maintaining a happy peace in my own mind. A sober life has preserved me in
that sprightliness of thought and gaiety of humour. My teeth are all as
sound as in my youth. He was able to take moderate exercise in riding and
walking at that age. He was very passionate and hasty in his youth. He
wrote other treatises up to the age of 95.

Kumagara, Lapicque and Breis-acher, have, as the result of their
experiments, reduced the quantity of proteid required per 24 hours to 45
grammes. T. Hirschfeld states, as the conclusion of his research, that it
is possible for a healthy man (in one case for 15 days and in another for
10 days) to maintain nitrogenous balance on from 30 to 40 grammes of
proteid per day. Labbé and Morchoisne (Comptes Rendus, 30th May, 1904, p.
1365) made a dieting experiment during 38 days, upon one of themselves.
The proteid was derived exclusively from vegetable food. The food
consisted of bread, lentils, haricots, potatoes, carrots, chestnuts,
endives, apples, oranges, preserves, sugar, starch, butter, chocolate and
wine. At the commencement, the day's food contained 14.1 grammes of
nitrogen = 89.3 proteid, which was gradually diminished. On the 7th day
11.6 g. N. = 73.5 g. proteid was reached; during this time less N. was
eliminated, indicating that the proteid food was in excess of that
required for the wear and tear of the body. As the quantity of nitrogenous
food was diminished almost daily, the N. eliminated was found to diminish
also. This latter was in slight excess of that absorbed; but when a day or
two's time was allowed, without further reduction in the food, the body
tended to adjust itself to the dimished supply, and there was an
approximation of income and expenditure. The smallest quantity of food was
reached on the 32nd day with 1.06 N. = 6.7 proteid, which was obviously
too little, as 2.19 N. = 13.9 proteid was eliminated. On the 21st day 4.12
N. = 26 proteid was injested, and 4.05 N. was eliminated. The inference
drawn from the research is that about 26 grammes of proteid per day was