158 DIGESTION. [CHAP. xxn. 



ing a diseased person; but we must give him that kind of food 

 (whether in large or small quantity) which his digestive organs can 

 most readily assimilate, and which will not serve as pabulum to the 

 morbid matter which is apt to be generated in his system. It is in 

 diseases of the kidneys and liver that the most manifest good is de- 

 rived from a well-directed dietetic system. In diabetes, it has long 

 been determined that a diet of animal food with abstinence from 

 sugar, and substances, such as starch, capable of being converted 

 into sugar, is productive of excellent results. In diseases of the 

 liver, more is to be gained by close attention to the quantity of the 

 food than to the quality; at the same time that it must be borne 

 in mind that a nitrogenized diet is more suitable than one abounding 

 in carbon, which would throw upon that organ a work of elimina- 

 tion greater than it may be able to bear. In the rheumatic and 

 gouty diatheses attention to diet is the main resource to counteract 

 the tendency to generate the morbid agents which severally pro- 

 duce those states of constitution. 



When there is a tendency to the accumulation of fat, a nitrogen- 

 ized diet in regulated quantity is the most suitable to obviate it. 

 When more carbon enters the system than is required for the calo- 

 rifacient and respiratory functions, or for the nourishment of tissues, 

 it will accumulate as fat: and it is only to be removed by the free 

 admission of oxygen to consume it, care being taken at the same 

 time not to favour further accumulation by the supply of too much 

 food, especially of the non-azotized kind. The practice of trainers 

 furnishes a useful commentary on this point, and may be imitated 

 by many who suffer from dyspepsia. The following account of the 

 system pursued in training was communicated to Sir John Sinclair 

 by Mr. Jackson: 



"The diet is simple animal food alone; and it is recommended 

 to take very little salt and some vinegar with the food, which pre- 

 vents thirst, and is good to promote leanness. Vegetables are never 

 given, as turnips, carrots, and potatoes; but bread is allowed, only 

 it must be stale. They breakfast upon meat about eight o'clock, 

 and dine at two. Suppers are not recommended, but they may 

 take a biscuit and a little cold meat about eight o'clock, two hours 

 before they go to bed. It is reckoned much against a man's wind 

 to go to bed with a full stomach, and they in general take a walk 

 after supper. Some people will have tea; but it is not recom- 

 mended, nor is it strengthening, and no liquor is given warm. Full 

 and substantial meals are given at breakfast and dinner; beef and 

 mutton are best. It is contended that there is more nourishment 



