hunger after the third or fourth day:
On rising, devote at least five minutes to vigorous deep breathing
exercise before an open window, or in the open air. Take a bit of juicy
fruit and a glass of water.
BREAKFAST
Cherries or berries (very ripe); neither cream
nor sugar
A banana, very ripe, eaten with two egg whites,
thoroughly whipped, and a very little thin cream
LUNCHEON
A green salad
One fresh vegetable; peas or asparagus preferred
A new potato
DINNER
A green salad, with nuts
Two fresh vegetables
A whipped egg or a cup of junket
It may be well to omit the noon meal for the first three or four days.
If there is the slightest tendency toward constipation, a tablespoonful
or two of wheat bran, cooked, should be taken at both the morning and
the evening meal.
A glass of water should be drunk just before retiring, and at least ten
minutes devoted to exercise and deep breathing.
As appetite returns, the quantity of food may be increased, and a few
heavier articles added, such as coarse cereal for breakfast, and a bit
of fish or an omelet for dinner.
SUMMER MENU
_NO APPETITE_
A cup of water and a very ripe peach or plum followed by vigorous deep
breathing exercises, immediately after rising.
BREAKFAST
Melon or peaches, with a very little cream
Tender ear of boiled corn, scraped from the cob,
and served with butter or a spoonful of cream
LUNCHEON
Lettuce and tomato salad, with grated nuts and
dressing
Corn or beans
DINNER
Cucumber and lettuce salad, with dressing
Summer squash
Lima beans
Melon
FALL MENU
_NO APPETITE_
BREAKFAST
A cup of hot water
A bunch of grapes or a baked apple, without
sugar
One extremely ripe banana, eaten with cream,
figs, and nuts
LUNCHEON
A large Spanish onion, boiled
A baked potato (The potato should be made
very hot with red pepper)
DINNER
Anything green, in the way of a salad, or a bit
of spinach, cooked
A bran meal gem--fresh butter; or a baked
potato
One extremely ripe banana, with cream and
nuts
A bunch of grapes an hour after eating.
WINTER MENU
_NO APPETITE_
On rising, take the juice of an orange, a glass of water, and such
exercises as have been already prescribed in the Spring Menu.
BREAKFAST
A teaspoonful of olive-oil
A pint of clabbered milk or junket
Half a cup of wheat bran, cooked, served with
cream
One egg, either whipped or coddled
LUNCHEON
Soup, either vegetable or cream of tomato
A small piece of a crisp cracker
A tablespoonful of olive-oil
DINNER
Two or three bananas, peeled, and baked in a
hot oven; eat with one whipped egg, to which
might be added a very little whipped cream
A glass of rich milk
Half a cup of wheat bran
A glass of cool water or a cup of hot water should be drunk at each
of these meals, and, as the appetite becomes normal, the egg and the
milk products may be increased, and the heavier vegetables, such as
sweet potatoes, baked beans, corn hominy, and plain boiled wheat may be
added.
SPRING MENU
_ATHLETIC DIET_
An orange or an apple, on rising
BREAKFAST
Plain wheat, boiled
Eggs or buttermilk
Nuts and raisins
LUNCHEON
Lettuce and tomatoes, with oil
Corn bread or corn hominy
Baked beans, with butter
DINNER
Soup--cream of rice or corn
Peas, asparagus, or carrots
A potato
Baked beans or lentils
A red banana, with raisins and cream
SUMMER MENU
_ATHLETIC DIET_
Berries, melon, or peaches, on rising
BREAKFAST
Three or four whipped eggs; add sugar to
taste, and flavor with fruit-juices
A pint of milk
A corn muffin or a small portion of coarse cereal--flaked
wheat
LUNCHEON
Fresh corn or shelled beans
Buttermilk
Raisins and nuts
Peaches and cream
DINNER
A small salad
Choice of one fresh vegetable:
Beans Peas Lentils
Corn bread
A sweet potato
Cottage cheese and either raisins or currants
Nuts
Plain ice-cream
FALL MENU
_ATHLETIC DIET_
Grapes, melons, or pears, on rising
BREAKFAST
Corn hominy or steamed barley; serve with
butter or cream
A pint of milk
A red banana, with cream, figs, and nuts
LUNCHEON
Lentil soup
Sweet potatoes, with butter
Whole wheat bread
Dates, cream cheese, and nuts
DINNER
A salad of lettuce, tomatoes, and nuts
Green corn
Onions, en casserole
Rice steamed with raisins; serve with butter or
cream
WINTER MENU
_ATHLETIC DIET_
An orange, on rising
BREAKFAST
Baked chestnuts, with butter
Two or three eggs, whipped; add sugar to taste
A whole wheat muffin
A banana, with dates and cream
LUNCHEON
Baked beans
Milk
DINNER
Soup--cream of pea or corn
Squash or stewed pumpkin
Fish or an omelet
Corn bread, with butter or oil
Ripe olives, celery, nuts, and raisins
The primary purpose of fat in the diet is to produce body-heat. About
three ounces of fat will maintain normal heat in the average-sized
body for a period of twenty-four hours. The amount of fat taken by
the athlete should be governed by exposure and temperature of the
atmosphere.
The best sources of fat are butter, nuts, and salad oil.
SPRING MENU
_ATHLETIC DIET_ (_CHIEFLY UNCOOKED_)
BREAKFAST
Berries or cherries
Three or four eggs, whipped eight minutes--sugar
to taste; flavor of lemon or pineapple juice.
Add a pint of milk, after whipping
Very ripe bananas, with cream, nuts, and
raisins
LUNCHEON
A green salad, with oil
Boiled wheat, corn hominy, or rice
Asparagus, onions, or peas
Nuts, raisins, cream cheese
DINNER
Boiled wheat
Three or four eggs, prepared as for breakfast
Ice-cream, plain
Wheat bran
SUMMER MENU
_ATHLETIC DIET_ (_CHIEFLY UNCOOKED_)
BREAKFAST
Melon or peaches
A pint of junket or clabbered milk
Two eggs, whipped
Two red bananas, with cream and nuts
LUNCHEON
Two or three ears of tender corn, boiled
One fresh vegetable--peas, beans, or carrots
DINNER
A green salad, with oil and nuts
A baked potato
Corn, peas, or beans
Fish or eggs
A banana, with dates
Melon or peaches
FALL MENU
_ATHLETIC DIET_ (_CHIEFLY UNCOOKED_)
BREAKFAST
Exceedingly ripe bananas, eaten with nut
butter, dates, and cream
Two or three eggs, whipped. Add to each egg a
rounded teaspoonful of sugar, and a scant spoonful
of lemon juice. Whip thoroughly, and add a
glass of milk to each egg
LUNCHEON
Two or three eggs, whipped, into which whip a
teaspoonful each of honey and lemon juice; add
a glass of milk to each egg
One or two exceedingly ripe bananas, eaten with
nut butter and raisins
DINNER
A green salad or celery
A fresh vegetable, cooked--squash, carrots,
parsnips, or onions
Baked beans and a baked potato
Sufficient water should be drunk at each of these meals to bring the
moisture up to 66 per cent of the whole.
Tender carrots or cabbage, uncooked, may be eaten, with nuts and salt,
at both luncheon and dinner.
WINTER MENU
_ATHLETIC DIET (CHIEFLY UNCOOKED)_
BREAKFAST
An orange or an apple, with olive-oil
Oatmeal or boiled wheat
Three eggs, whipped--sugar to taste; fruit
flavor
Cream and nuts, with raisins
LUNCHEON
Corn bread--buttermilk
A banana, with either seedless raisins or currants;
cream, and either nuts or nut butter
Milk or chocolate
DINNER
Celery
Baked beans or lentils
Eggs or fish
A potato
Nuts, raisins, and either cream or ice-cream
SPRING MENU
_FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_
On awaking, have the child take a glass of water and the strained juice
of an orange, or a few cherries or berries; deep breathing in the open
air, and such exercises as it is able to endure.
BREAKFAST
(Late)
Cherries or berries--very few
Half a cup of hot water
A heaping tablespoonful of boiled wheat, oatmeal,
or rice
A whipped egg, sweetened and flavored to taste
Half a glass of milk
LUNCHEON
Two glasses of fresh milk, taken slowly--half
a glass every ten or fifteen minutes
A heaping tablespoonful of wheat bran, cooked,
served with cream
DINNER
Vegetable soup
A cup of water
Green peas
New potatoes
Eggs whipped, same as for breakfast--all the
child will take; milk, if preferred (If milk is
chosen, a tablespoonful of wheat bran should be
taken to prevent constipation)
SUMMER MENU
_FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_
A very ripe peach or a bunch of grapes on awaking; exercise and deep
breathing.
BREAKFAST
Cantaloup or peaches--very little sugar and
cream
Whipped eggs, junket, or gelatin--all the child
will take of either, or a portion of all
LUNCHEON
Tender corn, scraped from cob, made into a
purée; season to taste
Milk and either eggs or gelatin
DINNER
Cantaloup or melon
A pint of milk, with one whipped egg
A spoonful of bran
Deep breathing in the open air just before retiring.
FALL MENU
_FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_
/First Day/: The first thing after rising, give the body a
thorough rubbing with a coarse towel or flesh brush, and a gentle
massage. Do not use water except on the face and hands.
BREAKFAST
Whip two fresh eggs very fine, adding slowly, while whipping, two
teaspoonfuls of sugar, two and one-half teaspoonfuls of lemon
juice, and two tablespoonfuls of cream. Add half a glass of milk to
each egg and mix thoroughly
At usual breakfast hour begin taking not more than half a glass
at first; in ten or fifteen minutes another half glass. Continue
taking half a glass every ten or fifteen minutes until the full
amount is consumed
LUNCHEON
A small, baked potato
Two eggs, prepared as for breakfast
DINNER
A glass of milk
A baked potato
Bit of any fresh vegetable that appeals to the
taste
Drink liberally of water between meals or at meals. Just before
retiring, rub the body with a flesh brush, or give it a massage as
prescribed for the morning.
Take about one tablespoonful of coarse wheat bran at the beginning of
each meal. To keep the intestines thoroughly cleansed is of primary
importance. Increase the quantity until the desired result is produced,
which should be an action once or twice a day.
/Second Day/: The same as the first, decreasing the eggs and
increasing the milk.
/Third Day/: The same as the second, slightly varying the menus
by increasing the quantity of eggs and milk, if these are agreeable,
reducing the other articles correspondingly.
/Fourth Day/:
BREAKFAST
A glass or two of clabbered milk, slightly
sweetened until it is palatable
Wheat bran, cooked
LUNCHEON
Choice of any fresh vegetable, especially such
as sweet potatoes, pumpkin, or red banana, eaten
with nut butter
A little cream and either dates or figs
DINNER
Fruit and nuts, prepared any way they are
palatable
/Fifth Day/: The same as the first, repeating the diet herein
given so long as it is agreeable.
The body should be rubbed with a flesh brush and given massage every
morning and evening.
WINTER MENU
_FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_
Choice of the following menus:
MENU I MENU II
BREAKFAST
Two egg whites and one Rice boiled until very soft.
yolk whipped rapidly Put through a colander
about two minutes. and make into a thin
Add two teaspoonfuls of purée by adding milk;
sugar and whip three sugar and cream to taste
minutes longer; then add
slowly, while whipping, a
teaspoonful of strained
lemon juice or pineapple
juice, and a very little
olive-oil. Serve two egg
yolks and three whites, if
the appetite will accept
them
LUNCHEON
Any fresh vegetable of the A boiled onion
sweet variety, such as A potato--sweet or white
parsnips, sweet potatoes, Carrots or parsnips, eaten
squash, or pumpkin. with butter and salt
(These may be made into A cup of chocolate
a purée by putting
through a colander and
adding cream and sugar
to taste)
DINNER
One or two fresh vegetables--carrots, Purée of rice and one egg
parsnips, turnips, prepared as for breakfast
or onions, prepared (Menu I)
anyway that will make
them palatable
Clabbered milk with a
sprinkle of sugar
The articles composing these meals should be served in very small
portions.
SPRING MENU
_FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY_
Immediately on rising, take two or three tablespoonfuls of orange
juice and drink two glasses of water. If there is a tendency toward
fermentation, the orange juice should be omitted.
Exercise in the open air before breakfast.
BREAKFAST
Two eggs, cooked two minutes
A small, baked potato--sweet or white
One glass of milk
A cup of water
LUNCHEON
A large, boiled onion and either green peas or
asparagus
A glass of water
DINNER
A small portion of fish
A baked white potato--eat skins and all; masticate
thoroughly
One or two vegetables, such as peas, beans, or
asparagus
One egg white in half a glass of milk
Half a glass of water
Luncheon should be omitted unless quite hungry.
SUMMER MENU
_FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY_
Choice of the following menus:
MENU I MENU II
BREAKFAST
Peaches or plums A portion of wheat flakes.
Oatmeal, rice, or boiled (A spoonful or two of
wheat wheat bran cooked with
Two glasses of milk the wheat flakes)
One whole egg
One banana, baked
A glass of milk
/Note/: A few very ripe berries or the juice of an orange may be
taken at the beginning of each of these meals.
LUNCHEON
One fresh vegetable Choice of one or two fresh
A baked sweet or white vegetables
potato A glass of buttermilk
A very small portion of fish Corn bread--a very little
DINNER
Choice of two fresh vegetables Choice of two fresh vegetables
Two glasses of milk or a A baked white potato
small portion of fish Two or three egg whites
Two medium-sized baked Baked peas, beans, or lentils
white potatoes or baked
beans
Every atom of food composing these meals should be masticated to
exceeding fineness, and two glasses of water drunk at every meal.
If something sweet is desired, a spoonful of raisins and nuts might be
taken at the close of the dinner meal.
FALL MENU
_FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY_
/First Day/: On rising, take a bunch of grapes (swallow seeds
and pulp without mastication), a glass of water, and devote from eight
to ten minutes to exercises Nos. 3 and 5. See Vol. V, pp. 1344 and 1345.
BREAKFAST
One or two exceedingly ripe bananas (red
variety preferred), eaten with thin cream,
raisins or figs, and butter
Two glasses of milk
LUNCHEON
One whole egg, boiled two minutes
Whole wheat, thoroughly cooked; nut butter
Two glasses of milk
/Note/: If not hungry, omit both the whole wheat and the egg and
take from two to three glasses of milk. For gaining weight, this would
be preferable.
DINNER
Choice of carrots, squash, turnips, or parsnips
One whole egg, boiled two minutes; or an
omelet
Two medium-sized baked white potatoes
One glass of milk
/Note/: From one to one and one-half glasses of water should be
drunk at each of these meals.
If constipated, eat two medium bunches of Concord grapes, swallowing
skins, seeds and pulp without mastication. Drink a glass of water and
spend from five to ten minutes in active exercise and deep breathing
just before retiring.
/Second Day/: The same as the first, slightly increasing the
quantity of food if normal hunger requires it. Bran biscuits may be
taken instead of whole wheat if preferred.
/Third Day/: The same as the first, omitting the egg at dinner
time, and substituting a small quantity of fish (smelts preferred).
/Fourth Day/:
BREAKFAST
A cantaloup
Half a glass of water
A small portion of oatmeal, very thoroughly
cooked
Two exceedingly ripe bananas, eaten with figs,
cream, and nuts
A cup of chocolate
LUNCHEON
Two eggs--prepared choice
Two medium-sized potatoes
DINNER
A salad with oil and nuts
Corn, beans, carrots, cabbage--any two of
these
A potato
Junket or gelatin
/Fifth Day/: The same as the fourth, with the exception of
dinner. At this meal a bit of fish, chicken, or an egg may be eaten.
/Sixth Day/: The same as the first, repeating these menus
for about two weeks, making such changes as the appetite demands in
vegetables and fruit only.
WINTER MENU
_FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY_
Eggs, milk, and sugar are the most readily convertible nutrients
known to the science of food chemistry. In combination they represent
the highest form of the nitrogenous (proteids and the carbohydrate)
compounds, therefore to increase physical efficiency one should take as
much of these as possible.
If one is under weight, it would be advisable, especially during the
cold weather, to take three eggs for breakfast, four eggs with a quart
of milk for luncheon, and a vegetable dinner as laid out in Menu II.
Choice of the following menus:
MENU I MENU II
BREAKFAST
A bunch of grapes Two or three eggs, whipped,
One very ripe banana with to which add a teaspoonful
cream and nut butter of lemon juice, a teaspoonful
A whole wheat gem, eaten each of olive-oil
with one or two very soft and sugar, and one-half
eggs glass of milk to each egg
LUNCHEON
One fresh vegetable Two eggs prepared as for
A baked potato breakfast, Menu II
Boiled onions and a bit of
fish
A glass of milk or a cup of
hot chocolate
DINNER
Spinach or a bit of salad The same as dinner, Menu
Clabbered milk or a bit of I, choosing either clabbered
fish milk, fish, eggs, or
Baked beans or baked white meat of chicken
potatoes
Boiled onions or carrots
A cup of chocolate
Where as many as four eggs are taken at once, a tablespoonful of cognac
brandy will make the yolks more digestible and more assimilable,
therefore in curative feeding its purpose is medicinal.
SPRING MENU
_FOR A SCHOOL TEACHER_
_ANEMIA--SLUGGISH LIVER--UNDERWEIGHT_
_NERVOUSNESS_
Choice of the following menus:
MENU I MENU II
BREAKFAST
Cherries--sweet Berries
Corn bread, with butter Farina, or oatmeal with
A cup of hot water cream
A glass of milk One whole egg
Two cups of chocolate
LUNCHEON
Boiled rice, or corn hominy, A large, boiled onion
with butter or cream. (A A baked white potato
spoonful of sugar may be Corn bread
added, if desired) Buttermilk
One or two glasses of water
DINNER
A pint of junket A small portion of fish or
A small piece of corn bread chicken
Two or three glasses of milk A baked white potato
Half a cup of wheat bran Choice of carrots or onions
A green salad or a very
small portion of spinach
may be eaten at this
meal, if desired
Drink one or two glasses of water at each of these meals.
If the breakfast has not digested well, the noon meal should be very
light. Bran gems or plain wheat bran may be eaten at each meal until
the liver is performing its normal functions.
SUMMER MENU
_FOR A SCHOOL TEACHER_
_ANEMIA--SLUGGISH LIVER--UNDERWEIGHT_
_NERVOUSNESS_
MENU I MENU II
BREAKFAST
A cantaloup Peaches or cantaloup
Tender corn scraped from Two medium-sized baked
cob--lightly cooked potatoes, with butter;
A glass of milk; buttermilk eat skins and all
preferred Two eggs or two glasses of
One extremely ripe banana, milk
eaten with nut butter,
cream, and raisins
LUNCHEON
A vegetable salad A green salad
Tender corn, boiled One fresh vegetable
A bran gem
Junket or gelatin
DINNER
A green salad or spinach Choice of two fresh vegetables
Choice of two vegetables: A baked potato
Beans Corn A bit of fish or buttermilk
Boiled onions Peas One baked banana, with
A baked potato cream and nut butter
A liberal quantity of water should be drunk at each of these meals.
FALL MENU
_FOR A SCHOOL TEACHER_
_ANEMIA--SLUGGISH LIVER--UNDERWEIGHT_
_NERVOUSNESS_
On rising, take the juice of one sweet orange
Choice of the following menus:
MENU I MENU II
BREAKFAST
Bran meal gems, with butter A small portion of boiled
Milk wheat, with cream
One egg, either whipped or
boiled two minutes
LUNCHEON
Two extremely ripe bananas, Two bananas
eaten with nut butter Half a dozen dates
and raisins (Cream Cream cheese
or cream cheese may be An ounce of nuts
added, if desired) A cup of milk
A whole wheat cracker and
nut butter
A glass of milk, if convenient
DINNER
Boiled onions, and either Spinach or a green salad
carrots or turnips Baked beans or a baked
A baked white potato potato
A glass or two of milk Onions, carrots, turnips, or
squash
One egg or a very small
portion of fish
Immediately after dinner, eat a bunch of grapes and drink a cup of hot
water.
If there is a tendency toward constipation, take wheat bran just before
retiring.
WINTER MENU
_FOR A SCHOOL TEACHER_
_ANEMIA--SLUGGISH LIVER--UNDERWEIGHT_
_NERVOUSNESS_
MENU I MENU II
BREAKFAST
Boiled wheat, with cream One exceedingly ripe banana,
Two or three glasses of milk with thin cream
and nut butter
Two glasses of milk
One egg
LUNCHEON
Two exceedingly ripe bananas, with cream
cheese and raisins
Whole wheat bread sandwiches, with nut
butter; nuts or cream cheese, if preferred
DINNER
A green salad
One or two fresh vegetables--choice
A baked potato or corn bread
Half a cup of wheat bran, cooked; serve with
cream
If the bowels should act too freely, rice, chestnuts, or sweet potatoes
may be eaten liberally with the morning and the evening meal.
SPRING MENU
_LABORING MAN_ (_LUNCH IN SHOP_)
_UNDERWEIGHT--ANEMIC_
BREAKFAST
A baked apple
Boiled wheat or oatmeal
Wheat bran, cooked
Two whole eggs, either whipped or lightly
poached
A glass or two of milk or a cup or two of
chocolate
LUNCHEON
A pint of milk
Whole wheat bread
Two very ripe bananas, with nut butter or dates
DINNER
A cup of hot water
Choice of two fresh vegetables:
Asparagus Carrots
Beans Onions
Beets Peas
A green salad
A bit of fish
One egg or a glass of buttermilk
A new potato--baked
A spoonful or two of wheat bran
A spoonful of nuts and a few dates may be eaten at each of these meals.
They should be masticated very thoroughly.
SUMMER MENU
_LABORING MAN_ (_LUNCH IN SHOP_)
_UNDERWEIGHT--ANEMIC_
On rising, take two glasses of water, a spoonful or two of wheat bran,
and a bit of fruit.
/First Day/:
BREAKFAST
Two glasses of fresh milk
Two eggs, whipped or boiled
A small dish of whole wheat, cooked
A spoonful of wheat bran
LUNCHEON
Four glasses of milk, with hard crackers
Two eggs, cooked
A spoonful or two of wheat bran
Corn bread
(Drink two glasses of milk an hour before
dinner)
DINNER
Two whipped eggs
Two glasses of milk
Two medium-sized, baked white potatoes;
eat skins and all
A sauce-dish of wheat bran, cooked
Just before retiring, take two or three tablespoonfuls of wheat bran,
in a little water, provided there is a tendency toward constipation; if
not, this should be omitted.
/Second Day/: The same as the first, adding another egg to the
morning meal, and a bit of fish to the evening meals.
/Third Day/: The same as the second.
/Fourth Day/: The same as the first, and so on for a period of a
week or ten days.
FALL MENU
_LABORING MAN_ (_LUNCH IN SHOP_)
_UNDERWEIGHT--ANEMIC_
The following menus are composed of but few articles; all of them,
however, have a specific purpose.
Immediately on rising, drink a glass of water and eat a bunch of
grapes, swallowing skins, seeds and pulp. Do not masticate the seeds or
pulp.
Choice of the following menus:
MENU I MENU II
BREAKFAST
Melon or pears A melon or a bunch of
Two or three eggs, cooked grapes
one and a half minutes Two or three eggs cooked
A portion of whole wheat, one and a half minutes
boiled or simmered over Two medium-sized baked
night; serve with cream white potatoes
A small portion of wheat
bran, cooked
LUNCHEON
Two or three eggs, taken Two eggs
uncooked from the shell, Two exceedingly large bananas,
with a little salt with either nut
Whole wheat bread with butter or nuts, and dates
nut butter or raisins
A banana, eaten with either
cream cheese or nut
butter, and raisins or
dates
DINNER
Boiled onions, carrots, Same as dinner Menu I,
squash, corn, turnips, or substituting chicken for
beets--any two of these the egg or the fish, if
A green salad or cooked desired
spinach, with egg
A very small portion of fish
or an egg
A liberal portion of baked
potatoes
From one to two glasses of water should be drunk at each of these
meals. Mastication should be very thorough.
In the selection of articles composing the dinner, do not make them too
numerous. Three or four things are sufficient.
About once a week take--
One fresh vegetable
A baked potato
One egg
Home-made ice-cream as dessert
The noon meal could consist of three or four eggs whipped with a little
sugar, adding a glass of milk to each egg. Place this in a bottle and
take a glass every fifteen or twenty minutes, from 12 until 2 /P.
M./
WINTER MENU
_LABORING MAN_ (_LUNCH IN SHOP_)
_UNDERWEIGHT--ANEMIC_
/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