The most general rule of eating and drinking with regard to health, is to proportion the quantity and quality of our food to our digestive powers. Hunger shews the best time of eating, but custom confines us to certain hours, which however, are different in different countries, in several parts of the same country, and even in various parts of this great metropolis. Persons that find no inconvenience from dining and supping every day, need not change their manner of life: but large suppers, and those that are hard of digestion, should be avoided by every body that would have quiet rest, a clean mouth, an easy stomach, and a clear head.

Solid aliments are taken from feeds, fruits, leaves, stalks and roots; of all which the feeds are most laboured, and contain a mealy and milky substance, and yield a soft oil which is very friendly to human bodies. The principal preparation of feeds, is bread, which is made of wheat, barley, rye, oats and Indian corn. Wheat yields most nourishment, barley is dry and promotes costiveness, rye is laxative; oat-cakes are eaten in most parts of Scotland, and the north of England, without any inconvenience. Indian-corn is much used in our plantations in north America, and is esteemed a wholesome food. The crust of bread is most easy of digestion, the crum being more oily and heavy : Some preparations of rice, barley and oats, are moist-ening, emollient and restorative: Nuts, almonds and chestnuts, are full of a nourishing oil, but are very hard of digestion. Pease, beans and lentiles, nourish much, but they are heavy, windy and viscous, and consequently their too frequent use will cause obstructions.

Fruits, which are pulpy and tart abound with water, and are useful in hot weather, being moistening, refreshing and seda-tive, because they quench thirst, abate the too rapid motion of the blood, and readily pass off the stomach, unlets eaten too largely; such as straw-berries, goose-berries, currants, peaches, apricots, pears, apples and figs: they should be eaten ripe and in small quantities, but as they are windy, they are best boiled or baked, or made into sweet-meats.

Pot-herbs, sallad-herbs and roots, are less nourishing than the feeds above mentioned. Lettice, succory, purslain and sor-rel, refresh, moisten, loosen the belly, and appease the orgasm of the blood : cellery, cresses, parsley, asparagus, and artichokes, are a little heating : mustard, pepper, shallots, onions, garlic, cloves, mace, nutmegs, champignons, truffles, heat very much.

It may be observed in general with regard to vegetables, that those are best which arrive at perfection at their own natural season; not such as are forced by hot beds. The like may be said of animals, for all cramm'd poultry, and stall-fed cattle, are not so good as those that are brought up in a natural manner.

Fish abounds with moisture, and is not so nourishing as the flesh of sour-sooted animals, and in general passes more readily off the stomach; I fay in general, because salmon and some others are hard of digestion. The flesh of young animals is the properest food for tender delicate constitutions; the juices of the old are spirituous, gelatinous, and more agreeable to the taste, but their flesh is hard of digestion. Wild animals are always preferable to the tame of the same kind; and those that live on vegetables or light food, are better than those that live on other animals or hard food.

Plain dressed food is easier of digestion, than what is pickled, salted, baked, or any way high seasoned; besides, the constant use of high seasoned, salted, smoak-dried meats, together with acids, as well as spirituous liquors, instead of yielding pood nourishment, tend to harden and stiffen the parts of the body, and to breed various diseases, by rendering the blood acrid, and rending the small capillary vessels. Children should be fed with light, thin, {lender, soft aliment, which is easy of digestion, or with the milk of a woman newly brought to bed, which is better than that which is older. Old persons likewise, should have soft, nourishing, moistening food, easy of digestion, and not too much at a time, especially in the evening. Upon the whole, the best method of preserving health, is to live upon plain, simple aliment, lightly seasoned, if at all; in a quantity and quality agreeable to the age, strength of the sto-mach, season of the year, sex, or constitution; but more especially what nature has been sound by experience to require. Perfect digestion is the best rule of regulating a meal, especi-aliy if the person is more brisk and lively after a repast, than before. For farther particulars, fee the account of aliments.

Digestion, want of. This is attended with wind in the stomach, and frequent belching : sometimes the corrupt humours therein produce a sense of weight, and a pain. It may be caused by bad diet, or too plentiful feeding, especially upon things that are fat and oily, with a sedentary life and idleness. In this last cafe it will be proper to give a vomit, and then chew rhubarb to carry the humours downwards. The spaw-waters are very good in this cafe, with a spare diet and exercise: add to these, bitters, stomachics and strengtheners. See Appetite want of.