The dietetic management of the febrile state is always a matter of interest, and an extract in L' Union Médicale from a work by Mauquat, soon to appear, covers the ground so logically that we have thought it desirable to review it for the benefit of our readers.
During an acute fever, the appetite is usually diminished; the mouth is dry from the diminished salivary secretion, and this latter feature is an index to the secretions generally throughout the alimentary tract. In the stomach the gastric juice is secreted not only in diminished quantity, but is changed in quality, the hydrochloric acid being much reduced. The frequent craving of febrile patients for acids is thus explained, and although we do not have to resort to the means of the wise old doctor who, before the days of the clinical thermometer, found that a child was feverish by asking which it