INTRODUCTION. 5 
Cato, that after eating hare, sleep is induced ; but the common 
people rather suppose that after partaking of such food the 
body is more lively, and gay for the next nine days. “‘ This may 
be only an idle rumour ; but still for so widespread a belief there 
must be some foundation.” And whether such is really the 
case, or not, an investigation into the exact properties of the 
flesh of various animals, and into those appertaining to other 
articles of diet (as shellfish, for instance, which are known to 
exercise peculiar effects upon certain persons) would not only 
prove of immediate interest, but might lead to results of great 
therapeutic value. “Chemical work of this sort is a most 
fitting direction in which to turn the efforts of such clinical 
laboratories as are sure in the future to be more, and more 
extensively employed in connection with all large general 
hospitals.” ‘‘ There are many widespread beliefs, and theories 
with regard to the efiects of different foodstuffs in health, and 
disease, but exact knowledge on such points is scanty. We 
cannot doubt that in attempting to enlarge, and to define it, 
direct, or indirect results of importance, and utility would be 
certainly obtained.” “It is obviously of the greatest moment 
that if a physician orders a medicine he should be able to tell 
that it is duly dispensed ; but this is not feasible unless he could 
dispense it, if necessary, himself; and, conversely, a man 
familiar with the modes of dispensing will have far wider powers, 
and greater ingenuity, and will apply drugs with more minute 
efficiency than one who prescribes them whilst lacking any such 
intimacy with the materials which he is recommending. A 
similar argument may certainly be applied to the products of 
the kitchen. Yet, if a large number of medical men can claim 
familiarity with drugs, and the methods of dispensing them, 
few, we imagine, will assert an intimacy with these processes 
of the kitchen, or even to any considerable extent with the 
materials which are used therein, and the daily employment 
whereof they may have many times advised. No doctor can 
ignore the importance of diet both in health, and in disease ; and 
the cook may well be regarded as a chief officer in the service of 
medicine, curative or preventive. It is, without doubt, in the 
daily provision of wholesome, digestible dishes that the main 
function of the kitchen lies. Nevertheless, no medical man 
can afford to neglect its aid when he is reckoning up his thera- 
peutic resources; and more particularly to-day, when the use 
