up to a very mature age, my food was entirely bad--expressed morally, it was "impersonal," "selfless," "altruistic," to the glory of cooks and all other fellow-Christians. It was through the cooking in vogue at Leipzig, for instance, together with my first study of Schopenhauer (1865), that I earnestly renounced my "Will to Live." To spoil one's stomach by absorbing insufficient nourishment--this problem seemed to my mind solved with admirable felicity by the above-mentioned cookery. (It is said that in the year 1866 changes were introduced into this department.) But as to German cookery in general--what has it not got on its conscience! Soup _before_ the meal (still called _alla tedesca_ in the Venetian cookery books of the sixteenth century); meat boiled to shreds, vegetables cooked with fat and flour; the degeneration of pastries into paper-weights! And, if you add thereto the absolutely bestial post-prandial drinking habits of the _ancients,_ and not alone of the ancient Germans, you will understand where German intellect took its origin--that is to say, in sadly disordered intestines.... German intellect is indigestion; it can assimilate nothing. But even English diet, which in comparison with German, and indeed with French alimentation, seems to me to constitute a "return to Nature,"--that is to say, to cannibalism,--is profoundly opposed to my own instincts. It seems to me to give the intellect heavy feet, in fact, Englishwomen's feet.... The best cooking is that of Piedmont. Alcoholic drinks do not agree with me; a single glass of wine or beer a day is amply sufficient to turn life into a valley of tears for me;--in Munich live my antipodes. Although I admit that this knowledge came to me somewhat late, it already formed part of my experience even as a child. As a boy I believed that the drinking of wine and the smoking of tobacco were at first but the vanities of youths, and later merely bad habits. Maybe the poor wine of Naumburg was partly responsible for this poor opinion of wine in general. In order to believe that wine was exhilarating, I should have had to be a Christian--in other words, I should have had to believe in what, to my mind, is an absurdity. Strange to say, whereas small quantities of alcohol, taken with plenty of water, succeed in making me feel out of sorts, large quantities turn me almost into a rollicking tar. Even as a boy I showed my bravado in this respect. To compose a long Latin essay in one night, to revise and recopy it, to aspire with my pen to emulating the exactitude and the terseness of my model, Sallust, and to pour a few very strong grogs over it all--this mode of procedure, while I was a pupil at the venerable old school of Pforta, was not in the least out of keeping with my physiology, nor perhaps with that of Sallust, however much it may have been alien to dignified Pforta. Later on, towards the middle of my life, I grew more and more opposed to alcoholic drinks: I, an opponent of vegetarianism,