A manual of practical hygiene intended especially for medical officers of the army and for civil medical officers of health / by Edmund A. Parkes. London : Churchill, 1873
Content
- PDF Front cover
- PDF Endsheet
- PDF Vortitelblatt
- PDF Title page
- PDF Dedication
- PDF VII PREFACE TO THE FOURTH EDITION
- PDF IX PREFACE TO THE FIRST EDITION.
- PDF XI CONTENTS.
- PDF XVII CORRECTIONS AND ADDITIONS.
- PDF XIX INTRODUCTION.
- PDF 1 BOOK I.
- PDF 1 CHAPTER I. WATER.
- PDF 1 SECTION I. ON THE QUANTITY AND SUPPLY OF WATER.
- PDF 17 SECTION II. QUALITY OF DRINKING WATER.
- PDF 26 SECTION III. PURIFICATION OF WATER.
- PDF 35 SECTION IV. EFFECTS OF AN INSUFFICIENT OR IMPURE SUPPLY OF WATER.
- PDF 57 SECTION V. EXAMINATION OF WATER FOR HYGIENIC PURPOSES.*
- PDF 87 SECTION VI.
- PDF 90 CHAPTER II. AIR.
- PDF 91 SECTION I. IMPURITIES IN AIR.
- PDF 107 SECTION II. DISEASES PRODUCED BY IMPURITIES IN AIR.
- PDF 128 SECTION III. PURIFICATION OF THE AIR BY CHEMICAL METHODS.
- PDF 133 CHAPTER III. VENTILATION.
- PDF 134 SECTION I. QUANTITY OF AIR REQUIRED.
- PDF 138 SECTION II. THE MODE IN WHICH THE NECESSARY QUANTITY OF FRESH AIR CAN BE SUPPLIED.
- PDF 155 SECTION III. ARTIFICIAL VENTILATION.
- PDF 162 SECTION IV. RELATIVE VALUE OF NATURAL AND ARTIFICIAL VENTILATION.
- PDF 163 CHAPTER IV. EXAMINATION OF AIR AND OF THE SUFFICIENCY OF VENTILATION.
- PDF 163 SECTION I. MEASUREMENT OF CUBIC SPACE.*
- PDF 165 SECTION II. MOVEMENT OF AIR IN THE ROOM.
- PDF 167 SECTION III. EXAMINATION OF THE AIR.
- PDF 171 SECTION IV. SCHEME FOR THE APPLICATION OF THE FOREGOING RULES.
- PDF 172 CHAPTER V. FOOD.
- PDF 190 CHAPTERV VI. QUALITY, CHOICE, AND COOKING OF FOOD, AND DISEASES ATTRIBUTABLE TO IMPROPER QUALITY.
- PDF 190 SECTION I. MEAT.
- PDF 204 SECTION II. WHEAT.
- PDF 231 SECTION III. BARLEY.
- PDF 231 SECTION IV. OATS.
- PDF 232 SECTION V. MAIZE AND RYE.
- PDF 232 SECTION VI. RICE.
- PDF 233 SECTION VII. MILLET, RAGGY, BUCKWHEAT, GRAM.
- PDF 235 SECTION VIII. LEGUMINOSÆ.*
- PDF 236 SECTION IX. SUCCULENT VEGETABLES.
- PDF 239 SECTION X. COW'S MILK.
- PDF 246 SECTION XI. BUTTER.
- PDF 249 SECTION XII. CHEESE.
- PDF 250 SECTION XIII. EGGS.
- PDF 250 SECTION XIV. SUGAR AND STARCHES.
- PDF 252 SECTION XV. CONCENTRATED AND PRESERVED FOOD.*
- PDF 257 CHAPTER VII. BEVERAGES AND CONDIMENTS.
- PDF 257 SECTION I. ALCOHOLIC BEVERAGES.
- PDF 287 SECTION II. NON-ALCOHOLIC BEVERAGES.
- PDF 295 SECTION III. CONDIMENTS.
- PDF 300 SECTION IV. LEMON AND LIME JUICE.
- PDF 303 CHAPTER VIII. SOILS.
- PDF 303 SECTION I. CONDITIONS OF SOIL AFFECTING HEALTH.
- PDF 318 SECTION II. EXAMINATION OF SOIL.
- PDF 321 SECTION III. METHOD OF EXAMINING A LOCALITY FOR MILITARY PURPOSES.
- PDF 322 SECTION IV. PREPARATION OF SITE FOR MILITARY PURPOSES.
- PDF 323 CHAPTER IX. HABITATIONS.
- PDF 336 CHAPTER X. REMOVAL OF EXCRETA.
- PDF 336 SECTION I. AMOUNT AND PRODUCTS OF THE SOLID AND FLUID EXCRETA.
- PDF 337 SECTION II. METHODS OF REMOVAL OF EXCRETA.
- PDF 369 SECTION III. DEODORISATION OF SEWAGE.
- PDF 374 CHAPTER XI. WARMING OF HOUSES.
- PDF 379 CHAPTER XII. EXERCISE.
- PDF 379 SECTION I. THE EFFECTS OF EXERCISE.
- PDF 387 SECTION II. AMOUNT OF EXERCISE WHICH SHOULD BE TAKEN.
- PDF 390 SECTION III. TRAINING.
- PDF 391 CHAPTER XIII. CLOTHING.
- PDF 397 CHAPTER XIV. CLIMATE.
- PDF 399 SECTION I. TEMPERATURE.*
- PDF 404 SECTION II. HUMIDITY.
- PDF 405 SECTION III. MOVEMENT OF AIR.
- PDF 406 SECTION IV. WEIGHT OF THE AIR.
- PDF 409 SECTION V. COMPOSITION OF THE AIR.
- PDF 411 SECTION VI. ELECTRICAL CONDITION — LIGHT.
- PDF 412 CHAPTER XV. DESCRIPTION OF THE METEOROLOGICAL INSTRUMENTS, AND A FEW REMARKS ON METEOROLOGY.
- PDF 413 SECTION I. THERMOMETERS FOR TAKING THE TEMPERATURE OF THE AIR.
- PDF 418 SECTION II. HYGROMETERS — HUMIDITY OF THE AIR.
- PDF 423 SECTION III. BAROMETER.
- PDF 430 SECTION IV. RAIN.
- PDF 431 SECTION V. EVAPORATION.
- PDF 432 SECTION VI. WIND.
- PDF 434 SECTION VII. CLOUDS.
- PDF 435 SECTION VIII. OZONE.*
- PDF 436 SECTION IX. ELECTRICITY.
- PDF 436 SECTION X. THERMOMETER STAND.
- PDF 436 SECTION XI. DISEASES AND VARIATIONS IN THE METEOROLOGICAL ELEMENTS.
- PDF 437 CHAPTER XVI. INDIVIDUAL HYGIENIC MANAGEMENT.
- PDF 440 CHAPTER XVII. DISPOSAL OF THE DEAD.
- PDF 443 CHAPTER XVIII. ON THE PREVENTION OF SOME IMPORTANT AND COMMON DISEASES.
- PDF 473 CHAPTER XIX. DISINFECTION.
- PDF 484 CHAPTER XX. STATISTICS.
- PDF 492 BOOK II. THE SERVICE OF THE SOLDIER.*
- PDF 492 CHAPTER I. THE RECRUIT.
- PDF 498 CHAPTER II. THE CONDITIONS UNDER WHICH THE SOLDIER IS PLACED.
- PDF 498 SECTION I. BARRACKS.
- PDF 523 SECTION II. THE FOOD OF THE SOLDIER — ARMY REGULATIONS.
- PDF 531 SECTION III. CLOTHING OF SOLDIERS.
- PDF 533 SECTION IV. ARTICLES OF CLOTHING.
- PDF 540 SECTION V. WEIGHTS OF THE ARTICLES OF DRESS AND OF THE ACCOUTREMENTS AND ON THE MODES OF CARRYING THE WEIGHTS.
- PDF 545 SECTION VI. CARRIAGE OF THE NECESSARIES AND ARMAMENT.
- PDF 551 SECTION VII. WORK OF THE SOLDIER.
- PDF 566 CHAPTER III. THE EFFECTS OF MILITARY SERVICE.
- PDF 567 SECTION I. THE LOSS OF STRENGTH BY DEATH AND INVALIDING, PER 1000 PER ANNUM.
- PDF 580 SECTION II. LOSS OF SERVICE FROM SICKNESS PER 1000 PER ANNUM.
- PDF 583 SECTION III.
- PDF 586 CHAPTER IV. FOREIGN SERVICE.
- PDF 586 SECTION I. MEDITERRANEAN STATIONS.*
- PDF 595 SECTION II. WEST INDIES.
- PDF 606 SECTION III. BERMUDA.
- PDF 608 SECTION IV. AMERICAN STATIONS.
- PDF 611 SECTION V. AFRICAN STATIONS.
- PDF 616 SECTION VI. MAURITIUS.
- PDF 618 SECTION VII. CEYLON.*
- PDF 620 SECTION VIII. INDIA.
- PDF 646 SECTION IX. CHINA.
- PDF 648 CHAPTER V. SERVICE ON BOARD SHIP.*
- PDF 649 SECTION I. TRANSPORTS FOR HEALTHY TROOPS.
- PDF 649 SECTION II. TRANSPORTS FOR SICK TROOPS.
- PDF 650 SECTION III. HOSPITAL SHIPS.
- PDF 652 CHAPTER VI. WAR.
- PDF 667 INDEX.
- PDF Verlagswerbung
- PDF Endsheet
- PDF Back cover