1894–1900: 3 eggs, 1 pint of oatmeal soup, 2 quarts of skim milk, 1-1/2 ounces of red wine, 1/4 ounce of sugar, 2 ounces of plum and raspberry juice. 1900–1903: 3 eggs, 1 pint of barley soup, 3 pints of sweet milk, 1 pint of buttermilk, 1-1/2 ounces of red wine, 1/4 ounce of sugar, 2 ounces of plum and raspberry juice. It will be observed that during these fifteen years the subject partook of no meat whatever, and further, that the diet was wholly in fluid form. At the close of this long period, the subject, being then 75 years of age, was reported as well and in good health, with satisfactory physical condition for a person of his years. He was a man of small body-weight, only 42 kilograms, but during this period of voluntary restriction in diet, he suffered no loss. It is perhaps worthy of comment also that all through this lengthy period no salt was taken other than what was naturally present in the simple foods made use of. The point to attract our attention especially, however, is that for fifteen years, during which the quality and quantity of this man’s food was carefully observed, body-weight, general good health, and physical vigor were all maintained, together with freedom from the ills of previous years and with a daily diet characterized by extreme simplicity. The chemical composition of the diet was likewise peculiar, particularly in its exceedingly low fuel value. The following table shows the amounts of proteid, fat, and carbohydrate consumed daily during the four periods designated: +---------+--------+-----+--------+---------+---------+---------+ | | | | Carbo- | |Calories | Proteid | | Period. |Proteid.|Fat. |hydrate.|Calories.| per | per | | | | | | |Kilogram.|Kilogram.| +---------+--------+-----+--------+---------+---------+---------+ | | grams |grams| grams | | | grams | |1889–1892| 79.8 | 21.7| 152.0 | 1125 | 26 | 1.90 | |1892–1894| 85.2 | 27.0| 152.0 | 1200 | 28 | 2.03 | |1894–1900| 87.0 | 30.1| 150.1 | 1230 | 29 | 2.07 | |1900–1903| 84.4 | 73.7| 148.3 | 1600 | 38 | 2.00 | +---------+--------+-----+--------+---------+---------+---------+