tilation, and at the same time avoid risk of chill about the
loins.

Next to protecting the body from without, or perhaps of equal importance,
is fortifying it from within. Here the first point of importance is to
get a good cook who is a good baker, and supply him with American flour.
Toddy from the sago-palm is an excellent substitute for yeast, and I
imagine it must be better, for I never get better, and very seldom as
good, bread anywhere in the world as I do in my Indian home in the jungle.
The flour usually to be bought in India, made from wheat grown in the
country, is either bad or adulterated, and often has sand in it, and the
bread made from it is of poor quality. As regards food, there is no
difficulty in Mysore, and at a moderate cost as good a table can be kept
as could be desired for purposes of health and comfort. Attention should,
of course, be paid to having a good vegetable garden, in which a good
supply of lettuces and tomatoes should form a principal feature, and
during the wet weather months, when vegetables cannot be procured on the
spot, tinned vegetables should be used. I have found the French tinned
vegetables to be the best. There are now many excellent preparations of
herrings preserved in tins, and these should be used occasionally. Ghee is
commonly used in India for cooking, but for all dishes for which it is
suitable, oil is much cheaper and better. Gingelly oil (_Sesamum
Orientale_) is the best, or, I think, the only oil which is good for this
purpose. It is, I find, by the article on oils in the "Encyclopaedia
Britannica," the finest culinary oil in the world, and superior to olive
oil, for which, indeed, it is commonly sold, and large quantities of the
seed go to Southern Europe. The seed should be procured and washed in cold
water to remove the red epidermis, and then a native oil-maker may be got
in to prepare the oil. When ghee, or clarified butter, is required, never
buy that article in the bazaar, but buy the best native butter and have it
made into ghee. Boil the butter, and add to it a small quantity of sugar
and salt, and skim off floatage. If to the clarified butter some fresh
milk is added, it may be used for the table instead of butter, but it is
better, I find now, to use tinned butter.

Cleanliness in the kitchen, and vessels in good order, are points easily
talked about, but cannot be attained without some inspection, and the
kitchen and its utensils should be examined from