How to Feed the Sick
DR. GATCHELL.



Library
of the
University of Wisconsin
PRIVATE LIBRARY OF
DUANEMOWRY.
Price,
When bought...
-27, 1882,
Ptomaine Poison.
"Ptomaine is a scientific name for
food poison, says a physician in Farm
and Fireside, "and although all pto-
maines are not dangerous to health,
there is no simple test for telling the
dangerous ones from the others. Dr.
Charles K. Francis, a noted Oklahoma
chemist, gives the advice, When doubt-
ful about a food, do not eat it. This
applies especially to meat which has a
peculiar odor or taste, canned good, espe-
cially when they have been opened for
some time, and any other foods which
do not seem just right. Taking a chance
may be taking your health or life.
Safety first!"
Acetylene Cooking.
Motorists on tours, whose car is fitted
with an acetylene gas tank for light
ing, may now enjoy a well cooked meal.
while camping, without having to carry
an alcohol stove or make a wood fire.
They simply take the new hot plate"
supplied by the same company that fur-
nishes the gas tanks, attach the rubber
tube to the tank, and-presto! a first-
class gas stove is ready. As acetylene
gas gives an intensely hot flame, the
holes from which the gas issue are very
small and an hour's cooking requires
only 31 feet of gas, at an average cost
of about 10 cents an hour



BEER DIET FOR ANTHRAX.
New York-That beer may possess
possibilities hitherto totally unthought
of as a food stimulant for those con-
valescing from serious disease is open
ly predicted by Dr. Joseph B. Bissell,
director and visiting surgeon of Belle-
vue hospital, in an article on Human
Anthrax, in The New York Medical
Journal.
In detailing the history of a recent
successful operation at Bellevue bf -a
hide handler attacked by anthrax, Dr.
Bissell emphasizes particularly the
unusual convallescent diet on which
the patient was kept exclusively for
four days, until the process of recov.
ery became uneventful from the medi-
cal standpoint. That diet consisted
of butterpilk and beer, served alter-
nately every two hours, without other
food or serum of any kind. He says:
The food value of beer here served
its purpose as well as the stimulant
effects sought. I have observed marked
beneficial results following the admin-
listration of beer in so many instances
that I feel we are warranted in plac-
ling a higher value on it as a nutrient
therapeutic agent."
Cleansing the Oyster.
(From The Medical Record.)
It has long been known that there is a
tendency to the self-purification of oysters
when transferred to pure water. The self-
purification is complete within from a few
hours to two days. The modus operandi is
evident when one realizes that the passage
of water through the oyster is very large
and very rapid. As much as 20 to 50 gallons
of water pass through in a day. The pas-
sage of food particles through the intestinal
tract is quite as rapid. In France basins of
filtered water have long been used to effect
this purification, but the cost of this process
compared with the sale price of the oyster
renders the method quite impracticable. And
indeed, if it is fairly clean, unfiltered sea
water is better for purification purposes, be-
cause the food particles in unfiltered water
stimulate passage through the intestinal
tract and help to carry through and to dis-
charge the contained colon bacilli.
Instead of filtered water, therefore, the
asual methods of the chemical purification
of water were utilized in these experiments
to render the oysters free from colon infec-
tion. In 'carrying out these experiments
oysters were inoculated with both free cult-
ures of colon bacilli and attached colon ba-
cilli-that is, with the bacilli in finely divided
agar suspension. The water was then disin-
fected with a 10 per cent calcium hypochlorite
solution. A considerable purification of the
oysters contained therein occurred within six
hours, and a remarkable purification within
twenty-four hours. The results were below
the conditional amount permitted by the
Rhode Island Fish Commission, although the
amount of the artificial infection was much
greater than it would be in natural infec-
tions in polluted oyster beds. Usually two
doses of hypochlorite were given, the second
after six hours, in order to reach such in-
fection still within the oyster and not dis-
charged because of the possible closure of
the shell during the first period, and because
of the rapid decomposition of the hypochlo-
rite. This treatment was found not to have
a bad effect upon the flavor of the oyster or
upon its well-being. In the case of an ele-
ment of food so widely used any method that
'will insure the safety of the consumer while
preserving the flavor of the oyster is deserv-
ing of consideration,



Sickroom Hints
BY H. ADDINGTON BRUCE
T. A. Williams, a Washington neurologist, once
delivered an address to a class of trained nurses,
pointing out the special requirements for success-
fully nursing nervous patients. Much of what he
had to say bears so directly on nursing in general,
and is so applicable by all who have to care for the
sick, that I have thought it worth while to con-
dense for ready reference some of his recommenda-
tions:
Every nurse should cultivate that fine instinct
which puts us in another's place, makes us see with
another's eyes, and so prevents us from rudely
trampling upon another's feelings,
She should know a great deal about the prep-
aration of food, and especially how to make it ap-
petizing as well as wholesome, and to serve it with
neatness and taste.
She should avoid such possible sources of annoy-
ance to her patient as wearing squeaky shoes, sit-
ting in a chair that squeaks, slamming doors, whis-
pering, walking on tip toe.
Many patients hivk Apecia] dislikes. Some of
these are very rivial, but the nurse cannot be too
alert to observe them and act accordingly,
Any appearance of strenuousness must be
avoided; unusual incidents should appear to be
taken as they come, and should not be punctuated
by astonishment ør perturbation.
For example, a nurse sometimes wishes to see
the doctor alone, sometimes she does not. An
anxious patient will at once notice a difference in
the routine, and may conjure up all sorts of terrors
in consequence of a nurse leaving the room to speak
to the doctor upon his departure.
Hence the nurse should make a practice of al-
ways leaving the room along with the doctor at the
conclusion of his visit.
The nurse, too, must think of little comforts,
such as a relay of hot towels for which the patient
may not think of asking, a pad under the back, the
right placing of a light, etc.
to intensify the patient's nervousness and anxiety
about the outcome of the illness.
These hints by no means embody the whole
philosophy of successful nursing. But their ob-
servance may mean the difference between success
and failure, and will certainly do much to rob the
sickroom of its terrors.
Therefore it will not be amiss to clip out this
list of recommendations and keep it available for
use when illness is in the home.
[Copyright, 1916, by H. A. Bruce.]



Hygienic Score Card
BY DR. FRANK CRANE
The Curtis High School of New York City uses
a score card for hygienic living which is so sensible
that I wish to give it as wide publicity as pos-
sible, and hence reproduce it below.
It would be a good thing if all parents of
school children would use some such test as this,
not to oppress the children with meddlesome over
regulation, but to serve as a standard toward
which all concerned should work. It would be of
great value in correcting faults that, if allowed to
become bad habits, will do much to injure the
child's happiness, efficiency, and healthy growth.
Scorecard for hygienic living:
Sleeping in the open, or with all bedroom windows
wide open. (Screened in warm weather.).. 10
Mattress (no feathers)
Small pillow ..
Bed clothing aired ....
Rise regularly at 7 or earlier
Light exercise on rising (five minutes).
Cold bath, unless ill
Hair brushed twenty-five times or more
Teeth cleaned at least morning and night ..
Individual towel...
Glass of water on rising ..
Hygienic breakfast-thorough chewing
At least one item from each of three classes of
food. Class one: fruit. Class' two: bread.
cereal, baked potatoes. Class three: eggs,
bacon, milk, fish, cheese
No candy or other food between meals
No active exercise for twenty minutes after a
hearty meal.
Carry books at arm's length and change hands
often .
......
Get best possible light at school
Use fully twenty minutes for lunch. (Not five
minutes eat and forty run)......
Hygienic lunchthorough chewing
At least one item from two classes. Class one:
bread and butter, crackers. Class two: milk,
soup, cold meat...
Two glasses of water in afternoon.
Vigorous exercise (tennis, baseball, running, etc.),
thirty minutes ...
Rest twenty minutes before dinner
Hygienic dinner
Attractive table, 1; chew well, 2; eat moder-
ately, 2; at least one item from three classes,
5. Class one: potatoes, bread, macaroni, rice.
Class two: soup, stew, roast, baked beans.
cheese. Class three: fruit, vegetables.
Study two hours (read if lessons are easy)
Light behind, above and sufficient
Light exercise before retiring..
Retire regularly before 10 p. m..
Glass of water before retiring
Clean hands, face, and mouth before retiring
Hygienic clothing ..
Correct posture
Hands and finger nails kept clean
All meals at regular times (not to vary more than
an hour)
... 2
Her Neo
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
QAVATOVAC
100
Use of coffee or tea deduct 2 per cent.
Use of alcohol or tobacco deduct 20 per cent.
[Copyright, 1916. by Frank Crane. ]


L
Food Hints
BY DR. FRANK CRANE
From a number of bulletins, official and other.
wise, that come to my desk I excerpt the following
health hints, which I have tried to translate from
their original medico-scientific language into plain
United States. If you begin by sacrificing in food
you may end by saving your life
The two things needed most in the kitchen are
heat and cold. And you can devise for yourself. a.
perfectly good home-made fireless cooker and re-
frigerator, if you know how. Write to The De-
partment of Agriculture, Washington, D. C., and
ask for Farmer's Bulletin 771. ,
That will show you how to make a fireless
cooker out of a pine box, two galvanized iron pails,
a piece of stone, some old papers. In it you can
cook oatmeal, soup/vegetables, dried fruits, pud-
dings, steamed bread and the like to perfection,
and with the minimum expense for heat.
The government will also show you how to
make a practical refrigerator out of an old wooden
set of shelves, which you can cover with an over-
coat of canton flannel, keeping it moist by wicks
which run to a pan of water on top of the appa-
ratus. You can'thus maintain a temperature of
50 degrees without ice.
Eat all the green vegetables and fruits you can.
The more of such foods we eat, the more cereal,
grain, and flour we will have to export, to help
feed our allies.
Don't waste milk. Save all the left-overs. From
sour milk you can easily make cottage cheese.
Skimmed milk is better for many purposes than
unskimmed. Use skimmed milk in cooking vege-
tables. It contains the protein the vegetables
lack. Every child should have a quart of milk a
day.
Use as little butter as possible. Good oleomar-
garine is as nutritious as good butter, tastes as
well, and is much less liable to spoil.
Peanut butter is a good substitute for meat, but
not for butter. Eat plenty of fish. At least one
meatless day a week will hurt nobody, and do most
of us good. Cheese, peas, beans, and nuts are
good substitutes for meats. Try a dish of maca-
roni and cheese instead of meat for dinner. Eat
cornmeal.
1. Give boys and girls between 15 and 21 plenty
of flour foods, butter and sugar.
[Copyright, 1917, by Frank Crane.]


"
S
.
" HE FED FEVERS.”—Dr. Graves.
HOW TO FEED THE SICK
OR,
DIET IN DISEASE.
FOR THE PROFESSION AND THE PEOPLE.
By
CH. GATCHELL, M. D.,
Formerly Professor of the Theory and Practice of Medicine, University of
Michigan; Fellow of The Pulte Medical College, Cincinnati, O.;
Clinical Lecturer and Attending Physician to Cook
County Hospital, Chicago.
SECOND EDITION, REVISED AND ENLARGED.
CHICAGO:
GROSS & DELBRIDGE.
1882.





PREFACE.
When entering upon the practice of my profession,
I well remember that one of the first questions which
greeted me was, “Doctor, what shall I eat ?” I also
recollect that in the college lecture-room I received no
special instruction which would aid me in making a
reply, and therefore, from necessity, I early began
searching for such information as would enable me to
answer intelligently this question, which was almost
daily repeated.
While it is expected that the profession may find
this book of value when called upon to answer the
frequently recurring question which suggested its
writing, yet, as the introduction indicates, the object
has been to adapt it more particularly to the wants of
the people, and to provide for them a practical work on
the suject of diet in disease-one which they may take
into the sick-room and into the kitchen.
Great care has been taken to select only such
recipes as have been obtained from reliable sources,
and many of them have stood the test of trial in my
owr practice.
Free use has been made of all works on kindred
subjects, and Chamber's “Manual of Diet” has been


PREFACE.
consulted, while Niemeyer's, Aitken's and Ruddock's
works on Practice, and Ziemssen’s Cyclopædia, have
contributed valuable hints. Acknowledgment is also
due Florence Nightingale's “Notes on Nursing,” and
the chapter on “The Sick-Room,” by Marion Harland.
With this introduction the book is sent on its mis-
sion in the hope that it may answer the important
question for others, as it has for me.
CH. GATCHELL.
UNIVERSITY OF MICHIGAN,
• Ann Arbor, 1879.


PREFACE TO SECOND EDITION.
The early exhaustion of the first edition of this
work has led me to hope that another may be received
with like favor.
In preparing this edition the entire work has been
revised, and many important changes made. The
number of chapters has been increased, and many
additional recipes have been inserted. The chapter
on the Dietetics of Infancy, in particular, has received
especial attention, and been much enlarged. .
Hoping that it may be the means of aiding in the
restoration to health of many sick ones, it is again
consigned to the profession and the people.
CH. GATCHELL.
CHICAGO, September, 1882.





TABLE OF CONTENTS.
INTRODUCTION.....
11.
CHAPTER I.-How to Feed the Baby.—The Use of Goat's Milk
- Condensed Milk - Cow's Milk – Fat – Caseine-Sugar-
Salts-Gelatine-Lime-water - Substitute for Mother's Milk
-Food for Infants Under Four Months and Over Four
Months-Oatmeal-water-Barley-water ........... 21.
CHAPTER II. -- The Care of the Milk. – Testing with Litmus
Paper-Milk of One Cow-Preparing Milk for the Baby-
Care of the Bottle - Kind of Nipple to Use—Method of
Feeding - How to Nurse the Baby - How to Choose a Wet
Nurse ...................
.............. 31.
CHAPTER III. – Diet in Cholera-Infantum. — Rules — Avoid
Starchy Food - Give Only Animal Food--Milk-Beef-tea-
Wine Whey-Change of Diet—Flour-ball-Bread.. 40.
CHAPTER IV.-How to Feed Fever-Patients.-Rules to Observe
- Milk Diet-Beef-tea-Wine Whey-Egg Nogg-Broths-
Diet for Typhoid Fever - Typhus Fever — Scarlet Fever.
....................... 47.
CHAPTER V.—Diet in Dyspepsia. — Rules for the Dyspeptic to
Observe-What to Avoid-Dishes Allowable-Toast-Dys-
pepsia Crackers-Clabbered Milk--Brown Bread-Wafers-
Aids to Digestion.—Pepsin-Digestive Fluid...... 55.
CHAPTER VI.-Diet in Constipation. What to Avoid—What to
Eat Oat-meal-Tamarinds-Dishes.- Rectal Alimentation.
-When Necessary-Rules to Observe-Beef-tea-Defibrin-
ated Blood-Cod-liver Oil...
66.


CONTENTS.
75.
97.
CHAPTER VII.- Diet in Consumption.-Stimulants Harmful-
Meats-Eggs-Milk-Koumiss-Cod-liver Oil—When Indi-
cated – How to Select – Malt Extract – Hypophosphites.
. ....... ....................... ...............
CHAPTER VIII.— Diet in Diabetes. — Vegetables Prohibited-
Fruits Prohibited—Vegetables and Fruits Allowable-Ani-
mal Food Allowable-Rules to Observe-Gluten Bread.-
Milk Cure.-Rules- Quantity.-Diet in Bright's Disease.-
Milk Diet.– Diet in Gravel. – Must be Strictly Vegetable.
.......... 83.
CHAPTER IX.-Diet for Travelers.--Light Eating-Vegetables.
Diet in Seasickness.............................. 93.
CHAPTER X.-Diet for the Corpulent. - What to Avoid—What
May be Eaten-Dietary for Breakfast, Dinner, Supper.-
Diet in Scrofula.– Diet in Rickets.-Diet in Scurvy.-Diet
in Chlorosis. - Diet in Collapse........
CHAPTER XI. - Diet in Rheumatism.-Meat to Be Avoided-
Alkaline Drink.- Diet in Asthma.-Dietary for Breakfast,
Dinner, Supper.-Diet in Heart Disease. -Diet in Alcohol-
ism ................!
CHAPTER XII.—Diet in Diarrhea. - Light Diet-Gruels-Rice.
Diet in Dysentery.—Diet in Cholera.-During the Attack,
After the Attack.- Diet in Diphtheria.-Keep the Patient
Well Nourished-Milk Punch-Egg Coffee.-Diet in Inflam-
mation of the Stomach - The Use of Ice.- Diet in Bilious-
ness......
........... 110.
CHAPTER XIII. — Diet for Convalescents.—Little Appetite till
Tongue Cleans-Recipes-Mutton-Game-Chicken-Vege-
tables-Cottage Cheese. ...
........ 117.
CHAPTER XIV. -- Recipes: - Beverages — Meats — Oysters —
Broths and Soups — Vegetables — Breads - Gruels – Blanc
Manges and Custards.........
104.
123.


INTRODUCTION.
The human body is composed of a great variety of
substances, and yet they are capable of classification
into a few simple groups. These substances, which
we know under the general name of foods, become
component parts of our bodies and enter into the
composition of living tissues. It is important to the
health of our bodies that we receive a due supply of
each of these different classes of foods. If we should
be entirely deprived of any one class our health would
seriously suffer, and sooner or later the body would
succumb to the disease which would inevitably result.
These elements are so generally distributed through-
out the animal and vegetable kingdoms, among those
substances upon which man relies for his sustenance,
that it requires little calculation on his part to supply
his body with the needed variety. The penalty of a
violation of this is seen in scurvy, a disease which
follows a diet deficient in potash combined with vege-
table acids, and all that is necessary to its cure is to
supply the system with food containing those elements
of which it has been deprived.
But in disease, on the other hand, the system loses
an undue amount of certain elements, and these must


12
INTRODUCTION.
be supplied in increased quantity in order to mako up
for the rapid loss. Thus in fevers we supply those
elements which make muscular and other tissue, which
waste very rapidly; in consumption we supply the
same, together with fats; in rickets we supply salts of
lime, in which the body is deficient.
Accordingly, the regulation of the diet in disease
consists in supplying those foods containing the ele-
ments which are lacking in the system,* and offering
them also in a form to be readily digested and assimi-
lated.
Hence, if we can learn the wants of the system, and
if we know in what state to introduce the required
aliment, we are prepared to intelligently feed the sick.
To teach this is the design of this work.
As already indicated, foods may be conveniently
divided into three different classes, which are named
as follows:
: Nitrogenized,
| Organic 3 Non-Nitrogenized.
Inorganic.
1. NITROGENIZED FOODS.
As the name denotes these all contain nitrogen.
They have for their bases certain principles called
* This, of course, does not apply to diabetes and diseases
treated on a similar plan, as the result of experiment; but, as a
general rule, it will hold good. I once had a diabetic patient to
whom no instructions regarding diet were given, as I wished for
a short time to try the effect of medicine uninfluenced by the
former. To my surprise the amount of sugar in the urine began
to increase rapidly. Inquiry elicited the fact that of his own
accord he had begun taking large quantities of sugar in order to
supply the loss, which he learned was taking place. He was
immediately dieted.


INTRODUCTION.
13
fibrin,* albumen and caseine. The chief foods of this
class are of animal origin, and eggs, milk, cheese, and
all meats contain them in abundance. In small pro-
portion, similar principles exist in some vegetables,
as gluten and legumine in wheat and peas respectively.
Foods of this class contain a large proportion of
nutrient matter, and of a kind which has to go through
but few changes before being converted into living
tissue. Their chief function is to act as tissue-builders.
They enter largely into the composition of muscular
and other tissue, and hence we give them in fevers, in
which there is great and rapid loss of flesh and waste
of tissue, in consumption and wasting-diseases gener-
ally.
These foods are all digested in the stomach, and
hence should not be given in conditions in which this
organ requires rest.
Beef is the chief food of this class, and is invalua-
ble in the dietetic treatment of the sick. “One of the
most important articles of diet for the sick is beef, and
it should be of good quality; the bone should not ex-
ceed 20 per cent., the fat should be firm, not yellow,
and free fom blood, and should not be in too great
proportion relatively; the muscle should be firm with-
out being tough, not too pale nor dark-colored, and
and should not present any marbling or lividity on
cross-section.”—(Bartholow.)
Mutton is more easily digested than beef and in
this respect to be preferred to the latter. It is, how-
ever,of less nutritive value. The broth of mutton has a
delicate and peculiar flavor which renders it especially
agreeable to the sick. It should be well freed from
fat.
* This term is meant to include muscle-fibrin, called by
Flint musculine.


14
INTRODUCTION.
Veal is less nutritious than beef, abounding in
gelatine. It is also more difficult of digestion than the
latter, and has a very limited use in the invalid's die-
tary.
Venison is more easily and quickly digested than
beef, but does not possess the same nutritive value.
Chicken is an important article of diet for the sick
and convalescent. It is agreeable to the taste and easy
of mastication and digestion. It is not, however, so
nourishing as beef; but probably enough so for all
ordinary purposes.
Pork, containing as it does much fat, is difficult of
digestion and finds no place, either fresh or cured, in
the invalid's dietary.
Salted meats are not very easy of digestion. They
are deficient in nutritive value and should not be taken
by the sick.
Fish is a nutritious food, but not adapted to the
wants of the invalid.
Salted fish is difficult of digestion and should never
be used by the sick.
Cheese is a rich food and cannot be taken by those
with dyspepsia or weak stomachs. In nutritive value
one pound of cheese is equal to three and a half pounds
of lean beef.
Oysters are highly nutritious, easy of digestion, and
usually well borne by a delicate stomach. Simply pre-
pared they form a valuable addition to the invalid's
dietary.
Eggs are rich in albumen. They are highly nutri-
tious, generally easy of digestion, and form a very
important part of the invalid's food. They should
never be cooked more than three minutes. The yolk
is more digestible than the white, if hard-boiled. Raw


INTRODUCTION.
15
or whipped eggs are among the most digestible of ali-
mentary substances.
Milk is one of the most important articles of food
for the sick, and life may be sustained for weeks on
this alone. It is highly nutritious, contains all the
elements which enter into the composition of the tis-
sues, and can be served up in many different forms
and be introduced into a great variety of other foods.
Some diseases can be cured by simply adopting a diet
consisting exclusively of milk.
There are some with whom milk disagrees either in
health or sickness. This cannot be accounted for,
being due to some idiosyncrasy. When this is the
case it can sometimes be remedied by adding a little
salt to each glass of milk—not enough to make it taste
salty. The addition of lime-water to the milk will
correct it for others.
Clabbered milk, sour milk and butter milk are equally
as nutritious as fresh milk and will be borne by many
stomachs which cannot tolerate the former. These
are valuable articles of diet which are too much neg-
lected.
Gelatine belongs to this class. It possesses scarcely
any nutritive value, and must not be relied upon as
food. On it alone any animal will starve. It may be
used as a vehicle for the introduction of other sub-
stances, or for its soothing properties alone.
II. NON-NITROGENIZED Foods.
The foods belonging to this class are sugars, starches
and fats, the first two being exclusively of vegetable
origin (liver-sugar being left out of account), while the
last-named is produced by both animals and vege-
tables.


16
INTRODUCTION.
While the nitrogenized foods in the main go to
build up tissue, these find their chief use in keeping up
the heat of the body.* Hence when the athlete wishes
to develop his muscles, he eats beef: when the Esqui-
maux wishes to fortify himself against cold, he eats
blubber.
All the principles of this class are fat-formers.
Mr. Banting found sugar to be the most active agent
of this kind that he used.
SUGAR has a very limited range in the invalid's die-
tary, being used chiefly for seasoning. It is especially
harmful in diabetes. It should never be taken by the
corpulent if they desire to decrease their weight.
Sugar-of-Milk is to be preferred to cane-sugar in
the preparation of dishes for infants.
STARCHES form a large and important part of our
food. As food for the sick they occupy a prominent
place. After the salivary glands become active, starch
forms an important part of the infant’s diet.
Corn-starch has but a limited use in the invalid's
dietary. It can be made into blanc-manges for the
convalescent. It is too heavy for most stomachs.
Sago is an excellent form of starch of which to
make dishes for the sick, as well as for infants. It is
to be preferred to tapioca, a similar product, because
the grains are finer and it can be rendered smoother,
and hence is easier of digestion.
Arrowroot is another starchy food much used in the
preparation of dishes for the sick and for infants. It
is excellent of the kind, but it must be remembered
that a child will starve if fed on starch alone. Do not
* Although the doctrine on this subject has been modified,
yet since each class finds its chief use in the direction indicated,
the statement, as made, will stand.


INTRODUCTION.
depend too much upon the arrow-root gruel, to the ex-
clusion of other foods.
Wheat. Preparations of this grain form many of
the most useful foods known to man. It contains all
the elements which enter into the composition of the
body. Wheat flour, however, as ordinarily prepared,
has been deprived of the most valuable consituents of
the grain, the salts and nitrogenous portions. The
flour which is made by the so-called “patent process”
is not open to this objection. Brown flour, or Graham
flour, also retains these elements.
This is a very valuable food and can be prepared in
a great variety of forms.
Corn, in the form of meal, hominy and samp, forms
an important food, but it finds no place in the invalid's
dietary. It contains more oil than the other grains,
and it is hard to digest.
- Oatmeal, has come to be a favorite article of diet
with many, but it must be remembered that it is a
very hearty food-almost as much so as meat, and it
requires a strong stomach to digest it. It is not a
proper food for invalids or dyspeptics. It will not
hurt horses.
Potatoes. These form a valuable food, but are not
well adapted to a diet for the sick. They are rich in
the starchy elements. The best potatoes are mealy
and powdery when boiled. Young potatoes, and old
waxy potatoes are indigestible and should never be
taken by those with weak stomachs.
Rice is said to be the chief food of nearly one-third
of the human race. It contains a greater proportion
of starch than any other vegetable. It is easy of diges-
tion, leaves very little residue, and is a useful food in
sickness, finding its chief place in bowel diseases.


18
INTRODUCTION.
Care must be taken to have it well cooked, or it will
defeat the very object for which it is given.
Gums, such as gum-Arabic and that which adheres
to flax-seed, have the same composition as starch.
They possess no nutritive value whatever, but pass
through the alimentary canal unchanged, and flax-
seed tea and similar preparations are useless as foods.
Fats—including oils—cannot be taken by those
with weak digestive powers. They are unfit foods for
fever-patients and those who suffer from indigestion.
In consumption fats are very useful, not only in sup-
plying the element which is deficient in the system,
but also in aiding the nutritive process through the
influence which they exert over cell-growth.
Inunctions of oils serve a valuable purpose when it
is impossible to take them by the stomach and yet it is
desired to keep up nutrition. .,
Cream is too rich for most invalids. It should
never be used in febrile conditions, but is of value in
consumption and wasting diseases.
Butter may be placed in the same category with
cream. Consumptives should use it liberally.
Cod-liver oil has a deservedly high reputation in
the treatment of a certain class of diseases, especially
in consumption. While the oil undoubtedly is the im-
portant agent, some ascribe to the iodine which all
cod-liver oil contains, its peculiar virtue in this dis-
ease. It holds an important place also in the treat-
ment of scrofula and marasmus.
Olive oil may be substituted for the cod-liver oil if
the latter disagree. It is equally as good as an inunc-
tion.


INTRODUCTION.
19
III. INORGANIC FOODS.
While the principles belonging to this class cannot
of themselves support life, yet, since they are as neces-
sary to the proper constitution of the body as any
other, they occupy the position of a food and must be
considered as belonging to the class of alimentary sub-
stances. While some of these go to the formation of
solid tissue, as lime in the bones, their general purpose
would seem to be to exert some sort of control over the
processes of nutrition.
Water is the most important of the inorganic princi-
ples. It enters into the composition of all the tissues
of the body. Some diseases are much benefited simply
by drinking large quantities of “soft” water. The im-
portant point to be observed in the use of this princi-
ple is to obtain it in as pure a state as possible.
Salt enters into the composition of almost all our
food, but in insufficient quantities to satisfy the de-
mands of the system. It exerts a favorable influence
over the processes of nutrition, and if entirely deprived
of it disease will surely follow.
Iron exists in our food, both animal and vegetable,
in sufficient quantity to satisfy the wants of the system
in health. In those diseased conditions in which it is
deficient it must be supplied in increased quantities.
Phosphate-of-Lime is supplied in combination with
animal and vegetable foods. When it is deficient in
the system, as in rickets, it should be artificially intro-
duced.


CHAPTER I.
How to Feed the Baby.
It is a fact, well known to medical men, that one.
third of the children brought into the world die before
they complete their fifth year of existence. While
there are various causes which combine to produce
this fearful rate of mortality, probably there is none
which is so directly responsible as improper food and
improper feeding. It was his knowledge of this which
led Sir C. Clark, an eminent London physician, to say-
“The ignorance of mothers in feeding children is worth
a thousand pounds a year to me.” And this signifi-
cant statement has been made in various terms by
many physicians.
Since the health of the child is directly dependent
on the nature of the food which it receives, this be-
comes a question of vital importance, to which too
much attention cannot be paid, and it is designed, in
this chapter, to convey to mothers and nurses such
information as will enable them to avoid those errors
of feeding which are responsible for much of the ill-
health of infancy and childhood.
And first, it cannot be insisted upon with sufficient
emphasis, that there is no reliable substitute for the
mother's milk, and, until the proper period for weaning
has arrived, in sickness or in health, the child will


22
DIET IN DISEASE.
thrive best on that food which was designed for it by
nature. Mother's milk is made for babies-cow's
milk is made for calves. Human milk has another
immeasurable advantage over cow's milk, in that it is
always fresh.
But the time arrives when a change becomes neces-
sary, and then it is that we must seek for something
to replace that food which is now no longer the child's
natural aliment, or of which circumstances deprive it.
There are two periods in the infant's life when
especial care is called for in the management of its
diet-at the time of weaning, whether this be premature
or at the usual age, and in its “second summer,” when it
is so liable to disturbances of the stomach and bowels.
Until the child is old enough to live on a mixed
diet, milk is its natural aliment; and the important
object to be kept in view is to give it a preparation as
nearly as possible resembling the mother's milk, and
to give this before any change has taken place in it-
that is, before it has in the least degree “turned.” While
it is true, as already stated, that mother's milk is the
child's natural aliment during its nursing life, yet, when
the period of weaning has arrived, we are compelled to
resort to the milk of the lower animals for its newly-
adopted food.
Goat's MILK.
If the child be deprived of its mother's milk, the
best substitute is goat's milk, if this can be obtained
fresh and pure. As compared to cow's milk, it con-
tains more sugar-of-milk than the former, and it is less
liable to become acid. As a substitute for mother's
milk I would recommend this above anything else that
it is possible to obtain.


HOW TO FEED THE BABY.
23
But it is so scarce an article in this country that
we must seek for something which it is not so difficult
to procure.
CONDENSED MILK.
This must sometimes be relied upon for feeding the
baby, and it is to be preferred to ordinary milk, unless
you are certain that the latter is fresh and pure.
Often, when traveling, we are compelled to rely upon
its use, and then it is the best substitute that can be
obtained. If it be used at all, the American brands
will be found to be better than the Swiss, as the
former are more apt to be freshly prepared. Be care-
ful not to prepare it too strong.
Cow's MILK.
After all, our main dependence must be placed
upon that milk which all can obtain in such abun-
dance-cow's milk. But in its natural state it cannot
be fed to a young child, and it requires some modifica-
tion in order to fit it for the infant organism. Both
cow's milk and human milk contain, in addition to a
large per centage of water, which is greater in the
latter than in the former, the following elements:
Fat. — This, in the form of minute globules, is dis-
tributed throughout the mass of fresh milk. After the
milk has stood for several hours it rises to the top as
cream, and, when churned, becomes butter. It is an im-
portant element of nutrition, but when given in too
great quantity is a source of harm, becoming converted
into fatty acids and setting up indigestion. The pro-
portion of butter in cow's milk is greater than in human
milk.
Caseine. This is the cheesy part of the milk, which
coagulates and forms the curd. It contains very im-


24
DIET IN DISEASE.
portant elements of nutrition, but requires strong and
healthy powers of digestion to render it capable of
assimilation. Cow's milk contains a greater propor.
tion of caseine than does human milk.
Sugar.-There is a peculiar form of sugar, known
as sugar-of-milk, in all milks. This is much easier of
digestion than the common cane sugar, which we use
on our table. There is a less proportion of sugar-of-
milk in cow's milk than in human milk.
Sults.—There are numerous salts in milk, among
the more prominent of which are the phosphates of
lime, soda, and potassa, all of which perform very im-
portant parts in the processes of nutrition. These
exist in cow's milk in greater proportion than in human.
There is also common salt, or chloride of sodium,
which is of equal importance to those already named.
There is, relatively, less common salt in cow's milk
than in human milk. There is, relatively, a smaller
amount of free alkali in cow's milk than in human
milk, and hence the former is more apt to become acid
than is the latter.
A review of what has been given concerning the
relative amounts of the different constituents of these
two kinds of milk, teaches that in order to so modify
cow's milk as to make it more suitable for the baby's
use, it is necessary to
Decrease the proportion of
Caseine
and Butter,
and at the same time increase the proportion of
Water,
Sugar,
Common Salt,
and Free Alkali.


HOW TO FEED THE BABY.
25
Now, if cow's milk be diluted by simply adding
water to it, the first of these is accomplished, and the
proportion of the solids is correspondingly decreased.
But this is not enough. There is still another object to
accomplish.
“The important difference between woman's and
cow's milk is that the caseine of woman's milk
curdles in the stomach into small, light flakes,
forming a very loose jelly, while that of cow's milk
coagulates into large compact lumps. The loose flakes
of the woman's milk are easily digested and assimi-
lated: the firm lumps of caseine of the cow's milk,
the infantile gastric juices are incapable of dissolving.
They are thrown up again, or wander through the
whole intestinal tract as large, sour, undigested
masses.”—(Vogel).
Therefore, in order to render the cow's milk diges-
tible for the infant's stomach, we must prepare it
in such a way as to obviate this tendency on the part
of the caseine to coagulate into large, compact masses.
This we can in a great measure accomplish by diluting
the milk with some mucilaginous liquid, which shall
hold the caseine in suspension, so that it shall be
slowly and gradually attacked by the gastric juice,
thus producing a looser clot, on which the digestive
fluids and the peristaltic motions of the stomach have
a better opportunity to act.
There are several articles which may be used for
this purpose. For very young infants the most appro-
priate are preparations of gelatine, isinglass, or gum
Arabic.


HOW TO FEED THE BABY.
27
And before going further let me give a word o
advice concerning the purity of the different articles to
be added to the milk.
Water.-Let this be a pure, soft water. Above all
things is this caution necessary here in Chicago, where,
at some seasons of the year, our lake water is so con-
taminated by the city sewage as to be the cause of
much sickness among both children and adults. Use
for the baby Waukesha, or some other pure spring-
water. That from the Douglas Park artesian well is
excellent. If spring-water cannoć be obtained, do not
use the lake water until it has been first boiled and
filtered.
A very good filter can be made out of a common
earthen flower-pot. Get a new flower pot, with a hole
in the bottom; line it with a piece of new canton-flan-
nel; put into the bottom of this, to the depth of two
inches, some clean sand; over this put a layer of
pounded charcoal, and fill up with fine gravel. This
domestic filter will answer the purpose of the most
elaborate, and is very easily made. After several
weeks' use it should be renewed.
Sugar-of-milk.- Do not use the ordinary cane
sugar, but get of some reliable druggist a half pound
or a pound of sugar-of-milk. This is the kind of sugar
which naturally exists in milk, and it is much more
easily digested than the former.
Lime-water must also be added, in order to supply
the free alkali which, it has been said, is deficient in
cow's milk, the absence of which renders it so much
more liable to become acid. This you can get of a
druggist, or prepare according to the following:


28
DIET IN DISEASE.
Recipe 3.
LINE-WATER.
Get a piece of unslacked lime the size of an egg,
break it up, put into a clean quart bottle, and fill up
the bottle with rain-water. Let this stand over night;
the next morning it is ready for use. There will still
be a heavy sediment of lime in the bottom of the bottle,
but the water will have taken up all that it can dis-
solve. When you have used all the water in the bottle,
fill up again with water on the lime which remains,
and repeat this again and again as long as the lime
lasts. Do not shake the bottle, but use the clear lime-
water off the top.
Common salt must also be added, for it performs
an important part in assisting in the digestion and
assimilation of other food elements, and, as compared
to the other mineral ingredients, it is contained in
cow's milk in insufficient quantity.
Food for Infants Under Four Months of Age.
With the knowledge which we have gained, we are
now prepared to compound a food which is recom-
mended as being an excellent substitute for mother's
milk.
Recipe 4.
SUBSTITUTE FOR MOTHER'S MILK.
Fresh cow's milk, - one-half pint;
Pure water, - - - one-half pint;
Gelatine, - -
one tablespoonful;
Sugar-of-milk, - - one teaspoonful;
Salt, - - - - one saltspoonful;
Lime-water - - - one tablespoonful.


HOW TO FEED THE BABY.
29
Let the water be hot, and in it dissolve the sugar
and a pinch of salt; stir in the gelatine, and it will
soon melt; now add the milk and the lime-water,
stirring all well together, and it is ready to be put into
the nursing bottle.
If the child be under one month of age, the propor-
tion of water should be increased. For very young
children it is often well, also, to substitute the gum
Arabic water for the gelatine. In the above recipe,
use one teaspoonful of the gum Arabic syrup (R. 2) in
place of the tablespoonful of gelatine.
Food for Infants Over Four Months of Age.
In preparing food for infants over four months of
age, the proportion of milk should be increased and
also we may add some preparation possessing nutri-
tive value. This will be found in oatmeal-water and
barley-water.
Recipe 5.
OATMEAL-WATER.
Oatmeal, - - - one teacupful;
Cold water - - - one pint;
Salt, - - - - one saltspoonful.
Stir the oatmeal and the salt into the water and
let it soak over night, or all day. Strain thoroughly
through a thick napkin. It is very important that this
be well strained, so as to leave no solid particles of
oatmeal, as their presence in the child's food would
irritate the bowels, and set up trouble which did not
previously exist.


DIET IN DISEASE.
Recipe 6.
BARLEY-WATER.
Pearl-barley, - - two tablespoonfuls ;
Water, - - - one pint;
Salt - - - one saltspoonful.
Wash the barley and soak it half an hour in a little
luke-warm water previously salted. Pour it into a
pint of boiling water, letting it simmer one-half hour.
When done, strain into a pitcher.
Now the baby's food may be prepared by adding to
the milk oatmeal-water, or barley-water. For a single
feeding, take of
Recipe 7.
Milk, - - - - one teacupful ;
Barley-water, - - - one teacupful;
Sugar-of-milk, - - one teaspoonful;
Lime-water, - - - two teaspoonfuls;
Heat this by setting the vessel in which they are
mixed in a pan of hot water. When warm it is ready
for the bottle.
These preparations of oatmeal and barley are
nutritive, and at the same time, from their bland,
mucilaginous character, they aid the digestion or ihe
milk by preventing the formation of hard lumps of
caseine.
Use the oatmeal-water if the bowels be inclined to
constipation; the barley-water if the bowels be loose.


HOW TO FEED THE BABY.
31
.
CHAPTER II.
The Care of the Milk.
The following directions, though they may seem to
be unnecessarily minute in detail, are of the utmost
importance, and Florence Nightingale, than whom
there is no higher authority on the subject, would con-
sider that the half had not been told. Although it
involves some trouble (if it be so considered), yet it is
much less trouble than it is to care for a sick baby,
and too much attention cannot be paid to this subject.
Have the milk brought to the house twice a day,
and let the morning's supply be brought as early as
possible. Be sure that this is not the milk of the
previous night. As soon as the milk arrives, test it to
see if it is sweet. Keep on hand at all times some
blue litmus paper. This can be obtained at any drug
store. Take a piece of this blue paper, about the size
of the large blade of a penknife, and dip it into the
milk. If the paper turns from blue to red in color, it
indicates that the milk is acid,-it has begun to sour,
and is unfit for the baby's use. Throw it away, or use
it for some other purpose, and get some sweet milk for
the baby.
By dipping a piece of litmus paper into vinegar, or
any other acid, you can see the character of the
change which will take place if it be dipped into sour
milk. If the change in color be but slight, it is enough
to condemn the milk.


32
DIET IN DISEASE.
Test the milk with litmus, not only when first
brought to the house, but at intervals during the day,
when you are about to prepare each fresh mess of
food. If at any time the litmus shows it to be “turned,”
get some fresh milk for the baby.
If possible, let it be the milk of but one cow. If the
milk of but a single cow cannot be obtained, that from
a number of cows, mixed-as ordinarily contained in a
dairyman's milk can—will be more uniform in quality
than if frequent changes be made.
Do not let the milk-man bring you skim-milk. If
the milk has already been robbed of its cream, then
this deficiency must be supplied by the addition of a
little cream obtained from some other source.
In hot weather the milk intended for the baby's
use may be scalded as soon as received. Do not let it
boil, but just scald it. If it should boil, throw it away
and get a new supply. If scalded it will keep better.
Keep the baby's milk separate from that intended for
general use.
As soon as the milk is received add to it lime-water,
in the proportion of two tablespoonfuls to the pint of
milk.
All pans and other utensils which may contain the
milk, should be well scalded and scoured, washed with
soda, rinsed with clean, cold water, and dried.
The best vessel in which to keep the milk is a
crock, which should be kept for the purpose, and should
be well scalded, scoured, rinsed and dried as soon as
emptied. Keep two such crocks, and let one be drying
while the other is in use. Cover the crock with a clean,
folded napkin, or folded towel (this excludes the air
more effectually than can be done by a dish or hard
cover) and set it in the coolest place to be found, going


HOW TO FEED THE BABY.
33
to it as often as necessary to dip out—with a clean
cup—the small quantity wanted for the baby.
If the air of the refrigerator is not laden with the
odor of cooked meat and vegetables, this will be the
best place for it. Otherwise set the crock in a pan,
surround it with ice or cold water, and set it in the
cellar.
Remember that milk has a remarkable property of
absorbing odors and deleterious matters, and it should
be kept in the purest atmosphere that can be found.
The germs of disease, absorbed from the atmosphere,
have been known to be conveyed in milk.
To Prepare the Milk for the Baby.
Take from the crock enough for one feeding, and
prepare it as already directed. If the milk-man has
already anticipated you, do not add so much water.
Put the milk into the nursing-bottle, and use im-
mediately. After the child has had sufficient, throw
the rest away—it is the best economy in the world!
If allowed to stand in a warm place, it soon becomes :
unfit for use. Prepare it fresh, according to the above
directions, every time the child needs feeding. Do not
use the same bottle of milk throughout the night-
prepare it fresh at each feeding, as you would during
the day.
Never put a second supply of milk into a bottle con-
taining the remains of a former-use a fresh and clean
bottle, even though no more than an hour has elapsed
since the last one has been used.


HOW TO FEED THE BABY.
35
been better devised if they had been calculated for the
purpose of slaughtering every innocent who grasped
them in their mouths. They are pernicious in the ex-
treme, and the cause of much sickness. They contain
so many obscure crevices that it is absolutely impossi-
ble to keep them clean. I have cut open the tubes
belonging to several of these, which had been in use
for some time, and found every one inhabited by a
fungous growth, which would contaminate every ounce
of milk passing through them.
The plain thimble-shaped, rubber cap is the only
suitable nipple to use for the baby's bottle.
Feeding the Baby.
The quantity to be given at each feeding will vary
with the constitution and temperament of the child.
A little experience will teach how much the child cares
for, and afterwards the amount prepared can be regu-
lated accordingly. About four ounces at a feeding is
sufficient.
Do not give the bottle too often. According to the
age of the child, the interval may be from two to four
hours. In the case of a very young child, after one
good feeding, the stomach is not in a condition to re-
ceive more, short of an interval of two hours. For
older children the interval may be lengthened.
Be careful not to over-feed. This is not an uncom-
com fault on the part of mothers, and more children
suffer from the effects of too much food than from too
little. As soon as the child shows the least sign that
it has had enough, take the bottle away. The habit of
taking a little food every few minutes interferes with
digestion.


36
DIET IN DISEASE.
Do not feed the child while on its back, or lying
down. Do not bounce the baby about after feeding,
lest it throw up what it has taken. Let it lie quietly
for at least half an hour.
How to Nurse the Baby.
If both mother and child are in good health, no
directions on this subject are necessary more than the
dictates of nature afford. Young mothers, however,
commit a few errors which, with a little instruction,
they may be spared.
And first, do not ruin a child's health by putting it
to the breast every time it cries. This is the only
means it has of expressing its emotions. “If it is
hungry, it cries; if it is overfed it cries; if it suffers
from the prick of a pin, it cries; if it lies too long in
one position, so as to receive undue pressure on any
one part, it cries; if it is exposed to cold, or any part
of its dress is too tight, or it is held in an awkward
position, or is exposed to too bright a light or too loud
a sound, it can indicate its discomfort only by its cries.
And yet the one remedy of ignorant nurses for so many
different evils is, not to find out and remove the true
cause of offense, but to offer the child the breast."
If you have regular intervals for nursing, the child
will be less apt to fret for the breast than it will if it is
given whenever it cries or becomes uneasy.
As a rule, during the first month of life the child
should receive the breast about every two hours during
the day, and about three times during the night.
After the first month the intervals may be
lengthened, and it may then be fed about every three
hours during the day, and only twice during the night.
The infant should be fed in this way until after
the appearance of the first teeth, or until it is eight


38
DIET IN DISEASE.
The nurse should, of course, be in perfect health.
Reject those who are cachectic, or who have any taint
of scrofula, consumption, tubercular affection, specific
disease, or other communicable malady. There
should be no return of her catamenia.
As these points should in all cases be referred to
the family physician, it is not necessary to give specific
instructions in a work of this character.
Her age should be but little, if any, greater than
that of the mother.
Her breasts should be full, plump and well formed,
and she should be able to suckle with both breasts.
There is danger of the child becoming deformed,
or squinting, if it nurse on but one side.
The nipples should be prominent, so as to be easily
grasped by the child, and be free from cracks or sores.
The milk should flow freely, and when dropped in
water produce a cloudy appearance, and not sink to
the bottom in thick drops. The nurse's milk should
not be older than the child which is to be nursed.
There is less objection to giving “young milk” to an
older child. Milk that is over twelve months old
should not be depended upon to nourish a young babe.
If for any reason a mother is unable to nurse her
babe, then it is wise to provide a good wet nurse, But
let me caution physicians and mothers against getting
a wet-nurse for a sick baby. With intelligent care it is
possible to administer to the child any desired variety
of food, and the physician has the matter of nutrition
entirely within his own control, but if a wet-nurse
enter into the problem, you have all the annoyances
of sore nipples, mental emotions and caked breasts to
contend against, and you have no more control of the
child's diet than you have of the clouds in the heavens.


HOW TO FEED THE BABY.
How to Wean the Baby.
If there be nothing of special importance to demand
the weaning of the child at an earlier period, this
should be begun when it is about nine months old, by
· which time it will generally have cut several teeth. In
fact, the weaning should not be begun until two or
more teeth have made their appearance.
Begin the weaning when the child is strong and
well. If it has become reduced by disease, or is
suffering from an acute attack, postpone the ordeal
until it is again in good health.
Do not wean during the summer season. Select a
season of the year when the weather is moderate.
March, April or May are favorable months, as are also
October and November.
Prepare the child for the weaning process by getting
it gradually accustomed to other food besides its
mother's milk. Give milk from a bottle, or feed it soft
spoon-victuals, such as arrow-root, sago, cracker soaked
in milk, or any of the numerous articles recommended
in the next section.
At the same time give the breast at longer intervals,
so as to accustom the child not to expect it.
When you once begin the weaning process, be firm
and unrelenting; take no back-steps.
The process should occupy about twelve or fourteen
days, so that at the end of two weeks, at the most, the
breast can be entirely dispensed with.
It is better to excite an aversion to the breast than
to have the child fretting for it. This can be done by
touching the nipples with some bitter substance, such
as a little salt or soap.


40
DIET IN DISEASE.
After weaning, it is important that the child's
stomach should not be overtaxed. Often at this time
the foundation of a weak stomach is laid.
CHAPTER III.
Diet in Cholera-Infantum.
.
Many of the directions already given will also ap-
ply to the feeding of the baby in cholera-infantum, or
“summer complaint.” It is even more important at
this time that the strictest attention should be given to
the care of the milk and nursing bottle. Keeping this
in mind, the proper care of the infant during the sum-
mer months may be summed up in these three
RULES:
Keep the baby cool;
Let it have plenty of fresh air;
Let it have no food in which the process of fermenta-
tion has begun.
If these instructions be rigidly observed, the child
need not see a sick day)
The first and most important thing to learn in the
dietetic treatment of cholera-infantum, is to
Give no starchy foods whatever !
Flour, arrow-root, sago, and the like will do absolute
harm, for they will ferment and aggravate the disease.
In fact, the use of starchy food, or food containing


HOW TO FEED THE BABY.
41
starch, is in many instances the direct cause of sum-
mer diarrhea and cholera-infantum.
In order to digest starch it requires an active secre-
tion of the juices of certain glands — the salivary
glands and the pancreas—which in young children are
still undeveloped. This, and the further fact that
milk, the food which mother Nature has prepared for
infants, contains no starch whatever, is sufficient indica-
tion that it should not form a part of their diet. Nor
is this deduction necessary, for practical experience
teaches the same lesson.
Hence, bread, crackers, rice, arrow-root, sago and
other food containing starch, should be carefully ex-
sluded from the infant's dietary.
Dr. C. H. F. Routh, of London, says: “I cannot
conceive of anything more injurious than this popular
arrow-root feeding. I believe it is a cause of the death
of many infants.”
In the Foundlings Hospital, in Paris, M. Guillot
noticed one season that the mortality rate was unusu-
ally great. On investigation he found that the passages
from the bowels of almost all the children had a jelly-
like appearance. He applied iodine to it, with the
result of changing its color to a deep blue, thus showing
that the starchy food was passed entirely undigested.
This is an experiment that any mother can repeat.
Get at the drug store half an ounce of tincture of
iodine. If there be a suspicion that there may be
undigested starch in the stools, drop a little of the iodine
into it. If it turns blue where the iodine touches, it is
positive evidence of the presence of starch.
Hence, all food given at this time should be of ani-
mal origin.


DIET IN DISEASE.
SCALDED MILK
may be given, if retained on the stomach. Prepare it
with lime-water and sugar-of-milk, with a small pinch of
pepsin in it. Condensed milk may be used if perfectly
pure and fresh milk cannot be obtained.
BEEF-TEA.
When the child is in a weak and low condition,
beef-tea (page -) is to be preferred to all other foods.
Give a good article of beef-tea, as much as the child
can take and retain, repeated at frequent intervals.
Remember that in that low and prostrate condition
into which children with this disease so rapidly run,
beef-tea is the most important dietetic article that can
be given. It is stimulating, and rouses the waning
strength. After getting up a reaction by its use, give
again condensed milk, fresh milk, or infant's food.
Recipe 8.
RAW MEAT.
Scraped beef has been successfully used in the die-
tetic treatment of cholera-infantum. Take a piece of
fresh beef with one surface cut across the grain; scrape
this surface with a spoon until as much of the pulp is
scraped off as possible. Now, with a sharp knife, take
off a thin slice and make a fresh surface and scrape
as before, repeating this until it has all been reduced
to a soft puree. By this method the indigestible fibrous
part of the meat is rejected. Feed this puree to the
baby, after adding a little fine salt to it. A little pep-
sin will aid its digestion.
Many sick children have been brought up from very
low conditions on this diet alone.


HOW TO FEED THE BABY.
43
Recipe 9.
ALBUMEN WATER.
Cold water, - - - one half pint;
Whites of two eggs;
Sugar-of-milk, - - - one teaspoonful.
Drop the whites of the eggs into the water and stir
gently, without beating, until they are well mixed.
Sweeten. Give cold or frozen.
This will sometimes be found to be a valuable aid
in nourishing a child when sick with diarrhoca.
Recipe 10.
WINE WHEY.
Fresh milk, - - - one pint;
Sugar-of-milk, - - - one teaspoonful;
· Sherry wine, - - one teacupful.
Heat the milk to the boiling point, and add the wine.
Let it simmer gently until the curd forms. Strain
through a cloth and sweeten with the sugar.
This will sometimes agree with the sick child when
other foods fail.
Sometimes, when the child is very low, a little
brandy added to its food helps to stimulate and get up
a reaction.
Koumiss (page -), will be eagerly taken by some
sick children when all other foods are rejected, and many
sick babies have been brought up from very low condi-
tions on this alone.
The preparations of milk, with gelatine, gum arabic,
or barley water, may be tried if other foods disagree.
Sometimes, what agrees in one case will fail in another,
and we must change until a food is found which will
suit the given case. It is thought that it will not often


44
DIET IN DISEASE.
be necessary to search outside of those here recom-
mended.
The natural reaction of the contents of the bowels
is alkaline. In Cholera infantum, or the bowel com-
plaints of infancy, they often become acid in reaction,
and then the stools become green in color, for acid,
acting on the bile, with which all healthy passages are
colored, changes it from a yellow, the natural color, to
green. Hence, a change in color from green to yellow
is favorable, for it shows that the secretions are losing
their acid character.
Change of Diet.
Milk should form the child's food for the first six
months. No starchy food is needed, nor can it be
digested until the teeth appear, and the “dribbling"
shows that the glands are secreting an abundance of
saliva. Before this the child can starve on arrow-root
and other starches. Even after this period the diet
should still consist principally of milk, to which may
be gradually added simple articles of food after the
child is a year old.
At this time the best thing with which to thicken the
child's milk, in order to add to its nutritive value, is
the flour ball.
Recipe 11.
FLOUR BALL.
Flour, - - - one pound;
Salt, - - - - one teaspoonful ;
Sugar-of-milk, - - one teaspoonful;
Cold water, - - - four tablespoonfuls.


HOW TO FEED THE BABY.
45
Mix these well together; tie the mass up tightly in
a stout muslin cloth, or a pudding-bag, so as to form
a firm ball. Boil this in a kettle of water from early
morning until bedtime. Take it out and hang it up to
drain and dry. The next day open it and peel off from
the surface the layer of dough which will be found.
There will remain a hard, solid ball. Dry this in the
sun or in the open oven. Keep it in a dry, cool place,
and, as it is needed, shave off from one side two or
three teaspoonfuls, make this into a paste, free from
lumps, with a little water, stir this into a pint of milk
and scald it, being careful not to let it boil.
In the flour ball the starch of the flour is changed
into gluten, which makes a highly digestible and nutri-
tious food for infants. You need not seek further, or
ask for greater variety—the child will thrive well on the
milk and gluten.
If the sugar-of-milk be not at hand, it may be made
with this omitted.
Recipe 12.
BREAD JELLY.
A quantity of the soft part of a loaf is broken up,
and boiling water being poured over it, it is covered
and allowed to steep for some time; the water is then
drained off completely and fresh water added, and the
whole placed on the fire and allowed to boil slowly for
some time until it becomes smooth; the water is then
pressed out and the bread, on cooling, forms a thick
jelly, a portion of which is to be mixed with milk or
water, as wanted.
This bread jelly, recommended by Dr. Churchill, is
very nourishing, and can often be taken when other
things disagree.


HOW TO FEED FEVER-PATIENTS.
47
CHAPTER IV.
How to Feed Fever-Patients.
There is good reason to think that in times past
many fever-patients were literally starved to death for
want of food to nourish them, as well as famished for
want of water to liquefy the blood and cool their
parched and bleeding lips. But this practice is now
abandoned, the old notion that we should “stuff a
cold and starve a fever,” has long since given way to
the modified doctrine that both the cold and the fever
should be well fed.
It was the great Dr. Graves, of Dublin, who said
that he desired no greater epitaph on his tombstone
than simply the three words, “He fed fevers.” To the
reform which he thus initiated we owe many lives, for,
no doubt, under the old and erroneous method of keep-
ing the patient on a low diet for fear of adding “fuel
to the flames," many poor victims were actually starved
to death when recovery would have followed had they
been properly nourished.
But care and judgment in the management of the
dietetics is as important as the medicinal treatment
itself, and a certain plan must be observed. The in-
structions which follow will apply to almost all the
acute fevers. It is well to keep in mind a few general
RULES.
1. Give no solid food to a fever-patient.
2. Let the food be simple but nutritious.
3 Give food at frequent intervals and in small
quontities.


48
DIET IN DISEASE.
4. Let a fever-patient have all the cold water that
he wants to drink.
5. Solid food given during convalescence will often
cause a relapse.
6. If the patient be properly nourished from the
outset there will be little need of alcoholic stimulants.
Remember also that those fever-patients who have
been properly nourished will make the best recoveries.
If the patient's mouth be foul, the lips, teeth
and tongue covered with “sordes,” before giving food
cleanse the mouth with cold water containing a little
lemon-juice, using a swab or the corner of a napkin.
A little of the liquor-permanganate-of-potash may also
be used for this purpose.
When a patient is weak and lying on his back, it is
exceedingly tiresome for him to take food or drink a
spoonful at a time; even this slight effort wearies him.
At such a time none but liquid food should be given,
and this through a bent glass tube.
Food for fever-patients should be fluid in form,
easy of digestion and highly nutritious.
MILK.
No better form of food than this can be chosen, if
it agree with the patient.
Give to the patient regularly every two hours a tea-
cupful of milk. This may be fresh from the cow, or
scalded, or ice-cold, to suit the fancy of the sick one.
When but little food can be taken it is a good plan to
have a pitcher of iced-milk, and when the patient com-
plains of thirst give this instead of water. Typhoid-
fever patients who are fed on nothing but milk through-
out the course of the disease make excellent recoveries.
The best way of administering it is to let the patient
draw it through a bent tube.


HOW TO FEED FEVER-PATIENTS.
Take a pound of fresh mutton, free from fat; cut
into thin slices with a sharp knife; put into a suitable
dish, salt, pour over it a quart of cold water and let it
simmer over a slow fire for an hour, then let it boil for
an hour longer. Strain off the broth through a sieve.
refusing the meat fibre. Season with salt.
Recipe 19.
BEEF BROTH
may be made according to the same recipe, taking a
pound of beef free from fat. A piece of the neck or
shoulder is best. These broths may be thickened with
sago if desired.
Recipe 20.
CHICKEN BROTH.
Take a tender chicken; remove the skin and all fat.
Cut it in two longitudinally and remove the lungs,
which will be found attached to the back. Now cut
these halves into small pieces, cutting through bones
and flesh. Put these pieces into a suitable dish, salt,
pour on a quart of cold water and let it simmer for an
hour and a half, then set it on a hearth or back of the
stove and keep up the heat for half an hour longer.
Strain through a sieve or coarse towel to separate the
broth from the bones and fibre. Season to taste.
Thicken with a little flour or sago if desired.
The yolk of an egg beaten up in any of these broths
adds greatly to their nutritive value.
This dietary is intended to apply to any of the
essential as well as to the symptomatic fevers. But
some of them require special mention.
Typhoid Fever.
This fever is generally protracted and exhausting,
and the diet needs careful attention, especially when


DIET IN DYSPEPSIA.
55
CHAPTER V.
Diet in Dyspepsia.
Since this disease is generally produced by errors
in diet, no plan of treatment which does not involve a
careful regulation of this important matter can ever be
successful in effecting a cure. While it is true that
"what is one man's meat is another man's poison,”
yet a strict observance of the dietary here given cannot
fail to benefit every case, and it will cure in many. It
is important to the success of the treatment that, once
begun, it be faithfully carried out, and the instructions
given be rigidly observed. If this be done, it is not
too much to say that every sufferer from this very
common complaint may be restored to a state of
health.
Dyspeptics should adhere to the following
RULES :
1. Eat slowly.
2. Masticate thoroughly.
3. Never eat when tired.
. 4. Avoid exercise immediately after a meal.
5. Do not eat “between meals," or be constantly
“nibbling,”
6. Never overload the stomach, or eat until you
· feel oppressed.
7. Do not drink large quantities during or after a
meals; a moderate quantity will do no harm.


DIET IN DISEASE.
What Dyspeptics Should Not Eat.
Peas,
Herring,
Beans,
Sausage,
Hash,
Sardines,
Ham,
Mackeral,
Fish,
Salt-meats,
Cakes,
Fresh bread,
Cheese,
Griddle-cakes,
Cabbage,
Raw vegetables,
Cucumbers,
Young potatoes,
Confections,
Old, waxy potatoes.
Pastries.
Drink no tea or coffee.
Never eat meat that has been twice-cooked.
Fats and pastries are especially to be avoided.
Eat no sweet puddings, sauces, or the like, at the
end of a meal.
Flatulence is more apt to follow the use of vegeta-
ble than of animal food.
Some can eat with impunity what disagrees with
others; avoid everything which disagrees with you.
The use of alcoholic beverages will produce dys-
pepsia, and aggravate one already existing.
Eat no fresh bread. All bread should be stale or
toasted, and the crust is to be preferred to the crumb.
And in his connection I take pleasure in giving the
remarks of a lady who is performing a very praise-
worthy work in liberating the people from the thrall-
dom of bad cookery. It is called
A TALK ABOUT Toast.
“Mrs. E. P. Ewing, in a lecture on cookery, at
Dearborn Seminary, said that toasting effectually


DIET IN DYSPEPSIA.
57
destroyed yeast germs in bread, and converted the
insoluble starch into a soluble substance resembling
gum, and which chemists called dextrine, so that
toasted bread was incapable of fermenting and pro-
ducing flatulence, or becoming sour on the stomach.
Bread toasted very dry agreed better with a weak
stomach than any other bread. Indeed, a sensitive
stomach would frequently digest toast when it would
digest no other article of food. Hence toast, which
was in general use as a diet for invalids, could be
safely and judiciously recommended for them at all
times; and the loose talk indulged in by some self-
styled teachers of physiology about the extreme un-
healthfulness of toast, especially when buttered, only
mouth fluence of tot sagboty a pouhine
gave emphasis to the fact that toasting bad bread and
melting bad butter did not improve the quality of
either, or render them less indigestible or unwholesome
than when in their original unregenerate condition.
Melting or boiling inferior butter would not make it
proper food for a human stomach, and the most skilful
manipulation would not convert sour, half-baked
bread into nutritious, palatable toast The latter held
so important a place among foods that every one
should know how to make it properly. Yet one of the
best American authorities on culinary matters has
said that only about one in 10,000 knew how to make
toast, and the lecturer indorsed the statement, so far
as to assert that bad toast was the rule, and good toast
the exception.
In making toast three directions should be observed :
Cut the bread, which should be somewhat stale, in even
slices, about half an inch in thickness. If the bread
is fresh, slightly dry them. Hold each slice a suffi-
cient distance from the firr, which should be of clear,
bright coals, to keep it from burning, and let it brown


58
DIET IN DISEASE.
evenly. For this purpose a wire broiler or a toasting
fork can be used. When the surface of one side be-
comes a rich, golden color, turn and heat the other
side in a similar manner, until the slice is perfectly
toasted. Serve the moment it is done in a warm plate,
dry or buttered, and it will tempt the appetite of either
invalid or epicure. And the average individual, said
Mrs. Ewing, might indulge occasionally with impunity
in a broiled quail or a Boston stew, served on toast
after this method, without the least fear of future
regret or discomfort.”
The dyspeptic should never eat raw fruit at the
end of a meal. Between meals a little ripe fruit will
do no harm.
Take nothing into the stomach at a meal that will
lower its temperature, for this interferes with digestion
and produces dyspepsia. Therefore take no ice-water,
ices, or ice-cream.
If the dyspeptic be troubled with eructations of gas
from the stomach, this may be corrected by eating
only vegetable food at one meal and animal food at
another. Taking both kinds at one meal will aggra-
vate this trouble.
An interval of five hours should elapse between any
two meals. It requires this length of time for the
stomach to dispose of its contents after one meal, and
to overtax it by forcing more food into it before it has
had an interval of repose is a fruitful cause of indiges-
tion.
Rest after a meal aids digestion. Those who are
in good health should do no kind of mental or bodily
labor immediately following a meal, and still less
should a dyspeptic. It will aid recovery if the sufferer
from dyspepsia will rest for one or two hours after a
meal.


DIET IN DYSPEPSIA.
59
Many dyspeptics can entirely recover if they will
observe the instructions already given, and confine
themselves to a diet of dyspepsia-crackers, cod-fish
and clabbered-milk, prepared according to the recipes
which follow.
Recipe 21.
DYSPEPSIA-CRACKERS.
Take of wheat-meal one quart; butter, one table-
spoonful; water, enough to make a very stiff dough.
Beat this dough with a potato-masher or rolling-pin
for half an hour, laying it on a bread-board for the
purpose; roll it into a ball and beat it out over and
over again. Now roll it out very thin, cut into round
shapes, prick with a fork and bake in a quick oven.
The wheat-meal should be especially prepared for
these crackers. If no other is to be had use good
brown flour. But too often this is made up of poor
flour, middlings and bran. To secure a good article,
buy some good wheat, take it to the mill and have it
ground. Let the bran be sifted out, but leave the
middlings and flour together, and you have a good
wheat-meal.
Recipe 22.
COD-FISH.
With a sharp knife cut thin pieces of the cod-fish
cross-ways of the grain of the fibres; soak this over
night to extract the salt; the next morning pour off
the water in which it has soaked, put the fish into
some fresh water and cook it for half an hour, then
add a teacupful of milk and a tablespoonful of flour;
just before dishing for the table beat up an egg and
stir this in.


60
DIET IN DISEASE.
This is a very nutritious dish, and it is also very
easy of digestion. Eaten with some of the dyspepsia-
crackers, it makes as nice a meal as anyone need
desire.
If milk should disagree, then it must be omitted
and the cooking done with water only.
If the fish be soaked in sour milk instead of water
the salt will be better extracted and the fish made
fresher.
Recipe 23.
CLABBERED-MILK.
This is simply thick sour milk. It is also called
loppered milk and bonny-clabber.
Set a quantity of skimmed-milk away in a covered
glass or china dish. When it turns, i. e., becomes
smooth, firm and jelly-like, it is ready to serve. Do
not let it stand until the whey separates from the
curd, or it will become acid and tough.
Set it on the ice for one hour before it is wanted
for use. Serve from the dish in which it has turned.
Cut out carefully with a large spoon, put in saucers
and eat with cream and nutmeg.
This is one of the most wholesome of dishes, and
those to whom it is new soon acquire a taste for, and
grow fond of it.
Marion Harland, in her excellent book, “Common
Sense in the Household,” says of bonny-clabber:
“Few people know how delicious this healthful and
cheap dessert can be made if eaten before it becomes
tart and tough, with a liberal allowance of cream and
sugar. There are not many jellies and creams
superior to it.”


DIET IN DYSPEPSIA.
61
To be relished the clabber must be new and fresh.
If allowed to become stale and tough it will pall on the
taste.
In health it may be eaten sweetened, but it should
not be eaten with sugar by dyspeptics. Nutmeg must
then be relied upon to give it flavor,
In case the clabbered-milk is not agreeable at first,
begin with a small quantity—a tablespoonful at a
time—and gradually a taste for this very useful food
can be acquired. Some prefer taking it as a drink,
beating it up until it becomes creamy.
Recipe 24.
SCHMIER-KASE.
This is made by tying .clabbered-milk in a cloth to
let the whey drain out. Hang it in a cool place over
night. It may be eaten like the bonny-clabber. It is
an excellent food for the dyspeptic, and may be taken
in almost any quantity. It is light, nutritious, and
easy of digestion. It is called by some cottage-cheese.
By observing the rules already laid down and
adopting this dietary, many cases of dyspepsia may be
cured. The greatest obstacle to a complete recovery
seems to be that as improvement takes place and the
appetite returns the patient is tempted to over-eat, and
this being yielded to almost invariably causes a
relapse. The “word to the wise” is not always suffi-
cient, and each one must learn by sad experience. It
is better to eat moderately until the stomach fully
recovers its powers, than to transgress these rules and
suffer a relapse.
The dietary already given should be adopted and
strictly followed by all who suffer from dyspepsia in
its worst forms. Those who suffer from the milder


62
DIET IN DISEASE.
forms of this disease should live on simple food.
Dishes prepared according to the following recipes
will be found to be well adapted to the wants of the
dyspeptic, and also to afford ample variety.
White bread disagrees with many dyspeptics, and
its use should be avoided. The following recipe makes
an excellent article of brown bread.
Recipe 25.
BROWN BREAD.
Prepare a good sponge, as for white bread.
Put into the bread-pan two parts brown-flour (do
not sift brown-flour), one-third white flour, and to
every quart of this mixture allow a handful of Indian-
meal, with a teaspoonful of salt.
· Wet this with the sponge, and when it is mixed,
add, for a loaf of fair size, half a teacupful of molasses.
The dough should be very soft. If there be not enough
sponge to reduce it to the desired consistency, add a
little luke-warm water.
Knead this long and thoroughly, and set it to rise,
which will require a longer time than for white bread.
Give it plenty of time. Knead again, make into loaves
and set for a second rising. When light bake steadily,
giving it a longer time than white bread requires. Be
careful that it does not burn. Do not cut while hot.
Recipe 26.
UNLEAVENED WAFERS.
Mix good, dry flour, with a little salt in it, to a stiff
dough with milk. Roll out thin. Cut into round
cakes, and roll these again almost as thin as letter
paper. Bake very quickly. They may also be mixed
with water.


DIET IN DYSPEPSIA.
63
These wafers are easily digested, very delicate and
fill an important place in the dyspeptic's dietary.
They can be used as crackers, eaten with soups and
broths, and in a great variety of other ways.
Recipe 27.
UNFERMENTED BREAD.
Take one ounce of bicarbonate of soda (baking
soda) and one quarter ounce of salt; mix with four
pounds of flour. Mix this with a quart of cold water
containing half a fluid-ounce of muriatic acid, and
make a thin dough with as little kneading as possible;
put it in the oven without delay. It requires a longer
time for baking than it takes for fermented bread.
This is better for the dyspeptic than the ordinary
fermented bread.
Some of the preparations of gluten, for which
recipes are given in Chapter VIII., will be found to be
good food for dyspeptics.
Many recoveries from dyspepsia have been known
to follow the free use of koumiss, and I would recom-
mend this in every case in which it is possible to give
it a trial.
Besides the articles here mentioned, there are of
course others which the dyspeptic can eat, but there is
such a difference in their stomachs that no general list
can be given which will apply to all cases, unless it be
the simple dietary recommended at the opening of this
Chapter, which will agree with all. If complete recovery
be aimed at, it must be adopted and rigidly adhered to
until a cure is effected. As the stomach becomes more
tolerant the return to a mixed diet must be carefully
made. Even after health is fully restored care in the
selection of the food must be observed, for it must be


64
DIET IN DISEASE.
borne in mind that that which will once produce dys-
pepsia will also be the most efficient agent in bringing
about a return of the same trouble, and probably the
most important general rule yet laid down is: - Avoid
everything which disagrees with you.
Aids to Digestion.
Recipe 28.
PEPSIN.
To prepare: "Take a perfectly fresh pig's-stomach.
Carefully dissect the mucous membrane from the mus-
cular coat, and place the membrane on a flat board.
Clean off all remains of food and mucus with a
sponge and a little water. With the back of a knife,
or with an ivory paper-knife, scrape the surface very
hard and squeeze out the contents of the glands.
Spread the viscid mucus thus obtained on a piece of
glass, so as to form a very thin layer, and dry it at a
temperature of 100° over hot water, (or in vacuo over
sulphuric acid). When dry scrape it from the glass,
powder it, and keep in a well-stoppered bottle.” –
(Beale.)
This powder may be kept in a glass-stoppered
bottle for years without losing any of its virtue. It
is a valuable aid to digestion in dyspepsia.
When it is desired to use it to aid digestion, two or
three grains may be taken just before a meal, or it
may be taken with the food, sprinkling it on as you
would salt, as it is tasteless and inodorous.
Or, it may be prepared in a fluid form, and a table-
spoonful of this fluid mixed with any of the dishes of
animal food recommended in this work.


68
DIET IN DISEASE.
The meal may be varied by adding occasionally
some fried mush, farina or hominy, wheaten-grits, a
mealy, baked potato, and in season substitute musk-
melon, raspberries or strawberries for the orange. A
little salt in milk is said to overcome the constipating
effect which it is supposed to possess.
Dinner: Vegetable soup; a moderate quantity of
beef or mutton; brown bread; such vegetables as
squash, corn, tomatoes, asparagus and the like; for
dessert, Indian pudding and peaches, melons, apples,
grapes, or other fruits.
Supper: Cold meat; corn-meal mush with milk,
brown bread; milk; baked apples or stewed prunes.
Wheaten-grits may be substituted for the niush.
Graham crackers will make an excellent addition to
this diet. Other fruits may be taken ad libitum.
Do not overload the stomach.
Drink as much soft water as you can dispose of.
It is a good plan to drink a goblet of oat-meal water
every morning while dressing.
It is an error to suppose that a person is constipated
unless there is a daily passage of the bowels, for one
who has an evacuation regularly every forty-eight
hours may consider himself in a condition of perfect
health as regards this function.
1o Tunction.
The following drinks and dishes are all adapted to
the relief of the condition under discussion.
Recipe 31. .
OAT-MEAL WATER.
Oat-meal, - - - one tablespoonful ;
Cold water, - - one gobletful.
Stir the oat-meal into the water and let it stand for
about an hour. Strain through a sieve and drink cold.


DIET IN CONSTIPATION.
69
This is a refreshing drink, and one adapted to those of
costive habit.
Recipe 32.
TAMARIND WATER.
Tamarinds, - - one tablespoonful ;
Ice-water - - - one gobletful;
Sugar, - - - one teaspoonful.
Stir the tamarinds in the water until they are as
nearly dissolved as possible; strain into a goblet and
sweeten. Drink cold.
Recipe 33. .
APPLE WATER.
Two large, juicy apples ;
Boiling water, one quart.
Slice the apples into a pitcher and pour the boiling
water over them. Cover close until cold, then strain
and sweeten to taste.
This is an excellent drink for those who are inclined
to constipation.
Recipe 34.
PORRIDGE.
Oat-meal, - - two tablespoonfuls;
Boiling water, - - one pint.
Mix the coarsely ground oat-meal with a small
teacupful of cold water till it is of uniform consistence.
Then pour onto this, in a sauce-pan, the boiling water
and keep boiling and stirring for forty minutes. It is
now fit to serve, but may be kept simmering till wanted
if a little more water be added as the other steams
away. Serve hot in a soup plate, and add cold milk to
reduce it to a proper temperature.


DIET IN DISEASE.
Recipe 35.
BOILED MUSH.
Indian meal, - - - one cupful ;
Cold water - - - - two quarts.
Stir the Indian meal into the cold water, bring it to
a boil for two hours, stirring often with a wooden
spoon. Eat hot with milk.
Recipe 36.
OAT-MEAL GRUEL.
Boil two ounces of oat-meal for an hour in two
quarts of water. Salt to taste.
Recipe 37.
OAT-MEAL PORRIDGE.
Put into a farina-kettle—i. e., one kettle set within
another-two quarts of boiling water, some salt, and
six ounces of oat-meal. Keep the water in the outer
kettle boiling for one hour. Keep the inner kettle
covered, and do not stir the porridge until it is ready
to serve. Eat hot, with milk or cream.
Recipe 38.
OAT-MEAL PUDDING.
Take some of the porridge made by the last recipe,
add the yolks of some eggs, some sugar, salt and lemon
and the whites of the eggs, well beaten. Bake for one
hour, Serve with cream and sugar.
Recipe 39.
WHEATEN-GRITS.
Cracked wheat, - - - one cupful ;
Boiling water, - - - one quart.


DIET IN CONSTIPATION.
Soak the cracked wheat in a little cold water for
one hour, stir this into the boiling water and boil for
one hour, stirring often. Add a little salt.
This may be eaten with cream or milk, with either
salt or sugar, some preferring one, some the other.
Recipe 40.
GRAHAM Mush.
Graham flour, - - - one cup;
Boiling water, - - - - one quart.
Wet the flour with a little cold water and stir this
into the boiling water, previously salted. Boil half an
hour, stirring constantly.
Recipe 41.
HOMINY.
Hominy, - - - - one cupful;
Cold water - - - three pints.
Put the hominy into the water, salt, bring it to a
boil, and boil for one hour, stirring often. Eat with
milk.
Recipe 42.
BREAD SAUCE.
Crumb up several slices of brown bread, cover with
water; boil till smooth, pepper and salt to taste, stir
in one-half the quantity of stewed tomatoes. This
makes an excellent sauce to be eaten with meat.
Recipe 43.
BAKED APPLES.
Cut out the blossom end of the apples with a sharp
pen-knife and pull out the stems; wash, and pack them
in a pudding dish, putting a little sugar on top of each


RECTAL ALIMENTATION.
Finally, any condition in which the stomach rejects
all that is taken into it.
The following are the
RULES TO BE OBSERVED :
Preparatory to administering an enema, empty and
wash the rectum by giving an injection of clean, warm
water.
1. Force the enema in slowly.
2. Throw it as high up as possible.
3. Inject at intervals of two hours.
4. Inject no more than half a teacupful at a time.
5. Let the enema have a temperature of about
that of the body—say 98° or 100° Fah.
Recipe 44.
MILK ENEMA.
Warm milk, with a little salt added, makes a simple
and readily-absorbed enema. Heat the milk to the
proper temperature, inject half a teacupful every two
hours, and the patient is getting considerable nourish-
ment.
Recipe 45.
BEEF-TEA ENEMA.
Beef-tea, - - - one pint,
Raw beef, - - - three ounces;
Dilute muriatic acid, - twenty drops ;
Pepsin, - - - - - two
- two grains.
Take of beef-tea one pint. Take three ounces of
raw beef, free from fat, scrape it with a spoon, and
chop it until reduced to a pulp; stir this into the
beef-tea, heated to the proper temperature, add the
acid and pepsin, and it is ready to inject, according
to the rules given.


DIET IN DISEASE.
Also, a simple enema of beef-tea is sometimes
given, without the addition of scraped beef, but it is
not so valuable an aliment as that prepared as in this
recipe.
Recipe 46.
DEFIBRINATED BLOOD ENEMA.
Fresh blood is the most valuable of tissue foods,
and, when from disease the system is no longer able to
keep up its usual supply, we are but imitating nature
when we introduce this pabulum into the shrunken
veins. Blood may be looked upon as meat in solution,
and in a far better state to be appropriated by the
system than any that the arts of man can provide.
The blood must necessarily be deprived of its fibrin,
but so small a quantity of nitrogenous elements is lost
by defibrinization, that its value as a nutrient is not
materially lessened.
Defibrinated blood, then, is the most valuable
nutrient enema that can be used to sustain patients
demanding this kind of nourishment.
Go to the slaughter-house and take from the large
pan the blood of a recently-killed beef. It must be
taken fresh, as soon as it has flowed from the neck of
the animal, and before it has had time to coagulate or
form a clot. At this time, or even while it is flowing,
it must be whipped with a bunch of straw or a handful
of twigs, to remove the fibrin. Secure the blood-serum
which remains in a wide-mouthed jar. When wanted
for use this may be brought to the proper temperature
by setting the jar in a vessel of warm water. Inject as
you would milk or other enemata.


DIET IN CONSUMPTION.
Recipe 47.
COD-LIVER OIL ENEMA.
Chop fine a half pound of fresh beef-pancreas,
cover this with water and allow it to stand for an hour
in a warm place. Strain through a cloth.
Mix an ounce of this pancreas-solution with a half
ounce of cod-liver oil and use as an injection in those
cases in which it is desired to supply the system with
fat.
Cod-liver oil is a valuable injection in many wast-
ing diseases, especially for young children. It should
also be used as an inunction and rubbed into the skin,
over the bowels of infants who can no longer take food
by the stomach. In this manner considerable nourish-
ment will be afforded.
CHAPTER VII.
Diet in Consumption.
The object to be aimed at in the dietetics of this
disease is to give a liberal allowance of the most
nutritious food that the patient is able to digest. If
you can keep up nutrition you are doing much toward
arresting the course of the disease.
The diet should consist chiefly of animal food, such
as beef, mutton, chicken, and other fresh meats, milk,
eggs, oysters and animal fats and oils, the object being
to provide such food as will be most easily assimilated.


DIET IN CONSUMPTION.
Mutton is very digestible, and may be used to give
variety to the meat diet. For breakfast a mutton-chop
may occasionally be substituted for the beef-steak.
The only proper way to cook the chop is to broil it.
Select a nice chop, sprinkle with salt and pepper,
and place it on a grid-iron over a clear, hot fire for six
or seven minutes, turning it occasionally to cook both
sides equally. Do not prick it with the fork.
Chicken may be added for variety, but as a steady
article of diet is not so well borne as beef.
Soups and meat-broths form a valuable addition to
the consumptive's dietary.
Veal is, compared with other meats, indigestible,
and should not be taken.
Raw meat is sometimes recommended for the con-
sumptive, but really it possesses no virtue which does
not belong to the rare-done beef in an equal degree.
If taken, it should be minced very fine, seasoned with
salt and pepper, and spread on a thin slice of bread.
Eggs.
Let eggs form a prominent part of the diet. An
egg should never be cooked more than three minutes.
They are best soft-boiled or soft-poached. If the eggs
be hard-boiled the white, which is less digestible than
the yolk, should be removed, and the yolk alone
mashed up with a little butter and salt, and eaten with
toast, or an unleavened wafer (R. 14.) This is very
palatable and nutritious.
MILK
Milk may be used by the consumptive in unlimited
quantities, if there be no idiosyncrasy which prevents.
It fulfils all the indications of a nutritious and easily
assimilable food, so important in this disease. It


80
DIET IN DISEASE.
quarts — the quantity of the different ingredients used
may be correspondingly increased.
If there be too much alcohol generated, put in less
sugar.
Very stout bottles must be used-ordinary ones are
apt to burst.
If you do not succeed in making a good article the
first time, try again, and yet again. Like bread-
making, this is an art in which practice makes perfect.
As already said, the use of koumiss has been
followed by great benefit in many cases of consump-
tion. A bottleful a day may be taken, in addition to
the ordinary diet. Drink a glassful before each meal.
COD-LIVER OIL.
Of all articles used in the treatment of consump-
tion, cod-liver oil remains the most important. The
giving of the oil is not merely to supply fat, but its
action is to improve nutrition, since fat is the basis of
all molecular, or cell-growth.
Dr. Chambers says: “ Cod-liver oil is a typical ali-
ment, representing what is the fittest of all known
substances to supply the deficiency that constitutes the
disease....Oleaginous substance is what is furnished
by nature for the primary growth and nutrition of all
the higher tissues of animal bodies ; so that in admin-
istering it we are wisely imitating the wisest teacher of
medicine, mother Nature.”
Instructions regarding the choice and mode of
administration of the oil will be useful here.
The oil should be as fresh as possible.
It should have no color, but be pale and clear.
The brown-colored oils are impure, and made from
livers that have partially decomposed.


DIET IN CONSUMPTION.
81
The oil should be kept well corked, and in a cool
place.
If exposed to the air the oil becomes strong and
rancid-keep well corked and do not open oftener than
necessary.
There are many preparations of cod-liver oil in
emulsion-combined with malt, with pancreatin, hypo-
phosphites, and other articles. These are all useful,
and are to be recommended in different cases.
A dose of a teaspoonful is sufficient to begin with.
Increase this quantity gradually until a tablespoonful
is taken three times a day.
Do not take it on an empty stomach - it will cause
disagreeable eructations.
The best time to take the oil is about half an hour
after a meal. If taken at this time the oil has but a
short time to remain in the stomach, as the already
partially-digested meal is fast passing into the intes-
tines.
While taking the oil avoid the use of all pastry,
pork, fat meat, rich dressings and the like. There
seems to be less danger of disturbing digestion if all
other fats and oils be avoided while taking this one.
To some the taste of the oil is very disagreeable
and they find it difficult to take, while others meet with
no difficulty whatever. But even in the latter class its
long-continued use will cause it to pall on the taste, so
it is best to disguise it as much as possible. There are
various ways of accomplishing this; what will suit one
may not suit another.
Before taking the oil chew something of a sharp
nature, to engage the nerves of taste. For this
purpose chew a clove, a peppermint lonzenge, or take
a pinch of salt.


DIET IN DISEASE.
The spoon should be introduced well into the
mouth, the oil deposited well back on the tongue and
taken down at one swallow.
After swallowing the oil the taste which remains in
the mouth may be removed by drinking some well-
sweetened coffee, or by immediately eating a fresh
cracker.
The use of the oil should be persisted in for months
and years.
MALT EXTRACT.
This offers a useful food for the consumptive, as it
assists in the digestion of the starches and fats, and
hence, combined with cod-liver oil, the latter can often
be taken and disposed of by the system when in its
pure state it would disagree. The same can be said
for cod-liver oil in emulsion with maltine and pancrea-
tin.
HYPOPHOSPHITES.
The hypophosphites of lime and soda, as introduced
by Dr. Churchill, of Paris, are beneficial in many
cases. It will not do to substitute the hypophosphites
for the oil, but some patients who have been taking
the latter for a long time cease to make further
improvement; in such cases the hypophosphites may
be given together with the oil, and improvement will
go on.
The hypophosphites in solution are kept by all
druggists. Ask for the syrup of hypophosphites of lime
and soda,


DIET IN DIABETES.
CHAPTER VIII.
Diet in Diabetes.
Diabetes is marked by the appearance of sugar in
the urine. The dietetic treatment is based on the fact
that sugar and starch (which latter in the system is
converted into sugar), when taken into the system,
cause an increase in the amount of sugar passed off in
the urine, and aggravate the disease. The indication
then is to supply a diet containing neither sugar nor
starch.
The following tables will aid in the selection of a
dietary for the diabetic:
VEGETABLE FOOD PROHIBITED :
Arrow-root, Carrots,
Sago,
Asparagus, Maccaroni, Sugar,
Bread,
Oat-meal, Turnips,
Biscuit,
Pastry,
Tapioca,
Beans,
Potatoes, Vermicella.
Beets,
Crackers,
Peas,
Rice,
FRUITS PROHIBITED :
Peaches,
Plums,
Apples,
Grapes,
Pears,
Bananas,
Blackberries,
and
Other sweet fruits.
Pineapples,
Raspberries,


DIET IN DISEASE.
BEVERAGES PROHIBITED :
All alcoholic drinks, as wine, beer, brandy, ale,
cider, etc.
All sweet drinks — i. e., those containing any form
of sugar.
Honey may be mentioned in this connection,
VEGETABLE FooD ALLOWABLE :
Artichokes, Cucumbers, Lettuce,
Cabbage, French-beans, Pickles,
Celery,
Olives,
Spinach,
Cresses,
Greens,
Mushrooms.
Lemons,
Cherries,
Currants,
FRUITS ALLOWABLE :
Gooseberries,
Strawberries,
Acid fruits generally.
ANIMAL FOOD ALLOWABLE:
All meats, poultry, game, fish, oysters, cheese,
milk, and eggs may be freely indulged in.
Liver alone, on theoretical grounds, is prohibited.
DISHES THAT MAY BE TAKEN :
All preparations of gluten;
Oysters, stewed, or fried with gluten or bran-flour;
Jellies, if there be no sugar in them;
Lettuce, with hard-boiled eggs and salad-dressing;
Soups of various kinds, if they contain no flour;
Tea and coffee should not be sweetened with sugar;
glycerine may be substituted, if agreeable. .
It is better to put cream into tea and coffee instead
of milk.


86
DIET IN DISEASE.
entirely free from the starchy elements, so injurious in
this disease. The amount of starch which it contains
is so small that it need not be taken into account.
Gluten flour is made from that part of the grain of
wheat which underlies the bran-scales and surrounds
the starch-area. It is now manufactured in various
parts of the country. It can be made up into a great
variety of agreeable dishes, and the following recipes
will enable the diabetic to provide himself with a diet
as liberal as those enjoy who are under no restrictions
in this respect.
Recipe 49.
GLUTEN BREAD.
Milk, - - - - one pint;
Warm water, - - one pint;
Butter, - - - one heaping teaspoonful;
Yeast, - - - one-half cake;
Two eggs.
Mix the milk and water; soak the yeast-cake in a.
little warm water, beat the eggs well and add these to
the milk and water; stir in gluten flour until a soft
dough is made, work in the butter, kneading as you
would ordinary bread-dough. Mould, put in pans to
rise, and when light bake in a hot oven.
Gluten bread requires less yeast than ordinary
bread, and less time in rising. The dough should be
made softer than for white-flour bread.
Recipe 50.
GLUTEN GEMS
One egg;
One pint water;
One tablespoonful butter ;
One tablespoonful baking powder;
Gluten flour to make a thin dough.


DIET IN DIABETES.
87
Beat the egg up, add it to the water, put in a little
salt; mix the baking powder with the dry flour, then
stir this into the water to make a thin dough, and stir
in the butter. Bake in hot, well-buttered gem-pans
in a quick oven. These take a longer time to bake
than other gems require.
Recipe 51.
GLUTEN MUSH.
Stir the gluten into boiling water to make a thick
mush. Cover the vessel containing the mush, set it in
another vessel of boiling water, and keep the water in
the outer vessel at a boil for half an hour or longer.
If there are any lumps, stir in a little boiling water
and they will break down. Eat with cream.
Recipe 52.
FRIED MUSH.
Stir one pound of gluten flour into a quart of
boiling water, add a little salt and boil for ten minutes ;
pour into a shallow dish and allow it to cool. The next
morning cut into slices and fry. Eat with butter.
This is a very nice dish for breakfast.
Recipe 53.
GLUTEN CAKES.
One cupful gluten;
Two tablespoonfuls butter;
Three tablespoonfuls grated cheese ;
Two tablespoonfuls cream;
Yolks of two eggs ;
One-half teaspoonful salt;
A little nutmeg.


88
DIET IN DISEASE.
Mix all of these ingredients thoroughly together in
a dish; roll out thin the dough thus made; bake in a
quick oven.
This is a very agreeable cake and helps greatly to
give variety to the diabetic's diet.
· Recipe 54.
GLUTEN PUDDING.
Soak two thick slices of gluten bread, broken up,
in half a pint of milk; add one beaten egg; sweeten
with glycerine and bake in a small basin.
* This makes a tolerably good pudling for the dia-
betic-enough for one person.
Recipe 55.
GLUTEN WAFERS.
Stir some gluten flour, with a little salt, into cream
to make a dough which can be rolled out very thin.
Cut into forms and bake in a quick oven.
Gluten flour can also be used for making gruels,
for thickening soups and gravies, and in frying oysters.
Recipe 56.
BRAN WATER.
Wheat bran, - - - two quarts;
Cold water, - - - - three quarts.
Mix the two in a large dish, and let the bran soak
over night. The next morning rub and squeeze the
bran with the hands until all the meal which adheres
to it is washed off; strain through a fine sieve, press-
ing and squeezing until the bran is almost dry.
This makes a nutritious and pleasant drink for the
diabetic, and, as it contains no starch, it can be taken
with impunity.


DIET IN DIABETIS.
Milk Cure.
Cures of diabetes have been effected by an ex-
clusive milk diet, as recommended by Dr. Donkin.
This is well worth a trial, especially in recent cases.
In order to obtain the full benefit of this treatment,
the patient must adopt and rigidly adhere to the
following
RULES:
Use fresh milk.
Carefully remove all cream.
The milk may be taken cold or warm, but it must
not be boiled in the warming.
The first day take from four to six pints. (This
would be from two to three glassfuls of milk taken
every two hours during the day).
It is better to divide the day into equal periods and
take frequent draughts—even though a glassful be
taken every hour-than it is to take a large quantity
on the stomach at once.
Now the quantity of milk taken may be increased
from day to day, until five or six quarts are taken
daily.
This quantity, six quarts, need not be exceeded.
Nothing else must be taken while the milk diet is used.
If at the end of a week there is no improvement,
the treatment may be abandoned.
If the treatment be of benefit, it will be denoted by
a diminished amount of urine, less sugar, and improve-
ment in the general health.
This treatment should be continued from three to
six weeks after all sugar has disappeared from the
urine.


DIET IN BRIGHT'S DISEASE.
91
that a meat diet throws extra work upon the kidneys
in compelling them to remove from the blood an excess
of urea, from the waste of azotized material. Hence
the diet should be chiefly composed of vegetables, and
bread in all forms; potatoes, rice, hominy, maccaroni,
peas, beans and other vegetable food, should make up
the principal part of the diet, while comparatively
little meat should be taken. If the patient does not
do well under the meat diet first recommended, then
this may be tried, but the greatest benefit will proba-
bly follow the use of the
MILK DIET.
“In a series of cases which have been described by
Dr. Schmidt, in his inaugural thesis, I have obtained
most brilliant results where all other treatment had
failed, by putting the patients on an almost exclusive
diet of milk.”—(Niemeyer.)
Having tested this plan of treatment in my own
practice, I am prepared to recommend it to others.
The patient should gradually leave off all his
ordinary mixed diet, until he reaches an exclusively
milk diet. Begin by drinking a quart of milk a day,
and increase the quantity from day to day until finally
five or six quarts of milk daily are taken. The day
may be divided into equal periods and half a pint or a
pint taken at a time. This treatment should be, kept
up for at least a month. By that time considerable
improvement will have been made, and the after-
treatment may be regulated by the varying conditions
of the case.
The instructions given for the milk diet in diabetes,
may be applied here.


92
DIET IN DISEASE.
The subject of Bright's disease should make it a
point to drink large quantities of soft water. This helps
to “ wash out from the blood,” so to speak, the im-
purities with which it becomes loaded.
In disease of the kidneys alcohol essentially acts
the part of a poison, and must not be taken in any
form or quantity whatever. Therefore drink no
spirituous or malt liquors.
Diet in Gravel.
Those who are subject to stone in the bladder, and
gravel may do much towards a cure by adopting a
systematic dietary.
The object should be to take a large proportion of
vegetable food, and but little meat.
Eat no more meat than once a day.
Avoid especially rich sauces, cheese, rich soups,
sugar, fats, cream, and everything that will disturb
digestion. .
Take no spirituous or malt liquors of any kind.
If the attacks of gravel are frequent, come to a
strictly vegetable diet, eating no meat whatever.
Drink no “hard” water, or water impregnated with
lime. Drinking freely of “soft” water, rain-water, or
that which has been freed from mineral substances, is
very beneficial, and the more “soft” wąter the patient
drinks, the better.
A strict observance of these rules will do much
towards promoting a cure.


DIET FOR TRAVELERS.
93
CHAPTER IX.
Diet for Travelers.
Many of the disorders of digestion with which
those who are “on the road” a great deal are troubled,
may be avoided by giving due attention to the nature
of the food which they take, and by observing a few
simple fules in the regulation of their diet.
· As a rule, much of the trouble arises from taking
too much meat and not enough vegetables. Dishes of
meats and eggs are more quickly prepared than are
vegetables, and there is great temptation to rely upon
the former almost to the exclusion of the more succu-
dent food.
Again, there is a disposition on the part of some to
eat too heartily, more than the appetite demands, and
more than they would if at home. It will be found
that if a light diet only be indulged in it will not be
followed by the headaches, constipation and digestive
disorders that attend immoderate eating.
The hasty swallowing of meals at railroad eating-
houses is another prolific source of indigestion on the
part of travelers, and the dining-cars now to be found
on all first-class roads are an inestimable blessing to
the traveling public. If you are compelled to eat at a
station, take but a light meal and eat slowly and
deliberately. “Twenty minutes for refreshments”
afford ample time to dispose of a full meal. If you
take pains to observe, you will find that you spend no


94
DIET IN DISEASE.
greater time than this at the table, when at home,
with nothing to hurry you.
The traveler who suffers from constipation should
refrain from eating great quantities of meat and white
bread and rolls, and should partake largely of succu-
lent vegetables and fruits. Cabbage, potatoes, turnips,
cauliflower, tomatoes, squash, beets, onions, corn and
peas should be freely indulged in, and brown-bread
and corn-bread in preference to white-bread.
All kinds of ripe fruits, apples, peaches, pears,
grapes, bananas, strawberries, raspberries, black-
berries, oranges, and the many others to be found in
our markets, should be freely eaten.
Veal and chicken will be found to be less binding
to the bowels than pork, beef and cured meats.
Nuts, confections, cakes and pastries should be
avoided.
The drinking of so much tea and coffee at hotels
and railroad eating-houses is another cause of indiges-
tion. Drinking much tea, especially produces indiges-
tion and constipation.
When possible, drink milk instead of tea or coffee.
A pinch of salt in each glass of milk is said to over-
come its constipating effects. Butter-milk, when it is
to be had, makes an excellent and wholesome drink.
Some of the ailments from which travelers suffer
are due to the water which they are compelled to
drink. These may be avoided in a great measure by
drinking no water which has not been boiled and then
filtered. A pocket-filter may be carried for the latter
purpose.
In some parts of the country the dishes will all
contain too much grease, causing acidity, a nauseous
taste in the mouth, flatulence or diarrhæa. The best


DIET IN DISEASE.
Lemons possess no especial virtue in relieving the
sickness, but they are very grateful to the sufferer in
removing from the mouth that foul taste which is an
inevitable accompaniment, and for this purpose all
who are about to start on a voyage are advised to pro-
vide themselves with a supply, if they are not to be
had on board.
Lemon-drops, to be had at the confectioners, make
an excellent substitute, and I would advise all who are
about to make a sea-voyage to provide themselves
with a pound of lemon-candy, or “acid-drops.” They
are really better than the lemons for the purpose
indicated.
While the sickness continues little else than the
porridge or gruel, with perhaps some tea and toast,
can be taken. As the appetite returns something more
is called for, and yet the stomach will not permit its
owner to go to the saloon, much less to indulge in the
rich fare with which the table is generally laden. At
such times I found it a good plan to remain in my
stateroom, or on deck, and before meal-time get the
steward to give me a sight of the bill-o'-fare. From
this I could generally select some plain-cooked vegeta-
bles, oysters (when in season), sago, or rice-pudding,
or other dish which my feelings would at once tell me
could be relished.
Besides these attentions to diet the sufferer should
remain in the fresh air as much as possible, and also
avoid the upright position. If the weather permit,
spread your steamer-rug on the deck and lie upon
that; if compelled to be below, maintain the recumbent
posture.
It is said that those whose stomach and bowels are
in best condition when they go aboard, seem to suffer


DIET FOR THE CORPULENT.
99
Take a run in the open air, two or three times
daily, until perspiration is induced.
According to these rules, the following daily regi-
men may be observed :
Rise at seven o'clock, take a cool sponge-bath and
rub the body with a coarse towel or flesh-brush.
If possible take a short, brisk run in the open air.
Breakfast at eight on lean meat, being careful to
avoid all fat. Eat also dry toast, any vegetables in
the list, and tea or coffee without cream or sugar.
Dinner at twelve: Eat plain meat (avoiding fat),
fresh vegetables, as tomatoes, cabbage, cresses, celery,
onions, and others in the list. Take no potatoes or
sweet dishes. Dessert may consist of a tart jelly,
baked apple, lemon-ice, or the like. Do not take
soups or pastry.
Tea should consist of lean meat, apple sauce, a
little toast and tea.
Eat moderately, and if this regimen be carried out,
keeping up the exercise, it cannot fail of having the
desired effect.
After continuing this for two or three weeks the
measures need not be so strictly carried out, but still
no sugar or fat should be taken in the food. Sugar is
the most active of all as a fat-forming food.
Take the weight of the body every few days, and
do not let the reduction in weight go on at a greater rate
than half-a-pound a day.


100
DIET IN DISEASE.
Diet in Scrofula.
While scrofula is often of hereditary origin, yet it
may be acquired. Prominent among its causes are,
an absence of sunlight, breathing a vitiated atmos-
phere, and living on insufficient, unwholesome food.
Hence, while the matter of general hygiene should not
be neglected, the regulation of the diet must receive
due attention. Give to scrofulous subjects an ample
supply of the most nutritious foods. Let the child
have a greater amount of animal food than those
children receive who suffer from no taint of this kind.
Of all foods of this character, cod-liver oil is probably
the most important.
If a mother be scrofulous she should not nurse her
babe, but put it immediately to a healthy wet-nurse.
If, on the other hand, the child inherit scrofula from
the father, and the mother be free from any such taint,
she may nurse her babe. During lactation, however,
she should take three times a day a teaspoonful of the
hypophosphites of lime and soda. If the child be put
to a wet-nurse the latter should likewise take the
hypophosphites.
Too early weaning should be carefully guarded
against.
After weaning, the child should receive an un-
usually large proportion of animal food. It should
have a bountiful supply of milk, adding to each glass-
ful a tablespoonful of lime-water.
Give to the child a piece of meat about the size of
your finger, cut lengthwise of the fibre, from the rare
part of the beef-roast or beef-steak. Let it have this
to chew.
Take a small piece of beef, broil it very quickly on
hot coals. Do not cook it too much, but let the inside


102
DIET IN DISEASE.
lime-water added. Extract of malt, containing, as it
does, phosphates of lime and other salts, is among the
most important foods which the child can receive, and
its use should not be neglected in any case.
Preparations of malt, containing, as they do, phos-
phate of lime, are very valuable in the treatment of
rickets. If not given in this form, some pure phos-
phate of lime should be put into the milk which the
child drinks.
Cod-liver oil may be given in small quantities,
beginning with doses of ten drops, and gradually in-
creasing the amount until the child takes a teaspoonful
two or three times a day. This is a highly important
part of the treatment. If this course be pursued,
giving the child meats, milk, lime-water, extract of
malt, and cod-liver oil, in addition to its other diet,
and the matter of general hygiene receive due atten-
tion, recovery will follow in almost every case.
Diet in Scurvy.
Of all diseases in the catalogue this is pre-eminently
the one which is most amenable to dietetic treatment.
Since it is produced by a lack of vegetable food, the
treatment suggests itself:-Supply the system with
that of which it has been deprived.
Hence all that is necessary to cure a scorbutic
patient is to supply him with a vegetable diet.
Half a pound of potatoes a day will prevent scurvy.
Give to the patient tomatoes, saur-kraut, onions,
greens, cabbage, spinach, and other vegetables, and
especially limes, or lemons.
The citrates, tartrates, malates and lactates of
potash should be used as drinks.


104
DIET IN DISEASE.
“Equal parts of this extract and good sherry wine
should be freely administered.”—(Ruddock.)
Recipe 57.
Hot MILK AND WATER.
Fresh milk, - - - one-half pint;
Boiling water, - - - one-half pint.
Pour the water into the milk, and give im-
mediately.
This is very quickly absorbed; it soon enters the
circulation, and increases the volume of blood, and
is an excellent restorative after hæmorrhage or faint-
ing. It has the advantage of being very quickly pre-
pared.
CHAPTER XI.
Diet in Rheumatism.
Give no meat whatever to a patient with rheumatic
fever; it will invariably aggravate the disease.
If meat in any form be taken in rheumatism it
seems to turn to acid, and as this is already in excess
in the system, the meat will only aggravate the
disease.
The patient must live on vegetable food until health
is fully restored, however hard it may be for him to be
deprived of his accustomed diet.
Even after apparent recovery the return to a meat
diet must be made very cautiously and gradually, for
if adopted too early it will sometimes bring on a
relapse.


DIET IN RHEUMATISM.
105
The patient suffering from rheumatism must,
therefore, have a purely vegetable diet, consisting of
such articles as gruels, boiled rice, preparations of
sago, tapioca, farina, corn starch, panada and other
preparations of bread, mashed potatoes and the like.
The patient should receive no beer, ale or other
malt liquors, or alcohol in any shape, as these will
invariably aggravate, and must in all cases be strictly
prohibited. No acid drinks should be taken, and sweets
should be carefully avoided.
Recipe 58.
ALKALINE DRINK.
Peel of one lemon ;
Tablespoonful of sugar;
Half a pint of pure water;
Half a pint of Vichy water.
Slice the lemon-peel very thin and put it into a
pitcher with the sugar; pour on enough hot water to
dissolve the sugar; add the other water. This makes
a pleasant alkaline drink for use in rheumatism.
Diet in Chronic Rheumatism.
"The rheumatics seldom need lay a patient up if he
will adopt the simple dietetic expedient of eating a
certain quantity of fresh mustard with every meal,
much if he is worse than usual, a little if he is pretty
comfortable."— (Chambers.)
Recipe 59.
CELERY-Toast.
Cut up some sticks of celery and boil in a little
water until tender; add some milk, stew for a while,


DIET IN ASTHMA.
107
.
“Supper at seven P. M., to consist of two ounces of
meat as before, with two ounces of dry stale bread.
“The patient is not allowed to drink any fluid
whatever within one hour before his dinner or supper,
and not within three hours after either of these meals.
At other times he is not limited as to drinks, except
that the use of all malt liquors is to be prohibited.
Soda or seltzer-water may be indulged in at other times
when thirsty.”
Dr. Pridham says of this method :
“ Under this treatment in a few days the distressing
symptoms may be expected to subside, and after the
regimen has been strictly persevered in for at least a
month, two ounces more of meat may be permitted if
digestion is found to be sufficient. The stomach must
not have more to do than it can accomplish. The
powers of digestion are known to be recovering when
the stomach craves for food as the hour of nourish-
ment arrives. If flesh is gained, strength improves;
and while the tongue cleans, the appetite improves,
the distention of the stomach lessens, and there is
sufficient evidence that the powers of digestion are
recovering. Great encouragement is then given to
follow up the line of treatment which is here indicated.
The patient ought also to be able to sleep six or seven
hours at a time, and to lie in bed all the night. If
these results follow, the ultimate cure of the case may
be looked for.”
This makes a very spare diet — more so than many
patients are willing to submit to. For such it may be
modified and rendered more tolerable by Dr. Salter's
dietary in Asthma, which is as follows:
“ Breakfast: – A cup of bread and milk, an egg, or
a mutton-chop, or some cold chicken or game. Tea is


110
DIET IN DISEASE.
can between meals. He should indulge freely in
apples, oranges, bananas, grapes, peaches, pears and
all kinds of berries. In a word, he should become a
strict vegetarian, for vegetarians do not become hard
drinkers.
CHAPTER XII.
Diet in Diarrhoea and Dysentery.
A person suffering from diarrhea should take as
little food as is possible to get along with the less the
better. That which is taken should be light and easy
of digestion, and such as will not irritate the mucous
lining of the bowels.
But in acute attacks it is best to take no food what-
ever. The patient will not suffer from this fasting,
and in many cases recovery will quickly follow if he
simply maintain the recumbent posture, and take
nothing but cool water or lemonade.
But if the attack be protracted it is necessary to
judiciously nourish the patient.
If the food be cool the diarrhæa will be sooner
arrested than if warm food be taken.
Recipe 60.
MILK AND LIME-WATER.
Let the patient drink iced-milk containing a table-
spoonful of lime-water to the gobletful of milk. Take
small quantities at frequent intervals.


114
DIET IN DISEASE.
At first only farinaceous food should be given, and
this in small quantiteis, frequently repeated. Rice, thor-
oughly cooked, corn-starch, thickened milk, arrowroot
and the like, may be first taken.
Milk, however, is to be preferred even to this, and
if the patient can take it, nothing else need be sought
for.
Meats. When greater variety is called for, soups
and broths containing no vegetables, may be given, and
after this meats which are simply prepared and easily
digested.
Vegetables. This should be the last form of food
resumed, and during convalescence the use of all vege-
tables must be strictly prohibited.
Diet in Diphtheria.
To keep the patient well nourished is an important
part of the treatment of diphtheria, for while it is a
very exhausting disease, at the same time the throat is
often in such a condition that it is almost impossible
to get the patient to swallow any food whatever. The
pain on swallowing is so great that even adults will
sometimes suffer the pangs of hunger and endure
thirst rather than take food or water.
It is therefore important to begin to give a diphtheritic
patient an abundance of nourishing food as soon as the
disease has announced itself.
Begin with soft eggs and milk. Let the patient
drink all the milk that he can be induced to take. A
glass of milk with an egg beaten up in it should be
given at as frequent intervals as it can be taken by the
patient.
In the stage of depression, milk, eggs, and wine or
brandy are called for, as the patient then needs stimu-


DIET IN DIPHTHERIA.
115
lating, as well as nourishing. Milk-punch, and similar
preparations, will fulfil the indications.
Recipe 66.
MILK PUNCH
Milk, - - - One tumblerful;
Brandy, - - - Two dessertspoonfuls.
Sweeten the milk well and stir in the brandy thor-
oughly. Give very cold, with ice.
Recipe 67.
Egg Norg.
Yolks of two eggs ;
One gobletful rich milk;
Tablespoonful sugar;
Tablespoonful brandy.
Beat the egg-yolks up well with the sugar; stir this
well into the milk and then add the brandy.
Recipe 68.
EGG COFFEE.
Make a cup of strong coffee-add boiling milk one
half; sweeten a little more than usual; beat the white
and yolk of an egg together thoroughly. Boil the
coffee, milk and sugar together and pour this over the
beaten egg, in a cup, as you are about to serve it.
This is nutritious and stimulating, and of as great
value as the preparations containing alcohol.
If the patient can no longer swallow, he should be
nourished by nutrient enemata. In this way many
lives may be saved, for otherwise the patient will perish
of exhaustion from want of food.
Inunctions of oil will also help to keep up nutrition.
Rub the legs and the abdomen well with olive oil,
repeating the process several times a day.


116
DIET IN DISEASE.
Diet in Gastritis.
In inflammation of the stomach very little food of
any kind can be taken, and during the height of the
attack, when the stomach is much inflamed, there
must be an abstinence from all food.
Whatever food is taken must be cold..
Let the patient take small pieces of ice in the
mouth, and some bits of ice may be swallowed.
Often ice-cream can be taken when all other food is
rejected. This is soothing, cooling, and at the same
time nutritious. Iced-milk may in some cases take the
place of ice-cream.
Lemonade may be drunk if the patient crave and
retain it.
As improvement progresses, and the patient is able
to take a greater variety, give starchy foods only, such
as barley-water, rice, arrow-root and the like, but no
meats. The meats are digested in the stomach, while
the starchy foods are digested in the canal beyond the
stomach. .
If the attack be protracted, and nothing can be
retained on the stomach, as is sometimes the case, then
the patient must be nourished by nutrient enemata.
Exceedingly great care must be observed in return-
ing to a solid diet after the attack, as any indiscretion
is liable to be followed by a relapse. Take no meats or
solid food. If milk agree, nothing more is required.
When a change is made, broths and gruels may be
added. The first solid food taken may be oysters, raw
or stewed. These will often agree when the stomach
will tolerate solid food of no other kind.


DIET IN BILIOUSNESS.
117
Diet in Biliousness,
In that disturbance of the liver commonly known
as“ biliousness,” regulation of the diet will promote
recovery.
Avoid the use of highly seasoned and stimulating
food. Take no spirituous or malt liquors. Take no
heavy meats, sweet or oily articles of food. Let the
diet be light and easy of digestion, consisting mainly
of vegetable food. Eat moderately, and avoid over-
loading the stomach.
In jaundice the patient should eat an abundance of
green vegetables at every meal, and drink freely of
cold water.
CHAPTER XIII.
Diet for Convalescents,
After a long spell of sickness, with the derangement
which the digestive organs generally undergo, it is
often difficult to tempt the returning appetite. Nor is
it necessary to urge the matter if the patient is doing
well, and not suffering from want of food. There is
little desire for food so long as the tongue retains its
coating, and it will be found that the returning appe-
tite will keep pace with the cleaning of the tongue.
After recovery is so far advanced as to admit of a
more generous diet, the following recipes will help to
settle the much-vexed question — “ What shall I eat ?”


DIET FOR CONVALESCENTS.
121
Recipe 78.
BAKED CUSTARD.
Two eggs;
One pint milk;
Two tablespoonfuls sugar.
Scald the milk; beat the yolks up with the sugar,
add this to the milk, and when well mixed stir in the
whites, previously beaten light. Flavor to taste. Pour
into cups and bake until firm. Eat cold from the cups.
Recipe 79.
ARROWROOT JELLY.
Boiling water, - - one cup;
Arrowroot, - - - two teaspoonfuls;
White sugar, - - two teaspoonfuls.
Dissolve the sugar in the cup of water; put this on
the fire and bring it to a boil. Wet the arrowroot in
a little cold water, and rub it smooth. Stir this into
the hot water while it is boiling. Add one teaspoonful
of lemon-juice and keep it boiling until it is clear.
Wet a cup in cold water, and pour in the jelly to form.
Eat when cold, with cream and sugar. This is a
delicate dish and will tempt many a dainty appetite.
Recipe 80.
Sago BLANC-MANGE.
One pint milk;
One-half pound sago.
Soak the sago in cold water for four hours. Heat
the milk and stir in the soaked sago. When it has dis-
solved, sweeten to taste. Boil slowly fifteen minutes,
stirring all the time; take from the fire, flavor, beat


124
DIET IN DISEASE.
hydrochloric acid, was, with Dr. Graves, a favorite
thirst-allaying drink for fever-patients.
The following recipes will afford an ample variety
for all cases :
Recipe 83.
RASPBERRY SYRUP.
Put 6 pounds of raspberries into a china or glass
bowl, with a quart of water in which has been dissolved
2 ounces of citric (or tartaric) acid, and let it remain
24 hours; then strain it, taking care not to bruise the
fruit. To each pint of clear liquor add 11 pounds of
loaf sugar, and stir it till dissolved. Leave it for a few
days and then bottle securely.
A little of this syrup in water forms a refreshing
drink for fever-patients.
Recipe 84,
STRAWBERRY SYRUP
may be made according to the same rule, using two
ounces of citric acid.
Recipe 85.
RASPBERRY VINEGAR.
Put a pint and a half of the best wine-vinegar to
three pounds of raspberries, in a glass or porcelain
vessel ; let this stand for two weeks, then strain without
pressure. Put into bottles, well-corked.
Recipe 86.
RASPBERRY VINEGAR.
Mash the raspberries in a crock, cover well with
pure cider vinegar. Let this stand for twenty-four
hours, giving it an occasional stirring.


RECIPES.
125
The next day strain off the vinegar and juice into
another crock, containing the same quantity of mashed
berries as first used.
Let this stand until the following day, when the
juice should be again strained off.
Now add one-half the quantity of water that you
have vinegar, and to this mixture add three pounds of
white sugar to each quart.
Now stir over a gentle fire until the sugar is dis-
solved. Bring slowly to the boiling point, skimming
meanwhile, and as soon as it boils, strain again.
Bottle immediately and seal the corks well.
A tablespoonful or more to a glass of ice-water
makes a very refreshing drink in sickness.
Recipe 87.
JELLY WATER.
Jelly, - - - - one tablespoonful;
Ice-water - - - one goblet.
Any jelly may be used, currant-jelly, cranberry-
jelly, or other kind. Very tart jellies are the best.
Stir up the jelly in the ice-water until the two are well
mixed.
Recipe 88.
APPLE-WATER.
One large, juicy apple ;
Three cups cold water.
Let the apple be a juicy, finely flavored one. Pare
and quarter it. Put on the fire in a closely-covered
sauce-pan, with the water, and boil until the apples
stew to pieces. Strain the liquor as soon as it is taken
from the fire, pressing the apple hard in the cloth.
Set away to cool. Sweeten to taste with white sugar.
Drink ice-cold.


126
DIET IN DISEASE.
This is a very refreshing and palatable drink, and
• forms an agreeable change from the more common
ones.
Recipe 89.
LEMON WHEY.
Put a quart of new milk into a sauce-pan and stir
it over the fire until it is nearly boiling; then add the
juice of one lemon and let it simmer for fifteen min-
utes, skimming off the curd as it rises. Add the juice
of another lemon, skim for a few minutes, strain, and
it is ready for use.
Recipe 90,
WINE WHEY.
Fresh milk, - - - one pint;
Sour wine, - - - one wineglassful;
Sugar, - - - - one teaspoonful.
Put the milk into a shallow sauce-pan and bring it
to the boiling point. Pour in half the wine, stir gently
and let it simmer, and skim off the curd which rises.
After a few minutes pour in the rest of the wine, skim
the remaining curd, sweeten, and when cold it is ready
for use.
Good in fevers.
Recipe 91.
WHEY POWDER.
Sugar-of-milk, - - - two ounces;
Powdered white sugar, - eight ounces;
Gum Arabic, powdered, - one ounce.
Mix. Dissolve half an ounce of this in a pint of
water. This makes a demulcent drink for use in bron-
chitis, pleurisy or pneumonia.


RECIPES.
127
Recipe 92.
To WHITEN WHEY.
Beat up the white of an egg with a portion of the
whey, mix with the rest, boil for a moment and run it
through a jelly-bag.
Recipe 93.
MINT WATER.
Boiling water, - - half a pint;
Green spearmint leaves, - a handful.
Bruise the leaves, put into a dish, cover with boil-
ing water; steep fifteen minutes. Drink hot or cold.
Good in nausea.
Recipe 94.
TAMARIND WATER.
Tamarinds, - - one tablespoonful;
Ice-water - - - one gobletful;
Sugar, - - - one teaspoonful;
Stir the tamarinds in the water until dissolved;
strain and sweeten.
Good in constipation.
Recipe 95.
LEMONADE,
Take two lemons, wipe clean and peel very thin,*
being careful to cut off none of the pith, or white.
Now cut off all the pith and throw it away. Cut the
lemons into thin slices, take out all the seeds, put the
slices and the rind of one lemon into a pitcher, add a
tablespoonful of sugar, pour onto these a pint and a
* In preparing lemon-peel for flavoring, pare very thin shav-
ings from the surface, getting in none of the white, as this will
render it bitter.


128
DIET IN DISEASE.
half of boiling water; cover and stand on the ice to
cool. When cold, strain into another pitcher and it is
ready for use.
Although this inyolves more time and attention
than is usually given to the making of lemonade, yet
the superior quality obtained well repays the extra
trouble.
Recipe 96.
ICELAND Moss LEMONADE.
One handful Iceland Moss;
Two quarts boiling water;
Two lemons.
Wash the moss in two waters. Peel and slice the
lemons, throwing away the peel. Mash the sliced lemon
up with four tablespoonfuls of sugar; mix this with
the moss, and pour over it the boiling water. Let it
stand until cold. Sweeten to taste, and take it ice-
cold. If too thick, add cold water.
Recipe 97.
FLAX-SEED LEMONADE.
Four tablespoonfuls whole flaxseed;
One quart boiling water;
Juice of two lemons;
Sugar to sweeten.
Put the flaxseed in a pitcher, pour on the boiling
water, cover it and let it steep for three hours. When
cold add the lemon-juice and sweeten to taste. If too
thick, thin with cold water.
Let the patient have it ice-cold. The last two
recipes make soothing drinks in throat and lung
troubles.


RECIPES.
129
Recipe 98.
EGG LEMONADE.
Beat up one egg to a froth; make one goblet of
lemonade, using the juice of an entire lemon; sweeten
to taste, stir in the egg and add pounded ice.
This is a delicious and refreshing drink for the
sick, and has, moreover, some nutritive value.
Recipe 99.
Hot LEMONADE.
Lemon-juice, - - two tablespoonfuls ;
Boiling water, - - one gobletful;
Sugar, - - - one tablespoonful.
Put all into a hot bowl and stir for a few minutes.
Drink hot.
Good when it is desired to induce a perspiration.
Recipe 100.
LEMON-ICE.
Six lemons;
One large sweet orange;
One pint of water;
One pint of sugar.
Grate the peel of three of the lemons, and remove
the rind of the orange. Squeeze out every drop of
juice from the orange and all the lemons, and steep it
in the rind of orange and lemons one hour, Strain,
squeezing the bag dry; mix in the sugar, and then the
water. Stir until dissolved, and freeze in a freezer,
opening three times to mix all together.


130
DIET IN DISEASE.
Recipe 101.
BARLEY-WATER.
One pint boiling water;
Two ounces pearl barley;
Lemon-peel and sugar.
Wash the barley well in two or three waters. Put
this into a pitcher, together with a tablespoonful of
sugar and the peel from a quarter of a lemon, cut very
thin. Pour onto this one pint of boiling water. Cover
the pitcher and let it stand on ice until cold. When
cold strain into another pitcher and it is ready for use.
Recipe 102.
THICK BARLEY-WATER.
Wash the barley as in R. 101. Put it in a sauce-pan,
pour over it two quarts of cold water, bring to a boil,
and let it boil for two hours. Pour into a pitcher with
the thin peel of half a lemon; set it on ice to become
perfectly cold. When cold, take out the lemon-peel
and sweeten to taste.
Recipe 103.
BARLEY-WATER.
Boiling water, - - two cups;
Barley, - - - - two tablespoonfuls.
Wash the barley and soak it half an hour in a little
luke-warm water, and stir, without draining, into the
boiling water, salted very slightly. Simmer one hour,
stirring often. Sweeten to taste and strain before
using. This may be used temporarily as a substitute
for milk when the latter disagrees.


132
DIET IN DISEASE.
Wet the rice-flour up with cold milk, and stir it
into the boiling milk. Let it boil for ten minutes,
stirring all the time. Sweeten to taste and eat warm
with cream.
This makes a simple, yet nourishing, dish for the
sick.
Recipe 108.
TOAST-WATER.
Cut thin slices of bread, and toast till nicely brown,
with no suspicion of burning. Put several such slices
into a bowl and pour over enough boiling water to
cover. Cover the bowl closely, and let it steep until
cold. When cold, strain, sweeten to taste and put a
piece of ice into each glass. It may be flavored with
lemon-juice.
This may be freely indulged in. It is of very slight
nutritive value, and must not be depended upon as a
food.
Recipe 109.
ELM TEA.
Take nice slippery-elm bark, break it into bits, pour
boiling water over it, cover and let it stand until cold.
Take with ice, and sweeten if desired.
Recipe 110.
GUM ARABIC WATER.
Gum Arabic, two teaspoonfuls;
Hot water, one pint;
Sugar, one teaspoonful;
Lemon-juice of one lemon.
Put all into a pitcher: keep it on a hot stove till
the gum is dissolved. Use when cold.


RECIPES.
133
The last two may be used as demulcent drinks in
throat troubles and coughs.
Recipe 111.
CAFE AU LAIT.
Fresh, strong coffee, and boiling milk, equal parts.
Strain the hot coffee through some muslin into the
pot from which it is to be served. Add the hot milk
immediately, set the pot on the hot stove for five
minutes, and it is ready to serve.
Recipe 112.. .
COFFEE AND EGG.
Make a cup of strong coffee, adding boiling milk as
usual, only sweetening rather more; take an egg, beat
yolk and white together thoroughly; boil the coffee,
milk and sugar together, and pour it over the beaten
egg in the cup in which you are going to serve it.
This simple recipe is used frequently in hospital
practice. A sick person, needing nourishment and
having lost appetite, can often be sustained by this
when nothing else can be taken.
Recipe 113.
EGG-WATER.
Cold water, one gobletful;
Whites of two eggs;
Sugar to sweeten. ...
Stir the eggs gently into the water, but do not beat
them; add the sugar, or a little salt.
This is a bland, and yet nourishing, drink, which
can be taken by a delicate stomach, when everything
else is rejected.


134
DIET IN DISEASE.
Recipe 114.
EGG-NoGG.
One egg ;
Milk, - - - - one gobletful;
Sugar, - -
two teaspoonfuls;
Wine, - - - - two tablespoonfuls;
Powdered sugar, - one tablespoonful;
Powdered ice.
Break the yolk of the egg and the sugar together
and stir them into the milk; add the ice and wine.
Lastly, beat the white of the egg to a froth and whip
it in.
Recipe 115.
RENNET WINE.
Cut one calf's rennet into pieces an inch square;
put into a bottle with a quart of sherry wine; cork
tight and set in a cool place. After standing forty-
eight hours, it is ready for use. One tablespoonful
will coagulate one quart of milk.
Recipe 116.
RENNET WHEY.
Fresh, warm milk, - one quart;
Salt, - - - - one saltspoonful ;
Rennet wine, - - one tablespoonful.
Add the salt and the wine to the milk, stirring only
till mixed. Let it stand until cold. When it has
coagulated, cut the curd across several times with a
knife, to free the whey. Strain through muslin.
Eat with a little cream added.


RECIPES.
135
Broths and Soups.
To STEW OYSTERS.
Take one quart of liquid oysters, put the liquor (a
teacupful for three persons), in a stew-pan, and add
half as much more water; salt; a good bit of pepper;
a teaspoonful of rolled cracker for each person. Put
on the stove and let it boil; have your oysters ready in
a bowl. The moment the liquor begins to boil pour in
all your oysters, say ten for each person. Now watch
carefully, and as soon as it begins to boil take out your
watch, count just thirty seconds, and take your oysters
from the stove.
You will have your big dish ready with one and a
half tablespoonfuls of cold milk for each person.
Pour your stew on this milk and serve immediately. ·
Never boil an oyster in milk.—(Delmonico.)
Recipe 117.
OYSTER BROTH.
Oysters, - - - - one pint;
Cold water, - - - one half pint;
A little salt and pepper.
Cut the oysters into small pieces, put into a sauce-
pan with water and salt, and simmer ten minutes;
skim, strain off the broth, and add the pepper. A
little milk may be added for those who prefer it.
Serve hot, with toast.
Recipe 118.
MUTTON BROTH.
Lean mutton, - one and a half pounds;
Cold water, - - one quart;
Salt to season.


136
DIET IN DISEASE.
Free the mutton entirely from fat; cut it up fine;
put it into a saucepan with the water and salt and:
stew it for two hours. Thicken slightly with flour.
When cool, remove all fat from the surface. Heat
a small quantity, as required.
Recipe 119.
CHICKEN SOUP.
One young chicken;
Cold water, two quarts ;
Salt.
Cut the chicken up, and pound until the bones are
broken; add the water and salt, and stew for two
hours; when done strain it, and let it cool. Remove
all fat, and heat as required.
Recipe 120.
VEAL Soup.
Take one pound of veal-almost any cut will do-
put it into one quart of cold water, salt, boil slowly for
two hours. Before taking from the fire stir in a little
flour, previously made into a thin paste with cold
water, and free from lumps.
Recipe 121.
Raw-BEEF SOUP.
Chop fine one pound of raw beef, put it in a bottle
with one pint of water and five drops of muriatic acid.
Let this stand on the ice all night. In the morning
set the bottle in a pan of water at 110° F. for about
two hours. Strain through a cloth until the mass is
nearly dry. If the raw taste be objectionable, the beef
to be used should be roasted quickly on one side; then
make as above.


RECIPES.
137
This beef soup may be substituted for milk in those
cases in which the latter is called for but cannot be
taken.
Recipe 122.
BEEF ESSENCE.
Lean, juicy beef, - - ' - one pound;
Cold water, - - - - one pint;
Salt to season.
Free the beef from fat, and pound it; broil it two
minutes over a very hot fire; mince it fine; put it into
a jar with the cold water and salt, and let it soak
several hours; tie a cloth over the mouth of the jar,
set it in a kettle of cold water, bring this to a boil, and
let it boil slowly for ten hours. Strain and season.
Other recipes for beef-tea will be found in Chap-
ter IV.
Gruels.
Recipe 123.
OATMEAL GRUEL.
Take three ounces of oatmeal and boil slowly in
four pints of water, till reduced to two pints. Strain
through a sieve. Add milk if it is wanted thin.
Recipe 124.
CORNMEAL GRUEL.
Cornmeal, - - - - one cupful;
Boiling water, - - - - one quart;
Make a thin paste of the meal, mashing out all
lumps. Stir this into the boiling water, letting it boil
for three-quarters of an hour, being careful that it does
not burn. Salt to taste.


RECIPES.
139
Recipe 128.
Rice, - - two tablespoonfuls;
Cold water, - - one cupful;
Fresh milk, - a pint and a half;
Sugar and salt.
Wash the rice and soak it in cold water one hour;
put into a farina kettle with the milk and simmer
until the rice is well done. Strain through a wire
sieve and season.
Recipe 129.
BOUILLIE.
The bouillie commonly used in France as the first
food for infants, is made by gently roasting the best
wheat flour in an oven, then boiling it for a consider-
able time either in water, or in milk and water, and
adding sugar.
Vegetables.
Recipe 130.
ASPARAGUS.
“Bind the asparagus in a bundle with a piece of
tape, keeping the buds all one way; cut the stalks of
equal length, and be careful to cut off all that is tough.
Put it into a porcelain-lined kettle, with enough
slightly-salted boiling water to cover, and boil until
tender. Season delicately with butter and pepper,
and more salt if desired,”
Recipe 131.
BAKED POTATOES.
“ Wash and wipe dry as many potatoes as are re-
quired, being careful to have them of uniform size.


140
DIET IN DISEASE.
Bake in a brisk oven until they yield to pressure
between the fingers ; remove at once from the oven
and break the skin to let out the steam. Serve im.
mediately with salt, butter and pepper."
Recipe 132.
STEWED CELERY.
“After the celery has been thoroughly washed, cut
the stalks into pieces four or five inches long, lay them
(all one way) in a saucepan, with just enough slightly-
salted, boiling water to cover. Boil slowly until ten-
der, drain, and season with butter and pepper.” Of
reputed value in rheumatism.
Bread.
Recipe 133.
RICE BREAD.
Make a sponge of
Warm water, - - one quart;
Yeast, - - - - one teacupful;
White sugar, - - one tablespoonful;
Lard, - - - - two tablespoonfuls ;
White flour, - - one quart. .
Beat well together, and in about five hours, when
it has risen, add three pints of warm milk, and three
teacupfuls rice-flour wet to a thin paste with cold milk,
and boil four minutes, as you would starch. This
should be little more than luke-warm when it is stirred
into the batter. If not thick enough to make into a
dough, add a little wheat flour. Knead thoroughly,
and treat as you would wheat bread in the matter of
two risings and baking. This is a nice and delicate
bread for invalids, and keeps well.


RECIPES.
141.
Recipe 134.
UNFERMENTED BROWN BREAD.
Mix three pounds of brown-flour wilh ten drachms
of bicarbonate of soda; make this into a dough with
twenty-five ounces of cold water containing twelve and
a half fluid drachms of muriatic acid. Bake im-
mediately it is prepared.
Recipe 135.
BREAD PANADA.
Place in a saucepan some very thin slices of bread-
crumb, and rather more water than will cover it. Boil
until the bread becomes pulpy, strain off the super-
fluous water, and beat up the remainder to the con-
sistence of gruel. Season to taste. Some prefer it
sweetened, while others eat it with salt and pepper.
Recipe 136.
RUSK.
Toast dry crusts of bread in a moderate oven until
they are well browned; do not let them burn, When
cold, pound in a mortar, or grind fine in a coffee-mill,
until reduced to a coarse meal. Eat in a dish with
milk or cream, as you would mush. Sweeten if
desired.
Recipe 137.
CRACKER PANADA.
· Split ten small oyster crackers, spread each piece
with butter, and lay them in a bowl. Sprinkle with
sugar, pour on enough hot water to cover, and grate a
little nutmeg over them. Cover the bowl and let it
stand five minutes.


144
DIET IN DISEASE.
water; pour more warm water over it, if it is too thick.
Keep the water in the saucepan boiling, and stir the
tapioca frequently. Cook until it becomes clear. If
too thick at this time, put in a very little boiling
water. When quite clear, put in the lemon-juice and
sweeten to taste. Pour into molds. - Eat cold, with
cream, flavored to suit.
This will be found to be an excellent dish, easily
digested, simple, and very tempting to the sick.
Recipe 144.
FARINA BLANC-MANGE.
Milk, - - - one pint;
Farina, - - - two tablespoonfuls.
Heat the milk to boiling; stir in the farina and a
little salt. Boil for twenty minutes in a farina-kettle.
Flavor and sweeten to taste and pour into moulds.
· Set in a cool place. Eat with cream and sugar.
Recipe 145.
• TAPIOCA BLANC-MANGE.
Tapioca, - - - one cupful;
Boiling milk, - - three cupfuls;
White sugar, - - three tablespoonfuls.
Soak the tapioca four hours in two cups cold water,
and stir the whole into the boiling milk. Sweeten and
boil slowly for fifteen minutes, stirring all the while.
Take off, flavor to suit, and pour into moulds..
Eat cold with cream. Wash the tapioca well
before soaking.
Recipe 146.
TAPIOCA PUDDING.
Take an ounce of tapioca, soak it in an ounce of
cold water for two hours; pour off this water, add a


INDEX.
149
Raspberry syrup ................ 124
" vinegar ...........
...... 124
Rennet wine ................
Rheumatism, diet in ........
Rice ..........................
" flour milk............ ... 131
Rickets, diet in..............
Routh, Dr. .........
........... 41
Ruddock, Dr. ...
..... 103
Rusk
..... 141
Malt infusion ............
o extract................
Marion Harland .....
Meats...... ....................
" salted ......
Meat, extract of ............
" raw .......
Milk......
" of wet-nurse .....
“ in Bright's disease.........
butter...................
" clabbered.... ............15,
cow's........
condensed ....
“ in diabetes.........
" in fevers ...............
" goat's .........
" and lime-water... .......
punch ...........
..... 130
16 thickened ...............
..... 111
" toast ....................
..... 119
Musculine.
Matton .......
• broth....................
" chops....................
Mush......... .............70,
............
.. 102
Sago.................. ...... 16
"_blanc-mange ..............
" custard ...................
... 112
6 milk..................
..... 131
Salt... .........
.....19, 28
Salts, in milk................ .... 24
Salter, Dr.........
.... 107
Scarlet fever, diet in .........
Schmier-kase ................
Scrofula, diet in .............
..... 100
Scurvy,
Sea-sickness, diet in............
.. 95
Soups .........
.. ..........
.... 135
Soup, chicken....
.... 136
" raw beef ...
.... 136
“ veal.........
.... 136
Spanish cream .................
Starches .......
Stomach, ulcer of ..............
" inflammation of....... 11li
Strawberry syrup ............... 124
Sugar ........................... 16
Sugar-of-milk ................. 24, 27
Niemeyer .........................
Oatmeal ................ ......
" gruel ............. 49, 70
water.............. 29, 68, 131
Oesophagus, stricture of ........ 73
Oils......
.......... 17
Oil, olive ..
Omelette .....
Oysters ....
Oyster-broth ...................
..................
Panada bread....................
" cracker..................
Pepsin ...................
Phosphate-of-lime........
Porridge .............
Pork
Potatoes ........
............17,
Potato-surprise.................
Pridham, Dr. .................... 107
Tamarind-water..............
Tapioca blanc-mange ...........
" jelly ................
143
" pudding .............. 144
water .....
..... 131
Tissue-builders ..
Toast........... ...
" water .........
Tomato-soup .......
..... 119
Travelers, diet for..
Typhoid fever......
Typhus fever....................



COUNT RUME
RUM FORD
HORSFORD'S
SE
RUMAINITTIIN
ACID PHOSPHATE
(LIQUID.)
For Dyspepsia, Mental and Physical
Exhaustion, Nervousness, Dimin-
ished Vitality, Etc.
Prepared according to the directions of Prof. E. N. Horsford,
of Cambridge, Mass.
A preparation of the phosphates of lime, magnesia, pot-
ash and iron with phosphoric acid in such form as to be
readily assimilated by the system.
Universally used by physicians of all schools.
It is not nauseous, but agreeable to the taste.
No danger can attend its use.
Its action will harmonize with such stimulants as are
necessary to take.
It makes a delicious drink with water and sugar only.
Prices Reasonable. Pamphlet giving further particulars
mailed free. Manufactured by the
Rumford Chemical Works, Providence, R. I.
FOR SALE BY
GROSS & DELBRIDGE,
48 Madison St., CHICAGO.


MALTINE.
MALTINE is a concentrated extract of malted Barley, Wheat and Oats.
In its preparation the temperature does not exceed 150 deg. Fahr., thereby
retaining all the nutritive and digestive agents unimpaired. Extracts of Malt
are made from Barley alone, by the German process, which directs that the
mash be heated to 212 deg. Fahr., thereby coagulating the Albuminoids and
almost wholly destroying the starch digestive principle, Diastase.
LIST OF MALTINE PREPARATIONS.
MALTINE (plain),
MALTINE with Phosphates.
MALTINE with Hops,
MALTINE with Phosphates Iron and
MALTINE with Alteratives.
Quinia.
MALTINE with Beef and Iron, MALTINE with Phosphates Iron, Qui-
MALTINE with Cod Liver Oil.
nia and Strych.
MALTINE with Cod Liver Oil and Pan- MALTINE Ferrated.
creatine.
MALTINE WINE
MALTINE with Hypophosphites. MALTINĒ WINE with Pepsin and
MALTINE with Phosphorus Comp.
Pancreatine.
MALTINE with Peptones. ſtine. MALTO-YERBINE.
MALTINE with Pepsin and Pancrea-I MALTO-VIBURNIN.
MEDICAL ENDORSEMENTS.
We append, by permission, a few names of the many prominent Members
of the Medical Profession who are prescribing our Maltine Preparations:
J. K. BAUDUY, M.D., St. Louis, Mo., Physician to St. Vincent's Insane
Asylum, and Prof. Nervous Diseases and Clinical Medicine, Missouri Medi-
cal College.
WM. PORTER, A. M., M. D., St. Louis, Mo.
E S. DUNSTER, M. D., Ann Harbor, Mich., Prof. Obs. and Dis. Women
and Children, University and in Dartmouth College.
F. R. PALMER, M. D., Louisville Ky, Prof. of Physiology and Person-
al Diagnosis, University of Louisville
F. A. MARDEN, M. D., Milwaukee, Wis., Supt. and Physician, Mil-
waukee County Hospital.
L. P. YANDELL, M. D., Louisville, Ky., Prof. of Clinical Medicine and
Diseases of Children, University. Louisville.
R. OGDEN DOREMUS, M. D., L. L, D., New York, Prof. of Chemistry
and Toxicology, Bellevue Hospital Medical College; Prof. of Chemistry and
Physics, College of the City of New York.
WALLER S. HAINES, M. D., Chicago Ill., Professor of Chemistry and
Toxicology, Rush Medical College, Chicago.
E. F. INGALLS, A, M., M. D., Chicago, Ill., Clinical Professor of Diseases
of Chest and Throat, Woman's Medical College.
H. F. BIGGER, M. D., Prof. of Surgical and Medical Diseases of Women,
Homeopathic Hospital College, Cleveland, Ohio.
WM. ROBERTS, M. D, FRC. P., F. R. S., Manchester, England, Prof.
of Clinical Medicine, Owens' College School of Medicine; Physician Manches-
ter Royal Infirmary and Lunatic Hospital.
W. C. PLAYFAIR. M. D., F. R. C. P.. London England, Prof. of Obste-
tric Medicine in King's College, and Physician for the Diseases of Women
and Children to King's College Hospital.
A. WYNN WILLIAMS, M. D., M. R. C. S., London, England, Physician
Samaritan Free Hospital for Diseases of Women and Children.
A. C. MACRAE, M. D., Calcutta, Ind., Dep. Insp.-Gen. Hosp. Ind. Ser-
vice, late Pres. Surg., Calcutta.
J. CARRICK MURRAY, M. 1)., Newcastle-on-Tyne, England, Physician
to the N. C. H. for Diseases of Chest.
J. A. GRANT, M. D., F. R. C. S., Ottawa, Canada
MALTINE is prescribed by the most eminent members of the Medical Pro-
fession in the United States, Great Britain. India, China and the English
Colonies, and is largely used at the principal Hospitals in preference to any
of the Extracts of Malt.
PeWe will forward gratuitously a 1-lb. bottle of any of the above
preparations to Physicians, who will pay the express charges. Send for our
28 page Pamphlet on Maltine for further particulars.
Address, REED & CARNRICK, 182 Fulton St., New York.
FOR SALE BY
GROSS & DELBRIDGE, 48 Madison St., Chicago.


GROSS & DELBRIDGE'S PUBLICATIONS
Lectures on Fevers. By J. R. KIPPAX, M D., L L. B.,
Professor of Principles and Fractice of Medicine in the Chi-
cago Homeopathic Medical College; Clinical Lecturer and
Visiting Physician to the Cook County Hospital; Author
of “Handbook of Skin Diseases,” etc.
The work will comprise thirty lectures, embracing every form
of Fever; their Definition, History, Etiology, Pathology, and
Homeopathic treatment, making a most important and valuable
addition to our literature. About 500 pages. Octavo.
LECTURE I. -Fevers. Introduction. Classification of Fevers. Mias-
matic, or Malarial. Miasmatic-Contagious, and Contagious. The Ther-
nometry of Fevers.
LECTURE II.-Fevers. Simple Continued Fever. – Malarial Fevers.
Laws of Malarial, Miasmatic, Geographical Distribution, and Incubation,
ntermittent Fevers - Intermittent Fever. Defini-
tion. Synonym. Historical Notice. Etiology. Clinical History. Types
of Intermittent. Morbid Anatomy. and Differential Diagnosis.
LECTURE IV.-Intermittent Fever (continued). Complications
and Sequelæ. Prognosis. Chart of Characteristics. Prophylaxis. Treat-
ment
LECTURE V.-Remittent Fever, Definition. Sync
rever, Definition, Syncnym. Historical
Notice. Etiology. Clinical History. Morbid Anatomy.
LECTURE VI.-Remittent Fever (continued.) Differential Diagnosis
Complications, and Sequelæ. Prognosis. Chart of Characteristics. Treat-
ment.
LECTURE VII.-Pernicious Malarial Fever.-Definition. Synonym.
Historical Notice. Etiology, and Clinical History Types of Pernicious
Malarial Fever. Duration. Morbid Anatomy. Differential Diagnosis.
Complications, and Sequelæ. Prognosis. Chart of Characteristics. Treat-
ment. Chronic Malarial Infection.
LECTURE VIII.-Dengue. Definition. Synonym. Historical Survey.
Etiology. Clinical History Duration. Morbid Anatomy. Differential
Diagnosis. Prognosis. Chart of Characteristics. Treatment.
LECTURE IX.-Hay Fever. Definition. Synonym, History and
Statistics. Etiology. Clinical History. Differential Diagnosis. Prognosis.
Prophylaxis. Treatment.
LECTURE X. – Typho-Malarial Fever. – Definition, Synonym.
Historical Notice. Etiology Types of Typho-Malarial Fever. Clinical
History. Duration,
LECTURE XI.-Typho-Malarial Fever (continued). Morbid Anat-
omy. Complications and Sequele. Differential Diagnosis. Prognosis.
Chart of Characteristics. Treatment.
LECTURE XII. - Miasmatic-Contagious Fevers. Typhoid Fever.
Defipition Synonym. History and Statistics. Etiology.
LECTURE XIII.-Typhoid Fever (continued.) Clinical History,
Duration. Morbid Anatomy.
LECTURE XIV. --Typhoid Fever (continued.) Complications and
Sequelæ. Differential Diagnosis. Prognosie. Chart of Characteristics.
Treatment.
LECTURE XV.-Yellow Fever. Definition. Synonym History
and Statistics. Etiology. Clinical History. Differential Diagnosis.
Morbid Anatomy. Complications, and Sequelæ. Prognosis. Chart of
Characteristics. Treatment.
The above selections from table of contents will give the
reader some idea of the value of this new book. The work is
now in press and will be ready about January 1st, 1883.
GROSS & DELBRIDGE, Publishers,
48 Madison St., CHICAGO.