am
soups, eggs, toast, cereals, custards, jellies and ice cream, and
later vegetable purees, broiled birds, chicken, lamb chops, and rare
beefsteak.

~Mixed Diet.~--The diet used in normal conditions and for those not
affected by any special food.

~Special Diets.~--Those designed to be used for certain pathological
conditions, such as scarlet fever, nephritis, etc. These diets are
classified as follows:

~Milk Diet.~--A diet in which milk is the sole article of food.

~Carbohydrate-free Diet.~--One in which the sugars and starches are
eliminated.

~Purin-free Diet.~--One in which the foods rich in purin bases are
eliminated. This is used in gout, arteriosclerosis, etc.

~Salt-free Diet.~--Diet in which sodium chloride (salt) is as far as
possible excluded. It is used in certain cases of nephritis when edema
is present.

~Nephritic Diet.~--A diet used in nephritis and diseases complicated
by nephritis (scarlet fever). In this diet the protein foods, meat in
particular, are restricted, milk being the exception.

~Diabetic Diet.~--A diet in which the carbohydrates are restricted or
eliminated.

~"Allen Treatment of Diabetes"~ consists chiefly of "starvation" for a
given period and a reeducation of the organs to a toleration for
carbohydrates.

~Emaciation Diets.~--Those containing a high percentage of fat-forming
foods, such as milk, cream, eggs, cereals, potatoes, etc., olive oil.

~Obesity Diets.~--Those containing as few of the fat-forming foods as
possible, such as cream, olive oil, potatoes, white bread, etc.,
pastry and desserts, candy and soda water, and containing lean meats,
fish or shellfish cooked and served without butter or other fats,
fresh or stewed fruit without sugar, green vegetables and salads
served without oil or other fats; one egg a day two or three times
a week, coffee and tea without sugar or cream, toasted gluten bread
(1 slice) without butter, saccharine substituted for sugar.

There are a number of other diets, but they come more or less under
the above heads.

THE TRAY

As the patient's tray assumes an important part of the daily regime,
it is necessary to give close attention to the arrangement and serving
of it. There are certain definite rules to observe: (1) The linen,
silver, glassware, china, and food must be absolutely clean. (2) The
tray must be sufficiently large not to appear crowded. (3) The
arrangement of the obligatory articles, such as salt and pepper,
silv