A patient’s craving for any particular article of food should be communicated to the physi- cian, as it is often a valuable indication of the wants of the system. These cravings should be gratified whenever possible.’ Melons act on the kidneys, and are good in many cases of fever, bowel complaint, etc. Celery also is good in some diseases of the kidneys, and in nervousness and rheumatism. Fresh, crisp, raw cabbage, sliced fine and eaten with good vinegar, is easily digested, and often highly relished by a patient suffering from a ‘‘ weak stomach.’ New cider is also excellent in many cases of nervous dyspep- sia. Fruits and berries—raw, ripe and perfect—used in moderation, are admirable remedies in cases of constipation and its attendant diseases, The grape has a wide range of curative qualities. The seeds are excel- lent for costiveness; the pulp is very nutritious and soothing to irritated bowels, while the skins, if chewed, act as an astringent. Raw beef is ex- 476 HINTS FOR THE SICK-ROOM. cellent in dysentery; it should be minced very fine, and given in doses of a spoonful at a time every four hours, the patient, in the meantime, eating nothing else. Bananas or baked apples are good in chronic diar- rhea. A rind of bacon is good for teething children to chew. Rice-water or rice-jelly are advisable in many cases of convalescence from acute fever, summer complaint and like diseases. Fresh pop-corn, nicely salted, clam- broth, the juice of a roasted oyster in the shell, soda-water and pepper- mint-tea are remedies for sick stomach. Vegetable acid drinks, herb-teas, toast-water, and all such drinks are often much relished. A custard made from a preparation of liquid rennet, as directed on bottle, is a delicate dish. Buttered-toast, either dry or dipped, though so generally given, is rarely a suitable article for the sick, as melted oils are very difficult of diges- tion. In quinsy, diphtheria, inflammation of lungs, typhus and other putrid fevers, acids are of very great benefit. Take a handful of dried currants, pour over them a pint of boiling water, let them stand half a minute with- out stirring, then drain off the water, strain it through a cloth, and set it away to cool; when given to the patient, dilute well, so that the acid taste is very slight. Acid fruits should be eaten early in the day. Above all, it should be remembered, that it is not the nourishment which food contains, but that which the stomach can assimilate, that builds up; a sick person will thrive on what would not sustain a well man. It is of the utmost importance that the food be delicately and carefully . administered, and this should never be left to servants. It should be made as attractive a8 possible, served in the choicest ware, with the cleanest of napkins, and the brightest of silver. If tea is served, it should be freshly drawn, in a dainty cup, with a block of white sugar, and a few drops of sweet cream. Toast should be thin, symmetrical, well yellowed, free from erust, and just from the fire. Steak should be a cut of the best tenderloin, delicately broiled, and,served with the nicest of roasted potatoes. The atten- tion given to these simple matters is, in many cases, worth more than the physician’s prescriptions.

AI-modernized reading of the original text

A patient’s craving for any particular article of food should be communicated to the physician, as it is often a valuable indication of the wants of the system. These cravings should be gratified whenever possible.’ Melons act on the kidneys, and are good in many cases of fever, bowel complaint, etc. Celery also is good in some diseases of the kidneys, and in nervousness and rheumatism. Fresh, crisp, raw cabbage, sliced fine and eaten with good vinegar, is easily digested, and often highly relished by a patient suffering from a ‘‘ weak stomach.’ New cider is also excellent in many cases of nervous dyspepsia. Fruits and berries—raw, ripe and perfect—used in moderation, are admirable remedies in cases of constipation and its attendant diseases, The grape has a wide range of curative qualities. The seeds are excel- lent for costiveness; the pulp is very nutritious and soothing to irritated bowels, while the skins, if chewed, act as an astringent. Raw beef is ex- cellent in dysentery; it should be minced very fine, and given in doses of a spoonful at a time every four hours, the patient, in the meantime, eating nothing else. Bananas or baked apples are good in chronic diarrhea. A rind of bacon is good for teething children to chew. Rice-water or rice-jelly are advisable in many cases of convalescence from acute fever, summer complaint and like diseases. Fresh pop-corn, nicely salted, clambroth, the juice of a roasted oyster in the shell, soda-water and peppermint-tea are remedies for sick stomach. Vegetable acid drinks, herb-teas, toast-water, and all such drinks are often much relished. A custard made from a preparation of liquid rennet, as directed on bottle, is a delicate dish. Buttered-toast, either dry or dipped, though so generally given, is rarely a suitable article for the sick, as melted oils are very difficult of digestion. In quinsy, diphtheria, inflammation of lungs, typhus and other putrid fevers, acids are of very great benefit. Take a handful of dried currants, pour over them a pint of boiling water, let them stand half a minute without stirring, then drain off the water, strain it through a cloth, and set it away to cool; when given to the patient, dilute well, so that the acid taste is very slight. Acid fruits should be eaten early in the day. Above all, it should be remembered, that it is not the nourishment which food contains, but that which the stomach can assimilate, that builds up; a sick person will thrive on what would not sustain a well man. It is of the utmost importance that the food be delicately and carefully . administered, and this should never be left to servants. It should be made as attractive as possible, served in the choicest ware, with the cleanest of napkins, and the brightest of silver. If tea is served, it should be freshly drawn, in a dainty cup, with a block of white sugar, and a few drops of sweet cream. Toast should be thin, symmetrical, well yellowed, free from erust, and just from the fire. Steak should be a cut of the best tenderloin, delicately broiled, and,served with the nicest of roasted potatoes. The attention given to these simple matters is, in many cases, worth more than the physician’s prescriptions.

Buckeye cookery