All people love the plaudits and esteem of their fellow-creatures, and there is nothing that will relieve the monotony and bring that satisfaction which all of us desire more quickly than earnest labor in a worthy cause. Therefore, this is one of the first and the best remedies for that character of nervousness caused by the monotony and narrowed life of the average woman. [Sidenote: The effects of wrong eating and drinking] The most prolific cause of nervousness, however, is incorrect, unnatural habits of eating and drinking, therefore, the logical remedy must be found in simplifying, leveling, and making the diet conform to the requirements of the body governed, of course, by age, occupation, etc. The nervous person should eliminate from the diet acids, sweets (see Lesson VIII, Vol. II, pp. 313 and 332), flesh foods, and all stimulating beverages. The following menus, with variations according to the available supply of fruits and vegetables in season, should be adopted: SUGGESTIONS FOR SPRING Choice of the following menus: MENU I MENU II BREAKFAST A cup of hot water Very little farina or oatmeal, Two baked bananas with cream Steamed wheat--cream A glass of buttermilk LUNCHEON Corn hominy, with butter A white potato, baked or cream A large, boiled onion Raisins, nuts, cream cheese Corn bread One or two glasses of water A glass of milk DINNER A pint of junket One egg or a morsel of fish Bran gems A baked potato A coddled egg (For bran Choice of carrots, parsnips, meal and coddled eggs, or onions see Vol. III, pp. 677 and (A green salad or spinach 683) may be eaten at this Hot water meal, if desired) One or two glasses of water should be drunk at each of these meals. If there is a tendency toward constipation, a liberal portion of wheat bran, thoroughly cooked, should be taken at both the morning and the evening meal. Bran possesses valuable nutritive properties, such as mineral salts, iron, protein and phosphates, and it harmonizes chemically with all other foods. SUGGESTIONS FOR SUMMER BREAKFAST Melon, or any mild subacid or non-acid fruit, such as pears, baked apples, sweet grapes, very ripe peaches, Japanese plums, or persimmons Choice of whipped egg or junket A banana--natural, or baked, if the digestion is slightly impaired LUNCHEON A fresh green salad, such as celery or lettuce, with oil or nuts Onions, uncooked A whipped egg Carrots, peas, or beans DINNER Corn, carrots, peas, beans, or squash Half a cup of plain wheat bran, cooked A baked potato A glass of water SUGGESTIONS FOR FALL