be no trouble!  Perhaps it is owing to the dates and nut-and-fruit cakes which I have been eating, or to a general weakened condition due to want of finding my natural diet.  I have a friend who is a fine specimen of physical development, and on his going on to food reform he had to have his teeth seen to.  I suppose it would not be the softer diet giving his teeth less to do.  I am at a disadvantage as I can get nothing specially prepared at home and can only add to my diet articles which I can prepare myself.  I like my liquids fairly sweet and I like liquid foods.  I am a catarrhal subject and when this starts at the back of the nose the hearing is affected.

Whenever a person changes from a meat diet to one that is of the non-flesh order the digestive organs have to learn how to adjust their secretions to the altered diet.  This applies just as forcibly when a food reformer wishes to return to the “flesh-pots.”  After a long course of abstinence from meat the food reformer does find it difficult to return to it.  This is due not so much to the difficulty in digesting it as to the violent stimulation and grossening of the body which it induces.

 I have never heard of any food reformer who discarded meat for ethical
 or humane reasons who willingly returned to meat so that he could if
 necessary be in a position to digest it.

With regard to the loss of energy and nerve power the correspondent must distinguish between real weakness and absence of stimulation.  The first effects of discarding meat show a deficient energy due to the absence of stimulation.  When this has passed it gives place to a feeling of buoyancy and energy which is permanent.

The dental weakness is aggravated, if indeed it is not actually caused, by the milk puddings, porridge, cake and sugared beverages which are a feature of this correspondent’s diet, and to the absence of salad vegetables.  If he amended his diet somewhat as follows he should make steady progress in energy and general fitness:—­

 On rising.—­Tumblerful of cold water.

 Breakfast (7.15).—­One lightly boiled, baked or poached egg; Veda
 bread and butter, a little watercress or other salad.  A small cup of
 Hygiama in place of the sugared cocoa.

 Lunch (12.45).—­Nut or cheese savoury and one vegetable; baked
 pudding by preference for second course, or simply a nut and fruit
 cake; no dates.

 Or salad with grated cheese or cream cheese, or flaked pine nuts;
 followed by a piece of the excellent wholemeal cake supplied at the
 restaurant this correspondent frequents.

 Tea meal.—­One cup of Salfon cocoa (unsweetened), preferably without
 other food.

 Supper (6 to 7) (This meal is at present far too mushy).—­Cream
 cheese, Veda bread with fresh butter or nut butter, salad, tomatoes,
 cucumber, etc., with dressing of pure oil and lemon juice.