













                          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.

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.

These meals are rather liberal, and if there should be the slightest
fullness experienced after eating, the quantity should be reduced. The
breakfasts are light, and one might add slightly to them if they do not
satisfy normal hunger.

Mastication should be perfect. Eating should be very deliberate. Avoid
heavy reading or earnest conversation while eating; these disturb the
flow of saliva and prevent thorough mastication.

A cup of wheat bran, well cooked, should be taken with the morning and
the evening meal about twice or three times a week.

A glass of water and the juice of a sweet orange may be taken just
before retiring, and exercises as prescribed.


SUMMER MENU

_BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY_


BREAKFAST

    A melon or peaches
    Two or three tablespoonfuls of nuts
    One very ripe banana--red variety
    A baked sweet potato
    One egg, either cooked two minutes, or whipped
      with a little sugar and lemon juice


LUNCHEON

    One fresh vegetable--beans, beets, or corn
    A baked sweet or a white potato
    A glass of milk; buttermilk preferred
    A melon or very ripe peaches


DINNER

    A small green salad, with oil
    Lima beans, okra, or corn
    A baked potato
    Figs, with cream and nuts


SUPPLEMENTARY DINNER

If there is a desire for something salty or more pungent in taste and
flavor, the following menu may be used:

    Fish or chicken
    A potato
    A fruit salad
    Ice-cream--home-made

If the two-meal-a-day plan is desired, luncheon may be omitted
entirely, and the proportions composing the morning meal slightly
increased.


FALL MENU

_BUILDING UP THE NERVOUS SYSTEM_

_INCREASING VITALITY_

Choice of the following menus:


    MENU I                             MENU II


BREAKFAST

    A cantaloup or peaches             One or two red bananas,
    A small portion of boiled            eaten with soaked prunes
      whole wheat, with cream            and cream
    Two tablespoonfuls of nuts         A liberal portion of
      with cream and figs                gelatin--very little sugar
    One egg, either whipped
      or cooked two minutes


LUNCHEON

    An ear or two of tender corn       One fresh vegetable--choice
    A baked sweet potato               One egg, cooked two minutes
    Nuts and raisins, with cream       A baked potato or baked
                                         beans


DINNER

    Endive or celery                   Fish or lobster--a very
    Lima beans and corn                  small portion
    Whole wheat bread with             A baked potato
      butter                           A fruit salad
    A cantaloup                        Corn bread
                                       Two egg whites, whipped
                                         with a particle of sugar
                                         and eaten with gelatin


WINTER MENU

_BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY_


BREAKFAST

    A very little sweet juicy fruit--winter pears
      or grapes
    One egg, prepared choice
    One or two exceedingly ripe bananas, baked,
      eaten with cream, dates, figs, or raisins
    A cup or two of cocoa


LUNCHEON

    Any one or two fresh vegetables, such as:
      Beans       Peas
      Carrots     Squash
      Onions      Turnips
    A slice of coarse bread, or preferably a baked
      sweet or white potato


DINNER

    One or two fresh vegetables
    Choice of eggs or fish; eggs preferred
    A green salad
    A few nuts
    One extremely ripe banana, with cream
    Gelatin, with cream


SPRING MENU

_FOR AGED PERSON BUILDING UP GENERAL HEALTH_


/First Day/:


BREAKFAST

    A full glass of cool water
    A cup of junket, unsweetened
    One whole egg, lightly poached
    A very small, baked white potato
    A cup of hot water


LUNCHEON

    A large, boiled Spanish onion
    A very rare omelet or a potato
    A cup of hot water


DINNER

    Green peas, served in the pod
    A boiled onion
    Steamed rice
    Two egg whites, whipped, served with a glass of
      fresh milk

Just before retiring, drink half a glass of water, and devote from
three to five minutes to some of the exercises shown in Vol. V, pp.
1343 to 1346. Give special attention to deep breathing.

/Second Day/: Same as the first, slightly increasing the
quantity of food, if the quantity named does not seem sufficient.

/Third Day/:


BREAKFAST

    Oatmeal simmered over night
    Two extremely ripe bananas, baked, eaten with
      thin cream
    Raisins, nut butter, and cream


LUNCHEON

    A small portion of asparagus or green peas, with
      a baked white potato
    A cup of junket


DINNER

    Asparagus, green peas, or beans
    Fish, lobster, white meat of chicken, or whipped
      eggs
    A potato

From one and one-half to two glasses of cool water should be drunk at
each of the above meals, or, if preferred, a cup or two of hot water.

Just before retiring, take vigorous deep breathing exercises.

/Fourth Day/: Same as the third, varying the menus by changing
vegetables or fruits.

/Fifth Day/: Same as the first, repeating these menus so long as
they appeal to the taste and satisfy normal hunger.


SUMMER MENU

_FOR AGED PERSON BUILDING UP GENERAL HEALTH_


BREAKFAST

    Peaches or cantaloup
    Corn hominy, with cream
    Two glasses of milk


LUNCHEON

    Spinach or lettuce
    Lima beans or boiled corn
    A potato--sweet or white


DINNER

    One fresh vegetable--choice
    Buttermilk or fish
    A potato
    Sliced peaches or a melon

Where milk is not prescribed, I would advise drinking from one to two
glasses of water at each meal.

Masticate every atom of food to extreme fineness.


FALL MENU

_FOR AGED PERSON BUILDING UP GENERAL HEALTH_


BREAKFAST

    A baked apple or soaked prunes
    One extremely ripe banana
    Plain wheat, boiled until the grains burst open
    A pint of rich milk
    Half a cup of wheat bran, cooked


LUNCHEON

    A baked potato or baked beans
    Cooked spinach or a morsel of anything green
      in the way of a salad
    One fresh vegetable--carrots, string beans,
      parsnips, squash, or onions. String beans, with a
      Spanish onion, preferred


DINNER

    Vegetable soup
    A potato
    Carrots, parsnips, or beans
    Junket or gelatin

The following are emergency meals which may be taken once or twice a
week:


EMERGENCY BREAKFAST

    Whole wheat gems
    A pint of milk
    A cup of cocoa
      (Inasmuch as milk, in small quantities, may be
      constipating, some bran should be taken at this
      meal)


EMERGENCY DINNER

    Choice of the following:
      _a_  Tender fish, with baked or mashed
           potatoes (If something sweet is desired
           a very simple dessert, such as plain ice-cream,
           may be eaten)
      _b_  Chicken or turkey
        Mashed or baked potatoes
        A cup of chocolate


WINTER MENU

_FOR AGED PERSON BUILDING UP GENERAL HEALTH_


BREAKFAST

    A cup of hot water
    A few Malaga grapes or the juice of a very sweet
      orange
    Two medium-sized, baked sweet potatoes,
      eaten with butter
    A glass of clabbered milk, or a cup of junket,
      with very little sugar
    A small portion of wheat bran


LUNCHEON

    A small quantity of something green--endive,
      lettuce, or celery, eaten with nuts, oil, and a very
      little salt
    Boiled onions, carrots, or parsnips
    A baked potato
    A liberal portion of gelatin
    A cup of hot water


DINNER

    Spinach, or a salad with oil
    Turnips, beets, carrots, parsnips--any two of
      these
    A baked potato, with baked beans or rice
    A portion of junket, fish, or chicken
    A portion of gelatin, with cream--optional


SPRING MENU

_STRENGTH AND ENDURANCE (HEALTHY PERSON)_


BREAKFAST

    Half a glass of water
    Choice of fruit--a small portion
    Gems, cakes, or muffins made from coarse corn-meal
      or bran meal; serve with butter
    A red banana, with cream, nuts, and raisins
    Milk


LUNCHEON

    Peas, beans, or lentils--dried
    One green vegetable
    Corn bread and butter
    Buttermilk


DINNER

    Cabbage, celery, lettuce, or romaine, with oil
    One or two fresh vegetables--peas, potatoes,
      etc.
    An egg, milk, fish, or gelatin--any two of these
      proteid foods
    Rice, with honey, or raisins with cream, if something
      sweet is desired

Sufficient wheat bran should be taken to keep the bowels in normal
condition.


SUMMER MENU

_STRENGTH AND ENDURANCE (HEALTHY PERSON)_


BREAKFAST

    Peaches, plums, cantaloup, or berries
    Steamed corn, scraped from the cob. Recook
      lightly with whipped egg, stirring constantly
    A peeled banana, baked--cream


LUNCHEON

    Okra, beets, or eggplant
    Salad--tomato, cucumber, and lettuce
    Peas or corn
    A potato--sweet or white

/Note/: The salad, with one vegetable, is sufficient if one is
not engaged in strenuous work.


DINNER

    Salad--green
    Rice or corn hominy
    One or two fresh vegetables
    Buttermilk, junket, or fresh eggs
    Cantaloup, melon, or peaches


FALL MENU

_STRENGTH AND ENDURANCE (HEALTHY PERSON)_

The following menus should be adhered to for about thirty days,
choosing such vegetables from the selections named as appeal most to
the taste.

Choice of either set of menus may be made; that is, Menu I may be
followed by Menu II at noon, returning to Menu I for dinner and so on:


    MENU I                             MENU II


BREAKFAST

    Two eggs, cooked very              Choice of the following:
      lightly                            _a_  Two medium-sized
    A small portion of boiled                 sweet or white potatoes,
      rice or whole wheat,                    eaten with butter
      eaten with cream and a                  or cream
      very little salt                   _b_  Corn muffins, or corn
    A cup of wheat bran, with                 hominy, with either
      cream                                   cream or fresh butter
                                       Two eggs, cooked two minutes


LUNCHEON

    A large, boiled onion              Gems or whole wheat bread
    A liberal portion of baked         A pint of rich milk
      beans                            Half a cup of wheat bran


DINNER

    Choice of two of the following     Baked navy or lima beans
      vegetables:                      A baked white potato
        Carrots    Parsnips            A green salad--a very small
        Beets      Stewed                portion
                     pumpkin           One fresh vegetable
    A boiled white potato              A glass of buttermilk
    Choice--fish, buttermilk, or
      eggs
    Half a cup of wheat bran

If something sweet is desired, plain ice-cream, egg custard, or gelatin
may be eaten at either of the evening meals.

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

A cup of sassafras tea may be taken at breakfast. See recipe, Vol. III,
p. 681.


WINTER MENU

_STRENGTH AND ENDURANCE (HEALTHY PERSON)_


BREAKFAST

    California grapes or soaked prunes
    Two eggs--prepared choice
    Muffins of coarse cereal meal--butter


LUNCHEON

    Corn hominy, with butter
    Figs, cream, nuts


DINNER

    Bean or pea soup
    Whole wheat bread
    Turnips, carrots, or onions
    Potatoes or rice
    Choice of eggs, fish, chicken, buttermilk
    Gelatin or junket
    Nuts, raisins, or cheese, with hard cracker


SPRING MENU

_MALASSIMILATION AND AUTOINTOXICATION_

Manual labor or physical exercise is almost as important in these
conditions as diet, therefore at least two hours during the day should
be devoted to labor or vigorous motion of some kind, preferably useful
labor, such as wood-chopping or cultivating the soil.


BREAKFAST

    A bran meal gem or boiled whole wheat
    One very ripe banana, baked in a very hot oven;
      eat with a very little butter or cream
    Half a glass of rich milk
    A spoonful of nut-meats


LUNCHEON

    One fresh vegetable--choice; or a vegetable
      salad
    Boiled corn, or hominy, with either butter or
      cream
    A small portion of wheat bran


DINNER

    A fresh green salad
    Any fresh vegetable in season
    A new baked potato
    One egg, cooked two minutes, or a glass of
      kuymiss

If there is a slight tendency toward constipation, a tablespoonful
of wheat bran should be taken immediately on rising and just before
retiring. This may be taken cooked as an ordinary cereal, or uncooked
in hot water.


SUMMER MENU

_MALASSIMILATION AND AUTOINTOXICATION_

Vigorous exercise and water-drinking before breakfast.


BREAKFAST

    A melon or a very ripe peach
    A banana, with cream and figs--very ripe
    A liberal portion of nuts
    A glass or two of milk

/Note/: The nuts should be masticated exceedingly fine.


LUNCHEON

    Two fresh vegetables, such as:
        Asparagus                      Eggplant
        Beans                          Okra
        Carrots                        Peas
        Corn
    A potato, prepared choice, except fried
    A small green salad


DINNER

    A light vegetable soup
    Choice of:
        Asparagus                      Onions
        Beans                          Peas
        Beets                          Spinach
    Corn or a baked potato
    Very tender fish, game, or chicken, if flesh food
      or something salty is desired

If the weather is extremely warm, all fat foods should be reduced to
the minimum, and an abundance of water drunk both at meals and between
meals.

At least an hour during the day should be devoted to moderate exercise
and deep breathing.

In all conditions of malassimilation, there is more or less
autointoxication. If the diet has been leveled or balanced, the next
most important thing is exercise. The best balanced menus will not be
effective in removing the causes of these conditions unless there is
sufficient time devoted to exercise to create natural hunger.


FALL MENU

_MALASSIMILATION AND AUTOINTOXICATION_


BREAKFAST

    A bunch of grapes (Thoroughly masticate the
      skins, swallowing the seeds and pulp whole)
    Two eggs or one glass of buttermilk
    A small, baked potato, sweet or white, with
      fresh butter
    A cup of hot water or chocolate


LUNCHEON

    One fresh vegetable--carrots, parsnips, squash,
      or boiled onions
    A baked potato
    A glass of buttermilk
    A cup of hot water

/Note/: If the occupation is sedative, the milk should be
omitted.


DINNER

    Cooked spinach or a very small portion of green
      salad
    Fish, chicken, or buttermilk
    A baked potato
    Boiled onions, or any fresh vegetable
    Corn or corn bread
    A cup of hot water

Every atom of solid food herein named should be masticated to infinite
fineness. Do not overeat; eat slowly and do not engage in animated
conversation while eating.

Every morning and every evening, immediately on rising and just before
retiring, devote from three to five minutes to vigorous deep breathing
exercises. If the bowels are constipated, take a tablespoonful of wheat
bran on rising; also a small bunch of grapes and a glass of water. Take
a spoonful or two of wheat bran, cooked, with the breakfast and evening
meals, and another spoonful in hot water just before retiring.

The quantity of bran taken should be governed by the severity of the
condition. When the bowels are once regulated, the quantity may be
modified, or perhaps omitted entirely.


WINTER MENU

_MALASSIMILATION AND AUTOINTOXICATION_

On rising, drink two cups of hot water. This should be followed by
vigorous exercise in a thoroughly ventilated room.


BREAKFAST

    The strained juice of a sweet orange (Florida
      seedling preferred)
    Two eggs, whipped very thoroughly, to which
      add one glass of milk and a tablespoonful each of
      sugar and of lemon juice
    Half a cup of wheat bran


LUNCHEON

    A liberal portion of baked beans
    A cup of hot water or cocoa


DINNER

    Carrots, parsnips, squash, or pumpkin--any
      two of these
    Celery or slaw
    A very rare omelet, rolled in grated nuts and
      cream
    A baked potato


SPRING MENU

_NO APPETITE_

A very sharp distinction should be drawn between appetite and
hunger. Appetite is a cultivated desire expressed through a sense of
/Craving/. Hunger is the normal demand for food, expressed
through the salivary glands. Appetite is the desire for liquor, coffee,
tobacco, morphin, etc., and for food when one habitually overeats.
It is expressed by an empty feeling or craving in the stomach, while
hunger is felt only in the salivary glands, and in the region of the
throat and the mouth. Appetite weakens the body; hunger stimulates
thought and action.

Normal hunger can be produced by limiting the quantity of food below
the actual needs of the body, for three or four days, or perhaps a week.

When normal hunger returns, the quantity may be increased, but the
combinations should be observed for a week or two.

The following are limited menus composed of foods that will produce
hunger after the third or fourth day:

On rising, devote at least five minutes to vigorous deep breathing
exercise before an open window, or in the open air. Take a bit of juicy
fruit and a glass of water.


BREAKFAST

    Cherries or berries (very ripe); neither cream
      nor sugar
    A banana, very ripe, eaten with two egg whites,
      thoroughly whipped, and a very little thin cream


LUNCHEON

    A green salad
    One fresh vegetable; peas or asparagus preferred
    A new potato


DINNER

    A green salad, with nuts
    Two fresh vegetables
    A whipped egg or a cup of junket

It may be well to omit the noon meal for the first three or four days.

If there is the slightest tendency toward constipation, a tablespoonful
or two of wheat bran, cooked, should be taken at both the morning and
the evening meal.

A glass of water should be drunk just before retiring, and at least ten
minutes devoted to exercise and deep breathing.

As appetite returns, the quantity of food may be increased, and a few
heavier articles added, such as coarse cereal for breakfast, and a bit
of fish or an omelet for dinner.


SUMMER MENU

_NO APPETITE_

A cup of water and a very ripe peach or plum followed by vigorous deep
breathing exercises, immediately after rising.


BREAKFAST

    Melon or peaches, with a very little cream
    Tender ear of boiled corn, scraped from the cob,
      and served with butter or a spoonful of cream


LUNCHEON

    Lettuce and tomato salad, with grated nuts and
      dressing
    Corn or beans


DINNER

    Cucumber and lettuce salad, with dressing
    Summer squash
    Lima beans
    Melon


FALL MENU

_NO APPETITE_


BREAKFAST

    A cup of hot water
    A bunch of grapes or a baked apple, without
      sugar
    One extremely ripe banana, eaten with cream,
      figs, and nuts


LUNCHEON

    A large Spanish onion, boiled
    A baked potato (The potato should be made
      very hot with red pepper)


DINNER

    Anything green, in the way of a salad, or a bit
      of spinach, cooked
    A bran meal gem--fresh butter; or a baked
      potato
    One extremely ripe banana, with cream and
      nuts

A bunch of grapes an hour after eating.


WINTER MENU

_NO APPETITE_

On rising, take the juice of an orange, a glass of water, and such
exercises as have been already prescribed in the Spring Menu.


BREAKFAST

    A teaspoonful of olive-oil
    A pint of clabbered milk or junket
    Half a cup of wheat bran, cooked, served with
      cream
    One egg, either whipped or coddled


LUNCHEON

    Soup, either vegetable or cream of tomato
    A small piece of a crisp cracker
    A tablespoonful of olive-oil


DINNER

    Two or three bananas, peeled, and baked in a
      hot oven; eat with one whipped egg, to which
      might be added a very little whipped cream
    A glass of rich milk
    Half a cup of wheat bran

A glass of cool water or a cup of hot water should be drunk at each
of these meals, and, as the appetite becomes normal, the egg and the
milk products may be increased, and the heavier vegetables, such as
sweet potatoes, baked beans, corn hominy, and plain boiled wheat may be
added.


SPRING MENU

_ATHLETIC DIET_

An orange or an apple, on rising


BREAKFAST

    Plain wheat, boiled
    Eggs or buttermilk
    Nuts and raisins


LUNCHEON

    Lettuce and tomatoes, with oil
    Corn bread or corn hominy
    Baked beans, with butter


DINNER

    Soup--cream of rice or corn
    Peas, asparagus, or carrots
    A potato
    Baked beans or lentils
    A red banana, with raisins and cream


SUMMER MENU

_ATHLETIC DIET_

Berries, melon, or peaches, on rising


BREAKFAST

    Three or four whipped eggs; add sugar to
      taste, and flavor with fruit-juices
    A pint of milk
    A corn muffin or a small portion of coarse cereal--flaked
      wheat


LUNCHEON

    Fresh corn or shelled beans
    Buttermilk
    Raisins and nuts
    Peaches and cream


DINNER

    A small salad
    Choice of one fresh vegetable:
        Beans            Peas           Lentils
    Corn bread
    A sweet potato
    Cottage cheese and either raisins or currants
    Nuts
    Plain ice-cream


FALL MENU

_ATHLETIC DIET_

Grapes, melons, or pears, on rising


BREAKFAST

    Corn hominy or steamed barley; serve with
      butter or cream
    A pint of milk
    A red banana, with cream, figs, and nuts


LUNCHEON

    Lentil soup
    Sweet potatoes, with butter
    Whole wheat bread
    Dates, cream cheese, and nuts


DINNER

    A salad of lettuce, tomatoes, and nuts
    Green corn
    Onions, en casserole
    Rice steamed with raisins; serve with butter or
      cream


WINTER MENU

_ATHLETIC DIET_

An orange, on rising


BREAKFAST

    Baked chestnuts, with butter
    Two or three eggs, whipped; add sugar to taste
    A whole wheat muffin
    A banana, with dates and cream


LUNCHEON

    Baked beans
    Milk


DINNER

    Soup--cream of pea or corn
    Squash or stewed pumpkin
    Fish or an omelet
    Corn bread, with butter or oil
    Ripe olives, celery, nuts, and raisins

The primary purpose of fat in the diet is to produce body-heat. About
three ounces of fat will maintain normal heat in the average-sized
body for a period of twenty-four hours. The amount of fat taken by
the athlete should be governed by exposure and temperature of the
atmosphere.

The best sources of fat are butter, nuts, and salad oil.


SPRING MENU

_ATHLETIC DIET_ (_CHIEFLY UNCOOKED_)


BREAKFAST

    Berries or cherries
    Three or four eggs, whipped eight minutes--sugar
      to taste; flavor of lemon or pineapple juice.
      Add a pint of milk, after whipping
    Very ripe bananas, with cream, nuts, and
      raisins


LUNCHEON

    A green salad, with oil
    Boiled wheat, corn hominy, or rice
    Asparagus, onions, or peas
    Nuts, raisins, cream cheese


DINNER

    Boiled wheat
    Three or four eggs, prepared as for breakfast
    Ice-cream, plain
    Wheat bran


SUMMER MENU

_ATHLETIC DIET_ (_CHIEFLY UNCOOKED_)


BREAKFAST

    Melon or peaches
    A pint of junket or clabbered milk
    Two eggs, whipped
    Two red bananas, with cream and nuts


LUNCHEON

    Two or three ears of tender corn, boiled
    One fresh vegetable--peas, beans, or carrots


DINNER

    A green salad, with oil and nuts
    A baked potato
    Corn, peas, or beans
    Fish or eggs
    A banana, with dates
    Melon or peaches


FALL MENU

_ATHLETIC DIET_ (_CHIEFLY UNCOOKED_)


BREAKFAST

    Exceedingly ripe bananas, eaten with nut
      butter, dates, and cream
    Two or three eggs, whipped. Add to each egg a
      rounded teaspoonful of sugar, and a scant spoonful
      of lemon juice. Whip thoroughly, and add a
      glass of milk to each egg


LUNCHEON

    Two or three eggs, whipped, into which whip a
      teaspoonful each of honey and lemon juice; add
      a glass of milk to each egg
    One or two exceedingly ripe bananas, eaten with
      nut butter and raisins


DINNER

    A green salad or celery
    A fresh vegetable, cooked--squash, carrots,
      parsnips, or onions
    Baked beans and a baked potato

Sufficient water should be drunk at each of these meals to bring the
moisture up to 66 per cent of the whole.

Tender carrots or cabbage, uncooked, may be eaten, with nuts and salt,
at both luncheon and dinner.


WINTER MENU

_ATHLETIC DIET (CHIEFLY UNCOOKED)_


BREAKFAST

    An orange or an apple, with olive-oil
    Oatmeal or boiled wheat
    Three eggs, whipped--sugar to taste; fruit
      flavor
    Cream and nuts, with raisins


LUNCHEON

    Corn bread--buttermilk
    A banana, with either seedless raisins or currants;
      cream, and either nuts or nut butter
    Milk or chocolate


DINNER

    Celery
    Baked beans or lentils
    Eggs or fish
    A potato
    Nuts, raisins, and either cream or ice-cream


SPRING MENU

_FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_

On awaking, have the child take a glass of water and the strained juice
of an orange, or a few cherries or berries; deep breathing in the open
air, and such exercises as it is able to endure.


BREAKFAST


(Late)

    Cherries or berries--very few
    Half a cup of hot water
    A heaping tablespoonful of boiled wheat, oatmeal,
      or rice
    A whipped egg, sweetened and flavored to taste
    Half a glass of milk


LUNCHEON

    Two glasses of fresh milk, taken slowly--half
      a glass every ten or fifteen minutes
    A heaping tablespoonful of wheat bran, cooked,
      served with cream


DINNER

    Vegetable soup
    A cup of water
    Green peas
    New potatoes
    Eggs whipped, same as for breakfast--all the
      child will take; milk, if preferred (If milk is
      chosen, a tablespoonful of wheat bran should be
      taken to prevent constipation)


SUMMER MENU

_FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_

A very ripe peach or a bunch of grapes on awaking; exercise and deep
breathing.


BREAKFAST

    Cantaloup or peaches--very little sugar and
      cream
    Whipped eggs, junket, or gelatin--all the child
      will take of either, or a portion of all


LUNCHEON

    Tender corn, scraped from cob, made into a
      purée; season to taste
    Milk and either eggs or gelatin


DINNER

    Cantaloup or melon
    A pint of milk, with one whipped egg
    A spoonful of bran

Deep breathing in the open air just before retiring.


FALL MENU

_FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_

/First Day/: The first thing after rising, give the body a
thorough rubbing with a coarse towel or flesh brush, and a gentle
massage. Do not use water except on the face and hands.


BREAKFAST

    Whip two fresh eggs very fine, adding slowly, while whipping, two
    teaspoonfuls of sugar, two and one-half teaspoonfuls of lemon
    juice, and two tablespoonfuls of cream. Add half a glass of milk to
    each egg and mix thoroughly

    At usual breakfast hour begin taking not more than half a glass
    at first; in ten or fifteen minutes another half glass. Continue
    taking half a glass every ten or fifteen minutes until the full
    amount is consumed


LUNCHEON

    A small, baked potato
    Two eggs, prepared as for breakfast


DINNER

    A glass of milk
    A baked potato
    Bit of any fresh vegetable that appeals to the
      taste

Drink liberally of water between meals or at meals. Just before
retiring, rub the body with a flesh brush, or give it a massage as
prescribed for the morning.

Take about one tablespoonful of coarse wheat bran at the beginning of
each meal. To keep the intestines thoroughly cleansed is of primary
importance. Increase the quantity until the desired result is produced,
which should be an action once or twice a day.

/Second Day/: The same as the first, decreasing the eggs and
increasing the milk.

/Third Day/: The same as the second, slightly varying the menus
by increasing the quantity of eggs and milk, if these are agreeable,
reducing the other articles correspondingly.

/Fourth Day/:


BREAKFAST

    A glass or two of clabbered milk, slightly
      sweetened until it is palatable
    Wheat bran, cooked


LUNCHEON

    Choice of any fresh vegetable, especially such
      as sweet potatoes, pumpkin, or red banana, eaten
      with nut butter
    A little cream and either dates or figs


DINNER

    Fruit and nuts, prepared any way they are
      palatable

/Fifth Day/: The same as the first, repeating the diet herein
given so long as it is agreeable.

The body should be rubbed with a flesh brush and given massage every
morning and evening.


WINTER MENU

_FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_

Choice of the following menus:


    MENU I                             MENU II


BREAKFAST

    Two egg whites and one             Rice boiled until very soft.
      yolk whipped rapidly               Put through a colander
      about two minutes.                 and make into a thin
      Add two teaspoonfuls of            purée by adding milk;
      sugar and whip three               sugar and cream to taste
      minutes longer; then add
      slowly, while whipping, a
      teaspoonful of strained
      lemon juice or pineapple
      juice, and a very little
      olive-oil. Serve two egg
      yolks and three whites, if
      the appetite will accept
      them


LUNCHEON

    Any fresh vegetable of the         A boiled onion
      sweet variety, such as           A potato--sweet or white
      parsnips, sweet potatoes,        Carrots or parsnips, eaten
      squash, or pumpkin.                with butter and salt
      (These may be made into          A cup of chocolate
      a purée by putting
      through a colander and
      adding cream and sugar
      to taste)


DINNER

    One or two fresh vegetables--carrots,  Purée of rice and one egg
      parsnips, turnips,                     prepared as for breakfast
      or onions, prepared                    (Menu I)
      anyway that will make
      them palatable
    Clabbered milk with a
      sprinkle of sugar

The articles composing these meals should be served in very small
portions.


SPRING MENU

_FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY_

Immediately on rising, take two or three tablespoonfuls of orange
juice and drink two glasses of water. If there is a tendency toward
fermentation, the orange juice should be omitted.

Exercise in the open air before breakfast.


BREAKFAST

    Two eggs, cooked two minutes
    A small, baked potato--sweet or white
    One glass of milk
    A cup of water


LUNCHEON

    A large, boiled onion and either green peas or
      asparagus
    A glass of water


DINNER

    A small portion of fish
    A baked white potato--eat skins and all; masticate
      thoroughly
    One or two vegetables, such as peas, beans, or
      asparagus
    One egg white in half a glass of milk
    Half a glass of water

Luncheon should be omitted unless quite hungry.


SUMMER MENU

_FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY_

Choice of the following menus:


    MENU I                             MENU II


BREAKFAST

    Peaches or plums                   A portion of wheat flakes.
    Oatmeal, rice, or boiled            (A spoonful or two of
      wheat                             wheat bran cooked with
    Two glasses of milk                 the wheat flakes)
                                       One whole egg
                                       One banana, baked
                                       A glass of milk

/Note/: A few very ripe berries or the juice of an orange may be
taken at the beginning of each of these meals.


LUNCHEON

    One fresh vegetable                Choice of one or two fresh
    A baked sweet or white               vegetables
      potato                           A glass of buttermilk
    A very small portion of fish       Corn bread--a very little


DINNER

    Choice of two fresh vegetables     Choice of two fresh vegetables
    Two glasses of milk or a           A baked white potato
      small portion of fish            Two or three egg whites
    Two medium-sized baked             Baked peas, beans, or lentils
      white potatoes or baked
      beans

Every atom of food composing these meals should be masticated to
exceeding fineness, and two glasses of water drunk at every meal.

If something sweet is desired, a spoonful of raisins and nuts might be
taken at the close of the dinner meal.


FALL MENU

_FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY_

/First Day/: On rising, take a bunch of grapes (swallow seeds
and pulp without mastication), a glass of water, and devote from eight
to ten minutes to exercises Nos. 3 and 5. See Vol. V, pp. 1344 and 1345.


BREAKFAST

    One or two exceedingly ripe bananas (red
      variety preferred), eaten with thin cream,
      raisins or figs, and butter
    Two glasses of milk


LUNCHEON

    One whole egg, boiled two minutes
    Whole wheat, thoroughly cooked; nut butter
    Two glasses of milk

/Note/: If not hungry, omit both the whole wheat and the egg and
take from two to three glasses of milk. For gaining weight, this would
be preferable.


DINNER

    Choice of carrots, squash, turnips, or parsnips
    One whole egg, boiled two minutes; or an
      omelet
    Two medium-sized baked white potatoes
    One glass of milk

/Note/: From one to one and one-half glasses of water should be
drunk at each of these meals.

If constipated, eat two medium bunches of Concord grapes, swallowing
skins, seeds and pulp without mastication. Drink a glass of water and
spend from five to ten minutes in active exercise and deep breathing
just before retiring.

/Second Day/: The same as the first, slightly increasing the
quantity of food if normal hunger requires it. Bran biscuits may be
taken instead of whole wheat if preferred.

/Third Day/: The same as the first, omitting the egg at dinner
time, and substituting a small quantity of fish (smelts preferred).

/Fourth Day/:


BREAKFAST

    A cantaloup
    Half a glass of water
    A small portion of oatmeal, very thoroughly
      cooked
    Two exceedingly ripe bananas, eaten with figs,
      cream, and nuts
    A cup of chocolate


LUNCHEON

    Two eggs--prepared choice
    Two medium-sized potatoes


DINNER

    A salad with oil and nuts
    Corn, beans, carrots, cabbage--any two of
      these
    A potato
    Junket or gelatin

/Fifth Day/: The same as the fourth, with the exception of
dinner. At this meal a bit of fish, chicken, or an egg may be eaten.

/Sixth Day/: The same as the first, repeating these menus
for about two weeks, making such changes as the appetite demands in
vegetables and fruit only.


WINTER MENU

_FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY_

Eggs, milk, and sugar are the most readily convertible nutrients
known to the science of food chemistry. In combination they represent
the highest form of the nitrogenous (proteids and the carbohydrate)
compounds, therefore to increase physical efficiency one should take as
much of these as possible.

If one is under weight, it would be advisable, especially during the
cold weather, to take three eggs for breakfast, four eggs with a quart
of milk for luncheon, and a vegetable dinner as laid out in Menu II.

Choice of the following menus:


    MENU I                             MENU II


BREAKFAST

    A bunch of grapes                  Two or three eggs, whipped,
    One very ripe banana with            to which add a teaspoonful
      cream and nut butter               of lemon juice, a teaspoonful
    A whole wheat gem, eaten             each of olive-oil
      with one or two very soft          and sugar, and one-half
      eggs                               glass of milk to each egg


LUNCHEON

    One fresh vegetable                Two eggs prepared as for
    A baked potato                       breakfast, Menu II
    Boiled onions and a bit of
      fish
    A glass of milk or a cup of
      hot chocolate


DINNER

    Spinach or a bit of salad          The same as dinner, Menu
    Clabbered milk or a bit of           I, choosing either clabbered
      fish                               milk, fish, eggs, or
    Baked beans or baked                 white meat of chicken
      potatoes
    Boiled onions or carrots
    A cup of chocolate

Where as many as four eggs are taken at once, a tablespoonful of cognac
brandy will make the yolks more digestible and more assimilable,
therefore in curative feeding its purpose is medicinal.


SPRING MENU

_FOR A SCHOOL TEACHER_

_ANEMIA--SLUGGISH LIVER--UNDERWEIGHT_

_NERVOUSNESS_

Choice of the following menus:


    MENU I                             MENU II


BREAKFAST

    Cherries--sweet                    Berries
    Corn bread, with butter            Farina, or oatmeal with
    A cup of hot water                   cream
    A glass of milk                    One whole egg
                                       Two cups of chocolate


LUNCHEON

    Boiled rice, or corn hominy,       A large, boiled onion
      with butter or cream. (A         A baked white potato
      spoonful of sugar may be         Corn bread
      added, if desired)               Buttermilk
    One or two glasses of water


DINNER

    A pint of junket                   A small portion of fish or
    A small piece of corn bread          chicken
    Two or three glasses of milk       A baked white potato
    Half a cup of wheat bran           Choice of carrots or onions
                                       A green salad or a very
                                         small portion of spinach
                                         may be eaten at this
                                         meal, if desired

Drink one or two glasses of water at each of these meals.

If the breakfast has not digested well, the noon meal should be very
light. Bran gems or plain wheat bran may be eaten at each meal until
the liver is performing its normal functions.


SUMMER MENU

_FOR A SCHOOL TEACHER_

_ANEMIA--SLUGGISH LIVER--UNDERWEIGHT_

_NERVOUSNESS_


    MENU I                             MENU II


BREAKFAST

    A cantaloup                        Peaches or cantaloup
    Tender corn scraped from           Two medium-sized baked
      cob--lightly cooked                potatoes, with butter;
    A glass of milk; buttermilk          eat skins and all
      preferred                        Two eggs or two glasses of
    One extremely ripe banana,           milk
      eaten with nut butter,
      cream, and raisins


LUNCHEON

    A vegetable salad                  A green salad
    Tender corn, boiled                One fresh vegetable
                                       A bran gem
                                       Junket or gelatin


DINNER

    A green salad or spinach           Choice of two fresh vegetables
    Choice of two vegetables:          A baked potato
      Beans             Corn           A bit of fish or buttermilk
      Boiled onions     Peas           One baked banana, with
    A baked potato                       cream and nut butter


A liberal quantity of water should be drunk at each of these meals.


FALL MENU

_FOR A SCHOOL TEACHER_

_ANEMIA--SLUGGISH LIVER--UNDERWEIGHT_

_NERVOUSNESS_

    On rising, take the juice of one sweet orange

Choice of the following menus:


    MENU I                             MENU II


BREAKFAST

    Bran meal gems, with butter        A small portion of boiled
    Milk                                 wheat, with cream
                                       One egg, either whipped or
                                         boiled two minutes


LUNCHEON

    Two extremely ripe bananas,        Two bananas
      eaten with nut butter            Half a dozen dates
      and raisins (Cream               Cream cheese
      or cream cheese may be           An ounce of nuts
      added, if desired)               A cup of milk
    A whole wheat cracker and
      nut butter
    A glass of milk, if convenient


DINNER

    Boiled onions, and either          Spinach or a green salad
      carrots or turnips               Baked beans or a baked
    A baked white potato                 potato
    A glass or two of milk             Onions, carrots, turnips, or
                                         squash
                                       One egg or a very small
                                         portion of fish

Immediately after dinner, eat a bunch of grapes and drink a cup of hot
water.

If there is a tendency toward constipation, take wheat bran just before
retiring.


WINTER MENU

_FOR A SCHOOL TEACHER_

_ANEMIA--SLUGGISH LIVER--UNDERWEIGHT_

_NERVOUSNESS_


    MENU I                             MENU II


BREAKFAST

    Boiled wheat, with cream           One exceedingly ripe banana,
    Two or three glasses of milk         with thin cream
                                         and nut butter
                                       Two glasses of milk
                                       One egg


LUNCHEON

    Two exceedingly ripe bananas, with cream
      cheese and raisins
    Whole wheat bread sandwiches, with nut
      butter; nuts or cream cheese, if preferred


DINNER

    A green salad
    One or two fresh vegetables--choice
    A baked potato or corn bread
    Half a cup of wheat bran, cooked; serve with
      cream

If the bowels should act too freely, rice, chestnuts, or sweet potatoes
may be eaten liberally with the morning and the evening meal.


SPRING MENU

_LABORING MAN_ (_LUNCH IN SHOP_)

_UNDERWEIGHT--ANEMIC_


BREAKFAST

    A baked apple
    Boiled wheat or oatmeal
    Wheat bran, cooked
    Two whole eggs, either whipped or lightly
      poached
    A glass or two of milk or a cup or two of
      chocolate


LUNCHEON

    A pint of milk
    Whole wheat bread
    Two very ripe bananas, with nut butter or dates


DINNER

    A cup of hot water
    Choice of two fresh vegetables:
        Asparagus                      Carrots
        Beans                          Onions
        Beets                          Peas
    A green salad
    A bit of fish
    One egg or a glass of buttermilk
    A new potato--baked
    A spoonful or two of wheat bran

A spoonful of nuts and a few dates may be eaten at each of these meals.
They should be masticated very thoroughly.


SUMMER MENU

_LABORING MAN_ (_LUNCH IN SHOP_)

_UNDERWEIGHT--ANEMIC_

On rising, take two glasses of water, a spoonful or two of wheat bran,
and a bit of fruit.


/First Day/:


BREAKFAST

    Two glasses of fresh milk
    Two eggs, whipped or boiled
    A small dish of whole wheat, cooked
    A spoonful of wheat bran


LUNCHEON

    Four glasses of milk, with hard crackers
    Two eggs, cooked
    A spoonful or two of wheat bran
    Corn bread
    (Drink two glasses of milk an hour before
      dinner)


DINNER

    Two whipped eggs
    Two glasses of milk
    Two medium-sized, baked white potatoes;
      eat skins and all
    A sauce-dish of wheat bran, cooked

Just before retiring, take two or three tablespoonfuls of wheat bran,
in a little water, provided there is a tendency toward constipation; if
not, this should be omitted.

/Second Day/: The same as the first, adding another egg to the
morning meal, and a bit of fish to the evening meals.

/Third Day/: The same as the second.

/Fourth Day/: The same as the first, and so on for a period of a
week or ten days.


FALL MENU

_LABORING MAN_ (_LUNCH IN SHOP_)

_UNDERWEIGHT--ANEMIC_

The following menus are composed of but few articles; all of them,
however, have a specific purpose.

Immediately on rising, drink a glass of water and eat a bunch of
grapes, swallowing skins, seeds and pulp. Do not masticate the seeds or
pulp.

Choice of the following menus:


    MENU I                             MENU II


BREAKFAST

    Melon or pears                     A melon or a bunch of
    Two or three eggs, cooked            grapes
      one and a half minutes           Two or three eggs cooked
    A portion of whole wheat,            one and a half minutes
      boiled or simmered over          Two medium-sized baked
      night; serve with cream            white potatoes
                                       A small portion of wheat
                                         bran, cooked


LUNCHEON

    Two or three eggs, taken            Two eggs
      uncooked from the shell,          Two exceedingly large bananas,
      with a little salt                  with either nut
    Whole wheat bread with                butter or nuts, and dates
      nut butter                          or raisins
    A banana, eaten with either
      cream cheese or nut
      butter, and raisins or
      dates


DINNER

    Boiled onions, carrots,            Same as dinner Menu I,
      squash, corn, turnips, or          substituting chicken for
      beets--any two of these            the egg or the fish, if
    A green salad or cooked              desired
      spinach, with egg
    A very small portion of fish
      or an egg
    A liberal portion of baked
      potatoes

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

In the selection of articles composing the dinner, do not make them too
numerous. Three or four things are sufficient.

About once a week take--

    One fresh vegetable
    A baked potato
    One egg
    Home-made ice-cream as dessert

The noon meal could consist of three or four eggs whipped with a little
sugar, adding a glass of milk to each egg. Place this in a bottle and
take a glass every fifteen or twenty minutes, from 12 until 2 /P.
M./


WINTER MENU

_LABORING MAN_ (_LUNCH IN SHOP_)

_UNDERWEIGHT--ANEMIC_

/First Day/: Immediately on rising, drink a glass of water, eat
a bit of fruit, and devote from five to eight minutes to exercising and
deep breathing.


BREAKFAST

    Boiled wheat, with cream and nuts, or nut
      butter, if convenient; if not, use dairy butter
    From three to four glasses of milk (A tablespoonful
      of ordinary wheat bran at the close of
      the meal)


LUNCHEON

    A pint of milk
    A sandwich of whole wheat bread, with nut
      butter and cream cheese
    One or two bananas, with cream cheese, nuts,
      and dates


DINNER

    Celery or a green salad
    Carrots and boiled onions
    Baked white potatoes or baked beans
    A glass of buttermilk
    An egg served on a baked potato

It would be advisable to drink a glass of water at the close of each
meal, and, just before retiring, to drink another glass of water and to
eat a bit of fruit. Take exercises as already suggested.

/Second Day/: Same as the first.

/Third Day/: Same as the second, varying the vegetables
according to appetite or hunger.

/Fourth Day/:


BREAKFAST

    Two very ripe bananas, eaten with cream and
      nut butter
    Four or five figs, eaten with cream and nuts
    Two eggs, very softly boiled, or whipped, if
      preferred
    A potato, if something salty is desired


LUNCHEON

    A sandwich, as for luncheon first day
    Two eggs
    Soaked prunes, or figs, with nut butter or dairy
      butter


DINNER

    Fish, eggs, or chicken
    Choice of two fresh vegetables:
        Beets                          Squash
        Carrots                        Turnips, etc.
    A baked white potato or baked beans
    A cup of thin cocoa or gelatin
    A cup of hot water

A bit of fruit, exercise, and deep breathing just before retiring.

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

/Sixth Day/: The same as the first, repeating the diet until
there is a perceptible gain in both strength and weight. It should then
be changed or modified so as to prevent the appetite from rebelling
against the general plan. These changes may be made by selecting
different vegetables and fruits. The heavy or proteid part of the diet
should be kept about the same as prescribed so long as the work is
strenuous.


DIET FOR COLD WEATHER


BREAKFAST

    A cup of hot water
    A baked apple or persimmons
    An omelet, lightly cooked, rolled in grated nuts
      and whipped cream
    A coarse, cereal-meal waffle or corn bread and
      butter
    A heaping tablespoonful of coarse wheat bran,
      cooked
    (Honey, if something sweet is desired)


LUNCHEON

Baked beans, with olive-oil or butter


DINNER

    A vegetable soup
    Cabbage, cauliflower, or Brussels sprouts
    A lettuce and tomato salad
    A potato, corn, or lima beans
    Corn bread and buttermilk
    Gelatin or junket
    Wheat bran
    Nuts, raisins, and cheese


DIET FOR HOT WEATHER


BREAKFAST

    Melon, peaches, or cantaloup
    A whole wheat muffin or a gem
    A banana, with raisins, nuts, and cream


LUNCHEON

    Peaches, with sugar and cream
    An ear of tender corn
    A glass of milk


DINNER

    A green salad, with nuts
    Two fresh vegetables--peas, beans, or corn
    Ice-cream or ices--fruit flavor (A melon or a
      cantaloup, before retiring)

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


HOT WEATHER MENU

_FOR THE PREVENTION OF SUNSTROKE AND HEAT PROSTRATION_


BREAKFAST

    Cantaloup
    Peaches, or a small portion of berries, without
      sugar
    One or two extremely ripe bananas, eaten with
      nuts, cream, and raisins
    Fresh milk


LUNCHEON

    A green salad or spinach
    Any fresh vegetable, such as squash, onions,
      turnips, beets, carrots, or parsnips
    A new baked potato--eat skins and all


DINNER

    A green salad, with tomatoes and nuts
    Two vegetables--corn, peas, beans, or asparagus
      (The vegetables to be cooked in a casserole
      dish)
    A potato--prepared choice
    One very ripe banana, with figs and either cream
      cheese or fresh cream


SUGGESTIONS FOR THE PREVENTION OF SUNSTROKE

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

Mastication of every atom should be complete.

Hurried eating is the most prolific cause of fermentation. Fermentation
is the cause of intestinal gas, sour stomach and indigestion, also
constipation and torpid liver.

Avoid stimulants such as tea, coffee, tobacco, beer, or liquors. These
things excite heart activity, which causes excessive body-heat.

Avoid sweets, especially sweet soda-fountain drinks. Sugar is composed
largely of carbon, and carbon is one of Nature's greatest heat-makers.

Confine the diet largely to semi-acid fruits, fresh vegetables, green
salads, milk, eggs, nuts, and a very limited quantity of bread and
cereal products.

Cereal starch is the most difficult of all carbohydrate matter to
digest.

Drink an abundance of pure water at meals and between meals.

Avoid all mixed-up, sweetened and charged water. There is nothing
better than plain spring or distilled water.

Do not eat too many things at the same meal. Three or four articles are
sufficient.

Avoid meat of all kinds, and eat a very limited quantity of fats.

By all means do not overeat. Every atom of food taken into the body
that is not used must be cast off at a tremendous expense of energy.
The casting-off process is what we call dis-ease.

Every housewife and mother should know enough about the chemistry of
food to avoid serving at the same meal things which are chemically
inharmonious.

If these simple laws were observed, sunstrokes and heat prostrations
would be almost unheard of.

Summer is the time when Nature is rebuilding and revitalizing all forms
of animal life; it is also the time when she is producing all of the
material with which to do this building in its best and purest form,
therefore summer should be the time when people are at their best. The
reason they are not is because they do not understand the simple laws
that govern human nutrition.


SPRING MENU

_TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT_


BREAKFAST

    Very ripe berries, with sugar
    Rare omelet, rolled in whipped cream and
      grated nuts
    Whole wheat bread or boiled whole wheat
    Rich milk
    Wheat bran


LUNCHEON

    Two or three eggs, whipped; add a pint of fresh
      milk, a dash of sugar, and a flavor of pineapple
      juice; drink slowly


DINNER

    Fish or lobster, broiled
    Potato and peas
    Junket or gelatin
    Nuts, raisins, and cream cheese
    Chocolate

Only plain water should be drunk at these meals.


SUMMER MENU

_TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT_


BREAKFAST

    Peaches, plums, or any semiacid fruit
    Whole wheat or a coarse cereal, cooked
    Whipped eggs or tender fish
    A whole wheat cracker


LUNCHEON

    A green salad, with oil and nuts
    Oysters, crabs, or lobster
    A potato or whole wheat


DINNER

    Carrots, peas, beans, corn--any two of these
    A Spanish omelet or white meat of chicken
    A potato
    A glass of rich milk
    A cantaloup or peaches


FALL MENU

_TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT_


BREAKFAST

    Peaches or cantaloup
    Two or three eggs, whipped six or seven minutes;
      sweeten to taste and flavor with fruit-juice
    A cup of junket or gelatin, unsweetened


LUNCHEON

    Fish, broiled
    One fresh vegetable
    A potato


DINNER

    Corn and either peas or beans
    Fish or chicken
    Buttermilk
    A potato


WINTER MENU

_TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT_

On rising, take half a glass of grape juice and a glass of cool water.
Devote about fifteen minutes to vigorous exercise and deep breathing.
Before eating, take a brisk walk, thinly clad, in the open air.


/First Day/:


BREAKFAST

    Grapes or grape juice
    A small portion of plain wheat, boiled very
      thoroughly; serve with cream
    Three fresh eggs (See Fall Menu)
    A cup of junket or buttermilk
    Half a glass of water


LUNCHEON

    One egg, prepared as for breakfast
    Two glasses of junket or buttermilk
    A liberal portion of gelatin


DINNER

    Celery
    Broiled fish; young variety--very tender
    A baked potato
    One egg whipped as for breakfast
    Gelatin or junket--a liberal portion

/Second Day/: Same as the first, reducing--unless the digestion
is perfect--the amount prescribed for the noon meal.

/Third Day/: Same as the second, varying the meals by changing
fruits, or by adding another fresh vegetable to the evening meal;
but, before adding another article, eat the full amount of proteids
prescribed: eggs, fish, and gelatin.

/Fourth Day/:


BREAKFAST

    One or two ripe bananas
    Raisins or figs; or nuts or nut butter
    Two or three glasses of fresh milk


LUNCHEON

    Baked beans or lentils, with olive-oil or fresh
      butter
    Two or three eggs; preferably uncooked


DINNER

    Two or three eggs, with two teaspoonfuls of
      sugar; whip seven or eight minutes; add two
      glasses of milk; mix thoroughly; drink slowly
    Bran meal gems
    Half a cup of bran, cooked

/Fifth Day/: Same as the fourth.

/Sixth Day/: Same as the first.

/Seventh Day/: Same as the second, repeating the menus for
a period of thirty to forty days, varying them by selecting such
vegetables as appeal most to the taste.

If the bowels should become constipated, take half a cup of cleansed
wheat bran, cooked, with the breakfast, and, just before retiring,
another half cup in hot water.

If possible, spend from two to three hours each day in the open air,
taking vigorous exercise. Oxygen is nature's great stimulant and
life-giver.

Eat slowly and masticate very thoroughly.

If there is a tendency toward obesity, sugar should be omitted from the
meals entirely.

Proteid foods should predominate in the diet. The following are the
most soluble and readily assimilable group of proteid foods suitable
for these menus, given in the order of richness and importance:

    Eggs            Shell-fish      Gelatin
    Milk            Fish            Fowl--white meat
    Milk products






