MENUS FOR NERVOUSNESS

SPRING MENU

FOR BUSINESS MAN

THIN—NERVOUS—IRRITABLE INSOMNIA—STOMACH AND INTESTINAL TROUBLE

Menu No. 1 is for use at home where one can get all the staple vegetables prepared as directed.

Menu No. 2 consists of emergency meals to be taken when away from home.

They practically contain the same nutritive elements, however, but in slightly different proportions.

MENU I	MENU II
BREAKFAST
A dish of whole wheat or flaked	A cup of hot water
wheat, thoroughly cooked	Bran meal gems
Two tablespoonfuls of nuts	Corn muffins
One egg, coddled	A potato eaten with either
A cup of hot water	butter or cream
LUNCHEON
One or two fresh vegetables	Two glasses of milk (One
A baked sweet or a white potato	whipped egg mixed with
A salad, if desired	the milk)
One or two spoonfuls of nuts	A potato or one fresh vegetable
A glass of water
DINNER
A green salad—either lettuce	Vegetable soup
and tomatoes, or endive	One fresh vegetable
Gems made from corn meal	An omelet or a very small
or bran meal, eaten with	portion of fish or white meat
butter and nuts	of chicken; omelet preferred
Choice of peas, beans, or	A baked potato
asparagus	One extremely ripe banana
Dessert—gelatin or home-made	with cream, nuts, and
ice-cream	either figs or raisins

Intestinal gas can be largely controlled by thorough and complete mastication.

If the use of milk should cause slight constipation, the constipation can be relieved by taking a small portion of wheat bran, either cooked or uncooked, at both the morning and the evening meal.

SUMMER MENU

FOR BUSINESS MAN

THIN—NERVOUS—IRRITABLE INSOMNIA—STOMACH AND INTESTINAL TROUBLE

Choice of the following menus for a week or ten days:

MENU I	MENU II
BREAKFAST
Cantaloup or sliced peaches	Melon or peaches
One tablespoonful of steamed	Two very ripe bananas with
whole wheat	cream, nuts, and raisins
One glass of milk	Two baked bananas
Two or three glasses of milk
LUNCHEON
One or two ears of corn—boiled	Baked sweet potatoes, with
A few nuts—choice	butter
One whipped egg and one	Two tablespoonfuls of nuts—choice
glass of milk, mixed	A green salad
DINNER
Spinach, lima beans, carrots,	Cantaloup
squash—any two of these	Boiled corn and lima beans
One egg, coddled	Lettuce and tomato salad
Small piece of corn bread	A baked potato
or whole wheat bread	An egg or a small portion
Two glasses of buttermilk	of fish

Note: From one and a half to two glasses of water should be drunk at each of these meals.

If constipation occurs, soaked prunes or soaked evaporated apricots may be taken just before retiring. A glassful of water in which the prunes or apricots have been soaked should also be drunk just after rising.

If stomach-acidity or intestinal fermentation should occur, omit all acid fruits and regulate the bowels by the use of wheat bran.

One hour during the day should be devoted to vigorous physical exercise.

FALL MENU

FOR BUSINESS MAN

THIN—NERVOUS—IRRITABLE INSOMNIA—STOMACH AND INTESTINAL TROUBLE

First Day: Immediately on rising, drink one glass of cool water and eat half a pound of Concord grapes. Eliminate the seeds, but thoroughly masticate and swallow the skins.

Devote from five to six minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.) Inflate the lungs to their fullest capacity at every third or fourth breath.

BREAKFAST

A cantaloup
One or two exceedingly ripe bananas, baked; must be very ripe—red variety preferred; serve with thin cream
One cup of hot water

LUNCHEON

A lettuce and tomato salad
An ear of tender corn

DINNER

Choice of boiled corn, string or lima beans
(With the corn, eat a teaspoonful of either nut butter or nuts; masticate to exceeding fineness)
A lettuce and tomato salad, with a simple dressing
One coddled egg

From one and a half to two glasses of water should be drunk at each of the above meals.

Just before retiring, eat a small bunch of Concord grapes and drink half a glass of water.

Devote from five to ten minutes to exercises Nos. 3 and 5, as above directed, giving special attention to deep breathing. Endeavor to inflate the lungs to their fullest capacity every third or fourth breath.

Second Day: The same as the first, slightly increasing the quantity of food if desired. This may be done by more thorough mastication and by devoting more time to exercise.

Third Day:

BREAKFAST

Two or three exceedingly ripe peaches, eaten with grated maple-sugar
Two or three egg whites poached, served on a crisp cracker; or, one whole egg if the appetite will accept it
Half of a cantaloup
A cup of hot water or cocoa

LUNCHEON

Cooked spinach or a green salad
An ear of tender corn
A potato
A glass of water

DINNER

String beans and young onions—cooked
A green salad
A bit of fish or white meat of chicken, with a baked potato

Fourth Day:

BREAKFAST

Cantaloup or peaches
One or two extremely ripe bananas, baked, and eaten with cream
One large pulled fig, with cream
One glass of water

LUNCHEON

Cantaloup
One whole egg, coddled
A baked sweet or a white potato

DINNER

Corn, lima beans, or a potato
A cup of hot water

Fifth Day: The same as the first.

Sixth Day: The same as the second, and so on, day by day, for about twelve days.

LETTER OF ADVICE

ACCOMPANYING ABOVE MENU

Rise at a regular hour every morning. Take a lukewarm sponge bath, following it by a cool splash and a vigorous rub down, practising deep breathing all the while.

Before dressing, devote from two to three minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.) Take these movements calmly.

Do not worry. Masticate all food to infinite fineness. Take plenty of time to eat.

Inflate the lungs to their fullest capacity one hundred times a day. This is of very great importance.

If the quantity of food prescribed is more than the appetite calls for, eliminate any one thing entirely, or reduce the quantity of the whole.

WINTER MENU

FOR BUSINESS MAN

THIN—NERVOUS—IRRITABLE INSOMNIA—STOMACH AND INTESTINAL TROUBLE

First Day: Immediately on rising, drink two cups of cool water and devote from five to ten minutes to vigorous exercise.

BREAKFAST

A cup of hot water
A small portion of boiled wheat or rice
One or two eggs, coddled
Cocoa or chocolate

LUNCHEON

Three eggs, whipped; add a glass of milk and a flavor of sugar and fruit-juice

DINNER

Carrots, parsnips, turnips, winter squash—any two of these
A baked potato
A small portion of fish or chicken (white meat); or, one egg prepared choice, eaten with either a baked potato or a bit of whole wheat bread

Just before retiring, repeat the exercises which have been prescribed for the morning, and, if constipated, take two or three tablespoonfuls of wheat bran in hot water.

Second Day: Same as the first, slightly increasing the quantity of food, if hungry.

Third Day: Same as the second, adding one or two whipped eggs for breakfast, and changing vegetables to suit the appetite for luncheon and for dinner. Nearly all vegetables such as beets, carrots, parsnips, and turnips may be substituted for one another.

Fourth Day:

BREAKFAST

A cup of hot water
Two eggs lightly poached; or, a very rare omelet rolled in nuts and whipped cream, eaten with a whole wheat muffin
A cup of chocolate
A liberal portion of wheat bran, cooked and served as an ordinary cereal, with butter and cream

LUNCHEON

Three eggs. See recipe, p. [678].

DINNER

Endive, lettuce, or celery
Choice of any two fresh vegetables
A potato or a whole wheat gem

Exercise as prescribed for the first day.

Fifth Day: The same as the fourth.

Sixth Day: The same as the first, repeating these menus for a period of about three weeks.

For diet and general instructions in regard to nervousness, see menus for "Fermentation" and "Superacidity." See also Lesson XVII, "Nervousness—Its Cause and Cure," Vol. V, p. 1211.