ded, as they cause mental confusion and disinclination for
brain work.

No. II.--3 to 4 oz. of Allinson wholemeal or crushed wheat, coarse
oatmeal or groats, hominy, maize or barley meal may be boiled for 1/2
an hour with milk and water, a very little salt being taken by those
who use it. When ready, the porridge should be poured upon platters or
soup-plates, allowed to cool, and then eaten with bread. Stewed fruits
may be eaten with the porridge, or fresh fruit may be taken
afterwards. When porridge is made with water, and then eaten with
milk, too much fluid enters the stomach, digestion is delayed, and
waterbrash frequently occurs. Meals absorb at least thrice their
weight of water in cooking, so that 4 oz. of meal will make at least
16 oz. of porridge. Sugar, syrup, treacle, or molasses should not be
eaten with porridge, as they are apt to cause acid risings in the
mouth, heartburn, and flatulence. In summer, wholemeal and barleymeal
make the best porridges, and they may be taken cold; in autumn,
winter, and early spring, oatmeal or hominy are the best, and may be
eaten lukewarm. When porridges are eaten, no other course should be
taken afterwards, but the entire meal should be made of porridge,
bread, and fruit. Neither cocoa nor any other fluids should be taken
after a porridge meal, or the stomach becomes filled with too much
liquid, and indigestion results. To make the best flavoured porridge,
the coarse meal or crushed grain should be stewed in the oven for an
hour or two; it may be made the day before it is required, and just
warmed through before being brought to the table. This may be eaten
with Allinson wholemeal bread and a small quantity of milk, or fresh
or stewed fruit.

No. III.--Cut 4 to 6 oz. of Allinson wholemeal bread into dice, put
into a basin, and pour over about 1/2 a pint of boiling milk, or milk
and water; cover the basin with a plate, let it stand ten minutes, and
then eat slowly. Sugar or salt should not be added to the bread and
milk. An apple, pear, orange, grapes, banana, or other seasonable
fruit may be eaten afterwards. No other foods should be eaten at this
meal, but only the bread, milk, and fruit.

Labourers, artisans, and those engaged in hard physical work may take
any of the above breakfasts. If they take No. I., they may allow
themselves from 8 to 10 oz. of bread, and should drink a large cup of
Brunak afterwards, as their work requires a fair amount of liquid to
carry off s