Remember too that the orange, lemon and any fruit with a strong acid flavor is a splendid tooth or mouth wash, and it need not be ejected as an ordinary wash. It can be enjoyed and swallowed after mouth and teeth have been cleansed. Therefore the frequent use of oranges as a dentifrice is a habit of great value. Use them on retiring and on rising and the results will be unusually pleasing. What foods can be used as substitutes for meat? This is a question that assumes considerable importance to those desirous of testing the vegetarian diet. I may say that almost any food that is wholesome and hearty in character and which is craved by your appetite will make a satisfactory meat substitute. Those containing a large percentage of protein are particularly desirable for this purpose. The following list will give one a general idea as to the nature of these foods: Cereals of all kinds, either in the whole grain or in the form of flaked grain, contain a fair percentage of protein and may be recommended for the purpose, although refined flour or polished grains are of no value in this way. Bread made from the whole wheat or any of the whole grains may be recommended. The "war bread" used in Europe since the outbreak of the great war is of this type. The pumpernickel and "black breads" used in various parts of Europe are so valuable from a nutritive standpoint that one can live on them entirely. Many of the farming and peasant classes of Europe live almost exclusively on breads of this type. Nearly all the prepared foods ordinarily referred to as breakfast foods, and which are made up of whole grains of wheat, corn, oats or barley would come under this class. No breakfast food made of only a part of the wheat would be recommended for this purpose. All kinds of beans are splendid meat substitutes, including navy beans, lima beans and kidney beans. They are what one may call hearty foods and as a rule one should lead a fairly active life to enjoy and digest them satisfactorily. The same may be said of dried peas. Lentils belong in the same class and are very similar to the bean in its nourishing elements. Beans, peas and lentils form a class known as the legumes, and contain a high percentage of protein. Nuts of all kinds make splendid meat substitutes, though they may sometimes be found rich for a weak stomach. They need to be used in small quantities and should be eaten only at meal-time. Peanuts really belong to the legume family, but are quite as good as any kind of nuts. The only mistake in their use lies in the habit of eating them between meals. Peanut butter and nut butters are of value. When nuts are easily digested they are satisfactory in every way.