ABOUT THE HOME

Hawera Star, Volume XLV, 11 July 1925, Page 17

ABOUT THE HOME

OUR BABIES.

By Hygeia. [Published under the auspices of the Royal New Zealand Society of the Health of Women and Children (Plunket Society).] COMMON COLDS. Last week I mentioned a book by Di'. Prosser White, “Catarrhal .fevers, Commonly Called Colds,” and J don t think I can do better than give his .account of the leading features of the onset of the malady. Of course, most of ns have had personal experience of colds ourselves; but how many of us have taken the trouble to marshal the symptoms and to notice the fact that they are just what we find in the rarer diseases which we all dread under the name of fevers? In the case of “colds” familiarity tend s to breed contempt; but wo should remember that far more children die of colds and their consequences than die of scarlet fever, measles and all the other diseases; of infancv put together, with the exception of infantile diarrhoea, and even this is greatly predisposed to by the baby being subject to colds. Further, the same measures that render a child hardy and resistive to colds, and capable o ' of throwing them off readily, also tend to render him safe n s regards all other fevers and illnesses The following is Dr. Prosser White’s account of a common cold, or, as he prefers to call it, an attack of Catarrhal Fever — SYMPTOMS.

“The classical signs found in the household common, infective, pi' influenzal cold or, as I prefer to call it, ’catarrhal fever,’ are* associated with a distinct train of subjective symptoms. “An irritation, itching, and smarting in the back of the nose or hack of the throat! This itching or dryness is of a very troubl6soni6 xia/t/uie, and primarily may affect any part of the upper respiratory tract. To relieve this discomfort frequent attempts at swallowing are performed; the saliva is forced by the tongue, against the soft palate, and the friction and moietuie so produced give a transitory feeling of relief. , , “The area of fullness and distress in. creases in a few hours. The nose feels stuffy and blocked, breathing becomes difficult, and ha s to be carried on through, the mouth. Pain, varying in intensity, follows on swallowing, or pressing under the angle of the jaw. Frontal headache', slight or severe, which may ho relieved by running from the eyes or running from the nose; the latter is sometimes profuse and abundant, and excoriates the parts, rendering the mucous membrane of the nose and the skin of the upper lip tender and painful to touch. “As the catarrh of the nose and throat spreads to the contiguous parts, congestion and swelling results, causing deafness usually in one, sometimes in both ears, due to swelling and blocking of the tubes to the ears. The voice becomes harsh, speech being difficult and painful. The tongue i s dry or coated, a feeling of thirst is produced, loss of taste ensues, and the sense of smell is perverted or impaired. “Then follows a constant desire to hawk up the increasing secretion s from the back of the throat and the mucous membrane of the bronchial tubes. The usual relish for food is absent or capricious, depending upon the severity of the attack. The skin is dry ami hot, later on moist. Malaise, listlessnes s and great nervous prostration are invariably concomitants in severe cases, and even in slight cases, in susceptible individuals, are some of the most prominent and difficult after-effects to combat. Aches, pains, and nausea are usually transient experiences, and depend upon the severity and extent of the atiection, and probably the idiosyncrasises and constitution of the individual. Idiosyncrasy here represents immunity or predisposition, acquired or hereditary . “If the catarrh passes on to the bronchi, cough and expectoration become more pronounced. In the early stages the secretion is sticky and small in quantity; later on. or in. the subjects of previous attacks, it becomes profuse, purulent, or watery. In uncomplicated cases of catarrhal fever the bronchial affection it but slight, the nose and throat irritation causing the greater troubJe. The .stomach can be affected in a similar manner, in some persons the stomach affection seems to take the place of the bronchial catarrh. “If one carefully sifts out particulars of the ailments of a family in which catarrhal fever is running through a house, their sites of attack are iso variou s that one is apt- to look upon them as different diseases. In some instances it appear** chiefly to affect the nose or throat or middle ear; in others it rapidly passes on to the bronchial tubes; -occasionally subacute attacks of indigestion, probably from the direct passage of tbe germ to the lining membrane of the stomach, cause inability to take certain foods without pain or discomfort. Particularly is this the case m subjects liable to acute or chronic inflammation of the stomach; in them it may light up and maintain an inflammatory condition for some time. “Shivering, chills, or rigours are probably constant symptoriis in catarrhal fevers, though the sensation of chili may he so slight in mild cases and in healthy individuals as hardly to he noticed. It is from this feeling of general and local coldness the disease gets its name. Shivering is usually the first indication of ill-health, and the chilliness is felt in the shoulders, back or legs and is usually looked upon as the cause, whereas it is solely one of the initial symptoms of the developing disease, and no more a cause than the headache, sneezing, sore throat, etc.” BABIES’ COLDS.

A disease accompanied by the complete upset ot' the whole body, is a serious enough event in the life of an adult, but it is a much more serious thing for the baby. Yet children have often half a dozen colds in th e first vear of life, every one of which could easily be avoided if mothers would only give their babies plenty of fresh air’and exercise, clothe them properly, make their beds properly, and pay due attention to the other primary rights of infancy, summarised on the firsttwo pages of “Feeding and Care of Baby." The leading authorities on the nose and throat are now satisfied that, along with such, causes as careless bottle-feeding, the use of the dummy, and pap-feeding (all leading to defective growth of tongue, mouth, jaws, teeth and nose), repeated cold s are the main cause of adenoids.

SIMPLE SWEET MEATS.

The art of making simple sweetmeats or “candies” as they are called in America, is not at all difficult, and success is unite easy to attain when the methods 1 are clearly understood. There are a croud many people who make im then mm homes benttiMly finished products, but for the manufacture of these special equipment in the way of theimometers. moulds, dipping forks, and so on is required. It wil bo found however, that a good deal ot success can he achieved by quite simple methods, as long as reasonable care is taken. Fondant or Cream.—This is the basis of an extended range ot sweetmeats. but most beginners are deterred by the difficulty of preventing the mixture- from becoming sugn ry. 01 course experienced sweet-makers can judge the exact moment when the syrup has boiled to the proper degree of heat by feeliim a drop of the syrup as it hands from a straw. However, tho merest tyro can get a 'beautiful creamy texture by using a. little glucose, which may he purchased in lib tins from any chemist, and this quantity will he sufficient for several boilings of, say, 31b of fondant. Failing a supply of glucose a little pure glycerine may be used, lor it wil*, to some extent answer the same purFondant—To two large cups of ordinary white sugar allow one small cup oi cold water and one tab e-spoonful ot o-lucose, which can be softened by standing the tin in hot water. Put on to boil and stir until it is boiling. Then leave it alone, and after it ha s boded five minutes let a few drops of the syrup fall into a cup of cold water. When the cooled syrup becomes thick enough to pick up between the fingers it is done. Pour at once into one or two ungreased soup plates, and set aside to cool. In 10 minutes’ time add any desired flavouring, and proceed to beat the mixture well until it conies a beautiful soft creamy mass, which can he used as desired. Jf peppermint creams are wanted, five drops of oil of peppermin t will flavour each soup-plate-ful of fondant. Then mould into small balls with the hands. Cocoanut ice is made by the same directions, and the desicated cocoanut and colouring should be added after the mixture has cooled and is ready for the beating. Fondant Roll. —Make the fondant or cream according to the above directions, and while it is cooling prepare a few walnuts, some crystallised ginger, and crystallised cherries, and a little. angelica or a few creme de menthc jujubes (these are used for their colour) by chopping them finely and mixing together. When the fondant is ready to handle take a pimp, and.with the hands floured with icing sugar, press it out into a strip about four inches wide. Strew some of the chopped fruit on the surface, and roll from the sides so as to Form a miniature Swiss roll. When nearly cold cut into slices. Peanut or Almond - Brittle.—Four table-spoonfuls sugar, two tahle-spoon-fuls golden s yrup or Honey, one dessertspoonful water. Boil together for seven minutes or until it hardens when a little is poured into cold water. Take the saucepan off the fire white this is being done. 'Have ready some nuts which have been baked in the oven until rt golden brown and are still liot. Arrange these on a greased tin, arid put hack in tlie oven to keep hot. Just before pouring out the toffee stir in a teaspoonful of bicarbonate of soda. The toffee will bubble up to the top. (Be sure to use a fairly large saucepan): Pour a little over the nuts, for the brittle must he thin. Before it cools mark the candy into squares. All toffees should be put into airtight tins else they wil! become sticky.

Glac*S Dates, Prunes, etc. —Make some fondant according to the first Tecipe ; stone the fruit and insert a small piece of the fondant in the stone pit. Put two cups of sugar and half a cup of water On the fire and stir until .it boils, hut not afterwards. Let it continue boiling mi til it becomes a pale straw colour. It should then harden and crack readily when tried in. cold water, but remove from the fire at this stage. If the syrup has come to the “crack” have ready a .large saucepan or dish full of boiling water, and stand the saucepan in this. This i s to- keep the mixture liquid, for more boiling would make it too hard. Put each prepared piece of fruit on a fork or skewer, and dip in and out of the toffee quickly. Put each piece to dry o n a greased dish, and as soon as it i s cold wrap in waxed paper and store in an airtight tin. Fruit prepared, this way is the best the day it is made, for it should he drv and the thin layer of toffee should be crisn.