In the successful treatment of disease, much depends on the proper diet adopted by the patient during the period he is under the influence of the remedy. It is of the utmost importance that the food be of that variety, which will neither stimulate the system too much, nor clog it in its operations, and excite serious disturbances by throwing labor on diseased and weakened organs, which they are unable to perform. Not only should indigestible substances be avoided, but also those articles of food, which are more or less medicinal in their character. By indulging in either, the remedy may be antidoted, or at least new symptoms developed, not at the time distinguishable from those produced by the disease, thus complicating the symptoms, rendering the diagnosis imperfect, and frequently causing the loss of much valuable time. We can only give here some general directions as it regards diet when under treatment, as different articles may be required in different persons, and in the numerous varieties of disease.