The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-01-23

afternoon lunch at about four o'clock,
somewhat similar to that taken in the
middle of the forenoon, with the same
quantity of milk and eggs.
The supper between 6 and 7 o'clock
should be a light meal, consisting of
cold meats, bread and butter and tea,
with the usual quantity of milk.
Sometimes milk and toast are prefer
red, or COOS, which may be cooked in
any form, except fried, but not too
we'll done. With this meal, also. the
usual quantity of milk should be tax
en-, if possible.
The last collation. should be about
8 o'clock and consist of milk and eggs
only, or a cup of broth with some
crackers, followed in a half an hour
by retirement for the night.
A patient must have regular hours
for going to bed at night, as system
is of vital Importance in the treatment
of all diseases, especially consumpt-
ion. Rest is an essential part of the
daily routine, and it is necessary to
establish m~etabolism. There is a diff
ference of opinion as to the prefer
able time for resting, Professor Cor
net believing that an hour for that
purpose should be taken before meals,
but my method is to advise an hours
rest after each meal, followed by a
moderate amount of exercise.
The question of diet, rest and ex-
ercise is not a uniform quality OF
quantity in all individuals. They de-
pend upon the. physical condition of
the stage of the disease and the tenn
naraf1ra aI1lca aol aoc~..4.z-. IL,
liability to hemorrhage must also be
considered. There can be no standard
as to character or quantity of the
food. The above daily formula would
be appropriate for an individual who
could digest all that he ate, but would
not apply to n whose digestion was
faulty; in that case only such food
should be selected as could readily be
consumed, which may be limited to
nutritious broths, milk and eggs.
Foods IN consumption are selected
for their nutritive value and the
facility with which they can be con-
sumed in the combustion going on in
the body. Next to milk and raw eggs
comes meat, although it takes great
energy to digest. Fruits and vegetables
are valuable for the minerals and ac-
ids they contain, as are nuts when
well masticated, containing as they do
albumen and fats.
Bananas are very nutritious, but
are considered indigestible. However
it is the most wholesome of fruits and
when eaten properly will never fail
to digest. The first fault in fruit is
in its selection. The bananas for ex
ample should be extremely ripe, as
the raw starch of which, in its unripe
state, is almost wholly composed,
takes considerable time to digest.
When the fruit is maturing this
starch is being converted into sugar.
If the skin of a banana is yellow,
with green ends, it may be made
wholesome by baking for a few min
utes over the fire, after which it will
be entirely safe to eat. Another
fault in connection with fruit is that it
should not be masticated alone, but
should be mixed with the cereals OF
more bulky foods; otherwise, it fire.
quently fails to leave the stomach at
the proper time, remaining there for
hours after the stomach should be
emptied of its contents.
There is no standard of diet for the
consumptive, as many articles of food
are distasteful to some that may be
desired by others, but the patient
must make an effort to feed the starv-
ing cells that are weakened by dis
ease and are calling constantly for
strength to fight.