In old age the diet should be governed by the same general rules as those of younger people; that is, elderly people should select, combine, and proportion their food according to temperature of environment, labor, and age. Those performing manual labor can use and eliminate food material which would produce uric acid and other poisons in the body of the sedentary worker. THREE PERIODS OF OLD AGE [Sidenote: Diet from fifty to sixty] Old age may be divided into three periods. From fifty to sixty the diet should consist of a very limited quantity of bread products (not more than two per cent); fresh green vegetables, fresh mild fruits, nuts, a normal quantity of milk and eggs, a limited quantity of sugar, and a moderate amount of fats. [Sidenote: Diet from sixty to seventy] From sixty to seventy the amount of cereal starch should be reduced to one per cent, or not more than two per cent, while the other articles named may be taken as suggested from fifty to sixty, gradually eliminating starchy foods, and increasing foods containing proteids, casein, and albumin. [Sidenote: Diet from seventy to one hundred] Between the ages of seventy and one hundred, the same general suggestions as those above laid out should be followed, eliminating entirely all cereal products. The more soluble forms of starchy or carbohydrate foods, such as potatoes, bananas, and green peas, beans, corn, etc., may be taken. (See Lesson XIII, Vol. III, p. 632.) The necessary amount of fats, albumin, casein, and proteids must be governed by activity and temperature of environment. The following are suggestions for one day's menu, in spring and summer, age between fifty and sixty. Choice of menus may be exercised, but each menu should be taken in its entirety. MENU I MENU II BREAKFAST Melon or subacid fruit One or two very ripe bananas, One egg--coddled with figs, cream, A potato or a very little and nuts coarse bread Choice of fruit--non-acid A glass of clabbered milk or Two glasses of milk buttermilk Two tablespoonfuls of raisins, with cream and nuts LUNCHEON Choice of peas, corn, beans, Choice of carrots, parsnips, or creamed onions beans, squash, or asparagus Eggs or buttermilk A baked sweet or a white A baked potato potato A salad or something green, A glass of buttermilk with nuts Cream cheese, dates, and A banana, with cream, nuts nuts and dates A very small portion of green salad, with grated nuts DINNER