Proper food in pregnancy is not more necessary for health and strength of the mother, than for giving normal development to the child. If the food does not afford suitable nourishment, or is not properly assimilated, pathological conditions inevitably result. Besides, few have learned that the kind of nutriment taken has much to do with the ease or severity of labor.

The food of the pregnant woman should consist of articles that are nutritious, but not stimulating or heating to the blood. It should be eaten at regular intervals and under favorable conditions.

An important matter is to avoid fluids while eating. Liquid, taken into the stomach, must be removed by absorbents before the gastric fluid can be secreted to dissolve the food and convert it into chyle. A strong, healthy stomach may perform both processes easily. One weakened by dyspepsia or the reflex action in pregnancy may not be able to accomplish this double duty; consequently very much is gained by taking the food dry. Drink, if there is thirst, half an hour before a meal, and not within three hours after. Eat less salt and there will be less thirst.

Avoid all condiments, and for the most part fats and sweets. The two latter are pure carbon, therefore cause and increase febrile conditions. Sufficient carbon can be obtained in the farinaceous food. Lean meats, the very best beef, mutton boiled, roasted or smothered, cooked quickly and rare, and wild game may be eaten by some without injury. But owing to their stimulating elements, and their effects upon the formation of character, parents desiring to give the world the best reproduction of themselves will avoid the use of animal food.

A woman has for her diet a choice from all the grains, all the vegetables and all the fruits. When a working animal thrives and retains its strength upon two articles only, viz., corn and straw or oats and hay, can not the human make a bill of fare of sufficient variety to please the most fastidious out of all the grains, fruits and vegetables? If foods were ordinarily chosen to supply the needs of wasted tissues rather than to pander to perverted and capricious appetites, there would be less necessity of a special diet for pregnancy.

Physiologists have within a few years advanced the theory that if a pregnant woman avoids food rich in elements that nourish and develop bone, labor would be comparatively easy and painless. This theory was first made known in a small pamphlet published in England in 1841. It was written by Mr. Rowbotham, a practical chemist of London. His wife had been such a sufferer in two confinements that he had reason to fear she would not survive the third. The work gives an account of an experiment which met with such favorable results that he felt it his duty to publish it for the benefit of others. His theory was that “in proportion as a woman subsists during pregnancy upon aliment that is free from earthy and bony matter, will she avoid pain and danger in delivery; hence the more ripe fruit, acid fruit in particular, and the less of other kinds of food, but particularly of bread or pastry of any kind is consumed, the less will be the danger and suffering in childbirth.

“The subject of this experiment had, within three years, given birth to two children; and not only suffered extremely in the parturition, but for two or three months previous to delivery her general health was very indifferent, her lower extremities exceedingly swelled and painful; the veins so full and prominent as to be almost bursting; in fact to prevent such a catastrophe, bandages had to be applied; and for the last few weeks of gestation, her size and weight were such as to prevent her attending to her usual duties. She had on this occasion, two years and a half after her last delivery, advanced full seven months in pregnancy before she commenced the experiment at her husband’s earnest instance; her legs and feet were, as before, considerably swelled; the veins distended and knotty, and her health diminishing.

“She began the experiment in the first week of January, 1841. She commenced by eating an apple and an orange the first thing in the morning, and again at night. This was continued for about four days, when she took just before breakfast, in addition to the apple and orange, the juice of a lemon mixed with sugar, and at breakfast two or three roasted apples, taking a very small quantity of her usual food, viz., wheaten bread and butter. During the forenoon she took an orange or two, and an apple. For dinner took fish or flesh in a small quantity, and potatoes, greens and apples, the apples sometimes peeled and cut into pieces; sometimes boiled whole with the potatoes; sometimes roasted before the fire and afterward mixed with sugar. In the afternoon she sucked an orange or ate an apple or some grapes, and always took some lemon-juice mixed with sugar or treacle.

“At first the fruits acted strongly on the stomach and intestines, but this soon ceased, and she could take several lemons without inconvenience. For supper she again had roasted apples or a few oranges, and rice or sago boiled in milk; sometimes the apples peeled and cored, were boiled along with the rice or sago. On several occasions she took for supper apples and raisins, or figs with an orange cut among them, and sometimes all stewed together. Two or three times a week she took a tablespoonful of a mixture made of the juice of two oranges, one lemon, half a pound of grapes, and a quarter of a pound of sugar or treacle. The sugar or treacle served mainly to cover the taste of the acids, but all saccharine matter is very nutritious. The object in giving the acids was to dissolve as much as possible the earthy or bony matter which she had taken with her food in the first seven months of her pregnancy.

“She continued this course for six weeks, when to her surprise and satisfaction, the swelled and prominent state of the veins, which existed before she began this regimen, had entirely subsided; her legs and feet, which were also swelled considerably, had returned to their former state; and she became so light and active she could run up and down a flight of twenty stairs, with more ease than before she was pregnant. Her health became unwontedly excellent, and scarcely an ache or a pain affected her up to the night of her delivery. Even her breasts, which at the time she commenced the experiment, as well as during her former pregnancies, were sore and tender, became entirely free from pain, and remained in the very best condition after delivery and during nursing.”

It is evident Mr. Rowbotham obtained more than he anticipated for his wife. He had only expected to arrest or decrease the development of bone, but by eating so largely of acid fruits, the inflammatory or “bilious” condition was overcome. The oxygen of the acids united with the excess of carbon previously taken, thus relieved the pathological symptoms under which she was suffering. It is doubtful whether the final favorable results would have been attained had this not been the case, as prolonged suffering often accompanies a premature labor, even when there is little osseous development. The fact that Mrs. R.’s general health was so much improved adds to the interest and importance of the experiment.

He continues: “At nine o’clock A.M., after having cleaned her apartments, she was in the yard shaking a carpet, which she did with as much ease as any one else could have done. At half-past ten she said she believed her ‘time was come,’ and the accoucheur was sent for. At one o’clock the child was born, and the surgeon had left the room. He knew nothing of the experiment being made, but on being asked on paper by the husband two days afterward if he could ‘pronounce it as safe and as easy a delivery as he generally met with,’ he replied on paper: ‘I hereby testify that I attended Mrs. Rowbotham on the 3d inst., and that she had a safe labor and more easy than I generally meet with.’ On his asking the midwife if she thought it as easy as usual, she replied: ‘Why, I should say that a more easy labor I never witnessed—I never saw such a thing, and I have been at a great many labors in my time!’

“The child, a boy, was finely proportioned and exceedingly soft, his bones resembling gristle. He became of large size and very graceful, athletic and strong as he grew up. The diet of his mother was immediately changed, and she ate bread and milk and all articles of food in which phosphate of lime is to be found, and which had been left out before. She also got up from her confinement immediately and well. After her previous delivery, July, 1838, full ten days elapsed before she could leave her bed, and then she swooned at the first attempt; on this occasion, March, 1841, she left her bed the fourth day, and not only washed, but partly dressed herself. Had she not been influenced by custom and also been somewhat timid, she might have done so sooner. To be assisted appeared like a burlesque to her, not to say annoyance. She had no assistance from medicine.

“During former pregnancies, she had subsisted very much on bread, puddings, pies, and all kinds of pastry, having an idea that solid food of this kind was necessary to support the fetus. Nutritious food can be had without this hard and bony element, which is so large an ingredient of wheaten flour. Sago, tapioca, rice, etc., have little of it.”

This is a remarkable case, indeed, in some respects seems almost incredible. The theory expounded certainly deserves consideration. If there is any reasonable method by which the throes of parturition can be mitigated, women want to and ought to know it.

I have tested this theory thoroughly, and know many physicians who have instructed their patients accordingly. For a number of years I have been teaching it to women in conversations, and have many testimonials of good results. One commencing to practice this method at the beginning of pregnancy need not eat so plentifully of the fruit as did Mrs. R.

A woman who, all her life, has violated natural laws, and consequently has been an invalid, is diseased by deleterious diet and deformed by unnatural modes of dress, can not expect to have a perfectly painless labor. Even such can, however, do much to mitigate her suffering by fidelity to these teachings. Like Mrs. R., comfort, health, strength and vivacity can be obtained during pregnancy, and the agony of parturition, that usually continues from twenty-four to forty-eight hours, can be reduced both in duration and violence. The consequence will be a speedy restoration of the organs to a normal condition.

For further proof of this theory, the reader’s attention is called to the following notable experience: A Mrs. W., the wife of a prominent judge, in the northern part of Michigan, is a woman of fine physique and apparently robust health. She is the mother of four children. With the first three, she suffered prolonged and agonizing labor, lasting in the expulsive stage from thirty to fifty hours. Becoming pregnant again, her heart was filled with terror lest she should not survive the ordeal. She was four months advanced in pregnancy when she became acquainted with the “fruit diet” theory, and lived accordingly, subsisting almost entirely upon fruits, rice and vegetables.

Her health became unusually good. The pains, aches and discomforts she had experienced during the last months of previous pregnancies were entirely wanting. The time of delivery had arrived. At five o’clock in the morning she was suddenly awakened with a severe cramp in her limbs. She arose and walked the floor without relief. Returning to the bed, she obtained ease by applications of warmth and friction.

She fell into a quiet sleep, which lasted, perhaps, half an hour. From this she was awakened by a labor pain. The doctor was hastily summoned, and although he lived across the street and came at once, the child was born before his arrival. This occurred before seven o’clock, less than two hours from the time she was awakened with the cramps. She avers that the effort that expelled the child could not be called a pain, only a sense of discomfort, or of continued pressure. Her child is now three years old, is unusually healthy and robust. The bones were pliable at birth, but soon solidified. When it is known that many of the bones of the human body under any circumstances are not fully ossified until about the 20th year, it need be no source of uneasiness that the osseous structure is more than usually pliable at birth. In most cases the gain for the child is as great as for the mother.

Mrs. K. with her first child had the usual three months of “morning sickness,” which, in her case, continued the entire day. She suffered fearfully from bloating and lameness, so much so that she was unable to leave the house during the last weeks of gestation. She bathed in warm water only frequently enough to answer the demands of cleanliness. Her labor was both severe and prolonged. She had convulsions, and after forty-eight hours of agony the child was removed with instruments. Her confinement was followed by broken breasts, metritis and cellulitis, and she was unable to sit up a moment until the child was five weeks old.

With her second child she bathed freely in cold water and lived upon the “fruit and rice” diet. She had no morning sickness, no heartburn, no neuralgia, and scarcely any bloating or lameness. It may be said that the child was born without any labor as she had no sensation of pain. She had slept unusually well, awakened about three o’clock with the “breaking of the waters,” called her husband, who sprang from the bed, but could not get dressed to call her mother who was upstairs, before the lusty cry of the little stranger pressed him into the work of an amateur accoucheur. She used cold water freely after her confinement, and had no gathered breasts, no inflammation, or trouble of any kind. Felt able to get about the house the following day; seemed quite absurd to lie in bed. She speaks of it joyfully as one of the greatest triumphs of her life, and preaches the doctrine to all she meets. She could not be convinced that there is any need of childbirth being accompanied by severe pain.

The following case came under my notice, and proves the efficacy of the “fruit diet.”

Mrs. L. T. Colburn, living in Eureka, Kansas, is a woman, short, fleshy, and what is called solid built. She has five children: with the first four, her labors were severe and prolonged. Some of them only terminated with instrumental interference. Relays of neighboring women were worn out in rendering her the customary aid, and some of her male relatives had to be pressed into service. During her last pregnancy, accidentally, she lived upon fruit and rice, and her experience was as unlike the former deliveries as night is unlike day. Her husband kept a grocery and provision store, and the family lived over the store; Mrs. C. was in the grocery frequently. She had a craving for lemons and oranges, and ate of them very freely, often consuming half a dozen of either at one time. Her greediness for these fruits became the by-word of friends and neighbors.

Previous to this time her eldest son, showing symptoms of irritation of the brain, subsisted upon rice. From this the entire family came to living almost totally upon rice. As usual, she made very elaborate preparations for her confinement; her physician, nurse and friends were engaged. At the end of nine months she was awakened with the “breaking of the waters.” She aroused her husband. He thought he had better go for a doctor. “Why, there is no use,” she said, “I have not a particle of pain.” However, he feared there was something wrong, and after calling her sister, went with all possible haste for medical aid.

The sister, too, was alarmed, and went to the next door to call a neighbor. Before either returned, while Mrs. C. was entirely alone, the child was born, without the sensation of pain.

Mrs. C. had talked her experience over many times with her husband and friends, and was never able to account for the very marked difference in her confinements until at my conversations she heard me expound the “rice and fruit diet” theory. With tears streaming from her eyes she recounted her story; she said: “I am so glad to know that this is not the result of chance—that it is the truth and philosophy by which all may profit.”

Mrs. C. is a true woman; she told me she was willing her name and experience should be used for the benefit of others, and handed me this testimony:

“This is to certify that I know what Dr. Stockham teaches in regard to ‘Fruit Diet’ is true. When pregnant with my last child, I accidentally lived upon rice and fruit, and my child was born with comparatively no pain or sensible effort; could not get a physician in time, nor did I need one. In four previous deliveries I had physicians with me over twenty-four hours, and had prolonged and severe labors. I can account for the difference only through the fruit and rice diet.

L. T. Colburn,

May 2, 1882.

Eureka, Kansas.

Food and drink should be chosen that lack in bone forming materials. The carbonaceous elements of the grains are not objectionable, while to prevent inflammation the free use of fats and sweets should be avoided. Of the legumina and grains: beans, barley, rye and oats, in order, contain the largest amount of mineral product; wheat not quite so much; corn, almost none. Lean meat, chicken, oysters, clams, lobster, crab, etc., abound in the mineral salts. All garden vegetables, save beans, are desirable. Eggs, wheat and milk can be used moderately.

Feast on fruits freely should be the pregnant woman’s motto. The oxygen of acid fruits unite with the carbon, hence besides dissolving the phosphates tends to prevent inflammation.

That the fruit diet prevents the diseases of pregnancy and the sufferings of parturition, is a boon to every woman, and all knowing this ought to preach it.

The bill of fare below suggests dishes desirable in pregnancy. Remember always to add fruit. Next to lemon and oranges, apples, peaches and plums should be chosen. For supper it is better to take simply rice or corn gruel, or, if in summer, a dish of ice cream. It must be understood that this bill of fare is merely suggestive, being intended to show that a variety of attractive dishes can be made entirely compatible with the theory.

BREAKFAST FOR EACH DAY OF THE WEEK.

Monday.—Rice balls, baked apples, baked potatoes, corn muffins, corn tea.

Tuesday.—Japanese rice, apple sauce, creamed potato, corn-meal griddle cakes, barley coffee.

Wednesday.—Rice muffins, fresh fruit, rhubarb on toast, breakfast patties, wheat coffee.

Thursday.—Hominy, stewed fruit, rice omelet, potato balls, corn muffins, hot milk.

Friday.—Rice griddle cakes, stewed potatoes, milk toast, sago and cream, barley coffee.

Saturday.—Corn mush, tomato on toast, egg omelet, graham muffins, hot milk.

Sunday.—Fresh fruit, codfish balls, baked potatoes, rice muffins, chocolate, maple syrup.

DINNER FOR EACH DAY OF THE WEEK.

Monday.—Macaroni soup, asparagus on toast, mashed potatoes, sago-apple pudding or rice snow.

Tuesday.—Noodle soup, raw oysters, potato puffs, succotash, baked macaroni, cold slaw, baked rice pudding or apple-tapioca pudding, fruit.

Wednesday.—Tomato soup, fresh fish, mashed potatoes, beets, baked Indian pudding or rhubarb pie.

Thursday.—Vegetable soup, tomatoes on toast, creamed potatoes, stewed macaroni, corn, cracked-wheat pudding or cornstarch blanc-mange, fruit.

Friday.—Rice soup, creamed codfish, green peas, spinach, boiled potatoes, strawberry shortcake or fruit blanc-mange.

Saturday.—Potato soup, macaroni and cheese, vegetable oysters, creamed cabbage, baked rice omelet, fruit shortcake, fruit.

Sunday.—Baked chicken, sweet potatoes, celery, unleavened bread, potato puffs, corn, farina blanc-mange with jelly, nuts and fruits.

Copy this bill of fare and paste in the kitchen, where it will be handy to refer to. If one is not accustomed to the use of grains it requires some patience to learn to prepare the food so that it will prove both nourishing and satisfactory to a delicate appetite. See chapter on dietetics for recipes.

The following table has been carefully prepared from Payen’s food analysis. It will afford assistance in selecting appropriate diet, and should be studied with care.

ANALYSIS OF FOOD.