/Fourth Day/: On rising, drink water and eat grapes, as prescribed for the first day. Devote much time to moderate exercise and deep breathing.
Two extremely ripe bananas, eaten with thin cream and either nuts or nut butter; also two or three figs or an equivalent quantity of raisins A spoonful or two of whole wheat, thoroughly cooked
A large boiled onion, and a baked white potato, with butter and a dash of salt (If the onion cannot be procured, take carrots or parsnips) Drink two or three glasses of milk
If the bowels are not acting normally, drink a glass of water and take a spoonful or two of wheat bran, after each meal.
A liberal portion of baked white potatoes, eaten with butter Four or five egg whites and two yolks, prepared as per recipe given for the first day A small portion of any two fresh vegetables (A little ice-cream may be taken at this meal, if there is a craving for something sweet)
/Fifth Day/: Same as the fourth, omitting ice-cream.
/Sixth Day/: Same as the first, repeating these menus for about sixteen or eighteen days.
/First Day/: Immediately on rising, drink a glass of cool water, eat a few cherries or the juice of an orange, and devote five or ten minutes to exercises Nos. 3 and 5, as shown in Vol. V, pp. 1344 and 1345.
A cup of hot water Very ripe berries, with sugar--no cream One exceedingly ripe banana, with nuts or nut butter A small, baked white potato, eaten with butter One egg, boiled two minutes A small portion of wheat bran, cooked
One or two large Spanish onions, boiled A small, baked white potato, eaten with butter One or two whole eggs, whipped
Choice of string beans, peas, or asparagus; if these cannot be obtained, take choice of:
Beets Carrots Cabbage Parsnips Turnips Spanish onions, boiled A baked white potato Three egg whites, whipped One glass of water, taken during the meal
Just before retiring, take two tablespoonfuls of wheat bran, drink a glass of water, and devote from five to ten minutes to exercises as prescribed for the morning.
/Third Day/: Same as the second, slightly increasing the quantity of food if necessary. Changes in the vegetables may be made, confining, however, to the vegetables mentioned, as nearly as possible, always taking fresh vegetables in preference to canned.