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- Herausgeber: Booksell-Verlag
- Kategorie: Lebensstil
- Sprache: Englisch
In 'The New Glutton or Epicure,' Horace Fletcher presents a provocative examination of dietary habits and health, advocating for a revolutionary perspective on consumption. The book interweaves humor and philosophy, employing a conversational literary style that invites readers to ponder their own eating behaviors. Fletcher's argument centers on the principle of thorough mastication, positing that savoring food rather than hastily consuming it can lead to improved digestion and overall health. Situated in the late 19th century'—a time characterized by burgeoning interest in health reform and dietary science'—Fletcher's treatise reflects the period's embrace of a more holistic view of wellness and self-care, challenging the notions of indulgence and gluttony that were prevalent at the time. Horace Fletcher, often referred to as the "Great Masticator," was an influential figure in the health movement of his era, deeply shaped by his personal struggles with health and his subsequent quest for a better understanding of nutrition. After experiencing health issues early in life, he became an advocate for changes in dietary practices, leading him to publish this significant work. Fletcher's ideas resonate with those of contemporaneous health reformers, connecting individual well-being with broader social and philosophical movements of the time. 'I wholeheartedly recommend 'The New Glutton or Epicure' to anyone interested in the intersection of health, nutrition, and literature. Fletcher's engaging style makes this work not only informative but also enjoyable, providing timeless insights that remain relevant to modern discussions around mindful eating. This book encourages readers to rethink their relationship with food and offers practical wisdom that continues to inspire health enthusiasts today.' In this enriched edition, we have carefully created added value for your reading experience: - A succinct Introduction situates the work's timeless appeal and themes. - The Synopsis outlines the central plot, highlighting key developments without spoiling critical twists. - A detailed Historical Context immerses you in the era's events and influences that shaped the writing. - A thorough Analysis dissects symbols, motifs, and character arcs to unearth underlying meanings. - Reflection questions prompt you to engage personally with the work's messages, connecting them to modern life. - Hand‐picked Memorable Quotes shine a spotlight on moments of literary brilliance. - Interactive footnotes clarify unusual references, historical allusions, and archaic phrases for an effortless, more informed read.
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Veröffentlichungsjahr: 2019
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The New Glutton or Epicure
Table of Contents
Introduction
Setting the unthinking excesses of appetite against the cultivated pleasures of attention, The New Glutton or Epicure proposes that genuine enjoyment begins not with more consumption but with more consciousness, inviting readers to recast eating from a reflex of indulgence into a practice of choice, respect, and care for the body, and, in doing so, promises a form of satisfaction that is economical, healthful, and humane, oriented to personal well-being as well as the broader habits that shape daily life and social culture.
Horace Fletcher’s The New Glutton or Epicure is a nonfiction work of food and health reform from the early twentieth century, a period when modern nutrition was emerging and public interest in personal regimen was high. Fletcher, an American writer best known for advocating thorough mastication and mindful eating, approaches diet as both a physiological and ethical question. His book stands within a tradition of practical counsel and moral suasion, situating eating not merely as fuel but as a daily discipline in which pleasure and prudence can be reconciled.
Readers encounter a persuasive, essayistic voice that mixes common-sense observation with clear, accessible argument. Rather than constructing a narrative, the book outlines a way of living with food: how to approach a meal, how to register genuine appetite, and how attention alters experience. Its mood is reformist but encouraging, urging self-experiment within ordinary routines. The style favors brevity and emphasis over technical exposition, focusing on practices that anyone can attempt without special equipment or elaborate rules, aiming for a steady, sustainable reshaping of habits rather than dramatic, short-lived overhaul.
At its core lie themes of self-governance, sensory education, and the ethics of pleasure. Fletcher contrasts heedless consumption with the epicure’s cultivated restraint, arguing that pleasure deepens when it is slowed and examined. He treats appetite as a guide that can be retrained through attention, aligning taste with the body’s needs. Economy—of food, time, and bodily effort—runs alongside health as a moral and practical aim. Throughout, the book asks whether abundance leads to satisfaction or dullness, and whether deliberate savoring can reconcile individual desire with long-term well-being.
These questions resonate sharply today, when convenience, distraction, and abundance frequently separate eating from awareness. Without relying on complex metrics or rigid doctrines, the book anticipates contemporary interests in mindful eating, sustainable habits, and the cultivation of taste as a form of self-care. It invites readers to consider how small, repeatable acts—slowing down, attending to signals of hunger and satiety, valuing quality over quantity—ripple into health, economy, and social manners. The lasting appeal lies in its promise that refinement of attention, not escalation of intake, is the surest route to satisfaction.
The practical emphasis centers on what happens bite by bite: chewing thoroughly, noticing flavor, and letting appetite set pace and portion. Fletcher frames these actions as learnable skills that reward patience with comfort, digestion, and a calmer relation to food. Because his approach is experiential, the book reads as both instruction and invitation, asking readers to test ideas at the table and observe outcomes in daily life. The tone remains pragmatic rather than doctrinaire, appealing to curiosity and personal evidence to build confidence in small, cumulative adjustments.
To approach The New Glutton or Epicure is to enter a conversation about how attention transforms pleasure and how moderation can heighten, not diminish, delight. As a historical document, it records a pivotal moment when health advice moved from rumor and admonition toward personal method; as a living guide, it offers techniques simple enough to endure. Fletcher’s argument is ultimately hopeful: that the senses can be educated, desire can be guided without repression, and better eating can be achieved by better noticing—an experiment open to anyone with a plate, a pause, and intention.
Synopsis
The New Glutton or Epicure presents Horace Fletcher’s proposal for reforming everyday eating by exchanging wasteful appetite for attentive enjoyment. Opening with a contrast between the old glutton, who stuffs without regard for digestion, and the epicure, who savors and economizes, Fletcher frames overeating as a personal discomfort and a social burden. He argues that modern abundance encourages careless mastication, needless expense, and bodily foulness. The book’s purpose is to define a practical method—rooted in careful chewing and respect for natural appetite—that promises better health, clearer mind, and thrift. Fletcher sets out to demonstrate this method through narrative, instruction, and documented trials.
Fletcher recounts his own experience as a middle-aged businessman troubled by indigestion, fatigue, and fluctuating weight. Seeking relief without drugs, he began to experiment with slow eating and close attention to taste, and he reports that thorough mastication unexpectedly restored comfort and reduced the quantity of food he desired. He describes discovering a swallowing impulse that arrives only after solids are thoroughly comminuted and mixed with saliva. When he obeyed that cue, he felt satisfied with less, slept better, and worked more steadily. This personal narrative serves as the book’s starting evidence and motivates the broader inquiry that follows.
From this beginning, Fletcher formalizes his method into several rules. Eat only when genuinely hungry and never from habit, anxiety, or social pressure. Take small mouthfuls; chew until the food is liquefied and taste diminishes; then allow the throat to decide the moment of swallowing. Avoid washing down solids with drinks and stop at once when appetite ceases to call for more. He emphasizes the role of saliva as the first digestive agent and maintains that deliberate mastication improves assimilation of any ordinary diet. The method seeks pleasure, not denial: by tasting more fully, the eater naturally limits quantity.
He reports outcomes that he calls economic digestion: steadier vigor with fewer calories, freedom from gastric distress, and markedly reduced bodily waste. The book includes observations about breath, tongue, and fecal elimination, claiming that careful mastication results in cleaner mouths and smaller, less offensive excreta. Fletcher treats these signs as practical measures of internal hygiene rather than mere niceties. He argues that the body, when allowed to taste and chew adequately, selects what it needs and discards less. These assertions are presented through diaries, correspondence, and commonplace experiments, positioning ordinary sensation as a dependable guide to dietary sufficiency.
To supplement anecdote, Fletcher turns to laboratory and training-field tests conducted with academic collaborators, notably at Yale University under Professor Russell H. Chittenden. Participants were encouraged to masticate thoroughly and to heed appetite, which often led to lower protein intake than prevailing standards. Reported results include maintained or improved strength and endurance, favorable nitrogen balance, and diminished fatigue among students, athletes, and military subjects. Fletcher presents tables and testimonials to argue that efficiency in eating reduces physiological strain without impairing performance. He positions these findings as a correction to conventional nutrition dogma that equated hearty eating with necessary fuel.
Beyond individual health, the book expands to economic and civic implications. Fletcher contends that intelligent mastication can cut household food costs, lighten kitchen labor, and lessen national waste. He links temperance and table manners, arguing that self-command at meals fosters broader habits of restraint. Guidance for children emphasizes permitting natural appetite and discouraging forced feeding, suggesting schools can model unhurried meals. The text also touches on sanitation, implying that cleaner digestion contributes to public cleanliness. These themes present Fletcherism as a small private discipline with large social dividends, accessible without special foods, devices, or costly regimens.
Practical chapters supply step-by-step counsel. The reader is advised to begin with simple fare, take unhurried bites, attend quietly to flavor, and pause whenever taste subsides. Menus are not prescribed rigidly; instead, preference and season guide selection, provided the food invites thorough chewing. Water and other beverages are taken between meals or sipped sparingly, so as not to displace saliva. Meals conclude at the first sign of satiety, even if portions remain. Fletcher argues that regular practice soon makes the method automatic, turning the diner into an epicure who finds greater satisfaction in less, and suffers fewer after-meal penalties.
Anticipating objections, Fletcher distinguishes his approach from mere slow eating, from vegetarianism, and from medical dieting. He states that no fixed gram-count is laid down and that individuals differ in needs, climates, and occupations. The constant is attention to appetite and the mechanical treatment of food in the mouth. He acknowledges that change may be gradual and that relapses occur, urging persistence rather than severity. Physicians are invited to test the method by simple, observable endpoints—comfort, efficiency, and waste reduction—rather than elaborate theory. Throughout, he frames the practice as cooperative with Nature rather than antagonistic to desire.
In closing, The New Glutton or Epicure summarizes its central message: true epicureanism refines appetite to serve health, economy, and enjoyment. By chewing thoroughly, obeying the swallow reflex, and stopping with contentment, the eater reportedly gains vigor, clarity, and time. Fletcher urges readers to experiment personally, to keep brief records, and to share results, proposing a quiet reform that begins at the table and extends to national thrift. The book leaves the reader with a practical ideal—the new glutton who consumes with discernment—presented as an attainable habit rather than a sacrifice, and as a basis for sustained well-being.
Historical Context
Horace Fletcher’s The New Glutton or Epicure emerged in the first years of the twentieth century (c. 1903), at the height of the Progressive Era in the United States. Rapid urbanization in cities such as New York, Chicago, and Boston, expanding factory workdays, and new middle-class concerns about hygiene and domestic science shaped the environment of its composition and reception. Public health authorities were institutionalizing germ theory in municipal practice, and a burgeoning market for packaged foods outpaced old safeguards. Fletcher, a Massachusetts-born American who lectured widely in the U.S. and Europe, wrote for readers navigating modern kitchens, cafeterias, and restaurants, proposing a disciplined, physiological response—thorough mastication—as an antidote to industrial abundance and dietary confusion.
Food safety crises and federal reform culminated in the Pure Food and Drug Act (June 30, 1906) and the Meat Inspection Act (1906), championed by Dr. Harvey Washington Wiley of the U.S. Department of Agriculture after his “Poison Squad” trials (1902–1907) in Washington, D.C. Upton Sinclair’s The Jungle (serialized 1905; book 1906) amplified public alarm about adulteration and contamination in Chicago’s stockyards. In this climate, Fletcher’s book aligns with the new regulatory ethos by insisting that consumers become physiological regulators of intake, not merely legal beneficiaries of inspection. He frames careful chewing and attention to appetite as a personal, everyday safeguard against excess and the hidden risks of highly processed, chemically treated foods flooding modern markets.
The most direct scientific crucible for Fletcher’s ideas was Yale University’s nutrition research under Russell Henry Chittenden in New Haven (1903–1907). Chittenden’s controlled trials with Yale athletes and a detachment of the U.S. Army Hospital Corps tested whether far lower protein intakes (≈60–70 g/day) could sustain strength and endurance. The published results (1907) challenged Wilbur Olin Atwater’s higher protein norms, showing maintained or improved performance on moderated diets. Irving Fisher, Yale economist, reported endurance tests in 1907–1908 comparing “Fletcherites” and control groups, finding advantages for slower eaters in certain tasks. Fletcher participated as a subject and popularizer; The New Glutton or Epicure presents mastication and appetite self-regulation as the practical, daily methods that operationalize Chittenden’s and Fisher’s laboratory findings for the general public.
The Battle Creek Sanitarium in Michigan, directed by Dr. John Harvey Kellogg, symbolized the era’s fusion of medicine, vegetarian cuisine, and hygienic reform (1890s–1910s). Kellogg’s institution promoted hydrotherapy, grain-based diets, and abstention from stimulants, shaping national habits through affiliated enterprises that birthed the breakfast cereal industry. Within this milieu, prolonged chewing was taught as a hygienic discipline that improved digestion and temperance. Fletcher lectured at Battle Creek and found allies among diet reformers who favored non-flesh foods and meticulous table manners. The book distills sanitarium ideals for household use, urging readers to transform every meal—whether in boardinghouses, cafeterias, or homes—into a therapeutic exercise guided by mastication and self-observation rather than by heaping portions and speed.
The Efficiency Movement and early scientific management transformed American workplaces and households between the 1890s and 1910s. Frederick Winslow Taylor’s time-motion studies culminated in The Principles of Scientific Management (1911), and Louis D. Brandeis’s 1910 “Eastern Rate Case” argued that such efficiencies could save railroads hundreds of millions of dollars. This broader preoccupation with waste and productivity spilled into kitchens via home economics. Fletcher framed mastication as an internal economy, asserting that slow chewing reduced waste, cut food bills, and increased work capacity by optimizing digestion and nerve energy. The New Glutton or Epicure thus mirrors the era’s managerial language: it treats the mouth and stomach as a shop floor, where discipline and measurement—counting chews, recognizing satiety—yield measurable gains in health and efficiency.
Nutritional science was being quantified through calorimetry and energy studies by Wilbur Olin Atwater at Wesleyan University and the USDA in the 1890s, and by European physiologists such as Max Rubner, who articulated the isodynamics of nutrients (c. 1902). Atwater’s calorie tables (late 1890s–early 1900s) standardized energy accounting and encouraged high protein targets for laborers. Chittenden’s 1903–1907 work at Yale contested those targets, while public debate turned to the quality, not just the quantity, of intake. Fletcher’s book adopts the language of energy and “nutrition economy” while dissenting from excess protein and speed-eating. He argues that complete mastication and attention to taste and satiety render dietaries self-correcting, translating laboratory metabolism into a daily regimen that economizes calories, reduces stimulants, and prevents gastrointestinal strain.
Concurrently, the physical culture and temperance movements reshaped habits across the Atlantic world. Bernarr Macfadden’s Physical Culture magazine (founded 1899 in New York) promoted muscular development, dietary restraint, and self-control; the Women’s Christian Temperance Union (1874) and the Anti-Saloon League (1893) drove abstinence campaigns that culminated in the Eighteenth Amendment (1919). Cafeterias and automats in Philadelphia and New York accelerated eating, catering to office workers under time pressure. Fletcher’s argument responds to these currents by classing alcohol and over-seasoned, rapidly consumed foods as irritants that squander vitality. The book proposes slow chewing—often over thirty chews per mouthful—and cessation at the return of true appetite as a counter-discipline, aligning sobriety and bodily efficiency with a distinctly modern, urban schedule.
As a social critique, The New Glutton or Epicure indicts industrial abundance for breeding heedless consumption, medicalizes appetite to expose class-patterned overeating, and questions the morality of waste amid crowded cities. It echoes Progressive concerns that markets, left alone, reward speed, packaging, and stimulation rather than wholesomeness. By elevating mastication and moderation to civic virtues, the book challenges the inequalities produced by adulterated foods, rushed factory mealtimes, and misleading dietary norms. Fletcher’s prescriptions implicitly support regulatory reform while relocating agency to the eater, contending that disciplined, educated consumption can resist commercial excess, reduce household costs, and improve collective health within the new political economy of food.
The New Glutton or Epicure
PREFACE
The original "Glutton or Epicure" has been completely revised and much enlarged, including considerable new matter added in the form of testimony by competent investigators, which confirms the original claims of the book and supplements them with important suggestions.
The "New Glutton or Epicure" is now issued as a companion volume to the "A.B.-Z. of Our Own Nutrition," in the "A. B. C. Series," and is intended to broaden the illustration of the necessity of dietetic economy in the pursuit of an easy way to successful living, in a manner calculated to appeal to a variety of readers; and wherein it may suggest the scrappiness and extravagance of an intemperate screed, the author joins in the criticism of the purists and offers in apology the excuse that so-called screeds sometimes attract attention where more sober statement fails to be heard.
Especial attention is invited to the "Explanation of the A.B.C. Series," at the back of this volume, as showing the desirability of regard for environment in all its phases; and also to the section, "Tell-tale Excreta," on page 142, an evidence of right or faulty feeding persistently neglected heretofore, but of utmost importance in a broad study of the nutrition problem.
The professional approval of Drs. Van Someren, Higgins, Kellogg, and Dewey, representing wide differences of points of view and opportunity of application, are most valuable contributions to the subject. The confirmation of high physiological authority strengthens this professional endorsement. The testimony of lay colleagues given is equally valuable and comes from widely separated experiences, and from observers whose evidence carries great weight. The commandante of a battleship cruising in foreign waters and representing the national descent of Luigi Cornaro; a general manager of one of the largest insurance companies of the world; a cosmopolitan artist of American farm birth and French matrimonial choice and residence; and a distinguished bon vivant[1], each with a world of experience, testifying in their own manner of expression, is appreciated as most valuable assistance to the cause of economic dietetic reform.
During the original experiments in Chicago, and in Dayton, Ohio, the originator was much indebted to James H. Lacey, Esquire, of New Orleans, La., and Cedar Rapids, for helpful suggestions, which his early training as a pharmaceutical chemist rendered him able to give.
There are also numerous altruistic, self-sacrificing women, who have been active colleagues of the author in testing the virtues of an economic nutrition, and who have greatly assisted in making the economy an added new pleasure of life, instead of being a restraint or a deprivation. This is accomplished easily by a change of attitude towards the question, and in such reform women must have an important part to play. To their kindly meant, but hygienically unwise, aggressive hospitality, in begging friends to eat and drink more than they want, just to satisfy their own generous impulses, is due much of the milder gluttony that is prevalent.
Imposition upon the body of any excess of food or drink is one of the most dangerous and far-reaching of self-abuses; because whatever the body has no need of at the moment must be gotten rid of at the expense of much valuable energy taken away from brain-service. Hence it is that when there is intestinal constipation the energy-reserve is lowered enormously, and even where there is no painful obstruction, the mere passage of waste through some twenty to twenty-five feet of convoluted intestinal canal is a great tax upon available mental and physical power; and this disability is often imposed on innocent men by well-meaning women in the exercise of a too aggressive hospitality.
Mention of constipation suggests another reference to one of the specially new features of this discussion, insisted upon by a truly economic and æsthetic nutrition, and herein lifted out of the depths of a morbid prejudice to testify to the necessity of care in the manner of taking food for the maintenance of a respectable self-respect. So firmly rooted is the fallacy that a daily generous defecation is necessary to health that less frequent periodicity is looked upon with alarm, whereas a normally economic nutrition is proven by greater infrequency, accompanied by an entire absence of difficulty in defecating and by escape from the usual putridity due to the necessity of bacterial decomposition.
To illustrate the prevailing ignorance relative to this most important necessity of self-care, and also a traditional prejudice, even among physicians, the following extract from a letter just received is given: "You ask me to define more exactly what I mean by constipation; this is not at all difficult; I mean skipping a day in having a call to stool. There was no trouble about it, and the quantity was not large, but when I mentioned it to my doctor he advised me to stop chewing if it interfered with the regular daily stools. I must confess that I never felt so well as while I was chewing and sipping, instead of the hasty bolting and gulping which one is apt to do on thoughtless or busy occasions, but I don't think it is worth while for a chap to monkey with his hygienic department when he is employing a professional regularly to tell him the latest kink about health." To this surprising state of ... the evidence of "professionals" like Van Someren, Kellogg, Higgins, and Dewey, as well as that of the great men of physiology who have spoken herein, and in the "A.B.-Z. of Our Own Nutrition," gives hopeful answer, but suggests a warning.
The author has noticed that immediately folk begin to give attention to any new régime relative to diet, exercise, mental discipline, or whatever else, they begin to charge all unusual happenings to the change of habit, whereas before the same things were common but unnoticed. Even among men of scientific habit of thought, unduly constipated by stale conservatism, the old, old corpse of tradition, "The accumulated experience of the whole race must be correct," is revived and used in argument contentiously; but to this relapse into non-scientific reasoning comes the reply: "If the accumulated experience of the human race is evidence that crime and disease are natural, then disease and crime are good things and should not be discouraged."
There are many sorts of constipation, the worst of which are constipation of affection, of appreciation, of gratitude, and of all the constructive virtues which constitute true altruism. Let us avoid sinning in this regard! In pursuit of this thought the following is àpropos:
SPECIAL RECOGNITION
The author wishes here, also, to express gratitude to many who have not figured by name in the "A.B.-Z.," or elsewhere herein, but whose assistance, encouragement, criticism, and example have helped the cause along in one way or another. Of these many friends a few are quickly recalled, but not necessarily in the order of their friendly service. To John H. Patterson, Esquire, of Dayton, Ohio; Col. James F. O'Shaughnessy, of New York; Stewart Chisholm, Esquire, of Cleveland, Ohio; Fred E. Wadsworth, Esquire, of Detroit, Michigan; and Henry C. Butcher, Esquire, of Philadelphia, are due much for encouragement in pursuing the investigation at critical moments of the struggle; as well as to Hon. William J. Van Patten, of Burlington, Vermont, whose interest in the "A.B.C. Series" began with "Menticulture" and has continued unabated. In Dr. Swan M. Burnett, of Washington, D. C., has been enjoyed a mentor with great scientific discrimination and a sympathy in the refinements of art and sentiment, as expressed in Japanese æsthetic civilisation, which has been extremely encouraging and most inspiring in relation to the whole A.B.C. idea.
From Gervais Kerr, Esquire, of Venice, came one of the important suggestions incorporated in the A.B.-Z. Primer; and the young Venetian artist, E. C. Leon Boehm, rendered great service in studying habits of dietetics among the peoples of the Balkan Peninsular, in Turkey, along the Dalmatian Coast, and in Croatia.
Prof. William James, of Harvard University, in his Gifford Lectures at the University of Edinburg, Scotland, published under the title of "The Varieties of Religious Experience," gave the practical reformatory effort of the "A.B.C. Series" a great impetus by quoting approvingly from "Menticulture" and "Happiness." Coming from a teacher of philosophy and psychology, with a physiological training and an M.D. degree to support the approval, recognition is much appreciated; but, in addition to his published utterances, Dr. James has followed the psycho-physiological studies of the movement with interest, and has given much valued encouragement.
This does not begin to complete the list of those to whom the author owes a debt of especial gratitude. The argus-eyed vigilance of the collectors and doctors of world-news, who mould public opinion in a great measure, has brought to the cause of dietetic reform established upon an æsthetic basis their kindly assistance, but, as usual, they prefer to remain incog. In this seclusion, however, Ralph D. Blumenfeld, Esquire, of London, and Roswell Martin Field, Esquire, of Chicago, cannot be included; neither can Charles Jay Taylor, the originator of the Taylor-Maid girl. James P. Reilly, Esquire, of New York, has lightened the labours of the investigator, and has strengthened his arm in many ways; as have also Messrs. B. F. Stevens and Brown, of London, not alone as most efficient agents, but as friends interested in the cause in hand. In the various books of the series opportunity has occurred to express appreciation of many sympathetic friendships, and in heart and memory they hold perpetual carnival. To Major Thomas E. Davis, of the New Orleans Picayune, is due more than mere expression of gratitude for excellent editorials on our subject; and across the ocean, Sir Thomas Barlow, the private physician of King Edward VII, Dr. Leonard Huxley, Prof. Alfred Marshall, of Cambridge University, and Reginald Barratt, Esquire, of London, have been most sympathetic and assistful. On both sides of the waters, William Dana Orcutt, Esquire, of The University Press, Cambridge, Massachusetts, and Frederick A. Stokes, Esquire, of New York, have added friendship for the cause to much appreciated practical assistance.
These and many others are preferred-creditors of gratitude, in addition to those whose mention is embodied elsewhere in the various books of the "Series."
As attempted to be shown in the "A.B.-Z.," under the caption "Bunching Hits and Personal Umpiring," this study of menticulture from the basis of economic and epicurean nutrition, in connection with a purified exterior and interior environment, is "team-work," as in football, cricket, or base-ball, and a laudable enthusiasm is an important feature of the game; hence, to conclude, this especial book, being a personal confession, relaxation, effusion, expansion, as it were, of the practical benefits of economic body nutrition and menti-nutrition, it seems the appropriate place to offer personal tribute outside and inside the intimate family relations, as freely as menticultural impulse may suggest.
HORACE FLETCHER.
