"A diet containing the requisite combination of alimentary principles for just maintaining health, in a person of average height and weight, under exposure to a temperate climate and a moderate amount of muscular work. It must be of course understood that very considerable deviation from the proportions here named may be regarded as suitable for different constitutions; in some cases, less of the proteids and more of the fats, in others, more or less of the carbo-hydrates, etc.

Average Requirement For Adult Male Of Each Class Of Food-Principles

"Thus about 23 ozs. form the quantity of dry solid matter contained in this standard diet, and a fifth of it is composed of nitrogenous matter. If we reckon that our ordinary food contains, say, 50 per cent, of water, these 23 ozs. will correspond to 46 ozs. of solid food in the condition in which it is consumed. To complete the alimentary ingesta, a further quantity of from 50 ozs. to 80 ozs. of water may be put down as taken, under some form or other, daily." *

* "A Treatise on Food and Dietetics," by F. W. Pavy, M.D., Consulting Physician to Guy's Hospital, etc. London : Churchill. Second Edition, p. 452.

See also the latest views on this subject in "A Text-Book of Physiology," by M. Foster, M.A., M.D., F.R.S., etc., Professor of Physiology in the University of Cambridge. Part II. Macmillan. 1895.

Such a scheme may be practically represented as realized in the following allowance of food for a day's consumption by an individual, as above described, of the male sex, recalling, of course, the remarks just quoted in respect of "considerable deviation" necessary "for different constitutions" and tastes: Daily Dietary.

1. Bread........7 to 10 ozs.

2. Butter, bacon, including the former used in cookery........3 .

3. Fish, cooked.......4 to 5 „

4. Meat, cooked, including poultry, game, and for soup........7 or 8 „

5. Eggs, 2 or 3, including those used in cookery.

6. Rice, macaroni, oatmeal, or other farinaceae, and flour in cookery..... 4 to 5 „

7. Potatoes, cooked....... 4 to 6 „

8. Sugar, including cookery..... 1 „

9. Green vegetables and fruits . . . . 4 to 6 „

10. Milk, including that used in cookery, 3/4 pint.

11. Mineral salts, mostly included in foregoing food. Except salt used in cookery and at table.

12. Water in tea, coffee, and other forms of drink, about 3 or 4 pints.

* "A Treatise on Food and Dietetics," by F. W. Pavy, M.D., p. 452.