Bredin on Running & Training

TRAINING. 57 following reply: "Well, I did my best, but that chap put his head back and opened his mouth so wide that I believe he must have swallowed every drop of water.'' After any race in which exceptionally good form has been exhibited, it is advisable to be weighed, and to make a note of the exact number of pounds and ounces at which the scales balanced. This knowledge rnay be very useful for reference on some future occasiOn. To those athletes who have the necessary time at their disposal, the following rnay be taken as repre– senting an ordinary day's work, with a few remarks on the subject of diet. No better commencement can be made than by taking a slow walk of about twenty minutes' duration, which will supply fresh air to the lungs and provide a healthy appetite for breakfast, at eight o'clock in the summer, and somewhat later when the days have shortened. This meal may consist of a chop, or portion of beef-steak, in addition to fish or eggs, with toast instead of bread, and cocoa in preference to tea or coffee. Breakfast over, the next move is made in the direction of the track, reaching it at about eleven o'clock. There the running practice will depend on the event trained for. Whatever work is undertaken ought to be preceded by striding a hundred yards or so up and then down the track, to loosen the muscles. If the practising be for a quarter or half-mile, run in heats, or two events in one afternoon, it is beneficial to divide the work into two halves, allowing a fairly long interval to separate them. Myers, when training