As a precautionary measure during my further travels in Borneo I adopted the green peas of the Orient in my daily diet, and when properly cooked they suit my taste very well. Every day my native cook made a pot of katjang idju, to which I added as a flavour Liebig's extract, and when procurable different kinds of fresh vegetables such as the natives use. Almost any kind of preserved vegetables or meat, especially sausages, is compatible with this stew, which is capable of infinite variations. For a year and a half I used it every day, usually twice a day, without becoming tired of it, and this regimen undoubtedly was the reason why the symptoms of acidosis never reappeared. I may add that besides this dish my main food was milk and biscuits, especially those made of whole wheat. In the tropics no milk will keep beyond a certain time limit unless it is sweetened, which renders it less wholesome. I found Nestlé & Company's evaporated milk serviceable, but their sterilised natural milk is really excellent, though it is expensive on an expedition which at times has to depend on carriers, and in mountainous regions like New Guinea it would be impracticable to carry it. Under these conditions one is content to have the evaporated or the sweetened brand. Sterilised milk, although perhaps a luxury, is a permissible one when travelling by boat, but the fact that it remains sound only a limited time should be borne in mind. However, it helped me to resist the adverse conditions of travel in the equatorial regions, and to return to civilisation in prime physical condition. When I had opportunity I ate the rice of the Dayaks, which is not so well sifted of its husks, and is by far more palatable than the ordinary polished rice. I found the best biscuits to be Huntley and Palmer's College Brown, unsweetened. As regards one's native companions, the Dayaks or Malays are quite satisfied as long as they get their full rations of rice and dried fish. This is the food they have always been accustomed to and their demands do not go further, although cocoanut-oil for frying the fish adds to their contentment. Katjang idju was usually given them if there was sugar enough to serve with it; they do not care for it unsweetened. I have dwelt at some length on the food question, because information on this subject may prove useful in case others are tempted to undertake journeys of exploration and research in the East Indies. To have the right kind of provisions is as important in the equatorial regions as in the arctic, and civilised humanity would be better off if there were a more general recognition of the fact that suitable food is the best medicine.