The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1883-07-26
Meats For 1nvalidS.
nv IIIT,TET CnRSON

Meat for the use of invalids should be
chosen for three qualities digestibility
nutriment, suitability to the case in hand
the last consideration is the most impor-
tant. A meat may be tender, nutritious
and ordinarily digestible, but if from
any idiosyncracy of the patient, or from
his lack of capacity to assimilate its nu-
tritive properties, it fails to afford the
desired nourishment, it's use should
not be continued. Presupposing that
the physician is cognizant of his pa
TENTS physical peculiarities, he is the
best judge of his diet, and usually will
indicate it; but general Information on
the subject is always useful to those in
charge of the sick-room.
Beef IS tn meat most used in health; it
is the most stimulating and nutritious of
all flesh when tine system is able to digest
it, and its flavor does not offend the
most fastidious palate it is always in
season. But in some physical conditions
the use of mutton is preferable, because
it is less stimulating, less highly favor
ed, and more digestible. In such cases
it is really more nutritious than beef,
because its nutritive elements can be as
simulated; for instance, mutton is a bet
ter meat than beef for dyspeptics. The
broth made from mutton il no more d.
gestible than that of beef, and it is less
nutritious. If all fat is removed from it
in cooking, its favor is more delicate.
Lamb should not be used by dyspeptic;
although tender, it is less nutritious, be-
cause immature, and, and less digestible,
because its soft, semi.glutinous tissue
renders complete mastication difficult.
h &c, \, ol
be broiled, because by that process its
loose texture is made comparatively
dense, and the entire substance of the
flesh is thoroughly cooked. The flavor
of lamb is, of course, more delicate than
that of mutton. AS the indigestibility
of veal is due to this looseness Of fiber, it
also should be thoroughly cooked.
There is no reason why UNDERGONE
meat should be considered more nutri-
tious than that which is moderately and
properly cooked, with all it's juices pre-
served. The chemical elements Of un-
derdone meat are not sufficiently acted
upon by heat to be either readily di-
gested or assimilated. Unless a phvsi-
clan orders raw or partly cooked meat
for some special dietic reason, it is far
better to give an invalid well-done meat,
or that which is only medium rare.
VI course pork should not be eaten by
any one who has not the strongest of d.
gestive organs: Salt pork with lean flesh
Is difficult to digest; fat salt pork cut
very thin and broiled lis sometimes given
to invalids as an "appetizer' in New
England. Broiled English bacon is used
by dyspeptics in England, where it is
considered by physicians to possess ex-
ceptionsl qualities more or less curative
of dyspepsia. 1t should, if possible, be
cooked in double gridiron over a mod
T3 h s
pepper busted over it. When the ire
is not in good condition for broiling, the
bacon may be laid on slices of bread ar
ranged in dripping pan and quickly
baked in a very hot oven; the bread will
absorb all the fat which flows from the
bacon; of course, it is not to be eaten by
the dyspeptic invalid, but the toast with
bacon on it is not a bad breakfast dish
for healthy people.-Philadelphi News.