am's
Vegetable Compound be taken, it will not only allay all inflammation in
the stomach and impart great strength, but it will at the same time
remove the soreness and pain in the pelvic organs.

=A Simple but Valuable Aid.=--All such persons will obtain relief by
drinking a cupful of hot water at least half an hour before breakfast
each morning; and if the case is very bad, then the hot water may be
repeated before each meal. The water should be as hot as can be
comfortably taken.

=Useful Hints.=--I would strongly urge the necessity of thoroughly chewing
the food and eating slowly. If this rule alone were observed there would
be far less dyspeptics in the country. Drink should be used sparingly at
meal-time, also, for while the body requires a great deal of liquid
during the day, yet this should be taken between meals rather than
during meals.

The stomach should certainly have time to rest from its work of
digesting the food, hence nothing should be eaten between meals. The
habit so many girls have of eating before retiring is very injurious to
the health, and should be corrected at once. Meals should be taken at
regular intervals and not at any time when most convenient.

=Diet for Dyspeptics.=--The chronic dyspeptic should use soups sparingly,
for, as a rule, they are quite difficult of digestion, while they do not
contain much nourishment. Plain mutton and beef soup without much fat
are the least harmful. Such fish as pickerel, trout, shad, and white
fish may be used moderately; while oysters, especially when raw, are
easily digested. The best kinds of meat are roasted or broiled beef,
lamb chops, and some fowl, as chicken.

Eggs are easily digested, and are exceedingly valuable as an article of
diet for the dyspeptic. They may be cooked in almost any form except
hard-boiled. They are highly nourishing, can be prepared in many
delicate ways, and are, as I have said, as valuable an article of diet
as the dyspeptic can have.

Persons with chronic dyspepsia do not digest vegetables well, as a rule,
although such green vegetables as lettuce, green peas, asparagus,
celery, and spinach may be used. Potatoes often ferment in the stomach,
producing gases, and should be used sparingly.

Toast is always well borne, but should never be buttered while hot.
Bread should not be used until it is at least a day old. Rolled oats,
cracked wheat, etc., may be taken, although with many they cause
fermentation. Nearly all co