% h44 '^•mM wmf^r THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA PRESENTED BY PROF. CHARLES A. KOFOID AND MRS. PRUDENCE W. KOFOID vScalo ry/Y/r/fff//f'r/ /o //o/f/w r//f/^/ J/f///f/rs x/fon///ry //rff ///i\' />//7c(/ ///■ff/f Soil /J Af//)/c' DunipffTtf/ (hr/i CaA'r hakef? (Vf.i'frf/'ff hftker/ Ht a IIS hoi Iff f /If/Ay .i/w/ff/r /\/fsiff/js,/r/s/t Pofatoes rofts/cff CftMu/f/r A' l}ftrf/rtr. rfnr,Jjff/cef/. Tftfjforrt . /wf'/rf/ Bfti'trr Smjo /}f//'//'y Soup, .ifi/ifrs Sftrr/ fan' Animal Food Vv/' }'e(r/ /'/'Iff/ LS'iHf J//f//o/i yjirjr/,- /r'f/ .fi /rrf/t \JJiirA' fOftstefl yJcff/ broih-ff foufs /Jonif'sh'r hoiteff {S(t//rKj/t hffi/r//. /irr/' /t'/rf/ K(/// hfU'f/ f/oift'ff . /'r/fff B'i'rNerJ/r/f4-f/, r/irrsr ^fitf/on .S\m/t (h'sUr- S'oii/p i.S'(tff.S(if/e /i'f's/t /ivrrl l/Vo/f/f'r/c/- .. XCfifJ'ish i Oystrrs /h'sh I'oristcf/ li'or-/,- rrrrntly snifecf \Po/'/.' S/rr/A' iK'f/f/s so/'f lioi'ff'fi. S'cft /jff.v.v fiT'oi/rd H'oastvii FWsh Beer BeerS'teak. Pofh (7iieke/i /'Wretssef/ Sal/ Bee/' (h'sfcfs rrnr ( "fur/t-in*/ Piipper/ ran: Dip' /erf. Sot /see/ Trfpv ' Xulnlivc Mallej-. //^ //rr/////\' p/r^rsf/o/f rjr/rrfr/rr/ Boites' b I ' Pnpirts rlif/c.sleT Bre/' } ffd Pm-h- Co fl Fish \ Sole ) Brain ITftflffnrk fiJfiir Eyf^s Milk .710 200 27 O 20O 2on 'HO 2/0 200 J80 JIO 72 0.30 f>20 8fJO HiiO 800 70L> 742 GoO ."i/o 290 270 2(kj 260 2:/) WO no 160 100 OH 7:i 12 :io 2.J Vosiolahles tS: riiiils n7,rrri I>as A- l>i\ Xf//s 1 BrrrJn- Hcff/tx f/ry Pier Prrr/r7 Rvf Orf/s Afmofff/s Tffr/tf/ri/tr/.v 7*/ii/iis Gj'ftnes i^ifj/rro/.s \Pofff7oes Prr/r/ffs r/trrrirs fkm-srijrrrif.'i (V ('iwrft/i/.s Pi-arvi Brrf.s- .St I'ft niter -fics' Cfirfoi.'i CfiMjfffie T/r/7fi/x<{ . )7e/o//.Y f'/rei/fttijef.s- \>^- DIET FOR THE SICK AND CONVALESCENT, By E. NEAL, M.D., A.L.S., UNIVERSITY OF PEXXSTLVAXIA, I.XBOCTI DISCA.NT, ET A.ME.VT MEMINESSE DOCTI PHILADELPHIA: JAMES C HALL EX & SON 18G1. Entered, according to Act of CoDgress. in the year 1860, by JAMES CHALLEN & SON, iu the Clerk's Office of the District Court of the United States for the Eastern District of Pennsylvania. STEREOTYPED BY J. PAGAN PRINTED BY I. ASIIMEAD. ebic;iti0it. To my many ^ledical Friends Physicians ; and former Class- mates; to the Medical Students of the University of Pennsyl- vania, and Jeflferson Medical College, and those "who were onco my Office Pupils : to the Mothers, Sisters, and Nurses whom I have met around the bed of sickness ; and to all my Patients, who have entrusted to me their health and lives, I humbly dedicate this little Volume, trusting it will aid them, with the Divine blessing, in the prosecution of an arduous Profession : and assist them in restoring Health to the Sick, and Hope and Comfort to the Convalescent. (iii) Wi?A£907 / PREFACE. '' It is the duty of the physician/' says the learned Dr. Hooper, in his Princi'ples and Fraetice of Medi- cine, " not to cure disease by physic alone ; but where Diet is equally efficacious with medicine, it should always have the preference." There is one rule always to be observed in giving nourishment to the sick — never to direct too much to be given at once, but frequently to repeat a small portion. '^ Often, but little at a time," should be an adage with those who attend upon the sick and ad- minister their food; lest, in cases of great prostra- tion, life may be endangered by overloading a stomach greatly depressed by previous abstinence from food, or forms of low fever. The physician is frequently called upon to give directions for the preparation of the Diet for the Sick and Convalescent under his care. To meet the wants of such cases, this little volume has been compiled from the best authors upon the subject, and such plain rules adopted as to put it within the reach of all (v) vi Pre f .\ c e . those who attend upon the sick, to make such dishes as may be palatable, and a.t the same time nutritious. Nurses are supposed to know how to prepare food for the sick ; but even they may, and often do, consult the attending physician in regard to preparing the food which is to enter so largely into the means em- ployed for the entire convalescence of his patient. In most diseases to which the human family is sub- ject, some regulation of the diet, or mode of taking food, is absolutely required. The functional derange- ment of the stomach called '^^norexia," or loss of ap- petite, attendant upon almost all severe diseases, es- pecially those of an inflammatory, or febrile character, require especial attention. This loss of appetite is always accompanied by a loss of power to digest food ; and indicates either too long an entire absti- nence from food, in which the tone of the stomach has been lost, or the accumulation of foreio;n sub- stances upon the mucous inembrane. Patients should be allowed such food, during an attack of disease, as is suited to their age and condition. This caution requires to be observed more especially in diseases of children, the stomachs of whom are easily disordered : hence solid food is apt to disagree with young chil- dren, and lay the foundation of severe constitutional disease. A nourishing diet should be prescribed for the convalescent, which would be highly improper for a patient laboring under a severe or constitutional affection. Hence a diet containina: little or no nutri- Preface. vii ment is proper for the sick during the paroxysm of disease, and is called Antiphlogistic, or low diet. Such is gum, starch, sugar, and the juice of ripe fruits, jellies, and acidulated drinks. The Second Class are substances of the vegetable kingdom, consisting of albumen, gluten, and fixed oils. The Third Class — still higher — is a Milk Diet, par- ticularly cream, which may be allowed to the sick when entirely free from disease, but suffering from the debility consequent upon his sickness. Fourth Class consists of e^o-s — intermediate be- tween a vegetable and a full animal diet, and contain- ing minute proportions of Sulphur and Phosphorus. Fifth Class comprises animal substances highly stimulating; and when absorbed, produces an aug- mented richness in the blood. These, to2;ether with the malt liquors, wines, and other stimulating drinks, serve to promote a vigor and give tonacity to the de- bilitated constitution after an attack of disease. The authors consulted in the compilation of this work have been the treatises of Professors Pereira, of the London University, Wood, of the University of Pennsylvania, and others, whose names, in brack- ets, will be found in the body of this work. The Scale, as a frontispiece^ shows the time usually employed in healthy digestion, in the stomach, generally denominated ''Chymification ;" but the di- gestibihty of foods is aftected by circumstances relat- VI 11 i'llEFACE. ing to the individual: as the state of hudy and mind ; habits ; the interval that has elapsed since the last meal ; the keenness of the appetite ; the amount of exercise taken before or after eating, and the quantity of food swallowed at one meal, are circumstances which aifect digestion. Violent anger, for example, disturbs the process, and gives rise to bile in the sto- mach. In fevers, where there is dryness of the mouth, and thirst, little or no gastric juice is secreted ; hence the propriety of withholding food is very obvious. The other plate shows the Nutritive Qualities of Food. Cucumbers, thus placed at the foot of the list, and marked 25, shows that 975 parts in 1.000 are waste. The other, being taken up and carried into the circulation, forms a part of the animal economy. And wheat, marked 950, shows that that amount is nutritive, while only 50 parts are waste ; hence it is called the '^stafF of life." Food has thus been arrano^ed into five classes — from the least irritating, to the more nutritive or stimulant. It will thus be found to simplify the whole subject, and render practical and useful all the details herein set forth. A copious Index and Glossary is added, of such terms as are not in common use, and will, the author hopes, be found very useful. E. Neal, M. D. Philadelphia, 923 Chestnut Street. DIET THE SICK AND CONVALESCENT. ANTIPHLOGISTIC DIET. First Class, and lowest in the scale, are vege- table substances devoid of irritating properties, and consisting of gum, starch, and sugar, in the form of liquids. a U M W A T E R , ( Gum Acacia,) Is best prepared by dissolving an ounce of Gum Arabic in a pint of ])oiling water, and allowing it to stand till cool. It is nutritious, and adapted to the highest state of scastric irritation. IX FT SIC X OF SLIPPERY ELM. ( ClmnH.) Take of the bark, sliced and bruised, one ounce; boilins: water, one i)int. Macerate in a covered vessel for two hours, and strain. 8 D I E T F K T H E INFUSION OF SASSAFRAS PITH. {Medulla Sassefraa.) Take of sassafras pith one drachm ; cold water, one pint. Macerate for three hours, and strain. INFUSION OF BENNE LEAVES. {Sesame Folia.) One or two of the fresh leaves, stirred ahont in half a pint of cool water, will soon render it suffi- ciently viscid ; forming a rich, hland mucilage, much used as a drink in various complaints in which demulcents are applicable. If the leaves are dried, hot water should be used. CANNA. This is the fecula of the root canna eduUs. Under the French name, " tous les mois,'' this food was a fe^v years since introduced into this country. It is pre- pared in the West India Islands. One ounce, dis- solved in a pint of boiling water, makes a nuti'itious and wholesome food for infants or invalids. It is said to form even a stifiei* jelly than that ot arrow-root. Sick and Convalescent. 9 TAPIOCA, (Janipha Manihot,) The starch-grains of a South American phmt, forms an excellent diet for the sick and convales- cent, and is prepared by boiling a tablespoonful in a pint of water, till thoroughly dissolved, and sea- soning with sugar and nutmeg, or other spices. IRISH MOSS. (Chondnti.) A plant growing on the southern and western coasts of Ireland, but also a native of the United States. It is prepared by boiling in one pint and a half of water, down to one pint, half an ounce of the moss. Sugar and lemon-juice is then added, to improve the flavor ; having flrst macerated the moss in cool water for ten minutes previous to boiling. ARROW-ROOT, {.Varanta,) Is prepared by dissolving it in hot water, Avith which it forms a gelatinous solution, and, if in suf- ficient quantity, a jelly-like mass, on cooling. A tables[»oonful is sufficient for a pint of water. It 10 Diet fur the .should first be forniod inio ii paste with ii little eold water, and then the ])()ilinii; water added, with brisk agitation. It may be rendered more palatable by the addition of lemon-juice and sugar, or spice and wine, if not contra-indicated. SAGO {Sai/un luniiphii) Is nutritive, easily digested, and wholly destitute of irritating properties. It is given in the liquid state, care being taken to boil it long in water, and stir it constantly, that it may be thoroughly dis- solved. A tablespoonful to a pint of Avater is suf- ficient for ordinary purposes, seasoned Avitli sugar, imtmeg, or other spice — sometimes, but not always, with wine. BARLEY-WATER {Horde urn) Is prepared b}- using two ounces of pearl barley, having first washed it, to free it from extraneous matters. Boil with half a pint of water for a short time ; then strain, and throwing away the first water, add four pints of boiling w^ater. Boil to one-half, strain, and drink cool. Sick and Convalescent. 11 RICE-WATER ( Onjza Sat Ira) May be prepared in the same way as barley- water. It is entirely free from laxative properties, and is admirably adapted to states of weak bowels and tendency to diarrhoea. S U G A R - W A T E R. {Acer Saccharium.) This is the natural product of the maple-tree, one of the prides of our American forests, being the sap of the aeer sacchai'iwn^ and yields us an ad- mirable drink in febrile states of the system. But the sugar of the beet, the cane, the palm (called jaggary)^ or of the grape (glucose), all contribute to swell this list of the materia medica. One ounce of sugar or of rock-candy to the pint of water, with one scruple of citric or any other vegetable acid, forms a pleasant drink in febrile states of the system; and molasses and vinegar, in the proportion of four of the former to one part of the latter, with a little powdered ginger, form a de- lightful and nutritious beverage. Pectine or vege- table jellies also form a convenient diet for the sick ami convalescent. 1 -2 T) 1 i: T 1- It T I!l E Juices of Ripe Fruits or Jellies, in the form of Acidu- lated Drinks or Watered Ices. LEMONADE. The juice of one lemon, added to one pint of cold water, with two ounces of sin"iY)le syvnp, forms an agreeable and refreshing beverage; and being refrigerant, is admirably adapted for inflammatory and febrile complaints. OKANGEADE. This is prepared in the same manner as the above. The juice of oranges is not so acid, and therefore requires less sugar than that from lemons. Both drinks, when frozen, constitute the lemon and orange watered ices of the shops. RASPBERRY VINEGAR. R. Bacca Rubi Idoei Suec Oss. Take Raspberr}'. Acetum communis ^vi. Juice, ^ pint. Sacch. Alb Sxii. Vinegar, G oz. Sugar, 12 oz. Boil to a syrup, and add two tablespoonfuls to half a pint of watei* for a (h-ink. Sick and Convalescent. 13 s t r a w berry juice. Take equal weights of ripe strawberries and pul- verized loaf-sugar; mix tliem, and let stand in a cool place twelve hours; strain off the juice, and to two tahlespoonfuls add half a pint of cold water. This constitutes a delio^htful and refreshino- bever- age, and may be taken ad libitum in inflammatory^ affections. This juice, when boiled with suflicient Avater to the density of 1.319, constitutes the strawberry syrup of the U. S. P. ; and to prevent fermentation, should have 32 parts in every 1000 of sugar of milk added. In like manner, from raspberries or blackberries (the latter containing an astringent principle), may be prepared, RASPBERRY JUICE, BLACKBERRY JUICE. PINEAPPLE JUICE Is made as the above, using one pound and a half of powdered loaf-sugar to one pound of pine- 14 Diet f o i\ the apple, in tliiii slices ; and may l)C made into a syrup, as directed for the foregoing. One ounce to half a pint of water constitutes a drink. APPLE JUICE Is prepared by adding to half a pint of cold water two tablespoonfuls of apple jelly, made as follows : Boil twenty- four apples, cut up and cored, in a quart of water, with sliced lemon, nntil nearly satu- rated. Strain, and to every pint of juice add a pound of loaf-sugar, and boil till done ; which is ascertained by cooling a small quantity, and drop- ping it into a glass full of cold water. If it sinks to the bottom, the liquid will gelatinize when cold. CUR Pv ANT JUICE. This is made by adding two tablespoonfuls of currant jelly to half a pint of water; drink often, but little at once. Currant jelly is prepared by ex- tracting the juice of the currant, placing it in a covered jar, in boiling water, over a brisk tiro ; boilina: for tw^enty minutes one pint of the juice Sick and Convalescent. 15 >vitli one pound of loaf-sugar ; first dissolving the sugar in tlie juice before Ijoiling. QUINCE JUICE Is prepared in the same manner as apple juice; using C|uince jelly instead of apple jelly. P E A 11 JUICE. This is made by adding two tablespoonfuls of the juice of preserved pears to half a pint of cold water. \ E R JUICE. This is the expressed juice of the unripe grape ;■ mucli esteemed for its refreshing properties in hot climates, containing, besides malic and tartaric, racemic acid, largely diluted with water. The juice of the ripe fruit, particularly the Malaga grape, without the skin, pulpy part, or seeds, is much more esteemed by the sick and convalescent. Raisins are often used, boiled in gruel or the like, to impart flavor: but should not be allowed to the sick whose digestion is weak, or where there is a tendencv to flatulencv. 16 Die t i- o ii t h e TAMA IIIXI) JUICE. Tamariiidri in a preserved state are imported from the East and West Indies, and eontain citric, tar- taric, and malic acids, united with gum, sugar and cream of tartar. AVhen four tahlespoonfuls are taken and added to half a pint of cold water, and frequently agitated for twenty minutes, an agree- able and acid drink is produced, which is laxative in its properties, and is admirably adapted to those cases where there is a constipated condition of the bowels, left during convalescence from an active fever. Simple syrup added to the imported juice renders it much more palatable and nutritious. At certain seasons of the year, these fruits become scarce, and are not to be procured. To meet this want, artificial flavors have been introduced; to prepare which, see Fruit Essences. ESSENCE OF PINEAPPLE. ( Basi!^ For,, „!a. ) Dissolve six pounds of sugar and half an ounce :)f tartaric acid in twenty pounds of boiling water. Sick a x d Convalescent. IT i\i'tei' the solution has stood several days, add eight ounces of putrid cheese, broken up with three pounds of skimmed and curdled sour milk, and three pounds of levigated chalk. The mixture is kept warm, at about the temperature of 02° F., and stirred daily, for live or six weeks, till gas has ceased to be evolved. The liquid thus obtained is mixed with an equal quantity of cold water, and eight pounds of crystallized carbonate of soda, pre- viously dissolved iu water, added. It is then fil- tered, and the filtrate evaporated down to ten pounds, and live and a half pounds of sulphuric acid, diluted wdth the same quantity of water, carefully added. The butyric acid, which sepa- rates on the surface as a dark-colored oil, is to be removed, and the rest of the liquid distilled, neu- tralized with carbonate of soda, and the butyric a(;id separated as 1)efore by sulphuric acid. The impure butj-ric acid is purified by adding one ounce of sulphuric acid to every })0und of the crude acid, saturated with fused chloride of eal- O :!: 18 JDlET FOR THE cium, and redistilled. The product will yield about twenty-eight ounces of pure l)utyri(.' acid. The essence of pineapple is prepared from this acid by mixing, by weight, three parts of butyric acid with six parts of alcohol and two parts of sul- phuric acid, in a retort, and submitting the whole to distillation with a gentle heat. The product is treated with chloride of calcium, and redistilled. The pure ether is tlius obtained. Take of Essence of Pineapple .1 cz Simple SyruT 2 galla. Burnt Sugar | oz. Fruit Acid 8 oz. M. Two ounces, mixed with carbonated soda, or ice-water, forms a most delightful and refreshing beverage. FRUIT ACID. Take of Citric Acid 8 oz. Boiling Water 6 oz. AVlien dissolved, filter through pajDcr. Sick a x d Convalescent. 19 Artificial Fruit Essences. PEAR OIL. This is a solutiou of acetate of amyl-oxide and acetate of ethyl-oxide in aleohoh Fifteen parts of the former are dissolved with half a part of acetic ether in one hundred parts of alcohol, and consti- tute the essence of pear. R. Syrup Simplex 1 gall. Essence of Pear A oz. Fruit Acid 4 oz. ^[. This is jargonelle pear syrup. Two ounces added to half a pint of fountain soda, or ice-water, is a pleasant and refreshing drink. B A X A X A E S S E X C E Is prepared by mixing essence of pear with bu- tyric ether in sufficient quantities, so that when half an ounce is added to four })ints of simple syrup and two ounces of fruit acid, and two ounces are incorporated with half a pint of iced or soda water, it shall have the flavor of the fresh ])an.ana fruit. 20 1) I L T F R T II E ]•: s s I-: X c ]■: o f quince. This is the pelurgoiiic ethor (formed by reaction of dilute nitric acid on tlie oil of rue), dissolved in alcohol ; having an aoTeeablc vinous odor, and a taste slightly acid. It is prepared for use in the same manner as the pear syrup. ESSENCE OF APPLE Is prepared by the reaction of four parts fusil oil and four parts sulphuric acid with live parts valeri- anic acid. One part of this ether valerianate of amylic, dissolved in eight parts alcohol, is used for flavoring the syrup of apple. Strawberri/, Raspberry, Apricot, Mulberry, Green G-age, and Black Currant essences, are mixtures of the above ethers, modified by the addition of nitrous ether, vanilla, and certain volatile oils, to bring about the taste and odor of X\\q fresh fruit, which * it is the object to imitate ; the success in which depends upon the purity of the materials employed. I M P E 11 1 A T- . . Take cream of tartar two ounces; the juice and peel of two lemons: pour on these six quarts Sick an d C o x v a l e s c e x t. 21 of boiling water; stir, and cover close; sweeten witli loaf-sngar to yonr taste; then strain, and bot- tle ; adding lialf a pint of the best Monongakela c ^Mhiskey to tlie whole quantity. Second Class. — Substances of the vegetable kingdom, identical with the constituents of the human body; entering into its composition without change, and consisting of albumen, gluten, and lixed oils. a T - .AI E a L GRUEL. Take two ounces of oat-meal, and one quart of boiling water; mix the meal with sufficient cold water to make a paste ; then add it to the Ixjiling water, little by little, stirring all the time ; then remove from the lire, and add sugar and spice suf- ficient to make it agreeable. It will rerpiire twenty minutes' boiling. A little salt added is palatable. If the above be made from the Bethlehem oat-meal, it should not be strained ; 22 1) I K T F 11 T JI E but if from coar.se ii,'rit>'^, after l)oiliiig, it sliould be passed tliroiig'li a sieve, and tlieii seasoned. ONIONSOUP , Is niucli eraved by many recovering from sick- ness. Cut a large onion into live pieces; Avarm some butter in a frying-pan ; put tlie onion in, and fry it l)rown, with a little salt and pepper, if allowable. Then toast a piece of bread brown, cut it up into small pieces, and place it on a disli. When the onion is well done, pour over it a pint of boiling Vs^ater ; stir it round briskly, and then pour over the toast. C II A C K E R PANADA. Put two or three crackers into a pint tin-cu}» of cold Avater. Set it on the fire, covering it closely. When it boils, pour it into a bowl, sw^eeten, and add a little spice, if allowable. To be eaten warm. INDIAN GllUEL. Put three large tablespoonfuls of Indian meal (sifted) into a quart of water ; l)oil fifteen minutes, sweeten, and serve up w ith toast. Sick and Convalescent. 23 P A N ADA. Having pared oiF the crust, boil some slices of bread in a quart of water for about five minutes. Then take out the bread, and beat it, vith a little of the water in which it has been l)oiled, in a deep dish, to a pulp. Mix with a little butter, sugar, and nutmeg, to suit the taste. FARINA Is prepared for use by stirring a tablespoonfal or more into a pint of boiling water, simmering for a quarter or half an hour, and flavoring with essence of vanilla, or lemon, to suit the taste. GRATED FLOUR. Take one pound of fine wheat flour; tie it up in a linen cloth, as tight as possible ; and after fre- quently dipping it in cold water, and then in flour, so as to form a crust around the bag, and prevent the v/ater from soakiup' it while boiline^, then boil in a gallon of water, until it becomes a hard, dry mass. Two tablespoonfuls of this flour is grated, and boiled in a pint of water. Flavored and sweetened to suit the taste. 24 D I E T F R T H E V E a E T A r, L E SOU p. Take two potatoes, two onions, two turnips, one carrot, and a little parsley, and cliop them fine. Peel the potatoes, quarter them, slice the onions, cut the turnips, and slice the carrot. With suffi- cient salt, hoil in three pints of water, down to a quart. About fifteen minutes before it is done, add the parsle3\ Strain, and serve Avith light bread or toast. COCOA. Boil two ounces of good cocoa in a quart of v/ater. Simmer quietly for an hour, and serve hot, v/itli sugar and cream. CHOCOLATE. After a decoction of chocolate is made in the usual way, it should be allowed to stand till cool. The oily parts which rise to the surfjice should then be removed, and the liquid boiled, and served up with suirar to suit the taste. Third Class. — Intermediate between the most nutritious vegetable and a full animal diet, is milk; the oily matter of which, particularly ci'eam, bears S I C K A X D Co N V A L E S C E X T. 25 about the siimc practical relation to vegetable oils as its caseine does to vegetable albumen, and is one of the fii'st articles of food which may be allowed in rising from the lower to the higher grades of diet. MILK DIET. COWS :\IILK, Like the milk of most other animals, is resolv- able into three parts, very different in their proper- ties from each other : viz., the oily part, which yields cream and butter; the coagulable part, Avliich sfives curd and cheese ; and the waterv, sweet part, which constitutes vrhey. The coagu- lable part is very abundant in the milk of cows, o'oats, and sheep ; but the proportion is smaller in the milk of asses and mares, and smallest in that of women. It is chiefly ovring to the greater or less proportion of the curdy matter, that the milk of different animals is heavier or lighter upon the stomach ; or, in other words, more or less digestible. Hence, next to woman's milk, mare's or asses' is the lightest. 26 D I ]•: T ]• 11 T II E Ciilike other animal tluids, it does not, on keep- ing, run into the putrefactive fermentation, but turns sour; and, in consequence of the sugar it con- tains, yiekls, on distiHation, an intoxicating liquor, called "Koumiss." On account of the abundance of oily and coagulable matter which it contains, cow's milk is by no means so well suited to infants as human milk. This has been attributed to tlie greater tendency to acidity in the milk of the cow, an herbiverous animal ; wliereas in the human sub- ject the diet is mixed. The quality of Avoman's milk too often becomes depraved, or its secretion stopped, l)y the luxurious and debilitating habits of civilized life. Cow's milk, in too many instances, becomes a necessary substitute. It should, there- fore, never be given alone to infants ; but be diluted witli water, to prevent those gripings and other diseases in young children, which it is so apt to pro- duce when given alone. Milk is rendered heavier by boiling, and is very liable to occasion costiveness. Sick and Convalesce n t. 27 c B. E A :\i Is the oily part of milk, with a small admixture of the coagulahle part, and some of the whey. It is the richest and most nutritious part of milk, and when fresh and sweet, is very \vholesome. BUTTE R Is ohtained from cream by churning. During the process, the oil is supposed to combine v/ith oxygen. It has very nourishing properties; and, except when eaten in too large quantities, so as to produce butyric acid in the stomach, is wholesome and palatable. Curds, which are separated from milk by rennet, are nutritious, but not easily digested; but when coagulated in a particular manner, and known under the name of C R S T R P H I N C R E A :\I Is nutritious, grateful to the stomach and palate, acid, and cooling. It is prepared as follows : A portion of skimmed milk is put into a wooden vessel, deeper than wide, and Avhich has an aper- 28 1) I 1- 'i' ]■■ (J K TH K turc in thu bottom, cloriod with a small plug. This vessel is to bu set in another, that is wider and deeper, surrounded with boiling water, and allowed to remain for one or two days, according to the state of the weather; after vrhich time, the milk is found coagulated, and its water}- portion subsided to the bottom of the vessel. This watery portion is drawn off by the aperture al)ove mentioned, and the coagulum in the smaller vessel is again sur- rounded with boiling water as before. Having remained in this state for twent^'-four hours longer, it is found that more of the watery portion is sepa- rated from the coagulum ; which being drawn off as before, the coagulum, now of a tolerably thick consistence, is stirred and briskly agitated with a wooden spatula or spoon. It is then ready to be served upon the table. CHEESE. Curds, separated from milk by rennet, subjected to strong pressure, and more or less salted, is an aliment suited onlv to healthv stomachs. S I C K A X D C N V A L E S C E N T. 29 Toasted Cheese is still more indigestible, and is an improper diet for those whose stomachs are weak. The Cheshire, Gloucester, and Stilton, English, and the Parmesan, Italian, cheeses, are in most esteem. The Gruyeres cheese, made in the canton of Frieburg, and the green Swiss cheese (called " Schabziger "), which owes its liavor and color to the herb meliot, are much used in this country, under the name of '-Sap-Sago." B U T T E R - :M I L K Is the residuum left after churning, and is cool- ing, aperient, and nourishing. Sweet butter-milk is admirably adapted to consumptive habits, and should form the patient's entire drink. w H E Y Is the thin, watery part of milk, freed from its oily and coagulable portions, and containing its sweetish principle, called SUGAR OF MILK; Which is obtained from whey, by evaporation. 3 * 30 Die t y u k t ii e A L JNI N D M I L Jv Is an emulsive liquid, used as a drink. It is pre- pared as follows : Take of sweet almonds, blanched, half an ounce ; powdered Gum Arabic, one drachm ; white sugar, two drachms ; water, cold, six ounces and a half. I^eat the almonds with the sugar and gum, and then gradually add the water. Almond milk con- tains in solution caseine, sugar, and gum; and retains iu suspension a fixed oil. It forms a very agreeable demulcent drink in colds, coughs, and inflammatory aftections of the bowels and urinary organs. S Y II U P OF ALMONDS. ( Onjeat.) Take of sweet almonds, one pound ; bitter almonds, four ounces; water, three pints (wine); sugar, six pounds. Blanch the almonds, and beat them in a mortar to a fine paste, adding three fiuid-ounces of water and one pound of sugar. Mix the paste thoroughly with the remainder of the water. Strain with strong expression, add the remainder Sick and U o ^■ v a l e s c e ^" x. 6i of the sugar to the strained licjuid, and dissolve with a gentle heat. Strain the syrup through linen, allow to cool, bottle, and keep in a cool place. Sometimes orange-ilower water is added, to im- prove the taste. Orgeat is demulcent, and slightly narcotic ; owing to the presence of the acid derived from the bitter almonds. It is used to iiavor drinks for the con- valescent, and allay troublesome coughs. Two tablespoonfuls are sufficient for half a pint of com- mon or soda w^ater. C C A - X U T 31 1 L K Is an albuminous liquid, closely allied to vege- table emulsions, though devoid of oily matter. It holds in solution vegetable caseine, sugar, gum, and some salts. It is highly nutritive. TOAST TEA. Toast a piece of stale bread brown on both sides, put it into a bowl, and pour over it boiling water sufficient to cover it. Sweeten with vvdiite sugar, and serve up either cold or hot. 32 D I E T F R T H E MILK TOAST. Toast a piece of bread brown. Boil milk, Avith a little salt and butter in it, and pour over the toast. FLOATING ISLAND. Take the whites of ten eggs, two quarts of cream or rich milk, a few teaspoonfuls of currant or quince jelly, sugar, rose-water, and three drops of oil of lemon. Put the cream into a suitable vessel, mix thoroughly the oil of lemon with the sugar; after which, sw^eeten the cream, add rose-water sufficient to flavor, beat the eggs, adding the jelly, little by little, till it stands alone ; then place on the top of the cream, and serve up when done. FKENCII CREAM. Take one pint of cream, four eggs, and half a vanilla bean. Break the bean in pieces; boil it in a little milk; add it to the cream; boil both to- gether; take it oif of the fire, and stir in the yolks of four eggs, previous!}- beaten. Strain, and stir till cool. Sick and C o ^M' a l e s c e .n t. So SYLLABUB. Take one pint of cream, the rind of one lemon, grated, two onnces of loaf-sugar, and the whites of three eggs. Beat these ingredients together, and as the froth collects serve up in syllabub-glasses. I c E - C Ft E A :^i Is made by flavoring cream with lemon, orange, vanilla, pineapple, or strawberries, and sweetening and freezing. It is a grateful and nourishing diet for the convalescent where there is no predisposi- tion to fever. B L A X C - M A X G E . {From Gelatine. ) Take one ounce of gelatine ; boil in a small quantity of water, until it is completely dissolved ; then add one quart of cream, sweeten with half a pound of loaf-sugar, boil together for five minates, strain, add forty drops of extract of vanilla and a few drops of oil of lemon. When cold, serve up in o'lasses. Or it mav be eaten after it has been moulded. 34 Diet f o k t h e B L A N C - JI A N G E . [From Carrcujven, or Iriuh Must:) Take one teacupful of Irish moss, free from ex- traneous substances; rinse it in one water; then just cover it witli water, and put it over the fire. As soon as it boils, add one quart of sweet milk ; and as soon as it commences boiling again, take it off, and pass it through a bag. Sweeten it accord- ing to taste, and flavor with extract of lemon. BLANC- IMANGE. Take one quart of cream, half a pound of loaf- sugar, half a glass of rose-water, six calf's feet (or an ounce of gelatine or isinglass), ten drops of the essence of almonds, a stick of cinnamon, and the grated rind of a lemon. Boil the feet in three or four quarts of water until the meat falls from the bones ; strain the liquor, and set it away. IscKt day, scrape the grease from the top. and the sedi- ment from the bottom of the jelly ; put it, with the other ingredients (except the essence and rose- water), into a vessel over the tire. Boil all together live minutes ; strain it, add the essences, stir until Sick and Convalescent. 35 cool, and pour into your moulds. Do not take them out of the moulds long before you wish to use them, as the air discolors them. In using the isinglass, boil it in a small quantity of Avater until it is dissolved completely; add the other ingredients, and prepare it as above. Fourth Class. — Another kind of food consists of animal principles closely analogous with the albumen and gluten of vegetables. Like them, very nutritive, witli but little of the stimulant pro- perty ; consisting of proteine, and containing very 2-ninute proportions of ''•' Sulphur and Phosphorus." EGGS. Granivorous birds, and especially the domestic fowl, yield a mild, demulcent, and strengthening ali- ment, suited to the condition of advanced conva- lescents, and such as are exhausted by immoderate evacuations. Haw egg^ are gently laxative, while botli tlio '•]o 1) I K T F n T H ]•: white and yolk are rendered less digestible to the generality of stomachs when boiled to hardness. The lightest and best mode of preparing them iov the table is to boil them only so long as is neces- sary to harden the white, vrithout depriving the yolk of its fluidity. Fried eggs are, in general, not suited to the con- dition of the sick and convalescent. TO BOIL EG GS. Have your water boiling, and then put the eggs in very carefully. If you w^ant the whites well cooked, and the yolks soft, five minutes are suffi- cient ; if you want them hard boiled, cook them eight minutes. POACHED EGGS. Break the eggs carefully into a dish of boiling water, and let them boil a few minutes, until the whites are completely done, leaving the yolks soft. Serve up with a little salt, pepper, and butter (if not disallowed). S I C K A X T> (^ NM' A L E S C E N T. 37 Fifth Class. — Animal substances most nutritive, containing albumen, lil)rine, caseine, and oleaginous products, or ozmozoue. Tbis class consists of tonic diet of full animal, or animal and vegetable food ; a mixture of wbicb is best suited to man. Tbe quality of animal food is scarcely less important than its quantity ; since some kinds are more stimulant, some more nutri- tious, and some more digestible than others. J^ext in the scale of nutritive power are oysters, and the lighter kinds of fish. Raw, particularly salt, oysters, are stomachic, often increasing the appetite, and are most excellent diet when deprived of the hard part. ^S^ext comes poultry with white flesh. After these, the ordinary meats, as mutton and beef. The dark-fleshed poultry, as ducks and geese, with pork, though stimulant, are difficult of digestion, and are not suited to the sick, whose digestion has been enfeebled by indisposition. AVild animal food is preferable to the same varieties of tame, as being more easily digested. Adult animal is preferable 4 38 J) I E T r R T II E to very young, which is stringy and less nutritive, or to the old, which is often very tough. Frying is, of all the modes of preparation, most unsuitable to the condition of the sick. Roasting, broiling, baking, and stewing, are the most appro- priate modes of preparation. Soups contain the extractive gelatin ; and other soluble parts of the meat are less nutritious than the solid flesh ; the essence being the most stimulating of the two. C A L r ' S - F T JELLY. For making calf 's-foot jelly, obtain, if possible, feet that have been dressed with the skin on. Boil eight feet in six quarts of water — boil them a long- time, until the meat drops from the bones. Strain and measure the liquor, and set away to get cold. Kext day, scrape the grease from the top and the sediment from the bottom of the jelly, and to each quart add the following ingredients : One pound of loaf-sugar (pounded), the whites of Ave eggs, three lemons (or a teaspoonful of tar- taric acid and a few drops of oil of lemon), an Sick and Convalesced t. 89 ounce of cinnamon in the stick, the rind of an orange, and a pint of sweet cider. Beat the eggs lightly, and put thein, uuth the jelly, sugar, lemons (cut up), cinnamon, and orange- peel, into a vessel. Stir them well together, and set them on the lire ; let them hoil live minutes ; then add the cider, and let it hoil again. Do not stir it after it is set on the fire. Pour it through a cullender or sieve into a flannel hag; set your moulds under the bag, and set it in a warm place ; let it drain through gradually — do not squeeze it, or that will prevent its being clear. If it is not clear, warm it, and strain it again and again. ASSES' MILK. [Artijiclal.) Take half an ounce of isinglass ; dissolve it in a quart of warm barley-water; add one ounce of refined sugar ; then mix with a quart of new milk, and beat up together with a whisk. This is inferior to the asses' milk, which is one of the best restorative nutrients in convalescence. They should be taken warm. 40 Die t f u ii t ii e CHICKEN JELL Y, Cut 11 chicken into small pieces ; bruise the bones, and put the whole in a stone jar, with a water-tight cover. Set the jar in a large kettle of boiling Avater, and keep it boiling three hours. Then strain off the liquid, and season with salt and pepper. ORANGE JELLY. Dissolve one ounce of Cox's isinHass in as much warm water as will cover it. Mix the juice of seven large ripe oranges with a pound of sifted loaf-sugar, provided it measures a pint; if not, add enough water to make up the deficiency. Put these ingre- dients into a porcelain pan, OA'cr hot coals, and stir till they boil. Strain the whole through a jelly-bag till it is quite clear, having added a few petals of the Spanish saifron just before done boiling. There should be a pint of orange juice to every pound of sugar. GUMBO SOUP. Take a quarter of a peck each of tender ochres and ripe tomatoes. Chop the ochres fine, and scald and peel the tomatoes. Put them into a stew-pan without any water. Add ii lump of butter, and :i Sick and Convalescent. 41 very little salt and pepper — if preferred, an onion, minced fine. Let it stew steadily for an hour ; then strain it, and serve it up with dry toast. It should he like a jelly. BEEF TEA. Take of lean heef, but juicy, one pound, and cut it into shreds. Put it in a quart of water, and boil for twenty minutes ; taking off the scum as it rises. After it is cold, strain, and season with a little salt and black or Cayenne pepper, if allowed. ESSENCE OF BEEF. Cut a piece of lean and juicy beef into pieces an inch square. Put them into a porter-bottle and cork tightly : then put the bottle into a vessel of boiling water, and boil for two or three hours. In this way you procure the pure juice of the beef; and, after straining and seasoning, the essence may be served to the sick and convalescent. L E M N J E L L Y. ( Without BoiUwj.) (Lord.) Take of Cox's isinglass one ounce ; pour over it a pint of cold water, and let it stand twenty 4^ 42 Diet f o k t n e minutes. Then add tliree pints oi' ])()ilinu' water, white sugar sufficient to sweeten, lialf a pint of Madeira wine, the juice of one lemon, and three sticks of cinnamon bark. Strain through a sieve or coarse cloth, and set in a cool phice to gelatinize. MUTTON BROTH. To one quart of boiling water, add one pound of lean mutton ; season with a little celery and salt and pepper. Boil slowly for two hours, removing the scum as it rises. To be served up with dry toast. BEEF BROTH. Take one pound of good, juicy beef, from which the fat has been removed, and boil slowly for two hours, in a quart of boiling water ; adding a small onion, sliced thin, and a small twig of parsley. Barley and rice may be added, to thicken. Serve up with toasted bread. Sick and Convalescent. 43 STIMULANTS. WINE WIIEY. Bring a pint of milk to the boil ; then quickly throw in one gill of Sherry or Madeira wine ; bring it again to the boil, and having taken it from the fire, let it stand for a few moments, but do not stir it. Then remove the curd, and pour the clear whey into a bowl, and sweeten it. This is used in cases of debility. When a pa- tient is reduced so low that fainting comes on, it is an excellent restorative. EGG WINE. Take the yolk of an egg, and put it in the bot- tom of a wineglass. Then fill up the glass with pure Sherry wine, and drink it, fasting. This is very useful in hemorrhage from the bowels, or in bleeding piles. EGG FLIP. Take of brandy, one gill ; cinnamon-'water, four fluid-ounces ; the yolks of two eggs ; white sugar, 44 D I E T r R T H E half ail ounce; oil of cinnamou, four drops. Mix them well together, and give in doses of one table- spoonful, as often as required. This is a nutritive and stimulating draught, ap- plicable to the sinking stage of low forms of disease. MILK PUNCH. Take of the best brandy, four ounces; sweet milk, eight ounces. Mix them, and let the con- valescent (an adult) have one wineglassful for a dose, and repeat it as often as required. Physicians cannot be too guarded in prescribing stimulants of the above character to their patients, lest they may lay the foundation of habits of in- temperance, which in future life may be very diffi- cult to break up ; and abandon. A direful necessity should always exist for their employment; and when other stimulants can be as safely used, they should have the preference. FINIS. Sick axd C ox valesce xt. 45 LIQUID MEASUEE. One teaspoonful is equul to sixty drops. Half an ounce, or one tablespoonful, is equal to four tea- spoonfuls. One ounce is equal to two tablespoonfuls. One desertspoonful is equal to two teaspoonfuls. One gill is equal to one teacupful. One Avineglassful is equal to tAvo ounces, or half a teacupful. Half a pint is equal to a tumblerful, or eight ounces. Two pints are equal to one quart. Four quarts are equal to one gallon. DRY MEASURE. Half a gallon is equal to quarter of a peck. One gallon is equal to half a peck. Two gallons are equal to one peck. Four gallons are equal to half a bushel. Eight gallons are equal to one bushel. Ten eggs, before being broken, weigh one pound. One tablespoonful of salt weighs one ounce avoirdupois. "Leslie.'^ GLOSSARY OF TERMS USED IX THIS BOOK, NOT IX COMMON USE. Ad libitum. According to the will. Alhumen. A substance which exists nearly pure in the white of the egg, and occurs as a proximate principle in vege- tables. Althea Tea [Marsh Mallows). One ounce of the root, boiled in a pint of water, allowed to grow cold, strained, and sweetened, forms an elegant demulcent drink, useful in fevers and inflammatory complaints, and much used in England. Antiphlogisfic. Any medicine or diet which reduces inflamma- tion. Arabic, Gum. The product of the acacia, a tree growing in Egypt. Arrow-root. The starch-grains of the plant Maranta Arund, a native of Bermuda, but now transplanted to Georgia, and brought to great perfection. B. BarJeij. The grains of the liordeoJum. The pearl is the best. Banana. A species of the genus " musa." A plantain-tree, growing in tropical countries. Blackberry/. The berries of the rnbus villoses. Blanc-mange. From the Frondi " hlanc mange." White food. (47) 48 G L 6 S A II Y. C. Ciuina. The starch of the canna edulis, taken from the root. fhinninr) Ripe Fruit; or, to Preserve Fruit ?'?< Cans. The groat art is to exclude the atmospheric air. Thus, to preserve peaches in cans, pare the peaches, sprinkle them with white sugar, and let them stand two or three hours ; then bring them to the boiling heat — 212° F. ; put them in cans, and solder them immediately. In like manner may be pre- served Apples, Quinces, Pears, Apricots, and Egg-Plums, Caseine. Cheese. Cocoa. A tree belonging to the genus cocus, order of pahnce. The nut or fruit. The shells are used in decoction; one ounce to a pint of boiling water, boiled fifteen minutes, and served up with sugar and cream, forming a delightful beverage. The chocolate is obtained from this nut l)y roasting, powdering, and mixing with vanilla or cinnamon, sugar, and butter ; constituting the vanilla or spiced cho- colate of the shops. D. Decoction. A solution made by boiling. Demulcent. Any medicine which lessens the effects of irrita- tion. B. Emulsion. Mixtures containing an oily substance. Emulsive. Milky. Essence. A volatile oil, dissolved in alcohol. F. Flaxseed. The seed of the linum. One ounce, infused in t pint of boiling water, and allowed to cool, and then strained, is the "flaxseed tea," and is very useful in the sick room. GLOSSARY. 49 Fruit Essences. Artificial. These may be obtained from the manufacturing chemists, Rosengarten & Sons, and Powers & Whiteman, of this city, in great purity; but the "can- ning,'^ as it is called, of the fresh fruits, has almost en- tirely taken their place. a Glucose. A sugar obtained from grapes. Gluten. Resembling glue. Graniverous. Living on grain. H. Haddock. A sea-fish, of the genus gadus, or cod. It has a long body ; the upper part of a dusky brown color, and the belly of a silvery hue. The lateral line is black. It abounds in the Northern seas, and constitutes a consider- able article of food. I. Infusions. Watery solutions, obtained without boiling. J. Jaggary, In India, a dark, coarse sugar, obtained from palms. Jelly. From the Latin gelo, to congeal. K. Koumiss. A liquor made among the Caimucks, by fermenting mare's milk ; and from which they obtain, by distillation, an intoxicating liquor called " rack.'' L. Lactic Acid. The acid of milk, obtained from it when sour. 5 D 50 GLOSSARY. M. Macerate. To soften by steeping. Malic Acid. The acid of the apple. Motto — Indocti discant, et anient meminesse docti. *' Let the un- skilful learn, and the learned improve their recollection." N. Nutritive. That whicli promotes the growth and repairs the ■waste of the animal economy. 0. Oils, Fixed, leave a grease-spot on paper, in contradistinc- tion to Oils, Volatile, which leave no such spot, when placed on white paper and held before a hot fire. Orgeat. From orge barley, a liquid made from barley and sweet almonds. Osmozone. A substance of an aromatic flavor, obtained from muscular fibre. It is of a yellowish-brown color, soluble in water and alcohol, whether cold or hot, but does not form a jelly by concentration. It gives the characteristic odor and taste of soup. — " Tiiexard." Panada. A word derived homj^anis^ '^Dread." Parsley. A plant derived from the petroselineum. The leaves are used only in cookery. Pectine. Vegetable jellies, in contradistinction to animal jellies. Phosplwrus. A non-metallic element, discovered in 1GG9, by Brandt, an alchemist of Hamburg, by a process kept se- cret till 1737. In 17C9, Gahns discovered it in bones, and his process for extracting it is used at the present time. It is of a waxy appearance, and takes fire at 100°. GLOSSARY. 51 Protciac. From the Greek, Ttpwroi, lirst. A gelatinous, semi- transparent substance, obtained lixmi albumen, fibrine, or caseinc, and considered the basis of animal tissue, and of some substances of vegetable origin. Quince. The fruit of the Cydonia vulgaris; so named from Cydonia, a town of Crete, famous for abounding -vvith this fruit. One ounce of the seed, boiled in one pint of water, and strained, forms a fine demulcent drink, useful in fe- vers, and may be substituted for the other demulcent drinks when a change is desirable. R. R. The sign of one of the heathen gods, — "Jupiter,'' — and was formerly used as an invocation to the god of medicine, to bless the prescription to the patient, and to restore him to health. In modern prescriptions, it is used as an abbre- viation of "Recipe," " Take of.'' S. Saffron. The stigmas of the crocus .mtiva. Solution. ^ That which is dissolved. A true chemical union. Stigmas. The top of the pistil. — " Martyx." Sulphur. An elementary, non-metallic, brittle solid, of a pale yellow color, and exhibiting a shining fracture. It vola- tihzes at 180^ melts at 225°, takes fire a,t 300°, and burns with a blue flame, giving ofi" sulphurous acid fumes. T. Tartaric Acid The acid obtained from the argol ; which is a reddish substance, deposited in large quantities in the bot- 52 u L u t> .< A K y. torn of the winc-vats in France ; and when combined Avith potash, in the proportion of two parts to one, constitutes the cream of tartar of the shops. — " Webster." u. Umbel. A screen, or fan, in botany. Each peduncle bears a little umbel. V. Verjuice. The expressed juice of the unripe grape. w. Wines. The Sherry or Madeira should be used, except in cases of diarrhoea ; Avhen the Port Wine, on account of its as- tringency, is best. X. Xylite. A liquid which exists in pyroxylic spirit. — " Graham.'^ Y. Yolk. From yellow, the vitellius. z. Zero. A cypher. Nothing. INDEX. FIRST CLASS. AX TI PHLOGISTIC DIET. Page Guui- water ^ 7 Infusion of Slippery Elm (Ulmus) 7 Infusion of Sassafras Pith (Sassafras) 8 Infusion of Benne Leaves {Scsa)n{) 8 Canna 8 Tapioca 9 Irish IMoss (Chnndrns) 9 Arrow-root (Jfavaxta) 9 Sago (Sagus Eumphi) , 10 Barley-water 10 Bice- water 11 Sugar- water 11 Lemooade 12 Orangeade 12 Raspberry Vinegar 12 Strawberry Juice I3 Raspberry Juice I3 Blackberry Juice I3 Pineapple Juice I3 Apple Juice I4 Currant Juice I4 Quince Juice I5 Pear Juice 15 Verjuice (Jfalitga Grapes) I5 Tamarind Juice , Ig 5 * ( 0.3 ) 54: INDEX. Artificial Fruit Essences . 16 Essence of Pineapple 16 Fruit Acid 18 Pear Oil {Jargonelle) 19 Essence of Banana {Artificial) 19 " Quince {Artificial) 20 " Apple {Artificial) 20 " Strawberry {Artificial) 20 " Raspberry {Artificial) 20 " Apricot {Artificial) 20 " Mulberry {Artifi.cial) 20 " QreQn (Jage {Artificial) 20 " Black CnTTuni {Artificial) 20 Imperial Drink 20 SECOND CLASS. Oat-meal Gruel 21 Onion Soup 22 Cracker Panada 22 Indian Gruel 22 Bread Panada 23 Farina 23 Grated Flour '. 23 Vegetable Soup 24 Cocoa 24 Chocolate 24 THIRD CLASS. MILK DIET. Cow's Milk 25 Cream 27 Butter 27 Corstophian Cream 27 Cheese 28 Bulter-milk 29 Whey 29 Sugar of Milk 29 INDEX. 5^ Almond Milk '60 Syrup of Almonds (Orgeat) 30 Cocoa-nut Milk 31 Toast Tea 31 Milk Toast 32 Floating Island 32 French Cream 32 Syllabub 33 Ice-cream 33 Blanc- mange [Gelatin) 33 Blanc-mange {Irish JInti>) 34 Blanc-mange {Isinffians) 34 FOURTH CLASS. Eggs, Raw and Soft-boiled 35 Eggs, how to Boil Soft 36 Eggs, Poached 36 FIFTH CLASS. ANIMAL DIET. Calf's-foot Jelly 38 Asses' Milk (Artificial) 39 Chicken Jelly 40 Orange Jelly 40 Gumbo Soup 40 Beef Tea = 41 Essence of Beef 41 Lemon Jelly, without Boiling 41 Mutton Broth 42 Beef Broth 42 STIMULANTS. Wine Whey 43 Egg Wine 43 Egg Flip 43 Milk Punch 44 56 INDEX. ALPHABETICALLY ARRANGED. A. Acid Fruit 18 Almond Milk 30 Althea Ten 44 Apricot 20 Apple, Essence of 20 Apple Juice '14 Asses' Milk {Artificial) 39 Arruw-root ^ 9 Artificial Fruit Essences 16 B. Banana, Essence oi {Artificial) 19 Barley-water 10 Beef Broth 42 Beef, Essence of 41 Beef Tea 41 Benne Leaves, Infusion of 8 Blackberry Juice 13 Bhinc-mnnge, from Gelatin 33 Blanc-mange, from Irish Moss 34 Blanc-mange, from Isinglass 34 Bread Panada 23 Broth, Mutton 42 C. Calfs-foot Jelly 38 Canna Starch 8 Canning Prepared Fruit 45 Canning Ripe Fruit 47 Cheese, "Sap-sago." 28 Chicken Jelly 40 Chocolate 24 Cocoa 24 INDEX. ' 57 Cocoa-nut Milk •"! CoTStophian Cream -' Cow's Milk 26 Cracker Panada 22 Cream, French 32 Cre