It is apparently owing to this cause that "tinned meats" have proved to be of little value as rations for an army in campaign, for exploring expeditions, and for remote mining camps. It is not that such tinned meats do not contain the necessary constituents of food, or that they contain poisonous substances, but that they produce a sense of disgust, and arrest the digestive processes. Soldiers, travellers, and miners have assured me that they prefer a dry biscuit and dried, or salted, or sugared meat, to the supposed more "tasty" tinned meats, and that such is the general experience of their comrades. Of similar nature is another very serious trouble, in regard to the healthy feeding of the modern Englishman, which has come upon us in consequence of the quite modern system of huge restaurants, whether in London or in the very large hotels, which are now run in Swiss, Italian and English summer resorts. Hundreds of visitors are "catered for" daily. There is no attempt at anything which deserves the name of cookery. Great monopolists control the supplies, and contract to deliver to these hotels, even in out-of-the-way localities, so much ice-stored, "mousey" fish, "mousey" quails, stringy meat, impossible vegetables and fruits, gathered from the cheapest markets of Europe and of a quality just not bad enough to cause a revolt among the hotel visitors. The heating of the food is done by patent machinery in ovens and by the use of boiling fat. No cook is in these circumstances possible, with his artistic feeling for the production of a perfect result of skill and taste. A kind of bottled meat-flavoured sauce, manufactured from spent yeast, is used to make the soups, and is poured, with an equally nauseating result, over the hard veal, the tough chicken, the "mousey" quails, and the tasteless beef and mutton, which are never roasted, but are baked or stewed in boiling fat--though shamelessly described as "rotis" in the pretentious and mendacious "menu" placed on the dinner-table. The consequence is that the tourist, who has been overfed at home, eats very little, and his health benefits. But in such an hotel the man who lives carefully when at home, and desires a simple but properly cooked meal, is reduced to a state of indigestion, semi-starvation and misery.