CURATIVE
AND
REMEDIAL MENUS
CONCLUDED
Take a cool sponge or a shower bath, a few minutes’ vigorous exercise,
and a cup of hot water just after rising.
BREAKFAST
Strained orange juice, diluted—one-half water
One egg whipped five or six minutes with a rotary
egg beater, to which add a spoonful of sugar,
a flavor of pineapple juice, and a glass of milk
Half-cup of wheat bran, cooked, and a spoonful
or two of steamed wheat
LUNCHEON
Three eggs prepared as for breakfast, adding
two glasses of milk. Drink slowly
DINNER
A two-egg omelet rolled in cream and grated nuts
Puree of peas or beans
A small baked potato
Take sufficient wheat bran night and morning to keep the bowels in
normal action.
A very ripe peach or plum, a cup of cool water, exercise and deep
breathing on rising.
BREAKFAST
Cantaloup, peaches, cherries, or any very ripe sweet fruit
Buttermilk or egg, prepared choice
A baked sweet potato
LUNCHEON
Three glasses of milk, taking one-half glass every
five or six minutes
A small portion of wheat bran, cooked
DINNER
A green salad
An ear of tender corn
One or two fresh vegetables such as onions,
beans, spinach, beets
BREAKFAST
A small portion of wheat bran, well cooked
A cup of warm milk
One egg, whipped very fine, to which add a
very little sugar and lemon juice. Take this uncooked
A few baked chestnuts eaten with butter
LUNCHEON
String beans or carrots—masticate very thoroughly
A large Spanish onion, boiled
A baked potato
Wheat bran
DINNER
Choice of tender fish or chicken
A portion of spinach
A baked potato
Onions, en casserole
A small portion of wheat bran
First Day: Drink two glasses of water immediately after
rising. Eat one-fourth pound of grapes or some juicy fruit. Devote from
three to four minutes to deep breathing exercises.
BREAKFAST
(Half hour later)
Whole wheat, cooked; serve with cream or butter
A baked sweet potato
A cup of milk
A small portion of wheat bran eaten with thin cream
LUNCHEON
A large, boiled Spanish or Bermuda onion
A small portion of carrots, thoroughly cooked
A spoonful or two of wheat bran
DINNER
A cream soup made from celery or onions
Rice made into a thick purée, or a baked potato, carrots, onions, or turnips
A spoonful or two of wheat bran
Just before retiring, take a spoonful or two of wheat bran, uncooked,
in a little water, and devote as much time as possible to deep
breathing exercises.
From one to two glasses of water should be drunk at each of the above
meals. It may be taken hot if preferred. If something hot is desired,
as a beverage, take a cup of sassafras tea with a little cream and
sugar.
Second Day: The same as the first.
Third Day: The same as the second, slightly increasing the
quantity of food if demanded by normal hunger.
Fourth Day: Exercises, water-drinking, and fruit as prescribed
for the first day.
BREAKFAST
Two extremely ripe bananas, eaten with thin
cream and nut butter or nuts masticated very
fine. (They should be baked if not exceedingly ripe)
A cup of sassafras tea or chocolate
LUNCHEON
Three glasses of buttermilk
Two beaten egg whites with three teaspoonfuls
of sugar
A tablespoonful of wheat bran
DINNER
A portion of boiled onions and tender carrots,
cooked until very soft
Two baked white potatoes eaten with a little butter
Two egg whites prepared any way they are most appetizing
A cup of water, hot or cold
Fifth Day: The same as the fourth.
Sixth Day: The same as the first, repeating the menus for a
week or two.
Such vegetables as sweet potatoes, parsnips, baked beans and pumpkin
may be added as digestion and assimilation improve.
For recipe for baked bananas, see p. 677; for cooking vegetables, see
p. 670.
Fruit-juice, a glass of water, and ten minutes devoted to vigorous
exercise and deep breathing just after rising.
BREAKFAST
Choice of fruit
A cup of hot water
Two or three exceedingly ripe bananas (red
variety preferred), eaten with raisins, nuts, and cream
LUNCHEON
A portion of fresh fish and a new baked potato
DINNER
A green salad with dressing and nuts
Peas or asparagus
A rare omelet with a dash of grated nuts
A bit of crisp corn bread or a bran meal gem
Most people afflicted with obesity are also afflicted with abnormal
appetite, therefore at the outset they may undergo some deprivation,
but if this is not yielded to, hunger will soon become normal.
The appetite for an excessive quantity of food is very much like the
appetite for coffee, intoxicants, or tobacco, and when the appetite
once becomes abnormal and is not held under control, either obesity or
chronic autointoxication will be the result.
Luncheon should be omitted unless very hungry.
BREAKFAST
Melon, peaches, or berries
Tender fish, broiled
A new potato or a bran muffin
LUNCHEON
Corn or beans
A salad—lettuce or celery
DINNER
A light soup—vegetable
Eggplant, okra, beans, or squash
Bran gems or a potato
Nuts, with a lettuce salad
First Day: Immediately on rising, drink a cup of hot water,
followed by a cup of cool water. Devote as much time as possible (from
three to ten minutes) to such exercises as can be endured. (See Vol. V,
pp. 1343 to 1346.) Inflate lungs to their utmost capacity every third
or fourth movement.
Secure a spirometer and increase the lung capacity until it registers
about two hundred and fifty cubic inches. This is exceedingly important.
BREAKFAST
A cantaloup or soaked, evaporated peaches
Baked chestnuts
Bananas with cream
Bran meal gems
LUNCHEON
A salad
Carrots, squash, beets, parsnips, or turnips
A potato or lima beans
SUPPLEMENTARY LUNCHEON
(To be taken in office)
Two exceedingly ripe bananas, with nut butter
and raisins
Two glasses of water
(Or the following at a restaurant or cafe)
Choice of the following vegetables—boiled onions,
carrots, parsnips, squash, or tender corn
A baked potato
A glass of water
DINNER
Choice of two vegetables from the selection
given for luncheon
A green salad
A baked sweet or a white potato
Two egg whites and one yolk very lightly poached
Two glasses of water
Devote about ten minutes to exercising and deep breathing just before
retiring.
Second Day: The same as the first, slightly increasing or
decreasing the quantity of food according to normal hunger. It will
probably be necessary to draw a very sharp distinction between appetite
and hunger. (See Spring Menu, “No Appetite,” p. 1081.)
Third Day: The same as the first, if entirely agreeable.
If the bowels should become too lax, a small portion of rice, cooked
in milk, might be taken with both the morning and the evening meal,
omitting a similar quantity of other foods.
Fourth Day:
BREAKFAST
Two eggs, whipped from five to eight minutes,
into which whip a rounded teaspoonful of sugar,
and a dessert-spoonful of lemon juice
Half a glass of water
LUNCHEON
A vegetable salad, with a few nuts
A baked sweet potato
(These two articles should compose the entire meal)
DINNER
Spinach (cooked), or a salad of lettuce and
celery with English walnuts, masticated infinitely fine
Choice of one or two fresh vegetables, including
a small, baked white potato
Fifth Day: The same as the fourth.
Sixth Day: The same as the first, repeating the diet for about
two weeks.
First Day: Immediately after rising, drink a glass of cool
water, and the juice of a sweet orange. Devote as much time as possible
(five to ten minutes) to vigorous exercises.
BREAKFAST
A cup of hot water
One banana
Two egg whites and one yolk very lightly poached
A small, baked white potato, with butter; eat
skins and all
A small portion of wheat bran cooked five minutes
Note: If the quantity seems insufficient, a corn-meal muffin
may be eaten.
LUNCHEON
Boiled onions, carrots, or turnips
A baked potato—eat skins and all
One egg boiled two minutes
DINNER
Celery, endive, or lettuce, with nuts or a simple dressing
Turnips, carrots, spinach, boiled onions—any
two of these
A baked white potato, served hot with butter
and salt
A portion of wheat bran cooked five minutes
A portion of gelatin, with thin cream
Just before retiring, devote from three to five minutes to exercising.
Drink a glass of water, take a spoonful or two of wheat bran, and
either a few California grapes or the juice of an orange.
Second Day: The same as the first, slightly varying the meals
by choosing different vegetables from the following selections:
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Beans
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Potatoes
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Beets
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Pumpkin
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Cabbage
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Spinach
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Carrots
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Squash
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Onions
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Turnips
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Parsnips
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Third Day: The same as the second, adding one very ripe
banana, eaten with thin cream and raisins, to the morning meal, and a
few nuts, if desired.
Banana, nut butter, raisins, and cream make a delicious combination.
The entire breakfast could be made of these with good results.
Fourth Day: Exercise, water-drinking, and deep breathing just
before retiring and just after rising, as prescribed for the first day.
BREAKFAST
A few Malaga grapes or a sweet orange
Two exceedingly ripe bananas, eaten with
thin cream and nut butter
A cup of junket, or a small portion of gelatin
with a very little sugar and thin cream
One egg prepared as per recipe in “Introduction
to Menus” if the appetite will accept it.
(See p. 678.)
LUNCHEON
A green salad
A small portion of fish or chicken
A baked potato
A cup of hot water
DINNER
One or two fresh vegetables—choice
A glass of buttermilk with a small piece of
corn bread
A small portion of gelatin with thin cream
If the bowels are not normal, a portion of wheat bran should be taken
at the morning and the evening meal.
Both digestion and assimilation of food can be largely increased by
daily taking exercise No. 3 (see Vol. V, p. 1344), vigorously, for ten
or fifteen minutes just after rising and just before retiring.
Fifth Day: Same as the fourth, slightly increasing or
decreasing the quantity of food according to hunger.
Sixth Day: Same as the first, repeating, for a period of two
or three weeks, the menus as given, varying the meals by choosing
different vegetables in the same class as those prescribed.
Menus No. 1 are slightly heavier than Menus No. 2. Choice may be
exercised between them, according to hunger, or according to activity
or amount of work done.
One glass of water should be drunk at each of the dinner meals.
Two or three tablespoonfuls of wheat bran should be taken twice a week
with both the morning and the evening meal. The bran should be cooked
five minutes, and eaten with a spoonful of cream.
From one to two glasses of water should be drunk at each of these meals.
The accumulation of gas after meals can be largely controlled by
extreme mastication, very slow, deliberate eating, and copious
water-drinking at meals.
If constipated, take, immediately on rising and just before retiring,
a half pound of grapes, swallowing the skins, seeds and pulp. Do not
masticate the seeds or pulp. If preferred, half a cup of coarse wheat
bran may be taken twice daily instead of grapes.
If the bowels should become slightly lax, the seeds of the grapes
should be omitted at night.
Health is Nature’s gift to the young; after that, it is a thing that
must be earned.
First Day:
BREAKFAST
One glass of water
A melon
Two or three extremely ripe peaches
Three egg whites, poached very lightly
A bran meal gem
One exceedingly ripe red banana (must be black
spotted), with nut butter and thin cream
LUNCHEON
One egg, whipped, mixed with a large glass of milk
(A half hour later, eat two or three exceedingly ripe peaches)
DINNER
Half a glass of water
Half a cantaloup
A lettuce and tomato salad
Two medium ears of tender corn
A small portion of tender fish
Note: I would advise a spirometer for measuring the capacity
of the lungs. The normal lung capacity for a man 5 feet 7 to 10 inches
in height should be about 300 cubic inches, and for a woman 5 feet 3
inches, 180 to 200 cubic inches. The ability to use surplus food, which
the appetite will continue to demand for some time, will depend upon
the amount of exercise and deep breathing taken, and the consequent
lung capacity.
Second Day: Same as the first, slightly increasing the
quantity of food taken at each meal, if demanded by Normal
Hunger.
Third Day:
BREAKFAST
One glass of water
Choice of melon, peaches, or plums
An exceedingly ripe banana, eaten with thin cream
One whole egg, or a small piece of broiled fish
A very small baked potato—sweet or white
LUNCHEON
One or two glasses of buttermilk
An ear of corn
DINNER
One glass of water
A small ear of tender corn—boiled
Choice of fresh green beans or tender lima beans
Spinach, or a salad or anything green
A very small portion of broiled fish (If preferred,
chicken may be eaten at this meal)
A baked potato
Just before retiring, eat a few peaches or some grapes.
If sleepy or drowsy after meals, devote from one to two minutes to
exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345), together with
deep breathing, before an open window or in the fresh air.
Fourth Day: Same as the third.
Fifth Day: Same as the first, repeating these menus for
about thirty days, making such variations in vegetables and fruits as
demanded by normal hunger.
These menus will seem insufficient in quantity measured by appetite,
but appetite, which comes from irritation of the mucous surface of the
stomach, is not a safe guide.
See menus for “No Appetite,” p. 1081.
The greatest difficulty will be experienced the first week. After that,
nature will begin her process of adjustment, and the patient will
begin to reduce in weight and gain in strength; sleep will become more
restful and the sleepy and drowsy feeling after meals will gradually
disappear.
The following natural laws should be rigidly observed:
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1
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Limit the quantity of food to the actual needs of the body
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2
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Thorough and complete mastication
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3
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An abundance of deep breathing
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4
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A given amount of vigorous exercise every day
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A cup of hot water, chocolate, cocoa, or sassafras tea may be taken
after either one of these meals.
For recipe for baked bananas and whipped eggs, see pp. 677 and 678,
Vol. III.
BREAKFAST
Whole wheat, thoroughly cooked
Two bananas, baked, if not very ripe; serve with cream
and either nut butter or nuts
LUNCHEON
Baked beans, with sauce of olive-oil, lemon juice and sugar
A cup of chocolate
DINNER
A green salad
Smelts, or any young or tender fish
A potato
An onion
Gelatin, with fruit
Vigorous exercise and deep breathing are very necessary both in
decreasing weight and increasing strength. At least three hours daily
should be spent in the open air, and the lungs should be filled to
their utmost capacity.
The bowels should be kept in normal condition.
(See Menus for Constipation.)
BREAKFAST
Cherries, berries, cantaloup, or melon
A red banana, with nuts
One or two eggs, whipped—dash of sugar; flavor with
lemon or pineapple juice
LUNCHEON
Green beans, with onion
Corn or a potato
DINNER
Celery or shredded cabbage, with nuts and oil
Sweet potatoes—butter
Corn
Melon
A glass of water or thin cocoa may be taken at each of the above meals.
BREAKFAST
A cantaloup
A banana, with raisins, cream, and nuts
An egg, cooked two minutes
A bran gem or a whole wheat cracker, or whole wheat bread
LUNCHEON
A pint of junket or two glasses of buttermilk
DINNER
A green salad, with oil and nuts
A rare omelet, rolled in scraped corn
A potato—sweet or white
A cantaloup
Immediately on rising devote five minutes to exercises and deep
breathing.
BREAKFAST
Wheat bran and flaked wheat, cooked together; use a
liberal service of cream
A cup of cocoa
LUNCHEON
Spinach, with egg white
A bran gem or a whole wheat muffin
A vegetable or fruit salad, with oil and nuts
DINNER
Boiled onions, parsnips, or carrots—any two of these
A baked potato
A very small portion of fish or white meat of chicken
A cup of hot water
BREAKFAST
Three or four egg whites, whipped and mixed with a pint
of rich milk
Bran meal gems
LUNCHEON
Onions, en casserole
A potato
DINNER
Peas or asparagus
A morsel of dried herring and an onion, uncooked
Bran meal gems or a potato
Cheese, raisins, and nuts
BREAKFAST
Cantaloup, peaches, plums, or berries—no sugar
Whole wheat, boiled
Half a cup of wheat bran, with cream
LUNCHEON
Spinach or turnip-tops
Onions, uncooked, and a bit of dried fish
A potato
DINNER
Lettuce or celery, with nuts
Fish
Vegetable soup
Squash, carrots, or onions
A potato
BREAKFAST
Cantaloup or peaches
Baked bananas, with cream
One egg, boiled two minutes
A bran meal gem
LUNCHEON
Two glasses of buttermilk
A muffin—graham or gluten
DINNER
Vegetable soup
Celery or lettuce, with nuts
Turnips, carrots, okra, cauliflower—choice
A bran meal gem
A sweet potato
BREAKFAST
Prunes or a very ripe banana
Nuts, with raisins and cream
A sweet potato
LUNCHEON
An onion, uncooked, and a very small portion of dried fish
A bran gem
Cocoa
DINNER
Celery or slaw
Nuts
Cabbage, cauliflower, or Brussels sprouts
Carrots, parsnips, or onions
Baked beans or a potato
The person afflicted with neurasthenia should omit all beverages,
except water, which should be drunk only at meals. By all means avoid
overeating.
Menus for the treatment of malnutrition should be limited in quantity,
and composed of the most soluble and readily digestible articles that
will afford the required elements of nourishment.
BREAKFAST
Very ripe berries, without sugar and cream
Two or three egg whites, whipped, and mixed with a pint
of skimmed milk
Two heaping tablespoonfuls of wheat bran, cooked, and
served with a little cream
LUNCHEON
A raw Spanish onion, with a bit of dried fish
A baked potato—eat skins and all
Bran meal gems, with butter
DINNER
Lettuce or young onions
Peas or asparagus
Spinach or turnip-greens, with yolk of egg
A baked potato
A tablespoonful of wheat bran, cooked
BREAKFAST
Melon, peaches, or berries
Two very large, ripe bananas, baked; serve with cream
(See recipe, page 677)
A glass of milk
LUNCHEON
Spinach or turnip-greens, with egg yolk
Bran meal gems or corn bread
A bit of onion, uncooked
DINNER
A light vegetable soup
String beans, fresh peas, tender corn—any two
of these
A potato or lima beans
Gelatin (lemon or vanilla), if something sweet is desired
BREAKFAST
Cantaloup or peaches
One or two bran meal gems or a corn muffin
A glass or two of rich milk
LUNCHEON
Celery or lettuce, with either nuts or oil
Tender corn or lima beans
A potato—sweet or white
DINNER
Vegetable or cream soup
Celery, with ripe olives and nuts
Carrots, and either onions or squash (These should be
cooked in a casserole dish; see page 671)
Bran meal gems or a potato
BREAKFAST
Strained orange juice—half water
Whole wheat, boiled, and served with butter (omit cream)
LUNCHEON
Three to four glasses of rich milk
Two or three tablespoonfuls of wheat bran
DINNER
Celery or vegetable salad, with nuts and oil
Turnips, carrots, winter squash, or onions; preferably
en casserole
A bit of very tender fish or white meat of chicken
A potato or a corn muffin
For cooking en casserole, see p. 671, Vol. III.
The following menus should be carefully adhered to for two or three
days, or until normal hunger is produced:
BREAKFAST
Prunes or dried peaches
Bananas, nuts, or nut butter
A pint of rich milk
LUNCHEON
A light vegetable, such as boiled onions, peas, or
new potatoes
A glass or two of milk
DINNER
Two eggs, coddled
A baked white potato
When good digestion and normal hunger are restored, the following menus
should be given:
BREAKFAST
Farina, rice, or corn hominy, with butter and a very
little sugar
Fresh milk—one or two glasses
LUNCHEON
DINNER
Peas or beans, creamed onions
A potato
Rice or corn bread
Gelatin or boiled custard
Vigorous exercise and outdoor sport should be encouraged.
BREAKFAST
Cantaloup, peaches, or plums
A very rare omelet or a coddled egg
A corn-meal gem
Milk
LUNCHEON
Milk or buttermilk—buttermilk preferred
A bran gem or a whole wheat gem
DINNER
One or two vegetables
Rice or corn
Milk
A cantaloup
Drink an abundance of water.
Spend all the time possible out of doors.
Choice of the following:
It would be preferable to make the entire meal (dinner) upon whipped
eggs, if they appeal to the taste.
For “Choice of Menus,” see p. 683, Vol. III.
BREAKFAST
A cup of chocolate or cocoa, or warm milk
Steamed wheat, farina, or corn hominy
LUNCHEON
Vegetable soup
Fish or a potato
Milk
DINNER
One fresh vegetable
A potato
Chicken or fish
Ice-cream—very little
For primary causes of Anemia, see Lesson I, “Chart showing different
dis-eases caused by Superacidity,” p. 9.
BREAKFAST
Three egg whites and one yolk, whipped, mixed with a
pint of rich milk
Two or three tablespoonfuls of wheat bran, cooked, and
served with thin cream
LUNCHEON
Plain wheat, boiled thoroughly, eaten with Pignolia
(pine) nuts
DINNER
Fresh peas or baked beans
Buttermilk
Cheese, nuts, and raisins
Wheat bran
BREAKFAST
Melon or peaches—no sugar
Three or four glasses of fresh milk
A corn muffin
Wheat bran
LUNCHEON
Fresh corn, peas, or beans
Milk; two to four glasses
Bran
DINNER
Shelled peas or beans
A potato
Fish, eggs, or buttermilk
Bran
BREAKFAST
A pint of clabbered milk, with a sprinkle of sugar
Corn hominy or corn bread
LUNCHEON
Fish, chicken, or turkey
A potato
Cheese and nuts
DINNER
Celery with nuts
Two or three glasses of milk; buttermilk preferred
A potato
Bran
Raisins, cheese, and nuts
BREAKFAST
California grapes or prunes
Two eggs, whipped, and mixed with two or three glasses
of milk
Bran meal gems
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)
Cause 1
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.
Cause 2
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
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.
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.
Vegetable soup may be served at either the noon or the evening meal,
using but little fats.
Acid fruits, such as oranges, grapefruit, pineapples, lemons,
and strawberries should be omitted if there is a tendency toward
superacidity, intestinal fermentation, or rheumatism.
BREAKFAST
Melon or choice of fruit
Baked squash or a banana
Flaked wheat or a bran meal gem
A spoonful or two of nuts, with raisins
LUNCHEON
Two shirred eggs
An ear of tender corn
A green salad
DINNER
Choice of two fresh vegetables
Choice of corn or lima beans
Choice of a baked sweet or a white potato
A green salad—liberal portion
Gelatin or junket
Juice of orange or grapes just after rising.
BREAKFAST
A cup of hot water, sassafras tea, or malted milk
Two coddled eggs, or very tender fish, broiled
A potato or a bran gem[*]
LUNCHEON
Any fresh vegetable: Cauliflower, Brussels sprouts,
cabbage, turnips
Spinach or endive
Malted milk or a cup of cocoa
DINNER
A bit of slaw or celery
Liberal portion of boiled onions
Spinach, with egg
A potato; prepared choice
All of the menus for Colds can be taken in cases of La Grippe and
Influenza.
The following menus, in their various groups, are composed of the most
easily digested foods that will give to the body all the elements of
nourishment it requires, during the several seasons of the year.
The calories of energy, remedial elements and counteractive properties
these menus contain, have been very carefully compiled from long
experience in the treatment of catarrh. The nutritive factors they
contain are proportioned or leveled so that under ordinary conditions
there will be no deficiency to produce unnatural craving, and no
surplus to be decomposed and converted into mucous or catarrhal
discharges.
These menus contemplate a normal body, living under normal conditions.
If one should be exposed to excessive cold, the carbohydrates (sugar
and starches) and fats may be slightly increased, and if exposed to
excessive heat these articles should be limited somewhat below the
amount prescribed. If one is engaged in heavy manual labor the proteid
factor such as is contained in beans, eggs, fish, and cheese may be
increased, and if performing no labor, these things should be reduced
even below the amount prescribed.
These menus will have a tendency to establish normal digestion and
assimilation of food, and normal elimination of waste. When this is
accomplished, the instincts and various senses will suggest the quality
and the quantity of food, the kind and amount of exercise, and all
other natural laws that govern and control the physical organism.
Sufficient water should be drunk at each of these meals to bring the
moisture up to about 66 per cent of the whole. This will require from
one to three ordinary glasses, depending largely upon the amount of
residual water in the foods composing the meal.
See “Uses of Water in the Body,” Lesson II, Vol. I, p. 53.
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.
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.
For many patients suffering with nasal catarrh, the following
combinations have been prescribed by the author with much success.
Choice of the following:
Note: If the weather is very cold a dessert-spoonful or more
of olive-oil should be taken just before each of these meals, and a cup
of hot water at the close.
BREAKFAST
Bananas, baked
Whole wheat or rye, boiled five or six hours
Thin cream
LUNCHEON
Any fresh vegetable—cabbage, onions, carrots
Whole wheat bread
Thin cocoa
DINNER
One egg, coddled
Rice or a potato
Boiled onions or squash
Spinach or lettuce, with nuts
For recipe for baked bananas and coddled eggs, see p. 677, Vol. III.
See “Bran Meal,” p. 683, Vol. III.
BREAKFAST
Cantaloup or peaches—no sugar
A potato—sweet or white
Clabbered milk
LUNCHEON
Corn or peas
Lima beans
A potato
A melon
DINNER
Lettuce and tomato salad, with nut-butter sauce
Peas, beans, carrots, squash, or onions
A potato—sweet or white
An egg or a very small portion of fish
BREAKFAST
Persimmons or grapes
Bran meal gems or corn bread
A glass of milk
LUNCHEON
Winter squash or a sweet potato
Baked beans or a white potato
DINNER
Lettuce or celery, with nuts
Carrots or string beans
A raw onion
A baked potato or corn bread
A spoonful or two of bran, cooked
BREAKFAST
The juice of a sweet orange
Three baked bananas or two very ripe bananas, with
cream, raisins, and nuts
LUNCHEON
Eggplant and a boiled onion
A bran meal gem or a corn muffin
Nuts, with raisins
DINNER
A light vegetable soup
Turnips or cabbage, en casserole
A baked potato or bran meal gems
One or two figs, with cheese and nuts
The bowels should be kept in normal condition by the liberal use
of wheat bran at each meal. The free action of the bowels is very
important in all such disorders as hay fever, influenza, and colds.
BREAKFAST
Grapefruit or an orange—very ripe
Baked bananas—must be very ripe
A glass of milk
LUNCHEON
Peas or asparagus
Bran meal gems
A glass of milk
DINNER
Spinach or turnip-tops
Corn bread or bran meal gems
Peas or asparagus
A potato
BREAKFAST
Peaches, plums, or berries, without cream
One egg, either lightly poached or boiled two minutes
A small baked potato
LUNCHEON
An ear of tender corn
A Spanish onion, uncooked, with a morsel of dried fish
DINNER
Fresh peas, beans, or carrots
Tender corn or a baked potato
Lettuce, romaine, or watercress, with nuts
BREAKFAST
Grapes or a melon
Two egg whites, whipped, and mixed with a pint of milk
Baked chestnuts, with cream
LUNCHEON
Okra or a boiled onion
A baked potato
Half a glass of milk
DINNER
Celery, with nuts
Cauliflower, squash, or a stewed pumpkin
A potato or lentils
A cup of cocoa or a glass of milk
BREAKFAST
Pineapple—eliminate the pulp
Plain boiled wheat; serve with fresh butter
LUNCHEON
A pint of clabbered milk, with a sprinkle of sugar
Two tablespoonfuls of wheat bran
DINNER
Vegetable soup
Celery, with nuts and ripe olives
Carrots or baked squash
A potato—sweet or white
The juice of a sweet orange an hour after eating.
Where milk is not prescribed in the above menus, from one to two
glasses of water should be drunk.
The bowels should be kept in normal condition by the use of wheat bran.
In treating influenza heavy starchy foods such as white flour products
should be omitted, and the diet confined largely to fresh vegetables
and the more soluble proteids, such as egg whites and buttermilk, with
now and then a limited quantity of fish or fowl for a change.
Fats and sugars should be limited very materially and a liberal
quantity of coarse articles such as wheat bran, celery, grapes, and
green salads eaten when in season.
The patient should exercise great care in regard to quantity,
endeavoring always to limit the quantity of food somewhat below the
demands of normal hunger.
The menus for colds, catarrh, hay fever, and asthma may be used for
influenza. See pp. 917 to 938, inclusive.
Both insomnia and nervousness are symptoms of the same conditions. The
following menus, therefore, are for the purpose of removing primary
causes, which are usually either stomach or intestinal fermentation.
The logical remedy for fermentation is to limit the diet to the fewest
number of articles that will give to the body the necessary elements of
nutrition.
BREAKFAST
A cup of hot water
Corn hominy or boiled wheat
A banana, baked, or sliced and broiled in butter
A cup of cool water
LUNCHEON
A liberal portion of peas in the pod
A baked potato
DINNER
Light vegetable soup
Peas or asparagus
Baked potatoes
A cup of hot water
Half-cup of wheat bran, cooked
Note: New peas should be cooked in the pod, as the shell
contains better nutrition than the pea. For recipe, see p. 679.
BREAKFAST
Cantaloup or very ripe pear, with cream
A baked sweet potato, with butter
A pint of rich milk
Wheat bran
LUNCHEON
An ear or two of tender corn
A green salad
One egg, whipped
DINNER
Lettuce and tomato salad, with grated nuts
String beans, with raw onion
Tender corn, scraped from the cob, cooked with very
little rich milk and the white of an egg
Cantaloup
The quantity of food prescribed is sufficient for one performing very
light labor. If the duties should be strenuous, the quantity may be
slightly increased, but the proportions and the combinations should be
observed.
Vigorous exercise, deep breathing, and a glass or two of water should
be taken on rising.
BREAKFAST
(Half hour later)
Cantaloup, pears, or persimmons
Baked bananas, served with cream
Steamed figs, with thin cream
A spoonful of nuts
LUNCHEON
Corn on the cob or boiled wheat
String beans
Spinach
DINNER
Romaine and tomato salad
A liberal portion of baked white potato or tender corn
Carrots or parsnips
Cheese with hard cracker
A cup of thin cocoa
If there should be congestion of the bowels, a liberal service of
Concord or blue grapes should be eaten the first thing after rising,
and the last thing before retiring. The pulp and seeds should be
swallowed, and the skins well masticated.
A cup or two of hot water, deep breathing, and vigorous exercise
immediately after rising.
BREAKFAST
Half a pound of Tokay or Malaga grapes, masticating and
swallowing both skins and seeds
Two fresh eggs, whipped very thoroughly, slightly
sweetened with honey or maple-sugar, and flavored with fruit-juice. Add half
a glass of milk to each egg and drink slowly
LUNCHEON
A small portion of wheat bran, cooked
A pint and a half of junket, taken slowly
One bran meal gem
DINNER
Carrots or winter squash
A small portion of tender fish or a whipped egg
A baked potato
A cup of cool water
To increase vital energy depends not so much upon the quantity as
upon the amount of food ingested or assimilated. These menus are
rather light for one of low vitality, but they are made to meet
the requirements of one suffering from nervousness and insomnia.
If, however, these conditions do not prevail, the quantity may be
increased, but the combinations should be carefully observed.
BREAKFAST
Choice of the following:
a Two or three bananas,
baked; serve with cream or butter
b A baked sweet potato
Half a dozen steamed figs, with cream
LUNCHEON
Asparagus or peas
A small portion of new potatoes—preferably baked
DINNER
Potato, steamed wheat, or bran gems
A glass of milk; buttermilk preferred
One fresh vegetable, such as carrots, turnips, parsnips,
or onions
Nuts or cream cheese
A generous quantity of pure water should be drunk immediately on
rising,
and from one to two glasses at each of these meals.
Mastication should be very thorough. At least two hours’ vigorous
exercise or useful labor should be performed each day, in the open air.
Omit all acids, such as grapefruit, oranges, pineapples, lemons, and
rhubarb; also eggs and all flesh foods.
If the bowels are constipated, take a tablespoonful of wheat bran in
half a glass of hot water immediately on rising, and half a cup of
bran, cooked, at each meal; also, two or three tablespoonfuls in hot
water just before retiring. Continue this until the bowels become
normal, then reduce the quantity according to the severity of the case.
BREAKFAST
Melon or peaches—very ripe
Two or three large, very ripe bananas, peeled, and
baked ten minutes; serve with cream or fresh butter
A bran meal gem
LUNCHEON
A very small portion of green salad
An ear or two of tender corn
A pint of buttermilk
DINNER
A small portion of green salad
Peas, beans, corn, or any fresh vegetable
A very small portion of fish (Buttermilk or junket may
be taken instead of fish, if preferred)
A baked potato
Melon or cantaloup
From two to three glasses of water should be drunk at each of these
meals.
If the bowels are constipated, observe the instructions given for the
Spring Menu.
Exercise, in all rheumatic conditions, is very important, and while the
temperature of the summer weather aids in eliminating poisons from the
body, vigorous exercise should be taken in order to give Nature all the
help possible.
Rheumatism is merely a form of congestion throughout the capillary
vessels of the body. The cure, therefore, is first to remove the
causes by taking into the body only such foods as it will use, and use
completely; secondly, to aid Nature in casting out all poisons, thereby
establishing perfect elimination.
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.
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.
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:
The bowels should be kept in normal condition by the use of clean,
coarse wheat bran.
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.
Choice of the following:
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.
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.
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
Choice of the following Menus:
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
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.
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.
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
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
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
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
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.
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
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
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
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
|
|
Eggs
|
Honey
|
Nuts
|
|
Milk
|
Maple-sugar
|
Olive-oil
|
|
Legumes
|
Whole wheat
|
Cream
|
|
|
Rice
|
Butter
|
|
|
Potatoes
|
|
|
|
Corn
|
|
[Pg 990]
|
FRUIT-SUGARS
|
FRESH VEGETABLES
|
GREEN SALADS
|
|
|
Figs
|
Oranges
|
Asparagus
|
Beets
|
Lettuce
|
|
Raisins
|
Pears
|
Peas
|
Carrots
|
Romaine
|
|
Grapes
|
Plums
|
Beans
|
Parsnips
|
Parsley
|
|
Persimmons
|
Peaches
|
Green corn
|
Squash
|
Watercress
|
|
Bananas
|
Apples
|
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:
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
[Pg 992]
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
If the bowels are not acting normally, drink a glass of water and take
a spoonful or two of wheat bran, after each meal.
DINNER
A liberal portion of baked white potatoes, eaten with
butter
Four or five egg whites and two yolks, prepared as per
recipe given for the first day
A small portion of any two fresh vegetables (A little
ice-cream may be taken at this meal, if there is a craving for
something sweet)
Fifth Day: Same as the fourth, omitting ice-cream.
Sixth Day: Same as the first, repeating these menus for about
sixteen or eighteen days.
First Day: Immediately on rising, drink a glass of cool water,
eat a few cherries or the juice of an orange, and devote five or ten
minutes to exercises Nos. 3 and 5, as shown in Vol. V, pp. 1344 and
1345.
BREAKFAST
(Half an hour later)
A cup of hot water
Very ripe berries, with sugar—no cream
One exceedingly ripe banana, with nuts or nut butter
A small, baked white potato, eaten with butter
One egg, boiled two minutes
A small portion of wheat bran, cooked
LUNCHEON
One or two large Spanish onions, boiled
A small, baked white potato, eaten with butter
One or two whole eggs, whipped
DINNER
Choice of string beans, peas, or asparagus; if these
cannot be obtained, take choice of:
|
Beets
|
Carrots
|
|
Cabbage
|
Parsnips
|
|
Turnips
|
|
Spanish onions, boiled
A baked white potato
Three egg whites, whipped
One glass of water, taken during the meal
Just before retiring, take two tablespoonfuls of wheat bran, drink a
glass of water, and devote from five to ten minutes to exercises as
prescribed for the morning.
Second Day: Same as the first.
Third Day: Same as the second, slightly increasing the
quantity of food if necessary. Changes in the vegetables may be made,
confining, however, to the vegetables mentioned, as nearly as possible,
always taking fresh vegetables in preference to canned.
Fourth Day:
BREAKFAST
Fruit—choice
A small portion of plain boiled wheat, with butter
and cream
A cup of hot water
Two eggs, whipped or boiled two minutes
LUNCHEON
Three glasses of milk
Two eggs, whipped
Wheat bran, cooked
(Take milk and eggs very slowly)
DINNER
One green vegetable
A tablespoonful or two of “Protoid”nuts
Junket, gelatin, or eggs
Just before retiring, devote from five to ten minutes to exercises
prescribed for the first day.
If the bowels have not become normal, continue taking the wheat bran
just before retiring, and a spoonful or two just after rising.
Fifth Day: The same as the fourth.
Sixth Day: Same as the first, and so on, repeating the diet so
long as it appeals to the taste. If digestion will permit, the eggs and
the milk may be increased.
Choice of the following menus:
I would advise two or three very ripe peaches just before retiring at
night, and just after rising in the morning.
SUPPLEMENTARY DINNER
(To be taken if there is a craving for flesh or salty food)
One ear of corn (boiled)
Fish, lobster, or white meat of chicken
A small baked potato
A salad of lettuce or endive
On rising, devote from three to five minutes to deep breathing
exercises before an open window, preferably movements 3 and 5, as
shown in Vol. V, pp. 1344 and 1345. Eat a bunch of grapes, thoroughly
masticating the skins, swallowing seeds and pulp whole. Drink two
glasses of water. If the weather is cold, the water should be heated.
BREAKFAST
Half a cup of wheat bran, cooked, eaten with cream
A small bunch of grapes
Two eggs, whipped about six or seven minutes; add a
teaspoonful of sugar and a tablespoonful of olive-oil, while whipping
One extremely ripe banana; serve with cream and either
nut butter or nuts (The banana should be baked, if not very ripe)
LUNCHEON
One fresh vegetable—carrots, parsnips, or turnips
A boiled onion
A baked potato
One egg, cooked two minutes, eaten with the potato skins
Fresh butter
A cup of hot water at the close of the meal
DINNER
Half a cup of wheat bran, cooked
Two or three eggs, prepared as for breakfast
One extremely ripe banana and a few soaked prunes
(A very small, baked white potato may be taken if something salty is
desired)
A bunch of grapes
Just before retiring, eat a small bunch of grapes and drink a cup of
hot water. Devote from three to five minutes to exercises which have
already been prescribed for the morning.
These meals may be varied by changing the vegetables, and now and
then substituting for the eggs a portion of fresh fish or a glass of
buttermilk.
If the quantity of food prescribed does not seem sufficient, it might
be slightly increased; however, do not increase it beyond the limits
of normal hunger. The best combinations of food, when taken in excess
of the bodily needs, undergo a form of decomposition, and become a
prolific source of dis-ease.
BREAKFAST
Two very ripe, red bananas, baked
Nuts, cream, raisins
Two whipped eggs; sugar; flavor to taste
A spoonful of wheat bran
LUNCHEON
Three fresh eggs, whipped about six minutes, with sugar;
pineapple juice added after whipping
A small portion of wheat bran, cooked
DINNER
Celery
A tablespoonful of olive-oil
One fresh vegetable
A potato
Whole wheat bread (very little)
Buttermilk or gelatin
The above menus have been selected and combined so as to counteract
constipation, catarrh, nervousness, biliousness, etc. There is no
specific remedy in foods for consumption. Foods will aid in curing
this dis-ease only through the natural process of building up healthy
tissue, and increasing the power of the body to resist all dis-eases.
Immediately on rising drink a glass or two of water and take a very
little of some juicy fruit. Also take a brisk walk in the open air
before breakfast.
BREAKFAST
The strained juice of one sweet orange, or a few very ripe
berries, without cream
Two or three coddled eggs
A small whole wheat cracker
One baked banana
A spoonful of wheat bran
LUNCHEON
A whole wheat muffin with butter, and a dessert-spoonful
of honey
A glass or two of milk
Wheat bran
DINNER
Bean soup or pea soup
Peas, asparagus, spinach, or any fresh vegetable
Corn bread or a very small portion of whole wheat
One coddled egg
A small portion of wheat bran, slightly cooked
From one to two glasses of water should be drunk at each of the above
meals.
If there is a marked tubercular tendency, from six to nine eggs may be
taken daily for about three days in each week, taking with the eggs
a small quantity of acid fruits at each meal—either orange juice,
berries, or a spoonful of strained pineapple juice. The acids should be
diluted (half water), and taken without sugar.
Take a brisk walk and deep breathing exercises before breakfast.
BREAKFAST
A cantaloup or a pear
Wheat bran, cooked
A liberal portion of baked sweet potatoes
One whole egg, either coddled or whipped
A pint of sour milk or a cup or two of chocolate
LUNCHEON
A liberal portion of tender corn, steamed in the husk
A lettuce and tomato salad
Nuts
DINNER
String beans, corn, or carrots
A baked potato
A very small portion of tender fish, an egg, or clabbered
milk
Melon or peaches
If the patient is performing labor that would require more food than
herein prescribed, the quantity may be increased.
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.
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.
Whether or not eczema is a dis-ease caused by bacteria, it is obvious
that the weapon with which to combat this disorder is pure blood with
an abundance of the white corpuscles. These phagocytes of the blood may
be properly called the police of the body.
The patient should observe the following general rules:
Drink an abundance of pure water both at meals and between meals. Omit
cane-sugar and all acids.
Dress as lightly as possible, and do not wear woolen garments next to
the skin.
Take sufficient vigorous exercise each day to cause perspiration. If
this cannot be done, the Turkish bath should be resorted to once a week.
Spend as much time in the open air as possible.
The meals should be substantially as follows:
BREAKFAST
A few spoonfuls of wheat bran, cooked, and eaten
with cream
Two or three bran meal gems
Two or three egg whites, whipped very thoroughly, to
which add a spoonful of cream
One ripe banana
LUNCHEON
A green salad, with nuts—liberal portion
A fresh vegetable; preferably boiled onions or carrots
A baked potato
DINNER
A salad of any green succulent plant
Young onions
Peas or asparagus
A baked potato or baked beans
BREAKFAST
Raspberries, blackberries, grapes, or cantaloup
A potato—sweet or white
A cup of cocoa or sassafras tea (See recipe, p. 681)
LUNCHEON
Beets, asparagus, cabbage, cauliflower, Brussels sprouts,
or okra
A potato—prepared choice
DINNER
Two fresh vegetables; choice of:
|
Asparagus
|
Corn
|
|
Beans
|
Eggplant
|
|
Beets
|
Onions
|
|
Carrots
|
|
A very ripe peach or a cantaloup
Just before retiring, eat a few very ripe peaches, and take a
tablespoonful of wheat bran.
Either of the following menus may be chosen for a period of ten or
twenty days. They are designed especially for the removal of all
forms of autointoxication or self-poisoning which sometimes manifest
themselves by skin eruptions. While autointoxication may not be the
primary cause of eczema, it augments all zymotic conditions. The chief
purpose of these menus is to give to the body an opportunity to throw
off the dis-ease by removing all obstacles. I would therefore advise
that the use of tobacco, tea, coffee, and all alcoholic stimulants be
omitted.
From one to two glasses of water should be drunk at each of these
meals, preferably a cup of hot water at the beginning, and a glass of
cool water at the close. I would especially advise vigorous exercises
night and morning, and deep breathing before an open window.
First Day: On rising, drink two or three glasses of water, eat
a few grapes, and devote from three to five minutes to any one of the
exercises shown in Vol. V, pp. 1343 to 1346, inclusive.
BREAKFAST
Baked white potatoes or bran meal gems
A glass of rich milk
LUNCHEON
Baked beans
Bermuda onions
A potato or corn bread
DINNER
Any two of the following:
|
Beans
|
Pumpkin
|
|
Beets
|
Squash
|
|
Carrots
|
Turnips
|
|
Parsnips
|
|
A green salad—either lettuce and tomatoes, or
celery; very small portion
A baked white potato—eat skins and all
(A cup of very thin cocoa may be taken, if something hot
is desired; however, pure water would be preferable)
Just before retiring, devote from three to four minutes to the
above-prescribed exercises. The lungs should be inflated to their
extreme capacity. Do not carry any of these exercises, however, to a
point beyond ordinary fatigue. Divide the exercise period, both night
and morning, into three or four two-minute heats.
Exercise and deep breathing are second in importance to diet, and
should be taken daily, night and morning.
Drink from one to two glasses of water at each meal, but do not take
water into the mouth until mastication is perfect.
Second Day: The same as the first, slightly increasing the
quantity of food until normal hunger is satisfied.
Third Day: Practically the same as the first, varying the
luncheon according to hunger. The luncheon may consist of any one or
two fresh vegetables, such as carrots, turnips, beets, baked white or
sweet potatoes.
Fourth Day:
BREAKFAST
A cup of hot water
A sweet potato or two bran meal gems
Two or three tablespoonfuls of wheat bran, with thin
cream
LUNCHEON
Boiled onions
A baked potato
Choice of fish or an egg
Eat a pound of grapes ten minutes after this meal. The skins may
be eliminated, but swallow the seeds and pulp. If grapes cannot be
obtained, the juice of a sweet orange may be taken.
DINNER
String beans or spinach, with egg, and a liberal piece of
Bermuda or Spanish onion, uncooked (The onions and the beans should be made
exceedingly hot with red pepper)
A baked sweet or a white potato
A small piece of corn bread, with one-half glass of
buttermilk
From one to two glasses of water should be drunk at each of these meals.
Just before retiring, devote from three to five minutes to the
exercises prescribed for the first day.
Fifth Day: The same as the fourth, slightly increasing the
quantity of food if there is a return of normal hunger; if not,
continue to follow the diet as herein given, until natural hunger is
felt.
Sixth Day: The same as the first, repeating the diet from
eighteen to twenty days.
The following menus for spring, summer and fall are laid out on the
two-meal-a-day plan. In addition to the purposes named in the heading,
they are designed to promote vitality and endurance, thus enabling one
to meet the requirements of hot weather.
In order to aid the body in appropriating all the nourishment these
menus contain, one should take, each day, at least one hour’s vigorous
exercise and deep breathing.
One or two glasses of water should be drunk at each of the dinner meals.
If constipated, two or three tablespoonfuls of wheat bran should be
taken about twice a week with both the morning and the evening meal.
This could be cooked five minutes, and may be made very palatable if
eaten with a spoonful of cream.
Just before retiring, drink a cup of hot water, and take two
tablespoonfuls of bran.
All sweets may be omitted if they do not appeal especially to the
taste, and other foods proportionately increased.
If there is a tendency toward sour stomach or intestinal gas, all fruit
except bananas should be omitted.
BREAKFAST
(Very light)
California grapes, or the strained juice of a sweet
orange
A baked sweet potato, with butter
A cup of hot water into which put a spoonful of sugar and
two tablespoonfuls of cream
LUNCHEON
Choice of the following:
a Three whipped eggs. Add
a tablespoonful each of sugar and lemon juice
b A bowl of clabbered milk,
with a sprinkle of sugar
A cup of hot water, with sugar and cream
DINNER
Boiled onions, and either cabbage or carrots
One egg, or an omelet
A baked potato
A cup of hot water or cocoa
If small portions of the above foods are eaten, two egg whites and one
yolk may be taken at the close of the evening meal. (See recipe, Vol.
III, p. 678). This makes an excellent dessert, delegating to the body
much warmth, and aiding in the general digestion of other foods.
BREAKFAST
A cup of hot water
Two tablespoonfuls of wheat bran, cooked thirty minutes;
serve with thin cream
A portion of prunes, soaked in clear hot water until soft
A small, baked potato
LUNCHEON
Peas in the pod
A cup of hot water
DINNER
Peas or asparagus
Carrots or turnips
A potato
A spoonful of bran
Just after rising take a tablespoonful of olive-oil and a cup of hot
water.
BREAKFAST
A cantaloup
A tablespoonful of wheat bran, well cooked
An egg
A new potato, baked
A glass of water
LUNCHEON
Lettuce or spinach
Boiled onions and carrots
Wheat bran
DINNER
A salad of lettuce, with nuts
Spinach, string beans, or new peas
A potato
Two tablespoonfuls of bran
On rising one-half pound of Concord grapes.
BREAKFAST
A small portion of whole wheat, well cooked; serve with
thin cream
Two egg whites, lightly poached
A tablespoonful of wheat bran
LUNCHEON
Celery hearts
A baked potato
Wheat bran, with cream
DINNER
Bran meal gems
Parsnips, en casserole
Onions, en casserole
A potato
A cup of hot water and a tablespoonful of olive-oil may be taken before
each of these meals.
BREAKFAST
A cup of hot water
Soaked prunes
Bran meal gems, with nuts
A baked banana
LUNCHEON
Winter squash or stewed pumpkin
A tablespoonful of bran
DINNER
A Spanish onion, en casserole
Carrots or parsnips
Bran meal gems or a potato
(An hour after this meal, drink half a glass of prune
juice)
In cases of appendicitis the following articles should be omitted: Tea,
coffee, tobacco, all stimulants and intoxicants, white bread, rice,
oatmeal, cornbread, sweets and confections of every kind.