For DIET LIST. Da te, SOUPS DAILY AMOUNT 0 MEATS DAILY AMOUNT VEGETABLES DAILY AMOUNT Q BREAD DAILY AMOUNT 0 PASTRY DAILY AMOUNT 0 FRUITS DAILY AMOUNT BEVERAGES DAILY AMOUNT (~)Broths Boiled (^Starchy Fresh Baked Oranges C) Non-Alcoholic ^Coffee Beef Stewed Rice Stale Lemons Veal Roasted Corn Toasted Limes Tea Mutton Broiled Peas Pulled Shaddocks Cocoa Chicken Hashed Beans Zwieback 0 PUDDINGS Grapes Chocolate Bouillon Beef Lima Beans White Flour Bananas Lemonade ConsommS Mutton Lentils Graham Bread Pineapples Grape Juice Ox-tail Mutton Chops Potatoes Rye Cornstarch Melons Ginger Ale Lamb Baked Crackers Blanc Mange Soda Water Lamb Chops Boiled Gluten Rice Mineral Waters Veal Mashed Almond Tapioca Label: (^Purees & Creams Sweetbreads Chipped Sweet Potatoes Inulin Cup Custard Barley Rice Pea Brains Soya Junket Liver Kidneys Beets Parsnips Aleuronat Cottage Hasty Stewed Preserved (^Alcoholic Bean Potato Tomato Pork Bacon Ham Turnips Carrots Kohl Rabi OHOT CAKES Suet Fruit Apples Peaches Ale Porter Stout Asparagus Dried Beef Artichokes Plums Onion Celery Corned Beef Sausages Salsify Radishes 0ICE CREAM Prunes Apricots Sherry Port Pigs' feet Tongue Tripe 0 POULTRY Chicken White Meat Squab Turkey Duck Goose Guinea Fowl 0 CEREALS Cherries Madeira Oat Meal Chocolate Raisins Malaga ^^Thick Soups Vegetable Noodle Julienne Vermicelli Calf's Head Mock Turtle Mulligatawney Clam Chowder (2)GreenVegetabl's Tomatoes Raiv Stewed Baked Egg Plant Baked Onions Corn Meal Hominy Arrow-root Tapioca Cornstarch Farina Sago Macaroni Spaghetti Fruit Flavors 0WATER ICES Orange Lemon Sherbets Dates Eigs 0 BERRIES Strawberries Blackberries Raspberries Tokay Rhine Wines Label: Champagnes Label: Clarets Label : Burgundies Label: Fish Soups Boiled Huckleberries Q FISH 0 GAME Venison Rabbit Wild Duck Baked Leeks Cabbage Sauer Kraut Cole Slaw 0 SPECIAL Beef Juice Q CAKE Plain Gooseberries Cranberries Mulberries Currants Brandies Label: Gin Label: Boiled Birds Cauliflower Clam Juice Liqueurs Broiled Brussels Sprouts Scraped Beef Baked Salted Sardines in Oil O EGGS Soft Boiled Poached Sea Kale String Beans Asparagus Beef Tea Albumen Water Milk Toast Fancy 0 NUTS Cocoanuts 0CONDIMENTS Pepper Mustard Scrambled Pumpkins Toast Water Chestnuts Omelet Squashes Celerv Barley Water Gruel 0 JELLIES W alnuts English Walnuts Spices 0 OYSTERS Q MILK Unskimmed Skimmed Buttermilk Cream Boiled Milk Pasteurized Raw Irish Moss Lemon Brazil Nuts Vinegar Raw Stewed Flaxseed Tea Wine Hazel Nuts Panned Rhubarb Milk Punch Fruit Pecan Nuts Broiled Veg't'le Marrow Egg Nog Shellbarks Stewed Spinach Koumiss Salted Scalloped Lettuce Water Cress Beet Tops Wine Whey Mulled Wine Panada 0 SUGARS Cane Sugar Almonds Peanuts PAte de Foie Gras 0 Clams 0 BUTTER Okra Capers Caudle Broth with Egg Grape Sugar Honey Olives 0 SALADS Crabs Cucumbers Predigested Food Molasses Lobsters Shrimps 0 CHEESES Endives Chiecory Confectionery Saccharine Pickles Truffles Terrapin Sorrel Levulose Mushrooms DIRECTIONS: Across in any circle (x) signifies that all articles down to the next circle are permitted, except those crossed out. Individual articles in any list marked thus (X) are allowed ; all not designated are forbidden. PUBLISHED BY P. BLAKISTON, SoN & Co., 1012 WALNUT ST., PHILADELPHIA. COPYRIGHT 1898, BY P. BLAKISTON, SON & CO. DESIGNED BY E. R. SCHREINER. M.D. GENERAL INSTRUCTIONS: 1. Eat slowly and at regular hours; masticate thoroughly. ' 2. Take fluids moderately at meals; drink water freely at other times. 3. Avoid anxiety and business cares at table; rest for a while after meals. 4. Use laxative foods and drink an abundance of water to prevent constipation. 5. Do not partake of a great variety of dishes at any one time, nor eat large quan- tities of anything very hot or cold. 6. Rich dishes, fried foods, pastries, sweets, stimulants, and strong condiments, should be used, if at all, only in small amounts. 7. Under-cooked vegetables, overdone or hashed meats, hard-boiled eggs, and any articles habitually found to disagree, are to be avoided. 8. A moderate daily quantity of food for adults should average about- 10 ounces of animal food (fish, oysters, meat, poultry, eggs, etc.); 30 ounces of vegetable food (including bread and cereals); and 50 to 80 ounces of liquids, including tea, coffee or cocoa, but principally water.-Thompson. SPECIAL INSTRUCTIONS: