Form II. Purely liquid nourishment, "soup diet."
Consommé of pigeon, chicken, veal, mutton, beef, beef tea, meat jelly (which becomes liquid under the influence of the heat of the body,) strained soups or such as are prepared of the finest flour with water or bouillon, of barley, oats, rice (thick soup), green corn, rye flour, malted milk. All of these soups, with or without any additions, such as raw eggs, either whole or the yolk only, if well mixed and not coagulated, are easily digested.
Form III. Nourishment which is not purely liquid, but partly glutinous.
Milk and milk preparations (belonging to this group on account of their coagulation in the stomach):
(a) Cow's milk, diluted and without cream, dilution with 1-2 to 2-3 barley water, rice water, lime water, vichy water, weak tea, or pure water.
(b) Milk without cream, not diluted.
(c) Unskimmed milk.
(d) Cream, either diluted or undiluted.
(e) All of these milk combinations with an addition of yolk of egg, well-mixed, whole egg, cocoa, also a combination of egg and cocoa.
Milk mush made of flour for children, arrowroot, mondanin, cereal flour of every kind, especially oats, groat soups with tapioca or sago and potato soup.