Regularity Of Meals is important to health. The meals of a family should be punctual, at regular hours. Three meals are sufficient. Dinner should be the most substantial; and the country custom of having it about one o'clock is good. A large half-hour should be allowed for each meal; more time better than less. There are few things that so clog the brain as half-masticated food. Luncheons should not be eaten, except in families whose dinner-hour is at five or six o'clock. In that case the lunch should be taken at noon. A reference to the most practical medical writers will convince any one, willing to learn, that the habit of taking a lunch tends to produce dyspepsia.

Time to rest should be taken, after fatigue, before eating. For most grown persons, the habit of leaving off before the appetite is fully satisfied is healthful. The feeling of hunger will quickly pass away, and the dulneas and sense of oppression occasioned by eating too freely willbe avoided.

A person subject to dyspepsia should avoid vegetables be-- cause they require much time to digest, and should take food which requires least time and strength for the process, - rare beef or mutton, good bread, and fruits.

It is a mistake for hard students to live on a very light diet. A skilful physician says, "When the brain is tasked, give the stomach plenty to do;" else the tendency of the blood will be too much to the head.

The character of food should vary with the season of the year. More meat and other substantial food is requisite in winter than in spring and summer.

A more spare diet is healthful in the spring; fresh eggs, fish, spinach, greens, and salad, and, in May and June, the small fruits. Most of the fruits of every season, used moderately, are good, and the use of them promotes health.