Since milk food contains scarcely any products harmful to the liver, even when taken in large quantities, and considering at the same time, the antiseptic action of milk food upon the bacilli in the intestines, it is easy to understand that with such a diet little work is thrown upon the liver, and its tissues are not damaged. We have been surprised to see how well patients with liver or gall-stone trouble looked after a diet of milk and vegetables for several weeks. The importance of such a diet upon the condition of the bile passages is shown by the well-known fact that inflammation of the bile-ducts and gall-bladder can be caused by the immigration of bacilli from the intestine. It follows that with a lessened amount of intestinal bacilli, the bile passages will not be so liable to infection, and by a milk diet, especially one of sour milk, kefir, koumiss, etc., we can limit, to a large extent, the number of bacteria in our intestines. Therefore such a diet would be calculated to prevent disorders of the gall-ducts and bladder and gall-stone disease, which are so often found in elderly persons. Milk is a food which contains scarcely any extractives. In consequence it is an ideal food for the kidneys, through which it passes without causing the least injury to these vital organs, which cannot be said of meat with its numerous extractive substances. Milk contains very little salt, which qualifies it as a most excellent food for the kidneys. Milk diet has rightly been given since the early days of medicine in kidney troubles. Since in old age there is an increase of connective tissue in the kidneys, with impairment of their eliminative capacity, on this account also milk diet is the most suitable for old persons. In order to derive the greatest possible benefit from this most excellent food, it would be necessary to take human milk, as thus we introduce into our system the internal secretions of human ductless glands and human ferments. Such good fortune can, however, only fall to the lot of infants, and, we are sorry to say, not to all of them. Therefore we are obliged to use the milk of those animals which is next best to human milk—for example, asses’ milk. This, however, cannot be obtained easily; two pints of it would cost, in some places, about a dollar. The next best substitute is goats’ milk, which also contains ten times as much iron as cows’ milk. It is a great puzzle to us why the milk of this animal, which is richer in fat and albumin than cows’ milk, is not more used. Perhaps the main objection is the occasionally disagreeable smell, which, however, can be avoided by keeping the goat very clean. The goat is rarely subject to tuberculosis, which also is a strong argument for the use of its milk.