In dealing with the athlete as a special class, however, we must consider him as a normal creature, somewhere between the ages of twenty and forty. We must also consider that his digestion and assimilation of food, and elimination of waste are normal. Under these conditions, the diet should consist of highly nitrogenous and proteid compounds, leveled or balanced by the requisite amount of carbohydrates and fats. [Sidenote: Quantity of fat required at different seasons] If the athlete is training for action in summer, the quantity of fat should be reduced according to temperature or climate. When the thermometer ranges in the seventies and eighties, one ounce of fat each twenty-four hours would probably be sufficient, while if the mercury is down in the twenties or thirties, from two or three ounces may be required to keep up bodily heat. The following are suggestions for summer athletic diet: BREAKFAST Fruit or melon *Corn, or boiled wheat, with nuts and cream Eggs, whipped, with sugar and cream--lemon juice flavor LUNCHEON Break from four to six eggs into a bowl, adding a heaping teaspoonful of sugar to each egg; whip five minutes; while whipping, add slowly one teaspoonful of lemon juice to each egg; to this add half a glass of milk to each egg, and drink slowly *Corn or a potato DINNER Fruit, berries, or melon A salad of lettuce, tomato, and grated carrots; serve with dressing of lemon juice, grated nuts and olive-oil One fresh vegetable An egg or tender fish A baked potato Buttermilk [Footnote: NOTE: Corn to be prepared as follows: Cut lightly from cob with a sharp knife and scrape down with a dull one; serve uncooked with a little salt, sugar and cream.] The following are suggestions for winter athletic diet: BREAKFAST A baked apple or an orange One coarse cereal, with nuts and cream Two eggs, either whipped or boiled two minutes Very ripe bananas, with dates, nuts and cream (If bananas are not very ripe, they should be peeled and baked) See recipe, Vol. III, p. 677 LUNCHEON Beans or lentils Carrots, turnips, squash, or corn Fish or eggs A baked potato Buttermilk DINNER Two fresh vegetables A green salad, with oil Omelet, with grated nuts A banana, with nuts and cream, and either dates or raisins Buttermilk