The foregoing details of the clinical examination of the digestive power of the stomach have been given in this connection as a convenient place to summarise them. It is not intended to imply that every case of simple dyspepsia should be subjected to so complex an examination, but, on the other hand, there are many persons afflicted with chronic dyspepsia who waste much time, energy, and expense in taking medicines and diet "cures " which are entirely unadapted to their particular trouble because it has never been thoroughly investigated. The stomach is useful more as a receptacle for food than for its necessary digestion or absorption, for in cases of its total extirpation or total abolition of function digestion and nutrition may be fully maintained through the intestine. Hence it follows that in all gastric derangements it is desirable to impose as slight a burden upon the organ as possible. To this end food should be thoroughly masticated, or given only in a state of fine subdivision. The food should also be as concentrated as possible, and if necessary given in small quantities at frequent intervals.

The dietetic treatment of dyspepsia is so complex that it is easier for some persons to be put upon a very rigidly restricted diet for two or three weeks than to have to select for themselves appropriate articles at each meal.

It includes the study of all classes of foods, and for convenience they may be grouped into -

A. Foods forbidden in all cases.

B. Foods occasionally allowable.

C. Foods which are desirable.

A. Foods Forbidden In All Cases

I, Rich soups, gravies, and sauces.

2. Strong condiments, pickles.

3. Fresh soft bread of any kind (which makes a tenacious bolus), hot breads, all kinds of pastry, cakes, griddle cakes, doughnuts, muffins.

4. Sweets, tarts, jam, confectionery and candies of every kind. Sugar in all forms, especially in coffee and tea with milk.

5. Raw vegetables, such as celery, radishes, cole.

6. Heavy vegetables - potatoes, sweet potatoes, corn, peas, beans, eggplant, cabbage, cauliflower, Brussels sprouts, turnips, carrots, parsnips (nearly all the roots and tubers).

7. Fat in quantity, all fried or greasy food.

8. Lobsters, crabs, shrimps, salmon, herring.

9. Dried, smoked, cured, potted, or "devilled" meats, fish, and pork in every form.

10. Corned beef, duck, goose, wild fowl, rabbit. Veal, except as broth.

11. Twice-cooked meats, hash (unless freshly made, without potatoes), stews, ragouts.

12. Cheese of all kinds.

13. Very acid or very sweet fruits, nuts, dried fruits in general. All skins and seeds of fruits.

14. Tea, beer, and sour wines.

The excessive use of tobacco in any form should be forbidden.