If the cereals were treated as described, and then reduced to fine flour, all the phosphates and gluten would be saved without any objectionable bran, as the cooking and roasting makes it possible to reduce the tough bran to a palatable flour. Starch indigestion would almost be unknown, if dry parched flours were used, for the reason that dry foods cannot be swallowed without mastication and saliva. If people could be taught to use their saliva in their food, instead of trying to float cuspidors and cars, fewer people would be dyspeptic.

The simplest and cheapest diet may be made of cereals or cereals and butter, or cereals and cream, cereals and nuts. A meal would require eight to twelve ounces of dry cereals, one ounce of fat and six or eight ounces of milk. The diet of the Americans is mainly bread, meat, potatoes. An average meal would probably contain about

People who eat fried meat and gravies arc likely to exceed the above allowance of fat, so that the ordinary meal shows an excess of fat and sugar, but too little waste and too much fluid.

The coarse garden vegetable and fruits are not important factors, in force or tissue production, but they are important for other purposes - filling, cleansing. The mam part of our diet must consist of cereal foods, legumes, meats, fish, nuts, fats, starch, potato, sugar, milk and cream. A meat diet for three meals, moderate work, should be about as follows:

For those who do no physical work, and take but little exercise, the quantities should be reduced from fifteen to twenty-five per cent, while those doing hard labor will require from twenty to thirty per cent, more in heat-producing foods. The cereals should be slightly increased, but the main addition for hard labor must be in fat and sugar.

The dietary for the three meals is not an ideal one, but made to bring ordinary usage into better harmony with physical needs. It would be better to make breakfast a larger meal than supper, but it is not the usual practice, so the diet list given is arranged accordingly.

We would be doing less than our duty if we did not say that, ordinarily, for those who do no labor, meat should not be eaten but once a day, and by many people not at all. We submit the following as the best dietary for light labor, with meat once a day:

For those who eat light lunches at or near noon, the morning and evening meals will be larger, lunch taking the place of supper.

It will be observed that the dietary here given, is considerably below what other writers allow for light work, but to those who are not traveling in ruts already made, it may be learned that the difference between light work and hard labor is much greater than usually allowed. The fault is that the allowance for light labor is too high, and that for hard labor loo low. A laborer's meals may be patterned after the following:

One of the common errors for those who do hard work, is to eat too much coarse, watery foods and to drink too much fluid with their meals. This causes the stomach to be unduly distended, and it is frequently unable to prop-erly hardle the great bulk. A moment's reflection will convince anyone that the stomach cannot have the same contractile power when its walls are stretched beyond what they should be, so that when there is large demand for force-producing foods, as in extremely hard labor, it is necessary to eat mostly dry food, and to increase the proportion of fat over that of ordinary diet.

Each person's diet should be adapted to his or her particular needs, and as many people thrive better without meat, it would be well for those to pattern their dietaries after the following:

4 to 6 ozs. whole wheat bread, corn bread or dry biscuits.

3 to 5 ozs. powdered nuts.

6 to 8 ozs. milk.

1/2 oz. butter.

6 ozs. baked apples or other sweet fruit.

Milk, eggs, wheat gluten, peas, beans and nuts, must be relied on to furnish tissue food. For fats, nut meal, nut butter, cream and butter are to be preferred to meat fats.

The cost of butter and cream is against their exclusive use for many people, but it is probable that peanuts will be as cheap as any other food. It is mainly a question of grinding or preparing them.

The addition of fruits and green vegetables makes no great difference in the amount of other foods required. In eating green vegetables that contain a large amount of fiber, regard must be had for its effect on the digestion of other food. If not very thoroughly cooked without fat, then chopped fine and well masticated, such food may remain in the stomach for several hours, until decay sets in.

In concluding the subject of dietaries, the authors would have their readers bear in mind that it is not a subject that can be dealt with exactly as a question of arithmetic. Each person must study his or her requirements in connection with the general properties of foods. Overeating can be prevented by taking what food is needed at one meal on the dishes, and then quit when it is eaten. Do not make a fad of diet, for a large per cent, of the common ailments exist only in the mind. Keep dyspepsia, and all thought of it out of mind, and use some common sense to regulate your diet and habits, and all will be well.