DIAIii 221 



if nut properly dried it will In- impossible to reduce the bran to a fine powder. In 

 some seasons of the year, or if badly prepared, the cake scon undergoes a change ; 

 but this may l>e obviated by placing it before the fire for five or ten minutes every 

 lay. There is no difficulty in obtaining these " bran cakes " already made, as there 

 are several bakers and confectioners in London and other large towns who prepare 

 tin-in. We, of course, cannot recommend any particular baker; but that is not a 

 point which is likely to present any difficulty. For our own part, we must confess 

 that we believe that it is better, if possible, to prepare the bread at home. It is 

 not much trouble, and only requires a little practice to turn out a very palatable 

 article. Moreover, you can vary the proportions of the ingredients according to 

 Some people buy the bran already prepared, and then make the biscuits. 

 The bran biscuits have many advantages, but they are not free from disadvantages. 

 Thus, many diabetics have loose or decayed teeth, and find some difficulty in 

 masticating them. Sometimes the bran causes looseness of the bowels, or even 

 decided diarrhoea. 



Another substitute for bread will be found in "gluten bread." This is prepared 

 by washing out the starch from wheaten flour, and then using the remaining gluten 

 fur making cakes and loaves. It is sometimes made into little buns, which are by 

 no means bad to eat. The gluten may be obtained ground down into a meal, and 

 is used for thickening broths and making puddings. Gluten bread is not without 

 its objections: for although some people like it, others complain that when they get 

 it into the mouth it seems as if they were chewing so much india-rubber. 



Of late years rusks and biscuits have been prepared with eggs from sweet 

 almonds ground to powder, and deprived of their starch by pouring over them 

 boiling water slightly acidified with tautaric acid. They are often relished for a 

 change. 



We must next consider what may be taken in the way of beverages. Sweet 

 wines, sweet ales, porter, and stout should be avoided ; but dry sherry, claret, bitter 

 ale, and occasionally a little brandy or whisky, are allowable. Amongst non- 

 stimulating beverages, tea and coffee (without sugar), and cocoa from the nibs may 

 be used. There is no objection to soda water, but lemonade contains sugar. No 

 advantage has been found to be derived from curtailing the amount of fluid taken. 

 It is sometimes recommended that all fluids should be taken tepid, as they aliay the 

 craving for liquid more effectually than when cold. 



The following table will, we trust, be found useful : 



DIET TABLE FOR PEOPLE SUFFERING FROM DIAHETES. 



Butchers' meat of all kinds, except liver. 

 Ham, bacon, or other smoked, salted, dried, or cured meats. 



Poultry. Game. 



Fish of all kinds, fresh, salted, and cured. 



Soup (except vegetable soup), beef tea, and broths. 



Bran, gluten, or almond substitutes for bread. 



Eggs dressed in any way. 



Cheese. Cream Cheese. 



Butter. Cream. 



