_Abridged from Mr. Richards's Treatise on Nervous Disorders._
The object of eating ought not to be, exclusively, the satisfying of the
appetite. It is true that the sensation of hunger admonishes us, and
indeed, incites us to supply the wants of the body; and that the abatement
of this sensation betokens that such want has been supplied; so far the
satisfying of the appetite is a matter of consideration; but a prudent
person will observe the mode in which the appetite is best satisfied, and
the frame, at the same time, most abundantly nourished, for this ought to
be the chief object of feeding. There is much truth in the homely adage,
that "what is one man's meat is another man's poison," and a person who
has been _muscled_[1] will, if he wishes to enjoy his health, rigidly
eschew that piscatory poison. So, also, will an individual with a bilious
habit avoid fat pork; and those whose stomachs are flatulent will not
inordinately indulge in vegetables. Captain Barclay, whose knowledge in
such matters was as extensive as that of most persons, informs us that our
health, vigour, and activity must depend upon our diet and exercise.
[1] We frequently hear of people being _muscled_; and it is generally
supposed that the mischief is produced by some specifically poisonous
quality in the fish. I have seen many cases, but I could discover
nothing to confirm this popular opinion. In some instances, only one
of a family has been affected, while all partook of the same muscles.
I have known exactly the same symptoms produced by pork, lobsters, and
other shell-fish, and can attribute them to nothing more than an
aggravated state of indigestion.
A leading rule in diet, is never to overload the stomach; indeed,
restriction as to _quantity_ is far more important than any rule as to
_quality_. It is bad, at all times, to distend the stomach too much; for
it is a rule in the animal economy, that if any of the muscular cavities,
as the stomach, heart, bowels, or bladder, be too much distended, their
tone is weakened, and their powers considerably impaired.
The consideration of diet might be rendered very simple, if people would
but make it so; but from the volumes which have been recently written on
diet and digestion, we might gather the alarming information that nearly
every thing we eat is pernicious. Far be it from me to adopt such a
discouraging theory. My object is rather to point out what is good, than
to stigmatize what is bad--to afford the patient, if I can, the means of
comfort and enjoyment, and not to tell him of his sufferings, or of the
means of increasing them.
To "eat a little and often," is a rule frequently followed, because it is
in accordance with our feelings; but it is a very bad rule, and fraught
with infinite mischief. Before the food is half digested, the irritable
nerves of the upper part of the stomach will produce a sensation of
"craving;" but, it is sufficiently evident that, to satisfy this "craving,"
by taking food, is only to obtain a temporary relief, and not always even
that, at the expense of subsequent suffering. There can be no wisdom in
putting more food into the stomach than it can possibly digest; and, as
all regularity is most conducive to health, it is better that the food
should be taken at stated periods. I do not by any means interdict the use
of meat; on the contrary, _fresh_ meat, especially beef and mutton,
affords great nutriment in a small compass. "Remember," says Dr. Kitchiner,
"that an ounce of beef contains the essence of many pounds of hay, turnips,
and other vegetables;" and, we should bear in mind, also, that no meat
arrives at perfection that is not full-grown. Beef and mutton are
consequently better than veal or lamb, or "nice young pork." To these such
vegetables may be added, as are easy of digestion, and such as usually
"agree" with the individual. If, however, the stomach and bowels be very
irritable, and their powers much impaired--if the tongue be dry, and its
edges more than commonly red, vegetable diet ought to be considerably
restricted. Peas, beans, the different kinds of greens, and all raw fruits,
should be avoided, and potatoes, properly boiled, with turnips and carrots,
ought to constitute the only varieties. I have seen the skins of peas, the
stringy fibres of greens, and the seeds of raspberries and strawberries,
pass through the bowels no further changed, than by their exposure to
maceration; and it is not necessary to point out the irritation which
their progress must have produced, as they passed over the excited and
irritable surface of the alimentary canal.
* * * * *