In cases where it is easily digested, a straight milk diet often proves very beneficial. As a rule, however, it is better to take fruits or vegetable salads with the milk. Directly with milk may be taken any sweetish, alkaline fruits such as melons, sweet pears, etc., or the dried fruits, such as prunes, dates, figs, and raisins, also vegetable salads. With the latter, if taken together with milk, little or no lemon juice should be used. All acid and subacid fruits should be taken between the milk meals. A patient on a milk diet may take from one to five quarts of milk daily, according to his capacity to digest it. This quantity may be distributed over the day after the following plan: Breakfast: One to three pints of milk, sipped slowly with any of the sweetish, alkaline fruits mentioned above, or with vegetable salads composed of lettuce, celery, raw cabbage slaw, watercress, green onions, radishes, carrots, etc 10:00 A.M.: Grapefruit, oranges, peaches, apples, apricots, berries, grapes or other acid and subacid fruits. Luncheon: The same as breakfast. 3:00 P.M. The same as 10 a.m. Supper: The same as breakfast. An orange or apple may be taken before retiring. When it is advisable to take a greater variety of food together with large quantities of milk, good whole grain bread and butter, cream, honey, cooked vegetables, moderate amounts of potatoes and cereals may be added to the dietary. Buttermilk Buttermilk is an excellent food for those with whom it agrees. In many instances a straight buttermilk diet for a certain period will prove very beneficial. This is especially true in all forms of uric acid diseases. Sour milk or clabber also has excellent medicinal qualities and may be taken freely by those with whom it agrees. Drinks It has been stated before that coffee, tea and alcoholic beverages should be avoided. Instead of the customary coffee, tea or cocoa, delicious drinks, which are nutritious and at the same time nonstimulating, may be prepared from the different fruit and vegetable juices. They may be served cold in hot weather and warm in winter. Recipes for fruit and vegetable drinks will be included in our new Vegetarian Cookbook, now in preparation. If more substantial drinks are desired, white of egg may be added or the entire egg may be used in combination with prune juice, fig juice or any of the acid fruit juices. Other desirable and unobjectionable additions to beverages are flaked nuts or bananas mashed to a liquid. The juice of a lemon or an orange, unsweetened, diluted with twice the amount of water, taken upon rising, is one of the best means of purifying the blood and other fluids of the body and, incidentally, clearing the complexion. The water in which prunes or figs have been cooked should be taken freely to remedy constipation. As a practical illustration, I shall describe briefly the daily dietary regimen as it is followed in our sanitarium work.