of health and invigoration must depend upon their actual condition. This should be well and accurately ascertained, and suitable precautions observed to guard against all local influences to which they may be exposed in the place selected. Thus we not unfrequently meet with patients who have brought home with them the effects, or even the active poison of malaria (a very subtle cause of exhaustive disease), rheumatism, urinary disease from impure water, or the too long use of acid wines, and other diseases contracted in some place resorted to for health.

Upon the whole, I am inclined to think the majority of persons who have passed the line of demarcation between adult and old age would do best by making judicious arrangements at home for warmth, pleasing occupation, exercise, and diet.

A residence in India and other hot climates appears to be not unfavourable to longevity when no permanent damage is left by the diseases prevalent there. It would be interesting to know what proportion of a given class, civilians for instance, escape injury and return to England with sound constitutions. Those who arrive with

the traces of former attacks, fever, dysentery, liver disorders, etc., are exceptionally amenable to remedies, the changed conditions surrounding them being very favourable to a cure. I have known many persons who have spent the greater part of their lives in India and other hot countries who have reached a good old age.

DEVIATION FROM AVERAGE HEALTH IN AGED

PERSONS.

Let me repeat, it is not intended in this work to treat of such diseases as would naturally and commonly claim attention and the assistance of the Physician; but such deviations from health as are generally neglected, from the notion that they are insignificant, or necessary conditions of age.

In like manner, although some medicines or remedial agents will be spoken of, a full account of their properties is not necessary here. If more information is desired on either branch of the subject, i.e., diseases or remedies, the author would refer to his volume, entitled, "Household Medicine."

FAULTY NUTRITION.

The primary and fundamental condition of the continuance of health is a supply of food and its assimilation; that is, its conversion into healthy blood, from whence, through the circulation, every part and organ receives nourishment; in other words, material suitable for its sustenance and repair. For in every part there is a constant process of wearing away and restoration; and if the balance of waste and repair is not maintained, disease quickly ensues.

Every one knows that several organs are concerned in the process of nutrition: the stomach, liver, pancreas, spleen, upper and lower bowels. Certain fluids are formed, with power to dissolve, mix with, and modify the food, until it mixes with the circulating blood, and is endued with life. The blood-vessels and lungs take important parts in this business.

When any of the digestive and assimilative organs are enfeebled or diseased, we address our means to its relief. In the sequel, some of the disorders of these organs will be noticed.

F

Here, we would observe there is a state often seen in aged persons, evidently referable to imperfect, or interrupted nutrition, and yet we are unable to refer it to the failure of any of those organs in particular.

This state is a marked and evident general loss of flesh without suffering, often with pallor of the surface, especially noticeable in the cheeks; with the obvious attenuation, there is not unfrequently lightness of movement, cheerfulness, mental clearness, good appetite, and easy digestion, so far as the stomach is concerned; whilst all the bodily functions appear natural, the loss of flesh proceeds. Sometimes morbid sleepiness and undue fatigue after moderate exercise will be observed. Neither patient nor friends take much heed of the change. Perhaps some modification of the diet is adopted, and articles of food are recommended which are entirely valueless: arrowroot, beef-tea, Liebig's extract, or other equally wrong substance.

Whenever an aged person thus loses flesh and colour, attention should be given to it in a sensible manner, even when apparently in other respects

well. Since if it goes far, the susceptibility to cold and other external influences, to assaults of ordinary diseases, becomes greatly increased, and what would, in ordinary circumstances, be a slight attack or injury, may prove fatal.

A considerable change of diet should immediately be adopted, and any habits calculated to weaken the system abandoned.

The food and regimen to be adopted, must de'pend much on the manner of living previously. As a general rule (and only such a rule can be given), food rich in albuminous or staminal principles, such as eggs, with solid but juicy and tender meats, are to be recommended as the staple articles. Light wines, if before taken habitually, or even more generous port, sherry, or marsala, should be replaced by good stout. Aërated bread substituted for ordinary bread. It is true that the heat employed in baking bread destroys to a great extent the fermenting power of yeast; but something remains in bread made with yeast which renders it more liable to undergo changes, and with moisture and heat to become more rapidly sour.