them read some of the very good works which have been written upon the subject of recent years. But let them read upon the several sides of the question, and avoid being carried away by the particular fad of the writer whose book is before them. It is instructive and interesting to read of the comparative food values of the various articles upon our tables, and such knowledge will gradually tend to a more rational dietary. But such changes must be the result of thought and experience, rather than upon the mere say so of some person riding a hobby. We suggest that our students consider whether or not they are eating too much meat; whether they are living upon too much fat and grease; whether they are eating enough fruit; whether whole wheat bread would not be a good addition to their bill of fare; whether they are not indulging in too much pastry and "made dishes." If we were asked to give them a general rule regarding eating we would be apt to say "eat a variety of foods; avoid 'rich' dishes; do not eat too much fat; beware of the frying-pan; do not eat too much meat; avoid, especially, pig meat and veal; let your general habit of eating tend toward the simple, plain fare, rather than towards the elaborate dishes; go slow on pastry; cut out hot cakes from your list; masticate thoroughly and slowly, according to the plan we have given you; don't be afraid of food, if you eat it properly it will not hurt you, providing you do not fear it."
We think it better to make the first meal of the day a light one, as there is very little waste to repair in the morning, as the body has been at rest all
