Three glasses of milk, taking one-half glass every five or six minutes A small portion of wheat bran, cooked DINNER A green salad An ear of tender corn One or two fresh vegetables such as onions, beans, spinach, beets FALL MENU _LOW VITALITY--UNDERWEIGHT WEAK DIGESTION_ BREAKFAST A small portion of wheat bran, well cooked A cup of warm milk One egg, whipped very fine, to which add a very little sugar and lemon juice. Take this uncooked A few baked chestnuts eaten with butter LUNCHEON String beans or carrots--masticate very thoroughly A large Spanish onion, boiled A baked potato Wheat bran DINNER Choice of tender fish or chicken A portion of spinach A baked potato Onions, en casserole A small portion of wheat bran WINTER MENU _LOW VITALITY--UNDERWEIGHT WEAK DIGESTION_ /First Day/: Drink two glasses of water immediately after rising. Eat one-fourth pound of grapes or some juicy fruit. Devote from three to four minutes to deep breathing exercises. BREAKFAST (Half hour later) Whole wheat, cooked; serve with cream or butter A baked sweet potato A cup of milk A small portion of wheat bran eaten with thin cream LUNCHEON A large, boiled Spanish or Bermuda onion A small portion of carrots, thoroughly cooked A spoonful or two of wheat bran DINNER A cream soup made from celery or onions Rice made into a thick purée, or a baked potato, carrots, onions, or turnips A spoonful or two of wheat bran Just before retiring, take a spoonful or two of wheat bran, uncooked, in a little water, and devote as much time as possible to deep breathing exercises. From one to two glasses of water should be drunk at each of the above meals. It may be taken hot if preferred. If something hot is desired, as a beverage, take a cup of sassafras tea with a little cream and sugar. /Second Day/: The same as the first. /Third Day/: The same as the second, slightly increasing the quantity of food if demanded by normal hunger. /Fourth Day/: Exercises, water-drinking, and fruit as prescribed for the first day. BREAKFAST Two extremely ripe bananas, eaten with thin cream and nut butter or nuts masticated very fine. (They should be baked if not exceedingly ripe) A cup of sassafras tea or chocolate LUNCHEON Three glasses of buttermilk Two beaten egg whites with three teaspoonfuls of sugar A tablespoonful of wheat bran DINNER A portion of boiled onions and tender carrots, cooked until very soft Two baked white potatoes eaten with a little butter Two egg whites prepared any way they are most appetizing A cup of water, hot or cold /Fifth Day/: The same as the fourth. /Sixth Day/: The same as the first, repeating the menus for a week or two.