This disease calls for a generous, simple, nutritious diet rich in fatty matter. Patients should drink two and a half quarts of plain cool, not iced, water each day. If ordinary water is objected to, buy some non-effervescing bottled water; a patient will frequently take a water that comes from a drug store, even if it has no special medicinal value, rather than drink water from an ordinary spigot. Digestion must be kept in good condition. Sometimes it becomes necessary to give small quantities of food, divided into four or five meals a day. The diet must be especially non-stimulating.

Before breakfast give the patient two or three ounces of orange juice, or an after-dinner cup of black coffee, or an after-dinner cup of grape juice, or half of a grape fruit.

May Eat

Breakfasts

Poached eggs on bacon; boiled eggs, with well-buttered bread; broiled bacon with whole wheat bread; wheat germ cereal, well cooked, with cream; farina and cream; Cream of Wheat, with cream; two broiled chops, with one corn gem; broiled young chicken, with pulled bread.

Dinners

Puree of lentils, baked potato and well-buttered bread, followed by cup custard; boiled, baked or broiled mutton or lamb; stewed chicken; plain omelets; omelets garnished with oysters, peas, or with tomato sauce; nut roll; beef cakes, broiled; baked potatoes; boiled rice; spaghetti stewed in stock; cucumbers or squash, stuffed with meat; young green peas; young tender lima beans; artichokes; very young carrots, spinach, cauliflower, cress, lettuce, tender celery; fresh fruits.

Suppers

Bread and milk; toasted rusk and milk; eggs and milk, with pulled bread; cream soups and bread; broth with rice or barley; cereals; milk toast; milk preparations; buttermilk, brown bread; leban, a little honey and toast.