A consumptive patient should be carefully weighed at frequent and regular intervals; if he gains weight it is well, but if he loses, a serious effort must be made to induce him to take more food. Sometimes, if the fever is high and continuous, appetite is destroyed, and there is even a distaste for food. In such cases many French physicians, following Dr. Debove of Paris, recommend forced feeding-, and the introduction of food into the stomach by means of the oesophageal tube. They report that under this treatment the patient recovers appetite, rapidly gains in weight, his strength increases, and the cough, expectoration, and night sweats disappear. Without resorting, however, to these heroic methods, a patient can with advantage be "overfed" in the normal way. Care should be taken to give him as much fatty foods as he can possibly digest, and far more than enter into the usual dietary. Bread and butter, cream, cocoa, chocolate, and milk are all excellent foods for a consumptive, as well as the usual articles of a healthy dietary. When cream is not well borne, it may be rendered more digestible by adding to each wine-glassful a teaspoonful of brandy, kirsch, or rum, with or without hot water. Milk may be rendered more digestible by adding to each tumblerful, about six grains of bicarbonate of soda, and five grains of common salt dissolved in two tablespoonfuls of hot water. Malt extract is also very useful in facilitating the digestion of farinaceous foods.