without a superfluity of the carbo-hydrates.  In “Food Grains of India,” Professor A.H.  Church shows by elaborate analyses and dietary tables, how this can be accomplished by various combinations of cereals, pulses, etc.  He takes Forster and Voit’s standard of 282 grains of nitrogen and 5,060 grains of carbon, with a suitable deduction for the smaller weight of the Indians.  In his examples of daily rations he gives from 5 to 9 ounces of various beans, balanced by the addition of the proper quantity of rice—­4 to 16 ounces, and a little oil.  Such a large quantity of pulse appears to us excessive, and would cause discomfort to most persons.  We much doubt whether those Indians who are strict vegetarians could consume such quantities.

Some valuable investigations were made on the diet of a family of fruitarians, at the Californian Agricultural Experimental Station, July, 1900, by Professor M.E.  Jaffa (bulletin 107).  The proportion of food, both proteid and carbo-hydrate used was surprisingly small.  The research is particularly important, as the diet was not an experimental one, tried during a short period only; but that to which the family were accustomed.  The family consisted of two women and three children; they had all been fruitarians for five to seven years, and made no change in their dietary during the experiment.  They only had two meals a day, the food being eaten uncooked.  The quantities of all the foods and other particulars are detailed in the bulletin.  The first meal was at 10-30 a.m., and always consisted of nuts followed by fruits.  The other meal was about 5 p.m., when they usually ate no nuts, substituting olive oil and honey.  The nuts used were almonds, Brazil, pine, pignolias and walnuts; the fresh fruits were apples, apricots, bananas, figs, grapes, oranges, peaches and pears.  Other foods were dates, raisins, pickled olives, olive oil and honey.  One person (b) ate a little celery and tomatoes, and another (c) a little cereal food.  In the following table are given the average daily quantities of the food constituents in grammes:—­Proteids, fat, carbo-hydrate, crude fibre, value in calories and nutrient ratio.  The crude fibre is classed as a carbo-hydrate and included in the calorie value, and also in calculating the nutrient ratio.

Pro.  Fat.  C’r’b.  Fibre.  Cal.   N. R.
Woman, age 33, weight 90    lbs. (a)   33   59   110    40    1300   8.6
Woman   "  30    "   104     "   (b)   25   57    72    27    1040   9.1
Girl    "  13    "    75-1/2 "   (c)   26   52   111    46    1235  10.5
Boy     "   9    "    43     "   (d)   27   56   102    50    1255  10.3
Girl    "   6    "    30-1/2 "   (e)   24   58    97    37    1190  11.1
Girl    "   7    "    34     "   (ee)  40   72   126     8    1385   7.4

The last research extended over ten days; the period during which each of the other subjects was under observation was from 20 to 28 days.