years old. When three years old I was attacked by
scarlet fever and on getting better I had a discharge from my
right ear. This continued for several years, then it would
disappear and reappear at short intervals of say a few weeks.
This last few years the discharge has disappeared for six months,
only to reappear again for a week with severe pains in back over
right shoulder and right side of neck. I always feel weak and
tired when discharge reappears and sometimes experience pains in
the head and cannot remember anything for a few minutes.

This correspondent needs a suitable diet in order to purify his blood
stream and to promote elimination of bodily poisons which are
evidently affecting his ears. He also needs suitable massage and
stretching movements applied to the upper part of the spine, which is
functioning badly. Then he can supplement this by taking Turkish baths
or wet sheet packs to promote a free action of the skin and thus clear
away poisonous waste from the system. The same diet as recommended to
the previous correspondent should be tried.

CONCERNING COTTAGE CHEESE.

Mrs C.E.J. writes:--I have been making cottage cheese curdling
the milk with lemon juice, as recommended in _The Healthy Life_.
Suppose the milk contains disease germs, would not this cheese be
injurious, as the milk is not sterilised by being brought to
boiling point? I have also been drinking the whey from the same,
as it as given in _The Healthy Life Beverage Book_. I notice in a
reply given in this month's issue that Dr Knaggs states that the
whey of the milk is the dangerous element. Since reading this
answer I have been somewhat in doubt as to drinking the whey. I
should like to know if it can be taken without harmful effects.

Ordinary unboiled milk, free from preservatives, is far less dangerous
to health than boiled milk, because Nature inserts in the raw milk
certain germs known as the lactic-acid-producing bacilli, which
protect us from the injurious germs. These lactic germs cause the milk
to go sour and produce in this way the much-extolled soured or curdled
milk. They convert the sugar of the whey into lactic acid by a process
of fermentation. If milk is boiled it cannot go sour because the germs
natural to it have been destroyed by the heat and it becomes necessary
to introduce fresh lactic germs into the boiled milk as is done in the
artificial pr