It is in the study of food substances and their possibilities in relation to better sanitary conditions that the widest field is open to housekeepers, and the subject should be especially fascinating to women of education and ability. All the skill and knowledge of the best educated women should be enlisted in the cause of better food for the people. Certainly no subject, except that of pure air, can have a closer bearing on the health than right diet. Much sound teaching will be needed before bad habits of eating and drinking will be conquered. A strong, well man whose work is muscular and carried on in the open air, as is that of the farmer and of the fisherman, will have the power to assimilate almost anything, and can maintain abundant health on the coarsest food poorly prepared, provided, only, that it is abundant and composed of the chemical constituents that the body requires. Only a small proportion of our people, however, engage in work of this sort. The majority are compelled by occupation, age, or health to remain indoors. For them nutritious, readily digested food is a requisite. The farmer or the fisherman can digest, even thrive upon, food which would be deadly for a woman working in a factory. In the fourth report of the Massachusetts State Board of Health (1873), Dr. Derby, the secretary, holds that “we have good reason to believe that the many forms of dyspepsia which are so commonly met with among all classes in Massachusetts, in country quite as much as in town, are but too often the danger signal that Nature gives us to show that the food, either in its quality, or its preparation, or its variety, is unsuited to maintain the vital processes. If this warning is rejected, the result of malnutrition is frequently chronic disease of the so-called major class.” Sanitation in relation to food deals first with wholesome and clean materials--meat from animals free from disease; fruit and vegetables free from decay; milk, butter, etc., free from harmful bacteria. The dangers are the transference to the human body of encysted organisms like trichina; of the absorption of poisonous substances as toxins or ptomaines; of the lodgment of germs of disease along with dust on berries, rough peach skins, crushed-open fruits; of dirt clinging to lettuce, celery, and such vegetables as are eaten raw. For the next class of dangers we turn to the handling of foods with unclean hands. In countless ways disease is spread mysteriously, all due to unclean habits. It is a safe precaution to patronize only those restaurants in which the waiters are evidently trained to handle the food and vessels with care. It will pay well to take care of one’s hands and learn sanitary habits when one is young; then one will do right without effort. Whatever change of ideas may come with increase of knowledge, these habits will not need to be unlearned. Without knowing the reasons for them, they have been proclaimed in civilized lands.