Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages: Including a System of Vegetable Cookery

frequency and violence of the attacks, became so imminent that he was obliged to follow the advice of his master, Sydenham. He first laid aside the use of all fermented and distilled liquors; then, finding his fits became less frequent and violent, he gave up all flesh meat, and confined himself entirely to cows' milk. In pursuance of this plan, in a year or two the epilepsy entirely left him. "And now," says Dr. Cheyne, from whom I take the account, "for seventeen years he has enjoyed as good health as human nature is capable of, except that once, in a damp air and foggy weather in riding through Essex, he was seized with an ague, which he got over by chewing the bark." He assured Dr. C. that at this time--and he was considerably advanced in life--he could play six hours at cricket without fatigue or distress, and was more active and clear in his faculties than ever he had been before in his whole life. He also said he had cured a great many persons, by means of the same diet, of inveterate distempers. DRS. HUFELAND AND ABERNETHY. The celebrated Dr. Hufeland taught that a simple vegetable diet was most conducive to health and long life. The distinguished Dr. Abernethy has expressed an opinion not very unlike it, in the following eccentric manner: "If you put improper food into the stomach it becomes disordered, and the whole system is affected. Vegetable matter ferments and becomes gaseous, while _animal_ substances are changed into a putrid, abominable, and acrid stimulus. Now, some people acquire preposterous noses; others, blotches on the face and different parts of the body; others, inflammation of the eyes; all arising from the irritations of the stomach. I am often asked why I don't practice what I preach. I reply by reminding the inquirer of the parson and sign-post--both point the way, but neither follows its course." DR. GREGORY. Dr. Gregory, a distinguished professor and practitioner of medicine in Scotland, in a work published more than seventy years ago, strongly recommends plain and simple food for children.