r as possible during fever it is well to exercise an
economizing influence on the decomposition of the albumen of the body
through the introduction of _all kinds of food_ that produce energy, so
that it is not necessary to _give preference to any one particular kind
of food_.

The injury to digestion during fever comprises not only the peptic
functions, which manifest themselves clearly in a reduction of the
excretion of hydrochloric acid, but all functions pertaining thereto,
the motory as well as the resorptive.

The danger that the patient will receive too much solid food, hard to
digest, is generally speaking not very great since, during acute fever,
patients as a rule show a decided lack of appetite. The other extreme is
the more likely to occur; that the amount of nutrition given may be less
than what is requisite and helpful; too much deference being paid to the
inclinations of the patient. Formerly the general belief obtained that
fever would be increased, in a degree detrimental to the patient, by
allowing the consumption of any considerable amount of food, and
following this doctrine, the patient was permitted to go hungry. This,
however, is absolutely erroneous. _No one would feed a feverish person
in a forcible manner, but it is absolutely imperative to take care that
he receives food productive of energy in reasonable quantities._

As a rule hardly one-half, or at the most two-thirds of the normal
quantity of nourishment necessary for the preservation of life, may be
introduced into the organism in case of acute febrile disease. I have
already indicated that there is no particular danger in such partial
"inanition" (starvation) for a short period, but that, accordingly, the
qualitative side of the nourishment becomes more important the longer
the fever lasts. It has also been mentioned that the organism reduces
its work of decomposition, gradually adapting itself to the unfavorable
conditions of sustenance, and thus meets our efforts to maintain its
material equilibrium.

_It is important always to make use of any periods of remission and
intermission, during which the patient has a better appetite and can
digest more easily, to give him a good supply of food._ It is also well
to administer _as much nourishing food as possible_ in the beginning of
an illness, which is likely to be lengthy, provided the patient is not
yet wholly under the effects of the febrile disease. The food must then
be gradually re