Bacilli the result, not the cause of consumption
The opinion of the writer is that the bacillus above referred to is the result and not the cause of this dis-ease, and that such living organisms (bacilli) are created in the economy of Nature to dispose of this congested matter, just as she, in her provident economy, disposes of the carcass of a dead animal.
Facts shown by experiments and by modern treatment of consumption
The fact that a tuberculosis culture, deposited in the lungs of another animal, reproduces the dis-ease, proves nothing, as it may have been planted in susceptible soil, well prepared for the growth and the development of the bacteria. The fact that some very healthy animals did not contract the dis-ease by this method, supports the theory that if conditions are not favorable the culture is killed by the process of oxidation. This sustains the theory that the bacillus tuberculosis is the result, and not the cause of this dread dis-ease. This theory is further supported by the results of the most modern and only successful methods of treating it.
CONSUMPTION—THE TREATMENT
When beginning treatment, the tubercular patient should be restricted as to diet for the purpose of giving Nature an opportunity to make use of every atom of food taken into the body, leaving nothing to go to waste.
The diet should consist almost wholly of vegetable fats, sour milk, nuts, fruits, salads, and eggs, with a limited amount of readily digestible carbohydrates.
The following menu is given as a fair example of selection as to quantity and combinations:
BREAKFAST
Cantaloup, orange, grapes, pears, or persimmons
Two or three eggs, whipped five minutes, adding a teaspoonful of lemon juice, and one of sugar to each egg
LUNCHEON
A green salad eaten with nuts, a dash of lemon juice and olive-oil
One or two fresh vegetables, including a baked potato
One egg prepared as for breakfast
A glass of sour milk
DINNER
A green salad, with nuts and oil
Eggs or buttermilk
One or two fresh vegetables
A baked potato
The above menus may be increased in quantity after the first week or ten days, at least sufficient to meet all physical requirements, and the articles may be changed according to seasons.