ot
always be effectual. To a person in good health, with a strong stomach,
and whose constant beverage is water, or some weak liquor, the niceties
in food and cooking are less material, than to persons with naturally
weak stomachs, or to those in sickness, or for children. But all persons
who would to a certainty preserve their health and faculties, and live
out the natural term of life, should use plain food, as all high
seasonings and compound mixtures, have an injurious effect, sooner or
later, on the strongest constitutions. If a few instances can be shewn
to the contrary, these, like other anomalies in nature, cannot
constitute an exception to a well established fact. A prevailing error
in the diet of this country is a too great use of animal food. The
disease called the sea scurvy, often occurs from this cause, in every
large town in England; and it is probable that the frequency and
fatality of putrid and scarlet fevers may justly be attributed to it
also. The prejudices of this country are very strong in favour of animal
food, but the evidence of facts is equally strong against its absolute
necessity. Instances of this are seen in the natives of Hindostan, who
live upon rice, and who by way of opprobrium call the inhabitants of
this country 'flesh eaters;' in the poor of Ireland, who live upon
potatoes, and in the poor of Scotland, who live upon oatmeal. After all,
the medium is in all probability the best; neither animal nor vegetable
diet exclusively, but a reasonable proportion of both. Persons of
indifferent health should be particularly cautious in their diet, and
those labouring under any particular malady should carefully conform to
the regimen prescribed for them by their medical advisers.--Our beverage
is another very important article, in reference to health. It is
essential to moisten and convey more solid food into the stomach, and
from thence to the respective parts of the system. Also to allay thirst,
to dilute the blood, that it may circulate through the minutest vessels,
and to dissolve and carry off by watery secretions the superfluous salts
taken in with the food. No liquid is so effectual for this purpose as
pure water; with the exception only of a few cases. No other liquid
circulates so well, or mixes so immediately with our fluids. Other
liquids are impregnated with particles which act strongly upon the
solids or fluids, or both; but water being simple, operates only by
diluting, moistening,