Modern Athletics 1868

TRAINING. 73 the opposite, as the chest becomes accustomed to cold water the more freely it iussed, and can therefore better bear cold air and sudden changes. It need hardly be added, that after the bath a man should rub himself thoroughly dryall over with rough towels. In the matter odfiet it should be remembered that man is by nature bothherbivorous and carnivorous. Conse­ quently the most nourishing diet is a judicious com­ bination of meat and vegetables. On returning home, breakfast should follow,and consist of two cups of tea, not too hot, stale bread ordry toast, any cold meat except veal or pork, or else a mutton chop or steak. Water- cresses may be allowed freely, as they purify the blood and aid digestion. Tea, not too strong, is preferable to coffee, as the latter is heating and consumes the vital power of the body. Unless a man prefers his tea without it, there is no necessity to dispense with milk, which is one of the most nourishing articles of drink; but sugar must be carefully eschewed. A little butter—• not more than one small pat—may be allowed at this meal; but if the man be inclined to make flesh he is better without it. Eggs are capital for a change, and tend to improve the wind. Chicken, fowls, and fish are also admissible, one of the great objects in training being to vary the diet as much as possible. Dinner should always be about 2 P.M. For this meal a joint of beef or mutton is preferable, always broiled or roasted, never boiled; although lambis a good thing when in season, as it is easildyigestible, venison, when ob­ tainable, is facileprinceps thebest meat once or twice a week. As at breakfast, fish and fowl areallowable for a change, and any vegetables whatever which may be in season, with the exception of potatoes, carrots, beetroot, parsnips, and all other oots, as they contain much sac­ charine matter. Spinach is the best vegetable, after that French beans, thesneakale or asparagus, but with­ out butter. No condiments should be taken except salt, as pepper and mustard tend to produce thirst. Let­ tuces and mustard andcress are capital things, as they promote digestion; but they must betaken with no other flavouring except salt andvinegar. Light bread or fruit pies or puddings may be taken asa change, but in the case of the latter no crust should be eaten. Cheese must never be touched. And now for drinkables. On