Steived fruits are far less uniformly diges-
tible than the same eaten fresh, in season.
Preserves ought to be ruled out of the diet of
dyspeptics, and taken, as a rare indulgence,
in small quantities only, by all. Lemonade,
made with the juice of lemons (not citric
acid of the drug-shop), is not only refresh-
ing but beneficial to most persons in hot
weather, and when sick with fever. But,
in the last case, irritability of the stomach
or bowels may sometimes prevent its use.
Ca7ined fruits, put up with skill and care,
may approach very nearly to fresh fruits in
wholesomeness ; but the skill and care actu-
ally used are often far from perfect. More-
over, of the different materials employed for
keeping fruit or other food for a long time,
the safest and best, undoubtedly, is glass.
Eggs.
There is excellent nourishment, mostly
albuminoid, but with a small amount of fat
(in the yolk) in eggs. There is, of course,
no truth in the popular saying, that "an
Qgg is as good as a pound of meat." In
proportion to its iveiglit, an ^%% is equally
nourishing with meat; that is all. It is of
great consequence that eggs shall be fresh ^
when eaten.
Meats.
All parts of the Animal Kingdom furnish
food for men in some quarters of the earth.
Vertebrates are represented abundantly ; in
mammals (as the ox and sheep), bii'ds^ rep-
tiles, {e.g. the terrapin), 2indi fishes. Mol-
luscs, as oysters and clams, are favorites
with many. Articulates are familiar in the
lobster, crab, prawn, and shrimp.
Beef is the strongest kind of meat, the
most concentrated albuminoid food. It is,
also, when tender, as digestible as any other
article of diet. Many dyspeptics eat only
beef and bread every day. A larger range,
how^ever, would nearly always be better for
them. Signs of good quality in beef are
these: it should be of a fresh red color,
THE FA MIL V DOCrOR
I ir
neither pale-pink nor dark-purple ; marble-
veined lightly with fat; not wet, but firm to
the touch ; with little odor, none unpleasant ;
should shrink but little in cooking. If
tested with litmus paper, its juice will show
acidity by reddening it.
Veal is not nearly so easily digested as
beef. Some persons, not usually dyspeptic,
have to avoid it altogether. A bad fraud in
some city markets is the sale of too yoiivo^
veal ("bob" veal). It ought never to be
eaten before it is four or five wrecks old.
Mutton is very nearly (some analysts
say quite) as strong a nitrogenous food as
beef, and scarcely less digestible with some
persons. Hither kind of meat may be tough
or tender, and so may give the stomach, as
well as the teeth, more labor in disposing of
it. Tough meat does not pay ; don't buy it.
Internal work in digestion has to be econo-
mized or supported like external work, or
the strength goes down.
Lamb is more desirable every way than
old mutton. It seldom, or never, comes to
our markets too young.
Page 260
Presented as published in 1901. 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
Steived fruits are far less uniformly digestible than the same eaten fresh, in season. Preserves ought to be ruled out of the diet of dyspeptics, and taken, as a rare indulgence, in small quantities only, by all. Lemonade, made with the juice of lemons (not citric acid of the drug-shop), is not only refreshing but beneficial to most persons in hot weather, and when sick with fever. But, in the last case, irritability of the stomach or bowels may sometimes prevent its use.
Canned fruits, put up with skill and care, may approach very nearly to fresh fruits in wholesomeness ; but the skill and care actually used are often far from perfect. Moreover, of the different materials employed for keeping fruit or other food for a long time, the safest and best, undoubtedly, is glass.
Eggs.
There is excellent nourishment, mostly albuminoid, but with a small amount of fat (in the yolk) in eggs. There is, of course, no truth in the popular saying, that "an egg is as good as a pound of meat." In proportion to its weight, an egg is equally nourishing with meat; that is all. It is of great consequence that eggs shall be fresh ^ when eaten.
Meats.
All parts of the Animal Kingdom furnish food for men in some quarters of the earth. Vertebrates are represented abundantly ; in mammals (as the ox and sheep), birds, reptiles, (e.g. the terrapin), and fishes. Molluscs, as oysters and clams, are favorites with many. Articulates are familiar in the lobster, crab, prawn, and shrimp.
Beef is the strongest kind of meat, the most concentrated albuminoid food. It is, also, when tender, as digestible as any other article of diet. Many dyspeptics eat only beef and bread every day. A larger range, how^ever, would nearly always be better for them. Signs of good quality in beef are these: it should be of a fresh red color,
I ir
neither pale-pink nor dark-purple ; marbled veined lightly with fat; not wet, but firm to the touch ; with little odor, none unpleasant ; should shrink but little in cooking. If tested with litmus paper, its juice will show acidity by reddening it.
Veal is not nearly so easily digested as beef. Some persons, not usually dyspeptic, have to avoid it altogether. A bad fraud in some city markets is the sale of too young veal ("bob" veal). It ought never to be eaten before it is four or five weeks old.
Mutton is very nearly (some analysts say quite) as strong a nitrogenous food as beef, and scarcely less digestible with some persons. Either kind of meat may be tough or tender, and so may give the stomach, as well as the teeth, more labor in disposing of it. Tough meat does not pay ; don't buy it. Internal work in digestion has to be economized or supported like external work, or the strength goes down.
Lamb is more desirable every way than old mutton. It seldom, or never, comes to our markets too young.