Front Page Titles (by Subject) OF ALIMENT. - The Writings of Hippocrates and Galen
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OF ALIMENT. - Hippocrates, The Writings of Hippocrates and Galen 
The Writings of Hippocrates and Galen. Epitomised from the Original Latin translations, by John Redman Coxe (Philadelphia: Lindsay and Blakiston, 1846).
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This book, says Haller, contains much of the brevity and antithesis of the treatise “De Humoribus.” It imitates the Hippocratic brevity. Mercurialis considers it as a genuine production of the divine old man, although he places it in his second class. Galen deems it genuine, and wrote four commentaries to illustrate it, and frequently quotes passages from it as such. Others have equally deemed it genuine. In this is to be found a passage, which, by too free an interpretation, has been applied to the circulation of the blood. The clearest parts are those that refer to the perspiration, and its importance to health. Here also we find the liver regarded as the root or source of the veins, and the heart of the arteries, by which the blood and spirit flow to every part,—from which we might imagine the work not to be more ancient than Erasistratus, since it contains his views. It treats of the time in which the fœtus is formed,—and gives a short and incorrect osteology. Adverts again to the pulsation of the vessels,—and of the spirit which is its aliment. It contains nothing of a dietetic character.
Subject.—Of food, its varieties and powers; to what parts conveyed; which most easily, or with greater difficulty, changed; what are the principles of which it is formed; which are, and are not, nutritive.—Ed.
Chap. I. Of the varieties and forms of food. Effect and influence of. Of the variety of juices, hurtful, or innoxious. Of the difference of diseases, and their signs;—remarks, &c., cognizant of a circulation here, and in the next chapter.
Chap. II. Of perspiration and its importance;—aliment,—various,—not equally fitted in all cases,—differing in different periods of life. Fœtal formation, &c.
Chap. III. Of the nutrition of bones—length of time in healing when fractured, &c. Of the change of food and its conversion into different parts.
“This treatise,” says Gardeil, “would be more correctly entitled ‘On Nutrition’—both from its Greek derivation, and from the subjects it treats of. It ought rather to rank in Fœsius’ third section, since it is more of a physiological than of a dietetic character. It is pretty abstract, and somewhat tiresome, not only in my own translation, but in the original, and other translations, arising either from the generality of ideas, or from the extreme brevity in which a number of objects are presented at the same time, in order to subject them to one single principle, which in the present period is denominated the vital principle. Several of its parts appear to be susceptible of different construction or explanation by different readers. Galen wrote four commentaries on this treatise, a considerable portion of which has reached us; but I have not derived much benefit from them.”
Sec. I. Aliment; what is to be understood by it; general principles on.
Sec. II. Physiological principles as to nutrition.
Sec. III. Of the natural excretions, and of unnatural growth, &c., of parts.
Sec. IV. Continuation of the principles respecting aliment.
Sec. V. Numerous sources of derangement which induce symptoms that accompany different diseases.
Sec. VI. Every thing is but relative in the animal economy—nothing absolute.
Sec. VII. Of the various channels for aliment—immense variety observed, as well relatively to good and evil, as to many other circumstances—amongst others, the variation as to the period of pregnancy.
Sec. VIII. Of the variation as to the period of the callus produced after the fracture of different bones;—other differences and their causes.
Sec. VIII. (bis.) Of the benefit of liquids in alimentation—and also of motion.
Sec. IX. Of pus, and of the marrow.