things are nauseous; for this reason ice cream bought at
confectioners' is often rejected. Salt also must be used with
caution, if the mouth and lips are tender, as is often the case;
use the salt sparingly in all broths, etc.

If your patient cannot take milk, when, as in typhoid fever, the
doctor wishes the diet to be wholly or for the most part of milk,
try at first to remove the thick, bad taste by giving a little
pure water or carbonic acid water after it. If that will not do,
mix the carbonic acid water with it, and have both nice and cold.
If a glass of milk is too much (and it will be in nine cases out
of ten, especially if it is cold), give half a glass; if that is
still too much, give quarter of a glass, or put more water with
it. Never repeat a dose (of food) if it nauseates the patient.
Make some change in quantity or quality, and you will, if you
watch carefully, find out the right proportions.

A person lying flat down in bed cannot, of course, drink from a
glass or cup, and a feeding cup is apt, by pouring too freely, to
cause choking. A bent glass tube is the best arrangement, the
patient can drink easily through this, and can regulate by
sucking, the rapidity with which the food is taken. The tube
should be cleaned immediately after each using, and if any beef
tea or other food cannot be dislodged by letting water run through
it, pass a string with a knot tied in it, through. Make the knot
big enough to touch all sides of the tube, have it thoroughly wet,
and the cleansing will be easily and quickly accomplished. If a
patient prefers drinking from a glass, and can be raised in bed,
always lay a napkin under the chin before you give the drink, and
on no account have the glass or cup more than half full, if you