FIRST DAY: On rising, drink copiously of cool water, and devote from five to eight minutes to deep breathing exercises. BREAKFAST The juice of a sweet orange (Florida Russet preferred) A cup of water Two glasses of fresh milk Two or three corn-meal muffins, with fresh butter LUNCHEON From one to three glasses of buttermilk, according to hunger One egg, whipped as for breakfast DINNER One glass of water Fresh string beans, peas, or asparagus, cooked preferably in a casserole dish Two medium-sized baked white potatoes (new); eat skins and all An egg or a cup of junket A cup of hot water A tablespoonful of wheat bran Just before retiring, take a glass of water and the juice of half an orange, and devote from three to five minutes to deep breathing exercises. SECOND DAY: The same as the first, slightly increasing or decreasing the quantity of food according to normal hunger. THIRD DAY: BREAKFAST Very ripe berries or a baked apple with a spoonful of cream A cup of hot water with a very little sugar and cream, or taken clear if desired Two extremely ripe bananas (must be black spotted), eaten with cream and either nuts or nut butter One or two eggs whipped or taken whole in orange juice LUNCHEON A cup or two of chocolate, with thin cream A whole wheat gem or a corn-meal gem A tablespoonful of wheat bran DINNER A salad of lettuce or endive, with nuts A large, boiled Spanish onion Two medium-sized baked sweet or white potatoes Fish or chicken One glass of water FOURTH DAY: Same as the third. FIFTH DAY: Same as the first, repeating these menus for a week or ten days as here given. The menus may be varied according to vegetables, fruits, and berries that may come into market as the season advances. SUMMER MENU _RUN-DOWN CONDITION FLATULENCY--UNDERWEIGHT_ MENU I MENU II BREAKFAST Peaches with cream Cantaloup or Japanese plums One exceedingly ripe banana Two tablespoonfuls of nuts, with cream and nut masticated to exceeding butter, and one fig or two fineness; eat with bananas dates and soaked prunes Two eggs, whipped; mix A large cup of junket or with a pint of milk buttermilk Wheat bran Wheat bran LUNCHEON Choice of okra, parsnips, A green salad or carrots Choice of onions, squash, A white potato or corn on cob beans, carrots, or beets One glass of water A white potato One glass of water DINNER