ing adjusted to the state of the
disease and the condition of the patient.

~The Karell Cure~ is one of the best known diet cures used in the
relief of acute nephritis. It consists of the giving of skimmed milk
three or four times a day in doses ranging from three to six ounces
for one week, at the end of which time, provided the stools remain
solid, an increase to two quarts a day is made.

~Constipation~ under the circumstances is a favorable symptom,
indicating as it does the agreement of the milk.

~Diarrhea~ as a result of gastro-intestinal disturbances has directly
the opposite indication. In these cases the milk must be reduced.
Karell advises the boiling of milk and relieving the constipation by
means of mild laxatives or enemas.

~Duration of the Karell Cure~ is from four to six weeks, after which a
gradual return to a normal diet is made.

~Hunger~ is apt to be prominent at this stage of the treatment and is
relieved during the second or third week by giving a small piece of
dry bread and milk, soup thickened with a cereal, once a day.

~Functional Kidney Tests~ are made to determine the character and
extent of the impairment of the functions of the kidneys. The diets
used in these tests contain definite amounts of certain diuretic
substances, and the analysis of the urine voided during the
twenty-four-hour period required by the test shows the nature of the
impairment and furnishes, in a measure, a means of determining the
amount of food and fluid which is safe for the patient to take. It
likewise shows the extent to which the restrictions in the salt and
proteins are necessary.

~Salt-free, or Salt-poor Diets~ are necessary in some cases. While
restriction in the amount of salt used in the preparation of food for
the nephritic patient is always advisable, if there is a tendency to
edema, the salt shaker should be left off the tray, and when there is
a definite amount of salt prescribed, it should be weighed or measured
for the day rather than for the meal, and the amount consumed recorded
after each feeding.

~Special Points~ for the nurse to remember are the necessity for an
early recognition of unfavorable symptoms--of instructing the patient
upon leaving her care in the need for keeping the size of the meals
small;--of the danger of indulging in alcoholic or other stimulating
beverages;--of eating highly spiced foods, or of eating anything which
may cause gastro-intestinal disorders.

She shou