/First Day/: Immediately on rising, drink two glasses of water, and eat a small bunch of grapes, or two or three soaked prunes. Devote two or three minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345). The exercises should be taken before an open window, or in a well-ventilated room. BREAKFAST A cup of hot water Three or four egg whites and two yolks, whipped rapidly four or five minutes with a rotary egg beater. Whip into this a heaping teaspoonful of sugar and a teaspoonful of olive-oil, and whip again for two or three minutes Flaked wheat, eaten with thin cream--small portion A cup of hot water Wheat bran LUNCHEON Carrots or parsnips Baked potatoes, with butter A boiled onion DINNER Cream of tomato soup Fish--small portions Carrots, onions, parsnips, squash, turnips--one or two of these Potatoes, prepared choice One exceedingly ripe banana, eaten with thin cream and raisins Just before retiring take two tablespoonfuls of wheat bran, and devote four or five minutes to the above-named exercises. /Second Day/: The same as the first. /Third Day/: The same as the second, slightly varying the meals according to choice of vegetables, adhering closely, however, to the number of eggs prescribed. If olive-oil is not pleasant to the taste, it may be omitted, and a larger quantity of butter taken with the potatoes. It would be well to take a tablespoonful of olive-oil just before eating, followed by half a cup of hot water, especially if the weather is cold. /Fourth Day/: BREAKFAST Whole wheat, thoroughly steamed or boiled; serve with butter A cup of hot water LUNCHEON Vegetable soup Corn bread--butter Cocoa DINNER One fresh vegetable--carrots, parsnips, turnips, etc. A bit of fish A baked potato A small portion of plain ice-cream, if something sweet is desired /Fifth Day/: The same as the fourth. /Sixth Day/: The same as the first, and so on for a period of fifteen to twenty days. SPRING MENU _STIFFNESS AND PAIN IN JOINTS_ _STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_ Immediately on rising, drink two cups of hot water. BREAKFAST A cup of wheat bran, cooked ten minutes; serve with butter, cream, and a very little salt A cup of hot water One or two exceedingly ripe bananas, baked, eaten with thin cream Two egg whites, very lightly poached A baked potato or bran meal gems A glass of water LUNCHEON A cup of junket or fresh buttermilk A small, new potato, baked; serve with butter A glass of water DINNER Choice of two of the following vegetables: Asparagus Green peas Beans Spinach Baked new potatoes A very small portion of either fish or chicken A small cup of wheat bran, prepared as for breakfast A glass of water