Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-04-13

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Through convalescence.
The prevailing system at the present
time i'm regard to the feeding of fevers,
is a reaction against the starvation
plan practiced centuries ago. The mod
ern plan is admittedly the most ra-
tional but there is danger that the new
doctrine may be carried too far, and too
much, rather than too little nourish-
ment may be given; therefore the
greatest care must be exercised in the
supervision of the diet, especially when
q patient is recovering from typhoid
fever. A marked feature during the
convalescence is often a voracious APP
petite and urgent demands for varied
and liberal diet of substantial food
Great firmness is required TO resist the
patients entreaties, for any imprudent
feeding at time when the powers OF
the digestive functions are still very
limited will be very apt to prove dis
astrous Even when solid foods are
allowable, this condition must be borne
in mind and no more nourishment
given than can be readily and COM
pletely disposed of by the weakened
digestive powers. Any solid FOOD that
escapes digestion in the stomach is sure
to act as AN irritant in passing through
the intestines and while the slowly
healing Lucrative and inflammatory
changes are still existent, a rise in
temperature and often a serious relapse
will follow. The dietetian must care
fully note the digestive and absorptive
capacity of each separate case under
her treatment and regulate the amount
of nourishment accordingly. While
we have stated that milk is accepted as
the most serviceable of the fluid foods,
If thoughtlessly administered it is re-
sponsible for much mischief as a food
for typhoid fever patients. The fact
that milk is not actually a liquid food
after it Is taken into the stomach does
not seem to be generally recognized.
hence the disturbance often following
the giving of milk to the patient. The
masses of milk curd in the stomach
may cause vomiting; in other instances
n noted continuance of diarrhoea when
this firm, cheesy mass passes through
the infamed and catarrhal intestine.
1t is possible for milk diet to prove ut
leEly uIlSullcu, Dut llloIC PiOOhDIc eiie'>
it's failure as a food is due to it's 100
free administration when the amount
absorbed by the patient is exceedingly
small. BY the constant introduction
Of decomposable material into the in
testine, it is not possible to keep it free
from putrescent matter, or the bowels
at rest, on account of the mainte-
nance of diarrhoea. All food is useless
wnen it fails to nourish or is not abb
sOrbed.
For the first ten days of GONZALES
cence n fluid diet is the safest form OF
nourishment and it is often necessary
that this should be very dilute. At
this stage, plenty of good, pure water
should also be given for antiseptic ana
"eiimffiati1e reasohs, both in the food
land for drink. When milk admins
tered even in very dilute form ana
small quantities, absolutely disagrees
with the patient and must be discon-
tinued, freshly made, clear soups. may
be given or clear meat jellies whipped
with the beaten white of egg. White
of egg diluted with clear, pure water
and favored with squeeze of lemon
Juice or pure fruit juice is very service
able in supplying nutritive constituents.
However, when whole milk is tolerated
and readily absorbed do not dilute it.
but alternate the feelings with other
LIQUID foods which will remain fluid In
side as well as outside the body. In
this way no unabsorbed food will accu-
mulate in the small intestine to under
go accommodation which will cause ir
ritation.
When beginning solid feeding watch
the patient carefully and note the first
symptoms, if any, of indigestion. To
the clear soups may be added slight
thickening of ground rice or well-baked
-four Or If you are sure of the quality
of your bread you may use as thick
ening a few well-moistened crumbs
rubbed through sieve. From this
stage you advance rapidly to the thick
or, more substantial preparations-the
farinaceous foods-adding to your
broths and milk. rice, sago, tapioca,
arrowroot, white meat of chicken
pounded and rubbed through a sieve,
sweetbreads rubbed to paste, GUS
tard buildings and fruit jellies.
For those accustomed to meat diet
the pounded pulp of raw meat is con-
sidered a most valuable restorative
food as it Is digested three times as
rapidly as cooked meat.
The digestive powers of the patient
must guide the dietitian in regulating
the time for feeding the patient. An
after dinner cup or wine-glass full of
milk or broth an hour or so apart is
quite enough for the beginning. When
n tumblerful can be taken. give every
two hours. giving the beef tea or broth
every third feeding for a change. I'm
less the patients exhausted condition
require it do not administer much food
through the night, but allow plenty
of drink when the patient is awake.
Earina Cream.
Heat a pint of clear beef, veal or
chicken broth and add quarter of cup
Of farina, cook for half an hour or I'M
til clear. then rub through a sieve and
return to boiler, season very lightly
with salt, and when serving have it
very hot and place tablespoonful of
whipped cream on top of the cup when
filed.
All milk or part milk and broth may
be used and stalk of chopped celery
cooked with the farina. For change
the cream may be omitted and well
beaten egg added just before ready to
This ypaxoS n very hearty meal