Part 53

Just before retiring, take vigorous deep breathing exercises.

/Fourth Day/: Same as the third, varying the menus by changing vegetables or fruits.

/Fifth Day/: Same as the first, repeating these menus so long as they appeal to the taste and satisfy normal hunger.

SUMMER MENU

FOR AGED PERSON BUILDING UP GENERAL HEALTH

BREAKFAST

Peaches or cantaloup Corn hominy, with cream Two glasses of milk

LUNCHEON

Spinach or lettuce Lima beans or boiled corn A potato--sweet or white

DINNER

One fresh vegetable--choice Buttermilk or fish A potato Sliced peaches or a melon

Where milk is not prescribed, I would advise drinking from one to two glasses of water at each meal.

Masticate every atom of food to extreme fineness.

FALL MENU

FOR AGED PERSON BUILDING UP GENERAL HEALTH

BREAKFAST

A baked apple or soaked prunes One extremely ripe banana Plain wheat, boiled until the grains burst open A pint of rich milk Half a cup of wheat bran, cooked

LUNCHEON

A baked potato or baked beans Cooked spinach or a morsel of anything green in the way of a salad One fresh vegetable--carrots, string beans, parsnips, squash, or onions. String beans, with a Spanish onion, preferred

DINNER

Vegetable soup A potato Carrots, parsnips, or beans Junket or gelatin

The following are emergency meals which may be taken once or twice a week:

EMERGENCY BREAKFAST

Whole wheat gems A pint of milk A cup of cocoa (Inasmuch as milk, in small quantities, may be constipating, some bran should be taken at this meal)

EMERGENCY DINNER

Choice of the following: a Tender fish, with baked or mashed potatoes (If something sweet is desired a very simple dessert, such as plain ice-cream, may be eaten) b Chicken or turkey Mashed or baked potatoes A cup of chocolate

WINTER MENU

FOR AGED PERSON BUILDING UP GENERAL HEALTH