A MANUAL OF DIETETICS r,v J. MIEXER FOTIIERGIEL, M.IX EDIX \F.\Y YORK WILLIAM \V( )( )1) ^- e'OMTAXV CONTEXTS. PAIIT I. CHAP. I. FOOD: Its Ohjret. II. Forms of Food and their Digestion. III. Methods of 1'reparin- Food. IV. Condiments, .... V. l>everaires, .... VI. Stimulants, .... VII. Fluid Foods VIII. 1'ivsrrvt'd and Canned Funds. IX. Prepared Foods, A. Artitieial |);^esii\e Agents. . I'A'iK 1 4!) ti4 PART II. XI. F>">d in Int'anev, XII. --Food in Ad,,, I,.,, TII, v. . X 1 1 I. F 1 in Adult I-ii'e. . XIV. F 1 in Old A-e, X V. I-'nod in .\<-iite I Disease. X \'I. Fund in ( '(imalesreliee, X\'I1. -Food in Castrie Ail'eetions, XVIII. F,-.d in Strunia XIX. F, Mid in An:eniia. XX. Food in Constipation and hiai XXI. Food in Phthisis, XXII. Food in Chronic Heart and [. \ ill CUXTKNTS. Cn vl'. XX I II. I-' 1 in I'.ri-ht^ I>is.>as<>. \ X 1 \ . l-'i 'il in AHuiiiiinuria. X.\V. I' 1 in i>iuU'U's X X V I. !'" "i in ( ; Ivmsuria. .... XX\ II.- I-' 1 in (iuiit XX \ III.- ! i in N.'iirusa] AiTivtiniis. . XXIX. I-'-,,! IMP t'l. runic Invalids, . XXX. !' ! in Oboitv XXXI. ! 1 in Indigestion XXX II. I- i in P.iliuusnrss X X X i 1 i. I-'. ...I I -i\.-M i.lliLT\visr than l>y the Month. I'l'lU-ili-.' HI. I'Af.K . IS!) Co FORDVCK HARKKR, M.I)., LT..D., KDIX., AN ACKNi >\VI.KlH;i:n I.KAUKR IN Ml.DK i\l, THIS WORK IS AFFECTION AT Kl.V DEDICATED I'.V THE AUTHOR. PREFACE. The day of Dietetics lias arrived. Modern advances in our knowledge of the physiology of digestion have been accompanied by a like progress in the preparation of foods. The value of predigested carbo- hydrates in acute disease and nialassiniilation among adults, as well as children, is now being gradually realised. 'Un- digested albuminoids are making their way ; while oil emulsions have, established themselves on a lirni footing. The many evils of a dietary too rich in albuminoids are now being generally recognised. The time indeed is at hand when systematic lectures on Food will be a part of Medical educat ion ; while the value of feeding in disease is admitted to be as important as the administration of medicines. ;;, llKNHlKTTA STKKKT, CAVENDISH SVCARK, LONDON, \V. MAXt'AL OF DIETETICS. TIIK OIUKCT OF FOOD. l)i-:i-'i>UK the days of chemistry, food \v;is in its pre-scientitic staue. Then it was mainly :i question of the palate. Kinirs kept their rooks, ami smaller personages imitated them. The rooks cooked bv day and devised ne\v dishes bv ni^ht. In the pre.-cnt work, how- ever, this culinary aspect, of food will he subordinated to that of its sclent llic aspect. Not that the cook is to he ignored, hv anv means. Without proper cook in";, no food is palatable; and if the palatt the janitor of the stomach -he oll'ended. no matter what is its real value, th" food is useless. The palate must he consulted as well as the stomach. Of old the palate ran not. The Romans "were both epicures and gluttons. The ovs'crs of llritain were convcvcd hv relavs of run- ners to t he Roman villas. One epicure cast a slave into his tishpond to improve the flavour of his lamprevs. The most absurd dishes were contrived, up to a pie of n i^htinirales' ton ir ues. 'I'hcir tastes 11 r" r^ were not ours. Fowls \vere boiled in aniseed water, and served with a sauce coin a; m nil" aniseed, mint . mustard seeds and asat'o t id a. Nor were the middle au'cs far ditVerent. Charles \. of (ier- manv was a notorious gourmand. liesidcs ordinarv meats he had roasted horse, cats in jellv, li/ard soup, fried frog's, etc.. till In- ' \vhen asked fora new dish, could onlv surest a compote of watches, -in allusion to that monarch's passion for such time-keeper-. Animals were chased because it wa- found that the ile.-h o| liuntcd beasts was nioi-c tender and palatable tliati thai < killed without such preliminary preparation. Fo\v!< wei'e !:.ra- : :'-d to death to lit them for t lie table; while one writer v;a\e , 1' MANUAL (>F I MKTKTK 'S. " HOW t'i n>a-t ninl eat a irni'se alive." No crm-ltv to an animal was l<> Lrrcat 1" uTatifv tlic palate. It wa- merciless ! Tin' amount eaten. t|T)ee.-S (if tilling It llllu'llt lie 1'c-eulll- IHcMced. ( 'harles \'. wa^ ijiute as hi;_ r a glutton a< he was an epicure. At a ilimiel' of the Knights of the (in'alfll Kleeee linger Aseliam saw him make hi- wav through .-od lieef. roa.-t mutton, ami baked hare, after wh;>di lie fi''l full well (iii a capon. N'or did he forget lodnnk with it all. " 1 1 e had hi> head in the ^lass li\ e times as lh ath!et' |lae ( -d his faith in rare lieef-teaks and raw eu'Li's : while the Hindoo wrestlers trained on sweetmeats. The Kmdish farmer fce.i.-. hi- .-ervants on meat in oi-der that thev mav lie eijiial to hard \voi'k: ju-t a- he add< some extra eorn to the dietary of his horses when \\orkinLT hard. The hama of Stamlmiil earrie- meredihie \\ei-dits on a du-tarv whhdi the l-'.iiLi'iish athlete would regard as nt- ti-riv iiisiitli'Mi'iit to support life : and for baeksJu'i'sli is grateful for a sliiv ' >f mi'ii '!i. ( 'ookery-lio(tks were written livnien of learning. l-',\cn Mr. lohn^oM. i >f diet ionar\ fame, did not think t lie .-nlijert lie neat h him. " 1 eollld write a ! .^:>-i' hook of .ookerv than has ever Vet heen written." h'- boasted. " It -hoiild he a book on philosophical prinei- ple~." >o importan' did he deem the ,-u iijeet that he said i-ontempt- iiiiii!v: "A woman ma\ spin, but she cannot make a ^ood book of eoo' K e!-x." I I". Kitelie!!' i\ the a ut I lop of " The ( 'ook 's < >raclr. " had a l;b'Mi-\ of \\ork< de\otcd to food and eookerv. consisting of no !-- than '.'"'" \olumc-. It eannnt then be said thai the subject ha< tii 't ! - i-ci-;vfd dec at ; cni ion in a i i a^c~. I' - oiiiv at r.e pri-~e]|i .lav. and from the teach HILT <>f LiebJLf. thai f'Hid ha- arded fr'-m a .-i-ieiit ilic point of vic\v: both as i.-: r\ '.'. ii -ii .- _' ; . , '.IT ' - t a rat ;"Ha! comprehension of t he ut il it v i>:' :'..od. a :'. u :n- m cuts of ; h>' organism. I'.ct'oi'c t hat da v the pala'e Hl'.-d. alei ia-:e- \;iry. /> nx I,,,H il!*i, nl,i nil n,,i ! The liurtti' - bui';, ihe;r i ; -!i until ;t i< putrid, in oriler to ^j\-,. :i t'n,. Sandwiidi I-laiiders like i heir -:i that tlc-v de\oiir ii-K a.i\e as -non a~ caiiirht. THK OH.IKCT OF FOOD. .", Europeans prefer ;i fresh egg; in Cochin China the people pre- fer them "high." 'The Israelites t;ilked of ;i land of " corn and wine" and of " oil and honey."' The Egyptians lived on lentiles: while the Arab exists upon dates. The Hindoo and the Negro l>oth delight in boiling rice and but- ter. ( thee is clarified butter; and the Hindoo in praising anything comestible, couches his highest praise in the phrase "as good as ghee!" On the other hand, the (lauchos of the South American pampas live solely on lean beef and water; and Sir Francis Stead has told us what power of endurance this diet gives. The Eskimo and the natives of Northern Asia eat huge quantities of fat, and drink oil. This diet is a perfect contrast with that of the desert Arab. On the burning desert little is required to maintain the bodv heat, and a handful of dates is sufficient for the body-needs. On the fro- zen Arctic wastes, fat, the strongest fuel-food, is required in consid- erable quantities to keep the body temperature at a point compatible with life. Cut oil' from farinaceous food, the Eskimo rejoices in the liver of the walrus, with its glycogen, or animal starch: but to give it a higher heating power, lieeats it with slices of fat. Instinctively man has adopted the dietarv suited to his needs; and the Anglo-Saxon who. on the plains of Bengal, persists in the roast beef and ale of Old England, pavs -the penalty of his dietarv indiscretion in hepatic trouble. Blindly and darklv then, instinct has guided man in his choice of food, before the daylight of organic chemistry came to di- rect his path aright. Light has dispelled the darkness: but the palate is not to be dethroned. There are other things that cling to us as well as original sin! The belief in meat is ubiquitous with the Anglo-Saxon. No one can be strong without meat, it is asserted. " Many people seem to look upon meat almost as t hough it formed the only food that rcallv nourished and supplied what is wanted for work. The physician is constantly coming across an expression of tin- view. Undoubtedly, a greater feeling of satiety is produced by meat than by other food. It forms a greater stay to the stom- ach, but this arises from the stomach constituting the scat of its di- gestion; and a longer time being occupied before it passes on and leaves the organ in an empty condition.'' (Paw on Food and l>ict- etics.) This fallacy is disproved by the fact that the Sikhs of the Pun- jauli arc pulse-eaters. The halian lives almost solely on mai/.c and macaroni. The dreaded I roq uo is were cult i valors of mai/.e a.- \\ sar invaded Britain. The Arab has his tiates. The Hrahmin ]) refers t he banana. The Hindoo, the rhine-e and tin' .Japanese, lind their chief sustenance in rice, which with them takes the place of bread with us. liread or its farinace- ous eijiiivaleiit is the stall' of life. But "tliou shall not live by bread aione" tells that something in addition is necessary for the I'm >d < if man. What is that something? Milk; eertainlv ! Meat? Xo, emphat- ically No! Fat. Yes! especially butter. Some lluid is. of course, r.ece-sarv as water. Here we have all that is required. There is stan-ii. body-fuel; there is albumen for tissue-repair in the gluten: there arc earthv salts, too. especially if the bread he made of whole meal: and then there is the fat, which partlv is burnt as body-fuel, partiv cuira^cd in the building up of healthy tissue. Let us trace the hi.-tory of a mouthful of bread and butter. While it is heini: masticated, the saliva is brought into contact with many of the starch granules (already cracked by the heat of the oven and, not onlv that, but a step forward has thus been made in its solution.) and the conversion of insoluble starch into soluble siiL'ar i- he-j-un. Then it is swallowed, when a new action is set up. The soluble build up normal health-tissues, the excess being burnt as body-fuel. That is tin- real object of food! Hut Nature bus veiled her object. She provides an imperious palate, engrafted upon an imperative sense of hunger, and the-c se- cure the nutrition of the body. Succulent vein-tables, luscious fruits, sapid tlesh: such are the materials upon \vhich the cook exer- cises his art : and such are the food of the savage. While milk, t he natural food of the new-born, alone or in combination with (chiellv) vegetable matter, is ever acceptable. Hunger compels the individ- ual to take food to lill the stomach: the palate guides him in his choice; it' the food be simple, there is little or no temptation to in- dulge in excess. l>ut when the cook's art tempts tin 1 palate, then comes in the temptation. The lirst temptation came through the palate "the tree was good for food:" and Adam hearkened info the voice of Kve, and ate of the tree and the history of human troubles began. Xo\v. the man has hearkened to the voice of the tempter, and eats in excess of his body-needs. lie must eat to live: but that is not the true equivalent of to live to eat. The ob- ject of food is the nutrition of the body rather than the irratitica- t ion of the palate. It may be well next to examine these different constituent elements of food in fuller detail both as to their diges- tion and their destiny. (MlAPTKH II. KOIIMS OF FOOD --WITH TIIKIIL DKiFSTlOX. Carbo-hydrates Albuminoids Fat-salts. Licbi^'s irivai division <>f fin nl in! i ' hvdro-carbons. or " fu 1- food, "and albuminoids, ur " tissue-food." though at one time subjected to much criticism has. in tin- main. stood its ground. Modern advance in physioloii- ieal clieinistrv certainlv lias told us that albuminoids are oxidised in their retrograde metamorphosis and so contribute to the bodv-heat; we know. t<><>. that fat is neeessarv to the formation of healthv i is- sue -as seen in the rod liver oil so much in repute for the treatment of phthisis- -and so to some extent is a tissue-food, as well as a fuel- food. Kvcii certain salts, as the malates, the citrates and the tar- trati-s are a fuel t'ooii. in that the malic, citric and tartarie acids :uv oxidised, while the hase (lar^elv potash), appears in the urine a- a carhoiiate or mav he a luhate. The muscles re(piire potash and the Mood >oda: whv we do not vet e.-aii-e since the davs when ('ain kept sheep, and irave wav to ungovernable temper and beliaved l.kc a carnivorous brute, m hi- murderous instincts, man has been tempted to take meat to i_ r rat:f\ his palate, to an extent far bevond his real t issue-needs. Man i- i;kea .-team engine in that he is a piece of mechanism in which - burnt. (Vrtainlv tlieiron framework of t he engine ru-:- a slow oxidation and needs repair: and so do the tissues of man \\var out. I he engine needs oil to lubricate iH bearings, and >uiidr\ o'her matter- which ha\e to be cojitinuouslv supplied to \\. 'Ill-' animal >d\ ha- other wants than mctvlv "fuel-food" and ~-M"-' !. a : ' (or instance. The engine is a means of heat- n:L r water into team. ' -in'_' that steam to put wheels int" motion. >,i.. ;o motor power. When the eii- -'o much more water and fuel. \\ hen a mail ''\''!'t- liiin-el; he a .-o produce-: more heat !iv increased o\ida- t'."!! a 1 'i '' <','. -11 Mi ; t :o!| of : food, Liebi^r i]o|llitles- \va- 111 error '' a--M i! : : : ' ,.i : : :: ac % ;\ . t :. a dm mi noid ti.-sues art 1 consumed. FORMS OF FOOD. No more than the framework of a locomotiye when ascending :in incline. An engine doing hard work will need more oil for its lu- brication than one doing little work; and probably will sooner have to l)e sent to the repairing shed. A hardworking man may wear out his muscles at a more rapid rate than an idle man. But all the same in the locomotive and the man, the framework and t he t is- sues do not " burn," but rust, or undergo a slower oxidation. (In forming conclusions from the amount of urea the body ash the perpetual and ineradicable dilrieultv has to be met that urea is the iinal soluble form of nitrogcnised waste derived alike from the ///,/ a* ni//\/i/ti]>tit>ti, or surplusage of albuminoid food and from effete or worn-out tissue.) Just as when the body is at rest its tempera- ture is maintained bv oxidation of hydro-carbons, so in activity the combustion is the same; onlv greater. Consequently the tissue-food for tissue-repair actually required is small, and more albuminoids are usually eaten than are absolutely needed. Granting that the general health of convicts deteriorates on an insufficient dietary; and that the system sulTers when imperfectly fed; and that when work is hard more food, especially of the stimulating nitrogenised charac- ter is given, as the result of tin; teaching of experience; still the main fact remains unaffected, \\z, , that the actual wear and tear of the albuminous tissues is small, and can really be met by a dietary far less rich in azotised matter than that taken by most persons. Look at tin 1 lusty babies fed on '' Pobbs," consisting of bread and water (with little if any milk), tobe seen in any agricultural district in Lngland. See the huge navvy " Lincolnshire bred," reared on bread and bacon, or dripping and potatoes; or the Scotchman built up on oatmeal: and we can understand that the constructive [towers of the human organism can successfully contend with great ditli- ciilties. But all the same, when the navvy can procure snme beefsteak he can do a harder day's work: and, I am informed, that a Highland gillie, when lie shares the sportsman's repast a dietary superior tit that to which he is accustomed waxes in vigour and energy, in an obvious and unmistakable manner: uhile 1'r. Kuiiruson of Bolton has told us of the improvement IM < was added to their bread and butter and S MAN I 'A I. OK DIKTKTK'S. 1. Carbo-hydrates: '.'. . Mhiiminoids: :;. l-'at: With ;i small sub-class 4. Salts. Water MO is essential to the body, but it cannot exactly bo classed as a " Food. " Carbo-hydrates.- I'ndrr the term Carbo-hydrates are classed the staivhv, or farinaceous, or amyloid (as \ve choose an Knglish. a Latin, or a (ireek term), and the saccharine elements of our food. Starch consists of Carbon, Nitrogen and Oxygen (having the formula C,H,.(M and is found in all the cereals: especially in those used as the food of man, wheat, oats, barley, mai/.e and rye: it is also found in the pulse tribe, or legumes, as the pea, bean, lentil and the haricot bean, as also the dalil of India: also in rice, buckwheat, sago, tapioca and arrowroot, and the quino of IVrn. It abounds in the potato, and other roots (which contain the germs of t he new plant), in carrots, parsnips and turnips which first produce a root, from which again a seed-bearing stem is developed ; and is part of the unripe fruit, which becomes sweet as the starch is changed or converted into sugar. Starch i- the food of (he seedling plant. To take the case of a grain of any cereal, it contains starch, albuminoid matter, and earthy salts: while oa,ts and mai/.e also contain notable <|iiantitics of fat. \\ hen the plant '.Terminates the starch is converted into sugar, (as the liaby plant ret pi ires it) 1>\- the action of the diastase (an al- bum iiion- ferment ). as the seedling grows. Insoluble starch is con- yerted into ,-oluble sugar in the grain: just as it is in the human mouth. The plant store- up food for its young: and that food man take- fc>r h!s own use. \\'hv doe-: the store of plant food take t he form of insoluble starch? I>ecause if soluble il would be liable lo be di--o!ved liv water: and after rain the grain field would be bar- ren. lii-enuM 1 th food elements wen- wa-hed awav in solution. In- soluble -tarch can be stored. A rapid germination i- artificially set up by the process of malt ing": which wii! o.-ciipy our at tent um furt her t>n. \\ In n man ate un >ked grain, as he tlid at an early period (as tiie worn molars of graminiyorous men .-till tell us when dug up), he ground i; slowly under hi- teet h ; and during t his t inie the starch came i' contact with the saliva, which bv its diastase converted this FORMS OK FOOD. '.I starch into soluble dextrine (with the starch formula) and irrape sugar ((' !!,..< >,,II,O). The action \vas exercised upon tin- outs id.- i.f the starch granule; tin- remainder passing <- came fullv dissolved. (All starch granules however are not equally acted upon, and where much starch food is taken a certain quantity of them are to lie found in the t\eces. ) When man came tirst to crush and then to grind and cuok his food, a new departure took place. The toil of grind im_' his ^rain was done for him in a less laborious manner. Disintegration took place in the mill, lie could cat, faster. Hut if no other change had gone on. this might have been a verv questionable advantage: for it would have had the result of filling his stomach with insoluble starch granules (a fertile source of indigestion). The effect of heat upon the starch granule is to crack it and thus to form a chan- nel bv which the saliva could reach the interior: an important mat- ter, lint another change goes on of which the knowledge is far less general. The starch is converted, largelv into soluble dextrine. (When a portion of well-baked Hour is subjected to the iodine test, the conversion of the starch is readilv seen.) Consequently the fa- rina is speedily transformed into soluble matters bv t he saliva. The existing dextrine is carried forward to i^rape suiiar: while the remaining stan-h is largely changed into dextrine. Such then is the elTect of the act of cooking upon the starch granule, (irmd- ing ynd cooking lessen the labor of the jaws and the salivary glands.* Disintegration and solution constitute the digestive act. The comer-ion of starch into ^rape suirar is brought about bv the sali- va rv diastase (an albuminous bodv whose formula has not vet been determined), bv a process of hydration: and grape sii'_rar has the formula) ( !!..<> ,.II..O). f.r., some water has been introdueei] in'.o the molecule. The saliva is operative in the mouth and in the LMillet, ami also in the stomach until it becomes distinctly ae;d. The soluble ^rape-sit irar passes through the wall of the stomach into the blood. This removal of much of the starchy matter of the food al'ow- the Moniaeh toad upon the other constituent s. \\'h''ii food tilv swallowed, our mastication is imperfect from bad lee'.h, ;!), Ill MA NT Ah Oh" DIKTKTirS. stomach is hampered and embarrassed hy quantities of unchanged starch, and its digestion is slow and painful. When the stomach becomes distinctly acid, the conversion of starrh is arre-ted. When the stomach has done its work mul gas- trie digestion is complete the acidity seems pretty much exhausted, and the divine (as the pnitaeeons mass is termed) finds its wav into the duodenum, \\herc it heeoiiit'.s mixed with the bile and the pan- creatic secretion. In this alkaline medium the pancreatic diastase comes into piav. and the transformation of insoluble starch into soluble dextrine and grape-sugar re-commences. As the more or ie.-> disintegrated or denuded starch granules pass along t he small int'-siiiie thev become 1'ullv dissolved into grape-sugar which pusses into t he blood of the portal vein. Mich then is the digestion of starch. lint before following up the historv of urape sugar in the bodv. it will be well to consider the ditl'erent forms of sugar. Sugar ntav be divided into crystalline or cam- suu'.'ir ((',! I ,.( > n ) and glucose or grape sugar. The crvs- ta'dinc sii'_ r ar is the object of the sugar-baker; and the fares of sugar lioi!in-_ r . treacle or molasses, are the non-crvstallisable sugar. On the other hand non-er\ stallisable. or invert sugar, otherwise levulose, is theobje.-t of the manufacturer who supplies the brewer with sub- stitute- fi>r mall, ('rvstalline suirar is found in the sugarcane, the be^t root, other roots, the maple and t lie sugar grass. Hot hare sweet to the taste; e rvstal 1 i ne siiirnr being more intensely sweet, whi.e the flavour of non-ervstalline sugar is liner to most palates. A- Migar i- the food of the seedling plant, so sugar is found in all \ouir_r shoots (notably in those of the briar and the grasses, as all rural diilil ivn kn< >w ). Although eane siiLTar requires no digestion to tit it for absorp- tion i! mav be eonsnlered probalilv that it undergoes conversion into giMjii'-.-ugar. certainlv in part, if not wholly before leaving the ali- incniarv canal. If cane siiLTar lie introduced into one of the vessels re n la t ion, it passes oil' from the svstcm without lie ing apes. still in the form of cane sugar in the urine. 1 ';.j-;ir be introduced into the alimentary canal it v. sav, I'oi- subser|ueiit assimilation, sugar similarly . : j, U ] now in the form of L r rape sugar in- - I_M r. " ( \ 'aw. ) i,,. -ti'j'iir \\hether dei-ived from starchv or i||i ' . , '' ' ; ;J matters 11"! paSSCS lllto the pof- to the liver. Mere it is dchvdrated, or FORMS OK KOOI). 1 1 turned buck into glycogen, or animal starch ((' H^OJ. In this in- soluble form once more it can be stored for the bodv needs. Carbo- hydrates then furnish the glycogen or bodv-store of fuel in the liver. The liver Mores up from each meal so much glycogen: and ghes it oil' as inquired; otherwise life would be onlv one drearv meal. (Any disturbance in these glyeogenic arrangements leads to the pres- ence of sugar in the urine. These disturbances may extend from the mere presence of sugar in the water after a meal, when the de- hvdrating power of the liver cannot keep pace with the diastatic ac- tivity, up to the dread disease diabetes.) The insoluble store of glycogen is given off as required in the form of soluble grape sugar: which is probably burnt upas lactic acid ((',. H...OJ in union with soda, as lactate of soda. (.Muscles have their little stores of glycogen; the muscles of the embryo being es- pecially rich in it.) Such then is the history of the Carbo-hydrates, our great '" fuel- food": corresponding to the coal in the tender of the locomotive. The surplusage of grape sugar forms the fat, or adipose tissue of the body: a further reserve of '"fuel-food." The store of glycogen in the liver is readilv got at, and so we may liken it to the coal-scuttle bv the fireside, while the fat deposit is the coal cellar. In some individuals it is spread over the body generally: while in others the omentum and parietes of the abdominal muscles are its chief seats. In some animals, as the pig for instance, the fat is wide-spread and general, while in the camel the fat is stored in the hump, and in the codtish the liver is the seat of the storage of fat. as well as of glvcorjen. This grape sugar is the natural bodv fuel, anil where it is burnt up, the organism perishes of exhaustion: whether in starvation or acute disease. This matter will be further discussed when the diet- etic treatment of exhaustion is given further on. Albuminoids. Albumen is a complex bodv notablv containing nitrogen. This is t he cardinal matter which fits ii for the noii-oxidis- able framework of the bodv in which the combustible hydro-car- bons uiv burnt. "Of all t he elements of t be animal body, nitrogen has the feeblest attraction for oxygen: and. what is still more re- markable, it deprives all combustible elements with which it c"iii- bines. to a greater or less extent, of the [lower of combiniiiLT w;: h o\ \ "vn, tiiat is, of under^oin^ combust ion. " (IJebi^-.) 1 v virt ue of this nitrogen-factor then, the albuminous t ; --.MIC- arc prevented from the body-combustion extending t" them. Like the 1'J MAM'AL ('!' DIKTKTK'S. framework >f the locomotive they ru.*t hut lo not burn. Tlioir composit ion is as follows: o jiA.r^s, From this we can sec that thev differ from the hydro-carbons in the fact that thev contain some sulphur as well as a distinct amount of nitrogen. The eg^r from which the living bird is developed contains alliunien, some t'al. and water. Probably the shell furnishes the iime. White of egg is typical albumen. Albumen is found in the muscles or tlesh of animals; it is found in milk, as caseine, and in all seeds, notablv the pul.-e tribe, whose seeds are rich in vegetable caseine. A certain proportion is found in cereals as the gluten of wheat . for instance. It is as necessarv for the seedling to build up its tissues as it is for a babv. The ferment of seeds which converts starch into ^rapo su-_ r ar. is an albuminous body. Albumen in a iluid form as the white of e^g. coagulates and, forms a firm Avhite solid on boiling. Vet easeinc. as in cheese, softens under heat. Milk does nor, coagulate on boiling: but meal juice does. Consequently if an infusion of meat be rai-ed.to the boiling point the albumen is coagulated. Hcef tea raised to the boil and strained loses (with its albumen), what food- value it possesses. Flesh cooked before the rigor mortis sets in. is readily masticated; and the Abyssinian it is said cuts his steak from the living ox as he wants it. Once the rigor mortis has set in the flesh is hard and t"iii:h: consequently it is customary to keep it until this has passed away before eookinir it. The cH'ect of cooking upon muscle is to Ion-en the muscular bundles or fibnlla 1 from each other, so that they are readily torn asunder and crushed bv the teeth. Insuffic- iently < ked meat is hard and resist- t lie act ion of t he teeth : over cooked meat is stringy. Perfectly cooked flesh is more savoury than either underdone oi- overdone meat. \\dien taken into the month the muscular fibre-; are torn asunder and crushed bv the act of mas- tication: so that when t hev enter the stomach the gastric juice can readily att; ". I f meat be not chewed but bolted, t he solvent tiee can o] upon t he exterior of the mass: while "lumps" I'lTi-nd tli' 1 : arrest the milSenlar fibre- Split Up into discs, and the protop|a-m i- --. .!ved from the vegetable cells. *' ( M. l-'oster. ) Tiie a , b'ni. riot; - -ii'om o] bread or live]- is dissolveil and the FOKMS OF FOOD. 1:) starch granules set free; while the albuminous envelope of tin 1 fat cells (adipose tissue) also is dissolved and the fat is iH't free. Th- food is changed into a pultaceous mass. ' such pieces as most res;.-; the gastric juice being the last to leave the stomach." The digest i\e action of the stomach is exercised exclusively upon albuminoids: carbo-hydrates and fat being untouched. The solvent notion of the gastric juice in breaking up muscular tibriila- and vegetable matter, is irreatly aided by the movements of tlie stomach, which mil its eon- tents about. While digestion is proceeding normallv. a sense of well-being and eomfort is experienced: a matter which has been practically utilized by the Anglo-Saxon, who invites men to a good dinner before asking them to subscribe to anv charitable object. So successful has this been found that it is said. "The road to an Englishman's pocket lies through his stomach.'' On the other hand, difficult digestion has a malign and untoward eil'ect upon the temper and disposition, and a stomach-ache is per- ceptible in jnanv of the sentences in Tom Carlvle's writing-. A sudden shock will at once arrest the muscular movements and the gastric secretion, producing a feeling as if the stomach and its contents had been changed into a heavy hard substance. Ouietude is con- ductive to good digestion, and an active man should .-;t or lie do\vi, after a good meal just as his dog does! Animals Jill their stom- achs and then lie do\vn not having the ambition of man. or bein^ interested in the absorbing acquisition of wealth. As digestion proceeds the pyloric ring relaxes and t lie chyme find- its wav into the duodenum. The aciditv of the stomach seems to exhaust itself in the digestive act. and the divine is readilv rendered alkaline bv the bile. In this alkaline condition albuminoids are readilv acted upon by the trvpsin of the pancreatic secretion wind; completes their solnt ion. .1 u -t as we saw t hat starch is dissolved bv hvdrat ion. so is an albu- minoid. An albuminoid previous to sol ut ion is termed a " protcid. " When rendered soluble bv the digestive act it is called a "peptone. " It has been rendered soluble bv hydration so that it inav pass through the wall of the alimentary canal, and enter the portal vein. II;;: a- a soluble peptone would a < steadilv slip out of the circulation '< the kidnevs as it linds its wav in bv the portal venules. it is dehv- dratei] and once more made a proteid in the porial b! 1. ( \\ !;.:: this does not take place properly the peptone appears in the urine as " fa l.-e " albuminuria. ) When the albuminoid matters reach the liver, a certain proo.>r- U MANTAL OK IMKTKTICS. tion i- elahorateil into t he serum-albumen of the ?t'r/nnr ttfiHf/nini* for the nutrition of the tissues. But as the framework of the loco- motive needs little repair, so the albuminous tissues of the animal bi ., iv iv< mire- little repairing material from day to dav. A suttic- ieiiev can be found in a dietary far below what is ordinarily eaten bv man. and especially eivilized men. For fifty years Lewis Cornaro iued in health and strength and vigour on fourteen ounces of food. mostly vegetable, and twelve ounces of liijfht wine dailv. I have a su-['icion that the said Lewis Cornaro belonged to that stalwart and .-"inewhat corpulent race of man of whom it mav be sai.l ''that the le.-s t hev eat a nd drink t he better they are," and who frequently are _:' \ "ci tsnrie. But allowing for this, it can safely be said that most people gratify their palates bv consuming more albuminoid matter daily thai) their bodies act uallv rcimire. This surplusage, is called the " In.riis 1-u/i.vi/iitfiftii/i." \\hat becomes of this litstt* t'OuxuMjitian? It is burnt up. and oxidixed in a descending series as tvrosin, leucin. kreat:ne, kreatinine. passing on to uric aeid and urea. It is uniiee- es.-ary to ^ive the formula 1 of these different substances, except uric aeid ((' ILVO,) and urea (MI.. .CO). '' The antecedents of the urea in blood are in all probability, partly the kreatin Formed in the muscle and elsewhere, partly the leucin formed in the alimentary canal, a- well as in various tissues." (M. Foster.) Thi- i- a piece of phvsiolo^v of which we have as vet but broken h'_ r h;s. It i- cnoiiLih for the present consideration that tissue waste and albuminoid excess are burnt up. (mainly in the liver) into the abo\ i--name(! product, of retrograde albuminoid metamorphosis. And wMli these e\ercinent it ions matters the physician has much to do, e-pci sal 1 v a- \ car- ad \ a nee. \\ e all know tin- sen sat ions of well-be- ;v_r 1 1 rod need bv a u-ood meal, under t he act ion of a competent ditT (1 >- t on; ei ation- which have ever had a potent attraction for the A TI'_VO >a \on race, \\ ;: h whom //ni/t // rim nx ririt/Hifx ha- been largely a rn'ei'!' conduct. But when the diirest ion of albuminoids is not . then the case i< widely different. Mr. Lander Brnntnii. I-'. U.S.. In- -hown that peptones in the general eireiila- ' "ii a- nii; and when the liver is deranged toxic lV " a re fi irined which remh-r t he indi vid- :;:u u rr i.-h-'-i. i ;i i ea-e. ;st L r a\e me a verv vivid account ojie day "t !!:' i-;]'i . n her. ,\i lirst -he had the wnnted sense two hour- after the meal lh:s pive way to a t> -.(.[ v oppc,-;].- ci,.i,i;t ion of -n and sense of mi-cry and FORMS OF FOOD. l.~> impending evil. This condition is not uncommon, tin- '' liver stutTs' or mill- products of deranged hepatic action having tin- oppo.-itc effects of the normal products of digest ion. The question may now he put: " How is it that nearlv all of us eat too much meat, or its equivalent and vet onlv a certain proportion sutTer, as beinir hilious or r. Murdiison happilv phrased it, and is, usuallv, equal to dealing suc- cessfully with a quantity of albuminoids, far in excess of the body needs. The answer is then " So lon\ It may not be the act of the individual but that of an ancestor. The father mav indulge in excess, and the son sull'er for it in the form of an inetlicient liver. "The fathers have eaten sour grapes and the chiidi'en's teeth are set on ed^c! " Verily, it is so! There are, however, other mat ters of albuminoid descent and lin- eairc. that must not escape our atlent mn; these are the bile acids. I5oth contain nitrogen: and one contains sulphur ample pi'iioN ot their oritriu! Clycoeholie acid has the formuhi (('..,11, N'O I: and tan i-ocholie acid ((',, IL.XSJ)). Sonic persons sull'er from ' mia " while others sit tl'er from " ] itluemia " when their liver- are out of order. Further some persons who are " hi i ions " m eari\ ii!e ; o.-e their biliousness and become " polity '' in middle a^'e. I'holo-mia Iti MANUAL OK PIKTKTK'S. and litha'inia equally and alike are causally related to the albuminoid elements of our food. Indeed, the products of retrograde nitrogen- ised metamorphosis are fertile sources of disorder and disease. Dr. (icorge .Johnson. K. K.S., has pointed out that kidney disease is set up bv hepatic mal-products passing out in the urine and in doing so irritating the kidnevs: and has written this trenchant sentence " fii'/ut/ i/i'i/i //!'/(// in// /.v ii f' of {lit 1 lout] continued eUininn- tioii of j>rtnl in'{s <>f fr. Beaumont . his medical attendant, paid him the most scrupulous, attention: and in return St. Martin permitted him opportunities for inspecting hi- stomach when in action. The case created an immense attention at the time, but is now disappearing from, our literature. 1 >r. Beau- mont found that beef, mutton and pork took three hours for their digestion in the stomach of St. Martin, and cheese three and. a half: but for the latter a much longer time would be required with some stomachs. 1 1 is broad results were that the ilc-h of animal- is no, quicklv digested. His conclusions remind, mr of the heart v eater who after an ample tish dinner remarked that " he felt - carlion and much less o\\u'en than the e;irbi -. has t he formula ((', II ,.< >. ) Fat can hardlv be -aid ; but rathei 1 can be broken up into, a fatt\ aci i a'.<; :'i \ >->T\ >[.. The MAM A I. <>K IMKTKTICS. t'aitv afiils ;ir' t hive, stearic. palnnt ir. anil oleic. Stearine is the lii'iiH-s: fat, ri-;ililv u'oiiii;' solid at a low tempera! ure. \vhileoleine is .-till iiuite tluiil: anil palmiiis stands between tin- two. The matter is ivaililv seen in a bottle of olive oil in eolil weather. Animal fat contains a larp.T proportion of stearine. ami mutton and beef suet iiuii-klv ^0 hard, liroadlv speaking, t lie digestibility of a fat is linked with the proportion of steai'ine it contains, and with the tempera- ture at whieli the fat pies linn. Thus beef and mutton suet an; les< dip'stihle than butter or lard; while the best cod-liver oil has its stearine removed by free/in^. Fa! is derived from animals and vegetables, both as fats and oils. Whale oil is too rank for food, at least, for ordmarv men: though the Fskimo revel in the blubber of the whale and the seal. ('<>o\i-r. which I >r. Mantel! lias mad" famous. Ilisstv was a cave :n tli'' .-olid roi'k. under a <-haik ciiiT; so that wln-n a lar^e portion "!' tin- e ' . ie \vas buried alive, lie \\a~ ''-tmialed to u'ei^h about I i'ii i --. i- accident occurred: of course no hope of his sun nti rta tied. \>\\\ \ In davs later tin- \vo]-kmen removing the '. lie. and pit him out alive; hut old v wei^h- ;n'_ r I 11 . \ ' In- must have perished bin for tin- nioi-ture win. li i ii the roek\ -ides of his cave. I hiring this i")!^ p, .;., i ii,^'j-\ nwii fat. 'I'he Tvroli-.-e chamois hunier FOKMS OK Fool). l;t lias found by experience that a piece of beef suet is the iicst and least cumbrous food lie can carry with him on to tin 1 mountains. His choice is a wise one. Fat is not affected l>v salivary nor yet by pistric digestion. It is onlv when gastric digestion is over, and fat conies into contact with bile and the pancreatic secretion, that anv change is effected in it. The change is not molecular like the hydration of carbo-h vdratr. KiiiLT Cham'-crs tells the Morv of a phi hisical Scotch terrier who whined at til:- door of the cupboard in which hi- cod-liver oil was kept, if ;t wa- l'ori_ r <>Men. The late 1'rof. .1. Hughes llctinett of Kdinbiir_yli tir-t inlroduceil the use of cod-liver oil into the treatment of phthi-;-. There nothing magical about it. it. is merelv the mo-; digestible form of fa:. Still, it is a mi^htv matter in dealing wit h wa~t inir d isea-o. Tiic . Selec- tive tissues of stroma improve under I;. The phthi-ica! pa!:e-, (pientlv linds in it the mean- of -^tavMiu' hi- ilisea-e. Tak' an hour and a half after meal-; il ijUickiv parses out of ti!< ii, and so Lfivi's that viscus little oil'cncc. Taken In-fore a !;:.- M L'<> MAM AL ut in some cases, especiallv when the bowels are the scat of tubercular disease, the oil is voided m -//^/.v\r and unchanged. Here the paiHTi as is clcarlv unequal to dealing with it; and it is useless to persist with it. From tlie fact that fat is emulsionised in the intestines, chemists have heen led to mutate nature, and form fat emulsions. In milk, fat exists in the form of an emulsion; and the addition of a certain amount of milk to the dietarv provides fat for healthv tissue forma- tion, in persons wit h the most tetchy stomachs. Or cream with a little flavouring like maraschino, mav he taken about an hour after a meal. P>v so do;iii, r in maiiv eases it does not become necessarv to resort to cod-liver oil. Fat emulsions are more digestible, or rather assimilable than unemulsionised fats and oils. There are many fat emulsions in the market, of varving value, and various flavours, lly drol cine and oleochyle are cases in point. Hut there is a difficulty in keeping them, as sooner or later the emulsion separates. One specimen I had for three years before, it began to part: but for sun- drv reasons | have no intention of giving Us owner a gratuitous ad- vertisement bv mentioning it here. In other eases the oil has been mi \ed with malt ex t ract : and t liouirh this 1:1 ves an emulsion of coarse oil-^lobnles, in time the oil gets to the top. Then in the (,'remor I lordeat us of Leollnnd the emulsion form of fat is preserved; ami Oleobyne is an emnlsionised fat. These last contain fat with soluble carho-hvd rates, and are palatable as well as being capable of being kept for ahv length of time in their tins. Such preparations are in- dicated where the palate objects to cod-liver oil; indeed the fat in both cases is a better fat than the oil; while the form of emulsion is. favourable to assimilation. Thev form indeed vei'v complete fooiis for in\;i!ids and travellers. \Vitha little farinaceous matter, as a . ud a little milk, thev are well adapted to goutv persons and tho.-e who -ulTer from Uri^ht's disease. Fat-eat m'_ r amoiiLT adults is fort UliateiV on the increase at the present day; if the valuable hvdro-earbon is in growing d:-fa\oiir in the nursery. Intelligent person- ai'e now eating fat because ihcv know 11 is ^ood for them. \\"heiie\ cr there is aii\' leiidenev to tubercle, the individual should learn to eat fat. ju-t as a seafaring man learns to ~wim. A-- a jihvsician to a Chest Hospital 1 have learned to dread the announcement that fat is no longer taken. es_ FORMS OF Fool). peciully if the individual is of shannons build, with :i small narrow chest. In inv opinion the existence of a considerable an -a "I" affected lung where the digestive powers keep up. is less fraught with evil and less prognosticallv significant than intractable wasting with verv little disease in tin- lung. The statement often made t hat '' fat is hi lions," as he ing a direct irritant to t he liver, is ineonvet. Certain it is that when the dietary is improved in some eases the liver is upset hv the ne\v demand upon it: but this can alwavs be met by a cholagogue and a purgative. Salts. -Certain nun-game principles are also essential to our health, mainlv chlorides and phosphates. When certain vegetable salts are lacking in the dietarv. the disease known as scurvy is in- duced. The early navigators of the oceans which lave the shores of the new world were terrihlv alllicted with scurvy, in consequence of their dietary of biscuit, and salted meat. Anv vegetable matter, especially " scurvv " grass (cochlearia ollicinalis) a member of the ( 'ru- cit'era 1 , at once brought relief. Land scurvv is occasional 1 v seen in pel-- sons who abjure vegetables, as do some dvspepties. A cruel old I Mitch punishment was to feed prisoners on bread made wit hunt salt. Much obscurity still overlavs the 1'u net ions of t hese hod v- salts. " \\'e know that t he various saline bodies are essential to health, that when the\- are not present in proper proportion-, nutrition is aH'ected, as is sh>,wn hv certain forms of scurvv: we are aware of the peculiar de- pendence of proteid natalities in the presence of salines: but hcvond this we know verv little." (M. Foster.) A vyood illustration of the value of the body-salts is furnished hv watching the effects of arrest- ing the night sweats of phthisis. A- soon as the out pop I'lnir of the salts in the sweat is checked, the appet he returns and soon the pallor "! the features gives wav to the hue of returning health. The etl'cct ]s often almost magical. Chloride of sodium, our common salt, is a palatable addition to our viands and especially to the tlr-h ot animal-. I'robablv from it. is furnished the hydrochloric ac;d of the gastric juice; while the soda goes to the livei'. as the alkaline hascof theglyeocholates and taurocholates ,,f the bile. The ph,,~ [iliales too are eijuailv important. Phosphate of lime - iv.,u :-:> tor the bones of the body, and is t'urnisliei] by the cereal- of o< ;: - conspicuous for tin- tenacity with which It holds a larjv inian: :\ of phospliatc of lime incoi'po rated with it." i 1 'a\ v. i It i- found indeed in all the structural cl"in.".;- <>: L'-J MAMAL <>!' I >1 KTKTK 'S. I .e.-ithin, ilic food of tin 1 nervous system, is a phosphorescent fat. Then potash is rcijiii.-itr fur the muscles, ami red (Corpuscles of the blond. \\liv theff .-hould be phosphates juul potash in the hlood- urpuseles with chlorides ami soda in the plasma around, \vedo not vet kiinw. Indeed, this is part of the dafkness undispelled as to the hod v -salts. "Although >o closely allied in t lit 'ir eh finical pro pert ies, jiota-h and soda cannot be made to replace each other in the living svsteiu. anil the same is likewise true of lime and magnesia.'' (Taw.) \Vliatc\cr the peculiar part plaved bv saline matters in the bodv, \\ekno\\ their importance, bv the consequences of beinu' Without, them. The phosphates, the chlorides, lime, soda and potash, are e.-seiit lal to iicait h and life. "Water, \\ater uudenroes no change in the bodv. nevertheless it is a most important matter. Solution is an essential part of diges- tion. Our tissues are bathed in fluid: our secretions How. If hunger secures tin 1 taking of food, a still more imperative sensation provide.- for the neeessarv fluids. Thirst is the security for our sup- plying our tissues with a sufficiency of water. When cut oil' from food and drink it is thirst which drives the sutl'erer delirious, and short iv closes t he scene by deal h. 1 1 linger kills more slowly. Water is even more essent ial to life than food itself. Water too. bathes t he tissues and wa-hes awav our waste and excrementit ions matter. The \ a sen la i 1 svsteiu. like the canals of \' en ice. provide t he fond and take a\\ay the waste and otTal. Water has, too. other properties in the In. iv. "\\atcr docs not it. -elf underL r o any chemical alteration, and hence i- not suscept ible (f liberating force -does not in ot her words, eon-i lute a foree-produeiiijr airelit . but it contributes to chemical changes hv supplying u, necessary condition for its occurrence in ot her Ixxlies." (1'avv. ) (TIAPTKR III. METHODS OK IM.'KI'AIMNC K()()|). IN the p re pa rat ion of food of vore. the palate has no doubt been the threat ^uide. Still, a blind instinct set ins also to have been at. work. Tin 1 cook lias been led to prepare vegetables with meal: to unite uTain ami milk; to boil the hi^hlv nitrooviiised heans with fat liacon: or peas and |iork. Kxperience at work through count- ies-; a '_;<> has no doubt instructed Man. alheit darklv. what combina- tions of food- arc ri-'jiiisiir for health under certain conditions. Sillier-kraut was a \visi- provision oi' ve^cta!li' food during the long winter, when salteil foods and cereals formed t he chief dietarv of t he people. A Lenten fast of vegetables was a useful liv^ienic. measure for clearing awav the maladies incidental to such a dietarv: as useful as vegetables to scurvv-stricken crews ln-forc the davs of lime-juice. No wonder people Ion ; a^ r o spoke of the anti-scorbutic properties of certain Vegetables. r,efoi-c pi-ocei-din^ with the preparation of foods, it mav be we'.I to -i\e a Lei hebv Table of t he comparat ive value of various edible articles as tissue-food and fuel-food, without anv pledge as to the absolute acciiracv of it. J t. is certainlv useful, as ^'ivini: a u'ood bi'oad idea of the value of various comestibles: 2} MAM AL OF I >l KTKTK 'S. c. \iati IN. XITHOCiKN. K'ye M-al W.W> .*(> 1'earl Barley '^.tiO .1)1 Barley Meal > - > 5.l>:5 .(58 Treacle. '- ) :!.S)5 Bakers' Bivad 1D.75 .S8 skim ( 'I se 11). 45 4.s:t Mult. Hi I'.l.oo 1.*!) Beef 18.54 1.84 Red llerrin-s 14.:J5 ~M7 Bull. ck>' Liver D.:!4 'J.04 White FNi 8.71 1.1)5 I 'lit a toe-, 7.1)!) .23 New Milk 5.11!) .44 Carrots 5.08 .14 Skimmed Milk 4.:',s .4:', (liven Vegetables 4. 'JO .14 Tunii| -'.<>:'> . U5 In eon.-ideriii!_ r the methods of preparing food, it may be well to commence wit h Meat. Meat. l!'iHiinj. One of the most ordinary methods of cooking meat is to boil it. Of old a piece of meat, a ball of oatmeal, and pos- sibly some ".Teens, (when they are to be got), were all put into a huge pot. which was t hen heated. The old Border rule was. " no brot h no ball: no ball no beef." That is. first came a basin of broth; then some of the bail: and after that when the ed^v had been taken oil' the appetite, the beef. If the broth was not supped, there was no bail: if the ball was not eaten there was no meat to be looked for. In those davs. when the broth was of moment, the meat was placed in cold water about a ipiart to the pound of meat. " Jt should be covered with water during the whole of the process of boiling hut not drowned in it the less water, provided the meat be covered with ii. the more savonrv will be the broth." From fifteen to t went v m :nut e< for each pound weight is t he ( Kitchener) t ime. But fre~h!\ k ll"d meal. /.<.. while t he riu'or mort is is on. 'akes a longer 1 1 me t ban meat which ha- 1 been kept ! i i 1 i n cull narv phrase il is " ri pe. M-at in.-' 1 - (rouirhh i about -I 11 per cent, of weight in boiling. \Vhen the liipior." the fluid in whiidi meat has been boiled is an obiei-: then the n icai must be put in co id water and all brought to ;M>' ! 10 '; but ' ihe meat is the lir-1 coii-idi'rat ion then the \\aii r mu-l : "' !io' "',- v In n the meal i- put. in it. " \\ hen M is ' In i j \\ ater, t he a I bunion of ( he lies h is i mined i- ; ' ' -. ; , 'face and to a certain dept h inwards, t bus .MKTHODS OF PRKl'AKINC FOOD. forming a skin or shell, which no longer permits the juice of the meat to flow out. nor the water to penetrate into the mass. The flesh continues juicv. and as well flavoured as it can po.-.-iblv become. The irreatcr part of the savoury constituents is retained in the meat. " (Liebiu-. ) Meat so prepared is very much more toothsome than meat placed in cold water. In boiling fish some prefer to heat the water, and add the ditfer- cnt matters as salt and vinegar: then to take the pan oil' the lire and put the fish into the boiling water allowing it to remain in the water the same time that is given for boiling it. One gentleman who lias his fish so " boiled " said the plan worked up to an h s 'b. sal- mon. It is asserted that the flesh is more palatable thiswav than after ordmarv boiling. lioi'ed meat puddings are verv savourv. The ordmarv beefsteak and kidiiev pudding is well known, but the contents of the paste mav vary: in Suffolk pork is substituted for beef: in Oxfordshire liver and bacon are placed in the paste. The best thing to do with an old partridge is to let it hang till it is ln^h and then make a boiled pudding with iu packing sonic pieces of fat and lean mutton around it. < ii-toin has settled the choice of joints for boiling and for roast- ing. In the case of a ham it, is well to leave the ham in the fat till the water has ^one cold; especiallv is this desirable where the ham is a drv one. \\ hen dried fish is to be boiled it is well to steep it in lime water first. This conserves the phosphoric acid as "bone cart h " or phosphate of lime; otherwise the phosphorus would be lost, and with it much of the food value of the li.-h. AV/.V////V. 1'robably this was the earliest form of cooking meat. The savage could put a piece of meat on a stick and have it kept before the lire. I Jct'ore t he ila vs of the " jack." do^s called "turn- spits" were engaged to keep the meat t urning before the lire. As well as turn Mi".', basting is required to keep the meat from hurnnrj;. The tiiuc for roa.-ting is a little more than for boiling. On the who,e roast meat is more; savoury than boiled men!. Ifoa-tinu; ,s a method of dealing with fresh meal: while salted meat is boiled. True to his theory of coagulating the albumen of i he mea: at th- exterior to preserve 1 he juice. Liebi"; advised that th"jo>>.; ' placed near the lire, and then after the -urt'are wa- hardened, to ulihdraw it a little. I'suallv however, i he o!>\ er.-c - pra : ha- t he .-auction of I )r. Kitchener. " The ha-t inir on^'h 1 forme* nke a religions dut v. A meat screen or rdlcctor ; '.'. L>'. MANUAL OF IMKTKTK'S. as it saves mal l>v keeping both sides hot." The fat \vliirh exudes is saved as dripping, \vlnle the meat juice is sent up as gravv. which gives relish to the vegetables eaten with the meat. As to whether the meat should lie raw or well done is a matter upon whieh tastes dilTer. When the mast meat is destined to appear on table in cold form onlv it is well to avoid cutting into it when hot. Liebig's idea of eondeiir. K ing ( 'handlers savs. " \o kitehen is complete wit bout an open range. Il is impossible to have a properly roasted joint by anv other means, as I learned hv visiting the private premises of a ' Patent Kitchener' maiiufaet urer; finding there an old fashioned iireplaee in full operation. He cared too much for his diet to employ his uwn works. " An oven, of course, is indispensable to a meat pie. Meat pies bear the reputation of liein^ indigestible, and probably they deserve it, hut whether this is due wholly, or only partly to the paste, and meat so treated is not itself indigestible, is a matter not yet deter- mined. The addition of eggs which get as hard as leather mav he sound practice from a cook's point of view, but t he physician and physiologist can not be expected to be in favour of it. lii'nili int. This is a verv savoury way of treating a slice of meat, lie i! a million chop. ;i lieefsteak. or a veal cutlet (which is often fried ). I >roi 1 ; nu; belongs too essent lallv to the cook's craft to he dis- cussed here. /'////////. l-'nr slices of meat, frying is an abuse except for bacon or ham. h i-. however, an admirable way of treating lish, though it may he ipiest loiieil if a fried herring is equal to one properly broiled , hrandered. The jlat tishe- are specially adapted for frying, and a fried sole is savoury food. lint if the cook'- fat be not suiticielitlv hot it soaks ml" tiie tibiv of the ti-h and few edibles are more indigestible than a had I v fried sole. With looser-fibred tish this carelessness is less the point of \ ie\\ of : he palate and digestion. /"/. I'h;- - ihe most economical method of cook in^ r : it is especially adapted to hou.-eholds where strict economy must be prac- MKTHODS OF I'KKI'AIMV; F< ><>!>. L' , tisen. A> Dr. Buckmaster observes, " All ami cverv kind of iin-a' will do tV)r a stew," and " All vegetables may In- cut int<> slice- and cooked in a stew, except potatoes." All gristly meat and trimniiirj with otl'a!. as sheep's trotters and pill's 1'eet, will do for a .-lev, ; of course, as he adds. " the better the meat, the 1 tetter the stew." An I nsh stew consists of unit ton. potatoes, and onions. ;ind un admirable as \\ ell as economical dish it is. Indeed, such compounds of m<-at and vegetables in a stcwpan and well moked would be must accept- able to most households, but are comparatively neglected in favour of joints. The Ion;: action of heat would ail'cct the staivh-^rains favourablv and thoroughly detach the muscular tilirilla- from each other and >o prepare the food for the action of the different digest ive agents and processes. As orilmaril v prepared a stew is deficient in fat. But care and knowledge are requisite for a trood stew and also time. "Time" is what all skilled cooks hen- for in cooking. Ha.-te in the preparation is the ruin of stews. I 'uriosit v. too, isa drawback: the lid of t he stewpan should never be lifted until il has to be taken otT. Then the savourv compound is sapid, fragrant and appetising. It is also most digestible This wa> written loiiir before science came to bear its testmionv to t he truth contained therein. Son /i. - -- Soup is alike a means of ^ratifviiiLT the palate of the wealthy gourmand, and feeding the poor in times of famine. A lijjdit soup is verv suitable food for the sick. Simplv. soup is an in- fusion of meat, flavoured with a little salt and some condiment. A: the rich man's table, soup is a very complex all'air. It consi- stock (the simple soup) gelatine, which troes llnid on hcatinir. often, cream an'l vegetables of all kinds and sorts: sometime- ;; . thickened with broken biscuit, as is done in the ('hanncl Island- and a verv nutritions food is soup so constituted. In some cases, lish is the chief meat const it iient. In ot her ca-e-. legumes take i he place of meat, whollv or partiv. e-peciadv wh vegetarian-. Like stews, soups, looked at from their food value, are ttnsat isfactorv as bein^ too poor in fat. \Vlicnevcr cream . i.-c/i, the objection falls to the M-round. Soup precedes other food, and ta!/<]> /'?'x." Indeed, many soups contain some wine. Old cooks over-season soups, which should not be too highly seasoned in order not to deaden or dull the gustatory nerve- iihrils: Really, the soup should just be seasoned sufficiently to stim- ulate the palate. Nor is it good for the lining of the mouth if the soup be served up scalding hot. On the other hand, cold soup is very unpalatable. The meat of which the stock is made, ought to be pounded and put through a sieve, in order to restore the natural eondit ion and properties, and give the meat infusion a true nutri- tive value. Then some broken biscuit, or some bread-raspings, or boiled potato put through a sieve, should be added, to supply the farinaceous element or conversion into grape sugar. In some cases, line sago is used. White soups made with milk, and especially when some cream is added, are very nutritive as containing a distinct proportion of fat and very palatable. /tut' 1 Mint Some physicians have advocated the use of raw meat, scraped or pounded, in certain cases. The advantages of such meat are not obvious to the physiological physician. Indeed, Dr. .1. II. Bennett discountenances such practice in these words: 'To give meat raw. however tinelv chopped, is to forego all the advantages gained by judicious cooking, and to force on the digestive organs double work." (Nutrition in Health and Disease.) Many of the advocates of raw meat have had to deal with hysterical women- a class so totally opposed to rational beings in every way. that it is no matter for surprise that uncooked meat agrees with them. The habit of eating uncooked meat has subjected those who indulge therein to trichinosis; and other ento/oa are common in Kastern Knropc, where this objectionable practice mainly obtains. Meat juice ami cold drawn beef-tea have not. at least, this last, objection to their use. In milk, we find an albuminous body, which does not require cooking, certainly. Considering that all proteids must be converted into peptones before they can pass from the alimentary i 'anal into the blood, any advantage to be gained from raw meat juice is quite hypothetical; and involves a lack of acquaintance wit h the physiology of t he digest ive act on the part of t hose who resi >rt to such raw meat. In the cooking of meat, there is no clinical or even molecular chaii"; 1 ' invoked in the proteid material. The muscular fibrilla 1 are loo-en I'd by the act ion of heat , while the coagulation of the albumen MKTHODS (iF I'K'FI'AIM N< i FOOD. L". renders the fibres morr brittle. Consey the eve. bewail to prefer white bread. In order I" a!- tain this (Mid the miller devised means to remove the external coat of wheat as bran. I'nfortunatelv in this external laver lies the bulk of tlie salts in wheat. l>y t his fateful gratification of the eve a cruel wronjjf was intlicted upon the youni: and ^rowin^ creatures. An erroneous taste dies hard, and the attempts to induce the proletariat to adopt whole meal bread have met with little, verv little success a- yet. Those who adopt whole meal bread have usuallv pas^e.l the ^rowin^ a^e. Flour, as now made, is far inferior to that of earlier davs. The destiny of Hour is the oven. Sonic of it mav iro another Li'ate. Imt the bulk crocs to the oven. Mixed with water, a little salt and vea.-i. Hour is worked into doii^h. is set before the (ire to rise; after whieh in loaves it is placed in the oven to be baked. Yeast is a 1'enuent- iiuj a^'ent (a form of lowly plant lift yeast fuiiLTiis). " The pres- ence of veast in a substance containing sn^ar, or starch, which is convertible into su^ar, and nitro^eiiisei] matter, induces certain chemical changes, comprehended under the term vinous alcohol.! fermentation. These changes in tlie nrakincr of bi-cad consist in the conversion of thesiijiar of the Hour into ! and <-<>,i!i- ^'.v; the lat ter in its dl'orts to escape from the dou^rh in which n is mi \>'d, distends it. forming vesicular spaces in its interior, and so can-in^ 1 to become porous or li^ht. M ucii of the alcohol is dissipated ;. ' process of baking.* hurin^ the bakin::, part, of the stardi ; dotibtedl is convertcil into dextrine (A. Hill Ilassalh. This- '. 3d MAM'AI. OK niK.TKTlCS. kent in the oven a longer time without burning, the conversion of the .-tarch int" dextrine would be more extensive and complete. From its vehicular or spongv condition bread is readiiv masticated and mixed with saliva in the mouth. For delicate children, in whom the saliva is deficient in quantity, or in qualitv, some guiding principle led shrewd persons to use only the crust of the loaf, which contains more dextrine than the crumb. This was a wise choice. Then came the preparation of rusks and tops-and-hottoms. Finally came " baby foods," of all kinds, a matter to he discussed further on. The principle underlying all " baby foods " is t he conversion of insoluble starch into soluble matters. Newly made bread is a poison to most dyspeptics. It is moist and readiiv goes into a lump in t he mout h : while stale bread is drier and of tinner consistency, and does not readily lose its vesicular character in the mouth. Hot breakfast rolls are toothsome but not digestible. The reason whv boiled paste is indigestible with manv persons is that it is not vesicular, but a solid mass. When flour has been mixed with fat. as lard or butter, as is done in making pastrv, the starch and fat arc so intimately mixed and incorporated that the saliva cannot get at the starch granules. Further, too. disintegra- tion is not MI easily performed as with bread, and between the two the stomach is handicapped with masses of unchanged starch and fat, upon neither of which has it any solvent, action. No wonder then that it aches! As the confectioners* wares consist largely of Hour and far. well kneaded into paste, they are shunned by the parents and guardians of children of tender years, from the ulterior consequences of eating Not only do thc-e masses oll'end the stomach but thev load the bowe]-; except when 1 1 ie i r i rri t a ii t presence set s u p d ia rrl 10 a for The inhabitants of the I nited States are reputed a dyspeptic race; and certainly a number of representatives of the threat 1,'epub- bc ha nto m\ consulting room. suiTeriii'^ from indige-t ion. In ; i ab.-eiiee of personal acquaintance \\ it h the New World I an to rely upon what I bear, and upon American cookery book-. In reading the instructions as to the making of "corn bread." I lind "ISake quickly and steadily In a buttered mon Ii i. i ,< I usually sutliee. " Th '- is not loh;_< for 1 111] II ' . Then it i- told Pie ! iie.-e cake- 1 1 le t line for t he s;di\ a to ac| u |>ou the ,-tai'ch. In the name ot common sense ran \ve wonder if the MKTHODS Ml-' I'KKl'AKINc; KMM]> :', 1 out raided stomadi sometimes protests? 1 Iain pep-d with immense quantities of unehaiiL r 'd starch il cannot, perform it- work without effort.* If corn bread up cakes were eaten slo\viv initi-h of tin- re-niiant dyspepsia would IK- avuiilcil. The albumen of mai/.e or Indian corn is Hi it gluten. Consequently it. will not alone make bread. The combination of inaixc Hour with wheat ilmir is what i- required for a readily digestible oread. All boiled paste, all boiled pudding like a suet dumplniLT. or a meat pudding-paste, ,-hould consist of a union of the two kinds of (jour. 'Ail baked pudd in.'j's sliould be made of t he two. espeeiallv when ep^s are used. \\liea! Hour and eii'i:- form a compound not easily disintegrated, however palatable. Certainly paste should contain the largest ]ira'-t ieal>le proponion of mai/.e (lour. If the medical profession were only ^enerailv familiar with the properties of gluten they couid L;'IVC a dii'ection to the d.etarv of the Jiurserv of a desirable kind. In the Xorth of Kn^laiul eakes of all kinds ai'e in vo^ue, and the frying-pan and tlu' " girdle." or ni'i'idle is in constant request as well as the oven. One form of cake is disappearing. \\ hen an audition was made to the family anbury cakes, comliinations of Hour, fa; . cm- rant- and eandied peel. The early emigrants to \ew Mndatid took their taste for cake- o\<-r witli tln-tii: and .-undi'v rolling-pins were in the hol.i of the " Mav ! lower." we mav depend upon it. The bane of all t he.-e eoiiie-t is their mdiirestibilit v on account of the:;- form 1 . n ( _ r soiid ma--' :M MAM'AI. (>K IMKTKTK'S. cakes arc tempting to the palate, especially in early years. A story is (old of a little tarch and milk is capital food. Unfortunately the cook' will add eggs, which increases the food value doubtless, but detracts considerably from the digestibility. The addition of butter is good. If the various forms of starch, as sago, rice, tapioca, etc.. were sub- jected to heat before being added to the milk the conversion of starch would lie great lv facilitated. Act ing on this principle. I have taught mv cook to put the farinaceous matter in a little pie dish in the oven. drv. and bake it for an hour or two, taking care not to scorch it by having the oven too hot. This docs not impair either sightliness or the flavour of the starchy matter. The conversion of starch is pn>\ed both by the iodine test, and bv artificial digestion cit her wit h malt or a malt-extract. The most perfectly digestible milk-pudding is made bv adding some ground malt to the baked starch, when the warm milk is poured on, and stirring the whole tnget her. aft er that set t ing it in a warm place for ten minutes before putt , tig in t he oven. The diastase of t he malt ads upon the cracked and changed starch granules, and the resultant product is lit for the weake-i liahv. invalid, or dyspeptic. Indeed, ground malt is a much bet ter a< id it ion than cane sugar wherever such sweet milk puddings turn ac d in a fastidious .-tomach. (Tin-re is however one point on whieh the conk mii-t be put upon her guard, i.e., not to add any ordinary -ugar to a pudding containing malt. It is sweet enough with the inalto- . Fspeciallv is this caution to he observed in t IIOM- ease- \\ he|-r ordinary milk-puddings sweetened with sugar turn -our in tin- stomach. ) Indeed, ground malt alone wit h a little milk makes a very n'cc pudding, and is improved by an egg. MKTHOPS OF I'KFI'AKIM; Fool) > The principle of employing farinaceous matter which ha- a.rcadv lieen subjected to heat (so that a considerable conversion of stan-h has ^ouc on before the human salivary diastase comes into play), is carried out in practice in the form of bread and butter pudding. Slices of stale bread buttered are placed in a dish, some currants arc thrown in, and then some sweetened milk poured over all: and the dish is placed in the oven: or bread is crumbed and milk added; but t his pudding lacks t he fat of t he lir.-t form. ( >r a milk-pudding can be made of broken captain's-biscuit (which is baked at a hiirh t em pe rat ure). The substitution of malt for cane su^ar. as described above, is all that is required for an ideally digestible dish for delicate stomachs; the flavour of maltose beinir also finer than that of cane su^ar. When milk puddings are served at table as a rule they lack fat. If hot it is well to place a knob of butter in the middle of the mass of pudding on each plate; it will melt before the pudding is cool enough to eat. and mi \es readily. Very fastidious personages would perhaps sav that such a practice is " messv," and object to " mak- ing mortar," but these objections do not outweigh the real value of the addition of the butter. If cold, like creeled rice, it is well to eat butter and su^ar, rather than su^ar alone, to the cooked farina. '/'In 1 I'nlttfn. The potato lies midwav betwixt starch and vegeta- bles. It is a vegetable neb in standi: and boiled potatoes ma-lied have been used as an adulterant -well, hardlv that to Hour in pre- paring dottu'h for bread. The object of cooking a potato is to trans- form it from a firm indigestible vegetable into a ball of Hour. About the cooking of a potato opinions ditTcr. Some hod. some .-team. some pour oil' the first water; some pour otf the water when boiling is completed, and leave the potatoes a little time m the pan. l>e- fore the potato disease in the Irish famine of lS4i!. potal-ies were commotilv boiled hi their " jackets," or skins. \\'hen boiled i; was enough to take the potato in both hands, and with a ifeiitle pud oil' came each half of the peel, and the llourv ball dropped into the 1 1 : ~h. llard potato is utterlv indigestible, and potatoes cannot, like other vegetables, be used, to stew with meat. Ma. -I led potato i- in;-' tioiiable. The cooked potato is beaten up and mixed with cream, or hot hutteraiid milk, until a ii^ht white product i- o'ota.n is mo-t palatable if well made: as such it can be eaten ;o m< mashed potatoes and sausage are familiar in all (own-, a- hou-c luiiche-: or a wall of ma-hed potatoes - made foi :'. I MANTAI, Ol- 1 DIKTKTICS. meat, or ;i cot tau'e pic. Ma.-hed potato with salt ami pepper Jllld set before tlic lire to tii-o\vn. \vilh a ^-ia.-s of milk. forms an ideal lunch- eon, according to !\m^ Chambers. Tin- introduction of tin- potato revolutionised the fare of Kurope in winter. Saner kraut the(ier- nians had: and pickled gherkins were common over the most of Mu rope, and in Southern climes some greens were possiMe; onions too 1 1 iev had : hut, after all, their winter dietary was deficient in ve^- etahle fond, and eolise' jilelit 1 V Scurw, and other scorbutic alTections, were rii'e. The monks cultivated the wild ejirrot and turnipas lux- uries: hut these were only for the well-to-do. The potato, which keeps well with a little care, at once supplied the desired vejjfetahlo food, and the winter fare of man was no longer without, the desir- able element-. I /I /.////< x. The vegetables in common use are mot sand irreens, while celery is a stem like rhubarb. In roots as the turnip, carrot, parsnip^, beet, mangel- wur/.el. also the onion, etc.. there are ijtianti- t ics of starch and su^ar. while m greens the leaves consist of vege- table pareiichvina of low food \aluc but mostlv rich in salts. The most common art- cabbage, cauliflowers, broccoli, Brussels-sprouts, spinach, lettuce, endive, salsifv. and other-. ( Vierv is an excellent, esculent f 1. In speaking of the value of alkalies in our food and especially phosphates. Liebiv; savs " The sure Li'iiide of man and animals has taught us how to counteract the deticienev of veal, lish and eiTLTs. in alkalies bv the addition of vegetables, potatoes, or salad. Kit'-hcu vegetable-, m tins point of view, till up manv lilanks. The I 1 (plant it les of salts of alkalies and alkaline eart hs. contained in manv of these, excites astonishment. ( 'elerv contains from 1'i to -jo per < -i -n t. , common salad '!''> to -.' ( per cent. , and cabbage-heads (l)iids) in per cent. . of t he weight of t he drv plant in the form of incombustible salt-." Of the value, then, of vegetables, there can be no doubt: nor of the -ure-foo| d n line) which led man in the davs of voiv to boil vegetables in th' pot with hi- animal matter. Tin- enicifera-, especiallv cabbage. howe\er, do not -'o into this pot. but into one of t heir own on account of t he oH'eti-i v e ,-meil " '^reen- water " pos- 'I'he cookiu'_ r of v c^-etatile- i-a _"-, n' art: more <-K I'RKl'AIMN'i; Fool). same. Potatoes should be du^ out of tin- ground the la-t po--i llionietlt before cooking, to '!" justice to tliein. With roots all. 1 greens when stale it is well to put them into eoid water, whi< h will freshen them ii|> a little. Vegetable matters arc sueeiiient and !"-' water rapidlv, wlneli impairs them in everv wav. Thev shoni 1 he plunged iii the pot when the water is hoiim^. They are a tiek'i.-h atl'air to cook. " Raw " vegetables are unpalatable; while if " ve-j-i- taliles are a minute or two too lon^ over the tire, they lose all their heautv and flavour." Fresh vegetables require considerably !>- time for sutlieieiit oookinir than do stale vegetables. The advan- tage of life- in the country is uTeat in the matter of vegetables. If taken fresh, thev. however. pr<'serve well in tins. After bein MANTAI. (K IMKTKTICS. picking ami wash i 71^ t hem, "let tin -in remain a while in the eolander t<> drain; lastlv. swinir them Mvntlv in a dean napkin." then place tin-in in tin- salad dish and prepare tin- dressing, and " pour it down the side of the salad dish and don't stir H up till tin- mouths are readv for it.'' So savs I >r. Kitchener, who adds -" \\'e recoinnieiid the eaters to bo niiiidl'ul of the dutv of mast icat ion without the due performance of which all undressed vegetables are t roiililesome eoiiipanv for the principal viscera, and some are even danireroiislv indigestible. " IJeetroot boiled in slices is coiniuoiilv added and makes t lie dish look well. 'I hen cold meat is often added. The Italians used cold chicken: the hutch, eold boiled turbot or lobster, and in spring, voting onions. As to salad dressing, it can be bought, but it is well to make it, when and as wanted. The following is Svdnev Smith's recipe for it. Two boiled polatoi-s strained thi-oim'h a kitchen sieve, Softness and smoothness In th<- salad u'ive: ( )f mordant mustard take a single spoon Distrust tin- condiment that bites too soon; Yet deem it not, tlioii man of taMe. a fault, To add a double <|iianii1v of salt. Pour times tin- spoon \\ith oil of Lucca crown, And twice \\itb vinegar procured from town. True taste requires it. and your poet be^-s The i io nnt led ye| low of t wo bard-boil I'd i-!_; - i;'s. Let onion's atoms lnrl< within lln- bowl A nd scarce suspect e(l animate the \\ bole; And laMlv in the llavon-d compound toss A m a L;' ic S|M u MI I u I ol and 10 vv sauce! " It will In- seen that he is not at one with the Spanish proverb as to tin- proportions of oil and vinegar. He makes no mention of suirar. which is indispensable in a salad m which there is sorrel. Then the I-Yeii'di have'verv compound salads, and add black pepper, eliervi!. and .-otiictimes a scrap of cheese. Kven the dissolving tin- salt in tin- oil rai her t ban t In- vim-yiir is insisted upon bv some ^'our- inands. There can be no doubt that the addition of a few drops of Worcester Sauce is c_,- M od. ( 'aniiinat i\es arc ilesinible in salads, for vegetables an- " u ind \. " It is needie-s to sav that salads an- un- suitable for dvspeptie.- and those \\lio possess tender bowels. As a wholesome article of diet, salad- arc too much necjfleeted in maiiv hoiischoiii-. where thev mi'j-ht be atiopted \\ith advantage. Fruit. - - l-'ru it - an- par; of i h" food of man. and in some areas a MKTIloKS (IF 1'KF.l'AlilM ; FOOD. :;7 vcrv lai'LTe factor in the dietary. Thev are verv wliolesome. though in some country districts, fruit is regarded a- unwliolesome and tend- ing to set up diarrhoea. Certainlv. if a child is debarred from access to fruit, it will take the earliest opportunity of L r or:_rin'_ r itself on anv fruit which presents itself: and not be very particular or select about the (piality either. If the fruit be unwholesome either unripe <>r over- ripe, the best t hitiLT that can happen is for the aliment a rv canal to Lfct rid of it as (puck 1 v as possible. lint sound, ripe I'm it is w hole- son ie and u'ood : and if it formed a part of everv meal, child re n would he pretty safe against indul^inir in indilTerent fruit. Cotton Mather said: " houbtless (iod could make a better fruit than a strawberrv. but doubtless he had not." Others mi^'ht prefer a jargonelle pear, or a muscat irrapc, or a manioc, while others would prefer the oral i ire. All fruits contain levulose suuar, and usuallv some acid in variei) proportions, ranu'inur MILT its progress, it increases more or less ra pid 1 v in hu ; k. and weight : and as it approaches mat urn v it lo.-es its UTCCII color, bee' mes bro\\ n, vellow. or red. and no longer acts on the air lii\e the |ea\c-, ; >ut on the coiitrarv. absoi'bs oxv^en and ^i\e- nil' carbonic acid. A- tin- process advances, some of the proximate principles contained ;n the unripe fruit, part ictilarl v the vegetable acids and tannin, .n !>art di.-appear apparently liv oxnlat ion. and. ihn- ;i becomi 1 - -nnrand ast r indent . At t he same t i inc. t lie stare h uiu ler^i ics t ran -for ma' ion into -uu'ar: and the insoluble pectose into pectin, ain; otlicr - substances of allied com po- it ion and ha\ in-^ npM-e r timms character. The fruit in ihi- ua\ arm tion for eating. Oxidation, [mwevei-. still aiivaiic.-, :n. MAM AI. ( >F IMKTKTICS. suj;sir and remaining acid become destroyed, pivin"; rise to the loss of llavour which occurs after the full ripened state lias been attained, and deterioration has set in." l-Yoni this \ve can readily understand whv unripe fruit, as well as over-ripe fruit, is not wholesome and sahilarv. " 'I' he vegetable acids and the pect in disappear in the bod v sjieedilv after heinir eaten: while the alkaline base appears in the urine as a carbonate:" though if uric acid be present, as a uratc. Some fruits are preserved hv drvinv; them, like the ti^, raisin and currant: while others art 1 preserved hv boiling them with cane su^ar. as iruava jellv. strawberry jam, etc.. while in the South of I-'ram-e, candied fruits are a Inrire article of manufacture. The addition of the cane suirar in the two latter cases, "jives such fruit a tendencv to turn acid in the stomach. Of old, fruits were bottled, and now they are tinned extensivelv: and when so preserved, keep perfect lv "_( ioil for years. At one time, preserving \vas a household all'air. and preserves were home-made. Now. preserving is 51 business. The introduction of apple and turnip into marmalade, sent the best linns to Spain for their manufactories. Then raspberry jam was adulterated with the pulp of gooseberries. I >ricd tip's, of indifferent ipiality. with their seed, otTcrAcat temptation to the rascallv manufacturer; and when mixed with plum- that have seen their best dav. and boiled with a cheap glucose (made bv boiling starch with sulphuric, acid), and tin- allv llavoured with various essefices. the resulted product is sold as " Family .lam. " Sii'di preserves Jive used for jam puddings, and are eaten on bread. Thcv have a food value of their own: but are far inferior to butter, for which tliev are too coinmonlv substituted. \\ hen siiLfar is boiled with butter, the well-known toH'ee (a verv excellent. livilro-carlon), is furnished. Tlie old-fashioned plan of mak;n'_r toH'ee extensivelv in cold weather had much to be said for it. Jt supplied an extra ration in fact, of admirable and concen- trated fuel-food, to meet the external cold: while it also supplied fat for healthy tissue-LTowt h. When delicate children object to fat, and their stomachs \\iil not tolerate cod-liver oil. it is no bad prac- tice to encourage t hem to take toffee. ( )f course, the mot her smiles deri-iV'lv at. the idea: but the results arc often verv sat isfactorv. And such union of carbo-hvdratcs and fat mipht often be utili/ed with advantage with d'-lieatc eliildren. Such then, are the various forms of food in common use with man, and their niethod-of preparation. Their food-value and their digest ibilii v vary widclv not onlv in the material it-eif, but also in t he met hods of prepara' CTIAI'TKK IV. COXDIMKXTS. SAl'CKS. Condiments. Condiments can he regarded from two distinct and different points of view, vi/.: one. hygienic, and the other ^as- tronomic. Salt is an excellent addition to our food, and in .-ome parts of the world -where it is scarce, as in ( 'cut ral A frica. tin- saving for a rich man is" lie eats salt, with his f 1." Animals will often go long journeys in search of salt: and the ImlTalo mad" peri- odic excursions to the '' salt -licks." Man is rarely depn\ed of salt: hut animals frcHiieiit I v are from ignorance or neglect of the suhjcct. I have read somewhere (though I cannot lav mv hand upon the statement), that the hamster which lavs np larire stores of provisions for winter, gat hers amongst the rest some leaves of the gentian and the century, to ^-i\c flavour to its food; the hitters no doubt acting upon the appetite. Certain agents, as carminat i\cs. have a good effect as reducing flatulence, and in India some hirds arc said to pick fruits and seeds containing aromatic oils to meet. some craving: just as the Hindoo adds curry to his rice. When t ju- diciary consists largely of vegetables, carmi nat i\cs are specially indicated, particularly pepper. And \ e^vtanans find that carmina- tives are essential, as 1 >r. Kitchener savs, to comfort. Mustard is mainly eaten with meat: except, when added to a salad. 1'epper, the Romans valued so highly that they exchanged gold for it, weight for Weight. Indeed so much pepper formed part of the ransom of Rome when besieged hv Alaric. Cayenne pepper is st ill more potent and pungent . and has to he used sparingly. Of oid it was common for persons suffering from flatulence, to make htt.c pills of Cayenne pcpperand bread crumbs, and swadou them at tab'.e. (linger is anot her excellent condiment, either added to a pm;.;; ILT. or eaten in powder as is cii.-tonia rv \\ilh melon. K-~ent;a; "..- have the same elTect m relieving flatulence. The riu'ht, use of condiments and then- true proportion ami lunation has formed a -'real part of the cook's art at aii Mm - formed what is called a " rcii.-h." and the pauper \\ I" M AM'AI. OF DIK'I'KTICS. eating a red herring with his frugal meal of potatoes u to give them a relish." So an anchovy is added to a beefsteak. And the condiments should tie added in the act of cooking. If pepper he wanting in a beefsteak-pie or pudding, to add it after serving is a poor substitute for the real article. Some persons prefer hiirhlv seasoned dishes; and as a broad rule it niav be said the taste for condiments irrowswith years. Children rarely euro for highly seasoned dishes. Al-o as the palate flags, eond iinents and sauces an; more in request : and tins is specially true of gourmands in hot cli- mates. The eurrv of the Kast Indies finds its correlative ill "the pepper pot " of the \\'est Indies. Paw says of them ''Through their aromatic and pungent qualities they also assist digestion: tin; //ii'i/ii* i'/n n/inli being by promoting the flow of secretion and in- erea-Mii;' the muscular actiyifyof the alimentary canal. In some cases they may lie further useful by serving to correct injurious properties that may belong to an article of food." They are of vari- ous kind-. I'ickles are eaten with cold meat, especially when fat. Some are added to other food as a flavouring agent, as the onion, or garlic. Many as vanilla, lemon, almond, ginger, and nutmeg are used with milk puddings. Not onlv do they gratify the palate, but they serve a useful purpose otherwise. Sauces.- Sauces are combinations of condiments, more or less complex. Some, as anchovy sauce, are used to add to or brinu; out the flavour where this is latent or little, as in boiled white fish. Some sauces a re made of various ingredients, as with roast duck for instance, n is common to make a sauce by stowing the giblets. chopped tine, and mixed with the gravy in the dripping pan. and to tins some finely chopped ehalot is added. Such is a savorv sauce. To some .siiices wim- i- regarded as a '.rood addition. />> i/nxl ilms IK, n il i.- i,niii n >u r. Thc!i then- are prepared sauces. ( 'atsup is an old favourite. So H India -oy. \1 M . and \ a ried a re tin- sauces and relishes now maii- u fact u red and -old. I larvey's was one of t he first. As an all-round sauce I. '-a and |Vrr n'- \\ oreester Sauce, " >uade from an old recipe in a nobleman'- kitchen." i- as 'jood a~ anv. It is .-aid its peculiar roNDIMKNTS SATCKS. 41 flavour is due to a certain admixture of asafu-tida: tin- exact amount constituting 1 the secret. Of old. tlie flavouring a^ent was added to the ragout: hut uo\v various sauces arc placed U|MIII the tahlc. and each ^uest flavours for himself. There is no hroad rule like that of mustard \vit h heef and pork: while it is never eaten with mutton and sea reel v with hacon or ham. \o one dream- of eating mustard with hoiled chicken, or for/>' in the am- mai eeonomv is not quite as clear as could he wished. I ioussinirault made experiments upon o\en. l>v ^i\ mi, r salt to some, while with- holding it from others, which told unmistakahlv of its value. As to the food value of vinegar, it is not easv to lind anvthiniti\c. Nodoiiht it is changed and oxidiseil in the hodv: and that it is a^i'eealjli' to the palate as an addition to many articles of food; hut hevond t hat it has a further ut i! 1 1 v. " It seems not improliahle t hat as Niiie^ar powerfullv excites the secretion of the sali\arv glands, it exerts a similar influence upon the stomach, augment IIIL;' the How <>f gastric juice, and therehv increasinir the digestive power of the oi'ifans." (Stille. ) Of its evil effects when taken to excess - as is done liV some persons for the reduction of ohesitV- there IS no iple-tloll. Condiments are atrreeablu to tlie palate, and, in moderation, u'ood for the digestive oririins. BKVK1IAnr t issues indeed, are hat lied in fluids which at once liriiiLT nu! riiiient . and earrv awav waste matters. 'I'lie ^ood cll'eri- of watering places are largely due to the itii-rease in the hulk of tluid taken there, irrespective of any s eeial '|iiahtv of the water. Especially is this seen in the ca.-e of ladies, who, as a rule, habitually take too small quantities of fluids -for ohvioiis social reasons. Fur- ther there is an impression abroad, that ;t is undesirable to liiiute too freclv the LTiistric juice, (hi this mailer I'aw savs. " \\ 'hethi-r. as the result of the inlliience of this notion upon the public mind, or not , mischief is frequently occasioned. e>peciallv amoirj- the higher ranks of societv. hv a too limited consumption of thuds. In-tead of takinir a draught of some innocent and simple bevcraire. it is at ma nv tallies the fash mn to sip fluid and t hi< a more or less st ron'jflv alcoholic one onlv from the wineglass. It is a mi-taken notion to think that when we drink with a meal, we are dilutini: the era-trie juice. The act of secretion is excited h\- the arrival of the meal in the stomach, and the ^a.-tric juice is not there at, the time of in^es- tion. It happens, indeed, that the ahsorptioli of fluid takes pla<-e \vith irreat activitv. and the liijiiid which is drunk durinir a meal, becoming al).-orl>ed. mav \': the other hand a draught of such water half an h'-ur bet'op- is certainly desirable. To provide an alkaline hath fur the n~-n, . an excellent practice, especiallv lirst tiling in the morniir.: p'ttin^ out of hed. Hut it is also \vdl to lake a second ~;i n ; ;il - draught before a late dinner. That is one a-pe.'t uf the .-uhject. There is. however, another. Sidnev Kinder, in discussing a! kaiie. speaks as follows: " \\ e wish to draw attention in this pia'-'- \ one important property of alkalies namely, their puwer to iti'Tca-e the secretion of the ^as trie juici itself an ni-iil secretion. \\V venture to think many facts warrant the following ".vncrali/at ion: thai alkalies applied to the orifices of glands with acid secretion- increase their secreting power: while alkalies applied in a corre- sponding wav to glands with alkaline secretions lessen or clicck the secretion." It is^'ood, then, to take alkaline lliuds before a nieai in order to increase the flow of gastric juice as well as to wa-h awav waste matters from the tissues. I low far draughts of iced water at meals are injurious, either to t he stomach itself, <>r to the digest ive procos. is a niuu;cd point . Iced fluids have ever been sought for in hot climates, and arc certainlv agreeable to the palate. About thai there is no doubt or ((iiestiun. The All stria us love iced beer to their meals; nor do t hev .-nll'er from indigestion therefrom: especially the female element. How far the dvspepsia of Americans is due to their free use of iced water-.. i- a matter on which some persons are insistent : but lam nut in a po- tion to "jive an authoritative opinion on the subject. There a:v eer- tainlv other factors in opci'ation in their ease. The amount uf iluid reipiired dailv. is stated to be about ;i\e pints, to meet the watei'-loss b\ the kid lie vs, t he skill, and the . \\ HL;-. The^a-tnc juice reijiin'cs lliud. The bile secreted, the panciva;..' flow, and the saliva ail involve a considerable bu,k uf water. !' - vond t he matter of dilution of secret ions and Hushing of e.v ret ;o;,-. there are t he re la t ions of water to the body tempera! lire. 'I 'he , in"; etl'eet of \vater passing from the fluid form iu tha ; uf vap"::r the means of keeping down the bodv tern pe rat lire: \\ Inch oilier' \vouid rise to a point incompat ilile. nut \\;th eapacitv for e\cr!,uM bill with life itself. I to'j-s which do n. The woi-kers in foiinderics, and iron I'actur:.'-. a:. measure t heir drink bv the^aliun. Hut taking per-i 44 MAM'AI. OF DIKTKTICS. life, the amount of fluid taken depends ,'erv much upon what it is; whether it is palatahle or otherwise. and whether or not it he charged with alcohol. Fluids are taken with our meals, and are essential to digestion, and the secretions involved in the digestive act. Hevond that, most fluids chosen for such purposes possess a certain stimulant action. Alcoholic beverages were once the drink of all classes. Now tea, coffee and cocoa have largely taken their place. Hut the actions of these various stimulant I leverages as stimulants -will cii^avv our attention in the next chapter. Beverages as food-accessories.- As to the ell'ects of bev- erages taken with meals upon the digestive processes. Sir \\ illiam Roberts, F. H. S. , of Manchester, has recently made extensive ob- servations. In his address on Therapeutics at the Card ill' meeting of the Hritish Medical Association in July. !>>."), he LT;IVC the follow- ing conclusions, as the result of his enquiry. " In studying the influence of our food-accessories on digestion, it is necessary to distinguish sharply between then- action on the chemical processes, and their action on glandular and muscular act iv it y. These two act ions are quite d ist met . and ire lie rally opposed to each other: for while all the food-accessories were found to exercise a more or less retarding influence on t he speed < if t he chem- ical process, some, if not all of t hem. exercise a st i inn la t intx in ll netice on the glands which secrete the digestive juices, and on the muscu- lar coin ract ions of the stomach. It is also necessan to distinguish between t he ell'ect s of the food-accessories on sal i va rv d ILTC-I ion. and their ell'ects on pept ic digest ion. inasmuch as wide d i ver^encies were found to exist in this respect. The distilled spirit- brandy, whis- key, and irin, were found to have but a trill MILT retarding effect on t he diirest i ve ] rocesses, whether salivary or pept ic. ; n the proportions in which they are commonly used dieteticallv. Then- obstructive etl'ects 01 dy become apparent when u-ed in quant it ies which approach intemperance. Taking tins in conjunction with the st Imulat in ! which ail wines possess. When this m-iditv was neut rai i/.e ; addition of an alkali, the inhibitors- ell'eets of \vine- on -tarcii-d t ion was entire! v removed. It is a com mi in p;-a< ; , to m . \ v. . v - especially sherry, claret, and hock with soda, -eii/er or sum.- ..; !,--r effervescent tahle waters. These water- ail contain a ehar;j alkaline carbonate, and it \vas found that, when wines were tin; mixed, thev ceased to embarrass the salivarv act ion. Thi- practic mav therefore lie looked on as hiLThlv commendable in the ca->- of persons of weak digestion. "On pept ic digest ion. wines exhibited a retarding effect aho^.-t her out of proportion to the alcohol contained in them. I'mth th" st 1'oiiLfei' and the lighter wines, except ;n \ej-v moderate proportion-, checked the speed of the peptic digestion. In the eustomarv d:<'t- etic use of wines with meals, there is. probablv. a douli'ie action: on the one hand, a stimulating action on the secretion of gastric ju;.-'-. and on the iniiscular contractions of the stoinai-h: and on tin- othi-r hand, a retarding elTect on the sp^ed of the (diemical process. In the ease of persons of weak digestion, wines should lie tak'-n s[iar- in^ly. and the qiiantitv so adjusted as to hrin^ out their s' imiiiat in^ action without provokini: the retarding etTects which follow their more liberal use. ( 'liampa^ne was found to have a distinctly .--- retarding power than an eipial volume of claret or hock. Th;.- 1 judged to be solelv due to tlie mechanieal ell'eets of t he elYerves. -eiiee. and lilieratiou of ^a>, wliei-ebv a nnTe etlideiit stirring up "*' '.'c' diLfcst MIL: mass would be elTected. I'ltTcrV'-^eeiit wines t heivfor.-. other things lieini: eipial -favour the speeil of peptic digestion more than still wines. " The ell'ccts of tea. colTee, and cocoa exhibited some i lit el'e-t ; : ;_ r diversity. It was found that tea had an inhibitory eU'ect on sai;\ digestion; even in verv minute propoi-t ion. ;t eompleti-iv pai'alv-" the act 1011 of saliva. < hi the ot her ha nd. ci ill'ec ;i nd eoi-oa had > a slight "11',.,'t on salivarv digestion. The inhil>itorv action of tea ..n saliva was found to be due to the laruv iiuantitv of tannin conta ne.'i in the lea-leaf. Sonic persons hiive supposed that liv mfu-:n^' for a verv brief period t wo or three minutes -the pa --a if' 1 " into the beverage could be avoided. This. howcNei'. is a Tannin is one of the most soluble siih-ianees known, ' SH^I r in hot water. ( )ne ifent Icmaii of m\ acijiiaintanc- 1 . ror of tannin, was in t he hab:t of preparing h ;- lea bv pl.-i leave- on a paper- tiller, and simplv |iour;nu r "n tin- iio. T. 4i MAM Al. <>!' DIKTKT1CS. In this way he thought to evade the presence of tannin in his tea. Put. if von try the experiment, and allow the product, as it runs through the filter, to tall into a solution of perchloride of iron, you will lii id that an inteii.-e inkv-hlack coloration is produced, showing that tannin ha s come t hrotiu'h in ahundunee. YOU can no more have tea without tannin, than you can have wine without alcohol; and I found, experimentally, that tea mt'ii-cd for two minutes had almost, exactly the same inhibitory eifcct on digestion, as tea infused for twenty or thirty minute-. If you wish to mitigate the ell'eci- of tea on -aluarv digest ion. you should direct, the patient not to sip the beverage with the meal, hut to eat lirst and drink afterwards. In this wav time is ^iveii to the saliva to perform its functions unhin- den^I. Another device is to introduce a pinch of carbonate of soda, into the teapot; tins removes the deterrent ell'ect of tea on salivary digestion; it is a practice occasionally followed in some households, under the idea that soda helps to extract the virtue of the tea-leaves. It was found that the addition of so small a proportion as one per cent, of the weight of the dry tea. trreatlv mitigated it- injurious ell'ect on starch -digest ion, and t hat twice this per cent. ) a!mo.-t entirely removed it. This latter proportion corresponds rouirhiv to ten grains of bicarbonate of soda to an ounce of tea-leaf. " The ell'ects of tea. colTee. and cocoa on peptic digestion were found to he as nearly as possible a 1 ike for infusion of e(|iial st ren^'t h. Ail three exercised a retarding etl'ect when their proportion in the digest m p. tardin^ digestion and espeeiallv salivary di_r<-t \\\. If tin- i;._- of -taivh hr thwarted and ;i quantity of u M'lo'-t 1 ' ! -tar- in t IP- stoinaeh. no wonder if pain and still more ila; u. ';,<' !, c\- [M'Hi'Mrt'il. Tin 4 t'uiiil slimiM In- eat'-n sav \v;tii a htt!i- '-!l'<-r\ e-rcnt watrr :unl then tin- tea drunk afterwards, liy t h"~>- who-, -diui'-; i"H is nut that lit' the ostrich il-i-M'. Thf t'i>ii!:'!'-r <>\ " lii^h t>-a " \vas ccrtainlv nut a hriu-fartnr nf h : s >jfi-ics: nir in.ici-.] IKI-- t !: i:. 1 r< ]}[>- tioii of te;i t'rnlii Cliina -a stat n- i-i'iintrv. ;:i; Kn^.aMii. a '-"li::: r - \ >!' ilistiiii't ailvaiiei ainl frmn t IH-IP-C v/hfi-i-vi-r I In- AiiL^o->a\'>;i has sprca'1 hinisclf. hrcn an unalloyed ^i.u.l. Tea and datnin'r (a rake of doti'_ r h \vit In HI t lea ven i >i' veast ) ina\ he a im-al "f sun i <.< i-hara'-ter and easily prepared, hut nothing ean he -ai'i fur i: from a dietrtic point of vie\v. No wonder that indigestion is as euinnion ainoii^ t lie >turk-rider< of A us! ralia a- aiiion-' those of \e\v Me\,.-o. Tea inav he drunk as a refi'eshin^ stimulant lu-vera^'e: hut it is HOI di^ir- ahli- as a food-aeeessorv. especiai'.y \vliei~e the f 1 is iar^e.v farinae- eous. As to wliat. Sir \\". Koherts says a! out the u r 1 elVeets of tiie mi\- inir of clTcrveseinir water with wine, and theai-tion of the iiU-ratrd earliotiie aeid 'jas upon the di^i'-tin^ I'oo.i. n ijui',.' t'al.~ :n \\ith n;v own i-xperieiire personal and, pi'oics.-'.onal. in the niaii'-r '. ina.; .;<|- uors. 1 had he^'iin to ohservt- that for invalids and eonvale-'-en'-. ail niait r.i|iiors should he m i^ood eoiidit n in. < . . . \v*-ii (diaru'e'i w;: h . -ar- houie a.-id; and that if " llat " or " deai'i " tiiey distinetiv d:.-aL r reed. wlien a lii-n-e attack of si-arlet I'cviT left me in a position I" lake further ohservat ions on mvself. \\ith the re~ult that inv impre ions were eontiriiied. 'I'he hherated eai'lioiii'- aeid w;is a p"~.:.\'- uood : while t he ai -etie acid of ' ' llat " mai t liijuor wa^ as ilisi ;iit ; , \ injuri- ous. \\ e al-o from this eau understand the value of cl'fer\'e-i';n^ \vme< over still wines in t he siek room. I'rohalil v a lit tie pure -p;r;l \\'it h an elTervesei'nt water is t he he-t drink for ;i dy>[>eptie or iinahd. and is commonly adopted hv sudi [lersons, l-'roni what has just lieeii said ahoiit thf etVeet of earl'oii;-' a>'.d .n ih' 1 Hoinaeh upon dip'stniLT fond, \l\i- non medical r'a .'; : run away with the idea that llatillenee ouirlit !o ai~; d;-'"- iiotorions faet hi-inu r that llatillenee :~ a --real pur: 4S MA NT AT. OK DIKTKT1CS. eludes his discussion on alcohol ''However little a man's purse allows him to drink, let it be j^ood." That winesand malt liquors have an action upon the stomach. which is pleasant and irratet'ul. is a fact most people know for them- selves. That they stimulate the trast ric flow and increase the mus- cular act ivit v of t he stomach, is probably the underlying cause of the sense of well-beinu; which accompanies their use. Consequently in atonic dvspepsia. whether primarv. or secondary to a jjeneral con- dition of debilit v some combination of alcohol and carbonic acid in dilute form is indicated. But, <>f course, this is not to lie made a rule absolutely to apply to all cases. There is a well recognized form of indigestion which is intractable to all medicine and regimen, except the avoidance oi' lluids. A dry dietary is. a swift cure. ST I.MT LA NTS. TIII< chapter rovers ;i vexed ^''"iiml a debatable land, where views are in fierce conflict. SirouLi" feelings ha\e liccn thrown Into the scale: am! liccl'-tca. vegetable prmeiplrs (as theiiie ami eall'e'.m') and aleolmi have assailants ami supporters \vho ! fti-n ilo nut ^ive cacli otliei 1 fair plav: ami use declamation m-tead of argument in- deed, sonietinies the ilcclatliat Ion 1- Mi inverse proportion to the argument, eonsiMjUentlv ! eanimi e\peet t<> please all b\ \v!i;.; will lie \vritten in this chapter: certainly, not the e\tiviiii.-ts m eai-h U'illLT- Stiniulants divide tlieinselve< into; (1). animal and ve^etah'.e snhstaiiccs of \vhich M H ro^vn is the cons|iicnous faetor ^as ,t i< o!' a!. explosive coin pounds): and. ('.'). alcohol. .1. Animal principles.- Ueef tea may stand as the typi< representative of stimulants derived fr"iii animal f 1 at the pre-em tune, and in the present >tate of pnlilie opinion. ^'e! ;i ; seareelv a food a- seems so tin i\ ersall v ass tuned. 'Mi t he verv t hresliold of tin- ehajiter it liecoines iiecessarv to slav a popular conviction. \Vhen the relatives of a sick [icrson tell one in all earties:, of the aniouiit of heef thi'v have converted into heel' tea. and ho\v tin- patient has been sustained thcrehv. it is with dilVieiilty thai ihe mnsides of expression are prevented from throwiiii:' a der;si\c >in;!f over the feat u res. "There is no pain like the pai n of a new idea " according to lia^ehoi; and to tell these i;- ! peopic that the\ are siniplv talking nonsense that in faet the v do not nmier-iaip; \\;;ai they are talk ini; alioiit. would ! to inili'-t iijion them a -,>: k; and \vould prohalilv arouse a feclimj; of di-tnist rat her t nan an\ : : else in I heir mind,-. In fad. n would seareelv he a >afe C\IM ni most lioiiM-hoids. Still, all the same, to ^ive hei-f ; a a "'.' ,-iek person is to tjive him a st^ne ulien he asks for ' d. i' not a food, it is a stimulant! (Jraieful and aeceptaMe a,.! paiale and ihe stomach, possessing >; imnlat iic_;' pro;i.-i" -. ha- it- \aliie. lint all the same, as regard.- it- foo.;-\a.i;^| .' a jackass in a lion's skin. .><> MAM AI, OF MKTKTirS. \\"li:it can really In- said t'>i- it ? It is a decided stimulant. \\ hen flesh i< boiled its albumen is eoatrulated. That i> a simple fact. l>eef tea, as ordinarily pre- pared, contains no albumen. The fluid so olttaincd is rich in ex- tractives and salines. There are present t he phosphates of the flesh in solution. The extract ives are nit rop-nixed bodies kreatin and ki'eatinini the tir-t with the formula ( ' II N <> and the latter*'. 1L N (>: which means kreatin is a hvdrated form of kreat 'mine are found in meat juice and muscle extract-: hut t hev belong rather to muscle as derivatives -as histolvtic rather than histo^enetic matters. In oilier words, whidi can he understanded of the ] pie, thev are not material of which muscle can he built up: but rather stand as eil'ete muscular matter ;n tlie road to urea. Albu- men is material of which and from which tissue can be formed. It is like the bricks which arc ^oin^ to form the walls of a new build- ing. Kreatin and kreatininc are rather the old bricks and mortar of an old !iu ; id mi;'. ( which have served their da v ) coming down to ho carted awav as rtibbi-di. The liquor saniniinis brings the one and removes the other: jnsi as contractors' carts mav be seen together when build mil's a re beinir pulled down, and rebuilt, the one laden with new bricks l'< >r 'new walls, tin.- other lii led with t he // of old walls. Now 1 tru-t tip' matter is unmistakable. These extractives are not food-material for tissue 1 : but stimulant-. "Kreatin and kreatimne arc products of the vital process and constituents of the flesh of all vertcbrata hitherto examined. Human flesh is particu- larly rich in kreatin." ( I .icbi--. ) It is easy from this to understand whv sa vai_ r f'S at e the bodies of their eiieiii . !!<_; 1 MI man flesh to endow them with courage. No doubt A did ,-timulate them and make them feel warlike; ju-t as |tomin;e Samp-on felt exhilarated bv sonic of the contents of the ^jip-v's cauidron. saving, " \ enlv 1 feel mi^'htv elevated and afraid of no e\i] which mav befall me;" a \erv dilTerent mental condition from that in which he was when MI-L;- Merrilies accosted him at the I\a;m of I )erncleuv;h. Of the st i m u Ian t efTect s of meat extract ive-. of i he utility of the meat salts in beef tea, there is and can he -..:-: ion. lint it is destitute (practical! v ) of matter which can <-,, r form tissue; and is e.piallv without value as fuel-food. : -' : As a food .: i- an impostor, neither more nor less. A- -ome reader- mav fi-''l indignant a' this state- sTi.Mn.vNT>. ;, i 711011 1. ami Mini: "lit that tin- import un- lies rather \vi:li the writer. lot Sir \\ il'dam Robert^ once more be heard: " l>ecf toa ami its oon^M-ners take rank as restorative- ami -timu- lants. rather t ha.ii as nutrients. T he \ contain no album! mm- mat ter in .-ointion. ami the small amount of gelatine contained in th'-m cannot he of mm-li aeeoiint. There is a widespread misapprehension aiming tiie public in regard to the nutriti\e value of 1 ..... f-te.-i. The notion prevails that the nourishing qualities of the meat pas- into the doeoet ion. ami that the drv, hard remnant of meat fibre \vhieh remains undissolved is exhausted of its nut rient properties; and this latter is often i{iven to the eat or do^-, or even as 1 liave known. thrown awav as useless rnhhish into the midden. A deplorable amount of waste arises from the prevalence of this erroneous notion in the households of man v who can ill all'ord it. The pro; e id matter of meat is quite insoluhlo in boiling water, or in water heated above Itio Fahr. Tlie ingredients \vhieli ]>ass into solution ;iro the-ai>id extractives and aslines of the meat, and nothing more oxeept s^me trilling amount of ^v lat inc. The meat remnanis, on t he ot her hand. contain the actual nutriment of the meat: and if this be heat'-n to a paste with a spoon, or pounded in a mortar, and diilv flavoured \v;th salt and oilier condiments, it const itut-es not onlv a hiirhlv nourisli mjj; and agreeable, but also an exceedingly digest ible form of food." Yes. |)r. Roberts, and thero is amit her ; * deplorable waste " involved in this ei'ror and that is a " deplorable waste " of Imman life: hundreds of our fellow-creatures are dailv dropping into their graves, unfed, unsuccoui'eil, because beef tea is ^i veil as a 1'ood ^U'lven for what it is not ! I )o^s may starve on lixiviated meat, and even turn from it with loathing: for this moat lacks t lie salts and oxtractives. Hut all 'he same, human beings cannot sustain life on salts jiml oxtr:icti\e-; with- out the ot licr const it uen ts of llesh. So i Jierc is a not her error I'iown to [lieces, and a cherished conviction dest roved ! I.iclii^ himself knew onlv too well that meat broth- liave no true food \aiuc. aici ad\o.-a;.'d cold drawn infusions of meal . Such infusions are food ; and food of ,< 1 can seo sundrv readers !ia\m^ been driven pa-! the stau'e of incrediilitv lv the hard lo-j'ie. of facts, wrniii'iim' tiieii 1 ha:. anguish over t lie thought of depa rted relat i vos who have bee- tically starved to death on beef tea. \\'e can fee! for:!i-! oaiilio! heipiheiu. "let the dead pa-t Imrv its dead > -, , ) we mav sorrow for them! Let us be wi.-er m the comn _ M ->-J M ANTAI. OK niKTKTICS. Tile mistaken views about the nutritive value ot' beef tea have been murderous. All the bloodshed caused b\ the warlike ambit ion of Napoleon Ls as nothing compared to the mvriads of persons who have sunk into their graves from a misplaced confidence in the food value of beef tea. Asa food, it is but as the mirajje of water seen bvtlic thirst v traveller in the desert: there is no real water. So with be r f tea. it is not a food.. A traveller once requested some chicken broth at an inn. when brought its quality was very indifl'er- ent. Complaining that there was nothing of the chicken about it, 1 . i the waiter assured him lie was mistaken " It was made from water from a pool in which a chicken had paddled! " In so far as the fluid was "' chicken broth " is beef tea a food! What says Kin^ Chambers: "Make the cook understand that the \irtue of beef teai.- to con t a i ii a! 1 t he contents and flavour- of lean beef in a liquid form: and that its, vices are to be sticky and stron if and to set like a bard jellv when cold. When she under- stands this, let her take half a pound of fresh killed beef for everv pint of licet' tea required, and remove ail fat. sinew, veins and bone. Let it be cut into pieces under half an inch square and .-oak for twelve hours in one third of the water. Let it then lie taken out and simmered for two hours in t he remaining t wo-t hirds of the water, the qiian'itv lost bv evaporation heimj; replaced from time to time. The boiiiuLT liquor is then to be poured on the cold liquor in which the meat ^'as soaked. The solid meat is to be dried, pounded in a, mortar, freed from all strin^v parts and mixed with the rest." Th:s last matter is the important matter, to restore the meat fibrine to the fluid. That it is which udves food value to the meat infusion. ,\t the Victoria Park Hospital we have recently had the beef tea prepared on this plan wh;ch Mr. Chambers calls " whole beef tea " and though at first the patients do not like it so wel 1, it is of course much better for them. The nitron-nixed principle- derived i'n 'in meat are a descending series which commence wit h k real in and kreatinine and pas- into tvrosin and leiicin bv an oxidation towards the final products, uric acid and urea. As -aid before, all explosive bodies contain nitrogen, and these nil ro^en; xed bodies do not supplv force in themselves, but thev liberate stored force, converting it into ' kinetic enerirv." Thev are hke the fulminat MIL:' mailer of a ear- trid'_ r e which does not itself propel t he bullet, but which explodes the fiinpowder whose decomposition is the real propelling power. Con- Sei|llelit i V to u;i\ e t In Mil alone to a .-: 'k per-oll i- to e\ hat!-t the -t ored up material the "potential ener;_;\ \vho-e oxidation produces sTi.MU.ANTs. ;,:; force. They should properly be accompanied hv some soluble carbo- hydrate. To give them alone is as illogical and erroneous a- it would be to thrust a bullet down a 1:1111 barrel and put on a i-:i|i.- omitting the powder. These explosive nitrogeni/.ed bodies plav an interesting and important part in the eronoinv. A carnivorous ani- mal could never catch an antelope in a dear run. luit it can make a supreme eil'ort and pounce upon its herbivorous pivv. And this ii can do by the nitrogcni/.ed elements derived from its t',,,,,] Hesh. (Ireyhounds are fed on meat, because tliev require to put forth im- mense encrgv for a brief period. Sport in i; do ITS \vlio cover i"Ui: d - tances in a day but at a less rate of speed, are fed on hrot h and oat- meal. And the same occurs in the feeding of horse>. Trainers will tell you that the hunter ami the draught horse reipiire to be feil ditl'erent ly. The hunter is bred and fed for speed and carrv- ing power: the draught horse for l)iilk and strength. In the hunter is wanted rapid liberation of ener^v within a eonijiarativelv short, space of time; in the draught horse is wanted a more gradual liber- ation of enei'^v and fora longer period. To bntr r out I hese fed on a concentrated and stimulating form of food ehiellv on the heaviest and most expensive oats which if 1 mav so express it. is the " beef " of the vegetable feeders; and unless lie is M> fed. he will not perform satisfactorilv in t lie hunting-Held. The draught horse is fed on a lower and less, stimulating diet on Indian corn and chopped hav- t'ood which tends to increase bulk and weight, (Sir \Vm. Ilfiberts" i Lectures on I lietetic- and Dvspepsia "). Not onlv is this so. but when the ground is hea vv t lie hunter gets some beans or pea- ext ra legumes which are speeiallv rich in nitro^eni/ed principles; ulnie in plough MIL:' time, especiallv in spring when the hard,e.-t a^r:'".i!i ural work is performed, the farmer adds a liberal amount of oats daily to t he ord inarv food of his horses. This rule applies to races. The conquering Auu'lo-Sa\on. the master and too often t he exterminator of aborigines whose lands he covets is a meat-eating man /xrr < t rrrl ... lli- carm\oi'ou> pro- pensities arc linked in some subt i Ic manner with In- ma-tcri nine--. /-'. Vegetable principles. Clo-elv allied i position as well as in ph\siolo^ical action to the animal m:: stand a certain irroup of \e^eta!i!e principles. Tea. e, .;%. and to a less extent, male, or I'arau'iiavan I' 1 ::. ;ire mad sionswilh hot water and drank as food-accessories, supplv at once llnid fur diireslive purposes, and a ci-rla. .". 1 MA NT A I. OK IMKTKTICS. eil'ect which has doubtless liccii t h' cause of their adoption. Theme witli a formula ('.II, \.<> is the tvjic of these principles. They are a considerable iri-onp. commencing with theine. calTcine and t heoltrotniiie. and ending with hnicine and st rveliniui'.- a mighty tonic of toxic proper! ie-. St rvchnine. \vit li a formula of < '.., 1 1 ,\ ..< ).. is constant Iv used as a tonic of rapid action so as to come under the head i ni:' of dill'usible st i umlauts. When the Resident Medical ( Mlicer of the Leeds I'll hi ic Dispensary, where I could command an v amount of drills of everv kind. hut where meat and drink were hevond mv reach. 1 found in many cases of debility and convalescence from acute disease, that ammonia and mix vomica in combination. supplied the place of alcohol Very fail'lv. 'I'iie chemical composition of these vegetable principles, and the similarity of their action was a matter which did not escape the ob- servation of IJebi^. who wrott 'Theine is related, in composition, to no organic nit ro^vni/ed base more closely than to kreatinine, that remarkable compound produced in the vital process, and oc- curring in the muscular system of animal.-: and to irlvcocoll. which we ma v suppose to exist in gelatine, coupled with another compound, a- mav l>e .-ecu bv the fol lowing formula: ' I ' i ! e 1 11 e . . Kreatinine. ..... < i lycocoll (anhydrous). Kivatin. ..... TheobromiiU', (in ( 'aeao i, Tiiere arc no drinks wliicli in their complexity and in the nature of ceria n constituents have more resemblance with soup than tea and colTee; and it i- vepy pro'iaMe that the use of them as a part of fond depends on the exciting and vivifying action which they have in com n 10! i with sou p. Tln-re are .~otiie discrepancies betwixt these anut it is an error, eertainlv to con- clude from this that tliev niav he altogether dispensed with, in ivfcr- cnee to their ell'ects; and it is a (|iiestion whether, if we had not tea and coll'ee, the popular instinct would not seek for and discover the means of replacing them. Science, which ueeuses us of so much in this respect, will have in the first, place, to ascertain whether it depends on sensual and sinful inclinations inerelv. that everv people of the idobe has appi'opriated some such means of acting on the nei'Vous life. - from the shore of the 1'acilic. where the Indian retires from life for a few davs. in order to nijov the Miss of intoxi- cation with koka. to the Arctic regions, where Kamschatdales and Koriakes prepare an intoxicating beverage from a poisonous mush- room. " ( Licbiir.) Not oiilv is there a widespread instinct for " these means of act- ing <>n the nervous life," as Liebi^- happily phrases it: but the mn- sc(|iience of excessive indulgence is seen in the various nervous affections which we notoriously associate therewith. The " tea-drinker's, heart " is a wcll-reco^nixed maladv. 1'eople, especially of the female sex, who drink largely of tea. and still more when thev do not eat a suHicirlit nuantitv of food, sutler from manv nervous troubles as well as palpitation and neuralgia; and present all the phenomena of nerve-exhaust inn. The nurse often drinks tea to sustain her when there is no appetite for food, until utter exhaustion is the untoward result; and a slate IiorderJiiL 1 ' on the delirium trcmen.s of alcoholic excess is re\ealed. The " ten- dril nkard " is a wel I -know n pal mi t at all hospitals; and is not un- known in private practice. "The cup which dicer- but doc- not inebriate " is not without a toxic influence, when taken to excess. \\ 1 1 ile tea is in almost universal use with the A n'_do-Sa vn . eoiV is eijiiallv in \"oi;'iie \\iih the (iernians. They ha\c the -anic -,{<'. \<>\. to a u'real extent. ColTee. however, has M distinct eiTecl upon I ! heart: and call'eine wit h a formula of ( ' 1 1 N< is used as ;, in-- cine in eases of cardiac dehilitv. \" o'_;-e 1 has advocated I he u-~" st ronu" coll'ee with cream as a tonic and food in the dehi: !\ u'ii attends upon acute disease in children. No such u-'e of tea has a- .">' MANTAI. OF DIKTKTICS. vet found an advocate. Tea contains an aromatic oil as well as tlicinc, and its effects upon the nervous system for od or evil may to some extent lie due to this rather than the theine. So much then for those stimulant- bodies derived from the animal and vegetable worlds alike, whose properties depend upon the nitrogen contained in them. Alcohol.- If the matter of beef tea is difficult of discussion in consequence of ignorance and prejudice, how much more diilicult is it to handle alcohol a matter bristling with difficulties, when fhe pure white li^ht of truth can scarcely be seen clear of the coloured rays around it ? Alcohol has a formula ('. ,II,.O (better known, however, by the old formula (',11,0..!. and is a readilv combustible substance out of the bodv. A verv liu'ht. volatile bodv it. is. hiu'hlv inflammable. All matters which arc o\idi/ahle in the bodv are " foods '" (Iler- niann). Liebii^ held the opinion that ''Alcohol stands only second to fat as a respiraforv material " while adding " Alcohol and alcoholic drinks arc from their price most costlv materials of respiration. The same effect could be produced in the bodv bv means of saccha- rine and farinaceous art ides of food at one-fourt h or one- fifth of t he. cost." A fierce war. embittered bv the presence of sentiment, has raided around the matter of the food-value of alcohol. Readily combustible out-ido the bodv. some have denied its combust ibi I ity within the bodv. Kit'tv \vars au'o, the most advanced chemists be- lie veil in the " spontaneous combust ion " of the bodies of drunkards. In that thev were eertainlv mistaken. Then came the recoil of opinion. Total abstainers are ranked in battle array on the matter AVith ot her observers. The-e last, and their names are both numer- ous and weight v, hold that alcohol is larvvlv burnt in the body by oxidation and is therefore a ''fuel food." Personally, after very considerable attention (IP the subject, 1 must sa v that 1 am amoiiLT those who hold "that the chief portion of the alcohol injected, un- dergoes consumption in the bodv." P)iit t he quest ion of " alcohol ;i< a food" can never be separated or divorced from that of "alcohol ,-i- ;i stimulant:" as a force- liberator. Liebi^r reco^ni/cd tlnsa-peei of i he subject, and wrote as follows: "The use of spirit- i-' not t he caii-c but an elfeci of poverty. It. is an except ion from t h'' rule when a well-fed man becomes a s|)irit, drinker. < >n the other hand, wh"ii the laborer earns bv his work less than i> required t" |>rovide the amount of food which is indis- STIMULANTS. ;, 7 pensable in order to restore t'uilv ids working power, an un vie!di!e_ r . inexorable law or necessity compels him to have recourse PI .-p.rit-. He must work: but in consequence of in-utlicieiit fond, a certain portion of his working power is daily wa-tin^. Spirit- bv their action on the nerves, enable him to make up the deficient po\\vr nt Hit' i .>/!! //.-.->' (//' ///> fin////, to con-unie to-, lay tha' nuantitv which oii^ht naturally to have been employed a day later. lie drau-. -o to sp r ak, a bill on Ins health, which must be always renewed be- cause, for want of means, he cannot take it up: he coii-ume- his capital instead of his interest; and the result is the inevitable bank- ruptcy of his body. " This mat ter of " physiological bankruptcy " made a deep im pivs- sion upon me at the verv threshold of mv entrance upon medical pract ice. and has been my jjfuide to the nsi- of alcoholic .-t i mu Ian*- in the treatment of disease. If much alcohol be ^-jvc'i without other readily oxidi/able food- while fiirnishini: a certain amount of iv-pi- ralorv food in it sell' its etTect is to con- nine t he body --tore: in ot her wnrds to produce " physiological bankruptcy." Kspeciailv i< ibis matter to be borne in mind when there is danger of the system sinking from exhaustion. There is a deep-rooted fear in mv mind that many a case of acute disease (and especially in fevers running a certain coitrse of so many dav-l ha- been sent into " a iiraye never 'in'.: by nature" (as II. ( '. \\ood pithily puts it) by over stimula- tion: by "physiological bankruptcy." (ither hvdro-carbonace.,ns food as well would have been preferable; and the di-piav- of energy e\oke>l by doses of alcohol, were a- disastrous a- the di-piavs of wealth manifc.-teil by a reckless youn^r sipiire who raises the means for them by mort u'au'cs on in- proper! \ : each ,lispla\' rendering: ii;m di.-t inct iv poorer. 'I'h i.- Lfn-at cardinal fact that .-! imn iai:t - a re " force- liberator- ' mii-t never lie forgotten in practice. If force mn-t be >ei free to meet some emergency t lleU alcohol -Sllppi VillLT so 111 e fol'i-e ill l!-*i we,! a- liberal MIL;' other force- mav I"- ui'^entix called for: but tiic aftereir-'ct mi;-! not be left out of i he caiculat ion. In -vncnpe M ci i!id it ions of acut e e\han-t ion fret.' resort to alci ihol ma \ be i n . \ IIP an- a! hand; aii'i ma\' lie, too. i; lieenme- nci-ent the tem- porary tune of stimulation ou-j'ht to be utdi/ed to assimilate some easily digestible food. < M her\vi-c. \\ mav ha\e been useless: av. STIMI I.ANTS. ;,: wor-^e than useless. Kin^ ('handlers says wisely of a'.. -oh"': ' the alcoholic dnnk be limited to that i|iiant:t\ \\hich in^rea :;,. appetite." lie is at the time speak in;: of its use in lii-art :' Hut the principle is a irood one to hold to under ail eip-um-i a :/>;, Alcohol is a two-edircd tool, not to In- used without iv;V.- T on; and. like any other tool, all the more skilfully u-ed from fan:'!;;'!- tv with it. Sometimes it is withheld when the call for '.\ i i.rj-eM. At other t inies it is pushed recklessly, and alcoholic L. r :t-tr:t i- up: the stomach rejecting it (jiiieklv, while the tongue is p-d :( !,. irritable, and the bowels tilled with tlatus. This condition i duced whe;i alcohol, commonly in the form of hrandv. is ^iyeii in considerable ijtiaiit it ics. insuiTicieiitly tliluted. and at frequent inter- vals. Here Nature is stepping in to limit that stimulation which is thi'ea tenin^ the existence of the organism when exhaustion ; close at hand, and " the beat MIL;' of t he w HILTS of the A iiLi'el of I 'eat li are di-tiiictlv audible overhead.'' This condition of exhaustion is specially liable to come on when alcohol, alternately with beef tea. is alone LTIVII to the patient, lleef tea which (as ordinarily made) is no food: alcohol which i- a food. carrying with it a ht-avv borrowing power! No wonder the system is in danger of sinking from exhaustion. Ail that has been >a;d here applies to acute coiidit iolis. as fevers, and also to conditions nm exactly acute, as in ilropsy with a failing heart: or in acute eo:,. tions implanted upon a chronic state, as in an acute bronchial attack in a person the subject of chronic bronchitis. Here we \\i-h to -u-- tain the powers, and for that end we use alcohol. Hut we mu-t .-" use it in combination with soluble carbo-hydrates that we do not make it a mean.- of sinking the ship. If it be ;_ri\en al-'iiir with, or alternately with, a meat broth containing some baked Hour, v, milk, or diluted malt extract, then the power niav lie stistainei'i the strength be kept up or maintained. Hut when aieoh"! : is ad m mistei'ed experience has told us in unmistakable accent- tuo end i- not far oil'. \\"c are told " to u -c t he p;ood 1 hii'iTs of this \\-orld a- not abn-' 1 them:" and to do this with alcohol is feat of judgment. !'.: conies the rcijii i-it e k now led L:''-: then t he judu'iiient t" n-- 1 t :: !\ -.- ed'^c ariLfht. In tini'-s of acute depression alcohoi :- of in.-; value. lint then the end mu-t be kept \\ell in \ iew. At;: cour-e mii-t not be indetiiiite; must not indeed be pp. '. |)rtip"rt ion as it can 'he combined \\nh other fmi r \\ continued. \\u{ when it alone can be taken the end <><> MANUAL OF D1KTKTICS measurable distance. So much for alcohol as at once a food and ;i st iinulaiit - a " force liberator. " \\lieii the subject of malt liquors comes before us. then no ono can dispute, or think of d is put MIL;' 1 he food value of the maltose con- tained therein. In the brewing process a certain quantity of mal- tose is broken up into alcohol and carbonic acid : while a distinct proportion remains unchanged. Consequently the well-fed navvy who prefers to do the 1 st hour's work of his laborious dav on a pint of ijood sound ale. has a hard solid argument on his side. Having expounded mv own views at some length and as judiciously weighed the subject as in mv power lies, some reference may be made to \\lia ot her men have thought and written on this dillicult and complex subject. Hrinton in " Food and its I h^vst ion " aftei- v,oniLr over the pro- and cons, wrote- a f ter ^ivinu; the obvious drawbacks of alcoholic, indulgence and how it blunts alike the menial edire and the deli- eacy of touch and movement : " ( hi the other hand, however, it is necessary to remember how often the whole quest ion must practically be approached from a totally different aspect: how often alcohol constitutes not the single feather which distracts the sleepy savage, but the bed of down which restores the exhausted man. It may disturb a balance exquisitely adjusted; and yet, in the main, counterpoise a. scale heavily laden with disad- vantages. If alcohol exhilarates, imparts comfort and energy, coun- teracts fatigue, hunger and unrest, then it does in eiTeet. increase the capacity for work of those who take it under such circumstances; and atl'ords. in so far. a direct heiielit and ad vantage. " I 'av v says of it as a food : " From a review of the evidence as it at pre-'i-iit stands, it may reasonably he inferred that there is sullicient before us to justify the conclusion that the main portion of the alcohol invested, becomes dc.-i roved within the system, and. if this be the case, it inav fairl\ he assumed that the destruction [.-attended with oxidation and a corresponding liberation of force; unless, indeed, it should undergo metamorphosis into a principle to be temporarily retained, but nevertheless ultimately applied to force- pr< idiict ion. " KinLf Chandler- sums up his consideration of a icoliol so: " (A). Let it be taken never as a stimulant or preparative for work, but as a defence airai list t he injury done by work, whet her of mind or body. For example: it is best taken with the evening meal, or after toil. (|',i. Let the increase in the desire for and power of di^e-tin^ fond be the inude and limit to the consumption of all alcoholic; STIMl I. A. NTS. '. 1 (('). Let the forms he siidi a- con; a i n the lea-; fllSel Oil. (IM. Let all with an hereditary tendi-n '.' t" h\-teria functional disease of the nervous svstetn. refrain from it- ed a procli\ it \ to .ie . ii r ht in dn;nk- cnness. which reinarkahly runs in families. Children with - an heirloom had hest In- kept to as late an a ire as po liile w.:':.- last inir st rone- ilrink. " Indeed, there can In 1 no question ahotit tin- desirah;i;tv of \\ holding alcohol from children under all circumstances hut tho-e,,;' din- necessity. It is an injury to a eh; id, to sulijeet its t ,--ue- ;o ; ;..- action of alcohol. ( diildrcii are in many respects like inferior ra-e-. And of these Sir William K'ohert- writes: -" There are certain ' nor race- who appear to he altogether intolerant of alcohol. L ti;ei- it does not suit their tvpc of nutrition, or thev lack the -elf-con; r. which is necessary to its henelicial use. The Indians of North America are said to he excited almost to mad lies- 1 . !,\ an\ ii-e of alcohol, insomuch that the Colonial authorities i'orh !. under la-a 1 , v jienalties. the i_riviiiL; or selling" "f alcoholic liquors to tiie nali\'- ti'ihis. The Ailios of Ye/.o. a stihjeci mee inlialiitiKir the \o'" ; : , island of .Japan, appear to he wholly wanting in self-cont mi in ; he use of alcoholic stimulants, for which the\ evince an irrepre-- pas.-ion. Whenever they have the opport unity, lioth the men and women drink themselves to ;i state of inseiisihilit v. The defect reaction of these races towards alcohol mav he compared to a -inn- larh" defect ive reaction in certain individuals and certain fam;.: ainoi!',;' on rselyes. " : ()n the other hand, just as strong men usually tolerate ale. Weil, so apparently do the stronger races of mankiini. Kin:: Chan - her- writes: "Ail nations that ha\e leil the van in the march . civ ill/at ion have I icen addicted to drink. a\ . and add let ed to ijr:;:,.-\- eiine-s. The .lews, the (i recks, the Ii'oinans. the lierman-. ; Swi'd.es. the I>anc. -not to mention the l'in-'!;-ii all round the- are amply atte-ted h\- their own native literature to ha\c hee] i i IILI'U i-hed aliove their contemporaries in tin- wa\. 1' some react ionary races, famous as coniiuei-o!'-. ha\e !.ee' a ; - I' MAM'AI, OF IHKTKT1CS. but they ami their t'aitlis arc ilyinir out. ami the coloring they have Driven tn civilisation iscvcn iio\v fainter I han that left l>y 'he minister races a thousand Years before t hcv were heard of." \\hiie Maudsley ha- pointed inn that drunkards in socict Y are like t lie waste-heaps of nianut'aeturiim industries thcv are so nianv \vitnesscs ot the in- tellectual activitv ^oinL: on around tlieiu. The stronger the ra<-e, the greater their enjoviueiit, of that exaltation which alcohol pro- duces. As Burns savs: John r.arlevcorn was a licro bold, ( if noble enterprise; Fur il' YOU do but taste bis Mood. "T will inako your couraii'i 1 ri^e. "!' will make a man forget bi^ woe: 'T \\ ill hei-'lileii all liis ji >y; 'T will make the widow's lieai'1 1o sinu', 'rboii^'li tin; tear were in liei 1 eye." This etVect it is which constitutes the danger of alcohol; ;nid if the delight in sncli excitement cannot be kept within strict bounds, the downward career of alcoholic excess ending in drunkenness and degradation, is apt to beset on foot. In concluding his contribution to " Tho Alcohol (^ue-tion." which was discussed in the " Contemporary Review, '"'some fc\v years :iU' (> . I 'r. Sam. \Vilks said: " In jud^in^ of the use of alcohol by the ciiiiininnit v at lar^'e. \ve mii-t lie guided in the same uav as we are hvother habitsof mankind. \VeseepersonsenjoYinLrtheinselves in various wavs. eat HILT and drinking all kinds of food and beveraires. occnpvin'_ r theuise!\cs with a in i tsciiie; 1 1 s of cYei'Y description, and yet none of t liest- \voiilil be allowed in Vtopia. Thev ^i-t thnm^h the \\'orld. althoiiL r 'h indulLi'iliU' in certain haluts. and declare them- selves well where, then, is the appeal against their procedure? If I. personallY. am consulted as to the proprietv of ordering alcohol in any individual case, if there be no experience to ^uide me, I am impelled bv the principle- I have enunciated. I believe alcohol soothes a worried nervous svstem. and bv prevent MIL:' wear and tear, actuallv -upports the frame; bul. discarding the notion of its st iniuialinir proper! ies. I denounce its use in delicate children and in women who fee] 'low.' I also .-trough- prohibit its use in the carlv moj-nin^: in lact. those who then wish for it. have aln-adv imbibed too lllllch. I alwaVS SllSpect people who I'e'plirc ' tiling ' about eleven in the morn mi:. Indeed, the man or won ia STI.MI LAMS. .;:; who has tin aonte cnnsciousiH'ss of the hour of eleven is a !,.: phvsically and niorallv lost." No doul)t there is much truth tis well a- force in the-.- p-ma and there tire two mutters connected with alcohol, well worth bear- ing in mind:- 1. Xever luive tileoho! in the brain when it lias work lo do; '.'. A little tlleohol betwixt ;i lli:ill tllli 1 ;i pa-t trouble, is henni-- silile: but it is not well to put a little tueolioi in front of a eominir trouble. I may fitly conclude this chapter hv a quotation from the late I >r. Murehison. whose hook on Fevers is so favourabiv known everv- \vhere: " What then are the conditions of the annual economv in which alcohol mav he of positive use? That there are such eond!;;on~ I helieve cannot lie denied hv anyone who has honestlv studied the snliject: hut thev tire not the conditions of perfect hcaith. !; :- espeeitillv u'lii'ii the circulation is weak or siuv;v;ish, that a dailv allowance of alcohol mav do ^ood. 'I'iius " 1. Alcohol is useful iii the cniir.-e of most acute diseases, when the orpins of circulation lie-in to fail, a- they are apt to do. A moderate (plant ity usually sulliccs. The Sar^e quantity './/..one or t wo hott les of hrandv in twcntv-four hour- -till sometimes ad- ministered, nitiv do htirm hv inducing' congestion of \arious internal orpins. " ','. In convalescence from acute diseases, or from other weaken- ing ailments, when the circulation remains t'eehle and the tempera- ture is often subnormal, alcohol is also useful in promoting:' i he cir- euhition and assistini;' di^e>tion. " ''>. In persons of advaneeil life t lie ciren hit ion is also often feeble, and a moderate allowance of alcohol often appears to lie beneficial. " All other conditions of the svstcin marked by weakne.-- of the muscular wall of the heart, whether permanent or tran.-ient, are usually benefited l>v alcohol. '' Alcohol is"ap)od .-ervant. but a !>ad master." The charge brought against the medical profession, that much alcoholic excess take- its origin in medical ad\ ice ;s a i-iiai'^ preferred. It is undoubtedlv often made the e\cn-e |p.r ','. 1 eertainlv t hink (lie u't'catest caution ,-hould be e\erci of neurotic women and their children, u here there ni'_ r for alcohol, and the haliit i- uio.-t ea>i!v tieipi.r' lllll-t never forget Its possible abu.-e. CHAPTER VII. Tin: type of " Fluid Food" is Milk the food Xature provides for all young mammalians. It is a complete' and perfect food, con- tainitig fat (in an emulsionised form.) albiuuen, (in the form of casein.) carbo-hydrates, (as milk-sugar.) with salts, (phosphates and others. ) all properly diluted. On this food life can "be. sustained for an hidefmite period. In sicktiess. milk is really our sheet-anchor. Hut there is one matter to be borne in mind, and that is this milk curdles as the first step in its digestion. The light ctml usually readily re-dissolves in the alimentary canal; but sometimes it does 7iot. Fsprciallv is this firm curdling liable to occur where there is acidity present in the digestive tract. The hard, linn curd is an irritant to the whole intestinal surface: and in conditions of ulcera- tion, either tuberculous or that set up in enteric fever, hard pieces of curd may rupture, or perforate the weakened bowel. The pieces of curd 7iiay be seen in the stools. When such is the case the milk must be combined with means which will prevent this hard curd forming. At times it is well to stir some biscuit powder into the milk, which mechanically prevents too firm a cui'd; or where ob- vious acidity is present, some light carbonate of magnesia, which acts ill two wavs. First of all it chemically neutralizes the aciditv: next the carbonic acid gas given oil' tends to disintegrate the curd and break it up. Milk is commonly given with lime water: but this is often too feebly alkaline, and magnesia or prepared chalk must be used. Usually as much as will lie on a sixpence (or its U. S. A. equivalent) to the halt pint of milk is enough: or it may be iriven with a mineral water as Selt/.er water, especially where the thir.-l is considerable. At other times it is well to combine it with such waters as Yiehv. Yals, Marienbad: and in some conditions of lithiasis such combination mav be freely drank. At other times some malt extract well diluted may be added to the milk with advantage. This last is indicated in those eases where the patient feels the long fast betwixt going to bed and risiu-j. or either betwixt the usual hour- of bedtime and of rising: and something is desirable in the small hour-: of the morn'mir. A : ,'>'.<- spoonful of malt extract to half a pint of warm milk in a h"i-\\a'er ju<_r (\vitli a liil) ]Mit on a piece of wood, or other non-conductor ..:' heal, and covered with a tea eosev (the bigger and thick. ] ;h, better), will be found a pleasant, palatable, and nutritious drink. The tea cosey will retain the heat. Then at other times milk is boiled with a little ground r: flavoured with cinnamon: and this is an excellent food when tin-re is anv looseness of the bowels. Skim-milk is an excellent beverage in pvrexial state-, where fre-h milk is too heavy. Buttermilk with its laetie acid is a irood hever- iiiTe where there is much thirst and in diabetes. Milk is sometimes too cloying and is preferred in the form of whev. \\diev is a pleasant stimulant drink-f 1. It is made by adding one or two wineglassfuls of sherrv to half a pint of hot milk: the curd is strained out by a sieve. It is not in fa-hion at present: but its day will come again. The milk-sugar in it u'lves it a certain food value. Then there are certain pleasant drinks with a low food value, good in fevers, as apple-water, and tamarind water. They are pleasant to the taste. A favorite drink is lemonade. The rind should bo thinly pared (to get out the essential oil) and the lemon be cut into slices, put into a jug and hot water ho poured in. Then some sugar should be added or if this he apt to turn sour in the stomach some malt extract may be used instead of cane snirar. Such lemonade is grateful and nutritive: especially when made with ma'; extract or with Mellin's Koed. :;: Then as a '"'drink-food."' oatmeal wafer is capita! where persons are exposed to a high temperature as stokers, iron-workers and the like. llarlev water is a pleasant nutritive drink, and a capital vehicle for bitartrate of potash. I'otn- Impcrialis sweetened is a capita! beverage, ^ood in a cold with a deposit of pink lithatc-. Rico water is a drink in vogue m India. It is a nutritive drink. - and thereby hangs a tale. When ('live was besieged in Are provisions ran very short. There were ;i few Knu'iidinicn a:.< nn in her of Sepi iys. This is Macau lav's account of what ha ' ! ::< ; : 1 1 is invidious t (> n K 'Hi ion nann > in coin if. t ion with food-. I > iin lias liei'n >nch a pioiii'i-r. tli;it lii-^ I'm id ni;i\ he >|ioken el a- ;ii.' i\ a niesl 1 1 ^et'id d;ii> MANUAL OK niKTKTlCS. "Tin 1 Sopors came to ('live, not to complain of their scanty furo, but to propose that all the irrain shouM be ^iven to the Kuropwins, who required niorr nourishment than the natives of Asia. The thin U'rucl, thev said, whu-h was strained away tVom the rice would suffice for themselves. Ilistorv contains no more touching instance of military lidelitv. or of the inihn-nce of a commanding mind." Lit- erature eontains no more striking instance of a man, accurate bv habit, tripping e^repously. Those \vho understand the matter thoroughly assure me that the men who were satisfied with "the, thin irrnel " ijot much the best of the bargain. liicc water may be flavoured by any vegetable juice as that of the currant, raspberry, apple, and mulberry. \\here there is j^reat thirst in pyrexia. such drinks supply all that is required. In phthisis however, it is desirable to increase the food value of the drink, and this can be done by the addition of a mail extract, or soluble malt preparation like Mellin's. live which has been malted forms a capital addition to meat- broths, as the stardi has largely been rendered soluble. 1 >e\t ro-saccharin. (?)or commercial irrape sugar, prepared for the brewer, can also be utilised to gi\e food value to drinks whether meat-broths, or made with vegetable material, as apple- water. Meat Broths. Beef. veal, mutton, rabbit, and chicken, aro the materials mainly employed for the preparation ( ,f meat tea. In the last chapter it is to be hoped thai the brains have been knocked out of the superstition that beef tea. or any other meat tea. as ordi- narily made, is a fond. The addition of ihe albumen of tlieiucat- libre is required to give it a true food value, if that were done, the amount or bulk of water to the pound of meat might be largely in- nvased. Then too. a certain amount of salt should be added. In invalid cookery there is a decided neglect of salt. Liehi'_:' advocated the use of meat extracts. He deplored thcAvaste that went on in the lar'je hordes of cattle on the plains uf South America and Australia, where thousands of oxen were annually slaughtered for their hides and tallow; and suggested the preparation of concen- trated meat-extracts from the lle-h. lint Liebi^- himself was the tirsi to recogni/c t hat such meat-extracts \veiva "mean- of invi^ora- tion." rather than a food. There arc present the pleasant salts of muscular t issue and the stimulant krcatin. which tempts the savage to eat his vanquished adversary but nothing that is true food. Ileef. or meat teas as ordinarily made, and Liebi^'s meat ex- tracts stand on the same j>l;it form : thev an- not pr;i'-t i'-allv :'<> But thev arc excellent vehicles for soluble earho-livdrate-; a:.d the combination is a food a pleasant, nutritive, di;_'e.-t:h!e I'm And at this point I fee! inclined t<> he dogmatic, e\eti inure th: iisiiai: unnecossardv so, perhaps tin- hostile critic \v:l! sav: 'MI: must lie done. "Whole hccf tea," tliat is heef t'-a t<> whi'-h tL> meat tihre lias been restored after pounding, is no doubt a ^.".; food. Ycrv manv varieties pi-oduced, by ditVercnt makers in the !'. S. A., arc admirable for addition to meat broths. 1'lain biscuits powdered arc a'.-o _,,<':. The ('haiinel Islandei's alwavs add limken biscuit to their u:'-. and thus ^ivc them a hiu'h food value. Soups are indeed : lietterfor such addit ion. no matter whether made of -to.-k. :' flesh, or of vegetable matter. Sa^o i< often added: ami to heat in the oven for an hour before beiti^ added to tii' ;:, ; all the more digestible. The same mav he said of :,.: The stai'ch-transformation into soluble dextrine 1 I''* MANTAL OK PIKTKTirs. about. Of course where cereals have been cooked by steam much bettor thiiu boiling water this starcli-transl'orniat ion is more com- plete. Whether the soup lie white or brown, cooked farina can bo added \vith advantage as raising its food value. Meat juice is of course a better food than a meat infusion, as it contains some albuminous matter. Mr. Mann- Valentine lias identitied his name with such meat juice. Others have followed in his footsteps. Murdoch has mixed meat juice with the juices of vegetables; a capital combination in theory. But such prepar- ations arc not acceptable to the genuine Briton with his insular pre- judices. Then there are m the market " lactated foods." That is, com- binations of cereal matters with milk, desiccated. These arc all trood. And variety is us acceptable to persons who are put upon a. ''regulated dietary" as for other more fortunate persons, who can eat what they please. The stinir of a " regulated dietarv" lies in us monotony. The palate palls at the restricted variety of food, and the person abstains from food as much as possible hungers, in fact. Austin Flint and Lander Brunton arc ipnte riirht in their criticisms on the elfects of a '' restricted dietarv." Still, the dietarv mav lie judicious and ap- propriate, and vet he varied -/.'.. if cither doctor or patient know enough u poll the subject . That is where the shoe pinches ! Xeit her. comnioiilv, are suHieientlv familial' with food m all its aspects, to ret over the ditiicultv. It is want, of knowledge on ciilinarv mat- ters, that makes the dietary so restricted. And as our acquaintance with food increases, and familiarity with cookerv books becomes part of medical teaching, the ditliculty will be e;ot over: and the in- valid and dyspeptic be proportionated trrateful. The seieiitilic aspect of food must lie united in the bonds of ho]\- matrimonv with a practical knowledge of the cook's art. before a man can discourse learnedlv of food. And another matter is- nevcr take for granted that any cooked coinpound will necessarilv l)c nict either to the eye or palate. Taste and try! That is the onlv solution. I have been a judire at a food show, and ate some of all the exhibits: the palate beiiiLr mart vred to a irreat extent. 1 have tried most babv-fooils. I have hcid deep consultations with cooks and housewives: I have experimented with loods to ascertain the food-value in relation to cost for some articles, ("I-' 1 for the Economical") in linml ll'o/v/>,- I have eaten everv vai'ietv of tinned and preserved fruits: in faet. mv person.il experience extends over the whole known lieM except a cod-liver nil emulsion. 'I'h.-it is a fiTi'ii i /n-inj/i iln to inv jjftistatorv nerve fibrils. Malt Extracts.- -The-c an- <]iiite a modern form of r i. HoiT's first idea w;is a preparation oi' nuiit whieh should contain all the qualities of beer, without the inioxicat mi: alcohol. Tin- malt- ster malts the LTam, l>v which a certain starch transfonnation is pro- duced: then the brewer mashes the malt with hut water, hv which further starch-transformation is effected : and hi- "' w>rt " is a ,-wect lluid. rich in maltose. The brewer then adds his veast t<> tin- \\ort and then the maltose (or irrape-supir) is fermented into alcohol and carbonic acid. The malt extract manufacturer stops at the won; and instead of addmi: veast, evaporates the wort in a vacuum-pan, into a fluid like molasses. A malt-extract is. however, something more than either molasses, honey, or invert suy adding a handful of oatmeal to a gallon of water. Boiled arrowroot, was once in yo^ue for invalids, l>ut is not fashionable at the present day. It wa- vcrv irood fuel-food; and sweetened with sitLfar and flavoured with wine was not at all unpalata- ble. r>u t it is inferior in every way to a "treacle posset." This last consists of a pint of milk, a tables) loonfnl of treacle, a teaspoon- ful of powdered -invvr. with as much nun as the drinker fancies. Not only is this L r ood for a cold, but it has a lii^h food-value. Such a posset last thiniron ^ettini; into bed, would cheer many a starve- ling, and ill-nourished person. Eggs. ---The e".-;_;- i> certainly a fluid food until its albumen is consolidated by heat. AM eirjx. beaten up with eoil'ee, is a drink re];>hed by many. Others prefer it with sherry. Some like it with milk and brandy. With a pinch of pepper and salt, and a little vinegar, an ev/ir form- "a prairie oyster." The white of an e^ addeil to liome-made lemonade, enables it to be frothed up. This is a piea.sint and nutritive drink. I nder ot her circumstances t he yolk i- the part preferred. It can lie taken with wine, or milk and brandv. The yolk of an e^ is a constituent factor of the "rum and milk." so famoii,- in the treatment of phthisis. Half a pint of milk, the newer and fresher the better, the yolk of an e<_ r L r . a tea- spoonful of su^ar, a suspicion of nutmeg and a spoonful (thesixe varies) of rum. all beaten together and taken the tirst tiling in tin; morning, has been credited with the cure of many cases of consump- tion. Taken early, it will often prevent the exhausting sweats which accompany tin- mornniL:' do/e. I'm- this purpose it should he taken about six or so, and after it. the patient often sleeps protected atrainst hvdrosis. < >r ;t may be taken Itcfore dressing, and often enable- an invalid to L r < j t over that tiresome process without a sense of exhaust ion. Syrups. Then there are syrups of various kinds. The ( Icrmans are fond of strawbcrrv svrup. and ra.-pl>errv syrup, to drink a- aLfes; especiaiiv to breakfast, in hen of tea or roil'ei-. The- arc vei'v palatable, and dce;dcdiv nutriti\e. Svrups of all kinds arc in \ O<_MIC at present, to d niik \\ ,t h a> !',;; d watej-s. Thev were in fashion in the pas;, with ho; water, and were drunk for a cold. kc ..;' this fermented mares" m ;tk as an intoxicat inu" di ink amon^ 1 lie Kalmucs. Its intoxicating projtert ies are small as n-pi P is \\ e.-ti rn race-. The casein of mares' milk forms the line, iloeeiilent cur,! characteristic of woman's iin.k: contrasting \\ith the so,;d ciii'd of cows' mi k. As a cure for phthisis, it ha- a di.-tinet reputation in the ea- Knrope. I ))-. Cai'rick. of St. Petersburg, bad a number of ma:v brought to Mi iLi'iaii 1 i and exbibitcl at South Kensington in 1-^1. lie had studied, the matte] 1 thoroughly, and written a small i :\ on " Koumiss "( published by Iilaekwood and Son-). He showed Koumiss made from mar"-' m i . k as on t he Steppes. 1 1 \\a- a pica-- ant drink with the curd in .-mail lloeeuleni ma-se-. \',\\\ . a- he , served to me -" I\oiim;-s is cumparat ivelv n-ele-- in a damp < .m-v like Mnu'kuid, because a person cannot drink enii;jdi "f ;:. ( 1-1 ' arid Steppe-. wlM-i'e the evaporation of ;!u!d 1- ii'real, a <',< .--.i:-- per.-onean wit h i-asi- drink from lifteen \> < -.:/.-":i champagne o'la r; - of Koumiss in a da\'. 1 nc,er tho-i' cireiim-iaiice-; Koumiss are often very striking. " l-'rom tl'ii- ;; would -cei is comparat ivelv useless to t rv Koiim:.-- cxcep: nn t i;e M .; . .-. i fainlv in pvrexial state- :t may In- found a plea-ani ilr.'nk: a 1 esneciallv suited lo irritable eonditioiis o!' the -lomac'n. :, interciirrenl gastric di.-i urbance-; of phth:-: ^vhci-e tii. : rise of temperature. 1 n some ca-e- it - ^ i eil'e -; - a :> \ '< -r\ a i CTTAPTET! Till. I'KFSKKYFl) AM) CANNKD FOODS. THE qualities and properties of foods arc n\ altered by the moans resorted to for their preservation, at least to any material extent, as regard s their food value. Still preserved foods rei|iiire some attention in a \vork of this kind. 1'rohahlv the earliest method <>f preseryini; Food \vasa blending of salting and drying. N (| t only was tin- pi_r so converted into bacon and ham. luit the fattest o\cn were selected in October and salted the rest lieinir turned loose to find their \vinier food as best they eoulil. Mutton hams, too. were a delicacy. < Mi such salted pro- visions the hulk of families in the country lived durini: the winter month-. The piir. which could be fed on corn and the slops ol' the. household, supplied the sole Fresh meat. IF the piir \vas no; at hand (and in Scotland of vore the pi LI' was as objectionable as an eel) and some fresh food was craved after, the cattle were driven into a pound, and bled, and this blood was mixed with harlev. made into a pudding, baked, and eaten. \Vheii the pi-' was slaughtered, the blood was made into a "black-pudding" winch kept well for some week-. Sausages were made of the fat and lean meat chopped to- gether and Havored with saLi'e and othei' condiments. Uacon is a f 1 of tlii- greatest value: the lean is apl to lie hard, hut the fat is of the most excellent character. Il is easily digestible and agree- able to tiie palate. It may be fried, as the rasher: and rashers of bacon with fried or poached CLI'LTS is a stock breakfast di-li over the length and breadth of F.iiLrlaiid: or it mav lie boi calen cold with pickles. licyond that, too i';it liacon is used to lard fowls, nver, venison, etc., to add to drv meat as ihe hare and rabhil (which should always he ste\vei] w,th some pieces of fat bacon). ;ind to \eal in a p:e. However, as a mailer of fact, it is if : . too little, u-ed as an adjunct to other food. The inside fat of the pi^ is " rendered " into lard, which is used in the making of pa.-trv. The hams are a Favourite tood, and a slice o! eoM hulled ham will usuallv sit ea-ilv upon the mo--t fa-! d <' -tomacli. In spi-akiuif of Lfast I'it ;-." A:;-';n I- : '. aft' r recoinmi ndiiiL:' m;ik ami PRKSKKVKI) AM) CANNKD K<>n|)S. T:', farinae.eo s food, quotes Jaerond who was 1:1 favour "fa die* ,, mal food. " He advises that the patient he encoura:_ r( 'd t" tak" *<<- taiti kinds of food which arc supposed t" c\. ;;.. more than oih.-r kinds, the secretion of gastric juice, and In- mentions boiled !;aiu as part icularly eligible for that purpose." A thin -lice of tin 1 Van of hoiled ham cut across the lihre. well mast icat ed , will n<> doiiiabe tolerated hv a verv irritahle stomach. Sausages are a verv toot h sonic form of food. As ord inaril v made they an- known in London as ".-kin and mvsterv:" and the revela- tions which come out at times about sausage inanufactorii's are cer- tainly startling. Still on the whole they arc fairlv trust wori hv. and their main adulteration is the bread crumb added. Ordinarv Kntrlish sausages are a u'ood mixeil food. Then there are foreign sausages as I'.olo^na. Strasburir. ork is a ii'i'cat food with luiiiher-nien and ot liers who have to !av :n stores of provisions. In the I". S. A. a winter with with plenty of fresh air. exercise, and the fat pickled i--k. | (4 MA NT Ah OK IMKTKTK'S. to be a jrrand preventive measure in threatened phthisis. Mussels; and ovstcrs are pickled in vinegar and are vcrv jiiras;int forms of food. Hried ami smoked meats an- vcrv palatable forms of food. Fish ivudilv lend themselves to tins process: kippered salmon are famous, and so are "kippers" a form of split lierriiiLr dried. '' /'///'/"// haddies" are \vcll known, and eijuallv so is the Yarmouth bloater. The dried liaddoek is unobjectionable; Imt the other forms are apt to upset the stoiuaeh. and can onlv lie sat'clv indulged in by persons -who can trust their digestive powers. Kippered salmon broken up small (after cooking) and mixed with mashed potatoes, makes a capital lish pudding. Pried lish of a common oi'dcr were one,' the animal food of Kuropc in Lent. They require iiiucli soaking aiid have a low food value. Anchovies are hoth dried and pickled as well as potted. AH anehovv 011 a beefsteak imparts a pleasant flavour to it. Anchovies arc usuallv related to hot buttered toast, and hence arc not desirable for the d vs peptic. ( 'a via re. the roe of the si uruvoii. is not acceptable to all palates, but it has a hi^h food value of albuminous character. Tongues are often dried, and when soaked and boiled arc -I'od and palatable food. Cut thin across thevrain. toiiiruc is like ham as regards its tolerance bv the stomach. The h'us.-ian tongues pos- se-- unite a iramc flavour. Vegetables. Sometimes vegetables arc preserved bv drviiiLT. as seen in the vegetable matter prepared for .lulieniie Soup. Thcvare sometimes also compressed as stores for tlcets and armie-. Thcv reijinre soaking and then probabiv ditTcr little from their kind in a fre-h state. Manv veirctablc matters arc p:i-kled as relishes to food : notably the cabbage, the small onion, eschalots, jfherkius, cauli- flo\ver, etc., all of which are trviuir to the digestive or"jans. \"e^c- tables lend themselves readilv to the tinning or canning process. Asparagus so treated has Ion LT been held in repute. The ////.* jmix of !' ra lice are in i ilia t ure peas, not to be com pared for a moment with the lai'Li'e marrowfat pea- of American production. These last onlv reijiiire the addition of a little sui/ar when heating, to cnaldc them toeumpete on fa i i'l v ei j ual terms with frc-h pea-. Lima beans are also tinned and, keep well. Succotash i- a compound of the hiirhlv nit roiT''iiiscd legume witli mai/.e and, rieh in fat. Mai/.c in tins as " SiiL'ar ( 'orn *' is a beautiful ilitfc.-! ble dish, whether eaten with suirar and milk, or with butter, pepper and salt. The baked beans of New Knir'iaiid hold a hiirh o-ition as a food, no matter from I'RKSKKVKD AM> CANNKD KOMI.-,. what point of view they are looked at. Kach tin ,.,, ; ., ol fat bacon bi^er than an t'L/Lr. 'I'll' 1 bean- an- so cooked aiii! the fat intermingled \vith tin- material of tin 1 :.:: the hiu'h tempi-rat u iv at which tin-van- liaki-i ( wliii-h 1- its etl'ect upon the stan-h). that they n-;nliiv di-inte-rat month: while the fat is in a form wliich Drives iittie oil'i-n.-e stomach, l-'or food value, for cost, tln-v stand \vrv hi-'ii. I-' 1 , i-; :..;. they will come into votrue ere lonj; with persons who-e .-toinac;;- are fast iilious aliout fat. Vegetables are easilv stored, and a NO are easilv p;v-er\ ,.': ',.. : :.-. us potatoes, carrot.-, turnips, beet, etc. All .vv//.v c ;1 li |,c preserved lll'V, as those of the cclVuN ;il;d tile legumes, and as such form a iarjj' portion () f til'' fond of man. Fruits arc variously preserved. As prepared wi-h su^ar lv lioduiu' thev have lieen spoken of before. The\ are a,-o bot;.cti, and were at one time at least, lar^clv adulterated u,;h i-oppe]- to secure a u r " () d LTi'een I'oloui'. ( )nee a ['!'u: ,.;, pel- was ilepositt-tl on the .-tccl. Olives ai'e la:'-jv,\ In.; ;;,. ; usuaiiV eaten IM clear the palate before drinking ;';'. \\ .:.-. 'I'hev are I'ldi ;n oil. lied fruits art- apt to be stained hv \"^\\ < <<\. Mi- beetroot juice to impi-ove their colour. Tinned or Canned Foods. Tinned fruits are i,,. favour. Tin- apple, tin- pe;ir. the plum, the ^rape. the :;;:!:. ; cherrr. the jieach. and u[irieot. all tin eapilaiiy. T julilitiotis to the diniiei 1 tali'.e in winter and spr:n^. ' ai'e or cooked. Tinned cranberries are far super,": 1 astringent native, cranberries ol (in-at [SiMani. Apple rin^s are also ^amniL;' favour with the !io;i-e\\ ;'e. It ma\- be said as a rule that vegetable proiiu.-t-. tin o;- can moj-e stieeessfuliv t lian li-li and flesh. Tinned salmon, t hoiiLrh of -'ocd fond value, l.-^-k- : h- fiv-h salmon. Tinii'-d, lobsters vary very much, n to the length of time the ti-h has been in tiie can. A lobster i- nut to be despised -when a fl'e-1 I,.:,--, And tinned salmon will pot. or make a -.i,,, ; ; - with ma-heil [lotatoes. (tther li.-h. a- ' !'bn'. cmi. n ,. fi.-h. piiehanls. and herriiiL;.- tin. aii'i Him out ta r The sanliiu- preserved in oil i- well known t| m j^ood tish food, and mixed with it.- oil. \\ : a nrop ter sauce, is ilecidedlv au r reeable to the palate. 7'> MANUAL OK DIKTKTICS. small fish get mixed with the sardines, but tliis scarcely constitutes adulteration. There is one tinned fish, however, whose flavour is little affected by the tinning process, and that is the shrimp or prawn. The Barataria shrimp is delicious out of the tins. Why the crab is not tinned not the small soft-shelled crah which does tin Imt the ordinary crab, is unknown to me. 1'roha- lily there is some technical dillicultv; also tlie eel, which would seem a jinm'1 to he wdl adapted for tinning.* In (Icrmany eels are pickled and sold in small barrels. Tinned meats have established themselves over t he face of the earth. Of course these tins of various si/es are most convenient for stores. A small quantity can be used at once a great matter. Whether beef, mutton, or pork, as a rule, it mav fairly be said the meat is overdone and stringy. Minced meat is fairly Ood and nice, and mixes well with mashed potatoes. Tinned tongues are really very good indeed: the llesh of the tongue seeming to lend itself to the preserving process very readily. Little .-beep's, tongues are de- cided delicacies, and so are t inned sheep's tails. The hare and rabbit tin moderately well. Turkey, goose, duck, fowl, and ^amc. come out not amiss. Drawn is fair, and boar's head deeidedlv good. I'ig's feet in tins eat capitallv. Venison 1 have not had a sutlicieiit experience of, i,c., in tins, to vent lire on an opmi< >n. A . />'. One mat ler about tinned meats is never to be forgotten, vi/. : t he i -MI it cuts of a tin ,-hoii Id be consumed as \va sent me ma:.v - pics; sonic tins turning out well, hut inanv until fur fond. I>u: ;h- tiling could never lie relied upon, and so was cnmnicrciallv a fai.urc. A Dutch linn seems to have been more successful liv an K.xhiblt in t lie Inventories ( 1 xx'i). The products .of milk, however. ;is butler and cheese, keen ad- mirably. When luiticr has to lie kept, some salt is added, and how lon^ salted butter will keep is unknown. It is a most digestible fat: though of course, the object of churnim: is to uvt the fat out of ;M eniul.sioniscd form. It is larir ( 'lv used eaten to bread, and is invalu- able to the cook for her dishes and her pastrv. Melted butter is eaten to li.-h. and adds highly to its nutritive value. Mutter i< de:ir comparat ivelv; but it is an item of household expense that should never lie Lrnidi, r cd. It is a trrcat mistake to cut "' nnrscrv " bread-and-bntter thiek; if the butter be sparin ir lv applied there is not enough of it ; if spread l~.il 1 thick it revolts the stomach with delicate children of feeble dip'-ti\c capacitv. The bread should be cut thin and the butter nibbed well in. and then anv child can cat it ivadiiv vcs, and dip-st i; ton! Bread-and-butter puddings arc capital fond. Cheese is a form of food requiring some consideration. It ha- the reputation of bein^ r most iiulip-stiblc: This applies to the hiirhlv flavoured cheese eaten as the last course at dinner. A nip of ripe (iorifonxola. or I'ochefort, or ('amembcrt. or N'eufchatcl. or even Stilton, ('heddar, Cliesliire, or double (llouce-- ter, after dinner j)rovides a fatty a<-id which aids the cmulsion;-:n-- of fat in the alimentary canal. P>u; this is scarcely the consider; t ion of cheese as a food. ( 'heese is largely eaten as a blending of : and relish, bv persons with whom cconomv is a matter of mo:i.i-!i:. It is either eaten as it is. or cooked. A: one time every I'anne:- made his o\vn cheese, for home consumption at least. \"\v clicr-i factories make, as a rule, so much heller cheese at a moderaie pr that chcesc-makiiiLr i- no longer p'lieral with farmer-'. A ski in milk cheese was a t<>tii:h all'air. but a hi^hl y conccir i form of albuminous fund. A cheese made nf fiv-h milk, cni; 1 : a lar^e proportion of fat, while "cream-cheese" coiit; casein. , s MANUAL OF IMKTKTK'S. ('asoin softens under heat, and toasted cheese, or Wi'lsli rarebit are sapid and savourv morsels, soon falling awav if kept hot: indeed it is \vell to wait a little for them rather than to keep them waiting. They are reputed to he indigestible, and certainly are so with some person-. Other stomachs, again, tolerate cheese; and there are horn "cheese-eaters" as well as ' ' cheese-haters. " to t he one cheese is a poison, to the other it is most acccptahle. To the latter even when dyspeptics, cheese need not he forhiddcn. A great matter is its dis- integration. Kinelv grated in soup or even hoded macaroni it is un- objectionable. Macaronic cheese done in the oven, or lie fore the tire requires stronger digestive powers. If hominv he well hoiled, and then grated cheese with milk mixed with it. and the whole put into the oven to brown, a delicious digestihle dish is the result. Crushed cereals, shredded mai/.e. samp and broken hiscuit so treated with milk and cheese, are admirahle food sol' high food value, savoury, and tinallv. digestihle. Cold cauliflower and vegetable marrow served up with cheese nl>s. ]\\ '' prepared foods" here is infant the foods which art- sold f.>r babies and invalids. To Lii-lii^, ainoiit; :< * min-li nioiv re|aiin-_; to food, we owe t he i lit nxl action of I'm nU specially prepared for infa nt s The food uf tlic newl y-boni is milk: but many attempts ha\<- lieeti made to substit ute for it, mainly "i 1 in part, other I' Is; the motive beini: in some cases cconomv. in iithiT rases the ditliciilt y >al ties' t'nod. i -an nmv only lie a inai ler oi' speenla- tioti. Ai'tef t IIO|-OUL;-II liodinn' i he water was |ioui-ed \\ nii>i'e or ies.- eoniplctely, and some milk added. The outside of the loaf i- the part most thoroughly exposed to the baking process, and [herel'ore in it the standi is most colliplelt'ly cuiiyerted into ,-oluliie dextrine. SiH'h cai'bo-hydrate matter with some tVesh cow's milk formed ;i yei'y complete food. lit it such " pobhs. " \vit h oni y a 1 it t ie .-ti^ar in, is a poor food: ;ind the marvel is that such lusty infants eyer were raiseil on " pobbs " as undoubtedly liaye been the ease in I he ai;'r;eiil- tui'al districts of Kn^land and elsewheri', where miik is not ea.-ily [iroeiireil. How, and by what means ine ^I'owinu' oi'L:'aii!>m has secured materials for tissue-growth out of this improiiii.-iiiLr food, i- a mysiei-y, when looked at from a seient itic jio.nt of y'u-w. Then came rusks ami " tops and bottoms." all howeyer. maile unh tine Hour, and lackinu' the .-aits and albuminoids of the lu'an. Then came the introduction of malted [)reparations. Something has been said before about the preparation of ma extracts, and this need not lie repeated here. The \\-on is e\ aporaie down to the consistency of honey, and is a sticky and iron-.! f 1 to handle; albeit a lieatit i fill food. Asa mere food, v, any dia.-tasic activity, a iii'\ preparation like Meiiin"- way preferable. There are do/en- of siicii foods n the n,a: - :\ yery ^ood foods they are, too. They arc < specially . - Si) MAM'AL OF DIKTKTICS. to milk for adults as invalids and dyspeptics, and to a little milk and water for babies. ( 'omliinat ions of liaked flour and malt are no\v sold by the hun- dred as tallies' and invalids' foods. They varv somewhat in com- posiiion. Some contain more malt than others: some contain some desiccated milk. No doubt these last are the most complete foods, as from the milk a certain amount of fat is present. They are also most palatable. I'll iv malt in fine powder must soon he a regular art iele in the market. It is economical as compared to t lie malt-extracts, fluid or dried, and contains much more diastasic activity. Added to liaked flour in quantities vurvinji from one-third malt flour to two-thirds of !>aked flour, up to half and half, and then hot milk either poured on (for a pudding) or added for a drinkable food, malt can he made most useful. (! round malt. too. contains the husk of harlev and is rich in phosphates. Maltose, dextrine, soiuhle albuminoids, and phosphates, all are there in a very palatable form. Only fat is lack- ing. And that can he al>v or invalid, while another pleases the palate. The palate Arrows tired of one food, then trv another fora change. .Monotony is the curse of all dieting, and should he avoided as far as possible. A medical man should not be wedded to one food, but should IK; more Catholic-minded. This is a matter far too little considered, and yet it lies across the very threshold of resort to prepared foods. C'liaiiLTe about from one to another just as you expect your cook to cater for yourself. Say for breakfast the invalid has some milk and Mellin's food; at eleven oV]oek some whole beef tea with baked flour in it; at, luncheon a milk pudding, made with broken captain's biscuit, or other biscuit: at tea-time some chicken broth witlt .-Invddcd mai/.e; and at -upper a digestive biscuit and butter with a Lrlass of sherry. IJv attention to these items but verv important items- -the invalid's dietary could lie made acceptable instead of revoltinir. as it too often is. When I read of I >r. I >avid Vandal! fasting when ill with typhoid fever. I knew -Mrs. Vandall's capacities as a housewife too well to suppose for onu iiioiiieliL that monotony in food was the cause of Ins fast MILT: and th;it his conduct would cause dire de>-ause tiic poor t li in:: cannot tell us what it thinks, it is nut therefore iin-r-si; \ '.<> assume tliat it has not its thoughts, and these it communicate-: bv its rejection of one food and its delight in aiioihcr. A \erv VOUIIL;' habv can reason. I ri'ineinher once seeing a voiulit'iil mother uurs- in a certain admixture of leguminous ilour. Tastes thev have, of cour.-e, and preferences like other and older folks ! And of course the same individuality of taste and palate belong- to d vspept ics and invalids. llccanse one form of prepared fnod . distasteful, it, does not follow that all are. If there existed a little more M t i vent ivciiess in nurses there would IKH he so much complain: of moiiotonv of food on the part of sick persons. \\lu-n the /// , consols solelvof milk and sclt/er water, heel' tea and calves' foo; jellv. is it any wonder thai the palate is palled ? And vet this is the complete raiiLiv of invalid cookery in manv households. .\,>; id!.-- a^'o 1 was in companv with three Lfeiieral prad it loners two. fair ^ooil aN'erau'e specimens and one decidedlv far ahove l he ax'erai;' 1 '. and they could ^o no further. It was txilv tK> clear that thev \\i-re not in a position to all'ord much surest ion as to the dietaries <'' their pat lent s. Thev ail an, -we red "slops " to m v lead MIL:' '|i <<-;!<:;; Inn t heir acquaintance wit ! i "slops " in concrete form- was i;m ; ed. N i"et there was no reason to suppose them -pec, ally i;_rnrant U \ : t heir fellows, I'lvcrv medical man oiiLfht to trv the \anous prepared foot] varioii- wavs, so as to pei--oiiall\ unilcr.-taiid nha* he about when .-peaking of various fom';-. (Mhevu -e he v;' dou;" on the subject. 1 \\i-h mv acijuaintai.ce u.:i. ;.. >'_' }IAM'AI. OF IMKTKTK S. prepared |Y>< > best with milk: while plain baked (lour suits be-t meat-infusions. l,ent;i preparations have a strong llavor whatever mixed with. Tea llmir is best with meat- infusion a- tlie " brose-ineal " of Scotland. The hiv;h!v nit ro^enised character of all leguminous Hours renders them suitable rather for the halo than the sick. And much the same mav be said about oatmeal, as it does not airree as a rule with a sick stomach. Its richness in fat has something to do w;tli this, ;i nd a fattv aenl is a])t to be breweil therefrom in many stomach-. It is the fat in oats and maize which makes them objectionable with manv. live is a pleasant addition to wheaten llonr to the fancy of nianv. as seen in the pum- pernickel of ( iermanv, and tin- brown loaf of the North of Knv;land, especially in the farmhouses, where brown bread and skim milk cheese are lai'LTe factors in the dietarv. Prepared foods, which contain a certain proportion of desiccated milk, have a hiifh food value, and require only water (witli a pinch of salt) for their culinary treatment. There is one form of prepared food which is, so far. uniipie. and that is the eremor hordcatus of Loeniund, which is made from the best cream from selected herds on the r,avari;;n Aips. depn\ f ed of a. certain amount of water and prcser\ ed by malt extract. This highly palatable food is excellent in its food properties. Ii contains somo album moii Is. :i considerable quant it v of fat . and some ear bo- hvil rates. It can lie eaten alone, and in certain cases where the stomach is irritable and contracted, so that oniv .-mail quantities of food can be tolerated, a piece the si/e of a ha/el ni;t mav be taken everv hour. For an invalid in lied this is quite Mitlicieni to keep up the strength until the .-lomach is well eiioirj'h to hold a larger bulk a! once. ( )r it can be used to coll'ee or tea. and, i- especially indicated in those rases where cane sii'_ f ar irives nsi- to aciditv. ( )f like character in t he mam, i- t he ni-u- food called " oleobvne," which as its nan e nd eates is a conipmiii'i of fat and malt. It also is verv palatable, with a hiv/h food \aiiie. I;- fat !- in an emul- -ioiiised form, and therefore very ili-je!i ;i meat dietarv. as mi huntiliL: c\p,-., should lliake the-e foods part "!' their -It ire-. 'I'll'-', a.-' dicated for persons with incipient llri'j lit '.- di-t-a-e. a- :,ot i>. -.; hi".'hiv charged \vitli nitrogen. Another admixture of oii and ma; is " kepler," \vhere the oil is incorporated with ina',1 extra'-;. Then there are coil liver <>;! eiiiiil.-ions ;,, !,, con.-idei-ed. Tin--.-. of eourse. contain onlv fat. and that IP. tin- form of olcine :!,. n... digest il>]e. luit otherwise. j m>l >a 1 d v. tin- lea-t valuaMe form of fa;. (1 ..... 1 coil liver is fro/en to p.( nut tin- strarilie. aii'l a- 1 ni'ich of '!:' jialiiiitine as possihle, the remaining ihinl linn^r MTV pur.' t.'.^n,-. Such fai is often di^esteil \vheii other Fats, as animal fat and l>u:;er, ;ire rejected. Nolhini: is ea-ier than to make an eiiui!-;o:i u-;t:i anv fat. suet, or oil. I>ut the ilitliciiltv is !: I'rejiared foods wit h pre-d iu'ested March mu-t '-"me mo the dip'-t ;ve powers fad under the mental -; ra ;n of ; ;,,- and the si ill greater -train of the future. I'l-fpar--,! kind- thai have heen suhjeeted to a h:_ ! i iempei-ai iii'e. loods ot farinaceous origin, must lari;'eiv iai\e the p.a'-i in the kitchen. Soln'nle preparation- of meat, ilia: mii-cnlar liln'e ha- hei-n I lioi'oiiLi'h!'. d> 'Crated, a sideral'lc ouantities of solul'le cari'o-liv Si MANTAI, OK D1KTKT1CS. Hy varying the soluble meat and the carbo-hydrates, variety can be _U'ot, it' not a very wide ratine. Then where the stomach resents fat floating about in it when at work, the fat ean lie taken when the gastric activity is over, as ereain. or emnlsionised fat artificially prepared. Such a selieine of dietary is not very attractive; but then we all know that we must cut our coat according to our cloth not according to our liking. CTLVPTKH X. ARTIFICIAL IUCKSTIYF. .UJKNTS.- ARTIFICIALLY HI- X KtT.ssiTY is tlic mother of invention, savs tin- n'-d saw. Ar.d failure of the digestive powers has led i \ he adopt inn of artiticial digestive agents. First the chemist sei/ed HJH>H the diastase of the seedling to help our human saliva. Thru In- appropriated t In- dip-s- tive aiient in the piir's stomach and utilized it for the needs of man. Hence pepsin in its various forms. I'inallvon discovering the func- tions of tlie pancreas, that visnis was enlisted as furnishing a m more re;v adapted, and ai'e a>-. '; patroiii/ed. Iiideed !iv such, means and nica-n ;- n,;i e n a hi ed to d i n e i n com pa 1 1 \ without a t ; r - a t : : i ^ a : : i he rejection, of careful selection of their food, or ii M- MAM'AL OF 1>I KTKTK S. i<> digestive aids: both exceed ili;/iv unpleasant for nervous persons, \vlid arc verv liable to In- dvspcpt ic. Where a meal is taken alone, it is a matter of comparative in- difference in what form the pepsin is used. Then coiiic jianeivatie preparations of all kinds and varieties. SD far. we have Keen most familial 1 with tin- lluid preparations recommended liy Sir William Robert.-. I-'. U.S. . <.f Manchester. The pancreatic lluid ha- a larp' ran;_ r e of dilative activity. It trans- i'onns stareli into ,rape su^ar: it digests albuminoids (in an alkaline medium): it curdles milk, and it emuisioni.-es fat. The ilitHculty about it is. h"\vever. that it is inoperative in an acid medium. The acid stomach lies betwixt the- mouth and the duodenum the area where the pancreatic secret ion exercises its action. I >r. Roberts met this ditVieultv by placing his Liquor 1'ancreat icus under the protec- tion of an alkaline Lruard, in the form of li> or '.'it Drains of bi- carbonate of soda. I Jut the soda has a tilthv taste, and renders the draught most otl'eiisivc to manv palate-. It has seemed to me. in- stead of soda and water, it is well to ^ive the pancreatic ferment in a iriass of milk with as mucli prepared chalk, or li^ht magnesia as would lie (Mi a sixpenci about tin- sixe of a male thumb-nail. This is a far less outrage on the palate. It i< a preferable form of alkali to mv mind. 1>\ waiting until the aciditv of the stomach is ex- hausted ere j/ivinir tliis draught, less a'.kaii i- reniiired. and the result is more certain. The aciditv of the stomach wanes as gastric, digestion reaches its completion; and there is little acid left to neu- trali/e aliout an hour and a half or two hours after a meal. Thi- is the time to select for the artificial pancreatic digestive a;_rent to help out t he nat nrai |>ancreat '.< secret :on. The -ante principle of action must 'nude us in the u.-e of pan- 1 > I erratic agents whatever their fonu: and other than lluid pn-para- tiotis are aireadv beini: manufactured. Combinations of ; ; :" several diirest ive airents on t he " shol-^tin " principle are iai'^elv sold. I'liplivsioloLfica! a- they appeal' thev cer- tainlvare often useful. "If the . - misse-, t'other hits." That is the principle. If the contents o! the -tomach lie still acid, then the ])cp-in come- in u-'-ful. If the fooii be pa--:iiLT the ]iylorus, and eomil:^- into eolil ' ' ; '. : le- of t hi' bile, t lie|i the pancreatic product- arc ready for action. Such th''ii are i '.'. the artitic ; i] _ - ve avfent-. \o\v a- i" [iredi;_ r e>ted 1'uods. Mnou^h ha- been .-aid about piv- a rui-. a iv !,au.-fii; fill, i'Ut inv i-xjM-r. nit ;:ivui\ th-- i 1 "!. ]i;<>r>- I'avuraii!.' t" u''ijr.-u.''. i", :. ': ii:a".ai::--. I :: .-tat--* SS MAM AL OK HI ATKTK'S. Sonu' description of them becomes essential, as there are eases where they are required. Hut whether great gastric irritability existing is an indication for their use is a moot matter. 1 am not aware that it is pleaded that peptones sit more easily upon tho stomach than proteids, though it may eventually turn out that such is the case. Here it is rather a <|ucsti l-'ahr.) Two or three teaspoon- 1'nls of liipmr pancreatieus. together with ten or twenty grains of bicarbonate of soda (about half a small teaspoon fu 1 ) are then mixed therewith. The mixture is then poured into a covered jiiir. and the jitir is placed in a warm situation under a cosey to keep up the heat. At the end of an hour, or an hour and a half, the product is raised to the boiling point for two or three minutes in order to arrest any further digestion. It, can then be used like any ordinary miik. The object of diluting the milk is to prevent the curdling which would ot herwise occur, and greatly delav the peptoni>inir process* The addition of bicarbonate of soda prevents coagulation dnnm-: the final boiling, and also hastens the process. The purpose of the final boiling is to put a stop to the ferment-action when tin- has reached the desired decree, and thereby to prevent certain ulterior e ha Hires which Would render the product less palatab'c. The de-Tec to which the peptonisinir change has advanced is bc-t ascertained by the development of a bitter llavour. The point aimed at is to carry the changes so far that the bitter taste is distinctly perceptible, but, is not unpleasantly pronounced. The extent of the peptoni-m:^ action can be regulated either by inereasinLT or decreasing the dose of hipior paiicreat iciis or by increasing or decreasing the time d tiring which it. is allowed or permitted to operate. liy ski in mini: the m ; Ik beforehand, and restoring the cream after the final boir.n^', the product is rendered more palatable and more milk-like ;n appearance. Peptonised Gruel. (iruel maybe prepared from any of the numerous farinaceous articles which are in common n.-e, wheaten Hour, oatmeal, arrowroot, sairo, pearl barley, pea or lentil llour.l The irruel should be well boded and made thick and strong. '' is then poured into a covered JULT and allowed to coo] to a tempera- ture of about 14" l-'ahr. Li'pior panereat ieus is then ad'ieil, :ti the proportion of a tablespooiiful to a p;nt of ^ruel, and the jn L warm under a cosev as before. At the end of a couple < the product is boiled and finally strained. The action of the pan- creatic extract on irniei is twofold; the starch of ; : Ma v i ioi i he mat ter e-o 1'ar to expla in I In- i < M> iy o ;_- i : ,, dilute,! \vit 1 1 an alkaline \vatei' as coin | >a rei I i o | ii.o n mi 1 1\ t In accui'dallce wit li \\ I i;il li;i- 1 u ;i i I a ! 'iiu' in-i-!'-il 1 1 h;i- aii-eaily b-rii expo-eil to a liin'li li-ni|n-ral lire i- tu !, .'-n here. 9< MAM'AL OK DIKTKTK'S. verted into sujrar, ami the allmminoiil matters an- peptonisod. The conversion of the starch causes the jrucl. however thick it mav have liceii, at Martini:, to become quite thin and \vatcrv. lVptoni/,ed Truel is not LTenerallv. by itself. acceptable food for invalids, but in conjunction with peptonised milk (peptonised milk-Lrrnel) or as a lasis for pcptonised soups, jellies, and blanc-maiii^es it is likely to prove valuable. Peptonised Milk Gruel. This is the preparation with which Dr. Roberts has had the most experience, ami with which lie has obtained the most satisfactory results. It mav lie regarded as an artificially digested bread and milk, and as forming bv itself a com- ])lete and highly nutritious IViod for weak digestions. It is very readilv made, and docs not require the thermometer. First, a ^ood thick irruel is prepared from any farinaceous material. The irruel while still boiling hot. is added to an e<|ual (plant it v of cold milk. The mixture will have a temperature of about, 140 Kahr. To cadi pint of this mixture two or three teaspoonfuls of liquor pancreat ieus and t went v grains of bicarbonate of soda, (half a small tcaspoonfnl) are added. It is then kept warm in a covered jui: under a cosev for a couple of hours, and then boiled for a few minutes, and strained. The bitterness of the digested milk is almost completely covered in the peptonised milk-^ruel, and invalids take this compound, if not with relish, without the least objection. Peptonized Soups, Jellies and Blanc-manges. l>r. Uob- ert- has sought to _tri\e variety to peptonised dishes by preparinir soups, jellies, and blanc-maniU's, containing;' peptoniseil elements. These contain a larire amount of digested star<-h and iilbuininoiil matter, while possessing excellent flavour, and which the most deli- cate palate i-ouid not accuse of ha\inu' been tampen-d with. Soups were prepared in two wavs. The first wav \\'as to add what cooks call "stock " to an eipiai quantity of peptonised ^riicl. or peptoni-ed milk-L r niel. A second and lieitcr \\'ay was to use peptonised lyruei. which is (jiiite thin and watery, instead of simple water for the pur- pose of extract! HIT shins of beef and other materials cm ployed for the preparation of soup. Jellies were prepared simply by adding the dm- quantity of p-chitine or isiiiL f la.-s to hoi peptoni/ed u'ruel. and lluvoiinntr 'he m i \t 11 re accordiiiLT ' o taste. Dlanc-ma n^cs were made bv treating pcptoni>ed milk in the same way. and then adding cream. In prepannuf all thc-e ili-he- ,t i< absolutely necessary to complete tiie operat ion of peptomsinu' the ^niej , ,r milk. e\ eu to t he lina! boi'inLr before a'Mini: the stilTeiiinu inirredient. I-'or if Honor Airi'iKK i \i. !>!<;KSTIYK M.KVIX. :] pan>Teai I'Mis l)c allowed to act on tin- Ll'elat 1 lie. tin- '_feiat '',"> undergoes a process of digestion, and its power of -cttMi'j' <>r iiiu r is nt tcri v abolished. Peptonised Beef Tea. -Hail' a pound <>!' tin beef is mixed with ;i pint of water and twenty grains of bicarb, of soda. This is simmered for an hour and a ha.f. \\'ln" : cooled down to 140 Kahr. . a tabicspoonful of ; he im M. .) pan- n-at .. is added. The mixture is then kept warm under ;i cosey for tuo hours, and occasionallv shaken. At tlie end of this time, ihr liquid portions arc decanted, and boiled for live minute-.-. I'.eef tea pr-- pared in this wav is rich in peptones. I: contain- about J.'i per cent, of organic residue, of wli;ch more than three-fourth- eoii-i- of peptone^, so that its relative value in regard to nitro^eni.-ed materials is about, equivalent to that ot milk. \\ hen seasoned with salt it is scarcelv distinguishable in taste from onlinarv beef tea. Another way. One pound of tineiv minced lean beef j~ mixc.i with one pint of water, and simmered for an hour ami a half. Tin- result MIL: beef tea is then decanted oil' into a covered jiii:'. The un- (lissoived beef residue is beaten With a Spoon into a I'll, p or pa-tc, and added t<> the beef tea into the covereil ju^(wlioie beef tea). \\"hcn the whole is <-ooled down to MU i-'ahr. (or when it i enouirh to be tolerated by the tuoutlf) a tables] nfui of the , paticreatieus. is adiU'd, and the whole well stirred together. The covered jii'_r is then kept wai'in under a i-nscv for two hour-, at the end of tins time the content- of the juir are boiled brisk Iv for t \\ o or three minutes, and (inallv strained. ;; is then rcadv for u-e. The extreme solu!)ilitv of digested product-, whether r-tarch or a.- htiminoicls. detracts from their acceptability |o the heaithv. T them tiiev a|)|iear thin and waterv. tln-v miss the scii-e of .-uli-!:in < and solidity, which is cliaracteristic of their ordinary food. Ui; 1 ' the weak in\ a! id wit bout appetite, this sense of -ub-taiice or t ii \- -\\>-' MIL;' is generally an objection, and they take with more ea-c a M a. :- lias beell lliade. then the Si reli-hed. The Use of Liquor Pancreaticus as an Addition to Food shortly before it is Eaten. < crta useii i\ invalids, farinaceoiis j-ruci-, m;,i\. !ii - c:l4 ;'i tla\ on red with tea. or ci ilTee. o MANUAL OF DIKTLTM'S. up with the warm food as soon as it comes up to table. And such is tlio activity of the preparation that, even as the invalid is enpisjed in eating if lie eat leisurely as an invalid should a change comes over the contents of the cup or basin: the Li'ruel becomes thinner, the milk alters a shade in color, or perhaps curdles sot'tlv. and the pieces of bread soften. The transformation thus he^un s^oes on for a tune in the stomach, and one may believe that, before the iiiistrio acid puts a stop to the process, the work of digestion is already far advanced. The food should be cool enough to sip before the Liquor 1'nn- ereaticus is added, else the ferment is killed. Peptonised Enemata. Such peptonised milk-irrnel as has been described, is adm irably adapted for cneinata. Here the palate has not to be considered, and monotony is not distasteful. IVp- tonised beef tea. with some soluble carbo-hydrate may he used at times. l)iit the fat in the milk makes the milk-uTiiel more desira- ble, in theory at least: for how far fat can be taken up by the larsjje bowel is a matter on which the writer knows nothing personally, nor. on enquiry, can lie lind anything to favor the view of fat- absorption by the lanre intestine. There lies no objection to peptonised preparations for enemata on account of their taste. and%an enema of peptonised beef ten, with anv of the prepared foods consisting of soluble carho-hvd rates, would be easily prepared in any household, however humble. There are other preparations than tluid pancreatic preparations, and the following are from the instructions furnished by Messrs. Faiivhild. This form has its pancreatic preparation in the form of a powder I'J.ft rui't a ni I'd n/-/-riit i<. It is sold in u'la-s tubes, each containing live grains of the Fxtraetum, and fifteen grains of bi- carbonate of soda. (Thev are sold in boxes of one do/en). The contents of one tube will digest one pint of milk in half an hour. The procedure is simple: " Into a quart bottle pour \\ pint of milk, a (jiiarter of a pint of water, and one peptoiiisinir powder. Let this stand for thirty minutes in water as hot as the hand can bear, and then boil for two or three minutes. It is then ready for use. and should be kepi in a cool place. " In-tead of testing the temperature by sipping. - I >r. Roberts' plan Messrs. Fairchild prefer the hand: either is a trood ;1 |id ready test. From the evidence Messrs, l-'ain-hild have lieen alile to collect, t hey are st ronirly of t he opinion that peptonised food is more readily borne and tolerated by the stomach than food not prcdinvsted. They n s;iv (if peptonised milk- "It is retained cspeciallv of the digest he tract. when e\ervt hiii'_r - jeeted." Time will tdl if this sanguine \ ieu :- wi-j founded. 1 >: tile peptoniSIDM; of llleat their direction- are; "To h:iif ;i I'!, whole beef tea and half ;i pint of water. thirt\ ^raii:-; c-f K\; ra--' n m 1'ancreat is. anl>!e in the \erv latest novelty, had ]>eptonised food pi-epared in manv eases wtieiv onlinarv food would have served eijiiailv well, and so LZ'ave i!:-- friends and nurses of manv invalids a "ffeat deal of uniiecessarv trouhle. Then other novelties cropped up and liu-t!ed pep;. .M /.- -d foods out of the memories and minds of the said novei-lnn:t :n^ practitioners. That is part of the explanation. Another part : tliat the resultant products were not palatable, because the in-tnic- tions were not rigidly cai'ried out. A tine in.-trumeni in the hand- of a careless fellow is soon put out Vf working order; and the finer the instrument, the sooner disaster is induced. The method of peptonism^ food is a matter of precision, 1st. the n^\\{ \ mperature liicrh enouL r h to permit of the ferment readily acting. :md vet ...; too hi^h to kill it. If too hi.L r h i"' peptonisiiii: i> possibh'. if too ;.\\ the iliifest i ve a^enT is inoperative, and no peptonisin"; follows. .':. The neglect of raisiiiLC the lluid to the hoi; at the proper time. ''The hotter the oven the shorter the time." is an axiom in co, .k:: _. If the lluid was kept warm under the eosey the time to raisi 'o the boil comes earlier than it does when some ( ..... line; < ..... ur-. I: the time to raise it to tlie l>oil is delayed, t hen the bittei- ia- coinplete digest ion is brought out. aii'l so the resultant pi-oiin-'l .' oiTen.-i Ve to the palate. It is easy to see how earelessne.-s. or perhaps to be ni,.r. how the want of careful exact it ude led t" ii'-ii-e of pepti If these were only used when it is understood t hat t he en- it would follow that pi-oper care win;!' ' taken. \ : -- follows upon use. and dabbling in pep'-misin^ food eurio>ii v or keep somebody nit > >'i \ valuabie measure intu disrepute, aand con-dpi. , '.i-l UAM AI, OF MKTKTH'S. Iii ordinary cases, prediirestod carbo-hydrates, arc enough with whoie-meat broths, and mills with selt/.cr water, in small (|iiantitics at onrc. alternating \vith malt -extract for varictv. If such dietary is insuilicieiit. and life i- (jiiivcriii^ in the balance, then sonic re- sponsible person inu.-t he put on to do the peptonisinir, \vitha full sense and consciousness of the ^rave responsibility of his or her action. If this were done, then the practitioner could rclv upon his weapon as bein<: well forced and tniM worthy. l!ut to set a nieddlesonie fool to work peptonisiiiLT food, is |o inaugurate a solemn farce, and if the case he ivallv a irravc and serious one. such pro- cedure is little less than manslaughter, and deserving of the most severe censure. If a medical man does not possess sullicient acumen to discriminate his agents, he is not tit for the post he has a.-s.umcd. And if he cannot exact military ohcdicnce from his subordinates, he should dismiss them from the service, as a ( leiieral does an in- competent soldier: and if be cannot do that, lie should dismiss him- self from the irciicralship of the cast and his resignation would bo the hot plan f' T ail concerned. With propei- care and precautions, peptoniscd foods arc a most valuable aid in manv cases, especially where there is anv morbid condition of the >tomaeh pre.-ent. Thev require little or notiiniL;' of natural digestion, and sit easily on the stomacb: but then such food rcMiures to be made with as much can 1 as is rc(|iiisitr m putting to- gether the work- of a watch- if it has to ^o well. An attempt to provide a peptonised preparation which only re- quires -omc hot thud, and so dispense with hou.-ehold peptonisin^, has been maile in " Solu lile Kood. " With this last remark. whi"h indeed applies hroadlv to ail culi- narv preparations, but specially to pcjitonised foods. Par! I. of tbi.- work lit 1 v I'oncludcs. A knowiedu'e of \\liat food is. of what it consists cbeinicaiiv, of its destiny ill the body, of the ctTects of i-ook- in^'. and the d.lTereiit poi'iions of the digestive act. must const ilnt(! the I i;i--is or fou nd at ion of all dietetics, and m u.-t lie t horou^hi v mas- tered in detail liefore t lie aet nal liict :._;";' a -.!< [ler-ou can besafelv ajiproachcd. It . - the \\ ant of -'iicb km >\\ cii^-e as hit hci'to iiamperci'i the profes-ion in dealing \\ith the mailer; lea '.HILT each practitioner sinu'lc-Iiandei] to |o o\vn experience an experi- ence often leading h;m in a manner \\'h:ch remind- me of a cicr^'v- man's answer when a-ked if a certain parishioner followed his con- science. "Oh \ e-. " wa- the |'epl\ . " c foi ows ll IS cimscielice Very much ; n '.lie \\ a \ - 1 M ma \ be -aid to o. ;o\\ [ \\'ben he dn\'e- it in front of him!" A man, to some extent. mak<-- as h"' pics, tentat ivc] v, on certain line- laid down. !,;; how!' The fashion- which have swa\ed i he dietarv <'. room. demonstrate that no iruidiiiL: |irinci|ile wa- :n a.-i matter. \'cal broth and eel broth had vieided to calve.-' MM.- '.-.,.. when inv professional experience first be^an: then tha' i_-;iv>- \\a\ : milk and seh/.er water. o\ er \\ hn-h beef tea u-urped ;t bane!''.il ; . ran: \vhieli it still liolds. I5ut the facts are -iowlv underminim.: it- <.;'<. and common sense, illumiiietl by scientific knowledge, i- hombard- iiiL;- its fortress, and. before lon;_r. \\ c n.av fairlv hope, its ;;',-'..! ;, . ]iret(.'iisions to be a snstainini:' fooil \v,ii \- abandoned, and a -afer and .-onndcr jiosition takeii up. vix.: that it is (a- ordinariiv pre- pared ) a stimulant vehicle, plea-ant to the palate for -oni'tile <-arho- hvdrates no mean position l>v anv nu an- for ,; \ hold 1 Mrior '.: knowledge in the making, and " ki!(\vied^e LTI'O\VS. but \\v-iiom lingers." as is evinced in a piece of instruction in a medical journal which came under inv notice, while penniiii;' tin- chapter. >he. ; ti.-h there is aoine other -he.! ii.-h). consists of its liver, which is crammed with Ldyco^en. or animal starch. How such a curiou- and [lernieious error could ha\e foiini; its wav into a respectable medical journal, is one of those th.nu- whii each ineii;- cal ,-tudent is made to understand the chemical compo-ition and utilitv of each article of our dietary, a- careful!) as lie .- laii^h; the action of each unit of 'he Pharmacopeia, he w.ll hannie h:- HUM! .-,- skilfiillv as he wield- each medicinal aiTem. Aip't ihen. wii--n :, can iio this, lie will achieve results which mav an'reealnv .-ni'pr ot hers as well as him-cl f. M\ erv ,-ick per.-on is a dvspcpt ic i'^r t he t ;me bein'_ r : and . h- it :.- the dvspep,-;a of a'-ule di.-ea-c. or ot chronic iii.-ca-c. trouble collected with the stomach it-e'.f. llie |uc.i;,-a ha- ilai'iv to encounter impaired litres! ive p. i\\ei- .-.. pa' lent- at all ! A lid a knowledge of d id c; ' ouaintance witli Materia Meclica; and Tiiei - apeu':c neglect one u!' the other, than a ladiier can cun.-i.-i u! o:. and ruii'j's. PART II. CHAPTER XI. FOOD IN INFANCY. HAYING discussed tin. 1 subject of Food, in its entirety, it now becomes possible to enter upon the practical application of this knowledge. When the babe is newly born it was, and in sonic cases may still be, customary to put something into its mouth; commonly some sugar and butter. The child had had a long last, it was pleaded, and the welcome to the little stranger could best take the form of some nourishment. The motive was good, at any rate. " At birth the stomach and liowels. not having been used for the purpose of digestion, contain a C|Uantnv of mucous secretion nieconium which requires to be removed before they can enter upon then- function. To effect this object Nature has rendered the first portion of the mother's milk purposely watery and laxative; and on the part of the infant nothing further is required than to allow it to follow its natural instinct and suck it in.' 7 So savs I >r. Andrew Combe m his famous treatise on "Digestion and 1 )ietct ics. " Laxatives, other than this, a IT not re- quired. He has some more remarks whieh seem to me to be worth (jUotat ion. "At birt h the stomach is feeble and as yd unaccustomed to food. its era villas are consequently easily sat istied. and frequent 1 v renewed. A healthy infant seeks the breast with avidilv. but sucks little at a time. It leaves an interval for thoroughly digesting t he lit ! le which it has swallowed ; after which its appetite revives, and a fresh supply is demanded in language which no mother can misinterpret. I Mir- ing t he lirst MlOIlt h appet ite ought to be the mot her's M-n ,!,, |], oll'er- iiiLT the breast, and if she know how to read the expression of her infant aright, she will want no other. .\t that early age 1 hen- uu^'iit to be no fixed. t;ine t'or !_rivMi:_ r noi i 111 ','. 'I he stomach cannot FOODS IN INFANCY. '.'7 be tints satisfied. In one child digestion mav be slow, an 1 i tcrval IK- c()lisc(|U01itly too short; in another it may be 'i' 1 ' 1 ' k. an 1 the interval too Ion.;. But the active rail of the infant i- a .-'/.m which need never be mi-taken, and none e|.-e ouirht to lie listened (<>.'' Overfeeding i-'. however, the danger in' r 1. 1 1 -'.he hi. Ms: and mo-t of the troul'les of early infanev are clue to tin-, a- en!:.-, howel- irritation and diarrho-a. The earminatives, aroinat i*-- and antacid-, so frequently u'iven t<> infants are required niainlv in consequence of errors in feeding. \\'e must not put out of >i'_dil. however, liie fact that any derangement of the maternal health, anv ,m proper food on her part, even a mental emotion ma\ .-o all'cct the mhk as to alter its qualities. This is a well-known fact with mother.-. |-"ur- ther. if a child is const ipated. the [ileasantest method of correct ML:' the liowels is to ^ive some mineral la\ati\e to the mother: and of ail these the phosphate of soda su^csls it-elf on phv.-iouiLfical grounds. The dose to In- !_n\eli to the mother which i- siitlic;ent to inllueiice the clulil isusuallv not so iarj'e as to alTf-t he 1 ,' mii'di. The mother's milk is usuallv ((tiite sutlicient for the iir-1 nine months of existence. \oi - need the mother he specially fed for the purpose of stitlicient lactation. Of old. if the mother was removed hv death or from any iea-oii rendered unei|tial to sticklinn' her liahe. a wet-nurse was procured. I''or the purpose, a mother in a humhie po-;t:on of life was u.-uailv selected. lint "the health and usefulness of country nurses arc often utterly ruined liy their transplantation into the families of rich and luxurious employers/' said ('omhe. The "wet-nurse'" is now almost a tiling of the p:i-t. and ln-r modern substitute is the " feeding-bottle." Hut as much care is re- quired \\'itli the one a- with the other. IVrfc.-] clean! ; tie-- i< reijiu- site; scalding wit li hot watei- con tainiiiL;' some -uda .-In MI ,> i ! i ;:!': ;-,.d after each lljtei-ia':\ fed for ;h' of milk for baliie-. Sometime- the mnk of one eo\\- i, .- a babv I'm 1 no apparent, or o-|i'n-ibie rea-on. and \\.< : change the milk a- it i- impossible to chari^e ;:ie \r,v> In other cases tinned mi;i\ is iic- : -ab e, Sw:-- n a special reputation for t he infant '- fe> ; ' n-'-bo: ., . [ ( . ts MAM A I. OF 1HKTKT1CS. peculiarly wholesome from the heritage \vliich forms I In- dietary of Swiss cows. Tinned milk usually contains sonic added sujjsir, and consequently onlv requires a certain dilution with water (about one third) to simulate human milk verv closclv. This leads us toasuliject which has been threshed out au'ain and apiin. The curd of human milk is lighter and softer than that of cows' milk. The milk of various animals is used as a substitute for human milk. (According to Dr. Thomas Do Ian. con.-iderable dill'er- enccs. sutlicient to trive the subject a practical value, occur in the milk of dill'erent women). On this matter Dr. I'avv savs -"The milk of the cow. accord ills' to above analvsis. (I'aven's) the most closely approximates to that of women, but it is rather more hi^hiv charged with each kind of solid constituent. Next follows the milk of the iroat, which, taken altogether, is auain rather richer. That of the sheep is characterized by its marked richness in nitrogenous matter, and butter. The milk of the ass and mare present striking differences from the rest. The peculiarity consists of the small amounts of nitrogenous matter and butter, and the larp 1 amount- of laetine or suirar. " There are variations in the composition of the milk in dilferent females of the same species of animal, just as there are in dill'er- ent women; hence the variations in the analvses and estimates made by ditTerent authorities. The milk of the Aldcniey co\v is the rich- est of all cow's milk: and 1'lleretier found the milk of a lintiiflli* richer that that of a 1>l.a- 1 ha\e stateil before. The addition uf a !iltie butler wa- a:; imp! ineiit: but even that did not provide tiie silt- I pho-phate- and ch'.o- rides) whieli are su desirable. Speciallv prepared bi-euits wefe . ,f much the same fond-character; till at ia.-t the subject attracted ;:.. attention uf the chemist wlio started ;u prepare sjiccial "Infant'- Foods; " uf which ^eneraliv ;t niav lie >!ated tiia! lliev '.-.^ k fai. This last can scarcely be said uf "lariated" foud~. thai :-. f i- contain inu' a ] import mn uf tin', k. ( >f t he ininurtaiiee .if fat tu haliii ~ no unc can entertain a dottlit, after witnessing theetTects uf ,,'! unctions upun an ill-nourished child. It niav Ke -aid of a'nio.-t a., the [tivptired Infant-' I-'oods. thev are intended a< adihtions \ nn,k - -not as substitutes, for it. I'ntil the teeth are cut. and in the act uf making their wav thrdi o:.e wuiiid seem n,u!-e suitable than another, mu-t, ;n the pre-. uf our knowledire, be iei't for the private jU'i^me": u! ; in eaeh case. Too lun^ continuance witti an\ o;;e ;.'o; pall on the palate. A varietv of food is as ae.-epiabic ' as to an adult -that is of " artificial " ;' :. 11- , matter t horou^hl v entertained in the work of m\ Mustai-e Smith, on "The I )i-ease.- of I 'hiLiren." There is one drawback to Hi' 1 -'' prepared MANUAL OK niKTKTICS. mastication, and but little digestion, which may as well he considered here as at auv other point -though not coining into operation till a later period. It i- a d iv.Tession. Imt one of such practical importance that it niav he as well entertained now instead of hein^r postponed. It is the relation of rooked and prepared foods to the development of the teeth, and the prevalence of dental caries. The jaw is im- perfect! v developed and the teeth are crowded. A small mouth and a liirht, pointed chin art.' now our ideals of beauty. "Muckle- mouthcd Med- . ket : and if it is in danirer of lieim_ r nndiTl'i'd in i r hi;- I'll us an ftjiial risk of heinir "\erfed in t he mir-i'ri''- of ii,. For a considerable time the infant is so fed. until to wield a spoon on Us o\vn ai-< < >n nt and -ha re 1 lit- i i< >ri" , or Imiiiiny of its older brothers and >i.-ters. Oatmeal p"i the staple breakfast fond of 'the N'urth of Kn^iaiid a:,' :. In the more Southern areas, bread hobcd in m'd\ lak--- The dietary of the American Continent i- ri>di to a derive in fa;-': ceous (trrjianttions suiialue for the nurserv lireakf;i>i-ialile. Then for dinner c-onies the milk-inhldin^. preeedeil \<\ in.-it- hrotli. thickened with some farina us matters, which should ha'.e maiie the acquaintance of the tire hefore hciiiLT added to the inea;- infusion: 01- [icrhaps hv some potato" tineU liroken up \\.tii -nine ijravv or meat-juice. Too much of this latti'r is apt to pro'iiiee 1latu!ence. colic, and diarrluea. Ktirthennore. \\dn-n there i-\>i jiny looseness of the howt-ls. this will scarcely lie controlled i>v niedi- tipated. ,; may he well to !_dvc some meat -infusion ; as well as the liu', prune, or manna, common! v u'i veil. Too much food brings ahout mal-:is~imilation. jn-i a~ miiidi as defieieliev of food. " Amon^ i he wealthier classes, imperfect nntr- ti"ii most (jeiiemllv arises IVom exec.-- in oiiantilv. or a too >t;mu lat im.: 'jiialit v of food: hut am<>nirtlie lowei' classes from delic:en,-v in (jiiantitv or (jiialitv. addc precede meat in ar.\ form: and this matter hecomes of more importance as he^in s to eat meat. The starchy matter- of the t' i. \\ h;.-li i vSilivarv digestion in the mouth, the gullet and the - it hecomes acid), ou-'ht. on scientific and phy.-:o|o-'i : precede those matters \\'hich arc digested in ; nur-i'i'v rule would lie a --ond one for invalid- and larger ^"I'owth. Such milk-puddini:.- arc madi 1"L' MAM'AL OK DIKTKTK'S. hominy, semolma. vermicelli, shredded mai/.e, samp, SULT<~>. tapi- oca, rice and bread and butter, as their ordmarv cons! n units. For delicate children tlicsr ditVerent farinaceous materials need some predication hv heat. I>ut for healthy children it perhaps is enondi>. 'I'he dietarv of the nurserv is ample in quantitv if restricted in materials, and this is ^uod. The appetite of healt hy VOIHILT crea- tures rarelv needs stimulation, or temptation b\- varietv bevond what, has lieeii pointed out above. 1'iaiti. wholesome food is piod for children. " 'I'he same kind of food ou^ht to he continued till after the appearance of the canine, or do^-teeth. When these have fairly protruded, a portion of soft-boiled e^ mav be ^iven as an introduc- tion to the use of a mure completely animal diet. In Lfcneral. solid animal food on ^1 it not to be allowed in any quantity till all the teeth have appeared and t he digest ive powers be fullv adequate to assimila- tion." (('niiibe.) This authoritv holds the opinion that tof far mure im portancc is it to insist u pon a sutlicieiicv of exercise. The n ven i mi of 'i i- perambulator i ot been an unai loved ;j'ooil for our i tl e folks; ;i ma\' be a r-adv mean- of v.vttiiiir fre-li air. but rid ;i ; eramhuiator i- not " exercise.' The waxing limbs \v;int unrestricted iiioveineii! for their development. A',hou;d In- lakni e\erv 'lav. Fat is essential to liealtliv tissue; and lio\v is fat in !n- \-. :,'. into t lie juvenile organism ? Tins is a verv important mailer at the present iiav. and "!,< of p'owni"; nnportanee. I was once illiberal enough to ho'.d tiiat ;;. present distaste for fat in the nursery was nothing more than wa:.t of tinnness on the part of nurse, and mother: hut thai po-:;;i>n ha-- had to lie abandoned. There is a waxing inaliilitv to t -a! fat. Fa', in a visible, tangible form, is simplv repul.-ive to manv chiidivn, and as such is loat lied. It niii.-t he " snr.'.^led " into t hem. a- old matrons put it. The hunch of lnvad with a stout laver of hu;t"r over the upper surfaet nurserv lnvad and hutter for main chil- dren is utteriv unsuitable. The bread and butter should be cut thin, and the butler spread liLrhtiv over the snrfaee ("eompanv" bread and butter), and then this should In- doubled upon itsed': sueli is {lie rational bread and butler for the nursen with ilelieate children. Then a ^-ood piece of luitter should be added t" eaeli "lielp" of milk-puddiiiL;'. and so mixed therewith as to be l>\ to the eve. Uai'on-fat is especial 1 v in demand in the nurserv. The ; ;.pi ;d fat is most di"v>tibie. and easily tolerateil bv the juvenile r-toinaeli Ureail erumhs mav lie mixed with it. or some tlourv potatoe. The latter with some liaeon-fat and a li^ht -boiled e--^ poureil over it i< a verv pleasant form of fond. Then the more solid fat of the baeon is also ivadilv taken b\- most children; and a bit of " papa's baton " at breakfast is a wcleoinu treat to mo-t voun^sters. Hominy fried \\ th fat pork is a form of food in favour in the I'nited State--. The suet puddini:' with the suet tinelv mineed is an excellent uiethod nf m- t i-odiiein-- fat into youthful stomachs. If a little treacle be mixed therewith, the pudding is ail the better -both as to the palate, and as to its own food -value. Such puddings should be eaten \\\\\\ Mi-_;'a best eaten wuh butter and .-u^ar." llo\\'c\er ii is [tract icall v inanaLTcd. a siilliciencv of fai -ho:; supplied ill order to luiiid up t horoiiLrh !\ hei!th\ t:--uc-. ]\ >liould never be spared. The father or mo| her (u ho ean a:' \\dio does not ;diii\\- their children a siltlie .:: \ of Initrc!'. I" 1 I MAM'AL OF .PIKTKTICS. pav the snrireon's bills of a later dav for operations on joints, and scrofulous Clauds; to say nothing of bills for the t reatment of maras- inus, tabes inesentcrica, hydrocephalus and phthisis: toget her wit h the bills for hoard and lodging at seaside health resorts. There is, sneh a tiling as '* penny wise and pound foolish: " and this is a ease ; in point. They niav not grudge the cost. but recoil from the un- pleasantness of insistence with their children hut. depend upon it. this is infinitely less Irving than that, which ihev will endure when disease has fastened upon their hapless oll'sprin^r when regret is unavailing. I'nfort unately. too, it must lie admitted that it is just t he children who reject fat who most require it. There is something more than mere fad or fancy, in the child's, rejection of a piece of sweet fat on its plate, and its readv acceptance of a spoonful of lisliv oil. It is impossible, indeed, to insist too earnestly upon the supreme importance of an abundance of fat in t be food of the nursery. It is all very well to talk of jams and preserves. They cannot take the place of butter. Thev are palatable adjuncts to butter; but they never can be substituted for it! If a child can be induced to eat bread and butter bv spreading some jam over it -----iiood and well, .lam, pins bread and butter, is a very different mutter from bread and jam. When a child is old enough to handle a knife and fork. i.e.. be- tween four and live ordinarily, it is allowed small quant it ies of meat. I ut milk and puddings ami sweets are preferred till much later vears hv healthv children. \\hen children get too much meat, under the mistaken idea that this will make them strong that the meal of the ox will make the child as st roni: as an < i.\ as ^rc:it a mis- take as that of calf-lvmph in vaccination being followed bv the growth of horn- the end aimed at is usuallv defeated. The child (Iocs not grow strong. It is indeed, ill-nourished and liable to all kinds of trouble, from colic to boils and ecxemu. In Yorkshire, where t he fat her likes to see his little son eat "a bit of meat," it is quite common to lind gontvskin affections, with the urine deposit- ing ;i sediment, in children: a condition at once relieved bv a suit- able dietarv. ('hildren who, from a mistaken view, are given too 7i inch meat and encouraged to eat it . and who do not t hri ve t hereon, are soiiietitiies recommended so much \\'ine. It is needless to sav t hat t he reined v does not lie in this direct ion. but in one ilia metrical Iv opposite. I'robublv children are allowed too little fruit. A liberal amount of sound fruit is nut only good in itself but. ii is a prettv certain protection, or insurance air-iinst the chiMivn L r or_ r iuL: ;h>-!i t'niit -no matter what itsipiaiitv at tin 1 lir-! opportunity. \- before, " line of the most pernicious ha!>;t- in whii-h children ran ! indulged, is that of almost incessant eating. Manv mot hri-s iMieonr- aire it i'miii the facility with which, for a time iheoilVr of ~..me- l liinir nice ' procures peace. Kvm from infaii'-v. the chll* i-u^lit to In- Lfraduallv accustomed to cat onlv when hi!ic_rr\. ai.'l \\in-u fo"d is ivallv reipiireii. After two vi-ars of ap 1 , an interval of f.uir hours lictweeii meals \viil rarclv he more than enough; and to ^i\r b;-euits, fruit or bread, in the meantime, is ju-t .-ulit rart inir from thediircs- tive power of the stomadi. Like almost cvcrv other or;_ran of the hodv. the stomach rfijiiires a period of ivpo.-r afti-r tli'- lahour of digest ion. and acconiiuy vomiting and pur'jm^. is common with children after some undue " indu!c;enec.'' the euphemistic modern siihstitute for "surfeit." I: is nothing more than a natural expur^atorv process, accompanied !>v a honlire, (the pvi'exia), to evt rid of the surplus matter. " Children should have four meals a dav: hut meat onlv at one, oral most, two; the latter when onlv a small portion ai once is al- lowed. When in health, lliev should have no wine or hccr, e\i-ept a- a festive treat; no coU'ee, strong tea, or other exciting drink." (Chamhers.) ( >nc rule mav he 1 rusted : a healthy child requires no tempt at ion through it- I'aiate. It is ipiitc rcadv for it- meals when tin- run- comes. Nor, as a rule, do children need anv ciicoiira^'cmc!; to [icrsist m eating. Thev will t:'encrallv cat till lliev feel fu.l. I'm-t a child for that ! Its plca-urcs as yet are few, and eat n plea-lire. //"/' r.ri-i llr iit'i 1 . of childhood, As ri-Lrards the dietary of school, it is now fairly liberal: in some schools i he d let -table i- iniidc at t rad : ve in in vrr-e to the intellectual dietarv provided. Some mothei-s ,;,-:- iilierai table as a >//// ,jn/i nun. \\'here childn-n [>ia\ a iriva! deal, Idtl MANUAL OF OIKTHTH'S. food in liberal quantities is ventured. Hut as to the vexed question of plentv of \vork and little food, and little work and mueli food in other words, betwixt the well-fed dunces of rich parentage ;nid the half-starved, bright child of poor parentage. 1 am not called upon to decide. Work, play, and food in nice proportion, will he lound to p'ive satisfactory results. M. Met'/, of Mattrav. the philanthropist, found <:ood food, and even wine, necessarv with weak-willed hoys, to enahle them to form a resolution and stick to it. AVhile of old. bread and water was the dietary of refractory children until they couid obey discipline; and was effective. ( '(t't'-ri* jxirihx*. 1 would always back a u'ood breaki'aster from a bov to a u'amc-cockerel. A ^ood meal to heir in the dav is a u""od foundation ! When children are ill. they require to be fed according-. A child will often abstain from fluids to an extent that would be \erv painful to an adult, without apparent inconvenience: hut when ill. it requires more tluid. A child is rarely indisposed without more or less pvrexia. and then more tluid is necessary. Sometimes lluids are pnrposelv withheld, on the impression that they would dilute un- dnlv the gastric juice: this is a gratuitous cruelty. No child will drink cold spring waterunless when overheated by effort. In ill- ness, its thirst is the measure of its needs. Home-made lemonade is usnallv enough of meat and drink for a child in a febrile state, with the addition of a little milk and lime-water or selt/.er water, or the equivalent of the latter. AVhen tinned milk is used, whether to a sie]< child or one in health, it is well to remember the rule laid down before about tinned foods, vi/.. that thev should be used up as quickly as possible after heim: opened. Tinned things readilv become unlit for food after the tin is once opened. When a child is convalescent, nsuallv its appetite is keen, and it takes !' ': eagerly, and even greedily. All sorts of milk puddings. rice-milk, plain broths with baked flour or broken biscuit, and -tewed fruit with cream, are ^ood and proper. At this time a child is very liable to take more than it can properly digest . and acute indiges- tion often deiavs convalescence. Its u'uardians are -;. Ilather it should he on the short side, so that the inclination i- for more. Further, little appetising dishes are often devi-ah'.r. " < H't en a child will eat a small bird, as a lark or a snipe, when he turns with disgust frmn beef and mutton." (Kustaec Smith. ) !:;- deed, with delicate children, their tastes must he eoiisiitted, ju-t as in an adult. "(Jrown-up people are permitted to ^i\e their like- and dislikes free plav. and judi -iou- wives and cook- studv the tastes of theii- lord and master, and see that he is dulv furnished with Ins favorite dishes: hut the poor victim.- of nursery abstract principles, are often forced to consume things which thev ubhor." (l-'arou- harson," School 1 1 v^ieiie. ") (Mi the other hand, there is "bulimia:" which is not nien-lv the u'luttonv of .John Ueed in ".lane Kyre." "John liccd was a sehoolhov of fourteen vears old. larire, and stout for his ai:'e. w;:h a dint, r y and unwholesome skin; thick lineaments in a spacious visage, lieavv linilis atiti iarire extremities. lie ^or^ed him-c!f lialntiiall v at table, which made him bilious, and irave him a dim and bleared eye and ilabby cheeks." Such is Charlotte Uroni.-'s tvpical sketch of a juvenile glutton. Such a bo\- \\a- -tutT''d at home in a most foolish fashion: but no doubt, boxes and hamper- containing; rich cakes and other toothsome comestibles Wel'e re^n- larlv sent to him at school, till a nio-t unwholesome product i sensation is really pain. 10> MAM'AI, ()!' 1>IKTKTK'S. Ill inherited syphilis, the babe is not only cachectic, lint its mother cannot feed it properly, as her own milk is thin and \vatrrv. ami comparatively innutritivc. Here Kustace Smith, and others, have found malted foods, after the manner of Mellin's, verv satis- factory. Then there are chronic conditions of t issne-de^enerat ion, as scrofula and rickets, one of glands and the other of hones, not rarelv found together, which re(|U]re their o\vn appropriate food. lu scrofula, starchy foods, even if rendered soluhle. are insutlicieiit : es- pecially \vheateii Hour, which has been deprived of the bran, -rich in phosphates. Here "meat, fresh eiru's and vegetables " are desira- ahle. ( Kustace Smith.) \\'e have seen hefore, what Liehiir had to sav ahout the larirc quantities of salts, especially phospl-.ate of soda, which exist in vegetables. Much the same mav be said of rickets; where phosphorus for stouter bones is urgent Iv demanded; and where the svstem is unequal to breaking up the phosphate of lime. If a laxative is indicated, then phosphate of soda may be j/iven,, which is not onlv a laxative, acting, too, upon the liver, but also a true tissue- food. Indeed, if phosphate of soda took the place of castor oil in the uurserv, it would be well for infant economies. In the feeding of infants, a !!- eulenf and sapid meats are more craved after. Not onlv that, hut t liere is more extensive % irn>\vth Lifoin ; on, reijuiriii": a plentcnu- -upp'.v (!' lissue-huildinu; material. The change of taste conies op, <_yra> : i:a '.', \ . and it is not till after pidierty that the full eravinir for the ;V-i, , animals is ordinarilv developed. Kin-- Chamliers, whia maintaining the need foi- plain wholesome fond. -a\- " K\; ivme monotony should he avoided." lie also condemns " t'auii'.v u-h:m<' ahoiit food. '* It is astonishinir." he Li'oes on, " ho\\- in^raiiieil soim 1 of tlie>(! acquired idiosyncrasies hceome, and indeed after full man- hood IS reached tllt'V may he concealed, lilll are never (jUlie o\. come. Yet fe\v of the minor thorn- in the roselmd are so ve\ai "< to one-elf and others. I shall not sonn forget the annovanee (<:' taking a VOIUIL;' man to a (iivemvich dinner, and iindinu" that he never ate anything \vhieh .-\varn in the \vater-." It i~ clear, nuieed. that he wished that that voting man was ea~t upon a de.-ert :-!and, wit h only deni/.ens of the sea for eiioiee, \\hen he penned the tence. I-lveii adinit'.ii!^ that the dietar\ of the yoiin^- - : :.-ii'i simple, he think- it a u'ooii plan in view of future !'-ii -'].:.- i; | world, if vomit;; persons \\-nnld learn local what is ,-et liefore ti,. , .-o tar a- t he\' a re ahle ! Then comes the (piotioii of -chool !.;'.. I" (.'real I'.r . M .: [ti'e.-ent dav no sidioul has ativ pi'o-pect \ ,-i;r\i\al 'A:. [irovide a liheral dietary. Mr. Npieers of I '- the-! lind it verv diHiciili to make his selieiiie work at the 'I' he institution of the IVnnv 1'o-t ha- !>;;;;; the - feeding at schools, at ha-f for \>\~. A:.< : Uigj M ! f a ~e|| ( ii i! Hi ;-t re-- \\-i mid -ce an v of her her , k kept a t iny v, a! "!': ::^-<-a :: \\ / 110 MAM: AL OF JMKTKTICS. t he toast with water t<> economize butter. An old Xortli Country vcomaii used to tease me when a schoolboy bv telling me " There are onlv two creatures that will j>av for starving- school children and wintering sheep." (In both eases the pay was forthcoming if the creatures were handed over alivi no matter in what condition.) All t hat is changed now. I >r. Fanjuharson strongly condemns (lie habit of eating confoo- tioiierv and sweets betwixt meals, which he terms "gastronomic nipping;" in allusion to alcoholic ''nipping'" or drinking betwixt meals. lie also protests against the svstem of hampers from homo. King Chambers delivers himself thus ''The gorging themselves with past rv and sweet stulV at the confectioner's, as practised habitu- ally by schoolbovs and often by girls when they get the chance, lavs the foundation not onlv for indigestion in after years, which is its, least evil, hut also for a habit of indulgence which isa curse through life." It is indeed a survival of the practice of supplementing the scantv rations in the old semi-starvation days, when some such extra food was really required. lint at the present day. it has no valid foundation: some cheap sugar or sweets for the ill-fed children of squalid neighborhoods is another matter. I>r. Farqnharson, who was medical olVicer to liiigby school, lias had both the opportunity and the inclination to study the school regimen. He says authoritatively "Little children, probably, do not require meat once a dav. but growing lads working hard both with brain and muscles, require a liberal allowance of nitrogenous food, and will hardly be satisfied with the old-fashioned breakfast of tea and bread and butter. To the.-e must be added something of a more nourishing character, and actual llesh may be frequently varied by fish, bacon, or eg^s, which need not be in large quantity, but good of its kind and well prepared." (Like King Chambers he is dead against, a stilT lesson before breakfast.) As to dinner, he observes. " It is not of coiiivo an easy mat ter to provide much variel y under the ordinary circumstances of school life: but the perpetual roast joint may sometimes he boiled, or baked, or stowed, meat pies and Irish stews and various hashes may lie given from time to time; and the opportunity should not be neglected of proving how e;<>od a thing cold meat really is, in spite of the social obloquv to which it has been for so lonir subjected.'' At this point it mav be said that the great objection to stews and hashes lies in the suspicions of tin; children and their parents, that they are made of inferior meat. As to cold meat, in hut weather cold meat with potatoes, (old ones IN Ynt'Tll AND ADoI.KSCKM K. 71 1:1 si i dl and new ones boiled) and other vegetable ; >:;:;'-. :, I'oi' instance, or greens, forms an excellent nuddav mea,. |>..- tor goes on. " We have aln-adv spoken of the great die-. taiye- of vegetable soups and Mewed frui:, and of -!.:, . which keep up tin 1 balance, so important '" '"' maintained. ; , nitrogenous and non-nitrogenous food." He hold- that a ;' n-m of Clplellt >eur\'V IS apt to develop I!) schools where the Vegetable eie- nient is defective in tlie dietarv. " The major f.irm- of lh;~ terrible disease are rarelv met with nowadays, but miniature tvpes occur much more frequently than is generally supposed: and. when bov-' grow pale and ilabbv. when thev readilv bruise \\hen struck, and when their gums an- spongv even to the smallest decree, then our suspicions should be aroused, and \ve mii.-t direct the treatmiMit ae. cordin^'lv. and this will not. be bv di - itL r s a'oiii'. but liv ordering; the consunifition of such things as will sujiply the veu'ctabjc acids which keep Up a healtllV OjUalitV of the blood." (School Hygiene.) When boys are but day scholars and otdy dine at school, thcv share the familv fare; aud the walehi'ui maternal eye sees that thev L;'et both sullicieiicv and vai'ietv. Tea is a liu'bt meal, whatever its composition, and is followed bv bread and milk, or perhaps brca 1 and, cheese and some ii^ht beer as supper. " Then something mav be said of athletic trainin--. Absurd old whims of the prix.e-rin^ still linger as traditions. .Meat all but in- nocent of the tire is preferred to cooked meat, contrarv to ail phvs.o- lo^ical teaching, (ireen vegetables are t'orbiddi-u.' 1 1'ies. puddings and sweets are eschewed rigorously: despite the fact thai llnnloo wrestlers train on sweets, as Sir .lo-eph l''a\rcr. M.|)., \\.( .S.I. informs me, "while strong iile or port take the p. ace ,,;' other bc\ "erases. " "A ScllOolboV who gets ple!ltV of sleep ill good ail'. IS well-fed and not overworked, .and plavs at iranic- vigorouslv aii the year round, mav be said to be in a perpetual state of training, and liardlv requires to adopt anv particular system: bui he ;- sure to have picked up from books or ignorant, people some fantastic 7!t .or;< about diet, and these should be dispelled as -piickly a- po- ( Farijiiharson. ) He admit ~. " It mav be ueee-sary to enfoi-c diet rc-'imen on professional athlete- who tend to lead ;rre_ live-." In the diet-table- of boating men which King ('! copie- from Maclarcn's "Training in 'I heory unu in 1'raci. : is. nothing reiiuirkiible, lei alunc niysteriuiio: 1 \~2 MANTAI, OK DIKTKTICS. CAMBKHHiK SYSTK.M. St'MMKR RACKS. A DAY'S TKAIM\<;. Uiso at ? A.M. HUH 100 or '-.'00 yards The old system of nin- Exereise. as fast as possible. ninjj; a mile or so before breakfast is fast p>iii out. except in the case of men who want to u'ct a p>od deal of flesh olL Breakfast at Meat, beef or mutton. Underdone. 8.:!0. Toast, dry. Tea. two cups; or towards the end of training, a nip and a half only. \Vatereivsses ocetisionally. Kxnvise (fore- noon). None. Dinner about 1 .Meat, beef or mutton. Some colleges have :' P.M. I'rrad. Vegetables bakeil apples, or jellies, ]iotatoes. irreens. Beer, or rice puddings, one pint. Dessert oranges or biscuits or \\'j>. \\ me- -t wo glasses. MxiM'eise. About .").:]() start for 1 lie I'l ver .and row to t lie starting |'osi and back. Supper about Meat . cold. Bread. S or !'. X'e^'etables lettuce or watel'eresses. Beer, one hint. \v A Day's Training. The only ditlVrenee is a meat at one P.M.. " with half a pint of beer, or bisniit with a irlass of sherrv. perhaps a voik of an CLTL: m I lie sherrv " instead of sup- per; and the rowing exercise at two P.M., instead of half-pa.-t live. The dietary ist!i:it of a well-fed prudent na\vv. \vho . self so a- to earn tin.- best wap'S he can.-- -xvh:!' 1 '!! far ,-hort of his work: then- heln;_r thi- dilYeri-i.cr. the i;,-i . -,\.,. hard aii'l steadily for maiiv hours, while a raciii'j; '-r< \'. ha 1 ,'- N> u..: a supreme ctl'ort fora liiuitetl time. eerta;nl\ under '..< i ur. A highly nitro^-eiiised ilietarv. a- we have ~een In-fore aUi-w! tu^SBfi I essential to ilie rapid liberation of force the oarnivorou- panther can pounce upon t lie deer, which would soon leave the pat it he;- | ),,... lesslv behind in a fair race. I'lirsuinv; the subject (with hcalthv voutrj' person-: under con- sideration at present), soinetliin^ mav be said of the reiriui'-n >!' ,L r ir!s. The i-e^iiiieii of ifii'is is plain 1 '! 1 than that of liovs. llvi-ou's " bread-'ind-hut ter misses" remain niU''h the same. Kleo-ance in- volved fraLrilii v: and foi- a boarditi^-sidiool ^irl to look robust ; ( nd a p pie-cheeked was to call forth the deri.-ion (if her sd ..... i mat >-. with t lie crude- sat ire of the younu' and, allusions to " dairvmaids. " After speakinir <>f the evils of overfeed 1 1 IL:' ati' i the mal-a>-imiiat ion -o in- duced. ( 'oml ie wi-oti ' The op posit i- error of not pi'o\ idinu' a -;i:!i- eieiiev of noui'ishinir diet for the voting is. from mi-taken views. much more pi-evaient than it ouLfht to be. particular! v in female lioardiiiLT-si'liools. where th<' >vstem of diet is often msullie;.-:;t :',ir due stistenutiec and ^1'owth: and where eoiiseijuent lv the natural expression of impaired health, if m>t actual disease, ;- a marked feature in the jispcct of mo-t of the pupils. So defective indeed ;- the common school management in tin-, and other respects, that \\'e have the best authority I'"! 1 eonsiderim:' it as a rare exception for a p'irl to i-etiirn home in fui! health after speiidinLf two or three years at an Knirlisli hourtliiiir-sclionl. h is ti'tie much of this i'e-iii; owin^LT to eotiiiiiement . iiciflect of cheerful exercise, i , i-\ en; : .;;; "d that of an insutlii-ietit dietarv must often be a'iiled. and \\ heii . exist it aets with double force from the impaired di^'e.-t ;on. \',II'.CM seldom fails to ensue where the laws of health arc -o v raired. " I >!'. I'.ai'low on ' Physical Kdtieation" in the "hie! I'ract jcal Medicine " think- that of error- of die; a -pare ;-,_ more deleterious on the whole than a nutrition-; one. of casual repletion are less prejudicial and more ea-i!\ those of inanition." To an imm-rfec! d:eiar\ ; digestive power from visceral eonuv-; :on and :nact.\ ' due. part!v, to lack of outdoor exeivi-e. partly to .,'!!:> 1 1 1 MAM'AL OK DIKTKTK'S. viscera in order to secure a graceful figure. To appearance, inaiiv sacrifices are made l>y girls. In order to acquire pallor and get rid of tin- hue of health some girls take an excess of vinegar, and attain their end by dest roving their digestion. Others attain in order to acquire the desired hue eat, r:i\v rice, until by setting up confirmed constipation tliev ruin t heir sanguiferous niacliinerv. It is difficult for a schoolmistress to \vateh and detect the vagaries of her charges, no doulit. or discover the amount of slate peii'-il. chalk, etc., de- voured in secrecy; and with this aspect of the subject \veare not at present concerned. Then the dietary of school girls is loss highly nit rou'enised than is that of boys; and this is desirable so IOIILT as the physical exercise is so limited as it at present is. Breakfast usually consists of bread and milk boiled, or porridge followed by toast dry, or buttered, Avith rashers of bacon or meat in some form. Then at midday dinner there is meat Avith vegetables and milk puddings of all kinds and varieties- excellent food, as Dr. Beaumont found with Alexis St. .Martin. with stewed fruit. A suflicienev of this latter is desirable where there lurks a tendency to constipation. Tea is a light meal, and supper consists of bread and milk. The dietary is apt to be deficient in fat, and butter should bo freely used. Cod liver oil is often requisite where the assimilation of fat is defective, or the palate abhors it. So much for schoolgirls. The broad rules of the dietary for an active outdoor existence indeed are followed in a vague Avay. With more physical exercise would come a taste as well as a demand for more meat in the dietary. So lon;_r. however, as the exercise taken is restricted, so long it is well to have a dietary arranged accordingly therewith. And in connection Avith this subject of feeding young people, two matters may be considered of much importance in early life. Of all the food taken into the animal body, carbo-hydrates, al- buminoids and fats, each ami all can he found in the vegetable world. Pnlv metabolism and oxidation the one for tissuc-buildinir. the other for the production of heat and force LTO on m the animal world. The plant builds up. giving olf oxygen: the animal oxidises. The plant has no temperature, it is alleged (but where molecular activity is going on there must be production of heat ).* while ani- mals vary: the lower possessing some heat while the higher animals have a distinct body temperature of some inn l-'ahr.. derived frmn combustion \vithin tin- organism. The plant i- mot joui. - .; ;!,.- warm-blooded animal is active. These t wo matters lm.lv ina - a:, mot i lit v. U-loii t he animal world. ( 'insc(|iie]it Iv die an: ma sesscs for these ends a circulation and a ner\ous system. Carbon and hydrogen unite \vitli oxygen, hut the blood imiM contain an oxygen carrier for this combustion. Tin- rvd blo'.d- corpuscles hear the carbonic add to the lun^s <_rivin:_r it oil' there; and take in oxvp'ii. The venous blood laden with carbonic acid ;- dark in hue. The arterial blood charged withoxviren is bright in hue. \\ hat is it which curries on tins chemical interchange I' Ii ; the luvnuurlobin of the red blood corpuscle. I hemoglobin a very complex substance with a formula scptnethin^- like this ( ' , 1 1. X ,,.( >.,So ,!"<),., witli o or 4 percent, of water of crvstalli/ation. This compk-x body has to be built up within the animal econoniv, Ix'inir essentiallv an animal substance. The plant has no require- ment fora blood-corpuscle. Its eirculatiii'jf thud corresponds to the liquor saiiLruinis. Consefjiiently luemoirlobin cannot lie taken from without. Nor can it be introduced into the svstem bv il'MiikniLj l)lood. It consists of a union of luematin ((' II ,\ !'< I with a proteid, and that proteid must bu cunverted into a peptone ere ;t can ]>ass into the blood. Amemia is a dearth of red blood-corpuscles, which H not curable merely by furnishing iron to the system: though of course, iron i- part of the cure. At pubertv. es| iallv in ^ii'ls. there is a di>tin>-; tendencv to anremia. Sometimes there is even chlorosis or LTreen sicklies^, with a positive breaking' down of the blood-corpusc]c<. and discoloration of the skin from lirt'inoirlobin: ju-t as a bruise change- its hue to p-reeii. as the elVused hlood is absorbed. Kor the cure of aiuemia and also for its prevention j/ood f I. containing a fa : amount of meat, and fresh air. is as essential a- iron itself. So much then, foi 1 one maladv linked with the later veai< growth, whii'h rcfjuires its dietetie as much as its medicinal mana'je- Animals possess a nervous svstem: also a matter not ivoir.red bv the vegetable world. This nervoii- system has its own want-. ; it- food seems a phosphorixed fat. known as " Lee,: hut." formula ('.,11 ^M'* ) . It, too, i- a eompl t he or^ani>m. When the brain i< o\crworked fora lon-j 1 fii ml ion a 1 act ivit v i- impaired, as seen in " o\ cr^t ii'i v. " V a n-M of fact, however, the voiui 1 .;' man \\lio ha- 1 1'"' MANTAL OF DIKTKTICS. ;i person with a ii;itur;illy feeble brain, which lias been found un- equal to surmount ini; the usual educational tests. Recent Iv, when compulsory education has caught in its net all our wails and strays, or social Ara!>>. it has lieen found, as a matter of fact, that " over- studv." leading to lira in collapse, is quite coiunion. \\ hen the poor little tilings can p't enough to eat and feeil their brains, then these last arc quite equal to what is deinandeil of them. \\ hen the dietary of girls' schools wa< notoriously insuilieient, a break-down was far from an infrequent event. Rest from work, change, and a more liberal table, brought matters ri^ht in time. \\ e may suppose a failure in the supply of lecithin as the material factor of this brain exhaustion. As phosphorus is a con- stituent of lecithin, this element should be supplied in any form \vhichcaii furni.-h it.* Our assimilat ive processes seem ordinarily to possess the power to break up phosphate of lime, or phosphate of snda. and so provide the free phosphorus required for the nutri- tion of the nervous system. P>ut under the unfavorable circum- stances of under-nut rit ion. the power seems to be more or les- com- pletely lost, and then it becomes necessary to furnish phosphorus in forms less stable and more easily broken up. 'The hypopliosphites arc available for this end: and may advantageously be added to the dietary when the demand upon the brain is i^reat and the assimila- tive powers arc feeble, or food is supplied to them in insuilirient quant it v. Iron then, for ana-mia. phosphorus for brain exhaustion: -but hot !l wit ll a Sllfliclency of food. Indeed, in youth and growth, the maladies are mostly (except the contagious diseases and the results of exposure to cold) the out- come of insufficient nutrition. As was pointed out before, the consequences of over-feeding are much t he same as those of under- feeding: because, in each case it is a question of defective a^simila- t;ou. T'i swallow food and to digest it, are not one and the same. It is what i- digested. not merely what is eaten which has to do with nut rit ion. The appetite of youth needs not the stimulus of food tempt ini: to the palate. Plain foods arc quite enough in most cases. \Vith invalids some temptation may be desirable, or even requisite. P>ut of that anon. A suHicieiicy of plain fnod. meat puddings, etc.. should be provided : and when this is done, eat in;_r bet wi xt meals at IX YOIT11 AM) ADOLKSCKNCK. confectioners is not neressarv, and is eertainlv unde-iraMc for \oii' peoj ilr of eit her se\. I'ntil u'rowth is completed, aleoliolir drink- should lie avoid, and oidv in ven \vlieii there is a verv deal 1 indication for their i;-r and this is nut like.lv to ueeur in a euuditiuu of health. rUAl'TKU XIII. FOOD IX A DIM /I 1 I.IFK. AViiKN" the period of growth is completed, the dietary chosen varies with the individual, the occupation followed, the opportunity for acquiring food, and of course according to the appetite and palate. Some broad rules, however, may be laid down. In the first place persons of square abdomen and large viscera prefer a good sub- stantial meal at not too frequent intervals, while persons of thin ilank usually find small quantities at once, and frequently repeated, suit them best. It is just the difference seen in steam-engines, or rather locomotives. The express engine, running long distances without stopping, has a large capacious tender to hold the requisite quantity of fuel. Locomotives which run short distances, as yard- "Ugines for instance, have small tenders; which, however, will ac- commodate what fuel is required in their case. If the engine with ;he small tender were to attempt to do a long distance its fuel would run out: in fact its tender would not hold enough fuel to enable it to do the distance. So it is with human beings. A wife of slight phvsique (with a small tender) tries to accommodate her meal-times to the \vavs of her substantially built lord, and fails signally. She must have one at least, or more meals betwixt his solid breakfast and his late dinner; she could not hold enough to carry her over the long interval, if she tried her best. She makes the attempt to do as he does, and utterly fails. She is not built on the same funda- mental plan, and cannot do as he does. Men ditl'er too; the man of small viscera requires his meals at comparatively short intervals, because he can take in but a small quantity at once. Some savages who have to cat as they can procure food, eat enormous quantities at once, when they get the chance, and then fast accordingly. They break their fast when they get the opportunity. Our word for the morning meal is "break fast" because it breaks the fast of the ni^ht. This matter of eating, and the large and small tender, is far too little considered, where a number of persons are living together. Jf it received due attention much discomfort, if nothing more, would he a\oided. " \I;i:.-, female- ami delicate persons injure their powers of digestion hv de- la\ MILT their exercise till the system is too much exhausted |., pr.,:i; liy it." (( 'oombe. ) \\'hen I was in country |n-:ietiee. 1 noticed thai certain fanners' wives were alwavs ill after attending market. 'I'hev were all o f the " small temler " I vpe. 'I'hev hreak fa-te, 1 earlv. hustled about at market, took no mitlilav meal la- usual), ami >o had a racking headache lie fore thev ^ot home, ami \vere " jiast eating" to use t liei r own lan^'iia^e. Too loti^ delay destroyed the appetite when the opport unit v for food came. Manv person-; i-an- not eat then' lireakfast for this reason; the \r some heef tea and baked Hour may lie used instead. "('hronic invalids ami persons of a delicate liahit of hodv, are also familiar with the fact of t he animal heat and general viu'or diminishinu' towards morning. I>ur- in^' the prevalence of cholera, both here and on the continent. ;; was often remarked that a lar^e proportion of the at lacks occurred earlv in the morning, in persons who had u'one to lied apparently well. " (( 'oomlie. ) There can too be no doubt that digestion is much (pucker witli some [x'rsons than with others. And this is a matter which does not permit of more bem^ said. It is a matter of experience with each individual. In old davs after a hard ti^ht on a lonu" march, or a (lav's hunt- ing, came a Li'ood feast. lint in our degenerate davs we cannot do this. And with persons of weak digestion, it is a piod rule to eat les.s, and to be pai't icular about the food bt-ln^ easily digestible when tired. Perhaps, to eat less, and take a little extra wine, is the be-l plan to adopt . Meals must vai'v according to the individual. The A n ^ !o-Sa \ prefers a substantial breakfast. The |-'rencliman and the Au>:r.a:i like a cup of cotl'ee and a roll on ji-tlin^ up, and then take a - stantial meal about eleven \.M. Tliev take a second ^ood me: the evening. It is Well to have some fooc 1 earlv. e-rd of animal and vegetable aliment in nearlv ei|iui! proportion- i- uiuirr nr.;li.arv circumstances the l>est. ilnt where any one temperament predomi- nates, the diet onu'ht to he modified accord hiLrlv. \VlnTe, fr c\- ampii'. the sanguine const itution pi'evail-. and is ehara'-teri/.i'd !i\- a tlond complexion, ^reat activitv. .-trmii:" action "!' thi- ln-ari and Mood-vessels, and a consci|iicnt lial'iiitv to diseases of exciti iip-nt and inllaminatioii, the food oii^lit to \>f lialiit uailv of a k;ipi calcu- lated rather to soot he than to .stimulate. Red meat-, spices, \vines, and fermented liquors oin:lit to lie n-ed spariniriv: and the prinejpal sujiport to lie derived from refreshing >oiips. ii>h. mucilaLriiious vegetal ties, acidulous fruits, and diluting drink-. In the case of lymphatic person-, on the other hand, where the circulation is u.-ak and slow, and ail the funetioiis are feeble, the system is bein-iited iv the stimulus of a larger propm-tion of animai fond, e.-peeiads red meat and ^ame; while vegetables, soups, aiui tluids nf a.l kind- prove relaxing and hurtful. Aromatics and spice.-. howe\cr. are useful, as is also wine in moderation, and conjoined \\;:h aiieiaiate '\eri'ise. If aLi'ain. the individuai presents a h,!_rhiv nervous teni- peraineiit. chanieteri/.ed by delicacy, unusual sensibility to impre. .-ions, and ^reat cxeitahilitv. witluuit proporl innate strength, -ueli as is often seen in females and :n men of genius, care on^iit in i'C taken not to make use of a heating or st imiilat in^ regimen. \\'IL;C meat, sueh as li-h or fowl, are more suitable than ihe k;nd- nar\' us". Siijer- arc also hurtful, but farinaceous and mue:.a^',!;i'i;.- aliments and ripe fruits, are LT l 'iierall v admi>.-ib!e, alwa\.- .-upp"-^ IIIL;' that moderation in Muantily is attended to. and that the m...;e of life is in ot her respect- regular and rational. \\hen tin- . bilious temperament predominates, and miieh bouiiv i-\. the open air is ciijovcd, more latitude in the eho.n- c.; ad in :--;! lie. than in anv other constitution." \\ ;th th:- mn. however, I can not i|iute a^'i'ee, as m\ i-xiier'i-ne. ill ; he din-el ioll t hat liiliolis people do not do U e o" of aibuminoid food; a mallei 1 that will be di-eu-^d 1,1,1 ; ter. Utherwi-e what \>r. Ctioinbe say-'iii,le I'ieliee. The haliits and food cu-t< 'in- uf t he ll'-J ^lANL'AL OF DIKTKTICS. culated. and form a matter of some importance, which those \vlio meditate foreign travel too often neglect.* Or. I>ennett writes, ''Just as the stature, features, and bodily proportions assume a characteristic peculiarity in each individual during the period of growth, so the organic system also receives its stamp, the result of earlv habits which usually last throughout life. The habits of organic life, if we mav so term them, are partieiilarlv marked in the digestive svstem. A man who has been brought u[> to the adult age on a very animali/ed dietarv. in after life requires such a dietarv more than one who has lived principallv on vegetable food. Again, the one who lias been accustomed until middle age to eat often, mav not with comfort and advantage be able to supplv the wants of his system by two meals only: and yet this system of feeding may perfect ly agree with his neighbor carlv inured to it. Thus it is that the Herman, the Frenchman, and the Knglishman become habituated to the food and food hours \vhich obtain in their respec- tive countries, and that their digestive powers often give way when thev change their residence, and endeavor to conform to the novel habits of their new place of abode. " These facts were well illustrated bv Avhat occurred during the Franco-Herman War (180970). .Many thousand French prisoners were put on tjie usual dietary of t he Herman soldiers sausage meat, coarse bread, and beer. The common soldiers, peasants, and artisans, accustomed to a coarse and spare dietary at home, did very well, throve; but it. was not so with their officers. The latter became dyspeptic and ill. and in manv cases their health was broken down and ruined. 1 have attended at Mentone several in whom the seeds of fatal diseases, principally phthisis, were then sown." To a slightei degree the same thing was seen with the Anglo- Americans who were studying in Vienna the winter the writer was there. Himself, a hardv North-countryman, got on well enough; but neariv every other one complained of the food being indifferent, and were more or le-s out of sorts from it, if not actually ill. On the oi her side may be quoted a case which ( 'oomlie took from Jleidler- "A v mug woman of healthy constitution, brought up in * Wh.'ii -i in it > i if i||.. inliMbitaiits of St. Ki Ida's, a u ild n>ek in the Atian- tie far away In tin- \VI-NI n|' iln- 1 {ebrides. emigrated to Australia, it was 1(/uiid " 1 hey ei MI Id i ,n I v in- | . I\ a >hort time she he^an to complain of irritability, la>- itudc. \-,r.. spasmodic sensations, ati'l habitual con.-t ; pat ion. 1 1 \ p< ichon>ir was sonii adilcil to oilier symptoms; her hope of hcci>miii'_r a mother bciiii:' always deceived. An additional i;!a-- of wine, hark, and other tonics were ordered. The evil increased. The pat ;,;. liecame melancholic, and believed that she was ahvavs swallowing pins. In the course of the year she became so emaciated and vel- iow that her mother, who had not seen her for eleven month.-, could scarcely reco^u/e her. After an eighteen month-' emir-e of purgatives, and two courses of .Marienbad water, she entirely recovered. " The same thniLT is commonly seen in country cfirls connnir into towns to sedentarv occupations: and yountr fellows abandoning an active life to wait behind a counter especial! v in rooms inditl'ereiit ' v ventilated. "The operation of the same principle is c((iially con- spicuous in i^ir Is sent from the country to t lie work -rooms of fash ion - able miliinei's and dressmakers in the larger to\\ns." \\ith little exercise they rei|iiire less food; but if the appetite keeps up. head- ache, sickness., biliousness, indigestion and constipation are apt to follow. Strong and healthy fellows who conn- up fruin tlu- country t< sedentary trades and occupations also require and -jet some un- pleasant experience before thevcaii adapt themselves to their new form of life with its novel needs and requirements. The same is found bodily labor comes to luxury and dines out. while he settle.- down to a sedentary life to put his book through the press. He -oon linds that his new life makes new demands upon huii. with winch he must comply, or pav the penalty. l.iii'ht fond of a kind likely to keep the bowels open (see a later chapter for this), is the a.iment which wil 1 keep him in heal t h. Then comes the relation of food to climate. In tropical coun- tries tin 1 carbo-hvdrates form the staple of food. In temperate climates a mixed dietary has been adopted a- the result o] c\ cnce; while in Arctic regions the concentrated fuel-food ha- been found the only food that will sustain life amidst the inten-e cold. The stomach of an Ksijtiimaux couid not hold enough o! "> hydrates to preserve him against star\ation in the low surroun'i ; nir temperature. Liebi^ pointed out that the carho-h vdrate- tropics contain only some 1 '.' [icr cent, of carbon. 'I he ll'l MANTAl, (>!' DIKTKTICS. of the Ksquimaux. blubber ami oil. contains from i>0 to SO per cent, of carbon: consc(|iu'iii 1 v AVC can readily understand the preference manifested for fat in Arctic regions for heat-generating material indeed. There is no taste for sweets in these Northern dimes, and Sir Anthonv Carlisle found that even babies there had no taste for sugar, spluttering it out of their mouths, "while the little urchins grinned with ecstacv at the sight of a hit of whale's blubber." All Arct ie voyagers have fotiml the necessity for following the. Ksquinuiux in the diri'ction of eating;' fat in liberal quantities. The importance of this matter of climate and food require- ments is illustrated !>v the need for varied stores when bodies of men are sent out on expeditions. According to the temperature so must their food supplies be furnished as to qualitv and quan- tity. And closely linked with this matter comes that of the relation of food to work. It has been pointed out before that both with men and horses more nitrojjenised food is required when active exertion and hard toil have to be endured. We see the farmer raises the allowance of oats to h;s horses at ploughing time. The Aral) gives his horse barley and camel's milk, and if great elfort be required, even camel's llesh. The horses used in Sahara to course ostriches get camel's milk and dried beans. (Paw.) This is a very highly nitrogriiised food material, but the excess of nitrogen enables the horse to make rapid movement-. The muscle itself does not, wear out in exertion, as was once supposed. Traube held that the muscles burn up hydro-carbons, as fats or carbo-hydrates. Possibly the store of glvcogeii is the fuel of the muscle when at work. "The muscles appear to stand in the position of instruments for effecting the conversion of the chemical energy evolved by the oxidation of combustible matter into working power. While admitting that hvdro-earbons are the fuel which produce heat and force, the neces- sity for albuminoid materials for hard exertion has also t;> be recog- ni/ed: a~ albuminous food produces firm muscles, so exercise makes them hard. To .-um up. science intimates that a liberal supply of nit rogenised matter is necessary to produce and maintain muscles in a gin" ci nil for work, and the result of experience is to con- firm it. " ( Pa \ y. ) This brings u- face to face with exertion in cold climates. The maiix consume much lean meat with their fat, without in- \\ e '' undcr.-tand oxidation being very active in Arctic, <. me-; and a- \\:\< been >aid before. MJ long as the liver can convert t lie waste or surplus albi well. If the muscle itself .Iocs not weai' out. what is the rca-on :h,v nitronvntsed food is essential for severe exertion:' It -ecin- ;., nic t he answer must lie found, in the stimulant eiTeets of kivatin and kreatinine.- the stimulant, factors of beef t,-a. Thc\ are f, ,.-,., liberalors. and so enable the system to ^vt ai it- stored force mo;-,- rapidlv and reaililv. And a certain proportion of tiiem :ses~ent;a; to active cll'ort. Navvies, lightermen, and others who work very hard have found t hat a considerable octant it v of meat in i heir d ietarv is essential to enable them to undergo tlieir toil. 1 >r. .lames ll. Bennett, in discussing this subject . savs" 1 was told by a n eminent railway contractor, that when some of his navvies were first taken to work on French railroads it was found that they could do in the same t i me double the amount of work 'ot through by the French workmen, who lived in a much more sparing manner, and princi- pally on bread and vegetables. The French sub-contractors wcr- obliged, in order even partly to efface this dilTereiice wonndm-- to their national pride, very considerably to increase the dietarv of their workmen, and more especially to nit ro^'einse or an;maii-e it. By adopt ins; this course, the French workmen very soon increased, their muscular powers. The materials for greater muscular devel- opment bemii' LTlven, and the lliuseles at the >anie time freelv exer- cised, the organic nutritive flianires became more rapid, the muscles increased in compactness and volume, and the work power increased in proportion." This reminds one of I'avv's story of a farmer who. when asked " how it was that he paid his laborers so well I'" re- plied " that he could not afford to pav them less, for he found thai less wa^es produced less work." The old Northern farmers alwav- kept a liberal table, say 'MILT -"* Work '-\. ll'ti MAM" AT, OF DIKTETK'S. Nitrogenous matter. .... Fat Carbo-hydrates iS.tiiU) " Mineral matters 0. ; 14 " Dynamic value. 4. (I'M foot tons. Diet of active laborers, including that of soldiers in Avar time: Nitrogenous mutter, .... .\41 o/. Fat -1.4] " Carbo-hydrates 17. '.Ml " Dynamic value. 4.4.">S foot tons. In this last it will he seen that the force-liberator the nitrogen is considerably increased: and that the concentrated heat, or force food (fat) is also notably increased, with a fall in less concen- trated hydro-carbons. Dr. 1'arkes found the food of the English soldier on home ser- vice to be: Nitrogenous matter, .... :>.Si> ox. Fat !.:;<> ;> Carbo-hydrates, ..... K.:!4 '' Mineral matters. 0.808 " which is very close to Sir Lyon Playf air's estimate. From these we can form useful broad rules as to the dietary of con- victs (not doing hard labor) and persons in workhouses. While comparatively short rations will do when no labor is exacted: a more liberal dietary becomes necessary when work has to he done; and when verv severe exertion is expected the dietary must lie still more 1 literal hot h as to force-liberators and force-producers. The capacity of ihe Fnglish soldier in war has ahvavs been looked upon as closely linked with Ins commissariat. Prowess and food go together, of course the cpiestion of food can never be separated from that of clothing in cold climates. the more that is required for the heat tin- less is left for force-production. The native of Arctic regions is clad in furs in order to reduce his heat loss, and so lessen the demand upon his fuel-stores, Fven then lie needs liberal quantities of fat. (the concent rat I'd fuel -food ). About twentv pounds of meat and b, libber per dicin is the ordinary allowance. And Sir John Ko~< found t hat a 1 afire con sum pt ion of " ( ireenland food " was 1 lie road to .success ni fro/.en countries. " The 'plant it v of food should be FOOD IX ADl'LT Lll-'l-:. l'J7 increased, be that as inconvenient as it may;" and of ci.ur-e economise food l>v suitable clothing as far as possible. On the other hand the Knjrlishman who will persist in tlf dietary and especially "the roast beef of old Kn^iand " in tropicai e,imates sooner or later falls ill with some hepatic trouble; I aii-c hi- liver cannot deal effectually or successfully with the albuminous food which he consumes far in excess of his bodv-wants. 1 n ( I iv-nlaud he would hunger to death be entirely burnt up "stork, lock, and liarrel ''-ill two or three days on a dietarv aniplv siitlieient for the plains of Bengal, or the (luiuea coast. And fire n-rxi'i, a (Ireeniand dietary would pall on the appetite in tropical climates. "There can be no doubt that a lar^'e proportion of the disease.-- i I 1 of the digestive apparatus which are so fatal amon^ Kuropean iv.-i- dents in India and other tropical climates result from the habitual inirestion of a much larger quantity of fooil. and this especially of a rich and .stimulating; character, than the svstem requires. The loss of appetite consequent upon the diminution of the demand for com- bustivc material, is set down to the deleterious elTect of the climate; and an attempt is made to neutralise this bv artificial provocatives/' (Carpenter.) Taking his statement ''' that about two pounds of bread and three- quarters of a pound of meat are amplv sutlicient to compensate the daily losses of the system in a healthy man" (in a temperate area), we can see that considerably less than this is enough for the hot! v wants in a tropical climate; and that much more will be re- quired to maintain the bodv heat in the Arctic regions, especially if considerable exertion is also entailed. Women as a rule eat verv much less than men. They lead an indoor life, usually in warm apartments; they arc smaller in frame, and lighter in weight , and consequently require less food. \\iicn women are out much in the air, either as ladies hunting or field hands, t heir needs are increase! 1. and substantial meals are and usually are taken bv the ladies at least. i/.ed tribes, women often perform much of probably take food accordingly. The clerk, cooped up for many hours daily in a warm otli (often up lo it)' l-'ahr. ). requires eomparat i\ eiy small quantities food : the same may be said of the miii hand and the ar!,-an. haudici-aftsman working indoors. \\\\\ for the field liaiid.fi and tlie lighterman, and the soldier on active service, a i \vnrkniL 1 ' eniiiii ll'^ MAM'AI, ()!' niKTKTK'S. persons performing litiic pliysicjil toil the food should consist largely of earho-hvdnites in the form of farinaceous food, with sonic nitro- gen such as a tish diet could supply, ami a little animal food. Of course. where tlu-rc is aiiv tendeiicv to tissue degeneration (phthisis or sci-ofula), a certain quantity of fat is desirable. lint, with all this calculated, we nui-t still reckon with the disturbing factors, the "palate" and the "appetite." which will rule the roost with many persons. In a vegetarian dietarv, the legumes (rich in nitrogen) take the place of meat, while oil supplies fat: and mineral salts arc furnished bv vegetables, as cabbages. No doubt a great deal of excellent work has been done bv vegetarians; ;ind a great manv people would do wisely bv becoming seiti i-vegetaria us. at least, especially in warm weal her- t he \\ n; er's o\vn personal practice, lint then there are to be heai'd so many other voices, including those' of the housewife and the cook than that of Science on this topic ! Then comes the matter of the opportunity of acquiring food. This is a matter which can scarcely be discussed at length here. It is a well-known fact that stockmen and miners have very often to live on undesirable food, as "damper." Flour cakes are indigesti- ble, and pancakes have been the ruin of manv a stalwart fellow, who ate them because he could not get anything else. The subject of the food requirements of adults may litlv termi- nate wit li soi ne oo n-id era! ioiis of the tendency of the a ire. \\"e have not :_ r o t the internal arrangements of our ancestors, and cannot deal with the quantities of food they ate apparently without ill clVect. And this is .-peciallv true of meat and alcohol. There is a wide- spread movement towards ''Vegetarianism" and " Teetotalism " ainoii'jr the Anirlo-Saxon race at least; and this must have sonic act- ing agent. Ina little work published some time au r<| . ("The l-'ood we Mat ") the writer speculated as to the dietary of A. I), .'ono. \\ hat H put there in a li^ht and jocular manner is however what he seriously believes will be the ease, and what we are COUIHIL;' to. Hut of course the spirit of the axiom, ''the future must take care of itself" prevents anvoiie from taking any steps for their potential descendants. For the bulk- of persons a lighter dietarv consisting largely of cooked farina (otherwise predigested starch)and milk will probably be found the bc-t. Hut for tho-e engaged in literary work some doubt mav be expressed. " The irnm old millers of the tongue and pen " were caters of meat and drinkers of wine; and Carpenter states: *' . \iiil while on tin' other hand il mav !>e fivi-lv eoneeded to th- ud vocal es uf 'Vegetarianism' that a well selected ve^'taMe die! eapahle <>\' pruiliicin^ (in tin- iri'iMtn- iiiMiilici- t' a nTtain projioi'tion !' annual llt-sh i- in \\<> \\av injiinmi- 1 . \vhili' so t'ara-onr cviili'iirc at present extend-, this serins raih'T to favor the highest mental development." So much then for the food wants of in'own man under tin- various (nvumstaiieer-. of oeeupatioii and eii\ iruiinieiit. CHAPTER XTV. FOOD IN ADVANCED UFK. "A MAX loves the meat of his youth that lie cannot endure in his avv. " So said that most remarkable observer. Shakesjteare. Ib>w he ever found time and opportunitv to observe all he did. is a marvel to ordinary mortals. This observation too is perfect Iv accurate. There arc a - take t: place of the joints, the steaks and chops, on v so eau'erlv de\ouiv> Spoon-meat is found more acceptable in evi-rv \vav. More eond incuts are i'ei pi i red. ami hitrhlv seasoned dishes find favour for iu! reasons tlian one. Flatulence is the ham- of advancing vear.-: a;: for this the cook can do much. There ;.- a tendeiicv to constin tiou: and that too is a matter I'm' which much can be done in ti kitchen. 1'iefore proceeding f 11 ft lief i L Ilia V 1 ie \\'ei 1 to (plote frotii "T! Diseases of A'ivanced LitV'" hy Dr. .Mcl.achian. on the anatomic changes which -jn on in the viscera in a^e. " I'art icipat IIIL: m '1 general wasting of t lie organs and tissues, the stomach and iutc-t iin lose hulk and hecome thinner in oid au'e. Their glandular appar; tits is also atrophied. Many glands seem to ha\ ' cut irel v d;.-appeaiv< The \vastinir n i' the tunics composing the stomach and iniesiines moi'e obvious in the duodenum, jejunum, anil ileuni. In some ca- it is carried to such a decree as to admit of the contents of the i: test nies beiiiLT (1 >ist met Iv seen through t lie attenuated structure-. 1 striking contrast, the larger intestines oceasionally [>n-serve the natural thickness, dnetlv throii'di a compensating hyp'Tt ropiiv > the mu.-cular coat. The miii,-ous niemhrane i< usuailv paler than t he ad ult . and, general 1 v aeipti res an ash Lfrav colour a- life an vane.' In the .-toinach it is often traversed hv eniar^'ed ve;n~. a.~-ii!i;;-;^ varicose character, \vhich heeome more Tiumcrmis m the lo\v;- po tions of the intestinal canal, and are part icularlv conspicuous to\van the termination of the colon and rectum." Such anatomical details tell us thai the 1'iinct ainal ac;:v::v digestive organs mu-t he much impaired in au'c. The a 1 '- act:onmtist he cripjiled bv tlie stairnant current in the.-\vo].en The glands of the small intestine are atrophied. Co 1 ,- initrition must In- less perfect, an^l the ; ! miisi o; readily annullable character. No \\onder MANUAL OK niKTKTK'S. : :..'i the :' ; . . \vi r -: favor piles, an i nther maladies at or i " v.>. T: ni'iral of all :h's is. that the as.similative orpins a- years an thcni. T<> fas: t" t-niov ;.;.::. :;r.: an- 1 takt-y. a I n: ' r - > '. :. _' ir.t-.-rva'.s. " < hire a nia:; an ':. n.i] mlairc. A:. ; tin- ilii-tary of T:.' 1 very nM ;- '. n. or./ the nursery. l\-rhai'.s nmn- eondinn'iit- are : ' ::a:i "f yore: 1-ut tin n tliat ajrain is a return t" early .lays. Tile ' ' ei of Ir.faivy returns : :. a-lvaii'vl life: an.] the !'<>."! must In- i're]iare.] a ":;:?. _ly. Sni; 1 nieals i-fi rtM-eated iie.->me Wlu-n any riinsi'lerable luilk 'f :' 1 is eon~ume>I a; i>nce _:::; - r ,':":' the a! ;ir.entary _ s se: up. Tlien- :> iliarrhu-a ?'.v. _-.' : :._ m; - ; _ in-' li- nn: rir tin-re - "iisT nate i-on>:;i ;'.-.. when ;:. ; "We! :- un- ..:._ ::.--.' >u \. [n eitlier - is ;r. i>.'u:t. nr s. ane .;n : \';(- .::; nn !:< i i-urt'-r. ( '. n > >.;' far :.- ras.' any U!": 1 '- : :?iv : U. P. . nr ;, - .;.-::.- >.::. < .r eauli:: v--r nr - .:: ' ' ' : -':.'.> -. 'li. ' '- ' I r < Iil'.O-t.- ':.i' '_..-'-":' :i .-!na!l . !'",'l'li:;u r . : L'h' -'.-:' a l' ,]>:>.] : . :'.. ' M vr-_'.-:;i;.V^ ..- ._v- ry k::.'I. :.:. I v:.:. r.u-a.s. A !!.: ;;-.:" ;:.;:. ..:_ -:": Th- >;.'.!- -I u-j- ::;':.:. -:;:v "\v ma::<-r : ir.":r.t-:,: \\\::i i-Mi-ry : a.]..:o-I. Mi'.k sir,-!.: t.c ;u* n::iy .:i\r ;:: >-r..., lii ii< ;;::. _ r tin.' !:;:!. : - ;i". \v;it- r. < '; \vin-v may ' !!:::;. :i::I a i!iL r ' !: 11. !ik si'.:- a;,'i i:. . '.k sr,-'a A:, .:h,-r ;!;;>; !.,-\rv:i>i- \vi::-! i'-'fi' ; a (;-- r<\ ,:.ari'.v i!:ai!r '. T ('!' a- a -ii':; .;:;; :'t>r :> >.';. :-.;; a '-a a \ ITY ;._r^' a:>.i- li.aiii'. \v;:;i a littit 1 '.'fi >; "; a:. . . l: 1 . t MANUAL OF IMKTKTICS. Then attain, a return to nursery food is food in the form of stcsvcd fruit. Tin- toot hless j:i\vs cannot deal with tin- linn apple as ean the sharp unblniited teeth of youth, and consequently it. niu-t l>e liaked or stewed: and verv irood such fruit is for elderly pcrsi >ns. There is a medicinal niattei- connected with stewed fruit. \\ hen earn- suirar is added hv the cook the resultant product is apt to turn aeid in the stomach with manv persons of middle aire and advanced life. Iii such cases it is well not to mask the acidity hv adding commercial suirar, bin to neutralise it hv an alkali. This leaves the natural sweetness, due to the levtilo.-" suirar of the fruit, which is Mifito pronounced enough for elderly palates. The amount of bi- carbonate of soda, to he added when the fruit is put into the oven, is as much as will lie upon an Kn\ keeping the principles whidi should H'liide us in the selection of food, well in \ lew. much may In.' done to preserve the aired organ- ism in health. These matters of mineral salts, fruit salts, ami vege- table or meat salts, arc of much importance; and more attention mav be paid to them with advantage. M;lk puddings of all kinds and made with Hour, maixe llour. broken biscuit, rice. saL r '>. tapioca, and semolina should form part of the dinner, at least, with all old persons. I'orndire. or some similar dish of oatmeal, h^niinv. or any prepared cereal- should alwav- be a part of breakfast. The rule t hat all farinaceous matters should be exposed ton h;irh temperature for some time before bemv; used for the cniik's purpoM^ .-hoiild no more be foi'i;-otten \\-itli culinary preparations lor oid folks, than it should be omitted in pi-eparin^ lllll'SerV t'ooil. The diirestiye fei'm-'iits (like the rest of thebodv) are not so aei \ c iii aire. ai:d -o a :' 1 -hoiild be carefully prepared: and pre- di"'ested r-tarch is easily oiitai liable. A- t here is a ditlieult y often in maintainiiiir tin 1 bodv tern pc rat lire \\nli oid pcop> ihis n::i: soluble carbo-hvdrates must never be forgotten. There is a pro-pect nf milk .Miirar sunn bein^ placed upon - h'- market, and this \vill supplv a need \<> delicate children and o,d people which is \r thi-ni. ai;d ctuiscijiii-iit 1\ th'-v arc troubled \vith llai ulciicc. 'riic\- miss their \vontcd i-ariniirati\ -. A ^'ood old-!'ashioiicd plan of adding condiment^ I" food without otVctid i ML;' the palate \vas lo make a piii or two nf liiH-ad-criindi and cayenne [icppcr at tahlc; and, >o guarded, the rarminativc worked well. Some o-u[irinets used i<> carry a small bottle of Ncpanl pep]ier with them pcrpctuallv. so a- to lie prrpared for anv ciner- i'cncv in the wav of lack \' flavour inu' when dining, where mii'-h scasoniiiL;' is eschewed," (The hiseasesof Sedeiitarv and Advanced Life.) All soups and all fish (except perhaps salmon) arc suitalilc food for the old, so are OVSUTS and dams; hut lohsters and jointed .-hell tish are apt to disagree, proljuljlv because iinpci'fectlv mastica'cd. lleavv solid meats should be eschewed to a vreal extent. Livjlit food as chicken, and rabbit, sweetbread, giblets and .-mall birds and gallic are u'ood. Sheep's head well cooked is admirable. Tripe .>,> i- excellent. Meat prepared bv mincing or hasliinu," (fiv-h meal beill^ prefci'Mble to eold meat) is also n^ooil. A nice di.-ll is prepared bv stewniL;' some ha- lied meat and add in L:" a little llou i-\- potat oe \\ :: ; ! some pepper a ud salt : which Drives vegetable mailer as well as annual food in a rcadih digested form. As the taste for sweet- does not return with ap 1 . in the ca-- oi inanv old persons soinelhiliu' of the kind of a rcli-h is ile-:ra ; - -. I'ottcd meat.- of ruanv kind.-, beef, name, venison, arc a; /'///c ili tn'r tii' t i^ \< excel lent . and 111 1 L!' 1 1 1 be lllorellSed \\ltll a-l\ tap- to say not hinji of (lieu-ratification of the palate much n>. than it is. Livers indeed, larded and roa.-led. inav In- u-ed f-.-i or cold. The Leberwnrsi of (icrmaiiN rich in fat m:v; inanv a table and fiirni-h a varielv of food too mu^n gflg ('a\iare ha- it- claim- to iifitice. The roes and n, fried on toast mav lie 1 ried. ( h'.-t cr .-on p. a red mil 1 let , a sweet bread , a part r,d 1 :)!'> M. \NTA1. OF IUKTKTK'S. millet, followed by a digestive biscuit and butter with a trlass or two of p-nerous wine as Bucellas or Madeira, would form a '" company " dinner for old folks, to which the writer would have no objection to be invited. Or a basin of whole beef tea with broken bi-cuit, followed bv a milk pudding, forms a luncheon not to be despised. cn.vrraj xr. FOOD IN AITTK DISK ASKS. "\\IIKN life seems passing a\vav under their eves, the friends will often shrink from torment HILT, as it seems to them, tip' . 111:111 with i'oud. Let them not despair: nianv a one ha- recovered after tlif doctor has taken his lea\e with a sad shake of the head, and without making a fresh appoint nient. And let them ai-o he stimulated hy the fact namely, that tin- pains of death are a^Ta- vated. if not mainly caused hy the failure of the nutrition. Kveii when apparentlv insensihle, the living siill'er much increased distiv-- t'rom want of food, though thev cannot express their suiVenn^." ( Kin-- ( 'haml>er-. ) A ";ivat man\' sick persons are allowed to drift into a critical condition when ill- from which manv never railv. heeaiise the\ arc not fed n -it furnished with such nutrithe mat'Tiai a- their en- t'eehled powers can digest. That is not a pleasant eon>iderati tint enom.di to irive n \ ; title-;, judgment is also ivijnired 'o .-,,- th; harm. 1 1 o\v much ad ital food is bein'.: n'i ven with ;!; (jiiii'kiv be pithered fr-.m a glance over 'In- nur-- LT!\en. ami tliis ii-t should alwa\- In- <> ''-\ i\ keui, There arc other lluul finds which can lie \\~t] :.. ;t fgHM tlicrc is uTtiel. or oatiiieal and water la verv piea-an: r|f; k !. i*:| a;.: farina may lie u-vd ami lie well Imiinl in \va',er. A . r-'t-i'Veil .-uha'-id fruit as Ua<-k or rnl eurraul jeilv ma\ \- \>\\< \vatcr.aml on cuolin^ furnishes a |i!ea-ain chaiiu'e. A i.nle .-u^iu- \' n n^'i n 'j; t lie < -hull Lifrs nil the aiinvi'. ami L;''\;li'j.' -'line 'jTai -, or otluM" easily mast icated fruit, when ;u .- ;\-\i. all that :- m d;!iav:'v rc'iuireil is fiiniishcd te-^u^'ar thi- imniia! j'nml of till' ln)(l\ \\-llieh lllUSt 1 i- ' - 1 1 I 1 1 1 1 1 1 ' i tUllleet t '. , C U \ \< la t i"! i " !' the hi "/I i ! en i ] ic rat urc. ]\\ >uitalili i al;meutati"ii the \va-tinu' ;- le-s, and tlie patiei d ll:it lie.'nlllc SO reduced, alld CnllSei jUellt 1\ llie !> in\ a!''-ei':. ce ;- !!...; rapid. \\diere liccf-tf;i (as ordinarily made) ;- -''\'''i alnne "'. tie niisapitrclietisinii that it is a sustaining f"nd. the >\-;em ha- in e\ -' on its own rt'sources, and t t'ten the patient sinks intn a ^r:(\-- not dii^' fnr him hv disease, hut h\- the ignorance of tlm-e \\ ho .-nn- stitutc the nurses and attendant-. Ilui this matter will he ta.ki of im i re t'u llv furl her i in. At this pnint something mav he said as to tin- as-:milat i'i'i <:' food in acute pvrcx.al conditions. \\ e have --m.d ri-a~"ii f'-r !:".'! that tlie (litest i\-(> ferment - are enfechlcd and pi'e.-i-nl hu; in -ma. (juantitv. ( 'oliseijiieiit 1 v \\'e 'j'ive saccharine matters and lartnacco'i^ matters which have lu-eii preiiiv.-ested into a sn'.uhle fnrm. T:: relieves us of a n \ a 1 1 \ let v a 1 'ii t the saliva heimj- innperai : \ -. \\ can furnish to the liody its own fund proper (Lrrape--ii--art. \\,; dilliciiltv: what is pert'eetlv soluble presents no i: .tli.-n . \ ; ;md foi nl t he hud V mu -' ha \ e. l-'at is never rel ished hv t lie acute'\ -;.-k . a nd so that it is earefullv skimmed oil' the top ..;' ail meat supplied in the milk which is the |r-t atid ,ea-t ' 'i fat, and in a hi'_di state nf subd i\ i-mn. ll"\\ iar . we do nut k now. N ' i h;m_r may I ject. The!! ci.nic- the sillijed of t he a.--:m a' "'i ..'' 1 }<> MANUAL OF D1KTKTU 'S. bumiuoids for histogenesis. This is a dillicult matter and must be judiciously considered. 1 lippocrates insisted upon nut rit ion in fevers, and used harlev gruel. Then came other views until the French medical men went to the other extreme and actually starved their patients to keep down the fever. Anything more abominable can scarcely he conceived. I'mler-feeding patients in febrile states however continued till Dr. (i raves of Dublin set his fact 1 against the plan, and insisted upon more alimentation being given. The " feeding of fevers" was what he taught. This plan now univers- ally obtains. "The great art of duly nourishing fever patients consists in giving a frequent, almost continuous supply of liquid nutriment, containing very soluble aliments in a dilute form "-so savs King Chambers. And now a very unpleasant task must be performed, and that is a searching criticism of what the worthy ] )octor savs next. " The physician sees that a large supply of nit ro- genous material must be wanting. The nitrogenous tissues are de- vitalised and drained away in a disproportionate excretion of urea and other organic compound*, and nothing is taking their places. Shall he act antagonistically and try to stop the pas-age of urea by the kidnev? 1 do not know exactly how he would set about it: but I d> know that if he succeeded he would do positive harm: for the worst cases of fever are those in which metamorphosis is active (as shown by the heat ). while the excretion of urea is arrested as shown I py the ligl it ness of the urine), t hev resemble cases of unemic poison- ing from diseased kidnevs. The other principle of treatment which I noticed in my introductory lecture would not perhaps be so directly injurious, but common sense would still allot the palm to restora- tion here. Let it be your chief aim to supply that which is passing awav- nitrogenous tissue.'' NOW the first sentence and th" last sentence of this quotation point unmistakably to this, viz.: supply- in L; to the body matter for histogenesis, for the repair of t he wasting tissues. < in P ferring to i he lecture from which lie quotes it M-CIIIS he advocates " I wo or three ounces ( ,f milk every hour." lie is not as lucid on this point as he usually is. bin \ve mu-t take the state- ment as it .-land-. \ ;/.. : i hat I he " chief aim is to supply that which you el earlv see is pas-ing a wav- nit roge nous t issue. " In the absence df context i hi.- means if the sentence moans am t him: at all that we ouirh; to supply nitrogenised matte!' to take the place of that which is i missing a \vav. Now to this I demur. The tissues are melting down under the h:i:'h temperature, and the cancer to life is that the b,ood is IM-CUIII- in<: sure harmed with nit ro^eni-ed \vaste. iint:l a i-n'i-iitiuM ("till 1 tVpllnid cond It lull ") IS Set lip. It ;> ll|.' ;illlit| !:! AVaste ill tlir IP! 1 Which is till' danger /"/'<. ' . T'i hy'.i ' we trv t<> lower the tdii] 'era! 11 iv. 1" reduce tin- \\a-tin-j :un! keep tlir kidnevs in actimi \<> ^c\ rid of thr \i-i i i i !i:i"i ' tn\ir matters. Now to ".'ive ample supplies nf iiit i-i >_:'!!>;: - ','><>: to iiifft tin 1 \vastr ^'OIIIL:' mi. i- a distinct Iv dan^erm;.- i <\-;i< '.,-,.. appears to me, as tending t increase tin- amount of nit r< >_'<:,.-..,; matter nf cxcrcint'iuitious cliarai-tcr in tin- s\stnn. 1 'm. ;:,,;- <>: retrograde nu'tamorplKisis are not snielv l'ni'n;-lieii from t --:;. waste: 1 1 lev come also from t lie ///.<<.,, ^n i/i/ ////,./ i if < mr a! lui mini >' > ; food, and to ^ive ample (|iiaiitities of alliliminoids is t" inerea^e th'- evil. ( >f course it is possil)le to contend that th-'Se pi'ote'.d maKer- are never {leptmiised, and that thev mereh drift aloiiir the :u;nn-!i- tarv canal till thev reach the point of exit. \\\\\ then \\v an- nn - certain that sncli is the case. Certainly if peptuni-ed fund In- -"i'.e:i th.cre is no such escape. If pi-ptonc- reach ihe !i\cr : ma\ ; tmned, and pertilielitlv (picsl i<>ned. if the li\er at a hi^h teni!"':-a- ture- -can curry on metaliolism and comci't any of ihc pri.ti--' matter conveyed to it into serum-alluimen I'm' t;--ne repair. A downward career into krealin. kreatinine, letiein. ivrn-iti and the other products of rei ro^rade metamorphosis (some i winch arc toxic) seems inlinitelv more proliaMc. To p'i\i- ail'iiminoid- or tissue-food in amjilc (plant it l'es for !n-t< >-vnc~;> during pyrexia 1>. I opine, a mistake. \Ve cannot lie certain al>out it; l.ut to mv min it is ail 1 ,011 1 1 ia I'd Si reel to a ( 'lima oraiiLi'c that in -lead of eiicmiraL. r - mu r histou'ciicsis we onlv increase the risk "i nra ni;a. or the typhoid condii ion. It is a matter which cannot lie demonstrated : it niii-t reman; a matter of opinion and conjecture at lea.-l in the prcM-nt slate on r kno\vlcd M 'e. ( l-'rmu some nliservat inns made li\- I >r. (rd and I >r. Itroadl'.'- the i.pei i in-- meet MIL;' of the Medical Snciety of I .\ t ,\,.\ \. (),-,,;,,., !>>."). it \vonld appear that there i- a certain a ];'M'J'I :-m ' histoLi'enesis and pvrexia. \\here h i~ii>--ri;c- lo\\-ered teinpei'atnre. This alisoi'|it mn i if hca' i- ai'i'e-i ; and the heat lost in hist o;j.'eiiesis is added !othchc;^: ol processe-;; and sn swells the [ivrexia. The lirill oi ;h - is no histo^enesis Li'oinu' nn in pvrexia. \\here an process is oil fool. TllC subject isolieuh.cii \\ ; , m\ c-l ii;'at ion. ) 14'J MAM'AI- OK IHKTKTK'S. I'rohablv 1'r. C'hambcrs lias failed to express himself elearlv: for all the men with whom I have interchanged ideas on the suhjeet see il in l lie liirht in which it is put here. It is now widelv recognised that the estimation of the hulk of urea passed in pvrcxial states once regarded as so important is fallacious: because there exists no means of telling which of the urea is tissue-waste, and what pro- portion of it is derived directly from the nitro^eniscd elements o|' the food which have never passed through the sta^'e of tissue. Of the importance of " feed in ^ fevers" no one no\v entertains any doubt; but of the desirabihtv of larger ipiantities of albuminoid matter in pyrexia the gravest doubts mav honestly he held and expressed. \Ve know that the muscular struct lire wastes and breaks down into ri* in pyrexia; we know that subsequent repair takes place by thi; development of voting fusiform fibres wit Inn the sar- colemna: but this last is a matter of convalescence when the appet ite is keen, especially for animal food. There is the pulling down of an existing building, and the erection of anew one on the same ground: but the pulling down precedes the buildiiiLf up the t\vo cannot u'o on together side by side at the same time. Ilistolvsis and histo^enesis <, r o together in health where balance rules. \Vheu the normal processes are perturbed, upset by pyrexia, histolvsis is augmented, to be followed in turn bv rapid hi Slovenes is. Hut I maintain, a rapid histolvsis is not accompanied but followed bv a swift histo^enesis. or tissue-repair. It is the difference of a pair of Imr-es side bv side and tandem. It is well for the reader to determine in his own mind what aro the facts- -or perhaps rather the probabilities of the facts other- wise in well-meant endeavours to do the fever-stricken patient L r oml \\ e mav be but reducing the chance of survival: and but add- HILT fuel to llame. bv .-til! further ladintr the blood with nitrovvnised waste. i >r .lames II. Dennett has something to sav about ''Defective N til rit ion from t he Ivxistenee of Acute I (isease." to t his elVecl - -" In acut" disease the functions of nutrition are partiallv suspended, the digestive powers are weakened, or even for a time arrested: hence the lo.-s of appetite, or even the absolute loatliini: of food which ensues. The digestive orLfans beiiiLT unable to transform and elabo- rate food, an all-wise I'l-ovideiiee preserves them from the labour tliev are iiiii'ijiial to perform, bv dest roving;' the desire for nutri- ment, and rapid emaciation I M] lows, the more ra]>id the more eom - piete the iiiabilitv to digest fooil. 'I'he process of organic destruo tion or disintegration inseparahle from tin- use \ our u :_': r - it-eif a condition of life noes on. accelerated perhap- hv :.- hut tin 1 material ti) repair the loss not Iteiiiir all'rded io {].*> _ satioii it wastes in voiunie. Moreover, as the material- <>:' ":_.. comhii-tion foi- the generation of heat are not elaborated digestive organs, t lie eeoiiomv isohh^ed to re-ahsorh and eon--; its own fat. -deposited, no douht. ill its cellular ti-Mlc partly a- ; kind of reserve tissue. Thus it is that after an acute iSlne of two or three weeks the emaciation is .-ometnnes extreme, more e-pe, .a.lv when from tin- nature of the illne-s it has Keen impossihie for the patient to digest any kind of food. " In continued fevers, in which the iliahiiitv to take and dL r e-t food is all hut complete, and which mav last for weeks, it i-of'en found alisoluteiv necessary to <, r i ve win;-, or other alcoholic !K-\ erases, in order to alYonl to the organisation the i-lements t'oi 1 heal-'_ r|> iiera- t ion. or organic comhust ion. and to retard the process of de.-tnic- tive metamorphosis of tissue. In the ahsence of -m-h aid. the extremities and then the l)ody es out for want of fuel: like a coal or wood lire li, at lias exhausted all the materials of whieh it is compo-dl. and which expires for want of their renewal." But ;lll uIoiiLT it is " fuel- food " not "tissue-food" for which hr. lieiiiict; <'ontends so eloquently, and what >s aliout to he said is a content ion on the same lines. Imperfect supplies of " fuel-food " to the wastint: organism have the effect of permitting: u'l'cat emaciation, which more iiheral sup- plies would prevent: and on the present plan of treating acute pvrexial maladies we eertainlv do not prevent \va.-tiniT. and uilh ;t coiiseouent lal weakness, as we mi^'hi. ISccf tea (howevci' made) contains practica'lv no fuel food, while milk contains hut a com- parative! v small pro port ion of rnilk-su;ar. ( 'on-i'ipient Iv our i -a; .<. are apt to dit a- thev did under the l-'reneh ph\>ic;an- who : [irived them of all food and called the stai'vali'Hi |'ian '/ opeiilv :' the Krenehnieti. \\ e stand hv the d\ . ni;' patient's hevvail t he failing strength, talk ^ravelv of i he t hreale'i.'.u" ,-\ t ion of the power- and do nothing t" pre\eii! the o:, e\ ha i i -I , on. \\ c see the wa.-t mi;' L:'OI ][_; in., and la men we do lit ; le. or nut hini:. \\'e leave t he pa: j :.; \o we, or do we not allow our patients to die from insufficient feeding? \ot one person present at the reading of the paper disputed my pro- position. It is true then that we do not feed our sinking patients as we should. \\ e oiiLi'ht to supply to them ^rape-siiLi'ar in free quan- tit ics in order to conserve and economise t he body stores. 'The becf- tea ouirht to contain well-baked flour (much of it soluble dextrine), or even milk-suirar or maltose, which is not too sweet for most palates. We should irive lemonade made with milk-suufar. or le\ u- lose. Acidulated drinks wit h uTapc-supir. or its equivalent ouirht to be 'jivcii. Water is wanted to allay thirst, and drinks should lie so made as to have, a distinct "food-value."' If the patient cannot take such drinks and will only drink water, then of course we are not to blame. But when the patient docs not p't the chance of such nutritive drinks then that patient is a victim to ignorance- a sacrifice .-imply. It is not a matter for demonstration, it is one which reason can determine: and if after this outspoken protest any reader of ihi- work does not feed his patient properly by the li^ht of science he is a murderer! There are sin-; of omission as well as Kins of commission, and to allow a poor patient to die unfed, is like allowing a man falling overboard to perish by not throwing him a life-buoy, or a rope when those are ready to hand. \\hat should we say in thi- la-t case which would not apply to the lirst ? Of course --o loni: as \\"edid not kno\v wha; it was the sulVerer needed there was no blood-LHiilt iness. So loni;- as the dill'erent form- of LTape-siiLfar were not to hand we were nol blameworthy. I5u: now that we know what is required, and, further, have the materials to liaii'l tin-re is no palliation of theolTcr.ce: no rv-u--.' ! A tin' outcomes cf svstemat \<- lecture- on dietetics oiii/h: ' proper and ct'iicien! feeding of put ieuts in aeuie di-ea~e. and -i ;;,; , in pvrexia! maladies: so that thev .-hall not hceume wa-'i-d .. ; ,-\ hail-ted further than we ran pos.-ihlv he!n. " Knuwlcd; luit wisdom lingers" and now that we realise the importune.- uf - plviiiLT u"rapc-stiv;ar to tip' ecuiiomv in its dav of trial. we ean !'',:' etlicient, ai'l tothesiek man halt !;::_:' wit h ilisi-ase, ami sueciiiiih: 1 : to oxhuustion if \vc- do nut intei-fere. \\'liat \vas written !iv !\.iii^ ( 'liamhei's and (pioted at th-- cnin nienceiiimt of this cha|iter should hnrn itself into every reader's niemorv, \i/..: that inanv sick persons pass into a i-ritieal ^-la:;' 1 fruin whiidi inanv never rallv heeause thev are insnlTieieiit Iv fed. \\hat was the denuiu-iat ion on tho-e \\dio 'ave no fum! to the hunu'ry. no drink to the thirsty? " hepart tVom me. ve enr.-e i. into everlas! MIL:' lire." Aiu! everv man who has allowed a pa tie!.! to die of exhaustion without havini:' maiie a stout iMii fur him. deserves like ( 'a in to carry the hraml of murder un him fui' t ;> re-i of h.is days. 1-lveii wlieti the loathing for fond is pronontieed, it stiil remains possdile to ad m mister em -ma! a of ^rape-suirai 1 \\ it h meat lirot hs eon- tiiininjj salts and the stimulant extractives uf meal, or when the typhoid condition is pronounced ,--iieh feeding nuu'ht stdl ! e.ei- tinued. The patient must lie supported in the hour of trial; and if this he proper! \- done we mav fairlv expect a Li'ood pcrccntai;' 1 ' of case- to rallv which now u'o on from had to worse till death !>v ex- haust ion closes t he set-lie. I now add the hictaries in use at the London Kevcr Hospital, from which it is clear that the patients there are not starved hut have ample allowances uf food provided for them. The whole snhjeet of the feed Mi'_;- of persons acutclv ill and :: critical conditions is one un whieh some histruct ion is desirahlc. Milk does not aii'i'ee with all. Iiecf tea is a stimulant and not a food. What the patient needs is soluhle carho-hvdrates, whi'-h can he ^'iven in vai'iou- forms, which arc not particularly expens;\e. \\'hat the hu.-tur wants is information on the stihject uf t'efdini:'-. And if the K'oval ('ulle^e of IMtvsicians of London could for um-e its historv put it- hand to a ii-eful work and ^ive the wor.d -o".,.- evidence uf ns ntiliiv. some cxeu-e for us existence, m-tcad o; 14-) MANUAL OF DIETETICS. it seems the fittest liod v to undertake such ;i \vork. If it would onlv have one <|iie>tion on Dietetics in its examination for the superior qualifications; of its Membership it would lie hiking a, step in the riu'ht direction.* '' From a nmnlier of experiments jtci'fonni'd of rcc-dit ynirs it si'dus Hint thi' dit^vst ive tin ids and their several ferments uro gravely impaired in acute disease. This Uiet adds stivnyth to the views advocated in this chapter. CHAPTER XVI. FOOD IN COXVALKSCKNCK. '' Ix the management of convalescence tin- patient should never he permitted to sit out of hed till the .-t ren^t h In- consideruhlv ad- vanced. It is hetter that iv.-t rift ion -hould lie imposed a little too loni;- than that rtnv risk of relapse should he run. ' The next point is of still le to digest and assinnlate a limited proportion of food, hut the indulgence of an extra ounce or i \vo mav induce op- pression and a renewal of the fever. This or^an in convalescence partakes of the external mu.-cular dehilitv. and the convalescent mav as well expect to he ahle to carrv a lieavv load on hi.- shoulder-. as to diu'e^t an undue fjiuuititv of food, even of a suitahle kind." (Tweedie, Article '' Fevi'i 1 " in the Cyclopedia of Practical Medi- cine. ) When the worst is over, and the critical period passed, the pros- tration is liTeat. Care in the administration of food and the e\h;h;- tion of stimulants is still required. lint shortly the sorde< d;- appear from the teeth and lips, the hrown fur dears oil' the surface of I he tongue, and with these comes some return of the appetMe, and a relish for food. The weakened condition of the organism, hot h in its whole and in each component part, must he home ,n mind: and in all illness and dehilitv the .-tfiuaeh is invol\ed. and is functionally impaired; in other word-, all .-ick and weak p T-on- are dyspeptics.- and must he fed accordingly. Small ipianni milk and seltzer water, of whole heef tea, of meat infusion- with sohihle carl)o-h\'dratc- are rcijiiired at freqiieiil inter\a',-. And there is one point to he attended to HI the feeding of early convale-eence. and that is, not to rai-e the patienl up a!'rup:'\ in order to lie feil. The heart >tructure is exteti>ivelv -i !-op_ya:i - hv H s UAM'AL OF l)li-:TKTR'S. acute and still more l>y sustained pyrexia. and a great many of the muscular bundles are reduced to a mass of ili'hri* in the histolytic process which has gone on, so that the heart-\vall is weak, and to raise the patient suddenly is to throw the weight of the blood- column in the head and neck abruptly upon the heart. Under these circumstances the left ventricle' is unable to bear the weight so thrown upon it. and comes to a standstill in diastoit flaccid and distended with blood. Kven after the patient has recovered suHi- ciently to walk about the room this danger of heart failure is not fully past; and after the high pyrcxia of relapsing, or famine fever, it is not unusual for the convalescent to drop suddenly to rise no more ---the weakened heart having stopped abruptly.* The appetite for food steadily increases, and must be met. Small quantities of milk puddings of very digestible character may be Driven: such as those made with broken biscuit, or with shredded mai/e, or cooked hominy, or jndeed any farinaceous matter which has been already exposed to a high temperature. Mi'k or cream with cold cotl'ee forms an admirable nutritive beverage. There is often a con- siderable amount of thirst lingering, and this calls for beverages, which can easily have a food value given them either by some form of maltose or grape sugar, or by adding some baked cereal, (iniel made with baked flour, or baked oatmeal is -rood. The lactated foods can be used, and if need be. may he flavoured by red wine of any kind, or by some other flavouring a^ent. Lemon juice SULTU'C-LS itself as a pleasant acid assuaging thirst effectually. Sairo and rice milk mav be added, and oatmeal and hominy porridge make a change. Blancmanges suggest themselves, but should not be made of raw or uncooked starch. The salivary glands'still feel the storm which has s\vept over the organism, and have not regained their capacity to digest starch. To forget the fact is to run the risk of filling the enfeebled stomach with undigested starch just about the most effectual means of upsetting it that could be devised. |)r. Tweedie warns us against errors in alimentation in convalescence, and this is one of the most common. A little later on. an overload or surfeit is apt to occur from the appetite being too keen, and the quantity taken at on>-e too much for the stomach. A greedy feeder is most liable to this last risk of relapse; hut all convalescents mav experience a " back-cast " from a quantity of undigested starch find- in L: it- wav into t lie stomach. Then the patient advances to some white fish boiled, to a sweet- bread, to some chicken. It ;s nut necessarx to tempt the appetite liv condiments, the palate declares fur simply div-sed !' i. Ti. ]il:iiner the food the hetter. The palate ivipiiivs no tick^n^ 01- St lllllliat HILT: tile desire for food is kecll. and eU^er enough to do without any whetting. It i> no; like the invalid's ea.-e where ;he :i|i|tetite is small and fastidious. ^ oiiir^ convalescents from acute disease, can generally eat anv t hini: oiTetvd to t hem ; and consequent '.v those in attendance upon them should exercise jud^im-ia in the selection of the viands supplied to them. Thev eat and L r o to >'.ecp. to waken up with a craving appetite. Tliere has been a severe demand upon tlie ho.lv stores of ;'no,l which have to he huilt up apiin. Tliere has heeii extensive dest in; - lion of the nuisenlar tissues hv a rapid histolysis, tlic tissues melt- ing do\vn rapidly under a lu^li temperature. Ad this has \<> be met and repaired; and the appetite is keen. and the digestion active mid rapid. Nevertheless it is \ved to c(imm;t no error: as all persons familiar with disease and convalescence know thai a relapse is fol- lowed by a slower rale of repair. Once a "hack-east." and the pr 'ss of repair and the progress .if the convalescent are a'.ike slowed. A maxim with Sir I'Yederiek Kolici'ts in liis A t'L. r lian experi- ence was. " \\ hen voti have once ^ot an OriiMital on the run. keep him on the run." If his Ili^ht was not kept up he mi^'hi rot -ome- where where it ini^ht not be so easy to dislodge him: consei|iient ;v. it was best to keep him ^'oin^'. So it is \\itli convalescence, u is best unbi-oken and uninterrupted. Once a check, and the onward progress has apun to be initiated. And all initial movement is >.ou even in a (ireat Northern I 1 ! x press. I-ivei'v stop involves a I're-li start. ( 'arefullv t hen. and wit h cant ion 1 iberal supplies of fond ma v be ^'iveii ID the convalescent. \\\\\ it must be borne in mind there ai'e convalescents- -and convalescents. Tnerc is the robust hardv vouth who has had a .-mart attack of enteric fever: as soon a~ h.- ap[ietitc I'eturns he can eat anvt IIIUL:'. a -heep in its wool aliuo-;. lint there is too. a delicate u'lrl recovering slowlv from an atlack of scarlatina, witli kidncv complication-. She is a very ditlefenl eo;i- va icscent : t here is t he in jurv done to t he kiilnevs to be kepi in .-._; ii I , and never forgot ten. The kidneys are a 'j'real factor ;n t he ehniina- tioti of nitro^eni-ed waste. \Vliilethcyarestill I'cehiiL:' the ejects of the disease which has pa-.-ed over them, thev are not e tin- Li'irl in ail probability. " \\'liat is one man's food is an< i; her man's poison. " The importance of bearing in mind the function of the kidneys in the dietetics of convalescence is illustrated l>v the following ease, lu mv earlv davs of village practice in \Vestmoreland, a case of nephritis camo under my care. a typical case of acute Urip'ht's disease, not post -scarlatinal. l>v suitable measures convalescence was secured. 1 \vashutayounir practitioner, and though the case was doinir well somebody thought it might he doing better. So an older man was called in. who thought I might allow some more food and administer some steel. Accord inglv. this was done, and for a day or two all went well. Then came a change sudden and rapid: in spite of nil that could he done uraMiiia set in. and the girl perished. That case has been one corner-stone in the building of my medical experience. Itegret was unavailing: and I went on a sadder but a wiser man. In like manner after enteric fever it is well to remember that there has been ulceration of the bowels, often extensive, sometimes deep, and t hat hard pieces of food as unripe apple, or insufficiently < ked potato nii^lit readily cause a perforation of the weakened lio\vel. My repertoire contains no warniuir case telling of forgetful- ness he'v. which could be placed at the reader's service. A medical experience involves a certain element of patients sent to their doom by Slime sin of omission or of commission, and mine is no exception. l>ut in v experience can tell of a verv instructive case anent con- valesceuce; and the recital mav help some reader in a difficulty. In my earlv davs an old peasant woman was ser/.ed with complete sup- pression of urine. She was a hale old dame, and after three days or so of active treatment, the urine reappeared. Of course a careful examination of it was made, and sonic tube-casts were found. Tak- ing what Sir Thomas Watson said about tube-casts as my guide. I nave it as mv opinion the old crone would not long survive the attack. Tin- coining t,, ]|,.j- ( . : ir- made her verv wroth, and she at ouce transferred her professional confidence to an irregular practi- tioner in the neighbourhood.- -who was always in demand whenever the regular practitiniier's opinion was unfavourable, or }\\< advice distasteful. Hi- opinion was thai she onlv wanted something to cat and drink, and she would do well. This jidvice was promptly followed, and carried out with the most satisfactorv results to the patient. Sin' glowered at me with e\i! eve, whi-M. .. I huiM-' 1" ride past her cottage. :md held tin- poorest p.. --;!,;, opinion ,,' ..-. professional capacity. And well -hcmi:_ r ht. for ei^ht'-.-n \.-ar- : IT.- passed aii'i 'jri'iic since then, and sin- -till li\e- to bear in-r tc-timonv to ihc crronei>niiiitiiiir, coinnmnlv sunn- j>iir:_ r :nLr, with the i-.-snh i>f cleariiiLT tlie system. In strmiL: '>r L fan;-ni< the-^e intei'dirrent ileranrn(hice lit t !> i>r n<> etl'i <; : Inn with Meli- cate individual- thev ai'e fi'aiiLrht with a certain risk t" !:l'e. and tin* often havt a very malignant etl'ect upon tin- onward |H'i>i_ r res-; nf the case. In tlms" wh.o have l-cn Verv irravclv ill. and in :h<>-<- \\h have any constitutional delicacy m- special gastric intiniiltv the \- ( -ry Create-;! caii; must )) tak'-n. Such a case cam>- under niv notice lately. A delicate ^irl had a slight jiiieunionia with, a ^;{] \ pa-trie ii-rita'iilitv. I!v very careful dieting she went <>n very satis- i'actorilv and seemed likely to weather the storm: luit ju-t as she seemed "out of the wood " an injudicious meal inaugurated a 1'apid downward pi-o^-i-ess. Li^'lit fooil. as ehjeken. ral'liit. pime. and small hirds mu-t pre- pare the wav for chop-, steaks, and a cut from the joint, together with suitalile yei^etahles. The dietaries of the London Fever H.>S- pital mav be adopted until the whilom sick person is out of t he doc- tor'.- hands. The amount of food a strong and previously hale vniini: man will cat in a dav, after an acute attack of fever is something siirprisni^;. We hear of ei^'ht '- sharp at lack of enteric fever in India, wrote to me to ;. ; His heart wa- con-iderablv weakened l>\ ! he ', ;->iie-de-i i-;;." ... M ha.| "'.'lie oi, iii the pvre\ia: and he made hi- \\'a\' a- -:" ;.- in 1 i . l.VJ MAN I' A I. OF DIKTKTirs. cnuld t:i French cook, whom lie found in Homliay. Here he went in for liberal meals supplemented by generous Burgundy. Hut to h:s threat disappoint nieni lie did not improve as he had anticipated. On arrival at Aldershott . lie found a friend deep in the perusal of uiv \vork on " Indigestion and Hiliousness," who ilrew his at tent ion to some remarks therein. a< to the dilTerenee betwixt meri'lv swallow- ing food and its digestion, and the importance of li^'ht food where the liver cannot deal with a large quantity of proteid matter. Ilis own ])lan having failed egrcgiously, he determined to accept my suiTLTi'^t ions, lie put himself upon farinaceous food and iish mat- ters his liver could deal with forthwith, and the results were so satisfactory, that he made my acquaintance iu order to report to me the (to him) wondrous results. Where the liver is weak it is not well to overload it bv an ex- cess of albuminoids, for the burden only deepens its mobility to carry on the metabolism of protcids. CIT.VITKi: XVII. FOOD IN GASTRIC AFFF(TK>NS. IN this chapter it seems desirahlc to commence \vii li the .-'. forms of trouhle. and to proceed, later on. with the considerati t lie graver forms. Indigestion will lie deal! with in a later ch at full length; t hi' present eonsiderat ion licine; devoted in po- d isea.-e of i he stomaeli. The mam maladies of the stomaeli are eutarrh. atrophy o inland-. Li'asirie nleer. and linallv cancer. In the l!r-t tii<-re <|tiaiititv of rupv mucus ^iven oil', and a> the food m the stoma rolled over and o\ er it liecomes ^radnaliv covered wit h a wrapp this mucus, upon which the ^a-tric juice is impotent to exercise dl!_re-t!\e elfeet. The fooi 1 Wllll Sollle ^astl'lc JHIce i- ! . k e ;i pnd iii a ha^r, and feels like a dead weight in the stomach. It is oli\;ou< that in such a case all solid food mi;--: lie reliL r :"ii~! jureii: and such food onlv lie taken a- can not 1><- so ciifoide mucus. I-'luid food alone must lie taken -that is o!iviou~. Atrophy of the glands of the stomach involves functional paeitv, and onlv food of tlie most diircslililc nature should he ta l-'oo.j which is not acted v the stomaeli so much a- l>v the creas is here indicated, and that means that miik -hoii d fo laru' 1 ' portion of the dietary. Farinaceous matter :- ii!ijeet:iH hut not ~o pred iLi'estei i. or so! ti 1 tie i -a r! >o h vd I'ah'-. In gastric uleei- t here is little or no lii-comfoiM while i he o is at rest, luit as sunn a- loud enter- it pain i- se! i;p. T! part ! \' to the acii I iyasi ric ju ice irritat inu' t lie raw HI r face , ,f the 11 partlv to the dr.- 1 '_;_; in",' upon the has" of the ul-er cau-ed !'\ inu sen ia r movements of the stomai'h .-''t UN i>\ the nre-euec o! : Vomiting at once ^iM-s relief from Imth cause-; of H!tl'er'!:'j - . ail\aiie~ are indicated, and milk coin ;I;IU!!L:' -ome alka! - :i ! ''; oidv food that can lie taken without sntTerinu'. In cancer of the stomach pain is ~et up l>\' mo\einen' > > hu; i hei'e is a 1 si i pain \\ lien t he -tomach ;- empt v. ( 'o" - . cancer is M-aled ai I he pvlorv r:ii'_ r . and pa:n - can-' sai;'e o! food iitit of the stomach. Here on.\ :';. n. 1.V1 M. \NTAI, OF JHKTKTK'S. foods can lie taken without suffering, and towards the end all food airirnn ates t In- sull'ering. 'I'o show what inav In- done l>v a suitable dictarv. the following case is instructive. An old lady at lirixton sufl'ercd iniieli from pain and sickness caused hv cancer of the stomach. A liini|> as bi^ as a doulilcd list could he distinctly felt. Yet l>v putting that old ladv on a strict dietarv of lluid food and prcdi^vsted carbo-livdrates the stoiuacli quieted do\vn. lliere was no sickness and no pain, and at. the end of a week the friends asked the regular inc'dical attendant if tlierewas not some mistake in the diagnosis. So great was the relief ail'orded that the patient lived on until cancer broke out else- where; indeed it was some months before she succumbed, when she had onlv seemed about a week from the inevitable end when the change of food was begun. The great matter about any disease in the stomach, anv gastric irritahilitv which mav crop up as an intercurront trouble in the course of ot her maladies- -as phthisis for instance is to introduce but a small bulk of fond at once into the stomach. That is the fundamental matter to be kept ever in the centre of vision, and not onlv that but well focussed. It is too, the central affair round which all the rest turns. Metaphors awl similes might lie multiplied in- detinitelv, but no amount would be too great for the subject matter. " Bulk " is the first thing to attend to. Small quantities of meat broth thickened with baked Hour but so thickened that the eye can detect no mass; milk with \'idiv or Yars. or other like waters, these are the staples of the dictarv. To t hese mav be added malt-extracts (marvelous food in bad gastric cases) where the patient does not dislike them. Small (plant it ics of the svrnp of stewed fruit are often grateful to the patient. But in the milder cases, some boiled while lish mav be borne and forms a change. Sometimes a very strict diet, with the patient in bed to economise the powers and reduce the body-expenditure to a mini- mum mav In 1 enjoined for a definite time, as a curative course m ulcer or catarrh. Such a severe regimen, eked out bv nutritive enemata. will do much towards a cure, even in verv bad cases, and achieve one 1M >I lirhter case<. \Vheii then - a i:reat excess of acidity, vomiting gels rid of much of tin 1 olTending acid. Milk is returned in firm curd: and mu~t be ^iven with some fixed alkali, as prepared chalk, or liu'ht inaL'iic.-ia a- much as will lie on a six-pence, or sometimes even a shiiiinir. to the bait' pint as lime-water or aerated alkaline waters, !'< M i|) IN ( JASTKIC Al'l r.t 1 |i >NS. \ .',., are not strong enough to neutralise the acid. ![:.-. HUM: enou-h tn secure I he deen t '.a 1. M'-a! infu- |ire|iarccl carho-hydratcs, m;tv he exhihited. i 'an-- -u".a: - nation in llioe cases. \V hdi .-li^hi hut chp : ; acj.ii; \ -coinp of. cane Miirar niii.-t lie abandoned, and other form- of suirar lielllLT '"'''I SllllSt it llted for it. llli'leci!, hl'ieflv. Sllei-p i.~ ( -s nr e I' V -I"'?.! lisaoie sugars. which readily undergo acetous t'ermei.ta; i"U. m:: lie u'ivcii uji. ami ^'1 iii-"Si's, i T uncrvstallisaMe su^ai'. takf!'. in th":r str-iil. In those eases where thirst prompts the siitTere;- i ^u!p ilo\vn a ^'ooil ilrauirht of tlui'l. \vhieh the stoniaeh pruiupt'.v rejei-t- ai.d ejcets. it is well topve the patient .-mall [licees of i-e to silek. The melting ice cools the drv fauces; ami. int i'oihiee'1 in thi- -'':'' iiiatinci'. the stoniaeh tulei'ates the presence df (luiil. It i- jid--:!/i'. hv the use 1 nf ices containing t'ru:; svrup or cream, to introrne. the dillieu'.tv i< small; hut where the olijeetion to eiiemata is insuperahle, the Create-; diHieultv may he encountered. When t he (piant itv or hulk of food which is tolerated a; on . is small: the meals must he the more frequent. If t hcv are sutli- c-iellt to he called llleals. t hcV slloll Id 1 ..... f the fill! UUIliher -hi'eak- fa.-t . eleven o'clock, luncheon, tea. dinner, and supper. Half a do/en hv no mean- too manv. When oniv two or three ounce.- of ;!';:'; food can lie taken at once, then the feeding times -hoti'.d niiinher a tolei-ateil. cverv hour is not ton often. The smaller the hulk. ;! shoiMer the interval else the patient w:;l starve. Sometime- the patient luathcs the onlv food which is suita'> hatc-s heef-tea. cannot take milk, eii'irs disagree; (and oflei: the \ of an c^-j; is --ood. where little can he horn' 1 at o;;ce. i \\ !:a' hedoiie;' Ti'\' a t caspoon f ill of malt-evt ract evcrv hour. ! ' new food, not handicapped hv mc-moi'ies of nssociationy.. ;t _ fair trial, and, often succeeds, espec;aii\ with fema '-, t > : piece, the -;/.e of a !ia!Velolia IlUt, of ('ft Hl'if II '.>, I! .1 ti-iecl hourly. The resources of the | ih vsiciaii are oft en ta\c.! i:><; MANTAL OF DIETETICS. troublesome sloiiKicli cases, but success often is the reward of ex- tensive acquaintance with food of all kinds and qualities. Hut then, this acquaintance is onlv possible bv long, watchful attention to the subject. The principles of feeding in gastric cases are the same, whatever the form of disease, though in minor points some variation mav be siiu'iresied bv the individual exigencies of each ease. The digestive act remains the same, whatever the precise form of disease. Small quantities of readilv digestible food at once, is the secret of success. Knemata of soluble carbo-hydrates and peptonised meat come in verv conveniently there is no palate to be oil'ended in feeding /><'/ red ii nt. Of course, there are always the individual likes and dislikes to he encountered ; as also the fact of certain foods disagreeing with the patient: t wo mat ters which often tie one's hands very awkwardly in dealing with cases. And it is in women in whom, as compared to men. assimilation is imperfect that these disturbing factors are encountered most frequentlv. When the assimilative power is very small, the patient must be put to bed and the room kept warm, to reduce the body-expenditure to a minimum. The amount of food which will "sustain" life under these circumstances, is surprisingly small. And after a period of comparative rest, the appetite and power of digestion return. Such a case was put on record by I'ro- fessor See^ens. where for thirteen days, but thirty-live grams (.") 15 grains) of milk were the sole food. After that, the appetite re- turned, and considerable quantities of milk, an egg and some arrow- root, were taken dailv. It is possible, too, to give some food to such patients bv having them rubbed with oil. Absorption bv the skin, even if small, is of priceless value in an emergency of this nature, wii'-n. indeed, every litt le helps. Sometimes violent and irresistible cravings for food of the most apparently unsuitable character are experienced. It becomes, at time.-, a matter of no small dilHculty to decide upon whet her these cravings shall be ^rat i lied or not. Kxperience has shown that fre- quently the food so craved I'm- has agreed, despite all a /irmri objec- tions; and consequently furnishes an argument for yielding to the patient's desires. (irantin^ these exceptions to the rule, the broad rule remains of small quantities of liquid food at frequent inter- val- in all eases of disea-e of the stomach. Of course, this does not thru-t out of .-iLfht the fact that the stomach requires its own inler- \ai-of physiological rest: but the smaller the meal and the more digest ihle its nature, tin- less this interval is. (MIAPTKK XVIII. F(M)I) IN STIM'MA. Tins is u very important matter al tie- present time, vrun::: is tin 1 Word IHi\V ill use 111 lieu of scrofula. Scrofula u a- ai'M '. \ In that suppuration of the cervical glands which followed upon eularire- liicnt n! these ^iand-: ami 'jnl it- term from Scrnfa, a -ow. from t In 1 porcine appearance of the neck. This it \vis\\hii-li caused tin- 1'niice Urgent to adopt thosi' voluminous lu'cktii's \vhirh wen- \voni in tin 1 rarlv part of the pivscnt centurv. li \\a- vul'_ r :U'lv kii"\\n a- "the Kind's Mvil" liccause it was lu-lii'vcil it \v;i- ciiralilc !v tin- roval ti'iii'h. I'rolnililv then 1 \v:is souirt liini; ;u tin-. Inn ni'iii'fi-; ,\ , lint ilin-rilv. Tlli'i'lllM U'llii'il SUrrtM'ili'il 111 ^''ttlllLT Id-fiv-s to tin- royal (ouch \voiili! proha'ilv after t hat u'' 1 ! tli- supi-rinr frc'iin:: aii'l n-^inii-n whi'-h i- so ii-cful in stninimH, or si-roi'iilmis all'i-et ;I>IH. St ruina is doselv linki'il \v:th. if not rrallv a lii'pravr.i urL r an:-ni. with tissuc-dt'Lrrailation. Then 1 i< a i-crtain ciilarp-nient of tii, 1 epiplivscs, often itotici-jihU 1 111 the kt:ottnl iiu^t-rs, larii'e al the jn:::t-. the liniH-s as a rule heinu' small and iiLi'ht. The musi-li'-s an- small and apt to In- llahliv. The lips ai'e thiek and sn are the al:i- of ih,- nos". The t'Vebrows are often \vell-inarked. and either straight "f hi^lilv arehed. The little fairv child, ii-ualiy a \i\r\. with li',o>i,i.- hair, wrll vaulted, fondiead. elearlv ill-lined e\elirow>. pniil:u^ p. and ai'eliness of expression, with IOULT ilken r\el>i-o\v-. - a - niou- ehiid: and will nsnailv not survive did lliood. I; t I'ast to t he heavy plain child of coarse 1 ; MI >a i iii -nt -. thick up-. l>rok>" or stunted evdashes. enlarged eervieai Lrlands. and i-;iinis\ f'U-iM. not iinroninioidv seen: i-oih are alike, if not t-i|iiai!y >!ruiii";-.. The -TC;M Icvieo^i'aplier. Sam .lohnson. had distinctly st i-iiuicr;- tun-s. with the knoMiv hand of i-oiilirnied -irtima. lie \\:i- the la-i \vho was touched for the " Kind's e\il ": and i IP >!;_ nut serin to have henetited much therefrom wa< a hi-'ote. promising: trne-lilue Torv all hi- day-, l'rot'f--or I.ayco-k - person- of the striimoiis iliathesis. lha: tiieyex! vllal force manife.-ted l>v defective n u; i' : t :!;. impi and delii-u-nt function." And ai-o o! tln-.r !"m\ de\e.oi'n:i 1.".^ MANTAL ()!' 1 >1 KTKTH 'S. it is "df a retrogressive type towards the infantile or a lower ethnic, form." Of the nervous system it is " irritable, feehle in tone, mind precocious, hut mental powers impel- feet, or if good, soon ex lia listed." a "lower ethnic form " of individual marked l>v precocity and ear! v exhaust ion. In its slighter forms stnima i:'ives us ourtvpe of heauty: hut it- is an unhealthy type. The precocious fairy child will never make a strong healthy woman, lit to he the mother of children. Of what may he called the cause of the strnmous taint, the de- terioration of the pliysii|iie. the following illustration is fraught with instruction. In mv early davs of practice in Westmoreland a family tainted with stnima were among my patients. The father was a man of fair physique, of the nervous diathesis; while his wife he- longed to a moderately strumous family. In their early years of married life they were prosperous as working folk, and their first children manifested little of the strumous taint,- -had indeed just enough of it to give piquancy to the expression. Then the father took rheumatic fever which injured the valves of the heart, and crippled him so that he hecame very poor. The' children horn dur- ing this time had more marked stnima; their noses were stnhhy and their eyelashes hroken and defective. Then the father had some money left him, and their circumstances hecame easier and their regimen hetter. The two children horn after this improvement in t heir circumstances resemhled the lirst-horn children in the slight- nessof their strumous taint. The family group was a most instruct- ive one. ( )ne curious matter there is ahout strumous children, and that is the amount of uric acid in their urine. ThcvaLsoare liahle to acid, or .-our perspirations. Stnima is a departure from the normal in a downward direction, hoth as to development and nutrition; and. consequently, has to he met hv good food, fresh air. and indeed, everything which will tend to rai.-e t he />////*ii///r. In i he tirst place, it is very nndesirahle that sudi a child he suckieil hv the mother: especially if the strtima come from her side. When a wet nurse is sought she mii.-t first lie a perfectly heaithv woman, and tlien l>r. ('omhe (" 1'livsiological and Moral Management of ('hildren") lhmk> "that the nurse should I'e- .-emhle the mother in ail the characters in which the latter can he coi - dered henithv: she should ! nearly of the same height ami huik. for it has heen noticed that the chiM of a tall, thin woman Ft M M> IN >Ti;i MA. rare, ,- thrives upon the iniik of a woman of - thickset. It is also a( -Teat importance th..- hcen delivered as nearlv as possihle at tin' .-ante ;.me ..- a lieu-horn rlnM nursed uj'oii niiik ;i few ino.ith.- o-i is ', : > \-i\v thai the wet nurse is ^oinijc out of fa-hiou, attention ;.i h--: is less necessary than ii was. lint I he nii.k supplied to the . d -hould lie of cxeellent i j lla ', I h \ , a 1 1' 1 if |mssihle Hot that of -; a h.e-le.; cattle ill t<>\vu dairie.-. " It is a curious fae| that iiie miik ><\ a tuhcivulous eo\v an annual \vhieli i- \erv stihjeet \ i nheivuious ilisea>es, \vlieii confnieil ;n ,-talnes. as tlp-v fi'euiieni , v afe !ii laf^e cities- lias heell tulHlll to contain SeVell tllll' 1 - a- [Illleh j i] 10- j iM;i . nf 1 in ic, I he main in^'i'e'lient, of scrofulous tuhercie, a- i he niiik o' a heah hv an iiual. " ( IJaudi'loctiiH' (|iioicil hv Lu^oi "()n Scrofu.a.") 'I'he niilk .-houM lie from a countrv-feil co\\. li\:u^ 1 ;n u ha; ma\ 'ne tcniictl a imnnal manner, and leading a naturai i.fe. Not oiiiv should such children he eaivfuliv fed. hut thev -limiid he reared ,M the coiintrv under circiiiustaiiccs the most favourahn- for rne, .u:-;i_'- ini;- development. And without this Sir '. < lark though; "ad our etl'orts to improve their health w;ll fan." 'l"ne -ood foo, mn~; he hacked u[> hv everv oilier advantage. " The -.-]'o;'u ,,,u. eiid>i should not, uierelv live in the coiintrv hut should he a- much a- possihle in the fresh air. 1 have fre<|tietii i v had ocea.-ion to iioi;,-e the extruordiiiarilv irood elTects which an out-ofdoor l;fe proiiucr-; upon scrofulous d i -ease in t he ease of i-liililrcii who during i lie per.od of IT lean i HL;' are m the tields i rom sun rise to sun~ct for da vs ; o_;-et !,.;'. Scrofulous glands, as well as other form- of sti'iinioas iii-ea-e, ;Ve (jiieiit i v uiii teru'o a not al ile aiiU'lioral ion duniiLT I in- t -me. " < I .';jo.. ) The ad\anta'_;'e of setidilm" such children to ihe -ea-;dc. wlie|-i-t in- whole iiav is s|ient in the open air \\hen I he weather perrufij : ol i\", oils. " The seaside and eml-l 1 \ er oil " i - tile |-i 1(1 1 . !ie pre- tion for such children when aU'ected with sonic -.rui'u;. .;i- ;:-o\ in t heir joints. There is in strum on- children much tendene\ io ii.-ea-i 1 hone-. The I'll H have thickened eplphvses a! ':,e'r ':ir: :._ i-xt re unties; " the rachit ic ^a riand " ..- the name - ,\> '. of en!a PJ;V< 1 costal ep; ph\ se.-. ]/,,,/,,'.< m. iii/-/ //.v i- also common, from -onie -:i..e A . ., a con-i'dei'ahie liei^'h;, hriii.-in".' either ;h-e h.t--ad . clip of the hi [I- hone-. I i.-e;He , , f I 1 , e , '. : ,, i \ ; , ! , (silent. The .-pine i- ant . too. io lie a :;' . Jt'-i> MAM'AL OF DIKTKTICS. single or double curvature, or even caries. The music-stool ^iviu^ no support to the l>aek 1ms been held largely to lilatne for this. In the old starvation davs for school-fjirls, the inipert'ect osseous dcvel- opuieiit of struina was verv frequent. In a lareje school visited bv Sir. John Forbes, not line of the fortv jjfirls was free from some crook - iu^ of the spinal column. And of these school -^irls Sir. J. Clark said " \\ hi le the nat ural form of the bodv is dest roved, the general lieahh sulVers ... In short, all the requisites for the produc- tinii of strumamav lie found in a larvje proportion of boarding- schools when the svstem described was pursued. 1 " I>ut anv such expression of opinion ahoiit boarding-schools at the present day would lie incorrect and unjust. Still the matter of feeding delicate children, and especially girls, is a verv important one. in the matter of L r irls more than hovs. because the advent of puberty and the in- rush of new ideas consequent thereupon seems to affect more t he palate in them than boys. Slate pencil and chalk seem the articles most craved after lv the depraved appetite of school-^irls; and neither have a food-value, while the chalk locks up the bowels. Consequently, irreat care and supervision is requisite to prevent ir'fls caiiuLT what thev should not have: as well as to see that they eat what t hev oiiLfh t to eat. Strumous children, from an early a ire exhiliit a strong tendencv to form an excess of uric add. * It is seen in crvstals in the chamber utensil-;: and LTIVCS i'isc to sour acid perspirations. (It is not asserted that uric acid i< found in the perspirations, onlv that thev arc sour.) I'robahlv this has something to do with the orood Hl'ects of potash upon strumous children, to which I,u:_ r "l bore his testimonv. He olin the contrarv, it is taken hv main delicate chiliireii as ivudilv a- piece of \\ hale hluhhlT hv all K-killlo Ii;il)V. The fa i si-elll- t" Hie. t an inst inct i\ e wan; . I 'r. 1\ ; I: M ' ( 'ham hers tells i he ia;e of a pht i; .-. cal Skve terrier who whined for his cod liver oil if forgotten. O;her children take ^reeililv the nil from canned sardines: a form of fa! Then there arc other wavs of introducing fa; without 'll'i'c. " T.h C.III.H. lt'>l' MAM'AL OF DIKTKTU'S. and siiLrar is acceptable to the palate of most vou Masters. The old original totl'ee, made when butter "U'as elu-aj) and su^ar dear, is the form to lie adopted when it is desirable to all'ord fat to the svstem. The increasing price of butter lias reduced tofl'ee (in most instances) t"the level of a mere carbo-hvdrate: \veil enough as a fuel food, hut inoperative for tissue const ruction. In my experience many a little stnunous child whose palate revolted at cod liver oil has been saved from death bv liberal supplies of totl'ee: though its mention usuallv provokes a smile of derision and a sceptical remark from the mother. She soon however sees for herself the beneficial ell'ect it produces. Incredulity u'lvcs wav to j^rat it iide: just as of old those who came to scoiV remained to prav. There is other conversion than religious conversion ! In struma advantage can be taken of the ready absorption of fat by the skin. Children readily admit of cutaneous inunctions beinir applied tn them. In a warm room the child's trunk and limbs can easily be sponged over with warm water and soap so as to cleanse the surface, after which oil. which has previously been warmed, can be applied. It should be rubbed over the skin freelv. This can be done one or twice daily. Cod liver oil probably is most read ilv ab- sorbed, but its smell is objectionable. Then comes neat's foot oil, also an animal oil: olive oil is less o (Tensive than either. Such in- unction in eold weather forms a ^ood protection against cold. After a suitable regimen under favourable circumstances, as an outdoor life at the seaside, the system will often ^n-atlv outgrow its strumoiis tendencies, and a fairlv heultliv organism be attained: where if no steps are taken the svstem simplv gravitates deeper and deeper into conliriiied struma: and sinks ultimately under some tuberculous or scrofulous disease. The preventive treatment of stnmious affections is a ^reat matter. \\hen some joint ha- been e\ei.-ed or mischief .-hows itself in the mesenteric glands, or the hi!i">. I he nbove scheme and regimen, have to be adopted as a cura- tive measure. The ".Teat food for the strumoiis is " Fat." CTIAPTKU XIX. K(M)D IN AX. KM I A. TIIKKK is a t nil In icy in youth and especially \vitli irirls t> ln-com, ana'iiiic. or hioodle--. \\ hv tin.- should l- is m>t \ITV clear: in;! . seem- prohahle that the demands, of growth, of puhertv. and i. work, school IT other, made upon tin- organism, lower the capa'-ir for .-aiiLruitieation. N<> donht in smut- casr.s inhci-iti-.l >\'tih:!: factor. TiifM i-xpfisun- to nialai'ial inlliifju-i-s inii'i-fi-n-: witii t;.> Format inn of hloiMl-corpuscIi-s. as wrli as, pruhaMv, li-adin^ to ;:, rapi'i il i-inti'^rat ion, or \vrariii'_;' out of thr.-i' I'nn 1 Innlirs. Ati\ !I[OM poi-dii i-arrii" \vith it a tcmlciicv to aiia-m :a. aii'i ul'ti-is to nrtira'^la " I'ain :- ill'' prayi-r of a nci'vc for ln-ait hy Momi." ,-aM li'oin!"'i'_ ami pain is t'ouml, cspri-i illv m-ural^ii 1 pain, \vhcri-vi-r tin- iii'm.i impiiri-. or lii'tirit'iit in (piatititv. ( 'oiiscipn-ntlv, \vc tiii'i in-Mi-a -.: nii'li'i' tin' iiio-i opposite ciri'iiiiistances. \i/., MOO,! impuritv on \\\, one liaml. ami poverty of MOO.! on the other. Ana-mia then ma' he simple from det'eetive lilooil-fortnat ion : or complex, \vheiv t!ie:-i is a hloinl-poison opei'atiiiLT injnnoiislv on lilood formation, p-r'. even also destroying the re' 1 , liiomi corpuscles. (It mav In- .-aid for the instruction of non-niedicai reader-: tha the Mood corpuscles do not feeil the tissues, tllevarefcd fl'olii l!; serum, or //'/'""' s '""'"'""- v of 'he lilood. Si;,!, \vhen -a:.^i::ll>'al ;: is ii'ooi) t he u'eiieral nutrition i- not amis-.) It \\:\< been pointeil out in a previous chapter that the ord,::a:' nutrition <>f the Kodv is hut metaholism of materials funi:-h' >1 i the food, except ill t \\ o matter-: 1 . t lie ha ma^'ioliin of i he ':,,, and, '.', til-' lecithin of the nervous sv.-iem. lla-ma^loh n a a \ complex lioiiv ;n \\di;ch iron is a factor. 'I he treatment of is not iiieivlv the administration of chalvheao--; tii"iiL;!i !: essential part of t he I real meiil nsuaih'. If some spr'-:i"j.l..- pi'eseiit in th'' liloo.l, as svphilis, inalai'ia. mci'.'iirv, LI'OI;!. Una, i! !- USejc-s to '_^l\'e ll'oll Utltil tile ' ! : '_' 'c-t : \ i ol'-'av,- ; order (as a rtile to \vhich lio\\~ever. th' r> j are -om>' , The S peel tic po!-ol| mu-t he Diet hv It - o\Vll all! 1' lot e i li or ; the orirans m\olved :n sann'iulicai ;oii a !a.r lic.-i. I :. It', I MAM'AL OF DIETETICS. ivadilv seen hv the inutility of steel ami od food in a cast' of aiuemia in which syphilis is a factor, until the proper treatment of the taint is superadded : and then the dilTerenee i- noticealile at once. The treatment of an;emia often fails from ignorance or lor- tretfulness of this fact. It is not uncommon in eases of pint and hiiiarv distnrlianee to lind that weak ana-mic persons have lieen tak- ing steel and quinine most earefnllv for some considerable time without anv LTOOI! result: and vet. as soon us the pun ps. At first in amemie cases in nirls it is well to send the patient to bed. The assimilative powers are feebler and cannot, digest enough to feed the svstein, and meet demands on the bodv a- well at the same time. To send the patient to bed to lessen the body-expenditure is the tir-t step. 15 v so doin^ even a very feeble digestion can suppl v the want- of t he organism, with a little to spare for improvement . ' You cannot eat voureakeand have your cake " savs the old ada^'e. No more can a starving organism use up each day's income and expect to store and Darner strength. A few davs in bed i- the proper start in marked ana-mia. e.-peeiallv with '_;ir!s. Tin- is a lesson experience has taught me \vith some liumblinir of ride. Pa ;n is of various kind-: and wonndinir of the se] f- pride mav make as enduring an impression ;i- the inllietion of physical pain -as \vhen they !lo^,_,- r d certain healthy lioys in order to imprint the locality on then- memories in the old rude method of " rid HILT the boundaries." Sn<-!i a ease occurred to me \\hen attached to the West London Hospital. A pallid iiurse-Lfirl was an out-patient every oiuuhination of iron with tonics, made no pro'jre.---. ),.., ",<>!![- through tin- wards, there wa.- MiV illtractahie patient on I'amouslv in lied mi the nrdmarv chalvhcate mixture. So !"'.j a- she wa- doini;- her work fating her cake- she made no pro- -,...; as >oon as .-lit- was placed a! rest in hcd the l"lv e\p.'nd;tniv ;''.'. In-low thr hodv income, ain! impro\ ement hecaiue |iossih!r. \\ liciT tiic assinuhltivc ]HI\VCI-- arc I't-clilc n is <>\ i\ u~.' in |.i-ur in lilicral i|uantitic< n!' animal funil. It is not wliai i .-\v;d!n\si-d lint what is dii:rstcil that iri\vs stn-n^th. Animal lu'utiis (Miitrrii,, 111^' sniiic of the muscular :il>rr) with sunn- t'arinai'ciius ma!"i'.:i'.-. often all the liettef :t' |ii'e\'inu.-lv rcmicn-d snltiblt', mu-i aiti rnaii' with meat. As inipp'Vrmrnt troes on the dietar\ mav !>e made n.'.re lilieral. A 'jreat matter is not to over-run the powers, and hase ;,> turn hai'k and >tai't airaiit. \\hene\ir the tongue i< seen to !.e covered with a iu-own fur then the eliaivheati- must he withdrawn till the inutile clean?: wlieii i! mav lie iv-nmed in smali '.nan'.! es and its I'H'ccts carefully watched. 1 lowever anxious in i;-et on. care aiiii caul. on must lie |n - ai-t ised. In simjili 1 aiia-mia after the iir~t slow initial |iro^i - e-< it hccoiiies |ios.-ih]e to |.ush on with I 'literal sn |>|>1 y of fund. containiiiLT a fair pro IK >>;\ '> m of meat . eomhiiied with fresh a:r and exercise. A waik sliouid |tri'ccde the iioont ;le meal, whieh should he !'(', lowed li\- an hour nn the .-ufa or couch: and : f sleeli can then he secured all the hettef. After that a wash, a I'.nie of sonietliinu 1 to eat. and then another waik. drive, or ride. P>\ such mean- the assimilative processes are encouraged and aided. A ^<"id ,-u pplv of oxyu'en rcmoviiiu- waste matter- i- often verv servieeaiilc. I have known very judicious ti'eatmen; of ana-m:a fail to alia n the !e>;red ;ind wonted results on aci-ounl of a ha^ilv \eiir, i:iiv room; removal in a more desirahle liedi-liamher he.ni: at "ii lowed !i\- ini]irovement in the patient's condition, and >al >;;'i'M*|3j progress IlKI'le. Another [Idillt i- to keep the hnWeN npell. (If n;d p!'\~i were verv careful to enmhine ehalvlii-ate- wit h !a\a!:\''~: ':, aiding in the ah-nrpt inn of ; he iron, tliev he;d. Aii'i c\ [icrieiice upholds this vie\v; while at the -an.e t.ine hoWels opell is to -\ \-\i\ o ]' cerlai.Il o|Tell-i\e Ilia!'''!'- !'!' hv tile lower howel. which wliell I'e-a h-oi'hi-d Illlo the -y-'- r a mahirn and pernv n !; , iiilluein'e upon sanuiiiiica: "' . \\ ' howel< a-.-;mi!at ion ;- ever inn crfi ci . There 'm;:-' tion, el-e the ti'ealnient of ana m;a ;- : l!iwar:ed.. ; It!*') .MANUAL OF ]>1KTKTK'S. be of a character to keep the bowels open. Oatmeal porridge, dishes prepared from maize, vegetables, fruit, fresh and stewed, and meat, and meat broths, or soups. These should all be given according to appetite and palate and body-wants. There is a ditVerence betwixt jiiurmia and convalescence from acute disease. The latter is a case of quickly down quickly up again verv often. In aiui'inia there is more chronicit v. a slower fad tire of the powers and a slower recovery. A person regaining ilesh and blood, and with them, strength after ana-mia. has not the recupera- tive powers of a previously healthy and robust adult laid prostrate bvthe stroke of acute disease. The appetite is not so keen, the digestive powers are not so vigorous. The regimen appropriate for the one will not tit the other. Circumstances alter cases. Certainly! And li^ht food of readily digestible character should in each cast; precede the solid meals which are appropriate later on. while it is almost needless, to say all body-outgoings should he reduced to u minimum. * ('ITAPTKi; XX. !(><)!> IN CONSTIPATION AND Pi A KIM !< K A. IN disorders of t he a iinentarv canal the dimce of fund - sear. -c', \- less important than In affections of the stomach itself. Ti;.- i' i ,- ofleli .'lliilit' .-Utliclent in produce i'!' relie\e the i\V oppo-if' con- ditions i if constipation ami diarrlm-a. Th" f-ndt-nev f r;<-e and \\'lii';i[i'!i iliuir is to hind tin- l)ii\ve|s; that "!' oatim-ai \ opi n them. \\ here the orilinarv \v!iiic u lii'atrn ln'rail lni-ks r, 1 . in.- !i<>\vrN ii i< fi'iuiil in inaiiv cast's tiial rrli'-f is at nin-t- alT'>r]' I In 1 i-niist it iicnis of \viicat . t lie lira n as \\v',l a- tin- i-ni'H. I >a: im-ai deserve it. \VhetinT t h is act ion is d ue t o t he tai the-,' tv., forms of farina contain, or not. mav n<>! lie aHirmed. Then fruit is regarded as a laxative, and for inan\ adult- as we.; as children, a \\i\ the other ha nd . usidei: certain circumstalices, fruit is a corrective of a loose -tale <>i the howois. In nrie case kno\vn f> me. a luhous liiarrh'ea i set up summer, \vhii-h is corrected l>v eat ini:' a ipiant ;t v of fru,;. 1: \\o:i.d seem t hat hv introducing;' a uiiant : t v of vegetal ile matter to m: \ \\ . -,\ the |,ij,.. the compound ;- more toleralile t" the Liwei than tin- eel; ; ra i ed hiliarv matP j r. At an\' lime a oiiantiU o! api'.e- ( and ail) will put a stop to (his l>i!iar\ diarrlnea. Th;- n-- "f i- almo-i unknown, hut i; i- \vorth h.-arin^ in n::n'i. Th" l he.- is here put forward as an e\ pla nat .on o : t-hw [;;>; ss ' je' ..;-, lint can s.-arcel\ lie .-aid to he e-t;i!>i;-hed. A ,.,, n ! i- ac.-,.ptahle to the -ton a.-'n. a 1 d t he ! >ark of i r> - - >.'.' time- than t ho-e of famiin . . ' . , when o 1 . ! \ . a\ a; .a! lie. \\ he;, ha v ha- tier n wa-hed o\ :! i, <;(< : i:\ e cat ; -. it ha- lieen f. mud thai \\ ! -'na\ in: l',x MANI'AI. ( F DIKTKTICS. were readilv taken, and that the animals so fed. did better than those who u'ot no shavings. A certain amount of woody tihre in their food seemed essential to their health. (" Fruits and Farinaceu 1 . ") Conlliot mu; vie\vs are held about the dietarv of eonstiltation. Some writers advise' avoiding food which will load the bowels as vegetable parenchyma, while others au'ain discountenance such food. 'I'hat the bran of win at is ^ood there is no doubt. I5ut if thehvpo- thesis put forward to account for this. f.r.. that l he mechanical ir- ritation of the brail-seales excites the vermicular act ion of the bowels, is true and well founded, then it would seem the bran, or much of it is not digested. Certain it is that the coarser the Hour and the more bran it contains the better it is. as has been the experience of sundrv manners. And the custom in \\ estplialia of eating bread made from unbolt eil Hour lias been introduced into K upland ( Liebi^) with advantage to the bread-eater. The addition of treacle (which is largely levulose. or uncrv.-tallisable su^ar) to brown bread is credited witli increasing its aperient, elVect : and, "brown bread and treacle" is in vo^ue amongst the students of tlie impecunious class whose sedentary habits clo^- the act 'HILT of their bowels. It mav be .-aid as a broad rule, that [l--h meat, and meat in- fusions have a (list i ml tendency to keep the bowels open : while milk and farinaceous matters tend to constipation. Cheese lias a reputa- tion of its own in this respect: while e^s. especially if hard boiled, also bind the bowel-. As to the peculiarities of individuals thev cannot lie discussed here. One person i- potentlv affected hv a small i|iiantitv of food which in the bulk of human beings l:a- a purelv negative action. For such persons abstention from the articles which d satire c with them : - a: I I hat can lie advised. Th'.i- -oine persons ai'e readdv acted upon liv iVint. especiallv fresh t'r I. ever t liev indulge in it: whili- neai'lv all are all'ected liv I'h u hi. ii ' ; r-: eat en in .-prin- . I'nder c-i-rtain c;rcum.-tances foods which ordiuanlv lend (o ]o(d< up the bowel-, -et up active purgation. Thus milk, onlinnrilv bindiii'j'. when the stomach i- acid so as to set up excessively tirm curd . ts a sliarji iea: a nat ural ehminanl | HMCCSS \n -j-ei. r;d of the jieccatit mailer. In the ~;i ine \va \.other like ma 1 1 ers act . (>.. at the Leeds I >ispen-ary. a \\oman brought a child ill \\ith o-a. On beiiiLi'a-ked what she had iriven. -lie replied - Hard j- ." and Seemed io feel hel'self decidedly ill-treated bv I'rovidetlce ill that tile child wa- til'- Wo|'-e. and !:' 'if ; " " !]'!' I feat II iellt. Slleh c Till If, Hll per feet I'.-; i -,,'.;-;- , ,' .'a:!' - II.. t!i:l!l Sullll 1 . \\ lio 1'eal IV k ll"W .-' >llle! ll l!l'_f ill' fund and !'':.:._. II tllllik p"--lhie; nlilv iheV 'in li<>; cnliie illt'i enntart With '.'. . Siiii more important i- tin- fiHiil. \vliiT'- the o] iii. '-;.- - diarrho'a is established. One limad rule ni:iv I"- iai'! down. ;,'.': it i- t hi-: - " SD lon<_r as ainiiia! hrot hs a IT permitted. - i 1 >?!_' wii! diar- rhiea !n- intractahle. " A'_ra;n aii'I a '.rain has t'hi~ Itfi-n iiri\''-!i . -," a sjiikc int'i my nidiKiry. < >f cDiirsi-. I have li-anii-.l tin- !--- <>M t'. >r jnvsr'if: hut 111 inv IHKIIIOII ;is a I'misn Itanl . ;' cutni 1 - ut;'!. There is anvthii!-' hut a ^eti^ra! ivei ig- nition "f th's t'art: aii'I few nf our '\::.>al re-i'li'iit - a! \'i''."ria I'ark Ifn-nita! have tmi t his U-SSHU ;., l.-ani. M"k \v;;li !'ai\!ia''e, ,us niatiei's. fiinns t!ie i'niiil in iliarrlina! i-oiiiiit i"ii-. Arp'UT'Mit . ir;t\v) i-- the I'IXM! eui'e t'u]' 1 1 iai'i'liira anioii ( _ r rhiMren. in the utiiniu!! \' linti-h mothers, Stat'eh certaiiilv snittlics tiie aluiieritai'v '-aria!. aii'i a -a'j'i. ni'eveii lietter, a taiiinea |iii'!ii:!i'_ r . t'"fiii~ suft ua-i'i ',rj fur a :">\ve; \vith an irr:;a'>:e iniic'nis meniliraiie. A,! hari. ;rr.!ant matter i- uhjeetinnahle. ainl a^i;Ta\ ate- the mmi'ii : ere uf nti' ..... i\'-'l ceierv; <>r of an unripe apple: anil i~ eerlainU a^'^ra \atnl !.\ -:: -h nieehaniral irrnant -. .Mnk lioile.] \v',:h ri'-e i '"-; >j:\-<>\\ ti'i ) l:a~ a .'; -- t iin-t eiirreet ive aet ion. Milk \\ith liiseuit piiu-iler i- e\.-> lien;. I'.. sii'-li admixture, tun linn rui'iHinLT i~ avui'ieil. T" pu! :n a '. cinnamon cassia is to aul;-'" : . i x ' it liea ;- a L"O' .'I I'eputa! ion. Al! V'/etalil" aiji I'm;' juires enMain;:;^ !an,!;,n. are : ' '. Til- 1 ari.rn and the clie~t! m. when dried and L:'''"'.:: '. tjj&K uliieh has (li>tinctlv a-t r. i I'j'eii t proper! ;'-. A Lf'Sffl | from t h' 'in. or a n int'n -:i>n. ( Miehcika ll'ee, ) ! n acute d :a rrho a t he !>e-t f ..... 1 i~ m!!k \\ ': h . '" \\' ia -at i !! I!'''. ir (\\'iih cinnamon) in sma , >. ! ;a'.' ' 1 1 "i '.I. d nor ton warm. M ;ll\-pudd in-j'* mad. or ta pio.-a. ai'e 'j; ..... 1. * >r. \>< iwden-d a rr> .w r ' I in in. ! 1 1' sueii TO. >d lie i ier-i-! -d w;: h, ma: 170 MANTAL OF DIKTKTICS. without calling in the aid of strictly medicinal agents, liut fre- quently these last arc indispensable. In more chronic conditions of looseness of the bowels, milk and farinaceous foods are still to lie made the staple- of the dietary. St ill' puddings, as suet dumpling and plum puddings, are held to lie con- stipating, anil thesa.me is said of pastry: but if such is really the case, certainly ne.ther ai'e smtahle for conditions of intestinal irri- tability, whether catarrhal or otherwise. In chronic conditions of diiirrlui'iil character, some olijection lies against annual liroths and meat infusions; and it is well to give them, or soups with sa^'o. biscuit-powder or vermicelli. Creeled rice is a very good food in such conditions; and t he juice of cranberries is useful, as there is some Astringent (tannic) in cran- berries. The juice df the pomegranate is also pleasant and good in ailY looseness of the bowels. Then come the astringent wines, rich in tannin -as Claret. Carlowit/ and Catawki. These maybe drank undiluted; or mav be made into a nutrient food bv adding them to solutions of urape or cane sugar, or even to lactated foods. In many cases the small amount of alcohol is desirable. Ii mav be laid down as a rule, that farinaceous matter is useful in diarrluea: the soft starch being not only non-irritant, but actually soothing to the morbid mucous membrane of the bowel. No doubt in manv cases of diarrlura. acute or chronic just as in constipation the resort to medicinal agents is often necessary. liut. L r rant in;/ t his and admitting the numerous remedies in our pos- session for tlie relief of both conditions, still, their action can be potently aided or thwarted bv a suitable dietetic regimen. Indeed, in the milder cases, regulation of the dietary is sullicieiit to keep the bowels in a satisfactory condition. In the diarrhiea which belongs to travelling, it is well to take a ose of rhubarb whieh iir-t opens the bowels, and then locks them up as a secondary action the dav before travelling': and after this to take n i:l k and farinaceous mat ters only till the journey is over. (In consequence of tin.- second a rv binding action of rhubarb, an art ; tie ia 1 const i pat ion is fa r from uncommon. |5v sub.-t it ut in;x sonic other aperient for the rhubarb for a time, the bowels commonly come to move naturally and of themselves. Rhubarb is indeed of all aperients that least lilted for habitual use.) CIIAI'TKI! XXI. F IN PHTHISIS. \\ A --TIM; disease is eon.-iim !>t:<'M. wh.'-n mav IT niav not h- pui- nmnary. Of ( ,] ( 1 this was Spoken of a- a " weariv_r " '...:! w. a:\nif out. or exhaust imi of thehodiiv \>\\' !n\"'i!\' an\' -i"-'-:,-il iviii-'- I'ui' tin 1 wasting. I >;. ( '. 15. \Viiiiam- h"j - that phtiil-] - 'he u-ua! niala'iv w,;h persons who il;e " In-iik'-ii-hi-art'-'i." N'nw liif :-!:; ;- almost entirely retrieti-il to pninninai-N- plith,-i~. ot- i.ii'Ji '. ." Th:-~ pi'iniit ; ve eoneept ion <>\ " i-oiisii nipt ion " <>r " -,\ .;!::..." worth lu-arin.ir in iniinl in relation to ph; h'-'~: \\ : ' -ii ; ; - : ; ; .> pri--.'! ; :