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318 ESOTERIC ANTHROPOLOGY.
repulsive occupation and unpleasant society. Be cheerful, and hope for
the best.
Labor or exercise so as to produce moderate fatigue, but not exhaus
tion. No greater fatigue should be incurred than a night's rest will re
move. Exercise in the open air, fend as many muscles as you can. If
walking is too exhausting, ride on horseback or in a carriage. If not
able to take exercise, be rubbed freely over the whole body.
Be much in the open air, and have all your rooms well ventilated
Windows should be open at top and bottom, with no impediment from
shades and curtains. Breathe pure, fresh air, night and day. Have
your rooms light as well as airy.
The dress must be light, loose, clean, and comfortable in regard to
temperature. No article must be worn at night, that is worn by day ;
and all clothing, for person or bed, should be thorougly aired, daily
and nightly. Wear cotton under-clothing, and flannels over, if neces
sary.
Sleep on a mattress of hair, wool, straw, etc. ; not on feathers. Be
covered with sheets and blankets ; not cotton comforters.
A water-cure diet excludes all fat, greasy, oily substances, except a
small quantity of good butter ; all smoked, very salt, or preserved meats
and fish, pickles and preserves; all pork, lard, sausages, mince pies,
geese, ducks, veal, eels, and all oily fish, and all high-seasoned madedishes,
gravies, sauces, rich cake or pastry, spices, or condiments, ex
cept a moderate use of salt and sugar, honey or molasses. Tea, coffee,
spirits, tobacco, and all medicinal drugs, are strictly prohibited.
A water-cure diet may include the following articles, which we have
endeavored to place in the order in which we prefer them, under their
several heads:
1. Farinacea.—Wheat, unbolted, as bread or mush ; oatmeal mush
or gruel ; Indian corn bread, hominy, etc. ; rice, tapioca, sago, arrow
root, etc.
2. Fruit.—
Apples, peaches, pears, strawberries, grapes, whortleber
ries, blackberries, plums, bananas, melons, oranges, figs, dates. In
winter, stewed apples, peaches, prunes, etc.
3. Vegetables.—Potatoes, common and sweet, green peas, green corn,
turnips, squashes, beets, broccoli, Savoy cabbage, shell and string beans,
oyster plant, spinach, spring greens, etc.
i. AnimaMzed /Substances.—
Milk, cream, butter, mild and tender
cheese. Eggs, soft boiled, poached, scrambled, or made in a custard or
omele'te—
and, in all cases, slightly cooked.
5. FisA.—Scale fish, fresh and in their season. Oysters, do., raw or
eooked rare.
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