In the early stages of the disease there is always a decided weakness of the entire digestive system. As the disease advances, vomiting frequently becomes rather dangerous, and requires first attention. Clam broth, made from fresh clams, given in teaspoonful doses, will almost always allay the vomiting; it seems to be able to draw the digestive secretions into the stomach more readily than other foods. If the vomiting stops, give the patient a small amount of predigested milk, or milk and barley water. It is wise to use a straw or glass tube for feeding or give it by teaspoonfuls. Well-flavored mutton tea and mutton broth, egg soups, egg flip, are frequently easily borne. The patient should be fed every two hours, but should not be urged to take more than is agreeable. Overfeeding in this disease is always productive of bad results.

The following list may be arranged in two-hour feedings

Milk and rice water, in proportions of two-thirds milk and one-third rice water

Milk and arrowroot water gruel

Milk and barley water

Almond milk

Egg flip

Milk shake

Yolk of egg and milk

Milk flavored with cinnamon

Oatmeal gruel added to milk

Tiger's milk

Wine whey

Strained mutton broth

Beef broth strained into a table-spoonful of mashed baked potato

Rennet milk

Junket

Leban

Matzoon

Koumys

Modified milk

"Ye perfect food"

Soup a la Royal

Bartholow's restorative soup

Eggnog

Peptonized milk

Then follow with cream soups, with croutons, or a scraped beef cake, or a tender broiled chop; and go gradually on to an easily-digested, normal diet, free from sweets, sours, or grease.