Under this head, I would lay special stress upon the value to the body of the natural sugars as well as of starch. We are inclined to deprecate the widespread use of candy, especially among children, and there is no doubt that the too lavish use of sugar in such concentrated form does at times do harm; but when eaten as an integral part of the many available fruits its use cannot be too highly lauded, for both young and old. Oranges, grapes, prunes, dates, plums, and bananas are especially to be commended, and in lesser degree peaches, apricots, pears, apples, figs, strawberries, raspberries, and blueberries. In all of these fruits, it is the sugar especially that gives food value to the article, while the mild acids and other extractives, together with the water of the fruit, help in other ways in the maintenance of good health. Where personal taste and inclination are favorably disposed, the first six fruits named can be partaken of freely, and the diet of the young, especially, can be advantageously modified by the liberal use of such articles of food. Of the other fruits, apples when thoroughly ripe are above reproach if properly masticated, but the raw fruit is somewhat indigestible when swallowed in too large pieces, and may cause trouble to a delicate stomach. A baked apple, on the other hand, is both savory and wholesome, and if served with sugar and cream, for example, constitutes a most healthful and satisfying article of food. Peaches, apricots, and strawberries as ripe fruits are likewise exceedingly valuable, but here personal idiosyncrasy frequently comes to the fore, especially with strawberries, and prohibits their free use. The peculiar acidity of these latter fruits is occasionally a source of trouble, which leads to their avoidance; but this is far less liable to happen with people living on a low proteid diet with its greater freedom from purin derivatives, or uric acid antecedents. Further, there is a tendency on the part of some individuals to suffer from acid fermentation with too liberal use of starches and sugar, but as a rule the advantages of ordinary starchy and natural sugar-containing foods cannot be overestimated. It is certainly wise to give them a conspicuous place in the daily dietary and to encourage their use, especially by children.