We have observed persons who, in consequence of such frequent tonsillitis due to steam heat, have run down in health, lost their appetite, and presented a pale, gray and miserable appearance, whereas before they were rosy-cheeked and vigorous. In others, continued pharyngitis, bronchitis, and sometimes asthma, may be observed. In order to mitigate these dangers of steam heat we must place basins filled with hot water in the localities where the steam heat is produced. Such basins can be readily placed behind and attached to the radiators; but they must be of large dimensions and must be kept properly filled. Steam heat is most dangerous when there is insufficient ventilation; there should, therefore, be behind the radiators, and also in the opposite wall at a certain height, an opening for ventilation. It is, of course, understood that such ventilators are to be always kept open and not, as is unhappily so often the case, closed. It is of the utmost importance that the radiators be thoroughly dusted every day, as this heated dust is most injurious to health. This is a rule that should be especially observed in railway cars. Fireplaces and stoves, which allow of a renovation of the air in a room, are superior to the steam heat. In a room with an open fireplace or a good stove the air is renewed, for a current of air is created which removes from the room microbes and dust. Thus the air is purified. But it is quite different with steam heat, which does not remove bad air from the room. Fancy, now, a steam-heated hall, with many people in it, which is overheated at the same time, and you will understand the frequency of tonsillitis and bad colds after staying in such a hall—which we would feel inclined to spell in a different way, to show better its real nature. Hot-water heating is superior to steam heating. Everyone who desires to preserve youth for a long time and attain a good old age, should avoid living continually in places overheated by steam, without proper ventilation, as this is one of the surest means of shortening life. ------------------------------------------------------------------------ CHAPTER XXXIV. FOOD HYGIENE—GENERAL REMARKS.