FAINTING FITS

Taranaki Daily News, 2 April 1934, Page 14

FAINTING FITS

SOME OF THEIR CAUSES. FATIGUE A FREQUENT CAUSE. (By a Woman Doctor.) ■We have travelled fax - since the time when it was fashionable to faint on the smallest provocation, but the faintingfit is by no means uncommon even today. Whether the ause be serious, or not, it . must be remembered that fainting is a signal that something has gone wrong with , the human machine.

The. causes of fainting are numerous, but not necessarily serious. A temporary lack of sufficient blood supply to the brain brings the unpleasant feeling which we call faintness. One of the commonest causes of fainting is known as postural faintness. There are many people whose hearts are organically perfectly sound, but who cannot stand for a prolonged period without feeling faint, while there are others in whom the same feeling is produced if they rise too. abruptly from a recumbent position. In the latter instance the victim is usually ruddle-aged or elderly, and the attack will be generally found to follow a heavy meal, or result through sitfing in an over-heated atmos-

phere. There are causes which can be avoided or minimized, and this should be kept in mind. Faints are often due to over fatigue, excessive heat, unpleasant sights,- and so op. For example, there are those who cannot stand the sight of blood, or bear any sudden pain. The faint on the other hand, may be one of the first symptoms of definite illness; therefore, haying given first aid treatment, it is wise to seek medical advice. In all cases of fainting, the first thing to do is to lay the patient down, with the feet higher than the head to allow of a more rapid , flow of blood to the brain. Loosen all -clothing, and, if possible, bathe, the forehead and behind the ears with cold water.

When the patient is able to swallow, sips of cold water or a little stimulant may .be given, and of course it is most essential that fresh air should be. allowed free ’access. When there is no room to la/ her flat, holding her head well down between the knees, especially if this can be done before she is actually “off”, will probably bring her round. These are simple remedies, which anyone can carry out. Do not forget to keep the patient warm immediately after the attack. No One Can Take Your Place.

When it comes to smoothing your child’s pillow and kissing him good-

night. This should be a comforting thought when you begin to think that ‘‘children are more bother than they are worth.” sln the heart of a real friend. This also should be a comforting thought when you have a little difference of opinion, and the business is upsetting you. In the eyes of your dog. You are the world to that little animal, so be careful how you treat him. When it comes to arranging your home. The whole scheme is yours, and that everything depend? on you. In admitting a mistake. It cannot be done successfully by proxy. You made the blunder and you must endeavour to put things right. At the head of your own table. That is your rightful place, which you have earned by your self-sacrifice and care in bringing up a family. If only women who are the real heads of families would under stand that they are pensable, how.much happier they would be! It is foolish to get. an inferiority complex over this kind of thing. . Salt-Beef Mould With PruDHl,

For four people, allow three-quarters-pound cooked salt beef, half-pound prunes, one ounce butter, three stock, one > ounce cornflour, one gill cream, one egg, one glassful cooking

port. Mince the beef. Melt the butter in a pan, add the flour and half a gill of stock, and stir well over a low heat until the mixture thickens. Add the sauce to the -minced beef, pound well in a mortar, stir in the egg, pound again, season with pepper and salt to taste, and grate in a little nutmeg. Rub all through a sieve, then stir in the cream. Oil a small mould, put the mixture Into it, tie a piece of grease-proof paper over the top, and steam gently for half an hour. Let the prunes soak in cold water for an hour. Put them into a pan, cover with the remainder of the stock, and cook until soft. Turn the beef mould on to a hot eptree dish, make a border of the cooked prunes -round it, and pour over all-a sauce made with the liquor in which the prunes were cooked, thickened with ' cornflour and flavoured with- the cooking port.-