Food and feeding / by Sir Henry Thompson. With an appendix.

  • Thompson, Henry, Sir, bart., 1820-1904.
Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Food and feeding / by Sir Henry Thompson. With an appendix. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    and a thin cutting of the peel, form sometimes an agreeable addition, especially to our well-made soda, seltzer or potash waters ; and nothing keeps the palate cleaner or in bettor order for appreciating food. I am compelled to say that the sweet compounds and but none fruity juices which have for some time past been produced, and inordinately puffed, as dinner drinks, for dinner and apparently in competition with wine, are rarely wholesome adjuncts to a dinner. Such liquids rapidly develop indigestible acid products in the stomachs of many persons; while for all, the sipping of sweet fluids, effervescing or otherwise, during a meal tends to diminish appetite, as well as the faculty of appreciating good cookery. If wine is refused, let the drink which accompanies dinner he of pure water—with a sparkle of gas in it, and a slight acid in it if you will—hut in obedience both to gastro- nomic and dietetic laws let it be free from sugar. No doubt there are exceptional circumstances in which fruity juices, if not very sweet, can he taken freely. Thus I have rarely quaffed more delicious liquor at The water- dinner in the warm autumn of southern Europe, “eais notably in Spain, than that afforded by ample slices of iiot coun- a water-melon, which fill the mouth with cool fragrant liquid; so slight is the amount of solid matter, that it only just serves to contain the abundant delicate juices of the fruit grown in those climates. Here the sac- charine matter is nevertheless present, only in very small proportion.