Golden rules of health, and hints to dyspeptics : with special reference to diet, exercise, air, temperature, ventilation, hygrometry, influence of domestic habits : together with remarks on allopathy, hydropathy, aeropathy, thermopathy, psychropathy, homoeopathy, thumpingpathy, healingpathy, killingpathy &c., &c., &c. / by Joel H. Ross.

  • Ross, Joel H.
Date:
1849
Catalogue details

Licence: Public Domain Mark

Credit: Golden rules of health, and hints to dyspeptics : with special reference to diet, exercise, air, temperature, ventilation, hygrometry, influence of domestic habits : together with remarks on allopathy, hydropathy, aeropathy, thermopathy, psychropathy, homoeopathy, thumpingpathy, healingpathy, killingpathy &c., &c., &c. / by Joel H. Ross. Source: Wellcome Collection.

Provider: This material has been provided by the National Library of Medicine (U.S.), through the Medical Heritage Library. The original may be consulted at the National Library of Medicine (U.S.)

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    hours to digest it; but when eaten raw, with a little vine- gar, two hours are sufficient. Articles of food whether cooked or raw, which the stomach will digest with the greatest facility at one time, will be like a stone in that organ, perfectly unaltered for hours, at another. The sto- mach will tolerate a certain kind of food to-day, which it will not to-morrow. And the amount which is absolutely indispensible at one time, might prove fatal at ano- ther. It is often said, that every man can best judge for himself^ how, and what he ought to eat. There is far more truth in this saying, than there would be, if it should be said, every man acts wisely in selecting his food. Every intelligent man can best judge for himself what effect cer- tain articles of diet produce, and thus decide what will be the probable result of their use, provided he will be more careful to consult his feelings an hour or two after eating, than his palate at the table. There is probably no article of food so much abused both in making and eating, as bread. A reform in this de- partment, is much demanded, and would be attended with most precious results. To make bread, appears to be a very simple process. Yet strange as it may seem, some men, and women too, practice the art all their days, and hardly make a good loaf. One would suppose that many believe that almost anything in the shape of dough, thrust into a hot oven, ought to come out good bread, and if it does not, almost anybody is to blame, but the baker. It is first made too soft or too hard. It is raised too much, or too little. The oven is too hot, or too cold—or the bread is left in too long, or taken out too soon. Three hints to