Diet and cookery for common ailments / by a fellow of the Royal College of Physicians and Phyllis Browne.

Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Diet and cookery for common ailments / by a fellow of the Royal College of Physicians and Phyllis Browne. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    should fall back on the softer foods of childhood. Whether this is meant or not, it is difficult to say: the dentist “has changed all this,” both in respect of the ph3'siognomy of age and, in a sense, the habits. Perhaps the chief indication of this period of life is temperance—the moderata diwta or third physician of the school of Salerno. As to quality, it is probable that meat is less needed. It was the famous Dr. Cains who in old age returned to the food of infiuic}u ])uring the early years of life the quantity of food supplied should be, if anything, in excess of the bare needs of the body. It should be what is technically called a “ luxus ” supply: the mea- sure should overfioAv ; in this way the tis,sues which are growing in size and energy secure their maxi- mum of vitality. During the later 3'ears we shall pursue an oppo- site path, for fear of encumbering with waste pro- ducts those tissues whose vitality, both for assimi- lation and excretion, is impaired. Beyond this broad statement as to quantity wo need not go ; for in other respects the conditions are of health, and with simple foods, the appetite
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