7io 
Dietetic Reforms. 
[December, 
beyond the contact surface of the animal body, and were 
fairly visible at those parts of the plate which were in diredt 
contact with the body. 
III. DIETETIC REFORMS. 
~^®^HETHER owing to the intensified struggle for 
existence or to the struggle for notoriety, our food 
and drink are now being scrutinised with abun- 
dance of learning, but too often also with a plentiful lack of 
common sense and pradticality. Most of the reformers agree 
in telling us that the table habits of our forefathers, as well 
as of ourselves, are entirely wrong ; but when they pass 
from negation to affirmation thedodtors differ to an alarming 
extent. 
Some time ago the so-called Temperance Movement — the 
condemnation and rejection of alcoholic beverages — seemed 
a sufficiently startling innovation. But now liquids which 
the original teetotallers imbibed without scruple are called 
in question, and denounced as little better than beer or 
spirits. Tea and coffee are especially obnoxious to the 
innovators. We are told that to their use is owing — in part 
at least — that increase of nervous affedtions which overcloud 
modern life. 
In a book which lies before us it is stated that “we 
should never take fluids with our food, but make it moist 
with the saliva, masticating it thoroughly, and enjoying the 
taste. If we moisten it with drinks the saliva will not come 
so freely, and in this way we lose one of the best helps to 
digestion.” 
A breakfast is then described upon the reform principle. 
“ So we began our breakfast, Edith and I, each with a great 
luscious peach, the last of which we cut into a cup of bread 
and milk. Then with the green-corn omelette came a dish 
of stewed green grapes. They were as pink and racy as 
stewed pie-plant [?] or green currants, and decidedly appe- 
tising.” Now this might doubtless be. a very pleasant 
breakfast, but, except in warm climates, it is within the 
reach of the “ upper ten ” only, and even for them not at all 
