DINNER Spinach, lima beans, carrots, Cantaloup squash--any two of these Boiled corn and lima beans One egg, coddled Lettuce and tomato salad Small piece of corn bread A baked potato or whole wheat bread An egg or a small portion of fish Two glasses of buttermilk NOTE: From one and a half to two glasses of water should be drunk at each of these meals. If constipation occurs, soaked prunes or soaked evaporated apricots may be taken just before retiring. A glassful of water in which the prunes or apricots have been soaked should also be drunk just after rising. If stomach-acidity or intestinal fermentation should occur, omit all acid fruits and regulate the bowels by the use of wheat bran. One hour during the day should be devoted to vigorous physical exercise. FALL MENU FOR BUSINESS MAN _THIN--NERVOUS--IRRITABLE INSOMNIA--STOMACH AND INTESTINAL TROUBLE_ FIRST DAY: Immediately on rising, drink one glass of cool water and eat half a pound of Concord grapes. Eliminate the seeds, but thoroughly masticate and swallow the skins. Devote from five to six minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.) Inflate the lungs to their fullest capacity at every third or fourth breath. BREAKFAST A cantaloup One or two exceedingly ripe bananas, baked; must be very ripe--red variety preferred; serve with thin cream One cup of hot water LUNCHEON A lettuce and tomato salad An ear of tender corn DINNER Choice of boiled corn, string or lima beans (With the corn, eat a teaspoonful of either nut butter or nuts; masticate to exceeding fineness) A lettuce and tomato salad, with a simple dressing One coddled egg From one and a half to two glasses of water should be drunk at each of the above meals. Just before retiring, eat a small bunch of Concord grapes and drink half a glass of water. Devote from five to ten minutes to exercises Nos. 3 and 5, as above directed, giving special attention to deep breathing. Endeavor to inflate the lungs to their fullest capacity every third or fourth breath. SECOND DAY: The same as the first, slightly increasing the quantity of food if desired. This may be done by more thorough mastication and by devoting more time to exercise. THIRD DAY: BREAKFAST Two or three exceedingly ripe peaches, eaten with grated maple-sugar Two or three egg whites poached, served on a crisp cracker; or, one whole egg if the appetite will accept it Half of a cantaloup A cup of hot water or cocoa LUNCHEON Cooked spinach or a green salad An ear of tender corn A potato A glass of water DINNER String beans and young onions--cooked A green salad A bit of fish or white meat of chicken, with a baked potato FOURTH DAY: BREAKFAST