456 THE NEW ZEALAND FAMILY HERB DOCTOR, 
COOKERY FOR THE SICK. 
With sickness there is usually an impairment, or loss of 
appetite, which makes it necessary to prepare the food in 
such a way, and of such a quality, as will both tempt the 
appetite and support the strength of the sick one. We need 
not say that the food ought to be of the best quality, as reason 
alone will teach that. It is also important (and this is our object 
in the present chapter) to have it prepared in the best possible 
manner. 
We have already pointed out the digestive food, 
which is an excellent preparation, not possibly the most 
palatable, but unsurpassed as a light, nutritious and easily 
digested food. It can hardly be given amiss in any complaint, 
but is especially good in troubles of the digestive and urinary 
organs. Our space will not allow of giving many recipes, nor 
is it needful to do so, for sickness, like health, is not benefited 
by a great variety of articles. The diet drinks (page 
218) will, we trust, take the place of tea or coffee, unless there 
be a strong craving for them, then only given sparingly, as it 
is well known that they possess narcotic properties. We have 
already spoken of bread—the staff of life. It should be free 
from adulteiation, and made of the unbolted flour, or ground 
wheat. The only condition when fine flour might be better is 
in the case of diarrhoea, and even then it is doubtful. Meat, 
in substance, should not be given where there is acute disease, 
as inflammation, &c. Pastry is generally unwholesome Ripe 
fruits are good, and may be taken with safety, in reasonable 
quantity. Milk is sometimes too rich for delicate stomachs ; 
if so, let it be skimmed. Goat’s milk is believed to be 
superior to cow's. If it can be had all the better, but this is 
difficult in places, One of the latter introductions from semi- 
civilization is a drink called Koumys, It is prepared by 
adding one teaspoonful of brewer’s yeast, and 30 grains of 
sugar of milk, to a pint of milk, which is slightly warmed, 
skim and bottle after it has stood six hours. Some 
