The gruel is to be prepared fresh every morning, and the above quantity will last about twenty-four hours. It should be kept in a porcelain or glass pitcher covered with a napkin, and set aside in a clean cool place. At regular mealtimes take out the required quantity, warm in a little agate saucepan, kept only for this purpose, and when warmed add the condensed milk, stirring until it is dissolved. This makes a fine cream-like food, agreeable to take and very nourishing if well borne by the stomach. The stools may become too loose at times from the oat or wheaten gruel, then this gruel should at once be changed for that of corn starch or arrowroot until the bowels are regulated again, and when that is done it may be advisable to return to the oatmeal or cracked wheat. The exercise of a little judgment and close observation in feeding a child will contribute greatly to its well-being; any diarrhœa or disturbance of the digestion must at once receive prompt attention and this can often be accomplished by change of food; to allow these disorders to run for any length of time is to invite serious consequences. Adults or grown persons have also their share of stomach troubles; as a rule they eat too much, too fast and do not masticate their food sufficiently. It is not so much what a person eats, but how he eats, not so much quality as quantity. After an exclusive dietary of milk dyspeptics should gradually return to a mixed diet, that is a regular dinner once a day; but eat slowly and masticate thoroughly; thus one eats rarely if ever too much. When the food is bolted, it makes little or no impression on the nerves of taste, nor does it appease the sense of hunger, and the only indication of satiety is a feeling of fullness. As to the time of taking one’s dinner that depends altogether on the occupation and habits of the individual. In dyspeptics in whom the digestion is slow and the circulation sluggish the principal meal or dinner should be eaten at noon; this gives opportunity to move about, stimulating the circulation, hence increasing the absorption to its highest point. If a man eats his dinner in the evening and afterwards goes out into society or attends amusements the late dinner is not objectionable. But if a person is worn and tired out at supper and then eats a hearty meal, and lounges around the room the remainder of the evening, reading the newspaper or otherwise inactive, he is quite likely to feel distress from what he ate, and sure to experience occasional bilious spells; nightmare disturbs his sleep and he awakes in the morning unrefreshed, languid and dull. It is better for such persons to eat their dinner at noon, and retire early on a very light supper.