A lecture on a healthy skin : delivered before the members of the Balloon Society of Great Britain at the Royal Aquarium, London / by James Startin.

  • Startin, James, 1851-1910.
Date:
1885
Catalogue details

Licence: Public Domain Mark

Credit: A lecture on a healthy skin : delivered before the members of the Balloon Society of Great Britain at the Royal Aquarium, London / by James Startin. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    chemical composition, elicit heat; and to ensure these results, our food must be wholesome and sufficient, and must combine all the varieties, animal and vegetable, which are bestowed upon us, viz., the aqueous, the albuminous, the saccharine, and the oleaginous. The first is necessary, and enters largely into the component parts of our body ; the second, from our animal food; the third, from the vegetable; and the fourth, from both the latter. Let me give you a good maxim, Happy is the man who only eats when he is hungry and drinks when he is thirsty. The periods of taking food usually adopted in our country, in accordance with convenience and recurrence of hunger, are those which are best suited for the purpose of health, viz., the morning meal, the mid-day meal, and the evening meal. The morning meal, or breakfast, should be taken between 8 and 9 ; the mid-day meal, the dinner of our forefathers, the second breakfast of the French, the lunch of fashionable life, is generally, and should be, taken between 1 and 2 o'clock; and the evening meal, the supper of our forefathers, the dinner of the present day in fashionable society, between 7 and 8 o'clock. Amongst the ancient Greeks the three meals of the day were called the ariston, the first, or morning meal, taken at sunrise ; the cleipnon, the chief meal, dinner; and the dorpon, the evening, or sunset meal, supper. The Athenians took meals as the French, and they called them ariston and deipnon, excluding the dorpon, and sometimes the ariston was regarded as luncheon, the prandium of the Eomans. As regards the quantity of food to be taken at all times, no doubt it is best to err on the side of moderation, and I have no hesitation in condemning too great a variety at a single meal, however much variation of diet may be useful. A variety of dishes is simply an injurious device for overloading the stomach. Before I commence referring to special articles of food, let me urge upon you the great importance of regularity of meals and sufficient time to eat them. Upon
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