DIETS FOR DROPSY AND DYSPEPSIA. 325 



Those who are subject to diseases of the liver should studiously 

 abstain from malt liquors, port- wine, champagne, and other strong 

 wines and spirits. Entire abstinence will be attended with no 

 serious results; there might be temporary inconvenience due to a 

 craving for what had been habitual, which would be modified by a 

 little coffee or tea and would be speedily overcome, but abstinence 

 at that cost would act beneficially on the functions of the liver. 



DIET FOR DROPSY. 



In acute dropsy the diet should be similar to that in acute 

 fever; in chronic dropsy the patients require nourishing diet to 

 meet the exhaustion that commonly exists, but on account of that 

 extreme feebleness, easily digestible food only should be taken. To 

 allay the burning thirst often experienced cold water is the best 

 beverage; but any other that the patient desires if not positively 

 injurious may be taken. Water may be said to be a real restorative 

 and may be taken ad libitum, for it increases the amount of fluids 

 excreted to an extent greater than its own bulk ; it also tends to 

 improve the appetite and strengthen the pulse while it diminishes 

 the dropsical collections. It will thus be seen that the popular 

 notion that drinking water increases dropsy is entirely erroneous. 



DIET FOR DYSPEPSIA. 



Dyspepsia and indigestion are general terms employed to 

 designate various disordered states of the digestive organs and par- 

 ticularly of the stomach. 



Deficient acidity of the gastric juice constitutes one form of 

 indigestion. If the acid be insufficient in quantity, the digestive 

 function is but imperfectly performed, or is arrested entirely. 



Excessive acidity is another form. In this condition useless 

 acids have been developed by chemical changes in the food. Hence 

 we have some of the sour eructations which frequently characterize 

 indigestion. 



Excessive secretion of mucus also interferes with healthy di- 

 gestion, for it acts as a ferment and occasions the production of 

 useless acids. 



Torpidity of the gastric glands retards the digestive process. 

 In such cases, the irritation of the food and the stimulus of saliva 

 are insufficient to excite the secretive action of the glands ; hence the 

 gastric juice is not poured out for action on the food. Persons who 

 suffer from this form of indigestion frequently resort to spiced and 

 seasoned dishes and condiments to stimulate the action of the 

 glands; on the other hand, this very torpidity is induced by the 

 needless use of such gastric stimulants. 



