In the stomach is produced a liquid secretion called the gastric juice. This does not act upon 6tarch or fat of any kind. The only thing it dissolves is the albuminous matter. Now, when this albuminous matter is not saturated with fat, the gastric juice acts upon it readily; but, as in the case of pastry, doughnuts, fried meats, etc., where the whole mass is saturated with a fatty substance, it takes a long time before the gastric juice can get at the albuminous matter to act upon it; hence the distress by the over working of the stomach; and, if this kind of food is partaken of frequently, the stomach force will be weakened, and refuse to do its work. This will disarrange every other member of the digestive organs; and, in a short time, you have a first-class dyspeptic. All food, therefore, should be as light, porus, and free from fat as possible.

When fat is used, it should be in such a manner that it will separate readily from the other substances on entering the stomach. Alcohol retards digestion, and renders it incomplete, by coagulating the gastric juice. Food, when taken into the stomach either very hot or very cold, does not digest readily. Food taken when the body or mind is very tired does not digest readily. Digestion goes on very slowly during sleep; but it is more complete, and repairs the waste of the body more thoroughly than the rapid digestion of the walking hours Children digest food more rapidly than adults, and should therefore be given a light lunch, when more than four hours intervene between the regular meals.

It is a great mistake to think that light breakfasts are better than substantial ones. The breakfast supplies the fuel for the great waste which goes on during the busiest part of the day, and therefore should be of a simple, nutritious character, and an abundant supply of it. Another mistake made by many persons is the taking of a number of hours of exercise before breakfast.

The stomach, while empty, is in a condition to receive disease. In a high, dry atmosphere, there is less danger from this habit; but in a country which is at all malarious, it is one of the most dangerous things which can be done.

Regularity as to the time of eating is also one of the necessary things to be observed, that the digestion may be perfect. Pastry should be used very sparingly, puddings, fruit, and light deserts taking the place of pies

The preparation of food should be made more a matter of conscience, with the housekeeper and cook, than it is at present. In planning the preparation of a dish, the question should not be, Is it convenient, and will it please ? but, Will it be healthful, mentally, morally, and physically ? for the food we eat affects all three natures.

Then food, to do its highest and best work, must be of the best quality, prepared carefully (but always to retain its simplest form), partaken of regularly in a cheerful room and in cheerful company.