dvertised as possessing marvelous
qualities, have in reality no advantage. Some of them have more or less
value as ordinary food, but they certainly possess no unusual
superiority. Home cooking is the best in summer or any other time.

Great care should be taken to keep the system in the best possible
condition. This will prove the most effectual safeguard against the
heat. Some foods do not agree with certain individuals, and these should
be carefully avoided in summer. Every person will have to judge for
himself in this matter. Otherwise the diet should be balanced carefully
so that enough, and yet not too much, is eaten. As much fruit as
possible should be eaten, and meat never more than once a day. It is not
well, however, to omit it entirely.

Food sustains the body through the heat it generates chemically, and it
is therefore impossible to eliminate a certain heating effect. If the
system is kept normal, however, and the diet properly balanced, this
should not be felt. Work is performed by the body and energy expended.
This must be replaced with the heat value of food. A certain amount of
fat, starch, and the other constituents of a well-balanced diet is
essential.

Fat meats and other forms of fat are the most heating of all foods and
may be minimized in summer. The amount of food necessary is, of course,
largely governed by the nature of the work performed by the individual.
Brain workers can eat very little in the morning and during the day,
reserving until evening the single heavy meal. If they have been doing
this the year around they probably will be cooler during the morning and
afternoon if a light breakfast and luncheon are eaten. It is not well,
however, to make any radical change from one's regular habits.

Manual workers require more food, and the heavy meal had best be eaten
in the middle of the day. All three meals should be substantial. There
is no danger of eating too much if the system is not overburdened.

Not only is pork rich and fat, and therefore very heating, but it is the
quickest of all meats to spoil. Veal also spoils very quickly if not
kept at the proper temperature. Of all meats mutton has the best keeping
qualities. Beef also keeps well and is a safe meat to eat in summer.

Flies are dangerous under any conditions, but particularly should they
be avoided where meat is kept. The bacteria they carry thrive
particularly on meat, and therefore are apt more rapidly to multiply
than i