ABSORPTION DIGESTION' COMPLETED. 



189 



may be well to know what is the usual effect of some of the common 

 articles of food, as perhaps some persons may habitually partake of cer- 

 tain articles and do not suspect that they are the cause of the trouble. 

 The following list is taken from Stockham's Tokology : 



LAXATIVE. 



Rolled and cracked wheat bread, 



gems, biscuit, griddlecakes. 

 Crackers and mush from flour of 



the entire wheat and graham 



flour. 

 Granula. 



Bran gruel and jelly. 

 Fruit puddings. 

 Fruit pies. 

 All fresh acid fruits, including 



tropical fruits, like bananas, 



oranges, lemons, etc. 

 Dried fruits. 

 French prunes and prunellas, 



eaten raw. 

 Stewed dried fruits containing 



hydrocyanic acid, of which 



peaches, plums, and prunes are 



the best. 



New Orleans molasses. 

 Rhubarb. 

 Onions. 

 Celery. 

 Tomatoes. 

 Cabbage, raw. 

 Corn. 

 Squash. 

 Cauliflower. 

 Green peas. 

 Spinach. 

 Beets, etc. 

 Liver. 

 Oysters. 

 Wild game. 



CONSTIPATING. 



Hot bread. 



White bread. 



White crackers. 



Black pepper and spices. 



Pastry made of white flour and 



lard. 

 Bread, rolls, dumplings, etc., made 



with baking powder. 

 Cake. 



All custard puddings. 

 Salted meats. 

 Salted fish. 

 Dried meats. 

 Dried fish. 

 Smoked meats. 

 Poultry. 

 Cheese. 

 Chocolate. 

 Cocoa. 

 Boiled milk. 

 Tea. 

 Coffee. 

 Coffee made of wheat, corn, bar* 



ley, toast, etc. 

 Beans (dried). 

 Potatoes. 

 Farina. 

 Sago. 

 Starch. 

 Tapioca. 

 Rice. 



Raspberries. 

 Blackberries. 



