Chapter I: Part 1

Transcriber's Note:
###################

This e-text is based on the 1914 edition. Inconsistent hyphenation (e.g., 'semi-acid'/'semiacid') and spelling ('purée'/'puree') have been retained.

Italic passages in the original version has been placed between underscores (_italic_); text in small caps have been symbolised by forward slashes (/small caps/).

The following passages have been corrected:

# Table of Contents: 'Low Vitality (continued)' has been added
# Table of Contents: Page number for 'Colds' changed to match
the original; corresponding header added to the text
# p. 921: 'LaGrippe' --> 'La Grippe'
# p. 971: 'cyicken' --> 'chicken'

ENCYCLOPEDIA OF DIET

ENCYCLOPEDIA OF
DIET

_A Treatise on the Food Question_

IN FIVE VOLUMES

/Explaining, in Plain Language, the
Chemistry of Food and the Chemistry of
the Human Body, together with the Art of
Uniting these Two Branches of Science in the
Process of Eating, so as to Establish Normal
Digestion and Assimilation of Food and
Normal Elimination of Waste, thereby
Removing the Causes of Stomach,
Intestinal, and All Other
Digestive Disorders/

BY
/Eugene Christian/, F.S.D.

/Volume IV/

NEW YORK
THE CHRISTIAN DIETETIC SOCIETY
1914

/Copyright, 1914
by
EUGENE CHRISTIAN
ALL RIGHTS RESERVED

/Published August, 1914/

CONTENTS

/Volume IV/

_Lesson XV_ (Continued) _Page_

Low Vitality (continued) 863

Obesity 870

Neurasthenia 897

Malnutrition 901

Anemia 905

Locomotor Ataxia 911

Colds 915

Nasal Catarrh 925

Hay Fever 931

Asthma 935

Influenza 939

Insomnia 940

Rheumatism and Gout 947

Bright's Dis-ease 979

Diabetes 983

Consumption 989

Dis-eases of the Skin 1013

Appendicitis 1029

Menus for the Pregnant Woman 1033

Importance of Food during Pregnancy 1033

The Nursing Mother 1040

Menus for the Nursing Mother 1042

Miscellaneous Menus:

Weak Digestion 1046

Building up Nervous System 1053

For Aged Person 1061

Strength and Endurance 1069

Malassimilation and Autointoxication 1074

No appetite 1081

Athletic Diet 1088

For Invalid Child 1098

For Mental Worker 1106

For School Teacher 1115

For Laboring Man 1122

For Cold Weather 1133

For Hot Weather 1134

To Build Up Sexual Vitality 1138

LESSON XV

CURATIVE

AND

REMEDIAL MENUS

CONCLUDED

LOW VITALITY (continued)

SPRING MENU

_LOW VITALITY--UNDERWEIGHT WEAK DIGESTION_

Take a cool sponge or a shower bath, a few minutes' vigorous exercise, and a cup of hot water just after rising.

BREAKFAST

Strained orange juice, diluted--one-half water

One egg whipped five or six minutes with a rotary
egg beater, to which add a spoonful of sugar,
a flavor of pineapple juice, and a glass of milk

Half-cup of wheat bran, cooked, and a spoonful
or two of steamed wheat

LUNCHEON

Three eggs prepared as for breakfast, adding
two glasses of milk. Drink slowly

DINNER

A two-egg omelet rolled in cream and grated
nuts

Puree of peas or beans

A small baked potato

Take sufficient wheat bran night and morning to keep the bowels in normal action.

SUMMER MENU

_LOW VITALITY--UNDERWEIGHT WEAK DIGESTION_

A very ripe peach or plum, a cup of cool water, exercise and deep breathing on rising.

BREAKFAST

Cantaloup, peaches, cherries, or any very ripe
sweet fruit
Buttermilk or egg, prepared choice
A baked sweet potato

LUNCHEON

Three glasses of milk, taking one-half glass every
five or six minutes
A small portion of wheat bran, cooked

DINNER

A green salad
An ear of tender corn
One or two fresh vegetables such as onions,
beans, spinach, beets

FALL MENU

_LOW VITALITY--UNDERWEIGHT WEAK DIGESTION_

BREAKFAST

A small portion of wheat bran, well cooked
A cup of warm milk
One egg, whipped very fine, to which add a
very little sugar and lemon juice. Take this
uncooked
A few baked chestnuts eaten with butter

LUNCHEON

String beans or carrots--masticate very
thoroughly
A large Spanish onion, boiled
A baked potato
Wheat bran

DINNER

Choice of tender fish or chicken
A portion of spinach
A baked potato
Onions, en casserole
A small portion of wheat bran

WINTER MENU

_LOW VITALITY--UNDERWEIGHT WEAK DIGESTION_

/First Day/: Drink two glasses of water immediately after rising. Eat one-fourth pound of grapes or some juicy fruit. Devote from three to four minutes to deep breathing exercises.

BREAKFAST

(Half hour later)

Whole wheat, cooked; serve with cream or
butter
A baked sweet potato
A cup of milk
A small portion of wheat bran eaten with
thin cream

LUNCHEON

A large, boiled Spanish or Bermuda onion
A small portion of carrots, thoroughly cooked
A spoonful or two of wheat bran

DINNER

A cream soup made from celery or onions
Rice made into a thick purée, or a baked potato,
carrots, onions, or turnips
A spoonful or two of wheat bran

Just before retiring, take a spoonful or two of wheat bran, uncooked, in a little water, and devote as much time as possible to deep breathing exercises.

From one to two glasses of water should be drunk at each of the above meals. It may be taken hot if preferred. If something hot is desired, as a beverage, take a cup of sassafras tea with a little cream and sugar.

/Second Day/: The same as the first.

/Third Day/: The same as the second, slightly increasing the quantity of food if demanded by normal hunger.

/Fourth Day/: Exercises, water-drinking, and fruit as prescribed for the first day.

BREAKFAST

Two extremely ripe bananas, eaten with thin
cream and nut butter or nuts masticated very
fine. (They should be baked if not exceedingly
ripe)
A cup of sassafras tea or chocolate

LUNCHEON

Three glasses of buttermilk
Two beaten egg whites with three teaspoonfuls
of sugar
A tablespoonful of wheat bran

DINNER

A portion of boiled onions and tender carrots,
cooked until very soft
Two baked white potatoes eaten with a little
butter
Two egg whites prepared any way they are
most appetizing
A cup of water, hot or cold

/Fifth Day/: The same as the fourth.

/Sixth Day/: The same as the first, repeating the menus for a week or two.

Such vegetables as sweet potatoes, parsnips, baked beans and pumpkin may be added as digestion and assimilation improve.

For recipe for baked bananas, see p. 677; for cooking vegetables, see p. 670.

MENUS FOR OBESITY

SPRING MENU

_OBESITY--IRREGULAR HEART ACTION NERVOUSNESS_

Fruit-juice, a glass of water, and ten minutes devoted to vigorous exercise and deep breathing just after rising.

BREAKFAST

Choice of fruit
A cup of hot water
Two or three exceedingly ripe bananas (red
variety preferred), eaten with raisins, nuts, and
cream

LUNCHEON

A portion of fresh fish and a new baked potato

DINNER

A green salad with dressing and nuts
Peas or asparagus
A rare omelet with a dash of grated nuts
A bit of crisp corn bread or a bran meal gem

Most people afflicted with obesity are also afflicted with abnormal appetite, therefore at the outset they may undergo some deprivation, but if this is not yielded to, hunger will soon become normal.

The appetite for an excessive quantity of food is very much like the appetite for coffee, intoxicants, or tobacco, and when the appetite once becomes abnormal and is not held under control, either obesity or chronic autointoxication will be the result.

Luncheon should be omitted unless very hungry.

SUMMER MENU

_OBESITY--IRREGULAR HEART ACTION NERVOUSNESS_

BREAKFAST

Melon, peaches, or berries
Tender fish, broiled
A new potato or a bran muffin

LUNCHEON

Corn or beans
A salad--lettuce or celery

DINNER

A light soup--vegetable
Eggplant, okra, beans, or squash
Bran gems or a potato
Nuts, with a lettuce salad

FALL MENU

_OBESITY--IRREGULAR HEART ACTION NERVOUSNESS_

/First Day/: Immediately on rising, drink a cup of hot water, followed by a cup of cool water. Devote as much time as possible (from three to ten minutes) to such exercises as can be endured. (See Vol. V, pp. 1343 to 1346.) Inflate lungs to their utmost capacity every third or fourth movement.

Secure a spirometer and increase the lung capacity until it registers about two hundred and fifty cubic inches. This is exceedingly important.

BREAKFAST

A cantaloup or soaked, evaporated peaches
Baked chestnuts
Bananas with cream
Bran meal gems

LUNCHEON

A salad
Carrots, squash, beets, parsnips, or turnips
A potato or lima beans

SUPPLEMENTARY LUNCHEON

(To be taken in office)

Two exceedingly ripe bananas, with nut butter
and raisins
Two glasses of water

(Or the following at a restaurant or cafe)

Choice of the following vegetables--boiled onions,
carrots, parsnips, squash, or tender corn
A baked potato
A glass of water

DINNER

Choice of two vegetables from the selection
given for luncheon
A green salad
A baked sweet or a white potato
Two egg whites and one yolk very lightly
poached
Two glasses of water

Devote about ten minutes to exercising and deep breathing just before retiring.

/Second Day/: The same as the first, slightly increasing or decreasing the quantity of food according to normal hunger. It will probably be necessary to draw a very sharp distinction between appetite and hunger. (See Spring Menu, "No Appetite," p. 1081.)

/Third Day/: The same as the first, if entirely agreeable.

If the bowels should become too lax, a small portion of rice, cooked in milk, might be taken with both the morning and the evening meal, omitting a similar quantity of other foods.

/Fourth Day/:

BREAKFAST

Two eggs, whipped from five to eight minutes,
into which whip a rounded teaspoonful of sugar,
and a dessert-spoonful of lemon juice
Half a glass of water

LUNCHEON

A vegetable salad, with a few nuts
A baked sweet potato
(These two articles should compose the entire
meal)

DINNER

Spinach (cooked), or a salad of lettuce and
celery with English walnuts, masticated infinitely
fine
Choice of one or two fresh vegetables, including
a small, baked white potato

/Fifth Day/: The same as the fourth.

/Sixth Day/: The same as the first, repeating the diet for about two weeks.

WINTER MENU

_OBESITY--IRREGULAR HEART ACTION NERVOUSNESS_

/First Day/: Immediately after rising, drink a glass of cool water, and the juice of a sweet orange. Devote as much time as possible (five to ten minutes) to vigorous exercises.

BREAKFAST

A cup of hot water
One banana
Two egg whites and one yolk very lightly
poached
A small, baked white potato, with butter; eat
skins and all
A small portion of wheat bran cooked five
minutes

/Note/: If the quantity seems insufficient, a corn-meal muffin may be eaten.

LUNCHEON

Boiled onions, carrots, or turnips
A baked potato--eat skins and all
One egg boiled two minutes

DINNER

Celery, endive, or lettuce, with nuts or a simple
dressing
Turnips, carrots, spinach, boiled onions--any
two of these
A baked white potato, served hot with butter
and salt
A portion of wheat bran cooked five minutes
A portion of gelatin, with thin cream

Just before retiring, devote from three to five minutes to exercising. Drink a glass of water, take a spoonful or two of wheat bran, and either a few California grapes or the juice of an orange.

/Second Day/: The same as the first, slightly varying the meals by choosing different vegetables from the following selections:

Beans Potatoes
Beets Pumpkin
Cabbage Spinach
Carrots Squash
Onions Turnips
Parsnips

/Third Day/: The same as the second, adding one very ripe banana, eaten with thin cream and raisins, to the morning meal, and a few nuts, if desired.

Banana, nut butter, raisins, and cream make a delicious combination. The entire breakfast could be made of these with good results.

/Fourth Day/: Exercise, water-drinking, and deep breathing just before retiring and just after rising, as prescribed for the first day.

BREAKFAST

A few Malaga grapes or a sweet orange
Two exceedingly ripe bananas, eaten with
thin cream and nut butter
A cup of junket, or a small portion of gelatin
with a very little sugar and thin cream
One egg prepared as per recipe in "Introduction
to Menus" if the appetite will accept it.
(See p. 678.)

LUNCHEON

A green salad
A small portion of fish or chicken
A baked potato
A cup of hot water

DINNER

One or two fresh vegetables--choice
A glass of buttermilk with a small piece of
corn bread
A small portion of gelatin with thin cream

If the bowels are not normal, a portion of wheat bran should be taken at the morning and the evening meal.

Both digestion and assimilation of food can be largely increased by daily taking exercise No. 3 (see Vol. V, p. 1344), vigorously, for ten or fifteen minutes just after rising and just before retiring.

/Fifth Day/: Same as the fourth, slightly increasing or decreasing the quantity of food according to hunger.

/Sixth Day/: Same as the first, repeating, for a period of two or three weeks, the menus as given, varying the meals by choosing different vegetables in the same class as those prescribed.

SPRING MENU

_ABNORMAL APPETITE OBESITY--DROWSINESS_

MENU I MENU II

BREAKFAST

The juice of a sweet orange, Fruit--choice
or a dish of very ripe One whole egg
berries, with sugar only A bran meal gem or a small
Two very ripe bananas portion of corn bread
eaten with thin cream, One extremely ripe banana
dates, and nuts, masticated with figs, thin cream, and
exceedingly fine nuts
Two glasses of water or a
cup of thin cocoa

LUNCHEON

A lettuce and tomato salad, One very ripe banana
with nuts A spoonful or two of nuts
One vegetable--fresh peas, One or two figs, or two
beans, spinach, or onions dates
One very small, baked One glass of water
potato
One glass of water

DINNER

A salad of lettuce and tomatoes A salad
Choice of two vegetables--asparagus, Asparagus, or peas cooked
beans, beets, and served in the pod
onions, peas A baked white potato
A small, baked potato
A very small portion of fish,
or white meat of chicken

Menus No. 1 are slightly heavier than Menus No. 2. Choice may be exercised between them, according to hunger, or according to activity or amount of work done.

One glass of water should be drunk at each of the dinner meals.

Two or three tablespoonfuls of wheat bran should be taken twice a week with both the morning and the evening meal. The bran should be cooked five minutes, and eaten with a spoonful of cream.

SUMMER MENU

_ABNORMAL APPETITE OBESITY--DROWSINESS_

MENU I MENU II

BREAKFAST

A cantaloup Two or three very ripe
One exceedingly ripe red peaches with sugar and
banana, eaten with nut cream
butter; masticate very A cantaloup
fine Bran gems or whole wheat
Three egg whites and one
yolk, poached lightly,
eaten with corn or a
small potato

LUNCHEON

A lettuce and tomato salad, Two glasses of buttermilk
eaten with nuts Onions, en casserole
Carrots, peas, or beans

DINNER

A very small portion of Two ears of tender corn
fresh fish An egg, with cooked spinach,
A small, baked potato or a small portion
Green corn of green salad
Spinach and corn, cooked

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

The accumulation of gas after meals can be largely controlled by extreme mastication, very slow, deliberate eating, and copious water-drinking at meals.

If constipated, take, immediately on rising and just before retiring, a half pound of grapes, swallowing the skins, seeds and pulp. Do not masticate the seeds or pulp. If preferred, half a cup of coarse wheat bran may be taken twice daily instead of grapes.

If the bowels should become slightly lax, the seeds of the grapes should be omitted at night.

Health is Nature's gift to the young; after that, it is a thing that must be earned.

FALL MENU

_ABNORMAL APPETITE OBESITY--DROWSINESS_

/First Day/:

BREAKFAST

One glass of water
A melon
Two or three extremely ripe peaches
Three egg whites, poached very lightly
A bran meal gem
One exceedingly ripe red banana (must be black
spotted), with nut butter and thin cream

LUNCHEON

One egg, whipped, mixed with a large glass of
milk (A half hour later, eat two or three exceedingly
ripe peaches)

DINNER

Half a glass of water
Half a cantaloup
A lettuce and tomato salad
Two medium ears of tender corn
A small portion of tender fish

/Note/: I would advise a spirometer for measuring the capacity of the lungs. The normal lung capacity for a man 5 feet 7 to 10 inches in height should be about 300 cubic inches, and for a woman 5 feet 3 inches, 180 to 200 cubic inches. The ability to use surplus food, which the appetite will continue to demand for some time, will depend upon the amount of exercise and deep breathing taken, and the consequent lung capacity.

/Second Day/: Same as the first, slightly increasing the quantity of food taken at each meal, if demanded by /Normal Hunger/.

/Third Day/:

BREAKFAST

One glass of water
Choice of melon, peaches, or plums
An exceedingly ripe banana, eaten with thin
cream
One whole egg, or a small piece of broiled fish
A very small baked potato--sweet or white

LUNCHEON

One or two glasses of buttermilk
An ear of corn

DINNER

One glass of water
A small ear of tender corn--boiled
Choice of fresh green beans or tender lima beans
Spinach, or a salad or anything green
A very small portion of broiled fish (If preferred,
chicken may be eaten at this meal)
A baked potato

Just before retiring, eat a few peaches or some grapes.

If sleepy or drowsy after meals, devote from one to two minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345), together with deep breathing, before an open window or in the fresh air.

/Fourth Day/: Same as the third.

/Fifth Day/: Same as the first, repeating these menus for about thirty days, making such variations in vegetables and fruits as demanded by normal hunger.

These menus will seem insufficient in quantity measured by appetite, but appetite, which comes from irritation of the mucous surface of the stomach, is not a safe guide.

See menus for "No Appetite," p. 1081.

The greatest difficulty will be experienced the first week. After that, nature will begin her process of adjustment, and the patient will begin to reduce in weight and gain in strength; sleep will become more restful and the sleepy and drowsy feeling after meals will gradually disappear.

The following natural laws should be rigidly observed:

1 Limit the quantity of food to the actual needs of the body

2 Thorough and complete mastication

3 An abundance of deep breathing

4 A given amount of vigorous exercise every day

WINTER MENU

_ABNORMAL APPETITE OBESITY--DROWSINESS_

MENU I MENU II

BREAKFAST

Bananas, very ripe, baked, Boiled wheat, eaten with
eaten with thin cream thin cream
A spoonful or two of wheat A spoonful of nuts, with
bran anything green in the
One egg, whipped, to which way of a salad--celery,
add a very little sugar lettuce, or romaine
and a few drops of lemon (Anything green may
juice be taken with Menu
I--breakfast)

A cup of hot water, chocolate, cocoa, or sassafras tea may be taken after either one of these meals.

LUNCHEON

Carrots, squash, pumpkin, Same selections as Menu I
beets, or turnips (luncheon); select one
Sweet or white potatoes vegetable, or omit vegetables
entirely, and take
two eggs, whipped with
a little sugar and lemon
juice; add a glass or two
of milk

DINNER

A bit of anything green--celery, One or two of the same
spinach, or lettuce vegetables as in Menu I
eaten with oil, salt and (dinner)
nuts Anything green, as a salad
Choice of any fresh vegetable One egg, or a bit of fish, if
named for luncheon desired
A baked sweet or a white
potato
A few nuts, and one extremely
ripe banana as a
dessert

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

SPRING MENU

_FOR DECREASING WEIGHT AND INCREASING STRENGTH_

BREAKFAST

Whole wheat, thoroughly cooked
Two bananas, baked, if not very ripe; serve
with cream and either nut butter or nuts

LUNCHEON

Baked beans, with sauce of olive-oil, lemon
juice and sugar
A cup of chocolate

DINNER

A green salad
Smelts, or any young or tender fish
A potato
An onion
Gelatin, with fruit

Vigorous exercise and deep breathing are very necessary both in decreasing weight and increasing strength. At least three hours daily should be spent in the open air, and the lungs should be filled to their utmost capacity.

The bowels should be kept in normal condition.

(See Menus for Constipation.)

SUMMER MENU

_FOR DECREASING WEIGHT AND INCREASING STRENGTH_

BREAKFAST

Cherries, berries, cantaloup, or melon
A red banana, with nuts
One or two eggs, whipped--dash of sugar;
flavor with lemon or pineapple juice

LUNCHEON

Green beans, with onion
Corn or a potato

DINNER

Celery or shredded cabbage, with nuts and oil
Sweet potatoes--butter
Corn
Melon

A glass of water or thin cocoa may be taken at each of the above meals.

FALL MENU

_FOR DECREASING WEIGHT AND INCREASING STRENGTH_

BREAKFAST

A cantaloup
A banana, with raisins, cream, and nuts
An egg, cooked two minutes
A bran gem or a whole wheat cracker, or whole
wheat bread

LUNCHEON

A pint of junket or two glasses of buttermilk

DINNER

A green salad, with oil and nuts
A rare omelet, rolled in scraped corn
A potato--sweet or white
A cantaloup

WINTER MENU

_FOR DECREASING WEIGHT AND INCREASING STRENGTH_

Immediately on rising devote five minutes to exercises and deep breathing.

BREAKFAST

Wheat bran and flaked wheat, cooked together;
use a liberal service of cream
A cup of cocoa

LUNCHEON

Spinach, with egg white
A bran gem or a whole wheat muffin
A vegetable or fruit salad, with oil and nuts

DINNER

Boiled onions, parsnips, or carrots--any two of
these
A baked potato
A very small portion of fish or white meat of
chicken
A cup of hot water

MENUS FOR NEURASTHENIA

SPRING MENU

_NEURASTHENIA_

BREAKFAST

Three or four egg whites, whipped and mixed
with a pint of rich milk
Bran meal gems

LUNCHEON

Onions, en casserole
A potato

DINNER

Peas or asparagus
A morsel of dried herring and an onion, uncooked
Bran meal gems or a potato
Cheese, raisins, and nuts

SUMMER MENU

_NEURASTHENIA_

BREAKFAST

Cantaloup, peaches, plums, or berries--no
sugar
Whole wheat, boiled
Half a cup of wheat bran, with cream

LUNCHEON

Spinach or turnip-tops
Onions, uncooked, and a bit of dried fish
A potato

DINNER

Lettuce or celery, with nuts
Fish
Vegetable soup
Squash, carrots, or onions
A potato

FALL MENU

_NEURASTHENIA_

BREAKFAST

Cantaloup or peaches
Baked bananas, with cream
One egg, boiled two minutes
A bran meal gem

LUNCHEON

Two glasses of buttermilk
A muffin--graham or gluten

DINNER

Vegetable soup
Celery or lettuce, with nuts
Turnips, carrots, okra, cauliflower--choice
A bran meal gem
A sweet potato

WINTER MENU

_NEURASTHENIA_

BREAKFAST

Prunes or a very ripe banana
Nuts, with raisins and cream
A sweet potato

LUNCHEON

An onion, uncooked, and a very small portion
of dried fish
A bran gem
Cocoa

DINNER

Celery or slaw
Nuts
Cabbage, cauliflower, or Brussels sprouts
Carrots, parsnips, or onions
Baked beans or a potato

The person afflicted with neurasthenia should omit all beverages, except water, which should be drunk only at meals. By all means avoid overeating.

MENUS FOR MALNUTRITION

SPRING MENU

_MALNUTRITION_

Menus for the treatment of malnutrition should be limited in quantity, and composed of the most soluble and readily digestible articles that will afford the required elements of nourishment.

BREAKFAST

Very ripe berries, without sugar and cream
Two or three egg whites, whipped, and mixed
with a pint of skimmed milk
Two heaping tablespoonfuls of wheat bran,
cooked, and served with a little cream

LUNCHEON

A raw Spanish onion, with a bit of dried fish
A baked potato--eat skins and all
Bran meal gems, with butter

DINNER

Lettuce or young onions
Peas or asparagus
Spinach or turnip-greens, with yolk of egg
A baked potato
A tablespoonful of wheat bran, cooked

SUMMER MENU

_MALNUTRITION_

BREAKFAST

Melon, peaches, or berries
Two very large, ripe bananas, baked; serve
with cream (See recipe, page 677)
A glass of milk

LUNCHEON

Spinach or turnip-greens, with egg yolk
Bran meal gems or corn bread
A bit of onion, uncooked

DINNER

A light vegetable soup
String beans, fresh peas, tender corn--any two
of these
A potato or lima beans
Gelatin (lemon or vanilla), if something sweet
is desired

FALL MENU

_MALNUTRITION_

BREAKFAST

Cantaloup or peaches
One or two bran meal gems or a corn muffin
A glass or two of rich milk

LUNCHEON

Celery or lettuce, with either nuts or oil
Tender corn or lima beans
A potato--sweet or white

DINNER

Vegetable or cream soup
Celery, with ripe olives and nuts
Carrots, and either onions or squash (These
should be cooked in a casserole dish; see page 671)
Bran meal gems or a potato

WINTER MENU

_MALNUTRITION_

BREAKFAST

Strained orange juice--half water
Whole wheat, boiled, and served with butter
(omit cream)

LUNCHEON

Three to four glasses of rich milk
Two or three tablespoonfuls of wheat bran

DINNER

Celery or vegetable salad, with nuts and oil
Turnips, carrots, winter squash, or onions;
preferably en casserole
A bit of very tender fish or white meat of
chicken
A potato or a corn muffin

For cooking en casserole, see p. 671, Vol. III.

MENUS FOR ANEMIA

SPRING MENU FOR A YOUTH

_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_

The following menus should be carefully adhered to for two or three days, or until normal hunger is produced:

BREAKFAST

Prunes or dried peaches
Bananas, nuts, or nut butter
A pint of rich milk

LUNCHEON

A light vegetable, such as boiled onions, peas,
or new potatoes
A glass or two of milk

DINNER

Two eggs, coddled
A baked white potato

SPRING MENU FOR A YOUTH

_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_

When good digestion and normal hunger are restored, the following menus should be given:

BREAKFAST

Farina, rice, or corn hominy, with butter and
a very little sugar
Fresh milk--one or two glasses

LUNCHEON

Baked potatoes
Milk

DINNER

Peas or beans, creamed onions
A potato
Rice or corn bread
Gelatin or boiled custard

Vigorous exercise and outdoor sport should be encouraged.

SUMMER MENU

FOR A YOUTH

_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_

BREAKFAST

Cantaloup, peaches, or plums
A very rare omelet or a coddled egg
A corn-meal gem
Milk

LUNCHEON

Milk or buttermilk--buttermilk preferred
A bran gem or a whole wheat gem

DINNER

One or two vegetables
Rice or corn
Milk
A cantaloup

Drink an abundance of water.

Spend all the time possible out of doors.

FALL MENU

FOR A YOUTH

_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_

Choice of the following:

MENU I MENU II

BREAKFAST

Two or three egg whites, One exceedingly ripe banana,
whipped three or four eaten with nut
minutes, into which whip butter, cream, and figs
a teaspoonful each of or dates
olive-oil and lemon juice, A glass or two of milk
and a heaping teaspoonful
of sugar. Add a cup
of rich milk

LUNCHEON

Turnips, carrots, parsnips, Boiled onions
squash--any two of these A bit of tender fish or an
A bit of whole wheat bread egg. (The egg might be
or a baked potato whipped as for morning)
Milk A baked potato--sweet or
white
Milk

DINNER

Choice of one vegetable (see An egg, or clabbered milk,
luncheon) with a little sugar
One egg whipped, or a glass A baked potato
of milk. (Both, if the One fresh vegetable
appetite will accept them)
A baked potato--sweet or
white

It would be preferable to make the entire meal (dinner) upon whipped eggs, if they appeal to the taste.

For "Choice of Menus," see p. 683, Vol. III.

WINTER MENU

FOR THE YOUTH

_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_

BREAKFAST

A cup of chocolate or cocoa, or warm milk
Steamed wheat, farina, or corn hominy

LUNCHEON

Vegetable soup
Fish or a potato
Milk

DINNER

One fresh vegetable
A potato
Chicken or fish
Ice-cream--very little

For primary causes of Anemia, see Lesson I, "Chart showing different dis-eases caused by Superacidity," p. 9.

MENUS FOR LOCOMOTOR ATAXIA

SPRING MENU

_LOCOMOTOR ATAXIA_

BREAKFAST

Three egg whites and one yolk, whipped, mixed
with a pint of rich milk
Two or three tablespoonfuls of wheat bran,
cooked, and served with thin cream

LUNCHEON

Plain wheat, boiled thoroughly, eaten with
Pignolia (pine) nuts

DINNER

Fresh peas or baked beans
Buttermilk
Cheese, nuts, and raisins
Wheat bran

SUMMER MENU

_LOCOMOTOR ATAXIA_

BREAKFAST

Melon or peaches--no sugar
Three or four glasses of fresh milk
A corn muffin
Wheat bran

LUNCHEON

Fresh corn, peas, or beans
Milk; two to four glasses
Bran

DINNER

Shelled peas or beans
A potato
Fish, eggs, or buttermilk
Bran

FALL MENU

_LOCOMOTOR ATAXIA_

BREAKFAST

A pint of clabbered milk, with a sprinkle of
sugar
Corn hominy or corn bread

LUNCHEON

Fish, chicken, or turkey
A potato
Cheese and nuts

DINNER

Celery with nuts
Two or three glasses of milk; buttermilk
preferred
A potato
Bran
Raisins, cheese, and nuts

WINTER MENU

_LOCOMOTOR ATAXIA_

BREAKFAST

California grapes or prunes
Two eggs, whipped, and mixed with two or three
glasses of milk
Bran meal gems

LUNCHEON

Celery with nuts
Turnips, carrots, or parsnips
A baked potato

DINNER

Boiled plain wheat or corn bread
Fish, chicken, or two or three glasses of milk
(Wheat bran, if milk is taken)

COLDS

[Sidenote: Cause 1]

A cold, in its last analysis, is merely a form of congestion throughout the capillary vessels of the body. It may have been caused by exposure--a draft of cold air blowing upon some exposed part of the body, in which case Nature closes the pores of the skin in self-defense. The poisons that are constantly being eliminated through the pores are thus prevented from escaping through these channels, and are picked up by the circulation, and carried to the lungs to be burned with oxygen. The lung capacity being too limited, or the amount of poison too great, Nature suppurates these poisons and throws them off in the form of mucus.

[Sidenote: Cause 2]

When a quantity of food, greater than the body can use, is taken and ingested into the circulation, the excess is carried to the lungs in the same manner as above described, and the same form of congestion and elimination takes place; therefore, colds caused by _exposure_ and _overeating_ are alike in every respect except their origin. The experience of the writer has been that congestion, which we term colds, is caused much more frequently from overeating than from exposure.

The logical remedy in either case is to limit the quantity of food to the minimum and to confine the diet, as nearly as possible, to readily soluble and readily digestible foods, such as nuts, fruit salads, and fresh watery vegetables, taking only sufficient nitrogenous and carbohydrate compounds to balance the daily bill of fare.

The following menus given for colds may be also used in cases of la grippe, influenza, etc.:

MENUS FOR COLDS

SPRING MENU

BREAKFAST

A cup of hot water
An apple, with nuts or berries, in season
Two egg whites to one yolk, whipped or lightly
poached
Clabbered milk, with a sprinkle of grated
maple-sugar
A few raisins and nuts

LUNCHEON

One tuber vegetable
A baked potato or baked beans
A salad (green), with nuts or cheese

DINNER

Asparagus, turnips, beets, onions--any two of
these
A potato
Whole wheat, well cooked, or a portion of wheat
bran, cooked
Nut butter or thin cream

In the late spring, such vegetables as new beets, radishes, lettuce, onions, or any green salad may be eaten at either the noon or the evening meal.

These meals may be varied by choosing fresh vegetables or fruit in season.

SUMMER MENU

_COLDS_

BREAKFAST

Choice of fruit--a liberal quantity
A banana--very ripe; serve with raisins, nuts,
and cream (If the banana is not very ripe, it
should be baked)

LUNCHEON

A generous green salad, with grated nuts
Choice of one or two fresh vegetables
A poached egg, dropped into a baked potato

DINNER

A liberal green salad
Smelts, broiled
Tender corn
One or two fresh vegetables
A dessert of peaches, plums, berries, or any
juicy fruit

From one to two glasses of water should be drunk at meals. A liberal quantity of fruit or berry juice should be taken between meals.

Vegetable soup may be served at either the noon or the evening meal, using but little fats.

Acid fruits, such as oranges, grapefruit, pineapples, lemons, and strawberries should be omitted if there is a tendency toward superacidity, intestinal fermentation, or rheumatism.

FALL MENU

_COLDS_

BREAKFAST

Melon or choice of fruit
Baked squash or a banana
Flaked wheat or a bran meal gem
A spoonful or two of nuts, with raisins

LUNCHEON

Two shirred eggs
An ear of tender corn
A green salad

DINNER

Choice of two fresh vegetables
Choice of corn or lima beans
Choice of a baked sweet or a white potato
A green salad--liberal portion
Gelatin or junket

WINTER MENU

_COLDS_

Juice of orange or grapes just after rising.

BREAKFAST

A cup of hot water, sassafras tea, or malted
milk
Two coddled eggs, or very tender fish, broiled
A potato or a bran gem[*]

LUNCHEON

Any fresh vegetable: Cauliflower, Brussels
sprouts, cabbage, turnips
Spinach or endive
Malted milk or a cup of cocoa

DINNER

A bit of slaw or celery
Liberal portion of boiled onions
Spinach, with egg
A potato; prepared choice

All of the menus for Colds can be taken in cases of La Grippe and Influenza.

[* See "Bran Meal," p. 683.]

NASAL CATARRH

The following menus, in their various groups, are composed of the most easily digested foods that will give to the body all the elements of nourishment it requires, during the several seasons of the year.

The calories of energy, remedial elements and counteractive properties these menus contain, have been very carefully compiled from long experience in the treatment of catarrh. The nutritive factors they contain are proportioned or leveled so that under ordinary conditions there will be no deficiency to produce unnatural craving, and no surplus to be decomposed and converted into mucous or catarrhal discharges.

These menus contemplate a normal body, living under normal conditions. If one should be exposed to excessive cold, the carbohydrates (sugar and starches) and fats may be slightly increased, and if exposed to excessive heat these articles should be limited somewhat below the amount prescribed. If one is engaged in heavy manual labor the proteid factor such as is contained in beans, eggs, fish, and cheese may be increased, and if performing no labor, these things should be reduced even below the amount prescribed.

These menus will have a tendency to establish normal digestion and assimilation of food, and normal elimination of waste. When this is accomplished, the instincts and various senses will suggest the quality and the quantity of food, the kind and amount of exercise, and all other natural laws that govern and control the physical organism.

WATER-DRINKING IN THE TREATMENT OF NASAL CATARRH

Sufficient water should be drunk at each of these meals to bring the moisture up to about 66 per cent of the whole. This will require from one to three ordinary glasses, depending largely upon the amount of residual water in the foods composing the meal.

See "Uses of Water in the Body," Lesson II, Vol. I, p. 53.

See also "Water-drinking in Cases of Superacidity," Vol. II, p. 434.

Water performs another very valuable service. When one eats too many sweets, he should drink an abundance of water. This prevents stomach-acidity, and consequent fermentation and irritation of the mucous lining of the stomach. It also prevents torpidity of the liver, which usually follows the excessive use of sweets.

Two or three glasses of water taken at an ordinary meal will all be retained and used by the body, while the same quantity of water taken from two to three hours after a meal, will nearly all pass off in the form of urine.

MENUS FOR NASAL CATARRH

LATE SPRING AND EARLY SUMMER

_NASAL CATARRH_

Sweet orange, cherries, or very ripe grapefruit just after rising.

BREAKFAST

Three or four egg whites, whipped five minutes,
to which add two teaspoonfuls each of lemon juice
and sugar, while whipping
One very ripe banana, or plain boiled wheat,
with nuts

LUNCHEON

A green salad, with tomatoes and oil
One fresh vegetable--peas or beans
Corn bread--butter
Buttermilk

DINNER

Spinach, kale, young cabbage, or turnip-tops,
cooked
One fresh vegetable, in season
A baked sweet potato
Choice tender fish, chicken, or three egg whites
and one yolk, whipped, with spoonful each of
sugar and of lemon juice

These menus are composed largely of proteids in their most soluble and digestible forms--a most important factor in remedial feeding, especially in cases of either stomach or nasal catarrh.

One or two glasses of water should be drunk at each of these meals. Mastication should be perfect before any water is taken into the mouth.

The bowels should be kept normal by the use of wheat bran.

LATE SUMMER AND EARLY FALL

_NASAL CATARRH_

For many patients suffering with nasal catarrh, the following combinations have been prescribed by the author with much success.

Choice of the following:

MENU I MENU II

BREAKFAST

Peaches or pears A cantaloup or grapes
A baked sweet potato One or two eggs, lightly
Half a glass of milk cooked
A baked banana A whole wheat gem or a
baked white potato
A cup of cocoa

LUNCHEON

A lettuce salad Peas, beans, or carrots
One fresh vegetable, in season A sweet or a white potato
A baked potato or a very Buttermilk, with two egg
little whole wheat bread; whites, whipped
potato preferred
A banana with cream cheese
and dates

DINNER

A lettuce and tomato salad Young onions, radishes, or
Choice of two fresh vegetables celery
Tender fish Beets, carrots, corn, parsnips,
A baked potato Spanish onion, or
Plain ice-cream, provided string beans--any two
salad is omitted of these
Choice--fish, chicken, or
eggs
A baked potato
A cantaloup

LATE FALL AND EARLY WINTER

_NASAL CATARRH_

MENU I MENU II

BREAKFAST

Grapes One very ripe banana with
Bran gems thin cream and nut butter
One egg whipped with sugar A pint of clabbered milk
and lemon juice A small portion of coarse
A baked sweet potato cereal--plain wheat boiled

LUNCHEON

A salad, or celery, with Onions cooked in a casserole
either nuts or oil dish
Baked beans A potato; prepared choice
Boiled onions or carrots

DINNER

Carrots, onions, parsnips, One fresh vegetable
squash, turnips--any two A baked sweet or a white
of these potato
Choice of one of the following A very ripe banana, with
proteid foods: either nuts and raisins
Eggs Chicken or figs and cream
(white meat)
Fish Turkey
(white meat)
A baked potato

/Note/: If the weather is very cold a dessert-spoonful or more of olive-oil should be taken just before each of these meals, and a cup of hot water at the close.

LATE WINTER AND EARLY SPRING

_NASAL CATARRH_

MENU I MENU II

BREAKFAST

A sweet orange Whole wheat or corn--boiled
A rare omelet rolled in soft or simmered
grated nuts and cream over night; serve with
Whole wheat bread or corn butter or cream
muffins A cup of chocolate
A cup of chocolate

LUNCHEON

Baked sweet potatoes with A boiled Spanish onion
butter A white potato, baked
A cup of chocolate Two eggs, either whipped
or coddled

DINNER

Cream of tomato soup (Christmas or New Year's
Celery or slaw dinner)
Nuts Cream of celery soup
Carrots, parsnips, or turnips A vegetable salad
A baked potato Baked or creamed potatoes
Cocoa or hot water Turkey or chicken--white
meat--very little
Baked chestnuts
Cranberry sauce
Ice-cream
Hot chocolate

MENUS FOR HAY FEVER

SPRING MENU

_HAY FEVER_

BREAKFAST

Bananas, baked
Whole wheat or rye, boiled five or six hours
Thin cream

LUNCHEON

Any fresh vegetable--cabbage, onions, carrots
Whole wheat bread
Thin cocoa

DINNER

One egg, coddled
Rice or a potato
Boiled onions or squash
Spinach or lettuce, with nuts

For recipe for baked bananas and coddled eggs, see p. 677, Vol. III.

See "Bran Meal," p. 683, Vol. III.

SUMMER MENU

_HAY FEVER_

BREAKFAST

Cantaloup or peaches--no sugar
A potato--sweet or white
Clabbered milk

LUNCHEON

Corn or peas
Lima beans
A potato
A melon

DINNER

Lettuce and tomato salad, with nut-butter
sauce
Peas, beans, carrots, squash, or onions
A potato--sweet or white
An egg or a very small portion of fish

FALL MENU

_HAY FEVER_

BREAKFAST

Persimmons or grapes
Bran meal gems or corn bread
A glass of milk

LUNCHEON

Winter squash or a sweet potato
Baked beans or a white potato

DINNER

Lettuce or celery, with nuts
Carrots or string beans
A raw onion
A baked potato or corn bread
A spoonful or two of bran, cooked

WINTER MENU

_HAY FEVER_

BREAKFAST

The juice of a sweet orange
Three baked bananas or two very ripe bananas,
with cream, raisins, and nuts

LUNCHEON

Eggplant and a boiled onion
A bran meal gem or a corn muffin
Nuts, with raisins

DINNER

A light vegetable soup
Turnips or cabbage, en casserole
A baked potato or bran meal gems
One or two figs, with cheese and nuts

The bowels should be kept in normal condition by the liberal use of wheat bran at each meal. The free action of the bowels is very important in all such disorders as hay fever, influenza, and colds.

MENUS FOR ASTHMA

SPRING MENU

_ASTHMA_

BREAKFAST

Grapefruit or an orange--very ripe
Baked bananas--must be very ripe
A glass of milk

LUNCHEON

Peas or asparagus
Bran meal gems
A glass of milk

DINNER

Spinach or turnip-tops
Corn bread or bran meal gems
Peas or asparagus
A potato

SUMMER MENU

_ASTHMA_

BREAKFAST

Peaches, plums, or berries, without cream
One egg, either lightly poached or boiled two
minutes
A small baked potato

LUNCHEON

An ear of tender corn
A Spanish onion, uncooked, with a morsel of
dried fish

DINNER

Fresh peas, beans, or carrots
Tender corn or a baked potato
Lettuce, romaine, or watercress, with nuts

FALL MENU

_ASTHMA_

BREAKFAST

Grapes or a melon
Two egg whites, whipped, and mixed with a
pint of milk
Baked chestnuts, with cream

LUNCHEON

Okra or a boiled onion
A baked potato
Half a glass of milk

DINNER

Celery, with nuts
Cauliflower, squash, or a stewed pumpkin
A potato or lentils
A cup of cocoa or a glass of milk

WINTER MENU

_ASTHMA_

BREAKFAST

Pineapple--eliminate the pulp
Plain boiled wheat; serve with fresh butter

LUNCHEON

A pint of clabbered milk, with a sprinkle of
sugar
Two tablespoonfuls of wheat bran

DINNER

Vegetable soup
Celery, with nuts and ripe olives
Carrots or baked squash
A potato--sweet or white

The juice of a sweet orange an hour after eating.

Where milk is not prescribed in the above menus, from one to two glasses of water should be drunk.

The bowels should be kept in normal condition by the use of wheat bran.

INFLUENZA

In treating influenza heavy starchy foods such as white flour products should be omitted, and the diet confined largely to fresh vegetables and the more soluble proteids, such as egg whites and buttermilk, with now and then a limited quantity of fish or fowl for a change.

Fats and sugars should be limited very materially and a liberal quantity of coarse articles such as wheat bran, celery, grapes, and green salads eaten when in season.

The patient should exercise great care in regard to quantity, endeavoring always to limit the quantity of food somewhat below the demands of normal hunger.

The menus for colds, catarrh, hay fever, and asthma may be used for influenza. See pp. 917 to 938, inclusive.

MENUS FOR INSOMNIA

SPRING MENU

_INSOMNIA--NERVOUSNESS_

_LOW VITALITY_

Both insomnia and nervousness are symptoms of the same conditions. The following menus, therefore, are for the purpose of removing primary causes, which are usually either stomach or intestinal fermentation.

The logical remedy for fermentation is to limit the diet to the fewest number of articles that will give to the body the necessary elements of nutrition.

BREAKFAST

A cup of hot water
Corn hominy or boiled wheat
A banana, baked, or sliced and broiled in butter
A cup of cool water

LUNCHEON

A liberal portion of peas in the pod
A baked potato

DINNER

Light vegetable soup
Peas or asparagus
Baked potatoes
A cup of hot water
Half-cup of wheat bran, cooked

/Note/: New peas should be cooked in the pod, as the shell contains better nutrition than the pea. For recipe, see p. 679.

SUMMER MENU

_INSOMNIA--NERVOUSNESS LOW VITALITY_

BREAKFAST

Cantaloup or very ripe pear, with cream
A baked sweet potato, with butter
A pint of rich milk
Wheat bran

LUNCHEON

An ear or two of tender corn
A green salad
One egg, whipped

DINNER

Lettuce and tomato salad, with grated nuts
String beans, with raw onion
Tender corn, scraped from the cob, cooked with
very little rich milk and the white of an egg
Cantaloup

The quantity of food prescribed is sufficient for one performing very light labor. If the duties should be strenuous, the quantity may be slightly increased, but the proportions and the combinations should be observed.

FALL MENU

_INSOMNIA--NERVOUSNESS

LOW VITALITY_

Vigorous exercise, deep breathing, and a glass or two of water should be taken on rising.

BREAKFAST

(Half hour later)

Cantaloup, pears, or persimmons
Baked bananas, served with cream
Steamed figs, with thin cream
A spoonful of nuts

LUNCHEON

Corn on the cob or boiled wheat
String beans
Spinach

DINNER

Romaine and tomato salad
A liberal portion of baked white potato or
tender corn
Carrots or parsnips
Cheese with hard cracker
A cup of thin cocoa

If there should be congestion of the bowels, a liberal service of Concord or blue grapes should be eaten the first thing after rising, and the last thing before retiring. The pulp and seeds should be swallowed, and the skins well masticated.

WINTER MENU

_INSOMNIA--NERVOUSNESS

LOW VITALITY_

A cup or two of hot water, deep breathing, and vigorous exercise immediately after rising.

BREAKFAST

Half a pound of Tokay or Malaga grapes, masticating
and swallowing both skins and seeds
Two fresh eggs, whipped very thoroughly,
slightly sweetened with honey or maple-sugar,
and flavored with fruit-juice. Add half a glass of
milk to each egg and drink slowly

LUNCHEON

A small portion of wheat bran, cooked
A pint and a half of junket, taken slowly
One bran meal gem

DINNER

Carrots or winter squash
A small portion of tender fish or a whipped egg
A baked potato
A cup of cool water

To increase vital energy depends not so much upon the quantity as upon the amount of food ingested or assimilated. These menus are rather light for one of low vitality, but they are made to meet the requirements of one suffering from nervousness and insomnia. If, however, these conditions do not prevail, the quantity may be increased, but the combinations should be carefully observed.

MENUS FOR RHEUMATISM AND GOUT

SPRING MENU

_RHEUMATISM--GOUT--LUMBAGO SCIATICA, ARTHRITIS_

BREAKFAST

Choice of the following:

_a_ Two or three bananas, baked; serve with
cream or butter
_b_ A baked sweet potato
Half a dozen steamed figs, with cream

LUNCHEON

Asparagus or peas
A small portion of new potatoes--preferably
baked

DINNER

Potato, steamed wheat, or bran gems
A glass of milk; buttermilk preferred
One fresh vegetable, such as carrots, turnips,
parsnips, or onions
Nuts or cream cheese

A generous quantity of pure water should be drunk immediately on rising, and from one to two glasses at each of these meals.

Mastication should be very thorough. At least two hours' vigorous exercise or useful labor should be performed each day, in the open air.

Omit all acids, such as grapefruit, oranges, pineapples, lemons, and rhubarb; also eggs and all flesh foods.

If the bowels are constipated, take a tablespoonful of wheat bran in half a glass of hot water immediately on rising, and half a cup of bran, cooked, at each meal; also, two or three tablespoonfuls in hot water just before retiring. Continue this until the bowels become normal, then reduce the quantity according to the severity of the case.

SUMMER MENU

_RHEUMATISM--GOUT--LUMBAGO_

_SCIATICA, ARTHRITIS_

BREAKFAST

Melon or peaches--very ripe
Two or three large, very ripe bananas, peeled,
and baked ten minutes; serve with cream or
fresh butter
A bran meal gem

LUNCHEON

A very small portion of green salad
An ear or two of tender corn
A pint of buttermilk

DINNER

A small portion of green salad
Peas, beans, corn, or any fresh vegetable
A very small portion of fish (Buttermilk or junket
may be taken instead of fish, if preferred)
A baked potato
Melon or cantaloup

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

If the bowels are constipated, observe the instructions given for the Spring Menu.

Exercise, in all rheumatic conditions, is very important, and while the temperature of the summer weather aids in eliminating poisons from the body, vigorous exercise should be taken in order to give Nature all the help possible.

Rheumatism is merely a form of congestion throughout the capillary vessels of the body. The cure, therefore, is first to remove the causes by taking into the body only such foods as it will use, and use completely; secondly, to aid Nature in casting out all poisons, thereby establishing perfect elimination.

FALL MENU

_RHEUMATISM--GOUT--LUMBAGO_

_SCIATICA, ARTHRITIS_

BREAKFAST

Melons or persimmons
Whole wheat gems or bran gems
An exceedingly ripe banana, with cream, nuts,
and raisins

LUNCHEON

Green corn or fresh string beans
Either a baked potato or a very little whole
wheat bread
Two or three tablespoonfuls of olive-oil, with
lettuce

DINNER

Vegetable soup or cream soup
Corn, lima beans, turnips, carrots, parsnips,
squash, onions--any two of these
A baked potato

Half a pound of grapes may be eaten an hour after either meal, or just before retiring.

Two glasses of water should be drunk at each of these meals.

For general instructions, see Spring Menu.

WINTER MENU

_RHEUMATISM--GOUT--LUMBAGO_

_SCIATICA, ARTHRITIS_

/First Day/: On rising, drink two glasses of water. Devote as much time as possible to vigorous exercises and deep breathing.

BREAKFAST

Corn muffins or bran meal gems, with cream or
fresh butter
A cup of cocoa--half milk

LUNCHEON

A large portion of boiled onions
A baked white potato
Raisins, with nuts and cream cheese

DINNER

A fresh vegetable soup
Squash, pumpkin, cabbage, Brussels sprouts,
cauliflower, eggplant--any two of these
A very small portion of white meat of chicken
Salted nuts with steamed figs

Just before retiring drink a glass of water, and exercise as already suggested.

/Second Day/: Very much the same as the first, slightly increasing the quantity of food, if the amount prescribed does not seem sufficient to satisfy normal hunger. Take great care, however, not to overeat.

/Third Day/:

BREAKFAST

Bran gems, or a baked potato, with butter

Two glasses of milk

LUNCHEON

A liberal portion of baked sweet potatoes, with
butter
A cup of hot water, into which put a little sugar
and cream
Figs, cream, and nuts

DINNER

A salad of lettuce, celery, or endive, with nuts
One fresh vegetable
A bit of chicken or turkey--white meat; or
shell-fish, such as lobster or crab, may be eaten
A baked potato

/Note/: The meats are given only in case there is a craving for something salty.

Exercise and water-drinking just before retiring.

/Fourth Day/: Same as the third, varying the meals by changing vegetables according to hunger.

/Fifth Day/: Same as the first, repeating these menus for a period of from fifteen to twenty days, making such variations in the vegetables as normal hunger requires.

SPRING MENU

_ANEMIA--SLUGGISH LIVER_

_RHEUMATIC TENDENCY_

Drink two glasses of water just after rising, to which add a spoonful or two of lemon juice.

Devote as much time as possible (from three to five minutes) to vigorous exercises, as shown in Vol. V, pp. 1343 to 1346. Hold the breath while executing three or four movements. In this way the lung capacity can be much increased.

Choice of the following:

MENU I MENU II

BREAKFAST

A cup of hot water Grapes or orange juice
Half a cup of wheat bran, Whole wheat, boiled; serve
cooked with thin cream
An egg white, poached Wheat bran
A banana, baked

LUNCHEON

Spinach One glass of water
A potato or steamed wheat Boiled onions
A baked white potato

DINNER

A salad of lettuce and tomatoes, A green salad
with oil Carrots, spinach, or onions--any
Choice of peas, beans, or two of these
asparagus A baked sweet or a white
A small, baked white potato potato
One egg or a very small portion Baked beans or rye bread
of tender fish One glass of water
One glass of water Apple tapioca or gelatin

The bowels should be kept in normal condition by the use of clean, coarse wheat bran.

SUMMER MENU

_ANEMIA--SLUGGISH LIVER_

_RHEUMATIC TENDENCY_

/First Day/: On rising, take two sweet, ripe plums, and a glass of water. Devote from one to three minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345), and practise deep breathing, filling the lungs to their utmost capacity every third or fourth movement. Also take a short, brisk walk in the open air.

BREAKFAST

(An hour later)

Four or five extremely ripe peaches, with just
a sprinkle of sugar--no cream
Two or three egg whites and one yolk, whipped
with a teaspoonful of sugar
One extremely ripe banana (black spotted),
with nuts

LUNCHEON

Two medium ears of tender green corn, thoroughly
masticated; serve with either a very little
nut butter or fresh dairy butter

DINNER

Cream of pea soup; crisp cracker--very little
A lettuce and tomato salad, or cooked spinach
An ear or two of tender green corn, or lima
beans (cooked)
A grilled sweet potato

Water should be taken as follows: Half a glass at the beginning, a glass during the progress of the meal, and half a glass at the close.

Just before retiring, eat half a pound of very ripe grapes, swallowing skins, seeds and pulps, or take four or five extremely ripe Japanese plums, if they are not sweet and well ripened; grapes are preferred.

Devote about three minutes to exercises Nos. 3 and 5, together with deep breathing.

/Second Day/: Same as the first, very slightly increasing the quantity of food if there is the least symptom of weakness.