Page:Food and cookery for the sick and convalescent.djvu/92

60 It should be left to the physician to dictate the kind, quantity, and frequency of administering alcoholic beverages. One kind is often given to advantage, while several might disturb digestion. They are preferably given before or at the time of meals. When taken between meals they should be accompanied by a biscuit or cracker.

1. When the pulse is persistently weak.

2. When there is persistent high temperature.

3. When there is nervous exhaustion.

4. When there is tremor or low delirium.

5. When the digestive system fails to do its work.

6. When the aged are feeble or exhausted.

7. Cases of shock or accident.

The use of alcoholic beverages in some diseases seems almost imperative. Lives, without doubt, have been saved by the use of champagne. In fevers it is often given to produce depression, which results in sleep. In this way much strength is saved for the critical crisis. Brandy and red wines are given in cases of diarrhœa on account of the tannic acid they contain, which acts as an astringent. Erysipelas seems to be one of the diseases which calls for large quantities of alcohol. From eighteen to twenty ounces of brandy or whiskey may be administered daily without producing any intoxicating effects. Diabetes also demands the use of alcoholic stimulants. Brandy is the liquor generally preferred, as it assists in the digestion of fats. Pneumonia in feeble or elderly subjects calls for alcoholic stimulants; while in cases of diphtheria patients are often saved by their early and energetic use.

Many malt extracts and malted foods have been placed upon the market, some of which contain a minimum quantity of alcohol; but they are principally valuable for the diastase they contain, which aids in the digestion of carbohydrates.