Why do we eat more in the winter than in the summer? What practical observation is given? 282. Why should the quantity of food be lessened as warm weather commences? What would be avoided if this principle were obeyed? 283. Why should the present condition of the digestive organs be regarded in reference to the quantity of food? Mention an instance in which it would be injudicious to give food. -=-=-=-=-=-=-=-=-=-=-=-= 284. _The quantity of food is modified, in some degree, by habit._ A healthy person, whose exercise is in pure air, may be accustomed to take more food than is necessary. The useless excess is removed from the system by the waste outlets, as the skin, lungs, liver, kidneys, &c. In such cases, if food is not taken in the usual quantity, there will be a feeling of emptiness, if not of hunger, from the want of the usual distention of the stomach. This condition of the digestive organs may be the result of disease, but it is more frequently produced by inordinate daily indulgence in eating, amounting almost to gluttony. 285. _Large quantities of food oppress the stomach, and cause general languor of the whole body._ This is produced by the extra demands made on the system for an increased supply of blood and nervous fluid to enable the stomach to free itself of its burden. Thus, when we intend to make any extraordinary effort, mental or physical, at least for one meal, we should eat less food than usual, rather than a greater quantity. 286. _No more food should be eaten than is barely sufficient to satisfy the appetite._ Nor should appetite be confounded with taste. The one is a natural desire for food to supply the wants of the system; the other is an artificial desire merely to gratify the palate. 287. Although many things may aid us in determining the quantity of food proper for an individual, yet there is no certain guide in all cases. It is maintained by some, that the sensation of hunger or appetite is always an indication of the want of food, while the absence of this peculiar sensation is regarded as conclusive evidence that aliment is not demanded. This assertion is not correct, as an appetite may be created for food by condiments and gormandizing, which is as artificial and as morbid as that which craves tobacco or ardent spirits. On the other hand, a structural or functional disease of the brain may prevent that organ from taking cognizance of the sensations of the stomach, when the system actually requires nourishment. Observation shows, that disease, habit, the state of the mind, and other circumstances, exert an influence on the appetite. -=-=-=-=-=-=-=-=-=-=-=-=