370 FOOD IN THE FEVERISH STATE. 



cases, this free swallowing of liquid does not seem to 

 be disadvantageous. The liquid is absorbed as fast as 

 it is introduced, and the greater part soon escapes 

 from the blood as perspiration ; some, however, passes 

 off in the breath, and a considerable proportion is 

 excreted by the kidneys the activity of these organs 

 often increasing considerably after the first few days 

 in cases where the malady runs a short and favourable 

 course. 



In all forms of fever it is important to prevent the 

 patient from drinking considerable draughts of cold 

 water, milk, or other fluid ; but small quantities even 

 of ice-cold water given at intervals of half-an-hour or 

 more do no harm, and are extremely grateful to the 

 patient. By the frequent introduction of small pro- 

 portions of fluid (one or two teaspoonfuls) the blood 

 is diluted, the solution of the noxious materials formed 

 during the feverish state is effected, and the removal 

 of these by the skin and kidneys promoted. 



Food to be given during Fever. Although in the 

 feverish condition, by the free action of the secreting 

 organs, the state of the blood may be much improved, 

 and the nutrient fluid rendered more fit to traverse 

 the vessels, it must be obvious that, unless new mate- 

 rials be introduced to compensate for those removed, 

 the nutritive powers of the blood will fail, and the 

 patient may die from sheer exhaustion. Hence it is 

 very necessary to consider how food may be given 

 without causing derangement of the digestive organs, 



