by
others _well aired and warmed._ The hands and face of the patient should
be bathed frequently, the hair combed, the teeth brushed, the nails
cleaned, the lips moistened, and everything about him kept clean and
tidy. These observances, although in themselves trifling, promote
comfort and cheerfulness, and contribute largely to the recovery of the
sick. All excretions from the patient should be buried, and not
committed to privies to communicate disease to those who frequent them.

THE DIET contains a very important relation to health. During the
process of acute disease, the appetite is generally much impaired, if
not entirely absent. It should then be the study of the nurse to devise
such articles of nourishment as will be acceptable to the patient and
suitable to the condition. The food should be light, nutritious, and
easy of digestion.

Each individual disease requires a diet adapted to its peculiarities.
Those of an inflammatory character require an unstimulating diet, as
gruel, barley-water, toast, etc. An exhausted or enfeebled condition of
the brain, unattended by irritability, demands a stimulating diet, as
beef, eggs, fish, Graham bread, oysters, etc. In wasting diseases, in
which the temperature of the system is low, beef, fatty substances, rich
milk, sweet cream, and other carbonaceous articles of diet are
recommended. In the various forms of chronic ailments, the diet must be
varied according to the nature of the disease and the peculiarities of
the patient. Deranged digestion is generally an accompaniment of chronic
disease. A return to normal digestion should be encouraged by selecting
appropriate articles of food, paying due regard to its quantity and
quality, as well as to the manner and time of eating. The appearance of
food, and the manner in which it is offered, have much to do with its
acceptance, or rejection by the patient. Let the nourishment be
presented in a nice, clean dish, of a size and shape appropriate to the
quantity. More food than can be eaten by the patient should not be
placed before him at one time, since a great quantity excites disgust
and loathing. In taking nourishment, drink, or medicine, the patient, if
feeble, should not be obliged to change his position.

MILK is one of the most important foods in fevers and acute diseases
attended with great prostration, and in which the digestive powers are
enfeebled. It contains within itself all the elements of nutrition.

BEEF TEA