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abdomen action acute amount animal apoplectic appetite applied augmented bile blood blood-vessels body bowels brain and spinal cause centre chronic disease chyle circulation cold water compress condition congestion consequence constipation cough daily diet digestive organs diminished douche dripping sheet dropsy drugs duodenum dyspepsia dyspeptic effect excessive excitement exercise external fact fever feverish flatulence fomentations frequently fulness function ganglionic nerves gout head headache heart heat hour hypochondriasis increased indigestion induce inflammation instances internal kidneys kind less limbs liver lungs malady Malvern matter medicines ment mental mischief months mucous membrane muscles nervous system neuralgic nutrition obstructed oppressed pain palsy patient practitioner produce pulse purgatives quantity remedies render rheumatism roused secretion sensations sitz baths skin sleep spinal cord stimulating stomach sweating symptoms tion tissue tongue tonic treated urine viscera visceral irritation vital walking water cure water drinking water treatment weeks wet-sheet packing whilst
Page 432 - The mutual action between the elements of the food and the oxygen conveyed by the circulation of the blood to every part of the body is THE SOURCE OF ANIMAL HEAT.
Page 429 - In all chronic diseases death is produced by the same cause, namely, the chemical action of the atmosphere. When those substances are wanting, whose function in the organism is to support the process of respiration ; when the diseased organs are incapable of performing their proper function of producing these substances ; when they have lost the power of transforming the food into that shape in which it may, by...
Page 433 - ... people. We should then also be able to take the same quantity of brandy or train oil without bad effects, because the carbon and hydrogen of these substances would only suffice to keep up the equilibrium between the external temperature and that of our bodies. According to the preceding expositions, the quantity of food is regulated by the number of respirations, by the temperature of the air, and by the amount of heat given off to the surrounding medium.
Page 432 - Our clothing is merely an equivalent for a certain amount of food. The more warmly we are clothed, the less urgent becomes the appetite for food, because the loss of heat by cooling, and consequently the amount of heat to be supplied by the food, is diminished.
Page 432 - In winter, when we take exercise in a cold atmosphere, and when consequently the amount of inspired oxygen increases, the necessity for food containing carbon and hydrogen increases in the same ratio ; and by gratifying the appetite thus excited, we obtain...
Page 434 - ... degrees of heat. This amount of heat is sufficient to raise the temperature of 1 oz. of water by that number of degrees, or from 32° to 197509-3°; or to cause 136-8 Ibs.
Page 433 - The cooling of the body, by whatever cause it may be produced, increases the amount of food necessary. The mere exposure to the open air, in a carriage or on the deck of a ship, by increasing radiation and vaporization, increases the loss of heat, and compels us to eat more than usual.
Page 432 - If we were to go naked, like certain savage tribes, or if in hunting or fishing we were exposed to the same degree of cold as the Samoyedes, we should be able with ease to consume 10 Ibs. of flesh, and perhaps a dozen of tallow candles into the bargain, daily, as warmly clad travellers have related with astonishment of these people.
Page 50 - Pluck from the memory a rooted sorrow, Kaze out the written troubles of the brain And with some sweet oblivious antidote Cleanse the stuff'd bosom of that perilous stuff Which weighs upon the heart?