1892 The flowing bowl when and what to drink (1892, c1891)

PHYSIOLOGY AND DIET.

45

A man in normal condition, and by nor-

beverages.

mal work, requires, per day:

3X oz. of albumen, 3 oz. of fat, 8 oz. of starch and sugar, .8 oz. of salt, 80 oz. of water.

From this table we see that the fluids are about five times as great as the solids. If this quantity of liquids is not duly supplied, we suffer from a feeling which we call thirst. Beverages are therefore of the highest hygienic and dietetic importance. In accordance with the highest medical authorities we divide them into:

mineral

acetous

water,

waters,

1. Refreshing beverages:

waters. 2. Nutritive beverages: emulsions and decoctions of fruits, plants, grain, oats, milk, beef tea, and chocolate.

3. Aromatic beverages: coffee and tea.

4. Alcoholic beverages: wine, beer, alcohol and all fermented drinks.

To build up a healthy body we know that liquids are very important; but we know also that they are still more important in cases of sickness, fever, and all dis- eases of the digestive apparatus, when the epithelium is unable to absorb anything but liquids. A look upon the different recipes in this book shows that these drinks, especially the mixed ones, satisfy all requirements, i.e., they are refreshing, nutritive, aro-