Brief mention may here be made of a system of dietary of a largely vegetarian character, of which the distinctive feature is the use of uncooked food. The advocates of this system, first introduced by Christian, believe that the vital principles of food are affected by cooking, and they give effect to this belief in practice. The diet consists largely of fruits, nuts, and especially Christian's protein nuts, pine kernels specially treated; also, milk, raw eggs, uncooked vegetables, and a special unfired bread made from a mixture of grains pressed, and some cereals. The distinctive feature of this dietary is the necessity for thorough mastication; in this respect the diet will certainly satisfy the most ardent disciples of Fletcher. The writer has had the interesting experience of partaking of an "uncooked dinner," prepared by an expert in this system of feeding, and it is certainly surprising to find that a palatable and very sustaining menu can readily be prepared. The following is a representative menu, and errs, if anything, in containing an excess of protein foods: -

1. Soup made from milk, raw eggs, ground chestnuts, and finely chopped vegetables, such as raw beetroot, and brussels sprouts; this soup is taken hot, but is never allowed to come to boiling point.

2. Salad made from brussels sprouts, beetroot, celery, chopped very fine, with a dressing of Protein nut butter, lemon juice, and a pinch of salt. The mastication that this dish requires is extraordinary, and a tablespoonful contains a large amount of nourishment. An unfired biscuit with butter is taken with this dish.

3. Sweets - (a) Fruit salad made from a variety of fruits, e.g. tinned pineapple, bananas, orange, apple, raisins, dates, with grated nuts added to it, and cream, no sugar; also (b) Stuffed Talifat dates, stoned and filled with chopped apple, nut cream, and banana.

4. Cheese and biscuits, the latter being the unfircd variety before mentioned.

5. Banana coffee, and thin slice of fruit cake. This fruit cake is highly nourishing, consisting of all manner of dried fruits and grated nuts pressed together.

There is no question that a highly nourishing diet in relatively very small bulk can be given along the above lines. A rigid diet of this nature is not a practical one, except for an enthusiast. There are certainly two points in its favour: (1) the absolute necessity of mastication, and (2) possible advantages associated with the presence of vital principles unaltered by cooking; there is no doubt that a little of this system could with advantage be introduced into ordinary dietaries both in health and disease. A word of special commendation may be paid to the unfired bread, which is an excellent preparation.