LUNCHEON Beets, asparagus, cabbage, cauliflower, Brussels sprouts, or okra A potato--prepared choice DINNER Two fresh vegetables; choice of: Asparagus Corn Beans Eggplant Beets Onions Carrots A very ripe peach or a cantaloup Just before retiring, eat a few very ripe peaches, and take a tablespoonful of wheat bran. FALL MENU _ECZEMA_ Either of the following menus may be chosen for a period of ten or twenty days. They are designed especially for the removal of all forms of autointoxication or self-poisoning which sometimes manifest themselves by skin eruptions. While autointoxication may not be the primary cause of eczema, it augments all zymotic conditions. The chief purpose of these menus is to give to the body an opportunity to throw off the dis-ease by removing all obstacles. I would therefore advise that the use of tobacco, tea, coffee, and all alcoholic stimulants be omitted. MENU I MENU II BREAKFAST Two egg whites, whipped Three extremely ripe bananas very thoroughly, adding baked in a casserole a little heavy cream and dish; serve with thin a spoonful of sugar cream Take this as a sauce over two exceedingly ripe bananas, with nuts or nut butter A bunch of California grapes (Malagas) A cup of hot water at the beginning of the meal, and a glass of cool water at the close LUNCHEON Spinach or a green salad Squash or turnips String beans or corn A salad (green) A potato Baked beans DINNER A green salad or cooked A small portion of fish, spinach white meat of chicken, or Boiled onions, carrots, or an egg--egg preferred turnips A boiled onion and a baked A baked potato with fresh potato butter A bit of green salad From one to two glasses of water should be drunk at each of these meals, preferably a cup of hot water at the beginning, and a glass of cool water at the close. I would especially advise vigorous exercises night and morning, and deep breathing before an open window. WINTER MENU _ECZEMA_ /First Day/: On rising, drink two or three glasses of water, eat a few grapes, and devote from three to five minutes to any one of the exercises shown in Vol. V, pp. 1343 to 1346, inclusive. BREAKFAST Baked white potatoes or bran meal gems A glass of rich milk LUNCHEON Baked beans Bermuda onions A potato or corn bread DINNER