A treatise on the small-pox and measles / by Abú Becr Mohammed ibn Zacaríyá ar-Rází (commonly called Rhazes) ; translated from the original Arabic by William Alexander Greenhill.

  • Razi, Abu Bakr Muhammad ibn Zakariya, 865?-925?, 865?-925?
Date:
1848
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the small-pox and measles / by Abú Becr Mohammed ibn Zacaríyá ar-Rází (commonly called Rhazes) ; translated from the original Arabic by William Alexander Greenhill. Source: Wellcome Collection.

Provider: This material has been provided by King’s College London. The original may be consulted at King’s College London.

    49/268 (page 37)
    CHAPTER V. On the preservation from the Small-Pox before the appearance of the disease, and the way to hinder the multiplying of the pustules aftei’ their ajjpearance. It is necessary that blood should he taken from childi’en, youths, and young men who have never had the Small-Pox, or have had only the Chicken-Pox,i (especially if the state of the air, and the season, and the temperament of the individuals he such as we have mentioned above,) before they are seized with a fever, and the symptoms of the Small-Pox appear in them.^ A vein may he opened in those who have reached the age of fourteen years; and cupping-glasses must he applied to those who are younger; and their bed-rooms should he kept cool. (3.) Let their food be such as extinguishes heat; soup of yellow lentiles,® broth seasoned with the juice of unripe P* A • • K • « • grapes, acid minced meat,® kid^s-foot jelly, the strained ‘ See^above, Notes ('> “), p. 30. * Compare below, Almans. § 2. ’Adasiyah is said by Ibn Jazla (as quoted by Channing,) to have been made by boiling yellow lentiles in water till they were nearly dissolved, and then adding red \-inegar, coriander, and salt. ■t s iiisrimUjah is said by Ibn Jazla (as quoted by Channing,) to have been a sort of broth or soup made of the flesh of kid, lamb, or fowl, and seasoned with hisrim, which is the juice expressed from the grape while unripe, and is said hy Russell {Nat. Hint, of Aleppo, vol. i. pp. 80, 81), to be preferred by the Turks to vinegar. Siebrij consisted of different kinds of minced flesh-meat, dressed with vinegar and honey, or with acid syrup, to which were sometimes added raisins, a few figs, and chiches. (See Castell, Lex. Heptagl. p. 2523; Lex. Pers. p. 347.) Mr. Lane, in his translation of “The Thousand and One Nights,” (vol. i. p. 435,) says it is “ a dish composed of meat, wheat-flour, and vinegarand in another place, (vol. ii. p. 495,) that there are other kinds than that which he had before mentioned, and that vinegar enters into the composition of all.