“You can manufacture ‘meat juice’ yourself at a very low cost. Here is a bottle of it which I made this morning. Take the white of egg, add an equal quantity of water, and strain through muslin, then flavour the mixture with any quantity of Liebig’s extract dissolved in a little warm water which you think suitable. By that means you get a preparation extremely rich in coagulable albumen which you can produce at one penny per ounce; and it is one of which the patient can swallow a pailful, if he can get it down, without it doing him any harm. So I see no necessity to buy any of the juices in the market so long as hens exist. That which you make in this way is as good as what you buy, for egg albumen is as nutritious as meat albumen, and it is vastly inferior to it in price.” _The Question of Alcohol_ does not, I think, need any special treatment here, as I doubt if its bearings are in any way altered by a change of latitude. Equally in the tropics and on polar expeditions, the majority of persons are, to say the least of it, none the worse for total abstinence; but excess is neither more nor less fatal in the one than in the other locality, and you will everywhere find a few to whom alcohol in strict moderation is useful. One would hesitate to say that this minority would be actually harmed by abstinence, but I am, on the other hand, equally sceptical as to the harmfulness of strict moderation; for, despite the very strong evidence of insurance statistics as to the superior longevity of total abstainers, it must be remembered that the so-called moderate drinkers must necessarily include a considerable number of those who would define moderation as the avoidance of getting drunk, and that the teetotaller is, _ipso facto_, usually one who is inclined to take more than usual care of his health. _Cooking and kitchen management._--In the first place, the rule may be generally laid down that it is a false economy to be niggardly in the matter of the cook’s wages. The desirability of good cooking is far from being a mere matter of the gratification of the tastes, but is undoubtedly also a matter of the first hygienic importance. Added to this, a skilful operator can turn a wholesome and appetising dish out of comparatively inferior materials, while a bad one will turn the best into indigestible nastiness; and it will be generally found that those who economise on this detail of expenditure, pay for it over and over again by an excessive expenditure on ready cooked, and tinned foods.