,,directions ,,for ,,cooking ,,by ,,troops1 ,,in ,,camp ,,and ,,hospital1 ,,prepared ,,for ,,the ,,army ,,of ,,virginia1 ,,and ,,published ,,by ,,order ,,of ,,the ,,surgeon ,,general3 ,,with ,,essays ,,on ,,taking ,,food1 ,,and ,,what ,,food1 ,,by ,,florence ,,nightingale4 ,j4 ,w4 ,,randolph3 #aba ,,main ,,street1 ,,richmond1 ,,va4 #ahfa4 ,directions for ,cooking in ,camp4 ,no4 #a4 ,,coffee ,,for ,,one ,,hundred ,,men1 ,,one ,,pint ,,each4 ,put #ab gallons water into a suitable vessel 7or divide if necessary71 on the fire2 when boiling1 add #c lbs4 ground coffee1 mix well with a spoon2 leave on the fire a few minutes longer2 take it off1 and pour in a gallon cold water2 let it stand till the dregs subside1 say from #e to #aj minutes2 then pour off and add #f lbs4 sugar4 ,if milk is used1 put in #ab pints1 and diminish the water by that amount4 ,no4 #b4 ,,fresh ,,beef ,,soup ,,for ,,one ,,hundred ,,men4 ,take #ge lbs4 beef2 cut into pieces of about lb4 each2 #ae gallons water2 #h lbs4 mixed vegetables2 #aj small tablespoonfuls salt2 #b small tablespoonfuls ground pepper2 some cold bread1 crackers1 or #c lbs4 rice1 to thicken2 place on the fire2 let it come to a boil2 then simmer for #c hours4 ,skim off the fat and serve4 ,no4 #c4 ,,soyer',s ,,stew ,,for ,,one ,,hundred ,,men4 ,cut #ej lbs4 fresh beef in pieces of about lb4 each1 and with #ah quarts of water put into the boiler2 add #aj tablespoonfuls of salt1 two of pepper1 #g lbs4 onions1 cut in slices1 and #bj lbs4 potatoes peeled and sliced2 stir well1 and let it boil for #bj or #cj minutes2 then add #a lbs4 flour previously mixed with water2 mix well together1 and with a moderate heat simmer for about two hours4 ,mutton1 veal or pork can be stewed in a similar manner1 but will take half an hour less cooking4 ,a pound of rice or plain dumplings may be added with great advantage4 ,no4 #d4 ,,suet ,,dumplings4 ,take #aj lbs4 flour1 #ae teaspoonfuls of salt1 #g of ground pepper1 #g lbs4 chopped fat pork or suet1 #e pints water2 mix well together2 divide into about #aej pieces2 which roll in flour1 and boil with meat for #bj or #cj minutes4--,if no fat or suet can be obtained1 take the same ingredients1 adding a little more water1 and boil about #aj minutes4 ,serve with the meat4 ,no4 #e4 ,,to ,,fry ,,meat4 ,place your pan on the fire for a minute or so2 wipe it clean2 when the pan is hot1 put in either fat or butter 7fat from salt meat is preferable72 then add the meat you are going to cook2 turn it several times1 to have it equally done2 season to each pound a small teaspoonful of salt and a quarter of pepper4 ,a few onions in the remaining fat1 with the addition of a little flour1 a quarter pint of water1 two tablespoonfuls of vinegar1 or a few chopped pickles1 will be very relishing4 ,no4 #f4 ,,to ,,cook ,,salt ,,beef ,,or ,,pork4 ,put the meat1 cut in pieces of from #c to #d lbs41 to soak the night before2 in the morning wash in fresh water1 and squeeze well with the hands to extract the salt2 after which1 put in your kettle with a pint of water to each pound1 and boil from #b to #c hours4 ,no4 #g4 ,,salt ,,beef ,,or ,,pork1 ,,with ,,mashed ,,beans1 ,,for ,,one ,,hundred ,,men4 ,put in two vessels #cg lbs4 meat each2 divide #bd lbs4 beans in four pudding cloths1 loosely tied2 putting to boil at the same time as your meat1 in sufficient water2 let all boil gently for two hours2 take out the meat and beans2 put all the meat into one boiler1 and remove the liquor from the other2 into which turn out the beans2 add to them two teaspoonfuls of pepper1 a pound of fat1 and with the wooden spatular mash the beans1 and serve with the meat4 ,six sliced onions fried and added improves the dish4 ,,note4--,in cooking all kinds of meat1 be careful to preserve the grease1 which can be easily done by putting the liquor in which it is boiled1 by till it cools2 then skim off and place in a clean covered vessel4 ,it is an excellent substitute for butter2 is useful for cooking purposes1 and will burn in a common lamp or tin plate with a piece of old cotton twisted up for a wick4 ,directions for ,cooking in ,hospital4 ,no4 #a4 ,,mutton ,,stewed ,,and ,,soup ,,for ,,one ,,hundred ,,men4 ,put in a convenient sized vessel #af gallons water1 #fj lbs4 meat1 #ab lbs4 plain mixed vegetables1 #i lbs4 pearl barley or rice 7or #d lbs4 each71 #a lbs4 salt1 #a lbs4 flour1 #a oz4 pepper4 ,put all the ingredients1 except the flour1 into the pan2 set it on the fire1 and when beginning to boil1 diminish the heat1 and simmer gently for two hours and a half2 take the meat out and keep warm2 add to the soup your flour1 which you have mixed with enough water to form a light batter2 stir well together with a large spoon2 boil another half hour2 skim off the fat1 and serve the meat and soup separate4 ,the soup should be stirred occasionally while making1 to prevent burning or sticking4 ,no4 #b4 ,,beef ,,soup4 ,proceed the same as for mutton1 only leave the meat in till serving1 as it takes longer to cook than mutton4 ,the pieces are not to be above #d or #e lbs4 weight each4 ,no4 #c4 ,,beef ,,tea1 ,,six ,,pints4 ,cut three pounds lean beef into pieces the size of walnuts1 and break up the bones 7if any72 put it into a convenient sized kettle1 with lb4 mixed vegetables 7onions1 celery1 turnips1 carrots1 or one or two of these1 if all are not to be obtained71 #a oz4 salt1 a little pepper1 #b oz4 butter1 pint of water4 ,set it on a sharp fire for #ae minutes1 stirring occasionally1 till it forms a rather thick gravy at the bottom1 but not brown2 then add #g pints of hot water2 simmer gently for an hour4 ,skim off all the fat1 strain through a sieve and serve4 ,no4 #d4 ,,thick ,,beef ,,tea4 ,dissolve a teaspoonful of arrow-root in a gill of water1 and pour it into the beef tea twenty minutes before passing through the seive1 or add oz4 gelatine to the above quantity of beef tea1 when cooking4 ,mutton and veal will make good tea1 by proceeding the same as above4 ,no4 #e4 ,,essence ,,of ,,beef4 ,take #a lb4 lean beef1 cut fine2 put it into a porter bottle with a tea cup of water1 teaspoonful of salt1 a little pepper1 and #f grains allspice2 cork loosely1 and place in a saucepan of cold water2 then with a gentle heat let it simmer till sufficient quantity of the essence is obtained4 ,serve either warm or cold4 ,no4 #f4 ,,chicken ,,broth4 ,put in a stew-pan a fowl1 #c pints water1 #b teaspoonfuls of rice1 #a of salt1 a little pepper and a small onion1 or two ounces of mixed vegetables2 boil the whole gently for one hour 7if an old fowl1 simmer for two hours1 adding one pint more water47 ,skim off the fat and serve4 ,a light mutton broth may be made in the same way1 taking #a pounds mutton--neck if convenient4 ,no4 #g4 ,,plain ,,boiled ,,rice4 ,put #b quarts water in a stew pan with a teaspoonful of salt2 when boiling1 add to it pound rice1 well washed2 boil for ten minutes2 drain off the water and slightly grease the pan with butter2 put the rice back1 and let it swell slowly for about twenty minutes1 near the fire4 ,each grain will then swell up1 and be well separated4 ,flavor with nutmeg or cinnamon1 and sweeten to taste4 ,no4 #h4 ,,sago ,,jelly4 ,put in a pan with #c pints water1 #c oz4 sago1 #a oz4 sugar1 half a lemon peel1 cut very thin1 teaspoonful of ground cinnamon1 or a small stick of the same1 and a little salt2 boil about #ae minutes1 stirring constantly1 then add a little port1 sherry or madeira wine1 as the case will admit4 ,no4 #i4 ,,arrow-,,root ,,milk4 ,put in a pan #d oz4 arrow-root1 #c oz4 sugar1 the peel of half a lemon1 teaspoonful of salt1 #b pints of milk2 set it on the fire2 stir gently2 boil for ten minutes1 and serve4 ,if no lemons at hand1 a little essence of any kind will do4 ,when short of milk1 use half water--half an ounce of butter is an improvement4 ,no4 #aj4 ,,arrow-,,root ,,water4 ,put in a pan #c oz4 arrow-root1 #b oz4 white sugar1 the peel of a lemon1 teaspoonful of salt1 and #d pints water2 mix well1 set on the fire1 and boil for ten minutes4 ,serve hot or cold4 ,no4 #aa4 ,,rice ,,water4 ,put #g pints water to boil2 add #b oz4 rice1 washed1 #b oz4 sugar1 the peel of two-thirds of a lemon1 boil gently for three quarters of an hour1 or till reduced to #e pints4 ,strain and serve--use as a beverage4 ,no4 #ab4 ,,barley ,,water4 ,put in a saucepan #g pints water1 #b oz4 pearl barley2 stir now and then when boiling2 add #b oz4 white sugar1 the rind of half a lemon1 thinly peeled2 boil gently for two hours1 and serve1 either strained or with the barley left in4 ,no4 #ac4 ,,crimean ,,lemonade4 ,put in a basin #b tablespoonfuls of white or brown sugar1 a tablespoonful of lime juice1 mix well together1 and add one pint of water4 ,no4 #ad4 ,,citric ,,acid ,,lemonade4 ,dissolve #a oz4 citric acid in one pint of cold water2 add #a lb4 #i oz4 white sugar2 mix well to form a thick syrup2 then put in #ai pints cold water1 slowly mixing well4 ,no4 #ae4 ,,toast ,,and ,,water4 ,cut a piece of crusty bread about lb42 toast gently and uniformly to a light yellow color2 then place near the fire1 and when of a good brown chocolate1 put in a pitcher2 pour on it #c pints boiling water2 cover the pitcher1 and when cold1 strain--it is then ready for use4 ,never leave the toast in1 as it causes fermentation in a short time4 ,a piece of apple1 slowly toasted till it gets quite black1 and added to the above1 makes a very refreshing drink4 ,,taking ,,food4 ,,taking ,,food4 ,every careful observer of the sick will agree in this1 that thousands of patients are annually starved in the midst of plenty1 from want of attention to the ways which alone make it possible for them to take food4 ,this want of attention is as remarkable in those who urge upon the sick to do what is quite impossible to them1 as in the sick themselves who will not make the effort to do what is perfectly possible to them4 ,for instance1 to the large majority of very weak patients it is quite impossible to take any solid food before #aa ,a4 ,m41 nor then1 if their strength is still further exhausted by fasting till that hour4 ,for weak patients have generally feverish nights1 and1 in the morning1 dry mouths2 and1 if they could eat with those dry mouths1 it would be the worse for them4 ,a spoonful of beef-tea1 of arrowroot and wine1 of egg flip1 every hour1 will give them the requisite nourishment1 and prevent them from being too much exhausted to take at a later hour the solid food1 which is necessary for their recovery4 ,and every patient who can swallow at all can swallow these liquid things1 if he chooses4 ,but how often do we hear a mutton-chop1 an egg1 a bit of bacon1 ordered to a patient for breakfast1 to whom 7as a moment's consideration would show us7 it must be quite impossible to masticate such things at that hour4 ,again1 a nurse is ordered to give a patient a tea-cup full of some article of food every three hours4 ,the patient's stomach rejects it4 ,if so1 try a table-spoonfull every hour2 if this will not do1 a tea-spoonfull every quarter of an hour4 ,i am bound to say1 that ,i think more patients are lost by want of care and ingenuity in these momentous minuti in private nursing than in public hospitals4 ,and ,i think there is more of the entente cordiale to assist one another's hands between the ,doctor and his head ,nurse in the latter institutions1 than between the doctor and the patient's friends in the private house4 ,if we did but know the consequences which may ensue1 in very weak patients1 from ten minutes' fasting or repletion 7,i call it repletion when they are obliged to let too small an interval elapse between taking food and some other exertion1 owing to the nurse's unpunctuality71 we should be more careful never to let this occur4 ,in very weak patients there is often a nervous difficulty of swallowing1 which is so much increased by any other call upon their strength that1 unless they have their food punctually at the minute1 which minute again must be arranged so as to fall in with no other minute's occupation1 they can take nothing till the next respite occurs--so that an unpunctuality or delay of ten minutes may very well turn out to be one of two or three hours4 ,and why is it not as easy to be punctual to a minute8 ,life often literally hangs upon these minutes4 ,in acute cases1 where life or death is to be determined in a few hours1 these matters are very generally attended to1 especially in ,hospitals2 and the number of cases is large where the patient is1 as it were1 brought back to life by exceeding care on the part of the ,doctor or ,nurse1 or both1 in ordering and giving nourishment with minute selection and punctuality4 ,but in chronic cases1 lasting over months and years1 where the fatal issue is often determined at last by mere protracted starvation1 ,i had rather not enumerate the instances which ,i have known where a little ingenuity1 and a great deal of perseverance1 might1 in all probability1 have averted the result4 ,the consulting the hours when the patient can take food1 the observation of the times1 often varying1 when he is most faint1 the altering seasons of taking food1 in order to anticipate and prevent such times--all this1 which requires observation1 ingenuity1 and perseverance 7and these really constitute the good ,nurse71 might save more lives than we wot of4#a ,to leave the patient's untasted food by his side1 from meal to meal1 in hopes that he will eat it in the interval1 is simply to prevent him from taking any food at all4 ,i have known patients literally incapacitated from taking one article of food after another1 by this piece of ignorance4 ,let the food come at the right time1 and be taken away1 eaten or uneaten1 at the right time2 but never let a patient have something always standing by him1 if you dont wish to disgust him of everything4 ,on the other hand1 ,i have known a patient's life saved 7he was sinking for want of food7 by the simple question1 put to him by the doctor1 ,but is there no hour when you feel you could eat8 ,oh1 yes1 he said1 ,i could always take something at -- o'clock and -- o'clock4 ,the thing was tried and succeeded4 ,patients very seldom1 however1 can tell this2 it is for you to watch and find it out4 ,a patient should1 if possible1 not see or smell either the food of others1 or a greater amount of food than he himself can consume at one time1 or even hear food talked about or see it in the raw state4 ,i know of no exception to the above rule4 ,the breaking of it always induces a greater or less incapacity of taking food4 ,in hospital wards it is of course impossible to observe all this2 and in single wards1 where a patient must be continuously and closely watched1 it is frequently impossible to relieve the attendant1 so that his or her own meals can be taken out of the ward4 ,but it is not the less true that1 in such cases1 even where the patient is not himself aware of it1 his possibility of taking food is limited by seeing the attendant eating meals under his observation4 ,in some cases the sick are aware of it1 and complain4 ,a case where the patient was supposed to be insensible1 but complained as soon as able to speak1 is now present to my recollection4 ,remember1 however1 that the extreme punctuality in well-ordered hospitals1 the rule that nothing shall be done in the ward while the patients are having their meals1 go far to counterbalance what unavoidable evil there is in having patients together4 ,i have often seen the private nurse go on dusting or fidgeting about in a sick room all the while the patient is eating or trying to eat4 ,that the more alone an invalid can be when taking food1 the better1 is unquestionable2 and1 even if he must be fed1 the nurse should not allow him to talk1 or talk to him1 especially about food1 while eating4 ,when a person is compelled1 by the pressure of occupation1 to continue his business while sick1 it ought to be a rule ,,without ,,any ,,exception ,,whatever1 that no one shall bring business to him or talk to him while he is taking food1 nor go on talking to him on interesting subjects up to the last moment before his meals1 nor make an engagement with him immediately after1 so that there be any hurry of mind while taking them4 ,upon the observance of these rules1 especially the first1 often depends the patient's capability of taking food at all1 or1 if he is amiable and forces himself to take food1 of deriving any nourishment from it4 ,a nurse should never put before a patient milk that is sour2 meat or soup that is turned1 an egg that is bad1 or vegetables undone4 ,yet often ,i have seen these things brought in to the sick in a state perfectly perceptible to every nose or eye except the nurse's4 ,it is here that the clever nurse appears2 she will not bring in the peccant article1 but1 not to disappoint the patient1 she will whip up something else in a few minutes4 ,remember that sick cookery should half do the work of your poor patient's weak digestion4 ,but if you further impair it with your bad articles1 ,i know not what is to become of him or of it4 ,if the nurse is an intelligent being1 and not a mere carrier of diets to and from the patient1 let her exercise her intelligence in these things4 ,how often we have known a patient eat nothing at all in the day1 because one meal was left untasted 7at that time he was incapable of eating71 at another the milk was sour1 the third was spoiled by some other accident4 ,and it never occurred to the nurse to extemporize some expedient1--it never occurred to her that as he had had no solid food that day he might eat a bit of toast 7say7 with his tea in the evening1 or he might have some meal an hour earlier4 ,a patient who cannot touch his dinner at two1 will often accept it gladly1 if brought to him at seven4 ,but some how nurses never think of these things4 ,one would imagine they did not consider themselves bound to exercise their judgment2 they leave it to the patient4 ,now ,i am quite sure that it is better for a patient rather to suffer these neglects than to try to teach his nurse to nurse him1 if she does not know how4 ,it ruffles him1 and if he is ill he is in no condition to teach1 especially upon himself4 ,the above remarks apply much more to private nursing than to hospitals4 ,i would say to the nurse1 have a rule of thought about your patient's diet2 consider1 remember how much he has had1 and how much he ought to have to-day4 ,generally1 the only rule of the private patient's diet is what the nurse has to give4 ,it is true she cannot give him what she has not got2 but his stomach does not wait for her convenience1 or even her necessity4#b ,if it is used to having its stimulus at one hour to-day1 and to-morrow it does not have it1 because she has failed in getting it1 he will suffer4 ,she must be always exercising her ingenuity to supply defects1 and to remedy accidents which will happen among the best contrivers1 but from which the patient does not suffer the less1 because they cannot be helped4 ,one very minute caution1--take care not to spill into your patient's saucer1 in other words1 take care that the outside bottom rim of his cup shall be quite dry and clean2 if1 every time he lifts his cup to his lips1 he has to carry the saucer with it1 or else to drop the liquid upon1 and to soil his sheet1 or his bed-gown1 or pillow1 or if he is siting up1 his dress1 you have no idea what a difference this minute want of care on your part makes to his comfort and even to his willingness for food4 ,,what ,,food4 ,,what ,,food4 ,i will mention one or two of the most common errors among women in charge of sick respecting sick diet4--,one is the belief that beef tea is the most nutritive of all articles4 ,now1 just try and boil down a lb4 of beef into beef tea1 evaporate your beef tea and see what is left of your beef4 ,you will find that there is barely a teaspoonful of solid nourishment to half a pint of water in beef tea2 nevertheless there is a certain reparative quality in it1 we do not know what1 as there is in tea2--but it may safely be given in almost any inflammatory disease1 and is as little to be depended upon with the healthy or convalescent where much nourishment is required4 ,again1 it is an ever ready saw that an egg is equivalent to a lb4 of meat1--whereas it is not at all so4 ,also1 it is seldom noticed with how many patients1 particularly of nervous or bilious temperament1 eggs disagree4 ,all puddings made with eggs1 are distasteful to them in consequence4 ,an egg1 whipped up with wine1 is often the only form in which they can take this kind of nourishment4 ,again1 if the patient has attained to eating meat1 it is supposed that to give him meat is the only thing needful for his recovery2 whereas scorbutic sores have been actually known to appear among sick persons living in the midst of plenty in ,england1 which could be traced to no other source than this1 viz43 that the nurse1 depending on meat alone1 had allowed the patient to be without vegetables for a considerable time1 these latter being so badly cooked that he always left them untouched4 ,arrow-root is another grand dependence of the nurse4 ,as a vehicle for wine1 and as a restorative quickly prepared1 it is all very well4 ,but it is nothing but starch and water4 ,flour is both more nutritive1 and less liable to ferment1 and is preferable wherever it can be used4 ,again1 milk1 and the preparations from milk1 are a most important article of food for the sick4 ,butter is the lightest kind of animal fat1 and though it wants the sugar and some of the other elements which there are in milk1 yet it is most valuable both in itself and in enabling the patient to eat more bread4 ,flour1 oats1 groats1#c barley1 and their kind1 are1 as we have already said2 preferable in all their preparations to all the preparations of arrowroot1 sago1 tapioca1 and their kind4 ,cream1 in many long chronic diseases1 is quite irreplaceable by any other article whatever4 ,it seems to act in the same manner as beef tea1 and to most it is much easier of digestion than milk4 ,in fact1 it seldom disagrees4 ,cheese is not usually digestible by the sick1 but it is pure nourishment for repairing waste2 and ,i have seen sick1 and not a few either1 whose craving for cheese showed how much it was needed by them4#d ,but1 if fresh milk is so valuable a food for the sick1 the least change or sourness in it1 makes it of all articles1 perhaps1 the most injurious2 diarrha is a common result of fresh milk allowed to become at all sour4 ,the nurse therefore ought to exercise her utmost care in this4 ,in large institutions for the sick1 even the poorest1 the utmost care is exercised4 ,wenham ,lake ice is used for this express purpose every summer1 while the private patient1 perhaps1 never tastes a drop of milk that is not sour1 all through the hot weather1 so little does the private nurse understand the necessity of such care4 ,yet1 if you consider that the only drop of real nourishment in your patient's tea is the drop of milk1 and how much almost all ,english patients depend upon their tea1 you will see the great importance of not depriving your patient of this drop of milk4 ,buttermilk1 a totally different thing1 is often very useful1 especially in fevers4 ,in laying down rules of diet1 by the amounts of solid nutriment in different kinds of food1 it is constantly lost sight of what the patient requires to repair his waste1 what he can take and what he can't4 ,you cannot diet a patient from a book1 you cannot make up the human body as you would make up a prescription1--so many parts carboniferous1 so many parts nitrogeneous will constitute a perfect diet for the patient4 ,the nurse's observation here will materially assist the ,doctor--the patient's fancies will materially assist the nurse4 ,for instance1 sugar is one of the most nutritive of all articles1 being pure carbon1 and is particularly recommended in some books4 ,but the vast majority of all patients in ,england1 young and old1 male and female1 rich and poor1 hospital and private1 dislike sweet things1--and while ,i have never known a person take to sweets when he was ill who disliked them when he was well1 ,i have known many fond of them when in health who in sickness would leave off anything sweet1 even to sugar in tea1--sweet puddings1 sweet drinks1 are their aversion2 the furred tongue almost always likes what is sharp or pungent4 ,scorbutic patients are an exception4 ,they often crave for sweetmeats and jams4 ,jelly is another article of diet in great favor with nurses and friends of the sick2 even if it could be eaten solid1 it would not nourish2 but it is simply the height of folly to take oz4 of gelatine and make it into a certain bulk by dissolving it in water and then to give it to the sick1 as if the mere bulk represented nourishment4 ,it is now known that jelly does not nourish1 that it has a tendency to produce diarrha1--and to trust to it to repair the waste of a diseased constitution is simply to starve the sick under the guise of feeding them4 ,if #ajj spoonfuls of jelly were given in the course of the day1 you would have given one spoonful of gelatine1 which spoonful has no nutritive power whatever4 ,and1 nevertheless1 gelatine contains a large quantity of nitrogen1 which is one of the most powerful elements in nutrition2 on the other hand1 beef tea may be chosen as an illustration of great nutrient power in sickness1 co-existing with a very small amount of solid nitrogenous matter4 ,dr4 ,christison says that every one will be struck with the readiness with which certain classes of patients will often take diluted meat juice or beef tea repeatedly1 when they refuse all other kinds of food4 ,this is particularly remarkable in cases of gastric fever in which1 he says1 little or nothing else besides beef tea or diluted meat juice has been taken for weeks or even months1 and yet a pint of beef tea contains scarcely oz4 of anything but water1--the result is so striking that he asks what is its mode of action8 ,not simply nutrient-- oz4 of the most nutritive material cannot nearly replace the daily wear and tear of the tissues in any circumstances4 ,possibly1 he says1 it belongs to a new denomination of remedies4#e ,it has been observed that a small quantity of beef tea added to other articles of nutrition augments their power out of all proportion to the additional amount of solid matter4 ,the reason why jelly#f should be innutritious and beef too nutritious to the sick1 is a secret yet undiscovered1 but it clearly shows that careful observation of the sick is the only clue to the best dietary4 ,chemistry has as yet afforded little insight into the dieting of sick4 ,all that chemistry can tell us is the amount of carboniferous or nitrogenous elements discoverable in different dietetic articles4 ,it has given us lists of dietetic substances1 arranged in the order of their richness in one or other of these principles2 but that is all4 ,in the great majority of cases1 the stomach of the patient is guided by other principles of selection than merely the amount of carbon or nitrogen in the diet4 ,no doubt1 in this as in other things1 nature has very definite rules for her guidance1 but these rules can only be ascertained by the most careful observation at the bed-side4 ,she there teaches us that living chemistry1 the chemistry of reparation1 is something different from the chemistry of the laboratory4 ,organic chemistry is useful1 as all knowledge is1 when we come face to face with nature2 but it by no means follows that we should learn in the laboratory any one of the reparative processes going on in disease4 ,again1 the nutritive power of milk and of the preparations from milk1 is very much undervalued2 there is nearly as much nourishment in half a pint of milk as there is in a quarter of a lb4 of meat4 ,but this is not the whole question or nearly the whole4 ,the main question is what the patient's stomach can assimilate or derive nourishment from1 and of this the patient's stomach is the sole judge4 ,chemistry cannot tell this4 ,the patients stomach must be its own chemist4 ,the diet which will keep the healthy man healthy1 will kill the sick one4 ,the same beef which is the most nutritive of all meat and which nourishes the healthy man1 is the least nourishing of all food to the sick man1 whose half-dead stomach can assimilate no part of it1 that is1 make no food out of it4 ,on a diet of beef tea healthy men on the other hand speedily lose their strength4 ,i have known patients live for many months without touching bread1 because they could not eat bakers' bread4 ,these were mostly country patients1 but not all4 ,homemade bread or brown bread is a most important article of diet for many patients4 ,the use of aperients may be entirely superseded by it4 ,oat cake is another4 ,to watch for the opinions1 then1 which the patient's stomach gives1 rather than to read analyses of foods1 is the business of all those who have to settle what the patient is to eat--perhaps the most important thing to be provided for him after the air he is to breathe4 ,now the medical man who sees the patient only once a day1 or even only once or twice a week1 cannot possibly tell this without the assistance of the patient himself1 or of those who are in constant observation on the patient4 ,the utmost the medical man can tell is whether the patient is weaker or stronger at this visit than he was at the last visit4 ,i should1 therefore1 say that incomparably the most important office of the nurse after she has taken care of the patient's air1 is to take care to observe the effect of his food1 and report it to the medical attendant4 ,it is quite incalculable the good that would certainly come from such sound and close observation in this almost neglected branch of nursing1 or the help it would give to the medical man4 ,a great deal too much against tea#g is said by wise people1 and a great deal too much of tea is given to the sick by foolish people4 ,when you see the natural and almost universal craving in ,english sick for their tea1 you cannot but feel that nature knows what she is about4 ,but a little tea or coffee restores them quite as much as a great deal1 and a great deal of tea1 and especially of coffee1 impairs the little power of digestion they have4 ,yet a nurse1 because she sees how one or two cups of tea or coffee restores her patient1 thinks that three or four cups will do twice as much4 ,this is not the case at all2 it is1 however1 certain that there is nothing yet discovered which is a substitute to the ,english patient for his cup of tea2 he can take it when he can take nothing else1 and he often can't take anything else if he has it not4 ,i should be very glad if any of the abusers of tea would point out what to give to an ,english patient after a sleepless night1 instead of tea4 ,if you give it at #e or #f o'clock in the morning1 he may even sometimes fall asleep after it1 and get perhaps his only two or three hours' sleep during the twenty-four4 ,at the same time you never should give tea or coffee to the sick1 as a rule1 after #e o'clock in the afternoon4 ,sleeplessness in the early night is from excitement generally1 and is increased by tea or coffee2 sleeplessness which continues to the early morning is from exhaustion often1 and is relieved by tea4 ,the only ,english patients ,i have ever known refuse tea1 have been typhus cases1 and the first sign of their getting better was their craving again for tea4 ,in general1 the dry and dirty tongue always prefers tea to coffee1 and will quite decline milk1 unless with tea4 ,coffee is a better restorative than tea1 but a greater impairer of the digestion4 ,let the patient's taste decide4 ,you will say that1 in cases of great thirst1 the patient's craving decides that it will drink a great deal of tea1 and that you cannot help it4 ,but in these cases be sure that the patient requires diluents for quite other purposes than quenching the thirst2 he wants a great deal of some drink1 not only of tea1 and the doctor will order what he is to have1 barley water or lemonade1 or soda water and milk1 as the case may be4 ,lehman1 quoted by ,dr4 ,christison1 says that1 among the well and active1 the infusion of #a oz4 of roasted coffee daily will diminish the waste going on in the body by one-fourth1 and ,dr4 ,christison adds that tea has the same property4 ,now this is actual experiment4 ,lehman weighs the man and finds the fact from his weight4 ,it is not deduced from any analysis of food4 ,all experience among the sick shows the same thing4#h ,cocoa is often recommended to the sick in lieu of tea or coffee4 ,but independently of the fact that ,english sick very generally dislike cocoa1 it has quite a different effect from tea or coffee4 ,it is an oily starchy nut1 having no restoritive at all1 but simply increasing fat4 ,it is pure mockery of the sick1 therefore1 to call it a substitute for tea4 ,for any renovating stimulus it has1 you might just as well offer them chestnuts instead of tea4 ,an almost universal error among nurses is in the bulk of the food1 and especially the drinks they offer to their patients4 ,suppose a patient ordered #d oz4 brandy during the day1 how is he to take this if you make it into four pints with diluting it8 ,the same with tea and beef tea1 with arrowroot1 milk1 c4 ,you have not increased the nourishment1 you have not increased the renovating power of these articles1 by increasing their bulk1 you have very likely diminished both by giving the patient's digestion more to do1 and most likely of all1 the patient will leave half of what he has been ordered to take1 because he cannot swallow the bulk with which you have been pleased to invest it4 ,it requires very nice observation and care 7and meets with hardly any7 to determine what will not be too thick or strong for the patient to take1 while giving him no more than the bulk which he is able to swallow4 ,,footnotes #a ,a patient should never be asked if he will have any particular article of food2 let it be prepared1 and brought to him1 without any questioning on the part of the nurse4 #b ,why1 because the nurse has not got some food to-day which the patient takes1 can the patient wait four hours for food to-day1 who could not wait two hours yesterday8 ,yet this is the only logic one generally hears4 ,on the other hand1 the other logic1 viz3 of the nurse giving the patient a thing because she has got it1 is equally fatal4 ,if she happens to have a fresh jelly1 or fresh fruit1 she will frequently give it to the patient half an hour after his dinner1 or at his dinner1 when he cannot possibly eat that and the broth too--or1 worse still1 leave it by his bed-side till he is so sickened with the sight of it1 that he cannot eat it at all4 #c ,groats1 or grits1 a coarse ground corn meal1 or very small hominy1 fanned and sifted4 ,this can be prepared at any country corn mill1 is a cheap and valuable article of diet for the sick4 ,it can be boiled or baked4 ,in the latter form1 a sauce made with a little sugar1 butter and lemon juice1 or vinegar1 renders it very palatable4 ,when boiled it is usually eaten with a little butter and salt4 #d ,in the diseases produced by bad food1 such as scorbutic dysentery and diarrha1 the patient's stomach often craves for and digests things1 some of which certainly would be laid down in no dietary that ever was invented for sick1 and especially not for such sick ,these are fruit1 pickles1 jams1 gingerbread1 fat of ham or bacon1 suet1 cheese1 butter1 milk4 ,these cases ,i have seen not by ones1 nor by tens1 but by hundreds4 ,and the patient's stomach was right and the book was wrong4 ,the articles craved for1 in these cases1 might have been principally arranged under the two heads of fat and vegetable acids4 ,there is often a marked difference between men and women in this matter of sick feeling4 ,women's digestion is generally slower4 #e ,chicken broth1 with the fat well skimmed off1 is1 to most patients1 more palatable than beef tea4 #f ,another most excellent dietetic article is biscuit jelly1 made according to the following formula3 ,,biscuit ,,jelly4--,biscuit1 crushed1 #d oz4--cold water1 #b quarts2 soak for some hours2 boil to one half2 strain2 evaporate to one pint2 then flavor with sugar1 red wine and cinnamon4 ,parched ,corn1 powdered and sweetened to suit the taste1 is recommended as a pleasant and nutritious diet for invalids4 ,in a ,southern convalescent1 one of the most desirable things that can be given them is thin corn meal1 ground1 well boiled1 seasoned with salt1 and presented while hot4 #g ,it is made a frequent recommendation to persons about to incur great exhaustion1 either from the nature of the service1 or from their being not in a state fit for it1 to eat a piece of bread before they go4 ,i wish the recommenders would themselves try the experiment of substituting a piece of bread for a cup of tea or coffee1 or beef tea1 as a refresher4 ,they would find it a very poor comfort4 ,when soldiers have to set out fasting on fatiguing duty1 when nurses have to go fasting in to their patients1 it is a hot restorative they want1 and ought to have1 before they go1 not a cold bit of bread4 ,and dreadful have been the consequences of neglecting this4 ,if they can take a bit of bread with the hot cup of tea1 so much the better1 but not instead of it4 ,the fact that their is more nourishment in bread than in almost anything else has probably induced the mistake4 ,that it is a fatal mistake there is no doubt4 ,it seems1 though very little is known on the subject1 that what assimilates itself directly1 and with the least trouble of digestion with the human body1 is the best for the above circumstances4 ,bread requires two or three processes of assimilation1 before it becomes like the human body4 ,the almost universal testimony of ,english men and women who have undergone great fatigue1 such as riding long journeys without stopping or sitting up for several nights in succession1 is that they could do it best upon an occasional cup of tea--and nothing else4 ,let experience1 not theory1 decide upon this as upon all other things4 #h ,in making coffee1 it is absolutely necessary to buy it in the berry and grind it at home4 ,otherwise you may reckon upon its containing a certain amount of chicory1 at least4 ,this is not a question of the taste1 or of the wholesomeness of chicory4 ,it is that chicory has nothing at all of the properties for which you give coffee4 ,and therefore you may as well not give it4 ,again1 all laundresses1 mistresses of dairy-farms1 head nurses1 7,i speak of the good old sort only--women who unite a good deal of hard manual labor with the head-work necessary for arranging the day's business1 so that none of it shall tread upon the heels of something else17 set great value1 ,i have observed1 upon having a high-priced tea4 ,this is called extravagant4 ,but these women are extravagant in nothing else4 ,and they are right in this4 ,real tea-leaf tea alone contains the restorative they want2 which is not to be found in sloe-leaf tea4 ,the mistresses of houses1 who cannot even go over their own house once a day1 are incapable of judging for these women4 ,for they are incapable themselves1 to all appearance1 of the spirit of arrangement 7no small task7 necessary for managing a large ward or dairy4 ,,science ,,of ,,war6 ,,tactics ,,for ,,officers ,,of ,,infantry1 ,,cavalry ,,and ,,artillery4 ,,arranged ,,and ,,compiled ,,by ,l4 v4 ,,buckholtz4 ,one ,volume1 #abmo1 ,price #ge cts4 by mail1 post paid4 ,,armory1 ,,richmond1 ,,va41 ,jan'y #h1 #ahfa4 ,j4 ,w4 ,,bandolph--,dear ,sir3--,i have only had time to look over the ,military work of ,capt4 ,buckholtz1 because of my pressing duties1 yet ,i am satisfied that1 if printed1 much valuable information to our citizen soldiery will be furnished4 ,the popular works upon military matters1 now before the public1 are confined to ordinary drills and parades4 ,what is now wanted1 is a treatise going to show when the various movements of ,artillery1 ,cavalry1 ,infantry and ,rifle1 as taught in their respective drills1 should be used in presence of an enemy1--what grounds should be selected for battle and encampment--what precautions to be taken when advancing or retreating--when to act in column--when in line1 how to post the different arms to act most favorably--information most essential to success1 and without which1 no matter how personally brave troops may be1 they are exposed to almost certain disaster in presence of an equal number of well drilled and well manuvered troops1 and this information ,capt4 ,buckholtz furnishes in his work4 ,i have no hesitation in recommending it4 ,very respectfully yours1 ,,charles ,,dimmock1 ,capt41 c41 c4 ,published and for sale by ,j4 ,w4 ,,randolph1 ,richmond1 ,va4 ,also for sale by ,booksellers generally4 ,,southern ,,book ,,publishing ,,house1 ,established #ahcc4 ,j4 ,w4 ,,randolph1 ,bookseller1 ,publisher1 ,stationer ,,and ,,music ,,dealer1 ,offers on the best terms for cash or approved credit1 the largest assortment of goods in his line to be found south of ,philadelphia4 ,,the ,,stock ,,embraces ,,law1 ,,medicine1 ,,theology1 ,,history1 ,,biography1 ,,politics1 ,,school1 ,,classics1 ,,juvenile1 ,,novels1 ,,poetry1 and ,,miscellaneous ,,books1 in ,english and other languages4 ,particular attention given to the collection of ,rare ,works4 ,books imported to order4 ,,american1 ,,english and ,,french ,,stationery ,of the best quality4 ,a large stock of ,,standard ,,music1 and all the ,new ,popular ,pieces are for sale soon as published4 ,,blank ,,books made to order1 and all kinds of ,,book-,,binding executed in good style4 ,,catalogues will be mailed to all who send a stamp to pay the postage4 ,,old ,,books ,taken in ,exchange for ,new ,works4 ,j4 ,w4 ,,randolph1 #aba ,,main ,,street1 ,richmond1 ,va4 ,,new ,,military ,,work ,,on ,,infantry ,,camp ,,duty1 ,,field ,,fortification1 ,,and ,,coast ,,defense4 ,prepared and arranged by ,,capt4 ,l4 ,v4 ,,buckholtz1 with plates1 #afmo4 muslin4 ,price #ej cts4 by mail1 post paid4 ,,recommendations4 ,this is a mere pocket-book in size1 but it is crowded with instruction for military men--instruction gathered and condensed from the great bulk of works on military science4 ,it encloses grains of wheat1 threshed1 as it were1 out of the great stack--is simple1 convenient and comprehensive4 ,it is from the pen of ,captain ,buckholtz1 of this city1 a gentleman who has seen service on the continent of ,europe1 and who is an accomplished officer4--,richmond ,dispatch4 ,we are always pleased to meet with a ,southern book1 one written1 printed and bound in our own section by our own people1 and we therefore greet with pleasure two military works now before us1 by ,captain ,buckholtz1 and published by ,j4 ,w4 ,randolph1 ,richmond4 ,the first is ,on ,infantry ,camp ,duty1 ,field ,fortification1 and ,coast ,defense4 ,under the head of ,infantry ,camp ,duty we are instructed in out guards1 patrols1 vanguard1 side-guard1 rear guard1 ambuscade1 surprise1 and transports4 ,in ,field ,fortification we have instructions on fortifications1 regularly constructed forts1 attack and defense1 fortresses1 and a description of the principal parts of fortified works4 ,the chapter on ,coast ,defense is most excellent4 ,as an elementary work on the subjects treated1 this book has no superior1 and we commend it to our military4 ,the second book is1 ,tactics for ,officers of ,infantry1 ,cavalry and ,artillery4 ,this is a most complete military work1 comprising instruction in the three departments of the army1 and contains much information which we have never met with in the popular military works of the day4--,norfolk ,southern ,argus4 ,published and for sale by ,j4 ,w4 ,,randolph1 ,richmond1 ,va4 ,also for sale by ,booksellers generally4 ,,plantation ,,book4 ,,plantation and ,,farm ,,instruction1 ,,regulation1 ,,record1 ,,inventory and ,,account ,,book4 ,for the use of ,managers of ,estates1 and for the better ordering and management of plantation and farm business in many particulars4 ,by a ,southern ,planter4 ,order is ,heaven's first law4 ,new and improved edition1 cap folio1 half calf1 price #a4ej4 ,also a larger edition1 for ,,cotton ,,plantations1 price #b4jj4 ,either sent by mail1 post paid4 ,the author of this book is one of the most successful farmers in the ,southern ,states1 and the systematic use of it has added tens of thousands of dollars to his estate4 ,we consider it as indispensable to the farmer as the ledger to the merchant4--,n4 ,c4 ,planter4 ,this book supplies a real want on every plantation4--,southern ,planter4 ,this is a most admirable work1 and one which every farmer should possess4--,american ,farmer4 ,every farmer who will get one of these books1 and regulate all his movements by its suggestions1 cannot fail to realize great benefits from it4 ,we cannot too highly commend it to the consideration of agriculturists4--,richmond ,whig4 ,it will prove a most valuable assistant to the planter1 manager or overseer1 and a work that will facilitate them greatly in the transaction of business4--,richmond ,dispatch4 ,we hope many farmers will buy the work and make an effort to keep things straight4--,southern ,planter4 ,the form is concise and methodical1 while it embraces everything appropriate to such records4--,plough1 ,loom and ,anvil4 ,it is the result of mature experience and observation--,methodist ,quarterly ,review4 ,it is full of useful information4--,richmond ,enquirer4 ,a friend1 in whose judgment we have great confidence1 and who is one of the best farmers in ,virginia1 assures us that this publication is one of real value to ,southern agriculturalists4--,southern ,literary ,messenger4 ,published and for sale by ,j4 ,w4 ,,randolph1 ,richmond1 ,va4 ,also for sale by ,booksellers generally4 99 99 99 99 99 ,transcriber's ,notes ,every effort has been made to replicate this text as faithfully as possible1 including obsolete and variant spellings1 missing punctuation and other inconsistencies4 ,italic text is denoted by underscores