First Day:

Breakfast

A full glass of cool water A cup of junket, unsweetened One whole egg, lightly poached A very small, baked white potato A cup of hot water

Luncheon

A large, boiled Spanish onion A very rare omelet or a potato A cup of hot water

Dinner

Green peas, served in the pod A boiled onion Steamed rice

Two egg whites, whipped, served with a glass of fresh milk

Just before retiring, drink half a glass of water, and devote from three to five minutes to some of the exercises shown in Vol. V, pp. 1343 to 1346. Give special attention to deep breathing.

Second Day: Same as the first, slightly increasing the quantity of food, if the quantity named does not seem sufficient.

Third Day:

Breakfast

Oatmeal simmered over night Two extremely ripe bananas, baked, eaten with thin cream

Raisins, nut butter, and cream

Luncheon

A small portion of asparagus or green peas, with a baked white potato A cup of junket

Dinner

Asparagus, green peas, or beans Fish, lobster, white meat of chicken, or whipped eggs

A potato

From one and one-half to two glasses of cool water should be drunk at each of the above meals, or, if preferred, a cup or two of hot water.

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 icecream, may be eaten) b Chicken or turkey

Mashed or baked potatoes A cup of chocolate

Winter Menu. For Aged Person Building Up General Health

Breakfast

A cup of hot water

A few Malaga grapes or the juice of a very sweet orange

Two medium-sized, baked sweet potatoes, eaten with butter

A glass of clabbered milk, or a cup of junket, with very little sugar

A small portion of wheat bran

Luncheon

A small quantity of something green - endive, lettuce, or celery, eaten with nuts, oil, and a very little salt

Boiled onions, carrots, or parsnips

A baked potato

A liberal portion of gelatin

A cup of hot water

Dinner

Spinach, or a salad with oil Turnips, beets, carrots, parsnips - any two of these

A baked potato, with baked beans or rice

A portion of junket, fish, or chicken

A portion of gelatin, with cream - optional