Choice of two of the following vegetables: Beans Onions Beets Pumpkin Carrots Squash Corn Turnips A potato, prepared choice /Fourth Day/: Same as the third, increasing or decreasing the quantity of food according to hunger. /Fifth Day/: Same as the first, repeating these menus for twelve or fifteen days. While the yolks of eggs are conducive to rheumatic tendencies, only that portion, however, that is not naturally appropriated by the body affect these conditions. In other words, it is the excess that is harmful. MENUS FOR BRIGHT'S DIS-EASE SPRING MENU _BRIGHT'S DIS-EASE_ BREAKFAST Clabbered milk or two or three egg whites Baked bananas LUNCHEON A Spanish onion, en casserole Turnips or fresh peas in the pod Two egg whites DINNER An onion, uncooked--small portion Corn bread and a very small portion of dried fish Peas, asparagus, or turnips A potato SUMMER MENU _BRIGHT'S DIS-EASE_ BREAKFAST A melon or peaches, omitting cream Two glasses of fresh milk Bran meal gems LUNCHEON Peas or beans Young onions A small piece of corn bread A glass of buttermilk DINNER Lettuce, with nuts Corn or string beans New potatoes or lima beans Two egg whites, coddled, or cottage cheese FALL MENU _BRIGHT'S DIS-EASE_ On rising Concord (blue) grapes. BREAKFAST An omelet of two whites and one yolk, rolled in cream and grated nuts; cook lightly Corn-meal muffins LUNCHEON A sweet potato, with fresh butter DINNER A light vegetable soup Celery or tender slaw Carrots, parsnips, or turnips A potato or fresh corn WINTER MENU _BRIGHT'S DIS-EASE_ BREAKFAST A pint of clabbered milk--lukewarm Whole wheat, boiled Two tablespoonfuls of bran LUNCHEON A pint and a half of fresh milk Corn bread--not sweetened DINNER Slaw, with nuts Carrots, cauliflower, or winter squash A potato or bran meal gems MENUS FOR DIABETES SPRING MENU _DIABETES_ The diabetic patient should observe the usual rules for vigorous exercise and deep breathing, and for copious water-drinking just after rising and just before retiring. The diet should consist as nearly as possible of foods in their natural condition, such as extremely ripe fresh fruits and fresh vegetables, and of the proteid group such as eggs, milk, cheese, gelatin, legumes, and now and then a limited quantity of fish. BREAKFAST Cherries, berries, or a baked apple, without sugar Two or three extremely ripe bananas, with thin cream A spoonful or two of nuts, or nut butter A glass of milk; clabbered milk preferred LUNCHEON A small portion of plain wheat, or oat groats (grains), boiled until well done One fresh vegetable--preferably onions, carrots, or peas DINNER