STEPHEN ROBERTS’ SYSTEM.
In training a crew for a race, the habits and mode of living of a man are to be consulted more than any set of rules. If he is used to eating meat well cooked, it will not do to give him meat cooked rare, as this is apt to produce a looseness in his bowels. A man must eat according to the state of his system, and if he trains hard, eats meat, and is troubled with loose bowels, he should train light and live on toast, bread, and coffee or tea, for a few days, with puddings, or bread and milk; and if he is used to drinking, good fresh ale will not hurt him, but no liquor stronger than porter or ale should be used. On the other hand, if costiveness is present, no longer than forty-eight hours should be permitted to elapse without a motion, and this should be brought about, if possible, by making use of the suitable food and drink; such, for instance, as the veal steaks cooked rare, with cider or water as a drink.
The main thing, in training a man or crew, is to give him or them plenty of the same kind of work performed in the race. Be careful, however, not to put on too much at first. If a mile race is to be pulled, twenty days’ training will be required.
The first day, row, say one mile; the second and third day, about the same, or a little more, not too hard. After this, increase the distance half a mile every day, until five miles are gone over at each row. Then, if there are no blisters on the hands, row the whole distance at racing pace. Every other day, row eight or ten miles, up to within twenty-four hours of the race. Less rowing than this should not be taken; more will not hurt.
Clerks, bookkeepers, etc., generally require two weeks more of training than men who have been always used to heavy lifting; but, when a man once does get into good training, his race becomes an easy matter for him.
THE HARVARD SYSTEM.
Broiled steak or chops, potatoes in almost any style, without grease, bread nearly fresh, tea if desired, water, or milk if preferred, oatmeal porridge or gruel, and eggs poached or boiled—not very hard—render the breakfast of a Harvard student in training palatable and even attractive.
The best roast beef or mutton procurable, potatoes, bread, cracked wheat, rice, oatmeal gruel, and the various vegetables in the market, often, if not regularly, make the dinner inviting; and a piece of salmon or a dish of poultry or game is an occasional visitor, aiding to vary yet more the programme. Tapioco, farina and other vegetable puddings make an admirable substitute for heavy puddings as a desert. Milk, water, and tea again, and also butter and salt, in reasonable quantities, are permitted.
Bread and milk, or tea, butter, oatmeal gruel, dry toast and crackers, are the chief and often only articles taken at supper.
About a half hour’s careful rowing at a tolerable pace, with an occasional stop or “easy,” for instruction and rest, in the morning.