Report of the Treatment of Six Grave Cases of Typhoid Fever Without Alcohol.

Abstract

The matter of diet is an important factor in the treatment of typhoid fever. The diet should be aseptic, easily digested, and should contain the necessary food elements. Probably no one article of diet meets all these requirements as well as sterilized milk. The patient should take from two to three pints daily. The milk is best taken four times during the day at intervals of four hours, taking eight to ten ounces at a time. Should the patient become tired of the milk, gluten gruel may be substituted at times for the milk. A new preparation known as malted gluten, manufactured by the Sanitarium Health Food Company, Battle Creek, Mich., would probably be preferable to gluten, as it is more soluble, and consequently more readily assimilated.