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.

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.

Cause 1

Cause 2

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

See "Bran Meal," p. 683. All of the menus for Colds can be taken in cases of LaGrippe and Influenza.