Part 4

A sweet potato, with butter Corn, fresh A glass of milk

DINNER

Spinach, with egg white A very small portion of fish or white meat of chicken A baked sweet or a white potato

A tablespoonful of olive-oil may be taken at the beginning of each of these meals, and a cup of hot water at the close.

If the bowels have not become normal, continue taking the wheat bran and grapes according to directions for the first day.

Observe the general rules of exercise and water-drinking just after rising and just before retiring.

/Fifth Day/: Same as the fourth.

/Sixth Day/: Same as the first, repeating the diet herein given, day by day, for two or three weeks.

WINTER MENU

_STIFFNESS AND PAIN IN JOINTS_

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

/First Day/: On rising, drink a glass or two of pure water. Take a short, brisk walk in the open air.

BREAKFAST

A cup of hot water One tablespoonful of olive-oil or nut oil Two exceedingly ripe bananas (must be black spotted), eaten with thin cream and nut butter (A few dates, if something sweet is desired) Two or three tablespoonfuls of wheat bran, cooked A potato--eat skins and all

LUNCHEON

Baked potatoes, with butter. Eat skins and all (Make entire meal upon this)

DINNER

Stewed pumpkin or winter squash Corn bread Choice of beans or a baked potato Wheat bran, cooked A glass of milk

Just before retiring, take a brisk walk for five minutes and practise deep breathing. Eat five or six soaked prunes.

/Second Day/: Same as the first, slightly increasing or decreasing the quantity of food to meet the demands of normal hunger.

/Third Day/:

BREAKFAST

Prunes or dried peaches, stewed--no sugar One egg, whipped very fine Coarse cereal or wheat bran

LUNCHEON

Liberal portion of baked sweet or white potatoes

DINNER

Choice of two of the following vegetables: Beans Onions Beets Pumpkin Carrots Squash Corn Turnips A potato, prepared choice

/Fourth Day/: Same as the third, increasing or decreasing the quantity of food according to hunger.

/Fifth Day/: Same as the first, repeating these menus for twelve or fifteen days.

While the yolks of eggs are conducive to rheumatic tendencies, only that portion, however, that is not naturally appropriated by the body affect these conditions. In other words, it is the excess that is harmful.

MENUS FOR BRIGHT'S DIS-EASE

SPRING MENU

_BRIGHT'S DIS-EASE_

BREAKFAST

Clabbered milk or two or three egg whites Baked bananas

LUNCHEON

A Spanish onion, en casserole Turnips or fresh peas in the pod Two egg whites

DINNER

An onion, uncooked--small portion Corn bread and a very small portion of dried fish Peas, asparagus, or turnips A potato

SUMMER MENU

_BRIGHT'S DIS-EASE_

BREAKFAST

A melon or peaches, omitting cream Two glasses of fresh milk Bran meal gems

LUNCHEON

Peas or beans Young onions A small piece of corn bread A glass of buttermilk

DINNER

Lettuce, with nuts Corn or string beans New potatoes or lima beans Two egg whites, coddled, or cottage cheese

FALL MENU

_BRIGHT'S DIS-EASE_

On rising Concord (blue) grapes.

BREAKFAST

An omelet of two whites and one yolk, rolled in cream and grated nuts; cook lightly Corn-meal muffins

LUNCHEON

A sweet potato, with fresh butter

DINNER

A light vegetable soup Celery or tender slaw Carrots, parsnips, or turnips A potato or fresh corn

WINTER MENU

_BRIGHT'S DIS-EASE_

BREAKFAST

A pint of clabbered milk--lukewarm Whole wheat, boiled Two tablespoonfuls of bran

LUNCHEON

A pint and a half of fresh milk Corn bread--not sweetened

DINNER

Slaw, with nuts Carrots, cauliflower, or winter squash A potato or bran meal gems

MENUS FOR DIABETES

SPRING MENU

_DIABETES_

The diabetic patient should observe the usual rules for vigorous exercise and deep breathing, and for copious water-drinking just after rising and just before retiring.

The diet should consist as nearly as possible of foods in their natural condition, such as extremely ripe fresh fruits and fresh vegetables, and of the proteid group such as eggs, milk, cheese, gelatin, legumes, and now and then a limited quantity of fish.

BREAKFAST

Cherries, berries, or a baked apple, without sugar Two or three extremely ripe bananas, with thin cream A spoonful or two of nuts, or nut butter A glass of milk; clabbered milk preferred

LUNCHEON

A small portion of plain wheat, or oat groats (grains), boiled until well done One fresh vegetable--preferably onions, carrots, or peas

DINNER

A liberal green salad, with nuts and oil One or two fresh vegetables, such as peas, asparagus, or okra An egg or a bit of fish A baked potato Gelatin or junket

The bowels should be kept in normal condition at all times, either by vigorous exercising or by the liberal use of wheat bran.

Avoid extreme acids, sweets, white bread, and heavy starches found in cereal products.

SUMMER MENU

_DIABETES_

A glass of water and one or two very ripe peaches just after rising and just before retiring. Devote thirty minutes, if possible, to deep breathing and vigorous exercise.

BREAKFAST

Melon, peaches, or any sweet fresh fruit Two eggs, whipped very thoroughly, or two glasses of clabbered milk Corn or a whole wheat muffin

LUNCHEON

Cauliflower, cabbage, or okra Tender corn or string beans Fish, chicken, egg, or clabbered milk A baked potato

The fish, the chicken and the milk should be taken in limited quantities; vegetables should predominate.

Mastication should be very thorough, and a glass or two of water should be drunk at each meal.

DINNER

Vegetable soup Salad, with nuts or oil Corn or lima beans A potato--sweet or white

FALL MENU

_DIABETES_

A glass or two of water and a bit of fruit just after rising, followed by vigorous exercises and deep breathing.

BREAKFAST

Peaches, plums, or persimmons Eggs, boiled two minutes A bit of corn bread, bran meal gems, or a baked potato A cup of milk or chocolate

LUNCHEON

Two or three glasses of buttermilk A whole wheat gem or a muffin, with nuts

DINNER

Two fresh vegetables, such as beans, beets, Brussels sprouts, cauliflower, okra, eggplant, or lima beans Sliced tomatoes A bit of green salad Two exceedingly ripe bananas, baked--eaten with nuts and cream Half a cup of wheat bran

WINTER MENU

_DIABETES_

BREAKFAST

A cup of hot water Wheat bran, cooked Two eggs, whipped One exceedingly ripe banana, eaten with nuts and cream Half a glass of cool milk

LUNCHEON

A cup of hot water A baked potato A large creamed onion A cup of chocolate

DINNER

Onions, beans, carrots, or parsnips--any two of these One or two eggs, whipped A portion of wheat bran, cooked, or the whole wheat might be boiled until the grains burst open, and served with butter and cream. This is the best form in which cereal can be taken

MENUS FOR CONSUMPTION

_WEAK LUNGS--CONSUMPTION_

For many centuries consumption, or the various forms of tuberculosis have preyed upon the human race, yet science has so far failed to give us one reliable artificial remedy. We must perforce turn to Nature, the only remedy now known being oxygen or common air.

The consumptive or tubercular patient should provide some way to live out-of-doors, day and night, winter and summer, unless the weather is extremely cold.

The next important factor in treating this dis-ease is food.

The diet should consist of the richest and the most readily digestible foods, in the following groups, given in the order of their importance:

PROTEIDS CARBOHYDRATES FATS FRUIT-SUGARS

Eggs Honey Nuts Figs Oranges Milk Maple-sugar Olive-oil Raisins Pears Legumes Whole wheat Cream Grapes Plums Rice Butter Persimmons Peaches Potatoes Bananas Apples Corn

FRESH VEGETABLES GREEN SALADS

Asparagus Beets Lettuce Peas Carrots Romaine Beans Parsnips Parsley Green corn Squash Watercress Tomatoes Celery Turnips Cabbage

The patient should drink an abundance of water, take vigorous exercise and deep breathing, and eat liberally of grapes before breakfast, when they are in season.

A spirometer should be secured, and an effort made to increase the capacity of the lungs one cubic inch each day until their utmost capacity has been reached.

The following menus are merely suggestive. They may be changed, selecting the articles mentioned in the foregoing tables, when available during the several seasons of the year:

GENERAL MENUS FOR WEAK LUNGS--CONSUMPTION

/First Day/:

BREAKFAST

A glass of clabbered milk, with a sprinkle of sugar Two eggs whipped very thoroughly (See recipe, p. 678)

If constipated, take half a cup of coarse wheat bran, cooked. Serve as a breakfast cereal with butter or cream.

LUNCHEON

Three eggs prepared as per recipe, p. 678; add two glasses of milk; mix well; drink slowly

DINNER

Choice of two of the following vegetables:

Beets Cabbage or celery Carrots Fresh corn or corn hominy Lentils Navy or lima beans Parsnips Turnips

A baked white potato, rice, or corn One egg, prepared any way acceptable to the taste--preferably whipped

Something green should be taken at this meal, if possible, such as lettuce, spinach, kale, parsley, or watercress

Home-made ice-cream, in summer, or a tablespoonful of honey, in winter, may be eaten, if something sweet is desired

Drink from one to two glasses of water at each of these meals, but take no water into the mouth until mastication is perfect.

Just before retiring, drink a glass of water, and eat half a pound of grapes, then devote from ten to fifteen minutes to deep breathing exercises.

/Second Day/: Same as the first, slightly increasing or decreasing the quantity of food according to hunger.

Take an additional egg the second day for the noon meal; another the third day, then gradually decrease the quantity if the appetite rebels against them. Do not overeat. Assimilation is the primary object to be obtained.

/Fourth Day/: On rising, drink water and eat grapes, as prescribed for the first day. Devote much time to moderate exercise and deep breathing.

BREAKFAST

Two extremely ripe bananas, eaten with thin cream and either nuts or nut butter; also two or three figs or an equivalent quantity of raisins A spoonful or two of whole wheat, thoroughly cooked

LUNCHEON

A large boiled onion, and a baked white potato, with butter and a dash of salt (If the onion cannot be procured, take carrots or parsnips) Drink two or three glasses of milk

If the bowels are not acting normally, drink a glass of water and take a spoonful or two of wheat bran, after each meal.

DINNER

A liberal portion of baked white potatoes, eaten with butter Four or five egg whites and two yolks, prepared as per recipe given for the first day A small portion of any two fresh vegetables (A little ice-cream may be taken at this meal, if there is a craving for something sweet)

/Fifth Day/: Same as the fourth, omitting ice-cream.

/Sixth Day/: Same as the first, repeating these menus for about sixteen or eighteen days.

SPRING MENU

_TUBERCULAR TENDENCY_

_CONSTIPATION--NERVOUSNESS--CATARRH_

/First Day/: Immediately on rising, drink a glass of cool water, eat a few cherries or the juice of an orange, and devote five or ten minutes to exercises Nos. 3 and 5, as shown in Vol. V, pp. 1344 and 1345.

BREAKFAST

(Half an hour later)

A cup of hot water Very ripe berries, with sugar--no cream One exceedingly ripe banana, with nuts or nut butter A small, baked white potato, eaten with butter One egg, boiled two minutes A small portion of wheat bran, cooked

LUNCHEON

One or two large Spanish onions, boiled A small, baked white potato, eaten with butter One or two whole eggs, whipped

DINNER

Choice of string beans, peas, or asparagus; if these cannot be obtained, take choice of:

Beets Carrots Cabbage Parsnips Turnips Spanish onions, boiled A baked white potato Three egg whites, whipped One glass of water, taken during the meal

Just before retiring, take two tablespoonfuls of wheat bran, drink a glass of water, and devote from five to ten minutes to exercises as prescribed for the morning.

/Second Day/: Same as the first.

/Third Day/: Same as the second, slightly increasing the quantity of food if necessary. Changes in the vegetables may be made, confining, however, to the vegetables mentioned, as nearly as possible, always taking fresh vegetables in preference to canned.

/Fourth Day/:

BREAKFAST

Fruit--choice A small portion of plain boiled wheat, with butter and cream A cup of hot water Two eggs, whipped or boiled two minutes

LUNCHEON

Three glasses of milk Two eggs, whipped Wheat bran, cooked (Take milk and eggs very slowly)

DINNER

One green vegetable A tablespoonful or two of "Protoid" nuts Junket, gelatin, or eggs

Just before retiring, devote from five to ten minutes to exercises prescribed for the first day.

If the bowels have not become normal, continue taking the wheat bran just before retiring, and a spoonful or two just after rising.

/Fifth Day/: The same as the fourth.

/Sixth Day/: Same as the first, and so on, repeating the diet so long as it appeals to the taste. If digestion will permit, the eggs and the milk may be increased.

SUMMER MENU

_TUBERCULAR TENDENCY_

CONSTIPATION--NERVOUSNESS--CATARRH_

Choice of the following menus:

MENU I MENU II

BREAKFAST

Cantaloup or peaches One banana Three or four egg whites, Melon or peaches with thin whipped--mix with two cream glasses of fresh milk Three eggs, whipped with A spoonful of nuts (choice) very little sugar and fruit juice

LUNCHEON

Choice of lima beans or a A very small piece of fish baked potato Boiled corn, beets, or a A salad of lettuce and fresh baked potato tomatoes, eaten with One fig, with cream cheese lemon juice, sugar, and a spoonful of mixed nuts Two eggs, whipped

DINNER

Choice of squash, boiled An ear of corn onions, or corn One and one-half glasses A salad of anything green of buttermilk with egg One glass of buttermilk, whites mixed with two whipped Two or three very ripe egg whites peaches with cream and One or two tablespoonfuls sugar of nuts (choice) Home-made ice-cream

I would advise two or three very ripe peaches just before retiring at night, and just after rising in the morning.

SUPPLEMENTARY DINNER

(To be taken if there is a craving for flesh or salty food)

One ear of corn (boiled) Fish, lobster, or white meat of chicken A small baked potato A salad of lettuce or endive

FALL MENU

_TUBERCULAR TENDENCY_

_CONSTIPATION--NERVOUSNESS--CATARRH_

On rising, devote from three to five minutes to deep breathing exercises before an open window, preferably movements 3 and 5, as shown in Vol. V, pp. 1344 and 1345. Eat a bunch of grapes, thoroughly masticating the skins, swallowing seeds and pulp whole. Drink two glasses of water. If the weather is cold, the water should be heated.

BREAKFAST

Half a cup of wheat bran, cooked, eaten with cream A small bunch of grapes Two eggs, whipped about six or seven minutes; add a teaspoonful of sugar and a tablespoonful of olive-oil, while whipping One extremely ripe banana; serve with cream and either nut butter or nuts (The banana should be baked, if not very ripe)

LUNCHEON

One fresh vegetable--carrots, parsnips, or turnips A boiled onion A baked potato One egg, cooked two minutes, eaten with the potato skins Fresh butter A cup of hot water at the close of the meal

DINNER

Half a cup of wheat bran, cooked Two or three eggs, prepared as for breakfast One extremely ripe banana and a few soaked prunes (A very small, baked white potato may be taken if something salty is desired) A bunch of grapes

Just before retiring, eat a small bunch of grapes and drink a cup of hot water. Devote from three to five minutes to exercises which have already been prescribed for the morning.

These meals may be varied by changing the vegetables, and now and then substituting for the eggs a portion of fresh fish or a glass of buttermilk.

If the quantity of food prescribed does not seem sufficient, it might be slightly increased; however, do not increase it beyond the limits of normal hunger. The best combinations of food, when taken in excess of the bodily needs, undergo a form of decomposition, and become a prolific source of dis-ease.

WINTER MENU

_TUBERCULAR TENDENCY

CONSTIPATION--NERVOUSNESS--CATARRH_

BREAKFAST

Two very ripe, red bananas, baked Nuts, cream, raisins Two whipped eggs; sugar; flavor to taste A spoonful of wheat bran

LUNCHEON

Three fresh eggs, whipped about six minutes, with sugar; pineapple juice added after whipping A small portion of wheat bran, cooked

DINNER

Celery A tablespoonful of olive-oil One fresh vegetable A potato Whole wheat bread (very little) Buttermilk or gelatin

The above menus have been selected and combined so as to counteract constipation, catarrh, nervousness, biliousness, etc. There is no specific remedy in foods for consumption. Foods will aid in curing this dis-ease only through the natural process of building up healthy tissue, and increasing the power of the body to resist all dis-eases.

SPRING MENU

_WEAK LUNGS_

_TENDENCY TOWARD INTESTINAL CONGESTION_

Immediately on rising drink a glass or two of water and take a very little of some juicy fruit. Also take a brisk walk in the open air before breakfast.

BREAKFAST

The strained juice of one sweet orange, or a few very ripe berries, without cream Two or three coddled eggs A small whole wheat cracker One baked banana A spoonful of wheat bran

LUNCHEON

A whole wheat muffin with butter, and a dessert-spoonful of honey A glass or two of milk Wheat bran

DINNER

Bean soup or pea soup Peas, asparagus, spinach, or any fresh vegetable Corn bread or a very small portion of whole wheat One coddled egg A small portion of wheat bran, slightly cooked

From one to two glasses of water should be drunk at each of the above meals.

If there is a marked tubercular tendency, from six to nine eggs may be taken daily for about three days in each week, taking with the eggs a small quantity of acid fruits at each meal--either orange juice, berries, or a spoonful of strained pineapple juice. The acids should be diluted (half water), and taken without sugar.

SUMMER MENU

_WEAK LUNGS_

_TENDENCY TOWARD INTESTINAL CONGESTION_

Take a brisk walk and deep breathing exercises before breakfast.

BREAKFAST

A cantaloup or a pear Wheat bran, cooked A liberal portion of baked sweet potatoes One whole egg, either coddled or whipped A pint of sour milk or a cup or two of chocolate

LUNCHEON

A liberal portion of tender corn, steamed in the husk A lettuce and tomato salad Nuts

DINNER

String beans, corn, or carrots A baked potato A very small portion of tender fish, an egg, or clabbered milk Melon or peaches

If the patient is performing labor that would require more food than herein prescribed, the quantity may be increased.

FALL MENU

_WEAK LUNGS_

_TENDENCY TOWARD INTESTINAL CONGESTION_

The following menus are laid out with the view of giving the greatest amount of tissue-building food which require the least effort in digestion.

There is nothing more valuable in the treatment of lung trouble than extreme deep breathing. After pure blood is made, the way to keep it pure is to keep it charged with oxygen, and the only way to do this is to breathe an abundance of fresh air into the lungs.

BREAKFAST

A bunch of grapes Three or four eggs, whipped five or six minutes, into which whip a teaspoonful of sugar, and a teaspoonful of Cognac brandy or lemon juice, to each egg

/Note/: The brandy is germicidal and aids in the digestion of the egg yolks.

LUNCHEON

From three to four eggs, prepared as for breakfast, slightly increasing the quantity of sugar and brandy. Put in a heaping teaspoonful of sugar and a dessert-spoonful of brandy, and add a full glass of milk to each egg

DINNER

Any one or two fresh vegetables, including something green, as spinach or lettuce The fresh vegetables may consist of: A baked potato Squash Onions Turnips Parsnips

The patient may have a few grapes between meals and a few an hour after dinner. He should swallow the seeds and pulp whole, and masticate and swallow the skins. He should eat plenty of fresh eggs, fresh milk, and ripe, sweet grapes. The milk and the eggs are good tissue-building foods, while sugar is a carbohydrate and makes a good winter food. The grapes are full of grape-sugar, which is an excellent nutrient, and also an aid to the digestion of other foods.

/Note/: These menus were given to a consumptive patient, and in a period of six weeks he had made a very substantial gain in both weight and strength.

WINTER MENU

_WEAK LUNGS_

_TENDENCY TOWARD INTESTINAL CONGESTION_

Take a bit of fruit, a glass of water, and a brisk walk immediately after rising.

BREAKFAST

One or two exceedingly ripe bananas, baked, eaten with cream A service of corn hominy One coddled egg, if desired A cup of chocolate, or hot water, if preferred

LUNCHEON

Vegetable soup One fresh vegetable; preferably boiled onion or carrots One or two glasses of fresh buttermilk Wheat bran

DINNER

Celery, slaw, or any green salad Steamed rice or plain boiled wheat A whipped or coddled egg, or buttermilk Nuts and raisins

A small portion of wheat bran should be taken at breakfast and just before retiring. Bran contains valuable mineral salts, and in winter can replace the chemistry of green salads.

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

MENUS FOR DIS-EASES OF THE SKIN

SPRING MENU

_ECZEMA_

Whether or not eczema is a dis-ease caused by bacteria, it is obvious that the weapon with which to combat this disorder is pure blood with an abundance of the white corpuscles. These phagocytes of the blood may be properly called the police of the body.

The patient should observe the following general rules:

Drink an abundance of pure water both at meals and between meals. Omit cane-sugar and all acids.

Dress as lightly as possible, and do not wear woolen garments next to the skin.