of soup, made with one of Brand’s beef preparations, will be found to be far preferable.  Then a bath, and an hour in bed will turn you out a fresh man fit for anything, mentally or bodily, and you will be able to eat a good meal with appetite and advantage.  The best kind of clothing is light tweeds, such as might be used in England in warm summer weather.  Cholera belts, or cummerbunds, are often recommended, but I much prefer thick, short flannel drawers coming rather high up over the middle of the body.  You thus admit free ventilation, and at the same time avoid risk of chill about the loins.

Next to protecting the body from without, or perhaps of equal importance, is fortifying it from within.  Here the first point of importance is to get a good cook who is a good baker, and supply him with American flour.  Toddy from the sago-palm is an excellent substitute for yeast, and I imagine it must be better, for I never get better, and very seldom as good, bread anywhere in the world as I do in my Indian home in the jungle.  The flour usually to be bought in India, made from wheat grown in the country, is either bad or adulterated, and often has sand in it, and the bread made from it is of poor quality.  As regards food, there is no difficulty in Mysore, and at a moderate cost as good a table can be kept as could be desired for purposes of health and comfort.  Attention should, of course, be paid to having a good vegetable garden, in which a good supply of lettuces and tomatoes should form a principal feature, and during the wet weather months, when vegetables cannot be procured on the spot, tinned vegetables should be used.  I have found the French tinned vegetables to be the best.  There are now many excellent preparations of herrings preserved in tins, and these should be used occasionally.  Ghee is commonly used in India for cooking, but for all dishes for which it is suitable, oil is much cheaper and better.  Gingelly oil (Sesamum Orientale) is the best, or, I think, the only oil which is good for this purpose.  It is, I find, by the article on oils in the “Encyclopaedia Britannica,” the finest culinary oil in the world, and superior to olive oil, for which, indeed, it is commonly sold, and large quantities of the seed go to Southern Europe.  The seed should be procured and washed in cold water to remove the red epidermis, and then a native oil-maker may be got in to prepare the oil.  When ghee, or clarified butter, is required, never buy that article in the bazaar, but buy the best native butter and have it made into ghee.  Boil the butter, and add to it a small quantity of sugar and salt, and skim off floatage.  If to the clarified butter some fresh milk is added, it may be used for the table instead of butter, but it is better, I find now, to use tinned butter.