A treatise on the stomach and its trials / by J.C. Eno.

  • Eno, J. C.
Date:
[1870?]
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the stomach and its trials / by J.C. Eno. Source: Wellcome Collection.

    9/82 (page 7)
    Allow me to give an instance. Dr. Druitt, speaking on the use of raw meat in cases of Dyspepsia and Diarrhoea, says : ‘ I learned the use of raw meat as a remedy for Diarrhoea from the late estimable Professor Trousseau, during a visit paid to his clinique, in Paris, in 1851. Since that time I have had abundant opportunities of proving its efficacy; and, although I know it is largely used by some physicians, it may not be un¬ seasonable at the present time to call attention to it, and encourage its more general use.’ Farther on, the Doctor gives his reasons why ‘ raw meat,’ peculiarly prepared, becomes so powerful in assisting Nature to do her own work. The reasons may be summed up in this—that it furnishes the most effi¬ cient kind of nutriment, with the least inconvenience to the stomach from bulk, and is of speedy digestion. In the Appendix to this pamphlet, I give the form in which this mod is prepared, along with others on ‘Invalid Cookery’— ‘ How best the fickle fabric to support Of mortal man ’ —and beg the reader to remember that the first condition of health is that nutritious matter be introduced into the system, and properly assi¬ milated. In the animal body, the food, when proper, is the fuel by which, with a proper supply of oxygen, we obtain the heat given out during combustion—the muscular fibre,' cellular tissue, nervous matter, bones, and our blood, from which all parts of the system are developed. I conelude this section or chapter by repeating that our bodies exist, grow, and attain their plenitude under the natural law, that when the body is supplied with properly selected food, it returns to, or maintains, the normal condition and the fullest vital force—that, in cases of weak¬ ness or Dyspepsia, Raw Meat Jelly, milk, eggs, and similar light, nourishing food, supply a good material, and which, if perfectly digested, will result in vigorous health. DYSPEPSIA —a word derived from the Greek, meaning to digest with difficulty— may be considered as of two kinds. First, that which arises from de¬ rangements, more or less severe, of the Mucous Structure, and which may involve any portion of that Structure, and so may be called Mucous Dyspepsia ; or, second, that kind which, originating in brain exhaustion and spinal irritation, results in the inflammation of the nerves of the stomach, and so may be called Nervous Dyspepsia. The symptoms