Sure methods of improving health, and prolonging life, or a treatise on the art of (deo volente) living long and comfortably, by regulating the diet and regimen. Embracing all the most approved principles of health & longevity, and exhibiting particularly the remarkable power of proper food, wine, air, exercise, sleep, &c; in the cure of obstinate chronic diseases, as well as in promoting health and long life; to which are added, the art of training for health, rules for reducing corpulence, and maxims of health for the bilious and nervous, the consumptive, men of letters, and people of fashion; illustrated by cases / By Thomas J. Graham.

  • Graham, Thomas John, 1795?-1876.
Date:
1831
Catalogue details

Licence: Public Domain Mark

Credit: Sure methods of improving health, and prolonging life, or a treatise on the art of (deo volente) living long and comfortably, by regulating the diet and regimen. Embracing all the most approved principles of health & longevity, and exhibiting particularly the remarkable power of proper food, wine, air, exercise, sleep, &c; in the cure of obstinate chronic diseases, as well as in promoting health and long life; to which are added, the art of training for health, rules for reducing corpulence, and maxims of health for the bilious and nervous, the consumptive, men of letters, and people of fashion; illustrated by cases / By Thomas J. Graham. Source: Wellcome Collection.

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    Salt-water fish are the best of any, as their flesh is more solid, more agreeable, and healthy, less exposed to putrescency, and less viscid. They possess these desi- rable qualities, when fresh; when. salted, they have all the properties of salt fish, and consequently its disadvantages. Those fish which have scales are, in general, the most easily digested, and the best; and of all these, the fresh herring appears to deserve the preference. The herring, the whiting, the sole, the cod, the dory, the turbot, and the flounder, are perhaps the most digestible and most wholesome of fish. Salmon, mackerel, skate, and stur- geon, with lobster, and most other kinds of shell fish, are digested with difficulty, and not wholesome. The valetudinary should avoid them. Oysters form an exception to the remark just made respecting the objectionable qualities of shell fish, they being, when eaten raw, highly nutritious, and of very easy digestion. They may be taken with great advantage by the robust as well as