Part 47

Just before retiring, repeat the exercises which have been prescribed for the morning, and, if constipated, take two or three tablespoonfuls of wheat bran in hot water.

SECOND DAY: Same as the first, slightly increasing the quantity of food, if hungry.

THIRD DAY: Same as the second, adding one or two whipped eggs for breakfast, and changing vegetables to suit the appetite for luncheon and for dinner. Nearly all vegetables such as beets, carrots, parsnips, and turnips may be substituted for one another.

FOURTH DAY:

BREAKFAST

A cup of hot water Two eggs lightly poached; or, a very rare omelet rolled in nuts and whipped cream, eaten with a whole wheat muffin A cup of chocolate A liberal portion of wheat bran, cooked and served as an ordinary cereal, with butter and cream

LUNCHEON

Three eggs. See recipe, p. 678.

DINNER

Endive, lettuce, or celery Choice of any two fresh vegetables A potato or a whole wheat gem

Exercise as prescribed for the first day.

FIFTH DAY: The same as the fourth.

SIXTH DAY: The same as the first, repeating these menus for a period of about three weeks.

For diet and general instructions in regard to nervousness, see menus for "Fermentation" and "Superacidity." See also Lesson XVII, "Nervousness--Its Cause and Cure," Vol. V, p. 1211.

MENUS FOR SUBACIDITY

SPRING MENU

INDIGESTION (CHRONIC)

BREAKFAST

A dish of very ripe berries or apricots A cup of hot water A baked white potato, served with a very little butter and salt One or two egg whites, lightly poached Half a cup of wheat bran, cooked twenty minutes

LUNCHEON

A cup of hot water Two or three bananas, baked in casserole dish. (For baked bananas, see recipe, p. 677)

DINNER

A cup of hot water Purée of peas A baked white potato, asparagus, or carrots Half a cup of wheat bran cooked, served as an ordinary cereal

A few tablespoonfuls of pineapple juice should be taken half an hour after each meal.

The above menus may be increased in quantity as the digestion improves, taking special care, however, not to overeat. Fresh vegetables, from the list given below, may be added to the noon and the evening meal, as the season advances, and the patient becomes stronger.

Asparagus Beans Brussels sprouts Cabbage Carrots Cauliflower Celery Kale Lettuce Parsnips Peas Spinach Squash

SUMMER MENU

INDIGESTION (CHRONIC)