11 



In this kitchen food was cooked for four groups, as follows: (1) 

 Attendants and employees, male and female; (2) patients and help; (3) 

 sick and bedridden patients, and (4) payino- patients receiving- a special 

 diet. The kitchen force included two cooks, five assistants, and three 

 working- patients, and was in charge of a competent dietitian. This 

 kitchen is soon to be replaced by a new one, hence no effort has 

 l)een made lately to better the equipment. The food was well cooked 

 and seasoned and the articles served were wholesome. 



SYSTEM OF FEEDING. 



The system of feeding the patients in this institution provides for 

 three meals each day, served approximately at 7, 12, and 5 o'clock. 

 Hot bread is served with breakfast each day. The dinner, which is 

 served at noon, is of course the heartiest meal, and the supper is, as a 

 rule, a rather light meal. 



Six classes of meals were prepared at the institution, designated as 

 ••otlicers' diet,'" "first section's diet," '"attendants' and employees' 

 diet," "regular patients' diet," " sick diet," and "special diet." Since 

 all but the first of these were served in the course of the studies, a brief 

 explanation of the remaining five ma}^ be given here. 



The "regular patients' diet" is that provided for the patients of the 

 institution as a whole, and is illustrated by the menus given in connec- 

 tion with studies Nos. 361 and 367 on pages 20 and 31. The "attend- 

 ants' and emplo3^ees' diet" is of somewhat similar character, but dift'ers 

 in several respects in that it is prepared b}^ special cooks, is cooked in 

 smaller quantities, and comprises a larger proportion of such kinds of 

 food as soups and desserts than the regular diet. Tliis is illustrated 

 b\' the menu given in connection with study No. 365 on page 24. It 

 is the intention to arrange the menus so that the same kind of food 

 shall not be served to patients and employees at the same meal, since 

 the employees might lack appetite for the kind of food which they had 

 served to the patients just before coming to their own meals. 



The "first section's diet" is that provided for paying patients and 

 others receiving special treatment. In general it was somewhat more 

 varied than that of the attendants and employees, having, for instance, 

 soup and dessert with each dinner. The food is cooked separatel3' for 

 the most part, but a few articles, such as oatmeal, are cooked together 

 for all diets. A sample menu showing this diet is given in connection 

 with stud}' No. 387, page 67. 



"Sick diet'' and "special diet" were such as would be indicated bj^ 

 the designations. The former was that provided for the sick and 

 decrepit, as shown ])y the menu for the stijdy No. 366, page 30, sup- 

 plied Ijy Allison kitchen, which supplies such patients. The special 

 diet or extra diet is that furnished according to the special orders of 

 tile ph3'sicians in charge and is prepared by the cooks who provide the 



