1 8 . NUTRIENTIA, A R T . 1. 2. 6. 3. 



quantity of water is alfo known to be abforbed by thofe, who 

 have bathed in the warm bath after exercife and abftinence from 

 liquids. Cleopatra was faid to travel with 4000 milch-aiTes 

 in her train, and to bathe every morning in their milk, 

 which Che probably might ufe as a cofmetic rather than a 

 nutritive. 



3 The transfufion of blood from another animal into the 



vein of one, who could take no fuftenance by the throat, or di- 



geft none by the ftomach, might long continue to fupport him ; 



anci perhaps other nutriment, as milk or mucilage, might be this 



ntroduced into the fyftem, but we have not yet fu Ancient 



: nents on this fubjeft. See Seel. XXXII. 4. and Clafs I. 



2. 3 25 and Sup. I 14. 2- 



VII Various kinds of condiments, or fauces, have been tak- 

 en alon-? with vegetable or animal food, and have been thought 

 by feme to ftrengthen the procefs of digeftion and confequent 

 procefs of nutrition. Of thefe wine, or other fermented liquors, 

 vinegar, fait, fpices, and muftard, have been in mod common 

 ufe. and I believe to the injury of thoufands. As the ftomach 

 . eir violent ftimulus at length lofes its natural degree of ir- 

 ritability, and indigeftion is the confequerice *, which is attend- 

 ed wich flatulency and emaciation. Where any of thefe have 

 been taken fo long as to induce a habit, they muft either be 

 continued, but not increafed ; or the ufe of them (hould be 

 gradually and cautioufly diminiflied or difcontinued, as directed 

 in Seel. XII. 7. 8. 



III. CATALOGUE OF THE NUTRIENTIA. 



I. i. Venifon, beef, mutton, hare, goofe, duck, woodcock, 



fnipe, moor-game. 



:, Oyfters, lobfters, crabs, fhrimps, mufhrooms, eel, 

 tench, barbolt, fmelt, turbot, fole, turtle. 



3. Lamb, veal, fucking-pig. 



4. Turkey, partridge, pheafant, fowl, eggs. 



5. Pike : perch, gudgeon, trout, grayling. 



II. Milk, cream, butter, buttermilk, whey, cheefe. 



III. Wheat, barley, oats, peafe, potatoes, turnips, carrots, cab- 



bage, afparagus, artichoke, fpinach, beet, apple, pear, 

 plum, apricot, nectarine, peach, ftrawberry, grape, or- 

 ange, melon, cucumber, dried figs, raifins, fugar, honey. 

 With a great variety of other roots, feeds, leaves, and 

 fruits. 



IV. Water, river- water, fpring- water, calcareous earth. 



V. Air, 



