Between 6 and 8 a. m.--Plain or diluted milk. Between 10 and 12 a. m.--Flaked rice gruel with sterilized cream. Between 2 and 3 p. m.--Ten to twelve ounces of plain or diluted milk. Between 5 and 6 p. m.--One cup of broth with egg, one-half slice of toast with butter. Between 8 and 10 p. m.--Ten to twelve ounces of plain or diluted milk. II. Between 6 and 8 a. m.--Gruel of steel cut oats with one-half part of sterilized cream. Between 10 and 12 a. m.--Bread gruel with butter or cream. Between 2 and 3 p. m.--Ten to twelve ounces of plain or diluted milk. Between 5 and 6 p. m.--Sago gruel with zwieback and butter (prepared with unfermented beer). Between 8 and 10 p. m.--Ten to twelve ounces of plain or diluted milk. III. Between 6 and 8 a. m.--Strained barley gruel with sterilized milk. Between 10 and 12 a. m.--Prune toast with beachnut bacon. Between 2 and 3 p. m.--Plain or diluted milk. Between 5 and 6 p. m.--Sago gruel with cream and crackers or zwieback. Between 8 and 10 p. m.--Plain or diluted milk. ADDITIONAL MENUS SUITABLE BETWEEN 10 AND 12 A. M. 1. Cream toast. 2. Barley and bread gruel. 3. Bran and oatmeal gruel. 4. Cream of tomato soup with crackers. 5. Toast with creamed chipped beef. 6. Baked oats with prune jam and beachnut bacon. 7. Baked cornmeal with egg and cranberry sauce. 8. Light egg toast. 9. Soft boiled egg and toast. MENUS FOR THE THIRD PERIOD: FROM THE FIFTEENTH TO THE TWENTY-FOURTH MONTH. I. Between 7 and 8 a. m.--Strained steel cut oats with sterilized cream. Between 11 and 12 a. m.--Ten to twelve ounces of plain or diluted milk. Between 1:30 and 2:3O p. m.--Light rice with sterilized cream and crackers. Between 5 and 6 p. m.--A cup of unfermented beer and toast with butter. Between 8 and 9 p. m.--Ten to twelve ounces of plain or sterilized milk. II. Between 7 and 8 a. m.--Cream of wheat with sterilized cream. Between 11 and 12 a. m.--Broth with egg, and toast with butter. Between 1:30 and 2:30 p. m.--Juice of one-half an orange, black bread pudding, celery. Between 5 and 6 p. m.--A cup of plain milk and two graham crackers. Between 8 and 9 p. m.--Ten to twelve ounces of milk, plain or diluted, with rice or barley water. III. Between 7 and 8 a. m.--Cornmeal mush with cream. Between 11 and 12 a. m.--A cup of unfermented beer with zwieback and butter. Between 1:30 and 2:30 p. m.--Three to five strawberries, one to one and one-half egg with toast and cereal. Between 5 and 6 p. m.--A cup of plain milk with zwieback and calves’ foot jelly. Between 8 and 9 p. m.--Ten to twelve ounces of milk. IV. Between 7 and 8 a. m.--Bread soup with cream or butter. Between 11 and 12 a. m.--Plain milk with unsweetened graham crackers. Between 1:30 and 2:30 p. m.--Strained bean soup with buttered toast. Between 5 and 6 p. m.--A cup of milk with crackers, or cream of tomato soup. Between 8 and 9 p. m.--Plain or diluted milk per bottle. V.