Part 40

FALL MENU

WEAK LUNGS

TENDENCY TOWARD INTESTINAL CONGESTION

The following menus are laid out with the view of giving the greatest amount of tissue-building food which require the least effort in digestion.

There is nothing more valuable in the treatment of lung trouble than extreme deep breathing. After pure blood is made, the way to keep it pure is to keep it charged with oxygen, and the only way to do this is to breathe an abundance of fresh air into the lungs.

BREAKFAST

A bunch of grapes Three or four eggs, whipped five or six minutes, into which whip a teaspoonful of sugar, and a teaspoonful of Cognac brandy or lemon juice, to each egg

/Note/: The brandy is germicidal and aids in the digestion of the egg yolks.

LUNCHEON

From three to four eggs, prepared as for breakfast, slightly increasing the quantity of sugar and brandy. Put in a heaping teaspoonful of sugar and a dessert-spoonful of brandy, and add a full glass of milk to each egg

DINNER

Any one or two fresh vegetables, including something green, as spinach or lettuce The fresh vegetables may consist of: A baked potato Squash Onions Turnips Parsnips

The patient may have a few grapes between meals and a few an hour after dinner. He should swallow the seeds and pulp whole, and masticate and swallow the skins. He should eat plenty of fresh eggs, fresh milk, and ripe, sweet grapes. The milk and the eggs are good tissue-building foods, while sugar is a carbohydrate and makes a good winter food. The grapes are full of grape-sugar, which is an excellent nutrient, and also an aid to the digestion of other foods.

/Note/: These menus were given to a consumptive patient, and in a period of six weeks he had made a very substantial gain in both weight and strength.

WINTER MENU

WEAK LUNGS

TENDENCY TOWARD INTESTINAL CONGESTION

Take a bit of fruit, a glass of water, and a brisk walk immediately after rising.

BREAKFAST

One or two exceedingly ripe bananas, baked, eaten with cream A service of corn hominy One coddled egg, if desired A cup of chocolate, or hot water, if preferred

LUNCHEON

Vegetable soup One fresh vegetable; preferably boiled onion or carrots One or two glasses of fresh buttermilk Wheat bran

DINNER

Celery, slaw, or any green salad Steamed rice or plain boiled wheat A whipped or coddled egg, or buttermilk Nuts and raisins

A small portion of wheat bran should be taken at breakfast and just before retiring. Bran contains valuable mineral salts, and in winter can replace the chemistry of green salads.

From one to two glasses of cool water should be drunk at each of these meals.

MENUS FOR DIS-EASES OF THE SKIN

SPRING MENU