_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
A liberal portion of baked sweet potatoes, with
butter
A cup of hot water, into which put a little sugar
and cream
Figs, cream, and nuts
DINNER
A salad of lettuce, celery, or endive, with nuts
One fresh vegetable
A bit of chicken or turkey--white meat; or
shell-fish, such as lobster or crab, may be eaten
A baked potato
/Note/: The meats are given only in case there is a craving for
something salty.
Exercise and water-drinking just before retiring.
/Fourth Day/: Same as the third, varying the meals by changing
vegetables according to hunger.
/Fifth Day/: Same as the first, repeating these menus for a
period of from fifteen to twenty days, making such variations in the
vegetables as normal hunger requires.
SPRING MENU
_ANEMIA--SLUGGISH LIVER_
_RHEUMATIC TENDENCY_
Drink two glasses of water just after rising, to which add a spoonful
or two of lemon juice.
Devote as much time as possible (from three to five minutes) to
vigorous exercises, as shown in Vol. V, pp. 1343 to 1346. Hold the
breath while executing three or four movements. In this way the lung
capacity can be much increased.
Choice of the following:
MENU I MENU II
BREAKFAST
A cup of hot water Grapes or orange juice
Half a cup of wheat bran, Whole wheat, boiled; serve
cooked with thin cream
An egg white, poached Wheat bran
A banana, baked
LUNCHEON
Spinach One glass of water
A potato or steamed wheat Boiled onions
A baked white potato
DINNER
A salad of lettuce and tomatoes, A green salad
with oil Carrots, spinach, or onions--any
Choice of peas, beans, or two of these
asparagus A baked sweet or a white
A small, baked white potato potato
One egg or a very small portion Baked beans or rye bread
of tender fish One glass of water
One glass of water Apple tapioca or gelatin
The bowels should be kept in normal condition by the use of clean,
coarse wheat bran.
SUMMER MENU
_ANEMIA--SLUGGISH LIVER_
_RHEUMATIC TENDENCY_
/First Day/: On rising, take two sweet, ripe plums, and a glass
of water. Devote from one to three minutes to exercises Nos. 3 and 5
(see Vol. V, pp. 1344 and 1345), and practise deep breathing, filling
the lungs to their utmost capacity every third or fourth movement. Also
take a short, brisk walk in the open air.
BREAKFAST
(An hour later)
Four or five extremely ripe peaches, with just
a sprinkle of sugar--no cream
Two or three egg whites and one yolk, whipped
with a teaspoonful of sugar
One extremely ripe banana (black spotted),
with nuts
LUNCHEON
Two medium ears of tender green corn, thoroughly
masticated; serve with either a very little
nut butter or fresh dairy butter
DINNER
Cream of pea soup; crisp cracker--very little
A lettuce and tomato salad, or cooked spinach
An ear or two of tender green corn, or lima
beans (cooked)
A grilled sweet potato
Water should be taken as follows: Half a glass at the beginning, a
glass during the progress of the meal, and half a glass at the close.
Just before retiring, eat half a pound of very ripe grapes, swallowing
skins, seeds and pulps, or take four or five extremely ripe Japanese
plums, if they are not sweet and well ripened; grapes are preferred.
Devote about three minutes to exercises Nos. 3 and 5, together with
deep breathing.
/Second Day/: Same as the first, very slightly increasing the
quantity of food if there is the least symptom of weakness.
Every morning, immediately on rising, eat two or three peaches or
plums, and drink a glass of water.
/Third Day/:
BREAKFAST
Cantaloup
A cup of cocoa or chocolate
Choice of:
_a_ Two extremely ripe bananas, baked;
serve with thin cream (bananas must
be black spotted)
_b_ A baked potato
Two egg whites, whipped with a sprinkle of
sugar and a little lemon juice and cream
LUNCHEON
Tender corn
String beans or squash
Spinach or a green salad
A cantaloup or two exceedingly ripe peaches,
with a little sugar--no cream
DINNER
A small portion of fish or white meat of chicken,
provided there is a craving for this kind of food;
if not, confine to
Tender corn (One whole poached egg, eaten
with the corn)
One boiled onion or cooked spinach
Two glasses of water
This entire meal should be masticated very thoroughly. This is one
method of preventing supersecretion of acid, premature fermentation and
the consequent accumulation of gas.
/Fourth Day/: The same as the third, with the exception of the
evening meal, which should consist of--
A baked sweet potato--butter
Carrots or string beans, or Spanish onion
/Fifth Day/: The same as the first.
/Sixth Day/: The same as the second, repeating the diet as given
for a week or ten days.
After the fourth day these meals may be slightly varied by choosing
from the following, where vegetables are prescribed:
Beans Parsnips
Beets Peas
Carrots Squash
Corn Turnips
The patient should retire at a reasonable hour, say 10 o'clock, and
rise about 6 or 6.30; have breakfast between 7.30 and 8; luncheon
between 12 and 1, and dinner not later than 6.30 or 7.
Masticate well every mouthful of food, whether it seems to need it
or not. Even bananas need much mastication, not for the purpose of
reduction, but for the purpose of insalivation. The same rule should
apply to all cooked vegetables and soft foods.
FALL MENU
_ANEMIA--SLUGGISH LIVER_
_RHEUMATIC TENDENCY_
Choice of the following:
MENU I MENU II
BREAKFAST
Cantaloup, melon, or pears Farina, rice, or boiled wheat
Steamed whole wheat or One tablespoonful of nuts
rice--sugar and cream (choice)
A tablespoonful of nuts Cream and figs
(choice) A liberal portion of wheat
Half a glass of sour milk bran
LUNCHEON
Spinach or boiled onion One vegetable--corn, carrots,
Corn bread with sweet squash, or lima
butter beans
Two tablespoonfuls of nuts Two spoonfuls of nuts
(choice) A potato
One glass of sour milk
DINNER
Choice of lima beans or corn Corn, spinach, or a lettuce
Corn bread and sweet butter salad
Lettuce and fresh tomato, Rye bread or a potato
with dressing Whites of two eggs, whipped
or poached
Plain ice-cream, gelatin, or junket may be eaten with either of the
dinner menus.
Omit all laxative medicines. Use coarse clean wheat bran liberally,
especially with the morning and the evening meal.
WINTER MENU
_ANEMIA--SLUGGISH LIVER_
_RHEUMATIC TENDENCY_
/First Day/: Immediately on rising, drink two glasses of water,
and eat a small bunch of grapes, or two or three soaked prunes. Devote
two or three minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344
and 1345). The exercises should be taken before an open window, or in a
well-ventilated room.
BREAKFAST
A cup of hot water
Three or four egg whites and two yolks,
whipped rapidly four or five minutes with a rotary
egg beater. Whip into this a heaping teaspoonful
of sugar and a teaspoonful of olive-oil, and whip
again for two or three minutes
Flaked wheat, eaten with thin cream--small
portion
A cup of hot water
Wheat bran
LUNCHEON
Carrots or parsnips
Baked potatoes, with butter
A boiled onion
DINNER
Cream of tomato soup
Fish--small portions
Carrots, onions, parsnips, squash, turnips--one
or two of these
Potatoes, prepared choice
One exceedingly ripe banana, eaten with thin
cream and raisins
Just before retiring take two tablespoonfuls of wheat bran, and devote
four or five minutes to the above-named exercises.
/Second Day/: The same as the first.
/Third Day/: The same as the second, slightly varying the meals
according to choice of vegetables, adhering closely, however, to the
number of eggs prescribed. If olive-oil is not pleasant to the taste,
it may be omitted, and a larger quantity of butter taken with the
potatoes. It would be well to take a tablespoonful of olive-oil just
before eating, followed by half a cup of hot water, especially if the
weather is cold.
/Fourth Day/:
BREAKFAST
Whole wheat, thoroughly steamed or boiled;
serve with butter
A cup of hot water
LUNCHEON
Vegetable soup
Corn bread--butter
Cocoa
DINNER
One fresh vegetable--carrots, parsnips, turnips,
etc.
A bit of fish
A baked potato
A small portion of plain ice-cream, if something
sweet is desired
/Fifth Day/: The same as the fourth.
/Sixth Day/: The same as the first, and so on for a period of
fifteen to twenty days.
SPRING MENU
_STIFFNESS AND PAIN IN JOINTS_
_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_
Immediately on rising, drink two cups of hot water.
BREAKFAST
A cup of wheat bran, cooked ten minutes; serve
with butter, cream, and a very little salt
A cup of hot water
One or two exceedingly ripe bananas, baked,
eaten with thin cream
Two egg whites, very lightly poached
A baked potato or bran meal gems
A glass of water
LUNCHEON
A cup of junket or fresh buttermilk
A small, new potato, baked; serve with butter
A glass of water
DINNER
Choice of two of the following vegetables:
Asparagus Green peas
Beans Spinach
Baked new potatoes
A very small portion of either fish or chicken
A small cup of wheat bran, prepared as for
breakfast
A glass of water
SUMMER MENU
_STIFFNESS AND PAIN IN JOINTS_
_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_
Choice of the following Menus:
MENU I MENU II
BREAKFAST
Melon Choice of peaches, plums,
One very ripe banana, or melon
baked Rice or oatmeal
One or two spoonfuls of Two very ripe bananas,
steamed whole wheat baked; serve with cream
Two glasses of water Half a cup of bran
LUNCHEON
Choice of lima beans or Green corn
baked potato Rich milk
One glass of milk--clabbered
or buttermilk
A glass of water
DINNER
Lima beans or corn Two vegetables--choice
A fruit salad (made of Sweet butter with either
sweet fruit), with whipped corn bread or green corn
cream One glass of milk
Two or three egg whites
One or two tablespoonfuls
of nuts--choice
Cantaloup or melon
All sweets may be omitted if they do not appeal to the taste. However,
if something sweet is desired, make either the luncheon or the dinner
of vegetables and home-made ice-cream, omitting all other articles.
EMERGENCY MEAL
(To be taken in lieu of luncheon or dinner, if languid or stupid)
Two ears of tender corn
Two glasses of milk
One whipped egg
A small portion of ice-cream
Wheat bran
FALL MENU
_STIFFNESS AND PAIN IN JOINTS_
_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_
/First Day/: On rising, drink a cup or two of hot water, and
eat a half pound of grapes, the Concord or blue grapes preferred,
swallowing seeds and pulp whole, masticating and swallowing the
skins. Devote as much time as possible (from three to five minutes)
to deep breathing exercises before an open window, or in a thoroughly
ventilated room.
BREAKFAST
(Half an hour later)
Half a cup of coarse wheat bran, served as an
ordinary cereal
A bowl of clabbered milk, with a sprinkle of
maple-sugar
Bran meal gems
LUNCHEON
A glass of cool water
Baked potatoes or corn
One fresh vegetable, such as carrots, parsnips,
turnips, beets, boiled onions, or squash
Half a cup of hot water
DINNER
One or two fresh vegetables (See list suggested
for luncheon)
Choice of green salad, cooked spinach, or celery
A baked white potato--eat skins and all
One egg white, or a very small portion of either
fish or white meat of chicken; egg preferred
From one to two glasses of water should be drunk at each of these
meals--half a glass of cool water at the beginning of the meal, and
a cup of hot water at the close, would be sufficient; drink enough,
however, to make the total moisture about 66 per cent of the whole.
A tablespoonful of wheat bran should also be taken at each of the above
meals, either with a little water at the close of the meal, or cooked
and served as a cereal at the beginning of the meal. A spoonful or two
should be taken just after rising, and just before retiring, until the
bowels act normally, when the quantity may be regulated to meet the
severity of the condition.
/Second Day/: Same as the first.
/Third Day/: Same as the second, slightly increasing the food
if demanded by normal hunger, or decreasing it if there is a sense of
fullness after meals. It is always well to cease eating before hunger
is thoroughly satisfied. When the body is kept slightly hungry, it
assimilates all the food eaten, and insures natural digestion and
elimination of waste.
/Fourth Day/:
BREAKFAST
One or two exceedingly ripe bananas, with
cream and nut butter, and either raisins or
soaked prunes
A glass of milk
One egg white
Boiled wheat, with thin cream and either nuts
or nut butter
LUNCHEON
A sweet potato, with butter
Corn, fresh
A glass of milk
DINNER
Spinach, with egg white
A very small portion of fish or white meat of
chicken
A baked sweet or a white potato
A tablespoonful of olive-oil may be taken at the beginning of each of
these meals, and a cup of hot water at the close.
If the bowels have not become normal, continue taking the wheat bran
and grapes according to directions for the first day.
Observe the general rules of exercise and water-drinking just after
rising and just before retiring.
/Fifth Day/: Same as the fourth.
/Sixth Day/: Same as the first, repeating the diet herein given,
day by day, for two or three weeks.
WINTER MENU
_STIFFNESS AND PAIN IN JOINTS_
_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_
/First Day/: On rising, drink a glass or two of pure water. Take
a short, brisk walk in the open air.
BREAKFAST
A cup of hot water
One tablespoonful of olive-oil or nut oil
Two exceedingly ripe bananas (must be black
spotted), eaten with thin cream and nut butter
(A few dates, if something sweet is desired)
Two or three tablespoonfuls of wheat bran,
cooked
A potato--eat skins and all
LUNCHEON
Baked potatoes, with butter. Eat skins and all
(Make entire meal upon this)
DINNER
Stewed pumpkin or winter squash
Corn bread
Choice of beans or a baked potato
Wheat bran, cooked
A glass of milk
Just before retiring, take a brisk walk for five minutes and practise
deep breathing. Eat five or six soaked prunes.
/Second Day/: Same as the first, slightly increasing or
decreasing the quantity of food to meet the demands of normal hunger.
/Third Day/:
BREAKFAST
Prunes or dried peaches, stewed--no sugar
One egg, whipped very fine
Coarse cereal or wheat bran
LUNCHEON
Liberal portion of baked sweet or white
potatoes
DINNER
Choice of two of the following vegetables:
Beans Onions
Beets Pumpkin
Carrots Squash
Corn Turnips
A potato, prepared choice
/Fourth Day/: Same as the third, increasing or decreasing the
quantity of food according to hunger.
/Fifth Day/: Same as the first, repeating these menus for twelve
or fifteen days.
While the yolks of eggs are conducive to rheumatic tendencies, only
that portion, however, that is not naturally appropriated by the body
affect these conditions. In other words, it is the excess that is
harmful.
MENUS FOR BRIGHT'S DIS-EASE
SPRING MENU
_BRIGHT'S DIS-EASE_
BREAKFAST
Clabbered milk or two or three egg whites
Baked bananas
LUNCHEON
A Spanish onion, en casserole
Turnips or fresh peas in the pod
Two egg whites
DINNER
An onion, uncooked--small portion
Corn bread and a very small portion of dried
fish
Peas, asparagus, or turnips
A potato
SUMMER MENU
_BRIGHT'S DIS-EASE_
BREAKFAST
A melon or peaches, omitting cream
Two glasses of fresh milk
Bran meal gems
LUNCHEON
Peas or beans
Young onions
A small piece of corn bread
A glass of buttermilk
DINNER
Lettuce, with nuts
Corn or string beans
New potatoes or lima beans
Two egg whites, coddled, or cottage cheese
FALL MENU
_BRIGHT'S DIS-EASE_
On rising Concord (blue) grapes.
BREAKFAST
An omelet of two whites and one yolk, rolled in
cream and grated nuts; cook lightly
Corn-meal muffins
LUNCHEON
A sweet potato, with fresh butter
DINNER
A light vegetable soup
Celery or tender slaw
Carrots, parsnips, or turnips
A potato or fresh corn
WINTER MENU
_BRIGHT'S DIS-EASE_
BREAKFAST
A pint of clabbered milk--lukewarm
Whole wheat, boiled
Two tablespoonfuls of bran
LUNCHEON
A pint and a half of fresh milk
Corn bread--not sweetened
DINNER
Slaw, with nuts
Carrots, cauliflower, or winter squash
A potato or bran meal gems
MENUS FOR DIABETES
SPRING MENU
_DIABETES_
The diabetic patient should observe the usual rules for vigorous
exercise and deep breathing, and for copious water-drinking just after
rising and just before retiring.
The diet should consist as nearly as possible of foods in their natural
condition, such as extremely ripe fresh fruits and fresh vegetables,
and of the proteid group such as eggs, milk, cheese, gelatin, legumes,
and now and then a limited quantity of fish.
BREAKFAST
Cherries, berries, or a baked apple, without
sugar
Two or three extremely ripe bananas, with thin
cream
A spoonful or two of nuts, or nut butter
A glass of milk; clabbered milk preferred
LUNCHEON
A small portion of plain wheat, or oat groats
(grains), boiled until well done
One fresh vegetable--preferably onions, carrots,
or peas
DINNER
A liberal green salad, with nuts and oil
One or two fresh vegetables, such as peas,
asparagus, or okra
An egg or a bit of fish
A baked potato
Gelatin or junket
The bowels should be kept in normal condition at all times, either by
vigorous exercising or by the liberal use of wheat bran.
Avoid extreme acids, sweets, white bread, and heavy starches found in
cereal products.
SUMMER MENU
_DIABETES_
A glass of water and one or two very ripe peaches just after rising
and just before retiring. Devote thirty minutes, if possible, to deep
breathing and vigorous exercise.
BREAKFAST
Melon, peaches, or any sweet fresh fruit
Two eggs, whipped very thoroughly, or two
glasses of clabbered milk
Corn or a whole wheat muffin
LUNCHEON
Cauliflower, cabbage, or okra
Tender corn or string beans
Fish, chicken, egg, or clabbered milk
A baked potato
The fish, the chicken and the milk should be taken in limited
quantities; vegetables should predominate.
Mastication should be very thorough, and a glass or two of water should
be drunk at each meal.
DINNER
Vegetable soup
Salad, with nuts or oil
Corn or lima beans
A potato--sweet or white
FALL MENU
_DIABETES_
A glass or two of water and a bit of fruit just after rising, followed
by vigorous exercises and deep breathing.
BREAKFAST
Peaches, plums, or persimmons
Eggs, boiled two minutes
A bit of corn bread, bran meal gems, or a baked
potato
A cup of milk or chocolate
LUNCHEON
Two or three glasses of buttermilk
A whole wheat gem or a muffin, with nuts
DINNER
Two fresh vegetables, such as beans, beets,
Brussels sprouts, cauliflower, okra, eggplant, or
lima beans
Sliced tomatoes
A bit of green salad
Two exceedingly ripe bananas, baked--eaten
with nuts and cream
Half a cup of wheat bran
WINTER MENU
_DIABETES_
BREAKFAST
A cup of hot water
Wheat bran, cooked
Two eggs, whipped
One exceedingly ripe banana, eaten with nuts
and cream
Half a glass of cool milk
LUNCHEON
A cup of hot water
A baked potato
A large creamed onion
A cup of chocolate
DINNER
Onions, beans, carrots, or parsnips--any two
of these
One or two eggs, whipped
A portion of wheat bran, cooked, or the whole
wheat might be boiled until the grains burst open,
and served with butter and cream. This is the
best form in which cereal can be taken
MENUS FOR CONSUMPTION
_WEAK LUNGS--CONSUMPTION_
For many centuries consumption, or the various forms of tuberculosis
have preyed upon the human race, yet science has so far failed to give
us one reliable artificial remedy. We must perforce turn to Nature, the
only remedy now known being oxygen or common air.
The consumptive or tubercular patient should provide some way to live
out-of-doors, day and night, winter and summer, unless the weather is
extremely cold.
The next important factor in treating this dis-ease is food.
The diet should consist of the richest and the most readily digestible
foods, in the following groups, given in the order of their importance:
PROTEIDS CARBOHYDRATES FATS FRUIT-SUGARS
Eggs Honey Nuts Figs Oranges
Milk Maple-sugar Olive-oil Raisins Pears
Legumes Whole wheat Cream Grapes Plums
Rice Butter Persimmons Peaches
Potatoes Bananas Apples
Corn
FRESH VEGETABLES GREEN SALADS
Asparagus Beets Lettuce
Peas Carrots Romaine
Beans Parsnips Parsley
Green corn Squash Watercress
Tomatoes Celery
Turnips
Cabbage
The patient should drink an abundance of water, take vigorous exercise
and deep breathing, and eat liberally of grapes before breakfast, when
they are in season.
A spirometer should be secured, and an effort made to increase the
capacity of the lungs one cubic inch each day until their utmost
capacity has been reached.
The following menus are merely suggestive. They may be changed,
selecting the articles mentioned in the foregoing tables, when
available during the several seasons of the year:
GENERAL MENUS FOR WEAK LUNGS--CONSUMPTION
/First Day/:
BREAKFAST
A glass of clabbered milk, with a sprinkle of
sugar
Two eggs whipped very thoroughly (See
recipe, p. 678)
If constipated, take half a cup of coarse wheat bran, cooked. Serve as
a breakfast cereal with butter or cream.
LUNCHEON
Three eggs prepared as per recipe, p. 678; add
two glasses of milk; mix well; drink slowly
DINNER
Choice of two of the following vegetables:
Beets Cabbage or celery
Carrots Fresh corn or corn hominy
Lentils Navy or lima beans
Parsnips Turnips
A baked white potato, rice, or corn
One egg, prepared any way acceptable to the
taste--preferably whipped
Something green should be taken at this meal,
if possible, such as lettuce, spinach, kale, parsley,
or watercress
Home-made ice-cream, in summer, or a tablespoonful
of honey, in winter, may be eaten, if
something sweet is desired
Drink from one to two glasses of water at each of these meals, but take
no water into the mouth until mastication is perfect.
Just before retiring, drink a glass of water, and eat half a pound
of grapes, then devote from ten to fifteen minutes to deep breathing
exercises.
/Second Day/: Same as the first, slightly increasing or
decreasing the quantity of food according to hunger.
Take an additional egg the second day for the noon meal; another the
third day, then gradually decrease the quantity if the appetite rebels
against them. Do not overeat. Assimilation is the primary object to be
obtained.
/Fourth Day/: On rising, drink water and eat grapes, as
prescribed for the first day. Devote much time to moderate exercise and
deep breathing.
BREAKFAST
Two extremely ripe bananas, eaten with thin
cream and either nuts or nut butter; also two
or three figs or an equivalent quantity of raisins
A spoonful or two of whole wheat, thoroughly
cooked
LUNCHEON
A large boiled onion, and a baked white potato,
with butter and a dash of salt (If the onion cannot
be procured, take carrots or parsnips)
Drink two or three glasses of milk