any kind of poultry or game, and two or three glasses of good claret, sherry, or Madeira— Champagne, port, and beer forbidden; making together ten to twelve ounces solid, and ten liquid.

For tea, at 6.0 P.M., Two or three ounces of cooked fruit, a rusk or two, and a cup of tea without milk or sugar; making two to four ounces solid, nine liquid.

For supper, at 9.0 P.M. Three or four ounces of meat or fish, similar to dinner, with a glass or two of claret or sherry and water; making four ounces solid and seven liquid.

For nightcap, if required, A tumbler of grog—(gin, whisky, or brandy, without sugar)—or a glass or two of claret or sherry.

This plan leads to an excellent night’s rest, with from six to eight hours’ sound sleep.

With the dry toast or rusk at breakfast and~ tea, I generally take a table spoonful of spirit to soften it, which may prove acceptable to others. Perhaps I do not wholly escape starchy or saccharine matter, but scrupulously avoid those beans, such as milk, sugar, beer, butter, &c., which are known to contain them.

On rising in the morning I did take a table spoonful of a special alkaline corrective cordial, in a wine-glass of water, a grateful draught, as it seemed to carry away all the dregs of acidity left in the stomach after digestion, which, after the first year’s practice I left off gradually, and seldom now use.

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