Dodds. New York: Fowler & Wells Co., 1884.

It has always seemed to us that there was a great deal of unnecessary worry over what we should or should not eat. The misfortune seems to be that the majority of people eat out of all relation to the work they do, and then get out of sorts. It is then that they need tonics to give them an appetite, and apply to the chemist for analysis as to what it is best for them to eat. This lady tells us that to get good health we must have "good, pure diet, fresh air and exercise." But we suppose that there will always be a difference of opinion as to what constitutes the good in all these things. We much doubt whether the chemist is the person to decide this for us; and as for the microscopist we do not know at all. Why, he even finds the oyster full of animalcuke, and the delicious mushroom is full of the eggs of some minute creature or other. We suppose that when these creatures get cooked they go the way of all flesh, and that in the great majority of cases they get cooked by the animal that eats them, whether they get so served in the kitchen or not. Bacteria, we fancy, have their germs about everywhere, and it is about an even fight. The animal kills them, or they kill the animal.

It depends on the "environment," as some people would say, which succeeds - which gets the help of favoring circumstances or not - and the only security is vigorous health which comes from good digestion. However, the time comes to many of us, when the flesh is weak and the spirit is troubled as to what it ought to do. Such little books as these must contain many good hints from experience, and if one will allow a little for the enthusiasm of a "dietetic reformer," he will find profit in its perusal.