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Qualifications of a Good Nurse

From an old cookbook · modernised transcription
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,189 recipes mention both. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Qualifications of a Good Nurse

Ingredients

Directions

  1. 878. _Good Temper._--An even temper is among the principal qualifications, if not the most desirable one, for a good nurse; and without this gentleness and a kind manner, she must be considered deficient.

  2. 879. _Firmness._--Next in importance to good temper, are _firmness_ and decision of character, the exercise of which is frequently, or rather absolutely indispensable, in the management of the sick.

  3. 880. _Discrimination._--This talent enables the nurse to distinguish between circumstances which, to an unobserving person, appear nearly allied to each other, but where there is, in reality, an important difference. It is only or generally acquired by experience and observation, and requires good sense as its foundation and support. It is the faculty of right judgment.

  4. 881. _Self-denial._--The business of taking care of the sick, if rightly attended to, requires a devotion to the interests and wants of the patient, which can only be given by the good nurse, who can willingly, and from her heart, practise the heavenly precepts of doing as she would be done by, and denying herself any indulgences that interfere with her duties.

  5. 882. _General Intelligence._--Another important qualification of a good nurse, is such knowledge of reading, and subjects of general interest, as make her able to interest and amuse her patient during the weary hours of slow recovery, or desponding intervals of intermitting diseases.

  6. 883. _Abstinence from improper habits._--The habit of using snuff in any manner--smoking--sipping intoxicating liquors--taking opium--or indulging in any improper and disagreeable habit of actions or expressions, should be carefully avoided by those who hold the responsible and important station of nurses of the sick.

  7. 884. _Cleanliness._--This is a cardinal virtue; and no woman can be a good nurse who is careless in her own apparel, and slatternly in her habits. In the preparation of food for the sick, the most scrupulous neatness should be observed.

  8. 885. _Industry, Economy, and Good Housewifery._--All three of these qualifications are essential, and usually associated in the same person; but, the _exercise_ of qualities is necessary to their improvement--and a nurse who has proved herself competent, is most worthy of being trusted.

  9. 886. _Prudence and Piety._--The principles of true discretion, or prudence of character, are based on the Christian religion, as are all the moral virtues. The nurse must be religious, or she will rarely be discreet; and the opportunities constantly afforded her of influencing the mind and heart of her patient, render her station one of great trust and responsibility. A _good nurse_ is a woman that deserves honor as well as reward.

  10. 887. _Rules for the Nurse._--1. Keep the patient's room quiet, well-aired, and clean as possible.

  11. 2. Never excite disagreeable mental emotions in the sick, by telling sad stories and melancholy news; nor allow the presence of unpleasant persons or objects.

  12. 3. Never whisper, nor seem to be telling what the sick are not permitted to hear.

  13. 4. Administer to the necessities of the invalid, promptly and kindly; but do not worry him with questions and constant attentions, when these are not needed.

  14. 5. Never disturb the quiet sleep of the patient, even to give medicine, unless peremptorily charged to do so by the physician. A refreshing sleep is often better than medicine, for the sick; but do not sleep yourself, and allow the suffering one to lie awake, and needing your care.

  15. 888. _Administering Medicine._--There are certain rules, if observed in giving medicine, that will render the duty less disagreeable to the nurse, by making it more tolerable to the patient.

  16. 1st. Select the most agreeable and suitable ingredient in which it is to be exhibited.

  17. 2d. Take as small a quantity of this as can possibly be made to answer the purpose of mixing.

  18. 3d. If it be disagreeable to the taste, prepare the mouth for its reception by holding in, and rinsing it with some acid, as strong vinegar, lemon juice, or something of the kind.

  19. 4th. Never mix the medicine within sight or hearing of the patient.

  20. 5th. Let it be prepared without her knowledge; and insist upon its being taken immediately upon being presented, for the longer her mind is permitted to dwell upon it, the more abhorrent it will become.

  21. 6th. Endeavor to destroy the taste and smell as much as possible, by any appropriate means, when it has not been done by the apothecary or physician.

  22. 7th. Let the mouth be well rinsed with the acid after taking it, and let a swallow or two of lemonade, or some other admissible drink, be taken.

  23. 889. _Plasters and Poultices--Mustard Plasters._--Take a sufficient quantity of bread crumbs finely rubbed, add mustard in proportion to the required strength; form a poultice of the proper consistency, by adding vinegar or water. Dr. Wood thinks water preferable, as he is of the opinion that vinegar destroys an essential property of the mustard. Mustard employed for this purpose should be whole grain, fresh as can be procured, and bruised or mashed in a mortar, or by any other convenient means. When mustard cannot be procured, horse radish leaves may be substituted; they must be rolled with a rolling-pin, to mash and make soft the hard stems, and withered by pouring over them a little scalding water.

  24. After they have been applied, the feet must be frequently examined to see that they do not get cold. Often more harm than good is done by the nurse neglecting this part of her duty. Burdock and cabbage leaves are frequently directed to be applied to the feet; they are prepared in the same manner, and require the same attention.

  25. 890. _Spice Plaster._--Pulverized cloves, cinnamon, and Cayenne pepper, half an ounce each; mix, and add flour and wine of galls, or diluted spirits, to form this plaster; lay it hot on the region of the stomach. It is excellent for pains and spasms.

  26. 891. _Alum Cataplasm._--Take any quantity of the white of eggs; agitate it with a large lump of alum, till it be coagulated.

  27. 892. _Cataplasm of common Salt._--Take crumbs of bread, and linseed meal, of each equal parts; water, saturated with salt, a sufficient quantity to give it a proper consistency.

  28. This poultice may be applied to the indolent swellings of the glands, in scrofulous habits, where the patient is deprived of the benefit of the sea air and water. A constant use of it will frequently occasion great inflammation of the skin, requiring a suspension of its use for a few days; but as soon as the inflammation subsides, it should be repeated. By the use of this poultice, strumous humors, and scrofulous enlargements, of a chronic nature, have been totally dispersed.

  29. 893. _Cerate of Cantharides._--Take of spermaceti ointment, six drachms; cantharides, in fine powder, one drachm. Mix them together.

  30. This is the proper application to keep up a constant discharge from the part to which a blister has been applied.

  31. 894. _Bark Poultice._--Take of Peruvian bark, one ounce: sprinkle it over a piece of thick muslin of the required size; take another piece of the same size; lay it over the bark, and quilt them together, to keep the bark to its place; moisten it with brandy or vinegar. Some of the aromatics may be used in conjunction with the bark, if indicated.

  32. Let it be worn over the stomach and bowels. It has proved singularly beneficial in cases of obstinate intermittents, and debility arising therefrom.

  33. 895. _Mush Poultice._--Mush poultices are sometimes ordered; this constitutes an invaluable application in cases of violent pain in the stomach and bowels, such as colic, cramp, &c. It is made by simply boiling the corn-meal until it attains the proper consistency. It must be spread on a cloth, and applied as warm as can be endured. We have known the most inveterate cases relieved by it in fifteen minutes.--_Shore._

By Sarah Josepha Buell Hale. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Clove + cinnamontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Clove + peppertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Mustard + cinnamontop 7% of all pairs
    Aroma overlapstrong
    Mentioned together1,581 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Mustard + vinegartop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mustard + clovetop 8% of all pairs
    Aroma overlapstrong
    Mentioned together3,829 recipes

    Shared aroma: methyleugenol (clove, spice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the mustard

How well each one fits the dish's main ingredients (vinegar, clove, cinnamon, pepper):

  1. Capsicumbetter flavor fit
  2. Mustardthe original
  3. Carrotabout as good a flavor fit

Fit is the average pairing score against vinegar, clove, cinnamon, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).