OLD AGE. 433 



themselves accordingly. The story is told of a lady a kindly British matron 

 who, on being remonstrated with for spending more hours at table than was 

 good for her, replied that if she did not do so she would be a widow in a week, 

 and that she habitually ate too much to keep her aged husband in countenance. 



It is of primary importance that, for old people, the meat should always be 

 of the best quality, and as soft and tender as possible. When the teeth are 

 gone and no artificial substitutes have been provided it should be cut up finely, 

 or may even be minced. Vegetables should not be over-softened in cooking, and 

 there should be sufficient resistance in them to make chewing imperative, so 

 as to excite the secretion of the fluids of the mouth, which is so essential for 

 proper and easy digestion. There can be no doubt that in the decline of life 

 fermented liquors are more advantageous than in early manhood. It is strictly 

 in accordance with the teachings of physiology to increase as years grow upon us 

 the moderate quantity of stimulant we have been accustomed to take. Elderly 

 people are able to do with less sleep than younkers, and need not be 

 alarmed at a certain shortening of their night's rest, which is only natural. But 

 sometimes this is carried too far, even when the health appears to be perfect 

 in other respects, and they get worn out with restlessness, and rolling about. 

 This inconvenience may often be obviated by taking a little food and stimulant 

 the last thing before going to bed. A sandwich and a glass of stout will make an 

 excellent night-cap, and will often ensure a refreshing night's rest. Sometimes 

 an egg beaten up in a little brandy-and-water or brandy-and-milk will succeed 

 equally well. Some people like malaga, and others like a glass of burgundy 

 or port, warmed, spiced, diluted, and sweetened. Many people take gruel or 

 arrowroot every night of their lives, but the custom is not a good one. We 

 may be wrong, but we always think they take it because, to use a popular but 

 suggestive expression, "it is filling at the price." It undoubtedly contributes to 

 length of days to associate as much as possible with young people, and to adopt 

 such habits and manners as may attract rather than repel them, to which there 

 is too often a temptation in old age. Grandchildren are not to be despised, for the 

 best companions are those whose spirits are high and joyous, if we can only induce 

 them to rally round us, and infect us with their life. There is nothing more 

 conducive to a long life than ease of mind, contentment with the present, and 

 a calm confidence in the future. It is not hard work that kills the active, nor 

 idleness that kills the man of leisure, be he old or young, but worry and ennui. 



The influence of mental emotions over digestion must not be forgotten. Bread eaten 

 in sorrow remains unabsorbed ; and it is not without reason that even from the 

 earliest times, and amongst the most barbarous nations, companionship during meals 

 has always been sought. It is not only painful reflections which disturb digestion, 

 but any concentrated thought is equally injurious, and injurious in close proportion 

 to the intellectual powers of the individual. The cleverer you are the greater the 

 necessity for taking your meals in company. To the brain-worker cheerful distrac- 

 tion at meal-times is an imperative necessity, the habitual neglect of which entails 

 chronic disease and the early failure of the digestive powers. The adjuncts of family 

 meals should be made as agreeable as possible. A change of clothes, clean hands, 

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