In order to chew meat conveniently--and this is one of the main points--one must accustom one's self never to mix meat and bread in the same mouthful. Take a small mouthful, chew it about thirty times, then swallow that part which has been reduced to pulp, and so on until all has been masticated. In doing this you will soon find out that roasted and broiled beef or mutton requires a longer trituration than boiled meats or stews; you will also perceive that fish is more easily masticated than meat, and you will finally understand why certain dyspeptics are forced to limit their food to fish, eggs, and milk diet. In fact, milk diet serves no other purpose than to furnish a perfectly digestible nourishment. One of the indirect and unforeseen benefits of a careful mastication is that people gradually become accustomed to be satisfied with a comparatively small quantity of food, for as slow chewing is always more or less tedious, those who observe this rule soon cease to be great eaters, and also learn quickly to accustom themselves to another very important rule, viz., to drink moderately while eating. Two glasses of liquid will then quite suffice for a person who would drink four if he ate his viands swallowing them down without chewing. Many obese dyspeptics when they once commence to masticate carefully and to take liquid moderately while eating lose weight with an astonishing rapidity and become cured of the bloating of the stomach without being finally obliged to have recourse to the rigorous dry diet of Prof. Bouchard. Wine and water, the French national drink, is an extremely frequent, and very often misunderstood, cause of dyspepsia. A good many people would enjoy excellent health if they were satisfied with pure water, that favorite drink of the aged. It is quite perplexing sometimes to see at the same table three neighbors, drinking at their dinner, the one wine, the other beer, and the third tea. How much better would it be if people, instead of choosing their habitual drink according to the place that they come from, would select it more with regard to their individual constitution! I know many who, after having, for fifty years, quietly ignored the fact, have come to the recognition that for them, wine, even if diluted with much water, is absolutely hurtful, and who, by giving it up, and by taking pure water, tea, or cider, to which Prof. C. attributes great success in his practice, instead, have got rid of their ailments almost as if by enchantment. In conclusion, I should like to say a word with regard to salt, this panacea of arthritic persons (persons suffering from arthritis, swelling of the joints, as in gout).