href="@public@vhost@g@gutenberg@html@files@40891@[email protected]#SLEEP" class="pginternal" tag="{http://www.w3.org/1999/xhtml}a">Index.

For the Diet to be confined to Beef and Mutton, is a sufficient abridgment of the amusements of the Mouth—it is a barbarous mortification, to insist on these being always cooked the same way12, and we advise an occasional indulgence in the whole range of plain Cookery, from (No. 1) to (No. 98).

Broils (No. 94) are ordered in the plan for Training, probably, because the most convenient manner of obtaining the desired portion Hot,—(Food is then most easy of Digestion—before the process of Digestion can commence, it must take the temperature of the Stomach—which, when in a languid state, has no superfluous Heat to spare—) but as the Lean part is often scorched and dried, and the Fat becomes empyreumatic, from being in immediate contact with the Fire—a slice of well roasted Ribs (No. 20),—or Sir Loin of Beef (No. 19), or a Leg, Neck, Loin, or Saddle of Mutton (No. 23, or 26, or 31), must be infinitely more succulent and nutritive—whether this be rather over, or under-done, the previous habits of the Eater must determine—the Medium, between over and under-dressing—is in general most Agreeable, and certainly most Wholesome.

That Meat which is considerably under-done, contains more Nutriment than that which is over-done, is true enough;—that which is not done at all, contains a great deal more—but, in the ratio that it is Raw13, so is it unfortunately difficult of digestion, as Spallanzani (see Index) has proved by actual and satisfactory experiments.

Our Food must be done—either by our Cook,—or by our Stomach,—before Digestion can take place—(see 1st page of Obs. on Siesta); surely no man in his senses, would willingly be so wanting in consideration of the comfort, &c. of his Stomach, as to give it the needless trouble of Cooking and Digesting also—and waste its valuable energies in work which a Spit or a Stewpan can do better.

Thoroughly dressed Beef (No. 19), or Mutton (No. 23), is incomparably the most animating Food we can furnish our Stomachs with, and sound Home-brewed Beer, the most invigorating Drink—It is indeed, Gentle Reader, notwithstanding a foolish fashion has banished the natural beverage of Great Britain—as extremely ungenteel.—

The best Tests of the Restorative qualities of Food—are a small quantity of it satisfying Hunger,—the strength of the Pulse after it,—and the length of Time which elapses before Appetite returns again:—according to these Rules, the Editor’s own experience gives a decided verdict in favour of Roasted or Broiled Beef (No. 19 or 94), or Mutton (No. 26 or 23), as most nutritive,—then Game and Poultry, of which the meat is Brown, (No. 59, or 61, or 74), next Veal and Lamb and Poultry, of which the meat is White—the Fat kinds of Fish, Eels—Salmon—Herrings, &c. and least nutritive, the white kinds of Fish—such as Whiting, Cod, Soles, Haddocks, &c. For further information, see Oysters, (No. 181).

The celebrated Trainer, Sir Thomas Parkyns, &c., “greatly preferred Beef-eaters—to Sheep-biters, as they called those who ate Mutton.”

By Dr. Stark’s very curious Experiments on Diet, p. 110, it appears, that “when he fed upon Roasted Goose, he was much more vigorous both in Body and Mind, than with any other food.”

That Fish is less nutritive than Flesh—the speedy return of Hunger after a dinner of Fish is sufficient proof—when a Trainer at Newmarket14 wishes to waste a Jockey—he is not allowed Pudding, if Fish can be had.

Crabs,—Lobsters (No. 176), Prawns, &c. unless thoroughly boiled, (which those sold ready boiled seldom are), are tremendously indigestible.

Shell Fish have long held a high rank in the catalogue of easily digestible and speedily restorative Foods:—of these Oysters (No. 181), certainly deserve the best character; but we think that they, as well as Eggs,—Gelatinous Substances,—Rich Broths15, &c. have acquired not a little more reputation for these qualities than they deserve.

Oysters are often cold and uncomfortable to Dyspeptic Stomachs—unless warmed with a certain quantity of Pepper, and good White Wine.

To recruit the Animal Spirits, and produce Strength, there is nothing like Beef and Mutton—moreover, when kept till properly tender, none will give less trouble to the Digestive organs—and more substantial excitement to the Constitution.

The Editor has dined for some years principally upon plainly roasted or boiled Beef and Mutton, and has often observed, that if he changes it for any other Food for several days together—that he suffers a diminution of strength, &c. and is disposed on such days to drink an additional Glass of Wine, &c. See Index.

However, the fitness of various Foods, and Drinks—and the quantity of Nutriment which they afford—depends very much upon how they are prepared, and as much on the inclination and abilities of the concoctive faculties, which have the task of converting them into Chyle.

It is quite as absurd, to suppose, that one kind of Diet, &c. is equally adapted to every kind of Constitution—as that one Remedy will cure all Diseases.

To produce the highest degree of Health and Strength—we must supply the Stomach with not merely that material which contains the greatest quantity of Nourishment—but in making our reckoning, must take into the account, the degree in which it is adapted to the habits and powers of the Organ which is to digest it—the Arms of a Giant are of little use in the Hands of a Dwarf.

The Plan we have proposed, was calculated for