Ashtabula telegraph. (Ashtabula, Ohio) 1874-1880, 1879-10-03
StimuIants for the Sick Room.
Various Methods OF Giving Brandy
and Wine 20 IEValIdS-HInBs for
Nurses.
Prom De Nev York Tlmes.

NurSess
From the New York Times.
The use Of wine and spirits for in
valids and the method of admins
tering them require some particular
notice. Of the great advantage to
be derived from these stimRlahts
when given in proper quantity and
at the night time there can be no
doubt. Preparations Of solid food
containing an alcoholic admixture,
are somewhat difficult, because, as =
certain amount of cooking or heat
ing must be employed, high temper
atures volatilize the spirits. Some
flavor of the wine may be left, but
the active principles have eVapOrat-
ed. 1t is in fluids or semi-fuids that
the best and simplest vehicles for
the administration Of stimulsnts are
found. If it be necessary to cook
any food which is to contain wine,
the wine should be added last. In
the choice of spurious substances,
brandy stands first; after that comes
sherry. Of late years milk-PuRch,
made with brandy, has been, used
with marked success by all physi-
clans. As was previously mention
ed, in offering such things to an in
valid, the mistake is to present it
in too great q quantity. Possibly,
of all the methods of administering
q stimulant in a small bulk, milk.
punch is the best. It need not be
given cold or iced, for food given
at too low a temperature in feeble
condition of health shock hesystem,
and is not readily sssimilated. The
milk can be sweetened, then warm
ed, and the brandy added just be-
fore using. Wine-whey Is another
preparation of milk which is useful.
From a receipt in use in s leading
hospital, the following is given as
the method of preparation: A
quart of milk is boiled, into which
Just enough sherry sis added until
the milk curdles, then the whole Is
removed from the fire, and, when
cooling, a half wine-glsss more Of
sherry is added. No sugar is used.
In ali such preparations the use of
spices, such as cinnamon or nutmeg,
should be employed with the utmost
caution, not so much as to their ef-
fects on the system as because the
taste of q sick person is often exceed
ingly keen, and the least excess Of
any condiment becomes disagTeea-
Bile. In all such preparations it
must be remembered that the effort
is to be made to tempt the appetite,
to start once more the digestive
functions which have become DOR
mant. Jellies have been. perhaps,
more used for invalids, with less &C.
quaintance with their merits than
any other substances. Preparations
of gelatine admirably IN quality
abound, but as to the nutrition they
contain, they must be declared to be
null; but it is not always their nu-
tritive quality alone which makes
them usesnl. Gelatiney which IS
really nothing else than avery care
fully prepared glue, is not cOnvertif
bic in the human system into blood,
fat, flesh or bone. If an animal
were fed entirely on gelatine, be
would die of starvation. Where its
great use is, found is as q vehicle
where in most diluted form food can
be administered. For inValids, If
jelly is used, it should be- made of
calves feet; in such 3 preparation
the juices of the meat enter largely
into the composition, of the sub
stance, and real food is taken. Some
times it is the very bulk of such
food which makes the physician or
der Itimulants to be given in jellies,
even when made of pure gelatine;
a pure mechanical action "a kes place,
which sometimes start the human
machine. Blanc manages made Of
gelatine with milk, are therefore,
admirable of their kind. We do
not; in sickness, make as much IS we
should of jellies made of Iceland
moss, which is so constantly order
ed by foreign physicians. Though
the nonrishing quality Of the moss,
per SO, is very slight, such salts of
iodine and bromine. as it possesses
are of positive value. The prepara-
ton of Iceland moss jelly is Of the
utmost simplicitya An. ounee Ofthe
moss may be stepped in tepid water
over night, carefully washed and
cleaned from grit, then mixed with
water, boiled down to a pint, strain
ed, sReetened, and have sherry wine
added to it last, or it may have milk
put into it. Its peculiar slight sea
flavor has often awakened q lethar-
pic appetite. 1t is curious to notice
in sensible cOok-bOoks such receipts
given as for hsFtshorn jelly and iVO-
~ Jelly, which have no possible use,
and are remnants. of an empirical
school, which belonged to the year
1900; any bones, horns or hoOfs
would answer quite the same pur-
pose; such stupidities are to be
classed among the old women's re-
ceipts. In England port wine is
very largely used as q stimalant, but
it is difficult to proenre in the Unit
ed States. It's particular advantag-
es are net salient; owing its tonic
Qualities to an admixture with for
eign substance, harmless Of course,
such heavy red California wines as
are now made can be substituted for
port wine. Il need not be expstiated
upon how necessary it is to procure
the very best brandy or wine for
the sick room, for between the best
and the next best the health of the
patient may depend. French wines
1.-THE red ones) in convalescence can
be highly recommended, but their
merits in very low stages of health
are very much doubted. As to
white wines, whether French OF Ger
man, they should be discarded.
-..- I'd. NJ Y. Times.
The Advance In Iron.
Some one familiar with the sub