Milk and products derived from it furnish a large part of the food used in the civilized world. As a rule it is a most satisfactory food though when one is inclined to be of a bilious temperament it cannot be commended. In fact, if one uses milk or foods produced from it too freely, it will very often cause a bilious condition. This result can, however, be obviated if milk is boiled before drinking, or if sipped or eaten very slowly. Though the boiling of milk usually makes it more difficult of digestion, it usually becomes a more wholesome drink under this influence, as the microbes, should there be any present, are naturally destroyed by the extreme heat.

If careful attention is given to the necessity for masticating milk, just as you would solid foods, that is by using it with some food that requires a certain amount of mastication, or actually retaining it in the mouth a sufficient length of time to slightly mix it with saliva, but little difficulty will be found in properly digesting and assimilating it. Milk should never under any circumstances be swallowed just as you would water. Of course if the stomach is in a thoroughly normal condition it will always be digested satisfactorily, but if there is the slightest inclination to disease or weakness of any kind, there may be difficulty.

Buttermilk is a superior summer drink as the acid which it contains is quite similar in its influence to the acid found in fruits. Cream, as will be noticed, is very rich in fats, and if one is inclined to be thin, and will strengthen his digestive organs so they can digest such a rich food, he can easily gain considerable weight by its use. It is, however, mere folly to attempt to digest this without preparation as it will simply create disturbances if the digestive organs are unable to assimilate foods of this character.

Cheese is a very valuable food and is very rich in nourishment for the muscles, brain, and vital functions of the body. On account of its richness it is naturally very difficult to digest, though the assimilating organs are usually prepared to digest it if an actual need exists for the elements it contains and if properly masticated it will usually be digested without disturbances of any character. Of course those brands of cheese, the flavor of which has been produced by age, can hardly be commended. Cheese to be perfectly wholesome and easily digested, should be as fresh as possible.

Butter is a milk product which is used everywhere, and is, of course, a valuable energy-producing food. It is usually added to white bread, a food which already has an over-supply of starch and other fattening elements, and under these circumstances it certainly cannot be commended. Where the system is in need of nourishment of this character, however, and it is eaten in a manner which makes it palatable, there is no objection to it.

Condensed milk is another product which is used a great deal, and if properly prepared there should be no great objection to it, though, of course, it is in no way equal to the fresh product, and should never be used if fresh milk can be secured. Much of its nourishing elements is naturally destroyed in the condensing process.