While superacidity is a true dis-ease, and may cause all the disorders shown on this chart, yet behind superacidity there is a parent cause, namely, wrong eating. In the light of these facts, it is obvious that a department of curative and remedial menus should constitute an important feature of this work. For each patient who came under the care of the author (over 23,000 in all), there was prescribed an average of six menus, covering a period of six weeks. Each patient was required to keep an accurate record of his or her diet, and the symptoms that developed after each meal. This record was either brought to the author in person, or sent to him through the mails. From this vast amount of data and clinical experience, the writer was enabled to select all the menus composing this volume, from those that had proved successful in the various disorders treated. This volume, therefore, is composed of only such menus as gave the desired results. It represents the refined experience of twenty years' active practise in Scientific Feeding. MENUS FOR SUPERACIDITY SPRING MENU _ABNORMAL APPETITE_ _SUPERACIDITY_ Abnormal appetite is caused by the surplus acid which is left in the stomach after digestion has taken place. This surplus acid causes irritation of the mucous membrane of both the stomach and the pylorus. The supersecretion of acid, in turn, is caused by overeating, by taking foods in combination which are chemically inharmonious, by sedative and intoxicating beverages, by tobacco, and by all stimulating drugs. The logical remedy, therefore, is to omit the use of these things, and to regulate the diet according to age, occupation, and chemistry, and to drink copiously of water both at meals and between meals. BREAKFAST Plain or flaked wheat, boiled very thoroughly; serve with butter, cream, and nuts A baked or broiled banana LUNCHEON Purée of pea soup, made from the pod Baked potatoes One egg, boiled two minutes, or lightly shirred DINNER Spinach or dandelion, cooked Boiled onions, peas, asparagus--any two of these A very small portion of tender fish (optional) A baked potato Gelatin or junket NOTE: For all cases of superacidity, see "Importance of Water-drinking," Vol. II, p. 434. SUMMER MENU _ABNORMAL APPETITE_ _SUPERACIDITY_ BREAKFAST A melon or extremely ripe peaches; melon preferred Two or three eggs, whipped; flavor with sugar and fruit-juice, and add half a glass of milk to each egg LUNCHEON A liberal portion of tender corn, with butter Half a glass of milk DINNER A green salad with grated nuts Any two fresh vegetables A very small portion of fish A small, baked potato Cantaloup Drink one or two glasses of water at each meal. FALL MENU _ABNORMAL APPETITE_ _SUPERACIDITY_ BREAKFAST