Next Ebstein formulated a dietary that is certainly much better tolerated than that of Harvey and Banting, and yields as good, or even better, results.  He allows patients to take a definite quantity—­two to two and a half ounces-of fat daily, in the form of bacon or butter which, theoretically at least, offers several advantages:  It diminishes the sensations of hunger and thirst, and plays a special role with respect to the albuminoids; the latter may thus be assimilated by the economy without being resolved into fat, and thus the adipose of the organism at this period is drawn upon without subsequent renewal.  The following is the outline: 

Breakfast.—­At 6 a.m. in summer; 7:30 in winter:—­Eight ounces of black tea without either milk or sugar; two ounces of white bread or toast, with a copious layer of butter.

Dinner.—­2 p.m.:—­A modicum of beef marrow soup; four ounces of meat, preferably of fatty character; moderate quantity of vegetable, especially the legumines, but no potatoes or anything containing starch; raw fruits in season, and cooked fruits (stewed, without sugar); two or three glasses of light wine as a beverage, and after eating, a cup of black tea without sugar.

Supper.—­7:30 p m.:—­An egg, bit of fat roast, ham, or bacon; a slice of white bread well buttered; a large cup of black tea without milk or sugar; from time to time, cheese and fresh fruits.

Germain See suggests as a modification of this regimen, the abundant use of beverage, the addition of gelatins, and at times small doses of potassium iodide in twenty cases he claims constant and relatively prompt results.

Whatever may be urged for Ebstein’s system—­and it has afforded most excellent results to Unna and to Lube, as well as its author—­it certainly exposes the patient to the terrors of dyspepsia, when the routine must needs be interrupted or modified; hence it is not always to be depended upon.  As between dyspepsia and obesity, there are few, I fancy, who would not prefer the latter.

Another “system” that has acquired no little celebrity, and which has for its aim the reduction as far as possible of alimentary hydrocarbons while permitting a certain proportion of fat, is that, of Denneth, which necessarily follows somewhat closely the lines laid down by Ebstein.

Oertels’ treatment, somewhat widely known, and not without due measure of fame, is based upon a series of measures having as object the withdrawal from both circulation and the economy at large, as much of the fluids as possible.  It is especially adapted for the relief of those obese who are suffering fatty degeneration of the heart.  The menu is as follows: 

Breakfast.—­Pour to five ounces of tea or coffee with a little milk; two to two and a half ounces bread.

Dinner.—­Three or four ounces of roast or boiled meat, or moderately fat food; fish, slightly fat; salad and vegetables at pleasure; one and a half ounces of bread (in certain cases as much as three ounces of farinaceous food may be permitted); three to six ounces of fruit; at times a little pastry for dessert.—­In summer, if fruit is not obtainable, six to eight ounces of light wine may be allowed.