ALIMENT (from alo, to nourish), implies food
both solid and liquid: from which, by the process of
digestion, is prepared a very mild, sweet, and whitish
liquor, resembling milk, and distinguished by the name
of chyle; which being absorbed by the lacteal veins,
by them conveyed into the circulation, and there assi-
milated into the nature of blood, affords that supply
of nutrition which the continual waste of the body is
found to require.—Next to air, food is the most neces-
sary thing for the preservation of our bodies: and as
on the choice thereof our health greatly depends, it is
of great importance to understand, in general, what is
the properest for our nourishment; and, in particular
deviations from health, what is the best adapted to re-
store us. The blood and fluids naturally incline to
waste and diminish: fresh chyle, duly received, pre-
vents this waste and diminution, and preserves in
them that mild state which alone consists with health.
An animal diet affords the most of this bland nutritious
mucilage; watery fluids dilute the too gross parts, and
carry off what is become unfit for use. It is only the
small portion of jelly which is separated from the far-
inaceous parts of vegetables, that, after being much
elaborated, is converted into the animal nature; yet
the use of vegetables prevents both repletion and a
too great tendency to a putrescent acrimony of the
blood. In hot climates, as well as against the consti-
tutional heat of particular persons, vegetables are de-
manded in the largest proportion. Animal substances
afford the highest relish while our appetite continues;
but will sate the appetite before the stomach is duly filled.
Vegetables may be eaten after either flesh or fish:
few herbs or fruits satiate so much as that the stomach
may not be filled with them, when it is already satis-
fied with flesh or fish; whence it may be observed, that
no diet which is very nourishing can be eaten to ful-
ness, because its nutritious parts are oily and satiating.
Health depends almost wholly on a proper erasis of the
blood; and to preserve this, a mixture of vegetables in
some degree is always required, for a loathing is soon
the consequence of animal food alone: hot acrid habits,
too, receive from milk and vegetables the needful for
correcting their excesses; but in cold, pituitous, and
nervous habits, who want most nourishment from least
digestion, and from the smallest quantity of food, ani-
mal diet is to be used more freely.
Thus much being offered as general principles with
respect to the matter and quality of our aliment, the
valetudinarian may easily regulate his diet with some
advantage to himself by an attention to the few ensu-
ing particulars. In winter, eat freely, but drink spar-
ingly: roast meat is to be preferred, and what is drunk
should be stronger than at other seasons. In summer,
let thirst determine the quantity to be drunk; cold
stomachs never require much: boiled meats and vegeta-
bles, if not otherwise contraindicated, may now be more
freely used. Lax habits require the winter's diet to
be continued all the year, and rigid ones should be
confined to that of summer. Fat people should fast
at times, but the lean should never do so. Those who are troubled with eructations occasioned by their food should drink but little, and use some unaccustomed exercise. The thirsty should drink freely, but eat sparingly. In general, let moderation be observed; and though no dinner hath been had, a light supper is at all times to be preferred. After very high seasoned meats, a glass of water acidulated with the acid elixir of vitriol, or in very weak stomachs the sweet elixir of vitriol, is far more assistant to the work of digestion than brandy. See FOOD and DRINK in this work, and DIETETICS in the SUPPLEMENT.
Obligation of ALIMENT, in Scots Law, the natural obligation on parents to provide their children with the necessaries of life, &c. See LAW INDEX.