In the matter of food supply, the main points that require attention are that it should be not only well, but also thoroughly, cooked, as only in this way can the destruction of disease germs be secured. Further, cooked food put aside for subsequent consumption should always be carefully protected from the access of insects. No one who has noticed how flies are attracted by filth of all sorts, and their omnivorous liking for food of every kind, can doubt that they must necessarily occasionally befoul food with the filth on which they have been battening but a few moments before; and in all probability both cholera and typhoid fever are not unfrequently conveyed in this way. Many articles of food, such as soups, jellies, and milk puddings, form ideal “cultivating media” for disease germs, as their composition is practically the same as the materials that are artificially prepared for the purpose in the bacteriological laboratories; so that if food of this sort be accidentally inoculated by an insect fresh from feeding on some dangerous form of filth, it may, in a few hours, become a teeming mass of microbes of the most virulent character. On this account a liberal supply of wire gauze dish covers should always be provided by the careful housekeeper in the tropics, and no cold food should ever be put aside without being covered in this way, unless it be placed in a large safe constructed of the same material, of which one or two should form a part of the furnishing of every tropical house. For camp use, receptacles formed of strong, closely-meshed, hand-made cotton netting, kept extended by means of hoops of cane, are very useful, as they collapse and occupy little or no space on the march. It is almost needless to remark that a cool airy spot should be selected for the larder, and that all safes, covers, &c., should be scrubbed out at frequent intervals with soap and water, to which a little boracic acid may advantageously be added. After these preliminary remarks it will be preferable to consider separately the selection and treatment of the principal articles of food. _Milk._--Owing to the fact that, apart from the question of deliberate adulteration, a certain amount of the water used for cleansing and rinsing vessels, &c., generally gains access to milk, it is always open to contamination in the same way as the water supply; and as milk forms an excellent cultivating medium for many sorts of bacteria, their multiplication to a dangerous extent is a very easy matter, so that there is probably no article of food which is so often concerned in the transmission of disease.