Sugar As Food

Mr. Bridges Adame, the Englisli physiologist, in a recent paper on the "use of silbar in assisting assimilation of food," saya: ''I kuow by eXparience the dinerenoo in nutriúous effect prodaeed by the flesh of tired oittle on a march, and tboe showing a condition arising f rom abundant food and healthy exercise. In a fonner casi' any unount miglit be eaten without the satisfaetion of hunger, whilst in the bitter a smaller amouot removed hunger But I discovered that certain other food of a differ 'iit quality, sueh as grupo suar and fruit, would help the tired ineat. to asimílate, and tlius to remove hunger." Puddings and fruit tarts are not, therefore, simply flatteries of the palate, but digestiré ftgents; provided, always, they ave nt themselves made ot rebellinusly indigestible materials. The reviewer alludes to the fondness of arlisaus for confeïtionery and of patiënte just discharged from the hospital asking for "swee's" in preferenee o "good substantial food," as cxamples of a correct instinct. There is no doubt that, in children, in whoni ttic requirenients of growth cali for a rapidand efficiënt transformation of food into tissue, the demand for sweets is very imperious; and parents should anderstand that the j'impot vvill dimintsh the butcher's bill and increase thu aniouDt of nutritioQ extracted from beef and uiutton.