in a child or youth who had not been fed on red meat. He speaks of it as
being exceedingly common in Buenos Ayres and Rosario in the Argentine
Republic, amongst the young; and that it leads to most of the heart
disease there. The amount of meat, especially of beef, consumed by old and
young is enormous. The main evils there, were anæmia in children and
neuralgia both in old and young. Dr. Haig relates how he suffered from
migraine all his life, until the time of his discontinuing butchers' meat.
As meat contains a comparatively large quantity of purins and other bodies
called extractives, it is probable that such quantities have an injurious
effect, quite apart from the question of uric acid production. That an
excessive meat diet lessens the vitality of the body and pre-disposes to
disease is undoubted, but opinions differ as to how the injury is brought
about.

On thorough Mastication.--We have written at some length on the quantity
and constituents of food required per day and have criticised the usually
accepted standards. We have since read a valuable contribution to the
subject by Mr. Horace Fletcher in his book, "The A.B.-Z. of our own
nutrition" (F.A. Stokes & Co., New York). Ten years previous to the
writing of the book, when of the age of 4, he was fast becoming a physical
wreck, although he was trained as an athlete in his youth and had lived an
active and most agreeable life. He had contracted a degree of physical
disorder that made him ineligible as an insurance risk. This unexpected
disability and warning was so much a shock, that it led to his making a
strong personal effort to save himself. He concluded that he took too much
food and too much needless worry. His practice and advice is, be sure that
you are really hungry and are not pampering false appetite. If true
appetite that will relish plain bread alone is not present, wait for it,
if you have to wait till noon. Then chew, masticate, munch, bite, taste
everything you take in your mouth; until it is not only thoroughly