When there is a lack of nutrition from any cause, or after any long-continued or prostrating disease, the system demands immediate nourishment. Food that contains the most nutriment in the most easily assimilated form is now needed.

Milk, to be taken slowly, - sipped by the spoonful, - is given in many cases. Eggnog, meat broth, farina and oatmeal gruel, beef juice, and beef tea are suitable at such times.

After the crisis of disease is past, the system needs gradual but complete nutrition. The appetite is clamor-ous, fickle, or perhaps altogether wanting. Much depends upon judicious diet, and care must be taken against over-feeding. Broiled game, chicken, chops, and steak are the most easily assimilated meats. Eggs, cream toast, baked potatoes, ice-cream, blanc-mange, simple puddings, and stewed fruits may be used.