=Fish= forms an important article of diet. It is easily cooked, and usually very digestible; it possesses a larger bulk in proportion to its nutritive quality, and hence is very valuable for those who habitually take an excess of meat food, which is commonly the case with those leading sedentary lives, and in declining years. There appears to be no foundation for the statement that fish is rich in phosphorus, and is thus a good brain food. Generally, white-fleshed fish is more digestible than red-fleshed (such as salmon), the latter usually containing more fat than the former. When the fat is distributed throughout the flesh, as in the salmon, fish is more satisfying than when it is mainly stored up in the liver, as in the cod-fish. According to Payen, the percentage proportion of fat in soles is only 0.248, in whiting 0.383, conger eel 5.021, mackerel 5.758, eels 23.861. The addition of some fatty food, as melted butter, is very advisable to such meats as poultry, rabbits, soles, whiting, plaice, haddock, cod, turbot, and other fishes; whereas sprats, eels,. herrings, pilchards, salmon, etc., are more or less rich in fat. =A Hen’s Egg= usually weighs a little under two ounces. It consists of 74 per cent. of water and 26 per cent. of solid matter. The white of the egg is chiefly albumin, the yolk consists of a very digestible oil, rich in phosphorus and iron, each particle of the oil being enveloped in a form of albumin called vitellin. The salts are chiefly contained in the shell. There is no sugar in the egg, the necessity for such oxidisable material for the chick being obviated by the heat produced by incubation. Eggs, when kept for some time, lose weight, owing to evaporation through the porous shell; similarly, air entering from without sets up decomposition. In a solution of brine containing an ounce of common salt to half a pint of water, fresh eggs sink, stale ones float; rotten eggs may even float in fresh water. Eggs may be preserved by keeping them in brine, or, better still in lime water, or by smearing them over with lard or butter, as soon as possible after they are laid.