CHEMI- 



[DIET AMD TEMPKKATI KR. 



stimulant is nttd, the gnnter U the quantity required 

 . . 



. . i - 



waste ongimUM habit, and impairs wu 

 frequent repetition of the excitement produces exhaus- 

 tion, sad the exhausted organ u only able to perform its 

 peculiar function whan the stimulant acts again; tliu 

 would indicate that a frequent change in the mode of 

 living U necessary. There are many literary men who 

 cannot write successfully until they hare increased the 

 activity of their brain by tea and coffee, and in aome 

 rarer oases by wine. We aay in rarer caiet by wine ; for 

 while, from iU action upon the judgment, tea U especially 

 proper for the literary man ; and while coffee, by ani- 

 mating simultaneously both the judgment and the imagi- 

 nation, belong* alike to the literary man and the a: 

 wine is the most appropriate beverage for the latter, 

 who 4"f"~ 1 *. above all, that his diet may stimulate the 

 imagination, sharpen the senses and the memory, and 

 facilitate the combination of ideas. 



Provided only that a certain limit be observe.!, there 

 mults no disadvantage from the use of stimulants ; but 

 if they are taken to such a degree that exhaustion sinks 

 into a complete numbness, the greatest quantity of the 

 strongest stimulant becomes at length ineffective. \Vb.-u 

 by habit, however, the stimulant has become a necessity, 

 an enervating relaxation infallibly follows, as sometimes 

 mournfully illustrated by less prudent literary men. 

 The stimulant coases to excite the debilitated organs 

 have already been indebted to it for all the activity it 

 can give. In this case the victim continues to seek his 

 refuge, until dangerous diseases of the stomach cripple 

 the digestive powers; with the decay of the digestive 

 organs the formation of blood and nutrition are dis- 

 turbed ; and with the digestion vanish clearness of 

 thought, acuteness of the senses, and tho elasticity of 

 the muscles. 



lol. Diet in Summer and Winter. In considering 

 the wide diversity between the modes of life of the in- 

 habitants of the tropics and the temperate and frigid 

 cones, we are induced to suppose that temperature must 

 exercise an essential influence upon the change of matter. 

 This supposition has become a certainty. It has long 

 been known, that in a high temperature, the evaporation 

 from the skin predominates; while in cold weather n 

 greater proportion is excreted by the urine. This in- 

 crease of urine, which in health is maintained during 

 the whole winter, is accompanied by an nt.nii.Luit forina- 

 <>f urea. From these observations, it would appear 

 that a higher temperature diminishes the quantity of 

 carbonic acid exhaled in a certain time, and consequently 

 that, by warmth, the two most important products of 

 decom|Hition are diminished; it becomes indubitable 

 that in summer the excretion is weakened, and in winter 

 increased. To the excretions correspond the nutrition, 

 the formation of l.l...l, ami the digestion; hence results 

 the necessary conclusion, confirmed by daily experience, 

 that in summer we digest a smaller quantity, and that 

 more slowly. 



The relaxation caused by frequent and abundant res- 

 piration renders digestion more inactive. Inasmuch as 

 the formation of blood and tho nutrition of the tissues 

 progress more slowly in summer, wo are then less lit for 

 anv kind of exertion than in winter ; and since we observe 

 this difference the most strikingly when a rapid change 

 has produced a great alteration in our excretion*, it is 

 apparent why a walk or any violent movement so readily 

 tires, when the rough, damp, and cold weather, amid 

 which the winter so often takes its leave, has suddenly 

 yielded to a sunny spring day. It is only when we have 

 become gradually accustomed to the less active change of 

 matter, that the expanding life of the vegetable world, 

 awakening in the freshness of its verdure, delights us 

 that the alluring strains of tho songsters of the grove 

 exert their full influenco upon our nnturo ; but, with the 

 retarded movements of the < ions, 



effective as they are, invite us rather to tranquil enjoy- 

 ment than to a vigorous activity. If the "dolce far 

 first exhibited itself under Italy's warm and 



sereue sky, with UK the sweet delight of calm sensations, 

 lli.- iiit.-inity of which is I 1 by energy, is 



the prn ilege of spring: May is the month of love and 

 lent 



But if in autumn, when the oppressive summer days 

 have passed, there suddenly appear much cooler but 

 more genial weather, we feel impelled to a cheerful 

 assiduity. The quicker movement of mutter carries us 

 along, as it were, with the flowing stream ; and we often 

 see achieved in a few days what had lain in our mind for 

 weeks without our having l-een al.le to find the right 

 disposition to attempt its accomplishment. 



These differences, however, are most observable in 

 labourers with the brain. Those who rely on their 

 l--lily exertions, and are never out of exercise, are as. 

 active in spring as at other times. And naturally so; 

 for in the restless circle of cause and effect, which the 

 chungo of matter embraces, they increase by their energy 

 the movement of the matter. While the artisan conti- 

 nues, with an m.lu-tnoiis hand, to labour for a living for 

 himself and his family while the farmer looks forward 

 to the encouraging reward of his labour in a rich harvest, 

 which he extorts from the soil by his activity, and for 

 this shuns neither heat nor labour the changing matter 

 of his system remains equable and well balanced. 



No influence, however, passes without some effect. 

 While, therefore, in summer, as at other times, occupa- 

 tion and age, habitude and sex, unite with temperature 

 in determining the choice of food, certain rules may be 

 clearly established, if in this series of combined and 

 mutually reactive influences we separately consider heat 

 and cold. 



In summer the desire for food is diminished, because 

 the consumption of the tissues is less ; a sin V;!.-i quantity 

 of nutritious food, or less nutritious but easily digestible 

 aliments, are to be taken. The meat of young animals, 

 \ .\ing vegetables, edible roots containing abundant sugar, 

 fruits and salad, are also much relished in summer. The 

 predilection for cooling beverages at this season has a 

 perfectly rational basis, as the heat frequently produces 

 palpitation ; while the less rapid decomposition of the 

 tissues, which is peculiar to the warm season, retards the 

 transformation of the blood. Cooling and diluting beve- 

 rages containing vinegar, currant-juice, raspberry-vinegar, 

 and water, operate against this retardation; but the 

 palpitations are only increased by heating beverages and 

 spices. An abundance of spirituous liquors is, there- j 



:< .ul.lv injurious in summer ; for the alcohol deprives 

 the constituents of the body of the inhaled oxygen which 

 is necessary for this decomposition, and also for the ani- 

 mation of the corporeal functions. For this reason, in 

 summer, the lighter sorts only of beer and wine, which 

 contain a small proportion of alcohol, ought to be chosen. 

 It is also important to be moderate in the use of heating 

 spices, or to allow them only where a certain excitement 

 of the digestive activity, within the limits of health, is 

 wished for. 



The greater expenditure which distinguishes the winter, 

 necessarily requires greater supplies. In this season, 

 therefore, the increased wants of the appetite have to be 

 satisfied, and the more nutritious aliments, with those 

 which are more diflicult of digestion, are with good reason 

 selected. Thn latter are easily mastered by the aug- 

 mented digestive power ; while the greater proportion of 

 alimentary principles, contained in the former class, is 

 gradually transformed into the constituents of the blood, 

 and slowly conveyed into the circulation. Farinaceous 

 food, containing a largo proportion of gluten, dry legu- 

 minous seeds, and fatty pork, are in winter much more 

 easily digested than in summer. In winter, the fat is 

 much more easily burnt into carbonic acid and water, as 

 is proved by the increase of the carbonic acid which we 

 breathe out during that season. The oxygen which is 

 taken in also acts more vigorously. Although the fats, 

 on account of their abundantly proportionate amount 

 of carbon and hydrogen, are easily combustible, yet they 

 ditl'er from the albuminous substances, as well as from 

 the constituents of fat, in requiring a greater propor- 

 tion of oxygen in order to be really burnt. In summer, 



