Cantaloup or peaches One or two extremely ripe bananas, baked, and eaten with cream One large pulled fig, with cream One glass of water LUNCHEON Cantaloup One whole egg, coddled A baked sweet or a white potato DINNER Corn, lima beans, or a potato A cup of hot water FIFTH DAY: The same as the first. SIXTH DAY: The same as the second, and so on, day by day, for about twelve days. LETTER OF ADVICE ACCOMPANYING ABOVE MENU Rise at a regular hour every morning. Take a lukewarm sponge bath, following it by a cool splash and a vigorous rub down, practising deep breathing all the while. Before dressing, devote from two to three minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.) Take these movements calmly. Do not worry. Masticate all food to infinite fineness. Take plenty of time to eat. Inflate the lungs to their fullest capacity one hundred times a day. This is of very great importance. If the quantity of food prescribed is more than the appetite calls for, eliminate any one thing entirely, or reduce the quantity of the whole. WINTER MENU FOR BUSINESS MAN _THIN--NERVOUS--IRRITABLE INSOMNIA--STOMACH AND INTESTINAL TROUBLE_ FIRST DAY: Immediately on rising, drink two cups of cool water and devote from five to ten minutes to vigorous exercise. BREAKFAST A cup of hot water A small portion of boiled wheat or rice One or two eggs, coddled Cocoa or chocolate LUNCHEON Three eggs, whipped; add a glass of milk and a flavor of sugar and fruit-juice DINNER Carrots, parsnips, turnips, winter squash--any two of these A baked potato A small portion of fish or chicken (white meat); or, one egg prepared choice, eaten with either a baked potato or a bit of whole wheat bread Just before retiring, repeat the exercises which have been prescribed for the morning, and, if constipated, take two or three tablespoonfuls of wheat bran in hot water. SECOND DAY: Same as the first, slightly increasing the quantity of food, if hungry. THIRD DAY: Same as the second, adding one or two whipped eggs for breakfast, and changing vegetables to suit the appetite for luncheon and for dinner. Nearly all vegetables such as beets, carrots, parsnips, and turnips may be substituted for one another. FOURTH DAY: BREAKFAST A cup of hot water Two eggs lightly poached; or, a very rare omelet rolled in nuts and whipped cream, eaten with a whole wheat muffin A cup of chocolate A liberal portion of wheat bran, cooked and served as an ordinary cereal, with butter and cream LUNCHEON Three eggs. See recipe, p. 678. DINNER Endive, lettuce, or celery Choice of any two fresh vegetables A potato or a whole wheat gem Exercise as prescribed for the first day. FIFTH DAY: The same as the fourth. SIXTH DAY: The same as the first, repeating these menus for a period of about three weeks.