The active principle in cocoa and chocolate is _theobromin_ and, though milder, is similar to caffein in its stimulating effect on the nervous system. * * * * * [Sidenote: Lemonade] _Lemonade_ and other fruit drinks, particularly those made from the citrus fruits, slake the thirst more quickly than most drinks. All fruit drinks are diuretic, and, whenever the action of the kidneys is sluggish, they are especially desirable. * * * * * [Sidenote: Effervescing Waters] These are made by forcing carbon dioxid, under pressure, into the bottle. As soon as the cork is removed the escape of the gas causes effervescence. These drinks are of no special advantage, other than that they slake the thirst, because the amount of salts of various minerals they contain is usually small. When taken in excess they cause flatulence and may lead to gastric disturbances. The indiscriminate habit of young people drinking effervescing waters at soda fountains should be discouraged. These waters added to milk render it more easily digested. * * * * * [Sidenote: Water] There is no beverage nor concoction devised by man equal to water. It is to be deplored that it is not used as freely as Nature demands—from eight to ten glasses a day. The value of water as a food and as an aid to digestion is discussed on page 26. _CONDIMENTS_ Condiments are not foods. They have no nutrition in themselves, but by their flavor they stimulate the nerves of taste, rendering the food more appetizing and help to make the diet more varied. They are relishes and are to be employed in this manner judiciously, and not used generally in the diet. Some strong condiments, as cayenne pepper, are of use in dyspeptic conditions to stimulate the gastric mucous membrane. They are of value in the dietary of the invalid whose appetite must be stimulated and careful variations in flavoring will aid in varying a diet which otherwise would be monotonous, but the excessive use of condiments, particularly the various peppers, salt, horseradish, ginger, vinegar, and spices, as indulged by many, so overstimulates the gastric and intestinal membranes, as to cause catarrhal disease and dyspepsia. They tend to weaken digestion by calling for an undue secretion of digestive juices, which, if prolonged, tires out the glands. The use of salts is discussed on pages 34-37. A reasonable amount of condiments such as pepper, salt, nutmeg, cloves, allspice, sage, thyme, ginger, mustard, cinnamon, mace, horseradish, vanilla, dill, etc., may be used as appetizers, because the pleasing thought of them may incite the flow of gastric juice; but they should not be used to excess. The taste is undoubtedly a cultivated one, and should not be encouraged in children. The child rarely cares for condiments and it is better that he continue to relish his food in its natural flavor.