*Care of the Teeth.*—The natural teeth are indispensable for the proper mastication of the food. Of especial value are the molars—the teeth that grind the food. The development of the profession of dentistry has made possible the preservation of the teeth, even when naturally poor, as long as one has need of them. To preserve the teeth they must be kept clean. They should be washed at least once a day with a soft-bristled brush, and small particles of food, lodged between them, should be removed with a wooden pick. The biting of hard substances, such as nuts, should be avoided, on account of the danger of breaking the enamel, although the chewing of tough substances is considered beneficial. Decayed places in the teeth should be promptly filled by the dentist. It is well, even when decayed places are not known to exist, to have the teeth examined occasionally in order to detect such places before they become large. On account of the expense, pain, and inconvenience there is a tendency to put off dental work which one knows ought to be done. Perhaps in no other instance is procrastination so surely punished. The decayed places become larger and new points of decay are started; and the pain, inconvenience, and expense are increased proportionately. *The Natural Appetite* should be followed with reference to both the kind and the amount of food eaten. No system of knowledge will ever be devised which can replace the appetite as an aid in the taking of food. _It is_ _nature’s means of indicating the needs of the body_. The natural appetite may be spoiled, however, by overeating and by the use of highly seasoned foods, or by indulging in stimulants during the meal. It is spoiled in children by too free indulgence in sweetmeats. By cultivating the natural appetite and heeding its suggestions, one has at his command an almost infallible guide in the taking of food. *Preparation of Meals.*—The cooking of food serves three important purposes. It renders the food more digestible, relieving the organs of unnecessary work; it destroys bacteria that may be present in the food, diminishing the likelihood of introducing disease germs into the body; and it makes the food more palatable, thereby supplying a necessary stimulus to the digestive glands. While the methods employed in the preparation of the different foods have much to do with the ease with which they are digested and with their nourishing qualities, the scope of our subject does not permit of a consideration of these methods.