~Method of Administering Diet.~--For this reason it is no longer the custom to stuff the patient in an effort to overcome the inevitable tissue waste, since such treatment in many cases defeats the end for which it was intended, bringing on acute indigestion, or at times diarrhea, which might readily cause a greater loss of body weight than could possibly be produced by the surplus food given. ~Adjusting the Diet.~--More and more is it coming to be understood that the diet must be adjusted to suit the individual. Three wholesome meals a day are insisted upon, with lunches given between the morning and midday meal and during the course of the afternoon. Many patients are found to sleep better after they have partaken of a light lunch, consisting of hot milk, malted milk, or like beverages and crackers, so that this third meal is added to the other five. In this way the individual suffering with tuberculosis is assured of an efficient diet to meet the needs of the body without overburdening the digestive apparatus or overtaxing the excretory organs. The increased metabolism taking place in such patients, due both to the specific bacteria and to the febrile condition, is, as far as possible, provided for. ~Schedule of Diets.~--The following dietary regime may be useful in formulating menus for tubercular patients: BREAKFAST Fruits. 5 oz. cereals with cream. 1 or 2 eggs, simply prepared to prevent indigestion. 2 slices of bacon, ham; fish cake or chop. 2 slices of toast or crusty rolls with butter. Coffee, tea, or cocoa, with or without cream.[104] LUNCH Vegetable or cream soups. Cold meat, lamb chops, oysters, or fish. Baked white or sweet potato. 1 green vegetable,--greens, cabbage, spinach, or string beans. Stewed fruit or baked apple. Rice or tapioca pudding. Tea. Bread and butter. At the end of the meal one glass containing two-thirds milk and one-third cream. If the latter disturbs the digestion reduce the amount temporarily, or add one-half the contents of a tube of peptonizing powder, or one-quarter of a glass of limewater. DINNER Meat, lamb, mutton, chicken, duck, game, or fish. Mashed or creamed potatoes. 1 or 2 green vegetables. Simple salads. Simple desserts consisting of puddings, custards, wine or fruit jellies, ices or ice cream, sponge cake or angel food cake. The milk and cream is taken at the end of the meal as directed above. LUNCHES 11 A.M., 4 P.M., 9 P.M., consisting of milk, malted milk, junket, buttermilk, albumenized broth, albumenized fruit juices, cream, egg, and vichy, eggnogs, served with crackers or sponge cake; cereal gruels and raw eggs taken with water, milk, or sherry may likewise form a part of this diet, since the nourishment in them is both concentrated and palatable.