The dietetic treatment of acute and chronic dysentery is the same as for acute and chronic colitis. Commencing with a mild starvation diet, we make use of milk (diluted or peptonisedj, whey or koumiss, and pass from these to thin broths thickened with well-boiled starches, e.g., arrowroot, cornflour, potato flour, sago, and tapioca. As a rule, until the tongue cleans, barley-water, rice-water, egg albumin water, thin chicken or mutton broth, rice- or barley-water in which chicken has been boiled, or chicken jelly, constitute the most appropriate foods. When the tongue has cleaned, milk (at first diluted or peptonised), or raw egg and milk may be gradually introduced, and along with rice- or barley-water should be for many days the staple and only food. Unlike the simpler forms of colitis, a fluid or semi-fluid diet, as described on pp. 281 and 358, must be continued for a long time. This is a difficulty in the treatment, as the patients get restive under the restrictions.