ARRANGEMENT OF MEALS. 353 



should not be attempted, and some friend should relieve the invalid 

 of all charge of baggage, tickets, etc., and secure prompt entrance 

 into the waiting-rooms. Arrangements should be made before 

 starting for an ample supply of wnat may required by the invalid 

 and in such form and manner that it may be taken when the appe- 

 tite calls for it. An invalid should not have to wait for what may 

 happen to be the next station, with its hurry and excitement. A 

 basket should be filled with essentials a chicken, pheasant, ox- 

 tongue, a plain cake, plain biscuits, butter, grapes, and whatever 

 the patient may and can take. Rolls can always be obtained at the 

 hotels. The basket should also be replenished on the way. A 

 little forethought will provide whatever is suitable, tasty, and 

 easily handled in a railway train. The demands of appetite can 

 thus be met when they are most keen, and the invalid is saved from 

 irritation and exhaustion. The modern palace cars afford much 

 assistance in this particular. 



TRAVELERS BY SEA should prepare themselves a few days 

 before the voyage for the new conditions to which they will be sub- 

 ject. Besides taking such medicines as may improve the digestion, 

 over-repletion, irregularity in taking food, rich and indigestible diet 

 and everything likely to disagree should be avoided. During the 

 early part of the voyage, unless the weather be very fine or the 

 traveler be used to the sea, he should remain in his berth in a hori- 

 zontal posture, and take chiefly liquid food, such as beef -tea, chicken- 

 broth or such light diet. Champagne iced if possible is the best 

 beverage if it suits the stomach. Soda-water, with a small quantity 

 of brandy, often suits well. Drinking a tumbler of tepid fresh 

 water facilitates sickness and thus brings prompt relief. When the 

 sickness subsides and the appetite returns, a cup of good coffee 

 without milk or sugar, with a plain biscuit or a small slice of toast, 

 is often grateful. 



ARRANGEMENT OF MEALS. 



Three times a day is as often as we can safely take food, especi- 

 ally substantial food, like bread, meat, potatoes and the like, and this 

 rule should be followed in health or sickness. The habit of eating 

 often and but little at a time, during sickness, has resulted in the 

 death of many persons. Taking food oftener than three times a 

 day is not allowable with patients, except sometimes in case of 

 slightly nutritious fluids. It is surely unreasonable to suppose that 

 the stomach of a sick man can stand an amount of abuse that would 

 make a well man sick. It takes about three hours for the stomach 

 to dispose of an entire meal and carry it into the upper portion of 

 the intestines, after which an hour or more should elapse before tak- 

 ing the next meal, in order to let the organs of the stomach rest and 

 recuperate. Therefore no two meals should be nearer together than 



