rd is not so nauseating as he finds it. Here is a
specimen dietary for a day, for a man of ten stone, following, as most
of us do, a sedentary occupation:--

3 oz. cheese.
9 oz. bread.
8 oz. vegetables and salad.
8 oz. fruit.
1+1/2 pints milk.

Will any average person say that that quantity, divided into three
meals, would be nauseating to him? And is that diet so very expensive
that it would be beyond the means of an agricultural labourer in any
country? It is certainly no mockery. The cost to such a labourer would
probably not exceed 3d. or 4d. Of course the diet can be made as
expensive as one chooses, and widely varied.

[9] See August number.

Who amongst ordinary men and women has a reliable natural taste that
would be an infallible guide in all matters of food? And what a
misleading statement that is which asserts "that all the hardest work
of the world has always been done by those who get the least food."
Put it to the test on the average person and see where it leads to.

My contention is that the average person, throwing over his or her
accustomed meat diet, requires some definite guidance as to the
quantity of proteid, such as Dr Haig's wide experience and much
patient research have proved needful, or at least advisable, for the
continuance of a healthy and vigorous life; and I will say that it
does not help this average person in the least to put before him the
misty statement that "the quantity depends on the development that is
in progress, and is only discoverable by the natural guides of
appetite and taste, ruled by reason and love of others." All very
noble and very well in another place, but hardly meeting the case of
the ordinary person who is seeking a healthy diet. Nor can you "make
the body a more harmonious instrument for the true life of man" by
habitually underfeeding it. I thought that was a mediaeval notion that
had been knocked on the head long ago.

Is there any man, lay or scientific, Mr Voysey notwithstanding, who
can claim to have as wide an experience of diet in its relation to
health and disease as "M.D.," to say nothing of the trained mind and
long years of patient thought that have been exerted in dealing with
the facts of this wide experience. For myself, I have come to see
that, if "M.D." does not hold in his grasp the absolute truth in the
matter of diet, he is nearer to it, and is a safer guide, than all
your low proteid advisers, lay or otherwise, w