Oatmeal 7.6 92.4 15.1 7.1 68.2 2 1850 Cornmeal 15 85 9.2 3.8 70.6 1.4 1645 Rice 12.4 87.6 7.4 .4 79.4 .4 1630 Peas 12.3 87.7 26.7 1.7 56.4 2.9 1565 Beans 12.6 87.4 23.1 2 59.2 3.1 1615 Potatoes 78.9 21.1 2.1 .1 17.9 1 375 Tomatoes 95.3 4.7 .8 .4 3.2 .3 80 Apples 83.2 16.8 .2 .4 15.9 .3 315 Sugar, 2 98 ... ... 97.8 .3 1820 granulated White 32.3 67.7 8.2 1.7 56.3 .0 1280 bread (wheat) Peanuts 9.2 90.8 25.8 24.4 38.6 2 2560 Almonds 4.8 95.2 21 17.3 54.9 2 3030 Walnuts 2.5 97.5 16.6 16.1 63.4 1.4 3285 (English) _Variety_ in the selection of foods for the table is an essential feature, but this should not increase either the work or the expense of supplying the meals. Each single meal can, and should, be simple in itself and, at the same time, differ sufficiently from the meal preceding and the one following to give the necessary variety in the course of the day. The bill of fare should, of course, include fruits (for their tonic effects) and very small amounts perhaps of substances which stimulate the appetite, such as pepper, mustard, etc., known as condiments. *Purity of Food.*—The fact that many of the food substances are perishable makes it possible for them to be eaten in a slightly decayed condition. Such substances are decidedly unwholesome (some containing poisons) and should be promptly rejected. Not only do fresh meats, fruits, and vegetables need careful inspection, but canned and preserved goods as well. If canned foods are imperfectly sealed or if not thoroughly cooked in the canning process, they decay and the acids which they generate act on the metals lining the cans, forming poisonous compounds. The contents of "tin" cans should for this reason be transferred to other vessels as soon as opened.