d from flesh-eating
out of dread and abhorrence, and when the latter would represent any
thing as odious or disagreeable by hieroglyphics, they painted a
fish.

Yes, Agassiz does recommend authors to eat fish because the
phosphorus in it makes brains. So far you are correct. But I cannot
help you to a decision about the amount you need to eat--at least
with certainty. If the specimen composition you send is about your
fair usual average, I should judge that perhaps a couple of whales
would be all you want for the present; not the largest kind, but
simply good, middling-sized whales!--_Mark Twain's Letter to a Young
Author._

FOOD FOR THE SICK

[Illustration: Food for the Sick]

There is no branch of the culinary art which requires more skill than
that of preparing food for the sick and feeble. The purpose of food at
all times is to supply material for repairing--the waste which is
constantly be chosen with reference to its nutritive value. But during
illness and convalescence, when the waste is often much greater and the
vital powers less active, it is of the utmost importance that the food
should be of such a character as will supply the proper nutrition. Nor
is this all; an article of food may contain all the elements of
nutrition in such proportions as to render it a wholesome food for those
in health, and not be a proper food for the sick, for the reason that
its conversion into blood and tissue lays too great a tax upon the
digestive organs. Food for the sick should be palatable, nutritious and
easily assimilated. To discriminate as to what food will supply these
requisites, one must possess some knowledge of dietetics and physiology,
as well as of the nature of the illness with which the patient is
suffering; and such a knowledge ought to be part of the education of
every woman, no matter to what class of society she belongs.

There are no special dishes suitable alike for all cases. Hot buttered
toast, tea, rich jellies, and other dainties so commonly served to the
sick, are usually the very worst articles of diet of which they could
partake. As a general rule, elaborate dishes are not suitable.

Well-cooked gruel, a nicely broiled steak, a glass of milk, or some
refreshing drink often serve far better than foods which combine a
greater variety of ingredients, and require more extensive preparation.
The simplest foods are always the best, because the most r