FOOD OF MAN. 551 



sufficiently attest, that, in combination with starch, it is highly nutri- 

 tive. 



Dr. Prout 1 arranges alimentary principles in four great divisions 

 the aqueous, saccharine, oleaginous, and albuminous. This has been 

 taken as the basis for a classification by Dr. Pereira, 2 who admits 

 twelve divisions : the aqueous, mucilaginous or gummy, saccharine, 

 amylaceous, ligneous, pectinaceous, acidulous, alcoholic, oily or fatty, 

 proteinaceous, gelatinous, and saline. By the combination of these 

 alimentary principles and simple aliments, our ordinary articles of food 

 or compound aliments are formed. In this classification, the protein- 

 aceous and gelatinous aliments are separated. The following simple 

 arrangement is, perhaps, as little liable to objection as any : 



f Fibrinous (Glutinous ?) 



I. Nitrogenized aliments, J Albuminous. 



(Albuminous of Prout.) j Caseinous. 



^Gelatinous. 

 C Amylaceous. 



II. Non-nitrogenized aliments. < Saccharine. 



( Oleaginous. 



The second division might be still farthir simplified; for amyla- 

 ceous aliments are convertible into sugar during the digestive process ; 

 and of both as has been seen, oleaginous matter may be formed. 



Water forms the basis of all drinks ; but it frequently contains in 

 addition other substances. These have been classed as follows : 1. 

 Water, of different kinds. 2. Vegetable and animal juices and infu- 

 sions, as lemon-juice, orange-juice, whey, tea, coffee, &c. 3. Fermented 

 liquors, as wines, beer, cider, perry, &c. ; and 4. Alcoholic liquors, as 

 brandy, alcohol, kirsch-wasser, rum, gin, whisky, arrack, &c. &c. Dr. 

 Pereira 3 has proposed the following more complete classification : 1. 

 Mucilaginous, farinaceous or saccharine drinks. 2. Aromatic or astrin- 

 gent drinks. 3. Acidulous drinks. 4. Animal broths, or drinks con- 

 taining gelatin and osmazome. 5. Emulsive or milky drinks ; and 6. 

 Alcoholic and other intoxicating drinks. Water as has been seen 

 is considered by him amongst the alimentary principles. 



An inquiry into the different properties of these various liquids does 

 not belong to the physiologist. It may be remarked, however, that the 

 arguments regarding the natural have been extended to this variety of 

 aliments ; and it has been contended, that water is " the most natural 

 drink ;" and that all others, which are the products of art, ought to be 

 avoided. The remarks, already made on this subject, are sufficient. 

 Water was, doubtless, at one period, the only beverage of man, as 

 nakedness, the use of raw aliment, and the most profound ignorance 

 of the universe, were his original condition ; but no one will be presump- 

 tuous enough to declare, that he ought to continue naked, abjure cook- 

 ery, and be plunged into his primitive darkness, on the plea that all these 



1 On the Nature and Treatment of Stomach and Renal Diseases, Amer. edit., from the 

 4th revised London edit., ii. 354, Philad., 1843. 



2 A Treatise on Food and Diet, Amer. edit, by Dr. C. A. Lee, p. 38, New York, 1843. 

 s Op.cit., p. 189. 



