2. Soda Water. The drinking of this during, or immediately after, dinner, is a pregnant source of dyspepsia. By inflating the stomach at such a period, we inevitably counteract those muscular contractions of its coats which are essential to chymification. The quantity of soda thus introduced scarcely deserves notice: with the exception of the carbonic acid gas, it may be regarded as water, more mischievous, only, in consequence of the exhilarating quality inducing the individual to swallow it at a time when be should not require the more simple fluid. Late discoveries have shewn, that the carbonic acid exists in a liquid state in soda water; when, therefore, it is hastily drunk, it robs the stomach of a certain portion of heat as it passes from a liquid into a gaseous state; and, consequently, cools, as well as distends that organ.

Having proceeded thus far, Dr. Paris next examines into the nature and qualities of fermented liquors, and for this subject, most ably handled, we must unavoidably refer to the work itself, and we do so the more confidently, because we have, in a recent Number of our Journal, devoted an article to ancient and modern wines.

"Malt liquors differ from wines in several essential points; they contain a much larger proportion of nutritive matter, and a less proportion of spirit; while they contain a peculiar bitter and narcotic principle derived from the hop. It would appear that the extractive matter furnished by the malt is highly nutritive; and we accordingly find, that those persons addicted to such potations are, in general, fat. Where,, however, they are indulged in to any extent, without a corresponding degree of exercise, they induce a plethoric state of the body, and all the diseases consequent upon such a condition." "Ale, when taken without precaution, is liable to disturb the digestive organs. The addition of the hop increases the value of the liquor, by the grateful stimulus which it imparts, and in some measure redeems it from those vices with which it might otherwise be charged. To those, therefore, whose diet is not very nutritive, ale may be considered, not only as an innocent, but as a salubrious article; and happy is that country whose labouring classes prefer such a beverage to the mischievous potations of ardent spirit. These remarks, however, cannot apply to those classes of the community who fare sumptuously every day.' They will not require

Henderson on Ancient and Modern Wines, No. 8, 1826, April. New

Series.

"This fact is so generally admitted by all those who are skilled in the art of training, that a quantity of ale is taken at every meal by the pugilist who is endeavouring to screw himself up to his fullest strength. Jackson, the celebrated trainer, affirms, if any person accustomed to drink wine would but try malt liquor for a month, he would find himself so much the better for it, that he would soon take the one, and abandon the other."

a nutritive potation of such a character; and light wines have accordingly, in these days of luxury, very properly superseded its use: but I am not disposed to extend this remark to its more humble companion, table beer. I regard its dismissal from the tables of the great as a matter of regret; its slight, but invigorating, bitter is much better adapted to promote digestion than its more costly substitutes. But it should be soft and mild; for, when stale and hard, it is likely to disturb the bowels, and occasion effects the very opposite to those it is intended to produce. Nor ought it to have too great a proportion of hops, but should be thoroughly fermented and purified. Sydenham always took a glass of small beer at his meals, and he considered it as a preservative against gravel.

"The great division of malt liquors is into small beer, ale, and porter." 147-8.

We are much pleased with the above observations, as well as with those which follow on ale, porter, and ardent spirits; and to the truth of them we have long been converts.

It is now that Dr. Paris attempts an estimate of the nutritive and digestible qualities of several species of aliment, as derived from the application of the physiological and chemical principles established in his preceding pages. Compelled as we are, by defined limits, to disregard his remarks on milk, which, although fluid, is, in fact, a mixture of solid and liquid aliment, and separable into three proximate ingredients, cream, curd, and whey, we proceed in regular analytic order.

Eggs, in point of nutriment and digestibility, may be classed next to milk; but their qualities will greatly depend upon the manner in which they are cooked. When raw, they are certainly not so easily digested as when lightly boiled, so as slightly to coagulate their albuminous principle; but if this be carried too far, they are converted into a hard mass, which requires all the powers of the stomach for its chymification. This is, however much accelerated by the use of vinegar as a condiment. Eggs singularly disorder some stomachs, even in the smallest quantity; while, in others, they are harmless :-When raw, they are laxative; and, when cooked, apt to engender constipation.

Fish has been generally considered as holding a middle rank between the flesh of warm-blooded animals and vegetable food. It is less nutritive than mutton or beef; but the health and vigour of the inhabitants of fishing-towns, demonstrate that it is sufficiently nourishing for active life. To satisfy the appetite, a large quantity is requisite; and the appetite returns sooner than after a diet of meat. Nor does fish produce the same stimulus to the body; the pulse is not strengthened as from a

repast of flesh; and that febrile excitement is wanting which attends the digestion of the more nutritious viands. Hence, fish affords a most valuable article of diet to invalids, labouring under particular disorders; since it furnishes a chyle moderately nutritive, yet not highly stimulant. Fish does not need a laborious operation of the stomach; and is also free from the objections urged against liquid or gelatinous food. Such a diet is not calculated to restore debilitated habits, and, in such cases, is altogether inadmissible, except when the digestive_powers are unable to convert stronger aliment into chyle. From its low stimulant power, fish requires condiments; and, consequently, salt appears to be an essential accompaniment.

"Fish have been arranged under three divisions; viz. fresh-water fish, sall-water fish, and shell fish. But, since the value of these animals, as articles of food, has an intimate relation to the colour and texture of their muscles, and to their gelatinous or oily qualities, it will be expedient to consider their several varieties, with reference to such conditions. Turbot, cod, whiting, haddock, flounder, and sole, are the least heating of the more nutritive species; and the flakiness of the fish, and its opaque appearance after being cooked, may be considered as true indications of its goodness; for when the muscles remain semi-transparent and bluish, after sufficient boiling, we may reject it as inferior in value, or not in season. When the fish is in high perfection, there is also a layer of white, curdy matter, resembling coagulated albumen, interposed between its flakes. The whiting is well adapted for weak stomachs, on account of the little viscidity which it possesses; it is, at the same time, tender, white, and delicate, and conveys sufficient nutriment, with but little stimulus, to the system. The haddock much resembles it, but is firmer in texture. Cod has a more dense fibre than the two former, and contains, also, more glutinous matter; it is an excellent aliment, but, upon the whole, is not quite so digestible as whiting or haddock. It is generally preferred when large; but such fish are frequently coarse. The haddock is certainly better when it does not exceed a middling size."

159.

For much more valuable information on this interesting subject, the reader is referred to the book itself, and we venture to say he will not be disappointed.*

With every deference and respect for the opinions, both of Dr. Paris, and the talented, as well as experienced writer of this article, the Editor of this Journal differs from the sentiments of both, in respect to fish as an article of food in dyspepsia. He appeals to the experience of dyspeptics themselves (and there are many of them in the profession) whether fish, even the plainest white fish, is not much more apt to disagree with the stomach than animal food. Some of the severest attacks of indigestion which he ever witnessed were caused by fish. With butter, it is injurious-without butter, it is insipid. It is allowed that fish requires condiments; but condiments

Birds. There is a great variety in the qualities of the food of this class of animals, with respect to nourishment, stimulus, and digestibility. The whiter meat of domesticated birds, as the wings and breasts of chickens, contains less nutriment, and is less digestible, than that which is furnished by wild birds, as the partridge &c. ; yet, the former is less heating and stimulating. These circumstances must direct the opinions of the medical practitioner; and the same observations will apply to the flesh of quadrupeds; for that which is dark-coloured, and possesses a large proportion of fibrin, as venison, &c. is easily disposed of by the stomach, and produces a large quantity of highly stimulating chyle. The whiter meats, on the contrary, are detained longer there, and generate a less stimulant chyle. The former, therefore, will be more readily digested by weak persons, while the latter will frequently run into acetous fermentation; but they may, nevertheless, be preferable on many occasions, because they impart less stimulus to the general system. The next sixteen pages of this work are appropriated to the consideration of "Farinaceous Aliments;" such as wheaten bread, and adulterations of it; leaven; barm; panification; kinds of bread; barley, rye, and oaten bread'; puddings, pancakes, &c.; potatoe, rice; leguminous vegetables, or pulses; and then follow observations on peas, nuts, esculent roots, and herbs. For all these we must refer to the book itself, those who are unacquainted with such matters.

Fruits. These are generally regarded as luxurics; and, from their abuse, they may be classed rather under poisons than aliments. Nothing can be more injurious than an excess of them in the form of dessert, or otherwise; but, judiciously taken, they contribute to health, and appear to be, at proper seasons, a desirably cooling and antiseptic food. Fruits may be arranged under the following heads: stone fruits, the apple species, small-seeded fruits, small berries, and farinaceous fruits. The stone fruits are the least digestible, but much depends upon the unripe state in which they are eaten; yet still they are very liable to undergo fermentation in the stomach. The hard pulp of certain plums remains also in the alimentary canal for a long time, and is frequently ejected without material change. The ripe peach is the most delicious, and one of the most digestible of the stone fruits. The apricot is equally wholesome, while the nectarine is apt to disagree with particular stomachs. themselves are very generally prejudicial in dyspepsia. Upon the whole, he warns the dyspeptic invalid against fish-and he appeals to their own feelings after eating it, for the justness of the objection. C

VOL. VI. No. 11.

Cherries are far less digestible: their pulpy texture and skins are not easily disposed of by the stomach; and, as the sweetest contain a considerable excess of acid, they may be objectionable in some, and desirable in other cases. The apple species is not so dilute and watery, and is consequently less likely to pass into noxious fermentation; but its texture is firmer, and being, from this circumstance, longer retained in the stomach, it often proves indigestible. The same observations apply in a minor degree to pears. The orange, when perfectly ripe, may be allowed to the fastidious dyspeptic; yet the white, or inner skin, should be scrupulously rejected, for it is not more digestible than leather. The small-seeded fruits are undoubtedly the most wholesome; and of those, the ripe strawberry and raspberry deserve the first rank. The grape is likewise cooling and antiseptic, but the husks and seeds should be discarded. The gooseberry is less wholesome, especially from the indigestibility of the skin, which is too frequently swallowed. The fruits to be classed under the head of small berries, are the cranberry, the bilberry, and the red whortleberry. These are seldom eaten, except when baked, and in that state their acescency seldom proves injurious. The farinaceous fruits are universally hurtful. The melon, which is the principal one, is very apt to disagree with weak stomachs, and should never be eaten after dinner, without a plentiful supply of salt and pepper. Mornings and evenings are the most proper periods for indulgence in fruit. On some occasions, it may be taken with advantage at breakfast, or three hours before dinner, and it affords a light and agreeable repast if enjoyed an hour before bed-time. But these regulations are to be influenced by circumstances which no general rule can possibly embrace. By cookery, fruit, otherwise unwholesome, may be converted into a safe and useful aliment. Apples, when baked, afford a pleasant entertainment; and from their laxative qualities are well adapted to certain cases of dyspepsia. Fruit pies, if the pastry be entirely rejected, are valuable articles of diet. Dried fruits are by no means so useful or safe as is generally imagined; the quantity of sugar which enters into their composition disposes them to fermentation.

A few words remain to be expressed upon the subject of the intermixture of various aliments; or, in other language, the too prevailing fashion of introducing at meals an almost indefinite succession of incompatible dishes. The stomach being distended with soup, the digestion of which, from the very nature of the operations which are necessary for its completion, would in itself be a sufficient labour for that organ, is next tempted with fish, rendered indigestible by its sauces; then