Liquid Diet
| No. 1 | ||
| 8 A. M. | Hot milk | ¾ of a cup |
| 10 A. M. | Hot coffee with cream and a little sugar | ½ of a cup |
| 12 M. | Beef-juice | 2 tablespoons |
| 2 P. M. | Warm milk | ¾ of a cup |
| 4 P. M. | Wine whey | ½ of a cup |
| 6 P. M. | Hot milk | ¾ of a cup |
| 8 P. M. | Hot cocoa | ¾ of a cup |
| No. 2 | ||
| 8 A. M. | Hot milk | ¾ of a cup |
| 10 A. M. | Chicken broth | ¾ of a cup |
| 12 M. | Egg-nog | ½ tumbler |
| 2 P. M. | Milk | ¾ of a cup |
| 4 P. M. | Hot tea with cream and sugar | ¾ of a cup |
| 6 P. M. | Chicken broth | ¼ of a cup |
| 8 P. M. | Hot milk | ¾ of a cup |
| No. 3 | ||
| 8 A. M. | Hot milk | ¾ of a cup |
| 10 A. M. | Beef broth | ¾ of a cup |
| 12 M. | Beef-juice | 2 tablespoons |
| 2 P. M. | Milk, either warm or cold | ¾ of a cup |
| 4 P. M. | Oyster broth with milk | ¾ of a cup |
| 6 P. M. | Hot milk | ¾ of a cup |
| 8 P. M. | Hot cocoa | ¾ of a cup |
| No. 4 | ||
| 8 A. M. | Hot cocoa | ¾ of a cup |
| 10 A. M. | Hot milk | ¾ of a cup |
| 12 M. | Beef-juice, warm or cold | ¾ of a cup |
| 2 P. M. | Beef broth, hot | ¾ of a cup |
| 4 P. M. | Wine jelly | 2 tablespoons |
| 6 P. M. | Hot cocoa | ¾ of a cup |
| 8 P. M. | Hot milk | ¾ of a cup |
| No. 5 | ||
| 8 A. M. | Hot milk | ¾ of a cup |
| 10 A. M. | Coffee with cream and sugar | ½ of a cup |
| 12 M. | Hot beef broth | ¾ of a cup |
| 2 P. M. | Orange jelly | 3 tablespoons |
| 4 P. M. | Mulled wine | ¾ of a cup |
| 6 P. M. | Warm or cold soft custard | ½ of a cup |
| 8 P. M. | Warm cocoa | ¾ of a cup |
If nourishment is to be given throughout the night, either hot or warm milk or cocoa is good. They are soothing and sometimes induce sleep. Tea and wine whey should be avoided at night, unless, of course, the patient needs stimulating, in which case use the wine only, for tea often causes wakefulness.
The whites of eggs beaten and strained, and mixed with finely crushed ice, is a valuable form of food for a typhoid fever patient. Toast-water and cracker tea are good in all feverish conditions. Milk may be varied by making it into milk-punch, with a very little sugar (a scanty teaspoon) and a tablespoon of brandy or sherry to each tumbler, or it may be made with a few drops of vanilla, instead of the brandy or sherry.