A spoonful or two of coarse wheat bran should be taken both at breakfast and at dinner; also, just before retiring, a glass of water and a few pieces of soaked evaporated apricots.
(The apricots should be omitted if there is a tendency toward either fermentation or rheumatism.)
SUMMER MENU
CONSTIPATION—AUTOINTOXICATION LOW VITALITY
Choice of the following menus:
| MENU I | MENU II |
|---|
| | |
| BREAKFAST |
|---|
| Fresh fruit—grapes preferred | Wheat bran |
| A baked sweet potato | Melon or peaches |
| Two very ripe bananas, | Very ripe bananas with |
| with figs and cream | cream, nuts and raisins |
| Wheat bran | One glass of water |
| | One whipped egg |
| LUNCHEON |
|---|
| Melon | One or two fresh vegetables (choice) |
| One fresh vegetable | A baked potato or corn |
| A bran gem with either | A green salad |
| butter or nut butter | Bran, or a bran gem |
| Two tablespoonfuls of nuts (choice) | |
| One glass of water | |
| DINNER |
|---|
| A fruit salad made of bananas, | Practically the same as for |
| raisins, and grated nuts; | luncheon, with choice of |
| serve with whipped cream | junket or gelatin |
| Two tablespoonfuls of nuts (choice) | |
| Cream cheese and one fig | |
| Boiled wheat, with sweet butter | |
| Two glasses of water | |
| A melon | |
SUPPLEMENTARY MENU
- Corn
- Spinach
- Two egg whites—poached or whipped
- A potato
- A salad
- Water and wheat bran