" With complete adolescence the quantity of food necessary for the period of grovi^th should be abridged ; but from the active scenes of life in which the body is then engaged, the food should be of a more stimulating nature, and a proper proportion of animal food interposed. The proportion, however, must be regulated by circumstances ; thus, those who pursue a seden- tary and studious mode of life should be more sparing in the use of animal food and stimulant dxink ; for by excess of nourishment to the body the intellects are found proportionally weakened. Those of a iirm and vigorous habit possess a strong disposition to inflammatory diseases. Excesses, therefore, should be jxir- ticularly avoided loj them, especially in the case of fermented di-ink. \ATien the constitu- tion is delicate and irritable, a diet moderately stimulating is the most suitable, with a very sparing use of fermented liquors. The sanguine should confine their diet chiefly to vegetable food, and their di-ink to water \vithout any im- pregnation. The phlegmatic habit admits a greater latitude in the use of a stimulating diet than any other, and both seasoning and stimu- lating di-ink will prove less hm'tful to such a constitution ; the chief point is to guard against corpulency. When a <i-y habit prevails, young meat, with fruits and fresh vegetables, forms the best regimen ; and in point of drink, good wine, diluted with water, is preferable. " With respect to drink, at all periods of life temperance is necessary; strong liquors are, indeed, best suited to cold climates, and here they are generally used to excess. In warm climates, though their temporary use may be called for at intervals, the practice should not be indulged. " The diet of age, or after fifty-five, should retiu'n somewhat to the earlj' periods of life. The proportion of solid meat should be lessened, and the diet reconmiended for youth adopted ; thus broth and liquid food should mostl}^ be used, and all nourishment taken of an easy digestion, with a moderate use of seasoning. The appe- tite is more languid, and the machine requires to be stimulated. Well-fermented liquors, espe- cially wine, are also proper, for the system must be invigorated and supported, unless the subject be of a full habit, or disposed to apoplexy." If an attention to diet be necessary in health, it is certainly still more so under disease. The following useful tables of diet are given by the author from whom we have just quoted in his "Medical Guide:"— Low OR Fevek Diet. — Panada, thin gTuel, milk with barley-water, aiTowroot, jelly made with water, plain bread pudding, salep, tapioca, weak chicken or veal broth. Brmk : Barley- water, acidulated with lemon or orange- juice, decoction of apples, tamarind water (if the bowels be not disordered), balm, mint, or orange-flower tea. Medium or Convalescent Diet. — Eice, semolina or bread pudding, blancmange, thin clarified calf 's-foot jelly, flounder or sole, fowl, veal, rabbit, or lamb simply dressed. Brink : Fresh small beer, weak porter, diluted port, or madeira, or claret.

AI-modernized reading of the original text

" With complete adolescence the quantity of food necessary for the period of growth should be abridged ; but from the active scenes of life in which the body is then engaged, the food should be of a more stimulating nature, and a proper proportion of animal food interposed. The proportion, however, must be regulated by circumstances ; thus, those who pursue a sedentary and studious mode of life should be more sparing in the use of animal food and stimulant drink ; for by excess of nourishment to the body the intellects are found proportionally weakened. Those of a iirm and vigorous habit possess a strong disposition to inflammatory diseases. Excesses, therefore, should be particularly avoided loj them, especially in the case of fermented drink. When the constitution is delicate and irritable, a diet moderately stimulating is the most suitable, with a very sparing use of fermented liquors. The sanguine should confine their diet chiefly to vegetable food, and their drink to water without any impregnation. The phlegmatic habit admits a greater latitude in the use of a stimulating diet than any other, and both seasoning and stimulating di-ink will prove less hurtful to such a constitution ; the chief point is to guard against corpulency. When a <i-y habit prevails, young meat, with fruits and fresh vegetables, forms the best regimen ; and in point of drink, good wine, diluted with water, is preferable. " With respect to drink, at all periods of life temperance is necessary; strong liquors are, indeed, best suited to cold climates, and here they are generally used to excess. In warm climates, though their temporary use may be called for at intervals, the practice should not be indulged. " The diet of age, or after fifty-five, should return somewhat to the earlj' periods of life. The proportion of solid meat should be lessened, and the diet recommended for youth adopted ; thus broth and liquid food should mostl}^ be used, and all nourishment taken of an easy digestion, with a moderate use of seasoning. The appetite is more languid, and the machine requires to be stimulated. Well-fermented liquors, especially wine, are also proper, for the system must be invigorated and supported, unless the subject be of a full habit, or disposed to apoplexy." If an attention to diet be necessary in health, it is certainly still more so under disease. The following useful tables of diet are given by the author from whom we have just quoted in his "Medical Guide:"— Low OR Fevek Diet. — Panada, thin gTuel, milk with barley-water, aiTowroot, jelly made with water, plain bread pudding, salep, tapioca, weak chicken or veal broth. Brmk : Barleywater, acidulated with lemon or orange- juice, decoction of apples, tamarind water (if the bowels be not disordered), balm, mint, or orange-flower tea. Medium or Convalescent Diet. — Eice, semolina or bread pudding, blancmange, thin clarified calf 's-foot jelly, flounder or sole, fowl, veal, rabbit, or lamb simply dressed. Brink : Fresh small beer, weak porter, diluted port, or madeira, or claret.

Cassell's dictionary of cookery