able. If all hot reasoning is avoided and little salt and
sugar are used, no thirst will be felt. Coffee, tea, beer, wine and
other alcoholic drinks are to be avoided because they consume oxygen,
such as also do thin soups, lemonade, malt coffee, and other beverages
of slight food value.

_Breakfast_: In summer, a glass of cold milk, sweet or sour, and with
it strawberries, huckleberries, cherries, or other fruit in season; in
winter milk or cocoa, oatmeal porridge with bread (whole wheat, whole
rye), or something similar. When the bowels are sluggish, take a little
fruit on rising in the morning and at bedtime.

_Dinner_: Cereals, rice, macaroni, dumplings and eggs, with fresh
greens, spinach, fresh peas, fresh beans, cauliflower, all varieties of
cabbage, cucumbers, pumpkins and squashes. Root vegetables are not
excluded. Celery and parsnips alone interfere with the renewal of blood.
They ought not to be eaten frequently.

_Afternoon Lunch_: Fruit, milk or one cup only of weak cocoa. If the
appetite is good, omit this meal.

_Supper_: Every day, if possible, some fresh greens seasoned with lemon
juice, particularly cresses, lettuce, endive, spinach and red cabbage,
with puddings of meal or eggs. Sour milk with fruit and mild cheese, may
be taken for a change. In winter, thick soup or porridge with fruit,
preferably apples and huckleberries. Also an apple at bedtime.

Anaemic people commonly have no wish for meat. They force themselves to
eat it in the belief that only on a meat diet is it possible for them to
become strong. They would do better to follow their inclination and
refrain from it altogether. They regain health faster on a purely
vegetable diet, one special reason being that the digestion is less
burdened.

Fattening, combined with rest and rational remedies, like
Dech-Manna-Diet, are the best means of curing anaemia.

The deficient appetite must be stimulated through tastefully prepared
dishes and much variety. The patient will thus unconsciously be induced
to take more food. Delicacies and dainty dishes foster pleasure in
eating, and a little food between the principal meals will help to make
up the necessary amount. Spinach, also egg omelettes filled with
spinach, puddings, groat, oatmeal, light dishes prepared with plenty of
eggs, sugar, butter and milk, also roasted meat if desired are the best
articles of food for anaemic patients. Drinks that are recommended are:
strong malt extracts, butterm