Weakness, in fever, is not quite the same thing early in the attack as towards its end. In the first place it is an oppression of the system; after a while there is more or less exhaustion. The first is best relieved by the means above referred to. At that stage, with persons of average strength, the amount of food taken may be small and its character light. (Persons always feeble will need to have concentrated food from the beginning.) As the attack goes on, even towards the end of the first week usually, and in scarlet fever and small-pox sooner, the system loses strength, and support is necessary. What shall the means of that support be ?

Liquid, strong food in small quantities and often is the rule. Milk (with lime-water in it if the stomach be very weak) and beef tea are the things to stand by. Strong mutton broth and chicken soup (with all fat fully skimmed off) will do for variation.

Supporting treatment for great debility has always, with physicians, included the use of something alcoholic, wine and whiskey being mostly preferred. Opinion in the medical profession on this subject has tended of late years (in the minds at least, of its safest leaders) towards a lessening of the amount of alcoholic stimulation in fevers, and towards resorting to it in fewer cases. Once it was almost a universal practice to give whiskey in all cases of typhoid, as well as of typhus, fever. Now, many cases of typhoid fever are found to get through well without it.

On such an important matter, in every actual case, the judgment of a physician should be obtained. The safest rule in home management of the sick will be (unless in extraordinary emergencies) not to give or take alcohol in any form unless advised by a competent physician.