Part 69

/First Day/: Immediately on rising, drink a glass of water, eat a bit of fruit, and devote from five to eight minutes to exercising and deep breathing.

BREAKFAST

Boiled wheat, with cream and nuts, or nut butter, if convenient; if not, use dairy butter From three to four glasses of milk (A tablespoonful of ordinary wheat bran at the close of the meal)

LUNCHEON

A pint of milk A sandwich of whole wheat bread, with nut butter and cream cheese One or two bananas, with cream cheese, nuts, and dates

DINNER

Celery or a green salad Carrots and boiled onions Baked white potatoes or baked beans A glass of buttermilk An egg served on a baked potato

It would be advisable to drink a glass of water at the close of each meal, and, just before retiring, to drink another glass of water and to eat a bit of fruit. Take exercises as already suggested.

/Second Day/: Same as the first.

/Third Day/: Same as the second, varying the vegetables according to appetite or hunger.

/Fourth Day/:

BREAKFAST

Two very ripe bananas, eaten with cream and nut butter Four or five figs, eaten with cream and nuts Two eggs, very softly boiled, or whipped, if preferred A potato, if something salty is desired

LUNCHEON

A sandwich, as for luncheon first day Two eggs Soaked prunes, or figs, with nut butter or dairy butter

DINNER

Fish, eggs, or chicken Choice of two fresh vegetables: Beets Squash Carrots Turnips, etc. A baked white potato or baked beans A cup of thin cocoa or gelatin A cup of hot water

A bit of fruit, exercise, and deep breathing just before retiring.

/Fifth Day/: The same as the fourth, slightly increasing or decreasing the quantity of food according to normal hunger.

/Sixth Day/: The same as the first, repeating the diet until there is a perceptible gain in both strength and weight. It should then be changed or modified so as to prevent the appetite from rebelling against the general plan. These changes may be made by selecting different vegetables and fruits. The heavy or proteid part of the diet should be kept about the same as prescribed so long as the work is strenuous.

DIET FOR COLD WEATHER

BREAKFAST

A cup of hot water A baked apple or persimmons An omelet, lightly cooked, rolled in grated nuts and whipped cream A coarse, cereal-meal waffle or corn bread and butter A heaping tablespoonful of coarse wheat bran, cooked (Honey, if something sweet is desired)

LUNCHEON

Baked beans, with olive-oil or butter

DINNER

A vegetable soup Cabbage, cauliflower, or Brussels sprouts A lettuce and tomato salad A potato, corn, or lima beans Corn bread and buttermilk Gelatin or junket Wheat bran Nuts, raisins, and cheese

DIET FOR HOT WEATHER