The English men and women are the most systematic in their habits of
living; and, as a natural result, they are remarkably robust. They take
ample time in which to eat. An hour at dinner is as little time as they
customarily allow, while those who can, often devote much more. They eat
slowly, and talk a great deal, and laugh much, and by the time they have
done they are fairly red in the face, and keep so pretty much all the
time; and it is as healthy a sign as one can hang out. Good digestion
waits on appetite with them, and they grow stout and formidable. They
not only eat slow, but they know what to eat and what makes good blood.
Suppose every Englishman could be sent into France and obliged to live
on French cooking; does any one suppose they would remain the same
people they now are? Not a bit of it. Take from John Bull his roast
beef, and mode of eating it, and you change the character of the race
inside of a century. They must have their favorite dish, and about as
often as a friend of ours, Dr. M----, who, by the way, is a good type of
an Englishman, and enjoys the things of this world much more than is
common with Americans. On asking M---- how often he indulged in roast
beef, he replied, that about three hundred and sixty-five times in the
year was his rule! Invalids may be assured it was not a bad one. Of
course, he took a great deal of active exercise, seldom using a horse
while engaged in the practice of his profession.

Consumptives, and those who are generally debilitated and who need a
fresh stock of good blood, cannot do better than confine themselves, so
far as meats are concerned, to beef and mutton. The latter should be
well cooked, while the former ought to be eaten rare done. If it is at
first distasteful in this manner, proceed by degrees, and by-and-by it
will grow in favor; but commence with it rare at the outset, when
possible. Whether roasted or broiled, beef should not be cooked as to
destroy all its natural color. Let the inside show some of the blood,