Agents for the United States-THOS. LEEMINC & Co., 73, Warren St., New York City. 
THE DIET PROBLEM 
immediately presents itself, and it is the object J 
of this pamphlet to show the physician how 
he can be reasonably sure of getting correct 
results. The sudden cutting off of some staple 
articles of diet often leaves the patient in a 
quandary, and he either starves or breaks j 
through his restrictions, thus vitiating the 
calculations of his physician. 
CALLARD & Co., publish a Diabetic 
Cookery Book, which contains an explanation 
of the disease suitable for the layman, and 
giving directions for the proper observance of 
a starchless diet, with 150 recipes of all kinds. 
The patient’s requirements are explained, 
practical help given, and there can be no 
excuse for starving or disregarding directions. 
An excellent substitute for bread and 
cereals is provided by Callard s ‘ Casoid 
preparations (flour and biscuits), which are 
palatable and highly nutritious, particulars of 
which are given on page 6. These foods are 
composed of milk and vegetable albumen only, 
and are absolutely free from carbohydrates of 
any kind. They are prepared with great care 
and are necessarily more expensive than 
ordinary foods. 
CASOID FOODS CONTAIN NO DRUGS. 
A GUIDE 
TO 
Diabetic Cookery 
By F. James, M.P.S. (Great Britain). 
A COPY WILL BE SENT FREE TO PHYSICIANS. 
Price to Patients <W> cents. 
_—- SC 
“ CASOID ” 
FLOUR . 
For Making Diabetic Bread. 
This preparation consists only of albumen, 
/ and is therefore very highly nutritious. It 
I does not contain .starch, sugar, or dextrine in 
any form, this being the essential condition of 
any food which is fit for the use of diabetic 
patients. Full directions for its use are sup¬ 
plied with each package. Bread, etc., made 
from it is equal in nourishment to six times its 
weight in ordinary bread. It is not quite as 
palatable as the articles made with ordinary 
wheat flour, but a preference for this food is 
soon acquired by patients. 
The baking powder used with it should be 
starchless, but if this is not available, one of 
the ordinary baking powders can be used. 
In 2-lb. bags Price $1.50, 
Particulars of Casoid Biscuits on next page. 
Analysis of Casoid Flour. 
\ Water . 10.80%. 
| Fat . ••• 1.40%. 
' Mineral Matter . 2.50%. 
j Proteids. 84.56%. 
I Cellular Fibre, etc. .. ••• 0.74%. 
100.00%. 
