properties of these substances.

~Water as a Stimulus to Gastric Secretion.~--Water is exceedingly
stimulating to the acid secreting cells of the stomach, hence it is
advisable to limit the amount of water taken by mouth, allowing the
patient just enough to wash out the mouth without swallowing any. The
thirst is relieved by saline enemas.

It has been found, in many cases of gastric ulceration, especially
those accompanied by hemorrhage, that glucose gives better results
when used in rectal alimentation, than any other substance. The
strength of the solution varies from a five to a twenty-five per cent.
solution. The number of glucose enemas given each day must be
regulated by the physician. The method used is the same as in other
rectal feedings, the enema is given "high," and the flow regulated
(drip-method).

~Convalescent Diet.~--During the fourth week, if the pain and
discomfort are decreasing, soft-cooked or creamed eggs may be added to
the diet, together with thoroughly boiled rice, farina, cream of
wheat, wheatena and other finely ground wheat foods, wine or fruit
jelly, sweetened slightly, or by using a small amount of saccharin for
the purpose, junket and plain vanilla ice cream. At the end of the
fourth week a very small portion of meat may be given once a day. It
may be scraped raw beef spread upon toast or zwieback, or very lightly
broiled beefsteak, broiled lamb chop or chicken (breast only), or
boiled or broiled sweetbreads or brains. Spinach or green peas pressed
through a sieve are the first vegetables allowed. After these young
tender carrots and string beans may be given. Tea, coffee, and
chocolate are eliminated from the diet. Milk flavored with coffee or
cocoa may serve as a hot drink in the morning when the desire or need
for such a drink is manifested. Butter is the best form of fat to be
used in cases of gastric ulceration, but this must be given with the
greatest caution. In cases where this fat is used in the form of
cream, the amount must be cut down or entirely abandoned when there
are evidences of butyric fermentation. Buttermilk, koumiss, and other
fermented milk drinks are often found very satisfactory adjuncts to
the diet. These may be given between meals, or at meals they may be
substituted entirely for the milk when other foods are being given.
They are not sufficiently nourishing to take the place of the milk
diet otherwise. Albumenized orange juice and cream, egg and vichy may
b