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

Com 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.