standard work, "Food and Dietetics," by Dr. R. Hutchison (E. Arnold,
16s.). The effects of purin bodies in producing illness has been patiently
and thoroughly worked out by Dr. Alexander Haig. Students are referred to
his "Uric Acid, an epitome of the subject" (J. & A. Churchhill, 1904,
2s.6d.), or to his larger work on "Uric Acid." An able scientific summary
of investigations on purins, their chemical and pathological properties,
and the quantities in foods will be found in "The Purin Bodies of Food
Stuffs," by Dr. I. Walker Hall (Sherratt & Hughes, Manchester, 1903,
4s.6d.). The U.S. Department of Agriculture has made a large number of
elaborate researches on food and nutrition. My thanks are due to Mr.
Albert Broadbent, the Secretary of the Vegetarian Society, for placing
some of their bulletins in my hands, and for suggestions and help. He has
also written several useful popular booklets on food of a very practical
character, at from a penny to threepence each.

Popular literature abounds in unsound statements on food. It is
unfortunate that many ardent workers in the cause of health are lacking
in scientific knowledge, especially of physiology and chemistry. By their
immature and sweeping statements from the platform and press, they often
bring discredit on a good cause. Matters of health must be primarily based
on experience and we must bear in mind that each person can at the most
have full knowledge of himself alone, and to a less degree of his family
and intimates. The general rules of health are applicable to all alike,
but not in their details. Owing to individual imperfections of
constitution, difference of temperament and environment, there is danger
when one man attempts to measure others by his own standard.

For the opinions here expressed I only must be held responsible, and not
the Society publishing the pamphlet.