per
cent. of the contents of the stomach retarded digestion nearly 4 per
cent.

He calculates that 1 per cent. of sherry would be equal to two tenths
of 1 per cent. of alcohol, and it would be necessary to take less than
an ordinary tablespoonful of the wine to obtain this percentage.

When 3 per cent. of claret was used (equivalent to three-tenths of 1
per cent. of alcohol), there was marked diminution in digestive
activity. This certainly proves that even the so-called light wines
are injurious, and certainly the drinks that contain a large per cent.
of alcohol must be that much more hurtful.

If you use good judgment both as to the quality and quantity of foods,
you need then give the matter very little thought. People sometimes
make themselves dyspeptics by worrying about what they eat. Eat what
is set before you, making a judicious choice both as to variety and
quantity, and then determine that your food shall digest.

When you live upon the higher plane of thought, you will not be so
much interested in the question of food as regards gustatory
pleasure. You will understand that eating is a necessity, but you will
not be thinking about it; you will not be desiring to please the sense
of taste; you will see that there are higher forms of sociability than
mere eating with friends, and you will not be so interested in late
suppers, and in various forms of sense gratification because you enjoy
more thoroughly the higher pleasures. You will serve your friends with
delicate food, simply and daintily prepared, and seasoned with that
wit and wisdom which remain as a permanent mental pabulum. You will
make them feel that when you come to visit them you come not to get
something to eat, but to enjoy them, to receive from them the
inspiration which they can give. We often treat our friends as if we
thought they came as beggars for physical food. It is a much higher
compliment to treat them as though we thought they came to exchange
thoughts with us, to walk with us in the higher paths of living, and
that the physical food we give them is only incidental. I was once
entertained where a company of intelligent, cultured people were
assembled, and we did not see the hostess from the time we entered the
house until supper was served. She sat at the table, worried and
anxious, and after the supper was over she did not make her appearance
until just as we were about to leave. She did not pay us the high
compliment of giving us