a child, professional advice should be sought. As soon as it becomes apparent that a state of general malaise, loss of appetite, tummy trouble and aches and pains is progressing into a shivery fever the victim should be put to bed in a warm, well – aired room, covered with a lot of bed clothes, given well – covered hot water bottles to hug if necessary and left to sweat the infection out through the pores of the body. ‘Breaking a fever’ means helping a patient past the point at which their temperature reaches a peak and then drops, after which the body should be working towards recovery. During this time good nursing can achieve wonderful results and create a strong bond of confidence between patient and nurse. Caring for a sick person in the throes of a high fever can be a grim and frightening affair and in the past, without the reassuring presence of a doctor, it must have been truly appalling. Sponging the face and body of a patient with cool flannels, changing sweat – soaked bedclothes and nightwear when necessary, administering plenty of cooling sips of liquid and presenting a comforting appearance all do a great deal to aid recovery, especially in the case of a child in whom fever – induced hallucinations and nightmares can create terrible fears. Home Remedies for Fever Cooling Lotions and Soothing Oils Some of the least pleasant remedies suggested for breaking a fever were to poultice the stomach well with a combination of onions and vinegar or to warp a hefty bracelet of shepherd’s purse, plantain and vinegar around the wrists. Although bathing a patient in milk used to be the recommended method of soothing and cooling an overheated body, much to be preferred is a ‘blanket bath’ with a soft sponge soaked in water perfumed with lavender or rose petal vinegar .- vinegar will restore the pH balance to the skin and prevent it from irritating and flaking whilst the fragrance takes away the sour smell of feverishness. The water in which barley has been boiled was used in country districts and although it is a little sticky it does deep the skin smooth and cool. The best lotion however is borage lotion which is made by simmering a good handful of the fresh, hairy leaves of borage in 1 litre (1.75 pints) of water for three minutes and then leaving it to stand until cool for a further 15 minutes. When it is strained it gives a lovely silky, soothing liquid to bathe a body with. The mucilageanous liquid also makes a very healing gargle and tea.
Potions to Reduce a Fever
The bark of white willow and a tea made from meadowsweet were favourite tisanes to be taken in a crisis. Other healing ‘fever teas’ to be drunk at the first manifestations are elderflower, peppermint, catnip, lemon balm, vervain, yarrow and feverfew. Singly or mixed, as you prefer, all of these teas are soothing and will promote a certain amount of perspiration but nothing compared to the ‘cold sweat.’ Which breaks out at the very thought of the ancient remedy which extols the virtues of powdered mint taken with the newly sloughed skin of an asp.
Drink and Diet When nursing a patient with a high fever one of the most important things to ensure is that they drink plenty in order to pass the infection out of their system. At the first ominous signs of an impending crisis administer lemon juice and honey or apple cider vinegar and honey diluted in plenty of warm water. Drinks tamarind water made by soaking 25g (1oz) of tamarind pulp in 1 litre (1.75 pints) of boiling water for several hours. When strained it can be drunk by the ½ cup diluted with warm water. Taken every two hours or so it appears to refresh and to reduce temperature. Lemon juice, lemon barley water, barley water, fresh unsweetened fruit juices especially pineapple and grape and a lot of good clear water, bottled if necessary, will all ensure a quick recovery. Very few feverish patients feel like eating but a few slices of fresh fruit or some grapes will usually prove acceptable. Tiny Tots Small children and babies can spring a raging temperature upon you without warning and it is usually as the result of an already diagnosed illness or teething troubles. Babies are very vulnerable so if you cannot identity the cause call for immediate professional advice. Balm Melissa, catnip, vervain and chamomile tea, taken with a little honey and lemon juice on the tip of a spoon or in a small bottle, will help to calm a fractions child whilst plenty of warm fruit drinks or warm boiled water reduce theist and aid recovery. A few drops of essential oil of lavender or chamomile can be dropped into warm water and used to wipe their hands and face which will make them more comfortable. When sponging infants down make sure that they are not in a draught and that they are dressed immediately afterwards. Do not leave a small child with a high temperature alone for any length of time. Feeding a fever No body especially children, wants to eat when they are ill with a high temperature but as they begin to feel better it is essential that they eat a little of those foods which are not only palatable but nourishing. The recipes below are easily swallowed and can also feed the rest of the family, if necessary, without them feeling that they are being palmed off with invalid food. Oatmeal porridge and porridge oats contain vitamin B6 and porridge oats contain vitamin B6 and when made properly are very good for you. Porridge is a nice smooth breakfast food which is easier to eat than ‘crispy crunchy corn thingamajigs’ despite any protestations to the contrary.
Vegetable Soup Clean, peel and dice the vegetables and garlic and put them in a pan with the oil. Cook for five minutes with the lid on, shaking occasionally to prevent burning. Add the herbs, sugar and boiling water or stock. Cover and simmer gently until the vegetables are just soft. Mix the flour to a smooth paste with the milk, stir it into the soup and boil for several minutes until the flour is cooked. Remove the bay leaf and season the coup well. It can then be either eaten as it is or strained and purred to make a cream of vegetable soup or a cupful of the vegetables can be passed through a sieve and moistened with some of the liquid to make a very good meal for a baby (in which case omit the seasoning). Fillet of plaice for a Child 1 plaice fillet Grease a dinner plate with a little oil and lay the fish on it skin side down, adding a little milk to keep it moist. Place the plate over a saucepan of fast boiling water and cover it with either the saucepan lid or another plate. Steam until the plaice fillet is just soft. Remove from the beat. Take the fish from the skin, making sure that you remove any tiny bones – pass it through a sieve if the meal is for a very small child. Add a little of the milk that the fish has been cooked in, a pinch of salt and a small squeeze of lemon juice. Tripe and Onions 450g (11b) blanched tripe 2 onions, peeled and finely chopped Leave the tripe to soak in a basin of cold water for an hour or so then place in a saucepan with enough cold water to cover. Bring to the boil, Remove the tripe, scrape away any rough pieces and cut into bite-sized chunks. (If you do not want an immediate revolution over the ‘slipperiness’ of tripe then it is important that you do cut it in to acceptable pieces.)Return it to the pan with 450ml (3/4 pint) of water and the onions. Cover and simmer gently until the tripe is tender. Mix the flour and milk to a smooth paste and add to the pan, a little at a time, stirring well. Stir until the mixture comes to the boil and cook for a few minutes more. Season well with salt and pepper and serve with plain mashed potatoes or in a small bowl as a soup. Tripe, despite its elusive appeal, slips down the throat, is easily digested and is very good for you. It was one of the great favorite meals of my childhood and although the English frequently turn up their noses at it the French will pay a lot of money for the above dish, served in a marmite, browned on the top with croutons and a little cheese. Baked Egg Custard 1 egg Beat the egg into the milk, add the sugar and pour the mixture into a small buttered mould. Grate a little nutmeg on top the bake in a moderate oven until the custard has just set, or cover with buttered paper and cook in a steamer for about 20 minutes. Arrowroot Blancmange 600 ml (1 pint) milk Put the milk in a saucepan with the lemon zest. Bring to the boil and remove from the heat. Cover and leave to get cold then strain. Put the milk back on to the heat and bring nearly to boiling point. Mix the arrowroot to a paste with a little cold water, pour enough of the hot milk into the paste to make it smooth then return it to the pan stirring continuously. Add the sugar and salt and let the mixture boil once. Pour into moulds. If you have the time you could make the blancmange even more tempting by decorating it with little faces made from lemon slices. Orange tonic Into a jug put 25g (1oz) of orange peel pared finely from well washed oranges, 25g (1oz) chamomile flowers and a few cloves. Cover with 600ml (1pint) of boiling water. Allow to become quite cold and strain before using. Exquisitely refreshing. Minimizing the Risks Bed sheets should always be kept taut and free from crumbs and the patient should be carefully moved as frequently as possible. Don’t drag the patient as this can cause tender skin to break. Try to lift them without damaging yourself. If you have to do this frequently over a prolonged period of time seek professional advice on how it should be done. Place a pillow between the patient’s knees and ankles to relieve pressure and to stop them rubbing together. You can also buy sheepskin heel or elbow covers and under sheets which are comfortable if a little too warm.
A Healthy Atmosphere Fresh bunches of lavender or eucalyptus will sweeten the air and keep insects away but the most effective method is to keep a small pan of water to which you have added a handful of the crushed herb or leaf simmering on a hob in those rooms in which there is sickness. Not only does it disinfect but it creates a lovely atmosphere far more pleasant than that achieved with commercial sprays. The Greeks and Romans burned their herbs and spices in censers, keeping them in their rooms and carrying them in the streets to ward off infection. Myrrh, frankincense and balsam were popular spices then as were the other Oriental favorites, musk and sandalwood. The smell was probably very similar to joss sticks which are still lit in many households as a happy alternative to air fresheners. Stopping Infection Spreading Humorous though the idea may sound the juice of onions and garlic or the water or vinegar in which they had been boiled or macerated were used as very powerful bactericides which could still be used today except for the perfume which leaves much to be desired. Perhaps it was this very odor which also provoked their reputation of scaring off snakes and witches.
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