I shall have much to say of John of Ardern in the chapter on Medieval Surgeons of the West of Europe, but he deserves a place also in the chapter on Medicine. Ardern’s advice to patients suffering from renal disease, which is contained in a separate tract of his lesser writings with the title in an old English version of “The Governaunce of Nefretykes,” is extremely interesting, because it shows very clearly how long ago thoughtful physicians anticipated most of the directions that we now give such patients. Though we are inclined to think that any real knowledge of renal disease is quite modern, and above all has come since Bright’s time, this paragraph of Ardern’s shows how long before definite pathological knowledge had developed, careful clinical observation worked out empirically the indications of the affection. The paragraph is of special interest, because it contains the first reference to the possible danger that there may be for sufferers from kidney disease using the dark or red meats rather than the white meats. The tradition as to the distinction between the red and white meats has continued ever since his time, and though our modern chemistry does not enable us to find any such distinction between these substances as would justify the differentiation thus dwelt on, it has been maintained for no other reason that I have ever been able to find than because of the long years of tradition and clinical observation behind it.[6]
“Nefretykes must putte awey ire, hyghly and moche besynesse and almanere [business and all manner of] thynge that longeth to the soule saff [save] only joye.... They schulle forbere almanere metys that ben to grete of substaunse and viscous, as olde beeff that is myghtyly pooudryd and enharded with salt and also fressch porke but yf it lye in salt iiii dayes afore.... They mowe use grete wyne and the fflessch of calvys that ben soowkynge and also of all ffowlys saff thoo that ben of the lakys and dichys [dykes?] ... and squamous ffyssches, i.e., fyssch of the rivere, of the stony waterys and rennynge ryveres and not of the standyne waterys and they schulle eschywe [eschew] almaner mete made of paast [pastries] and all bred that is dowgh bakene and all fatnesse. And they schulle use the reynes of te beeste other roste or sode. And in especiall he schall use a ffowl that is callyd Cauda tremula or Wagstertte [the wagtail, an English bird] other fressch or salte or bakene withoute drynesse ffor and it be drye it is nought woorth. And note that the use of the powdir or of the flessch of the Wagstertte avayleth gretly to breke the stone in the bladdere.”[7]
CHAPTER VI
MEDIEVAL SURGEONS: ITALY
Strange as it may seem, and quite contrary to the usual impressions in the matter, the most interesting department of the history of the medical science during the Middle Ages is that of surgery. Because of this fact we have to divide the subject into two chapters, one for the surgery of Italy, the other for the surgery of the rest of Europe.
We have two series of medieval textbooks which treat largely of surgical subjects in a thoroughly scientific and professional way. The first of these comes to us from the earlier centuries of the Middle Ages, when Greek classic influence on medicine and the medical sciences was on the wane; and the other set comes to us from the later Middle Ages, when the earlier Renaissance of Greek influence was just making itself felt in Europe. Both sets of books serve to show very well that the men of these times were not only deeply interested in the affections for which surgery can provide the only relief possible, but that they had reached very definite, indeed sometimes ultimate, solutions of a large number of the constantly recurring problems of surgery.
The greatest surprise of the whole range of medical history is that these medieval surgeons of both periods anticipated not a few of the surgical advances that we have been accustomed to think of as having been reserved for our time to make. Our knowledge of these details of the work of the medieval surgeons not only of the sixth and seventh centuries, but also of the thirteenth and fourteenth, is not founded on tradition, nor on a few scattered expressions which a modern medievalist might exaggerate, but on actual textbooks, which fortunately for us were reprinted as a rule during the Renaissance period, and have been preserved for us usually in a number of rather readily available copies. Most of them have been reprinted during the past generation, and have revolutionized our knowledge of the history of surgery; for these textbooks exhibit in detail a deep knowledge of surgical affections, a well-developed differential diagnosis, a thoroughly conservative treatment, and yet a distinct effort to give the patient every possible surgical opportunity for his life, compatible with reasonable assurance of successful surgical intervention. As I have pointed out, the surgical history of the old Crusades was as interesting and almost as valuable for civil surgery as that of our own Great War.[8]
Three writers whom we have already mentioned (Early Medieval Medicine)—Aëtius, Alexander of Tralles, and Paul of Ægina—were, as we have seen, all of them interested in surgery, and wrote very interestingly on that subject. It is, however, from the end of the Middle Ages—that is, from the writers of the twelfth century down to the end of the fifteenth—that surprising contributions were made to surgical knowledge. This surgery of the end of the Middle Ages began its development at Salerno. The first great textbook was that of Roger—known also as Rogero and Ruggiero, with the adjective Parmensis or Salernitanus, of Parma or Salerno—who wrote his work about 1180. It is of this that Gurlt, in his “History of Surgery,” vol. i., p. 701, says: “Though Arabian works on surgery had been brought over to Italy by Constantine Africanus a hundred years before Roger’s time, these exercised no influence over Italian surgery in the next century, and there is scarcely a trace of the surgical knowledge of the Arabs to be found in Roger’s works.” He insisted, further, that Arabisms are not found in Roger’s writings, while many Græcisms occur. The Salernitan School of Surgery drank, then, at the fountain-head of Greek surgery.