on, the only beverage of the
alcoholic class that is at all permissible, and then only for cases
suffering from fatty heart, is a little _liqueur_ or diluted wine.
Coffee and tea he commends highly, and recommends the ingestion of large
quantities at high temperature, both during the repasts and their
intervals. Coffee in large doses is undoubtedly a means of de-nutrition,
and so, too, in no less extent, is tea; both act vigorously owing to the
contained alkaloids, though, to be sure, they sometimes, at first, tend
to insomnia and palpitation, to which no attention need be paid,
however. The treatment outlined by See is:

1. A physiological regimen comprising four to five ounces of nitrogenous
principles as derived from eight to ten ounces animal muscle and
albuminates; three to six ounces of fat; eight to ten ounces of
hydrocarbons as yielded by ten to twelve ounces of sugar or starch food.

These proportions to be modified in such manner that the
musculo-albuminates shall not sensibly exceed the normal ratio, for meat
in excess itself furnishes fat during transformation. The fatty
substances of easy digestion may, without inconvenience, be utilized in
doses of two to three ounces. The hydrocarbons should be reduced to a
minimum. As for the herbaceous elements, they contain nothing nutritive.

2. Beverage, far from being suppressed, should be augmented, in order to
facilitate stomachal digestion and promote general nutrition, though
alcoholic liquids must be inhibited; likewise mineral waters, except,
perhaps, for occasional use. Both should be replaced by infusions of
coffee or tea, taken as hot as can be drank.

Henrich Kisch insists that any method which promises rapid and marked
decrease of adipose must, _per se_, be objectionable, even if not
positively injurious, since it tends to provoke general troubles of
nutrition. He suggests that first the fats and hydrocarbons be reduced
as little as possible; that a moderate mixed regimen is required,
containing a preponderance of albumen, small quantities of hydrocarbons
and gelatinous matters, with but very little fat. Certain fatty meats,
however, should be generally interdicted, such as pork sausage, smoked
beef tongue, goose breast, smoked ham, fat salmon, and herring in any
form. Eggs, however, may be partaken of in moderation, giving preference
to the albumen over the yelk. Farinaceous foods, in the main, should be
rejected, even bread being allowed only in smal