The writer in teaching food has always avoided menus, preferring that each learn the principles of food selection and so be in position to create these menus for himself.

However, there is so much dispute and discussion over various phases of the diet question that he has been for years besieged by requests for specific menus, and has been forced to adopt this style of teaching food selection and combination by illustration.

The following pages of menus for one month are taken from the Sun-Diet Health Service, an institution for the purpose of teaching diet for health.

This incorporation is a part of the East Aurora Sun and Diet Sanatorium, intended originally as a follow-up service for the patients leaving there, to keep them on proper diet for one year, after which there is no possibility that they will return to the former careless method of eating that is general, and which they followed before coming to the sanatorium for treatment.

It is only necessary that one feel the great change in the body that results from correct, or nearly correct, eating for a year in order to be sold for life.

So many requests came in continually for the Service, from friends of returning patients, those who were not ill enough to require sanatorium care, yet who did not wish to make mistakes in eating, that it was decided by the management to issue the Sun-Diet Health Service to the general public, and the rapidity with which this has spread in the two years of its existence is all the proof necessary that there is a great general interest aroused in the subject of foods and diet.

These menus are not strict diet in any sense of the word, but are a compromise issued to those who have not followed any form of dietary instruction previously, or who have followed a wrong system. They are not intended as a curative system of feeding, if there is such a thing.

Their entire intent is such a combination of foods, that are readily procured and not too difficult in preparation, as will allow any one to secure the entire menu materials in almost any city market; yet such an arrangement as will preclude the usual frequent mistakes in menu building, the object being to prevent the acid formation that makes of life a sour proposition to too many people every day.

Slight errors in combination may be detected in these menus cited, though when these occur it is in the interest of a more attractive menu, and all are of very minor character, so that strict adherence to the outline given will practically cut off acid formation, the acid-forming foods used being wholly counteracted by a proper arrangement of highly basic foods in the same meal.

Within one year after beginning the faithful use of such a menu there will be almost total extinction of acid conditions, and organic disease that has resulted from former acid states should be well on the road to recovery.

If constipation is marked, it is always well to use the nightly enema of tepid or slightly cool water, till returning activity of the colon produces a stool daily before the time for the enema, when this may be dispensed with, and there should then result a three-times-a-day habit that should last the rest of one's life, if food habits are modeled on this simple plan.

The use of the enema is wholly without harm if the water is below the temperature of the body, about 80 degrees F. being a favorable and usable temperature. Three quarts (this being the capacity of the average colon) should be injected at one time, to distend thoroughly and completely empty the colon, and this continued for two weeks, after which the amount may be reduced to two quarts, and this amount continued, retained for two or three minutes while the abdomen is thoroughly massaged.

In the beginning it is well to use a heaping tablespoonful of soda, common baking soda, to each enema, but after two weeks, and when the water is reduced to two quarts, add the juice of one lemon instead of the soda.

This, with corrected diet, will at once stop the absorption as well as the formation of adventitious acids, and relieve the system of much work that was formerly necessary, thus conserving its alkalies to keep up its formerly depleted reserve of these.

Accompanying the menus as issued to subscribers is a food chart with the usual foods listed under nine different heads, each division lettered, and the combinations listed by letter, so that it becomes easy for any one to make extemporaneous menus that will not be acid-forming in total result.

The menus selected are those from the summer months and are prepared chiefly of those foods seasonable during the summer, but most of the articles mentioned are seasonable all the year through. All are such as almost any market offers in season.

Sunday

BREAKFAST--Orange juice, milk.

DINNER--Relish--ripe olives, radishes; vegetable broth; broiled steak with mushrooms, steamed green peas, baked onions; Salad-- tomato and cucumber with mayonnaise dressing; Dessert--peach ice cream.

LUNCH--Steamed spinach; Salad-- fruit salad with mayonnaise; Dessert--strawberries with whipped cream (unsweetened)

Monday

BREAKFAST--Whole wheat toast, crisp fat bacon, black coffee.

LUNCH--Pea puree, steamed beets; Salad--small green string beans and sliced onion, dressing oil; Dessert--fresh pineapple (unsweetened)

DINNER--Broiled steak with broiled mushroom; steamed broccoli; Salad --asparagus tips on lettuce with mayonnaise dressing; Dessert -- strawberry whip (unsweetened)

Tuesday

BREAKFAST--Orange juice, milk.

LUNCH--Cream of asparagus soup, steamed kale; Salad--shredded cabbage and celery with mayonnaise dressing; Dessert--fresh fruit with whipped cream (unsweetened)

DINNER--Meat loaf, steamed spinach, steamed carrots; Salad--sauerkraut and grapefruit with mayonnaise; Dessert--lemon gelatine, whipped cream (unsweetened)