It is related by a gentleman who had an appointment to breakfast with the late A.T.  Stewart, that the butler placed before them both an elaborate bill of fare; the visitor selected a list of rare dishes, and was quite abashed when Mr. Stewart said, “Bring me my usual breakfast,—­oatmeal and boiled eggs.”  He then explained to his friend that he found simple food a necessity to him, otherwise he could not think clearly.  That unobscured brain applied to nobler ends would have won higher results, but the principle remains the same.—­Sel.

    Study simplicity in the number of dishes, and a variety in the
    character of the meals.—­Sel.

I have come to the conclusion that more than half the disease which embitters life is due to avoidable errors in diet, ... and that more mischief, in the form of actual disease, of impaired vigor, and of shortened life, accrues to civilized man from erroneous habits of eating than from the habitual use of alcoholic drink, considerable as I know that evil to be.—­Sir Henry Thompson.

The ancient Gauls, who were a very brave, strong, and hearty race, lived very abstemiously.  Their food was milk, berries, and herbs.  They made bread of nuts.  They had a very peculiar fashion of wearing a metal ring around the body, the size of which was regulated by act of Parliament.  Any man who outgrew in circumference his metal ring was looked upon as a lazy glutton, and consequently was disgraced.

     To keep in health this rule is wise: 
       Eat only when you need, and relish food,
       chew thoroughly that it may do you good,
     have it well cooked, unspiced, and undisguised.

    —­Leonardo da Vinci

THE DIGESTION OF FOODS.

It is important that the housekeeper not only understand the nature and composition of foods, but she should also know something of their digestive properties, since food, to be serviceable, must be not only nutritious, but easily digested.  Digestion is the process by which food rendered soluble, and capable of being absorbed for use in carrying on the various vital processes.

The digestive apparatus consists of a long and tortuous tube called the alimentary canal, varying in length from twenty-five to thirty feet, along which are arranged the various digestive organs,—­the mouth, the stomach, the liver, and the pancreas,—­each of which, together with the intestines, has an important function to perform.  In these various organs nature manufactures five wonderful fluids for changing and dissolving the several food elements.  The mouth supplies the saliva; in the walls of the stomach are little glands which produce the gastric juice; the pancreatic juice is made by the pancreas; the liver secretes bile; while scattered along the small intestines are minute glands which make the intestinal juice.  Each of these fluids has a particular work to do in