Vanilla should not be used as a flavoring in food for sick people. It is medicinal; and all medicines are more or less poisonous, and are not to be taken as food.

Pepper is allowable when a slight stimulant is needed. It should be white or cayenne pepper, as these are less irritating than black pepper.

Boiled onions are soothing to the mucous membrane. In inflammation of the stomach they are often helpful when a piece of white bread could not be digested.

Broiled or roasted squab, venison, chicken, mutton, and beef, in the order given, are the most easily assimilated meats.

Game, being rich in phosphates, is valuable for invalids.

Broiled bacon, dusted with cayenne, is an easily digested form of fat.

Tomatoes as an article of diet are considered by many physicians a remedy for dyspepsia and indigestion.

Watery, green, or diseased potatoes should never be eaten. If there be only a small spot of decay, it taints the whole potato. Young potatoes are very indigestible.

Eggs for sick people should be taken raw. When beaten with cold milk, they are more quickly absorbed. If cooked, they should be either very soft, or hard enough to be easily crumbled to a powder, as in any intermediate stage the albumen is tough instead of brittle, and being tough is insoluble by the gastric juice; these insoluble portions are often delayed in the stomach or intestines till they putrefy, and the sulphuretted hydrogen and ammonia evolved become poisonous to the intestinal canal.

Soups which have in them cream or milk are better for invalids than those rich in gelatine. Cream of Celery and Potage a la Heine are especially suitable. Strong Bouillon is adapted to those suffering from hemorrhoids or any disease of the rectum, as there is no solid waste.

Dyspeptics should avoid anything which they (not others) cannot digest. There are so many causes for and forms of dyspepsia, that it is impossible to prescribe one and the same diet for all. Nothing is more disagreeable or useless than to be cautioned against eating this or that, because your neighbor "So-and-so" cannot eat such things. If we would all study the nature and digestion of food, and remember that air and exercise are as essential as food in promoting good health, we could easily decide upon the diet best suited to our individual needs.

The diabetic should abstain from sugar and anything which is converted into sugar in digestion, such as all starchy foods, - fine wheat flour, rice, macaroni, tapioca, liver, potatoes, beets, carrots, turnips, parsnips, peas, beans, very old cheese, sweet omelets, custards, jellies, starchy nuts, sweet sauces, wine, and liquors. He may eat oysters, all kinds of fish, meat, poultry, and game, soups without any starchy thickening, lettuce, cucumbers, watercresses, dandelions, young onions, cold slaw, olives, cauliflower, spinach, cabbage, string beans, ripe fruit of all kinds without sugar, cream, butter, milk sparingly, gluten, flour, oily nuts freely salted, eggs, coffee, and cocoa.

The corpulent should abstain from fat as well as sugar and starch. A diet of whole-wheat, milk, vegetables, fruits, and lean meat will produce only a normal amount 01 fatness; while an excess of sweets, acids, spices, and shortening keeps the system in an unhealthful condition.

Those who can digest fine flour, pastry, sugar, and fats become loaded with fat, but are neither strong nor vigorous Thin people with weak digestion should also avoid such food; for thin people are often kept thin by the same food which makes others fat. If they cannot digest the starch, butter, and fine flour, the system is kept in a feverish, dys- peptic state; they become nervous or go into consumption for no other reason than that life is burned out by a diet which only feeds the fire and does not renew the tissues.

"Men dig their graves with their teeth; not only by drinking whiskey and using tobacco, but by eating food loaded down with inflammatory materials."

The bilious and gouty should eat sparingly of brown meats, cheese, eggs, beans, peas, or food which is rich in albuminoids. A certain amount of albuminoid or nitre-genized food is requisite for tissue growth and repair; more being required for growing persons and the convalescent than for healthy adults. Most Americans are inclined to eat more albuminoid food than is required. It gives a sensation of energy, of being equal to work, which is very pleasant. But when we have "too much of a good thing," more than is needed for repair of tissue, this surplus of albuminous material is imperfectly oxidized, the blood is laden with waste, and biliousness or gout is the result. Fish gives less albuminoid waste than meat.

People who are inclined to constipation should eat whole-wheat, rye, and corn bread and mushes, ripe fruit, berries, green corn, vegetables, beef, mutton, poultry, milk, cream, and butter; and should avoid fried or greasy food, hot bread, rich cake, veal, pork, or anything which has so much woody fibre or cellulose that it only irritates the digestive canal, such as the outer bran of wheat, coarse oatmeal, etc.

Those with consumptive tendencies should eat whole some, easily digested and assimilated food, with plenty of fat, - not in the indigestible form that it takes when mixed with starch, but as in cream, sweet butter, fat of roast or boiled meat, the fat, but not the lean, of ham and corned beef, oil, salads, corn-meal, oatmeal, etc.

The diet of people who are well should be governed largely by their age, occupation, and exercise. Adults should have a variety of wholesome food cooked in different ways. Aged people should have a diet more like that of children. If the occupation tax the muscular strength, use muscle-making food; not wholly meat, as many laboring people are inclined to think, but grains, peas, beans, cabbage, milk, cheese, eggs, whole-wheat bread, and chocolate, with a small amount of beef, mutton, and poultry. Students and brain-workers need more of brain-producing and less of muscle-making food. Brain food must contain phosphorus, which is found largely in oysters, eggs, fish, lean meat, wheat, peas, beans, and fruit. Those who are engaged in sedentary occupations, who take little exercise and live in close, confined rooms, should eat only the most easily digested food.

People who engage in regular active labor, who take plenty of exercise in the open air, cultivate a cheerful, happy disposition, live temperately in every way, and have naturally strong digestive organs, can eat any kind of wholesome food that has been properly cooked, and have no consciousness of a stomach or any visceral organs; and appetite, unless previously impaired, is their best guide. If the digestive organs be not strong naturally, such a mode of life as the above will tend to make them so, more than any amount of drugs or quack medicines.