of proteid left from a macaroni diet, with which the same man was fed at another time. Had a reasonable quantity of peas been eaten per day, the quantity undigested would probably have differed little from that of other foods. Nuts are, as a rule, very rich in oil and contain a fair proportion of proteid; when well masticated they are a very valuable food. Walnuts are one of the best, and the kernels can be purchased shelled, thus avoiding much trouble. They can be finely ground in a nut-mill and used for several purposes, mixed in the proportion of about two ounces to the pound of wheatmeal they produce a rich flavoured bread. They can also he used in sweet cakes and in rich puddings to increase their food value, lightness and taste. Pine kernels being very oily, can be used with flour in the place of lard or butter. Fruits are generally looked upon as luxuries, rather than as food capable of supplying a meal or a substantial part of one. They are usually eaten only when the appetite has been appeased by what is considered more substantial fare. Fresh fruits contain a larger proportion of water than nearly all other raw foods, and consequently the proportion of nourishment is small; but we must not despise them on this account. Milk contains as much or more water. Certain foods which in the raw state contain very little water, such as the pulses and cereals when cooked absorb a very large quantity; this is particularly the case in making porridge. Cabbage, cauliflower, Spanish onions and turnips, after cooking contain even 97 per cent. of water. Roast beef contains on an average 48 per cent., and cooked round steak with fat removed 63 per cent. of water. It is customary at meal times to drink water, tea, coffee, beer, wine, &c. When a meal contains any considerable quantity of fresh fruits there need be no desire to drink. Notwithstanding that fruits contain so much water, a dietary consisting of fruits with nuts, to which may be added bread and vegetables, will contain less water than the total quantity usually consumed by a person taking the more customary highly cooked and seasoned foods. An advantage is that the water in fruits is in a wholesome condition, free from the pollution often met with in the water used for drinking purposes. Raw fruits favour mastication, with its consequent advantages, whilst cooked and soft food discourages it. Plums and what are termed stone fruits, if eaten in more than very small quantities, are apt to disagree. Persons with good digestions can take fruit with bread, biscuits and with uncooked foods without any inconvenience. Fruit is more likely to disagree when taken in conjunction with elaborately cooked foods. Many cannot take fruit, especially if it be acid, at the same time as cereal or starchy substances, and the difficulty is said to be greater at the morning's meal. If the indigestion produced is due to the acid of the fruit preventing the saliva acting on the starch, scientific