William Cadogan [His essay on gout] / by John Ruhräh.

  • William Cadogan
Date:
1925
Catalogue details

Licence: Public Domain Mark

Credit: William Cadogan [His essay on gout] / by John Ruhräh. Source: Wellcome Collection.

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    soft, mild, and spontaneously digesting, and in moderate quantity, so as to give the least possible labor to the stomach and bowels; that it may neither turn sour, nor bitter, nor rancid, nor any way degenerate from those qualities necessary to make good blood. Such things are, at first, new-laid eggs boiled so as not to harden the white creamy part of them, tripe, calves’ feet, chicken, partridge, rabbits, most sorts of white mild fish, such as whiting, skate, cod, turbot, &c. and all sorts of shell¬ fish, particularly oysters raw. Very soon he will be strong enough to eat beef, veal, mutton, Iamb, pork, venison, &c. but these must all be kept till they are tender, and eaten with their own gravies without any compounded sauces or pickles whatever: instead of which, boiled or stewed vegetables, and sallads of lettuce and endive, may be used: and the luxury that is not unwholsome may be allowed, light puddings, custards, creams, blanc-manger, &c. and ripe fruits of all kinds and seasons. But because8 8 I have made what inquiries I could upon this capital article from living witnesses; for I do not always pin my faith upon books, knowing it to be no uncommon thing for authors, instead of framing their system from observation and experience, to wrest