A striking instance of abstemiousness is that of Cornaro, a Venetian nobleman, who died in the year 1566 at the age of 98. Up to the age of 40 he spent a life of indulgence, eating and drinking to excess. At this time, having been endowed with a feeble constitution, he was suffering from dyspepsia, gout, and an almost continual slow fever, with an intolerable thirst continually hanging upon him. The skill of the best physicians of Italy was unavailing. At length he completely changed his habits of diet, and made a complete recovery. At the age of 83 he wrote a treatise on a "Sure and certain method of attaining a long and healthful life." He says, what with bread, meat, the yolk of an egg and soup, I ate as much as weighed 12 ozs., neither more nor less. I drank 14 oz. of wine. When 78 he was persuaded to increase his food by the addition of 2 oz. per day, and this nearly proved fatal. He writes that, instead of old age being one of weakness, infirmity and misery, I find myself to be in the most pleasant and delightful stage of life. At 83 I am always merry, maintaining a happy peace in my own mind. A sober life has preserved me in that sprightliness of thought and gaiety of humour. My teeth are all as sound as in my youth. He was able to take moderate exercise in riding and walking at that age. He was very passionate and hasty in his youth. He wrote other treatises up to the age of 95. Kumagara, Lapicque and Breis-acher, have, as the result of their experiments, reduced the quantity of proteid required per 24 hours to 45 grammes. T. Hirschfeld states, as the conclusion of his research, that it is possible for a healthy man (in one case for 15 days and in another for 10 days) to maintain nitrogenous balance on from 30 to 40 grammes of proteid per day. Labbé and Morchoisne (Comptes Rendus, 30th May, 1904, p. 1365) made a dieting experiment during 38 days, upon one of themselves. The proteid was derived exclusively from vegetable food. The food consisted of bread, lentils, haricots, potatoes, carrots, chestnuts, endives, apples, oranges, preserves, sugar, starch, butter, chocolate and wine. At the commencement, the day's food contained 14.1 grammes of nitrogen = 89.3 proteid, which was gradually diminished. On the 7th day 11.6 g. N. = 73.5 g. proteid was reached; during this time less N. was eliminated, indicating that the proteid food was in excess of that required for the wear and tear of the body. As the quantity of nitrogenous food was diminished almost daily, the N. eliminated was found to diminish also. This latter was in slight excess of that absorbed; but when a day or two's time was allowed, without further reduction in the food, the body tended to adjust itself to the dimished supply, and there was an approximation of income and expenditure. The smallest quantity of food was reached on the 32nd day with 1.06 N. = 6.7 proteid, which was obviously too little, as 2.19 N. = 13.9 proteid was eliminated. On the 21st day 4.12 N.