Part 57

LUNCHEON

A baked sweet potato, boiled rice, or baked beans (Make the entire meal of either of these, adding a little cream or milk to the rice, if that is chosen)

DINNER

Soup--cream of rice or pea A very small lettuce salad with oil Baked beans or lentils Rice or corn hominy A cup of junket or a whipped egg prepared as prescribed for the first day

FIFTH DAY: Same as the fourth, adding a whipped egg to the morning meal, and one or two whipped eggs to the evening meal, if faint or weak, omitting other foods in the same proportion.

SIXTH DAY: Same as the first, repeating the diet herein given, for a period of from twenty to thirty days, with variations confined to the things prescribed.

If there be no improvement by the third day, the quantity of food should be materially reduced.

SUMMER MENU

DIARRHEA--DYSENTERY

On rising, drink a glass or two of cool water.

BREAKFAST

Cantaloup, watermelon, or blackberry juice A liberal portion of boiled rice, with cream A cup of chocolate or cocoa, with very little sugar Half a glass of cool water

LUNCHEON

A liberal portion of baked sweet potato, with butter A glass of water

DINNER

Cream of rice soup Lima beans or a baked potato A glass of milk or a cup of junket Cantaloup

FALL MENU

DIARRHEA--DYSENTERY

BREAKFAST

One egg, boiled three minutes Rice, boiled plain, or baked chestnuts, served with cream and salt A cup of hot cocoa

LUNCHEON

A baked sweet potato Boiled onions Baked chestnuts, eaten with cream

DINNER

One egg or a glass of buttermilk A baked potato or baked chestnuts Turnips, string beans, or carrots Rice purée made with milk

Drink a cup of hot water at the close of each of these meals.

WINTER MENU

DIARRHEA--DYSENTERY

FIRST DAY: Immediately on rising, devote about five minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345) before an open window, or in a thoroughly ventilated room. Drink two glasses of water.