Part 26

RHEUMATISM--GOUT--LUMBAGO

SCIATICA, ARTHRITIS

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.

WINTER MENU

RHEUMATISM--GOUT--LUMBAGO

SCIATICA, ARTHRITIS

/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