the stomach in the nourishing
process._

To allay thirst, moisten the mouth with pure or carbonized water,
melting small pieces of ice on the tongue. Small sips of water either
lukewarm or cold, according to the condition of the stomach. Otherwise,
only introduce water by clyster--i.e.--injection, and if the stomach
cannot be disturbed for more than one or two days, introduce nourishing
substances by way of the rectum.

_Form II. Purely liquid nourishment, "soup diet."_

Consomme of pigeon, chicken, veal, mutton, beef, beef tea, meat jelly
(which becomes liquid under the influence of the heat of the body,)
strained soups or such as are prepared of the finest flour with water or
bouillon, of barley, oats, rice (thick soup), green corn, rye flour,
malted milk. All of these soups, with or without any additions, such as
raw eggs, either whole or the yolk only, if well mixed and not
coagulated, are easily digested.

_Form III. Nourishment which is not purely liquid, but partly
glutinous._

Milk and milk preparations (belonging to this group on account of their
coagulation in the stomach):

(a) Cow's milk, diluted and without cream, dilution with 1-2 to 2-3
barley water, rice water, lime water, vichy water, weak tea, or pure
water.

(b) Milk without cream, not diluted.

(c) Unskimmed milk.

(d) Cream, either diluted or undiluted.

(e) All of these milk combinations with an addition of yolk of egg,
well-mixed, whole egg, cocoa, also a combination of egg and cocoa.

Milk mush made of flour for children, arrowroot, mondanin, cereal flour
of every kind, especially oats, groat soups with tapioca or sago and
potato soup.

Egg,-raw, stirred, or sucked from the shell; or slightly warmed in a
cup; any of these, either with or without the addition of a little sugar
or salt.

Biscuit and crackers, softened or well masticated and salivated, taken
with milk, mush, etc.

_Form IV. Diet of the lightest kind, containing meat, but still mainly
glutinous._

Noodle soup, rice soup.

Mashed boiled brains or sweetbread, or puree of white or red roasted
meat, in soup.

Brains and sweetbread boiled.

Raw scraped meat (beef, ham, etc.)

Lean veal sausages, boiled.

Mashed potatoes prepared with milk.

Rice with bouillon or with milk.

Toasted rolls and toast.

_Form V. Light diet, containing meat in more solid form_:

Pigeon, Chicken boiled.

Small fish with little fat, such as brook or lake trout, boile