The celebrated Roman physician, Baglivi, (who, from practicing extensively among Roman Catholics, had ample opportunities to observe,) mentions that, in Italy, an unusual number of people recover their health in the forty days of Lent, in consequence of the lower diet which is required as a religious duty. An American physician remarks, "For every reeling drunkard that disgraces our country, it contains one hundred gluttons--persons, I mean, who eat to excess, and suffer in consequence." Another distinguished physician says, "I believe that every stomach, not actually impaired by organic disease, will perform its functions, if it receives reasonable attention; and when we perceive the manner in which diet is generally conducted, both in regard to _quantity_ and _variety_ of articles of food and drink, which are mixed up in one heterogeneous mass--instead of being astonished at the prevalence of indigestion, our wonder must rather be that, in such circumstances, any stomach is capable of digesting at all." In regard to articles which are the most easily digested, only general rules can be given. Tender meats are digested more readily than those which are tough, or than many kinds of vegetable food. The farinaceous articles, such as rice, flour, corn, potatoes, and the like, are the most nutritious, and most easily digested. The popular notion, that meat is more nourishing than bread, is a great mistake. Good bread contains more nourishment than butcher's meat. The meat is more _stimulating_, and for this reason is more readily digested. A perfectly healthy stomach can digest almost any healthful food; but when the digestive powers are weak, every stomach has its peculiarities, and what is good for one is hurtful to another. In such cases, experiment alone can decide which are the most digestible articles of food. A person whose food troubles him must deduct one article after another, till he learns, by experience, which is the best for digestion. Much evil has been done, by assuming that the powers of one stomach are to be made the rule in regulating every other. The most unhealthful kinds of food are those which, are made so by bad cooking; such as sour and heavy bread, cakes, pie-crust, and other dishes consisting of fat mixed and cooked with flour. Rancid butter and high-seasoned food are equally unwholesome. The fewer mixtures there are in cooking, the more healthful is the food likely to be. There is one caution as to the _mode_ of eating which seems peculiarly needful to Americans. It is indispensable to good digestion, that food be well chewed and taken slowly. It needs to be thoroughly chewed and mixed with saliva, in order to prepare it for the action of the gastric juice, which, by the peristaltic motion, will be thus brought into contact with every one of the minute portions.