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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    the moderate use of cordials may be very desirable ; and if moderation have prevailed till then, we need not fear their abuse. We would commend the Avord cordial to the consideration of our readers. As to the forms of alcohol Avhich Ave should em- ])loy, Ave possess in the folloAving list a scale of strengths Avhich Avill meet all requirements. The ardent spirits: llrandy, Avhisky, gin, rum. The more generous Avines: Port, sherry, Madeira. The lighter Avincs : Burgundy, claret, hock, champagne. The malt liquors : Ale, porter, stout. Of the spirits, gin is the least likely to interfere Avith digestion (this appears from Sir A¥. Pu)berts’s experiments on artiticial digestion); but so long as the quantities are kept Avithin small limits—c.(j. tAvo, or at most three, tablespoonfuls diluted Avith Avater, avc shall look for an acceleration of digestion, and no interference. Sherry or port, in doses of one, or at most
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