Between 7 and 8 a. m.--Rylax with sterilized cream. Between 10 and 12 a. m.--Plain milk and crackers. Between 1:30 and 2:30 p. m.--One-third to one-half cup of raspberries, eggs with toast and butter. Between 5 and 6 p. m.--Plain milk and crackers. Between 8 and 9 p. m.--Plain or diluted milk. VI. Between 7 and 8 a. m.--Turoena with cream and black crusts. Between 10 and 12 a. m.--Plain milk and crackers. Between 1:30 and 2:30 p. m.--Pea puree on toast, celery. Between 5 and 6 p. m.--Plain milk and crackers, or tomato soup with cream. Between 8 and 9 p. m.--Plain or diluted milk. VII. Between 7 and 8 a. m.--Black cream toast or shredded wheat with cream. Between 10 and 12 a. m.--Plain milk or broth and crackers. Bet’n 1:30 and 2:30 p. m.--Light rice pudding, three ounces of strained tomato juice. Between 5 and 6 p. m.--Unfermented beer, stale bread and butter. Between 8 and 9 p. m.--Plain or diluted milk. VIII. Between 7 and 8 a. m.--Rice with sterilized cream or butter and egg. Between 10 and 12 a. m.--Plain milk with crackers. Bet’n 1:30 and 2:30 p. m.--Two leaves of lettuce, one carrot, one tablespoon of bean puree on toast. Between 5 and 6 p. m.--Cream of tomato soup with zwieback. Between 8 and 9 p. m.--Plain or diluted milk. ADDITIONAL MENUS FOR DINNER DURING OR AFTER THE THIRD PERIOD: 1. One-half orange, one or two ounces of boiled fish, one-half of an apple, one to two tablespoons of raw rylax. 2. One-half of an apple, one or two eggs, one to two tablespoons of raw rylax. 3. Cereal salad with carrots and fish. 4. Legume soup, butter and bread, raw carrots. 5. Well boiled macaroni, one to two tablespoons of cold grated cheese. 6. Light rice with cold grated Swiss cheese. 7. Cereal salad with apple and eggs. 8. Lettuce, baked potatoes, beachnut bacon and one egg. 9. Mashed carrots, two tablespoons of young green peas, bacon, toast with butter. 10. String beans with stale bread and butter, bacon and egg. 11. Finely chopped spinach, bacon, egg, stale bread, butter. 12. Three to five cherries, light omelet. 13. Cereal salad with chopped apples, two to three tablespoons of cottage cheese. 14. Baked oats with prunes or cranberry sauce and bacon. 15. Whole wheat with sterilized cream and celery. 16. Peach and cereal salad, beachnut bacon and one egg. ADDITIONAL MENUS FOR SUPPER DURING OR AFTER THE THIRD PERIOD. 1. Rice with egg and clear soup. 2. Gruels prepared with milk, cream, bran, bread, egg or soup stock. 3. Plain milk with stale bread or zwieback. 4. Huckleberry or cherry soup with whites of egg, and zwieback with butter. 5. Cream of tomato or thin pea soup with celery or zwieback. 6. Vegetable soups of asparagus or of strained canned corn. 7. Rice flour with egg, currants and cream. 8. Chocolate cornstarch with cream and black crusts. 9. Apple-sago or cornstarch with egg and cream, and zwieback.