Athletic Training

· DIET Boiled or mashed potato. Vegetables and fruits in season. Boiled rice and milk or cornmeal mush. A light pudding. Milk or tea. Toast or bread. SUPPER 15 Cold meat (roast beef), lamb, mutton, or fowl, or one small steak. (Only one kind of meat.) One potato. Toast or fresh graham bread. Prunes, apple sauce, or baked apple. Milk or mild tea. · It will be noticed that in the foregoing I have included several kinds of meat from which one may make a selection. It should be understood that this diet is merely a sug– gestion and may be varied to suit one's taste. Fruit is always good, but should be taken only in its proper season. I always caution athletes to abstain from fish and rich meats such as duck. Milk is usually good for most athletes, though it should be remembered that, particularly for distance runners, it is likely to cut the wind and should be taken sparingly or not at all in the height of the training season. There