Spinach or lettuce Lima beans or boiled corn A potato--sweet or white DINNER One fresh vegetable--choice Buttermilk or fish A potato Sliced peaches or a melon Where milk is not prescribed, I would advise drinking from one to two glasses of water at each meal. Masticate every atom of food to extreme fineness. FALL MENU _FOR AGED PERSON BUILDING UP GENERAL HEALTH_ BREAKFAST A baked apple or soaked prunes One extremely ripe banana Plain wheat, boiled until the grains burst open A pint of rich milk Half a cup of wheat bran, cooked LUNCHEON A baked potato or baked beans Cooked spinach or a morsel of anything green in the way of a salad One fresh vegetable--carrots, string beans, parsnips, squash, or onions. String beans, with a Spanish onion, preferred DINNER Vegetable soup A potato Carrots, parsnips, or beans Junket or gelatin The following are emergency meals which may be taken once or twice a week: EMERGENCY BREAKFAST Whole wheat gems A pint of milk A cup of cocoa (Inasmuch as milk, in small quantities, may be constipating, some bran should be taken at this meal) EMERGENCY DINNER Choice of the following: _a_ Tender fish, with baked or mashed potatoes (If something sweet is desired a very simple dessert, such as plain ice-cream, may be eaten) _b_ Chicken or turkey Mashed or baked potatoes A cup of chocolate WINTER MENU _FOR AGED PERSON BUILDING UP GENERAL HEALTH_ BREAKFAST A cup of hot water A few Malaga grapes or the juice of a very sweet orange Two medium-sized, baked sweet potatoes, eaten with butter A glass of clabbered milk, or a cup of junket, with very little sugar A small portion of wheat bran LUNCHEON A small quantity of something green--endive, lettuce, or celery, eaten with nuts, oil, and a very little salt Boiled onions, carrots, or parsnips A baked potato A liberal portion of gelatin A cup of hot water DINNER Spinach, or a salad with oil Turnips, beets, carrots, parsnips--any two of these A baked potato, with baked beans or rice A portion of junket, fish, or chicken A portion of gelatin, with cream--optional SPRING MENU _STRENGTH AND ENDURANCE (HEALTHY PERSON)_ BREAKFAST Half a glass of water Choice of fruit--a small portion Gems, cakes, or muffins made from coarse corn-meal or bran meal; serve with butter A red banana, with cream, nuts, and raisins Milk LUNCHEON Peas, beans, or lentils--dried One green vegetable Corn bread and butter Buttermilk DINNER