Chapter VI · DIET—IMPORTANCE OF BREAKFAST, FRUIT, TEA, COFFEE, ICED DRINKS, TOBACCO. Breakfast usually scampered through—Monotony of the ordinary breakfast—A plea for something better—Butter during Australian summer months—The ice-chest an absolute necessity— Breakfast should be a substantial meal

Fruit fortunately abundant in Australia—The agreeable qualities of fruits reside in three factors—Fruit must neither be over-ripe nor under-ripe—The anti-scorbutic properties of fruit—Changes in the blood in scurvy—Mild forms of scurvy not uncommon—Symptoms of an excess of uric acid in the stem—A word for olives

Abuse of tea by the gentler sex—Protest against lunch of tea and broad and butter—An admirable opportunity for philanthropic efforts— Tea to be enjoyed, and not misused—The making of tea—The anti-tannic teapot

The three active principles of coffee—Coffee stimulates the brain— Coffee relieves fatigue and exhaustion, whether mental or manual—The virtues of coffee—Coffee as a remedy in different diseases—The details of coffee roasting—The art of making coffee—The cafetiere, or French coffee-pot—Proportions of coffee and of chicory in "cafe noir" and "cafe au lait" respectively—Minute instructions for making coffee

Universal use of ice in America—Ice indispensable in hot climates— Expert opinions upon the value of ice in India—Medical authorities practically unanimous in favour of ice when used with discretion— Purity of the ice must be ensured

Proportion of smokers to non-smokers—Five out of every six men smoke —Amount of tobacco used in Australia and in other countries—The effect of tobacco on the system provisionally divided into three classes—The principles contained in tobacco—Different results of combustion from a cigar and from a pipe—Effect of tobacco when it is unsuitable—Symptoms following excessive smoking—The smokers heart— Men of middle age often compelled to give up tobacco—Effect of tobacco upon the palate—Power to appreciate good wine lost after the first whiff of cigarette, cigar, or pipe