If milk seems to produce gas in the stomach with distress and the milk is retained too long in the stomach from the interference with its movements caused by the gas, a teaspoonful of malt extract may be added to each glass of milk. If the malt extract is not at hand, four teaspoonfuls of malted milk to each glass may be used. Equal parts of cream and hot water to which has been added a third of a teaspoon of soda may be used, for the same purpose. If milk disagrees because of an excess of hydrochloric acid and the formation of hard curds, a saltspoon of salt or bicarbonate of soda may be used, or one part of limewater to six parts of milk. When milk seems to disagree because digestion is somewhat slow and the milk does not offer enough bulk to excite peristaltic action, it remains too long in the stomach and fermentation occurs. A slice of bread, a couple of crackers, a piece of zweiback, a tablespoonful of Nestle’s or Mellin’s food or of arrowroot gruel added to each glass, or eaten with the milk, will give it more body and prevent the formation of large curds. When the stomach is excessively weak because of a lack of the digestive juices and a consequent incomplete action of the stomach, only predigested milk should be taken until the stomach has been brought to a normal tone. Pepsin or pancreatin may be used for the partial digestion. Milk so predigested must be freshly prepared each time it is used or must be kept on ice until used. The stomach will find practically no difficulty in assimilating milk thus prepared, and constipation will be avoided. _It must be remembered that milk must be sipped slowly and be well mixed with saliva before it is swallowed._ Milk can be soured and taken separated as a variation, the curds and whey being relished by many when properly prepared. A little sugar and cinnamon or nutmeg sprinkled on curds or mixed with the whey make a palatable mixture. Buttermilk or kumyss offer still other variations. With all these means of varying the taste, appearance, or condition of milk it is hardly possible that some way cannot be found whereby milk may be taken and be well borne by the stomach and the full benefits from its use be derived. * * * * * [Sidenote: Cheese] This is the casein (protein) which has been separated from milk by the action of rennet. It is highly nutritious and many varieties are on the market. In Europe it is largely used to take the place of meat. Cheese contains almost as much again protein as is contained in the same quantity of meat. In this country more highly flavored cheeses are in demand, and when eaten in moderate quantities they aid digestion. They are highly concentrated food and but a small quantity should be eaten at a meal, particularly if meat has constituted a part of the meal. The cheeses poor in fat are more difficult to digest as they are harder and not so easily masticated.