cannot be taken care of, gather and poison the blood, giving rise to
that feeling of being "tired all over" which is so inimical to mental
and physical exertion. When meat is eaten, care should be taken to
choose right kinds. "Some kinds of meat are well known to occasion
indigestion. Pork and veal are particularly feared. While we may not
know the reason why these foods so often disagree with people, it seems
probable that texture is an important consideration. In both these
meats the fibre is fine, and fat is intimately mingled with the lean. A
close blending of fat with nitrogenous matter appears to give a fabric
which is hard to digest. The same principle is illustrated by
fat-soaked fried foods. Under the cover of the fat, thorough-going
bacterial decomposition of the proteins may be accomplished with the
final release of highly poisonous products. Attacks of acute
indigestion resulting from this cause are much like the so-called
ptomaine poisoning."

Much of the benefit of meat may be secured from other foods. Fat, for
example, may be obtained from milk and butter freed from the
objectionable qualities of the meat-fibre. In this connection it is
important to call attention to the use of fried fat. Avoid fat that is
mixed with starch particles in such foods as fried potatoes and
pie-crust.

The conditions during meals should always be as pleasant as possible.
This refers both to physical surroundings and mental condition. "The
processes occurring in the alimentary canal are greatly subject to
influences radiating from the brain. It is especially striking that
both the movements of the stomach and the secretion of the gastric
juice may be inhibited as a result of disturbing circumstances.
Intestinal movements may be modified in similar fashion."