FOOTNOTES

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William Kitchiner

1 The advantages of the training system are not confined to pedestrians and pugilists alone—they extend to every man; and were training generally introduced instead of medicines, as an expedient for the prevention and cure of diseases, its beneficial consequences would promote his happiness and prolong his life. “Our Health, Vigour, and Activity, must depend upon regimen and exercise; or, in other words, upon the observance of those rules which constitute the theory of the training process.”—Capt. Barclay on Training, p. 239.

“It has been made a question, whether Training produces a lasting, or only a temporary effect on the constitution? It is undeniable, that if a man be brought to a better condition; if corpulency, and the impurities of his body disappear; and if his wind and strength be improved by any process whatever, his good state of health will continue, until some derangement of his frame shall take place from accidental or natural causes. If he shall relapse into intemperance, or neglect the means of preserving his health, either by omitting to take the necessary exercise, or by indulging in debilitating propensities, he must expect such encroachments to be made on his constitution, as must soon unhinge his system. But if he shall observe a different plan—the beneficial effects of the training process will remain until the gradual decay of his natural functions shall, in mature old age, intimate the approach of his dissolution.”—Capt. Barclay on Training, p. 240.

2 See the 338th aphorism in Coulton’s Lacon. 1820. 5th Edition.

3 “Besides his usual or regular Exercise, a person under training ought to employ himself, in the intervals, in every kind of exertion which tends to activity, such as cricket, bowls, throwing quoits, &c. that during the whole day, both body and mind may be constantly occupied.”—Capt. Barclay on Training, p. 231.

“The nature of the disposition of the person trained should also be known, that every cause of irritation may be avoided; for, as it requires great patience and perseverance to undergo training, every expedient to soothe and encourage the mind should be adopted.”—Capt. Barclay on Training, p. 237.

4 Forty years ago, Balls, &c. used to begin in the Evening, i. e. at seven, and end at Night, i. e. twelve; now it is extremely ungenteel to begin before Midnight, or finish till the Morning.

5 “The Studious, the Contemplative, the Valetudinary, and those of weak nerves—if they aim at Health and Long Life, must make Exercise in a good air, a part of their Religion.”—Cheyne on Long Life, p. 98.

“Whenever circumstances would permit, I have recommended patients to take as much exercise as they could, short of producing fatigue; to live much in the open air; and, if possible, not to suffer their minds to be agitated by anxiety or fatigued by exertion.”—p. 90.

“I do not allow the state of the weather to be urged as an objection to the prosecution of measures so essential to Health, since it is in the power of every one to protect themselves from cold by clothing, and the exercise may be taken in a chamber with the windows thrown open, by actively walking backwards and forwards, as sailors do on ship-board.”—p. 93. See Abernethy’s Surgical Observations. 1817.

6 One of the invariable consequences of training is to increase the solidity, and diminish the frequency of the alvine exoneration, and persons become costive as they improve in condition:—if this disposition takes place to an inconvenient degree,—see Peptic Precepts, Index.

7 “Animal Food being composed of the most nutritious parts of the food on which the animal lived, and having been already digested by the proper organs of an animal—requires only solution and mixture—whereas vegetable food must be converted into a substance of an animal nature by the proper action of our own viscera, and consequently requires more labour of the stomach, and other digestive organs.”—Burton on the Non-Naturals, p. 213.

8 The following was the Food taken by Capt. Barclay in his most extraordinary walk of 1000 miles in 1000 successive hours, June 1, 1809. “He Breakfasted after returning from his walk, at five in the morning. He ate a roasted Fowl, and drank a pint of strong Ale, and then took two cups of Tea with Bread and Butter.

“He Lunched at twelve; the one day on Beef Steaks, and the other on Mutton Chops, of which he ate a considerable quantity.

“He Dined at six, either on Roast Beef, or Mutton Chops. His drink was Porter, and two or three glasses of wine.

“He Supped at eleven, on a cold fowl. He ate such vegetables as were in season; and the quantity of Animal food he took daily, was from five to six pounds.”—See Pedestrianism, p. 6.

“His style of Walking is to bend forward the body, and to throw its weight on the knees. His step is short, and his feet are raised only a few inches from the ground. Any person who will try this plan, will find that his pace will be quickened, at the same time he will walk with more ease to himself, and be better able to endure the fatigue of a long journey, than by walking in a posture perfectly erect, which throws too much of the weight of the body on the ankle-joints. He always uses thick-soled shoes, and lamb’s wool stockings. It is a good rule to shift the stockings frequently during the performance of a long distance; but it is indispensably requisite to have shoes with thick soles, and so large, that all unnecessary pressure on the feet may be avoided.”—p. 208.

9 “According to the force of the Chylopoetic Organs, a larger or less quantity of Chyle may be abstracted from the same quantity of Food.”—Arbuthnot on Aliment, p. 24.

10 “Nothing comes to perfection under a stated period of growth; and till it attains this, it will, of course, afford inferior nutriment. Beef and Mutton are much easier of digestion, and more nutritious, than Veal or Lamb. If the flesh of Mutton and Lamb, Beef and Veal, are compared, they will be found of a different texture, the two young meats of a more stringy indivisible nature than the others, which makes them harder of digestion.”—Domestic Management, 12mo. 1813. p. 151.

11 “A 40 Winks Nap,” in an Horizontal posture, is the most reviving preparative for any great exertion of either the Mind or the Body;—to which it is as proper an Overture as it is a Finale.—See Siesta, Index.

12 “Few persons, even in the best health, can, without disgust, bear to be confined to a peculiar food, or way of living, for any length of time, (which is a strong argument that variety of food is natural to mankind); and if so,—the debilitated stomachs of Valetudinarians cannot be expected to be less fastidious.”—Falconer on Diet, p. 8.

13 “It appears from my experiments, that boiled, and roasted, and even putrid meat, is easier of digestion than raw.”—See J. Hunter on the Animal Economy, p. 220.

14 “Newmarket affords abundant proofs, how much may be done by training; Jockies sometimes reduce themselves a Stone and a half in a week.”—Wadd on Corpulency, 8vo. 1816.—p. 35.

15 “A Dog was fed on the Richest Broth, yet could not be kept alive; while another, which had only the Meat boiled to a Chip, (and water), throve very well. This shows the folly of attempting to nourish Men by concentrated Soups, Jellies, &c.”—Sinclair’s Code of Health.

If this experiment be accurate—what becomes of the theoretic visions of those who have written about Strengthening Jellies, Nourishing Broths, &c.?

16 “The excesses of our Youth, are drafts upon our old Age, payable with interest, about twenty years after date.”—Colton’s Lacon. 5th Edition, 1820. p. 51.

17 The Teeth are renewed at the 7th year.
Puberty arrives at twice seven 14.
Full stature at three times seven 21.
The vigour of growth at four times seven 28.
The greatest vigour of Body and Mind at five times seven 35.
The commencement of decay at six times seven 42.
General Decay, and decrease of energy, at seven times seven 49.
Old Age at eight times seven 56.
And the grand climacteric of the Ancients at nine times seven 63.
Dr. Jameson on the Changes of the Human Body, p. 31.

18 “Cornaro found that as the powers of his stomach declined with the powers of Life in general, that it was necessary that he should diminish the quantity of his food; and by so doing, he retained to the last the feelings of Health.”—Abernethy’s Surg. Obs. p. 71.

19 And for Culinary Operators from 25 to 40. Before the former, they can hardly accumulate sufficient experience; and after the latter, they every day lose a portion of their “bon goÛt” and activity.

20 See his sensible Essay on the Changes of the Human Body at different Ages. 8vo. 1811.—p. 89.

21 “The Pulse in the new-born Infant, while
placidly sleeping, is about 140 in a minute.
Towards the end of the first Year 124
Towards the end of the second Year 110
Towards the end of the third and fourth Years 96
When the first Teeth drop out 86
At Puberty 80
At Manhood 75
At Sixty, about 60”
Blumenbach’s Physiology, p. 40.

The expectations of Life are thus calculated by De Moivre—Subtract the age of the person from 86, half the remainder will be the expectation of that Life.

22 See the history of a case of Spectacles, &c. in page 61 of Dr. Kitchiner’s Practical Observations on Telescopes, Opera Glasses, &c.—Third Edition.

23 “In proportion as the powers of the Stomach are weak, so ought we to diminish the quantity of our food, and take care that it be as nutritive, and as easy of digestion as possible.”—Abernethy’s Surgical Observations, p. 67.

24 “Nothing is a greater Enemy to feeble life, than laying aside old habits—or leaving a climate, or place, to which one has been long accustomed: the irritation occasioned by such changes is highly prejudicial.

“Even pernicious habits, insalubrious air, &c. must be abandoned with great caution—or we shall thereby hasten the end of our Patient.”—Struve’s Asthenology, p. 398.

25 “Those who have lived longest, have been persons without either Avarice or Ambition, enjoying that tranquillity of Soul, which is the source of the happiness and health of our early days—and strangers to those torments of mind which usually accompany more advanced years, and by which the Body is wasted and consumed.”—Code of Health, vol. i. p. 60-63, &c.

“In the return made by Dr. Robertson, (and published by Sir John Sinclair, in the 164th page of the second volume of the Appendix to his Code of Health,) from Greenwich Hospital, of 2410 In-Pensioners, ninety-six—i. e. about one-twenty-fifth are beyond eighty—thirteen beyond ninety—and one beyond one hundred. They almost all used Tobacco—and most of them acknowledged the habit of Drinking freely. Some of them had no teeth for twenty years—and fourteen only had good ones—one who was one hundred and thirteen years old, had lost all his Teeth upwards of thirty years.

“The organ of Vision was impaired in about one-half—that of Hearing in only one-fifth: this may be accounted for—the Eye is a more delicate organ than the Ear—and the least deterioration of its action is more immediately observed.—Of the ninety-six they almost all had been married, and four of them after eighty years of age—only nine were Batchelors—this is a strong argument in favour of Matrimony.

“The Best Ages for Marriage, all other circumstances being favourable, are between the eighteenth and twenty-fifth year for Females, and between the twenty-fifth and thirty-sixth for Males. The body is then in the most complete state to propagate a healthy Offspring—the Ages when the prolific powers begin to cease in both sexes will nearly correspond—and the probable expectation of Life will be sufficiently long, for parents to provide for their children.”—Jameson on the Human Body, p. 336.

26 “Regular and sufficient Sleep, serves on the one hand, for repairing the lost powers, and on the other, for lessening consumption, by lessening vital activity. Hence the lives of people who are exposed to the most debilitating fatigue, are prolonged to a considerable age, when they enjoy Sleep in its fullest extent.”—Struve’s Asthenology, 8vo. 1801, p. 199.

27 “It is a perfect barbarism to awake any one, when Sleep, that “balm of hurt minds,” is exerting its benign influence, and the worn body is receiving its most cheering restorative.”—Hints for the Preservation of Health, 12mo.

28 In high Health seven or eight hours will complete this refreshment, and hence arises the false inference drawn from an observation probably just, that long-lived persons are always early risers: not that early rising makes them long-lived, but that people in the highest vigour of Health are naturally early risers—- because they sleep more soundly, and all that repose can do for them, is done in less time, than with those who sleep less soundly. A disposition to lie in Bed beyond the usual hour, generally arises from some derangement of the Digestive Organs.—Hints for the Preservation of Health, p. 32.

29 The best Fire-feeder is a pair of Steak Tongs.

30 The method taken to tame unruly Colts, &c. is to walk them about the whole of the night previous to attempting to break them:—want of Sleep speedily subdues the spirit of the wildest, and the strength of the strongest creatures, and renders savage animals tame and tractable.

31 In Vienna, Berlin, Paris, and London, the twentieth or twenty-third person dies annually; while, in the Country around them, the proportion is only one in thirty or forty; in remote country villages, from one in forty to one in fifty—the smallest degree of human mortality on record is one in sixty.

32

“When warm with Hope, in Life’s aspiring morn,
 The Tints of Fancy every scene adorn,
 The glowing landscape charms the poet’s view,
 And Youth believes the fairy prospect true.
 But soon, Experience proves his Eye betray’d,
 And all the picture darkens into shade.”
 Fitzgerald.

Beautifully Set to Music by Shield,
 and printed in his Cento.

33 “Above all,—it is of essential importance to Health, to preserve the tranquillity of the mind,—and not to sink under the disappointments of life, to which all, but particularly the old, are frequently exposed.—Nothing ought to disturb the mind of an individual who is conscious of having done all the good in his power.”—Sinclair’s Code of Health, p. 459.

“Nothing hurts more the nervous System, and particularly the concoctive powers, than fear, grief, or anxiety.”—Whytt on Nerves, p. 349.

“I shall add to my list, as the eighth deadly sin, that of Anxiety of Mind; and resolve not to be pining and miserable, when I ought to be grateful and happy.”—Sir Thomas Barnard, Bt. on the Comforts of Old Age, p. 135.

“Anguish of mind has driven thousands to suicide; anguish of body, none.

“This proves that the health of the Mind, is of far more consequence to our happiness than the health of the Body;—both are deserving of much more attention than either of them receive.”—Coulton’s Lacon. 1820, p. 240.

34 “Sleep is sound—sweet—and refreshing, according as the alimentary organs are easy, quiet, and clean.”—Cheyne on Long Life, p. 79.

35 “The Grog on board a ship is generally one Spirit and three waters—this is too strong.”—See the Hon. John Cochrane’s Seaman’s Guide, 8vo. 1797, p. 37.

36 If they are not extremely well made, by a superior workman—and of seasoned Wood,—they are of little or no use.

37 “Cold Drink is an enemy to Concoction, and the parent of Crudities.”—Essay on Warm Beer, 8vo. p. 15.

38 To make Beef Tea.—Cut a pound of lean gravy Meat into thin slices,—put it into a quart and half a pint of cold water, set it over a gentle fire where it will become gradually warm—when the scum rises catch it, cover the saucepan close, and let it continue boiling for about two hours,—skim the fat off, strain it through a sieve or napkin, skim it again—let it stand ten minutes to settle, and then pour off the clear Tea.

To make half a pint of Beef Tea in five minutes for three halfpence, see (No. 252),—and to make good Mutton Broth for nothing, (No. 490), of the third Edition of the “Cook’s Oracle.”

N.B. An Onion, and a few grains of Black Pepper, are sometimes added. If the meat is boiled till it is thoroughly tender, mince it, and pound it as directed in (No. 503) of the Cook’s Oracle, and you may have a dish of Potted Beef for the trouble of making it.

39 Brandy and Liqueur Merchant, No. 2, Colonnade, Pall Mall.

40 Thermometers intended to give the temperature of Rooms, should be so placed as to be equally removed from the radiant heat of the Fire—and from currents of Air from the Door.

Out of Doors they should be in a northern situation, sheltered from Sunshine, or reflected Heat, &c.

41 The following Observations on Clothing, are copied from the life of John Stewart, the Traveller, printed for Egerton, 1813, p. 9.—“I clothed myself at all times very warm, and by buttoning and unbuttoning I could accommodate to the sudden change of climate and season, and preserved thereby that equilibre of the secretions and excrements on which Health and Life depends; for clothing forms a factitious heat, as a substitute to the muscular heat, declining with age or sickness; on which action of heat vitality and all the other functions of vital organism depend.”

42 The best Slippers are a pair of old shoes—the worst, those of plaited cloth—which make the feet tender—and are a hotter covering for them in the House—than you give them when you go out.

43 “Only Fools and Beggars suffer from Cold, the latter not being able to procure sufficient clothes, the former not having the sense to wear them.”—Boerhaave.

44 “Narrow sleeves are a very great check on the muscular exercise of the Arms—the Waistcoat, in its present fashionable form, may be very properly termed a strait one. The Waistcoat should be long enough to cover the breeches two or three inches all round. The wrists and knees, but more particularly the latter, are braced with ligatures, or tight buttoning; and the Legs, which require the utmost freedom of motion, are secured into leathern cases or Boots—though the wearer perhaps is never mounted on Horseback.

“To complete the whole, as the Head is confined by a tight Hat, but rarely suited to its natural shape, so in regard to shoes the shape of the foot and the easy expansion of the Toes are never consulted—but the shape regulated by the fashion of the Day, however tight and uncomfortable.”—Sinclair’s Code of Health, 4th Edit. p. 357.

45 “Those who do not take a sufficient quantity of Exercise—soon suffer from a number of Disorders,—want of Appetite—want of Sleep—flatulence, &c. &c. Obstruction—relaxation of the Bowels—and all the diversified symptoms of Nervous Complaints. Men of Letters suffer much, and from neglecting to take Exercise, are often the most unhealthy of human beings—even that Temperance by which many of them are distinguished, is no effectual remedy against the mischiefs of a sedentary life, which can only be counteracted by a proper quantity of Exercise and Air.”

46 “Stays and stiff Jackets are most pernicious; they disfigure the beautiful and upright shape of a Woman, and injure the Breast and Bowels; obstruct the breathing and digestion; hurt the breast and nipples so much that many Mothers have been prevented by their use from suckling their Children; many hence get Cancers, and at last lose both Health and Life—for they render the delivery of Women very difficult and dangerous both to Mother and Child.”—From Dr. Faust’s Catechism of Health, 12mo. p. 39. Edinburgh, 1797.

47 “Stagnant air becomes corrupted in the same manner as stagnant water,—opening windows and making currents of air, are the best means of purifying it.”—Struve’s Asthenology, p. 348.

48 “The natural heat of the Human Body is 98 of Fahrenheit’s Thermometer—any temperature applied to it lower than 98, gives a sensation of Cold, but if the temperature applied is not below 62, the sensation of cold will not continue long, but be soon changed to a sensation of heat, and in this climate, Air, &c. applied to the living man, does not diminish the temperature of his Body, unless the temperature of it be below 62; if it is above that, it increases it.”—Cullen’s First Lines, vol. i. p. 130.

49 “The Cordials, Volatiles, Bracers, Strengtheners, &c. given by common practitioners, may keep up an increased circulation for a few hours, but their action soon subsides.

“The Circulation of the Blood can only be properly carried on through the medium of Exercise or labour.—See page 38.

“Art cannot come up to Nature in this most salutary of all her operations. That sprightly Vigour, and alacrity of Health, which we enjoy in an active course of Life—that Zest in appetite, and refreshment after eating, which sated Luxury seeks in vain from art, is owing wholly to new blood made every day from fresh food, prepared and distributed by the joint action of all the parts of the Body.”—Cadogan on Gout, p. 34.

50 “There is no rule more essential to those who are advanced in Life, than never to give way to a remission of Exercise. By degrees the demand for exercise may shrink, in extreme old age, to little more than a bare quit-rent; but that quit-rent must be paid, since life is held by the tenure.

“Whoever examines the accounts handed down to us of the Longest Livers, will generally find, that to the very last they used some exercise, as walking a certain distance every day, &c. This is mentioned as something surprising in them, considering their great age; whereas the truth is, that their living to such an age, without some such exercise, would have been the wonder. Exercise keeps off obstructions, which are the principal sources of diseases, and ultimately of death. Motion then is the tenure of life; and old people who humour or indulge an inclination to sloth and inactivity, (which is too apt to grow upon them on the least encouragement), act as unwisely as the poor traveller, who, bewildered in trackless snow, and surprised by a chilling frost, instead of resisting the temptation to sleep, suffers it to steal upon him, though he knows, that, by its fatal blandishments, he can never expect to wake again, but must inevitably perish.”—Institutes of Health, p. 24.

51 “The most ignorant person knows, that proper care of the skin is indispensably necessary for the well-being of horses, &c.

“The Groom often denies himself rest, that he may dress and curry his horses sufficiently; it is, therefore, wonderful, that the enlightened people of these days should neglect the care of their own skin so much, that I think I may, without exaggeration, assert, that among the greater part of men,—the Pores of the Skin are half closed and unfit for use.”—From p. 235 of Huffeland’s Art of Prolonging Life,—which persons of all ages may peruse with much advantage.

52 A thick Crust is not always the consequence of the Wine having been very long time in the Bottle—but is rather a sign that it was too little time in the Cask, or has been kept in a very cold cellar.

53 “Had the man that first filled the Heidelburgh Tun, been placed as sentinel to see that no other Wine was put into it, I believe that he would have found it much better at 25 or 30 years old, than at 100 or 150, had he lived so long—retained his senses, and been permitted now and then to taste it—a privilege with which the natives are seldom indulged.

“To give a great price for Wine, and keep it till it begins to perish, is a great pity.” I cannot believe that very aged Wine, when bordering on Acid, is wholesome, though some Wine-drinkers seem to prefer it in that state. “Respecting Port Wine, there is a great fuss made by some about its age, and the crust on the bottle; as if the age and crust on the bottle constituted the quality of the Wine.” “Such crusty gentlemen shall not select Wine for me.”—Young’s Epicure, 8vo. 1815, p. 23, 28, &c.

54 “Wines bottled in good order, may be fit to drink in six months, (especially if bottled in October), but they are not in perfection before twelve. From that to two years they may continue so; but it would be improper to keep them longer.”—Edinburgh Encyclop. Britan. vol. xviii. p. 72, Article Wine.

55 “Cork the bottles very closely with good Cork, and lay them on their sides, that the Cork may not dry and facilitate the access of the air. For the greater safety, the Cork may be covered with a coating of cerement applied by means of a Brush, or the neck of the bottle may be immersed in a mixture of melted wax, rosin, or pitch.”—Accum on making Wine, 1820, p. 40.

56 A Puncheon Of Brandy containing 130 Gallons, after remaining in Cask in a Merchant’s Cellar for three years, lost two Gallons in measure, and ten Gallons in strength. The stronger the Spirit, the sooner it evaporates.

The London Dock Company are not answerable for any decrease of quantity in a Pipe of Wine left under their care, provided it does not exceed one Gallon for each year—which it is supposed to waste in that time.

57 Cornaro complains that old Wine was very disagreeable to his Stomach, and new wine very grateful; his dose was fourteen ounces, (i. e. seven wine-glasses) per day.

58 “Fermented liquors furnish very different proportions of Alcohol—and it has been sometimes supposed that it does not pre-exist to the amount in which it is obtained by distillation; but some experiments I made upon the subject in 1811 and 1813, and which are printed in the Phil. Trans. for three years, tend to show that it is a real educt, and not formed by the action of heat upon the elements existing in the fermented liquor. The following table exhibits the proportion of Alcohol by measure, existing in one hundred pints of Wine.”—Brande’s Manual of Chemistry, 8vo. 1819, p. 400.

Hock 14
Claret 15
Sherry 19
Port 20
Madeira 24 per cent Alcohol.

59 “It would save many lives if Gin, &c. was not allowed to be sold until reduced to one third the strength of Proof Spirit. People do not at first drink from any liking or desire, but being cold, or faint with hunger or fatigue, they find immediate comfort and refreshment from the use of Spirits—and as they can purchase a dram with less money than they can cover their back, or fill their belly, so they gratify the strongest and least expensive appetite—and insensibly become drunkards.”

“Ardent Spirits are not only eminently destructive to the Body, but are the most powerful incentives to Vice of every kind; Drunkenness engenders all other Crimes. Does the Robber pause in his Trade? Does the Murderer hesitate?—they are presently wound up at the Gin shop. Has the Seducer tried his arts in vain? The Brothel is more indebted to this source, than to all the other lures to Seduction.”—From Hints for the Preservation of Health.—Callow, 1813, 12mo. p. 2.

“There are Three sorts of Drinkers: one drinks to satisfy Nature, and to support his Body, and requires it as necessary to his Being.

“Another drinks a degree beyond this, and takes a larger dose to exhilarate and cheer his mind, and help him to sleep—these two are lawful drinkers.

“A third drinks neither for the good of the Body or the Mind, but to stupify and drown both.”—Maynwaringe on Health, &c. 12mo. 1683, p. 123.

60 Johnson’s Witte CuraÇoa takes precedence of all the Liqueurs we have ever tasted.

61 “The Blood of the Grape appeareth to be Blood, in it is Life, it is from the Vine, and that the Plant of life; and that the difference between this Plant, and the Tree of Life in Paradise, were but magis and minus, is not so improbable as to be rejected by any, for they will be both granted Plants of Life, and they very much respond in their nature as well as Appellation. What the fruit was that sprang from that in Paradise, is not as yet known, or not so perfectly understood as that of the Vine, the nature of which is so lively as that Galen will affirm it to augment radical heat, which is the way to live for ever.”—See Dr. Whitaker on the Blood of the Grape, 16mo. 1654, p. 3 and 31.

62 In our Peptic Precepts, we have pointed out the most convenient ways of counteracting the dilapidating effects of excessive vinous irrigation, which is doubly debilitating,—when you suffer the fascinations of the festive Bowl to seduce You to sacrifice to Bacchus, those hours which are due to the drowsy God of Night.

63 “More or less Alcohol is necessary to support the usual vigour of the greater number of people even in Health—nothing therefore can be more injudicious than wholly to deprive them of this support when they are weakened by disease—Dyspeptics who have been accustomed to its use, cannot be deprived of it—a very moderate use of Wine can hardly be said to be injurious: we see those who use it in this way, live as long, and enjoy as good health, as those who wholly abstain from it.”—Dr. Philip, on Indigestion, 8vo. 1821, pp. 139 and 144.

64 “No man in health can need Wine till he arrives at 40: he may then begin with two glasses in the day: at 50 he may add two more.”—See Trotter on Drunkenness, 1804, p. 151.

65 Scotch or Irish Whiskey is an infinitely purer spirit than English Gin—which is an uncertain compound of various Essential Oils, &c.

66 Brandy and Liqueur Merchant, No. 2, Colonnade, Pall Mall.

67 To make a Quart of CuraÇoa.—To a pint of the cleanest and strongest Rectified Spirit, (sold by Rickards, Piccadilly,) add two drachms and a half of the Sweet Oil of Orange Peel, (sold by Stewart, No. 11, Old Broad Street, near the Bank,) shake it up,—dissolve a pound of good Lump Sugar in a pint of cold water, make this into a Clarified Syrup, (No. 475), which add to the Spirit, shake it up, and let it stand till the following day—then line a funnel with a piece of muslin, and that with filtering paper, and filter it two or three times till it is quite bright;—or dissolve a drachm and a half of Carbonate of Potash in about a quarter pint of the Liqueur by rubbing it together in a mortar—adding it to the Liqueur, and shaking it well up—then incorporate a like quantity of pounded Alum in another quarter pint of the Liqueur—and return it to the Liqueur, shake it well up—and in a little time it will become fine. This Liqueur is an admirable cordial—and a tea-spoonful in a Tumbler of water, is a very refreshing Summer drink, and a great improvement to Punch.

Obs. We do not offer this Receipt as a Rival to Mr. Johnson’s CuraÇoa—it is only proposed as an humble substitute for that incomparable Liqueur.

68 “Il y a pour le Gourmet plus de soixante sortes de vins;—il n’y en a que trois pour le Chimiste;—savoir, les vins mousseux, les vins faits, les vins sucrÉs. Le sucre existe tout formÉ par la nature dans les raisins mÛrs de tous les pays; sa proportion fait la principale diffÉrence des vins; c’est le sucre seul qui Établit la fermentation vineuse: si l’on enferme le vin avant qu’elle soit terminÉe, le gaz, qui Était sur le point de s’Échapper, reste dans la liqueur, et le vin est mousseux. Ce gaz est de l’acide carbonique, le mÊme air qui fait mousser le cidre, la biÈre, l’hydromel, et les eaux minÉrales de Seltz, de Chateldon. Il est dangereux À respirer en quantitÉ, puisqu’il asphyxie les animaux; mais il est trÈs-salubre À boire ainsi combinÉ. Si, au contraire, la fermentation est terminÉe, le sucre s’est changÉ dans le vin, en eau de vie, qui tient en dissolution le tartre, le principe colorant, et le principe extractif du raisin. VoilÀ, ce qui constitue les vins faits; ils ne moussent plus, et ils sont plus ou moins gÉnÉreux suivant les proportions de leurs principes.

“Enfin, quand le sucre naturel au raisin est trop abondant pour fermenter en totalitÉ, une portion reste dans la liqueur sous forme de Sirop, et constitue les vins sucrÉs d’Espagne, de Constance, etc.—La diffÉrence de saveur dÉpend d’un arÔme particulier, propre au raisin de chaque climat.”—Cours Gastronomique, 8vo. 1809. p. 289.

69 “The human Stomach is capable, in the adult, of containing about three quarts of water.”—Blumenbach’s Physiology, p. 145.

70 “By adopting an abstinent plan of diet, even to a degree that produces a sensation of want in the System, we do that which is most likely to create appetite and increase the powers of digestion.”—Abernethy’s Surg. Obs. 68.

71 To make Beef or Mutton Tea.—Cut a pound of lean gravy-meat into thin slices—put it into a quart and half a pint of cold water—set it over a gentle fire where it will become gradually warm—when the skum rises catch it, cover the Saucepan close, and let it continue boiling for about two hours—skim the fat off, strain it through a sieve or a napkin—skim it again—let it stand ten minutes to settle, and then pour off the clear Tea. To make half a pint of Beef Tea in five minutes for three half-pence, see No. 252; and to make good Mutton Broth for Nothing, No. 490.

N.B.—An Onion, and a few grains of Black Pepper, &c. are sometimes added. If the Meat is boiled till it is thoroughly tender, mince it and pound it as directed in No. 503 of the Cook’s Oracle—and you may have a dish of Potted Beef for the trouble of making it.

72 “Il y a trois sortes d’appÉtits; celui que l’on Éprouve À jeÛn; sensation impÉrieuse qui ne chicane point sur le mets, et qui vous fait venir l’eau À la bouche, À l’aspect d’un bon ragoÛt. Je le compare au dÉsir impÉtueux d’un jeune homme qui voit sourire la beautÉ qu’il aime.—Le second appÉtit est celui que l’on ressent lorsque, s’Étant mis À table sans faim, on a dÉjÀ goÛtÉ d’un plat succulent, et qui a consacrÉ le proverbe, l’appÉtit vient en mangeant. Je l’assimile À l’État d’un mari dont le coeur tiÈde s’Échauffe aux premiÈres caresses de sa femme.—Le troisiÈme appÉtit est celui qu’excite un mets dÉlicieux qui paraÎt À la fin d’un repas, lorsque, l’estomac satisfait, l’homme sobre allait quitter la table sans regret. Celui-lÀ trouve son emblÈme dans les feux du libertinage, qui quoique illusoires, font naÎtre cependant quelques plaisirs rÉels. La connaissance de cette mÉtaphysique de l’appÉtit doit guider le Cuisinier habile dans la composition du premier, du second et du troisiÈme service.”—Cours Gastronomique, p. 64.

73 “It is but INCREASING or diminishing the velocity of certain fluids in the animal machine,—to elate the Soul with the gayest hopes,—or to sink her into the deepest despair; to depress the Hero into a Coward— or advance the Coward into a Hero.”—Fitzosborne’s Letters, 1. viii.

74

“Salt, Pepper, and Mustard, ay, Vinegar too,
 Are quite as unwholesome as Curry I vow,
 All lovers of Goose, Duck, or Pig, he’ll engage,
 That eat it with Onion, Salt, Pepper or Sage,
 Will find ill effects from t’,” and therefore no doubt
 Their prudence should tell them,—best eat it without!
 But, alas! these are subjects on which there’s no reas’ning,
 For you’ll still eat your Goose, Duck, or Pig, with its seas’ning;
 And what is far worse—notwithstanding his huffing,
 You’ll make for your Hare and your Veal a good stuffing:
 And I fear, if a Leg of good Mutton you boil
 With Sauce of vile Capers, that Mutton you’ll spoil;
 And tho’, as you think, to procure good Digestion,
 A mouthful of Cheese is the best thing in question:
 “In Gath do not tell, nor in Askalon blab it,
 You’re strictly forbidden to eat a Welsh Rabbit.”
 And Bread, “the main staff of our life,” some will call
 No more nor no less,—than “the worst thing of all.”—

See The Lady’s Address to Willy Cadogan in his Kitchen, 4to. 1771.

Some Minute Philosopher has published an 8vo. pamphlet of 56 pages! on the omnipotent “virtues of a Crust of Bread eaten early in the morning fasting!!” We have no doubt it is an admirable Specific for that grievous disorder of the Stomach called Hunger.

75 Are very crude indigestible materials for a weak Stomach, unless warmed by (No. 372);—with the assistance of which, and plenty of Pepper, you may eat even Cucumber with impunity.

76 Dr. Radcliffe, who succeeded better by speaking plainly to his Patients, than some of his successors have by the most subtle Politeness,—when asked what was the best Remedy for Wind in the Stomach, replied, “That which will expel it quickest”—inquiring of the Ventose subject whether the Wind passed per Ascensum, vel per Descensum, observing,—that the former is the most aggravated state of Ventriloquism, the latter a sign that the Bowels are recovering their Healthful Tone.

77 “My Stomach digests food so slowly, that I cannot study for five or six hours after a very sparing dinner.”—Spallanzani on Digestion, &c., vol. i. p. 280.

“If the quantity of Food be given, its Quality will cause a difference in the time of digesting; for instance, slimy and viscid meats are longer in digesting in the Stomach than meats of a contrary nature; the flesh of some young animals is not so soon digested as the flesh of the same animals arrived at their full growth; thus Veal and Lamb are not so soon digested as Beef and Mutton.

“A man who took a vomit every second night for some months, observed, that when he had taken Chicken for Dinner, he always threw it up undigested, but never threw up any of his Food undigested when he made his Dinner of Beef or Mutton.”—Bryan Robinson on the Food and Discharges of Human Bodies, 1748, p. 95.

Beef and Mutton seem to give less trouble to the Editor’s Stomach than any kind of Poultry.

The following is copied from Dr. Scudamore on Gout, 2d Edition, p. 509, being some of the Experiments related by Mr. Astley Cooper in his lecture delivered at the Royal College of Surgeons in 1814, which have only been published in Dr. S.’s book, who informs us, they were performed upon Dogs, with a view to ascertain the comparative solvent power of the gastric juice upon different articles of food.

“Experiment 5.

Food. Form. Quantity. Animal killed. Loss by Digestion.
Cheese. Square. 100 pints. 4 hours. 76.
Mutton. —— —— —— 65.
Pork. —— —— —— 36.
Veal. —— —— —— 15.
Beef. —— —— —— 11.

“Experiment 6.

Food. Form. Quantity. Animal killed. Loss by Digestion.
Beef. Long & Nar. 100 pints. 2 hours. 0.
Rabbit. —— —— —— 0.
Cod Fish. —— —— —— 74.

“Experiment 9.

Roast Veal Do. 100 pints. 4 hours. 7.
Boiled do. Do. —— —— 30.

78 “Those who have weak stomachs, will be better able to digest their food, if they take their meals at regular hours; because they have both the stimulus of the aliment they take, and the periodical habit to assist digestion.”—Darwin’s Zoonomia, vol. i. p. 454.

“We often tease and disorder our Stomachs by fasting for too long a period, and when we have thus brought on what I may call a discontented state of the organ, unfitting it for its office, we set to a meal, and fill it to its utmost, regardless of its powers or its feelings.”—Abernethy’s Surg. Obs. p. 70.

79 “A Philosopher being asked what was the best time to dine, answered,—For a Rich man, when he could get a Stomach;—for a Poor man, when he could get Meat.”

80 “When four hours be past, after Breakfast, a man may safely taste his Dinner,—the most convenient time for dinner, is about eleven of the clocke before noone,—in 1570, this was the usual time of serving it in the University of Oxford,—elsewhere about noone,—it commonly consisted of boyled biefe, with pottage, bread and beere, and no more,—the quantity of biefe was in value an halfe-penny for each mouth,—they supped at five of the clocke in the Afternoon.”—Vide Cogan’s Haven of Health, 1584, p. 187.

Early hours were as Genteel in Dr. Cogan’s time, as late ones are now, 1821.

“Perhaps none of our Old English customs have undergone so thorough a change, as the hours of rising,—taking refreshment—the number of meals per day—and the time of retiring to rest.

“The stately dames of Edward IV.’s Court, rose with the Lark, despatched their dinner at eleven o’clock in the forenoon, and shortly after eight were wrapt in slumber.—How would these reasonable people (reasonable at least in this respect) be astonished could they but be witnesses to the present distribution of time among the Children of Fashion!—Would they not call the perverse conduct of those who rise at one or two, dine at eight,—and retire to bed when the morning is unfolding all its glories, and nature putting on her most pleasing aspect,—absolute insanity!!”—Warner’s Antiq. Cul. p. 134.

“The modern hours of eating are got to an excess that is perfectly ridiculous. Now, what do people get by this? If they make Dinner their principal Meal, and do not wish to pall their appetite by eating before it—they injure their health. Then in Winter they have two hours of candlelight before Dinner, and in Summer they are at table during the pleasantest part of the Day; and all this, to get a Long Morning,—for Idle People, to whom one would suppose the shortest morning would seem too Long.”—Pye’s Sketches, 12mo. 1797, p. 174.

81 Mr. Peck, Grocer, &c., No. 175, Strand, has printed a very ingenious chart of the “Geographie de la Gourmandise.”—“A Map of the four quarters of the World, intended to show the different parts from whence all the articles in his catalogue are imported.”—See also “Carte Gastronomique de la France,” prefixed to that entertaining work, “Cours Gastronomique,” 8vo. 1809.

82 “A Wag, on being told it was the fashion to dine later and later every day, said, He supposed it would end at last in not dining till to-morrow!!”

83 “It is at the commencement of Decline, i. e. about our 40th year, that the Stomach begins to require peculiar care and precaution. People who have been subject to Indigestions before, have them then more frequent and more violent; and those who have never been so afflicted, begin to suffer them from slight causes: a want of attention to which too frequently leads to the destruction of the best constitutions, especially of the studious, who neglect to take due exercise. The remedy proposed is Ipecacuanha, in a dose that will not occasion any nausea; but enough to excite such an increased action of the vermicular movement of the stomach, that the phlegm may be separated and expelled from that organ.

“The effects of it surpassed his most sanguine hopes: by the use of it, notwithstanding he had naturally a delicate constitution, he weathered the storms of the Revolution,” &c., and lived to be 84.

The above is an extract from Dr. Buchan’s translation of Mr. Daubenton’s Observations on Indigestion. This treatise brought Ipecacuanha Lozenges into fashion, as the most easy and agreeable manner of taking it: they contain about one-sixth of a grain, and are prepared and sold by Savory and Moore, Chemists, in Bond Street.

84 Delicate people, who are accustomed to dine at a certain hour, on certain food, &c., are generally deranged as often as they dine out, and change the hour, &c.

The Editor has a patient who never Dines out without suffering severely for several days after—not from over-eating or drinking, &c., but from the change of Diet, and the time of taking it. His habit is to make a hearty meal off one dish at Five o’clock, and drink with it some good heartening home-brewed Beer, and two or three glasses of Wine—that has not been kept till it has lost its best qualities.

85 Dr. W. says: “When the Stomach is in a sound state, and Digestion is properly performed, the spirits are good, and the Body is light and easy; but when that organ is out of order, a languor, debility, discontent, melancholy watchfulness, or troublesome dreams, the nightmare, &c. are the consequences. I have often been seized with a slight Incubus, attended with a faintness, as if the circulation was a good deal obstructed, before I was fully asleep, which has made me get up suddenly: while I lay awake I felt nothing of these symptoms, except some degree of uneasiness about my stomach; but when I was just about to fall asleep, they began to return again.” “In this way I have gone on for two or three hours or more, in the beginning of the night. At last, I found that a dram of Brandy, after the first attack, kept me easy the whole night,” p. 312.

“When affected with uneasy sensation from wind, I have not only been sensible of a general debility and flatness of spirits, but the unexpected opening of a door, or any such trifling unforeseen accident, has instantly occasioned an odd sensation about my heart, extending itself to my head and arms, &c. At other times, when my stomach is in a firmer state, I have no such feeling: at least, in a very small degree, from causes which might be thought more apt to produce them. Fainting, Tremors, Palpitations of the Heart, convulsive motions, and all those disorders which are called nervous, &c. &c. are often owing more to the infirm state of the first passages, than to any fault either in the Brain or Heart,” p. 132, &c.

Dr. Whytt died A.D. 1766, in his 52d year.

86 “Physicians appear to be too strict and particular in their rules of diet and regimen; too anxious attention to those rules hath often hurt those who were well, and added unnecessarily to the distresses of the sick.—Whether meat should be boiled or roasted, or dressed in any other plain way, and what sort of vegetables should be eaten with it, I never yet met with any person of common sense (except in an acute illness) whom I did not think much fitter to choose for himself, than I was to determine for him.”—Dr. Heberden on Diet.

“When the Stomach is weak, it seems particularly necessary that our food should be nutritive and easy of digestion.

“I may further observe, that its qualities should be adapted to the feelings of the stomach.

“In proof of this proposition, numerous instances might be mentioned of apparently unfit substances agreeing with the Stomach, being digested and even quieting an irritable state of the stomach, merely because they were suitable to its feelings. Instances might also be mentioned of changes in Diet producing a tranquil and healthy state of stomach in cases where medicines had been tried in vain.”—Abernethy, Surg. Obs. p. 68.

87 “A Fool, or a Physician at Forty, is an adage containing more truth than is commonly believed.—He who has not by that time learned to observe the causes of self-disorder—shows little signs of wisdom; and He who has carefully noted the things which create disorder in himself, must by his own experience possess much knowledge, that a Physician at a pop visit ought not to pretend to.”—Domestic Management, 1813, p. xxxvi.

88 “Grillus, who, according to the doctrine of Transmigration, (as Plutarch tells us) had, in his turn, been a Beast, discourses how much better he fed and lived then, than when he was turned to Man again, as knowing then what food was best and most proper for him, which Sarcophagists (flesh-eaters) in all this time were yet to seek.”—Evylyn’s Acetana, 12mo. 1699, p. 86.

“Instinct than Reason makes more wholesome Meals.”—Young.

“My Appetite is in several things of itself happily enough accommodated to the health of my Stomach; whatever I take against my liking does me harm; but nothing hurts me that I eat with appetite and delight.”—Vide honest Montaigne’s Essay on Experience, book iii. chap. xiii.

“The Stomach gives information when the supplies have been expended, and represents with great exactness the quantity and quality of whatever is wanted in the present state of the machine, and, in proportion as it meets with neglect, rises in its demand, and urges its petition with a louder voice.”—Dr. Wm. Hunter’s Introductory Lecture, 4to. p. 81.

“Take Food in proportion to the quantity of nourishment contained in it, of which the Stomach appears from Instinct to be capable of judging.”—J. Hunter on the Animal Economy, 4to. p. 221.

“Prompted by Instinct’s never erring power,
 Each creature knows its proper aliment,
 Directed, bounded by this power within,
 Their cravings are well aimed; Voluptuous Man,
 Is by superior faculties misled;
 Misled from pleasure—even in quest of Joy.”
 Armstrong’s Art of Preserving Health.

“Our stomach is, in general, a pretty good Judge of what is best for it,—thousands have perished for being inattentive to its calls—for one who has implicitly obeyed them.”—Dr. Smith’s Guide in Sickness, 8vo. p. 59.

“In every case wherein we wish to preserve strength, (as in most chronical complaints) we should be extremely cautious in prescribing a rigid regimen,—especially if it is intended to be long continued.”—“Things disagreeable to the palate, seldom digest well, or contribute to the nourishment of the Body.”—Falconer on Diet, pp. 7, and 8.

“What is most grateful to the Palate, sits most easy on the Stomach.”—Adair on Diet, p. 28.

“Longings directed by the pure guidance of Instinct, and not arising merely from opinion, may not only be satisfied with Impunity, but generally be indulged in with advantage.”—Withers on the Abuse of Medicine, 8vo. p. 233.

89 “As to the quality of food, although whatever is easy of digestion, singly considered, deserves the preference, yet regard must be had to the palate and to the appetite, because it is frequently found, that what the Stomach earnestly covets, though of difficult digestion, does nevertheless digest better than what is esteemed of easier digestion if the Stomach nauseates it: I am of opinion the patient ought to eat only of one dish at a meal.”—Sydenham on Gout.

“Every Animal but Man keeps to one dish—Herbs are the food of this species—Fish of that—and Flesh of a third.”—Spectator, No. 95.

“Be content with one dish at a meal, in the choice of that consult your palate.”—Mandeville on Hypochondriasis, p. 316.

90 “It is surprising how much the condition and disposition of the Stomach and Intestines will vary in the same person at different times.”—Whytt on the Nerves; p. 127.

91 “Many people, to be sufficiently nourished, must be supplied with food exceedingly stimulating.”—Struve’s Asthenology, 8vo. 1801, p. 280.

92 “Whosoever dreameth that no Sick Man should be allured to meat, by delightful and pleasant Sauces, seemeth as froward and fantastical as He that would never whet his knife.

“Why hath nature brought forth such variety of Herbs, Roots, Spices, &c. fit for nothing but Sauces, &c. but that by them, the Sick should be allured to feed.

“Abstinence is as dangerous, as Fulness and Satiety is inconvenient.”—Dr. Moffett on Foods, 12mo. 1746, p. 343.

93 “This gentleman had so cold a Stomach, (saith Suidas,) that he made a sheath for his Tongue, that he might swallow down his Pottage scalding hot; yea, I myself have known a Shropshire Gentleman of the like quality.”—Dr. Muffett on Food, 4to. 1655, p. 287.

94 “The Chyle appears to be of the same nature, from whatever aliment it has been extracted; if the medical people in different countries were questioned, each would probably approve of the diet used in their own—and would find plausible arguments to prove its superiority, with numerous and admirable examples among their countrymen in support of their theory.

“An Englishman would probably be of opinion that wheat-bread, and a large portion of animal food, gives the strongest and most substantial nourishment.

“An Irishman, or a Scotsman, would probably maintain that a small portion of animal food,—with plenty of potatoes and oatmeal, is far better adapted to form a vigorous and hardy race. The Laplanders live almost entirely upon Animal food—the Hindoos, Gentoos, &c. never taste any thing but Vegetables.”—Moore’s Mat. Med. p. 70.

“In the course of a few years, the produce of several acres of land, a number of large oxen, and many tuns of liquor, are consumed by one individual; whilst he continues nearly the same, whether he drinks the pure stream, or beverage the most skilfully compounded; whether he feeds on a variety of articles produced from the animal and vegetable kingdom, or confines himself to one particular substance; and whether his food is prepared in the most simple manner, or by the most refined and artificial modes that luxury has invented.”—Code of Health, vol. i. p. 402.

Facts relative to Diet.—“Dr. B. Franklin, of Philadelphia, informed me that he himself, when a journeyman printer, lived a fortnight on bread and water, at the rate of ten pennyworth of bread per week, and that he found himself stout and hearty with this diet.”

“By Sir John Pringle I was told that he knew a lady now 90 years of age, who eat only the pure fat of meat.”

“Dr. Cirelli says, that the Neapolitan Physicians frequently allow their patients in fevers, nothing but water for forty days together.”—Dr. Stark, on Diet, &c. 4to. 1788, p. 92, a work well worth the purchase of any person curious upon this subject. As is also Dr. Bryan Robinson, on Food and Discharges of Human Bodies.

95 “A constant adherence to one sort of Diet, may have bad effects on any Constitution. Nature has provided a great Variety of Nourishment for Human Creatures, and furnished us with Appetites to desire, and Organs to digest them.

“An unerring Regularity is almost impracticable, and the swerving from it, when it has grown habitual, dangerous; for every unusual thing in a human body becomes a stimulus, as Wine or Flesh Meat to one not used to them; therefore Celsus’s Rule, with proper moral restrictions, is a good one.”—Arbuthnot on Aliment, pp. 218 and 219.

96 A Pill is the mildest form of administering Medicine, because of its gradual solution in the Stomach, and the same quantity of the same material, taken in a draught, produces a very different effect.

97 “He that would have a clear Head, must have a clean Stomach.”—Cheyne on Health, p. 34.

98 Quintessence of Lemon Peel, (No. 418).—Best oil of Lemon, one drachm,—strongest rectified Spirit, two ounces, introduced by degrees, till the spirit kills and completely mixes with the oil. This elegant and useful preparation, possesses all the delightful fragrance and flavour of the freshest Lemon Peel—for which you will find it a satisfactory substitute. A few drops on the Sugar you make Punch with, will instantly impregnate it with as much flavour as the troublesome and tedious method of rubbing the sugar on the rind.

99 “I have observed that in mature Age, and in the decline of Life, symptoms which are attributed to previous irregularities, to idiosyncracy, to hereditary disposition, to disease, and to approaching old age, frequently arise from Constipation of the Bowels.”—Hamilton on Purgative Medicines, 1806, p. 7.

100 “Astriction of the Belly is commonly a sign of strong Chylopoetick Organs.”—Arbuthnot on Aliment, p. 24.

101 Beautiful and full ripe Hot-house Grapes may be procured in the greatest perfection at the Fruit Shops in Covent Garden, almost all the year round—and the Editor has frequently given them to delicate women, who have been afflicted with feverish complaints, to the quantity of a Pound per day, with the most satisfactory effect—they were extremely grateful in cooling their parched mouths, and at once most agreeably and effectually supplied the place of both Saline Draughts and Aperient Medicine.

102 “People who have Relaxed Bowels have seldom strong thoughts or strong bodies.”—Locke on Education, sec. 23.

“The cure for relaxed Nerves (the source of all chronic disorders) must necessarily begin at the Stomach. He who attempts to cure a Nervous distemper without firm Bowels—labours in vain; for it is impossible that the Constitution of those who have Slippery Bowels—should ever be braced.”—Cheyne on Long Life, p. 107.

103 “To make Toast and Water.—Cut a bit of the upper crust of Bread, about twice the thickness Toast is usually cut—toast it carefully, till it be completely browned all over, but not at all blackened or burnt: put this into a jug, and pour upon it as much boiling water as you wish to make into drink—cover the jug—let it stand till cold. The fresher made—the better. Obs.—A roll of fresh thin cut Lemon Peel or dried Orange Peel, infused with the Bread, is a grateful addition, and makes a very refreshing Summer drink—and when the proportion of the fluids is destroyed by profuse perspiration, may be drank plentifully. Let a large jug be made early in the day, it will then become warm by the heat of the Air, and may be drank freely with impunity; cold Water fresh drawn from a well cannot without danger.”

104 Dr. Pemberton recommends the following Bolus:—

? Kino. pulv. ?j.
Confect. Opiat. gr. xii.
Misc. Fiat bolus, ter quotidie sumendus.

See his Observations on the Diseases of the Abdominal Viscera, 8vo. 1807, p. 140.

105 Here followed, in the first Edition, some Observations on Singing. See page 98 of this book—But most of them are taken out, and will shortly be published by Messrs. Hurst and Robinson, No. 90, Cheapside, as part of the Prefatory matter of “The English Melodies,” selected by the Author of this work, from the Library of Wm. Kitchiner, M. D.

106 “A knowledge how to regulate the alvine evacuation, constitutes much of the prophylactic part of Medicine; hence, how necessary it is to advise those who either wish to preserve good Health, or are in quest of the lost treasure, to attend to this circumstance.”—Hamilton on Purgatives, p. 7.

“How much it behoves those who have the charge of young people, particularly of the female sex, to impress them with the propriety, nay with the absolute necessity of attention to the regular state of the Bowels; and to put it in their power, by the use of proper means, to guard against constipation; and at the same time to watch over them, lest, through indolence, they neglect a circumstance which, promoting in the gay season of youth, the enjoyment of health and happiness, opposes a sure barrier against the inroads of chlorosis, &c., always a distressing, and sometimes a fatal complaint.”—Ibid. p. 76.

107 “There are three things which I consider as necessary to the cure of disorder.

“1st, That the Stomach should thoroughly digest all the food that is put into it.

“The patient perceiving the necessity of obtaining this end, becomes attentive to his Diet, and observes the effect which the quantity and quality of his food and medicines have upon his feelings, and the apparent powers of his Stomach.

“2dly, That the residue of the food should be daily discharged from the Bowels: here, too, the patient, apprised of the design, notes what kind and dose of purgative medicine best effect the intention, and whether it answers better if taken at once, or at intervals.

“3dly, That the secretion of Bile should be right, both with respect to quantity and quality. In cases wherein the secretion of Bile has been for a long time deficient or faulty, I recommend unirritating and undebilitating doses of Mercury, (i. e. pil. hydrarg.) to be taken every second or third night till the stools become of the wet rhubarb colour.”—P. 90.

“Any kind of Brown, which dilution will not convert into yellow, I should consider as unhealthy.”—P. 36.

See Mr. Abernethy’s Surgical Observations.

108 “A popular hypothesis is now very prevalent, which attributes nearly all Diseases to a disturbed state of the Liver—for which, Mercurial drugs are lavished almost indiscriminately. The folly of expecting to repel this, or any other opinion which is favourable to the natural indolence of mankind, is obvious, especially when it is at the same time upholden by the empirical interests of greedy individuals.”—A. Carlisle on Old Age, 2d edit. p. 88.

109 “It is a dubious question, whether Worms or the Violent Purgatives which are forced into the human Stomach, by the decisive energy of medical logic, to destroy and expel them, have been most destructive to the human species.”—Withers on the Abuse of Medicine, 8vo. 1794, p. 19 and 117.

110 “Mercury and Antimony, elaborated into Poisons by Chemistry—i. e. Calomel, Emetic Tartar, James’s Powders, &c. have torn many a Stomach into rags, so that it could never bear common food after.”—Cadogan on Gout, 8vo. 1771, p. 79.

111 The flavour of Coxwell’s Citric Acid is much more agreeable than the Tartaric, which, being cheaper, is sometimes substituted for it.

112 Portable Soup, or Glaze.—(No. 252.)—Desire the Butcher to break the bones of a Leg or a Shin of Beef, of 10 pounds weight (the fresher killed the better), put it into a Soup-pot (a Digester is the best utensil for this purpose) that will well hold it; just cover it with cold water, and set it on the fire to heat gradually till it nearly boils, (this should be at least an hour);—skim it attentively while any scum rises,—pour in a little cold water, to throw up the scum that may remain,—let it come to a boil again, and again skim it carefully: when no more scum rises, and the broth appears clear, (put in neither Roots nor Herbs nor Salt,) let it boil for eight or ten hours, and then strain it through a hair sieve into a brown stone pan; set the Broth where it will cool quickly; put the meat into a sieve, let it drain, make Potted Beef (No. 503),—or it will be very acceptable to many poor families. Next day remove every particle of Fat from the top of it, and pour it through a Tammis or fine sieve as quietly as possible into a Stewpan, taking care not to let any of the settlings at the bottom of the stone pan go into the Stewpan, which should be of thick Copper, perfectly well tinned; add a quarter of an ounce of whole Black Pepper to it, let it boil briskly, with the stewpan uncovered, on a quick fire: if any scum rises, take it off with a skimmer; when it begins to thicken, and is reduced to about a quart, put it into a smaller stewpan; set it over a gentler fire, till it is reduced to the thickness of a very thick Syrup; take care that it does not burn,—a moment’s inattention now will lose you all your labour, and the soup will be spoiled:—take a little of it out in a spoon and let it cool; if it sets into strong Jelly, it is done enough;—if it does not, boil it a little longer, till it does;—have ready some little pots, such as are used for Potted Meats, about an inch and a half deep, taking care that they are quite dry;—we recommend it to be kept in these pots, if it is for home consumption—(the less it is reduced, the better is the flavour of the Soup)—if it be sufficiently concentrated to keep for six months;—if you wish to preserve it longer, put it into such bladders as are used for German Sausages,—or if you prefer it in the form of Cakes, pour it into a dish about a quarter of an inch deep; when it is cold, turn it out and weigh the Cake, and divide it with a paste-cutter into pieces of half an ounce and an ounce each; place them in a warm room, and turn them frequently till they are thoroughly dried;—this will take a week or ten days; turn them twice a day;—when well hardened, if kept in a dry place, they may be preserved for several years in any climate.

This extract of Meat makes excellent “Tablettes de Bouillon,” for those who are obliged to endure long fasting.

Obs.—The uses of this concentrated Essence of Meat are numerous. It is equally economical and convenient for making extempore Broths, Sauces and Gravies for Hashed or Stewed Meat, Game, or Poultry, &c.

You may thicken it and flavour it as directed in (No. 329);—to make Gravy, Sauces, &c. take double the quantity ordered for Broth.

If you have time and opportunity, as there is no seasoning in the Soup, either of Roots, Herbs, or Spice, boil an Onion with or without a bit of Parsley, and Sweet Herbs, and a few corns of Allspice, or other Spice, in the water you melt the Soup in, which may be flavoured with Mushroom Catsup (No. 439),—or Eschalot Wine (No. 402),—Essence of Sweet Herbs (No. 417),—Savoury Spice (Nos. 421, or 457),—Essence of Celery (No. 409), &c. or Zest (No. 255);—these may be combined in the proportions most agreeable to the palate of the Eater—and are as portable as Portable Soup, for a very small portion will flavour a Pint.

The Editor adds nothing to the solution of this Soup, but a very little ground Black Pepper and some Salt.

Mem. This Portable Soup is a most convenient article in Cookery—especially in Small Families, where it will save a great deal of time and trouble. It is also Economical, for no more will be melted than is wanted—so there is no waste.

Shin of Beef, weighing nine pounds, and costing 1s. 10½d. produced nine ounces of concentrated Soup, sufficiently reduced to keep for several months. After the boiling, the Bones in this joint weighed two pounds and a quarter, and the Meat two pounds and a quarter.

As it is difficult to obtain this ready-made of good quality—and we could not find any proper and circumstantial directions for making it, which on trial answered the purpose,—and it is really a great acquisition to the Army and Navy—to Travellers, Invalids, &c.—the Editor has bestowed some time, &c. in endeavouring to learn—and to teach how it may be prepared in the easiest,—most economical and perfect manner.

The ordinary selling price is from 10s. to 12s.—but you may make it according to the above Receipt for 3s. 6d. per Pound—i. e. for 2½d. per Ounce, which will make you a Pint of Broth.

Those who do not regard the expense, and like the flavour, may add the lean of Ham, in the proportion of a pound to eight pounds of Leg of Beef.

It may also be flavoured, by adding to it, at the time you put the Broth into the smaller Stewpan, Mushroom Catsup, Shallot Wine, Essences of Spice or Herbs, &c.;—we prefer it quite plain—it is then ready to be converted in an instant into a basin of Beef Tea for an Invalid, and any flavour may be immediately communicated to it by the Magazine of Taste (No. 463.)

Mutton Chops delicately Stewed, and good Mutton Broth.—(No. 490.)—Put a Pound of Chops into a stewpan with cold water enough to cover them, and half a pint over, and an Onion,—when it is coming to a boil, skim it, cover the pan close, and set it over a very slow Fire till the Chops are tender,—if they have been kept a proper time, they will take about three quarters of an hour’s very gentle simmering. Send up Turnips with them, (No. 130), they may be boiled with the chops, skim well, and then send all up in a deep dish, with the Broth they were stewed in.

N.B. The Broth will make an Economist one,—and the Meat another wholesome and comfortable meal.

113 Men are but rarely “framed so in the prodigality of Nature,” as to have all their Senses in perfection—very few have a single one, that approximates within many degrees of it—the Eye of Raphael, the Ear of Handel, the Palate of Apicius—or the sensitive touch of the blind Girl, who could feel Colours—are pancratic faculties which are seldom produced.

The following division of the Senses is so excellent, that I copy it from the scarce Book referred to below:—

“I distinguish the Six Senses by the character of noxious and innocent. The first three, Thinking—Seeing—and Hearing—are the innocent. The last three, Feeling—Tasting—and Smelling—the noxious.

“I pursue Happiness, or systematic pleasurable sensation, in the cultivation of the first class—and in the control of the latter.”—See the Life of John Stewart the Traveller, p. 12.

114 “I took two pieces of Mutton, each weighing 45 grains, and having chewed one as much as I used to chew my food—enclosed them in two separate spheres—and swallowed them at the same time—these tubes were voided at the same time—of the masticated meat there remained only 4 grains—of the other there were 18 left.”

“The necessity of Mastication is sufficiently known—there is perhaps no person who has not, some time or other, suffered from Indigestion, for want of having chewed his food properly. The reason is obvious. Not to mention the saliva which moistens the food, and predisposes it to be dissolved, it cannot be doubted, that when it is reduced to pieces by the action of the Teeth, the gastric fluid penetrates, and attacking it at more points, dissolves it more speedily than when it was whole. This is true of menstrua in general, which always dissolve bodies sooner when they have been previously broken to pieces. This is also the reason why, in other experiments, masticated bread and dressed flesh were more readily dissolved than unchewed bread and raw flesh. The boiling had made it tenderer, and consequently disposed it to allow ingress to the gastric fluid.”—Spallanzani on Digestion, vol. i. p. 277.

115 In no branch of the practice of Physic, is there more Dangerous Quackery, than in this department—the only means we can furnish our friends with to avoid this—is to recommend them to apply to a scientific Dentist of acknowledged integrity and experience.—Our own Mouth is under considerable obligations to Mr. Edmonds, of Conduit Street, Hanover Square.

116 “Slave-dealers are well acquainted with the characteristic signs of perfect Health—any defect of which much diminishes the value of a Slave. The want of a Tooth makes a Slave worth two Dollars less.”—Finke’s Medical Geography, vol. i. p. 449.





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