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DILUENTS. 
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Watery liquors which increase the fluidity of 
the blood, and render several of the secreted and 
excreted fluids less viscid. Water, as has been 
correctly remarked by Dr. Murray, is the only 
proper diluent: but different substances are added, 
not to enhance its properties, but to render it agree- 
able or demulcent. The different mineral waters 
natural or aftificial ; toastand water slightly acidu- 
lated with vinegar, currant or guava jelly, tama- 
rinds, barberry, dewberry, blackberry and rasp- 
berry jams; weak lemonade, apple-water, orange 
_ water; barley and rice water, so weak as to 
simply clouded by the barley, grain, or rice meal ; 
and numerous similar preparations which vary ac- 
cording to the facility of procuring, and popular 
predilection for, certain acid and acidulous fruits — 
—are all diluents. It need not be remarked that 
they all contain principles of nutriment ; and are 
hence peculiarly important in practice where, from 
the inflammatory nature of the disease, it is impor-~ 
tant te avoid the stimulus of solid nourishment. Na- 
ture indicates the propriety of administering these 
articles, and in a state of coldness too, in all febrile 
diseases, which are attended generally with excess- 
ive thirst. It is supposed they act beneficially by dilu- 
ting the chyme and the chy le, and also the bile in the 
intestines, by which dilution it is rendered less acri- 
