Rise at 8 A. M. According to season and weather, cold bath. Exercise, 8.30 to 9 A. M.—Let all take a gentle run or smart walk. In most instances a smart run of three miles will be about the best distance.
Breakfast; 9 to 9.30 A. M.—Oatmeal porridge, with beef or mutton broiled, and bread; tea or coffee, or old ale, one pint. Tea is preferred to coffee. Cocoa is too greasy.
Exercise, 9.30 to 11.30 A. M.—Billiards, skittles, quoits, or other light exercise. 11.30 A. M. to 1.30 P. M.—Rowing. 1.30 to about 2.30 P. M.—Running, rubbed dry and linen changed.
Dinner, 2.30 to 3 or 3.30 P. M.—Beef (roast) or mutton, (boiled mutton occasionally), roast fowl, partridges, or pheasants (allowed), or venison (nothing better); bread, puddings occasionally, made of bread, eggs, and milk, and served with preserved fruits. Vegetables—Potatoes (one or two only), cauliflowers and broccoli (only as an occasional change). Old ale, from a pint to a pint and a half; wine, a glass or two, port or sherry. After dinner, until 5 or 6 P. M., a gentle stroll. Rowing 6 to 7 P. M.
Supper, 8 P. M.—Oatmeal porridge, with dry toast, or chop, with glass of port. Bed at 9 or 10 P. M.
Summary: sleep, ten or eleven hours; exercise, say four hours (exclusive of billiards, etc.); diet, varied.
WINGATE’S SYSTEM FOR A MONTH’S TRAINING.
Rise at about 7 A. M. (Glass of cold water recommended). The crew meet at 7 A. M., walk and run for four or five miles; or, in later practice, quick run of two miles. Wash and dress.
Breakfast, 9 A. M.—Meat (broiled), bread (brown) and butter, tea, two cups. Cocoa made of the nibs boiled for four hours is better than tea for breakfast.
Luncheon at 1 P. M.—Beef sandwich, with half a pint of old ale, or biscuit and glass of sherry, or egg in sherry. At 2.30 P. M. row about four or five miles. This altogether depends on the state of the crew.