Still, it is perfectly obvious that custom has greatly exaggerated the fuel values required in ordinary muscular work, and such results as are here presented tend to emphasize the true relationship between actual requirements and fuel intake. Further, it must not be overlooked that the rate of proteid kalabolism is governed in large measure by the amount of non-nitrogenous food, and consequently a too narrow margin in the consumption of the latter will obviously result in a higher rate of proteid exchange. We are inclined to the belief that a satisfactory degree of bodily efficiency is more liable to be maintained with a somewhat larger consumption of carbohydrate food, combined with a reduction in proteid food to a level nearer our own figures. It will be observed that the average amount of carbohydrate taken daily by Neumann, during the 746 days, was only 213 grams, while the daily consumption of fat averaged 117 grams. These figures are interesting and instructive in many ways, especially as indicating the ease with which the body accommodates itself to a relatively low intake of proteid food, combined with a small proportion of starches and sugars. This relationship between carbohydrate and fat might well occur at times as a natural result of personal taste, but as a general rule it is probably-better, from the standpoint of digestibility and general availability, for the daily food to contain a larger proportion of carbohydrate.

Under this head, I would lay special stress upon the value to the body of the natural sugars as well as of starch. We are inclined to deprecate the widespread use of candy, especially among children, and there is no doubt that the too lavish use of sugar in such concentrated form does at times do harm; but when eaten as an integral part of the many available fruits. its use cannot be too highly lauded, for both young and old. Oranges, grapes, prunes, dates, plums, and bananas are especially to be commended, and in lesser degree peaches, apricots, pears, apples, figs, strawberries, raspberries, and blueberries.

In all of these fruits, it is the sugar especially that gives food value to the article, while the mild acids and other extractives, together with the water of the fruit, help in other ways in the maintenance of good health. Where personal taste and inclination are favorably disposed, the first six fruits named can be partaken of freely, and the diet of the young, especially, can be advantageously modified by the liberal use of such articles of food.

Of the other fruits, apples when thoroughly ripe are above reproach if properly masticated, but the raw fruit is somewhat indigestible when swallowed in too large pieces may cause trouble to a delicate stomach. A baked apple, on the other hand, is both savory and wholesome, and if served with sugar and cream, for example, constitutes a most healthful and satisfying article of food. Peaches, apricots, and strawberries as ripe fruits are likewise exceedingly valuable, but here personal idiosyncrasy frequently comes to the fore, especially with strawberries, and prohibits their free use. The peculiar acidity of these latter fruits is occasionally a source of trouble, which leads to their avoidance; but this is far less liable to happen with people living on a low proteid diet with its greater freedom from purin derivatives, or uric acid antecedents. Further, there is a tendency on the part of some individuals to suffer from acid fermentation with too liberal use of starches and sugar, but as a rule the advantages of ordinary starchy and natural sugar-containing foods cannot be overestimated. It is certainly wise to give them a conspicuous place in the daily dietary and to encourage their use, especially by children.

As has been stated in several connections, a diet which conforms to the true nutritive requirements of the body must necessarily lead toward vegetable foods. In no other satisfactory way can excess of proteid be avoided, and at the same time the proper calorific value be obtained. This, however.

does not mean vegetarianism, but simply a greater reliance upon foods from the plant kingdom, with a corresponding diminution in the typical animal foods. This raises the question of the possible relation of diet to the bacterial processes of the intestine, knowing, as we do, that the latter are of primary importance in the causation of certain forms of auto-intoxication, etc Recent studies have indicated that the bacterial flora of carnivorous animals is quite different from that of herbivorous animals, and this being so, it is easy to see how a predominance of vegetable or animal food may modify the bacterial conditions of the intestinal tract in man. Dr. Herter1 has reported the presence in the intestines of cats, dogs, tigers, lion, and wolf of many spore-holding bacilli* as well as free spores and vegetative forms of anaerobic organisms; some of which at least are decidedly pathogenic when injected into the subcutaneous connective tissue, leading to serious and even fatal results within twenty-four hours. With herbivorous animals, on the other hand, such as the buffalo, goat, horse, elephant, etc., the predominating organisms are of a different order from those found in the intestines of the carnivora; proving practically non-pathogenic, or only slightly so, when injected subcutaneously, and less disposed to produce putrefactive changes or other chemical decompositions.

In the words of Dr. Herter, "These differences in the appearance and behavior of the bacteria derived from typical carnivora and herbivora suggest that the habit of living upon a diet consisting exclusively of raw meat entails differences in the types of bacteria that characterize the contents of the large intestine. The occurrence of considerable numbers of spore-bearing organisms in the carnivora points to the presence of anaerobic putrefactive forms in. great numhere. The results of subcutaneous inoculations into guinea-pigs bear out this view and indicate that the numbers of organisms capable of producing a hemorrhagic oedema with tissue necrosis, with or without gas-production, are very considerable.... The observations recorded are of much interest in relation to the bacterial processes and nutrition of herbivorous as distinguished from carnivorous animals, and are significant furthermore for the interpretation of bacterial conditions found in man. The question arises whether the abundant use of meat over a long period of time may not favor the development of much larger numbers of spore-bearing putrefactive anaerobes in the intestinal tract than would be the case were a different type of proteid substituted for meat'9 While it may be said truly that observations of this character are as yet not sufficiently numerous or conclusive to warrant positive or sweeping statements, yet there is a suggestion here well worthy of thoughtful consideration in its general bearing on the nutrition of mankind

1 C. A. Herter: Character of the Bacterial Flora of Carnivorous and Herbivorous Animals. Science, December 28,1900, p. 869.