282 On Chronic Debility 



their food thoroughly. It has been ascertained by re-^ 

 peated and decisive experiments, that the gastric liquor 

 much more speedily dissolves substances out of the stom- 

 ach, when thoroughly comminuted. There is thus a 

 much greater surface exposed to be acted upon. We 

 may fairly and certainly infer the same, of the same flu- 

 id, when in the stomach. Much more nourishm.ent is 

 also derived from the same quantity of food when thor- 

 oughly masticated, than when not ; and costiveness is 

 much less likely to take place. He also, who masticates 

 his food sufficiently, will seldom over-eat ; while he, who 

 swallows it without chewing, will, if his appetite is good, 

 almost invariably eat more than his stomach can thor- 

 oughly digest. This will, if continued, infallibly weak- 

 en its coats, and induce costiveness. 



With respect to the quantity of food, it may be observ- 

 ed, that the stomach should never be overloaded. To 

 avoid this evil, he who has a debilitated stomach, should 

 never suffer himself to fast, or go long without food, so 

 as to become very hungry. To all such, late dinners 

 are particularly injurious. The temptation to over-eat 

 then, usually becomes so strong, that fev/ persons will 

 sufficiently command their appetites. The coats of 

 the stomach become unduly distended, and thus the 

 whole viscus becomes weakened; and the alimentary 

 canal frequently filled with acidity and wind. Late and 

 hearty dinners induce a feverish state, as is evident from 

 the flushed face, the languor, the heaviness, and the 

 quickened pulse, which take place immediately after- 

 wards. Dinners should be furnished at an early hour. 

 The food should be nourishing, and easy of digestion. 

 Care should be daily taken, never to eat to satiety, but 

 always to leave the table v/ith a good appetite. Where 

 dinner cannot be had at an early hour, I would recom- 

 mend eating about twelve o'clock, or earlier, a crust of 

 bread, or a cracker or two, with a little smoke-dried beef, 

 or cold ham, or cold roasted beef, v/ith a glass of Madei- 

 ra wine. A very pernicious custom is extending itself, 

 among fashionable people, in some parts of this country, 

 viz. of dining at a very late hour, and eating three fourths 

 of the whole food of the day, at dinner, it is reasonable 



