In serving flsh some practice is needful, for lightness of touch and dex-
teritjr of management are necessary to prevent the flakes from breaking. la
servmg mackerel, shad, etc., a part of the roe should be placed on each plate.
The fins of the turbot are most sought for ; the fish is placed undei^art up*
permost on the platter, as there lies the primest part. In carving salmon, a
portion of the back and bell v should be sensed to each person. The choicest
morsels are next to the head, the thin part comes next, and the tail is the
least esteemed. The flavor of the flsh nearest the bone is not equal to that oa
the upper part.
HINTS FOR THE WELL. 657
HINTS FOR THE "WELL.
There are certain articles of diet that must be discarded by all persons
who have a weak digestion and certain dietetic rules which must oe con-
formed to by all. To the most important of these we will now call attention :
Eat slowly, masticating the food very thoroughly even more so, if possible
than is required in health. The more time the food spends in the mouth the
less it will spend in the stomach. Avoid drinking at meals, at most take a
few sips of warm water at the close of the meal, if the food is very dry ia
character. In general, dyspeptic stomachs manage dry fruit better tham
that containing much liquid. £at neither very hot or cold food. The best
temperature, about that of the body. Avoid exposure to cold after eating.
Be careful to avoid excess in eating. Eat no more than the wants of the
system re(iuires. Sometimes less than is really needed must be taken when
digestion is very weak. Strength depends not on what is eaten, but what ii
digested.
Never take violent exercise of any sort, either mental or physical, eithez
just before or just after a meal. It is not good to sleep immediately after
eating, nor within four hours of a meal. Never eat more than three times 9
day, and make the last meal very light. For many dyspeptics two meals are
better than more. Never eat a morsel of anything between meals. Nevei
eat when tired, whether exhausted from mental or physicial labor. Nevef
eat when the mind is worried or the temper ruffled, if possible to avoid do*
ing so. Eat only food that is easy of digestion, avoiding complicated and in-
digestible dishes, and taking but one to three kinds at a meal. Most per*
sons will be benefitted by the use of (|pt-meal, wheat-meal or graham flour,
cracked wheat and other whole-grain preparations, though many will find it
necessary to avoid vegetables, especially when fruits and meats were taken.
The flesh of wild game is usually more easy of digestion than that of domes-
tic animals, and is less likely to be diseased. Fats are injurious to dyspep-"
tics almost without exception. If eaten at aUf butter is the only form aa-
missible, and this should never be eaten cooked, but cold on bread. Broil-
ing is the best mode of cooking meat. "High'' meat should never be eaten
as it has begun to decay. Meat and vegetables do not agree well together.
Fruit and vegetables often disagree. Some cases must be required to dis-
card vegetables altogether. Milk does not agree well with either vegetables
or fruits. Milk is easier of digestion when boiled than when in its natural
state. Warm food is easier of digestion than cold, with the exception of fer-
mented bread, which should be eaten stale.
Page 575
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In serving fish some practice is needful, for lightness of touch and dexterity of management are necessary to prevent the flakes from breaking. In serving mackerel, shad, etc., a part of the roe should be placed on each plate. The fins of the turbot are most sought for ; the fish is placed under-part uppermost on the platter, as there lies the primest part. In carving salmon, a portion of the back and belly should be served to each person. The choicest morsels are next to the head, the thin part comes next, and the tail is the least esteemed. The flavor of the flsh nearest the bone is not equal to that on the upper part.
HINTS FOR THE WELL. 657
HINTS FOR THE "WELL.
There are certain articles of diet that must be discarded by all persons who have a weak digestion and certain dietetic rules which must oe conformed to by all. To the most important of these we will now call attention : Eat slowly, masticating the food very thoroughly even more so, if possible than is required in health. The more time the food spends in the mouth the less it will spend in the stomach. Avoid drinking at meals, at most take a few sips of warm water at the close of the meal, if the food is very dry ia character. In general, dyspeptic stomachs manage dry fruit better tham that containing much liquid. £at neither very hot or cold food. The best temperature, about that of the body. Avoid exposure to cold after eating. Be careful to avoid excess in eating. Eat no more than the wants of the system requires. Sometimes less than is really needed must be taken when digestion is very weak. Strength depends not on what is eaten, but what is digested.
Never take violent exercise of any sort, either mental or physical, eithez just before or just after a meal. It is not good to sleep immediately after eating, nor within four hours of a meal. Never eat more than three times 9 day, and make the last meal very light. For many dyspeptics two meals are better than more. Never eat a morsel of anything between meals. Never eat when tired, whether exhausted from mental or physical labor. Never eat when the mind is worried or the temper ruffled, if possible to avoid do* ing so. Eat only food that is easy of digestion, avoiding complicated and indigestible dishes, and taking but one to three kinds at a meal. Most per* sons will be benefitted by the use of oat-meal, wheat-meal or graham flour, cracked wheat and other whole-grain preparations, though many will find it necessary to avoid vegetables, especially when fruits and meats were taken. The flesh of wild game is usually more easy of digestion than that of domestic animals, and is less likely to be diseased. Fats are injurious to dyspep-" tics almost without exception. If eaten at aUf butter is the only form admissible, and this should never be eaten cooked, but cold on bread. Broiling is the best mode of cooking meat. "High'' meat should never be eaten as it has begun to decay. Meat and vegetables do not agree well together. Fruit and vegetables often disagree. Some cases must be required to discard vegetables altogether. Milk does not agree well with either vegetables or fruits. Milk is easier of digestion when boiled than when in its natural state. Warm food is easier of digestion than cold, with the exception of fermented bread, which should be eaten stale.