of invalids, a diet kitchen with skilled cooks who have been especially trained in the preparation of food for invalids is absolutely essential. Quite a little army of persons are thus employed continually at the Sanitarium in meeting the wants of three or four hundred guests, whose varied conditions and fickle appetites can only be met by the most skillful catering. The regulation bill of fare of the average health-resort, hotel, or boarding-house, is, to say the least, illy adapted to suit the gustatory and alimentary wants of the average invalid. Indeed, the Israelites had no more difficult task in their efforts to make bricks without straw than has the stomach-especially an invalid stomach-in the effort to make good blood, brains, nerves, bones, and muscles, out of fried ham, Saratoga chips, pâté de foie gras, Welsh rarebit, pickled tripe, Worcester sauce, mince pie, cold tea, and ice-cream.

There is indeed but a small proportion of the articles offered on the ordinary hotel or boarding-house bill of fare-indeed we might include the menu of the great majority of private families-which theinvalid suffering with a real serious stomach disorder could venture to eat, without taking his life in his hands. The articles named above, and others equally detestable to the undepraved taste and equally destructive to good digestion, never appear on the Sanitarium bill of fare; but our menu always offers a great variety of wholesome, well-cooked, and daintily served articles suitable for persons in health, and, in addition, a large variety of tempting articles prepared especially for the needs of a mixed multitude of invalids. The following is a sample bill of fare, neither better nor worse than what is encountered by patients at the Sanitarium table every day in the year:—

In addition to the general table, what are known as diet-tables are provided, at which a great variety of extra dishes are furnished. The following list represents the extra dishes furnished at the diet-table on the above date:

Cream barley soup, green corn pulp, plum porridge, Graham grits, avenola, granola, dry gluten, corn meal gruel, vegetable broth, gluten gruel, cream, prunes, lemon apples, and pears.

An equal number of dishes is furnished every day, the list being changed, day by day, for variety. The patients at the diet-tables are assisted in the selection of their foods by means of the diet-lists in which the various foods, several hundred in number, which are furnished at the diet-table, are classified, the various classes being designated by numbers or letters. For example, the following is Diet-list No. 1, which contains articles allowed to patients who are taking a strictly milk diet.

Diet-list No. 1 is as follows: Milk, hot milk, boiled milk, sterilized milk, cream, junket, buttermilk, milk with lime water, cream with lime water, koumiss, malted milk.

Diet-list No. 2 contains dishes into the composition of which enter milk, eggs, and grains. Diet-list No. 3 consists of dishes wholly composed of fruits and grains. Diet-lists Nos. 4 and 5 contain more complex dishes, and such as require more vigorous digestion.

Diet-list A is wholly composed of unfermented breads, as follows: Toasted cream rolls, zwieback, corn puffs, whole-wheat puffs, Graham gems, whole-wheat gems, blueberry gems, rolls, sticks, crisps, Graham flakes, fruit rolls, beaten biscuit, gluten wafers, whole-wheat wafers, Graham crackers, fig sandwich, apple sandwich, hoe-cake.

Diet-list B is made up of fermented breads. Diet-list E, containing about sixty different articles, is prepared with special reference to the needs of patients suffering from dilated stomachs. Diet-list H is for diabetics.

The requirements of other morbid conditions frequently encountered are similarly met by appropriate lists. By this means the patient is given opportunity to select from a large variety of foods which are adapted to his condition, without being obliged to study and ponder the question whether this or that is likely to agree with him. This habit of introspection, or inquisitive peering almost incessantly into one's stomach, or indeed, keeping under minute observation any part of the internal anatomy, is a most pernicious practice, the common prevalence of which among dyspeptics, is one of the greatest obstacles met with in the treatment of this disease. When the patient sits down at the diet-table, bearing in

mind the numbers or letters which he finds upon his diet prescription, he has only to select from those dishes which bear the same numbers or letters, such as he finds suited to his taste, without giving a moment's thought to the compatibility or incompatibility of the dishes with one another, or with his digestive apparatus.

The number of meals which the patient takes is determined by the amount and quantity of food prescribed for him, and the ability of his stomach to digest. It is sometimes as necessary and appropriate to order four or even six meals per diem in a given case as to prescribe one meal a day, or even no food at all by the mouth or stomach for a day or two or a few weeks, rectal alimentation being resorted to.

In connection with the dietetic treatment of a patient, a close watch is kept of the urine. The amount of urea, and especially of total solids, is carefully determined by frequent analyses, and in some cases the toxic value of the excretions is also carefully studied by the admirable methods developed by Bouchard, the eminent French pathologist.

By the plan above outlined, the problem of supplying the dietetic needs of several hundred

invalids is dealt with in a manner which must be considered satisfactory, if the results are a proper criterion for determining its value. Those who have been accustomed to take their meals at the most fashionable hotels are often loudest in their praise of the elegant cuisine and delicately prepared dishes which the Sanitarium bill of fare provides in such profusion and variety. The tempting bill of fare placed before the new-comer at the Sanitarium is often a surprise to him, as he had perhaps pictured to himself, instead of the delicately prepared and daintily served menu, a bill of fare savoring largely of the old-fashioned sick-room diet, or in some way tainted with hospital smells or medicinal formula. The universal commendation which this department of the Institution elicits from patrons may be justly considered a triumph of the effort which has been made in the direction of the development of medical dietetics through the patient and almost continuous researches and experimentation which has been carried on by Mrs. Kellogg during the last ten years, in the experimental kitchen connected with the Institution.

(To be Continued.)

ANTISEPTIC.

PROPHYLACTIC.

DEODORANT.

NON-TOXIC.
NON-IRRITANT.
NON-ESCHAROTIC.