Page:Personal beauty how to cultivate and preserve it in accordance with the laws of health (1870).djvu/53

 At length he met a medical adviser who took the pains to point out just what articles he should and should not eat.

It is true that any kind of food which will support life can make fat. But certain kinds make it much more rapidly than others. Then it must be remembered that a great part of what we popularly term fat is simply watery fluid in the tissues. When this is very abundant it is vulgarly called "bloat." Reduce this watery fluid, and confine the diet to such food as is least fat-making, and the problem of controlling the weight is solved.

A truce to physiology and let us to business. What the fat reader wants is no long-drawn dissertation on dietetics, carbonaceous and non-carbonaceous food, alimentation, and what not, for which she has no mind and no appetite, but a classified list of what she may and may not touch, a bill of fare ready made to her hand, well arranged and easy of reference.

We happen to be provided with just such a document, and have the honor to lay before her our

Breakfast (from 6 to 8 A. M.).

Lean beef, mutton, game, cold fowl, or other meat, except pork, bacon, or veal.

Any fish except catfish, eels, salmon, or fresh mackerel.

Eggs boiled, dropped, or in an omelette, most of the yelk being avoided.