A manual of practical hygiene / by Edmund A.Parkes ; ed. by F. S. B. François de Chaumont. London : Churchill, 1878
Content
- PDF Front cover
- PDF Endsheet
- PDF Vortitelblatt
- PDF Title page
- PDF Dedication
- PDF VII PREFACE TO THE FIFTH EDITION.
- PDF VIII PREFACE TO THE FOURTH EDITION.
- PDF IX PREFACE TO THE FIRST EDITION.
- PDF XI CONTENTS.
- PDF XVII CORRECTIONS AND ADDITIONS.
- PDF XVII DIRECTIONS TO BINDER.
- 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 28 SECTION III. PURIFICATION OF WATER.
- PDF 37 SECTION IV. EFFECTS OF AN INSUFFICIENT OR IMPURE SUPPLY OF WATER.
- PDF 60 SECTION V. EXAMINATION OF WATER FOR HYGIENIC PURPOSES.*
- PDF 90 SECTION VI.
- PDF 94 CHAPTER II. AIR.
- PDF 95 SECTION I. IMPURITIES IN AIR.
- PDF 113 SECTION II. DISEASES PRODUCED BY IMPURITIES IN AIR.
- PDF 135 SECTION III. PURIFICATION OF THE AIR BY CHEMICAL METHODS.
- PDF 140 CHAPTER III. VENTILATION.
- PDF 141 SECTION I. QUANTITY OF AIR REQUIRED.
- PDF 147 SECTION II. THE MODE IN WHICH THE NECESSARY QUANTITY OF FRESH AIR CAN BE SUPPLIED.
- PDF 166 SECTION III. ARTIFICIAL VENTILATION.
- PDF 173 SECTION IV. RELATIVE VALUE OF NATURAL AND ARTIFICIAL VENTILATION.
- PDF 174 CHAPTER IV. EXAMINATION OF AIR AND OF THE SUFFICIENCY OF VENTILATION.
- PDF 174 SECTION I. MEASUREMENT OF CUBIC SPACE.*
- PDF 176 SECTION II. MOVEMENT OF AIR IN THE ROOM.
- PDF 179 SECTION III. EXAMINATION OF THE AIR.
- PDF 183 SECTION IV. SCHEME FOR THE APPLICATION OF THE FOREGOING RULES.
- PDF 186 CHAPTER V. FOOD.
- PDF 206 CHAPTER VI. QUALITY, CHOICE, AND COOKING OF FOOD, AND DISEASES ATTRIBUTABLE TO IMPROPER QUALITY.
- PDF 206 SECTION I. MEAT.
- PDF 221 SECTION II. WHEAT.
- PDF 248 SECTION III. BARLEY.
- PDF 249 SECTION IV. OATS.
- PDF 250 SECTION V. MAIZE AND RYE.
- PDF 250 SECTION VI. RICE.
- PDF 251 SECTION VII. MILLET, RAGGY, BUCKWHEAT, GRAM.
- PDF 252 SECTION VIII. LEGUMINOSÆ.
- PDF 254 SECTION IX. STARCHES AND SUGAR.
- PDF 256 SECTION X. SUCCULENT VEGETABLES.
- PDF 259 SECTION XI. COW'S MILK.
- PDF 267 SECTION XII. BUTTER.
- PDF 270 SECTION XIII. CHEESE.
- PDF 271 SECTION XIV. EGGS.
- PDF 271 SECTION XV. CONCENTRATED AND PRESERVED FOOD.
- PDF 277 CHAPTER VII. BEVERAGES AND CONDIMENTS.
- PDF 277 SECTION I. ALCOHOLIC BEVERAGES.
- PDF 308 SECTION II. NON-ALCOHOLIC BEVERAGES.
- PDF 318 SECTION III. CONDIMENTS.
- PDF 323 SECTION IV. LEMON AND LIME JUICE.
- PDF 327 CHAPTER VIII. SOILS.
- PDF 327 SECTION I. CONDITION OF SOIL AFFECTING HEALTH.
- PDF 344 SECTION II. EXAMINATION OF SOIL.
- PDF 346 SECTION III. METHOD OF EXAMINING A LOCALITY FOR MILITARY PURPOSES.
- PDF 347 SECTION IV. PREPARATION OF SITE FOR MILITARY PURPOSES.
- PDF 349 CHAPTER IX. HABITATIONS.
- PDF 363 CHAPTER X. REMOVAL OF EXCRETA.
- PDF 363 SECTION I. AMOUNT AND PRODUCTS OF THE SOLID AND FLUID EXCRETA.
- PDF 364 SECTION II. METHODS OF REMOVAL OF EXCRETA.
- PDF 398 SECTION III. DEODORISATION OF SEWAGE.
- PDF 404 CHAPTER XI. WARMING OF HOUSES.
- PDF 410 CHAPTER XII. EXERCISE.
- PDF 410 SECTION I. THE EFFECTS OF EXERCISE.
- PDF 419 SECTION II. AMOUNT OF EXERCISE WHICH SHOULD BE TAKEN.
- PDF 422 SECTION III. TRAINING.
- PDF 423 CHAPTER XIII. CLOTHING.
- PDF 429 CHAPTER XIV. CLIMATE.
- PDF 431 SECTION I. TEMPERATURE.*
- PDF 437 SECTION II. HUMIDITY.
- PDF 438 SECTION III. MOVEMENT OF AIR.
- PDF 438 SECTION IV. WEIGHT OF THE AIR.
- PDF 442 SECTION V. COMPOSITION OF THE AIR.
- PDF 444 SECTION VI. ELECTRICAL CONDITION — LIGHT.
- PDF 445 CHAPTER XV. DESCRIPTION OF THE METEOROLOGICAL INSTRUMENTS, AND A FEW REMARKS ON METEOROLOGY.
- PDF 446 SECTION I. THERMOMETERS FOR TAKING THE TEMPERATURE OF THE AIR.
- PDF 451 SECTION II. HYGROMETERS — HUMIDITY OF THE AIR.
- PDF 456 SECTION III. BAROMETER.
- PDF 461 SECTION IV. RAIN.
- PDF 463 SECTION V. EVAPORATION.
- PDF 464 SECTION VI. WIND.
- PDF 465 SECTION VII. CLOUDS (PLATE IX.)
- PDF 466 SECTION VIII. OZONE.*
- PDF 467 SECTION IX. ELECTRICITY.
- PDF 467 SECTION X. THERMOMETER STAND.
- PDF 468 SECTION XI. WEATHER.
- PDF 468 SECTION XII. DISEASES AND VARIATIONS IN THE METEOROLOGICAL ELEMENTS.
- PDF 469 CHAPTER XVI. INDIVIDUAL HYGIENIC MANAGEMENT.
- PDF 472 CHAPTER XVII. DISPOSAL OF THE DEAD.
- PDF 476 CHAPTER XVIII. ON THE PREVENTION OF SOME IMPORTANT AND COMMON DISEASES.
- PDF 508 CHAPTER XIX. DISINFECTION.
- PDF 520 CHAPTER XX. STATISTICS.
- PDF 529 BOOK II. THE SERVICE OF THE SOLDIER.*
- PDF 529 CHAPTER I. THE RECRUIT.
- PDF 536 CHAPTER II. THE CONDITIONS UNDER WHICH THE SOLDIER IS PLACED.
- PDF 536 SECTION I. BARRACKS.
- PDF 560 SECTION II. THE FOOD OF THE SOLDIER— ARMY REGULATIONS.
- PDF 568 SECTION III. CLOTHING OF SOLDIERS.
- PDF 570 SECTION IV. ARTICLES OF CLOTHING.
- PDF 578 SECTION V. WEIGHTS OF THE ARTICLES OF DRESS AND OF THE ACCOUTREMENTS, AND ON THE MODES OF CARRYING THE WEIGHTS.
- PDF 583 SECTION VI. CARRIAGE OF THE NECESSARIES AND ARMAMENT.
- PDF 587 SECTION VII. WORK OF THE SOLDIER.
- PDF 604 CHAPTER III. THE EFFECTS OF MILITARY SERVICE.
- PDF 605 SECTION I. THE LOSS OF STRENGTH BY DEATH AND INVALIDING, PER 1000 ANNUM.
- PDF 618 SECTION II. LOSS OF SERVICE FROM SICKNESS PER 1000 ANNUM.
- PDF 622 SECTION III.
- PDF 625 CHAPTER IV. FOREIGN SERVICE.
- PDF 625 SECTION I. MEDITERRANEAN STATIONS.*
- PDF 634 SECTION II. WEST INDIES.
- PDF 646 SECTION III. BERMUDA.
- PDF 647 SECTION IV. AMERICAN STATIONS.
- PDF 650 SECTION V. AFRICAN STATIONS.
- PDF 656 SECTION VI. MAURITIUS.
- PDF 658 SECTION VII. CEYLON.*
- PDF 660 SECTION VIII. INDIA.
- PDF 686 SECTION IX. CHINA.
- PDF 688 CHAPTER V. SERVICE ON BOARD SHIP.*
- PDF 689 SECTION I. TRANSPORTS FOR HEALTHY TROOPS.
- PDF 689 SECTION II. TRANSPORTS FOR SICK TROOPS.
- PDF 690 SECTION III. HOSPITAL SHIPS.
- PDF 692 CHAPTER VI. WAR.
- PDF 706 APPENDIX A.
- PDF 707 APPENDIX B.
- PDF 707 APPENDIX C.
- PDF 708 APPENDIX D.
- PDF 711 INDEX.
- PDF Verlagswerbung
- PDF Endsheet
- PDF Back cover