turn in a natural way.

But the worst thing about greens, salads, and some other things, is,
they are eaten with vinegar. Vinegar and all substances, I must again
say, which resist or retard putrefaction, retard also the work of
digestion. It is a universal law, and ought to be known as such, that
whatever tends to preserve our food--except perhaps ice and the
air-pump--tends also to interfere with the great work of digestion.
Hence, all pickling, salting, boiling down, sweetening, etc., are
objectionable. Pereira says, "By drying, salting, smoking, and pickling,
the digestibility of fish is greatly impaired;" and this, except as
regards _drying_, is but the common doctrine. It should, however, be
applied generally as well as to fish.

FOOTNOTES:

[25] Formerly called Graham meal.

[26] I shall use these terms indiscriminately, as they mean in practice
the same thing.

[27] Both these processes are patented in Great Britain. The bread thus
retains its sweetness--no waste of its saccharine matter, and no
residuum except muriate of soda or common salt. Sesquicarbonate of soda
is made of three parts or atoms of the carbonic acid, and two of the
soda.

[28] Keep butter and all greasy substances away from every preparation
of food which belongs to this division--especially from green peas,
beans, corn, etc.

[29] Some prepare them, and soak them in water over the night.

[30] In general, the appetites of the sick are taken away by design. In
such cases there should be none of the usual forms of indulgence. A
little bread--the crust is best--is the most proper indulgence. If,
however, the appetite is raging, as in a convalescent state it sometimes
is, puddings and even gruel may be proper, because they busy the stomach
without giving it any considerable return for its labor.

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