house and home we could put in a little pinch of salt, and thus husband our resources without seeming inhospitable. A man who tasted anything salty at our table would quickly bethink him that he had plenty of more palatable fare in his own house. On the score of what to eat I would reiterate what I have said about the use of foods in their natural condition. The refinement of various foods has made them entirely unfit for human consumption. Of first importance without doubt is the use of the whole grain of the wheat for flour. Wheat, as produced by the Almighty, is practically a perfect food, containing all the elements required by the human body and in a proportion not very far from that found in the body. In modern methods of milling, however, the effort is made to eliminate everything in the wheat grain except the pure starch, which naturally makes a fine, smooth, white flour. The miller is not absolutely successful in his endeavor, but he does succeed in robbing the product of the natural state, that is in an uncooked form, salt can be more easily avoided, but cooking in many instances modifies the flavor to such an extent that salt seems necessary. I am not prepared to admit that it is a necessity, for I know of many who avoid the use of salt altogether and who have maintained unusual vital vigor. I have known of others, however, who have tried to eliminate salt from their diet and the results have been unsatisfactory. We may therefore say that in most cases the moderate use of salt can be recommended. One of the most interesting expressions of opinion on the subject of salt that I have seen was a statement by Stefanson, the Arctic explorer, in his "My Quest in the Arctic," in which he discusses the diet of the Eskimos and their constitutional aversion to salt.