concerning the diet. Serve food in small quantities, and either hot or
cold, as the article may require. A warm dish which should be hot, and
a tepid drink, or food, which should be cold, is one of the most
objectionable and unappetizing forms of serving food. Do not allow
fresh fruit, which is intended for the patient, to remain in the sick
room, but keep in a cool place and serve when needed. Never visit a
sick room when in a violent perspiration or with an empty stomach, as
the system at that time is more susceptible to contagion.

One of the most important qualifications in a nurse is a thorough
knowledge of the nature, use and digestibility, as well as the best
methods of preparing the different kinds of food, so as to adapt them
to the different forms of disease. In some cases, when the system has
been overtaxed, either mentally or physically, a complete rest is
necessary, and the diet should be food which merely satisfies the
hunger--neither stimulating nor especially nourishing. Such foods come
under the head of gruels, soups, jellies, fruit and drinks. On the
other hand when a patient has become wasted from a long continued
illness and requires building up, more nourishment is required to
supply the waste. In some cases the food must be given in concentrated
form. Milk is one of the most valuable foods in this class; sometimes
it requires the addition of a little pepsin in order to facilitate
digestion; sometimes the addition of a pinch of salt makes milk not
only more agreeable to the patient, but aids digestion. Eggs, either
lightly boiled or in egg-nog, are easily digested and very nourishing.
Meat and milk soups, farina and oatmeal gruel, port wine jelly,
albumen and milk (which is the white of egg and milk shaken together),
and in some cases a bit of carefully broiled steak or chop, with dry
toast, are suitable foods for this class of patient. In convalescence,
any well cooked, easily digested food may be given. Fried food, rich