It is generally conceded by all physicians and dietitians that diet plays a most important part in the alleviation and cure of this disease. It has been observed that epileptic attacks in childhood almost invariably follow a heavy meal of indigestible or over-stimulating highly-seasoned foods. A purely vegetable diet will frequently cure epilepsy. Substitute milk, carefully-made nut dishes, old peas, beans and lentils, for meats. All leguminous seeds are rich in nitrogen, but must be carefully cooked to be digestible.

In feeding an epileptic, first consider the digestibility of the food, next the correct amount for the individual. There must be just enough to nourish the body, but not an ounce too much. Overfeeding will nearly always produce an attack. There must be no eating between meals. If light meat, as white meat of chicken or lamb, is served at a meal, that meal must be free from milk; and this diet must be continued or kept up perhaps during the individual's life.

May Eat

Broiled, baked or roasted lamb

Chicken

Broiled white-fleshed fish

Hard-boiled yolk of egg on milk toast Milk and milk preparations Dishes made from old peas, beans and lentils Baked and boiled potatoes Boiled rice

Macaroni or spaghetti Boiled chestnuts in season New green peas

New green corn, pressed from cob Stewed squash Stewed pumpkin Spinach Cauliflower Celery

Grated carrots, cooked in water, cream and salt added, as a puree

Lettuce

Cress

Endive

Fresh fruits, with the exception of pears and cantaloupes

Prunes, prune dishes

Well-cooked cereals

Tapioca and fruit

Tapioca custards

Whole wheat bread

Stale bread

Crackers

Wafers

Toast, milk toast

Toasted rusks and milk

Mush bread

Corn bread occasionally

These dishes may be arranged after this fashion: oatmeal mush and milk for breakfast; a piece of whole wheat bread, well buttered. Dinner: a little roasted or boiled lamb or mutton, carefully-cooked spinach, a baked potato, followed by fruit tapioca, rice pudding, or some dessert without milk or eggs. Supper: milk toast, fresh fruits, with bread and butter, or mush and milk, or bread and milk, and now and then a broiled or panned tomato with cream sauce and a bit of corn bread. Meat must never be given more than two or three times a week. As fish comes in fresh on Thursday for Friday, a piece of broiled fish on Friday gives variety.