Tea and coffee.

Cocoa made from nibs and mixed with cream. Water, soda-water. Vichy and Apollinaris waters. Claret and Burgundy. Dry sauterne and chablis. Champagne, sugar free. Brandy and whisky, in small quantities, unsweetened. Milk, sparingly. Lemonade, made of fresh lemons, and sweetened with saccharin. Bitter ale, in moderate quantity.

Champagne, and all sweet and sparkling wines. Sweet ales, mild and old porter and stout. Cider and perry. Sweetened lemonade. Port wine and Madeira. Liqueurs.

Rum and sweetened gin. Patent cocoas and chocolates. Sorbets.

Fruit juices and syrups. Ginger beer.

From this list it will be seen that the number of articles permitted a diabetic is large. The exclusion, however, of certain articles which we have come in modern times to look upon as of absolute daily necessity, is often felt severely, particularly at first, till the ingenuity of the cook has been exercised to discover an agreeable and varied dietary within the limits imposed. The strict exclusion of bread, the staff of life, is that which is felt most, and the patient ill reconciles himself to the gluten and bran breads and almond cakes which have been introduced as substitutes for wheaten bread, although these are useful in making an agreeable variation in the diet. It is well and wise so cleverly to design and arrange the food of a diabetic patient that he can take his meals with his family, at a common table and from the same dishes, unaware, and without being constantly reminded, that he must not take this and must not touch that. To show how easily this can be done will be the object of subsequent chapters.