TO insure integrity and health to physiological life a certain care with regard to food combinations is indispensable; and as a general, and mostly safe line of food-mixtures we may suggest combinations of whole-wheat bread enjoyed with green, salad vegetables, such as lettuce, celery, endive, watercress, dandelion, mustard greens, carrots, turnips - served raw in suitable combinations, and dressed with pure olive oil. As a proteid ingredience to be added to the meal a free choice may be had between nuts, eggs, meat or fish - minus any form of gravy, dressing, soups, pastry or fruit - raw or cooked.

As to starch food the patient may be allowed to choose between rye bread or the Irish potato, whole wheat bread, undressed rice or squash.

Another safe combination is found in a fruit salad made up by orange, banana and apple, well cut up, and served with a homemade acid-free mayonnaise dressing with no other ingredients than olive oil, beaten egg, one-half teaspoon lemon juice and a touch of nutmeg or cinnamon. Bread should be substituted by walnuts or pecans - though a slice of well zweibacked rye-bread and un-salted butter is permissible, if the digestion is normal and robust.

A third meal should cover the cooked phase of diet in form of baked tubers, pulses or vegetables, viz., baked Irish potatoes, beans, peas, squash, spinach, asparagus, celery root, corn on cob, carrot, beet, turnip, cabbage, onions, garlic - though only two or three of these vegetables should be taken at each meal. At this meal bread should be substituted by some other form of proteid food such as beans, peas, lentils, fish, eggs or meat - some two or three times a week.

If the meals are small and well digested, a raw, crisp apple or a glass of warm, raw cow's milk, according to disposition and conditions, is permissible at time of retiring.