A manual of diet and regimen |
Autres éditions - Tout afficher
A Manual of Diet and Regimen for Physician and Patient Horace Benge Dobell Affichage du livre entier - 1870 |
A Manual of Diet and Regimen for Physician and Patient Horace Benge DOBELL Affichage du livre entier - 1872 |
Expressions et termes fréquents
24 hours absolute Alcohol acute pleurisy Alcohol Table analyses Apoplexy Arrowroot article of food avoird avoirdupois baths Beef BEEF-TEA body boiled Bread Broth Burgundy Butter Carbon Cheese Chocolate cider Claret Cocoa Coffee cold water contain cooked diet and regimen Diet Tables Dobell Eggs Emphysema Farrants Flour fluid ounces fluid Ozs Food for 24 fresh Gela isinglass liberty to adopt liberty to take Liquid lung Madeira marked matter 1.89 Total meal mode of dressing Moselle mutton oatmeal ordinary health ounces Patient physical signs PHYSICIAN Plastic matter 1.89 plates pleurisy pneumothorax PORT WINE posture Potatoes Proximate principles PUDDING quantity Rest and Change Rice rine Rule Saccha Saccha-Carbon Saccharine Sauterne Second stage Sherry sleep specimens SPIRITUOUS LIQUORS stage of acute stage of pneumonia Suet temperature tuberculous cavity United Kingdom ventilation Vermicelli vestiges of disease warm water 1 pint weight of absolute Whisky woollen دو دو
Fréquemment cités
Page 25 - I found no Sherry, Port, Madeira, or Champagne that did not contain more or less uncrystallisable sugar ; (two samples of Sherry excepted, which were free from sugar.) I met with no Claret, Burgundy, Rhine, or Moselle wine, (excepting only one sample of Sauterne,) which was not free from every kind of sugar. Usually spirits contain no sugar ; but one specimen of genuine French brandy had some cane-sugar added to it.
Page 25 - Mulder's treatise, gives numerous results of experiments made regarding the acidity of wines by Prout, Liebig, Fresenius, and himself. His general conclusions are, that, ' proceeding from the least acid wine to the most acid, we have Sherry, Port, Champagne, Claret, Madeira, Burgundy, Rhine wine, Moselle. The least acid fluids examined were Geneva and whisky ; then rum, brandy, ale, porter, stout : the wines were all more acid than the malt liquids.
Page 36 - Put one tablespoonful of rum, brandy, or whisky into half a pint of new milk, and mix well by pouring several times from one vessel to another. Bilious persons should heat the ram in a spoon over a lamp before adding it to the milk.
Page 36 - J pint of water, warm till all is dissolved, then add the wine, strain through muslin and set to jelly.
Page 36 - Put a tablespoonful of shredded beef-suet into £ pint of fresh milk, warm it sufficiently to completely melt the suet, then skim it, pour it into a warm glass or cup, and drink it before it cools. If there is any difficulty in digesting the suet add 10 gr.
Page 25 - Hence proceeding from the least acid wine to the most acid we have Sherry, Port, Champagne, Claret, Madeira, Burgundy, Rhine wine, Moselle. The least acid fluids examined were Geneva and Whiskey ; then Rum, Brandy, Ale, Porter, Stout ; the wines were all more acid than the malt liquids. The nature of the acid was not absolutely determined, but a volatile acid distils over from wine, which is not acetic acid ; and the action of polarised light shews that tartaric acid is seldom present ; hence the...
Page 12 - ... different changes of the season and of the weather. 9. Over-clothing, ie, such as keeps the body perspiring while at rest, or produces perspiration under very slight exertion, should be avoided, especially over-clothing of any one part of the body by which it is kept hotter than the other parts. 10. It is of the greatest importance to keep the feet dry and as warm as the rest of the body. If the weather is damp, this can only be done by wearing goloshes when out of doors. (See Bathing). This...
Page 25 - Stout . . . 45 to 64 ..= 45 to 64 The fluids examined may be arranged in the following order, commencing with those which contain no sugar, and ending with the most saccharine. Geneva, Rum, Whiskey, Claret, Burgundy, Rhine, Moselle. These have no sugar. Brandy, Sherry, Madeira, Champagne, Port, Cider, Porter, Stout, Malmsey, Ale, Tokay, Samos, Paxarete, Cyprus.
Page 20 - Enough drills should be provided so that a sufficient number will always be available for use, even while some are being sharpened. When no blacksmith is regularly employed, the number of drills should be greatest. In such case, tool sharpening should be done but once a day, either the first thing in the morning or the last thing at night, by the drill crew. When the crew do their own sharpening, it is advisable to give the sharpener 50 cents or a dollar a day above the ordinary wage and arrange...