In the countries with which we are concerned, meat should always be thoroughly cooked, no portion being left showing the red of unaltered blood, as the persistence of the red colour shows that the meat has not been raised to a temperature sufficiently high to kill internal worms. Out of the many hundreds of carcases that I have examined in India and at the Cape, I cannot recall finding even one absolutely free from the encysted parasites that develop in man into tapeworms; and it is well-known that the same is the case in Australia and most other warm countries; besides which it is very doubtful if meat is really more nutritious or digestible, when eaten “raw.” All parasites of this class however, are killed by a temperature of 140° F., and as the blood contained in the meat turns brown at this heat, no risk is run, provided it has lost its pink colour. _Eggs_, whether consumed raw or cooked, are perfectly safe as long as they remain in good condition; and so may be relied upon greatly where supplies are of doubtful quality. It is useful to remember that they keep much longer if the shells be well smeared with oil. _Fish._--On account of its easy digestibility, fish forms a very desirable article of food for the tropical resident, but it is almost needless to say that the greatest care is necessary to secure its being brought to the table in the freshest condition. On this account fish transported for long distances in ice in such climates should always be regarded with suspicion, for most medical men who have practised long “up country” must recall cases where disagreeable consequences have resulted from its use. I cannot say that I have always found myself able to resist the temptations of ice-carried _pomfret_ from Bombay, but would give this hint that fish so transported should never be eaten in the form of “made dishes,” but always either plainly boiled or fried; under which circumstances the first mouthful can hardly fail to make apparent the least sign of commencing decomposition. It is safer, however, in inland places to rely on river fish; and in their case the muddy flavour, which so often renders plainly cooked fish unacceptable, may often be masked by cooking them with tomatoes or other vegetables, or by boning them and serving up as a curry, only please consult “Wyvern,” or some other competent authority, before instructing your _chef_; for a curry is not mulligatawny soup with scraps of food floating in it, as so many people who have not lived in India appear to imagine, and fish curried _a l’Anglais_ is most uninviting.