One cannot decide for one's self whether one has rheumatism or not. Twinges of pain may come from other causes. Where rheumatism occurs, the care of the skin is of equal importance with food. The patient must be protected from sudden changes in the weather. A sudden change from dry to damp, from hot to cold, will frequently cause much trouble. On the other hand, he must not sit in a close, overheated room; this makes one sensitive to cold. See that the patient is warmly dressed in light wool, that he may live in the open air; this, with correct food, will aid greatly in a cure.

There are two kinds of rheumatism, one a sort of first cousin to gout, which comes to the obese, the individual who always gratifies his appetite on rich, highly-seasoned foods; the other we find in rural districts, among persons who live on illy-selected foods - pork and potatoes, followed by pie, all washed down with weak tea or coffee, for dinner, and bread and butter and stewed fruit for supper; or those who take milk with their meals as a "beverage."

Persons in the first class should be made to live on a "shilling a day," and earn it. Wines must be exchanged for large drafts of pure cold water. Rich nitrogenous foods, sauces, soups, entrees and sweets, must be given up entirely.

Eggs and milk may now and then be given in the place of meat. Boiled rice and carefully-stewed macaroni, with such cereals as Cream of Wheat, farina and hominy grits, must take the place of potatoes. Milk soups must take the place of meat soups. Green vegetables in goodly quantities should be added to the diet. A dish of lettuce salad, with a little oil and lemon juice, well-cooked spinach, cucumbers, tender celery, carefully-boiled dandelions, cooked cress, Ro-maine, string beans, young green peas, okra, Jerusalem and globe artichokes, are all admissible. An occasional piece of broiled white fish, or a few broiled oysters, or a little stewed veal, are allowable in cases that are not severe. Bread must be stale and dry. Tea and coffee with sugar and milk must not be given.

A cup of black coffee is admissible after the morning bath and before the breakfast.

Fruits may be eaten between meals, but not with other foods.

Starchy foods should consist of carefully-boiled rice, macaroni, carefully-boiled chestnuts, with now and then a sweet potato; tapioca flavored with fruit juices, and sago. Cream soups are always allowable, but must not be taken with other foods; with whole wheat bread or hard white bread they form an easily-digested night meal. Milk toast may be given for breakfast, or supper.

Class two must be fed wheat germ cereals, shredded wheat or oatmeal with cream, egg and milk for breakfast. Lean beef, mutton, chicken, puree of lentils, Roman bread, corn bread, wheat bread, well buttered, cup custards, suet puddings, occasionally, for dinner. Junket, milk foods, leban, buttermilk, brown bread, milk toast, eggs and chops for supper. Rice and cream are also good.

If the patient is in bed, give a tepid bath and rub about eight o'clock in the morning; then a half pint of cool, not iced, water to drink, then a rest for thirty minutes, followed by a breakfast of one toasted shredded wheat biscuit, or a saucer of Wheatlet with a half pint of pasteurized milk.

At twelve o'clock give a dinner, consisting of whole wheat bread and butter, broiled meat, with a dish of stewed prunes, or three or four ripe peaches, or a half pound of dark grapes.

In the middle of the afternoon give a half pint or more of soft, cool water, not iced. There is no objection to a glass of milk in the middle of the afternoon if the patient seems hungry, but water, after all, is the keynote to recovery. At five o'clock give a puree of lentils, or any of the cream soups, leaving out all high seasoning. Vary the foods, but keep up this routine until the patient is better. A glass of milk may be given at bedtime, if necessary.

Even after cured, the patient must continue a simple diet for many months.

Rheumatics May Eat

A little chicken White-fleshed fish Lightly-cooked eggs Milk and milk foods Puree of peanuts Milk soup Boiled rice Stewed macaroni Boiled chestnuts Popped corn

Fruits, except dates, figs and prunes

Fruit juices

Carrots

Young peas

Stewed squash

Stewed cucumbers

Artichokes

Lettuce

Cress

Endive

Celery

Cauliflower

Brussels sprouts

Must Avoid

All meats, except chicken

Sea foods, except white-fleshed fish Fried foods Pies

Cakes, cookies Candies Rich puddings Rich sauces Meat soups

Jellies

Preserves

Tea with sugar and cream

Coffee with sugar and cream

Fruits stewed with sugar

Liquids with meals

Fresh bread

Hot breads

Griddle cakes