The cover image was created by the transcriber, based on the cover image of Volume I, and is placed in the public domain.
ENCYCLOPEDIA OF DIET
A Treatise on the Food Question
IN FIVE VOLUMES
Explaining, in Plain Language, the
Chemistry of Food and the Chemistry of
the Human Body, together with the Art of
Uniting these Two Branches of Science in the
Process of Eating, so as to Establish Normal
Digestion and Assimilation of Food and
Normal Elimination of Waste, thereby
Removing the Causes of Stomach,
Intestinal, and All Other
Digestive Disorders
BY
Eugene Christian, F. S. D.
Volume IV
NEW YORK
THE CHRISTIAN DIETETIC SOCIETY
1914
Copyright, 1914
BY
EUGENE CHRISTIAN
ALL RIGHTS RESERVED
Published August, 1914
VOLUME IV
| Lesson XV (Continued) | Page |
| Low Vitality (continued) | 863 |
| Obesity | 870 |
| Neurasthenia | 897 |
| Malnutrition | 901 |
| Anemia | 905 |
| Locomotor Ataxia | 911 |
| Colds | 915 |
| Nasal Catarrh | 925 |
| Hay Fever | 931 |
| Asthma | 935 |
| Influenza | 939 |
| Insomnia | 940 |
| Rheumatism and Gout | 947 |
| Bright’s Dis-ease | 979 |
| Diabetes | 983 |
| Consumption | 989 |
| Dis-eases of the Skin | 1013 |
| Appendicitis | 1029 |
| Menus for the Pregnant Woman | 1033 |
| Importance of Food during Pregnancy | 1033 |
| The Nursing Mother | 1040 |
| Menus for the Nursing Mother | 1042 |
| [xxiv] Miscellaneous Menus: | |
| Weak Digestion | 1046 |
| Building up Nervous System | 1053 |
| For Aged Person | 1061 |
| Strength and Endurance | 1069 |
| Malassimilation and Autointoxication | 1074 |
| No appetite | 1081 |
| Athletic Diet | 1088 |
| For Invalid Child | 1098 |
| For Mental Worker | 1106 |
| For School Teacher | 1115 |
| For Laboring Man | 1122 |
| For Cold Weather | 1133 |
| For Hot Weather | 1134 |
| To Build Up Sexual Vitality | 1138 |
CURATIVE
AND
REMEDIAL MENUS
CONCLUDED
Take a cool sponge or a shower bath, a few minutes’ vigorous exercise, and a cup of hot water just after rising.
BREAKFAST
Strained orange juice, diluted—one-half water
One egg whipped five or six minutes with a rotary egg beater, to which add a spoonful of sugar, a flavor of pineapple juice, and a glass of milk
Half-cup of wheat bran, cooked, and a spoonful or two of steamed wheat
LUNCHEON
Three eggs prepared as for breakfast, adding two glasses of milk. Drink slowly
DINNER
A two-egg omelet rolled in cream and grated nuts
Puree of peas or beans
A small baked potato
Take sufficient wheat bran night and morning to keep the bowels in normal action.
A very ripe peach or plum, a cup of cool water, exercise and deep breathing on rising.
BREAKFAST
Cantaloup, peaches, cherries, or any very ripe sweet fruit
Buttermilk or egg, prepared choice
A baked sweet potato
LUNCHEON
Three glasses of milk, taking one-half glass every five or six minutes
A small portion of wheat bran, cooked
DINNER
A green salad
An ear of tender corn
One or two fresh vegetables such as onions, beans, spinach, beets
BREAKFAST
A small portion of wheat bran, well cooked
A cup of warm milk
One egg, whipped very fine, to which add a very little sugar and lemon juice. Take this uncooked
A few baked chestnuts eaten with butter
LUNCHEON
String beans or carrots—masticate very thoroughly
A large Spanish onion, boiled
A baked potato
Wheat bran
DINNER
Choice of tender fish or chicken
A portion of spinach
A baked potato
Onions, en casserole
A small portion of wheat bran
First Day: Drink two glasses of water immediately after rising. Eat one-fourth pound of grapes or some juicy fruit. Devote from three to four minutes to deep breathing exercises.
BREAKFAST
(Half hour later)
Whole wheat, cooked; serve with cream or butter
A baked sweet potato
A cup of milk
A small portion of wheat bran eaten with thin cream
LUNCHEON
A large, boiled Spanish or Bermuda onion
A small portion of carrots, thoroughly cooked
A spoonful or two of wheat bran
DINNER
A cream soup made from celery or onions
Rice made into a thick purée, or a baked potato, carrots, onions, or turnips
A spoonful or two of wheat bran
Just before retiring, take a spoonful or two of wheat bran, uncooked, in a little water, and devote as much time as possible to deep breathing exercises.
From one to two glasses of water should be drunk at each of the above meals. It may be taken hot if preferred. If something hot is desired, as a beverage, take a cup of sassafras tea with a little cream and sugar.
Second Day: The same as the first.
Third Day: The same as the second, slightly increasing the quantity of food if demanded by normal hunger.
Fourth Day: Exercises, water-drinking, and fruit as prescribed for the first day.
BREAKFAST
Two extremely ripe bananas, eaten with thin cream and nut butter or nuts masticated very fine. (They should be baked if not exceedingly ripe)
A cup of sassafras tea or chocolate
LUNCHEON
Three glasses of buttermilk
Two beaten egg whites with three teaspoonfuls of sugar
A tablespoonful of wheat bran
DINNER
A portion of boiled onions and tender carrots, cooked until very soft
Two baked white potatoes eaten with a little butter
Two egg whites prepared any way they are most appetizing
A cup of water, hot or cold
Fifth Day: The same as the fourth.
Sixth Day: The same as the first, repeating the menus for a week or two.
Such vegetables as sweet potatoes, parsnips, baked beans and pumpkin may be added as digestion and assimilation improve.
For recipe for baked bananas, see p. 677; for cooking vegetables, see p. 670.
Fruit-juice, a glass of water, and ten minutes devoted to vigorous exercise and deep breathing just after rising.
BREAKFAST
Choice of fruit
A cup of hot water
Two or three exceedingly ripe bananas (red variety preferred), eaten with raisins, nuts, and cream
LUNCHEON
A portion of fresh fish and a new baked potato
DINNER
A green salad with dressing and nuts
Peas or asparagus
A rare omelet with a dash of grated nuts
A bit of crisp corn bread or a bran meal gem
Most people afflicted with obesity are also afflicted with abnormal appetite, therefore at the outset they may undergo some deprivation, but if this is not yielded to, hunger will soon become normal.
The appetite for an excessive quantity of food is very much like the appetite for coffee, intoxicants, or tobacco, and when the appetite once becomes abnormal and is not held under control, either obesity or chronic autointoxication will be the result.
Luncheon should be omitted unless very hungry.
BREAKFAST
Melon, peaches, or berries
Tender fish, broiled
A new potato or a bran muffin
LUNCHEON
Corn or beans
A salad—lettuce or celery
DINNER
A light soup—vegetable
Eggplant, okra, beans, or squash
Bran gems or a potato
Nuts, with a lettuce salad
First Day: Immediately on rising, drink a cup of hot water, followed by a cup of cool water. Devote as much time as possible (from three to ten minutes) to such exercises as can be endured. (See Vol. V, pp. 1343 to 1346.) Inflate lungs to their utmost capacity every third or fourth movement.
Secure a spirometer and increase the lung capacity until it registers about two hundred and fifty cubic inches. This is exceedingly important.
BREAKFAST
A cantaloup or soaked, evaporated peaches
Baked chestnuts
Bananas with cream
Bran meal gems
LUNCHEON
A salad
Carrots, squash, beets, parsnips, or turnips
A potato or lima beans
SUPPLEMENTARY LUNCHEON
(To be taken in office)
Two exceedingly ripe bananas, with nut butter and raisins
Two glasses of water
(Or the following at a restaurant or cafe)
Choice of the following vegetables—boiled onions, carrots, parsnips, squash, or tender corn
A baked potato
A glass of water
DINNER
Choice of two vegetables from the selection given for luncheon
A green salad
A baked sweet or a white potato
Two egg whites and one yolk very lightly poached
Two glasses of water
Devote about ten minutes to exercising and deep breathing just before retiring.
Second Day: The same as the first, slightly increasing or decreasing the quantity of food according to normal hunger.[Pg 875] It will probably be necessary to draw a very sharp distinction between appetite and hunger. (See Spring Menu, “No Appetite,” p. 1081.)
Third Day: The same as the first, if entirely agreeable.
If the bowels should become too lax, a small portion of rice, cooked in milk, might be taken with both the morning and the evening meal, omitting a similar quantity of other foods.
Fourth Day:
BREAKFAST
Two eggs, whipped from five to eight minutes, into which whip a rounded teaspoonful of sugar, and a dessert-spoonful of lemon juice
Half a glass of water
LUNCHEON
A vegetable salad, with a few nuts
A baked sweet potato
(These two articles should compose the entire meal)
DINNER
Spinach (cooked), or a salad of lettuce and celery with English walnuts, masticated infinitely fine
Choice of one or two fresh vegetables, including
a small, baked white potato
Fifth Day: The same as the fourth.
Sixth Day: The same as the first, repeating the diet for about two weeks.
First Day: Immediately after rising, drink a glass of cool water, and the juice of a sweet orange. Devote as much time as possible (five to ten minutes) to vigorous exercises.
BREAKFAST
A cup of hot water
One banana
Two egg whites and one yolk very lightly poached
A small, baked white potato, with butter; eat
skins and all
A small portion of wheat bran cooked five minutes
Note: If the quantity seems insufficient, a corn-meal muffin may be eaten.
LUNCHEON
Boiled onions, carrots, or turnips
A baked potato—eat skins and all
One egg boiled two minutes
DINNER
Celery, endive, or lettuce, with nuts or a simple dressing
Turnips, carrots, spinach, boiled onions—any two of these
A baked white potato, served hot with butter and salt
A portion of wheat bran cooked five minutes
A portion of gelatin, with thin cream
Just before retiring, devote from three to five minutes to exercising. Drink a glass of water, take a spoonful or two of wheat bran, and either a few California grapes or the juice of an orange.
Second Day: The same as the first, slightly varying the meals by choosing different vegetables from the following selections:
| Beans | Potatoes |
| Beets | Pumpkin |
| Cabbage | Spinach |
| Carrots | Squash |
| Onions | Turnips |
| Parsnips |
Third Day: The same as the second, adding one very ripe banana, eaten with[Pg 879] thin cream and raisins, to the morning meal, and a few nuts, if desired.
Banana, nut butter, raisins, and cream make a delicious combination. The entire breakfast could be made of these with good results.
Fourth Day: Exercise, water-drinking, and deep breathing just before retiring and just after rising, as prescribed for the first day.
BREAKFAST
A few Malaga grapes or a sweet orange
Two exceedingly ripe bananas, eaten with thin cream and nut butter
A cup of junket, or a small portion of gelatin with a very little sugar and thin cream
One egg prepared as per recipe in “Introduction to Menus” if the appetite will accept it.
(See p. 678.)
LUNCHEON
A green salad
A small portion of fish or chicken
A baked potato
A cup of hot water
DINNER
One or two fresh vegetables—choice
A glass of buttermilk with a small piece of corn bread
A small portion of gelatin with thin cream
If the bowels are not normal, a portion of wheat bran should be taken at the morning and the evening meal.
Both digestion and assimilation of food can be largely increased by daily taking[Pg 881] exercise No. 3 (see Vol. V, p. 1344), vigorously, for ten or fifteen minutes just after rising and just before retiring.
Fifth Day: Same as the fourth, slightly increasing or decreasing the quantity of food according to hunger.
Sixth Day: Same as the first, repeating, for a period of two or three weeks, the menus as given, varying the meals by choosing different vegetables in the same class as those prescribed.
| MENU I | MENU II |
| BREAKFAST | |
|
The juice of a sweet orange, or a dish of very ripe berries, with sugar only Two very ripe bananas eaten with thin cream, dates, and nuts, masticated exceedingly fine Two glasses of water or a cup of thin cocoa |
Fruit—choice One whole egg A bran meal gem or a small portion of corn bread One extremely ripe banana with figs, thin cream, and nuts |
| LUNCHEON | |
|
A lettuce and tomato salad, with nuts One vegetable—fresh peas, beans, spinach, or onions One very small, baked potato One glass of water |
One very ripe banana A spoonful or two of nuts One or two figs, or two dates One glass of water |
| DINNER | |
|
A salad of lettuce and tomatoes Choice of two vegetables—asparagus, beans, beets, onions, peas A small, baked potato A very small portion of fish, or white meat of chicken |
A salad Asparagus, or peas cooked and served in the pod A baked white potato |
Menus No. 1 are slightly heavier than Menus No. 2. Choice may be exercised between them, according to hunger, or according to activity or amount of work done.
One glass of water should be drunk at each of the dinner meals.
Two or three tablespoonfuls of wheat bran should be taken twice a week with both the morning and the evening meal. The bran should be cooked five minutes, and eaten with a spoonful of cream.
| MENU I | MENU II |
| BREAKFAST | |
|
A cantaloup One exceedingly ripe red banana, eaten with nut butter; masticate very fine Three egg whites and one yolk, poached lightly, eaten with corn or a small potato |
Two or three very ripe peaches with sugar and cream A cantaloup A bran meal gem or a small portion of corn bread Bran gems or whole wheat |
| LUNCHEON | |
|
A lettuce and tomato salad, eaten with nuts Carrots, peas, or beans |
Two glasses of buttermilk Onions, en casserole |
| DINNER | |
|
A very small portion of fresh fish A small, baked potato Green corn Spinach and corn, cooked |
Two ears of tender corn An egg, with cooked spinach, or a small portion of green salad |
From one to two glasses of water should be drunk at each of these meals.
The accumulation of gas after meals can be largely controlled by extreme mastication, very slow, deliberate eating, and copious water-drinking at meals.
If constipated, take, immediately on rising and just before retiring, a half pound of grapes, swallowing the skins, seeds and pulp. Do not masticate the seeds or pulp. If preferred, half a cup of coarse wheat bran may be taken twice daily instead of grapes.
If the bowels should become slightly lax, the seeds of the grapes should be omitted at night.
Health is Nature’s gift to the young; after that, it is a thing that must be earned.
First Day:
BREAKFAST
One glass of water
A melon
Two or three extremely ripe peaches
Three egg whites, poached very lightly
A bran meal gem
One exceedingly ripe red banana (must be black spotted), with nut butter and thin cream
LUNCHEON
One egg, whipped, mixed with a large glass of milk (A half hour later, eat two or three exceedingly ripe peaches)
DINNER
Half a glass of water
Half a cantaloup
A lettuce and tomato salad
Two medium ears of tender corn
A small portion of tender fish
Note: I would advise a spirometer for measuring the capacity of the lungs. The normal lung capacity for a man 5 feet 7 to 10 inches in height should be about 300 cubic inches, and for a woman 5 feet 3 inches, 180 to 200 cubic inches. The ability to use surplus food, which the appetite will continue to demand for some time, will depend upon the amount of exercise and deep breathing taken, and the consequent lung capacity.
Second Day: Same as the first, slightly increasing the quantity of food taken at each meal, if demanded by Normal Hunger.
Third Day:
BREAKFAST
One glass of water
Choice of melon, peaches, or plums
An exceedingly ripe banana, eaten with thin cream
One whole egg, or a small piece of broiled fish
A very small baked potato—sweet or white
LUNCHEON
One or two glasses of buttermilk
An ear of corn
DINNER
One glass of water
A small ear of tender corn—boiled
Choice of fresh green beans or tender lima beans
Spinach, or a salad or anything green
A very small portion of broiled fish (If preferred, chicken may be eaten at this meal)
A baked potato
Just before retiring, eat a few peaches or some grapes.
If sleepy or drowsy after meals, devote from one to two minutes to exercises[Pg 889] Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345), together with deep breathing, before an open window or in the fresh air.
Fourth Day: Same as the third.
Fifth Day: Same as the first, repeating these menus for about thirty days, making such variations in vegetables and fruits as demanded by normal hunger.
These menus will seem insufficient in quantity measured by appetite, but appetite, which comes from irritation of the mucous surface of the stomach, is not a safe guide.
See menus for “No Appetite,” p. 1081.
The greatest difficulty will be experienced the first week. After that, nature will begin her process of adjustment, and the patient will begin to reduce in weight and gain in strength; sleep will become more restful and the sleepy and drowsy feeling after meals will gradually disappear.
The following natural laws should be rigidly observed:
| 1 | Limit the quantity of food to the actual needs of the body |
| 2 | Thorough and complete mastication |
| 3 | An abundance of deep breathing |
| 4 | A given amount of vigorous exercise every day |
| MENU I | MENU II |
| BREAKFAST | |
|
Bananas, very ripe, baked, eaten with thin cream A spoonful or two of wheat bran One egg, whipped, to which add a very little sugar and a few drops of lemon juice |
Boiled wheat, eaten with thin cream A spoonful of nuts, with anything green in the way of a
salad—celery, lettuce, or romaine |
A cup of hot water, chocolate, cocoa, or sassafras tea may be taken after either one of these meals.
| LUNCHEON | |
|
Carrots, squash, pumpkin, beets, or turnips Sweet or white potatoes |
Same selection as Menu I (luncheon); select one vegetable, or omit vegetables entirely, and take two eggs, whipped with a little sugar and lemon juice; add a glass or two of milk |
| DINNER | |
|
A bit of anything green—celery, spinach, or lettuce eaten with oil, salt and nuts Choice of any fresh vegetable named for luncheon A baked sweet or a white potato A few nuts, and one extremely ripe banana as a dessert |
One or two of the same vegetables as in Menu I (dinner) Anything green, as a salad One egg, or a bit of fish, if desired |
For recipe for baked bananas and whipped eggs, see pp. 677 and 678, Vol. III.
BREAKFAST
Whole wheat, thoroughly cooked
Two bananas, baked, if not very ripe; serve with cream and either nut butter or nuts
LUNCHEON
Baked beans, with sauce of olive-oil, lemon juice and sugar
A cup of chocolate
DINNER
A green salad
Smelts, or any young or tender fish
A potato
An onion
Gelatin, with fruit
Vigorous exercise and deep breathing are very necessary both in decreasing weight and increasing strength. At least three hours daily should be spent in the open air, and the lungs should be filled to their utmost capacity.
The bowels should be kept in normal condition.
(See Menus for Constipation.)
BREAKFAST
Cherries, berries, cantaloup, or melon
A red banana, with nuts
One or two eggs, whipped—dash of sugar; flavor with lemon or pineapple juice
LUNCHEON
Green beans, with onion
Corn or a potato
DINNER
Celery or shredded cabbage, with nuts and oil
Sweet potatoes—butter
Corn
Melon
A glass of water or thin cocoa may be taken at each of the above meals.
BREAKFAST
A cantaloup
A banana, with raisins, cream, and nuts
An egg, cooked two minutes
A bran gem or a whole wheat cracker, or whole wheat bread
LUNCHEON
A pint of junket or two glasses of buttermilk
DINNER
A green salad, with oil and nuts
A rare omelet, rolled in scraped corn
A potato—sweet or white
A cantaloup
Immediately on rising devote five minutes to exercises and deep breathing.
BREAKFAST
Wheat bran and flaked wheat, cooked together; use a liberal service of cream
A cup of cocoa
LUNCHEON
Spinach, with egg white
A bran gem or a whole wheat muffin
A vegetable or fruit salad, with oil and nuts
DINNER
Boiled onions, parsnips, or carrots—any two of these
A baked potato
A very small portion of fish or white meat of chicken
A cup of hot water
BREAKFAST
Three or four egg whites, whipped and mixed with a pint of rich milk
Bran meal gems
LUNCHEON
Onions, en casserole
A potato
DINNER
Peas or asparagus
A morsel of dried herring and an onion, uncooked
Bran meal gems or a potato
Cheese, raisins, and nuts
BREAKFAST
Cantaloup, peaches, plums, or berries—no sugar
Whole wheat, boiled
Half a cup of wheat bran, with cream
LUNCHEON
Spinach or turnip-tops
Onions, uncooked, and a bit of dried fish
A potato
DINNER
Lettuce or celery, with nuts
Fish
Vegetable soup
Squash, carrots, or onions
A potato
BREAKFAST
Cantaloup or peaches
Baked bananas, with cream
One egg, boiled two minutes
A bran meal gem
LUNCHEON
Two glasses of buttermilk
A muffin—graham or gluten
DINNER
Vegetable soup
Celery or lettuce, with nuts
Turnips, carrots, okra, cauliflower—choice
A bran meal gem
A sweet potato
BREAKFAST
Prunes or a very ripe banana
Nuts, with raisins and cream
A sweet potato
LUNCHEON
An onion, uncooked, and a very small portion of dried fish
A bran gem
Cocoa
DINNER
Celery or slaw
Nuts
Cabbage, cauliflower, or Brussels sprouts
Carrots, parsnips, or onions
Baked beans or a potato
The person afflicted with neurasthenia should omit all beverages, except water, which should be drunk only at meals. By all means avoid overeating.
Menus for the treatment of malnutrition should be limited in quantity, and composed of the most soluble and readily digestible articles that will afford the required elements of nourishment.
BREAKFAST
Very ripe berries, without sugar and cream
Two or three egg whites, whipped, and mixed with a pint of skimmed milk
Two heaping tablespoonfuls of wheat bran, cooked, and served with a little cream
LUNCHEON
A raw Spanish onion, with a bit of dried fish
A baked potato—eat skins and all
Bran meal gems, with butter
DINNER
Lettuce or young onions
Peas or asparagus
Spinach or turnip-greens, with yolk of egg
A baked potato
A tablespoonful of wheat bran, cooked
BREAKFAST
Melon, peaches, or berries
Two very large, ripe bananas, baked; serve with cream (See recipe, page 677)
A glass of milk
LUNCHEON
Spinach or turnip-greens, with egg yolk
Bran meal gems or corn bread
A bit of onion, uncooked
DINNER
A light vegetable soup
String beans, fresh peas, tender corn—any two of these
A potato or lima beans
Gelatin (lemon or vanilla), if something sweet is desired
BREAKFAST
Cantaloup or peaches
One or two bran meal gems or a corn muffin
A glass or two of rich milk
LUNCHEON
Celery or lettuce, with either nuts or oil
Tender corn or lima beans
A potato—sweet or white
DINNER
Vegetable or cream soup
Celery, with ripe olives and nuts
Carrots, and either onions or squash (These should be cooked in a casserole dish; see page 671)
Bran meal gems or a potato
BREAKFAST
Strained orange juice—half water
Whole wheat, boiled, and served with butter (omit cream)
LUNCHEON
Three to four glasses of rich milk
Two or three tablespoonfuls of wheat bran
DINNER
Celery or vegetable salad, with nuts and oil
Turnips, carrots, winter squash, or onions; preferably en casserole
A bit of very tender fish or white meat of chicken
A potato or a corn muffin
For cooking en casserole, see p. 671, Vol. III.
The following menus should be carefully adhered to for two or three days, or until normal hunger is produced:
BREAKFAST
Prunes or dried peaches
Bananas, nuts, or nut butter
A pint of rich milk
LUNCHEON
A light vegetable, such as boiled onions, peas, or new potatoes
A glass or two of milk
DINNER
Two eggs, coddled
A baked white potato
When good digestion and normal hunger are restored, the following menus should be given:
BREAKFAST
Farina, rice, or corn hominy, with butter and a very little sugar
Fresh milk—one or two glasses
LUNCHEON
Baked potatoes
Milk
DINNER
Peas or beans, creamed onions
A potato
Rice or corn bread
Gelatin or boiled custard
Vigorous exercise and outdoor sport should be encouraged.
BREAKFAST
Cantaloup, peaches, or plums
A very rare omelet or a coddled egg
A corn-meal gem
Milk
LUNCHEON
Milk or buttermilk—buttermilk preferred
A bran gem or a whole wheat gem
DINNER
One or two vegetables
Rice or corn
Milk
A cantaloup
Drink an abundance of water.
Spend all the time possible out of doors.
Choice of the following:
| MENU I | MENU II |
| BREAKFAST | |
|
Two or three egg whites, whipped three or four minutes, into which whip a teaspoonful each of olive-oil and lemon juice, and a heaping teaspoonful of sugar. Add a cup of rich milk |
One exceedingly ripe banana, eaten with nut butter, cream, and figs or dates A glass or two of milk |
| LUNCHEON | |
|
Turnips, carrots, parsnips, squash—any two of these A bit of whole wheat bread or a baked potato Milk |
Boiled onions A bit of tender fish or an egg. (The egg might be whipped as for morning) A baked potato—sweet or white Milk |
| DINNER | |
|
Choice of one vegetable (see luncheon) One egg whipped, or a glass of milk. (Both, if the appetite will accept them) A baked potato—sweet or white |
An egg, or clabbered milk, with a little sugar A baked potato One fresh vegetable |
It would be preferable to make the entire meal (dinner) upon whipped eggs, if they appeal to the taste.
For “Choice of Menus,” see p. 683, Vol. III.
BREAKFAST
A cup of chocolate or cocoa, or warm milk
Steamed wheat, farina, or corn hominy
LUNCHEON
Vegetable soup
Fish or a potato
Milk
DINNER
One fresh vegetable
A potato
Chicken or fish
Ice-cream—very little
For primary causes of Anemia, see Lesson I, “Chart showing different dis-eases caused by Superacidity,” p. 9.
BREAKFAST
Three egg whites and one yolk, whipped, mixed with a pint of rich milk
Two or three tablespoonfuls of wheat bran, cooked, and served with thin cream
LUNCHEON
Plain wheat, boiled thoroughly, eaten with Pignolia (pine) nuts
DINNER
Fresh peas or baked beans
Buttermilk
Cheese, nuts, and raisins
Wheat bran
BREAKFAST
Melon or peaches—no sugar
Three or four glasses of fresh milk
A corn muffin
Wheat bran
LUNCHEON
Fresh corn, peas, or beans
Milk; two to four glasses
Bran
DINNER
Shelled peas or beans
A potato
Fish, eggs, or buttermilk
Bran
BREAKFAST
A pint of clabbered milk, with a sprinkle of sugar
Corn hominy or corn bread
LUNCHEON
Fish, chicken, or turkey
A potato
Cheese and nuts
DINNER
Celery with nuts
Two or three glasses of milk; buttermilk preferred
A potato
Bran
Raisins, cheese, and nuts
BREAKFAST
California grapes or prunes
Two eggs, whipped, and mixed with two or three glasses of milk
Bran meal gems
LUNCHEON
Celery with nuts
Turnips, carrots, or parsnips
A baked potato
DINNER
Boiled plain wheat or corn bread
Fish, chicken, or two or three glasses of milk (Wheat bran, if milk is taken)
A cold, in its last analysis, is merely a form of congestion throughout the capillary vessels of the body. It may have been caused by exposure—a draft of cold air blowing upon some exposed part of the body, in which case Nature closes the pores of the skin in self-defense. The poisons that are constantly being eliminated through the pores are thus prevented from escaping through these channels, and are picked up by the circulation, and carried to the lungs to be burned with oxygen. The lung capacity being too limited, or the amount of poison too great, Nature suppurates these poisons and throws them off in the form of mucus.
When a quantity of food, greater than the body can use, is taken and ingested into the circulation, the excess is carried to the lungs in the same manner as above described, and the same form of congestion and elimination takes place; therefore, colds caused by exposure and overeating are alike in every respect except their origin.[Pg 916] The experience of the writer has been that congestion, which we term colds, is caused much more frequently from overeating than from exposure.
The logical remedy in either case is to limit the quantity of food to the minimum and to confine the diet, as nearly as possible, to readily soluble and readily digestible foods, such as nuts, fruit salads, and fresh watery vegetables, taking only sufficient nitrogenous and carbohydrate compounds to balance the daily bill of fare.
The following menus given for colds may be also used in cases of la grippe, influenza, etc.:
BREAKFAST
A cup of hot water
An apple, with nuts or berries, in season
Two egg whites to one yolk, whipped or lightly poached
Clabbered milk, with a sprinkle of grated maple-sugar
A few raisins and nuts
LUNCHEON
One tuber vegetable
A baked potato or baked beans
A salad (green), with nuts or cheese
DINNER
Asparagus, turnips, beets, onions—any two of these
A potato
Whole wheat, well cooked, or a portion of wheat bran, cooked
Nut butter or thin cream
In the late spring, such vegetables as new beets, radishes, lettuce, onions, or any green salad may be eaten at either the noon or the evening meal.
These meals may be varied by choosing fresh vegetables or fruit in season.
BREAKFAST
Choice of fruit—a liberal quantity
A banana—very ripe; serve with raisins, nuts, and cream (If the banana is not very ripe, it should be baked)
LUNCHEON
A generous green salad, with grated nuts
Choice of one or two fresh vegetables
A poached egg, dropped into a baked potato
DINNER
A liberal green salad
Smelts, broiled
Tender corn
One or two fresh vegetables
A dessert of peaches, plums, berries, or any juicy fruit
From one to two glasses of water should be drunk at meals. A liberal quantity of fruit or berry juice should be taken between meals.
Vegetable soup may be served at either the noon or the evening meal, using but little fats.
Acid fruits, such as oranges, grapefruit, pineapples, lemons, and strawberries should be omitted if there is a tendency toward superacidity, intestinal fermentation, or rheumatism.
BREAKFAST
Melon or choice of fruit
Baked squash or a banana
Flaked wheat or a bran meal gem
A spoonful or two of nuts, with raisins
LUNCHEON
Two shirred eggs
An ear of tender corn
A green salad
DINNER
Choice of two fresh vegetables
Choice of corn or lima beans
Choice of a baked sweet or a white potato
A green salad—liberal portion
Gelatin or junket
Juice of orange or grapes just after rising.
BREAKFAST
A cup of hot water, sassafras tea, or malted milk
Two coddled eggs, or very tender fish, broiled
A potato or a bran gem[*]
LUNCHEON
Any fresh vegetable: Cauliflower, Brussels sprouts, cabbage, turnips
Spinach or endive
Malted milk or a cup of cocoa
DINNER
A bit of slaw or celery
Liberal portion of boiled onions
Spinach, with egg
A potato; prepared choice
All of the menus for Colds can be taken in cases of La Grippe and Influenza.
[*] See “Bran Meal,” p. 683.
The following menus, in their various groups, are composed of the most easily digested foods that will give to the body all the elements of nourishment it requires, during the several seasons of the year.
The calories of energy, remedial elements and counteractive properties these menus contain, have been very carefully compiled from long experience in the treatment of catarrh. The nutritive factors they contain are proportioned or leveled so that under ordinary conditions there will be no deficiency to produce unnatural craving, and no surplus to be decomposed and converted into mucous or catarrhal discharges.
These menus contemplate a normal body, living under normal conditions. If one should be exposed to excessive cold, the carbohydrates (sugar and starches) and fats may be slightly in[Pg 923]creased, and if exposed to excessive heat these articles should be limited somewhat below the amount prescribed. If one is engaged in heavy manual labor the proteid factor such as is contained in beans, eggs, fish, and cheese may be increased, and if performing no labor, these things should be reduced even below the amount prescribed.
These menus will have a tendency to establish normal digestion and assimilation of food, and normal elimination of waste. When this is accomplished, the instincts and various senses will suggest the quality and the quantity of food, the kind and amount of exercise, and all other natural laws that govern and control the physical organism.
Sufficient water should be drunk at each of these meals to bring the moisture[Pg 924] up to about 66 per cent of the whole. This will require from one to three ordinary glasses, depending largely upon the amount of residual water in the foods composing the meal.
See “Uses of Water in the Body,” Lesson II, Vol. I, p. 53.
See also “Water-drinking in Cases of Superacidity,” Vol. II, p. 434.
Water performs another very valuable service. When one eats too many sweets, he should drink an abundance of water. This prevents stomach-acidity, and consequent fermentation and irritation of the mucous lining of the stomach. It also prevents torpidity of the liver, which usually follows the excessive use of sweets.
Two or three glasses of water taken at an ordinary meal will all be retained and used by the body, while the same quantity of water taken from two to three hours after a meal, will nearly all pass off in the form of urine.
Sweet orange, cherries, or very ripe grapefruit just after rising.
BREAKFAST
Three or four egg whites, whipped five minutes, to which add two teaspoonfuls each of lemon juice and sugar, while whipping
One very ripe banana, or plain boiled wheat, with nuts
LUNCHEON
A green salad, with tomatoes and oil
One fresh vegetable—peas or beans
Corn bread—butter
Buttermilk
DINNER
Spinach, kale, young cabbage, or turnip-tops, cooked
One fresh vegetable, in season
A baked sweet potato
Choice tender fish, chicken, or three egg whites and one yolk, whipped, with spoonful each of sugar and of lemon juice
These menus are composed largely of proteids in their most soluble and digestible forms—a most important factor in remedial feeding, especially in cases of either stomach or nasal catarrh.
One or two glasses of water should be drunk at each of these meals. Mastication should be perfect before any water is taken into the mouth.
The bowels should be kept normal by the use of wheat bran.
For many patients suffering with nasal catarrh, the following combinations have been prescribed by the author with much success.
Choice of the following:
| MENU I | MENU II |
| BREAKFAST | |
|
Peaches or pears A baked sweet potato Half a glass of milk A baked banana |
A cantaloup or grapes One or two eggs, lightly cooked A whole wheat gem or a baked white potato A cup of cocoa |
| LUNCHEON | |
|
A lettuce salad One fresh vegetable, in season A baked potato or a very little whole wheat bread; potato preferred A banana with cream cheese and dates |
Peas, beans, or carrots A sweet or a white potato Buttermilk, with two egg whites, whipped |
| DINNER | |
|
A lettuce and tomato salad Choice of two fresh vegetables Tender fish A baked potato Plain ice-cream, provided salad is omitted |
Young onions, radishes, or celery Beets, carrots, corn, parsnips, Spanish onion, or string beans—any two of these Choice—fish, chicken, or eggs A baked potato A cantaloup |
| MENU I | MENU II |
| BREAKFAST | |
|
Grapes Bran gems One egg whipped with sugar and lemon juice A baked sweet potato |
One very ripe banana with thin cream and nut butter A pint of clabbered milk A small portion of coarse cereal—plain wheat boiled |
| LUNCHEON | |
|
A salad, or celery, with either nuts or oil Baked beans Boiled onions or carrots |
Onions cooked in a casserole dish A potato; prepared choice |
| DINNER | |
|
Carrots, onions, parsnips, squash, turnips—any two of these Choice of one of the following proteid foods: A baked potato |
One fresh vegetable A baked sweet or a white potato A very ripe banana, with either nuts and raisins or figs and cream |
Note: If the weather is very cold a dessert-spoonful or more of olive-oil should be taken just before each of these meals, and a cup of hot water at the close.
| MENU I | MENU II |
| BREAKFAST | |
|
A sweet orange A rare omelet rolled in grated nuts and cream Whole wheat bread or corn muffins A cup of chocolate |
Whole wheat or corn—boiled soft or simmered over night; serve with butter or cream A cup of chocolate |
| LUNCHEON | |
|
Baked sweet potatoes with butter A cup of chocolate |
A boiled Spanish onion A white potato, baked Two eggs, either whipped or coddled |
| DINNER | |
|
Cream of tomato soup Celery or slaw Nuts Carrots, parsnips, or turnips A baked potato Cocoa or hot water |
(Christmas or New Year’s dinner) Cream of celery soup A vegetable salad Baked or creamed potatoes Turkey or chicken—white meat—very little Baked chestnuts Cranberry sauce Ice-cream Hot chocolate |
BREAKFAST
Bananas, baked
Whole wheat or rye, boiled five or six hours
Thin cream
LUNCHEON
Any fresh vegetable—cabbage, onions, carrots
Whole wheat bread
Thin cocoa
DINNER
One egg, coddled
Rice or a potato
Boiled onions or squash
Spinach or lettuce, with nuts
For recipe for baked bananas and coddled eggs, see p. 677, Vol. III.
See “Bran Meal,” p. 683, Vol. III.
BREAKFAST
Cantaloup or peaches—no sugar
A potato—sweet or white
Clabbered milk
LUNCHEON
Corn or peas
Lima beans
A potato
A melon
DINNER
Lettuce and tomato salad, with nut-butter sauce
Peas, beans, carrots, squash, or onions
A potato—sweet or white
An egg or a very small portion of fish
BREAKFAST
Persimmons or grapes
Bran meal gems or corn bread
A glass of milk
LUNCHEON
Winter squash or a sweet potato
Baked beans or a white potato
DINNER
Lettuce or celery, with nuts
Carrots or string beans
A raw onion
A baked potato or corn bread
A spoonful or two of bran, cooked
BREAKFAST
The juice of a sweet orange
Three baked bananas or two very ripe bananas, with cream, raisins, and nuts
LUNCHEON
Eggplant and a boiled onion
A bran meal gem or a corn muffin
Nuts, with raisins
DINNER
A light vegetable soup
Turnips or cabbage, en casserole
A baked potato or bran meal gems
One or two figs, with cheese and nuts
The bowels should be kept in normal condition by the liberal use of wheat bran at each meal. The free action of the bowels is very important in all such disorders as hay fever, influenza, and colds.
BREAKFAST
Grapefruit or an orange—very ripe
Baked bananas—must be very ripe
A glass of milk
LUNCHEON
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
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
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
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.
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.
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.
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.
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.
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.
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,[Pg 948] 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.
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.
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.
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.
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 Half a cup of wheat bran, cooked An egg white, poached A banana, baked |
Grapes or orange juice Whole wheat, boiled; serve with thin cream Wheat bran |
| LUNCHEON | |
|
Spinach A potato or steamed wheat |
One glass of water Boiled onions A baked white potato |
| DINNER | |
|
A salad of lettuce and tomatoes, with oil Choice of peas, beans, or asparagus A small, baked white potato One egg or a very small portion of tender fish One glass of water |
A green salad Carrots, spinach, or onions—any two of these A baked sweet or a white potato Baked beans or rye bread One glass of water Apple tapioca or gelatin |
The bowels should be kept in normal condition by the use of clean, coarse wheat bran.
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[Pg 961] 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.
Choice of the following:
| MENU I | MENU II |
| BREAKFAST | |
|
Cantaloup, melon, or pears Steamed whole wheat or rice—sugar and cream A tablespoonful of nuts (choice) Half a glass of sour milk |
Farina, rice, or boiled wheat One tablespoonful of nuts (choice) Cream and figs A liberal portion of wheat bran |
| LUNCHEON | |
|
Spinach or boiled onion Corn bread with sweet butter Two tablespoonfuls of nuts (choice) One glass of sour milk |
One vegetable—corn, carrots, squash, or lima beans Two spoonfuls of nuts A potato |
| DINNER | |
|
Choice of lima beans or corn Corn bread and sweet butter Lettuce and fresh tomato, with dressing |
Corn, spinach, or a lettuce salad Rye bread or a potato 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.
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.
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
Choice of the following Menus:
| MENU I | MENU II |
| BREAKFAST | |
|
Melon One very ripe banana, baked One or two spoonfuls of steamed whole wheat Two glasses of water |
Choice of peaches, plums, or melon Rice or oatmeal Two very ripe bananas, baked; serve with cream Half a cup of bran |
| LUNCHEON | |
|
Choice of lima beans or baked potato One glass of milk—clabbered or buttermilk A glass of water |
Green corn Rich milk |
| DINNER | |
|
Lima beans or corn A fruit salad (made of sweet fruit), with whipped cream Two or three egg whites One or two tablespoonfuls of nuts—choice Cantaloup or melon |
Two vegetables—choice Sweet butter with either corn bread or green corn One glass of milk |
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
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.[Pg 972] 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
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[Pg 974] 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.
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.
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
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
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
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
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.
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
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
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
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 |
| Eggs | Honey | Nuts |
| Milk | Maple-sugar | Olive-oil |
| Legumes | Whole wheat | Cream |
| Rice | Butter | |
| Potatoes | ||
| Corn |
| FRUIT-SUGARS | FRESH VEGETABLES | GREEN SALADS | |||
| Figs | Oranges | Asparagus | Beets | Lettuce | |
| Raisins | Pears | Peas | Carrots | Romaine | |
| Grapes | Plums | Beans | Parsnips | Parsley | |
| Persimmons | Peaches | Green corn | Squash | Watercress | |
| Bananas | Apples | 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:
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.
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.
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
|
Cantaloup or peaches Three or four egg whites, whipped—mix with two glasses of fresh milk A spoonful of nuts (choice) |
One banana Melon or peaches with thin cream Three eggs, whipped with very little sugar and fruit juice |
| LUNCHEON | |
|
Choice of lima beans or a baked potato A salad of lettuce and fresh tomatoes, eaten with lemon juice, sugar, and a spoonful of mixed nuts Two eggs, whipped |
A very small piece of fish Boiled corn, beets, or a baked potato One fig, with cream cheese |
| DINNER | |
|
Choice of squash, boiled onions, or corn A salad of anything green One glass of buttermilk, mixed with two whipped egg whites One or two tablespoonfuls of nuts (choice) |
An ear of corn One and one-half glasses of buttermilk with egg whites Two or three very ripe peaches with cream and sugar 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
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[Pg 1002] 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.
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,[Pg 1004] 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.
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.
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.
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.
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.
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.
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
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.
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 very thoroughly, adding a little heavy cream
and a spoonful of sugar 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 |
Three extremely ripe bananas, baked in a casserole dish; serve with thin cream |
| LUNCHEON | |
|
Spinach or a green salad String beans or corn A potato |
Squash or turnips A salad (green) Baked beans |
| DINNER | |
|
A green salad or cooked spinach Boiled onions, carrots, or turnips A baked potato with fresh butter |
A small portion of fish, white meat of chicken, or an egg—egg preferred A boiled onion and a baked potato 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.
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.
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 bananas baked in a casserole dish; eat with Tunis dates and thin cream One whole egg, whipped Half a glass of milk |
Peaches or cherries One whole egg Steamed wheat—well cooked; serve with thin cream A very ripe banana with Tunis dates, cream, and nuts |
| DINNER | |
|
Two vegetables—choice of peas, beans, asparagus, onions, or beets A baked potato A very small portion of either fish or white meat of chicken |
A salad Peas in the pod (see recipe, page 679) A white potato, baked A small portion of ice-cream (optional) |
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.
| MENU I | MENU II |
|
BREAKFAST (About 9:30) |
|
|
Very ripe peaches—no sugar A cup of hot water Whole wheat, cooked very thoroughly A medium-sized baked potato, with butter |
A cup of hot water One whipped egg A portion of gelatin, with cream |
|
DINNER (About 5:30) |
|
|
Fresh peas, and either beans or asparagus Baked potatoes or tender corn One whole egg or an omelet—Spanish style One glass of water |
Two of the following vegetables—peas, beans, asparagus, boiled onions, spinach, or carrots A baked potato Half a glass of buttermilk, 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.
| MENU I | MENU II |
|
BREAKFAST |
|
|
A very ripe banana with soaked prunes One dessert-spoonful of nuts—choice One or two spoonfuls of steamed whole wheat Two eggs—prepared choice A glass of water |
Fruit—choice Two tablespoonfuls of nuts—choice Two very ripe baked bananas, with cream and nut butter One egg One or two glasses of milk Wheat bran |
|
DINNER |
|
|
Two or three fresh vegetables Tender corn A baked sweet or a white potato Junket or gelatin |
Choice of two fresh vegetables A baked sweet or a white potato A salad—lettuce or celery 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.
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.
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
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
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.
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.
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:
| PROTEIDS | CARBOHYDRATES | FATS | VEGETABLES RICH IN MINERAL 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:
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.
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)
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
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 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.
The mother should remember that her baby should never be nursed when she is[Pg 1041] 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.
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.
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
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
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
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)
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.
Grind vegetables fine, cover with water, cook ten to fifteen minutes, drain off the juice or water and serve.
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
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.
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,[Pg 1052] 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.
On rising, drink two glasses of water, eat a little of some juicy fruit, and devote as much time as possible to vigorous deep breathing exercises before dressing. In taking these movements, inflate the lungs to their fullest capacity, and hold the breath for half a minute while executing one or two movements. In this way the cell capacity of the lungs can, in many instances, be doubled. Large lung capacity is of primary importance in cases of nervousness.
Choice of the following menus:
| MENU I | MENU II | |||||||||||
| BREAKFAST | ||||||||||||
|
Half a cup of boiled wheat, with cream and nuts Two “dead ripe” bananas, baked, eaten with thin cream and three or four Tunis dates (The dates may be omitted, if desired) A cup of sassafras tea, or cocoa |
Cherries or berries with sugar and cream One whole egg, eaten with a new potato A small portion of wheat flakes, eaten with cream or butter One very ripe banana, with three or four dates, or an equivalent quantity of raisins A cup of sassafras tea, or cocoa |
|||||||||||
| LUNCHEON | ||||||||||||
|
One vegetable—choice of boiled onions, carrots, or spinach A baked potato One glass of buttermilk |
(To be taken in the office) Two extremely ripe bananas, with nuts or raisins Cream cheese with dates |
|||||||||||
| DINNER | ||||||||||||
|
A salad, if desired Two of the following vegetables:
Baked new white potatoes One or two gems made from corn-meal or wheat bran Half a glass of buttermilk |
A green salad Two of the following vegetables:
An egg, junket, or a very small portion of fish A baked white potato—eat skins and all |
|||||||||||
About two glasses of water should be drunk at each of these meals—half a glass at the beginning, a glass during the progress of the meal, and half a glass at the close.
These meals are rather liberal, and if there should be the slightest fullness experienced after eating, the quantity should be reduced. The breakfasts are light, and one might add slightly to them if they do not satisfy normal hunger.
Mastication should be perfect. Eating should be very deliberate. Avoid heavy reading or earnest conversation while eating; these disturb the flow of saliva and prevent thorough mastication.
A cup of wheat bran, well cooked, should be taken with the morning and the evening meal about twice or three times a week.
A glass of water and the juice of a sweet orange may be taken just before retiring, and exercises as prescribed.
BREAKFAST
A melon or peaches
Two or three tablespoonfuls of nuts
One very ripe banana—red variety
A baked sweet potato
One egg, either cooked two minutes, or whipped with a little sugar and lemon juice
LUNCHEON
One fresh vegetable—beans, beets, or corn
A baked sweet or a white potato
A glass of milk; buttermilk preferred
A melon or very ripe peaches
DINNER
A small green salad, with oil
Lima beans, okra, or corn
A baked potato
Figs, with cream and nuts
SUPPLEMENTARY DINNER
If there is a desire for something salty or more pungent in taste and flavor, the following menu may be used:
Fish or chicken
A potato
A fruit salad
Ice-cream—home-made
If the two-meal-a-day plan is desired, luncheon may be omitted entirely, and the proportions composing the morning meal slightly increased.
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
|
A cantaloup or peaches A small portion of boiled whole wheat, with cream Two tablespoonfuls of nuts with cream and figs One egg, either whipped or cooked two minutes |
One or two red bananas, eaten with soaked prunes and cream A liberal portion of gelatin—very little sugar |
| LUNCHEON | |
|
An ear or two of tender corn A baked sweet potato Nuts and raisins, with cream |
One fresh vegetable—choice One egg, cooked two minutes A baked potato or baked beans |
| DINNER | |
|
Endive or celery Lima beans and corn Whole wheat bread with butter A cantaloup |
Fish or lobster—a very small portion A baked potato A fruit salad Corn bread Two egg whites, whipped with a particle of sugar and eaten with gelatin |
BREAKFAST
A very little sweet juicy fruit—winter pears or grapes
One egg, prepared choice
One or two exceedingly ripe bananas, baked, eaten with cream, dates, figs, or raisins
A cup or two of cocoa
LUNCHEON
Any one or two fresh vegetables, such as:
| Beans | Peas |
| Carrots | Squash |
| Onions | Turnips |
A slice of coarse bread, or preferably a baked sweet or white potato
DINNER
One or two fresh vegetables
Choice of eggs or fish; eggs preferred
A green salad
A few nuts
One extremely ripe banana, with cream
Gelatin, with cream
First Day:
BREAKFAST
A full glass of cool water
A cup of junket, unsweetened
One whole egg, lightly poached
A very small, baked white potato
A cup of hot water
LUNCHEON
A large, boiled Spanish onion
A very rare omelet or a potato
A cup of hot water
DINNER
Green peas, served in the pod
A boiled onion
Steamed rice
Two egg whites, whipped, served with a glass of fresh milk
Just before retiring, drink half a glass of water, and devote from three to five minutes to some of the exercises shown in Vol. V, pp. 1343 to 1346. Give special attention to deep breathing.
Second Day: Same as the first, slightly increasing the quantity of food, if the quantity named does not seem sufficient.
Third Day:
BREAKFAST
Oatmeal simmered over night
Two extremely ripe bananas, baked, eaten with thin cream
Raisins, nut butter, and cream
LUNCHEON
A small portion of asparagus or green peas, with a baked white potato
A cup of junket
DINNER
Asparagus, green peas, or beans
Fish, lobster, white meat of chicken, or whipped eggs
A potato
From one and one-half to two glasses of cool water should be drunk at each of the above meals, or, if preferred, a cup or two of hot water.
Just before retiring, take vigorous deep breathing exercises.
Fourth Day: Same as the third, varying the menus by changing vegetables or fruits.
Fifth Day: Same as the first, repeating these menus so long as they appeal to the taste and satisfy normal hunger.
BREAKFAST
Peaches or cantaloup
Corn hominy, with cream
Two glasses of milk
LUNCHEON
Spinach or lettuce
Lima beans or boiled corn
A potato—sweet or white
DINNER
One fresh vegetable—choice
Buttermilk or fish
A potato
Sliced peaches or a melon
Where milk is not prescribed, I would advise drinking from one to two glasses of water at each meal.
Masticate every atom of food to extreme fineness.
BREAKFAST
A baked apple or soaked prunes
One extremely ripe banana
Plain wheat, boiled until the grains burst open
A pint of rich milk
Half a cup of wheat bran, cooked
LUNCHEON
A baked potato or baked beans
Cooked spinach or a morsel of anything green in the way of a salad
One fresh vegetable—carrots, string beans, parsnips, squash, or onions. String beans, with a Spanish onion, preferred
DINNER
Vegetable soup
A potato
Carrots, parsnips, or beans
Junket or gelatin
The following are emergency meals which may be taken once or twice a week:
EMERGENCY BREAKFAST
Whole wheat gems
A pint of milk
A cup of cocoa
(Inasmuch as milk, in small quantities, may be constipating, some bran should be taken at this meal)
EMERGENCY DINNER
Choice of the following:
a Tender fish, with baked or mashed potatoes (If something sweet is desired a very simple dessert, such as plain ice-cream, may be eaten)
b Chicken or turkey
Mashed or baked potatoes
A cup of chocolate
BREAKFAST
A cup of hot water
A few Malaga grapes or the juice of a very sweet orange
Two medium-sized, baked sweet potatoes, eaten with butter
A glass of clabbered milk, or a cup of junket, with very little sugar
A small portion of wheat bran
LUNCHEON
A small quantity of something green—endive, lettuce, or celery, eaten with nuts, oil, and a very little salt
Boiled onions, carrots, or parsnips
A baked potato
A liberal portion of gelatin
A cup of hot water
DINNER
Spinach, or a salad with oil
Turnips, beets, carrots, parsnips—any two of these
A baked potato, with baked beans or rice
A portion of junket, fish, or chicken
A portion of gelatin, with cream—optional
BREAKFAST
Half a glass of water
Choice of fruit—a small portion
Gems, cakes, or muffins made from coarse corn-meal or bran meal; serve with butter
A red banana, with cream, nuts, and raisins
Milk
LUNCHEON
Peas, beans, or lentils—dried
One green vegetable
Corn bread and butter
Buttermilk
DINNER
Cabbage, celery, lettuce, or romaine, with oil
One or two fresh vegetables—peas, potatoes, etc.
An egg, milk, fish, or gelatin—any two of these proteid foods
Rice, with honey, or raisins with cream, if something sweet is desired
Sufficient wheat bran should be taken to keep the bowels in normal condition.
BREAKFAST
Peaches, plums, cantaloup, or berries
Steamed corn, scraped from the cob. Recook lightly with whipped egg, stirring constantly
A peeled banana, baked—cream
LUNCHEON
Okra, beets, or eggplant
Salad—tomato, cucumber, and lettuce
Peas or corn
A potato—sweet or white
Note: The salad, with one vegetable, is sufficient if one is not engaged in strenuous work.
DINNER
Salad—green
Rice or corn hominy
One or two fresh vegetables
Buttermilk, junket, or fresh eggs
Cantaloup, melon, or peaches
The following menus should be adhered to for about thirty days, choosing such vegetables from the selections named as appeal most to the taste.
Choice of either set of menus may be made; that is, Menu I may be followed by Menu II at noon, returning to Menu I for dinner and so on:
| MENU I | MENU II | ||||
| BREAKFAST | |||||
|
Two eggs, cooked very lightly A small portion of boiled rice or whole wheat, eaten with cream and a very little salt A cup of wheat bran, with cream |
Choice of the following: a Two medium-sized sweet or white potatoes, eaten with butter or cream b Corn muffins, or corn hominy, with either cream or fresh butter Two eggs, cooked two minutes |
||||
| LUNCHEON | |||||
|
A large, boiled onion A liberal portion of baked beans |
Gems or whole wheat bread A pint of rich milk Half a cup of wheat bran |
||||
| DINNER | |||||
|
Choice of two of the following vegetables
A boiled white potato Choice—fish, buttermilk, or eggs Half a cup of wheat bran |
Baked navy or lima beans A baked white potato A green salad—a very small portion One fresh vegetable A glass of buttermilk |
||||
If something sweet is desired, plain ice-cream, egg custard, or gelatin may be eaten at either of the evening meals.
From one to two glasses of water should be drunk at each of these meals.
A cup of sassafras tea may be taken at breakfast. See recipe, Vol. III, p. 681.
BREAKFAST
California grapes or soaked prunes
Two eggs—prepared choice
Muffins of coarse cereal meal—butter
LUNCHEON
Corn hominy, with butter
Figs, cream, nuts
DINNER
Bean or pea soup
Whole wheat bread
Turnips, carrots, or onions
Potatoes or rice
Choice of eggs, fish, chicken, buttermilk
Gelatin or junket
Nuts, raisins, or cheese, with hard cracker
Manual labor or physical exercise is almost as important in these conditions as diet, therefore at least two hours during the day should be devoted to labor or vigorous motion of some kind, preferably useful labor, such as wood-chopping or cultivating the soil.
BREAKFAST
A bran meal gem or boiled whole wheat
One very ripe banana, baked in a very hot oven; eat with a very little butter or cream
Half a glass of rich milk
A spoonful of nut-meats
LUNCHEON
One fresh vegetable—choice; or a vegetable salad
Boiled corn, or hominy, with either butter or cream
A small portion of wheat bran
DINNER
A fresh green salad
Any fresh vegetable in season
A new baked potato
One egg, cooked two minutes, or a glass of kuymiss
If there is a slight tendency toward constipation, a tablespoonful of wheat bran should be taken immediately on rising and just before retiring. This may be taken cooked as an ordinary cereal, or uncooked in hot water.
Vigorous exercise and water-drinking before breakfast.
BREAKFAST
A melon or a very ripe peach
A banana, with cream and figs—very ripe
A liberal portion of nuts
A glass or two of milk
Note: The nuts should be masticated exceedingly fine.
LUNCHEON
Two fresh vegetables, such as:
| Asparagus | Eggplant |
| Beans | Okra |
| Carrots | Peas |
| Corn |
A potato, prepared choice, except fried
A small green salad
DINNER
A light vegetable soup
Choice of:
| Asparagus | Onions |
| Beans | Peas |
| Beets | Spinach |
Corn or a baked potato
Very tender fish, game, or chicken, if flesh food or something salty is desired
If the weather is extremely warm, all fat foods should be reduced to the minimum, and an abundance of water drunk both at meals and between meals.
At least an hour during the day should be devoted to moderate exercise and deep breathing.
In all conditions of malassimilation, there is more or less autointoxication. If the diet has been leveled or balanced, the next most important thing is exercise. The best balanced menus will not be effective in removing the causes of these conditions unless there is sufficient time devoted to exercise to create natural hunger.
BREAKFAST
A bunch of grapes (Thoroughly masticate the skins, swallowing the seeds and pulp whole
Two eggs or one glass of buttermilk
A small, baked potato, sweet or white, with fresh butter
A cup of hot water or chocolate
LUNCHEON
One fresh vegetable—carrots, parsnips, squash, or boiled onions
A baked potato
A glass of buttermilk
A cup of hot water
Note: If the occupation is sedative, the milk should be omitted.
DINNER
Cooked spinach or a very small portion of green salad
Fish, chicken, or buttermilk
A baked potato
Boiled onions, or any fresh vegetable
Corn or corn bread
A cup of hot water
Every atom of solid food herein named should be masticated to infinite fineness. Do not overeat; eat slowly and do not engage in animated conversation while eating.
Every morning and every evening, immediately on rising and just before retiring, devote from three to five minutes to vigorous deep breathing exercises. If the bowels are constipated, take a tablespoonful of wheat bran on rising; also a small bunch of grapes and a glass of water. Take a spoonful or two of wheat bran, cooked, with the breakfast and evening meals, and another spoonful in hot water just before retiring.
The quantity of bran taken should be governed by the severity of the condition. When the bowels are once regulated, the quantity may be modified, or perhaps omitted entirely.
On rising, drink two cups of hot water. This should be followed by vigorous exercise in a thoroughly ventilated room.
BREAKFAST
The strained juice of a sweet orange (Florida seedling preferred)
Two eggs, whipped very thoroughly, to which add one glass of milk and a tablespoonful each of sugar and of lemon juice
Half a cup of wheat bran
LUNCHEON
A liberal portion of baked beans
A cup of hot water or cocoa
DINNER
Carrots, parsnips, squash, or pumpkin—any two of these
Celery or slaw
A very rare omelet, rolled in grated nuts and cream
A baked potato
A very sharp distinction should be drawn between appetite and hunger. Appetite is a cultivated desire expressed through a sense of Craving. Hunger is the normal demand for food, expressed through the salivary glands. Appetite is the desire for liquor, coffee, tobacco, morphin, etc., and for food when one habitually overeats. It is expressed by an empty feeling or craving in the stomach, while hunger is felt only in the salivary glands, and in the region of the throat and the mouth. Appetite weakens the body; hunger stimulates thought and action.
Normal hunger can be produced by limiting the quantity of food below the actual needs of the body, for three or four days, or perhaps a week.
When normal hunger returns, the quantity may be increased, but the combinations should be observed for a week or two.
The following are limited menus composed of foods that will produce hunger after the third or fourth day:
On rising, devote at least five minutes to vigorous deep breathing exercise before an open window, or in the open air. Take a bit of juicy fruit and a glass of water.
BREAKFAST
Cherries or berries (very ripe); neither cream nor sugar
A banana, very ripe, eaten with two egg whites, thoroughly whipped, and a very little thin cream
LUNCHEON
A green salad
One fresh vegetable; peas or asparagus preferred
A new potato
DINNER
A green salad, with nuts
Two fresh vegetables
A whipped egg or a cup of junket
It may be well to omit the noon meal for the first three or four days.
If there is the slightest tendency toward constipation, a tablespoonful or two of wheat bran, cooked, should be taken at both the morning and the evening meal.
A glass of water should be drunk just before retiring, and at least ten minutes devoted to exercise and deep breathing.
As appetite returns, the quantity of food may be increased, and a few heavier articles added, such as coarse cereal for breakfast, and a bit of fish or an omelet for dinner.
A cup of water and a very ripe peach or plum followed by vigorous deep breathing exercises, immediately after rising.
BREAKFAST
Melon or peaches, with a very little cream
Tender ear of boiled corn, scraped from the cob, and served with butter or a spoonful of cream
LUNCHEON
Lettuce and tomato salad, with grated nuts and dressing
Corn or beans
DINNER
Cucumber and lettuce salad, with dressing
Summer squash
Lima beans
Melon
BREAKFAST
A cup of hot water
A bunch of grapes or a baked apple, without sugar
One extremely ripe banana, eaten with cream, figs, and nuts
LUNCHEON
A large Spanish onion, boiled
A baked potato (The potato should be made very hot with red pepper)
DINNER
Anything green, in the way of a salad, or a bit of spinach, cooked
A bran meal gem—fresh butter; or a baked potato
One extremely ripe banana, with cream and nuts
A bunch of grapes an hour after eating.
On rising, take the juice of an orange, a glass of water, and such exercises as have been already prescribed in the Spring Menu.
BREAKFAST
A teaspoonful of olive-oil
A pint of clabbered milk or junket
Half a cup of wheat bran, cooked, served with cream
One egg, either whipped or coddled
LUNCHEON
Soup, either vegetable or cream of tomato
A small piece of a crisp cracker
A tablespoonful of olive-oil
DINNER
Two or three bananas, peeled, and baked in a hot oven; eat with one whipped egg, to which might be added a very little whipped cream
A glass of rich milk
Half a cup of wheat bran
A glass of cool water or a cup of hot water should be drunk at each of these meals, and, as the appetite becomes normal, the egg and the milk products may be increased, and the heavier vegetables, such as sweet potatoes, baked beans, corn hominy, and plain boiled wheat may be added.
An orange or an apple, on rising
BREAKFAST
Plain wheat, boiled
Eggs or buttermilk
Nuts and raisins
LUNCHEON
Lettuce and tomatoes, with oil
Corn bread or corn hominy
Baked beans, with butter
DINNER
Soup—cream of rice or corn
Peas, asparagus, or carrots
A potato
Baked beans or lentils
A red banana, with raisins and cream
Berries, melon, or peaches, on rising
BREAKFAST
Three or four whipped eggs; add sugar to taste, and flavor with fruit-juices
A pint of milk
A corn muffin or a small portion of coarse cereal—flaked wheat
LUNCHEON
Fresh corn or shelled beans
Buttermilk
Raisins and nuts
Peaches and cream
DINNER
A small salad
Choice of one fresh vegetable:
| Beans | Peas | Lentils |
Corn bread
A sweet potato
Cottage cheese and either raisins or currants
Nuts
Plain ice-cream
Grapes, melons, or pears, on rising
BREAKFAST
Corn hominy or steamed barley; serve with butter or cream
A pint of milk
A red banana, with cream, figs, and nuts
LUNCHEON
Lentil soup
Sweet potatoes, with butter
Whole wheat bread
Dates, cream cheese, and nuts
DINNER
A salad of lettuce, tomatoes, and nuts
Green corn
Onions, en casserole
Rice steamed with raisins; serve with butter or cream
An orange, on rising
BREAKFAST
Baked chestnuts, with butter
Two or three eggs, whipped; add sugar to taste
A whole wheat muffin
A banana, with dates and cream
LUNCHEON
Baked beans
Milk
DINNER
Soup—cream of pea or corn
Squash or stewed pumpkin
Fish or an omelet
Corn bread, with butter or oil
Ripe olives, celery, nuts, and raisins
The primary purpose of fat in the diet is to produce body-heat. About three ounces of fat will maintain normal heat in the average-sized body for a period[Pg 1092] of twenty-four hours. The amount of fat taken by the athlete should be governed by exposure and temperature of the atmosphere.
The best sources of fat are butter, nuts, and salad oil.
BREAKFAST
Berries or cherries
Three or four eggs, whipped eight minutes—sugar to taste; flavor of lemon or pineapple juice. Add a pint of milk, after whipping
Very ripe bananas, with cream, nuts, and raisins
LUNCHEON
A green salad, with oil
Boiled wheat, corn hominy, or rice
Asparagus, onions, or peas
Nuts, raisins, cream cheese
DINNER
Boiled wheat
Three or four eggs, prepared as for breakfast
Ice-cream, plain
Wheat bran
BREAKFAST
Melon or peaches
A pint of junket or clabbered milk
Two eggs, whipped
Two red bananas, with cream and nuts
LUNCHEON
Two or three ears of tender corn, boiled
One fresh vegetable—peas, beans, or carrots
DINNER
A green salad, with oil and nuts
A baked potato
Corn, peas, or beans
Fish or eggs
A banana, with dates
Melon or peaches
BREAKFAST
Exceedingly ripe bananas, eaten with nut butter, dates, and cream
Two or three eggs, whipped. Add to each egg a rounded teaspoonful of sugar, and a scant spoonful of lemon juice. Whip thoroughly, and add a glass of milk to each egg
LUNCHEON
Two or three eggs, whipped, into which whip a teaspoonful each of honey and lemon juice; add a glass of milk to each egg
One or two exceedingly ripe bananas, eaten with nut butter and raisins
DINNER
A green salad or celery
A fresh vegetable, cooked—squash, carrots, parsnips, or onions
Baked beans and a baked potato
Sufficient water should be drunk at each of these meals to bring the moisture up to 66 per cent of the whole.
Tender carrots or cabbage, uncooked, may be eaten, with nuts and salt, at both luncheon and dinner.
BREAKFAST
An orange or an apple, with olive-oil
Oatmeal or boiled wheat
Three eggs, whipped—sugar to taste; fruit flavor
Cream and nuts, with raisins
LUNCHEON
Corn bread—buttermilk
A banana, with either seedless raisins or currants; cream, and either nuts or nut butter
Milk or chocolate
DINNER
Celery
Baked beans or lentils
Eggs or fish
A potato
Nuts, raisins, and either cream or ice-cream
On awaking, have the child take a glass of water and the strained juice of an orange, or a few cherries or berries; deep breathing in the open air, and such exercises as it is able to endure.
BREAKFAST
(Late)
Cherries or berries—very few
Half a cup of hot water
A heaping tablespoonful of boiled wheat, oatmeal, or rice
A whipped egg, sweetened and flavored to taste
Half a glass of milk
LUNCHEON
Two glasses of fresh milk, taken slowly—half a glass every ten or fifteen minutes
A heaping tablespoonful of wheat bran, cooked, served with cream
DINNER
Vegetable soup
A cup of water
Green peas
New potatoes
Eggs whipped, same as for breakfast—all the child will take; milk, if preferred (If milk is chosen, a tablespoonful of wheat bran should be taken to prevent constipation)
A very ripe peach or a bunch of grapes on awaking; exercise and deep breathing.
BREAKFAST
Cantaloup or peaches—very little sugar and cream
Whipped eggs, junket, or gelatin—all the child will take of either, or a portion of all
LUNCHEON
Tender corn, scraped from cob, made into a purée; season to taste
Milk and either eggs or gelatin
DINNER
Cantaloup or melon
A pint of milk, with one whipped egg
A spoonful of bran
Deep breathing in the open air just before retiring.
First Day: The first thing after rising, give the body a thorough rubbing with a coarse towel or flesh brush, and a gentle massage. Do not use water except on the face and hands.
BREAKFAST
Whip two fresh eggs very fine, adding slowly, while whipping, two teaspoonfuls of sugar, two and one-half teaspoonfuls of lemon juice, and two tablespoonfuls of cream. Add half a glass of milk to each egg and mix thoroughly
At usual breakfast hour begin taking not more than half a glass at first; in ten or fifteen minutes another half glass. Continue taking half a glass every ten or fifteen minutes until the full amount is consumed
LUNCHEON
A small, baked potato
Two eggs, prepared as for breakfast
DINNER
A glass of milk
A baked potato
Bit of any fresh vegetable that appeals to the taste
Drink liberally of water between meals or at meals. Just before retiring, rub the body with a flesh brush, or give it a massage as prescribed for the morning.
Take about one tablespoonful of coarse wheat bran at the beginning of each meal. To keep the intestines thoroughly cleansed is of primary importance. Increase the quantity until the desired result is produced, which should be an action once or twice a day.
Second Day: The same as the first, decreasing the eggs and increasing the milk.
Third Day: The same as the second, slightly varying the menus by increasing the quantity of eggs and milk, if these are agreeable, reducing the other articles correspondingly.
Fourth Day:
BREAKFAST
A glass or two of clabbered milk, slightly sweetened until it is palatable
Wheat bran, cooked
LUNCHEON
Choice of any fresh vegetable, especially such as sweet potatoes, pumpkin, or red banana, eaten with nut butter
A little cream and either dates or figs
DINNER
Fruit and nuts, prepared any way they are palatable
Fifth Day: The same as the first, repeating the diet herein given so long as it is agreeable.
The body should be rubbed with a flesh brush and given massage every morning and evening.
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
|
Two egg whites and one yolk whipped rapidly about two minutes. Add two teaspoonfuls of sugar and whip three minutes longer; then add slowly, while whipping, a teaspoonful of strained lemon juice or pineapple juice, and a very little olive-oil. Serve two egg yolks and three whites, if the appetite will accept them |
Rice boiled until very soft. Put through a colander and make into a thin purée by adding milk; sugar and cream to taste |
| LUNCHEON | |
|
Any fresh vegetable of the sweet variety, such as parsnips, sweet potatoes, squash, or pumpkin. (These may be made into a purée by putting through a colander and adding cream and sugar to taste) |
A boiled onion A potato—sweet or white Carrots or parsnips, eaten with butter and salt A cup of chocolate |
| DINNER | |
|
One or two fresh vegetables—carrots, parsnips, turnips, or onions, prepared anyway that will make them palatable Clabbered milk with a sprinkle of sugar |
Purée of rice and one egg prepared as for breakfast (Menu I) |
The articles composing these meals should be served in very small portions.
Immediately on rising, take two or three tablespoonfuls of orange juice and drink two glasses of water. If there is a tendency toward fermentation, the orange juice should be omitted.
Exercise in the open air before breakfast.
BREAKFAST
Two eggs, cooked two minutes
A small, baked potato—sweet or white
One glass of milk
A cup of water
LUNCHEON
A large, boiled onion and either green peas or asparagus
A glass of water
DINNER
A small portion of fish
A baked white potato—eat skins and all; masticate thoroughly
One or two vegetables, such as peas, beans, or asparagus
One egg white in half a glass of milk
Half a glass of water
Luncheon should be omitted unless quite hungry.
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
|
Peaches or plums Oatmeal, rice, or boiled wheat Two glasses of milk |
A portion of wheat flakes. (A spoonful or two of wheat bran cooked with the wheat flakes) One whole egg One banana, baked A glass of milk |
Note: A few very ripe berries or the juice of an orange may be taken at the beginning of each of these meals.
| LUNCHEON | |
|
One fresh vegetable A baked sweet or white potato A very small portion of fish |
Choice of one or two fresh vegetables A glass of buttermilk Corn bread—a very little |
| DINNER | |
|
Choice of two fresh vegetables Two glasses of milk or a small portion of fish Two medium-sized baked white potatoes or baked beans |
Choice of two fresh vegetables A baked white potato Two or three egg whites Baked peas, beans, or lentils |
Every atom of food composing these meals should be masticated to exceeding fineness, and two glasses of water drunk at every meal.
If something sweet is desired, a spoonful of raisins and nuts might be taken at the close of the dinner meal.
First Day: On rising, take a bunch of grapes (swallow seeds and pulp without mastication), a glass of water, and devote from eight to ten minutes to exercises Nos. 3 and 5. See Vol. V, pp. 1344 and 1345.
BREAKFAST
One or two exceedingly ripe bananas (red variety preferred), eaten with thin cream, raisins or figs, and butter
Two glasses of milk
LUNCHEON
One whole egg, boiled two minutes
Whole wheat, thoroughly cooked; nut butter
Two glasses of milk
Note: If not hungry, omit both the whole wheat and the egg and take from two to three glasses of milk. For gaining weight, this would be preferable.
DINNER
Choice of carrots, squash, turnips, or parsnips
One whole egg, boiled two minutes; or an omelet
Two medium-sized baked white potatoes
One glass of milk
Note: From one to one and one-half glasses of water should be drunk at each of these meals.
If constipated, eat two medium bunches of Concord grapes, swallowing skins, seeds and pulp without mastication. Drink a glass of water and spend from five to ten minutes in active exercise and deep breathing just before retiring.
Second Day: The same as the first, slightly increasing the quantity of food if normal hunger requires it. Bran biscuits may be taken instead of whole wheat if preferred.
Third Day: The same as the first, omitting the egg at dinner time, and substituting a small quantity of fish (smelts preferred).
Fourth Day:
BREAKFAST
A cantaloup
Half a glass of water
A small portion of oatmeal, very thoroughly cooked
Two exceedingly ripe bananas, eaten with figs, cream, and nuts
A cup of chocolate
LUNCHEON
Two eggs—prepared choice
Two medium-sized potatoes
DINNER
A salad with oil and nuts
Corn, beans, carrots, cabbage—any two of these
A potato
Junket or gelatin
Fifth Day: The same as the fourth, with the exception of dinner. At this meal a bit of fish, chicken, or an egg may be eaten.
Sixth Day: The same as the first, repeating these menus for about two weeks, making such changes as the appetite demands in vegetables and fruit only.
Eggs, milk, and sugar are the most readily convertible nutrients known to the science of food chemistry. In combination they represent the highest form of the nitrogenous (proteids and the carbohydrate) compounds, therefore to increase physical efficiency one should take as much of these as possible.
If one is under weight, it would be advisable, especially during the cold weather, to take three eggs for breakfast, four eggs with a quart of milk for luncheon, and a vegetable dinner as laid out in Menu II.
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
|
A bunch of grapes One very ripe banana with cream and nut butter A whole wheat gem, eaten with one or two very soft eggs |
Two or three eggs, whipped, to which add a teaspoonful of lemon juice, a teaspoonful each of olive-oil and sugar, and one-half glass of milk to each egg |
| LUNCHEON | |
|
One fresh vegetable A baked potato Boiled onions and a bit of fish A glass of milk or a cup of hot chocolate |
Two eggs prepared as for breakfast, Menu II |
| DINNER | |
|
Spinach or a bit of salad Clabbered milk or a bit of fish Baked beans or baked potatoes Boiled onions or carrots A cup of chocolate |
The same as dinner, Menu I, choosing either clabbered milk, fish, eggs, or white meat of chicken |
Where as many as four eggs are taken at once, a tablespoonful of cognac brandy will make the yolks more digestible and more assimilable, therefore in curative feeding its purpose is medicinal.
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
|
Cherries—sweet Corn bread, with butter A cup of hot water A glass of milk |
Berries Farina, or oatmeal with cream One whole egg Two cups of chocolate |
| LUNCHEON | |
|
Boiled rice, or corn hominy, with butter or cream. (A spoonful of sugar may be added, if desired) One or two glasses of water |
A large, boiled onion A baked white potato Corn bread Buttermilk |
| DINNER | |
|
A pint of junket A small piece of corn bread Two or three glasses of milk Half a cup of wheat bran |
A small portion of fish or chicken A baked white potato Choice of carrots or onions A green salad or a very small portion of spinach may be eaten at this meal, if desired |
Drink one or two glasses of water at each of these meals.
If the breakfast has not digested well, the noon meal should be very light. Bran gems or plain wheat bran may be eaten at each meal until the liver is performing its normal functions.
| MENU I | MENU II | ||||
| BREAKFAST | |||||
|
A cantaloup Tender corn scraped from cob—lightly cooked A glass of milk; buttermilk preferred One extremely ripe banana, eaten with nut butter, cream, and raisins |
Peaches or cantaloup Two medium-sized baked potatoes, with butter; eat skins and all Two eggs or two glasses of milk |
||||
| LUNCHEON | |||||
|
A vegetable salad Tender corn, boiled |
A green salad One fresh vegetable A bran gem Junket or gelatin |
||||
| DINNER | |||||
|
A green salad or spinach Choice of two vegetables:
A baked potato |
Choice of two fresh vegetables A baked potato A bit of fish or buttermilk One baked banana, with cream and nut butter |
||||
A liberal quantity of water should be drunk at each of these meals.
On rising, take the juice of one sweet orange
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
|
Bran meal gems, with butter Milk |
A small portion of boiled wheat, with cream One egg, either whipped or boiled two minutes |
| LUNCHEON | |
|
Two extremely ripe bananas, eaten with nut butter and raisins (Cream or cream cheese may be added, if desired) A whole wheat cracker and nut butter A glass of milk, if convenient |
Two bananas Half a dozen dates Cream cheese An ounce of nuts A cup of milk |
| DINNER | |
|
Boiled onions, and either carrots or turnips A baked white potato A glass or two of milk |
Spinach or a green salad Baked beans or a baked potato Onions, carrots, turnips, or squash One egg or a very small portion of fish |
Immediately after dinner, eat a bunch of grapes and drink a cup of hot water.
If there is a tendency toward constipation, take wheat bran just before retiring.
| MENU I | MENU II |
| BREAKFAST | |
|
Boiled wheat, with cream Two or three glasses of milk |
One exceedingly ripe banana, with thin cream and nut butter Two glasses of milk One egg |
LUNCHEON
Two exceedingly ripe bananas, with cream cheese and raisins
Whole wheat bread sandwiches, with nut butter; nuts or cream cheese, if preferred
DINNER
A green salad
One or two fresh vegetables—choice
A baked potato or corn bread
Half a cup of wheat bran, cooked; serve with cream
If the bowels should act too freely, rice, chestnuts, or sweet potatoes may be eaten liberally with the morning and the evening meal.
BREAKFAST
A baked apple
Boiled wheat or oatmeal
Wheat bran, cooked
Two whole eggs, either whipped or lightly poached
A glass or two of milk or a cup or two of chocolate
LUNCHEON
A pint of milk
Whole wheat bread
Two very ripe bananas, with nut butter or dates
DINNER
A cup of hot water
Choice of two fresh vegetables:
| Asparagus | Carrots |
| Beans | Onions |
| Beets | Peas |
A green salad
A bit of fish
One egg or a glass of buttermilk
A new potato—baked
A spoonful or two of wheat bran
A spoonful of nuts and a few dates may be eaten at each of these meals. They should be masticated very thoroughly.
On rising, take two glasses of water, a spoonful or two of wheat bran, and a bit of fruit.
First Day:
BREAKFAST
Two glasses of fresh milk
Two eggs, whipped or boiled
A small dish of whole wheat, cooked
A spoonful of wheat bran
LUNCHEON
Four glasses of milk, with hard crackers
Two eggs, cooked
A spoonful or two of wheat bran
Corn bread
(Drink two glasses of milk an hour before dinner)
DINNER
Two whipped eggs
Two glasses of milk
Two medium-sized, baked white potatoes; eat skins and all
A sauce-dish of wheat bran, cooked
Just before retiring, take two or three tablespoonfuls of wheat bran, in a little water, provided there is a tendency toward constipation; if not, this should be omitted.
Second Day: The same as the first, adding another egg to the morning meal, and a bit of fish to the evening meals.
Third Day: The same as the second.
Fourth Day: The same as the first, and so on for a period of a week or ten days.
The following menus are composed of but few articles; all of them, however, have a specific purpose.
Immediately on rising, drink a glass of water and eat a bunch of grapes, swallowing skins, seeds and pulp. Do not masticate the seeds or pulp.
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
|
Melon or pears Two or three eggs, cooked one and a half minutes A portion of whole wheat, boiled or simmered over night; serve with cream |
A melon or a bunch of grapes Two or three eggs cooked one and a half minutes Two medium-sized baked white potatoes A small portion of wheat bran, cooked |
| LUNCHEON | |
|
Two or three eggs, taken uncooked from the shell, with a little salt Whole wheat bread with nut butter A banana, eaten with either cream cheese or nut butter, and raisins or dates |
Two eggs Two exceedingly large bananas, with either nut butter or nuts, and dates or raisins |
| DINNER | |
|
Boiled onions, carrots, squash, corn, turnips, or beets—any two of these A green salad or cooked spinach, with egg A very small portion of fish or an egg A liberal portion of baked potatoes |
Same as dinner Menu I, substituting chicken for the egg or the fish, if desired |
From one to two glasses of water should be drunk at each of these meals. Mastication should be very thorough.
In the selection of articles composing the dinner, do not make them too numerous. Three or four things are sufficient.
About once a week take—
One fresh vegetable
A baked potato
One egg
Home-made ice-cream as dessert
The noon meal could consist of three or four eggs whipped with a little sugar, adding a glass of milk to each egg. Place this in a bottle and take a glass every fifteen or twenty minutes, from 12 until 2 P. M.[Pg 1129]
First Day: Immediately on rising, drink a glass of water, eat a bit of fruit, and devote from five to eight minutes to exercising and deep breathing.
BREAKFAST
Boiled wheat, with cream and nuts, or nut butter, if convenient; if not, use dairy butter
From three to four glasses of milk (A tablespoonful of ordinary wheat bran at the close of the meal)
LUNCHEON
A pint of milk
A sandwich of whole wheat bread, with nut butter and cream cheese
One or two bananas, with cream cheese, nuts, and dates
DINNER
Celery or a green salad
Carrots and boiled onions
Baked white potatoes or baked beans
A glass of buttermilk
An egg served on a baked potato
It would be advisable to drink a glass of water at the close of each meal, and, just before retiring, to drink another glass of water and to eat a bit of fruit. Take exercises as already suggested.
Second Day: Same as the first.
Third Day: Same as the second, varying the vegetables according to appetite or hunger.
Fourth Day:
BREAKFAST
Two very ripe bananas, eaten with cream and nut butter
Four or five figs, eaten with cream and nuts
Two eggs, very softly boiled, or whipped, if preferred
A potato, if something salty is desired
LUNCHEON
A sandwich, as for luncheon first day
Two eggs
Soaked prunes, or figs, with nut butter or dairy butter
DINNER
Fish, eggs, or chicken
Choice of two fresh vegetables:
| Beets | Squash |
| Carrots | Turnips, etc. |
A baked white potato or baked beans
A cup of thin cocoa or gelatin
A cup of hot water
A bit of fruit, exercise, and deep breathing just before retiring.
Fifth Day: The same as the fourth, slightly increasing or decreasing the quantity of food according to normal hunger.
Sixth Day: The same as the first, repeating the diet until there is a perceptible gain in both strength and weight. It should then be changed or modified so as to prevent the appetite from rebelling against the general plan. These changes may be made by selecting different vegetables and fruits. The heavy or proteid part of the diet should be kept about the same as prescribed so long as the work is strenuous.
BREAKFAST
A cup of hot water
A baked apple or persimmons
An omelet, lightly cooked, rolled in grated nuts and whipped cream
A coarse, cereal-meal waffle or corn bread and butter
A heaping tablespoonful of coarse wheat bran, cooked
(Honey, if something sweet is desired)
LUNCHEON
Baked beans, with olive-oil or butter
DINNER
A vegetable soup
Cabbage, cauliflower, or Brussels sprouts
A lettuce and tomato salad
A potato, corn, or lima beans
Corn bread and buttermilk
Gelatin or junket
Wheat bran
Nuts, raisins, and cheese
BREAKFAST
Melon, peaches, or cantaloup
A whole wheat muffin or a gem
A banana, with raisins, nuts, and cream
LUNCHEON
Peaches, with sugar and cream
An ear of tender corn
A glass of milk
DINNER
A green salad, with nuts
Two fresh vegetables—peas, beans, or corn
Ice-cream or ices—fruit flavor (A melon or a cantaloup, before retiring)
Two glasses of cool water should be drunk at each of these meals.
BREAKFAST
Cantaloup
Peaches, or a small portion of berries, without sugar
One or two extremely ripe bananas, eaten with nuts, cream, and raisins
Fresh milk
LUNCHEON
A green salad or spinach
Any fresh vegetable, such as squash, onions, turnips, beets, carrots, or parsnips
A new baked potato—eat skins and all
DINNER
A green salad, with tomatoes and nuts
Two vegetables—corn, peas, beans, or asparagus (The vegetables to be cooked in a casserole dish)
A potato—prepared choice
One very ripe banana, with figs and either cream cheese or fresh cream
From one to two glasses of cool water should be drunk at each of these meals.
Mastication of every atom should be complete.
Hurried eating is the most prolific cause of fermentation. Fermentation is the cause of intestinal gas, sour stomach and indigestion, also constipation and torpid liver.
Avoid stimulants such as tea, coffee, tobacco, beer, or liquors. These things excite heart activity, which causes excessive body-heat.
Avoid sweets, especially sweet soda-fountain drinks. Sugar is composed largely of carbon, and carbon is one of Nature’s greatest heat-makers.
Confine the diet largely to semi-acid fruits, fresh vegetables, green salads, milk, eggs, nuts, and a very limited quantity of bread and cereal products.
Cereal starch is the most difficult of all carbohydrate matter to digest.
Drink an abundance of pure water at meals and between meals.
Avoid all mixed-up, sweetened and charged water. There is nothing better than plain spring or distilled water.
Do not eat too many things at the same meal. Three or four articles are sufficient.
Avoid meat of all kinds, and eat a very limited quantity of fats.
By all means do not overeat. Every atom of food taken into the body that is not used must be cast off at a tremendous expense of energy. The casting-off process is what we call dis-ease.
Every housewife and mother should know enough about the chemistry of food to avoid serving at the same meal things which are chemically inharmonious.
If these simple laws were observed, sunstrokes and heat prostrations would be almost unheard of.
Summer is the time when Nature is rebuilding and revitalizing all forms of animal life; it is also the time when she is producing all of the material with which to do this building in its best and purest form, therefore summer should be the time when people are at their best. The reason they are not is because they do not understand the simple laws that govern human nutrition.
BREAKFAST
Very ripe berries, with sugar
Rare omelet, rolled in whipped cream and grated nuts
Whole wheat bread or boiled whole wheat
Rich milk
Wheat bran
LUNCHEON
Two or three eggs, whipped; add a pint of fresh milk, a dash of sugar, and a flavor of pineapple juice; drink slowly
DINNER
Fish or lobster, broiled
Potato and peas
Junket or gelatin
Nuts, raisins, and cream cheese
Chocolate
Only plain water should be drunk at these meals.
BREAKFAST
Peaches, plums, or any semiacid fruit
Whole wheat or a coarse cereal, cooked
Whipped eggs or tender fish
A whole wheat cracker
LUNCHEON
A green salad, with oil and nuts
Oysters, crabs, or lobster
A potato or whole wheat
DINNER
Carrots, peas, beans, corn—any two of these
A Spanish omelet or white meat of chicken
A potato
A glass of rich milk
A cantaloup or peaches
BREAKFAST
Peaches or cantaloup
Two or three eggs, whipped six or seven minutes; sweeten to taste and flavor with fruit-juice
A cup of junket or gelatin, unsweetened
LUNCHEON
Fish, broiled
One fresh vegetable
A potato
DINNER
Corn and either peas or beans
Fish or chicken
Buttermilk
A potato
On rising, take half a glass of grape juice and a glass of cool water. Devote about fifteen minutes to vigorous exercise and deep breathing. Before eating, take a brisk walk, thinly clad, in the open air.
First Day:
BREAKFAST
Grapes or grape juice
A small portion of plain wheat, boiled very thoroughly; serve with cream
Three fresh eggs (See Fall Menu)
A cup of junket or buttermilk
Half a glass of water
LUNCHEON
One egg, prepared as for breakfast
Two glasses of junket or buttermilk
A liberal portion of gelatin
DINNER
Celery
Broiled fish; young variety—very tender
A baked potato
One egg whipped as for breakfast
Gelatin or junket—a liberal portion
Second Day: Same as the first, reducing—unless the digestion is perfect—the amount prescribed for the noon meal.
Third Day: Same as the second, varying the meals by changing fruits, or by adding another fresh vegetable to the evening meal; but, before adding another article, eat the full amount of proteids prescribed: eggs, fish, and gelatin.
Fourth Day:
BREAKFAST
One or two ripe bananas
Raisins or figs; or nuts or nut butter
Two or three glasses of fresh milk
LUNCHEON
Baked beans or lentils, with olive-oil or fresh butter
Two or three eggs; preferably uncooked
DINNER
Two or three eggs; with two teaspoonfuls of sugar; whip seven or eight minutes; add two glasses of milk; mix thoroughly; drink slowly
Bran meal gems
Half a cup of bran, cooked
Fifth Day: Same as the fourth.
Sixth Day: Same as the first.
Seventh Day: Same as the second, repeating the menus for a period of thirty to forty days, varying them by[Pg 1144] selecting such vegetables as appeal most to the taste.
If the bowels should become constipated, take half a cup of cleansed wheat bran, cooked, with the breakfast, and, just before retiring, another half cup in hot water.
If possible, spend from two to three hours each day in the open air, taking vigorous exercise. Oxygen is nature’s great stimulant and life-giver.
Eat slowly and masticate very thoroughly.
If there is a tendency toward obesity, sugar should be omitted from the meals entirely.
Proteid foods should predominate in the diet. The following are the most soluble and readily assimilable group of proteid foods suitable for these menus, given in the order of richness and importance:
| Eggs | Shell-fish | Gelatin |
| Milk | Fish | Fowl—white meat |
| Milk products |
Transcriber’s Note:
This e-text is based on the 1914 edition. Inconsistent hyphenation (e.g., ‘semi-acid’/‘semiacid’) and spelling (‘purée’/‘puree’) have been retained.
The following passages have been corrected: