k tea, half a glass of buttermilk or peptonized milk, or a cup
of well-skimmed meat broth, every three or four hours. If the patient
is weak, the nourishment may be given oftener, and in those cases it
is often found advisable to give a small amount of alcohol in the
form of brandy in albumen water, or panopepton or liquid peptonoids.
These may be administered in tablespoonful doses every two hours.
Whole milk, unless it is peptonized, and at times even then, is not
advisable in diarrheal conditions on account of its liability to form
curds which decompose with the production of toxic substances, known
to be exceedingly irritating to the already inflamed mucous membranes
lining the intestinal walls.

~Increasing the Diet.~--As the diarrhea and inflammation subside, the
following foods are gradually introduced into the dietary, keeping in
mind always that a return of the acute symptoms is apt to occur. Hence
the patient must never be overfed. It is better to err on the side of
too little than too much food during the early convalescent period.

~Diet.~--Soft-cooked eggs, toast (slightly buttered), cocoa made with
water instead of milk, chicken, calf's-foot or wine jelly; later,
well-cooked rice, junket, and soft custard; still later, lightly
broiled beefsteak, lamb chops, chicken, squab or quail, sweetbreads or
brains. Not until the patient is entirely free from all symptoms of
diarrhea or intestinal disturbance may the following foods be given:
cream or cream dishes such as cream toast, cream chicken, or cream
soup, raw or stewed fruit, green vegetables, salt foods, spiced foods
of any description; pastries, confectionery and desserts in general,
unless they are simple in character and are sweetened with saccharin
instead of sugar, as the latter substance is particularly susceptible
to fermentation.

~Anemia as a Result.~--Anemia is one of the most common results of
prolonged diarrheal attacks, especially in those toxic diarrheas
resulting from infectious diseases, dysentery, etc. The blood-making
tissues suffer from a lack of nourishment and are in consequence
incapable of producing blood of the best quality. Hence the starvation
treatment cannot be carried on over a very extended period or the
resulting anemia may be more difficult to overcome than the original
trouble.

~Selecting and Regulating the Diet.~--The following points must be
kept in view when regulating the diets of individuals who are prone to
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