Inasmuch as the primary cause of stomach catarrh is supersecretion of hydrochloric acid, an abundance of pure water should be drunk at meals and also between meals. BREAKFAST A cup of hot water Egg whites, whipped, mixed with lukewarm milk; drink slowly Drink a cup of hot water about 11 a. m. LUNCHEON A cup of hot water A green salad or one fresh vegetable A new potato, baked; serve with butter Rice, simmered over night; serve with rich milk Half a cup of water at close of meal Drink a cup of hot water about 4 p. m. DINNER A cup of hot water Two fresh vegetables A new potato, baked Bran gems, with butter An egg, or a very small portion of either tender fish or chicken Mastication must be perfect. Bread, flour, and cereal products should be omitted, with the exception of a very limited quantity of thoroughly cooked rice and wheat bran. Sweets, desserts, tea, coffee, all sedative and stimulating beverages, and drugs and narcotics should be omitted. Water should be drunk copiously both at meals and between meals. SUMMER MENU _STOMACH AND INTESTINAL CATARRH_ BREAKFAST A bit of subacid or non-acid fruit--pear, peaches, plums, or melon Whipped eggs, using an excess of whites An extremely ripe banana, baked, eaten with very little thin cream LUNCHEON A green salad with nuts Tender corn or string beans A baked sweet or a white potato DINNER A salad with grated nuts--no dressing One or two fresh vegetables--corn, peas, beans, carrots A baked white potato A whipped egg, or fish, if engaged in manual labor A very ripe peach or a melon FALL MENU _STOMACH AND INTESTINAL CATARRH_ BREAKFAST A melon or a very ripe peach Two or three glasses of fresh milk, taken slowly Half a cup of wheat bran, cooked LUNCHEON A very small portion of green salad, with grated nuts Tender corn, lima beans, or lentils DINNER A green salad, with grated nuts Stewed pumpkin or squash Corn, carrots, or parsnips A baked potato or baked beans WINTER MENU _STOMACH AND INTESTINAL CATARRH_ BREAKFAST A pint of junket One whipped egg LUNCHEON Vegetable soup Boiled onions, carrots, or turnips An egg or a small portion of tender fish A baked potato DINNER Choice of the following cooked in a [B]casserole dish: _a_ Cauliflower, cabbage, or Brussels sprouts _b_ Carrots, parsnips, or turnips A baked potato A vegetable salad with ripe olives and nuts [B] For cooking en casserole, see p. 671. MENUS FOR FERMENTATION SPRING MENU _FERMENTATION--INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON TONGUE_ BREAKFAST A glass of cool water Three or four egg whites and one yolk, whipped; sweeten slightly; add half a glass of milk Gelatin, without fruit, or two extremely ripe bananas baked in a casserole dish LUNCHEON