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 stomach for the subsequent process of assimilation. There is therefore but small effort in digestion. The same reasoning is applicable to the administration of strained vegetable broths seasoned to taste and void of solid particles. The thought that bids for this consideration of the digestive organs finds origin in the fact that the stomach has been for a time deprived of the exercise of its function, and return to solid food must be carefully made. The hunger instinct should guide, and, after all but a small amount of sustenance is needed to maintain the body. A caution is appended to the effect that the juices of sweet fruits should not be mixed at any time with those of acid. Vegetables in solid form and green salads are gradually added to the dietary as digestive power asserts itself.

There are many vegetables that lend themselves readily to the preparation of the broths referred to, and among them may be mentioned as particularly easy of digestion, ripe tomatoes, celery, carrots, and green peas. Some of the cereals, such as rice and barley, are also easy to prepare and to assimilate in the form of broth. Great caution is essential in order to suit the diet to individual requirement, and slight experiment may be