Chapter III: Part 3

A dozen soaked prunes and one very ripe banana
Two tablespoonfuls of nuts, or a rounded tablespoonful of nut butter
(The prunes, the banana, and either the nuts or nut butter may be
eaten together)
One egg, whipped, or cooked two minutes (If whipped, add sugar and
lemon juice)
Peas or asparagus
Half a cup of coarse wheat bran

Drink two glasses of water during the progress of the meal.

DINNER

A salad of lettuce, asparagus, peas or carrots; or anything green,
eaten with either nuts or nut butter
One egg, coddled; serve with butter and salt
A baked potato or a whole wheat muffin
A cup of wheat bran, slightly cooked if desired, and eaten with thin
cream
Two glasses of water

Just before retiring, take half a cup of wheat bran.

SECOND DAY: The same as the first, slightly increasing the quantity of food if there is a tendency toward weakness or unusual fatigue.

THIRD DAY: The same as the second, varying the meals by changing the vegetables.

FOURTH DAY: On rising, eat a cup of soaked apricots, and take the exercises which were prescribed for the first day.

BREAKFAST

A cup of wheat bran, with cream
A cup of hot water
The juice of one sweet orange
A small portion of plain wheat, boiled (simmered over night)
One egg, coddled

LUNCHEON

A dozen soaked prunes
Two extremely ripe bananas, with two tablespoonfuls of nuts
Three or four figs, and cream cheese--fresh
Two glasses of water

DINNER

A cup of hot water
A cup of wheat bran
Two large, boiled Spanish onions
One other vegetable
A baked potato
One glass of cool water

Just before retiring, eat a few soaked evaporated apricots, or half a cup of bran.

NOTE: The apricots should be omitted if there is a tendency toward sour stomach (premature fermentation), or rheumatism.

FIFTH DAY: the Same As the Fourth.

SIXTH DAY: The same as the first.

Repeat this diet until the bowels become normal. The bran and the apricots may then be reduced according to the condition of the bowels, and the quantity of vegetables, eggs, and other solids increased sufficiently to meet the demands of normal hunger.

SUMMER MENU

_CONSTIPATION_ (_CHRONIC_) _NERVOUSNESS_

Immediately on rising, eat two or three very ripe peaches or plums, and drink a glass or two of water. Devote from five to ten minutes to vigorous exercise and deep breathing, especially exercise No. 3. (See Vol. V, p. 1344.)

BREAKFAST

A dish of sliced peaches--very ripe; a little sugar, but no cream
Half a cup of wheat bran, with a spoonful or two of crushed wheat,
thoroughly cooked (simmered over night)
An ear of tender corn--prepared choice

LUNCHEON

A liberal portion of tender corn
A lettuce and tomato salad, eaten with grated nuts

DINNER

A liberal green salad, with grated nuts
A baked sweet potato
Fresh peas, beans, Brussels sprouts, cabbage, corn--any two of these
A portion of wheat bran, cooked

If the above menus do not seem sufficient to sustain the body while performing manual labor, one or two whipped eggs may be added.

Just before retiring, eat three or four ripe peaches, or a large bunch of blue grapes, swallowing seeds without mastication. Take exercises as prescribed for morning.

From two to three glasses of water should be drunk at each of these meals.

FALL MENU

_CONSTIPATION_ (_CHRONIC_) _NERVOUSNESS_

(For general instructions see Spring Menu.)

Just after rising, eat a bunch of grapes.

BREAKFAST

Cantaloup or melon
Wheat bran and a small portion of whole wheat
Two or three baked bananas, eaten with raisins and nuts

LUNCHEON

Celery or slaw
One fresh vegetable
An ear of tender corn or a baked potato
Wheat bran

DINNER

Lettuce and tomato salad
Okra, eggplant, cauliflower, carrots, squash, cabbage, string
beans--any two of these
Chicken or fish--very limited portion
A cantaloup or a baked banana

From two to three glasses of water should be drunk at each of the above meals, and mastication should be very thorough.

WINTER MENU

_CONSTIPATION_ (_CHRONIC_) _NERVOUSNESS_

Immediately on rising, take the juice of a sweet orange.

For general instructions see Spring Menu.

BREAKFAST

Two extremely ripe bananas, eaten with nuts or nut butter
(The bananas may be baked if preferred)
A liberal portion of whole wheat, boiled until very soft--simmered
over night; serve with butter or cream

LUNCHEON

Spinach, with an egg
Endive, kale, or cabbage
Peas, beans, lentils, or corn

DINNER

Celery, with nuts
Carrots, parsnips, beets, onions, stewed pumpkin, or squash
A small rare omelet, or a very small portion of fish; omelet preferred
A potato

A glass of pure apple cider may be drunk just after rising, and just before retiring.

From two to three glasses of water should be drunk at each of the above meals.

SPRING MENU

_CONSTIPATION--AUTOINTOXICATION LOW VITALITY_

Choice of the following menus:

MENU I MENU II

BREAKFAST

Half a cup of wheat bran, Two glasses of water
cooked Wheat bran, cooked
The juice of a sweet Florida Boiled whole wheat, with
orange (Russet seedling) cream
One glass of water Two tablespoonfuls of nuts
One whole egg, whipped or one tablespoonful of
with teaspoonful of sugar nut butter
One or two extremely ripe One very ripe banana, with
bananas, with nuts and cream nuts and raisins

LUNCHEON

Peas or asparagus A boiled onion
A baked potato Whole wheat or a bran meal gem
A cup of hot water A cup of hot water

DINNER

Green peas A small portion of fish or
Spanish onions of white meat of chicken
A small, baked white potato One very small, baked white
(Eat skins and all) potato
Two eggs, lightly poached A salad of lettuce or anything
Nuts and raisins, if something green, with oil
sweet is desired A baked banana

A spoonful or two of coarse wheat bran should be taken both at breakfast and at dinner; also, just before retiring, a glass of water and a few pieces of soaked evaporated apricots.

(The apricots should be omitted if there is a tendency toward either fermentation or rheumatism.)

SUMMER MENU

_CONSTIPATION--AUTOINTOXICATION LOW VITALITY_

Choice of the following menus:

MENU I MENU II

BREAKFAST

Fresh fruit--grapes preferred Wheat bran
A baked sweet potato Melon or peaches
Two very ripe bananas, Very ripe bananas with cream,
with figs and cream nuts and raisins
Wheat bran One glass of water
One whipped egg

LUNCHEON

Melon One or two fresh vegetables
One fresh vegetable (choice)
A bran gem with either A baked potato or corn
butter or nut butter A green salad
Two tablespoonfuls of nuts Bran, or a bran gem
(choice)
One glass of water

DINNER

A fruit salad made of bananas, Practically the same as for
raisins, and grated luncheon, with choice of
nuts; serve with whipped junket or gelatin
cream
Two tablespoonfuls of nuts (choice)
Cream cheese and one fig
Boiled wheat, with sweet butter
Two glasses of water
A melon

SUPPLEMENTARY MENU

Corn
Spinach
Two egg whites--poached or whipped
A potato
A salad
Water and wheat bran

If there is a craving for something sweet, let the evening meal consist entirely of ice-cream and three or four glasses of water. All sweets may be omitted, however, if they do not especially appeal to the taste.

Take vigorous exercise and deep breathing just after rising, and just before retiring.

FALL MENU

_CONSTIPATION--AUTOINTOXICATION LOW VITALITY_

Just after rising, eat a large bunch of grapes and drink a glass of water.

Choice of the following menus:

MENU I MENU II

BREAKFAST

Peaches, plums, or melon Two or three exceedingly
Whole wheat, or barley, ripe bananas, eaten with
boiled until soft; serve nut butter and cream;
with butter and cream also raisins, if something
Wheat bran cooked, eaten sweet is desired
with thin cream (Bananas may be baked
Water if preferred)

LUNCHEON

A bowl of clabbered milk, A baked white potato
eaten with a very little sugar (Eat skins and all)
One whipped egg One fresh vegetable
Half a cup of wheat bran A morsel of fish

DINNER

Spinach, cooked Same as dinner (Menu I)
One egg white with the addition of buttermilk
Baked beans or a morsel of fish
One fresh vegetable (Some simple dessert may be
taken with this meal, if desired)

Just before retiring, take wheat bran or eat a large bunch of grapes.

WINTER MENU

_CONSTIPATION--AUTOINTOXICATION LOW VITALITY_

BREAKFAST

A small portion of plain wheat boiled until
soft, or until the grains burst open; serve with cream and salt
A cup of wheat bran, cooked, eaten with butter and salt
Two egg whites and one yolk
One exceedingly ripe banana--must be very ripe; eat with one fig,
cream, and a spoonful of either nuts or nut butter
A cup of hot barley water

LUNCHEON

A spoonful of wheat bran
A portion of boiled onions
A baked white potato--skins and all--with butter and salt
A cup of hot barley water

DINNER

A salad of anything green
Choice of carrots, turnips, eggplant, parsnips,
or squash, cooked in casserole dish--no cream
A baked white potato
A morsel of fish or chicken, or an egg, cooked
two minutes, eaten with butter
(One of the fresh vegetables should be made
very hot with red pepper, or a small capsule of
red pepper may be taken at the close of the meal)

From one to two glasses of water should be drunk at each of these meals.

Either grapes or wheat bran should be taken just before retiring. The wheat bran may be taken uncooked in hot water.

If constipation is not relieved after taking the quantity of bran prescribed, increase the quantity until the desired results are obtained, then gradually decrease the quantity, taking it only at the morning and the evening meal.

MENUS FOR GASTRITIS

SPRING MENU

_GASTRITIS_

In severe cases of gastritis, all food, and even water should be omitted. As the patient begins to recover, water, cool or hot, may be taken, and after a time, when normal hunger appears, the following suggestions in diet should be observed:

BREAKFAST

Choice of the following--

_a_ One large, very ripe banana, baked; preferably en casserole
_b_ A baked white potato, with butter

LUNCHEON

Onions, or fresh tender peas, thoroughly cooked, en casserole
A baked potato

DINNER

Peas, asparagus, or onions
A baked potato or rice (If rice is chosen, a tablespoonful of
clean wheat bran should be eaten)

As the patient recovers, the articles composing the meals may be increased, confining entirely to such foods as peas, asparagus, potatoes, carrots, parsnips, beets, spinach, and the green salad vegetables.

SUMMER MENU

_GASTRITIS_

In regard to the omission of food in severe cases, see Spring Menu.

BREAKFAST

Cantaloup or melon, discarding the pulp of the melon
Two or three egg whites, lightly whipped with a sprinkle of sugar

LUNCHEON

Tender peas, string beans, green corn, or young carrots,
thoroughly cooked
Bran meal gems

DINNER

Carrots, parsnips, squash, spinach, or turnip-tops
Graham gems or a baked potato

FALL MENU

_GASTRITIS_

BREAKFAST

A cantaloup or very ripe peaches--no cream
Baked chestnuts, or boiled rice, with butter
A tablespoonful of wheat bran in hot water

LUNCHEON

Eggplant, okra, or a Spanish onion
Tender corn or a potato

DINNER

Celery or lettuce
Nuts and ripe olives
Green corn or a baked potato
Carrots or winter squash

WINTER MENU

_GASTRITIS_

BREAKFAST

A baked banana
A spoonful or two of plain wheat, boiled
A cup of hot water

LUNCHEON

Winter squash, or onion, en casserole
A baked potato
Celery hearts

DINNER

A light vegetable soup--no crackers
Celery
Carrots or parsnips
A potato

For instructions in cooking "en casserole," see p. 671.

MENUS FOR NERVOUS INDIGESTION

SPRING MENU

_NERVOUS INDIGESTION_

Nervous indigestion is a condition in which the mucous membrane of the stomach is in a chronic state of irritation caused by hydrochloric acid fermentation.

The appetite is usually keen; sometimes ravenous. This, however, is the best evidence that the diet should be limited to just enough food to sustain strength when no manual labor is performed.

BREAKFAST

A pint of clabbered milk with a light sprinkle of sugar,
if desired
Two tablespoonfuls of clean wheat bran, well cooked;
serve with cream

LUNCHEON

Onions, en casserole, or fresh peas
Bran meal gems or graham muffins
A baked potato
A glass of water

DINNER

Peas, asparagus, onions--any two of these
A potato and bran meal gems
A glass of buttermilk
A spoonful or two of bran prepared as for breakfast

SUMMER MENU

_NERVOUS INDIGESTION_

BREAKFAST

Cantaloup or baked bananas
Two or three egg whites, lightly poached
One or two bran meal gems
A glass of milk

LUNCHEON

Peas, string beans, carrots, okra--any two of these
Tender corn or a baked potato
Spinach, with egg
A spoonful or two of wheat bran

DINNER

Young carrots, string beans, or squash
Tender corn, lima beans or a baked potato
Gelatin, if something sweet is desired; a very small portion,
and very little sugar

FALL MENU

_NERVOUS INDIGESTION_

BREAKFAST

Persimmons, cantaloup, or a baked banana
A baked potato
Half a glass of milk
A spoonful of wheat bran

LUNCHEON

Two and one-half to three glasses of fresh milk
Two tablespoonfuls of wheat bran

DINNER

Eggplant, okra, Brussels sprouts, tender spinach, string beans,
carrots, or onions--one or two of these
A baked potato or rice

NOTE: From one to three glasses of cool water should be drunk at each of these meals.

WINTER MENU

_NERVOUS INDIGESTION_

BREAKFAST

Very ripe bananas with cream
Two bran meal gems with butter, or two tablespoonfuls of plain
boiled wheat

LUNCHEON

Vegetable soup--omit crackers
Cauliflower, boiled onions, or carrots
A baked potato

DINNER

Soup--cream of corn or of rice
Celery, ripe olives, and nuts
Carrots, parsnips, beets, turnips--choice of two of these
Bran meal gems or a baked potato
A spoonful or two of wheat bran (A glass or two of water should
be drunk at this meal)

NOTE: Acids, sweets, white bread, oatmeal, corn hominy, and the cereal foods from which the bran has been removed, should be entirely omitted in all cases of stomach irritation, of which nervous indigestion is merely an expression. The use of tea, coffee, tobacco, all stimulating and intoxicating drinks should also be discontinued.

MENUS FOR NERVOUSNESS

SPRING MENU

FOR BUSINESS MAN

_THIN--NERVOUS--IRRITABLE INSOMNIA--STOMACH AND INTESTINAL TROUBLE_

Menu No. 1 is for use at home where one can get all the staple vegetables prepared as directed.

Menu No. 2 consists of emergency meals to be taken when away from home.

They practically contain the same nutritive elements, however, but in slightly different proportions.

MENU I MENU II

BREAKFAST

A dish of whole wheat or A cup of hot water
flaked wheat, thoroughly Bran meal gems
cooked Corn muffins
Two tablespoonfuls of nuts
One egg, coddled A potato eaten with either
A cup of hot water butter or cream

LUNCHEON

One or two fresh vegetables Two glasses of milk (One whipped
A baked sweet or a white potato egg mixed with the milk)
A salad, if desired A potato or one fresh vegetable
One or two spoonfuls of nuts
A glass of water

DINNER

A green salad--either lettuce Vegetable soup
and tomatoes, or endive One fresh vegetable
Gems made from corn meal An omelet or a very small
or bran meal, eaten with portion of fish or white
butter and nuts meat of chicken; omelet
Choice of peas, beans, or preferred
asparagus One extremely ripe banana
A baked potato with cream, nuts, and
Dessert--gelatin or home-made either figs or raisins
ice-cream

Intestinal gas can be largely controlled by thorough and complete mastication.

If the use of milk should cause slight constipation, the constipation can be relieved by taking a small portion of wheat bran, either cooked or uncooked, at both the morning and the evening meal.

SUMMER MENU

FOR BUSINESS MAN

_THIN--NERVOUS--IRRITABLE INSOMNIA--STOMACH AND INTESTINAL TROUBLE_

Choice of the following menus for a week or ten days:

MENU I MENU II

BREAKFAST

Cantaloup or sliced peaches Melon or peaches
One tablespoonful of steamed Two very ripe bananas
whole wheat with cream, nuts, and raisins
One glass of milk Two or three glasses of milk
Two baked bananas

LUNCHEON

One or two ears of corn--boiled Baked sweet potatoes, with
A few nuts--choice butter
One whipped egg and one Two tablespoonfuls of nuts--choice
glass of milk, mixed A green salad

DINNER

Spinach, lima beans, carrots, Cantaloup
squash--any two of these Boiled corn and lima beans
One egg, coddled Lettuce and tomato salad
Small piece of corn bread A baked potato
or whole wheat bread An egg or a small portion of fish
Two glasses of buttermilk

NOTE: From one and a half to two glasses of water should be drunk at each of these meals.

If constipation occurs, soaked prunes or soaked evaporated apricots may be taken just before retiring. A glassful of water in which the prunes or apricots have been soaked should also be drunk just after rising.

If stomach-acidity or intestinal fermentation should occur, omit all acid fruits and regulate the bowels by the use of wheat bran.

One hour during the day should be devoted to vigorous physical exercise.

FALL MENU

FOR BUSINESS MAN

_THIN--NERVOUS--IRRITABLE INSOMNIA--STOMACH AND INTESTINAL TROUBLE_

FIRST DAY: Immediately on rising, drink one glass of cool water and eat half a pound of Concord grapes. Eliminate the seeds, but thoroughly masticate and swallow the skins.

Devote from five to six minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.) Inflate the lungs to their fullest capacity at every third or fourth breath.

BREAKFAST

A cantaloup
One or two exceedingly ripe bananas, baked; must be very ripe--red
variety preferred; serve with thin cream
One cup of hot water

LUNCHEON

A lettuce and tomato salad
An ear of tender corn

DINNER

Choice of boiled corn, string or lima beans
(With the corn, eat a teaspoonful of either nut
butter or nuts; masticate to exceeding fineness)
A lettuce and tomato salad, with a simple dressing
One coddled egg

From one and a half to two glasses of water should be drunk at each of the above meals.

Just before retiring, eat a small bunch of Concord grapes and drink half a glass of water.

Devote from five to ten minutes to exercises Nos. 3 and 5, as above directed, giving special attention to deep breathing. Endeavor to inflate the lungs to their fullest capacity every third or fourth breath.

SECOND DAY: The same as the first, slightly increasing the quantity of food if desired. This may be done by more thorough mastication and by devoting more time to exercise.

THIRD DAY:

BREAKFAST

Two or three exceedingly ripe peaches, eaten with grated maple-sugar
Two or three egg whites poached, served on a crisp cracker; or,
one whole egg if the appetite will accept it
Half of a cantaloup
A cup of hot water or cocoa

LUNCHEON

Cooked spinach or a green salad
An ear of tender corn
A potato
A glass of water

DINNER

String beans and young onions--cooked
A green salad
A bit of fish or white meat of chicken, with a baked potato

FOURTH DAY:

BREAKFAST

Cantaloup or peaches
One or two extremely ripe bananas, baked, and eaten with cream
One large pulled fig, with cream
One glass of water

LUNCHEON

Cantaloup
One whole egg, coddled
A baked sweet or a white potato

DINNER

Corn, lima beans, or a potato
A cup of hot water

FIFTH DAY: The same as the first.

SIXTH DAY: The same as the second, and so on, day by day, for about twelve days.

LETTER OF ADVICE

ACCOMPANYING ABOVE MENU

Rise at a regular hour every morning. Take a lukewarm sponge bath, following it by a cool splash and a vigorous rub down, practising deep breathing all the while.

Before dressing, devote from two to three minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.) Take these movements calmly.

Do not worry. Masticate all food to infinite fineness. Take plenty of time to eat.

Inflate the lungs to their fullest capacity one hundred times a day. This is of very great importance.

If the quantity of food prescribed is more than the appetite calls for, eliminate any one thing entirely, or reduce the quantity of the whole.

WINTER MENU

FOR BUSINESS MAN

_THIN--NERVOUS--IRRITABLE INSOMNIA--STOMACH AND INTESTINAL TROUBLE_

FIRST DAY: Immediately on rising, drink two cups of cool water and devote from five to ten minutes to vigorous exercise.

BREAKFAST

A cup of hot water
A small portion of boiled wheat or rice
One or two eggs, coddled
Cocoa or chocolate

LUNCHEON

Three eggs, whipped; add a glass of milk and a flavor of sugar and
fruit-juice

DINNER

Carrots, parsnips, turnips, winter squash--any two of these
A baked potato
A small portion of fish or chicken (white meat); or, one egg
prepared choice, eaten with either a baked potato or a bit
of whole wheat bread

Just before retiring, repeat the exercises which have been prescribed for the morning, and, if constipated, take two or three tablespoonfuls of wheat bran in hot water.

SECOND DAY: Same as the first, slightly increasing the quantity of food, if hungry.

THIRD DAY: Same as the second, adding one or two whipped eggs for breakfast, and changing vegetables to suit the appetite for luncheon and for dinner. Nearly all vegetables such as beets, carrots, parsnips, and turnips may be substituted for one another.

FOURTH DAY:

BREAKFAST

A cup of hot water
Two eggs lightly poached; or, a very rare omelet rolled in nuts and
whipped cream, eaten with a whole wheat muffin
A cup of chocolate
A liberal portion of wheat bran, cooked and served as an ordinary
cereal, with butter and cream

LUNCHEON

Three eggs. See recipe, p. 678.

DINNER

Endive, lettuce, or celery
Choice of any two fresh vegetables
A potato or a whole wheat gem

Exercise as prescribed for the first day.

FIFTH DAY: The same as the fourth.

SIXTH DAY: The same as the first, repeating these menus for a period of about three weeks.

For diet and general instructions in regard to nervousness, see menus for "Fermentation" and "Superacidity." See also Lesson XVII, "Nervousness--Its Cause and Cure," Vol. V, p. 1211.

MENUS FOR SUBACIDITY

SPRING MENU

_INDIGESTION_ (_CHRONIC_)

BREAKFAST

A dish of very ripe berries or apricots
A cup of hot water
A baked white potato, served with a very little butter and salt
One or two egg whites, lightly poached
Half a cup of wheat bran, cooked twenty minutes

LUNCHEON

A cup of hot water
Two or three bananas, baked in casserole dish. (For baked bananas,
see recipe, p. 677)

DINNER

A cup of hot water
Purée of peas
A baked white potato, asparagus, or carrots
Half a cup of wheat bran cooked, served as an ordinary cereal

A few tablespoonfuls of pineapple juice should be taken half an hour after each meal.

The above menus may be increased in quantity as the digestion improves, taking special care, however, not to overeat. Fresh vegetables, from the list given below, may be added to the noon and the evening meal, as the season advances, and the patient becomes stronger.

Asparagus
Beans
Brussels sprouts
Cabbage
Carrots
Cauliflower
Celery
Kale
Lettuce
Parsnips
Peas
Spinach
Squash

SUMMER MENU

_INDIGESTION_ (_CHRONIC_)

Immediately on rising, drink a cup of water, and devote from five to ten minutes to vigorous exercise, with deep breathing.

BREAKFAST

Melon or peaches
A large red banana, baked, or broiled in butter; eat with soaked
prunes
One egg, either coddled or whipped

LUNCHEON

Melon or cantaloup
A liberal portion of gelatin, with thin cream

DINNER

A light vegetable soup
A very small portion of green salad
A very little tender fish or chicken--white meat
Baked potatoes or green corn
Any fresh vegetables
A small portion of wheat bran, cooked

FALL MENU

_INDIGESTION_ (_CHRONIC_)

Immediately on rising, drink a cup of water, and devote a few minutes to vigorous exercise.

BREAKFAST

A bunch of Tokay or Malaga grapes
One or two eggs, coddled or poached
A baked white potato
A cup of hot water

LUNCHEON

Purée of corn or beans
One or two egg whites, whipped

DINNER

Stewed pumpkin or squash
A baked white potato
One extremely ripe banana (black spotted), eaten with cream

WINTER MENU

_INDIGESTION_ (_CHRONIC_)

BREAKFAST

A cup of coarse wheat bran
Whole wheat, cooked until the grains burst open; serve with thin
cream or rich milk, and either a spoonful of nuts or nut butter
(This should be masticated exceedingly fine)

LUNCHEON

One egg whipped very fine, or boiled one and one-half minutes; if
whipped, add a sprinkle of sugar; if boiled, eat with a baked
potato
A very small vegetable salad--grated carrots, onion, and lettuce
leaves

DINNER

Boiled onions, carrots, or parsnips
A baked white potato
Half a glass of milk, mixed with one whipped egg white

Take a spoonful or two of wheat bran and a spoonful of pineapple juice at the close of this meal, either cooked, or in hot water, uncooked.

The above menus are the minimum of food for this condition. The quantity may be increased according to the demands of normal hunger. Hunger, however, should be determined by labor or exercise. Abnormal appetite, caused by supersecretion of acid in the stomach, is very often mistaken for hunger. In such cases, the patient should cease eating before the appetite is satisfied.

INDIGESTION (ACUTE)

In nearly all cases of acute indigestion, food should be omitted. The patient should be given hot water morning, noon, and evening, and, if possible, a stomach tube should be inserted, and the hot water and stomach contents removed. If this cannot be done, the patient should drink copiously of hot water, and vomit as much of it as possible. After the stomach has been cleansed, a cup of coarse wheat bran, or a large bunch of Concord or blue grapes may be given (if they are in season), swallowing skins, seeds, and pulp. Both bran and grapes are preferable to laxative medicines, and much more effective. The high enema should be administered, thus removing the contents of the lower bowels. After the stomach and the bowels have been thoroughly cleansed, if the patient is not able to exercise, artificial manipulation of the abdomen should be administered for a period of half an hour three times a day. These suggestions may be repeated until the patient is relieved, when the diet for chronic indigestion may be followed in rather modified form, omitting the heavier vegetables, and increasing the lighter foods.

MENUS FOR BILIOUSNESS

SPRING MENU

_BILIOUSNESS--HEADACHE SLUGGISH LIVER_

Supersecretion of bile by the liver is termed biliousness. This may be expressed by the presence of bile in the stomach, which usually causes headache, beginning at the base of the brain, and after five or six hours settling over the eyes. This is sometimes associated with nausea or sick headache.

Again, the excess of bile is absorbed into the blood, causing the skin to become yellow and spotted, and sometimes it assumes the appearance of jaundice.

Biliousness is caused by taking an excess of sweets, coffee, liquors, fats, and sometimes starches--cereal, bread, etc. The remedy, therefore, is a very simple one, and largely confined to elimination, vigorous exercise, deep breathing, and copious drinking of water.

The following menus are suggestive. The diet may consist of any group of fresh, natural foods which are in season.

BREAKFAST

Grapefruit, oranges, pineapple, or berries
Eggs, whipped, flavored with fruit-juice, and a bit of sugar
A banana, baked, or eaten uncooked, if very ripe

LUNCHEON

Vegetable soup
One or two fresh vegetables
Spinach or green salad
A small portion of fish
One egg
Junket or gelatin

DINNER

A green salad
Spinach or dandelion
Asparagus, peas, or any fresh vegetable
Baked beans or lentils
A baked potato
Gelatin

Sufficient coarse wheat bran should be taken at each meal to keep the bowels in normal condition.

SUMMER MENU

_BILIOUSNESS--HEADACHE SLUGGISH LIVER_

BREAKFAST

Soaked prunes, apricots, or berries
Choice of the following--

_a_ A very ripe banana, with either nuts or nut butter
_b_ A baked sweet potato, with dairy butter

A cup of water

LUNCHEON

Lettuce, celery, or slaw
A baked potato or corn
A cup of junket
Sliced peaches

DINNER

Tender corn, peas, beans, okra, or eggplant
Any green vegetable or a salad
A whipped egg or a glass of buttermilk
A melon or peach ices

FALL MENU

_BILIOUSNESS--HEADACHE SLUGGISH LIVER_

BREAKFAST

Grapefruit, oranges, pineapple, peaches, or plums
A very rare omelet
A whole wheat muffin, or a slice of corn bread

LUNCHEON

Green corn or baked beans
Boiled onions or turnips
Carrots or parsnips

DINNER

A salad of anything green, with grated nuts and oil
A baked sweet potato
Any fresh vegetable such as turnips, carrots, beets, squash, or
stewed pumpkin
Gelatin
(One-half pound of grapes an hour after eating)

WINTER MENU

_BILIOUSNESS--HEADACHE SLUGGISH LIVER_

BREAKFAST

Any acid fruit that appeals to the taste
Two eggs--prepared choice
A very little corn bread or a baked potato; potato preferred
Thin cocoa

LUNCHEON

Two or three bananas, extremely ripe, eaten with nuts, raisins
and cream

DINNER

Cream soup, onions, or celery
One fresh vegetable
Baked beans or a baked potato
A baked banana, eaten with a whipped egg

SPRING MENU

_HEADACHE--TORPID LIVER_

BREAKFAST

Cherries or berries--neither sugar nor cream
Two bananas broiled in butter, or baked, eaten with cream
(They may be eaten uncooked if sufficiently ripe)
A few raisins, with either butter or nuts

LUNCHEON

Boiled onions--a liberal portion
A baked potato

DINNER

Peas or asparagus
A green salad--just a very little
Baked beans or a baked potato; potato preferred

Just before retiring, drink a cup of water and eat a dozen ripe strawberries, without sugar or cream. This should be followed by vigorous exercise and deep breathing.

For recipe for baked bananas, see p. 677.

SUMMER MENU

_HEADACHE--TORPID LIVER_

BREAKFAST

Melon, peaches, or berries
One or two whipped eggs
A small portion of plain boiled wheat, with very little butter;
no cream

LUNCHEON

Spinach or a green salad
Any fresh vegetable
A potato--baked, boiled, or mashed

DINNER

Cantaloup or melon
Okra, eggplant, string beans, spinach, Brussels sprouts, carrots,
or turnips
One whipped egg, or a portion of gelatin with cream and fruit

FALL MENU

_HEADACHE--TORPID LIVER_

FIRST DAY: Immediately on rising, take a glass or two of water and a bit of any juicy fruit--grapes preferred. Devote as much time as possible to exercises Nos. 1, 3, and 5. (See Vol. V, pp. 1343, 1344, and 1345, giving preference to No. 3.) Do not exercise until too much fatigued, but rest every twenty or thirty movements.

BREAKFAST

A bunch of grapes--California variety; swallow seeds and pulp whole;
masticate and swallow the skins
Half a glass of water
An egg, cooked one and a half minutes; eat with a potato
Whole wheat, boiled
A cup of hot water or chocolate at the close of the meal

LUNCHEON

One or two fresh vegetables; preferably boiled onions, string beans,
or carrots
A baked potato
Anything green in the way of a salad--either lettuce, endive or
romaine, with oil, lemon juice, and sugar
A cup of hot water

DINNER

A green salad or spinach
Choice of two of the following vegetables--carrots, string beans,
boiled onions, squash, or turnips; preferably boiled onions
and carrots
A baked potato
Just a bite or two of the proteids, such as egg, fish, or white meat
of chicken
A cup of hot water

Just before retiring, take the juice of half an orange, half a glass of water, and devote as much time as possible to exercises prescribed for the morning.

SECOND DAY: Same as the first, slightly varying the meals according to choice of vegetables.

THIRD DAY: Same as the second.

FOURTH DAY: In regard to water-drinking, exercising, and eating a particle of fruit just after rising, see the rules which were given for the first day.

BREAKFAST

A portion of wheat bran, served with thin cream
Coarse cereal, with either nut butter or nuts
A sweet potato, baked, or sliced and broiled in butter

LUNCHEON

A tomato, stuffed with fine vegetables, and baked
One fresh vegetable
A salad or celery
A baked sweet or, a white potato
A cup of hot water
(A cup of cool water during the progress of the meal)

DINNER

Celery or a salad--a very small quantity
One fresh vegetable such as boiled onions, carrots, parsnips,
or turnips
Choice of one whipped egg, fish, or white meat of chicken
A cup of hot water or cocoa
Half a cup of wheat bran

Just before retiring, eat a small bunch of grapes, drink a glass of water, and take exercise, as prescribed for the first day.

FIFTH DAY: Same as the fourth.

SIXTH DAY: Same as the first.

SEVENTH DAY: Same as the second, continuing for ten or twelve days.

WINTER MENU

_HEADACHE--TORPID LIVER_

The element protein slightly predominates in these menus, while the fat-producing nutrients are minimized.

Choice of the following:

MENU I MENU II

BREAKFAST

A cup of hot water One egg, whipped with a
Half a cup of bran very little sugar and a
Baked sweet potatoes spoonful of lemon juice
Cocoa One banana with very little
nut butter and cream,
and a few raisins

LUNCHEON

A vegetable salad--lettuce, A fruit salad--lettuce; seeded
grated carrots and tomatoes, grapes, banana, and
eaten with a dressing a piece of an orange,
of nut butter, reduced chopped; serve with
to a solution by either whipped cream or
adding water nut-butter dressing
A boiled onion One fresh vegetable, with
A baked sweet or a white a whole wheat cracker
potato, or baked beans
(Eat sparingly of the latter)

DINNER

Two fresh vegetables One fresh vegetable
Fish or an egg; egg preferred A baked potato
A potato or a whole wheat gem Two eggs, either boiled two
minutes or whipped with just
a little lemon juice and sugar

MENUS FOR CIRRHOSIS OF THE LIVER

_CIRRHOSIS OF THE LIVER_

Cirrhosis is a word derived from the Greek meaning _yellow_. It was originally intended to convey the idea of over-growth or enlargement of this much-abused organ, but inasmuch as atrophic conditions often show yellow or tawny, there are now two kinds of cirrhosis, namely, atrophic cirrhosis, meaning a shrinkage, and hypertrophic cirrhosis, meaning enlargement of the liver.

Atrophic cirrhosis is caused by alcoholism, often augmented by milder stimulants such as tea and coffee.

Hypertrophic cirrhosis is caused by overeating, especially of meat, sweets, and starchy foods.

The causes of the former should be removed by ceasing the use of tea, coffee, and all alcoholic stimulants, and of the latter by omitting sweets, and limiting the diet in quantity to, or in severe cases below, the actual needs of the body.

The following menus are laid out for the treatment of severe cases. They are designed both as a counteractive and as a remedial measure.

In mild cases, or as the patient recovers, the diet may be increased in quantity, but it should be confined very rigidly to the articles named in the list below, and in the menus which follow.

Foods to be used in the treatment of cirrhosis of the liver:

PROTEIDS VEGETABLES FRUITS

Egg whites Asparagus Apples
Fish Beets Apricots
Fowl--white meat Beans Cantaloup
Nuts Brussels sprouts Cherries
Sour milk Cauliflower Grapes
Cabbage Melons
CARBOHYDRATES Carrots Oranges
Bananas Celery Peaches
Corn bread Onions Pears
Flaked rye Potatoes Plums
Wheat bran Spinach Prunes
Whole wheat Squash Raisins
Turnip-greens Tomatoes
FATS Turnips
Butter
Nut butter
Nuts

SPRING MENU

_CIRRHOSIS OF THE LIVER_

BREAKFAST

Soaked apricots; neither sugar nor cream
Very ripe bananas
Nuts

NOTE: If bananas are not "dead ripe" they should be baked.

LUNCHEON

Peas in the pod
Bran meal gems
Buttermilk

DINNER

Peas or asparagus
Lettuce, spinach, or turnip-greens
Carrots or turnips
A potato

SUMMER MENU

_CIRRHOSIS OF THE LIVER_

BREAKFAST

Peaches, cherries, apricots, or cantaloup
Three or four egg whites whipped with a spoonful of cream
Flaked rye, well cooked

LUNCHEON

Beans, Brussels sprouts, or cauliflower
Lettuce and tomato
A potato
A glass of buttermilk

DINNER

Vegetable soup--very little fat
Any fresh vegetable in above list
Fish or chicken--very little
A potato or tender corn

FALL MENU

_CIRRHOSIS OF THE LIVER_

BREAKFAST

Grapes, peaches, or plums
Two baked bananas
Whole wheat

LUNCHEON

Boiled onions
Squash
Lima beans or bran gems

DINNER

Celery or spinach
Any fresh vegetable in above list
A potato or corn bread
Two tablespoonfuls of wheat bran

WINTER MENU

_CIRRHOSIS OF THE LIVER_

BREAKFAST

A baked banana or a baked apple
A baked potato--eat skins and all

LUNCHEON

Celery soup
Corn bread
Winter squash

DINNER

Parsnips or turnips
A potato or baked beans
Celery, with nuts
Fish or buttermilk

If the breakfast is late, and the labor is light, the noon meal should be omitted.

SPRING MENU

_CIRRHOSIS OF THE LIVER_

BREAKFAST

Baked apples or very ripe berries without sugar
A very ripe banana with cream
Flaked wheat, thoroughly cooked with one-half bran

LUNCHEON

Peas in the pod--en casserole
A baked potato

DINNER

Peas, asparagus, or onions
A baked potato
Nuts with cream
Cheese with water-cracker

From one to three glasses of water should be drunk at each of these meals. Mastication should be very thorough.

For cooking "en casserole," see p. 671.

SUMMER MENU

_CIRRHOSIS OF THE LIVER_

BREAKFAST

Cantaloup, peaches, plums, or berries
Two tablespoonfuls of plain boiled wheat
A pint of rich milk; buttermilk preferred

LUNCHEON

Young onions, lettuce, romaine, or any fresh
salad with either nuts or oil
Carrots, squash, or tender corn
A baked potato--sweet or white

DINNER

Vegetable soup
A Spanish onion, en casserole
Squash, carrots, parsnips, okra, cauliflower--any two of these
A baked potato
Tender corn or lima beans
Cheese, with nuts and raisins

FALL MENU

_CIRRHOSIS OF THE LIVER_

BREAKFAST

Cantaloup, peaches, or grapes
One egg, prepared choice
Bran meal gems or a potato
A glass of milk

LUNCHEON

Squash
Okra, or an onion, en casserole
A corn muffin or a baked potato
Celery, or lettuce, with nuts

DINNER

Vegetable or cream soup
Celery, or slaw, with nuts--no vinegar
Winter squash, stewed pumpkin, or a baked sweet potato
Bran meal gems
A morsel of cheese, with either raisins or nuts

WINTER MENU

_CIRRHOSIS OF THE LIVER_

BREAKFAST

A baked apple or soaked prunes
A pint of milk
Plain boiled wheat or corn hominy. (If hominy is chosen, a heaping
tablespoonful of wheat bran should be taken)

LUNCHEON

Two or three glasses of buttermilk
Two tablespoonfuls of wheat bran

DINNER

Cream of tomato soup
Turnips, cabbage, carrots, cauliflower--any two of these
A potato or a bran meal gem
(A small portion of tender fish may be added if much desired)

If there is a tendency toward constipation, two or three tablespoonfuls of wheat bran should be taken, and an abundance of water drunk both at meals and between meals.

MENUS FOR DIARRHEA

SPRING MENU

_DIARRHEA_

BREAKFAST

Two egg yolks, hard boiled
Zweibach or boiled rice
A glass of lukewarm milk

LUNCHEON

A sweet potato or corn hominy
Two glasses of milk

DINNER

Cream of rice soup
Boiled rice or spaghetti
A glass of hot milk

(If the milk should prove disagreeable, it may be boiled or heated to 200° Fahrenheit.)

SUMMER MENU

_DIARRHEA_

BREAKFAST

Blackberries, sugar, cream
A sweet potato broiled in butter
One glass of clabbered milk

LUNCHEON

Two egg yolks, hard boiled, eaten with rice and cream

DINNER

Cream of rice soup
A baked sweet potato
A water-cracker with cheese and raisins

FALL MENU

_DIARRHEA_

BREAKFAST

Cantaloup
Two egg yolks, hard boiled
Toast or zweibach
Baked chestnuts--cream

LUNCHEON

Two glasses of milk
A baked sweet potato

DINNER

Cream of rice soup
A sweet potato or baked beans
Rice or chestnuts
Cheese, with a water-cracker and almonds

WINTER MENU

_DIARRHEA_

BREAKFAST

Fish balls or two egg yolks, hard boiled
Chestnuts, rice or a potato
Chocolate

LUNCHEON

Two glasses of milk or two cups of chocolate
Corn hominy or rice

DINNER

Soup--cream of rice or of corn
Fish or turkey--white meat, omit cranberry sauce
Chestnuts, rice, or a sweet potato

Omit water at meals.

Mastication should be very thorough. The principle involved in treating diarrhea is to eliminate from the diet all coarse and fibrous foods, and to limit water, watery foods, and fats to the minimum.

SPRING MENU

_DIARRHEA--DYSENTERY_

FIRST DAY: Immediately on rising, drink a cup of hot water and devote from five to ten minutes to vigorous, deep breathing exercises, giving special preference to Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.)

BREAKFAST

Two eggs, whipped. See recipe, p. 678
A baked sweet potato, eaten with butter
A cup of chocolate--very little sugar

LUNCHEON

Boiled rice
A glass or two of milk or a cup or two of chocolate

DINNER

Cream of rice soup or boiled rice
Peas or asparagus
Baked beans or a baked sweet potato
Milk or chocolate

NOTE: Omit coffee and tea.

Just before retiring, take vigorous exercise and deep breathing as prescribed for the morning.

SECOND DAY: Same as the first, increasing the quantity of food if weak or faint.

THIRD DAY: Same as the second.

FOURTH DAY:

BREAKFAST

Hot milk or a cup of malted milk
Sweet potatoes, broiled in very little butter
A large banana, either broiled in butter, or
baked
(See recipe, p. 677)

LUNCHEON

A baked sweet potato, boiled rice, or baked beans
(Make the entire meal of either of these, adding a little cream or
milk to the rice, if that is chosen)

DINNER

Soup--cream of rice or pea
A very small lettuce salad with oil
Baked beans or lentils
Rice or corn hominy
A cup of junket or a whipped egg prepared as prescribed for the
first day

FIFTH DAY: Same as the fourth, adding a whipped egg to the morning meal, and one or two whipped eggs to the evening meal, if faint or weak, omitting other foods in the same proportion.

SIXTH DAY: Same as the first, repeating the diet herein given, for a period of from twenty to thirty days, with variations confined to the things prescribed.

If there be no improvement by the third day, the quantity of food should be materially reduced.

SUMMER MENU

_DIARRHEA--DYSENTERY_

On rising, drink a glass or two of cool water.

BREAKFAST

Cantaloup, watermelon, or blackberry juice
A liberal portion of boiled rice, with cream
A cup of chocolate or cocoa, with very little sugar
Half a glass of cool water

LUNCHEON

A liberal portion of baked sweet potato, with butter
A glass of water

DINNER

Cream of rice soup
Lima beans or a baked potato
A glass of milk or a cup of junket
Cantaloup

FALL MENU

_DIARRHEA--DYSENTERY_

BREAKFAST

One egg, boiled three minutes
Rice, boiled plain, or baked chestnuts, served with cream and salt
A cup of hot cocoa

LUNCHEON

A baked sweet potato
Boiled onions
Baked chestnuts, eaten with cream

DINNER

One egg or a glass of buttermilk
A baked potato or baked chestnuts
Turnips, string beans, or carrots
Rice purée made with milk

Drink a cup of hot water at the close of each of these meals.

WINTER MENU

_DIARRHEA--DYSENTERY_

FIRST DAY: Immediately on rising, devote about five minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345) before an open window, or in a thoroughly ventilated room. Drink two glasses of water.

BREAKFAST

A cup of hot chocolate
One egg, whipped
A glass of clabbered milk
A small portion of boiled rice, with cream.
The rice should be allowed to simmer over night in a double boiler

LUNCHEON

(This meal should be very light)

A portion of boiled onions, carrots, parsnips, turnips, or
squash--any one or two of these
A baked sweet potato
Half a glass of milk
A cup of hot water

DINNER

Three eggs, whipped. See recipe, p. 678.

SECOND DAY: The same as the first.

THIRD DAY: The same as the second, slightly increasing the quantity of food.

FOURTH DAY:

BREAKFAST

One exceedingly ripe banana (must be black spotted), with cream
and either nut butter or nuts
One egg, cooked three minutes
Rice or whole wheat, boiled
Thin cocoa or a cup of hot water

LUNCHEON

One fresh vegetable
A baked sweet potato
A cup of hot cocoa or chocolate

DINNER

One fresh vegetable, such as onions, carrots, parsnips, turnips
Choice of rice, baked potato, or baked beans
A very small portion of fish, or white meat of chicken, if there
is a craving for meat; if not omit, and take one egg
A cup of hot water with cream and sugar

Exercise and deep breathing, and a glass of water just before retiring.

FIFTH DAY: The same as the fourth.

SIXTH DAY: The same as the first, repeating the diet herein given, day by day, for a week or ten days.

MENUS FOR EMACIATION

SPRING MENU

_EMACIATION--UNDERWEIGHT--RATHER ANEMIC_

Immediately on rising, devote from twenty to thirty minutes to vigorous exercise and deep breathing.

BREAKFAST

A whole wheat muffin
One two-minute egg
Two exceedingly ripe bananas, baked; serve with thin cream
A cup or two of milk
Half a cup of bran, cooked; serve with cream

LUNCHEON

Two or three whipped eggs, with two glasses of milk and two
teaspoonfuls of sugar
Half a cup of bran

DINNER

A cup of hot water
Green peas, asparagus, spinach, turnips, carrots, or creamed onions
A baked potato or whole wheat gems
Half a glass of buttermilk, or whipped eggs, prepared as for luncheon
A cup of chocolate

Drink from one to three glasses of either water or milk at each of these meals.

Take sufficient wheat bran to keep the bowels in normal condition.

For recipe for baked bananas, whipped and coddled eggs, see pp. 677 and 678.

SUMMER MENU

_EMACIATION--UNDERWEIGHT--RATHER ANEMIC_

On rising, drink two glasses of water and take vigorous exercises and deep breathing.

BREAKFAST

A small quantity of very ripe fruit, such as peaches, plums,
or cantaloup
Two fresh eggs, whipped seven or eight minutes; sweeten to taste,
adding half a glass of milk to each egg; drink slowly
A spoonful or two of wheat bran and crushed wheat (half of each),
thoroughly cooked, eaten with butter and cream

LUNCHEON

Three eggs, prepared as for breakfast
A spoonful of wheat bran

DINNER

A cantaloup or one or two very ripe peaches
A morsel of salt fish or chicken
A baked potato
Two or three eggs, prepared as for breakfast
Two or three exceedingly ripe peaches and a small portion of bran

Just before retiring, eat a few peaches or plums, and take a spoonful of bran.

FALL MENU

_EMACIATION--UNDERWEIGHT--RATHER ANEMIC_

BREAKFAST

A cup of hot water
A small bunch of grapes
Two or three egg whites and one yolk, whipped from four to five
minutes. While whipping, add slowly one tablespoonful of sugar
and one of lemon juice
One very ripe banana with thin cream, raisins, and either nuts
or nut butter

LUNCHEON

Two or three eggs, prepared as for breakfast
Two medium-sized baked sweet potatoes, with butter
A small portion of rice, or corn hominy, with butter and cream

DINNER

Cooked spinach, or anything green, as a salad
Carrots, parsnips, turnips, squash--any one or two of these
A small portion of fish or half a glass of butter milk
A baked white potato
A cup of hot water

Sufficient coarse wheat bran or bran gems should be taken to keep the bowels in natural or normal condition. Unless elimination of waste is normal, it is difficult to gain weight.

WINTER MENU

_EMACIATION--UNDERWEIGHT--RATHER ANEMIC_

BREAKFAST

A cup of hot water, with a very little sugar and cream
Just a bite of fruit--preferably grapes
Whole wheat, thoroughly cooked, eaten with cream
Two eggs prepared any way they are most agreeable; preferably
(uncooked) whipped

MENU I MENU II

LUNCHEON

One or two fresh vegetables Three or four eggs whipped
Choice between a bit of fish with sugar and lemon
or tender chicken if there juice. Add half a glass
is a craving for something of milk to each egg
salty

Emergency Luncheon III

A baked sweet potato, eaten with butter
A liberal portion of gelatin
Two cups of cocoa or chocolate

DINNER

Spinach, cooked, eaten with One egg or fish
a baked potato and one A baked potato
very lightly scrambled A glass of clabbered milk,
egg with a sprinkle of sugar
A boiled onion Half-cup of wheat bran,
Carrots, parsnips, or turnips cooked, with a little cream

For cooking "Vegetables," see p. 670.

SPRING MENU

_RUN-DOWN CONDITION FLATULENCY--UNDERWEIGHT_

FIRST DAY: On rising, drink copiously of cool water, and devote from five to eight minutes to deep breathing exercises.

BREAKFAST

The juice of a sweet orange (Florida Russet preferred)
A cup of water
Two glasses of fresh milk
Two or three corn-meal muffins, with fresh butter

LUNCHEON

From one to three glasses of buttermilk, according to hunger
One egg, whipped as for breakfast

DINNER

One glass of water
Fresh string beans, peas, or asparagus, cooked preferably in a
casserole dish
Two medium-sized baked white potatoes (new); eat skins and all
An egg or a cup of junket
A cup of hot water
A tablespoonful of wheat bran

Just before retiring, take a glass of water and the juice of half an orange, and devote from three to five minutes to deep breathing exercises.

SECOND DAY: The same as the first, slightly increasing or decreasing the quantity of food according to normal hunger.

THIRD DAY:

BREAKFAST

Very ripe berries or a baked apple with a spoonful of cream
A cup of hot water with a very little sugar and cream, or taken
clear if desired
Two extremely ripe bananas (must be black spotted), eaten with
cream and either nuts or nut butter
One or two eggs whipped or taken whole in orange juice

LUNCHEON

A cup or two of chocolate, with thin cream
A whole wheat gem or a corn-meal gem
A tablespoonful of wheat bran

DINNER

A salad of lettuce or endive, with nuts
A large, boiled Spanish onion
Two medium-sized baked sweet or white potatoes
Fish or chicken
One glass of water

FOURTH DAY: Same as the third.

FIFTH DAY: Same as the first, repeating these menus for a week or ten days as here given. The menus may be varied according to vegetables, fruits, and berries that may come into market as the season advances.

SUMMER MENU

_RUN-DOWN CONDITION FLATULENCY--UNDERWEIGHT_

MENU I MENU II

BREAKFAST

Peaches with cream Cantaloup or Japanese plums
One exceedingly ripe banana Two tablespoonfuls of nuts,
with cream and nut masticated to exceeding
butter, and one fig or two fineness; eat with bananas
dates and soaked prunes
Two eggs, whipped; mix A large cup of junket or
with a pint of milk buttermilk
Wheat bran Wheat bran

LUNCHEON

Choice of okra, parsnips, A green salad
or carrots Choice of onions, squash,
A white potato or corn on cob beans, carrots, or beets
One glass of water A white potato
One glass of water

DINNER

Fish or junket Any two of the following:
A baked potato eaten with Beans, corn, sweet potato,
butter squash, or onions
Onions, squash, beans, or One egg, boiled two minutes
corn (chicken, if preferred)
A green salad with nuts A potato
A Japanese persimmon or a A salad with a few nuts
cantaloup

The above menus are composed of the fewest number of articles that will supply the nutritive elements required. They may be increased according to normal hunger, but the combinations should be observed.

FALL MENU

_RUN-DOWN CONDITION FLATULENCY--UNDERWEIGHT_

FIRST DAY: On rising, drink two cups of hot water. Also eat half a pound of grapes, and devote from three to five minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.)

BREAKFAST

Corn bread or a baked white potato
One extremely ripe banana, eaten with thin cream, nut butter,
and a few raisins
Cocoa or milk

LUNCHEON

Choice of carrots, parsnips, squash, or any fresh vegetable
A baked sweet potato

DINNER

A salad of anything green
Any two of the following:
[C] Boiled onions, string beans, carrots, squash, parsnips, turnips,
or pumpkin
A baked potato
A very small portion of fish or white meat of chicken. (If neither
of these are convenient, an egg cooked two minutes may be
substituted.)

Eggs, buttermilk, or cheese are preferable to fish or chicken, but the latter may be used to bring up the proteid balance, when the former articles cannot be procured.

[C] Some one of these vegetables should be made very hot with red pepper for the purpose of exciting stomach and intestinal peristalsis.

A glass of water should be drunk at each of these meals.

SECOND DAY: The same as the first, increasing or decreasing the quantity of food according to normal hunger. Do not overeat.

THIRD DAY: The same as the second.

No doubt the symptoms the first two or three days will be that of weakness and emptiness. This will pass away during the week. There is ample nourishment in the articles prescribed to sustain the body even under strenuous physical labor, but these combinations of food may not be well assimilated the first few days.

FOURTH DAY:

BREAKFAST

A cup of hot water
One whole egg cooked two minutes
Whole wheat muffins
A cup of chocolate

LUNCHEON

A salad
A portion of tender fish or two glasses of milk
A baked potato or a whole wheat gem
A cup of hot water

DINNER

A bit of green salad
Choice of fish, eggs, or buttermilk
One fresh vegetable--preferably string beans made very hot with
red pepper
A baked white potato
(A liberal portion of spinach could be eaten at this meal)
A cup of hot water

Wheat bran or a few Concord grapes just before retiring.

FIFTH DAY: The same as the fourth.

SIXTH DAY: The same as the first.

SEVENTH DAY: The same as the second and so on, for a period of about fifteen days.

WINTER MENU

_RUN-DOWN CONDITION_

_FLATULENCY--UNDERWEIGHT_