1. The careful subdivision and insalivation of the food by mastication.

This condition is necessary for proteid food, in order that the stomach may not be called upon for too vigorous action in changing proteid into a semi-fluid mass, and for starch, to insure the change into dextrin and sweet substances that may be affected by the gastric juices.

2. The proper temperature of the food, which should be about 100° Fahrenheit.

3. The ingestion of a sufficient quantity of liquid, and no more, when added to the digestive fluids, to insure the conversion of the food into a semi-fluid mass, or, in other words, the avoidance of "washing down" the food with either hot or cold liquids.

4. Freedom from violent exercise half an hour before and after meals.

5. No eating between meals and no irregularity in the mealtime.

On account of its muscular structure, the stomach, in accordance with the laws of the muscular system, requires periodic rest.

6. The flow of the digestive fluids is largely dependent upon cheerful atmosphere and conversation at meal-times.