Wine Whey.

Boil a pint of new milk, while boiling pour in a small tumbler of white wine, put it over the fire to boil again, being careful not to stir it, and as soon as it boils remove and set aside until the curd settles, then pour off the clear whey. If too strong add a little water.

Useful in low fevers or those requiring a moderate degree of stimulation.

SPECIAL FORMS OF DIET.

Under this head might be included a consideration of such dietetic hints and precepts as are applicable to the prevention and cure of special diseases. The principles governing the employment of articles of diet appropriate to such conditions are generally, however, sufficiently intelligible to the physician, and it is not difficult for him to decide, in inflammatory and other conditions, what should be interdicted and what allowed. His own medical knowledge, added to the results of the personal experience of the patient, will usually be a sufficient guide to both as to the quality and quantity of the food to be taken. So much benefit, however, has been derived from the practice of strict dietetic regulations in such affections as diabetes, obesity, etc., that the reproduction of rules here will possibly be of service to the practitioner in similar cases.

Dietary for the Diabetic.'

As diabetes mellitus is a condition attended with want of assimilative power over the amylaceous and saccharine

1 F. W. Pavy, Treatise on Food and Dietetics, Philadelphia, 1874.

principles of alimentary substances, such a diet must be prescribed as will, as far as possible, exclude such principles. The following table, although containing several dietetic articles of purely English employment, is reproduced in its entirety, being an especially valuable guide in this disease.

He may eat-Butcher's meat of all kinds, except liver, ham, bacon, or other smoked, salted, dried, or cured meats, poultry, game, shell-fish and fish of all kinds, fresh, salted, or cured, animal soups, not thickened, beef-tea, and broths; the almond, bran, or gluten substitute for ordinary bread; eggs dressed in any way; cheese, cream cheese, butter, cream, greens, spinach, turnip tops, turnips, French beans, Brussels sprouts, cauliflower, broccoli, cabbage, asparagus, seakale,2 vegetable marrow,2 mushrooms, water-cress, mustard and cress, cucumber, lettuce, endive, radishes, celery, vinegar, oil, pickles, jelly flavored, but not sweetened, savory jelly, blanc mange made with cream and not nilk, custard made without sugar, nuts of any description, except chestnuts, olives.

He must avoid eating-Sugar in any form, wheaten bread and ordinary biscuits of all kinds, rice, arrow root, sago, tapioca, macaroni, vermicelli, potatoes, carrots, parsnips, beet-root, peas, Spanish onions, pastry and puddings of all kinds, fruits of all kinds, fresh and preserved.

He may drink-Tea, coffee, cocoa from nibs, dry sherry, claret, dry Sauterne, Burgundy, Chablis, hock, brandy, and spirits that have not been sweetened, soda water, Burton bitter ale, in moderate quantity.

See Bran-loaf, p. 411.

May only be eaten in moderate quantity, and should be boiled in a large quantity of water.

He must avoid drinking-Milk, except sparingly, sweet ales, mild and old, porter and stout, cider, all sweet wines, sparkling wines, port wine, unless sparingly, liqueurs.

Dietetic Rules for reducing Weight ("Bantingism"). Although the general principles on which these rules are founded are not new, they have attained greater prominence, within a few years past, from the publication of the experience of one who had successfully subjected himself to their rigid exactions, under the advice of a medical practitioner of London. The mainspring of the system is the avoidance of all starchy and saccharine matters, such as bread, butter, milk, sugar, potatoes, beer, etc., all of which have a tendency, from their chemical composition, to create fat. In elucidation of this dietary plan, the following general bill of fare is offered, similar to that under the use of which a weight of 200 pounds. was, in the instance cited, reduced in a year to nearly 150.

BILL OF FARE.

For Breakfast.-Four or five ounces of beef, mutton, kidneys, broiled fish, bacon, or cold meat of any kind except pork and veal, which are not easily digested; a large cup of tea (without milk or sugar); a little biscuit, or one ounce of dry toast, brown bread, or ordinary bread crust; an egg, if not hard boiled.

For Dinner.-Five or six ounces of any fish except salmon, herring, and eels (owing to their oily nature), any meat except pork and veal; green vegetables, and any vegetable except potatoes, parsnips, turnips, beets, and carrots; one ounce of dry toast; fruit out of a pud

'Wm. Banting, Letter on Corpulence. 11th edition. Philadelphia, 1876.

ding; any kind of poultry or game, and two or three glasses of good claret, sherry, or Madeira; Champagne, port, and beer being forbidden.

For Tea.-Two or three ounces of fruit, a rusk or two, and a cup of tea without milk or sugar. A little coffee may be permitted.

For Supper.-Three or four ounces of meat or fish, similar to dinner, with a glass or two of claret.

For Nightcap, if required, a tumbler of grog (gin, whisky, or brandy, without sugar), or a glass or two of claret or sherry.

The latter portion of the bill of fare will doubtless be omitted in the majority of instances. Indeed, the items here indicated should not be blindly followed without the exercise of a watchful care, lest, in individual cases, this systematic reduction should be followed with unfavorable results to the general health. The principles which underlie the construction of such an itemized list are, however, correct, and should govern the practitioner when consulted in cases of corpulency.

It may be added that in the case alluded to a draught was also ordered to be taken, once or twice daily, on an empty stomach, containing a drachm of the aromatic spirits of ammonia with ten grains of carbonate of magnesium, to obviate the induction of the uric acid diathesis as a consequence of the restricted diet.

RULES FOR TESTING AND DISINFECTING IMPURE DRINKING WATER.

The purity of the water supply of towns and cities, and its effects on the health of individuals and of communities, are matters of vital import to all classes and all professions, but the medical man is supposed to be espe cially familiar with the tests for its impurities, and with the agents that are best calculated to disinfect it. Such knowledge on his part will generally place him in the foremost rank of sanitary reformers, and enable him at times to be of inestimable service in the hygienic improvement of the locality in which he resides.

Tests for Impurities in Water.

A full examination of the character of a potable water as to its organic constituents is, perhaps, one of the most difficult problems in the ordinary run of analytical chemistry. There is organic matter decomposed, decomposing, and ready to be decomposed, to be looked for; a discrimination to be made between organic matter of all grades, from the perfectly inert up to the pestilence-producing; and, more, these frequently can only be recog nized by the products of decomposition, usually the same from all classes mentioned.

The tests described are all in use by experts in wateranalyses; they have been altered, in some cases, in the details, so that they can be applied by any physician with

Dr. Chas. McIntyre on the Detection of Organic Matter in Drinking Water, Phila. Med. Times, March 6, 1875, from which excellent paper most of these facts are obtained.