In no part of the training of an athlete have there been in recent years more radical changes than in the diet of the men. At Harvard the greater part of these changes were inaugurated four years ago, when Dr. Conant for the first time took charge of the training of the football players.

Under the old system dinner was served at noon, even on the days when games were played in the afternoon. At night there was a light tea, consisting of cold meats, toast and some kind of preserve. Dr. Conant at once changed the heavy meal of the day from noon to the evening and for the tea substituted a good, substantial lunch. Formerly the diet of the players was made up largely of meat. No vegetables were allowed and few starches, as these were supposed to be bad for the athlete's wind. The meats were then cooked very rare for all. Individual tastes were not consulted. The men were then trained as a body and it was not considered that in order to keep them in good condition the individual men required different treatment. An important part of the recent changes has been along the line of the individual needs of the men. The food is now about the same as would be served at a first-class home table.

Fruits, which under the old system were seldom if ever allowed, are now given freely twice a day. Bananas, apples, grapes and oranges are those usually served during the football season. For breakfast there is, besides these, oatmeal, cracked wheat, and hominy, with plenty of cream and sugar, beefsteak, mutton chops, broiled chicken and eggs. For lunch, cereals are served again and the same meats as at breakfast, with baked, stewed or boiled potatoes. Several kinds of fish are allowed, but are little cared for.

Once a day, at dinner, soup is served those selected are usually clear soups, free from fats. The meats are usually roasts of beef, mutton, turkey and chicken. There are two or three vegetables chosen by the steward from a list which includes, besides all the plain varieties, cauliflower, carrots, spinach, egg-plant and oyster plant. Simple mean gravies, free from fat, and cream sauces are allowed, where formerly nothing o the kind was permitted. For dessern there are puddings of bread, tapioca, cornstarch, sago, custard, and a decidedly new addition in ice cream. This, however, is allowed only twice a week.

Coffee and tea are not allowed except in special cases. Cocoa and broma are served as hot drinks. Milk is freely given except just before games.

In the baths also there has been an important change which is of comparatively recent introduction. Four years ago hot baths were usually taken and little cold water was used. Princeton was the first to appreciate the advantage of cold baths, and the r eleven of 1889 showed a toughness which is largely attributable to this innovation. Now little warm water is used and a quick, cold shower is followed by a sharp rub.

The length of time which the men play is now more carefully regulated than ever before. New men are worked up gradually until they are able to stand the full length of practice. In case of injury they are instantly removed, but when sufficiently recovered are promptly sent back to work.