Wyandot County Republican. [volume] (Upper Sandusky, Ohio) 1869-1903, 1871-11-09
The Treatment of Dyspepsia.


Dyspepsia, or indigestion, both which
words mean essentially the same thing,
is the inability of the stomach to obtain
sufficient nutriment out OF the 1000 eat
ell to meet the wants OF the system ara,
not having enough, blind instinct calls
for more s: this call or desire for nourish-
ment. is denominated hunger, which is
gratifed ordinarily by taxing food into
the stomach. But, in sense, nature o.
instinct makes mistake, and calls for
more food when in reality it is not food
that is wanting, but the pourishment
which is in the food already eaten, and
which the stomach has not the streng b
to withdraw hence it is that dyspep-
tic has craving appetite, in aggravated
cases is always eating, and is always
hungry. But to eat more under such
circumstances is like giving faithful
but invalid servant more work to do,
when there really is not strength enough
to perform what is already in hand or
it is like adding greater weight for the
noble horse to draw, when be is already
so oppressed by a heavy load as to be
scarce able to drag it along a single step.
All dyspeptics are weak, they lack
strength, the whole body is feeble, nd
weakness hence the essence of cure is
to increase the stomach's strength. But
| all bodily strength comes from the food
eaten, and cannot possibly come from
any other source; hence the only cure
for dyspepsia is eating. But how to eat
| is the great practical question of this
age and nation; for dyspepsia is a ma
| tional disease and a national sin, since
its one great cause is intemperance in
eating, excessive indulgence of the ap-
petite, in conno ction with unwise habits
at the table.
A faithful servant may be able to do
a little work welllwhen recovering from
debilitating disease, but in the con-
scientious effort to perform an overtask,
it is not only not accomplished, but
none of it is well done. So a weak
stomach may digest little food well,
| get ali the nourishment, all the strength
| out of it, but if it has to work up a rye
meal, the work is badly done; and as
the blood is made out of the nourish-
ment derived from the food eaten, if
| that nourishment is imperfect, the
blood made out of it is imperfect, is bad,
and all know that bad blood" is dis
ease.
Nor is this the only trouble: the new
blood made from each meal taken is
mixed in few hours afterwards with
the blood already in the system but if
this new blood is bad, it corrupts the
whole mass of blood in the body, makes
the whole mass of blood bad, diseased,
and carries disease and discomfort to
every fibre of the system; hence the
ailments, the symptoms of which dys-
peptics complain, are very numerous,
and extend to every part of the body
to hands, feet, head, heart, lungs, stom.
ach, everywhere for the hands burn
after meals, the feet are cold at all times,
the head aches, the heart palpitates, the
lungs are oppressed, and the stomach is
sick; no one dyspeptic may have all
these at one time, but all and many
others, in the progress of the disease
may serve to make life protracted mis-
cry. The first great point then in the
cure of dyspepsia is to eat but little at q
time. And without going into detail as
to other measures to be taken, it is o.
Importance to add, that as the stomach
is weak in dyspepsia, in fact is the es
sence of the disease, the food given il
should not only be small in amount, but
it should be such as is most easily
worked up,, most easily converted into
blood: for from the blood all strength
comes. AS the flesh of animals, fish
poultry, is nearer being flesh of our fiesl
and bone of our bone than vegetables
so meat is more easily worked up by the
stomach to impart nutriment to th'
system and make good flood than veget
ables; and as bread is the staff of life
the main food of the dyspeptic shoulC
be meat and bread the most tende
meat, properly broiled, and well baked
common wheat bread, several days old
or, which is better, the whole product O
the grain made up with water only, anC
a little salt, formed into thin, small
cakes, and baked quickly in hot oven
pan, or skillet, and eaten cold or hot
As it requires about four hours for tn
stomach to digest such a meal, it mus
have rest after work, just as the hand
or feet require rest after their work
there should be at least five hours be
tween the meals OF dyspeptics, and no
an atom of anything should be eater
between. As, therefore, there shoult
be at least five hours interval between
meals for dyspeptics, and it is not neces
sary to eat at night, for then we ar
asleep, it follows that we should eat no
oftener than thrice day.
: But it would be of little use to get tn
nutriment out of the food and make
into blood, unless it were conveyed t
every part of the system, to reach ever
fibre, SO as to impart strength to limb
and brain and stomach and lungs; t
do this, exercise must be taken, TO
without exercise the blood begins t
stagnate in half an hour, gathers aroun,
the heart, leaving the feet and hand
cold and the skin chilly and dyspeI
ties are always chilly and easy to tax
cold. And as every part of the system
of the dyspeptic is weak, it is importan
that the exercise taken should be activ
} enough to send the blood to the remo
est parts: and as meals are taken thre
times day, the exercise should be tax
en- three times day. And as the bloc
gets the greater part of its life fror
pure air, and as there is no pure air e1
!; cept that out-of-doors, the exercise {
L the dyspeptic should be in open all
$ and as exercise is more exhilaratins
1 carries the mind more away from tn
body and passes time more pleasurably
: it is OF great Importance that the exel
else should be agreeable, should interes
and even absorb the whole attention
and since, taking the world as it is, tn
j. most agreeable thing to the masses
q making money, that man will soones
n get well of dyspepsia who steadily 70
= lows some outdoor occupation which
i encouragingly remunerative. - Hall
S Journal of Health.
A Valuable Invention.
The T,on Aoe hoe on aooo,,,+ &c =. =,