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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    weakly, or the invalid. Lettuce is the most wholesome of this. description of vegetable, and when blanched, from being soporific, may sometimes be advantage- ously used at supper, by those who ‘are frequently disturbed by restless nights.. The fourth order of vegetables consists of all the esculent roots, of which the potatoe, the turnip, and the onion, are the most wholesome and nutritious, and the most easy of digestion. We may consider at as an unerring rule, that any kind of aliment for which we feel a natural and permanent appetite, is salutary, and con- formable to our nature. Of this kind is that invaluable root the potatoe, which, in the most simple preparation, and without any addition but salt, affords an agreeable and wholesome food to almost every per- son. It is the best substitute we possess for bread, being a light, alimentary sub- stance, neither viscid nor flatulent, and having little tendency to acidity. It is, consequently, very nutritious, and, for the most part, easy of digestion. A few dys- peptic and bilious people, indeed, find it