Part 5

Take sufficient vigorous exercise each day to cause perspiration. If this cannot be done, the Turkish bath should be resorted to once a week.

Spend as much time in the open air as possible.

The meals should be substantially as follows:

BREAKFAST

A few spoonfuls of wheat bran, cooked, and eaten with cream Two or three bran meal gems Two or three egg whites, whipped very thoroughly, to which add a spoonful of cream One ripe banana

LUNCHEON

A green salad, with nuts--liberal portion A fresh vegetable; preferably boiled onions or carrots A baked potato

DINNER

A salad of any green succulent plant Young onions Peas or asparagus A baked potato or baked beans

SUMMER MENU

_ECZEMA_

BREAKFAST

Raspberries, blackberries, grapes, or cantaloup A potato--sweet or white A cup of cocoa or sassafras tea (See recipe, p. 681)

LUNCHEON

Beets, asparagus, cabbage, cauliflower, Brussels sprouts, or okra A potato--prepared choice

DINNER

Two fresh vegetables; choice of: Asparagus Corn Beans Eggplant Beets Onions Carrots A very ripe peach or a cantaloup

Just before retiring, eat a few very ripe peaches, and take a tablespoonful of wheat bran.

FALL MENU

_ECZEMA_

Either of the following menus may be chosen for a period of ten or twenty days. They are designed especially for the removal of all forms of autointoxication or self-poisoning which sometimes manifest themselves by skin eruptions. While autointoxication may not be the primary cause of eczema, it augments all zymotic conditions. The chief purpose of these menus is to give to the body an opportunity to throw off the dis-ease by removing all obstacles. I would therefore advise that the use of tobacco, tea, coffee, and all alcoholic stimulants be omitted.

MENU I MENU II

BREAKFAST

Two egg whites, whipped Three extremely ripe bananas very thoroughly, adding baked in a casserole a little heavy cream and dish; serve with thin a spoonful of sugar cream Take this as a sauce over two exceedingly ripe bananas, with nuts or nut butter A bunch of California grapes (Malagas) A cup of hot water at the beginning of the meal, and a glass of cool water at the close

LUNCHEON

Spinach or a green salad Squash or turnips String beans or corn A salad (green) A potato Baked beans

DINNER

A green salad or cooked A small portion of fish, spinach white meat of chicken, or Boiled onions, carrots, or an egg--egg preferred turnips A boiled onion and a baked A baked potato with fresh potato butter A bit of green salad

From one to two glasses of water should be drunk at each of these meals, preferably a cup of hot water at the beginning, and a glass of cool water at the close. I would especially advise vigorous exercises night and morning, and deep breathing before an open window.

WINTER MENU

_ECZEMA_

/First Day/: On rising, drink two or three glasses of water, eat a few grapes, and devote from three to five minutes to any one of the exercises shown in Vol. V, pp. 1343 to 1346, inclusive.

BREAKFAST

Baked white potatoes or bran meal gems A glass of rich milk

LUNCHEON

Baked beans Bermuda onions A potato or corn bread

DINNER

Any two of the following: Beans Pumpkin Beets Squash Carrots Turnips Parsnips A green salad--either lettuce and tomatoes, or celery; very small portion A baked white potato--eat skins and all (A cup of very thin cocoa may be taken, if something hot is desired; however, pure water would be preferable)

Just before retiring, devote from three to four minutes to the above-prescribed exercises. The lungs should be inflated to their extreme capacity. Do not carry any of these exercises, however, to a point beyond ordinary fatigue. Divide the exercise period, both night and morning, into three or four two-minute heats.

Exercise and deep breathing are second in importance to diet, and should be taken daily, night and morning.

Drink from one to two glasses of water at each meal, but do not take water into the mouth until mastication is perfect.

/Second Day/: The same as the first, slightly increasing the quantity of food until normal hunger is satisfied.

/Third Day/: Practically the same as the first, varying the luncheon according to hunger. The luncheon may consist of any one or two fresh vegetables, such as carrots, turnips, beets, baked white or sweet potatoes.

/Fourth Day/:

BREAKFAST

A cup of hot water A sweet potato or two bran meal gems Two or three tablespoonfuls of wheat bran, with thin cream

LUNCHEON

Boiled onions A baked potato Choice of fish or an egg

Eat a pound of grapes ten minutes after this meal. The skins may be eliminated, but swallow the seeds and pulp. If grapes cannot be obtained, the juice of a sweet orange may be taken.

DINNER

String beans or spinach, with egg, and a liberal piece of Bermuda or Spanish onion, uncooked (The onions and the beans should be made exceedingly hot with red pepper) A baked sweet or a white potato A small piece of corn bread, with one-half glass of buttermilk

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

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

/Fifth Day/: The same as the fourth, slightly increasing the quantity of food if there is a return of normal hunger; if not, continue to follow the diet as herein given, until natural hunger is felt.

/Sixth Day/: The same as the first, repeating the diet from eighteen to twenty days.

SPRING MENU

_WEAK DIGESTION--NERVOUSNESS_

_SLIGHT ECZEMA_

The following menus for spring, summer and fall are laid out on the two-meal-a-day plan. In addition to the purposes named in the heading, they are designed to promote vitality and endurance, thus enabling one to meet the requirements of hot weather.

In order to aid the body in appropriating all the nourishment these menus contain, one should take, each day, at least one hour's vigorous exercise and deep breathing.

MENU I MENU II

BREAKFAST

One or two very ripe Peaches or cherries bananas baked in a casserole One whole egg dish; eat with Steamed wheat--well Tunis dates and thin cooked; serve with thin cream cream One whole egg, whipped A very ripe banana with Half a glass of milk Tunis dates, cream, and nuts

DINNER

Two vegetables--choice of A salad peas, beans, asparagus, Peas in the pod (see recipe, onions, or beets page 679) A baked potato A white potato, baked A very small portion of A small portion of ice-cream either fish or white meat (optional) of chicken

One or two glasses of water should be drunk at each of the dinner meals.

If constipated, two or three tablespoonfuls of wheat bran should be taken about twice a week with both the morning and the evening meal. This could be cooked five minutes, and may be made very palatable if eaten with a spoonful of cream.

SUMMER MENU

_WEAK DIGESTION--NERVOUSNESS_

_SLIGHT ECZEMA_

MENU I MENU II

BREAKFAST

(About 9:30)

Very ripe peaches--no sugar A cup of hot water A cup of hot water One whipped egg Whole wheat, cooked very A portion of gelatin, with thoroughly cream A medium-sized baked potato, with butter

DINNER

(About 5:30)

Fresh peas, and either beans Two of the following or asparagus vegetables--peas, Baked potatoes or tender beans, asparagus, boiled onions, corn spinach, or carrots One whole egg or an A baked potato omelet--Spanish style Half a glass of buttermilk, One glass of water with one egg white whipped into it One glass of water

Just before retiring, drink a cup of hot water, and take two tablespoonfuls of bran.

FALL MENU

_WEAK DIGESTION--NERVOUSNESS_

_SLIGHT ECZEMA_

MENU I MENU II

BREAKFAST

A very ripe banana with Fruit--choice soaked prunes Two tablespoonfuls of One dessert-spoonful of nuts--choice nuts--choice Two very ripe baked bananas, One or two spoonfuls of with cream and steamed whole wheat nut butter Two eggs--prepared choice One egg A glass of water One or two glasses of milk Wheat bran

DINNER

Two or three fresh vegetables Choice of two fresh vegetables Tender corn A baked sweet or a white A baked sweet or a white potato potato A salad--lettuce or celery Junket or gelatin A small portion of ice-cream

All sweets may be omitted if they do not appeal especially to the taste, and other foods proportionately increased.

If there is a tendency toward sour stomach or intestinal gas, all fruit except bananas should be omitted.

WINTER MENU

_WEAK DIGESTION--NERVOUSNESS_

_SLIGHT ECZEMA_

BREAKFAST

(Very light)

California grapes, or the strained juice of a sweet orange A baked sweet potato, with butter A cup of hot water into which put a spoonful of sugar and two tablespoonfuls of cream

LUNCHEON

Choice of the following: _a_ Three whipped eggs. Add a tablespoonful each of sugar and lemon juice _b_ A bowl of clabbered milk, with a sprinkle of sugar A cup of hot water, with sugar and cream

DINNER

Boiled onions, and either cabbage or carrots One egg, or an omelet A baked potato A cup of hot water or cocoa

If small portions of the above foods are eaten, two egg whites and one yolk may be taken at the close of the evening meal. (See recipe, Vol. III, p. 678). This makes an excellent dessert, delegating to the body much warmth, and aiding in the general digestion of other foods.

MENUS FOR APPENDICITIS

SPRING MENU

_APPENDICITIS_

BREAKFAST

A cup of hot water Two tablespoonfuls of wheat bran, cooked thirty minutes; serve with thin cream A portion of prunes, soaked in clear hot water until soft A small, baked potato

LUNCHEON

Peas in the pod A cup of hot water

DINNER

Peas or asparagus Carrots or turnips A potato A spoonful of bran

SUMMER MENU

_APPENDICITIS_

Just after rising take a tablespoonful of olive-oil and a cup of hot water.

BREAKFAST

A cantaloup A tablespoonful of wheat bran, well cooked An egg A new potato, baked A glass of water

LUNCHEON

Lettuce or spinach Boiled onions and carrots Wheat bran

DINNER

A salad of lettuce, with nuts Spinach, string beans, or new peas A potato Two tablespoonfuls of bran

FALL MENU

_APPENDICITIS_

On rising one-half pound of Concord grapes.

BREAKFAST

A small portion of whole wheat, well cooked; serve with thin cream Two egg whites, lightly poached A tablespoonful of wheat bran

LUNCHEON

Celery hearts A baked potato Wheat bran, with cream

DINNER

Bran meal gems Parsnips, en casserole Onions, en casserole A potato

A cup of hot water and a tablespoonful of olive-oil may be taken before each of these meals.

WINTER MENU

_APPENDICITIS_

BREAKFAST

A cup of hot water Soaked prunes Bran meal gems, with nuts A baked banana

LUNCHEON

Winter squash or stewed pumpkin A tablespoonful of bran

DINNER

A Spanish onion, en casserole Carrots or parsnips Bran meal gems or a potato (An hour after this meal, drink half a glass of prune juice)

In cases of appendicitis the following articles should be omitted: Tea, coffee, tobacco, all stimulants and intoxicants, white bread, rice, oatmeal, cornbread, sweets and confections of every kind.

MENUS FOR THE PREGNANT WOMAN AND FOR THE NURSING MOTHER

IMPORTANCE OF FOOD DURING PREGNANCY

There is nothing so important, or that wields so much influence over the comfort, the health, and the life of the pregnant woman as her food, and there is nothing, perhaps, to which she gives so little attention.

The diet of the prospective mother, of course, governs her digestion and assimilation of food, and elimination of waste matter from the body. These things control her health almost completely, and inasmuch as all mental conditions are principally governed by health, the intellectual faculties of the child are shaped largely by the condition of the mother's digestion. It is obvious, therefore, that the health of the mother and the entire future of the child depend more upon her diet during pregnancy than upon any other one thing.

During pregnancy the prospective mother should avoid all such articles of food as she would withhold from her baby after birth. This would eliminate from her diet meat, condiments, sweets, especially pastries and rich desserts; tea, coffee, and all stimulating and intoxicating beverages.

The pregnant woman should balance her diet carefully as to the proportion of proteids, carbohydrates, fats, and mineral salts.

As leading foods containing these nutrients, I would recommend the following:

VEGETABLES RICH IN MINERAL PROTEIDS CARBOHYDRATES FATS SALTS

Milk Potatoes Nuts Lettuce Eggs Wheat (whole) Butter Celery Pine nuts Corn Cream Carrots Peanuts Rice Olive-oil Parsnips Cheese Oats Cream cheese Onions Fish Dried beans Beets Fowl Dried peas Fresh beans Dried beans Chestnuts Fresh peas Dried peas Honey Okra Cream cheese Sugar Eggplant Sirups Turnips Cauliflower

Some articles are listed under two headings. This is because they are rich in both classes of nutrition.

The amount of grain products eaten by the prospective mother should be somewhat limited, ranging between four and eight ounces a day, governed by work or activity. Cereals, especially corn, rice, and oats, are rich in phosphate of lime, which is the bone-making or structural food. While enough of this should be eaten to give the child sufficient bone-building material, too much makes birth difficult, and sometimes fatal.

The following menus contain suggestions as to the selections, combinations, and proportions of food that would compose a healthy bill of fare for both mother and child for the several seasons of the year:

SPRING MENU

_FOR THE PREGNANT WOMAN_

BREAKFAST

Two eggs, cooked two minutes One whole-wheat muffin A glass or two of rich milk

LUNCHEON

Peas, asparagus, or turnips Potatoes--two medium-sized One pint of clabbered milk

DINNER

Vegetable soup Any two fresh vegetables named in the list above A potato Milk or a very small portion of fish

If constipated, take wheat bran at both the morning and the evening meal.

SUMMER MENU

_FOR THE PREGNANT WOMAN_

BREAKFAST

Cantaloup Three or four egg whites and one yolk Whole wheat, boiled; serve with butter or cream A glass or two of milk

LUNCHEON

String beans, peas, or asparagus Tender corn or a potato Milk

DINNER

Vegetable soup Two green vegetables; selection from list given above Corn, lima beans, or a potato Milk or tender fish A small portion of ice-cream (optional)

FALL MENU

_FOR THE PREGNANT WOMAN_

BREAKFAST

Cantaloup or pears Rice, with cream Milk Two tablespoonfuls of wheat bran

LUNCHEON

Celery Turnips or cauliflower Fish or fowl A potato

DINNER

A light vegetable soup Lettuce, or celery, with nuts Two fresh vegetables A baked potato Cheese, raisins, and nuts

WINTER MENU

_FOR THE PREGNANT WOMAN_

BREAKFAST

Two or three baked bananas, with cream (See recipe, p. 677) Two eggs or two glasses of milk Oatmeal--a small portion

LUNCHEON

A sweet potato Two or three glasses of milk

DINNER

Cream of rice soup Two fresh vegetables A potato or bran meal gems Milk or cheese Nuts and raisins

THE NURSING MOTHER

SUGGESTIONS FOR THE DIET

The nursing mother should omit all acid fruits, pickles, and condiments containing vinegar. She should eat sparingly of sweets, especially of the pastry and soda-fountain variety. She should omit such vegetables as radishes, cucumbers, cabbage, and sourcrout.

Fresh corn and dried beans often produce serious intestinal trouble in the young child. Eggs should never be eaten when there is the slightest fever.

The diet of the nursing mother should be confined chiefly to the more readily digestible foods such as are named in the menus which follow.

SUGGESTIONS FOR NURSING

The mother should remember that her baby should never be nursed when she is tired, fatigued, overheated, angry, frightened, excited, or laboring under any mental disturbance. Both her mental and her physical condition are instantly conveyed to the child, through her milk, often in exaggerated form. Children are sometimes thrown into convulsions by nursing the breast of an excited mother.

SUGGESTIONS FOR RELIEVING INTESTINAL CONGESTION

If either mother or child has a tendency toward intestinal congestion (constipation), the mother should take wheat bran, thoroughly cooked, with both the morning and the evening meal; or, a few drops of prune juice, given to the child, will often relieve this condition, while affording an excellent source of nourishment.

SPRING MENU

_FOR THE NURSING MOTHER_

BREAKFAST

Plain boiled wheat, with cream Fresh milk A baked potato or a baked banana

LUNCHEON

Fresh milk or eggs; milk preferred Corn bread or bran meal gems Onions, en casserole

DINNER

Cream of corn soup Spinach or turnip greens A potato, peas, or asparagus Plain gelatin, with cream

SUMMER MENU

_FOR THE NURSING MOTHER_

BREAKFAST

Cantaloup or a very ripe, sweet peach One egg Flaked wheat, very thoroughly cooked A glass or two of milk

LUNCHEON

Vegetable soup Corn bread or bran gems Carrots, parsnips, or squash Fresh milk A potato

DINNER

Fresh peas, beans, squash, asparagus, or beets A baked potato Milk A whole wheat gem

FALL MENU

_FOR THE NURSING MOTHER_

BREAKFAST

Cantaloup or a very ripe banana, with cream and figs Boiled rice or whole wheat Milk

LUNCHEON

Soup--cream of corn, peas, or rice Broiled fish A baked potato

DINNER

Celery, or lettuce, with nuts Fresh beans, turnips, carrots, or squash Corn bread or a baked potato Milk or cocoa

WINTER MENU

_FOR THE NURSING MOTHER_

BREAKFAST

A dish of cereal, well cooked--simmered over night Eggs or milk Whole wheat gems or a corn muffin

LUNCHEON

Vegetable or cream soup Winter squash or carrots A sweet or a white potato Milk

DINNER

Parsnips, turnips, or squash A potato Bran gems Milk (Egg custard, if something sweet is desired)

MISCELLANEOUS MENUS

SPRING MENU

_WEAK DIGESTION (ALMOST INVALID)_

On rising, drink a cup of hot water. Take deep breathing before an open window, and such exercises as the patient is able to perform.

LATE BREAKFAST

Choice of the following: _a_ Baked bananas--very ripe _b_ Baked omelet, served very rare (For recipe, see p. 678) A cup of hot water

LUNCHEON

A cup of vegetable juice from peas or asparagus (See recipe, p. 680)

DINNER

Vegetable juice Peas or asparagus A baked potato

As digestion becomes stronger, the quantity of food may be increased, and a puree of carrots, turnips, parsnips, or squash added in limited quantities.

RECIPE FOR VEGETABLE JUICE

Grind vegetables fine, cover with water, cook ten to fifteen minutes, drain off the juice or water and serve.

SUMMER MENU

_WEAK DIGESTION (ALMOST INVALID)_

On rising, drink two cups of water and eat one very ripe peach. Take deep breathing and such exercises as will not cause too much fatigue.

LATE BREAKFAST

A cup of hot water Very ripe cantaloup, masticated exceedingly fine Three or four egg whites, whipped thoroughly; add a dessert-spoonful of sugar while whipping A baked white potato

LUNCHEON

Vegetable juice (See recipe, p. 1047)

DINNER

Cantaloup or watermelon, discarding the pulp Summer squash, or purée of tender peas or beans A cup of vegetable juice One or two egg whites

FALL MENU

_WEAK DIGESTION (ALMOST INVALID)_

Immediately on rising, drink a cup of hot water. Take exercise and deep breathing, if possible.

BREAKFAST

A cup of hot water Two egg whites, whipped, and mixed with a cup of lukewarm milk One or two small, baked potatoes, eaten with fresh butter

LUNCHEON

A cup of hot water A large boiled onion A baked potato One vegetable, such as carrots or parsnips, put through a colander

DINNER

A cup of hot water A baked potato A boiled onion or any other fresh vegetable Vegetable juice or purée (See recipe, p. 680)

This menu is for the purpose of building tissue. It contains enough carbohydrate matter to give a reasonable amount of fat and bodily warmth, provided it can be assimilated. Eggs are an excellent proteid food, when taken uncooked, whipped with a very little sugar. The number may be increased as digestion improves.

WINTER MENU

_WEAK DIGESTION (ALMOST INVALID)_

On rising, drink a cup of hot water, and devote a few minutes to deep breathing and such exercises as can be taken.

LATE BREAKFAST

A cup of hot water Choice of the following: _a_ An extremely ripe banana, peeled, and baked in a very hot oven _b_ A baked potato, with butter

LUNCHEON

A baked omelet (See recipe, p. 678)

DINNER

Soup--cream of pea or celery; very small portion A whipped egg or shad roe A small baked potato

If the bowels should become slightly constipated, a spoonful of wheat bran, thoroughly cooked, and served as an ordinary cereal, should be taken with both the morning and the evening meal.

The quantity of food should be governed by the condition of the patient as to strength, and as to powers of digestion and assimilation.

SPRING MENU

_BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY_