University of Virginia Library

CHAPTER IV.

ALIMENT.

In a work like this it is not to be expected,
nor indeed is it necessary, to classify the
different aliments used by man; we shall
therefore content ourselves with brief remarks
on the more important articles. Of
these the first and most important is bread.
Bread is composed of the farina of wheat, Indian
corn, rye, barley, oats, buckwheat, rice.
The first named is decidedly the most valuable
as an article of nutrition, and is accordingly
the most prized. It is fermented with
barm or yeast, and seasoned with a little salt.
If used as an article of diet, it should be suffered
to become what the English call stale,
that is, it should be kept twenty-four to forty-eight
hours before use.

What is termed "dyspepsia bread" is the
whole product of the grain without bolting,
and is found more aperient than that made

from the finest flour. The next most important
bread to an American is that which is
made from Indian corn. This is best made
in the very simplest manner, with water and
a little salt. This bread, to be at all palatable,
must be eaten hot, and with butter or some
oily substance. Hence arises the most serious
objection to it as an article of diet; used, however,
in the form of mush or hasty-pudding,
with sweet milk, it is a valuable article of regimen.
Rye used by itself is too close and
clammy, and therefore is well mixed with
wheat flour or Indian meal. Rice is a valuable
article, either boiled in the grain or reduced
to flour and mixed with wheat flour.
The greatest objection to it is a tendency to
constipate.

Barley and oats are so little used in this
country as aliments, that it is unnecessary to
notice them further.

The meats most favorable to digestion are
venison, mutton, beef, turkey, pheasants, common
fowls. Any of these may be eaten in
moderate quantity, once a day, by almost any
patient in whose case animal food is at all
admissible. Corned beef is an article totally

different from fresh, and should be forbidden,
as should also bacon, unless as a mere relish.
Eggs should be used sparingly whilst using
Sulphur Waters, and even milk is generally
too freely used. Pastry of all kinds is inadmissible.
Well-boiled vegetables may generally
be used, with the exception of cabbage,
potatoes, or such others as may disagree in
each case.

Fruits do not agree well whilst using Sulphur
Waters. They produce acidity, heartburn,
and, not unfrequently, troublesome diarrhœa.

Wine, and all spirituous liquors, are generally
injurious and improper; there are, however,
sometimes cases in which their stimulus
may be admissible. As a general rule, little
fluid should be taken except the Mineral
Water.