(If diarrhoea be a symptom, use diet for chronic diarrhoea.) First meal, 7.30 a.m. - A breakfast-cupful (fld. oz. 8) of milk, with a tablespoonful (fld. oz. 1/2) of cream; on alternate days the yolk of a soft-boiled egg, with a little butter, salt, and bread crumbs, and two tablespoonfuls of well-cooked and strained cracked-wheat porridge with cream and salt. Second meal, 11 a.m. - A breakfast-cupful (fld. oz. 8) of milk, with a tablespoonful (fld. oz. 1/2) of cream and a slice of whole wheat bread. Third meal, 2 p.m. - A good tablespoonful of well-minced and pounded mutton or chicken, with gravy and a little crumbled stale bread; a tablespoonful of puree of spinach, or stewed celery or asparagus tops, or cauliflower tops; thin bread and butter.

Fourth meal, 6 p.m. - Milk and cream as at first and second meals; thin bread and butter. Drink pure water and avoid excess of farinaceous food.