IT is a fact that farinaceous foods cannot be digested by Infants. This is the
only foocl in which the starcli has been wholly changed into soluble
substances, which can at once he converted in the body into living blood.
This remarkable result is attained outside the body by imitating exactly, in the
process of manufacture, the natural conditions of healthy and perfect digestion.
MELLIN’S POOD has been examined physiologically by the highest
Medical authorities, and tested chemically by the most distinguished Analysts,
and has always been classed by them Al. It has gained many awards of the
highest merit at Public Exhibitions.
No Food in the market can show such a vast collection of bond fide testi-
monials, and many of these allude in an emotional yet sincere manner to the fact
that ‘ MELLIN’S POOD has saved baby from death.’
USED IN ALL CHILDREN’S HOSPITALS.
Prospectus Pamphlet and Sample Post Free on application to the Inventor and
Manufacturer,
Gk AAHILXiXTT,
MARLBORO' WORKS, STAFFORD ST., PECKHAM, LOWDOB, S.E.
PART XII.
COOKING FOR INVALIDS AND THE NURSERY.
By the light of Liebig’s researches and his successors’ invalid and
nursery cookery has been revolutionised within recent years, and nearly
as much in the cooking as in the materials. From the manner of heating
the first food for baby, to the care necessary, as in typhoid, of preventing
a single particle of solid food entering the patient’s diet, careful cooking
is one of the first things in maintaining health and in recovering it.
But general as this improved knowledge is, there may be no harm in
repeating one or two of the most common errors, pointed out in ‘Notes
on Nursing,’ respecting sick diet. One is the belief that beef-tea is the
most nourishing of all articles.
‘ There is a certain nourishing quality in beef-tea — we do not know
what — as there is in tea ; it may safely be given in almost any inflam-
matory disease, but is little to be depended upon with the healthy or
convalescent where much nourishment is required. Again, it is an
ever-ready saw that an egg is equivalent to a pound of meat, whereas it
is not so at all. Also, it is seldom noticed with how many patients,
particularly of nervous or bilious temperament, eggs disagree. All
puddings made with eggs are distasteful to them in consequence. An
egg whipped up with wine is often the only form in which they can take
this kind of nourishment. Arrowroot is another grand dependence of
the nurse. To mix the patient’s wine in it is all very well ; but it is
nothing but starch and water. Flour is both more nutritive, and less
liable to ferment, and is preferable wherever it can be used.
‘ Again, milk and the preparations of milk are a most important
article of food for the sick. There is nearly as much nourishment in
J pint of milk as in \ lb. of meat. Butter is the lightest kind of animal
fat, and though it wants some of the things which there are in milk,
yet it is most valuable both in itself and in enabling the patient to
eat more bread. Flour, oats, groats, rice, barley, and their kind, are,
as we have already said, preferable in all their preparations to all the
preparations of arrowroot, sago, tapioca, and their kind. Cream, in
Page 89
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
IT is a fact that farinaceous foods cannot be digested by Infants. This is the only food in which the starcli has been wholly changed into soluble substances, which can at once he converted in the body into living blood. This remarkable result is attained outside the body by imitating exactly, in the process of manufacture, the natural conditions of healthy and perfect digestion.
MELLIN’S POOD has been examined physiologically by the highest Medical authorities, and tested chemically by the most distinguished Analysts, and has always been classed by them A1. It has gained many awards of the highest merit at Public Exhibitions.
No Food in the market can show such a vast collection of bona fide testimonials, and many of these allude in an emotional yet sincere manner to the fact that ‘ MELLIN’S POOD has saved baby from death.’
USED IN ALL CHILDREN’S HOSPITALS.
Prospectus Pamphlet and Sample Post Free on application to the Inventor and
Manufacturer,
G. A. Hamilton,
MARLBORO' WORKS, STAFFORD ST., PECKHAM, LONDON, S.E.
PART XII.
COOKING FOR INVALIDS AND THE NURSERY.
By the light of Liebig’s researches and his successors’ invalid and nursery cookery has been revolutionised within recent years, and nearly as much in the cooking as in the materials. From the manner of heating the first food for baby, to the care necessary, as in typhoid, of preventing a single particle of solid food entering the patient’s diet, careful cooking is one of the first things in maintaining health and in recovering it. But general as this improved knowledge is, there may be no harm in repeating one or two of the most common errors, pointed out in ‘Notes on Nursing,’ respecting sick diet. One is the belief that beef-tea is the most nourishing of all articles.
‘ There is a certain nourishing quality in beef-tea — we do not know what — as there is in tea ; it may safely be given in almost any inflammatory disease, but is little to be depended upon with the healthy or convalescent where much nourishment is required. Again, it is an ever-ready saw that an egg is equivalent to a pound of meat, whereas it is not so at all. Also, it is seldom noticed with how many patients, particularly of nervous or bilious temperament, eggs disagree. All puddings made with eggs are distasteful to them in consequence. An egg whipped up with wine is often the only form in which they can take this kind of nourishment. Arrowroot is another grand dependence of the nurse. To mix the patient’s wine in it is all very well ; but it is nothing but starch and water. Flour is both more nutritive, and less liable to ferment, and is preferable wherever it can be used.
‘ Again, milk and the preparations of milk are a most important article of food for the sick. There is nearly as much nourishment in J pint of milk as in \ lb. of meat. Butter is the lightest kind of animal fat, and though it wants some of the things which there are in milk, yet it is most valuable both in itself and in enabling the patient to eat more bread. Flour, oats, groats, rice, barley, and their kind, are, as we have already said, preferable in all their preparations to all the preparations of arrowroot, sago, tapioca, and their kind. Cream, in