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All these setting-up exercises should be slowly stretched through, quite
after the mamer of a contented cat before a fire. Plenty of stretching keeps the
spine supple and the body youthfule

If nothing ele could be said to players about eating thie should suffice:
Bat slowly at nealtines and ext nothing between neals. How rapidly @ player eate : is
just as important as what he ents.

The three B's = Boiled, Brotled, and Baked Foods. Boiled, broiled, and
balked meats should constitute good dietetic fmdmentals for a training menu; there
should be no fried foods. The players should have their interests in body metabolism
and the relative values of fats, proteins, and carbohydrates whetted to the point
that they will thoroughly understand about tissue-buil ding Seetee ‘If meats are eaten
before games, the meal should be served three hours previously.

Oranges. This fruit is a pet hobby of the author for the training dist of
all athletes. Through his long years of coaching, so important has the writer con
sidered the use of oranges for conditioning players that he has never sensed to suggest
a team orange fund to every "pep" organization with which he has come into contact.
The sun~total results of this athletic orange-eating hobby have been without exception
an orange a day for each and every athlete on the football and basketball squads
throughout his coaching and adninistrative years.

In addition to the orange after practice, he has urged every athlete to
eat another orange for breakfast and still another before going to bed — three oranges
@ day and more if possible. Oranges stimiate appetites and at the same tine satisfy
both thirst and hunger ~ thus preventing overentings |

the best may to eat en orange is to break up the cells and let the juise of
the orange cover the entire area of the tongue - thereby stimulating the gastric and
biliary flow. These juices will aid digestion and will assist in eliminating consti-
pation. |

Water. Athletes should drink an average of one glass of water every hour,