Much discretion is needed in fixing on the kind and quantity of food to be given. Something will depend on the character of the disease under which the patient is sinking; and something on the length of time he is likely to survive. If the act of dying is likely to be protracted, as it often is in cancer and some cases of consumption, where death is brought about by slowly progressive exhaustion, the food should be supporting and in somewhat larger quantity. I have long doubted whether strong beef tea and meat extracts are as a rule of much use, or are appropriate when the act of dying has really commenced. Milk, cream, beaten eggs, and the farinacea are far better. They are, too, the best vehicles for wine and spirits; and they have less tendency than soups to become offensive in the stomach. Alcohol in its fermented or distilled forms is of special use in the treatment of the dying. Owing to its high diffusive power it passes readily into the blood. It stimulates the failing heart, and thus promotes the circulation through the lungs, which is one of its most valuable properties in the dying. It may perhaps increase the secretion of the gastric juice; it more probably stimulates the peristaltic movements of the stomach, and by so much, aids the digestive process, and supports the patient in the best and most natural manner. Stimulants and nutriment should as a rule be given together for they mutually influence each other. The quantity of wine or spirit which is needed varies exceedingly, and no definite rule can be laid down on this point. They should be given in small quantities at a time and repeated at short intervals before the effects upon the heart and pulse of the previous dose have subsided. Of wines, sherry is perhaps the most useful. Port, if preferred by the patient, may be substituted, but I have not found it, as a rule, to agree as well as sherry. Madeira from its slight acidity is specially agreeable to the palate, and is besides the most sustaining and cordial of wines. But tokay is often more acceptable than any other wine, especially to those sinking from exhausting diseases, as hemorrhage, profuse suppuration, and the like. It is best given with cream. The stimulus of these wines is longer maintained than is that of other forms of alcohol. Champagne is most refreshing and is often eagerly taken; but its effects are evanescent and it needs repeating at shorter intervals than other wines. A teaspoonful of brandy, or of some liqueur may sometimes be advantageously added to it.