FEEDING THE SICK. 5 
nutritive worth is so very small. Aside from beef-tea and milk, there is beef-juice, 
which may be extracted with a common lemon-squeezer, if no better means is at 
hand. Of the so-called extracts of beef on the market, a few are of some value, 
but not great, while the majority are nearly worthless. Such being the case, only 
those recommended by physicians should be resorted to in feeding the sick. 
Chicken, veal, and mutton teas are prepared like beef-tea, by substituting one 
of those meats. They may do for a change, which, however, is not as necessary 
with dogs as with man. Broths are generally made by boiling the meats for 
about two hours in water; they are then strained, and the residue thrown away. 
Prepared in this way they are worse than useless, for the fluid left is a mere 
extract devoid of all nutritive properties; and it has been proved by a series of 
experiments that dogs fed on such broths really died more quickly than others 
entirely deprived of food. Broths should cook until the meats are reduced to a 
jelly, and never be strained. Only the bones should be removed; and that the 
liquid may be made more nutritious, it should be thickened with thoroughly 
cooked barley, rice, or oatmeal. A very appetizing dish may be made of a 
sheep’s head. This, first split lengthwise, should be boiled until the flesh has 
parted from the bones, and the tough tissues been reduced to gelatin. If much 
fat appears on the surface it should be skimmed off; and then the rich broth 
may be slightly thickened with toasted bread, crackers, oatmeal, or anything of 
the like. 
As a rule, dogs are not especially fond of fish; yet the most of them will eat 
of it readily now and then if properly put before them. Being free from stimu- 
lant properties, it constitutes an admirable change for those that have had too 
much meat; moreover, it is very easily digestible. Some dogs like it boiled and 
well mixed with vegetables, while others manifest a preference for chowders. 
The method of cooking is not important, and may be in accordance with individ- 
ual tastes. 
Gruels of oatmeal and Indian meal have some nourishing power when prop- 
erly made. In cases of great debility it would be advisable to fortify such foods 
by adding a little sherry or brandy. Gruels may be made more nutritious by 
cooking the meals in milk instead of water. Flour-gruel is of special value in 
obstinate diarrhoea. The flour used in making it should be first baked until 
quite brown. 
Raw eggs are among the most valuable resources in feeding the sick. They 
supply a liquid food which is not only highly nutritious but also easily digestible ; 
and when food must be forced into patients, they may be used quite constantly. 
Strangely, boiled liver is often recommended for its presumably remedial 
effect when the bowels are sluggish. It can only be digested and disposed of 
with exceeding difficulty, and, as a rule, its laxative action is simply the result of 
acute indigestion produced by it. Obviously, therefore, it cannot rightly appear 
on the list of foods for the sick. 
