In general the dietetic treatment of typhus fever should be the same as that of typhoid fever, but as intestinal ulceration is absent from the former, the extreme care of the alimentary canal is less imperative. The fever is high and the patient is usually delirious, hence an exclusive milk diet is best during the height of the fever, provided it is well digested. The duration of this fever is much shorter than that of typhoid fever, and some of the objections to a milk diet are therefore less apt to arise. From four to six ounces of milk may be given every two hours.

If the milk is not well assimilated it may be alternated with or supplemented by broths, custard, raw eggs, farinaceous gruels, etc.

Abundant water should be offered, and the prominent tendency to ataxic symptoms and stupor may be counteracted by strong black coffee, alcohol, etc.


During convalescence the precautions observed in the treatment of typhoid fever are not necessary, and patients may return much sooner to a solid diet; but some alcoholic stimulant, such as ale or porter, will be needed with the meals. The directions given in the section on Diet in Fever in General (p. 423) may be observed; for, although any severe fever may leave the digestive organs somewhat enfeebled, there is no unusual danger of this kind in typhus fever, and relapses are not occasioned by dietetic errors.