Part 19

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.

MENUS FOR NASAL CATARRH

LATE SPRING AND EARLY SUMMER

NASAL CATARRH

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.

LATE SUMMER AND EARLY FALL

NASAL CATARRH

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 cantaloup or grapes A baked sweet potato One or two eggs, lightly Half a glass of milk cooked A baked banana A whole wheat gem or a baked white potato A cup of cocoa

LUNCHEON

A lettuce salad Peas, beans, or carrots One fresh vegetable, in season A sweet or a white potato A baked potato or a very Buttermilk, with two egg little whole wheat bread; whites, whipped potato preferred A banana with cream cheese and dates

DINNER

A lettuce and tomato salad Young onions, radishes, or Choice of two fresh vegetables celery Tender fish Beets, carrots, corn, parsnips, A baked potato Spanish onion, or Plain ice-cream, provided string beans--any two salad is omitted of these Choice--fish, chicken, or eggs A baked potato A cantaloup

LATE FALL AND EARLY WINTER