Part 3

Peas or asparagus Bran meal gems A glass of milk

DINNER

Spinach or turnip-tops Corn bread or bran meal gems Peas or asparagus A potato

SUMMER MENU

_ASTHMA_

BREAKFAST

Peaches, plums, or berries, without cream One egg, either lightly poached or boiled two minutes A small baked potato

LUNCHEON

An ear of tender corn A Spanish onion, uncooked, with a morsel of dried fish

DINNER

Fresh peas, beans, or carrots Tender corn or a baked potato Lettuce, romaine, or watercress, with nuts

FALL MENU

_ASTHMA_

BREAKFAST

Grapes or a melon Two egg whites, whipped, and mixed with a pint of milk Baked chestnuts, with cream

LUNCHEON

Okra or a boiled onion A baked potato Half a glass of milk

DINNER

Celery, with nuts Cauliflower, squash, or a stewed pumpkin A potato or lentils A cup of cocoa or a glass of milk

WINTER MENU

_ASTHMA_

BREAKFAST

Pineapple--eliminate the pulp Plain boiled wheat; serve with fresh butter

LUNCHEON

A pint of clabbered milk, with a sprinkle of sugar Two tablespoonfuls of wheat bran

DINNER

Vegetable soup Celery, with nuts and ripe olives Carrots or baked squash A potato--sweet or white

The juice of a sweet orange an hour after eating.

Where milk is not prescribed in the above menus, from one to two glasses of water should be drunk.

The bowels should be kept in normal condition by the use of wheat bran.

INFLUENZA

In treating influenza heavy starchy foods such as white flour products should be omitted, and the diet confined largely to fresh vegetables and the more soluble proteids, such as egg whites and buttermilk, with now and then a limited quantity of fish or fowl for a change.

Fats and sugars should be limited very materially and a liberal quantity of coarse articles such as wheat bran, celery, grapes, and green salads eaten when in season.

The patient should exercise great care in regard to quantity, endeavoring always to limit the quantity of food somewhat below the demands of normal hunger.

The menus for colds, catarrh, hay fever, and asthma may be used for influenza. See pp. 917 to 938, inclusive.

MENUS FOR INSOMNIA

SPRING MENU

_INSOMNIA--NERVOUSNESS_

_LOW VITALITY_

Both insomnia and nervousness are symptoms of the same conditions. The following menus, therefore, are for the purpose of removing primary causes, which are usually either stomach or intestinal fermentation.

The logical remedy for fermentation is to limit the diet to the fewest number of articles that will give to the body the necessary elements of nutrition.

BREAKFAST

A cup of hot water Corn hominy or boiled wheat A banana, baked, or sliced and broiled in butter A cup of cool water

LUNCHEON

A liberal portion of peas in the pod A baked potato

DINNER

Light vegetable soup Peas or asparagus Baked potatoes A cup of hot water Half-cup of wheat bran, cooked

/Note/: New peas should be cooked in the pod, as the shell contains better nutrition than the pea. For recipe, see p. 679.

SUMMER MENU

_INSOMNIA--NERVOUSNESS LOW VITALITY_

BREAKFAST

Cantaloup or very ripe pear, with cream A baked sweet potato, with butter A pint of rich milk Wheat bran

LUNCHEON

An ear or two of tender corn A green salad One egg, whipped

DINNER

Lettuce and tomato salad, with grated nuts String beans, with raw onion Tender corn, scraped from the cob, cooked with very little rich milk and the white of an egg Cantaloup

The quantity of food prescribed is sufficient for one performing very light labor. If the duties should be strenuous, the quantity may be slightly increased, but the proportions and the combinations should be observed.

FALL MENU

_INSOMNIA--NERVOUSNESS

LOW VITALITY_

Vigorous exercise, deep breathing, and a glass or two of water should be taken on rising.

BREAKFAST

(Half hour later)

Cantaloup, pears, or persimmons Baked bananas, served with cream Steamed figs, with thin cream A spoonful of nuts

LUNCHEON

Corn on the cob or boiled wheat String beans Spinach

DINNER

Romaine and tomato salad A liberal portion of baked white potato or tender corn Carrots or parsnips Cheese with hard cracker A cup of thin cocoa

If there should be congestion of the bowels, a liberal service of Concord or blue grapes should be eaten the first thing after rising, and the last thing before retiring. The pulp and seeds should be swallowed, and the skins well masticated.

WINTER MENU

_INSOMNIA--NERVOUSNESS

LOW VITALITY_

A cup or two of hot water, deep breathing, and vigorous exercise immediately after rising.

BREAKFAST

Half a pound of Tokay or Malaga grapes, masticating and swallowing both skins and seeds Two fresh eggs, whipped very thoroughly, slightly sweetened with honey or maple-sugar, and flavored with fruit-juice. Add half a glass of milk to each egg and drink slowly

LUNCHEON

A small portion of wheat bran, cooked A pint and a half of junket, taken slowly One bran meal gem

DINNER

Carrots or winter squash A small portion of tender fish or a whipped egg A baked potato A cup of cool water

To increase vital energy depends not so much upon the quantity as upon the amount of food ingested or assimilated. These menus are rather light for one of low vitality, but they are made to meet the requirements of one suffering from nervousness and insomnia. If, however, these conditions do not prevail, the quantity may be increased, but the combinations should be carefully observed.

MENUS FOR RHEUMATISM AND GOUT

SPRING MENU

_RHEUMATISM--GOUT--LUMBAGO SCIATICA, ARTHRITIS_

BREAKFAST

Choice of the following:

_a_ Two or three bananas, baked; serve with cream or butter _b_ A baked sweet potato Half a dozen steamed figs, with cream

LUNCHEON

Asparagus or peas A small portion of new potatoes--preferably baked

DINNER

Potato, steamed wheat, or bran gems A glass of milk; buttermilk preferred One fresh vegetable, such as carrots, turnips, parsnips, or onions Nuts or cream cheese

A generous quantity of pure water should be drunk immediately on rising, and from one to two glasses at each of these meals.

Mastication should be very thorough. At least two hours' vigorous exercise or useful labor should be performed each day, in the open air.

Omit all acids, such as grapefruit, oranges, pineapples, lemons, and rhubarb; also eggs and all flesh foods.

If the bowels are constipated, take a tablespoonful of wheat bran in half a glass of hot water immediately on rising, and half a cup of bran, cooked, at each meal; also, two or three tablespoonfuls in hot water just before retiring. Continue this until the bowels become normal, then reduce the quantity according to the severity of the case.

SUMMER MENU

_RHEUMATISM--GOUT--LUMBAGO_

_SCIATICA, ARTHRITIS_

BREAKFAST

Melon or peaches--very ripe Two or three large, very ripe bananas, peeled, and baked ten minutes; serve with cream or fresh butter A bran meal gem

LUNCHEON

A very small portion of green salad An ear or two of tender corn A pint of buttermilk

DINNER

A small portion of green salad Peas, beans, corn, or any fresh vegetable A very small portion of fish (Buttermilk or junket may be taken instead of fish, if preferred) A baked potato Melon or cantaloup

From two to three glasses of water should be drunk at each of these meals.

If the bowels are constipated, observe the instructions given for the Spring Menu.

Exercise, in all rheumatic conditions, is very important, and while the temperature of the summer weather aids in eliminating poisons from the body, vigorous exercise should be taken in order to give Nature all the help possible.

Rheumatism is merely a form of congestion throughout the capillary vessels of the body. The cure, therefore, is first to remove the causes by taking into the body only such foods as it will use, and use completely; secondly, to aid Nature in casting out all poisons, thereby establishing perfect elimination.

FALL MENU

_RHEUMATISM--GOUT--LUMBAGO_

_SCIATICA, ARTHRITIS_

BREAKFAST

Melons or persimmons Whole wheat gems or bran gems An exceedingly ripe banana, with cream, nuts, and raisins

LUNCHEON

Green corn or fresh string beans Either a baked potato or a very little whole wheat bread Two or three tablespoonfuls of olive-oil, with lettuce

DINNER

Vegetable soup or cream soup Corn, lima beans, turnips, carrots, parsnips, squash, onions--any two of these A baked potato

Half a pound of grapes may be eaten an hour after either meal, or just before retiring.

Two glasses of water should be drunk at each of these meals.

For general instructions, see Spring Menu.

WINTER MENU

_RHEUMATISM--GOUT--LUMBAGO_

_SCIATICA, ARTHRITIS_

/First Day/: On rising, drink two glasses of water. Devote as much time as possible to vigorous exercises and deep breathing.

BREAKFAST

Corn muffins or bran meal gems, with cream or fresh butter A cup of cocoa--half milk

LUNCHEON

A large portion of boiled onions A baked white potato Raisins, with nuts and cream cheese

DINNER

A fresh vegetable soup Squash, pumpkin, cabbage, Brussels sprouts, cauliflower, eggplant--any two of these A very small portion of white meat of chicken Salted nuts with steamed figs

Just before retiring drink a glass of water, and exercise as already suggested.

/Second Day/: Very much the same as the first, slightly increasing the quantity of food, if the amount prescribed does not seem sufficient to satisfy normal hunger. Take great care, however, not to overeat.

/Third Day/:

BREAKFAST

Bran gems, or a baked potato, with butter

Two glasses of milk

LUNCHEON

A liberal portion of baked sweet potatoes, with butter A cup of hot water, into which put a little sugar and cream Figs, cream, and nuts

DINNER

A salad of lettuce, celery, or endive, with nuts One fresh vegetable A bit of chicken or turkey--white meat; or shell-fish, such as lobster or crab, may be eaten A baked potato

/Note/: The meats are given only in case there is a craving for something salty.

Exercise and water-drinking just before retiring.

/Fourth Day/: Same as the third, varying the meals by changing vegetables according to hunger.

/Fifth Day/: Same as the first, repeating these menus for a period of from fifteen to twenty days, making such variations in the vegetables as normal hunger requires.

SPRING MENU

_ANEMIA--SLUGGISH LIVER_

_RHEUMATIC TENDENCY_

Drink two glasses of water just after rising, to which add a spoonful or two of lemon juice.

Devote as much time as possible (from three to five minutes) to vigorous exercises, as shown in Vol. V, pp. 1343 to 1346. Hold the breath while executing three or four movements. In this way the lung capacity can be much increased.

Choice of the following:

MENU I MENU II

BREAKFAST

A cup of hot water Grapes or orange juice Half a cup of wheat bran, Whole wheat, boiled; serve cooked with thin cream An egg white, poached Wheat bran A banana, baked

LUNCHEON

Spinach One glass of water A potato or steamed wheat Boiled onions A baked white potato

DINNER

A salad of lettuce and tomatoes, A green salad with oil Carrots, spinach, or onions--any Choice of peas, beans, or two of these asparagus A baked sweet or a white A small, baked white potato potato One egg or a very small portion Baked beans or rye bread of tender fish One glass of water One glass of water Apple tapioca or gelatin

The bowels should be kept in normal condition by the use of clean, coarse wheat bran.

SUMMER MENU

_ANEMIA--SLUGGISH LIVER_

_RHEUMATIC TENDENCY_

/First Day/: On rising, take two sweet, ripe plums, and a glass of water. Devote from one to three minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345), and practise deep breathing, filling the lungs to their utmost capacity every third or fourth movement. Also take a short, brisk walk in the open air.

BREAKFAST

(An hour later)

Four or five extremely ripe peaches, with just a sprinkle of sugar--no cream Two or three egg whites and one yolk, whipped with a teaspoonful of sugar One extremely ripe banana (black spotted), with nuts

LUNCHEON

Two medium ears of tender green corn, thoroughly masticated; serve with either a very little nut butter or fresh dairy butter

DINNER

Cream of pea soup; crisp cracker--very little A lettuce and tomato salad, or cooked spinach An ear or two of tender green corn, or lima beans (cooked) A grilled sweet potato

Water should be taken as follows: Half a glass at the beginning, a glass during the progress of the meal, and half a glass at the close.

Just before retiring, eat half a pound of very ripe grapes, swallowing skins, seeds and pulps, or take four or five extremely ripe Japanese plums, if they are not sweet and well ripened; grapes are preferred.

Devote about three minutes to exercises Nos. 3 and 5, together with deep breathing.

/Second Day/: Same as the first, very slightly increasing the quantity of food if there is the least symptom of weakness.

Every morning, immediately on rising, eat two or three peaches or plums, and drink a glass of water.

/Third Day/:

BREAKFAST

Cantaloup A cup of cocoa or chocolate Choice of: _a_ Two extremely ripe bananas, baked; serve with thin cream (bananas must be black spotted) _b_ A baked potato Two egg whites, whipped with a sprinkle of sugar and a little lemon juice and cream

LUNCHEON

Tender corn String beans or squash Spinach or a green salad A cantaloup or two exceedingly ripe peaches, with a little sugar--no cream

DINNER

A small portion of fish or white meat of chicken, provided there is a craving for this kind of food; if not, confine to Tender corn (One whole poached egg, eaten with the corn) One boiled onion or cooked spinach Two glasses of water

This entire meal should be masticated very thoroughly. This is one method of preventing supersecretion of acid, premature fermentation and the consequent accumulation of gas.

/Fourth Day/: The same as the third, with the exception of the evening meal, which should consist of--

A baked sweet potato--butter Carrots or string beans, or Spanish onion

/Fifth Day/: The same as the first.

/Sixth Day/: The same as the second, repeating the diet as given for a week or ten days.

After the fourth day these meals may be slightly varied by choosing from the following, where vegetables are prescribed:

Beans Parsnips Beets Peas Carrots Squash Corn Turnips

The patient should retire at a reasonable hour, say 10 o'clock, and rise about 6 or 6.30; have breakfast between 7.30 and 8; luncheon between 12 and 1, and dinner not later than 6.30 or 7.

Masticate well every mouthful of food, whether it seems to need it or not. Even bananas need much mastication, not for the purpose of reduction, but for the purpose of insalivation. The same rule should apply to all cooked vegetables and soft foods.

FALL MENU

_ANEMIA--SLUGGISH LIVER_

_RHEUMATIC TENDENCY_

Choice of the following:

MENU I MENU II

BREAKFAST

Cantaloup, melon, or pears Farina, rice, or boiled wheat Steamed whole wheat or One tablespoonful of nuts rice--sugar and cream (choice) A tablespoonful of nuts Cream and figs (choice) A liberal portion of wheat Half a glass of sour milk bran

LUNCHEON

Spinach or boiled onion One vegetable--corn, carrots, Corn bread with sweet squash, or lima butter beans Two tablespoonfuls of nuts Two spoonfuls of nuts (choice) A potato One glass of sour milk

DINNER

Choice of lima beans or corn Corn, spinach, or a lettuce Corn bread and sweet butter salad Lettuce and fresh tomato, Rye bread or a potato with dressing Whites of two eggs, whipped or poached

Plain ice-cream, gelatin, or junket may be eaten with either of the dinner menus.

Omit all laxative medicines. Use coarse clean wheat bran liberally, especially with the morning and the evening meal.

WINTER MENU

_ANEMIA--SLUGGISH LIVER_

_RHEUMATIC TENDENCY_

/First Day/: Immediately on rising, drink two glasses of water, and eat a small bunch of grapes, or two or three soaked prunes. Devote two or three minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345). The exercises should be taken before an open window, or in a well-ventilated room.

BREAKFAST

A cup of hot water Three or four egg whites and two yolks, whipped rapidly four or five minutes with a rotary egg beater. Whip into this a heaping teaspoonful of sugar and a teaspoonful of olive-oil, and whip again for two or three minutes Flaked wheat, eaten with thin cream--small portion A cup of hot water Wheat bran

LUNCHEON

Carrots or parsnips Baked potatoes, with butter A boiled onion

DINNER

Cream of tomato soup Fish--small portions Carrots, onions, parsnips, squash, turnips--one or two of these Potatoes, prepared choice One exceedingly ripe banana, eaten with thin cream and raisins

Just before retiring take two tablespoonfuls of wheat bran, and devote four or five minutes to the above-named exercises.

/Second Day/: The same as the first.

/Third Day/: The same as the second, slightly varying the meals according to choice of vegetables, adhering closely, however, to the number of eggs prescribed. If olive-oil is not pleasant to the taste, it may be omitted, and a larger quantity of butter taken with the potatoes. It would be well to take a tablespoonful of olive-oil just before eating, followed by half a cup of hot water, especially if the weather is cold.

/Fourth Day/:

BREAKFAST

Whole wheat, thoroughly steamed or boiled; serve with butter A cup of hot water

LUNCHEON

Vegetable soup Corn bread--butter Cocoa

DINNER

One fresh vegetable--carrots, parsnips, turnips, etc. A bit of fish A baked potato A small portion of plain ice-cream, if something sweet is desired

/Fifth Day/: The same as the fourth.

/Sixth Day/: The same as the first, and so on for a period of fifteen to twenty days.

SPRING MENU

_STIFFNESS AND PAIN IN JOINTS_

_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_

Immediately on rising, drink two cups of hot water.

BREAKFAST

A cup of wheat bran, cooked ten minutes; serve with butter, cream, and a very little salt A cup of hot water One or two exceedingly ripe bananas, baked, eaten with thin cream Two egg whites, very lightly poached A baked potato or bran meal gems A glass of water

LUNCHEON

A cup of junket or fresh buttermilk A small, new potato, baked; serve with butter A glass of water

DINNER

Choice of two of the following vegetables: Asparagus Green peas Beans Spinach Baked new potatoes A very small portion of either fish or chicken A small cup of wheat bran, prepared as for breakfast A glass of water

SUMMER MENU

_STIFFNESS AND PAIN IN JOINTS_

_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_

Choice of the following Menus:

MENU I MENU II

BREAKFAST

Melon Choice of peaches, plums, One very ripe banana, or melon baked Rice or oatmeal One or two spoonfuls of Two very ripe bananas, steamed whole wheat baked; serve with cream Two glasses of water Half a cup of bran

LUNCHEON

Choice of lima beans or Green corn baked potato Rich milk One glass of milk--clabbered or buttermilk A glass of water

DINNER

Lima beans or corn Two vegetables--choice A fruit salad (made of Sweet butter with either sweet fruit), with whipped corn bread or green corn cream One glass of milk Two or three egg whites One or two tablespoonfuls of nuts--choice Cantaloup or melon

All sweets may be omitted if they do not appeal to the taste. However, if something sweet is desired, make either the luncheon or the dinner of vegetables and home-made ice-cream, omitting all other articles.

EMERGENCY MEAL

(To be taken in lieu of luncheon or dinner, if languid or stupid)

Two ears of tender corn Two glasses of milk One whipped egg A small portion of ice-cream Wheat bran

FALL MENU

_STIFFNESS AND PAIN IN JOINTS_

_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_

/First Day/: On rising, drink a cup or two of hot water, and eat a half pound of grapes, the Concord or blue grapes preferred, swallowing seeds and pulp whole, masticating and swallowing the skins. Devote as much time as possible (from three to five minutes) to deep breathing exercises before an open window, or in a thoroughly ventilated room.

BREAKFAST

(Half an hour later)

Half a cup of coarse wheat bran, served as an ordinary cereal A bowl of clabbered milk, with a sprinkle of maple-sugar Bran meal gems

LUNCHEON

A glass of cool water Baked potatoes or corn One fresh vegetable, such as carrots, parsnips, turnips, beets, boiled onions, or squash Half a cup of hot water

DINNER

One or two fresh vegetables (See list suggested for luncheon) Choice of green salad, cooked spinach, or celery A baked white potato--eat skins and all One egg white, or a very small portion of either fish or white meat of chicken; egg preferred

From one to two glasses of water should be drunk at each of these meals--half a glass of cool water at the beginning of the meal, and a cup of hot water at the close, would be sufficient; drink enough, however, to make the total moisture about 66 per cent of the whole.

A tablespoonful of wheat bran should also be taken at each of the above meals, either with a little water at the close of the meal, or cooked and served as a cereal at the beginning of the meal. A spoonful or two should be taken just after rising, and just before retiring, until the bowels act normally, when the quantity may be regulated to meet the severity of the condition.

/Second Day/: Same as the first.

/Third Day/: Same as the second, slightly increasing the food if demanded by normal hunger, or decreasing it if there is a sense of fullness after meals. It is always well to cease eating before hunger is thoroughly satisfied. When the body is kept slightly hungry, it assimilates all the food eaten, and insures natural digestion and elimination of waste.

/Fourth Day/:

BREAKFAST

One or two exceedingly ripe bananas, with cream and nut butter, and either raisins or soaked prunes A glass of milk One egg white Boiled wheat, with thin cream and either nuts or nut butter

LUNCHEON