This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1896 Excerpt: ... the patient prefers a good claret or Burgundy at this time, there is no objection to his having an equivalent quantity of these wines. They agree best when taken diluted with a like quantity of water. During convalescence from acute febrile maladies great care is still needed in the supervision of the diet. This is ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1896 Excerpt: ... the patient prefers a good claret or Burgundy at this time, there is no objection to his having an equivalent quantity of these wines. They agree best when taken diluted with a like quantity of water. During convalescence from acute febrile maladies great care is still needed in the supervision of the diet. This is especially the case in convalescence from typhoid fever, when great firmness is often needed in resisting the patient's urgent entreaties for a more liberal and more vaiied diet. The appetite is often voracious, and the craving for food, after the prolonged period of inanition he has passed through, is almost irresistible. But it must always be remembered that the digestive powers are still very limited, and that any solid food that escapes digestion in the stomach may act as an irritant in passing along the intestines, still the seat of slowly-healing ulcerative and inflammatory changes. It has been, again and again, observed that the smallest indulgence in solid food during the first few days of convalescence from typhoid is frequently followed by a rise of temperature and sometimes by a serious relapse. It is needful, therefore, that for the first week or ten days of convalescence a fluid dietary should still be maintained: a little well-soaked bread-crumb, rubbed through a fine sieve, may be added to clear soups or beef-tea, or these may be slightly thickened with ground rice or well-baked flour. The digestion of the patient must, however, be carefully watched for any symptoms of dyspepsia. More consistent farinaceous foods--rice-milk, sago, tapioca, arrowroot--may next be given in small quantities at a time, and small quantities of pounded meat may be mixed with clear soup or light broth. Custard puddings with fruit jelly are nutritious, an...
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