water, some salt is added and the mixture is then boiled.

A more varied diet is allowed in lighter forms of the disease, such as
milk dishes, mashed potatoes, preserved apples or pears, rolls and
butter, bread, cream, cream cheese, farinaceous dishes, eggs and green
vegetables, meat according to the orders of the physician. Spices and
alcohol must be strictly avoided.

In cases of chronic kidney diseases, greater variety should be observed
in the diet. In any event, however, a certain quantity of milk should be
taken, not less than 1 quart per day.

The following food is to be limited: All game, including birds, sausages
and smoked meat, sweetbread, brains, liver, spleen, crawfish, lobster,
rich cheese especially Roquefort, Parmesan, Camembert, all sharp spices,
such as pepper, paprika, mustard, cinnamon, garlic, onions; among
vegetables such as radishes, horseradish, celery asparagus, mushrooms,
tomatoes, sorrel; furthermore, all meat extracts, piquant sauces and
soup spices.

No alcohol should be served on the table of a patient with kidney
disease. The exceptions must be prescribed by the physician. The same
applies to all new wines and beef soups.

The following dishes are permitted: Among meats, white meat (about 200
grams per day, preferably at noon). This comprises domestic fowl, fresh
pork, lamb and veal, also beef, especially boiled beef. As a variety
from time to time, mutton and fresh fish.

The preferable way to prepare dishes for patients suffering from kidney
diseases, is to boil them; the next best way is to steam them, and the
third and least desirable way is frying.

Strongly recommended: calf's feet and pig's feet, calf's head,
especially in the form of jellies and pickled, if so ordered by the
physician. Occasionally raw beef may be given, but without sharp spices.

Fish: Trout, pike, carp; Saltwater fish: haddock and cod-fish, boiled
blue; also frogs' legs. Eggs are permitted, soft boiled, 2 to 3 per day.

Vegetables: With the exception of those mentioned, vegetables are very
commendable, especially potatoes, green peas, white and yellow turnips,
red beets, cauliflower, lentils, beans, the last particularly, mashed;
also salad with cream and a little mild vinegar or lemon juice.
Fruit-acids must not be classified with vegetable or meat-acids, as
several, so-called "Food-Specialists" try to impress on patients, for
they do not know, what they talk about.

Fats, such as cream, butter, rich