WS 100 S796d¡ 1896 48830790R NLM OSESEEñM 1 NATIONAL LIBRARY OF MEDICINE ARMY MEDICAL LTBRARY WASHINGTON Founded 1836 áNHBX Section. Number —L5.3S!_S..L ' A F°»»« U3o, W. D., S G O •»• 3—10543 (Bevúed Juno 13. 1930; ' NLM052522849 lJ' DIETS INFANTS AND CHILDREN HEALTH AND IN DISEASE LOUIS STARR, M. D. Editor " American Text-Book or the Diseases of Children " PHILADELPHI A W. B. SAUNDERS 925 Walnut Street. 1896. iVS STÍédi Copyright, 1896, by W. B. SAUNDERS. DIET IN HEALTH Artificially-fed Infants and for Children. A. Diet from birth to the end of the seventh month. B. Diet throughout the eighth and ninth months. C. Diet for the tenth, eleventh, and twelfth months. D. Diet from the twelfth to the eighteenth month. E. Diet from the eighteenth month to two and a half years. F. Diet from two and a half to three and a half years. G. Diet in childhood. The employment of sterilization or pasteurization in the preparation of food is left to the judgment of the physician, except where specially mentioned. Table of Ingredients, Hours and Intervals of Feeding, and Total Quantity of Food for a Healthy Artificially-fed Infant from Birth to the End of the Seventh Month. Age. Cream. During ist week. | fgij. From 2d to 6th week. f^ij. From 6th week to end of 2il month. Whey. Q5»J- ísss. From 3d to 6th month. f^ss. During 6th and 7th months. f^ Milk. Milk- gr. xx. fgss. f3> f3ij- fgiiiss. gr. xx. zy Salt. pinch, . pi: ich. a pinch a pinch I ,. „ ,. I Intervals ¡ Total Water. Hours for Feeding. ¡ of Feeding. \ Quantity. fgxij. f^xvij. fgüj. I 5 A. M. to 11 P. M.; 2 hours. sometimes i a. M. and 3 A. M. i m- 5 A. M. to II P. M. 2 hours f^x. 5 A. M. to II P. M. I 2 hours. f^xxx. fgissj 5 A.M. to 10.30 P. M. ! 2)/2 hours. f=xxxij. f~ij. I 7 A. M. to 10 i'. M. ¡ 3 hours. fgxxxvj. The foregoing table shows the average rules of feeding for the first seven months oi life. During this period it is often necessary to vary the quantity of one or more of the ingredients of the food. Therefore it has seemed best to furnish this guide, and to folio* it by sheets on which the ingredients are given, but the quantities are left blank, to be fillec in by the physician. In addition to the five ordinary components of a bottle—cream, milk milk-sugar, salt, and water—spaces are provided for other, often useful, additions, viz.: Lime- water, barley-water, oatmeal-water (formulae at end of book), a Liebig's food, and pepto- genic milk-powder. The sheets also include directions for general régimen. The methoc of filling out these blanks is illustrated on succeeding pages. After the seventh month modifications are less often necessary, and the diet-lists are consequently printed in full. DTRECTIONS. Owing to the compact binding required for these Diet Lists, a little care will be necessary at first in removing the blanks. Press oren the book on a flat surface and catch the desired blank near its top edge. As the blank separates from its perforation, change the position of the hand along the leaf. ILLUSTRATIVE BLANK. Diet and Régimen for (jOcUrif.V'7)Z¿Z¿rU.ageM^lnerf. Prescribed by ...........................aM£........m.d. General Directions, etc. ILLUSTRATIVE BLANK. Make Food of: Cream.............ttid&Ufljmt^uJÍ... £(&¿Á)» Milk................^]fe^^2m^i<í..(^^:)... Milk-sugar.....lÍ¿ .189—. age. M.D. A Make Food of: Cream_______ Milk______________ Milk-sugar----------- Salt___________________ Water___________________________ Barley-water------------------------- Lime-water---------------------------- Oatmeal-water----------------------- A Liebig's food (non-starchy)-------------- Peptogenic milk powder--------------- For each bottle, to be given every-------hours during the day---------------------and __________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F----- daily. Full bath__________F_____________ daily. Sleep.—----------------------___________ Exercise.— A ___....................189—. Diet and Régimen for-------------age..— Prescribed by ________________......_____M.D. General Directions, etc. A Make Food of : Cream___________ _______ Milk______________ __________ Milk-sugar__________ _____ ____________ Salt_________....._______________________ Water_________________________________ Barley-water.....__.....____________________ Lime-water_______________________........... Oatmeal-water--------------------------- A Liebig's food (non-starchy)___________..... Peptogenic milk powder_______________........ For each bottle, to be given every______..hours during the day_____________________and ----------at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F_____ daily. Full bath__________F______________ daily. Sleep.—___________________ Exercise.— A —-.............................-189.... Diet and Régimen for............______age.____ Prescribed by General Directions, etc. M.D. A Make Food of : Cream_______ .. _____ Milk____________......_____________ Milk-sugar______......______________ Salt_________..................______________ Water_________________________________ Barley-water_____.........._________________ Lime-water_____________.............._______ Oatmeal-water--------------------------- A Liebig's food (non-starchy)______________ Peptogenic milk powder___________________ For each bottle, to be given every_______hours during the day_____________________and ----------at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). BathiNG.—Sponge-bath_________F___ daily. Full bath__________F______________ daily. Sleep.—______________________ Exercise.—.__. A ..........................189.... Diet and Régimen for.......------.....age. Prescribed by General Directions, etc. M.D. A Make Food of: Cream_______ Milk__________........ Milk-sugar----- ---- Salt________________ Water_________________ Barley-water--------------------- Lime-water________________________ ---- Oatmeal-water----------------------- A Liebig's food (non-starchy)-------------- Peptogenic milk powder------------------- For each bottle, to be given every-------hours during the day---------------------and __________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F____ daily. Full bath__________F______________ daily. Sleep.—______________....._________________ Exercise.—... A ..........................189... Diet and Régimen for___.....-------age..— Prescribed by ____________________.........M.D. General Directions, etc. A Make Food of : Cream__________ --- Milk.........._______ Milk-sugar---------- ----- Salt-_______________ _______ Water____________________________ Barley-water----------------------- Lime-water__________________________ .. Oatmeal-water---------------------- A Liebig's food (non-starchy)_________........ Peptogenic milk powder-------------------- For each bottle, to be given every_______hours during the day_____________________and ----------at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F_____ daily. Full bath__________F______________ daily. Sleep.—______________________________ Exercise.—.... A ..........................189— Diet and Régimen for-------------age. Prescribed by General Directions, etc. M.D. A Make Food of: Cream---------- Milk________________________________ Milk-sugar--------------------------- Salt_____________.....—-...... Water_______.........----------------- Barley-water---...........-------------- Lime-water---------------------------- Oatmeal-water-------------------------- A Iiebig's food (non-starchy)-------------- Peptogenic milk powder------------------- For each bottle, to be given every-------hours during the day---------------------and ____.....___at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F_____ daily. Full bath__________F____________ daily. Sleep.—----------------------------------- ! Exercise.— A ..........................189.... Diet and Régimen for-------------age. Prescribed by General Directions, etc. M.D. A Make Food of : Cream_______ - Milk_________________ Milk-sugar------------------ Salt___________________________ Water_________________________ Barley-water-------------------------- Lime-water----------------------------- Oatmeal-water----------------------- A Liebig's food (non-starchy)-------------- Peptogenic milk powder------------------- For each bottle, to be given every-------hours during the day---------------------and __________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F____ daily. Full bath__________F_____________ daily. Sleep.—--------------------------- Exercise.— A ____.................189— Diet and Régimen for_____________age.— Prescribed by _________________....._____M.D. General Directions, etc. A Make Food of : Cream---------- Milk_____________ Milk-sugar----------- Salt__________________ Water____________________ Barley-water------------------------ Lime-water---------------------------- Oatmeal-water-------------------------- A Liebig's food (non-starchy)--------------- Peptogenic milk powder---------------- For each bottle, to be given every--------hours during the day------------------------and ___________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath__________F----......daily. Full bath___________F_______________ daily. Sleep.—------------------------ _____ Exercise.— A ____...........____189.... Diet and Régimen for______________age__ Prescribed by _____________.......____M.D. General Directions, etc. A Make Food of : Cream______ ... -------- Milk______________ Milk-sugar...... Salt__________________ -------- Water________________----------- Barley-water-----.....---------------- Lime-water_____________________________... Oatmeal-water------------------------- A Liebig's food (non-starchy)________________ Peptogenic milk powder--------------------- For each bottle, to be given every--------hours during the day________________________and ___________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath__________F_____ .. daily. Full bath___________F_______________ daily. Sleep.—.______________________ Exercise.— A ..........................189— Diet and Régimen for-------------age.— Prescribed by ________.....M.D. General Directions, etc. A Make Food of : Cream________ __ Milk________________ .....-.... Milk-sugar----- _______ -------- Salt_________________ _________ ___ Water_________________________________ Barley-water---------------------------- Lime-water________________________......... Oatmeal-water--------------------------- A Liebig's food (non-starchy)______________ Peptogenic milk powder________________ For each bottle, to be given every_______hours during the day_____________________and ----------at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F___ daily. Full bath__________F_____________ daily. Sleep.—___________________ Exercise.—..... ------.........................189—. Diet and Régimen for_________........age.____ Prescribed by _____________................M.D. General Directions, etc. A Make Food of : Cream__________ ------------............ Milk__________ ______ ---------......... Milk-sugar----- --- ------------- Salt____________......------------------- Water_________.......-------------------- Barley-water---...............------------ .. Lime-water_____________________________ Oatmeal-water-------------------------- A Liebig's food (non-starchy)-------------- Peptogenic milk powder------------------- For each bottle, to be given every_______hours during the day---------------------and __________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F______ . daily. Full bath__________F_____________ daily. Sleep.—________......._________ Exercise.— A 189— Diet and Régimen for........---------age. Prescribed by _____________________M.D. General Directions, etc. A Make Food of : Cream_____________________ Milk__________________ Milk-sugar----------- Salt__________________ ____ Water________________________ Barley-water_______________________ Lime-water____________________________ Oatmeal-water-------------------------- A Liebig's food (non-starchy)______________ Peptogenic milk powder_____________...... For each bottle, to be given every_______hours during the day_____________________and ----------at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F____ daily. Full bath__________F_____________ daily. Sleep.—.___________________ Exercise.— A ____..........................189— Diet and Régimen for------------age........ Prescribed by ______________.......„„.....M.D. General Directions, etc. A Make Food of: Cream---------- Milk_________________ Milk-sugar---------- Salt________________ --- Water_________________________ Barley-water------------------------ Lime-water---------------------------- Oatmeal-water-------------------------- A Liebig's food (non-starchy)-------------- Peptogenic milk powder------------------- For each bottle, to be given every-------hours during the day---------------------and __________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F______ daily. Full bath__________F_____________ daily. Sleep.—_________________________________ Exercise.— A .........................189— Diet and Régimen for-------------age— Prescribed by ____________M.D. General Directions, etc. A Make Food of : Cream------- ---- Milk_________________ Milk-sugar---------------------- Salt__________________.....------- Water_____________________________ Barley-water------------------------ Lime-water------------.------------ Oatmeal-water----------------------- A Liebig's food (non-starchy)-------------- Peptogenic milk powder--------------- For each bottle, to be given every-------hours during the day---------------------and _________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F______ daily. Full bath__________F_____________ daily. Sleep.—----------------------------------- Exercise.— A ..........................189— Diet and Régimen for-------------age— Prescribed by ______________...........____M.D. General Directions, etc. A Make Food of: Cream____________ Milk______________ ------------ Milk-sugar---------- .....----------- Salt___________________________________ Water__________________.....------------ Barley-water-----------.....—.........------ Lime-water--------------....................... Oatmeal-water-------------------------- A Liebig's food (non-starchy)-------------- Peptogenic milk powder---------------- For each bottle, to be given every-------hours during the day_____________________and __________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F______ daily. Full bath__________F_____________ daily. Sleep.—_______________________ Exercise.—... A ____..................189— Diet and Régimen for-------------age--- Prescribed by ______________........_______M.D. General Directions, etc. A Make Food of: Cream_________ Milk_____________ Milk-sugar-------------- Salt____________________________ Water________________________ Barley-water------------------------ Lime-water---------------------------- Oatmeal-water----------------------- A Liebig's food (non-starchy)------------- Peptogenic milk powder--------------- For each bottle, to be given every_______hours during the day---------------------and __________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F______ daily. Full bath__________F_____________ daily. Sleep.—____________________ Exercise.— A ____.................-.189—. Diet and Régimen for-------------age--- Prescribed by _________________________M.D. General Directions, etc. A Make Food of : Cream_____________--................-............. Milk_______....................----.....-----...... Milk-sugar-----.....--------------------- Salt___________.....-.......-----.....- -........ Water________.......-------------------- Barley-water---...........--------------..... Lime-water________________.................... Oatmeal-water------------------......_....... A Liebig's food (non-starchy)___..........____ Peptogenic milk povvder--------------- For each bottle, to be given every_______hours during the day_____________________and __________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F______ daily. Full bath__________F_____________ daily. Sleep.—.___________.........__ Exercise.— A ________....................189— Diet and Régimen for--------...... -age---- Prescribed by ___________.................„......M.D. General Directions, etc. A Make Food of : Cream_________ __ _____________ Milk_________________________ Milk-sugar---------- Salt_____.......—.....__________ Water____......_________________ Barley-water_____________________ Lime-water__________________________ Oatmeal-water----------------------- A Liebig's food (non-starchy)_____________ Peptogenic milk powder_______________ For each bottle, to be given every_______hours during the day_____________________and ----------at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F_____ daily. Full bath__________F__________ daily. Sleep.—______________ Exercise.— A .......-................-189— Diet and Régimen for------------age.—- Prescribed by _________...........................M.D. General Directions, etc. A Make Food of: Cream--------- ---........... Milk__________________________________ Milk-sugar---------------------------- Salt__________________ ------------- Water_____________________________ Barley-water----------------------- Lime-water------------------------ Oatmeal-water---------------------- A Liebig's food (non-starchy)--------- Peptogenic milk powder-------------- For each bottle, to be given every ---hours during the day---------.....--------and __________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F------ daily. Full bath__________F_____________ daily. Sleep.—___________________________________ Exercise.— A -.......................189— Diet and Régimen for____________age— Prescribed by _____________...................M.D. General Directions, etc. A Make Food of : Cream_________ Milk________________ Milk-sugar----------- Salt__________________ ------- Water___________________________ Barley-water----------------------- Lime-water____________________..... Oatmeal-water---------------------- A Liebig's food (non-starchy)------------- Peptogenic milk powder------------ For each bottle, to bé given every_______hours during the day---------------------and __________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F________daily. Full bath__________F_____________ daily. Sleep.—____________________ Exercise.— A .........................189— Diet and Régimen for-------------age.—. Prescribed by _____.....____M.D. General Directions, etc. A Make Food of : Cream-------------------------- Milk_____________________ .. Milk-sugar----------- Salt__________________ ______..... Water____________________________ Barley-water------------------------ Lime-water_________________.---.....__ Oatmeal-water---------------------- A Liebig's food (non-starchy)______________ Peptogenic milk powder______________ For each bottle, to be given every_______hours during the day_____________________and ----------at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F________ daily. Full bath__________F_________ daily. Sleep.—______ Exercise.— A -.......................189.... Diet and Régimen for______________age__ Prescribed by ___________.....................M.D. General Directions, etc. A Make Food of : Cream_____.....__ --------- Milk____.....________ Milk-sugar____ __ . Salt.__________________ ....... Water______________________ Barley-water---------------------- Lime-water_____________________________ Oatmeal-water---------------------- . A Liebig's food (non-starchy) . ___ ... _____ Peptogenic milk powder------------ For each bottle, to be given every________hours during the day-----------------------and -----------at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F........ daily. Full bath___________F____________ daily. Sleep.—____."___________________ Exercise.—.... A ___...........____189—. Diet and Régimen for------------age..... Prescribed by _____________..................M.D. General Directions, etc. A Make Food of : Cream-------...... —..............~............ Milk__________________..............____...... Milk-sugar-------------------.......------- Salt______................_........____________ Water________..........._______________ Barley-water_____....._____________ Lime-water____________________________ Oatmeal-water----------------------- A Liebig's food (non-starchy)______________ Peptogenic milk powder_______________ For each bottle, to be given every __hours during the day_____________________and ----------at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath. _______F_____ daily. Full bath__________F_________ daily. Sleep.—_______ Exercise.—. A ____..................189.-. Diet and Régimen for-------------age__ Prescribed by ........._..................................M.D. General Directions, etc. A Make Food of : Cream_________ ____.........■.............. Milk_________________________.....-......... Milk-sugar----------------------------- Salt_________________......._.........______ Water_________________......___________ Barley-water------------------------ Lime-water_________________________ Oatmeal-water---------------------- A Liebig's food (non-starchy)______________ Peptogenic milk powder_____________ For each bottle, to be given every___ ____hours during the day_______________________and -----------at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_____ ... F. daily. Full bath_____ ____F____________ daily. Sleep.—______________ Exercise.— A ---....................189.... Diet and Régimen for_____________age.—. Prescribed by ____________...................M.D. General Directions, etc. A Make Food of : Cream__________ _______*-------- Milk_______________________________ Milk-sugar___________ __________ Salt__________________ ________ Water____________________ ...... Barley-water_________________ Lime-water_____________________ Oatmeal-water------------------ A Liebig's food (non-starchy)_____ ______ Peptogenic milk powder______________ For each bottle, to be given every_______hours during the day_____________________and ----------at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_____ ... F___ daily. Full bath__________F________ daily. Sleep.—_________ Exercise.— A .........................189.. Diet and Régimen for_____________age— Prescribed by _________.........................._.M.D. General Directions, etc. A Make Food of : Cream________ Milk____________ Milk-sugar--------- Salt_______________ -------- Water______________________ Barley-water-------------------------- Lime-water___________________________ Oatmeal-water------------------------- A Liebig's food (non-starchy)--------------- Peptogenic milk powder-------------- For each bottle, to be given every. ......_hours during the day-----------------------and ___________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath__________F____ daily. Full bath___________F__________ daily. Sleep.—_________________ Exercise.—___ A -.....................-.189.... Diet and Régimen for___.....-------age. Prescribed by General Directions, etc. M.D. A Make Food of: Cream_________..... Milk________________ Milk-sugar----------- Salt_________________ ____ Water________________________ Barley-water_____________________ Lime-water______________________ Oatmeal-water---------------------- A Liebig's food (non-starchy)_____________ Peptogenic milk powder___________ For each bottle, to be given every ...hours during the day_____________________and ----------at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing— Sponge-bath_________F___ daily. Full bath__________F_______ daily. Sleep.—____________ ----------..................189— Diet and Régimen for_____________age.____ Prescribed by _________________________M.D. General Directions, etc. Make Food of : Cream__________ Milk______________ Milk-sugar_____ _____ Salt________________ Water__________________ Barley-water______________ Lime-water_______________ Oatmeal -water______________ A Liebig's food (non-starchy) Peptogenic milk powder______ For each bottle, to be given every____ ....hours during the day-----------------------and -----------at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath__________F..... daily. Full bath___________F___ daily. Sleep.—. Exercise.—. A .........................189— Diet and Régimen for_____________age.— Prescribed by _________............................M.D. General Directions, etc. A Make Food of: Cream_______ Milk______________ Milk-sugar----- --- Salt_______________ Water-_____________ --- Barley-water--------------------- Lime-water________________________ Oatmeal-water---------------------- A Liebig's food (non-starchy)___________..... Peptogenic milk powder------------ For each bottle, to be given every ___hours during the day______________ ______and __________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath_________F. daily. Full bath_____ .....F________ daily. Sleep.—__________ Exercise.— A ..........................189— Diet and Régimen for______________age___ Prescribed by ________________.........M.D. General Directions, etc. A Make Food of : Cream_______ __ Milk______________ Milk-sugar--------- Salt________________ Water_____________ Barley-water--------------------- Lime-water_________________________ . Oatmeal-water----------------------- ... A Liebig's food (non-starchy)_____________ Peptogenic milk powder----------- ___..... For each bottle, to be given every. ___hours during the day---------------------and __________at night. Clothing.—Flannel binder over abdomen. Woollen underclothing (weight to vary with season). Bathing.—Sponge-bath .... _ F. daily. Full bath_____ ___F___ daily. Sleep.—______________________ Exercise.—_____ B I 189. Diet for_________......______________age.. Prescribed by Hygienic Directions, etc. M.D. 1 B Five meáis a day : First meal, 7 a. m. Cream_________ _____ 1 tablespoonful (f§ss). Milk___________ ___11 tablespoonfuls (f^vss). Milk-sugar____________ 1 teaspoonful (3J). Salt_________________a pinch. Water---------- ___ 4 tablespoonfuls (f^ij). Second meal, 10.30 A. m. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 P. M. Same as second. Fourth meal, 6 p. m. Same as second. Fifth meal, 10 p. m. Same as first. Total, f§xl per diem. ----------------......189— Diet for_____________________.....age____ Prescribed by ___________................M.D. Hygienic Directions, etc. B Five meáis a day : First meal, 7 A. M. Cream_______________ 1 tablespoonful (f§ss). Milk__________ 11 tablespoonfuls (fgvss). Milk-sugar____________ 1 teaspoonful (3J). Salt_________________a pinch. Water--------------- 4 tablespoonfuls (f$ij). Second meal, 10.30 A. m. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 p. m. Same as second. Fourth meal, 6 p. m. Same as second. Fifth meal, 10 p. m. Same as first. Total, f|xl per diem. B -----------189.... Diet for Prescribed by Hygienic Directions, etc. age---- , I M.D. B Five meáis a day : First meal, y A. M. Cream_______________ i tablespoonful (f§ss). Milk________ ____u tablespoonfuls (f^vss). Milk-sugar____________ i teaspoonful (gj). Salt_________________a pinch. Water_______________ 4 tablespoonfuls (f$ij). Second meal, 10.30 A. M. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 P. M. Same as second. Fourth meal, 6p. m. Same as second. Fifth meal, 10 p. m. Same as first. Total, f§xl per diem. B 189.... Diet for_____........_________________age___ Prescribed by ___.....................................M.D. Hygienic Directions, etc. B Five meáis a day : First meal, y a. m. Cream_______________ i tablespoonful (f§ss). Milk__________ ____n tablespoonfuls (fgvss). Milk-sugar____________ i teaspoonful (gj). Sait_________________a pinch. Water_______ _______ 4 tablespoonfuls (f^ij). Second meal, 10.30 A. M. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 P. M. Same as second. Fourth meal, 6 p. m. Same as second. Fifth meal, 10 p. m. Same as first. Total, fgxl per diem. 189- Dietfor______......__________.........age. Prescribed by _______________......____......M.D. Hygienic Directions, etc. B Five meáis a day: First meal, y A. M. Cream_____________ ... i tablespoonful (f§ss). Milk_________ ____n tablespoonfuls (f§vss). Milk-sugar____________ i teaspoonful (jjj). Salt_________________a pinch. Water________________ 4 tablespoonfuls (f^ij). Second meal, 10.30 A. M. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 p. m. Same as second. Fourth meal, 6 p. m. Same as second. Fifth meal, 10 p. m. Same as first. Total, f|xl per diem. 189- Dietfor__________________________age. Prescribed by _________.......................-M.D. Hygienic Directions, etc. B Five meáis a day: First meal, y A. M. Cream___________ i tablespoonful (f§ss). Milk________ ___11 tablespoonfuls (fgvss). Milk-sugar____________ i teaspoonful (jj). Salt_________________a pinch. Water_______________ 4 tablespoonfuls (f^ij). Second meal, 10.30 a. m. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 P. M. Same as second. Fourth meal, 6 p. m. Same as second. Fifth meal, 10 p. m. Same as first. Total, f§xl per diem. 189- Dietfor. age. Prescribed by _____________................M.D. Hygienic Directions, etc. B Five meáis a day : First meal, y A. M. Cream_______________ i tablespoonful (f§ss). Milk________ .. 11 tablespoonfuls (fgvss), Milk-sugar____________ i teaspoonful (jj). Salt_________________a pinch. Water---------------- 4 tablespoonfuls (f^ij). Second meal, 10.30 a. m. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 p. m. Same as second. Fourth meal, 6 p. m. Same as second. Fifth meal, 10 p. m. Same as first. Total, fgxl per diem. B 189.... Diet for__________________________age. Prescribed by ________..........................M.D. Hygienic Directions, etc. B Five meáis a day: First meal, y A. M. Cream_______________ i tablespoonful (fgss). Mük___________ ____II tablespoonfuls (f§vss). Milk-sugar_________ i teaspoonful (gj). Salt_________________a pinch. Water_______________ 4 tablespoonfuls (fgij). Second meal, 10.30 A. M. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 P. m. Same as second. Fourth meal, 6p. m. Same as second. Fifth meal, 10 p. M. Same as first. Total, f§xl per diem. .........-------.......-.....189-. Diet for.................._________......___age.____ i Prescribed by ______.....-.......................-M.D. Hygienic Directions, etc. B Five meáis a day : First meal, y a. m. Cream_______________ i tablespoonful (f|ss). Milk__________ . . u tablespoonfuls (fgvss). Milk-sugar------------ i teaspoonful (gj). Salt-----------------a pinch. Water--------------- 4 tablespoonfuls (f^ij). Second meal, 10.30 a. m. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 p. m. Same as second. Fourth meal, 6p. M. Same as second. Fifth meal, 10 p. m. Same as first. Total, fgxl per diem. B ----------.....________189.... Diet for_______......________________age........ Prescribed by __________.......................M.D. Hygienic Directions, etc. B Five meáis a day : First meal, y a. m. Cream_______________ i tablespoonful (f§ss). Milk________ ___11 tablespoonfuls (f$vss). Milk-sugar____________ i teaspoonful (gj). Salt_____________......_ a pinch. Water_______________ 4 tablespoonfuls (f^ij). Second meal, 10.30 a. m. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 P. M. Same as second. Fourth meal, 6 P. M. Same as second. Fifth meal, 10 p. m. Same as first. Total, fgxl per diem. .189—- Dietfor......................-------------age. Prescribed by ________________..........M.D. Hygienic Directions, etc. B Five meáis a day : First meal, y A. M. Cream_______________ i tablespoonful (f§ss). Milk__________ ... u tablespoonfuls (f^vss). Milk-sugar__________ i teaspoonful (gj). Satt_________________a pinch. Water--------- ... 4 tablespoonfuls (f^ij). Second meal, 10.30 A. m. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 p. m. Same as second. Fourth meal, 6 p. m. Same as second. Fifth meal, 10 p. m. Same as first. Total, f§xl per diem. Diet for. Prescribed by Hygienic Directions, etc. 189.... age. M.D. B Five meáis a day : First meal, y a. m. Cream_______________ i tablespoonful (f§ss). Milk__________ ... n tablespoonfuls (f^vss). Milk-sugar-----______ i teaspoonful (gj). Sait_________________a pinch. Water---------------- 4 tablespoonfuls (f^ij). Second meal, 10.30 A. M. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 p. m. Same as second. Fourth meal, 6 p. m. Same as second. Fifth meal, 10 p. m. Same as first. Total, f^xl per diem. .189—- Diet for_______.........._____________age. Prescribed by ----------.......................M.D. Hygienic Directions, etc. B Five meáis a day : First meal, y A. M. Cream_______________ i tablespoonful (f^ss). Milk___________ ___n tablespoonfuls (f§vss). Milk-sugar____________ i teaspoonful (gj). Salt_____________ ---a pinch. Water________________ 4 tablespoonfuls (f^ij). Second meal, 10.30 A. M. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 p. m. Same as second. Fourth meal, 6p. m. Same as second. Fifth meal, 10 p. M. Same as first. Total, f^xl per diem. B í 189.... Diet for___________________.........-.age........ Prescribed by -....._________...................M.D. 1 I Hygienic Directions, etc. B Five meáis a day : First meal, y a. m. Cream_______________ i tablespoonful (f^ss). Milk________ . _____11 tablespoonfuls (f^vss). Milk-sugar____________ i teaspoonful (gj). Salt__________ ... ___a pinch. Water---------------- 4 tablespoonfuls (f^ij). Second meal, 10.30 A. M. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 p. m. Same as second. Fourth meal, 6 P. M. Same as second. Fifth meal, 10 p. m. Same as first. Total, fgxl per diem. B 189.... Diet for. age. Prescribed by __________........____......M.D. Hygienic Directions, etc. B Five meáis a day : First meal, y A. M. Cream______________ i tablespoonful (fgss). Milk__________ 11 tablespoonfuls (f§vss). Milk-sugar____________ i teaspoonful (gj). Satt_________________a pinch. Water________________ 4 tablespoonfuls (f^ij). Second meal, 10.30 A. M. Cream, milk, and water in above proportions; one tablespoonful of a good Liebig's food. Third meal, 2 p. m. Same as second. Fourth meal, 6p. m. Same as second. Fifth meal, 10 p. m. Same as first. Total, f§xl per diem. c .....___________________189— Diet for_____________________________age---- I Prescribed by ¡ ! _____________......____M. D. | Hygienic Directions, etc. c Five meáis a day : First meal, 7 A. M. Cream______________ 1 tablespoonful (f^ss). Milk________________15 tablespoonfuls (fgvijss). Milk-sugar__________ 1 teaspoonful (gj). Salt________________a pinch. Water______________ 4 tablespoonfuls (f§ij). Second meal, 10.30 A. m. A breakfast-cupful (f^viij) of warm milk. Third meal, 2 p. M. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6p.m. Same as first. Fifth meal, 10 p. m. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-sugar and salt. ______________________189— Diet for___________________________age---- Prescribed by .....___________................M.D. Hygienic Directions, etc. c Five meáis a day : First meal, y a. m. Cream______________ i tablespoonful (f^ss). Milk___________ ____15 tablespoonfuls (fgvijss). Milk-sugar__________ 1 teaspoonful (gj). Salt________________a pinch. Water______________ 4 tablespoonfuls (f^ij). Second meal, 10.30 A. M. A breakfast-cupful (f§viij) of warm milk. Third meal, 2 p. M. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6p.m. Same as first. Fifth meal, 10 p. m. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-sugar and salt. 1 c 189— Diet for___________________________age....... Prescribed by ______M.D. Hygienic Directions, etc. ' c Five meáis a day : First meal, y a. m. Cream______________ i tablespoonful (f§ss). Milk________________15 tablespoonfuls (fgvijss). Milk-sugar__________ 1 teaspoonful (gj). Salt_________________a pinch. Water-------------- 4 tablespoonfuls (f^ij). Second meal, 10.30 A. m. A breakfast-cupful (fgviij) of warm milk. Third meal, 2 p. m. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6 P. M. Same as first. Fifth meal, 10 p. m. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-sugar and salt. ______________________189—- Diet for_________.....------......-......age.---- Prescribed by ____________..............._.M.D. Hygienic Directions, etc. c Five meáis a day : First meal, y a. m. Cream ___________ i tablespoonful (f^ss). Milk________________15 tablespoonfuls (f^vijss). Milk-sugar__________ 1 teaspoonful (gj). Salt_________________a pinch. Water______________ 4 tablespoonfuls (f^ij). Second meal, 10.30 A. M. A breakfast-cupful (f^viij) of warm milk. Third meal, 2 p. m. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6p.m. Same as first. Fifth meal, 10 p. m. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-sugar and salt. c ________________189— Diet for__________________________age—. Prescribed by ____________________M.D. Hygienic Directions, etc. c Five meáis a day : First meal, y A. m. Cream_________ ____ i tablespoonful (f^ss). Milk_________ _____15 tablespoonfuls (f^vijss). Milk-sugar__________ 1 teaspoonful (gj). Salt________________a pinch. Water______________ 4 tablespoonfuls (f§ij). Second meal, 10.30 A. M. A breakfast-cupful (f§viij) of warm milk. Third meal, 2 p. M. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6 p. M. Same as first. Fiflh meal, 10 p. m. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-sugar and salt. c ________________189—. Diet for---------------------------age..... Prescribed by _____________...................M.D. Hygienic Directions, etc. c Five meáis a day : First meal, y a. m. Cream _____ -— i tablespoonful (fgss). Milk_________ ______15 tablespoonfuls (f^vijss). Milk-sugar______ 1 teaspoonful (gj). Salt_________________a pinch. Water______________ 4 tablespoonfuls (f|ij). Second meal, 10.30 A. M. A breakfast-cupful (f^viij) of warm milk. Third meal, 2 p. m. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6p.m. Same as first. Fifth meal, 10 p. m. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-sugar and salt. .....-------------------189—- Diet for----............---------------age_____ Prescribed by ____________________M.D. Hygienic Directions, etc. c Five meáis a day : First meal, y a. m. Cream. _______ ___ i tablespoonful (f^ss). Milk_____ .-- 15 tablespoonfuls (fgvijss). Milk-sugar__________ i teaspoonful (gj). Salt________________a pinch. Water______________ 4 tablespoonfuls (fgij). Second meal, 10.30 A. M. A breakfast-cupful (fgviij) of warm milk. Third meal, 2 p. m. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6p.m. Same as first. Fifth meal, 10 p. M. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-sugar and salt. c ________________189— Diet for_________.....---------------age.— Prescribed by _________________M.D. Hygienic Directions, etc. c Five meáis a day : First meal, y A. m. Cream______________ i tablespoonful (fgss). Milk_________ ____15 tablespoonfuls (fgvijss), Milk-sugar__________ i teaspoonful (gj). Salt________________a pinch. Water______________ 4 tablespoonfuls (f5ij). Second meal, 10.30 A. m. A breakfast-cupful (f§viij) of warm milk. Third meal, 2 p. M. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6 p. M. Same as first. Fifth meal, 10 p. m. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-sugar and salt. c _______________189— Diet for....................--------------age.... Prescribed by ____.....________...ID, Hygienic Directions, etc. c Five meáis a day : First meal, y A. m. Cream__________ ___ i tablespoonful (f^ss). Milk____ ____ ____15 tablespoonfuls (fgvijss), Milk-sugar______ ___ i teaspoonful (gj). Salt________________a pinch. Water______________ 4 tablespoonfuls (f^ij). Second meal, 10.30 A. M. A breakfast-cupful (f^viij) of warm milk. Third meal, 2 p. m. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6 p. M. Same as first. Fifth meal, 10 p. M. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-sugar and salt. c ________________189—. Diet for_____________________.....—age— Prescribed by ___________________M. D. Hygienic Directions, etc. c Five meáis a day : First meal, y A. M. Cream______________ i tablespoonful (f|ss). Milk_________ 15 tablespoonfuls (fgvijss). Milk-sugar__________ i teaspoonful (gj). Salt________________a pinch. Water____________ .. 4 tablespoonfuls (f§ij). Second meal, 10.30 A. m. A breakfast-cupful (fgviij) of warm milk. Third meal, 2 p. M. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6p.m. Same as first. Fifth meal, 10 p. M. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-sugar and salt. ____......______________189—- Diet for___________________________age----- Prescribed by ____________________M.D. Hygienic Directions, etc. c Five meáis a day: First meal, y a. m. Cream________ i tablespoonful (fgss). Milk____ 15 tablespoonfuls (f^vijss). Milk-sugar__________ 1 teaspoonful (gj). Salt________________a pinch. Water______________ 4 tablespoonfuls (f^ij). Second meal, 10.30 A. m. A breakfast-cupful (f|viij) of warm milk. Third meal, 2 p. m. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6 p. m. Same as first. Fifth meal, 10 p. m. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-sugar and salt. .189— Diet for. age. Prescribed by ____________..............--M.D. Hygienic Directions, etc. c Five meáis a day : First meal, y a. m. Cream______________ i tablespoonful (fgss). Milk___________ 15 tablespoonfuls (fgvijss). Milk-sugar__________ i teaspoonful (gj). Salt_________________a pinch. Water______________ 4 tablespoonfuls (f§ij). Second meal, 10.30 A. m. A breakfast-cupful (fgviij) of warm milk. Third meal, 2 p. M. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6p.m. Same as first. Fifth meal, 10 p. M. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-Sugar and salt. c ________________189— Diet for___________________________age— Prescribed by _________________........M.D. Hygienic Directions, etc. c Five meáis a day : First meal, y a. m. Cream______________ i tablespoonful (f|ss). Milk_______ --- 15 tablespoonfuls (fgvijss). Milk-sugar__________ i teaspoonful (gj). Salt________________a pinch. Water______________ 4 tablespoonfuls (f^ij). Second meal, 10.30 A. M. A breakfast-cupful (fgviij) of warm milk. Third meal, 2 P. M. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6p.m. Same as first. Fifth meal, 10 p. M. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-sugar and salt. c ....................___189— Diet for___________________________age— Prescribed by ___________.............-M.D. Hygienic Directions, etc. c Five meáis a day : First meal, y a. m. Cream_____ ___ i tablespoonful (f^ss). Milk_________ ___15 tablespoonfuls (f^vijss), Milk-sugar__________ 1 teaspoonful (gj). Salt----------------a pinch. Water-------------- 4 tablespoonfuls (fijij). Second meal, 10.30 A. m. A breakfast-cupful (fgviij) of warm milk. Third meal, 2 p. m. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6p.m. Same as first. Fifth meal, 10 p. m. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-sugar and salt. c .189—. Diet for___...........------------------age. Prescribed by ................_____.........____M. D. Hygienic Directions, etc. c Five meáis a day : ; First meal, y a. m. Cream___________ i tablespoonful (f§ss). 1 Milk_____ ____15 tablespoonfuls (fgvijss). ; Milk-sugar__________ i teaspoonful (gj). Salt________________a pinch. Water______________ 4 tablespoonfuls (f§ij). j Second meal, 10.30 A. m. A breakfast-cupful (fgviij) of warm milk. Third meal, 2 p. m. The yelk of an egg lightly boiled, with stale bread-crumbs. Fourth meal, 6p.m. Same as first. Fifth meal, 10 p. M. Same as second. On altérnate days the third meal may consist of from 4 to 6 fluidounces of mutton-, chicken-, or beef-broth containing a small quantity of stale bread-crumbs. To first and fourth meáis one tablespoonful of a good Liebig's food may be added, omitting then the milk-sugar and salt. ________________189—. Diet for_______......-----------------age— Prescribed by ____________........____M.D. Hygienic Directions, etc. D Five meáis a day: First meal, 7 A. M. A slice of stale bread, broken and soaked in a breakfast- cup (fgviij") of new milk; or two tablespoonfuls of ; well-cooked and strained porridge (oatmeal or cracked wheat), with two tablespoonfuls of cream and a little salt (no 'sugar); a breakfast-cupful , (fgviij) of new milk. Second meal, 10 A. M. , A teacupful (f^vj) of milk, with a soda-biscuit or athin slice of lightly-buttered bread. Third meal, 2 P. M. A teacupful (f^vj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of rice-and-milk pudding. Fourth meal, 6p.m. Same as first. Fifth meal, 10 p. m. A breakfast-cupful (fíjviij) of milk, with or withont one tablespoonful of a good Liebig's food. To altérnate with this: First meal, 7 A. M. The yolk of an egg lightly boiled, with bread-crumbs and salt; a teacupful (f¿jvj) of milk. Second meal, ioa.m. A teacupful (f§vj) of milk, with a thin slice of lightly- < buttered bread. Third meal, 2 P. M. A mashed baked potato moistened with four tablespoon- \ fuls (f§ij) of meat-broth; two good tablespoonfuls of junket with cream. ¡ Fourth meal, 6p.m. | A breakfast-cupful (fjviij) of milk, with a slice of bread \ broken up and soaked in it. Fifth meal, 10 p. m, A teacupful (fjvj) of milk. Fifth meal often unnecessary; never disturb sleep for it Should child awake at 5 or 6 A. m., he should break his fast upon a cup of warm milk, and not go hungry until the set breakfast hour. D ...............____________189. Diet for___________________.........-age.— Prescribed by ........_______......................M.D. Hygienic Directions, etc. D Five meáis a day: First meal, 7 A. M. A slice of stale bread, broken and soaked in a breakfast- cup (fgviij) of new milk; or two tablespoonfuls oí well-cooked and strained porridge (oatmeal or cracked wheat), with two tablespoonfuls of cream and a little salt (no sugar); a breakfast-cupful (fgviij) of new milk. Second meal, 10A.M. A teacupful (f^vj) of milk, with a soda-biscuit or a thin slice of lightly-buttered bread. Third meal, 2 P. M. A teacupful (fgvj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of rice-and-mük pudding. Fourth meal, 6 p. M. Same as first. Fifth meal, I o p. M. A breakfast-cupful (f^viij) of milk, with or without one tablespoonful of a good Liebig's food. To altérnate with this: First meal, 7 A. M. The yolk of an egg lightly boiled, with bread-crumbs and salt; a teacupful (fgvj) of milk. Second meal, ioa.m. A teacupful (f^vj) of milk, with a thin slice of lightly- buttered bread. Third meal, 2 P. M. A mashed baked potato moistened with four tablespoon- fuls (f^ij) of meat-broth; two good tablespoonfuls of junket with cream. Fourth meal, 6 p. M. A breakfast-cupful (f^viij) of milk, with a slice of bread broken up and soaked in it. Fifth meal, 10 p. M. A teacupful (f§vj) of milk. Fifth meal often unnecessary; never disturb sleep for it Should child awake at 5 or 6 A. m., he should break his fast upon a cup of warm milk, and not go hungry until the set breakfast hour. .189-— Diet for___________________________age..... Prescribed by _________...................__...MZ>. Hygienic Directions, etc. D Five meáis a day: First meal, 7 A. M. A slice of stale bread, broken and soaked in a breakfast- cup (fgviij) of new milk; or two tablespoonfuls of well-cooked and strained porridge (oatmeal or cracked wheat), with two tablespoonfuls of cream and a little salt (no sugar); a breakfast-cupful (f^viij) of new milk. Second meal, 10 A. M. A teacupful (f^vj) of milk, with a soda-biscuit or a thin j slice of lightly-buttered bread. Third meal, 2 p. M. A teacupful (f^vj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of rice-and-milk pudding. Fourth meal, 6 p. m. Same as first. Fifth meal, 10 p. m. A breakfast-cupful (f^viij) of milk, with or without I one tablespoonful of a good Liebig's food. To altérnate with this: First meal, 7 A. M. The yolk of an egg lightly boiled, with bread-crumbs and salt; a teacupful (fifvj) of milk. Second meal, 10 A. M. A teacupful (fgvj) of milk, with a thin slice of lightly- buttered bread. Third meal, 2 P. M. A mashed baked potato moistened with four tablespoon- fuls (f|ij) of meat-broth; two good tablespoonfuls of junket with cream. Fourth meal, 6 P. M. A breakfast-cupful (fjviij) of milk, with a slice of bread broken up and soaked in it. Fifth meal, 10 p. m. A teacupful (ffvj) of milk. Fifth meal often unnecessary; never disturb sleep for it. Should child awake at 5 or 6 a. m., he should break his fast upon a cup of warm milk, and not go hungry until the ' set breakfast hour. 189— Diet for___________________________age— Prescribed by ..........................M.D. Hygienic Directions, etc. D Five meáis a day: First meal, 7 A. M. A slice of stale bread, broken and soaked in a breakfast- cup (f^viij) of new milk; or two tablespoonfuls of well-cooked and strained porridge (oatmeal or cracked wheat), with two tablespoonfuls of cream and a little salt (no sugar); a breakfast-cupful (fgviij) of new milk. Second meal, 10 A. M. A teacupful (f^vj) of milk, with a soda-biscuit or a thin slice of lightly-buttered bread. Third meal, 2 p. M. A teacupful (f§vj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of rice-and-milk pudding. Fourth meal, 6 P. M. Same as first. Fifth meal, 10 p. M. A breakfast-cupful (f^viij) of milk, with or without one tablespoonful of a good Liebig's food. To altérnate with this: First meal, 7 A. M. The yolk of an egg lightly boiled, with bread-crumbs and salt; a teacupful (fjvj) of milk. Second meal, ioa.m. A teacupful (f§vj) of milk, with a thin slice of lightly- buttered bread. Third meal, 2 P. M. A mashed baked potato moistened with four tablespoon- fuls (f§ij) of meat-broth; two good tablespoonfuls of junket with cream. Fourth meal, 6 P. M. A breakfast-cupful (fgviij) of milk, with a slice of bread broken up and soaked in it. Fifth meal, 10 p. M. A teacupful (fgvj) of milk. Fifth meal often unnecessary; never disturb sleep for it Should child awake at 5 or 6 A. m., he should break his fast upon a cup of warm milk, and not go hungry until the set breakfast hour. D .189— Diet for___________________________age— Prescribed by ____________________M.D. Hygienic Directions, etc. D Five meáis a day: First meal, 7 A. M. A slice of stale bread, broken and soaked in a breakfast- cup (tgviij) of new milk; or two tablespoonfuls of well-cooked and strained porridge (oatmeal or cracked wheat), with two tablespoonfuls of cream and a little salt (no sugar); a breakfast-cupful (f^viij) of new milk. Second meal, 10 A. M. A teacupful (f^vj) of milk, with a soda-biscuit or a thin slice of lightly-buttered bread. Third meal, 2 P. M. A teacupful (f§vj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of rice-and-milk pudding. Fourth meal, 6 p. M. Same as first. Fifth meal, 10 p. m. A breakfast-cupful (f^viij) of milk, with or without one tablespoonful of a good Liebig's food. To altérnate with this: First meal, 7 A. M. The yolk of an egg lightly boiled, with bread-crumbs and salt; a teacupful (fjvj) of milk. Second meal, 10 A. M. A teacupful (f§vj) of milk, with a thin slice of lightly- buttered bread. Third meal, 2 P. M. A mashed baked potato moistened with four tablespoon- fuls (fgij) of meat-broth; two good tablespoonfuls of junket with cream. Fourth meal, 6 P. M. A breakfast-cupful (fjviij) of milk, with a slice of bread broken up and soaked in it. Fifth meal, 10 p. m. A teacupful (f§vj) of milk. Fifth meal often unnecessary; never disturb sleep for it Should child awake at 5 or 6 a. m., he should break his fast upon a cup of warm milk, and not go hungry until the set breakfast hour. D 189— Diet for________.......--------------age—. Prescribed by _________...................MI). Hygienic Directions, etc. D Five meáis a day: First meal, 7 A. M. A slice of stale bread, broken and soaked in a breakfast- cup (fgviij) of new milk; or two tablespoonfuls of well-cooked and strained porridge (oatmeal or cracked wheat), with two tablespoonfuls of cream and a little salt (no sugar); a breakfast-cupful (fgviij) of new milk. Second meal, IO A. M. A teacupful (f^vj) of milk, with a soda-biscuit or a thin slice of lightly-buttered bread. Third meal, 2P.M. A teacupful (f§yj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of rice-and-milk pudding. Fourth meal, 6 p. M. Same as first. Fifth meal, 10 p. M. A breakfast-cupful (f^viij) of milk, with or without one tablespoonful of a good Liebig's food. To altérnate with this: First meal, 7 A. m. The yolk of an egg lightly boiled, with bread-crumbs and salt; a teacupful (f^vj) of milk. Second meal, 10 A. M. A teacupful (f^vj) of milk, with a thin slice of lightly- buttered bread. Third meal, 2 P. M. A mashed baked potato moistened with four tablespoon- fuls (fjij) of meat-broth; two good tablespoonfuls of junket with cream. Fourth meal, 6 p. M. A breakfast-cupful (fgviij) of milk, with a slice of bread broken up and soaked in it. Fifth meal, 10 p. m. A teacupful (f^vj) of milk. Fiflh meal often unnecessary; never disturb sleep for it Should child awake at 5 or 6 A. m., he should break his fast upon a cup of warm milk, and not go hungry until the set breakfast hour. .189—- Dietfor—.....-......----.....-------age—. Prescribed by .....__________...................M.D. Hygienic Directions, etc. D Five meáis a day: First meal, 7 A. M. A slice of stale bread, broken and soaked in a breakfast. cup (f^viij") of new milk; or two tablespoonfuls of well-cooked and strained porridge (oatmeal 01 cracked wheat), with two tablespoonfuls of cream and a little salt (no sugar); a breakfast-cupful (fgviij) of new milk. Second meal, 10 A. M. A teacupful (f¿§yj) of milk, with a soda-biscuit or a thin slice of lightly-buttered bread. Third meal, 2 P. M. A teacupful (f^vj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of rice-and-milk pudding. Fourth meal, 6 p. M. Same as first. Fifth meal, 10 p. M. A breakfast-cupful (f^viij) of milk, with or without one tablespoonful of a good Liebig's food. To altérnate with this : First meal, 7 A. M. The yolk of an egg lightly boiled, with bread-crumbs and salt; a teacupful (fjvj) of milk. Second meal, 10 A. M. A teacupful (f^vj) of milk, with a thin slice of lightly- buttered bread. Third meal, 2 p. M. A mashed baked potatornoistened with four tablespoon- fuls (f^ij) of meat-broth; two good tablespoonfuls of junket with cream. Fourth meal, 6 p. M. A breakfast-cupful (fgviij) of milk, with a slice of bread broken up and soaked in it. Fifth meal, 10 p. M. A teacupful (f§vj) of milk. Fifth meal often unnecessary; never disturb sleep for it Should child awake at 5 or 6 a. m., he should break his fast upon a cup of warm milk, and not go hungry until the set breakfast hour. 189- Dietfor---------------------------age. Prescribed by ------....._________M.D. Hygienic Directions, etc. D Five meáis a day: First meal, y A. ja. A slice of stale bread, broken and soaked in a breakfast. cup (fgviij) of new milk; or two tablespoonfuls of well-cooked and strained porridge (oatmeal or cracked wheat), with two tablespoonfuls of cream and a little salt (no sugar); a breakfast-cupful (fgviij) of new milk. Second meal, 10 A. M. A teacupful (f^vj) of milk, with a soda-biscuit or a thin slice of lightly-buttered bread. Third meal, 2 p. m. A teacupful (f^vj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of rice-and-milk pudding. Fourth meal, 6 p. M. Same as first. Fifth meal, i o p. M. A breakfast-cupful (f^viij) of milk, with or withont one tablespoonful of a good Liebig's food. To altérnate with this: First meal, y A. M. The yolk of an egg lightly boiled, with bread-crumbs and salt; a teacupful (f¿jvj) of milk. Second meal, 10 A. M. A teacupful (fgvj) of milk, with a thin slice of lightly- buttered bread. Third meal, 2 P. M. A mashed baked potato moistened with four tablespoon- fuls (f§ij) of meat-broth; two good tablespoonfuls of junket with cream. Fourth meal, 6 P. M. A breakfast-cupful (fgviij) of milk, with a slice of bread broken up and soaked in it. Fifth meal, io p. m. A teacupful (f§vj) of milk. Fifth meal often unnecessary; never disturb sleep for it Should child awake at 5 or 6 A. m., he should break his fast upon a cup of warm milk, and not go hungry until the set breakfast hour. D ..........................-----189... Diet for_______....._________________age_____ Prescribed by ____________________M.D. Hygienic Directions, etc. D Five meáis a day : First meal, 7 A. M. A slice of stale bread, broken and soaked in a breakfast CUp (f?viij) of new milk; or two tablespoonfuls of well-cooked and strained porridge (oatmeal 01 cracked wheat), with two tablespoonfuls of cream and a little salt (no sugar); a breakfast-cupful (f^viij) of new milk. Second meal, 10 A. M. A teacupful (f^vj) of milk, with a soda-biscuit or a thin slice of lightly-buttered bread. Third meal, 2 P. M. A teacupful (fgyj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of rice-and-milk pudding. Fourth meal, 6 p. M. Same as first. Fifth meal, iop.m. A breakfast-cupful (f^viij) of milk, with or without one tablespoonful of a good Liebig's food. To altérnate with this : First meal, 7 A. M. The yolk of an egg lightly boiled, with bread-crumbs and salt; a teacupful (f^yj) of milk. Second meal, 10 A. M. A teacupful (f^yj) of milk, with a thin slice of lightly- buttered bread. Third meal, 2 p. M. A mashed baked potato moistened with four tablespoon- fuls (fgij) of meat-broth; two good tablespoonfuls of junket with cream. Fourth meal, 6 P. M. A breakfast-cupful (fgviij) of milk, with a slice of bread broken up and soaked in it. Fifth meal, 10 p. M. A teacupful (f^vj) of milk. Fifth meal often unnecessary; never disturb sleep for it Should child awake at 5 or 6 a. m., he should break his fast upon a cup of warm milk, and not go hungry until the set breakfast hour. -.....------------------189—. Diet for---------------------------age_____ Prescribed by ________..........................M.D. Hygienic Directions, etc. D Five meáis a day: First meal, y A. M. A slice of stale bread, broken and soaked in a breakfast- cup (fgviij) of new milk; or two tablespoonfuls of well-cooked and strained porridge (oatmeal oí cracked wheat), with two tablespoonfuls of cream' and a little salt (no sugar); a breakfast-cupful (fgviij) of new milk. Second meal, 10 A. M. A teacupful (f^vj) of milk, with a soda-biscuit or a thin slice of lightly-buttered bread. Third meal, 2 P. M. A teacupful (f^vj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of rice-and-milk pudding. Fourth meal, 6 P. M. Same as first. Fifth meal, iop.m. A breakfast-cupful (f^viij) of milk, with or without one tablespoonful of a good Liebig's food. To altérnate with this: First meal, 7 A. M. The yolk of an egg lightly boiled, with bread-crumbs and salt; a teacupful (Hjvj) of milk. Second meal, ioa.m. A teacupful (f^vj) of milk, with a thin slice of lightly- buttered bread. Third meal, 2 P. M. A mashed baked potato moistened with four tablespoon- fuls (fgij) of meat-broth; two good tablespoonfuls of junket with cream. Fourth meal, 6 P. M. A breakfast-cupful (fgviij) of milk, with a slice of bread broken up and soaked in it. \ Fifth meal, 10 P. M. ' A teacupful (f§vj) of milk. \ Fifth meal often unnecessary; never disturb sleep for iL * Should child awake at 5 or 6 a. m., he should break his j fast upon a cup of warm milk, and not go hungry until the ; set breakfast hour. < —.......----------------189. Diet for----------------------------age___ Prescribed by ___________........______M.D. Hygienic Directions, etc. D Five meáis a day: First meal, y A. m. A slice of stale bread, broken and soaked in a breakfast- CUp (f 5 viij") of new milk; or two tablespoonfuls of well-cooked and strained porridge (oatmeal oí cracked wheat), with two tablespoonfuls of cream and a little salt (no sugar); a breakfast-cupful (fgviij) of new milk. Second meal, 10 A. M. A teacupful (f§vj) of milk, with a soda-biscuit or a thin slice of lightly-buttered bread. Third meal, 2 p. M. A teacupful (f^vj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of rice-and-milk pudding. Fourth meal, 6 p. M. Same as first. Fifth meal, iop.m. A breakfast-cupful (f^viij) of milk, with or without one tablespoonful of a good Liebig's food. To altérnate with this: First meal, y A. M. The yolk of an egg lightly boiled, with bread-crumbs and salt; a teacupful (f^vj) of milk. Second meal, ioa.m. A teacupful (f§vj) of milk, with a thin slice of lightly- buttered bread. Third meal, 2 P. M." A mashed baked potato moistened with four tablespoon- fuls (f^ij) of meat-broth; two good tablespoonfuls of junket with cream. Fourth meal, 6 P. M. A breakfast-cupful (fgviij) of milk, with a slice of bread broken up and soaked in it. Fifth meal, io p. M. A teacupful (fgvj) of milk. Fifth meal often unnecessary; never disturb sleep for iL Should child awake at 5 or 6 a. m., he should break his fast upon a cup of warm milk, and not go hungry until the set breakfast hour. .............____...............189— Diet for.......--......-----------------age---- Prescribed by ...........31. D. Hygienic Directions, etc. D Five meáis a day : First meal, y A. M. A slice of stale bread, broken and soaked in a breakfast- cup (í^viij) of new milk; or two tablespoonfuls of well-cooked and strained porridge (oatmeal or cracked wheat), with two tablespoonfuls of cream and a little salt (no sugar); a breakfast-cupful (f^viij) of new milk. Second meal, 10 A. M. A teacupful (f§vj) of milk, with a soda-biscuit ora thin slice of lightly-buttered bread. Third meal, 2 p. m. A teacupful (f^vj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of rice-and-milk pudding. Fourth meal, 6 p. m. Same as first. Fifth meal, 10 p. m. A breakfast-cupful (f^viij) of milk, with or without one tablespoonful of a good Liebig's food. To altérnate with this : First meal, 7 A. M. The yolk of an egg lightly boiled, with bread-crumbs and salt; a teacupful (fjvj) of milk. Second meal, 10 A. M. A teacupful (f^vj) of milk, with a thin slice of lightly- buttered bread. Third meal, 2 P. M. A mashed baked potato moistened with four tablespoon- fuls (fgij) of meat-broth; two good tablespoonfuls of junket with cream. Fourth meal, 6 p. m. A breakfast-cupful (fjviij) of milk, with a slice of bread broken up and soaked in it. Fifth meal, 10 P. M. A teacupful (fgvj) of milk. Fifth meal often unnecessary; never disturb sleep for iL Should child awake at 5 or 6 a. m., he should break his fast upon a cup of warm milk, and not go hungry until the set breakfast hour. ______________________189- Dietfor___________________________age---- Prescribed by ___................................M.D. Hygienic Directions, etc. D Five meáis a day : First meal, y A. M. A slice of stale bread, broken and soaked in a breakfast cup (fgviij") of new milk; or two tablespoonfuls of well-cooked and strained porridge (oatmeal or cracked wheat), with two tablespoonfuls of cream and a little salt (no sugar); a breakfast-cupful (f^viij) of new milk. Second meal, 10 A. M. A teacupful (f^vj) of milk, with a soda-biscuit or a thin slice of lightly-buttered bread. Third meal, 2 p. m. A teacupful (f^vj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of rice-and-milk pudding. Fourth meal, 6 p. M. Same as first. Fifth meal, iop.m. A breakfast-cupful (f^viij) of milk, with or without one tablespoonful of a good Liebig's food. To altérnate with this: First meal, y A. M. The yolk of an egg lightly boiled, with bread-crumbs and salt; a teacupful (f^vj) of milk. Second meal, IOA.M, A teacupful (f^vj) of milk, with a thin slice of lightly- buttered bread. Third meal, 2 p. m. A mashed baked potato moistened with four tablespoon- fuls (fgij) of meat-broth; two good tablespoonfuls of junket with cream. Fourth meal, 6 p. m. A breakfast-cupful (fgviij) of milk, with a slice of bread broken up and soaked in it. Fifth meal, 10 P. M. A teacupful (fgvj) of milk. Fifth meal often unnecessary; never disturb sleep for iL Should child awake at 5 or 6 A. m., he should break his fast upon a cup of warm milk, and not go hungry until the set breakfast hour. .189— Diet for age Prescribed by _________.......________M.D. Hygienic Directions, etc. D Five meáis a day : First meal, y A. M. A slice of stale bread, broken and soaked in a breakfast- CUp (fgviij) of new milk; or two tablespoonfuls of well-cooked and strained porridge (oatmeal oí cracked wheat), with two tablespoonfuls of cream and a little salt (no sugar); a breakfast-cupful (f^viij) of new milk. Second meal, 10 A. M. A teacupful (f^yj) of milk, with a soda-biscuit or a thin slice of lightly-buttered bread. Third meal, 2 P. M. A teacupful (f^vj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of rice-and-milk pudding. Fourth meal, 6 p. M. Same as first. Fifth meal, IO P. M. A breakfast-cupful (f^viij) of milk, with or without one tablespoonful of a good Liebig's food. To altérnate with this: First meal, y A. M. The yolk of an egg lightly boiled, with bread-crumbs and salt; a teacupful (fjvj) of milk. Second meal, 10 A. M. A teacupful (fjfvj) of milk, with a thin slice of lightly- buttered bread. Third meal, 2 P. M. A mashed baked potato moistened with four tablespoon- fuls (f§ij) of meat-broth; two good tablespoonfuls of junket with cream. Fourth meal, 6 P. m. A breakfast-cupful (f|viij) of milk, with a slice of bread broken up and soaked in it. Fifth meal, I o P. M. A teacupful (f§vj) of milk. Fifth meal often unnecessary; never disturb sleep for iL Should child awake at 5 or 6 a. m., he should break his fast upon a cup of warm milk, and not go hungry until the set breakfast hour. 15 ...............____.......... 189. Diet for-------------—-----——age— Prescribed by ...............____..............___M.D. Hygienic Directions, etc. i D | Five meáis a day: I First meal, y A. M. ¡ A slice of stale bread, broken and soaked in a breakfast- \ cup (f¿}viij) of new milk; or two tablespoonfuls of well-cooked and strained porridge (oatmeal or cracked wheat), with two tablespoonfuls of cream and a little salt (no sugar); a breakfast-cupful (fgviij) of new milk. Second meal, 10 A. M. A teacupful (f^yj) of milk, with a soda-biscuit or a thin slice of lightly-buttered bread. ; Third meal, 2 v. m. \ A teacupful (fj§vj) of beef-, chicken-, or mutton-broth, with a slice of bread. One good tablespoonful of ! rice-and-milk pudding. , Fourth meal, 6 p. m. Same as first. Fifth meal, 10 p. M. A breakfast-cupful (f^viij) of milk, with or without \ one tablespoonful of a good Liebig's food. ¡ To altérnate with this : First meal, y A. M. < The yolk of an egg lightly boiled, with bread-crumbs and ] salt; a teacupful (fjvj) of milk. Second meal, 10 A. M. A teacupful (fgvj) of milk, with a thin slice of lightly- ', buttered bread. ¡ Third meal, 2 p. m. ! A mashed baked potato moistened with four tablespoon- ¡ fuls (fgij) of meat-broth; two good tablespoonfuls ' of junket with cream. ¡ Fourth meal, 6 p. m. • A breakfast-cupful (fgviij) of milk, with a slice of bread \ broken up and soaked in it. ' Fifth meal, io p. m. > A teacupful (fjvj) of milk. • Fifth meal often unnecessary; never disturb sleep for iL i Should child awake at 5 or 6 a. m., he should break his '• fast upon a cup of warm milk, and not go hungry until the ¡ set breakfast hour. ' B •¡JO i -.....-......-------—IoV- Diet for.......__......... ao-- "■ Prescribed by -----.....________M.D. Hygienic Directions, etc. E Four meáis a day : First meal, y a. m. A breakfast-cupful (f^viij) of new milk ; the yelk of a lightly-boilcd egg with a little butter and salt; two thin slices of bread and butter. Second meal, u a. m. A teacupful (f^vj) of milk, with a soda-biscuit. Third meal, 2 p. M. A breakfast-cupful (fgviij) of beef-, mutton-, or chicken-broth; a thin slice of stale bread; a saucer of rice-and-milk pudding. Fourth meal, 6.30 P. M. A breakfast-cupful (fgviij) of milk, with bread and butter. To altérnate with this : First meal, y a. m. Four good tablespoonfuls of well-cooked porridge (oatmeal or cracked-wheat), with two table- spoonfuls of cream and a little salt (no sugar); a teacupful (fgvj) of milk. Second meal, 11 a. m. A teacupful (fgvj) of milk, with a slice of bread and butter. Third meal, 2 p. m. One tablespoonful of underdone mutton pounded to a paste; bread and butter, or mashed pota- toes, moistened with good, plain dish-gravy; a saucer of junket. Fourth meal, 6.30 p. m. A breakfast-cupful (fgviij) of milk; a slice of soft milk-toast, or a slice or two of bread and butter. E i ■ ...................'M':;...;_____189. Diet for_______...........----.............age..... Prescribed by ..................___________M.D. Hygienic Directions, etc. E Four meáis a day : First meal, y a. m. A breakfast-cupful (Í3VÜJ) of new milk ; the yelk of a lightly-boiled egg with a little butter and salt; two thin slices of bread and butter. Second meal, 11 A. M. A teacupful (f§vj) of milk, with a soda-biscuit. Third meal, 2 p. M. A breakfast-cupful (f$viij) of beef-, mutton-, or chicken-broth; a thin slice of stale bread; a saucer of rice-and-milk pudding. Fourth meal, 6.30 p. M. A breakfast-cupful (fgviij) of milk, with bread and butter. To altérnate with this : First meal, y a. m. Four good tablespoonfuls of well-cooked porridge (oatmeal or cracked-wheat), with two table- spoonfuls of cream and a little salt (no sugar); a teacupful (fgyj) of milk. Second meal, 11 a. m. A teacupful (fgvj) of milk, with a slice of bread and butter. Third meal, 2 p. m. One tablespoonful of underdone mutton pounded to a paste; bread and butter, or mashed pota- toes, moistened with good, plain dish-gravy; a saucer of junket. Fourth meal, 6.30 p. m. A breakfast-cupful (fgviij) of milk ; a slice of soft milk-toast, or a slice or two of bread and butter. E 189.... Diet for_______.....--------......----age— Prescribed by ___________________M.D. Hygienic Directions, etc. E Four meáis a da y : First meal, y A. m. A breakfast-cupful (f^viij) of new milk ; the yelk of a lightly-boiled egg with a little butter and salt; two thin slices of bread and butter. Second meal, n A. M. A teacupful (P§vj) of milk, with a soda-biscuit. Third meal, 2 p. M. A breakfast-cupful (fgviij) of beef-, mutton-, or chicken-broth; a thin slice of stale bread; a saucer of rice-and-milk pudding. Fourth meal, 6.30 p. m. A breakfast-cupful (fgviij) of milk, with bread and butter. To altérnate with this : First meal, y a. m. Four good tablespoonfuls of well-cooked porridge (oatmeal or cracked-wheat), with two table- spoonfuls of cream and a little salt (no sugar); a teacupful (fgvj) of milk. Second meal, 11 a. m. A teacupful (fgvj) of milk, with a slice of bread and butter. Third meal, 2 p. m. One tablespoonful of underdone mutton pounded to a paste; bread and butter, or mashed pota- toes, moistened with good, plain dish-gravy; a saucer of junket. Fourth meal, 6.30 p. m. A breakfast-cupful (fgviij) of milk ; a slice of soft milk-toast, or a slice or two of bread and butter. E .189.-. Diet for_______..............-..............age Prescribed by Hygienic Directions, etc. M.D. E Four meáis a day : First meal, y a. m. A breakfast-cupful (f^viij) of new milk ; the yelk of a lightly-boiled egg with a little butter and salt; two thin slices of bread and butter. Second meal, 11 A. M. A teacupful (f§vj) of milk, with a soda-biscuit. Third meal, 2 p. m. A breakfast-cupful (fgviij) of beef-, mutton-, or chicken-broth; a thin slice of stale bread; a saucer of rice-and-milk pudding. Fourth meal, 6.30 p. M. A breakfast-cupful (fgviij) of milk, with bread and butter. To altérnate with this : First meal, 7 A. M. Four good tablespoonfuls of well-cooked porridge (oatmeal or cracked-wheat), with two table- spoonfuls of cream and a little salt (no sugar); a teacupful (ffvj) of milk. Second meal, n A. M. A teacupful (f|vj) of milk, with a slice of bread and butter. Third meal, 2 p. m. One tablespoonful of underdone mutton pounded to a paste; bread and butter, or mashed pota- toes, moistened with good, plain dish-gravy; a saucer of junket. Fourth meal, 6.30 p. m. A breakfast-cupful (fgviij) of milk ; a slice of soft milk-toast, or a slice or two of bread and butter. :'(jíLs elcam tuol. .M .A ^ ,\n%m Vt'Vv\ 'tqU3-j2£IJÍ£3ld jÍ^q 'lírlgil £ lo 7} ; Jifia A"" Diet for________........------............age Prescribed by Hygienic Directions, etc. M.D. E Four meáis a day : First meal, y A. m. A breakfast-cupful (fgviij) of new milk ; the yelk of a lightly-boiled egg with a little butter and salt; two thin slices of bread and butter. Second meal, n A. M. A teacupful (f|vj) of milk, with a soda-biscuit. Third meal, 2 P. M. A breakfast-cupful (f^viij) of beef-, mutton-, or chicken-broth; a thin slice of stale bread; a saucer of rice-and-milk pudding. Fourth meal, 6.30 p. M. A breakfast-cupful (f§viij) of milk, with bread and butter. To altérnate with this : First meal, y A. m. Four good tablespoonfuls of well-cooked porridge (oatmeal or cracked-wheat), with two table- spoonfuls of cream and a little salt (no sugar); a teacupful (f§vj) of milk. Second meal, 11 a. m. A teacupful (f§vj) of milk, with a slice of bread and butter. Third meal, 2 p. m. One tablespoonful of underdone mutton pounded to a paste; bread and butter, or mashed pota- toes, moistened with good, plain dish-gravy; a saucer of junket. Fourth meal, 6.30 p. m. A breakfast-cupful (fgviij) of milk; a slice of soft milk-toast, or a slice or two of bread and butter. - -.....________________189- Dietfor_______.......----------------age___ Prescribed by _____________________________Jlf.D. Hygienic Directions, etc. E Four meáis a day : First meal, y A. M. A breakfast-cupful (fgviij) of new milk ; the yelk of a lightly-boiled egg with a little butter and salt; two thin slices of bread and butter. Second meal, n A. M. A teacupful (fgvj) of milk, with a soda-biscuit. Third meal, 2 P. m. A breakfast-cupful (f^viij) of beef-, mutton-, or chicken-broth; a thin slice of stale bread; a saucer of rice-and-milk pudding. Fourth meal, 6.30 p. M. A breakfast-cupful (f^viij) of milk, with bread and butter. To altérnate with this : First meal, 7 A. M. Four good tablespoonfuls of well-cooked porridge (oatmeal or cracked-wheat), with two table- spoonfuls of cream and a little salt (no sugar); a teacupful (f§vj) of milk. Second meal, n A. M. A teacupful (f§vj) of milk, with a slice of bread and butter. Third meal, 2 p. M. One tablespoonful of underdone mutton pounded to a paste; bread and butter, or mashed pota- toes, moistened with good, plain dish-gravy; a saucer of junket. Fourth meal, 6.30 p. m. A breakfast-cupful (fgviij) of milk; a slice of soft milk-toast, or a slice or two of btead and butter. E 189.. Diet for. age. Prescribed by _______________...........M.D. Hygienic Directions, etc. E Four meáis a day : First meal, y a. m. A breakfast-cupful (fgviij) of new milk ; the yelk of a lightly-boiled egg with a little butter and salt; two thin slices of bread and butter. Second meal, n A. m. A teacupful (f^vj) of milk, with a soda-biscuit. Third meal, 2 p. M. A breakfast-cupful (fgviij) of beef-, mutton-, or chicken-broth; a thin slice of stale bread; a saucer of rice-and-milk pudding. Fourth meal, 6.30 p. M. A breakfast-cupful (f^viij) of milk, with bread and butter. To altérnate with this : First meal, 7 A. M. Four good tablespoonfuls of well-cooked porridge (oatmeal or cracked-wheat), with two table- spoonfuls of cream and a little salt (no sugar); a teacupful (f§vj) of milk. Second meal, 11 A. M. A teacupful (fifvj) of milk, with a slice of bread and butter. Third meal, 2 p. m. One tablespoonful of underdone mutton pounded to a paste; bread and butter, or mashed pota- toes, moistened with good, plain dish-gravy; a saucer of junket. Fourth meal, 6.30 p. m. A breakfast-cupful (fgviij) of milk; a slice of soft milk-toast, or a slice or two of bread and butter. E —-189... age--- Hygienic Directions, etc. M. D. E Four meáis a day : First meal, y a. m. A breakfast-cupful (fgviij) of new milk ; the yelk of a lightly-boiled egg with a little butter and salt; two thin slices of bread and butter. Second meal, n A. M. A teacupful (f§vj) of milk, with a soda-biscuit. Third meal, 2 p. M. A breakfast-cupful (fgviij) of beef-, mutton-, or chicken-broth; a thin slice of stale bread; a saucer of rice-and-milk pudding. Fourth meal, 6.30 p. M. A breakfast-cupful (f^viij) of milk, with bread and butter. To altérnate with this : First meal, y a. m. Four good tablespoonfuls of well-cooked porridge (oatmeal or cracked-wheat), with two table- spoonfuls of cream and a little salt (no sugar); a teacupful (f§vj) of milk. Second meal, 11 a. m. A teacupful (f^vj) of milk, with a slice of bread and butter. Third meal, 2 p. m. One tablespoonful of underdone mutton pounded to a paste; bread and butter, or mashed pota- toes, moistened with good, plain dish-gravy; a saucer of junket. Fourth meal, 6.30 p. m. A breakfast-cupful (fgviij) of milk; a slice of soft milk-toast, or a slice or two of bread and butter. E -------........_________189. Diet for-------.........,______________age___ Prescribed by ____________________M.D. Hygienic Directions, etc. E Four meáis a da y : First meal, y a. m. A breakfast-cupful (fgviij) of new milk ; the yelk of a lightly-boiled egg with a little butter and salt; two thin slices of bread and butter. Second meal, 11 A. M. A teacupful (f^vj) of milk, with a soda-biscuit. Third meal, 2 p. M. A breakfast-cupful (fgviij) of beef-, mutton-, or chicken-broth; a thin slice of stale bread; a saucer of rice-and-milk pudding. Fourth meal, 6.30 p. m. A breakfast-cupful (f§viij) of milk, with bread and butter. To altérnate with this : First meal, 7 a. m. Four good tablespoonfuls of well-cooked porridge (oatmeal or cracked-wheat), with two table- spoonfuls of cream and a little salt (no sugar); a teacupful (f^vj) of milk. Second meal, 11 A. m. A teacupful (fgvj) of milk, with a slice of bread and butter. Third meal, 2 p. m. One tablespoonful of underdone mutton pounded to a paste; bread and butter, or mashed pota- toes, moistened with good, plain dish-gravy; a saucer of junket. Fourth meal, 6.30 p. m. A breakfast-cupful (fgviij) of milk; a slice of soft milk-toast, or a slice or two of bread and butter. E .189... Diet for....................--------..........age___ Prescribed by ____________________M.D. Hygienic Directions, etc. E Four meáis a day : First meal, y A. m. A breakfast-cupful (fgviij) of new milk ; the yelk of a lightly-boiled egg with a little butter and salt; two thin slices of bread and butter. Second meal, n a. m. A teacupful (f^yj) of milk, with a soda-biscuit. Third meal, 2 p. M. A breakfast-cupful (fgviij) of beef-, mutton-, or chicken-broth; a thin slice of stale bread; a saucer of rice-and-milk pudding. Fourth meal, 6.30 p. M. A breakfast-cupful (f^viij) of milk, with bread and butter. To altérnate with this : First meal, 7 A. M. Four good tablespoonfuls of well-cooked porridge (oatmeal or cracked-wheat), with two table- spoonfuls of cream and a little salt (no sugar); a teacupful (f§vj) of milk. Second meal, 11 A. M. A teacupful (fgvj) of milk, with a slice of bread and butter. Third meal, 2 p. m. One tablespoonful of underdone mutton pounded to a paste; bread and butter, or mashed pota- toes, moistened with good, plain dish-gravy; a saucer of junket. Fourth meal, 6.30 p. M. A breakfast-cupful (fgviij) of milk; a slice of soft milk-toast, or a slice or two of bread and butter. F _______ _______189.... Diet for------------------......----age..... Prescribed by _____________________M.D. Hygienic Directions, etc. F Four meáis a day : First meal, 7.30 A. m. One or two tumblerfuls (fSviij) of milk; a saucer of thoroughly-cooked oatmeal or wheaten grits, and one or two slices of bread (one day oíd) and butter. Second meal, 11 A. M. (if hungry). A tumblerful (fgviij) of milk, or a teacupful (f§vj) of meat-broth, with a biscuit. Third meal, 2 p. m. A slice of underdone roast beef or mutton, or a bit of roast chicleen or turkey, minced as fine as possible ; a baked potato thoroughly mashed with a fork and moistened with gravy; a slice or two of bread and butter; a saucer of junket or rice-and-milk pudding. Fourth meal, y p. m. A tumblerful (f^viij) of milk; one or two slices of bread and butter or of well-moistened milk- toast; a baked apple, or stewed prunes or apple. F ______189.... Diet for____________________..........age..... Prescribed by _________________M.D. Hygienic Directions, etc. F Four meáis a day : First meal, 7.30 A. M. One or two tumblerfuls (fSviij) of milk ; a saucer of thoroughly-cooked oatmeal or wheaten grits, and one or two slices of bread (one day oíd) and butter. Second meal, 11 A. M. (if hungry). A tumblerful (fSviij) of milk, or a teacupful (f§vj) of meat-broth, with a biscuit. Third meal, 2 p. M. A slice of underdone roast beef or mutton, or a bit of roast chicken or turkey, minced as fine as possible ; a baked potato thoroughly mashed with a fork and moistened with gravy; a slice or two of bread and butter ; a saucer of junket or rice-and-milk pudding. Fourth meal, y p. m. A tumblerful (f^viij) of milk; one or two slices of bread and butter or of well-moistened milk- toast; a baked apple, or stewed prunes or apple. F _____189—. Diet for______........----------.......age..... Prescribed by ____________________M.D. Hygienic Directions, etc. F Four meáis a day : First meal, 7.30 A. M. One or two tumblerfuls (fSviij) of milk ; a saucer of thoroughly-cooked oatmeal or wheaten grits, and one or two slices of bread (one day oíd) and butter. Second meal, 11 a. m. (if hungry). A tumblerful (fSviij) of milk, or a teacupful (f§vj) of meat-broth, with a biscuit. Third meal, 2 p. m. A slice of underdone roast beef or mutton, or a bit of roast chicken or turkey, minced as fine as possible ; a baked potato thoroughly mashed with a fork and moistened with gravy; a slice or two of bread and butter; a saucer of junket or rice-and-milk pudding. Fourth meal, 7 p. M. A tumblerful (f^viij) of milk; one or two slices of bread and butter or of well-moistened milk- toast; a baked apple, or stewed prunes or apple. ________...... ______189- Dietfor....................-----------.....age....... Prescribed by _____.................________M. D. Hygienic Directions, etc. F Four meáis a day : First meal, 7.30 A. M. One or two tumblerfuls (fSviij) of milk ; a saucer of thoroughly-cooked oatmeal or wheaten grits, and one or two slices of bread (one day oíd) and butter. Second meal, 11 a. m. (if hungry). A tumblerful (fSviij) of milk, or a teacupful (fjvj) of meat-broth, with a biscuit. Third meal, 2 p. M. A slice of underdone roast beef or mutton, or a bit of roast chicken or turkey, minced as fine as possible ; a baked potato thoroughly mashed with a fork and moistened with gravy; a slice or two of bread and butter; a saucer of junket or rice-and-milk pudding. Fourth meal, y p. ai. A tumblerful (fgviij) of milk; one or two slices of bread and butter or of well-moistened milk- toast; a baked apple, or stewed prunes or apple. F: F 189. FÍ Diet for.....----.......----------------age.. Prescribed by Hygienic Directions, etc. M.D. F Four meáis a day : First meal, 7.30 A. M. One or two tumblerfuls (fSviij) of milk ; a saucer of thoroughly-cooked oatmeal or wheaten grits, and one or two slices of bread (one day oíd) and butter. Second meal, 11 a. m. (if hungry). A tumblerful (fSviij) of milk, or a teacupful (f^YJ) of meat-broth, with a biscuit. Third meal, 2 p. M. A slice of underdone roast beef or mutton, or a bit of roast chicken or turkey, minced as fine as possible ; a baked potato thoroughly mashed with a fork and moistened with gravy; a slice or two of bread and butter ; a saucer of junket or rice-and-milk pudding. Fourth meal, 7 p. m. A tumblerful (fgviij) of milk; one or two slices of bread and butter or of well-moistened milk- toast; a baked apple, or stewed prunes or apple. F ... ___......____189- Diet for______......----------...........age..... Prescribed by ________________M.D. Hygienic Directions, etc. F Four meáis a day : First meal, 7.30 A. m. One or two tumblerfuls (fSviij) of milk ; a saucer of thoroughly-cooked oatmeal or wheaten grits, and one or two slices of bread (one day oíd) '. and butter. Second meal, 11 a. m. (if hungry). A tumblerful (fSviij) of milk, or a teacupful (fi|vj) • of meat-broth, with a biscuit. Third meal, 2 p. m. A slice of underdone roast beef or mutton, or a . bit of roast chicken or turkey, minced as fine as possible ; a baked potato thoroughly mashed with a fork and moistened with gravy; a slice or two of bread and butter ; a saucer of junket or rice-and-milk pudding. Fourth meal, y p. m. A tumblerful (fgviij) of milk; one or two slices of bread and butter or of well-moistened milk- toast; a baked apple, or stewed prunes or apple. F __________189-. Diet for_______.........--------.....----age..... Prescribed by ____________________M.D. Hygienic Directions, etc. F Four meáis a day : First meal, 7.30 A. M. One or two tumblerfuls (fSviij) of milk ; a saucer of thoroughly-cooked oatmeal or wheaten grits, and one or two slices of bread (one day oíd) and butter. Second meal, 11 a. m. (if hungry). A tumblerful (fSviij) of milk, or a teacupful (f^vj) of meat-broth, with a biscuit. Third meal, 2 p. m. A slice of underdone roast beef or mutton, or a bit of roast chicken or turkey, minced as fine as possible ; a baked potato thoroughly mashed with a fork and moistened with gravy; a slice or two of bread and butter ; a saucer of junket or rice-and-milk pudding. Fourth meal, y p. m. A tumblerful (f^viij) of milk; one or two slices of bread and butter or of well-moistened milk- toast; a baked apple, or stewed prunes or apple. F .... 189 — Diet for......---......--------.......— age. Prescribed by ________________M.D. Hygienic Directions, etc. F Four meáis a day : First meal, 7.30 A. M. One or two tumblerfuls (fSviij) of milk ; a saucer of thoroughly-cooked oatmeal or wheaten grits, and one or two slices of bread (one day oíd) and butter. Second meal, 11 a. m. (if hungry). A tumblerful (fSviij) of milk, or a teacupful (f^vj) of meat-broth, with a biscuit. Third meal, 2 p. m. A slice of underdone roast beef or mutton, or a bit of roast chicken or turkey, minced as fine as possible ; a baked potato thoroughly mashed with a fork and moistened with gravy; a slice or two of bread and butter ; a saucer of junket or rice-and-milk pudding. Fourth meal, 7 p. m. A tumblerful (f^viij) of milk ; one or two slices of bread and butter or of well-moistened milk- toast; a baked apple, or stewed prunes or apple. ______i8g- Dietfbr.....-...............----------.....aSe...... Prescribed by ______________________M.D. Hygienic Directions, etc. F h Four meáis a day : First meal, 7.30 A. m. One or two tumblerfuls (fSviij) of milk ; a saucer '. of thoroughly-cooked oatmeal or wheaten grits, ; and one or two slices of bread (one day oíd) ! * and butter. ; Second meal, 11 A. M. (if hungry). A tumblerful (fSviij) of milk, or a teacupful (f§yj) '. of meat-broth, with a biscuit. ; Third meal, 2 p. m. A slice of underdone roast beef or mutton, or a '. bit of roast chicken or turkey, minced as fine ; as possible ; a baked potato thoroughly mashed ', with a fork and moistened with gravy ; a slice ; or two of bread and butter; a saucer of junket \ or rice-and-milk pudding. Fourth meal, 7 p. m. A tumblerful (f^viij) of milk; one or two slices \ of bread and butter or of well-moistened milk- toast; a baked apple, or stewed prunes or * apple. F ______189—. Diet for_______.....---------......----age— Prescribed by ______M.D. Hygienic Directions, etc. F Four meáis a day : First meal, 7.30 A. M. One or two tumblerfuls (fSviij) of milk ; a saucer of thoroughly-cooked oatmeal or wheaten grits, and one or two slices of bread (one day oíd) and butter. Second meal, 11 a. m. (if hungry). A tumblerful (fSviij) of milk, or a teacupful (fj|vj) of meat-broth, with a biscuit. Third meal, 2 p. m. A slice of underdone roast beef or mutton, or a bit of roast chicken or turkey, minced as fine as possible ; a baked potato thoroughly mashed with a fork and moistened with gravy; a slice or two of bread and butter ; a saucer of junket or rice-and-milk pudding. Fourth meal, 7 p. m. A tumblerful (f^viij) of milk; one or two slices of bread and butter or of well-moistened milk- toast; a baked apple, or stewed prunes or apple. G ________________189—. Diet for_____...........---------------age Prescribed by Hygienic Directions, etc. M.D. G Three meáis daily at table with parents or an attendant, who must see that the food is eaten slowly and is thoroughly masticated. Breakfast. Every day. Milk. Porridge and cream. Bread (stale) and butter. One dish only each day. Fresh fish. Eggs, lightly boiled. poached. scrambled. " plain omelette. Chicken hash. Stewed kidney. " liver. Before or after this meal may eat— Oranges, grapes without pulp (seeds not to be swallowed), peaches, ripe pears, cantaloupes, and strawberries. Dinner. Every day. Clear soup. Meat, roasted or broiled and cut into small pieces. Bread and butter. Two dishes each day. Potatoes, baked or mashed. Hominy. Macaroni (plain). Spinach (purée). Peas. Stewed celery. Cauliflower. String beans (young). Green corn (grated). Junket, rice-and-milk, or other light pudding for dessert. Supper. Every day. Milk. Milk-toast or bread and butter. Stewed fruit, baked apple. Drink. Puré water only. Avoid fried food, highly seasoned or made-up dishes. No condiment but salt to be used. G ___________.......189.... Diet for__________________________age— Prescribed by _________________........M.D. Hygienic Directions, etc. G Three meáis daily at table with parents or an attendant, who must see that the food is eaten slowly and is thoroughly masticated. Breakfast. Every day. One dish only each day. Milk. Fresh fish. Porridge and cream. Eggs, lightly boiled. Bread (stale) and butter. " poached. " scrambled. " plain omelette. Chicken hash. Stewed kidney. " liver. Before or after this meal may eat— Oranges, grapes without pulp (seeds not to be swallowed), peaches, ripe pears, cantaloupes, and strawberries. Dinner. Every day. Clear soup. Meat, roasted or broiled and cut into small pieces. Bread and butter. Two dishes each day. Potatoes, baked or mashed. Hominy. Macaroni (plain). Spinach (purée). Peas. Stewed celery. Cauliflower. String beans (young). Green corn (grated). Junket, rice-and-milk, dessert. or other light pudding for Supper. Every day. Milk. Milk-toast or bread and butter. Stewed fruit, baked apple. Drink. Puré water only. Avoid fried food, highly seasoned or made-up dishes. No condiment but salt to be used. G ________________189—. Diet for__________________________age.— Prescribed by ________________.........M.D. Hygienic Directions, etc. G Three meáis daily at table with parents or an attendant, who must see that the food is eaten slowly and is thoroughly masticated. Breakfast. Every day. Milk. Porridge and cream. Bread (stale) and butter. One dish only each day. Fresh fish. Eggs, lightly boiled. " poached. " scrambled. " plain omelette. Chicken hash. Stewed kidney. " liver. Before or after this meal may eat— Oranges, grapes without pulp (seeds not to be swallowed), peaches, ripe pears, cantaloupes, and strawberries. Dinner. Every day. Clear soup. Meat, roasted or broiled and cut into small pieces. Bread and butter. Two dishes each day. Potatoes, baked or mashed. Hominy. Macaroni (plain). Spinach (purée). Peas. Stewed celery. Cauliflower. String beans (young). Green corn (grated). Junket, rice-and-milk, or other light pudding for dessert. Supper. Every day. Milk. Milk-toast or bread and butter. Stewed fruit, baked apple. Drink. Puré water only. Avoid fried food, highly seasoned or made-up dishes. No condiment but salt to be used. G .189.-. Diet for__________________________age Prescribed by Hygienic Directions, etc. M.D. G Three meáis daily at table with parents or an attendant, who must see that the food is eaten slowly and is thoroughly masticated. Breakfast. Every day. Milk. Porridge and cream. Bread (stale) and butter. One dish only each day. Fresh fish. Eggs, lightly boiled. " poached. " scrambled. " plain omelette. Chicken hash. Stewed kidney. " liver. Before or after this meal may eat— Oranges, grapes without pulp (seeds not to be swallowed), peaches, ripe pears, cantaloupes, and strawberries. Dinner. Every day. Clear soup. Meat, roasted or broiled and cut into small pieces. Bread and butter. Two dishes each day. Potatoes, baked or mashed. Hominy. Macaroni (plain). Spinach (purée). Peas. Stewed celery. Cauliflower. String beans (young). Green corn (grated). Junket, rice-and-milk, dessert. or other light pudding for Supper. Every day. Milk. Milk-toast or bread and butter. Stewed fruit, baked apple. Drink. Puré water only. Avoid fried food, highly seasoned or made-up dishes. No condiment but salt to be used. G ..........................189.-. Diet for___.............--------------age— Prescribed by __________............M.D. Hygienic Directions, etc. G Three meáis daily at table with parents or an attendant, who must see that the food is eaten slowly and is thoroughly masticated. Breakfast. Every day. One dish only each day. Milk. Fresh fish. Porridge and cream. Eggs, lightly boiled. Bread (stale) and butter. " poached. " scrambled. '* plain omelette. Chicken hash. Stewed kidney. " liver. Before or after this meal may eat— Oranges, grapes without pulp (seeds not to be swallowed), peaches, ripe pears, cantaloupes, and strawberries. Dinner. Every day. Clear soup. Meat, roasted or broiled and cut into small pieces. Bread and butter. Two dishes each day. Potatoes, baked or mashed. Hominy. Macaroni (plain). Spinach (purée). Peas. Stewed celery. Cauliflower. String beans (young). Green corn (grated). Junket, rice-and-milk, or other dessert. light pudding for Supper. Every day. Milk. Milk-toast or bread and butter. Stewed fruit, baked apple. Drink. Puré water only. Avoid fried food, highly seasoned or made-up dishes. No condiment but salt to be used. G ________________189 — Diet for___________________________age..... Prescribed by _______________...........M.D. Hygienic Directions, etc. G Three meáis daily at table with parents or an attendant, who must see that the food is eaten slowly and is thoroughly masticated. Breakfast. Every day. One dish only each day. Milk. Fresh fish. Porridge and cream. Eggs, lightly boiled. Bread (stale) and butter. " poached. " scrambled. " plain omelette. Chicken hash. Stewed kidney. " liver. Before or after this meal may eat— Oranges, grapes without pulp (seeds not to be swallowed), peaches, ripe pears, cantaloupes, and strawberries. Dinner. Every day. Clear soup. Meat, roasted or broiled and cut into small pieces. Bread and butter. Two dishes each day. Potatoes, baked or mashed. Hominy. Macaroni (plain). Spinach (purée). Peas. Stewed celery. Cauliflower. String beans (young). Green corn (grated). Junket, rice-and-milk, or other light pudding for dessert. Supper. Every day. Milk. Milk-toast or bread and butter. Stewed fruit, baked apple. Drink. Puré water only. Avoid fried food, highly seasoned or made-up dishes. No condiment but salt to be used. G ......._____...........189— Diet for--------------------------age.... Prescribed by _______________...........M.D. Hygienic Directions, etc. G Three meáis daily at table with parents or an attendant, who must see that the food is eaten slowly and is thoroughly masticated. Breakfast. Every day. One dish only each day. Milk. Fresh fish. Porridge and cream. Eggs, lightly boiled. Bread (stale) and butter. *' poached. " scrambled. " plain omelctte. Chicken hash. Stewed kidney. " liver. Before or after this meal may eat— Oranges, grapes without pulp (seeds not to be swallowed), peaches, ripe pears, cantaloupes, and strawberries. Dinner. Every day. Clear soup. Meat, roasted or broiled and cut into small pieces. Bread and butter. Two dishes each day. Potatoes, baked or mashed. Hominy. Macaroni (plain). Spinach (purée). Peas. Stewed celery. Cauliflower. String beans (young). Green corn (grated). Junket, rice-and-milk, dessert. or other light pudding for Supper. Every day. Milk. Milk-toast or bread and butter. Stewed fruit, baked apple. Drink. Puré water only. Avoid fried food, highly seasoned or made-up dishes. No condiment but salt to be used. G 189.... Diet for---------------------------age. Prescribed by Hygienic Directions, etc. M.D. G Three meáis daily at table with parents or an attendant, who must see that the food is eaten slowly and ¡s thoroughly masticated. Breakfast. Every day. Milk. Porridge and cream. Bread (stale) and butter. One dish only each day. Fresh fish. Eggs, lightly boiled. " poached. scrambled. " plain omelette. Chicken hash. Stewed kidney. " liver. Before or after this meal may eat— Oranges, grapes without pulp (seeds not to be swallowed), peaches, ripe pears, cantaloupes, and strawberries. Dinner. Every day. Clear soup. Meat, roasted or broiled and cut into small pieces. Bread and butter. Two dishes each day. Potatoes, baked or mashed. Hominy. Macaroni (plain). Spinach (purée). Peas. Stewed celery. Cauliflower. String beans (young). Green corn (grated). Junket, rice-and-milk, dessert. or other light pudding for Supper. Every day. Milk. Milk-toast or bread and butter. Stewed fruit, baked apple. Drink. Puré water only. Avoid fried food, highly seasoned or made-up dishes. No condiment but salt to be used. G .189... age. M.D. G Three meáis daily at table with parents or an attendant, who must see that the food is eaten slowly and is thoroughly masticated. Breakfast. Every day. Milk. Porridge and cream. Bread (stale) and butter. One dish only each day. Fresh fish. Eggs, lightly boiled. poached. " scrambled. " plain omelette. Chicken hash. Stewed kidney. liver. Before or after this meal may eat— Oranges, grapes without pulp (seeds not to be swallowed), peaches, ripe pears, cantaloupes, and strawberries. Dinner. Every day. Clear soup. Meat, roasted or broiled and cut into small pieces. Bread and butter. Two dishes each day. Potatoes, baked or mashed. Hominy. Macaroni (plain). Spinach (purée). Peas. Stewed celery. Cauliflower. String beans (young). Green corn (grated). Junket, rice-and-milk, or other dessert. light pudding for Supper. Every day. Milk. Milk-toast or bread and butter. Stewed fruit, baked apple. Drink. Puré water only. Avoid fried food, highly seasoned or made-up dishes. No condiment but salt to be used. G -------------189.- Dietfor______________________age..... Prescribed by ___________________......M.D. Hygienic Directions, etc. Three meáis daily at table with parents or an attendant, who must see that the food is eaten slowly and is thoroughly masticated. Breakfast. Every day. One dish only each day. Milk. Fresh fish. Porridge and cream. Eggs, lightly boiled. Bread (stale) and butter. " poached. " scrambled. " plain omelette. Chicken hash. Stewed kidney. " liver. Before or after this meal may eat— Oranges, grapes without pulp (seeds not to be swallowed), peaches, ripe pears, cantaloupes, and strawberries. Dinner. Every day. Clear soup. Meat, roasted or broiled and cut into small pieces. Bread and butter. Two dishes each day. Potatoes, baked or mashed. Hominy. Macaroni (plain). Spinach (purée). Peas. Stewed celery. Cauliflower. String beans (young). Green corn (grated). Junket, rice-and-milk, or other light pudding for dessert. Supper. Every day. Milk. Milk-toast or bread and butter. Stewed fruit, baked apple. Drink. Puré water only. Avoid fried food, highly seasoned or made-up dishes. No condiment but salt to be used. DIET IN DISEASE. H. Partial peptonization for feeble digestión (age, four months). I. "No-milk" diet for acute gastro-intestinal dis- orders—acute vomiting, entero-colitis, choleri- form diarrhoea, etc. (age, six months). J. Diet for chronic gastro-intestinal catarrh—mucous disease of older children. K. Diet for chronic gastric catarrh ("chronic vomit- ing") in infants. L. Diet for chronic intestinal catarrh (chronic diar- rhoea) when milk foods undergo acid fermenta- tion (age, six to twelve months). M. Diet for habitual constipation in infants (age, three months). N. Diet for habitual constipation in older children (age, eighteen months to two and a half years). O. Diet in infantile scurvy (age, eight months). P. Diet in scarlatinal nephritis (age, four years). Q. Diet in lithsemia—excess of uric acid in uriñe, gouty eczema, etc. (age, four years). R. Diet in rickets without diarrhoea (age, eighteen months). If diarrhoea be a symptom, employ diet L. S. Diet and régimen in tabes mesenterica (age, four years). T. Diet in pulmonary phthisis (age, seven years). U. Diet and régimen in chorea (childhood). PREPARATION OF DILUENTS AND FOODS. ¡¡gg» In formulating the above diets it is necessary to adapt them to definite ages. The physician can readily increase or diminish the quantity or alter the quality of the food according to the age of his special patient. H 189—. Diet for___________________________age. Prescribed by __________________.....M.D. Hygienic Directions, etc. H Make each bottle of food as follows: Cream___________________i tablespoonful (f^ss). Milk___________________ 5 tablespoonfuls (f^iiss). Water___________________4 tablespoonfuls (f^ij). Peptogenic milk-powder... i level teaspoonful. After mixing, heat cautiously over a fíame for six minutes, stirring constantly with a spoon, and tasting often, so that it shall not become too hot to be sipped—115o F. Cool to 98o F. before administering. Feed every two and a half hours from 5 A. m. to iop. m. In case each bottle cannot be prepared separately— by far the better way—the whole quantity for each day may be prepared in the morning as follows : Cream----------------- 8 tablespoonfuls (f^iv). Milk------------------40 tablespoonfuls (f^xx). Water------------------32 tablespoonfuls (f^xvj). Peptogenic milk-powder... 8 level teaspoonfuls. Heat slowly, so as to bring to a full boil at the end of ten minutes; fill eight graduated nursing bot- tles to the five-oz. mark, cork with cotton, and place in nursery refrigerator; heat to 98o F. at time of administraron. To return to unpeptonized diet, gradually reduce the time of heating, and finally replace the milk-powder by sugar of milk and salt. A mixture stronger than 2 parts of milk to 1 part of water is difficult to predigest without curdling, espe- cially if the milk be of more than ordinarily good quality. H ............____................189—. Diet for_______.......--------------age....... Prescribed by ____________________M. D. Hygienic Directions, etc. H Make each bottle of food as follows: Cream___________________i tablespoonful (f^ss). Milk_____________________5 tablespoonfuls (f^üss). Water____________________4 tablespoonfuls (f^ij). Peptogenic milk-powder__i level teaspoonful. After mixing, heat cautiously over a fíame for six minutes, stirring constantly with a spoon, and tasting often, so that it shall not become too hot to be sipped—115o F. Cool to 98o F. before administering. Feed every two and a half hours from 5 A. M. to 10 p. M. In case each bottle cannot be prepared separately— by far the better way—the whole quantity for each day may be prepared in the morning as follows : Cream_________________ 8 tablespoonfuls (f^iv). Milk-------------------40 tablespoonfuls (f§xx). Water------------------32 tablespoonfuls (fgxvj). Peptogenic milk-powder... 8 level teaspoonfuls. Heat slowly, so as to bring to a full boil at the end often minutes; fill eight graduated nursing bot- tles to the five-oz. mark, cork with cotton, and place in nursery refrigerator; heat to 98o F. at time of administration. To return to unpeptonized diet, gradually reduce the time of heating, and finally replace the milk-powder by sugar of milk and salt. A mixture stronger than 2 parts of milk to i part of water is difficult to predigest without curdling, espe- cially if the milk be of more than ordinarily good quality. H 189—. Diet for_____________________......— age. Prescribed by ____________...............-M.D. Hygienic Directions, etc. H Make each bottle of food as follows : Cream __i tablespoonful (f^ss). Milk______....... _____ 5 tablespoonfuls (f^iiss). Water_______ ________4 tablespoonfuls (f^ij). Peptogenic milk-powder ... 1 level teaspoonful. After mixing, heat cautiously over a fíame for six minutes, stirring constantly with a spoon, and tasting often, so that it shall not become too hot to be sipped—115o F. Cool to 98o F. before administering. Feed every two and a half hours from 5 a. m. to 10 p. M. In case each bottle cannot be prepared separately— by far the better way—the whole quantity for each day may be prepared in the morning as follows: Cream----------------- 8 tablespoonfuls (f¿iv). Milk-------------------40 tablespoonfuls (fgxx). Water--------------.....32 tablespoonfuls (fgxvj). Peptogenic milk-powder... 8 level teaspoonfuls. Heat slowly, so as to bring to a full boil at the end of ten minutes ; fill eight graduated nursing bot- tles to the five-oz. mark, cork with cotton, and place in nursery refrigerator; heat to 98o F. at time of administration. To return to unpeptonized diet, gradually reduce the time of heating, and finally replace the milk-powder by sugar of milk and salt. A mixture stronger than 2 parts of milk to 1 part of water is difficult to predigest without curdling, espe- cially if the milk be of more than ordinarily good quality. H ______________189—. Dietfbr________________________age.— Prescribed by _________________________M.D. Hygienic Directions, etc. H Make each bottle of food as follows : Cream____________ i tablespoonful (f^ss). Milk_____________________5 tablespoonfuls (f^iiss). Water___________________4 tablespoonfuls (f3ij). Peptogenic milk-powder... i level teaspoonful. After mixing, heat cautiously over a fíame for six minutes, stirring constantly with a spoon, and tasting often, so that it shall not become too hot to be sipped—115o F. Cool to 98o F. before administering. Feed every two and a half hours from 5 A. m. to 10 p. m. In case each bottle cannot be prepared separately— by far the better way—the whole quantity for each day may be prepared in the morning as follows : Cream_________________ 8 tablespoonfuls (f§iv). Milk___________________40 tablespoonfuls (f|xx). Water------------------32 tablespoonfuls (fgxvj). Peptogenic milk-powden.. 8 level teaspoonfuls. Heat slowly, so as to bring to a full boil at the end often minutes ; fill eight graduated nursing bot- tles to the five-oz. mark, cork with cortón, and place in nursery refrigerator; heat to 98o F. at time of administration. To return to unpeptonized diet, gradually reduce the time of heating, and finally replace the milk-powder by sugar of milk and salt. A mixture stronger than 2 parts of milk to i part of water is difficult to predigest without curdling, espe- cially if the milk be of more than ordinarily good quality. H .......______................189. Diet for_________________________age— Prescribed by _________________________M.D. Hygienic Directions, etc. H Make each bottle of food as follows: Cream___________________i tablespoonful (f^ss). Milk____________________ 5 tablespoonfuls (fgiiss). Water____________________4 tablespoonfuls (f^ij). Peptogenic milk-powder.__ i level teaspoonful. After mixing, heat cautiously over a fíame for six minutes, stirring constantly with a spoon, and tasting often, so that it shall not become too hot to be sipped—115o F. Cool to 98o F. before administering. Feed every two and a half hours from 5 A. m. to 10 p. m. In case each bottle cannot be prepared separately— by far the better way—the whole quantity for each day may be prepared in the morning as follows : Cream_________________ 8 tablespoonfuls (f§iv). Milk___________________40 tablespoonfuls (F§xx). Water------------------32 tablespoonfuls (f^xvj). Peptogenic milk-powder... 8 level teaspoonfuls. Heat slowly, so as to bring to a full boil at the end of ten minutes; fill eight graduated nursing bot- tles to the five-oz. mark, cork with cotton, and place in nursery refrigerator; heat to 98o F. at time of administraron. To return to unpeptonized diet, gradually reduce the time of heating, and finally replace the milk-powder by sugar of milk and salt. A mixture stronger than 2 parís of milk to 1 part of water is difiicult to predigest without curdling, espe- cially if the milk be of more than ordinarily good quality. H _____................______189. Diet for__________________________age..— Prescribed by ____________________..M.D. Hygienic Directions, etc. H Make each bottle of food as follows : Cream_______________ —-i tablespoonful (f^ss). Milk___________ _____ 5 tablespoonfuls (f^iiss). Water_________ _________4 tablespoonfuls (f3¡j)- Peptogenic milk-powder.... 1 level teaspoonful. After mixing, heat cautiously over a fia me for six minutes, stirring constantly with a spoon, and tasting often, so that it shall not become too hot to be sipped—115o F. Cool to 98o F. before administering. Feed every two and a half hours from 5 A. M. to 10 p. m. In case each bottle cannot be prepared separately— ; by far the better way—the whole quantity for each day may be prepared in the morning as follows: Cream_________________ 8 tablespoonfuls (f§iv). ; Milk___________________40 tablespoonfuls (f§xx). Water__________________32 tablespoonfuls (f^xvj). ; Peptogenic milk-powder... 8 level teaspoonfuls. Heat slowly, so as to bring to a full boil at the end of ten minutes ; fill eight graduated nursing bot- tles to the five-oz. mark, cork with cotton, and place in nursery refrigerator; heat to 98o F. at time of administration. To return to unpeptonized diet, gradually reduce the time of heating, and finally replace the milk-powder by sugar of milk and salt. A mixture stronger than 2 parts of milk to 1 part of water is difficult to predigest without curdling, espe- cially if the milk be of more than ordinarily good quality. H ____________................189— Diet for_____________________.......age........ Prescribed by ____________________M.D. Hygienic Directions, etc. Make each bottle of food as follows : Cream___________________i tablespoonful (f^ss). Milk_________________ 5 tablespoonfuls (f^iiss). ; Water____________________4 tablespoonfuls (f^ij). "■ Peptogenic milk-powder ... i level teaspoonful. After mixing, heat cautiously over a fíame for six minutes, stirring constantly with a spoon, and tasting often, so that it shall not become too hot to be sipped—115o F. Cool to 98o F. before - administering. Feed every two and a half hours from 5 a. m. to 10 P. M. In case each bottle cannot be prepared separately— by far the better way—the whole quantity for each day may be prepared in the morning as follows : Cream_________________ 8 tablespoonfuls (f^iv). Milk-------------------40 tablespoonfuls (f§xx). Water------------------32 tablespoonfuls (f^xvj), Peptogenic milk-powder... 8 level teaspoonfuls. Heat slowly, so as to bring to a full boil at the end of ten minutes; fill eight graduated nursing bot- tles to the five-oz. mark, cork with cotton, and place in nursery refrigerator; heat to 98o F. at time of administration. To return to unpeptonized diet, gradually reduce the time of heating, and finally replace the milk-powder by sugar of milk and salt. A mixture stronger than 2 parts of milk to 1 part of water is difficult to predigest without curdling, espe- cially if the milk be of more than ordinarily good quality. H .189—. Diet for__________________________age Prescribed by ______________M.D. Hygienic Directions, etc. H Make each bottle of food as follows : Cream ... ________ ....i tablespoonful (f^ss). Milk_________________ 5 tablespoonfuls (f^iiss). Water___________________4 tablespoonfuls (f^ij). Peptogenic milk-powder.... i level teaspoonful. After mixing, heat cautiously over a fíame for six minutes, stirring constantly with a spoon, and tasting often, so that it shall not become too hot to be sipped—1150 F. Cool to 98o F. before administering. Feed every two and a half hours from 5 a. m. to iof. m. In case each bottle cannot be prepared separately— by far the better way—the whole quantity for each day may be prepared in the morning as follows : Cream_________________ 8 tablespoonfuls (f§iv). Milk___________________40 tablespoonfuls (fgxx). Water__________________32 tablespoonfuls (fgxvj). Peptogenic milk-powder... 8 level teaspoonfuls. Heat slowly, so as to bring to a full boil at the end of ten minutes ; fill eight graduated nursing bot- tles to the five-oz. mark, cork with cotton, and place in nursery refrigerator; heat to 98o F. at time of administration. To return to unpeptonized diet, gradually reduce the time of heating, and finally replace the milk-powder by sugar of milk and salt. A mixture stronger than 2 parts of milk to 1 part of water is difficult to predigest without curdling, espe- cially if the milk be of more than ordinarily good quality. H ____________.....______189. Diet for__________________________age— Prescribed by ____________________M.D. Hygienic Directions, etc. H Make each bottle of food as follows: Cream___________________i tablespoonful (13SS). Milk___________________ 5 tablespoonfuls (f^iiss). Water___________________4 tablespoonfuls (f.^ij). Peptogenic milk-powder__1 level teaspoonful. After mixing, heat cautiously over a fíame for six minutes, stirring constantly with a spoon, and tasting often, so that it shall not become too hot to be sipped—115o F. Cool to 98o F. before administering. Feed every two and a half hours from 5 A. m. to 10 p. M. In case each bottle cannot be prepared separately— by far the better way—the whole quantity for each day may be prepared in the morning as follows : Cream----------------- 8 tablespoonfuls (f^iv). Milk-------------------40 tablespoonfuls (f§xx). Water------------------32 tablespoonfuls (fgxvj). Peptogenic milk-powder... 8 level teaspoonfuls. Heat slowly, so as to bring to a full boil at the end often minutes ; fill eight graduated nursing bot- tles to the five-oz. mark, cork with cotton, and place in nursery refrigerator; heat to 98o F. at time of administration. To return to unpeptonized diet, gradually reduce the time of heating, and finally replace the milk-powder by sugar of milk and salt. A mixture stronger than 2 parts of milk to 1 part of water is difficult to predigest without curdling, espe- cially if the milk be of more than ordinarily good quality. H ....... ___................189- Diet for__________________________age....... Prescribed by ____________________M.D. Hygienic Directions, etc. H Make each bottle of food as follows: Cream___________________i tablespoonful (13SS). Milk__________________ 5 tablespoonfuls (f^iiss). Water____________________4 tablespoonfuls (f3ij). Peptogenic milk-powder.... 1 level teaspoonful. After mixing, heat cautiously over a fíame for six minutes, stirring constantly with a spoon, and tasting often, so that it shall not become too hot to be sipped—115o F. Cool to 98o F. before administering. Feed every two and a half hours from 5 A. M. to 10 p. m. In case each bottle cannot be prepared separately— by far the better way—the whole quantity for each day may be prepared in the morning as follows: Cream_________________ 8 tablespoonfuls (f§iv). Milk___________________40 tablespoonfuls (f|xx). Water______________.....32 tablespoonfuls (f^xvj). Peptogenic milk-powder... 8 level teaspoonfuls. Heat slowly, so as to bring to a full boil at the end often minutes ; fill eight graduated nursing bot- tles to the five-oz. mark, cork with cotton, and place in nursery refrigerator; heat to 98o F. at time of administration. To return to unpeptonized diet, gradually reduce the time of heating, and finally replace the milk-powder by sugar of milk and salt. A mixture stronger than 2 parts of milk to 1 part of water is difficult to predigest without curdling, espe- cially if the milk be of more than ordinarily good quality. I ________. ____189..-. Dietfor__________ —age..... Prescribed by ____________________M.D. Hygienic Directions, etc. I Whey_____________ .4 tablespoonfuls (f^ij). Barley-water_____________4 tablespoonfuls (fgij). Milk-sugar_______________1 teaspoonful (3J). For one portion, to be given every two hours. 2. Flour-ball or barley-jelly ... 1 teaspoonful. Water __..........__________8 tablespoonfuls (fgiv). Mix and add half the white of a fresh egg. For one portion, to be given every two hours. 3- Veal-broth {l/2 a Ib. of meat to a pint of water), Barley-water____of each, 4 tablespoonfuls (fgij). For one portion, to be given every two hours. 4- Raw-beef juice_________1-2 teaspoonfuls (f3J-ij). Every two hours. While on No. 4 the patient must take from 12 to 24 fluidounces of puré water, barley-water, or white-of-egg water each twenty-four hours : these must be given in small doses at short intervals. Resume milk-feeding gradually after using any of these diets. Partially peptonized milk food is the best intermedíate diet. I .189-. Diet for___________________________age Prescribed by ......._________ _______M.D. Hygienic Directions, etc. I I I. Whey____________________4 tablespoonfuls (f^ij). Barley-water_____________4 tablespoonfuls (í^'i)). Milk-sugar________________1 teaspoonful (gj). For one portion, to be given every two hours. 2. Flour-ball or barley-jelly___1 teaspoonful. Water ___________________8 tablespoonfuls (f|iv). Mix and add half the white of a fresh egg. For one portion, to be given every two hours. 3- Veal-broth (l/2 a Ib. of meat to a pint of water), Barley-water----of each, 4 tablespoonfuls (f^ij). For one portion, to be given every two hours. 4- Raw-beef juice---------1-2 teaspoonfuls (f^j—ij). Every two hours. While on No. 4 the patient must take from 12 to 24 fluidounces of puré water, barley-water, or white-of-egg water each twenty-four hours : these must be given in small doses at short intervals. Resume milk-feeding gradually after using any of these diets. Partially peptonized milk food is the best intermedíate diet. ................___________189- Dietfor____......-----------------age— Prescribed by ________M.D. Hygienic Directions, etc. I 1. Whey___________________4 tablespoonfuls (f^ij). Barley-water_____________4 tablespoonfuls (f3ij). Milk-sugar________ -----1 teaspoonful (3J). For one portion, to be given every two hours. 2. Flour-ball or barley-jelly___1 teaspoonful. Water ___________________8 tablespoonfuls (f^iv). Mix and add half the white of a fresh egg. For one portion, to be given every two hours. 3- Veal-broth ()4 a Ib. of meat to a pint of water), Barley-water----of each, 4 tablespoonfuls (f§ij). For one portion, to be given every two hours. 4- Raw-beef juice---------1-2 teaspoonfuls (f3J-ij). Every two hours. While on No. 4 the patient must take from 12 to 24 fluidounces of puré water, barley-water, or white-of-egg water each twenty-four hours : these must be given in small doses at short intervals. Resume milk-feeding gradually after using any of these diets. Partially peptonized milk food is the best intermedíate diet. Prescribed by Hygienic Directions, etc. .189. Dietfbr------------- ------age. M.D. I I. Whey ___________________4 tablespoonfuls (f^ij). Barley-water ____________4 tablespoonfuls (fgij). Milk-sugar________________i teaspoonful (3J). For one portion, to be given every two hours. 2. Flour-ball or barley-jelly .. 1 teaspoonful. Water ___________________8 tablespoonfuls (f§iv). Mix and add half the white of a fresh egg. For one portion, to be given every two hours. 3- Veal-broth {yí a Ib. of meat to a pint of water), Barley-water____of each, 4 tablespoonfuls (f^ij). For one portion, to be given every two hours. 4- Raw-beef juice---------1-2 teaspoonfuls (f3J-ij). Every two hours. While on No. 4 the patient must take from 12 to 24 fluidounces of puré water, barley-water, or white-of-egg water each twenty-four hours : these must be given in small doses at short intervals. Resume milk-feeding gradually after using any of these diets. Partially peptonized milk food is the best intermediate diet, I .189— Dietfor____.....---------- --------age Prescribed by Hygienic Directions, etc. M.D. Whey___________________4 tablespoonfuls (f^ij). ¡ Barley-water_____________4 tablespoonfuls (f=ij). Milk-sugar____________.....i teaspoonful (3J). For one portion, to be given every two hours. 2. Flour-ball or barley-jelly ... 1 teaspoonful. Water ___________________8 tablespoonfuls (fjiv). Mix and add half the white of a fresh egg. For one portion, to be given every two hours. 3- Veal-broth (yi a Ib. of meat to a pint of water), Barley-water____of each, 4 tablespoonfuls (fgij). For one portion, to be given every two hours. 4- Raw-beef juice_________1-2 teaspoonfuls (f3J-ij). Every two hours. While on No. 4 the patient must take from 12 to 24 fluidounces of puré water, barley-water, or white-of-egg water each twenty-four hours : these must be given in small doses at short intervals. Resume milk-feeding gradually after using any of these diets. Partially peptonized milk food is the best intermedíate diet. I 189..-. Diet for___________ ---------age. Prescribed by ____________________M.D. Hygienic Directions, etc. I Whey___________________4 tablespoonfuls (fjij)- Barley-water_____________4 tablespoonfuls (Qjij). Milk-sugar________ -----1 teaspoonful (3J). For one portion, to be given every two hours. 2. Flour-ball or barley-jelly.— 1 teaspoonful. Water ___________________8 tablespoonfuls (fgiv). Mix and add half the white of a fresh egg. For one portion, to be given every two hours. 3- Veal-broth (l/2 a Ib. of meat to a pint of water), Barley-water____of each, 4 tablespoonfuls (fgij). For one portion, to be given every two hours. 4- Raw-beef juice_________1-2 teaspoonfuls (f3J-ij). Every two hours. While on No. 4 the patient must take from 12 to 24 fluidounces of puré water, barley-water, or white-of-egg water each twenty-four hours : these must be given in small doses at short intervals. Resume milk-feeding gradually after using any of these diets. Partially peptonized milk food is the best intermedíate diet. Prescribed by Hygienic Directions, etc. 189- Dietfor_______ --------age M.D. I I. Whey____________________4 tablespoonfuls (fs'ij). Barley-water_____________4 tablespoonfuls (f^ij). Milk-sugar________________i teaspoonful (3J). For one portion, to be given every two hours. 2. Flour-ball or barley-jelly .. 1 teaspoonful. Water ____________________8 tablespoonfuls (fgiv). Mix and add half the white of a fresh egg. For one portion, to be given every two hours. 3- Veal-broth [y2 a Ib. of meat to a pint of water), Barley-water____of each, 4 tablespoonfuls (f^ij). For one portion, to be given every two hours. 4- Raw-beef juice_________1-2 teaspoonfuls (f3J-ij). Every two hours. While on No. 4 the patient must take from 12 to 24 fluidounces of puré water, barley-water, or white-of-egg water each twenty-four hours : these must be given in small doses at short intervals. Resume milk-feeding gradually after using any of these diets. Partially peptonized milk food is the best intermedíate diet. I 189— Diet for________ ---------- ----age Prescribed by Hygienic Directions, etc. M.D. I I. Whey____________________4 tablespoonfuls (f3*ij). Barley-water ______ ---4 tablespoonfuls (f^ij). Milk-sugar________________i teaspoonful (3J). For one portion, to be given every two hours. 2. Flour-ball or barley-jelly.... 1 teaspoonful. Water ____________________8 tablespoonfuls (f^iv). Mix and add half the white of a fresh egg. For one portion, to be given every two hours. 3- Veal-broth (}£ a Ib. of meat to a pint of water), Barley-water____of each, 4 tablespoonfuls (f§ij). For one portion, to be given every two hours. 4- rtaw-beef juice_________1-2 teaspoonfuls (fgj—ij). Every two hours. While on No. 4 the patient must take from 12 to 24 fluidounces of puré water, barley-water, or white-of-egg water each twenty-four hours : these must be given in small doses at short intervals. Resume milk-feeding gradually after using any of these diets. Partially peptonized milk food is the best intermedíate diet. _____________________189- Dietfor_______ -----age— Prescribed by ________.........________M.D. Hygienic Directions, etc. I Whey___________________4 tablespoonfuls (Í3"ij). Barley-water_____________4 tablespoonfuls (fgij). Milk-sugar________________i teaspoonful (gj). For one portion, to be given every two hours. 2. Flour-ball or barley-jelly..- i teaspoonful. Water ____________________8 tablespoonfuls (f^iv). Mix and add half the white of a fresh egg. For one portion, to be given every two hours. 3- Veal-broth {l/2 a Ib. of meat to a pint of water), Barley-water____of each, 4 tablespoonfuls (f^ij). For one portion, to be given every two hours. 4- Raw-beef juice_________1-2 teaspoonfuls (f3J-ij). Every two hours. While on No. 4 the patient must take from 12 to 24 fluidounces of puré water, barley-water, or white-of-egg water each twenty-four hours : these must be given in small doses at short intervals. Resume milk-feeding gradually after using any of these diets. Partially peptonized milk food is the best intermedíate diet. .......................... ____189- )ietfor____________________ ----age—. Prescribed by ____________________M.D. Hygienic Directions, etc. I 1. Whey___________________4 tablespoonfuls (f^ij). Barley-water_____________4 tablespoonfuls (fgij). Milk-sugar_______________i teaspoonful (3J). For one portion, to be given every two hours. 2. Flour-ball or barley-jelly---1 teaspoonful. Water ___________________8 tablespoonfuls (f^iv). Mix and add half the white of a fresh egg. For one portion, to be given every two hours. 3- Veal-broth [% a Ib. of meat to a pint of water), Barley-water____of each, 4 tablespoonfuls (f^ij). For one portion, to be given every two hours. 4- Raw-beef juice---------1-2 teaspoonfuls (fgj-ij). Every two hours. While on No. 4 the patient must take from 12 to 24 fluidounces of puré water, barley-water, or white-of-egg water each twenty-four hours : these must be given in small doses at short intervals. Resume milk-feeding gradually after using any of these diets. Partially peptonized milk food is the best intermedíate diet. J .189— Diet for_____..........---------------age..-. Prescribed by ________________M.D. Hygienic Directions, etc. J Breakfast, 7.30 A. M. One or two tumblerfuls (fgviij) of milk guarded by lime-water (fgij to tumblerful), the yelk of a soft- boiled egg, and a thin slice of stale unbuttered bread. Luncheon, 11 A. M. A cup (f^iv) of beef-, chicken-, or mutton-broth, en- tirely free from fat, and a thin slice of dry toast. Dinner, 2.30 p. M. Broiled mutton-chops entirely free from fat (one or two, according to size), a large spoonful of well- boiled spinach, and a slice of stale dry bread. Supper, y p. m. One or two tumblerfuls of milk guarded by lime- water, and a slice of dry toast. For drink, puré water or Vichy. Artic les permissible for varié ty : Beef, poultry, game, fresh fish, raw oysters, cauli- flower-tops, asparagus, lettuce, celery, turnips, onions, carrots. Articles to be avoided : All farinaceous substances, except stale or toasted bread (wheat or bran); even this must be restricted in quantity. Potatoes, peas, beans, parsnips, fruit- cake, pastry, sweetmeats, and butter. Tea, coffee, beer, wine, and all condiments except salt. If there be great debility, small doses of whiskey well diluted may be allowed. Keep skin active by bathing, fríctions, inunctionswith good olive oil, and warm clothing. J ...........________189- Dietfor-------------------------age__ Prescribed by __________________________M.D. Hygienic Directions, etc. J Breakfast, 7.30 A. M. One or two tumblerfuls (f^viij) of milk guarded by lime-water (f^ij to tumblerful), the yelk of a soft- boiled egg, and a thin slice of stale unbuttered bread. Luncheon, 11 a. m, A cup (f^iv) of beef-, chicken-, or mutton-broth, en- tirely free from fat, and a thin slice of dry toast. Dinner, 2.30 p. m. Broiled mutton-chops entirely free from fat (one or two, according to size), a large spoonful of well- boiled spinach, and a slice of stale dry bread. Supper, 7 p. M. One or two tumblerfuls of milk guarded by lime- water, and a slice of dry toast. For drink, puré water or Vichy. Articles permissible for variety : Beef, poultry, game, fresh fish, raw oysters, cauli- flower-tops, asparagus, lettuce, celery, turnips, onions, carrots. Articles to be avoided : All farinaceous substances, except stale or toasted bread (wheat or bran); even this must be restricted in quantity. Potatoes, peas, beans, parsnips, fruit- cake, pastry, sweetmeats, and butter. Tea, coffee, beer, wine, and all condiments except salt. If there be great debility, small doses of whiskey well diluted may be allowed. Keep skin active by bathing, fríctions, inunctions with good olive oil, and warm clothing. ------....._____________189- Diet for___________________________age___ Prescribed by _____________________M.D. Hygienic Directions, etc. J Breakfast, 7.30 A. M. One or two tumblerfuls (f^viij) of milk guarded by lime-water (fgij to tumblerful), the yelk of a soft- boiled egg, and a thin slice of stale unbuttered bread. Luncheon, 11 a. m. A cup (f§iv) of beef-, chicken-, or mutton-broth, en- tirely free from fat, and a thin slice of dry toast. Dinner, 2.30 p. M. Broiled mutton-chops entirely free from fat (one or two, according to size), a large spoonful of well- boiled spinach, and a slice of stale dry bread. Supper, 7 p. m. One or two tumblerfuls of milk guarded by lime- water, and a slice of dry toast. For drink, puré water or Vichy. Articles permissible for variety : Beef, poultry, game, fresh fish, raw oysters, cauli- flower-tops, asparagus, lettuce, celery, turnips, onions, carrots. Articles to be avoided : All farinaceous substances, except stale or toasted bread (wheat or bran); even this must be restricted in quantity. Potatoes, peas, beans, parsnips, fruit- cake, pastry, sweetmeats, and butter. Tea, coffee, beer, wine, and all condiments except salt. If there be great debility, small doses of whiskey well diluted may be allowed. Keep skin active by bathing, fríctions, inunctionswith good olive oil, and warm clothing. J .189... Diet for__________________________age..... Prescribed by _________T.M. D. Hygienic Directions, etc. J Breakfast, 7.30 a. m. One or two tumblerfuls (fgviij) of milk guarded by lime-water (fgij to tumblerful), the yelk of a soft- boiled egg, and a thin slice of stale unbuttered bread. Luncheon, 11 A. M. A cup (f§iv) of beef-, chicken-, or mutton-broth, en- tirely free from fat, and a thin slice of dry toast. Dinner, 2.30 p. m. Broiled mutton-chops entirely free from fat (one or two, according to size), a large spoonful of well- boiled spinach, and a slice of stale dry bread. Supper, 7 p. m. One or two tumblerfuls of milk guarded by lime- water, and a slice of dry toast. For drink, puré water or Vichy. Articles permissible for variéty : Beef, poultry, game, fresh fish, raw oysters, cauli- flower-tops, asparagus, lettuce, celery, turnips, onions, carrots. Articles to be avoided : All farinaceous substances, except stale or toasted bread (wheat or bran); even this must be restricted in quantity. Potatoes, peas, beans, parsnips, fruit- cake, pastry, sweetmeats, and butter. Tea, cofíee, beer, wine, and all condiments except salt. If there be great debility, small doses of whiskey well diluted may be allowed. Keep skin active by bathing, fríctions, inunctionswith good olive oil, and warm clothing. J ________________189... Diet for--------------------------age___ Prescribed by _____________________M.D. Hygienic Directions, etc. J Breakfast, 7.30 A. M. One or two tumblerfuls (fgviij) of milk guarded by lime-water (fgij to tumblerful), the yelk of a soft- boiled egg, and a thin slice of stale unbuttered bread. Luncheon, 11 A. m. A cup (f§iv) of beef-, chicken-, or mutton-broth, en- tirely free from fat, and a thin slice of dry toast. Dinner, 2.30 p. m. Broiled mutton-chops entirely free from fat (one or two, according to size), a large spoonful of well- boiled spinach, and a slice of stale dry bread. Supper, 7 P. M. One or two tumblerfuls of milk guarded by lime- water, and a slice of dry toast. For drink, puré water or Vichy. Articles permissible for variéty : Beef, poultry, game, fresh fish, raw oysters, cauli- flower-tops, asparagus, lettuce, celery, turnips, onions, carrots. Articles to be avoided : All farinaceous substances, except stale or toasted bread (wheat or bran); even this must be restricted in quantity. Potatoes, peas, beans, parsnips, fruit- cake, pastry, sweetmeats, and butter. Tea, coffee, beer, wine, and all condiments except salt. If there be great debility, small doses of whiskey well diluted may be allowed. Keep skin active by bathing, fríctions, inunctionswith good olive oil, and warm clothing. K 189— Diet for____________________________age___ Prescribed by ________________.....M.D. Hygienic Directions, etc. K Fresh cream_____________i tablespoonful (f^ss). Whey___________________2 tablespoonfuls (f3J). Barley-water_____________2 tablespoonfuls (í§j). Or, Weak veal-broth (}4 Ib. of veal to a pintof water), Thin barley-water---------equal quantities. Either food is best given cold, in small quantities and at short intervals—i. e. one teaspoonful every fif- teen minutes in bad cases. As improvement begins, increase both quantity and intervals, but continué to feed with a spoon. After the stomach has been re- tentive for forty-eight hours, gradually return to bottle- feeding. Milk food must be very dilute, and partially pre- digested at first. In extreme cases Diet I, No. 4, may be required for a time. K _______________189- Diet for________________________age— Prescribed by ________________.....M.D. Hygienic Directions, etc. K Fresh cream_____________i tablespoonful (f^ss). Whey-------------------2 tablespoonfuls (f,5J). Barley-water-------------2 tablespoonfuls (f^j). Or, Weak veal-broth (y2 Ib. of veal to a pint of water), Thin barley-water---------equal quantities. Either food is best given cold, in small quantities and at short intervals—i. e. one teaspoonful every fif- teen minutes in bad cases. As improvement begins, increase both quantity and intervals, but continué to feed with a spoon. After the stomach has been re- tentive for forty-eight hours, gradually return to bottle- feeding. Milk food must be very dilute, and partially pre- digested at first. In extreme cases Diet I, No. 4, may be required for a time. K .....____________189 — Diet for__________________________age—. Prescribed by _____________________M.D. Hygienic Directions, etc. K Fresh cream_____________i tablespoonful (f^ss). Whey________ __________2 tablespoonfuls (f^j). Barley-water_____________2 tablespoonfuls (f^j). Or, Weak veal-broth {f/2 Ib. of veal to a pint of water), Thin barley-water_________equal quantities. Either food is best given cold, in small quantities and at short intervals—i. e. one teaspoonful every fif- teen minutes in bad cases. As improvement begins, increase both quantity and intervals, but continué to feed with a spoon. After the stomach has been re- tentive for forty-eight hours, gradually return to bottle- feeding. Milk food must be very dilute, and partially pre- digested at first. In extreme cases Diet I, No. 4, may be required for a time. K .189.... Diet for_______.....-----------------age— Prescribed by _____________________M.D. Hygienic Directions, etc. K Fresh cream_____________i tablespoonful (f§ss). Whey___________________2 tablespoonfuls (f^j). Barley-water_____________2 tablespoonfuls (Í3*j). Or, Weak veal-broth (^ Ib. of veal to a pintof water), Thin barley-water---------equal quantities. Either food is best given cold, in small quantities and at short intervals—i. e. one teaspoonful every fif- teen minutes in bad cases. As improvement begins, increase both quantity and intervals, but continué to feed with a spoon. After the stomach has been re- tentive for forty-eight hours, gradually return to bottle- feeding. Milk food must be very dilute, and partially pre- digested at first. In extreme cases Diet I, No. 4, may be required for a time. K ________________189—. Diet for__________________________age— Prescribed by _____________________M.D. Hygienic Directions, etc. K Fresh cream_____________i tablespoonful (f^ss). Whey_____________ -----2 tablespoonfuls (f§j). Barley-water_____________2 tablespoonfuls (f^j). Or, Weak veal-broth (}4 Ib. of veal to a pintof water), Thin barley-water---------equal quantities. Either food is best given cold, in small quantities and at short intervals—i. e. one teaspoonful every fif- teen minutes in bad cases. As improvement begins, increase both quantity and intervals, but continué to feed with a spoon. After the stomach has been re- tentive for forty-eight hours, gradually return to bottle- feeding. Milk food must be very dilute, and partially pre- digested at first. In extreme cases Diet I, No. 4, may be required for a time. 189- Dietfor_________________________age.— Prescribed by __________________________M.D. Hygienic Directions, etc. L First meal, y A. m. Veal-broth {l/2 lb.of veal to a pint of water), Barley-water________equal parts, 6-8 tablespoon- fuls (f5üj-iv). Second meal, 10 A. M. Cream_________.'_________ i tablespoonful (fSss). Whey (freshly prepared)___12 tablespoonfuls (f^vj). Third meal, 1 p. M. Same as first, with chicken-broth in place of veal- broth. Fourlh meal, 5 p. M. Same as second. Fifth meal, 10 p. m. Same as first. If feeble, one meal at 4 a. m., same as second. In extreme cases Diet I, No. 4, may be required temporarily, with, twice each day— The yelk of a raw egg, Ten (10) drops of brandy, One (1) teaspoonful cinnamon-water, and One (1) coffeespoonful white sugar, Well beaten up. Partial peptonization—Diet H— is an important in- termediary in resuming ordinary milk feeding. g^g" Older children require Diet J. L ________________189— Diet for__________________________age— Prescribed by ____________________M.D. Hygienic Directions, etc. L First meal, y a. m. Veal-broth (# Ib. of veal to a pint of water), Barley-water________equal parts, 6-8 tablespoon- fuls (f5iij-iv)- Second meal, 10 A. M. Cream__________________ i tablespoonful (fjss). Whey (freshly prepared)—12 tablespoonfuls (fgvj). Third meal, 1 p. m. Same as first, with chicken-broth in place of veal- broth. Fourth meal, 5 p. m. Same as second. Fifth meal, iop.m, Same as first. If feeble, one meal at 4 a. m., same as second. In extreme cases Diet I, No. 4, may be required temporarily, with, twice each day— The yelk of a raw egg, Ten (10) drops of brandy, One (1) teaspoonful cinnamon-water, and One (1) coffeespoonful white sugar, Well beaten up. Partial peptonization—Diet H— is an important in- termediary in resuming ordinary milk feeding. ffég* Older children require Diet J. L ________________189 — Diet for__________________________age.— Prescribed by ____________________M.D. Hygienic Directions, etc. L First meal, y a. m. Veal-broth (}4 Ib. of veal to a pint of water), Barley-water________equal parts, 6-8 tablespoon- fuls (fgiij-iv). Second meal, lo A. M. Cream___________________ i tablespoonful (f^ss). Whey (freshly prepared)—12 tablespoonfuls (f^vj). Third meal, 1 p. m. Same as first, with chicken-broth in place of veal- broth. Fourth meal, 5 p. m. Same as second. Fifth meal, 10 p. m. Same as first. If feeble, one meal at 4 a. m., same as second. In extreme cases Diet I, No. 4, may be required temporarily, with, twice each day— The yelk of a raw egg, Ten (10) drops of brandy, One (1) teaspoonful cinnamon-water, and One (1) coffeespoonful white sugar, Well beaten up. Partial peptonization—Diet H— is an important in- termediary in resuming ordinary milk feeding. fi®* Older children require Diet J. L _______________189—. Diet for__________________________age— Prescribed by _____________________M.D. Hygienic Directions, etc. L First meal, 7 A. M. Veal-broth {yí lb.of veal to a pint of water), Barley-water________equal parts, 6-8 tablespoon- fuls (fSüj-iv). Second meal, 10 A. M. Cream___________________ 1 tablespoonful (fgss). Whey (freshly prepared)—_ 12 tablespoonfuls (fgvj). Third meal, 1 p. M. Same as first. with chicken-broth in place of veal- broth. Fourth meal, 5 P. M. Same as second. Fifth meal, 10 p. M. Same as first. If feeble, one meal at 4 A. M., same as second. In extreme cases Diet I, No. 4, may be required temporarily, with, twice each day— The yelk of a raw egg, Ten (10) drops of brandy, One (1) teaspoonful cinnamon-water, and One (1) coffeespoonful white sugar, Well beaten up. Partial peptonization—Diet H— is an important in- termediary in resuming ordinary milk feeding. jggp Older children require Diet J. 189—• Diet for___________________________age— Prescribed by _____________________M.D. Hygienic Directions, etc. L First meal, y a. m. Veal-broth (# lb.of veal to a pint of water), Barley-water________equal parts, 6-8 tablespoon- fuls (f5üj-iv). Second meal, 10 A. m. Cream___________________ i tablespoonful (fjss). Whey (freshly prepared)—-12 tablespoonfuls (f^vj). Third meal, ip.m. Same as first, with chicken-broth in place of veal- broth. Fourth meal, 5 p. M. Same as second. Fifth meal, 10 p. M, Same as first. If feeble, one meal at 4 A. M., same as second. In extreme cases Diet I, No. 4, may be required temporarily, with, twice each day— The yelk of a raw egg, Ten (10) drops of brandy, One (1) teaspoonful cinnamon-water, and One (1) coffeespoonful white sugar, Well beaten up. Partial peptonization—Diet H— is an important in- termediary in resuming ordinary milk feeding. f¡^~ Older children require Diet J. M 189- Dietfor___________________________age. Prescribed by _______________:______M.D. Hygienic Directions, etc M i. Cream__________ ___i tablespoonful (f.?ss). Milk____________________4 tablespoonfuls (f^ijj. Milk-sugar _______________i teaspoonful (3J). Salt______________________a pinch, Bethlehem oat-meal (fine powder)-______________2 teaspoonfuls (31J). Water ____________-•______3 tablespoonfuls (f^iss). Heat water almost to boiling-point; add the oat- meal slowly with stirring until a smooth mixture is obtained ; then add other ingredients. One or two such feedings each day will usually be sufficient, but the oa't-meal may be added to each bot- tle if necessary. 2. Cream ________________1 tablespoonful (fgss). Milk___________________4 tablespoonfuls (f|ij). Milk-sugar-------------1 teaspoonful (gj). Phosphate of sodium —.2 grains (gr. ij). Wheat-water____________3 tablespoonfuls (fgiss). To make wheat-water, add to 1 pint of water 1 or 2 tablespoonfuls (according to effect desired) of thorough- ly cooked cracked-wheat porridge, heat a little short of the boiling-point, stir constantly until a mixture is ob- tained, and strain. Dissolve phosphate of sodium in a teaspoonful of hot water, and add to food just before administraron. One or more feedings as required. Encourage infant to take water. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much ser- vice. M 189— Diet for______.........----------------age. Prescribed by _____...................______M.D. Hygienic Directions, etc M i. Cream___________ .....__i tablespoonful (f3ss)., Milk ____________________4 tablespoonfuls (f.^ij). Milk-sugar ---------------1 teaspoonful (3J). Salt______________________a pinch, Bethlehem oat-meal (fine powder)________________2 teaspoonfuls (3ÍJ). Water ___________________3 tablespoonfuls (f^iss). < Heat water almost to boiling-point; add the oat- meal slowly with stirring until a smooth mixture is obtained ; then add other ingredients. One or two such feedings each day will usually be sufficient, but the oat-meal may be added to each bot- tle if necessary. 2. Cream.........__________1 tablespoonful (f§ss). Milk___________________4 tablespoonfuls (f^ij). Milk-sugar-------------1 teaspoonful (gj). Phosphate of sodium —2 grains (gr. ij). Wheat-water------------3 tablespoonfuls (f§iss). To make wheat-water, add to 1 pint of water 1 or 2 tablespoonfuls (accordingtoeffect desired) of thorough- ly cooked cracked-wheat porridge, heat a little short of the boiling-point, stir constantly until a mixture is ob- tained, and strain. Dissolve phosphate of sodium in a teaspoonful of hot water, and add to food just before administration. One or more feedings as required. Encourage infant to take water. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much ser- vice. M ________________189... Diet for__________________......----age. Prescribed by Hygienic Directions, etc M.D. M i. Cream___________ i tablespoonful (f.^s). Milk ____________________4 tablespoonfuls (f.5ij). Milk-sugar ------.....-----1 teaspoonful (3J). Salt______________________a pinch, Bethlehem oat-meal (fine powder)________________2 teaspoonfuls (31J). Water ___________________3 tablespoonfuls (f^iss). Heat water almost to boiling-point; add the oat- meal slowly with stirring until a smooth mixture is obtained ; then add other ingredients. One or two such feedings each day will usually be sufficient, but the oat-meal may be added to each bot- tle if necessary. 2. Cream ________________1 tablespoonful (f§ss). Milk___________________4 tablespoonfuls (fgij). Milk-sugar-------------1 teaspoonful (3J). Phosphate of sodium ---2 grains (gr. ij). Wheat-water--------.....3 tablespoonfuls (f§iss). To make wheat-water, add to 1 pint of water 1 or 2 tablespoonfuls (according to effect desired) of thorough- ly cooked cracked-wheat porridge, heat a little short of the boiling-point, stir constantly until a mixture is ob- tained, and strain. Dissolve phosphate of sodium in a teaspoonful of hot water, and add to food just before administraron. One or more feedings as required. Encourage infant to take water. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much ser- vice. M ________________189- Diet for____.............--------------age. Prescribed by Hygienic Directions, etc. M.D. M Cream___________ ___i tablespoonful (f3-s). Milk__________ ________4 tablespoonfuls (f31j). Milk-sugar ---------------1 teaspoonful (3J). Salt______________________a pinch, Bethlehem oat-meal (fine powder)________________2 teaspoonfuls (3¡j). Water ____......__________3 tablespoonfuls (f^iss). Heat water almost to boiling-point; add the oat- meal slowly with stirring until a smooth mixture is obtained ; then add other ingredients. One or two such feedings each day will usually be sufficient, but the oat-meal may be added to each bot- tle if necessary. 2. Cream ________________1 tablespoonful (fjss). Milk___________________4 tablespoonfuls (f^ij). Milk-sugar-------------1 teaspoonful (gj). Phosphate of sodium ___2 grains (gr. ij). Wheat-water------------3 tablespoonfuls (f§iss). To make wheat-water, add to 1 pint of water 1 or 2 tablespoonfuls (according to effect desired) of thorough- ly cooked cracked-wheat porridge, heat a little short of the boiling-point, stir constantly until a mixture is ob- tained, and strain. Dissolve phosphate of sodium in a teaspoonful of hot water, and add to food just before administration. One or more feedings as required. Encourage infant to take water. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much ser- vice. M ______________________189. Diet for___________________________age___ Prescribed by _____________________M.D. Hygienic Directions, etc. M Cream__________ - i tablespoonful (f.^ss). Milk ____________________4 tablespoonfuls (f^ijj. Milk-sugar ---------------1 teaspoonful (gj). Salt______________________a pinch, Bethlehem oat-meal (fine powder)________________2 teaspoonfuls (gij). Water ___________________3 tablespoonfuls (f^iss). Heat water almost to boiling-point; add the oat- meal slowly with stirring until a smooth mixture is obtained ; then add other ingredients. One or two such feedings each day will usually be sufficient, but the oat-meal may be added to each bot- tle if necessary. 2. Cream ________________1 tablespoonful (f§ss). Milk___________________4 tablespoonfuls (f§ij). Milk-sugar_____________1 teaspoonful (gj). Phosphate of sodium ....2 grains (gr. ij). Wheat-water____________3 tablespoonfuls (f^iss). To make wheat-water, add to 1 pint of water 1 or 2 tablespoonfuls (according to effect desired) of thorough- ly cooked cracked-wheat porridge, heat a little short of the boiling-point, stir constantly until a mixture is ob- tained, and strain. Dissolve phosphate of sodium in a teaspoonful of hot water, and add to food just before administration. One or more feedings as required. Encourage infant to take water. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much ser- vice. M _____________________189- Diet for__________________________age--- Prescribed by _____________________M.D. Hygienic Directions, etc M i. Cream ...i tablespoonful (f.^ss). Milk ____________________4 tablespoonfuls (Hjij). Milk-sugar ---------------1 teaspoonful (gj). Salt______________________a pinch, Bethlehem oat-meal (fine powder)________________2 teaspoonfuls (gij). Water ___________________3 tablespoonfuls (f§iss). Heat water almost to boiling-point; add the oat- meal slowly with stirring until a smooth mixture is obtained ; then add other ingredients. One or two such feedings each day will usually be sufficient, but the oat-meal may be added to each bot- tle if necessary. 2. Cream ----------------1 tablespoonful (f§ss). Milk___________________4 tablespoonfuls (fgij). Milk-sugar-------------1 teaspoonful (gj}. Phosphate of sodium —2 grains (gr. ij). Wheat-water--------.....3 tablespoonfuls (f|iss). To make wheat-water, add to 1 pint of water 1 or 2 tablespoonfuls (according to effect desired) of thorough- ly cooked cracked-wheat porridge, heat a little short of the boiling-point, stir constantly until a mixture is ob- tained, and strain. Dissolve phosphate of sodium in a teaspoonful of hot water, and add to food just before administration. One or more feedings as required. Encourage infant to take water. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much ser- vice. M 189— Diet for----......-------------------age. Prescribed by _____________________M.D. Hygienic Directions, etc M Cream___________ ______i tablespoonful (f.^s). Milk____________________4 tablespoonfuls (f^ij). Milk-sugar _______________i teaspoonful (gj). Salt______________________a pinch, Bethlehem oat-meal (fine powder)________________2 teaspoonfuls (gij). Water ___________________3 tablespoonfuls (f^iss). Heat water almost to boiling-point; add the oat- meal slowly with stirring until a smooth mixture is obtained ; then add other ingredients. One or two such feedings each day will usually be sufficient, but the oat-meal may be added to each bot- tle if necessary. Cream ________________1 tablespoonful (f§ss). Milk___________________4 tablespoonfuls (f^ij). Milk-sugar_____________1 teaspoonful (gj). Phosphate of sodium ....2 grains (gr. ij). Wheat-water_____.......-.3 tablespoonfuls (f^iss). To make wheat-water, add to 1 pint of water 1 or 2 tablespoonfuls (according to effect desired) of thorough- ly cooked cracked-wheat porridge, heat a little short of the boiling-point, stir constantly until a mixture is ob- tained, and strain. Dissolve phosphate of sodium in a teaspoonful of hot water, and add to food just before administration. One or more feedings as required. Encourage infant to take water. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much ser- vice. M _____________________189. Diet for__________________________age— Prescribed by _____________________M.D. Hygienic Directions, etc M i. Cream__________.....______i tablespoonful (f.^s). Mjlk____________________4 tablespoonfuls (f^ij). Milk-sugar _______________i teaspoonful (gj). Salt______________________a pinch Bethlehem oat-meal (fine powder)________________2 teaspoonfuls (gij). Water ___________________3 tablespoonfuls (f^iss). Heat water almost to boiling-point; add the oat- meal slowly with stirring until a smooth mixture is obtained ; then add other ingredients. One or two such feedings each day will usually be sufficient, but the oat-meal may be added to each bot- tle if necessary. 2. Cream ________________1 tablespoonful (f^ss). Milk___________________4 tablespoonfuls (f§ij). Milk-sugar-------------1 teaspoonful (gj). Phosphate of sodium ....2 grains (gr. ij). Wheat-water------------3 tablespoonfuls (fgiss). To make wheat-water, add to 1 pint of water 1 or 2 tablespoonfuls (according to effect desired) of thorough- ly cooked cracked-wheat porridge, heat a little short of the boiling-point, stir constantly until a mixture is ob- tained, and strain. Dissolve phosphate of sodium in a teaspoonful of hot water, and add to food just before administration. One or more feedings as required. Encourage infant to take water. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much ser- vice. N ________________189—. Diet for__________________________age Prescribed by Hygienic Directions, etc. M.D. N First meal, y A. m. A breakfast-cupful (fgviij) of new milk, with an ad- ditional tablespoonful (fgss) of cream ; 2 to 4 table- spoonfuls of thoroughly cooked oat-meal or cracked- wheat porridge, with cream and salt; two slices of whole-wheat or bran bread, buttered ; the juice of a ripe orange, or half of a moderate-sized ripe apple scraped with a spoon, or a small ripe pear, scraped, or a peach. Second meal, 11 A. M. A teacupful (f§vj) of milk, with an additional table- spoonful (f§ss) of cream ; a slice of bran bread. Third meal, 2 p. M. A breakfast-cupful (fgviij) of mutton- or chicken- broth, or 1 or 2 tablespoonfuls of underdone roast mutton, orbeef, or chicken minced fine and pounded to a paste ; purée of spinach ; mashed cauliflower- tops ; asparagus-tops; stewed celery ; whole-wheat or bran bread, buttered; junket and cream; rice- and-milk pudding with stewed-prune juice ; baked apple with cream. Fourth meal, 6.30 p. m. Milk, one or two breakfast-cupfuls (f^viij-xvj) ; whole-wheat or bran bread, buttered ; stewed fruit. For drink, puré water only. No condiment but salt. Avoid farinaceous foods, sugar, candy, cake, and pastry. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much service. N _______ _____________189— Diet for__________________________age---- Prescribed by ________M.D. Hygienic Directions, etc. N First meal, y A. m. A breakfast-cupful (f§viij) of new milk, with an ad- ditional tablespoonful (f^ss) of cream ; 2 to 4 table- spoonfuls of thoroughly cooked oat-meal or cracked- wheat porridge, with cream and salt; two slices of whole-wheat or bran bread, buttered ; the juice of a ripe orange, or half of a moderate-sized ripe apple scraped with a spoon, or a small ripe pear, scraped, or a peach. Second meal, 11 A. M. A teacupful (f§vj) of milk, with an additional table- spoonful (f§ss) of cream ; a slice of bran bread. Third meal, 2 p. M. A breakfast-cupful (f§viij) of mutton- or chicken- broth, or 1 or 2 tablespoonfuls of underdone roast mutton, or beef, or chicken minced fine and pounded to a paste ; purée of spinach ; mashed cauliflower- tops ; asparagus-tops ; stewed celery ; whole-wheat or bran bread, buttered; junket and cream; rice- and-milk pudding with stewed-prune juice ; baked apple with cream. Fourth meal, 6.30 p. m. Milk, one or two breakfast-cupfuls (f^viij-xvj); whole-wheat or bran bread, buttered ; stewed fruit. For drink, puré water only. No condiment but salt. Avoid farinaceous foods, sugar, candy, cake, and pastry. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much service. N .....___________________189— Diet for___________________________age----- Prescribed by Hygienic Directions, etc. M.D. N First meal, y A. m. A breakfast-cupful (f^viij) of new milk, with an ad- ditional tablespoonful (f^ss) of cream ; 2 to 4 table- spoonfuls of thoroughly cooked oat-meal or cracked- wheat porridge, with cream and salt; two slices of whole-wheat or bran bread, buttered ; the juice of a ripe orange, or half of a moderate-sized ripe apple scraped with a spoon, or a small ripe pear, scraped, or a peach. Second meal, 11 A. M. A teacupful (f^vj) of milk, with an additional table- spoonful (f§ss) of cream ; a slice of bran bread. Third meal, 2 p. M. A breakfast-cupful (fgviij) of mutton- or chicken- broth, or 1 or 2 tablespoonfuls of underdone roast mutton, orbeef, or chicken minced fine and pounded to a paste ; purée of spinach ; mashed cauliflower- tops ; asparagus-tops ; stewed celery ; whole-wheat or bran bread, buttered; junket and cream; rice- and-milk pudding with stewed-prune juice ; baked apple with cream. Fourth meal, 6.30 p. m. Milk, one or two breakfast-cupfuls (f^viij-xvj) ; whole-wheat or bran bread, buttered ; stewed fruit. For drink, puré water only. No condiment but salt. Avoid farinaceous foods, sugar, candy, cake, and pastry. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much service. N ------- _____________189.... Diet for__________________________age____ Prescribed by ___________:__________M.D. Hygienic Directions, etc. N First meal, y A. m. A breakfast-cupful (fgviij) of new milk, with an ad- ditional tablespoonful (f§ss) of cream ; 2 to 4 table- spoonfuls of thoroughly cooked oat-meal or cracked- wheat porridge, with cream and salt; two slices of whole-wheat or bran bread, buttered ; the juice of a ripe orange, or half of a moderate-sized ripe apple scraped with a spoon, or a small ripe pear, scraped, or a peach. Second meal, 11 A. M. A teacupful (f§vj) of milk, with an additional table- spoonful (f§ss) of cream ; a slice of bran bread. Third meal, 2 p. M. A breakfast-cupful (f§viij) of mutton- or chicken- broth, or 1 or 2 tablespoonfuls of underdone roast mutton, orbeef, or chicken minced fine and pounded to a paste ; purée of spinach ; mashed cauliflower- tops ; asparagus-tops ; stewed celery ; whole-wheat or bran bread, buttered; junket and cream; rice- and-milk pudding with stewed-prune juice ; baked apple with cream. Fourth meal, 6.30 p. m. Milk, one or two breakfast-cupfuls (f^viij-xvj) ; whole-wheat or bran bread, buttered ; stewed fruit. For drink, puré water only. No condiment but salt. Avoid farinaceous foods, sugar, candy, cake, and pastry. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much service. N 189. Diet for—.................---------------age— Prescribed by Hygienic Directions, etc. M.D. N First meal, y A. m. A breakfast-cupful (f3viij) of new milk, with an ad- ditional tablespoonful (f^ss) of cream ; 2 to 4 table- spoonfuls of thoroughly cooked oat-meal or cracked- wheat porridge, with cream and salt; two slices of whole-wheat or bran bread, buttered ; the juice of a ripe orange, or half of a moderate-sized ripe apple scraped with a spoon, or a small ripe pear, scraped, or a peach. Second meal, 11 A. M. A teacupful (fgyj) of milk, with an additional table- spoonful (f^ss) of cream ; a slice of bran bread. Third meal, 2 p. M. A breakfast-cupful (f§viij) of mutton- or chicken- broth, or 1 or 2 tablespoonfuls of underdone roast mutton, or beef, or chicken minced fine and pounded to a paste ; purée of spinach ; mashed cauliflower- tops ; asparagus-tops; stewed celery ; whole-wheat or bran bread, buttered; junket and cream; rice- and-milk pudding with stewed-prune juice ; baked apple with cream. Fourth meal, 6.30 P. M. Milk, one or two breakfast-cupfuls (f^viij-xvj); whole-wheat or bran bread, buttered ; stewed fruit. For drink, puré water only. No condiment but salt. Avoid farinaceous foods, sugar, candy, cake, and pastry. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much service. N 189— Diet for. Prescribed by Hygienic Directions, etc. age. M.D. N First meal, y a. m. A breakfast-cupful (fgviij) of new milk, with an ad- ditional tablespoonful (fgss) of cream ; 2 to 4 table- spoonfuls of thoroughly cooked oat-meal or cracked- wheat porridge, with cream and salt; two slices of whole-wheat or bran bread, buttered ; the juice of a ripe orange, or half of a moderate-sized ripe apple scraped with a spoon, or a small ripe pear, scraped, or a peach. Second meal, 11 A. M. A teacupful (f§vj) of milk, with an additional table- spoonful (fgss) of cream ; a slice of bran bread. Third meal, 2 p. M. A breakfast-cupful (f§viij) of mutton- or chicken- broth, or 1 or 2 tablespoonfuls of underdone roast mutton, or beef, or chicken minced fine and pounded to a paste ; purée of spinach ; mashed cauliflower- tops ; asparagus-tops; stewed celery ; whole-wheat or bran bread, buttered; junket and cream; rice- and-milk pudding with stewed-prune juice ; baked apple with cream. Fourth meal, 6.30 p. m. Milk, one or two breakfast-cupfuls (f^viij-xvj); whole-wheat or bran bread, buttered ; stewed fruit. For drink, puré water only. No condiment but salt. Avoid farinaceous foods, sugar, candy, cake, and pastry. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much service. N 189— Diet for---------------------------age. Prescribed by ____________________M.D. Hygienic Directions, etc. N First meal, 7 a. m. A breakfast-cupful (f3 vi ij) of new milk, with an ad- ditional tablespoonful (f^ss) of cream ; 2 to 4 table- spoonfuls of thoroughly cooked oat-meal or cracked- wheat porridge, with cream and salt; two slices of whole-wheat or bran bread, buttered ; the juice of a ripe orange, or half of a moderate-sized ripe apple scraped with a spoon, or a small ripe pear, scraped, or a peach. Second meal, 11 A. M. A teacupful (f§vj) of milk, with an additional table- spoonful (f^ss) of cream ; a slice of bran bread. Third meal, 2 p. M. A breakfast-cupful (fgviij) of mutton- or chicken- broth, or 1 or 2 tablespoonfuls of underdone roast mutton, or beef, or chicken minced fine and pounded to a paste ; purée of spinach ; mashed cauliflower- tops ; asparagus-tops ; stewed celery ; whole-wheat or bran bread, buttered; junket and cream; rice- and-milk pudding with stewed-prune juice ; baked apple with cream. Fourth meal, 6.30 p. m. Milk, one or two breakfast-cupfuls (f^viij-xvj); whole-wheat or bran bread, buttered ; stewed fruit. For drink, puré water only. No condiment but salt. Avoid farinaceous foods, sugar, candy, cake, and pastry. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much service. N 189— ; Diet for___________________________age----- > Prescribed by ¡ .....M. D. 1 Hygienic Directions, etc. N First meal, y A. m. A breakfast-cupful (fgviij) of new milk, with an ad- ditional tablespoonful (fgss) of cream ; 2 to 4 table- spoonfuls ofthoroughly cooked oat-meal or cracked- wheat porridge, with cream and salt; two slices of whole-wheat or bran bread, buttered ; the juice of a ripe orange, or half of a moderate-sized ripe apple scraped with a spoon, or a small ripe pear, scraped, or a peach. Second meal, 11 A. M. A teacupful (f§yj) of milk, with an additional table- spoonful (f§ss) of cream ; a slice of bran bread. Third meal, 2 p. M. A breakfast-cupful (fgviij) of mutton- or chicken- broth, or 1 or 2 tablespoonfuls of underdone roast mutton, orbeef, or chicken minced fine and pounded to a paste ; purée of spinach ; mashed cauliflower- tops ; asparagus-tops; stewed celery ; whole-wheat or bran bread, buttered; junket and cream; rice- and-milk pudding with stewed-prune juice ; baked apple with cream. Fourth meal, 6.30 p. m. Milk, one or two breakfast-cupfuls (f^viij-xvj); whole-wheat or bran bread, buttered ; stewed fruit. For drink, puré water only. No condiment but salt. Avoid farinaceous foods, sugar, candy, cake, and pastry. Massage of abdomen with warm olive oil, over and in the course of the colon, twice daily, is of much service. o _____........._____189- Dietfor___________________________age Prescribed by Hygienic Directions, etc. M.D. o First meal, y A. M. Cream ______ i tablespoonful (f^ss). Milk. _______ ____9 tablespoonfuls (fgivss). Milk-sugar----- i teaspoonful (gj). Salt______ -----a pinch. Water_______________-6 tablespoonfuls (fgiij). At 9 A. M. One to two teaspoonfuls of fresh orange-juice, ac- cording to effect on bowels. Second meal, 10.30 A. m. Same as first. At 11.30 A. M. Two teaspoonfuls of raw-beef juice, free from fat and with a little salt. At 1 P. M. One to two teaspoonfuls of fresh orange-juice. Third meal, 2 p. m. Same as first. At 3 P. M. Two teaspoonfuls of raw-beef juice with salt. At 5 p. M. One to two teaspoonfuls of fresh orange-juice. Fourth meal, 6 p. m. Same as first. At 8 P. m. Two teaspoonfuls of raw-beef juice with salt. Fifth meal, 10 p. M. Same as first. Milk may be pasteurized or predigested if necessary, but never sterilized, for use in scurvy. Avoid all "infant foods." o 189. Diet for___________________________age. Prescribed by Hygienic Directions, etc. M.D. \ o First meal, 7 A. m. Cream 1 tablespoonful (f^ss). Milk___________ ____9 tablespoonfuls ( f^ivssj. Milk-sugar----------- 1 teaspoonful (gj). Salt . .. . ---a pinch. Water. __________j6 tablespoonfuls (f^iij). At 9 A. M. One to two teaspoonfuls of fresh orange-juice, ac- cording to effect on bowels. Second meal, 10.30 a. m. Same as first. At 11.30 A. M. Two teaspoonfuls of raw-beef juice, free from fat and with a little salt. At 1 P. M. One to two teaspoonfuls of fresh orange-juice. Third meal, 2 p. m. Same as first. At 3 P. M. Two teaspoonfuls of raw-beef juice with salt. At 5 p. M. One to two teaspoonfuls of fresh orange-juice. Fourth meal, 6 p. m. Same as first. At 8 P. m. Two teaspoonfuls of raw-beef juice with salt. Fifth meal, 10 p. M. Same as first. Milk may be pasteurized or predigested if necessary, but never sterilized, for use in scurvy. Avoid all "infant foods." o 189- Dietfor..........-.........--------------age Prescribed by ____________________M.D. Hygienic Directions, etc. o First meal, y A. M. Cream i tablespoonful (f^sni. Milk___________ ____9 tablespoonfuls (f^ivss). Milk-sugar--- i teaspoonful (gj). Salt . -----a pinch. Water __________j6 tablespoonfuls (f3Üj). At 9 A. M. One to two teaspoonfuls of fresh orange-juice, ac- cording to effect on bowels. Second meal, 10.30 A. M. Same as first. At 11.30 A. M. Two teaspoonfuls of raw-beef juice, free from fat and with a little salt. At 1 P. M. One to two teaspoonfuls of fresh orange-juice. Third meal, 2 p. m. Same as first. At 3 P. M. Two teaspoonfuls of raw-beef juice with salt. At 5 P. M. One to two teaspoonfuls of fresh orange-juice. Fourth meal, 6 p. M. Same as first. At 8 p. m. Two teaspoonfuls of raw-beef juice with salt. Fifth meal, 10 p. m. Same as first. Milk may be pasteurized or predigested if necessary, but never sterilized, for use in scurvy. Avoid all "infant foods." o .189— Diet for_______......----------.....— age. Prescribed by Hygienic Directions, etc. o First meal, y a. m. Cream ___________ - i tablespoonful (f§ss). Milk_________________9 tablespoonfuls (fgivss). Milk-sugar-----------1 teaspoonful (gj). Salt_________________a pinch. Water_______________-6 tablespoonfuls (f^üj). At 9 A. M. One to two teaspoonfuls of fresh orange-juice, ac- cording to effect on bowels. Second meal, 10.30 A. M. Same as first. At 11.30 A. M. Two teaspoonfuls of raw-beef juice, free from fat and with a little salt. At 1 p. M. One to two teaspoonfuls of fresh orange-juice. Third meal, 2 p. M. Same as first. At 3 p. M. Two teaspoonfuls of raw-beef juice with salt. At 5 P. M. One to two teaspoonfuls of fresh orange-juice. Fottrth meal, 6 p. M. Same as first. At 8 p. m. Two teaspoonfuls of raw-beef juice with salt. Fifth meal, 10 p. M. Same as first. Milk may be pasteurized or predigested if necessary, but never sterilized, for use in scurvy. Avoid all "infant foods." o ________________189- Dietfor__________________________age— Prescribed by __________________M.D-. Hygienic Directions, etc. o First meal, y A. M. Cream______________i tablespoonful (f§ss). Milk_________________9 tablespoonfuls (fgivss). Milk-sugar------------1 teaspoonful (gj). Salt_________________a pinch. Water_______________.6 tablespoonfuls (f§iij). At 9 A. M. One to two teaspoonfuls of fresh orange-juice, ac- cording to effect on bowels. Second meal, 10.30 A. M. Same as first. At 11.30 A. M. Two teaspoonfuls of raw-beef juice, free from fat and with a little salt. At 1 p. M. One to two teaspoonfuls of fresh orange-juice. Third meal, 2 p. M. Same as first. At 3 p. M. Two teaspoonfuls of raw-beef juice with salt. At 5 P. M. One to two teaspoonfuls of fresh orange-juice. Four~th meal, 6 p. M. Same as first. At 8 P. M. Two teaspoonfuls of raw-beef juice with salt. Fifth meal, 10 p. m. Same as first. Milk may be pasteurized or predigested if necessary, but never sterilized, for use in scurvy. Avoid all "infant foods." o ________________189- Dietfor___________________________age Prescribed by Hygienic Directions, etc. M.D. o First meal, y A. m. Cream ______________ i tablespoonful (f§ss). Milk_________________9 tablespoonfuls (fgivss). Milk-sugar------------1 teaspoonful (gj). Salt_____ ___________a pinch. Water_______________JÓ tablespoonfuls (f|}iij). At 9 A. M. One to two teaspoonfuls of fresh orange-juice, ac- cording to effect on bowels. Second meal, 10.30 a. m. Same as first. At 11.30 A. M. Two teaspoonfuls of raw-beef juice, free from fat and with a little salt. At 1 p. M. One to two teaspoonfuls of fresh orange-juice. Third meal, 2 p. M. Same as first. At 3 P. M. Two teaspoonfuls of raw-beef juice with salt. At 5 P. M. One to two teaspoonfuls of fresh orange-juice. Fourth meal, 6 p. m. Same as first. At 8 p. m. Two teaspoonfuls of raw-beef juice with salt. Fifth meal, 10 p. M. Same as first. Milk may be pasteurized or predigested if necessary, but never sterilized, for use in scurvy. Avoid all "infant foods." p _______________189— Diet for_________________________age__ Prescribed by _____________________M.D. Hygienic Directions, etc. p First meal, 7.30 A. M. Milk__________________ 4 tablespoonfuls (13MJ). A good Liebig's food____ 1 tablespoonful (§ss). Barley-water___________11 tablespoonfuls (fgvss). Second meal, 10.30 A. M. A teacupful (f^vj) of whey. Third meal, 1.30 P. M. A teacupful (f|vj) of veal-broth {% Ib. of veal to a pint of water), mutton-broth {%. Ib. of mutton to a pint of water), or chicken-broth ; 4-8 tablespoon- fuls of a light farinaceous pudding. Fourth meal, 4.30 p. M. Same as second. Fifth meal, 7 P. M. Same as first. Sixth meal, 10 p. m. Same as second. One or two whey feedings may be given during the night if required. Allow plenty of puré water—Poland water. In order to spare the kidneys, avoid food having much nitrogenous waste—i. e. eggs, meat, too much milk. p _______________189— Diet for_________________________age__ Prescribed by _____________________M.D. Hygienic Directions, etc. p First meal, 7.30 A. M. Milk__________________ 4 tablespoonfuls (f§ij). A good Liebig's food____ 1 tablespoonful (§ss). Barley-water___________11 tablespoonfuls (fgvss). Second meal, 10.30 A. M. A teacupful (f§yj) of whey. Third meal, 1.30 P. M. A teacupful (f^vj) of veal-broth ()4 Ib. of veal to a pint of water), mutton-broth {% Ib. of mutton to a pint of water), or chicken-broth ; 4-8 tablespoon- fuls of a light farinaceous pudding. Fourth meal, 4.30 P. M. Same as second. Fifth meal, y p. m. Same as first. Sixth meal, 10 p. M. Same as second. One or two whey feedings may be given during the night if required. Allow plenty of puré water—Poland water. In order to spare the kidneys, avoid food having much nitrogenous waste—i. e. eggs, meat, too much milk. p ________________189— Diet for___________________________age___ Prescribed by _____________________M.D. Hygienic Directions, etc. p First meal, 7.30 A. M. Milk__________________ 4 tablespoonfuls (f|ij). A good Liebig's food____ 1 tablespoonful (§ss). Barley-water___________11 tablespoonfuls (f§vss). Second meal, 10.30 A. M. A teacupful (f§vj) of whey. Third meal, 1.30 P. M. A teacupful (f^vj) of veal-broth ()4 Ib. of veal to a pint of water), mutton-broth (}4 Ib. of mutton to * a pint of water), or chicken-broth ; 4-8 tablespoon- ! fuls of a light farinaceous pudding. Fourth meal, 4.30 p. M. Same as second. Fifth meal, 7 P. M. Same as first. Sixth meal, 10 p. M. Same as second. One or two whey feedings may be given during the night if required. Allow plenty of puré water—Poland water. In order to spare the kidneys, avoid food having < much nitrogenous waste—i. e. eggs, meat, too much milk. p ________________189— Diet for___________________________age___ Prescribed by _____________________M.D. Hygienic Directions, etc. p First meal, 7.30 A. M. Milk__________________ 4 tablespoonfuls (f|ij). A good Liebig's food____ 1 tablespoonful (§ss). Barley-water___________11 tablespoonfuls (fgvss). Second meal, 10.30 a. m. A teacupful (f§vj) of whey. Third meal, 1.30 P. M. A teacupful (f§vj) of veal-broth (yí Ib. of veal to a pint of water), mutton-broth [yi Ib. of mutton to a pint of water), or chicken-broth ; 4-8 tablespoon- fuls of a light farinaceous pudding. Fourth meal, 4.30 p. M. Same as second. Fifth meal, y p. M. Same as first. Sixth meal, iop. m. Same as second. One or two whey feedings may be given during the night if required. Allow plenty of puré water—Poland water. In order to spare the kidneys, avoid food having much nitrogenous waste—i. e. eggs, meat, too much milk. p _______________189—. Diet for__________________________age— Prescribed by _____________________M.D. Hygienic Directions, etc. p First meal, 7.30 A. M. Milk------------------ 4 tablespoonfuls (f^ij). A good Liebig's food____ 1 tablespoonful (gss). Barley-water-----------11 tablespoonfuls (fgvss). Second meal, 10.30 A. M. A teacupful (f^vj) of whey. Third meal, 1.30 p. M. A teacupful (fgyj) of veal-broth (yi Ib. of veal to a pint of water), mutton-broth (yí Ib. of mutton to a pint of water), or chicken-broth ; 4-8 tablespoon- fuls of a light farinaceous pudding. Fourth meal, 4.30 p. M. Same as second. Fifth meal, y p. m. Same as first. Sixth meal, 10 p. m. Same as second. One or two whey feedings may be given during the night if required. Allow plenty of puré water—Poland water. In order to spare the kidneys, avoid food having much nitrogenous waste—/. e. eggs, meat, too much milk. ____________________189-- Dietfor_________________________age--- Prescribed by __________________________M.D. Hygienic Directions, etc. p First meal, 7.30 A. M. Milk__________________ 4 tablespoonfuls (fgij). A good Liebig's food---- 1 tablespoonful (§ss). Barley-water-----------11 tablespoonfuls (f|vss). Second meal, 10.30 A. M. A teacupful (f^vj) of whey. Third meal, 1.30 p. M. A teacupful (f^vj) of veal-broth [y2 Ib. of veal to a pint of water), mutton-broth (yí Ib. of mutton to a pint of water), or chicken-broth ; 4-8 tablespoon- fuls of a light farinaceous pudding. Fourth meal, 4.30 p. M. Same as second. Fifth meal, y P. M. Same as first. Sixth meal, 10 P. M. Same as second. One or two whey feedings may be given during the night if required. Allow plenty of puré water—Poland water. In order to spare the kidneys, avoid food having much nitrogenous waste—i. e. eggs, meat, too much milk. __________________189- Dietfor______________________age—. Prescribed by ________________.............M.D. Hygienic Directions, etc. Q First meal, 8 a, M, Milk 7 fluidounces, Vichy water i fluidounce (one or two portions) ; one or two yelks of soft-boiled eggs with salt, or a bit of fresh fish or sweetbread; or one or two slices of bran or whole-wheat bread, dry. Second meal, 1.30 p. M. A teacupful of clear meat-broth; a bit of chicken, turkey, wild fowl, or fish; one well-cooked green vegetable—i. e. spinach, celery, young onions, cauliflower; one or two slices of dry bran or whole- wheat bread; junket or rice-and-milk pudding. Third meal, 6.30 p. M. Milk as at first meal; sweetbread or milk-toast; dry bran or whole-wheat bread. For drink, Poland water or Vichy (domestic); use either freely. Avoid fats, starches, sweets, and red meats—/. e. beef or mutton. Exercise in fresh air is important. ______________________189. Diet for___________________________age— Prescribed by _________________......M.D. Hygienic Directions, etc. Q First meal, 8 a. m. Milk 7 fluidounces, Vichy water i fluidounce (one or two portions) ; one or two yelks of soft-boiled eggs with salt, or a bit of fresh fish or sweetbread; or one or two slices of bran or whole-wheat bread, dry. Second meal, 1.30 p. m. A teacupful of clear meat-broth; a bit of chicken, turkey, wild fowl, or fish; one well-cooked green vegetable—i. e. spinach, celery, young onions, cauliflower; one or two slices of dry bran or whole- wheat bread; junket or rice-and-milk pudding. Third meal, 6.30 P. M. Milk as at first meal; sweetbread or milk-toast; dry bran or whole-wheat bread. For drink, Poland water or Vichy (domestic); use either freely. Avoid fats, starches, sweets, and red meats—i. e. beef or mutton. Exercise in fresh air is important. Q ________________189— Diet for__________________________age— Prescribed by _________________.........M.D. Hygienic Directions, etc. Q First meal, 8 a. M. Milk 7 fluidounces, Vichy water i fluidounce (one or two portions) ; one or two yelks of soft-boiled eggs with salt, or a bit of fresh fish or sweetbread; or one or two slices of bran or whole-wheat bread, dry. Second meal, 1.30 p. m. A teacupful of clear meat-broth; a bit of chicken, turkey, wild fowl, or fish; one well-cooked green vegetable—i. e. spinach, celery, young onions, cauliflower; one or two slices of dry bran or whole- wheat bread ; junket or rice-and-milk pudding. Third meal, 6.30 p. M. Milk as at first meal; sweetbread or milk-toast; dry bran or whole-wheat bread. For drink, Poland water or Vichy (domestic); use either freely. Avoid fats, starches, sweets, and red meats—i. e. beef or mutton. Exercise in fresh air is important. Q ________________189— Diet for__________________________age— Prescribed by ___________...................M.D. Hygienic Directions, etc. Q First meal, 8 a. m. Milk 7 fluidounces, Vichy water i fluidounce (one or two portions) ; one or two yelks of soft-boiled eggs with salt, or a bit of fresh fish or sweetbread; or one or two slices of bran or whole-wheat bread, dry. Second meal, 1.30 p. m. A teacupful of clear meat-broth; a bit of chicken, turkey, wild fowl, or fish; one well-cooked green vegetable—i. e. spinach, celery, young onions, cauliflower; one or two slices of dry bran or whole- wheat bread ; junket or rice-and-milk pudding. Third meal, 6.30 P. M. Milk as at first meal; sweetbread or milk-toast; dry bran or whole-wheat bread. For drink, Poland water or Vichy (domestic); use either freely. Avoid fats, starches, sweets, and red meats—i. e. beef or mutton. Exercise in fresh air is important. Q 189— Diet for___________________________age Prescribed by _____.....M.D. Hygienic Directions, etc. Q First meal, 8 a. m, Milk 7 fluidounces, Vichy water i fluidounce (one or two portions) ; one or two yelks of soft-boiled eggs with salt, or a bit of fresh fish or sweetbread; or one or two slices of bran or whole-wheat bread, dry. Second meal, 1.30 p. M. A teacupful of clear meat-broth; a bit of chicken, turkey, wild fowl, or fish; one well-cooked green vegetable—/. ■ s _______________189— Diet and Régimen for______________age.—. Prescribed by .....___...........__________M.D. General Directions, etc. s First meal. On waking, about y A. m., a thin slice • of dry bread, and 6 tablespoonfuls (f^iij) of hot - chicken-, mutton-, or veal-broth. At 8.30 A. M a cold bath, given in the following • manner: The child being taken from bed, the ; whole body is briskly shampooed with a soft ; towel until the skin is aglow; he is then stood in ¿ a tub containing sufficient hot water to cover feet ; and ankles, and two gallons of cool water contain- ; ing an ounce of sea-salt or concentrated sea-water are slowly poured over his shoulders; next, the skin is dried and rubbed until reaction is estab- - lished, and finally he is wrapped in a blanket and ; put to bed for half an hour. Dress with flannel binder and woollen underclothing from head to foot. Second meal, 9.30 a. m. A soft-boiled egg and two slices of stale bread. From 10.30 a.m. to 12 m. a walk or romp in the ; open air, weather permitting. Third meal, 12 m. Six raw oysters, or a bit of Sweetbread or fish, and ; a slice of dry stale bread. Fourth meal, 3 p. M. A teacupful (f^vj) of beef-, mutton-, or chicken broth; a bit of roast beef, beefsteak, roast mutton, chicken, or wild fowl, minced ; a modérate quantity of purée of spinach, stewed celery, boiled cauliflower, or other non-farinaceous vegetable, and one or two slices of dry stale bread. Occasionally junket for dcssert. Fifth meal, 7 p. m. Same as third, alternating the fish, sweetbread, or oysters. For drink, puré water. s ______________189— Diet and Régimen for-------------age Prescribed by General Directions, etc. M.D. s First meal. On waking, about y a. m., a thin slice of dry bread, and 6 tablespoonfuls (f^iij) of hot chicken-, mutton-, or veal-broth. At 8.30 A. M. a cold bath, given in the following manner: The child being taken from bed, the whole body is briskly shampooed with a soft towel until the skin is aglow ; he is then stood in a tub containing sufficient hot water to cover feet and anides, and two gallons of cool water contain- ing an ounce of sea-salt or concentrated sea-water are slowly poured over his shoulders; next, the skin is dried and rubbed until reaction is estab- lished, and finally he is wrapped in a blanket and put to bed for half an hour. Dress with flannel binder and woollen underclothing from head to foot. Second meal, 9.30 A. M. A soft-boiled egg and two slices of stale bread. From 10.30 a.m. to 12 M. a walk or romp in the open air, weather permitting. Third meal, 12 M. Six raw oysters, or a bit of sweetbread or fish, and a slice of dry stale bread. Fourth meal, 3 p. m. A teacupful (f^vj) of beef-, mutton-, or chicken broth ; a bit of roast beef, beefsteak, roast mutton, chicken, or wild fowl, minced ; a modérate quantity of purée of spinach, stewed celery, boiled cauliflower, or other non-farinaceous vegetable, and one or two slices of dry stale bread. Occasionally junket for dcssert. Fifth meal, y p. m. Same as third, alternating the fish, sweetbread, or oysters. For drink, puré wate*. s _____________________189— Diet and Régimen for______________age.---- Prescribed by _____________.......____M.D. General Directions, etc. s First meal. On waking, about y a. m., a thin slice of dry bread, and 6 tablespoonfuls (f^iij) of hot chicken-, mutton-, or veal-broth. At 8.30 A. M. a cold bath, given in the following manner: The child being taken from bed, the whole body is briskly shampooed with a soft towel until the skin is aglow ; he is then stood in a tub containing sufficient hot water to cover feet and ankles, and two gallons of cool water contain- ing an ounce of sea-salt or concentrated sea-water are slowly poured over his shoulders; next, the skin is dried and rubbed until reaction is estab- . lished, and finally he is wrapped in a blanket and put to bed for half an hour. Dress with flannel binder and woollen underclothing from head to foot. Second meal, 9.30 a. m. A soft-boiled egg and two slices of stale bread. From 10.30 A. M. to 12 m. a walk or romp in the open air, weather permitting. Third meal, 12 m. Six raw oysters, or a bit of sweetbread or fish, and a slice of dry stale bread. Fourth meal, 3 p. m. A teacupful (fgyj) of beef-, mutton-, or chicken broth ; a bit of roast beef, beefsteak, roast mutton, chicken, or wild fowl, minced ; a modérate quantity of purée ofspinach, stewed celery, boiled cauliflower, or other non-farinaceous vegetable, and one or two slices of dry stale bread. Occasionally junket for dessert. Fifth meal, 7 p. M. Same as third, alternating the fish, sweetbread, or oysters. For drink, puré w-Síter. s --------------189— Diet and Régimen for_____________age Prescribed by General Directions, etc. M.D. s First meal. On waking, about y A. M., a thin slice of dry bread, and 6 tablespoonfuls (f^iij) of hot chicken-, mutton-, or veal-broth. At 8.30 A. m. a cold bath, given in the following manner: The child being taken from bed, the whole body is briskly shampooed with a soft towel until the skin is aglow ; he is then stood in a tub containing sufficient hot water to cover feet and ankles, and two gallons of cool water contain- ing an ounce of sea-salt or concentrated sea-water are slowly poured over his shoulders; next, the skin is dried and rubbed until reaction is estab- lished, and finally he is wrapped in a blanket and put to bed for half an hour. Dress with flannel binder and woollen underclothing from head to foot. Second meal, 9.30 A. M. A soft-boiled egg and two slices of stale bread. From 10.30 A. M. to 12 m. a walk or romp in the open air, weather permitting. Third meal, 12 M. Six raw oysters, or a bit of sweetbread or fish, and a slice of dry stale bread. Fourth meal, 3 p. m. A teacupful (fgvj)of beef-, mutton-, or chicken broth; a bit of roast beef, beefsteak, roast mutton, chicken, or wild fowl, minced ; a modérate quantity of purée of spinach, stewed celery, boiled cauliflower, or other non-farinaceous vegetable, and one or two slices of dry stale bread. Occasionally junket for dessert. Fifth meal, 7 p. M. Same as third, alternating the fish, sweetbread, or oysters. For drink, puré vv^Sfer. s ______________189— Diet and Régimen for_____________age. Prescribed by General Directions, etc. M.D. s First meal. On waking, about y A. ja., a thin slice of dry bread, and 6 tablespoonfuls (13ÜJ) of hot chicken-, mutton-, or veal-broth. At 8.30 A. m. a cold bath, given in the following manner: The child being taken from bed, the whole body is briskly shampooed with a soft towel until the skin is aglow ; he is then stood in a tub containing sufficient hot water to cover feet and anides, and two gallons of cool water contain- ing an ounce of sea-salt or concentrated sea-water are slowly poured over his shoulders; next, the skin is dried and rubbed until reaction is estab- lished, and finally he is wrapped in a blanket and put to bed for half an hour. Dress with flannel binder and woollen underclothing from head to foot. Second meal, 9.30 A. M. A soft-boiled egg and two slices of stale bread. From 10.30 A. M. to 12 m. a walk or romp in the open air, weather permitting. Third meal, 12 m. Six raw oysters, or a bit of sweetbread or fish, and a slice of dry stale bread. Fourth meal, 3 p. m. A teacupful (fgyj) of beef-, mutton-, or chicken broth; a bit of roast beef, beefsteak, roast mutton, chicken, or wild fowl, minced ; a modérate quantity of purée ofspinach, stewed celery, boiled cauliflower, or other non-farinaceous vegetable, and one or two slices of dry stale bread. Occasionally junket for dessert. Fifth meal, 7 p. m. Same as third, alternating the fish, sweetbread, or oysters. For drink, puré y»2tter. T""-.. T ______.....______189— Diet for_____________________.......-age— Prescribed by _______________.............M.D. Hygienic Directions, etc. T First meal, 8 A. M. A breakfast-cupful (fgviij) of milk, alkalinized with gr. v sodii bicarb.; a soft-boiled egg, or a bit of fresh fish broiled, or sweetbread stewed; thin bread and butter. Second meal, 11 A. M. Raw or stewed oysters, or a teacupful of meat-, oyster-, or clam-broth; thin bread and butter. Third meal, 2.30 p. m. A slice of roast beef or mutton with gravy, or a bit of poultry or game; a mealy potato, mashed, or well-cooked rice ; light farinaceous pudding made with milk; bread and butter; one to two table- spoonfuls (f§ss-j) of a good dry sherry well diluted with water. Fourth meal, 6.30 p. M. A breakfast-cupful (f^viij) of chocolate or cocoa; milk-toast; stewed oysters or sweetbread ; bread and butter. Farinaceous food and all fat-forming material indi- cated, but caution in administration necessary, on ac- count of associated tendency to dyspepsia with acid fermentation. T ----.............._________189.... Diet for--------------------------age.____ Prescribed by _____________________M.D. Hygienic Directions, etc. T First meal, 8 A. M. A breakfast-cupful (fgviij) of milk, alkalinized with gr. v sodii bicarb.; a soft-boiled egg, or a bit of fresh fish broiled, or sweetbread stewed; thin bread and butter. Second meal, 11 A. M. Raw or stewed oysters, or a teacupful of meat-, oyster-, or clam-broth; thin bread and butter. Third meal, 2.30 p. m. A slice of roast beef or mutton with gravy, or a bit of poultry or game; a mealy potato, mashed, or well-cooked rice ; light farinaceous pudding made with milk; bread and butter; one to two table- spoonfuls (f^ss-j) of a good dry sherry well diluted with water. Fourth meal, 6.30 p. M. A breakfast-cupful (fgviij) of chocolate or cocoa; milk-toast; stewed oysters or sweetbread ; bread and butter. Farinaceous food and all fat-forming material indi- cated, but caution in administration necessary, on ac- count of associated tendency to dyspepsia with acid fermentation. -------------.............189- Dietfor---------------------------age.___ Prescribed by _____________________M.D. Hygienic Directions, etc. T First meal, 8 a. m. A breakfast-cupful (f^viij) of milk, alkalinized with gr. v sodii bicarb.; a soft-boiled egg, or a bit of fresh fish broiled, or sweetbread stewed; thin bread and butter. Second meal, n a. m. Raw or stewed oysters, or a teacupful of meat-, oyster-, or clam-broth; thin bread and butter. Third meal, 2.30 p. m. A slice of roast beef or mutton with gravy, or a bit of poultry or game; a mealy potato, mashed, or well-cooked rice ; light farinaceous pudding made with milk; bread and butter; one to two table- spoonfuls (f^ss-j) of a good dry sherry well diluted with water. Fourth meal, 6.30 p. m. A breakfast-cupful (f^viij) of chocolate or cocoa; milk-toast; stewed oysters or sweetbread ; bread and butter. Farinaceous food and all fat-forming material indi- cated, but caution in administration necessary, on ac- count of associated tendency to dyspepsia with acid fermentation. T 189— Diet for_____^...........--------------age. Prescribed by _____......._____....._____.M.D. Hygienic Directions, etc. T First meal, 8 A. M. A breakfast-cupful (fgviij) of milk, alkalinized with gr. v sodii bicarb.; a soft-boiled egg, or a bit of fresh fish broiled, or sweetbread stewed; thin bread and butter. Second meal, 11 A. M. Raw or stewed oysters, or a teacupful of meat-, oyster-, or clam-broth; thin bread and butter. Third meal, 2.30 p. M. A slice of roast beef or mutton with gravy, or a bit of poultry or game; a mealy potato, mashed, or well-cooked rice ; light farinaceous pudding made with milk; bread and butter; one to two table- spoonfuls (fgss-j) of a good dry sherry well diluted with water. Fourth meal, 6.30 p. M. A breakfast-cupful (f§viij) of chocolate or cocoa; milk-toast; stewed oysters or sweetbread ; bread and butter. Farinaceous food and all fat-forming material indi- cated, but caution in administration necessary, on ac- count of associated tendency to dyspepsia with acid fermenta tion. —......______________189. Diet for_______...........-------------age.— Prescribed by _____________________M.D. Hygienic Directions, etc. T First meal, 8 A. M. A breakfast-cupful (f^viij) of milk, alkalinized with gr. v sodii bicarb.; a soft-boiled egg, or a bit of fresh fish broiled, or sweetbread stewed; thin bread and butter. Second meal, 11 A. M. Raw or stewed oysters, or a teacupful of meat-, oyster-, or clam-broth; thin bread and butter. Third meal, 2.30 p. m. A slice of roast beef or mutton with gravy, or a bit of poultry or game; a mealy potato, mashed, or well-cooked rice ; light farinaceous pudding made with milk; bread and butter; one to two table- spoonfuls (f§ss-j) of a good dry sherry well diluted with water. Fourth meal, 6.30 p. M. A breakfast-cupful (fgviij) of chocolate or cocoa; milk-toast; stewed oysters or sweetbread ; bread and butter. Farinaceous food and all fat-forming material indi- cated, but caution in administration necessary, on ac- count of associated tendency to dyspepsia with acid fermentation. u ______________189— Diet and Régimen for_____________age Prescribed by General Directions, etc. M.D. u Confine patient to bed, and keep in recumbent position. At 5.30 A. M. A breakfast-cupful (fgviij) of warm milk. At 7 A.M. A breakfast-cupful (f^viij) of warm milk; three slices (1 oz. each) of bread, buttered. At 9 A. M. 2 to 4 tablespoonfuls (f§j-ij) of a good liquid ex- tract of malt. At 10 A. M. Massage for fifteen minutes ; afterward give a tea- cupful (f^vj) of warm milk. At 12.30 p. M. Dinner of well-cooked fresh vegetables; bread ; a breakfast-cupful (f§viij) of milk ; rice or other light pudding. At 4.15 P. M. Same as 7 a. m., with a soft-boiled egg. At 7 P. M. Extract of malt as at 9 A. m. At 7.30 P. M. Massage; afterward give a teacupful (f§vj) of warm milk. At the end of two weeks increase t¿ie amount of bread to four slices, add a lamb-chop or a bit of chicken to dinner (12.30 p. m.), and increase portions of milk so that an extra pint is taken during the day. Allow the patient to sit up in bed and have toys to play with. Massage to be increased to half an hour each time. Never hurry the patient out of bed, especially in severe cases. u .....____________189— Diet and Régimen for_____________age__ Prescribed by ______________M.D. General Directions, etc. u Confine patient to bed, and keep in recumbent position. At 5.30 A. M. A breakfast-cupful (fj§viij) of warm milk. At 7 A. M. A breakfast-cupful (f^viij) of warm milk ; three slices (1 oz. each) of bread, buttered. At 9 A.M. 2 to 4 tablespoonfuls (f§j-ij) of a good liquid ex- tract of malt. At 10 A. M. Massage for fifteen minutes ; afterward give a tea- cupful (f§yj) of warm milk. At 12.30 P. M. Dinner of well-cooked fresh vegetables; bread ; a breakfast-cupful (f^viij) of milk ; rice or other light pudding. At 4.15 P. m. Same as 7 a. m., with a soft-boiled egg. At 7 P. M. Extract of malt as at 9 a. m. At 7.30 p. M. Massage ; afterward give a teacupful (f§vj) of warm milk. At the end of two weeks increase the amount of bread to four slices, add a lamb-chop or a bit of chicken to dinner (12.30 p. M.), and increase portions of milk so that an extra pint is taken during the day. Allow the patient to sit up in bed and have toys to play with. Massage to be increased to half an hour each time. Never hurry the patient out of bed, especially in severe cases. u ..........._____________189— Diet and Régimen for-------------age---- Prescribed by _________________M.D. General Directions, etc. u Confine patient to bed, and keep in recumbent position. At 5.30 A. M. A breakfast-cupful (f^vüj) of warm milk. At 7 A. M. A breakfast-cupful (f^viij) of warm milk ; three slices (1 oz. each) of bread, buttered. At 9 A. M. 2 to 4 tablespoonfuls (f^j-ij) of a good liquid ex- tract of malt. At 10 A. M. Massage for fifteen minutes ; afterward give a tea- cupful (f^vj) of warm milk. At 12.30 P. M. Dinner of well-cooked fresh vegetables; bread ; a breakfast-cupful (f§viij) of milk ; rice or other light pudding. At 4.15 P. M. Same as 7 a. m., with a soft-boiled egg. At 7 p. M. Extract of malt as at 9 a. m. At 7.30 P. M. Massage; afterward give a teacupful (f§vj) of warm milk. At the end of two weeks increase the amount of bread to four slices, add a lamb-chop or a bit of chicken to dinner (12.30 p. M.), and increase portions of milk so that an extra pint is taken during the day. Allow the patient to sit up in bed and have toys to play with. Massage to be increased to half an hour each time. Never hurry the patient out of bed, especially in severe cases. u _______________189— Diet and Régimen for-------------age— Prescribed by _____________M.D. General Directions, etc. u Confine patient to bed, and keep in recumbent position. At 5.30 A. M. A breakfast-cupful (f^viij) of warm milk. At 7 A. M. A breakfast-cupful (f^viij) of warm milk; three slices (1 oz. each) of bread, buttered. At 9 A.M. 2 to 4 tablespoonfuls (f3J-ij) of a good liquid ex- tract of malt. At 10 A. M. Massage for fifteen minutes ; afterward give a tea- cupful (f§vj) of warm milk. At 12.30 p. M. Dinner of well-cooked fresh vegetables; bread ; a breakfast-cupful (f^viij) of milk ; rice or other light pudding. At 4.15 P. m. Same as 7 a. m., with a soft-boiled egg. At 7 p. M. Extract of malt as at 9 A. M. At 7.30 P. M. Massage; afterward give a teacupful (f^vj) of warm milk. At the end of two weeks increase the amount of bread to four slices, add a lamb-chop or a bit of chicken to dinner (12.30 p. m.), and increase portions of milk so that an extra pint is taken during the day. Allow the patient to sit up in bed and have toys to play with. Massage to be increased to half an hour each time. Never hurry the patient out of bed, especially in severe cases. u _______________189— Diet and Régimen for-------------age.— Prescribed by ____M.D. General Directions, etc. u Confine patient to bed. and keep in recumbent position. At 5.30 A. M. A breakfast-cupful (f^viij) of warm milk. At 7 A. M. A breakfast-cupful (f^viij) of warm milk; three slices (1 oz. each) of bread, buttered. At 9 A.M. 2 to 4 tablespoonfuls (f§j-ij) of a good liquid ex- tract of malt. At 10 A. M. Massage for fifteen minutes ; afterward give a tea- cupful (f^vj) of warm milk. At 12.30 P. M. Dinner of well-cooked fresh vegetables; bread ; a breakfast-cupful (fgviij) of milk ; rice or other light pudding. At 4.15 p. m. Same as 7 A. M., with a soft-boiled egg. At 7 P. M. Extract of malt as at 9 A. M. At 7.30 P. M. Massage; afterward give a teacupful (f3yj) of warm milk. At the end of two weeks increase the amount of bread to four slices, add a lamb-chop or a bit of chicken to dinner (12.30 p. m.), and increase portions of milk so that an extra pint is taken during the day. Allow the patient to sit up in bed and have toys to play with. Massage to be increased to half an hour each time. Never hurry the patient out of bed, especially in severe cases. u _______________189— Diet and Régimen for-------------age— Prescribed by ______________M.D. General Directions, etc. u Confine patient to bed, and keep in recumbent position. At 5.30 A. M. A breakfast-cupful (f^viij) of warm milk. At 7 A. M. A breakfast-cupful (fgviij) of warm milk; three slices (1 oz. each) of bread, buttered. At 9 A.M. 2 to 4 tablespoonfuls (fgj-ij) of a good liquid ex- tract of malt. At 10 A. M. Massage for fifteen minutes ; afterward give a tea- cupful (f§vj) of warm milk. At 12.30 p. M. Dinner of well-cooked fresh vegetables; bread ; a breakfast-cupful (fgviij) of milk ; rice or other light pudding. At 4.15 p. M. Same as 7 a. m., with a soft-boiled egg. At 7 P. M. Extract of malt as at 9 A. M. At 7.30 P. M. Massage; afterward give a teacupful (f§vj) of warm milk. At the end of two weeks increase the amount of bread to four slices, add a lamb-chop or a bit of chicken to dinner (12.30 p. M.), and increase portions of milk so that an extra pint is taken during the day. Allow the patient to sit up in bed and have toys to play with. Massage to be increased to half an hour each time. Never hurry the patient out of bed, especially in severe cases. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remo ve cloth, cut away soft oüter covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (f^ij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the cui d is finely divided; strain. Raw-beek Juice. Take one pound of sirloin of beef, warm it in a broilcr before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove (he fat that rises to the surface after cooling. Xever actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and leí it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee yitol pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. RlCE-AND-MILK PUDDING. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (f^ij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beek Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. MUTTON-BROTH. Add one pound of loin of mutton to three pints of water; " boil gently until very tender, adding a little salt; strain \ into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. \ A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into , a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee *4 to l pound of lean veal; pour upon it a pint of * cold water; let it stand for three hours, then slowly heat « to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, ': and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fjij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beek Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee l/2 to I pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (f¡5ij) of Fairchild's essence of pepsin; leí stand until firm coagulation takes place; beat with a fork until the curd is íinely divided; strain. Raw-beek Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee ]/2 to 1 pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. LlME-WATER. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (f^ij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. MUTTON-BROTH. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee ^ to I pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, I tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. LlME-WATER. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earlhen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with .-.tii-rring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fgij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Jiice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y2 to 1 pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (Q5¡j) of Fairchild's essence of pepsin; leí stand until firm coagulation takes place; beat with a fork until the curd is tinely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y2to\ pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fjij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y2 to 1 pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, I tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i lo 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (f3ij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a l>roiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actual/y cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y2 to I pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earlhen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fjij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a nieat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o ¥., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with ali the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slowfire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y2 to 1 pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, Ihen slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earlhen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fgij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; heat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of abouf one-quartcr of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y2 to 1 pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, I tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fgij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and leí it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. MUTTON-BROTH. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y2 to I pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, Ihen slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earlhen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fjij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beek Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice ; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85° F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. MUTTON-BROTH. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y to 1 pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamyin color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fgij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y to 1 pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, I tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when - served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (f£ij) of Fairchild's essence of pepsin; let stand until fírm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beek Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about onu-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice ; remove the fat that rises to the surface after cooling. Never actual/y cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. MUTTON-BROTH. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y to l pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, I tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each . grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. LlME-WATER. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earlhen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (f^ij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarttr of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Arever actual/y cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. MUTTON-BROTH. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y to I pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. RlCE-AND-MILK PUDDING. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earlhen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half óf water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (f3ij) °f Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quartcr of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85° F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when servrng. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee l/2 to I pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fgij) of Fairchild's essence of pepsin; let stand until tírm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actual/y cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y to I pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earlhen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (f^ij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice ; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85° F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. MUTTON-BROTH. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim ofT fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y to I pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fgij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y to 1 pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, I tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earlhen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fgij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, wann it in a broiler before a quick fire, cut into cubes of about one-quartcr of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. MUTTON-BROTH. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y to 1 pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earlhen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fgij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actual/y cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F, and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then rembve at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removíng, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y to I pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, I tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earlhen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fjij) °f Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y to 1 pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetencd when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from I to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fgij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actual/y cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y to I pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (f£ij) of Fairchild's essence of pepsin; let stand until firrn coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quartcr of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. Mutton-broth. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y to l pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, with gentle stirring, 2 tea- spoonfuls (fjij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. MUTTON-BROTH. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and all, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y to 1 pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serve the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. PREPARATION OF DILUENTS AND FOODS. Barley-water. Put 2 teaspoonfuls of washed pearl barley in a saucepan with a pint of water; boil slowly down to two-thirds of a pint; strain. Oat-meal or Cracked-wheat Water. Add from i to 3 tablespoonfuls of well-cooked oat-meal or cracked-wheat porridge to a pint of water; heat almost to boiling-point with constant stirring until a smooth mixture is obtained; strain. Lime-water. Take a piece of unslaked lime as large as a walnut, drop it into 2 quarts of puré filtered water contained in an earthen vessel, stir thoroughly, allow to settle, and use only from the top, replacing the water and stirring as consumed. Barley Jelly. Put 2 tablespoonfuls of washed pearl barley into a quart saucepan with a pint and one-half of water; boil slowly down to a pint; strain, and allow liquid to set into a jelly. Flour-ball. Take one pound of good wheat flour (unbolted is best), tie it up very tightly in a strong pudding-bag, place in a saucepan of water, and boil constantly for ten hours; when cold, remove cloth, cut away soft outer covering of dough, and, as required, reduce hard, baked interior to powder by grating. When using, rub the required quantity of powder, with a tablespoonful of milk, into a smooth paste; add a second tablespoonful of milk, rub- bing until a creamy mixture is obtained; finally add this, with stirrring, to total quantity of liquid for the meal. Whey. Heat one pint of milk to a point that can be agreeably borne by the mouth; add, With gentle stirring, 2 tea- spoonfuls (f^ij) of Fairchild's essence of pepsin; let stand until firm coagulation takes place; beat with a fork until the curd is finely divided; strain. Raw-beef Juice. Take one pound of sirloin of beef, warm it in a broiler before a quick fire, cut into cubes of about one-quarter of an inch, place in a lemon-squeezer or a meat-press, and forcibly express the juice ; remove the fat that rises to the surface after cooling. Never actually cook the meat. Beef-broth. ' Minee one pound of lean beef, put it, with its juice, into an earthen vessel containing a pint of water at 85o F., and let it stand for one hour; strain through stout mus- lin, squeezing all juice from the meat; place this liquid on the fire, and, while stirring briskly, slowly heat just to the boiling-point; then remove at once and season with salt. MUTTON-BROTH. Add one pound of loin of mutton to three pints of water; boil gently until very tender, adding a little salt; strain into a basin, and, when cold, skim off fat. Warm when serving. Chicken-broth. A small chicken or half of a large fowl, thoroughly cleaned and with all the skin and fat removed, is to be chopped, bones and al!, into small pieces; put them, with salt, into a saucepan, and add a quart of boiling water; cover closely and simmer over a slow fire for two hours; after removing, allow to stand, still covered, for an hour; then strain through a sieve. Veal-broth. Minee y to 1 pound of lean veal; pour upon it a pint of cold water; let it stand for three hours, then slowly heat to boiling-point; after boiling briskly for two minutes, strain through a fine sieve and season with salt. Junket. Treat a pint of milk as in preparing whey. Serví the curd with sugar, nutmeg, or cream as desired. Rice-and-milk Pudding. Take 2 tablespoonfuls of rice, 1 tablespoonful of corn-starch, and 2 pints of milk; boil in a fariña boiler until each grain of the rice becomes saturated and the whole is creamy in color; the pudding may be sweetened when served. " / -