His muscular movements of the trunk keeps the circulation forceful and the vital organs strong so that his diet may be almost as heavy as that of the football player. Meat or eggs, two or even three times a day, with tea or coffee, and even _pie_ may be eaten with impunity. He needs a good nourishing breakfast of bacon and eggs or meat, also potatoes, or a liberal allowance of bread and butter, corn bread, muffins, etc. * * * * * [Sidenote: The Aged] The term aged is not governed entirely by years. If one stops physical and mental activity, the vital forces recede, muscles and vital organs become weak and inactive, the waste of the system is not fully relieved and such a man at fifty-five is physically and mentally older than the man who is in active business or is taking daily vigorous exercise, at seventy or eighty. The latter may follow the same diet which he follows at fifty, while the former should follow the diet of the old man who has stopped active work. It should be simple, easily digested and nutritious, and should be reduced in quantity. BREAKFAST Cereal, well cooked, with cream or sugar. Oatmeal is preferred because it is laxative. One egg, boiled, poached or baked (soft). One slice of toast. Cereal coffee. DINNER Bouillon or soup. Meat—small portion. Potato (preferably baked). Vegetable. Cup custard, or bread, rice or cornmeal pudding with lemon cream sauce. SUPPER Soup. Bread and butter. Stewed fruit. Tea. An old person needs little meat. The food should be masticated to a pulp. Tea and coffee are best omitted, but if used to tea, one small cup, prepared by turning boiling water on the leaves and served immediately, may be included. The tea should not be strong and, for reasons given on page 183, should never be allowed to steep. If inclined to constipation, or if the kidneys are inactive, grapes or an apple, or some fruit may be eaten just before retiring. MENUS FOR ABNORMAL CONDITIONS. Where the body is not in normal condition, because elements are lacking in the blood, these elements must be supplied in larger proportions with the food, and the case is one for a food chemist, or for one who has made food conditions a study. When medical colleges broaden their curriculum, or physicians employ methods other than medicine and the knife, for correction of physical ailments, the relief will be with this profession. If they do not, professional schools for the education of the physical culturist and food specialists, for the correction of deranged conditions of the system, due to poor circulation and abnormal blood conditions, which have so long been controlled entirely through medicine, will spring up and replace much of the correction previously left entirely to the medical fraternity. In case of an abnormal condition, the food must be regulated according to the case. This also applies to a diet where one carries an abnormal amount of fat.