As a rule, laborers work either outdoors or exposed to a temperature either considerably below 70° F. or considerably above. Men working in foundries and smelting works, stokers on steamships, firemen and engineers, are likely to be subjected to temperatures considerably above 70° F., while men working in any outdoor employment, as motormen, cab drivers, expressmen, etc., are subjected to a temperature considerably lower during the colder months of the year. In either case the laborer performs a great deal of muscular work and requires a very nourishing diet; while he does not require meat three times a day, many laborers have meat that frequently. In sharp contradistinction to the sedentary man or student, the laborer should have a very heavy breakfast, and should have his dinner in the middle of the day rather than at night. A rational menu for a laborer would be as follows:

Breakfast

Bacon and eggs.

Potatoes (German fried or baked), corn bread, muffins or hot cakes.

Syrup.

Butter.

Coffee with cream and sugar.

Dinner

Meat (roasted or boiled beef, mutton, veal, or pork).

Potatoes, boiled or baked.

Vegetables (cabbage, turnips, beets, carrots, etc.).

Coffee.

Pie.

Supper

Cream of potato, tomato, or celery soup.

Rice with cream or butter and sugar.

Bread and butter.

Fruit, stewed.

Cake.

Tea.

It will be noted that each one of these meals is sufficient in quantity to satisfy a hungry man. Each one has a sufficient amount of hot food. The lightest of the three meals is the supper. The coffee and tea, almost universally craved by the laborer, is not likely to disturb his nervous system.