In connection with the cooking of cereals, it is well to remember that the chief vegetable proteid, gluten, is also rendered very much more easily digested by thorough cooking. On the other hand, the digestibility of animal proteids, in the form of both meat and eggs, is greatly diminished by cooking. The potato is another important foodstuff; when it is well cooked it is one of the most nutritious and wholesome of all foods. The starch of the potato is more easily digested than that of cereals, as has been shown by numerous experiments conducted of late in Germany and in America. A good way of preparing potatoes so as to increase their digestibility is to cut them into slices after cooking and then place in an oven until slightly browned; but the admixture of fat of any sort should be avoided. On the other hand, cabbage is one of those vegetables which is less likely to create stomach trouble when eaten raw than if cooked. The food value of cabbage, however, is so small that it is hardly worth eating, save as a relish. The same remark may be made as to such other foods as celery, spinach, and greens of all sorts. They are only valuable for the sake of the small quantity of mineral salts they contain, and for the sake of adding another taste to the bill of fare. Onions have a higher nutritive value, but this is offset by their containing an irritating volatile oil, which when onions are used too freely may harm the mucous membrane. The onion plays its best part in cookery when used as a flavoring substance. The mushroom is another article of food, popular among those who can afford it, which modern science shows to be practically unfit for human use. Paradoxically enough, although chemical analysis of mushrooms show them to be so rich in proteids as to earn for them the name of vegetable beefsteak, yet researches have shown that these proteids are not available by the body, and hence that mushrooms have no nutritive value whatsoever. DAIRY PRODUCTS NEED ATTENTION Milk is commonly considered a wholesome and easily digested food, but this is true only in a modified sense. Thousands of infants die annually because of indigestion set up by the use of cows’ milk, and hundreds of adults are more or less injured by the too free use of unsterilized cows’ milk, which produces biliousness, sick headache, inactive bowels and a variety of other disturbances. These are not alone due to the toughness of the curds which are formed by milk, and which set up fermentative and putrefactive processes in the stomach unless the milk is thoroughly cooked beforehand.