_Form I. Complete elimination of the stomach in the nourishing process._
To allay thirst, moisten the mouth with pure or carbonized water, melting small pieces of ice on the tongue. Small sips of water either lukewarm or cold, according to the condition of the stomach. Otherwise, only introduce water by clyster--i.e.--injection, and if the stomach cannot be disturbed for more than one or two days, introduce nourishing substances by way of the rectum.
_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.
(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.
Egg,-raw, stirred, or sucked from the shell; or slightly warmed in a cup; any of these, either with or without the addition of a little sugar or salt.
Biscuit and crackers, softened or well masticated and salivated, taken with milk, mush, etc.
_Form IV. Diet of the lightest kind, containing meat, but still mainly glutinous._
Mashed boiled brains or sweetbread, or puree of white or red roasted meat, in soup.
_Form V. Light diet, containing meat in more solid form_:
Small fish with little fat, such as brook or lake trout, boiled.
Scraped beefsteak, raw ham, boiled tongue.
As delicacies: Small quantities of caviar, frogs' legs, oysters, sardelles softened in milk.