Follow the first attack by a fast of two, three or four days, as is deemed necessary by the physician. It frequently becomes necessary to give predigested foods by rectum. As this disease often occurs in the obese, abstinence from food for even five days is advantageous. This must, however, be done by the physician's orders, and under his observation. When the coma has passed and the patient can swallow, give predigested, condensed liquid foods by teaspoonfuls, and see that each quantity is swallowed before a second is given, otherwise the patient may choke and draw the fluid into the lungs, causing inspiration pneumonia. As the patient progresses and swallowing becomes more natural, if there is facial paralysis, keep up the concentrated liquid foods. Eggs and milk; puree made with milk and vegetables; cream and milk mixed; "ye perfect food"; rice boiled in milk until tender, and pressed through a sieve; rice cooked in chicken broth for an hour, and pressed through a sieve; puree of split peas - may all be given if they can be swallowed. Later, if the patient has no facial paralysis, whole wheat bread, baked potato, boiled rice, chopped chicken made into a timbale, soup a la Reine and scraped mutton cake, are next in order. If the patient is constipated, give two ounces of fruit juices or almond milk, two or three times a day. All foods must be nutritious but non-stimulating. Chicken and a little mutton should be the only meats used. The less meat, the better. The patient must not overeat. A little cold water, early in the morning, and between meals, is advisable.

Alcoholic liquors should not be given unless ordered by a physician.

If the patient recovers from this attack he must, as long as he lives, keep ,up a vegetable diet, substituting eggs, nuts and milk for meats. He must eat less than the appetite calls for. A "full meal," - "just a little dissipation," frequently brings on a second and fatal attack.

May Eat, When Sufficiently Recovered

Cream soups

Milk and milk preparations

"Ye perfect food"

Cornmeal mush

Chicken noodle soup

Eggs in all forms except hard boiled and fried White meat of chicken Boiled white fish Baked potato Boiled rice Summer squash Topground green vegetables lightly cooked Desserts made from vegetable gelatin Fresh fruits without skin Fruits stewed without sugar, as prunes and figs Dry, hard bread Gluten gems Swedish bread Unleavened bread Cocoanut sticks Soups, maigre

Custards

Warm baked custards

Occasionally tender lettuce, Ro-maine, tender celery, with 'French dressing

Fresh fruits, except rhubarb

Cooked bananas

Light milk puddings

Milk and cream toast

Mock charlotte

Sago snow

A few coffee-flavored desserts

Cream of Wheat, farina, well cooked

Toasted shredded wheat, with hot milk and cream

Rice pudding

Rice a l'lmperatrice

Rice dumpling

Rice cream

Rice pudding with malt

Fruit Toasts

elderberry, blackberry and raspberry

Apples, simply cooked

Avoid

Meats

Pink-fleshed fish

Oysters

Crabs

Clams

Lobsters

Shrimps

Scallops

All made-over dishes

Fried foods

Rich soups and sauces

Boiled and mashed potatoes

Fried potatoes

Hot breads

All sweets

Pies

Puddings

Cakes

Preserves

Stewed fruits with sugar

Ice creams and ices at the end of a meal Pickles

Condiments of all kinds Rhubarb

Raw apples, unless scraped Concentrated beef soups, like beef tea The internal organs of animals, as sweetbreads, tripe, and liver All coarse vegetables White bread made with sugar and lard