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 Beans

Green peas 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:

Dinner

Lima beans or com

A fruit salad (made of sweet fruit), with whipped cream Two or three egg whites One or two tablespoonfuls of nuts - choice Cantaloup or melon

Two vegetables - choice Sweet butter with either corn bread or green corn One glass of milk

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 cyicken; 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 Beets Carrots Corn

Onions Pumpkin Squash 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.