Patient kept a diary during his fast, but it does not seem necessary to reproduce its statements here.  It shows that he walked about during the time, notes the state of the weather as foggy or very foggy or freezing, mentions that water was taken, sometimes hot apparently, as on 15th March, “after glass of hot water, pulse 70, temperature 981/2 degrees.”  No doubt drinking the hot water had elevated temporarily the mouth-temperature, as it does.  The diary also notes that he felt weak, had a bath, or did not have a bath, notes the pulse-rate, etc., as also the effects of the daily enemata.  On the twenty-ninth day of the fast he took a bottle of Apenta Water.  Such are samples of statements from the diary.

 A. RABAGLIATI, M.A., M.D.

 The remainder of this article deals with conclusions of great
 interest and value, and will appear in our next issue.—­[EDS.]

 HEALTHY LIFE RECIPES.

 SALADS AND SALAD DRESSINGS.

 For salads it is not necessary to depend entirely upon the usual salad
 vegetables such as lettuce, watercress, mustard and cress.

The very finely shredded hearts of raw brussel sprouts are excellent, and even the heart of a savoy cabbage.  Then the finely chopped inside sticks of a tender head of celery are very good; also young spinach leaves, dandelion leaves, endive, sorrel and young nasturtium leaves.

 Then there are the onion family (for those who can take them), the
 tender kinds, such as spring onion, chive and shallot being very good
 when chopped finely and used as a minor ingredient in any salad.

 The root vegetables should also be added in their season, raw carrot,
 turnip, beet, artichoke and leek, all finely grated.

A taste for all the above-mentioned vegetables, eaten raw, is not acquired all at once.  It is best to begin by making the salad of the ingredients usually preferred and mixing in a small quantity of one or two of the new ingredients.

For those who find salads very difficult to digest, it is best to begin with French or cabbage lettuce and skinned tomatoes only, or, as an alternative, a saucerful of watercress chopped very finely, as one chops parsley.

Any salad, however made up, should be served in as dainty and pleasing a fashion as possible.  It is, perhaps, usually best to serve it ready chopped and shredded, and to allow each person at the table to take his or her own helping of “dressing.”

English people seldom serve salad in the French fashion—­that is, quite dry, save that the dressing is well mixed in an hour before the meal.  Readers who have been to France may have seen French peasant women whirling a wire salad-basket round their heads in order to dry the materials after the cleansing has been done.  When dry, the green-stuff is torn with the hands, the dressing (and the French