Upon the diet will depend largely the proper nourishment of two lives instead of one. Each woman is a law unto herself in diet, and should make an earnest study of her food-needs and the effect of foods upon her digestive and nervous system. No cut-and-dried diet can be prescribed for the pregnant woman, because what agrees with one woman may disagree with another. Generally speaking, however, the diet should include a large proportion of liquids, fresh fruits and vegetables, with a small proportion of meats and practically no rich or highly spiced desserts. Excesses of any sort should be avoided. Liquid food is important because it encourages the system to throw off impurities through the bowels, kidneys and skin. From two to three quarts of liquid should be drunk daily, particularly cool, pure water. An excellent plan is to drink one glass at rising, two between breakfast and dinner, two more between dinner and supper, and one before retiring—six in all. Water should not be drunk with meals. Milk, cocoa, chocolate, clear broths and buttermilk are excellent beverages, but both tea and coffee should be taken sparingly, and alcoholic drinks should be avoided. Nothing will be gained by forcing yourself to drink any of these liquids if they nauseate you or fail to digest easily. If milk, the most important of beverages to the expectant mother, is palatable but causes constipation, laxative foods can be used to correct this tendency. Meat should be eaten once a day. Poultry and lamb are given the preference by dietitians. Beef is better than veal; pork is difficult to digest under any condition; and meat stewed until tender in a milk or cream sauce is more easily digested than fried meat. Smoked meat is not particularly nourishing to mother or child, but crisp ham and bacon are useful in whetting a failing appetite. Fish, oysters, and eggs may be used to vary the diet, but they do not replace meat. Fruits and vegetables should be eaten freely. Fresh fruits, including apples, peaches, pears, oranges, grapes, shredded pineapple, grape-fruit, plums, strawberries, raspberries, and huckleberries, should be used regularly in season. When they are not to be had, stewed fruits—apples, prunes, rhubarb, peaches, figs, etc.—may be substituted. When dried fruits are used, they must be soaked well and cooked thoroughly. The most desirable vegetables are young onions, asparagus, peas, potatoes, lima and string beans, carrots, spinach, celery, lettuce and romaine. Heavier vegetables such as cabbage, cauliflower, baked beans, beets, turnips and radishes are not so easily digested and should be eaten sparingly. Salads made with olive oil dressing are an important item in the diet of the prospective mother. Many dietitians urge that fresh salad be eaten at least once a day.