esteemed for their joviality and good nature, but who have broken down in
what should have been a hearty and useful middle life. There are others
who were poorly equipped for the battle of life, with indifferent
constitutions, never having had the buoyancy and overflowing of animal
spirits; but who, by conserving such strength as they had, have outlived
all their more healthy but less careful comrades. The errors of the
parents are often most evident in the children or grandchildren. There
are many persons who cannot eat of some particular food, although it may
be quite wholesome to others. Sometimes it is a psychological rather than
a physiological disability, which may he overcome by an effort of the
will. At other times it seems to have no connection with the imagination,
although it is not always possible to give a sound reason for it. In the
main, of course, there are principles of dietetics applicable to all
alike, but in regard to details, everyone should make rules for himself,
according to his experience. When there appears no real reason for an
idiosyncrasy, a little humouring of our taste and digestion will often
overcome it, to our advantage. It is generally those of delicate
constitution who are most sensitive. Some cannot eat oatmeal except in
small quantity. Olive and other vegetable oils, even when of good quality
cannot be taken by many people, whilst others find them quite as
wholesome, or even better than butter. Vegetarians can generally detect
lard in pastry both by its taste and its after effects, although those
accustomed to this fat do not object to it. It is also surprising how some
individual's tastes and habits will vary at different periods of their
lives.

One form of dyspepsia is due to undigested starch remaining in the stomach
and causing an excessive secretion of hydrochloric acid. As long as
proteid food is present, the pepsin and acid expend themselves on it, and
are removed together. The undigested starch continues to stimulate gastric