of the Stomach, 27$' 



codfish, of a good quality, are usually friendly to weak 

 stomachs. The shell fish are all, perhaps, difficult of 

 digestion. Of those in common use, if I might judge 

 from my own experience, the lobster is the least, and the 

 clam the most so ; but the experience of others does not 

 in this instance correspond with mine. Few kinds of 

 food are more troublesome to some dyspeptic persons, 

 than the round clam : others find little difficulty from it. 

 Lobsters should never be eaten warm. In this situation 

 they often give trouble, when they would give none if 

 cold. 



Of domestic birds, the dunghill fowl, when young, is 

 easiest of digestion, and the turkey the hardest. The 

 latter is altogether unfit for weak stomachs ; and indeed 

 every kind of poultry should be sparingly used, by per- 

 sons labouring under that evil. 



Of animal food, and of all the food generally used in 

 this country, good beef is usually easiest of digestion. — 

 The reason why flesh is easiest of digestion, is very obvi- 

 ous. It is well known to every one, that that part of the 

 alimentary mass vv^hich yields nourishment, must first be- 

 come fluid, before it can have this eflect» The fluid parts 

 of animal food are already assimilated to our own, or in 

 other words animalized ; vegetable food must undergo 

 this process, before it can be received into the mass of 

 our fluids. The best beef is that which is as much as 

 seven years old, and thoroiigly fatted, It should, when 

 fresh, be roasted or broiled, in preference to being boil- 

 ed. It ought always to be eaten rare, and never dried 

 through. No gravy except the juices of the meat, or 

 what is termed red gravy, is admissible. A very small 

 quantity of fat is the utmost which is safe, fat in masses 

 being always difficult of digestion, to debilitated stom- 

 achs. All these directions should be particularly attend- 

 ed to, when the disease is severe. Boiled beef moderate- 

 ly impregnated with salt, and beef smoke-dried for shav- 

 ing, are as healthy as palatable. 



After beef, mutton and veal are easiest of digestion. 

 Fresh pork is altogether inadmissible. Salted pork, 

 though not mentioned in this manner, within my knowl- 

 edge, is usually when thoroughly impregnated with salt. 



