But these materials even when more lightly pre- pared are unsuitable for children’s diet, without the addition of milk, and it is much to be regretted that this important element of diet is so difficult to be obtained in country districts. The custom of allowing each cottager grass for a cow, seems to be rapidly dying out, and one consequence of it is that children are insufficiently nourished. Landed proprietors and tenant farmers could hardly confer a greater benefit upon their cottagers, than by providing a plentiful supply of milk for them to purchase. In places where there is insufficient pasturage for cows, goats might be kept. ADAPTATION OF FOOD. IV. Different States of Health. Diets for those in health are embodied in the pre- ceding remarks. In sickness, much of the progress of the patient towards recovery depends on the giving of judiciously chosen and well prepared food. The digestive powers being generally weakened, food is wanted in smaller quantities, and in a more easily digested form, than in health. Detailed recipes may be found at page 138. The following general remarks indicate the kinds of food required for certain illnesses. In Fevers give liquid (not solid) food in small quantities and frequently ; cooling drinks (whey, lemonade, apple water, etc.); butter milk or sweet milk. When the fever lasts long it is sometimes necessary to give beef tea and strong soup to keep up strength. As the fever subsides give milk puddings, gruel, bread and milk, bread jelly, calfs foot or ox foot jelly, arrowroot, fruit jelly, beef tea, and soup. In convalescence give broiled or boiled (not fried) white fish, whiting is best ; later give eggs and animal food beginning with tripe and mutton. In fever, more perhaps than in any other disease, diet should be regulated by the doctor, as relapses are often produced by irregularity of diet. Rheumatic Fever. Give entirely vegetable diet, vegetable soups, milk puddings, gruel, arrow- root, jelly, porridge, mashed potatoes, bread and butter, lemon juice in water, but without sugar. If meat is given, either solid or in soups, it aggravates the pain. Dysentery and Diarrhoea. Give neither fruits nor green vegetables ; avoid meat, especially salted or dried. Give milk (previously boiled), milk puddings, 26 ADAPTATION OF FOOD. rice water, boiled rice, and, occasionally a mealy potato boiled or roasted. Constipation. Give brown bread, fresh and stewed fruits, green vegetables, including lettuces, water cress, dandelion leaves. A tumbler of cold water an hour before breakfast is occasionally recom- mended. Indigestion and Stomach Complaints. If a doctor is in attendance the diet will of course be regulated ; but where there is no doctor the sufferer may be cautioned generally against the use of the following articles of diet, which are difficult of diges- tion:— flatulent vegetables (as peas, beans, cabbage); fat and greasy dishes, warmed up meats, too many sweet dishes, and much tea. Give digestible food plainly dressed; in meats prefer mutton and tripe; give stale or toasted bread, rice, white fish, spinach, vege- table marrow, the flower of cauliflower or brocoli, fruit (if taken at all) only in the morning and quite ripe. Milk generally requires to be mixed with warm water or with potash, soda, or lime water; half a tumbler of warm water (not hot) taken during dinner or half an hour after it, promotes digestion.

AI-modernized reading of the original text

But these materials even when more lightly prepared are unsuitable for children’s diet, without the addition of milk, and it is much to be regretted that this important element of diet is so difficult to be obtained in country districts. The custom of allowing each cottager grass for a cow, seems to be rapidly dying out, and one consequence of it is that children are insufficiently nourished. Landed proprietors and tenant farmers could hardly confer a greater benefit upon their cottagers, than by providing a plentiful supply of milk for them to purchase. In places where there is insufficient pasturage for cows, goats might be kept. IV. Different States of Health. Diets for those in health are embodied in the preceding remarks. In sickness, much of the progress of the patient towards recovery depends on the giving of judiciously chosen and well prepared food. The digestive powers being generally weakened, food is wanted in smaller quantities, and in a more easily digested form, than in health. Detailed recipes may be found at page 138. The following general remarks indicate the kinds of food required for certain illnesses. In Fevers give liquid (not solid) food in small quantities and frequently ; cooling drinks (whey, lemonade, apple water, etc.); butter milk or sweet milk. When the fever lasts long it is sometimes necessary to give beef tea and strong soup to keep up strength. As the fever subsides give milk puddings, gruel, bread and milk, bread jelly, calfs foot or ox foot jelly, arrowroot, fruit jelly, beef tea, and soup. In convalescence give broiled or boiled (not fried) white fish, whiting is best ; later give eggs and animal food beginning with tripe and mutton. In fever, more perhaps than in any other disease, diet should be regulated by the doctor, as relapses are often produced by irregularity of diet. Rheumatic Fever. Give entirely vegetable diet, vegetable soups, milk puddings, gruel, arrowroot, jelly, porridge, mashed potatoes, bread and butter, lemon juice in water, but without sugar. If meat is given, either solid or in soups, it aggravates the pain. Dysentery and Diarrhoea. Give neither fruits nor green vegetables ; avoid meat, especially salted or dried. Give milk (previously boiled), milk puddings, rice water, boiled rice, and, occasionally a mealy potato boiled or roasted. Constipation. Give brown bread, fresh and stewed fruits, green vegetables, including lettuces, water cress, dandelion leaves. A tumbler of cold water an hour before breakfast is occasionally recommended. Indigestion and Stomach Complaints. If a doctor is in attendance the diet will of course be regulated ; but where there is no doctor the sufferer may be cautioned generally against the use of the following articles of diet, which are difficult of digestion:— flatulent vegetables (as peas, beans, cabbage); fat and greasy dishes, warmed up meats, too many sweet dishes, and much tea. Give digestible food plainly dressed; in meats prefer mutton and tripe; give stale or toasted bread, rice, white fish, spinach, vegetable marrow, the flower of cauliflower or brocoli, fruit (if taken at all) only in the morning and quite ripe. Milk generally requires to be mixed with warm water or with potash, soda, or lime water; half a tumbler of warm water (not hot) taken during dinner or half an hour after it, promotes digestion.

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