inoffensive, and assuming a condition which suggests that the intestine is
in a healthier and more aseptic condition than is the case under ordinary
circumstances. If we can obtain sufficient nourishment, as Mr. Fletcher
does, on half the usual quantity of food, we diminish by half the
expenditure of energy required for digestion. By thorough mastication the
succeeding digestive processes are more easily and completely performed.
What is also of great importance is that there is not the danger of the
blocking up of the lower intestines with a mass of incompletely digested
and decomposing residue, to poison the whole body. Even where there is
daily defæcation, there is often still this slowly shifting mass; the end
portion only, being expelled at a time, one or more days after its proper
period. All this improved condition of the digestive tract, leaves more
vitality for use in other directions, a greater capacity for work and
clearness of brain.

Professor R.H. Chittenden, in "Physiological Economy in Nutrition,"
writes:--"Our results, obtained with a great variety of subjects, justify
the conviction that the minimum proteid requirements of the healthy man,
under ordinary conditions of life, are far below the generally accepted
dietary standards, and far below the amounts called for by the acquired
taste of the generality of mankind. Body weight, health, strength, mental
and physical vigour and endurance can be maintained with at least one-half
of the proteid food ordinarily consumed."

From these and other considerations, we see that it is not only
unnecessary, but inadvisable to diet ourselves according to any of the old
standards, such as that of Voit, or even to any other standard, until they
have been very thoroughly revised. We shall probably find that as the body
becomes accustomed to simpler food, a smaller quantity of the food is
necessary. The proportion of proteids to other constituents in all the