3. The difficulty of transportation for want of suitable arrangements, and the imperfect connexion or the interior with the great routes of travel, allows one section to suffer the privation of fruit, while it is superabundant and lies for manure in another within. no great distance.

4. The general ignorance of farmers and the grossness of their tastes lead to the culture of inferior species, and by inferior methods, in the few cases in which they turn their attention to fruit.

Thus we perceive how the various facts, customs, and characters, of the same social period are catenated and belong to each other, how correspondence between physical and passional conditions is organized in collective arrangements, industrial and social, and how difficult it is for any individual or sect to effect a change, without a perfect knowledge of the organic movement, and especially of the laws of transitions, and the points at which they must originate. The want of this knowledge has rendered dietetic reforms hitherto superficial, limited, and transient.

The formula of a true diet is a nicely graduated correspondence to the changes and developments or .our spiritual state. We ought, in a certain sense, when about to eat, to find first within us what we are going to assimilate to our bodies. The sense of taste is given us that we may thus discriminate, and it is as barbarous to eat indiscriminately, only to satisfy hunger, as it would be in music to confound all tunes and chords in the general category of sound or noise.

It seems to be a very simple matter to know what one wants, and yet there is hardly one man in eight, who on sitting down to table at a large hotel, or first class restaurant, where he has the selection from above

an hundred dishes, who will be able to dine well, to satisfy himself, to feel on arising, that he has been worthy of the opportunity; and seven out of the eight will eat twice as much as is good for them before they begin to consider, and twice as much more before they have made up their minds what they really

wanted.

Hunger is only the germ of discriminative taste, which for the high health and true refinement of the organism, needs to be developed by a compound discipline.

1. By well ordered and impassioned muscular and mental labours, which ally the consumption with the production of goods.

2. By the lessons in true gastronomy, practically learned in forming one's table groups, and the daily necessity of selection from amongst a thousand deli

cacies.

What now remains for the poor civilizee or civilized associationist, who of all these brilliant chances of attractive labour and luxury can possess but a distant hope, who works all the same as for a heaven after death, and for whom the dispensation of the cross is still in full vigour? It remains for him to bear his cross.

Let him contine himself to that negative virtue of self-denial, of abstaining from what will injure him, as the only virtue proper to the base estate of incoherent societies, whose material poverty ought to cor respond with their passional poverty. For the civiliZee the important matter is not to choose what he shall eat, but what he shall abstain from.

1. He should limit himself to a small quantity, not fully satisfying his appetite, because the idleness or the repugnant toil of mind or body which awaits

him, and the disappointed passions and depressing emotions which he experiences are unfavourable to the energy of the digestive process. The influx of his life comes not in a full fountain but in a little thread, and all the functions of life must be crippled and mortified to correspond with this if he would avoid the diseases of exhaustion or of excess. Here

is a vitally important application of the law of passional correspondences. Passional attraction electrifies, animates the entire man. Every vital process becomes more vigorous-fatigue and lassitude are forgotten. The oxidation of tissues proceeds rapidly, hence stronger demands for food, and quicker conversion of it into chyle and blood to form new tissues. We distinguish here between passion in action, and merely passive or sentimental passion. The latter state of simple idealism is confined within us; is a subjective impression, and requires little food. It is the compound or concrete passion which has formed its circuit of action and reception involving our physical energies, which increases the demand for food. Thus Friendship, in becoming composite, combines sympathy of character with sympathy in pursuit and business. Ambition combines the league of glory with the league of interest. Love combines the material with the spiritual tie. Every passion at once works and enjoys, thus keeps itself fresh and healthy, and develops its organic structure in proportion to its impressibility. The civilizee, generally restricted to a simple and one-sided passional experience, finds his emotions destroy his appetite. The harmonian will be able to feel and enjoy more, to act more, and to consume more. Besides our prudential restriction to few dishes, we must not eat together aliments too

much alike, as several sorts of grains, or farinaceous dishes, several sorts of flesh, of grease and oils, or of sweets. Variety should be composed of a single selection from each of these or other natural groups of aliments.

It is the same as in music, where among the contigu ous notes do, re, mi; discord and accord is produced only by the combination of 3rds with 5ths, or other intervals. The green vegetables may be mixed with the greatest impunity and the bread with least-corn or maize and wheat discord as decidedly as the Indian and the white man. Much fluid ought not to be drunk just at meal times: it is better to avoid too great dilution of the gastric juice; but from two to six hours after eating, water greatly assists a perfect solution and digestion of the food, both as a diluent of the chyme and as a tonic to the gastric mucous membrane, which it refreshes in the same manner as washing one's face.

In regard to seasonings, they must be small in quantity and exquisite in quality. Much here depends on the art of the cook. A French gastrosoph will give the most delicate and pleasant flavour of onions or garlic to a dish of meat or vegetables, by passing his kitchen knife a few times through those roots whilst preparing the dishes. In regard to condiments, generally those which are indigenous are least objectionable. The cayenne pepper, cloves, &c., are eaten in large quantity with comparative impunity in the hot climates where they grow, and also, by a contact of extremes, in very cold climates, where the people are highly robust. The same observation extends to tea and coffee. Tea and coffee as stimulants, expend their action more exclusively upon the nervous

system, whose energy they intensely and rapidly exhaust, more than wine, because they are less integral stimulants, and do not equally sustain their increased nervous activity by an increased arterial activity. Tea causes dyspepsia and palpitations, by robbing the the stomach and heart of their duc innervation, to stimulate the intellectual brain; coffee stimulates both brain and stomach, yet the first with disproportionate intensity, its sphere of action is the life of man's self-hood, and while it confers a transient demonic power and intense efficiency, it dries up the channel through which man receives influx of life from God and nature. It develops the doer at the expense of the being, so that virtue passes out from us without returning back to us. The restlessness occasioned by this disturbance to the natural order of functions is very painful to delicate organizations; especially when under this excitement they have no social opportunity of expending their exuberant action. As wine acts still more upon the passional and nutritive than on the intellectual life and that of outward expression, a property which it manifests by soothing the nervous system and predisposing to sleep, so it brings these two elements of being and doing again into equilibrium, and is an antidote to some of the pernicious effects of tea and coffee as they in turn are to excesses in wines.

Nature furnishes our temperate climates with milder aromatics, such as the sassafras, whose roots and flowers afford a delicious beverage when boiled and combined with cream or milk and sugar as a tea. The root fermented with corn, with or without the tops of the spruce pine, make a fine beer; the young le.f-buds give a delicate flavour to meats and vege