I admit the social side here, and the social side should be all of it, only make a pretence of eating, provided you have breakfasted or lunched, let the broths and the tea and the sweets go, do not eat, do not drink, only laugh and talk and chatter. I do not believe in fads in eating and drinking for the average man or woman. I do not believe in the no-breakfast idea, or in the several other fads now common, unless under proper medical supervision.

Among the working classes there is much room for reform. The women should learn not only some of the values of food, but they should learn how to cook and serve the best they can get in palatable form. Take London, take Berlin, take Paris, or even New York. There are the cooked fish shops, the cooked meat shops, and such. The members of a family, instead of a breakfast at home, rush to these places and buy a fish or a slice of meat and a roll, and rush off to work, eating as they go. What becomes of these unfortunates? What becomes of their digestive powers? Where is their healthy home life? All are involved, and their lives are absolutely negative as to health and happiness and rational living.

Reform must come here, and it should commence in the public schools, and from these reach the homes. Take these matters up in the schools, and thus lay a better foundation for the coming man in the ever increasing competition in life. We have come up from the savage state, and in the evolution to a higher plane of living we have reached the critical stage, and we must take advantage of our opportunities, of the opportunities science is opening up, for more rational living.

I have before spoken of what I consider a proper method of living, taking into consideration the condition of the individual as to social position, etc., and it is not necessary to again refer to this.

In Europe, and even now in this country, the Frenchman as ever dominates the kitchen, and justly so, for with him cooking is a profession, is both a science and an art. The German and the Swiss dominate the executive departments, whether in hotel or private establishment. This is as it should be. These departments should be in skilled hands. In the evolution of these services we are getting to more rational living, our champagnes are dryer and our heads are clearer.

The dinner of to-day is a more rational feast as to its materials and its serving, more in accord with hygienic rules, than was the dinner of fifty years ago. It is not now, as it was then, considered necessary, to serve a certain wine with each course, and people do not stuff themselves to repletion as did our grandfathers and our grandmothers. The dinner is now a more rational and a more digestible meal. No one is now expected to fall under the table with his empty port bottles to serve as a mark to his post-prandial grave. May the evolution here go on until we reach the goal of good common sense, and I might add, of good common decency.

In noticing Professor Chittenden's work, it will be remembered, his meals as given were expressed in the metric or French decimal system. As most of us are accustomed to purchase and think by avoirdupois, I give a breakfast, dinner, and supper in the metric system expressed in avoirdupois, and by comparing these with any other of the meals given in the text, we can come near to the quantities given either in the metric or avoirdupois systems.