'^^^XA-^' 
 
Cornell University Library 
 RC 662.H64 1916 
 
 The starvation treatment of diabetes, wit 
 
 3 1924 003 513 862 
 
gg B Cornell University 
 
 iStSlf I.J T -1 
 
 p^ Library 
 
 The original of tliis book is in 
 tine Cornell University Library. 
 
 There are no known copyright restrictions in 
 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924003513862 
 
THE 
 
 STARVATION TREATMENT 
 
 OF DIABETES 
 
 With a Series of Graduated Diets 
 used at the 
 
 MASSACHUSETTS GENERAL HOSPITAL 
 
 LEWIS WEBB 9.ILL, M.D. 
 Children'! Hospital, 'Boston 
 
 AND 
 
 RENA S. ECKMAN 
 "Dietttian, Massachusetts General Hospital , Boston 
 
 With an Introduction 
 
 BY 
 
 RICHARD C. CABOT, M.D. 
 
 Second Edition 
 
 Boston, Mass. 
 
 W. M. LEONARD 
 
 1916 
 
OOPYRIOHTBD 1916 
 BT 
 
 W. M. Leonard 
 
 Second Edition 
 
 First Edition Printed August, 1915 
 
 Second ^Edition Printed January, 1916 
 
INTBODUCTION. 
 
 ALTHOUGH Dr. Allen's modifications of the clas- 
 sical treatment of saccharine diabetes have been 
 in use only for about two years in the hands of their 
 author, and for a much shorter time in those of other 
 physicians, it seems to me already clearly proven that 
 Dr. Allen has notably advanced our ability to combat 
 the disease. 
 
 One of the- difficulties which is likely to prevent the 
 wide adoption of his treatment is the detailed knowl- 
 edge of food composition and calorie value which it 
 requires. Dr. Hill's and Miss Bckman's little book 
 should afford substantial aid to all who have not had 
 opportunity of working out in detail the progressive 
 series of diets which should be used after the starva- 
 tion period. These diets, worked out by Miss Bckman, 
 head of the diet kitchen at the Massachusetts General 
 Hospital, have seemed to me to work admirably with 
 the patients who have taken them, both in hospital 
 and private practice. The use of thrice boiled vege- 
 tables, as recommended by Dr. Allen, seems to be a 
 substantial step in advance, giving, as it does, a consid- 
 erable bulk of food without any considerable carbo- 
 hydrate portion, and with the semblance of some of 
 the forbidden vegetables. 
 
 It is, of course, too early to say how fa^ reachiag 
 and how permanent the effects of such a diet will be 
 in the severe and in the milder cases of diabetes. All 
 we can say is that thus far it appears to work admir- 
 ably well. To all who wish to give their patients the 
 benefit of this treatment I can heartily recommend 
 this book. Richard C. Cabot. 
 
PREFACE TO FIRST EDITION. 
 
 THE purpose of this little book is to f urnisli to the 
 general practitioner in compact form the details 
 of the latest and most successful treatment of diabetes 
 mellitus. 
 
 The "starvation treatment" of diabetes, as ad- 
 vanced by Dr. Frederick M. Allen of the Rockefeller 
 Institute Hospital, is undoubtedly a most valuable 
 treatment. At the Massachusetts General Hospital 
 it has been used for several months with great suc- 
 cess, and it is thought worth while to publish some of 
 the diets, and details of treatment that have been 
 used there, as a very careful control of the proteid 
 and carbohydrate intake is of the utmost importance 
 if the treatment is to be successful. In carrying out 
 the Allen treatment the physician must think in 
 ^rams of carbohydrate and proteid — it is not enough 
 simply to cut down the supply of starchy foods; he 
 must know approximately how much carbohydrate 
 und proteid his patient is getting each day. It is not 
 easy for a busy practitioner to figure out these dietary 
 values, and for this reason the calculated series of 
 diets given here may be of service. The various tests 
 for sugar, acetone, etc., can, of course, be found in 
 any good text-book of chemistry, but it is thought 
 worth while to include them here for the sake of com- 
 pleteness and ready reference. The food table covers 
 most of the ordinary foods. 
 
 "We wish to thank Dr. Roger I. Lee and Dr. Wil- 
 liam H. Smith, visiting physicians, for many helpful 
 ■suggestions. 
 
PREFACE TO SECOND EDITION. 
 
 THE Authors beg to thank the Profession for the 
 cordial reception given the first edition of this; 
 book. The present edition has been revised and en- 
 enlarged, with the addition of considerable new ma- 
 terial which we hope will be of use. 
 
 JANTTABT, 1916. 
 
DETAILS OF TREATMENT 
 
DETAILS OF TREATMENT. 
 
 FOR forty-eight hour s after admission to the hos- 
 pital the patient is kept on ordinary diet , to 
 determine the severity of his diabetes. Then he is 
 stafve37^n3nio^oo3~a3Iowed save whiskey and hlaek 
 coffee. The wh iskey is given in the coffee : 1 ounc e 
 of wh iskey every t w o hours, from 7 a .m. u ntil 7 p.m. 
 This furnish es rou ghly about 800 calo ries^ The whis- 
 key_is_ not an e ssential pa rt of thfe treatment; it 
 merely furnishes a few calories and keeps the patient 
 more comfortable while he is being starved. If it is 
 not desired to give whiskey, bouillon or any clear 
 soup may be given instead. The water intake nee d 
 not be restricted. S oda bicarbonate may be given, 
 two drachms every three hours, if there is much evi- 
 dence of acidosis, as indicated by strong acetone and 
 diacetic acid reacti&ns in the urine, or a strong ace- 
 tone odor to the breath. In most cases, however, this 
 is not at all necessary, and there is no danger of 
 producing coma by the starvation. This is indeed 
 the most important point that Dr. Allen has brought 
 out in his treatment. At first it was thought best to 
 keep patients in bed during the fast, but it is un- 
 doubtedly true that most patients do better and 
 become sugar-free more quickly if they are up and 
 around, taking a moderate amount of exercise for at 
 least a part of the day. Starvation is continued until 
 theturine shows no sugar . (The daily weight and 
 daily urine examinations are, of course, recorded.) 
 
10 STAKVATION TKEATMENT 
 
 The disappearance of the sugar is rapid : if there has 
 been 5 or 6 per cent, after the first starvation day it 
 goes down to perhaps 2 per cent:, and the next day 
 the patient may be entirely sugar-free or perhaps 
 have .2 or .3 per cent, of sugar. Occasionally it may 
 take longer ; the longest we have starved any patient 
 is four days, but we know of obstinate cases that 
 have been starved for as long as ten or eleven days 
 without bad results. The patients tolerate starvation 
 remarkably well; in no cases have we seen any ill 
 effects from it. There may be a slight loss of weight, 
 perhaps three or four pounds, but this is of no mo- 
 ment, and indeed, Allen says that a moderate loss of 
 weight in most diabetics is to be desired. A moder- 
 ately obese patient, weighing say 180 pounds, may 
 continue to excrete a small amount of sugar for a 
 considerable period if he holds this weight, even if he 
 is taking very little carbohydrate; whereas, if his 
 weight can be reduced to 170 or 160, he can be kept 
 sugar-free, with ease, on the same diet. TMs is very 
 important: reduce the weight of a fat diabetic, and 
 keep it re&uced. 
 
 We have not found that the acetone and diacetic 
 acid output behaves in any constant manner during 
 starvation; in some cases we have seen the acetone 
 bodies disappear, in others we have seen them appear 
 when they were not present before. 
 
 Their appearance is not necessarily a cause for 
 alarm. The est imation of the ammonia in the urine 
 is of some value Tn^^determining, the am.QHni_of_acido- 
 sis present, and this can readily be done by the sim- 
 ple chemical method given below. If the 24-hourly 
 
OF DIABETES 11 
 
 ammonia output reaches over 3 or 4 grams, it means 
 that there is a good deal of acidosis — anything below 
 this is not remarkable. More exact methods of de ter- 
 mini ng the amount of acidosis are the determination 
 of the ratio between the total urinary nitrogen and 
 the ammonia, the quantitation of the acetone, diacetic 
 acid and oxy-butyric acid excreted, and the carbon 
 dioxide tension of the alveolar air. These are rather 
 complicated for average clinical use, however. 
 "When the patient is sugar-free he is put upon a 
 
 diet 01 so-Calied "5% vegetables," i.e. vegetables con- 
 taining approximately 5%' carbohydrate. It is best 
 to boil these vegetables three times, with changes of 
 water. In this way their carbohydrate content is 
 reduced, probably about one-half. A moderate 
 amount of fat, in the form of butter, can be given 
 with this vegetS/ble diet if desired. The amount of 
 carbohydrate in these green vegetables is not at all 
 inconsiderable, and if the patient eats as much as he 
 desires, it is possible for him to have an intake of 
 25 or 30 grams, which is altogether too much; the 
 first day aft^ starvation the carbohydrate intake 
 should not be over 15 grams. Tables No. 1 and No. 2 
 represent these vegetable diets. The patient is usu- 
 ally kept on diet 1 or 2 for one day, or if the dase is a 
 particularly severe one, for two days. The dav aft er 
 the vegetable day , the protein ' an d fat are raised, t he 
 ca rbohydrate being left at the same figure (diets 2, 
 3 and 4). No absolute rule can be laid down for the 
 length of time for a patient to remain on one diet, but 
 in generaljre do^ot^give the very low diets such as 
 2, 3 and 4, for more than a' day or two~at~a time. 
 
12 STAEVATION TEEATMENT 
 
 T he diet should he raised very gradual ly, a nd it is no t 
 well to raise the protein an d carbohydrate at t he 
 sametime, f or j^ is jmportant to k now w hich of the 
 two is causing the more trouble. The protein intake- 
 may perhaps be raised more rapidly than the carbo- 
 hydrate, but an excess of protein is very important 
 in causing glycosuria, and for this reason the protei n 
 in take must be watched as carefully as the_ carbo- 
 hydrate. With adults , it is advisable to give about 
 1 grain of protein per kilogram _of body weight, if 
 po^ble; with c hildr en 1. 5 to 2 grains. It will be 
 noticed that the oiets which follow contain rather 
 small amounts of fat, a good deal less than is usually 
 given to diabetics. There are two reasons for this: 
 In the first place, we do not want our diabetics, our 
 adults, at any rate, to gain weight; and in the second 
 place acidosis is mwch easier to get rid of if the fat 
 intake is kept low. If the fat values given in the 
 diets are found too low for any individual case, fat 
 can very easily be added in the form of butter, cream 
 or bacon. Most adults do well on about 30 calories 
 ker kilogram of body weight; children of four years 
 need 75 calories per kilogram, children of eight years 
 need 60, and children of twelve years need 50. 
 
 If_ sugar appe ars i n the urine during the process 
 o f raising the diet , we drop back to a l ower diet, and 
 if this is un availing , stai$_another starvation^ day, 
 and raise jfe e diet mo re slowly. But it will be found, 
 if_the_diet is raised^very slowly, sugar will not appear. 
 It is not jeglL-to push the. average caseT^f the patient 
 is taking a f air diet, say protein 50, ' carbohydrate 50 
 and^ fat ^50, and is doing well, without any glyco- 
 
OF DIABETES 13 
 
 suria, it is not desir able to r aise th e d iet any furt her. 
 The caloric intake may seem rather low in some of 
 these diets, but it is surprising to see how weU most 
 patients do on 1500 or 2000 calories. 
 
 It will be seen that the treatment can be divided 
 into three stages : 
 
 I (1) The stage of starvation, when the patient is 
 becoming sugar-free. 
 
 (2) The stage of gradually working up the diet to 
 the limit of tolerance., - 
 
 During the first two stages a daily weight record 
 should be kept, and the urine should be examined 
 every day. The patient should, of course, be under 
 the immediate supervision of the physician during 
 these two stages. It is always well to discharge a 
 patient on a diet somewhat under his tolerance, if 
 possible. 
 
 (3) The stationary stage, when the diet is kept 
 at a constant level. The patient is at hqine and going 
 about his business. Most_£ay,mts_Jnay_ Jbe . taught 
 to test the ir own u rine, and^ they should do this every 
 otherjday.^. If there is sugar in the urine, the patient 
 should go back to a lo wer diet,_and if he cannot be 
 made ^ugar-f ree this way, he- should be starved again. 
 A semi-starvation day of ISQT grains of vegetables , 
 o nce a week, whether or not he urine contains suga r, 
 is of value for the purpose o f keeping w ell within 
 th e margin of safety and of remiaditig the patient 
 that he is on a strict diet. 
 
 It is very important for a diabetic to take a consider- 
 able amount of exercise: he cam, utilise his carbo- 
 hydrate better, if he does. 
 
14 STAEVATION TEEATMENT 
 
 If this treatment is to be successful, it is absolut ely 
 necessary for the_ patient t o adhere j rery strictl y to 
 the Jiet§^ and to measure jait . everything yery jsaxs- 
 fuUy; th e meat especially should be weigh ed. 
 
 TTwill be noticed that in some cases the calories in 
 the diets do not tally exactly with the protein, fat 
 and carbohydrate values. The reason for this is that 
 for the sake of convenience the calories have been 
 given in round numbers — 5 or ten calories one way 
 or the other makes no difference. 
 
 The essential points brought out by A llen's treat- 
 ment are as follows : 
 
 (1) I t is not dangerous t o s tarve a diab etic, and 
 two or three days of starvation almost always make 
 a patient sugar-free, thus saving a good deal of time, 
 as contrasted with the old treatment of gradually 
 cutting down the carbohydrate. 
 
 (2) It is not desirable for all diabetics to hold 
 their weight. Some cases may do much better if 
 their weight is reduced ten, fiteen, or even twenty 
 pounds. 
 
 (3) A fter starvati on, the dietjaustjje raised very 
 slqwly, to prevent recurrence of glycosuria. 
 
 (4) An excess of protein must be regarded as pro- 
 ducing glycosuria and an excess of fat ketonuria, and 
 the protein and fat intake must be restricted a 
 .good deal more than has usually been the custom in 
 treating diabetes. 
 
OF DIABETES 15 
 
 Case Eepoets. 
 
 It is thought worth while, for the sake of illustra- 
 tion, to include a few case reports. The adults were 
 treated at the Massachusetts General Hospital, the 
 children at the Children's Hospital. 
 
 Two charts are kept for each case : one a food chart, 
 with the amounts of the different articles of food 
 taken each day, and the protein, carbohydrate, fat 
 and caloric value figured out for each foodstuff; the 
 second (see below) a more general chart, which shows 
 graphically the progress of the case. 
 
 The first three are cases which were treated first 
 with the old method of gradually reducing the carbo- 
 hydrate intake and could never be made sugar-free, 
 running from 0.1% to 0.2%i of sugar. On the new 
 treatment they responded promptly and were dis- 
 charged sugar-free. 
 
 Case 1. A woman of 64, diabetic for two years. 
 She was sent in from the out-patient department, 
 where she had been receiving a diet of 50 grams of 
 carbohydrate and 50 grams of protein. On this diet 
 she was putting out 8 grams of sugar a day with 
 moderately strong aeteone and diacetie acid reactions 
 in her urine. "When the carbohydrate was cut in the 
 ward to 30 grams, she put out 3 grams of sugar a 
 day. She complained of severe pruritus vulvae. 
 After sixteen days of this treatment she continued 
 to put out from 0.1%' to 0.2% of sugar a day. Allen's 
 treatment was then started, and after one day of 
 starvation she was sugar-free and remained so for 
 four days on a diet of carbohydrate, 20 grams ; pro- 
 
16 
 
 STARVATION TREATMENT 
 
 tein, 30 grams; fat, 150 grams. The itching had 
 gone. Then the protein was raised to 80 grams, with 
 the carbohydrate at 20 grams, and she immediately 
 showed 1.5% of sugar. This is very important; the 
 proteia should not be raised too quickly. This we did 
 not realize in our earlier cases. 
 
 A second starvation day, followed by two vege- 
 table days, and a more careful raising of the diet — 
 as follows — ^kept her sugar-free, and she was dis- 
 charged so. Her diets were : 
 Dec. 12. 
 
 Carbohydrate, 20 grams. 
 
 Protein, 30 grams. 
 
 Fat, 150 grams — 1500 calories. No glycosuria. 
 Dec. 15. 
 
 Carbohydrate, 30 grams. 
 
 Protein, 30 grams. 
 
 Pat, 200 grams — 2000 calories. No glycosuria. 
 Dec. 20. 
 
 Carbohydrate, 30 grams. 
 
 Protein, 40 grams. 
 
 Fat, 180 grams — 2000 calories. No glycosuria. 
 Dec. 26. 
 
 Carbohydrate, 40 grams. 
 
 Protein, 40 grams. 
 
 Fat, 180 grams — 2000 calories. No glycosuria. 
 Dec. 30. 
 
 Carbohydrates, 50 grams. 
 
 Protein, 50 grams. 
 
 Fat, 180 grams — 2000 calories. No glycosuria. 
 Weight on entrance, 119 pounds. 
 "Weight at discharge, 116 pounds. 
 
OF DIABETES 17 
 
 Case 2. A Jew of 49, at entrance had 175 grams 
 of sugar (5.5%'), acetone slight, diacetic acid absent. 
 Treated for three weeks with the old method, he got 
 down to a diet containing carbohydrate, 15 grams; 
 protein, 50 grams, — but still put out from 3 to 8 
 grams of sugar a day. By the old method we could 
 not do away with the last traces of sugar. 
 
 The Allen treatment was started with two starva- 
 tion days. On the second he was sugar-free — ^but 
 showed 2.6 grams of sugar the following day on 12 
 grams of carbohydrate and 40 grams of protein. 
 (This was one of the earlier cases when the diet was 
 raised too quickly after starvation.) After one more 
 starvation day and two vegetable days he stayed 
 sugar-free while the diet was raised slowly to 30 
 grams of carbohydrate and 45 grams of protein, 
 calories about 2000. Discharged sugar-free on this 
 diet. 
 
 Weight at entrance, 109 pounds. 
 
 Weight at discharge, 110 pounds. 
 
 Case 3. A man of 35, a severe diabetic, entered 
 Dec. 28, 1914. He had been in the hospital the previ- 
 ous July for a month and could never be made sugar- 
 free with the old method of treatment. At entrance 
 he was putting out 2.5% of sugar (135 grams) per 
 day with strongly positive acetone and diacetic acid 
 tests. Two starvation days made him sugar-free, but 
 we made the mistake of not using twice boiled vege- 
 tables for his vegetable day after starvation. So on 
 this day he got about 30 grams of carbohydrates, and 
 for a few days he showed from 0.2%i to 1% of sugar. 
 
18 STAEVATION TREATMENT 
 
 Another starvation day was given him and he became 
 sugar-free. This time his vegetables were closely 
 restricted and he was given only enough twice-boiled 
 vegetables to provide about 15 grams of carbohy- 
 drates. After this the diet was raised very slowly. 
 He remained sugar-free for three weeks and was 
 discharged so on, 
 
 Carbohydrate, 20 grams. 
 
 Protein, 40 grams. 
 
 Pat, 200 grams. 
 
 At no time did he receive more than 2200 calories. 
 
 Weight at entrance, 139 pounds. 
 
 "Weight at discharge, 138 pounds. 
 
 These three cases were the first ones we tried, and 
 in each one of them we made the mistake of raising 
 the diet too quickly — either allowing too many vege- 
 tables on the vegetable day, or raising the protein 
 too quickly afterwards. "With the later eases, after 
 we had more experience, there was no more trouble. 
 
 Case 4. A Greek (male) of 48, diabetic for two 
 months, entered Jan. 14, 1915, with 3.8% (65 grams) 
 of sugar and moderate acetone reaction. There was 
 no diacetic reaction present at entrance. After one 
 starvation day he became sugar-free, but was kept on 
 starvation one day longer and then started on vege- 
 tables in the usual way. After the third day a mod- 
 erate amount of diacetic acid appeared in the urine 
 and continued. The ammonia rose from 0.7 grams per 
 day to 2.6 grams per day, and then varied from 0.3 to 
 1.5 grams per day. No symptoms of acidosis. 
 
OF DIABETES 19 
 
 Jan. 18. 
 
 Carbohydrate, 15 grams. 
 
 Protein, 25 grams. 
 
 Fat, 150 grams — 1360 calories. No glycosuria. 
 Jan. 20. 
 
 Carbohydrate, 15 grams. 
 
 Protein, 25 grams. 
 
 Pat, 200 grams — 1571 calories. No glycosuria. 
 Jan. 24. 
 
 Carbohydrate, 25 grams. 
 
 Protein, 35 grams. 
 
 Pat, 200 grams — 1760 calories. No glycosuria. 
 Jan. 26. 
 
 Carbohydrate, 35 grams. 
 
 Protein, 40 grams. 
 
 Pat, 200 grams — 1838 calories. No glycosuria. 
 Jan. 29. 
 
 Carbohydrate, 45 grams. 
 
 Protein, 50 grams. 
 
 Pat, 200 grams — 2194 calories. No glycosuria. 
 Jan. 31. 
 
 Carbohydrate, 50 grams. 
 
 Protein, 60 grams. 
 
 Pat, 200 grams — 2347 calories. No glycosuria. 
 
 Discharged Peb. 1 sugar-free on this diet. 
 
 Weight at entrance, 160 pounds. 
 
 "Weight at discharge, 156 pounds. 
 
 This was not a severe case and responded ' very 
 easily to treatment. 
 
 Case 5. A female of 59, a diabetic of two years* 
 standing, excreted 2.6% of sugar on Jan. 16, 1915, 
 
20 STAEVATION TEEATMENT 
 
 with no acetone or diacetie acid reactions in the urine. 
 Severe pruritus vulvae. Starved two days; sugar- 
 free on the second starvation day, with disappearance 
 of the pruritus. 
 Jan. 21. 
 
 Carbohydrate, 15 grams. 
 
 Protein, 25 grams. 
 
 Fat, 150 grams — 1595 calories. No glycosuria. 
 
 From this time the diet was slowly raised until on 
 Jan. 30 she was getting 
 
 Carbohydrate, 35 grams. 
 
 Protein, 45 grams. 
 
 Fat, 200 grams — ^2156 calories. 
 
 She was sugar-free on this and was discharged to 
 the out-patient department after a two weeks' stay in 
 the wards. 
 
 Weight at entrance, 135 poimds. 
 
 Weight at discharge, 133 pounds. 
 
 Case 6. A man of 52, entered Jan. 10, 1915, with 
 1% of sugar. He entered for arteriosclerosis and 
 hypertension, and the sugar was found in the routine 
 examination of the urine. He was kept on house diet 
 for a few days and his sugar rose to 3.5%. No acetone 
 or diacetie acid. After two days of starvation he 
 became sugar-free and continued so as the diet was 
 slowly raised. He was kept sugar-free in the ward 
 eighteen days and was sugar-free on Feb. 6 with a 
 diet of 
 
 Carbohydrate, 60 grams. 
 
 Protein, 60 grams. 
 
 Fat, 200 grams— 2280 calories. 
 
OF DIABETES 21 
 
 On Feb. 7 the protein was raised to 80 grams and 
 0.2% of sugar appeared in the urine. The protein 
 was then reduced to 60 grams and he remained sugar- 
 free on this diet and was discharged so. 
 
 In this case, after starvation, a moderate amount of 
 acetone appeared and continued. No symptoms of 
 acidosis. The ammonia ran from 0.3 to 1.0 grams per 
 day. 
 
 Weight at entrance, 160 pounds. 
 
 Weight after three weeks' treatment, 156. 
 
 Maximum calorie intake, 2525. 
 
 Case 7. A young man of 25, diabetic for eight 
 months, entered Jan. 20, 1915, with 6.6% (112 grams) 
 of sugar and strongly positive tests for acetone and 
 diacetic acid. After a period of two starvation days 
 he was sugar-free and actually gained three pounds 
 in the process of starvation (proba;bly due to water 
 retention) . 
 
 His diet was then raised as follows: — 
 Jan. 24. 
 
 Carbohydrate, 15 grams. 
 
 Protein, 25 grams. 
 
 Fat, 150 grams. No glycosuria. 
 Jan. 26. 
 
 Carbohydrate, 20 grams. 
 
 Protein, 35 grams. 
 
 Pat, 175 grams. No glycosuria. 
 Jan. 29. 
 
 Carbohydrate, 20 grams. 
 
 Protein, 45 grams. 
 
 Fat, 200 grams. No glycosuria. 
 
22 STAEVATIOTSr TREATMENT 
 
 Jan. 31. 
 
 Carbohydrate, 30 grams. 
 
 Protein, 45 grams. 
 
 Pat, 200 grams. No glycosuria. 
 
 At entrance his ammonia was 1.7 grams per day; 
 after the starvation days it ran from 0.9 grams to 0.3 
 grams per day. The acetone was a little stronger 
 than at entrance; the diacetic absent except on three 
 days. 
 
 On Feb. 5 he was still sugar-free (having been so 
 since his starvation days two weeks previously, and 
 weighed 127 pounds, a gain of seven pounds since 
 entrance. At no time did he receive over 2150 
 calories. 
 
 This was a very satisfactory ease; no doubt the 
 carbohydrate could have been raised to 50 or 60 
 grams, but he was doing so well that we felt it unwise 
 to go any further. 
 
 Diabetes in children is likely to be a good deal more 
 severe than it is in adults. StiU, in the few cases that 
 have been treated with the starvation treatment at the 
 Children's Hospital, the results have been very satis- 
 factory, as far as rendering the patient sugar-free is 
 concerned. Most diabetic children, however, are thin 
 and frail, and they have no extra weight to lose, so it 
 does not seem so desirable to bring about any very 
 great loss of weight, which is quite an essential part of 
 the treatment for most adults. The few children that 
 have been treated have borne starvation remarkably 
 well. It is to o early, and we have seen tooJew_chiI- 
 dren treated by this method, to say what influence,, it 
 
OF DIABETES 23 
 
 may liave on the course of the disease^ but it can 
 certainly be said that it is very efficacious in render- 
 ing them sugar-free. 
 
 Case 8. M. M., female, 12 years, entered the Chil- 
 dren's Hospital April 1, 1915. She had probably had 
 diabetes for about 6 months, and had been on a 
 general diet at home. (See charts on pp. 31-36.) 
 
 On the ordinary diet of the ward she showed 8.7%' 
 sugar, no acetone or diacetic acid. "Weight, 521/4 
 pounds, — a very thin, frail girl. She was starved two 
 days, taking about li/^ oz. of whiskey in black coffee 
 each day. 
 
 The first day of starvation the sugar dropped to 
 2.3%, and a slight trace of acetone appeared in the 
 urine. The second day of starvation she was sugar- 
 free, with a moderate acetone reaction. No soda bi- 
 carbonate was given. She lost 2 pounds during star- 
 vation. After she became sugar-free, her diets were 
 as follows: 
 April 5. 
 
 Whiskey, iy2 ounces. 
 
 Protein, 5 grams. 
 
 Carbohydrate, 12 grams. 
 
 Fat, 7 grams. No glycosuria. 
 
 Calories, 213. 
 April 6. 
 
 Whiskey, 1^^ ounces. 
 
 Protein, 26 grams. 
 
 Carbohydrate, 18 grams. 
 
 Fat, 46 grams. No glycosuria. 
 
 Calories, 768. 
 
24 STAEVATION TREATMENT 
 
 April 8. 
 
 "Whiskey, li^ ounces. 
 
 Protein, 45 grams. 
 
 Carbohydrate, 22 grams. 
 
 Fat, 72 grams. No glycosuria. 
 
 Calories, 1050. 
 April 9. 
 
 Whiskey, ly^ ounces. 
 
 Protein, 58 grams. 
 
 Canhohydrate, 36 grams. 
 
 Fat, 86 grams. No glycosuria. 
 
 Calories, 1309. 
 
 From this her diet was raised gradually until on April 
 16 she took the following : 
 
 Bacon, 4 slices. 
 
 Oatmeal, 2 tablespoonfuls. 
 
 Bread, 2 slices. 
 
 Meat, 1 ounce. 
 
 Cabbage, 5 tablespoonfuls. 
 
 Spinach, 5 tablespoonfuls. 
 
 String beans, 5 tablespoonfuls. 
 
 Butter, 2 ounces. 
 This calculated to, 
 
 Protein, 64 grams. 
 
 Carbohydrate, 63 grams. 
 
 Fat, 113 grams. 
 
 Calories, 1546. 
 
 On this diet she excreted .40% sugar. 
 
 The next day the bread was cut down to one slice, 
 and her sugar disappeared. On April 20 she was tak- 
 ing 4 tablespoonfuls of oatmeal and one slice of bread 
 
OF DIABETES 25. 
 
 with her meat and vegetables, and was sugar-free- 
 This diet contained: 
 
 Protein, 63 grams. 
 
 Carbohydrate, 59 grams. 
 
 Fat, 112 grams. 
 
 Calories, 1521. 
 
 On April 21, on the same diet, she excreted 1.1% 
 sugar. The next day her oatmeal was cut to 2 table- 
 spoons, giving her about 10 grams less carbohydrate- 
 No glycosuria. She was discharged April 24, sugar- 
 free on 
 
 Protein, 63 grams. 
 
 Carbohydrate, 50 grams. 
 
 Fat, 112 grams. 
 
 Calories, 1510. 
 
 There had never been any diacetic acid in her urine,, 
 and only a trace of acetone. She lost about 2 pounds, 
 during starvation, but gained part of it back again, 
 so that at the discharge she weighed just a pound less. 
 than when she entered the hospital. She has been re- 
 porting to the Out-patient Department every two 
 weeks, and has never had any sugar, acetone or dia- 
 cetic acid in the urine, and appears to be in splendid 
 condition. She is taking just about the same diet as 
 when she left the hospital. 
 
 A rather mild case, which responded readily to 
 treatment. The question is, can she grow and develop 
 on a diet which will keep her sugar-free? 
 
 Case 9. M. D., female, age 3% years, entered April 
 7, 1915, with a history of having progressively lost 
 
26 STAEVATION TEEATMENT 
 
 weight for a month past, and of having had a tremen- 
 dous thirst and polyuria. Had been on a general diet 
 at home. At entrance the child was iu semi-coma, 
 with very strong sugar, diacetie acid and acetone re- 
 actions in the urine. For the first 12 hours she was 
 put on a milk diet, with soda bicarbonate gr. xxx 
 every two hours, and the next day was starved, with 
 whiskey 1 drachm every 2 hours, and soda biearljonate, 
 both by mouth and rectum. She died after one day of 
 starvation. This is hardly a fair test case of the star- 
 vation treatment, as the child was already in coma 
 and almost moribund when she entered the hospital. 
 "When a diabetic, old or young, goes into coma, he 
 rarely comes out of it, no matter what the treatment is. 
 
 Case 10. H. S., male, 6 years, entered April 29, 
 1915. Duration of his diabetes uncertain; not dis- 
 covered until day of entrance. An emaciated, frail 
 looking boy. He would eat very little at first, and on 
 ward diet, containing 31 grams of protein, 73 grams 
 of carbohydrate, and 20 grams of fat, he excreted 
 5.7%' of sugar, with a moderate amount of acetone, 
 and a very slight trace of diacetie acid. 
 
 May 2 he was starved, taking li/g ounces of whiskey. 
 One day of starvation was enough to make him sugar- 
 free. His diet was gradually raised, until on May 7 
 he was taking 32 grams protein, 33 grams carbo- 
 hydrate, and 75 grams fat, and was sugar-free, with 
 absent diacetie acid and acetone. May 9 his carbo- 
 hydrate intake was raised to 45 grams and he excreted 
 .40% sugar. May 10 it was cut to 40 grams, and he 
 excreted 2.2% sugar. 
 
OF DIABETES 27 
 
 May 11 it was cut to 20 grams, and he became 
 sugar-free and remained so until June 8, when he was 
 discharged, taking the following diet : 
 
 String beans, 3 tablespoonfuls. 
 
 Spinach, 4 tablespoonfuls. 
 
 Bacon, 4 slices. 
 
 Butter, 2 ounces 
 
 Eggs, 3. 
 
 Bread, % slice. 
 
 Cereal, 2 tablespoonfuls. 
 
 Meat, 3 ounces. 
 
 Protein, 63 grams. 
 
 Carbohydrate, 31 grams. 
 
 Fat, 113 grams. 
 
 Calories, 1402. 
 
 For the first few days after entrance he showed a 
 moderate amount of acetone and a slight amount of 
 diacetic acid in the urine ; for the rest of his stay in 
 the hospital these were absent. His weight at en- 
 trance was 311/4 pounds; he lost no weight during 
 starvation, and weighed 32y2 pounds on discharge. 
 
 He was kept on approximately the same diet, and 
 was followed in the Out-patient Department, and on 
 two occasions only did his urine contain a small trace 
 of sugar and of acetone (July 31 and Oct. 16, 1915). 
 Nov. 9 his mother brought him in, saying he had lost 
 his appetite, which had previously been good. The 
 appearance of the boy was not greatly different than 
 it had been all along, but his mother was advised to 
 have him enter the wards immediately, so that he 
 could be watched carefully for a few days. She re- 
 
28 STAEVATION TEEATMENT 
 
 fused to leave him, but said she would briug him in 
 to stay the next day. She took him home, and he 
 suddenly went into coma and died that night. This 
 was a most unfortunate ending to what seemed to be 
 a very satisfactory case. The boy's mother was an 
 extremely careful and intelligent woman, and it is- 
 certain that all directions as to diet were carried out 
 faithfully. 
 
 He had never shown any evidence of a severe acido- 
 sis, but he must have developed one very suddenly. 
 
 Case 11. V. D., 11 years, female, was admitted to 
 the Children's Hospital Nov. 3, 1915. She had had 
 diabetes for at least a year. On house diet, contain- 
 ing about 90 grams of carbohydrate, she excreted 6.9% 
 of sugar, with moderate acetone and diacetic acid re- 
 actions in the urine. 
 
 Starting Nov. 5, she was starved 3 days. The first 
 day of starvation the sugar dropped to 3.5%', the sec- 
 ond day to 1.1%, and the third day she was sugar-free- 
 with a little more acetone in the urine than had been 
 present before, but not quite so much diacetic acid.. 
 From then her diet was raised as follows : 
 
 Nov. 8. 
 
 Protein, 9 grams. 
 
 Carbohydrate, 20 grams. 
 
 Fat, 9 grams. No glycosuria. 
 
 Calories, 200. 
 Nov. 9. 
 
 Protein, 7 grams. 
 
 Carbohydrate, 15 grams. 
 
OF DIABETES 
 
 Pat, 35 grams. No glycosuria. 
 
 Calories, 415. 
 Nov. 10. 
 
 Protein, 17 grams. 
 
 Carbohydrate, 15 grains. 
 
 Fat, 55 grams. No glycosuria. 
 
 Calories, 625. 
 Nov. 11. 
 
 Protein, 38 grams. 
 
 Carbohydrate, 20 grams. No glycosuria. 
 
 Fat, 88 grams. 
 
 Calories, 1055. 
 
 Nov. 13 two tablespoonfuls of oatmeal were added 
 to her diet, making the carbohydrate intake about 30 
 grams. This day she showed .6% sugar. She was 
 starved for half a day and became sugar-free again. 
 
 On Nov. 16 she was taking protein 40, carbohydrate 
 20, fat 90, calories 1080, and had no glycosuria. 
 
 Nov. 17 her diet was protein 43, carbohydrate 25, 
 fat 140, calories 1538, and on this diet she showed 
 .5% sugar. The carbohydrate was cut to 15 grams, 
 and kept at this level for 3 days, but she still contin- 
 ued to excrete a trace of sugar, and so on Nov. 21 she 
 was starved again, immediately becoming sugar-free. 
 From this her diet was raised, until on discharge, 
 Nov. 30, she was taking : protein 48, carbohydrate 15, 
 fat 110, calories 1280, and was sugar-free, having 
 been so for 9 days. 
 
 At entrance she weighed 56 pounds, at discharge 54, 
 and lost 4 pounds during starvation, part of which 
 she gained back again. On the diet which she was 
 taking at discharge, she was just about holding her 
 
30 STAEVATION TEEATMENT 
 
 weight. She never excreted much acetone or diacetic 
 acid, and when she was discharged there was merely 
 the faintest traces of these in the uriae. 
 
 It is not well to raise the diet quite so rapidly as 
 was done in this case, but for special reasons she had 
 to leave the hospital as soon as possible, and so her 
 diets were pushed up a little faster than would ordi- 
 narily be the case. 
 
OF DIABETES 
 
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EXAMINATION OP THE URINE. 
 
 Directions for Collecting Twenty-four Hour Urine. 
 
 Pass the urine at 7 a.m. and throw it away. 
 
 Save all the urine passed after this up to 7 a.ni. the 
 next day. Pass the urine exactly at 7 a.m., and add 
 it to what has previously been passed. 
 
 Qualitative Sugar Tests. 
 
 (1) Pehling's Test :— Boil about 4 c.c. of Fehling's* 
 solution in a test tube, and add to the hot Fehling's 
 an equal amount of urine, a few drops at a time, boil- 
 ing after each addition. 
 
 A yellow or red precipitate indicates sugar. 
 
 For practical purposes in the following of a 
 diabetic 's daily urine, this is a valuable test, and the 
 one which we always use. 
 
 (2) Benedict's Test:— To 5 c.c. of Benedict'sf re- 
 agent add 8 drops of the urine to be examined. The 
 fluid is boiled from 1 to 2 minutes and then allowed 
 to cool of itself. If dextrose is present there results 
 
 * Fehling's solution is prepared as follows: 
 
 (a) Copper sulphate solution: 34.65 gnu of copper sulphate dissolved in 
 water and made up to 500 c.c. 
 
 (b) Alkaline tartrate solution: 126 gm. of potassium hydroxide and 
 173 gm. of Rochelle salt dissolved in water and made up to 500 c.c. 
 
 These solutions are kept in separate bottles and mixed in equal volumes 
 when ready for use. 
 
 t Benedict's solution has the following composition : 
 Copper sulphate, 17.3 gm. 
 Sodium citrate, 173.0 gm. 
 Sodium carbonate (anhydrous), 100 gm. 
 Distilled water to 1000 c.c. 
 
38 STAEVATION TEEATMENT 
 
 a red, yellow, or green precipitate, depending upon 
 the amount of sugar present. If no sugar is present 
 the solution may remain perfectly clear or be slightly 
 turbid, due to precipitated urates. 
 
 This is a more delicate test than Fehling's. 
 
 Quantitative Sugar Tests. 
 
 (1) The Fermentation Test: — The fermentation 
 test is the simplest quantitative test for sugar, and is 
 quite accurate enough for clinical work. It is per- 
 formed as follows: The specific gravity of the 24° 
 urine is taken, and 100 c.c. of it put into a flask, and 
 a quarter of a yeast cake crumbled up and added to 
 it. The flask is then put in a warm place (at about 
 body temperature) and allowed to remain over night. 
 The next morning a sample of the fermented urine is 
 tested for sugar. If no sugar is present the urine is 
 made up to 100 c.c. (to allow for the water that has 
 evaporated) and the specific gravity taken again. 
 The number of points loss in specific gravity is multi- 
 plied by .23, and this gives the percentage of sugar in 
 the urine. 
 
 (2) Benedict's Test: — The best quantitative test 
 for dextrose (excepting polariscopic examination, 
 which is too complicated for ordinary work) is Bene- 
 dict's test. 
 
 It is performed as follows : Measure with a pipette 
 25 c.c. of Benedict's solution into a porcelain dish, 
 add 5 or 10 gm. (approximately) of solid sodic car- 
 bonate, heat to boiling, and while boiling, run in the 
 urine until a white precipitate forms. 
 
OF DIABETES 39 
 
 Then add the urine more slowly until the last trace 
 of blue disappears. The urine should be diluted so 
 that not less than 10 c.c. \dll be required to give the 
 amount of sugar which the 25 c.c. of reagent is cap- 
 able of oxidizing. 
 
 Calculation: 5, divided by the number of c.c. of 
 urine run in, equals the per cent, of sugar. 
 
 Benedict's quantitative solution is prepared as 
 follows: Dissolve 9.0 gm. of copper sulphate in 100 
 e.c. distilled water. (The copper sulphate must be 
 weighed very accurately.) Dissolve 50 gm. anhy- 
 drous sodic carbonate, 100 gm. sodie citrate, and 65 
 gm. of potassium sulpho cyanate in 250 c.c. of dis- 
 tilled water. 
 
 Pour the copper solution slowly into the alkaline 
 citrate solution. Then pour the mixed solution into 
 the flask without loss, and make up to 500 c.e. ; 25 c.c. 
 of this solution is reduced by 50 mgm. of dextrose, 52 
 mgm. of levulose or 67 mgm. of lactose. 
 
 (3) Acetone Test: — To 5 c.c. of urine in a test 
 tube add a crystal of sodium nitro prusside. Acidify 
 with glacial acetic acid, shake a moment, and then 
 make alkaline with ammonium hydrate. A purple 
 color indicates acetone. 
 
 (4) Diacetic Acid Test: — To 5 c.c. of urine in a 
 test tube add an excess of a 10%i solution of Ferric 
 chloride. A Burgundy red color indicates diacetic 
 acid. 
 
 Qucmtitative Test for Ammonia. 
 
 To 25 e.c. of urine add 5 c.c. of a saturated solu- 
 
40 STAKVATION TEEATMENT 
 
 tion of potassium oxalate and 2 to 3 drops of phe- 
 nolphthalein. 
 
 Eun in from a burette deeinormal sodic hydrate, to a 
 faint pink color. Then add 5 c.c. of formalin (40% 
 commercial) and again titrate to the same color. 
 
 Each c.c. of the deeinormal alkali used in this last 
 titration equals 1 c.c. of n/10 ammonia, or .0017 gm. 
 of ammonia. Multiply this by the number of c.c. n/10 
 sodic hydrate used in the last titration; this gives 
 the number of grams of ammonia in 25 c.c. urine. 
 
 Note: — The potassium oxalate and the formalin 
 must both be neutral to phenolphthalein. 
 
 1 kilogram=2.2 pounds. 
 
 1 calorie=The amount of heat necessary to 
 
 raise the temperature of 1 kilogram of water 1 
 
 degree Centigrade. 
 1 gram fat=9.3 calories. 
 1 gram protein=4.1 calories. 
 1 gram earbohydrate=4.1 calories. 
 
DIETS. 
 
 IN the diet tables following, the vegetables listed, 
 excepting lettuce, cucumbers, celery, and raw 
 tomatoes, are boiled. In the very low carbohydrate 
 diets they are thrice boiled. When possible to obtain 
 the figures, the analyses for boiled vegetables have 
 been used. It has been estimated that four-tenths of 
 the carbohydrate will go into solution when such 
 vegetables as carrots and cabbage are cut into small 
 pieces, and thoroughly boiled, with changes of water. 
 It must be remembered that bacon loses about half its 
 fat content when moderately cooked. 
 
 Ajaumber^f_mOT:e_o.r Jess_ palatable breads may be 
 made for diabetics, but the majority of the so-called 
 ' ' gluten ' '~"a3d~^^diabetic_^ flpjjrs ' ' are gross frauds, 
 often~ciontarmng as much as fifty or sixty per 
 cent, carbohydrate. Gluten flour is made by wash- 
 ing away the starch from wheat flour, leaving 
 a residue which is rich in the vegetable pro- 
 tein gluten, so it must be remembered that if it is 
 desired to greatly restrict the protein intake, any 
 gluten flour, even if it contains only a small percent- 
 age of carbohydrate, must be used with caution. The 
 report of 1913, Connecticut Agricultural Bxgerim^t 
 StafioBTTarFl, Section 1, "Diabetic Foods", gives 
 a most valuable compilation of analyses of food 
 products for diabetics. "We have found some use for 
 so ya meal, c asoid flour and Lyster's flour, "akoU" 
 biscuits, and "proto-puffs," buiTgeHeralTy'^the high 
 
42 STARVATION TREATMENT 
 
 protein content of all of these foods interferes with 
 giving any large quantity of them to a severe dia- 
 betic over a long period of time. The, flaais^jnen- 
 tioned below we know, ta„be reliable. 
 
 "Sraae recipes which we have found useful are 
 given below. Th e use of b ran Js_memLt_to _dilute the 
 protein, increasejbhe_bulk, and incident ally to aid in 
 preventing o r corre cting constipation. 
 
 BEAN AND LTSTBR PLOUE MUFFINS.* 
 
 2 level tablespoons lard 
 
 2 eggs 
 
 4 tablespoons heavy cream, 40% fat 
 
 2 cups washed bran 
 
 1 package Lyster flour 
 
 % cup water or less 
 
 Tie dry bran iu cheesecloth and soak 1 hour. "Wash, 
 by squeezing water through and through, change 
 water several times. Wring dry. 
 
 Separate eggs and beat thoroughly. Add to the 
 egg yolks the melted lard, cream and 2 beaten egg 
 whites. Add the Lyster flour, washed bran and 
 water. 
 
 Make eighteen muffins. 
 
 Total food value : Protein 99 grams, fat 68 grams, 
 carbohydrate 2 grams, calories 1049. 
 
 One muffin = proteia 5 grams, fat 4 grams, carbo- 
 hydrate, trace, calories 58. 
 
 * Ijyster's Diabetic Flour prepared by Lyster Brothers, Andover, Mass. 
 
OF DIABETES 43 
 
 
 BKAN CAKES. 
 
 2 
 
 cups wheat bran 
 
 2 
 
 tablespoons melted butter 
 
 2 
 
 whole eggs 
 
 1 
 
 egg white 
 
 1/2 
 
 teaspoon salt 
 
 y2 
 
 grain saccharine 
 
 Tie bran in a piece of cheesecloth and soak for one 
 hour. Wash by squeeziag water through and 
 through. Change water several times. "Wring dry. 
 Dissolve saccharine in one-half teaspoon water. Beat 
 the whole eggs. Mix the bran, beaten eggs, melted 
 butter, and saccharine together. Whip the remain- 
 ing egg white and fold in at the last. Form into 
 small cakes, using a knife and a tablespoon. Bake 
 on a greased baking sheet until golden brown. 
 
 This mixture will make about 25 small cakes. One 
 cake represents 16 calories. A sample cake made 
 by this recipe was analyzed and found to contain 
 neither starch nor sugar. 
 
 1 ounce (30 grams.) soya meal 
 
 1 level tablespoon (15 grams) butter 
 
 1 ounce (30 c.c.) 40%i cream 
 
 1 cup of washed bran (see method given 
 
 elsewhere) 
 1 egg white 
 
 1 whole egg may be substituted for 1 egg white 
 
 14 teaspoon salt 
 11/^ teaspoons baking powder 
 
 • Soya Bean Meal, Theodore Metoalt Co., Boston, Mass. 
 
44 STAKVATION TKEATMENT 
 
 Mix soya meal, salt and baking powder. Add to 
 the washed bran. Add melted butter and cream. 
 Beat egg white and fold into mixture. Add enough 
 water to make a very thick drop batter. Bake in 
 six well-greased muffin tins until golden brown — from 
 fifteen to twenty-five minutes. 
 Total food value : 
 
 Protein, 11 grams, Fat, 27 grams. 
 
 Carbohydrate, 2 grams. Calories, 304. 
 
 One muifin = protein, 2 grams; fat, 4.5 grams. 
 
 Carbohydrate, trace. Calories, 50. 
 
 CASOID FLOUR AND BRAN MUFFINS.* 
 
 1 ounce (30 grams) Casoid fiour 
 
 1 level tablespoon (15 grams) butter 
 
 1 ounce (30 c.c.) 40% cream 
 
 1 egg white 
 
 1 whole egg may be substituted for 1 egg white 
 
 14 teaspoon salt 
 iy2 teaspoons baking powder 
 1 cup washed bran 
 Method as in previous rule. Bake in six muffin 
 tins. 
 
 Total food value : 
 
 Protein, 18 grams. Fat, 24 grams. 
 
 Carbohydrate, 1 gram. Calories, 300. 
 
 One muffin = Protein, 3 grams. Fat, 4 grams. 
 
 Carbohydrate + Calories, 50. 
 
 * Casoid Diabetic Flour, Thos. Leeming k Co., Importers, New York City. 
 
OF DIABETES 45 
 
 1 oixace(30 grams) Lyster flour 
 1 level tablespoon (15 grams) butter 
 1 ounce (30 e.c.) 40%' cream 
 1 egg white 
 
 1 whole egg may be substituted for 1 egg white 
 
 Ys teaspoon salt 
 1 teaspoon baking powder 
 1 cup washed bran 
 Method as in previous recipe. Bake in six muffin 
 tins. 
 
 Total food value: 
 
 Protein, 18 grams. Fat, 25 grams. 
 
 Carbohydrate, 1 gram. Calories, 310. 
 
 One muffin = Protein, 3 grams. Fat, 4 grams. 
 
 Carbohydrate, trace. Calories, 50. 
 
 In order to guard against a monotonous diet, some 
 recipes for special dishes suitable for diabetics are 
 given, most of which can be used in the diets of 
 moderate caloric value. They are taken from "Food 
 and Cookery for the Sick and Convalescent" by Fan- 
 nie Merritt Farmer. 
 
 NOTB. — In the three preceding recipes one whole egg may be substituted 
 for one egg white. The food value will be slightly increased but the tex- 
 ture of the finished article is improved. 
 
 RECIPES. 
 
 BUTTERED EGG. 
 
 Put one teaspoon butter into a small omelet pan. 
 As soon as the butter is melted break one egg into a 
 cup and slip into the pan. SprinMe with salt and 
 
 * Lyster's Diabetic Flour prepared by Lyster Brothers, Andover, Maes, 
 Barker's Gluten Flour, Herman Barker, Somerville, Mass. 
 
46 STARVATION TREATMENT 
 
 pepper and cook until white is firm, turning once dur- 
 ing the cooking. Care must be taken not to break the 
 yolk. 
 
 EGGS AU BEUERE NOIR. 
 
 Put one teaspoon butter into a small omelet pan. 
 As soon as butter is melted, break one egg into a cup 
 and slip into the pan.. Sprinkle with salt and pepper 
 and cook until white is firm, turning once during the 
 cooking. Care must be taken not to break the yolk. 
 Remove to hot serving dish. In same pan melt one- 
 half tablespoon butter and cook until brown, then 
 add one-fourth teaspoon vinegar. Pour over egg. 
 
 EGG A LA SUISSE. 
 
 Heat a small omelet pan and place in it a buttered 
 mufSn ring. Put in one-fourth teaspoon butter, and 
 when melted add one tablespoon cream. Break an egg 
 into a cup, slip it into mufSn ring, and cook until 
 white is set, then remove ring and put cream by tea- 
 spoonfuls over the egg until the cooking is accom- 
 plished. When nearly done sprinkle with salt, pep- 
 per, and one-half tablespoon grated cheese. Remove 
 egg to hot serving dish and pour over cream remain- 
 ing in pan. 
 
 DROPPED EGG. 
 
 Butter a muffin ring, and put it in an iron frying- 
 pan of hot water to which one-half tablespoon salt 
 has been added. Break egg into saucer, then slip 
 into ring allowing water to cover egg. Cover and 
 set on back of range. Let stand until egg white is of 
 jelly-like consistency. Take up ring and egg, using 
 
OF DIABETES 4T 
 
 a buttered griddle-cake turner, place on serving dish. 
 Remove ring and garnish egg with parsley. 
 
 DROPPED EGG WITH TOMATO PUE^E. 
 
 Serve a dropped egg with one tablespoon tomato 
 puree. For tomato puree, stew and strain tomatoes, 
 then let simmer until reduced to a thick consistency, 
 and season with salt and pepper and a few drops 
 vinegar. A grating of horse-radish root may be 
 added. 
 
 EGG FAKCI I. 
 
 Cut one "hard boiled" egg into halves crosswise. 
 Remove yolk and rub through a sieve. Clean one-half 
 of a chicken's liver, finely chop and saut6 in just 
 enough butter to prevent burning. While cooking 
 add a few drops of onion juice. Add to egg yolk, 
 season with salt, pepper, and one-fourth teaspoon 
 finely chopped parsley. Refill whites with mixture, 
 cover with grated cheese, bake until cheese melts. 
 Serve with one tablespoon tomato pur6e. 
 
 EGG FAEOI n. 
 
 Prepare one egg as for Egg Farci I. Add to yolk 
 one-half tablespoon grated cheese, one-fourth teaspoon 
 vinegar, few grains mustard, and salt and cayenne to 
 taste ; then add enough melted butter to make of right 
 consistency to shape. Make into balls the size of the 
 original yolks and refill whites. Arrange on serving- 
 dish, place in a pan of hot water, cover, and let stand 
 until thoroughly heated. Insert a small piece of pars- 
 ley in each yolk. 
 
48 STAEVATION TEEATMENT 
 
 BAKED EGG IN TOMATO. 
 
 Cut a slice from stem end of a medium-sized tomato, 
 and scoop out pulp. Slip an egg into cavity thus 
 made, sprinkle with salt and pepper, replace cover, 
 put in a small baking pan, and bake until egg is firm. 
 
 STEAMED EGG. 
 
 Spread an individual earthen mould generously 
 with butter. Season two tablespoons chopped cooked 
 chicken, veal, or lamb, with one-fourth teaspoon salt 
 and a few grains pepper. Line buttered mould with 
 meat and slip in one egg. Cook in a moderate oven 
 until egg is firm. Turn from mould and garnish with 
 parsley. 
 
 CHICKEN SOUP WITH BEEF EXTRACT. 
 
 % cup chicken stock 
 % teaspoon Sauteme 
 Ya teaspoon beef extract 
 1% tablespoons cream 
 Salt and pepper 
 Heat stock to boiling point and add remaining in- 
 gredients. 
 
 CHICKEN SOUP WITH EGG CUSTABD. 
 
 Serve Chicken Soup with Egg Custard. 
 Egg Custard.— Beat yolk of one egg slightly, add 
 one-half tablespoon, each, cream and water, and 
 season with salt. Pour into a small buttered tin 
 mould, place in pan of hot water, and bake until firm ; 
 cool, remove from mould, cut into fancy shapes. 
 
OF DIABETES 49 
 
 CHICKEN SOUP WITH EGG BALLS I OB H. 
 
 Egg Balls I. — ^Rub yolk of one hard boiled egg 
 through a sieve, season with salt and pepper, and add 
 enough raw egg yolk to make of right consistency to 
 shape. Form, into small balls, and poach in soup. 
 
 Egg Balls II. — ^Rub one-half yolk of hard boiled egg 
 through a sieve, add one-half of a hard boiled egg 
 white finely chopped. Season with salt and moisten 
 with yolk of raw egg until of right consistency to 
 shape. Form and pbaeh same as Egg Balls I. 
 
 CHICKEN SOUP WITH ROYAL CUSTAED. 
 
 Serve Chicken Soup with Royal Custard. 
 Royal Custard. — Beat yolk of one egg slightly, add 
 two tablespoons chicken stock, season with salt and 
 pepper, turn into a small buttered mould, and bake 
 in a pan of hot water until firm. Cool, remove from 
 mould, and cut into small cubes or fancgr shapes. 
 
 ONION SOUP. 
 
 Cook one-half large onion, thinly sliced, in one tablei- 
 spoon butter eight minutes. Add three-fourths cup 
 chicken stock, and let simmer twenty minutes. Rub 
 through a sieve, add two tablespoons cream, and yolk 
 one-half egg beaten slightly. Season with salt and 
 pepper. 
 
 ASPARAGUS SOUP. 
 
 12 stalks asparagus, or 
 1/3 cup canned asparagus tips 
 2/3 cup chicken stock 
 1/4 slice onion. 
 Yolk one egg 
 
50 STAEVATION TEEATMENT 
 
 1 tablespoon heavy cream 
 1/8 teaspoon salt 
 Few grains pepper 
 Cover asparagus with cold water, bring to boiling 
 point, drain, and add stock and onion; let simmer 
 eight minutes, rub through a sieve, reheat, add cream, 
 egg and seasonings. Strain and serve. 
 
 TOMATO BISQUE. 
 
 2/3 cup canned tomatoes 
 
 1/4 slice onion 
 
 Bit of bay leaf 
 
 2 cloves 
 
 1/4 cup boiling water 
 
 1/8 teaspoon soda 
 
 1/2 tablespoon butter 
 
 1/4 teaspoon salt 
 
 Few grains pepper 
 
 2 tablespoons heavy cream 
 Cook first five ingredients for eight minutes. Eub 
 through sieve, add soda, butter in small pieces, season- 
 ing, and cream. Serve at once. 
 
 CAULrPLOWER SOUP. 
 
 1/3 cup cooked caulifiower 
 2/3 cup chicken stock 
 SmaU stalk celery 
 1/4 slice onion 
 1 egg yolk 
 
 1 tablespoon heavy cream 
 
 2 teaspoons butter 
 Salt and pepper 
 
or DIABETES 51 
 
 Cook cauliflower stalk, celery and onion eight min- 
 utes. Rub through puree strainer, reheat, add egg 
 yolk slightly beaten, cream, butter, and seasoning. 
 
 MUSHEOOM SOUP. 
 
 3 mushrooms 
 2/3 cup chicken stock 
 1/4 slice onion 
 2 teaspoons butter 
 1 egg yolk 
 
 1 tablespoon heavy cream 
 1 teaspoon sauterne 
 Salt and pepper 
 Clean mushrooms, chop, and cook in one teaspoon 
 butter five minutes. Add stock and let simmer eight 
 minutes. Rub through a puree strainer, add egg yolk 
 slightly beaten, cream, remaining butter, seasoning 
 and wine. 
 
 SPINACH SOUP. 
 
 1 tablespoon cooked chopped spinach 
 2/3 cup chicken stock 
 1 egg yolk 
 
 1 tablespoon heavy cream 
 Salt and pepper 
 Cook spinach with stock eight minutes. Rub 
 through a puree strainer, reheat, add egg yolk slightly 
 beaten, cream, and seasoning. 
 
 th^- aW*** *\i' Ji^ViSm* -r 
 
 BKOILBD PISH, CUCUMBER SAUCE. 
 
 Serve a small piece of broiled halibut, salmon, or 
 sword fish, with cucumber sauce. 
 
52 STAEVATION TEEATMENT 
 
 Cucumber Sauce. — Pare one-half cucumber, grate 
 and drain. Season with salt, pepper and vinegar. 
 
 BAKED FILIiET OF HALIBUT, HOLLANDAISB SAUCE. 
 
 Wipe a small fillet of halibut and fasten with a 
 skewer. SprinMe with salt and pepper, place in pan, 
 cover with buttered paper and bake twelve minutes. 
 Serve with, 
 
 HoUandaise Sauce. — ^Put yolk of one egg, one table- 
 spoon butter, and one teaspoon lemon juice in a small 
 sauce-pan. Put sauce-pan in a larger one containing 
 water, and stir mixture constantly with wooden spoon 
 until butter is melted. Then add one-half tablespoon 
 butter, and as the mixture thickens another one-half 
 tablespoon butter; season with salt and cayenne. This 
 sauce is almost thick enough to hold its shape. One- 
 eighth teaspoon of beef extract, or one-third teaspoon 
 grated horseradish added to the first mixture gives 
 variety to this sauce. 
 
 BAKED HALIBUT WITH TOMATO SAUCE. 
 
 Wipe a small piece of halibut, and sprinkle with 
 salt and pepper. Put in a buttered pan, cover with a 
 thin strip of fat salt pork gashed several times, and 
 bake twelve to fifteen minutes. Eemove fish to serv- 
 ing dish, discarding pork. Cook eight minutes one- 
 third cup of tomatoes, one-fourth slice onion, one 
 clove, and a few grains salt and pepper. Eemove 
 onion and clove and run through a sieve. Add a few 
 grains soda and cook until tomato is reduced to two 
 teaspoons. Pour around fish and garnish with parsley. 
 
OF DIABETES 53 
 
 HALIBUT WITH CHEESE. 
 
 SprinMe a small fillet of halibut with salt and 
 pepper, brush over with melted butter, place in pan 
 and bake twelve minutes. Remove to serving dish 
 and pour over it the following sauce: 
 
 Heat two tablespoons cream, add one-half egg yolk 
 slightly beaten, and when well mixed one tablespoon 
 grated cheese. Season with salt and paprika. 
 
 FINNAN HADDIE A. LA DELMONICO. 
 
 Cover a small piece of finnan haddie with cold 
 water, place on back of range and allow water to heat 
 gradually to boiling point, then keep below boiling 
 point for twenty minutes. Drain, rinse thoroughly, 
 and separate into flakes; there should be two table- 
 spoons. Reheat over hot water with one hard boiled 
 egg thinly sliced in two tablespoons heavy cream. 
 Season with salt and paprika, add one teaspoon butter 
 and sprinkle with finely chopped parsley. 
 
 FILLET OF HADDOCK WITH WINE SAUCE. 
 
 Remove skin from a small piece of haddock, put in 
 a buttered baking pan, pour over it one teaspoon 
 melted butter, one tablespoon white wine, and a few 
 drops, each, of lemon juice and onion juice. Cover 
 and bake. Remove to serving dish, and to liquor in 
 pan add one tablespoon cream and one egg yolk 
 slightly beaten. Season with salt and pepper. 
 Strain over fish, and sprinkle with finely chopped 
 parsley. 
 
54 STAKVATION TREATMENT 
 
 SMELTS WITH CREAM SAUCE. 
 
 Clean two selected smelts and cut five diagonal 
 gashes on sides of each. Season with salt, pepper, and 
 lemon juice. Cover and let stand ten minutes. Roll 
 in cream, dip in flour, and saute in butter. Remove 
 to serving dish, and to fat in pan add two tablespoons 
 cream. Cook three minutes, season with salt, pepper, 
 and a few drops lemon juice. Strain sauce around 
 smelts and sprinkle with finely chopped parsley. 
 
 SMELTS 1 LA MAITEE D 'HOTEL. 
 
 Prepare smelts same as for smelts with cream, and 
 serve with maitre d 'hotel butter. 
 
 SALT CODFISH WITH CEEAM. 
 
 Pick salt codfish into flakes; there should be two 
 tablespoons. Cover with lukewarm water and let 
 stand on back of range until soft. Drain, and add 
 three tablespoons cream; as soon as cream is heated 
 add yolk one small egg slightly beaten. 
 
 SALT CODFISH WITH CHEESE. 
 
 To salt codfish with cream, add one-half tablespoon 
 grated cheese and a few grains paprika. 
 
 BBOILED BEEFSTEAK, SAUCE FIGARO. 
 
 Serve a portion of broiled beefsteak with Sauce 
 Figaro. 
 
 Sauce Figaro. — To HoUandaise sauce add one tea- 
 spoon tomato puree. To prepare tomato puree stew 
 tomatoes, force through a strainer and cook until 
 reduced to a thick pulp. 
 
OF DIABETES 65 
 
 ROAST BEEP, HOESERADISH CREAM SAUCE. 
 
 Serve a slice of rare roast beef witli Horseradish 
 Cream Sauce. 
 
 Horseradish Cream Sauce. — Beat one tablespoon 
 heavy cream until stiff. As cream begins to thicken, 
 add gradually three-fourths teaspoon vinegar. Season 
 with salt and pepper, then fold in one-half tablespoon 
 grated horseradish root. 
 
 FILLET OP BEEP. 
 
 Wipe off a thick slice cut from tenderloin. Put in 
 hot frying pan with three tablespoons butter. Sear 
 one side, turn and sear other side. Cook eight min- 
 utes, turning frequently, takjng care that the entire 
 surface is seared, thus preventing the escape of the 
 inner juices. 
 
 Eemove to hot serving dish, and pour over fat in 
 pan, first strained through cheesecloth. Garnish with 
 cooked cauliflower, canned string beans, reheated and 
 seasoned, and sauted mushroom caps. 
 
 LAMB CHOPS, SAUCE FINESTE. 
 
 Serve lamb chops with Sauce Fineste. 
 
 Sauce Fineste. — Cook one-half tablespoon butter 
 until browned. Add a few grains, each, mustard and 
 cayenne, one-fourth teaspoon "Worcestershire Sauce, 
 and a few drops lemon juice, and two tablespoons 
 stewed and strained tomatoes. 
 
 SPINACH. 
 
 Chop one cup cooked spinach drained as dry as 
 possible. Season with salt and pepper, press through 
 a puree strainer, reheat in butter, using as much as 
 
56 STAKVATION TKEATMENT 
 
 desired or as much as the spinach will take up. Ar- 
 range on serving dish and garnish with white of 
 "hard boiled" egg cut in strips and yolk forced 
 through strainer. 
 
 BRUSSELS SPROUTS WITH CURRY SAUCE. 
 
 Pick over Brussels sprouts, remove wilted leaves, 
 and soak in cold salt water fifteen minutes. Cook in 
 boiling salted water twenty minutes, or until easily 
 pierced with skewer. Drain, and pour over one- 
 fourth cup curry sauce. 
 
 Curry Sauce. — ^Mix one-fourth teaspoon mustard, 
 one-fourth teaspoon salt, and a few grains paprika. 
 Add yolk of one egg slightly beaten, one tablespoon 
 olive oil, one and one-half tablespoons vinegar, and a 
 few drops of onion juice. Cook over hot water, stir- 
 ring constantly until mixture thickens. Add one- 
 fourth teaspoon curry powder, one teaspoon melted 
 butter, and one-eighth teaspoon chopped parsley. 
 
 PRIED CAULIFLOWER. 
 
 Steam or boil a small cauliflower. Cool and sep- 
 arate into pieces. Saute enough for one serving in 
 olive oil until thoroughly heated. Season with salt 
 and pepper, arrange on serving-dish, and pour over 
 one tablespoon melted butter. 
 
 CAULIFLOWER A. LA HUNTINGTON. 
 
 Separate hot steamed cauliflower into pieces and 
 pour over sauce made same as sauce for Brussels 
 sprouts with curry sauce. 
 
or DIABETES 57 
 
 CAULIFLOWER WITH HOLLANDAISB SAUCE. 
 
 Serve boiled cauliflower with Hollandaise sauce, as 
 given with baked fillet of halibut, HoUandaise sauce. 
 
 MUSHEOOMS IN CEEAM. 
 
 Clean, peel and break in pieces six medium-sized 
 mushroom caps. Saute in one-half tablespoon butter 
 three minutes. Add one and one-half tablespoons 
 cream and cook until mushrooms are tender. Season 
 with salt and pepper and a slight grating of nut- 
 meg. 
 
 BROILED MUSHROOMS. 
 
 Clean mushrooms, remove stems, and place caps on 
 a buttered broiler. Broil five minutes, having gills 
 nearest flame during first half of broiling. Arrange 
 on serving dish, put a small piece of butter in each 
 cap and sprinkle with salt and pepper. 
 
 SUPREME OP CHICKEN. 
 
 Force breast of uncooked chicken through a meat 
 chopper; there should be one-fourth cup. Add one 
 egg beaten slightly and one-fourth cup heavy cream. 
 Season with salt and pepper. Turn into slightly but- 
 tered mould, set in pan of hot water and bake until 
 firm. 
 
 SARDINE RELISH. 
 
 Melt one tablespoon butter, and add two tablespoons 
 cream. Heat to boiling point, add three sardines 
 freed from sMn and bones, and separated in small 
 pieces, and one hard-boiled egg finely chopped. Sea- 
 son with salt and cayenne. 
 
58 STAEVATION TREATMENT 
 
 DIABETIC RAREBIT. 
 
 Beat two eggs slightly and add one-fourth teaspoon 
 salt, a few grains cayenne, and two tablespoons, each, 
 cream and water. Cook same as scrambled eggs, and 
 just before serving add one-fourth Neufchatel cheese 
 mashed with fork. 
 
 CHEESE SANDWICHES. 
 
 Cream one-third tablespoon butter and add one- 
 half tablespoon, each, finely chopped cold boiled ham 
 and cold boiled chicken; then season with salt and 
 paprika. Spread between slices of Gruyere cheese 
 cut as thin as possible. 
 
 CHEESE CUSTARD. 
 
 Beat one egg slightly, add one-fourth cup cold 
 water, two tablespoons heavy cream, one tablespoon 
 melted butter, one tablespoon grated cheese and a 
 few grains salt. Turn into an individual mould, set 
 in pan of hot water, and bake until firm. 
 
 COLD SLAW. 
 
 Select a small heavy cabbage, remove outside leaves, 
 and cut cabbage in quarters ; with a sharp knife slice 
 very thinly. Soak in cold water until crisp; drain, 
 dry between towels, and mix with cream salad dress- 
 ing. 
 
OF DIABETES 59 
 
 CABBAGE SAIiAD. 
 
 Finely shred one-fourth of a small firm cabbage. 
 Let stand two hours in salted cold water, allowing one 
 tablespoon of salt to a pint of water. Cook slowly 
 thirty minutes one-fourth cup, each, vinegar and cold 
 water, with a bit of bay leaf, one-fourth teaspoon 
 peppercorns, one--eighth teaspoon mustard seed and 
 three cloves. Strain and pour over cabbage drained 
 from salted water. Let stand two hours, again drain, 
 and serve with or without mayonnaise dressing. 
 
 CABBAGE AND CELERY SALAD. 
 
 "Wash and scrape two stalks of celery, add an equal 
 quantity of shredded cabbage, and six walnut meats 
 broken in pieces. Serve with cream dressing. 
 
 CUCUMBER CUP. 
 
 Pare a cucumber and cut in quarters cross wise. 
 Remove center from one piece and fill cup thus made 
 with tartare sauce. Serve on lettuce leaf. 
 
 CUCUMBER AND LEEK SALAD. 
 
 Cut cucumber in small cubes and leeks in very thin 
 slices. Mix, using equal parts, and serve with French 
 dressing. 
 
 CUCUMBER AND WATERCRESS SALAD. 
 
 Cut cucumbers in very thin slices, and with a three- 
 tined fork make incisions around the edge of each 
 slice. Arrange on a bed of watercress. 
 
60 STAEVATION TEEATMENT 
 
 EGG SALAD I. 
 
 Cut one hard-boiled egg in halves crosswise^ in 
 such a way that tops of halves may be left in points. 
 Remove yolk, mash, moisten with cream, French or 
 mayonnaise dressing, shape in balls, refill whites, and 
 serve on lettuce leaves. Garnish with thin slices of 
 radish, and a radish so cut as to represent a tulip. 
 
 EGG SALAD. 
 
 Prepare egg same as for Egg Salad I, adding to 
 yolk an equal amount of chopped cooked chicken or 
 veal. 
 
 EGG AND CHEESE SALAD. 
 
 Prepare egg same as for Egg Salad I, adding to 
 yolk three-fourths tablespoon grated cheese; season 
 with salt, cayenne and a few grains of mustard ; then 
 moisten with vinegar and melted butter. Serve with 
 or without salad dressing. 
 
 EGG AND CUCUMBEE SALAD. 
 
 Cut one hard boiled egg in thin slices. Cut as 
 many very thin slices from a chilled cucumber as 
 there are slices of egg. Arrange in the form of a 
 circle (alternating egg and cucumber), having slices 
 overlap each other. Fill in center with chicory or 
 watercress. Serve with salad dressing. 
 
 CHEESE SALAD. 
 
 Mash one-sixth of a Neuf chatel cheese and moisten 
 with cream. Shape in forms the size of a robin's egg. 
 Arrange on a lettuce leaf and sprinkle with finely 
 chopped parsley which has been dried. Serve with 
 salad dressing. 
 
or DIABETES 61 
 
 CHEESE AND OLIVE SALAD. 
 
 Mash one-eightli of a cream cheese, and season with 
 salt and cayenne. Add finely chopped olives, two let- 
 tuce leaves, finely cut, and a small piece of canned 
 pimento, to give color. Press in original shape of 
 cheese and let stand two hours. Cut in slices and 
 serve on lettuce leaves with mayonnaise dressing. 
 
 CHEESE AND TOMATO SALAD. 
 
 Peel and chill one medium-sized tomato, and scoop 
 out a small portion of the pulp. Mix equal quantities 
 of Roquefort and Neufchatel cheese and mash, then 
 moisten with French dressing. Fill cavity made in 
 tomato with cheese. Serve on lettuce leaves with 
 French dressing. 
 
 PISH SALAD I. 
 
 Bemove salmon from can, rinse thoroughly with 
 hot water and separate in fiakes ; there should be one- 
 fourth cup. Mix one-eighth teaspoon salt, a few 
 grains, each, mustard and paprika, one teaspoon 
 melted butter, one-half tablespoon cream, one table- 
 spoon water, one-half tablespoon vinegar and yolk of 
 one egg ; cook over hot water until mixture thickens ;. 
 then add one-fourth teaspoon granulated gelatin 
 soaked in one teaspoon cold water. Add to salmon,, 
 mould, chill, and serve with cucumber sauce. 
 
 Cucumber Sauce. — Pare one-fourth cucumber ,- 
 chop, drain, and add French dressing to taste. 
 
62 STAEVATION TEEATMENT 
 
 ASPARAGUS SALAD. 
 
 Drain and rinse four stalks of canned asparagus. 
 Cut a ring one-third inch wide from a red pepper. 
 Put asparagus stalks through ring, arrange on lettuce 
 leaves, and pour over French dressing. 
 
 TOMATO JBa^LT SALAD. 
 
 Season one-fourth cup hot stewed and strained to- 
 mato with salt, and add one-third teaspoon granu- 
 lated gelatin soaked in a teaspoon cold water. Turn 
 into an individual mould, chill, turn from mould, 
 arrange on lettuce leaves, and garnish with mayon- 
 naise dressing. 
 
 FROZEN TOMATO SALAD. 
 
 Season stewed and strained tomato with salt and 
 cayenne. Fill a small tin box with mixture, cover 
 with buttered paper, then tight-fitting cover, pack in 
 salt and ice, equal parts, and let stand two hours. 
 Remove from mould, place on lettuce leaf and serve 
 with mayonnaise dressing. 
 
 TOMATO JELLY SALAD WITH VEGETABLES. 
 
 Cook one-third cup tomatoes with bay leaf, sprig of 
 parsley, one-sixth slice onion, four peppercorns, one 
 clove, eight minutes. Remove vegetables and rub 
 tomato through a sieve; there should be one-fourth 
 cup. Add one-eighth teaspoon granulated gelatin 
 soaked in one teaspoon cold water, a few grains salt, 
 and four drops vinegar. Line an individual mould 
 
OF DIABETES 63 
 
 with cucumber cut in fancy shapes, and string beans, 
 then pour in mixture. Chill, remove from mould, ar- 
 range on lettuce leaf, and garnish with mayonnaise 
 dressing. 
 
 TOMATO BASKET OP PLENTY. 
 
 Cut a medium-sized tomato in shape of a basket, 
 leaving stem end on top of handle. Fill basket with 
 cold cooked string beans cut in small pieces and two 
 halves of English walnut meats cut in pieces, moist- 
 ened with French dressing. Serve on lettuce leaf. 
 
 TOMATO AND CHIVE SALAD. 
 
 Remove skin from small tomato. Chill and cut in 
 halves crosswise. Spread with mayonnaise, spriakle 
 with finely chopped chives, and serve on lettuce leaf. 
 
 CANARY SALAD. 
 
 Cut a slice from the stem end of a bright red apple 
 and scoop out pulp, leaving enough to keep shell in 
 shape. Fill shell thus made with grapefruit pulp 
 and finely chopped celery, using twice as much grape- 
 fruit as celery. It will be necessary to drain some of 
 the juice from the grapefruit. Moisten with mayon- 
 naise dressing, replace the cover and arrange on let- 
 tuce leaf, and garnish with a canary made from 
 Neufchatel cheese, coloring yellow and shaping, desig- 
 nating eyes with paprika and putting a few grains 
 on the body of the bird. Also garnish with three 
 eggs made from cheese, colored green and speckled 
 with parika. 
 
 Note. — ^Do not use apple pulp. 
 
64 STAEVATION TEEATMENT 
 
 HAEVAED SALAD. 
 
 Cut a selected lemon in the form of a basket with 
 handle, and scoop out all the pulp. Fill basket thus 
 made with one tablespoon cold cooked chicken or 
 sweet bread cut in small dice, mixed with one-half 
 tablespoon small cucumber dice, and one teaspoon 
 finely chopped celery moistened with cream or mayon- 
 naise dressing. Spread top with dressing and sprin- 
 kle with thin parings cut from round red radishes 
 finely chopped. Insert a small piece of parsley on 
 top of handle. Arrange on watercress. 
 
 CUCUMBEE BOATS. 
 
 Cut a small cucumber in halves lengthwise. Scoop 
 out centres and cut boat-shaped. Cut cucumber cut 
 from boats in small pieces and add one and one-half 
 olives finely chopped. Moisten with French dressing, 
 fill boats with mixture and serve on lettuce leaves. 
 
 SPINACH SALAD. 
 
 Drain and finely chop one-fourth cup cooked spin- 
 ach. Season with salt, pepper, lemon juice, and 
 melted butter. Pack solidly in an individual mould, 
 chill, remove from mould, and arrange on a thin 
 slice of cooked tongue cut in circular shape. Garnish 
 base of mould with wreath of parsley and top with 
 sauce tartare. 
 
 Sauce Tartare. — To one tablespoon mayonnaise 
 dressing add three-fourths teaspoon finely chopped 
 capers, pickles, olives, and parsley, having equal parts 
 of each. 
 
OF DIABETES 65 
 
 SWEETBREAD AND CUCUMBER SALAD. 
 
 Mix two tablespoons cold cooked sweetbread cut in 
 cubes, one tablespoon cucumber cubes, and one- 
 half tablespoon finely chopped celery. Beat one 
 and one-half tablespoons heavy cream until stiff, 
 then add one-eighth teaspoon granulated gelatin 
 dissolved in one teaspoon boiling water and three- 
 fourths teaspoon vinegar. Set in a pan of ice water 
 and as mixture begins to thicken, add sweetbreads 
 and vegetables. Mould and chill. Remove from 
 mould, arrange on lettuce leaves, and garnish top 
 with a slice of cucumbers and sprig of parsley. 
 
 CHICKEN AND NUT SALAD. 
 
 Mix two tablespoons cold cooked chicken or fowl 
 cut in cubes with one tablespoon finely chopped cel- 
 ery and one-half tablespoon English walnut meats 
 browned in oven with one-eighth teaspoon butter and 
 a few grains salt, then broken in pieces. Moisten 
 with mayonnaise dressing. Mound and garnish with 
 curled celery, tips of celery, and whole nut meats. 
 
 PRINCESS PUDDING 
 
 1 egg yolk 
 3/4 teaspoon granulated gelatin dissolved in 
 
 1 tablespoon boiling water 
 
 2 teaspoons lemon juice 
 
 1/4 grain saccharine dissolved in 
 1/4 teaspoon cold water 
 1 egg white. 
 Beat egg yolk until thick and lemon-colored, add 
 gelatin, continue the beating. As mixture thickens 
 
66 STAEVATION TEEATMENT 
 
 add gradually the lemon juice and saccharine. Fold, 
 in white of egg beaten until stiff and dry. Turn into 
 a mould and chill. 
 
 COFFEE BAVAEIAN CEEAM. 
 
 2 tablespoons coffee infusion 
 
 1 tablespoon water 
 
 2 tablespoons heavy cream 
 1 egg yolk 
 
 Few grains salt 
 
 3/4 teaspoon granulated gelatin soaked in 
 
 1 teaspoon cold water. 
 
 1 grain saccharine dissolved in 
 1/2 teaspoon cold water 
 
 1 egg white 
 
 1/4 teaspoon vanilla 
 Scald coffee, water and one-half cream. Add egg 
 yolk, slightly beaten, and cook until mixture thickens ; 
 then add gelatin and salt. Eemove from fire, cool, 
 add saccharine, remaining cream beaten stiff, egg 
 white beaten until stiff, and teaspoon vanilla. Turn 
 into mould and chill. 
 
 LEMON CREAM SHERBET. 
 
 1/4 cup cream 
 
 2 tablespoons cold water 
 
 _ 1/2 grain saccharine dissolved in 
 1/2 teaspoon cold water 
 
 4 drops lemon juice 
 Few grains salt 
 Mix ingredients in order given and freeze. 
 
or DIABETES 67 
 
 OEANGE ICE. 
 
 1/3 cup orange juice 
 
 1 teaspoon lemon juice 
 
 2 tablespoons cold water 
 
 1/2 grain saccharine dissolved in 
 1/2 teaspoon cold water 
 Mix ingredients in order given, and freeze. 
 
 GRAPEFRUIT ICE. 
 
 1/4 cup grapefruit juice 
 
 1/4 cup water 
 
 1/2 grain saccharine dissolved in 
 
 1/2 teaspoon cold water. 
 Remove juice from grapefruit, strain and add re- 
 maining ingredients, and freeze to a mush. Serve in 
 sections of grapefruit. 
 
 FROZEN PUNCH. 
 
 1/4 cup cream 
 2 tablespoons cold water 
 1 1/2 teaspoons rum 
 1 egg yolk 
 1/2 grain saccharine dissolved in 
 1/2 teaspoon cold water 
 Few grains salt 
 Scald one-half cream with water, add egg yolk 
 slightly beaten and cook over hot water until mixture 
 thickens. Cool, add remaining ingredients and freeze. 
 
STAEVATION TREATMENT 
 
 DIET LISTS. 
 
 Attention is called to the fact that the protein 
 allowance in the following diets is not large. The first 
 two tables represent fast days ; the next six are tran- 
 sitional days, in which the nourishment is gradually 
 increased but does not satisfy the caloric needs. The 
 remainder may be selected according to the needs of 
 the ease or the weight of the patient. 
 
 To prevent monotony or to give variety, one meat 
 may be substituted for another, or one "5%'" vege- 
 table for another. The fat may be increased by the 
 addition of butter or olive oil if more calories are 
 needed to maintain body weight. However, it is not 
 considered desirable to give so much fat that the 
 weight will increase. 
 
OF DIABETES 
 
 TABLE I. 
 
 Protein, 10. grams Pat, 7 grams 
 
 Carbohydrate, 15 grams Calories, 200 
 
 Breakfast. 
 
 String beans (canned ).. 120 grams. . . 2^/^ h. tbsp. 
 Asparagus (canned) . . .150 gifams. . . 3 h. tbps. 
 
 or 131/^ stalks 4 in. long. 
 Tea or coffee. 
 / 
 
 Dinner. 
 
 Celery 100 grams ... 6 pieces 
 
 4^ in. long. 
 
 Spinach (cooked) 135 grams. . . 3 h. tbsp. 
 
 ^ Tea or coffee. 
 
 SUPPEE. 
 
 Asparagus 100 grams. . . 2 h. tbsp. 
 
 or 9 stalks 4 in. long. 
 
 Celery 100 grams ... 6 pieces 
 
 41^ in. long. 
 Tea or coffee. 
 
TO STAEVATION TEEATMENT 
 
 TABLE II. 
 
 Protedn, 7 grams Pat, 6 grams 
 
 Carbohydrate, 15 grams Calories, 150 
 
 Breakfast. 
 Asparagus (canned).. . . 75 grams... 1% h. tbsp. 
 
 (chopped). 
 
 Cabbage 65 grams. . . 1 very h. 
 
 tbsp 
 Tea or coffee. 
 
 Dinner. 
 
 Onions (cooked) 100 grams. . . 2 h. tbsp. 
 
 Celery 50 grams. . . 3 pieces 
 
 about 41^ in. long. 
 Tea or coffee. 
 
 Supper. 
 
 Spinach 100 grams ... 2 h. tbsp. 
 
 Celery 50 grama. . . 3 pieces 
 
 4^/^ in. long. 
 Tea or coffee. 
 
OF DIABETES 71 
 
 TABLE III. 
 
 Protein, 24 grains Fat, 22 grams 
 
 Carbohydrate, 8 grams Calories, 340 
 
 Breakfast. 
 
 String beans 100 grams. . . 2 h. tbsp. 
 
 Egg. 1 
 
 Coffee. 
 
 Dinner. 
 
 Egg. 1 
 
 Turnips 100 grams. . . 2 h. tbsp. 
 
 Cabbage 100 grams. . . 2 h. tbsp. 
 
 Tea. 
 
 Supper. 
 
 Egg 1 
 
 Turnips 100 grams. . . 2 h. tbsp. 
 
 Spinach 100 grams. . . 2 h. tbsp. 
 
 Tea. 
 
72 
 
 STAEVATION TEEATMENT 
 
 TABLE IV 
 
 Protein, 31 grams 
 Carbohydrate, 17 grains 
 
 Breakfast. 
 
 Egg 1 
 
 Asparagus 100 grams. . 
 
 Tomatoes 100 grams . 
 
 Coffea 
 
 Dinner. 
 
 Chicken 35 grams. . 
 
 String beans 200 grams. . 
 
 Cabbage 100 grams. . 
 
 Tea or coffee. 
 
 Supper. 
 
 Egg 1 
 
 Cauliflower 240 grams. . 
 
 Spinach 100 grams. . 
 
 Tea or coffee. 
 
 Fat, 14 grams 
 Calories, 327 
 
 2 h. tbsp. 
 2 h. tbsp. 
 
 1 small serving. 
 4 h. tbsp. 
 
 2 h. tbsp. 
 
 5 h, 
 2 h. 
 
 tbsp.+ 
 tbsp. 
 
OF DIABETES 73 
 
 TABLE V. 
 
 Protein, 43 grains Pat, 19 grams 
 
 Carbohydrate, 15 grams Calories, 414 
 
 Beeakpast. 
 
 Egg 1 
 
 Asparagus 200 grams 4 h. tbsp. 
 
 Coffee. 
 
 Dinner. 
 
 Chicken 70 grams. . . 1 mod. serving. 
 
 Cauliflower 120 grams. . . 2 h. tbsp. 
 
 Cabbage (cooked) .100 grams. . . 2 h. tbsp. 
 Tea. 
 
 Supper. 
 
 Egg 1 
 
 String beans 100 grams. . . 2 h. tbsp. 
 
 Spinach 200 grams. . . 4 h. tbsp. 
 
 Tea. 
 
74 
 
 STAKVATION TEEATMENT 
 
 'TAJBLE VI. 
 
 Protein, 38 grams Fat, 31 grams 
 
 Carbohydrate, 19 grams Calories, 520 
 
 Egg 1 
 
 Asparagus 200 grams 4 h. tbsp. 
 
 CoflEee. 
 
 Dinner. 
 
 Steak. 100 grams. . . 1 small serving. 
 
 Celery (cooked) . .200 grams. . . 4 h. tbsp. 
 Tea. 
 
 Supper. 
 
 Egg. 1 
 
 Lettuce 20 grams. 
 
 Cucumbers 100 grams . , 
 
 String beans 50 grams. 
 
 Tea. 
 
 2 medium leaves. 
 2 h. tbsp. 
 1 h. tbsp. 
 
or DIABETES 
 
 75 
 
 TABLE VII. 
 
 Protein, 35 grams Pat, 100 grams 
 
 Carbohydrate, 17 grams Calories, 1143 
 
 Breakfast. 
 
 Bacon 50 grams ... 2 slices about 
 
 6 in. long. 
 
 Asparagus .100 grams. . . 2 h. tbsp. or 9 - 
 
 stalks 4 in. long (canned). 
 
 Spinach 100 grams. . . 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 DiNNEE. 
 
 Steak 100 grams ... 1 small serving. 
 
 Turnips 140 grams. . . 2 h. tbsp.+ 
 
 Spinach 100 grams. . . 2 h. tbsp. 
 
 Cabbage 100 grams ... 2 h. tbsp. 
 
 Butter. 
 
 Tea. 
 
 Cream. 
 
 Supper. 
 
 Spinach 100 grams. . . 2 h. tbsp. 
 
 String beans 
 
 (cooked) . .100 grams. . . 2 h. tbsp. 
 Cauliflower 
 
 (cooked) . .120 grams. . . 2 h. tbsp.+ 
 Butter. 
 Tea. 
 Cream. 
 
 Allow during day: 
 
 Butter. 20 grams .... 2 squares. 
 
 Cream, 40% 2y2 ounces. . . 5 tbsp. 
 
76 
 
 STAEVATION TREATMENT 
 
 TABLE VIII. 
 
 Protein, 40 grams Pat, 104 grains 
 
 Carbohydrate, 16 grams Calories, 1196 
 
 Beeakpast. 
 
 Egg 1 
 
 Asparagus 100 grams. . . 2 h. tbsp or 9 
 
 stalks 4 in. long (canned). 
 
 Spinach 100 grams. . . 2 h. tbsp. 
 
 Butter. 
 Coffee. 
 Cream. 
 
 Dinner. 
 
 Steak 100 grams ... 1 small serving. 
 
 Turnips 140 grams. . . 2 h. tbsp. + 
 
 Celery 100 grams. . . 2 h. tbsp. 
 
 Cabbage 100 grams. . . 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Supper. 
 
 Bacon 50 grams ... 2 slices about 6 in. 
 
 long. 
 
 Spinach 100 grams. . . 2 h. tbsp. 
 
 String beans 
 
 (canned)... 100 grams... 2 h. tbsp. 
 
 Cauliflower 100 grams. . . 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 20 grams 2 squares. 
 
 Cream, 40% 3 ounces. . . 6 tbsp. 
 
OF DIABETES 17 
 
 TABLE IX. 
 
 Protein, 50 grains Fat, 125 grams 
 
 Carbohydrate, 15 grams Calories, 1500 
 
 Beeakpast. 
 
 Eggs 2 
 
 String beans 
 
 (canned) . .100 grams. . . 3 h. tbsp. 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Chop 100 grams. . . 1 chop. 
 
 Cabbage (cooked). 100 grams. . . 2 h. tbsp. 
 
 Cucumbers 100 grams ... 2 h. tbsp. 
 
 Tea. 
 
 Butter. 
 
 Cream. 
 
 Supper. 
 
 Egg 1 
 
 Asparagus 
 
 (canned) . .100 grams. . . 2 h. tbsp. 
 Cauliflower 
 
 (cooked).. .100 grams. . . 2 h. tbsp. 
 Butter. 
 Cream. 
 Tea. 
 
 Allow durmg day: 
 
 Butter 25 grams . . . 2^ square.. 
 
 -Cream, 40%' 5 ounces. . . 10 tbsp. 
 
78 
 
 STAEVATION TREATMENT 
 
 TABLE X. 
 
 Protein, 61 grams Fat, 160 grams 
 
 Garbohydrate, 16 grams Calories, 1795 
 
 Bebakpast. 
 
 Bacon 50 grams. . . 2 slices 6 in. long. 
 
 Eggs 2 
 
 Spinach 100 grams. . . 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Steak 100 grams ... 1 small serving. 
 
 Tomatoes (canned) 100 grams... 2 h. tbsp. 
 
 Butter. 
 
 Cream. 
 
 Tea. 
 
 Supper. 
 
 Chicken 50 grams ... 1 small serving. 
 
 Lettuce 20 grams. . . 2 leaves. 
 
 Celery 100 grams ... 6 stalks 41/^ in. 
 
 long. 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 50 grams ... 5 squares. 
 
 Cream, 40%' 5 ounces.. .10 tbsp. 
 
OF DIABETES 79 
 
 TABLE XI. 
 
 Protein, 38 grams Fat, 100 grams 
 
 Carbohydratei, 20 grams Calories 1168 
 
 Breakfast. 
 
 Bacon 30 grams . . . li^ slices 6 in. long. 
 
 Egg 1 
 
 Spinach 100 grams. . . 2 h. tbsp. 
 
 Coffee. 
 Butter. 
 Cream. 
 
 DiNNEE. 
 
 Steak 50 grams ... 1 very small 
 
 serving. 
 
 Cabbage 100 grams ... 2 h. tbsp. 
 
 Onions 100 grams. . . 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Tea. 
 
 SUPPEE. 
 
 Scraped beef balls. 40 gramis. . .=11/3 oz. 
 Chopped celery 
 
 salad. .100 grams. . . 2 h. tbsp. 
 Tomatoes 100 grams. . . 2 tbsp. 
 
 Allow during day: 
 
 Butter. 25 grams . . . 2^^ squares. 
 
 Cream, 40% 4 ounces.. . 8 tbsp. 
 
.80 
 
 STAEVATION TEEATMENT 
 
 TABLE XII. 
 
 Proteid, 35 grams Fat, 92 grams 
 
 Carbohydrate, 16 grams Calories, 1064 
 
 1 small serving. 
 
 2 h. tbsp. 
 2 h. tbsp.+ 
 
 Beeakfast. 
 
 Egg. 1 
 
 Cabbage 100 grams. . . 2 h. tbsp. 
 
 Tomatoes 100 grams. . . 2 h. tbsp. 
 
 Butter. 
 Coffee. 
 Cream. 
 
 Dinner. 
 
 Steak 80 grams. . . 
 
 Spinach 100 grams . . , 
 
 Turnips 140 grams. . . 
 
 Egg, white 1 
 
 Butter. 
 Cream. 
 Tea. 
 
 SUPPEE. 
 
 Cauliflower 120 grams. . . 2 h. tbsp. + 
 
 Onions 100 grams. . . 2 h. tbsp. 
 
 Lettuce 10 grams. . . 1 leaf. 
 
 Olive oil 5 grams. . . 1 teaspoon. + 
 
 Tea. 
 
 Butter. 
 
 Cream. 
 
 Allow durimg day: 
 
 Butter 25 grams . . . 21^ squares. 
 
 Cream, 40% 3 ounces.. .6 tbsp. 
 
OF DIABETES 
 
 81 
 
 TABLE XIII. 
 
 Protein, 40 grams Fat, 110 grams 
 
 Carbohydrate, 21 grams Calories, 1187 
 
 Breakfast. 
 
 Bacon 50 grams. . 
 
 Cauliflower 120 grams . . 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Squab 1 
 
 Carrots 100 grams. . 
 
 Tomatoes 100 grams. . 
 
 Butter. 
 Cream. 
 Tea. 
 
 Supper. 
 
 Turnips 140 grams . . . 
 
 Asparagus 100 grams. . , 
 
 Celery 100 grams . . . 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 20 gramis . . . 
 
 Cream, 40%', 31/^ ounces... 
 
 2 slices 6 in. long. 
 2 h. tbsp. 
 
 2 h. tbsp. 
 2 h. tbsp. 
 
 2 h. tbsp.+ 
 
 2 h. tbsp. 
 
 6 stalks iy2 in. 
 
 long. 
 
 2 squares. 
 7 tbsp. 
 
82 
 
 STAEVATION TREATMENT 
 
 TABLE XIV. 
 
 Protein, 40 grams Fat, 103 grams 
 
 Carbohydrate, 20 grams Calories, 1200 
 
 Bbeakpast. 
 
 Egg. 1+1 egg white. 
 
 Spinach 200 grams. . . 4 h. tbsp. 
 
 Cream. 
 Butter. 
 
 Dinner. 
 
 Steak 50 grams. . . 1 very small 
 
 serving. 
 
 Cabbage 100 grams. . . 2 h. tbsp. 
 
 Tomatoes 100 grams. . . 2 h. tbsp. 
 
 Onions 100 grams. . . 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Supper. 
 
 Scraped beef balls 40 grams. . . 1 1/3 oz. 
 
 Celery 100 grams. . . 6 stalks 4i/^ in. 
 
 long. 
 Cream. 
 Butter. 
 Tea. 
 
 Allow during day: 
 
 Butter 20 grams ... 2 squares. 
 
 Cream, 40%' 5 ounces.. .10 tbsp. 
 
OF DIABETES 
 
 83 
 
 TABLE XV. 
 
 Protein, 40 grams Fat, 105 grains 
 
 Carbohydrate, 22 grams Calories, 2100 
 
 Bkeakpast. 
 
 Egg 1 
 
 Asparagus 100 grams . 
 
 Butter. 
 Cream. 
 CofEee. 
 
 . 2 h. tbsp. 
 
 Dinner. 
 
 Chop 105 grams . . 
 
 Peas 50 grams . . 
 
 Celery. 50 grams . . . 
 
 Butter. 
 Cream. 
 Tea. 
 
 1 medium. 
 
 1 h. tbsp. 
 
 6 stalks 41^ in. 
 
 long. 
 
 Supper. 
 
 Cauliflower. 120 grams. . . 2 h. tbs.+ 
 
 String beans 100 grams ... 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow durimg day: 
 
 Butter 20 grams ... 2 squares. 
 
 Cream, 40% 4 ounces... 8 tbsp. 
 
84 
 
 STAKVATION TKEATMENT 
 
 TABLE XVI. 
 
 Protein 40 grams Fat, 100 grains 
 
 Carbohydrate, 30 grams Calories, 1200 
 
 Breakfast. 
 
 Bacon 
 
 Peas (canned) , 
 Bntter. 
 Cream. 
 Coffee. 
 
 50 grams ... 2 slices 6 in. long. 
 75 grams. . . 1% h. tbsp. 
 
 Dinner. 
 
 Broth — 6 ounces with vegetables 
 
 Cabbage 25 grams. . . 
 
 Tomatoes. . 25 grams. . . 
 
 Turnips 25 grams. . . 
 
 Celery 50 grams . . . 
 
 Steak 100 grams . . . 
 
 Squash 50 grams . . . 
 
 Tomatoes 75 grams. . . 
 
 Butter. 
 Cream. 
 Tea. 
 
 Supper. 
 
 Spinach 100 grams . . . 
 
 Turnips 175 grams. . 
 
 Celery 100 grams . . 
 
 Allow during day: 
 
 Butter 50 grams . . 
 
 Cream, 40% 4 ounces. 
 
 1 level tbsp. 
 1 level tbsp. 
 1 level tbsp. 
 3 pieces 4^^ in. 
 
 long. 
 1 small serving. 
 1 h. tbsp. 
 1% tbsp. 
 
 2 h. tbsp. 
 Z% h. tbsp. 
 6 stalks 41/^ in. 
 
 long. 
 
 5 squares. 
 8 tbsp. 
 
OF DIABETES 
 
 85 
 
 TABLE XVII. 
 
 Protein, 40 grains Fat, 100 grams 
 
 Carbohydrate, 30 grams , Calories, 1200 
 
 Breakfast. 
 Bacon 50 grams. . 
 
 Egg 1 
 
 Asparagus 
 
 (chopped) . .100 grams. . 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Chicken 50 grams . . 
 
 Cabbage 100 grams. , 
 
 Cauliflower 120 grams . 
 
 Cucumbers 100 grams . 
 
 Butter. 
 Cream. 
 Tea. 
 
 Supper. 
 
 Turnips 140 grams . 
 
 String beans 100 grams . . 
 
 Bread 25 grams . 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 25 grams. 
 
 Cream, 40% 4 ounces. 
 
 2 slices about 6 in. 
 long. 
 
 2 h. tbsp. 
 
 1 small serving 
 
 2 h. tbsp. 
 
 2 h. tbsp.+ 
 2 h. tbsp. 
 
 2 h. tbsp. 
 2 h. tbsp. 
 1 thin slice, 
 
 baker's loaf. 
 
 2% squares. 
 8 tbsp. 
 
86 
 
 STAKVATION TEEATMENT 
 
 TABLE XVIII. 
 
 Protein, 40 grams Fat, 110 grains 
 
 Carbohydrate, 35 grams Calories, 1330 
 
 Breakfast. 
 
 Bacon 50 grams. . . 2 slices about 
 
 6 in. long. 
 
 Peas 75 grams. . . 1% h. tbsp. 
 
 Tomatoes 100 grams. . . 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Broth — chicken, lamb or beef. . . 6 ounces. 
 
 Steak 100 grams. . . 1 small serving. 
 
 Turnips 200 grams. . . 4 h. tbsp. 
 
 Celery 150 grams. . . 9 stalks 4i^ in. 
 
 Butter. long. 
 
 Cream. 
 
 Tea. 
 
 Supper. 
 
 Squash 50 grams. . 
 
 Beets 100 grams. . 
 
 Cabbage (raw)... . 25 grams. . . 
 
 Butter. 
 
 Cream. 
 
 Tea. 
 
 1 h. tbsp. 
 
 2 h. tbsp. 
 1 h. tbsp. 
 
 Allow during day: 
 
 Butter 25 grams. . . 21^ squares. 
 
 Cream, 40%' 4 ounces. . . 8 tbsp. 
 
OF DIABETES 
 
 87 
 
 TABLE XIX. 
 
 Protein, 40 grams Fat, 115 grams 
 
 Carbohydrate, 35 grams Calories, 1370 
 
 Breakfast. 
 
 Bacon 50 grams. 
 
 Parsnips 100 grams . . 
 
 Potatoes (boiled).. 50 grams.. 
 
 Butter. 
 
 Cream. 
 
 Coffee. 
 
 3 slices 6 in. long. 
 
 2 h. tbsp. 
 
 1 very small one. 
 
 Dinner. 
 
 Broth 6 ounces. 
 
 Squab 1 
 
 Cabbage 100 gramis . . 
 
 Celery 100 grams. . 
 
 Butter. 
 Cream. 
 Tea. 
 
 2 h. tbsp. 
 6 stalks about 
 
 41/^ in. long. 
 
 Supper. 
 
 String beans 140 grams. . . 3 h. tbsp. 
 
 Cucumbers 100 grams ... 2 h. tbsp. 
 
 Parsnips 100 grams. . . 2 h. tbsp. 
 
 Cauliflower 120 grams. . . 2 h. tbsp.+ 
 
 Milk 4 ounces. . . % glass. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 20 grams ... 2 squares. 
 
 Cream, 40% 4 ounces.. . 8 tbsp. 
 
88 
 
 STARVATION TREATMENT 
 
 TABLE XX. 
 
 Protein, 50 grams Fat, 130 grams 
 
 Carbohydrate, 35 grams Calories, 1557 
 
 Breakfast. 
 
 Orange 100 grams ... 1 small. 
 
 Bacon 50 grams. . . 3 slices, 6 in. long. 
 
 Egg 1 
 
 Spinach. 100 grams ... 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Broth 180 CO 1 glass or cup. 
 
 Steak 100 grams ... 1 small serving. 
 
 Boiled onions 100 grams ... 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Supper. 
 
 Egg. 1 
 
 Lettuce. 25 grams . . . 
 
 Bread 20 grams. . , 
 
 Cream. 
 
 Tea. 
 
 Butter. 
 
 3 small leaves. 
 1 very thin slice 
 
 Allow during day: 
 
 Butter 25 grams. . . 2^^^ squares. 
 
 Cream, 40% 4 ounces.. . 8 tbsp. 
 
OF DIABETES 89 
 
 TABLE XXI. 
 
 Protein, 50 grams Fat, 158 grams 
 
 Carbohydrate, 40 grams Calories, 1830 
 
 Breakfast. 
 
 Bacon 50 grams ... 2 slices 6 in. long. 
 
 Bread 20 grams. . . 1 slice, SxSxi^ in. 
 
 Spinach 100 grams ... 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Broth 180 e.c 1 glass or cup. 
 
 Steak 100 grams. . . 1 small serving. 
 
 Cabbage 100 grams. . . 2 h. tbsp. 
 
 Lettuce 100 grams ... 10 leaves. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Supper. 
 
 Egg 1 
 
 Onions (boiled).. .100 grams. . . 2 h. tbsp. 
 
 Bread 15 grams. . . 1 slice very thin, 
 
 3x3xi/i 
 
 Milk. 4 ounces. . . 8 tbsp. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 50 grams ... 5 squares. 
 
 Cream, 40%' 5 ounces.. .10 tbsp. 
 
90 
 
 STAEVATION TKEATMENT 
 
 TABLE XXII. 
 
 Protein, 60 grams Fat, 158 grams 
 
 Carbohydrate, 30 grams Calories, 1830 
 
 Breakfast. 
 
 Bacon 50 grams 2 slices 6 in. long. 
 
 Egg 1 
 
 Tomatoes 100 grams. . .2 h. tbsp. 
 
 Cream. 
 Butter. 
 Coffee. 
 
 Dinner. 
 
 Steak 100 grams ... 1 small serving. 
 
 Turnips 420 grams. . . 4 h. tbsp.+ 
 
 Cucumbers 100 grams ... 2 h. tbsp. 
 
 Onions 100 grams ... 2 medium sized. 
 
 Butter. 
 
 Cream. 
 
 Tea. 
 
 Olive oil 21 grams. . . 1% tbsp. 
 
 Supper. 
 
 Chicken 50 grams ... 1 small serving. 
 
 Lettuce 100 grams. . .10 medium leaves. 
 
 Celery 100 grams ... 6 stalks 41^ in- 
 long. 
 
 Spinach 100 grams. . . 2 h. tbsp. 
 
 Butter. 
 
 Tea. 
 
 Cream. 
 
 Allow during day: 
 
 Butter 15 grams . . . II/2 squares. 
 
 Cream, 40% 6 ounces. . . 12 tbsp. 
 
or DIABETES 
 
 91 
 
 TABLE XXIII. 
 
 Protein, 62 grams Fat, 153 grams 
 
 Carbohydrate, 31 grams Calories, 1800 
 
 Breakfast. 
 
 Bacon 50 grams. . . 
 
 Peas 75 grams. . . 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Broth — 100 c. c. with vegetables : 
 
 Cabbage 25 grams. . . 
 
 Tomato. 25 grams. . . 
 
 Turnip 25 grams. . . 
 
 Celery(ehopped) 50 grams. . . 
 
 Steak 100 grams. . . 
 
 Squash 50 grams . . . 
 
 Tomatoes 75 grams . . . 
 
 Butter. 
 Cream. 
 Tea. 
 
 2 slices. 
 IV^ h. tbsp. 
 
 — 7 tbsp. 
 1 level tbsp. 
 1 level tbsp. 
 
 1 level tbsp. 
 
 2 level tbsp. 
 
 1 small serving. 
 1 h. tbsp. 
 11/^ h. tbsp. 
 
 Supper. 
 
 Chicken 75 grams ... 1 small serving. 
 
 Turnips 175 grams. . . 2% h. tbsp. 
 
 Celery 100 grams. . . 6 stalks 4% in. 
 
 long. 
 
 Alloiv during day: 
 
 Butter 50 grams. . . 5 squares. 
 
 Cream, 40%' 5 ounces.. .10 tbsp. 
 
 Olive oil 7 grams. . .1/2 tbsp.+ 
 
92 STAEVATION TEEATMENT 
 
 TABLE XXIV. 
 
 Protein, 60 grams Fat, 158 grams 
 
 Carbohydrate, 30 grams Calories, 1830 
 
 Breakfast. 
 
 Bacon 50 grams. . . 2 slices 6 in. long. 
 
 Egg 1 
 
 Turnips 140 grams ... 3 h. tbsp. — 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Steak 100 grams. . . 1 small serving. 
 
 Celery 100 grams ... 6 stalks 4l^ in. 
 
 long. 
 
 Cucumbers 100 grams ... 2 h. tbsp. 
 
 Lettuce 100 grams. . . 10 leaves. 
 
 Spinach 100 grams. . . 2 h. tbsp. 
 
 Olive oil 21 grams. . . iy2 tbsp.+ 
 
 Butter. 
 Cream. 
 Tea. 
 
 Supper. 
 
 Chicken 50 grams ... 1 very small 
 
 sei 
 
 Turnips 280 grams. . . 4 h. tbsp.+ 
 
 Onions 100 grams ... 2 h. tbsp. 
 
 Tomatoes 100 grams. . . 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 50 grams ... 5 squares. 
 
 Cream, 40%' 5 ounces.. .10 tbsp. 
 
 serAang. 
 
OF DIABETES 
 
 93 
 
 TABLE XXV. 
 
 Protein, 60 grams Fat, 154 grams 
 
 Carbohydrate, 30 grams Calories, 1800 
 
 Breakfast. 
 
 Bacon 60 grams . . . 2% slices, 
 
 6 in. long. 
 
 Eggs 2 
 
 Turnips 140 grams . . . 2^^ h. tbsp. 
 
 DmNBR. 
 
 Steak 100 grams ... 1 small serviag. 
 
 Spinach 50 grams ... 1 h. tbsp. 
 
 Parsnips 150 grams ... 3 h. tbsp. 
 
 Onions 100 grams. . . 2 h. tbsp. 
 
 Beets 50 grams ... 1 h. tbsp. 
 
 Bntter. 
 Cream. 
 Tea. 
 
 Supper. 
 
 Ham 50 grams. . . 1 very small 
 
 serving 
 
 Lettuce 100 grams. . .10 leaves. 
 
 String beans 50 grams. . . 1 h. tbsp. 
 
 Celery 100 grams ... 6 stalks 4% in. 
 
 long. 
 Asparagus 50 grams ... 1 h. tbsp. 
 
 Allow during day: 
 
 Butter 40 grams ... 4 squares. 
 
 Cream, 40% 4 ounces.. . 8 tbsp. 
 
94 
 
 STARVATION TREATMENT 
 
 TABLE XXVI. 
 
 Protein, 40 grams Fat, 105 grams 
 
 Carbohydrate, 36 gramjs Calories, 1280 
 
 Breakfast. 
 
 Bacon 50 grams. 
 
 Parsnips 100 grams . 
 
 Potatoes (mashed) 60 gramis. 
 
 Butter. 
 
 Cream. 
 
 Coffee. 
 
 Dinner. 
 
 Broth, 180 c.c 
 
 Squab 100 grams. 
 
 Cabbage 100 grams . 
 
 Celery 100 grams . 
 
 Butter. 
 Cream. 
 Tea. 
 
 2 slices. 
 2 h. tbsp. 
 1 h. tbsp. 
 
 1 glass. 
 
 1 squab (small). 
 
 2 tbsp. 
 
 6 stalks 4^2 in. 
 
 long. 
 
 Supper. 
 
 String beans 100 grams ... 2 h. tbsp. 
 
 Cucumbers 100 grams ... 2 h. tbsp. 
 
 Parsnips 100 grams. . . 2 h. tbsp. 
 
 Cauliflower 120 c.c 2 h. tbsp.+ 
 
 Milk 120 c.c 1/2 glass. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 20 grams ... 2 squares. 
 
 Cream, 40% 4 ounces.. . 8 tbsp. 
 
or DIABETES 
 
 95 
 
 TABLE XXVII. 
 
 Protein, 50 grams Fat, 131 grams 
 
 Carbohydrate, 40 grams Calories, 1587 
 
 Breakfast. 
 
 Egg 1 
 
 Parsnips 100 grams. . . 
 
 Bread 35 grams. . . 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Broth 180 c.e 
 
 Chop 100 grams . . , 
 
 Cauliflower 120 grams. . 
 
 Carrots 100 grams. . 
 
 Butter. 
 Cream. 
 Tea. 
 
 2 h. tbsp. 
 1 sUee, 
 
 3x3V2xy2 in. 
 
 1 glass or eup. 
 1 
 
 2 h. tbsp.+ 
 2 h. tbsp. 
 
 Supper. 
 
 Bacon 50 grams. . . 2 slices. 
 
 Lettuce 25 grams. . . 3 leaves. 
 
 String beans 100 grams. . . 2 h. tbsp. 
 
 Peas 55 grams. . . 1 h. tbsp.+ 
 
 Spinach 100 grams. . . 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 25 grams. . . 2V2 squares. 
 
 Cream,40%' 3 ounces. . . 6 tbsp. 
 
STARVATION TREATMENT 
 
 TABLE XXVIII. J- 
 
 Protein, 50 grams Pat, 124 grams 
 
 Carbohydrate, 50 gramis Calories, 1563 
 
 Beeakfast. 
 
 Orange 100 grams. . . 1 small. 
 
 Eggs 2 
 
 Bread 10 grams. . . 1 slice, 2x1x1/^ in. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Steak 100 grams. . 
 
 Lettuce 100 grams. . , 
 
 Spinach 100 grams. . 
 
 Butter. 
 Cream. 
 Tea. 
 
 1 small serving. 
 10 leaves. 
 
 2 h. tbsp. 
 
 Supper. 
 
 Egg 1 
 
 Cold ham 50 grams. 
 
 Asparagus 50 grams. 
 
 String beans. ... .100 grams. 
 
 Bread 25 grams. 
 
 Butter. 
 Cream. 
 Tea. 
 
 1 small serving. 
 
 1 h. tbsp. 
 
 2 h. tbsp. 
 
 1 slice, 3x3x1/^ in. 
 
 Allow durmg day: 
 
 Butter 30 grams. . . 3 squares. 
 
 Cream, 40% 4 ounces.. . 8 tbsp. 
 
or DIABETES 97 
 
 TABLE XXIX. 
 
 Protein, 52 grams Fat, 116 grams 
 
 Carbohydrate, 52 grams Calories, 1504 
 
 Breakfast. 
 
 Orange 100 grams ... 1 small. 
 
 Bacon 50 grams ... 2 slices 6 in. long. 
 
 Egg. 1 
 
 Bread 20 grams ... 1 slice, 3x2xV^ in. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Boiled ham 100 grams. . . 1 large slice 
 
 (thin). 
 Brussels sprouts.. . 100 grams. . . 2 h. tbsp. 
 
 Milk 6 ounces. . . 1 glass. 
 
 Butter. 
 
 Tea. 
 
 Cream. 
 
 Supper. 
 
 Scotch broth 6 ounces. . .12 tbsp. 
 
 Lettuce < . . 50 grams ... 5 leaves. 
 
 Bread 20 grams. . . 1 slice, 3x2x1^ in. 
 
 Allow during day: 
 
 Butter 20 grams ... 2 squares. 
 
 Cream, 40%'. 3 ounces. . . 6 tbsp. 
 
98 
 
 STAEVATION TREATMENT 
 
 TABLE XXX. 
 
 Protein, 50 grams Pat, 117 grams 
 
 Carbohydrate, 50 grams Calories, 1590 
 
 Breakfast. 
 
 Orange 100 grams. . . 1 small. 
 
 Bread 25 grams. . . 1 slice:, 3x2x1^ in. 
 
 Egg 1 
 
 Bacon 50 grams ... 2 slices 6 in. long. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Chop 100 grams. 
 
 Asparagus 100 grams. 
 
 Butter. 
 Cream. 
 Tea. 
 
 1 medium chop. 
 
 2 h. tbsp. 
 
 Supper. 
 
 Egg. 1 
 
 Cucumbers. 100 grams ... 2 h. tbsp. 
 
 Lettuce 10 grams. . . 1 leaf. 
 
 Bread 25 grams. . . 1 slice, 3x2x1^ in. 
 
 Allow during day: 
 
 Butter 30 grams. . . 3 squares. 
 
 Cream, 40%' 3 ounces. . . 6 tbsp. 
 
OF DIABETES 
 
 TABLE XXXI. 
 
 Protean, 53 grams Fat, 133 grams 
 
 Carbohydrate, 50 grams Calories, 1658 
 
 Bbeakpast. 
 
 Orange 150 grams. . . 1 medium. 
 
 . Bacon 60 grams. . . 21/^ slices. 
 
 Egg. 1 
 
 Bread 20 grams. . . 1 slice, 3x2x% in. 
 
 Butter. 
 
 Cream. 
 
 Tea. 
 
 Dinner. 
 
 Steak 50 grams. . . 1 very small 
 
 serving. 
 
 String beans 50 grams ... 1 h. tbsp. 
 
 Lettuce 100 grams ... 10 leaves. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Supper. 
 
 Ham 50 grams. . . 1 small slice. 
 
 Asparagus 50 grams ... 1 h. tbsp. 
 
 Spinach 50 grams. . . 1 h. tbsp. 
 
 Bread 15 grams. . . 1 slice, Sxlx^^ in. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 20 grams ... 2 squares. 
 
 Cream, 40%' 3 ounces. . . 6 tbsp. 
 
100 
 
 STAEVATION TREATMENT 
 
 TABLE XXXII. 
 
 Protein, 101 grams Fat, 255 grains 
 
 Carbohydrate, 51 grams Calories, 2995 
 
 Bebakfast. 
 
 Orange 50 grams. . .y2 orange (small). 
 
 Steak 100 grams. . . 1 slice. 
 
 Egg. 1 
 
 Bread 20 grams. , . 1 slice, 3x2x3^ in. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Dinner. 
 
 Lamb chop 180 grams ... 2 small. 
 
 Potato 50 grams ... 1 very small. 
 
 Turnip 140 grams. . .2 h. tbsp.+ 
 
 Lettuce 10 grams ... 1 leaf. 
 
 Tomato (raw) . . . .100 grams. . . 1 medium. 
 
 Custard — made with one egg and part of the cream. 
 
 Butter. 
 
 Tea. 
 
 Olive oil iy2 tbsp. 
 
 Supper. 
 
 Bacon 50 grams. . . 2 slices 6 in. long. 
 
 Eggs 2 
 
 Onions 50 grams ... 1 h. tbsp. 
 
 Cabbage 100 grams ... 2 h. tbsp. 
 
 Bread 20 grams ... 1 slice, 3x2x1/^ in. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 50 grams ... 5 squares. 
 
 Cream, 40% 6 ounces. . .12 tbsp. 
 
OF DIABETES 
 
 101 
 
 TABLE XXXIII. 
 
 Protein, 60 grams Fat, 159 grams 
 
 Carbohydrate, 55 grams Calories, 1950 
 
 Breakfast. 
 
 Orange 100 grams. 
 
 Bacon 100 grams . . 
 
 Egg 1 
 
 Spinach 100 grams . 
 
 Bread 25 grams. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 1 small. 
 
 4 slices 6 in. long. 
 
 2 h. tbsp. 
 
 1 slice, 3x2x1^ in. 
 
 Dinner. 
 
 Broth 180 c.c 
 
 Steak 100 grams. . 
 
 Parsnips 100 grams . . 
 
 Carrots 100 grams . , 
 
 Butter. 
 Cream. 
 Tea. 
 
 Supper. 
 
 Egg 1 
 
 Lettuce 25 grams. . 
 
 String beans 10 grams . . 
 
 Bread 25 grams. . 
 
 Spinach 60 grams. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Buttea- 25 grams . 
 
 Cream, 40%' 4 ounces. 
 
 1 glass or cup. 
 
 1 small serving. 
 
 2 h. tbsp. 
 2 h. tbsp. 
 
 3 medium leaves. 
 2 h. tbsp. 
 1 slice, 3x2x1^ in. 
 1 very h. tbsp. 
 
 2y2 squares. 
 8 tbsp. 
 
102 
 
 STARVATION TREATMENT 
 
 TABLE XXXIV. 
 
 Protein, 60 grams Fat, 145 grams 
 
 Carbohydrate, 50 grams Calories, 1800 
 
 Breakfast. 
 
 Egg. 1 
 
 Bacon 100 grams. . . 4 slices 6 in. long. 
 
 Tomatoes 100 grams ... 2 h. tbsp. 
 
 Bread 35 grams. . . 1 slice, medium. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Dinner. 
 
 Broth. 180 c.c 
 
 Squab 100 grams. , 
 
 Cabbage 100 grams . . 
 
 Onions 100 grams . . 
 
 Butter. 
 Cream. 
 Tea. 
 
 1 glass or cup. 
 
 1 squab (small). 
 
 2 h. tbsp. 
 2 h. tbsp. 
 
 Supper. 
 
 Egg. 1 
 
 Lettuce 25 grams. . 
 
 Celery 100 grams. 
 
 Bread 30 grams . . 
 
 Allow during day: 
 
 Butter 30 grams . . 
 
 Cream, 40% 3i/^ ounces. 
 
 3 medium leaves. 
 6 stalks, 41/^ in. 
 
 long. 
 1 slice, med. thin. 
 
 3 squares. 
 7 tbsp. 
 
or DIABETES 103 
 
 TABLE XXXV. 
 
 Protein, 63 grams Pat, 140 grains 
 
 Carbohydrate, 60 grams Calories, 1800 
 
 Breakfast. 
 
 Grape fruit 100 grams % small grape fruit. 
 
 Bacon 100 grams. . . 4 slices 6 in. long. 
 
 Egg 1 
 
 Cauliflower. 120 grams. . . 2 h. tbsp.+ 
 
 Bread 30 grams. . . 1 slice, med. thin. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Broth 180 c.c 1 glass. 
 
 Squab 100 grams. . . 1 squab. 
 
 Carrots 100 grams. . . 2 h. tbsp. 
 
 Lettuce 100 grams ... 10 leaves. 
 
 Asparagus 100 grams. . . 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Supper. 
 
 Egg 1 
 
 Asparagus 100 grams ... 2 h. tbsp. 
 
 Spinach 100 grams ... 2 h. tbsp. 
 
 Bread 30 grams. . . 1 slice, med. thin. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 20 grams 2 squares. 
 
 Cream, 40%' 3 ounces. . . 6 tbsp. 
 
104 
 
 STARVATION TREATMENT 
 
 TABLE XXXVI. 
 
 Protein, 60 grains Fat, 140 grams 
 
 Carbohydrate, 60 grams Calories, 1794 
 
 Breakfast. 
 
 Orange 100 grams. . . 1 small. 
 
 Bacon 100 grams. . . 4 slices 6 in. long. 
 
 Egg. 1 
 
 Bread 35 grams. . . 1 slice medium. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Dinner. 
 
 Broth 180 c.c 
 
 Steak 100 grams. . 
 
 Turnips 140 grams . . 
 
 Parsnips 200 grams . . 
 
 String beans 100 grams. . 
 
 Butter. 
 Cream. 
 Tea. 
 
 1 glass or cup. 
 
 1 small serving. 
 
 2 h. tbsp.+ 
 4 h. tbsp. 
 
 2 h. tbsp. 
 
 Supper. 
 
 Egg. 1 
 
 Lettuce 25 grams. . . 3 leaves. 
 
 Cucumbers 100 grams. . .16 slices (thin). 
 
 Bread 30 grams ... 1 slice, med. thin. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 20 grams ... 2 squares. 
 
 Cream, 40%'. 3 ounces. . . 6 tbsp. 
 
OF DIABETES 
 
 105 
 
 TABLE XXXVII. 
 
 Protein, 74 grams Fat, 179 grains 
 
 Carbohydrate, 62 grams Calories, 2220 
 
 Breakfast. 
 
 Bacon 100 grams. . . 4 slices 6 in. long. 
 
 Egg 1 
 
 Bread 30 grams ... 1 slice, 3x3xi/^ in. 
 
 Butter. medium thin. 
 
 Cream. 
 
 Tea. 
 
 Dinner. 
 
 Broth 180 c.c 
 
 Chicken 100 grams. . 
 
 Baked potato 100 grams. , 
 
 Tomato 100 grams. 
 
 Lettuce. 25 grams. 
 
 Olive oil 13 grams . . 
 
 Butter. 
 Cream. 
 Tea. 
 
 1 glass. 
 
 1 medium serving. 
 
 1 medium. 
 
 2 h. tbsp. 
 
 3 leaves. 
 1 tbsp. 
 
 Supper. 
 
 Egg 1 
 
 Cabbage 100 grams . 
 
 Celery 100 grams . 
 
 Onions 100 grams . 
 
 Butter. 
 
 Tea. 
 
 Cream. 
 
 2 h. tbsp. 
 
 6 stalks 4% in. 
 
 long. 
 2 h. tbsp. 
 
 Allow during day: 
 
 Butter. 25 grams. 
 
 Cream, 40%'. 7 ounces. 
 
 , 2% squares. 
 .14 tbsp. 
 
106 
 
 STARVATION TREATMENT 
 
 TABLE XXXVIIl. 
 
 Protein, 71 grams Fat, 184 grams 
 
 Carbohydrate, 60 gramis Calories, 2242 
 
 Breakfast. 
 
 Bacon 100 grams. 
 
 Egg 1 
 
 Asparagus 100 grams. 
 
 Bread 25 grams. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 DlNNEE. 
 
 Broth 180 c.c 
 
 Steak 100 grams. 
 
 Spinach 100 grams. 
 
 Carrots 100 grams . 
 
 Butter. 
 Cream. 
 Tea. 
 
 . 4 slices 6 in. long. 
 
 . 2 h. tbsp. 
 
 . 1 slice, 3x2x1/^ in. 
 
 1 glass or cup. 
 
 1 small serving. 
 
 2 h. tbsp. 
 2 h. tbsp. 
 
 Supper. 
 
 Egg. 1 
 
 Lettuce 100 grams. , 
 
 Lima beans 100 grams. . 
 
 Cauliflower 120 grams. 
 
 Beef juice 4 ounces. 
 
 Bread.. 25 grams. 
 
 Butter. 
 Cream. 
 Tea. 
 
 .10 leaves. 
 . 2 h. tbsp. 
 . 2 h. tbsp.+ 
 , . 8 tbsp. 
 . 1 slice 3x2x1/^ in. 
 
 Allow during day: 
 
 Butter 25 grams. . . 21^ squares. 
 
 Cream, 40%'. 7 ounces. . . 14 tbsp. 
 
OF DIABETES 
 
 107 
 
 TABLE XXXIX. 
 
 Protein, 72 grams Fat, 174 grams 
 
 Carbohydrate, 65 grams Calories, 2170 
 
 Breakfast. 
 
 Bacon 100 grams. 
 
 Eggs 2 
 
 Bread 25 grams. . 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Broth 180 c.c 
 
 Squab 100 grams . , 
 
 Lettuce 25 grams. 
 
 Cucumbers 100 grams . 
 
 Turnips 140 grams. . 
 
 Strawberries 100 grams. 
 
 Bread 25 grams. 
 
 Butter. 
 Cream. 
 Tea. 
 
 .4 slices 6 in. long. 
 . 1 slice, 3x2x% in. 
 
 glass or cup. 
 
 leaves, 
 h. tbsp. 
 h. tbsp. 
 h. tbsp.+ 
 slice, 3x2x1^ in. 
 
 Supper. 
 
 Pish (Haddock) grams. . . 1 very small 
 
 helping 
 
 String beans 100 grams ... 2 h. tbsp. 
 
 Parsnips 200 grams ... 4 h. tbsp. 
 
 Bread 25 grams ... 1 slice, 3x2x14 in- 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter. 10 grams ... 1 square. 
 
 Cream, 40%'. 7 ounces.. .14 tbsp. 
 
108 
 
 STAEVATION TKEATMENT 
 
 TABLE XL. 
 
 Protein, 71 grains Fat, 183 grams 
 
 Carbohydrate, 65 grams Calories, 2257 
 
 Breakfast. 
 
 Bacon 100 grams ... 4 slices 6 in. long. 
 
 Egg 1 
 
 Bread 20 grams. . . 1 very small slice. 
 
 Carrots. 100 grams. . . 2 la. tbsp. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Broth 180 c.c 
 
 Roast lamh 100 grams. . 
 
 Baked potato 100 grams . 
 
 Lettuce 10 leaves. 
 
 Asparagus 100 grams. 
 
 Butter. 
 Cream. 
 Tea. 
 
 1 glass or cup. 
 1 small serving. 
 
 1 medium. 
 
 2 h. thsp. 
 
 Supper. 
 
 Eggs 2 
 
 Cauliflower .120 grams. 
 
 Spinach 100 grams. 
 
 Bread 20 grams. 
 
 Butter. 
 Cream. 
 Tea. 
 
 2 h. tbsp.+ 
 
 2 h. tbsp. 
 
 1 very small slice. 
 
 Allow during day: 
 
 Butter 25 grams. . . 2% squares. 
 
 Cream, 40%'. 7 ounces.. .14 tbsp. 
 
OF DIABETES 
 
 109 
 
 TABLE XLI. 
 
 Protein, 77 grains Fat, 185 grams 
 
 Carbohydrate, 68 grams Calories, 2315 
 
 Breakfast. 
 
 Bacon 100 grams. . . 4 slices 6 in. long. 
 
 Eggs 2 
 
 Tomatoes 100 grams. . . 1 med. tomato. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Dinner. 
 
 Broth 6 ounces.. 
 
 Haddock 100 grams. 
 
 Cabbage 100 grams. , 
 
 Onions 100 grams. , 
 
 Baked potato 100 grams . , 
 
 Tea. 
 
 Cream. 
 
 Butter. 
 
 1 glass. 
 
 1 small helping. 
 
 2 h. tbsp. 
 2 h. tbsp. 
 1 medium. 
 
 ■ Supper. 
 
 Cold boiled ham.. 75 grams. 
 
 Bread 25 grams . 
 
 Peas 100 grams. 
 
 Lettuce 25 grams. 
 
 Celery 100 grams . 
 
 Butter. 
 Tea. 
 
 1 slice, large. 
 
 1 slice, 3x2x1^ in. 
 
 2 h. tbsp. 
 
 3 leaves. 
 
 6 stalks 4% in. 
 
 long. 
 
 Allow during day: 
 
 Butter... 35 grams. . . 31^ squares. 
 
 Cream, 40%l 7 ounces.. .14 tbsp. 
 
no STAEVATION TEEATMENT 
 
 TABLE XLII. 
 
 Protein, 77 grams Fat, 186 grams 
 
 Carbohydrate, 69 grams Calories, 2328 
 
 Beeakfast. 
 
 Bacon 100 grams. . . 4 slices 6 in. long. 
 
 Eggs 2 
 
 Bread 50 grams ... 2 slices, 3x2xi^ in. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Broth 6 ounces.. 
 
 Steak. 100 grams . 
 
 Turnips 140 grams . 
 
 Lettuce 25 grams . , 
 
 Bread 25 grams. . 
 
 Cream. 
 Tea. 
 
 1 glass or cup. 
 
 1 slice. 
 
 2 h. tbsp.H- 
 
 3 leaves. 
 
 1 slice, 3x2x% in. 
 
 Supper. 
 
 Cold veal 50 grams. , 
 
 Parsnips 200 grams . 
 
 String beans 100 grams. . 
 
 Cucumbers 100 grams. 
 
 Bread 25 grams . . 
 
 Cream. 
 Tea. 
 
 1 small slice. 
 4 h. tbsp. 
 
 2 h. tbsp. 
 2 h. tbsp. 
 
 1 slice, 3x2x1^ in. 
 
 Allow during day: 
 
 Butter. 30 grams ... 3 squares. 
 
 Cream, 40%'. 7 ounces.. .14 tbsp. 
 
OF DIABETES 
 
 111 
 
 TABLE XLIII. 
 
 Protein, 74 grams Fat, 176 grains 
 
 Carboliydrate, 71 grams Calories, 2220 
 
 Breakfast. 
 
 Egg 1 
 
 Bacon 100 grams ... 4 slices 6 in. 
 
 Parsnips 100 grams. . . 2 h. tbsp. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 long. 
 
 Dinner. 
 
 Broth 6 ounces. . 
 
 Chicken 100 grams. . . 
 
 Squash 50 grams. . 
 
 Turnips 140 grams. . . 
 
 String beans 100 grams . . . 
 
 Baked potato 100 grams . . 
 
 Butter. 
 Cream. 
 Tea. 
 
 1 glass or cup. 
 1 med. serving. 
 
 h. tbsp. 
 
 h. tbsp.+ 
 
 h. tbsp. 
 
 medium. 
 
 Supper. 
 
 Egg 1 
 
 Parsnips 100 grams. . . 2 h. tbsp. 
 
 Lettuce 25 grams ... 3 leaves. 
 
 Cucumbers 100 grams. . . 2 h. tbsp. 
 
 Bread 40 grams. . . 1 slice, 3x2x14 in- 
 Olive oil... 13 grams. . . 1 tbsp. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 20 grams 2 squares. 
 
 Cream, 40%l 7 ounces. . . 14 tbsp. 
 
112 STAEVATION TEEATMENT 
 
 TABLE XLIV. 
 
 Protein, 75 grams Fat, 180 grams 
 
 Carbohydrate, 71 grams Calories, 2250 
 
 Breakfast. 
 
 Bacon 100 grams. , 
 
 Egg 1 
 
 Asparagus 100 grams. . 
 
 Potato (boiled) ... 50 grams . , 
 
 Butter. 
 
 Cream. 
 
 Tea. 
 
 DiNNEB. 
 
 Steak.. .'. 100 grams. . 
 
 Potato (boiled) . . .100 grams. . 
 
 Spinach.. 100 grams. , 
 
 Cauliflower 120 grams. 
 
 Butter. 
 Cream. 
 Tea. 
 
 4 slices 6 in. long. 
 
 2 h. tbsp. 
 1 very small. 
 
 1 small serving. 
 
 1 medium. 
 
 2 h. tbsp. 
 
 2 h. tbsp.+ 
 
 Supper. 
 
 Egg 1 
 
 Cottage cheese 50 grams.. 
 
 Lettuce 100 grams. . 
 
 Carrots 100 grams. . 
 
 Bread 35 grams . 
 
 Butter. 
 Cream. 
 Tea. 
 
 . IVaxiyaxiya in. 
 
 .10 leaves. 
 
 . 2 h. tbsp. 
 
 . 1 med. thin slice. 
 
 Allow during day: 
 
 Butter. 20 grams. . . 2 squares. 
 
 Cream, 40%'. 7 ounces.. .14 tbsp. 
 
or DIABETES 
 
 113 
 
 TABLE XLV. 
 
 Protein, 99 grains Fat, 225 grams 
 
 Carbohydrate, 101 grams Calories, 2880 
 
 Breakfast. 
 
 Oranges 200 grams. . . 2 small. 
 
 Bacon 75 grams ... 3 slicfes. 
 
 Eggs 2 
 
 Bread 35 grams. . . 1 med. slice. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Lamb chop 100 grams . 
 
 Peas 100 grams. 
 
 Olives 50 grams. 
 
 Almonds 50 grams . 
 
 Bread. 25 grams . 
 
 Butter.' 
 
 Creaih. 
 
 Tea. 
 
 Supper. 
 
 Salmon 100 grams. 
 
 Salad : 
 
 Lettuce 25 grams . 
 
 Fresh tomato. . . 100 grams . 
 
 Mayonnaise...... 21 grams. 
 
 American cheese . . 25 grams . 
 Bread. 40 grams. 
 
 Allow during day: 
 
 Butter. 40 grams. 
 
 Cream, 40% 6 ounces. 
 
 . 1 chop. 
 . 2 h. tbsp. 
 .13 small olives. 
 . 26 small almonds. 
 . 1 slice, 3x2x1^ in. 
 
 , 1 average helping. 
 
 . 3 leaves. 
 . 1 medium. 
 . 1 tbsp. 
 
 11/^x1x1 in. 
 . 1 slice, 
 
 3x3V2xy2in. 
 
 . 4 squares. 
 .12 tbsp. 
 
114 STAEVATION TEEATMENT 
 
 TABLE XL VI. 
 
 Protein, 101 grams Fat, 235 grams 
 
 Carbohydrate, 101 grams Calories, 3010 
 
 Bkeakfast. 
 
 Grape fruit 100 gram^. . .l^ small. 
 
 Eggs 2 
 
 Bread 50 grams. . . 2 slices, 3x2xi/^ in. 
 
 Butter. 
 Cream. 
 Coffee. 
 
 Dinner. 
 
 Chops 200 grams ... 2 small. 
 
 Potato 75 grams. . . 1 medium or li/^ 
 
 tbsp. of mashed. 
 
 Lettuce 50 grams ... 5 leaves. 
 
 Bread 25 grams. . . 1 slice, 3x2xi/^ in. 
 
 Walnuts 25 grams ... 5 whole walnut 
 
 French dressing : meats. 
 
 Oil 26 grams. . . 2 tbsp. 
 
 Vinegar 
 
 SUPPEE. 
 
 Cold chicken 50 grams. . . 1 small slice. ■ 
 
 Egg 1 
 
 Bread 25 grams ... 1 slice, 3x2x1^ in. 
 
 Celery 50 grams. . . 3 stalks 4% in. 
 
 long. 
 
 Peach 100 grams ... 1 peach. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter. 50 grams. . . 5 squares. 
 
 Cream, 40% 6 ounces. ...12 tbsp. 
 
OF DIABETES 115 
 
 TABLE XLVII. 
 
 Protein, 99 grams Fat, 228 grams 
 
 Carbohydrate, 126 grams Calories, 3043 
 
 Breakfast. 
 
 Lamb chop 100 grams ... 1 chop 
 
 Eggs 2 
 
 Bread 50 grams. . . 2 slices, 
 
 Butter. each 3x2x1/2 ^^■ 
 
 Cream. 
 
 Coffee. 
 
 Dinner. 
 
 Steak 100 grams ... 1 small serving. 
 
 Potato. 200 grams ... 2 small ones. 
 
 Cabbage 100 grams ... 2 h. tbsp. 
 
 Bread 25 grams. . . 1 slice, 3x2x1/^ in. 
 
 Butter. 
 Tea. 
 
 Custard or ice cream, using part of cream, and one- 
 half egg (extra). 
 
 SUPPEE. 
 
 Bacon 100 grams. . . 4 slices. 
 
 Egg 1 
 
 Peas 100 grams ... 2 h. tbsp. 
 
 Beets 100 grams ... 2 h. tbsp. 
 
 Peach (as 
 
 purchased) 100 grams... 1 peach. 
 
 Bread 25 grams ... 1 slice, 3x2x1/^ in. 
 
 Butter. 
 Cream. 
 Tea. 
 
 Allow during day: 
 
 Butter 50 grams. . . 5 squares. 
 
 Cream, 40% 6 ounces... .12 tbsp. 
 
116 STARVATION TREATMENT 
 
 TABLE XLVIII. 
 
 Protein, 101 grams Fat, 292 grams 
 
 Carbohydrate, 150 grams Csulories, 3744 
 
 Breakfast. 
 
 Grape fruit 300 grams. 
 
 Bacon 75 grams. 
 
 Eggs 2 
 
 Bread 35 grams. 
 
 Butter. 
 Cream. 
 Tea. 
 Sugar. 
 
 Breakfast. 
 
 Lamb chop 100 grams. 
 
 Peas 100 grams . 
 
 Lettuce. 25 grams. 
 
 Fresh tomato 100 grams . 
 
 Mayonnaise 21 grams. 
 
 Bread 25 grams . 
 
 Butter. 
 Tea. 
 
 1 medium. 
 3 slices. 
 
 1 medium slice. 
 
 chop. 
 
 h. tbsp. 
 
 leaves. 
 
 medium. 
 
 tbsp. 
 
 slice, 3x2x1^ in. 
 
 Supper. 
 Cold roast beef... 100 grams.. 
 
 Olives 50 grams . . 
 
 Almonds 20 grams . 
 
 Cream cheese 50 grams . . 
 
 Bread 40 grams . 
 
 Butter. 
 Cream. 
 Tea. 
 
 . 1 slice (large). 
 .13 small olives. 
 
 . lYzxlYzxlVz in. 
 . 1 slice, 
 
 3x3y2xy2 in. 
 
OF DIABETES 117 
 
 Allow during day: 
 
 Butter. 50 grams ... 5 squares. 
 
 Cream, 40%' 5 ounces... 10 tbsp. 
 
 Sugar 40 grams ... 4 h. tbsp. 
 
 Tea. 
 Butter. 
 
 Dr. Edwin A. Locke's book of food values has been 
 of much value in making up these diets. 
 
 The following shows the successive steps in building 
 up a diet for a patient who starved six days before 
 becoming sugar-free : 
 
 Day 
 
 
 Grams 
 Protein 
 
 Grams 
 Fat 
 
 Grams 
 Carbohydrate 
 
 Total 
 Calories 
 
 1.... 
 
 ... 2 
 
 + 
 
 5 
 
 30 
 
 2.... 
 
 . ... 15 
 
 12 
 
 4 
 
 189 
 
 3.... 
 
 . ... 23 
 
 18 
 
 8 
 
 294 
 
 4.... 
 
 ...36 
 
 30 
 
 11 
 
 471 
 
 5.... 
 
 ...18 
 
 48 
 
 9 
 
 560 
 
 6.... 
 
 ...51 
 
 44 
 
 17 
 
 688 
 
 7.... 
 
 ...52 
 
 51 
 
 15 
 
 750 
 
 8.... 
 
 ...46 
 
 51 
 
 19 
 
 740 
 
 9.... 
 
 ...49 
 
 78 
 
 20 
 
 1008 
 
 10. . . . 
 
 ...50 
 
 101 
 
 21 
 
 1230 
 
 11.... 
 
 . ... 49 
 
 123 
 
 19 
 
 1422 
 
 12.... 
 
 . . . Starved because 
 
 sugar came 
 
 through 
 
 13.... 
 
 ...15 
 
 12 
 
 3 
 
 185 
 
 14. . . . 
 
 ...34 
 
 32 
 
 10 
 
 478 
 
 15.... 
 
 ...53 
 
 100 
 
 15 
 
 1208 
 
 Patient discharged with advice as to diet. The 
 corresponding menus for the above are as follows : 
 
118 STAEVATION TEEATMENT 
 
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 119 
 
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 STAEVATION TEEATMENT 
 
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OF DIABETES 125 
 
 FOOD VALUES. 
 
 An estimate of the quantity or bulk of food may be 
 of assistance or interest. There is so much variation 
 in the size of tablespoons or what may be termed 
 either rounding or heaping tablespoons that it must 
 be remembered that we can only estimate. Patients 
 who are instructed how to feed themselves on leaving 
 the hospital are cautioned carefully to take about the 
 quantity of an article of food they have been served 
 while in the hospital when the diet is weighed. Any 
 written advice is always given in quantities known to 
 be under the carbohydrate or protein tolerance of the 
 patient. However, if they will boil the vegetables and 
 change the water at least twice, so much carbohydrate 
 is removed that it is quite possible for them to obtain 
 a comfortable bulk and still take in very small quanti- 
 ties of carbohydrate. 
 
 100-Geam Portions. 
 
 Asparagus — 8 or 9 stalks 4 inches long. 
 
 Beans (string) (cut in small pieces) 3 heaping table- 
 spoons. 
 
 Bacon — 4 slices 6 inches long, 2 inches wide.* 
 
 Cabbage (cooked) — 3 heaping tablespoons. 
 
 Cauliflower — 3 rounding tablespoons. 
 
 Celery — 6 pieces 4% inches long, medium thickness. 
 
 Cheese — a piece 4 inches by 1% inch by 1 inch. 
 
 Cucumbers — 12 slices Ys inch thick, ^ inch in diam- 
 eter. 
 
 Greens (spinach, kale, etc.) — 2 heaping tablespoons. 
 
 Lettuce — 10 to 12 medium-sized leaves. 
 
 Onions — 2 onions, size of an egg. 
 
 Olives — ^25 small olives. 
 
 * Bacon loses about half of Its fat content when cooked. 
 
126 STAKVATION TEEATMENT 
 
 Peas — 3 rounding tablespoons. 
 Potatoes (baked) — 1 small potato, size of egg. 
 Potatoes (mashed) — -2 rounding tablespoons. 
 Sardines — ^28 sar^es= 1 small box. 
 Salmon — ^^ can (almost). 
 Tomatoes — ^2^^ heaping tablespoons. 
 Tomatoes — fresh, one medium sized tomato, 2 inches 
 in diameter. 
 
 Other Weights. 
 
 1 tablespoon olive oil = 13 grains 
 
 1 tablespoon mayonnaise =21 
 
 1 thin slice of bread (baker's loaf) = 25 
 
 1 medium sized orange = 150 
 
 1 peach = 125 
 
 1 medium sized apple = 150 
 
 y2 small grape fruit * = 150 
 
 1 medium sized lamb chop with bone ^ 100 
 1 medium sized slice cold tongue ^ 25 
 
 1 slice tenderloin steak 1 in. thick == 100 
 
 1 average helping of fish = 100 
 
 1 average helping of butter = 10 
 
 1 average sized egg = 50 
 
 1 average helping of cooked green vege- 
 tables such as spinach, cabbage, 
 cauliflower, asparagus, etc. (2 table- 
 spoons)* = 100 " 
 1 average helping boiled cereal = 100 " 
 1 potato, size of large egg = 100 " 
 
 * It ia not trae that all the vegetables weigh the same, but for the sake 
 of Bimplicity in most of the diets it has been reckoned that two heaping 
 tablespoons of any one of the "5%" vegetables weighs 100 gm. 
 
OF DIABETES 127 
 
 The following food values are taken from Locke's 
 Abstract of Atwater and Bryant's Bulletin No. 28, 
 1906, United States Department of Agriculture. 
 
 Fractions of per cents, have been left off in order 
 to make the use of the table more simple, and the 
 values given will be found quite accurate enough for 
 clinical purposes. 
 
 Food Stuffs. Quantity. Protein. 
 
 Baw. Orams. 
 
 Meat. 
 
 Beef 100 gms. 22 
 
 Chicken " " 32 
 
 Bacon (raw) " " 10 
 
 Fish. 
 
 Fish (average) " " 20 
 
 Oysters " " 6 
 
 Eggs. 
 
 Eggs " " 13 
 
 Eggs 1 egg 7 
 
 Dairy Products. 
 
 Butter lOOgms. 1 
 
 Cheese (American) .. " " 28 
 
 Cheese (Neufchatel).. " " 19 
 
 Milk (whole) " " 3 
 
 Milk (whole) Iqt. 30 
 
 Milk (skim) 100 gms. 3 
 
 Milk(skim) Iqt. 31 
 
 Cream (gravity) 100 gms. 3 
 
 Cream (gravity) 1 pt. 12 
 
 Cereal Products. 
 Oatmeal (cooked) .... 100 gms. 3 
 Rice (cooked) " " 3 
 
 Fa*. 
 Grams. 
 
 Oarbo- 
 bydntte. 
 Orams. 
 
 Total 
 Calo- 
 ries. 
 
 28 
 
 
 350 
 
 4 
 
 
 168 
 
 64 
 
 
 636 
 
 7 
 
 
 147 
 
 1 
 
 3 
 
 46 
 
 12 
 
 
 165 
 
 6 
 
 
 84 
 
 85 
 
 
 795 
 
 35 
 
 2 
 
 448 
 
 27 
 
 2 
 
 337 
 
 4 
 
 5 
 
 70 
 
 36 
 
 45 
 
 642 
 
 0.3 
 
 5 
 
 35 
 
 3 
 
 46 
 
 343 
 
 16 
 
 5 
 
 181 
 
 73 
 
 23 
 
 822 
 
 0.5 
 
 12 
 
 66 
 
 0.1 
 
 24 
 
 112 
 
128 
 
 STAEVATION TEEATMENT 
 
 Food Stu£9. 
 Baw. 
 
 Quantity. 
 
 Macaroni (cooked). 
 
 Bread 
 
 Soda crackers 
 
 Cake (average) 
 
 Protein. 
 Orams. 
 
 3 
 
 9 
 
 10 
 
 6 
 
 Fat. 
 Qrama. 
 
 0.1 
 
 1 
 
 9 
 9 
 
 Vegetables. 
 
 Asparagus (canned) . 100 gms. 2 
 
 Beans (dried) " " 22 
 
 Beans (string) fresh 
 
 cooked " " 1 
 
 Beats (cooked) " " 2 
 
 Cabbage (raw) " " 2 
 
 Carrots (raw) " " 1 
 
 Cauliflower (raw) .. . " " 2 
 
 Celery (raw) " " 1 
 
 Com (green) " " 3 
 
 Cucumbers (raw).. . . " " 0.8 
 
 Lettuce (raw) " " 1 
 
 Mushrooms (raw) " " 3 
 
 Onions (raw) " " 1 
 
 Peas (dried) " " 24 
 
 Peas (green, raw) ..." " 7 
 
 Potatoes (white) << " 2 
 
 Potatoes (sweet) " "' 2 
 
 Spinach " " 2 
 
 Squash " " 1 
 
 Tomatoes " " 0.9 
 
 Turnips. " " 1 
 
 Carbo- 
 hydrate. 
 Grams. 
 
 24 
 53 
 73 
 63 
 
 1 
 2 
 
 1.0 
 
 0.1 
 
 0.3 
 
 0.4 
 
 0.5 
 
 0.1 
 
 1 
 
 0.2 
 
 0.3 
 
 0.4 
 
 0.3 
 
 1 
 
 0.5 
 
 0.1 
 
 0.7 
 
 0.3 
 
 0.5 
 
 0.4 
 
 0.2 
 
 3 
 59 
 
 2 
 
 7 
 
 6 
 
 9 
 
 5 
 
 3 
 
 20 
 
 3 
 
 3 
 
 7 
 
 10 
 
 62 
 
 16 
 
 18 
 
 27 
 
 3 
 
 9 
 
 4 
 
 8 
 
 Total 
 Oalo- 
 liee. 
 
 112 
 264 
 424 
 367 
 
 30 
 350 
 
 22 
 
 37 
 35 
 45 
 33 
 17 
 
 103 
 17 
 19 
 45 
 48 
 
 362 
 99 
 83 
 
 125 
 23 
 46 
 24 
 39 
 
 The values for all the vegetables are calculated from 
 the roM vegetables. 
 
 Fruits. 
 
 Apples (edible por- 
 tion) 100 gms. 0.4 0.5 14 64 
 
 Bananas (edible 
 portion) " " 1 0.6 22 100 
 
OF DIABETES 
 
 129 
 
 Garbo- Total 
 
 Food Stuffs. Quantity. Protein. Fat. hydrate. Oalo- 
 
 Baw. Grams. Orams. Grams. ries. 
 
 Blackberries " " 1 
 
 Cherries " " 0.1 
 
 Cranberries 100 gms. 0.4 
 
 Curraiits " " 1 
 
 Figs (dried) " " 4 
 
 Grapes. " " 1 
 
 Huckleberries. " " 0.6 
 
 Lemon juice " " 
 
 Muskmelons (edible 
 
 portions) " " 0.6 
 
 Oranges (edible jror- 
 
 tion) " " 0.8 
 
 Peaches (edible por- 
 tion) " " 0.7 
 
 Pears (edible por- 
 tion) " " 0.6 
 
 Prunes (dried) " " 2 
 
 Eaisins (dried) " n 2 
 
 Pineapples " " 0.4 
 
 Plums (edible por- 
 tion) " " 1 
 
 Easpberries " " 1 
 
 Strawberries " " 1 
 
 "Watermelons " " 0.4 
 
 1 
 1 
 0.6 
 
 0.3 
 1 
 
 11 
 15 
 10 
 13 
 74 
 14 
 0.6 16 
 10 
 
 9 
 
 0.2 11 
 
 0.1 9 
 
 0.5 14 
 
 73 
 
 3 76 
 
 0.3 10 
 
 20 
 
 12 
 
 0.6 7 
 
 0.2 7 
 
 59 
 71 
 48 
 57 
 323 
 71 
 74 
 41 
 
 39 
 
 50 
 
 41 
 
 65 
 30^ 
 348 
 
 45 
 
 86 
 53 
 38 
 32 
 
 Nuts. 
 
 Almonds 100 gms. 21 54 17 658 
 
 Chestnuts " " 6 5 42 243 
 
 Peanuts (edible por- 
 tion) " " 25 38 24 554 
 
 "Walnuts " " 18 64 13 722 
 
 Miscellaneous. 
 
 Chocolate 100 gms. 
 
 "Whiskey. 50 c.c. 
 
 Lager beer 250 c.c. 
 
 13 48 30 623 
 43% alcohol 152 
 4.5% alcohol 130 
 
130 STAEVATION TEEATMENT 
 ADDITIONAL DATA. 
 
 Carbo- Calo- 
 Piotein. Pat. hydrate. ries. 
 
 Baeon (raw) 4 slices, 6 in. 
 
 long 2 in. wide 10 64 636 
 
 Baeon (cooked) 4 slices, 6 in. 
 
 long, 2 in. wide 10 32 338 
 
 to 46 to 468 
 
 Beef (roast), 1 slice, 4V^x 
 
 11/2 xi/s in 6 7 89 
 
 Egg, 1 medium size, 50 gms. 7 6 84 
 
 Oysters, 6 large 6 1 3 46 
 
 Butter, 114 in- cube (25 
 
 gms.), 21 195 
 
 Cheese (Neufchatel) 1 cheese 
 
 214 X IVa X 11^ in 16 23 1 284 
 
 Cream (gravity — "16%l"), 
 
 1 glass, 7 02 5 32 10 359 
 
 Milk (whole), 1 glass, 7 oz.. . 6 8 9 136 
 
 Bread, 1 slice, 3 x 3^/^ x 1^ in. 
 
 (30 gms.) 3 .5 16 81 
 
 Uneeda Biscuit (1) 1 .5 4 20 
 
 Eice (boiled), 1 tablespoon, 
 
 (50 gms.) 1+ 12 56 
 
 Oatmeal (boiled), 1 table- 
 spoon, (50 gms.) 1+ + 6 33 
 
 Potato (size of large egg), 
 
 100 gms 2+18 83 
 
 "5%i" vegetables (uncooked) 
 
 1 tablespoon 2.5 10 
 
 "5%" vegetables (boiled 
 
 once) 1 tablespoon 1.7 7 
 
 "5%" vegetables (boiled 
 
 thrice) 1 tablespoon 1 4 
 
 Grape fruit as purchased (1 
 
 small) 300 gms 2 30 131 
 
 Orange as purchased (1 me- 
 dium) 150 gms 1 13 57 
 
OF DIABETES 
 
 131 
 
 Protein. Fat. 
 
 Englisli walnuts (6 whole 
 
 meats) 20 gms 4 
 
 Almonds (10 small) 10 gms. 2 
 Peanuts (as purchased) 15 
 nuts 6 
 
 12 
 
 Carbo- 
 liydrate. 
 
 Oalo- 
 ri€a. 
 
 140 
 63 
 
 33 
 
 All of these values are approximate. The follow- 
 ing vegetables may he considered as falling into the 
 "5%" group: Lettuce, string heans, spinach, cab- 
 bage, Brussels sprouts, egg plant, cauliflower, toma- 
 toes, asparagus, cucumbers, beet greens, chard, celery, 
 Sauerkraut, ripe olives, kale, rhubarb, dandelions, en- 
 dive, watercress, pumpkin, sorrel, and radishes. As 
 these various vegetables contain from 3 to 7% carbo- 
 hydrate, it will be seen that the value of 2^ grams 
 carbohydrate for 1 tablespoonful of these vegetables 
 raw, and 1 gram for the same amount thrice boiled, 
 is not accurate, but it is near enough for practical 
 purposes. 
 
PRESS OF 
 
 JAMAICA U, I o J PRINT! NO 
 
 COMPANY 
 BOSTON, MASS.