ion of our alimentary apparatus and that of the vocal
chords are very closely related, and the unhealthy state of the one
immediately reacts on the other.

My reason for abstaining from food for so long before singing may be
inquired. It is simply that when the large space required by the
diaphragm in expanding to take in breath is partly occupied by one's
dinner the result is that one cannot take as deep a breath as one would
like and consequently the tone suffers and the all-important ease of
breathing is interfered with. In addition a certain amount of bodily
energy is used in the process of digestion which would otherwise be
entirely given to the production of the voice.

These facts, seemingly so simple, are very vital ones to a singer,
particularly on an "opening night." A singer's life is such an active
one, with rehearsals and performances, that not much opportunity is
given for "exercise," and the time given to this must, of course, be
governed by individual needs. I find a few simple physical exercises in
the morning after rising, somewhat similar to those practiced in the
army, or the use for a few minutes of a pair of light dumbbells, very
beneficial. Otherwise I must content myself with an occasional
automobile ride. One must not forget, however, that the exercise of
singing, with its constant deep inhalation (and acting in itself is
considerable exercise also), tends much to keep one from acquiring an
over-supply of embonpoint.

A proper moderation in eating, however, as I have already said, will
contribute as much to the maintenance of correct proportion in one's
figure as any amount of voluntary exercise which one only goes through
with on principle.

As so many of you in a number of States of this great country are
feeling and expressing as well as voting opinions on the subject of
whether one should or should not drink intoxicants, you may inquire what
practice is most in consonance with a singer's well being, in my
opinion. Here, again, of course, customs vary with the individual. In
Italy we habitually drink the light wines of the country with our meals
and surely are never the worse for it. I have retained my fondness for
my native Chianti, which I have even made on my own Italian estate, but
believe and carry out the belief that moderation is the only possible
course. I am inclined to condemn the use of spirits, whisky in
particular, which is so prevalent in the Anglo-Saxon countries, for it
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