|Language||This volume is an excellent source of terminology relating to health-care and illness. Each chapter contains information relating to a particular aspect of health-care as follows:
I Comhairle do’n Mhnaoi-eiridnidh (pp. 5-6): This chapter contains information for nurses, and for those who are not nurses, on caring for patients in the home. It includes advice on following Doctors’ orders, being well presented (suilbhir, beothail ’na giùlan, p. 5) and attentive to the patient’s needs, and being punctual with food and medicine. It also offers information on keeping the patient moving as much as is appropriate, and describes some of the symptoms that can occur if the patient spends too long off their feet, such as cràdh ’san druim, tuiteamas bogha na coise agus glùinean corrach (p. 6). They also recommend the use of a’ bhròg iallach le sàil rather than sàiltean àrda or a’ bhròg iosal (p. 6).
II An Seomar-eiridnidh (p. 7): This chapter contains information on the best room for patients. It comments on size, windows, lighting, quietness, etc. It also mentions the removal of all ‘extras’, such as rugs and pictures, from the room if the patient is suffering from a contagious disease. Terminology of interest includes lampa-spioraid (p. 7), croch-aodaichean (p. 7), clo-ùillidh (p. 7), straille (p. 7), stuth-dealain ‘electrics’, and sguabair-dheoghail dhealanach ‘hoover’ (p. 7).
III An leaba (pp. 8-12): This chapter describes the type of bed and bedding preferable, and the best ways to keep it clean and tidy. It describes how to make up and change the bed, whether the patient is in bed or not. Terminology of interest includes crann-gléidhidh na leapa (p. 8), leaba-ìochdrach ‘mattress’ (p. 8), lìon-aodach (p. 8), a’ bhraith-lìn (p. 8), na plangaidean (p. 9), an t-searrag (p. 10), and an craicionn-dìonach ‘waterproof sheet’ (p. 11).
IV Dleasnais na Mna-eiridnidh (pp. 13-14): This chapter notes that the nurse should follow any orders given by the Doctor, and be ready to tell him the information he needs. It includes information about checking na buill-mhothachaidh ‘the nervous system’, na buill-eirbheirt ‘the motor system’, an craicionn, na sùilean, na cluasan, an sgamhan, and na buill-mheirbhidh ‘the digestive system’. Other terminology of interest includes uirghioll (p. 13), mealladh-eanchainn (pp. 13-14), Luaineachd (p. 14), neo-mhothachadh (p. 14), losgadh-bràghaid (p. 14), and braim (p. 14).
V Riaghladh an Aileidh (pp. 15-16): This chapter provides information about letting fresh air into the room, letting stale air out of the room, and keeping the air in the room circulating. It states that 60 degrees Fahrenheit is the preferred temperature. It also explains the consistency of air and the importance of oxygen, discussing how oxygen gets into the system and how it is used by the body. Terminology of interest includes an dùrdan-fala (p. 15), and cion-àileidh, no tothlainn (p. 15).
VI An Teas-mheidh, agus a Cleachdadh (pp. 17-19): This chapter explains how a thermometer works, how to use one, and how to read and record the results. Expressions of interest include tha an stéill air a dheanamh de mhiotailt (p. 17), anns an t-soitheach-fhailcidh (p. 17), uisge plodach (p. 17), airgiod-beo (p. 17), aig a’ phunc (p. 17), lùth-chleasan (p. 18), an loch-bhléin (p. 18), and ’na bhreislich (p. 18).
VII Plosgadh a’ Chridhe. Analachadh (pp. 20-21): This chapter explains what the pulse is, where it can be felt, how to take the pulse, and how to tell whether it is fast or slow. Terminology of interest includes cuisle na lànaig (p. 20), cuisle mhór na h-amhaich (p. 20), cuisle na h-oisne (p. 20), uaireadair-poca (p. 20), làmh nan tiotagan (p. 20), plosgadh bras-bhuilleach (p 21), spad-thinneas (p. 21), le pìochan ann am Mùchadh agus le gnòsail anns a’ Chuing (p. 21), galairean craiteach (p. 21), treagaid (p. 21), and at mhionaich (p. 21).
VIII Na Buill-chartaidh (p. 22): This chapter details the information that ought to be recorded on a regular basis i.e. the amount and consistency of urine passed, information about the bowel movements, and the condition of the skin and lungs. Terminology of interest includes troimh na h-Airnean (p. 22), fual (p. 22), le domblas anns a’ bhuidheach (p. 22), and iarmad a’ bhith (Cac) (p. 22).
IX Cungaidh-leighis agus a toirt seachad (pp. 23-24): This chapter details the various measuring implements that might be used and their household equivalents. It introduces the gloine-minim for tomhas-boinne, the spàin-cungaidh, and the gloine-cungaidh. It also provides a conversion table for toimhsean-dibhe as follows:
60 Boinne - aon Dram
8 Dramannan - aon Unnsa
5 Unnsa - aon Sìola (Stop-Cairteil)
20 ùnnsa - aon Phinnt
This chapter also explains how much liquid different household implements, such as cups, glasses, and spoons, will hold, and it gives advice on administering medicine to the patient. Other terminology of interest includes pilleachan-purgaid (p. 24), deoch shaillte (p. 24), and deoch chadalach (p. 24).
X Acfhuinnean eile (pp. 25-29): This chapter introduces other useful instruments, providing a diagram of most of them, and information on how to use them. These include an t-eachan ‘bed-cradle’, am bord-leapa, am prop-leapa, a’ bhuaileag-leapa, an leabaidh-uisge, an cupan-biadhachaidh, a’ phoit-leapa (chruinn agus chuarain), am botul-muin, an cupan-smugaid, an cupan-sùla, and na h-ealagan-leapa ‘bed-blocks’. Suitable household equivalents are given for some of these. Other terminology of interest includes stòl-coise (p. 25), bosdan-sliseig (p. 25), galar-cridhe (p. 26), neapaichinn (p. 27), and uisge-searbh-Boric (p. 28).
XI Biadh an Duine Easlain (pp. 30-33): This chapter describes how we use food as energy and how the body uses this energy. It explains that a big part of our bodies is made up of water and that we need a certain amount of water to survive. It also explains that the amount of food we need depends on how we use our bodies and that the amount of food a patient needs depends on how well their body is working. [A]n Grunnan-feòla ‘Protein’, an Grunnan-Stailc ‘Carbohydrates’, and an Grunnan-Saille ‘Fats’ are identified and advice is given on the types of foods in which each can be found. It also mentions the need for salann meinneil for healthy teeth and bones, the importance of vitamins, and what happens if you do not get enough of them. The preparation of food is discussed, and we are told to keep everything clean and do not overcook the food (an ro-fhoileadh agus an ro-bhruich, p. 31), and a number of specific guidelines are given, such as Ma’s biadh teth, cùm teth e: ma’s biadh fuar, cùm fuar e (p. 32) and Na toir ach beagan aig aon ám (p. 32). Three types of food are also identified: biadh bog such as milk and soup, biadh aotrom which includes milk and soup as well as soft foods such as bread and butter and eggs, and làn-bhiadh which includes everything a healthy person would eat. Other terminology of interest includes geir-mhuc (p. 31), blonaig (p. 31), saill ainmhidhean agus uilleadh grùthan truisg (p. 31), na h-uillidhean lusach (p. 31), iol-ghnèitheachd (p. 31), uisge-aoil (p. 32), and mairt-fheoil (p. 32).
XII Leigheas Lotan (pp. 34-36): This chapter discusses how to deal with infections and details eight different methods, including sglaib fuar and stupa ban-bhith ghiubhais (e.g. ‘Crathar làn-spàine bhig de Bhan-bhith Ghiubhais air mir de chùrainn, dóirtear uisge teth air agus fàisgear a’ chùrainn gus am bi i tioram’, p. 34). Other terminology of interest includes le anabarr teas na h-earrainn ciùrrte (p. 34), grad-chuirear air an lot e (p. 34), balg-spuing (p. 34), an eigh (p. 34), ann an cungaidh-nighe (p. 35), stiom-cheangail (p. 35), and de shùgh-fàsachaidh (p. 36).
XIII Galaran Gabhaltach (pp. 37-41): This chapter explains how disease, particularly infectious disease, spreads through people, animals, clothes, water, etc., either airborne or through contact. It also details the different stages of fever, i.e. an Gur ‘Incubation’, an Ionnsuidh, am Feobhas ‘Recovery’, ám na h-Aonarachd ‘Isolation’, and ám an Amharuis ‘Quarantine’. It describes the best rooms for patients with infectious diseases and how to deal with these in the home, e.g. ‘Bogar a h-uile anart salach ann an ùrchasg agus goilear an sin iad’ (p. 39). It also explains what to do after the patient has recovered, such as disinfecting the room and the patient’s clothes. The chapter finishes with a list of the 12 most common infectious diseases, explaining how they spread, what they do to the body, and what their symptoms are, e.g. am fiabhras dearg ‘Scarlet Fever’, an galar plocach ‘Mumps’, and galar na glas-guibe ‘Tetanus’. Other terminology of interest includes uisge-liomaid (p. 40), meog (p. 40), pudain-bainne (p. 40), gran-Innseanach (p. 40), na brìghean-feòla (p. 40), purgaidean-salainn (p. 40), féith-chrupadh geur (p. 41), and bàsmhor (p. 41).
XIV Curam an Naoidhein (pp. 42-45): This chapter explains how to check for illness in babies, what food to give them, and how to care for them in general, for example, how to wash them. It then lists four common illnesses in babies: masan goirt, a’ chasadaich ospagach ‘Croup’, an tinneas ospagach ‘Convulsions’, and a’ ghearradh ‘Diarrhoea’. Other terminology of interest includes cneadhan (p. 42), am faoin-thuireadh deurach (p. 42), an cur-iongair (p. 42), fiorghlaineachd (p. 42), bainne-ciche (p. 42), am botul-cìche (p. 42), searadair (p. 44), and creadh-an-fhùcadair (p. 44).
XV Ceangal Stiallan (Stiom-cheangal) (pp. 46-54): This chapter introduces different types of bandages (e.g. an stiall thrì-cheannach, an stiall-rola, and stiallan araidh), notes when each should be used, and explains how to tie them, depending on which part of the body is being bandaged (e.g. an sniomhadh bun-os-cionn, am fioghair 8, and an “dias”). Other terminology of interest includes aodach-canaich neo-ghealaichte (p. 46), anart-leapa (p. 46), siosar (p. 47), anns a bheil am ball a’ dol an dòmhlachd (p. 48), and trus an t-aodach (p. 50).
XVI Curam a’ Mhairbh (p. 55): This chapter looks at what to do when the patient dies, with regard to respect for the family, and the preparation of the body. Terminology of interest includes reothadh a’ chuirp (p. 55), fiaclan-fuadain (p. 55), làmh-léigh (p. 55), and leine-bhàis (p. 55).|