272 On Chronic Debilty 



Though acidity has, I flatter myself, been shewn to be, 

 in many instances, a morbid secretion, yet without great 

 attention to diet, this complaint will frequently be great- 

 ly aggravated. The alimentary matter will readily un- 

 dergo a fermentation. For whenever the stomach is de- 

 bilitated to such a degree, as to secrete an acid fluid, the 

 process of digestion will be so slow and imperfect, as to 

 admit of a fermentation of many sorts of food, usually 

 friendly to persons in good health ; and perhaps also, the 

 secreting vessels may have their tendency to morbid ac- 

 tion increased, by every thing offensive to the stomach. 

 Where the acid is occasioned wholly by fermentation, no 

 one will contend, that ^ery careful attention to diet is un- 

 necessary. 



The kind of food in general use in our country, which 

 is most apt to ferment in the stomach and intestines of 

 dyspeptic persons, and to occasion great quantities of 

 acidity and wind in those viscera, is the acid summer 

 fruits. Several of these fruits most dyspeptic persons can 

 at times, eat sparingly, without much inconvenience. — 

 Many such persons can, however, eat them but rarely, 

 and then only in small quantities. Some persons are un- 

 able to eat them for years, and afterwards experience lit- 

 tle inconvenience from a moderate use of them. The food 

 which is at one period of life healthful, and much covet- 

 ed, is, in some instances, neither agreeable, nor useful, 

 to the same person at different periods, though his health 

 may be good at both periods. This is much oftener true 

 when the health is impaired. 



All the acid summer fruits are apt to ferment in the 

 debilitated stomach, and to generate much wind and 

 acidity. Of those which grow in this country, and are 

 least apt to occasion these evils, the St. MichaePs pear, 

 perhaps, stands at the head. Next to this may be placed 

 several other species of pears, having a very soluble pulp, 

 and a sweet, delicious juice, with the names of which I 

 am unacquainted. Next to these are a few kinds of 

 peaches, including those only, which are very sweet, so- 

 luble and juicy. To these, succeed a few^ sorts of apples, 

 bearing the same general character. The purple rasp- 

 berry takes the next place. Other kinds of raspberries 



