In order to facilitate the duties of the cook and housekeeper in providing for a diabetic patient an agreeable dietary, from which starch and sugar have been excluded, I have arranged a series of menus for the day's meals, and will give, in many instances, the recipes for the dishes, It will be noticed in studying these menus that four principles have been followed - firstly, to exclude starch and sugar; secondly, to supply their place by the hydro-carbon fat, so that there may not be a lack of energy-producing and fat-forming food; thirdly, to make the meals digestible, a weakened digestion being a frequent accompaniment of diabetes; and fourthly, to make the food as appetising as possible. Thus, with these objects in view, it will be seen that cream is used in the place of milk, cream being practically free from lactose, or sugar of milk; unripe fruits sweetened with saccharin take the place of ripe fruits; Bonthron's almond biscuits grated are used in thickening soups and sauces instead of arrowroot, and almond flour is employed instead of wheaten flour. Fish and vegetables are cooked with a liberal allowance of butter, and every opportunity is taken of adding the necessary amount of fat by means of such dainties as foie gras, cream cheese, olives, etc. In order to make the food digestible, directions are given to warrenise instead of to boil, and to braise instead of to bake. It will, I trust, be seen from these menus that it is quite unnecessary to add to the miseries already endured by a diabetic that of a repulsive and unpalatable diet. A common-sense combination of science and the culinary art will produce for him as dainty dishes as any epicure may desire.