These weekly bills of fare in actual use in two families which have adopted the new plan of diet are given here as indicating the wide range of variety possible in a diet that has been brought into strict conformation with true physiological needs.

Sunday

Breakfast

2 tablespoons of stewed tunny fish 1 piece of toast.

1 potato cake

1 tablespoonful of oatmeal and cream

8 ounces of strong, black coffee and cream

Lunch

Nothing

Tea

4 small crackers

1 cup of tea

21 Chittenden: " Nutrition of Man," pp. 285-986.

22 Goodwin Brown: "The Secret of Efficiency," The New York Times, June 16, 1907.

Dinner

1 very small piece of roast lamb

1 sauceplate of macaroni

1 sauceplate of apple tapioca and cream

1 small piece of gingerbread

St small cups of tea

Supper (11 P. M.)

1 plate of ice cream 1 small piece of cake

Monday

Breakfast

1 heaping tablespoonful stewed lamb St small buckwheat cakes 1 tablespoonful Scotch oatmeal and cream 8 ounces strong black coffee and cream

Lunch

4 crackers

St small pieces of bread St very small codfish cakes 1 very small piece of ham

Dinner

1 heaping tablespoonful stewed lamb ½ sauce dish stewed corn 1 tablespoonful tapioca pudding 1 tablespoonful wine jelly and cream St cups of tea

Supper

1 milk cracker 1 small Deerfoot sausage 1/3 piece mince pie

Tuesday

Breakfast

5 small cubes fried liver 1 piece of toast 1 tablespoonful Scotch oatmeal and cream

Dinner

Plateful corn soup

1 heaping tablespoonful boiled codfish and potatoes 2 tablespoonfuls wine jelly and cream

2 cups of tea

Wednesday

Breakfast

6 small cubes of fried liver ½ slice toast 1 small codfish ball 1 heaping tablespoonful Scotch oatmeal and cream 8 ounces of strong coffee without cream

Dinner

5 raw oysters 1 plate clear turtle soup ½ portion baked fish

1 small croquette ½ French roll

2 olives

½ portion chicken salad

½ plate wine jelly

1 small portion ice cream

Thursday

Breakfast

1 small piece of fried bacon 1 fried egg 1 buckwheat cake

½ sauceplate Scotch oatmeal and cream 8 ounces strong coffee with cream

Lunch

Nothing

Dinner

1 heaping tablespoonful cornbeef hash 1 heaping tablespoonful baked beans 1 portion of lettuce and onion salad ½ plate of stewed onions 1 slice bread and butter

1 sauce-plate of sliced onions

2 cups of tea

Friday

Breakfast

1 thin slice of bacon

5 small cubes of fried liver

2 small buckwheat cakes

1 heaping tablespoonful Scotch oatmeal 8 ounces strong black coffee with cream

Lunch

Piece of steak size of linger 1 tablespoonful mashed potato ½ sauce-plate of stewed peas

1 plate of thin bean soup 1 cake 1 sauce-plate of ice cream

Dinner

1 slice cold fried bacon

Saturday

Breakfast

1 slice of toast covered with stewed chopped meat ½ sauce-plate Scotch oatmeal with cream 8 ounces strong coffee with cream

Dinner

7 small smoked Norway sardines

1 tablespoonful tunny fish

2 small crackers

Sunday

Breakfast Rolls and coffee

Lunch

Cereal and cream Grapefruit

Dinner

Scrambled eggs

Lettuce salad

Corn muffins

Stewed rhubarb

Crackers and cheese

Monday

Breakfast

Rolls and coffee

23Frances Maule Björkman: "A Practical Experiment in Fletcherism," The World's Work, February, 1908.

Lunch

Lettuce salad Wheat wafers

Orange

Dinner

Bacon and eggs

Stewed corn

Rolls Fruit salad

Tuesday

Breakfast

Oaten wafers and coffee

Lunch

Strawberries and cream

Corn muffins

Dinner

Poached eggs

Boiled onions

Graham gems

Bananas and cream

Wednesday

Breakfast

Oaten wafers and coffee

Lunch

Cereal and cream

Orange

Dinner

New asparagus in cream

Lettuce salad

Rolls Stewed prunes

Thursday

Breakfast

Coffee

Lunch

Cream cheese and bar le due jelly

Dinner

Baked beans

Brown bread

Tomato salad

Stewed rhubarb

Friday

Breakfast

Coffee

Lunch

Cereal and cream

Figs

Dinner

Baked beans

Stewed tomatoes

Brown bread

Fruit salad

Saturday

Breakfast

Nothing

Lunch

Strawberries and cream

Dinner

New asparagus in cream

Lettuce and cucumber salad

Rolls

Stewed apples

The following table, taken from Professor Chittenden,24 will give the reader a general idea of where 60 grams or 2 ounces of proteid are to be found:

"The figures in this table are instructive in many ways. First, it is to be noted that the daily proteid requirement of sixty grams can be obtained from one-half pound of lean meat (uncooked), of which the loin steak is a type. Subject to some variations in content of water, an equivalent weight of lean flesh of any variety, lamb, veal, poultry, etc., will furnish approximately the same amount of proteid. With fish, such as halibut steak, and with liver, three-quarters of a pound are required; while with sweetbreads, four-fifths of a pound are needed to furnish the requisite amount of proteid. Of salt codfish, one-half pound will provide the same amount of proteid as an equivalent weight of fresh beef; while with lean smoked bacon the amount rises to seven-eighths of a pound. Among the vegetable products, it is to be observed that dried peas and beans, almonds and pine-nuts, are as rich in proteid as the above-mentioned animal foods, essentially the same weights being called for to provide the daily requirement of proteid. The same is true of cheese, the variety designated having such a composition that one-half pound is the equivalent, so far as the content of proteid is concerned, of a like amount of fresh beef.