First Day: Immediately on rising, take half a cup of wheat bran, in hot water, and eat a tablespoonful of soaked evaporated apricots.

Devote five minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.) These should be taken vigorously, before an open window, and before dressing. Then take a cool shower bath and a vigorous rub down.

If possible, take half an hour's walk before breakfast.

Breakfast

Half a cup of coarse wheat bran, cooked ten minutes; eat with thin cream

Two bran meal gems

Two large, very ripe bananas, with thin cream and either nuts or nut butter

(The bananas may be baked if preferred)

Two glasses of water

Devote two or three minutes to exercises 3 and 5, about ten o'clock, if possible.

Luncheon

A dozen soaked prunes and one very ripe banana

Two tablespoonfuls of nuts, or a rounded tablespoonful of nut butter

(The prunes, the banana, and either the nuts or nut butter may be eaten together)

One egg, whipped, or cooked two minutes

(If whipped, add sugar and lemon juice)

Peas or asparagus

Half a cup of coarse wheat bran

Drink two glasses of water during the progress of the meal.

Dinner

A salad of lettuce, asparagus, peas or carrots; or anything green, eaten with either nuts or nut butter One egg, coddled; serve with butter and salt A baked potato or a whole wheat muffin A cup of wheat bran, slightly cooked if desired, and eaten with thin cream Two glasses of water

Just before retiring, take half a cup of wheat bran.

Second Day: The same as the first, slightly increasing the quantity of food if there is a tendency toward weakness or unusual fatigue.

Third Day: The same as the second, varying the meals by changing the vegetables.

Fourth Day: On rising, eat a cup of soaked apricots, and take the exercises which were prescribed for the first day.

Breakfast

A cup of wheat bran, with cream A cup of hot water The juice of one sweet orange A small portion of plain wheat, boiled (simmered over night) One egg, coddled

Luncheon

A dozen soaked prunes

Two extremely ripe bananas, with two table-spoonfuls of nuts Three or four figs, and cream cheese - fresh Two glasses of water

Dinner

A cup of hot water

A cup of wheat bran

Two large, boiled Spanish onions

One other vegetable

A baked potato

One glass of cool water.

Just before retiring, eat a few soaked evaporated apricots, or half a cup of bran.

Note: The apricots should be omitted if there is a tendency toward sour stomach (premature fermentation), or rheumatism.

Fifth Day: The same as the fourth.

Sixth Day: The same as the first.

Repeat this diet until the bowels become normal. The bran and the apricots may then be reduced according to the condition of the bowels, and the quantity of vegetables, eggs, and other solids increased sufficiently to meet the demands of normal hunger.

Summer Menu. Constipation (Chronic) Nervousness

Immediately on rising, eat two or three very ripe peaches or plums, and drink a glass or two of water. Devote from five to ten minutes to vigorous exercise and deep breathing, especially exercise No. 3. (See Vol. V, p. 1344.)

Breakfast

A dish of sliced peaches - very ripe; a little sugar, but no cream

Half a cup of wheat bran, with a spoonful or two of crushed wheat, thoroughly cooked (simmered over night)

An ear of tender corn - prepared choice

Luncheon

A liberal portion of tender corn A lettuce and tomato salad, eaten with grated nuts

Dinner

A liberal green salad, with grated nuts A baked sweet potato

Fresh peas, beans, Brussels sprouts, cabbage, corn - any two of these A portion of wheat bran, cooked

If the above menus do not seem sufficient to sustain the body while performing manual labor, one or two whipped eggs may be added.

Just before retiring, eat three or four ripe peaches, or a large bunch of blue grapes, swallowing seeds without mastication. Take exercises as prescribed for morning.

From two to three glasses of water should be drunk at each of these meals.

Fall Menu. Constipation (Chronic) Nervousness

(For general instructions see Spring Menu.)

Just after rising, eat a bunch of grapes.

Breakfast

Cantaloup or melon

Wheat bran and a small portion of whole wheat Two or three baked bananas, eaten with raisins and nuts

Luncheon

Celery or slaw

One fresh vegetable

An ear of tender corn or a baked potato

Wheat bran

Dinner

Lettuce and tomato salad Okra, eggplant, cauliflower, carrots, squash, cabbage, string beans - any two of these Chicken or fish - very limited portion A cantaloup or a baked banana

From two to three glasses of water should be drunk at each of the above meals, and mastication should be very thorough.

Winter Menu. Constipation (Chronic) Nervousness

Immediately on rising, take the juice of a sweet orange.

For general instructions see Spring Menu.

Breakfast

Two extremely ripe bananas, eaten with nuts or nut butter

(The bananas may be baked if preferred) A liberal portion of whole wheat, boiled until very soft - simmered over night; serve with either butter or cream

Luncheon

Spinach, with an egg Endive, kale, or cabbage Peas, beans, lentils, or corn

Dinner

Celery, with nuts

Carrots, parsnips, beets, onions, stewed pumpkin, or squash

A small rare omelet, or a very small portion of fish; omelet preferred A potato

A glass of pure apple cider may be drunk just after rising, and just before retiring.

From two to three glasses of water should be drunk at each of the above meals.