There are three large colons in the intestinal tract which form an inverted U, the "ascending," "transverse," and "descending" colons. The descending colon is situated on the left side, its lower part opening into the rectal cavity. The ascending colon, located on the right side, connects with the small intestines, while the transverse colon goes across at a point opposite the navel, connecting the two.

The vermiform appendix a useful organ.

To the lower part of the ascending colon is attached the vermiform appendix. Authorities are much divided as to the function of this organ. Many claim that it is a relic of anthropoid man, while others contend that it is a useful and important part of the anatomy. In the opinion of the writer it secretes a valuable digestive fluid and therefore performs a function valuable both to digestion and to alimentation. In the ascending colon is the only place in the thirty-six feet of intestinal tubing where the fecal matter must rise against the law of gravity, therefore, if there is any congestion throughout this canal, it is most likely to occur in this colon. While the bowels may seem to act normally, yet, owing to the tremendous amount of waste matter necessary to be conveyed from the body, and the peristaltic action involved in moving it along, especially at this point, some of the fecal matter often lodges under the small folds and in the flexuous surfaces of this colon, decomposing and causing an acute form of inflammation. The vermiform appendix, being attached to this inflamed colon, becomes inflamed also. In other words, this inoffensive and useful little organ suffers the penalty of being in bad company.

Old diagnosis correct.

Thus it is seen that appendicitis, so-called, is merely a form of fevered or irritated colon; hence the old-fashioned diagnosis - "bowel inflammation" - before appendicitis became popular, and profitable, was in reality correct. Knowing the cause - the physiology of appendicitis - the remedy becomes a simple one.

Appendicitis - The Symptoms

The symptoms of appendicitis (bowel inflammation) are usually pain, at times sharp, but generally dull, in the lower abdomen on the right side.

A natural remedy.

Appendicitis - The Treatment (In Mild Cases)

If the pain is dull and intermittent, the patient should cease work, especially that vocation which necessitates being on foot, and spend at least twenty-four hours, most of the time in a sitting or reclining position. All such substances as meat, cereal and cereal products, sweets, milk, tea, coffee, cocoa, and all stimulating beverages should be omitted. The patient should take a high enema (knee or chest position) of lukewarm water, thus removing as much of the congested fecal matter as possible. Take from two to three tablespoonfuls of olive-oil, and two or three cups of hot water. If grapes are in season, about a pound of blue or Concord grapes (very ripe) should be eaten, swallowing skins, seeds and pulp, masticating only the skins, swallowing the pulp whole. From three to five pounds of grapes should be taken in this way during the day, omitting all other food except olive-oil and hot water, which should be taken in the amounts above prescribed about three times a day. If grapes are not in season, a cup of coarse wheat bran, cooked as a porridge, should be taken three times a day, with olive-oil or butter.

After the first day or two, the following diet should be adopted and continued for a few days until the pain has ceased and the bowels are restored to normal action:

Breakfast

A cup of hot water

Three or four exceedingly ripe bananas peeled and baked in a hot oven

One egg, whipped five minutes; sugar to taste; flavor with lemon or fruit-juice

A glass of water

Luncheon

A salad of anything green, with nuts Liberal portion of boiled onions

Dinner

Spinach, or a green salad, same as at luncheon Green beans, or peas, if in season; or, carrots parsnips, or turnips

Two whipped eggs.

Baked banana, with butter or oil.

These menus are intended as a general guide. They may be modified by selecting such articles, in the same general class, as are in season.

The following list of foods may be drawn upon to compose the menus, at the various seasons of the year: