Bread should be one day old; toast is better than bread. Many crews allow butter, but as a rule a man is better without it. It adds a trifle to adipose deposit, and does not do any special service towards strengthening his tissues or purifying his blood. Some green meat at breakfast is a good thing. Watercress for choice--next best are small salad and lettuce (plain). Tea is the recognised beverage; two cups are ample for a man. If he can dispense with sugar it will save him some ounces of fat, if he is at all of a flesh-forming habit of body. A boiled egg is often allowed, to wind up the repast. [Illustration: GOING TO SCALE.] Luncheon depends, as to its substance, very much upon the time of year and the hours of exercise. If the work can be done in two sections, forenoon and afternoon, all the better. In hot summer weather it may be too sultry to take men out between breakfast and the mid-day meal. Luncheon now usually consists of cold meat, to a reasonable amount, stale bread, green meat, and a glass of ale. In the days when the writer was at Oxford, the rule of the O.U.B.C. was to allow no meat at luncheon (only bread, butter, and watercress). This was a mistake; young men, daily wasting a large amount of tissue under hard work, had a natural craving for substantial food to supply the hiatus in the system. By being docked of it at luncheon, they gorged all the more at breakfast and dinner, where there was no limit as to quantity (of solids) to be consumed. They would have done better had their supply of animal food been divided into three instead of two daily allowances. They used to be allowed one slice of cold meat during their nine days' stay at Putney; it would have been well to have allowed this all through training. Dinner consists mainly of roast beef or mutton, or choice of both. It is the custom to allow 'luxuries' of some sort every other day, e.g. fish one day, and a course of roast poultry (chicken) on another. 'Pudding' is sometimes allowed daily, sometimes it only appears in its turn with 'luxuries.' It generally consists of stewed fruit, with plain boiled rice, or else calves'-foot jelly. A crust, or biscuit, with a little butter and some watercress or lettuce, make a final course before the cloth is cleared. Drink is ale, for a standard; light claret, with water, is nowadays allowed for choice, and no harm in it. A pint is the normal measure; sometimes an extra half-pint may be conceded on thirsty days. An orange and biscuit for dessert usually follow. In the writer's days every man had two glasses of port wine. He thinks this was perhaps more than was required (as regards alcohol); one glass may suffice, but there may be no reason against the second wineglass being conceded, with water substituted, if the patient is really dry. Claret also may take the place of port after dinner. Fashions change; in the writer's active days, claret would have been scorned as un-English for athletes.