The juice of pineapple, because of the action of the ferment in dissolving tissue, is valuable in many forms of sore throat, particularly when accompanied by an ulcerous condition. The effort should be made to hold it in the mouth, allowing it to trickle down the throat by degrees. _Dried fruits_ are less palatable than fresh. Many of them, as prunes and raisins, are nourishing, but others, as citron, are indigestible, and should be finely chopped if used as flavoring. Dried or evaporated fruits, through the action of heat, either artificial or from the rays of the sun, have lost the water they contained, and are preserved by their own sugar. Dried grapes, or raisins, because of their sugar, soon satiate the appetite if eaten raw, but if cooked or added to cereals, puddings, or breads, enhance the palatability and nourishing qualities of these foods. Dates and figs used in the same way, in cereals or puddings, are equally valuable. Dried currants are the most indigestible of the dried fruits, owing to their large amount of skin in proportion to the nutriment. _NITROGENOUS FOODS_ As previously stated, in a mixed diet, meat and eggs are the chief sources of nitrogenous foods. Next to these come the legumes. * * * * * [Sidenote: Meat] Meat is composed largely of muscle fiber and contains connective tissue and fat. It has been estimated that beef contains one-third nutritive material, the other two-thirds being water and bone. Fat meat contains less nitrogenous material and less water than lean meat. Lean meat is almost entirely digested in the stomach by the gastric juice, which changes it into peptone. It is needless to say that it should be thoroughly masticated, that the gastric juice may promptly act on it. If any part passes into the intestine undigested, the process is continued by the trypsin of the pancreatic juice. The peptone is absorbed and carried by the blood and lymph to all tissues of the body, where it is used for growth and repair. As stated under “Heat and Energy,” any excess of protein above that needed for growth and repair is oxidized if sufficient oxygen is breathed, yielding energy and heat, and the waste is eliminated through the kidneys and the bile. For purposes of comparison, one pound of beef has been said to equal in nutritive value, two and one-half pints or five glasses of milk, one-half pound (two-thirds of an ordinary baker’s loaf) of bread, and three eggs. However, these values vary. TABLE IV ANIMAL FOODS