Fever is a general term. There are several types of fever like malaria, typhoid, viral etc.
Fever of Unknown Origin
Boil 1 tablespoon tulsi leaves with 1 teaspoon powdered cardamom (chhoti illaichi) in 2 teacups water. Take 1 cup of this decoction with milk and sugar to taste, 2 or 3 times a day.
Malaria
Malaria is a fever common to tropical and sub tropical regions, particularly, places which are moist and dirty. The causative parasite enters the blood stream through the bite of a particular variety of mosquito. It has three distinct symptoms: feeling of chilliness, onset of fever and profuse sweating when the fever subsides. The treatments are the following:
- First administer light purgative to purge the system of the filth. The patient should take as much water as possible.
- Take basil leaves 10 gms and 7 grains of black pepper. Grind them to powder form. Sieve it through a thick cloth. Mix it in about 100 gms. of water and ask the patient to drink this water at least twice daily, preferably on empty stomach.
- Edible lime 5 gms, mixed in about 50 ml. of water. Then add the juice of one fresh lime. Administer this sedimented water to the patient at least thrice daily for quick relief. Administer this water especially when the fever is showing its presence in the body.
- Roast alum and then grind it to the powdered form. Mix it with grounded khand and administer daily with four hourly interval.
Typhoid
In this fever there is an insidious fever, a typical course of temperature, marked by abdominal symptoms consisting of ulceration of the bowels, an eruption of the skin for uncertain duration and a liability to frequent relapses. The following treatment is very effective to cure it.
- The patient should be well looked after. No solid food should be given to the patient. Only easily digestible fruits like sweet lime, oranges, etc. may be given. He must be kept in a clean and airy room.
- Take two grains of Unnab, Munnakka 4, Kuhbkalan 3 gms. and Misri 10 gms. grind all of them and mix in 100 ml. of water, preferably boiled and cooled. Strain the water and make the patient drink at four hourly interval.
- Take 4 basil leaves, saffron 7 shreds, 7 grains of black pepper. Grind them to a paste by adding water and form small tablets out of the whole lot. Take each tablet twice or thrice everyday with lukewarm milk. The fever would also subside and the patient would get the desired relief.
- 1 to 2 teaspoons fresh juice of coriander leaves mixed in 1 cup buttermilk and taken 2-3 times.
- Mash a ripe banana along with 1 tablespoon honey and eat twice a day for a few days.
Flu
Take about 10 gms of tulsi leaves and 250 ml. of water. Boil them together till water is halved. Now add in the remaining water rock salt, according to taste. No sooner did you start to sweat that the effect of flu shall be removed with the sweat and you shall be alright. Alternatively drink decoction of tulsi leaves, black pepper in batasha for still quicker relief.
Influenza
Influenza is an acute disease similar to all fevers. Its symptoms are: high temperature, aches over whole of the body, stiffness of the limbs and a sore throat.
Keep the patient in a clean and airy place. Have the room incensed to drive out the germs from the atmosphere.
- Make the patient eat only easily digestible food like moong dal, or sago kheer. Don’t let him take anything cold. Avoid all those things that generate phlegm in the body.
- Ask the patient to smell a piece of camphor after every hour.
- Make him do gargles with hot saline water.
- Take basil leaves 10 gms., cloves 6 gms, salt as per the taste and boil the whole lot in about 250 ml. of water. When the quantity of water is halved due to boiling strain it and ask the patient to drink it at four hourly interval.
- Take Bishop’s seeds (ajwain) and cinnamon in equal measure and boil both of them in about 500 ml. of water. When the water remains half of its original quantity, strain and give it to patient to drink at four hourly interval.
Pneumonia
Pneumonia is the inflammation of the substance of lungs which manifests itself in many forms. The attack usually commences with shivering (in young children with convulsions), followed by pain in the chest and sometimes vomiting. The temperature rises suddenly to 104ºF and the pulse is extremely rapid. The breathing is shallow and rapid. If there is expectoration of phlegm, it is rusty. There is profuse sweating at the time and the pain may abate as the disease progresses. Try the following remedy:
Take the root of the Arand (the plant from which castor oil is made) about 10 gms; dry ginger 3 gms. and boil both in water till the quantity of the water remains 3/4 of the original quantity. Now strain the water and ask the patient to
drink it, followed by 20 gms. of pure honey.
Massage with turpentine oil brings great relief to the patient. But don’t do the massage in an open space. It will remove the pain and congestion in the ribs.
Take the root of kareer plant, grind it and boil in water for half an hour. Then sponge the whole body of the patient with this water. Cover his body with a blanket immediately after the sponge.
Feverishness
Mix 1 teacup fresh lemon juice in tender coconut water and drink.
Any kind of fever
Boil 2 tablespoons fennel seeds (saunf) in 1 teacup water till it is reduced to half. Filter it. Take 1 tablespoon every morning and evening for a few days. (This filtrate, when used to wash the eyes frequently, is reported to strengthen the eye muscles. It is a good cleaning lotion for inflamed eyes.)
- Grind a few root of the mango tree into a fine paste and apply on the palm and soles of the patient.
- The neem leaf decoction taken with pepper powder lowers temperature.
- ½ teaspoon grind pepper mixed in warm water along with 1 teaspoon palm candy (sugar obtained from palm). This drink is taken at bedtime.
- Extract 1 teaspoon each juice of tulsi leaves and bel flowers. Add 1 teaspoon honey. Take twice a day.
- Tea made by boiling 1 teaspoon fenugreek seeds (methi daana). Taken twice or thrice a day provides excellent remedy. (A little honey or lemon juice can be added to improve the flavour).
