7 A.M. Oatmeal gruel, 4 oz., 2 oz. cream. 9 A.M. Orange eggnog. 11 A.M. Malted milk chocolate (3 oz. milk, 3 oz. water). 1 P.M. Clam broth (milk), 6 oz. 3 P.M. Milk shake, 4 oz.; 2 oz. cream. 5 P.M. Cornmeal gruel, 4 oz.; 2 oz. cream. 7 P.M. Hot cocoa, 6 oz. 9 P.M. Hot malted milk. 12 M. Hot milk, 4 oz.; 2 oz. cream. 4 A.M. Hot milk, 4 oz.; 2 oz. cream. Furnishing approximately 1460 calories. The two night feedings may be omitted if patient is asleep. These diets will be seen to be below the maintenance requirements in health, but the need for care in preventing gastro-intestinal disturbances makes it safer to have it so for a few days, especially if the elevation of temperature is great. After the temperature becomes normal the following foods may be added to the diet: ~Soft or Convalescent Diet.~--Cream soups, soft-cooked, creamed, or poached egg, soft or baked custard, junkets, egg, cocoa, or plain vanilla ice cream, soft toast, milk or cream, buttered toast, cereals, gelatin jellies, fruit, wine, or meat jellies, vegetable purees, baked white potato, apple sauce, baked apple, fruit whip, blanc-mange, broiled lamb chops, beefsteak, or chicken, sweetbreads, broiled or creamed brains. ~Sample Menus.~--The following menu is a sample convalescent dietary: BREAKFAST 7:30 A.M. Cream of wheat 3 oz., cream 1 oz. 1 soft-cooked or poached egg. 1 slice of toast buttered. 6 oz. cocoa or milk flavored with coffee. 2 tablespoonfuls of strained prune pulp with 2 oz. cream. 10:30 A.M. Albumenized orange juice. DINNER 12:30 P.M. Cream of pea soup, 6 oz. 1 baked potato with butter. 1 slice of buttered toast. 1 cup of cocoa or 1 glass of milk or buttermilk. 3:30 P.M. Ginger ale and milk, 3 oz. each. SUPPER 6 P.M. 2 slices of buttered toast moistened with 4 oz. milk and 2 oz. cream. 1 soft-cooked egg or 3 tablespoonfuls of well-cooked cereal or 2 tablespoonfuls of boiled rice. 2 tablespoonfuls of apple sauce served with 1 tablespoonful of cream. 1 cup of cocoa, malted milk, whole milk, or buttermilk. 9 P.M. 4 oz. hot milk, 2 oz. cream, or 1 cup of cocoa or malted milk. The return to normal diet is made with caution that the digestion of the patient may not be upset or the temperature raised again by over-feeding. ~Energy Requirements.~--In fevers of short duration it is not difficult to regulate the amount of food necessary for the maintenance of the patient, since the body will, as a rule, adjust itself when the cause of the fever has been removed. At times, however, it is necessary to make an effort to tempt the appetite of the patient when convalescence is established, that recovery may be made more rapid and complete.