the eater
being aware in any way of the process is the best for him.

It may safely be affirmed in relation to this question of food in
health, that the middle and upper classes eat quite too much. Hence the
stomach trouble and goutiness (often in a disguised form) that they
suffer from. Too much carbonaceous food will produce corpulency, and
too much animal food URIC ACID (_see_). On the other hand, the poor,
for want of knowledge of really economical nourishing foods, suffer
from want of nutrition.

An opportunity is always present, in case of sickness among the poor,
by philanthropic persons to inculcate the value of good food. Instead
of bringing a basket of beef tea, tea, and jelly, take oatmeal, fruit,
milk, and vegetables.

What we have said should be sufficient as a hint to those who wish to
regulate their diet on common-sense principles. A little careful
thought should enable any one to work out a satisfactory scheme of diet
for his own particular case. Regularity in meals is of great
importance. There should be fixed hours for meals, with which nothing
should be allowed to interfere, no matter how pressing the business may
be. Do not assume, however, that it is necessary to eat at meal times,
no matter whether appetite for food be present or not. To eat without
appetite is an infringement of natural law, and it is far better to go
without the meal if nature does not demand it than to yield to custom,
or to imagine it necessary to eat because the dinner bell has rung. If
not hungry do not eat at all, wait till the next meal time; do not take
a "snack" in an hour or two. Three meals are, as a rule, better than
more, and many have found two suit them best. Probably one-half the
human race (the inhabitants of China and Hindostan) live on two meals a
day.

Food in Illness.--Light, easily digested food is of the first
importance in many illnesses. To know easily procured and simple foods,
which are really light, is a great matter. Saltcoats biscuits (_see_
Biscuits and Water) form one of the best and most nourishing foods. So
does oatmeal jelly, prepared by steeping oatmeal in water for a night,
or for some hours, straining out the coarse part, and boiling the
liquor until it will become jelly-like when cold. Oatmeal steeped in
buttermilk for a time, and then moderately boiled, makes an excellent
diet. Wheaten meal or barley meal may be used for these dishes instead
of oatmeal, according to taste. Many other