The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-04-12

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Through Convaiescence.
The prevailing system a. the present
time. il regard TO the feeding OF fevers.
| is a reaction against the starvation plan
practised centuries ago. TIe modern
Rlan is admittedly the most rational. but
there is danger that tn new doctrine
may be carried too far and TOO much,
! rather than too little nourishment may
be given; therefore the greatest care
must be exercised in the supervision Of
the diet. especially when a patient is re-
covering from typhoid fever. \ marked
feature during the convalescence is often
, a voracious appetite and urgent demands
for varied and liberal diet Of substaus-
! tial food Great frmness is required Il
resist the patients entreaties. for any i'm
prudent feeling at time when the pow
ers Of the digestive functions are still
very limited will be very apt 10 prove dis
astrous. Even When solid foods are al
| Iowa bic this condition must be born. in
| mind and no more nourishment given
than can be readily and completely dis
posed OF by the weakened dlgesti.-c pow
er< Any solid food that csc pes GleCs-
ton in the stomach is sure 20 at as an
irritant In passing through the iatssIIn4s
I'd while the slowly healing IL -s.ativc
and inaa-nmatory changes are stil eX-
istent. rise in temperature, and often
serious relapse viii follow. The diete-
ton must carefully note the digestive
and absorptiys capacity OF each separate
case under her treatment and regulate
the amount OF nourishment accordingly.
While We have stated that milk is &C
cepted as the most serviceable Of TIE
fluid foods if thoroughly administered II
is responsible for much OF the mischief
as food for typhoid fever patients The
fact that milk is not actually a liquid
food after il has taken into the stomach
does not seem 70 be generally recognized,
hence the disturbance often following the
giving OF milk TO the patient. The mass
es of milk curd in the stomach may
cause vomiting; in other instances Motel
continuance OF diarrhea when this firm
cheesy mass pssss sthrough the infamed
and catarrhal intestine. 1t is possible
for milk diet 10 prove utterly unsuitet
but more probable that its failure as
food is due to its too free administration
when the amount absorbed by the patient
Is exceedingly small BY the constant in
PRODUCTION OF decompossbIe material into
the intestine. 1t is not possible to keep Il
free fom putresceut matter. or the bowels
at rest on account OF the maintenance
OF diarrhoea. All food is useless when it
fails to nourish or is not absorbed.
For ha lo-s Of ca1
a fluid diet is the safest form OF nour-
ishment and 1t is often necessary that
this should be very dilute AT this stage
plenty Of good. pure water should also be
given for antiseptic and eIinlinative rea-
sons. both in the food and for drink.
When milk administered even in very
dilute form and small quantities. abso-
lutely dlsagrees with the patient and ]
must be continued, freshly made. clear
soups. may be given or cellar meat jeI-
lies whipped with the beaten white OF
egg. White Of egge diluted with clear.
pure water and favored with a squeeze
OF lemon juice or pure fruit juice is very
serviceable in supplying nutritfve con-
stituents. However, when whole milk is
tolerated, and readily absorbed do not
dilute Il. but alternate the feelings with
other liquid foods which viii remain huiJ
inside as we'll as outside the body. IN
this way no una bsorbed food viii accJ.-
rnulate in the small intestine TO undergo
decomposition which Will cause irritation.
When beginning solid feeding watch ne
patient carefully and note the first syDap-
toms if any. Of indigestion To the clear
soups may be added a slight thickeninz
A.zIr
you are sure Of the quality OF your bread
you may use as thckeniRg few we'll
moitsened crumbs rubbed through a
sieve. From this stage you advance rap
idly 70 the thicker. more substantial
preparations-the farinaceous foods-add-
ing 10 your broths and milk. rice sage.
tapioco. arrowroot white meat o. chjck-
en- pounded and rubbed through a sieve.
sweetbreads rubbed 20 a paste. custa-d
puddings and fruit jeIlies-
For those accustomed to meat diet the
pounded pulp OF raw meat IS considered
a most valuable restorative food. as It is
disested three times as rapidly as COOK 4
meat.
The digestive powers Of the patient
must guide the dietitian in regulating the
time for feeding the patient An after
dinner cup or vine-gIass fun OF milk Or
broth an hour Or so apart IS quite
enough for the beginning. When a tuu-
bleful can be taken. give every two
hours. giving the beef tea - broth every
third feeding for a change Unless the
patients exhausted condition require 4
do not administer much food through the
night. but allow plenty OF drink when tn
patient IS awake.
Farira Cream.
Heat pint OF clear beef. veal OF chick
en- broth and add quarter OF a cup Of far
ina cock for half an hour OF until clear
then rub through a sieve and return %
boiler. season very lightly with salt. ard
when serving have It very hot and piece
: tablespoonful OF whipped cream on TOP
Of the cup when flied
All milk ~ -arr milk ard broth nay re