Dietetic objections to foods are of several types. Glucose ferments more readily than cane-sugar. It is a cheaper prod-uct, and the foods containing it should be sold for less than those with cane-sugar. The rapid availability of glucose for use in the body leads to the danger of an excess amount of it being consumed, thus encouraging fermentations.

Heating food frees it from bacteria producing putrefactive odors that would render foods unpalatable, but other kinds of bacteria not killed in cooking, together with those on uncooked foods, enter the intestinal tract, so it needs to be as free as possible of what will feed them.

Complete use of food eaten depends upon the air breathed. If more than four parts of carbon dioxid are present in one thousand parts of air, respiration is impeded, digestion destroyed, health impaired.

Plants at night do not eat and do breathe; in breathing they add carbon dioxid to the air, so should be removed from sleeping-rooms.

By its beauty nature nurtures humanity as well as nourishes with its fruits.

What nature provides through the agency of vegetation grows in significance as humanity grows in knowledge of its use.

The human system detects the effect of foods by its own physiological reaction to them. This is the test of desirability.

The caffeine, theine, theobromine, that give regular coffee, tea, and cocoa their stimulating characteristics, and tannin (that is astringent and always undesirable), are present in almost incalculably small quantities in beverages as prepared. (Caffeine in coffee as a beverage is 1.24% of 1 oz. in 1 pt. of water, that is, less than .008%) But their presence even so may have a physiological effect upon the body.