A renowned scientist, M. Armand Gautier, of the French Institute, who has spent years in the chemistry of foods, holds that the “father of diseases” is arthritis, especially among the white race in the temperate zone, north of the Alps and the Pyrenees. This condition is due to defective nutrition; that the sufferer really starves to death, tho he eats regularly of the choicest viands of modern civilization, prepared under French cookery. The choice food decomposes in the body, and fills the joints and the blood with urates and oxalates. The remedy suggested is to eat meat sparingly, if at all, and then only boiled meat, because the boiling extracts the toxins, the poisonous materials which cause arthritis. “All such meat broths are poisonous,” he tells us. So we people think them to be nutritious, when they are only stimulating. The meats cut out of the proper bill of fare include nearly everything particularly liked by the up-to-date diner. The learned Frenchman discourages absolute vegetarianism, for he thinks animal food in the forms of milk, fresh butter, and eggs, with preference for the yolks, are needed. Sugar is good for those who exercise in the open air. Bread is, he thinks, eaten too largely. One of the chief difficulties, we opine, in this respect, is that the bread is not thoroughly cooked nor sufficiently masticated. Twice-baked bread is much better.