Before World War I, enteric fever, or typhoid fever, was the scourge of armies, and in the Anglo-Boer War killed more soldiers than enemy action. It is caused by a bacteria entering the body via contaminated food or water. Early symptoms include high fever, headaches and lassitude. Follicles along the intestinal walls later become inflamed, often leading to perforation and hemorrhaging. Other complications include gall bladder, pneumonia or heart failure.

At the time of the Boer War, there were no antibiotic remedies for the disease.

Auckland Museum Boer War Display – photo of “section of the Auckland Fifth Contingent which left by the Mapourika” AWMM