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1. Hands on hips, 2. PLACE, 3. Knees to squatting position, 4. BEND, 5. Ready, 6. ROCK. Two counts; repeat 6 to 8 times.

The knees are separated and bent as much as possible; extend and bend the knees in quick succession; trunk and head erect; heels together; execute moderately rapidly; breathe naturally.

1. Arms to thrust, 2. RAISE, 3. Move shoulders forward, up, back and down. 4. EXERCISE. Four counts; repeat 8 to 10 times.

The shoulders are relaxed and brought forward; in that position they are raised; then they are forced back without lowering them; and then they are dropped back to position; execute slowly; exhale on first, inhale on second and third and exhale on last count.

1. Arms to thrust, 2. RAISE, 3. Thrust arms forward; swing them sideways, forward and back to position, 4. EXERCISE. Four counts; repeat 6 to 10 times.

The arms are thrust forward, then relaxed and swung sideways, then forward and finally brought back to position, pressing elbows well to the rear; execute moderately rapidly; exhale on first and third and inhale on second and fourth counts.

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1. Introductory remarks.-Hygiene means, in plain terms, the art of keeping in good health. When we speak of personal hygiene we refer to those precautions which every man can take in his own efforts to prevent disease and thus keep himself at all times in the best possible physical condition. Attention to hygiene is especially important to the soldier, in view of the fact that the Government, before allowing you to enlist, has given you a thorough physical examination to determine that you have no disease, and it then becomes your duty toward yourself and toward your country to aid in every way in keeping well and ready for any service. In the following pages you will be told many facts which should be of interest and value to you; if the advice given is strictly followed, you will be the gainer in every respect; any failure on your part to follow the rules here given may not only harm you but may also bring disease to large numbers of your comrades. In most of the wars of the past more men have died from illness than have been killed in battle. Many of these deaths from disease can be prevented if every man does his part toward following the principles of hygiene. Therefore, you must not only observe these rules yourself, but must also insist that each of your comrades does the same. Sanitary regulations may be published and orders on this subject issued, but unless each and every one, from the highest to the lowest in rank, complies with the rules, satisfactory results can not be obtained. Your officers can caution and advise you, but there are many details which only you yourself can look after and carry out; hence it is "up to" each individual to help in every way.

2. Importance of early medical treatment.-if at any time you do not feel perfectly well or believe that you have any disease, report at once to the first sergeant, who will send you to a medical officer for examination. Do not try self-treatment, since by so doing you may not only harm yourself, but may also be a source of danger to all those around you. The danger of transmitting disease to another man is generally greatest when the illness is just starting and often before you feel really sick. To protect your comrades you must go to a medical officer and be examined as soon as you first begin to feel badly in any way-for instance, when having a cold, a headache, diarrhea, sore eyes, a rash on your body, or a feverish spell. Many "catching" diseases begin with these symptoms, so you must not wait until you

have exposed others to the disease before seeing a medical officer. Those who take good care of their health and who have not become weakened by bad habits, exposure, or fatigue are not only less liable to catch diseases, but also are more apt to have the disease in a milder form if they are taken sick. You will usually have a less serious illness if you report for treatment early than if you wait until the disease has run on for a time.

3. Causes of Diseases.-Practically all acute diseases and many chronic ones are caused by harmful bateria or other minute organisms, commonly called germs, gaining entrance to the human body. These germs are living objects and are very small-so small, in fact, that they can only be seen with a powerful microscope. Each teaspoonful of water we drink or each cubic inch of air we breathe may contain millions of them under certain unhygienic conditions. The following are the most common ways in which disease-producing germs get into the body and cause illness:

a. Through the mouth by eating food or drinking water or other liquids which contain the germs; also by putting into the mouth your fingers or any other object which is soiled with material containing the disease germ. Diseases which are thus acquired include typhoid fever, paratyphoid fever, cholera, dysentery, and diarrhea. When a person is sick with one of these diseases the germs are constantly being discharged from his body in his stools and sometimes in the urine. If proper care is not exercised the germs may be carried from stools and urine to food and drinking water. Certain worms which live in the intestines (such as tapeworms) may be introduced with food and drink containing the immature or young forms of the worm. The eggs of these worms pass out of the body in the stools and from the stools may be passed on to others. These worms are not germs, but, nevertheless, they may in certain instances cause disease.

b. Through the lungs by breathing in certain germs which float in the air and which have usually been given off by patients suffering from the diseases which the particular germs cause. Pneumonia, consumption, influenza, diphtheria, scarlet fever, measles, mumps, tonsilitis, and meningitis are in this class of maladies. When a person suffering from one of these diseases talks, coughs, or sneezes, he throws out from his nose or mouth a fine spray containing these bacteria and thereby infects the air and those near him.

c. Through the skin, the germs having been injected into the body by the bites of insects, such as mosquitoes, lice, fleas, and bedbugs. The germs of these diseases grow in the blood. Malaria and yellow fever are spread by mosquitoes which first bite a person sick with one of these diseases and suck up the blood containing the germ. The germ lives and develops in the body of the mosquito and is injected into a well person while the insect is biting him. Typhus fever and trench fever are carried by the bites of lice and bubonic plague by the flea.

d. By merely getting the germs on the skin when touching some sick person who has them on him, or by touching some object which has been in contact with such a person. Among the maladies spread in this manner are the venereal diseases, smallpox, chicken pox, and ringworms; body lice, crabs, head lice, and itch are similarly spread, though they are not germs. The diseases referred to above in paragraphs a and b may also be conveyed in this way, the sick person soiling his hands, bedding, or clothing with discharges from his nose and mouth, or from his bowels, and these discharges

then being rubbed off on your hands and introduced by you into your nose or mouth. This shows the importance of frequent and careful washing of the hands, particularly before meals.

e. In a few diseases the organism causing the disease enters the system directly through the skin without the aid of a biting insect Hookworm disease is the most common example. The eggs of the hookworm are discharged from the human intestine in the stools and hatch out in the soil. The tiny worms penetrate the skin of a man working in such soil, especially if it is damp and muddy, and ultimately pass into his intestines, where they grow up and live for years, sucking his blood and causing a serious disease common in our Southern States and in the Tropics. While passing through the skin the young worms cause a rash known as "ground itch." If all stools were properly disposed of, hookworm disease would cease to exist.

4. Prevention of disease.-The germs, when they get on any object, after having been discharged from a sick person, may live for some time and spread the disease to others. It is therefore necessary that they be killed as soon as. they leave the body. This can be done by burning the infected objects or by placing them in boiling water. Since a man in the early stage of disease while still eating with his company may contaminate his dishes, it is essential that all dishes and tableware be thoroughly washed in hot soapy water and rinsed in boiling water before being used again.

A man who has a disease may throw out the germs with the air he breathes out or when he coughs or sneezes. For this reason the heads of soldiers while sleeping should be at least five feet apart. If there is not this distance between beds then the men must sleep with the heads and feet alternating-that is, the head of each man opposite the feet of the man on either side of him. Many diseases begin with a cough or cold, so whenever you cough or sneeze do so in a handkerchief.

Many persons carry the germs of diseases without actually being sick. Such persons are very dangerous to those about them and are known as "carriers." The most common and dangerous carriers are those harboring the germs of diphtheria, pneumonia, and typhoid fever. If you have any reason to suspect a man of being such a carrier, you should report the fact to the company commander. All cooks and others who constantly handle food should be examined every six months by the surgeon, in order to be sure that they are not "carriers" of typhoid or other serious disease.

Experience has shown that certain diseases can be prevented by vaccination and injections. Be sure that you have had a successful vaccination for smallpox and are revaccinated whenever a new case occurs in the company, and that you have had three injections (given at 7 to 10 days intervals) against typhoid and paratyphoid fever within the last three years.

Food or ptomaine poisoning, often a very serious and fatal illness, is due to eating articles, especially meat or fish, which have become spoiled. This illness is frequently caused by meat hash which has been prepared the day before it is to be used and allowed to stand overnight in warm weather. Sausage is another common cause of this trouble. If there is any question as to the condition of any food product, it should be laid aside for inspection by a medical officer before being used.

Noncommissioned officers in charge of messes and bakeries should pay particular attention at all times to the neatness of those on duty and to the

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