Of Medicine, in Eight BooksCelsus, Aulus Cornelius
History
Of Medicine, in Eight Books
Celsus, Aulus Cornelius
Medicine, Greek and Roman
A consumption is a distemper often of longer continuance, and attended
with greater danger. And of this also there are several species. One
of them is, where the body is not nourished, and as something is
naturally always flying off, and nothing comes in to supply its place,
the person becomes extremely emaciated, and unless it be removed, it
proves mortal. This the Greeks call atrophia[BQ]. It commonly proceeds
from one of two causes: for one man through excessive fear takes less,
another from too great voraciousness takes more food, than he ought to
do: so that either the defect of aliment weakens, or what is redundant
is corrupted.
[BQ] ἀτροφία.
There is another species, which the Greeks call cachexia[BR], where the
habit of the body is bad, and therefore all the aliments are corrupted:
which commonly happens, when bodies depraved by a long distemper,
although they have got quite rid of it, yet do not receive any recruit;
or when the body has been disordered by bad medicines; or when one
has long wanted the necessaries of life; or has made use of victuals
to which he is not accustomed, and bad, or from some such accident. In
this last case besides the consumption it sometimes happens, that the
skin is exasperated with frequent pimples(34), or ulcers, or some
parts of the body swell.
[BR] καχεξία.
The third and by far the most dangerous species is that, to which the
Greeks give the name of phthisis[BS]. It generally takes its rise from
the head(35): and thence falls down upon the lungs. From this an
exulceration proceeds, and there comes a slight fever, which, although
it may have abated, yet returns; in this also there is a frequent
cough, and pus expectorated, and sometimes something bloody. Whatever
comes up, if it be thrown upon the fire, has a bad smell. Therefore
those, that are doubtful of the distemper, try it by this mark.
[BS] φθίσις.
Public-domain text, read in full here on John Shaqi.
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