J.H. Salisbury

The foregoing descriptions of the results of continuous feeding upon one food at a time, with a view of determining what especial diseased states might be brought about by each food, in the human body, are sufficient to give a clear idea of the significance, scope and character of this painstaking work. To go through all my food experiments in detail would make this treatise far too voluminous to be read and studied, except as a work of reference. This would defeat my desire of getting it into the hands of as many students as possible in the opening of their career, directing their attention, as well as that of all earnest thinkers, whether in the profession or out of it, to the urgent necessity of dietetic reform, and to the real nature of most of our diseases, based as they are upon departure from dietetic laws indicated by the organic structure of man. 

I will state in this connection, that bread, rice, wheaten grits, hominy, tapioca, sago, potatoes, green peas, string beans, green corn, beets, turnips, squash, asparagus and the various meats, have each been fed upon exclusively and continuously by from four to six men at a time, for from seven to forty-five days. The results in all cases were recorded and tabulated as in the preceding experiments. Bread, rice, wheaten grits, hominy, sago, tapioca and potatoes have each been fed upon continuously for from forty to fortyfive days, before serious diseases and symptoms were produced. These foods are very similar in their action upon the human body, and cause like derangements and pathological states. They sustain the organism far better, and can be borne longer than any other vegetable aliment, before grave disturbances arise from their exclusive use. The diseased conditions and states finally induced by them are as follows : Flatulence, weak heart, oppressed breathing, singing in ears, dizzy head, headaches, lumbago, constipation lirst and afterwards chronic diarrhcBa ; tliickened large bowel, cold feet, numbness in extremities, and general lassitude and weakness. Were the exclusive feeding too long kept up, either consumption of the bowels, or lungs, or both may result ; or either locomotor ataxy, Bright's disease, diabetes, paresis, or fatty diseases of liver, spleen, or heart might be the final outcome. Also goitre, ovarian tumors, uterine fibroids, fibrous growths and fibrous consumption may be caused by such feeding in course of time. Green peas and string beans rank next to the seven foods above named in point of alimentary qualities. Green corn, turnips, beets and squash, cannot be subsisted upon for more than a very short period (when taken exclusively) before most unpleasant and more or less grave derangements ensue. Of all vegetables, asparagus is one of the most injurious when lived upon alone. Seven days is about as long as it would be safe to subsist upon this plant. The great efforts made by the kidneys to eliminate the asparagine, which overstimulates them, rapidly exhausts the vitality of the victim, and in a few days he is scarcely able to navigate. 

The experiments upon meat feeding showed that meats, and especially beef and mutton, can be subsisted upon without resulting in diseased states, for a much longer time than can the best vegetable products under the same conditions. The reason of this is that the first organ of the digestive apparatus — the stomach — is a meat-digesting organ. I have had patients afflicted with grave diseases, thrive and become perfectly well upon beef. Many of them have continued this as an exclusive diet from three to four years, before bringing breads and vegetables into their diet list. Good, fresh beef and mutton stand at the head of all aliments as foods promotive of human health.

Eggs, fish, pork, veal, chickens, turkeys and game come in merely as side dishes : they may be subsisted upon singly tor a limited time without bad results. All of these, however, if continued alone for too long a time, or if eaten in undue proportion constantly, may eventually produce meat dyspepsia, and various scorbutic conditions which are disagreeable and sometimes difficult to handle, and may result fatally. In meat dyspepsia there is more or less distress, oppression and load about the stomach, with usually a ball in the throat, and the " gulping of wind " that tastes like "rotten eggs " (Sulphuretted Hydrogen). With these symptoms there is frequently much sickness and weakness, with loss of appetite and great heat and bewilderment in the head. In treating this form of dyspepsia, all food by the mouth has to be discontinued, and nourishment given by the rectum till the stomach can be thoroughly washed out and disinfected. Then feeding by the mouth is carefully begun by giving a very small quantity of pulp of beef and bread foods at first, gradually increasing them as digestion improves.

It was found that whenever soldiers were thrown largely upon the use of hard bread, or army biscuit, as a diet, a peculiar train of abnormal manifestations presented themselves. These are : — 

1. Constipation. 

2. This constipation is preceded, accompanied and followed by fermentative changes and the development of intestinal gases and yeast plants (Saccharomyces and Mycoderma) in the food in the stomach and intestines. 

3. These fermentative changes are always worse towards evening and during the night, and go on increasing from day to day till : — 

4. Finally the gases and yeast plants and other products of fermentation developed, produce so much irritation, commotion, distention and paralysis of the intestinal walls, that diarrhoea ensues, which soon becomes chronic, and is not at aU amenable to the treatment of ordinary diarrhoeal conditions. 

5. Accompanying the fermentative changes is always a paralytic tendency, more or less strongly marked. This is manifested in the alimentary canal, and especially in the larger intestines ; next in the extremities, the legs prickling and " getting asleep," frequently, with ringing in the ears and a numb, mixed up or confused feeling in the head, etc. These are manifestations pertaining to the history of the disease known as Locomotor Ataxy.

6. A cough, accompanied by more or less hoarseness, usually sets in, especially during the night and on rising in the morning. It is also accompanied by the expectoration of a thick, cream-colored, sweetish mucus. 

7. This is followed by more or less constriction in breathing with frequently palpitation of the heart on any excitement. 

8. After the diarrhoea sets in, there is generally a remarkable tendency to fibrinous depositions in the heart (Thrombosis), and to the clogging up of the pulmonary vessels with fibrinous clots (Embolism), with pains and aches in extremities and back. 

9. The diarrhoea is not so likely to come on when the men are actively engaged, as it is when they go into camp and are less active. The active exercise seems to aid in working the starchy food out of the stomach into the bowels, where it is digested before it gets to fermenting badly. To demonstrate more positively that these abnormal conditions had their origin in the too exclusive use of Army biscuit as a food, it was determined to institute a series of experiments upon the exclusive use of this kind of food, as tried upon strong, healthy men, in a healthy locality, and free from the enfeebling influences of Army life. Accordingly, on arriving at Cincinnati, Ohio, I engaged the services of three strong, vigorous men of good habits and in the prime of life, for this purpose. The experiments were conducted with watchful care from day to day, and the results were most convincing and conclusive in favor of the previous observations made upon the soldiers, as will be seen from the following daily records of the experiments. , . , October 12th, at noon, began feeding the men exclusively upon Army biscuit. For drink used water, to which at dinner and tea about one ounce of good whiskey was added. Gave the men the whiskey, as they were used to taking about two or three drinks daily.

On the evening of the 9th, after giving my boarders a good beefsteak supper, I paid them off and discharged them from a diet drill to which they had submitted with a good grace for 28 days. These three subjects are all strong, healthy men in the prime of life, who had been used to the substantial diet of the active business men of our Western cities. From the commencement of the army-biscuit diet, up to the time when the discharges assumed a yeasty, chronic diarrhoea type, 19 days elapsed in one case, 18 days in the second and 20 days in the third case. The fermentative condition, and the production of alcoholic and acid yeast (Saccharomyces and Mycoderma), commenced and showed themselves in a marked degree on or about the 6th day, and increased until the army-biscuit diet was discontinued. 

The first abnormal condition brought about by this diet was constipation, with a partial suppression of the biliary and intestinal secretions and lessened peristaltic action. This left the alimentary matters in the stomach and intestines an unusual time, during which fermentative changes were started. This fermentative condition increased daily, till the alimentary canal became filled with alcoholic and acid yeasts in a state of rapid multiplication and development, disengaging large quantities of carbonic acid gas which distended the bowels with flatus. 

Just previous to the commencement of the diarrhoea and afterwards, there was a general paralytic tendency : this was especially marked in the intestinal walls, they losing their normal sensibihty and contractility under the irritant and poisonous action of yeast plants, carbonic acid gas, vinegar and other products developed during the fermentation of the amylaceous alimentary matters. In severe forms of the disease produced by this kind of feeding, the large intestines and sphincter become frequently so paralyzed that the feces pass involuntarily. About the time the diarrhoetic discharges commenced, there came on a huskiness and hoarseness of the voice, and a dry, constricted feeling about the larynx and pharynx. This was accompanied by a scalded, smarting soreness of the throat, as if it were inflamed, which extended into the bronchial tubes, together with the secretion of a thick, ropy, sweetish expectoration and considerable night and morning cough, with oppression and tightness about the chest. On examining the throat and larynx, the surfaces were found to be Avhiter than usual, showing that the parts were more deadened than inflamed.

This affection differed from all colds, it being caused by partial death or paralysis, instead of by over-action or inflammation. It continued while the diarrhoea lasted. There was also palpitation of the heart and oppressed breathing, on any excitement. I have noticed the same pulmonary derangement in all well-marked cases of chronic diarrhoea, or consumption of the bowels. During these experiments, the boarders were not allowed to perform any manual labor, or permitted to take any exercise besides the two to four mile walks, morning and evening. I was constantly with them, day and night, to observe all the symptoms and conditions ; to make such tests and microscopical examinations as were necessary to determine the various states and changes that were taking place and to indicate the latitudes and departures from the normal state. Had they been allowed to labor and take vigorous exercise, the fermentation and consequent consumption of the bowels would have been deferred to a later date. Vigorous exercise would have shaken and worked the food down out of the stomach into the small bowels, where it is digested, before any very serious fermentation had set in. Such as did set in, however, would have finally culminated in the disease as before, but under a much slower rate of progress. On the tenth day of the feeding, all the men began to show quite evident signs of semi-paralysis of the nerves of the extremities. This gradually increased until the army-biscuit diet was discontinued. During the last few days of the feeding the symptoms of locomotor ataxy were strongly marked, and the disease was progressing with alarming rapidity. The eyes were growing more and more dim, and the deafness and ringing in the ears were becoming strongly manifested.

 In October, 1857, I placed four hearty, well men upon oatmeal porridge as an exclusive diet. It was seasoned with butter, pepper and salt. Cold water was drank between meals, and a pint of coffee, seasoned with sugar and milk, was taken at each meal. The men were the most healthy and vigorous I could procure. All regarded themselves as perfectly well, and none had ever suffered any severe illness. Their ages ranged from twenty-three to thirty-eight years. I required them all to live with me continually, night and day, and to take no food or drinks other than what I gave them. They were to receive $30 per month each, with board and lodging. I subjected myself to the same rules and regulations, asking of them nothing but what I would and did do myself. This gave them a confidence and pride in the work, each striving to outdo the other in the strict observance of the rules. 

At noon on the 9th of October, the rigid diet began. The noon and night meals of the first day were greatly enjoyed by all. Retired at 9 p. m. and slept soundly and well. All were called up at 6 a. m. next morning. Meals were taken at 7 a.m., 12 m. and 6 p. m. On the afternoon of the second day, all began to be more or less flatulent. Bowels bloated, and wind in motion in the large bowels. Each had a constipated movement of the bowels during the middle and latter part of the day, accompanied by much wind. Before the exclusive oatmeal diet began, each had one regular movement of the bowels every morning.

At 4 p. m. gave the men a walk of about two miles, which helped to work off the flatulence. All retired at 9 p. m. and slept soundly. 

At 6 a. m. of the third day, all were called and required to take a cold sponge bath. Before the bath, a dull, heavy feeling pervaded the entire party ; this was partially relieved by the bath. Very flatvdent ; bowels more or less distended and uncomfortable. Ate quite heartily at the 7 a. m. breakfast, each drinking the pint of coffee allowed.

 At 8 a. m. walked the men out for about two miles. This somewhat cleared away the dullness, and worked off the flatus. There was a general feeling of thirst during the forenoon, which was satisfied by a free indulgence in cold water. 

Dined at 12 m. At 2 p. m. all were feeling quite bloated and very uncomfortable. Gave them a two mile walk, which to some extent relieved the distended, duU feelings. Not one had a passage of the bowels on the third day. Appetites still good, but not ravenous, as on the first day. Retired at 9 p. m. A stupid, heavy feeling pervaded the household. Very flatulent, with colic pains. 

The fourth day, all rather dull and quite flatulent, with occasional colic pains. All had movements of the bowels in the latter part of the day, accompanied by much wind. Appetites good. 

The fifth day found all about the same as on the fourth day, except that the symptoms were aggravated. Each had a small, constipated movement in latter part of the day and evening. 

The sixth day, all the derangements of the fifth day were more pronounced. Each had a small, difficult movement during the latter part of the day and evening. Very flatulent. 

The seventh day, the derangements of the sixth day were stdl more marked. Flatulence and constipation increasing. Each had a very small, hard movement during the latter part of the day and evening.

I will indicate the boarders by the letters A, B, C and D. They exercised daily. Morning and evening walk of two mHes. Rising hour, 6 a. m. Retiring hour, 9 p. m. The following table will show their symptoms under the diet named, from the 8th to the 34th day, inclusive : —

XLV. SOME OF THE DISEASES PRODUCED BY TOO EXCLUSIVE FEEDING UPON AMYLACEOUS AND SACCHARINE FOODS AND FRUITS, WITH THE DIET TO BE USED FOR THEIR CURE. 

Vegetable Dyspepsia, or the first Stage of Consumption. 

This arises from the too exchisive and long-continued use of vegetable or amylaceous and saccharine foods and fruits, or either of them. The stomach is the first organ to suffer. In man this organ is mainly designed for digesting lean meats. It may be called a purely carnivorous organ. It requires lean meats to excite a normal quantity of healthy secretions in its glandular follicles for digestion, and the healthy excitation of these secretions stimulates the muscular fibres to maintain those normal downward peristaltic movements which are necessary for physiological digestion and transmission. The stomach does not digest amylaceous and saccharine foods, fruits and fats. These are digested by the secretions that are poured out into the duodenum by the liver, pancreas, and glands of Lieberkuhn and Bruner. Hence the too exclusive and long-continued use of vegetable, and especially amylaceous and saccharine food, fills the stomach with materials which do not stimulate it even enough to pass them along to where they are digested, in consequence of which they lie so long in this organ that fermentative processes supervene little by little, and we have the stomach filled with carbonic acid gas, sugar, alcohol, acid and alcoholic and acid yeast plants. These products of fermentation soon begin to paralyze the follicles and muscular walls of the stomach, so that it becomes flabby and baggy, and will hold an unusual amount of trashy foods and fluids. The organ has been turned into a veritable sour " yeast pot," and we have the first stage of the disease known as vegetable dyspepsia of the stomach, or the first stage of consumption. 

In this stage of the disease, the stomach is almost constantly distended mth gas, which is only partiafly relieved by the frequent sour eructations. 

Yeast plants are rapidly developed in the organ, and every particle of vegetable food which is taken in immediately begins to ferment, —the stomach being converted into an apparatus for manufacturing beer, alcohol, vinegar and carbonic acid gas. This carbonic acid gas soon begins to paralyze the gastric nerves, and the follicles of the mucous membranes of the organ commence to pour out a stringy viscid mucus, in considerable quantities. This, together with the partial paralysis, produces a relaxed, dilated state of the blood-vessels, so that a congestion (with a low state of vitality) results. The epithelial surfaces and connective tissue layer beneath them, then begin to mcrease in thickness, and if this process and state continue long enough, we have a gastric fibroid which may terminate ni scirrhus of the organ. If, however, the person is fairly active, so as to shake the food out of the stomach into the duodenum and small bowels, or if the pyloric valve becomes sufadently paralyzed to remain open, so that the food and hquids flow into the small bowels soon after being swallowed, then danger of gastric thickening is lessened : the patient feels much more comfortable and thinks he is greatly improved. The disease, however, is no better. It has simply changed its base of action and is transferred from the stomach to the small bowels. This is the second and most dangerous stage, bemg vegetable dyspepsia of the small bowels. 

The exercise, habits of living, eating and dnnkmg may be such as to detain the disease in this stage a long whfle. There is then great danger of the passage of Mycoderma spores (and the products developed by their multipHcation) into the blood stream. Should this occur, we are in the second or transmissive stage of Consumption. In this stage of the disease, the bowels are more or less constipated. Generally speaking, the more constipated they are, the greater the danger. 

An inactive, sedentary life, and a great disturbance of the bowels with carbonic acid gas and other yeasty products, may early paralyze the ileo-csecal valve so far as to let the fermenting products pass readily and freely into the large bowels. The danger of having the yeast spores transmitted is then lessened by the free passage of the spores into the colon, where they go on exciting fermentation in the various fermenting foods used. This soon results in many copious, yeasty evacuations during the night or early every morning and forenoon. Sometimes there are twenty or more passages daily. The passages are light and bulky, and have but little weight. They are sour yeast. This is the third stage of Vegetable Dyspepsia or Chronic Diarrhoea, or more strictly speaking, Consumption of the Bowels. The disease, if left to itself, and if the foods producing it are kept up, may run on for months or even years. I have treated and cured cases that had been running on for from fifteen to twenty years. 

In all cases of this stage of the disease, the large bowel becomes greatly thickened, and often in severe cases is almost entirely closed up. This thickening goes on quite rapidly in the connective tissue layer, and in the epithelial lining of the bowel. The folds of the bowel soon become greatly enlarged and are elongated from a few inches to a foot or more extra in length. If the patient lives long enough, and is on a curative diet, these folds and the thickening gradually disappear by absorption, though sometimes the elongated folds slough away partially decayed. Occasionally, in severe cases, from three to four years are required to remove all traces of the disease and all thickenings of the bowel. As long as the thickenings are present, there will be more or less of a thick, jelly-like, ropy, viscid mucus, coming- away every day . or every few days or weeks, according to the condition and severity of the disease. In consumption of the bowels, the lungs almost invariably become involved before death. Checking the diarrhea with astringents —while the fermenting foods are kept up —only aggravates the disease in the end and endangers lung invasion.

Summer Complaint in Children. 

The summer diarrhoeas in children are of the same character as the so-called Chronic Diarrhoea, previously described. It is essentially a disease of unhealthy or defective feeding, and readily yields to the simplest treatment, by removing the cause and substituting food that will not ferment with yeast. As soon as green vegetables and fruit begin to appear in early summer, children live almost entirely upon this kind of food at the expense of more substantial aliments. The same symptoms and pathological lesions, in the same order, result as has been previously described under the head of chronic diarrhoea, and the disease yields readily to the same treatment. 

Influence of Army Diet in Producing Diseases of Soldiers. 

In the army there is in all the men a peculiar chronic condition of the "alimentary membranes, excited by frequent fermentation of amylaceous matters too long retained, and which condition does not run on to chronic diarrhoea unless some enervating cause — such as over-fatigue, dysentery, typhoid, bilious, remittent or intermittent fever, or other cause —debihtates the system, and further impairs the condition of the alimentary membranes. This is evidenced by the almost universal condition of the alimentary canal in apparently healthy soldiers who are shot dead in battle. (See Eng. Surg, and Med. Hist, of Crimean War.) The follicles of the large intestines are more or less enlarged and frequently disintegrated, leaving ulcers. The amylaceous, army biscuit diet of the common soldiers, besides its fermentative and carbonic acid poisoning effects, does not furnish to the system the proper proportion of ingredients for healthy alimentation and nutrition. Hence a scorbutic condition results, which renders the disease an obstinate one to treat, unless this state is recognized and particularly attended to. This explains the reasons why the vegetable acids, combined with potassa and iron, are so useful in treating this disease. Rochelle salts are admirably adapted for exciting intestinal epithelial activity, and secretion and absorption in the alimentary canal. 

Any one kind of food too long continued has a tendency to produce systemic derangements of a scorbutic type. Amylaceous matters, too exclusively used, tend to excite abnormal actions in the parent epithelial cells of the mucous surfaces and of the glands ; while any one kind of animal food, too long and too exclusively eaten, produces derangements which show themselves more strongly in skin and mouth. A too free use of oils and fatty food, and of alcoholic beverages, produces the red, blotched face, and swollen carbunculated nose, oily surface, and erythematous swelling and redness of the skin generally. 

Salt meats produce a dry, scaly eruption upon the surface, with spongy, swollen and discolored gums ; loosened teeth, and a watery, flabby, often bloody tongue ; pains in the limbs and back resembling those of chronic rheumatism ; leaden-hued features ; offensive breath ; patches of extravasated blood in various parts of the body ; hard, contracted condition of the muscles ; stiffness of the joints ; diarrhoea and hemorrhage from mucous surfaces generally ; mental depression and indisposition to any kind of exertion. From this scorbutic condition —produced in all the men by the want of the necessary variety in their food —arises a long train of the most fatal and most obstniate diseases of the army. Among these may be mentioned chronic diarrhoea ; the so-called muscular rheumatism ; dysentery ; hospital gangrene in wounds ; tuberculosis ; fibrinous depositions iii the heart ; the clogging up of pulmonary vessels with fibrinous clots ; paralytic conditions and tendencies, and many of the diseases of the larynx, ear and eye. This condition of the system also renders it extremely subject (when exposed to the exciting cause) to typhoid, intermittent and remittent fevers. The vital powers are so depressed that the organism on light exposure to cold, is liable to be frostbitten and is strongly inclined to attacks of pneumonia and bronchitis, with diseases of the eye and ear. In short, the long list of army diseases may be traced, in great measure, to an extreme susceptibility to them, which susceptibility is produced by a want of the proper admixture of nutrient ingredients in the food of the soldier in campaigns. All authorities agree that scorbutic states arise from this cause, and no one having any experience in army diseases can fail to detect symptoms of scorbutus in almost every one of them. If they are not plainly visible in the apparently well man, they make themselves manifest in him as soon as he is placed under treatment for any disease, in the surprising benefit his system derives from the vegetable acid salts of potassa and iron, and from the free use of those articles of food of which his system has been deprived. Without this treatment almost all army diseases become obstinate to deal with, much more so than similar ones in private practice. In old cases of chronic diarrhoea, it frequently happens that the diarrhoea somewhat abates, the appetite becomes remarkably good and the patient fattens rapidly. His abdomen becomes hard and distended, it being either dropsical, tympanitic, or distended by enlarged viscera ; the whole surface becomes bloated and presents the appearance of having been affected by an excessive use of alcoholic beverages. The eyes become prominent, red and watery ; the thyroid glands become enlarged ; the heart gives marked evidence of fibrinous depositions internally (1 It has been noticed that in certain cases of heart disease tlie thyroid glands become enlarged, and the eyes prominent, watery and red. Whether there is any analogy between the condition of tlie symptom in this form of heart disease, and that productive of heart disease, chronic diarrhea, paralytic tendencies, etc. in the army, I am unable to say. I merely mention the circumstance here to draw attention in this direction.)

XXXII. DRINKS, FOOD, BATHS, EXERCISE AND CLOTHING ADVISABLE IN CONSUMPTION, 

Drinks. — Drink from half a pint to a pint of hot water, from one to two hours before each meal and on retiring, for the purpose of washing out the slimy, yeasty and biUous stomach before eating and sleeping. Drink a cup of clear tea, coffee or beef tea (the latter free from fat), towards the close of each meal, sipping slowly. During the interval, between two hours after, and one hour before each meal, drink hot water or beef tea if thirsty. 

Food Meats. —Eat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage. The " American Chopper " answers very well for separating the connective tissue, this being driven down in front of the knife to the bottom of the board. In chopping, the beef should not be stirred up in the chopper, but the muscle pulp should be scraped off with a spoon at intervals during the chopping. At the end of the chopping, the fibrous tissue of the meat (the portion which makes up fibrous growths) all lies on the bottom board of the chopper. This may be utilized as soup meat for well people. Previous to chopping, the fat, bones, tendons and fascife should all be cut away, and the lean muscle cut up in pieces an inch or two square. Steaks cut through the centre of the round are the richest and best for this purpose. Beef should be procured from well fatted animals that are from four to six vears old. The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and sea- son to taste with butter, pepper and salt ; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired. Celery may be moderately used as a relish. No other meats should be allowed till the stomach becomes clean, the urine uniformly clear and free, standing at a density of from 1.015-1.020, and the cough and expectoration so improved that they cease to be troublesome. When this time arrives, bring in for variety as side dishes, broiled lamb, broiled mutton, broiled game, broiled chicken, oysters broiled or roasted in the shell, boiled codfish (fresh or salt), broiled and baked fish free from fat, and broiled dried beef, chipped thin and sprinkled over broiled beefsteak to give it a relish. A soft boiled egg may be taken at breakfast occasionally with the meat if it does not heighten the color of the urine. 

Bread. — Bread, toast, boiled rice or cracked wheat may be eaten in the proportion of one part (by bulk) to from four to six parts of the meat. The bread should be free from sugar and raised with yeast. It may be made from gluten flour, white flour or Graham flour ; corn meal preparations should be avoided. All things not previously enumerated and the following articles of food in especial should not be eaten, viz. : beans, soups, sweets, pies, cakes, pickles, sauce, preserves, fruits, vegetables, greens, pancakes, fritters, crullers, griddle - cakes and mush. Vinegar should be carefully avoided.

Meals. —Meals should be taken at regular intervals, and it is better not to sit down at a table where others are indulging in all kinds of food. Eat alone, or with others who are on the same diet. After the system gets in good running order, which is indicated by the urine flowing at the rate of from three pints to two quarts in twenty-four hours, and standing constantly at 1.020 density, the appetite becomes good, and usually more than three meals a day are desired. This desire for food shoidd be gratified by allowing the patient a nice piece of broiled steak, with a cup of clear tea, coffee, hot water or beef tea, midway between the breakfast and dinner, and dinner and supper. If the directions here given are faithfully followed out and persisted in, consumption in all its stages becomes a curable disease.

All anodynes that disorder the stomach are to be rigidly avoided. No medicines of any kind should be taken, except such as are prescribed by a physician. The cure is accomplished by getting the system in splendid basic condition, Avhen the urine becomes clear and flows at the rate of three pints or more per diem, standing at 1.020 density, the appetite becomes enormous, and from two to four pounds of lean beef are eaten daily. The chills, fevers and sweats, growing- lighter, soon cease entirely. Blood-making processes go on rapidly ; the blood-vessels fill out; repair of tissues begins and steadily continues; the eyes brighten; the cough lessens by degrees; interstitial death, decay and disintegration of lung tissue cease ; the entire organism is pervaded by the glow of health, and step by step the patient (if he perseveres) advances safely and surely towards the goal of cure, to reach which, only patience and the strict observance of the rules here laid down are required. To accomplish this end, both diet and treatment are to be minutely and conscientiously carried out in all their details, with the soul and body of the patient firmly enlisted in the good cause. All this of course takes time, for it is Nature, after all, that does the work. Consequently all the changes must be physiological, and as such can only ensue as rapidly as the human machine — when well run — can organize and repair. 

The physician must know precisely what to do, and do it. He must watch his patient daily, scrutinize excretions, secretions and blood alike carefully, and see that every part of the programme is faithfully and honestly carried out. Any deviation from the right course can be at once detected by increased fermentation ; the consequent biliousness ; heightened color of urine ; aggravation of cough, and all the other pathological symptoms. Patients cannot deceive the physician sldlled in this field of positive work. If the directions are all rigidly followed, the machine will soon get to running nicely and continue to do so unless thrown off the track by deviations. Such departures should be at once detected and corrected, or the patient begins to lose ground. 

No one need hope to handle consumption successfully by change of climate or by medicinal remedies. It is a disease arising from long-continued, unhealthy alimentation, and can only be cured by the removal of its cause. This cause is fermenting food, and the products of this fermentation (carbonic acid gas, alcohoKc and vinegar yeast and vinegar) are the more miportant factors in developing the pecuHar pathological symptoms, conditions and states in this complaint, Avhich is generally and erroneously believed to be incurable. 

Consumption of the bowels can be produced at any time in the human subject, in from fifteen to thirty days, and consumption of the lungs within three months, by special, exclusive and continued feeding upon the diet that produces them.

XLIX. EXPERIMENTS WITH " BAKED BEANS " AS AN EXCLUSIVE DIET, UPON STRONG HEALTHY MEN.

 In September, 1856, I engaged six strong, healthy men, in the vigor of life, ranging in age from 25 to 40 years, to feed upon a special line of diet solely, with the understanding that I would pay them $30 per month each, if they submitted faithfully to the rigid discipline laid down. At the same time I explained to them the kind of food upon which I should require them to live, the exercise and other regulations marked out. All thought the diet and drinks could be easily endured, in fact, enjoyed, especially as they would have no manual labor to perform. They all entered upon the undertaking with the feeling that they would have a fine time at my expense. The diet consisted first of baked beans and coffee. This to continue for one month or until otherwise ordered by me. Exercise to be a two-mile walk, morning and evening. To retu'e at 9 p. m. and rise at 6 a. m. Drinks between meals, cold water. On the 13th of September, the experiments began. Breakfast at 7 a. m., dinner at 12 noon, and supper at 6 p. m. I shall designate my six boarders by the letters A, B, C, D, E, F. All were strong, robust, free from disease, and having one regular movement of the bowels every day. 

A weighed 160 lbs. Age 36 yrs. 

B --145 lbs--30 yrs

C--155--40

D--166-- 34

E--172--28

F--148--25

The first day all felt well and enjoyed themselves greatly.

Towards evening began to bloat, but had no special feeling of discomfort. Slept well. Entered upon the second day feeling about as well as on the first, except that all were flatulent and constipated. Yet all had a scanty, hard movement of the bowels before evening. In the after part of the day they were very uncomfortable from the bloating. Took them on a brisk walk of two miles, which was something of a relief.

Symptoms of Progressive Paralysis or Locomotor Ataxy began to show themselves in all six cases on tenth clay. These paralytic and peculiar symptoms increased each day after the tenth. On sixteenth day the disease was so marked, that not one of the six could walk straight without support. All wobbled and dragged their legs, not being able to lift them clear of the floor.

My boarders, on the 19th morning, all presented such a forlorn, dilapidated appearance, that I feared I should lose my reputation as a caterer, and also all my guests, unless I changed my diet list. They had all lost heavily in weight, and were much debilitated.

A weighed 138 lbs. Loss in 18 days 22 lbs. 

B 116 " " " 29 " 

C " 136 " " " 19 " 

D " 143 " " " 23 " 

E " 147 " " " 25 " 

F " 126 " " " 22 "

"When on the morning of the 19th day, I set before them nice beefsteaks, freed from fat and white tissue, they were all greatly delighted and ate ravenously of them. I gave to each 10 ounces of meat, with a good cup of clear coffee. Beef seasoned with butter, pepper and salt ; no other food or drinks. At dinner gave each 12 ounces of beefsteak, prepared as for breakfast, and half a pint of clear tea. The meal was hugely enjoyed. 

All now began to breathe easier and to feel clearer about the head. Passages less frequent, though still large and numerous. During the afternoon, all were in a state of enjoyable relief, and were ready to speak a good word for their host and his house. 

At supper, gave each 10 ounces of beefsteak, with a cup of clear tea. The meal was greatly relished. The eveuing was a pleasant one, all having a sense of relief from the extreme flatidence, bewildered heads, oppressed breathing and numbness of previous days. Retired at 9 p. m. All slept soundly and were ready to rise at 6 a. m. on the 20th morning. For breakfast, gave to each 12 ounces of broiled steak and haK a pint of clear coffee. Passages from bowels greatly lessened in quantity and frequency. Bloating almost gone. Heads quite clear, and all cheerful and happy. At dinner, gave each 1 lb. of nice broiled steak and half a pint of clear tea : meal greatly relished. All felt well and began to lose their haggard, shrunken look. Circulation good ; heads clear ; bloating gone ; movements beginning to be quite natural and few in number. At supper gave to each 12 ounces of broiled steak and half a pint of clear tea. All felt well during the evening. Retired at 9 p. m. Slept soundly. 

Called up on 21st day at 6 a. m. All feeling well and anxious for breakfast. Gave each 1 lb. of broiled steak and half a slice of bread, with half a pint of clear coffee. All enjoyed the breakfast. Half an hour after breakfast gave them a brisk walk of two miles. All well, and felt better, brighter and clearer than before the experiments began. Bloating, diarrhoea, ringing in ears and dizzy head all gone. At dinner gave to each 1 lb. beefsteak, 1 slice of bread and half a pint of clear tea. No diarrhoea ; stools quite natural except more profuse. At supper gave each 14 ounces of broiled steak, half a shce of bread, and half a pint of clear tea. Meal greatly enjoyed. All gaining rapidly in strength and feeling splendidly. Retired at 9 p. m. All slept soundly. 

Called up on 22d morning at 6 a. m. All in good trim, and loud in their praise of their host and his table. Gave each 1 lb. of broiled steak, half a pint of clear coffee and a slice of bread and butter. The meal was much enjoyed. All felt unusually well, clear headed and happy. Half an hour after breakfast gave them a long walk. At 12 m. each had 1 lb. of broiled steak, a slice of bread and a cup of clear coffee, which they took with great relish. After finishing the meal, I paid off my boarders and discharged them. With a feeling of regret and reluctance (I think on both sides) we separated. Still, they could not realize how I could keep up and "make both ends meet," while running a boarding house on this plan. I may add that I had throughout shared their diet, discipline and experiences in all respects.

The first step is to wash out the sour stomach and bowels , and to change the food. The food selected should be such as is least liable to ferment with alcohol and acid yeasts. This is muscle pulp of beef, prepared as heretofore described, when it affords the maximum of nourishment with the minimum of effort to the digestive organs. Nothing else but this food, except an occasional change to broiled mutton.

In the preface, Salisbury described the research that led him to his conclusion:

"In 1854 the idea came to me, in one of my solitary hours, to try the effects of living exclusively upon one food at a time. This experiment I began upon myself alone at first…. I opened this line of experiments with baked beans. I had not lived upon this food over three days before light began to break. I became very flatulent and constipated, head dizzy, ears ringing, limbs prickly, and was wholly unfitted for mental work. The microscopic examination of passages showed that the bean food did not digest."

Did the intrepid scientist stop there? Of course not! In 1858 he enlisted six other schlemiels to come live with him and eat nothing but baked beans. He did not mention whether he had a wife who had to put up with seven flatulent, dizzy mopes in her home; my guess is no. Later he and four other guys subsisted solely on oatmeal porridge for 30 days. Other single-food experiments followed, leading him to the conclusion that lean beef, minced to break down any connective tissue and fully cooked, was the best and most easily digested food. By the time the Civil War started, in 1861, he was ready to test his theories on suffering soldiers.

"It may safely be affirmed that all chronic diseases which afflict the human organism, aside from those arising from injuries, poisons, and infections, have their genesis and development in something we are doing every day; or at least, in something to which we expose ourselves at regulary and frequently repeated intervals. These various occurrences include drinks and food; the kind, condition and proportions of each used ; the state and rapidity with which they are taken in ; the intervals at which they are drunk and eaten, and the quantities of each consumed."