same food in a semi-tropical climate like Australia be disapproved of!
Indeed, I am perfectly certain, that were those who have given
attention to food and dietetics in possession of the facts, they would
unhesitatingly condemn the grotesque inversion of food-habits at
present in vogue throughout Australia. There is one very important
matter which unquestionably requires to have special attention drawn to
it. I refer to the customary Australian mid-day meal. Strange to say,
all through the hot season, as well as the rest of the year, this
consists in most cases of a heavy repast always comprising meat. Why,
even in the cooler months, a ponderous meal of this kind is not
required! My own views are that meat in the middle of the day is quite
unnecessary, and, indeed, during the hot months actually prejudicial.
Most people in Australia, after a fair trial, will find that a lunch of
some warm soup, with a course perhaps of some fish, and vegetables, or
salad, or whatever it may be to follow, will not only be ample, but
will give them a sensation of buoyancy in the afternoon they never
before experienced. Among the recipes will be found many which may help
to bring about a reform in this respect. The heavier meal should
certainly be towards the evening after the sun-heat of the day is over,
at which time it is more enjoyed and better digested.

Having thus far referred to our totally inadequate supply of
fish food, of vegetables, and of salad plants and herbs, there is still
the great Australian wine industry to consider. At present only in its
swaddling clothes, it is destined before very long to enter upon its
vigorous life. There was an eminent French naturalist, M.F. Peron, sent
out to Australia by the Emperor Napoleon during the years 1801 to 1804
inclusive. A shrewd observer, he saw even at that early period of
Australian history that there were unequalled possibilities for her
wine. In the course of his interesting narrations he remarks:--"By one