The diet in surgical inflammatory conditions was formerly reduced to a minimum, with the idea that the healing process would be more sure if the stimulating influence of food was removed, and that the inflammation, like an infectious fever, should be " starved out." The diet absolue, as the French surgeons of the first half of this century termed it, meant virtual starvation, barley water, arrowroot water, or toast water being all that was allowed. With improvement in feeding fevers came a change in the diet of inflammatory conditions, and it was recognised that the waste of tissue material and the expenditure of force in the evolution of heat must be replenished by nutritious food. No one to-day starves pneumonia, nor yet does an intense local inflammation of a joint demand that the patient should have solid meat meals, but there is an appropriate mean to be observed between overfeeding and starvation. After operations inflammation will not be avoided by starving, and the patient's strength must rather be supported by easily assimilable food.

In acute inflammatory conditions tissue waste is rapid and appetite and digestive power are lessened.

In severe cases a diet of milk, diluted by one third or one half with Vichy or Seltzer water, may be given, four ounces every hour and a half or six ounces every two hours. Other articles should be added, such as expressed beef juice or beef peptonoids. These substances may at first be given alone, and then added to strong beef, mutton, or chicken broth. Gruels of arrowroot or oatmeal, raw eggs alone, or beaten and added to sherry or brandy, custard, milk puddings, and beef jelly are all recommended.

When improvement occurs, a light convalescent diet may be prescribed, such as that found on p. 441. Acidulated drinks, sour lemonade, oatmeal or barley water, and effervescing waters may be used to relieve thirst.

In mild cases, and in the early stages of many inflammations, alcohol is not required, but if at any time the pulse becomes feeble, the tongue grows dry, or delirium supervenes, stimulants, such as whisky or brandy, should be freely given. Elderly people and those who have been previously reduced by wasting diseases require earlier stimulation in the form both of meat extracts or meat juice and alcohol. From four to six ounces or half a pint of liquor may be prescribed in twenty-four hours, according to its effect on the pulse. In the milder inflammations, especially those of tubercular joints, malt liquors may be of service. A good strong toddy at night may be made to take the place of opium.

Burns, when severe or extensive, require prompt and energetic stimulation. In bad cases a pint and a half of brandy must be given in twenty-four hours.

In chronic surgical diseases, attended by the formation of pus, fresh green vegetables and fresh fruits are often serviceable, both for their antiscorbutic and laxative effect. Lemonade, oranges, baked apples, or stewed prunes are recommended. Fats are also especially needed, and butter, cream, olive oil, or cod-liver oil should be added liberally to the diet when the patient is able to digest foods of this class.