Milk

Milk and barley water Arrowroot milk gruel Farina milk gruel

German flour gruel

Meiggs' food

Barley and rice gruel

Later

Hard-boiled yolk of egg over milk toast Milk soups Nut soups Fruit juices

Carefully-cooked cereals Boiled rice Rice pudding Puree of lentil meal Carefully-cooked spinach Cooked cress Tender cauliflower

Cooked celery

Tender lettuce, with French dressing

Apples, raw and baked

Fruit gelose

Sour milk foods, as zoolak, mat-zoon and buttermilk

Very ripe small fruits

Stale bread

Whole wheat bread

Nut bread

Baked potato, occasionally

Avoid

Meats' and meat soups

Sea food

White of egg

Fried foods

All sour foods, as pickles

Sweet dishes, as pastry, cakes, preserves and candies

Old peas, beans and lentils, except puree of lentil meal

Adults who have this disease may add to the preceding list a little chopped white meat of chicken, a bit of broiled white-fleshed fish, and occasionally hard-boiled yolks of eggs grated over milk toast.