The times. (Owosso, Mich.) 1882-1897, 1884-03-21
DIET IN DISEASE.
What u Medical Man Says on the
Subject.

Subject.
In considering the question of food
suitable for u diseased body, one must
remember that the whole body is debil-
itated in illness, and that the stomach
partakes of the general weakness, even
if, as frequently the case. it does not
suffer specially. As the stomach is Of
ten our mainstay in cases of prolonged
disease, it is very important that every
attention should be given it, so that it
may be kept as efficient as possible and
may not fail us in the hour of our ne
cessity. 1t would strike any one as OBJ
vious that the very lightest of foods
should be taken at these times, and
that the stomach should not simply not
be overburdcned, but should be placed
rs much ARREST as the physical require
ments of the patient will allow. But
this is not always understood. For in
stance, had been imprcssing on a pa
tient suffering from intense stomach ir.
ritation the necessity for light, very
light. food, and she soon afterward
asked me il she might not nave a little
roast pork! She was otherwise sane
enough, though one can scarcely cred
it It,
Food must be light and tempting. or
an invalid can not take it at all, and it
is well known that if you tell the pa
tient what you are preparing for him
beforehand his unstable fancy grows
sick ut the food before he has so much
as tasted it. Make it and bring it just
ready for eating. BY arousing the fan
cy thus nourishmcnt may be taken and
much good gained before the mind has
wearied of the food.
Milk, again, is our grand resource in
disease, containing, as it does, all the
elements of food that the body requires
in form that is easily assimilated, and
it is, besides, a food that can be pre-
pared in many tasty ways. II there be
irritation Of stomach, and plain milk
is rejected, mix it with one-third of
lime water, or half as much fresh soda
water, and it will answer better. In
any disturbance of the stomach. food
should be given in small quantities,
frequently repeated-even teaspoonful
doses--of soda water, or soda water
and milk in acute cases; while if the
vomiting continues, koumiss may check
it.
Beef tea, chicken broth, and similar
foods are very nourishing, but patients
soon tire of them, and can with diff
Guilty be induced to take them after u
little while. Indeed, it is very wise to
change your diet as much rs possible,
and tempt the languid stomach with
variety. Oysters are highly nutritious.
and can be prepared in various ways,
making excellent dishes. In many
eases white fish can be eaten with adj
vantage, and invalids still nearer re-
covery can take boiled mutton, or an
underdono chop. Bat meat should be
taken with caution. and the lighter
kinds adhered 10 until the stomach
regains vigor. Mutton, fowl, white
fish, etc., must be taken in preference
TO heavier foods, and five meals day
of light nature are to be preferred to
three heavier ones, when suffering from
debility, while in worse cases food
must be taken every hour or two, or
much more frequently still if required.
Never neglect your patients food-have
something always ut hand ready to be
taken when needed. Make your foods
fresh, and do not keep warming them
up''-warmed up foods are unpalata-
BILE in health and unbcarable in sick
ness. Broths and soups may be
strengthened with lentils or pearl bar
ley-thc latter depriving beef tea Of its
purging tendencies.
Patients are often thirsty, and in
gratifying that thirst, take care the
food is nourishing. Barley water is
very nice, as are black currant tea,
lemon tea-with the pips removed to
prevent its being bitter-and few
drops of dilute hydrochloric acid in
sweetened water makes g good drink.
Lemonade may sometimes be taken;
and in vomiting, which produces at
times the most distressing thirst, the
sucking of small fragments of ice is
very agreeable, and tends to soothe the
stomach also.
Jellies and blanc mango contain
much nourishment, and are digested
easily; rice, milk, sage cruel and SINH
lar things are of service; and II there is,
during convalescence, dislike for
food, small quantity of wine or bran
dy before meal acts as whip and
sets up temporary appetite, which is
often of the highest benefit to the suf-
ferer.
These remarks will indicate the lines
on which we should work in feeding
invalids; there are endless varieties Of
food and methods of administering
them, and these are often our only re-
sources. II would be well, then, to
learn how to prepare tasty and whole
some dishes, so that when sickness does
come, we may be ready to meet it at all
points Leeds Mercury.