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MKMHKK OK THB ROVAl. COLLEGE OK PHYSICIANS, LONDON, KTt. ETC. AUTHOR OK “IS CONSUMPTION CONTAGIOUS?" **A MANUAL OK UIKT," ETC. ETC.
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MELBOURNE, SYDNEY, ADELAIDE, BRISBANE, AND LONDON :
GEORGE ROBERTSON AND CO
1896.
ATTENTION to diet in the treatment of disease is a matter that received too little attention at the hands of the physicians of the past, but, in recent times, this subject has been steadily coming into prominence. Nor is it a mere whim of fashion, but a slowly-growing medical conviction, and it is therefore becoming more firmly established every year.
Some thirty years ago, lecturers on Therapeutics made merely passing references to dietetics; nor did the text books of that period give more information. But, now, this is all changed, and in every well-constituted medical school there is a short course of lectures on diet,
while there is no lack of first-class text books on the subject. The taking of suitable food at suitable times is of more importance in all diseases, but in none more so than in chest affections. The intimate connection between the lungs and the digestive organs is of such a nature that the one cannot suffer without the other sympathising in a large degree.
The diet suitable for patients having chest diseases should be nutritious and easy to digest. The quantity and quality depend very much on the patient’s previous habits and particular tastes.
Frequent changes of diet are essential to an invalid. The most tempting dishes, if put on the table day after day, will soon be distasteful and even repulsive ; and the patient, especially if in a lodging-house or hotel, will go without a meal rather than taste this monotonous diet. Some people seem to be quite devoid of ingenuity in devising a variety of dishes, and, although able to cook fairly well, they will go on, with a perverse uniformity, serving up the same
meals, day after day, while the unfortunate lodger is slowly starving.
A tempting meal that pleases the eye and palate will often beget an appetite, and many a dish that would leave the table untouched, will be partaken of, if presented in a new form, and in an inviting manner.
As a rule, food should be administered to the patient oftener than in ordinary health, and the quantity ought not to be more than the stomach can easily digest. What is termed “ a hearty meal” should rarely be indulged in by a chest invalid.
Overloading the stomach will make the patient feel miserable, and in many cases would be likely to induce an attack of gastric catarrh. This should be avoided by every possible means, as keeping the digestive organs in good order is one of the principal things to be attended to in successfully dealing with chronic chest ailments. No hard-and-fast rules can be laid down ; individuals differ in their powers of digestion, habits, tastes, idiosyncrasies, &c., and the writer
is convinced that it is not a wise thing for any physician to order a patient articles of diet, against which he or she may have a loathing, and withhold others—although these may not commend themselves to his own judgment— that the patient may have found not only harmless but beneficial.
It must be understood by the reader that the following diet tables are not intended for people in ordinary health, but for those whose powers of digestion are weakened by some chest ailment. As it would be impossible here to prescribe a definite diet for a certain disease, the writer leaves it to the patients or their medical attendants to select those which they find to agree best.1
Blank leaves have been left for any special directions a physician may think proper to give in this respect:—
Diet No. i.
“8 to 9 a.m.—Breakfast: Bread (whole meal if possible) and milk (three-quarter pint), or porridge and milk, rendered a little more digestible by the addition of a little ground malt or A.B.C. cereals white wheat, or Durber’s wheat or hominy with milk; fried bacon, egg, or fish or poultry; a cup of coffee or cocoa, and bread and butter.
i to 2 p.m.—Luncheon, or early dinner: Plenty of tenderly-cooked meat, with potatoes and fresh vegetables; light farinaceous puddings, a little ripe or stewed fruit, and a glass of sound sherry or a larger one of claret, or half-pint of bitter ale.
4 to 5 p.m.—Half-pint of milk, with rusk or biscuit.
7 to 8 p.m.—Dinner, or supper: Plainly-dressed white fish, to be followed by meat, mutton or beef, alternated to give variety, with poultry and game; vegetables; sweets, as at luncheon, and a glass of sherry with water, or a larger one of claret, hock, or chablis, followed by a cup of hot coffee or a glass of hot water, if needed, to assist digestion.
In cases where the appetite is very capricious, as in weakly women, less food may be taken at a time, and more frequent feeding is requisite, so that a dietary something like the following is to be preferred :—
Diet No. 2.
7. a.m.—Half-pint warm milk, with a dessertspoonful of brandy or rum. g a.m.—Breakfast: milk, with cocoa or coffee, bread and butter, bacon, fish, or poultry.
11.30 a.m.—Egg flip—i.e., one egg beaten up with a dessertspoonful of brandy, or half-pint of milk, or a glass of koumiss or k&fir.
1 to 2 p.m.—Luncheon as in first dietary.
4 p.m.—Same as at 11.30, or, if desired, a cup of tea with milk and biscuit, or slice of bread and butter.
7 p.m.—Beef-tea, with toast and a glass of wine.
10 p.m.—Some farinaceous food, such as milk,
gruel, arrowroot, &c.
—Dr. C. Theodore Williams, London.
Diet No. 3.
“7 a.m., or earlier, while still in bed, a cup of milk by itself, or with a dessert or tablespoon -ful of Cognac, or with lime-water, or with a small quantity of tea or coffee, and a small piece of bread and butter.
8.30 or 9, after dressing, breakfast of milk, with some slightly stimulating addition—as tea, coffee, or cocoa, bread and butter, or bacon, ham, or fish, or poultry, or meat.
11 a.m., a tumblerful of milk or koumiss, or some
times a cup of broth or beef-tea, or a sandwich and a glass of wine.
1 or 1.30 p.m., a substantial meal of meat, or poultry, or fish, or game, with fresh vegetables; some light pudding or cooked fruit, and a glass of wine.
4 p.m., a glass of milk or koumiss, or a cup of tea or coffee, with much milk, and some bread and butter or plain biscuits.
7 p.m., another substantial meal, similar to that in the middle of the day.
9.30 p.m. or 10, on going to bed, a cup of milk, or bread and milk, or milk with some farinaceous food, as Hard's, Liebig’s, Nestle’s, or Mellin’s. At this time, especially if there are night sweats, the addition of a tablespoonful of brandy is very useful.”
—Croonian lectures delivered before the Royal College of Physicians, London, by Dr. Hermann Weber.
Diet No. 4.
“On waking in the morning, a tumblerful of milk should be taken mixed with a little hot water; to which it is often useful to add a few grains of common salt and bicarbonate of soda, especially when a certain amount of accumulated mucus has to be got rid of by expectoration. There is no objection to taking a little tea, coffee, or cocoa at this hour, with milk or cream if preferred. Sometimes the stimulus of a tablespoonful of brandy, rum, or whisky is needed at this time. The first meal is often best taken in bed. About an hour afterwards, a substantial breakfast should be taken, consisting either of broiled bacon and lightly-boiled eggs, or some fresh fish, or some cold meat or game, or poultry, and with this meal milk, or cocoa or coffee or tea, or some good sound, light wine and water may be taken, according to taste.
Supposing this meal to be taken about 9 or 10 o’clock, a glass of milk or a cup of beef tea should be taken at about noon. Half-past one or two
o’clock is a good hour for the chief meal of the day. This should consist of some fish when it can be procured fresh and good, together with some meat, chicken or game, and fresh vegetables; and some light milk-pudding, wTith a little marmalade or other cooked fruit. With this meal half-a-pint of good Hungarian wine, light claret, or Burgundy, or an equivalent quantity of brandy or whisky and water, may be taken. At five in the afternoon, another glass of milk should be taken, or a cup of thin chocolate, or tea with plenty of milk or cream; or the yolk of an egg beaten up with a little brandy and water may be substituted, if preferred. It is rarely desirable to order any solid food at this hour, if it is intended that the patient should make another substantial meal at seven. At this hour, a meal similar in all respects to that taken at 1.30 or 2 o’clock should conclude the substantial feeding of the day.
About half-an-hour before bedtime (which should not be later than 10 or 10.30 p.m.) another glass of milk, prepared in the same manner as that in the morning, together with one or two tablespoonfuls of brandy or whisky, or a cup of arrowroot, or beef-tea, or tapioca soup, according to taste, may be taken. And, finally, some provision of light nourishment, mixed with a little stimulant, should be arranged in order to be taken during the night when woke by coughing or after perspiration, or when merely restless. A glass of Vichy water,
taken warm half-an-hour before meals, as recommended by G. See, may be found useful in some cases, and to promote the secretion of gastric juice.
In distinctly febrile cases a much more fluid dietary will have to be followed, and the food will require to be taken at shorter intervals.”—Dr. Burney Yeo, “ Food in Health and Disease."
REGIMEN AT THE SWISS HEALTH RESORTS.
Diet No. 5.
“7 or 7.30 a.m.—Warm milk, half litre.*
8 or 8.30 a.m.—Breakfast: Tea, coffee, or chocolate,
half-litre; bread, butter, honey. Extras not provided en pension—eggs, cold meat, bacon, omelette, &c.
Noon or 1 p.m.—Lunch: Soup, meats, fresh vegetables, sweets, cheese, a glass of red wine, or wine and water (half-pint).
4 or 4.30 p.m.—Warm milk, half-pint, with a biscuit, or other light refreshment, as tea, coffee, with bread and butter.
5.30 or 6 p.m.—Dinner: Soup, fish or entrees, meats, vegetables, sweets, cheese, red wine or wine and water (half-litre).
9 p.m.—Supper not provided en pension. Milk,
half-pint, with biscuit, &c., or beef-tea, or some ‘food’ prepared with milk.
A litre is equal to 35 imperial ounces.
A glass of milk, with a biscuit, may also be taken sometimes at n a.m., if it is found to agree.
If night-sweats occur, nourishment should be taken at frequent intervals, especially during the night. Stimulants are efficacious at these times— whisky, rum, or cognac; but spirits should always be mixed with milk or egg, or both combined. Their efficiency seems to be increased in this way. Neat spirits as a “petit verre” cannot be recommended with much benefit unless there is food in the stomach. Brand’s extract of meat and Liebig’s are suitable also. These can be mixed together, when they form a better and more natural beef-tea, than when taken separately. The Veltliner wine drunk with meals will act as a good astringent.”
—Tucker Wise, “Alpine Health Resorts.’’
Diet No. 6.
“ Breakfast, 8 to 9 a.m.—A small basin of bread and milk, or of German rusks and milk, followed by a little fried bacon, or a lightly boiled egg. A change may be made occasionally by having “scrambled” eggs, without seasoning, and a cupful of milk flavoured with a dash of coffee.
Lunch at 1 p.m.—Consisting of plain boiled fish, with white bread, potatoes if they do not disagree, and spinach or fresh green peas. Instead of fish, the wing or breast of a chicken, or the inside of a loin chop, or a cut off a joint
of mutton may be taken. For drink, a tumblerful of claret and water, one sherry wineglassful of the wine; or whisky (one tablespoonful) in a tumblerful of water. A small milk pudding made of rice, arrowroot, tapioca, or sago, with much milk is allowable.
Dinner, 6 to 7 p.m.—Consisting of the same as lunch, but with no vegetables and no pudding. A little whisky and water may be taken with this meal.
No food or drink is to be taken after 7 p.m. If the bedtime is after n p.m., a cup of warm milk and water with a plain biscuit may be taken at about 10. This may also be taken in the afternoon at about 4, if the necessity arises; but it is better, provided there is no sense of craving or no sense of fatigue, for no food or drink to be taken between lunch and dinner.”
—Dr. Sidney Martin.
Diet No. 7.
“ Breakfast, at 8 a.m.—Consisting of milk boiled with bread, baked flour or German rusks.
Midday meal, at 12 to x.—Pounded fish, or scraped steak and bread and butter. The fish is to be boiled, no sauce added, and before being eaten all bones are to be removed, and the flesh pounded in a mortar or passed through a sieve. It is to be eaten warm and a little milk mixed
with it. *Plaice without the skin, and haddock and sole are the best kinds to use. Scraped steak is prepared as follows:—Three to four ounces of good rump steak or fillet steak are lightly broiled with a little salt, it is then cut and scraped with a knife, so that the red pulp is separated from the shreds of membrane. The scrapings are spread on thin bread and butter with no crust, or mixed with fine bread crumbs, a little salt being added. The scrapings may also be mixed with milk, not too hot, and drunk with it.
Evening meal, 5 to 6 p.m.—Bread and butter with a cup of thin cocoa, made with a large quantity of milk, the whole being strained to remove the undissolved particles In between these meals and during the night a glass of milk, previously boiled and cooled, may be taken.”
Dr. Sidney Martin.
Diet No. 8.
7 a.m.—Cup of cafe an lait.
9 a.m.—Cocoa; toast; fish (fried whiting); lightly boiled egg.
11 a.m.—Cup of beef-tea and a tablepoonful of brandy.
•In Australia, Flounder, Garfish, and Rock Cod can be substituted for Plaice and Haddock. The Australian Sole is very much like that found in the Northern Hemisphere.
1.30 p.m.—Clear soup; joint of beef or mutton; vegetables; milk-pudding or stewed fruit; glass of Dublin stout.
4.30 p.m.—Cup of tea; bread and butter.
6.30 p.m.—Soup; fish; one or two entrees; joint; vegetables; pudding; small bottle of claret or Burgundy; one hour after dinner cup of coffee.
9.30 p.m.—Cup of Benger’s Food, with a tablespoonful of brandy.
Diet No. 9.
7.30 a.m.—Small glass of new milk, with two teaspoonfuls of rum.
9.30 a.m.—Mutton chop, toast; tea, coffee or cocoa. The last preferred.
1 p.m.—Half a chicken; stale whole-wheat bread; glass of sherry, with water.
4 p.m.—Cup of cocoa.
6.30 p.m.—Soup, fish, mutton; stewed fruit; water to drink.
Bedtime.—Glass of sherry; coffee biscuit.
Diet No. 10.
Morning.—Small glass of milk, with as much as will lie on sixpence of Howard’s carbonate of soda.
9.30 a.m.—Oatmeal porridge and milk.
11.30 a.m.—Cup of chicken broth.
1.30 p.m.—Tender steak; small glass of stout.
4.30 p.m.—Glass of soda and milk, with biscuit.
7 p.m.—Soup; fish; breast of turkey; bread and vegetables.
Bedtime.—Glass of milk and biscuit.
Diet No. ii.
7 a.m.—Cup of Mellin’s Food.
9 a.m.—Toast; a little bacon; Van Houten’s cocoa.
1.30 p.m.—Lamb or fowl; stale bread; milkpudding; weak whisky and water to drink.
4 p.m.—Cup of weak tea; water biscuit.
6.30 p.m.—Either of following:—Fish, tripe, sweetbreads, stale bread; whisky and water to drink.
9.30 p.m.—Cup of Mellin’s Food.
Diet No. 12.
7 a.m.—Glass of warm milk, with biscuit.
9.30 a.m.—Fat bacon, with toast.
11.30 a.m.—Egg beaten up with glass of Marsala.
1.30 p.m.—Sweetbread; digestive biscuit; glass of bitter ale.
4 p.m.—Cup of cocoa, with milk.
6.30 p.m.—Teal duck; stewed fruit; two or three glasses of claret.
Bedtime.—Glass of sherry and biscuit.
Diet No. 13.
7.30 a.m.—Cup of cocoa, half milk; water biscuit.
9.30 a.m.—Grilled bacon; dry toast; cup of weak tea or coffee.
i p.m.—Mutton chops, stale bread (whole wheat); glass of bitter ale or porter.
4 p.m.—Cup of cocoa ; water biscuit.
6.30 p.m.—Soup, fish, chicken; some farinaceous puddings; good, ripe fruit; plain filtered water to drink.
Bedtime (for Ladies only).—Biscuit and small glass of milk.
Diet No. 14.
7 a.m—Cup of cocoa (Van Houten’s).
9 a.m.—Plain boiled tripe; tea, bread and butter.
1.30 p.m.—Half-dozen oysters; one glass of stout, bread and butter.
4 p.m.—Cup of tea, bread and butter.
6.30 p.m.—Grilled chicken, with one potato; small quantity of asparagus or other tender vegetable; two tablespoonfuls of whisky, well diluted with water, to drink. Cup of tea or coffee an hour later.
9.30 p.m.—Cup of arrowroot, with a tablespoonful of brandy.
Diet No. 15.
7 a.m.—Rum and milk (tw'o teaspoonfuls of rum to 6 ozs. of milk).
9.30 a.m.—Porridge, with a plentiful supply of new milk.
11 a.m.—New-laid egg, beaten up with glass of Marsala.
i p.m.—Chop, with one or two mealy potatoes, cauliflower or spinach ; glass of bitter ale; stewed fruit.
4 p.m.—Cup of cocoa, with milk.
6.45 p.m.—Chicken; two glasses of sound claret; milk pudding.
Bedtime.—Glass of milk, with one-third lime-water; water biscuit.
Diet No. 16.
7 a.m.—Cup of cocoa.
9.30 a.m.—Tripe; cup of tea (weak).
11.30 a.m. — Cup of Du Barry’s Food.
1.30 p.m.—Small quantity of lamb’s head; stale bread; 1 oz. of brandy to 6 ozs. of water; stewed fruit.
4 p.m.—Cup of Mellin’s Food.
6.30 p.m.—A little tender mutton; one mealy potato; small quantity of heart of cauliflower; milk pudding, with stewed fruit.
Bedtime.—Cup of milk gruel.
Diet No. 17.
7 a.m.—Cup of new milk, warm, with one-third lime-water.
9 a.m.—Cup of tea; lightly boiled egg; cold toast and a little butter.
11 a.m.—Cup of Mellin’s Food, made with milk.
1.30 p.m.—Mutton or fowl, boiled; vegetables; milk-pudding ; water to drink.
4.30 p.m.—Cup of cocoa ; water biscuit.
6.30 p.m.—Same as at 1.30 p.m.
9.30 p.m.—Small cup of Mellin’s Food.
Diet No. 18.
7 a.m.—Cup of Van Houten’s cocoa, rather warm.
9 a.m.—One or two cups of weak tea; a small
quantity of toasted bacon; toast, and a small quantity of butter.
11 a.m.—Cup of mutton broth.
1.30 p.m.—Roast or boiled mutton; potatoes; vegetables; stewed fruit; half-pint of stout or bitter ale.
4.30 p.m.—Cup of tea; bread and butter.
6.30or 7 p.m.—Fish (flounder, garfish, or whiting); roast beef or mutton, with vegetables; milk pudding or stewed fruit; two glasses of claret or burgundy.
10 p.m.—Brandy and water (weak); cracknel biscuit.
Diet No. 19.
7 a.m.—Cup of Benger’s Food, warm.
9 a.m.—Cup of Du Barry’s Revalenta.
11 a.m.—Small quantity of Murdock’sLiquid Food;
a tablespoonful of brandy, with cold water.
1 p.m.—Veal broth, with toast, brandy, and water. 4 p.m.—Cup of weak tea, made with milk.
6.30 p.m.—Mutton or chicken broth, thickened with a little well-boiled rice ; two tablespoonfuls of brandy with water.
8.30 p.m.—Cup of arrowroot made with half milk, with a tablespoonful of brandy added.
10 p.m.—Cup of Savory and Moore’s Food, with a
tablespoonful of whisky or brandy.
Diet No. 20.
7 a.m.—Cup of milk (warm), with two teaspoonfuls of best rum.
9 a.m.—Porridge made with digestive meal, with milk.
11 a.m.—Yelk of egg beaten up with a tablespoonful
of whisky, two tablespoonfuls of water, and a small quantity of grated nutmeg.
1.30 p.m.— Cup of chicken broth and a little toast; two tablespoonfuls of brandy, with water.
4.30 p.m.—Cup of cocoa (Van Houten’s); coffee biscuit.
6.30 p.m.—Same as 1.30 p.m.
9.30 p.m.—Cup of arrowroot made with milk. A little port wine or brandy may be added to this if desired.
Diet No. 21.
Morning.—Small glass of peptonised milk; biscuit. 9 a.m.—Plain tripe ; cold toast and butter; cup of cocoa.
11.30 a.m.—Small glass of peptonised milk.
1.30 p.m.—Milk, with equal parts of sodawater; whole-wheat bread.
4 p.m.—Cup of cocoa made with milk.
6.30 p.m.—Cup of chicken broth, with biscuit or bread; stewed fruit; one tablespoonful of brandy, with cold water.
10 p.m.—Peptonised cocoa, with milk.
Diet No. 22.
Breakfast.—Cup of tea; slice of whole meal bread, stale; small quantity of butter. Either of following:—Small whiting, boiled; rasher of bacon, toasted; mutton chop, grilled, three days old.
Luncheon.—Potatoes, boiled; cauliflower; glass of Foster's ale. Either of following:—Leg or loin of lamb; lamb’s sweetbreads; leg of mutton; stewed fruit.
4 p.m.—Cup of weak tea; bread and butter.
6.30 or 7 p.m.—Fish; oysters on shell, if relished; potatoes; vegetables as at luncheon. Either of following:—Roast chicken, roast turkey, or roast mutton; custard pudding or some stewed fruit; claret with water to drink.
10 p.m.—Cup of gruel.
Diet No. 23.
7 a.m.—Rum and milk.
8.30 a.m.—Cup of Chinese tea, weak, with milk, no sugar; slice or two of bread, properly toasted; bacon.
1.30 p.m.—Lamb’s sweetbreads; one mealy potato; asparagus; small quantity of stale
bread; some stewed fruit; small glass of cold water with a tablespoonful of old brandy.
6.30 p.m.—Loin of lamb; potato; spinach; stewed fruit; brandy and water as at luncheon.
10 p.m.—Cup of arrowroot with a little brandy or whisky.
Diet No. 24.
8.30 a.m.—Cup of Chinese tea, weak, with milk, no sugar; slice or two of bread properly toasted; mutton chop.
1.30 p.m.—Tender steak; one mealy potato; cauliflower; small quantity of stale bread; some stewed fruit; small glass of cold water with a tablespoonful of old brandy.
6.30 p.m.—Chicken; potato; spinach; stewed fruit; brandy and water as at luncheon.
10 p.m.—Cup of arrowroot with a little brandy or whisky.
Diet No. 25.
7 a.m.—A tablespoonful of whisky and a breakfast-cupful of hot milk.
9 a.m.—Cup of tea; small whiting; stale bread (whole).
11 a.m.—Glass of Foster’s bitter ale; bread and butter.
1.30 p.m.—Leg of lamb; potatoes; spinach; stewed fruit; two glasses of sherry.
4 p.m.—Cup of tea; cracknell.
7 p.m.—Oysters on shell; soup; fish; one entree, e.g., quail on toast; chicken; potatoes; french beans; custard pudding; pint of claret, io p.m.—Gruel made with Robinson’s Prepared Groats with a tablespoonful of good whisky or brandy.
Diet No. 26.
Milk diet suitable for young patients who are not bilious, and whose appetite is fairly good.
7 a.m.—Cafe an lait, with a dessertspoonful of brandy, biscuit.
9 a.m.—Porridge with milk.
11 a.m.—Cup of cocoa, half milk, bread and butter.
1.30 p.m.—Milk pudding with cream.
4 p.m.—Cup of tea with milk, bread and butter.
6.30 p.m.—Cracknells made with hot milk.
9 p.m.—Panada made with milk and a tablespoonful or two (according to age and sex) of brandy or whisky.
Diet No. 27.
In cases of extreme wasting from pulmonary disease, especially when accompanied by diarrhoea, 3 ozs. to 6 ozs. of cold peptonised milk, alternated with two teaspoonfuls of brandy and water (cold) every hour or half-hour, as required. This may be varied by giving teaspoonfuls of chicken jelly (cold) instead of the milk, and the spirit may be varied to
suit the taste of the patient. A cracknell or a rusk can be added, as the patient desires or has power to digest.
In cases of extreme irritability of stomach—
Du Barry’s Food, with peptonised milk. Iced champagne, with peptonised milk. Milk, with equal parts of lime-water.
Either of the above may be taken in small quantities every hour when there is much vomiting and gastric disturbance.
The following Dietary Tables are intended mainly for cases of Asthma and Heart Disease. In prescribing a diet for persons suffering from these ailments, the chief things to be regarded are light nourishing food easy to digest, and making the quantity of liquid as small as possible:—
Diet No. 28.
7 a.m.—Thin-made cup of sago, with milk and water.
9.30 a.m.—Cup of tea; bacon; toast.
11.30 a.m.—Cup of mutton broth.
1.30 p.m.—Half a chicken, grilled ; glass or two of sherry; stewed fruit.
4 p.m.—Cup of coffee; biscuit.
6.30 p.m.—Cup of tea; new-laid egg; toast.
9.30 p.m.—Biscuit, with a small quantity of brandy and water (weak).
Diet No. 29.
9 a.m.—Cup of coffee; tender mutton chop, grilled;
stale bread or toast, butter.
ix.30 a.m.—Cup of Benger’s Food; glass of sherry.
1.30 p.m.—Tripe, without onion sauce; vegetable marrow; stale bread; stewed fruit; one tablespoonful of brandy to four of water.
4 p.m.—Large cup of Cadbury’s Cocoa, weak.
6.30 p.m.—Cow-heel, boiled in milk; 2 ozs. of whisky with 4 ozs. of water.
Diet No. 30.
7 a.m.—Cup of strong coffee; slice of bread and butter.
■9 a.m.—Cup of tea; mutton chop or two; bread and butter.
11 a.m.—Cup of Robinson’s Prepared Groats.
1.30 p.m.—Chicken, with bacon; small quantity of tender vegetable; bread; three or four glasses of light wine.
4 p.m.—Same as 7 a.m.
■6.30 p.m.—Cocoa; bread and butter.
10 p.m.—Small quantity of bread and butter.
Diet No. 31.
8.30 a.m., Breakfast.—Half-a-pint of green tea; toasted bacon; stale bread.
1 p.m.—Mutton or lamb; stale bread; two or three glasses of claret, with equal parts of water.
4 p.m.—Cup of Mellin’s Food, with milk.
6.30 p.m.—Cup of cocoa; bread and butter.
Diet No. 32.
8.30 a.m.—Coffee, with milk and sugar to taste; mutton chop; toast.
1 p.m.—Fowl or turkey; asparagus; one potato; half-a-pint of brandy and water, weak.
4 p.m. —Cracknell biscuit; cup of cafe an hit.
7 p.m.—Cup of cocoa; bread and butter.
10 p.m.—Two tablespoonfuls of pale brandy, with four of hot water. (This is intended for elderly people only.)
Diet No. 33.
9 a.m.—Boiled garfish ; small cup of coffee, with
milk.
11 a.m.—Yelk of egg beaten up in milk, a tablespoonful of brandy, 3 ozs. of water, and a small quantity of grated nutmeg.
1.30 p.m.—Lamb chop; stale bread; one glass of claret, with equal parts of water; some cooked fruit.
4 p.m.—Cup of Mellin’s Food, with milk.
7.30 p.m.—Grilled chicken; one or two glasses of sherry.
10 p.m.—Glass of whisky and water; rusk.
Diet No. 34.
9 a.m.—Sweetbread; cup of cafe au hit; thin toast and butter.
I p.m.—Roast chicken; stale bread (brown or
white); asparagus; stewed fruit; x oz. of whisky to 3 ozs. of water.
4 p.m.—Cup of weak tea; biscuit.
6.30 p.m.—Same as 1 p.m., substituting lamb for chicken.
10 p.m.—Cup of Bowen’s Sago; 1 oz. of brandy. Diet No. 35.
7 a.m.—Cup of coffee; small piece of bread and butter.
9 a.m.—Tripe, plainly boiled; cocoa; bread and
butter or toast.
II a.m.—Raw egg, beaten up with brandy and
water.
1.30 p.m.—Cow-heel, boiled in milk; 1 oz. of brandy to 3 ozs. of water.
4 p.m. —Cup of coffee; biscuit.
7 p.m.—Arrowroot or sago; brandy as before.
10 p.m.—Cup of Mellin’s Food; brandy as before.
Diet No. 36.
Breakfast, at 8 a.m.—Half-pint of green tea, or coffee, with a little cream; 2 ozs. of dry, stale bread.
Dinner, at 1 p.m.—Two ozs. of fresh beef or mutton, without fat or skin; 2 ozs. of stale, dry bread, or well-boiled rice.
4 p.m.—Half-pint of weak brandy and water or toast water ad libitum.
Supper, at 7 p.m.—Two ozs. of meat, with. 2 ozs. of dry bread.
“ He was not allowed to drink within one hour of his dinner or supper, or till three hours after. At other times he was not limited. Open air exercise was ordered to be taken as soon as the office of digestion had been performed, but short of fatigue.”—Dr. Pridhant’s Diet for Asthmatics.
Diet No. 37.
7 a.m.—Cup of cafe au lait.
9 a.m.—Cup of tea; cold chicken; bread and
butter.
x p.m.—Mutton or lamb; stale bread; vegetable marrow; one mealy potato; stewed fruit; two glasses of claret.
4 p.m.—Small cup of weak tea.
6.30 p.m.—Cup of cocoa; bread and butter.
10 p.m.—Cup of arrowroot, with one tablespoonful
of brandy.
Diet No. 38.
7 a.m.—Cup of Van Houten’s cocoa.
9 a.m.—Cup of green tea; toasted bacon ; brown bread and butter.
1 p.m.—Breast of turkey; cauliflower; one potato; stale bread; stewed fruit; one tablespoonful of brandy to 4 ozs. of water.
4 p.m.—Cup of coffee (strong); cracknell biscuit.
7 p.m.—Cup of cocoa; lightly-boiled egg; bread and butter.
Fish Diet, No. 39.
(Useful when Nervous Symptoms supervene.) Breakfast.—Boiled oat or wheat meal porridge; boiled whiting, schnapper, or flounder; cocoa, toast and butter.'
Luncheon.—Oysters; bread and butter; stout; custard pudding.
Dinner.—Oyster soup ; lamb’s head ; brain sauce; fruit pudding; burgundy or claret to drink.
A great many tempting articles of diet with gelatine as the basis can be concocted by a good cook, and a great variety of recipes may be found in different cookery books. The flavouring of these jellies is almost endless, and the patient will indeed be hard to please, who does not find some of them to his or her taste.
Consumptive patients who are frequently troubled with painful throats and difficulty in swallowing, find these jellies most soothing as well as nourishing.
Ice too, in small quantities, is often most grateful to a patient, especially in hot weather, and when there is much fever or vomiting, but care must be exercised in administering it, for if too much is swallowed, trouble in the shape of colic or other gastric disturbance may ensue.
PBEFACE.
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This small book has been compiled with the idea ot assisting young housekeepers who have not had much txperience in cooking, and does not profess to vie with works necessarily occupying a great many more pages. I have given some hints which may not be considered necessary in a Cookery Book, but will, I hope, be found to be of value. Most of the dishes I have used in my own home, others I have obtained from friends and relatives, who have had more experience, having been longer in housekeeping. It has been a pleasant task for me gathering together and writing these recipes, which I trust will help to brighten many a home, for good cooking makes life pleasant. It is with great pleasure I dedicate these pages to our esteemed Mayoress, Lady Manning.
“ Ahdi,” 18 Lower Fort Street, Dawes’ Point.
If any reader is in doubt concerning the preparation of the various articles of diet in these tables, Miss Mary Hooper’s "Cookery for Invalids" may be relied on as a safe guide.