A theory has found its way into dietetic literature, sometimes disguised as a truth, to the effect that boiled or hot milk is absorbed directly into the blood stream without being digested. This is contrary to everything we know about digestion and assimilation, and although it is a fine enough theory it does not work out in practice. I have seen bad results when nothing but a small amount of the hot milk was fed to patients with weak digestive power. Perhaps others have had better results. When the system demands a rest from food, nothing but water should be given. Boiled or natural milk is then as bad as any other food, and worse than most, for in the absence of digestive power it soon becomes a foul mass, swarming with billions of bacteria. The system is compelled to absorb some of the poisons given off by the micro-organisms and the results are disastrous. Every food we take must be modified by our bodies before entering the circulation, and milk is no exception. When milk is allowed to stand for a while the sugar ferments, through the action of the lactic acid bacteria. The sugar is turned into lactic acid, which combines with the casein and when this process has continued for a certain length of time the result is clabbered milk or sour milk. The length of time varies with the temperature and the care given the milk. If milk remains sweet for a long time during warm weather, discharge the milkman and patronize one whose product sours more quickly, for milk that remains sweet has been subjected to treatment. All kinds of preservative treatment cause deterioration. If extraordinary care is taken with the milk and it is kept at a temperature of about forty-two degrees Fahrenheit, it may remain sweet five or six weeks, provided it is not exposed to the air, but such care is at present not practicable in commercial dairies. The milk contains unorganized ferments which spoil it in time without exposure to bacterial influences. These ferments cause digestion or decay of the milk. Fresh butter is a palatable form of fat, which digests easily. Like all other milk products, it must be kept clean and cold, or it will soon spoil. Butter absorbs other flavors quickly and should therefore not be placed near odorous substances. It is best unsalted and in Europe it is very commonly served thus. When people learn to demand unsalted butter they will get good butter, for no one can palm off oleomargarine or other imitations under the guise of fresh unsalted butter. Unsalted butter must be fresh or it will be refused by the nose and the palate. Salt and other preservatives often conceal age and corruption of foods. Butter combines well with starches and vegetables, in fact, it can be used in moderation with any other food, when the body needs fat. Butter should not be used to cook starches or proteins in. Greasy cooking should be banished from our kitchens.