This section is from the book "The Relation Of Food To Health And Premature Death", by Geo. H. Townsend, Felix J. Levy, Geo. Clinton Crandall. Also available from Amazon: Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You.
Yellow fever is an infectious disease of a violent character that is caused by a specific germ which thrives in animal and vegetable matter. It is essentially a disease of the tropics, and is rarely observed above40 degrees north and 20 degrees south latitude, and is always checked by cold weather. It is usually spread from one part to another by ships. The period of incubation is from twelve hours to four days.
Commences with a chill, alternating with flushes of heat, gradually settling down into a regular fever. The skin varies from dark or swarthy yellow, to dark orange; bowels usually constipated in the beginning, followed by violent diarrhoea. As the disease progresses, pain in the stomach and bowels become severe, and they are sensitive to pressure. The most pronounced symptom is the black vomit, due to hemorrhages from the violent inflammation of the stomach, intestines, kidneys, spleen and liver. Nothing but predigested food should be given, until the most severe symptoms have subsided. Then the diet must be soft and easily digested.
 
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