Lectures on NursingJ. & A. Churchill, 1878 - 236 oldal |
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animal aorta applied arrowroot artery auricle bandage bath becomes beef-tea bleeding blood body bone BURLINGTON STREET called carbonic acid cause cavities child circulation cold water consists cough Crown 8vo diet direct disease dislocation dressing Edition elastic Engravings Fcap femur finger flannel fluid fracture frequently fresh give gutta-percha hæmorrhage half a pint hand Haversian canal head heart Hospital humerus hydrogen inches inflamed isinglass lacunæ LECTURE left auricle left ventricle limb lint loaf sugar lungs medicine milk minutes muscular never nitrogen nocte non-nitrogenous nurse operation ounces oxygen pain passing patient piece placed plaster poultice pressure pulmonary quantity quart removed Rice Milk right auricle round saucepan sick side skim skin splint starch sternum stir stump substances surface surgeon table-spoonfuls tea-spoonful temperature thigh tissue transverse treatment tube turns valves veins vessel vomiting wards warm washed whilst WILLIAM ROBERT SMITH wound
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237. oldal - MR. SHAW, MRCS THE MEDICAL REMEMBRANCER ; OR, BOOK OF EMERGENCIES : in which are concisely pointed out the Immediate Remedies to be adopted in the First Moments of Danger from Poisoning, Drowning, Apoplexy, Burns, and other Accidents; with the Tests for the Principal Poisons, and other useful Information. Fourth Edition. Edited, with Additions, by JONATHAN HUTCHINSON, MRCS 32mo. cloth, 2s. 6d. DR. SIBSON, FRS MEDICAL ANATOMY. With coloured Plates. Imperial folio.
239. oldal - SURGICAL EMERGENCIES together with the Emergencies attendant on Parturition and the Treatment of Poisoning : a Manual for the use of General Practitioners, by WILLIAM P. SWAIN, FRCS, Surgeon to the Royal Albert Hospital, Devonport.
238. oldal - A MANUAL FOR HOSPITAL NURSES and others engaged in Attending on the Sick by EDWARD J. DOMVILLE, LRCP, MRCS, Surgeon to the Exeter Lying-in Charity.
216. oldal - Take one pound of fresh beef free from fat ; chop it up fine, and pour over it eight ounces of soft water; add five or six drops of hydrochloric acid, and fifty or sixty grains of common salt ; stir it well, and leave it for three hours in a cool place. Then pass the fluid through a hair sieve, pressing the meat slightly, and adding gradually...