water:—
The most thorough and effectual way of obtaining perfectly pure water, from that which is noxious, is, to distill it, collecting only the steam.
In cases where water is injured by the presence of animal or vegetable matter, boiling sometimes removes much of the evil.
Two grains of powdered alum to every quart of water, will often serve to remove many impurities.
Filtering through fine sand and powdered charcoal, removes all animal and vegetable substances which are not held in chemical solution.
Sea water serves both as a cathartic and emetic, and the only mode of obtaining pure water from it is by distillation.
The impure water used often at sea, is owing wholly to the casks in which it is carried. When new, the water imbibes vegetable ingredients from the cask, which become putrid. Water, if carried to sea in iron casks, if good and pure, always continues so. Cistern water is often impure, when held in new wooden cisterns, owing to vegetable matter absorbed by the water.
Dr. Lee remarks, “We are satisfied that impure water is more frequently the cause of disease than is generally supposed. It has been thought that decaying vegetable matter, received into the stomach, was innoxious, owing to the antiseptic properties of the gastric juice. But this opinion is evidently erroneous. An immense number of facts could be adduced, to show that this is the frequent cause of disease. The British army ‘Medical Reports,’ and our own Medical Journals, contain many facts of a similar kind. The fever which carried off so many of the United States Dragoons, on a visit to the Pawnees, was occasioned chiefly by drinking stagnant water, filled with animal and vegetable matter. We know that calculus diseases are most frequent in countries that abound in lime water.”
OTHER LIQUID ALIMENTS, OR DRINKS.
The other drinks in most common use are arranged thus—
1. The Mucilaginous, Farinaceous, or Saccharine drinks.
These are water chiefly, with substances slightly nutritive, softening, and soothing. Toast water, Sugar water, Rice water, Barley water, and the various Gruels, are of this kind.
2. The Aromatic and Astringent drinks.
These include Tea, Coffee, Chicory, Chocolate, and Cocoa.
The following remarks on these drinks are taken from the work of Dr. Pereira.
“The peculiar flavor of tea depends upon the volatile oil, which has the taste and smell of tea. Alone, it acts as a narcotic, but when combined (as in tea) with tannin, it acts as a diuretic and diaphoretic (i.e. to promote the flow of urine and perspiration). Its astringency, proved by its chemical properties, depends upon the presence of tannin. Of this quality we may beneficially avail ourselves in some cases of poisoning, as by poisonous mushrooms, by opium, or laudanum.”
“The peculiar influence of tea, especially the green variety, over the nervous system, depends upon the vegetable oil referred to. The influence is analogous to that of foxglove; for both green tea and foxglove occasion watchfulness, and act as sedatives on the heart and bloodvessels. Strong green tea produces, on some constitutions, usually those popularly known as nervous, very severe effects. It gives rise to tremor, anxiety, sleeplessness, and most distressing feelings.”
“As a diluent and sedative, tea is well adapted to febrile and inflammatory disorders. To its sedative influence should be ascribed the relief of headache sometimes experienced.”
On this subject, Dr. Lee remarks, “Green tea undoubtedly possesses very active medicinal properties; for a very strong decoction of it, or the extract, speedily destroys life in the inferior animals, even when given in very small doses. The strongly marked effects of tea upon persons of a highly nervous temperament, in causing wakefulness, tremors, palpitations, and other distressing feelings, prove, also, that it is an agent of considerable power. It not unfrequently occasions vertigo, and sick headache, together with a sinking sensation at the pit of the stomach, shortly after eating. It is also opposed to active nutrition, and should, therefore, be used with great moderation by those who are thin in flesh. From its astringent properties it often is useful in a relaxed state of bowels.”
“We are satisfied that green tea does not, in any case, form a salubrious beverage to people in health, and should give place to milk, milk and water, black tea, milk and sugar, which, when taken tepid, form very agreeable and healthy drinks.”
Coffee. “The infusion, or decoction of coffee, forms a well known favorite beverage. Like tea, it diminishes the disposition to sleep, and hence it is often resorted to by those who desire nocturnal study. It may also be used to counteract the stupor induced by opium, alcoholic drinks, and other narcotics. In some constitutions it acts as a mild laxative, yet it is usually described as producing constipation. The immoderate use of coffee produces various nervous diseases, such as anxiety, tremor, disordered vision, palpitation, and feverishness.”
Chicory, or Succory. This is the roasted root of the Wild Endive, or Wild Succory. It is prepared like coffee, and some prefer its flavor to that of coffee.
Chocolate. This is prepared by roasting the seeds of the Cacoa, or Cocoa, then grinding them and forming them into cakes. “Chocolate, though devoid of the disagreeable qualities of tea and coffee, which disturb the nervous functions, yet is difficult of digestion, on account of the large quantity of oil which it contains, and is, therefore, very apt to disturb the stomach of dyspeptics.”
Cocoa. This is made of the nuts and husks of the cocoa, roasted and ground, and is somewhat less oily than chocolate, and being rather astringent, is adapted to looseness of the bowels. The shells alone are often used to make a drink, which is less rich than the Cocoa, and especially adapted to weak digestive powers.
The seeds of the vegetable called Ochra, roasted and prepared like coffee, are said to equal it in flavor.
3. Acidulous Drinks.
“The employment of vegetable acid, as an aliment, is necessary to health. It seems pretty clearly established, that complete and prolonged abstinence from succulent vegetables, or fruits, or their preserved juices, as articles of food, is a cause of scurvy.”
“Water, sharpened with vegetable acids, oftentimes proves a most refreshing beverage, allaying thirst, and moderating excessive heat. Various acids form cooling, refreshing, and antiscorbutic drinks, and are well adapted for hot seasons, and for febrile and inflammatory cases.”
These drinks are prepared by dissolving vegetable acids or acidulous salts in water, sweetening and flavoring it. Also, by decoctions of acid fruits, which promote secretions in the alimentary canal, and act as laxatives.
The carbonated or effervescing drinks belong to this class. They owe their sparkling briskness to carbonic acid gas confined in the liquid.
4. Drinks containing Gelatine and Osmazome.
Gelatine is that part of animal and vegetable matter that forms jelly.
Osmazome is that principle in meats which impart their flavor.
Beef
