Observe the instructions in regard to water-drinking and deep breathing, which were given in connection with the spring menu. BREAKFAST Cantaloup, peaches, or persimmons A glass of clabbered milk One whipped egg A small portion of steamed or boiled whole wheat A tablespoonful of clean, wheat bran LUNCHEON Choice of the following-- _a_ Two or three exceedingly ripe bananas (red variety preferred), eaten with cream, two figs, and either nuts or nut butter _b_ A baked sweet potato DINNER Lettuce, endive, or romaine salad, with dressing or olive-oil and whipped egg Tender corn or string beans A baked potato A baked banana From one to three glasses of water should be drunk at each of these meals--half a glass at the beginning; a glass during the progress of the meal, and a glass at the close. WINTER MENU _SOUR STOMACH_ (_SUPERACIDITY_) _IRRITATION OF STOMACH AND INTESTINES_ On rising, drink two or three glasses of water, and take vigorous exercise and deep breathing. BREAKFAST Two heaping tablespoonfuls of plain wheat, thoroughly cooked, or simmered over night; eat with butter and nuts One or two eggs, either whipped or cooked two minutes The entire meal may consist of boiled wheat and butter, with a very little cream, unless the weather is exceedingly cold, in which event the wheat may be reduced in quantity, and two, or even three, whipped eggs taken. LUNCHEON A liberal portion of baked sweet potato Stewed pumpkin or winter squash, with either butter or olive-oil A cup of chocolate DINNER Carrots, parsnips, turnips, beets, onions--any two of these A small portion of tender fish or fowl; or, an egg preferred A baked potato Celery, or slaw, with nuts Avoid overeating. Stomach fermentation is caused largely by taking into the stomach a quantity of food in excess of digestive ability or of bodily requirements. The logical remedy, therefore, is to limit the quantity of food, or to increase the amount of physical exercise. SPRING MENU _SOUR STOMACH--INTESTINAL GAS CONSTIPATION_ On rising, drink a glass or two of water, eat a spoonful of cherries or berries, and devote a few minutes to vigorous exercise. BREAKFAST Half a cup of wheat bran One or two red bananas--very ripe; baked if preferred. Served with either a spoonful of nuts or nut butter Raisins and cream LUNCHEON Two tablespoonfuls of wheat bran Two eggs--preferably whipped Lettuce, with young carrots and grated nuts Boiled onions A baked potato DINNER Wheat bran Choice of the following vegetables, baked in casserole dish: peas, asparagus, or onions Spinach, with egg A few spoonfuls of plain boiled wheat A baked potato Drink two glasses of cool water at each of these meals.