This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
In travelling one is often placed in circumstances in which it is difficult or impossible to obtain wholesome food, and must either be content with badly cooked or positively repugnant food, or go without. Under such conditions it is a decided advantage to have a varied taste, so that something may be found which will not disgust.
It is difficult to give any but the most general directions for circumstances which are so various. It is a common fault to eat too much when travelling, and the lack of exercise combined with an excess of food results in indigestion, constipation, and biliousness. Sea voyages sometimes benefit invalids and dyspeptics more than the healthy, for the latter, if not seasick at first, often overeat, and suffer in consequence.
The "stand-up lunch counters" of American railway stations freighted with doughnuts, tough ham, and pie are a constant invitation to dyspepsia with the hurried eating of such indigestible articles as they afford, but which the more general introduction of dining cars is fortunately replacing, at least for those whose means allow them to consult the best interests of their digestive organs.
In warm climates olive oil may be often obtained and made to replace rancid butter upon baked potatoes. Much garlic may cause diarrhoea and colic in those unaccustomed to its use, but mustard will counteract its effect. Lemon juice also forms a wholesome relish and aids in checking diarrhoea. It is well to avoid raw or imperfectly cooked ham and sausage of every sort, for fear of parasitic infection. If the food is inevitably greasy its digestion may be promoted by the use of condiments, such as vinegar, Cayenne, or lemon juice. All milk as well as water drunk should be previously boiled.
Fresh fruits, crackers, bread, cold meats, soft-cooked eggs, and milk will be found to comprise the most digestible articles for a railway journey, and invalids or travellers who have wandered far from good food supplies do well to carry some of the concentrated preparations which with the aid of a little hot water may be made into a nutritious beverage, such, for example, as malted milk and cereals, beef meal or beef jelly, chocolate, condensed coffee, meat extracts, etc., besides which there is an almost inexhaustible variety of canned foods, meats, vegetables, and fruits from which the traveller or explorer may replenish his table. For infants sterilised milk may be carried which will keep fresh for ten days, or canned milk may be provided for a longer period.
Lime tablets are prepared which may be conveniently used in travelling when fresh lime water is likely to be required for dilution of milk or for use in seasickness.