45 / 308
PHYSIOLOGY
AND
DIET.
45
beverages.
A
man
in
normal
condition,
and
by
nor-
mal
work,
requires,
per
day:
3X
oz.
of
albumen,
3
oz.
of
fat,
8
oz.
of
starch
and
sugar,
.8
oz.
of
salt,
80
oz.
of
water.
From
this
table
we
see
that
the
fluids
are
about
five
times
as
great
as
the
solids.
If
this
quantity
of
liquids
is
not
duly
supplied,
we
suffer
from
a
feeling
which
we
call
thirst.
Beverages
are
therefore
of
the
highest
hygienic
and
dietetic
importance.
In
accordance
with
the
highest
medical
authorities
we
divide
them
into:
1.
Refreshing
beverages:
water,
mineral
waters,
acetous
waters.
2.
Nutritive
beverages:
emulsions
and
decoctions
of
fruits,
plants,
grain,
oats,
milk,
beef
tea,
and
chocolate.
3.
Aromatic
beverages:
coffee
and
tea.
4.
Alcoholic
beverages:
wine,
beer,
alcohol
and
all
fermented
drinks.
To
build
up
a
healthy
body
we
know
that
liquids
are
very
important;
but
we
know
also
that
they
are
still
more
important
in
cases
of
sickness,
fever,
and
all
dis-
eases of the
digestive
apparatus,
when
the
epithelium
is
unable
to
absorb
anything
but
liquids.
A
look
upon
the
different
recipes
in this
book
shows
that
these
drinks,
especially
the
mixed
ones,
satisfy
all
requirements,
i.e.,
they
are
refreshing,
nutritive,
aro-