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liquor in the production of poverty, insanity, crime, and other misery, for the other. Recent researches in the broad realm of food chemistry and physiology have opened some remark- able and interesting outlooks. One of the most in- teresting is that of the psychic influence of food and drink. It is today recognized that appetite and taste, those peculiar nervous and psychic functions, the effects of which are observed, but the nature and excitation of which are so little understood, are of extreme im- portance in all matters concerning food and drink. Food introduced into the mouth not only excites the flow of saliva, but also, by nervous action, starts the secretion of gastric, juice, preparatory to its reception and digestion in the stomach. Even though the food never reaches the stomach, this excitation of stomachic action takes place, as Pavlov showed by his experi- ments with dogs in whose esophagus he developed a fistula, i. e.j a permanent opening, so that the food dropped out instead of reaching the stomach. The more savory the food, the greater the secretion of digestive fluids. It is not intended here to advocate high seasoning of food. But the general psychic ef- fect, the appetizing preparation of the table, the clean, pleasing serving of the food, the delicious odor, and last and most important, the enjoyable sensation of the