During the early stages of the disease there is little or no desire for food. Plain milk, or milk one-third barley water, milk with dry albumin, peptonized milk, or milk and carbonated waters, give quite enough variety. Do not urge the patient to eat until appetite appears. Then add milk soups, nut soups, eggs and milk, eggnog, egg flip, Cream of Wheat and farina. Later, when the fever subsides, add a baked potato, or a South American yam, milk toast, egg and egg dishes, and milk preparations. Lemon and orangeade may be used freely between feedings, to allay thirst. If the fever again appears, go back immediately to the diet recommended at first. The hours of feeding will be about the same as in typhoid fever. Avoid meat and meat dishes, and use as little salt as possible. Mutton broth is now and then ordered by physicians, but as it contains little or no nourishment, milk is to be preferred. Raw egg, with a few drops of lemon juice, if the patient can take it, is far better than meat.

During convalescence, or as soon as the fever subsides, increase the diet. Add broiled sweetbreads, broiled chops and a little white meat of chicken, but depend for the bulk of the food upon well-cooked Cream of Wheat, farina, shredded wheat biscuit, with milk and cream, eggs, rice pudding, cup custards, junket, milk toast, tapioca pudding, and carefully-cooked fruits. Whole wheat bread should be used in place of white bread, and all bread given should be made without sugar or lard.