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March 14, 1885


JAMA. 1885;IV(11):294. doi:10.1001/jama.1885.02390860014007

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A recent number of the British Medical Journal calls attention to the important part played by the medical profession in the matter of ordering suitable diet for patients, and commends the thoughtfulness which has inaugurated a school of cookery in Edinburgh, in which the medical students in that city may learn how the foods appropriate to the invalid are prepared. During the present session this school has given four lessons in the preparation of food and drinks, in the large theatre of the Royal Infirmary. It speaks well for the intelligence of the students that these lessons were largely attended and highly appreciated. Among other things, the preparation of beef-tea, beef-jelly, milk-jelly, gruel and milk gruel, and self-digested farina were shown, and students were invited to examine for themselves practically the various diets ordered for patients.

Such a course for medical students is to be commended in the highest terms;

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