LADY DISDAIN.—To ask us what natural mineral waters are advised for chronic rheumatism is a very large order. The action of most waters is profoundly obscure, and chronic rheumatism is an equally profoundly obscure disease, so, of course, it is for chronic rheumatism that most mineral springs come into existence. The mere mention of the names of all the waters used for this complaint would occupy a volume. And, moreover, we do not know the names of more than about one in six. But we think that we know the most important of those that have really any value. The sulphur waters are decidedly useful in chronic rheumatism. The best are Harrowgate and Aix-la-Chapelle. All the vast horde of alkaline waters have been advised for rheumatism. Seltzers, Vals, Vichy, Contréxeville, and Alet waters are those chiefly in use. Kreuznach and Woodhall, both of which contain iodine, and Royat, which contains chlorides, are often of great value in chronic joint affections. DISTRESSED MOTHER.—In cases where children cannot digest milk—which is almost always due to using milk badly prepared—and in the far more common cases of children requiring extra nourishment, either as the result of wasting disease or just before their taking a more solid diet, do not supplement their food with the patent foods sold for the purpose. These are never what is wanted, and they are frequently exceedingly injurious. A very excellent supplemental food for such cases is the following. It is difficult to make and is rather expensive, but it is in its way almost a perfect food. Follow the directions carefully:—Take four ounces of stale bread without crust (it is better that the bread be made with “seconds” flour); soak the bread for eight hours, squeeze it dry and then boil it in fresh water. Strain it, and rub it through a hair sieve, and allow it to cool. This forms a sort of jelly, and is called “bread jelly.” It is frequently ordered by physicians, and is the first ingredient of this excellent food. The second ingredient is meat juice. To make this, take four ounces of the best rump steak, obtained from a very trustworthy butcher, and shred it up fine. To it add one ounce (two tablespoonfuls) of cold water, previously sterilised by boiling, and squeeze the meat and the water through a muslin bag. Now to proceed. Take five teaspoonfuls of the bread jelly, six of the meat juice, two of fresh cream, and half a teaspoonful of white sugar. Two ounces of this food makes an excellent meal for an infant. You must be very careful to see that everything used in the making of this food is scrupulously clean. The bread jelly and the meat juice must be prepared fresh every day, and the cream must be obtained from a thoroughly reliable source. * * * * * [Transcriber’s Note—the following changes have been made to this text: Page 655: maens to means—“means of this column”.]