Part 17

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)

COLDS

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. 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.:

MENUS FOR COLDS

SPRING MENU

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.

SUMMER MENU

COLDS

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.