The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1882-12-30
Feeding the Sick.

Four causes of suffering among tho
sick occur to us as worth considering.
First, a poor choice OF diet; secondly,
poor way of preparing it, thirdly, an
improper time for serving it; and fourth
ly, the bad habit of retaining it within
the patients recognition by the sense
of sight or smell. The purpose of feed.
ing the well or i'll is to supply the de-
mand for nourishment and not the graf
ilication OF the appetite. Still the lat
ter result has its value, in that we di-
gest more readily and perfectly those
articles of nutrition that we like.
1t may be well even for the sick to
have regular times for taking nourish-
ment; still very sick persons can take
so little nutriment of any kind that their
needs and wants must be consulted
The general rule must be that the small
er the quantity that can be taken the
oftener it may be given. And second
rule should be, never to offer o patient
the same dish of food that he had once
refused. If it has stood long it is not
fresh and nice. A third rule founded
on experience is, always make the food
Of the sick palatable.
In the course Of severe sickness, dis
erection in many things is valuable. 1t is
needed in measuring out the food. A tea
spoonful of any proper liquid every half
hour or more, may be all that the suf-
ferer can bear. If he is stupid or de-
lirious rub his lips gently with spoon
to notify him that he must now be ready
to swallow what you present You may
tenderly press down the lower lip with
your finger. slowly introduce the spoon
to attract his attention, so that he may
swallow the liquid almost unconscious
ly, and yet with safety. The sick may
suffer from thirst and still be unable to
announce it. Small bits of ice enclosed
in soft linen rag may meet his needs
and be eagerly received. Some slight
ly acid drinks. as lemonade, will de-
mand his gratitude.
The kind of food should be easy of So
luton in the patients mouth and in the
gastric sack. The taste of the sick is
easily offended, so that proper and
agreeable food only should be offered,
otherwise the patients stomach will
loathe and utterly reject it-evel if
once well down it will soon come up
again. No nurse. then, is well educated
and lifted for the practice of her pro-
select proper food, how to prepare it,
and how to serve it. What food sick
person really needs and how it can be
rendered palatable and easily digestille
must be learned by observation and ex.
perience.
The temperature OF food renders it
hard or easy OF digestion. Ii it be
lower than the temperature of the
stomach, the digestion will be more or
! less delayed. 1t should be as warm at
least as the temperature of the gastric
sack in which it must be dissolved, or il
may induce temporary indigestion.
! Tea, coffee, toast, or bits of beef should
be hot when presented to the invalid OF
convalescent. because time will cool
them to suit his taste. The cups for
tea, or coffee, or chocolate, need nc
warming, but the plates, on which he
carves his meat or toast, often do.
The physician, as n part of his duty
may prescribe the amount of food the
patient may safely take, but still the
nurse should be able to vary his direc.
tions when circumstances occur to war.
rant it, A nurse should never urge the
sick person to eat more than he really
wants.
The idea of having a certain article OF
food long entertained will inevitably
impair the appetite for it. 1t is a care
less and disagreeable practice to fill a
cup so full that it's contents will run
over and partially fill the saucer. The
nurse should never taste the tea or cot
fee or broth in the presence of the pa
tient. 1t makes him feel that he is to
/ drink in
nurses cup. Be conslderate enough tc
know what the sick one may need
Have everything placed in tasteful or
der on waiter-salt, pepper, fork and
knife, extra cup and spoons. A neal
bouquet will make your patient smile
and increase his appetite. A loving
tone, and few tender words are often
worth more thanls timulants. DR.. Atten.
IN Western Rural.