Chapter II: Part 2

Every morning, immediately on rising, eat two or three peaches or plums, and drink a glass of water.

/Third Day/:

BREAKFAST

Cantaloup
A cup of cocoa or chocolate
Choice of:
_a_ Two extremely ripe bananas, baked;
serve with thin cream (bananas must
be black spotted)
_b_ A baked potato
Two egg whites, whipped with a sprinkle of
sugar and a little lemon juice and cream

LUNCHEON

Tender corn
String beans or squash
Spinach or a green salad
A cantaloup or two exceedingly ripe peaches,
with a little sugar--no cream

DINNER

A small portion of fish or white meat of chicken,
provided there is a craving for this kind of food;
if not, confine to
Tender corn (One whole poached egg, eaten
with the corn)
One boiled onion or cooked spinach
Two glasses of water

This entire meal should be masticated very thoroughly. This is one method of preventing supersecretion of acid, premature fermentation and the consequent accumulation of gas.

/Fourth Day/: The same as the third, with the exception of the evening meal, which should consist of--

A baked sweet potato--butter
Carrots or string beans, or Spanish onion

/Fifth Day/: The same as the first.

/Sixth Day/: The same as the second, repeating the diet as given for a week or ten days.

After the fourth day these meals may be slightly varied by choosing from the following, where vegetables are prescribed:

Beans Parsnips
Beets Peas
Carrots Squash
Corn Turnips

The patient should retire at a reasonable hour, say 10 o'clock, and rise about 6 or 6.30; have breakfast between 7.30 and 8; luncheon between 12 and 1, and dinner not later than 6.30 or 7.

Masticate well every mouthful of food, whether it seems to need it or not. Even bananas need much mastication, not for the purpose of reduction, but for the purpose of insalivation. The same rule should apply to all cooked vegetables and soft foods.

FALL MENU

_ANEMIA--SLUGGISH LIVER_

_RHEUMATIC TENDENCY_

Choice of the following:

MENU I MENU II

BREAKFAST

Cantaloup, melon, or pears Farina, rice, or boiled wheat
Steamed whole wheat or One tablespoonful of nuts
rice--sugar and cream (choice)
A tablespoonful of nuts Cream and figs
(choice) A liberal portion of wheat
Half a glass of sour milk bran

LUNCHEON

Spinach or boiled onion One vegetable--corn, carrots,
Corn bread with sweet squash, or lima
butter beans
Two tablespoonfuls of nuts Two spoonfuls of nuts
(choice) A potato
One glass of sour milk

DINNER

Choice of lima beans or corn Corn, spinach, or a lettuce
Corn bread and sweet butter salad
Lettuce and fresh tomato, Rye bread or a potato
with dressing Whites of two eggs, whipped
or poached

Plain ice-cream, gelatin, or junket may be eaten with either of the dinner menus.

Omit all laxative medicines. Use coarse clean wheat bran liberally, especially with the morning and the evening meal.

WINTER MENU

_ANEMIA--SLUGGISH LIVER_

_RHEUMATIC TENDENCY_

/First Day/: Immediately on rising, drink two glasses of water, and eat a small bunch of grapes, or two or three soaked prunes. Devote two or three minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345). The exercises should be taken before an open window, or in a well-ventilated room.

BREAKFAST

A cup of hot water
Three or four egg whites and two yolks,
whipped rapidly four or five minutes with a rotary
egg beater. Whip into this a heaping teaspoonful
of sugar and a teaspoonful of olive-oil, and whip
again for two or three minutes
Flaked wheat, eaten with thin cream--small
portion
A cup of hot water
Wheat bran

LUNCHEON

Carrots or parsnips
Baked potatoes, with butter
A boiled onion

DINNER

Cream of tomato soup
Fish--small portions
Carrots, onions, parsnips, squash, turnips--one
or two of these
Potatoes, prepared choice
One exceedingly ripe banana, eaten with thin
cream and raisins

Just before retiring take two tablespoonfuls of wheat bran, and devote four or five minutes to the above-named exercises.

/Second Day/: The same as the first.

/Third Day/: The same as the second, slightly varying the meals according to choice of vegetables, adhering closely, however, to the number of eggs prescribed. If olive-oil is not pleasant to the taste, it may be omitted, and a larger quantity of butter taken with the potatoes. It would be well to take a tablespoonful of olive-oil just before eating, followed by half a cup of hot water, especially if the weather is cold.

/Fourth Day/:

BREAKFAST

Whole wheat, thoroughly steamed or boiled;
serve with butter
A cup of hot water

LUNCHEON

Vegetable soup
Corn bread--butter
Cocoa

DINNER

One fresh vegetable--carrots, parsnips, turnips,
etc.
A bit of fish
A baked potato
A small portion of plain ice-cream, if something
sweet is desired

/Fifth Day/: The same as the fourth.

/Sixth Day/: The same as the first, and so on for a period of fifteen to twenty days.

SPRING MENU

_STIFFNESS AND PAIN IN JOINTS_

_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_

Immediately on rising, drink two cups of hot water.

BREAKFAST

A cup of wheat bran, cooked ten minutes; serve
with butter, cream, and a very little salt
A cup of hot water
One or two exceedingly ripe bananas, baked,
eaten with thin cream
Two egg whites, very lightly poached
A baked potato or bran meal gems
A glass of water

LUNCHEON

A cup of junket or fresh buttermilk
A small, new potato, baked; serve with butter
A glass of water

DINNER

Choice of two of the following vegetables:
Asparagus Green peas
Beans Spinach
Baked new potatoes
A very small portion of either fish or chicken
A small cup of wheat bran, prepared as for
breakfast
A glass of water

SUMMER MENU

_STIFFNESS AND PAIN IN JOINTS_

_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_

Choice of the following Menus:

MENU I MENU II

BREAKFAST

Melon Choice of peaches, plums,
One very ripe banana, or melon
baked Rice or oatmeal
One or two spoonfuls of Two very ripe bananas,
steamed whole wheat baked; serve with cream
Two glasses of water Half a cup of bran

LUNCHEON

Choice of lima beans or Green corn
baked potato Rich milk
One glass of milk--clabbered
or buttermilk
A glass of water

DINNER

Lima beans or corn Two vegetables--choice
A fruit salad (made of Sweet butter with either
sweet fruit), with whipped corn bread or green corn
cream One glass of milk
Two or three egg whites
One or two tablespoonfuls
of nuts--choice
Cantaloup or melon

All sweets may be omitted if they do not appeal to the taste. However, if something sweet is desired, make either the luncheon or the dinner of vegetables and home-made ice-cream, omitting all other articles.

EMERGENCY MEAL

(To be taken in lieu of luncheon or dinner, if languid or stupid)

Two ears of tender corn
Two glasses of milk
One whipped egg
A small portion of ice-cream
Wheat bran

FALL MENU

_STIFFNESS AND PAIN IN JOINTS_

_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_

/First Day/: On rising, drink a cup or two of hot water, and eat a half pound of grapes, the Concord or blue grapes preferred, swallowing seeds and pulp whole, masticating and swallowing the skins. Devote as much time as possible (from three to five minutes) to deep breathing exercises before an open window, or in a thoroughly ventilated room.

BREAKFAST

(Half an hour later)

Half a cup of coarse wheat bran, served as an
ordinary cereal
A bowl of clabbered milk, with a sprinkle of
maple-sugar
Bran meal gems

LUNCHEON

A glass of cool water
Baked potatoes or corn
One fresh vegetable, such as carrots, parsnips,
turnips, beets, boiled onions, or squash
Half a cup of hot water

DINNER

One or two fresh vegetables (See list suggested
for luncheon)
Choice of green salad, cooked spinach, or celery
A baked white potato--eat skins and all
One egg white, or a very small portion of either
fish or white meat of chicken; egg preferred

From one to two glasses of water should be drunk at each of these meals--half a glass of cool water at the beginning of the meal, and a cup of hot water at the close, would be sufficient; drink enough, however, to make the total moisture about 66 per cent of the whole.

A tablespoonful of wheat bran should also be taken at each of the above meals, either with a little water at the close of the meal, or cooked and served as a cereal at the beginning of the meal. A spoonful or two should be taken just after rising, and just before retiring, until the bowels act normally, when the quantity may be regulated to meet the severity of the condition.

/Second Day/: Same as the first.

/Third Day/: Same as the second, slightly increasing the food if demanded by normal hunger, or decreasing it if there is a sense of fullness after meals. It is always well to cease eating before hunger is thoroughly satisfied. When the body is kept slightly hungry, it assimilates all the food eaten, and insures natural digestion and elimination of waste.

/Fourth Day/:

BREAKFAST

One or two exceedingly ripe bananas, with
cream and nut butter, and either raisins or
soaked prunes
A glass of milk
One egg white
Boiled wheat, with thin cream and either nuts
or nut butter

LUNCHEON

A sweet potato, with butter
Corn, fresh
A glass of milk

DINNER

Spinach, with egg white
A very small portion of fish or white meat of
chicken
A baked sweet or a white potato

A tablespoonful of olive-oil may be taken at the beginning of each of these meals, and a cup of hot water at the close.

If the bowels have not become normal, continue taking the wheat bran and grapes according to directions for the first day.

Observe the general rules of exercise and water-drinking just after rising and just before retiring.

/Fifth Day/: Same as the fourth.

/Sixth Day/: Same as the first, repeating the diet herein given, day by day, for two or three weeks.

WINTER MENU

_STIFFNESS AND PAIN IN JOINTS_

_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_

/First Day/: On rising, drink a glass or two of pure water. Take a short, brisk walk in the open air.

BREAKFAST

A cup of hot water
One tablespoonful of olive-oil or nut oil
Two exceedingly ripe bananas (must be black
spotted), eaten with thin cream and nut butter
(A few dates, if something sweet is desired)
Two or three tablespoonfuls of wheat bran,
cooked
A potato--eat skins and all

LUNCHEON

Baked potatoes, with butter. Eat skins and all
(Make entire meal upon this)

DINNER

Stewed pumpkin or winter squash
Corn bread
Choice of beans or a baked potato
Wheat bran, cooked
A glass of milk

Just before retiring, take a brisk walk for five minutes and practise deep breathing. Eat five or six soaked prunes.

/Second Day/: Same as the first, slightly increasing or decreasing the quantity of food to meet the demands of normal hunger.

/Third Day/:

BREAKFAST

Prunes or dried peaches, stewed--no sugar
One egg, whipped very fine
Coarse cereal or wheat bran

LUNCHEON

Liberal portion of baked sweet or white
potatoes

DINNER

Choice of two of the following vegetables:
Beans Onions
Beets Pumpkin
Carrots Squash
Corn Turnips
A potato, prepared choice

/Fourth Day/: Same as the third, increasing or decreasing the quantity of food according to hunger.

/Fifth Day/: Same as the first, repeating these menus for twelve or fifteen days.

While the yolks of eggs are conducive to rheumatic tendencies, only that portion, however, that is not naturally appropriated by the body affect these conditions. In other words, it is the excess that is harmful.

MENUS FOR BRIGHT'S DIS-EASE

SPRING MENU

_BRIGHT'S DIS-EASE_

BREAKFAST

Clabbered milk or two or three egg whites
Baked bananas

LUNCHEON

A Spanish onion, en casserole
Turnips or fresh peas in the pod
Two egg whites

DINNER

An onion, uncooked--small portion
Corn bread and a very small portion of dried
fish
Peas, asparagus, or turnips
A potato

SUMMER MENU

_BRIGHT'S DIS-EASE_

BREAKFAST

A melon or peaches, omitting cream
Two glasses of fresh milk
Bran meal gems

LUNCHEON

Peas or beans
Young onions
A small piece of corn bread
A glass of buttermilk

DINNER

Lettuce, with nuts
Corn or string beans
New potatoes or lima beans
Two egg whites, coddled, or cottage cheese

FALL MENU

_BRIGHT'S DIS-EASE_

On rising Concord (blue) grapes.

BREAKFAST

An omelet of two whites and one yolk, rolled in
cream and grated nuts; cook lightly
Corn-meal muffins

LUNCHEON

A sweet potato, with fresh butter

DINNER

A light vegetable soup
Celery or tender slaw
Carrots, parsnips, or turnips
A potato or fresh corn

WINTER MENU

_BRIGHT'S DIS-EASE_

BREAKFAST

A pint of clabbered milk--lukewarm
Whole wheat, boiled
Two tablespoonfuls of bran

LUNCHEON

A pint and a half of fresh milk
Corn bread--not sweetened

DINNER

Slaw, with nuts
Carrots, cauliflower, or winter squash
A potato or bran meal gems

MENUS FOR DIABETES

SPRING MENU

_DIABETES_

The diabetic patient should observe the usual rules for vigorous exercise and deep breathing, and for copious water-drinking just after rising and just before retiring.

The diet should consist as nearly as possible of foods in their natural condition, such as extremely ripe fresh fruits and fresh vegetables, and of the proteid group such as eggs, milk, cheese, gelatin, legumes, and now and then a limited quantity of fish.

BREAKFAST

Cherries, berries, or a baked apple, without
sugar
Two or three extremely ripe bananas, with thin
cream
A spoonful or two of nuts, or nut butter
A glass of milk; clabbered milk preferred

LUNCHEON

A small portion of plain wheat, or oat groats
(grains), boiled until well done
One fresh vegetable--preferably onions, carrots,
or peas

DINNER

A liberal green salad, with nuts and oil
One or two fresh vegetables, such as peas,
asparagus, or okra
An egg or a bit of fish
A baked potato
Gelatin or junket

The bowels should be kept in normal condition at all times, either by vigorous exercising or by the liberal use of wheat bran.

Avoid extreme acids, sweets, white bread, and heavy starches found in cereal products.

SUMMER MENU

_DIABETES_

A glass of water and one or two very ripe peaches just after rising and just before retiring. Devote thirty minutes, if possible, to deep breathing and vigorous exercise.

BREAKFAST

Melon, peaches, or any sweet fresh fruit
Two eggs, whipped very thoroughly, or two
glasses of clabbered milk
Corn or a whole wheat muffin

LUNCHEON

Cauliflower, cabbage, or okra
Tender corn or string beans
Fish, chicken, egg, or clabbered milk
A baked potato

The fish, the chicken and the milk should be taken in limited quantities; vegetables should predominate.

Mastication should be very thorough, and a glass or two of water should be drunk at each meal.

DINNER

Vegetable soup
Salad, with nuts or oil
Corn or lima beans
A potato--sweet or white

FALL MENU

_DIABETES_

A glass or two of water and a bit of fruit just after rising, followed by vigorous exercises and deep breathing.

BREAKFAST

Peaches, plums, or persimmons
Eggs, boiled two minutes
A bit of corn bread, bran meal gems, or a baked
potato
A cup of milk or chocolate

LUNCHEON

Two or three glasses of buttermilk
A whole wheat gem or a muffin, with nuts

DINNER

Two fresh vegetables, such as beans, beets,
Brussels sprouts, cauliflower, okra, eggplant, or
lima beans
Sliced tomatoes
A bit of green salad
Two exceedingly ripe bananas, baked--eaten
with nuts and cream
Half a cup of wheat bran

WINTER MENU

_DIABETES_

BREAKFAST

A cup of hot water
Wheat bran, cooked
Two eggs, whipped
One exceedingly ripe banana, eaten with nuts
and cream
Half a glass of cool milk

LUNCHEON

A cup of hot water
A baked potato
A large creamed onion
A cup of chocolate

DINNER

Onions, beans, carrots, or parsnips--any two
of these
One or two eggs, whipped
A portion of wheat bran, cooked, or the whole
wheat might be boiled until the grains burst open,
and served with butter and cream. This is the
best form in which cereal can be taken

MENUS FOR CONSUMPTION

_WEAK LUNGS--CONSUMPTION_

For many centuries consumption, or the various forms of tuberculosis have preyed upon the human race, yet science has so far failed to give us one reliable artificial remedy. We must perforce turn to Nature, the only remedy now known being oxygen or common air.

The consumptive or tubercular patient should provide some way to live out-of-doors, day and night, winter and summer, unless the weather is extremely cold.

The next important factor in treating this dis-ease is food.

The diet should consist of the richest and the most readily digestible foods, in the following groups, given in the order of their importance:

PROTEIDS CARBOHYDRATES FATS FRUIT-SUGARS

Eggs Honey Nuts Figs Oranges
Milk Maple-sugar Olive-oil Raisins Pears
Legumes Whole wheat Cream Grapes Plums
Rice Butter Persimmons Peaches
Potatoes Bananas Apples
Corn

FRESH VEGETABLES GREEN SALADS

Asparagus Beets Lettuce
Peas Carrots Romaine
Beans Parsnips Parsley
Green corn Squash Watercress
Tomatoes Celery
Turnips
Cabbage

The patient should drink an abundance of water, take vigorous exercise and deep breathing, and eat liberally of grapes before breakfast, when they are in season.

A spirometer should be secured, and an effort made to increase the capacity of the lungs one cubic inch each day until their utmost capacity has been reached.

The following menus are merely suggestive. They may be changed, selecting the articles mentioned in the foregoing tables, when available during the several seasons of the year:

GENERAL MENUS FOR WEAK LUNGS--CONSUMPTION

/First Day/:

BREAKFAST

A glass of clabbered milk, with a sprinkle of
sugar
Two eggs whipped very thoroughly (See
recipe, p. 678)

If constipated, take half a cup of coarse wheat bran, cooked. Serve as a breakfast cereal with butter or cream.

LUNCHEON

Three eggs prepared as per recipe, p. 678; add
two glasses of milk; mix well; drink slowly

DINNER

Choice of two of the following vegetables:

Beets Cabbage or celery
Carrots Fresh corn or corn hominy
Lentils Navy or lima beans
Parsnips Turnips

A baked white potato, rice, or corn
One egg, prepared any way acceptable to the
taste--preferably whipped

Something green should be taken at this meal,
if possible, such as lettuce, spinach, kale, parsley,
or watercress

Home-made ice-cream, in summer, or a tablespoonful
of honey, in winter, may be eaten, if
something sweet is desired

Drink from one to two glasses of water at each of these meals, but take no water into the mouth until mastication is perfect.

Just before retiring, drink a glass of water, and eat half a pound of grapes, then devote from ten to fifteen minutes to deep breathing exercises.

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

Take an additional egg the second day for the noon meal; another the third day, then gradually decrease the quantity if the appetite rebels against them. Do not overeat. Assimilation is the primary object to be obtained.

/Fourth Day/: On rising, drink water and eat grapes, as prescribed for the first day. Devote much time to moderate exercise and deep breathing.

BREAKFAST

Two extremely ripe bananas, eaten with thin
cream and either nuts or nut butter; also two
or three figs or an equivalent quantity of raisins
A spoonful or two of whole wheat, thoroughly
cooked

LUNCHEON

A large boiled onion, and a baked white potato,
with butter and a dash of salt (If the onion cannot
be procured, take carrots or parsnips)
Drink two or three glasses of milk

If the bowels are not acting normally, drink a glass of water and take a spoonful or two of wheat bran, after each meal.

DINNER

A liberal portion of baked white potatoes, eaten
with butter
Four or five egg whites and two yolks, prepared
as per recipe given for the first day
A small portion of any two fresh vegetables
(A little ice-cream may be taken at this meal, if
there is a craving for something sweet)

/Fifth Day/: Same as the fourth, omitting ice-cream.

/Sixth Day/: Same as the first, repeating these menus for about sixteen or eighteen days.

SPRING MENU

_TUBERCULAR TENDENCY_

_CONSTIPATION--NERVOUSNESS--CATARRH_

/First Day/: Immediately on rising, drink a glass of cool water, eat a few cherries or the juice of an orange, and devote five or ten minutes to exercises Nos. 3 and 5, as shown in Vol. V, pp. 1344 and 1345.

BREAKFAST

(Half an hour later)

A cup of hot water
Very ripe berries, with sugar--no cream
One exceedingly ripe banana, with nuts or nut
butter
A small, baked white potato, eaten with butter
One egg, boiled two minutes
A small portion of wheat bran, cooked

LUNCHEON

One or two large Spanish onions, boiled
A small, baked white potato, eaten with butter
One or two whole eggs, whipped

DINNER

Choice of string beans, peas, or asparagus; if these cannot be obtained, take choice of:

Beets Carrots
Cabbage Parsnips
Turnips
Spanish onions, boiled
A baked white potato
Three egg whites, whipped
One glass of water, taken during the meal

Just before retiring, take two tablespoonfuls of wheat bran, drink a glass of water, and devote from five to ten minutes to exercises as prescribed for the morning.

/Second Day/: Same as the first.

/Third Day/: Same as the second, slightly increasing the quantity of food if necessary. Changes in the vegetables may be made, confining, however, to the vegetables mentioned, as nearly as possible, always taking fresh vegetables in preference to canned.

/Fourth Day/:

BREAKFAST

Fruit--choice
A small portion of plain boiled wheat, with
butter and cream
A cup of hot water
Two eggs, whipped or boiled two minutes

LUNCHEON

Three glasses of milk
Two eggs, whipped
Wheat bran, cooked
(Take milk and eggs very slowly)

DINNER

One green vegetable
A tablespoonful or two of "Protoid" nuts
Junket, gelatin, or eggs

Just before retiring, devote from five to ten minutes to exercises prescribed for the first day.

If the bowels have not become normal, continue taking the wheat bran just before retiring, and a spoonful or two just after rising.

/Fifth Day/: The same as the fourth.

/Sixth Day/: Same as the first, and so on, repeating the diet so long as it appeals to the taste. If digestion will permit, the eggs and the milk may be increased.

SUMMER MENU

_TUBERCULAR TENDENCY_

CONSTIPATION--NERVOUSNESS--CATARRH_

Choice of the following menus:

MENU I MENU II

BREAKFAST

Cantaloup or peaches One banana
Three or four egg whites, Melon or peaches with thin
whipped--mix with two cream
glasses of fresh milk Three eggs, whipped with
A spoonful of nuts (choice) very little sugar and
fruit juice

LUNCHEON

Choice of lima beans or a A very small piece of fish
baked potato Boiled corn, beets, or a
A salad of lettuce and fresh baked potato
tomatoes, eaten with One fig, with cream cheese
lemon juice, sugar, and a
spoonful of mixed nuts
Two eggs, whipped

DINNER

Choice of squash, boiled An ear of corn
onions, or corn One and one-half glasses
A salad of anything green of buttermilk with egg
One glass of buttermilk, whites
mixed with two whipped Two or three very ripe
egg whites peaches with cream and
One or two tablespoonfuls sugar
of nuts (choice) Home-made ice-cream

I would advise two or three very ripe peaches just before retiring at night, and just after rising in the morning.

SUPPLEMENTARY DINNER

(To be taken if there is a craving for flesh or salty food)

One ear of corn (boiled)
Fish, lobster, or white meat of chicken
A small baked potato
A salad of lettuce or endive

FALL MENU

_TUBERCULAR TENDENCY_

_CONSTIPATION--NERVOUSNESS--CATARRH_

On rising, devote from three to five minutes to deep breathing exercises before an open window, preferably movements 3 and 5, as shown in Vol. V, pp. 1344 and 1345. Eat a bunch of grapes, thoroughly masticating the skins, swallowing seeds and pulp whole. Drink two glasses of water. If the weather is cold, the water should be heated.

BREAKFAST

Half a cup of wheat bran, cooked, eaten with
cream
A small bunch of grapes
Two eggs, whipped about six or seven minutes;
add a teaspoonful of sugar and a tablespoonful of
olive-oil, while whipping
One extremely ripe banana; serve with cream
and either nut butter or nuts (The banana
should be baked, if not very ripe)

LUNCHEON

One fresh vegetable--carrots, parsnips, or
turnips
A boiled onion
A baked potato
One egg, cooked two minutes, eaten with the
potato skins
Fresh butter
A cup of hot water at the close of the meal

DINNER

Half a cup of wheat bran, cooked
Two or three eggs, prepared as for breakfast
One extremely ripe banana and a few soaked
prunes
(A very small, baked white potato may be taken
if something salty is desired)
A bunch of grapes

Just before retiring, eat a small bunch of grapes and drink a cup of hot water. Devote from three to five minutes to exercises which have already been prescribed for the morning.

These meals may be varied by changing the vegetables, and now and then substituting for the eggs a portion of fresh fish or a glass of buttermilk.

If the quantity of food prescribed does not seem sufficient, it might be slightly increased; however, do not increase it beyond the limits of normal hunger. The best combinations of food, when taken in excess of the bodily needs, undergo a form of decomposition, and become a prolific source of dis-ease.

WINTER MENU

_TUBERCULAR TENDENCY

CONSTIPATION--NERVOUSNESS--CATARRH_

BREAKFAST

Two very ripe, red bananas, baked
Nuts, cream, raisins
Two whipped eggs; sugar; flavor to taste
A spoonful of wheat bran

LUNCHEON

Three fresh eggs, whipped about six minutes,
with sugar; pineapple juice added after whipping
A small portion of wheat bran, cooked

DINNER

Celery
A tablespoonful of olive-oil
One fresh vegetable
A potato
Whole wheat bread (very little)
Buttermilk or gelatin

The above menus have been selected and combined so as to counteract constipation, catarrh, nervousness, biliousness, etc. There is no specific remedy in foods for consumption. Foods will aid in curing this dis-ease only through the natural process of building up healthy tissue, and increasing the power of the body to resist all dis-eases.

SPRING MENU

_WEAK LUNGS_

_TENDENCY TOWARD INTESTINAL CONGESTION_

Immediately on rising drink a glass or two of water and take a very little of some juicy fruit. Also take a brisk walk in the open air before breakfast.

BREAKFAST

The strained juice of one sweet orange, or a
few very ripe berries, without cream
Two or three coddled eggs
A small whole wheat cracker
One baked banana
A spoonful of wheat bran

LUNCHEON

A whole wheat muffin with butter, and a
dessert-spoonful of honey
A glass or two of milk
Wheat bran

DINNER

Bean soup or pea soup
Peas, asparagus, spinach, or any fresh vegetable
Corn bread or a very small portion of whole
wheat
One coddled egg
A small portion of wheat bran, slightly cooked

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

If there is a marked tubercular tendency, from six to nine eggs may be taken daily for about three days in each week, taking with the eggs a small quantity of acid fruits at each meal--either orange juice, berries, or a spoonful of strained pineapple juice. The acids should be diluted (half water), and taken without sugar.

SUMMER MENU

_WEAK LUNGS_

_TENDENCY TOWARD INTESTINAL CONGESTION_

Take a brisk walk and deep breathing exercises before breakfast.

BREAKFAST

A cantaloup or a pear
Wheat bran, cooked
A liberal portion of baked sweet potatoes
One whole egg, either coddled or whipped
A pint of sour milk or a cup or two of chocolate

LUNCHEON

A liberal portion of tender corn, steamed in the
husk
A lettuce and tomato salad
Nuts

DINNER

String beans, corn, or carrots
A baked potato
A very small portion of tender fish, an egg, or
clabbered milk
Melon or peaches

If the patient is performing labor that would require more food than herein prescribed, the quantity may be increased.

FALL MENU

_WEAK LUNGS_

_TENDENCY TOWARD INTESTINAL CONGESTION_

The following menus are laid out with the view of giving the greatest amount of tissue-building food which require the least effort in digestion.

There is nothing more valuable in the treatment of lung trouble than extreme deep breathing. After pure blood is made, the way to keep it pure is to keep it charged with oxygen, and the only way to do this is to breathe an abundance of fresh air into the lungs.

BREAKFAST

A bunch of grapes
Three or four eggs, whipped five or six minutes,
into which whip a teaspoonful of sugar, and a
teaspoonful of Cognac brandy or lemon juice, to
each egg

/Note/: The brandy is germicidal and aids in the digestion of the egg yolks.

LUNCHEON

From three to four eggs, prepared as for
breakfast, slightly increasing the quantity of
sugar and brandy. Put in a heaping teaspoonful
of sugar and a dessert-spoonful of brandy, and add
a full glass of milk to each egg

DINNER

Any one or two fresh vegetables, including
something green, as spinach or lettuce
The fresh vegetables may consist of:
A baked potato Squash
Onions Turnips
Parsnips

The patient may have a few grapes between meals and a few an hour after dinner. He should swallow the seeds and pulp whole, and masticate and swallow the skins. He should eat plenty of fresh eggs, fresh milk, and ripe, sweet grapes. The milk and the eggs are good tissue-building foods, while sugar is a carbohydrate and makes a good winter food. The grapes are full of grape-sugar, which is an excellent nutrient, and also an aid to the digestion of other foods.

/Note/: These menus were given to a consumptive patient, and in a period of six weeks he had made a very substantial gain in both weight and strength.

WINTER MENU

_WEAK LUNGS_

_TENDENCY TOWARD INTESTINAL CONGESTION_

Take a bit of fruit, a glass of water, and a brisk walk immediately after rising.

BREAKFAST

One or two exceedingly ripe bananas, baked,
eaten with cream
A service of corn hominy
One coddled egg, if desired
A cup of chocolate, or hot water, if preferred

LUNCHEON

Vegetable soup
One fresh vegetable; preferably boiled onion
or carrots
One or two glasses of fresh buttermilk
Wheat bran

DINNER

Celery, slaw, or any green salad
Steamed rice or plain boiled wheat
A whipped or coddled egg, or buttermilk
Nuts and raisins

A small portion of wheat bran should be taken at breakfast and just before retiring. Bran contains valuable mineral salts, and in winter can replace the chemistry of green salads.

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

MENUS FOR DIS-EASES OF THE SKIN

SPRING MENU

_ECZEMA_

Whether or not eczema is a dis-ease caused by bacteria, it is obvious that the weapon with which to combat this disorder is pure blood with an abundance of the white corpuscles. These phagocytes of the blood may be properly called the police of the body.

The patient should observe the following general rules:

Drink an abundance of pure water both at meals and between meals. Omit cane-sugar and all acids.

Dress as lightly as possible, and do not wear woolen garments next to the skin.

Take sufficient vigorous exercise each day to cause perspiration. If this cannot be done, the Turkish bath should be resorted to once a week.

Spend as much time in the open air as possible.

The meals should be substantially as follows:

BREAKFAST

A few spoonfuls of wheat bran, cooked, and
eaten with cream
Two or three bran meal gems
Two or three egg whites, whipped very thoroughly,
to which add a spoonful of cream
One ripe banana

LUNCHEON

A green salad, with nuts--liberal portion
A fresh vegetable; preferably boiled onions
or carrots
A baked potato

DINNER

A salad of any green succulent plant
Young onions
Peas or asparagus
A baked potato or baked beans

SUMMER MENU

_ECZEMA_

BREAKFAST

Raspberries, blackberries, grapes, or cantaloup
A potato--sweet or white
A cup of cocoa or sassafras tea (See recipe,
p. 681)

LUNCHEON

Beets, asparagus, cabbage, cauliflower, Brussels
sprouts, or okra
A potato--prepared choice

DINNER

Two fresh vegetables; choice of:
Asparagus Corn
Beans Eggplant
Beets Onions
Carrots
A very ripe peach or a cantaloup

Just before retiring, eat a few very ripe peaches, and take a tablespoonful of wheat bran.

FALL MENU

_ECZEMA_

Either of the following menus may be chosen for a period of ten or twenty days. They are designed especially for the removal of all forms of autointoxication or self-poisoning which sometimes manifest themselves by skin eruptions. While autointoxication may not be the primary cause of eczema, it augments all zymotic conditions. The chief purpose of these menus is to give to the body an opportunity to throw off the dis-ease by removing all obstacles. I would therefore advise that the use of tobacco, tea, coffee, and all alcoholic stimulants be omitted.

MENU I MENU II

BREAKFAST

Two egg whites, whipped Three extremely ripe bananas
very thoroughly, adding baked in a casserole
a little heavy cream and dish; serve with thin
a spoonful of sugar cream
Take this as a sauce
over two exceedingly
ripe bananas,
with nuts or nut
butter
A bunch of California
grapes (Malagas)
A cup of hot water at the
beginning of the meal,
and a glass of cool water
at the close

LUNCHEON

Spinach or a green salad Squash or turnips
String beans or corn A salad (green)
A potato Baked beans

DINNER

A green salad or cooked A small portion of fish,
spinach white meat of chicken, or
Boiled onions, carrots, or an egg--egg preferred
turnips A boiled onion and a baked
A baked potato with fresh potato
butter A bit of green salad

From one to two glasses of water should be drunk at each of these meals, preferably a cup of hot water at the beginning, and a glass of cool water at the close. I would especially advise vigorous exercises night and morning, and deep breathing before an open window.

WINTER MENU

_ECZEMA_

/First Day/: On rising, drink two or three glasses of water, eat a few grapes, and devote from three to five minutes to any one of the exercises shown in Vol. V, pp. 1343 to 1346, inclusive.

BREAKFAST

Baked white potatoes or bran meal gems
A glass of rich milk

LUNCHEON

Baked beans
Bermuda onions
A potato or corn bread

DINNER

Any two of the following:
Beans Pumpkin
Beets Squash
Carrots Turnips
Parsnips
A green salad--either lettuce and tomatoes, or
celery; very small portion
A baked white potato--eat skins and all
(A cup of very thin cocoa may be taken, if something
hot is desired; however, pure water would
be preferable)

Just before retiring, devote from three to four minutes to the above-prescribed exercises. The lungs should be inflated to their extreme capacity. Do not carry any of these exercises, however, to a point beyond ordinary fatigue. Divide the exercise period, both night and morning, into three or four two-minute heats.

Exercise and deep breathing are second in importance to diet, and should be taken daily, night and morning.

Drink from one to two glasses of water at each meal, but do not take water into the mouth until mastication is perfect.

/Second Day/: The same as the first, slightly increasing the quantity of food until normal hunger is satisfied.

/Third Day/: Practically the same as the first, varying the luncheon according to hunger. The luncheon may consist of any one or two fresh vegetables, such as carrots, turnips, beets, baked white or sweet potatoes.

/Fourth Day/:

BREAKFAST

A cup of hot water
A sweet potato or two bran meal gems
Two or three tablespoonfuls of wheat bran,
with thin cream

LUNCHEON

Boiled onions
A baked potato
Choice of fish or an egg

Eat a pound of grapes ten minutes after this meal. The skins may be eliminated, but swallow the seeds and pulp. If grapes cannot be obtained, the juice of a sweet orange may be taken.

DINNER

String beans or spinach, with egg, and a liberal
piece of Bermuda or Spanish onion, uncooked
(The onions and the beans should be made exceedingly
hot with red pepper)
A baked sweet or a white potato
A small piece of corn bread, with one-half glass
of buttermilk

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

Just before retiring, devote from three to five minutes to the exercises prescribed for the first day.

/Fifth Day/: The same as the fourth, slightly increasing the quantity of food if there is a return of normal hunger; if not, continue to follow the diet as herein given, until natural hunger is felt.

/Sixth Day/: The same as the first, repeating the diet from eighteen to twenty days.

SPRING MENU

_WEAK DIGESTION--NERVOUSNESS_

_SLIGHT ECZEMA_

The following menus for spring, summer and fall are laid out on the two-meal-a-day plan. In addition to the purposes named in the heading, they are designed to promote vitality and endurance, thus enabling one to meet the requirements of hot weather.

In order to aid the body in appropriating all the nourishment these menus contain, one should take, each day, at least one hour's vigorous exercise and deep breathing.

MENU I MENU II

BREAKFAST

One or two very ripe Peaches or cherries
bananas baked in a casserole One whole egg
dish; eat with Steamed wheat--well
Tunis dates and thin cooked; serve with thin
cream cream
One whole egg, whipped A very ripe banana with
Half a glass of milk Tunis dates, cream, and
nuts

DINNER

Two vegetables--choice of A salad
peas, beans, asparagus, Peas in the pod (see recipe,
onions, or beets page 679)
A baked potato A white potato, baked
A very small portion of A small portion of ice-cream
either fish or white meat (optional)
of chicken

One or two glasses of water should be drunk at each of the dinner meals.

If constipated, two or three tablespoonfuls of wheat bran should be taken about twice a week with both the morning and the evening meal. This could be cooked five minutes, and may be made very palatable if eaten with a spoonful of cream.

SUMMER MENU

_WEAK DIGESTION--NERVOUSNESS_

_SLIGHT ECZEMA_

MENU I MENU II

BREAKFAST

(About 9:30)

Very ripe peaches--no sugar A cup of hot water
A cup of hot water One whipped egg
Whole wheat, cooked very A portion of gelatin, with
thoroughly cream
A medium-sized baked potato,
with butter

DINNER

(About 5:30)

Fresh peas, and either beans Two of the following
or asparagus vegetables--peas,
Baked potatoes or tender beans, asparagus,
boiled onions, corn spinach, or carrots
One whole egg or an A baked potato
omelet--Spanish style Half a glass of buttermilk,
One glass of water with one egg white
whipped into it
One glass of water

Just before retiring, drink a cup of hot water, and take two tablespoonfuls of bran.

FALL MENU

_WEAK DIGESTION--NERVOUSNESS_

_SLIGHT ECZEMA_

MENU I MENU II

BREAKFAST

A very ripe banana with Fruit--choice
soaked prunes Two tablespoonfuls of
One dessert-spoonful of nuts--choice
nuts--choice Two very ripe baked bananas,
One or two spoonfuls of with cream and
steamed whole wheat nut butter
Two eggs--prepared choice One egg
A glass of water One or two glasses of milk
Wheat bran

DINNER

Two or three fresh vegetables Choice of two fresh vegetables
Tender corn A baked sweet or a white
A baked sweet or a white potato
potato A salad--lettuce or celery
Junket or gelatin A small portion of ice-cream

All sweets may be omitted if they do not appeal especially to the taste, and other foods proportionately increased.

If there is a tendency toward sour stomach or intestinal gas, all fruit except bananas should be omitted.

WINTER MENU

_WEAK DIGESTION--NERVOUSNESS_

_SLIGHT ECZEMA_

BREAKFAST

(Very light)

California grapes, or the strained juice of a
sweet orange
A baked sweet potato, with butter
A cup of hot water into which put a spoonful of
sugar and two tablespoonfuls of cream

LUNCHEON

Choice of the following:
_a_ Three whipped eggs. Add a tablespoonful
each of sugar and lemon juice
_b_ A bowl of clabbered milk, with a sprinkle
of sugar
A cup of hot water, with sugar and cream

DINNER

Boiled onions, and either cabbage or carrots
One egg, or an omelet
A baked potato
A cup of hot water or cocoa

If small portions of the above foods are eaten, two egg whites and one yolk may be taken at the close of the evening meal. (See recipe, Vol. III, p. 678). This makes an excellent dessert, delegating to the body much warmth, and aiding in the general digestion of other foods.

MENUS FOR APPENDICITIS

SPRING MENU

_APPENDICITIS_

BREAKFAST

A cup of hot water
Two tablespoonfuls of wheat bran, cooked
thirty minutes; serve with thin cream
A portion of prunes, soaked in clear hot water
until soft
A small, baked potato

LUNCHEON

Peas in the pod
A cup of hot water

DINNER

Peas or asparagus
Carrots or turnips
A potato
A spoonful of bran

SUMMER MENU

_APPENDICITIS_

Just after rising take a tablespoonful of olive-oil and a cup of hot water.

BREAKFAST

A cantaloup
A tablespoonful of wheat bran, well cooked
An egg
A new potato, baked
A glass of water

LUNCHEON

Lettuce or spinach
Boiled onions and carrots
Wheat bran

DINNER

A salad of lettuce, with nuts
Spinach, string beans, or new peas
A potato
Two tablespoonfuls of bran

FALL MENU

_APPENDICITIS_

On rising one-half pound of Concord grapes.

BREAKFAST

A small portion of whole wheat, well cooked;
serve with thin cream
Two egg whites, lightly poached
A tablespoonful of wheat bran

LUNCHEON

Celery hearts
A baked potato
Wheat bran, with cream

DINNER

Bran meal gems
Parsnips, en casserole
Onions, en casserole
A potato

A cup of hot water and a tablespoonful of olive-oil may be taken before each of these meals.

WINTER MENU

_APPENDICITIS_

BREAKFAST

A cup of hot water
Soaked prunes
Bran meal gems, with nuts
A baked banana

LUNCHEON

Winter squash or stewed pumpkin
A tablespoonful of bran

DINNER

A Spanish onion, en casserole
Carrots or parsnips
Bran meal gems or a potato
(An hour after this meal, drink half a glass of
prune juice)

In cases of appendicitis the following articles should be omitted: Tea, coffee, tobacco, all stimulants and intoxicants, white bread, rice, oatmeal, cornbread, sweets and confections of every kind.

MENUS FOR THE PREGNANT WOMAN AND FOR THE NURSING MOTHER

IMPORTANCE OF FOOD DURING PREGNANCY

There is nothing so important, or that wields so much influence over the comfort, the health, and the life of the pregnant woman as her food, and there is nothing, perhaps, to which she gives so little attention.

The diet of the prospective mother, of course, governs her digestion and assimilation of food, and elimination of waste matter from the body. These things control her health almost completely, and inasmuch as all mental conditions are principally governed by health, the intellectual faculties of the child are shaped largely by the condition of the mother's digestion. It is obvious, therefore, that the health of the mother and the entire future of the child depend more upon her diet during pregnancy than upon any other one thing.

During pregnancy the prospective mother should avoid all such articles of food as she would withhold from her baby after birth. This would eliminate from her diet meat, condiments, sweets, especially pastries and rich desserts; tea, coffee, and all stimulating and intoxicating beverages.

The pregnant woman should balance her diet carefully as to the proportion of proteids, carbohydrates, fats, and mineral salts.

As leading foods containing these nutrients, I would recommend the following:

VEGETABLES
RICH IN
MINERAL
PROTEIDS CARBOHYDRATES FATS SALTS

Milk Potatoes Nuts Lettuce
Eggs Wheat (whole) Butter Celery
Pine nuts Corn Cream Carrots
Peanuts Rice Olive-oil Parsnips
Cheese Oats Cream cheese Onions
Fish Dried beans Beets
Fowl Dried peas Fresh beans
Dried beans Chestnuts Fresh peas
Dried peas Honey Okra
Cream cheese Sugar Eggplant
Sirups Turnips
Cauliflower

Some articles are listed under two headings. This is because they are rich in both classes of nutrition.

The amount of grain products eaten by the prospective mother should be somewhat limited, ranging between four and eight ounces a day, governed by work or activity. Cereals, especially corn, rice, and oats, are rich in phosphate of lime, which is the bone-making or structural food. While enough of this should be eaten to give the child sufficient bone-building material, too much makes birth difficult, and sometimes fatal.

The following menus contain suggestions as to the selections, combinations, and proportions of food that would compose a healthy bill of fare for both mother and child for the several seasons of the year:

SPRING MENU

_FOR THE PREGNANT WOMAN_

BREAKFAST

Two eggs, cooked two minutes
One whole-wheat muffin
A glass or two of rich milk

LUNCHEON

Peas, asparagus, or turnips
Potatoes--two medium-sized
One pint of clabbered milk

DINNER

Vegetable soup
Any two fresh vegetables named in the list above
A potato
Milk or a very small portion of fish

If constipated, take wheat bran at both the morning and the evening meal.

SUMMER MENU

_FOR THE PREGNANT WOMAN_

BREAKFAST

Cantaloup
Three or four egg whites and one yolk
Whole wheat, boiled; serve with butter or
cream
A glass or two of milk

LUNCHEON

String beans, peas, or asparagus
Tender corn or a potato
Milk

DINNER

Vegetable soup
Two green vegetables; selection from list given
above
Corn, lima beans, or a potato
Milk or tender fish
A small portion of ice-cream (optional)

FALL MENU

_FOR THE PREGNANT WOMAN_

BREAKFAST

Cantaloup or pears
Rice, with cream
Milk
Two tablespoonfuls of wheat bran

LUNCHEON

Celery
Turnips or cauliflower
Fish or fowl
A potato

DINNER

A light vegetable soup
Lettuce, or celery, with nuts
Two fresh vegetables
A baked potato
Cheese, raisins, and nuts

WINTER MENU

_FOR THE PREGNANT WOMAN_

BREAKFAST

Two or three baked bananas, with cream
(See recipe, p. 677)
Two eggs or two glasses of milk
Oatmeal--a small portion

LUNCHEON

A sweet potato
Two or three glasses of milk

DINNER

Cream of rice soup
Two fresh vegetables
A potato or bran meal gems
Milk or cheese
Nuts and raisins

THE NURSING MOTHER

SUGGESTIONS FOR THE DIET

The nursing mother should omit all acid fruits, pickles, and condiments containing vinegar. She should eat sparingly of sweets, especially of the pastry and soda-fountain variety. She should omit such vegetables as radishes, cucumbers, cabbage, and sourcrout.

Fresh corn and dried beans often produce serious intestinal trouble in the young child. Eggs should never be eaten when there is the slightest fever.

The diet of the nursing mother should be confined chiefly to the more readily digestible foods such as are named in the menus which follow.

SUGGESTIONS FOR NURSING

The mother should remember that her baby should never be nursed when she is tired, fatigued, overheated, angry, frightened, excited, or laboring under any mental disturbance. Both her mental and her physical condition are instantly conveyed to the child, through her milk, often in exaggerated form. Children are sometimes thrown into convulsions by nursing the breast of an excited mother.

SUGGESTIONS FOR RELIEVING INTESTINAL CONGESTION

If either mother or child has a tendency toward intestinal congestion (constipation), the mother should take wheat bran, thoroughly cooked, with both the morning and the evening meal; or, a few drops of prune juice, given to the child, will often relieve this condition, while affording an excellent source of nourishment.

SPRING MENU

_FOR THE NURSING MOTHER_

BREAKFAST

Plain boiled wheat, with cream
Fresh milk
A baked potato or a baked banana

LUNCHEON

Fresh milk or eggs; milk preferred
Corn bread or bran meal gems
Onions, en casserole

DINNER

Cream of corn soup
Spinach or turnip greens
A potato, peas, or asparagus
Plain gelatin, with cream

SUMMER MENU

_FOR THE NURSING MOTHER_

BREAKFAST

Cantaloup or a very ripe, sweet peach
One egg
Flaked wheat, very thoroughly cooked
A glass or two of milk

LUNCHEON

Vegetable soup
Corn bread or bran gems
Carrots, parsnips, or squash
Fresh milk
A potato

DINNER

Fresh peas, beans, squash, asparagus, or beets
A baked potato
Milk
A whole wheat gem

FALL MENU

_FOR THE NURSING MOTHER_

BREAKFAST

Cantaloup or a very ripe banana, with cream
and figs
Boiled rice or whole wheat
Milk

LUNCHEON

Soup--cream of corn, peas, or rice
Broiled fish
A baked potato

DINNER

Celery, or lettuce, with nuts
Fresh beans, turnips, carrots, or squash
Corn bread or a baked potato
Milk or cocoa

WINTER MENU

_FOR THE NURSING MOTHER_

BREAKFAST

A dish of cereal, well cooked--simmered over
night
Eggs or milk
Whole wheat gems or a corn muffin

LUNCHEON

Vegetable or cream soup
Winter squash or carrots
A sweet or a white potato
Milk

DINNER

Parsnips, turnips, or squash
A potato
Bran gems
Milk
(Egg custard, if something sweet is desired)

MISCELLANEOUS MENUS

SPRING MENU

_WEAK DIGESTION (ALMOST INVALID)_

On rising, drink a cup of hot water. Take deep breathing before an open window, and such exercises as the patient is able to perform.

LATE BREAKFAST

Choice of the following:
_a_ Baked bananas--very ripe
_b_ Baked omelet, served very rare (For
recipe, see p. 678)
A cup of hot water

LUNCHEON

A cup of vegetable juice from peas or asparagus
(See recipe, p. 680)

DINNER

Vegetable juice
Peas or asparagus
A baked potato

As digestion becomes stronger, the quantity of food may be increased, and a puree of carrots, turnips, parsnips, or squash added in limited quantities.

RECIPE FOR VEGETABLE JUICE

Grind vegetables fine, cover with water, cook ten to fifteen minutes, drain off the juice or water and serve.

SUMMER MENU

_WEAK DIGESTION (ALMOST INVALID)_

On rising, drink two cups of water and eat one very ripe peach. Take deep breathing and such exercises as will not cause too much fatigue.

LATE BREAKFAST

A cup of hot water
Very ripe cantaloup, masticated exceedingly
fine
Three or four egg whites, whipped thoroughly;
add a dessert-spoonful of sugar while whipping
A baked white potato

LUNCHEON

Vegetable juice (See recipe, p. 1047)

DINNER

Cantaloup or watermelon, discarding the pulp
Summer squash, or purée of tender peas or beans
A cup of vegetable juice
One or two egg whites

FALL MENU

_WEAK DIGESTION (ALMOST INVALID)_

Immediately on rising, drink a cup of hot water. Take exercise and deep breathing, if possible.

BREAKFAST

A cup of hot water
Two egg whites, whipped, and mixed with a cup
of lukewarm milk
One or two small, baked potatoes, eaten with
fresh butter

LUNCHEON

A cup of hot water
A large boiled onion
A baked potato
One vegetable, such as carrots or parsnips, put
through a colander

DINNER

A cup of hot water
A baked potato
A boiled onion or any other fresh vegetable
Vegetable juice or purée (See recipe, p. 680)

This menu is for the purpose of building tissue. It contains enough carbohydrate matter to give a reasonable amount of fat and bodily warmth, provided it can be assimilated. Eggs are an excellent proteid food, when taken uncooked, whipped with a very little sugar. The number may be increased as digestion improves.

WINTER MENU

_WEAK DIGESTION (ALMOST INVALID)_

On rising, drink a cup of hot water, and devote a few minutes to deep breathing and such exercises as can be taken.

LATE BREAKFAST

A cup of hot water
Choice of the following:
_a_ An extremely ripe banana, peeled, and
baked in a very hot oven
_b_ A baked potato, with butter

LUNCHEON

A baked omelet (See recipe, p. 678)

DINNER

Soup--cream of pea or celery; very small
portion
A whipped egg or shad roe
A small baked potato

If the bowels should become slightly constipated, a spoonful of wheat bran, thoroughly cooked, and served as an ordinary cereal, should be taken with both the morning and the evening meal.

The quantity of food should be governed by the condition of the patient as to strength, and as to powers of digestion and assimilation.

SPRING MENU

_BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY_

On rising, drink two glasses of water, eat a little of some juicy fruit, and devote as much time as possible to vigorous deep breathing exercises before dressing. In taking these movements, inflate the lungs to their fullest capacity, and hold the breath for half a minute while executing one or two movements. In this way the cell capacity of the lungs can, in many instances, be doubled. Large lung capacity is of primary importance in cases of nervousness.

Choice of the following menus:

MENU I MENU II

BREAKFAST

Half a cup of boiled wheat, Cherries or berries with
with cream and nuts sugar and cream
Two "dead ripe" bananas, One whole egg, eaten with
baked, eaten with thin a new potato
cream and three or four A small portion of wheat
Tunis dates (The dates flakes, eaten with cream
may be omitted, if desired) or butter
A cup of sassafras tea, or One very ripe banana, with
cocoa three or four dates, or an
equivalent quantity of
raisins
A cup of sassafras tea, or
cocoa

LUNCHEON

One vegetable--choice of (To be taken in the office)
boiled onions, carrots, or Two extremely ripe bananas,
spinach with nuts or raisins
A baked potato Cream cheese with dates
One glass of buttermilk

DINNER

A salad, if desired A green salad
Two of the following vegetables: Two of the following vegetables:
Asparagus Beans Beans Peas
Boiled onions Peas Beets Spinach
Baked new white potatoes Boiled onions
One or two gems made from An egg, junket, or a very
corn-meal or wheat bran small portion of fish
Half a glass of buttermilk A baked white potato--eat
skins and all

About two glasses of water should be drunk at each of these meals--half a glass at the beginning, a glass during the progress of the meal, and half a glass at the close.