Summer is the time when Nature is rebuilding and revitalizing all forms of animal life; it is also the time when she is producing all of the material with which to do this building in its best and purest form, therefore summer should be the time when people are at their best. The reason they are not is because they do not understand the simple laws that govern human nutrition. SPRING MENU _TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT_ BREAKFAST Very ripe berries, with sugar Rare omelet, rolled in whipped cream and grated nuts Whole wheat bread or boiled whole wheat Rich milk Wheat bran LUNCHEON Two or three eggs, whipped; add a pint of fresh milk, a dash of sugar, and a flavor of pineapple juice; drink slowly DINNER Fish or lobster, broiled Potato and peas Junket or gelatin Nuts, raisins, and cream cheese Chocolate Only plain water should be drunk at these meals. SUMMER MENU _TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT_ BREAKFAST Peaches, plums, or any semiacid fruit Whole wheat or a coarse cereal, cooked Whipped eggs or tender fish A whole wheat cracker LUNCHEON A green salad, with oil and nuts Oysters, crabs, or lobster A potato or whole wheat DINNER Carrots, peas, beans, corn--any two of these A Spanish omelet or white meat of chicken A potato A glass of rich milk A cantaloup or peaches FALL MENU _TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT_ BREAKFAST Peaches or cantaloup Two or three eggs, whipped six or seven minutes; sweeten to taste and flavor with fruit-juice A cup of junket or gelatin, unsweetened LUNCHEON Fish, broiled One fresh vegetable A potato DINNER Corn and either peas or beans Fish or chicken Buttermilk A potato WINTER MENU _TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT_ On rising, take half a glass of grape juice and a glass of cool water. Devote about fifteen minutes to vigorous exercise and deep breathing. Before eating, take a brisk walk, thinly clad, in the open air. /First Day/: BREAKFAST Grapes or grape juice A small portion of plain wheat, boiled very thoroughly; serve with cream Three fresh eggs (See Fall Menu) A cup of junket or buttermilk Half a glass of water LUNCHEON One egg, prepared as for breakfast Two glasses of junket or buttermilk A liberal portion of gelatin DINNER Celery Broiled fish; young variety--very tender A baked potato One egg whipped as for breakfast Gelatin or junket--a liberal portion /Second Day/: Same as the first, reducing--unless the digestion is perfect--the amount prescribed for the noon meal. /Third Day/: Same as the second, varying the meals by changing fruits, or by adding another fresh vegetable to the evening meal; but, before adding another article, eat the full amount of proteids prescribed: eggs, fish, and gelatin.