In ancient wars, the place with extremely high mortality rates was not the battlefield, but the hospitals in the rear. In fact, not to mention ancient times, the mortality rate in the war was extremely high before World War II. In addition to soldiers who died directly in battle, the seriously injured were basically equivalent to death.

Before 1943, a large number of wounded people died of bacterial infection in the wound. At that time, medical staff were helpless. Many wounded people were amputated or even died due to wound ulceration. In the era of cold weapons, the mortality rate of soldiers after wound infection was even higher.

Due to the lack of means to deal with bacterial infection, if you are cut in ancient times during wars, it is very likely to cause wound infection. If the blade is a little deeper, it will be even more dangerous.

However, in comparison, knife injuries are relatively less harmful to people, and usually the threat of arrow injuries is greater.

Because the arrow can penetrate deeper into the human tissues, the wound is difficult to clean. Even if it is not directly shot into the vital area, the chance of infection of the arrow bacteria is much greater than that of the knife wound. If the arrow contains a large number of deadly bacteria, the possibility of the injured person surviving is very small.

Although the ancients did not know how to deal with wound infection, the ancients understood this phenomenon very early. In order to enhance the lethality of arrows, soldiers would insert arrows into feces before the war to contaminate the arrows.

Whether it is human feces or animal feces, there are many bacteria inside it, and some viruses even exist in feces. For example, polio viruses exist in human feces.

When an arrow is inserted into the feces, it will inevitably carry many bacteria and viruses. Once such an arrow is shot into the human body, it can be imagined. Moreover, feces, such excrement as feces, are very easy to obtain, unless the army has no food, there is nothing to eat and nothing to pull.

In fact, wound infection has always troubled people. People have been helpless about it for thousands of years. Until in 1929, when British bacterologist Fleming was culturing bacteria in a petri dish, he accidentally discovered that there was no bacterial growth around the colonies grown by Penicillium that fell on the culture medium in the air. Fleming believed that Penicillium inhibited the growth of bacteria.

So he extracted a substance from Penicillium that can fight bacteria, which is the common penicillin we are today.

Unfortunately, Zhu Lang really does not extract penicillin. He only knows how to make alcohol. Although alcohol is not as good as penicillin, alcohol can also disinfect wounds. However, when disinfecting alcohol, be careful not to apply it directly. The wound needs to be cleaned and then dipped with a cotton swab. Otherwise, alcohol may drip into the wound, aggravate the pain and affect recovery.

The wine degree in the Ming Dynasty was not very high at this time... It was about ten to eighteen degrees. Some people would say, it was not right. During the Yuan Dynasty, there was already mature distillation technology.

Indeed, during the Yuan Dynasty, the lyrics of "Zeji Soju and Yellow Wine" appeared in Yuan Zaju.

This is the evidence that distilled liquor has begun in the Yuan Dynasty, but these distilled liquors are basically only enjoyed by nobles and have not been popularized... The popularity rate in ancient times was very low, and the existence does not mean that they have been popularized.

Therefore, the wine content in the Ming Dynasty was still not very high, but Zhu Yuanzhang liked to drink and opened a large number of restaurants, which made winemaking become a trend during the Ming Dynasty. There were famous products such as "Golden Stem Dew", "Taixi White", and "Changchun White" in the palaces of the Ming Dynasty. Famous folk wines emerged one after another. The slightly well-known scholars and officials liked to "making wine at the beginning".

After all, compared with the previous complex fermentation wine technology, "sauce wine" is obviously easier to operate. Therefore, during the Wanli period, the scholars and officials in Yingtianyidi alone had 33 homemade wines.

There are even more beautiful wines on the market, and representative famous wines appear in every place, such as Cangzhou "Cangjiu", Jinan "Autumn Dew White" wine, Guangdong "Litchi Wine", and Huizhou "White Wine", each of which is famous for a while.

Moreover, the daily drinking consumption of people in the Ming Dynasty was even more amazing. Especially in the middle and late period when the extravagant trend was rising, even at the banquets of the "middle-man family", wine must be included. The consumption of wine making was also amazing, especially after the popularization of "sauce wine", the demand for food also increased greatly.

Gu Shu

During the Jiajing period of the Ming Dynasty, the raw materials for making wine choruses in Huai'an Prefecture alone consumed one million stones of wheat every year. If these wine choruses were used to make wine, they would have to use another ten million stones of rice. You should know that in the early Ming Dynasty, Zhu Yuanzhang's battle to recover Liaodong only used 1.2 million stones of military rations. Making these wines was enough for Zhu Yuanzhang to fight ten battles.

Therefore, the wine concentration in the early Ming Dynasty was basically not too high, and Zhu Yuanzhang would also control it. What alcohol needed was the high degree. Zhu Lang once went to a small village, a small mountain village in Jixi County, the town of Hui cuisine. There were simple winemaking workshops there. Zhu Lang lived in this home for more than a month.

Zhu Lang still remembers that when the summer sun penetrated the misty white wine steam, casting from the gaps in the eaves of the green tiled houses, hitting the man's face full of wrinkles but faintly shiny with leather luster, time seemed to be reversed hundreds of years ago.

This small winemaking workshop has existed for hundreds of years, and the ancestors of this family were also brewing white wine in the same way. Through the long years of history, it was floating away little by little in the steam coming out of the sky pot, simple and regular.

This ancient method of winemaking is called Tianguo winemaking, which is on the stove of ordinary farmers.

I used a large pot of steamed pasta and pastries during festivals. There was a wooden steamer on the pot. On the steamer, there was a thick tin pot that had been broken into a craftsmanship. The top of the pot was a funnel-shaped body, and it was filled with cooling spring water. The sky pot was inverted funnel-shaped, with a cylindrical shape extending downwards. There was a wine-concentrated groove inside the bottom end. Then a wine-guiding tube.

The steamer below was filled with the fermented lees that had been fermented for half a month by a man, and sealed them on the cover. The firewood was strong in the stove, and the lees were steamed and cooked. The gas containing alcohol was cooled by the Tiantan Pot filled with cold water, condensed into liquid, and along the body of the pot above, it gathered into the wine-gathering ditch at the bottom of the pot. The wine flowed out from the wine-guiding pipe. This is the wine distilled from the ancient Tiantan Pot.

The wine distilled by Tianguo did not undergo further condensation, but the wine steam was repeatedly distilled, and the temperature of the wine was as high as above 50 degrees, rather than the ancient method of steaming wine, the temperature of the wine was only seventeen or eighteen degrees. Zhu Lang asked the man what the wine was in the Tianguo.

The man told Zhu Lang that ordinary distillation can distillate the grain mixed with koji after steaming and decoction into about 55%-65% of white wine.

If you still want to have a high degree, distillate it more than twice, so that you can distillate the wine at about 75 degrees... This is enough, alcohol at 30 degrees is used to physically cool down.

When you have fever, in addition to taking antipyretic drugs, you can also physically cool down the concentration of alcohol at 30%.

The specific method is to wet gauze or a soft towel with alcohol, twist it until it is half dry and gently wipe the forehead, both sides of the neck, chest, armpits, hands and soles.

It should be noted that children, alcohol allergic to people, etc. should not use this method to cool down. Moreover, if you have a fever accompanied by vomiting, diarrhea, or continuous high fever, you should go to the hospital in time to avoid delaying treatment.

Alcohol from 40 degrees to 50 degrees is used to prevent bedsores.

Some patients may have bedsores due to long-term pressure on the back, waist, and buttocks. One of the effective prevention methods is to massage frequently. During massage, you can pour a small amount of 40% to 50% of alcohol into your hands and massage the compressed area evenly, which can improve the prevention effect.

Alcohol at 75 degrees is used for sterilization and disinfection.

When dining out, you can bring some cotton balls containing 75 degrees of alcohol. The cotton balls are soaked in alcohol and the bottles should be closed. Before dining, wiping the tableware and hands with an alcohol cotton ball can prevent bacterial infection to a certain extent.
Chapter completed!