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.




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THE SKETCH-BOOK