6 MEALS MEDICINAL. 
of animal extracts in medicine has become so prominent, should 
the importance of the kitchen be properly recognized.” 
There is an indisputable measure of truth in the allegation 
that the qualities of the food affect both mind, and body. Buckle 
(History of Civilization) took this view, when trying to show that 
the character of a people depends much on their diet. The 
theory he has advanced is that the properties, and virtues, or 
vices, of what is eaten pass into the system of the eater; confir- 
matory of which view an incident has lately been made public 
of an English gentleman at Shanghai who, at the time of the 
Taeping attack, met his Chinese servant carrying home the 
heart of a rebel who had fallen in fight, and which he meant 
to eat in order to make himself brave. Thus, too, a well-known 
Professor of Medicine at Berlin used to say in his lectures, that 
‘a doctor ought to be at home, not only in his laboratory, but 
likewise in the kitchen” ; the truth of which dictum is occasion- 
ally apparent when practitioners, in prescribing diets for patients, 
are embarrassed by questions relative to the proper methods 
for cooking the same. The great majority of medical men are 
unable to give precise instructions to a cook ; while, nevertheless, 
on the other hand, many unqualified practitioners impress the 
public mind by affording careful directions as to the preparation 
of foods for the sick, who therefore prefer to consult these 
irregular advisers. Recently two ladies in Berlin, -superinten- 
dents of Cookery Schools for young women, have arranged to 
give special courses there for doctors. “ This offer,” says The 
Lancet, “ should be heartily welcomed by those who think that 
medical training in such respects ought to be much more 
practical than has hitherto been the case.” 
At the International Health Exhibition, London, 1884, 
Dr. Andrew Blyth, in his authoritative manual issued by the 
Council, concerning “ Health by Diet,” wrote prophetically of 
a time, which is now happily at hand after twenty years of steady 
medical progress. His admirable publication began with these 
words: “ When by successive researches the Science of Diet 
has become bette: 
be t understood, without doubt a School of 
Physicians will arise, discarding all drugs, and treating maladies 
by cutting off certain foods, and by surfeiting with others ; if, 
indeed, there is not at the present time ready formed in the 
highest representatives of modern medicine the nucleus of this 
future School of Dietetics. There are diets suited for every age, 
