nts. Among these may be mentioned honey,
molasses, cauliflower, cabbage, spinach, and onions. If the honey and
molasses are poured on bran muffins or biscuits, on breakfast food, or
added as sweetening agents to cookies, they will be found particularly
valuable. Care must be taken, however, not to give too much of either
of these foods or they will disturb the digestion and do more harm
than good.

~Use of Salt Foods.~--Foods such as herring, caviar, anchovies, ham,
etc., on account of the salt they contain, exert a stimulating effect
upon the movements in the small and large intestines. Graham bread,
spread with brown sugar, molasses, or honey, makes an acceptable
addition to the meal of the majority of children and to that of many
adults.

~Fats and Mineral Oils.~--The use of fats is often recommended; olive
oil may be given in tablespoonful doses before breakfast and at night
or it may be served on vegetables and salads. If one or two
tablespoonfuls are taken at night and before breakfast, it may act as
a laxative. In many cases, however, this oil is completely absorbed in
the small intestine and hence there is none left to lubricate the
passage for the food mass. When vegetable oils do not prove
satisfactory, mineral oils may be substituted. These oils have
absolutely no fuel value and are not digested in the intestinal canal
but mix with the fecal mass, softening it and stimulating its passage
through the large intestine. There are certain individuals with whom
the mineral oils do not act as lubricants and instead of softening the
feces and lubricating the passage will slip through the intestinal
canal without carrying the feces along.

~Sample Diet Sheets.~--The following menus are suggested for the use
of individuals suffering with chronic constipation:

BREAKFAST

7 A.M. Orange juice and water.

8 A.M. 1 bran muffin with honey and cream.
1 or 2 slices of bacon.
Whole wheat biscuits.
A cup of coffee, cereal coffee, or hot milk (not boiled).

LUNCHEON

1 P.M. Casserole of beef made with lean beef.
Turnips and potatoes.
Graham bread or muffins and honey or preserves.
Milk or "hot water" tea.

DINNER

Tomato bouillon.
Roast lamb.
String beans.
Potatoes baked with jackets on.
Celery salad, dressed with plenty of oil and lemon juice.
Prune jelly with whipped cream.

BREAKFAST

Prunes and figs cooked together.
Slice of h