Graves, in 1848, commenced to feed fevers. Prior to that time most fever patients had been starved, and we might add, most fever patients died, for in addition to starving they were bled. In all fevers the proteins are lost in greater proportion than the fats. The appetite is weak, sometimes entirely lost, the digestive organs lack the natural activity, and thirst is intensified. To keep up the supply of protein during this rapid loss, give milk in as large quantities as can be readily digested by the patient. Add the white of egg once a day, if it is agreeable to the patient and the physician.

Avoid solid foods; they are slow of digestion, frequently decompose in the intestines and provoke serious new diseases.

The nurse must be perfectly familiar with the food requirements, for in fevers, diet is of first importance. Do not be guided by the patient's appetite. The gnawing of a sick stomach does not always mean hunger.

Milk is almost universally used as diet in fevers. Two quarts a day, about 1300 calories, will be borne quite easily if modified with barley water in proportion of one-third to two-thirds milk.

Do not insist upon milk and barley water at every feeding if the patient objects. Give at one time modified milk, at another, milk shaken with white of egg, orange juice with white of egg, or milk and Vichy, milk and lime water, or koumys, leban, junket, pancreatized milk, zoolak or kefir. If the taste of milk is objectionable, you will find in another portion of the book recipes for changing its flavor. Eggnog, egg and milk, sometimes the yolk of the egg beaten with the milk, at another time the white of egg and sherry, if admissible, plum porridge, rice water and 'milk, arrowroot milk gruel, are all to be recommended.

Personally, I object to beef tea or any form of meat soups in fevers. I have passed through typhoid fever twice, and had good recoveries both times from milk and milk preparations. Meat and meat preparations were tried, with unsatisfactory results; they lack nutrition. Without having any personal idiosyncrasies for meat, I feel that milk makes a far better fever food. My opinion comes from experience rather than prejudice.

Gelatin preparations and gelatin drinks are often valuable in cases of intestinal hemorrhage.

Never overfeed the patient; there is a diminution in the power of the digestive organs and they must never be overtaxed. A little food and often is the motto.