This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
From March ist till June 10th (ten weeks and a half), the hours of work are from 4 to 7 p. m., with exercise for an extra half hour or more at such odd times as recitations may permit. During this period the following regulations of the training table are observed:
Oranges, tamarinds, figs, and dates.
Stewed, browned, and baked.
Served in all styles, except fried (unless with the ham). Eggs appear in some form about four mornings a week.
The meats are varied, steaks or chops alternating with one of the others.
Water, milk, tea on special occasions for some individual man. The water is boiled and poured while hot on the oatmeal. On cooling it has about the consistence of rich milk and a strong flavour of the oatmeal.
All varieties, including oyster stews and clam broths.
Roast beef, mutton, turkey, chicken. Gravies are but little used. Two kinds of meat are always served.
Fish, broiled or boiled, is served twice a week.
Same as breakfast.
Supper (one hour after rowing - i. e., from J to 8.15 p. m).
Same as breakfast.
Chops, stews, cold meats from dinner. Rarely, beefsteak.
Stewed or baked.
All styles, about three times a week, usually not on same day as for breakfast.
Same as breakfast. Bass's ale for men who are getting "fine " and for whole crew after especially hard day's work.
Ale and milk are never taken at same meal.
For three weeks following June 10th the crew is at New London in final preparation for their race. The programme is then somewhat changed.
Breakfast is served at the same hour and consists of the same variety of food as before.
The morning work is from 9.30 or 10 to 11.30 or 12.
Dinner, with same menu as before, is served at 12.30 or ip.m.
The afternoon till 4.30 is spent in loafing - often in the water in the steam launch. At that hour a lunch of cold meat, stewed or baked potatoes, milk, and toast is served. The afternoon work - which is the hard work of the day - begins from forty-five to sixty minutes after the lunch and continues for about two hours, more or less, depending on its severity. Forty-five minutes after this work cold oatmeal or other cereal, with toast and milk, is served.
Many of the men are allowed ale every night during the final three weeks, either with the late supper or an hour later - 9.30, on retiring.
There is no limit set to the quantity of food. The fluids, however, are limited to three glasses at a meal, with but little drink between meals. Of late years this is becoming changed, and in hot weather, when the men are perspiring freely, more fluid is allowed. To counteract the constipating effect which training has upon some men, stewed prunes are served for either" breakfast or supper.
The training table of the present day, as given above, is far more liberal than it was five or ten years earlier, and it is aimed to regulate it on a rational basis. What few statistics are at command seem to show that the new is an improvement on the old system, and cases of overtraining are less frequent and less serious now than formerly.
It is the opinion of J. W. White that "an ordinary farmhouse table with its midday dinner and early tea will rarely (with the exception of coffee, hot cakes, pastry, and fried meats) offer anything which should be excluded from a rational training diet as it is at present understood".