"draining" off the water in which they are cooked, thus throwing away the invaluable mineral elements which have been dissolved in the liquor during the process of cooking. The ultimate result of these crimes of the manufacturer and mistakes of the cook, is that the people are to a large extent starved, as far as mineral salts are concerned, in spite of the enormous food supply and the payment of the highest prices. Though bread is supposed to be the "staff of life," it might reasonably be termed the "staff of death" when it is made entirely from white flour and is depended upon exclusively for nourishment. It is well to point out also that bread of all kinds should be avoided in some cases of weak digestion. Under such circumstances it often irritates the lining of the stomach and intestines. When symptoms of this kind are noticed bread must not be used-more especially when made with yeast. When the bread is made without yeast and is masticated very thoroughly it may do no harm. There are instances also in which there is a Strong craving for white bread and when graham or whole-wheat bread is not appetizing. When one has an abundant variety of foods and the alimentary canal is unusually active the desire for white bread can be satisfied without harmful results. In fact when the diet is varied by numerous articles of food at one meal considerable white bread can be used if it is appetizing. Those taking the treatment for constipation recommended in this book often stimulate the alimentary canal to such an extent that graham or whole-wheat products are slightly irritating in their effect. As long as such symptoms exist white bread can be used. Remember, however, that whenever there is the slightest sign of constipation white flour products of all kinds should immediately be eliminated from the diet. As nearly as possible foods should be used in their natural condition. Those that can be enjoyed when uncooked are more valuable when eaten without cooking. When cooking is necessary the food should be cooked in such a way that there is no waste nor loss of the natural elements. Steaming and baking are both preferable in many cases to boiling; cooking in a double boiler may be especially recommended in the case of vegetables, as these are in such a case cooked in their own juices. Therefore my most important suggestions on what to eat would be: first, to select only natural foods; and second, to avoid too much variety at one meal. As to what sort of a diet one should adopt, I might say that the proper answer to a question of this kind depends largely upon one's individual condition and requirements. Unquestionably a perfect diet is furnished by nuts and fruits. From a theoretical standpoint this would appear to be ideal. I would say, however, that very few persons can be thoroughly nourished on a limited diet of this sort, and therefore it cannot be universally recommended.