their pleasure. Invalids wash themselves, or are washed with the aid of
bowls. Convalescents wash at the taps supplied for their use.

The latrines are on the Turkish plan, with automatic water-flush, and
discharge into the town drainage.

_Food._--The hospital management employs a contractor to do the
provisioning. The food is prepared in the kitchen by 4 Egyptian
employes. The dietary of the Turkish soldiers differs somewhat from that
of the German and Austrian prisoners, in order to suit the palates of
each. For example, the Turks prefer flat loaves, which are baked for
them; while European prisoners get what is called English bread,
toasted. Bulgarian curdled milk is prepared for dysentery patients, and
the English doctors testify to its good effects.

An ice-box in each pavilion keeps such provisions as must stay there
quite fresh. The diet for invalids is divided into full diet and milk
diet.

1. FULL DIET.
_Breakfast_: Bread; milk.
_Lunch_: Meat stew; vegetables; rice; bread.
_Supper_: Bread; soup; rice; milk.
_Extra, when ordered_: Chicken; pigeon; rabbit; butchers'
meat; lemons; eggs; cheese; curdled milk.

2. MILK DIET.
_Breakfast_: Bread; milk.
_Lunch_: Soup; bread; milk; rice.
_Supper_: Bread; milk; sugar.

The quantities of food allowed to invalids are given below:

_Diet for
_Ordinary _Milk Fever
Diet. Diet. Patients.
grm._ grm._ grm._

Native bread (baladi) 937 625
Beef 115 100
Vegetables 120
Rice 115 50
Milk 200 800 1,200
Fat 20
Sugar 20 25
Salt 15 5
Pepper 3 1
Onions 20
Tomatoes 10

We examined all these provisions and found them to be excellent in
quality.

_Sickness._--Sick prisoners are transferred from the camps to the
hospital in specially fitted motor vehicles. The English doctors without
exception praise the patience and brave endurance of pain shown by the
Turkish prisoners. The cases treated in the hospital up to January 2,
1917, the date of our visit, are analysed below.