374 STRONG BEEF-TEA. 



contain much less salt than the inspissated extracts. 

 Some forms of solid beef-tea also are made without 

 any salt being added. 



In the treatment of all febrile diseases we must 

 never lose sight of the fact that the action of the 

 stomach, like that of other organs of the body, is 

 much deranged. Should the stomach be irritable, 

 ice, a little dilute hydrocyanic acid and soda, and 

 other remedies may be tried. Although in slight 

 cases there is usually no harm in yielding to the 

 patient's disinclination to take food, this must cer- 

 tainly not be permitted during the early period of any 

 of those febrile diseases which we know will probably 

 last for many days ; and even in the mildest attacks 

 the convalescence is often much reduced in duration 

 if only the patient can be fed during the whole period 

 of the malady. In long and severe cases the regular 

 introduction of small quantities of nutritious, easily 

 digestible food at short intervals of time, is most 

 important. At the least two or three tablespoonfuls 

 of good, strong, beef-tea or milk should be given every 

 two, three, or four hours, or one tablespoonful at much 

 shorter 'intervals if the case is a bad one. If we try 

 the experiment of treating an ordinary cold, when 

 there is complete loss of appetite, with good beef-tea 

 or soups, with a little wine administered every three 

 or four hours, and then on another occasion try the 

 starving process, we shall be able to decide, by study- 

 ing the effects upon our own organisms, which plan 



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