The time needed to appease the natural appetite of a hearty and active man, to compensate for the daily waste and keep the weight at normal, is from thirty to forty-five minutes for twenty-four hours.[8] This requires attention and industrious mastication. Divided into three meals it is less than a quarter of an hour for each meal. [Footnote 8: The actual time required by the author during the Yale tests to secure full alimentation, maintain weight, and fully appease a "workingman's appetite," was from twenty-four to twenty-six minutes, divided into two meals for each day. The common habit is to bolt food and waste time afterwards in torpid inactivity, while all the energy is busy in the stomach and intestines trying to get rid of the great excess loaded upon them.] Epicurean habits, however, incline one away from three meals a day and make two meals sufficient for ordinary activity. One objector, on the spur of momentary discussion, claimed that in travelling by railway the time allowed for eating would not permit Epicurean methods. The author arrived at Mobile, Ala., recently with a workingman's appetite and had only twenty minutes in which to get off the train, on again, and satisfy the appetite. There is an excellent lunch counter now at Mobile, and on the counter there was a tempting array of things to eat and drink. Appetite chose at once a fat, rich ham sandwich,[9] a glass of creamy milk and a hexagonal segment of a mince pie. The twenty minutes was ample time for disposing of the sandwich and the milk, and meantime the mince pie had been wrapped in silk paper and placed in a paper bag to furnish Epicurean enjoyment for twenty miles on the road, enhanced by the beauty of a panoramic landscape. [Footnote 9: Five years of Epicurean enjoyment and study of the food instincts and food economics have taught the author to like many things better than slices of dead pig sandwiched between slices of delicious bread. Vegetarian extremist and faddist the author is not, but an attention to natural leadings inclines one away from dead meat, which is believed to induce much uric acid, and in favour of first-hand food elements as fresh from the heart and the breast of Mother Nature as possible, leaving the second-hand, once-digested, already decaying, natural food of the savage _carnivora_ and the emergency food of savage man for emergency occasions or a vegetable famine. Much meat excites lust, intemperance, and savagery in man and gives explosive, non-enduring force. The question is, do we need such force in the twentieth century, especially when we know that it tends to shorten life and predispose to disease?]