learned
the lesson of right eating and living need not be lacking in efficiency,
nor need they despair of the attainment of success.

SYMPTOMS OF OVEREATING.--Efficiency depends not only upon one's capacity
to perform, but upon the character of the performance. The spirit must
be willing to perform. The overeater is heavy, phlegmatic, indifferent,
lacking in energy, tact and initiative. She is constantly subjecting her
system to needless overwork; she is depressed, nervous, imaginative and
she is not ambitious. She is a victim of self-poisoning, of
constipation, indigestion, headaches, flatulency, neuralgia, vertigo,
and melancholia. An overeater never enjoys good health, never is
efficient, and cannot possibly be successful.

To enjoy good health one should know how to select food and how to
combine and proportion it. It has been said that the American people are
a race of dyspeptics, and it must be admitted that the assertion is
more or less true. There are millions of people who suffer from
indigestion in some degree, and it may justly be said that indigestion
has its beginning in overeating, in some form. It may not be overeating
in actual bulk, but it is overeating some article or articles that do
not agree with the individual, and the fact that certain articles do not
agree is unquestionably dependent upon the nervous temperament of the
American people--and the temperament of a people is a product of the
kind of existence the people subject themselves to. We are, therefore,
unwittingly, victims of our environment.

Correct eating means simple eating--only a few things at a time. Food
should be selected according to one's age and occupation, and according
to the season of the year. To eat habitually large quantities and at the
same time a large variety is suicide pure and simple. If one dared to
make the experiment of cutting down one's diet one-half, it is
absolutely certain the effect would be immediate benefit. The benefit
would not only be manifest in the physical betterment, but the
efficiency and general well-being would be greatly enhanced. It is not
the kind of food that makes a dyspeptic, but the quantity. A well person
need not consider whether a certain kind of food will or will not agree,
providing she does not eat too freely of that food, or combine it with
other food. The combination of which may in itself form too much of one
kind at a time.

Some people imagine, for example, that oatmeal porridg