The staple food of India is, of course, rice, to which is added a poor grain called râgi, pulse, roots, fruits, and one or two other articles of diet. The men from the hilly district are described as tall—being from five feet ten inches, to six feet high. They used to carry the mail from Calcutta to Bombay by foot—but twenty-five days being allowed for this journey, an average of sixty-two miles a day. Few people surpass the Arabs for longevity, agility, and power of endurance; yet they subsist largely upon dates, milk, and honey. The peasants of Italy are a splendid, hardy set, living almost entirely upon cakes and porridge of chestnut, bread, garlic, and a little wine. The Greek boatmen are exceedingly abstemious, their food consisting of a small quantity of black bread, made of unbolted rye or wheat meal, a bunch of grapes or raisins, figs, etc. They are extremely vigorous and active, as well as blithesome, jovial and full of hilarity. Sir William Fairbairn, in his “Report on Sanitary Conditions,” says: “The boatmen and water carriers of Constantinople are decidedly, in my opinion, the finest men in Europe, as regards their physical development, and they are all water drinkers; they take a little sherbet at times. Their diet is chiefly bread, now and then a cucumber, with cherries, figs, dates, mulberries, or other fruits which are abundant there; now and then a little fish.” In Dr Mackenzie Wallace’s “Russia,” we read: “Eggs, black bread, milk and tea—these form my ordinary articles of diet during all my wanderings in northern Russia. Occasionally a potato could be had, and afforded the possibility of varying the bill of fare.... The people of Russia generally subsist on coarse black rye bread, and garlics. I have often hired men to labour for me in Russia, which they would do from sixteen to eighteen hours, for eight cents a day. They would come on board in the morning with a piece of their black bread weighing about a pound, and a bunch of garlics as big as one’s fist. This was all their nourishment for the day of sixteen or eighteen hours labour.” The fare of the Swiss workmen is very frugal. “They rarely taste flesh, their food being principally, bread, cheese, potatoes, vegetables and fruit, though in the towns the consumption of meat is somewhat greater. The middle classes fare pretty much as the working classes, all consuming large quantities of milk.” Mr H. Irving Hancock, in his “Japanese Physical Training,” says of their diet: “When making their phenomenal marches, Japanese troops often carry no food except a small bag of rice. When practicable, barley and beans are issued in small quantities, though this is only done for the sake of adding variety to the diet.... A bowl of this grain (rice) and a handful of fish is considered an ample meal for the coolie who is called upon to perform ten or twelve hours of hard manual work in a day.”